HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spray a 9 by 13 inch pan with cooking spray. In a large pan over medium high heat mix the sugar and syrup. Bring to a boil then remove from the heat. Add the peanut butter and stir to combine. Add the cereal and stir well. Pat the mixture into the pan and let it sit until cool to room temperature. Melt the two types of chips together. Cool a bit and then spread over the top of the cereal mix. Cool in the fridge until set. Then set out at room temperature so they are easier to cut. Store in an airtight container.
Whisk sugar, vinegar and oil to blend in large bowl. Add remaining ingredients. and toss to combine. Season to taste with salt and white pepper. Cover tightly. and refrigerate at least 4 hours, tossing occasionally. (Can be prepared 2 days ahead. Keep refrigerated.).
Brown ground beef in large pot. Drain any grease. Add remaining ingredients except pasta and bring to a boil. Turn heat down to low and simmer for 20 minutes (or more as desired). Adjust amount of liquid by adding additional beef broth if needed. Add salt and pepper to taste. Add cooked pasta and heat through. Serve with parmesan cheese.
In a large bowl, mix dry ingredients. Stir in the warm water, honey and olive oil until it forms soft dough. Turn out dough onto a floured surface, add more flour if dough is too sticky and knead dough for 5 minutes until smooth and elastic. Cover and let rise for 20 minutes in a warm place. On a floured surface cut dough in half. Roll dough to form a French bread like loaf. Place on a baking sheet lined with nonstick liner. Lightly flour the bottom of loaf and place on liner. Cover again with clean towel and let rise for about 30 minutes. I found this took much longer for me. Preheat oven to 375 degrees F. Bake loaves for 30 minutes or until sounds hollow when tapped on bottom.
Open the cans of tuna and drain all the water from the tuna. (Use a can strainer for best results; try to get tuna as dry as possible). Leave at least one empty can handy. Break up tuna chunks either with your hands or use a fork. Try to leave least ammount of chunks as possible. In a piramid style grater, use the largest holes and grate the celery ribs. Discard the long string looking pieces. Fill up the empty tuna can with grated celery. The can should be filled to the top, if not, grate one more rib. Drain the celery using same method as for tuna. Mix tuna, celery, breadcrumbs and white pepper in a large bowl. Once everything is mixed, add mayo and mix everything again. If the salad looks a bit dry, add another tablespoon of mayo. You should now have a tiny bit spicy and very delicious tuna salad.
Grease an 8 inch square (2L) glass baking dish. Spread pears in dish and drizzle honey over it. Set aside. In a large bowl beat butter with sugar until fluffy. , then beat in molasses and egg. (The secret to loosening molasses is to let it sit in a small bowl of warm water. I learned this from a cooking show and it works like a charm.). In a separate bowl, whisk together flour, ginger, cinnamon, ground cloves, baking soda and salt. Stir into molasses mixture and alternately with hot water, making three additions of dry ingredients, and two additions of water. Pour over pears. Bake in a preheated 350 F degree (180 C) oven until straw or cake tester inserted in center of cake comes out clean. Serve warm. They say it takes about 30 minutes, but from my personal experience, in order for the straw or cake tester to come out clean it has to be in the oven between 40-45 minutes.
Combine first six ingredients (salad dressing mix- oregano) in small bowl and stir well. Arrange chops in marinating dish and pour marinade over chops. Refrigerate at at least 8 hours. Preheat broiler or prepare grill. Broil or grill chops 4 inches from heat source until meat is cooked to desired doneness, turning and basting with marinade (about 10-15 minutes each side depending on thickness of lamb chops and degree of doneness desired).
Mix all ingredients together (except chicken thighs) to make marinade. Place chicken thighs in a large pot or dutch oven. Pour marinade over chicken, evenly coating the pieces. Place in fridge for 1-3 hours. Bring pot to a boil and then reduce heat. Cover and let simmer for 30 minutes. Uncover and let simmer until sauce is reduced and thickened, about 15-20 minutes.
place sweet potatoes and 2 1/3 cups of orange juice in a large saucepan or dutch oven. cover and bring to a boil. boil for 35-45 minutes or just until potatoes are tender. drain and place in a large mixing bowl. mash potatoes with the brown sugar, butter, salt, nutmeg, ginger and remaining orange juice.
