HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove the stems by twisting gently till they pop free. Gently rinse and PAT dry your portabellas. Place a small amount of butter or sunflower oil (wonderful Healthy cooking oil)in a large skillet and preheat. Grille until tender and meat like in texture (about 6 minutes each side depending on heat and pan). With the ribs (black ridged cup like side) up add sauce and use a spoon to push to the edges. Add mozzarella cheese to cover to the edge. Add toppings of your choice. Cover pan with lid or foil for 1 minute or until till cheese melts. Serve and enjoy! These reheat wonderfully! These make great microwave lunch-. Cook as directed, add cheese and toppings, but dont melt cheese. Remove and place directly into storage container and refrigerate or freeze. Take to work and place in fridge or leave out to defrost (be careful in hot climates). At lunch time just throw in the microwave and heat for 1-2 minutes (depending on your microwave).
Put eggs in a saucepan and cover them with water until waterline is about 1" above eggs. Heavily salt the water (I don't know why, but my Dad says it makes the peeling process easier and it seems to work). Bring water to a boil, then reduce heat to a simmer. Set time for 15-mins. When timer goes off, drain off hot water and run cold water over eggs in pan. When eggs are completely cooled, crack and carefully peel eggs running them under cold water. Pat dry. Cut in eggs in half, carefully removing yolks, and set aside white halves. Put yolks in a bowl and mash with a fork. Add mayonnaise, sour cream, chipotle and adobo sauce to yolk mixture and mix together with fork to form a smooth paste, then stir in onion until well combined. Season to taste with garlic salt, pepper, and sea salt. Scoop about 1 tbsp of the yolk filling into each white halve. Cover and refrigerate until chilled. Sprinkle deviled eggs with bacon crumbs. Enjoy!
Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper. Process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and chopped black olives. Serve with toasted pita wedges, veggies (I like baby carrots, especially.), and/or chunks of grainy bread.
Mix ground beef with BBQ sauce, cumin, garlic powder and onion powder. Shape into 4 patties. Grill to desired doneness. Mix Ranch dressing and Dijon mustard together. Place burgers on toasted buns and top with 1 tablespoon of the dressing. May also add your favorite cheese, lettuce, tomato or fried onions.
Combine oats, All-Bran, and cranberries in a small bowl to make muesli mixture. Place 1/3 c muesli in each bowl; top with milk and berries. Store remaining muesli mixture in an airtight container for Day 12 and Day 20 (the muesli is used in recipes on those days.).
In a large bowl, mix the first five ingredients (preferably by hand). In a baking dish 9"x5"x2", layer 1/2 of the mixture. Put 1/2 of the Mozzarella cheese and all the mushrooms on top of this layer, and 1/2 of the sauce. Put the other 1/2 of the meat mixture on top of this and then cover with the remaining sauce and Mozzarella. Place in the oven at 350 degrees for 1 hour. At the last 5 minutes or so, place the Provolone cheese on top. Let stand for 5 minutes to settle and cool.
In a 3- or 3 1/2-quart slow cooker, combine turkey, ham, process cheese, cream cheese, mayonnaise, and mustard. Cover and cook on high-heat setting for 1 to 2 hours or until cheeses are melted, stirring after 1 hour. Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours, stirring occasionally. Before serving, stir in half of the bacon. Top with the remaining bacon and tomatoes. Serve with baguette crisps or vegetable dippers.
Chop the mushrooms Heat the butter and oil in pan and add shallots and cook a few minutes; add mushrooms and saute until they lose some of their juices. Stir in cream and cook a few minutes. Toast the bread slices and arrange on individual plates. Top with creamy mushrooms and the cheese slices on top. Put in the oven until the cheese has just melted. While they are in the oven, poach the eggs for 2 - 3 minutes, and lay them on top of the toasts, sprinkle with some freshly ground pepper and serve immediately.
Preheat oven to 350 degrees. Spray a 9x9 baking dish with non-stick spray. Dice the peppers and onions into bite-sized pieces. Mince the garlic. Add the ground beef to a skillet and cook over medium heat, crumbling as it cooks. When beef is broken apart, but still pink, add the peppers, onion, garlic, and seasoned salt. Continue cooking, stirring often, until beef is cooked through and vegetables have softened a bit. Drain grease from the skillet and pour mixture into the prepared baking dish. Tear the cheese into small pieces and place over the beef mixture. Add the eggs, cream, hot sauce, and Worcestershire sauce to a mixing bowl and whisk well to combine. Pour the egg mixture over the beef and place the dish in the oven. Bake for 35 minutes or until the eggs are set. Let sit 5 minutes before slicing and serving.
