HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry the bacon with the balsamic vinegar (don't add it immediately at the beginning) until browned and crisp (but not burned). Use a relatively small pan so the bacon only just fits on the bottom of the pan and will "cook" a little in its own juices (keeps it from burning too quickly). Preheat the oven to about 200C and divide the tomato pesto and tomato paste over the pizza crusts, spreading it out as evenly as possible (keeping clear of the edge). Make sure the zucchini is thinly sliced (about 1mm thick) and the spinach drained/squeezed (it may feel slightly moist, but definitely not dripping). If you use fresh spinach you may want to cut or tear the spinach in slightly smaller pieces, but it's not absolutely necessary (the spinach will shrink anyway). Also slice the garlic. (This step can be performed while the bacon is cooking, as it can take quite a bit of time and can be finished before the rest without problems.). Put a relatively large (heavy) pan over high heat, with some oil (NO olive oil!) and a generous amount of salt. Put in the zucchini slices (you should hear a hiss immediately, otherwise the pan wasn't hot enough) and stir them regularly (turning them over) until they start to brown. If you don't have a large enough pan to have most of the slices on the bottom all the time, cook the vegetables in batches. Once the zucchini starts to brown, add the garlic and fry it for a few seconds (it should only just start to brown) and add the ,thawed and thoroughly drained/squeezed, spinach. Add the cumin and other spices/herbs (I added about a teaspoon of cumin, but you can add more or less depending on taste, try it). Also add the bacon and stir regularly until well mixed. Divide the vegetables over the pizza's and spread them out evenly (should form a layer slightly less than 1cm thick). Now sprinkle them with the shredded cheese until you're satisfied with the amount of cheese and put them in the oven for about 20 minutes. I had them in the oven for about 30 minutes, but I had them on a lower setting for a while and they came out slightly more browned than ideal, though not burned (so don't worry too much about putting them in the oven too long). Note: While in the oven it can be hard to see how well done the pizza's are, the spinach just gets a little darker, so you have to rely on the cheese and the pizza crust.
Cook noodles, rinse and drain. Combine soup, crab, ricotta cheese, Old Bay Seasoning, cream cheese, onion, egg, basil, salt and pepper. Layer 1/2 noodles in a 9x13 baking dish. Spread with 1/2 crab mixture and sprinkle with 1/2 cheddar cheese. Repeat the layers and bake at 350 degrees for 1 hour. Let stand about 15 minutes before cutting and serving. *Note if using pasta sheet cooking is not needed.
Combine ground beef, 1/2 of the taco seasoning package, 1/2 cup salsa, bread crumbs, cheese, egg and salt/pepper to taste. Shape mixture into 1 1/2 inch balls and brown in large skillet in the peanut oil. Drain meatballs on paper towels. In a 2 quart sauce pan, add the tomato sauce, remaining salsa, taco seasoning and meatballs. Simmer for 30 minutes.
In large skillet, heat oil over medium heat. Add onion and garlic. Cook until onion softens, 5-8 minutes. Add crushed tomatoes and tomato puree'. Reduce heat to low; cook, partially covered, 1 hour. Stir in tomato paste, basil, oregano and 1 cup of water; cook, partially covered, until thickened, about 1 hour. Add salt and pepper to taste.
Place chicken on a roasting rack in a small roasting pan. In a small saucepan, combine remaining ingredients. Heat until butter melts and honey dissolves. Pour over chicken. Roast in 325F oven for 1 hr and 15 min, basting every 10-15 minutes. Raise temp to 375F and bake 15 min longer. Allow chicken to rest 10 minutes before carving; serve with pan juices poured over.
Preheat oven to 350 degrees. Grease and flour three 8" or 9" round cake pans. Mix flour, baking soda and powder, salt, cinnamon, nutmeg, and allspice. Make a well in the center. Add sugar, oil, applesauce, egg, and vanilla. Mix until just smooth; do not overmix. Use a food processor or blender to puree pineapple. Stir pineapple, walnuts, and coconut into batter. Pour into pans. Bake 35-40 minutes. Use a toothpick to make sure the centers are cooked through. Cool on baking racks. The centers may sink a little. Once thoroughly cooled, level the cakes. You may want to freeze them for a few minutes to make icing them easier. Mix butter and cream cheese until smooth, and add the powdered sugar. Start with 3 1/2 c and add more if necessary. Place the cake layers cut side down to frost. If you have problems with the cake crumbling, put it back in the freezer until it's harder.
