HumbleIntelligence/food-ner-1-Million huggingface dataset:
Defrost and drain spinach. Peel and boil potatoes, drain and mash. Add spinach, lightly beaten egg whites and sifted flour to potato. Mix well and allow mixture to become cold. With floured hands take tablespoons of mixture and roll into balls. Drop a quarter of the balls into large pan of simmering water. When they rise to the top of the water simmer for 3 minutes. Remove from the water with a slotted spoon. Place on kitchen paper. Repeat with remaining spinach balls in batches. Serve with a vegetarian spaghetti sauce.
Inside: Arrange the cheese, saucisson, tomatoes, radishes, fruit and accompaniments on plates, wooden boards or platters; or, arrange them in picnic or sandwich boxes in a wicker hamper! Cut the bread and set out the butter. Have plates, napkins and cutlery at the ready. Serve with a bottle of dry southern French rose or a glass of sparkling Normandy cider. Outside: Pack up the Camembert, saucisson, radishes, tomatoes, cherries and wine in a cool bag. Put the baguette in a separate bag. Don't forget plates, glasses, napkins a couple of sharp knives and a corkscrew. Find a good picnic spot. Slice the sausage and cut the Camembert into wedges. Tear off a hunk of baguette and eat with the cheese, fruit, vegetables and all the other accompaniments!
Preheat oven to 350°F. Saute onion and garlic in the olive oil until softened. Add shrimp and cook until they just turn pink. Do not cook through. Remove from heat and add dill, cilantro, crushed red pepper flakes, pepper, salt, and orzo. Mix well and adjust seasoning. Place a blanched cabbage leaf on a work surface, concave-side up. Place 2 tb of the orzo mixture in the hollow of this leaf. Fold sides of the leaf over the filling and starting with the stem end roll the leaf up around the filling. Place the wrapped cabbage leaf seam-side down in a casserole. Wrap remaining leaves the same way. Pour the wine, lemon juice and stock over the top, cover and bake for an hour. Remove cabbage bundles to a warm serving platter. If a sauce is desired, reduce the liquid in the pan until slightly thickened. Swirl in the butter and serve over the cabbage rolls. Bon appetit!
Saute the chopped onion and crushed garlic in olive oil in a large pan. Add all ingredients except the wine & chicken livers. Add Chicken livers and fry over medium heat until browned. Add the white wine and simmer on gentle heat until done. Serve with rice or bread.
Preheat oven to 350 degrees F. Peel, core and slice the apples into 1/4-inch-thick pieces. Place them in a bowl with the remainder of the filling ingredients and stir vigorously to combine. In the process, the apple pieces will break into smaller bits; this is fine. Spoon the apple mixture into a lightly greased 9x9 cake pan, or a ceramic pan of similar capacity and surface area. TOPPING: In a medium bowl, stir together the flour, oats, salt, brown sugar, cinnamon and baking powder. Add the butter, cutting it in as you would when making piecrust. Mix until crumbly; if you work it too much the mixture will clump together, so use a light touch but be thorough. Sprinkle topping over the filling. Bake the crumble for 1-1/2 hours or until it's hot and bubbly and a deep, golden brown. Remove it from the oven and let it cool to lukewarm before serving.
Mix oil, egg, and milk together, stirring well. Mix flour, 1/2 cup sugar,1/4 cup splenda, salt, and baking powder together in a bowl. In a third bowl use a fork to cut together the 1/4 cup sugar, 1/4 cup Splenda, 1/4 cup butter, and the cinnamon. Make a well in flour, sugar, splenda, salt and baking powder mix and pour in the oil, egg and milk. Stir till lumps are gone; fold in blueberries (I used 2 cups). Spread in oiled 8x8 cake pan or in cupcake papers. Sprinkle the third mix over all. Bake at 400 degrees for 20-25 minutes for cake, or 15-20 minutes for cupcakes,. You can also use parchment to line the pan.
