HumbleIntelligence/food-ner-1-Million huggingface dataset:
In skillet, cook sausage over medium heat until no longer pink in centre, about 15 to 20 minutes. (I boil first to get rid of some of the fat). Drain well; cut into thin round slices. In large pot of boiling water, cook pasta until tender but firm; drain and return to pot. In nonstick pan, heat oil over medium heat; cook onions until tender, about 5 minutes. Add garlic, tomatoes, basil and oregano;. Simmer uncovered for 10 minutes. Add cooked sausage. pour over pasta; toss to mix. Sprinkle with parsley, pepper to taste and parmesan if using. toss again and serve. enjoy.
Method. Blend all ingredients together with crushed ice and serve. Garnish with shavings of chocolate.
Cream cheese and margarine; add flour and Rice Krispies. For Cheese Straws, roll out on floured cloth; cut in 2 1/2 x 1/2-inch sticks. Bake at 375 degrees for 10 minutes. For Cheese Wafers: Form into balls and place on ungreased cookie sheet; mash lightly with fork. Bake 10 to 12 minutes at 350 degrees.
In a large pot over medium heat, add the oil. When the pan is hot, stir in flour using a hard plastic spatula to begin preparation of the roux. While preparing the roux, heat a pot of water with a teaspoon of sugar in it until it boils. Add corn and heat until bubbling again, then reduce heat to a simmer. Cover and cook for 8 minutes. Remove corn from water. When cool, cut kernels off the cob and set aside. Continue stirring and turning over the roux until the color resembles chocolate, about 15 minutes. Add the shallots, celery, okra, and bell peppers, cooking for 5 minutes. Season with salt and pepper. Add the tomatoes, garlic, and serrano pepper and cook for about 5 minutes. Stir in the stock, corn kernels, bay leaves, oregano, and thyme. Bring the liquid up to a boil, about 8 minutes. Reduce the heat to medium, and continue cooking for 15 minutes. While the stock is cooking, break the sausage into small pieces and cook in a separate pan until browned. Remove from pan and place on paper towel, but leave the rendered fat in the pan. Using the pan with the rendered fat, cook catfish on medium heat until cooked through, flipping over after a few minutes. Fold in the catfish and sausage, reduce the heat and simmer for 5 minutes. Add water, increasing or decreasing to achieve desired consistency. Remove from the heat. Remove bay leaves and discard. To assemble, ladle the gumbo into a bowl with rice.
Put vegetable oil in a saucepan and heat. Add garlic and onions and cook 1-2 minutes. Add remaining ingredients and bring to low boil. Allow to cook 10-15 minutes, strain and cool.
Drain and rinse shirataki noodles. Cook in microwave for 1 minute then rinse, drain, pat dry and chop noodles into manageable lengths. Melt reduced fat cream cheese and milk in the microwave on medium heat for 1-3 minutes. Stirring every 30 seconds until smooth and warm. Add chives, garlic salt, lemon juice, ground pepper and tofu noodles. Return to microwave, heating for another 1-2 minutes stirring every 30 seconds until desired temperature is reached.
Cream together butter and powdered sugar until light and fluffy; stir in vanilla. Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts. Chill dough if it seems too soft. Form dough into 1 1/4" balls and place onto parchment-lined or ungreased baking sheets. Bake at 400° for 10-12 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks. Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature. NOTE: Forming dough into 1" balls will increase yield to 48 cookies.
Melt butter on medium heat in 10 in skillet. Add onions, flour and salt. Using a whisk stir briskly until the flour mixture starts to turn golden approx 6-7 minutes. Add milk and white pepper and keep whisking briskly until the liquid starts to bubble. Start adding cheese 1 handful at a time whisking in between each handful so the cheese melts evenly and quickly. Add corn starch and continue to whisk until thickened. Let sauce sit while you make your pasta to package directions. Use the lowest time when making the pasta. Pour cooked pasta into shallow baking dish. Pour cheese mixture on pasta and stir mixing well. Turn oven on low broil and place rack on second from the top setting. Shred the White Vermont Cheddar on top and place in oven. Broil for 10 minutes or until cheese starts to brown and the edges get crispy.
