HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix creamed corn, eggs, chili powder, 1/2 cup ketchup, salt, pepper and bread together. Let sit while mixing meat, onion, tomato & bell pepper in large bowl. Add corn mixture to meat mixture. Form into a large rectangular mound, about 2 to 3 inches high on a baking sheet with sides, to avoid dripping in oven. Top with 3/4 cup ketchup. Bake at 350°F for 40-45 minutes, or until cooked through and lightly browned.
Sprinkle meat on both sides with tenderizer (or MSG). Place roast in a shallow bakng dish (or zip lock bag). Thoroughly combine remaining ingredients. Pour over roast and marinate 2-3 hours, turning twice. Place marinated meat on grill, about 6 inches from heat. Turn roast and baste with marinade every 10 to 15 minutes. Grill over medium coals about 35-45 minutes for meduim-rare.
in a mixer bowl, combine all the ingredients and whip until the cream is stiff and well defined peaks form. don't walk away and leave the mixer on -- though -- the mixture can turn into butter in a matter of seconds.
In a large resealable plastic bag, combine 4 tablespoons flour, paprika and pepper. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven, brown beef in oil over medium heat. Add the water, tomato paste, bouillon, 1 1/2 teaspoons basil, 3/4 ts thyme, 3/4 ts garlic powder and bay leaves. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender. Add potatoes, onions and carrots, Cover and simmer 30 minutes longer or until the meat and vegetables are tender. Discard bay leaves. In a small bowl, combine the parsley, salt and the remaining flour, basil, thyme and garlic powder. Add cold water; stir until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes.
Preheat oven to 350. Mix butter, eggs, sugar& vanilla. Stir in flour and salt, mix well. Add buttermilk, mix well. Pour into pie crusts and bake for 45 minutes- until tops are golden brown.
Pour about 200ml of milk into your microwave safe bowl. Put it in the microwave on high for 2 minutes. Get your favourite mug out. Fill it with the 3 teaspoons Milo & the sugar. Mix it together using a teaspoon. When milk has become warm, whisk it (using the whisk of course!) immediately. You should notice a frothy layer of milk forming at the top. Pour the hot milk (with exception of froth) directly into the mug from the bowl. All the milk that is not frothy should automatically pour into the cup. By this stage, you should have the milk froth left in your bowl. Before you do anything else, mix the Milo and hot milk together in the cup. Using a spoon, scoop out the froth from the bowl and layer it on top of your Milo Hot choccie. The amount of froth and how fluffy it turns out depends on how well you have whisked the hot milk. Now, sprinkle a little bit of extra Milo or cocoa powder on top of the froth, and let it sit for about a minute. Your hot chocolate is ready. Sip it. Spoon it. Lick it. Yum. ENJOY!
Remove the seeds and skin from pumpkin and cut into smaller pieces. Boil steam or microwave the pumpuntil until tender. Drain pumpkin and mash the pumpkin until smooth, add grated cheese, cream (enough to make smooth) , pepper and salt and continue to mash until cheese has melted.
Cook pasta until al dente, drain and reserve in a large serving bowl. In a medium saucepan, melt butter over medium heat, then add onion, garlic and red pepper flakes. Saute for 3 minutes. Pour in vodka and stir, then allow to simmer for 5 minutes. Add the tomatoes, then simmer for 15 minutes or until liquid evaporates, stirring occasionally. Add the cream and salt and simmer for 10 minutes, stirring frequently. Add parmesan cheese and mix in thoroughly, then season with pepper to taste. Pour sauce over pasta and toss to coat well. Serve immediately.
Rinse fish, pat dry, and cut into cubes. Heat oil in a sauce pan, add peppers, onion, and garlic. saute about 2 minutes until onion is soft. Add basil and tomatoes and bring to a simmer. Add fish, cover, and simmer about 10 minutes until fish flakes when tested with a fork. Serve with garlic bread to soak up the juices.
Cut a slice off the top of the pumpkin, remove the seeds and most of the soft pulp. In a mixing bowl, light whisk the eggs, add the sugar, salt and cream of coconut and stir until well blended. Pour the mixture into the pumpkin and steam (for approximately 20 minutes) until the custard is set.
Preheat oven to 350°F. Using low speed on mixer, combine flour, 1/2 cup of the brown sugar and butter until particles are fine. Press into bottom of 9 x 13-inch pan or baking dish. Bake for 15 minutes. Beat the remaining brown sugar with eggs until just blended. Stir in remaining ingredients. Spread over partially baked crust. Bake for 20 to 25 minutes or until golden brown. Cool completely and cut into squares.
