HumbleIntelligence/food-ner-1-Million huggingface dataset:
Keep at least 3 tbsp jerk sauce aside for basting. Marinade chicken breasts in the remaining jerk sauce for at least one hour. Shred cheese Mysterious Island Salsa: mix the yellow pepper, tomatoes, onion, jalepenos, cider vinegar and salt. Heat up the refried beans on medium-low. Stir in the water. Add the garlic and a hint of allspice (to taste). Keep at low heat until the chicken is ready, stirring occasionally. Throw the chicken on the bbq. Bush extra jerk sauce on the breasts as each side cooks. Warm up the shells. Cut the breasts into thin slices Layer the tacos in this order: cheese, refried beans, chicken, jerk sauce (if you like), Mysterious Island Salsa. Serve with Coleslaw.
Blue layer: Combine the boiling water and the blue jello in a heat-proof mixing bowl. Stir with a whisk until sugar and gelatin are dissolved. Add the ice cream and continue to whisk until melted. Pour into a clear 11x17 pan and place in the refrigerator for 15-30 minutes to set. White layer: In a heat-proof mixing bowl, sprinkle the gelatin over the 1/2 cup cold milk; let set five minutes. Bring the 2 cups of milk to a boil and pour over the milk-gelatin mixture. Whisk until gelatin dissolves. Add ice cream and continue to whisk until melted. Pour over the blue layer in the 11x17. Place in the refrigerator for 15-30 minutes to set. Red layer: Combine the boiling water and the red jello in a heat-proof mixing bowl. Stir with a whisk until sugar and gelatin are dissolved. Add the ice cream and continue to whisk until melted. Pour over the white layer and refrigerate for an hour to allow the gelatin to completely firm up. Store any leftovers in the refrigerator.
Cup Cakes: Pre-heat oven to 200°C. Put all ingredients except milk in a food processor, blitz until smooth. Pulse while adding milk down the funnel, to make for a soft, dropping consistency. This can be done by hand. It should look like a small mixture. Spoon into 12 muffin cases. Bake for 15-20 minutes or until firm on top and golden brown. Turn onto wire rack when bearable. Icing: If necessary, cut tops of cakes so they are as flat as possible on top. Make up icing following instructions on packet. Dollop tbsp or so into a bowl, add colouring of your choice. Ice the cakes. Decorate with five dolly mixtures on top.
Boil potatoes about 10 minutes until just softening. Drain. Heat oil in large frying pan and add cumin, mustard seed, bay leaves and chillies (SIC). Cover and fry 2 minutes, shaking pan. Add garlic, potato and turmeric. Cover and steam until potato is soft. Stir gently once. Cool, divide among four trays, seal and labe. Use within 3 months. Reheat from frozen, covered 400F 200C gas 6 for 40 minutes.
Preheat oven to 400°F. Brown sausage, onions, garlic, green pepper, and mushrooms in a skillet over medium high heat for 6-8 minutes until sausage is cooked, stirring frequently. Drain and return sausage mixture to warm skillet. Stir 3 tablespoons flour into the sausage and vegetables and then add spaghetti sauce, mixing well. Bring to a boil stirring often. Pour into lightly greased 6x10 or 8x8 baking dish and top with shredded Italian cheese. A blend of Italian cheeses works well but use whatever you like or have on hand. Beat egg and stir in milk, oil, salt until well blended. Stir in the remaining flour and parmesan cheese and mix well. It should be pourable and not a dough like biscuits so adjust with a bit more flour or milk as needed. Pour over sausage/cheese in casserole covering the entire top evenly. Sprinkle a little more shredded parmesan cheese on top if desired. Bake, uncovered, 25-30 minutes until golden brown. Let stand 10 minutes before cutting into squares for serving.
Heat olive oil in a large saucepan. Stir in yellow onions and carrots and cook, stirring often, until onions are soft, about 3 minutes. Add ginger and cayenne; cook 1 minute. Add sweet potato, 2 cups water, tomato juice, salt and pepper. Bring to a boil; reduce heat and simmer, stirring often, until potatoes are soft, about 15 minutes. Let cool slightly. Ladle soup into the bowl of a food processor. Add peanut butter. Cover and process until smooth. Pour into a clean pan. Heat soup over low heat. Add remaining 1/2 cup water to thin, if desired. Ladle into soup bowls and top each serving with green onions.
