HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all of the meatball ingredients together and roll into bitesized balls. Place meatballs on top of a broiler pan so any fat will fall through. Bake at 375 degrees F. for about 15-20 minutes. Mix spicy sauce ingredients as a dip for meatballs.
Combine first 4 ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until done. Stir in chopped parsley, black pepper, salt, and tomatoes. Cook 3 minutes. Remove from heat. Preheat oven to 400°. Spoon about 3 tablespoons rice mixture into each piquillo pepper. Place stuffed peppers in an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with Manchego cheese. Bake at 400° for 10 minutes or until peppers are thoroughly heated. Garnish with parsley sprigs, if desired.
In a large skillet, saute green pepper, celery, and onion in butter until tender. Add broth, peas, corn, salt (if desired) and pepper; heat through. Stir in chicken and spaghetti. Divide between 2 greased 8 inch square baking pans. Top with the mushrooms and cheese. Cover and freeze one casserole for up to 3 months, if you only need to serve 4. Cover and bake the second casserole at 350° for 20 minutes; uncover and bake for 10 minutes longer. To use frozen casserole, cover and bake at 350° for 35 minutes; uncover and bake for 15 minutes longer.
Mix 1 cup nonfat dry milk with brown sugar, cinnamon, nutmeg, cardamom, ginger, allspice, cloves and white pepper, if desired; mix in the blender or food processor to get the lumps out of the brown sugar. Combine with remaining 1 cup nonfat dry milk, nondairy creamer, confectioners' sugar, instant tea and vanilla pudding; mix well. Start with 2 rounded tablespoons of mix to an 8-ounce cup of hot water; stir. Store mix in a covered container.
Bring a large saucepan of water to a boil. (If desired, add a little salt to the boiling water to season it.). Add the pasta and cook till just tender. Drain well. Heat oil in a large pan and fry chicken in batches till tender. Remove. To the same pan, add the blended cornflour, stock powder, water, cream, lemon rind, lemon juice, sugar, teriyaki sauce, garlic and sage and stir until the mixture boils and thickens. Add the chicken, cooked pasta and parsley. Stir until hot.
Make lime dressing: In a jar with a tight-fitting lid, combine all dressing ingredients; shake well. Refrigerate at least 1 hour. To make salad: Peel avocados; remove pits; cut into cubes. In medium bowl, combine avocado cubes and pineapple chunks. Pour dressing over all. Refrigerate 1 hour. To serve: Arrange avocado and pineapple on 6-8 individual serving plates. Circle each serving with tomato wedges. Cook time is refrigerating time.
Gently combine ground beef, worchestershire sauce, steak spice and onion - be careful not to overwork the meat mixture. Shape the meat into oval patties, not too thin. At medium to high heat, fry the meat patties approximately 6 mins on each side - turn only once. Remove the cooked patties to a platter and cover with tin foil to keep them warm. Add butter to the same pan and melt. Add the mushrooms, salt and pepper to the pan, saute until nice a golden brown (approx. 3-5 mins). Sprinkly the flour over the mushrooms and cook for 1-2 mins until flour has absorbed the butter (sometimes I added a little bit more butter at this stage). Whisk in the beef stock and cook until thickened. Check for seasoning. Serve gravy over the meat patties.
Preheat oven to 350 degrees F. In a bowl, combine all ingredients, except the crescent rolls and egg wash. IF MAKING INTO A WREATH: Divide crescent rolls into 8 equal triangles. Arrange triangles on lightly greased round baking sheet (or pizza stone)in a circle with the skinny pointed ends facing out (like a sun). Spoon chicken mixture around the ring, mainly on the wider parts of the dough, leaving the points exposed.Fold the pointed ends over the chicken mixture, pressing the points down to seal (so it now looks like a wreath). Brush with egg wash then proceed with the baking instructions. IF MAKING AS CASSEROLE: Sprread filling into a lightly greased casserole dish, cover with foil. TO BAKE EITHER TYPE: Bake for 25 minutes until golden brown, removing foil from casserole in the last 5 minutes.
Place split bananas in buttered baking dish. Mix orange juice and sugar and pour over the bananas. Mix together crumbs, coconut, nutmeg and cinnamon. Sprinkle over top. Bake for 20 minutes. Serve warm.
Preheat oven to 450 degrees. Mix oil, garlic, rosemary, lavender, pepper, salt, lemon and oil together. Toss in cauliflower and place in a large casserole dish in a single layer not over crowdering. Roast 20 minutes give a toss and bake for 15 more. Season with salt and pepper to taste. Garnish with a lavender sprig.
