HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make the guacamole: scoop the avocado flesh into a bowl; add the remaining guacamole ingredients; stir with a fork until combined. Cover with plastic wrap to prevent browning. Make the rub: in a small bowl, combine all the rub ingredients. Lightly brush or spray the flank steak on both sides with oil; season steak evenly with the rub. Let steak stand at room temperature for 20-30 minutes before grilling. Lightly brush or spray the onion and bell peppers on both sides with oil. Grill over direct medium heat until tender, turning once; the onion will take 8-10 minutes and the bell peppers will take 6-8 minutes. Cut the onion and bell peppers into bite-sized pieces. Grill the flank steak over direct high heat until cooked to desired doneness, 8-10 minutes for medium-rare, turning once. Remove from grill and let rest 3-5 minutes. Wrap the tortillas in a foil package; grill the package over direct medium heat to warm the tortillas, 2-3 minutes, turning once. To serve: cut the flank steak against the grain into 1/4 inch slices. Place the warm tortillas, sliced, meat, onions, peppers, and guacamole in separate serving dishes. Let each person make their own fajita by placing the fillings down the center of each tortilla and adding Tabasco to taste; wrap and serve warm.
Slightly mash the boiled potatoes and add all the remaining ingredients.Mix well and mash together into a fine paste. Its ready! Make sure the mustard oil is not more than 2-3 drops or you could end up getting the wasabi like kicks :P.
Combine ingredients for meatballs and form into balls (approx. 36). In oiled skillet on medium heat, brown meatballs. After meatballs have been browned, add all other ingredients except the green peppers. Reduce heat, cover and simmer for 7 minutes. Add green peppers and cook for an additional 6 minutes or so uncovered until meatballs are completely cooked and veggies are to desired tenderness. Serve over rice or egg noodles. Enjoy!
Preheat oven to 350 degrees. Cook rice in 2 quart pot according to instructions, except substitute vegetable broth for water and omit salt and/or butter. Meanwhile, chop onions and mince garlic and then melt butter in non-stick skillet. Add onion and saute for about 5 minutes. Add garlic and saute for about 2 more minutes. Remove from heat. Add basil, thyme, oregano, black pepper and soy sauce to onion mixture. When rice is done, add onion and spice mixture to pot and mix. Add 1/4 cup or more wine (depending on moistness of rice) and fluff with fork. Place rice in 2 quart casserole sprayed with non-stick cooking oil and sprinkle with shredded cheese. Bake uncovered for 20-30 minutes or until cheese is melted.
Preheat oven to 350. Whisk together the molasses, peanut butter, water, and vegetable oil. Combine the oats and flour. Slowly add to the wet ingredients. Mix thoroughly, drop tablespoonfuls onto a baking sheet, and press down. Bake for 25-30 minutes or until firm. The treats will keep well up to 2 weeks in an airtight container.
In a large bowl, combine the oats, brown sugar, baking powder, salt and cinnamon. Combine the eggs, milk and butter; add to the dry ingredients. Stir in the apple, peaches and blueberries. Pour into an 8"-inch square baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 for 35-40 minutes or until a knife inserted near the center comes out clean. Cut into squares. Serve with milk if desired.
Microwave chips and peanut butter, till melted. Spread 1/2 of mixture in a wax paper lined 9" square pan. Put in freezer till set. Add peanuts to remaining mixture and cool. Combine milk and pudding mix and butter, bring to a boil over low heat, stirring constantly. Add powdered sugar and maple flavoring. Spread over first layer. Put peanut mixture over top and spread evenly.
Cook rice per package directions. Once done remove from heat, fluff and stir in additional 1/4-1/2 cup of unsalted chicken stock. Let sit while preparing the rest of the soup stirring occasionally and adding more stock as needed. You want the rice to curl and split by the time you add to the soup at the end. Add oil to the warmed pot and cook onions until they just begin to carmelize. Add smashed and sliced garlic cook 2 minutes more. Add finely diced celery and shredded carrots. I prefer to shred my carrots because they sort of disappear into the broth once cooked. I am not a fan of chunks of carrot in my soups but if you like big ol chunks of carrot then you do what makes you happy. Once onions, garlic, celery and carrots are cooked and softened add the basil, smoked paprika and turmeric. Stir to coat the veggies and cook for 2 minutes. Add tomato paste and coat veggie mix, cook until paste turns 'rusty' which is about 3-4 minutes. Add sherry and roasted garlic red wine vinegar and turn heat up to medium-high. Scrape bottom of pot to deglaze then turn heat back down once liquid reduced by half. Add cooked ground turkey, unsalted chicken stock, parsley, undrained can of petite diced, unsalted tomatoes and bay leaf. Stir to make sure all the browned goodness from the pan is loosened. (I really love Kitchen Basics unsalted stocks, they have great flavor without a ton of sodium added.). Add cooked rice and simmer until heated through. You may need to add additional stock if rice absorbs too much of your stock. Throw in chopped greens and cook until wilted. I used spinach in the photo because that's what I had on hand. I've made this soup using kale and even the Power Blend of greens in a package from Kroger. They all taste great and give added nutrition to your soup.
