HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare pasta according to package directions. Drain pasta. Meanwhile, heat an extra-large skillet over medium heat (or wait until pasta pot is empty and use that). Add peppers and spinach, and stir and cook for 2-3 minutes, until spinach is wilted. Add salmon. Add dressing; toss to coat. Add chicken broth until sauce is moistened (you will probably end up adding about 1/4 cup). Season to taste. Add pasta to pot and stir. Divide spinach-pasta mixture among four bowls. Top with grated Parmesan if desired.
Mix the breadcrumbs and the grated cheese. Spread over the top of the pie. Sprinkle with dried basil or herb of your choice. Cook as for regular pastry pies.
Heat your 6 tbls of olive oil in a pan and fry your onions till see through (not golden). Add your garlic now cook till golden. Add your olives and gently cook till they soften slightly (don't let your onion and garlic burn). lower the heat and add your WHOLE SPICE let them heat through for a min or two (you should smell a nutty scent).Remove from heat. Add the POWDER SPICE to the warm pan and stir put back on a low heat and keep moving the mix around for no more than a min (don't let it burn) it may smell muddy--that's the cinnamon and chile (they don't like each other but taste great together) but that means it's ready. Mix in your TINNED drained spinach,. Add your veg stock to the mixture and stir in, bring too simmer point and remove from heat. Put your chickpeas (rinsed and drained) into your Tajine or casserole and stir in the mixture. Make sure you cover with a lid and place in a cold oven. Cook for one and a half hours on 200°C. While that's simmering away place together the figs, coriander, chilie, and 2 tbps of olive oil.and mix gently together, set aside to let the flavours meld. After an hour and a half remove from the oven and pour the fig mix over the spinach and chickpeas, recover and cook for a further 30 minutes--don't stir. Remove from the oven and now gently turn it all together and salt to taste. Sprinkle the orange zest over and take to the table.
Set oven to 400 degrees. Butter a 13 x 9-inch baking dish. Melt the butter in a large skillet over medium-high heat; add in onion and garlic, saute for about 5 minutes or until softened. Add in chopped plum tomatoes, hot sauce, basil and thyme, saute for about 5 minutes, then season with salt and lots of black to taste. Layer about 1/3 of the tomato mixture into the bottom of the baking dish, then half of the sliced potatoes then half of the cheese (about 1-1/2 cups). Repeat the layers ending with the tomato mixture on top, then sprinkle Parmesan cheese on top of the tomato mixture (any amount desired). Cover tightly with foil. Bake for about 40-50 minutes. Uncover and bake until browned on top and bubbling around the edges (about 20-25 minutes longer).
Remove turkey from wrapper and set gravy packet in refrigerator for the time being. Leave netting on turkey breast and keep the turkey in one piece; rub turkey down on both sides with poultry seasoning and set in crock pot. Add 2 cans of chicken broth to the crock pot, set to low, and cook for 8-10 hours. At about the 5-6 hour mark, turn the turkey over, and add one more can of broth to the crock pot. At the end of the cooking time, remove turkey from the pot and place in a shallow baking pan, remove the netting, rub the top with butter, and set under a broiler in the oven to crisp up a bit. Allow the turkey to sit 15 minutes before cutting. If you wish, use a portion of the pan juices to pour over some of your dressing/stuffing if you made some to give it extra flavor. Use the remaining pan juices mixed with the gravy packet in a saucepan on the stove, heated with some cornstarch or flour to make a gravy for the meat.
Pre-heat oven to 400°F. Prick squash in several places and bake 45 min until tender. Allow to cool slightly, cut in 1/2 and scoop out seeds. Pull out squash strands from each side with a fork. Transfer to a warm bowl. While squash is baking: Heat cream, garlic and sage in pan over med. heat. Cook 10 min until cream is thick enough to coat the back of a spoon. Pour sauce over squash, toss lightly until combined. Add salt and pepper to taste, sprinkle with parmesan cheese. Serve immediately.
