HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dice both of the tomatoes roughly and add them to a soup pot with the heat on medium. Add the sliced carrot and spices (including bayleaf and bullion cubes). Let the tomatoes break down and become sauce like. Dice and add diced onion and garlic. Slice or chunk (however you prefer it, I personally like thin slices) your seitan, let it simmer for a bit. Add one cup of water. Drain and add the white beans. (any beans would work really) and let the sauce thicken. Add the rest of the water. Once the soup or diablo is thicker add the celery and let simmer until the celery is soft. Add whatever spices you think it needs more, and you're done! Let it cool for a little while so all of the flavors can develop, trust me, you'll enjoy it more if you're tongue isn't burnt also.
Preheat oven to 375 degrees. Coat 2-quart baking dish with nonstick cooking spray. Combine soup, shrimp, asparagus, mushrooms, green onions, bell pepper, garlic, thyme and black pepper in large bowl, mix well. Place in prepared baking dish. Cover and bake 30 minutes. Serve over orzo or rice.
Cook and drain potatoes. In a large bowl add potatoes, celery, onion, green pepper, hard boiled eggs, and sweet pickle relish. Set aside. In a small bowl, mix together mayonnaise, mustard, salt and pepper. Combine mayonnaise mixture to the potato salad and mix well. Sprinkle paprika over top of salad and chill for 1 hr before serving. Note: You may add more seasoning of each if needed and more mayonnaise if needed. It can also be served warm.
For the crust, mix together the ingredients, press into an 8" or 9" pie plate and refrigerate. Beat the eggs with the Splenda. Add the vanilla, butter and syrup, then add the pecans. Pour into the crust and bake at 350°F for about 45 minutes.
Combine all ingredients. Marinate ham in this sauce before baking. Transfer meat to shallow baking pan or casserole. Bake at 325 degrees F. for 10 minutes per pound or until meat therometer reaches 130 degrees F. Baste occasionally. This is delicious served with a nice potato salad. Corn or asparagus makes a nice vegetable accompaniment.
In a slow cooker, layer potatoes, carrots, onion and celery. Combine salt, thyme, pepper and caraway; sprinkle half over veggies. In a skillet, saute the chicken cubes in oil, until browned; transfer to a slow cooker. Top with apple. Combine the apple cider and vinegar; pour over chicken and apple. Sprinkle with remaining salt mixture. Top with bay leaf. Cover, and cook on high for 4-5 hours, or until veggies are tender, and chicken is cooked. Remove the bay leaf. Stir before serving.
Preheat oven to 350 degrees. Lightly steam broccoli & cauliflower until they are still crisp. Put in 2 qt casserole. Combine cheddar, lemon juice, mayonnaise, mushroom soup, pepper and garlic powder. Pour over veggies. Top with breadcrumbs. I sometimes add a sprinkle of parmesan cheese as well. Bake in preheated oven for 25-30 minutes and enjoy.
Place pie shell in a pie pan and preheat oven to 425°F. Thoroughly clean ramps and trim. Melt butter in frying pan over medium low heat. Saute wild leek bulbs in butter until golden and tender. Whisk together eggs and sour cream in large mixing bowl; stir in ramps bulbs. Salt and pepper to taste. Turn batter into pie shell. Top with Parmesan cheese then sprinkle lightly with paprika. Bake for 15 minutes at 425F, then reduce heat to 325 degrees and bake 30 minutes longer (or until pie crust is golden brown underneath). Serve warm or cold.
Soak the sun-dried tomatoes in hot water for 30 minutes. Drain, and slice into thin strips. At the same time, take the spinach from the freezer and allow to semi-defrost in a colander. Cook pasta according to package directions. Saute onion and garlic in oil in a non-stick skillet over medium-low heat 2 to 3 minutes. Add mushrooms, soy sauce, and pepper and saute for another 3 minutes until vegetables are tender. Add tomatoes, artichoke hearts, olives and pine nuts. Mix well. Add spinach, mixing well until everything is combined and heating through. Add vegetable mixture to drained pasta. Add feta, and mix well. Serve!
Place ribs in large saucepot of water; heat to boiling. Reduce heat and simmer, partially covered, 45 minutes. While ribs are cooking, in large saucepan, combine all marinade ingredients plus 1 tablespoon freshly ground black pepper and 1/2 teaspoon salt; heat to boiling. Reduce heat and simmer 15 minutes, stirring occasionally. Preheat oven to 325. Drain ribs and arrange in 1 layer in large roasting pan. Pour 2 cups marinade over ribs, brushing it on to cover both sides. Bake 40-60 minutes, until ribs are tender. Serve with remaining marinade on the side and lots of napkins.
