HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook beans in boiling water with 1 1/2 tsp salt, about 4 minutes, until just tender; drain and immerse in an ice bath; drain, pat dry and place in bowl with cheese and basil leaves. Whisk mustard, vinegar, oil, remaining 1/8 tsp salt, and pepper until oil is emulsified; pour over beans and toss to coat.
Cut chicken into 1"x1" pieces. Place in a shallow pan. Sprinkle green onions on top. Mix all marinade ingredients together and pour over chicken. Marinate for 2 hours at room temperature, or overnight in the refrigerator. Wrap each piece of chicken in a square of foil. Place in a single layer on a cookie sheet. Bake at 450° for 12 minutes.
Saute onions in butter until limp and transparent, but not quite brown. Set aside. After dough has risen, roll out into rectangle, approx 18x22. Add Parmesan cheese and parsley to onion mixture and stir to combine well. Spread mixture over rolled out dough, to within 1 inch of edges. Roll up, jelly roll style, moistening edge to seal. Place seam side down, and bake at 350°F for approx 45 minutes.
Preheat oven to 350°F. Butter a pie pan. Arrange potato slices on bottom of pan. Brush potatoes with melted butter. Bake for 10 minutes (or longer for a crispier crust). For the filling: Layer sun-dried tomatoes, green onion, garlic, ham and cheese on top of potato crust. Whisk together eggs, cream, Italian seasoning, salt and pepper. Pour egg mixture over ingredients in pie pan. Bake for 40 to 50 minutes, or until a toothpick inserted in center comes out clean. Let stand for a few minutes, then slice and serve.
Bring broth to a boil. Add tortellini. Cook 6 minutes or until tender. Stir in beans and tomatoes. Reduce heat and simmer 5 minutes or until thoroughly heated. Remove from heat. Stir in basil, vinegar, and salt. Immediately before serving, sprinkle with cheese and pepper.
Mix together buttermilk with mustard, honey and seasonings. Place chicken breasts in a freezer bag. Pour marinade over chicken breasts. Freeze. On serving day thaw chicken, discarding marinade. Grill over medium heat until chicken is tender and juices run clear.
Cook first 4 ingredients in a dutch oven over medium high heat till meat is browned, stirring until meat crumbles. Drain well and wipe drippings from pan with a paper towel (if your beef is lean enough, you won't really need to do this). Return beef to dutch oven; add macaroni and next 10 ingredients. stir well. Bring to a boil; cover and reduce heat. Simmer 20 minutes, stirring occasionally. Spoon into individual serving bowls. Sprinkle 2 T cheese over each serving.
Place all ingredients in food processor and process 1 to 2 minutes until dough-like consistency. Form into patties about 1/2-inch thick. Place patties in greased baking sheet. (If mixture is too soft, spoon on to sheet with large spoon or by heaping tablespoons, then form into patties.) Bake in preheated 350F oven 1 hour or until tops turn golden brown.**Alternatively, may be pan fried or barbecued**.
Mix all-bran, milk, molasses and sugar. Add sifted ingredients. Mix well and bake in loaf pan at 375F for 1 hour.
Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in lemon peel and juice. Mix cold water and ice to make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice. Stir in whipped topping with wire whisk until smooth. Refrigerate 20 to 30 minutes or until mixture is very thick and will mound. Spoon into crust. Refrigerate 6 hours or overnight until firm.
Turn Rice Cooker onto cook. Add oil, bacon, onion and garlic to Rice Cooker. Stir frequently until onion is soft. Add rice to Rice Cooker and coat in oil. Add frozen vegetable and beef stock and mix well. Place lid on Rice Cooker and let it do its thing. When finished mix in Soy Sauce and stir. Serve.
Grate the potatoes, rinse in cold water and press dry. Soak bread in milk and beat in eggs and then stir in potatoes. Pour into a greased baking dish. Bake at 350 for 45min.
Mix the ingredients together well; bring to a boil on low heat; boil about 2 minutes stirring constantly. Cool the sauce and store in a jar in the refrigerator; use within a few days.
Put the milk and saffron in a saucepan and heat, stirring a few times, until bubbles appear at the edge. Set aside to infuse for 20 minutes. In a heatproof bowl, whisk the egg yolks and sugar until light and creamy. Beat the milk into the egg mix, then place the bowl over a pan of barely simmering water (the bowl shouldn't touch the water) and stir until the custard coats the back of a spoon. Remove from the heat, stir in the honey and cream, cover the surface with clingfilm or greaseproof paper to prevent a skin forming, and leave to cool. Strain through a fine sieve and churn in an ice-cream maker according to the instructions. Scrape into a plastic container and cover the surface with greaseproof paper. Freeze for at least a couple of hours. Remove from the freezer about 15 minutes before serving.
