HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat butter in a frying pan, add chicken (or tofu or mushrooms or whatever) until golden brown, then drain. Process this in food processor (along with the pancetta, if you choose to include it) until finely chopped. Transfer to bowl and add cheese, nutmeg, egg and salt and pepper to taste. Fill pasta and seal edges with egg whites (use a pastry brush to apply this, or your impeccably clean hands).
Note: If you like more meat, and less beans, replace the Drained can of beans with a second pound of meat. Heat oil in large skillet on medium heat. Add garlic, onion, and peppers to oil, and sautee until onions are translucent and soft. Add ground beef to the sauteed onions, garlic and peppers, brown the meat, and drain. Add meat and veggie mixture to crock pot. Add the drained and undrained beans to the crock put, and mix with the meat. Add the tomato paste, water, beef gravy, katsup, hot sauce, chili powder, cumin, salt and pepper to the crock pot. Stir all ingredients together until well blended. Cook in crok put on Low for 8-10 hours, or on high for 4 hours. Serve over rice, with hot dogs, or just have a bowl o' chili!
Preheat oven to 350 degrees. Place bread crumbs in a large bowl top with 1/2 and 1/2 soak five minutes. Add the rest of the meatball ingredients and mix well. Make golf size balls. Mix flour and paprika together. Coat balls in flour mixture. Place on a parchment lined cookie sheet and bake in preheated oven for 15 minutes. Sauce: Meanwhile heat oil in a large pan. Saute onions, garlic, ginger five minutes. Add rest of sauce ingredients except parsley and simmer 5 minutes. Add baked meatballs and simmer 5 minutes this sauce with extra broth or water. Garnish with parsley. Can be eaten with toothpicks or placed in lettuce as wraps.
Spray large microwave safe mug with nonstick spray. Add egg beaters and onion. Microwave 1-1/2 minute. Gently stir in chicken. Microwave 1 mini. Top with hot sauce, blue cheese and parmesan.
1. Cook noodles. Drain. 2. Chop veggies. 3. Assemble sauce ingredients. 4. Toss noodles, veggies and sauce together. Chill. Garnish with sesame seeds.
Saute meat,onion celery, with the garlic. Drain. In a large sauce pan combine all ingredients. Simmer for at leat two hours. I put in crock pot and simmer on low for 6 hours.
Place carrots in the bottom of the crock pot and put ham on top. Mix orange juice and honey together and pour over ham and carrots. Cook on LOW for 6-8 hours. Basting once an hour.
Grease lined tin with melted butter. Sift flour and baking powder into processor and add all remaining ingredients. Run machine for 20 counts. Scrape down sides. Run machine for a further 30 counts. Transfer to prepared tin and spread evenly with a spatula. Bake at 160° C for 1 1/2 hours. Leave in tin 15 minutes before turning onto a rack. VARIATIONS Seed cake = Add 2-3 tsp caraway seeds after scraping down the sides. Orange Cake = omit vanilla. Add 1 tsp orange peel. Lemon Cake = Add 1 tsp lemon peel. Chocolate Speckle Cake = Add 1 crushed Chocolate Flake Bar after scraping down sides. Raisin Cake = Add 3 oz raisins after scraping down sides. Spicy Cake = Add 2-3 tsp Mixed Spice with the other ingredients.
Preheat oven to 350 degrees F. Grease a deep cake pan or bundt with non-stick cooking spray, set aside. Blend flour, SPLENDA(R) Granulated Sweetener, SPLENDA(R) Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl. Combine buttermilk, oil, EggBeaters, vanilla extract, and coffee in a small bowl. Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes). Pour batter into cake pan or bundt pan. Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes. Note. Exchanges per Serving: 2 Starches, 2 Fats.
Preheat oven to 425 degrees F. In a skillet over medium-high heat, cook meat and onion until meat is brown and onion is translucent. Using either a spray or butter, coat a baking dish and set aside. In a large bowl, mix the milk, eggs, 1/2 cup cheese, nutmeg and season with salt and pepper. Combine the noodles and meat and pour into the baking dish. Add the egg/milk mixture over the meat/noodles mixture and then layer the remaining cheese on top. Cook in the oven for 40 minutes, until the cheese on top is golden brown and the casserole is heated through. Garnish each serving with a dollop of ketchup on top.