Preheat the oven to 400 degrees F. Drain the tomatoes, reserving the juice. Cut the tomatoes in half. Toss in a medium size bowl with onions and garlic and about 4 tablespoons of olive oil. Liberally sprinkle with salt and pepper. Spread evenly on a baking sheet and roast until onions turn brown, about 30 minutes, stirring halfway through to prevent burning. Transfer the tomato mixture to a large heavy bottomed pot. Add the reserved tomato juice, stock and fresh thyme leaves. Let simmer for about 15 minutes. Blend until smooth, taking care not to splatter the hot soup. Add heavy cream and return to a simmer, but do not boil. Adjust the seasoning. Pour into bowls and top with a thin strips of fresh basil.
Mix all and knead on a floured surface for about 10 minutes. Let rise 20 minutes and knead again. Make into rolls, using a floured glass to cut out, and place on a lg. greased pizza pan. Let rise 20 minutes or until double in size. Bake at 375, for 20 minutes.
Preheat the oven to 275 degrees F. For the herb rub: Add the garlic, fennel seeds and red pepper flakes to a food processor and pulse until finely chopped. Add the oregano, rosemary and thyme and pulse into a rustic paste. Season with salt. Reserve 2 tablespoons of the rub for the mayonnaise spread. For the pork: Lay the pork belly on a cutting board, skin-side-up, and score the skin at 1-inch intervals, 1/2-inch deep with a sharp knife. Rotate the pork 90 degrees and score the skin again, to create a diamond pattern. Sprinkle generously with salt; be sure to get into all the crevices. Flip the pork over, sprinkle generously with salt, then rub the meat side with the herb rub. Roll the pork belly up as tightly as possible and tie it crosswise with butcher's twine at 2-inch intervals. Place the pork in a roasting pan fitted with a rack. Pour 1/2 cup water into the bottom of the pan. Roast the pork to an internal temperature of 150 degrees F, 2 1/2 to 3 hours. Check periodically to ensure there is still some liquid in the bottom of the pan and add a little water to prevent scorching. Baste the pork belly with pan drippings a couple of times during cooking. Once the pork reaches 150 degrees F, raise the oven to 475 degrees F and continue roasting until the skin is super crispy, 30 to 40 minutes. For even browning, flip the pork halfway through the second roasting period. Transfer the porchetta to a cutting board and let rest for 20 to 30 minutes. Remove the rack from the roasting pan and pour off all but 3 tablespoons of the pan drippings. Set the roasting pan on the stovetop over medium heat. Add the onions and saute until lightly caramelized, about 15 minutes. Season with salt and pepper. For the mayonnaise spread: Mix together the mayonnaise, capers, parsley, lemon zest and juice and the reserved herb rub. Season with salt and pepper. Cut the porchetta into 1/4-inch-thick slices. To assemble the sandwich: Slather both halves of a ciabatta roll with mayonnaise spread. Layer the bottom half with slices of porchetta and top with caramelized onions and arugula.
Select SEAR/SAUTE and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes. Place oil, onion, and green pepper into the pot. Cook until vegetables are soft, approximately 5 minutes. Add salt and mushrooms, and cook until mushrooms are soft and have released most of their liquid, approximately 5 minutes. Add shaved steak, garlic powder, onion powder, black pepper, and Worcestershire sauce. Stir, and cook until steak is cooked through, approximately 5 minutes. Fold in the cubed sub rolls, allowing them to soak up the juices from the steak. Evenly lay the Provolone slices on top of the mixture. Close the crisping lid. Select BAKE/ROAST, set temperature to 375 degrees F, and set time to 7-10 minutes. Select START/STOP to begin. Check frequently to avoid burning the cheese. When cheese is browned and bubbly, serve immediately.
Mix the first 4 ingredients together in large mixing bowl. Add thawed potatoes and 1 cup of the grated sharp cheddar cheese to mixture and mix together thoroughly. Spread into 9 x 13 casserole dish. Sprinkle top with remaining cup of cheese and bake at 350 deg. for 1 to 1/2 hours.