In a large salad bowl combine the greens, chicken and salad dressing. Toss gently to coat. Divide among 4 chilled, individual plates. Arrange pear slices on top of salad. Sprinkle with fresh ground black pepper.
Wash berries. Reserve 1/2 cup whole berries for garnishing and crush the remainder; add sugar and let stand 1/2 hour. Soften gelatin in cold water for five minutes, then dissolve in boiling water. Combine with crushed berries, lemon juice and salt. Cool; when it begins to thicken, fold in whipped cream and egg whites. Fill the crust and chill. Garnish with whipped cream and whole berries.
*NOTE: swedes are known in US as rutabagas. I've also used yams/sweet potatoes, turnips and fingerlings in this recipe. ~fyi~. Feel free to use any single vegetable or a mixture of your favorites. Cookgirl says that a mixture of root vegetables is the way to go! Peel the root vegetables then chop up into golf-ball sized pieces, place in salted boiling water and cook until very tender. Drain in a colander. Place the vegetables back in the pan and mash with a potato masher. You can mash them as smooth or as chunky as you like. Season with salt and pepper, then enrich the flavor with extra virgin oil or butter, or both, to taste. (I prefer using both olive oil and butter.). Jamie continues to say: once cooked, the mashed vegetables can be kept warm in a bowl covered with kitchen foil over simmering water. This is handy when cooking for a dinner party -- (especially when timing is of utmost importance.).
Spray cold grate of outdoor grill with grilling spray. Prepare grill for medium heat. Combine chili sauce, brown sugar, and mustard in small bowl until blended. Set aside. Thread franks and vegetables alternately on 4 metal or heavy wooden skewers. Place kabobs on grill. Brush with half of the sauce; grill 5 minutes. Turn kabobs; brush with remaining sauce. Grill 5 minutes, or until vegetables are tender and franks are hot.
In a blender or food processor, puree half the canned tomatoes until smooth. Chop the remaining tomatoes into 1/2 inch pieces, discarding the cores. In a large saucepan over medium heat, heat the olive oil. Add the onions and tomato paste and cook until the onions are light golden, about 2 minutes. Stir occasionally. Add the garlic and pepper flakes and cook for about 30 seconds. Stir in the pureed and chopped tomatoes and add the salt. Remove pan from heat and mix in the vodka. Return the pan to medium heat and simmer, stirring often, until the alcohol flavor is cooked off, about 8 minutes. Lower the heat if the simmering becomes too vigorous. Stir in the milk and cook about 1 minute more until hot. In the meantime, in a large pot, cook pasta according to the directions on the package. Make sure to cook al dente, not over cooked. Drain. Return the drained pasta to the pot, add the cooked sauce, and mix until combined. Cook over medium heat until the pasta absorbs some of the sauce. Plate each serving and top with 1 tablespoon of cheese and a little basil.
toss steak with 2 tablespoons of the steak sauce, let stand for 10 minutes to marinate. Meanwhile, combine remaining tablespoons steak sauce,the barbecue sauce, mustard, onion powder, garlic powder, black pepper, and red pepper. Set aside. Preheat grill to medium high heat. Thread steak onto eight long soaked wooden or metal skewers. Grill skewers 6 minutes or until steak is cooked through, turning after 3 minutes, and brushing generously with barbecue sauce mixture.
Preheat oven to 350 degrees Fahrenheit. Add both boxes of macaroni (pasta only) into a casserole dish and add water. Cover with aluminum foil and bake for 8 minutes. After 8 minutes lift foil, stir gently, replace foil and bake for another 8 minutes. Meanwhile, add 2 tablespoons melted butter to the crushed Ritz crushed crackers and mix. Lay strips of bacon on a plate and cover with a paper towel. Microwave at 30 second intervals until bacon is crispy. Once bacon is cool, crumble into pieces. When pasta is ready, remove from oven and stir in 1/2 cup butter, milk and 1 cup cheddar cheese. Top with remaining cheddar cheese, crumbled bacon and crushed crackers. Return to oven, uncovered, until topping is golden brown and bubbling (about 15 minutes). Serve. Additional add-ins: grilled chicken, broccoli, peas, tuna, salsa or ground beef. Healthy Alternatives: Use whole grain or veggie pasta. Add whole grain crushed crackers for topping.
Mash or break the tofu by hand into small pieces; drain in colander. Heat oil or margarine in a skillet and cook the tofu for 2 minutes. Drain water from tofu and place tofu back into the skillet. Add the cheese, Tofumate Eggless Salad (optional), and a few drops of yellow food color. Cook until cheese is melted, stirring occasionally. Sprinkle salt and pepper to taste.
