HumbleIntelligence/food-ner-1-Million huggingface dataset:
For the topping: process bread, pine nuts and butter in a food processor until coarsely ground (about 10 1 second pulses). transfer to a bowl & mix in Parmesan cheese. For the filling: Preheat oven to 400*F. In a large heavy bottom pot (dutch oven), heat oil & garlic over medium high heat until garlic is lightly golden, stirring often, about 2 minutes. Add the spinach in handfuls and stir until just wilted, about 4 minutes. transfer spinach to a colander set in the sink and gently squeeze out excess moisture. Coarsely chop the spinach & set aside. Wipe the pot clean and melt the butter over medium heat. Add the flour, stirring constantly, cook until golden, about 1 minute. Slowly whisk in the broth and milk, bring to a simmer, whisking often. Add the rice, oregano, salt, and pepper. Return to a simmer then reduce heat to medium low. Cover and cook, stirring often, until rice has absorbed most of the liquid & is just tender, about 25 minutes. Add the chicken and cook uncovered, stirring occasionally, until it is no longer pink, about 5 minutes. Off heat, stir in the sun-dried tomatoes, mozzarella, and spinach. Pour into a 9x13" baking dish and sprinkle with bread crumb topping. Bake until the topping is browned and the casserole is bubbling, 20-25 minutes. Cool for 10 minutes and serve with parsley.
In a medium saucepan, combine beans, broth, water, carrot, and crushed red pepper. Bring mixture to a boil. Reduce heat and simmer uncovered for 5 minutes. Stir in salsa and couscous. Remove from heat. Cover and let sit for 5 minutes. Serve bean-couscous mixture on tostada shells and top with cheese. If desired, serve with sour cream, lettuce, and/ or additional salsa.
Cut each chop into three strips lengthwise. With textured end of meat mallet, pound each strip 1/4-inch thick. Mix milk and egg well; set aside. Mix together flour, pepper, seasoning salt, and Cajun seasoning if desired. Coat each strip in flour mixture. Then flatten each piece with palm of hand. Dip each strip into egg mixture. Coat again with flour mixture. Sit strips on aluminum foil to let "dry" for 10 minutes. Heat oil in large skillet over medium heat until hot but not smoking. Add strips six at a time. Fry until golden brown; turn and repeat. Repeat step 12, until all strips are cooked. Drain on paper towels. Serve with white gravy. White gravy: Dispose of oil except for 4 tablespoons. Add 1/4 cup flour. Whisk until paste is formed. Add 1 to 1 1/4 cup milk; stir until desired thickness is reached (gravy will thicken as it stands). Salt and pepper to taste.
In a saucepan, bring water, bouillon, sugar and seasonings to a boil. Add TVP and turn heat off. Let stand for 15 - 20 minutes. Drain any excess liquid. Saute soaked, drained TVP in a little oil until lightly browned. The TVP "Chicken" is now ready to be used in any dish in place of cooked chicken. Refrigerate unused portions. TVP chicken can be frozen. Suggestions: Pot pies, gravies, soups, stews, pita bread sandwiches, a la kings, patties (mix with breadcrumbs), stir-fries, etc.
In a saucepan slowly heat the apple juice and tea. Peel the lemon and orange, reserve the peels and juice the lemon and orange. Place the juice, the reserved peels, the sugar and the spices into the pan and continue to heat, being careful not to boil the liquid. Taste and adjust the spices. Strain the heated mixture through a sieve and serve in pretty mugs.
Blend salmon, tuna, fennel and chives in a food processor. Melt butter and flour in a pot on low temperature on the stove. Add salt and pepper. Add milk bit by bit and stir well after each addition. When all the milk has been added, constantly stir the sauce until it starts to boil. Boil for 2 minutes. Add cottage cheese and stir some more. Throw sauce together with blended seafood/herbs in liquidiser/food processor. Blend everything together until a smooth sauce is formed. Put back in pot on low heat and stir until it starts cooking. Prepare pasta as said on packaging. Enjoy!
Heat the one tablespoon of the olive oil and one tablespoon of butter in a medium Dutch oven or heavy sauce pan over high heat. Sear the mushrooms until they begin to darken, but not yet release any liquid - about three or four minutes. Remove them from pan. Lower the flame to medium and add the second tablespoon of olive oil. Toss the carrots, onions, thyme, a few good pinches of salt and a several grinds of black pepper into the pan and cook for 10, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute. Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half. Stir in the tomato paste and the broth. Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. Add the pearl onions and simmer for five minutes more. Combine remaining butter and the flour with a fork until combined; stir it into the stew. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste. To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream (optional) and sprinkle with chives or parsley.
