HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare pizza dough per instructions-see description. In a large skillet cook hot italian sausage-break it up well. Remove from skillet, add remaining ingredients except spaghetti sauce and cheese's. Saute over medium heat until onions just begin to turn opaque. Remove from heat-drain well. In a medium bowl combine the cooked sausage, vegetables, spaghetti sauce, cheese's, pepper and salt. Mix well. Divide dough into 4 portions. On a well floured surface roll each piece into a thin round. Divide filling equally, placing each portion on one side of each dough round. Fold dough over filling, pressing down lightly to remove air pockets. Crimp and fold edges over to make a seal. Repeat with remaining rounds. Oil electric skillet with virgin olive oil. Heat to 325 degrees. Place two calzones in hot skillet, cover and cook 15 minutes. Remove cover and carefully flip calzones. Cook, uncovered for 15 minutes. Remove from heat. You may need to re-oil your skillet-repeat cooking procedure with remaining 2 calzones. We like extra sauce to dip calzones in so I heated up 1 extra cup. One Calzone with a salad filled the two of us up. Prep time does NOT reflect dough prep-that depends on your bread machine. Cooking time reflects 2 batches.
Line a dinner plate with paper towels. Lay the pineapple slices on the plate and blot them dry on both sides. Set aside. Lightly butter a 9 inch square baking pan. Combine the butter and maple syrup in a small saucepan over medium heat. When the butter melts, stir in the brown sugar. Bring to a slow boil and cook 30 seconds, stirring. Pour the mixture into the buttered pan. Tilt the pan to spread the mixture around. Lay the pineapple slices in three rows and put a cherry in the center of each ring. Press one pecan half, if using, in each gap between pineapple slices. Set aside. NOTE: If using a round skillet, heat the butter-maple syrup-brown sugar mixture right in the pan. Make a ring of pineapple slices, just touching, with one in the center and proceed with the cherries and pecans. To start the cake portion, preheat oven to 350 degrees F. Using an electric mixer on medium high, cream the butter, gradually adding sugar. Add the eggs, one at a time, beating well after each addition. Beat in 1/3 cup of buttermilk, the molasses and the vanilla. Sift the flour, baking powder, baking soda, salt and cinnamon into a bowl. Add half of the dry ingredients to the creamed mixture and beat until smooth. Add the remaining buttermilk, beat to blend then add the remaining dry ingredients and beat to combine. Scrape the batter over the pineapple slices and smooth with a spoon or spatula. Bake on the center oven rack for 35-40 minutes, until the center of the cake springs back when touched. Put a platter or baking sheet over the pan and carefully invert the cake onto the platter or baking pan. Remove the pan. Wear long sleeves and oven mitts incase the hot glaze leaks out during inversion. Cool for at least 10 minutes before serving.
Heat oven to 350°F. Beat cream cheese, sour cream, and dressing mix with mixer until blended. Add broccoli and 1-1/2 cups Cheddar cheese; mix well. Spread into 9-inch pie plate. Bake 20 minutes; remove from oven and sprinkle with remaining Cheddar cheese. Bake an additional 5-8 minutes or until cheese is melted. Serve with assorted crackers and crudites.
Sift together dry ingredients. Stir in remaining ingredients, except cream cheese, just until dry ingredients are moistened. Spoon mix into a greased 9 x 5-inch loaf pan. Bake at 350 degrees F. for 1 hour. Cool in pan 10 minutes. Remove from pan and cool completely on wire rack. Serve with cream cheese, if desired.
Combine all ingredients except rice wine in a blender and blend until smooth. With machine running, slowly add wine until dressing is emulsified.
Combine blueberries with sweetened condensed milk and lemon peel; set aside. In a large bowl cut in 3/4 cups of butter into 1 1/2 cups of bisquick until crumbly. Stir in blueberry mixture and spread in the bottom of an 8 x 8 inch baking dish coated with nonstick cooking spray. Cut remaining 2 tbsp of butter into remaining 1/2 cup of bisquik and 1/2 cup brown sugar until crumbly. Add nuts and then sprinkle mixture over top of cobbler. Bake in preheated 325 degree oven for 1 hour and 10 minutes. Remove from oven and serve warm with ice cream and blueberry sauce. FOR SAUCE: In a saucepan mix 1/2 cup of hot water with 1 tbsp cornstarch. Whisk until all lumps are dissolved. Add remaining ingredients and cook until thickened. Serve warm over cobbler and ice cream.
