HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice a lid off the top of the bread and scoop out the inside. Tear the inside bits into bite sized pieces. Mix together the remaining ingredients and put into the hollowed out bread. Serve on a plate surrounded by the bread pieces for dipping.
Heat the oven to 400 degrees. Cut the tortillas into pie shaped wedges. Put them in a single layer on a baking sheet (use multiple sheets and/or make multiple batches as needed). Bake until lightly browned and crisp. Lower the oven heat to 350 degrees. Put the sour cream in a mixing bowl and stir until smooth. Slowly add the tomato sauce. Add the onions, garlic powder and salt. Spray an 8x14 baking dish with non-stick spray. Spread a thin layer of the sauce on the bottom of the pan. Layer half the tortillas, half of the sauce, half of the olives, and half of the cheese. Repeat the layers ending with cheese. Bake for 30 minutes or until bubbly and lightly browned on top.
Mash avocados in a large mixing bowl. Stir in lime juice, cilantro, cumin and garlic, then season with salt and pepper to taste. Stir in warm cooked rice and serve warm.
Place one boneless, skinless chicken breast in the center of each foil or parchment sheet and season with salt and pepper to taste. Top each portion with about 1/3 cup of cooked white beans (rinsed and drained from the can), halved cherry tomatoes, and half-moon zucchini slices (asparagus pieces would be another great addition). Place a dollop of prepared pesto sauce on top of each mound. Seal the packets and cook for 25 to 30 minutes in a 425-degree oven or on a hot grill.
Combine zucchine, parmesan and tomato sauce in a 2 quart casserole. Cover with plastic and cook on high 10 to 15 minutes or until zucchini is tender. Stir once or twice. Sprinkle with cheese, cover and let stand 5 minutes before serving. (I made this ahead and kept warm in a 200 degree oven then added the cheese before serving).
Spray 24 1 3/4 inch muffin cups with cooking spray; set aside. For tart shells, cut cookie dough into six equal pieces. Cut each piece into four equal slices. Place each slice of dough in a prepared cup. Bake in a 350 degree oven for 9 minutes or till edges are lightly browned and dough is slightly firm by not set. Remove tart shells from oven. Gently press a shallow indentation in each tart shell with the back of a round 1/2 teaspoon measuring spoon. Bake 2 minutes more or till the edges of tart shells are firm and light golden. Let tart shells cool in cups on a wire rack for 15 minutes. Carefully remove tart shells from cups. Cool completely on wire racks. For filling, combine chocolate pieces and sweetened condensed milk in a small saucepan. Cook and stir over medium heat till chocolate is melted. (WATCH CAREFULLY) Spoon a slightly teaspoon of filling into each cooled tart shell. Cool, allowing filling to set.
Add boiling water to jello. Add frozen strawberries and stir until separated. Add crushed pineapple with juice. Pour half of mixture into glass bowl lightly sprayed with cooking oil and refrigerate to set. When firm, spread whipped cream cheese on top of the chilled strawberry jello and pineapple mixture. Add the rest of the jello mixture to top the cream cheese layer. Refrigerate until well firm and serve.
Rinse the pea shoots thoroughly in cold water twice, lightly drain. In a large wok or skillet over high heat, heat oils add ginger, garlic and sugar. Toss and add shoots, soy, & oyster sauce. Stir-fry for two to three minutes, or until the leaves soften and are tender. Remove shoots leaving the liquid in pan. Place shoots on serving dish. Reduce the remaining liquid by 1/2. Pour over shoots and serve immediately.
Cook ground beef on top of stove or microwave; drain off fat. In a medium mixing bowl, combine soup, undrained chile peppers and milk; blend well. Lightly spray slow cooker with nonstick cooking spray. Layer half of potatoes, cooked ground beef and soup mixture. Repeat process. Cook on low for 4 hours or on High for 2 1/2 hours or until potatoes are done. Gently stir before serving. Top with sour cream, salsa and/or sliced green onions. If you are unable to find Nacho cheese soup, you can add melted Mexican cheese to regular cheese soup, use a Nacho cheese sauce or just use melted Mexican Velveeta cheese.
In a bowl, blend mustard, egg, garlic and honey together. Add vinegar, and slowly add oil a little at a time while blending, this will make the dressing thicken. When ingredients are blended well, season with salt and pepper. Pour into jar, cover and store in refrigerator.