Bring the first three ingredients to a boil in a heavy non-reactive saucepan over medium heat. Boil for a minute. Stir occasionally. Coat a broiler pan with non-stick cooking spray. Place fillets, skin side down, on the pan. Brush with mustard mixture. Broil 10 cm from heat source. Broil for 4-6 minutes or until fish flakes easily. Serve hot.
Remove fat from meat and place [meat] in freezer. When semi-frozen, it is easily cut into 3/8- or 1/4-inch strips (the thinner the slices, the faster the drying). Note: meat cut with grain will be chewy, against grain, tender. Combine everything in large bowl. Marinate meat 1 hour with sauce in refrigerator, then drain in colander. Place meat on cookie sheets to dry. For fastest drying do not overlap meat and turn at least once during drying. Dry in 145-degree oven [I use 155 degrees - Tom] for 8 to 10 hours on cookie sheets. It is ready when it bends like a green willow without breaking. Refrigerate for long-term storage.
Peel, devein, chop finely and mash the shrimps with a meat mallet (the finer the better). add beer, ginger juice, fine salt, egg white and cornstarch to the mashed shrimps. mix thoroughly. arrange the breadcrumbs on a plate. form the shrimp mixture into 12 balls then coat with breadcrumbs. in a frying pan, add oil. deep fry the shrimp balls over medium heat for 3 minutes or until golden brown. (you can adjust the heat during frying; the breadcrumbs will fall off if the heat is too low and will burn if too high). drain on paper towels. serve hot with dipping sauce.
Prepare a paste of the chopped banana and yogurt in a blender. Spread this on the damaged hair. Leave it on for 1 hour. Shampoo it off. This can be done with or without oiling your hair first. In case you want to use this when you have oil on your hair, allow the oil to remain on your hair for 1 hour and then apply this creamy paste for best results.
Bring a large pot of salted water to a boil. Add macaroni and boil, uncovered, until just tender to taste. Drain, rinse with cold water and set aside. Preheat oven to 350 F (180 C). In a large pot, melt butter over medium heat and add flour. Stir with a wooden or non-reactive spoon until mixture has a lightly nutty aroma but no colour, about 5 minutes. Slowly whisk in milk, then bring entire mixture up to a simmer, whisking constantly. If lumps do occur, strain and return to heat. Add nutmeg and whisk in cream cheese until smooth. Reduce heat to medium-low and stir in cheddar until melted. Stir in cooked macaroni and spoon into an 8-cup (2 L) baking dish. Sprinkle with breadcrumbs and bake for 25 to 30 minutes, until bubbling around the edges. Cool for 10 minutes before serving.
Combine water and coffee granules in large mug; stir until coffee is dissolved. Stir in coffee creamer and chocolate syrup and top with whipped cream.
Cut squash in half, remove seeds, and bake, cut side down, at 350 degrees for 30 minutes. Meanwhile, saute onions, celery, and carrot in butter or oil until soft and translucent. Add garlic and mushrooms, and continue cooking until they are soft and have released their juices. Add sherry to "deglaze" the pan, and allow to simmer briefly. Add bread cubes, raisins, sunflower seeds, sun-dried tomatoes, and walnuts, stir to combine. Add sage and salt/pepper to taste, then enough broth to soften; remove from heat. Once cooled slightly, stir in shredded cheese. Add stuffing to interior of squash, mounding as needed, and bake covered another 20-30 minutes. For a crunchier top, remove cover for the last 10 minutes.
Brown beef in a Dutch oven; drain. Add tomato sauce, 2 cups water, paprika, cumin, onion flakes, garlic salt, chili powder, and ground red pepper. Cover and simmer for 30 minutes, stirring occasionally. Dissolve 2 tablespoons masa into 1/4 cup hot water to make a thick, but flowable mixture. Add masa mixture to chili. Cover and simmer another 15-20 minutes.
Line deep pan with chopped celery and onion (optional). Cut chicken into serving pieces. Mix all the sauce ingredients; chicken stock, Worcestershire sauce, garlic powder, pepper, paprika, salt and vegetable oil. Dip chicken pieces in sauce and place in a pan in a single layer. Bake in a preheated 450 degrees Fahrenheit oven for 15 minutes. Reduce heat to 250 degrees Fahrenheit. Bake for another hour, basting frequently with sauce. Set your timer for every 15 to 20 minutes for a basting reminder.