Place the turkey in the Crock Pot. Mix together cranberry sauce and soup mix and pour over turkey. Cook on high for 2 hours, then on low for 6 to 7 hours.
Rinse the scallops under cold water and cut in half. Season the scallops and shrimp with salt and pepper, then dust them with flour. Heat the oil in a pan over a high heat and add the scallops and shrimp to the hot oil. Reduce the heat to medium and cook for two minutes. Turn the scallops and shrimp in the pan. Add the garlic and basil and shake the pan to distribute the ingredients evenly. Cook two minutes until golden. Sprinkle the lemon juice over the mixture and toss to blend.
Using a 1 quart jar, layer in the ingredients in the order given. Pack down the jar after each addition. Replace the lid and cover with an 8 inch circle of fabric. Secure the fabric with a rubber band, cover the rubber band with a piece of ribbon or raffia around the lid. Attach a tag to the ribbon with the following instructions: Preheat oven to 350°F. In a medium bowl, cream together 3/4 cup softened butter, with 2 eggs and 1 teaspoon of vanilla. Add the entire contents of the jar and mix by hand until combined. Drop dough by heaping spoonfuls onto ungreased cookie sheet. Bake for 12-15 mins in a preheated oven.
Combine marinade, pour over beef and stir to coat. Cover with plastic wrap and refrigerate 1-2 hours, stirring occasionally. Remove beef and discard marinade. Using 4 10-inch metal skewers (or use wooden skewers that have been soaked in water for a couple hours), alternately thread beef and vegetables. Broil or grill 2 inches from heat, turning 2 or 3 times until meat is cooked to 160° and vegetables are lightly browned, about 10 minutes. This also can be baked at 350 for 45 min (ovens vary). Place skewered meat and vegies on a foil lined sheet pan and turn 3-4 times during baking time.
Turn on the oven to 400 degrees. Grease a baking sheet with shortening. Unroll pizza dough on baking sheet. Use a pizza cutter to cut dough into four equal-size squares. Use a table knife to spread 1 tablespoon of the pizza sauce over each square, leaving a 1/4-inch boundary. Place 5 slices of pepperoni on each square. Use the knife to cut each cheese slice in half diagonally. Place cheese on top of pepperoni. For each pocket, fold the top left corner of the square down over the bottom right corner to make a triangle. With the tines of a fork or with your fingers, press edges of dough together to keep filling inside the pocket. Use a pastry brush to brush tops of pockets with milk. Sprinkle with Parmesan cheese. Put the baking sheet in the oven. Bake for 15 to 17 minutes or until golden brown. Use hot pads to remove baking sheet from oven. Use pancake turner to remove pockets from baking sheet.
Bring egg whites to room temperature. Sift together the potato starch, cornstarch guar or xanthan gum, and 1/2 cup white sugar; set aside. In large mixer bowl of stand mixer place egg whites. Beat until frothy/foamy. Add the salt, cream of tartar, vanilla and almond extracts. Beat on high speed until stiff - egg white mixture has to stand in straight peaks when you lift the beater out of it. This can take 3-5 minutes with some mixers but with my stand mixer it took about 20 minutes as my mixer does not have a very fast speed. Reduce speed to medium and add the 3/4 cup sugar one teaspoon at a time. Egg white mixture should be thick and still stand in peaks and will hold its shape somewhat. Should not be runny at all. Fold in the sifted flour and sugar mixture in thirds. Using a spatula push out the egg white mixture into a clean ungreased 10" tube pan. Bake in preheated 350 oven for 45 minutes or at most up to 60 minutes depending on your oven. When done it will be golden brown on top probably with some cracks. It should look dry. Invert over a bottle and let hang until cold. This cake freezes and thaws very well and is liked by all. If your cake falls out and collapses it is because you did not beat it the egg whites, sugar, tartar, salt and flavourings until stiff. If you are new to baking angel food it is helpful to watch youtube videos to see the consistency of the beaten "until stiff" egg whites. Once you get it this cake is a breeze to make. The top can be well browned. I place it on a sturdy bottle with a small enough neck that it fits through the center hole of the pan. This cake rises quite high. If your tube pan is smaller it's better to make 2 smaller cakes. Let cool completely before using or freezing.
