HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle the eggplant with salt. Place the eggplant in a colander, and let it drain for 30 minutes. Rinse the eggplant, and pat it dry. Cook the ziti al dente according to the package directions. Drain and rinse the pasta, and set it aside. Combine the oil and garlic, and smear it on the eggplant slices. Then sprinkle the slices generously with pepper. Broil the eggplant slices about 4 inches from the heat, turning them once, for a total of about 5 minutes. (You may have to do this in 2 batches.) In a large bowl, combine the ricotta or cottage cheese, all but 2 tablespoons of the parmesan, the parsley, basil, oregano, and pepper flakes. Toss the cheese mixture with the ziti. On the bottom of a 2-= to 3 quart casserole, spread a thin layer of tomato sauce, add half the ziti mixture, then half the eggplant slices, then half the remaining tomato sauce. Repeat the ziti, eggplant, and sauce layers. Top with the reserved 2 tablespoons of parmesan. Cover the casserole, and bake it in a preheated 400 degree oven for 30 minutes. Remove the cover, and bake the casserole for another 15 minutes or until the top is lightly browned. .
Put the shortening in a medium bowl and pour the boiling water over it. Whisk for about 1 minute,until smooth and creamy and about the consistency of sour cream. Add the flour and salt and stir with a fork until you have a ragged looking dough that barely holds together. Scrape onto a floured surface and push and pat into a round disk 3-4 inches across. Wrap in plastic wrap and refrigerate for about an hour.(This is a soft dough and is easier to roll out when it is chilled). Sprinkle your work surface and the top of the dough, generously with flour, and roll out the dough until it is about 1/8 inch thick and about 12 inches across. Transfer to a 9 inch pie pan, then trim and flute the edges. The pie shell is now ready to be filled or baked first and then filled, depending on the recipe.
Combine complimentary flavors of sugar-free Jello and Kool-Aid in a 2-quart container and mix in boiling water. Stir until the Jello is disolved. Add cold water to make 2 quarts. Pour into popsicle molds or dixie cups (with wooden craft sticks) and place in freezer until frozen.
For crepes, blend all ingredients until smooth. Refrigerate at least 2 hours or overnight. Heat a 7 or 8" skillet. Brush with butter. Pour a scan 1/4 cup batter into the pan. Tilt pan to coat evenly. Cook over medium heat until golden. Turn crepe and cook the other side. Turn crepe out on plate, keep warm. Repeat. For filling, beat cream cheese, 1 tablespoon brandy and powdered sugar until soft and creamy. Spread 1 tablespoon of this mixture on each crepe. Roll up crepes or fold into quarters. For sauce, drain cherries, reserving the syrup. Combine syrup, nutmeg and cornstarch. Heat to boiling, stirring constantly, until mixture is clear and thickened. Remove from heat, stir in lemon juice and cherries. Heat 1/4 cup brandy in small saucepan. Ignite and pour over cherry mixture. Spoon cherries and sauce over crepes.
Sauce: Mix all ingredients and then microwave for approximately 20 seconds on high to melt sugar. *****Then refrigerate at least 1 hour before serving, allowing flavors to blend.***** This is the most crucial yet overlooked step! while waiting on sauce, gather burger ingredients. Pickles: Slice Vlasic original or Heinz genuine dills into small slices (cut at angle) and set aside. Onions: Place dried onions in tupperware container and cover in water (should be just barely submerged) set aside (in refridgerator). Patties: Mix salt, msg, pepper, and onion together in a shaker or small container. Lightly season beef, kneading about 1/3 of the seasoning into the meat. divide meat into 8 small patties about 4 in by 1/4 in for 1/8 lb patties, 1/2 - 3/4 in for 1/4 pound patties. Press flat onto wax paper and then freeze for approximately 30 minutes. (This prevents the patties from breaking apart when grilled) Once frozen, cook patties at about 400 degrees on a griddle, george forman grill, or if necessary, pan fry them on high. They are thin, so they should cook quickly, about 2 minutes each will do. Sprinkle generously with premade burger seasonings, remove and top with 1 slice of Kraft American cheese. Then open and place both crown and heel of burger bun on same griddle, allowing bun to toast and soak in burger flavor. Make sure that griddle is not wet enough to dampen bun! You want to allow bun to pick up residual burger flavors, without soaking or dampening. Toast for approximately 1-2 minutes. Remove bun and seperate two pieces, crown and heel. Crown: top with 5 small squirts of Heinz tomato ketchup, 5 squirts of yellow French's mustard, and then add your onions and pickle slices. (amounts will vary depending on tastes, I use just under 1 tsp onion and 3 pickle slices). Heel: top generously with Mac Sauce before topping with patty and prepared crown. "Big Mac Style:" If desired, this recipe can be used for larger 1/4 lb patties and/or layered "Big Mac" style. If this is desired, toast two buns per burger, discarding second crown on each. Top each heel with Mac sauce, burger patty, and 1 slice kraft american cheese, then stack one on top of the other. Prepare one crown as described above and then top burger with onions, pickle, toasted crown, and any additional desired ingredients (such as lettuce or tomato). And presto! The ultimate Mcdonalds style cheeseburger! This recipe can be made very quickly with practice. Additionally, making sauce and patties in advance really speeds up the process. Your thoughts are always welcome and appreciated, enjoy!
