HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat to 375. Cut peppers lengthwise and seed. Place cut side up on a baking sheet-you can lightly steam them if you want to. Heat oil in skillet over medium high. Add onion and garlic and saute for 5 minutes. Stir a few times. Add meat, stirring often for 5 minutes. Add tomatoes and rice and cook for 5 more minutes. Remove from heat, add herbs and salt and pepper, stir in cheddar. Fill peppers. Combine breadcrumbs, parmesan and toss with melted butter-mix well. Top peppers and bake for 30-40 minutes.
Grate the onion on the large section of a box grater into a bowl to retain the onion juice. Add the Simply Potato hash browns, Mix in the eggs, sprinkle 1 Tablespoon Flour and 1/2 Teaspoon Garlic Powder. Drop 1 Heaping tablespoon Hash browns into medium hot skillet with 8 tablespoons of oil. Spread outward to create a cake about only 1/16" thickness-do not crowd skillet. Crisp the bottom about 3 minutes, flip and cook about 2 minutes. Drain on paper towel; keep warm on wire rack in warm oven as you cook additional batches.
Boil chicken for 20 minutes. Reserve three cups of the broth. Saute onions and garlic in peanut oil. In bowl mix together peanut butter and tomato sauce until well blended. Pour into pot after adding and mixing in 1 cup of the cooking broth. Add onions, garlic, and whole tomatoes and blend. Shred chicken and add to pot; blend. Add cayenne (I usually use 2 teaspoons) and blend. Heat through. Best reheated. Use rest of broth for couscous!
Heat the oil in a large pan or wok and saute the garlic until golden. Turn heat to medium and add the lemon juice, zest, salt& pepper& spinach. Stir the spinach until barely wilted. Serve immediately, lifting the spinach out with tongs. Leave the liquid behind. Check your seasoning.
Place venison roast in large bowl. Pour 1 pint of beer over roast. Place bowl with roast and beer in refrigerator to marinate for one day. Next day, remove roast from marinade and place in crock pot. Add sliced carrots, leeks and sprinkle with Italian Herb seasoning. Pour 3/4 cup beer into crock pot, over roast and carrots. Cover and turn crock pot on low. Let cook on low for at least 8 hours. Remove roast and carrots from crock pot and serve.
Mix sugar, cocoa, salt and water in large saucepan. Bring to a boil and boil for 2 minutes. Reduce temperature and add milk stirring until well mixed. Stir constantly until right temperature is reach. Remove from heat and add vanilla.
Cook the pasta shells in boiling salted water for 15 mins or according to packet instructions. Drain, then tip into an ovenproof dish. Meanwhile, heat half the oil in a large frying pan, add the mushrooms and saute over high heat for 6-8 mins, stirring occasionally until nicely browned. Transfer to a plate. Add the remaining oil to the pan, add the beef, onion and garlic and cook over a high heat for 5 mins until browned. Add the red wine, tomato paste, oregano and plenty of seasoning then bring to the boil, stirring well. Simmer for 4 mins or until reduced. Add the half and half and mushrooms and simmer for a further 5 mins until nicely reduced. Spoon the beef over the pasta shells, then stir well so that it fills the pasta. Scatter over the cheeses and pop under a hot broiler. Cook for 3 mins or until the top is golden brown. Serve straight away.
Add first 4 ingredients to a shaker filled with ice. Shake and strain into a collins glass. Add club soda. Garnish with a lemon wedge.
Preheat oven to 325 degrees. In a food processor, grind vanilla bean and sugar until vanilla is as finely chopped as it can get, about one minute. Sift this mixture twice, making sure all larger pieces have been filtered out. Set aside. In a large bowl, cream the butter with an electric mixer, then gradually add the vanilla sugar, continuing to beat until well creamed and smooth. Add the eggs one at a time, beating well after each addition. Gradually add the flour and salt, beating constantly. Add the vanilla and lemon juice and continue beating until well blended. Grease and flour a 10-inch tube or bundt pan. Pour in the batter and ''spank'' the bottom of the pan to distribute the batter evenly. Bake until a straw inserted into the cake comes out clean, about 1 hour 15 minutes, taking care not to overcook. Turn cake out onto a rack and let cool.
