HumbleIntelligence/food-ner-1-Million huggingface dataset:
To make the meat balls, mix together the meat with onion, garlic, ground ginger, green pepper, cabbage, clove, and curry powder, and salt. Form the mixture into balls the size of walnuts. Heat the oil in a pan and fry the meat balls till they are brown. Drain them and set aside. Heat the ghee in a separate pan and fry the onion and garlic till brown. Add all of the spices and cook for 3 minutes. Add the tomatoes, potato and pineapple and cook for 5 mins.Add the coconut milk and salt to taste. Add the meat balls to the pan and simmer gently for 15 mins, shake the pan to prevent sticking do not stir as could break up the meat balls.
Preheat oven to 350. Brown the ground beef in the pan, you can add some pepper or salt for taste. Follow directions to make 2 servings of instant mash potatoes (usually 1/2 of the package). Microwave the frozen peas and corn to thaw. Mix the ground beef, and vegetable mix in the bottom of your oven safe bowl. Add the mash potatoes. Put one slice of cheddar cheese on the top. Bake for 5-7 minutes or until the cheese is bubbly. Let sit for 5 minutes. Eat!
Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and coffee liqueur in the bowl. Stir in vanilla. Combine the tofu, chocolate mixture, and honey in the blender jar. Liquefy until smooth. Blend in nuts. Pour the filling into the crust and refrigerate for 2 hours, or until the filling is set.
Saute onions, garlic and scallions in olive oil until tender. Remove from pan and set aside. Remove skins and bones from chicken and pound flat. Mix flour, salt and pepper and place in a flat bowl. Dip chicken pieces into flour and lightly brown them in butter, 2-3 minutes per side. Add sauteed onions and garlic. Over high heat, add sherry, lemon juice and capers. This should thicken to make a nice gravy for the chicken. If gravy becomes too thick, add some chicken stock.
Place fish in a single layer in a shallow pan. Combine first 6 ingredients (olive oil through rosemary), pour over steaks and marinate in refrigerator 1 hour, turning once. Broil or grill tuna steaks, 4-5 minutes per side, basting with marinade (minus the bay leaf, of course). Serve hot with lemon wedges.
Preheat oven to 350 degrees. Mix condensed soups, water, 1/2 & 1/2, pearl onions, baby carrots, salt, and pepper in a bowl. Spray the bottom and sides of a casserole dish with cooking spray. Pour 1/2 soup mixture on bottom of caaserole dish. Slice chicken breasts in half to make them thinner. Lay halved chicken breasts on top of soup mixture. Pour remaining soup mixture over chicken breasts. Cut the 1/4 stick of butter into 6 slices and lay on top of chicken/soup evenly. Bake at 350 degrees for 90 minutes. Let stand 5-10 minutes before serving.
Mix corn, avocado, tomatoes, onion, feta, and cucumber. Add to a large bowl and refrigerate until ready to use. Add olive oil, sherry vinegar, garlic powder, cilantro, salt, and ground pepper together in a small glass jar with a lid. Shake really well. Taste and adjust seasoning and ratios of oil and vinegar as you desire. When ready to serve salad, add the dressing and gently toss.
Pit and peel plums. Cut into tiny pieces and set aside. Beat egg until foamy. Add sugar and keep beating mixture until it's nice and light. Whip the sour cream into egg mixture, folding it inches Add plulms, lemon juice, salt, nutmeg and mix well. Pur fiilling into pie crust. Cover with top crust. Be sure to crimp the edges. Bake in preheated 450 oven for 5 minute Reduce heat to 375 and bake 40 minute more. This pie is served best cold with ice cream.
In a small bowl whisk together mustard, vinegar, shallot and oil. Prepare a bowl with ice water. In a saucepan with a small amount of water, blanch/steam the beans until JUST firm-tender (about 3-4 minutes); drain through a colander, then immediately transfer to the bowl of ice water just for a couple of minutes to cool and keep the colour. Remove the beans to a bowl and dry well patting with paper towels. Drizzle the dressing over the beans; toss to combine. Season with black pepper and a pinch of salt. Add in blue cheese and almonds; toss to combine. Transfer to a serving plate or bowl, and sprinkle with more sliced toasted almonds. Serve at room temperature. Delicious!
