HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel the eggplants in stripes, salt the exterior of the eggplant generously, and set aside for 45 minutes. Don't chop the tops off. Pour 3 Tbsp of olive oil in a deep saute pan. Add onions, garlic, and red peppers. Saute them until onion is transparent. Stir frequently to prevent browning of onions and garlic. This is one of the key steps to Imam Bayildi. After onions are cooked, add finely diced tomatoes, chopped parsley, salt, pepper and sugar into the saute pan. Cook for another 5 minutes. Turn the heat off and let it cool. Pat the eggplants dry. Heat 2 Tbsp of olive oil in a pan, fry the eggplants on each side until they are golden brown (1-2 min). Add more olive oil if needed to fry the rest. Set the eggplants in a baking dish to cool. Slit an opening in the middle of the eggplant half way through. Don't cut all the way through the eggplant. Make the opening a little bigger with your fingers. You want it to look like a canoe. Equally divide the filling among the eggplants. Stuff them well. Pile any remaining stuffing on top. Pour the grated tomato into the baking pan, cover the pan with aluminum foil. Make several slits on the foil to let the steam escape. Bake in a 350-degree oven for 45 minutes or until the eggplants are cooked thoroughly. Remove foil, bake 10 more minutes. Serve warm with something you can spoon the juices over. It's good with rice. It would also be good with potatoes or some fresh pita bread.
Cook the potatoes a little over half way before chopping. (I microwave them on high for about 5 minutes.). In a large soup pot, heat oil over medium heat. Add onions, carrots and celery. Saute until onion is tender. Stir in potatoes, garlic, oregano, basil, and pepper. Cook for 1-2 more minutes. Stir in water, broth, tomatoes, tomato juice, and bay leaves. (The liquid added should total 8 cups.) Bring to a boil. Add lentils and return to a boil. Reduce heat and simmer uncovered for at least 1 hour. Cook frozen spinach separately, by the package directions, or skip this step if using fresh spinach. Add the spinach and vinegar to the soup in the last 5 minutes of simmering.
Prep work: Preheat your oven to 350°F Grease a 2 quart baking dish. Toss together the colby and mozzarella. Reserve 1/2 cup of the cheese mixture for the topping. Bring a large pot of water to boil. Boil the macaroni until al dente, according to package directions (usually 8-10 minutes). Drain and set aside. In a small saucepan, heat up the milk - do not let it boil. Whisk in the dry mustard, Worcestershire, salt, and hot sauce. Remove from the heat. Stir in the butter and cheeses (except for the reserved) to the drained macaroni. Put the macaroni into the greased baking dish. Pour the hot milk mixture over the macaroni. Top with the reserved 1/2 cup of cheese. Sprinkle with paprika if desired. Bake for 30 minutes, and then place under the broiler 1-2 minutes to lightly brown the top.
Melt butter in a skillet. Add onion, celery and bread crumbs. Cook until golden brown. Stir in chicken, salt and pepper to taste. Add a little broth and the can of mushroom soup. Serve over buns. Or make a chicken sandwich with 2 slices of bread, top with mashed potatoes and then the chicken mixture.
Heat oven to 400. In a large bowl, combine the chicken, corn chowder, peas, corn, thyme, salt and pepper. Transfer to an 8 in square baking dish. Lay the pastry on top of the dish and trim to fit. Cut a few vents in the top. Baking until the chicken mixture is bubbling and the pastry is golden brown, 25-30 minutes.
In food processor, puree all ingredients except water until smooth. Add water,a little at a time, and process until until you reach the desired consistency and the mixture is blended. Refrigerate, covered. Enjoy!
Crush wasabi peas in bag. Add sesame seeds, sea salt, and black pepper. mix together. Cut Ahi tuna into 1" thick strips. mix both oils in small bowl. Coat Tuna with oil, then drop into bag of wasabi pea crumble mixture, move around in bag until tuna is covered with mixture. Sear Tuna in Cast Iron frying pan until cooked to taste. I prefer rare. Place cooked filets on sliced cabbage bed and serve with small bowl of soy sauce and wasabi mixed to taste for dipping.