Combine minced chiken with curry paste, fish sauce, coconut milk, shredded coconut, lime leave/zest, pepper and beaten egg. Line a baking dish that will fit inside a steamer with banana leaves or aluminum foil. Place layers of green vegetables over the bottom. Cover with chicken mixture. Top with thick coconut cream. Garnish with coriander springs. Steam for 20 to 30 minutes.
Preheat oven to 180C fan forced (200C normal). Toss the carrots in olive oil and season with salt and pepper in a large baking tray and cook in the oven for about 15 minutes or until reasonably tender, tossing now and again. Then toss the carrots with the honey and parsley and cook for another 5 to 10 minutes or until well glazed.
Layer one can of crescent rolls in a 9x13" pan and pinch together the cuts. Layer ham, provolone, drained red pepper, salami, swiss & pepperoni. Mix eggs and parmesan together and pour half the mixture over pepperoni. Layer one can of crescent rolls on top and pinch together the cuts. Pour the remaining egg mixture over the top. Bake for 50 minutes on 350° or until golden brown.
Place 1/3 cup of granola in a parfait glass. Top with half of the yogurt. Repeat layers. Top with remaining granola. Note, mix any of your favorite fruits into the yogurt before assembling or layer fruit in between yogurt and granola layers if so desired.
Soak the cashews and almonds in 4 oz water overnight or for at least four hours. Blend the nuts and liquid in an electric blender until smooth, remove to a bowl and set aside. Rinse the blender container with water before blending the garlic and ginger with two tablespoons water until smooth. Set aside. Using an electric spice or coffee grinder, grind the coriander, cumin and fennel seeds as finely as possible, then set aside. Combine the two dals in a bowl and wash in several changes of water. Drain and place in a large lidded pan with 7 cups water and bring to the boil. With a slotted spoon skim off any scum that rises to the surface, then add the turmeric and stir. Partially cover the pan with its lid, then reduce heat to low. Simmer gently until the dal is tender, then remove from heat and set aside. This should take around 30 to 40 minutes, although if using Australian yellow split peas it may take up to 1 1/4 hours. Heat the oil or ghee in a large, preferably non-stick, lidded pan. When hot add the cinnamon, cardamom pods and cloves. Stir once then add the sliced onion, and saute and stir for 4 - 5 minutes until the onion softens and begins to brown. Add the chopped mint and stir once before adding the aubergine and potato. Stir for 2 minutes. Next add the garlic-ginger paste and cook, stirring, for a minute. Add the cooked dal, coconut milk, 2 cups water, the ground spices and salt, and simmer very gently, partially covered with the lid, for 30 minutes. Finally, stir in the nut paste, tomato, tamarind paste and chillies and simmer gently, uncovered, for 10 minutes. The consistency should be quite thick - add a little water if you feel it is too thick. For a special treat, you can melt extra ghee and pour over the top of the curry before serving.
Preheat oven to 375°F. Dissolve the coffee powder in the boiling water; set aside. Cream the butter and brown sugar together until fluffy with an electric mixer on medium speed. Add the eggs, coffee mixture, and vanilla; blend well. Combine the flour, baking soda, salt, and spices; gradually add to the creamed mixture with the mixer on low speed, beating just until combined. Stir in both chocolate chips. Drop dough by heaping Tbsp 2" apart onto ungreased cookie sheets. Bake for 8-10 minutes or until set. Let cookies stand on the sheets for 1 minute before transfering them to wire racks to cool completely.
