HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the lime juice, vinegar, paprika, bitters and hot pepper sauce in a glass baking dish. Wearing kitchen gloves, split the dried chili with a sharp paring knife and remove the seeds. Do the same with the jalapeno pepper. Mash the peppers with the garlic into a smooth paste using a mortar or an electric spice grinder. Add the paste to the lime mixture in the baking dish and combine. Toss the chicken pieces and swish them in the marinade until they are completely coated. Cover and let marinate overnight in the refrigerator. Remove the chicken from the marinade and grill or broil until cooked through and burnished, about 20 minutes on each side. Baste frequently with the marinade. If the chicken looks like it is beginning to burn, move it farther away from the heat source. Serve hot with chilled orange sections and plenty of napkins.
mix everything together and put in muffin tin. bake 350 degrees for 25 minutes.
Mix all ingredients together. Make into 4 oz. patties. Coat with flour and fry in 1 inch of oil until golden brown.
Mix strawberry Jell-O with boiling water then cold water. Chill until slightly congealed. Beat until fluffy. Mascerate strawberries with sugar. Drain juice off to get 1 cup. Mix Cool Whip with the strawberries; mix into Jell-O mixture. Tear angel food cake into 1 inch pieces; don't use any browned parts. Alternate cake with Jell-O mixture in 9 x 2 x 13 inch pan. Chill until firm. For the glaze, cook the strawberry juice, cornstarch, and butter until thickened; cool. Add 2 tablespoons 1/2 and 1/2 cream. When cool drizzle on top of dessert.
In a 1 1/2 quart saucepan over medium heat, cooke the caukidflower and beans, uncovered, in salted boiling water until soft, about 15 minutes. Drain. Return the mixture to the pot and mash to desired consistency. If too thick, ass broth a tablespoons at a time until it reaches the consistency you want. You could also puree the veggies sin a food processor for a smooth puree. Add scallions, butter, and season to taste.
Cook first beef and garlic in a 5- to 6-qt. Dutch oven over medium heat, stirring occasionally, 8 to 10 minutes or until meat crumbles and is no longer pink. Drain well, and return to Dutch oven. Add chili powder and next 6 ingredients; cook 1 minute. Add tomato sauce, and cook 1 minute. Add remaining ingredients except for the potato flakes. Bring to a boil. Reduce heat to low, and simmer at least 2 hours. Add potato flakes 1 cup (sometimes 1 1/2 cups is needed) to thicken the pot as needed.
Prepare the cake mix according to its package directions for a 13x9 inch pan; bake as directed; cool. Prepare pudding mix according to package directions; store in refrigerator. To assemble the cake: crumble half of the cooled cake into the bottom of a glass punch bowl, trifle bowl, or large glass serving bowl. Layer with half the pudding, half the pineapple, 1 can of blueberry pie filling, half of the Cool whip, then half of the nuts. Repeat layers. Store in the refrigerator.
Preheat the oven to 400 degrees. Break the cauliflower into floret's and use a food processor or cheese grater to shred the cauliflower into little bits. It takes about 10-12 pulses in the food processor to get the right consistency, being careful not to over process and make a puree. Transfer to a large bowl and cook in the microwave, uncovered, for 8 minutes on high heat. It is not necessary to add water, the cauliflower will steam on it's own. Let the cauliflower cool slightly and mix in all remaining crust ingredients. Spray a pizza pan or sheet pan with non-stick spray liberally and spread out the mixture. Go for a pretty thin pizza, this will ensure crispiness. Spray the top lightly with cooking spray. Place the crust in the oven and cook for 20 minutes. It will get crispy and dark in many areas. Important tip: before you top the crust with toppings, be sure to take a large spatula and very gently loosen the bottom of the crust from the pan. This will prevent it from sticking as you cook it further. Top the crust with your favorite toppings and bake until cheese is melted, about 10-15 minutes, and turn on the broiler for 2-3 minutes to crisp the top to your liking. Tips for the perfect low carb pizza crust: Spray a non-stick pan liberally with non-stick spray. Be sure to cook the crust on a high temperature, 400 degrees for 25 minutes or until crispy on the bottom and firm on the top. Every oven varies but the key is to have a crispy bottom so that the pizza stays together and slices up nicely. After the crust is pre-baked, loosen it gently with a spatula so that it does not stick to the pan as you continue to cook the pizza with toppings. If you go a little lighter on the sauce and toppings, the pizza will hold together better. The Margherita Pizza toppings of buffalo mozzarella and vine ripe tomato slices are a perfect choice. Follow these tips and you will have perfect low carb pizza that is so delicious that you won't feel like you are missing a thing. I hope you let me know how it works out for you and what your favorite toppings are!