The main idea is to use at least 6 kinds of fruit. The quantity you use does not matter. The usual base fruit is papaya. Don't add anything except fruits! Halve the recipe if you like, and remember that leftovers are great for breakfast! Or process into smoothies! A can of litchies, drained and halved, was one of the ingredients, but the Zaar robot slapped me for that so I had to leave it out. Litchies are delicious in fruit salad. Hard fruits like apple are not really suitable. Grapes can be added, or any other soft fuits. If granadillas (grenadillas, whatever) are unobtainable, leave out, but they do lend an exotic flavour. We also use ripe guavas or canned guavas, chopped. Peel and chop the fresh fruits, but not into small pieces: they should be roughly a small bite each. If you added slightly sour fruits (like fresh pineapple chunks) you will have to add some sugar. Drain any canned fruits, but keep the syrup. In a large bowl gently mix the fruits. Here you have to eyeball the fruit salad and guess how much juice or syrup you want to add. Let's say you decide on 1 1/2 cups. Add the vanilla to the juice/syrup. I'm mentioning "juice" because there are fantastic pure fruit juices available, which can be used instead of the syrup from cans. Beware fruits like blueberries, which will stain the entire salad. You can, if you like, add a sweet citrussy liqueur like Cointreau or Van der Hum, but usually kids love this dessert so keep that in mind. I didn't mention oranges: unless very carefully cleaned and every scrap of white pith removed, they will eventually lend a bitter taste to the fruit salad. Berries like strawberries can be used, but tend to go too soft. The salad usually stands a few hours or overnight before serving. And no, it will not last forever because the soft fruits might go mushy and/or discolour. This is ideal for a hot summer's day, after a rich lunch. As kids we never ate it with anything, but of course it can be served with ice cream, cream or custard.
Prepare cake according to package directions. This can be baked in either a 9 x 13, 2 - 8 x 8's or a bundt pan. Allow to cool. In a microwaveable container, heat cocoa, butter and water for 20 seconds. Stir, then heat for an additional 10 seconds. Beat until smooth, using an electric mixer, while adding icing sugar in 1/4 cup increments. Set aside to cool. If once cooled, the glaze is too thick, it may be thinned by stiring in warm water, 1/2 tsp at a time until desired consistancy is reached. Add pudding mix to the whipping cream, and beat until firm peaks form. Set aside. Cut the cooled cake into layers. (cut the 9x13 in half , to form two 9 x 6-1/2" layers). Set aside some of the cream mixture for decorating the top. Spread cream mixture on top of bottom layer, top with the second cake layer. If you have more than two layers -- continue in this fashion, ending with a cake layer. Spread the chocolate glaze on the top layer. Decorate with remaining cream.
In a large bowl, combine the corn bread, 1/2 cup enchilada sauce and salt. Crumble beef over mixture; mix well. Shape into 1-inch balls. Place in a greased 15X10 inch baking pan. Bake, uncovered at 350 for 18-22 minutes or until meat is no longer pink. Meanwhile, in a small saucepan, heat tomato sauce and remaining enchilada sauce. Drain meatballs; place in a serving dish. Top with sauce and sprinkle with cheese. Serve with toothpicks.
Preheat oven to 350 degrees. In a large workbowl or large stand mixer, combine all ingredients and mix on low speed or stir until combined. Turn out into a large loaf pan and bake for 2 hours. Check at 1 hour and foil the top if it's getting too brown. Great with Mashed Potatoes and peas!
Combine combining first 8 ingredients in bowl or zip lock bag. Arrange fish steaks in single layer in marinade. Marinade for 1 hour. To bottom of smoker add 2 tablespoons alder smoking chips. Remove fish from marinade and place on foil lined smoker. Place on stove-top or grill over medium low heat for approximately 25 minutes. Serve immediately garnishing with parsley and lemon wedges.