Stir all ingredients together in a microwaveable bowl for 6 minutes until Velveeta is melted; stirring every 2 minutes. Serve with chips, crackers or veggies.
In a large pot bring water to boil. While water is heating up, remove baby back racks from plastic. Turn the racks over and remove the membrane from the back. (It is a thin piece of membrane that covers the back of the ribs which can be removed by getting a knife in under it at one of the ends, and then grabbing it with your hand and pulling it all the way down the rack and off.). If you can't get the membrane off, it is edible. (LOL! I cooked the ribs with it on for years as I didn't know any better!). Now, cut the ribs apart. Places ribs in boiling water and bring back to a boil. Reduce to simmer for 1-hour. Remove throughly cooked ribs from pot and turn off stove. Place in a bowl and cover with BBQ sauce. Refrigerate for 2 hours. Heat up grill to high (gas) and then lower heat to medium. Place ribs on grill and coat each rib with BBQ sauce. (I use the sauce from the bottom of the bowl). Grill them for 15 minutes per side or until hot. Enjoy! Yum! Alternative: Can be broiled in oven instead of grilled for winter months.
Place chicken in crock pot. Combine beans, red peppers, tomatoes, onion, salt and peppr. Pour over chicken. Cover and cook on High 2 to 3 hours or until chicken is no longer pink. Serve over rice.
Start by prepping all your veggies while your skillet comes to temperature on low, with a drop of oil or butter just enough to coat the pan. Add the chicken and keep turning over. If your chicken browns your pan is too hot. Bring to temperature and add your chopped garlic when most of the raw pink is no longer visible. Simmer together until the pink is completely gone. Use 1 tbs of curry and sprinkle in over the chicken with your other spices, minus sugar. Add the other tbs to the cauliflower which is still off to the side. Add your coconut milk, sugar, and and other veggies minus the cauliflower and pineapple. Bring to a simmer. Now you can add the cauliflower and pineapple. Simmer covered until the cauliflower breaks down and looks almost like rice; this will take 20-30 minutes. Stir occasionally.
preheat oven to 350. mix lamb with minced onion, garlic,seasoning and olive oil. spread mixture evenly in a large baking pan. scatter veggies in layers on top of meat, add consomme and seasonings drizzle with olive oil. sprinkle with cheese. cover tightly with heavy foil. bake 45-55 minutes depending on oven, we like our lamb a little pink so I take out at 45.
Combine the first 6 ingredients in a medium saucepan over medium high heat, stirring with a whisk. Cook for 8 minutes or until thick and bubbly, stirring constantly. Remove pan from heat. Add vanilla extract, and cocoa, stirring until smooth. Transfer the mixture to a bowl, and place the bowl in an ice-filled bowl. Cover surface of pudding directly with plastic wrap, and cool completely. Spoon chocolate mixture evenly into 6 (4 ounce) icepop molds. Top with lids, and insert craft sticks. Freeze 4 hours or until thoroughly frozen.
Preheat griddle to medium or just a little hotter, depending on your griddle. Whisk together dry ingredients. Place milk, egg, vanilla and honey in blender and process. Add dry ingredients to blender and process. Spray griddle with cooking spray and pour batter onto griddle to make pancakes. Sprinkle each pancake with 1 T pecans. When first side done, flip and cook second side 'til done. Serve with fresh fruit or syrup. LEFTOVERS TIP: Either store leftover batter in fridge tightly covered for a day or two or put leftover pancakes in freezer with saran wrap or wax paper between each one. Then pop into the toaster for a quick weekday breakfast.
Heat oil in wok. Stir-fry onions, peppers, and white part of bok-choy until crisp tender. Remove and keep warm. Add oil to wok if needed and stir-fry chicken, garlic, and pepper flakes until chicken is done. Add sauces in order, stirring between each addition to coat. Add cooked vegetables back and stir to coat. Add green part of bok choy and basil, stirring just unti hot-crisp, and beginning to wilt. Serve immediately.
