HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 400°F. Combine ground beef, taco seasoning and green chilies in large bowl, mixing lightly but thoroughly. Divide beef mixture into 16 portions; shape each portion around a cheese cube, completely covering cheese. Beat egg white with water in shallow dish until blended. Place chips in second shallow dish. Dip each meatball into egg white mixture, then into chips to coat completely. Press each meatball with palm into a flattened nugget shape, generously coating both sides of nugget with chips. Spray large baking pan with nonstick cooking spray. Place nuggets in baking pan; spray tops of nuggets generously with nonstick cooking spray. Bake in 400°F oven 15 to 20 minutes until no longer pink and juices show no pink color. Meanwhile combine taco sauce & honey in a small microwave-safe dish. Microwave on HIGH 30 seconds or until warm. Serve nuggets with sauce.
Melt marshmallows in creme de menthe in top of double boiler. Cool thoroughly. Fold in whipped cream. Pour into mold or freezing tray and freeze about 3 hours with temperature at lowest setting. When firm, return controls to normal temperature and let ripen until time to serve. Unmold and serve with fresh strawberries or chocolate shavings.
Beat butter and sugar until creamy. Add eggs. Stir in flour, cornmeal, baking powder and salt. Add Corn, green chiles, and cheese and mix well. Spoon into a buttered 9x9 baking pan. Bake at 325 for 50 minutes.
1. To assemble, with the macaroni slightly warmed to a little higher than room temperature, mix in the crumbled bacon to the macaroni and cheese side dish. Then scoop a heaping tablespoon of macaroni and roll into a tightly packed ball. Place on a parchment-lined baking sheet. Once all the macaroni has been rolled, place in freezer for 20 minutes to firm up. 2. Preheat oven to 425°F. Place a baking rack on a baking sheet and coat the rack with non-stick cooking spray. Place flour and a pinch of salt in a small bowl. Place eggs and the yolks in a second bowl and beat them until uniform in color, and put the panko breadcrumbs in a third bowl. Dip macaroni balls in the flour, shaking off excess flour, then dip into eggs and then the panko mixture, patting crumbs to adhere. Place on baking rack and bake 15 minutes until golden brown. If desired, serve with marinara sauce for dipping. Serve immediately. Yield: 45-40 macaroni and cheese balls depending on how big you make them.
In a medium saucepan over medium heat, combine sugar and water. Stir until mixture comes to a boil; reduce heat to low and simmer 5 minutes. Remove from heat; add rosemary, cover, and let stand approximately 10 minutes or until cool. Place a fine strainer over a large bowl and pour syrup mixture through (straining out the rosemary leaves). Add lemon juice and vodka to the strained syrup mixture; stir until thoroughly blended. Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time. NOTE: Can be prepared 3 days in advance. Cover and keep frozen. Makes 8 to 10 servings.
Mix together 1 cup flour, 1/4 cup cornstarch, baking powder and salt in a bowl. Stir in enough club soda to make a batter about the consistency of thin pancake batter. You don't want it too thick, just thick enough to nicely coat a spoon. Season the batter to taste if desired with seasoning of your choice. I suggest Old Bay, Lemon Pepper seasoning, or seasoned salt. set aside. In another bowl, mix together remaining 1/4 cup flour and 1/4 cup cornstarch. Heat oil in a deep pan to 375°F Use a candy thermometer if you need to. Oil in pan should be about 3" to 4" deep. Cut fish into portion sizes and remove any pin bones, and pat dry. Dredge the fish in the dry flour/cornstarch mixture. Shake off any excess.This allows the batter to stick to the fish. Dip dredged fish into batter allowing any excess to drip off before carefully adding the fish to the hot oil. Cook the fish one or two pieces at a time until golden brown. Drain on paper towels or better yet, on a cake cooling rack set up over paper towels. Serve while hot.
Heat the oven to 425 degrees F. Press dough onto baking sheet and top with garlic, cheeses, and pepper flakes and freshly ground black pepper, to taste, and bake 15 to 18 minutes. Top the cooked pizza with lettuce, salami, roasted peppers, hot peppers, artichokes or mushrooms and olives, cut into squares and serve.
Heat oven to 425°F Coat a large baking sheet with cooking spray. In a large bowl, mix flours, oats, wheat germ, baking soda and salt. Whisk together buttermilk and honey. Add to flour mixture; stir to combine until soft dough forms. Turn dough out onto floured surface. Divide in half. Shape each half into a round loaf. Place loaves 3 inches apart onto prepared baking sheet; bake 10 minutes. Reduce temperature to 400°F Continue baking 10 minutes longer or until bread sounds hollow when tapped. Let cool 15 minutes.
