HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 450. Prepare your pizza: Top the crust with mozzarella, Parmesan, chicken, artichoke hearts, and sun-dried tomatoes, in that order. Dollop the ricotta cheese all over the pizza (I usually do 1/2 teaspoon size balls). Sprinkle pizza with red pepper flakes, if using. Bake for 8-12 minutes, or until cheese is melted and pizza is warm (or however long your pizza dough package recommends). Remove pizza from oven and drizzle with little dollops of pesto sauce. Serve.
Prepare macaroni according to package directions, omitting salt. Meanwhile, combine undrained tomatoes and cheese in 1-1/2-quart microwavable dish; cover. Microwave on MEDIUM (50%) 10 to 12 minutes or until cheese melts, stirring after 6 minutes. Add milk; stir mixture until well blended. Drain macaroni; place in large bowl. Add cheese mixture; toss to coat.
Cream 1 cup sugar, brown sugar and butter until light and fluffy. In a separate bowl, mix flour, cocoa and baking soda. In a third bowl, mix 1/2 cup chopped pecans and 1 tablespoon sugar. Add eggs and vanilla to creamed mixture and mix well. Add flour mixture to creamed mixture and blend well. Stir in 1/2 cup chopped pecans (not pecan-sugar mixture). With floured hands, wrap 1 tablespoon of dough around a Rolo. Press one side of dough ball into pecans-sugar mixture. Place (sugar side up) on ungreased cookie sheet 2-inches apart. Bake at 375° for 7-10 minutes or until slightly cracked. Makes 4 dozen.
Preheat oven to 350* and grease the cookie sheets. In a large bowl, cream together the butter and brown sugar until light and fluffy. Add the egg, beating well. Stir in the sour cream and vanilla. Combine the flour, baking powder, baking soda and salt. Gradually stir dry ingredients into the creamed mixture. Fold in the cashew pieces. Drop by rounded spoonfuls onto prepared cookie sheets. Bake for 12-15 minutes. Cool on the cookie sheet for 5 minutes before transferring to wire rack to cool completely. For Frosting:. Melt the butter in a saucepan over medium heat. Cook until it turns a light brown color, being careful not to burn it. Remove from heat and stir in the heavy cream. Gradually beat in the powdered sugar and vanilla until smooth. Spread onto cooled cookies.
Preheat oven to 375°F Roll out the pizza crust into a 15 x 10" rectangle on a baking sheet. Bake 10 minutes, then remove from oven and let cool. Keep the pan handy. Meanwhile, make the cranberry jalapeno chutney: heat the vegetable oil in a pot. When heated, add onion, ginger, and garlic, and saute until the onion is softened, about 5 minutes. Add brown sugar, cranberries, jalapenos, and water to pot and bring to a boil. Reduce to a simmer and simmer until the cranberries burst, stirring occasionally, about 10 minutes. Stir in lime juice and allow chutney to cool. Prepare the spicy mayo by combining the mayonnaise, chili powder, and cayenne pepper and stirring well. Put together the sandwiches: Slice the pizza crust into 8 equal rectangles. Spread the spicy mayo on 4 of the rectangles and top with equal portions of the sliced Havarti. Top the remaining 4 rectangles with 1/4 of the turkey. Add 3 tablespoons of the cranberry-jalapeno chutney on top of the turkey on each rectangle. Top each cranberry and turkey rectangle with the cheese-topped rectangle and return the sandwiches to the pan. Return pan to oven at 375 and bake until cheese has melted, about 2-3 minutes. Cut each sandwich in half and serve with the remaining chutney. Enjoy! Bonus: Did you end up with some leftover chutney? It makes a great appetizer when served over a square of cream cheese (adjust amount to how much chutney you have), and set out with crackers.
In a medium mixing bowl, combine pineapple, red onion, bell pepper, tomatoes, green onions, jalapeno, lime juice and cilantro. Add salt and pepper, to taste. Set aside. In a medium frying pan, heat vegetable oil over medium high heat. Sprinkle grouper with salt and pepper. Saute grouper for 3 to 4 minutes each side or until fully cooked. Remove fish from pan, top with pineapple salsa and serve immediately.
Whisk lime juice, garlic, jalapeno, cumin, and orange zest in medium bowl; whisk in oil. Season to taste with salt and pepper. Pour all but 2 tablespoons dressing over lettuce and cilantro; toss to coat. Toss onion and avocado in remaining dressing. Divide dressed greens among individual plates; arrange a portion of onion, avocado, and orange segments on greens.