Line a baking sheet with baking paper. Oil the paper slightly and set aside. Pour the cold water into a heavy based pan and add the flour in a steady stream, whisking constantly so that no lumps form. Add the salt and parsley. Cook over a medium-low heat , stirring constantly, until the mixture thickens and pulls away from the side of the pan. Pour the mixture onto the baking sheet and spread evenly until wafer thin, about 3mm. Leave to cool completely, then cut into triangles and deep fry until golden brown. Sprinkle with lemon juice , put inside rolls and enjoy.
In large mixing bowl, combine first 8 ingredients. Add eggs, coffee, buttermilk, oil and vanilla, beat at medium speed for 2 minutes.(Batter will be somewhat thin.). Pour into greased and floured 10" fluted tube pan, or "bundt cake pan" as I call them. Bake at 350° for 45-50 minutes, or til toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with powdered sugar. Mini bundt cakes take 20-22 minutes. Cupcakes take 18-20 minutes.
FOR THE CAKE: Preheat oven to 350 degrees F, then grease a 9-inch springform pan & line it with parchment paper. In a medium bowl, combine eggs, zest, lime juice, buttermilk & mashed bananas, then whisk together until well combined. Set aside. In a large bowl, using an electric mixer, beat together the butter & sugar until light & fluffy. Add banana mixture & beat on low until combined. In another bowl, whisk together the flour & baking soda, then add this to the banana/buttermilk mixture, whisking until well combined. With a large metal spoon, gently fold in only half of the coconut untl just combined. Spoon the batter into the prepared springform pan & bake for 50 minutes or until golden & a skewer inserted in the center comes out clean. Cool in the pan for 5 minutes, then remove the springform sides before transferring the cake to a wire rack to cool completely. Meanwhile, in a pan over medium heat, toast the remaining 1/3 cup of shredded coconut, stirring constantly, until golden in color, then remove from the heat. FOR THE ICING: In a bowl & using an electric mixer, combine the cream cheese & powdered sugar, & beat until smooth. Spread over the cake, then sprinkle with the toasted coconut before slicing & serving.
Bring the stock to a steady simmer in a saucepan. Heat the oil in a heavy-based saucepan over medium heat and add the onion and prosciutto and cook for 1 minute. Add the garlic and the lemon rind and cook for another minute until the garlic is golden. Add the rice and stir for 1 minute, making sure all the grains are well coated. Add the wine and stir until completely absorbed. Add the stock a ladle at a time, sirring frequently. Wait until each addition is almost completely absorbed before adding the next ladle. Reserve 1 ladle to add at the end. Half way through cooking the rice add the peas. After 18-20 minutes the rice should be creamy and tender but still have a little bite. Add remaining ladles of stock and turn off the heat. Stir through the herbs, cheese and juice and season to taste before serving.
Heat oil in a large non stick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in corn and cook, stirring occasionally, until browned, about 8 minutes. Transfer the corn mixture to a large bowl. Stir in mango, beans, onion, bell pepper, lime juice, chipotle pepper, cilantro, cumin, and salt. Serve at room temperature. TIP: Ingredient Note: Chipotle peppers are smoked jalapenos with a fiery taste that are canned in adobo sauce. Look for them in the Hispanic section of large supermarkets and in specialty stores. MAKE AHEAD TIP: Cover and refrigerate for up to 8 hours. Serve at room temperature.
Cut the bread slices into cubes and toast them. Dip these in mango juice. Cut the mangoes and mash them. Cook the vermicelli in water. Take a serving bowl. First spread a layer of the bread slices (toasted) and soaked in mango juice. Add a layer of cooked vermicelli. Pour condensed milk to form a thin layer. Evenly spread the mashed mango on top of the vermicelli layer. Sprinkle cornflakes above this and pour condensed milk to form a thicker layer. Sprinkle cashewnuts and decorate with mango slices and vanilla ice-cream topped with a cherry. Keep the bowl, covered, in the refrigerator for about 2-3 hours. Serve cold!
Whisk together eggs, milk, cream, parmesan, salt, and pepper. Cut 5 rounds out of each sheet of pastry, and use the rounds to line the holes of 2x12 large cup muffin pan. Divide the chopped bacon between the pastry rounds. Pour egg mixture over bacon, to almost at the top of the pastry. Top each pie with a slice of tomato. Bake for 20 minutes at 200°C.