Sprinkle pork chops with seasoned salt. In a skillet, brown chops on both sides in oil. In a large bowl, combine the soup, milk, sour cream, salt and pepper; stir in hash browns, 2/4 cup cheese and half of the onions. Spread into a greased baking dish. Arrange pork chops on top. Cover and bake at 350 degrees for 40 minutes. Uncover; sprinkle with the remaining cheese and onion. Bake, uncovered, 5-10 minutes longer or until potatoes are tender, cheese is melted and meat juices run clear.
mix all the ingredients except pork. cook in low flame. lay down the pork and cover it. you may add water and soy sauce until the meat is tender. top with plain rice and its ready to serve.
Preheat the oven to 250°F. Line a baking sheet with parchment paper and set aside. In a medium mixing bowl, combine the coffee granules and egg whites and beat until frothy. Add the salt, cream of tartar, and cinnamon. Beat with mixer until soft peaks slowly form. Gently add both sugars and almond extract. Beat until stiff peaks form. With a rubber spatula, fold in the toasted slivered almonds. Drop by heaping teaspoons 1 1/2" apart on to the parchment lined baking sheet. Bake for 30-35 minute. Turn off the heat, but leave the meringues in the oven for an additional 30 minute. Remove the parchment (with the meringues on it) from the baking sheet and let cool completely on the counter. Peel the cookies from the parchment and store in an air tight container.
Cook chicken to your preference and tear into small pieces. Place about 3 oz of chicken in with about 1/3 cup of grated cheese onto one side of a tortilla. Add canola oil to frying pan on medium heat. Add one quesadilla and monitor to see if bottom is browned in some places, than flip over and repeat with all tortillas.
In a large bowl combine all ingredients except potatoes, second amount of seasoned salt and olive oil. Mix thoroughly and pat into the bottom of your crock. I just level mine out, covering the entire bottom of the crock. Then, take a large piece of aluminum foil and place the diced potatoes, drizzle with olive oil and season with seasoned salt. Then, fold the aluminum foil into a nice packet and place on top of the meatloaf. Cook on High for 3 to 4 hours until done. I serve this as is with ketchup on the side because that is the way we like it. Feel free to top with tomato sauce or gravy.
Preheat oven to 350°F Grease and flour three 9-inch round cake pans. Combine cake mix, pumpkin, eggs and butter in a large bowl; beat with electric mixer at medium speed for 2 minutes. Divide batter evenly among prepared pans. Bake 20 to 25 minutes or until toothpick inserted into center comes out clean. Cool cakes for 5 minutes on wire racks. Remove to racks; cool completely. Place on cake layer on serving plate; cover with frosting. Place second layer on top of first; cover with frosting. Top with remaining cake layer; frost top and side of cake. Spread caramel over top of cake, letting some caramel drip down side. Garnish with pecan halves.
Wash chicken with vinegar and cold water in a pot or kitchen sink. Combine chicken with all dry ingredients into a bowl and rub into chicken. Pour cooking oil and 2 teaspoons curry powder into pot and place over high heat until the oil is hot. Reduce flame/heat and add chicken to hot oil. add enough water to cover chicken. Add diced potatoes and remaining ingredients, then cover pot to simmer for about 15 minutes. Allow chicken to cook, stirring occasionally. Allow "gravy" to thicken with pot uncovered on low heat. Serve over white rice or Rice & Peas.
Heat the butter/oil in a saucepan. Saute the onions and garlic until the onion softens. Add the stock and bring to a boil. Add the defrosted spinach, dried tarragon and white wine (if used). Reduce heat to a simmer for about 20 minutes. Just before serving you may have to use a stab-mixer to get the right consistency. Season with Salt and Pepper.
Preheat oven to 350°. To prepare the cake, combine the first 4 ingredients in a small saucepan over med-high heat. Cook 5 minutes or until syrupy, stirring; cool. Spoon the flour into a dry measuring cup. Combine flour, baking soda, and salt in a small bowl, stirring well with a whisk. Combine granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended; add the egg and extracts, beating well. Add the flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mix; beat well after each addition. Spoon the batter into 8 inch round cake pan coated with cooking spray. Arrange apple mixture over cake; top with almonds. Bake at 350° for 25 minutes or until cake begins to pull away from sides of pan. Cool in pan on a wire rack for 10 minutes. Quickly invert cake onto wire rack, then invert onto serving plate. Prepare the glaze and drizzle over cake. Serve warm.