Dice onion and divide the layers of the onion then dice the bell peppers. fry the vegetables seperately. fry sausages seperately. add vegetables to the fried sausage and after 2-4 minutes add in the ketchup and mix and keep on low for a few minutes. and serve on a plate.
Prehear oven to 350 degrees. Peel and cut squash into 1/2 pieces. Toss with olive oil and roast on a baking sheet, uncovered, until squash is soft,mabout 45 minutes ton1 hour. Meanwhile, cook pasta according to package directions, and toast pine nuts. In large pan, saute onions and garlic until translucent. Add kale, broth and goat cheese. Cook until kale begins to wilt, approximately 3 minutes. Toss squash, kale mixture, pine nuts and red pepper flakes together. Serve immediately.
Spray a baking pan with Pam or oil lightly, and preheat the oven to 350°F. Mix the onions, mushrooms, mayonnaise and wasabi together. Place the salmon in the baking dish and spread the mayonnaise mixture evenly over the salmon. Sprinkle the salmon with the Furikake, more or less to your liking. Bake for 30 minutes or until fish flakes easily with a fork.
Place ingredients in food processor or blender and process until smooth and creamy. Store in airtight container until ready to serve (up to one week).
In a microwave glass bowl, melt butter with garlic in microwave oven for 30 second. Whisk in cream and cheese. Microwave for 30 seconds more. Season with nutmeg and pepper. Whisk again and then pour over your favorite hot veggies or hot pasta.
To make a crust, take 2 graham crackers and crunch them together with the butter. Distribute it evenly throughout a foil pan and bake for 5-10 minutes at 325 degrees. While the crust is baking, mix the coffee and chocolate chips in the blender. Take the whipped cream and mix it in with the coffee-chocolate chips mixture. Pour this on top of the crust. If you'd like you can put some more plain whipped cream on top. Add sprinkles to make it look pretty. ~Optional~ Refridgerate or freeze for about an hour to make the cake taste a little more like ice cream and so that it will be not mushy.
Cook pasta according to directions on package. Heat olive oil large frying pan on medium heat. Add seafood mix As the shrimp begins to turn light pink, stir-in garlic, tomato paste, tarragon, pepper, dill weed, parsley, soy sauce, and wine. Bring to a light boil, and simmer until pasta is ready. Strain pasta and add to seafood mix, combining thoroughly. Plate and top with basil and Parmesan. ***A simple basic side-salad makes a good accompaniment -- .
pour a box of powdered sugar in a lrg mixxing bowl, cut shortening into the powdered sugar, add sour cream, vanilla flavoring, salt, beat together til lite and fluffy, add chopped strawberrys and spread on cake.
Combine all ingredients. Store in an airtight container. Shake before using to blend. Flavors usually become more pronounced the longer the seasoning mixture is on the meat or fish.
Mix together mayonnaise, water, horseradish and mustard in mixing bowl. Transfer half of the dressing to a salad bowl. Pour prepared pasta in salad bowl and toss to combine with dressing. Add shrimp to mixing bowl with remaining dressing and toss to cover. Line two dinner plates with lettuce mix. Spoon pasta on lettuce. Place pepper slices over pasta and spoon shrimp and dressing on top. Arrange mango on shrimp and top with tomato and chives. (personally, I just mixed it all together!) ENJOY!
Mix ingredients for red layer in blender until smooth. Divide between 3 glasses. Rinse blender. Mix ingredients for white layer in blender until smooth. Pour over red layer, dividing equally between 3 glasses. Rinse blender. Mix ingredients for blue layer in blender. Top off glasses with mixture, dividing amounts equally. Serve.