Fry beef until no pink is showing. Drain fat. Add onion and fry until onion starts getting soft, then add flour, salt and pepper. Stir until combined and then add beef stock and Worcestershire sauce. Stir to boiling and until thickened. Add frozen mixed veggies and continue cooking until vegetables are thawed and well mixed with beef. Spread meat mixture in 2 quart casserole dish. Cover with mashed potatoes and bake uncovered for 30 minutes at 350F, until heated through and potatoes are slightly browned.
Prepare all your ingredients. In a frying pan heat oil and fry onion, garlic and whole spices until onion are soft. Add now ground spices and stir for one more minute. Add pineapple (or apples) and stir until well coated. Add salt, coconut milk and sugar. Cook uncovered 5 minutes or until soft. Serve with white rice.
Combine the first 6 ingredients and pour over the eggplant. Marinate overnight (or at least four (4) hours). Cook on a pre-heated grill over medium heat for about 5 minutes each side. The eggplant will get dark brown and lightly crisp on the outside, and soft in the center.
Mix cherries&liquid, sugar, and flavoring. Grease 13 x 9 pan. Put cherry mixture in first. Sprinkle dry cake mix over cherry mixture. Sprinkle nuts over cake mix. Melt margarine and pour evenly as possible over all. Bake until brown and bubbly at 350°F 35-40 minutes.
Mix meat, 4 tsp Parmesan cheese & seasonings. Shape into two patties. Grill (I use my George Foreman; it takes 3-4 minutes) until done. During last minute or so of grilling, top each patty with about 1 tbsp cheese (or a slice of cheese) and let it melt. Toss lettuce with 2 tsp Parmesan & 1 tbsp dressing. Spoon onto bottom part of buns. Top with patty, and spread rest of dressing onto top part of buns. Enjoy! Feel free to add tomatoes, onions, etc!
Heat oil over medium-high heat in a medium saucepan. Add onion and jalapeno pepper; cook, stirring occasionally, until onion starts to soften, about 3 minutes. Stir in rice and cook 1 minute. Add water or stock and salt. Bring to a boil. Reduce heat to low and simmer, covered, until liquid is absorbed and rice is cooked through, about 15 to 20 minutes. Remove pan from heat. Toss in butter and coconut. Cover and steam 5 minutes longer. Fluff with a fork and serve.
Cut off top quarter of each nori sheet along short end. Place one sheet of nori with the shiny side down on a sushi mat. The long end should be toward you. Moisten your hands and mold 3/4 cup rice in a tube like line over nori, leaving a 1-inch border on one long end of the sheet. Place 1/4 cup shrimp, 2 carrot strips, 2 slices avocado, 1 green onion top, and 2 cucumber strips along top third of the rice-covered nori sheet. Lift the edge of the nori closest to you and fold it over the filling. Now lift the bottom edge of the sushi mat and begin to roll toward the top edge. You need to press firmly on the roll to keep it tight. Continue rolling to the top edge and press the mat at the top to seal the roll. Let the roll rest for 5 minutes with the seam side down. Repeat the procedure until all 6 sheets of nori are filled and rolled. Slice each roll into 8 pieces and serve.
Soak the sweet rice overnight. Drain. Place rice on cheesecloth and steam for about 30 minutes. Bring coconut milk to a boil with sugar and salt, stirring until sugar is dissolved, and remove from heat. Transfer the rice to the rice cooker and let it steam for about 30 minutes after it pops. In the meantime, make sure rice is sticky enough(fully cooked)but not overcooked like a paste. Stir in 2/3 coconut mixture. Rice can be served warm immediately or serve chilled. Divide rice into 2 servings, place the chopped mangoes on top or on the side. Drizzle desserts with the remaining sauce.
lets start with the white sauce because we can put this aside for later, heat 3 cups of milk, 4 teaspoons of crushed rosemary, 3tbsp of chopped garlic in a medium pot to boiling, reduce to low and simmer for another 5 minutes, STRAIN milk mixture (to remove rosemary and garlic) and set aside. In another saucepan melt 3tbsp of butter then blend in 3 tbsp of flour, then slowly pour milk mixture into the butter mixture, bring to a soft boil on med/ med-high until sauce is thick. set aside in a bowl. In a SKILLETT add 3 tbsp of oil on meduim/ med-high add i would say almost all of the spinach and almost all of the carrots UNTIL YOU HAVE AN EVEN AMOUNT OF BOTH carrot and spinach, add 1/2 tea salt to veggies, cook until veggies are soft, then add milk mixture to veggies if sauce is a little thin you can cook until it gets a liitle thicker. place mixture in bowl off to the side. now comes the fun part. preheat oven to 350. get a 13x9 pan and take a bit of nonstick spray to the pan. take the beaten egg and mix it into the container of cottage cheese. open one of the jars of sauce and place i would say maybe a 1/2 cup of prego sauce on bottom of the pan so noodles do not get dry as they bake. (now comes the layering) place 3 or 4 no boil noodles across pan over the prego sauce. then add a few spoonfuls of white sauce, a few spoonfuls of prego sauce again, a few spoonfuls of cottage cheese, a handful of both mozzerella and yellow cheese mix and a sprinkle of parm cheese, now doing the same again repeating the layers again,noodles,white sauce,redsauce,cottage cheese, both shredded cheeses and a sprinkle of parm cheese. you should get about 4 or 5 layers of noodles, of course ending with a nice cheese top and sprinkle with parm cheese.now place tented foil over pan making a tight seal around the edges careful not to touch cheese. place in oven. bake for about 1 hour, the noodles will be done because they are a no-boil. I also like to uncover after 1 hour and bake maybe 5-10 min more to brown the top keep a careful eye not to burn it .if you have any problems lets me know.
