HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut potatoes into small cubes and steam (not boil). Amount of time will depend on size of cubes, I cut mine pretty small so it only takes about 15 minutes. You want them to be cooked all the way through but not falling apart. When the potatoes are done, empty into a cookie sheet and spread out to cool quickly (I will often use a cooling rack in the cookie sheet to let air circulate better- they cool surprisingly fast this way). Whisk mayonnaise, mustard, cider vinegar, sugar, celery seed, 1 tsp lemon juice and 1 tsp of salt in a large bowl (use a larger size than you think you'll need so you can mix without making a mess of our counter and floor- learned this one the hard way -- ). Add celery, chives and cooled potatoes to the bowl with the dressing. Using a large spatula, slowly fold the ingredients together. This will take longer than regular stirring but will keep your potatoes in tact (especially if you over-steam your potatoes!). Once well mixed, taste for seasonings. Add additional lemon juice and salt as needed. Tastes best if you allow it to sit in the refrigerator for a couple of hours, but it's not necessary if you're in a time crunch.
Pre-heat oven at 350 degrees. Grease a baking dish lightly with butter. Clean and pat dry the Salmon Steaks or Fillets. Rub salt on both sides (not necessary on the skin-side). Place salmon pieces in the baking dish in a single layer. Make deep cuts in the salmon pieces, dab some butter into the cuts and also dab a few bits of butter on the rest of the salmon. Pour orange juice all over the fish. Sprinkle pepper, oregano and for those who like a dash of sweet taste, sprinkle some sugar which will caramalize. Bake until the salmon flakes.
Mix all above ingredients together, except butter and crackers. Put into 2-quart casserole. Melt butter in pan and saute stack of crumpled Ritz crackers. Spread over casserole. Bake at 350 degrees. Bake 30-35 minutes.
Special equipment: Spice grinder or spice mill. For Kelsey's everyday seasoning blend: Combine the peppercorns, salt, mustard, coriander, paprika, garlic powder and red pepper flakes in a spice grinder or spice mill. This blend is great for everyday use on eggs, potatoes, roasted vegetables and proteins. Keep in an airtight container at room temperature. For the potatoes: Place a baking sheet in the oven and preheat the oven to 425 degrees F. Toss the potatoes in a large mixing bowl with the olive oil and 1 tablespoon of Kelsey's everyday seasoning blend to fully coat. Reserve the remaining blend for another use. Carefully remove the hot baking sheet from the oven and add the potatoes in an even layer. Reserve the mixing bowl. Roast the potatoes until golden brown and crispy, about 25 minutes. Return the roasted potatoes to the mixing bowl. Toss with the lemon zest, juice and parsley. Serve warm.
Rinse the lentils under running water in a sieve. Then drop them into boiling water, enough to cover by 2 inches. Simmer the lentils for 30 minutes. Do not overcook. Drain thoroughly and set aside. Combine the vinegar, oil, salt, and black pepper in a deep bowl. Mix well. Add the lentils, garlic, and jalapenos, and toss gently. Let sit for at least 30 minutes before serving. Once again this did not say to chill but -- I think I would.
Evenly space 2 racks in oven. Heat oven to 350°. Mix flour and baking soda. Beat butter about 1 minute until fluffy. Add sugars, vanilla and salt. Beat until thick and pale, 1 to 2 minutes. Beat in eggs until just blended. With spoon, stir in flour mixture, then chocolate and nuts. Drop about 2 tablespoons dough per cookie on ungreased cookie sheets, placing 6 on each sheet. Bake 10 to 12 minutes (two sheets at a time) until golden brown around edges and only lightly colored on top. Switch sheets halfway through baking so they are cooked evenly. Cool on wire racks 2 to 3 minutes then move cookies to paper towels. Leave on towels for 5 minutes before lifting to wire rack to cool completely. Cool sheets before reusing. Dough can be refrigerated a day or two or frozen.
Combine salad ingredients in a large bowl. Mix all dressing ingredients and 1 Ramen noodle seasoning packet and pour over salad. Mix well. Refrigerate overnight or several hours.
To make the meatballs, whisk the first 7 ingredients in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the meats. Using about 2 tablespoons meat for each, shape into 1-1/4 to 1-1/2 inch meatballs. Set aside. Heat the oil in large frying pan over medium-high heat. Working in batches, add the meatballs and saute until browned on all sides, about 5 minutes. Drain off excess oil. Add the marinara sauce and simmer over medium-low heat until sauce thickens slightly, about 10 minutes. Season to taste with salt and pepper. To make the sandwiches: spoon the hot meatballs with some sauce over the bottoms of the the rolls. Place 1/2 slice provolone on the top of meatballs and sprinkle with Parmesan. Spread more sauce of the rolls tops, the flod the tops of the rolls over and serve.
