HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a Dutch oven over medium heat, saute onion, celery and mushrooms in butter until tender. Stir in rice, parsley, boullion and water. Bring to a boil. Reduce heat; cover and simmer until rice is tender, about 25 minutes. Add soup, sour cream and curry powder; mix well. Fold in chicken. Spoon into a greased 2 qt baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 50 minutes.
In a 4 to 6 quart Dutch oven or stockpot, sautee the chopped vegetables in one to two tablespoon of olive oil on medium-high heat. You'll need to stir the ingredients every few minutes so they can cook evenly. Once the onions start turning translucent, turn the heat down to medium-low. Add all of the spices and canned ingredients, and stir. Cover for about two hours, stirring occasionally. By the time your chili is done, the sweet potatoes should be nice and soft and the liquid should have reduced a bit, producing the hearty chili consistency that we all know and love. To garnish your bowl of chili, try adding a dollop of sour cream, chopped green onions, fresh cilantro, avocado and grated cheese.
Pour syrup in pre-heated skillet over medium flame. When bubbly, stir constantly and cook another 4 minutes. Pour into silicone baking pan (never tried anything else, so use something else at your own caution shouldn't be enough to fill entirely, you need room to work it). before completely cooled (but no longer scalding!) gently stretch out to thin and add air into it. It should be a tacky taffy/candy like consistency at this time. Pull into a long thin rod (or a couple rods - no science here). Once hardened, crack and store in a air tight container - store in a cool place. Sprinkle on things as you please!
preheated 400°F. Crust: Crush nuts in blender or with rolling pin between sheets of wax paper. Combine all ingredients; mix well. Press into a 10-inch springform pan. Bake for 10 to 15 minutes. Filling: Crumble cheese in large mixing bowl. Add remaining ingredients. Beat at high speed with mixer until well blended and smooth, about 5 minutes. Pour over crust. Bake for 40 minutes or until set. Cool 10 minutes. Topping: Combine sour cream, sugar and vanilla extract. Spread this over cheese cake and bake 5 minutes. Cool. Top with blueberries. Refrigerate.
Heat the oven to 350. In a small skillet, heat the oil and saute onions for 4-5 minutes. Add garlic and saute another 1 or 2 minutes. In a large mixing bowl, combine all the remaining ingredients except for the bacon and add the onion mixture. Mix until ingredients are just combined - do not overmix. Turn out the meat mixture onto a baking sheet covered with parchment paper or foil and form into slightly oval loaf. OR, divide into 4 equal mini-loaves. Wrap strips of bacon around the meatlaof, tucking the ends under the loaf. Bake the meatloaf for about 50 to 60 minutes for a larger loaf or 25 to 35 for mini loaves. Before slicing, let the meatloaf rest for 10 minutes to let the juices redistribute.
Cook spaghetti for 10 to 12 minutes or until tender but still firm. Drain well. Return spaghetti to saucepan. Stir in egg and Parmesan cheese. In a medium skillet, cook ground beef, onion, green pepper, garlic and fennel till meat is browned and onion is tender. Drain fat. Stir in tomato sauce and oregano; heat through. Spray a 9" pie plate with nonstick cooking spray. Press spaghetti mixture onto bottom and up sides of pie plate, forming a crust. Spread cottage cheese on bottom and up sides of crust. Spread meat mixture over cottage cheese. Sprinkle with mozzarella cheese. Bake 350 for 20 to 25 minutes or till bubbly.
Preheat oven at 425°F. Lay out fish fillets, in single layer, in greased baking dish. Set aside. In a bowl combine garlic, Parmesan, breadcrumbs, basil, oregano and parsley. Mix together well. Add melted butter and olive oil to crumb mixture and combine well. It will become mealy. Sprinkle crumbs all on top of each fish fillet. Bake for 12-15 minutes, until fish is cooked and topping is golden in color. Remove from oven and let set for 5 minutes. Serve.
Chop all ingredients finely; add to blender; blend until smooth. Store in airtight container; will last about 2 weeks in the fridge or 2 months in the freezer. ENJOY!
Heat oven to 350°F Grease and flour 9-inch square pan. In 1 1/2-quart saucepan, melt 1/3 cup butter and 2 1/2 ounces of the chocolate over low heat, stirring frequently. Cool slightly, about 15 minutes. In medium bowl, beat chocolate mixture, Bisquick mix, granulated sugar, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 1 minute. Spread batter in pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from oven; immediately sprinkle with marshmallows. Cover; let stand about 5 minutes or until marshmallows soften. Uncover; cool completely, about 1 hour. In 1 1/2-quart saucepan, melt remaining 2 1/2 ounces chocolate and 1 tablespoon butter; cool slightly. Stir in sour cream and powdered sugar until smooth. Spread over marshmallow layer. Cover; refrigerate at least 2 hours or until firm. For bars, cut into 6 rows by 6 rows. Store in refrigerator.
