HumbleIntelligence/food-ner-1-Million huggingface dataset:
On med heat, brown sausage, add next 4 ingredients, drain. Add cream cheese, green onion and parsley. Cook and stir on low until cheese is melted. Set aside. Unroll dough on greased baking sheet, press to close seams. Roll into 12x10 rectangle. Spoon meat mixture to within 3 inches of long sides, and 1 inch of ends. On the long sides, cut 1 inch wide strips 3 inches into center. Starting at one end, braid the strips at an angle. Brush with egg. Bake at 350* for 25 minutes, or until golden.
Combine chicken, onion, crumbs, worcestershire, hot pepper sauce, salt and egg white in bowl. Form 4 patties, 1" each. Coat large nonstick skillet with nonstick cooking spray. Place over medium heat. Add patties; cook, covered, until browned, 5 minutes. Turn; cook, covered, until no longer pink in center, about 5 minutes. Spread each bun half with 1 tb sauce. Use 1 lettuce leaf and top with burger. Creamy Horseradish Sauce: Combine sour cream, horseradish, vinegar and pepper in small bowl. Refrigerate, covered, for up to 3 days.
Set oven to 350 degrees. Prepare foil-lined 10 x 15-inch baking sheet, then place a rack in the pan. In a large bowl using clean hands mix together all the meatloaf ingredients. Shape into two 9x5-inch loaves and place onto the rack in the baking sheet, or just cook one and freeze the other for another meal. Pour about 1 cup chili sauce onto each top of loaf, then place 2-3 bacon slices over the top lengthwise. Bake for about 40-45 minutes.
Heat sauce ingredients in pot on stove or bowl in microwave until bubbling. Add chunks of cooked meat of choice (fried duck or sausage is wonderful). Simmer for a few minutes, then keep hot into a chafing dish, or reheat as needed. Serve with picks for an appetizer.
In a saucepan combine boiling water, salt, and rice; bring to a boil, cover, simmer until the water is absorbed, about 14 minutes. Turn off the heat and let stand. In a large skillet, melt the butter, add the onion, and saute until light golden. Combine with the rice and season with salt and pepper; let cool. Turn the cabbage upside down and cut out the core; place in a deep kettle and pour boiling water into the hollow until the cabbage is covered. Let stand until the leaves are pliable. Drain and carefully pick off the leaves. Reserve 2 large whole leaves. Cut the hard center rib from each of the remaining leaves. The leaves are now halved. Oil a large skillet or casserole. Place a spoonful of rice filling on each leaf half. Tuck in the ends ad roll up tight. Place any extra leaves (except the large reserved leaves) in the bottom of the casserole. Arrange the stuffed leaves in layers and lightly salt each layer. Combine the tomato juice with the melted butter, salt, and pepper and pour over the cabbage rolls. The liquid should barely show between the rolls. Place the large reserved leaves over the top, then cover tight. Bake in a preheated 350°F oven for 1 1/2 to 2 hours, or until both cabbage and filling have cooked. Serve hot with sour cream or at room temperature, if desired. Makes about 30 rolls, and serves 10 to 14. Take-It-Along Cookbook.
Thoroughly wash the outside of the pumpkin. Remove the stem and fibrous material around the stem and the bottom of the pumpkin. Cube the pumpkin into large pieces. Place in a large pot with just enough water to steam the pumpkin. Boil for about 30 minutes or until both the pumpkin and the pumpkin skin are tender. Blend the steamed pumpkin, with the skin, in a blender set on puree until smooth. You can freeze for months or store in a refrigerator a couple of days prior to use in any recipe calling for pumpkin puree. Servings and yield depend on the size of the pumpkin and what recipes the puree is used inches.
Pre-heat oven to 200 celcius. Fry onion and chicken in oil for 3-4 minutes. Add the pepper and broccoli and cook for 2-3 minutes. Add the dry soup mix, mustard and water to the pan and bring to the boil, stirring until thickened. Place cooked tagliatelle into a suitable heatproof dish and pour the sauce over the top. Sprinkle with cheese and bake for 20 minutes.
Cut 8 rings each from red and green bell peppers; set aside. Finely chop remaining bell peppers. Combine chopped bell peppers, chopped jalapeno, cream cheese and pineapple in medium bowl; mix well. Spread 1 side of each bread slice with 2 tablespoons pineapple spread. Layer 1 bread slice, spread-side up, with 1 slice cheese, 1 lettuce leaf, 1/8 ham, 1 red pepper ring, 1 green pepper ring and 1 bread slice, spread-side down.