Filling: Melt butter in a pot with red pepper flakes. Add squash, cookies (put them through the food processor to make cookie crumbs) and salt and mix well. Puree mixture and let cool. Add egg yolks, 1/2 cup grated Parmesan and bread crumbs and stir to combine. Ravioli: Lay wrappers on counter over parchment paper. Spoon 1 tbsp (15 mL) squash puree on to centre of wrapper. Brush edges with egg white and top with a second wrapper, sealing edges well, making sure to squeeze out any air bubbles. Repeat with remaining wrappers. Bring a large pot of water to boil. Add ravioli and cook for 2 to 3 minutes or until ravioli floats to the top. Remove ravioli with a slotted spoon and lay separately on a cookie sheet to prevent them from sticking together. To make sauce, melt 1/2 cup butter in a skillet over medium heat. Add sage leaves and cook butter for 2 minutes or until butter is a light brown colour. Add lemon juice and season with salt and pepper to taste. Toss pasta and sauce together, plate and garnish with sage leaves. Sprinkle with cheese just before serving.
Place the minced meat, red wine, mixed herbs and salt and pepper in a bowl. Stir well. Cover and refrigerate overnight or all day. Heat oil in pan. Stir fry onion and garlic until soft. Add red wine mixture, tomato paste, canned tomatoes, sweet chili sauce and chili flakes. Bring to the boil then simmer uncovered for 45 minutes or until most of the liquid has evaporated and the mixture resembles traditional bolognese consistency. (it will be much darker colour than usual). Cook the spaghetti as mentioned on the packet. At the last minute, stir the chopped parsley through the sauce. Add sauce to the drained spaghetti and top with grated Parmesan cheese. Serve with a nice glass of red.
To prepare dressing, combine mayonnaise and next 7 ingredients (through garlic), stirring with a whisk. To prepare salad, combine croutons, 2 tablespoons cheese, shrimp, and lettuce in a large bowl. Add dressing; toss well to coat. Top with pine nuts. Garnish with chives, if desired. Serve immediately.
Using your mixer beat egg whites and salt until nearly stiff. Add 2 tbs of the sugar and beat until stiff peaks have formed. In another bowl beat egg yolks, 3 tbs of the sugar and the vanilla sugar until creamy. Mix in quark and semolina. Then fold in egg whites and raisins carefully. Pour into 4 well greased ramekins of 10 cm (4 inches) in diameter. Stick the apple slices into the dough until nearly covered. Sprinkle with remaining sugar. Bake in the pre-heated oven at 180°C/350°F 30-35 minutes until toothpick inserted in centre comes out clean. Enjoy with topping of your choice. :).
Combine the rolled oats, whole wheat flour,splenda,baking powder,baking soda, and salt in one bowl. Set aside. In another bowl beat the egg whites, and then add the applesauce and the almond breeze. Mix the wet ingredients with the dry ingredients. Mix Well. Spoon the mixture into a loaf pan that has been sprayed with nonstick spray. You may sprinkle the top with ground cinnamon if you like. Bake at 425 F for 20-25 minutes. Enjoy!
Preheat the oven to 350 degrees. Line the bottom of a 9-inch square pan with parchment paper. Melt the butter in a small saucepan over medium heat. Add the brown sugar and whisk until smooth. Pour the brown sugar into the bottom of the prepared pan. In a medium bowl, combine the cranberries and pecans; place them in the pan over the brown sugar mixture. In a large bowl, whisk together the eggs, pumpkin puree, and oil. In another bowl, sift together the flour, granulated sugar, baking powder, cinnamon, and salt. Stir the flour mixture into the pumpkin mixture. Carefully spread the batter over the cranberry pecan topping. Bake the cake until a skewer inserted in the middle comes out clean, 35 to 40 minutes. Let cool for 10 minutes on a wire rack. Place a large plate or platter on top of the cake. Invert the cake and plate together, then remove the pan. Carefully peel off the parchment paper. Let cool completely before serving. Serve with Chantilly Cream, optionally. For Chantilly Cream: Whisk the cream, sugar and vanilla in a large bowl until soft peaks form. The cream should hold its shape but still be satiny in appearance. It should never be grainy.
Combine all ingredients. Put into crock pot and cook on high for 2 hours or until heated through, stirring once or twice. Serve with tortilla chips.