Preheat the oven to 180 degrees C (350F). Lightly grease and base line a 7in deep round cake tin with greased greaseproof paper. Measure all the ingredients for the cake into a large bowl and beat well for about 2 minutes until smooth and well blended. Turn the mixture into the prepared tin and level the surface. Bake in the preheated oven for about 35-40 minutes or until the cake has shrunk slightly from the sides of the tin and springs back when lightly pressed with a finger. Whilst the cake is baking, make the crunchy topping. Measure the lemon juice and sugar into a bowl and stir until blended. When the cake comes out of the oven, spread the lemon paste over the top whilst the cake is still hot. Leave in a tin until cold, then turn out and remove the paper.
Sauce: 13 ounce bottle Heinz Chili Sauce 5 ounce jar grape jelly dash Worcestershire sauce Combine first 4 ingredients in large bowl and mix well. Add enough breadcrumbs to make meatballs the proper consistency; if the mixture becomes too dry and crumbly, add a little milk and continue. Season with salt and pepper. Form into small meatballs. Brown meatballs, a few at a time, in a large skillet over medium- high heat. If meat is very lean, you may need to add a bit of oil to your skillet. Blend sauce ingredients and pour over meatballs. Cover and simmer about 30 minutes, stirring occasionally or, transfer meatballs to a crock pot, and cook on low for several hours until done. Serve warm.
Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and set aside. In a large measuring cup, whisk together all of the sauce ingredients until well combined. In a large bowl, combine the beef, sauce, bell peppers, dried chilies and scallions. Allow to marinate in the fridge for at least 10 minutes. Pour out the beef and veggie mixture onto one side of the baking sheet. Place the broccolini on the other side and drizzle with oil and season with garlic, salt, pepper and pepper flakes. Roast for 20 minutes. Remove from oven and then give the beef a stir. Sprinkle with peanuts and return to oven for another 15 minutes. Garnish with scallions and serve.
Preheat oven to 375°F. In a large saute pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas. Pour the mixture into a 1 1/2-quart baking dish; set aside. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain. Mash the potatoes with the butter, milk, and salt. Spread them over the meat mixture, then crosshatch the top with a fork. Bake until golden, 30 to 35 minutes.
Preheat oven to 350 degrees. Lightly grease 10 inches quiche dish or pie plate. Layer crabmeat, asparagus and onion in prepared pie plate; top with cheeses. Season with pepper to taste. Combine flour, baking powder and salt in large bowl. With pastry blender or 2 knives cut in butter until mixture forms coarse crumbs. Stir in milk and eggs; pour over cheese mixture. Bake 30 minutes or until filling is puffed and knife inserted near center comes out clean. Serve hot.
Preheat oven to 325°F. Grease BOTTOM only of an 81/2x41/2x21/2-inch loaf pan. Stir together flour and spices in mixing bowl. With a spoon, stir in sugar, eggs, oil and milk; blend well. Stir in sweet potatoes, pecans and raisins. Pour batter into prepared pan. Bake 1 hour and 10 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan and cool on wire rack. For easier slicing, wrap loaf and store overnight in a cool place. Bread mellows over time and will keep for several days. NOTE: If using all-purpose flour, sift 2 tsps baking powder and 1/4 tsp salt with the flour and spices.