Put everything in blender, and blend until smooth and free of lumps. Taste the smoothie if you think you need more sugar add it. It will really depend on the size of the avocado. This is best eaten right away, because if you store the smoothie in the fridge it will turn a slight brown on top and alter the taste.
In Dutch oven or 12 inch skillet, cook ground beef, onions and garlic over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Reduce heat to medium. Stir in salt and pepper. Cook 5 minutes, stirring frequently. Cool 5 minutes. Spoon beef onto 15x10x1 inch baking pan, breaking apart as necessary. Freeze about 1 hour or until firm, stirring once. Divide mixture into resealable quart-sized freezer plastic bags with about 2 cups in each. Seal bags; label. Freeze up to 2 months.
Preheat oven to 425°F Bake pie shell in preheated oven for 8-minutes; remove from oven. Reduce temperature to 350°F In a large mixer bowl, beat eggs. Add remaining ingredients; mix well, Pour into prepared shell. Bake in preheated oven 40 minutes or until knife inserted near center comes out clean. Cool. Serve warm or chilled. Store covered in refrigerator. TIPS: Use a McIntosh, Royal Gala or Golden Delicious apple.
Dissolve jello in hot water and add lemon juice. Chill until slightly thickened. Whip cranberry sauce and add with cottage cheese and sour cream to jello. Pour into buttered 9 inch ring mold. Chill until set. Whip cream and add soften cream cheese. Stir in marshmellows and sherry. Let stand in refrigerator 2 to 3 hours. Unmold salad on a plate. Fill the center of the salad with the Cream Cheese dressing.
Place all ingredients in the Mini Master Prep Bowl, onion at the bottom and sweet relish on top. Secure the top and pulse in quick bursts for about 5 seconds, until your desried consistency has been reached. Serve in sandwiches or pulse extra fine and serve as a spread on crackers or mini toasts.
PEEL potatoes; CUT into quarters and cook until tender in gently boiling salted water; DRAIN; MASH potatoes coarsely in a large bowl; ADD 1 cup finely chopped onion, 3/4 cup thawed frozen peas, 2 diced seeded anaheim chilies, 2 tablespoons minced fresh cilantro and 2 tablespoons minced fresh mint. TOAST 1/2 teaspoon cumin seeds in a skillet over medium heat, until seeds become aromatic and lightly pop; ADD to the other ingredients in large bowl; WHISK together the remaining spices in a cup or smaller bowl: 2 tablespoons fresh lemon juice or 2 tablespoons lime juice, 1 tablespoon olive oil, 2 teaspoons ground coriander, 1 1/2 teaspoons curry powder, 1 teaspoon ground cumin, 1 teaspoon ginger-garlic paste (or 1/2 teaspoon each) and 1 1/4 teaspoons fine sea salt; POUR over ingredients in bowl; STIR mixture gently until mixture is thoroughly combined. MEASURE all of the EASY HOMEMADE PASTRY ingredients into large bowl of a food processor; PROCESS ingredients for one minute or until the dough forms into a ball. PLACE the dough onto clean smooth surface sprinkled with flour; ROLL into a sheet of dough between 1/8 and 1/4 inch thick; SPRINKLE with flour to prevent rolling pin from sticking if needed. CUT dough sheet into circles by pressing a large drinking glass over dough, re-rolling scraps if needed; REPEAT process until all dough is used. PLACE oven rack to center position; PREHEAT oven to 400°F. SPOON about 1 tablespoon VEGETABLE SAMOSA FILLING on one half of each pastry circle, leaving a 1/2-inch border (add just enough filling without overstuffing); FOLD each pastry circle over in half to form a turnover; PRESS round edge of turnovers gently with a fork (if you have leftover filling, you may serve this as a tasty Indian potato salad later!). LIFT turnovers with a metal spatula; arrange on greased cookie sheet; BRUSH with olive oil. BAKE turnovers 15-20 minutes, or until golden brown. SERVE with Major Grey chutney or mint chutney and enjoy!