Melt the chocolate and butter then leave to cool. Meanwhile beat the eggs then add the sugar, vanilla and cooled chocolate mixture. Add the flour and baking powder and mix well. Put in greased brownie pan (around 8 inches square). Cook for 30-35 minutes at Gas 4,180c. Allow to cool a little in the pan then cut into squares. If you don't have chocolate you can substitute for 6 tablespoons of cocoa and 2 tablespoons of butter.
Put the pizza crust on a cookie sheet of pizza stone. Spread pizza sauce evenly over the crust. Heat the oil in a small skillet over medium heat. Saute garlic and onion in hot oil for about 2 minutes or until the onion is crisp tender; stir frequently to keep the garlic from burning. Stir in broccoli slaw or carrots/zucchini; stir/saute for 5-6 minutes (add up to 2 tablespoons water to keep broccoli from sticking), until the broccoli is crisp-tender. Spoon vegetable mixture over the pizza sauce. Sprinkle chopped basil over vegetables. Sprinkle cheeses over the top. Bake in a 450°F oven for about 10 minutes or until the cheese is melted. I lightly sprinkle with salt and pepper once it is cooked; omit this is you are on a sodium-restricted diet.
Preheat oven at 350°F Grease a 8-1/2 x 4-1/2-inch bread pan; set aside. Mix together flour, flaxseed meal, sugar, baking powder, baking soda and salt in a bowl. In a separate bowl, beat together eggs and oil. Add dry ingredients and mashed bananas alternately to egg and oil mixture, stirring until dry ingredients are moistened. Pour into prepared pan. Combine topping ingredients and sprinkle over batter in loaf pan. Pat down firmly into batter or swirl topping into batter with knife. Bake 55-60 minutes.
Cook sausage and pasta and set aside. Cut and saute your onions and other veggies in a large skillet with a little bit of oil. (medium heat). Add pasta sauce to cooked veggies and mix well. Cut cooked sausage in half lengthwise and then slice into bite size peices and add to skillet. Cook mixture over medium heat until hot and bubbly throughout. Add 1 cup of shredded cheese to pan, stir in and turn off heat. Sprinkle remaining cheese on top and serve immediately. For OAMC: Follow instructions the same as above BUT put the mixture into a 9X13 pan (serves 6-8) or an 8X8 pan (serves 4) before adding the final cup of cheese to the top. Allow to cool completely before freezing. To reheat, thaw overnight and then bake at 350 for 30-45 minutes until hot. This can also be frozen in Ziplock Freezer bags, thawed overnight, and reheated in the skillet on medium heat for about 10 minutes. However, if freezing in bags be sure to add the last cup of cheese just before serving.
Preheat your oven to 350*F. In a bowl, mix the flour, baking powder, and salt, set aside. Place 8 ounces of bittersweet chocolate chips and butter in a medium microwavable bowl and heat for 1 minute. Stir the chocolate butter mixture and microwave again for 30 seconds. Continue to microwave and stir until the chips have melted and the mixture is smooth, set aside. In a heatproof bowl, whisk the eggs, sugar, and vanilla thoroughly and set the bowl over a pot of just barely simmering water using it as a double broiler. Continue to whisk everything until the mixture is lukewarm. Combine the egg and chocolate mixture (should be lukewarm) stirring until they are well combined. Add the flour mixture, 6 ounces chocolate chips, and pecans. The batter will look like thick cake batter. Don't worry, after they bake they will look like and taste like cookies! Scoop the dough (it will look wet and sloppy) into rounded tablespoons on a cookie sheet lined with parchment paper, 2 inches apart. Bake 14 minutes until the surface of the cookies looks dry and set. With the cookies still on the parchment paper, slide them onto racks to cool. Gently peel the parchment paper back after cookies have cooled for at least 30 minutes.
Preheat oven to 350°F Peel the potatoes and slice thinly. Slice the onion thinly. Melt the butter in a frying pan over low heat and cook onion till slightly soft. Butter a baking dish and spread a layer of potatoes on the bottom, spoon some onions on top. Add salt and pepper, then sprinkle with cheese. Carry on layering potatoes, onions, cheese, finishing with potatoes. Beat the egg into the cream with a fork or whisk. Pour it over the potatoes and sprinkle the remaining cheese on top. Bake the potatoes for about 1 1/2 hours. Test them with a knife to check that they are cooked all the way through.
Preheat oven to 350. In a large skillet, brown ground turkey. Add onions and corn, cooking until the onions are tender. Add taco seasoning and water and mix until well combined. Remove from heat and mix in sour cream and salsa. Using a 2 quart baking dish, layer a few handfuls of ranch tortilla chips, slightly crushed, to the bottom. Sprinkle half of the meat mixture over the top and sprinkle with half of the cheese. Repeat with remaining ingredients. Bake for 20 minutes or until heated through and cheese is melted. Top with desired toppings to serve.