Heat oven to 375 and spray 15x10 pan with cooking spray. In a large bowl, mix Bisquick, oats and brown sugar. Cut in butter until crumbly. Remove 1 1/2 cups mixture to a small bowl and stir in pecans. Set this aside for topping and press remaining mixture into pan. In a large bowl, toss apples, cranberries, sugar and cinnamon. In a small bowl whisk together sour cream and eggs. Pour over apple mixture and toss to coat. Spoon fillng onot crust and sprinkle with reserved crumb/nut mixture. Bake 45-55 minutes until topping is golden brown and apples are tender. Cool for at least 30 minutes. Serve warm with vanilla ice cream.
Heat oven to 400°F. Place tomatoes, cut side down, in a greased 15x12x1 inch baking pan. Brush with 1 tablespoon olive oil. Sprinkle with 2 teaspoons garlic, salt, pepper, rosemary, and thyme. Bake at 400° F for 25-30 minutes or until tender and skins are charred.Cool slightly, then discard tomato skins. Process tomatoes in a blender until pureed, in batches if needed. Set aside. In a large saucepan or a saucepot, saute onion in remaining oil until tender. Add remaining garlic and saute 1 minute longer. Add broth and milk to pan and bring to a boil. Carefully stir in tomato puree. Simmer, uncovered, for 15 minutes to allow flavors to blend. Stir in cream and heat through--do not boil. While soup is simmering, make croutons. Place bread on a baking sheet and brush with olive oil. Bake at 400° F for 5-6 minutes or until golden brown. Spread toasts with pesto and sprinkle with goat cheese and pepper. Bake an additional 2 minutes. To serve, ladle soup into bowls and top each serving with 2 croutons.
In a blender combine; cruzan rum, along with pina colada mix,pineapple juice and orange juice. Blend in crushed ice, when processed pour into glasses enjoy!
Thin cream cheese with the milk. Carefully unroll phyllo dough and cut 3 strips width-wise. Cover with a damp towel to keep moist while you are working. Layer 3-4 strips of phyllo on your work surface, brushing melted butter and sprinkling some bread crumbs between each layer, as well as on the top. On the top strip additionally, spread some of the cream cheese mixture and sprinkle some of the parmigiano cheese. Take 3 asparagus spears, lay on top of the phyllo strips and wrap around middle/bottom part of asparagus. It should look very pretty with some of the green sticking out on both ends. Brush additional butter on top and sprinkle more parmigiano cheese and bread crumbs. Repeat this process until you are out of asparagus. Bake in a 350 degree oven for about 15 minutes, or until the phyllo is golden brown. Serve warm.
Shake well with cracked ice. Strain into old fashioned glass over 1 ice cube.
Preheat oven to 275F/135°C. In a shallow dish or bowl, mix the flour, garlic powder, salt and pepper. In another shallow dish or bowl, place the beaten egg. Put the breadcrumbs in another dish. Heat the olive oil in a large fry pan. Dredge each chop in the flour mixture, then the egg, then the breadcrumbs. Fry chops in oil about 2-3 minutes each side. Run a metal skewer through all chops and stand up in a loaf pan with the fat side of the chops facing up. Bake for 2 hours.
Set oven to 425°F. Butter a medium-size baking dish. In a saucepan cook sweet potatoes in boiling water for about 8-10 minutes, or until just firm-tender; drain well and transfer to baking dish. Mix together brown sugar, cinnamon and salt in a small bowl or cup. Sprinkle the potatoes with the brown sugar mixture and toss gently to coat. Drizzle with orange juice. Dot with butter all over. Bake uncovered for 15 minutes. Remove from oven and sprinkle with marshmallows. Return to oven and bake for another 2 minutes longer, or until marshmallow are puffed and golden coloured. Delicious!
Begin by grilling the ears of corn until the kernels start to turn golden brown. Let the corn cool slightly, then use a very sharp knife to shave the kernels off the cob. Slice the avocados in half and remove the pits. Use a knife to cut each half into a dice. Then use a spoon to scoop the pieces into a bowl. Add the corn, onion, garlic, tomato, and jalapeno. Then add the salt, cumin, and lime juice. Stir everything together until it's combined. Then stir in the cilantro at the end. Taste the guacamole to make sure the seasonings are right. Serve with tortilla chips.
Melt margarine in saucepan over medium heat. Add sugar, cocoa and egg. mix; bring to a boil, boil for 1 minute. Add remaining ingredients all at once. Remove from heat; mix well. Press into 8x8-inch pan. Cool. Ice with almond icing and cut into squares.