Preheat oven to 450. Measure out 1 tablespoon of ranch dressing mix and set aside. In a small bowl, mix mayo and ketchup until blended and smooth. Stir in remaining dressing mix. Refrigerate. Spray a rimmed baking sheet with nonstick cooking spray. Place fries on sheet in a single layer and sprinkle evenly with the tablespoon of dressing mix you set aside earlier. Bake for 15-20 minutes, or until fries are crispy and golden. Remove from oven and serve with the sauce for dipping. NOTE~I recommend preparing the fry sauce the day before, as it tastes even better after the flavors have had time to blend. It's best served at room temperature. Also, I would empty the mix into your hand instead of sprinkling from the packet, as it would likely be more evenly distributed that way. Some of my fries had too much on them, making them a little too salty.
Preheat oven to 425. Grease 8x8 square baking dish. In large pot boil 4 qts water and partially cook pasta for half of the directed time. In large skillet heat oil over medium heat. Add onion and saute 1 minute. Stir in beef or turkey and cook until lightly browned about 3 minutes. Add spaghetti sauce and bring to a boil. Reduce heat to low and partially cover the skillet. Simmer for 5 minutes. In small bowl mix ricotta or cottage cheese with egg and Parmesan. Drain the pasta throughly. Layer half the pasta in the pan. Spoon cheese mixture over the pasta. Spoon half the meat mixture over the cheese. Sprinkle with half the mozzarella. Make another layer with the remaining pasta, then the meat then the mozzarela. Cover pan with foil, spraying the inside facing the cheese with pam. Bake for 15 minutes. Uncover and bake for another 8-10 minutes or until heated through.
Mix together honey, mustard and cayenne, spread on bread. Top with ham, cheese and remaining slice of bread. Enjoy!
Heat oil over medium heat. Add garlic and onions and cook until the onions are translucent, stirring occasionally. Add mushrooms and cook until done. Add squash/zucchini and cook until translucent. Add quinoa and stir quickly, absorbing all the oil and making sure all the quinoa is coated. Add 1 cup of broth and cook until it is all absorbed. Keep an eye on it and stir often. Add another cup of broth and cook until absorbed. Add the last cup of broth and do the same. Add the cup of milk and let cook until cooked down and creamy. Add the cheese and stir constantly until melted. Salt and pepper to taste.
Heat oven to 400°F Spray 8-inch square (2-quart) glass baking dish with cooking spray. Sprinkle 1/4 cup of the cheese in baking dish. Top with zucchini, corn, tomato and onion. Sprinkle remaining 1/4 cup cheese over vegetables. In small bowl, stir remaining ingredients until blended. Pour over vegetables and cheese. Bake uncovered 32 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting. [High Altitude (3500-6500 ft): Increase Bisquick Heart Smart(R) mix to 1 cup. Bake 35 to 38 minutes.].
Preheat oven to 450°, allowing the cast iron skillet to heat up with it. In the mixing bowl, combine the cornmeal, flour, sugar, salt, and baking powder. Fold in the egg, buttermilk, milk, oil, and chipotles. Spray cooking spray on cast iron skillet and pour in the batter. Bake for 25 minutes. When cornbread is taken out of the oven, immediately run a knife around the edges and flip the skillet over onto a plate. Serve with butter.
Cook oatmeal with water, salt & rum extract according to package directions. Slice banana lengthwise and again in half. You will have four slices. Brown the banana slices using nonstick spray in a nonstick pan. Sweeten oatmeal to taste. Top with sauteed bananas.
Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside. Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate,about 3 minutes. Season with salt. A. dd the Marsala, simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat cutlets, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper to taste. Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.
Combine everything except meat in saucepan and bring to a boil. Add meat and simmer 2 hours til tender. Serve with rice.
Bake prepared pie crust at 450' for 9-11 minutes or until lightly browned. Cool. Sprinkle gelatin over 1/4 cup mango juice and let stand to soften. In a food processor, combine 3/4 cup mango juice with 1 cup mango pieces and process until smooth. In a medium saucepan, combine 1/2 cup sugar, cornstarch and salt. Mix well. Stir in milk and pureed mango mixture. Cook over medium heat until mixture thickens and boils, stirring constantly. Remove from heat. Blend a small amount of hot mixture into egg yolks. Then gradually stir into hot mixture and continue to cook over medium heat until it comes to a boil. Cook 2 minutes. Remove from heat and stir in vanilla, butter and gelatin mixture. Fold in 1/2 cup toasted coconut. Refrigerate about 30 minutes. Fold in other cup mango pieces. Spoon into cooled crust. Refrigerate about 45 minutes. Beat whipping cream until soft peaks form. Add 1 tablespoons sugar and vanilla and continue to beat until stiff peaks form. Gently fold in mango jam. Pipe or spoon whipped cream over filling. Garnish with rest of coconut. Refrigerate 3-4 hours.