In a Dutch oven over medium heat, brown duck in batches in oil. Remove and setaside. Discard all but 2/3 cup drippings. Add flour to drippings; cook and stir over medium heat until brown, 12-14 minutes. Add sausage, onion, green pepper, celery, parsley and garlic. Cook for 10 minutes, stirring occasionally. Add next 8 ingredients; mix well. Add duck; bring to a boil. Reduce heat; cover and simmer 60-75 minutes or until duck is tender. Remove duck. Cool. Debone and cut into chunks; return to pan. Simmer 5-10 minutes or until heated through. Remove bay leaves. Serve with rice.
Preheat the oven to 350°F Line 12 cupcake molds or muffin tins with paper liners or spray with nonstick spray. To make the cupcakes, sift together the flour, cocoa, baking soda and salt. Mix in the chocolate chip. In a medium bowl, whisk together the egg, brown sugar, and white sugar. Whisk in the milk, coffee, and melted butter. Whisk in the dry ingredients. Divide the batter evenly among the cupcake molds, filling them about three-quarters full. Bake for 15 minutes, or until a tester inserted in the middle of teh cupcakes comes out clean. Cool for 10 minutes. Using a small spatula or knife, remove the cupcakes from the pan. Continue to cool on a wire rack to room temperature. To make the frosting, melt together chopped chocolate, heavy cream and butter in the microwave oven, until smooth. Let sit until it reaches a spreading consistency, about 1 hour. Spread the frosting on top of the cupcakes.
Preheat oven to 350 degrees. Grease 8" by 8" pan. Mix brownie mix, chocolate chips, cinnamon chips, macademia nuts, eggs, water and vegetable oil. Make sure all chips and nuts are coated with batter. Spread into pan. Bake for 35 minutes for cake like brownies. If you want a more fudgy brownie, only use one egg and bake for 30 minutes. Let cool, cut, and enjoy.
Boil the potatoes in salted water until fork-tender; drain and place in a large bowl. Toss with lemon, salt, pepper and olive oil. Sprinkle the potatoes with dill weed; toss and serve.
heat griddle to about 360f degrees add all dry ingredients to large bowl and mix well. in seperate bowl, mix egg, oil, and milk well. add wet and dry ingredients and mix well. cook on each side for about 4 minutes or until golden brown. makes about 4 to 5 4" pancakes.
Mix flour and salt and pepper in a plastic (Ziploc) bag. Add chicken pieces, and shake until coated. Heat butter and oil together in a large skillet. Add chicken pieces and brown well on both sides. Remove chicken pieces when browned and drain fat from skillet. Return chicken to skillet, skin side up. Pour half-and-half over chicken, cover skillet, and cook over low heat for 35-40 minutes, until chicken is cooked through and tender.
In small pan, cook bacon until lightly browned but not crisp, approx 3 minute Coarsely grate potatoes into large bowl. Add the bacon, cheese, oats, salmon, horseradish, and salt & pepper. Add egg and stir to bind together. Form into 8 small potato cakes and dust with flour. The recipe does not call for them to be pan fried, however my sister did. About 5-10 min each side, then served with sauce.
Blend the avocado, lime juice, onion and tomato by roughly mashing or pulsing in a food processor. Set aside. Spray the corn tortillas with oil and bake until crispy. Set aside. Meanwhile, simmer tomatoes, beans, vegetables and spices together for about 30-40 minutes, until reduced and thick. Arrange corn chips on plates, spoon over the vegie-bean mix, and top with a dollop of the guacamole. I often garnish this with chopped cilantro, or shredded scallions.
In large pot, brown 2 onions in about a Tbspn of oil. At this point you can add the ground beef as is and brown, or you can make the ground beef into meat balls. Add the rest of the ingredients and simmer for 1 hour or place in oven-proof casserole and bake for 1 hour.
