HumbleIntelligence/food-ner-1-Million huggingface dataset:
Discard any mussels that are not tightly closed. Remove beard and any hair like bits from the mussels. Wash mussels very well, scrubbing with a hard bristle brush. Put mussels and 1/2 cup of water in large pot, cook on high for 4 to 5 minutes, or until the shells have opened. Remove mussels from water and discard any that do not open. Strain cooking liquid and reserve. Combine oil, 3 tbsp of the reserved liquid, garlic, parsley and salt and pepper in a small bowl. Place mussels in half shell and arrange on a platter. Drizzle with sauce.
In a bowl, toss the sliced chicken with salt and pepper, garlic and cornstarch/water mixture. Set aside. Heat 3 Tbsp of the corn oil in a wok and add the mushrooms, cabbage and sugar. Stir fry for 2 minutes, then cover and cook for 5 minutes. Remove from the wok. Heat the remaining oil and stir fry the chicken mixture for 2 minutes over highheat. Add the soy sauce, sugar and mix well. Cover and cook for about 6 minutes. Add the cooked vegetables and the scallions. Toss everything together. Serve hot with steamed rice.
Place all ingredients in bowl and beat well with electric mixer. Pour into a greased and floured 9x13 pan. Bake 45 minutes at 350 degrees.
In a medium bowl combine potatoes and lettuce; toss. In a small bowl, combine cheese, onions, olives, chili pepper, eggs, olive oil, salt, pepper, mustard and Tabasco sauce. Stir until thoroughly blended. Gradually add cream. Stir constantly until well blended. Pour dressing over potato-lettuce mixture. Toss to coat well. Cover and chill until serving.
Place cleaned shrimp in a mixing bowl, add 1/2 teaspoon salt, vinegar and toss. Make a spice mixture of; 1/2 teaspoon salt, black pepper, cayenne pepper, ground cumin, tarragon, 1 tablespoon of oregano; set aside. On individual plates place some chopped up olives, capers, crumbled feta cheese and lemon wedges on the side. Place 3 tablespoons olive oil in a pan, when slightly hot add garlic and chopped tomatoes; Stir for about 30 seconds until garlic smell is released. Add shrimp to pan, sprinkle on top of each shrimp part of the spice mixture; When shrimps starts to turn pink, turn them over (only once) and fry second side; add the balance of spice mixture to the top of the shrimp; put some of the garlic/tomato from the pan on top as well; When shrimp on second side appears pink, sprinkle with a generous amount of dry oregano on each shrimp. Place shrimp on top of chopped olives, capers, feta cheese in individual plates. From the pan scrap up the tomatoes and spices (add 1-2 tablespoons of water to make it moist). Then add on top and on sides of the shrimps. Add some lemon juice to each shrimp and a very tiny amount of ouzo(option). Serve and enjoy! Note: a) MAKE SURE YOU DO NOT OVERCOOK THE SHRIMP! b) This recipe was submitted for the RSC#7 contest. I want to thank everyone for their reviews. I have since then modified the recipe to reflect people's comments, for a better recipe!
Heat the oil in a large skillet over high heat. Sprinkle the salt and pepper evenly over the pork chops and add the pork to the skillet. Brown the pork on all sides. Transfer to the insert of a 5- to 7-quart slow cooker. Add the figs to the slow cooker. Add the onions and sage to the same skillet and saute until the onions are softened, about 5 minutes. Deglaze the skillet with the vinegar and scrape up any browned bits from the bottom of the pan. Transfer the contents of the skillet to the slow cooker and pour in the broth. Cover and cook on HIGH for 3 1/2 to 4 hours or on LOW for 6-8 hours. Carefully remove the pork from the pot and cover with foil. Using an immersion blender, puree the sauce and whisk in the butter. Return the pork to the slow cooker and set on warm to serve.