Place the strawberries, sugar, and vanilla in a large non-stick frying pan. Cook over high heat 1 to 2 minutes or until the sugar has melted and the strawberries have softened slightly. Set aside to cool. Whisk together the mascarpone, cream, and extra tablespoon of sugar until smooth. Place half the biscuits in the base of serving bowls, or on serving plates. Spoon the mascarpone mixture onto the biscuits and top with the strawberry mixture followed by the remaining biscuits.
Shred the cheese and set aside. With the butter, flour, milk, salt and pepper, make your white sauce. Now add the green onion and cheese, stirring until the cheese is melted. Serve in a fondue pot, with a low flame under it, or another vessel so as to keep the fondue hot. With fondue forks, dip chunks of crusty bread in it.
Preheat the oven to 375°F (190°C). Grease an 8-inch spring-form pan generously with coconut oil or butter. Melt the dark chocolate and butter together, stirring until completely smooth. You can use a double-boiler for this, or you can melt the chocolate into an oven-safe bowl in the oven for about 4 to 5 minutes. In another small pan bring the beer and vanilla to a soft boil. Reduce to low and slowly add in the beer mixture, then the chocolate and butter mix until well incorporated. Combine with cocoa powder, honey, and eggs. Whisk well until a smooth batter forms. Pour batter into the greased pan, smoothing the top with a spatula. Bake for 20 to 25 minutes, until the centre looks firm. Allow to cool in the pan for 15 minutes, then remove from the sides - you'll appreciate the spring-form pan in this step. Allow to cool completely before serving.
Open clams. Retain all of the clam juice. Separate clams, then chop. You can use a blender, but be sure not to cut the clams up too fine. Fry the bacon slowly, and just before it is done, add the onions, saute for 1 minute, add the pepper and the clam juice, bring to a boil. Add potatoes. When the potatoes are half done, add the chopped clams. After the chowder starts to simmer again, allow it to finish cooking. you can put a spoonful of rice in individual bowls before serving.
Melt the butter then add the leek, garlic, ham& chille. Cook until leek is at least softened (I like to let mine go until the leek is golden and the ham a little crispy around the edges). While this is cooking, boil some linguini (or your preferred pasta) in plenty of salted water. When the pasta is cooked, transfer it straight to the leek pan using a past spoon/fork (the pasta doesn't need to be washed). Whisk the egg& milk together. Remove the pan from the heat. Add the milk mixture and toss to combine. Sprinkle with salt (probably wont need much because of the ham), pepper and cheese.
Cut the margarine into the sugar. Place grated cheese into large bowl and sprinkle the flour over the cheese. Mix the margarine and sugar mixture into the cheese bowl. Pour apples into a buttered 9 x 13 baking dish. Sprinkle cheese/butter/sugar mixture over the apples. Bake on 350 F. for 300 minutes.
Trim fat from beef. Cut a length of kitchen string about four times the length of the roast and wrap once around the length, then around width several times, tying where it comes together. In a large Dutch oven, heat oil over moderately high heat. Brown beef on all sides. Transfer to a plate. Add vegetables to pan and saute for about 7 minutes or until browned and slightly softened. Transfer to a plate. Return beef to pan. Add wine vinegar, stock, herbs, salt and pepper. Stir to blend. Cover and simmer gently about two hours, turning meat every 30 minutes. Return vegetables to pot, cover, and simmer about 15 m inutes, or until beef is very tender. Discard bay leaf. Slice meat and arrange on platter surrounded by vegetables. Serve with pot juices.
Preheat the oven to 350°F. Place frozen spinach in strainer and run under hot water until thawed. Squeeze all the water out and place in large bowl. In large saute pan,add in 1/2 olive oil, saute onions & mushrooms, for at least 5 minutes or until tender. Add garlic and saute for another minute. Remove from saute pan and add ground round,oregano, Italian seasoning and 1 bay leaf, until browned. Drain meat and place in the same bowl with spinach. Stir in the cream cheese, onion mixture, meat and spinach until well combined. Add grated cheese, salt and pepper, to taste, and combine. Let mxiture cool and then add eggs; the filling can be made up to 1 day in advance and refrigerated until ready to use. Cook pasta shells, according to pkg directions. Drain and cool to the touch. Stuff the shells with the meat mixture. Place shells in large baking pan and cover with the tomato sauce. Cover with foil and bake for approximately 1 hour. Use some more more of the Parmiagiano-Reggiano and sprinkle over the top; place in oven again and cook for 1-3 minutes longer. Serve with a nice glass of red wine and a tossed green salad!
