HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash peppers, remove tops and seeds. Place upright in 2 quart microproof casserole. Pour water over bottom of dish and cook covered on hi 2 minutes. Drain water. Let peppers stand while preparing filling. Crumble beef into glass mixing bowl. Add onion and cook on hi 4 minutes, stirring once during cooking. Drain fat. Stir in garlic salt pepper rice parsley and 1 cup tomato sauce. Fill green peppers with mixture mounding on top. Replace peppers in casserole and top each with remaining tomato sauce. Cook covered on hi 10 to 12 minutes or until peppers are tender.
Preheat oven to 350 degrees. Rinse, and pat chicken breasts dry. Spray small, shallow baking dish with cooking spray. Sprinkle chicken with onion powder, garlic salt, and pepper. Place in baking dish. Add chicken broth to dish. Bake 20 minutes or until no longer pink.
Lay lettuce leaves flat, and place atop 2 slices of turkey, 1 slice of cheese, a few thin slices of apple and a 1/2 tablespoon of Dijon mustard. Roll loosely from the outside inches Eat with your fingers and enjoy! 2-3 wraps per person.
Attach this to the Jar. Mexican Hot Chocolate. Serves 6. 3 cups water. Mexican Hot Chocolate Mix (to taste). Cinnamon sticks for garnish. Heat the water to boiling and add the Mexican Hot Chocolate Mix. Stir with a whisk until the mixture is smooth. Garnish with cinnamon sticks. For a frothier hot chocolate, mix in a blender.
Mix all ingredients for cucakes besides the peanut butter, and refrigerate for 5 minutes. Melt the peanut butter in the microwave until runny, mix into chilled cupcake batter. Preheat oven to 450. In a normal-size cupcake pan, spray 2 of the cups with cooking spray until coated. Ladle equally into 2 of the cups until they are filled a little bit above the halfway point. This doesn't need to be perfect just make sure they won't overflow. Bake until the mixture has risen, but not entirely cooked. Test this by poking with a butter knife. If it comes out with the mix on it, your good to go. At this point, reduce the heat to 300, and bake until a butterknife comes out clean and the tops come out baked. Remove the cupcake tray from the oven and let stand for 1 minute, and remove with a small spatula. Top with frosting if desired. If making froting mix all ingredients together and place in freezer and chill until the frosting firms up a little bit. Tip: Replace chocolate protein powder with vanilla protein powder, the chocolate pudding with lemon pudding, and remove the cinnamon. Fill with fresh fruits or light dessert creams. Add a tablespoon of ground oats for each cupcake (they will be more filling). Add a hint of mint extract, coconut milk, or natural mashed pumpkin for extra delight.
Combine shallots, garlic, and red wine in a saucepot over medium-high heat. Reduce by 2/3, add beef stock, and bring to boil. Reduce heat and add roux a little at a time, cooking to the desired thickness. Make a small pocket in the side of each filet. Dice poblanos and mix with grated cheese. Fill pocket heavily, then pinch the side of the filet closed. Cook on grill to the desired temperature, 4 to 5 minutes for rare to medium-rare, 7 to 9 minutes for medium, 10 minutes or more for medium to well-done. Serve with mashed potatoes.
Rinse the pork under cold water; pat very dry with paper towels. Cut slits (about 1/2-inch deep, or a little less) in the pork with a sharp knife to absorb the marinade, then place in a glass baking dish. Combine ginger, green onions, 1/2 cup plus 2 tablespoons soy sauce, sherry, sugar, hoisin sauce, garlic (if using) and black pepper. Pour the marinade over the pork and turn to coat well on all sides. Cover and refrigerate for 6 hours, turning every so often to make certain to coat all sides of the pork. Set oven to 350°F. Place the pork on a rack on top of a baking sheet or pan, reserve the marinade, you can sprinkle with salt if desired. Roast for about 1-1/2 hours (it might take longer or shorter than 1-1/2 hours, best to use a meat thermometer for this), basting with marinade every 15 minutes. Serve the pork warm or cold.
Put all ingredients in a gallon storage (or freezer) zipper bag. Shake to blend. Add steaks and marinate for at least 4 hours.