Peel potatoes and cut into 1-inch pieces. Cover with cold water in a medium pot, stir in 1 teaspoons salt and simmer until very tender, about 18 minutes. Drain potatoes, then mash in a bowl. Cook scallions with 1/4 teaspoons each salt and pepper in 2 tablespoons annatto oil over med. heat, stirring, until scallions are softened, then stir into potatoes along with cheese. Form mixture into 8 balls and flatten each into a 3-inch patty. Heat 1 tablespoons annatto oil in a 12-inch nonstick skillet over med.-high until hot, then fry cakes in 2 batches, turning over once, until crusty, about 6 minute per batch. add remaining oil for second batch.
saute shallot in oils add green beans with juice add water chestnuts add cube and soy sauce cook down until no juice sprinkle on sesame seeds.
Cut bok choy in half lengthwise. Cut stem off as well as any bruised leafy tops. Rinse each half thouroughly to remove any grit. Slice each half crosswise into thin strips. Place all in a colander. Rinse lightly and shake until most of water has drained. Coat top with 1/2 tsp salt, and cover with a plate that fits inside the colander. Place a canned good on top of the plate to weigh it down. Meanwhile place apple and carrot matchstick pieces in a medium bowl. Add lemon juice, canola oil, and ginger. Add bokchoy to the bowl with the apple and carrot. Add 1/2 tsp coarse salt and some freshly grated pepper to taste. Stir and refrigerate for at least 15 minutes before serving.
PREHEAT oven to 350°F. COMBINE all ingredients in a 1-quart baking dish. BAKE 20 minute or until mixture is heated through; stir. Garnish as desired. Serve with crackers and/or vegetables.
Preheat grill or oven to 350 degrees F. Place pork in a medium roasting pan. Stir together the stock, vinegar, BBQ sauce, jalapenos, onion, and garlic in a bowl. Pour the mixture over the pork and season with salt and pepper. Cover the pan with foil and cook in the oven or on the grill for 3 1/2 to 4 hours or until the meat is fork tender. Let cool in the braising liquid, then drain the liquid from the meat and shred the meat into bite-sized pieces. Serve on buns, drizzled with Black Pepper Vinaigrette. Black Pepper Vinaigrette: 1/2 cup rice vinegar 1 heaping tablespoon Dijon mustard 1/4 teaspoon salt 1/2 teaspoon coarsely ground black pepper 2 teaspoons honey 3/4 cup extra-virgin olive oil Whisk together the vinegar, mustard, salt, pepper, and honey until combined. Slowly whisk in the oil until emulsified. Set aside until ready to use.
In a large saucepan over medium, heat oil. Add onion, bell pepper, garlic, cumin, salt, and black pepper. Cook, stirring occasionally until onion has softened about 5 to 7 minutes. Slowly whisk in the milk, tomato paste, and vinegar, until well combined; allow to steep for 20 minutes. In a large heatproof bowl, combine grated cheeses, tomatillo salsa, lime juice and oregano. Place a fine mesh strainer over the bowl containing the cheese. Strain milk mixture into the bowl. Discard solids from strainer. Using a wooden spoon stir cheese mixture until smooth and saucy. If cheese doesn't melt completely, set bowl over a pot of simmering water and stir until cheese melts and mixture comes together. Transfer to a bowl and serve immediately.
Place chicken, ricotta, breadcrumbs, garlic, herbs and seasoning in a mixing bowl and use your hands to mix it until all the ingredients are well-combined. Divide the mixture into four portions. Cut the pastry sheets in half lengthways and place a quarter of the chicken mixture lengthways down each of the long sides of each of the pastry halves; roll up the pastry to enclose the filling and place the four pastry rolls, seam-side down, on a chopping board; brush the pastry with egg and sprinkle with poppy seeds. Cut each pastry roll into six individual chicken and ricotta sausage rolls and arrange them on an oven tray lined with baking paper. Cook the chicken and ricotta sausage rolls in a hot oven (200°C) for about 35 minutes, or until the pastry is lightly browned and crisp. To make the lemon mayonnaise, combine all the ingredients in a medium bowl. Serve the chicken and ricotta sausage rolls warm or cold with the lemon mayonnaise.
