HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400 degrees F. Brush cut side of squash with olive oil; sprinkle with salt, and pepper. Place squash, cut side down, on a lined baking sheet. Bake 15 minutes, or until tender. Scoop out pulp, keeping shells intact; reserve pulp. Reduce heat to 350 degrees F. In a large skillet, melt butter over medium heat. Add onion; cook 5 minutes or until transparent. To the skillet, add stuffing mix, spinach, sour cream, Cheddar and squash pulp. Mix together and add salt and pepper, to taste. Cook for 3 minutes. Spoon mixture evenly into squash shells. Place on baking sheet, and bake 15 to 20 minutes, or until heated through.
Heat oven to 375°F. Beat the yolks in a non-metal mixing bowl with an electric mixer at medium speed. Gradually add in sugar. Blend in oil and milk. Continue to mix until a pale yellow batter is formed. Add in sifted cake flour, cornstarch and baking powder. Beat the egg whites in another bowl with high speed. Gradually add in sugar and mix until you see soft peaks. Spoon half of the egg white batter into pale yellow cake batter. Fold in slowly. Add the remaining mixture together. Be careful not to deflate the batter. Pour the batter into a 8 inch baking pan lined with parchment paper and spread it evenly along the sides. Quickly bake it in the oven for 10-15 minutes until it turns golden brownish on the top. Dust a clean towel with sugar. Once the cake is removed from the oven, place the cake with the parchment paper on another tray. Cover the cake with the towel and put another tray on top of the cake. When it is warm, remove the parchment paper and roll the cake with the towel and continue to leave it to cool. When it is cooled completely, spread filling evenly on the inside and roll the cake tightly. Chill in the refrigerator for 15 minutes.
Preheat the oven to 325. In a large mixing bowl, combine the granola, oats, nuts, flour, and raisins. Blend in the egg, honey, oil, brown sugar, and cinnamon. Press the mixture evenly into the foil lined baking pan. Bake for 30-35 minutes, or until lightly browned around the edges. Cool the pan on a wire rack. Then, lift the foil to help remove it from the pan. Cut into bars.
Combine the cereals, nuts and pretzels in crock-pot. Mix the melted butter with the remaining ingredients and pour over cereal mixture; tossing lightly to coat. DO NOT COVER the crock-pot. Cook on high for 2 hours, stirring well every 30 minutes; turn to low for 2 to 4 hours. Cool completely and store in airtight container. Note: I made this in my 6.5 qt Smart Pot and the 5 quart regular slow cooker, the 5 quart slow cooker cooked hot and the mix burnt. Watch this carefully while on high and adjust the time accordingly.
Cut bacon into 1 inch pices. Place in large frying pan and cook until ready to turn. Add butter and onion and cook until medium brown. Add cut cabbage and add bay leaf,if using. Add enough water to cover (1/4 cup at a time). Cover and allow to steam, stirring often, and adding water as needed to help loosen brown bits in thr pan. Cook 15-20 minutes (it will cook down quite a bit in volume.) Taste to check for desired tenderness, When almost done, add vinegar, stir, and heat an additional 5 minutes, Sprinkle with coarse black pepper just before serving, If desired.
Wash mushrooms; chop stems. Set aside 16 shrimp. Chop remaining shrimp. Combine chopped shrimp, chopped mushrooms, crumbs, egg, milk, lemon juice, onion and salt. Spoon into mushroom caps. Top with whole shrimp and brush each appetizer with melted butter. Bake at 375 degrees for 15 minutes until tender.
Preheat oven to 350. For shells, beat butter and cream cheese until well blended, add flour, mix until soft dough forms. Using small scoop, shape dough into 1 inch balls, place into ungreased cups of mini muffin pan. Dip mini tart shaper in flour, press into dough with even pressure until dough rises slightly above rim of pan (dip in flour and repeat for all remaining cups). For filling, melt butter in microwave (about 30 seconds), stir in brown sugar, egg, and vanilla. Finely chop pecans, add to mixture, mix well. Using small scoop, fill each shell with a level scoop of filling (do not overfill). Bake 20-25 minutes (until light golden brown), remove pan from oven, cool in pan for 3 minutes, transfer to cooling rack, cool completely.
