HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place potatoes in medium sauce pan, cover with water, bring to a boil, and cook 10 to 12 minutes or until potatoes are soft; drain. Cover potatoes with cold water, drain again, then mash slightly using a potato masher. Measure 2-cups mashed potatoes. Set aside to completely cool. Heat oven to 450°F Spray large cookie sheet with cooking oil spray. In a large bowl whisk flour, sugar, baking soda, Ranch seasoning mix, 4 tablespoons parmesan cheese and 3 tablespoons dried chives. Add mashed potatoes and mix gently. In a separate large bowl beat eggs, oil and yogurt with a wire whisk; mix dry ingredients into egg mixture in two batches. Do not over stir. Drop 1/4 cup dough 1-inch apart onto cookie sheet. In a small dish mix remaining 1 tablespoon each parmesan cheese and chives; sprinkle on biscuits. Bake at 450F for 10 to 11 minutes or until lightly browned.
Drain tomatoes into a colander squeeze out juice with your hands and leave to drain. Cut onion and celery into a large dice (about 1/2cm) and slice garlic finely (use a mandoline if required). Saute gently in about 4 Tablespoons of olive oil in a covered pot for about 10 minutes. Meanwhile cut the egg plant into a large dice (about 1cm). Deep fry egg plant in batches until golden and set aside to cool. It's vital to get it golden brown. Mix together sauteed onion mixture, tomato pulp, fried eggplant and everything else with about 2 more tablespoons of olive oil. Mix in ripped basil leaves before serving. Best eaten at room temperature or slightly warm but do not boil or oils will separate.
Heat the oil in a large pan and fry the chicken pieces for 2-3 minutes until browned, remove and set aside. Add the onion and garlic to the pan and fry for 5-8 minutes until soft. Tip in the tomatoes and chilli and cook for a few minutes more. Using a pestle and mortar, pound the turmeric, cumin seeds, coriander seeds and cardamom pods to a fine powder. Add to the pan along with the chicken pieces. Add the stock and coconut milk and bring to a gentle boil. Season well, cover and simmer for 1 hour. To serve: stir in the coconut cream. Grind the basil to a rough paste using a pestle and mortar, and swirl this into the pan. Add the green beans and serve with bowls of steamed rice.
Wash and clean spinach. Tear into bit sized pieces and place in serving bowl. Add half of cheese and 1/4 onion. Toss to combine. Combine dressing ingredients (vinaigrette, oj, and orange zest) in a small mixing bowl. Pour over salad and toss to coat. Sprinkle with remaining cheese. Top with Craisins and almonds. Serve immediately.
In a large pan, cover chicken breasts with water, add 2 teaspoons salt and seasonings. Bring to a boil and simmer 1 hour. Let cool and break into large pieces. Cook frozen broccoli as per directions, reserving 1/4 cup of liquid. In a large casserole dish, layer 1/2 chicken pieces, then all of the cooked broccoli, then layer the rest of the chicken pieces. Mix soup, mayonnaise, broccoli juice and lemon juice in a small bowl. Pour soup mix over chicken & broccoli and poke through to make sure it seeps throughout the casserole. Mix stuffing in melted oleo and cover top of casserole with it. Bake COVERED at 350 degrees for 45 minutes. Uncover and bake 15 minutes longer to brown the top.
Heat butter in a skillet until foam subsides. Add onion; saute until softened but not browned. Add the white wine and reduce by two-thirds. Add the demi-glace or jus de veau. Bring to a boil, then reduce heat and simmer for 10 minutes. If you want bragging rights, strain the sauce through a chinois to produce a very smooth sauce. Otherwise, transfer directly to a bain-marie to hold warm until ready to use. Just before serving, stir in the sugar and mustard.
Heat oil in Dutch oven over med-high heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and chili powder and cook until fragrant, about 30 seconds. Add broth, tomatoes, hominy, and oregano and cook until tomatoes are soft and flavors meld, about 15 minutes. Add chicken and lime juice and cook until heated through, about 1 minute. Season with salt and pepper to taste and serve.
marinate chicken in half of the old english over night. heat grill to high. combine salt pepper sugar. rub into chicken. place on half full can. paint with oil. set on grill. cook chicken through untill no pink comes out when pierced. take off grill cool eat.
Mix the dry ingredients, add the baby oil, it should look like wet sand now. Decide for yourself if you want the consistency oilier and if you do, add more oil. Snip the top off the vitamin capsules and add their contents to the scrub, mix and transfer to a plastic jar. When using in the shower make sure you are on a non-slip surface.