Pour the tea into a hurricane glass over ice. Add the Malibu mango rum, stir and serve.
Cream powdered sugar, butter and extract till fluffed. Mix in salt, flour, pecans, toffee. Make 1 inch balls shaped into crescents. Place 1 inch apart on ungreased cookie sheet. Bake at 325° for 15 to 20 minutes or until bottom of cookie is light brown. Cool completely. DIPPING: Microwave chocolate chips and shortening, about 1 minute. Stir until smooth texture. Dip half of cookie in the chocolate. Place on waxed paper until set.
Dip eggplant in flour, then egg and then in bread crumbs. Heat 1/4 inch oil in skillet and cook eggplant in batches, until golden brown on both sides. Place cooked eggplants on paper towels to drain and season with salt and pepper. In bottom of baking dish alternate layers of tomatoes and eggplant, salt and pepper, grated Parmesan cheese and Mozzarella slices, ending with Mozzarella on top. Bake in pre heated oven 350F degrees uncovered, for 60 minute.
Rinse and prepare quinoa per package directions. While the quinoa cooks, prepare the other ingredients. In a large bowl, whisk together juice of 1 lemon, 1/4 cup olive oil, 1/4 cup red wine vinegar, 1/2 tsp salt, and 1/4 cup black pepper. Chop cucumber, red bell pepper, and red onion. Half or quarter cherry tomatoes. Add to bowl. Next, add 2 cans drained garbanzo beans, and 1 can drained olives (if using). Crumble feta cheese over the top, and add chopped parsley. Gently combine. Once quinoa has cooked and cooled, add to the bowl and combine. If mixture seems dry, you can always add more red wine vinegar or lemon juice. Works well as a main dish over baby spinach, or as a side dish for grilled chicken or fish.
Preheat oven to 375. Stir together the first 4 ingredients in a medium bowl until blended; stir in cheese. Melt butter in a 9 inch skillet over medium heat; add eggs and cook without stirring until eggs begin to set on bottom. Draw spatula across bottom of skillet to form large curds. Continue cooking until eggs are slightly thickened but still moist. (Do NOT stir constantly). Remove from heat and let cool. Flatten each bisquit into about a 5 inch circle. Spread cream cheese mixture evenly over the tops of dough circles, leaving a 1/2 inch border around the edges. Top evenly with eggs and bacon. Fold dough circles in half over mixture, pinching edges to seal. Place 2 inches apart in a 15 x 10 jelly roll pan coated with pam. Brush top of doughs evenly with egg white. Press sealed edges with the tines of a fork. Sprinkle with sesame seeds. Bake at 375 14-16 minutes until golden brown. Remove empanadas with a spatula onto a wire rack. Serve Warm. Leftovers store in a ziplock bag after completely cooled, then place in the refridgerator. To reheat wrap in paper towel and microwave at 50% power for 1-2 minutes. *These are good for OAMC*.
Combine all ingredients, except kielbasa in Dutch Oven. Toss mixture until well mixed. Add kielbasa and mix until kielbasa is spread evenly throughout ingredients. Cover and cook over medium heat for 15 to 20 minutes, stirring occasionally.
Heat 3 tbsp oil in a pan, add the garlic and cook for a minute. Add the chilli and tomatoes and simmer for 25 minutes until thickened. Season and stir in the oregano. Heat the oven to 200C/fan 180C/gas 6. Put the feta in an ovenproof dish, cover with sauce and bake for 20 minutes before serving.
Dice bacon and fry until crisp. Add sliced onions and fry until a light brown. Add green beans and brown slightly. Add tomatoes, salt, pepper and water. Lower heat and cook until beans are tender.
Pass the raspberries through a food mill fitted with a fine disk, or puree the raspberries in a food processor and press through a sieve to remove the seeds. Heat the sugar and the water to gether until the sugar is dissolved. Stir it into the raspberry puree and add the lemon juice and the kirsch or framboise, if desired. Taste and if necessary adjust with additional sugar, lemon juice or kirsch or framboise.