Scrub the potatoes, quarter lengthwise, and thickly slice each quarter. Boil in salted water for 5 minutes, drain, and set aside. Trim the green beans, cut into 1-inch lengths, boil in salted water for 5 minutes, drain, and set aside. Thickly slice zucchini, boil in salted water for 3-4 minutes, drain, and set aside. Wash and coarsely chop spinach and set aside. Heat ghee or oil in a large pot. Peel, halve, and thickly slice the onions. Mince the garlic or squeeze through a garlic press. Saute onions and garlic in ghee until just turning light golden color. Add all the dry spices (from the turmeric through the salt) to the onions. Saute over medium heat for 3-4 minutes to release the flavors of the spices, then add the vegetables, ginger, chilis, lemon juice, and water. Stir together until thoroughly mixed, and simmer, stirring often, until most of the liquid has evaporated and the vegetables are tender. Serve hot over basmati rice.
Preheat oven to 425°. Place pie crust into pie plate, according to the directions on the package. Depending on your oven, you might find it necessary to pre-bake the crust before filling. You can find directions for "blind baking" at http://www.ochef.com/955.htm If you do that, you will probably need to adjust the baking time for the quiche and eliminate the first baking at 425°. In a saute pan, melt butter and saute the onion and garlic until soft. Stir in broccoli and shrimp, then pour into pie crust. Top with shredded cheese. Mix together the eggs, cream cheese, half-and-half and cayenne (if desired) and pour over cheese. I used a hand mixer for this and had to take out a couple of tablespoons of the egg mixture so it wouldn't run over the pie shell. Bake at 425° for 10 minutes. Reduce temp to 350° and bake for 30 minutes more.
Pour the milk into a wide, flat dish. Spread the flour in the same kind of dish or waxed paper. Pour the chips into a ziptop bag and seal. Crush them into small pieces (a rolling pin works well for this. Coat the fish with milk, then flour, then potato chips. Arranged in a greased baking dish. Drizzle any leftover milk over the fish to help to coating cook onto the fish. Bake at 400 degrees for 12 to 13 minutes until golden.
Simmer cabbage in water for 5 minutes. Drain, saving liquid. Brown onion in lard, add flour and stir until brown. Pour in the liquid from the cabbage and stir until smooth. Add cabbage, caraway seeds, salt, sugar and vinegar. Simmer for 20 minutes.
Place a thin coat of olive oil in a pan over high heat. Add shallots, garlic, and curry powder and cook~~Without Browning~~. Add white wine. Bring to a boil; add mussels and cover. Cook until the mussels have opened. Then add creme fraiche and stir to incorporate.
Combine the tortilla chips and butter. Press on the bottom and 1 inch up the sides of a 9-inch springform pan, or deep dish pie pan. Set aside. Beat the cream cheese with an electric mixer at high speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the chili powder, cumin, Worcestershire sauce, salt and minced green onions. Pour half of the cream cheese mixture into the prepared pan. Sprinkle with the chicken, chiles and Monterey Jack cheese. Carefully pour the remaining cream cheese mixture on top. Bake at 350 F for 10 minutes; reduce the heat to 300F, and bake for an additional hour or until set. Cool completely on a wire rack. Combine the sour cream and seasoned salt. Spread evenly over the top of the cheesecake. Cover and chill for at least 8 hours. Just before serving, top with granishes and serve with picante sauce.
Cut slits into the roast and insert slices of garlic, placing the pieces evenly around the whole roast, Rub with 1 Tbsp mustard and sprinkle with thyme. Place onto a roasting rack and top roast with the slices of bacon. Roast at 325 degrees for 1 1/2 to 2 hours. Remove roast from pan. Pour drippings into a small skillet. Whisk in remaining tsp of mustard and heat to boiling. Continue to boil util the juices are shiny and have thickened. Spoon sauce over roast and serve.
Cool the rice noodles in a saucepan of boiling water for 2-3 minutes or until soft. Drain, rinse under cold water and drain again. Toss the noodles with the basil and the mint. Combine the lime juice, fish sauce and sugar, add to the noodles and toss well.
Combine all ingredients except phyllo shells. Spoon into shells. Bake 5 minutes at 350 degrees. Note: You can change the type of meat and cheese: crab and swiss cheese, cooked sausage and cheddar cheese.
