HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a soup kettle, simmer onions and garlic in oil and water until transparent. Add potatoes and carrots and simmer 15 minutes, stirring occasionally. Add tomatoes and cumin. Cover and simmer 1 hour. Check occasionally to see if more liquid is needed. If so, add tomato juice as needed. Add green beans and cook 15 minutes more. Check seasoning and add pepper and more cumin to taste.
Cook potatoes in large pot of boiling salted water until tender, about 20 minutes; Drain. Transfer potatoes to large bowl. Melt butter in medium saucepan over medium heat. Whisk in Dijon mustard. Remove from heat and whisk in 1 1/2 cups buttermilk. Using handheld electric mixer, beat potatoes until smooth. Gradually beat in buttermilk mixture. Season to taste with salt and pepper. Beat in additional buttermilk if dry. NOTE: Can be prepared 2 hours ahead. Cover and let stand at room temperature. Rewarm in microwave-safe bowl until heated through, about 5 minutes. Sprinkle chopped fresh parsley around edge.
In a mixing bowl, mix first 4 ingredients together. In another mixing bowl mix the rest of the ingredients together. Combine both mixtures, until moistened and then pour into muffin tins. Bake at 400 for 20 minutes.
Spread peanut butter evenly into hollow part of the celery stalks. Stand up 4 of the animal crackers in peanut butter on each celery stalk. Sprinkle evenly with graham crumbs to resemble dirt. If you want to, add parsley sprigs standing upright for trees.
Preheat the oven to 400°F Line 2 baking sheets with parchment paper. In a medium bowl, whisk the flour with the sugar and salt. Add the egg white and whisk until smooth. Whisk in the butter until smooth and creamy. Spoon teaspoons of the batter 3 inches apart on the prepared baking sheets and spread to 2-inch rounds. Sprinkle with the sesame seeds and bake in the upper and middle third of the oven for about 15 minutes, shifting the pans from top to bottom and front to back, until the tuiles are golden and fragrant. Let cool. In a medium bowl, combine the salmon with the shallot, chopped chives, lemon zest and a pinch of white pepper. Spoon the salmon onto the tuiles and top with a dollop of creme fraiche and a couple of snipped chives. Serve right away and ENJOY!
Heat olive oil in a small saucepan, add onion and pepper, and cook until slightly softened. Add water, bring to a boil. Add salt (or use Ramen seasoning packet), add Ramen to pot, and boil until softened. Drain pasta, onions and peppers, add tomato sauce, Italian seasoning, pepperoni, olives, and cheeses. Mix well and enjoy.
Drizzle cake cubes with liqueur or juice. Fold 1/2 cup whipped topping into prepared pudding. Sprinkle strawberries with sugar. Assemble trifle by layering into deep glass bowl, half each of cake cubes, pudding mixture, strawberries and chocolate. Repeat layers, ending with chocolate. Top with additional whipped topping; garnish with additional whole berries. Chill.
Cut habanero in half. Seed one half of pepper, and leave seeds in other half. Mince both pepper halves. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add minced habanero, onion, and garlic to pan; saute 3 minutes or until tender, stirring frequently. Add chicken; cook 5 minutes or until browned, stirring to crumble. Add carrot; cook 2 minutes. Add tomato paste; cook 1 minute, stirring constantly. Add lime juice and vinegar, scraping pan to loosen browned bits. Add green onions and next 6 ingredients (through nutmeg); stir well. Remove from heat; cool mixture to room temperature. Place cooled chicken mixture in a food processor; process until almost smooth (mixture will begin to clump). Preheat oven to 400°F. Roll puff pastry into a 15 x 12-inch rectangle on a lightly floured surface. Cut puff pastry into 20 (3-inch) squares. Combine egg and water, stirring with a whisk. Brush egg mixture along edges of pastry squares; spoon about 1 scant tablespoon filling in center of each pastry square. Fold each pastry square in half; press edges closed with tines of a fork. Brush top with egg wash; arrange 1 inch apart on a baking sheet. Bake at 400°F for 20 minutes or until puffed and golden brown.
Warm potatoes about 45 seconds in microwave. Add cheese and bacon, mix together. Place mixture in wraps, approximately 3 tablespoons per wrap. Use finger to wet all eges with water very slightly. Fold wrapper half way over at an angle,then fold two corners in and roll, make sure all edges are sealed. Drop egg rolls in fryer and cook for 2 1/2-3 minutes. Serve and eat.
Mix all the ingredients in a large bowl and chill for at least 1/2 an hour. Serve with blue corn chips or whatever else you would like.