Heat oven to 400 degrees. Place wonton wrappers on a large baking sheet and brush both sides with lightly with oil. Bake for 7 to 8 minutes, or until crisp and lightly golden. Coat a non stick skillet with nonstick cooking spray. Add coleslaw mix, red pepper, scallions, and broth. Simmer, covered, for 6 minutes, stirring occasionally. Stir in soy sauce, vinegar, garlic powder, sugar, and ginger. Add shrimp and cook until just heated through, about one minute. Spoon a generous 1/4 cup of shrimp mixture on each wonton. Serve with brown rice and, if desired, duck sauce and additional soy sauce.
Preheat the oven to 400°F. Place the shrimp on a bowl. (Thaw shrimp ahead of time if frozen). Pour olive oil over shrimp. Sprinkle with Salt and Pepper. Sprinkle with Mrs. Dash Seasoning. (Seasonings can be adjusted to taste). Toss and let marinate in bowl for 10 minutes. Transfer marinated shrimp to a sheet pan in a single layer. Roast in the oven for approximately 5 to 6 minutes. When it turns nicely pink remove from the oven - Transfer to a serving dish and garnish with lemon wedges and cocktail sauce.
Combine sugar substitute and cinnamon in cup; mix well. Heat large nonstick skillet over medium heat. Lightly spray one side of tortilla with cooking spray; sprinkle with cinnamon mixture. Place tortilla, cinnamon side down, in hot skillet. Cook 2 minutes or until lightly browned. Remove from skillet. Spread uncooked side of tortilla with cream cheese; arrange strawberries down center of tortilla. Roll up tortilla, or fold, to serve. Tip: Prepare recipe through step 3. Mash a few of the strawberry slices with a fork until almost smooth; stir into cream cheese. Proceed as directed in step 4.
Brown garlic, shallots, ginger and sausage drain. Add to bowl with peanut butter brown sugar, basil and cilantro and chili paste. Let marinate for 2 hours in fridge. Place 1 tbsp mixture in center of wrapper, wet sides with water. Fold into a triangle forcing out air and sealing well. Bring 2 corners together and pinch together. Repeat until filling is gone. In large skillet heat 2 cups peanut oil. Fry until golden brown and delicious.
Cook bacon & set aside. Slice chicken breast horizontally to create a pocket. Place bacon & cheese into the pocket. Beat the egg in a bowl. Place the breadcrumbs into a bowl & add rosemary & thyme. Medium heat oil in a frying pan. Dip chicken into egg then into breadcrumb mix, place into frying pan & cook until golden approx 4 minutes each side depending on the size of the chicken. Serve with any vegetables (can add a nob of garlic butter to chicken).
Place oil and butter in a shallow cooking pan and place in 375°F oven to melt butter, set aside. In a large paper sack, combine dry ingredients. Roll the chicken pieces, 3 at a time, in butter and oil then drop into a sack and shake to cover. Place on a plate until all pieces are coated. Leave any excess butter and oil in pan. Place chicken in the pan skin side down (or its just as good if you remove all the skin first). Bake at 375°F for 45 minutes. Turn chicken pieces over and bake 5 to 10 minutes longer or until crust begins to bubble.
Spray 9 x 5 loaf pan with cooking spray. Combine all ingredients except tomato sauce and 1 tbsp Worcestershire in large bowl and mix well. Add more egg if too dry, or add more oatmeal crumbs if too wet. Press turkey mixture into pan. Bake at 375°F for 45 minutes. Mix tomato sauce and remaining 1 tablespoon Worcestershire together in small bowl. Remove meatloaf from oven and pour tomato sauce mixture over meatloaf. Return to oven for an additional 15- 20 minutes. If using 99% Fat Free ground turkey breast meat, there is no need to drain fat before pouring tomato sauce on and returning to oven. If you use the regular ground turkey, which is about 7% fat you might want to drain the fat off before pouring the tomato sauce on the loaf.