Combine all ingredients in blender and blend until smooth. Add more salt and pepper to season to your liking. If you let sit in refrigerator it will firm up a bit. If you will serve warm, stir in a spoon of fresh cream and just pop in microwave for a few seconds before serving. SERVING SUGGESTIONS: -Spoon a bit under skin of chicken breast and add some cheese before baking. Then drizzle baked chicken with more of this sauce. - Drizzle over any style enchiladas. - Serve as dip next to salsa for chips. - leftover sauce makes an amazing salad dressing; add some fresh cracked pepper to top of salad, tastes like a Mexican salad. - Add to your 7 layered bean dip. -Mix in some cheese, green onions and salsa for a zesty dip.
Preheat oven to 400 degrees. Grease baking dish. Cook and stir onions and butter in skillet over low heat until onions are light brown. Sprinkle tuna, 1 cup of the cheese and the onions in baking dish. Beat eggs, milk, baking mix, salt and pepper until well blended. Pour into baking dish. Bake 25 minutes. Top with remaining cheese to within 1 inch from edge. Bake 5 to 8 minutes longer or until knife inserted in center comes out clean. The pie can be done even though some melted cheese adheres to knife.
Put the rack in the center of the oven. Preheat the oven to 425°F (220°C). Line a 15x10 inch (38x25 cm) dish with a sheet of parchment paper and let the sheet of paper go beyond each of the edges. Oil the sheet and the sides of the dish. Spread the slices of bacon on the cooking plate. Bake in the oven for 12 to 14 minutes or until they are a golden color and crisp. Drain excess fat on a paper towel. Set aside. In a bowl, mix the eggs and 1/4 cup (60 ml) of mayonnaise. Add salt and pepper. Pour the mixture into the cooking dish and bake from 10 to 12 minutes or until lightly moist. Cut the omelette in 6 portions. Set aside. Turn off the oven and return the bacon to the oven to reheat it. Assembly : Toast 3 slices of bread and spread mayonnaise on the surfaces. On one slice of bread, put the egg and three slices of bacon. Cover with a second slice of bread. Put 3 slices of tomato and 2 leaves of lettuce. Complete the assembly with a third slice of bread. Put a toothpick in each of the 4 corners of the sandwich and cut into triangles. Repeat the operation with the rest of the ingredients.
Mix all ingredients except ribs in a food processor or blender until smooth. Marinate the ribs in the mixture for a couple of hours or longer. Barbecue the ribs, turning often and basting with mango sauce.
You'll need 2 heavy-duty large plastic bags; place one inside the other, then place roast inside inner bag. In bowl, combine all other roast ingredients and mix well; pour over the roast in the bag. Press out any air, tie it up with a twist-tie or elastic band, and place in a large bowl and stash in your fridge. Marinate for about 6 hours, occasionally squishing bag to make sure all the meat gets contact with the marinade; you can get away with 3 to 4 hours though. Preheat oven to 325F degrees. Remove roast from bag, discarding marinade. Place roast on a rack in a roasting pan and roast until pork reaches internal temp of 170F (75C) and juice is no longer pink-- about 3 hours. Let stand for about 15 minutes before carving to allow juices to settle back into meat. To make the sauce, combine all sauce ingredients in a small saucepan and heat over medium heat until jelly melts. Stir well and serve with pork.
