HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown the ground chicken/turkey on a lightly oiled skillet, remove when browned. Brown the onions, turn heat down to medium. Add cooked rice, mix. Return the chicken to the pan& add the peas, then the almonds. Mix the honey& balsamic vinegar, stir well, add spices, stir again. Pour this over the chicken mixture, stir well cook 3 minutes longer and remove from heat. Melt butter in a small saucepan. Remove 3 sheets of phyllo pastry and lay them flat with the narrow end toward you (cover the remaining Phyllo with a damp towel). Flip up 2 sheets of Phyllo and lightly paint the bottom layer with butter, flip the next sheet down and paint it with butter, then the remaining sheet and again paine it with butter. Cut the 3 layer sheet into 6 long strips (I use a cleaned edge of the phyllo box to keep the cuts straight). Put a generous tbsp of the chicken mixture on a corner of a strip nearest to you. Fold the corner with the filling on it up and to the right to form a small triangle, now continue to work your way up the strip by flipping and folding until you reach the top. Paint the outside lightly with butter and place on a cookie sheet. Continue until all the mixture and Phyllo are used. Bake at 350F for apprx 15-20 minutes turning them once during the baking. Serve Hot. Your other option is to freeze them unbaked. Place a single layer of"Bites" on a cookie sheet and freeze them, remove from cookie sheet and place them in single layers with plastic wrap between layers. Bake from frozen state 350F oven for 20 minutes, turning them once or until they are golden on both sides.
Add all ingredients except the butter to your bread machine in the order suggested by manufacturer and process on the basic bread cycle. Cut the butter into tablespoon size pieces. About 10 minutes before the end of your first kneading cycle, begin adding the butter, 1 tablespoon each minute. Do not rush it. Let the machine continue its process. After bread is baked and at the end of the entire cycle, let the brioche cool in the OPENED machine about 20 minutes. This will keep the sides firm while the center stays moist.
Heat olive oil in a large saute pan or small soup pot on medium high heat. Add onion, turkey, garlic and sweet potato and cook for 5 minutes, stirring frequently. Add seasonings and saute for another 5 minutes. Add tomatoes and their juice and jalapeno and bring to boil. Reduce heat to medium low and simmer for 10 minutes. You might need to add water or tomato juice if too much liquid evaporates. Stir in red pepper and simmer for 5 minutes. Add beans and simmer for an additional 5 minutes. Add zucchini and cook for 5 minutes more. Stir in squeeze of lime juice to taste. Can be made a day in advance, add a little liquid when reheating.
Cook shrimp in boiling salted water until pink. Usually 2 1/2 to 3 minutes. Drain and transfer to a large bowl. Combine remaining ingredients and pour over warm shrimp. Toss well so every shrimp is coated. Cover and refrigerate for at least 8 to 10 hours (overnight is best). Drain excess sauce from shrimp before serving.
Bring sugar and syrup to a boil. Remove from heat and add peanut butter,stir until well blended. Pour peanut butter mixture over cornflakes in a large bowl. Stir lightly until cornflakes are well coated. Spoon out onto wax paper and let cool.
Combine water, salt, sugar, dill, and soy sauce in a large bowl, stirring until salt and sugar dissolve. Pour salt mixture into a large zip-top plastic bag. Add ice and salmon; seal. Refrigerate 2 hours, turning bag occasionally. Soak the wood chips in water for 1 hour. Drain well. Prepare the grill for indirect grilling, heating one side to medium and leaving one side with no heat. Place half of wood chips on hot coals. Remove salmon from bag and discard brine. Pat salmon dry with paper towels. Place salmon, skin side down, on grill rack coated with cooking spray over unheated side. Close lid and grill 10 minutes. Place remaining wood chips on hot coals, close lid, and grill 15 minutes or until fish flakes easily when tested with a fork, (usually takes more like 30 for us). Sprinkle with black pepper and serve.
Heat oven to 350 degrees. Saute onions and garlic in oil till onion is translucent. Add veggies and spices. Cook over medium heat, stirring occasionally for 10 min; set aside. Place trout on large sheet of aluminum foil. Spoon veggies over and around fish. Wrap tightly. Place on baking sheet and bake till fish flakes; about 45 minute.
Cook fetuccini according to package directions and drain keep warm. In large skillet, cook onion, garlic, Italian seasoning in oil till tender. Add water, bouillon and vegetables. Cover and simmer 5 to 7 minutes until vegetables are tender-crisp. Toss with hot fetuccini. Serve immediately. Refrigerate leftovers.