1 in a sauce pan heat vinegar , sugar and salt to make a brine. pour over onions. do this ahead. 2Heat the oil in a large skillet over medium-high heat. Season the pork with 1/2 tsp salt and 1/4 tsp pepper and cook, until browned and just cooked through, 3 to 4 minutes per side; transfer to plates. 3 While pork cooks, mix soup base, mustard, jam and chopped onion until blended. heat to a simmer and season to taste spoon on the pork; top with the pickled onions.
Heat oil in a large non-stick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until well charred all over, about 10 minutes total. Transfer to a large bowl. Add mayonnaise, cheese, scallions, cilantro, jalapeno, garlic, lime juice, and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.
Heat a dry skillet over med high heat. Combine walnuts and maple syrup in skillet and cook until the walnuts are carmelized. Chop and set aside. In a medium bowl mix the white flour, wheat flour, soda, and salt, cinnamon, and nutmeg. In a large bowl mix 3/4 cup brown sugar and oil. Add eggs one at a time until combined. Whisk in maple syrup and peach extract. Add flour mixture and milk to sugar mixture, alternating until combined. Add 1 c chopped walnuts and nectarine. Pour into a greased muffin pan and top with remaining 1/2 c walnuts. Cook at 400 degrees for 9-10 minute.
Place all the marinade ingredients in a bowl and mix. Place skirt steak and marinade in a ziplock bag and put in the fridge for 2 to 4 hours. Meanwhile, mix all the salsa ingredients in a bowl, cover and refrigerate. Place oven on 200°F and wrap your tortillas, sealed in foil for about 20 minutes. Prepare your barbecue for medium heat grilling. Remove steak from the marinade and place on the grill for 4 to 6 minutes on each side (medium rare to medium). Slice the sweet onion and place on the grill as well, brushing with the marinade. Grill until still firm, but just turning tender. Place the steak and onions on a carving platter. Slice the steak thinly on the diagonal and serve on a platter with the onion. To eat, place some steak, onion and Avocado-Tomato salsa in a warm tortilla and enjoy!
Preheat oven to 350 degrees. Peel potatoes and starting at one end, slice into approximately one inch slices. Melt butter in a glass baking dish. Combine cheese, flour, salt and pepper into Ziploc plastic bag. Put potatoes into bag and shake to coat. Put coated potatoes into prepared baking dish and bake 30 minutes. Turn potatoes over and bake for an additional 20 to 25 minutes.
In saucepan, melt butter over medium heat; add shallots and saute until soft. Add meat; mash with fork until browned. Add wine; simmer a few minutes. Stir in parsley, mint, dill and tomato sauce; season with salt and pepper and simmer 20 minutes. Cool. Add cheese and egg. If mixture appears too loose, stir in bread crumbs immediately before stuffing. Preheat oven to 350 degrees. Remove filo from package, covering with waxed paper and damp towel. Take out one sheet at a time, keeping remainder covered. Place oblong on flat surface. butter filo, one sheet at a time, using pastry brush. Repeat with second sheet. Cut sheets into 2 inch wide strips. Place 1 teaspoon filling at bottom of strip. Starting from bottom, roll up like flag. Repeat until all filling is used. To bake, place on ungreased baking sheet. Bake for 10 to 15 minutes or until golden. . Triangles can be kept frozen in a tightly sealed container for up to two months. To bake, preheat oven to 350 degrees. Do not thaw; bake for 15 to 20 minutes or until golden.
Rinse cranberries. Add all ingredients to a pot and cook low and slow. It will boil up, keep stirring. You want the berries mushy. Serve warm.
Preheat oven to 425 degrees. On the stove, heat a large skillet greased with cooking spray to medium high. Whisk together egg, milk and peppers in a bowl, and add to skillet; scramble until nearly done. Add spinach and cooked meat and stir together until well-mixed, then remove from burner. Assemble the egg rolls: on each wrapper, place one-eighth of the egg mixture (almost half a cup), two tablespoons shredded jack cheese (if using) and sprinkle with half a tablespoon of asiago cheese. Moisten the edges of each egg roll wrap; fold in sides and then roll tightly the long way like an egg roll in a Chinese restaurant; place in a baking dish greased with cooking spray. Spray the top of the egg rolls with cooking spray and bake for eight minutes, then flip on the other side and cook an additional eight minutes or just until starting to crisp and turn golden. Allow a minute to cool and then ENJOY!