Vanilla Ice Cream: In a mixing bowl, combine heavy cream, evaporated milk and salt. With a stand mixer, beat until stiff peaks form gradually increasing speed to high, as mixture thickens. Slowly drizzle in sweetened condensed milk starting mixer speed at low and gradually increasing it to high. Beat on high speed until stiff peaks form. Add vanilla extract. Beat until it is well blended, maintaining stiff peaks. Chocolate Fudge Chunks: Line an 8x8-inch pan with foil. Set aside. Add all ingredients into a double-boiler. Stir and melt until the chocolate is melted and completely smooth. Pour in an even layer into prepared pan. Refrigerate or freeze until set. Remove foil from large chocolate bar and place on a cutting board. While still cold, cut into 1/2-inch cubes. Keep refrigerated or frozen. Cook's Note: The recipe for Chocolate Fudge Chunks will make more than what is called for in the recipe for Vanilla Ice Cream with Chocolate Fudge Chunks. Assembly: Spread one-quarter ice cream on the bottom of a freezer-safe container. Scatter 1/3 cup chocolate fudge chunks on top, distributing evenly. Spread one-quarter ice cream evenly over the chocolate fudge chunks. Scatter 1/3 cup chocolate fudge chunks on top, distributing evenly. Spread one-quarter ice cream evenly over the chocolate fudge chunks. Scatter 1/3 cup chocolate fudge chunks on top, distributing evenly. Spread remaining one-quarter ice cream evenly over the top of the chocolate fudge chunks. Gently swirl the ice cream with a knife to move and separate the chocolate fudge chunks. Scatter 1/2 cup chocolate fudge chunks over the top layer of ice cream, distributing evenly. Cover tightly. Freeze until firm and completely solid, about 8-10 hours.
Heat a wok or large saucepan over a medium heat. Add the peanut oil and toss in the garlic and red onions. Stir fry for about a minute, until the garlic gives off a nutty aroma. Add the red wine vinegar while still on the heat - cook down and stir in the chile flakes along with a pinch of salt and pepper. Take the pan off the heat and leave to cool before adding the olive oil and lime juice. In a large bowl, tip in all the salad ingredients and spoon over the dressing. Leave the garbanzos to steep for an hour or so before serving at room temperature, either as a starter or as an accompaniment to roast meats.
In a shallow dish, stir together flour and salt and dredge veal, one piece at a time, shaking off excess. In a large, non-stick skillet heat oil over moderately-high heat until it is hot but not smoking, and saute veal for 1 minute or until pale golden. Turn veal and saute 30 seconds more, or until pale golden and just springy to touch. Transfer to a platter and keep warm, covered. Add wine, lemon and capers to the skillet and simmer for 1 minute. Swirl in butter and parsley and pour the sauce over the veal. Serve with buttered rice and steamed broccoli and carrots.
Preheat oven to 375 degree. Cut 3 slices of toast into cubes. Mix tomatoes, chopped onion, sugar, salt and pepper together. Grease a casserole dish. Put in layers starting with cubed toast, then a layer of the tomato mixture, the toast, and then the tomato mixture. Top with the 1 slice of toast. Pour melted butter over the slice of toast. Sprinkle with the cheese. Bake for 20 minutes.
Preheat oven to 350-375. Halve raw spaghetti squash with a sturdy sharp knife, scoop out, and discard the squash poop with a spoon. Place halves onto an oven safe cooking dish face up. Clean head of garlic and thinly slice garlic, (the larger pieces of garlic brown nicely, and offer a wonderful layer of complexity to the dish). Spread garlic into the bowl like shape of the squash, salt and pepper vigorously, drizzle with a 50/50 mixture of olive oil, and vegetable oil (get the oil everywhere inside the squash). Place onto the upper middle rack of the oven for about 30-40 minutes. (You will know it is ready when the squash separates with little resistance from the skin). Remove from oven, and place in coldest location possible for at least 20 minutes, before separating from skin. Use a fork to scoop and separate squash strands, add any other ingredients you like at this point. Parmesan, Romano, or Pecorino, Feta, are all excellent additions to this dish, as well as, meat, sausage, veggies, olives, the list is endless. WARNING **** If you use a loose tomato based sauce DO NOT add it immediately to the squash; this makes the squash runny, mushy, and unpalatable. Instead garnish the dish with a little bit of sauce atop the squash, and then offer more sauce on the side, in a separate dish. If you ever had it served this way you know what I mean. You can also take any leftovers and add a little bit of flour, and make into patties and fry.