Seed rocoto and cut into large pieces. (Wear gloves, and be careful about touching your face or eyes. These peppers are hot!). Place pepper, milk, and lime juice in blender. With the blender running, slowly add oil, to form a creamy sauce. Add salt to taste.
Heat oven to 325°F. Cream together butter, peanut butter and both sugars with an electric mixer until light and fluffy. Add egg and vanilla and mix until fully incorporated. In a separate bowl, mix together flour, baking soda and salt. Add flour mixture to butter mixture stirring until blended. Stir in peanuts. Form 1 inch balls of dough, inserting one or two candy corns into the center. Make sure dough completely covers the candy on all sides. Place on baking sheet and slightly flatten. Bake 13 to 15 minutes. Remove from oven and immediately press a few candy corns into the top of each cookie. Let cool several minutes (baking sheet should be cool enough to touch). Carefully transfer cookies to wire rack to cool completely. Have a Happy Halloween!
Combine all ingredients in a saucepan. (Use Tabasco sauce and red pepper flakes if you want more zip to your sauce!) Bring to a boil. Simmer gently for 20-30 minutes. Simmering improves the flavour, but if you're in a hurry you can skip that step. Just use a bit less water and mix well. Use in your favourite pizza recipe.
In a large pot, cook the bacon over med-high heat until crisp, 5-7 minutes. Drain the bacon on a paper towel-lined plate, then crumble it up. Add the onion, celery, and garlic to the pot. Cook, stirring, until tender, about 5 minutes. Stir in the tomato paste until blended inches. Stir in the split peas, 8 cups water, the salt, thyme, and bay leaf. Bring to a boil. Reduce to a gentle simmer and cook until the peas have completely fallen apart and the soup thickens, 1 1/2-2 hours. Keep an eye on the soup and add more water if the soup thickens too much while cooking. Discard the bay leaf and season the soup with black pepper. Serve the soup topped with the crumbled bacon, a hearty dollop of sour cream, and a pretty sprinkling of parsley.
Cook the riuce in boiling water until tender, drain thoroughly. Gently fry the onion and curry powder in butter until softened, add the celery and cook another minute. Sprinkle in the flour, stir for a minute or two and then gradually stir in the milk and cook, stirring until boiling. Add the fruit chutney, tuna, salt, nutmeg, rice & parsley. Remove from heat & slowly stir in the eggs. Turn into a 23cm x 12cm loaf tin, lined with aluminium foil, smooth top & sprinkle with the cheese. Bake at 180.C for 35-45 mins or until browned, remove from oven and leave for about 5 mins before turning out.
In skillet, brown the ground beef, onions and green pepper; drain if needed. Stir in barbecue sauce, brown sugar and beans; heat until bubbly. Pour mixture into a 2 1/2 quart casserole dish. Separate biscuit dough into the 10 pieces and cut each piece in half, forming half-circles. Place biscuits, spoke-fashion, over hot meat mixture around edge of casserole. Bake at 375 degrees for about 20 minutes (watch so the biscuits don't burn too quickly). After 20 minutes, sprinkle the cheese over the biscuits and bake for about 5 more minutes or until cheese is melted and biscuits are golden brown.
Mix eggs, flour, and milk. Add seasonings to taste. (Batter will be pretty thick.). Bring a large pot of salted water to boil. Using a spaetzle maker or colander (or anything that has holes in it), push batter through the holes into boiling water. Spaetzle is ready when it floats. Remove with a slotted spoon to drain the water out. Add butter to a saucepan and melt over medium-high heat. Add spaetzle and saute. (Add onions and garlic for extra flavor.). Serve and enjoy!
combine all ingredients except salt and pepper in a large saucepan (2 qt minimum). bring to a simmer, stirring occasionally. reduce ragu to desired consistence. season with salt and pepper to taste. serve with brown rice or pasta.