In food processor or blender, combine peanut butter, vinegar, soy sauce, chili oil, ginger, honey and sesame oil. Set aside. Season chicken to taste with salt and cayenne pepper (use sparingly). Saute in olive oil until done (about 6-8 minutes). Cut chicken into bite sized pieces and coat with 2 tablespoons of the peanut sauce. Spread peanut sauce over the surface of the Italian pizza crust. Scatter chicken pieces over top and sprinkle with sesame seeds and green onions. Sprinkle with 1/2 cup of mozzarella cheese and 1/2 cup of the Monterey jack cheese. Bake, uncovered in 400°F oven for 12 minutes. Remove from oven and sprinkle with shredded carrot and cilantro.
Heat a medium skillet over medium high heat. Add extra-virgin olive oil and bacon. Render fat 2 minutes then add onion and garlic, cook 5 minutes. Add 1 can of beans to the pan and season them with salt, pepper and cumin then smash them with a potato masher, combining them with bacon and onions. When they are combined, add remaining can of beans and combine with smashed beans. Add hot sauce to your taste and serve.
Pour jar of alfredo sauce into the crock pot. Add milk to the jar and shake well before adding to sauce in crock pot. Drop in garlic cloves, butter and pesto, do not stir. Place frozen chicken on top of alfredo sauce. Cook on low for six hours. After six hours, remove lid, stir and sprinkle cheese over the chicken and cook for one more hour. Serve over pasta. If serving at a party, you may set out crock pot with a ladle for guests to serve themselves.
Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350°F. Season the ribs with salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside. Add the onion and garlic and cook, stirring frequently, for 2 minutes. Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the ribs to the pan (or add to crock pot). Add the beef broth, cover the pan and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone. Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the surface of the cooking liquid. Using a ladle, transfer the cooking liquid in the bowl of a food processor (or use a stick blender). Process until the mixture is smooth. At this point I added mushroom slices. Pour the sauce into a saucepan and keep warm over low heat. Remove the meat from the bones. Discard the bones. Using 2 forks, shred the meat into small pieces. Stir the shredded meat into the sauce. Season with salt and pepper, to taste. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and place in a large serving bowl. Using a slotted spoon, remove the meat from the sauce and add to the pasta. Pour 1 cup of the sauce over the pasta. Toss well and thin out the pasta with more sauce, if needed. Sprinkle the pasta with Parmesan cheese and chopped parsley before serving. Notes: I decided to serve over mashed potatoes and omit the parmesan cheese. I also added sliced crimini mushrooms, white mushrooms will work too.
1. Cook pasta according to package directions; drain. 2. Meanwhile, cook sausage in skillet until browned; drain off fat. Stir in tomato paste, undrained tomatoes, beans, rosemary and cooked pasta; heat through. 3. Spread half the mixture in 2-quart casserole. Combine ricotta, 1/2 cup mozzarella and egg; spoon over sausage mixture. Spread remaining sausage mixture on top. 4. Bake, covered, at 350F, 30 minutes. Combine bread crumbs and butter. Uncover and sprinkle with remaining mozzarella; top with bread crumbs. Bake 5 minutes more to melt cheese. Let stand 5 minutes.
Combine butter, onion and sugar in pan over medum-low heat. Cook onion, covered for about 30 minutes, stirring every 5 minutes; they should be nicely caramelized. Transfer onions to a bowl to cool to room termperature, then refrigerate until well chilled at least 3 hours. Preheat oven to 425°F. Grease or line baking sheet with parchment. Combine flour, baking powder and salt. Work butter into flour until mixture is unevenly crumbly. Toss in chives and caramelized onions. Cut in starter until dough becomes cohesive. Trun dough out onto a lightly floured surface and use a bench knife or bowl scraper to fold over on itself five or six times, until it comes together. Pat into a 1" thick disk. Use a sharp 2 1/2" biscuit cutter to cut rounds. Pat the scraps together and cut additional biscuits. Bake biscuits for 15-18 minutes until they're just turning golden. Remove from oven and serve warm. TIP: Brush biscuits with butter before baking if desired for extra color and flavor. You can brush them again once they come out of the oven for over the top richness.+.