In a medium saucepan, with heavy bottom, heat the oil over moderate heat. Add the ginger and garlic and cook for about 3 minutes, or until they begin to turn golden brown. Watch carefully so they don't overcook. Add sesame oil, chili oil and the black beans. Cook 1 minute, stirring constantly. Add the green onions and cook 2 minutes. Stir in the chili paste, tamari and stir to create a smooth sauce. Add the peanut butter and tahini, again stirring to create smoth paste. Cook 1 minute, stirring constantly. If you want a really thick sauce, add an additional TBSP of peanut butter and tahini. Add the broth slowly and reduce the heat to low. Let the sauce simmer for a min of 15 minutes, as the flavors need to blend, and the broth thicken. Taste for spiciness - add more chili paste and chili oil if you want more heat. Saute ground beef, and when it is cooked through, spoon in some of the tan tan sauce and heat until liquid has been absorbed. The sauce can be made 24 hours ahead of time; cover and refridgerate. Just before serving, bring back to temperature, but don't boil. To serve: Place cooked noodles into individual serving bowls, top with beef, green onions, cilantro and peanuts. Ladle sauce over top.
Cook the spinach in pot of boiling water for 1 minute. Drain, rinse under cold water, drain again, and squeeze dry. Place the spinach, buttermilk, half of the onion, chiles, and the lime juice in food processor and pulse until the spinach is finely chopped and the mixture is well combined. Do not overblend. Mash the avocado in a bowl. Stir the spinach mixture with the tomatoes, cilantro, and remaining onion.
Mix 1/2 cup butter, sugar, cocoa, vanilla and egg together in small saucepan. Cook over low to medium heat until well mixed. In large bowl, mix together graham cracker crumbs, coconut and nuts. Pour chocolate mixture over top and mix well. Pat into 9-inch square pan. Chill. Cream milk, custard powder and 1/4 cup butter together. Add confectioner's sugar to make a firm, but soft spread. Spread on top of first layer and chill again. Melt chocolate and butter together. Spread over previous layer and chill. Remove from refrigerator 15 minutes before slicing.
Heat oil in a large shallow pan. Throw in onions and cook for 10 mins, or until soft. Tip in the garlic and ginger, then cook for a further 2 mins, watching the garlic doesn't burn. Stir in curry paste and cook for another minute. Now pour in 1 liter of cold water, the tomatoes and 1 tsp salt. Give it a good stir and bring to the boil. Cook the sauce over a high heat for about 10 mins, or until the liquid has reduced by a third. Will keep for 1 week in the fridge or freeze for up to 2 months.
Preheat oven to 170°C. Beat the margarine or butter until it is soft. Add the sugar. Add the black sesame powder and honey and mix well. In a separate bowl, beat the egg just a little. Add to the sugar,butter, and sesame mixture in 2 or 3 additions, or else it will curdle. Add the milk. Sift together the cake flour and baking powder. Fold in the flour to the mixture with a rubber spatula. Pour into the muffin liners. Add black sesame seeds on top to garnish if desired. Bake for 15 to 17 minutes.
Cook Spaghetti , drain and set aside. Pre heatn oven to 400 F. Saute onions and mushroom in sauce pan with butter for 4 minutes. Add gravy and heat Add half and half and sherry wine, blend. Add turkey and 1/4 c cheese to finish sauce. Season to taste with salt and pepper. Grease a 2 quart casserole Put cooked spaghetti in casserole. Pour sauce over spaghetti. Top with remaining parmesean cheese. Bake 10 to 15 minutes or until lightly brown.
Stir the soup, mayo and lemon juice together. Layer in a small casserole dish:1/2 chicken, 1/2 cheese, 1/2 broccoli, 1/2 sauce. Repeat Bake 45 minutes at 350F.
