HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring a large pot of water to boil for the pasta. Add olive oil to a medium saucepan over moderate heat. Add the onions and half of the chopped garlic, and cook until soft, about 5 minutes. Stir in the crushed tomatoes and tomato sauce. Season the sauce with salt and pepper. Let simmer for 8-10 minutes. While the sauce is simmering, make the meatballs. Place the ground beef in a medium mixing bowl and add the remaining chopped garlic, parsley, egg, bread crumbs, 1/2 cup Parmigiano cheese, salt and pepper. After thoroughly combining everything with your hands, roll the mixture into balls the size of a large walnut and drop into the simmering sauce. While the meatballs are simmering in the sauce, add the beef bouillon cubes and bay leaf to the boiling water for the pasta. Once the cubes are dissolved, add the spaghetti. Cook to al dente. Right before draining the pasta, reserve a ladle of pasta water for the sauce. Once the meatballs are cooked through, add the reserved starchy beefy pasta water and the butter to the sauce. Drain the spaghetti, discard the bay leaf and transfer to a large serving bowl. Top with the sauce and the remaining 1/4 cup grated Parmigiano. Pass more grated cheese at the table.
Cut about 1/3 of the strawberries in half. In a saucepan over medium high heat, combine strawverries, sugar and vanilla. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Remove from heat. In a blender, puree about 1/2 of sauce, then mix back into remainder. Store in refrigerator.
Preheat oven to 375. Place chicken in a 13" x 9" baking dish; set aside. In a small saucepan over medium heat, cook preserves, wine, honey, soy sauce, oil, pepper, ginger, red pepper flakes, and green onion just until bubbly. Evenly pour over the chicken pieces. Bake for 45-55 minutes or until chicken is no longer pink.
Preheat oven to 350°F Grease a 12-cup muffin pan. In a bowl, beat egg with a fork. Add milk, butter, and honey; blend well. Add graham crumbs. In another bowl, combine flour, baking powder, cinnamon, and salt. Add honey mixture; stir just until moist. Fold in apples. Spoon batter into prepared muffin pan, filling to top. Bake in preheated oven for 20 minutes.
Whisk oil, garlic, soy, and rosemary in 13 x 9 x 2-inch glass baking dish. Add steak; turn to coat. Cover; refrigerate at least 30 minutes or overnight, turning steak occasionally. Prepare barbecue (medium-high heat) or preheat broiler. Remove steak from marinade, letting excess drip off. Sprinkle steak with salt and pepper. Grill or broil steak until cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer steak to platter. Slice thinly on diagonal across grain.
To a blender, add all ingredients (except garnish) and blend until smooth. Pour into a coupette glass. Garnish with a fresh strawberry.
In a large microwave bowl combine cereal, pretzels and peanuts. In a small bowl mix margarine, cheese, seasoning & garlic powder; drizzle on cereal mix. Toss to coat. Microwave on High 2-3 minutes or until cereal is crisp (stir half way thorugh cook time). Cool and store in an airtight container; enjoy!
Twist and remove stems on mushrooms. Clean mushrooms with a damp paper towel. Place, hole side up, on paper towels (if making ahead), in 9x13 cake pan or casserole dish. The towels help with the moisture of the mushrooms, they also should not be touching. Mix all other ingredients well and press into cavity in mushrooms. Bake as follows or Cover and refrigerate overnight or until about 45 minutes before desired cooking time to bring close to room temperature before baking. Uncover and remove paper towels. Sprinkle a little more parmesan over tops of filling. Add about 1/2 c water to pan. Bake 325 for 25-30 minutes Serve warm.
In a blender, combine milk, frozen fruit, yogurt and other flavourings (as called for); puree until smooth. Pour into glasses; serve immediately.
Line the crock pot with slow cooker liner. Set up timer so that it cooks for 6 hours or less on low. Layer half of the following ingredients: potatoes, onion, ham, and cheese. Don't let cheese touch sides of crockpot or it will burn. Repeat layers. Remove seal from Egg Beater container, dump in salt, pepper, and dried mustard (optional) or try thyme or Italian if you prefer. Put cap back on, shake well, pour onto layered mixture, and cover the crock pot. Refrigerate until you go to bed-- cold temperature should slow heat a bit. Cook 6 hours or less on low. If you are awake but not your guests, (lol) lift lid, wipe off water drops that are on the lid, replace lid, unplug, let set, and it should stay warm for quite awhile.