In a mixing bowl, blend together flour, baking powder, sugar and salt. In another bowl combine milk, egg beaters and corn oil. Add to dry ingredients. Beat with rotary beater just until mixture is well blended and only a few small lumps remain. For each pancake pour 1/4 cup of batter onto a hot griddle. If you don't have a non stick griddle you should lightly oil it first. Bake until pancakes are bubbly and edges look dry Turn and bake until browned on underside. Serve with your favorite low fat topping.
Wash and dry apples; remove stems. Insert skewer in stem end of each apple. Mix sugar, syrup and water in a saucepan; bring to a boil, stirring until sugar has dissolved. Then cook (285F on candy thermometer), without stirring, until a small amount of mixture separates in threads that are hard but not brittle when dropped in very cold water. Remove from heat and add flavouring and colouring, stirring only enough to mix. Hold each apple by skewer end and quickly swirl in syrup, tilting pan to cover apple completely. Remove from syrup, allow excess to drop off, then swirl to spread syrup smoothly over apple. Put on lightly buttered baking sheet to cool.
Use a trivet under the pot. Stew the apples gently in 10 fl.oz. water until applesauce consistency (I mash with potato masher). Add 12 oz. by weight of sugar for each pint (20 fl.oz.) of apple sauce and bring to the boil. Simmer lightly. Add the lemon juice and rind. Weigh,rough chop the ginger and add to apples. Bring back to boiling point (caution this scorches easily). Test for set. This is quick because of the natural pectin. Bottle in sterilised jars.
Preheat oven to 325°F Lightly grease a 12 x 8-inch baking pan; set aside. Cook pasta according to package directions, omitting salt. Drain in colander; set aside. Meanwhile, lightly saute the shallots until softened in just enough butter to keep them from sticking to the pan, set aside. Whisk together milk, flour, mustard, salt and pepper in large skillet. Cook and stir over medium heat until thickened, about 5 minutes. Remove skillet from heat; add shallots, Swiss cheese and whisk until smooth. Place the pasta in bottom of prepared pan. Pour sauce evenly pasta. Bake until almost heated through, about 20 minutes and top with the crumbled bacon. Heat for another 2-4 mins and remove from oven, serve hot.
Combine all ingredients in bowl and mix well. Chill at least 6 hours. Serve as dip for fruit slices and/or cookies.
FOR THE CRUST: Combine graham crumbs, nuts and butter in small bowl. Press firmly on bottom and 1-inch up side of 9-inch springform pan. Refrigerate. FOR THE FILLING: Combine 1/2 cup cream, eggs, and nutmeg, in medium heav-duty saucepan. cook over medium-low heat, stirring constantly, until mixture is slightly thickened. Remove from heat; add morsels. Let stand 3 minutes; stir until smooth. Cool to room temperature. Whip remaining cream in small mixer bowl until stiff peaks form; fold into butterscotch mixture. Pour half of mixture into crust; sprinkle with 1/3 cup nuts. Spoon remaining filling over nut layer. Sprinkle with remaining nuts. Freeze for 3 hours untl firm.
Heat oven to 400. Snap the tough ends off the asparagus and discard them. Cut the spears into 1 inch pieces. Put the aspargus on a baking sheet and toss with the olive oil and 1/4 tsp. each of the salt and pepper. Roast until tender, about 10 minutes. Meanwhile, put the vinegar in a small saucepan. Simmer until 3 T. remain. Stir in the brown sugar and the remainig 1/4 tsp. pepper. Remove from heat. Cook the penne in a large pot of boiling, salted water just until done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan and the remaining 1 3/4 tsp. salt. Serve with additional Parmesan.
