HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the butter and oil in a frying pan and cook the anchovies and garlic mashing with a fork over medium high heat for 1-2 minutes. Cool and transfer to a food processor with lemon juice, freshly ground black pepper and eggs and process until smooth. With the motor running, gradually add the oil in a thin steady stream until thick and creamy. NOTE: to coddle eggs, boil in the shell for 30-60 seconds.
Grease a square cake pan (23cm) and line with baking paper. Combine the mango, banana and pineapple in a large bowl and mix well. Add the eggs, coconut, butter, sugar and flour. Mix until combined. Pour into prepared pan and bake at 180 degrees C for 40 minutes, or until cooked. Stand cake in the pan for 5 minutes, before turning out onto a rack to cool. Serve decorated with extra mango and wedges of lime.
Heat the oil in a large, heavy pot over medium-high heat; add the meat and brown on all sides, about 5 minutes. Add the onion and garlic and cook for 3 minutes. Add the tomatoes, broth, bay leaf and oregano. Bring to a boil and reduce the heat to a simmer. Cook for 1 1/2 hours, partially covered. Stir in the potatoes, carrot, and corn; continue to cook for 15 minutes. Add zucchini, cabbage, and cilantro and cook until all vegetables are to your liking. Discard the bay leaf and season to taste with salt and pepper. Ladle the soup into warm bowls and pass the diced onion, cilantro, lime wedges, and tortillas at the table.
Thaw fish if frozen. Cook onion and garlic in oil till tender but not brown. Add the almonds, lime juice, jalepeno, salt& pepper. Heat through. Arrange fish fillets in a well greased 9x13 pan and sprinkle lightly with salt. Top with onion mixture, and sprinkle evenly with cilantro. Cover and bake at 350 for 40 minutes, or until fish tests done.
Pre-heat 375 degrees. Mix jiffy box mixes first. Add in sugar, eggs, and sour cream. Add in enough milk or water to make it a pancake like consistency. Add in frozen corn (no need to defrost). Pour into 8X8 glass dish. Bake for 25-30 minutes or until done (toothpick center). Enjoy!
Cook pasta according to package directions until al dente. Remove the cooked pasta,drain while running under cold water. Place pasta in a bowl and toss the pasta with 1/4 cup of olive oil. Chill the pasta in the refrigerator while preparing the other ingredients. Peel and cut one avocado in half lengthwise and remove the pit. Mince the jalapeno pepper and garlic cloves. Chop the parsley and cilantro. To make the dressing for the salad, combine the halved avocado, half of the chopped parsley, half of the cilantro, the lime juice, jalapeno, garlic, and salt in a food processor or blender. Blend until all ingredients are well mixed and add the 1 cup of olive oil in a steady stream until the mixture is creamy (resembling mayonnaise in consistency). If the dressing is too thick, add a little water to the blender to loosen it up. Set the dressing aside while you prepare the other ingredients. Peel 4 of the avocados, halve them, and remove the pits, and dice (I prefer larger chunks, so cut them to the size that you prefer). Dice the tomatoes and red onions. In a large bowl, combine the chilled pasta, diced avocados, tomatoes, onion, and remaining parsley and cilantro. Mix until well combined. Fold in the avocado dressing and mix well until all of the pasta mixture is well coated. Serve immediately and enjoy!
Butter a 9 inch pie plate. Toss the salmon and cheese with the flour, and place in the bottom of the buttered pan. In a medium bowl, whisk together eggs, heavy cream, salt, and pepper. Pour egg mixture over the cheese and salmon. Bake at 350 degrees for 30 to 35 minutes or until a knife comes out clean. Serve hot, top each piece with a dollop of sour cream and sliced green onions. Note: I use leftover salmon to make this, and I usually bake my salmon with spices, including plenty of garlic--you may want to add a little garlic to this recipe if you didn't cook your salmon this way. Lower Carb/Gluten Free Version: You can omit the flour if you choose to, I think it makes the whole recipe a bit wetter that way, though--for my picky kids' sake, I like to make it a little drier. We call it "salmon pie" and even the kids who "hate" eggs eat this one. :).
Combine half-and-half, chocolate and sugar in small heavy saucepan. Cook and stir over medium heat for 10 minutes or until the mixture reaches a full boil and thickens. Gradually stir about half of hot chocolate mixture into beaten egg yolks. Stir egg yolk mixture into remaining hot chocolate mixture. Cook and stir over low heat for 2 minutes. Remove from heat. Stir in Frangelico and vanilla. Pour chocolate mixture into six pots de creme cups, demitasse cups or souffle cups. Cover and chill for 2 hours. Make the sweetened whipped cream: In a chilled bowl, beat cream with sugar and Frangelico until soft peaks form, using electric mixer at medium speed. Assembly: Garnish each pot de creme with a dollop of whipped cream and chopped hazelnuts.