Heat a large skillet over medium heat, add olive oil. Add ground beef until browned. Add onions and garlic and spices. Cook 10 minutes, stirring often. Place potatoes in skillet, cover reduce heat and cook for 40 minutes until potatoes are cooked. Add tomatoes, simmer for 5 more minutes while still covered. Remove and serve over tortillas with cheese.
Clean shrimp and pat them dry. Set aside. Melt the margarine in a skillet over medium heat. Stir in the green onion, olive oil, garlic, lemon juice, and salt, and cook until bubbly. Add the shrimp and cook, stirring constantly, until the shrimp turn pink, about 2 minutes. Stir in the parsley, lemon zest and tabasco. Remove the shrimp with a slotted spoon to a bowl. Add the zucchini and stir fry over heat until tender, about 2 minutes. Serve about 1/2 cup of zucchini, 1/2 cup of shrimp over the spaghetti. Garnish with lemon wedges if desired. Serve.
Brown meat and onion then stir the tomato soup and the rice, salt and pepper. Layer half the cabbage in a greased 9x13 inch dish, cover with 1/2 the hamburger mixture, then layer the remainder of the cabbage and rest of the hamburger mixture. (Could use only 1 layer of hamburger between cabbage). Bake covered at 350 for 1 1/2 hours. Sometimes I sprinkle the top with some grated cheddar cheese and pop back in the oven 5 min until melted.
Get a large stock pot 2/3 full of water and bring to a boil. Begin sterilizing your jars. Using gloves, remove stems and seeds from the jalapenos. Slice the tomato and add to the food processor with the jalapenos. Roughly chop the quarter of the yellow onion and take the skins off the garlic cloves. Add to food processor along with cumin, cilantro, apple cider vinegar, sugar and salt. Process until finely minced. Taste and add more salt if necessary. Add relish to hot, sterilized jars and leave 1/4 inch headspace. Wipe rims and process in a boiling-water bath for 10 minutes.
Slice grilled brats onto a plate. Pour ketchup over the top of the brats. Sprinkle with the curry powder. Enjoy!
Coat garlic with oil and wrap in foil. Bake at 450 oven for 25 - 30 minutes. Broil tomatoes until skin turns dark brown on all sides. Peel and seed tomatoes. Place chipotle peppers in blender; process until finely chopped. Add tomatoes and garlic; process until smooth. Add vinegar, molasses, honey, sesame oil, cumin and salt; puree. Blend in oregano.
In a saucepan, cover the yellow peas with the stock, bring to the boil then simmer for 30 minutes (check now and then, to make sure it does not run out of stock and burn and top if necessary). Dice the chicken, onion, garlic, carrot and celery. Splash olive oil into a frying pan and bring up to the heat and toss in the chicken, vegetables, sage and the yellow peas (drained of excess fluid) and then season with salt and pepper and cook for 5 to 8 minutes and then allow to cool. Line loaf tin with pastry, overlapping slightly and then fill with the chicken mix and then fold pastry in and brush with milk. Score the second sheet of pastry in a diamond shape and place on top as the lid. Brush with milk and season with salt. Bake in a preheated oven at 190C for 20 minutes.
Line a 13x9 inch baking sheet with foil. Set aside. In a large mixing bowl, beat 3/4 cup melted butter, powdered sugar, peanut butter and vanilla extract together. Mixture will come together into a "dough." Using your hands, press into the bottom of the 13x9 dish. In a microwave bowl, combined chocolate bars (broken into pieces) with 1 tablespoon butter. Heat for 30 second intervals, stirring until chocolate is smooth (mine took about 1 1/2 minutes). Spread evenly over top of peanut butter layer. Allow chocolate to set before cutting. Store in airtight container at room temperature.
Preheat oven to 450 degrees. Beat egg yolks, add in milk and melted butter. To milk mixture add sugar, flour, cocoa powder, and salt. In medium saucepan cook over low heat until thick. Add vanilla and mix. Pour into cooked pie shell and set aside. Beat egg whites with 3 Tbs sugar to stiff peaks. Spread over pie and bake until golden brown.