Preheat oven to 375 degrees F. Lightly oil 4 mini-loaf pans or 1 muffin tin. In a large bowl combine the flours, tapioca flour, sugar, xanthan gum, baking soda, baking powder, and sea salt. Mix well. Place the bananas into a 4-cup glass measuring cup and mash with a fork; it should equal approximately 2 cups. Mash more if needed to get at least 2 cups. Add the milk to the mashed bananas and whisk it together with the oil and vanilla. Pour the wet ingredients into the dry and gently mix together being careful not to over mix. Gently fold in the chocolate chips. Spoon batter into oiled pans, gently rounding the tops with the back of a spoon into a loaf shape. Bake at 375 degrees F for about 30 to 35 minutes (20 to 25 mins for muffins). Loosen sides with a knife and gently take out of pans and place onto a wire rack to cool.
Fry the onion in a large pan until translucent. Add in the green chili, sliced tomatoes and green mango if using. Fry couple of minutes more. Pour in the coconut milk and the water, and bring to boil. Add tumeric, paprika, ground coriander and salt, and let simmer for 10 minutes. If you're using fresh curry leaves rub them between your hands to release the flavour, dried ones can go straight in the pan. Add also the lemon juice and the fresh coriander, simmer for another 10 minutes. If you are using the eggs hard-boiled, add them to the sauce and heat through for 5 minutes. If you want eggs poached, break them gently into the mixture and cook for 3 minutes. Serve with rice and bread.
1. Put the oil in a deep skillet with a lid over meium-high heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic, ginger, cumin, turmeric, and cinnamon sticks; cook stirring often, until fragrant, about 2 minutes. 2. Add the dried fruit, tomato, stock, chickpeas, carrots and zucchini, a large pinch of salt, and a good amount of pepper; bring to a boil. Reduce the heat to a gentle simmer, coer, and cook until the vegetables are just tender. (The dish can be made ahead to this point, cooled, covered, and refrigerated for up to 2 days. Bring it to a simmer before preoceeding.). 3. Add the couscous and cook until al dente, about 10 minutes. It should be a stewy consistency. Taste and adjust the seasoning. Serve hot or store, covered, in the refrigerator for up to 2 days and then reheat.
Preheat oven to 400°F In a large skillet cook bacon over medium heat until crisp. Drain on paper towel. Chop. In medium bowl, combine the bacon, lettuce, crumbs, cheese and olive oil, mix well. Halve the plumb tomatoes lengthwise. Scoop out the inside leaving pulp and shell. Sprinkle the inside of each with black pepper. Brush with some mayo and mound the bacon mixture in the tomatoes. Transfer to a baking pan. Roast the tomatoes, uncovered for 10 to 12 minutes. Serves 2.
Make or buy one pizza dough that will make one 12" diameter pizza. Preheat oven to 500 degrees and place your pizza stone on the middle oven rack. Semi pack one cup of spinach leaves with stems removed. Put into a food processor. Add parmesan cheese, garlic, Hidden Valley Ranch mix, salt, pepper, almonds, and Extra virgin olive oil. Process, pushing sides down until a smooth puree results. Set aside. Heat 10" skillet between medium-low and medium heat. When heated, add 1 T. butter and 1 T. extra virgin olive oil. Add shallot slices for 30 to 45 seconds. Remove shallots to paper towel lined bowl. While pan is reheating, dry shrimp and then rub jerk seasoning on shrimp. Sautee shrimp for 1 and 1/2 minute per side. Remove to bowl and add 1 t. sriracha. Set aside. Take pizza dough and place on pizza peel. Take 1/3 Cup Hidden Valley pesto and evenly spread on dough. Top pesto with mozzarella. Add shallots and shrimp to top of pizza. Sprinkle smoked paprika on top. Place pizza on baking stone and bake for 6 to 7 minutes. Remove from oven and sprinkle on remaining parmesan cheese. Slice and enjoy.
Fry up ground beef and onion together in a large skillet. Preheat oven to 350 degrees. Place all of the corn tortillas in enchilada sauce. Line 2 tortillas on the bottom of a 13x9 inch pan. Cut 1 other tortilla in half and fill in the edges so that the whole bottom is covered. Layer the hamburg and onion mixture next, then green chiles, and 1/3 of the cheese. Then repeat again with the tortillas, hamburg, green chiles and 1/3 of the cheese. With the remaining sauce in a bowl add the can of cream of mushroom soup and mix well. Pour over the top and sprinkle with the remaining cheese. Bake for 45-50 minutes or until bubbly.
Bring a large pot of heavily salted water to boil and add the shrimp. Bring to a boil again and cook for 3 minutes. Drain the shrimp and rinse to stop the cooking. Peel as soon as the shrimp are cool enough to handle. Mince the onion, garlic, and jalapenos, chop the cilantro and add to the olive oil in a large bowl. Squeeze the limes and add to the bowl along with the shrimp and sugar, salt and pepper. Cover and refrigerate for a few hours. Serve with toothpicks and plenty of napkins.