Preheat oven to 375 degrees. Using the 2 T. extra virgin olive oil coat the bottom of a 9 X 13 inch baking dish. Arrange 1/3 of the zucchini slices on the bottom of the dish and season with a little salt and pepper (most likely you will NOT use the full 1 T of each). Evenly pour 1/3 of the heavy cream. Sprinkle with 1/3 of the mozzarella. Sprinkle with 1/3 of the fontina. Sprinkle with 2 T of the romano. Repeat layers. Top with the bread crumbs. (use fine dried). Dot the bread crumbs with the unsalted butter. To prevent spillage/smoke line a baking sheet with heavy duty foil and place prepared dish on this. Bake for 40 minutes until bubbling and top golden brown. Allow to stand for 5 minutes before cutting into it.
Fill a cocktail shaker half full with ice. Add tequila, cider, lemon juice and cassis and shake well. Fill two glasses with ice and strain the cocktail evenly between them. Garnish each with thin slice of apple if desired and serve.
In a c rockpot place fozen chicken, vegetables and soup mix. Cook on LOW 8 hours or HIGH approx 4 hours. When done, shred chicken with 2 forks. Season with salt and pepper. Serve over buttered white rice. Top with cheddar cheese if desired before serving.
Steam or boil carrots until crisp tender; drain. In a saucepan, melt butter. Add water, honey, marmalade, salt, and cloves. Bring to a boil for 1 minute to reduce to a glaze consistancy. Add cooked, drained carrots; sprinkle with the chopped cilantro and toss to coat well. Serve.
Place all ingredients in Zipper bag or bowl. let sit in refrigerator anywhere from 30 minutes to 5 hours. pour entire contents in a large deep skillet. cook until chicken is fully cooked and sauce is thickened. we like to serve as a sandwich with fresh tomatoes, greens, and pineapple slices on a Kings Hawaiian Sweet bread roll, but you can serve it however you want.
In a large skillet, cook the hamburger, onion, garlic and cayenne over medium heat. Stir often until meat is no longer pink (about 5 minutes). Add chili powder, cumin and salt. Cook about 1 minute. Add tomato sauce and cook the mixture, stirring often, until thickened (about 5 minutes).
Grease a 13x9 inch baking pan with butter or cooking spray. In a big saucepan, bring the milk, half-and-half, butter, and salt to a boil. Decrease heat to medium and gradually whisk in grits. Whisk constantly until cooked and thickened (follow package directions for cooking time, which will depend on the type of grits you use). Whisk in the parmesan, mascarpone, and pepper until well blended. Pour the grits into the prepared pan and refrigerate until set, about 1 hour. Use a biscuit cutter to cut the grits into shapes about 2 inches in diameter (or cut the grits into squares or triangles to avoid scraps). Grease a large skillet with cooking spray and place over medium heat. When the skillet it hot, cook the cakes in batches, leaving a little space between each one in the pan. Fry the cakes for 2-3 minutes per side, or until browned and crisp. Serve immediately.
Add the corn and beans to a large pot with enough water just to cover. Season with salt and pepper and bring to a boil over medium heat. Reduce heat to low and simmer until cooked through, 8-10 minutes. Variations: substitute hominy for the corn. Cook the beans and corn with some chopped potatoes and chopped greens; mash together well. Use any kind of beans; pinto,kidney,black-eyed peas,green peas or pigeon peas. To give the dish more flavor and texture, add some chopped greens, sauteed onions, cubed potatoes or cassava, stew meat or a little curry powder.
Cut the liver into 1in (2.5cm) strips, and soak the pig's liver in cold milk for 30-60 minutes, if possible. Lamb's liver need not be soaked. Peel and slice the onion. Peel and chop the fresh garlic. Remove the liver from the milk, but reserve the milk to use in the sauce. Heat the butter and oil in a frying pan over a moderate heat, and fry the onion for 2-3 minutes, stirring occasionally, until just soft. Add the liver pieces, fry gently, turning frequently to brown on all sides (3-5 minutes). Stir in the flour, garlic, tomato puree, herbs, salt and pepper. Remove from the heat. Dissolve the stock cube in the hot water. Gradually mix in the stock and milk, return to the heat and stir continuously until the sauce thickens. Lower the heat, cover the pan, and leave to simmer for 10 minutes until the liver is tender.
In a large bowl, combine the onion, jalapeno peppers, seasoning mix and beef, mix well. Form into 8, 1/2 inch thick, patties. Grill the patties over medium coals for 14 to 16 minutes for medium doneness or broil 3 to 4 inches from heat source 10 to 12 minutes. Center should be no longer pink. Turn patties once, half way through cooking. Serve on buns topped with cheese and guacamole.