In a 4- to 6-quart heavy saucepan boil wine until reduced by about half (about 3 1/4 cups). Trim oxtails and pat dry. Season oxtails with salt and pepper. In a large pot, just large enough to hold oxtails in one layer, heat 1 tablespoon olive oil over moderately high heat and brown half of oxtails on all sides, transferring to a bowl. Brown remaining oxtails in 1 tablespoon olive oil in same manner and transfer to bowl. Add coarsely chopped shallots, garlic, carrots, leeks, onion, and celery to the pot just used to brown the oxtails and cook in 1 tablespoon olive oil over moderately low heat, stirring, until softened. Arrange oxtails over vegetables and add reduced wine, herbs, and enough broth to just cover oxtails. Bring liquid to a boil. Turn to a low heat and braise oxtails, covered, on the stove for 3 hours (you can also do this in the oven), or until meat is very tender. Transfer oxtails with a slotted spoon to a bowl. Pour braising liquid through a fine sieve into a large container and discard solids. Refrigerate overnight. Next day, skim the fat off the liquid. Combine the oxtails with the liquid in a large pot and simmer for another 2 to 3 hours. Serve with mashed potatoes.
In a mixing bowl, cream butter and sugar. beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Divide dough into four portions; shape each into a 10 inch X 21/2 inch log. Place 4 inches apart on greased or foil lined baking sheets. Make a 1/2 inch depression down center of each log. Bake at 350 for 10 minutes. Fill depressions with jam. Bake 10-15 minutes longer or until lightly browned. Cool for 2 minutes. Remove to a cutting board; cut into 3/4 inch slices. Place on wire racks. In a small bowl, combine glaze ingredients until smooth; drizzle over warm cookies. Cool completely.
Saute the onion in butter. Combine the next 6 ingredients. Add the sauteed onion, cover and cook for 15 minutes. Stir in the tomatoes. Grease a 2-quart casserole and arrange alternate layers of vegetables, cottage cheese and farfel, beginning and ending with vegetables. Bake uncovered at 350° for 20 to 30 minutes. This may be put together ahead of time and refrigerated.
Place chicken in a large stock pot. Add enough water to just cover chicken. Simmer covered, until chicken is cooked through. Remove Chicken and debone, discard bones and skin. Chop remaining meat. Add the rest of Soup ingredients, including chopped chicken, to the broth in the stock pot. Simmer uncovered, 2-3 hours, until veggies are tender. For the dumplings, mix together flour baking powder and salt in a large bowl. Add oil and milk, mix until just combined. Drop by heaping tablespoonfuls onto simmering soup. Do not mix. Cook for 10 minutes uncovered, then 10 minutes tightly covered. Serve hot by carefully scooping into bowls keeping dumplings intact.
To make glaze: In a small mixing bowl, add the powdered sugar, butter, and Kahlua. Stir until mixture is smooth; set aside. To make cake:In a large mixing bowl, add the cake mix and pumpkin. Using an electric mixer, beat on low speed until cake mix is moistened. Increase mixer speed to medium; add eggs, one at a time; beat well after each addition. Add in the water and Dream Whip mix; beat 2 minutes. Pour batter into a greased/floured 13x9 inch baking pan. Bake at 350° for45 minutes or until pick comes out clean. Let cool in pan for 10 minutes. Turn cake out onto a serving tray. Let cake cool slightly. Drizzle cake with Kahlua Glaze.
Wash the rice once then drain. Heat butter in a pot, saute slices of 1 onion until transparent, then stir fry the drained rice until lightly brown. Add 6 cups water to the rice and cook over medium heat for 30 minutes, stir occasionally. While waiting for the rice to cook, prepare the chicken. Heat 2 tablespoons oil in a separate pot. Saute garlic until golden brown, add onions and ginger, stir for a minute then add chicken slices and 4 cups water. Let it boil, remove scums as it rises, lower the heat. Add fish sauce, sugar, black pepper, salt and pepper. Simmer for 2 minutes or until the chicken are done. Add the vegetables, cook for 3 minutes. Add the chicken mixture to the cooked rice. Stir to mix well and cook for 2 minutes more. Garnish and serve.
Heat the oven to 350F and then spray a 9x13 inch pan with cooking spray. Set aside. In a large frying pan, brown the ground beef, onion, garlic and salt and pepper. The ground beef should be fully cooked. Drain the grease. Add the soup, tomato sauce, tabasco and seasoning along with 1 tomato soup can full of water (after you have emptied the soup) to the ground beef mixture. Mix well. Add the olives, corn and noodles to the ground beef mixture and stir well to mix. Add the mixture to the 9x13 pan and pack down lightly. Coat the surface of the mixture with the cheese. Cover the pan with aluminum foil. Bake for 1 1/4-1 1/2 hour. If you want a golden cheese crust, take the foil off when the casserole is done and stick it under a broiler til it turns golden. Serve immediately.