Brown sausage in large nonstick skillet on medium heat. Drain. Add potatoes and tomatoes, cook 5 minutes or until the potatoes are browned. Top with Velveeta. Mix eggs and milk; pour evenly over ingredients in skillet; cover. Reduce heat to Low. Cook 10 to 12 minutes or until eggs are set and cheese is melted. Let stand, uncovered, 5 minutes before cutting into wedges to serve. Serve with salsa if desired.
Thaw corn and drain if required. Put in a large mixing bowl. Prepare quinoa / quinoa bulgur mixture according to package directions cool thoroughly and add to corn in mixing bowl. Drain and rinse black beans, add to bowl. Finely dice celery, white (or red) onion and bell pepper. Add to mixing bowl. Clean jalapeno pepper, removing seeds and white ribs. Slice into thin strips then mince finely and add to other ingredients. Clean and thinly slice green onions, add to bowl. Crumble ( I used light ) feta, add to bowl. Rinse and Remove thick stems from fresh cilantro. Chop roughly and add to salad. Make the dressing, add to salad. Toss to coat then taste. Add salt toss again and serve or refrigerate for later use.
Cook the garlic & onion in the heated oil until softened, add the herbs & seasonings and cook 30 seconds before stirring in the tomato paste & baked beans, simmer 2-3 minutes. Boil cannelloni shells in salted water until just softened, drain & set aside to cool. Combine eggs & cottage cheese and corn, carefully spoon equal quantaties into cannelloni shells. Spoon 2 tablespoons of tomato-bean micture into greased individual ovenproof dishes and arrange 2 cannelloni shells in each; spoon remaining tomato bean mixture over the shells & top with cheese. Bake at 180.C for 20-25 mins or until heated through. Garnish with parsley to serve.
Rinse the corned beef with cold water. Place the corned beef in a very large pot. Cover with cold water and bring to a boil. Skim off any surface scum once it reaches a boil. Add bay leaves, cover and simmer for two hours. Add the potatoes and onions and cook for 20 minutes. Add the carrots, turnips and parsnips and cook for 30 more minutes. Meanwhile, put beets in a large pot of cold water and bring to a boil. Add a large pinch of salt once boiling. Reduce heat to a low simmer, half cover and continue cooking for 35 minutes, then strain. When cool, remove the peels and put the beets in a gratin dish with some butter and/or vinegar in a 200 degree oven to keep warm. When assembling the dish, do not include the beets with the other veggies. Serve them as are in their own gratin dish. Remove the meat from the pot and place on an oven proof platter or roasting pan, cover with tinfoil and place in the oven with the beets. Bring the broth and vegetable mixture up to a boil and add the cabbage. Boil for 5 minutes and then turn down to a simmer and cook for at least 3 more minutes, more if you like softer cabbage (I do it for 10 more minutes). Slice the meat and serve on a platter, surrounded by the vegetables and some of the stock or pot liqueur . Enjoy!
In a large stockpot, bring 2 quarts salted water to a boil. Drop live lobsters into the boiling water and cook 5 minutes. Drain and cool. Pick out lobster meat from the shells, cutting tail meat into large chunks. Remove claw meat from shells, but leave in whole pieces. In a large saute pan, melt 1 1/2 tablespoons butter over medium heat until foam subsides, then add lobster meat and garlic. Season lightly with salt and pepper. Stir 1 1/2 minutes and add wine and cook 3-5 more minutes, reducing liquid by half. Add remaining butter and swirl. Sprinkle with chives. Move lobster mixture to one side of the pan; toast rolls in the pan until golden. Place mixture on the toast and serve.
Make Dream whip mix as directed on the box with one cup of chilled milk.and put it in the fridge to chill. Mix 1 teaspoon instant coffee with 2 Tab spoon Sugar and 2 Tab spoon hot water. Now put this coffee mixture into Dream whipped cream, Single Cream, Evaporated Milk and Vanilla, and mix all togather with whisk.put it back in the fridge to chill. In one wide mouth cup or bowl, put 1 cup of water with one teaspoon of Instant Coffee and mix it very well.(later we will dip biscuits in it). Take 8x11 or 9x13 deep serving dish .Now start assembling the Coffee Cake. Dip the Biscuit in Coffee mixture we had made in wide mouth cup and arrange it in serving dish one by one it's the first layer of Biscuits. (You have to be quick. Just dip and arrange in the dish. Don't dip biscuit for a long time in the coffee mixture.) After Biscuits layer put some Dream Whip Cream mixture on to Biscuits to cover them and level the cream mixture with spatula. It's the 2nd layer, now 3rd layer again with Biscuits (dipped in coffee mixture) Then 4th layer with cream mixture. So in same manner finish Biscuits and Cream mixture, the last layer should be the Cream Mixture(on the TOP). Put the dish in the fridge, for 2 to 3 hours. Now make Almond crunch for Topping. In a pan melt sugar on slow flame. When it starts melting and turning brown add Almonds. When it turns like honey brown, remove at once from heat and pour it in buttered dish or pan.(be careful its very hot) Grind or crush the crunch when its cold. And sprinkle it on the Coffee Cake.you can decorate it with fresh whipping cream as you like.
