HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all the salad ingredients with 2 tbs of the salad cream or mayo. Add the flaked tuna and cheese an the remaining tbs of salad cream or mayo. Mix well. Serve with baked potatoes, in a sandwich, wrap or pita. Use as a dip or even eat on its own!
Cook spaghetti or linquine according to package directions; drain. Meanwhile, in a large saucepan cook mushrooms and green onions in hot butter or EVOO until tender. Stir in flour, pepper and nutmeg. Add broth and milk all at once. Cook and stir until thickened and bubbly. Stir in chicken, sherry (if using), and half of Parmesan cheese. Add cooked spaghetti; stir gently to coat. Transfer pasta mixture to a 2-quart rectangular baking dish. Sprinkle with the remaining Parmesan cheese and the almonds. Bake in a 350 degree oven, uncovered, for 15 minutes. If desired, sprinkle with parsley before serving.
While pasta is cooking, pulse all of the ingredients in a food processor just until well incorporated (do not over blend). When the pasta is cooked, drain, and mix with sauce. Then add carrots and toss (I never leave the carrots out). Chill for a few hours before serving. They are best cold! Garnish with scallions and sesame seeds just before serving.
Preheat oven to 375 degrees. In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture and dried cranberries. Stir until just moist. Fill muffin cups 2/3 full, adding a tsp of cranberry sauce in the middle of each cup. Bake for 16-18 minutes.
Preheat oven to 400F. Cut fennel in half lengthwise, then into 1/2" thick wedges. Quarter zucchini lengthwise. Toss veggies with 1 T oil & salt. Arrange in a single layer on a large baking sheet. Roast, turning once, until soft & beginning to brown - about 20 minutes. Meanwhile, bring a large pot of water to a boil. Add pasta and cook until tender, 8-10 minutes. Heat remaining 2 T oil in a large skillet over medium heat. Add garlic and cook, stirring for 30 seconds. Remove from heat. When vegetables are cool enough to handle, coarsely chop. Add veggies, beans and water to the pan with the garlic and cook over med-low heat. Drain the pasta and immediately add it to the pan. Toss well and add tomatoes, cheese and mint. Stir until just armed through. Season with pepper.
Heat oil in a small frying pan over medium heat. Add onion. Cook for 2 minutes or until soft. Set aside to cool for 5 minutes. Place bread into a food processor. Process until fine crumbs form. Place tuna, lemon juice, tomato sauce, Worcestershire sauce, 1 egg, parsley, and salt and pepper into a large bowl. Add onion and 2 cups of breadcrumbs. Mix with clean hands until well combined (see hint below). Form 1/4 cup of tuna mixture into a patty. Repeat with remaining mixture to make 12 patties. Place flour onto a plate. Beat remaining 2 eggs together in a shallow dish. Line a tray with paper towels. Pour enough oil into a frying pan to cover the base. Heat over medium heat until hot. Coat patties in flour then dip into egg. Cook patties, 3 at a time, for 3 minutes each side or until golden. Place onto prepared tray. Cover to keep warm while cooking remaining patties. Place patties onto serving plates. Serve with tzatziki, salad and chips.
Break up the tomatoes and their juices in a medium bowl with your hands or a potato masher. Add the oil, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a separate medium bowl, combine the uncooked rigatoni, onion, and mushrooms. Spread a third of the tomato mixture in the bottom of a 4- to 6-quart slow cooker. Top with half the pasta mixture, half the spinach, a third of the tomato mixture, half the ricotta, and half the mozzarella; repeat. Cover and cook on high until the pasta is tender, 3 1/2 to 4 hours. Serve sprinkled with the Parmesan.
Melt butter in large soup pot (For the vegan version, simply substitute a plant-based oil for the butter. Walnut would be good, but use whatever you have on hand.). Chop onion and saute in butter (oil) until translucent. Add spices and stir 'til fragrant. Pour in tomato puree, water and barley, and simmer over medium heat until barley is tender (about an hour). Turn off heat, add coconut milk, serve. Garnish with basil leaves and/or cheese if desired. This soup is GREAT with a grilled cheese sandwich.
Put flour, salt & pepper in large Ziploc bag. Heat oil over medium heat in a large dutch oven or soup pot. Place meat in bag with the flour and shake well until coated. Shake off meat pieces and add them to the oil and stir until slightly browned. Add remaining flour to pan and finely chopped onion. Stir until well browned. Add remainder of ingredients, except potatoes & peas. Cover and cook on low heat for 1 hour, stirring every 15 minutes. Add potatoes, cover a cook 1 additional hour, stirring every 15 minutes. Add canned peas, cover and cook 1/2 - 1 additional hour, stirring every 15 minutes.