Lay each rack out on a heavy duty foil sheet. Mix Rib Rub into a thick paste and use your hands to rub it into the meat. You want to rub a thin layer all over without leaving any gritty deposits. It will stain the meat a rich red color. Work the rub into the meat for at least a minute (I hate doing this but it must be done!). Store extra rub in the refrigerator. Wrap tightly in foil. I lay the racks vertically on long vertical sheets. I fold over the top and bottom, then bring the sides up so they are even and fold over and crease, then roll down until the seam is flush against the meat. Be careful not to allow the bones to puncture the foil (I usually use two sheets to prevent this) all your good juices will leak out! Refrigerate until ready to start cooking (the longer they sit the stronger the flavors will be, however you can cook straight away if desired), you can do this the day before if desired or at home if taking to a picnic or campsite. When ready to start cooking place all foil wrapped racks on a rimmed baking sheet or large roasting pan, the packets will leak and your oven will be a big mess otherwise. You can pile them all on, they don't have to be arranged. Bake at 300°F for 2 1/2 hours, I have cooked as many as 8 racks for that same time without any difference, although if your ribs are very thick you may want to increase the cook time a bit or if you just want to delay you can cook them at 250°F for four hours. At this point, remove a rack and careful unroll the foil to check if they are done, the bones should be loose in the meat (you should be able to remove a bone just by pulling it with your fingers). If they are still tight, put it back in for another half an hour or so, keep checking. Transfer finished racks (carefully!) to the grill. Baste each side of each rack with barbecue sauce (this rub works will with a slightly-sweet mesquite) and finish them over a high flame for about 10 minutes, get a good crust, be careful not to let it stick. If you don't have access to a grill you can use your broiler to crisp them up.
Place the salmon fillet, skin side down, on a rimmed baking sheet(if aluminum, line with plastic wrap) or large flat platter. Combine the sugar, pepper-salt, and black pepper, and sprinkle evenly over the fish. Scatter the ginger julienne and cilantro evenly on top. Cover with plastic wrap. Place another baking sheet over the salmon. weight it down with a 3-5 pound weight. Refrigerate for at least 24 hours, or for better flavor, up to 3 days. Every 8-10 hours, drain off any liquid that collects in the bottom of the pan. To serve, discard the ginger and cilantro. Slice the gravlax very thinly on the diagonal with a long and thin bladed sharp knife.
Mix 1/2 cup sugar, the cornstarch and salt in saucepan; gradually stir in milk. Heat to boiling over medium heat, stirring constantly; boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Stir back into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in butter, vanilla extract and almond extract. Cover and refrigerate at least 3 hours. Split ladyfingers lengthwise into halves. Layer half of the ladyfingers, cut sides up, in 2-quart glass serving bowl. Sprinkle with 1 tablespoon of the sherry. Layer half of the strawberries and half of the cold egg yolks mixture over ladyfingers; repeat. Cover and refrigerate at least 4 hours but no longer than 8 hours. Beat whipping cream and 2 tablespoons sugar in chilled bowl until stiff; spread over dessert. Sprinkle with almonds.
Preheat oven to 350. Heat 1 tsp olive oil in a large skillet over Medium heat. Add garlic and saute 1-2 minutes or until fragrant. Add spinach and cook until wilted, about 3-5 minutes, tossing constantly; remove from heat. In a medium bowl, combine spinach, feta, lemon juice, crushed red pepper, black pepper and oregano; set aside. Dredge each chicken breast into beaten egg, then panko breadcrumbs. Spread one quarter of the spinach/feta mixture over chicken, then carefully roll up and secure with 2 toothpicks. Repeat with remaining chicken breasts. Heat remaining 2 tsp olive oil in a large skillet. Add rolled chicken breasts to skillet and cook about 5-7 minutes or until browned on all sides. Remove from heat and place in a square baking dish, sprayed with nonstick cooking spray. Bake 20-25 minutes or until minimum internal temperature reaches 165. Top with tomatoes and serve. Warm the tomatoes first, if desired.