Pulse the fresh bread in a food processor, then transfer to a bowl and toss with 2 tablespoons olive or vegetable oil, salt and pepper (I use about 3/4 teaspoon seasoning salt or white salt). Spread the mixture onto a baking sheet and bake until golden (about 6-8 minutes) transfer to a bowl. Carefully remove the stems from the mushroom caps and finely chop. Lay the mushroom caps stemmed side down on a lightly greased baking sheet (set oven rack to second-lowest position or middle rack for this) bake for about 12 minutes at 375 degrees. White the caps are baking, melt about 3 tablespoon butter in a heavy skillet over medium-high heat. Saute the chopped stems, stirring until golden (about 5-6 minutes). Add in onion, celery, garlic, oregano, salt and black pepper; saute stirring occasionally until the onion is golden (about 5 minutes) cool veggies slightly, then add in the bread crumb mixture with Parmesan, asiago and chopped parsley; toss well to combine. Remove the caps from the oven, turn over, then spoon the filling into the caps pressing gently (there might be some filling left over). Bake second-lowest rack or middle oven at 375 degrees or until tender and the stuffing is golden brown (about 20-22 minutes). Remove from oven and sprinkle the caps with grated mozzeralla cheese, return to oven (or broil) for about 5 minutes or until the cheese has melted. Delicious!
dice up ham then mix all ingredients together. buy a loaf of round bread and clean it out to use as a bowl. bake in bread bowl for 1 hour at 350 degrees. wrap it in tin foil when baking. I serve this with the insides of the bread bowl and reduced fat wheat thins. this is a weight watchers recipe and your family will never suspect.
Soak cauliflower in about 4 cups salted water for 1/2 hour. Drain and put several half cuts on the stem side of the cauliflower. Steam it until tender. (You may microwave at high, covered, for about 8 minutes.) Heat the oil in a wide skillet on medium to high heat. Stir fry garlic and onions until translucent. Add crushed ginger, green chilies, coriander, cumin, turmeric, and salt. Stir until the onions are golden brown. Add the remaining spices (except poppy seeds and cashews). Keep on stirring. Add tomatoes and 1/4 cup water to cook them. Blend in the yogurt gradually and keep on stirring until the oil is separated. Add crushed cashews and poppy seeds and 1/4 cup water. Now add the cauliflower, head down, and coat with masala to let everything cook together for 5 to 10 minutes. Place the cauliflower, stump down, in a casserole dish. Coat with all the masala. (Put more cuts in the cauliflower to ensure that all sides are covered with the masala.) Before serving, bake for 15 minutes at 350°F. Garnish with green coriander. You may also decorate with cooked green peas and pan fried potato slices.
Cook the turkey bacon in a saute pan until crispy. Take it off heat and cut it into turkey bacon bits. In a large bowl, mix olive oil, lemon juice, salt, pepper, garlic and crushed red pepper flakes and turkey bacon. Add the grease from cooking the turkey bacon in the bowl as well. Steam brussel sprouts, spinach, green beans, swiss chard, and broccolli for 10 minutes. Strain it and dump it into the bowl. Toss it all together and serve.
Combine cereal, oats, dried fruit, peanuts and flax seed in a large greased (or sprayed) bowl. In a medium saucepan, combine brown sugar, peanut butter and honey over medium heat. Stir until completely melted and smooth. Remove from heat and stir in cocoa. Pour chocolate mixture over cereal mixture and stir until evenly coated. Press into a greased (or sprayed) 9x13 pan. Chill before cutting.
The night before you plan on slow cooking your dinner, mix together the marinade ingredients in a large, closable container large enough to also hold the chicken pieces. When marinade is thoroughly mixed, add the chicken, close container and refrigerate until morning. In the morning place the chicken in the slow cooker/Crock Pot and add marinade up to about an inch from the top of the container. Set the cooker on low and cover. Then, 6 to 8 hours later, turn the cooker to high. About an hour later, saute the sliced mushrooms in the margarine or butter. Then add the mushrooms (with pan juices), mandarin sections, green pepper and ginger into the slow cooker and stir thoroughly. Mix together the cornstarch, milk and cold water, then gradually add into the slow cooker while stirring until the entire mixture thickens a bit. Re-cover the slow cooker/Crock Pot and let simmer for 15 to 30 minutes until serving.
