HumbleIntelligence/food-ner-1-Million huggingface dataset:
finely dice green, yellow and red bell peppers and onions real small. heat oil in large deep pan at medium high heat until hot. add the diced vegetables and half the minced garlic, half the salt and half the pepper. cook the vegetable mixture stirring constantly (like stir-fry) until slightly softened. add the ground chuck to the pan with the vegetable mixture and brown until no longer pink. drain and put in the bottom of the slow cooker and turn on low. in a small mixing bowl add sauce, shredded Parmesan cheese (shredded works better than grated for this recipe), basil, oregano, the rest of the minced garlic, salt and pepper and mix well. pour sauce mixture over the meat mixture in the slow cooker and mix both the meat and sauce mixtures together well. cook on low 4-6 hours. use over the pasta of your choice but we prefer spaghetti or fettuccine use a heavy pasta.
Cook noodles in salted water, 15 minutes - drain. Heat oil, cook garlic and onion, add beef and seasonings, saute until well browned, add tomato paste and tomatoes, simmer 5 minutes. Set aside. Blend eggs with cottage cheese in the food processor, add parmesan cheese, blend until smooth. Put half of meat sauce in bottom of a lasagna pan, put half of the noodles on top, then the cottage cheese mixture, then the rest of the noodles, then the rest of the meat sauce. Bake at 350 degrees (325 in convection oven) for approx 1/2 to 3/4 of an hour or until browned and bubbly. After 20 to 30 minutes, cover with sliced (I prefer grated) mozarella cheese and return to oven.
In a non stick pan, add the cheese finger, and turn on all sides to acheive a golden brown crust. Remove cheese from pan and set aside until needed. On a salad plate add the lettuce, then the onion, tomatoe, carrot, red pepper slices and kolbasa. Add the cheese slices last and garnish with the green onion. Now I add all the dressing ingredients together in a jar and shake until well blended. Pour over the salad, adding as much or as little as you prefer and enjoy!
In a small bowl, combine mayonnaise, lime juice, garlic powder, oregano and pepper. In large, shallow nonaluminum baking dish or plastic bag, pour mayonnaise mixture over chops. Seal bag if using, and marinate in refrigerator, turning occasionally, 1 to 3 hours. Remove chops from marinade, discard marinade. Coat chops with bread crumbs. In large nonstick skillet, heat oil over medium-high heat and cook chops in two batches, turning once, 6 minutes or until chops are done.
Preheat oven to 450°F. Peel potatoes (optional) and cut into wedges or large chunks. Rinse well to remove surface starch. Place potatoes and 1 tablespoon dried minced onions in a large bowl. Add 2 tablespoons oil and mix well to coat. Spread potato mixture evenly in a 9"x13" baking pan, in a single layer if possible. Roast for 40-45 minutes, turning halfway through. Meanwhile, heat remaining oil in a large skillet. Add garlic, jalapeno and remaining minced onions and cook, stirring, until garlic softens and onions are lightly colored, about 3 minutes. Add meat, oregano, cilantro, salt and pepper. Cook, stirring, until meat is browned, breaking up large chunks with a spoon. Add beans and mushrooms, and cook 1 minute. Add tomato sauce and cook, stirring, until heated, about 3 minutes. Stir in one-third of the cheese and cook just until cheese is melted. Remove from heat. When potatoes are browned and cooked through, remove from oven. Spoon meat mixture over potatoes and top with remaining cheese. Return to oven and cook until cheese is melted and bubbly, 5-10 minutes. Please note: this not a recipe for sauce served over pasta.
Mix the sauce ingredients in a bowl. Cover and refrigerate if made the night before. Heat oil over medium heat in frying pan. Season the chops with the seasoning salt and pepper and add to pan. Brown chops for 3 minutes on each side. Cover and refrigerate if made the night before. Add chops to crock pot. Cover with sauce and cook on low for 5 hours, 6-7 hours if mostly frozen. These times work great in my crock pot but your's may be hotter or cooler. That's why I like crock pots, it's hard to overcook!
preheat oven to 350. mix wet ingredients. mix dry ingredients. combine wet and dry ingredients until just mixed. put into lined or greased muffin tin. bake for 15-20 minutes until toothpick comes out clean.
