HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare pasta according to instructions on box. Spread olive oil in a large skillet and heat over medium for about 1 minute. Chop canadian bacon in bite-sized pieces. Add canadian bacon, red onion, fresh green onions (with green part attached) and bell pepper in skillet and cook over medium heat 8-10 minutes until peppers start to soften. Stir in basil, rosemary, cilantro, black pepper, red pepper flakes, capers and peas. Stir until well blended. During last 3 minutes of cooking, stir in tomatoes. Pour cheeses over top, cover, turn off heat and let sit for 2-3 minutes until cheese is melted. Pour cooked pasta into large bowl and pour canadian bacon mixture over pasta. I sprinkle additional parmesan cheese and fresh basil over top before serving. This was a huge hit. I served it with a really nice salad, homemade balsamic vinagrette, fresh garlic rolls, red wine and served chocolate espresso pudding in phyllo cups for dessert.
In a medium mixing bowl combine the breadcrumbs, eggs, fish, zucchini, onion, and spices and form palm-size balls from the mixture. In a covered pan over medium heat, brown the balls in a small amount of olive oil. This should take 5-10 minutes depending on size. For the dipping sauce, combine the three ingredients to taste.
Preheat oven to 350°F. Combine oats, apple juice and oil in a small bowl; let stand 10 minutes. Stir in egg whites and vanilla. Pour margarine in the bottom of a 9-inch cake pan coated with cooking spray. Sprinkle 1/4 cup brown sugar. Arrange apple slices spoke-like on top of brown sugar, working from the center of pan to edge. Lightly spoon flour into dry measuring cups; level with a knife. Combine 3/4 cup brown sugar, flour, baking soda, cinnamon, salt, and nutmeg in a large bowl, stir with a whisk. Add oat mixture; stir just until moist. Pour batter into prepared pan. Bake at 350°F for 40 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Place a plate upside down on top of cake; invert onto plate. Cut into wedges. Makes 8 servings.
To make the pesto, place the basil, garlic, two tablespoons olive oil, walnuts and parmesan cheese in a food processor. Pulse until a coarse paste forms; set aside. Heat the one tablespoon of olive oil in a skillet. Add the squash, onion and mushrooms. Cook until just soft. Toss in the pesto. Check the seasonings. Serve warm.
Sift together flour, spices, salt, baking powder, baking soda, and sugars. Add butter (make sure it is soft), applesauce, mashed bananas, eggs, and vanilla. Beat until smooth, about one minute. Fold in oats. Drop by teaspoons on a greased cookie sheet. Bake at 375 degrees for 10-12 minutes. Enjoy and aloha!
Place each slice of veal between 2 sheets of wax paper, and with the flat side of a meat mallet, pound the meat very thin. Sprinkle veal with salt and pepper, and then dredge in flour. Dip veal in beaten eggs and dredge again in flour, and then in the bread crumbs. Saute veal in the 1/2 cup melted butter in a large skillet over medium-high heat for 2 or 3 minutes on each side, until a light golden brown. Remove the veal, reserving the drippings in the skillet, and set the veal aside and keep warm. In the skillet that has the reserved drippings, add the chicken broth, wine, 1/4 cup butter, lemon juice, parmesan cheese and heavy cream. Stir well. Over medium heat, bring to just to a boil, stirring frequently. Return the reserved veal to the skillet and place the prosciutto slices on top of the veal slices, and reduce the heat, and simmer uncovered for 5 minutes. Remove veal and mixture to a serving platter, placing lemon slices either on or around the veal. Sprinkle with the parsley flakes and serve immediately.
Heat oil in a skillet over medium heat. Add pork and brown. Add the sauerkraut with liquid, then add apple. Stir until all are simmering, then lower heat and cover. Let simmer for 1 hour or until pork is cooked through and tender. Supposed to be the main meal of the first meal of the year, to provide a prosperous new year. Enjoy!
preheat oven to 325. Cream cheese and butter should be room temperature. Mix together cream cheese, butter, shortening, eggs, sugar, and vanilla. Next add the milk salt and baking powder. Add cake flour a half a cup at a time. Batter will be thick. Pour into bundt pan. Bake for 1 hr 15 minutes I prefer to add the glaze while its still warm.