Cream butter and brown sugar until fluffy, add eggs and eggnog beat until well blended. In seperate bowl mix all dry ingredients until when blended, slowly add to wet mixture. drop by teaspoon onto cookie sheet. Bake 7-8 mins at 350* until light golden brown .
Heat oven to 400°F. Chop pepperoni and mix with sauce and cheese. Spoon sauce mix on crackers or toasted rounds; sprinkle with oregano. Bake on ungreased cookie sheet until cheese is melted, 3 - 5 minutes.
Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersna ps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it.
Slit chilies open crosswise below stems. Stuff each chile with cheese strip (being careful not to break skins). Beat egg whites in small mixer bowl until stiff peaks form. Whisk egg yolks in small bowl until creamy. Fold egg yolks and flour into egg whites until just combined. ADD vegetable oil to 1-inch depth in medium skillet; heat over high heat for 3 to 4 minutes. Dip chilies in batter until well coated. Place in oil; fry, turning frequently with tongs, until golden brown. Remove from skillet; place on paper towels to drain. Place on serving plate and spoon cheese sauce over the top. Cheese sauce: Heat and bubble 2 tbsp butter and 2 tbsp flour and 1/4 tsp salt. Add 1 cup milk. Heat and stir until thickened. Add 1 cup shredded cheddar or longhorn cheese and melt. If sauce becomes too thick, thin by stirring in a bit more milk.
Place the corn kernels in a microwave-safe bowl, and microwave on high power for 1 minute: stir, and microwave just until crisp-tender, up to 1 minute longer. Toss the corn in a mixing bowl with the tomatoes, scallions, and parsley. Whisk the sugar and 1/4 tsp salt with the vinegar in a small bowl until dissolved. Then whisk in the olive oil and thyme leaves until the dressing is thick and well blended. Pour the dressing over the salad, tossing to coat it well. Season with pepper, and additional salt if needed. Set the salad aside to allow the flavors to mellow while you fry the okra. Combine the cornmeal, salt, and pepper to taste in a bowl, and toss the okra slices in the mixture. Warm 1/3 inch of oil in a large skillet, preferably cast iron, over medium-high heat. Drop a cornmeal-coated okra slice into the hot oil to test the temperature. When it sizzles energetically, add half of the remaining okra, without crowding. Fry until ver crisp and lightly browned, about 5 minutes. Remove them with a slotted spatula and place them on paper towels to drain. Repeat with the second batch. Just before serving, taste the salad and adjust the seasonings if needed. Top each dish of salad with a generous mound of fried okra.
In a bowl, combine oat bran, baking powder and raw sugar. Gradually stir in the walnuts banana, egg whites, milk and oil. Spoon mixture into a non-stick muffin tray and bake for 20-25 minutes or until golden brown.
Remove skin from chicken and saute in olive oil. Dice onion and celery fine and add to pan. Saute until chicken is browned. Add carrots, chicken broth, water and tomato sauce. Simmer for about an hour or until chicken is tender. Remove chicken from soup, remove bones and chop. Taste soup broth and add salt (if needed) and pepper. Add chicken and orzo to soup and cook for about 9 to 10 minutes or until pasta is done. Ladle into bowls and top with Parmesan cheese.
Add water, tomato juice, onion, and seasonings to large pot. Cover pot with lid and simmer for 1.5 hours. Add other vegetables and simmer for another hour. Remove bay leaves before serving. Salt and pepper to taste.
Put the diced honeydew melon in a bowl large enough to hold all the fruit. Sprinkle with salt. Pour the blueberries on top of the melon. Spinkle with 2 teaspoons of sugar, or you can use 2 Splenda packets. Slice the banana and put it on top of the blueberries. Sprinkle with lime juice. Mix it together in the bowl as you eat it with a spoon.
Melt butter in the 3.5 Quart Saute Pan over medium heat. Add onions; saute until just tender, about 6 minutes, stirring often. Add minced thyme and reduce the heat to medium-low. Cook until onions are golden, stirring every 4-5 minutes, about 25 minutes. Add garlic and saute for 2 minutes. Add 1/4 cup wine; stir until almost all liquid evaporates, about 2 minutes. Sprinkle sugar over onions and cook for another 10 minutes stirring once after 5 minutes. Add remaining 1/4 cup wine; stir to deglaze the pan until liquid evaporates, about 2 minutes. Season to taste with salt and pepper. Cool. Can be prepared 2 days ahead. Cover and refrigerate. Preheat oven to 350°F. Unwrap Brie, reserving bottom of wooden box. Cut away only the top rind of the cheese, leaving the rind on the sides and bottom intact. Return the Brie to the box, rind side down. Place the box on a Baking Sheet. Spread the onion mixture evenly over the cut side of the Brie. Bake in the oven until the cheese just melts, about 30 minutes. Transfer Brie in its box to a platter. Surround with baguette slices and serve.
