HumbleIntelligence/food-ner-1-Million huggingface dataset:
Warm shells in toaster oven or microwave - place aprox 2T of warm chicken mixture in each tortilla. top with lettuce and 1oz cheese. serve immediately.
RICE:. Cook the rice according to package directions, omitting salt and fat. Stir in 1/3 cup chopped green onions, chopped dry-roasted cashews, and salt & pepper; set aside, and keep warm. PORK:. Combine 2/3 cup chicken broth, 1 tablespoon cornstarch, 2 tablespoons low-sodium soy sauce, honey, and crushed red pepper flakes (if using) in a small bowl, and set aside. Combine pork, remaining 1 tablespoon cornstarch, and the remaining 1 tablespoon soy sauce in a bowl, tossing well to coat. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork; saute 4 minutes or until browned. Remove from pan. VEGETABLES:. Add remaining 1 teaspoon oil to pan. Add mushrooms and 1 cup onion; saute 2 minutes. Stir in ginger and garlic; saute 30 seconds. Add peas and bell pepper to pan; saute 1 minute. Stir in pork; saute 1 minute. Add reserved broth mixture to pan. Bring to a boil; cook 1 minute or until thick, stirring constantly. Serve over cashew rice.
In large saucepan of boiling salted water, cook the peas until crisp tender, 2 minutes; drain. In large heavy skillet, heat the butter over medium-high heat until golden brown and fragrant, 1 to 3 minutes. Add the pecans and cook, stirring until lightly toasted, 2-3 minutes. Stir in the peas and cook until heated through; season with salt and pepper.
Place potatoes on bottom and sides of 8x12 inch casserole dish (like a pie crust). Bake uncovered at 400 degrees for 10 minutes or until golden brown. Mix soup, milk and 1 cup of cheese together. Add cooked ground beef, broccoli and 1/2 can of french fried onions and mix well. Place in potato shell and bake uncovered at 400 degrees for 20 minutes. Top with rest of cheese and french fried onions and bake 2-3 minutes until cheese is melted and bubbling.
Trim the pork of all excess fat and cut it into strips about 1 inch thick and at least 4 inches long. Mix together the seasonings and place in a shallow pan. Roll each strip of pork in the seasoning mixture and place on a tray. Cover with plastic wrap and refrigerate overnight (preferable a couple of days). Prepare a smoker. Place the pork strips on the grill or rod (whichever your smoker uses) and smoke until done, 5 to 7 hours. Don't let the smoker get too hot. Remove the meat and let it cool completely, then wrap well in plastic and foil. The tasso will keep well in the refrigerator for up to 10 days, and it also freezes very well.
Combine fruits, rind and mixed spice with rum and let stand overnight. Line 19cm square cake tin with plastic wrap and freeze until required. Combine softened ice cream with fruit mixture, chocolate and nuts. Spoon into prepared pan, cover and freeze overnight. Turn or lift onto serving platter. Decorate with chocolate curls and dust with cocoa powder.
Preheat the oven to 350°F. In a small bowl, soak the bread chunks in 1/2 cup milk, while frying the onions and ground beef. Heat the oil in a large cast iron skillet and saute the onions over a low heat for ten minutes, or until starting to brown. Add the beef, curry, lemon juice, nuts, raisins, salt and pepper to the skillet and brown until beef is cooked through and no longer pink, stirring often. If not using a cast iron skillet, spoon beef into an ovenproof dish. Mix the other 1/2 cup of milk and 2 beaten eggs into the bread chunks. Season with salt and pepper, if desired, and pour gently over the beef, spreading it over the whole dish. Put dish in the oven for 1 to 1-1/4 hours. The top of the bobotie should be set and golden brown.
Cook first 3 ingredients in a small saucepan over low heat, stirring often, 5 minutes or until pepper jelly melts. Remove from heat, and let mixture cool completely. Pour 3/4 cup pepper jelly mixture into a large zip-top plastic freezer bag, reserving remaining mixture; add pork chops, turning to coat. Seal and let stand at room temperature 30 minutes, turning pork chops occasionally. Remove chops from marinade, discarding marinade. Sprinkle evenly with salt and pepper. Grill, covered with grill lid, over medium-high heat (350° to 400°) 3 to 4 minutes on each side or until a meat thermometer inserted into thickest portion registers 160°. Serve with remaining pepper jelly mixture.