Mix mayo and sauces for coating. Bread shrimp in cornstarch. Deep fat fry the shrimp until lightly brown. Drain on paper towel, put shrimp in a bowl and coat with the sauce. Serve in a lettuce lined bowl, top with chopped scallions. -----------------------------------------------------.
Mix together the vegetable oil, garlic, lime juice, salt, black pepper and white onion. Coat the meat with the onion mixture, cover and marinate in the refrigerator for 24 hours. Preheat the oven to 350°F Spread the tortillas with enchilada sauce (reserving a little), fill with cheddar cheese (reserving a little) and roll up over the cheese. Place the filled tortillas in an ovenproof dish. Spread with the remaining enchilada sauce and sprinkle over the reserved Cheddar. Bake in the oven for 5-10 minutes until the cheese has melted. Meanwhile, preheat a grill or griddle pan until very hot. Cook the steak on the grill or griddle until cooked to taste. Serve the freshly grilled steak with the tortillas and guacamole, garnishing with the green chili.
cream shortening and sugar. add eggs. add molasses sift dry ingredients add to creamed mixture alternately with milk. mix until smooth drop by teaspoon onto greased baking sheets bake 350 degrees no time given 10 minutes molasses burns check or add nuts and raisins. you can make peanut butter just decrease shortening to 1/4 add 1/2 c peanut butter.
I cooked pasta. Meanwhile sauteed garlic, onions, bell pepper, zucchini, roma tomato together in the fat-free italian dressing and a cup of water (trying to stay away from oils and butter when possible) adding spices, basil, majoram, and rosemary. Then I added the pasta and topped with salad toppers (fat free, low cholesterol) and low-fat parmesean/ red pepper/ garlic seasoning.
Add beans to medium saucepan with water to cover and bring to a boil. Reduce heat to low; simmer 4 to 6 minutes or until crisp-tender. Drain. Return beans to pan. Add vinegar, oil, and spices to pan, tossing with beans. Cook and stir over medium heat 1 to 2 minutes or until heated through.
Prepare mustard according to instructions. Mix mustard, soy sauce and oil in blender. You can use any type of soy sauce you like, but tamara can get to salty, so a less salty version is better. Add garlic, onion, ground seseame seeds and blend until smooth. Mix roasted seeds inches. You can substitute whole seseame seeds for the ground but make sure to blend on high for a long time. Warm if desired over low heat.
In small sauce pan add margarine, half and half, cream cheese and sugar. Cook over medium heat, stirring constantly. REMOVE FROM HEAT WHEN STARTS TO BUBBLE. Continue stirring until"melted". Drain corn and add to mixture. Stir well. Place in covered bowl and refridgerate until ready to use. Microwave or place back in sauce pan to re-heat.
Rub the fish fillets on both sides with the garlic; season with salt and pepper. Put the mayonnaise in a bowl, stir in the chipotles and their adobo sauce, the garlic, pepper, vinegar and salt. Rub the fish fillets with the chipotle sauce. Grill the fish over charcoal or fry in a saucepan with olive oil. Serve with pineapple salad recipe#235168.
Mix avocado with salsa. Place a scoop into each half. Top with a cilantro or parsley and serve.
Preheat oven to 350°F. In very large bowl, use mixer to combine first nine ingredients--eggs through peanut butter. Add oatmeal, candy, and chocolate chips and mix thoroughly. If dough is too sticky add another 1/2 to 1 cup oatmeal. Scoop large tablespoon-sized balls and place on cookie sheet. Bake at 350°F for 12-15 minutes. If using two racks, switch top to bottom and bottom to top about halfway through.
First prepare the simple syrup. In a saucepan bring the water and sugar up to a boil while stirring and cook until all of the sugar has dissolved. Cool the mixture down and store it in the refrigerator for up to two weeks. In 4 large glasses add to each 1 lime slice and 2 sprigs of mint, then add to each glass 40 ml of the simple syrup and 20 ml of the lime juice. Add ice cubes to each glass and then add sparkling water to fill each glass. Decorate each glass with one of the remaining sprigs of mint and serve.
Cover a cookie sheet with foil, or parchment paper. Put cereal, noodles, and raisins into a large bowl, and mix. Put the peanut butter flavoured chipits into a microwave safe bowl. Microwave uncovered for 40 seconds. Use hot pads, remove the bowl, and stir well. If they are not all melted, place again in the microwave for 20 more seconds, remove again and stir. Do this checking every few seconds, stirring will help to melt them too. When completely melted, pour over the mix in the bowl, and combine without mashing the pieces of cereal and noodles too much. Work fast, and drop a tablespoonful of mix onto pan. Let stand until firm and cool at room temperature. Place into a container and cover slightly.
