HumbleIntelligence/food-ner-1-Million huggingface dataset:
To begin, make the marinade. In a large bowl mix together 1/2 cup Dijon or country/grainy mustard with 1/2 cup honey, juice of 1/2 lemon, 1/2 teaspoon paprika, and 1/2 teaspoon salt and whisk until smooth. Sprinkle in some crushed red pepper flakes or cayenne if you like things a little spicy. Set aside. Next, rinse the chicken breasts, place between two sheets of waxed paper and pound to around 1/2 to 3/4 inch thick with a mallet. Next, add the chicken to the bowl with the marinade, cover with plastic wrap and place in the refrigerator for 1 to 3 hours. While the chicken marinates, fry up some bacon. When finished cooking, reserve 1/4 cup of the bacon grease and clean out the skillet. When the chicken is done marinating, preheat the oven to 400 degrees. Remove the chicken from the fridge and pour off excess marinade. Heat half of the reserved bacon grease with an equal quantity of Canola Oil in the clean skillet over medium-high heat. When the grease is nice and hot add two or three pieces of chicken to it. Cook until brownish/blackish, about 1 to 1 1/2 minutes per side. Remove chicken to a large baking sheet. If cooking many pieces of chicken, repeat skillet process and remove finished chicken to baking sheet. Place chicken in preheated oven and cook for about 10 minutes. Remove from over. Lay a few pieces of bacon over each chicken breast. Sprinkle shredded sharp cheddar cheese over the top of the chicken as generously as you like. Return pan to oven for an additional five minutes until cheese is melted and bacon is sizzling. Serve immediately.
Boil potatoes for 15-20 minutes or until potatoes are tender when pierced with a fork; Drain. In a large mixing bowl, puree artichoke hearts with half the butter and milk, using a hand blender or mixer. Add potatoes and remaining butter and milk and mix until smooth. Add salt and pepper to taste. Enjoy! ;).
Heat deep fryer on maximum. Drain beans, wash them in a strainer and dry them properly with paper towels. Deep fry for 5 minutes or until"shell" cracked. Drain on paper towels and scatter with a lot of salt, as long as they are wet by the oil. Allow to cool down completely and enjoy as a snack. Serve with a chilled glass of white wine.
Preheat oven to 350 degrees. In an ungreased 9 x 13 pan- yes UNgreased, sift all dry ingredients. Add the liquids and stir just until blended. Bake for 25 minutes. Frost with your favorite frosting, cake is extremely moist so care must be taken that you don't tear up the top of the cake.
Melt the margarine in a skillet or sauce pan over medium heat. Meanwhile, mix the egg and the oatmeal in a small bowl. This may seem like a lot of oats compared to the amount of egg, but just keep stirring until the oats are coated. Add the oats mixture to the skillet. Stirring constantly, cook about 5 minutes until the oats are lightly browned ("golden"). They should be dry and separated. (At this point, the oat mixture can be stored in a tightly covered container until you are ready to finish cooking. Note that the eggs are cooked, so it doesn't require refrigeration). Add the water, stir, and cover. Cook about 5 more minutes, stirring occasionally, until liquid evaporates. Make the recipe your own by adding dried or fresh fruit, cinnamon, sauteed peppers or onions, meat or vegetable broth instead of water, and so on.
Whisk eggs in a bowl. Mash bananas in separate bowl. Combine all ingredients, to form the pancake batter. Brush a tablespoon of coconut oil onto a non-stick pan. Ladle about a third of a cup of batter into the pan. Cook until bubbles start to form on the surface of the batter. Flip to cook the other side. Top with slices of fresh banana and caramel sauce. Melt coconut oil in a saucepan. Whisk in honey/maple syrup, vanilla, and coconut cream. Cook for about 3 minutes over medium heat stirring constantly. Consistency should easily coat the back of a spoon.
Mix all ingredients together and place in pie shell. Chill for at least an hour before serving. Can also be frozen. If desired, garnish with additional whipped topping, drizzle with chocolate syrup, sprinkle with peanuts or crushed peanut butter cups.
Cook potatoes in salted, boiling water until done (about 15 minutes). In a small saucepan, melt the butter and whisk in chipotle powder, lime juice, and salt. Pour mixture over sweet potatoes and mash with mixer or potato masher.