Heat oil in a large skillet. Season chicken with salt & pepper. Saute about 7 minutes per side until cooked through; remove and keep warm. Drain almost all fat from skillet. Add shallots and cook until softened. Add vermouth to pan, stirring up all bits. Add chicken broth, heat to boiling, lower to simmer, reduce to 1/2 cup. Add tarragon, and whisk in butter one bit at a time to thicken. Season with salt & pepper to taste. Serve over chicken.
Pull apart green chilies into about 3/4" to 1" wide strips. Set aside. In medium bowl, mix flour, salt and pepper- set aside. In separate bowl, mix eggs and milk. Heat oil to med-high heat. Dip chilies into flour mixture, egg mixture and again in flour mixture- fry until golden brown. Serve with ranch dressing or a cheese sauce.
Cut and mix fruit and set aside. Pan-fry one side of each tortilla (over medium heat in butter). Add 1/2 cup of fruit to half a tortilla, drizzle with caramel and top with brie slices. Fold closed, cook each side until brown. Serve with caramel sauce over top.
With a sharp knife cut tenderloins into 1/4-inch slices. With a meat mallet gently pound each slice to about 1/8-inch thickness. In a shallow bowl or on waxed paper, combine the flour, salt, and pepper. In a shallow bowl or pie plate, whisk the eggs and water. In another shallow bowl or on waxed paper, combine bread crumbs, pecans, and parsley. Dip the tenderloin pieces into flour mixture, then into the egg mixture, then into the bread crumb and pecan mixture, coating well. Heat vegetable oil in a large skillet over medium heat. Cook tenderloin pieces, 1/3 or 1/2 at a time, until lightly browned on both sides and cooked through. Add more oil as necessary. Place browned tenderloin on a warm platter or tray and tent with aluminum foil to keep warm while cooking remaining pieces. Add the 3/4 cup water and chicken bouillon granules to the drippings in the skillet and bring to a boil, stirring to loosen browned bits; continue to boil for 1 minute. Pour over pork. YUM!
Pat chicken dry with paper towels & season with salt and pepper. Heat oil in dutch oven over medium heat until just smoking. Cook chicken skin side down, until well browned, 6-8 minutes; transfer chicken to plate. Discard skin. Pour off all but 1 tbs fat from pot & return to medium heat. Add sausage & onion, cook until onion is translucent & sausage begins to brown, 3-5 minutes. Add garlic & cook until fragrant, about 30 seconds. Add broth, chicken, 1 tsp salt, & 1 tsp pepper; bring to a boil. Reduce heat to low, cover, & simmer until chiecken is tender, about 30 minutes. Remove chicken from pot & set aside. Stir rice into pot, cover & continue to cook over low heat until rice is tender, about 20 minutes. Shred chicken into bite-size pieces; discard bones. Gently fold shredded chicken into rice mixture. Remove from heat and let sit, covered for 10 minutes. Serve.
Preheat oven to 325°F. In a large bowl, beat butter with a mixer for 30 seconds. Add the powdered sugar beating until is it combined. Mix in the flour until fully incorporated. Stir in the nuts and lime zest. Shape dough into 1-inch balls. Roll each ball in green colored sugar and place about 2 inches apart on ungreased cookie sheets. Bake for 15 minutes, until the bottoms are lightly browned. Cool the cookies for 5 minutes on the cookie sheets. Remove warm cookies and roll in additional powdered sugar to coat. Place cookies on wire racks to cool completely. Cookies can be frozen for up to three months in an airtight container.