Measure first 4 ingredients into a small bowl, stirring well to mix. (Note: As tastes have changed over the years, I have gradually decreased the Accent slightly, measuring a scant tablespoon so it won't be too salty.) Pour 1 can of tomatoes, including juice, into the bowl of a food processor. Add 2 tablespoons of spice mixture and 5- 6 slices of pickled jalapenos. Pulse on and off briefly several times until ingredients are well-mixed and tomatoes are broken into small pieces but still retain some texture. (It should look like a thick salsa.) Pour tomato mixture into a medium saucepan. Repeat with remaining can of tomatoes, remaining spices, and additional slices of jalapenos, adding mixture to the saucepan after processing. If your food processor can handle it, grate cheese and then put in a large pot or Dutch oven; if not, chop cheese coarsely by hand. (A Cuisinart makes it easier, but it doesn't affect the final outcome.) Cook tomato mixture over medium heat, stirring frequently; bring just to the boiling point, BUT DO NOT ALLOW TO BOIL! The instant the first bubble breaks the surface, remove from heat and pour over cheese. Stir well, until cheese seems to have melted as much as it's going to (which won't be much-- it will still be extremely lumpy). Using a ladle (or a coffee mug), pour approximately 3 cups of the mixture into the food processor bowl. Process approximately 20-30 seconds, until mixture is smooth. Remove lid from processor bowl and taste for'heat' and consistency. If it is not as hot as you'd like, add a few more jalapeno slices. It will be waaaay too thick, so add water (several tablespoons at a time), processing briefly after each addition, until it is the proper consistency. Each batch will require a different amount of water, depending on the ratio of cheese to tomato sauce, but you'll quickly get the hang of about how much to add. If you accidentally get one batch too thin, you can easily compensate by making the next one extra-thick and stirring them together. Although this makes a huge amount, it will disappear more quickly than you ever thought possible, so stock up on lots of chips! Leftovers keep well in the refrigerator for days on end.
Saute the chopped onion in the olive oil until golden. Add chopped kale, carrot and shredded brussel sprout and allow to soften a little. Pour over the stock and bring to the boil, adding the sprig of rosemary. Simmer for 45 minutes adding more stock if required. At this stage the soup will be very watery. Drain the can of beans, rinse in a colander and then mash with a fork or blend. Add the mashed beans to the soup. This will make th broth a little thicker and give it an interesting texture and flavour.
Mix all ingredients and rub onto brisket. Place on a large sheet of plastic wrap, and wrap tightly. Place on a baking sheet and chill for 6 -8 hours. Remove meat from refrigerator and bring to room temperature. Prepare the smoker with the mesquite and apple wood chips. Line drip tray with foil, and place the meat on the rack. Preheat the stovetop. Place smoker on stove top and smoke for 1 1/2 hours at a medium to low heat setting. Preheat oven to 275 degrees. Remove meat from smoker and place in a covered roasting pan or wrap in heavy foil. Bake for 3 hours. Remove meat from the oven and carve against the grain. Serve with BBQ Sauce on the side for dipping. Barbecue Sauce: 1/2 Tbsp vegetable oil. 1/2 cup chopped yellow onion. 1 tsp chopped garlic. 1 cup ketchup. 2 Tbsp dark brown sugar. 1 1/2 tsp molasses. 2 Tbsp apple cider vinegar. 1 Tbsp each lemon juice, orange juice, dry mustard, Worcestershire sauce, hot red sauce. In a large saucepan, heat oil over a medium high heat, add onions, cook till soft, stirring - 4 minutes. Add garlic and cook for 1 minute. Add the rest of the ingredients and bring to boil - lower the heat to simmer and cook - stirring occasionally until sauce thickens - 15 - 20 minutes. Cool slightly before serving. Enjoy!
Cover approximately 20 tin cups used to steamed the cakes with parchment papers then put them into a steamer pot with boiling water. Mix egg yolks, egg white, baking soda, sugar and vanilla until they make a smooth batter then put in turns, 1/2 portion of the flour, 1/2 portion of the soda water until all of them are used, mix well. Take 5 Tbs of the batter and put it in a separate bowl. Pour in the cocoa and mix well. Pour the white batter into the tin almost to the top then pour in 1-2 tsp of the cocoa batter on top. Do this until all the batter is used up, 20 tin cups. Close the steamer lid, let it steamed for 20 minutes with high temperature. Then use low temperature for another 5 minutes. For 20 tin cup cakes.