Preheat oven to 425°F (220°C). Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the broth. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm. In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into 1 unbaked pie shell. Cover with remaining crust. Flute edges, and make 4 slits in the top crust to let out steam. Place on a cookie sheet. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350°F (175°C), and continue baking for 20 minutes, or until crust is golden brown. Note- Cooling the filling before putting in pie shell is EXTREMELY important, if it is too hot it will make the crust mushy.
Combine first 6 ingredients; beat well. Blend in flour, and press mixture into the bottom of an ungreased 15x10" pan. Bake at 350F (360 at high altitude) for 15-20 minutes, or until light golden brown. Bring sugar and corn syrup to a boil. Stir in remaining crunch topping ingredients, and spread immediately on hot bars. Sprinkle with chocolate chips. Place in hot oven 2-3 minutes to soften chocolate and spread to frost.
Rinse fillet & pat dry with paper towel. Lay fillet flat in a non-conductive 4-sided pan Combine brown sugar & salt, breaking up any lumps. Completey coat top of fillet with ALL the mixture & press into the fish. Cover with foil or plastic wrap. Refridgerate for 4-6 hours. Rinse fish in cold water and refrigerate overnight to dry. Using indirect heat. preheat the grill. Place wood chips on charcoal & fillet on opposite side of grill. Close lid & close vents until barely open. Smoke cook for 30-45 minutes.
In a small dish, combine the dry ingredients. Rub the mixture all over the chicken. Cut into strips about 1/2 inch wide. Heat a large skillet over medium-high heat (you may want non-stick). Add the oil and coat the bottom of the skillet. Cook the chicken until nearly cooked through, 3 to 5 minutes, stirring or turning often. Meanwhile, in a small bowl, whisk together the wet ingredients. Stir into the chicken, increase the heat to high, and cook for 1 to 2 minutes, or until the chicken has just cooked through.
Preheat oven to 350°F Spray a 13x9-inch baking pan with nonstick cooking spray. In a skillet, brown ground meat; drain. Spoon about 1/4 cup spaghetti sauce on bottom of baking pan. Lay down a layer of noodles, then 1/2 browned meat, 1/3 of remaining sauce and 1/3 of Velveeta cubes. Repeat layer. Top 2nd layer with noodles, remaining 1/3 of sauce and Velveeta. Cover and bake at 350°F for 45 minutes.
Preheat oven to 350°F Lightly grease baking sheets. In a large bowl, cream together shortening, sugar, and egg. In another bowl, combine cocoa, flour, baking powder, baking soda, and salt. In a small bowl, stir the vanilla extract into the milk. Add the dry ingredients to the shortening mixture, alternating with the milk mixture; beating until smooth. Drop batter by the 1/4 cup (to make 18 cakes) onto prepared baking sheets. With the back of a spoon spread batter into 4-inch circles, leaving approximately 2 inches between each cake. Bake 15 minutes or until they are firm to the touch. Remove from oven and let cool completely on a wire rack. Make Whoopie Pie Filling: beat together shortening, sugar, and fluff, stir in vanilla extract until well blended. When the cakes are completely cool, spread the flat side (bottom) of one chocolate cake with a generous amount of filling. Top with another cake, pressing down gently to distribute the filling evenly. Repeat with all cookies to make 9 pies. Wrap whoopie pies individually in plastic wrap, or place them in a single layer on a platter (do not stack them, as they tend to stick). To freeze, wrap each whoopie pie in plastic wrap. Loosely pack them in a plastic freezer container and cover. To serve, defrost the wrapped whoopie pies in the refrigerator. Makes 9 large whoopie pies.
Beat softened butter with a fork until light and fluffy; stir in remaining ingredients until thoroughly combined. Dollop a portion of butter over pieces of cooked fish, allowing the butter to melt; serve immediately.
In a very large microwaveable bowl (mine holds 32 cups) combine popcorn, marshmallows, and nuts; set aside. In a medium saucepan over medium high heat, bring salt, butter, sugar, and corn syrup to a boil for 3 minutes; stirring constantly. Remove from heat and add vanilla (careful, it boils up a bit). Pour over popcorn mixture, stir till popcorn is well coated and marshmallows are melted (microwave if necessary in 30 second intervals) then add candy pieces. Eat as is or make into popcorn balls.