Slice avocado lengthwise; remove pit and scoop avocado into a small bowl; add mayonnaise, lime juice, worcestershire sauce, hot pepper sauce, and salt; stir and mash the ingredients together (chunky guacamole takes less stirring and mashing while creamier guacamole takes more) until guacamole is preferred consistency; serve immediately, or cover and refrigerate if desired. NOTE: Lemon juice may be substituted for the lime juice ~ You'll still get yummy guacamole!
Heat the oil in a large saucepan. Saute the green onion whites, red pepper, chilli paste and garlic for 5-8 minutes until soft and fragrant. Add the thyme, curry powder and allspice, then cook for 1 minute more, Stir in the tomatoes, then cook for 2 minutes to soften slightly. Crumble in the stock cube, then add in all the beans and the coconut milk. Simmer for 10 minutes Turn off the heat and stir in most of the green onion greens, the lime juice and salt and pepper. Ladle into bowls and garnish with remaining green onion just before serving.
Heat oven to 400. In large mixing bowl,combine flour,sugar,baking powder& soda& salt. Cut in butter with a pastry blender until mixture resembles coarse meal,& set aside, In medium bowl,mix buttermilk,vanilla extract,egg whites& the banana. Add to dry mixture just until combined,blend in the chocolate chips. Place dough on lightly floured surface,& knead lightly. Spray large cookie sheet with cooking spray. Pat dough into a 9-inch circle on the cookie sheet. Sprinkle the nuts& brown sugar over dough,and gently press into dough. Cut dough into 12 slices. Bake 20 minutes.
Sumeshi: Rinse the rice thoroughly to drain some of the gluten from the rice. Cook the rice, using equal parts rice and water. I use a rice cooker, but you can also cook it on the stove if you don't have a rice cooker. Put the rice vinegar and sugar in a small pot over medium heat. Stir until the sugar has melted into the rice vinegar. Once the rice is finished cooking, take the rice out of the pot and put it in the hangiri (japanese wooden bowl), or a large bowl if you don't have a hangiri. Cool the rice and rice vinegar mix, then slowly pour the rice vinegar mix over the rice, using a cutting motion to mix it into the rice with the rice paddle (or wooden spoon). Keep a little leftover to use in the sushi preparation. To Prepare the sushi: Drain your tuna and mix all of the tuna salad ingredients together. Now take one piece of nori and place it on your sushi roller (recommended for getting tight rolls but in a fix you could use a stiff towel). Wet your fingers with the cooled rice vinegar mixture and press a fairly thin sheet of rice onto the bottom 3/4 of the sheet, leaving room at the top of your roll to seal it. Using a spoon, place a generous line of tuna a little lower than the half way point on your rice square. Then add a line of your lettuce leaves on top of the tuna. Begin rolling from the bottom, tucking firmly with each roll to tighten it. Be careful not to smoosh it though, it's a delicate balance but you'll get the hang of it after awhile. Once you've gotten to the blank top of your roll take a little of the rice vinegar mixture and apply it to the inside, roll it up and use a little more on the closed roll if it's not fully sealed. Using a sharp, wet knife cut into bite sized pieces. You can serve this with the traditional wasabi-soy sauce mixture but it's so flavorful it's not necessary.
Preheat oven to 350. Thoroughly spray muffin pan cups with non-stick spray. Pour mixes into a large bowl. Add remaining ingredients and stir well. The batter will be very thick. Pour into prepared muffin cups. I made 12 regular sized muffins and 24 mini muffins from one batch of this batter, and had a tiny bit left over for the"bowl lickers". Bake mini muffins for 15 minutes, or until golden. Bake regular sized muffins for 20 minutes, or until golden.
Combine the cheese, almonds, and 2 tbsp of the fresh herb in a small bowl and set aside. Make a horizontal cut through the thickest portion of the breast to make a pocket. Stuff 1 1/2 tbsp of the cheese mixture into the pockets. Secure with a wooden toothpick. Sprinkle the chicken with the salt and pepper. In a medium nonstick skillet, melt the butter over medium heat. Add chicken to the pan and cook for 6 minutes on each side or until done. Remove from pan and cover for 2 minutes. Top chicken with remaining almonds and herbs.
Heat olive oil In a large, deep skillet. Add onions and cook over medium heat for 3-4 minutes. Add mushroom, garlic, chili powder, cumin, coriander and Aleppo pepper and continue cooking for an additional 3-4 minutes. Add garbanzo, kidney and black beans, tomatoes and salt. Bring a to a gentle boil, lower heat and simmer covered for 20 minutes. Add sweet potatoes and corn. Cook covered until sweet potatoes are tender, 10-15 minutes. Top with sliced avocado and cilantro before serving.