Heat oil in a skillet. Cook onion and garlic, stirring, until soft. Add potato, cauliflower, stock and water. Bring mixture to boil. Let simmer, covered, for about 10mins, until vegetables are very soft. Using a hand-held blender (or you may transfer the mixture to the blender container), process the mixture until smooth. Stir soup gently over low heat for a minute or two. Season to taste with salt and pepper. Garnish with fresh chives or parsley before serving.
Preheat oven to 350°. Cream together butter and sugar, then beat in molasses and egg. Mix all dry ingredients together in a separate bowl. Add the dry ingredients to the creamed butter/sugar mixture and mix until well blended. Cover and refrigerate for one hour. Roll out dough on a lightly floured surface to about a 3/4-inch thickness. Cut into 3-inch squares, or use your choice of cookie cutters to cut out shapes. Place on cookie sheets and bake 7-8 minutes. Transfer to a rack to cool completely. If you plan to ice your gingerbread, prepare the icing now. Mix all icing ingredients together in a small bowl until smooth.
DIRECTIONS: Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning. Spray a 9x13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses. Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.
Mix dry ingredients first,then add Milk and Eggs. Beat all ingredients well. Cut Bread in half. Dip Bread into batter and fry in 1/2 inch oil ultil light brown. My personal preference is using Hawaian Bread in lieu of regular white Bread, really sweet, but has a great flavor, a very nice change from the same ol same ol. I also love to sprinkle cinnamon on the dipped Bread just before frying, my family loves cinnamon on our French Toast. You could also sprinkle some Powdered sugar on top when ready to serve.
Beat the cream cheese, eggs, lemon juice, vanilla and sugar until creamy. Place a wafer in each cup and fill 3/4 full with mixture. Bake 325F for 25 minutes. Cool and refrigerate. When ready to serve place some strawberries on top with a little syrup.
Preheat oven (430 F, 220 C). Wash and peel the potatoes. Slice them (about 1/4 inch thick). Mix the potato slices with as less olive oil as possible. They should only be coated and not soaked. Arrange the slices on an oven-proofed dish, so that later the fish could be placed on them. Salt them to taste with salt and a little pepper. Put them in the oven and bake them covered with aluminium foil for 15 minutes. Meanwhile prepare and clean fish. Wash and pat dry. Remove pectoral and ventral fins. Sprinkle some salt into stomach cavity. Put two slices of lemon, a few slices of garlic and one sprig rosmary into cavity. Brush on both sides with a little olive oil. After 15 minutes take potatoes out of the oven and sprinkle with slices of green onions and the rest of garlic. Place fish on the potatoes. Sprinkle with some salt and put back in the oven for 25 to 30 minutes or until fish is done (Fish is done when the dorsal fin can easily be removed). If the fish gets to dry while baking, brush with a little olive oil. When fish is done take out of the oven and sprinkle with parsley and serve hot with additional slices of lemon. NOTE: Serve fish as a whole or fillet prior to serving.
Prepare Cauliflower: Mix oil, rosemary, salt, pepper and garlic together. Toss in cauliflower and place in a large casserole dish in one layer. Roast in a preheated oven at 450 degrees for 20 minutes; give a toss and bake for 10 more minutes. Sauce: Place the butter and flour into a microwave safe glass container whisk to incorporate. Whisk in the milk Continue stirring until the sauce is thickened about 3 minutes. If the sauce is very thick add a little more milk, the sauce should be thick but still runny. Add the grated cheese and stir until melted. Place the florets in a greased 9 x 13 baking dish. Pour the thickened cheese sauce over the cauliflower ensuring all the florets are covered. Sprinkle with grated cheese and a good twist of black pepper. Bake in the hot oven until the sauce is bubbling and golden brown on the top, approx 30 minutes.
Take a spoon between the meat and skin to loosen. Pour 1/2 teaspoon soy sauce over each half of avocado. Scoop out with a spoon and enjoy! Using Optional wasabi or ginger to taste is a great healthy option!
Crumble sausage into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain well. Add 2 cups tomatoes and picante sauce. Bring to a boil. Reduce heat; simmer uncovered for 20 minutes or until most of the liquid has evaporated. Sprinkle tortilla chips over a 12-inch pizza pan. Top with 2 cups cheese and the sausage mixture; sprinkle with remaining cheese. Bake at 350°F for 8-10 minutes or until cheese is melted. Sprinkle with avocado and remaining tomatoes.
Pierce potatoes several times with a fork and place on a microwave-safe plate. Microwave on high for 4-1/2 minutes or until tender. Allow potatoes to cool slightly. Meanwhile, in a bowl, combine the Alfredo sauce, garlic powder, pepper and thyme. Stir in 1/2 cup cheddar cheese and mozzarella cheese. Cut potatoes in half lengthwise. Scoop out the pulp and add to the sauce mixture; mix well. Spoon into potato shells. Sprinkle with remaining cheddar cheese. Microwave on high for 45 seconds or until cheese is melted.