In a small microwavable bowl, microwave chocolate chips and condensed milk on high 1-2 minutes, stirring occasionally, until chips are melted. Stir to mix well. Pour into 9 inch glass pie pan, spreading evenly. Drop marshmallow creme by tablespoonfuls randomly over chocolate mixture. Microwave on high about 30 seconds or until marshmallow cream is softened. Immediately with knife, make several small swirls through marshmallow and chocolate, creating a marbled appearance. Serve immediately with graham sticks for dipping. TIP:Store leftover dip covered, in the refrigerator. If using plastic wrap, remove it when the dip is completely cold or the wrap will stick. To reheat the dip, uncover and microwave it on high for 30 seconds- 2 minutes or until the chocolate is softened.
Preheat oven to 350°F. Saute diced onion in olive oil over med-high heat. In a med-sized bowl, mix cooked vegies, onion, chicken, italian seasoning and garlic powder. Roll out crust and perforate bottom. (if fresh dough, prebake 10 min). Beat eggs, soup, cream, salt and pepper with a whisk in a med-sized bowl. Spread chicken and vegetables in crust. Pour egg mixture over other ingredients in crust. To prevent burning, cover edge of crust with foil. Bake for 30-35 minutes. Let stand for 5 minutes. Cut and enjoy.
Have all ingredients well chilled. Blend the first six ingredients thoroughly. Add remaining ingredients and toss lightly but well. Serve and enjoy!
The day before put the salted eggplant into a colander and weigh it down to press out bitter juices. The next day squeeze out as much juice as possible using your hands. In a large skillet heat the oil and cook the eggplant, onion, and garlic until soft and translucent, about 25 minutes over low heat. Puree this mixture in a blender or food processor with the nutmeg, thyme, basil, parsley, and the eggs. Season to taste with salt & pepper. Pour into an oiled souffle dish and bake in a preheated 350 degree F oven for 45 minutes, or until a knife inserted in the center comes out clean. Serve with Hollandaise sauce, Tomato sauce, or freshly grated Parmesan as desired.
Heat oven to 350°. Mix flour, brown sugar, baking powder and salt with . Mix in remaining ingredients. spoon into 12 muffin cases. Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Sprinkle with powdered sugar if desired.
Preheat oven to 350°F. Add oil and garlic to a 13x9 inch glass baking dish, bake until oil starts to sizzle and remove. Add corn, season with salt and pepper and turn to coat. Cover tightly with foil, bake 25-30 minutes turning once.
Cream margarine & both sugars in large bowl. Beat in eggs, one at a time. Add almond flavouring. Stir flour, baking soda & salt into sugar mixture. Mix well. Add chocolate chips & almonds. Drop by teaspoon onto greased cookie sheet. Bake for 10-12 minutes, until golden brown.
In glass cup, sprinkle gelatin over cold water; let stand for 2 minutes. Microwave on HIGH until hot.; stir thoroughly, then let stand until completely dissolved. Add cream cheese cubes and stir until softened. Blend well with mixer. Add Splenda, vanilla, salt and pudding mix. Pour into 12 paper lined muffin tins. Chill about 2 hours or until firm.
Cut bean curd into bite-sized squares and set aside. Heat oil and fry garlic, chili peppers and chopped leek. Add meat. When meat changes color, lightly stir in bean curd, soy sauce and = sugar. Cover with lid and cook for 10 min. Add cornstarch mixture, allowing it to thicken for a few minutes. Turn out into serving dish, sprinkle with the sesame oil and serve hot. EmmaDeer
Preheat oven to 350°. In a large bowl, combine flour, baking powder, salt and baking soda. In a separate bowl, mix together 1 1/4 cups of marmalade, egg, oil and orange juice. Add wet ingredients to flour mixture and mix well. Stir in the nuts. Pour into a greased loaf pan and bake at 350° for 50 to 60 minutes. When done, cool briefly, then remove bread from the pan and place on a baking dish. Glaze with the 1/4 cup of reserved marmalade and return to the oven for 1 minute. Place on a rack and cool completely. Bread will slice easier if chilled first.