In a small sauce pan, heat the cream and instant coffee granules over medium-low heat. Stir occasionally until granules have dissolved. Remove from heat. Allow to cool thoroughly. Combine the heavy cream mixture with the milk, milk powder, superfine sugar, vanilla extract, and salt. Whisk until the sugar is dissolved. Pour into the ice cream machine and mix per manufacturer's instructions, adding the chocolate chips about halfway through mixing.
Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Pour olive oil into feed tube over the garbanzo bean mixture to make a smooth mixture. Transfer mixture to a serving bowl. Adding additional oil as needed. Sprinkle with paprika and parsley.
Place the potatoes in a large pot and add enough water to cover. Add salt and bring to a boil over medium-high heat. Cook for 10 to 12 minutes, or until fork-tender; drain. Let cool for 10 minutes, then cut into quarters and place in a large bowl. Meanwhile, in a medium bowl, combine the mayonnaise, soy sauce, brown sugar, and ginger; mix well. Add the remaining ingredients to the potatoes, stir in the mayonnaise mixture, and mix well. Cover and chill for at least 2 hours before serving.
Bring a pot of salted water to boil. Cook rice noodles 2-4 minutes (or as directed on the package), till tender. Drain, reserving 1/4 Celsius cooking water. Slice eggplant in half lengthwise, then quarter each piece lengthwise again. Slice horizontally into 1/2" planks (they'll be roughly 1/2" by 1" pieces). You may peel the eggplant first if you don't like the skin. Remove stems and roughly chop basil leaves (so they're bite size--if they are all small, no need to chop). In a large wok, heat oil til it smokes. Toss in garlic and peppers and stir fry till fragrant, about 30 seconds. Add eggplant, basil, & bean sprouts and stir fry till tender, about 3 minutes. While eggplant cooks, whisk soy sauce, mirin, peanut butter, and reserved pasta water together into a thin sauce. Once eggplant is tender, remove wok from flame, toss in noodles and sauce and stir briefly to coat. Serve.
Boil eggs 20 min let cool then peel and cut in half put yolk in a separate bowl put in mustard, vinager and sugar and mix do not use mixer. put in egg halves keep in fridge until ready to serve.
Remove crusts from bread. With a rolling pin or large soup can, completely flatten bread. Spread 1 tablespoon of peanut butter and 1 tablespoon of fruit spread on each slice of bread. Roll each slice into a tight spiral. Cut each spiral into 4 pieces.
To make for 4 people just double above ingredients. Add oil and butter to a fry pan heat until butter melts. Add onion and garlic and cook until onions are soft. Add mushrooms and Worcestershire sauce, stir until mushroom are soft, throw in the thyme, parsley and rosemary and mix well. Add cream, breadcrumbs and pepper to taste combine and remove from heat. Place mixture in a separate bowl and add egg and veal mince, stirring until well combined. Take a meat mallet and pound lamb fillets to flatten slightly. Spread stuffing mixture all over the lamb fillet, take the second fillet and place on top, secure well with toothpicks. Place in an ovenproof dish and bake in pre heated oven 190c for 25-35 Min's (cook time depending on whether you like your meat rarer or more well done.). Remove from oven and rest for 5 Min's then slice in two. Serve on a bed of greens topped with red wine gravy. Since we are in October and this is the time, because of Halloween we can get pumpkins. I served pumpkin mash on the side but you can serve with any veg mash or potato.
In a non-stick pan, head oil and splutter mustard seeds. Add cumin seeds and curry leaves, roast for a few seconds. Add the onions, green chillies and salt, cook till onion is done. Add the ginger, garlic and tomato and cook again till the tomatoes become totally cooked. Add the turmeric, chili, coriander, pepper and garam masala powders and mix well. Roast them till a nice smell comes. Add the tomato paste and mix well. Add the tuna, and mix well. Leave to cook for 3-5 minutes or till tuna is done. Add the cooked rice after that and mix very well, till the whole rice becomes the color of the tuna mixture. Close the lid and leave the rice for a couple of minutes on low flame. Serve hot with raita, pickle and fried chicken.
Wisk together marinade ingredients, pour into a large ziplock bag, add steak; squish around until combined, refrigerate for 1-6 hours. While grill is heating, remove steak from marinade, pat dry and sprinkle seasoning rub on both sides. Grill steak 5 minute on first side and 3-4 on other side. Remove from grill, To serve; cut in thin slices. Cognac Sauce: While steak is marinading, saute shallots in butter for about 4 minute add brown sugar, cook another minute, add broth and cognac, simmer until sauce has reduced to 1/2 cup (about 20 min.), Add cream, stir until heated through. Serve over grilled meat.