Preheat oven to 350. Separate the eggs. Beat the egg whites to stiff peaks and then add the 3 egg yokes 1 at a time. Add the sugarr, baking powder, and flour. Bake in a greased 13x9 pan at 350 for 15 minutes. Let the cake cool completely in the pan. When cool, poke holes in the cake with a fork all over. In a blender, lightly mix condensed milk, evaporated milk, and 1 cup of the whipped cream. Pour over cake & then top with the other cup of whipped cream.
In a skillet brown ground beef and sausage, drain and set aside. Spray large pot with nonstick cooking spray and heat over medium heat. Add the onion, green pepper, and celery and saute briefly. Stir in the diced and whole tomatoes. Add cumin and chili powder, to taste, and cook for about 8 minutes or until vegetables are tender. Add the beans, browned meat, and chili seasoning. Partially cover, and let simmer for 4 hours. Serve with Cheddar cheese, sour cream, and green onions.
Preheat oven to 400 degrees. Prick hot dogs with a fork, then twist dough around each one. Brush with egg, and sprinkle with salt. Bake until golden brown, about 12-15 minutes. In a small bowl, mix mayo, curry powder, and honey, for dipping.
Heat oil in 12-inch skillet over medium heat until shimmering. Add curry paste and cook until fragrant, about 30 seconds. Whisk in coconut milk, fish sauce, and brown sugar and simmer until slightly thickened, about 5 minutes. Add beef and cook until pieces separate and turn firm, 3 to 5 minutes. Stir in bell pepper and peas and cook until peas are crisp tender, about 5 minutes. Turn off heat, stir in basil and lime juice. Season with salt to taste.
Grease a large bowl, and set aside. Dissolve the yeast in warm (90 degree F) water. Add the salt and sugar. Stir well. Mix the flour and wheat gluten. Add lard then add the flour/gluten mixture, one cup at a time, beating it in using a wooden spoon (or using the dough hook on an electric mixer) to make a fairly stiff dough. Shape dough into a small ball. Place dough in the Pyrex bowl, turn over so both sides are greased, cover with a moist cloth and place in a warm place. Let rise about 20 minutes or until the dough doubles in size. Grease two more bowls. Remove the dough from the bowl and punch it down. Cut dough in half to form two balls. Place each ball in a separate bowl. Cover each with a moist cloth and let rise about 30 minutes or until the dough doubles in size. Lightly grease a cookie sheet and sprinkle with cornmeal. Do NOT preheat the oven. Turn the dough out onto a lightly floured board. Shape into long, Cuban bread-style loaves. Place the loaves on the baking sheet. Allow to stand and rise for five minutes. Brush the loaves with water. Place in middle shelf of the COLD oven. Place a pan of boiling water on the bottom of the oven. Set the temperature to 400 degrees F. Bake the breads until they are crusty and done - about 45 minutes.
Chop the preserved ginger and put in a blender or food processor with the syrup, apricots, muesli and milk. Process until smooth, adding more milk if necessary. Serve in wide glasses.
layer 2 large sheets of heavy duty tin foil. add vegetables. combine dressing ingredients, drizzle over vegetables. fold sides of tin foil, seal tightly. grill covered over medium heat for 30 minutes, turning packet once. cut foil and serve.
Brown ground beef and onion; drain. Remove from heat; Add all other ingredients and stir well. Place in a casserole dish and bake, covered, at 325 for 45 minutes.
Preheat oven to 250 degrees. On a baking sheet spread the canola oil and heat up in the oven. Once the pan is hot, remove from oven and add the soy sauce, fresh ginger, garlic and walnut halves. Stir to coat. Bake, stirring occasionally, for about 25 minutes, or until walnuts are browned and crisp. Remove the pan from the oven and set the nuts on a paper towel to drain and cool. In a medium saucepan, steam the green beans for approximately 5 minutes, or until crisp-tender. Drain and toss the beans with the toasted walnuts, lime juice and olive oil in a serving bowl. Garnish with cilantro leaves if desired.
Preheat oven to 350°F (180°C). Spray a 9-inch (2.5 L) springform pan with cooking spray. In a nonstick saucepan sprayed with cooking spray, cook corn over medium heat, stirring often, for 8 minutes, or until slightly charred. Set aside. Add oil to pan and cook onions and garlic for 4 minutes, stirring occasionally. Stir in red and green peppers; cook for 3 minutes, stirring occasionally. Stir in tomato sauce, charred corn, basil, chili powder, and cumin; cover and cook, stirring occasionally, for 6 to 8 minutes, until slightly thickened. Remove from heat. In a bowl, combine black beans and white kidney beans.Mash roughly and stir into vegetable mixture. In a small bowl, combine mozzarella, Cheddar, and Parmesan cheeses. Place a tortilla in prepared springform pan. Spread with one-quarter of the vegetable-bean sauce. Sprinkle with one-quarter of the cheese mixture. Repeat layers three times, leaving a little cheese for the topping. Top with final tortilla; sprinkle with remaining cheese. Cover pan tightly with foil. Bake for 20 minutes, or until heated through and cheese has melted. Cut into 8 wedges with a sharp knife.