Toss lettuces, peppers, bacon, mozzarella, and 1/4 cup parmesan cheese into large mixing/salad bowl, set aside. To prepare dressing, combine anchovy paste, vinegar, oregano, salt, pepper, garlic, sugar, cornstarch, and 1/4 cup parmesan cheese into blender (or use an emulsion blender). Mix in blender; slowly adding 1 cup oil. Refrigerate until ready to use. Combine salad, croutons, and dressing, serve.
Preheat oven to 425°F Line a baking sheet with parchment paper. PRETZELS: Combine warm water and sugar. Add yeast and let stand until mixture bubbles up. Combine yeast mixture, flour and salt to form a dough that is soft but not too sticky. Knead 10 minutes by hand or 5 minutes in mixer on low speed. Divide dough into 10 equal pieces. Roll with hands and shape into pretzels and place on prepared baking sheet. GLAZE: Carefully brush pretzels with egg. Sprinkle with salt and sesame seeds. Bake in preheated oven for 20-25 minutes, or until golden brown. EGGS: Cook spinach according to package directions, Rinse with cold water and dry well. Chop and reserve. Whisk eggs and evaporated milk in a large bowl. Stir in reserved spinach and cheese. Spray large skillet and heat over medium heat. Add egg mixture. Stir gently until moist curds form. Serve eggs on the side or as a breakfast sandwich with bacon, lettuce and tomato.
Cook beef until lightly browned. Add garlic powder, 1 T parsley, basil, tomatoes, tomato paste and salt to taste; simmer, uncovered, until thick, about 45 minutes. Combine cottage cheese, eggs, 2 T parsley, parmesan and pepper. In 13 X 9 pan layer noodles (no need to cook the noodles first), meat sauce, cottage cheese mixture and mozzarella; repeat layers. Bake at 375 degrees for 30 minutes.
Cook pasta as directed on package; omitting salt. Rinse pasta in cold water; drain. Mix together mayonnaise, basil, lemon peel and lemon juice in a large bowl to form dressing. Add pasta, bacon (reserving 2 Tbl for topping), turkey, lettuce, cheese and tomato to dressing. Mix well. Cover and refrigerate 1-2 hours to blend flavors. Sprinkle with reserved bacon. Serve.
Overflow barley in the sieve. Let the water to boil in a saucepan. Fill the barley. Continue boiling again. Cover, and change the heat to low. Cook for about an hour till the water is fully absorbed. Allow to cool and become at room temperature. Lightly grease a skillet, and put over medium heat. Gently add onion, and cook till becoming brown. Take a dish where you are going to serve the salad and combine there barley, apricots, onion, and almonds. Mix well. In a medium bowl, mix yogurt with honey, lime juice, cinnamon, salt, and nutmeg. Fill over the barley mixture, and mix well. Serve when it is at room temperature.
Cream butter; add sugar, beating until light and fluffy. Add egg and vanilla, beating well. Add flour, ginger, allspice, cinnamon, and cloves, stirring well. Drop batter by teaspoonfuls 3 inches apart onto a lightly greased cookie sheet. Bake at 375 degrees F for 5 to 7 minutes or until lightly browned. Remove from cookie sheet; cool on wire racks. Serve on a platter.
Tzatziki: Using your hands squeeze excess moisture from the cucumber. Combine cucumber, yogurt, garlic, mint and 1 tablespoon of lemon juice in a bowl: season to taste with salt and pepper. Cover and refrigerate until required. Lamb and Salad: Preheat oven to 200c. Combine couscous and boiling water in a heatproof bowl; cover and set aside 8 minutes, or until water is absorbed. Heat a little olive oil in a non-stick frying pan over medium high heat. Season the lamb fillets with salt and pepper, then cook two minutes each side or until browned. Place on an oven tray and place in oven; cook for 5 minutes or until cooked to your liking. Remove from the oven, cover loosely with foil and allow to rest for 5 minutes. Stir the couscous with a fork to separate, add the capsicum, rocket, onion and lemon juice. Spoon the couscous salad mix onto serving plates, top each with thickly sliced lamb fillet and a dollop of tzatziki.