Place chilies in a food processor with half the vinegar and process until the chilies are finely chopped. Do not be concerned if the chili seeds remain whole. Combine the chili and vinegar mixture with the remaining vinegar, and all other ingredients, in a small stainless steel saucepan (take care adding the salt- you can always add more later if you wish). Stir over low heat until sugar dissolves, bring to the boil briefly, then reduce temperature to allow the mixture to simmer gently until the chilies and sultanas are soft, about 15 to 20 minutes. When cool, puree until almost smooth. Pour into a suitably sized sterilised bottle and seal.
In food processor or blender, puree chickpeas, almond milk, protein powder and stevia. Process to form a dough ball. Fold in chocolate chunks, then roll into 1-inch balls. Bake at 350 for 12-15 minutes.
Heat the oil and add the asafoetida, mustard, curry leaves and the whole red chillies. When seeds begin to splutter, add peas, peanuts, haldi and sugar mix around a little. Add salt and bread and mix well. Add some water and saute till mixed and heated through. Shut off the heat, and mix in the green chillies, lemon juice and half of the coriander. Transfer on to a serving dish, garnish with the coconut and the rest of the coriander and lemon wedges, and serve.
Place the beans and garlic cloves in a saucepot and bring to a boil.Save broth for reserve. Place only the beans and garlic in food processor. Run the processor to grind up the beans. Add olive oil, tahini, yogurt, lemon juice, salt and 3/4 cup reserved broth from beans. You will need to let it blend in the food processor for about 10 minutes to get creamy. Afterwards if you want it a bit looser add a tiny bit of broth and stir well. Meanwhile combine garlic, hot pepper and salt in a mortar pestle and smash until mush. Add lemon juice to the garlic/jalapeno condiment and stir well. Spread out hummus on a plate, place a few tablespoons of the tetbeleh in the middle. Place in the refrigerator for about an hour or so. Decorate with paprika. Drizzle with olive oil. Serve with pita wedges. Hummus will last for 2 days in the fridge. Enjoy!
Cream butter and sugar. Add eggs. Add dry ingredients alternately with sour cream to creamed mixture. Stir in almond extract. Pour 1/2 batter into greased and floured bundt pan. Add 1/2 cranberry sauce, spread evenly over batter Pour remaining batter over cranberry sauce. Top with remaining cranberry sauce. Sprinkle with pecans. Bake at 350°F in a preheated oven for 55 mins. GLAZE: Stir ingredients together well. Spread or drizzle Glaze on cake while cake is still warm.
chop up the peppers and onions. turn on stove to medium heat and saute peppers and onions in olive oil until al dente. meanwhile, chop up the sausages and add to a suitable sized baking dish. once peppers and onions are done, add them to the baking dish. add one ounce (2 tbsp) shredded cheddar cheese (save the other ounce for later). add 8 scrambled eggs to the baking dish and any seasonings you prefer. I used rosemary, thyme, and pepper. bake at 400 degrees for 15-20 minutes until the eggs aren't runny. then turn off the oven and scatter the remaining ounce of shredded cheddar to the top. let sit for 5 minutes to melt the cheese and cool.
Wash 4 to 6 turkey legs and place in roaster or large pot. They will have to soak in the brine for 12 hours, so make sure the pot is large enough for the legs to be completely covered in the brine. Heat the chicken broth in a large pot to a low boil. add all brine ingredients and stir to dissolve. Boil for 10 minutes, remove from heat. Add 1 gallon cold water to the brine pot, add cooled brine to pot cover legs, add more water if needed. Cover and let soak in cool place for 12 hours. Remove legs from brine and rinse. Pat dry with paper towels. Discard brine. Combined all ingredients for the rub and coat the legs. Wrap in foil or plastic wrap and chill in fridge 6 hours or more. Make sure your fire is ready (250°) before adding soaked hickory wood chips. remove legs from foil. Fill drip/steam pan with broth listed above. Place in your smoker for 6-8 hours. You do not have to have constant smoke on these, so do not worry. You will want to add water to the drip pan after about 3 hours. Remove from smoker and let sit 15 minutes before serving. Enjoy!
