HumbleIntelligence/food-ner-1-Million huggingface dataset:
Steel Knife: With machine running, drop chili through feed tube and mince. Remove from work bowl. Shredder: Arrange cheese in feed tube and shred using light pressure. Generously grease 8-inch square pan. Bring water, 2 tablespoons oil and the salt to boil in large heavy saucepan. Reduce heat to low. Add cornmeal in thin, steady stream, whisking constantly. Cook until mixture is very thick and film forms on bottom of pan, stirring frequently, about 9 minutes. (Or to microwave: Combine water, 2 tablespoons oil, salt, and cornmeal in 3-quart microwave casserole. Cover and cook on High 4 minutes. Uncover; whisk until smooth. Cover and cook until very thick, about 6 minutes.) Add chili, half of cheese and pepper and stir until smooth. Transfer mixture to prepared pan. Smooth top with spatula. Cool completely. (Can be prepared 3 days ahead. Cover and chill.). Position rack in center of oven and preheat to 425 degrees. Grease large baking sheet. Cut polenta into eight rounds using 2 1/2-inch biscuit cutter. Transfer to prepared sheet. Brush tops of rounds with remaining 1 tablespoon oil. Sprinkle with remaining cheese. Bake until cheese is golden, 10 to 12 minutes. (Or to microwave: Arrange 4 polenta rounds in circle on microwave plate. Brush with oil and sprinkle with cheese. Cook uncovered on Medium 7 minutes. Repeat with remaining polenta, oil, and cheese. Serve hot.
Cube salmon in to bite-size pieces and place in a food processor; pulse to coarse-grind the salmon; it should take on the consistency of ground beef or ground turkey. Transfer salmon to a bowl; add in garlic, 3/4 of the ginger, tamari, scallions, red bell peppers, sesame oil, steak seasoning, and black pepper; mix to combine. Form 4 large patties, 1 1/2 inches thick; drizzle patties on both sides with oil. Preheat a nonstick skillet over med-high heat; add the patties and cook for 5-6 minutes on each side for well done. While burgers are cooking, combine the mayo, wasabi paste, lime juice, and remaining ginger; set aside. To assemble: spread the ginger-wasabi mayo on the buns; top with a salmon patty and red leaf lettuce; set the bun tops in place.
Mix margarine with corn syrup, salt and vanilla extract. Add powdered sugar and knead until constancy of play dough. Divide and add food coloring of choice to each section. Knead until color is well blended. If you are making only one color, it may be easier to add the coloring before the powdered sugar. You can use any flavor you choose in place of the vanilla. Store in refrigerator when not in use. Perfect for party favors and gifts!
Singe the peppers quickly over a gas flame, grill or under the broiler. The peppers should char all over, but do not cook them so long that they turn limp. Remove them from heat and cool them in a plastic bag, then slide off the charred skins. Cut the peppers in half lengthwise, remove the stems, ribs and seeds. Drizz;le the halves with olive oil. Preheat the oven to 350. In a medium bowl, mix the ricotta, basil, green onions, parsley, salt and pepper. Beat in the eggs. Fill the pepper halves with the ricotta mixture and place them in a baking dish. Bake for 30 minutes. Serve with additional basil leaves for garnish, if desired.
First, I suppose you can gather the ingredients. Then, put them all into a crockpot- that is it! Cook them in the crockpot for approximately 6 hours covered. Stir every once in awhile. When this is done, the meat will be shredded. If you are having them on mini"bunwiches," it will serve between 30-35. If you are using regular hamburger buns, it will serve around 15 people. Enjoy!
In a large skillet over medium heat, melt the butter and saute' onion, peppers and garlic until tender. Add chicken, mushrooms, chopped tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Simmer uncovered, for 10-15 minutes. Place 1/2 of the spaghetti in a medium sized casserole dish. Top with half the meat sauce mixture. Sprinkle with Mexican blend cheese. Repeat layer of spaghetti and meat sauce. Sprinkle with cheddar cheese then the Parmesan cheese. Mix together the soup and milk. Pour evenly over casserole. Sprinkle with paprika to garnish. Bake uncovered at 350 degrees for 35-45 minutes or until heated through and slightly browned on top.
Cut beans into or leave whole. Steam beans for about 5 minutes, or until tender. Drain well. Place beans in a large bowl with all remaining ingredients and toss well to combine. Chill at least 2 hours before serving.