Grate the outer layer of peel from the orange and the lemon; juice half the lemon, and place all marinade ingredients in a food processor and blend until smooth. Butterfly the game hens: cut out the backbone with sharp kitchen shears, turn the hen over (breast up) and bend the breast backward where it attaches to the breastbone; place your thumbs on either side of the breastbone and press down while pulling up on the outer sides of the breast with your fingers (I find this difficult--I just take the heels of my hands and smash it). Place hens in a plastic bag with the marinade, force out excess air, seal tight and leave in the refrigerator overnight. Set up grill for indirect cooking. Remove hens from marinade and grill, covered, for about 30 minutes or until breast meat registers 165-170F on an instant-read thermometer (mine took about 45 minutes).
Cut carrots so they are the size of french fries, or a fat index finger. Toss carrots in a bag with olive oil. Next toss carrots in a bag with dressing mix. Pour onto a baking sheet and roast at 400 F for 10 minutes, stir, then roast for ten minutes more.
In a bowl, combine the chicken, apples, celery, walnuts, raisins, chives, and salt and pepper to taste; toss well. In a small bowl, whisk together the sour cream, vinegar, mayonnaise, and honey until well blended and smooth; pour over the salad, and toss to coat all the ingredients. Cover with plastic wrap and chill for 2 hours. To serve, arrange the lettuce leaves on salad plates and fill with equal amounts of salad.
Cut butter into flour with a pastry blender or fork until mixture resembles coarse meal. Stir in pecans. Press mixture onto bottom of a 9 x 13" pan. Bake at 350°F for 15 minutes or until lightly browned. Cool. Beat cream cheese, powdered sugar, and 1 cup of the Cool Whip at medium speed with an electric mixer until smooth. Spread mixture over cooled crust. Whisk together instant pudding mix and milk 2 minutes, or until smooth. Spread over cream cheese mixture. Chill 10 minutes. Spread remaining whipped topping over pudding mixture. Cover and chill at least 1 hour. Cut into squares.
Put the saffron threads, sun dried tomatoes and thyme into a bowl with 1/4 cup boiling hot water. Soak for 30 minutes. Wash the shrimp and carefully remove and discard the shells, but leave the heads and tails intact. Pull the head from each squid and discard the quill. Cut the tentacles from the head and rinse under cold water. Pull off and discard the outer skin and cut the flesh into 1/4 inch rings. Cut the monkfish into 1" cubes. Set aside. Put the garlic, onions and fennel into a pan with the wine. Cover and simmer for 5 minutes until tender. Stir occassionally. Stir in the monkfish and the saffron mixture. Cover and cook 3 more mins, then stir in the shrimp and the squid. Cover and cook gently (do not overcook) for 1- 2 minutes. Meanwhile, cook the pasta in a large saucepan of boiling, salted water according to the instructions until just under el dente. Drain throughly. Divide the pasta among four serving dishes and top with the sauce, sprinkle with parsley and serve immediately.
Preheat oven to 350°F. In a large bowl, toss together the noodles, soup, broth, and sherry. Add the chicken, 2 cups of cheese, almonds, pimento, mushrooms, and salt and pepper, to taste, and toss to combine. Transfer the mixture to a greased 13x9x2-inch casserole and top with the remaining cup of cheese. Bake for 30 minutes, or until bubbly. Note: When I make this I make it without the almonds but I kept them in the recipe as this is how Paula made it on her show.
Slice sausage and put in crockpot. Add cabbage potatoes carrots chicken broth and diced tomatoes. Add Italian seasoning for flavor. Cook on high for 3 to 4 hours. It will cook down and make more juice.
In a large skillet over medium high heat, heat oil and then add in onions, cooking until llight browned, breaking up into rings. (8-10 minutes). Remove from heat and stir in vinegar and salt and pepper. Set aside. Chop enough argula to measure 1 cup and place it in a small bowl. Mix in the mayonnaisse, salt and pepper. To make sandwiches: spread 1 1/2 tablespoons (I used less) of the argual/mayo over the cut sides of 4 slices of bread. Divide the turkey slices among the 4 bread slilces and then top with the blue cheese, red onion slices and argula leaves and the remaining slices of bread.
