HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat a medium-size, heavy skillet over a medium flame. Add the ground beef and onion and saute until the meat brown and the onion is translucent, about 5 minutes. Remove from the heat, and let cool slightly. Meanwhile, in a medium bowl, mix the ricotta, 1 cup of the mozzarella cheese, 1/4 cup of the Parmesan cheese, the parsley, garlic, salt, and pepper. Stir in the meat mixture and set aside. Brush 1 teaspoon of the olive oil over a large baking sheet. Bring a large pot of salted water to a boil. Working in batches, add the manicotti and cook until softened but still firm to the bite, about 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the prepared baking sheet and let cool. Preheat the oven to 350°F Brush the remaining 2 teaspoons of oil over a 13x9x2-inch glass baking dish. Spoon 1/2 cup of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture, and arrange the stuffed pasta in a single layer in the prepared dish. Spoon the remaining cup of sauce over the manicotti. Sprinkle the remaining 1/2 cup of Parmesan cheese over the manicotti. Dot the top with the butter pieces. (The manicotti can be prepared up to this point 8 hours ahead. Cover and refrigerate. Bake the manicotti uncovered until it is heated through and the sauce bubbles on the bottom of the dish, about 35 minutes. Let the manicotti stand for 5 minutes and serve.
Heat oven to 250*F. Arrange tomato halves cut side up on an aluminum foil-lined baking sheet. Whisk together syrup, oil, thyme, garlic, and salt and pepper in a bowl and then drizzle over tomatoes. Bake until tomatoes are half-dried and concentrated, 3-4 hours.
Press the ready made pie crust into a 9" spring form pan. Whip the cream until very stiff. Whip the egg yolks with the sugar and add the Kahlua. Fold all together and put in the pie shell. Sprinkle with instant coffee on top for decoration. Freeze 4-5 hours.
Add hash browns to slow cooker. Brown beef and onion in frying pan. Add meat, and then vegetables, to slow cooker. Combine soup and milk, then pour on top of of meat & vegetables. Cover & cook on LOW for 4 hours. Add cheese, cover, cook additional 30 minutes.
Fill a large pot with water, salt and potatoes and bring to boil. Cook until fork tender. Meanwhile, heat oil in a medium sauce pot over medium heat. When oil is hot add onions and peppers and saute for 3 minutes. Add the garlic and cook until it begins to brown. Lower the heat and add tomato paste and stir for 3 to 5 minutes. Deglaze with white wine and reduce by half. Add tomato sauce and bring to simmer for 5 minutes. Then stir in butter and cream and set aside, covered to keep warm. When potatoes are fork tender, drain water and mash slowly adding the sofrito mixture. Season with salt and pepper and garnish with cilantro.
Put all ingredients in a container with a lid. Close lid and shake well. Add to salad and enjoy.
Put skirt steaks in a gallon sized ziploc bag. Add the salt, cumin, garlic and onion powders, chili powder, coriander, black pepper, sherry vinegar, cilantro, lime juice and chipotle pepper in a bowl and mix well. Pour this mixture over the meat. Marinate in the refrigerator for 30 minutes, or overnight for really yummy flavor. Preheat grill (temperature should be high). Grill peppers until charred on all sides, turning, 15 to 20 minutes. Transfer to a cutting board, wrap in tin foil, until cool, then peel. Grill the onions until nicely browned, 3 to 5 minutes per side. Unwrap the peppers; scrape off charred skin of pepper with a knife. Scrape out the seeds, and cut into thin inch strips. Cut the onions into pieces. Grill skirt steaks to taste (3 to 4 minutes per side for medium-rare). Slice when done. Place the tortillas on grill (15 seconds per side). To serve, place steak and vegetables on a tortilla. Add guacamole, sour cream, and salsa on top. Wrap and eat.
Preheat the oven to 425° F (220° C). Pour one can (400 gr/14 ounces) of sweetened condensed milk ( not evaporated milk) into a glass pie plate or shallow baking dish. Stir in a few flecks of sea salt. Cover the pie plate snugly with aluminum foil. Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the pie plate. Bake for 1 to 11/4 hours. (Check a few times during baking and add more water to the roasting pan as necessary). Once the Dulce de Leche is nicely browned and caramelized, remove from the oven and let cool. Once cool, whisk until smooth. Store in the refrigerator until ready to serve. Warm gently in a warm water bath or microwave oven before using.