Grease or line a 12 hole muffin tin and pre-heat oven to 170°C /340°F (180°C if not a fan-forced oven) Combine all of the dry ingredients, except apple, in a large mixing bowl and whisk to combine. Add apple and lightly blend only until the apple is coated. Set aside. Add all of the wet ingredients to a jug and whisk well. Add the wet ingredients to the dry and lightly stir until just combined. Do not beat or over-mix as this will result in a tough dry muffin. Pour into muffin cases and top each muffin with a pecan and sprinkle with sugar and ground cinnamon. Bake approximately 20 minutes or until done. Cool on trays. Gluten-free muffins are best made the day of baking and can be frozen. Wam for a few seconds in the microwave to enjoy the next day.
Squash: Preheat oven to 400°F. Cut squash in half, lengthwise and rub cut side with olive oil. Place cut-side down on a baking sheet and roast for 60 - 75 minutes or until completely cooked and soft. Scoop out flesh while still warm and break apart with a spoon. Timing-wise, finish the squash roughly the same time the pasta and the sauce is cooked so that it's still warm. NOTE: You can change the ratio of squash to macaroni if you want it to be more or less squashy-I think this ratio is ideal because is comes out like mac n' cheese but there is still a good amount of squash hiding in there --. Cook macaroni in salted water. Let drain well. Timing-wise, finish the pasta and the sauce about the same time. Sauce: In a saucepan, melt the butter on MEDIUM heat until shimmery. Stir in the onion as it's prepped, then the nutmeg and white pepper, cook until onions soften. Stir in the flour and mix well. A tablespoon at a time, add the milk, incorporating each tablespoon well before adding another. (If you add it all at once, or without working in each time, there's risk of ending up with a lumpy sauce). Stirring often, let the sauce come almost to the boiling point, it will thicken slightly. Add the cheese and let melt, adjusting temperature so that the sauce won't boil. (It's not a disaster if it does, since it's going into the casserole, but it'll look curdled). COMBINE. In a large bowl, break the squash apart, mashing it really, with a wooden spoon. Stir in the hot, drained pasta and combine well, distributing the squash throughout. Stir in the sauce and combine well. Transfer to a greased baking dish. If you like, sprinkle the top with pimento or paprika. If making ahead, let cool to room temperature, cover and refrigerate. BAKE. Return dish to room temperature. Bake at 350°F for 30 minutes until hot and bubbly throughout. To add color to the top, place under the broiler for 2 - 3 minutes, watching carefully so not to burn. When covered with foil, holds its temperature for a good 30 minutes.
In a small bowl, stir together the hoisin sauce, soy sauce, and sugar. Set aside. Heat the oil in a wok or large skillet over medium high heat. (Add more oil as necessary during cooking.). Stir fry the garlic in the hot oil for 15 seconds. Add the bell peppers and ground ginger. Stir fry for 3-4 minutes or until crisp-tender. Remove the pepper mixture from the wok. Add the pork to the hot wok. Stir fry for 3-4 minutes or until no pink remains. Push the pork away from the center of the wok. Pour the sauce into the center of the wok. Stir all ingredients together until they are well coated with the sauce. Cook and stir 1 minute longer, or until heated through. Serve immediately over hot cooked noodles or rice.
In a large pan of boiling water, boil the beetroots in the skins until tender when pierced with a knife, 30-60 minutes. Let cool and peel away the skins. preheat the oven to 180C, 350F, Gas4. Butter a medium (20cm) cake tin. Sift the cocoa powder, flour and baking powder into the bowl; add the sugar and set aside. Puree or finely grate the beetroot. In a large bowl, whisk together the beetroot, eggs, 2 tsp vanilla and oil. Fold in the dry ingredients to just combine. Pour the mixture into the prepared tin and bake 50 minutes, or until a skewer inserted in the middle comes out clean. Cool 20 minutes in the pan, then remove to a wire rack. To make the frosting, melt the chocolae in a bowl set over boiling water. Whisk together the chocolate, cream cheese, 0.5tsp vanilla and 50g butter. Spread on the cake.
Cut ribs into 2- or 3- serving portions; place in 5 to 6 quart slow cooker. Sprinkle with salt and pepper. Pour water over ribs. Cover; cook on low setting for 8 to 9 hours. About 1 1/4 hours before serving, remove ribs from slow cooker. Drain and discard liquid from cooker. In a large bowl, combine molasses, mustard and vinegar; mix well. Dip ribs in sauce to coat; place in slow cooker. Pour any remaining sauce over ribs. Cover; cook on low setting for an additional hour.