Preheat oven to 450°F Grease 4 standard size muffin cups ( 2 1/2 inch diameter ) of a 6 cup muffin tin. Sift flour and salt into a bowl. In separate bowl beat egg, milk. butter and mustard. Pour over dry ingredients and stir to form a batter. Do not beat mixture!. Fill bottom of each muffin cup with 1 Tbs of the cheese to evenly distribute over bottom of muffin cup. . Divide batter among the muffin cups and sprinkle top of batter with remaining Tbs of the cheese. Fill the empty muffin tins 1/2 way with water. Bake 15 to 20 minutes or until puffed and golden. Carefully remove from oven. Remove from muffin tin and serve warm.
Combine all the ingredients in a medium saucepan and cook on medium heat for 10 to 15 minutes, stirring, until the cranberries have popped and the sauce is thick.
Unroll dough and spread out into an ungreased 9 x 13 inch baking pan, pressing over bottom and 1/2 inch up sides to form a crust. Bake crust at 375 degree for 10 minutes and remove from oven. Trim away stem portions of florets and discard. Cut broccoli into small pieces. Distribute broccoli, cubed chicken and pimento evenly over crust. In separate bowl, mix mayonnaise, mustard, soup and 1/2 cup of cheddar cheese. Spoon. this mixture evenly over chicken. Sprinkle top with remaining 1 cup of cheese. Bake at 375 degrees for 15 to 20 minutes. Let stand 4 minutes before cutting into squares and serving.
Set spinach out to thaw. Melt butter in a medium pan on stove. Stir in flour and spices. Add milk slowly, stirring constantly until sauce thickens. NOTE: A white sauce reaches its maximum thickness when it starts to boil. Add thawed, drained spinach. If making ahead, put in a covered casserole dish and store in refrigerator. Before serving, heat in a 350 degree oven until bubbly (about 1/2 - 3/4 hour).
Place chicken and Cajun seasoning in a bowl and toss to coat. In a large skillet over medium heat, saute chicken in butter or margarine until chicken is tender, about 5 to 7 minutes. Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through. Pour over hot linguine and toss with Parmesan cheese.
Bring water to a boil in a saucepan large enough to fit potatoes. While water is coming to a boil wash and peel potatoes. Cut potatoes into 1/8 inch medallions and add to boiling water and cook for 4-5 minutes. The potatoes should hold their shape and be slightly firm in the middle. While potatoes are cooking chop the parsley and assemble the rest of the ingedients. Strain the potatoes and set a saute pan over medium heat and add butter until barely foaming then add the potatoes to the pan and season with cumin and salt and pepper to taste. Cook the potatoes until slightly browned and fully cooked in the middle. Once the potatoes are cooked, add the lemon juice to the pan and toss until fully coated. Check for seasoning and turn off the heat. Once off the heat, add the chopped parsley and toss. Serve warm.
Score meat in diagonal, criss-cross pattern on both sides, about 1/4" deep. Mix rub ingredients. Spread into meat. Refrigerate overnight. Grill, covered, over medium high sitting 7 to 10 minutes on each side or until desired degree of doneness. Remove from grill and let stand 5 minutes. Cut into very thin slices.
Mix mix, water, milk powder (or 1.5 cups of milk if using instead) and egg yolk with beaters until well mixed. In a separate bowl, beat egg whites with clean beaters until stiff. Fold egg whites into batter. Pour batter onto a preheated waffle griddle/iron/baker and bake. These can be frozen when cooled. Best if heated in microwave briefly (about 10-30 seconds depending on microwave) but can be toasted if you like them crispy.