Combine all ingredients in a small saucepan over medium heat. Bring to a boil, whisking often, then reduce heat and simmer, uncovered, for 5 minutes. Cover the dressing until cool, then refrigerate it until well chilled.
dissolve yeast in warm water (100 - 110 degrees F). Let sit 5 mins or until fully dissolved. melt butter into honey to 100 degrees F. set aside. add flour 1/2 cup at a time. when 2 cups have been added add butter/honey mixture. whisk eggs with salt and add 1 cup flour and mix into dough. add enough flour to make a soft dough. turn out on work station and knead till smooth and elastic. add more flour if needed for dough not to be sticky. Cover, let rise til almost doubled. divide dough into 20 equal pieces. roll each piece into 20 inch ropes. twist 2 ropes together and pinch ends to seal. repeat with rest of dough ropes. Invert a 2 quart oven safe mixing bowl. Starting at rim or bowl, wrap twists around bowl, pinching ends to join each new twist. Continue until all of bowl is covered. Let rise until puffy. brush dough with egg glaze and bake at 375 degrees F or until done. Cover with foil if necessary to avoid over browning. Finish product should be a medium golden brown. loosely crumple a large piece of foil to match depth and diameter of bowl. When bread has cooled slightly, carefully remove from bowl and insert the foil in it's place. Place on wire cooling rack to finish cooling. mix honey butter by combining 1/2 cup softened butter and 1/8 cup honey. serve with bread.
Mix together teriyaki sauce, lemon juice, garlic and sesame oil in a large plastic bag and place chicken breasts in it. Seal bag, and shake to coat. Place in refrigerator for 6 to 8 hours (or up to 24), turning occasionally. Preheat grill for high heat. Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side or until juices run clear when chicken is pierced with a fork.
Heat oven to 400°F. Combine all ingredients through garlic in a bowl. Separate the biscuits. Split the biscuits into the top and bottom half of biscuit. Flatten each biscuit on an ungreased cookie sheet. Spread about 1 tbl or more of cheese mixture over each flattened biscuit round. Top with a bit of Mozarella cheese if desired. Bake at 400 F for about 10 to 13 minutes or until golden brown. Serve warm.
Preheat oven to 350 degrees. In a food processor, whir together the black soybeans and green peas. Add the onion, leek, eggs, sherry, bacon grease, garlic powder, and soy flour, and whir it all together for about a minute. Pour it into a bowl and stir in the shredded mozzarella. Pour it all into a buttered casserole dish, then lay the sliced bacon over the top. Pop it into the oven, covered, and bake for 45 minutes. Remove the cover and broil for about 5-10 minutes until the bacon on top is crispy. Makes 3-4 servings. Enjoy! See the "Frog in a Bog" recipe for a variation on Pease Pudding.
Heat the oven to 350°F and arrange a rack in the lower third. Remove any packaging or netting from the ham. Trim away any excess fat, leaving about a 1/4-inch layer all over. Set the ham aside to rest at room temperature for 30 minutes. Line a baking pan with aluminum foil. Place the ham, cut side down, on the baking sheet and cover it with a piece of parchment paper. Tightly cover the ham and parchment paper with aluminum foil and bake for 45 minutes. Meanwhile, combine the remaining ingredients in a small saucepan over medium-low heat, stirring occasionally, until the butter melts and the brown sugar has completely dissolved, about 3 minutes. Set aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey). When the ham is ready, remove it from the oven and increase the oven temperature to 425°F. Discard the foil and parchment paper and, using a sharp knife, score a 1-inch-wide diamond pattern (don't cut more than 1/4 inch deep) over the entire ham. Brush the ham with a quarter of the glaze, return it to the oven, and bake uncovered for 15 minutes. Remove from the oven, brush with another quarter of the glaze, and repeat every 15 minutes until all of the glaze has been used and a dark golden-brown crust has formed, about 60 to 75 minutes total. Let the ham rest 20 to 30 minutes before slicing.
Cook bacon until crispy. Mix together crab meat with sliced apple, Tabasco, chopped onion, lime juice, parsley and dill. Add half of the mayonnaise to the mixture and incorporate well. Cut the croissants in half, spread mayo over the croissants. Place a generous amount of the crab mixture onto one half of each croissant, dividing evenly over eight croissants. Top with avocado and lettuce leaf, fold the top portion of the bread over and enjoy.