Toss water melon with lime juice, salt and pepper. Add feta and basil just before serving and toss again.
In a heavy frying pan over medium heat, saute crumbs in butter until they are crisp and deep golden and butter is slightly browned. Meantime, cook asparagus in gently boiling salted water until just tender crisp; drain well. Arrange asparagus on two warm serving plates. Top each serving with 2 eggs mollet. Season asparagus and eggs with salt. Pour bubbling crumbs over top. Sprinkle with parsley and chives. Garnish with lemon wedges. Pass pepper grinder. Makes 2 supper servings. EGGS MOLLET: Have 4 eggs at room temperature. In a saucepan, bring to a rapid boil enough water to cover the eggs. Place each egg on a spoon and lower it into the water. Reduce heat until water barely simmers, and cook eggs for exactly 6 minutes. Drain immediately and plunge into cold water. Peel and cut in half lengthwise. Home Cooking Around The World.
Method. Preheat the oven to 300°F Cut the lamb into 2in cubes. Fry the meat in a non-stick frying pan, a few pieces at a time, for 2 minutes, until browned, then transfer with any juices to a flameproof casserole. Add the onion and fry over a low heat, stirring occasionally, for 4-5 minutes. Sprinkle in the flour and continue to cook for a further minute. Add the cumin, cardamom pods, cinnamon stick and potatoes and the broth. Season and bring to the boil. Cover the casserole and cook in the oven for 1 hour 30 minutes. Remove the lamb and potatoes from the casserole, set aside. Skim away any excess fat then simmer over a medium heat for 2-3 minutes to reduce the liquid (3-4 minutes if it is not going to be frozen). Stir in the chutney and garnish with flat-leaf parsley. Serve with naan and/or rice.
preheat oven to 375 degrees F. Whisk first ten ingredients in large bowl until smooth. Whisk in all remaining ingredients. Pour filling into prepared (baked and cooled) pie crust. Bake pie 20 minutes. Reduce oven temperature to 325 degrees F. Bake until filling no longer moves in center when dish is shaken, about 30 minutes longer. Transfer pie to rack and cool completely.
whisk together butter, sugar and eggs. add crumbs, coconut, peanuts and cocoa powder-mix thoroughly. press into greased 9x13 pan. bake 350 until firm (12 to 15 minutes). let cool. FILLING: over medium heat, melt peanut butter and butter til smooth. take off heat and add sugar 1 cup at a time. add milk, stir until smooth. spread onto cooled base and chill until firm,about 1 hour. TOPPING: melt the choclate and butter in a bowl over a sauecpan of hot water. spread ontop of filling. sprinkle with nuts. refrigerate until firm, about 2 hours.
Cream eggs, margarine, vanilla and Splenda. Add flours, baking soda, coconut, chocolate chips and nuts. Drop by spoonfuls onto greased cookie sheets. Bake at 375 degrees for 11 minutes.
Clean and wash chicken breasts. Season with Paprika, Sazon & Abodo. Let sit for 20 minutes while you prepare everything else. In a soup pot, heat olive oil over medium heat. Cook Chicken Breasts thoroughly, approximately 6-8 minutes on each side. Don't let them get too brown, you'll be shredding them later! Once cooked, remove from pot and set aside to cool. In the same pot, still over medium heat, add Cooking Wine to deglaze the pot. Add Onion, Garlic and Ginger, saute until the Onions are translucent.'. Add Cumin, Oregano, and Cayenne Pepper to the mix and saute for about 3-5 minutes, until fragrant. Add Chopped Green Chillies & Jalapenos, with juice (if using) and saute for another 3-5 minutes, 2 minutes if not using Jalapenos. Add Beans, 3 Cups of Hot Water and the Boullion Cubes, increase heat, bring to a boil and then reduce to a simmer for 45 minutes. While that's simmering, shred the Chicken Breasts. After 45 minutes, add shredded chicken to the mixture along with the remaining 1 cup of water. Let simmer for 30 minutes. Season with salt & pepper, if needed. Serve chili in desired serving ware & top with a dallop of fat-free sour cream and cheese.