Boil the first seven ingredients together for 2-3 minutes. Add the above mixture to the chopped and peeled kiwi along with the thyme and cook further for a few minutes. Add salt and pepper to taste. Transfer to jars.
Preheat oven to 350°F. In a large bowl, mix peanut butter, sugar, brown sugar and egg white until completely blended. Roll dough into 1"-1 1/2" balls and place about 2" apart on an ungreased cookie sheet. Press down on each cookie once or twice (crisscrossed) with the back of a fork. Bake for 12-15 minutes, until pale golden and set around the edges. Gently transfer to a wire rack to cool. If they are too crumbly to move, let cool for a minute or two on the cookie sheet first. Makes 2 dozen cookies. Variations: Peanut Butter Raisin Roundies. Add 1 1/2 cups raisins to the peanut butter mixture. Roll balls of dough as directed but flatten them a little with your hand on the cookie sheet. Bake as directed. You will get more cookies from your batch, with 120 calories each, 1.4 g fiber, 4.5 g fat and 30% calories from fat. Peanut Butter White Chocolate Chunk Cookies. These are a little higher in fat, but they sure are delicious, and most of the fat is still unsaturated. Stir 1/2 cup chopped white chocolate into the dough and bake as directed. Adds 1 g fat per cookie.
Peel and devein shrimp. Slice in halve lengthwise. Rinse well pat dry. Add the egg white to shrimp mix well. Mix 1 1/2 tablespoons cornstarch with 1/2 teaspoon salt. Add to the shrimp. Stir to coat well. Add 1 1/2 tablespoon oil and mix well again. Refrigerate at least 2 hours. Remove the shrimp and dust with remaining cornstarch. Shrimp should be dry to the touch. Heat fryer to 350°F; shake off excess cornstarch and separate shrimp. Fry till golden brown. Combine the shrimp with the sauce and toss quickly to coat. To make the sauce: Combine the sugar, salt, vinegar and catsup; set aside. Mix the sherry and cornstarch; set aside. Heat 1 teaspoon oil in the wok. Add garlic, ginger, zests, green onion and red pepper. Cook 30 seconds; stir in catsup mix. Immediately add sherry mixture and cook till slightly thickened.
Combine all ingredients and mix until uniform. Refrigerate until used. Delicious as a dip for potato or sweet potato fries. Also fantastic as a spread on roast beef or turkey sandwiches.
Bring a large pot of water to boil, then salt and cook the pasta to al dente on the chewy side, 7 minutes. Once your pasta water comes to a boil to cook the ziti, preheat the oven to 500 degrees F. To a medium skillet over medium heat, add the extra virgin olive oil. Cook the onions and garlic in the oil 3 to 5 minutes. Stir in the tomatoes and bring to a bubble. Add the cream and season with the cinnamon, salt and pepper. Add the chopped prosciutto to the sauce and stir with the cooked pasta to combine. Grease a medium casserole dish. Adjust the seasonings and transfer the pasta to the casserole. Cover the pasta with parmesan cheese and place in the oven for 10 minutes. Serve hot.
Fill a 8 to 10 inch fry pan with oil (about 1/3 to 1/2 of the pan full of oil) and heat to frying temperature. Combine the ingredients in order given. Get a regular cooking funnel. Put your finger over the funnel spout; fill the funnel with the batter. Start letting the batter funnel out in a criss-cross until all batter in funnel is gone. Batter will come together and cook until golden brown in about 30 seconds to 1 minute on each side. remove and top with what you want (when cooking make sure you make the batter cover the whole bottom of the pan--just keep criss-crossing until all holes are filled in). Repeat with remaining batter. Makes 8 to 10 large cakes. Toppers for the cakes after cooking: Dust with powdered sugar or powdered sugar mixed with cinnamon. The carnival also uses canned pie filling such as apple or any flavor you want.