Saute the onions and garlic until soft in about a tablespoons of olive oil, flavoured with a grind of black pepper. This will take about 8 minutes. Meanwhile, grate the tomatoes using the coarsest grater you have. Add the tomatoes, peppers, paprika and mix well. Season to taste Cover and simmer on a very low heat for 25 minutes. After 25 minutes, break the eggs on to the surface of the tomato mixture. Cover and cook for 4 minutes or until the eggs are done to your liking. Some cooks like to break the egg yolks and swirl them into the tomatoes.
Preheat oven to 350. Combine egg and milk in small bowl and place breadcrumbs on plate. Dip chicken into egg/milk mixture then coat one side with breadcrumb mixture and place breadcrumb side down in 13 X 9 glass baking dish. After all pieces are in baking dish place cheese then ham on each piece of chicken. (I usually tear the slice of cheese in half so that when I put it on the chicken it covers the whole thing - any remaining cheese or ham I just divide between the chicken). Roll chicken making sure to keep cheese and ham tucked inside and place crease side down in dish. Top with remaining breadcrumbs. Bake for 35 minutes until juices run clear.
Trim crusts off the bread and cut into cubes. Cut cream cheese into i/2 inch cubes. Spray a 13x9 inch baking pan with non stick baking spray. Arrange 1/2 of bread cubes in the bottom of the pan. Top with 1/2 of the cream cheese cubes, mixing the layers somewhat (you do not want smooth layers). Mix all berries together and pour on top. Top with remaining cream cheese and then ending with remaining bread cubes. In large bowl beat together remaining ingredients. Pour entire mixture on top. This can be frozen as is or baked at 350 degrees for 30 minutes and then frozen. Be sure to wrap and label before freezing. To reheat: from raw: thaw in fridge overnight then bake as directed above. from baked: cover with oven proof lid and bake at 375 degrees for 30-45 minutes or until completely warmed through. Serve with your favourite syrup.
Sprout the 1/2 cup lentils for 2 days(See my recipe). Sprout the sesame seeds for 2 days, following same method(or used unsprouted). Place the lentils and sesame seeds in a food processor. Add the avocado, lemon and salt to taste. Add herbs according to what you like and process until smooth. I used cilantro and parsley with good results(about 1/4 cup each). You may use the spread on bread or toast or biscuits. Enjoy!
Place all ingredients, except turkey and spaghetti in a heavy large pot. Stir until smooth. Bring to a boil, reduce heat and simmer 60 minutes or until thick. Brown ground turkey and add to large pot. Stir gently and simmer an additional 20 minutes, stirring frequently. While sauce simmers, cook spaghetti according to package instructions and drain well. Serve chili over spaghetti. If desired, serve with additional onions and shredded cheese.
Preheat oven to 350°F. In a 9 x 13 baking pan, lay chicken breasts side-by-side. In a medium bowl, combine rice pilaf mix, olive oil, garlic, onion and chicken broth. Pour evenly over chicken breasts. Cover pan with aluminum foil, securing all sides, and bake for 30-40 minutes (depending on the size of your chicken breasts--some found at the supermarket today are mamouth!). Once chicken breasts are cooked through, remove pan from oven. Preheat broiler to medium heat. Evenly divide cheddar cheese and sprinkle the top of each chicken breast. Place pan 4-6 inches from heat source (uncovered) and broil for 2-3 minutes or until cheese has melted and begun to brown slightly. Remove from oven and allow to cool for 5 minutes before serving.
Cover salt fish with water, and soak 3-4 hours. Change water on fish, and boil gently for about 10 minutes. Drain. Cook onion in 1/4 cup water until soft. Mash together fish, potatoes, and onion; add summer savory, pepper and beaten egg, and mix well. Form into patties, and coat lightly with flour. Fry in butter or vegetable oil over medium heat until crisp and golden brown.
Combine all ingredients in a sauce pan over a low heat. Stir and heat until salt is dissolved and the sauce is even and runny. Keep warm (but not hot) to inject.