Preheat oven to 375 degrees. Spray baking sheets with cooking spray. Using a heavy-duty stand mixer with a dough hook (or your hands), mix the raw sausage and cheese together, then add the cream of mushroom soup. Add the garlic powder and Italian seasoning, then gradually add the biscuit mix until all is thoroughly combined. Shape into small balls about the size of a walnut, and place on baking sheet. Bake for 18-20 minutes, then remove and cool on a rack. You can also freeze these, either after they're cooked or (the way I prefer to do it) after you shape them and put them on the pan. I put them into the freezer for a couple of hours right on the baking sheets, then take them out and put them in a zip-top bag. Then I can take out a few at night, thaw them in the fridge, and pop them into the oven the next morning for a quick breakfast.
Preheat the oven to 200°C Cut each sheet of puff pastry into 12 squares. Brush each with tomato sauce. Place a frankfurt in the middle of each square and roll. Brush pastry with egg and sprinkle with poppy seeds if using. Bake for 12-15 minutes until golden.
Set oven rack to lowest-bottom position. Preheat oven to 425 degrees F. Place foil on a cookie sheet. Spray with non-stick cooking spray. Combine all the ingredients except the chicken in a large zip lock baggy. Shake the baggy with the ingredients to mix thoroughly. Wet chicken breast one at a time and place in zip lock baggy. Shake until chicken is completely covered. Place chicken on a cookie sheet. Bake for 18-20 minutes.
Preheat oven to 350*. Process butter, sugar, egg, vanilla, milk and carrots until well-blended and carrots are finer. Combine dry ingredients in a bowl. Pour carrot mixture over, stirring to blend. Pour in greased 9" x 9" pan. TOPPING: Combine brown sugar, flour and melted butter. Sprinkle over cake batter. Bake @ 350* for 40-45 minutes.
Combine ingredients in a small bowl and microwave until melted (about 45 seconds). Use as a sauce to dip grilled shrimp, or spread on crusty bread before grilling. You can also refrigerate until firm, then top grilled oysters or steak with a dab of it.
Beat egg whites until stiff. Add 1/2 cup of the sugar to keep them stiff. Cream shorting; add salt and vanilla. Add remaining sugar gradually. Add unbeaten egg yolks and beat until light and creamy. Add sifted dry ingredients alternately with milk. Fold in beaten egg whites. Fold in fresh blueberries (use a bit of the flour in recipe to roll the blueberries so they don't settle). Turn into a greased 8 x 8-inch pan. Sprinkle top with sugar. Bake at 350 degrees for 50 to 60 minutes.
Heat oven to 400. Grease a 9 inch pie plate with cooking spray. Mix brown sugar and cinnamon in a bowl. Add apples and toss to coat. Heat water and butter to boiling and reduce heat to low. Add bisquick and stir until mixture forms a ball; remove from heat. Beat in eggs one at a time and beat until smooth. Spread batter into pie plate. Arrange apples on top within 1 inch of edge. Bake for 23 minutes or until puffed and edge is golden brown. Serve immediately.
In a saucepan, bring 5 cups of water to a boil. Add rice and stir (just once). Reduce heat, cover and simmer for 20 minutes. Set aside. Melt 1/2 TBSP margarine in a medium skillet over medium heat; saute onion and celery until tender. Preheat oven to 350 degrees F. Combine the chicken, rice, onion, celery, mayonnaise and soup in a large bowl, mix well. Transfer the mixture into a 9"x13" baking dish. Top with crushed cornflakes and 2 TBSP melted margarine. Bake in preheated oven for 45 minutes, uncovered.