Heat the olive oil in a nonstick stock pot over medium-low heat. Add the onion and garlic; saute for 4 minutes, until onion is limp, taking care to not let the garlic burn. Add the fish and saute for 2 minutes on each side, turning once. Transfer fish to a plate. Add the tomatoes, wine, and vegetable broth to the pot. Cook, stirring, over high heat until reduced by 1/3. Lower the heat to maintain a lively simmer. Place the mussels and shrimp on top of the tomato mixture. Cover and cook until mussels open and the shrimp are pink and cooked through. Return the fish to the stew to reheat. Divide the pasta between 4 pasta bowls. Stir the vinegar into the stew and ladle the fish stew on top of the pasta. Serve at once, passing the pepper grinder for each person to add according to taste.
For crust, mix 1 1/2 c flour, 1/4 tsp salt, 1 1/2 T sugar, 1/2 c oil and 2 T milk. Press into a 9 inch pie pan, making an edge. Bake at 350 degrees for 10-15 minutes. Cool. Cook rhubarb and 1 cup sugar slowly until tender. Add dry jello and stir gently until dissolved. Cool. Add lemon juice to rhubarb mixture. Fold in Cool Whip. Pour into crust;refrigerate. Can be frozen.
Combine all dry ingredients in a large bowl. Combine wet ingredients in separate bowl. Add wet to dry, mix well. Cook over low/med heat- they are fairly thick so if you use a higher temp they tend to burn. If you use an electric griddle try 325 degrees. Variation: I don't buy quick oats, so I use all rolled oats, add a touch more milk, and microwave all the wet stuff together for 2 minutes, then mix with dry. Also, you can substitute whole wheat or whole wheat pastry flour for some or all of the total flour.
Combine soy sauce, sherry and hoisin sauce in a bowl. Add the pork, toss to coat evenly, cover, refrigerate and marinate for 30 minutes. Meanwhile, soak the mushrooms in enough hot water to cover for 20 minutes (no soaking if using button mushrooms). Drain and thinly slice. Set aside on a plate, along with the cabbage, carrot and scallions. Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of the peanut oil and swirl to coat. Pour in the eggs, swirling and tilting the wok to form a thin film. Cook just until the eggs are set and feel dry on top, about 1 minute. Transfer to a platter, let cool slightly and cut into 1 inch strips. Return the wok to high heat, and swirl in the remaining 2 tablespoons oil. Add the garlic, and ginger, and stir-fry to release the aromas, about 1 minute. Add the pork and stir-fry until lightly browned, about 2 minutes. Add the reserved mushrooms, cabbage, carrot, bean sprouts, and scallions, along with the chicken stock, and stir-fry another 2 minutes. Stir in soy sauce, sherry, sesame oil, and sugar, and cook, stirring until sauce boils, about 1 minute. Add egg strips and mix well. To serve, spread a small amount of hoisin sauce on a warm Mandarin Pancake. Spoon about 1/2 cup mu shu mixture in center of pancake, wrap like a burrito, folding the ends to close, and serve.
Butter 2 loaf pans. Preheat oven to 350. Heat the milk and the butter until scalding. Pour into large mixing bowl and let cool to lukewarm. Stir in the yeast. Sift together 7 c of the flour,the sugar, cardamom and salt. Add the above to the milk mixture, mixing well. Turn dough out onto floured surface and knead as much of the. remaining 1 c flour as needed, into the dough. The dough should be elasticky, and not sticky. Place in a buttered bowl and brush with melter better. Cover with plastic wrap or a towel, and let rise until double. Punch down. Let rest 10- 15 minutes. Divide dough in half, knead lightly and shape into loaves. Place in loaf pans, cover and let rise until double. Bake 30 minutes. While warm, brush with melted or soft butter.
Beat together egg whites, milk, cinnamon sugar, and vanilla. Dip both sides of the bread in the egg white mixture. Fry the bread over medium heat on both sides until brown (use a non-stick pan or grease it beforehand). Cut each slice diagonally, and place on the plate with desired garnishes. Enjoy!