In a bowl, combine all the dipping sauce ingredients together and set aside. Wash the seafood and drain. Place it in a bowl with half the crushed garlic, the sesame seeds, sesame seed oil, and a pinch of salt and pepper. Set aside. In a separate bowl, combine the flours with 1/4 teaspoon salt, add half the beaten egg and the remaining garlic, and slowly whisk in 2/3 cup ice-cold water. (Do not add in all the water at once, as you may not need the full amount.) The batter should be the consistency of thick pouring cream. If you are not using fish, add the garlic, salt, sesame seeds, and sesame seed oil straight into the batter. Place an 8 1/2-inch nonstick frying pan over medium heat, add the sunflower oil, and, when hot, ladle in two-thirds of the batter. Use the back of a spoon to coat the base of the pan with the batter. Place the green onion strips onto the pancake, with the green ends lying in both directions, then scatter over the chilies and seafood. Add the remaining beaten egg to the remaining batter and whisk to combine, then drizzle it over the green onions and seafood so that they do not come loose when flipping the pancake. Fry over medium heat for 3-4 minutes, until the bottom is set then carefully invert the pancake onto a plate and slide it back into the pan and fry for a further 3-4 minutes, until the fish is cooked through and the pancake is golden and crispy. Serve up the pancake by cutting it into bite-size pieces. Serve immediately with the dipping sauce. Recipe courtesy of Our Korean Kitchen by Jordan Bourke & Rejina Pyo, buy the book here: https://www.amazon.com/Our-Korean-Kitchen-Jordan-Bourke/dp/1681881861/ref=sr_1_1?ie=UTF8&qid=1492790840&sr=8-1&keywords=Our+korean+kitchen.
Heat oven to 350°F. Cook bacon until limp; drain. Cut pork tenderloin into 12 pieces; flatten to 1/2- inch thickness. Wrap 1 slice bacon around each pork piece; fasten with wooden picks. Place pork pieces in ungreased jelly-roll pan, 15 1/2 X 10 1/2 X 1- inch. Place 1 mushroom cap on each pork piece. Chop stems; reserve. Mix broth and garlic; pour on pork. Bake uncover 45 minutes, spoon broth mixture over pork every 15 minutes. Shake water and flour in a covered container; pour into 1 quart saucepan. Add enough water to broth to measure 1 cup; stir into flour mixture. Heat over low heat, stirring constantly until smooth and bubbly. Stir in reserved mushroom, heat. Serve with pork.
Bring first 3 ingredients to a boil in a medium saucepan; stir in rice. Cover, reduce heat, and simmer 30 minutes. Add mushrooms; cover and simmer 20 more minutes or until all liquid is absorbed. Stir in pepper.
In a small bowl, combine all ingredients. Keep covered in refrigerator at least 4-6 hours before serving.
Dice chicken breasts into 1" cubes. Whisk all other ingredients together to form marinade. Set some aside for basting or sauce if desired (though I don't think this is necessary). Add marinade to chicken and refrigerate overnight, stirring occasionally (the acidic nature of the marinade will 'chemically' cook the meat partially). Thread 5 or so cubes onto metal or soaked bamboo skewers and grill for a few minutes either side, just until meat is firm (remember, they're already partially cooked by the marinade). Place two skewers on a fresh bread roll or Italian bread, grip the meat firmly with the bread and pull out skewers. Enjoy!
To make the smoothie, combine the banana, yogurt, milk, and ice cubes in a blender container. Blend at high speed until the mixture is frothy. Add a drop of red, green, yellow, and blue food coloring and blend again for 30 seconds to make a loathsome-looking, mud colored drink. Pour into a tall glass. For the sea slug topping, cut the gelatin with a dinner knife into 6 small slivers and float on the smoothie. Using a can of whipped cream, spray a thin line of cream around the rim of the glass. Cover the whipped topping with black or red decorating gel to make a slimy sea worm crawling up the glass. Serve this drink with a long handled spoon. For safety's sake, do not drink until you've scooped out the gelatin slivers.