Pound or blend the garlic and ginger together, mix with lime juice and salt and rub into the chicken. -Set aside. To prepare the spice paste, put the chillies, shallots, garlic and tomatoes in a steamer and cook for 5 minutes. Slit the large red chillies and discard the seeds; remove the seeds from the tomatoes. Put steamed items in a blender and process coarsely. Heat oil in a pan and stir fry the blended paste over low heat for about 5 minutes, until fragrant. Add lime juice, sugar, salt and pepper to taste. Cook the chicken over charcoal for 5 minutes, turning halfway through. Rub the chicken thoroughly on both sides with the cooked spice paste and leave for 5 minutes to allow the flavours to penetrate. Return chicken to the barbecue and cook until tender and golden brown on both sides. Hint: The spice paste can be prepared several hours in advance.
Pare potato very thin and cook in enough water to cover, until soft. Drain off water and save 1 cup. Rub potatoes through a sieve. Heat milk, onion and potato water in a double boiler. Remove onion and add liquid to potatoes. Melt fat mix with flour.(In a separate little pan). Stir into hot soup. Season and serve hot.
Take out ground chuck 30 minutes ahead of time (this warms it up for your hand) Using gloved hand,squish in 1st 8 ingredients until you can no longer see tomato juice. Start cooking on med to med high,stirring, watching till it starts cooking and turn down to simmer, stirring occasionally. Simmer about 30 minutes to 1 hour,or longer, You really can't over cook. Add ketchup,a few squirts at a time for color and flavor. Stir thru, adjust any seasoning you feel fit. You can freeze in muffin tins, after frozen, set out a minute or so, then pop them out to keep frozen in bags. Reheats quickly in microwave.
In a large bowl combine salmon, green pepper, green onion, mayonnaise (or Miracle Whip), Worcestershire sauce, lemon pepper and lemon juice. Mix together. Add hot cooked macaroni and toss together. Salad can be served at once or refrigerated and served cold.
To make filling-. In a large pan, brown sausage meat until no longer pink. Place in colander and rinse with water to remove excess fat. Drain well and cool. In a large bowl, mix ricotta and eggs until well blended. Add grated cheese, mozzarella and parsley. Add cooled sausage meat. Mix well and set aside while making crust. To make crust-. Mix flour, margarine and 8 eggs until dough is formed. Knead a few minutes until dough is smooth and elastic. Divide dough into four pieces. Roll out each piece large enough to fit a 10" pie plate. Fill pie shells with sausage filling and cover with top crust. Seal top and bottom crust with beaten egg; pinch and seal crust. Brush top of pies with beaten egg and bake at 350F for 50 minutes. Pie should be deep golden brown. This pie tastes best served at room temperature or chilled. (Do not re-heat in microwave, pie becomes watery).
Place the chocolate morsels in the top of a double boiler. Bring the water to a boil. Reduce heat to low; cook until the chocolate melts, stirring occasionally. Set aside, and let cool slightly. Beat the butter at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in melted chocolate, coffee, and vanilla. Gradually add 1 cup pecans and flour stirring well. Spoon the chocolate mixture into the pastry shell (or your own pie crust). Sprinkle with the remaining 1/2 cup pecans. Bake at 375 degrees for 30 minutes or until a knife inserted in the center comes out almost clean. Cool completely on a pie rack. Serve with whipped cream.
In a stockpot, heat the oil and brown the beef cubes. Add onion, salt, and pepper, and cook 10 minutes, stirring occasionally. Add stock, bring to a boil, and lower heat to simmer until meat is cooked, about 30 minutes. Add vegetables and simmer until soft, about 15 minutes. Remove the vegetables and puree them in a blender. (Be careful with the hot liquid. Use an immersion blender if available). Return to puree to the stock pot, adjust seasonings, and simmer 5 minutes.
Using a mortal and pestal or a mulling stick, mix the oil and garlic together well. Season with a pinch of salt and pepper. Brush over the flatbread rounds, both sides. Spread the Ricotta cheese on each bread round and continue to layer the tomato, bocconcini (baby fresh mozzarella balls), and basil leaves on the pizza. I prefer to use two colors of tomato for a variety of color and taste. Cook on a hot grill for about 3-4 minutes. I like to place aluminum foil under the bread rounds and close the grill to help with the cooking process on both sides. Cut into pieces and garnish with some shavings of fresh Parmesan Cheese.