Preheat oven to 350°F. In large bowl, combine oats, brown sugar, cinnamon, nutmeg and salt. In small bowl, whisk together milk, egg and vanilla. Add the milk mixture to the oat mixture and stir until combined. Stir in the apples, raisins and chopped nuts. Pour into 4-6 small souffle or brulee dishes or one larger baking dish (such as an 8x8-inch dish). (You may want to lightly spray baking dish with cooking spray.). Bake 20-30 minutes (small baking dishes) or 30-40 minutes (large baking dish), or until slightly firm to touch. (Baking time will vary depending on the diameter of your baking dishes.). Sprinkle with sugar (optional: use torch to create a brulee topping). Garnish with toasted pecans.
Preheat oven at 180oC or 350oF or Mark4. Grease muffin tin with cooking oil spray and set aside to use later. For the dried ingredients - In a large bowl add self raising flour and brown sugar, mix and set aside. For the wet ingredients - In another large bowl or large jug add ripe bananas, milk, melted butter or margarine, vanilla essence and egg. Using a hand mixer, puree/combine the mixture, once everything looks like liquid it's ready. My daughter said it looks like a big smoothie. Pour the wet ingredients in the dried ingredients bowl. Combine everything together until you form a thick batter. Pour mixture into greased muffin tins and bake for 20-25 minutes. Enjoy.
Rinse cranberries. Bring water and 1/2 cup sugar to a boil. Add cranberries and cover. Let simmer for about 5-10 minutes. Add more sugar to taste, if desired.
Heat oils in a skillet. Add mushrooms and cook 5-8 minutes or until tender. Prepare grill, remembering to oil grate (can also cook burgers on griddle or under the broiler). Mix together ground beef, beaten eggs, chopped scallions, soy sauce, ginger, cornstarch, cilantro, and cayenne (may omit if you don't like it spicy). Form burgers into 4 equal size patties and place on waxed paper until ready to cook. Cook burgers about 15 minutes or until cooked through to your liking, flipping them over once, but do not press burgers while cooking. Toast buns. Serve burgers on toasted buns with sauteed mushrooms, lettuce, and a little bit of peanut sauce (if desired).
See my recipe #89007 for caramelized onions and prepare as directed for 1 large onion using about 2-3 tablespoons oil in place of butter. Set oven to 375°F. Set oven rack to middle position. Season the caramelized onions with salt and pepper. In a bowl, mix flour, baking powder and coarse salt in a large mixing bowl; stir/mix in the Parmesan cheese. Stir in the caramelized onions; mix to combine. Gradually add in whipping cream, stirring until dough holds together (you might have to use more than 2 cups cream, if the mixture seems too dry). Knead gently about 5-6 times on a very lightly-floured surface. Wrap the dough in plastic wrap and refrigerate for a minimum of 2 hours to relax the gluten (this will produce a better-textured scone). When ready to bake, divide the dough in half, and sprinkle each half lightly with flour if too sticky. Pat each half into a 1-inch thick round shape. Cut into 6 even wedges and transfer wedges to a large lightly-greased baking sheet (spacing evenly apart). Bake for about 20 minutes or until the tops are golden brown and they test done.
Add the ingredients in a bottle. Seal the lid tightly and store in a dark,cool place for 3 to 5 days. Gently shake the mixture now and then and check how the flavor is developing. The longer you leave it the stronger it will get. When you are done,strain the liquid. into the original bottle and store in the freezer. Ready to drink.
Cut stewing beef up into bite-size pieces and toss with the 1/4 cup flour in a large mixing bowl. Using a large covered skillet, melt the shortening in the skillet over fairly high heat and dump beef & any remaining flour into the skillet. Begin stirring as it browns; after a few minutes, add the chopped onion into the skillet and continue to stir until the meat is all well browned. Sprinkle the salt, Accent, garlic powder & black pepper over the contents of the skillet, then add the tomato juice & bay leaf. Stir to mix, then lower heat, put on the lid & let it stew gently for 1 1/2 hours. You may lift the lid & stir occasionally to keep it from sticking to the bottom of the skillet -- it will become very thick. After this first stewing period, stir in the potatoes, carrots, celery, water, parsley & worcestershire sauce. Bring to a boil again, give it a good stir, then lower the heat, cover & let it stew gently for another hour. During the last 10 minutes, remove lid, add the 1/2 cup frozen peas -- cook for the remaining 10 minutes, permitting the liquid to cook down a bit and the peas to heat through.
