HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all the ingredients for the marinade in a plastic bag. Marinate tuna steaks for at least 4 hours in the fridge. While tuna is marinating, mix all ingredients up for the relish and refrigerate for at least 2 hours. Toss again before serving. Generously pepper both sides of tuna steaks. Pre-heat broiler and broil steaks for 5-6 minutes per side, use your judgment, you do not want to overcook - broilers vary! Dredge cooked steaks in toasted sesame seeds and top with relish. Enjoy.
Place pine nuts and garlic in food processor; process until finely chopped. Add half the basil and process until coarsely chopped. Add remaining basil. With machine running, pour oil in thin, steady stream through feed tube. Transfer pesto to mixing bowl and fold in cheese and salt with spatula. (This will make enough to sauce pasta for 6.).
Cook frozen broccoli according to package directions; drain. Transfer to a 1-1/2 quart casserole. Combine soup, cheese, milk, mayonnaise. Stir into broccoli. Top with crushed crackers. Bake at 350* for 30 minutes.
Place crackers in a large bowl. Combine the remaining ingredients. Drizzle over crackers and toss to coat evenly. Transfer to a large baking pan. Bake at 250 degrees for about 15 - 20 minutes stirring occasionally. Cool completely and store in an airtight container.
In a large soup pot, brown the ground turkey in a little bit of olive oil so it doesn't stick and break it up into small pieces. Add diced onion, cook until it starts to soften a bit. Add in desired amount of broth. (I used approx 24 cups! It was a big batch!). Next, add your vegetables. If using potatoes, I recommend adding them in last, after the celery and carrot start to soften a bit. Then add to taste, your herbs and seasonings. Cook until all the vegetables are tender. May cook covered or uncovered. If uncovered, it will reduce a bit and the flavors will intensify more. Serve over warm cooked rice or orzo, a sprinkle or two of parmesan cheese and a dash of hot sauce and enjoy!
Preheat the oven to 375. In a small bowl, mix the oats with the brickle chips. Sift the flour, baking soda, baking powder, and salt together. In a food processor, mix the sugars until blended, then gradually add the butter. Continue to process until creamy and smooth. Add the eggs and vanilla and process until blended. Add the flour mixture and process just until combined. Pour this mixture over the oats and brickle chips and stir until well combined. Using a 1/8 cup measure, scoop out dough and place 3" apart on ungreased cookied sheets. Bake 12 to 15 minutes, or until golden. Cool on wire racks.
In small saucepan, bring 1/2 cup (125 mL) water to a boil. Stir in quinoa. Reduce heat to low and simmer, covered, for 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork. Set aside. Preheat oven to 375°F (190°C). Slice zucchini in half lengthwise. Scoop seeds onto work surface. Roughly chop seeds. Measure out 1/3 cup (75 mL) of chopped zucchini seeds; discard remainder. In bowl, stir together measured zucchini seeds, cooled quinoa, tomatoes, green onions, feta, olive oil, garlic seasoning and egg white. Spoon mixture evenly into zucchini halves. Place in 8-inch square (2 L) glass baking dish. Add 1/2 cup (125 mL) water to bottom of dish. Bake uncovered) in centre of oven for 35 minutes or until zucchini is tender.
In a large heavy pan combine: sugar, Karo Syrup and water. Boil this mixture until it reaches 238 degrees on a candy thermometer. Then add raw peanuts. 1/4 tsp salt. Continue to cook, stirring frequently. Continue cooking and stirring until thermometer reaches 290 degrees - hard crack - remove from the burner and add: vanilla and butter. Quickly stir together and add: baking soda and cayenne. Mix well and, working quickly, pour onto buttered cookie sheet. Use two if you want it super thin. Spread quickly and let cool. Break into pieces and store in airtight tin or canister. Gnote: I have doubled this recipe but mostly I make a batch and a half as it fits in the pan better when boiling up. I have made this with cashews and other nuts, too. Good stuff and not hard on the teeth!
Butter an 8" square baking pan and line with wax paper to overhang two sides by 2 inches. In pan, combine chips and milk over medium heat and cook, stirring constantly until melted& smooth. Remove from heat and stir in vanilla. Cool 1 minute. Stir in candy bars and spread mixture evenly in pan. Refrigerate until firm for at least 2 hours. Use wax paper to help remove from pan. Peel off paper and cut into 36 squares.