Heat oven to 350. Open three cans of corn, and put on the bottom of a 2 quart pan. Cube up the cream cheese and place on top of the corn. Sprinkle the sugar over the top. Open the last three cans of corn and cover the cream cheese. Cover pan with foil, and bake for 25 minutes. Stir after 25 minutes, and add milk. Recover with foil, and bake for 10-15 more minutes, stirring every 5 minutes. Done once all cream cheese is melted.
This recipe is not difficult but takes some time to make. Drain the grape leaves and put them in a large heat-proof bowl. Pour just enough boiling water over the leaves to cover and let them soak for about 20 minutes. Drain and rinse under cold water. In the meantime, heat 1/4 cup of olive oil in a medium skillet. Add onions and cook until tender, about 5 minutes. Remove the skillet from heat and add rice, mint, lemon zest, salt to taste and pine nuts. Mix thoroughly; making sure the rice is well-coated with oil. To fill the leaves, spread out one grape leaf in front of you, vein side up and stem end toward you. Place ~2 teaspoons of the rice mixture in the center, fold stem end over the filling, bring the sides of the leaf towards the center and roll tightly, forming a cylinder. Repeat until all the filling in the dolmas recipe is used. Place dolmas close together and seam side down in a large skillet, in a single layer, if possible. If not, separate the layers with extra grape leaves. Drizzle the lemon juice and the remaining olive oil over the dolmas and add boiling water to cover. Cover the pan tightly and simmer for 1 hour. Let the parcels cool in the liquid, then transfer to a serving platter. Serve at room temperature.
Throw everything into the gallon size Ziploc bag except the chicken. Close the bag and shake, squeeze and mix it all up really well. NOW add the chicken and repeat the mixing process. You can let it sit for just an hour or for the full flavor, let it sit overnight. Now throw it on the grill and your done.
Dump the ingredients of the two cans of salmon onto a large plate then pick out all the bones (it is nasty, but necessary). In a large bowl add all ingredients except the oil and mix very well. Make sure it is fairly smooth (you want it less chunky than chicken salad, almost a paste). Using a large spoon or just your hands roll large lumps into firm balls. As for the size of the balls, that is completely up to you. I make mine a little larger than a golf ball. Flatten the balls till they are about the thickness of a pancake. Pour oil into a skillet over medium heat. Add the patties, making sure they are not touching in the skillet. DO NOT turn them too often, they will crumble. I cook them about 5 minutes then carefully flip them over and cook another 5 to 7 minute on the other side. My family likes to eat them plain with ketchup or hot sauce. Sometimes I serve them on sesame seed buns with a slice of tomato and a leaf of lettice.
Mix ingredients well in a large microwave safe mug or bowl. Microwave for 30-1 minute. Should be slightly undercooked and still a little gooey. Do not overcook. Top with ice cream, peanut butter, and/or whatever else your heart desires. Enjoy!
In a large nonstick skillet, or skillet sprayed with nonstick spray, begin to brown beef, stirring and breaking up with a wooden spoon. As meat begins to brown, add bell pepper through garlic. Continue to cook until meat is well browned and vegetables soften. Drain off fat and place meat in a 4-quart crock pot. Add tomatoes through black pepper and stir well. Cover, set crock pot on "high" and cook 3 hours. If desired, stir in almonds.
In a small bowl, combine all ingredients. Serve with deli meats, crackers or raw veggies.
Rough chop the onion and place in a large pot. Add chicken on top. Season with salt and pepper. Add turmeric. Add 1/2 cup of water. Cover and cook for 30 minutes, or until chicken is cooked all the way through. 10 minutes into the cooking, give the whole pot a stir to allow the turmeric to coat the chicken and onions. If you choose to use fresh lemon juice, squeeze your lemons now. When the chicken is done, remove it from the pot and keep warm. Add saffron mixed with water and lemon juice to the water remaining in your pot. Adjust seasonings if needed. With a hand or regular blender, process the juice and onion until nice and smooth. Let reduce for a few minutes on low hear until the sauce thickens, about 10 minutes. Arrange your chicken in a platter and pour the sauce over the chicken. Serve with Iranian polo (rice).
Whisk butter until creamy. Stir in remaining ingredients. Place butter on a piece of plastic wrap, and roll into a log shape. Twist the ends tight like a tootsie roll. Place in fridge or freezer until firm. Time does not include chilling.
Puree the nuts, parmesan and 1/4 cup of the oil in a blender. Add the remaining ingredients and blend to a chunky paste. Serve on bread sticks or wattle seed blinis.