Cook potato in skin until soft (like for potato salad). When ready peal the skin and mash potato on flat surface. Be careful it is very hot. Add butter (crush it a bit to speed melting), flour, semolina, nutmeg and salt. Make it into a dough, and when cools it a bit add two eggs. You will think now that you make a big mistake because it will turn very wet, but you have to be firm and continue to make dough. It is OK to add more flour. The right amount of flour will be clear to you after you make this several times, this is amount I usually put. It also depends on quality of potato; some are softer than others. When the dough is firm, but soft enough, make the dumplings. Cut a piece of dough and roll around cleaned and washed plum. The dough shouldn't be more than 1 cm thick. If you make it without plum stone, break the plum into half, remove the stone and put a sugar cube instead. After that, do as previously mention. At this point you can freeze the whole amount of dumplings, but do it on flat surface making sure they don't touch. After they freeze, you can put them in a bag. If you want to cook them right away, use large pot, fill with water up to 2/3 and add some oil. When water boils, put the dumplings into the water and cook until they start to float on the surface. You may use a toothpick to check if they are soft. In the meantime melt butter in a frying pan and fry some breadcrumbs. When removing dumplings from the pot put them into hot butter with breadcrumbs and fry them just a bit to reduce surplus of water. You may serve them as a desert, but also as a lunch, of course amount of dumplings will differ in both cases. When you open the dumplings, you may put some sugar over it and also some grounded cinnamon. Some people add sour cream over dumplings, but I don't like it that way.
Blanch (put in boiling water) cilantro 20 seconds. Rinse under cold water. Drain and pat dry . In the jar of a blender combine cilantro and oil. Blend at medium speed 3 minutes. Store in a glass jar and refrigerate overnight. When herb has settled, pour oil through a paper coffee filter into a glass bottle. Store tightly covered in refrigerator. Oil will keep up to two weeks, after which it will lose some of its color and flavor. Note: Recipe works equally well with basil, parsley or mint; the best combination of these herbs is mint and basil. Enjoy!
Wash and pat the meat dry. Season generously with salt and pepper. Over medium temperature heat 2 tablespoons of vegetable oil and add the onion. Stir until just wilted. Add the garlic and the saffron and stir to combine flavors. Then add the meat, the rest of the vegetable oil, and keep stirring until the pieces are browned on all sides. Add water, reduce heat to low, and cook, skimming the surface as needed. Cook for 1.5 hours, or until the lamb is fork tender. Remove the lamb and set aside in a bowl. Reserve the stock.
In large heavy pan, lightly brown beef and onion in oil. Add tomatoes (put through blender or cut with edge of spoon), tomato paste, water, parsley, salt, sugar, garlic powder, pepper, and oregano. Simmer uncovered, stirring occasionally, 30 minutes. Meanwhile cook lasagna as directed on package. Drain lasagna. In 13x9x2-inch baking pan, spread about 1 cup sauce. Alternate layers of lasagna, sauce, ricotta, mozzarella, and parmesan cheese, ending with sauce, mozzarella, and parmesan cheese. Bake at 350°F for 40-50 minutes until lightly brown and bubbly. Allow to stand 15 minutes; cut in squares to serve.
Heat hot dogs in the microwave for 30 seconds. Chop into bite-sized pieces. In a 9x9 glass baking dish, spread the package of cream cheese. Pour the can of chili over the cream cheese. Place hot dog pieces on top of chili. Place chopped onions on top of hot dog pieces. Sprinkle cheese over top of everything. Heat in microwave on high for 5 minutes, or until cheese is melted and dip is heated through. Serve with Fritos, tortilla chips, or any other of your favorite dippers!
Thoroughly coat the chicken legs with the olive oil. Season with salt and pepper. Be generous here as a lot of it will cook off on the grill. Grill legs over a medium fire, turning to get all sides well marked and browned. Grill until chicken is about 3/4 of the way cooked, but do not over cook as it will finish with the rice. Remove chicken to a plate. Drain the juice from both cans of tomatoes into a 2 cup measuring cup. Add enough chicken broth to the juice to make 1 1/2 cups total. Save the rest of the broth for another use. In a large saute pan,place the juice mix, tomatoes, rice mix, peas, corn and butter. Bring to a boil, stirring to incorporate. Add chicken legs and any juice on the plate. Cover, reduce heat to a simmer, and cook for 25 minutes.