Preheat oven to 375, and place rack in center of oven. Place the sugar and lemon zest in a food processor and mince until the zest is as fine as the sugar. Add the eggs, butter, and sour cream to the processor and blend for 1 minute. Add the lemon and orange juice and switch the machine on and off quickly just to combine. Pour the filling into the prebaked pastry shell. Place on a baking sheet and bake until the center is softly set, but not firm-- about 12 minutes. Remove from oven and place on a wire rack to cool completely. This tart can remain at room temperature for several hours before serving. Up to 2 hours before serving, cover with washed and dried berries.
Combine water, tea bags, rind, and mint leaves in a glass pitcher and set in sun for 6 to 8 hours. No time? Boil water, add ingredients and steep for 5 minutes. Refrigerate until chilled and serve over ice; garnish with a sprig of fresh mint.
Cut the cabbage into several parts, and wash it well. Remove wilted or tough leaves. Cut out the core and chop fine with a sharp knife. Cook the eggs hard. Chop them very fine. Put cabbage into a salad bowl and add the chopped eggs, and toss and fold lightly. Mix the sugar, salt, pepper, mustard, and vinegar together. Pour over the cabbage and eggs. Toss well. Refridgerate overnight.
Boil carrots til just tender, drain, add corn, set aside. In large bowl combine well the rest of ingredients except the crackers, butter and parsley. Add carrots and corn to cream mixture. *Folding in gently so as not to turn the carrots into mush! Pour into ungreased or greased, either way, glass 13x9 baking dish. Smooth top flat and even. In small microwave-safe bowl, melt butter. Stir in cracker crumbs and parsley. Sprinkle over casserole evenly. Bake in 350° oven for about 40-45 minutes or til bubbly! ENJOY!
Heat oven to 350°F. Grease a 15 1/2x10 1/2x 1 inch jelly-roll pan. Mix flour, baking soda, salt and cinnamon in a large bowl. Whisk oil and eggs in another large bowl until blended and smooth. Stir in sugar and vanilla. Stir flour mixture into egg mixture until blended. Stir in apples, nuts and raisins or Craisins. Mixture will be very stiff. Spread evenly in prepared pan. Bake 40 to 45 minutes until top is golden and toothpick comes out clean. Let cool completely on wire rack. Cut into 40 squares.
Preheat the oven to 375°F and butter a 2 1/2- to 3-quart casserole dish. Cook the noodles in a large pot of boiling salted water just until al dente and drain in a colander. Meanwhile, melt the butter over medium-high heat in a medium-size saucepan. Add the onion and saute until softened, about 5 minutes. Sprinkle with the flour and continue cooking, stirring constantly, for a minute more. Gradually pour in the evaporated milk and sherry and stir until smooth. Continue cooking, stirring occasionally, until the mixture thickens, 5 to 7 minutes more. Stir in the can of stewed tomatoes and then season the sauce to taste with cayenne, salt and pepper. Stir the sauce and noodles together in a large mixing bowl. Gently fold the turkey, artichoke hearts and 1 cup of the cheese into the noodle mixture. Turn into the prepared casserole dish. Sprinkle the remaining cup of cheese over the top of the casserole. Bake the casserole until bubbling and lightly browned on top, 35 to 45 minutes.
In a large bowl, combine the oil, vinegar, soy sauce, mustard powder, garlic powder, black pepper and thyme. Chop the asparagus diagonally into 2-3 cm pieces and add to bowl. Slice the corn from the cob and place into the bowl (can be fresh or cooked, or substitute thawed frozen corn if you can't get it on the cob). Dice the bell peppers and add to bowl. Ensure the chickpeas are well drained then add to the bowl. Gently combine all ingredients and serve.
In a small pan, whisk together yogurt, mayonnaise and mustard. Stir gently on a low heat until warm. Place spinach in a microwavable dish, sprinkle with a little water and microwave for 20-30 seconds until gently wilted. Toast the muffins and place one half on four plates.
Spread mustard on one slice of bread; top with salami and arugula. Spread cream cheese on the other slice of bread; close sandwich. Serve, or refrigerate, wrapped tightly in wax paper or plastic, up to overnight. Cut in half.