Heat 1 tablespoon of the oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add the lentils, stir to combine, and add the chicken broth. Increase the heat to high and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the lentils are just tender and the water has evaporated, about 30 minutes. Remove from the heat and set aside. Meanwhile, trim the ends from the chard stems and discard. Cut off the stems at the base of the leaves and slice the stems crosswise into 1/4-inch pieces. Place in a small bowl and set aside. Stack the leaves, cut them in half lengthwise, then coarsely chop into bite-sized pieces; set aside. Heat the remaining tablespoon of oil in a large frying or straight-sided pan over medium-high heat until shimmering. Add the reserved chard stems, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add the chopped chard leaves, measured salt, and measured pepper and cook, stirring occasionally, until wilted, about 2 minutes. Stir in the red wine vinegar and reserved lentil mixture until evenly combined. Remove from the heat and allow to cool slightly, about 3 minutes. Sprinkle in the feta and stir to combine. Taste and season with salt and pepper as needed. Serve warm or at room temperature.
Preheat oven to 350°F. Cream butter. Add granulated sugar, and beat until light and fluffy. Add lemon zest, lemon juice, and sour cream. Sift together dry ingredients including flour powdered sugar, baking powder & soda, and salt. Beat egg whites until stiff peaks form. Add flour mixture to butter mixture in increments until combined. Fold in eggwhites. Spread into lightly greased loaf pan. Bake in preheated oven for 55 minutes. Cool on a wire rack.
Cook the bacon in a large nonstick skillet over medium heat until crisp, about 6-8 minutes. Remove and place on a paper towel-lined plate. Heat the butter in the skillet over medium heat. Add 2 bread slices. Top each with one-quarter of the cheese and 2 strips bacon. Spread 2 bread slices with some of the dressing and press them on top of the sandwiches, dressing-side down. Cook until the cheese melts and the bread is golden, 3 to 4 minutes per side. Repeat to make 2 more sandwiches, adding more butter as needed.
Slice squash in half lengthwise. With a sharp spoon, scoop out the soft inside portion of the squash to form a canoe shape. Chop the squash innards roughly and set aside. Heat oil in a frying pan. Add onions and garlic, saute for one minute. Add squash innards and cook, stirring, about 2-3 minutes until most of the excess water has evaporated. Mix in cheese and tomato paste, cook 2-3 more minutes. Spoon this filling evenly into each squash boat. Sprinkle seasoning and pepper on top. Place boats in a nonstick baking dish, and bake at 170C for 20-25 minutes (depending on the size and thickness of the boats).
Slice the ciabatta loaf lengthwise. Prepare the sandwich by evenly layering the ingredients in this order, from the bottom up: Bottom slice of bread, drizzle of extra virgin olive oil, mixed greens, salami, provolone, roasted red peppers, sopressata, prosciutto, balsamic vinegar, top of loaf. Be sure each layer goes right to the ends of the bread. It's even ok if they hang over a bit. Wrap sandwich tightly in plastic cling wrap with no openings. Place on counter and press down entire loaf with a heavy cast iron pan or a couple of large books. Let sit at least 4 hours to let the oil and vinegar mingle with the other layers. Remove plastic wrap and, using a very sharp bread knife, cut into 2" squares or triangles. Secure each slice with a toothpick and serve.
Preparation: Shake vigorously in a cocktail shaker with crushed ice. Strain into a classic coupe glass. Garnish: Lime twist around the glass for an essence of lime.
Boil chicken in water with garlic, onion, and chili seasoning (to your taste) until chicken will shred. shred chicken. mix chicken with cream of chicken soup, black beans, and taco seasoning. fill tortillas with chicken mixture. top with cheese. cook covered for 20 minutes, uncovered until cheese melts.
Mix the salt in the water. Put the flour in a mixing bowl. Add the salted water gradually. Mix the flour into a dough. kneed until smooth. Make sure the texture of the dough is not too sticky and gooey. Oil your hands with cooking oil and then make the dough into palm sized balls. In a bowl pour some oil so that the dough doesn't stick to the bowl. Put in the balls, coating it with oil as you put one on top of each other. After it is all in a bowl, totally immerse it in oil. Leave over night. Oil your kneading space. Take out one dough ball, flatten it out into with you palms until the size of a dinner plate. Flip it like a pizza (I put a link below to show you how to flip it). Flip the dough a couple of times and spread it out until paper thin. Take the one edge and fold it to the middle. Do this another three times so that it will turn into a square. Grease a flat pan or skillet with cooking oil and cook until golden brown. http://youtube.com/watch?v=3EucCu1zafk&feature=related.
to make the crust: with a fork, combine the peanut butter and corn syrup, then gradually incorporate the cornflakes. when mixture becomes hard to handle, mix with hands. pat it down and up the sides of a 9-inch pie plate. to make the pie filling: pat the softened ice cream into the crust. smooth the top with a rubber spatula. wrap the pie with plastic wrap and freeze it for at least 2 hours or until ice cream is frozen solid. to serve: dip a knife into hot water and slice the pie into servings.top with chocolate sauce, whipped cream and chopped nuts.