Heat enough water in a pan to 50°C. Cut the mozzarella into 1/4-inch slices and place them in the water till they start melting. Remove the slices and strain. Place the slice on a clean cloth and roll it with a rolling pin till flat and thin. Place tomato slices and some rocket leaves on it. Roll the cloth tight into a cylindrical shape and allow it to rest for 2-3 hours.Similarly, roll the other cheese slices. Slice the cheese rolls and marinate with oil, salt and pepper. Serve warm.
Preheat oven to 350. Simmer cabbage and onion until partially cooked in the 2 Tablespoons of water. In small frying pan brown the Ground Beef. Drain excess fat. Add the salt and pepper to your taste likeing. Add Worcestershire sauce, Cream of mushroom soup, half of the soup can of milk and the cheese. When the mixture is bubbly, stir in the cabbage and onion. Place in a 9 X 13 pan that has been sprayed with cooking spray or lightly greased. Open the crescents rolls and lay flat over the meat mixture. Bake for 30 mins at 350 or until the crust is golden brown.
Trim meat and cut into 1/4 inch slices. Combine flour, cheese, and salt. Dredge meat into flour mixture and shake off excess. Melt 2 Tbsp butter in skillet and brown meat 1 min on each side. Set aside and keep warm. Add to skillet remaining butter and melt. Add onions and mushrooms, saute until tender. Add consomme, lemon juice, and wine. Mix well. Return meat to skillet and cover. Simmer for 10-15 minutes or until tender. To serve, pour pan juices over meat and sprinkle with parsley. Nice served over rice, but that's up to you.
Clean mushrooms and remove stems. Place in 13 X 9 baking dish as closely as you can, as they will shrink some during cooking process. Drain crabmeat, flake and set aside. Saute onions, celery and bell pepper in butter until onions are slightly golden brown. Add cracker crumbs and milk and cook until thick. Remove from heat, and add beaten eggs, salt, mustard, cayenne and black pepper Stir. Add crabmeat. The mixture should look like a thick batter. Add more cracker crumbs if needed. Spoon mixture into mushroom caps until you've used all of the mixture. Fill 'em up! Bake at 400 degrees until the peaks of the stuffing are lightly browned. Sprinkle cheese on top and bake until cheese is melted. Note: The filling can be made the day before and stored in the refrigerator until ready to stuff mushrooms.
Preheat oven to 350 degrees. For crust, in a small bowl, combine graham cracker crumbs, 1/4 cup sugar and butter. Mix well. Press mixture onto bottom and 1 inch up sides of 9-inch springform pan. Bake 10 minutes or until golden brown. Cool completely. In a large bowl, beat together cream cheese and sugar until creamy. Add eggs, one at a time, mixing well after each addition. Add sour cream, flour, vanilla and lemon juice. Mix just until well blended; do not overmix. Pour into crust. Bake 30-35 minutes or until almost set. Cool completely on wire rack. Refrigerate at least 2 hours. Garnish with fruit, if desired.
In a bowl Mix all the ingredients well. Form into 5 patties, cover & refrigerate for an hour ( allows them to firm up a bit more ). Heat oil in the pan and fry patties over medium heat until golden on each side and heated through apprx 5 minutes each size. Remove from heat n serve having a lovely fresh mixed greens salad as a side dish.
In tall glass, place the lemonade mix and ice, if using. Add the seltzer water and stir until the powder is dissolved. Float a large, rounded scoop on top of the lemonade. Serve with a straw and lemon wedges.
Put your rice on to cook before you begin this recipe. I use 2 cups of brown rice and 4 cups of water. Begin by chopping your onion and celery. Heat the oil in a 3 quart pot. Add the garlic, onion, celery and hot pepper flakes. Saute until the onion is tender and fragrant and the celery is bright green. Add the undrained tomatoes and 3 juicy cups of cooked beans. Stir it all up. Add the parsley and the basil if you are using it. Bring to a boil, reduce the heat and simmer for about 10 minutes. Serve over the brown rice.
Mix all ingredients using mixer (or egg beater) until the consistency is foamy. Pour in a stainless steel pan or boiler. Let boil for 15 minutes to kill any microbes or bacteria. Set aside to cool. Put desired flavoring (artificial flavors): vanilla, lemon or kalamansi (can be obtain from peels), chocolate, coffee, nuts, cashew and others. You can also use real fruit flavors like mango, ube, macapuno, cheese, etc. Put into freezer for half an hour or until half-frozen. Remove from freezer and mix again (with big wooden spon or egg beater) until the consistency becomes a thick mass. Transfer it in round stainless container. Cover, put it in wooden push cart. Put lots of crushed ice and salt between the container. You can use dry ice as an alternative. Let set for 20 minutes, at which point the ice cream should harden enough.