Poblano Pickle Relish: Combine all of the ingredients for the relish in a medium bowl. Cover and let sit at room temperature for at least 30 minutes and up to 4 hours before serving. Avocado Mayonnaise: Place all of the ingredients for the mayonnaise in a food processor and process until smooth. Turkey Burgers: Heat your grill to high. Shape the ground turkey with your hands into 4 round patties about 1 1/2 inches thick. Brush each burger on both sides with the oil and season with the salt and pepper. Grill until slightly charred on both sides and cooked completely through, about 4 minutes per side. Place a slice of cheese on each burger, close the lid of the grill, and cook for 1 minute longer to melt the cheese. Transfer to a plate and let rest for 5 minutes. Top each burger with 1 tablespoon of the avocado mayonnaise and a few tablespoons of the relish. Serve the remaining avocado mayonnaise on the side if desired. Note: Bobby Flay cooks peppers and chiles right on the grill. Heat the grill to high. Brush peppers with olive oil and season with salt and pepper. Grill until charred on all sides, 8 to 10 minutes. Place the peppers in a bowl, cover with plastic wrap and let sit for 15 minutes. Then peel, halve, stem and seed them.
In a large saucepan, cook the onion, garlic and ginger in butter over moderately-low heat, stirring, until onion is softened. Stir in curry and cinnamon and cook, stirring, for 10 seconds. Add carrots, stock, bay leaf, thyme, pepper and 1 1/2 cups water, and boil. Simmer mixture, covered, for 30 minutes. Discard bay leaf and, in a blender, puree mixture in batches, transferring it to a large saucepan. Whisk in cream, honey and salt to taste. Ladle into bowls and top each serving with a dollop of yoghurt and a sprinkling of scallion. Good hot or cold.
Combine cheeses in mixer bowl. Beat with electric mixer until smooth. Add remaining ingredients, mixing well. Coat with additional finely chopped pecans.
In small saucepan, melt butter over medium high heat, remove from heat when melted. Combine cornstarch with water and stir into butter. Add rest of sauce ingredients except lemon slice quarters. Bring sauce to a boil over medium heat stirring constantly. Cook, stirring, until sauce thickens and turns clear. Remove from heat and add lemon slice quarters. Cover and set aside. (Makes about 2/3 cup, so you can double this if desired.). For salmon: Cut off ends of each whole lemon, then cut each lemon into 2 one inch thick slices. Lay salmon steaks flat and put one slice into the opening at each end of each salmon steak. Using toothpicks, secure salmon around and to the lemon slices. Position grill rack about 6-8" above hot coals. Arrange salmon steaks on grill and cook 5-7 minutes. Turn steaks over carefully and cook an additional 5-7 minutes or to desired doneness. Fish should flake easily with a fork. Remove from grill and place on heated serving platter. Garnish steaks with fresh dill sprigs. Spoon a bit of the hot lemon-dill sauce over each steak. Serve the rest of the sauce separately for dipping. Remind guests to remove the toothpicks! ;).
All fruit should be washed and dried before being ready for the salad. Cut skin from pineapple, so no brown spots are left. Cut peeled fruit into quarters lengthwise, cut off core, then dice each quarter into approximate one-inch chunks. Place in large bowl. Peel and remove seeds from the cantaloupe, then cut into one-inch cubes. Place in bowl with pineapple. Halve or quarter strawberries, depending on size, and add to bowl. Slice each nectarine into about 10-12 slices, then gently pull each slice away from pit and add them to the bowl. Cut the ends off of kiwi fruits, then insert a small spoon just under peel of each, and slide it around the fruit, just under the peel, until the peel is separated from the fruit. Cut each peeled kiwi in half lengthwise, then each half into four or five slices. Add to the rest of fruit. Add blueberries and blackberries to the rest of fruit. Prepare dressing (below). In a small bowl (I actually prefer a mason jar to shake the ingredients together in), mix together honey, lime juice and zest, ginger (I use a microplane to grate it fine), and poppy seeds. Whisk well, then pour over fruit and toss gently to coat. (You can prepare this salad up to a day ahead of time, but keep the different kinds of fruit separated from each other just until serving, or the colors will bleed. It tastes best at room temperature. The dressing actually tastes better made a day in advance anyway). TIPS ON FINDING RIPE FRUIT: For pineapple, the skin should be slightly yellow, firm to the touch but not hard--will give a little. And, when a leaf near the top of the fruit is tugged gently, it should easily remove from the fruit. For cantaloupe, it should be firm but give slightly, a bit yellowish on the rind--those "veins" are a good sign--it means they were left long enough on the ground to ripen properly. And, if you poke a fingernail in the top "dime" spot, you should be able to smell the fruit. If you can't smell anything, it's not ripe. Strawberries should be shiny and fragrant. Nectarines should have a slight give and be fragrant. Blueberries and blackberries should be firm and deeply colored. Kiwi fruit should be firm, but not rock hard--must have a very slight "give".