Combine first 3 ingredients in a large, heavy saucepan. Bring to a boil over medium-high heat, stirring constantly. Cover and cook 3 minutes without stirring; uncover and boil 5 minutes (Do not stir). Remove from heat; add morsels, stirring until morsels melt. Stir in marshmallow creme and vanilla. Pour into a buttered 13x9 inch pan. Place in freezer for 10 minutes or let cool at room temperature.
brown the ground beef. drain. add chili powder to taste, I usually cover the ground beef. add tomato soup. add stewed tomatoes, undrained. add kidney beans, undrained. heat up in skillet. serve.
Combine all indgredients in slow cooker. Cover and cook on LOW for 4 hours, or on HIGH for 2 hours.
Cut up the tomatoes and mozzarella into large cubes. Add basil leaves and drizzle w/ vinegar and olive oil. Stir lightly. Sprinkle with a little salt. Chill at least one hour. Store in refrigerator.
Put oil in a large pot and heat to a high temperature. Turn down heat to low and add the flour. Stirring constantly, cook to make a roux a medium to dark brown color then add the tomato paste. If you cook to fast, it will burn easy. Once it is to the correct color and the tomato paste has been added, then add the yellow onions and bell pepper. Cook for about 2 minutes in the roux then add the chicken and garlic and cook another 2 minutes. Be sure to continually stir at this point. You can also add sausage now if you want, but be sure it is heavily smoked. Now is the time to add the water, salt, pepper, cayenne, green onion, and parsley. Bring to a slow boil and simmer for about 1 hour stirring occasionally. Serve over Aromatic Rice like a soup and a large scoop of rice in the middle of the bowl. ENJOY because it the real thing without going to Louisiana. You can make this Sauce Picante with Shrimp, and Turtle as the meat also. Use as much meat as you like.
Bring 2 1/2 quarts water to a boil; add ham hocks and lemongrass. Skim constantly for 10 minutes then cover the pan, reduce heat and simmer for 1 1/2-2 hours. Strain the broth, reserving ham hocks if you desire them. Add nuoc mam, sugar, salt and pepper, sirloin, and pork loin to the broth and simmer for 10-15 minutes or until meat is cooked and tender; remove meat. Thinly slice meats into small pieces. To serve, place a portion of noodles in serving bowl, top with some bean sprouts, pork, beef, and some ham hock (if using), and ladle the broth over; add herbs, chili sauce, chilies, and lime juice to taste.
Brown ground beef and onion. Add remaining ingredients and simmer 20 minutes. Serve on hamburger buns or roll up in corn tortillas with a little shredded cheese and chopped lettuce.
Preheat oven to 400. Cut up onion, peppers, mushroom and garlic, and place in a pan with a little olive oil. Cook on medium until soft, and season with Mrs Dash Chicken Seasoning. Rub a little olive oil in a pan / cast iron skillet and heat to high heat. Season the salmon with Mrs Dash Extra Spicy Seasoning, and place in pan skin side down. Cook for 3 - 4 minutes until skin is crispy. Flip fish over and transfer pan to oven. Cook for 8 minutes. Serve fish on top of grilled veggies, with sliced avocado along side.
In a bowl, combine ricotta, Parmesan, 1 cup of the mozzarella, 1/4 tsp each of salt and pepper, and all the spinach. In a pan over medium high heat, cook ground beef with garlic, oregano/Italian herbs, 1/2 tsp salt and 1/4 tsp pepper until no longer pink. Drain. Add 1/2 cup of marinara to the bottom of a 5-6 quart crock pot and mix with half of the ground beef. Top with a single layer of noodles, breaking if needed. Layer 3/4 cup of marinara over noodles, 1/3 of the ricotta mixture over sauce, and half the remaining ground beef. Repeat with noodles, 3/4 cup of marinara over noodles, 1/3 of the ricotta mixture over sauce, and the remaining ground beef. Top with a layer of noodles, half of the remaining marinara, the rest of the ricotta mixture, the remaining marinara, and rest of mozzarella. Cook on low for 4 hours or high for 2 hours.
Put rice, cider, sage, and onion in crock pot and stir to blend in sage. Place pork chops on top of the rice mixture. Place chopped apples on top of pork chops. Cook for 4 hours on high. Serve with a green vegtable.