Preheat over to 325, lightly grease cookie sheet. Coarsley chop the dried fruit. Combine coconut, sugar, flour and salt; stir in egg whites and vanilla. Fold in fruit and nuts. Drop by rounded teaspoonfuls onto prepared cookie sheet. Bake 15 minutes. Immediately remove the macaroons to a rack to cool. Repeat with remaining dough.
Preaheat oven to 400. For the sauce: In a medium sauce pan over medium high mix in flour and oil under bubbly. Add in spices and stir well. Slowly add in chicken broth. When the mixture is thick add the tomato sauce. Turn the heat to low and let the sauce simmer covered, for 15 minutes, stir once or twice. For the filling: In a large skillet brown the beef and drain any grease. Season with salt and pepper (I use a dash of garlic powder also.) Take the tortillas and fill each one with the beef and place in a baking dish (I use a 9x13.) Bake the filled tortillas uncovered for 15 minutes. After 15 minutes remove the dish from the oven and top with the enchilada sauce and cheddar cheese. Bake for an additional 15 covered. Serve and enjoy!
Heat olive oil in a large saucepan. Add onion and cook over medium heat for 5 mins or until softened. Add the garlic and morrocan seasoing and cook, stirring for 30 seconds. Add carrots, potato, vegetable stock and lentils. Bring to the boil, reduce heat, cover and simmer over a medium heat for 20 minutes or until the carrots and potatoes are very tender. Blend soup mix in the saucepan using a stick blender. Season to taste with salt and black pepper.
Cook pasta according to package directions. Meanwhile, cook the garlic in a skillet with olive oil and rosemary and saute for 2 minutes over medium heat. Add cabbage, mushrooms and onions and saute for 5 minutes. Add wine. Continue cooking until the wine has evaporated; add chicken broth and simmer for 10 minutes. Drain pasta and toss with butter and sauce. Add the cheeses, parsley, and salt and pepper, to taste, and toss again.
Preheat oven to 350 degrees and grease 9x13 baking pan. In a large mixing bowl, combine the first seven ingredients. Beat on medium speed for 2 minutes. Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Meanwhile, in a small saucepan, combine pineapple and brown sugar. Cook and stir until mixture comes to a boil. Boil for 4-5 minutes or until most of the liquid is evaporated; cool slightly. Remove cake from the oven; place on a wire rack. Poke holes in warm cake with a fork. Spoon pineapple mixture evenly over cake; cool completely. For frosting, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cake. Spread whipped topping over pudding. Store in the refrigerator.
Preheat oven to 275 F. Beat powdered egg whites with sugar, water and flavoring on high speed of an electric mixer for 4-5 minutes or until stiff peaks form. Gently hand stir in chocolate chips and nuts (if using). Drop Tbsps of batter onto parchment-lined cookie sheets and bake for 55-60 minutes or until lightly browned and dry. Do not overbake. These only keep a few days in a wax paper lined cookie tin, so don't make too far in advance.
Add the soups and pepper to the slow cooker; stir to combine. Add the chicken breasts, pushing them down into the soup mixture. Add the potatoes in a layer on top. Cover and cook on low for 4-6 hours. Taste and adjust seasoning, if needed.
Brown chicken in non-stick skillet. Add spice mixture. Add chicken broth. Bring to boil. Reduce to low heat, and simmer 45 minutes to an hour. Mix cornstarch slurry, and add to mixture. It should thicken into a nice gravy. Serve over rice or egg noodles.
In a 3-quart saucepan, combine all ingredients and simmer slowly, stirring constantly, for 10 minutes. Pour into well-greased 9-inch baking pan. Bake at 325F for 30 minutes, stirring up every 5 minutes for the first 20 minutes. Smooth down the top and allow to brown. Cut into squares and serve either hot or cold.
Press base into 9x13" pan. Bake 375 for 10-15 minute. Combine sugar, cornstarch,milk, and salt in saucepan. Cook over medium heat stirring constantly until mixture comes to full boil (10-12 min). Reduce heat to low and cook 2 more minutes. In a small bowl gradually stir 1 cup of hot mixture into egg yolks. Return this mixture to saucepan and cook over medium heat stirring constantly for 2 minute. Remove from heat and add butter, juice, and peel. Stir until butter is melted. Stir in sour cream. Pour over base or into pie shell and refrigerate for 2 hrs or until firm. Top with whipped cream just before serving. Cover with whipped cream sweetned with a little sugar and vanilla.