Blender Hot Sauce- Put all ingredients in the blender and liquify until all ingredients are completly chopped. Refrigerate. Tex-Mex Rice- Put olive oil in a deep saute pan. Heat. Add onions and begin to saute. Add dry rice and cumin, cook and stir until toasted. Add 3 TBS blender hot sauce,and 1 can chicken broth. Cook until liquid is half gone. Remove from stove and cover . Let sit about 5-8 minutes. Enjoy!
Preheat oven 350 degrees. Lightly butter 13"x9" baking pan. Peel and cube eggplant. Boil in just enough water to cover until very tender; drain well and set aside. Using a food processor, process ham until coarsley chopped; set aside. In a large skillet or Dutch oven over medium heat, fry together onion, bell pepper and garlic until tender. Add basil, salt, black pepper, cayenne, paprika and reserved ham, stirring well. Cook about 5 minutes. Turn off fire. Add eggplant, mashing well and breaking up chunks. Add to the eggplant mixture 1/2 cup breadcrumbs and 1/4 cup Parmesan cheese; combine. Turn mixture into prepared baking pan, smoothing top. Sprinkle top with the additional breadcrumbs and Parmesan cheese. Dot with butter. Bake 350 degrees about 20 - 30 minutes or until crumbs and cheese on top become slightly browned.
Heat 1 tbsp of the oil in a large saucepan or Dutch oven over medium-high heat. Season the beef with 1/2 tsp salt and 1/4 tsp pepper and cook, turning occasionally, until browned on all sides, 3 to 5 minutes. Transfer to a plate. Heat the remaining tablespoon of oil in the saucepan over medium-high heat. Add the onion, carrots, garlic, rosemary, and 1/4 tsp each salt and pepper and cook, stirring occasionally, until softened, 6-8 minutes. Add the tomato paste and cook, stirring, until slightly darkened, about 1 minute more. Return the beef to the saucepan and add the chicken broth and tomatoes. Simmer, covered, stirring occasionally until the beef is fork-tender, 60-75 minutes. Add the mushrooms to the saucepan and cook, covered, stirring occasionally until tender, 10-12 minutes more. If sauce is too thin, simmer, uncovered, until thickened to the desired consistency. Meanwhile, cook the pasta according to the package directions; drain and return it to the pot. Add the beef ragu and Parmesan and toss. Serve with additional Parmesan.
Rinse hijiki to remove any sand. (If you don't have a fine mesh strainer, just swirl the seaweed around in a bowl of water, then drain.). Place hijiki in a bowl with 1/2 cup warm water. Let soak for 15 minutes. In a small saucepan, heat sesame oil over low-medium heat. Add carrots and cook until softened. Add hijiki, citrus juice or vinegar, sea salt, and a dash of white pepper to the carrots. Heat through. Sprinkle with sesame seeds and serve warm or cool.
Place all the ingredients in a smoothie maker or food processor and blend till smooth. Serve chilled in a tall glass.
Meatloaf: Mix all ingredients together place in a loaf pan and bake at 350°F for 45 minutes. Glaze: While meatloaf is cooking place ingredients for glaze in a sauce pan and cook on stove top until the brown sugar is dissolved. When meatloaf is done, pour over the top and bake an additional 10 minutes.
Preheat oven to 350°F. Spray a 1 quart shallow baking dish with nonstick spray. Halve the tomatoes then squeeze out and discard seeds. Place tomatoes cut side up in dish. Combine the bread crumbs and parmesan cheese in small bowl. Sprinkle over tomatoes and bake until soft, about 35-45 minutes. 1 point per serving (1 tomato half).
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta. Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Peel,clean, and devain the shrimp. Dust the shrimp in potato starch. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.