Sift the flour and salt into a medium bowl. Make a well in the center. Add eggs into well and whisk together. Slowly add water and milk to pancakes while whisking to get out the lumps. (Should look like cream). Melt the butter in a skillet, add 2 tbsp to the batter and safe the rest for coating pan between pancakes. Heat pan to high, then reduce heat to medium. Ladle about 1/4 cup batter into skillet, swirling the skillet to coat evenly. Only put in enough to get an opaque coating. Cook until the edges look dry and start to crinkle (usually less than a minute). Flip and cook a few more seconds. Transfer to a plate to be the "rolling plate.". Spread a thin layer of pizza sauce to within 1/4-1/2 inch of the edge. Sprinkle a thin layer of Italian blend shredded cheese. Add in desired toppings, such as diced pepperoni. Roll and place in oven on "warm" or lowest setting while the rest of the pancakes cook. Doing this also allows the sauce to warm up and the cheese to melt.
Heat olive oil in frying pan. Saute onion for 2 minutes. Add garlic and cook 1 minute. Add eggplant and capsicum and cook 5 minutes. Add zucchini, tomatoes, vinegar and stock. Season, reduce heat to slow simmer and cover. Cook 15-20 minutes. Just before serving stir through mustard (as much as you like) and chopped parsley and additional seasoning if desired.
Heat oil in a large Dutch oven or medium soup pot over medium heat. Add the onion and garlic and sweat them for 3 minutes. Add the fennel and sweat 5 minutes, until it begins to get tender. Add the potatoes, wine and Pernod and simmer to reduce the liquid until it is nearly gone. Season with salt and pepper. Add the vegetable stock, bring to a boil, and then reduce heat and simmer for 40 minutes. Meanwhile, put the cream in a small heavy-bottomed saucepot over medium heat. Simmer to reduce until it has thickened and has rich nutty flavor. Set aside. While the soup simmers, prepare the Blood Orange Reduction. Whisk together the blood orange juice, lemon juice and honey in small non-reactive saucepot. Simmer over medium heat to reduce to a syrup, about 15 minutes. Remove from heat and set aside. Transfer soup in batches to a blender and process until smooth (or use a stick blender in the pot). Pass each batch through a mesh sieve, pushing it through with a rubber spatula. Discard solids. Return the soup to the saucepot over medium heat. Whisk in the reduced cream and adjust seasoning to taste. Keep the soup warm while preparing the lobster. Bring a medium saucepot of salted water to a boil. Add the lobster tail and boil for 2 minutes, just enough to be able to remove the meat from shell, not to cook through. Put the tail in an ice bath to stop cooking. Remove the meat from the shell and cut the tail in half, rinsing if necessary. Slice the lobster into bite size pieces. Melt the butter in the saucepot. Whisk in the lemon juice, salt and pepper. Add the lobster pieces and poach over low heat until just cooked through, about 2 minutes. Ladle hot soup into bowls. Add poached lobster pieces to each serving. Drizzle the soup with blood orange reduction and garnish with orange segments and fennel fronds.
In a medium skillet brown ground beef. Stir in onion soup mix, water, rice, tomatoes and peas. Simmer about 30 minutes, stir in cheese cubes and continue simmering until they are soft and partially melted.
Heat cream cheese, milk (or milk and cream), and garlic together in a small saucepan. Bring just barely to boiling. Reduce heat and simmer, stirring frequently, until cream cheese is fully melted into the milk. Stir in the pesto and reheat to just barely boiling again. Stir in Parmesan and simmer a few moments until the sauce begins to thicken. Remove from heat and serve over any pasta. Note on Pesto: Best made with a pure basil pesto rather than a basil-and-spinach pesto. Homemade or commercial is fine. Note on Parmesan: I freeze my homemade pesto without the cheese so I use the full 3/4 cup. If your pesto has a generous amount of cheese you will not need as much. Not that plenty of Parmesan is a bad thing. :D. If you toss this together with pasta, chunks of cooked chicken, and broccoli florets then spread it in a baking pan with plenty of shredded Mozzarella on top you get a terrific casserole.
In a large nonstick skillet cook stir meat in hot oil for 2-3 minutes or until meat is of desired doneness. Remove meat from skillet, reserve drippings. Keep meat warm. In the same skillet cook mushrooms, onion, and garlic until tender. Stir in flour, salt, and pepper. Add beef broth and wine or sherry. Cook and stir until thickened and bubbly. Stir in sugar snap peas; cook and stir for 2-3 minutes more or until peas are tender. Stir in meat and tomatoes; heat through. If desired, serve over noodles or pasta. Total time 30 start to finish. Can be made ahead, just reheat while pasta is cooking and add snap peas right before serving. Can be served alone or paired with a crusty bread and salad.