In a skillet, heat olive oil over medium high heat and cook onions till translucent. Add garlic and cook another minute. Then add turkey, and cook until browned, breaking into small pieces, as you go. Add the taco seasoning package according to package directions, mixing well and allowing to simmer for a couple of minutes until. slightly thickened. Stir in the chilies and set aside. Heat oven to 400 degrees. Lightly grease a 10" pie plate. Place one fourth of the tortilla pieces on the bottom of the pie plate (till covered). Spread with half of the turkey mixture; sprinkle with 1 cup of the cheese. Place another one fourth of the tortillas on cheese; spread with beans. Place yet another one fourth of the tortillas on beans; top with roasted peppers. Finally, place the remaining tortillas on the. roasted peppers and spread with remaining turkey mixture. Top with remaining 1 cup cheese. Cover and bake 30 to 40 minutes or until. cheese is melted and center is hot. Let sit 10 minutes before cutting into your masterpiece. Can be served with salsa and sour cream, if desired.
In a bowl, combine mayonnaise, relish, capers and pepper. Serve with fish. Yes, it really is that easy! :).
HEAT oil in skillet. Cook chops 10 minute or until browned. ADD soup, apple juice, mustard, honey and black pepper. Heat to a boil. Cover and cook over low heat 5 minute or until chops are done. Serve with noodles.
Cut steak diagonally across grain into thin slices. Heat oil in a large nonstick frypan over medium high heat. Add steak, saute 3 minutes. Sprinkle with salt and pepper, add ginger, garlic and jalapeno, saute 1 minute. Add onion, curry and coriander,saute 4 minutes, add tomatoes,and simmer 1 minute or until liquid almost evaporates. Remove from heat, and cool slightly. Stir in yogurt. Serve over rice. Garnish with cilantro, if desired.
Heat the oil in a large heavy skillet and brown the meat. Add the onions and garlic. When brown add all the other ingredients except the almonds. Season with salt and pepper. Simmer gently uncovered until much of the liquid has evaporated. Toast the almond slivers in a little olive oil until golden. Place on top on the picadillo and cook a few moments longer.
In an 8-cup Pyrex measuring cup mix the sugar, cornstarch and salt; add in the egg yolks, half and half cream, lemon juice and food colouring (if using) whisk until blended. Place in the microwave and cook on HIGH for about 5-6 minutes or until the mixture is thickened (removing and whisking every other minute to make certain that the mixture is completely mixed and smooth). Add in the butter and lemon rind; mix until the butter is melted. Pour into a baked and cooled 9-inch pie shell. Cover with plastic wrap directly on top of the filling and chill until cooled.
Mix the garlic, scallion, olive oil, balsamic vinegar, basil or cilantro, salt, and pepper together in a large bowl. Place the steamed artichokes in the mixture and marinate for 15 to 20 minutes. To make the aioli:. Combine the bread crumbs, red wine vinegar, garlic, salt, and egg yolks in a food processor. With the motor running, slowly drizzle in olive oil to make an emulsion. Add pepper and hot sauce, to taste. Add fresh basil or cilantro and pulse to combine. Preheat a grill. Remove the artichokes from the marinade and place on char-broiler or barbecue fire with the leaves of the artichoke up. Cook for 4 to 6 minutes depending on fire temperature. Remove from fire and garnish with herb aioli. Enjoy!
Combine milk and the creamy topping in a saucepan. Heat for a while, then add the cocoa powder. Whisk with a balloon whisk to prevent the cocoa from going lumpy and add sugar. Bring to the boil and pour into two mugs. Relax and enjoy.
apply dry pork rub seasoning, sea salt, pepper and liquid smoke. rub ingredients(lomi- lomi) into the pork shoulder. wrap in washed bananna leaves. slow cook in oven @ 250 for 8 hours.
Mix together, dressing, sugar and vinegar until sugar is melted. In lage bowl, combine broccoli, onions, raisins, and pumpkin kernels. Add dressing mixture; toss to coat. Refrigerate several hours. Sprinkle with bacon and cheese before serving.
Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth barely simmering, covered. Cook onion in 2 tbsp butter with 1/4 tsp salt in a 4 qt heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes. Add rice and cook, stirring constant;y, 1 minute. Add wine and simmer, stirring constantly until absorbed. Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of thick soup), about 18 minutes. There will be some left-over broth mixture. Sir in shrimp, zest and remaining2 tbsp butter, parmesan, parsley and pepper to taste. (thin risotto with some of remaining broth if necessary).