Heat 2 quarts of salted water to a boil and heat a non stick (I like cast iron) frying Pan. Cover both sides of the chicken breast, first with the black pepper, and then with the 1 teaspoon of olive oil. When the water is boiling, add the pasta and stir once. This should cook 8 to 10 minutes. While the pasta is cooking, place the chicken breast in the hot pan, fry for 4 minutes, flip and fry for another 4 minutes. Then remove and set aside. Add 1 tablespoon of olive oil and the butter to the hot frying pan, then add the onion, and saute until nearly transparent. When the onion is done, add the flour, stir into a paste, and then the wine, stirring until thickened. Add the cheese a little at a time and stir until the sauce is smooth. If the sauce is too thick, add more chicken stock. Drain the noodles and add to the sauce. Cut the chicken into bite size pieces and add to the cheese and noodles. Stir and serve.
Add oil to frying pan, on medium heat brown corn until fairly caramelized, will start to make popping sound when done. This browning adds a lot of the flavor. Add browned corn, garlic cloves, hot peppers (or hot sauce), cilantro, and salt to food processor and blend until all ingredients are mixed. Add above mix to a glass bowl, add egg, flour, corn meal, baking powder and mix well with spoon. If necessary add milk to thin. Mixture should be able to hold its shape on a spoon but thin enough to pat down into muffin tin. Spray muffin tin with PAM, spoon in mixture to fill each muffin to 90% full. Put in 375°F oven for 20 minutes, or until tops start to brown slightly.
Boil water for pasta and cook according to directions on the box. Dice the red onion and garlic. In a pan heat up 2 tablespoons of olive oil and add onion and garlic. Saute until translucent. In another pan heat up remaining 2 tablespoons of olive oil. Put the shrimp in the pan and cook for about 6 minutes on medium heat. Once the shrimp are cooked add the wine, lemon juice, and cooked onion and garlic. Reduce for about 15 minutes on low heat. Toss cooked pasta, shrimp, and sauce together and serve.
Combine first 4 ingredients in a microwave-safe bowl; microwave on high for 3 minutes or until mixture boils, stirring after one minute. Stir in powdered sugar and vanilla; pour into a buttered 8x8" baking dish and set aside. Heat caramels and water in another microwave-safe bowl on high 2 minutes or until melted, stirring after 1 minute; stir in peanuts. Spread over chocolate mixture; set aside. Microwave chocolate chips in a microwave-safe bowl on high 1 minute, stirring until melted. Pour evenly over caramel layer. Refrigerate until firm. Cut into squares.
In a large mixing bowl, mix together the onion, pepper, tomatoes, olives, oregano, feta, parsley, lemon juice and zest, and olive oil. Season with salt and pepper, and reserve. Peel the cucumbers partially, so it has 4 stripes of skin going down the entire length of the cucumber. Trim the ends of the cucumbers and cut each cucumber into slices 3/4 of an inch thick -- you should have about 20 pieces. Scoop out the center of each slice with a melon baler, leaving a shell of flesh. Scoop about 1 to 2 tablespoons of the Mediterranean salad into the cucumber cups and enjoy your refreshing bite-size snack!
Preheat oven to 350 degrees. Spray 2 9-inch round cake pans with floured cooking spray. Beat cake mix, Dream Whip, eggs, and water on low speed until moist, then on medium speed for 4 minutes. Pour mixture into pans. Bake for 30 minutes. Cool Completely. Frost with Fluffy Frosting. Frosting:. Beat ingredients with electric mixer in a large bowl on a low speed until blended. Beat on high speed for 4-6 minutes, until soft peaks form.