Cut out the tough, triangular inner core of each leaf of swiss chard and cut into 1/4- to 1/2-inch slices. Rinse the leaves and stems separately and reserve. In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the garlic and cook until it turns golden brown; don't let the garlic get too brown or it will be bitter. Remove the garlic and set aside. Reserve the oil in the skillet. Add the remaining 1 tablespoon olive oil to the skillet and the onions. Saute over medium heat until tender, about 5 minutes. Add the chopped stems from the swiss chard and continue to cook over medium heat, stirring frequently, until the stems are very tender, 15 to 20 minutes. Add the swiss chard leaves, season with salt and pepper and cover. Cook 10 minutes, stirring often; you may need to add 1/2 cup chicken stock or water to keep the leaves moist. Transfer to a serving bowl and top with the crispy garlic.
Combine hummus, spices and juice in a bowl and mix well. Lay out lavash breads and spread an equal amount of hummus mixture over each. Sprinkle with combined fresh cilantro and green onions. Arrange shaved chicken evenly over the top and then sprinkle evenly with the cheese. Roll up lavash, from short side, Swiss roll style to enclose the filling. Wrap rolls in cling wrap and refrigerate for at least an hour or until ready to serve. Just before serving, remove cling wrap and slice rolls crossways into 2cm slices. Arrange decoratively on a platter and serve.
Preheat oven to 350*. Mix all ingredients in a bowl. Spray a 9 inch pie pan with 'Pam'. Pour ingredients into pie pan. Bake 55 minutes or until a knife or toothpick comes out clean.
Salt and pepper rabbit. Place in crockpot. Add water and garlic. Cook on low about 6 hours. Remove rabbit, cool slightly, remove meat from bones. Serve plain or with gravy, BBQ sauce, taco or fajita seasoning, etc.
Cook broccoli according to directions and drain. Mix cheese, mayo, egg, onion and soup until blended. Place half of the soup mixture in the bottom of a 9x13 pan either buttered or sprayed with a nonstick cooking spray. Layer cooked broccoli on top, then add remaining soup mixture on top of the broccoli layer. Crush the crackers in a zip top bag, melt butter and toss them together to coat. Sprinkle/spread cracker layer over the top. Bake at 350 degrees for 30 minute.
Heat oven to 350 degrees. Melt 2 T Butter Flavor Crisco in large skillet on medium heat. Add 4 chops. Brown both sides. Repeat with remaining chops. Remove from skillet. Set aside. Add remaining 2 T Butter Flavor Crisco, onion, celery, green pepper and garlic to skillet. Cook and stir until tender. Remove from heat. Combine cornbread, egg and half of onion mixture in medium bowl. Set aside. Add tomatoes, tomato sauce, brown sugar, chili powder, salt, pepper, cayenne and bay leaf to remaining mixture in skillet. Simmer about 10 minutes. Remove from heat. Remove bay leaf. Place 4 pork chops in 3 qt casserole. Spread cornbread mixture over chops. Arrange remaining chops on top. Pour sauce over chops. Cover. Bake at 350 degrees for 45 to 55 minutes, or until chops are tender.
In a large skillet, brown beef, breaking it up into pea sized pieces as it cooks. When beef is about half cooked, add chopped onions and continue cooking until onions are translucent and tender. Add each of the 3 tablespoons of flour and stir to cook in completely. Add the diced tomatoes, juice and mace, reduce heat and simmer for 20 minutes. Serve over white toast slices.
Cook sausage in a big skillet over high heat, breaking up any large pieces, until it is no longer pink. Transfer sausage to the insert of a 5-7 quart slow cooker. Remove all but 2 tablespoons of fat from the skillet and add the olive oil. Add in the prosciutto and saute for 2 minutes, until it begins to get crisp. Add in onions, carrots, celery, rosemary, and saute until the onions begin to soften, about 5 minutes. Deglaze the pan with the wine and boil until the wine is reduced by half, about 3 minutes. Add in the tomatoes and cook for 2 minutes. Transfer the contents of the skillet to the slow-cooker insert; stir in the potatoes, beans, zucchini, lentils, escarole, cheese rind, and broth. Cover and cook on LOW for 8-10 hours, until the soup is thickened and the lentils are softened.
Preheat oven to 375 degrees. Mix together oat bran, ground flaxseed, and milk, and let stand for 10 minutes. Grease muffin cups or use paper muffin liners. In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups. Filled 3/4s to almost full makes 14 for me. Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.