Grate the cheeses finely. Mix the cheeses with the garlic, dry mustard and Worcestershire. Gradually beat in the beer until the mixture is well blended and of spreading consistency. Store in a covered container in the refrigerator. Serve at room temperature.
Heat oil in skillet. Add hash browns, onions and green peppers. Cook until potatoes begin to brown. break eggs into bowl and whisk. Spray a 9" x 13" pan with vegetable oil spray. Spread potato mixture in bottom of pan. Top with ham. Pour eggs over all and season with salt and pepper. Gently stir to coat all ingredients with egg. Sprinkle with shredded cheese. Cover with foil and refrigerate overnight. Bake, covered, for 25 minutes at 375 degrees. Remove foil and bake 5 minutes longer.
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone liners. Combine the butter and sugar in the bowl of a stand mixer or hand-held electric mixer. Beat on low speed to start, then on medium speed until smooth and creamy, scraping down the sides of the bowl as needed. Add the egg and then the vanilla extract, beating well between additions. Scrape down the sides of the bowl; then, on low speed, add the flour, cocoa powder, baking soda and salt; beat until everything is well incorporated. Scrape down the sides of the bowl, then add the coconut, pecans and chocolate, mixing until well combined. Drop the dough by heaping teaspoons onto the baking sheets, spacing the cookies about 2 inches apart. (Alternatively, the dough can be rolled into a log, then cut into thin slices.) Bake one sheet at a time for 10 to 12 minutes, until the undersides of the cookies begin to firm up. The tops may still look shiny. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
In a 3-quart saucepan place chicken in enough water to cover. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until chicken is no longer pink. Remove chicken from saucepan. When cool enough to handle, use a fork to shred chicken into bite-size pieces. (You should have about 2-1/2 to 3 cups). Set aside. In a large bowl combine chicken, spinach, and green onions; set aside. In a bowl combine sour cream, yogurt, flour, cumin, and salt. Stir in milk and chili peppers. Divide sauce in half. Set one portion aside. For filling, combine one portion of the sauce and the chicken-spinach mixture. Divide the filling among the tortillas. Roll up tortillas. Place, seam side down, in an ungreased 9x13 rectangular baking dish. (It's ok if you have to cram) Spoon reserved portion of sauce over tortillas. Bake, uncovered, in a 350 ° oven about 25 to 30 minutes or until heated through. Sprinkle with cheese; let stand for 5 minutes. Heat black beans, and pour a few large spoonfuls of them and desired amount of salsa over each enchilada after putting on plate.
Soak the oats, apple juice, sugar and vanilla for 30 minutes. Mix in the flour, baking powder, grated apple and cinnamon. Fold in the beaten egg whites; Spoon into 12 muffin tins. Top muffins with 2 sliced apple wedges (cut quarters of apple into 3 or 4 wedges) and bake at 170° C (338°F) for 25 - 30 minutes until muffins and cooked though and golden. Cool in pan for a few minutes, then remove from pan and cool on wire rack.
Boil Lasagna noodles into a large pot according to directions on package. Drain well, and rinse them. You may need to rinse them again if they get too sticky. In a large skillet pan, oil the pan with the olive oil and add the chicken pieces and cook for about 7-10 minutes or until no longer pink. Add the canned soups and the milk, being measured in the soup cans. You may need to add some more milk if the sauce becomes too thick. Season the sauce well with the garlic, salt and pepper, and the poultry seasoning. You can add other herbs for your taste. Add the broccoli to the sauce and cook it for about 5 minutes or so and it is a bright green. You may also add about 2 cups of frozen peas to the sauce as well if you prefer. To prepare the lasagna, using a 1 Cup measuring cup, Pour about 3 Cups of the sauce to the bottom of a large baking pan. Using 4 lasagna noodles, layer the noodles in an even layer. Top the noodles with about 4 Cups of Sauce and sprinkle some shredded cheese, about 1 & 1/2 Cups worth for each layer. Continue to layer the noodles, sauce, and cheese in two more layers, using 4 noodles for each layer. Cover the pan with some aluminum foil and put in the fridge when ready to cook. If you are planning on cooking this right away, cook at 350 degrees for about 40 minutes or so.
Heat oven to 425*. In a shallow baking dish, combine the butter, onion, garlic, thyme, salt, pepper, rosemary, sage, marjoram, and the red pepper sauce. Add the chicken and turn to coat. Tuck the edges of each breast under, forming a rectangular shape about 1 1/2 inch thick. Bake, uncovered, basting frequently with the pan juices, for 14 minutes or just until the juices run clear when the chicken is pierced with a fork. Transfer to a warm serving platter. Spoon over the pan juices and sprinkle with the parsley. Serve with wild rice.