Instructions: Preheat oven to 375F/190&deg;C Spray a 9" x 12" lasagna-type glass or crockery casserole dish with olive oil or non-stick spray. Add the salt to a large pot of water and bring to a boil. Trim stems from the kale, then cut the kale into ribbons about 1/2 inch wide. When the water starts to boil add the kale, lower heat so the water is gently boiling, and cook kale 5-6 minutes. Drain kale into a colander in the sink and let it continue to drain while you prepare other ingredients. (I used a salad spinner to gently spin the water from the cooked kale and then let it continue to drain.). While the kale is cooking, heat the oil in a large heavy frying pan, squeeze sausage out of the casings, and saute until the sausage is cooked through and nicely browned, breaking it apart with the turner as it cooks. When the sausage is done, add the pasta sauce, dried basil, and ground fennel. Stir to combine and let the sauce simmer 20-25 minutes, or until it's thickened and the liquid is reduced. In the casserole dish, layer 1/2 the drained kale, sprinkle 2 T Parmesan, 1/2 the sauce, and 1 cup mozzarella. Repeat with another layer of kale, Parmesan, sauce, and mozzarella. Cover the dish with foil and bake for 20-25 minutes, then remove the foil and bake another 15-20 minutes, or until the casserole is bubbling and cheese is starting to brown. Let the mock lasagna sit for about 5 minutes before you cut it. Serve hot. I am guessing this freezes well, although I haven't thawed out any of my frozen servings yet.
Put dry Jello in the bottom of 9" x 13" glass dish. Add boiling water, and stir until completely dissolved. Add mandarin oranges, spreading them out in the pan. Stir in sherbet until it is completely melted. Chill in fridge overnight, until it is set. Slice and serve!
-place ribs in water and boil 1 hour(makes quicker tender). -when ribs cooled shred removing all access fat and skin just use meat. -heat oil in pan,add spring onions and green pepper and brown,add water if neccessary. -add sweet chilli,chutney,sugar,bay leaves,cloves,salt,and pepper. -cook for 3 minutes. -add ribs and cook for 30 minutes. -add rest of water. -preheat oven to 180 degrees c. -add rib mixture to oven dish. -peel patatoes and slice thin. -place patatoes over rib mixture add tiny pieces of butter sprinkle salt and black pepper. -place in oven for 1-30 to 2 hours. -now enjoy and be happy ;0).
Preheat oven to 350F and grease a 8" round baking pan very well. Sift first three ingredients together with 1/2 cup sugar. Beat egg; add milk and butter. Combine with dry ingredients only until no dry flour is evident (do not beat). Pour into prepared pan and sprinkle top with the berries. Cover with the remaining cup of sugar. Bake for about 35 minutes.
Carne Asada: Mix ingredients for marinade and add the meat. Place all ingredients in a plastic container in the refrigerator for at least two hours. Fry the meat in pan or, for best flavor, fry on an outdoor grill until brown. Set aside until assembling the tacos. (in the end this meat should be chopped into bite sized pieces). Salsa verde (green chile):Bring large pot of water to boil. Add jalapenos and tomatillos and boil for ten minutes. Remove the seeds from the jalapenos. Put the tomatillos and jalapenos in a food processor with the salt and blend until fine. Pour into a bowl and chill. Chop together cilantro and onions and set aside in a separate bowl. Assembly:Warm corn tortilla about a minute on each side directly on an electric stove or place in a pan and heat. Place one tortilla on plate (when they served them at Cinco de Mayo there were 2 tortillas per taco). Add three spoonfuls of carne asada, one spoonful of cilantro and onion, and one spoonful of chili verde. Squeeze lime over taco to taste. If you have family members like mine who can't tolerate raw onion, just chop the onion and cilantro and keep them in separate bowls for people to add as desired.
Mix all the first 6 ingredients together in a small jar for the dressing and then set aside whilst you prepare the balance of the recipe. Salad: Peel the prawns and then set aside in the refrigerator. Deseed the capsicum and cut into large thin strips. Slice the fresh lemongrass finely. Roughly tear the washed watercress. Roughly chop the mint (leaves only). Drain the lychee and roughly tear. Fry the shallots. Gently toss together all the salad ingredients except the fried shallots. Pour over the prepared dressing, retoss gently and top with fried shallots just before serving.
Heat oil in large skillet and saute onion and potatoes gently for 5 minutes. Add the remaining ingredients, season with salt and pepper and bring to the boil. Transfer to crock pot. Cook on low for 6- 10 hours until sausages and potatoes are cooked through (time really depends on your crock pot).