Stir together barbecue sauce and molasses. Set aside. In a large bowl, mash beans. Stir in 3 tablespoons of the barbecue mixture (reserving remaining for brushing) and remaining ingredients -- rice through egg white. Form into four 6 oz patties. Heat olive oil in a cast iron or non-stick skillet over medium. Grill burgers for 2 minutes on one side. Turn and brush with remaining barbecue/molasses mixture. Top with Monterey Jack and grill for another 2 minutes or until cheese is melted. Serve with lettuce, tomatoes, pickles, onions and mustard on a bun which has been grilled in butter.
Grease a 9x5x3-inch loaf pan. Mix flour, baking powder, cinnamon, mace and cloves. Cream butter with brown sugar until fluffy/light in a large bowl. Beat in eggs one at a time. Stir in apricots and whiskey. Stir in flour mixture until blended, then raisins, mixed fruit, pecans and cherries. Spoon into prepared pan. Spread top evenly. Bake at 300 degrees for 2 hours or till wooden pick comes out clean. Cool completely in pan on wire rack. Loosen cooled cake around the edges with a knife; turn out onto rack. Wrap in cheesecloth, pour some Irish Whiskey over it every few days, and let age for two to four weeks. Overwrap the cheesecloth with foil. Keep in the refrigerator.
Mix onions, green peppers& mayo in bowl and set aside. Over medium heat in medium size pot mix until creamy and well blended cream cheese& tomatoe soup (No cream cheese lumps). Rinse both cans of shrimp well under water, set aside to allow water to drip off. In small bowl mix warm water and Gelaton until dissolved. Once tomatoe soup and cream cheese is well blended add all ingredients to the pot, mix well. Put shrimp dip into a nice serving bowl (the one you'll serve the dip in) that can be refrigerated. Refrigerate until the dip is completely chilled. When the dip is done it will be hard as jello. Serve with a HARD cracker, seasame crackers,trisciuts, etc. A cracker that wont break when you dip into it.
Preheat oven to 350°F. Line a cookie sheet with aluminum foil (or silpat if you have it). Place the Cheez-it's in a zip-lock baggie and give it to your kid to play catch, touch football, whatever. Smack the back a few times with a rolling pin... get the cheese-it's crushed, but don't worry if there are some larger pieces. Pour into a shallow bowl or plate. Crack the eggs into a bowl and add the water. Whisk together until combined well. (something else your child can do!). Dip the chicken in the egg mixture, then roll around in the crushed Cheez-it's (kids love this part!) Place on the cookie sheet, continue until all the chicken is coated. Lightly spray all coated chicken with the cooking spray. Bake at 350°F about 15 -20 minutes (start checking the smaller ones after 10 minutes. I always pull them out as they get cooked through so that the smallest isn't incinerated by the time the largest piece is done cooking).
Use a heavy-bottom saucepan. Boil maple syrup over low heat, stirring until heated to 234F on your candy thermometer. Remove from heat and let cool to 110°F Beat in vanilla and salt until it is hard enough to be shaped into patties.
Cut veal muscles into small pieces (as for paprikas). Mince onion very finely. (If you use fresh plum tomato first soak them 2-4 minutes in hot water, remove skin and "shave the best red part from it", remove seeds and cut into small pieces. If you use canned tomato, skip this part.). Saute onion on olive oil until translucent, add meat and saute 5-7 minutes. Add wine and saute until alcohol evaporates (2 min.). Add finely minced garlic and tomato. Season with some of basil, marjoram and oregano (the rest add at the end). Season with salt and pepper. Stir well and cook about 20 minutes or until all liquid evaporates. Add rice and water as manufacturer suggests (Remember that you may have some water already in the pot, so count this water out). Cook until rice is done (20 min.). Before end you may add some of basil, oregano and marjoram if you did not put all at the beginning. Serve hot with grated parmesan.
Combine all ingredients until well mixed. Cover and refrigerate overnight. Shape into 8 patties. Cook in a skillet coated with nonstick spray about 3 minutes each side, meat thermometer should read 165 degrees. You can also crumble the turkey into the skillet for crumbled sausage.
Mix cream cheese with chopped garlic, sun-dried tomatoes and a dash of chopped basil. Add a pinch of salt. Mix until the mixture is soft and manageable. Slice each jalapeno lengthwise on 1 side, being careful not to cut the jalapeno in half. Remove the seeds if you don't want them too hot -- depending on your pepper, you may have to slice around the stem of the pepper to create a manageable opening to squeeze the filling inches. Fill either a pastry bag or tool of your choise with the filling. Use something that will allow you to squeeze the filling into the opening of the pepper with ease. Be careful not to overfill as the filling may spurt out while cooking. Wrap each pepper with 1 to 2 strips of bacon, securing the opening in the pepper. Secure the bacon with a toothpick (best to soak them first to prevent burning on the grill). This also helps prevent the peppers from falling into the grill! Long metal or wood skewers work well for large amounts. BBQ the peppers until they are lightly roasted, or until the bacon is fully cooked. Use some foil to cook on if your peppers are cooking too fast or beginning to burn on a hot grill. Serve immediately.