In large saucepan, saute chicken, onions and garlic power in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from heat; stir in sour cream and cream. Serve immediately.
Preheat the oven to 375 degrees F. Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside. For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat. Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Roughly chop the wild mushrooms. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside. To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan. Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.
Preheat oven to 400. Grease muffin pan. Sift flour, baking powder, 1/4 cup sugar and salt into bowl. Whisk cooled butter togther with egg, buttermilk and cider. Add this mixture to dry ingredients, stirring only enough to mix. The batter should be fairly stiff. Gently fold in cranberries and apples into batter. Pour into muffin cups (about 2/3 full). Sprinkle and additional tsp of sugar over each muffin. Bake muffins for 20-25 minutes or until toothpick inserted in center of muffin comes out clean. Turn out onto rack to cool.
Bring a pot of salted water to a boil and cook penne for 20 minutes or until done to your taste. Melt butter in a medium saucepan adding crushed peppers. Cook for 1-2 minutes over medium heat. Add vodka and simmer for 1-2 minutes. Add tomato sauce and mix thoroughly. Add cream slowly being careful not to curdle it. Bring sauce to a simmer slowly. Drain pasta and add sauce mixing thoroughly. Add Parmesan cheese and mix well. Serve immediately.
In microwave bowl melt butter, whisk in flour and once it is smooth gradually whisk in milk a bit at a time until mixture is smooth again. Microwave on high, stirring until smooth every minute, until mixture thickens into a white sauce, about 4-5 minutes in all. Stir in desired seasonings and 2/3rds of cheese until melted. Season with salt and pepper to taste. Stir in macaroni. Pour 1/2 of the macaroni mixture into a greased 1 1/2 quart baking dish. I like to use a 9 x 11 to spread it out thin. Sprinkle with half the remaining cheese. Top with the other half of the macaroni and the rest of the cheese. It's ok to grate more cheese if you want and/or mix in other cheeses like mozzarella. I do! Melt butter in a pan and toss in fresh bread crumbs until browned for topping OR sprinkle macaroni with packaged bread crumbs and dot with butter. Bake at 350 for 30 mins, until breadcrumbs are lightly browned. Since I spread it out thin and the ingredients are already warm it usually doesn't take the full 30 mins to cook. You don't want to dry it out ether. Let rest for about 5 mins before serving.
Peel onions without cutting through the bases. In large pot of boiling water, cook onions about 20 minutes. Drain & immerse in a pot of COLD water. Preheat oven to 400 degrees F & oil a baking dish big enough to contain the 6 onions without crowding. Using a small sharp knife, cut around & scoop out the central section of each onion. Remove about half the inside (saving it for soup or sandwiches). Lightly salt empty cavities, then let onions drain upside down. In a small bowl, beat the ham into the egg. Stir in bread crumbs, parsley, garlic, nutmeg & ALL BUT 3 tablespoons of the grated cheese. Add 3 tablespoons of the oil & season with salt & pepper. Pat insides of the onions dry with paper towels, then stuff them using a small spoon. Arrange onions in one layer in prepared baking dish. Sprinkle tops with remaining cheese & then with oil. Bake for 45 minutes, or until onions are tender & golden on top. Remove from oven & serve hot!
Scoop out center of each apple and and leave cavity about 1/2 in from bottom. Peel top of apples down about 1 in and brush lemon juice on top. In bowl, combine craisins, pecans, brown sugar, cinnamon, and butter. Spoon mixture into apple cavities. Pour 1/2 c water in sprayed crockpot and arrange apples inside. Cover and cook on low 1-3 hrs or until tender. Serve warm or room temperature with carmel ice cream topping. (Serving over ice cream is optional and recommended).