Mix all herb and spice ingredients. Rub over both sides of ribs, wrap in foil. Let sit in refrigerator for a couple hours or overnight. Bake according to our rib recipe online. You can refrigerate until ready to BBQ or immediately. Put on moderately heated grill and brush your favorite BBQ. Sauce over them while turning and heating through.
Thaw cranberry orange relish if frozen. Dissolve gelatin in boiling water. Stir in pineapple and relish. Pour into mold. Refrigerate until firm.
Mix the flour and salt in a large bowl. Cut in the shortening until it is distributed evenly. Add the applesauce and mix until blended evenly. Stir in the water or juice with a fork until the dough starts to stick together, but is not sticky. Work the dough into a ball, then turn onto a floured board and roll out as needed. If the dough keeps springing back when rolled, let it rest for 10 minutes, then proceed.
Freeze the pork for 30 minutes to firm it up. Then cut each chop in half length-wise and thinly slice. If already frozen, thaw half way before slicing. Mix the next five ingredients and toss with pork in a bowl. Allow the pork to marinate for 30 minutes. For the nouc cham, mix the warm water and sugar in a small bowl. Stir until the sugar in dissolved. Then add the following six ingredients; set aside. Preheat the oven to the necessary temperature provided on the spring roll package. Drizzle a little oil on a cookie sheet and roll the frozen spring rolls in it. Cook the spring rolls according to the provided instructions. Heat a large wok or skillet to high heat. Drain the pork well. Add 1 tablespoon of peanut oil to the wok. Stir fry the pork for 1-3 minutes. Chop the spring rolls into 1/2 inch pieces. To plate: Place a large hand-full of noodles in the bottom of four bowls. Top each with sprouts, shredded carrots, cucumbers, cilantro and green onions. Place the pork and spring rolls on top; sprinkle with chopped peanuts. Serve with nuoc cham on the side.
Sauce -- Start to prepare the sauce. In a large NOT non stick pan which you will be cooking the tuna in add the fennel seeds over medium and just toast a few minutes to get lightly toasted. No oil, just a dry pan and will only take a minute. Remove when toasted and just set to the side. Now if you don't have fennel seeds, don't panic. The dish will taste just fine. I just like that additional layer of flavor but don't worry and don't make a extra trip to the store just for them. They do however make a great additional to your spice cabinet. Tuna -- Remove tuna from the fridge to take some of the chill off. I like to cook mine more and room temperature. Prepare all your vegetables. For the fennel, remove the green parts and slice like a onion. Vegetables -- Roast your tomatoes and fennel in a 400 degree oven. On a cookie sheet covered with foil or parchment paper, lightly drizzle your tomatoes and fennel with olive oil, salt and pepper and roast 10 minutes, just until slightly brown and the tomatoes start to soften. Don't over cook you still want them fresh tasting. Tuna round II -- As the tomatoes and fennel cook, start your tuna. Season well with salt and pepper and in that same pan you toasted the fennel seeds heat on medium high heat and add 1 tablespoon of olive oil. Sear the tuna until it gets a nice crust on one side without moving. Should take 3-5 minutes depending on the thickness. Thinner cuts will take much less and you do not want to over cook it. Flip over and the second size will take even less time. You want it rare - medium rare, so I usually remove when rare. Set to the side and cover with foil as you make the sauce. Olive sauce -- in the pan that you cooked the tuna in, add the garlic and shallot and cook just a minute also on medium to medium high heat. You can add a little extra olive oil if necessary, but you shouldn't need any. Then add the white wine and red pepper flakes. Let cook another minute to reduce slightly. Then add the olives, lemon juice, zest, any additional salt and pepper if needed, but olives are salty so be careful. The last thing, stir in the fennel seeds and then just let simmer on medium for another minute just to slightly reduce. Remember, this is a thin sauce, not a gravy. Plate it up! If using a salad like I mentioned in the description, I would plate the salad, then top with the tuna. Top with a slice or two of the tomatoes and a few fennel slices. Then drizzle the olive sauce over the whole thing. ENJOY!
Put oven on broil. In a large heavy skillet-I use cast iron-heat 1/2 the oil over medium high heat. Mix together the shredded onions, potatoes, jalapenos, salt, pepper and oregano. When the oil is smoking add to skillet and press down. After 4 or 5 minutes lift the side to see if its getting a nice golden brown, and then some. If so flip, and add more oil if you need to. After about 3 minutes begin to top your hash brown or wait until you remove it from the skillet and put on a cookie sheet or wire rack. So, on top you would place in this order, and remember, toppings are your choice. Hashbrown, scrambled eggs, fried chorizo, 1/2 the cheese, tomatoes, olives, onions and remaining cheese. Broil for about 3 minutes or until the cheese is bubbly and golden in spots. Serve with sour cream and salsa.