Cook pasta and drain. In a large skillet, saute garlic and onion in butter, oil, and salt until tender. Add broccoli. Cook and stir for about 6 minutes. Add shrimp. Cook for another 5 minutes, or until shrimp is pink and broccoli is tender. Stir in pasta and sprinkle with cheese.
Using a food processor or blender, mix together garlic, mustard powder, anchovy pasty, Worcestershire sauce, light mayonnaise, olive oil, lemon juice and Parmesan cheese together until well blended. Season to taste with salt and pepper. Serve tossed with romaine lettuce and garnished with freshly grated Parmesan cheese.
First, make the pumpkin puree by sweating down the roughly chopped pumpkin in a little olive oil and butter, until it breaks down completely. Puree this in a liquidizer and leave until finishing the risotto. Wash the rice in cold water and strain off. Combine 250ml of chicken stock with 250ml water and season to taste with salt and pepper. Warm the mixture. Add risotto to the liquid mixture and blanch for 7 minutes. Drain this off and place on a tray to cool down. Pan fry the 1cm cubes of pumpkin in a little butter and olive oil until nicely browned and softened. To finish the risotto place the rice in a shallow pan and just cover with remaining chicken stock. Bring to the boil quickly and cook until nearly all of the stock has evaporated. Taste the risotto to see if its cooked, then add the pumpkin puree, sauteed pumpkin dices, rocket, Parmesan, 25g of butter and salt and pepper. Mix well, taste for seasoning, adjust and serve.
In a skillet over medium heat, brown pork chops in oil on both sides. Arrange chops in a greased 13x9 baking pan; set aside. In the same skillet, heat together soup, sour cream, water, seasonings and half the onions. Spread over the pork chops. Cover and bake at 350°F for one hour. Uncover and top with remaining onions. Return to oven for an additional 5 minutes. This can also be easily made in a crock pot. After browning pork chops, put in a crock pot and then follow the rest of the directions. I usually just put the second portion of French fried onions on top of the pork chops at the start of cooking when cooking in a crock pot.
Bake at 350 degrees for 8 minutes. Cool 2 minutes on cookie sheet, then transfer to rack to cool completely. You can change the pudding flavor to mix it up a little.and the chip flavors. for example chocolate pudding and peanut butter chips.
Toss potatoes in olive oil, garlic, paprika, salt and pepper. Arrange in single layer in roasting pan. Place in 375 degree oven for 45 minutes. Turn potatoes twice during the cooking process. Add olives and cook for 10 minutes longer. Sprinkle with parsley and serve.
mix cream cheese, eggs, sugar and vanilla until well blended. In a separate bowl, mix graham crackers, butter and sugar. press crumbly graham cracker mix into liners in muffin tin. Pour filling mixture over crust, about 3/4 of the way up. bake 15 minutes at 375. remove and cool. put your favorite fruit and syrup, if you wish on top. Chill until serving.
fill tall glass or goblet glass with ice. Add blueberry vodka, blue curaco and lemonade to fill glass. Stir well. Garnish with blueberries if you want.
Preheat oven to 425°F and place rack at the highest level. Toss Brussels sprouts with melted butter, bacon, salt and pepper. *My suggestion, spray selected baking dish with non stick spray, for easier cleanup. Arrange in a shallow baking dish just large enough for a generous single layer with a little overlap (sprouts will shrink some during cooking). Roast for 25 minutes, stirring 2 or 3 times during cooking. Meanwhile: While sprouts are roasting, in a medium bowl mix together all of the topping ingredients. Set aside. When sprouts are ready (after 25 mins), toss with cream. Return to the original baking dish and arrange in a single layer. Sprinkle the topping evenly over all. Return to oven and roast until gratin is bubbling and breadcrumbs are golden brown, 20-25 minutes. Let rest 15 minutes before serving.
Take all the chiles and seed. Snip with sissors and place in a medium glass bowl. Cover with boiling water and then cover bowl with a plate. Let stand for 30 minutes. Mean while brown bacon in a large skillet. Remove and add sirloin steak to the skillet and brown in bacon fat on both sides. Add the meats to the crock pot. Place the chiles and water in a food processor and whirl to very smooth. Strain if you want, I don't worry about it when using the processor. by hand is another story. You will need to press puree through a mesh strainer. Add the puree to the crock pot along with all the remaining ingredients except cilantro. You also want to add around 1/4 cup of the bacon fat. Turn your crock pot up to high, cover and cook for 1 1/2 hours. Turn down to low and cook for 5 1/2 hours. Add Cilantro and cook on low for another 30 minutes. The meat will fall apart as you ladle into bowls. Serve with hot corn bread or cheesy beer muffins.