Preheat the oven to 400°F Season the chicken well with salt and black pepper, then dust with the flour. Heat 1 tablespoon of the oil in a large flameproof casserole (preferably a cast-iron one) over a high heat. Add the chicken pieces, skin-side down, together with the bacon, and cook the chicken for 5-8 minutes on each side until everything is golden. Remove from the pan, and set aside. Reduce the heat to low, and add the remaining oil to the casserole with the onion and a pinch of salt. Sweat for about 5 minutes until soft, then add the garlic, celery, and carrots. Sweat for a further 5-6 minutes until soft. Increase the heat to high once again, and add the wine. Let boil for a few minutes until the alcohol has evaporated. Tip in the tomatoes and their juices, and pour in the stock. Gently boil for a few minutes more. Reduce the heat to a simmer, and return the chicken and bacon to the casserole. Stir through, cover, and transfer to the oven to cook for about 1 hour. Top up with more stock or hot water if it begins to dry out. Serve with creamy mashed potato.
Dressing -- Make this ahead and refrigerate until ready to use. In a small bowl, add the yogurt, mustard and parmesan, salt and pepper to taste and refrigerate until ready to use. If the dressing is too thick for you, add a little of the milk. I usually add about 1 teaspoon, but add more if you like the dressing a bit thinner. Make ahead, it is even better. Asparagus and Mushrooms -- When ready to make the salad, add the asparagus and mushrooms to a small bowl and mix with the olive oil, italian seasoning, pinch of salt and pepper. Toss well and add to a cookie sheet lined with parchment paper or not. The parchment paper makes for a quick clean up. Roast in a 425 degree oven, middle shelf for 7-10 minutes. You want the asparagus and mushrooms roasted and slightly tender, but not over done. Salad and Plate -- In a large bowl, add 1 tablespoon of the dressing and toss with the lettuce and onion. Plate about 1 1/2 cups of the lettuce per plate and top with the asparagus and mushrooms. Drizzle the creamy dressing over the salad and serve. ENJOY! This is a simple but very good salad.
Preheat oven to 350°F Spray a 13x9x2 pan with cooking spray. Whisk the first 7 ingredients in a large bowl. Sprinkle with pepper. Set aside Remove casings from sausage and place sausage in a large non-stick skillet. Add chopped red bell pepper. Saute on high, breaking up sausage with a wooden spoon until the sausage is cooked about 7 minutes. Cut bread into 1/2 " cubes and arrange a row of bread cubes on the bottom of the prepared baking pan. Sprinkle with 1/2 cheese, then half the sausage/pepper mix. Repeat layers. Pour egg mixture over the top. If serving that day, let it stand for 20 minutes for the bread to soak up the mixture. If serving the next day, refrigerate. Bake strata until puffed and brown about 1 hour at 350°F Cool slightly and serve.
In a medium saucepan, heat the olive oil until shimmering. Add the onion and cook over moderate heat, stirring occasionally until softened, about 3 minutes. Add the garlic along with the chipotle, cumin and oregano and cook, stirring, until fragrant, 2 minutes. Add the black beans and chicken stock and simmer, partially covered, for 15 minutes. Using a potato masher, coarsely crush some of the beans. Meanwhile, heat a large skillet over high heat. Add the sausage and cook until browned, stirring occasionally, about 5 minutes. Add the sausage to the beans, along with the lime juice and cilantro; season with salt and pepper. Simmer the soup for 2 minutes to allow the flavors to blend. Ladle the soup into bowls and serve, passing the sour cream and lime wedges separately.
Combine grated potatoes, green onions and eggs in large bowl; mix well. Add ham, flour, salt and pepper; mix well. Heat 2 tablespoons oil in large heavy-bottomed skillet. Drop batter by heaping tablespoon and press with back of spoon to flatten. Cook over medium-high heat 2 to 3 minutes per side. Remove to paper towels to drain. Add remaining 1 tablespoon oil if necessary to cook remaining batter. Serve pancakes with chili sauce.
Spread 1/2 of the cream cheese over each tortilla. Sprinkle each with the garlic powder. Layer each tortilla with 3/4 cup of the spinach and equal amounts of the turkey, cheese, red pepper and onions. Top with remaining spinach. Drizzle with the ranch dressing. Roll up tightly jelly-roll style. Wrap in plastic wrap. Refrigerate until serving.
Preheat oven to 425°F. Heat oil in saucepan over medium high heat. Add onion and garlic, season with salt and pepper and cook until onions are softened. Add thyme and tomatoes and bring to a boil; reduce heat and simmer, breaking up the tomatoes. Reduce sauce until it is about 5 cups (20-25 minutes). Cook ravioli in a pot of boiling water just until they float; drain. Toss sauce and ravioli together in a casserole dish. Top with cheeses. Bake 20-25 minutes. NOTE: No time to make the sauce, use a jarred sauce of marinara or your favorite sauce! You can also use frozen ravioli instead of fresh!