Peel potatoes and cut into 1/8 inch slices. Soak in cold water until crisp. Drain off the water and dry potato slices on paper towels. Heat lard until very hot. (I use a large skillet.) Add potato slices. Reduce heat and fry slowly until crusty and brown. Turn occasionally. Remove from pan to a paper towel-lined serving dish. Sprinkle with salt and serve.
Preheat oven to 350 degrees. In a large mixing bowl, beat the cream cheese with a hand mixer. Add the canned pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs, milk or half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, and beat until mixed thoroughly. Roll out your pie dough, and place in a 9 inch round pie dish. Take your second piece of pie dough and form a large outer crust ring around the edge of the pie. Crimp edges. Pour the filling into the pie shell. (I found that I had a little too much filling for my shell, so fill to where your comfortable or slip a cookie sheet under the pie when you bake it). Bake for 50 minutes, or until a knife stuck through the center comes out clean. Cool to room temperature. Serve plain or with whipped cream!
Scald the Barley. Wash the Lentils. Put Barley and Lentils into a pan. Add Water, Butter and Onion. Bring to the boil and simmer for 1 1/2 hours. Add tomato puree and cook for 20 minutes longer. Sieve soup. Reheat, season with salt and pepper and add milk if desired.
Wash spinach and chop into 5-cm segments. In wok, bring some water to a boil. Add spinach, blanch briefly, remove, and drain. Empty water from wok, heat to dry, add oil and swirl to heat well. Add garlic and toss just a moment until fragrant but not burned. Add spinach, salt, and MSG, tossing after each addition. Turn off heat, drizzle with sesame oil, transfer to platter, and serve as part of a Chinese meal. (For a Chinese meal, serve rice, a soup, and one dish per person, selecting a balanced variety of dishes.).
Put lemon juice in a 1 cup measuring cup, pour in the whipping cream to 1 cup mark, and let stand a few minutes to make soured cream. Preheat oven to 425°; stack two baking sheets together and line the top sheet with parchment paper. Arrange oven rack to upper third position. In a food processor, add flour, sugar, salt, baking powder, and baking soda and blend briefly. Add butter and pulse to make a coarse, grainy mixture. Turn out mixture into a large bowl and make a well in the center. Add egg, vanilla, and enough soured cream to make a soft but firm dough. Gently fold in berries. Knead briefly on a lightly floured work surface, adding more flour, if required to make a firm dough. Pat out to 1-inch thickness. Cut into wedges or rounds and place on prepared baking sheets. Brush each scone with milk or melted butter. Bake until scones are nicely browned, about 16-19 minutes. Meanwhile, heat honey and butter in a liquid measuring cup in a microwave until mixture is just simmering, about 1 1/2 minutes at HIGH, stirring after 45 seconds. Brush scones lightly with honey-butter glaze as they come out of oven. Let stand on baking sheets; repeat with more honey-butter glaze, more generously, about 15 minutes later.
Pound each pork chop till thin. In dish combine sugar,soy sauce and sherry. Dip each pork chop in mixture and then drege in flour. Don't discard liquid. In large skillet heat 1/2 of the oil& stir fry onions till tender,remove from pan. Add remaining oil& brown pork chops. Spoon onions over pork chops& also remaining soy sauce& sherry. Cover and cook for 20 minutes or till tender.
Heat the butter and oil in a skillet over high heat. Add the onions. Cook, stirring frequently, until the onions are just beginning to brown on the edges, about 5 minutes. Add the celery and bell peppers. Cook, stirring frequently, until the celery and peppers are softened, about 2 minutes. Add the garlic and stir well. Add the seasoning and cook until it darkens slightly, about 2 minutes. Remove from heat and set aside to cool. Preheat the oven to 275°F. Place the roast in a baking pan, fat side up. Make several slits in the meat with a knife, to form pockets, being careful not to cut through to the bottom. If you make the slits lengthwise, every slice will have some of the stuffing in it. Stuff the pockets generously with some of the vegetable mixture. Spread the remaining vegetable mixture over the top of the roast and rub a little on the sides. Roast uncovered at 275°F until meat is tender, about 4 hours.
Melt milk chocolate chips in microwave and cool slightly. In separate bowl, beat powdered sugar, butter, milk and maple extract until smooth. Add chocolate and beat until smooth. Fold in bacon. Spread frosting over cupcakes, or other dessert.
Put crackers through blender on high speed until powdered. Add parsley, minced onions, and dill weed. Blend again until powdered. Dump into bowl. Stir in onion salt, garlic salt, onion powder, and garlic powder. Put into container with tight-fitting lid.