Heat canola oil in a large pan or skillet. Add butter to the canola oil and allow to melt. Add onions, mushrooms and garlic to the oiled pan. Sprinkle with salt and pepper to taste. Saute until onion is translucent and mushrooms are tender. Add balsamic vinegar and scrape up any of the sauteed vegetables sticking to the pan. Add the cream of mushroom soup, cream, tarragon, and rosemary. Mix well and cover pan. Let sauce simmer on low heat for 30 - 45 minutes; stir frequently. Serve when sauce has thickened into a gravy consistency.
Cook French fries according to package directions. Sprinkle with lemon juice; sprinkle on feta cheese and seasoning. Serve and Enjoy!
1. Preheat oven to 400°F (204°C). Add garlic and salt to olive oil in its measuring cup. Let steep for 30 minutes (or longer, time permitting). 2. Place the saltines and thyme in a medium bowl. Pour in a quarter cup of infused olive oil, leaving the sliced garlic behind in the cup. Coat all of the crumbs with olive oil. Fold in cheese. 3. Spread crumbs on a plate. Brush each fish fillet all over with remaining oil and season with salt. Use any oil left in the cup to grease a rimmed baking sheet. Roll fish on all sides in the crumbs, pressing to coat well and trying to use all of the crumbs. Put fish on a baking sheet, leaving an inch or so between each fillet. 4. Bake until crumbs are crisp and golden and fish is cooked through, about 20 minutes. Serve immediately.
In a large frying pan, melt butter over medium heat. Add chicken breast and cook for 3 minutes on each side. Season with oregano and pepper. Place a slice of prosciutto and then a slice of cheese on each breast. Drizzle the wine all over. Cover the pan and cook 5 minutes, until cheese is melted and chicken is cooked through.
preheat oven to 170-180 degrees depending on how hot your oven is. grease 6 hole texas muffin pan or a normal 12 muffin pan. mix oil, eggs, flour,sugar, cinnamon in bowl with spoon. stir in carrots and pineapple. pour mixture into muffin pan holes. bake in oven about 30-35 minutes. stand cakes 5 min before turning out onto wire rack. turn cakes so tops are up to cool. make cream cheese icing and mini carrots. spread with icing and place carrots on cake. cream cheese icing. beat butter and cream cheese til light and fluffy. beat in icing sugar gradually. mini carrots. put apricots in a cup of boiling water to cover stand 10 minute. drain apricots dry with paper. cut snake into six 3 cm lengths. place one snake piece at the top of apricot half roll apricot around snake allowing to stick out of the top of the apricot and make several think cuts to look like a leaf. or use green coloured cream cheese icing mix and place at top of apricot on muffin to look like leaf.
Wash pea pods and pull off the stringy portion on the back side of the pea pod and discard. In a medium size saucepan, add water and bring to boil. Add pea pods, chicken soup base, sliced onion, mint sprigs and parsley sprigs. Bring to boil, reduce heat and simmer covered for 20 minutes. When outer flesh of pea pods are tender, remove from saucepan and rub pea pods through a course sieve. In a frying pan on low heat, melt margarine, stir in flour using a whisk and cook for 1 minute, stirring constantly (DO NOT BURN). Add flour mixture to saucepan and stir well. Add pea pod puree', salt, white pepper, sugar, petite peas and bring just to boil. Remove from heat. Serve soup in bowls and sprinkle with chopped fresh mint leaves.
brush pitas with olive oil and garlic. layer ham, asparagus, rosemary, and caramelized onions. top with brie. bake in 350 degree oven for 10-15 minutes.
Fry the onions gently in the olive oil until transparent then add the stock and bring to the boil. Stir in the remaining ingredients except the cheese and simmer for 25 minutes or until the rice is nice and tender. Place in a serving dish or on individual plates and top with the grated cheese.