In the work bowl of the food processor, combine the semolina flour, unbleached all-purpose flour, yeast, salt, and sugar. Pulse until it's all mixed together. While the machine is running, slowly pour in the warm water and olive oil, and process until it's all mixed and you have a dough that is silky-smooth. It may feel slightly to very sticky, depending on humidity. If it's too wet, as in runny, add another tablespoon or so of all-purpose flour and process until it's mixed inches. Turn the dough out onto a floured surface and lightly turn it over a couple times to make the dough smooth, elastic, and satiny. Cover with a cloth and let it rest for 15 minutes. Punch the dough down, turn it over, and divide into 4 or 6 equal pieces. Flatten each piece into a round about 1/4-inch (0.64 cm) tall. Lay a piece of parchment (optional) on a large pizza peel or the back side of a baking sheet and sprinkle it with additional semolina and lay the rounds on it, side by side. Cover with a tea towel and let rise in a warm place until doubled, about 45 minutes. While the dough is rising, position the oven rack on the lowest rung in the oven and place the baking stone on it. Preheat the oven to 400° F/200°C. Press the center of each round with the palm of your hand to deflate it, then prick with a fork a couple times. The loaf should hold its shape. Brush each round with the melted butter. Immediately slide Immediately slide the loaves onto the hot stone and bake until the tops are golden and the loaves sound hollow when tapped on the bottom, about 15 to 20 minutes. Transfer to a towel-lined board to cool.
Mix sauce as directed on package in 2-cup glass measure. Microwave uncovered on high (100%), 1 minute; stir. Microwave until mixture boils and thickens, 1 to 1 1/2 minutes, stirring every 30 seconds. Cover and microwave bacon on high (100%) on high (100%) until hot, 1 1/2 to 2 minutes. Beat eggs in 1-quart casserole. Beat in milk, green pepper, salt and pepper. Cover and microwave on high (100%) 2 minutes; stir. Cover and microwave until eggs are set but still moist, 1 to 1 1/2 minutes. Place muffins, cut sides up on serving plate. Top each with bacon slices and large spoonful of eggs; spoon sauce over eggs. Microwave uncovered on high (100%) until hot, 1 to 1 1/2 minutes.
Peel the potatoes, cut into large dice, and cook for 5-6 minutes, in boiling, salted water, until half cooked. Drain well. Peel and finely chop the onion. Dice the corned beef. Mix together the potato cubes, onion, and corned beef. Season with salt and pepper. Grease well a frying pan with oil and put the meat and potato mixture into the pan. Beat the egg. Dissolve the tomato puree or ketchup in 1 tbsp of hot water, beat this into the egg, add the Worcester and Tabasco sauces then pour onto the meat mixture. Fry gently for about 15 minutes, stirring occasionally. Serve hot. I have known people to make this gourmet dish using cooked rice instead of cooked potatoes, but it has not been particularly successful.
Pre heat your oven to 180c. Heat the oil in a frying pan and brown the beef all over. Remove the beef to an oven proof casserole dish. Add the garlic and onions to the frypan and cook'til the onion is soft. Add the sugar and stir until caramelised. Remove to the casserole dish. Add the carrots and bay leaf to the casserole too. Dissolve the stock cubes and flour in the water and add to the frypan with the Guinness. Heat until the mixture boils and thickens. Pour over the meat in the casserole and stir to combine. Cover the casserole, and cook in the oven for 1 hour. Add the prunes and cook for a further 30 minutes.
Brush chicken breasts with olive oil, season with salt, pepper and chilies. Place on grill on MEDIUM, and turn only once until breasts are cooked thoroughly. Slice thinly. Place whole red peppers on grill to cook until hot, yet not completely cooked. Cool slightly, then thinly slice the peppers, green onions, and mushrooms. Toss with remaining olive oil, red chili, coriander and salt and pepper. Pour out excess oil, cover, and set aside. Brush the pizza crust with chili oil. Place chicken evenly over the crust, then sprinkle with vegetables and top with shredded mozzarella cheese. Cook pizza on a preheated barbecue on LOW for 5-10 minutes or until the base is crisp and golden and the cheese is bubbling. Slice and serve hot. For more information and recipes visit www.broilkingbbq.com.
Butter the slices of bread. Mix the cocktail sauce ingredients together then add the shrimp, stirring well to coat. Top one slice of bread with the arugula leaves followed by the shrimp mixture. Top with the other slice of bread. Cut into trianges and serve!