In a large frying pan, cook bacon slices until crisp. Remove and drain on a paper towel. When cool, crumble into pieces. Using the same pan, add onion, green pepper and garlic to bacon drippings and saute over medium heat until onions start to soften. Add remaining ingredients heat to a low boil. Reduce heat and simmer for 30 minutes. Divide between 2 large bowls (or 4 smaller bowls) and top with bacon pieces.
Prepare pudding according to package directions. Whisk in cake mix. Stir in chocolate chips. Pour into a greased 15- x 10- x 1-inch baking pan. Bake at 350 degrees F. for 30 to 35 minutes or until the top springs back when lightly touched. Dust with confectioner's sugar. Serve with ice cream, if desired.
Sift flour, baking powder, soda, salt and sugar in a mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Add in mashed bananas and sour milk. Mix by hand 300 strokes or in a mixer at low speed for 2 minutes. Add eggs and vanilla. Beat for 1 minute on low speed or by hand 150 strokes. Spread into an 8x10 inch pan or 9x9 inch pan that is greased only on the bottom Bake at 375 degrees for 35-42 minutes. While the cake is cooking prepare crunchy topping. Cream butter and sugar. Add coconut and nuts. Remove cake from oven and turn dial to broil. Spread crunchy topping (I usually make 1 and a half times the topping recipe) over hot cake and broil until sugar is bubbly and topping is browned (Approximatley 3 minutes).
Preheat oven to 350 degrees. In casserole put hamburger, all three cans of beans, bacon, and onion soup mix, stir well. Mix together in a bowl, ketchup, vinegar, mustard, and salt and pepper, mix well. Pour into hamburger and bean mixture, stir well. Bake for 45 minutes.
In a large stock pot bring 8 quarts of salted water to a boil. Add lobsters. Return to a boil; reduce heat. Cover and simmer for 20 minutes. Drain and rinse with cold water. Let cool enough to handle. Remove meat from claws and tails. Slice tail meat. In a large saucepan cook asparagus in boiling, salted water for 4 to 6 minutes or until crisp- tender. Drain' rinse in cold water and drain again. Arrange asparagus spears and lobster over greens. Drizzle vinaigrette over salads.
In a small bowl, combine salt, thyme, ground red pepper and paprika. Set aside. Heat 2 tablespoons olive oil in saucepan over medium heat. Add garlic and brown lightly. Add half the dry seasoning mixture, the green onion and chicken stock. Reduce by half (about 2 minutes). Stir in cream and let sauce come to a boil. When it boils, whisk in Parmesan cheese. Reduce heat and let simmer on low to reduce about 2 to 3 minutes. Add cooked rigatoni and toss to completely coat pasta with sauce. Brush tops of chicken breasts with 1 tablespoon olive oil. Gently pat with remaining dry seasoning mix. Place 2 tablespoons olive oil in saute pan over medium heat. When oil is hot, place chicken in pan, seasoned side down, and cook 2 minutes. Turn and cook 2 minutes more. Remove to a cutting board and slice. Divide rigatoni among pasta bowls. Place chicken strips evenly across each. Garnish with diced red and yellow bell peppers and a sprig of cilantro.
Place squash in a vegetable steaming basket over boiling water. Cover and steam until tender, about 5 minutes. Set aside. Spray a large saucepan with cooking spray and set the pan over medium heat. Add bell peppers and onions and cook, stirring, for 3 minutes. Add all seasonings/spices and stir to coat the vegetables. Add couscous and cook for 2 minutes. Remove the pan from the heat. Add boiling water to the pan. Cover and set aside for 7 minutes to steam. Fluff gently with a fork and add steamed squash, chickpeas and parsley. Toss to mix, serve warm.
Toss the grated zucchini with a teaspoon of salt and set it aside in a colander while preparing the rest of the ingredients. Then rinse the zucchini and squeeze out as much moisture as you can. Toss the zucchini with the eggs, chives, garlic, parsley, marjoram and lemon zest. Stir in the bread crumbs along with the pine nuts and capers. To check the seasonings, fry a dab of the mixture, then taste it for salt and pepper, and season the batter accordingly. Put a very thin layer of olive oil into a skillet. (I use two skillets so I cook them faster.) When hot, add the batter in 1/2 cup measures. Spread the batter out a bit and cook over medium heat until golden. You can also make smaller individual cakes using less batter for each skillet cake. When one side is golden, turn and cook the second side. Serve right away or keep warm in the oven until all are done. Top with halved cherry or grape tomatoes, if desired.