Heat a heavy-bottomed skillet over medium-high heat; season chicken breast with salt and pepper; brown chicken on both sides, about 3 minutes per side; remove chicken to plate and keep warm. Add apples and shallots to the skillet; cook until apples begin to soften, about 2 minutes; add thyme, salt and a generous grinding of pepper, cook 1 minute; Pour in chicken broth and cider and cook over high heat until the liquid has reduced by half, about 5 minutes. Return chicken breast to the skillet, nestling them in among the apples; reduce heat to medium-low and simmer until chicken is no longer pink in the middle, about 8 minutes.
Put the basil leaves in a food processor with the anchovy fillets, vinegar and mustard and whizz together for about 10sec to make a rough puree. With the motor running, slowly pour in the olive oil. Reserve about 6tbsp of the sauce and pour the remainder into a small serving bowl. Place the chicken skin-side down in a broiler pan and brush lightly with half of the reserved sauce. Season with salt and pepper. Heat the broiler to its highest setting and cook the chicken about 2in away from the heat for 7min. Turn chicken skin-side up and brush again with the remaining sauce. Baste with the cooking juices - which will look a little curdled but don't worry! Cook for a further 7min or until the chicken is golden and cooked through. To crisp the skin, move the chicken closer to the heat. Serve with the pan juices and sauce, garnished with a few basil leaves.
Always start with the wet ingredients first for the breadmaker if you have one. This is what I used settings: wholewheat, 900g,medium. Cooking time is 3hrs. If you are making this via mixing bowl start in the same way. Ensure oven is gas Mark 250 then lower it to 150 once bread is ready to be baked. Then add all the dry ingredients next with the yeast last to add. Start kneading once it has formed a dough for ten minutes. Place the dough on a bowl, cover with clingfilm in a warm place and leave to raise for an hour. Grease bread pan with low cholesterol butter, then place the dough in the pan moulding it to size you desire, then place in the oven to bake until golden brown. Keep checking with a tooth pick to ensure bread is cooked in the middle. The smell should be amazing and the taste will be even better. Try it with sugar free jam or almond butter and banana or just simply low cholesterol butter. Yummy ??. For more healthy heart recipes follow me on Instagram my_crazy_weightloss_journey.
To prepare marinade, combine all marinade ingredients in a food processor; process to a paste. To prepare chicken, coat chicken with marinade. Cover and refrigerate 4 hours or overnight. Preheat oven to 350°F Season chicken with salt and pepper; place on rack in roasting pan. Wrap garlic in foil and place alongside chicken. Roast 1 1/2 hours or until a meat thermometer inserted in thigh registers 170°F Remove from oven and let rest 20 minutes. Reserve pan juices in the roasting pan. Add broth and lemon juice. Squeeze roasted garlic cloves into broth mixture. Whisk, stirring to loose brown bits, and simmer until slightly thickened. Serve with chicken.
Combine all ingredients (except garnish), into a mixing glass. Add ice and stir. Strain into a chilled tall glass, and garnish with a citrus twist and sprig of fresh lavender.
Preheat oven to 200C (180C fan forced). Grease a baking tray. Place flour and 2 tablespoons of the sugar in a large bowl and using fingertips, sub in 50 grams butter until mixture resembles fine crumbs (I would use a food processor and then transfer to a bowl) and then stir in 1/3 cup muesli. Add milk to flour mix and using a round bladed knife, mix until soft dough forms and using hands bring dough together in bowl to form a ball. Turn dough onto prepared tray and press dough out to 20cm (diameter) disc and sprinkle remaining muesli and sugar over top of dough. Using a sharp knife dipped in flour, mark 8 wedges in top of dough and then bake for 18-20 minutes or until golden and scone sounds hollow when tapped lightly. Remove from oven and stand for 5 minutes. Using markings as a guide, cut into wedges and serve with extra butter. INDIVIDUAL MINI SCONES - press dough out onto a floured surface to 2cm thick and using a small round pastry cutter, cut into rounds and place on a greased baking tray and bake for about 10 to 12 minutes (guesstimate) or until golden and have a hollow sounds when lightly tapped.