To Make Crust: In a food processor, pulse the flour, butter, sugar, and salt until the mixture resembles coarse meal with a few pea-size clumps of butter remaining. Add 2 tablespoons of the water. Pulse until the mixture holds together when squeezed but is still crumbly (add more water, a little at a time, as necessary). Avoid overprocessing, which will make the dough tough. Place the still crumbly mixture on a sheet of plastic wrap. Shape it into a 1-inch-thick disk, using the plastic wrap to help. Wrap tightly and refrigerate until firm, at least 1 hour and up to 3 days. (The dough can be frozen at this point for up to 2 months.). NOTE - you can also pat the crust into the pie pan at this point, then refrigerate at least one hour before baking. To Prepare Crust for Baking: Place the disk of dough on a floured piece of parchment or wax paper. Using your knuckles, make indentations around the perimeter of the dough (this will help prevent cracking when you roll the dough out). With a floured rolling pin, roll the dough into an 12-inch circle (work from the center outward, and use the parchment to rotate the dough). Flour the rolling pin, parchment, and dough as necessary to prevent sticking. Loosen the dough from the parchment and carefully transfer to a 9-inch pie plate. Fit the dough into the plate (avoid stretching). Trim the dough to a 1-inch overhang and tuck it under itself to create a thick rim. With the index finger of one hand, press the dough against the thumb and forefinger of the opposite hand; continue around the perimeter of the crust. Refrigerate for at least 30 minutes and up to 2 days before using.
Cream salt with yolks and add sugar slowly until consumed. Combine milk and water. Add flour and baking powder. Mix well. Add vanilla. Mix some more. Beat egg white and fold with the batter. Pour into ungreased muffin pan. Steam for 15 - 20 minutes.
Thoroughly rinse Quinoa in cold water. Drain well in fine sieve. Dry roast in a large fry pan over med-high heat 10 minute or until golden brown. stirring constantly. Add 4 cups hot water (or however much package recommends). Bring to boil. Reduce heat, cover and simmer 10 min or until liquid is absorbed. (basically, after dry roasting, cook according to package directions). Let cool completely. In large salad bowl, add cooked Quinoa and remaining ingredients. Toss and refrigerate till serving time.
In a small bowl, combine oil, garlic, worcestershire, onion powder, salt & pepper. Cut steak into four wide strips. Pierce meat & place into a marinating container, pour mixture overtop & coat well. Cover & refrigerate 2 - 3 hrs (or overnight), turning container once or twice. Drain & discard marinade (or heat well to make into gravy). Wrap a bacon strip around each steak piece; secure with a toothpick. Sprinkle with lemon-pepper. Grill steak, covered, over medium-low heat for 10 - 15 mins, turning occasionally, until meat reaches desired doneness. Combine the glaze ingredients; brush over steaks. Grill until glaze is heated; discard toothpicks.
In a large bowl, whisk together the eggs, milk and vanilla. Set aside. Place 1 tablespoon of cream cheese in the center of 4 of the pieces of bread and spread around slightly. Top with about 6 slices of strawberries and a teaspoon of chocolate chips. Cover each with another piece of bread to make a "sandwich". Spray a large nonstick skillet or griddle with cooking spray and preheat. Carefully dip each of the "sandwiches" into the egg mixture until completely moistened. Then place on the skillet and cook over a medium heat for 3 to 4 minutes per side, until the outside is golden brown and the center is warm and chocolate is melted. Transfer to serving places. Top with remaining strawberries and sprinkle with confectioners' sugar.
Preheat oven to 250°F. Line 17x11-inch rimmed baking sheet with parchment paper. Sprinkle chopped chocolate evenly on parchment-lined sheet. Place in oven just until chocolate is softened, about 5 minutes. Remove from oven. Using rubber spatula or back of spoon, spread chocolate evenly on sheet to edges. Immediately sprinkle peppermint candies and pecans over chocolate. Refrigerate until chocolate is firm, about 2 hours. Cut chocolate bark into irregular bite-size pieces. (Can be made 2 weeks ahead. Store between sheets of foil in airtight containers in refrigerator.) Makes about 2 pounds.
If you are using vanilla powder, combing powder and baking soda with the flour. If using extract, combine soda with flour and extract with the brown sugar. To prepare the gift jar, layer the ingredients as listed, tapping down after adding each layer. Attach card with the additional ingredient list and cooking direcions. Attach Tag: Butterfinger Cookies. 3/4 cup butter, softened. 1/4 cup shortening, butter flavor is best. 1 large egg. 1 Jar Mix. Preheat oven to 350 degrees F. Beat together the butter and shortening. Add the egg and mix until combined. Pour the baking mix into the bowl and mix by hand. Shape into small 1 " balls, pressing them down with a fork in a cross-hatch. Bake at 350 F for 10-12 on greased cookies sheets.