Snap and boil green beans for at least 2 hours, or until beans are very tender. Saute onions in oil in large skillet over medium heat for 5-10 minutes or until tender. Add green beans and white wine to onions. Saute for about 5 minutes. Add mustard, salt, pepper, and bread crumbs. Simmer over low heat and stir until bread crumbs are cooked through. Serve and enjoy!
Put oil into a skillet that has a lid, turn heat to medium and saute the garlic& anchovies, stir occasionally 3-5 minutes or until the anchovies begin to break up and the garlic begins to color Add broccoli, stirring for 3-4 minutes, add wine and let it simmer for about a minute Cover, turn heat to medium low and cook for 2-3 minutes. Uncover turn heat to medium and continue cooking until the wine has evaporated apprx 5 minutes Season. Serve hot or at room temperature.
Clean liver and remove outer membrane with figers (that will make it soft). Cut liver in slices of 1 centimeter (1/2 inch). In a plastic bag place the flour with sliced livers and shake, remove livers and shake off excess flour. In a frying pan, pour the oil and in medium heat fry livers about 1 minute on each side, set aside on a towel paper to drain oil. In a frying pot fry onion, garlic and peppers till onion is soft, add stock with the rest of the ingredients (except noodles and sauerkraut), bring to boil, reduce heat to medium add fried livers and cook for about 5 minutes or until livers are soft (If sauce needs to be thickened add in a 1/4 cup of water 1tspoon of corn flour,add it to sauce and let cook for another minute or two). In a pot boil noodles (normaly takes about 5 minutes-- check instructions on package) remove and drain in a colander. In the same pot or wok, pour 1Tspoon of oil, heat till starts smoking add noddles with sauerkraut fry for about 5 minutes. Serve fry lamb with noodles and pour sauce on top. If you don't like noodles they can be replaced by mashed potatoes.
Rub microwave-safe plate with butter. Set aside. Clean and trim mushrooms. Remove stalks and chop finely. Combine stalks with chopped olives, half and half, brandy, chives and tarragon. Add salt and pepper to taste. Fill mushroom caps with mixture. Arrange caps, filled side up, on buttered plate. Sprinkle with chopped parsley, then cover with plastic wrap. Microwave 2 to 3 minutes, or until mushrooms are tender and filling is heated through. Serve at once.
Combine fruits in a bowl. Combine lime juice and brown sugar and add to fruits; toss to coat. Cover and chill at least 1 hour. Sprinkle with coconut.
In casserole dish, layer potatoes, kraut, sausage, sour cream- repeating until all ingredients are used up. Bake in 350 over for approximately 1 hour, or may be microwaved til thoroughly heated thru.
In a heavy sauce (preferably enamel), bring the water to a boil. Add the remaining ingredients and return to a boil. Cook for 2 to 3 minutes or until the sugar is dissolved. Serve hot. SUGGESTED DIPPERS: Fried Wonton, Egg Rolls, Noodle Chips, Seafood
Peel ginger, and cut into thin strips. Cut green onions into 2-inch thin strips; set ginger and green onions aside. Pour 1/4 cup vegetable oil into a large skillet; place over high heat until hot. Add garlic, and cook, stirring constantly, 5 to 7 seconds; remove and discard garlic. Add spinach to skillet; cook, stirring constantly, until lightly wilted. Spoon spinach onto serving plates, and keep warm. Place fish in a steamer basket or bamboo steamer over boiling water; cover and steam 8 minutes or until fish flakes easily when tested with a fork. Place fish on spinach; top with ginger and green onions. Combine remaining 1/4 cup vegetable oil and sesame oil in skillet; place over high heat until hot. Drizzle over fish. Bring soy sauce and next 3 ingredients to a boil in skillet. Drizzle half of mixture over fish; serve immediately with remaining mixture.
Combine flour, oats, and baking powder, stir to mix well. Stir in honey, egg substitute, raisins or cranberries, and buttermilk to form a stiff dough. Form into a ball and turn on a floured surface into a 7 inch circle. Coat a baking sheet with nonstick spray. Place circle of dough on sheet, and use a sharp floured knife to cut into 12 wedges. Pull wedges apart slightly, and brush the tops with skim milk. Bake at 375 for 20 minutes or until lightly browned. Serve hot!