Preheat oven to 440°. Beat the 2 eggs with sugar until its very fluffy. Now slowly add in the egg yolks, and beat for another about 10 to 15 minute. Slowly fold in flour. Pour into a round cake pan, lined with wax paper.on bottom and sides of pan. Place in oven and let cook for 15 minutes.
To make Dressing:. Mix all ingredients together in a bowl. Taste for balance of sweet, sour, salty, and spicy, aadjusting seasonings as needed. Set aside. To make Salad:. Slice the ends off the oranges and grapefruit. Stand fruit on a cutting board, and slice away the skin and pith from outside with a knife.Cut fruit into segments, removing membranes, and move to a bowl. Toss lightly with arugula, shallot, and mint. Toss with the dressing. Serve garnished with nuts and sesame seeds. Enjoy!
Microwave the onion slices with two tablespoons of water for about two minutes. Saute the minced garlic until tender, about 5 minutes. Place vegetables in grilling basket and baste with olive oil. Grill mushrooms, onion, and tomatoes until tender, turning once (About 10 minutes for mushrooms, 15 minutes for onion, and 7 minutes for tomatoes). Remove the vegetables as they are done. Cut cooked onion and tomatoes into 1-inch pieces. Stir together in a medium bowl the basil, garlic, the 2 tablespoons olive oil, kosher salt, pepper and all vegetables. Spoon warm over steaks.
Cook pasta according to direction on package. Heat olive oil in skillet. Add vegetables and saute until translucent (5 minutes). Add garlic and cook 1 minute. Stir in tomatoes, chicken broth, parsley, basil, oregano, pepper flakes. Bring to a boil. Reduce heat and simmer until sauce thickens. Stir in cooked pasta and heat through. Garnish with parmesan and gouda cheese.
Beat together all ingredients, except butter, parsley and paprika and spoon into a greased 9x9x2" casserole dish, dot top with butter; sprinkle parsley and paprika over top. Refrigerate for at least 1 hour or overnight. Bake in a 400' oven for 35 minutes or until warm throughout.
Sift the flour together with the baking powder and salt. Combine the eggs with milk and 2 tablespoons of vegetable oil. Stir into the dry ingredients. Dip pineapple quarters into batter and drop pieces in oil, frying at 375F until golden brown.
Preheat oven to 325 degrees F. Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9 X 13 inch baking dish. In a medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet pototato mixture. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
Sprinkle bread crumbs on bottom of a greased, shallow baking dish. Place cod on top of crumbs. Combine remaining ingredients and pour over fish. Bake uncovered in 450* oven@ 10 minute per inch thickness of fish, basting several times. Garnish with fresh parsley if desired.
Heat oil in medium frying pan over high heat. Dip pork chops in flour, black pepper, seasoned salt, and cayenne pepper covering completely. When oil is heated, place pork chops in frying pan. Cook on medium heat for 25 minutes or until pork chops are thoroughly cooked. Serve hot.
To toast walnuts, place on baking sheet and bake at 350* for 6 to 8 min or until pale brown and fragrant. Beat brown sugar, butter, baking powder, vanilla, cinnamon, ginger and salt in large bowl at medium speed 3 to 4 min or until lightened in color and smooth. Beat in molasses and milk until blended. Beat in egg (mixture will look curdled). At low speed, beat in flour just until blended. Stir in walnuts. Cover and refridgerate 30 minute. Meanwhile, heat oven to 350*. Line baking sheet with parchment paper. Drop about 2 1/2 tbsp dough per cookie onto baking sheets; slightly flatten with fork. Bake 11 to 13 min or until set and light brown around the edges. (Do not overbake.) Cool completely on wire racks.
After pounding steak, season with salt and pepper then dredge in flour. Place oil in a large skillet and heat on medium-high. Brown steak in oil. Add onion and cook until tender. Add water and buttermilk and stir. Lower heat to medium-low and cook steak, covered, until tender, about 1 hour. Stir occasionally. The"gravy" will look as if the buttermilk and water are separating at this point. Do not be concerned. When the cheese is added, everything blends together to make a delicious gravy. Just before serving, add cheese and stir to melt.
Preheat oven to 180 degrees celsius. Put first 4 ingredients in a bowl and mix until well combined. Place in a 20x30cm cake tin lined with baking paper and bake for about 15 minutes or until browned. Combine filling ingredients and, pour over cooked base and place it in the oven again for 20 minutes or until it is golden. Place in the fridge until cold. Next place chocolate and copha in a saucepan and stir until it is melted. Cool a little before spreading over slice. Put back in the fridge until firm and cut into 24 squares.