Trim pepper stems. Divide peppers, garlic, bay leaves, and peppercorns among 2 quart-size sterilized glass jars. Bring vinegar, water, sugar, and salt to a simmer in a medium saucepan over medium heat. Cook until sugar dissolves. Pour hot pickling liquid over peppers, leaving 1/4-inch headspace at tops. Can in water bath for 15 minutes.
remove skin from chicken. heat 1 tablespoon of olive oil and butter in a pan over medium heat. add chicken pieces, season with salt and pepper. cook for 8 minutes, turn chicken pieces over and cook for 8 minutes. remove chicken from pan and keep warn. heat 1 tablespoon of olive oil in frying pan. add onions and garlic, cooking until onions are soft. add yellow peppers and tomatoes, red pepper flakes, saffron. cook for 5 minutes. pour in wine and cook for 7 minutes. combine chicken with tomato mixture. sprinkle with parsley flakes. serve with cooked potatoes.
Set a rack in the lower third of the oven and preheat to 350°. Prepare a bundt pan by brushing with melted butter and sprinkling with flour, tapping out the excess flour. Sift the flour, baking powder and salt together. Set aside. Cream the butter and sugar till creamy. Add the eggs one at a time, mix thoroughly, stop and scrape as you go to ensure even mixing. Add the flour mixture and chai alternately, beginning and ending with the flour in three parts and the chai in two parts. Mix thoroughly after each addition. Pour the batter into the prepared pan, smooth the top and bake for about 40 - 45 minutes, until the top springs back when pressed gently with a finger. Cool on a rack for about 20 - 30 minutes, depan and cool completely. (Place in freezer at this point to aid in glazing). To make the glaze, sift the powdered sugar with the spices and stir in the chai extract, 1/2 tablespoon at a time, to form a smooth, thick yet pourable glaze. It should be thick and ropy to cling to the cake. Set the cake on a rack over a plate and spoon the glaze in a circular fashion over the cake. Let it fall in place or smooth with an offset spatula, as you like. After a few minutes, spoon the dripped glaze from the plate back over the cake. Press the crystallized ginger onto the glaze as it sets, if using.
Pudding: Mix flour, sugar, salt and baking powder together; add eggs, vanilla extract, milk, butter, apples, nuts and raisins. Mix well and divide into 9 greased individual moulds, cover with greased papers and steam steadily for three quarters of an hour. Turn out and serve. Sauce: Boil sugar and water until syrup spins a thread, pour over beaten yolks of eggs, and stir quickly; add lemon extract. Set aside to cool, stirring occasionally. Just before serving, mix in whipped cream.
1.open all veggs cans and add to big pot. like a chili pot. ( dont drain water add all in). 2. boil your gravy like instructed on the package. 3. than add the beef in the can with gravy. stirr cont. for about 5 min or so. 4. once the vegges are boiling add the beef and gravy mixture. 5. salt and pepper to tast and let in cont. to boil for another 20 minute.
Bottom Layer:. Cream together butter and sugar. Add egg yolks and beat well. Add flour, baking powder, and vanilla. Spread in shallow pan, or cookie sheet. Top Layer:. Combine egg whites, sugar, and walnuts. Spread on top of first mixture and bake in 350 oven for 30 minutes. Cut into small squares when done.
Preheat large sauce on medium heat for 2-3 minutes. Place 1 tablespoon oil and garlic in pan. Cook and stir for 1 minute or until heated and fragrant. Stir in all remaining ingredients and cook and stir for 5 minutes or until thoroughly heated. Remove beef from heat and shred meat using 2 forks.
Beat the cream cheese, sour cream, honey and orange zest together in a small bowl with an electric mixer. Spread each slice of pound cake evenly with the mixture. Core and slice the apple. Assemble the sandwiches: lay the apple slices on 4 of the cake slices, dividing equally; top with 4 more of the cake slices followed by the strawberry slices, and cover with the remaining cake slices. Cut the sandwiches in half on the diagonal, then secure with a decorative pick. Serve immediately, or cover with plastic wrap and refrigerate until ready to serve.
Cook chopped bacon in large heavy saucepan until crisp. Gradually add chicken broth and salt, bring to a boil. Stir in grits, tomatoes and chilies and return to a boil stirring often. Reduce heat and simmer 15 - 20 minutes. Stir in cheese, cover and let stand 5 minutes or until cheese melts.