Start water boiling in a large pot (Med. high heat). Peel potatoes and score 1/4" deep on 4 sides with knife. Use peeler to "square the potato" letting the thin 1/4" slices go into the water in the pot. Then slice the remaining potatoes into 1/4" thick slices and put into pot. Add: sliced onion, butter, water, milk, salt and pepper to just cover the potatoes.pp. Bring to a low boil, uncovered, and reduce heat to a medium simmer. DO NOT scorch the milk! Stir occasionally to keep the butter well mixed into the milk. Hard boil the eggs, peel and set aside. Simmer 20-30 minutes or until potatoes are done and have rounded edges. The thin slices from the peeler will provide the thickness for the soup at this time. Taste and adjust seasoning. Just before serving-slice or chop the eggs and add into soup. If you want thicker soup-drain cans of potatoes and add to pot, heat 2-3 minutes and serve. SUNDAY SUPPER variations; add veggies, diced ham/bacon bits, spices for more flavor to serve 50 to 75 servings, multiple ingredients times 5. Recipe #281741. Beverage Pairing; Moscato Wine (cheap).
Combine all ingredients- reserving 1/2 c of french fried onions- stir well and pour into buttered casserole dish. Bake for 20 minutes at 350, sprinkle on reserved onions and bake 5 more minutes. Serve warm.
Heat the oil in a non-stick frying pan. Break the eggs carefully into the pan. (Try not to break the yoke). Sprinkle with sumac, salt, & pepper. Continue to fry the egg until the white part is no longer runny & the yoke is done to your preference.
Place the warm water and teaspoon of sugar into a small bowl (a 4-cup liquid measure works well). Make sure the water is the right temperature. If the water is too cold the yeast will not become active and if the water is too hot it will kill the yeast. Add the yeast and stir. Proof the yeast by allowing it to stand for 5 to 10 minutes. It should become foamy and/or bubbly, if not start over with fresh yeast and water. Add the oil, honey, and apple cider vinegar. Stir well with a fork or wire whisk. In a large bowl, add the brown rice flour, teff flour, hemp flour, potato starch or tapioca flour, arrowroot powder, xanthan gum, sea salt, and baking soda. Combine the flours with a wire whisk. Pour the wet ingredients into the dry and whisk them together as you are pouring to avoid lumps. Continue to stir with a large spoon for another 60 seconds or so, or until the batter thickens and becomes smooth. Spoon dough into prepared pan. Use the back of a spoon to shape into a loaf form. Place pan in a very warm spot. Let rise for about 45 to 60 minutes. Preheat the oven to 350 degrees. Bake for about 60 minutes. Allow bread to cool for 10 minutes in the pan and then remove and place onto a wire rack to cool. Tip: to get a crustier loaf, turn up your oven to 425 degrees for the last 10 minutes of baking.
In a dutch oven, cook celery, onion and garlic in hot oil until tender. Add beef broth, water and rice. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Add the torn spinach, beans, tomatoes, zucchini, thyme and pepper. Cook and stir until heated through. Top with feta cheese.
Cut the chicken into 3/4-inch cubes. Combine the cubes with the egg white, 2 tablespoons of water and 3 tablespoons of the cornstarch. Mix well. Heat the 2 cups oil in a wok or frying pan to 280F (medium to medium high heat), or put 1 piece of chicken in the oil and, when the bubbles rise from it like Champagne bubbles, add the rest of the chicken. Stir the chicken slowly and cook until the pink is no longer visible. Drain in a colander. Combine the bell peppers, scallions and ginger in a colander. Rinse in cold water. With a pair of scissors, cut the hot peppers lengthwise and then cut again widthwise, flaking the bits on top of the vegetables in the colander. Combine the soy sauce, sherry, garlic, sugar, salt, 2 tablespoons of cold water, and the remaining 1 tablespoon cornstarch. Mix well. Heat the 3 teaspoons oil in a wok until smoking. Stir-fry the vegetables for 5 minutes, or until bright in color. Add the chicken cubes and stir-fry for 30 seconds. Add the optional cocktail peanuts and toss 3 times. Restir the sauce and add it to the chicken and vegetables. Toss 5 times quickly and serve.