Heat oven at 400 Fahrenheit. Mix the dry ingredients together: flour, baking powder, salt, and sugar. In a separate bowl, mix milk, oil, egg, banana, and raisins together. Mix very well. Pour mixture on dry ingredients. Mix only until the dry ingredients are moistened. Put the batter on muffin pan (with muffin liners!) carefully. Top with one raisin per muffin, if desired. Bake for 20 minutes or until light to medium brown.
Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw 6 (3 1/2-inch) circles on each piece of paper. Turn the paper face-down on the baking sheets. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and a large pinch of salt on medium speed until frothy. Add 1 cup of the sugar and raise the speed to high until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/2 cup of sugar into the meringue. With a large star - shaped pastry tip, pipe a disc of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells. Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight. Stewed Berries: Combine the blueberries, one-half pint of raspberries, 1/3 cup water, the sugar and zest in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining raspberries and the framboise. Set aside. Whipped Cream with Orange Liqueur: Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla and orange liqueur and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter! Spread some of the sauce from the stewed berries on each plate. Place a meringue on top and fill with whipped cream. Top with berries and serve.
Brown pork chops in a little oil. Place sliced potatoes, carrots and onions in a 13x9 baking pan. Pour beans over. Place pork chops on top. In the skillet that you browned the chops in, add flour, chicken bouillion and water. Cook till mixture thickens some and add salt and pepper to taste. Pour mixture over all. Cover and bake at 350 for 1 hour or till potatoes are tender.
In a bowl using an electric mixer on high speed, cream the butter and sugar well for about 4 minutes. Beat in vanilla and salt. Add flour gradually. Sprinkle with water. Mix well. The mixture will be crumbly. Cover and refrigerate the dough for 45 minutes. Pinch off about 1 tbsp of dough. Using both hands, form into a ball. With the flat of your hand, flatten it against the countertop making it as thin as possible. Preheat oven to 375°F. Peel off the wrapper from a chocolate kiss. Place 1 kiss in the centre of the flattened dough. Bring the dough up with the tips of your fingers, shaping it neatly around the chocolate kiss. Repeat until all the dough and/or kisses are used up. Place the dough-covered kisses 1 inch apart on an ungreased baking sheet. When the oven is ready, bake the cookies for 10 to 11 minutes until golden brown. Do not let them get too brown or burnt. Remove the baking sheet and let the cookies cool for 30 minutes. Dust with the icing sugar.
First brown the ribs in a frying pan. Take the ribs out of the pan and now fry the bacon until crisp; then add chopped onion. When onion is cooked, add the Yoshida's, brown sugar, and water. Cook until bubbly. Put the ribs in a 5-quart Dutch oven and bake at 375°F for 2 hours, checking until nice and brown. When ribs are done, add the sauerkraut mixture and put back in the oven for 30 minutes--this will meld the flavors together.
Beat Cream Cheese until smooth. Spread in desired dish. I use a microwaveable container. Sprinkle cheese on top. Pour on the sauce and spread to edges. Top with pepperoni slices. Microwave 5 minutes or until cheese is melted or if cooking in oven, bake at 350 for 20 minutes. Let rest for 20 minutes. ENJOY!
Prepare the sauce by first stirring cornstarch with about 2 or 3 tbs.of the chicken broth in a small bowl. When the cornstarch is dissolved and smooth, stir in the remaining sauce ingredients and set aside. Brown ham in 1/3 of butter over moderately high heat in a skillet or wok until it begins to brown. Remove and set the ham aside. Melt another 1/3 of the butter in the skillet or wok and saute the onions. When they start to soften and turn translucent, add the peppers and the final 1/3 of the butter. When the onions have somewhat browned, add the ham and the pineapple, juice and all. Stir the sauce until smooth again (since the cornstarch tends to settle) and pour into skillet or wok. Increase heat and stir until the sauce begins to bubble. Reduce heat and stir for a minute or two until the cornstarch is fully cooked; if too thick, thin with a little water or broth. Serve over steamed rice as soon as possible. I like to sprinkle some dried hot red pepper flakes over it; I love hot food and this gives the dish some zing!
Preheat oven to 375 degrees, have rack adjusted to middle position. Microwave Better 'n Peanut Butter for 1 minute until smooth. Meanwhile, add quick cooking rolled oats, wheat germ, egg whites, splenda, baking powder, baking soda, chocolate chips and applesauce in a large bowl. Mix and add in Better 'n Peanut butter. Using a teaspoon, drop onto a cookie sheet. Use a silicon sheet, they will all turn out even. Bake for 10-11 minutes until lightly golden.