Cook waffle in toaster. Add cottage cheese, berries, and syrup on top. You can also add a dollop of sugar free Cool Whip if you want. Serve! You can use any kind of berries or fruit you want. Sometimes she uses bananas or strawberries!
Combine the turkey, shallots, brandy, cream, eggs, and seasoning in a food processor. Brush each sheet of pastry with melted butter and use to line terrine pan. Spoon the turkey mixture into the terrine and cover with the overlapping pastry. Cut slits in the top to allow the steam to escape. Brush with a little beaten egg. Bake at 370 degrees for 40 minutes or until cooked. When cool, cut into slices and serve.
Combine all ingredients in a bowl and toss well. Cover and chill approximately 8 hours. Stir well before serving.
mash avocados or use mixer. add finely minced onion, diced dill pickle, diced tomato and diced pepper slices (optional). mix in 1T miricle whip, 1T dill pickle juice and black pepper. blend well together by hand and chill in the fridge for at least 2 hours. serve as a side for fahitas or with your favorite chips (we use doritos). The dill pickle juice does the same thing as lemon juice--keeping the avocados from turning black. It also gives a very nice flavor, as does the diced dill pickle. If your avocados aren't ripened enough, place in a paper bag a few days before using and this will speed them along. Don't add salt until you serve this dish, as it will draw moisture and make it watery on top.
Heat the olive oil in a tagine over medium heat. Add the onion & beef, brown on all sides. Pour the diced tomatoes into the tagine with the water. Add the bouillon, parsley, cilantro, & spices, stir until well blended. Cover with the lid & cook for 30 minutes over medium-low heat. Sprinkle the peeled potato strips with pepper & paprika then add to the tagine along with the peppers. Cover with the lid & cook on low heat for an hour. Check to see if the potatoes are tender. If not, recover & cook for additional 30 minutes.
in oil mix garlic and red pepper flakes add green beans cook until just tender add peanuts add soy sauce and vinegar add pepper.
Coat a large skillet with nonstick cooking spray. Add vegetables and saute over high heat, stirring frequently, for 2 minutes. Stir in flour and cook 1 minute more. Stir in tomatoes, chicken and Creole seasoning. Cook over medium heat, stirring frequently, until hot, about 6 minutes. Yields about 1 1/2 cups per serving.
Preheat oven to 425°F Make filling in a bowl, toss vegetables with oil and thyme; season generously with salt and pepper. Divide between two rimmed baking sheets. Roast 25 minutes; toss (if vegetables are sticking, sprinkle up to 1/4 cup water on each sheet). Roast until browned and tender, 20-25 minutes more. Transfer to a shallow 3-quart baking dish. Raise oven heat to 450°F. Meanwhile, make topping: In a large bowl, whish together 2 cups flour, baking powder, baking soda, salt and pepper. Cut in butter with a pastry blender until mixture resembles coarse crumbs, with some peas-size lunmps. Mix in buttermilk and cheese until combined. With a floured hand, knead dough against side of bowl until it holds together. If it is sticky, knead in up to 1/4 cup more of flour. In a small saucepan, bring broth and wine to a boil. Whisk in cornstarch mixture; boil 1 minute. Pour over vegetables; toss to coat. Drop small mounds of topping on vegetables; bake until brown, 15-20 minutes. Let cool 10 minutes; serve.
Preheat oven to 350 degrees. Combine cake mix, white chocolate chips, coconut and dried cranberries in a large mixing bowl. Make a well in the center. Combine egg whites, vanilla extract and oil in a small bowl. Add to the ingredients in the large bowl and stir well to combine. If the mixture seems too dry, add up to 1 Tbs. water, so that all ingredients are well incorporated. Chill in refrigerator for 20-30 minutes. Spray a cookie sheet with cooking spray or line it with parchment paper. Form dough into small balls, using a heaping half tablespoonful of dough for each cookie. Place balls on cookie sheets, about an inch apart. Bake 8-10 minutes, or until the cookies are just golden brown in spots on the top. Let them cool for a minute or two on the cookie sheet before removing them to a cooling rack to cool completely.
Marinade chicken in salad dressing and soy sauce for several hours. Grill or bake chicken until fully cooked and juices run clear (cooking time will vary depending on method and thickness of chicken). Keep chicken warm. Combine tomatoes, lettuce, lemon juice, vinegar, oil, garlic, and oregano in a bowl. Mix sour cream and next 6 ingredients in another bowl. Cut chicken into strips and place in pita pockets. Each pita pocket contains 1/2 of a chicken breast. Add tomato mixture and top with sour cream sauce.