Preheat oven to 350°. Place almonds into a 8 or 9-inch square pan; bake until golden, 10-15 minutes. Let cool. Coarsely chop almonds, set aside for now. In large bowl, using electric mixer, beat sugar, butter, molasses and ginger until smooth. Add eggs, one at a time, beating after each addition. In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice and the almonds. Add into the egg mixture; stir to blend. On 2 greased 12x15-inch baking sheets with floured hands, pat dough into 4 flat loaves. Space evenly on sheets; each loaf about 1/2-inch thick, 2 inches wide and the length of the baking sheet. Bake until browned at edges and springy to the touch, about 25 minutes. Switch positions of pans halfway through baking. Let loaves stand on sheets until cool enough to touch, then cut into long, 1/2-inch thick diagonal slices. On baking sheets, arrange slices close together with cut side down. Return to oven bake 15 to 18 minutes longer; switch positions of pans halfway through baking.
CAKE:. Beat egg white and cream of tartar until stiff, but not dry. Gradually add 1/2 cup sugar; set aside. Sift rest of sugar, flour, baking powder and salt. Mix well. Add egg yolks into mixture. Whip egg white mixture lightly into other mixture. Use 13x9x3 pan. 350 degrees, 30-35 minutes. Cool on rack (invert) 45 minutes. FROSTING AND FILLING:. Combine all ingredients except coconut into saucepan. Cook over moderate heat, stirring constantly, until thickened. Cool. Spread on Haupia Cake. Sprinkle with coconut.
Mix together the cheese sauce, drained and flaked tuna, corn, chives and salt and pepper. Pour into a shallow baking dish (I use a round non stick cake pan). Top with mashed potato. Sprinkle with grated cheese. Bake in a 180 degree oven for 30 minutes or until brown on top and bubbly.
Stir milk, vanilla, condensed milk and salt in a medium bowl. Beat heavy cream in a large bowl with an electric mixer until stiff peaks form. Gently fold in milk mixture. Pour into ice cream machine. Or, if you don't have one, just pour into shallow 1 1/2 quart metal bowl or pan. Operate ice cream machine per manufacturer's suggestions, or just place the shallow pan into the freezer, and stir once after 2 hours.
Heat butter or oil in a large skillet over medium-high. Add onions. While onions are cooking wash collards leaving them damp. After about 5 minutes when onions are lightly browned add collards and cover pan with a lid. After about 5 minutes add maple syrup, BBW sauce, a pinch of salt and a few dashes of pepper. Mix together and cook covered over medium for about 10-15 minutes or until greens are tender.
Beat whipping cream until thick. In seperate bowl, beat egg yolks and condensed milk together. Mix cream into egg mixture. Fold in crushed oreos. Freeze.
Butter a 13 x 9-inch glass baking pan. For the crust; in a bowl combine the graham cracker crumbs with the sugar and 1/2 cup plus 2 tablespoons melted butter; mix to combine then press lightly into the baking pan; set aside. In a heat-proof bowl combine 1-1/2 cups boiling water with the cranberry and raspberry Jell-o powder and 1/3 cup sugar; mix with a spoon until no granules remain. Stir in the cranberry sauce until totally combined (I used my hands for this, it is much easier than using a spoon!). Stir in 1 cup cold water until completely combined. Chill the mixture for about 1-1/2 to 2 hours (stirring with a spoon a few time during chilling) or until a thick jelly-like consistency, not completely set but still able to spread on top of the cream cheese mixture (chilling time will depend on how cold your fridge is). While the gelatin mixture is chilling; in a bowl beat the softened cream cheese with powdered sugar until smooth. Add in the two 8-ounce containers of thawed Cool Whip and beat at low speed until combined. Stir in two 8-ounce container/tub thawed Cool Whip until combined; spread over the crust in the baking dish; chill until ready to top with the gelatin mixture. Spoon the semi-firm cranberry gelatin/orange mixture over the cream cheese layer. Chill for minimum of 4 hours (or longer) or until firm. Top with whipped cream or Cool Whip topping.