Preheat oven to 350 degrees F. Blend first five ingredients together, and set aside one cup of this mixture as a topping base for use later. In separate bowl, mix the eggs, buttermilk and baking soda together. Then blend the remaining portion of the original crumb mixture, stirring thoroughly. There will be some small lumps in the batter. Add 1 cup brown sugar, 1/2 cup coconut and 1 teaspoon cinnamon to the cup of original crumb topping mixture, set aside earlier. Pour coffee cake batter mixture into 3 greased and floured 8" cake pans. Sprinkle topping equally on top of batter in all 3 pans. Bake at 350° for 35 minutes. Makes 3-8" coffee cakes.
Boil the pasta according to pack instructions. Heat the oil in a pan, then gently fry the onion and garlic for about 5 mins until softened. Add the eggplant, cook for 3 mins more, then tip in the tomatoes and sugar. Add a few drops of tabasco if desired. Bring to the boil, simmer for 5 mins, then stir through the basil and goat cheese. Toss with the drained pasta and serve.
In small nonstick pan coated with vegetable spray, saute tomatoes and spinach til slightly tender and remove. Whisk the egg whites together in a bowl and add to pan cooking and stirring over low heat til almost set. Add the vegetable mixture, cheese and basil. Cook til desired doneness.
Peel and dice potatoes into small bite-sized pieces (the smaller the pieces, the faster they'll cook). Put butter in a frying pan and set to medium-high heat. Add potatoes and seasonings and fry until a little brown around the edges. (maybe 5 minutes). Set heat to low, cover, and let it sit for about 5 minutes to finish cooking potatoes. Add more butter if it looks dry. Move potatoes to the sides of the pan, turn the heat up to medium-high, and crack eggs into the center. Scramble them with your spatula until done. (maybe 5 minutes). Mix the eggs and potatoes together and serve.
To make samosas, heat oil in a skillet over medium heat. Add carrot; cook 3 minutes, stirring frequently. Add 1/2 cup onions, ginger, and garlic; cook 1 minute, stirring constantly. Add tomato paste and next 5 ingredients (through black pepper); cook 1 minute, stirring constantly. Add peas, water, and chickpeas; cook 1 minute. Remove from heat; stir in cilantro and juice. Cool. Preheat oven to 400°. Place 1 phyllo sheet on a large work surface (cover remaining dough to keep from drying); coat with cooking spray. Place another phyllo sheet on coated phyllo; coat with cooking spray. Fold layered sheets in half lengthwise. Spoon 2 tablespoons filling onto bottom end of rectangle, leaving a 1-inch border. Fold bottom corner over mixture, forming a triangle; keep folding back and forth into a triangle to end of phyllo strip. Tuck edges under; place seam side down on a baking sheet coated with cooking spray. Brush with melted butter. Repeat procedure with remaining 22 phyllo sheets, cooking spray, filling, and butter. Bake at 400° for 10 minutes or until crisp and golden. To make raita, combine yogurt and remaining ingredients. Serve with samosas.
Preheat oven to 350 degrees F. Spread nuts over ungreased baking sheet;bake until lightly browned,3-4 minutes. Cool. Line 13 by 9-inch baking pan with heavy-duty foil; coat with cooking spray. In food processor process cookies and sugar until fine crumbs form; stir in butter. Press into bottom of pan. Sprinkle with peanut butter and milk chocolate chips, then semi-sweet chips; sprinkle with nuts, then half of coconut. Pour milk over coconut; sprinkle with remaining coconut. Bake 25-30 minutes or until chocolate is melted and coconut is toasted. Immediately sprinkle with M&Ms; press to adhere. Cool completely in pan. Refrigerate until cold, 2 hours; cut into bars.
In a medium pan, heat the Turbinado sugar and 1/4 cup water over medium high heat until carmelized. Cut and squeeze one lemon. Split the vanilla bean or use the vanilla extract. Remove pan from stove and add 2 cups water and the lemon juice. Add vanilla bean and seeds, return pan to the heat and bring to a boil. Remove from heat and allow to stand for 1 hour. Pour syrup into an airtight container. Store in the refrigerator. Add syrup to taste to carbonated water.
Score ham, insert cloves in squares and bake at 170C for 45 minutes basting with the glaze until crisp and golden brown. GLAZE: Drain syrup from apricots, measure out 125ml and reserve remainder. Place apricot syrup, sugar, ginger and jam in a small pan and melt over a low heat, stirring. Make reserved apricot syrup up to 250ml, with water if necessary. Heat syrup, spices and vinegar in a large shallow saucepan. Add apricots, hollows down and gently simmer for 5 minutes. Remove from heat and cool apricots in syrup. Place a cherry in each half and arrange around ham.