Dissolve the stock cube in 600ml boiling water in a medium sized saucepan. Place the pan over a medium heat and bring to a boil. Add the beans, corn and chilli, return to the boil and cook for one minute. Now add the leeks and garlic. Return to a boil and remove immediately from the heat. Add the noodles, shredded spinach and a couple good tablespoonsful of coriander. Stir until everything is immersed, then cover and leave for five minutes. Meanwhile, cook the fish. Pat it dry to absorb any excess water, then dust both sides with flour and shake to remove any extra. Over a medium heat, warm the oil in a frying pan and fry the fish. Turn after about three minutes, depending on how thick the fillets are, to cook the other side. Turn off the heat and leave the cod in the pan while you scoop the noodles and remaining liquid into two bowls. Top each with a fillet of fish, scatter over the remaining coriander and serve with a lime wedge.
Preheat oven to 350°F and generously butter a 9- by 2-inch round cake pan. Make frosting: Chop chocolate. In a small heavy saucepan bring jam, cream, and chocolate to a simmer, stirring occasionally, until smooth. Pour frosting into cake pan. Make cake batter: In a bowl whisk together boiling water and cocoa powder until smooth and whisk in milk, vanilla, and jam. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy and add eggs 1 at a time, beating well after each addition. Into another bowl sift together flour, baking soda, and salt and add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture and beating well after each addition. Pour batter evenly over frosting mixture and bake in middle of oven 30 to 35 minutes, or until a tester inserted into cake comes out clean (frosting on bottom will still be liquid). Cool cake slightly in pan on a rack, 10 to 20 minutes. Cake may be made 1 day ahead, cooled completely in pan and left in pan, covered, at room temperature. Reheat cake, uncovered, at 350°F 10 to 15 minutes. Run a thin knife around edge of pan and twist pan gently back and forth on a flat surface to loosen cake. Invert a cake plate with a slight lip over cake pan and, holding pan and plate together with both hands, invert cake onto plate. Frosting will cover cake and run onto plate. Serve cake garnished with raspberries.
Mix all ingredients together, except cream. to be shaken, not stirred pour into a large glass add a splash of cream. garnish with an orange peel, if desired.
Combine eggs, avocado, onion and bell pepper in a bowl. Sprinkle on sea salt and ground pepper. Serve and enjoy!
Heat oven to 325°F In a small bowl, mix 2 tablespoons sugar and the cinnamon; set aside. Melt butter in a large skillet. Brush butter on one side of each tortilla; sprinkle each buttered side with 1/2 teaspoon cinnamon-sugar mixture. Turn tortillas over and repeat buttering and sprinkling. Reserve remaining butter in skillet. Place tortillas on an un-greased baking sheet and place in oven for 1 minute. Remove from oven and roll the tortillas loosely to make tubes; placing seam side down on baking sheet. Return tortillas to oven and bake for 6-8 minutes just until lightly browned on underside and a bit crisp. In the remaining butter in skillet, saute apples and remaining tablespoon sugar over high heat for about 8 minutes until lightly browned and tender. Remove from heat and stir in lemon juice. To serve, spoon warm apples into tortillas. Warm the caramel mixture in the microwave for 30 seconds, stopping it half way and stirring. Drizzle caramel over flautas and top with a dollop of whipped cream.
Heat oven to 350 degrees F. Grease bottom and side of 12-cup fluted tube cake pan or 10-inch angel food (tube cake) pan with shortening; lightly flour. In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat 1 1/2 cups brown sugar, the granulated sugar and softened butter with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed about 5 minutes, scraping bowl occasionally, until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add 2 teaspoons vanilla extract. Beat in flour mixture alternately with 3/4 cup milk on low speed until smooth. Pour into pan. Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours. Meanwhile, in 2-quart saucepan, heat sauce ingredients except vanilla to boiling over medium heat, stirring constantly; boil and stir 2 minutes. Remove from heat; cool to room temperature. Stir in 1 teaspoon vanilla extract. Serve warm sauce with cake.
Peel onions. Cut almost through each onion forming 8 wedges. Place each onion in a 24x18 inch piece of foil. Stir together the melted butter, mustard and hot sauce. Drizzle over onions. Sprinkle with brown sugar. Seal each onion in the foil packet using a double fold leaving head space for steam to build. Grill on a covered grill for about 25 minutes or until onions are nearly tender. Make a 2 inch opening in the top of each packet. Cover and grill for 10 minutes more or until onions are slightly browned. Remove onion blossoms from foil packets and sprinkle with pepper.