Cut chicken into thin 2 inch (5 cm) long strips; set aside; cut red pepper into strips; set aside; using vegetable peeler remove thin orange rind and cut into julienne strips; set aside. Squeeze orange and reserve 1/4 cup (50 ml) juice in small bowl; stir in chicken stock, soy sauce, sugar, cornstarch, sesame oil, pepper flakes and hot pepper sauce; set aside. In wok or large skillet, heat 1 tbsp oil over high heat; stir fry chicken until no longer pink inside, 3 or 4 minutes; remove chicken and set aside; heat remaining oil in the wok or pan; stir fry gingerroot and garlic for 10 seconds; add orange rind and red pepper, stir fry for 1 minute or until tender crisp; stir in soy sauce mixture; cook, stirring, until thickened. Return chicken to wok and stir until heated through.
Place the ingredients together in a blender or food processor and process until well blended. Serve immediately or store tightly covered in the refrigerator until ready to serve.
Preheat oven to 350°; butter a deep 1 1/2 quart casserole and set aside. In a mixing bowl, combine the oats and milk, stir, and let stand until oats are softened, about 10 minutes. Add in eggs, butter, brown sugar, and raisins; stir until well blended. Sift 2 cups of the flour, the baking powder, salt, and cinnamon directly into the oat mixture; stir until well blended and smooth, adding more flour as necessary for a firm consistency. Scrape batter into the prepared casserole; bake until a straw inserted into the center comes out clean, about 1 hour. Let the bread cool slightly, then transfer to a wire rack to cool completely; to serve cut into slices.
Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350°F for 25 minutes. Cool. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.
Prepare prunes by cutting them in half making a pocket to stuff them. In a food processor mix almonds, powder sugar, egg, lemon juice and cognac until it turns into a paste. Roll small balls with the almond paste and fill the prunes. Let them dry for an hour. Caramel: Combine sugar and water in a saucepan. Cook over medium-high heat, stirring with a wooden spoon just until sugar dissolves. Then bring to a boil without stirring. Continue cooking to a medium to deep amber color. Cover stuffed prunes with caramel and let them cool down until harden.
For the crepes: Put the flour and salt in a processor (or do this with a hand-held mixer), break in the eggs, add the milk and melted butter, a pinch salt, and whizz until smooth and without lumps. Pour into a jug or bowl and set aside for 30 minutes. For the filling: Mix and whisk together all the ingredients EXCEPT the salmon. (It's best when ingredients are at room temperature, and the cream cheese might have to be softened first). Keep the filling, covered, in a warm place such as a sunny corner. For the sauce: Whisk together egg, vinegar, mustard. Add olive oil slowly while you whisk. Add the honey, yoghurt, dill and seasoning. (*If you don't like using a raw egg, leave it out). Heat a crepe pan (about 5 " in diameter), add a little oil, and make paper-thin crepes in the French fashion. Continue until batter is used up: you need 5 or 6 crepes. Cool. Put a crepe on a plate and spread thinly with the cheese filling. You need your filling to be spreadable for this. If it is not, warm it very gently before use. Cover with thin strips of smoked salmon, and add another crepe on top. Repeat the process, ending with a crepe. Cover with wrap, and put in the fridge. To serve: spoon the sauce into 4 - 6 starter plates. Cut the gateau carefully with a serrated knife, and put the slices on the sauce. Garnish with small dill sprigs and -- if you have any left -- extra smoked salmon. Serve.
In a bowl place the eggs, milk and water and whisk thoroughly. Add the salt and flour and beat lightly to work out any lumps. Pass through a strainer and place to one side. In a Yorkshire pudding pan, place a little lard, beef drippings or vegetable oil. Place tray into a hot oven at 350F degrees until the tray begins to smoke. Remove, fill with batter, place back into the oven and cook for 10 to 12 minutes. When cooked, remove and keep warm. Chef Michael Bonacini.
Saute ground turkey in stock pot. Add remaining ingredients. (add enough liquid to cover meat and vegetables). Bring to a boil. Cover and reduce heat. Simmer for 45 minutes - 1 hour. Salt and pepper to taste. Serve.
Heat grill. In small bowl, combine all ingredients except chicken; mix until smooth. Loosely thread chicken strips onto four 12 inch skewers. When ready to grill, place chicken on grill over medium heat . Brush chicken with peanut butter mixture. Cook 8 to 10 minutes or until chicken is no longer pink in center, turning once and brushing with peanut butter mixture.