Bring the reserved shrimp shells and 4 1/2 cups water to a boil in a stockpot or large saucepan over med-high heat. Decrease heat to med-low and simmer for 20 minutes. Strain the stock and add the clam juice and ice water (you should have about 2 quarts of tepid stock, 100 to 110 degrees); discard the shells; set the stock aside. Heat the oil in a Dutch oven or large heavy-bottomed saucepan over med-high heat until it registers 200 degrees on an instant-read thermometer, 1 1/2 to 2 minutes. Decrease the heat to medium and gradually stir in the flour with a wooden spatula or spoon, working out any lumps that form. Continue stirring constantly, reaching into the edges of the pan, until the mixture has a toasty aroma and is deep reddish brown, about the color of an old copper penny or between the colors of milk chocolate and dark chocolate, about 20 minutes (the roux will become thinner as it cooks; if it begins to smoke, remove the pan from the heat and stir the roux constantly, to cool slightly). Add the onions, bell pepper, celery, garlic, thyme, salt, and cayenne to the roux and cook, stirring frequently, until the vegetables soften, 8-10 minutes. Add 1 quart reserved stock in a slow, steady stream while stirring vigorously. Stir in the remaining stock. Increase the heat to high and bring to a boil. Decrease heat to medium-low, skim the foam off the surface, add the bay leaves, and simmer, uncovered, skimming any foam that rises to the surface, about 30 minutes. Stir in the sausage and continue simmering to blend the flavors, about 30 minutes. Stir in the shrimp and simmer until cooked through, about 5 minutes. Off the heat, stir in the parsley and scallions and adjust the seasonings with salt, pepper, and cayenne to taste. Remove the bay leaves and serve immediately.
In a bowl, stir together flour, cocoa or carob, baking powder and salt. Add milk, oil, honey and nuts (if using). Mix together with a spoon and scrape into an 8-inch pan. In the same bowl, mix sugar or maple syrup and cocoa together. Add water and stir to dissolve. Pour over batter but do not stir. Bake, uncovered, at 350°F for about 40 minutes until batter has risen above sauce and is firm to the touch.
Spread the flour out on a plate and coat the beef cubes one by one in it, dusting off the excess. Don't skip this step because the flour also helps to thicken the sauce at the end. Brown the beef in a heavy-bottomed pot in the oil over medium-high heat. You want a lot of color on them because color equals flavor. Pour in all the spices, the tomato paste, and the water. Bring this to a simmer, season with salt and pepper, and cook low and slow for about 1 1/2 to 2 hours until the beef is tender and falling apart. A good test is to take a piece and try to mash it on your cutting board with a fork. If it falls apart, you are golden. Serve it just by itself with mexican rice and refried beans or use it as a burrito filling.
In a large skillet, heat the butter and bacon. Add the onion, potato and cabbage and cook until cabbage is wilted. Add the caraway, vinegar and stock. Bring to a boil; cover, reduce heat, and simmer for 12 minutes. While simmering, lightly brown the sausage in another small skillet. Add the sausage to the cabbage mixture and cook all, uncovered, for another 6 minutes. Stir in the mustard and season with salt and pepper.
Heat oven to 400°. Brush one side of each slice of bread with the olive oil; toast in the oven until lightly golden, about 5 minutes; remove from oven and rub the cut side of garlic on the oiled sides of slices; sprinkle with cheese. Return to oven; bake until cheese melts, about 5 minutes.
Shape each dinner or Texas roll into a slightly flat ball. Using scissors, make 6 to 8 cuts, equally spaced, around the outside of each ball about 1/2- inch deep. Using the handle of a wooden spoon, poke a deep hole into the top of each pumpkin shaped roll. Place on a sprayed baking sheet and cover with sprayed plastic wrap. Allow to rise until almost double. Remove wrap and re-poke stem hole. Bake at 350°F 15-20 minutes or until golden brown. Remove from oven and brush with butter. Insert pecan pieces into pumpkin rolls for stems.
Preheat oven to 350. Combine 1 cup of each cheese, cream cheese and 1/4 cup picante sauce. Mix in green pepper and onion. Mix well. Spoon 1/4 cup of mixture down the center of each tortilla. Roll and place seam side down in a 13 X 9 X 2 casserole dish. Pour remaining picante sauce evenly over enchiladas. Sprinkle remaining cheese on top. Bake for 20 minutes.
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats. Using an electric mixer at low speed, cream the shortening and sugar until thoroughly combined. Add the egg and molasses and beat until completely incorporated. Sift together the flour, baking soda, cinnamon, ginger, cloves and salt and add to the mixture. Stir until combined. Roll the dough into balls about 1-inch in diameter. Roll the balls in sugar. Place 1/2-inch apart on the prepared cookie sheets. Flatten the balls slightly with your fingertips. Bake for 12 minutes. Cool on wire racks.