Preheat the oven to 400°F. Lightly mist a medium ovenproof baking dish with spray. Mix the garlic, olive oil, parsley, tomatoes, and feta in a medium bowl. Lightly mist both sides of the tilapia fillets with spray, and then season both sides with salt and pepper to taste. Lay the fillets side by side, barely touching, in the prepared baking dish. Top evenly with the tomato mixture. Bake for 13 to 17 minutes, or until the tilapia flakes and is no longer translucent. Serve immediately.
Combine shrimp and artichoke hearts in a large bowl. Combine oil and all other ingredients except the lettuce leaves. Pour dressing over the shrimp and artichokes. Cover and chill 8 hours, stirring occasionally. Serve on a platter lined with lettuce leaves.
Melt two junket tablets in three tbsp water. Stir tablets in milk and place on low heat and stir until milk curdles. Pour milk in a cheesecloth bag and let water drain. When cheese settles at the bottom of the bag, shape smoothly with your hands making sure all water drains out. Sprinkle with salt (but omit if you are using it for desserts).
Wash and rinse quinoa. In a saucepan, bring quinoa and water to a boil. Reduce to simmer, cover and cook until all water is absorbed, about 10 to 15 minutes. Let cool. In a small bowl, whisk together olive oil, lime juice, cumin and red pepper flakes. Combine cooled quinoa, beans, tomatoes, and onions in a large bowl. Drizzle dressing over salad and toss in cilantro. Season with salt and pepper.
Coat large skillet with non-stick spray. Place over medium heat and cook onion, garlic, and mushrooms until golden, stirring often. Add chicken and cook an additional 5 minutes, stirring occasionally. Stir in carrots, rice mix and water. Bring to a boil. Reduce heat to low, cover and simmer 15 minutes, stirring occasionally. Uncover and simmer about 3 minutes, or until liquid is absorbed. Serve, topping each portion with parmesan.
Cook and drain ziti as per box instructions. Set aside. In a greased 9x9 pyrex dish, mix together spaghetti sauce, 1/4 c mozzarella, 1/4 c cheddar, 2T parmesan reggiano, Italian seasoning, red pepper flakes, and hot sauce. In olive oil, saute garlic, broccoli and beef for a few minutes, until beef is brown. Season it to taste. Add sauted ingredients and ziti to pan, and mix together well. Top with remaining cheeses, and bake at 350F for half an hour.
Preheat oven to 350°F. In large bowl, combine flour and 1 cup brown sugar and mix with fingers. Stir in 1/2 cup melted butter until mixture looks like cornmeal. Pat evenly into a 13 x 9 baking pan that has been sprayed with non-stick baking spray. Sprinkle pecans over crust. In a small saucepan, combine 2/3 cup butter and 1/2 cup brown sugar. Cook over medium heat, stirring constantly until mixture boils for 1 minute and looks syrupy. Drizzle mixture over pecans. Bake bars at 350F for 17-22 minutes until bubbly over entire surface. Remove from oven and sprinkle immediately with milk chocolate chips. Let melt for a few minutes, then swirl a knife through some of the chips to marble. NOTE: Let set for about an hour before cutting, as the chocolate will need to set up.
grate the zucchini and squeeze out the moisture. add all the other ingredients and mix together with your hands. the consistency should be quite firm - add more breadcrumbs if needed. shape into mini burgers taking a small handful at a time or use a heaped teaspoon of the mixture and roll into balls. put on a baking tray lined with baking paper and bake in the oven at 180C for 20 minutes until browned. serve with mint sauce. makes 35 meatballs or 12 mini burgers. the mint sauce: mash together 1 clove of garlic and a small handful of mint leaves to a paste in a pestle. add the juice of one lemon and mash some more. mix in 3/4 of a cup of thick natural yoghurt and add salt and pepper to taste.
Put the olive oil, lemon juice, salt and pepper in a screw top jar and shake vigorously until thickened. Mix together the soaked fruits, rice, nuts, peaches, cucumber, beans and olives. Pour the dressing over and toss thoroughly. Serve on a bed of shredded crisp lettuce or endive.
Toast the baguette slices on a preheated panini grill for 1-2 minutes or in a toaster oven until they are crisp and light brown. Cut the prosciutto slices in half and place on the toasted breads (fold prosciutto in half so that it fits neatly on top). Top each slice with 2 arugula leaves and 3 fig slices. Drizzle with olive oil and the Aceto Balsamico; serve immediately.