Place the bread slices under the broiler and broil a few minutes on each side to toast golden brown. Grate the tomato with a vegetable grater (or the large grate on a multi-grater) into a strainer over a bowl so most of the liquid drains off. Spread the grated tomato on the bread and top with cheese. Sprinkle with pepper and a good amount of oregano, and drizzle with olive oil. Yield: 2-4 as a meze or appetizer.
In a large bowl, combine the cracker crumbs, cinnamon, orange peel and butter. Press unto the bottom of a greased 10-in. springform pan. Refrigerate for at least 30 minutes. Prepare orange gelatin according to package directions. Set aside 1/2 cup at room temperature. Chill remaining gelatin until slightly thickened, 40-60 minutes. In a large mixing bowl, beat cream cheese and sugar for 2 minutes. Gradually beat in milk and lemon juice. Beat on medium-high speed 2 minutes longer. Gradually beat in orange juice concentrate and vanilla. In a small bowl, sprinkle unflavored gelatin over cold water; let stand for 2 minutes. Stir in boiling water until gelatin is completely dissolved. Stir into room temperature orange gelatin. Stir into cream cheese mixture, then fold in whipped topping. Pour into crust. For topping, in a large mixing bowl, beat whipped topping and sugar. Beat in refrigerated orange gelatin (mixture will be thin). Chill for 30 minutes. Gently spoon over filling (pan will be full). Refrigerate for 8 hour or overnight. Garnish lemon slices, orange peel strips, kumquats and lemon balm if desired.
Drain the canned beans and place in large bowl. Cut the red onion (can use white but it is stronger) into slices, then separate into rings. Cut the bell pepper into medium thin rings. *Add optional pimentos if you are going to add them (for color). *Add optional sliced water chestnuts if you are going to add them (for crunch). Make dressing by combining dressing ingredients in the following manner. With wire whisk or in food processor,. Mix sugar and oil and process or beat in by hand until sugar is dissolved in oil. Then add vinegar as the processor is going and add add garlic, salt and pepper. Pour dressing over salad. Taste and adjust for balance of sweet/sour, add a little oil or water as needed if too strong. Sprinkle dried parsley over the finished salad. It will soak into the dressing. Let marinate and blend in refrigerator. It really gets good when it is refrigerated and sits overnight but can be eaten sooner. This is a great dish to accompany picnic foods.
Wash the vegetables well. Remove the leaf-like covering of the tomatillo before washing. Break the extra stem from the cilantro. Add ingredients to blender and puree. Ready to serve.
In a small bowl, mix first 8 ingredients. Divide evenly between two tortilla wraps, and pepper to taste.
Whisk together all ingredients in large bowl until thoroughly combined. Let mixture sit for at least an hour. Cook in Belgian waffle maker. Serve with lots of butter and syrup.
In a blender or food processor mix together all ingredients. Process until smooth. Turn into saucepan and heat. Serve with sprinkled chives or parsley or grated cheese.
Arrange rocket on a platter. Tear prosciutto into large pieces and place on top of the rocket and then top with peaches, bocconcini and chives. Drizzle the salad with dressing and season with salt and pepper and serve.
Cut your avacadoes in half and save the pits (you'll see why at the end). I like to cut each avacado half into halves (to make quarters) which makes it easier to just peel off the skin (if they are ripe enough). If the avacadoes are still a little firm, I use a little manual chopper to chop the avacado into little pieces. I use that same chopper on my onion and jalapeno (first I open it up and take out the seeds). If you have really ripe ones, just use your thumb to push it out of the peeling into your bowl. Put all these ingredients into a bowl and add half of the can of Rotel (you can add all of the can, but NOT all the juice--it will make the guacamole too liquidy and you will not have a chunky texture) to it. Add the last three ingredients to taste--like I said, I do not measure any of those -- I just know from trial and error what I like. Use a potato masher to mash up all the ingredients to the consistency you prefer. I like mine a little chunkier, but you can use a blender to mix it up a little more smoothly. I like to use one of those drink blenders that you hold in your hand and stick right into the bowl to mix things up. Last of all, place a couple of the pits into the mix. They are supposed to help keep it from turning brown--not that it will have time to do that because once you taste this guacamole, you and your guests won't be able to stop until it's gone! Enjoy!