Heat oven to 400F (200C). Line two rimmed baking sheets with parchment. Unroll one sheet of puff pastry. Cut pastry evenly into 4 strips. Cut each strip evenly into 4 parts to make 16 squares. Place on prepared pan, score 2 or 3 times with a fork and brush with egg wash. Bake until golden and puffed; about 14 minutes. Repeat with remaining sheet. Cool 5 minutes. Spread each square with 1 1/2 tsp (7 mL) ricotta cheese. Top 16 squares with pear slices, walnuts and a drizzle of honey. Top remaining 16 squares with arugula, prosciutto and sundried tomatoes.
Preheat oven to 350 degrees F. For the Filling: Mix all the ingredients together. Place into 7 to 8-ounce ramekins. For topping:. Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling. Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.
Seperate yolks from egg whites. Beat yolks with sugar, vanilla, cinnamon, nutmeg, cloves and allspice. Set aside. Beat egg whites until stiff peaks form. Add soymilk to yolk, sugar and spice mixture. Slowly fold egg whites into drink. You can easily modify the recipe to make more, just keep the 1 egg : 2 cups soymilk ratio.
You will be layering the ingredients on top of each other. Preheat oven to 350. spray a 13 x 9 cake pan. Best if sprayed, greasing does not work well for this recipe. In a small saucepan combine brown sugar and 1/2 stick butter. Heat till melted. Add 1/2 cup chopped pecans to the brown sugar mixture. then cool so you can touch it. It will be a bit crumbly when cool. First layer-Pour half the dry yellow cake mix in the pan and spread out an even layer. Second Layer- Sprinkle the brown sugar mixture evenly over the cake mix. It will not completely cover every inch so don't worry. Third Layer- Layer 1/2 banana slices over the brown sugar mixture. Do not let bananas touch each other.(This is important so the ingredients above the bananas has space to seep through them.). Fourth Layer- Pour the remainder of the dry yellow cake mix over the bananas,. Fifth Layer- Add the remainder of your bananas on top of the yellow cake mix. Again, not letting the banana slices touch each other. Sixth Layer- Sprinkle the remainder of pecans on top. Melt the remaining 1 1/2 sticks of butter. Pour butter back and forth over the cake mix and pecans and bananas. It will not completely cover every inch. Don't worry. Bake for 45 minutes. Cool completely before cutting into squares. They will be a little crumbly but will cut nicely when cooled. Serve in a bowl with butter pecan ice cream on top for a dessert, or serve them just by themselves with a glass a milk.
Heat the oil in a skillet and add the onions; saute for a few minutes, then add the mushrooms and continue to saute 3 to 4 minutes with an occasional stir. Add in the sliced chili, and after a minute add the cumin, the coriander and the rice, cook on low about 5 minutes. If using cold rice right from the fridge, you may need more broth and more cooking time. Add salt to taste, and serve with a sprinkle of freshly chopped cilantro, if you wish; a Cucumber Raita alongside is good with this dish.
Use a kitchen scale to measure out ingredients. Combine brown sugar and water in a small mixing bowl. Add cinnamon and whey. Add rolled oats. Mix by hand or with a spoon, then form into 3 equal-sized balls or bars. Store in a zip-loc until you're ready to eat them. They hold together best if they are in the fridge, but I've left them out on my desk all day without them spoiling.
Preheat the oven to 350°. The sauce-in a small bowl, mix together all the sauce ingredients; taste for seasoning and adjust. Place the chicken in a lightly sprayed or oiled 9 x 13 inch glass baking dish; sprinkle lightly with salt and pepper (optional). Spread the sauce on top of the chicken. Bake, uncovered, until the chicken is cooked through, about 35 minutes. Sprinkle with the cheese and bake until the cheese melts, about 5 minutes longer.
Boil potatoes for mashed. Add margarine and milk and mash potatoes. Sometimes it takes less milk, not sure why, but don't let your potatoes get too loose. Add onion and cheese to mashed potatoes. Slice franks lengthwise almost in half and spread them open. Cover each frank with small dollops of mashed potatoes. Wrap each stuffed frank in a bacon slice. Bake at 350 degrees Fahrenheit for 45 minutes until bacon is done.