Open cans of tomatoes and pour into large skillet. Cut up whole tomatoes with knife, releasing juices. Sprinkle with garlic salt. Simmer for 15 minutes. Add drained beans. Boil pasta water and add pasta. Cook acording to package directions Add cheese to sauce & stir, simmer till pasta is done. Drain and add to sauce Sprinkle with extra cheese.
sift dry ingredients. into a bowl. blend butter and sugar. add 1/4 c buttermilk plus 2 tablespoons. add chocolate which has been melted and cooled. eggs (some recipes separate the eggs and beat egg whites if that's what you want to do do it. vanilla beat 2 minutes. add dry ingredients. add rest of buttermilk beat 2 more minutes. if you've beaten your egg white fold in here. pour into buttered floured ,( i would do cocoa over butter instead of flour). 9x12 cake pan bake 30 minutes no heat given I'm guessing 375 degrees. frosting: cook the milk sugar and egg yolks and butter. bring to a boil stirring constantly cook 1 minute at boil. stir in coconut nuts and vanilla. frost cake.
Combine juice, kool-aid, water and sugar. Before serving add ginger ale. (I freeze a portion of the mixed juice, kool-aid, water and sugar in a container or jello mold and use it instead of ice).
Preheat oven to 425 degrees. Chop sweet potato. Spread evenly over bottom of large glass baking pan. Sprinkle raisins and sunflower seeds evenly over potato pieces. Coat liberally with olive oil (drizzle over and stir things up, then spread evenly again.). Bake for 20-30 minutes, until tender. Serve and enjoy!
In large bowl, whisk together all ingredients. Store in a glass jar in the refrigerator.
Pierce eggplant with fork in several places. Bake at 475 until tender and somewhat collapsed (20-40 minutes). Remove from oven and slash down the center. When cool enough to handle, remove flesh from skin and puree in food processor or blender. In large frying pan, briefly saute ginger, garlic, scallions, and red pepper in canola oil. Mix together soy sauce, brown sugar, rice vinegar, and hot water to make sauce. Add sauce to ingredients in frying pan and bring to a gentle simmer. Add eggplant, mix together, and heat through. Remove from heat, add sesame oil, and mix thoroughly. Garnish with cilantro and serve with pita chips or crostini.
Preheat oven to 400. Combine the orange zest and the orange juice in a bowl. Peel, core, and core the apples, then cut them into 3/4 inch dice. Immediately toss the apples with the zest and juice to prevent them from turning Brown. Add the cherries, sugar, flour, cinnamon, nutmeg and salt. Flour a board and lightly roll each sheet of puff pastry to a 12 x 12" square. Cut each sheet into four smaller squares and keep chilled until ready to use. When ready, brush the edges of each square with the egg wash and neatly place about 1/3 cup of the Apple mixture on half of the square. Fold the pastry diagonally over the Apple mixture and seal by pressing the edges with a fork. Transfer to a sheet pan lined with parchment paper. Brush the top with egg wash, sprinkle with sugar, make two small slits in each, and bake for 20 min., until browned and puffy. Serve warm with ice cream or at room temperature.
Preheat oven to 400*. line a 12 cup muffin pan with cupcake paper liners, or grease it lightly. Prepare the TOPPING: by mixing the ingredients together until crumbly.set aside. prepare the FILLING:. by mixing Baker's cinnamon filling with just enough water to make filling a soft pudding like consistency -- set aside. to make the BATTER:. in a large bowl, whisk together the melted butter, milk and eggs. In a seperate bowl, whisk together the dry ingredients. add the dry mixture to the liquid, stirring just until combined. divide half the batter evenly among the muffin cups -- dollop 2 tsps cinnamon filling onto each muffin -- then top with the remaining batter -- sprinkle with topping, pressing it in lightly. bake the muffins for 20-25 minutes or until they're golden brown -- remove them from the oven and wait 5 minutes before transferring them from the pan to a rack -- to cool.
Heat over to 350. In small bowl, combine all crust ingredients and mix well. Press mixture into bottom and up sides of 9-inch tart pan with removable bottom or 9-inch pie pan. (if using tart pan, place on cookie sheet for easier handling). Bake 10 minutes and cool. Meanwhile, in medium saucepan, heat whipping cream until bubbles form around edge of pan. Remove from heat; add chocolate and stir until melted. Cook over low heat until all of chocolate is melted, stirring constantly. Cool to lukewarm (about 5 minutes). Place sliced strawberries in single layer in crust. Pour melted chocolate mixture over strawberries. Place marshmallow creme in microwave-safe bowl. Microwave on medium for 30 seconds or until softened. Stir just until smooth. Quickly drop marshmallow cream by spoonfuls over chocolate layer. With tip of knife, swirl marshmallow creme and chocolate to marble it. Arrange 8 strawberries even around edge of tart. Refrigerate at least 30 minutes before serving to set chocolate.