Place oven rack in center position in oven and preheat to 375°F. Bring a small saucepan of water to a boil over high heat. Add 1/2 teaspoon of the salt and broccoli and cook 3 minutes, or until broccoli is slightly cooked(blanched) but still firm and bright green. Using or pot holders, move the saucepan from the heat and drain the broccoli in a colander set in the sink. Be careful of the steam. Rinse under cold running water. Set aside to drain. Heat the oil in a medium skillet over medium heat. Add onions, garlic, 1 teaspoon of the spice mix, the parsley, basil, 1/4 teaspoon of the remaining salt, pepper, and veggie crumbles, and cook, stirring, until the onions start to brown, about 8 minutes. In a large bowl, whisk together eggs, milk, the remaining 11/2 teaspoons of spice mix, and remaining 1/2 teaspoon of salt. Add Parmesan cheese and whisk vigorously to combine. Spread the cooked spaghetti evenly in a casserole dish. Pour the veggie crumble mixture over the spaghetti and toss with a fork to mix. Place the blanched broccoli on top of the spaghetti. Pour the egg mixture over the spaghetti. Sprinkle the spaghetti all over with the mozzarella cheese and bake it in the oven until golden brown, about 20-25 minutes. Using pot holders, remove the casserole dish from oven and let it rest for 5 minutes before serving. For spice mix: Place all the ingredients in a mixing bowl. Stir well to combine. Store in an airtight container for up to 3 months. Yields about 3/4 cup.
Heat the oven to 375 degrees Fahrenheit. Prick the sweet potatoes with the tip of a knife; place on a baking sheet. Bake for 1 hour, or until completely tender. In a medium skillet over medium high heat, crumble the sausage. Cook until all trace of pink is gone. It doesn't need to be brown, just cooked through. Drain any excess fat and set aside. In the same pan, melt the butter over medium low heat. Add the leeks, sage, and thyme. Cook until the leeks are soft and starting to turn golden. Remove the leeks from the pan and set aside with the sausage. Cut the sweet potatoes in half lengthwise. Carefully scoop the flesh into a mixing bowl, leaving 1/8 inch of flesh around the edge, so the skin will not fall apart when you fill it. Place the empty skins on a baking sheet. Preheat broiler, placing the rack about 6 inches from the heat. Mash the sweet potato flesh until smooth; add the sour cream and kosher salt, mixing to combine. Add the sausage and leeks and mix well. Taste for seasoning, and add more salt if needed. Scoop the sweet potato mixture back into the skins; top with the grated cheese. Place in the oven and broil until the cheese starts to brown, about 4 to 5 minutes. Remove from oven. Cut each potato in half to make two servings. (If you used small potaotes, you won't need to do this).
In a jar, whisk together the dressing ingredients (oil - pepper). In a large salad bowl, combine salad ingredients, toss. Add the dressing and toss. Refrigerate at least 30 minutes before serving.
Heat brown sugar, butter, and almond extract in a small saucepan. Stir until blended. Arrange frozen rolls in a lightly greased 10-cup bundt pan. Drizzle sugar mixture evenly over rolls. Sprinkle with pudding mix and almonds. Cover and let stand at room temperature 3 hours. Bake uncovered, on lower oven rack at 350 degres for 30 minutes or til golden brown. Remove from oven, and let stand 10 minutes. Invert pan onto a lightly greased plate. Serve warm.
Preheat oven to 375 degrees. Melt butter in large saucepan until sizzling. Add stuffing and poultry seasoning and toss to coat. Set aside 1/2 cup for topping. To remaining stuffing mixture in saucepan add broccoli, corn, eggs, onion, salt and pepper and mix well. Spoon mixture into ungreased 2-quart casserole; sprinkle with reserved stuffing. Bake uncovered for 45 minutes or until knife inserted 1-inch from edge of pan comes out clean.
Preheat the oven to 375°. Combine the eggs, milk, and pumpkin in a mixing bowl. Add the Splenda, nutmeg, ginger, and cinnamon. Grease a 9 inch pie plate, and place tortilla in bottom to act as crust -or- just grease an 8x8-inch Pyrex pan (I prefer it without the crust.). Pour pumpkin mixture into pan, and bake for 45-50 minutes till a knife comes out clean. Delicious cold or hot. You can make 'mock' whipped cream by whipping a little bit of the leftover evaporated milk with some Splenda, but it's not the same as the real stuff.