Melt one tablespoon of the butter in a medium skillet over medium heat. Add onion and cook until soft (2 minutes). Add mushroom and cook another 2 minutes (or until mushroom is soft). Add bell pepper and cook another 2 minutes (or until pepper is soft). Remove from heat and stir in parsley. Remove vegetables from skillet and set aside. Beat eggs with 1 tablespoon water and salt and pepper. Melt remaining 1 tablespoon butter in an 8-inch non-stick skillet (or use the same skillet used to cook vegetables in). Pour in the eggs. Cook until edges begin to set- watch because it cooks fast (2-3 seconds). With a silicone spatula, stir mixture gently in a circular motion until thickened (10 seconds). Push back egg (from the edges of the pan) that has set so uncooked egg can run underneath. After about 20-30 seconds the top will be still wet but not runny and the omlet will be done. Remove skillet from heat. With a silicone spatula fold the lower third (closest to you) of the omlet to the center and then the far edge (1/3rd) towards the center. Make a shallow slit the length of the omlet and spoon the vegetables onto it. Serve immediately.
Preheat oven to 360'F. In medium size bowl mix all ingredients until the dough is smooth and holds together. Divide dough in half. Press each half into an ungreased 8-inch round pan. Cut shortbread into eight slices. Bake for 15-20 minutes or until the edges are lightly brown. Remove shortbread from oven and immediately recut with a sharp knife. Cool in pan for 30 minutes then transfer to a wire rack to cool thoroughly. Makes 16 pieces.
Heat pinto beans and water in saucepan over medium heat. Chop and cook bacon in large skillet until crispy. Add onion and cook 5 minutes or until soft. Add tomatoes, cilantro, and Rotel tomatoes. Heat through. Add pinto beans and water. Heat through. Add salt and pepper to taste. Serve with rice and tortillas.
Preheat oven to 400°F Spray 2 large baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly. Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow creme. Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff). Roll 1 rounded tablespoon dough into ball (can coat in additional sugar if you want). Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 8-10 minutes (don't overbake!). Cool on sheets on rack 10 minutes. Transfer to rack; cool.
Brin a large pot of water to th eboil and add salt. Blend the ricotte, curry, cream, mascarpone and parmesan. Season. Toss pasta in the boiling water and cook as instructed. In a saucepan heat the sauce mixing all the time on a low flame until slightly hot. Add the salmon. drain the pasta and toss with the sauce. season with pepper and serve hot.
Steam open quahogs in a pot with a bit of boiling water. When the shells open they are done. Grind up quahogs using a Cuisinart or blender. Wash and break apart each shell into 8 half shells. Saute chopped red pepper, chopped vidalia onion, ground linguica (sold this way or can be put into food processor), and minced quahogs in butter. Add salt and pepper sauce (pepper flakes). Add 1 (12 oz.) can of beer and bring mixture to a boil. Remove from heat and add box of stuffing mix. fluff with fork. Pack mixture into each quahog shell. Wrap with plastic wrap until ready to eat. Heat and add butter when ready to eat!
Prepare grill with direct, high heat, about 550°F. Remove just the visible silks from the tips of the corn. If the husk has several thick layers, peel a few layers off, leaving a few layers of husk covering the corn. Place the corn husks on the hot grill. Cover. Turn the corn occasionally, until the husks are charred on all sides, about 15 to 20 minutes. (Approximately 5 minutes on each side.). Remove corn from the grill. Let sit for 5 minutes. Using a hand towel, remove the silks and charred husks from the corn. Cover stem of corn with a piece of aluminum foil, making a handle for the corn. Squeeze lemon lemon wedge over the hot corn. Mix salt and pepper in a small bowl. Dip lemon wedge into spice mix and rub into corn. Serve immediately.
Meat Balls. Mix meat ball ingredients well and shape into balls. Cook over medium heat, turning occasionally until brown, about 20 minutes. OR bake in an ungreased oblong pan (13x9x2 inches), in 400 degree Fahrenheit oven until light brown, 20-25 minutes. Drain fat from meat balls. Sweet& Sour Sauce. Mix brown sugar and cornstarch in pan. Stir in pineapple (with syrup), vinegar and soy sauce. Heat to boiling, stirring constantly, reduce heat to simmer. Add meat balls. Cover, simmer, stirring occasionally, 10 minutes. Stir in green peppers. Cover, simmer until green peppers are crispy-tender, about 5 minutes.