Preheat the oven to 225 degrees F. Move rack to center of the oven. Line cookie sheets with aluminum foil. Beat the egg whites and cream of tartar until foamy. Add the jello powder 2 tablespoons at a time while continuing to beat. The meringue should form stiff peaks. Drop mixture onto lined cookie sheets and bake in preheated oven 1 hour. Turn oven off and allow meringues to stand in unopened oven at least an hour. Store in tightly sealed containers. NOTE: If you prefer, substitute regular sugar for the jello. Chopped drained maraschino cherries, mini-chocolate chips or chopped nuts may be mixed into the batter.
To the mashed potatoes, add the butter, milk, and the lightly-beaten egg yolks. Beat the egg whites until stiff. Fold them into the well-blended potato mixture. Pile the mass into a well-greased baking dish. With the back of a spoon, make pretty waves (like you would a meringue) in the potatoes and sprinkle with paprika. Also, dot with extra butter, if desired. Bake at 375 for 20-30 min, just until potatoes start to look a bit dried out and start to brown. Let cool a minute or two and serve.
In a large bowl, whisk together the flours, sunflower and flax seeds, wheat germ, sugar, baking powder and salt. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Stir in the milk to form a soft, slightly sticky dough. With floured hands, turn out onto a lightly floured surface; knead gently 10 times. Pat the dough into a 7-inch square. Cut into quarters. Cut each quarter into 3 strips. Place 1 inch apart on an ungreased baking sheet. Brush the tops with egg and sprinkle with sesame seeds. Bake in the centre of a 425 degree F oven until golden, about 12 minutes. Let cool in the pan on a rack.
Combine all ingredients in a pan, bring to a boil over medium heat, reduce heat and simmer uncovered for 6-8 minutes, stirring frequently.
Heat oil in large skillet. Add hash browns, onion, and bell peppers. Cook until potatoes begin to brown. Spray 9" x 13" baking dish with Pam. Spread potato mixture in pan. Top with ham. Pour beaten eggs over all and season to taste with salt and pepper. Gently stir to coat all ingredients with eggs. Sprinkle with cheese. Refrigerate overnight. Bake uncovered at 375 degrees for 35 minutes.
In a large bowl, mix 6 teaspoons House of Blues seasoning with ground beef (1 teaspoon per 8 ounces of beef). Form ground beef into six 8-ounce patties. Grill burger to desired temperature. Toast roll. Top with lettuce, tomato, and onion and cheese. Servings: 6.
Spray 8" baking pan with nonstick cooking spray. Pour mixture in pan and sprinkle with parmesan cheese. Bake at 350 degrees for 40 minutes. Cool or serve slightly warm.
Melt butter in a large, non-stick skillet over Med/High heat. Add garlic to the pan and cook for 30 seconds while stirring. Season the salmon with the lemon pepper. I prefer a little less so season to your own taste. Add salmon to pan and cook for 10 minutes per inch of thickness (measure at thickest part of fish), flipping halfway through cooking. Fish is done when it flakes easily with fork. Serve with lemon wedges.
cut up the chicken into medium sized pieces so it will cook faster. mix the eggs and water together in a small bowl and put the bread crumbe onto a paper plate. heat up the a frying pan with about 2 tb of the butter dip the chicken into the egg and water mixture and then into the bread crumbs fry in the pan intill schicken is crispy (add more butter as needed) (You can also bake the chicken just put the chicken in a relly roll pan and put slabs of butter around, under, and on top of chicken).
Brown ground meat and drain well. Rinse with water if desired. Reduce heat and add eggplant, onions, bell peppers, garlic and green onions. Cover and simmer for 15 minutes. Add the broth and just a little water if needed so that it almost covers the mixture. Stir in seasoning and bring mixture to a boil. Simmer stirring occasionally for about 30 minutes or until it has reached a desirable consistency. I like to have some liquid left in the bottom when I add the rice. Stir in cooked rice until well mixed and the remaining liquid has absorbed into the rice as much as you want. Serve hot as a side dish or a main dish. Note: For those who like lots of heat this is great served with tabasco or other hot sauce or even a sauce piquant! Ces' si bon!