Combine Parmesan cheese, breadcrumbs, and salt and pepper to taste in a shallow bowl, place melted butter in small bowl, and set conveniently by work area. Place a slice of ham and a slice of cheese on each crepe. Top with a little diced chicken and chopped tomato, and sprinkle generously with seasoned salt or poultry seasoning (seasoned salt is actually best). Roll up crepes, folding in ends as you go. Dip each rolled crepe in butter, then in bread crumb mixture, pressing on breadcrumbs to make them adhere. Place in a shallow baking dish. Drizzle with any remaining butter and sprinkle with remaining crumbs. Bake at 350 degrees F for 30-40 minutes or until heated through and lightly browned on top.
Bake the pie crust according to package directions. Preheat oven to 350. Brown ground beef and drain. Add taco seasoning, following package directions. Mix the beans and the salsa in a bowl. Spread the bean mixture in the bottom of the baked pie crust. Add half the ground beef. Top with half the tortilla chips. Top with half the cheese. Repeat ingredient layering to make a second layer. Bake at 350 for approximately 20 minutes, or until the cheese is melted to your liking. Cool for 10 minutes to allow pie to set. Slice and top with whatever optional toppings you would like.
Add onions to water in medium saucepan. Boil on medium heat until onions are transparent. Add ground beef and ketchup. Continue cooking on medium heat for 15 minutes. Add Mustard and Chili Powder. Serve on hamburger bun.
Heat olive oil in a heavy 10 to 12 inch skillet. Add onions and cook over medium heat, stirring constantly for 2 to 3 minutes. When they are transparent but not brown, stir in the cabbage, tomatoes, vinegar, salt and a few grindings of pepper. Simmer uncovered, stirring frequently, for 20 minutes,or until cabbage is tender. Stir in the sugar and cook 1-2 minutes longer. Serve in a heated bowl.
Wash and finely chop onions. Heat oil in a pan on medium heat; add the onions and turmeric powder. Cook the onions until golden brown; add curry powder or paste and mix well. Turn off heat after 2 minutes. Add chopped coriander leaf. Serve with pita bread or toast.
In medium bowl or covered blender container, beat together or blend eggs and milk until blended. In small bowl, stir together flour, Parmesan cheese, baking powder and garlic salt. Add to egg mixture. Beat or cover and blend until smooth. Pour into spray coated 12 x 7-1/2 x 2-inch baking dish. Dollop small spoonfuls of pizza sauce over top. Draw fork through batter, swirling sauce into batter. Sprinkle with olives, pepper and onions. Bake in preheated 325° F oven 20 minutes. Sprinkle with cheese. Bake until knife inserted in center comes out clean, about an additional 5 to 10 minutes. Cut diagonally to form triangles. Serve hot or chill to serve cold.
Combine all ingredients and cook until red pepper is softened (approximately 20-25 minutes). Thicken as desired with the cornstarch and water, pouring slowly and constantly stirring.
Whip all the ingredients together with a whisk or better yet a food processor/blender.
Mix eggs in bowl, add salt and pepper to taste. Cut tortillas in triangle sized chips. Heat oil in skillet on medium heat and add corn tortillas in a single layer, cook until crispy and golden, remove and drain on paper towels. Add garlic and chopped onion to skillet. (you may need to add another teaspoon of oil to pan). Brown for a second and return corn chips to skillet. Add eggs covering the corn chips, continuing to cook eggs thoroughly. Add oregano and Pato Sauce and stir, cook for another minute or two and remove from heat. Add cheddar cheese as topping to melt. Sprinkle with queso fresco. Top with chopped green onion for garnish. Serve with sour cream to taste.
Preheat oven to 350 degrees. Prepare rice according to package directions. Combine rice, turkey, mushrooms, carrot, broccoli and 1/2 cup swiss cheese in a 2-quart baking dish. Combine half and half, sherry and pepper. Fold into turkey mixture. Cover with remaining swiss cheese. Sprinkle with parmesan cheese. Bake for 30 to 40 minutes or until hot and bubbly.