PREPARE MERINGUE NESTS: Preheat oven to 200°F. Line large cookie sheet with parchment paper or silicone baking mat. In large bowl, with mixer on high speed, beat egg whites and cream of tartar until soft peaks from. Sprinkle in sugar 2 tablespoons at a time, beating until sugar dissovles and meringue stands in stiff, glossy peaks when beaters are lifted. With large rubber spatula, gently fold grapefruit peel into meringue until well combined. Divide mixture into 8 even mounds (heaping 1/4 cup measuring cup) on prepared sheet, spacing about 2 inches apart. Pressing back of spoon into center of each meringue, form mounds into 3 inch round nests. Bake 2 hours or until firm. Turn off oven; leave meringues in oven 1 hour or overnight to dry. When dry, carefully remove from parchment. Meringues can be stored in tightly sealed container at room temp up to 2 weeks. PREPARE BERRIES:. In large bowl, combine blueberries, raspberries, and half of strawberries. In 12 inch skillet, combine sugar and grapefruit juice. Heat to boiling on medium, stirring occasionally. Boil 2 minutes or until sugar dissolves and mixture is clear pink. Add the first half of strawberries and cook 1-3 minutes or until berries release their juices and have softened slightly. Pour mixture over un-cooked berries in large bowl. Stir gently until well combined. Place meringue nexts on serving plates. Divid berries among nests and drizzle grapefruit syrup all around. Serve immediately.
In a bowl cream the butter and brown sugar. Add golden syrup and egg and mix till combined. In a seperate bowl sift together all the dry ingredients, then add to the wet ingredients. Mix together and then refrigerate for 1 hour. Remove dough from refrigerator and place onto a floured surface and knead lightly. roll out to 5mm thickness and then cut into shapes using cookie cutters. Bake in 170 degree celsius oven for approx 15 minutes or till well browned. Leave to cool on trays for 5 minutes then transfer to cooking racks. when cool ice with royal icing or any hard setting icing.
Crust: Mix dry ingredients then add melted butter. Mix again. Press into 9inch pie pan. Bake 10 minutes at 325. Let cool. Filling: Beat egg yolks well. Add sweetened condensed milk and beat again. Very slowly, a little bit at a time add the key lime juice. Mix very well with your mixer. Rinse off the beaters to start to prepare the egg whites. Beat the egg whites until stiff glossy peaks form. Fold egg whites into the yolk mixture. Texture should be even. Pour into pie crust pan. Bake 20 min at 325. Cool, then refrigerate at least 2 hours before serving. Top with whipped cream!
Mix the milk and water together in a pot and heat on a low flame. As the mixture just starts to boil, add the coffee powder and stir. Bring to a boil and switch off burner. Add cinnamon, stir, and pour into two small cups to serve.
Beat the eggs well and season with salt and pepper. Stir in rice, cheese and parsley. Lightly saute the green onions, using both green and white parts, in a large skillet that has been sprayed with cooking spray. If using fresh spinach tear or coarsely chop the spinach leaves and stir them to the pan of green onions and toss just until a little wilted. Frozen spinach would only require a good squeeze to remove all the liquid- I use a ricer for this and it works great! Add the onions and spinach to the rice mixture and taste for seasoning, adding salt and pepper if needed. Spoon into an 8x8 or 9x9 pan that has been sprayed with cooking spray and sprinkle with bread crumbs if desired. Bake uncovered at 350 degrees for 30-35 minutes or until a little brown on top. Enjoy!
Beat butter with sugar and eggs using a wooden spoon or fork until well blended. Stir in remaining ingredients. Drop from a tablespoon measure onto lightly greased cookie sheet. Bake at 350F for 10-12 minutes or until lightly brown.
In a 3-qt. saucepan, saute mushrooms and onion in butter until tender. With a slotted spoon, transfer mushrooms and onion to a bowl; set aside. Stir flour into pan drippings; cook over medium heat until lightly browned. Stir in water until smooth. Add barley; bring to a boil. Reduce heat; simmer, uncovered, stirring constantly, for 15 minutes or until barley is tender. Add bouillon, milk, cheese, Worcestershire sauce, parsley and pepper; cook and stir until bouillon is dissolved and cheese is melted. Add the mushroom mixture; heat through.
In a large bowl, combine the potatoes, 1 cup of the cheese, ham and onions. In another bowl, combine the sour cream, soup and pepper; add to the potato mixture and mix well. Pour into a greased 9x13 inch baking dish. Sprinkle with the remaining cheese. Bake, uncovered at 350 degrees for 60-65 minutes until bubbly. Let stand for about 10 minutes before serving.
Using a small to medium sized microwave-proof bowl (with lid if you have one), combine Splenda, cornstarch and cinnamon. Add 1/3 cup of cold water & vanilla, and whisk until blended. Add diced apple coat them with the cinnamon mixture. Cover the dish and microwave for 2 1/2 minutes - apples should appear translucent and be soft, but not be wrinkled. Microwave temperatures vary, so keep an eye on them. Leaving the lid on the bowl, allow sauce to thicken on counter or in microwave and cool for a couple of minutes. Enjoy fat-free apple dessert OR top with granola, cool whip and sprinkle with cinnamon if desired!