Preheat oven to 375. heat milk with 2/3 cup sugar. mix farina with 1/2 cup sugar, flour, eggs and vanilla. add 1 cup hot milk. mix togethers and then add farina mixture back into milk. stir and cook until bubbling. remove from heat. add 1 stick butter and cool. butter pan and layer 5 sheets of filo with butter melted butter, in pan. pour in custard, and cover with 5 sheets of filo, buttering each layer with melted butter, and top. tuck edges into sides of pan and bake for 45-50 minutes. cool and serve with syrup. syrup: 1 cup sugar, 1/2 cup honey, 2 tbl lemon juice 1 inch cinnamon stick, 1 cup water. simmer 10 minutes, remove cinnamon and cool.
Lightly coat a medium skillet with cooking spray. Saute the peppers and scallions until they are tender-crisp. Pour the egg substitute over the vegetables. When partially set, spread the cheese over 1/2 the eggs, and fold the omelet in half over the filling. Continue cooking until cooked through.
In a small skillet, roast all the ingredients over medium-high heat until smoking, about 3 minutes. Transfer to a blender or food processor, and process to a thick paste, adding some water if necessary. This paste stays fresh for about a month in a covered container in your refrigerator.
Preheat oven to 350°F.; grease a 12 cup bundt pan. In a mixing bowl, combine the flour, baking powder, ground ginger, baking soda, salt and pumpkin pie spice. In a separate bowl cream together butter, brown sugar and granulated sugar. Add eggs, singly, beating after each addition. Add pumpkin pie filling, molasses and grated apple and beat well. Add this mixture to the flour mixture, combining well. Pour into the greased bundt pan and bake in the preheated 350°F oven for 60 minutes. Remove from oven; cool in the bundt pan for at least 15 minute. Then remove from the pan and finish cooling on a cookie/cake rack. Dust with confectioner's sugar and serve.
In very large pot, place Stew Meat& cover with cold water. Bring to a slow boil. Skim top often until broth is clear of"junk". When broth has cleared, stir in all Seasonings, Tomato sauce& prepared Vegetables (except for Peas). Bring to a boil, stir& turn heat to lo-med. (Slow simmer). Stew will make its own thickening. Simmer 3-5hours. Stir occasionally. Stir in Peas about 1/2hr before serving. Adjust seasoning to taste.
Into two cup Pyrex glass measuring cup, add warm water and yeast; stir. In microwavable small bowl add sugar, lemon juice and 3/4 cup shortening. Microwave on 70% power, covered, until melted and dissolved. Stir until warm, not hot. Add to dissolved yeast and water. In large bowl add flour, baking soda and salt, mix. Add buttermilk and stir. Add yeast mixture and stir and mix well. Use dough hook on mixer and beat until smooth. If dough is too sticky, add a little flour each time until the dough pulls away from the sides of the bowl. Cover with a cloth and let rise 10 minutes in a draft free warm area. ( I turn oven on at 170*,cover and let rise in oven. Spray cooking sheets or muffin pans with Pam. Preheat oven to 400°. Dust your hands with cornstarch. Shape into rolls and place on cooking sheets or muffin pans. Let rise 30 minutes. (I put back in a 170* oven and let rise 30 minutes) With pastry brush tops with melted margarine. Optional step: Sprinkle with poppy seeds. Optional step: Top with drops of white glaze. Bake at 400° 18 to 20 minutes. Muffin pans take longer baking. When the tops start to brown, press lightly on the top to see if it springs back. If it does, the rolls are done. These rolls are wonderful to take to a potluck. They stay moist.