Using a vegetable peeler slice carrot into thin strips, lengthways. Cut strips to fit beef slices. Lay beef slices flat sift about 1 tablespoon of cornflour over the top. Lay 2 pieces each of carrot and onion and top with an asparagus spear, roll up beef and secure with kitchen string or toothpicks. Dust rolls with remaining cornflour. Heat the oil in a pan, add rolls, cook until browned all over. Remove rolls from pan, wipe oil from pan with absorbent paper. Return rolls to pan, add combined mirin, sake, soy sauce and sugar, bring to the boil. Reduce heat to a simmer and simmer rolls, stirring occasionally, until cooked through. If you prefer a thicker sauce remove rolls from pan and bring mixture to the boil to thicken or add just a small amount of cornflour mixed with water to thicken the sauce. Return rolls to pan to coat with sauce. Remove rolls from pan, cool 2 minutes. Remove and discard toothpicks, cut rolls in half, arrange on a serving plate and pour remaining sauce over.
SPREAD tortillas with cheese. TOP evenly with meat and cucumbers. ROLL up tortillas tightly. Cut each crosswise into six pinwheels.
Mix carnation with peppermint extract and salt in medium-sized bowl. Add the confectioners' sugar (you may call it "powdered" sugar). Blend them together with a wooden spoon until smooth. When icing is smooth, add softened butter and stir well. When cake layers have cooled about 2hours, put bottom layer on plate. Put about 1/2 cup icing on layer. Spread with a spatula. Put second cake layer on top. Spread icing around sides of cake. Frost the top of the cake last. Sprinkle crushed peppermint candy on top of cake.
Prepare the egg noodles by following the instructions on the packet. Heat oil in a non-stick wok. Add onion, garlic and red chillies. Saute for 3 minutes or until golden. Add carrot and stir-fry on high flame for 3-4 minutes. Add zucchini and capsicums. Stir-fry for another 3-4 minutes or until the veggies are crisp-tender. Add coconut milk and noodles. Simmer for 2 minutes. Stir in the corriander leaves. Squeeze some lime juice over it. Serve. Bon Appetit!
Melt butter in a pan add mushrooms, cook until soft, add onion, cooking stirring until onion softens, add herbs, cream and salt and pepper, cook until liquid has evapourated., set to one side. Lightly flour a surface and roll out puff pastry, cut in half so you have 2 separate sheets, enough to cover both fillets completely, depending on the size of your fillets, you will either use all or have a little left over. I usually make some jam tarts if this is the case. Take a lamb fillet and spread half the pate over the top and sides of the meat, press half the mushroom onto the pate. Take a pancake and place it on top of the mushroom mixture, carefully turn it over laying it, pancake, mushroom side down onto the pastry, fold up the other part of the pancake to cover underside of lamb, fold remaining pastry over the pancake to form a little parcel, brush joining ends of pastry with milk or eggs to seal. Decorate top of pastry if desired. Place lamb parcels on a lightly oiled baking tray and bake in pre-heated oven of 200 degrees Celsius for 30-40 Min's or until pastry is browned and risen. Sauce: Bring Madeira and stock to the boil, mix a little water with the cornflour add to sauce and stir until it thickens slightly, add morels and stir to combine. To Serve: I served mine over parsnip mash and vegetables and drizzled with the sauce.
In a large bowl, combine flour, grits, baking powder, sugar, and salt. Mix well. Add 2 cups of yogurt, pork, and apples. Mix well. In deep fryer or 4-quart heavy saucepan, heat about one inch of oil to 350°F. Drop some of the batter by large serving spoons (about 1/4 cup) gently into the oil. Make only several fritters at a time. Do not overcrowd pan or fritters won't be crisp. Cook for about 3 to 4 minutes on each side or until golden brown. To avoid splattering hot oil, use a spatula and a slotted spoon to flip the fritters. Drain on paper towels and keep warm. Serve fritters with honey and a dollop of the remaining yogurt.