For the sauce, place bananas, lemon juice, brown sugar, and vanilla in a blender and blend until smooth. Fold in the WHIPPED whipping cream. For the salad, place all salad ingredients in a bowl and mix well, or arrange the fruit on a platter. Pour banana sauce over fruit or serve it in a gravy boat on the side.
Melt butter over med high heat in a skillet. Saute apples 2 to 3 minutes. Mix sugar, cinnamon and water and add to skillet. Reduce heat to low and cook 2 ot 3 minutes. Apples should be tender but remain firm.
Trim fresh sprouts, quarter and steam 10 minutes. Or follow package directions. Whisk next 5 ingredients together. Toss sprouts with viniagrette. Top with shaved parmesan and basil.
Cook your chicken with your favorite seasonings, even if just salt and pepper. I personally like to add garlic salt to mine. In a medium bowl, mix chicken, monterey jack cheese and one can of green chilies together. Put equal portions of the mixture onto each tortillas using a big spoon, line them up enclosed side face down in a 9x13 dish. Melt butter in a saucepan, then add flour and stir until it is smoothened. Pour in the broth and when it s boiling, continue to stir until the sauce is thick. Add in the cumin, garlic powder and the last can of green chilies, stir to mix. Pour all over the tortillas and top with cheddar cheese, and now you've got yourself enchiladas! Bake for about 15 minutes in a 375°F oven.
wash and drain well fillets. season fillets with salt and pepper. mix eggs with lemon juice, garlic powder, and cayenne pepper. in a recatngluar type dish for dredging mix flour, cornmeal, salt, pepper. dip fillet in egg then flour making sure to get a really good coating on the fish, pat the flour in to get a good seal- if desired do it twice to get a heavy coating on. we use a long cast iron frying pan that covers two burners on the stove to fry but you can fry outside or in a deep fryer using peanut oil which withstands higher heats. heat your oil very hot. fry a few fillets at a tme until golden brown and let drain on paper towels or brown paper bags. serve with tartarsauce, lemon juice and hot sauce if sesired.
Melt margarine in a medium saucepan. Add onions, bell pepper, carrots, celery, garlic and rice. Cook and stir over medium heat until rice is lightly brown and vegetables are tender. Add stewed tomatoes, tomato sauce, water, salt, pepper, chili powder, cumin, and red pepper. Mix well. Bring to a boil. Cover saucepan, lower heat and simmer for 30 minutes or until rice is tender and liquid is absorbed; stirring occasionally.
In a large pot, brown beef in hot oil. Add bouillon, spices, and water. Bring to a boil; reduce heat. Cover and simmer for 1 1/2 hour. Add remaining ingredients. Return to boiling; reduce heat. Cover and simmer 1/2 hour or until vegetables are done. Season to taste with salt and black pepper.
Combine vegetables in a large bowl and drizzle with 1 T oil. Toss to coat. Grill uncovered over medium-high heat for 10-12 minutes, turning once. Whisk together remaining ingredients. Toss with vegetables and top with goat cheese.
In a food processor, combine first 10 ingredients; process until smooth. In a large skillet, stir-fry chicken in 1 tsp hot oil 5-7 minutes until juices run clear. Remove chicken and keep warm. In the same skillet stir-fry vegetables in 1 tsp hot oil until crisp-tender. Add chicken to pan and bring to a boil. Cook and stir 1-2 minutes until thick. Serve over rice.
Grease and flour 9" square baking pan. Preheat oven to 350 degrees F. Combine streusel ingredients thoroughly in a small bowl, set aside. Cream together sugar and butter in a large mixing bowl. Beat in egg. Stir in milk. Sift together dry ingredients, add to mixing bowl. Stir until just combined. Spread batter in pan, and sprinkle streusel over top. As you are sprinkling, squeeze some streusel together into pebble-sized chunks, and drop them over cake batter. Bake at 350 degrees F for 25 to 35 minutes, until batter is golden brown and center springs back when touched lightly. Cool on a rack about 15 minutes before serving.