Marinade flank steak for 4 hours or overnight. Remove from marinade and pat dry. Grill on BBQ until just medium rare. Grill time will depend on the size of flank steak (s) (DO NOT OVERCOOK THE FLANK STEAK). Cover loosely with aluminum foil for 7-10 minutes. Slice the meat against the grain in about 1/4 inch thick slices or as thin as you can reasonably get. (It is VERY important to slice the meat against the grain or it will be tough.) At last minute pour some of the dipping sauce over the cut up flank steak and serve. Put the left over dipping sauce on the table for everyone to enjoy. Goes great with grilled corn on the cob and white sticky rice. try pouring a little of the dipping sauce on the rice.
Combine first 5 ingredients in a small bowl. Cut pork crosswise into 8 (1-inch-thick) pieces. Place each between 2 pieces of heavy-duty plastic wrap and pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Rub pork with spice mixture. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan, and cook for 3 minutes on each side. Remove pork from pan; keep warm. Add jelly to pan; cook 30 seconds, scraping pan to loosen browned bits. Remove from heat; stir in vinegar. Serve sauce with pork, sprinkle with chives. (Serving size is: 2 medallions, 1 tablespoon sauce and 1 1/2 teaspoon chives). Enjoy! 8).
Bring pot of water to boil for pasta; cook pasta til soft. Once the pasta is close to "al dente" - then heat a frying pan and saute the garlic in the oil. As the pasta is finishing, add the cooked lamb to the hot garlic oil, saute for just a moment. I also added the leftover baby carrots (matchsticks) at this point. Toss in the rosemary needles. Drain the pasta, add a few shakes of olive oil. Toss the pasta and meat mixture. Add cheese (if using, we chose to leave it out!) and parsley. Serve immediately! And enjoy! This would also work with beef, pork or chicken.
Preheat oven to 350 degrees. Cook spinach according to package directions, drain and reserve liquid. In large saucepan, melt butter over low heat. Add onion, cover and cook slowly until softened. Add flour, blending until smooth, and cook about 1 minute. Slowly add evaporated milk and reserved liquid from spinach, stirring constantly. Cook until thickened and smooth. Add seasonings and cheese, stir. Add spinach and mix well. Place in buttered casserole dish and bake for approximately 30 minutes until hot and bubbly.
Heat the water and milk to lukewarm. Add yeast with 1 tablespoon honey to milk. Add 2/3 cup flour and let stand in warm place 20 minutes. In another bowl, mix all ingredients but egg. Knead 15 minutes. Cover with cloth and let rise 90 minutes. Put into greased narrow loaf pans and let rise 2 hours. Brush with egg. Bake in preheated 375 degree oven for 40 minutes.
mix all ingredients, cover and refrigerate 8 hours or overnight. Serve cold, with milk if desired.
Drain off the water that the tuna is packed inches. Place the tuna in a medium-size mixing bowl; break apart with a fork. Add the next 14 ingredients to the tuna; mix everything thoroughly. (COOK'S TIP: Adjust these ingredients - MORE OR LESS - to your taste.). Open the pita pockets and line the bottoms with sprouts and shredded carrots (reserve a few teaspoons for garnish); layer lettuce on one side of each pita pocket. Stuff with tuna filling in each pocket, dividing equally. Top with reserved sprouts and carrots. This recipe will give you 2 jumbo pita sandwiches, or slice the pita pockets in half for 4 smaller servings. Refrigerate any leftovers.
Brown hamburger and drain. Put into 1 1/4 quart. casserole dish and add tomato sauce, beans, enchilada sauce, and onion and 1 1/2 cups cheese and corn chips. Bake at 350 for 30 minutes. Remove from oven and sprinkle whole corn chips around edge of casserole and put 1 sour cream in center. Bake for 2-3 minutes longer. Sprinkle remaining cheese on top of sour cream and serve.
In a bowl mix red onion slices and lime juice.Cut cream cheese into 1/2 inch chunks.Mix enchilada sauce and chicken broth and pour 1 cup of the mixture into a shallow 3 quart (9X13 inch) casserole. Stack tortillas and put in a microwave safe plastic bag but do not seal. Heat in a microwave oven on full power just until hot, about 1 to 2 minutes. Dip tortillas, 1 at a time, in sauce in casserole and turn over to coat. Stack at 1 end of the casserole. Scatter 1/8 of the trout, cream cheese, and green onions across center of 1 tortilla. Roll to enclose filling and set, seam down, in sauce. Repeat to fill remaining tortillas, pushing unfilled ones to the end of the casserole as you work. Pour remaining enchilada sauce mixture over and around filled tortillas. Bake in a 400 F oven until sauce bubbles, 10 to 12 minutes. Sprinkle jack cheese over enchiladas and bake until melted, 2 to 3 minutes more. With a slotted spoon, lift the red onion slices from the bowl and scatter over the enchiladas. Serve with a wide spatula. Season to taste with lime juice from the bowl.