In a double broiler, start melting your chocolate on medium-low heat. Do not burn! Reduce heat if necessary. Line one or two cookie sheets with parchment paper or waxed paper. Drop 3 cookies at a time into the melted chocolate, turning gently to coat all sides then carefully remove with a fork. *My change*: I only coated one side of each cookie. Place the coated cookies directly on the parchment paper. Immediately sprinkle the non pareils on the chocolate covered cookies while the chocolate is still soft. Repeat until all the cookies are coated with chocolate. Place the cookies in the refrigerator or freezer to harden. Yield is estimated allowing for broken cookies which is inevitable. Have fun trying to determine which animals are which through that thick layer of chocolate!
Make the cake: Oven to 350 degrees F. Line the bottom of (2) 9" round pans with parchment. Combine the clarified butter and vanilla in a small bowl. Set aside somewhere warm (you want the butter to stay melted). Combine the flour with 6 tbl. of the sugar and sift TWICE. Set aside. In the mixer, combine the eggs and rest of the sugar. Place the mixing bowl in a large pan of hot (not boiling, very hot tap water is good) water, and mix with your hand (kids love this part) until the eggs are warm (body temp). Return the bowl to the mixer and whip on high speed until cool, light and at the ribbon stage (when you lift the beaters, ribbons of batter fall back into the bowl and don't disappear very quickly). Now, everyone says to use a rubber spatula, but I find it much easier to use my hand to do this next part. Sprinkle about 1/3 of the flour onto the eggs and quickly and gently fold into the batter. Fold in half the remaining, then the rest. Take about a handful of the batter and mix into the small bowl of butter and vanilla until well combined. Gently fold that back into the batter. Divide between the pans and bake about 25 to 30 minutes- the cakes should BEGIN to shrink away from the side of the pans. Remove from oven, let cool about 10 minutes in the pan then turn out onto a flat surface and let cool completely before peeling off the parchment. Set aside. Make the cherry filling: (Since it's not cherry season, I'm giving you my version using canned cherries.) Combine all ingredients in a saucepan and cook over low heat until the liquid becomes heavy and syrupy. Take of heat and let stand until cool. Make the mousse: Melt the chocolate and water in the microwave at 30% power for 2 minutes. Stir until smooth. Let cool. Whip the cream until soft peaks form, not too stiff. Set aside. Wipe your mixing bowl out with a dash of vinegar. Add the whites and whip until stiff, but not dry. Fold one fourth of the whites into the white chocolate. Scrape the remaining whites and whipped cream on top of the chocolate and fold together. Chill until needed. TO ASSEMBLE THE TRIFLE: Slice each cake in half. Discard one layer. Put about 1 cup of the mousse in the bottom of your serving dish (preferably a see-through trifle dish or bowl so you can see all the pretty layers). Place one slice of cake on top and press down lightly so it lays even in the dish. Ladle some of the cherry syrup onto the cake so it soaks in. Put about 1 1/2- 2 c. mousse on top and top with half the cherries. Place another cake layer on top, and repeat. place the last layer of cake on top and using a cake circle press down evenly so all the layers are even and look pretty through the sides of the bowl. Sprinkle the remaining cherry syrup over top of the cake layer and top with remaining mousse. Decorate with shaved white and dark chocolate. Refrigerate until service. **NOTE:If you have some home canned cherries, use them, they will be so much better. If you have access to fresh cherries at any time simply use 1 lb. of them, and poach them in red wine or port, sugar and the lemon slice.
Bake at 350F covered for 45 minutes, then uncovered for 30 minutes.
Preheat oven to 350°F. Saute onion, celery, carrots in margarine for 10 minutes. Add flour to sauteed mixture, stirring well, cook one minute stirring constantly. Combine broth and milk and gradually stir into vegetable mixture. Add canned/frozen veggies to mixture. Cook over medium heat stirring constantly until thickened and bubbly. Remove from heat. Stir in salt, pepper and chicken. Once filling of your choice is prepared, grease a cupcake pan and push wrappers down, fill with mixture and swipe all edges with egg. Close them up the best you can! Bake for about 20-25 minutes.
Combine flour, crisco and milk and mix well. (I like to do this is a food processor). Roll into balls the size of a walnut. Flatten each with a rolling pin. Peel and dice apples. Cook apples, butter, spices and brown sugar together until tender. Cool slightly. Place one tablespoon of apple mixture in the center of each flattened ball of dough. Fold over and press edges with a fork. Fry in oil that has been preheated to 350° until golden brown on each side. Before serving, sprinkle with powdered sugar.