Bake cake according to package directions in 13 x 9 pan (use all egg whites). Cool awhile. Dissolve jello in boiling water. Poke holes all over cake with large utility fork. Spoon jello evenly over cake. Refrigerate at least a couple of hours. Prepare pudding as directed on package for pudding. Chill awhile. Spread pudding evenly over cake. Chill. Spread Cool Whip over top of cake and garnish with strawberries.
In a large saucepan heat vegetable oil over medium heat. Add the carrot, onion and pepper; saute for one minute. Add the garlic, saffron, bay leaves; pour in the rice. Stir well, adding a small amount of olive oil to coat rice, then saute until rice is translucent. Add enough chicken stock to submerge rice by one inch. Simmer with lid on until al dente. Remove rice from pot and spread out on large sheet pan so that rice stops cooking. Preheat oven to 350-400 degrees F. In a wok saute the sausage and chicken to brown; then add the shrimp, lobster, fish, calamari, mussels and crawfish. Cook until lightly sauteed; add the salt, pepper, habanera hot sauce, thyme, and white wine. Top with previously cooked rice; add the peas, leeks and red peppers. Cover and cook in center of oven for approximately 5-10 min., allowing the steam to cook everything through and the rice to absorb all the flavors. To serve place paella in preheated ceramic bowl. Garnish with several lemon wedges and cilantro.
When potatoes are cool enough to handle, peel and cut into 1/2-inch cubes. Place potato cubes in a bowl; sprinkle with vinegar while they are still warm. In a large skillet over medium heat; add the olive oil and let it get heated. Add the sausages; stir/saute for about 4 minutes or until lightly browned. Use a slotted spoon and transfer sausages to a paper-towel lined plate. To make the dressing: in a small mixing bowl, whisk the vinegar, salt and pepper together until the salt dissolves. Whisk in the mustard and anchovy paste until well blended. Gradually whisk in 4 tablespoons olive oil until an emulsion forms. If the dressing is too thick, go ahead and whisk in the remaining olive oil; set dressing aside. Add the sausages, garbanzo beans, bell pepper, onion, celery, and parsley to the potatoes. Pour the dressing over the mixture; toss gently until thoroughly coated. May serve right away or cover and refrigerate for up to 1 day. Bring to room temp before serving.
Cook the macaroni in plenty of boiling salted water. Meanwhile melt the butter in a wide skillet; add onion. Saute 15 minutes. Add zucchini; saute 5 more minutes. Stir in tomatoes, parsely and garlic. Simmer, uncovered, for 5 minutes. Stir in ricotta, milk, Romano and 1 T of the Parmesan. Combien the cooked elbows with the sauce. Pour into a 1 1/2 quart baking dish. Sprinkle with remaining cheese. Bake at 350 until top is lightly browned, about 20 minutes.
IN a medium bowl, combine carot, potato, suet, raisins, currants, peel, lemon juice, and zest. Set side. In a large bowl, beat egg; add sugar and molasses, mixing well. Add carrot mixture. In a separate bowl, sift dry ingredients together and add to egg mixture. Cover with greased brown paper or tin foil. Tie cover in place. place bowl in steamer and add water to come halfway up bowl. Steam for 4 hours. Serve hot with lemon sauce. Makes 8-10 servings. VARIATION: You can substitute 1 cup margarine for suet. Place margarine in the freezer for 30 minutes before shredding it into the mix. SAUCE: In a saucepan, combine sugar, cornstarch, salt and water. Bring to a boil, recduce heat and let bubble gently for about 15 minutes. Just before serving, add lemon rind, juice and butter. Makes about 2 cups.
Place lemongrass in a small 2-cup teapot. Pour boiling water over lemongrass and allow to steep for 5 minutes. Serve hot as an after-dinner tisane with sugar to taste.
Preheat oven to 350 degrees. Mix first 8 ingredients. Pour into 13 x 9 baking dish. Add corn flakes then drizzle melted butter over. Bake 45-60 minutes.
Combine lemon juice, oil, mustard, sugar, salt and pepper. Place chicken in single layer in non-aluminum baking dish. Pour lemon-mustard marinade over chicken. Turn to coat. Refrigerate, covered 30-45 minutes, turning once. Broil chicken on broiler pan with oven rack 5 inches from heat for 25-30 minutes or until no longer pink. Turn and baste every 5 minutes while cooking.