Cook the onion and bacon in a large bowl on high for 3-4 minutes approx 850W. Remove from microwave, add mince, breadcrumbs, parsley, egg, salt and pepper and mix well. Take 1 tablespoon of the mixture and flatten into a patty shape. Place a cube of cheese in the middle of the meat, fold meat to enclose cheese and roll to form a ball. Refrigerate meatballs for 10-15 minutes. Place meatballs in a 3 Litre casserole dish. Cook uncovered on medium to High approx 650W for 4-6 minutes. Turn meatballs over and cook for a further 4-6 minutes. Meanwhile combine the tomatoes, basil, tomato paste, chilli, garlic and salt and pepper in a bowl. Drain any excess fat from meatballs after cooking and pour the tomato mixture over par cooked and drained meatballs. Cook uncovered on medium high approx 650W for 10-12 minutes, stirring occasionally. Serve with on their own with crusty bread or over pasta.
Cook asparagus in boiling water in a large skillet 3 minutes or until crisp tender. Drain on paper towels and set aside. Keep warm. Combine flour, Old Bay, and paprika in a shallow pan. Stir to blend thoroughly. Add scallops and coat with flour mixture. Dry skillet with a paper towel, and place over medium-high heat until hot. Add 2 tablespoons of butter. When butter is melted, add scallops and cook 4 minutes, turn and cook 4 minutes longer or until opaque in center. Top asparagus with scallops and cover to keep warm. Add wine and dill weed to pan residue. Bring to a boil and cook 1-2 minutes or until liquid measures about 1/3 cup. Remove from heat; stir in remaining 1 tablespoon butter and stir until completely melted. Pour sauce evenly over scallops. Garnish with lemon wedges, if desired.
Boil the potatoes whole for about 20-30 minutes or until easily pierced with a fork. Drain and cool completely. Large dice the potatoes( or slice in rounds). Plece in a bowl with enough room for stirring. Add the remaining ingrdients, using salt and pepper to taste. Stir and chill until ready to serve. Feel free to add more sour cream if salad seems dry.
Preheat oven to 400. Layer a 9 x 13" pan with roasted chiles and top with cheddar and monterey jack. Continue to layer chiles and cheese in pan until done. Beat 8 eggs well. Add salt, flour, and milk. Make sure you beat well so there are no clumps of flour. Pour over layers in pan. Bake for 25 to 30 minutes. Take out of oven and top with tomato sauce and bake an additional 10 minutes.
Heat oil in a big skillet over medium-high heat. Add in onion, stir/saute for 5 minutes. Add in ginger, garlic, and serrano pepper; stir/saute 2 minutes. Stir in molasses. Remove pan from heat; carefully stir in rum. Cook mixture 2 minutes. Stir in brewed coffee, ground coffee, cinnamon, and cocoa. Bring to a boil; cook until reduced to 1 1/2 cups (about 20 minutes). Remove pan from heat; let cool. Transfer mixture to the container of a blender; process until smooth. Stir in butter and salt. Trim any visible fat from pork; cut pork, lengthwise into 8 (1/2-inch wide) strips. Thread pork strips onto 8 (10-inch) skewers. Prepare grill; place kebabs on grill rack that has been coated with nonstick cooking spray; grill 4 minutes on each side or until desired doneness, turning and basting often with coffee mixture.
Preheat oven to 350 degrees f. Cook noodles according to package directions. Remove from heat and drain. Return noodles to pot. Add remaining ingredients and mix well. Spray 9x9-inch casserole pan with non-stick cooking spray. Place tuna noodle mixture in casserole dish. Bake for 45 minutes. While casserole is baking, process bread in food processor to obtain fine crumbs. Melt butter and pour over bread crumbs. Toss to coat. Remove casserole from oven after 30 minutes, top with buttered crumbs and continue to bake the final 15 minutes. Place.
Preheat oven to 350°F. Cook manicotti shells in boiling water according to the package directions. Drain and rinse with cold water to prevent them from cooking further. Set aside. Coat a 9 x 13-inch pan with cooking spray. Spread 1/2 cup of sauce evenly over bottom of pan and set aside. For filling, in a large bowl, stir together egg whites, ricotta cheese, chicken, spinach, garlic powder and seasoning. Stir in 1/4 cup each of mozzarella cheese and Parmesan cheese. To assemble, spoon cheese mixture into manicotti shells and place filled shells in a single layer in baking dish. Spread remaining sauce on top. Sprinkle with remaining cheeses and bake about 30 minutes. Yields 3 shells per serving.