Melt the butter and olive oil together in a Dutch oven or other heavy large skillet on medium heat. Add the chopped onion and crushed garlic and cook for five minutes stirring occasionally. Add the chicken and brown on all sides - about ten minutes. Stir in salt and pepper. Sprinkle the top of the chicken with the flour and stir for 1 minute, thoroughly coating the chicken with the flour. Stir in the water and wine and then the prepared mushrooms, carrots, and tarragon. Bring to a low boil, cover and simmer on medium low heat for 15 minutes or just until the vegetables are cooked as you like them. Taste and adjust seasonings, if you wish. Turn off the heat and stir in the creme fraiche. Serve hot.
Open the cans of corn, chicken broth, black beans, and salsa. Pour everything into a large saucepan or stock pot. Add chicken and rice and simmer over medium heat until chicken is heated through, about 5 minutes. Place 1/4 cup crushed tortilla chips per serving bowl, top with soup. Garnish with sour cream, cheese, avocado, black olives, and/or cilantro.
Brown kielbasa and onions in large skillet; drain if necessary. Add au gratin potatoes, pepper, water, milk and margarine. Bring to a boil; reduce heat, simmer 10 minutes. Stir in vegies. Simmer an addition 10-12 minutes until potatoes are done.
Melt chocolate in a bowl set over a small pot of simmering water. Using a pastry brush paint chocolate onto the inside of the muffin liners. Place them in a muffin tin for easy handling. Paint a thick layer then refrigerate until set. Puree the peanut butter,cream cheese,sugar & vanilla in a food processor until smooth. Spoon into the hardened chocolate cups then pour a thick layer of the remaining chocolate over the top making sure the edges are sealed. Place back in the fridge to set. Peel liners off and enjoy.
Heat chicken stock in a large saucepan, over a high flame. Add cabbage and simmer for 6 minutes. Drain and reserve 1 cup stock. Place cabbage in a large casserole, set aside. Heat butter to melt in a double-boiler. Whisk in flour to blend well. Gradually whisk in milk and reserved stock. Heat and stir, until thickened. Add to cabbage in casserole-mix well. Top with buttered crumbs and lemon slices. Bake, uncovered,@ 400 degrees for 20 minutes. Remove from oven. Serve hot.
Combine all ingredients in a 3-qt. saucepan. Cook and stir until the cheese is melted. Garnish with sour cream and/or tortilla chips if desired. If you want you can also put cottage cheese on top instead of the sour cream which will give you that sour cream sensation without the fat.
Combine ingredients and chill before serving. Serve on toast, sandwich rolls, on lettuce, or with crackers.
Preheat oven to 425 degrees. Spread out raw dough from can onto greased cookie sheet. Bake for 4 minutes. In large skilled, saute the peppers, mushrooms, and onion in oil until tender; add garlic. Spread pizza sauce onto prebaked crust, dot with cream cheese, sprinkle with mozzarella, all the veggies, beef, pepper rings, cheddar cheese, and oregano. Bake for about 10 minutes, or until cheese is melted.
Saute onion and carrot in oil until just brown. Add tomatoes, parsely, and basil. Cook on low flame until vegetables are soft (30 minutes). Add tuna and simmer for 15 minutes. Cook pasta as directed on package. Drain, and add pasta to skillet, and coat with sauce. Serve with Parmesan, and fresh black pepper.
Soak the semolina for 10 - 15 minutes in plenty of water, enough to cover it. When it softens, strain it and add the ricotta cheese, the honey and the beaten egg. Heat the mixture at low temperature and do not let it boil.
Prepare spaghetti as directed. Chill covered overnight or until firm and separated. Use a deep iron skillet or stovetop wok. Cut up and carrots into small slanted pieces. Dice scallions. Heat pan over medium to high heat with half tablespoons of oil. Stir oil into oil bottom and sides of pan completely. Add celery and scallions together. Add pork, stir constantly until glowing color appears in vegetables; remove vegetables and place in bowl. Add carrots to pan. Stir and turn to cook thoroughly without burning. Vegetables should sizzle when cooking. Remove carrots when they have cooked 7 to 10 minutes. Put remaining oil into pan. Add spaghetti and stir. Add 2 beaten eggs. Stir again. Add vegetables to pan. Mix well. Sprinkle with soy sauce and spices to taste. Continue stirring until all vegetables are completely mixed. Serve immediately. Serves 6-8.
Marinade: Combine all the ingredients and spread evenly over the lamb cutlets. Allow to marinade at least one hour in refrigerator. Heat the barbecue and place the cutlets on an oiled flatplate or grill. Cook for 5 minutes, turn and cook for a further 5. Nice served with a mango chutney.