Using an electric mixer, beat cream cheese until light and fluffy, then add ricotta, cottage cheese and sugar and beat until well combined. Working with 4 sheets of filo at a time, place a sheet of filo on a work surface, brush lightly with melted butter, then top with another pastry sheet. Continue brushing and layering until there are 4 layers. Cut layered filo into four 12x18cm rectangles, then place one rectangle, with the shortest side facing you, on a work surface and spoon 1 tbsp cheese mixture along the shortest side, leaving a 1cm border. Roll pastry into a cylinder, folding in the sides as you roll. Brush with melted butter and place on a baking paper-lined oven tray. Repeat with remaining filo, filling and butter to form 24 rolls. Bake filo rolls at 190C for 12 minutes or until crisp and golden. Dust with ground cinnamon, then serve immediately. Flogeres are best made on the day of serving.
Place meat in a large zip lock bag set in a shallow dish. For marinade, combine the apple juice, vinegar, shallots, mustard, oil, brown sugar, soy sauce and pepper. Pour over the meat and seal the bag. Place in refrigerator. (Or freeze if doing OAMC.). Drain meat, reserving marinade. Grill for 15-20 minutes or until meat thermometer reads 160. Meanwhile, for the sauce, pour reserved marinade in a medium saucepan. Bring to boiling; reduce heat. Simmer, covered, about 8 minutes, or until reduce to 2/3 cup. Slice meat and serve with the sauce.
Heat wok with oil. Stir fry garlic for 1 minute. Add ground pork and brown. Add diced opo, fish sauce, soy sauce, sugar, and ginger. Stir-fry until cooked for about 10 minutes or until slightly soft, don't overcook. Add green onion at the end with pepper to taste. Serve immediately with steamed rice.
Place five donuts on a large plate in a circle and pipe cream into each hole. Add another row by topping with four more donuts and pipe cream into each of them as well. Add three more layers, including one donut for the top. Pipe cream into holes and fill in gaps all around the cake, decorate with strawberries and add the birthday candles.
Place rum and pina colada mix in blender with ice. Blend until smooth. Pour into a tall glass and top with the strawberry daquiri mix. The daquiri mix sits on top for a pretty presentation. Serve with straws.
Combine garlic, lemon juice, 1/2 cup olive oil, salt and pepper. Set aside. Peel eggplant, then cut into 1/2 inch rounds. Grill with oil; don't let get mushy. Cut into 1/2 inch strips and add to beans. Pour vinaigrette over all. Add mint leaves and serve at room temperature.
Preheat oven to 350°F. Lightly brush the pita rounds with 1 teaspoon of the olive oil and sprinkle with Italian seasoning blend. Preheat remaining oil in a non-stick skillet over medium-high heat; add onion and cook until onion begins to brown lightly. Add the green bell pepper and cook until crisp tender. Add the roasted red pepper and leftover roast beef, cook stirring frequently until warm. Divide the meat and vegetable mixture evenly between the pita rounds, top with shredded cheeses. Bake in oven for 8 to 10 minutes or until cheese melted and pita rounds are hot. Sprinkle with crushed red pepper and serve immediately.
Heat water to steaming and add mushrooms. Cover and let stand for at least 20 minutes until soft. Strain, reserve broth and chop mushrooms. Melt butter, add onion, reduce to low and cook, stirring often until caramelized (15 minutes). Add celery and carrots, cook 5 minutes. Add mushrooms, cook 2 minutes. Add Sherry and cook until almost evaporated. Stir in mushroom broth (reserved liquid from soaking), stock & barley. Simmer 30 minutes until almost tender. Stir in thyme, salt & pepper. Simmer 5 to 10 minutes until tender. For Vegetarian use the Vegetable stock.
Combine butter and spices, add shrimp, stirring to coat the shrimp. Let shrimp marinate for 1 to 2 hours. Slice bacon in half and cook over medium high heat to render out some fat, keeping bacon flexible. Drain the bacon and pat grease out with a paper towel. Wrap each piece of shrimp with a piece of bacon. Slide on to skewers. If you use wooden skewers, the skewers need to be soaked in water for about 15 minute in water or use metal ones. Grill on a hot grill until shrimp are opaque. Use remainder of marinade when turning the shrimp.