Preheat oven to 350F and lightly grease baking sheet. In a large bowl, beat the egg and sugar with an electric mixer for 3 minutes on high. Add the potato starch, lemon zest, lemon juice, vanilla, salt and oil, beating on low speed until well blended. Drop small teaspoon amounts onto the baking sheet, spacing the cookies at least 2 inches apart (the batter is thin and it will spread on the cookie sheet so leave enough space or you will have one gigantic cookie). Bake 7-10 minutes or until the edges begin to turn golden brown. Remove the cookies from the oven and sprinkle with sugar. Immediately move cookies to a wire rack to cool. Store in an airtight container.
mix the butter and lemon juice, set aside. heat oil until bubbly, dip artichokes and shrimp in oil then dip into butter, enjoy.
Combine all ingredients except buns, mix lightly and spoon into hot dog buns. Wrap in tinfoil and bake at 250 degrees for 30 minutes.
For the buttermilk marinade: Whisk the buttermilk together with the honey, hot sauce, salt, seafood seasoning, black pepper and cayenne in a large mixing bowl. Submerge the chicken pieces in the buttermilk. Cover the bowl with plastic wrap and refrigerate at least 12 hours. Pull the chicken out of the fridge and let it come up to room temperature, still in the marinade, about 45 minutes. Preheat the oven to 200 degrees F. Heat the oil in a deep pot or a deep-fryer over high heat (the oil should be 3 inches deep) so that it starts popping, about 350 degrees F. A good rule of thumb: if you drop a pinch of flour into the oil and it fries up immediately, you're good to go. While the oil is heating, combine the seafood seasoning, paprika, salt, celery seed, cayenne, chili powder, garlic powder, onion powder and black pepper in a large mixing bowl. Reserve half to be sprinkled over the chicken after it's fried later, and combine the other half with the flour in a large bowl. Mix things around with your hands so everything is distributed evenly. When the oil is hot, transfer a piece of chicken into the dredging flour, heaping flour on top of it and flipping it around until the chicken is completely coated. Do the same with each piece until there's no more space in the bowl. Lightly shake the chicken (just enough to get rid of the really loose bits of flour) and drop into the fry pot using your hands or a pair of tongs. (You will definitely need to fry your chicken in batches, unless you've got some really big bowls and pots.). Fry the chicken until golden brown, about 8 minutes, and then transfer to a rack set on a baking sheet with tongs. Sprinkle each piece of chicken with the seasoning mixture, turning with tongs to coat on all sides. Let the chicken rest in the oven at least 10 minutes, so that the cooking process finishes. Meanwhile, fry up the next batch of chicken. Hold the fried chicken in the oven until all the pieces are fried and rested and you're ready to serve it up. Then pile the chicken on a big plate, put it in the center of the table with biscuits, collards and slaw, and let everybody start grabbing pieces. I guarantee it will disappear fast.
Heat the butter and oil in a heavy saucepan. Add the onion, and cook over moderate heat for 3-4 minutes. Add the bacon and cook until the onion is translucent. Stir in the carrot, celery and garlic. Cook 3-4 minutes more. Add the beef and crumble it into the vegetables with a fork. Stir until the meat loses its red color. Season with salt and pepper. Pour in the wine, raise the heat slightly, and cook until the liquid evaporates, 3-4 minutes. Add the milk and cook until it evaporates. Stir in the tomatoes with their juice, and the herbs. Bring the sauce to a boil. Reduce the heat to low, and simmer, uncovered for 1 1/2-2 hours, stirring occasionally. Serve over pasta.
Heat a fry pan over moderate heat. Cook bacon till crispy. Drain on a paper towel and cool. Combine remaining ingredients, except green onion, add bacon. Chill till needed. Top with green onion.
Pour all ingredients in a shaker over ice. Shake for 30 sec. Strain and serve.
Set a pot of water on the stove and cut the vegetables into chunks. Cook the carrots and potatoes together, boiling for a total of 10 minutes. While the potatoes and carrots are cooking, fry the pepper and onion in the oil in a large skillet over medium-high- heat. Reduce the heat and add the coconut milk, curry paste, salt and maple syrup to the skillet. Stir well. Drain the potatoes & carrots and return to pot. Pour the contents of the skillet over the root vegetables. Add starch as needed & mix well.