Trim any fat from the roast. In a large skillet brown roast on all sides in the hot oil. In a 4 quart slow cooker, combine juice, uncooked rice, curry powder and salt. Add the carrots and place the roast on top. Cover and cook on low heat for 8-9 hours. Add the green pepper to cooker. Cover and let stand 5-10 minutes.
In large, heavy skillet, simmer the marinara sauce and vodka, over low heat, stirring often, for 20 minutes. Stir in sour cream and continue to simmer, on low heat, until the sauce is heated through. Remove from heat and add the parmesan, salt and pepper.
Preheat oven to 450 degrees. Melt chocolate and butter in medium saucepan over low heat. Set aside to cool slightly. Mix eggs and egg yolks until well combined in a large mixing bowl with a whisk. Add powdered sugar. Add chocolate mixture. Add flour. Split evenly into 5 or 6 individual souffle dishes. Cook 10-12 minutes until sides are set and center is still jiggly. Run a knife around the edges and overturn onto a plate. Serve with ice cream. The batter can be refrigerated for a day.
Fry the steaks in the butter and oil for 1-2 minutes on each side. Remove them (keeping them hot) and add the Worcestershire sauce and lemon juice to the juices in the pan. Stir well and warm through; Add the onion and parsley and cook gently for 1 minute. Serve the sauce spooned over the steaks.
soak soyr granules in water and vinegar for 15 minute and drain excess water. heat oil, add zeera and red chili. when they change colour a little, remove red chili and keep aside. Add soya granules and saute till they darken a bit. Add cabbage and ginger. Saute over high heat till cabbage looks glossy. Mix garam masala, salt, dhania, red chili powder and tomato puree, lower heat and cook uncovered. Stir occasionally till it is fried. Add methi and soya and mix well. Cook till methi is cooked. Garnish with red chili whole. Serve hot.
Cook lasagna noodles according to package directions; drain and set aside. In a large skillet heat the 2 or 3 tbsp olive oil (your choice of how much to use) add the Italian sausage, onion, and mushrooms (cook sausage well). Stir in spaghetti sauce, garlic powder, salt, oregano, and basil. Cook until sauce is bubbly & heated through. In a 2-quart buttered baking dish (I'm lazy & use Pam spray) (about 11x7x2-inches), layer 1/3 of the lasagna noodles, 1/3 of the sauce and 1/3 of the ricotta cheese, Monterey Jack cheese, and Parmesan cheeses. Repeat layers twice. Note: I use more then 1 & 1/2 cups of the ricotta cheese so use best judgment & what looks good to you. 1 & 1/2 is pretty much an estimate of how much to use. My family seems to like it with extra ricotta. Bake lasagna at 350° for about 30 minutes, or until thoroughly heated and bubbly & the cheese looks melted & toasty on the top. Let stand for 8 to 10 minutes before cutting and serving.
Wash the sweet potatoes. Pierce the peel in 6-8 places, place both in microwave and nuke for 4-6 minutes, until partially cooked. While sweet potatoes are cooking, peel plantains and slice into medium rounds. Slice sweet potatoes into chunks. My preferred method it to quarter them and then chunk the quarters like a banana. Nice triangular pieces are good for presentation. Heat olive oil in a large skillet or nonstick frying pan. On medium to medium-high heat, fry sweet potato and plantain slices together, stirring and flipping to prevent sticking or burning. Grate sea salt over slices during frying process. Drain and shake onto serving plate. Best hot! Reheat well in oven or toaster oven after refrigeration, poorly in microwave.
Tuna:. Place a large nonstick pan over high heat until hot. Combine sesame seeds and miso in a bowl along with sesame oil; season with salt and pepper. Coat pan with cooking spray. Lightly salt tuna; dredge in sesame-wasabi mixture. Reduce heat to medium and place tuna in pan. Sear until lightly browned, about 2 minutes. Flip; cook 2 minutes more. Remove from heat and let rest for a few minutes. Drizzle with the dynamite sauce. Dynamite Sauce:. Whisk the ingredients together until well blended. Store in fridge.
Combine the pumpkin, brown sugar, cinnamon, nutmeg and salt in a bowl, mixing well. Add the eggs and heavy cream. Beat until smooth using a rotary or electric mixer. Stir in the mincemeat and pour into the unbaked pie shell. Bake in a preheated 425 degree F. oven for 35 minutes or until the filling is set. Cool slightly on a wire rack and serve warm.