For the dough: Pulse flour, yeast, and salt in food processor until blended. Add butter and pulse until flour is pale yellow and resembles coarse cornmeal, ten to fifteen 1-second pulses. Turn mixture into large bowl. (To do this by hand: Use large holes on box grater to grate frozen butter into bowl with flour mixture, then rub flour-coated pieces between your fingers until flour mixture turns pale yellow and coarse.). Beat egg yolks, sour cream, and vanilla in bowl. Using rubber spatula, fold yolk mixture into flour mixture, pressing mixture against sides of bowl to form sticky dough. Divide dough into 2 pieces and flatten each into 4-inch disk. Wrap disks in plastic and refrigerate until well chilled, at least 4 hours or up to 24 hours. For the filling: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Line 2 baking sheets with parchment paper. With electric mixer at medium-low speed, beat egg whites in large bowl until frothy, about 1 minute. Increase speed to medium and gradually add sugar until incorporated, about 1 minute. Add vanilla, increase speed to high, and beat until whites hold soft peaks, about 2 minutes. Using rubber spatula, fold in walnuts. Heavily sprinkle work surface with confectioners' sugar. Working with one piece of dough at a time, form rolls according to photos. Arrange 12 rolls on each baking sheet, spacing them about 2 inches apart. Bake until tops are golden brown and puffed, 15 to 18 minutes, rotating and switching baking sheets halfway through baking time. Serve warm or at room temperature.
Sift together first five (5) ingredients; add milk, oil, and vanilla; mix till smooth. Stir in nuts. Pour into greased 8 X 8 X 2-inch baking pan. Combine remaining ingredients; pour over batter. Bake at 350 deg. F about 40 minutes.
Cut each chicken breast into 4 to 6 (1-inch) strips. Whisk together flour and next 4 ingredients in a bowl. Combine coconut and breadcrumbs in a large shallow dish. Dip chicken pieces in flour mixture, and dredge in coconut mixture. Pour oil to a depth of 2 inches in a deep skillet or Dutch oven; heat to 350°. Fry chicken, in batches, 2 to 3 minutes or until golden. Drain on paper towels. Sprinkle lightly with salt, if desired. Serve with Wowee Maui Dipping Sauce. Maui Wowee Dipping Sauce: Mix all ingredients together. Serve with Coconut Chicken Tenders.
Cook and stir hamburger in skillet over medium heat until no longer pink. Remove from heat and drain. Stir into hamburger the onion, cheese, sour cream, parsley, salt, and pepper. Do not put back onto burner. Heat remaining ingredients (except water) to boiling, stirring occasionally. Reduce heat. Simmer uncovered 5 minutes. In large skillet, heat oil on medium, place tortillas in oil to saturate both sides (do not let tortillas crisp up). Remove from oil. Dip each tortilla into sauce to coat both sides in ungreased oblong baking dish. Spoon about 1/4 cup hamburger mixture onto each tortilla, roll tortilla around filling. Arrange in ungreased oblong baking dish with seam side down. Pour remaining sauce over enchiladas and add a little water at a time. Do not drown your enchiladas. Cook uncovered in 350 degrees oven, about 35 minutes.
Heat milk until skin forms on top. Add tapioca and simmer for 20 minutes, stirring occasionally. Beat eggs and add sugar and vanilla. Slowly add this to the hot milk. Cook and stir until almost boiling and thickened. Cool completely. Just before serving, add Cool Whip.