Preheat the oven to 450 degrees F. Oil and season the shanks all over with salt and pepper. On a parchment lined sheet pan, roast the shanks for 12 to 15 minutes until nicely browned. Remove the shanks and set aside. Put a small stock pot over medium heat add oil, add the carrot, onion, celery and thyme leaves and cook, stirring regularly, until golden brown and slightly softened, 8 to 10 minutes. Add wine and reduce by half. Add the tomato sauce, chicken stock and bring to a boil. Place shanks back into pan, making sure they are submerged at least halfway; if necessary add more stock. Cover the pan with tight-fitting lid or aluminum foil. Place in a 300 degree oven for 2 to 3 hours and cook until meat is nearly falling off the bone. Remove the casserole from the oven and let stand 10 minutes before serving with Gremolata. Gremolata: Mix the parsley, pine nuts and lemon zest loosely in a small bowl. Set aside until ready to serve.
In skillet brown beef. Place carrot, celery, green pepper, onion, corn and green beans in crock pot. Put meat on top. Combine tomatoes, barley, parsley, bouillon, salt and basil. Pour over meat. Add water. DO NOT STIR. Cover and cook on LOW for 10-12 hours.
Preheat oven to 350°F. Place thighs in a covered casserole dish. Slit each green chile down one side so that they open op. Place one green chile on each thigh. Place the 3rd green chile over the other 2 chiles. Pour salsa over chiles and chicken. Put a lid on the dish. If you don't have a lid, cover with foil. Bake for 45 minutes or until chicken is done and liquids are hot and bubbly. Remove from oven. Remove the lid/foil. Sprinkle the cheddar cheese over the chicken and chiles. Replace the lid/foil and return it to oven. Bake for an additional 10-15 minutes or until cheese is melted and the liquid is hot and bubbly. Remove from oven. The juices from the dish can be used to pour over rice. This makes the rice taste really good! Serve hot.
Mix all ingredients together and cover and let sit AT LEAST 1 hour if not longer, the longer is sits the fluffier it will be. When you mix it together there might be a little flour left and slightly sticky that is okay. This is the type of fried bread you will be picking up to shape. After it sits, heat up some oil for deep-fat frying, I use a deep-fryer at home too. You can use a skillet filled with about 1 inch of oil. Heat until 375 F, or a small piece bubbles and browns in a couple minutes. When ready to fry, oil your hands and counter top. Divide dough into 3-4 pieces, When you cup your hands together like you are holding something you don't want to get away that is the amount of dough you want. Then pat it out to just a little bigger then your whole hand and put into the oil. Fry on one side until nice and golden brown, it can be a couple minutes to 5 minutes depending on what you are using, a frying pan will take less time and a deep fryer will take longer but is more safe way of frying. When golden using tongs flip over and fry on the other side until nice and golden. Take out and drain on paper towel, and eat with butter and jam, serve as a side bread, or top with chili, cheese, lettuce and tomato for Indian Tacos. I use oil to shape because it helps the dough not to stick to your hands and it keeps your oil cleaner because you won't have flour coming off the fried bread and falling to the bottom. At home I usually make it to serve with chili or soup, and the rare occasions we eat it for breakfast. We try not to eat it too often because we will get fat hahaha.
Check salmon for pin bones and remove. Combine cajun spices, sugar, and salt in a small bowl. Rub over all surfaces of fillets. Saute fillet in oil in a large nonstick skillet over medium-high heat for 3-4 minutes. Turn and saute an additional 2-3 minutes. Blend marmalade and lime juice; swirl in pan until melted. Carefully turn fish to glaze on all sides. Fish is done when it begins to flake when tested with a fork. Serve with lime wedges.
Melt the butter and set aside to cool. Place oats in a medium-sized bowl. Stir in both sugars and the salt and blend to break up any lumps. In a separate bowl, whisk together the melted butter, vanilla and egg. Stir this into the oat mixture, mixing with your hands or a large wooden spoon to work in the ingredients. Form into a large ball of dough. Chill the dough 20 minutes. Preheat oven to 350°F. Meanwhile, prepare a baking sheet by lining with parchment paper. Form the chilled dough into 1-inch balls and flatten down very slightly on the baking sheet. Bake for 13 to 17 minutes or until the edges are nicely browned and the tops of the cookies are medium golden in color. Cool well on the baking sheet (about 10 minutes) before attempting to remove, using a metal spatula or icing knife. The dough can also be brought to room temperature and flattened more when placed on the baking sheet to make a large, crisp and lace-like cookie. Keep the cookies refrigerated.