In a medium pot or dutch oven, heat oil over medium heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes, or until onion is tender. Add water, tomatoes with their juice, and lentils. Cover and simmer for 15 minutes. Add carrots, worcestershire sauce, vinegar, and salt. Cover and simmer 25 more minutes or until lentils and vegetables are tender. Garnish with chopped parsley (OR you can add fresh spinach and wilt it into the soup).
In a large bowl,mix everything except the hazelnuts (and the pie shell of course) until smooth. Add hazelnuts and mix until well incorporated. Pour into pie shell. Bake in a 350 degree oven for 45 minutes. Remove from oven and allow to stand of at least 20 minutes before cutting. Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Wash and trim radishes, if large cut them in half. Add radishes to a deep pan, add enough water to cover them. Add the butter, olive oil, sugar and salt. Cover and bring to a boil. Reduce heat to medium low and simmer, covered for 12 minutes. (radishes should be tender and the liquid reduced to a glaze) If the radishes are cooked before the liquid has reduced then remove the radishes and cook liquid, uncovered until it thickens to a glaze. Toss the radishes in the glaze, sprinkle with the pepper and parsley and serve.
Heat oil in a large non-stick skillet over medium-high heat until hot but not smoking. Add cabbage and shallots and cook, stirring occasionally, until cabbage has softened slightly, about 15 minutes. Stir in salt, lemon juice, and vinegar. Season with pepper. Cook until cabbage has wilted and shallots have softened, 10-12 minutes more. Stir in raisins and serve.
Cook and stir sausage, chilies, chili powder, oregano, seasoned salt, cumin, garlic powder and sugar in oil in a 12 inch skillet until sausages are light brown. Stir in corn and mushrooms. Keep warm. Heat oven to 400. Heat butter in a 9 inch deep dish pie plate until melted. Beat eggs, flour and milk until smooth. Pour into pie plate. Mound sausage mix into pie plate to within 1 inch of edge. Cook uncovered for 20 minutes. Sprinkle with cheese. Cook 10 to 15 minutes more, until cheese melts. Sprinkle with onions. Serve.
Combine first 4 ingredients until smooth. Spread in the bottom of a greased pan. Pour nutella over the peanut butter mixture. (we originally thought chocolate ganash, but nutella was easier). Chill for about 2 hours. Serve with Graham Crackers, Animal Crackers, Etc.
Preheat oven to 350F. Peel potatoes and slice for French fries. Lay out on paper towel, pat dry. Potatoes should be as dry as possible. Put potatoes in a large bowl and drizzle with oil, tossing to coat evenly. Lay in a single layer on a large baking sheet; sprinkle dry dressing mix and parsley over all. Bake 25 min, then flip over only once. Return to oven and increase temperature to 450F. Cook 3 to 5 min longer until potatoes are tender and start to brown.
Pre heat oven to 400°. Cut Puff Pastry into 5x5 inch Squares. Using your finger, stretch the pastry Just a little bit to even out the thickness. Place each square into the pan (Do Not Push it Down). Spoon a desirable amount of Nutella Into the Center of the Squares. Using your fingers, Pinch all of the folds closed on top so it is mostly sealed. After You place them into the muffin or cupcake pan, gently drizzle some melted butter on the tops of the pastry. Bake 10-15 Minutes or Until Golden Brown. Wait about another 10-15 minutes to cool and ENJOY!
Microwave the chocolate in a medium microwaveable bowl, on HIGH for 2 minutes or until chocolate is almost melted, stirring after 1 minute. Remove from microwave & stir until chocolate is completely melted. Add last 3 ingredients, mixing well. Spread onto wax paper-covered baking sheet. Refrigerate 1 hour or until firm. Break into about 10 pieces. Store in tightly covered container at room temperature.
Tear lettuces into pieces. Place in large bowl. Add remaining ingredients and toss well. Let stand 30-45 minutes at room temperature. (salt and pepper is to be added to suit your taste).
Preheat oven to 325. Combine cake mix, oleo, and 1 egg. Press into bottom of a 10x15 pan. Beat remaining eggs. Add cream cheese and powered sugar. Mix well. Stir in coconut and nuts. Spread over crust. Bake at 325 for 40-45 minutes until golden brown. Cut into squares.
combine: meat, egg, milk, barley, chili powder, and salt in a bowl. mix and form into 2" meatballs. melt butter and oil in fry pan. brown meatballs on all sides. combine: tomatoes, water, teriyaki sauce, and onion in a large sauce pan. bring to a boil. drop meatballs into sauce pan. cover and simmer for 1 1/2 hours.