Pre-heat oven to 350°F Coat a 9x13 baking dish with cooking spray. Bring a large pot of water to a boil. Cut the stems out of the bell peppers and cut them in half lengthwise. Scoop out all the seeds and membranes. Boil the prepared peppers for 5 minutes. Using a slotted spoon remove them from water and let them drain cut side down. Bring the broth to boil in a saucepan and add the couscous. Cover the pan and remove it from the heat. Heat the oil in a large nonstick skillet. Cook the onion, zucchini, yellow squash, fennel seeds, oregano, and salt for about 5 minutes or until the vegetables start to soften. Remove skillet from heat and add the tomatoes and chickpeas. Fluff the couscous with a fork and add it to the skillet, mixing it with the vegetables. Stir in the crumbled feta. Arrange the peppers in the baking dish cut sides up (like little boats)and fill them with the couscous/vegetable mixture. (The filling will be heaping unless your peppers are very large.). Bake 15 minutes. Serve immediately.
Season fish evenly with salt and pepper. Melt butter in a saute pan. Cook in butter until half done; break into chunks, add garlic and adobo sauce and cook until done. Melt 1 tablespoon butter in clean saute pan. Fill each tortilla with 2 ounces fish and 1/2 ounce queso fresco, fold in half and lightly brown in the melted butter. Serve with fresh guacamole, slices of queso fresco, and tartar sauce spiced with chipotle to taste and a lime wedge.
Cook pasta according to directions on package. Combine next 6 ingredients. Drain and rinse past in cold water. Mix the pasta and sour cream mixture. Add salmon and toss gently. Refrigerate until ready to serve.
Roll out cookie dough flat onto a prepared greased cookie sheet. Bake by instructions. This is very good with a chewy texture. Be sure not to overbake. Mix with a mixer cream cheese, powdered sugar, and milk. Spread this on top of cooled cookie. Slice all fruits as thick as you like. Drop randomly, or you can decorate with your toppings. Chill or serve immediately.
With a mixer, beat cream cheese until smooth. Add jelly. Blend well. Soften gelatin in cold milk, add boiling milk. Stir until dissolved. Combine with cream cheese mixture. Pour into 3 1/2 Cup mold. Chill. Unmold and serve with crackers. Can be done up to 2 days before serving.
Preheat oven to 400°F. Rub 1 tablespoon oil over beef. Sprinkle beef with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add beef to skillet and cook until brown, turning often, about 5 minutes. Transfer beef to roasting pan. Roast beef in oven until thermometer inserted into center registers 130°F for medium-rare, about 35 minutes. Cool. Combine soy sauce and next 6 ingredients in large resealable plastic bag. Add beef to marinade. Cover and refrigerate until beef is cold, turning in marinade occasionally, at least 4 hours and up to 1 day. Discard marinade from beef. Cut beef into 1/4-inch-thick slices. Cover and let stand at room temperature 30 minutes. Arrange beef on plates. Spoon small mounds of daikon, ginger and green onions onto plates. Garnish with lemon wedges and shiso. Serve with individual bowls of Lemon-Soy Dipping Sauce.
Cook egg noodles according to package directions; drain and return to pot. Stir in butter and remaining ingredients. Serve immediately.
Add the Vinegar, Water, Butter and Sugar to a Dutch Oven. Heat all on the stove for about 5 minutes. When the Sugar is dissolved, add the chopped Red Cabbage. Stir all together, then cover and braise in the oven at 325° for 2 hours.** Stir every half hour or so. If the liquid completely evaporates, just add a little extra Water. **I was in a hurry so i let it cook on the stove top for about 10-15 min and then put it in the over for an hour and it turned out great. Serve with a dollop of Goat Cheese.
Char the tomatoes over a gas grill or under the flame of a hot broiler for 2 minutes to char the skin, turning them until the peel blisters. Slip off the peel, and the flesh should still be firm. Remove the green stem core and cut the tomatoes in half vertically. Use a teaspoon to scoop out the seeds and discard. In the food processor, drop in the garlic, cilantro, green onions and jalapenos into the bowl of the food processor to chop for just a few seconds. Add all the remaining ingredients from the recipe, tomatoes, Serrano chili, the chopped green chilies and lime juice. The texture is somewhere between a chow-chow relish and a textured puree. You want to see tiny bits of all the vegetables throughout the salsa. Salt and pepper to taste. Place in fridge for approximately one hour.