Preheat the over to 450 degrees Farenheit. Cut each zucchini in half and slice into 4-inch long sticks. Beat the egg white. Toss the zucchini sticks in the egg white. In a plastic zip-lock bag, mix the baking powder and spices. Add the zucchini and toss until all of the stick are well-coated. Place a wire rack over a baking pan and spray with Pam. Place the zucchini sticks on the rack and place in the oven for 20-25 minutes or until light golden and cooked. If you like dipping, let the sticks cool for 3 minutes and dip in ketchup, blue cheese, or any other condiment you like.
Marinate beef; stir sherry, soy, cornstarch, garlic and ginger. Toss beef to marinate. Sauce: Stir fry chicken broth, oyster sauce, chili garlic sauce, cornstarch, pepper and sesame oil together. Set aside. Cook noodles in large pot, according to directions. Drain, rinse under cool water, drain again. Heat skillet over medium high heat. Add 1 T of oil and coat. Spread noodles evenly and cook, pressing lightly from time to time to form a cake, until bottom is golden brown, about 5 minutes. Turn cake over. Drizzle 1 T oil on bottom and cook other side. Transfer to plate. Heat wok over high heat. Add 1 T oil, swirl Add meat and stir fry until no longer pink. Remove from pan. Add onion to wok and stir fry until crisp tender. Add asparagus and cook. Return meat to wok pour in sauce and bring to boil. Cook until slightly thickened. Spoon over cake.
Melt butter in large pot. Add onions and saute for about 1 minute on medium heat. Add chopped hot dogs and saute for 1 minute. Add 2 cans of tomato soup and of milk. Add egg noodles and mix well. Cover and let simmer until egg noodles are tender. Add cheddar cheese and cover and let cheese melt. Salt and pepper to taste.
Beat cream cheese, dry pudding mix, milk and lemon peel in large bowl until well blended. Gently stir in 1 cup of Cool Whip. Spoon into crust. Top with remaining 1 cup Cool Whip. Refrigerate 4 hours or until firm. Top with raspberries (or berry of choice) just before serving. Store leftover pie in refrigerator.
In a large pot of boiling water, cook tortellini according to package directions. Drain and rinse with warm water, then transfer to a serving bowl and keep warm. Put pine nuts in a medium saucepan and shake gently over medium heat until lightly browned. Transfer to a small bowl. Heat oil in the same saucepan over medium-high heat. Add jalapenos and garlic and saute, stirring often, 2 minutes. Add tomatoes and their liquid. Bring to a full boil, then reduce heat and boil gently for about 5 minutes. Boil heavy cream in a small saucepan for about 3 minute, or until reduced by half. Stir into the tomato sauce. Pour sauce over tortellini; sprinkle with pine nuts and olives.
Put chicken on onion in a 3 1/2 quart slow cooker. Add red pepper. Mix tomatoes, peanut butter, lime juice, soy sauce and ginger in a bowl, pour over chicken. Cover and cook on low 7 to 9 hours, until meat is tender. Stir in snow peas, cook 15 minutes or until snow peas are crisp tender. Sprinkle each serving with mint and peanuts.
Combine wine, marinara sauce and pesto and heat to a simmer. Slowly add the first four cheeses, stirring constantly, until it is the consistency of warm honey. Add the Worcestershire sauce and Mascarpone and stir until smooth. Place in fondue pot (crock, over low flame) and serve with fresh bread cubes, veggies, tortilla chips, pretzel rods, bread sticks and/or fruit. Also good for cocktail weiners, ham chunks, or fully cooked sausage. The list is almost endless - use your own ideas.
Topping -- In a large saute pan add the chorizo and cook until crumbled and golden brown. Remove to a plate with a paper towel and let it drain. Now to the same pan, remove most of the drippings but reserve a little (1 teaspoon or so) to cook the onions and mushrooms inches If necessary you can a little more olive oil. Saute the onions and mushrooms until they are golden brown and soft. Add the chorizo back in the pan and mix well to combine all the flavors. Remove from the heat while you start your crust. Pizza Crust -- Follow directions for the pizza crust. Whether it is a store bought crust, dough or from a pizza place. But when I crisp mine up, I like to brush on a mix of olive, garlic, oregano and pepper. Then bake to firm up the crust. Top and Bake -- Top your pizza with the sausage, onion and mushroom mixture and then top with the grated cheeses. On a grill, medium heat; In a oven, 425 degrees until golden brown and the cheese is melted and bubbly. About 10-15 minutes. ENJOY this very unique pizza.
Chop up your banana and strawberries and place on a baking sheet lined with waxed paper. freeze for 2 hours. Place your frozen berries and banana chunks into food processor with water and lemon juice. Pulse until smooth and creamy. Serve immediately or freeze up to 2 weeks in Tupperware.