Mix all ingredients in the bowl of a food processor or a blender and puree until blended. Salt and pepper to taste.
Preheat oven to 425&deg;F. Combine RawSpiceBar's Aji Amarillo Spices and salt to taste. Cut potatoes lengthwise into 1 inch wedges. Toss wedges with oil and spices in a large roasting pan and roast in the middle of oven for about 20 minutes. Turn wedges over with a spatula and roast until slightly golden, 15 to 20 minutes more.
Place cilantro leaves in a blender with 1 cup of the chicken stock and blend to form a puree. Set aside. Melt the butter in a large saucepan, add the onion and garlic, and saute until soft but not brown. Add the flour and stir to make a roux. Gradually add the remaining broth, stirring with a whisk after each addition. Add the cilantro puree, stirring to blend thoroughly. Cover and simmer 15 to 20 minutes. The soup may be made ahead up to this step. Stir in the cream, place in serving bowls and garnish with shredded cheese and a cilantro sprig if desired.
Make sure you serve this on a white platter! Wash and dry the tomatoes. Remove the stem and cut into slices, approximately 1/2 inch thick, lengthwise. Arrange slices decoratively on platter. Drizzle with just the barest amount of olive oil, sprinkle lightly with salt (sea salt is wonderful!) and coarsely ground, FRESH black pepper. Cut the mozzarella into slices approximately 1/3 inch thick and arrange 1 slice of cheese per slice of tomato. (the mozzarella balls available in Greece are pretty small- maybe 3-4oz). What you want is a white slice of cheese just covering the tomato slice, but with the red of the tomato peeking through. Dot each mozzarella round with 1/2 to 3/4 tsp of pesto. Serve with lots of crusty bread!
In a large skillet over medium high heat, saute the garlic and onion in the 1 tablespoon of the olive oil, until softened, a few minutes. Add the both and cream and bring to a simmer. Remove from heat, add the olives and let cool for a couple minutes. Taste and add a bit of fresh lemon juice if you like, as well as black pepper and/or red pepper flakes. You can keep this as is, or for a more sauce like consistency, feel free to blend/puree.
Saute onion and garlic in butter until soft. Add in water, potatoes, carrots, broccoli, cauliflower, bullion, and seasonings and bring to a boil. Reduce heat, cover, and simmer for 20 minutes, or until carrots and potatoes are cooked. In a bowl, mix flour and 1/2 cup milk, adding milk if it is too thick, mixing well to get out all lumps. Add mixture into soup and simmer for 5 minutes, or until thickened. Serve with parmesan sprinkled on top.
Preheat oven to 375 degrees F or 190 C or British Gas Mark 5. Dice all the garlic very finely. In a medium sauce pan, melt a quarter of butter so you are left with a 1/4 cup remaining of the original 1/2 cup of butter, then add the garlic to the melting butter and saute until garlic is golden. Add remaining butter to sauce pan until all is melted. Slice the french bread lengthwise creating two halves, then cut 3" thick slices across each half, but do not cut all the way through yet. Place the two halves of french bread next to each other on a cookie sheet covered with cooking foil. Next, slowly and evenly pour the garlic and butter over EACH HALF of the french bread. Let the garlic butter melt into the bread. Set sauce pan aside but DO NOT clean it yet. Place the two lenghtwise halves of the french bread back together to form one bread stick. Bake uncovered until the outside is slightly crispy and the inside is very warm. While bread is heating, pour the whipping cream into the buttery sauce pan, add the freshly grated parmesan cheese and the rest of the spices. Stir slowly for a while until sauce is thick and rich and most of the parmesan cheese has melted into the sauce. This may take 15 minutes or so. Note: You can add more cheese to help thicken the cream at any time. When bread is warm and sauce is ready, open the bread back up, place in a serving dish and pour the sauce all over it. This may need two people to get the sauce into the cracks of the slices: one to pour and the other uses two forks to open it up. But choose the second person carefully. You don't want someone who can't control their drools. The cream should be all over the bread and the serving dish. You will need a knife and spatula to serve your Artery Bread and be ready to wipe the brow of your guests, they will be in heaven.