Preheat the oven to 375°F. Line a baking sheet with parchment paper and spray with non-stick cooking spray. Place 1-inch of water in a small saucepan and place over medium heat until simmering. In a medium, heatproof bowl, add the butter, chocolate, sugar, dark brown sugar, and vanilla. Place on top of the simmering water and allow to melt. Stir until smooth. Remove and allow to cool to room temperature, about 5 minutes. Stir in egg whites. In a medium bowl, add the flour, baking soda, cocoa powder and salt and whisk to combine. Add the flour mixture to the wet mixture. Stir until smooth. Pour batter onto the prepared baking sheet and spread to 1/4-inch thick. Sprinkle with sea salt. Place in the oven and bake for 15 minutes until dry and crisp. Remove from the oven and allow to cool completely. Break the brownie brittle into pieces and serve. Tip: Store in a zip-top bag for up to 1 week. Perfect as a snack dipped in milk!
Cut chicken into 1 inch strips about 1/2 inch thick. Spray a non-stick skillet with non-stick cooking spray. Cook chicken until just done. Cook the asparagus or broccoli spears in a small amount of boiling water in a medium sauce pan; drain. Arrange asparagus or broccoli spears in a 1 1/2 quart shallow baking dish, 10x6x2. Top with cooked chicken. Blend soup, cayenne pepper if desired, and milk in a saucepan. Cook over medium-low heat 10 minutes. Stir in the cheese. Preheat oven to 450 degrees. Pour soup mixture over chicken. Bake for 15 minutes or until hot. Serve over cooked rice if desired.
(Optional step for a warm wrap) Put tortilla on a microwave-safe plate. Place chicken in the center, and sprinkle with cheese. Microwave on high for about 15 - 30 seconds, until cheese just begins to melt. Add remaining ingredients. Roll up and enjoy!
Heat oil in a skillet over medium-high heat. Season the chicken with salt and pepper, then brown on both sides (about 3-4 minutes on each side) remove to a large platter, cover with foil to keep warm (I put my plate in a 200 degree oven to stay warm). To the same skillet, add in the mushrooms and saute until all of the liquid is absorbed (about 6-7 minutes). Add in onions, garlic and dried chili flakes (if using) to the mushrooms and saute for about 3-4 minutes. Add in the chicken broth; simmer for about 6 minutes or until most of the liquid is absorbed. Add in the Kalamata olives, plum tomatoes and capers, season with salt and pepper; bring to a boil, then reduce heat and simmer for about 10 minutes or until the liquid is reduced by half. Add in butter and stir until melted. Mix in the small teardrop tomatoes; simmer for about 5 minutes (you can simmer a bit longer). Season again with salt and pepper. Spoon the mixture over the chicken. Sprinkle with fresh chopped parsley.
Heat the butter in a Dutch oven or large soup pot on medium heat. Add the onion, carrot, celery, leek, and garlic and cook until soft, about 5 to 7 minutes. Add the ham hock, bay leaves, thyme, chile flakes and split peas and cook 2 minutes longer. Increase heat to high. Add the stock and bring to a boil. Reduce heat to low. Simmer soup, partially covered, for 2 hours or until split peas are soft, stirring occasionally. Remove the ham hock and take meat off bone and reserve. Discard the bay leaves and thyme stalks. With a hand held blender smooth puree some of the soup. If the soup is too thick add some more water or stock to loosen. Return meat to the pot, bring back to a boil and add the chopped coriander& parsley. Season to taste with salt and pepper. Serve hot.
Heat the oil in a non-stick pan until it is very hot. Pat the fish dry, remove the skin and season both sides with salt and pepper, to taste. Put the fish, skin (now skinless) side down and cook for about 4 minutes. Turn over and sear on the other side, for another 3-4 minutes. While the salmon is cooking, mix the water, mustard, maple syrup, garlic, mustard seeds, dill and scallions together. Remove the salmon and place on a covered plate and cover loosely with foil to keep it warm. Remove the pan from the heat for about one minute. Return to the heat and pour in the mustard/maple mixture. Whisk the ingredients into the pan and allow the liquid to reduce slightly. Pour the sauce over the fish and serve.
In large nonmetal bowl, mix thyme, brown sugar, garlic, allspice, salt, vinegar and pepper sauce. Add chicken drummettes; toss to coat evenly. Cover; refrigerate 1 hour to marinate. Heat oven to 425°F Line two 15x10x1-inch pans with foil; spray foil with cooking spray. Place chicken drummettes in pans; discard any remaining marinade. Bake 45 minutes or until chicken is no longer pink next to bone. In small bowl, mix all Dipping Sauce ingredients. Allow at least an hour or more for dipping sauce ingredients to infuse. Serve chicken wings with sauce.