In a large pot, bring 1 gallon of water to a boil. In the second pot bring 1 gallon of water to warm to almost a boil. Place 2 tablespoons salt and as much ice in the third gallon of very cold water in a large bowl. Break up the mozzarella curd into small pieces. Coat the curd with 2 tablespoons of salt, and set aside. This is where it gets a little tricky. Carefully pour the boiling water over the salted curd. As the curds begin to melt, carefully stir with a wooden spoon when it becomes one transfer it to the pot with the warm water. I wear gloves because the water is hot and needs to be that way to stretch the mozzarella in hot water. The curd will have settled into the bottom of the bowl, and at this point you have to work quickly or risk over-cooking the curd. Using the wooden spoon stir and stretch the mozzarella. By stretching the cheese you insure that all the curds have completely melted. The curds will become incredibly soft and have buttery shine, and also, it smells wonderful. At this point I place the curd in the second bowl of warm water so not to have the cheese get to tough. Form the mozzarella into tomato size balls or larger, your prefrence and then drop the mozzarella into the salted ice water to stop the cooking process. Work quickly, as the mozzarella will start to become rubbery the longer it sits in the hot water. Wrap each mozzarella ball tightly in plastic wrap and store in the refrigerator for up to a week. If it doesn`t get eaten before that. Serve the cheese with garden feresh tomatoes & fresh basil, extra virgin olive oil, salt and fresh cracked pepper.
Slowly add pectin to lukewarm water in 2-quart bowl, stirring constantly until completely dissolved. Let stand 45 minutes, stirring occasionally. (Stir, do not beat.). Pour thawed grape juice concentrate into 1-quart bowl. Add 1 1/2 cups sugar and mix thoroughly (not all sugar will dissolve). Add remaining sugar to dissolved pectin mixture. Stir until sugar dissolves. Add juice mixture to pectin mixture. Stir until sugar dissolves. Pour into containers. Cover with tight lids. Let stand at room temperature for 24 hours or until set. Pour into canning jars, seal and turn upside down for 10 minutes. Then turn upright and let cool. You will hear the lids pop and seal as the jars cool down. Can also be frozen for up to a year or refrigerated for a month in airtight containers.
Combine the lime juice, maple syrup, soy sauce, and garlic in a small bowl. Whisk in the mustard. Slowly pour in the sesame oil and whisk constantly until the oil is emulsified. (Use immediately or store in an airtight container in the refrigerator up to 2 weeks). Scrub the potatoes well or peel them, then trim the ends and slice horizontally into 1/4 inch thick rounds. Place in a large bowl, add the marinade, and toss to coat each slice. Prepare a medium-low fire in the grill. Lift the sweet potatoes out of the marinade with a slotted spoon and grill, turning occasionally and basting with the remaining marinade, until tender when pierced with a fork, 15-20 minutes. Serve hot.
Break bread in small pieces and put in a 9x12 baking dish. Melt the butter and pour over the bread. Mix the milk, sugar, eggs, vanilla, cinnamon, and nutmeg. Drain all the liquid from the canned fruit. Discard the liquid. Add the canned fruit to the milk mixture. Pour the entire mixture over the bread. Cook in 350 degree oven for 1 hour or until top is nicely browned.
Preheat oven to 350°F. Boil water in a big pot for the pasta. All of the ingredients sans pasta can easily go in a blender (liquid and powdered) -- this is by far the easiest way. Once pasta is cooked, drain and put it in the baking pan pour the cheese sauce over the pasta. Bake until the top of the pasta looks slightly browned and crispy about 15 minutes.
In a crock pot, combine all ingredients; mix well. Cover and cook on low for 7-8 hours.
Place butt in crock pot and pour kraut with juice over butt. Cook on low 8 hours or high 4 hours. Pour off excess liquid and stir in BBQ sauce. Serve on buns.
Begin by making the sauce: Warm the oil in a medium saucepan over medium heat, until it shimmers. Add the ginger, garlic and serrano pepper. Saute until the ginger and garlic brown a little. Add the garam masala and paprika and saute for 30 seconds. Stir in the tomato sauce and water. Bring to a boil, then reduce the heat and simmer, uncovered, until thickened, about 15 minutes. Meanwhile for the turkey, in large skillet, warm 2 tablespoons of oil. When shimmering, add the pistachios and raisins. Cook until the raisins swell up and the pistachios toast slightly. Remove from the pan and set aside. Return the pan to medium heat, add 1 to 2 more tablespoons of oil, and warm until shimmering. Add the cumin seeds and allow them to sizzle for about 10 seconds, or until some of the sizzling subsides. Stir in the onions and bell pepper; saute until softened and starting to brown. Add the serrano pepper. Saute for another couple of minutes, seasoning with a little salt. Stir in the turkey, breaking up the big lumps. Cook until opaque, about 5 minutes. Meanwhile, your sauce should be ready. Pour the sauce into the skillet with the turkey. Stir and bring to a boil, then lower the heat and simmer until the mixture has thickened slightly, about 10 minutes. Once the turkey is cooked and the sauce has thickened a little, remove the serrano pepper (unless you want to eat it whole, like my Dad does!). Add the honey, half-and-half, pistachios and raisins. Stir through and taste for seasoning. Before serving, garnish with fresh cilantro. Toast the buns, fill with the turkey mixture and serve. Eat (with your hands!) and enjoy!