Cook noodles according to package directions; drain, saving 1/2 cup noodle-cooking water. Melt margarine in large skillet; add onions, peppers, carrots an saute about 5 minutes until tender-crisp. Add ham; stir 2-3 minutes until heated through. Stir in noodles, noodle water, Parmesan cheese; blend well. Salt& pepper to taste.
Preheat oven to 350°F. Combine potato cubes with cumin and black pepper. Drizzle olive oil over potatoes, and mix well. Place on a baking pan and bake for 30 minutes, until browned and crispy. When potatoes are about halfway through baking, spray a saucepan with nonstick cooking spray and saute the green pepper, onion, and mushrooms. Remove from heat, add tomato, and set aside. Prepare the eggs any way you like (I like them over-medium). When potatoes are done, mix well with veggies. Sprinkle with cheese. Place eggs on top and enjoy!
Cook sweet potatoes in 400 degree oven, cut side down for 30 minutes. While the sweet potatoes are baking, make the chili lime mayo. In a small bowl, mix together the mayo, chili garlic sauce and lime juice. Set aside. In a small bowl, add salt, onion powder, garlic powder, chili powder, oregano, cumin powder and black pepper. Mix together and set aside. In a large bowl, add black beans and cooked sweet potatoes. Mash until consistency is only slightly chunky. Some beans will be completely mashed and others will not. This will help create a nice texture. Add in cooked quinoa and spices. Mix together with hands and form into 8 burger patties, about 1/3 cup of mixture each. Place burger patties on a large baking sheet covered in parchment paper. Spray with olive oil and bake in 400 degree oven for 20 minutes. Flip over, spray other side with olive oil and bake for another 10 minutes.
In a 2 quart microwaveable bowl, combine corn syrup, peanut butter, and cream. Microwave on HIGH for 1-1/2 minutes, until boiling. Add chocolate chips and stir till melted. Cool and store in fridge. Warm up to serve over ice cream.
Cream the butter in a large bowl with an electric mixer until soft and fluffy. Add the egg yolks and mix well. In a another bowl mix the sugar, flour, baking powder and salt together. Add the dry ingredients to the butter/egg mixture and mix until just blended and the dough starts to come together. Turn out the dough onto a floured work surface and form into 2 balls. Wrap each ball in plastic wrap and freeze at least 2 hours or overnight. Heat your oven to 350 degrees F. Remove one ball of dough from the freezer and coarsely grate it into the bottom of a 9x13 inch pan. Make sure the surface is covered evenly with shreds of dough. With the back of a spoon or flexible spatula spread the jam over top, to within 1/2 inch of the edge all the way around. Remove the remaining dough ball from the freezer and coarsely grate it over the entire surface. Bake for 30-40 minutes or until light golden brown. Dust with the powdered sugar as soon as it comes out of the oven. Cool on a wire rack and then cut in the pan with a serrated knife.
In a small bowl, stir together the sugar, espresso powder and cocoa. Add boiling water and stir until dissolved. Combine the coffee mixture in the blender with the bananas, milk and ice and blend on high until smooth. Can be partially combined in blender and refrigerated overnight. In the morning, just add ice and bananas and blend.
In sauce pan combine tomato sauce, water, lemon juice and spices bring to a boil then reduce heat and simmer for 30 minutes. While the sauce is simmering divide your dough into three parts then roll out each one making sure not to roll them out to thin. Allow the dough to rest. When sauce is ready add desired amount to middle of the pizza dough making sure to leave room around edge for folding. Top with cheese and pepperoni. Fold over and seal edges. Preheat oil in deep fryer or large pot to 375. Add panzerotti to heated oil cooking for 5 minutes then turn over and cook for another five. Remove from oil and place on paper towel. Let cool for a couple minutes before serving (leftover sauce can be used for dipping sauce).
Blend all ingredients well and pour or brush over ham or other meat,good on ribbs too, prior to baking. Baste meat occasionally with pan residue.
Preheat the oven to 350°F Place the sliced potatoes in a bowl of cold water to prevent them from browning. Rinse, then pat dry with kitchen paper. Place the cream, milk and garlic in a large saucepan and bring to a gentle simmer. Add the potatoes, cover and simmer for 10 mins until just tender. Season well. Transfer to a buttered, ovenproof dish and sprinkle over the cheese. Bake for 25 mins until golden. Serve with a leafy green salad.
Shake together the dressing ingredients in a screw-top jar or whisk it together in a small bowl. Combine the jicama strips, pepper strips and onion slices in a large bowl and pour the jalepeno dressing over jicama mixture, tossing to coat,. Cover and chill at least 1 hour, up to 6 hours, stirring occasionally.