Blend all ingredients. Form into six patties and broil (or put in George Foreman grill following heating instructions.).
Heat a little of the oil in a non-stick pan, season the pork with freshly-ground pepper to taste, add to the pan and fry for 3-4 minutes, or until browned all over and cooked through. Remove the pork from the pan, set aside and keep warm. Pour the wine into the pan, add the sage and stir well to deglaze the pan; and cook until reduced by half. Add the mustard and the creme fraiche and simmer for 2 minutes. Meanwhile, in a bowl, except for the oil, mix the remaining ingredients together, and shape into 8 patties. Heat the remaining oil in a pan, add the celeriac-potato cakes and fry for 4-5 minutes on each side until they are golden. Drain the celeriac-potato cakes on paper kitchen towelling and pat with additional sheets to remove any excess oil. Transfer the celeriac-potato cakes to serving plates, top with the pork and spoon the mustard-sage-wine sauce over the pork. Serve with steamed green vegetables.
Wash lemons, slice thinly, grate the apple and place both in medium saucepan. Add sugar to fruit and bring to a slow boil cooking fruit for 30 minutes. Remove the marmalade from heat, stir in the brandy, and transfer the marmalade to sterilized jars. Seal jars, let cool, and store in your pantry.
Preheat oven to 275°F. Put meat in oven proof casserole dish. In a bowl mix soup mix with wine. Pour over top of meat. Add mushrooms. Cover. Bake for 5 hours. Serve over noodles, mashed potatoes, or rice.
Preheat oven to 350 degrees F. To Make Peach Filling: In a large saucepan combine 1/2 cup sugar, cornstarch, and cinnamon. Stir in peaches and lemon juice, tossing until peaches are evenly coated. Cook filling over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Pour mixture into an ungreased 2 quart casserole dish. Keep mixture hot in oven while you make cookie topping. Whisk flour, baking soda, baking powder and salt; set aside. Combine butter, sugar, brown sugar, egg and vanilla with a hand mixer on low. To cream, increase speed to high and beat until fluffy and the color lightens. Stir the flour mixture into the creamed mixture until no flour is visible, stir in oats just till incorporated. **Over mixing develops the gluten, making the cookie topping tough.**. Remove peach filling from oven and drop cookie dough onto peaches in 6 equal-size spoonful's. Return cobbler to oven and bake 30 to 40 minutes or until cookie topping is golden brown. Cool 10 minutes or more; serve warm with vanilla ice cream.
In a large covered saucepan, cook potatoes and chopped onion in a small amount of boiling water about 15 minutes or until tender, drain. Stir in 8 ounces sour cream, cheeses, melted butter, salt and red pepper. Stir in diced tomatoes. Spoon into a 2 quart rectangular baking dish. Bake in a 350° oven about 30 minutes or until heated through. Top with the 1/2 cup sour cream, fresh tomato, avocado and green onion, if desired.
Brown the ground beef adding the onion in a few minutes before it is completely done. Add ground beef into a stock pot and add the rest of the ingredients. Bring to a boil and simmer for at least 45 minutes to make sure that all the flavors have incorporated. If you like things on the hotter side, you can add more chili powder or maybe just a touch of cummin. Top with a little shredded cheese if you prefer or serve over a hot dog for a great chili dog!
Mix water and butter. Add orange juice and rind. Beat eggs in sugar. Add eggs to orange juice mixture. Add dry ingredients, then add blueberries. Bake at 350 for 1 hour. Make a glaze of 1/2 cup powdered sugar, 1 tbsp orange juice and 1 tbsp hot water. Drizzle over hot bread.
Heat 1/2 the butter and one tablespoon of the cooking oil in a frying pan over a high heat. When the butter starts to bubble, add in the onions and cook, stirring constantly, for five minutes or until the onions start to wilt. Turn the heat down very low and continue to cook, stirring occasionally, until the onions are evenly browned and wilted, but not crisp. In Ireland, potatoes are always boiled in their skins, drained and then left in the hot pan for the skins to dry and crack before they are peeled and mashed. If you like, though, you can also peel the potatoes beforehand, wash the starch off, then boil in salted water until tender. Drain and mash. Meanwhile, trim and slice the spring onions, including all the dark green bits. Place in a pan with the milk and simmer until tender. Tip the milk and onion and 25g of butter into the mash and beat with a wooden spoon until light and fluffy. Season with salt and pepper. Melt the remaining butter. Serve the mash in a mound on each plate, making a well in the centre of each mound to fill with the remaining melted butter. Top with the onions. Serve immediately and encourage your diners to dip their spoonfuls of mashed potato into the pools of butter.