In a 3/4 cup saucepan, melt butter over medium heat. Add onion, cooking and stirring for approximately 2 minutes. Whisk in soup, milk, hot sauce and 1/2 cheddar cheese. Stir just until cheese melts. Stir in macaroni, and pour into a lightly greased 9-inch square baking dish. Top with remaining cheese, and bake@ 375°F. for 30-45 minutes, or until golden and bubbly.
Wash the beets and trim off the tips and tops. Place beets in a large pot of water. Bring to a boil and cook till tender, approximately 20-45 minutes (time will differ depending on the size of the beets). Remove from water when cooled and remove skin which will come off easily just by rubbing. Slice and serve warm or at room temperature.
Melt butter in heavy large skillet over medium-high heat. Add chayote, 1 tablespoon parsley, and garlic. Saute until chayote is crisp-tender, about 3 minutes. Stir in green onions. Transfer to bowl; sprinkle with 1 tablespoon parsley.
Preheat oven to 350°F. Prepare 8" or 9" square pan with Pan Release or non-stick spray. Line bottom of pan with parchment if you will wish to turn out cake onto a serving plate. Sift together all dry ingredients; set aside. Combine hot water, molasses, fresh ginger, and vanilla, in 2 cup measuring pitcher; set aside. Cream butter and sugar in large mixer bowl. Add egg, beat well. Alternately add dry ingredients and molasses mixture to creamed mixture; stir until smooth. Pour batter into prepared pan. Bake at 350°F. for 45 to 50 minutes, until the center tests clean with a toothpick and springs back to a light touch, and the cake is just starting to pull away from the edges of the pan. Cool 5 minutes before removing from pan. Cool before serving; serve with lemon sauce or lemon curd. LEMON SAUCE: Cream sugar and butter together in top of a double boiler. Stir in egg. Place over simmering water. Whisk until smooth and glossy. Remove from heat; whisk in lemon rind and juice. Serve warm over Gingerbread.
Roughly peel all the apples and core them. Slice the apples about 1 cm thick. Add the apples to a saucepan with 1/4 cup water. Add the cloves and the cinnamon stick. Cover and let it simmer on a low flame for 15-20 minutes. Add a bit more water if it starts drying out. Conversely, cook them uncovered if there's too much water. What you're looking for at the end are well softened apples with very little liquid. Once the apples are cooked, remove the cinnamon stick and cloves. Either puree the apples in a food processor or mash them with a potato masher. I used the food processor. This apple sauce can be used in various low calorie baking recipes :).
Butterfly chicken breasts; cut in half. Pound 1/4 inch thick. Season with salt and pepper. In 3qt saute pan over medium heat, warm 1 cup oil to 350 degrees. Brush rolls on both sides with oil. Preheat panini press to medium. Pout flour and eggs in separate breading trays. In another tray, combine crumbs and Parmigiano-Reggiano. Dredge chicken in flour; shake off excess. Dip into egg; let excess drip off. Place chicken in crumb mixture; press to adhere. Fry chicken, 2 pieces at a time in saute pan, turning once, 3 minutes total. Drain on paper towels. Place 1 piece of chicken on bottom of each roll; top with 1/3 cup mozzarella, 1 Tbsp basil and 1/4 cup tomato sauce. Cover with top halves of rolls. Cook sandwiches 2 at a time on panini press until cheese melts, 3-4 minutes.
1. Combine the carrots, edamame and raisins in a medium sized bowl. 2. Combine ingredients for the dressing and let sit until the sugar dissolves. 3. Add the dressing to the carrot mixture. 4. Let sit for 30 minutes in the refridgerator before serving to allow the flavors to mingle. Serve chilled.
Brown meat (if you're using beef, you need to drain it and put it back in the pan). Add Taco seasoning, all vegtables and mix well. Stir in tomato sauce mix well. cook for 25 mins on med - low heat. Then serve.
Combine the first 3 ingredients in a bowl. Process peach mixture, in batches, in a food processor until smooth, stopping to scrape down sides; set aside. Whisk together yolks and milk in a heavy saucepan over medium heat; cook, stirring constantly, 20 minutes or until mixture thickens and coats a spoon; do not boil. Remove from heat; whisk in peach mixture, half-and-half, lemon juice, and ground cinnamon. Cover and chill 4 hours. Pour mixture into freezer container of a 6-quart electric ice cream maker. Freeze according to manufacturer's instructions. Can eat immediately (soft serve) or transfer to freezer container and freeze until desired firmness.