Bring cheese to room temperature in a medium mixing bowl (allow 30 minutes). Add sour cream and pecans. Beat with an electric mixer until combined and mixture is creamy. Cover and chill up to 1 hour. If mixture is too firm, let stand for a few minutes to soften before piping. To serve, spoon cheese mixture into a pastry bag fitted with a very large star tip (1/2 inch). Pipe cheese mixture onto assorted crackers and/or vegetable slices.
Place half of chipped ham in a greased crock pot. Combine all other ingredients (except buns) in a bowl and pour half of mixture over ham. Top with reserved ham and cover with reserved sauce. Cover and cook on low for 5 hours. Serve in buns.
Peel and boil potatoes; mash with potato water. Add salt, pepper, and cream; whip. Heat sauerkraut and drain. Cook bacon until crisp; reserve drippings. Break bacon into pieces. Mix sauerkraut into mashed potatoes; add bacon drippings and bacon. Blend well and pile lightly into serving bowl. Serve hot.
Saute onion, celery, and carrot in olive oil. Cook, stirring occasionally, about 5 minutes. Add the ground beef; increase heat to medium-high. Cook, stirring occasionally, until evenly brown, about 15 minutes. Season with garlic salt and pepper. Stir in the wine, scraping up any browned bits from the bottom of the pan. Stir in the broth, tomato paste and tomatoes. Bring to a boil then turn down heat and let simmer uncovered for 40 to 50 minutes. Skim off fat if desired. Stir in heavy cream and heat but don't boil. Serve sauce over hot pasta. Garnish with fresh basil and grated Parmesan Cheese.
Puree all of the ingredients in a food processor. As a sandwich filler, serve on whole-wheat bread with fresh spinach and sliced tomato. As a dip, serve with fresh veggies such as baby carrots, cukes and red bell pepper slices.
Brown ground beef and drain. Melt cheese into ground beef and add all other ingredients. Serve warm or cold. Delicious with Fritos or other corn chips.
Cream together sugar, butter, brown sugar and egg. Add flour, oatmeal, wheat germ, coconut, baking powder, and baking soda and mix well. Add raisins or chocolate chips. Drop dough by the tsp full onto lightly greased cookie sheet. Flatten with a floured fork. Bake at 350 degrees for 12 to 15 minutes.
Remove the skin from the fillets (discarding skin) and cut the fish into medium/large cubes (about 1-inch size). Place the coconut milk into a large saute pan and add ginger, sugar, fish sauce, curry paste, and lime juice. Use a whisk to blend it until it is smooth. Bring the coconut milk to a boil and add the fish. Cook, turning fish gently to cook all sides as it cooks, for 5-7 minutes (depending on size of cubes or how well done you like your fish). Sprinkle curry with chopped basil and cilantro. Serve garnished with minced Thai bird chiles, if you like, but remember that these are very hot, and you might want to taste one small thin ring (preferably with some food) before adding a lot of them to your serving. Ladle into bowls over steamed jasmine rice.
Melt butter in a ramekin or baking dish. Add eggs. Sprinkle with cheese. Season with pepper. Bake at 350 degrees F about 10 minutes, or until eggs are as done as desired.
Preheat oven to 160°C or 140°C for fan forced. Grease and line a 22cm round cake tin. Combine butter, chocolate, cocoa, coffee power, water, and vanilla in saucepan. Use a whisk to whisk over low heat until smooth and well combined. Remove from heat set aside until lukewarm. Use electric beaters beat eggs sugar until pale and creamy. Add chocolate mixture and flour and whisk until combined. Pour into cake tin; bake 55 minutes or until moist crumbs cling to a skewer inserted into the centre of the cake. Remove from oven. Sit in pan for 15 minutes or more before turning out. Allow to cool completely before icing. For chocolate ganache: Combine chocolate and cream in saucepan over medium heat stir until mixture is melted and smooth. Cool 5 minutes before spreading over cake.
Preheat oven to 350 degrees Fahrenheit. Grease a 9x9 or 8x8 baking pan and set aside. Remove and discard crusts from the bread. Cut remaining bread into cubes. In a mixing bowl, soak bread cubes in the hot milk for 5 to 10 minutes. Mix the soaked cubes well and then strain off excess milk.Dredge raisins in the flour and then fold into the bread and milk mix. Add the remaining ingredients to the bowl. And mix well. Pour the bread mix into the greased baking pan. Bake uncovered for 40 minutes, or until a knife inserted near the center comes out clean. Top with your favorite dessert topping sauce.