Preheat oven to 350 degrees. Spray loaf pan with cooking spray. Combine beef, carrot, celery, and cauliflower. Mix the egg into the meat mixture. Mix the boullion granules with the water until dissolved. Pour this into the meat mixture, mix until combined. Add the crackers, onion powder, and pepper. Mix well. Press into the loaf pan and bake for approximately 45 minutes. I use a stone loaf pan, so your cooking time may be different if you use glass or metal pans.
Brown ground beef with chopped onion until beef is thoroughly cooked and onion is soft and translucent. Drain fat. Place DRY noodles in bottom of 9x13 pan. Spread ground beef mixture evenly across the noodles. Drain 2 cans of corn and spread in pan on top of ground beef. Open tomatoes, but DO NOT drain. Layer in pan evenly, breaking tomatoes up slightly so that the tomatoes are evenly dispersed. Cut Velveeta cheese into 8 thick slices and layer on top of casserole. You can substitute other processed cheese loaf-type cheese, but be aware that some do not melt well on this casserole, so I always use Velveeta. Bake 45-60 minutes at 350 degrees (no need to preheat oven) until cheese is melted and brown. Noodles will be cooked and soft - infused with the flavors of the ingredients. Enjoy!
Take frozen strawberries out to thaw. Wash, peel, core, and chop apple. Rinse and inspect cranberries. Whisk together apple cider and Splenda in medium saucepan. Over medium heat bring mixture to a boil, stirring occasionally. When boiling, add cranberries and apple pieces. Return mixture to boiling over medium heat, then cover and cook 10 minutes or until cranberries have"popped" and compote is thickened. Remove saucepan from heat. Add cinnamon and partially thawed strawberries and stir until strawberries are thoroughly incorporated. Serve warm or chilled. Better second day after chilling in refrigerator.
In large bowl, combine peas, cheese, celery, lettuce and green pepper; lightly toss. Add mayonnaise, vinaigrette, Italian seasoning and black pepper; lightly toss until coated. Cover and refrigerate 4 to 24 hours. Just before serving, stir in bacon bits.
Preheat the oven to 350 degrees. Spray or butter a 9" x 9" square pan, line with wax paper, and spray or butter the paper. Set aside. Whisk the flours, soda, salt, and spices together in a medium-sized bowl. In a large mixing bowl, whisk the eggs and sugars until very well blended. Add the vanilla, buttermilk, and applesauce and whisk until completely combined. Using a spoon, stir in the flour mixture, then fold in the grated vegetables and fruit, stirring until completely coated with batter. Spread the batter evenly into the prepared pan. Bake on the middle rack for 35 to 45 minutes, or until the cake tests clean with a wooden toothpick. Let cool for 15 minutes, then invert the cake onto a cooling rack. Remove paper, and invert again onto a serving plate. Cool at least 1 hour more. Meanwhile, make the frosting: In the work bowl of a food processor fitted with the paddle attachment, whip the butter and cream cheese together on medium speed until light and smooth, about 3 minutes. With the machine on low, add the sugar, a little at a time, then the cider and cinnamon. Scrape down the sides of the bowl, increase speed to high, and whip for 2 minutes. Spread half the frosting on the cake and reserve the other half for another use, or split the cake in half horizontally, fill the center with a thin layer of frosting, then frost the tops and sides of the cake.
Melt 1 tablespoons butter in a large skillet over medium heat. Add onion; cook 3 minutes. Add mushrooms, garlic, thyme, salt and pepper; cook 5 to 7 minutes or until liquid evaporates. Melt remaining 2 tablespoons butter; brush half of butter over one side of 4 tortillas. Arrange tortillas, buttered side down, on large baking sheet; top with 3/4 cup cheese. Arrange mushroom mixture over cheese; top with 3/4 cup cheese. Place remaining 4 tortillas over cheese; press lightly. Brush remaining butter over tops of tortillas. Bake at 450 F for 5 to 6 minutes or until top tortillas are golden brown. Turn quesadillas over; continue to bake 4 minutes. Sprinkle quesadillas with remaining 1/2 cup cheese; continue to bake 1 minute or until quesadillas are golden brown and cheese is melted. Cut into wedges; serve with toppings as desired.