Preheat oven to 180 degrees celsius or 350 degrees fahrenheit. Cut pastry sheets into 4 squares. In the bottom left corner of each square, place a tablespoon of turkey, a thin slice of brie and a teaspoon of cranberry sauce. Moisten the edges of each pastry square with a small amount of water, then fold the unfilled edge of the pastry across diagonally and press the edges lightly together. Move the triangles to a lined, non-stick or lightly greased baking sheet. Place in oven and cook triangles for 12-15 minutes, until pastry browns slightly.
In a saucepan or kettle, cook the onions and garlic in the butter with the salt until the onions are soft and translucent. Add the herbs and pepper, and saute a few minutes more. Add tomatoes, sherry and honey. Cover and simmer 30-40 minute. (Note: the purpose of the honey in this recipe is to neutralize the acidity of the tomatoes.). Cut the cream cheese into small cubes and add these to the hot soup. Continue cooking and stir until smooth (the cheese will take a little while to melt thouroughly). If you prefer a creamy smooth soup, this recipe can be blended. Also, if it is too thick for you, more liquid can be added. Serve topped with freshly-chopped parsley.
In microwave or pan, brown sausage, casing removed. Remove sausage to plate, add onion and celery, saute until soft. Drain, add butter, melt, add veggies, cornbread, sausage, chicken broth, sage toast pecans, add to mix. Preheat oven to 350°F. Bake covered 30-45 minutes.
Combine the nuts, salt and flour in a medium bowl or in a food processor fitted with the metal blade. Cut in the butter with a pastry blender. Drizzle in water and mix until dough holds a ball. St dough on a sheet of plastic wrap or waxed paper. Top with another sheet and roll into a circle. Fit into pie plate and fill.
Preheat oven to 450°F. Cut butter into dry ingredients. In another bowl, beat egg and mix with sour cream. Add to dry ingredients and mix lightly with a fork just until incorporated into a ball. Roll out with a light touch on floured board to 3/4 inch thick. Cut with cutter. Glaze if desired by brushing with cream and sprinkling with sugar and maybe a little cinnamon if you like. Bake 15 minute or until done.
Preheat oven to 375 degrees. Sift together flour and salt. Make a well in the middle of the dry ingredients . Add olive oil, melted butter, water, milk, and egg. Fold dry ingredients into liquids to form a dough, about 10 minutes. Tear off pieces of dough, make a long rope, ring ends of "rope" together to make a circle. Place circle on greased cookie sheet. Brush with milk. Sprinkle sesame seeds on top. Repeat with remaining dough. Bake for 30 minutes, or until simit become a golden brown color and crispy on top.
In a heavy saucepan, bring to a boil the water, milk, salt, sugar, and the butter. Once all the butter has melted, remove from heat. Add the flour all at once and beat firmly. Return to heat and cook stirring constantly until it forms a wet dough and is leaving the sides of the saucepan, about 1 minute. Remove from heat. Stirring quickly, add the eggs one at a time. Allow to cool a little. Transfer the pastry to a piping bag and pipe out 6 inch long cylinders approximately 3/4 inch in diameter. Space evenly on a baking tray because they will swell when cooking. Cook in a moderate oven, 350 degrees F. for about 15 minutes or until golden brown. Fill with your favorite sweetened cream or custard and top with a chocolate ganache.
For the marinade, mix the yoghurt, salt, turmeric and the chopped chillies. Chop up or joint the chicken and coat it in the marinade and leave covered to stand at room temperature for an hour (to prevent it from splitting when cooked). Chop the onion and tomatoes into small chunks and reserve. In a large pan over a medium melt your ghee or butter until it begins to sizzle, and pop in the coriander and cumin seeds plus the cardamom, cloves, a little salt and onions, frying until the onions brown a little. Next, drop in the ginger and garlic and cook for approximately 5, gently stirring then add the chopped tomatoes and garam masala, stirring for another 5 minutes or so until the mix is bubbling gently and on the verge of being a little sticky. Now it's time for the chicken to join the party, (but hold back 2 tbs of the yoghurt mix) so add the pieces and fry on high for 3/4 minutes until the meat has turned from raw to white. Turn the heat down to low, cover and cook for a further 25 minutes, adding a little water to stop it from sticking, check regularly and fold in the rest of the yoghurt after 10 minutes. Keep an eye on this dish and make sure that you regularly stir it to keep the yoghurt from splitting. Either serve straight away, (or keep for the next day, tends to taste better) garnishing with coriander. Ravish the chicken curry with rice or chapattis.