Spread dressing on each slice of bread. Top 4 slices with half of the cheese, follow with turkey, and rest of cheese. Do this evenly. Add remaining bread to top with dressing side face down. Spread margarine on outsides of sandwiches. Cook sandwiches in skillet over medium heat, covered, 3-4 minutes. Uncover, press sandwiches down with spatula, turn over, press down again. Cover and cook 3-4 minutes longer or until cheese melts. All done! Dig in!
Boil all ingredients to 290 degrees. Butter 9x13 pan and spread with english walnuts. Pour hot mixture over nuts and crumble hershey bars over. cool and it will crackle.
Preheat oven to 300°F Using small cookie cutter, cut out four rounds from each slice of bread. Place on cookie sheet and bake in oven for 10-15 minutes or until bread is crisp and dry, turning bread rounds over once halfway through baking time. Cool on wire rack. Heat butter and olive oil in heavy skillet and cook garlic and shrimp just until shrimp curl and turn pink. Remove from heat and set aside for 10-15 minutes to cool slightly. In large bowl, combine cheese, lemon zest, dill, mayonnaise, and pepper. Finely chop shrimp and add to cheese mixture. Top bread rounds with shrimp mixture, mounding and smoothing the shrimp. Freeze in single layer on baking sheet, then store in freezer container in single layer. When ready to eat, bake puffs, frozen, in preheated 400F oven for 10-13 minutes until golden brown and bubbly. Serve immediately. You can also bake the puffs without freezing them, in a 400F oven for 8-9 minutes.
Slice eggplant very thinly. Brown ground turkey with onion and garlic. When brown, add tomato sauce and red wine. Let simmer for 15 minutes. Layer eggplant then meat mixture in 13 x 9 pan, ending with meat mixture. Add milk to clean saucepan and slowly stir in flour a little at a time until sauce thickens. Add feta and parmesan cheese. Pour white sauce over the casserole. Bake at 350 degrees until top starts to turn golden brown.
Cream butter and sugar together until light and fluffy. Blend in flour, followed by pineapple. Whisk egg yolks and milk together. Lightly mix in the pineapple mixture. Beat egg whites until soft peaks form. Fold lightly into pineapple mixture. Pour into a greased oven-proof casserole dish. Bake in a moderately hot oven (190c) for 35 to 40 minutes, or until golden brown. The top should be a cakey crust with a custard consistency underneath. Serve with cream, ice cream and a dusting of icing sugar.
Combine eggs, 1/2 cup sugar, and vanilla in a large bowl; stir well. Drain pineapple, reserving the juice. Add juice to egg mixture; add bread crumbs and toss gently. Melt butter in a 9 or 10-inch cast iron skillet over medium low heat. Remove 3 tablespoons of the melted butter and add it to bread mixture. Sprinkle brown sugar over butter remaining in skillet, sprinkle cherries and pecans over brown sugar mixture and arrange pineapple tidbits over cherries. Pour bread mixture over fruit in skillet. Bake at 350°F for 35 to 40 minutes, or until bread pudding is set and lightly brown. Place a platter or large cake plate over skillet and invert skillet so pudding falls out, upside over plate. Spoon any thing left inside skillet over top.
Preheat oven to 325 degrees. In a large skillet, cook bacon and ham for 5 minutes, until done, stirring occasionally. Add chopped mushrooms and continue to cook for another 8 minutes, until mushrooms start to release some liquid. Add chopped garlic and spinach. Stir and cook until the spinach is wilted, about 2 or 3 minutes. Set the skillet off the heat to cool a few minutes while the egg mixture is being prepared. In a large mixing bowl, beat eggs until well blended. Mix in the cheeses, one at a time. Add nutmeg, salt and pepper. Mix all together well. Slowly add the cooled mushroom-spinach mixture to the eggs and cheese. Combine all of this well and pour into the 9 inch deep dish pie shell. Place pie on a cookie sheet that is lined with foil and bake for 30 minutes at 325 degrees. Remove from oven and cool 15-20 minutes before slicing.
1. Assemble enchiladas: tortilla, 1 1/2 oz of cheese, 1/4 cup of ground beef, some green chilis, and 2 T. of enchilada sauce. Roll and put in a 9x 13 pan. 2. When all enchiladas are rolled up, mix 1/2 cup of sour cream with remaining enchilada sauce and pour over top of enchiladas. 3. Sprinkle with remaining cheese. (we are a cheese loving family, so I used alot). 4. Bake at 350degrees for 45min-1 hour.
Cook mixed vegetables according to package directions; drain and chill. Meanwhile, combine mayonnaise or salad dressing, milk, horseradish, dry mustard, and pepper. Stir until smooth. Cover and chill. Just before serving, combine mixed vegetables and mayonnaise mixture.