Combine the lettuce, cucumber, tomato, onion and cheese in a large bowl. Whisk together the oil, lemon juice, oregano, and salt in a small bowl. Pour over the lettuce mixture and toss until coated.
Mix everything but crackers and butter together. Pour into 1.5 quart casserole dish, sprayed with cooking spray. Sprinkle crackers on top. Drizzle melted butter over crackers. Bake 30 minutes at 350 degrees. Broil for about 1 minute to brown crackers some.
Grease your waffle iron accordingly (see notes above), and start your waffle iron. Let it warm up for about three minutes. In the mean time, continue.... Whisk together the eggs, coconut milk and melted oil or butter in a small bowl. Sift all the dry ingredients in the liquid ingredients and whisk slowly and lightly until smooth. After the waffle iron is warm, pour your batter into the center of your waffle iron and spread the batter out slightly. No need to spread it all the way. Press the other half of the waffle iron down gently and let cook for 4-5 minutes. Open the waffle iron and let the waffle cool for about 3 minutes. Carefully move a small spatula underneath the waffle, loosening it. Gently remove the waffle and serve.
In a large skillet with a lid saute onion in butter or margarine over medium heat. Add meat and mushrooms. Cook until meat is browned. Mix in mustard, Worcestershire sauce, vinegar,garlic powder, pepper and ketchup. Reduce heat, cover and simmer add water if needed, about 1 hr to 1 1/2 hr or until meat is tender. Serve hot over egg noodles.
In an electric fry pan or heavy skillet, heat approximately 1 inch of fat or oil to 375°. Combine pancake mix, 2 tablespoons sugar, water and egg. Stir just until pancake mix is moistened. Drop from a teaspoon into hot fat. . Brown on both sides, then drain on paper towels. Blend sugar and cinnamon together in plastic or paper bag. . Add a few doughnuts at a time; shake to coat. Serve warm.
While meat is cooking, slice bell pepper and onion, crush or chop 1 or 2 cloves of garlic. When meat is done, remove from pan and set to the side. In the leftover drippings, add onion, green pepper and garlic, sautee until onion begins to brown. Add 2 cups of water and stir to remove browned bits from bottom of pan. Bring to a light boil and remove from heat. In a cup, combine 2 tbsp cornstarch and 4 tbsp water, stir until smooth. This is your slurry. Return pan to heat, add slurry and stir until well combined. Bring to boil, season to taste. Return meat to pan and cover with gravy. Simmer until meat is as tender as you like.
Mix all the ingredients together. Form it into a loaf in a pan. Top with more Heinz 57 Sauce. Bake at 350 degrees for about 1 hour.
Chop salmon by hand or with processor till chopped but not mushy. Place salmon in large bowl. Add green onions, chili paste, ginger, and tamari or soy sauce, and mix well. Add just enough bread crumbs to bind together (about 4 tsp) Form mixture into 4 patties 1/2 " thick and refrigerate for 30 minutes. To prepare sauce, combine peanut butter, tamari or soy sauce, oil, vinegar, water and garlic. Whisk together till smooth. preheat grill to medium high. Lightly spray sheet of foil with spray and place on grill. Place salmon burgers on foil. grill 3-4 minutes each side, careful not to overcook. Serve right away with sauce. prep time includes chill time.
Divide pineapple juice among the 8 champagne glasses top with champagne glasses. Spoon 1 tablespoon grenadine syrup into each glass. Garnish with a pineapple cube. Serve immediately.
Season chicken thighs with salt and pepper, and brown on skin side only in a hot, large, deep saucepan. Remove and set aside. Sweat off onion, garlic and fennel in the same pan. Add white wine and bring to a boil. Add apple juice and return to a boil. Stir in apples, thyme, bay leaves and saffron. Return chicken to the pan. Simmer, cover and cook until chicken is done - approximately 20 minutes - or alternately bake, covered, in a 350°F oven until chicken is done. Season to taste. Serve over rice.
Wash and peel the carrots. Grate the carrots into a bowl. Squeeze the entire lemon and pour over the carrots. Then, sprinkle on the sugar. If you'd like, add the raisins or pumpkin seeds. (Another option is to serve these in separate bowls on the side so guests can add themselves.) Toss to coat. Let the carrots sit in the refrigerator for a few hours until they are cold and have absorbed the lemon juice and sugar, then you're ready to enjoy!
Empty whipped topping into a medium sized bowl. Sprinkle Jell-O over the top and fold in so it is well blended. Add cottage cheese and pineapple and fold into Jell-O mixture. Chill for about 4 hours so that the jello softens and slightly sets up. Serve.