Make the cheese garnish: Place 1 1/2 cups of cheddar cheese in a microwave safe bowl and microwave in 15 second intervals, stirring in between, until smooth and pliable. Scoop the cheese into the mold, pressing and spreading into the bottom. You don't want to fill the entire mold - just the Han Solo indentations and enough to cover the entire rectangle. Microwave for 15 seconds then tap on the counter. Freeze until solid at least 1 hour. Carefully remove the cheese from the mold and set aside in the fridge. Make the savory cake: Preheat the oven to 350 degrees F. Line a 7x11 inch cake pan with parchment paper and spray with nonstick spray. Combine the Bisquick, milk, sugar, egg, and salt in a large bowl and beat with an electric hand mixer until combined. Add the Gruyere cheese, sauteed onion, ham, and chives and fold with a spatula to combine. Pour the mixture into the prepared cake pan and bake until lightly golden brown, about 30-35 minutes or until a toothpick comes out clean. Let the cake cool completely in pan. Meanwhile, take the Han Solo cheese garnish out of the fridge and let come to room temperature. Run a small offset around the edges of the cake and invert onto a cutting board. Remove parchment paper and then invert again. If needed, level the top of the cake with a serrated knife. Place the cheese garnish on top of the cake and trim the cake with a serrated knife so that the cake and cheese have the same dimensions. Set the cheese garnish aside and spread the softened butter over the top of the cake. Place the cheese on top of the butter, pressing to adhere. Transfer the cake to a platter and serve with more ham and butter. NOTE: Find the Han Solo Carbonite mold on Amazon https://www.amazon.com/dp/B008MWA47C/ref=asc_df_B008MWA47C5433421/?tag=hyprod-20&creative=395033&creativeASIN=B008MWA47C&linkCode=df0&hvadid=241969147179&hvpos=1o1&hvnetw=g&hvrand=8305212910512134706&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9004065&hvtargid=aud-441392016954:pla-396230580849.
Whisk together chutney, mayonnaise, sour cream, cilantro and lime juice in small bowl. Combine onion and coleslaw mix in large bowl. Top with chutney mixture; toss to coat. Refrigerate for 1 hour before serving.
Heat a griddle or a large saute pan over medium-high heat. When hot, cover bottom with olive oil. Add the onions and bell pepper and cook, stirring, until carmelized, which will take about 6 to 8 minutes. Add the garlic, salt and pepper, and cook for about 30 seconds. Then, push the mixture off to one side of the griddle. Add the meat to the hot part of the griddle. Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, which should take about 2 minutes. Mix the meat and the carmelized onions and bell pepper together. Divide into 2 portions, and top both portions with the cheese to melt. If using Italian or French bread, cut the bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches. Hollow out some of the soft white bread part from inside and place face down on top of the meat and cheese. When the cheese is melted, and with 1 or 2 spatulas, flip the sandwiches over and add topping, such as marinara sauce or ketchup, if desired, and serve immediately.
Heat oven to 350 degrees. In a large bowl combine all the ingredients with a large wooden spoon or fork or use your hands.(This adds the Love!). Incorporate it all together gently, being careful not to over mix. Form into 24 meatballs and place in a 9x13 metal baking pan. Bake for 350 degrees for 45 minutes.
Mash banana in glass measuring cup; add enough almond butter to make 1/2 cup. Combine banana/almond butter mixture, honey, applesauce and vanilla in small bowl. Combine remaining ingredients in large bowl, add banana mixture, and stir until completely blended. Drop by tablespoonfuls on greased baking stone (or sheet); flatten slightly. Bake at 350° for 15 minutes, or until done.
Pre-heat pressure cooker on BROWN setting. Add the olive oil, season the ribs with salt and pepper and sear in batches, until browned on all sides. Once nicely browned, remove them to a side plate and set aside. Discard all but 1 tablespoon of the oil. Add the onion, celery, garlic, thyme, and bay leaf and saute for 3 to 4 minutes. Add the wine and deglaze the cooker, scraping up the brown bits on the bottom of the pan. Let the wine simmer and reduce until it has almost entirely disappeared. Add the orange juice and soy sauce, and return the ribs to the cooker. Lock the lid in place. Pressure cook on HIGH for 25 minutes. Let the pressure drop naturally and carefully remove the lid. Remove the ribs from the cooker and set aside, loosely covered with foil. To thicken the sauce, use the BROWN setting on the pressure cooker to simmer the braising liquid until it has thickened and is syrupy. Return ribs to cooker and coat in sauce. Serve over rice, spoon a little sauce on top and garnish with chives. The sauce can be strained if you prefer a smoother finish.
Pre-heat oven 425. Mix ingredients and drop onto lightly sprayed cookie sheet. Bake for 13-16 minutes.