Heat 2 tbls. of the ho0ney in a large skillet over low heat until it begins to reduce and caramelize, about 10 minutes. Then add the pears, flat side down. Cook until golden brown around the edges, about 15 minutes. Remove the pan from the heat. Place the pears in a roasting pan flat side up. Scatter 3 sprigs of thyme(or other herbs) on top. Roast in a preheated 350*F. oven until tender, about 25 minutes. Heat the remaining honey and thyme sprigs in a saucepan over low heat. Slowly whisk in the butter and salt. Drizzle theh honey butter mixture over the pears. Serve hot or warm. Enjoy! Serves 6.
Wash and slice mushrooms and place in a nonstick skillet. Add vinegar, garlic, and sugar. Saute until mushrooms are tender, about 15 minutes, adding water as necessary so it has a little broth and doesn't dry out. Add soy sauce and lime juice, heat for a few minutes, and serve immediately.
Combine Bisquick, cheese, salt, eggs, zucchini and onion in a mixing bowl. Blend well. Melt butter in a large skillet. Spoon heaping tablespoons of zucchini mixture into skillet. Fry for 3 to 5 minutes per side, until golden brown. Place browned patties on a paper towel. Add more butter to skillet when necessary for additional batches. Serves 5 to 6. Marina Sauce: See Recipe #30903.
Peel the onions, top and tail them. Cut them in half, then cut each half into very thin slices or just chop them. Put the oil and the onions into a pot, and cook the onions over a low heat until they are transparent. When the onions are transparent and tender, add the wine, still over low heat. Add some salt to bring out the flavor, and a little pepper. Add the sugar, stirring to blend it. Cook this down until the wine is totally cooked away, always over low heat. The consistency should be like a jam, because you will spread this on toasts for the foie gras, and you don't want it to be drippy. This shouldn't be too sweet, because it is for meat, but you can up the dose of sugar a little if you want. You can add some sultanas and a few cloves while you cook the liquid down to vary the recipe.
Preparation: Scrape aqnd scrub mussels clean - Toss any that are not closed. Mince onion and garlic Cooking: In a tall pot saute the onion and garlic in olive oil until they are translucent (don't burn the garlic). Add the wine and bring to a boil. Add the mussels, cover pot and cook until the mussels are fully opened (toss unopened mussels). In a separate pot bring the marinara sauce to a boil, then pour it over the mussels. Turn heat off and serve over linguine or your favorite pasta. Serve with garlic bread, a salad and some more of that great white wine. Heaven!. Servings size depends on the appetites of those you are serving.
Cut bread diagonally into 1-inch slices, cutting almost to bottom of loaf. Mix remaining ingredients; spread between slices of bread. Place bread on a 28x18-inch piece of heavy-duty foil; wrap securely. Place on grill 5-6 inches from medium coals; cover and grill, turning once, about 8-10 minutes; unwrap foil and grill bread uncovered 5 minutes longer.
Soak bread in some water for 2 or 3 minutes, then squeeze out moisture. Combine bread with everything else except olive oil, mixing well. Form in small balls (about 20). Brown slowly in oil, watching closely to prevent scorching. Add to spaghetti sauce. Cook 30 minutes in the sauce.
- Place all ingredients in a large pot. - Bring to a boil, stirring occasionally. - Remove garlic cloves, squash with a fork, and put back into the broth. Add-ins. leftover cooked chicken or beef. peas. baby carrots. rice noodles.
Put ground bee f into a large bowl. Add two eggs than add salt and pepper and Worcestershire sauce. Add minced onions , minced garlic, garlic power onion power, Italian seasoning and parsley flakes with a big spoon. Mix everything with big spoon for one minute. Now take your hands and mix evething until is well blended tighter. Take big spoon and measure one spoonful of beef mixture. Now shape it into oval patty. Shape all mixture into patties using spoon make sure it is a spoonful. Once you shape all patties should gave 6- 8 patties. Put two patties on George Formab grill cook for 5minutes on one size than turn it cook on five minutes on other size. Let it cook for total ten minutes. I have small George Forman grill so I can only put 2 burgers on grill at a time. When burgers are finish add your favorite comidements. Use lettecue or spinach add chips or fries and salad. You have a delious favorable homemade burger.