Mix all ingredients in salad dressing bottle, and shake well, until well mixed. If using a bowl, add all ingredients, except oil. Mix with spoon, then whisk in oil. Keep chilled in fridge.
First preheat your oven to 400°F. Take out your large cutting board and dust with flour lightly. Gently roll the sheet of puff pastry into a rectangle 16x10 inches. Trim the edges if they are crooked. With a knife, score (gently) 1 inch in from the edges to mark a rectangle. Use a fork and pierce the dough inside the markings at 1/2-inch intervals. Randomly scatter some baking beans so the dough doesn't poof up badly (you know, the kind you use when blind baking pie dough!). Bake 12 minutes. Leave your oven on, but remove pastry from the oven. Layer the slices of brie over the top (leave a small edge). Cut your asparagus to the width of the pastry and arrange in a single layer over your brie slices (you could make it pretty or whatever by putting top to bottom top to bottom alternating ends that are on each side). Brush top with the seasoned olive oil, sprinkle with salt and pepper and bake 25 minutes. Serve!
Heat oven to 350 degrees. Coat a shallow 2-qt casserole dish with nonstick spray. Put soup, spreadable cheese and milk in a large bowl; whisk together. Put spinach in a medium bowl; stir in 3/4 c soup mixture. Stir potatoes in remaining soup mixture. Evenly spread 1/2 the potato mixture (about 3 cups) in the casserole dish. Layer with spinach mixture, then remaining potatoes. Sprinkle with Parmesan cheese. Bake uncovered for 1 hour or until golden. For a crispier top, you can broil it for just a few minutes.
beat cream cheese, sour cream and splenda with am electric mixer until well blended. Fold in 11/2 cups of cool whip. spoon half the mixture into the 9 inch piecrust, top with 1 cup of the sliced strawberries, spoon remaining cheese mixture over strawberries. Put remaining cup of sliced strawberries on top. cover and chill at least 3 hours.
Preheat Oven to 425°F. Mix chicken tenders and mayonnaise in a bowl to lightly coat chicken with mayonnaise. Mix bread crumbs and cheese in a gallon-size zippie bag. Prepare baking sheet with cooking spray. Put 1-2 chicken tenders in the zippie bag with the bread crumbs and shake to coat. Place chicken tenders in a single layer on prepared baking sheet. Continue until all tenders are coated and on the baking sheet. Bake in preheated oven for 8 minutes. Gently flip each one, so as not to remove the breading, and bake an additional 8 minutes. Serve with your favorite dipping sauce.
Combine all the ingredients in a saucepan except for the vanilla and oats. Bring mixture to a boil. Boil until the bubbles are shiney (about two minutes after boiling starts). Remove from heat and put mixture into a mixing bowl because it will continue to cook in the pan. Add the vanilla and oats and mix until oats are coated. Spoon onto wax paper. Let cookies rest until hardened (best results when left to rest in refridgerater with wax paper placed on cookie sheet). Once cookies have hardened, you can now remove them from the wax paper and put them in a container of choice and youre ready to enjoy them.
Mix flour, baking powder and salt together. Cut in the butter until crumbly. Add milk. Turn out on a lightly floured surface and roll to about 3/4" thick. Cut out circles. To do this, my mother taught me to use drinking glass. Just turn it upside down and press into the dough. Perfect rounds every time. Place rounds on a lightly greased cookie sheet. Bake at 425 for 20 minutes.
In large pot over low heat, add oil, onion, celery, carrot, sweet potatoes, garlic, pepper, oregano, thyme, and paprika, stirring to combine. Cook 5-10 minutes till onions, and celery start to soften. Add split peas, stock, water, bouillon, bay leaves, and bring to a boil. Reduce heat to low, cover and simmer 60 minutes. At this point you can serve it as is for chunky soup or puree it in batches for a creamer soup.