Whisk all ingredients together. Heat crepe pan or skillet on medium high heat. Oil pan with non-stick spray or butter. Measure 1/4 cup of batter into pan and swirl into a large circle, until batter no longer runs. Cook on first side until top appears dry and edges pull away from pan easily. Flip carefully, then cook on second side until lightly browned, being careful not to burn. Serve immediately. Oil the pan in between each crepe. If desired, fillings can be added right after first flipping the crepe. Spread shredded cheese and sliced ham or turkey across the surface. Cheese should be just melted as the second side is finished cooking. Fold in half to serve.
Roast poblano pepper on grill or in 400 degree oven for 15-20 minutes until skin begins to char on all sides. Let poblano cool then peel, seed, and chop into large chunks. Remove stems from habaneros. Add all peppers, all dry ingredients, and water to blender or immersion blender and blend well. Simmer mixture for 15-20 minutes or until reduced by about half. Let cool and add lime juice. Add vinegar until desired consistency is reached and stir or re-blend. Let sit in refrigerator to enhance flavor.
In a large bowl combine chicken, enchilada sauce, cheese, onion, chilies and garlic salt. Mix well and set aside. In a small skillet, heat oil. Use tongs to dip each tortilla in oil for about 5 seconds on each side. Drain on paper towels. Keep warm. Place 2 tablespoons of chicken mixture onto each tortills. Toll tortillas as tightly as possible and hold closed with a toothpick. Heat additional oil in skillet. Deep fry taquitos until browned (about 1-5 minutes depending on how crisp you want them). Drain on paper towel and serve with sour cream, salsa, or guacamole. Serve 2 taquitos per person. To freeze: Prepare taquitos as directed. Allow to cool and place on a baking sheet. Freeze until firm and then transfer to a freezer bag. To serve: Microwave to thaw and reheat.
Heat oven to 350 degrees F. Spray a 13x9-inch pan with cooking spray. In medium saucepan, combine apricots and water; simmer, uncovered, over medium-high heat for 25 minutes or until water is absorbed, stirring occasionally. Cool. While apricots are simmering, make the crust: Place 2 cups flour, walnuts, and and 3/4 cup powdered sugar in food processor; process until blended and nuts are finely chopped. Add butter; process until mixture resembles coarse crumbs (DO NOT process until mixture becomes smooth). Reserve 1 1/2 cups crumb mixture. Press remaining mixture in bottom of pan. Bake for 12 to 15 minutes, or until lightly browned around edges. While crust is baking, finish making the filling: Place cooked apricots in same food processor (you do NOT need to wash it first). Add eggs, lemon juice, sugar, 1/3 cup flour and salt; process until blended. Pour filling over crust. Sprinkle reserved 1 1/2 cups crumb mixture over the top. Return to oven; bake an additional 25 to 30 minutes, or until filling is set and top is light brown. Cool in pan on wire rack. Cut into bars, and sprinkle with powdered sugar.
Call Pizza Hut and order your favorite pizza. Eat until you explode but save at least one slice. Refrigerate remaining slices. Next morning remove from fridge and scrape off topping from pizza. Microwave pizza crust for 5 seconds or so until crust is just about room temperature and remove to a plate. Scramble eggs and pizza topping together. Spoon over pizza crust and eat with a fork.
Mash filling ingredients together. Pour into 8x8 casserole dish. Mix topping ingredients together with a fork. Sprinkle over filling. Bake at 350 degrees for 30 - 45 minutes. Is done when top is nicely browned. Let sit for 10 minutes, then enjoy!
Put half of the rye bread cubes into a greased 15 x 10 Pyrex. Top with the sauerkraut. Mix the mayo and Russian dressing together and spoon half on top the sauerkraut. Top with 1 cup of the Swiss cheese. Top with the corned beef. Top with the rest of the Mayo/dressing mix. Lastly, top with the remainder of the bread cubes and the remainder of the Swiss cheese. Drizzle the melted butter over all. Cover with foil and bake at 350 degrees for 40 minutes. Uncover and bake an additional 10 minutes. Serve hot -- Enjoy!
Heat oil and sausage in a Dutch oven or heavy skillet over medium heat; add onion and celery; cook until onion begins to soften, about 2 minutes; add garlic and shallots, cook 1 minute; add peas, chicken and beef broth, bay leaf, thyme, allspice and pepper to taste, heat to boil. Add smoked pork chops; reduce heat to simmer. Cook, uncovered, stirring occasionally, 1 hour and 15 minutes. Remove pork chops from pot; cut meat from the bone, chop meat and return to the pot; stir in sherry and butter until butter is melted.