Remove the leaves from the tarragon sprigs. Set stems aside. Finely chop the leaves; set aside. In a small skillet, heat 2 tablespoons of the butter over medium heat. Add the shallot and the reserved tarragon stems. Cook, stirring frequently, until the shallot is translucent. Add the wine, vinegar and 1 tablespoon water. Increase heat to medium and cook until the liquid is mostly evaporated, about 5 minutes. Transfer to a small bowl, remove and discard the tarragon stems, and let cool completely. Once cool, add the remaining butter, the chopped tarragon leaves, 1/2 teaspoon salt (omit if using salted butter) and 1/4 teaspoon pepper. Mix until thoroughly combined. Heat oven to 425 degrees. Arrange asparagus on a rimmed baking sheet. Drizzle lightly with olive oil and season lightly with salt and pepper. Roast 10 minutes (longer for fatter spears) or until asparagus is crisp-tender and just beginning to brown on the tips. Serve asparagus with the butter.
Make the dough: In a large food processor(or bowl) fitted with metal blade, combine the flours, cornmeal, 1/4 cup oats, wheat germ(or bran), rice, sugar, yeast, and salt. In a small bowl, combine the honey and buttermilk and stir into the dry mixture. Using a wooden spoon to mix by hand, add the water 1/4 cup at a time until a stiff dough comes together, or process until dough comes together and rides around the bowl with the blade. On a work surface lightly dusted with flour, knead dough by hand until glossy and elastic, about 10 minutes -- or process in food processor for 45 more seconds. Proof the dough: Coat a large bowl with the vegetable oil. Shape dough into a ball and place in the bowl, turning dough to coat all sides. Cover bowl with a clean, damp kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 to 1 1/2 hours. Form the loaf: Punch down the dough and shape into a tight ball. Return dough to the floured surface, cover, and let rest for 10 minutes. Sprinkle a baking sheet with cornmeal. Shape the dough into a 10-inch oval, tapering the ends, and place on the baking sheet. Cover with damp kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 hour. Bake the bread: Preheat oven to 350 degrees F. In a small bowl, lightly beat egg with 1 tablespoon of water. Brush loaf with egg wash and sprinkle with remaining tablespoon rolled oats. Using a sharp knife or razor blade, cut 3 diagonal slashes in the top of the dough. Bake in the lower third of the oven until the loaf is golden brown and sounds hollow when lightly tapped, 50 to 60 minutes. Cool on a rack. Serve at room temperature or toasted. Store in an airtight container. Enjoy! TIPS & TECHNIQUES. To make a sunflower loaf, substitute 1/2 cup hulled sunflower seeds for the rice and add 1 more tablespoon of honey. Sprinkle top with sun-flower seeds before baking.
Mix the achiote paste with the vinegar and rub it all over the chicken pieces. Put the pieces in a large bowl and add the Worchestershire, cumin, thyme, oregano and black pepper. Chop the onion, pepper and garlic and set aside. Melt the coconut oil in a large saucepan. When it has melted completely, add the sugar and swirl to distribute. Remove the chicken from the bowl, reserving the marinade, and brown both sides in the oil and sugar mixture. Add the onions, peppers and garlic. Saute until the onions are translucent. Add the reserved marinade to the pot and then add enough water to "almost cover" the chicken. Let simmer for 40 minutes to an hour, until the chicken is tender and the juices run clear. Adjust the seasonings if necessary.
Cream cheese mixture: Mix all ingredients in a food processor till smooth add more paprika if you want. Veggie arrangement: On a large platter arrange red lettuce leaves so red is on the outer edge. Then place the veggies like they are the feathers of the turkey. The large plume of feathers behind the turkey as I layered in rows are carrots, zucchini, yellow squash, carrots, red onions, and radishes. The bottom feathers are yellow squash, zucchini, yellow peppers, and celery. For the body I inverted a soup bowl and spread the cream cheese mixture over it. Use the mixture as a glue add radishes along the bottom in 2 rows follow with mushrooms adding till completely covering the bowl. For the chest I placed 3 sun-dried tomato half's adhered with some of the cheese mixture on the body of mushrooms. For the head place 1/2 of a radish (try to find one that is a long red radish) Spread some cheese mixture on the cut side and place just above the tomatoes. For the wattle adhere a yellow pepper slice to the radish(head) with the cheese mixture. Place the remaining cheese mixture in a bowl for dipping. Enjoy!