In a medium mixing bowl, whisk together lime juice, honey, soy sauce, garlic powder, onion powder and pepper. Stir in cilantro. Marinate chicken for 30 minutes at room temperature or 2-4 hours refrigerated. Bring grill to medium heat (lightly brush grill grates with cooking oil if necessary). Grill chicken for 5-7 minutes on one side, reserving the marinade. Turn chicken, pour remaining marinade over all and grill for another 5-7 minutes or until cooked through.
Place steak in 1 bowl and onions in another. Using a knife, make a paste by combining garlic and 1/4 teaspoon salt. Whisk together garlic paste, vinegar, soy sauce, 2 tablespoons of olive oil, cumin and ground black pepper. Divide marinade between steak and onions. Refrigerate for 1/2 hour. While steak is marinating, cook potatoes. Drizzle them with 2 tablespoons of olive oil and sprinkle with paprika. Put in a 375 degree oven and roast. Check them after 6 minutes and toss with a spatula. Depending on how thick you cut them, they should cook fairly quickly, so keep an eye on them; set aside. Before cooking, allow steak and onions to come to room temperature. Place steak on in a hot saute pan with a little oil and cook about 4 minutes per side for medium-rare, depending on which cut you are using. Discard marinade. When done, let steak rest before slicing. Place onions face down in saute pan and cook until slightly soft, about 6 minutes per side. When done, cut onions into wedges. In a large bowl combine steak and juices, onions, peppers, tomatoes, cilantro and reserved marinade. Toss gently and adjust seasoning with salt and pepper, if needed. Season potatoes and place on top of meat and vegetables. Serve warm.
Bring a large pot of water to a boil. Meanwhile mix flour, eggs, milk, sriracha sauce, water and salt together with a blender or food processor to create a firm dough. Set aside and let rest. While the water is coming to a boil and the dough is resting, place the chicken between two sheets of wax paper and pound with a flat mallet until the meat is about 1/2-inch thick. Prepare 3 bowls- one to hold the flour, one to hold the beaten eggs, and one to hold the crushed cheese curls. Coat each chicken filet with flour, then egg, then the cheese curls. Spray a skillet with cooking spray and heat over medium-high heat. Saute the chicken until cooked through, about 5 minutes per side. While the chicken is cooking, prepare the spaetzle. Add the dough directly into the boiling water quickly using a colander with medium-sized holes (Push the doughs through the holes with a wooden spoon). When the spaetzle float, they are ready (about 2-3 minutes). Fish them out with a slotted spoon. Serve chicken over spaetzle, and top with more sriracha sauce or some shredded cheese, if desired.
Put the onions and tomatillos in a blender or food processor and pulse until coarsely chopped. Mix the onions and tomatillos with the rest of the ingredients in a large heavy saucepan. Place over high heat and bring to boil. Lower heat and simmer gently until sauce thickens and resembles relish- about 1 hour. Cool and serve. If desired it may be preserved in pint jars. To preserve, place sealed, pint jars in a large pot. Cover with water approximately 1 inch above jars. Bring water to a boil. Maintain boiling water for 20 minutes. Remover jars from water and cool, making sure lids form a vacuum.
Place rice on the stovetop to cook, according to package directions. Cut chicken on an angle across the breast into thin strips. Cut strips across into bite size pieces. Set chicken aside. Wash hands and cutting board. When the rice is 6 or 7 minutes away from being done, begin your stir fry. Heat a wok, wok shaped skillet, or large nonstick skillet over high heat. When the pan smokes, add wok or light cooking oil. Sprinkle in crushed pepper flakes. Add chicken and stir fry 2 minutes. Add onions, red bell peppers, and garlic and stir-fry for 1 or 2 more minutes. Add fish sauce. Remove the pan from heat and add basil. Toss chicken dish until basil wilts. Serve chicken and peppers with prepared rice, salad with peanut dressing.
Cream the butter and honey until soft and fluffy. Add the flour and vanilla. Stir in the nuts. Roll in a ball, cover and refrigerate for atleast an hour. Roll into a small cherry size (too big and they won't bake properly), place into a prepared cookie sheet with baking paper (allow some spreading room, about and inch). Bake in a 300oF oven for 40 minutes. Remove from the oven and let sit for 5 minutes. Roll in icing sugar while still warm. Let cool and store in an airtight container with extra icing sugar.