Mix all ingredients except almonds. Add a little pineapple juice if salad is too thick. Chill. Serve on crisp lettuce with almonds scattered on top.
Preheat to 350. Butter a 9x13 dish. Pour some milk in a bowl. Dip both sides of each shredded wheat square in the milk. Open each square in half and place in dish. Sprinkle over shredded wheat the sugar, ground walnut, honey and cinnamon. Pour milk over and dot with desired amount of butter. Bake for 30 minute.
Preheat oven to 350°F. Mix and bake cake as directed on box in a 9x13 pan. After baking, while still hot, pour caramel ice cream topping over cake. Sprinkle chocolate chips and chopped nuts over the caramel layer. Serve warm or after cake has cooled.
mix vanilla syrup, sugar, milk, pudding mix, coffee, and creamer in a blender until all the powders are mixed. add all the ice to the mixture and ice cream (optional), blend for 10-15 seconds or until ice is fine and mixed throughout. pour the mix into a glass until 3/4 of the glass is full. fill the rest of the glass with whipped cream and sprinkle a pinch of cocoa powder on the whipped cream. let sit in freezer for 10 minutes before drinking to make colder.
Chicken -- mix all the marinade ingredients in a large baggie, add the chicken and just let it marinade all day. At least 4 or more, up to 24 hours. Make the Cilantro Sour Cream Sauce -- Add the sour cream, mayo, lime, garlic, cilantro, scallion, salt and pepper. Mix well and transfer to a small bowl, cover and chill. This can be made several hours in advance. Make sure you let the chicken come to room temperature before grilling. You can grill them either outside or even on a grill pan. They should take (depending on the size) 5 minutes approximately per side. Remove to a plate and cover to let set before slicing to let the juices re distribute. Polenta -- as the chicken cooks, make this great side dish. I follow the recipe on the box. But for the most part, bring the water and milk to a light boil, medium high heat add the polenta. Reduce to medium low and cook 15-20 minutes until creamy stirring every few minutes. Add the cheese a little cilantro as a garnish if you want and it is done. If you want, purchase quick cooking polenta, just use 1/2 water and milk according to directions and at the end add the cheese and cilantro if desired. Any brand you pick will work just fine. Plate the polenta and top with a chicken breast thin sliced and a dollop of the Cilantro cream. It is perfect. A nice green salad or you can make market vegetables. Use what is fresh. Corn on the cob is great, so are local beans.
Cook chicken in crock pot on low with water for 7 hours. Heat remaining ingredients in a pan till boiling. Add to chicken and cook 1 hour longer or till chicken is done.
Mix together frozen meatballs, sauce and onion in a crock pot. Cover and cook on LOW 4-6 hours or until meatballs are heated through and onion is tender. Place meatballs on rolls and top with cheese. Place under broiler for a minute or two to let cheese melt.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan or a tube pan. In a large bowl, combine cake mix, pudding mix, oil, eggs and Dew. Mix until all ingredients are moistened. Pour into prepared 9x13 inch pan and bake for 30 too 35 minutes. Or in a tube pan for 45 minutes. Cool completely. Mix together glaze ingredients in a saucepan and bring to a boil on the stove. Continue boiling for two minutes. Pour glaze onto cake while glaze is still hot. Let cool before flipping onto platter.
In a saucepan, heat olive oil. Add shallots. Saute slowly for 1 minute. Add the two mustards and white wine. Cook and stir for 1 minute, then add cream. Simmer til thickened. Add lobster or crab, cayenne, and salt and pepper to sauce. Add the sauce to the hot pasta and toss. Garnish with lime zest. Serve.