Peel and quarter potatoes. Place in a saucepan with water and a pinch of the salt. Bring to a boil and simmer them for 5-6 mins to slightly soften. Meanwhile preheat your oven to 400°F. When the potatoes have simmered drain them thoroughly in a colander shaking to roughen edges. Let sit for a few mins to dry. Pour just enough vegetable oil into a roasting pan (large enough to allow space around the potatoes) to cover bottom and heat in oven for a few minutes. Gently place potatoes into the hot oil and coat them with it evenly. Sprinkle the salt and pepper over the potatoes. Every so often baste the potatoes in the oil to prevent drying (try not to move potatoes). Turn potatoes once or twice (no more) halfway through (after 20 mins or so) to ensure even cooking. Cook for 30-60 mins until gold and crispy (observe closely once near end).
Preheat oven to 450. Cut stems off of peppers and cut them in half lengthwise. Remove the seeds and veins from the peppers (you may want to wear gloves to keep the oils off of your hands). When finished, make sure you rinse the peppers so the oils are removed from the outside of the pepper. Fill each pepper half with cream cheese. If using large peppers, you may have to use more cream cheese than listed above. Cut the slices of bacon to fit on top of each pepper. Place on a baking sheet and sprinkle the cheddar cheese on top. If you keep them next to each other in a bunch on the cookie sheet, it is easier to sprinkle the cheese on top and keep it there instead of having it fall off and burn on the cookie sheet. Just make sure you separate the cheese carefully when they are done baking and still warm. Bake until bacon is fully cooked, about 10-15 minutes. Remove and serve when cooled. (They can be made the night before and stored in an air tight container in the fridge).
Place cranberry juice and jalapenos in a blender; cover and process until peppers are fully chopped. Strain through a seive pressing with the back of a spoon to remove all liquid. This can also be strained through a double-thickness of cheesecloth. Pour the strained juice into a Dutch oven; add vinegar. Stir in sugar. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil. Boil for 1 minute (no longer), stirring constantly. Remove from the heat; skim off foam with a metal spoon. Add food coloring if desired. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.
In a very large mixing bowl, combine all ingredients except Doritos and salad dressing. Toss to mix well. Toss in crushed Doritos----toss well. Gradually mix in salad dressing to desired moistness (you may like less or more than the whole 16 oz bottle). Place in a very large serving bowl and garnish with avocado slices (if desired) and some cilantro. Best if served right away.
Roll out seemless crescent rolls. Cut length wise to make 2 separate sections. Spread cream cheese to cover. Place desired amount of spinach leaves and deli ham. Roll long way and pinch dough to close. Bake at 400 degrees for 15-20 minutes or until golden brown. Cut into small slices and serve.
Whip the butter & peanut butter until light and fluffy. Add the sugar & vanilla, whip until combined. Add the eggs ONE at a time, beating for 3 minutes after each egg. (This is important for it to be fluffy!) Scrape the bowl between each egg. Nuke the whipping cream for 45 seconds to 1 minute (it should be very hot.) Add the 1/2 cup of choc chips, let melt and whisk together until smooth. Pour the ganache into the bottom of your cooled pie crust. Top with the pb mixture, refrigerate. Let it chill for 3 hours (overnight is even better), drizzle with caramel sauce, garnish with whipped cream and sprinkle with chocolate chips.
Brown the garlic and ground chuck and break into chunks while cooking. Drain thoroughly. Pour soups and water into large stock pot. Stir until smooth and no lumps, while heating on medium heat on the stove. Add browned ground beef, mushrooms, oregano, basil, salt & pepper. Cook until gently bubbling. Add noodles and simmer on low for 10 minutes (until noodles are al dente', or tender but not mushy.) Add pat of butter and stir in as it melts. Serve with warm garlic & cheese bread.
Heat the oven to 325 degrees. Grease a loaf pan, either 9x5x3 or 8 1/2x4 1/2x2 1/2 inches, with shortening, using a pastry brush. Mix sugar, bananas, oil and eggs in a large bowl with a wooden spoon. Stir in remaining ingredients. Pour into pan. Bake until a wooden pick inserted in center of the bread comes out clean, 60 to 70 minutes. Let cool 10 minutes, then loosen sides of loaf from pan. Let cool completely before slicing.