Heat oven to 375°. Line a 9-inch pie pan with crust, leaving a 1/2-inch overhang. In a large saucepan or Dutch oven, combine the pears, sugars, 1/4 cup water, cinnamon, nutmeg, and cloves. Bring to a gentle boil and then quickly reduce the heat to a lively simmer. Cook, stirring now and then to mix everything together, until the pears are tender and surrounded by a clear, fragrant syrup, 15-20 minutes. Remove from the heat, add in the butter and the flour; stir to mix everything well. Pour the pear filling into the piecrust. Roll the remaining dough into a 10-inch circle and place it carefully over the filling. Trim away extra pastry extending beyond the rim of the pie pan. Fold the crust up and over, and crimp it decoratively (or press the tines of a fork into the pastry rim, working around the pan to make a design. Use a sharp knife to make eight slits in the top of the pie, so that steam can escape and the pie's juices can bubble up. Place the pie on a baking sheet to catch any drips and place it on the center shelf of the oven. Bake until the crust is golden brown and the filling bubbles up through the top of the pie, 40-50 minutes. Place the pie on a cooling rack or a folded kitchen towel and let cool for at least 45 minutes. Serve warm or at room temperature.
Mix all ingredients. Simmer on low heat until bubbling. Serve on toast or biscuit.
Melt shortening. Sift flour. Measure. Add baking powder, salt and sugar. Sift again. Add shortening, milk and vanilla. Beat 2 minutes Add eggs. Beat one minute longer. Pour into 81/2 x13 1/2 x2" pan which has been greased. Beat egg whites until stiff but not dry. Add brown sugar gradually. Spread on top of cake batter and sprinkle with chopped nuts. Bake 350° for 35 minutes or until done.
Combine flour, salt, and pepper in a Ziploc bag. Add meat and shake until evenly coated. Heat oil in a skillet and brown meat in batches until caramelized. Remove from skillet and drain excess oil as needed. Saute onion with a splash of beef stock until softened. Add bay leaf, curry powder, cloves, Splenda, and remaining stock. Bring to a simmer. Add meat and any accumulated juices. Cook, covered, over medium-low heat for an hour. Add fruit and potatoes to the pan and cook, covered, for another 45 minutes. Discard bay leaf, cloves, and garlic. Serve over the cooked couscous. (It's also good over rice).
In a large bowl, mix ground lamb, onions, mint, cilantro, ginger paste, and chili paste. Season with cumin, coriander, paprika, cayenne, and salt. Cover, and refrigerate for 2 hours. Mold handfuls of the lamb mixture, about 1 cup, to form sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill. Preheat grill for high heat. Spray the grill with high-heat grilling spray, and arrange kabobs on grill. Cook for 10 minutes, or until well done, turning as needed to brown evenly.
Grind the innards with the finely chopped raw or slightly fried onion, lard and crustless slice of bread (previously soaked and squeezed dry). Add salt, pepper, chopped parsley and dill, chopped green onions, beaten eggs and mix everything well. In a well greased pan, set the washed lamb stomach so as to cover the bottom and sides of the pan with room to spare. Arrange the ground meat mixture, cover with the sides of the stomach and bake. When ready, turn onto a plate and serve with green lettuce.
Combine mayonnaise, cilantro, green onion, lime juice and chipotle in small bowl, mix until smooth. Spread thickly onto each tortilla or sandwich wrap. Assemble wraps by layering lettuce, turkey, cheese, avocado slices and onion slices in the middle of the tortilla or wrap. Roll up tortilla or wrap tightly, and cut in half.
Cover an oven tray with foil or baking paper. Wash the strawberries and dry them thoroughly on paper towels. Melt the Melts according to instructions on the packet, or if using chocolate melt in double boiler or in the micriwave on low. Holding the strawberries by the stalk, dip them into the Melts. Place on the tray. Leave to set. Serve immediately, or refrigerate and use within 4 hours. NOTES~ It is important that the surface of the strawberries are not wet from washing, as this will prevent the chocolate sticking to the fruit. The strawberries must be at room temperature for dipping as the chocolate sets more evenly and doesnt lift from the strawberry. Chocolate dipped Strawberries are best done just before serving as humidity can also be chocolate dipped fruits worst nightmare, but can be left for up to 24 hours in the fridge.
Place apples in a lightly greased 6-quart slow cooker; drizzle with lemon juice, and toss to coat. (the apples can be cut ahead of time and covered in water). Combine flour and next 3 ingredients in a medium bowl. Cut butter into flour mixture with a pastry blender or two forks until mixture resembles coarse meal. (this can be made ahead of time and chilled). Sprinkle half of the mixture over apples, making sure that each slice is coated, then top with the remaining topping. Cover and cook on HIGH 1-1/2 - 2 hours or until apples are tender. Let sit for 15 - 30 minutes to cool slightly. Sprinkle with pecans. Serve warm with ice cream. Note: I cooked the toasted pecans with the apples and I quite enjoyed them that way.