Stir all ingredients together. Pour over ice in a highball glass, or serve in a shot glass as a shooter. Garnish with a shamrock leaf.
Dissolve 1 pkg of jello in l 1/2 cups of Boiling water- (one at a time). Pour into 9 X 13 pan and let gel in level frig-. (yes you need to make sure your frig is level). In saucepan, combine 2 cups milk and 1 cup sugar, bring to boil. (careful not to scald) when boiling starts remove from heat. In mean time, dissolve 2 env unflavored gelatin in 1/2 cup cold water, slowly add to milk mixture after you remove it from the heat. Let mixture cool then add sour cream and 2 tsp vanilla, mix well. Pour 1 cup milk mixture over jello layer, let chill approximately 1 hour. Then carefully add next layer of jello, let chill approximately 1 hour or until solid. Continue until you have 8 layers (4 jello and 4 milk mixture). This can be made a day or two in advance.
Fill a highball glass with ice. Add the bourbon, Cointreau and iced tea and stir. Garnish with the mint sprig and lemon wedge.
In a heavy 4-quart or larger saucepan, preferably nonstick, stir together the sugar, corn syrup, and water until the sugar is completely moistened. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling, about 5 minute. Stop stirring and allow it to boil undisturbed until it turns a deep amber . Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel. It will bubble up furiously. Using a high-temperature, heat-resistant rubber spatula, or a wooden spoon, stir the mixture until smooth, scraping up the thicker part that settles on the bottom. If any lumps develop, return the pan to the heat and stir until they dissolve. Stir in the butter. The mixture will be streaky but will become uniform after cooking slightly and stirring. Allow to cool for 3 minutes and then gently stir in the vanilla extract.
Brush the flank steak on both sides with the mustard. Put the steak in a sturdy resealable plastic bag and add the wine. Seal the bag, pressing out any air, and refrigerate overnight. Drain the steak, pat dry and bring to room temperature before grilling. Meanwhile, in a small saucepan, combine the olive oil and garlic and cook over low heat until the garlic is golden and soft, about 15 minutes. Using a slotted spoon, transfer the garlic to a small bowl; reserve the garlic oil. Add the thyme to the garlic and mash to a paste. Stir in the mayonnaise and lemon juice and season with salt and pepper. Light a charcoal grill or preheat a cast iron grill pan. Brush the steak with the reserved garlic oil, season liberally with salt and pepper and grill over moderate heat for about 15 minutes, turning once, for medium-rare meat. Transfer the steak to a cutting board to rest for 5 minutes. Thinly slice the meat across the grain on the diagonal. Spread the garlic mayonnaise on the rolls and top with the flank steak, cheese and lettuce. Cut the sandwiches in half and serve.
For the cream sauce: Saute minced garlic with butter until garlic is light brown. Add heavy cream, basil, lemon juice, grated cheese blend, & white pepper. Bring to a boil on medium high heat, stirring often. Place on low heat after boiling & salt to taste. For the Cajun Salmon: Preheat oven to 375°F. Lightly coat salmon with Cajun spice. **REMEMBER, the amount of spice will determine the degree of spice & heat. So cook salmon at 375°F for 8-15 minutes depending on desired doneness. For the presentation: Toss cooked pasta with the cream sauce. Portion 8 ounces of pasta per serving. Place the cooked salmon filets atop the portions. Garnish with parsley & shredded parmesan cheese. A slice of garlic toast & a lemon wedge will further complement this dish.
Mix all ingredients except half-and-half and chives in 3 1/2 to 6 quart slow cooker. Cover and cook on low heat 8-10 hours or until vegetables are tender. Pour vegetable mixture by batches into blender or food processor. Cover and blend on high until smooth; return to cooker. Stir in half-and-half. Cover and cook on low heat 20-30 minutes or until hot. Sprinkle with chives.