Cook onion and celery in 1 tbl. of butter in a medium saucepan until tender. Add water,rice mix and mushrooms;bring to a boil and cover and simmer. Pound chicken breasts to 1/2 inch thickness. Combine flour,sage and thyme. Coat the breasts with the flour mixture,and reserve remaining flour. Melt the remaining butter in a large skillet. Saute the breasts till cooked through and golden on each side. Remove from the pan and keep warm. Add chicken broth and reserved flour mixture to the skillet,stirring to loosen browned bits. Heat until the sauce bubbles,and stir constantly until the mixture thickens,about 5 minutes. Arrange the rice and chicken on your plate,and pour some sauce over your chicken.
In a large bowl, combine the flours, salt and milk powder; stir with a wire whisk until evenly distributed. Measure the brown sugar and press through a coarse sieve. Stir either the brown sugar or granulated sugar into the flour mixture. Pour mix into an 18 cup container with a tight-fitting lid; label and date contents. Store in freezer for up to 6 months.
In a bowl, combine tomatoes, onions, and rosemary. Season to taste with salt and pepper. Grill or toast both sides of the bread until golden brown. Rub each slice with garlic, brush with remaining olive oil, and sprinkle with salt and pepper. Arrange the tomatoes evenly on top o the toast and garnish with rosemary.
Center brisket on a large heavy piece of foil in a roaster; sprinkle with liquid smoke. Sprinkle brisket with celery salt, garlic salt, onion salt, and pepper. Fold sides of foil over to seal; refrigerate overnight. 6 1/2 hour before serving, open foil and season with salt, pepper, and Worcestershire sauce. Reseal and cook in a slow oven at 300 degrees for 5 hours. Uncover and Pour barbecue sauce over brisket. Cook 1 additional hour, uncovered; let sit 20 minutes before slicing.
Place all the ingredients in the bottom of a cataplana or a wide saucepan with a close fitting lid. Place over a low/medium heat, cover with the lid and cook for 5-8 minutes until the mussel and clam shells have steam open. Stir well and remove and discard any mussels or clams which haven't opened. Serve immediately.
Combine bread crumbs and all the spices in one bowl. Place beaten eggs in another bowl. Get frying pan hot with the oil. Dip the pork tenderloins in the egg mixture and then into the bread crumb mix, covering it well. Place into frying pan with hot oil and fry until golden brown. Transfer to a casserole or roaster and continue baking at 350 degrees until completely done. Serve with mashed potatoes and brussel sprouts. Awesome.
Preheat the oven to 350 degrees F. Spray a 9x13" cake or brownie pan with nonstick cooking spray. If using regular milk instead of buttermilk, mix together milk with lemon juice. Set aside for 5 minutes. Beat egg well, then add both sugars, oil and beat together again. Add in vanilla, orange zest, zucchini, carrots, apple, cranberries and the buttermilk/milk and lemon mixture. Mix together well. Sift the flour, cinnamon, allspice, baking soda, and salt into another bowl. Stir in oat bran and nuts, if adding, and mix together until combined. Add the dry mixture to the wet mixture, mix together until just combined (do not over-mix). Spoon the mixture into the oiled pan. Bake for about 35-40 minutes or until wooden stick inserted into the middle comes out clean and the bars are not sticky in the middle. Be careful not to over cook or bars will become dry and tough. Once cool, turn out onto board and cut into 24 bars. Bars will keep covered in the fridge for 4-6 days, or wrap individual bars with clingwrap and freeze.
Mix together the teriyaki and barbeque sauces. Delicious on grilled chicken or try it on other types of foods.
Heat the oil in a skillet on medium-high heat. Cook chicken completely. Remove and set aside, keeping it warm. Melt 1 tablespoon butter in the same skillet, add pears and 1 teaspoon lemon juice. Saute until pears are barely tender, around 2-3 minutes. Remove and set aside. Cook onion and garlic one minute. Add brandy, broth, honey, and thyme. Boil until thickened, around 3-4 minutes. Add pears and heat for 2 more minutes. Add 1 tablespoon butter and 1 teaspoon lemon juice. Salt and pepper to taste. Sprinkle cheese lightly over chicken breasts, then cover with sauce. Don't drown the chicken.
Heat 1-1/2 cups milk, peas, carrots, chicken and soup to boiling in 3-quart saucepan. Stir Bisquick mix, 1/3 cup milk and black pepper until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. Sprinkle with parsley.