Measure out 1 cup of sourdough discard into a small pitcher or bowl (a pitcher makes it easier to pour the batter). Mix in sugar and salt. Grease a skillet and heat over medium-low burner. About the same heat you use for pancakes. Place thoroughly greased rings or cans in skillet. When skillet is hot, stir in baking soda and immediately pour 1/4 inch of batter into each ring. Cook until edges appear dry and bubbles have formed. Remove rings with pliers or tongs and, if desired, flip crumpets and cook for an additional 30 seconds or so. Stir batter before pouring the next round. You'll need to re-grease your rings and skillet if you do more than two rounds of crumpets (depending on how many rings you have and how quickly you use up the batter). Enjoy hot with butter and/or jam. Leftovers are good toasted.
Preheat oven 350 degrees. Grease the bottom only of a 13x9 inch baking pan. Place brownie mix into a large bowl. Stir in eggs, oil and water; mix until well combined. Spread evenly over bottom of baking pan. In a separate bowl, mix together praline topping ingredients until crumbly. Sprinkle evenly over the top. A small corner may be left uncovered with the topping as a spot to test for doneness. Bake 28 - 30 minutes; do not overbake. Check corner with a pick for doneness; it should come out clean with no crumbs attached. Cut into squares. Freezable.
Place the cabbage leaves on a wide microwave-safe dish then cook in the microwave for 3 minutes using 600W. You might need to cook more for another minute or two if you think that the cabbage are not soft enough to be rolled. Afterwards, put the leaves in a bowl of cold water to stop the cooking process and to keep it's nice green color. Mince the onion, celery and carrot. In a bowl combine the pork and the minced onion, celery and carrot. Add 1/4 cup of fine panko breadcrumbs, 2 tablespoons of milk, a quarter teaspoon each of salt and pepper and about a pinch of nutmeg. Mix the ingredients until it is well-combined. You can also use your hands to mix then divide the mixture evenly with the number of portions similar to the number of cabbage leaves you would want to use. Form a portion of the meat mixture into a ball then put it near the root end of a napa cabbage leaf then roll until you reach the other end of the leaf. Repeat the process until you've used all of the meat and the cabbage then place the rolls in the microwave pressure cooker. Combine half a cup of water, white sauce, chicken stock powder, melted butter and a pinch of thyme then mix well. White sauce are available at Japanese grocery stores which is usually in a box containing three 70-grams single packs. Pour the white sauce mixture over the the cabbage rolls in the microwave pressure cooker then add a piece of dried bay leaf. Cover the microwave pressure cooker then cook for 10 minutes using 600W. After 10 minutes, keep the microwave pressure cooker closed for another 10 minutes so that the remaining heat inside will continue to cook the cabbage rolls. Remove the lid of the microwave pressure cooker then put the cabbage rolls into serving bowls. Pour some sauce on top before serving.
Coat a large skillet with cooking spray. Heat over medium-high heat. Add onion, garlic and eggplant. Cook, stirring, 5 to 7 minutes or until onion is softened and eggplant is golden brown. Remoce vegetables from skillet and set aside. Coat skillet with cooking spray again. Heat over medium-high heat. Add turkey (or chicken). Cook over medium heat, stirring, until no longer pink, 3 minutes. Add basil, oregano, cinnamon, salt and pepper. Stir in tomato sauce and eggplant mixture. bring to boil. Reduce heat. Simmer, covered, stirring occasionally, 20 minutes. Heat oven to 425*. Place butter in 10-inch pie plate. Place in oven until butter is melted. Yorkshire Pudding: In medium-size bowl beat eggs lightly. Add milk. Beat to blend. Add flour and salt. Beat until smooth and pour into heated pie plate. Place turkey (or chicken) in middle of batter. Spread out to within 1 inch of edge. Sprinkle with Cheddar and Parmesan cheese. Bake 30 minutes or until brown and puffy. Cut in wedges and serve. Enjoy!
Combine ingredients in the breadmaker using the order required by the particular breadmaker. Use "Whole Wheat" setting.
Preheat oven to 350°F Line a 9x13-inch baking dish with parchment paper, overlapping the two longer sides for easy removal. Combine white chocolate chips, coconut, almonds and 1/2 cup toffee bits. Reserve. Mix graham cracker crumbs and remaining toffee bits with butter; press into prepared baking dish. Pour Eagle Brand evenly over crumbs. Sprinkle with white chocolate chip mixture; press down firmly. Bake in preheated oven for 25-30 minutes or until lightly browned. Cool thoroughly and cut into bars. TIPS: Substitute white chocolate chips with 1 cup semi-sweet or milk chocolate chips.