To make filling: drain pineapple over medium bowl for 10 minutes, reserving 1/4 cup of the juice. Place the pineapple, reserved juice, and 3 tablespoons sugar in a medium saucepan. Bring to a gentle boil over a medium-low heat; cook for 4-6 minutes, stirring occasionally, or until liquid is slightly thickened. Stir in 1/2 teaspoon of vanilla. Place in a small bowl; refirgerate to cool. To make cake:Heat oven to 350. Grease and flour two 8x1 1/2 round cake pans. Line bottoms with parchement paper. In a large bowl, beat butter and 3/4 cup sugar for 7-8 minutes or until light and fluffy. IN a small bowl, whisk together egg yolks and 1 1/2 teaspoons vanilla. Add to butter mixture in two parts, beating well after each addition. In a medium bowl, stir together cake flour, baking powder, baking soda, and salt. Beat into butter mixture at low speed, alternating with buttermilk, beginning and ending with flour. Divide batter evenly into pans, smoothing with spatula. Bake 15-20 minutes or until golden brown and center springs back when pressed. Cool on wire racks for 10 minutes, invert onto racks and cool completely. Melt 3/4 cup butter in a medium saucepan over a medium heat. Add brown sugar; cook 2-3 minutes, stirring occasionally or until mixture comes together (brown sugar and butter will seem separated until mixture gets hot enough). Stir in milk and bring to a boil, stirring constantly. Pour into a medium bowl and cool for 30 minutes or until room temperature. Once mixture is cooled, sift in powdered sugar 1/2 cup at a time, whisking well after each addition. Stir in vanilla. To assemble: Place cake layer on platter. If filling is juicy, brush excess juice over bottom cake layer. Spread layer of frosting over top of cake, top with filling. PLace top layer of cake on filling, pressing gently to allow th ecake and filling to come together. Frost top and sides of cake with remaining frosting.HOlding the cake in one hand, gently press chopped pecans into the sides of the cake using the other hand. Serve at room temperature.
Cook the Fettuccine per directions drain, and set aside. Saute the shrimp in 2 TBS butter and the garlic powder till no longer opaque set aside. Saute the onions and kielbasa in the remaining butter until the onions turn brown andd set aside. Sauce make a roux with the margerine flour salt pepper and intalitan seaoning. Mix in cxhicken broth and bring to a boil. add the heavy cream and basil, bring to a boil then turn heat down until desired thickness. Place all the parts into a stock pot under med heat and blend in all the parts until well mixed and serve.
Heat oven to 350 degrees. Mix cinnamon and sugar together (I use my Pampered Chef sugar shaker for this). Spread tortilla quarters on cooking sheet or jelly roll pan and spray with cooking spray, shake cinnamon/sugar over tortillas, then spray lightly again. Bake in oven for 10-15 minutes or until crisp, but not burnt. While crispas bake, put apples and amaretto into a medium-sized skillet and cook over medium heat until apples just start to get tender and barely break down. Add brown sugar and stir well until evenly distributed. Remove pan from heat. Put 4 crispas on a plate. Top with a tablespoon or more of apple mixture, then a dollop of whipped cream. Sprinkle with chopped pecans.
In a kettle, combine frozen raspberries, sugar, tapioca and a little water (enough to cover bottom of pan); cook slowly until raspberries thaw. Cook and stir for 3 minutes, then remove from heat and stir in lemon juice, cinnamon and sour cream. Pour into unbaked pie shell. Cut top crust with cookie cutter shapes and arrange on top of filling. Sprinkle top with sugar. Bake at 425 for 15 minutes, then reduce heat to 375 and bake 35 minutes till crust is golden brown. Cool, then keep refrigerated.
Cut chicken in to long strips about an inch thick, put in a bowl, cover with buttermilk and soak over night. Mix all sauce ingredients together, put in the fridge and leave overnight as well. Next Day: Heat oil in skillet until a cube of bread browns straight away. Take each piece of chicken out of buttermilk, cover in seasoned flour and put into the hot oil, turning occasionally. Take out when golden brown and crispy. Normally this takes about 7 minutes. Try not to crowd the pan, do about 4 at a time. It depends on how many strips you cut the chicken into, or what you serve it with as to how many servings this will make.
Mixed everything together. I used a coffee grinder to crush up cumin seeds, cinnamon sticks and anything else required pulverizing into a powder.
Saute onion in butter. Add flour,salt,sugar and pepper. Mix in sour cream,beans and cheese. Pour into 9x13 baking dish. Top with cornflakes. Bake at 400 degrees for 20 minutes.