Preheat oven to 375 degrees F. Sift dry ingredients and set aside. Beat butter and sugar until light in color. Add egg, milk and vanilla until just combined. Gradually add flour on low speed and then beat until dough becomes a ball. Now add chocolate chips until just combined/. Divide the dough into 2, wrap, and refrigerate dough for 2 hours to overnight. Role to 1/4 inch thick. Make sure the dough isn't sticking to the surface. Bake 7 minutes rotating half way. Tip: To get the best results when cutting, place cold baking sheet on top for 5-10 minutes. Tip: If you have left overs from your project, you can store in a zip lock for a week. Tip: If you're looking for a really tasty plain sugar cookie recipe - you can omit the chocolate chips.
Directions for Pudding: Preheat oven to 350 degrees. Chop the dates as finely as you prefer (if you like chunks in your cake, keep them bigger, but I usually like small small pieces). Boil the water and pour over the dates. Add the baking powder, baking soda, and vanilla extract. Let soak for about 5 minutes or so. While the dates soak, cream the softened butter and sugar with a mixer (paddle attachment helps). Add the egg and beat until combined and smooth. Add the flour. Stir in soaked date mixture and mix until combined. Place into 8 x 8 (or something similar) greased baking tray and bake for 30-40 minutes at 350 degrees. Toothpick or knife should come out clean when done. Be sure to check at 30 minutes, since oven times may vary. Directions for sauce: Melt butter in saucepan. Add brown sugar and cream, bring to a boil. Boil for 2-3 mins until texture is slightly fudgy and velvety. Serve cake warm with warm sauce. We add the cooled sauce to the top of the cake and warm in microwave for 20 seconds, then top with a dollop of whipped cream or cool whip. The more sauce you use, the stickier the wicket!
Fine slice; Shallot, Chile and Lemon Grass Put it on a bowl. Heat Olive Oil and poured it on the finely sliced ingredients. add Lime Leaf and Lime Juice. Mix it.
In a large pot cook the bacon until crisp. Add butter, apples, carrots, celery, onion and garlic cook until soft in the bacon grease. Add the wine, cider and stock. add pumpkin puree and herbs; simmer for one hour. Puree the soup in a blender or use your immersion blender, add cream. Finish with salt and pepper if needed.
Mix Together The Dry Ingredients in a bowl. Add Olive Oil and Mix. Slowly Add Milk and Mix Until Fully Absorbed. Spoon into Individual Baking Cases. Cook in a pre-heated oven at 200 celcius for 20 minutes. Allow to Cool (they are more gooey when cold). Eat and Enjoy one of healthiest naughty recipies I know!
Combine all ingredients in a blender and process until smooth. Refrigerate, covered, for several hours before serving.
Put chocolate syrup in glass and add milk. While beating with fork, slowly pour in club soda until frothy.
Preheat oven to 350F; heat olive oil in a large skillet. Add ground turkey and onion to skillet, season with garlic powder and chili powder and brown, about 8 minutes. Drain excess liquid. Drain and rinse kidney beans; drain mushrooms and black olives. Spray a 3-quart casserole dish with cooking spray; spread 1/3 of spaghetti sauce in bottom of casserole. Layer the cooked and drained pasta and the meat/onion mixture, then another 1/3 of the spaghetti sauce. Layer the kidney beans, mushrooms, black olives and cheese; cover with remaining spaghetti sauce. Bake at 350F for about 35 minutes or until heated through; sprinkle grated parmesan on top and bake an additional 5 minutes. Let stand 10 minutes before serving.
Preheat an oven to 400°F. Mix cauliflower, onions, and garlic together in a large roasting pan. Drizzle the vegetables with the oil, season them with the pepper and thyme, and toss gently to coat. Roast the vegetables uncovered for 20-35 minutes, stirring occasionally, until they turn golden brown. If you like, squeeze a little lemon juice over when serving. The smaller you chop the cauliflower, the less time it takes to bake. I love the crunchy brown bits, that's why I chop it all up so small! Enjoy!
Cook noodles as per directions, and while they are cooking make the garlic chive sauce. Melt butter, with olive oil, in a pan. Add garlic and cook about 2 minutes, until the butter browns a bit. Be careful to not overcook the garlic. Pour mixture over cooked, drained noodles and add the bullion and milk. Stir well and let sit one minute. Enjoy! For Vegetarian use Vegetarian stock bouillon cubes.
Combine all the spices, mix well. Toss with the onion and the lamb. Place all the ingredients except the yogurt into a large skillet and simmer covered for apprx 1 1/2 hours or until the lamb is tender, add a bit more water if necessary. Stir in the yogurt. Serve.