Preheat oven to 350°F. Wash potatoes and pat dry. Place potatoes, not touching, on a large baking sheet. You may need two baking sheets. Spray potatoes generously with non-stick cooking spray. Sprinkle outside of potatoes with a little salt. Bake 1 to 1-1/2 hours or until potatoes "give" when gently squeezed, indicating they are done. In large mixing bowl, add butter, cream cheese, salt and pepper and mix well. With a serrated knife, cut baked potatoes in half lengthwise, being careful to leave skins unbroken. With large spoon, scoop out the inside of potatoes, leaving a thin layer of potato attached to the inside of the skin. Place potato skin shells, skin side down, on the baking sheet used to bake the potatoes. Put scooped out potato in mixing bowl as you remove it and mix to combine with butter mixture, adding skim milk as needed to make potatoes the consistency of slightly stiff mashed potatoes. You may need a little more or less milk to get the final desired consistency. Using the palm of your hand to support the potato shell while filling, spoon and press potato mixture into each half potato shell. Return filled shell to baking sheet. Sprinkle with shredded cheese and pat cheese to make it adhere to the potatoes. TO SERVE IMMEDIATELY: Return baking pan of potatoes to oven and bake about 15-25 minutes until potatoes are hot and cheese is melted. TO FREEZE FOR LATER USE: Cover potatoes with plastic wrap and place baking sheet in freezer, leaving several hours until potatoes are completely frozen. Remove potatoes from freezer and wrap each potato in a resealable plastic sandwich bag. Place wrapped potatoes into one or more gallon resealable freezer bags. Store in freezer for up to 3 months. TO COOK FROZEN POTATOES: Preheat oven to 350°F. Place potatoes on baking sheet and loosely cover with aluminum foil. Bake about 45 minutes. Uncover and bake an additional 15 minutes or more until potatoes are hot. Do not over bake. This method keeps the potato skins firm and crisp. If time is short, place potatoes in microwave and cook on high about 10 minutes. Remove and then place in 350°F oven to finish cooking. IN A BIG HURRY: These potatoes can be completely heated from frozen state in the microwave, heating them just until they are hot. Potato skins will be softer than if cooked in the oven. OR, they can be defrosted in the microwave and reheated, uncovered, in a 350°F oven for 15-20 minutes or until hot.
In top of double boiler, combine all ingredients. Place over hot water and beat constantly until frothy, smooth and slightly thick. Serve plain or on spong cake. Delicious hot or cold.
Boil corn on cob, remove kernals with a knife or use a 15 oz can of mexicorn, drained. In a large bowl, add beans, tomatoes, veggies, spices, and salad dressing. Mix well and refrigerate overnight.
Warm up iron plate and oil the surface. Put the batter into half of hole. Then put octopus and other fillings into the hole. Add the batter full. When batter on the edge of the molds become cooked, turn over takoyaki with pick. When batter browns turn over to form balls. Continue to heat while turning it over and over until balls become evenly browned and well cooked inside. Serve on plate, top with sauce, powdered dried bonito and aonori to taste desired.
Combine lettuce, tomato, bacon and salad dressing in large bowl. Add cheese; toss. Spoon mixture evenly onto tortillas; roll up tortillas burrito-style. Wrap sandwiches in plastic wrap and refrigerate until serving time.
Place potatoes in a steamer basket over boiling water. Cover pan and steam 10 minutes, or until tender. Drain. Mash well with potato masher or fork. Add next 3 ingredients and beat until butter is melted. Heat oil in a heavy nonstick pan over medium-high heat. Add next 4 ingredients and cook 10 minutes,.
Cook diced apple and juice in a dutch oven over med heat 30 minutes or until apple is tender. Stir until apple is mashed. Stir in sugar and cinnamon. Pour apple mixture into a lightly greased 11 x 7 inch baking dish. Bake at 275 degrees for 4 1/2 hours stirring every hour, or until spreading consistency. Cover and chill.
Cook potatoes until tender but firm; cool and slice. In a large bowl, combine remaining ingredients. Add potatoes and stir until well coated. Chill for several hours. Serve!
Mix ingredients together and store in an air tight container. Use mix as a base for the following dinner: serves 4-6 people. Italian Shells Skillet Dinner. Ingredients: 1 pound ground beef - 1 cup Homemade Hamburger Helper Mix - 1/2 tsp red pepper flakes, or more to taste - 1 onion, chopped - 3 medium tomatoes, chopped - (optional - 1 green pepper, chopped) - 3 cups water, or more if needed - 16 ounces tomato sauce, sodium free - 3 cups small shell noodles, uncooked - 1/2 cup parmesan cheese - 1 cup shredded low sodium mozzeralla cheese Brown beef in skillet and crumble. Drain off fat and add helper mix, onion, 3 cups water, tomato sauce, noodles and red pepper flakes. Bring to boil, reduce heat and simmer 20 minutes, stirring until thickened and noodles are done (may need a few extra minutes, add more water if sauce gets too thick). Remove from heat and stir in parmesan. Top with mozzerlla cheese and allow to sit until cheese is melted.