Preheat the oven to 325 degrees F. Lightly grease a 9-inch square baking pan with butter or vegetable oil, or line the bottom with parchment paper. Make the filling: Place the cream cheese, sugar, and sour cream in a medium-size bowl and beat on medium-high speed until blended, 30 seconds. Scrape the bowl with a rubber spatula. Add the egg yolks and mix until blended, 20 seconds, set aside. Prepare the brownie batter: Melt the chocolate and butter together inches. the top of a double boiler placed over simmering water. Remove the chocolate mixture from the heat and let it cool for 5 minutes. Place the sugar in a medium-size bowl, and pour in the chocolate mixture. Using an electric mixer on medium speed, mix until blended, about 25 seconds,scrape the bowl. With the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds. Then scrape the bowl and blend until velvety, about 15 seconds. Add the flour on low speed and mix for 20 seconds. Finish the mixing with a rubber spatula, being certain to incorporate any flour at the bottom of the bowl. Pour half of the batter into the prepared pan, and spread it evenly. Using a rubber spatula, scoop the cream cheese mixture onto the brownie batter and gently spread it evenly over the surface. Distribute the cherries over the filling, and use your fingers to press them down gently into the cream cheese. Drop the rest of the batter over the filling by large spoonfuls. Then, using a spatula, spread it as gently as possible over the surface (do not worry if the cream cheese shows in places). Bake the brownies on the center rack of the oven until a tester inserted in the center comes out clean or with moist crumbs, about 50 minutes. Allow the brownies to cool for 30 minutes in the pan. Then cut them into 2 1/4-inch squares with a sharp thin knife. Refrigerate the bars in the pan, covered with plastic wrap, for up to 2 days. After that, layer them in an airtight plastic container, with plastic wrap, parchment, or waxed paper between the layers, and store for another 2 days in the refrigerator or in the freezer for up to 2 weeks. They are delicious either cold or at room temperature.
Lightly scrub potatoes. Cut bacon into a small dice and brown in skillet on medium-low heat. Do not cook to a full crisp. While bacon is cooking, slice potatoes into small rounds about 1/4 inch think. When bacon is done remove with slotted spoon. Drain skillet of all but 1 tsp bacon fat. Add oil and increase heat to medium-high. Add potatoes and toss to coat. Saute while tossing occasionally until potatoes are slightly cooked. Approximately 5 minutes. Add fresh beans and toss lightly. Cover and reduce heat to medium-low. Cook for 4 minutes more. Uncover, add balsamic vinegar & reserved bacon. Toss and serve immediately.
First make the house dressing, by combining all ingredients in a blender except for the olive oil. With the motor running, very slowly drizzle in the olive oil and mix until it is fully combined. Under a broiler or on a griddle, lightly toast the inside of the baguette. Combine the mayonnaise and pesto. Spread the pesto mayonnaise all over the inside of both halves of the baguette. Lay the bacon along the length of the bottom half of the bread. Lay the tomato slices on top of the bacon and drizzle with the house dressing. Fill the remaining cavity with the lettuce leaves. Close the sandwich tightly. Cut on the diagonal with a sharp serrated knife into 2 to 4 pieces. You may need toothpicks to keep the sandwiches together.
Melt 2 oz of butter in a saucepan. Add chopped onion and celery, cook until just translucent. Add rice, cook a few minutes more, stirring to coat the rice with butter. Add wine, 1 cup of boiling water and crumbled stock cubes. Bring to a boil, add peas. Reduce heat, simmer uncovered until the water has evaporated. Add another cup of boiling water, cook until evaporated. Add the final cup of boiling water. Keep cooking until the water is almost absorbed. Overall cooking time is about 20 minutes. Stir in the Parmesan cheese and 1 oz butter. Add salt& pepper to taste.
All ingredients should be at room temperature before starting. Add all ingredients in the order suggested by your bread machine cycle and process on the basic bread cycle according to the manufacturer's directions. Let loaf cool for 15 minutes before slicing. I made mine with the Dough Cycle. After the kneading starts, check the consistensy of you dough; add the extra buttermilk if neede. Split in 2 and shape into 2 loaves. Place in 2-8'' loaf pans. Set to rise in a warm place for 45 minutes. Slash the top. Bake in a 350 oven for 30- 35 minutes or until fully baked. Tip: For an instant proofer, heat 1 cup water in microwave for 1 minute. Place in corner.Set bread pans and let rise inside the microwave.Your bread will be so light and beautiful.I got this hint here in Zaar.