Preheat oven to 350°F. Grease and flour 9x13-inch pan. Combine dry ingredients and whisk to blend with fork or wire whisk. Begin to boil water. Add to dry ingredients, the eggs, milk, oil, and vanilla. Beat on medium speed till smooth. Stir in boiling water. Add chips and nuts. Bake for 35 minutes or till cake tests done with wooden toothpick. Cool and frost with PMS Frosting. To make frosting, melt margarine in a medium saucepan. Remove from heat, stir in cocoa till smooth. Add powdered sugar. Combine vanilla with the milk and slowly add while beating on low speed till you can spread.
Set oven to 350 degrees. Butter a shallow baking dish large enough to hold the onions. In a medium frypan, saute the onions in butter and sugar over medium heat until soft, not browned; remove from heat, and stir in the sour cream, then season with salt and pepper to taste. Spoon half of the onion mixture into the prepared greased baking dish. Sprinkle with the Parmesan cheese. Top with remaining onion mixture and crushed crackers. Bake, uncovered for 20-25 minutes.
Heat oil in 8 qt dutch oven over medium heat. Cook garlic and onion in oil about 2 minutes, stirring occasionally, until onion is tender. Stir in remaining ingredients except cheese, break up tomatoes. Heat to boiling; reduce heat. Cover and simmer 1 hour. Serve with grated parmesan cheese. Freezes well. Sometimes I cook pasta and add it to the bowl before I ladle out the soup, but it is good as is. Don't add the pasta directly to the soup as it will break down and become a starchy mess. Enjoy!
Place all the ingredients, except the turkey, in a large pot and bring to a boil, stirring until the salt dissolves. Remove from the heat and let cool. Line a large stockpot with an unscented garbage bag and put the turkey into the pot. Pour the cooled brine over the bird, close and seal the bag, and refrigerate overnight. Preheat the oven to 350 degrees F. Remove the turkey from the brine, dry well, and discard the brine. Roast the turkey as you normally would, approximately 15 minutes a pound. Let stand for 30 minutes before carving.
Moisten the rim of a chilled cocktail glass with a lemon wedge, then dip the rim into superfine granulated sugar. Shake all ingredients with cracked ice, then strain into the glass. Drape a very long spiral of either orange or lemon peel into and hanging out of the glass by about two inches, then serve.
Requires preparation! Soak sunflower seeds, brazil nuts, and almonds for 4 hours. Add all ingredients to food processor and process until as smooth as desired. Spread out on teflex sheet, fruit roll up tray, or waxed paper and dehydrate for about 24 hours. After approximately 8 hours you can cut the crackers to desired size and flip.
In a large skillet, heat oil. Quickly stir-fry the onion and garlic. Add chicken and cook for a few minutes until just done. Push chicken to sides of pan. Scramble eggs in pan. Push to side. Add shrimp, mushrooms, bean sprouts, broccoli and parsley and rice. Mix in chicken and eggs and stir-fry 4-5 minutes. Do not burn. Add soy sauce and pepper and stir-fry another 2-3 minutes. Garnish with green onions.
Slice the cheese into tiny squares. Crack the eggs into a bowl and mash them up with a fork. (Be sure to wash the fork to prevent raw egg poisoning.) Put the butter on a pan on a stove-top set on high. Let it melt and move it around until it covers the entire pan. Pour the cheese and the eggs into the pan, and using a fork or something else, spread the eggs around, never letting them stay in one space too long. Take the eggs out when you desire according to wether you like them hard or soft. Enjoy.
Pre heat oven to 350 F. Grease 9 inch pie plate. Arrange pear slices in pie plate, overlapping slightly. Process in a blender all other ingredients till smooth. Pour over pears. Bake till golden and firm to touch - about 45 minutes.