Preheat oven to 400°F. Remove chorizo from skins and cook in a skillet until no longer pink, add the serranos, and continue cooking until well browned and a bit caramelized. Sprinkle Chorizo over tops of tortillas, leaving a 1/8 inch free around the edge. cover with cheeses, you may certainly add more-I do, sprinkle with green onions, and bell pepper slices. Bake until cheese is golden and the edges are slightly browned, about ten to fifteen minutes, depending on oven, etc. Serve topped with salsa, sour cream, and guacamole.
Preheat then oven to 350 degrees. Lightly grease two 8-inch cake pans. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, ginger, nutmeg, and salt. Add sweet-potato puree, water, oil, vinegar, and vanilla and whisk well to form a smooth batter. Evenly divide the batter between prepared cake pans. Bake for 30 to 35 minutes or until a toothpick comes out clean. Allow cakes to cool for 15 minutes in the pans, then remove and allow them to cool completely before frosting. For the frosting, beat margarine with an electric mixer for 30 seconds in a large bowl. With the beaters going, slowly add powdered sugar, milk, and vanilla and beat for 2 to 3 minutes until light and fluffy. Scrape down teh sides of the bowl and beat an additional 30 seconds. For the filling, transfer one-third of the frosting to a small bowl, add 1/4 cup each of the coconut and pecans and stir well to combine. To assemble the cake, place one layer on a serving platter. Spread the filling evenly on top of the first layer. Place the remaining layer on the first. Frost the sides and top of the cake with frosting and then sprinkle the remaining coconut and pecans over the top.
Heat oil in a large pot and add the carrots and saute for about 6 min (add water if needed instead of using more oil). Then add the onion and saute for a couple of minutes. Next add all the ingredients in except the garlic and parsley and saute at high until it begins to boil, then reduce to low heat. After reducing to lower heat add the garlic (the garlic flavour penetrates the ingredients much better this way) and simmer until the carrots are done. Take of the heat and add the cilantro and serve with or over rice and a side salad.
Brown ground meat in skillet with onions and garlic. Drain fat from meat. Add salt, pepper, paprika, tomatoes, tomato sauce and frozen corn. While the meat is cooking, boil the macaroni until almost done. Drain water from macaroni and stir into meat mixture Lightly grease a casserole dish. Pour enough mixture to cover bottom of dish and then sprinkle with cheese; add another layer of meat and top with cheese. Bake at 350 degrees until cheese melts and casserole is bubbling (approximately 40 minutes).
Slice the kielbasa in 1/4 inch pieces Cut the peppers and onion into 1/4 strips Mix ingrediants,place everything in dutch oven or crock pot and pour pineapple chucks and juice over the top. cook at 35 - 40 minutes 350 degrees or for 4 hours on low in crock pot.
In a medium saucepan, heat up the marinara on medium. Then add cheese and onions. Stir until cheese is melted and sauce looks creamier. Enjoy. :).
3 cups of water and pinch of salt into a small saucepan. Bring to a boil. Add the elbow macaroni gradually and boil until tender-about 8 to 10 minutes Drain the macaroni and place in medium mixing bowl. Add tuna to macaroni. Grate carrot and chop celery into tiny pieces and add both to macaroni and tuna. Add mayonnaise, lemon juice, salt, and pepper and stir with fork. Peel cucumber and cut off ends. Cut each cucumber length wise. Scoop out seeds and watery flesh. Fill each cucumber with tuna mixture.
Bring 1 cup water to a boil in a saucepan; stir in couscous; remove pan from heat; cover and let stand 5 minutes or until couscous is tender and liquid is absorbed; fluff with a fork. Bring 1 1/2 quarts water to a boil; add in shrimp; cook 3-5 minutes or until shrimp are pink; drain well and rinse with cold water. Peel, devein, and coarsely chop shrimp. Add chopped shrimp and bell pepper to cooked couscous. Combine the parsley and remaining ingredients; add to the couscous mixture; toss to combine. Cover and chill; taste and adjust seasoning with salt and pepper; serve cold.
Heat butter over medium-high heat until melted. Add mushrooms, sauteing 3 minutes. Add 2 cups of half and half, salt, and pepper, stirring for 5 minutes, but do not let it boil. Slowly add Parmesan and pesto. Heat through and serve over fettuccine.