Cook noodles according to package directions; drain and cool. While they cook, chop your vegetables. In large bowl, stir together cooked noodles, cheese, cucumber, tomato, peppers and olives. In separate bowl, stir together onion, ranch dressing mix and sour cream. Pour the ranch mixture over pasta mixture and toss together to coat. Refrigerate and toss again before serving. Top with crushed Cool Ranch Doritos.
Toss potatoes with oil and salt. Roast at 400' about 20 minutes or until tender. Cook bacon over medium heat in a large pot. Add onions once fat starts to render. Cook until bacon is crisp and onions are translucent. Add apples to pot and cook 2 more minutes (I cooked longer to caramelize the apples a bit). Add potatoes and cook approximately 5 minutes, or until soft (Again, I cooked longer to get a bit of caramelizing on the potatoes). Toss with maple syrup and serve. Note: I roasted the potatoes the night before and just put them in the fridge so I wouldn't tie up the oven for Thanksgiving dinner.
Mix cream cheese and chives together well. Spread bread slices with the cream cheese mixture. Cover half the slices with watercress leaves, pressing them into the cream cheese. Top the watercress with the ham slices. Cover with the remaining bread slices. Cut the crusts off each sandwich and then cut them in quarters or thirds.
Preheat oven to 350° F (180°C). Place the ginger snaps in TM bowl. Blitz 10 seconds/speed 10. Scrape down. Re-blitz if there are any large cookie bits left (or pick them out and eat them, like I do). Place all remaining ingredients in TM bowl. Mix 10 seconds/speed 5. Scrape down. Press into pie or tart tin. Bake for 10-15 minutes, just until brown. Allow to cool completely before filling. The crust will get crispier and crispier as it cools.
Preheat oven to 375°. In a small skillet melt 2 tablespoons of the butter. Add the breadcrumbs and parmesan cheese and saute for a couple of minutes. Remove from heat and set aside. In a large pot or dutch oven, melt remaining 4 tablespoons of butter. Add flour, salt, mustard and pepper whisking together for 1 to 2 minutes. Turn heat off and very slowly whisk in milk, and then hot sauce (if using). Turn heat back on to medium and cook, whisking frequently, until thick and the sauce coats the back of a spoon, about 10 minutes. Remove from heat and whisk in cheddar and jack cheeses (reserving a small amount). Add the cooked pasta (this is why you need a large pot) and stir to combine. Pour into a greased 13x9 pan. Top with remaining grated cheese and then with reserved bread crumb topping. Bake at 375° for 25 to 30 minutes. If you want it extra crunchy, run under broiler for just a few minutes. Let set for 10 minutes or so before serving.
Steam all the potatoes for approximately 8 minutes. Place in a large bowl with all the other ingredients. Mix together well.
Spray a muffin tin with vegetable oil or line with muffin papers. Preheat the oven to 350°F. In the bowl of an electric mixer, beat oil with sugar. Add eggs one at a time and continue beating. Add mashed bananas and combine well. Combine matzo cake meal, potato starch, cream of tartar, baking soda, and ground cinnamon. Add the chopped nuts. Add the dry ingredients to the egg - banana mixture, until just combined. Do not overmix. Pour the batter into the prepared muffin tins, filling them to the top. Bake for 25-30 minutes until the top is brown and a toothpick inserted in the center has moist crumbs.
Remove ribs from lettuce leaves, and cut any large leaves in half lengthwise if needed. Dissolve mustard in soy sauce and vinegar; mix with sour cream and mayo; add in minced green onions. On each lettuce leaf, place 1 slice of cheese and 1 slice of ham. Top the ham with a scant teaspoon of the sour cream mixture. Roll up jellyroll fashion, and place on serving platter, seam-side down.
In saucepan over medium low heat, add vegetable oil, garlic and ginger. Saute 3 minutes, being careful not to burn garlic. Add Jasmine Rice and stir until well coated. Add Coconut Milk, water and salt. Bring to a boil. Give one quick stir. Cover and reduce heat to lowest setting. Cook for 15 minutes. Remove from heat. Let sit covered an additional 5 minutes before serving.
Blanch shrimp and calamari in boiling water; cool. Julienne papaya; mix the other ingredients. Whisk together in a separate bowl the ingredients for dressing; drizzle over salad.
Place potatoes and onions in soup pot and just cover with water. Add butter and boil until potatoes are tender but not too soft. Add the canned tomatoes, broth or stock, Worcestershire sauce, and V8(R) juice. Bring to a boil, and then reduce heat to low and cook for 15 minutes. Just before serving stir in milk and salt and pepper.