In a large saucepan, melt chocolate chips and peanut butter. Stir together until blended Cool chocolate and PB mixture about 5 minutes. Add marshmellows and stir until they are well coated. Drop by teaspoons onto way paper covered cookie sheets. Refrigerate several hours or until firm.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.
cut eggplants into 1/2-inch cubes. heat oil in large wok over medium heat and saute onion until soft, about 5 minute add garlic, ginger, turmeric, cumin, and cayenne, and saute for another 2 minute if the mixture begins to stick to bottom of pan, deglaze by adding a few TB water and using a spatula to loosen the browned bits. add eggplant, tomatoes, salt, and sugar, and toss until eggplant is well coated with onion-spice mixture. cover and cook over medium-low heat until eggplant is soft but not mushy, about 10 minute serve warm.
Combine all ingredients except potatoes into crock pot. Set on high and cook for 4 hours. Add potatoes and cook for an hour more. You can shred the pork in the crock pot. I pull the pork out and cut into chunks and add it back into the adobo.
Cook pasta according to directions on box, drained. Add 1 cup of parmesan dressing, celery, onions, pimento/red pepper to pasta. Toss to mix. Chill several hours or overnight. Prior to serving, add remaining 1/2 cup dressing, bacon and sunflower seeds. Toss to mix and serve.
Lightly dust chicken pieces with flour (easily done by putting flour in bag, then chicken and shaking; excess flour can be shaken off). In pressure cooker, heat oil. Add chicken breasts, two at a time, and saute in hot oil until brown on all sides, using long-handled tongs to turn. Set aside. Add shallots and garlic and saute in oil, scraping bottom of pan to loosen browned particles remaining from chicken. Stir in broth, lemon juice, sherry, salt, pepper, basil, and olives. Mix well. Add chicken pieces skin side down. Secure lid. Over medium-high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 10 minutes. Release pressure according to manufacturer's directions. Remove lid. Stir chicken mixture, then transfer chicken to serving platter, and cover to retain heat. Whisk sour cream and starch together. Stir into cooking liquid and cook over medium heat 1 minute, stirring constantly. Spoon sauce over chicken. Sprinkle with cheese and garnish with lemon slices. Makes 6 servings.
Place milk in a small saucepan; cook 5 minutes over low heat. Combine water, cocoa and espresso in a small bowl; stirring until granules dissolve. Stir cocoa mixture into milk; cook 5 minutes, stirring frequently. Stir in liqueur; cook 1 minute. Remove from heat. Serve warm or chilled.
Rinse beans carefully. (I use quick soak method). Add 16 cups water and bring to boil. Remove from heat and cover for one hour. Put beans back over fire and simmer slowly. Cook ground beef (small amounts at a time so it does not get watery). When beef is slightly brown, remove to another container with a slotted spoon. Reserve about 2 tablespoons of the fat, and saute onions, garlic, and peppers. Return beef to pot, add spices, and stir, cooking slowly over low heat to get flavor into beef. Add tomatoes, paste, juice, salt and sugar. Add to beans, and simmer gently for about 1 to 2 hours or until done. Serve with grated cheese, diced onions, sour cream, and hot sauce. (I use Recipe #187480 ).
Preheat oven to 350 degrees. Place all ingredients into bowl and mix with hands until all ingredients are incorporated. Place mixture into a 9X13 baking pan and shape into an oval, making sure there is about an inch left on all sides. Place into oven and bake for about an hour.
Combine first 4 ingredients in a martini shaker. Cover with lid and shake until thoroughly chilled. Remove lid and strain into a chilled martini glass. Serve immediately. Garnish with an orange slice if desired.
In a serving bowl, combine mangoes, lime juice, sugar and lime zest, stirring gently to combine. Put raspberries on top (do not stir them in.). (The compote can be prepared ahead and stored, covered, in the refrigerator for up to 6 hours.) Just before serving, gently stir in the raspberries.
In a blender, combine the honey, soy sauce, oil, vinegar, garlic and pepper; cover and process until blended. Pour 1/3 cup marinade into a large resealable plastic bag; add steaks and onions. Seal bag and turn to coat; refrigerate for at least 1-2 hours. Cover and refrigerate remaining marinade for basting. Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill steaks, covered, over medium-hot heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with reserved marinade.
Combine all ingredients. Stir till dissolved. To make Orange Drink use 1 - 2 ounces base per 6 ounces water.