Preheat oven to 350°F. In a medium bowl, combine the brown sugar, vanilla and egg substitute, beating until well blended. In a separate bowl sift together the flour, baking soda and salt. Add the dry mixture to the brown sugar mixture and stir just until incorporated and moist; don't over mix. Fold in walnuts; then spread into a greased 9" square pan. Bake in the preheated 350°F oven for 19 min; then cool in pan. Cut in squares to serve. Variation: swap out the walnuts for pecans instead. TIP: you may wish to chop the walnuts a little more finely if you have very young children, if choking may be an issue for them or refrain from giving them access to this treat entirely.
Coat a pan with cooking spray, heat and add the onion and garlic. Cook until the onion is softened. Stir in the sweet potato. Cook, stirring, for 1 minute. Pour in the water, stock cubes and sugar. Bring to the boil, lower hear, cover and cook for about 20 minutes or until sweet potato is tender. Cool slightly. Puree the mixture and return to the pan. Reheat and serve sprinkled with the parsley.
In a large bowl, using an electric mixer on low speed, beat the mascarpone and cream cheese. Beat in the confectioners' sugar until blended. Fold in the whipped topping. In a measuring cup, stir together the espresso or coffee and coffee liqueur. Using a bread knife or long serrated knife, cut the cake horizontally into 8 slices. (Don't worry if the slices break. You will be able to use them.) Arrange half of the cake slices evenly on the bottom of a 10"x10" pan. Using a spoon, drizzle half of the coffee mixture evenly over the cake. Gently spoon half of the cheese mixture evenly over the cake layer. Repeat layering with the remaining cake slices, coffee mixture, and cheese mixture. Sift the cocoa over the top of cheese. Cover and chill for at least 8 hours, or overnight.
Boil water, add onion, and cook on medium boil til onion is fairly transparent. Reduce heat to low and add other ingredients. Stir til beans are smooth and chili is heated through.
In a steamer, cook potatoes over barely simmering water for 12 to 15 minutes or until tender. Toss with olive oil and sage and season with salt and pepper.
thaw and pat dry spinach. preheat oven to 375 degrees. press pie shells into pie pans. mix all ingredients together. pour equal amounts into pie shells. bake for 30 mins or until center is set.
Combine lemon juice, 2 of the garlic cloves, salt, and chili powder; rub all over chicken and marinate at least 1 hour up to overnight. Heat oil in a Dutch oven, over medium heat, and brown chicken on all sides, in batches, if necessary. Add onion, remaining garlic, chili pepper and tomatoes; bring to a boil, cover, reduce heat, and simmer until chicken is tender, about 1 hour. Add squash, chicken broth, and okra; coom until vegetables are tender, about 15 minutes. Serve with boiled yuca or over rice.
Melt butter in a medium nonstick saucepan over medium heat. Add mushrooms and onion, and cook 4 minutes or until tender, stirring frequently. Add chopped red tomato. Bring to a boil, and cook for 10 minutes or until liquid almost evaporates. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
Preheat oven to 350°F. Line 13x9-inch baking pan with aluminum foil, then spray with nonstick cooking spray; set aside. In large bowl, with electric mixer, beat Imperial spread and 1/2 cup granulated sugar until light and fluffy, about 3 minutes. Beat in 2 cups flour until fine crumbs form. press into prepared pan. Bake uncovered 20 minutes. Meanwhile, in medium bowl, with electric mixer, beat eggs, remaining 2 cups granulated sugar, remaining 1/3 cup flour, lemon juice and lemon peel 4 minutes or until light and fluffy; pour over hot baked crust. Bake an additional 25 minutes or until lemon minxure is just set. On wire rack, cool completely. Using foil, lift out of pan. spray knife with nonstick cooking spray and cut into triangles. To serve, sprinkle generously with confectioner's sugar.
In a large bowl, stir the spices and crushed crackers into the ground beef. Stir the eggs into the milk, stir into meat mixture. Mix in the feta cheese and press into a 9x13 pan. Cover loosely with foil. Bake for 30 minutes,at 350, drain. Resume baking without foil for 15 minutes or until done.