Drain beans in a colander. Heat oil in a large dutch oven or saucepan. Add the onions and saute over medium heat until onions are soft and golden. Crush the chipotle pepper if using dried, or mince if using canned. Add the chipotle pepper, red chile powder, oregano, cumin and allspice to the onions. Cook for 2 minutes. Add the tomatoes and beans. Simmer for 45 minutes, adding liquid if the mixture gets too dry. Add salt and pepper to taste, and more chili if you want a hotter dish. Serve in bowls with warm tortillas. Garnish with chopped raw onion, chopped tomato, and shredded lettuce.
Preheat oven to 350°F. Mash together the mustard and the butter with a tablespoon of buttermilk; set aside. Pour enough of the buttermilk to cover the bottom of an au gratin dish. Layer onion slices and potato slices alternately; sprinkle salt and pepper to taste over each potato layer and put blobs of the butter mixture on each layer of potato; ending with a potato layer and butter mixture blobs. Pour the rest of the buttermilk over all. Open layers a little with a fork as you pour to let the buttermilk through. Sprinkle Swiss cheese shreds evenly over the top. Bake for 45 minutes to 1 hour or until potatoes are fork tender and top is browned and crunchy.
Heat oven to 350. In large mixer bowl, beat the sugar, shortening,molasses and egg at medium speed until well blended. Add the remaining ingredients and mix at low speed until a soft dough forms. Shape dough into 1-inch balls. Roll balls in a dish of granulated sugar and place 2 inches apart on ungreased cookie/baking sheets. Bake 10-12 minutes. Let cool and enjoy!
In a small bowl, combine flour, cocoa, and baking soda. In a large bowl, beat sugar, brown sugar, and butter until well blended. Blend in 1/4 cup peanut butter to mixture. Add vanilla and egg, beat well. Add flour mixture until blended. Set aside. In a small bowl, combine filling ingredients, blending well. Roll filling into 30 one inch balls. For each cookie, with floured hands shape 1 tbs dough around 1 peanut butter ball, covering completely. Place cookies 2 inches apart on an ungreased cookie sheet. Flatten with the bottom of a glass dipped in sugar. Bake at 375 degrees for 7 to 9 minutes or until set and slightly cracked. Cool on wire racks.
Preheat the oven to 350 degrees. Butter a 9 x 13 inch cake pan or baking dish. For the batter: place all the ingredients in the bowl of a food processor fitted with the steel blade and blend until smooth. Pour half of the batter (about 1 3/4 cups) into the prepared dish and bake for 10 minutes, until set. Meanwhile, for the filling, whisk together the ricotta, mascarpone, eggs, and sugar in a large bowl. Add the lemon zest, lemon juice, vanilla, and salt and mix until thoroughly combined. Spread the cheese filling over the baked pancake. Carefully spoon the remaining pancake batter to cover the cheese (use a measuring cup and pour batter into a spoon over the dish -- this will prevent the pancake batter from mixing in with the filling). Return the dish to the oven and continue baking 35-40 minutes, until the top is liqhtly golden and the filling is almost set. Remove from the oven and allow to stand 10-15 minutes. Cut the blintzes in squares and serve warm with the fresh blueberry sauce. Blueberry Sauce: Combine the orange juice, sugar and cornstarch in a medium saucepan and bring to a boil, stirring occasionally. When the mixture is translucent and thickened, stir in the blueberries and simmer for 4-5 minutes, just until a few berries have burst but most are still whole. Stir in the lemon zest and lemon juice and cool. Makes 2 cups.
In a small mixing bowl, stir the first 4 ingredients until well blended; divide mixture in half. Place the fish fillets on a rack of a broiler pan that has been coated with cooking spray. Brush fillets with half the lemon juice mixture. Broil 5 1/2 inches from heat (with electric oven door partially opened) for 5 minutes or until fish flakes easily. Drizzle with the remaining half of lemon juice mixture. If desired, sprinkle with additional pepper and some salt; serve with lemon wedges.
A couple hours before baking, heat the water to a boil, remove from heat and add dried cranberries to soak up all of the liquid. Preheat the oven to 425 degrees F. Grease and flour a 10-inch bundt pan or two 9-inch round cake pans. Stir the flour, salt, baking powder and baking soda together and set aside. In a large mixing bowl, combine almond paste, almond extract, and sugar until it resembles wet sand. Add the butter and beat with an electic mixer until fluffy or about 3 minutes. Add the eggs individually, beating them in after each addition. Add the dry ingredients gradually, alternating with the sour cream. Beat 20 seconds and then gently fold all of the cranberries into the batter. Pour the batter into the prepared pan (s) and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. If desired, drizzle a light glaze of confectioners' sugar and milk over the cake and garnish with slivered almonds.