Heat oven to 350 degrees F. Combine chopped nuts, breadcrumbs, 2 tablespoons of the jam and the mustard in small bowl to form a thick paste. Lightly flour chicken; shake off excess. Spread 1 teaspoon jam on each chicken breast, covering both sides. Place breasts in baking dish large enough to hold them. Spread seasoned paste on top. Bake in 350 degree oven for 30 minutes or until chicken is no longer pink in center. Place under heated broiler to crisp, 1 to 2 minutes.
Combine all ingredients (except salmon). Stir well. Add a few dashes of seasoning salt and a few grinds of fresh pepper. Taste for seasoning preference. All measurements are approximate. Place fish into a baking pan sprayed with oil or rubbed with olive oil or butter. Season lightly with seasoned salt and pepper then generously spread mayo mixture all over the top of the fish. Make it to the thickness you prefer. I had about 1/4 in or so. Bake uncovered in a 450 degree oven until fish is almost done (mine took 15-20 min for fillets which seemed a bit long, but they weren't done.) Then broil until lightly golden.
In a pot over low heat: Melt the chocolate and margarine. In a small bowl beat the egg slightly, carefully whisk into the above mixture until nicely blended. Remove from heat, add the graham crumbs. If the graham crumbs have not cooled the mixture to warm, allow mixture to cool to warm before folding in the marshmallows, walnuts, and cherries.You don't want to be melting the marshmallows. Shape into a roll on wax paper, rolling into the size you wish - basically like a sausage roll. For variety I often roll in flaked coconut which gives it an extra special look. Chill in refrigerator until set, slice and serve.
In large skillet, heat butter and olive oil over medium heat. Add chopped scallions and mushrooms and cook until mushrooms begin to darken. Sprinkle with seasoned salt and cayenne pepper. Add burgundy and cabernet wine, enough to almost cover mushrooms. Saute, stirring occasionally until wine starts to bubble. Cover and let simmer, stirring occasionally, until mushrooms are soft (about 30-40 minutes).
Combine bell pepper, beans, chutney, corn, green onion, cilantro, chiles, coriander and hot pepper sauce in medium bowl; mix well. Cover; refrigerate for 2 hours. Let stand at room temperature for 30 minutes before serving. Serve with chips or crackers.
Boil crawfish in a large pot of water. Drain and cool until crawfish can be handled easily, remove tail and save shells. Refrigerate tail meat. Heat oil in large sauce pan or Dutch oven. Add crawfish shells, paprika and cayenne. Saute 5 minutes. Add water and bring to boil. Reduce heat and simmer 30 minutes. Strain liquid into another pan. Crush shells to remove remaining liquid and add that liquid. Discard shells. Return to heat and add onion, bell pepper, tomato paste, cream and tomato. Simmer 1 hour, stirring frequently. Add brandy and crawfish tail meat. Simmer 10 minutes. Serve hot.
Coarsely chop onion and chilies. Add all ingredients except salt and pepper to blender, blend on hi speed until smooth. Season to taste with salt and pepper.
Steam and froth milk to 160 degrees. Set aside. In small 8 oz. cup, add sauces, syrup and espresso. Stir to mix. Add steamed milk. Stir to mix. Fold in some froth to make it extra creamy. Top with whipped cream and white chocolate curls. Sprinkle lightly with cinnamon. ENJOY!
Pull off and remove the thin papery skin from the back of the ribs. Combine the paprika, salt, sugar, chili powder, garlic, cumin, mustard, and cayenne in a small bowl. Mix well. Rub the mix all over the ribs. Cover and refrigerate for 4 hours or overnight. Preheat the oven to 250 degrees F. Place the ribs meat side up in one layer on several sheet pans & bake, turning from time to time, until very tender, approx 3 1/2 to 4 hours. About 30 minutes before the ribs are done, remove them from the oven and brush liberally with the BBQ sauce. Bake the additional 30 minutes and serve with more sauce. Enjoy!
Crust-- Sift first eight ingredients together in a bowl. Combine yogurt and oil together in a seperate bowl. Make a well in the centre of the dry ingredients and pour yogurt and oil mixture into the well. Carefully fold ingredients together until dough forms. Knead dough into a ball and let stand. Topping-- Combine first seven ingredients of topping in a bowl. Roll dough out onto a pizza pan or cookie sheet. Spread half of mozzarella onto dough. Spread topping evenly over cheese. Sprinkle the rest of the mozzarella along with the parmisan over topping. Bake in oven preheated to 400 for 20 to 30 minutes. Enjoy!