Wash and remove seed from100 grams dates. Beat 200 ml cream until its thick, beat in any sugar you will be using if desired, being sure to beat until sugar is dissolved. Slice 5 almonds and 5 pistachios finely. In a deep platter place cream and dates and garnish with almonds and pistachios. Chill and serve.
In a medium bowl, blend lemon juice, garlic, salt and pepper. Gradually whisk in olive oil. Add the beans, tuna, tomatoes, onion and parsley. Cover and chill.
To make the dough:. Soak yeast in 200ml water until dissolved. Place flour in large bowl, make well in centre. Add dissolved yeast, remaining water, salt and stir to sticky mass. Place on highly floured bench and knead using additional flour to form a smoooth pliable dough. Rub over with olive oil and place in bowl covered with plastic wrap for 40 minutes. To make filling:. Heat olive oil in heavt based saucepan, add onions and fry until just brown. Add mince and wine breaking any lumps. Add diced lamb and sufficient water to cover meat. Simmer for 1 1/4 hours until almost soft. Add garlic, cumin and paprika and simmer a further 15 minutes. Remove from heat, season and cool. If too much liquid remains just pour it off. To assemble:. Preheat oven to 200 degrees celcius. Punch down dough. Roll out dough into either single serving sizes or one large dough on a baking tray. Spread dough with lamb mixture and fold up edge of dough, pinching them to ensure sauce does not run out. Bake in oven 15 minutes until browned. To serve:. Top with dollops of yoghurt and all the fresh herbs sprinkled on top. Fantastic!
Cook bacon and place on a plate with a paper towel for later. Blend hot dog in blender. Add relish and olives. Continue to blend at high speed for 90 seconds. Spread the saltine crackers generously with mayonnaise. Spread pate on crackers, Top with bacon; add pepper to taste.
Crushed the oyster mushrooms slightly and remove the tough stems. Saute carrots, onions, and mushrooms for 3 minutes. Add broth, beans and quinoa. Season to taste with salt and pepper. Bring to a boil. Reduce heat to low and simmer for 15 to 20 minutes or until all liquid is absorbed. Fluff with a fork.
Marinate chicken in dressing overnight in covered casserole. Bake until done, 30-45 minutes.
In a Dutch oven, bring first five ingredients to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring often. In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in raisins and Italian seasoning; add to sauce. In the same skillet, saute mushrooms and onion until moisture has evaporated. Stir into sauce. In a large bowl, combine the eggs, ricotta, spinach and grated Parmesan; set aside. In each of two greased 13-in. x 9-in. baking dishes, layer 1-1/3 cups sauce, half of a package of ravioli, 1-1/3 cups sauce, 1/4 cup shredded Parmesan, six half slices of provolone, 1 cup Monterey Jack and 2-1/2 cups spinach mixture. Top each with six half slices of provolone, 1 cup Monterey Jack, 1-1/3 cups sauce, remaining ravioli and sauce, 1/4 cup shredded Parmesan, six half slices of provolone, sliced tomatoes and remaining Monterey Jack (dishes will be full). Cover and bake at 375° for 45 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 15 minutes before serving.
Prepare a large baking sheet with a wire rack to fit on baking sheet. Put the flank steak in the freezer for 30 mins, or until firm, but pliable. Slice the steak very thinly across the grain, about 1/8-in thick; or ask your butcher to slice the meat at time of purchace. In a small bowl, combine the soy sauce, honey, lemon juice, garlic, Worcestershire sauce, onion powder, salt and pepper; mix well. Mix and coat the beef strips with the sauce mixture. Refrigerate for 2 hours. Preheat the oven to 180F. Place the strips on a wire rack on a baking sheet. Bake for 12 hours, or until meat is dried (it should bend, but not snap). Store in an airtight container when cool.
Mix the eggnog, milk and the pudding until thickened. Whip the heavy cream to a MEDIUM consistency and fold into the eggnog and pudding mixture. Add the extract and mix well. Spoon into individual dessert dishes. If desired, it can be decorated for the holidays with red and green maraschino cherries. Cut the red cherries in half (to resemble holly berries) and cut the green cherries into quarters and arrange them around red cherries to resemble leaves. Store mousse in the refrigerator, covered with plastic wrap, until ready to serve.