Place turkey (or turkey breast) and all other ingredients in a large oven roasting bag, seal tightly with no air and place in a large dish in the refrigerator to marinate overnight (actually, mine marinated for nearly 2 days--). When ready to cook, preheat oven to 425 degrees F. Remove turkey from marinade and place in a large roasting pan. In a strainer, drain liquid from the vegetables and seasonings; place vegetables and seasonings in the turkey cavity. Roast, covered with foil, for 30 minutes at 425 degrees; reduce oven temperature to 350 degrees and roast about another 3 to 3-1/2 hours (for turkey breast; for a whole turkey, adjust your time accordingly), basting periodically. Uncover the last 30 minutes or so for browning of the turkey. Makes the most excellent turkey sandwiches--.
Heat oil in a large skillet over medium heat. Add in the seeds a stir until lightly browned (about 4-5 minutes). Remove the seeds and place in a bowl. Mix the taco seasoning mix with garlic salt; sprinkle over the seeds and toss to coat. Spread the coated seeds in an ungreased baking sheet (a 15 x 10-inch pan works fine for this). Bake at 325 degrees F. for 15-20 minutes or until crisp. Remove to paper towels to cool. Store in an airtight container.
Mix all five ingredients in a large ziplock back. You can fit a whole chicken into the ziploc. I have the butcher cut the chicken into eight pieces. My preference is to grill chicken with the bone-in and the skin left on for this recipe. Put ziploc in refrigerator for anywhere from 8 to 24 hours The longer the better. Grill chicken at medium to medium-high heat for about 40 to 50 minutes. Depending on your grill. Turn the chicken often. Note- Paula Deen's House Seasoning is a combination of 1 cup of salt, 1/4 cup of garlic powder, and 1/4 cup of black pepper.
Preheat oven to 250 degrees. Mix ricotta and cream cheese until creamy. Add sugar substitute, eggs, half-and-half, and vanilla. Beat until well blended. Transfer into ramekins. Place into larger baking dish and add hot water to depth of 1 inch. Bake until set (approx 45 mins). Remove and cool. Serve chiled or at room temperature. Sprinkle with cinnamon.
Arrange wings in shallow baking pan. Heat butter, soy sauce, sugar, water mustard and garlic powder if using, until butter and sugar melt. Cool; pour over wings and marinate at least 2 hours, turning once or twice. Bake in same pan at 375F for 1-1/4 to 1-1/2 hours, turning occasionally. (Use the plumpest chicken wings you can find; if your market only has the normal scrawny ones, don't cook longer than 75 minutes) Drain on paper towels and serve.
Stir together sugar and hot water until sugar is dissolved. Stir in 1 1/2 cups pomegranate juice and next 3 ingredients. Pour desired amount of pomegranate juice mixture into a cocktail shaker filled with ice cubes. Cover with lid, and shake 30 seconds or until thoroughly chilled. Remove lid, and strain into chilled cocktail glasses. Repeat procedure with remaining pomegranate mixture. Garnish, if desired. Serve immediately.
Bake cake as directed in 9x13 inch pan. When done, use fork to punch holes around the entire top of cake. Let cool. In bowl, mix 1 box gelatin, 1 cup hot water, and 1 cup cold water. Allow the gelatin to thicken. Pour over the top of cake and refrigerate 2-3 hours. Mix remaining box of gelatin, pudding, milk and vanilla together. Beat well. Fold dessert topping into mixture and spread on top of cake. Keep refrigerated. If you cannot find orange cake mix, use a box lemon and add 1 small envelope of orange drink mix (kool aid) to the batter.
Preheat the oven to 350°F. Grease and flour 3 8x4-inch loaf pans. Beat eggs, oil, sugar, and vanilla together until thick. Add the zucchini and stir well. Sift together 3 cups flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Gradually add the sifted dry ingredients to the zucchini mixture stirring only till blended. Dust the nuts and raisins with 1 tbs of flour and gently fold into batter. Pour batter into prepared pans, dividing evenly. Bake for 50-60 minutes, or until cake tester inserted in middle comes out clean. Let breads cool in pans for 20 minutes. Remove to racks to completely cool.
Heat up a nonstick waffle iron and season according to manufacturers directions. In a medium bowl put potatoes, 1/3 cup of the salsa and 2 beaten eggs. Mix all together until well blended. Spoon mixture into hot waffle iron spreading evenly to edges. Put lid down and cook 15 to 20 minutes or more until potato waffles are brown, done and look crispy. In a medium bowl beat remaining 6 eggs. Add 1/3 cup of salsa and mix until well blended. Heat a nonstick skillet on medium heat. Pour egg mixture into hot skillet and with a spatula mix and stir, scraping bottom of pan to scramble the eggs. Add one cup of the cheese and continue cooking and stirring. Remove from heat when eggs are cooked to desired consistency and cheese looks melty. Do NOT overcook. Evenly sprinkle remaining cup of cheese over top of eggs. Cover and keep warm until potato waffles finish cooking. When waffles are done cut into fours following the compartment lines of waffle maker. Put each quarter waffle on a plate. Put equal portions of the cooked eggs on each waffle with the melted cheese side up. Put a spoonful of Salsa in center of cheese and repeat with other plates. Sprinkle 2 Tablespoons of the chopped fresh cilantro over top of each plate. Serve hot. Makes 4 hearty, delicious servings. If desired pass extra salsa in a bowl.