Position your oven rack in the middle of your oven. Preheat to 400°F Spray muffin tins (Cups and rims) with nonstick spray, or put the paper cups in them. If you are using silicon pans, spray as directed then put on a cookie sheet. In a medium bowl, whisk flour, cornmeal, spices, baking soda, baking powder and salt until well combined. Set aside. Drain the peaches, reserving the liquid. Place 2 cups of the peach slices along with the reserved liquid in the bowl of a food processor fitted with the chopping blade or a wide cannister blender. Add the eggs, sugar, and vanilla. Process or blend for 1 minute or until smooth, scraping down the sides as necessary. Transfer this puree to a large bowl. Roughly chop the remaining peach slices and stir them into the puree along with the melted butter, buttermilk and yogurt. Stir well until blended, then quickly stir in the flour mixture until moistened. Fill the prepared muffin tins 3/4 full. Use additional batter for a second batch. Bake for 23 minutes, or until the muffin tops are lightly browned and toothpick inserted into one of the centers comes out with a few moist crumbs attached. Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release from tin. Cool for 5 minutes more before serving. If storing or freezing, cool completely before putting into airtight container or freezer bags. These muffins will stay fresh up to 24 hours at room temperature, or up to 1 month in the freezer.
Boil noodles as package directs. Brown hamburger meat with onion and bell pepper. Drain. Add tomatoes and pasta. Sprinkle with oregano, salt and pepper. Layer casserole dish with meat mixture, noodles and cheese. Bake at 350 degrees until cheese melts.
Pare rind thinly from one orange and cut into thin strips. Cook strips in small pan of boiling water 2-3 min til soft. drain; set aside. Remove all white parts and rind from oranges and put into a heatproof bowl. Sprinkle strips of cooked orange rind over top. Put sugar and water in a saucepan and heat GENTLY; stir constantly until sugar dissolves. Bring to hard boil until syrup is golden caramel color, but NOT TOO DARK! If it is too thick, stand back and add 2 tbs hot water and stir well. Pour caramel over oranges and set aside to cool. Place in fridge overnight. To Serve, cut oranges into thin slices horizontally and stack in attractive serving dishes and serve with whipped cream.
First, grease an 11 x 14 Pyrex baking pan with the tablespoon of butter. The cut the stale French bread into 2"x2" squares and place them in the pan. Next, take a large mixing bowl and a piano wire whisk and make an egg custard by creaming together the eggs and the sugar until smooth. Then whip in the vanilla, cinnamon, and nutmeg until everything is thoroughly incorporated into the custard. Now stir in the scalded whole milk, the whipping cream, and the butter and work that well into the mixture. At this point pour the custard mixture over the bread chunks and, using your fingers, work it into the bread until the pieces soften (ideally, you want to allow the bread to truly "soak" into the custard). Then when the bread becomes "heavenly moist" and fluffy, evenly sprinkle on the raisins and the diced apple (again with your fingers, gently push them into the softened bread). Finally, sprinkle a little more cinnamon over the top of the pudding and bake in a preheated 325-degree oven for about an hour (or until the pudding turns a rich honey brown and a toothpick inserted into the center comes out clean).
Prepare cake batter according to package directions; set aside. In a small mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed, just until combined. Pour half the cake batter into a greased 9x13 pan; gently pour cream cheese mixture over batter. Gently spoon remaining batter over top, spreading to edge of pan. Bake at 325F for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 1 hour. FROSTING: Combine sugar, milk, butter, and egg yolks in a heavy saucepan. Cook and stir over medium-low heat until thickened. Remove from heat, stir in vanilla and fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers.
In a big skillet, heat oil at medium heat. Add onion, garlic and cook, stirring from time to time, for about 5 minutes or until onion has soften. Add mushrooms, sherry or wine and cook for about 5 minutes or until mushrooms have soften. Sprinkle with flour and stir. With a whisk, add milk slowly and keep cooking, stirring from time to time, for about 12 minutes or until the sauce has thicken. Add ham, parsley, salt and pepper and stir. In the meantime, in a big casserole with boiling salted water, cook pasta 8 to 10 minutes or until al dente. Drain pasta and put back in the casserole. Add the mushrooms and ham sauce and stir to coat well.
Combine all ingredients in a bowl. Stir and let stand at least 2 hours or until the chili powder has rehydrated and the flavors have melded together. Use for fries, hamburgers, hot dogs, etc.