Cream together margarine and both sugars until smooth. Add vanilla; mix well. Add eggs, one at a time, stirring well after each addition. Mix flour, baking soda and salt together; gradually add to the creamed mixture. Stir in Smarties. Drop by rounded teaspoonful onto baking sheet. Bake at 350°F for 9-11 minutes until golden brown.
Mix all ingredients together, leaving out 1/2 cup grated cheese. Sprinkle that cheese over top; bake for 25 minutes at 350 degrees.
Bring chicken stock to a boil; add soy sauce, sake, and sesame oil. Cook the ramen noodles; follow package instructions. Pour the broth into two bowls. Divide the ramen between the bowls. Top each with two egg halves, sliced pork belly, and a desired amount of sriracha, green onions, carrots, corn and radishes.
In heavy gauge saucepan, combine Morsels, heavy cream, and butter. Cook over low heat, stirring constantly, until smooth. Stir in raspberry jam. Cover with plastic wrap; freeze 20 minutes. Drop mixture by teaspoonfuls onto foil-lined cookie sheet. Freeze 15 minutes. Roll into balls; freeze until firm. Coatings: Over hot[not boiling] water melt White baking bars or milk chocolate morsels and shortening, stirring until smooth. Drop frozen truffles one at a time, into melted coating; stir quickly to coat, then remove with fork, shaking of excess. Or coat with Nestle cocoa or confectioners sugar. Place on cookie sheet; chill until set. Store refrigerated.
Using a small, sharp knife, make 24 incisions all over the lamb. Stuff each incision with a piece of anchovy and garlic and a pinch of the rosemary. In a roasting pan, combine the 1/4 cup of olive oil with the wine and lavender. Add the lamb and coat well. Cover and refrigerate overnight. Light a grill. Bring the lamb to room temperature and season with salt and pepper. Grill the lamb over a moderately low fire for about 40 minutes, or until lightly charred and an instant-read thermometer inserted in the thickest part registers 125 degrees for medium rare. Transfer the lamb to a carving board and cover with foil and let rest for 10 minutes before thinly slicing it. Serve with lemon wedges and additional olive oil.
Heat oven to 400°F. Grease bottoms of 12 muffin molds, or use baking cups. Crush cereal. Stir together egg whites, oil, vanilla and yogurt. Stir in cereal and dry ingredients, just until moistened. Fold in mashed banana. Spoon batter evenly into tins. Sprinkle top of each muffin with brown sugar. Bake 18-20 minutes or until golden brown. Serve warm. Refrigerate any unused portion then let sit at room temperature before serving.
Mix all ingredients together and refrigerate. When first made, the dip will be grainy and lumpy but after it sits in the refrigerator, it comes together nicely and is so smooth! Serve with your favorite fruit!
On low heat, melt about half of the butter in a pan then add the onion and garlic. Cook until browned. Meanwhile, add the gnocchi to boiling water and some salt if prefferred. Add the chicken and all herbs and spices. Let the chicken brown then add the rest of the butter. Once the chicken is cooked through, stir through the cream and simmer until the gnocchi is ready. Serve with a sprinkle of parmesan and enjoy!
Marinate chicken in wine over night. Discard marinade. Preheat oven to 350 degrees. Place sliced onion on the bottom of 13 x 9 inch baking pan. Dot onions with 1/4 cup mayo. In mixing bowl, combine remaining mayo, garlic powder, salt & pepper. Coat chicken thoroughly with mayo mixture and place on top of onions. Bake covered, at 350 for 35 minutes. Uncover & sprinkle with Parmesan Bake 15 to 20 minute more until bubbly.
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. For the Dressing: combine the mayonnaise, basil, cilantro, green onions, and lime juice in a bowl. Cover and refrigerate. For the Patties: combine the fish sauce, jaggery, and chili sauce in a medium bowl. Add the pork, peanut butter, ginger, garlic, and star anise and blend loosely with a fork. Form into 6 equal patties the approximate dimensions of the rolls, making a slight depression in the middle of the patties to compensate for the tendency to bulge during cooking. Brush the grill rack with oil. Grill the patties with the grill top closed for 4 minutes. Turn and grill until an instant-read thermometer inserted into the center of the patties registers 160 degrees F, about 4 minutes longer. During the last 2 minutes of grilling the patties, place the rolls, cut side down, on the grill to toast. To assemble the burgers: spread the roll bottoms with a thin layer of dressing, followed by a lettuce leaf. Add the patties and top with generous dollops of the dressing. Add the roll tops.
Combine all ingredients in a bowl and whisk well together. Adjust amounts of worcestershire and honey to taste. Chill until ready to serve. Use for dipping with fresh vegies.