On a skewer place the following,1 quartered peach, 1 onion quartered, 1 piece of green, or red bell pepper and a shrimp. Now again add piece of bell pepper, onion, shrimp and finish up with a peach quartered. Repeat on each skewer.In a blender, pur'ee the first four ingredients for the marinade. Pour the mixture into a casserole dish and add the remaining ingredients mixing well. Place the skewers in the dish making sure they are very well coated with the marinade. Cover with plastic wrap for at least 2 hours. Cook on grill using medium heat for 5 minutes turning so they are evenly browned.
Scrape out belly of mushroom and slice into strips. Sautee in pan with Italian dressing and Spices until tender.
Combine all ingredients except cabbage in a large crock pot. Cook on low 8-10 hours. Add cabbage and cook one additional hour.
Cut beef tips into bit size pieces. Place in bowl and add 8oz of marinade. Mix well and place in refrigerator for 30 minute to an hour. After beef has marinaded,get a large skillet and add 2tbls of olive oil. Make sure skillet is as hot as possible. Add beef and cook until done. Saute onions and garlic. Then saute bell peppers and zucchini (saute only to the point it is softened but still crisp). Finally saute the mushrooms. Cut and remove seeds from tomatoes. Then dice tomatoes. Mix all ingredients into a large skillet and keep warm. Boil pasta until desired softness. Strain then put in a large bowl and toss with 3 tbls of olive oil. Then mix in the beef and vegetables and toss well,adding last 4oz of marinade as you toss ingredients together.
Season chicken with salt, pepper, and thyme. Heat 2 tbsp butter in skillet until foam subsides. Add chicken and cook over med-high heat for about 3 min, until light golden. Add mushrooms, cook for 2 min, stirring occasionally. Transfer mixture to plate and keep warm. Melt remaining 1 tbsp butter in skillet over med heat. Add shallots and cook 2 minute. Stir in wine and broth, scraping up browned bits from bottom of pan and bring to a boil. Reduce heat and simmer 5 minute Add cream and gently simmer 5 minute. Return chicken/mushroom mixture to skillet, stir in parsley, and heat through. Serve immediately.
Whisk together the marinade ingredients in a small bowl or 1 pint liquid measuring cup. On a cutting board cut the chicken breasts length wise in half, if the they are relatively large, & trim off all the excess fat. In a container (e.g. Tupperware, glassware) that can be sealed with a lid & has sufficient capacity, place some of the chicken in a layer at the bottom & pour some of marinade evenly over the layer. Repeat with the rest of the chicken & marinade. *A large & sturdy Ziploc bag can be used for this step as well. Seal the container (or plastic bag) & shake until all of the chicken is completely coated in marinade. Let marinate in the refrigerator overnight or freeze for up to 2 weeks*. *If freezing thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time before continuing on to the next step. Bake in a 375 degrees F preheated oven for 15 to 20 minutes, or until cooked through. You can also cook the chicken on a hot grill for about 4 minutes per side, or until cooked through.
Combine all rice ingredients in a pot, bring to boil, reduce heat, simmer, covered 40 to 45 minutes or until all liquid is absorbed. Set aside. In a large non stick frypan, heat olive oil; add mushrooms, celery, onions, garlic, water chestnuts,celery salt and lemon grass/chili blend, saute until onions are soft, about 8 to 10 minutes. Add rice and roasted red peppers, if using; mix and stir fry for 5 minutes or until heated through. May be used as a stuffing for poultry and salmon or eat it as a side dish pilaf. Any spices you like can be added or subbed in this pilaf, very versitile, I often add poultry dressing if its for a chicken. Change the spices and veggies to suit what ever you are stuffing. Please add to ingredients list "1 can (8 oz) sliced water chestnuts"
Preheat the oven to 450 degrees F. Arrange the sliced baguette bread on a baking sheet. Brush with some of the olive oil. Sprinkle with salt. Bake until the bread is pale golden and crisp, about 5 minutes. Remove from the oven. Top each slice of bread with a slice of tomato and sprinkle with salt and pepper. Top each slice of tomato with a slice of mozzarella and sprinkle with salt. Return the baking sheet to the oven until the cheese and tomato are warmed, about 5 minutes. Arrange the toasts on a serving platter. Top each toast with a basil leaf. Sprinkle with salt and pepper, and serve.
Place the mustard in a mixing bowl or the bowl of an electric mixer. Add the mayo and beat for 1 minute Add the Worcestershire sauce, steak sauce, cream, milk and a pinch of salt. Beat until the mixture is well-blended and creamy. If you'd like a little more mustard flavor, whisk in about 1/2 tsp more dry mustard until well-blended. Chill the sauce, covered, until ready to serve.