Preheat oven to 350°F. Lightly grease a cookie sheet. Mix all ingredients together in a medium sized bowl. Form mixture into small balls (about 1 rounded tablespoon each). Place on cookie sheet and flatten slightly, bake for 15 minutes on each side at 350°F. Add balls to a marinara sauce and simmer, covered, for 30 minutes. Check during simmering to see if more sauce needs to be added. Serve with pasta and sauce. **NOTE: If you are going to substitute large zucchini for the small ones called for in the recipe, you should squeeze the grated zucchini dry before adding the rest of the ingredients. Large zucchinis contain much more water than small ones, and may cause the mixture to be too wet to hold together.
Put all ingredients except diced tomatoes in food processor and puree. Make sure to include juice from pineapple can. Stir in diced tomatoes and refrigerate overnight to let flavors marry together.
Basic White Sauce-. Melt margarine in sauce pot. Add flour, salt, pepper and stir. Add milk and cook until thick, stirring constantly. Casserole-. Shred cabbage (with a large kitchen knife). Cook 5-8 minutes in boiling water with 1 tsp salt. Don't overcook. Cabbage should remain crisp. Drain well. Layer ingredients in a buttered 2 quart casserole dish in this order: half of cabbage, enough white sauce to cover, second half of cabbage, remaining sauce, cheese. Sprinkle with bread crumbs and bake at 300 degrees for 15-20 minutes.
Heat the oil in a wok; add the mustard seeds and curry leaves then quickly add the onion. Cook for about 3 minutes until the onion starts to brown. Add the garlic, ginger, chili, tomato and turmeric. Continue to cook a few minutes more until soft. Add the masala and fry another half minute. Gradually add the cocnut milk and bring to a simmer. Turn the heat to medium and add the prawns: cook for about 2 minutes or until the prawns are cooked through. Season to taste with salt, serve in bowls with the coriander sprinkled over.
Combine cookie crumbs and butter. Press into the base of a rectangle pan, refrigerate. Beat cream cheese and sweetened condensed milk until smooth, beat in cream. Sprinkle gelatine over water, dissolve over hot water, cool, beat into cream cheese mixture. Drain cherries, reserve syrup. Halve cherries and fold into cream cheese mixture, spoon evenly over crumb crust. Combine in pan cornflour and reserved syrup. Bring to the boil stirring, remove from heat, cool. Swirl cherry syrup mixture through cream cheese mixture. Refrigerate until set.
In a bowl mash drained butter beans; add egg, cheese, onion, green pepper, saltine crackers, garlic powder, salt, and pepper. Mix. Divide into 4 patties. Heat oil in a skillet. Use more or less oil to reach 1/4 inch depth in pan. Make sure oil is hot. Fry patties on each side until golden, about 5 minutes. (I bet I take less time, lol).
Lightly oil 10x4x3-inch loaf pan,. Line pan with plastic wrap, allowing plastic to overhang pan sides by 4-inches. Stir chocolate and espresso in heavy medium saucepan over low heat until melted and smooth, Set aside,. Using electric mixer, beat butter and sugar in large bowl until light and fluffy. Beat in egg yolks one at a time, Stir in almonds and brandy and melted chocolate mixture,. Using clean dry beaters, beat egg whites and salt in medium bowl until soft peaks form,. Fold egg whites into chocolate mixture, then fold in ladyfingers. Transfer mixture to prepared pan. Tap pan against counter once; smooth off with off-set spatula. Cover with overhanging plasric wrap and refrigerate until firm, about 6 hours or overnight. Unwrap plastic from atop chocolate terrine, Place plate atop terrine, Invert terrine onto platter. Remove pan, leaving plastic covering chocolate terrine. Refrigerate until ready to serve. Remove plastic wrap from terrine, Using long sharp knife, cut terrine into thin slices. Transfer slices to plates and serve with whipped cream.