Remove visible fat from chicken and cut into 1-inch cubes. Toss well with salt, pepper and red pepper flakes. Warm oil in large skillet over med-high heat. Add the chicken and stir fry just till chicken is no longer pink. Remove chicken from skillet and set aside. Reduce heat to low. Cook onion and mushrooms in same skillet over low heat, covered, till onion is soft and translucent, about 10 minutes. Add carrots, bell pepper, tomatoes, wine, stock*, tarragon and thyme and continue to cook, covered until the carrot can be easily pierced with a fork (about 15 minutes). *With the stock, start with about 1/2 cup to a cup and watch to see if you need more - I had to keep adding it). Add noodles to the vegetable mixture and cook, covered for about 10-15 more minutes (or till noodles are tender - either cook noodles ahead of time or keep adding stock as needed. if noodles are precooked, just heat through after adding to the vegetables). Add chicken, parsley and peas and cook till heated through, about 3-5 minutes.
Put chicken in a shallow 3-qt baking dish, that has been sprayed with cooking spray. Bake, uncovered, at 375° for 20 minutes. Mix mayonnaise, cheese, oregano and pepper; spread over chicken. Sprinkle with paprika. Bake 20 minutes more, or until juices run clear.
In a small bowl, mix the sugar and salt in the water, and then mix in the yeast. Let it rest for a while and it should smell active. Add the oil to the mixture. In a large bowl, add the flour and scoup out a hole in the centre. Add the liquids to the hole and gradually incorporate the flour. Knead the dough until it forms into an elastic and smooth ball, which takes about 15 minutes. The dough should not stick to your hands, and be quite stretchy. Roll out the dough into a tube that's about 5cm in diameter. Slice the tube into 16 loafs. Lay each of the loafs on its cylindrical edge, not the face, on top of a square of parchment paper. Wait 20 minutes for the loaves to rise. They won't rise much, but you just want the surface of the loaves to be puffy. Arrange the loafs in one or more bamboo steamers. They will expand more on their faces, so don't put loafs face-to-face, or they will stick together. Place the bamboo steamers on top of hot boiling water. Cover, and steam over high heat for 15 minutes. Remove the lid and remove the loaves to a plate, before turning off the heat. You do not want water to condense on the buns.
Bring large pot of water to a boil, season with a pinch of salt and two slices of onion, stir in penne pasta. In a large skillet over medium heat, put some butter to warm up and add the chopped clove of garlic, meanwhile season the chicken with salt and black pepper, add the chicken to the butter and garlic in the skillet and cook until golden brown, add the chicken broth simmering for about 3 minutes. Stir in cubed cream cheese, fresh chopped spinach, and sliced mushrooms. Return to simmer (low heat), and cook about 5 minutes, stirring occasionally. Stir in cherry tomatoes, and cook about 3 more minutes. Drain the cooked pasta and removing the cooked onion slices, in a large sauce pot, mix together the pasta and the sauce. Let stand a few minutes before serving!
Melt first three ingredients in microwave or over low heat. Stir in remaining ingredients and drop by rounded teaspoons on waxed paper. Chill until firm.
In a large saucepan, heat oil over medium heat. Add onion, carrot, celery, garlic, Italian seasonings, and a generous pinch of fresh ground pepper. Cook, stirring occasionally until softened, about 7 minutes. Add broth spinach and vegetable mix. Bring to a simmer, add Ditalini and cook until veggies are tender and pasta is al dente. Season with salt and pepper to taste. Sprinkle each serving with Parmasan cheese and serve hot.
To begin, lay out the pastry cut into medium triangles, wash and chop the parsley. Put in a large mixing bowl add all the feta cheese and with a flork mash them together adding the whole egg. Mix well, then with a tea spoon scoop a large amount onto your cut pastry. At the largest end, roll once towards the top and fold the two sides in and continue to roll to the top. When done, wet two fingers with the water to stick down end. When finished preheat oil on low heat for around 20 seconds then add as your borek to the pan and fry till medium brown. Turn over making sure all sides are cooked. Take out a plate put 1 sheet of paper towel on it. When the borek is cooked place on the plate. Once you have cooked all the borek, place another sheet of paper towel on top. Wait 30 seconds then pat to remove excess oil then serve.
Preheat the oven or toaster oven to 425 degrees F. Brush both sides of the eggplant with the oil and season with the salt and pepper. Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once. Spread 1 tablespoon of pasta sauce on each eggplant slice. Top with the shredded cheese. Bake until the cheese melts, 3 to 5 minutes. Serve hot.