Slice eggplants 2cm thick. Soak in water to which you have added the tablespoon of salt. Leave for 15 minutes. Meanwhile, roast capsicums until skin is charred, place in a plastic or paper bag, close tightly and leave to cool. Lift eggplant from water and steam the slices for 10 minutes. Drain and press lightly with a clean cloth to extract most of the liquid. Chop into 1cm dice and set aside.Roast cumin seeds until fragrant and grind to a coarse powder in a mortar and pestle. Remove skin and seeds from capsicums and chop into 1cm dice. Combine with eggplant. Heat oil in a wide frying-pan and saute the garlic for a minute until it starts to smell delicious. Tip in the eggplant mixture together with the ground cumin, salt and red pepper flakes. Saute for 5 minutes, stirring. Now add the tomato sauce and cook until thick. Taste and adjust seasoning. Dribble in the lemon juice and most of the parsley. Scoop into a flat dish to serve and decorate with the rest of the parsley. Serve warm or cold.
Drizzle honey on both slices of bread. Spread peanut butter on one half and coconut on the other half. The banana goes in the middle!
Ginger/Garlic Paste: In a blender add peeled ginger and peeled garlic in equal parts and a little water and blend into a paste. You can also buy this in the Indian market, but it is much better when made fresh. Meat Prep: Cut chicken into bite sized pieces. In a bowl, mix chicken, salt, pepper, turmeric, cayenne (if using cayenne), cumin powder and coriander powder. Set Aside. Cooking: Use medium heat! Lower heat and longer cooking time gives the best results. In a deep wide pan (using medium heat) heat oil till it's hot and add Cloves, Cardamom (give a small smack on each Cardamom pod to open up the pod just a little bit) and Cinnamon stick. Move it it around for several minutes. At this point, I remove the clove and cardamom because I hate biting into them later. Add onions and saute until they are soft and golden. Take your time on this as this is what makes the gravy creamy, (you don't want burned onions). Add Ginger/Garlic paste and lower the heat to medium low and cook for several minutes scraping the bottom often. If you have enough oil in the pan you will not have that much of a problem. Hey! it's Indian food, so oil is necessary evil :) Add chicken mix from the bowl and cook till the chicken turns color. Add butter if desired. Keep stirring so that bottom is not sticking. This will take about 8-10 minutes or so. Add tomato and cook for another 2 minutes Then add hot water to the pan till it barely covers the chicken. Cook on medium high till you see a lot of bubbling. Lower the heat to medium/low and cover the pan and let it cook for about 25-30 minutes, stirring occasionally. When done, you should have smooth dark brownish gravy that is not runny and the chicken should be tender. Eat it with hot rice.
Fry bacon and set aside. Cook rice according to package directions, drain water. Add half & half, potato soup and cheese to the cooked wild rice. Crumble bacon & add to mixture. Heat on low until cheese has melted. This freezes very well.
Mix salt, pepper, cumin and cayenne and rub mixtures over the chicken thighs. In large heavy skillet, heat oil over medium high heat. Saute chicken until golden brown. Remove from pan. Drain, leaving 2 tablespoons fat. Reduce heat to medium. Add onion and garlic and saute about 10 minutes. Turn heat to high and add sherry to the onion and garlic mixture. Cook until the liquid is reduced, about 5 minutes. Add crushed tomatoes, bay leaves, olives,basil and salt and pepper to taste. Return chicken to pan. Cook,covered, about 35 to 40 minutes,until chicken begins to fall away from the bone. Serve over couscous.
Preheat the oven to 400°F Lightly grease a standard muffin pan; or line with papers, and grease the papers. In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds. In a separate bowl, whisk together the egg, buttermilk (or equivalent) and melted butter (or equivalent). Quickly and gently combine the dry and wet ingredients; honestly, this won't take more than a few stirs with a bowl scraper or large spoon. As soon as everything is evenly moistened, quit; further stirring will cause the muffins to be tough. Spoon the batter into the prepared pan, filling the cups about 3/4 full; the stiff batter will look mounded in the cups. Sprinkle on the sparkling sugar. Bake the muffins for 20 minutes, until a cake tester inserted into the center of a muffin comes out clean. Tip the muffins in the pan, so their bottoms don't get soggy. Remove them from the oven, wait 5 minutes, then transfer the muffins to a rack to cool. Serve them plain, or with butter and/or jam.