Pour mixture of wine vinegar, 1/2 cup olive oil, water, garlic, 2 TBLS mustard, salt, sugar, basil, and 1/8 tsp pepper over pork tenderloins in a sealable plastic bag. Marinate in refrigerator for 8 hours or longer, turning occasionally. Drain, discarding marinade. Pat tenderloins dry with paper towel. Rub mixture of honey, brown sugar, molasses, 1 TBLS mustard, 1 TBS olive oil, soy sauce, ginger, and 1/2 tsp pepper on all sides of tenderloins. Sprinkle with rosemary leaves. Place tenderloins on grill rack over medium-hot coals spiked with wet pecan or mesquite wood chips. (Or grill over medium indirect heat on gas grill). Grill for 10 to 15 minutes or until cooked through, turning once. Remove to serving platter. Cut each tenderloin into 12 medallions just before serving.
Combine soups, cheese whiz, broth and milk in large microwave safe bowl. Mix and heat on high for 3 minutes, or til cheese melts. Stir then add noodles and chicken. Pour into greased 9 x 13 pan and top with grated cheese. Bake at 350 for 30 minutes or til set.
Combine shrimp, lime juice, salt, and pepper in a bowl, toss to coat. Don't use your hands if you have a paper cut. You'll see. Let it soak while you're chopping the other stuff, about 15 minutes. Unload the dishwasher if you have extra time, showoff. Heat olive oil in a large pan over medium heat. Saute onion and pepper for 3 minutes. Add garlic, then saute until tender. Add the jalapeno, broth, tomatoes, spices, and simmer on medium-low for about 10 minutes. Taste it every so often, and adjust seasoning as necessary. Dump in the shrimp, juice and all. Mix the cornstarch and water, and add that too. Bring it all to a boil, then reduce heat and simmer until the shrimp are done. Stir in cilantro, reserving a few sprigs for garnish. Serve over rice.
Combine all ingredients in a cocktail shaker with ice and shake vigorously. Strain into a shot glass.
Cook chicken in a skillet with broccoli. Prepare stovetop stuffing, without butter or margarine. Mix chicken, broccoli and cheese in a 2 quart casserole dish, cover with stuffing. Bake at 400 degrees for 20 minutes, covered.
Preheat the oven to 375 degrees. For the dough: In a bowl, sift together the flour, baking soda and cream of tartar. Set aside. In a separate bowl, cream the butter and sugar until fluffy. Add the eggs, milk and vanilla. Mix well. Stir in the dry ingredients. Form the dough into 1 inch balls. Place on a greased baking sheet and flatten. For the topping: Combine the sugar and cinnamon and sprinkle the top of the cookie before baking. Bake 8 minutes or until cooked through.
Preheat oven to 350°. Grease an 8x8x2-inch square pan. In a medium bowl, combine all ingredients and beat for one minute at medium speed with a hand mixer. Pour batter evenly into prepared pan. Tap pan on counter once or twice to release any air bubbles. Bake at 350° for 25-30 minutes or until cake tests done (or 375° for 20-25 minutes). For Frosting: Mix all ingredients in a bowl until blended and it reaches spreading consistency. Spread evenly over cake.
Heat grill or other cooking vessel of choice. In medium sized bowl, mix together. first 5 ingredients. Form into 4 patties. In food processor, place next 8 ingredients. and blend until smooth. Cook patties until desired doneness. Place one patty on each bun half, top with dressing. then tomato and lettuce. Add bun top. Serve.
In a large bowl, combine 1/2 t. dried thyme, water, garlic salt, oregano, paprika, and pepper. Add beef; mix well. Shape into 4 patties. Coat patties with flour; dip in egg and then crumbs. In a skillet, brown patties in butter. Arrange in a greased shallow baking dish. Pour half of the spaghetti sauce over patties. Sprinkle with cheeses; top with remaining sauce. Sprinkle with remaining thyme. Bake at 400 degrees for 25 minutes or until meat is no longer pink. Serve.