In a saucepan melt the butter and add olive oil. Saute onions, celery and garlic until translucent but not browned. Remove from heat and place in a large stock pot. Add stock, potatoes, squash, turnips, carrots, parsnips and bay leaves then bring to a gentle boil over medium high heat. Reduce heat and simmer 5 minutes. Remove from heat and add apples, basil, thyme, pepper and salt to taste, mixing well. Ladle into prepared jars leaving a 1" headspace. Process pint jars for 75 minutes and quarts for 90 minutes at 10 lb pressure. Adjust pressure according to your altitude and / or style of canner.
On four slices of bread layer the mozzerella cheese and tomatoes. Sprinkle with basil, vinegar, salt and pepper. Top with remaining slices of bread. In a small bowl combine oil, parmesan cheese and garlic powder. Brush over both sides of each sandwich and either place on a grill over medium heat, or cook in a skillet until golden brown.
Bring water to boil in saucepan. Add spinach, cover, and cook until it is just done. Drain in a colander and rinse under cold water. Press out most of the liquid and chop coarsely. Heat oil in heavy saucepan over medium heat. When hot, add asafoetida followed by mustard seed. As soon as mustard seed begins to pop, add onion and garlic. Stir-fry for 2 minutes. Add potato and cayenne, let potato simmer a minute. Add spinach, salt and 2 tsp water; bring to boil. Cover tightly, turn heat to very low and cook gently for 40 minutes or until potato is tender. Stir occasionally and add liquid to pot if it becomes too dry.
cook each fruit seperately put each in blender blend til smooth measure sepately add to pan with sugar bring to a full rolling boil boil 1 minute remove from heat add bottle of pectin mix skim por into hot jars seal process in hot water bsath 15 minutes.
Heat grill to medium-high heat. Combine vegetables, tomatoes and dressing. Spoon onto center of large piece of heavy-duty foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Grill 8 to 10 minutes or until vegetabls are crisp-tender, turning after 4 minutes. Cut slits in foil to release steam before opening packet. Sprinkle vegetable mixture with cheese. KRAFT KITCHEN'S TIPS: SPECIAL EXTRA: Toss vegetables and tomatoes with 1 tablespoon pesto along with the dressing. Or sprinkle cooked vegetables mixture with chopped fresh parsley just before serving. SUBSTITUTE: If you don't have heavy-duty foil, you can use double layer of regular foil instead.
In a large saucepan, saute onion and garlic in oil until tender. Add broth and rice and bring to a boil. Simmer, covered about 10 minutes, then stir in zucchini, salt and pepper. Simmer, uncovered about 15 minutes until zucchini is tender. Beat together egg, cheese and parsley and gradually whisk into hot soup.
Cook rice according to package directions. Cook bacon in a large skillet until crisp, remove with a slotted spoon and drain on paper towels. Season chicken with salt and pepper, brown on all sides in 2 tbls of the bacon drippings. Add garlic and cream, simmer until cream begins to thicken. Add peas and simmer until peas are heated through. Reduce heat to low, add 3/4 of the cheese, stir until melted, add the remaining cheese if needed to thicken the sauce. Serve over risotto, top with bacon and extra cheese if desired.
Blend on high speed until all the ice is crushed and the drink is smooth. Share if you want. A variation that is NOT Jamba, but we like it is to add about a teaspoon of vanilla extract. It seems to bring out the berry/banana flavor well.
Preheat oven to 350°. In bowl of a electric mixer fitted with the paddle attachment, combine the flour, sugar, baking soda, baking powder, salt, cinnamon and cloves. Blend until the mixture is combined well. In small bowl, whisk together espresso, milk, egg yolk and vanilla extract. Add egg mixture to flour mixture; beat until a dough is formed. Stir in the hazelnuts and chocolate chips. Turn out the dough onto a floured surface. Knead it several times and halve it. On a large buttered and floured baking sheet with floured hands, form each piece of dough into a flat log 12 inches long by 2 inches wide. Arrange logs at least 3 inches apart on the sheet. Bake the logs in the center of oven for 35 minutes. Let cool on the baking sheet on a rack for about 10 minutes. Reduce the oven temperature to 300°. On a cutting board, cut the logs crosswise on the diagonal into 3/4 inch slices. Arrange the biscotti, cut side down, on the baking sheet. Bake 5-6 minutes on each side, or until they are pale golden. Transfer the biscotti to racks to cool and then store in airtight containers.