Mix the yeast, sugar, salt, and flour together. Heat water and oil together until the heat from the bowl feels very very warm on your face when you hold it up. Add to the dry ingredients and beat as much as possible. Turn out onto a floured board and knead until smooth. Place in a greased bowl and let rise until doubled. Divide into four pieces; press each into a 16" pizza round pan. Add sauce and toppings. Bake for 20 minutes at 425 degrees Fahrenheit. Add the cheese during the last 4 to 5 minutes only of baking. Makes four 16" pans.
Pour milk into heavy medium saucepan. Scrape in seeds from vanilla bean. Add bean and seeds. Bring to boil. Remove from heat. Add white chocolate; whisk until melted and smooth. Whisk in brandy and vanilla extract. Using tongs, remove vanilla bean. Return white chocolate mixture to low heat; whisk until frothy, about 1 minute. Pour hot coffee into mugs. Ladle white chocolate mixture over. sweeten if you wish. Sprinkle with cocoa powder and serve.
Bring water to boil. Add ham bone and bean mix. Bring to a boil and reduce heat, simmer covered for 2-1/2 hours. Take out ham, remove bone, chop, and add back into soup. Add onion and tomatoes, with juice. Simmer covered 1 hour. add 3 cups milk. heat through and serve.
Preheat oven to 350°F. Mix ingredients in the order given. Pour into the unbaked pie shell. Bake for 30 minutes. Serve with whipped cream.
Preheat oven to 350 deg F. Spread coconut in a 9x9 baking pan. Bake, uncovered, 4-5 mins or until toasted, stirring once. Allow to cool. For crust, put 2 tbsp of the toasted coconut in a food processor. Set the remaining coconut aside. Add the following ingredients to the food processor - graham cracker crumbs, 2 tbsp sugar, orange peel. Gradually add melted butter, processing with on-off turns until mix comes together. Press mix into the bottom of the 9x9 baking pan. Bake 10 minutes Cool for 15 minutes. For filling, in a large mixing bowl beat together cream cheese, 1/3 c sugar, and vanilla, using an electric mixer. Add orange juice and beat until smooth. Stir in egg. Pour mix over baked crust. Bake approx 15 mins or until center is just set. Cool on a wire rack, then cover and chill for at least 2 hours. Cut into bars. Spoon on mango and sprinkle with reserved toasted coconut.
In a small bowl whisk together the dressing ingredients. Cut tomatoes in 1/4th inch thick slices. Drain mozzarella from water and cut in 1/4th inch thick slices. Arrange tomatoes and mozzarella slices on platter. Drizzle with salad dressing. Sprinkle fresh chopped basil over top. Garnish with basil leaves and let stand 10 minutes to blend flavors. Serve with toasted baguette if desired.
NOTE: I prepare this in mini-loaf tins for freezing single servings. I break the noodles into thirds to fit in the tins. You can use any kind of baking dish you desire, just make sure to even out the ingredients so they layer properly! In a bowl, combine shredded chicken, green chilis, and sour cream. To assemble: enchilada sauce, noodles, chicken mixture, cheese, tomatoes, lasagna noodles, enchilada sauce, chicken mixture, cheese, tomatoes, etc -- make sure to top it with cheese. Bake covered at 350 degrees for 20 minutes. Uncover and bake 10-15 minutes, until hot and bubbly.
Place baguette slices, evenly, on baking sheet. Place under broiler or bake in 350 degree oven, until lightly browned (about 4-5 minutes) turn and broil or bake for another 4-5 minutes or until lightly brown. Remove and set aside until cool enough to handle. Take clove of garlic and rub each slice of bread on one side. Set aside on serving platter. Combine the next 4 ingredients and set aside. Spread each baguette slice with Kalamata olive mixture, thin slices of Parmesan cheese, slice of tomato, sprinkle of green onion, and top with a drizzle of olive oil. 6 servings.