In a medium bowl, mix together the flour and the salt. Add the Crisco to the flour mixture. Use a pastry blender and mix the ingredients together with an up-and-down chopping motion until the dough forms coarse, pea-size crumbs. Add the ice-cold water, 1 tablespoon at a time, delicately incorporating each tablespoon into the flour mixture before you add the next. You may have to use 1 more or 1 less tablespoon of water than the amount recommended, depending upon the humidity in your kitchen at the time of baking. You will know you have added just the right amount of water when the dough forms a ball that easily holds together. Wrap the ball of dough with plastic and place it in the refrigerator to chill for at least 30 minutes. Once the dough has chilled, divide the ball in half. Roll out dough on a lightly floured surface, place dough in pie pan; crimp edges; brush heavy cream over the crimped edges to create a perfect, golden brown finish. Line the bottom of the crust with parchment paper and place pie weights on top to ensure the edges do not fall into the shell while the crust is baking. Prebaked pie shells-bake the crust at 425 degrees on the middle rack of the oven for 15-20 minutes, or until a golden brown color is achieved. Before removing the shell from the oven, make sure that the crust under the parchment paper has turned a golden brown. Partially baked pie shells-bake the pie shell for only 10 minutes so the crust only begins to bake.
Combine all ingredients in a large mixing bowl and then transfer to a greased 9 x 13 baking dish. Bake, uncovered, at 350 degrees F for 35 to 40 minutes or until the mixture is set and bubly. Let stand for 10 minutes before serving.
Combine graham crumbs, sugar and peanut butter and mix well. Blend in melted butter until well combined. Press mixture evenly into a 9 x 13 inch pan. Melt chocolate chips in microwave or in double boiler. Spread over peanut butter mixture. Chill until just set and cut into bars (these are very hard to cut if the chocolate gets "rock hard".
Mix the corn flakes and malted milk powder well in a cereal bowl, such that the powder covers most of the flakes. Some of it might settle at the bottom of the bowl, but don't worry. Add enough cold water or milk to cover and mix well; I use about 3/4 cup cold water. (Because you use cold water/milk, some of the malted milk powder might form lumps, but that makes it taste even better!) Grab a large spoon and eat immediately!
Combine everything in a large bowl except for the lettuce and bread. Put lettuce and tuna salad on toasted bread, and enjoy.
In sieve, drain berries and pineapple over a bowl. Press the fruit with spoon until you have 2 cups juice. In med bowl, dissolve the gelatin in the boiling water. Stir in the 2 cups of juice, the fruit, and the sour cream until blended well. Pour into serving bowl and chill until firm.
Cut two sheets of heavy-duty foil paper 12" x 18". Preheat oven to 450 degrees Fahrenheit or preheat barbecue grill to medium-high. Spray each piece of foil paper with nonstick spray or lightly oil. Center one fish fillet on each sheet of foil paper. Divide green onions and top each fillet. Divide frozen veggies, or precooked leftover veggies, and place around fillet. Add one ice cube to each packet if using leftover cooked veggies to prevent drying. Sprinkle both packets of fillets and veggies with seasonings to taste. Top each packet with bits of butter. Bring up the foil paper sides. Double fold the top and ends to seal the packets, leaving room for heat circulation inside. Bake packets for 18 to 20 minutes on a cookie sheet in the preheated oven. Or, grill 10 to 12 minutes in a covered grill. Drizzle with lemon juice or serve lemon wedges on the side.