Whisk dressing ingredients together and set aside. If using frozen green beans and/or broccoli, follow microwave directions on packaging. Microwave fresh green beans with water in covered bowl on HIGH for 2 to 3 minutes. Stir the green beans and add the fresh broccoli. Cover and microwave together on HIGH for 2 minutes. Drain green beans and broccoli. Mix in dressing while vegetables are still warm. Let vegetables chill in refrigerator until ready to serve, or at least 5 to 10 minutes.
Put pita bread in the oven for 3 minutes till it becomes crispy. Break into bite size pieces, put in a glass baking dish. Pour the soup (about 1 cup) from the boiled meat in the baking dish over the crispy bread. Add the cooked rice over the bread. Sprinkle a lot of black pepper over the rice. In a frying pan cut the garlic into small pieces fry with oil till it is golden; add the vinegar (this will smell very good). Take the mix. of vinegar and garlic pour over the rice. Place the meat over the rice. Serve hot and enjoy.
Over low heat, melt first 3 ingredients in a sauce pan until blended. Remove from heat and add cereals and peanuts. Roll into logs. Melt chocolate bits and cover logs. Refrigerate.
For the crust: Preheat oven to 350 degrees. In medium bowl, combine graham cracker crumbs, melted butter and sugar until well mixed. Press lightly into bottom (compressing too hard will make it hard to cut) of a 9 inch springform pan (may, also, use a 9x13 inch pan). Bake 6 minutes, until set. Cool completely. For the butter brickle: Preheat oven to 400 degrees. In a large bowl, combine flour, oats, brown sugar, 1/2 cup melted butter and pecans until well mixed. Lightly pat onto a baking sheet. Bake 10 to 15 minutes, until light brown. Crumble while still hot. Cool completely. For the filling: in the meantime, in large mixing bowl, beat cream cheese until smooth. Beat in condensed milk until well blended. Fold in whipped topping. Spread half of the cheese mixture over the crust in the springform pan. Sprinkle half of the prepared butter brickle over the cheese mixture and spread half of the caramel sauce over that. Repeat layers. Freeze for at least 4 hours or overnight until firm, remove pan sides and serve cold. If the caramel sticks to the side, try dipping your knife into hot water and running it around the rim of the pan to loosen.
Mix milk, vinegar and mustard and let set for 15 minutes. This will make a mustardy, buttermilky dressing to coat the fish. In a separate bowl mix cornmeal or panko with all the seasonings. Dip fish fillets in the milk mixture and then in the dry mixture. Spray broiling pan with cooking spray or brush with a little olive oil. Place fillets on prepared pan and place pan under broiler 4 inches from heat. Broil for 4 minutes per side or until fish flakes easily with a fork. (Thicker filets will take longer. This timing is for tilapia) Serve with lemon wedges if desired.
Mash your black beans and pinto beans together in a large bowl with a potato masher or fork. Chop your adobo peppers (use kitchen prep gloves or wash your hands very well afterwards) then stir them and the green chiles into the beans. Mix in cheese, panko bread crumbs, and garlic. In a small bowl; beat your egg then beat in the honey, lemon juice, Lawry's, and pepper. Add the egg mixture to the bean mixture and blend well. Form mix into 6 patties and place them on a lightly greased baking sheet. Set the oven to Low Broil with the rack in 2nd position from the top. Broil burgers for 10 minutes then flip them over and broil 10 more minutes.
Beat butter with mixer until creamy. Add 1 cup sugar, beating well. Add eggs one at a time, beating well after each addition. Combine flour and baking soda. Add to butter mixture alternately with yogurt, beginning and ending wtih flour mixture. Beat at low speed after each addition, just until blended. Stir in pecans and orange rind. Place muffin papers in muffin tin and spray the liners lightly with Pam. Spoon batter into cups, filling almost full. Bake at 375° for 18-20 minutes or until muffins are lightly browned. Brush orange juice over hot muffins and sprinkle evenly with 1 tablespoon sugar.