In a medium saucepan saute the rice in 1 tbs butter 3-5 minutes or until fragrant. Add the water and bring to a boil. Turn burner to lowest temp, add the raisins, cloves, salt, turmeric, and ginger. Cover and simmer gently until the rice is tender and all the liquid has been absorbed, about 20 minutes, if rice isn't quite done you can add a splash more water if needed. Add the butter, fluff up with a fork and discard the ginger.
Preheat oven to 375°F. Place potatoes in a large pot, and fill pot with enough hot water to cover potatoes. Bring to a boil over high heat. Add salt and boil for 15-20 minutes or until potatoes are fork-tender. Once tender, drain water from potatoes. Set aside to cool slightly. Place butter in a 9 x 13 inch baking dish and place in oven for 1 minute or until butter is melted. Remove from oven and stir in pepper, garlic powder and onion powder. Using the curved back side of a fork and a cutting board, gently press potatoes to "crush" them. The "crushed" potatoes should break open but not apart too much. Gently dredge both sides of each crushed potato in butter mixture in pan and arrange in one layer. Roast for 15-20 minutes or until crisp and golden brown.
Pour beer in large pot and bring to strong simmer. Pierce brats multiple times. Place in simmering beer. Simmer uncovered for 15 minutes. Meanwhile heat olive oil in skillet and saute onions until done. Stir in peppers. Remove brats from simmering pot and add to skillet with onions. Brown slightly, about 2-3 minutes. Can add some beer if needed for moisture. Serve brats, onions, peppers on rolls with mustard.
Unroll crescents into 16 triangles. Spread each with butter. Combine sugar, cinnamon and chopped pecans. Sprinkle over triangles. Roll each up starting at short end and rolling to opposite point. Place rolls, point side down in greased 9x5inch loaf pan, forming 2 layers of 8 rolls each. Bake at 375 for 30-35 minutes until deep golden brown. Flip out of pan at once and place right side up on platter. Drizzle with topping. To make topping: In saucepan, combine all ingredients except pecans. Bring to boil, stirring constantly. Stir in pecans. Cool slightly. Drizzle over hot bread.
Preheat oven to 425 degrees. Peel, core and dice apples. Mix with the cranberries and brown sugar. Place into pie shell. Place the walnuts in a processor and pulse for 5 seconds. Add the remaining ingredients and pulse until blended but still crumbly. (You can also chop the nuts by hand with the back of a large spoon and blend them with the rest of the ingredients.). Spoon topping over the pie and bake for 20 minutes at 425 degrees, then turn oven down to 350 degrees and bake for 30 minutes more. Cover top with foil to prevent from darkening to much.
Cream together butter and brown sugar. Add flour, baking powder, salt and rolled oats. Mix until crumbly. Press half the mixture into lightly greased 9" square pan. Combine lemon zest, juice and condensed milk and pour over crust. Sprinkle remaining crust mixture over top. Bake at 350° for 30 minutes or until the edges are slightly browned. Chill before serving. Freezes well.
In a large frying pan, cook mushrooms and onions in oil over medium heat for 5 minutes. Add the shrimp and cook until it turns pink about 2-3 minutes. With a slotted spoon,remove the mixture from the pan and set aside. Cook the chicken in the same pan for 5 minutes add more oil if there's not enough. Add the snow peas and let cook 3-4 minutes. Put the shrimp mixture back into the pan. Add the wine to the pan and deglaze. Stir in the cream,salt,thyme,pepper and tomato. Let sauce simmer for 5 minutes for until it has slightly thickened. Cook pasta. Spoon sauce over pasta and top with lots of parmesan.
In a skillet, cook the beef, green pepper, onion and garlic until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, rice and seasonings. Spread into an ungreased 13x9x2-inch baking dish. Top with the cabbage and cheese. Cover and bake at 350 degree for 65-75 minutes or until the rice is tender.
Prepare sauce by blending yogurt, mayo, cucumber and 1 tsp of the oregano in a small bowl. Season with salt and pepper to taste and chill until ready to serve. Combine ground turkey, shallots, 1 tablespoon oregano and garlic pepper in medium bowl; toss lightly with fork to mix. Form into 5 patties. Cover and refrigerate. Pre-heat grill to medium direct heat. When ready, grill burgers 12 to 16 minutes or until instant red thermometer registers 170 F, turning once. Please burgers on buns with sauce and onions, top with alfalfa sprouts and avocado if you like.