- dissolve the beef bouillon cube (Maggi) in about 3 tbs of hot water. - dissolve the tomato paste in about 1/2 cup of hot water. - marinate the beef cubes for at least 3 hours in the following:. -- garlic, grated onion, oregano, cilantro, parsley, dissolved beef cube and tomato paste. - remove beef pieces, save marinade for later use. - heat oil to high temperature (around 425 degrees F) and brown beef cubes on all sides. - reduce oil temperature to medium and add the carrot, celery, bay leaf and green bell pepper and cook for about 3 minutes. - add the reserved marinade. - cover and simmer for 20 minutes.stir frequently. - Add the rest of the water and taste for salt and pepper and adjust if needed. - Continue to simmer for 30 minutes longer. (beef cubes should be very tender). - serve it hot with boiled white rice.
Drain the jalapenos (keep the jar) in a colander and rinse with water for 1 minute. Most seeds are going to drift to the bottom. Put about 1 TBS of sugar and the minced garlic in the bottom of the jar. Add approximately 1/4 cup of the jalapenos and then alternate putting in the remaining sugar and rinsed drained jalapenos I leave most of the seeds in the colander and throw them away because I am a heat wimp. Put the lid on tight and roll the jar around to distribute the sugar and garlic. Put in the refrigerator for 48 hours. After 48 hours you'll see syrup forming on the bottom. Check that the seal is tight on the jar and shake the jar a couple of times and then flip the jar over and put the jar back in the fridge up side down for 48 hours. The syrup will now run to the bottom and work on dissolving the remaining sugar. Serve with savory items.
In large skillet on med high heat, saute vegetables in oil for 2 minutes. Turn to low and keep warm. Bring water in a medium sauce pan to boil. Break noodle "squares" in half and add to boiling water. Boil for 3 minutes. Drain water, and add cooked noodles to skillet of vegetables. Add pepper flakes, garlic, soy sauce, and flavor packets from Ramen noodle packages. Stir/toss with tongs. Serve immediately in a shallow bowl or platter, sprinkle with sesame seeds.
In a large bowl, cream together the butter and sugar. Add the egg yolks, sweet potatoes, water, and vanilla. Mix well. In another bowl, combine the flour, cocoa, and baking powder. Add to the sweet potato mixture. Beat the egg whiltes until they form stiff peaks. Fold the egg whites and nuts into the batter. Pour into a greased 9x13 baking dish. Bake at 350 degrees for 30-35 minutes. Allow to cool completely before frosting.
Place a large stock pot with olive oil over a medium high heat Season the cubed lamb Place in pot Add garlic, scallions and curry powder. Mix well Next add onions, ginger, scotch bonnet Add all spice and fresh thyme, add parsley Add salt and pepper Next add lime juice and coconut cream. Stir Next evenly add the curry and mix well Let simmer for approximately 3 minutes Place your sweet basil into the pot and stir Add butter and mix until it's melted Add the chicken stock and stir Cover and let simmer for approximately 25-30 minutes Serve over rice .
Heat the bacon drippings (or olive oil) in a Dutch oven over medium-high heat. Add the onions and cook until softened and translucent, about 8 minutes. Add the garlic and crushed red pepper and cook, stirring, for 1 minute. Add the crushed tomatoes, tomato sauce, and tomato paste. Season the sauce with the basil, oregano, salt and pepper. Bring to a simmer over medium-high heat, stirring occasionally. Place the remaining ingredients, except spaghetti, in a large mixing bowl. Mix together just until combined. Form meatballs by rolling meat mixture into 1 tablespoon-sized balls. Place meatballs on a plate as they are formed. (Hint: If your hands are slightly damp, the meatballs will roll more easily without sticking.). Place the balls into the simmering sauce 1 at a time. Allow the sauce to return to a simmer, and cook, partially covered. Let the meatballs to rest undisturbed for 25 minutes before stirring. When the meatballs rise to the top, stir gently. Simmer, partially covered, for an additional hour, stirring occasionally to prevent the sauce from sticking to the bottom of the pot. Remove the sauce from the heat and serve immediately over cooked spaghetti. Reserve leftover sauce and meatballs for the Pasta Frittata. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika. 2 tablespoons salt. 2 tablespoons garlic powder. 1 tablespoon black pepper. 1 tablespoon onion powder. 1 tablespoon cayenne pepper. 1 tablespoon dried oregano. 1 tablespoon dried thyme. Combine all ingredients thoroughly. 2/3 cup.