Combine mince and garlic in a medium bowl and season with salt and pepper and mix well. Roll level tablespoons of mince mixture into balls. Heat oil in a large deep grying pan over high heat and add meatballs and cook and turn for about 5 minutes or until browned all over and remove from the pan. Add onion to pan and cook and stir over moderate heat for 5 minutes or until soft and then add curry paste and cook and stir for 1 minute or until fragrant. Stir in stock and coconut milk and bring to the boil and then add kumara and cover and cook over moderate heat for 10 minutes. Return meatballs to pan and add beans and cook curry covered for 10-15 minutes or until kumara is tender and meatballs are cooked. Spoon rice into shallow serving bowls and top with meatball curry and serve with the pappadums.
Preheat your oven to 325 degrees Fahrenheit. Cream butter, peanut butter, and sugars together until smooth. Add eggs and vanilla, beat well. Stir in flour and baking soda until well combined. Mix in chips and nuts by hand. Using a cookie scooper or a spoon, scoop up 1 1/4 inch balls of dough and place 2'' apart on a greased cookie sheet. (For smaller cookies make smaller balls of course. Do not push them down.). Bake for 15 minutes or until cookies are firm around the edges but do not wait until the tops are brown. Tips: Wait 3-4 minutes before transferring to wire rack to cool. You could use any kind of nuts you want and even switch up the chips. If you put the cookies into a zip lock bag place a piece of sandwich bread in with them to keep them soft.
COMBINE barbecue sauce, Worcestershire and molasses in large skillet. Heat to a boil. STIR in meatballs. Simmer, covered, about 10 minute until meatballs are heated through. Stir often. SERVE meatballs with party picks.
Preheat oven to 350 degrees. Grease 11" X 7" baking dish. Stir flour, Splenda, cocoa and baking soda together in bowl. Add milk, butter, egg substitue, honey and vanilla. Stir until blended. Pour into baking dish. Sprinkle cherries on top Bake 13-15 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
Preheat oven to 350 degrees. In a large bowl mix all ingredients well, then mix on medium speed for 3 minutes. Grease and flour a bundt pan or use Bakers Joy spray. Bake for 50-60 until cake pulls away from the pan and toothpick inserted in center comes out clean. Cool in pan for 25 minutes. Then remove cake from pan and continue cooling on rack. Glaze: In a small bowl mix all glaze ingredients and spread over top of cooled cake.
Line a strainer or sieve with a double layer of cheesecloth and place it over a bowl. Spoon in the yogurt and tie the corners of the cheesecloth together. Let it drain in the refrigerator overnight. Squeeze the yogurt gently and removed it from the cheesecloth. Discard the liquid or reserve for another use. Use immediately or cover and refrigerate for up to 5 days. Squeeze the cucumber in a towel to remove the moisture. In a large bowl, combine the cucumber, yogurt cheese, lemon juice, and garlic. Sprinkle with the dill.
Combine all ingredients. Shake before using to blend. Makes enough to season 2 pounds of meat.
Mix all the ingredients except gingerale or coke. When ready to drink, mix 1 ounce of electrolyte with 1 ounce of gingerale or coke. Give this every hour for up to 10 to 12 doses per day. Keep unused portion refrigerated. Keep gingerale or coke at room temperature. Disclaimer: Of course if there is an abnormally high temperature or if it persists more than a day or two, consult a physician.
Place the wine, Cointreau and lime juice in a blender. Fill until almost full with crushed ice. Leave about an inch or so at the top. Blend until very slushy. Salt the rims of the margarita/martini glass if desired. Pour margarita into the glass. Garnish with a lime wedge is desired and enjoy.
Turn your grill on. Oil a fish/vegetable pan for the grill -- one of those things that has all the holes in it. Spread out all the sliced onion on the grill pan. Place Tilapia fillets on top of the onions. Butter the fillets with mayo. Sprinkle with dill weed. You can go somewhat heavy with this. Like Christmas cookies. Sprinkle with black pepper. Sprinkle with paprika. Put pan on the grill. 10-15 minutes. Onions should be a little caramalized/charred. Serve with rice pilaf and grilled asparagus.
Preheat oven to 450°F and line a baking sheet with foil. Prick potatoes and bake in middle of oven 1 to 1 1/2 hours, or until very soft. Cool potatoes until they can be handled and scoop flesh into a bowl. With an electric mixer beat potatoes with chili paste, butter, and salt and pepper to taste just until smooth and spread in a buttered 2-quart shallow baking dish. Potatoes may be prepared up to this point 1 day ahead and chilled, covered. Bring potatoes to room temperature before proceeding. Reduce oven temperature to 350°F Bake potatoes in middle of oven until hot, 20 to 25 minutes.