Soak the rice noodles in hot water to cover, for at least 30 minutes. Drain and set aside. Prepare all the remaining ingredients to be ready to cook. Make the sauce - combine the tamarind juice (or vinegar), fish sauce,brown sugar, and paprika in a small saucepan. Stir and heat over medium heat until it starts to boil, then lower the heat and simmer the sauce for 10 minutes. Taste for the proper balance of sweet/sour/salty, and adjust if necessary. Set aside. Heat 1 tbsp oil in large wok or non-stick skillet. Add eggs and scramble them. Remove eggs and set them aside when just done. Heat 1 tbsp oil in the wok or skillet and saute shrimp with 2 tbsp of the sauce. Remove and set aside as soon as the shrimp are pink (about 2 minutes). Heat 1 tbsp oil in the wok or skillet and saute onion and garlic, adding about 2 tbsp sauce. Add noodles, stir well, adding more sauce to keep the noodles moist. If noodles become too dry, sprinkle with some water. Remove noodles and set aside. Heat 1 tbsp oil in the wok or skillet and saute fried tofu, preserved white radish, and 1 tsp chile flakes (or to taste). Add remaining sauce. Return noodles to pan with tofu mixture. Taste again, and adjust. Add cooked shrimp, bean sprouts, green onion, and scrambled egg. Lift and turn the noodles a few times to mix. Serve on the plate with a lemon wedge, and top with chopped peanuts, and a few chile flakes.
Preheat oven to 350 degrees. Lightly grease a cookie sheet. In bowl mix pizza mix, cinnamon and brown sugar. Stir in water and sour cream. Place in a greased bowl cover and let rise for about 1 hour or until doubled in size. Turn dough onto floured surface and roll into an oblong 24x6 inch piece. Spread melted butter on dough. Mix brown sugar and cinnamon together and sprinkle on butter. Let stand 5 minutes. Cut into 1x6 inch strips. Fold strips in half and twist. Place on cookie sheet and bake 12-15 minutes. Whip dipping sauce ingredients together in bowl and serve for dipping.
Cut squash in half, seed, peeled and dice. Place squash, onions, garlic, rosemary and red pepper into bowl of food processor and puree. Heat a soup pot over medium heat and add 1/2 tablespoon of the oil. Add the squash mixture and cook, stirring, for 5 minutes. Add broth and beans Add salt and pepper to taste. Bring to a boil then reduce heat and simmer for 15 minutes. Cut scallops in half horizontally. Pat dry, season with salt and pepper to taste. Heat a large skillet over medium-high heat adding the remaining tablespoon of oil. Add scallops, cook for 1 minute. Turn, cook for 1 minute more, or until opaque. Transfer scallops to side dish. Ladle the squash soup into large bowls. Divide the scallops among the bowls and sprinkle with parsley.
Soak wheat berries in large bowl of cold water overnight. Heat oil in 2 qt saucepan over medium heat. Add mushrooms, and season with salt, if desired. Saute mushrooms 10 minutes or until beginning to brown. Add garlic and saute 2 minutes more. Sir in white wine and simmer until vinegar is almost evaporated, stirring to scrape up browned bits from pan. Drain wheat berries and add to mushroom mixture with vegetable broth and water. Bring to a boil, then reduce heat to medium-low and simmer 20 minutes. Add kale, and cook 10-20 minutes more, or until kale is tender. Season with salt and pepper, if desired.
With a sharp knife, cut a pocket in the side of each pork chop. In a large skillet, brown pork chops and garlic in 1/4 c butter. Season with salt and pepper to taste. Remove pork chops; set aside. In same skillet, cook onion and celery in remaining butter until tender. Add apples, water, craisins and 1/2 tsp salt and 1/2 tsp pepper. Add stuffing mix; mix well. Stuff into pockets in pork chops. Place pork chops in a 13 x 9 x 2 inch baking pan. Cover and bake at 325 degrees for 1 1/2 to 2 hours or until chops are tender. Extra stuffing may be baked in a greased 1 quart casserole for 40 minutes.
Shred rinsed lettuce and arugula and arrange on a plate (this salad looks prettier on a flat surface, so for presentation, use a plate rather than a bowl). Halve cherry tomatoes, arrange on top of salad. Mix olive oil and balsamic vinegar, drizzle on top of the salad. Season with salt and pepper, if you prefer. Peel pear(s) and cut into small cubes. Heat butter in a pan and cook pear cubes until warm and soft. Let cool a little and pour on top of the salad. Slice halloumi cheese (soak in cold water first for 5-20 minutes if you want to reduce the saltiness). Heat butter in a pan and fry the slices until browned on both sides; arrange on top of the salad. Serve immediately while the cheese is still warm.