Place the liner in a slow cooker bowl, fitting it snugly against the bottom and sides of the bowl; pull top of liner over the bowl rim. Place all ingredients in the slow cooker; stir gently then cover with the lid. Cook on low setting for 7 to 8 hours, or on high setting for 4 to 5 hours, until done. Carefully remove the lid to allow steam to escape. Serve directly from the slow cooker. Tinme is aprox may take 4-5 hours. ** This recipe uses the new slow cooker plastic liners, you will need one.
Preheat oven to 350°F. Spray a 12 cup muffin tin with cooking spray. Combine dry ingredients in a large bowl. In another bowl combine wet ingredients. Add they dry ingredients to the wet ingredients and mix well. Fold in dried fruits. Fill muffin tins (they will be full). Bake for 30 minutes or until toothpick inserted comes out clean.
Mix the first three ingredients together. Press into the bottom of an ungreased 9 x 13 pan. Press pecans into batter. Beat cream cheese, 2 eggs, and powdered sugar till smooth and pour over batter. Place pan on a cookie sheet and place in a 350° oven for 35-45 minutes (till lightly golden). Do not cut till cool.
Melt the margarine. Add the cream cheese and melt. Add half and half and Parmesan cheese and whisk together to make margarine and cream mixture. Add pepper, salt, and garlic.
Prepare Bob Evan's Express Fully Cooked Bacon according to package directions. Crumble into small pieces. In a large bowl, combine bacon, broccoli, raisins, pecans and onions. Pour dressing over and toss to combine.
Heat the oil; add the onion and garlic, fry until translucent (take care not to scorch) Add the masala powder or curry powder and stir in well. Add the chicken with the peppers, sugar and salt (to taste) Stir well until chicken is coated with onion/garlic mixture; add just enough water to cover the chicken. Cover and cook over medium heat until tender.
Brown the beef in a small amount of oil until nice and brown. Add the remaining ingredients. Simmer until the beef is very tender and starts to shred, a MINIMUM of 3 hours. Check as it simmers to make sure it doesn't dry out. Adding more water, wine, or beef broth as needed. But not until necessary. Serve on crusty hard rolls. We sometimes like to add sauteed pepper strips and a slice of Provolone cheese.
Heat oven to 375 degrees. In skillet, brown beef, onion and peppers; drain. Stir in barbecue sauce, brown sugar and beans. Heat until bubbly. Pour into 2 1/2 quart casserole. Sprinkle shredded cheese over top. In a separate bowl, combine Bisquick and milk; stir till smooth. Drizzle over casserole evenly. Sprinkle cayenne or red pepper over top for color. Bake at 375 degrees for about 30 minutes, or until golden brown.
Cook hot dogs your way; broiled, fried, or grilled. On each split plain or toasted bun, spread one teaspoon mayonnaise (can use more if desired). Add desired amount of lettuce, place dog in middle. Sprinkle a little diced tomato and bacon on each side of dog. Eat and enjoy!
Dice one clove of garlic. Combine artichoke hearts, asparagus, red pepper, oil and diced garlic clove in a mixing bowl. Mix until all vegetables are covered. Spread onto baking sheet and broil in the oven until vegetables begin to brown. Remove from oven and set aside. Cook fettucini to preferred doneness. While pasta is cooking, Dice remaining cloves of garlic. In a large fry pan saute garlic and onion in 1/4 cup of chicken broth. When softened add remaining chicken broth. When boiling add milk and bring to boil again. Reduce heat and add corn starch until sauce is thickened. Add grated Parmesan cheese and whisk until combined/melted well. When noodles are done, cover noodles in sauce. Serve with a helping of the roasted vegetables on top.
Smoke the onion (see related recipe) and cool to room temperature. Chop the onion finely, or use a food processor. Stir in the sour cream, mayonnaise, Worcestershire, pepper, and chopped onions together in a small bowl until blended. Season to taste with salt. Chill the dip at least 8 hours or up to two days. Bring the dip to room temperature 1 hour before serving.
pour the vodka into a jar. Add the remaining ingredients,cover tightly and shake. Leave in a warm place for three weeks, shaking every day. strain into a sterilized bottle and store in a cool place. Use within six months.