Cook bacon in pan and set aside. Meanwhile in a separte pan cook chopped onion in olive oil. Place potatoes in microwave safe dish and microwave for about 4 minutes. Chop cooled bacon. Preheat broiler. In a Broiler safe pan whisk together eggs, milk, italian seasoning, salt and pepper. Add cooked onion, bacon, peppers, potatoes, tomatoes (and whatever other veggies you may want) to pan with egg mixture. Give mixture a good whisk as to get all ingredients blended and cook over medium heat. As egg cooks lift up edges so egg mixture pours into the botton of the pan making sure the ingredients remain even through the mixture (you may have to mix with a spoon). Once the mixture is about 75 % cooked remove from heat and place in broiler for about 5 minutes. Remove from Broiler and cut into pie slices. Place in broiler again for another 5 minutes or until there is a golden brown crispy top. Remove, reslice and let cool for about 5 minutes. Enjoy!
Preheat oven to 325 degrees F. Pare and dice eggplant. Heat oil in skillet, add onion, green pepper, and eggplant. Stir over low heat until eggplant is soft. Add tomatoes (may substitute canned Italian solid pear shape tomatoes, drained), salt, and freshly ground pepper. Simmer a few minutes. At this point you can add basil, chives, parsley, tarragon or oregano to taste. Turn into casserole dish and bake at 325 degrees F for 40 minutes. Casserole may be served hot or cold, with sour cream.
If using fresh pork, trim fat from meat and cut thin strips into 1" squares. Cook meat in small amount of hot oil in a large fry pan for 10 to 15 minutes or until done. Drain fat from pan. If using cooked left over pork, trim excess fat and cut into 1" chunks. Place in a large fry pan. No need to heat. Prepare sauce by combining all ingredients, except cornstarch in water, in a medium saucepan. Bring to a boil and simmer 1 minute. Slowly add cornstarch and water mixture and stir and cook until thickened. Add green pepper to sauce and cook 1 minute. Transfer sauce mixture to fry pan with meat. Add tomato, pineapple and mandarin oranges and heat through. Serve over rice.
SPRINKLE crumbs onto bottom of 8- or 9-inch springform pan or 9-inch pie plate sprayed with cooking spray. STIR boiling water into gelatin in large bowl at least 2 minute until gelatin is completely dissolved. Cool 5 minute Pour into blender container. Add cheeses; cover. Blend on medium speed until well blended, stopping occasionally to scrape down side of blender container; pour into large bowl. ADD whipped topping; stir gently until well blended. Pour into prepared pan; smooth top with spatula. Refrigerate 4 hours or until set. Remove side of pan just before serving. Store leftover cheesecake in refrigerator. Nutrition (per serving). Calories100 Total fat2 g Saturated fat1.5 g Cholesterol10 mg Sodium330 mg Carbohydrate11 g Dietary fiber0 g Sugars5 g Protein8 g.
In a saucepan add lentils and chicken stock, ginger and turmeric. Bring to boil cover partially and cook for 20 minutes on medium heat until lentils are tender. Puree 1 c of lentils in a blender, add back to pan and cook 15 minutes more. In a skillet heat oil. Add mustard seed and shake pan until they start to pop, 20 seconds. Add the onion and cook until softened, 5- minutes. Add serrano chile, and garlic, cook 1 minute. Add cumin and bay leaves, and tomato, cook minutes more. Stir this mixture into the lentils, add lemon juice and salt to taste, simmer for 5 minutes. Serve over basmati rice.