HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat a large nonstick skillet over medium high heat. coat pan with cooking spray; add mushrooms, and saute 5 minutes or until tender. remove from pan, keep warm. while mushrooms cook, heat tortillas according to package directions. coat pan with cooking spray; add egg substitute. cook 2 minutes or until scrambles, stirring constantly. remove from heat, keep warm. Top each heated tortilla with one cheese slice, 1/4 cup mushrooms, 1/4 cup scrambled eggs and one tablesppon bell peppers. roll up burrito style. arrange wraps on a microwave safe plate. microwave at high 30 seconds or until sheese melts. cut in half, serve immediatly. 4 serving. serving size= 2 halves.
Defroest spinach in microwave - approx 1 minute. Mix egg whites with garlic and spinach in small bowl of jug. Spray small pan or omlette maker with butter spray and heat. Pour mixture evenly into heated pan. Wait 2-3 mins, flip, then serve.
Preheat oven to 400 degrees. In a skillet on stovetop, toast the oats until golden brown. Set aside. (Don't skip this step) Blend the wet ingredients in a bowl. Add the dry ingredients. Mixture will be lumpy. Fold in the oats and then the berries. Spoon into 12 greased muffin cups. Bake for 20 minutes and remove from pan immediately.
In a deep pan, add butter and melt. Add flour, stirring on med heat for 1 minute. Add leeks, stirring on med heat for 1 minute. Add garlic, stirring on med heat for 1 minute. Add wine and chicken stock, stir. Add thyme and crab, stir and cover for 5 minutes. Cook linguine according to box directions. Drain linguine and place on platter, pour crab mixture on top. Sprinkle grated asiago cheese on top. Serve and enjoy.
Take 1 tbls. dressing mix from the packet and blend with the mayonnaise, sour cream and pickle relish. Chill 1 hour. Makes about 1 cup. Enjoy!
Prepare pasta according to package directions. Meanwhile, melt butter in a large skillet over medium heat. Gradually whisk in flour until smooth; cook, whisking constantly, 1 minute. Gradually whisk in 2 cups milk and next 3 ingredients; cook, whisking constantly, 3 to 5 minutes or until thickened. Stir in Cheddar cheese and pimiento until melted and smooth. Remove from heat, and stir in pasta. Line a 13- x 9-inch pan with plastic wrap, allowing several inches to extend over edges of pan. Pour mixture into prepared pan. Cool slightly; cover and chill 8 hours. Remove macaroni mixture from pan, and cut into 1-inch squares. Stir together breadcrumbs and Parmesan cheese in a shallow dish or pie plate. Whisk together eggs and 1/2 cup milk in another shallow dish or pie plate; dip macaroni bites in egg mixture, and dredge in breadcrumb mixture. Pour oil to depth of 1 inch in a large skillet; heat to 350°. Fry bites, in batches, 2 minutes on each side or until golden.
In a stockpot or large nonstick skillet, heat the oil. Crumble the sausage into the skillet, and cook, breaking apart with a wooden spoon, until browned, about 8 minutes. (NOTE: If you're using kielbasa, just saute briefly until it browns). Add the onion, garlic, basil, salt, and pepper, stirring as needed, until fragrant, about 2 minutes. Stir in the broccoli rabe, tomatoes and beans; cook until the broccoli rabe is wilted, about five minutes. (If you're using fresh spinach, it will wilt! I promise. Just cover it with the bean and sausage mixture and let it cook for about 5 minutes). Top with cheese if desired and serve.
NOTE: I USE 50% GROUND BEEF WITH 50% GROUND LAMB, WHICH IS A BALANCED MELDING OF FLAVORS. TRADITIONAL PREPARATION METHOD: INTO a large bowl add the SEASONED GROUND MEAT ingredients without mixing; IN another small bowl beat one egg with 1 tablespoon flour; ADD egg/flour mixture to ground meat ingredients in large bowl; WHISK 1/4 cup milk and 1/8 cup ouzo or Pernod (or 1 teaspoon anise extract) in a small bowl and add 1/2 cup bread crumbs; ALLOW mixture to absorb; ADD to meat mixture; MIX well; CHILL meatball mixture until very cold (40 degrees F). QUICK FOOD PROCESSOR METHOD: INTO large food processor add 1/4 cup milk, 1 egg, 1 tablespoon flour, 1/8 cup ouzo (or 1 teaspoon anise extract) and 1/2 cup bread crumbs; PROCESS; ADD the MAIN MEATBALL INGREDIENTS except for ground lamb and feta cheese; PROCESS; ADD ground lamb; PROCESS (Feta cheese may be added to mixture now and processed or folded into after); CHILL meatball mixture until very cold (40 degrees F). SHAPE meat mixture into six patties. PLACE patties onto a baking sheet (do not use a broiler pan with grill since patties will stick to the grill and/or and be difficult to remove after broiling). PREHEAT oven to BROIL. BROIL the patties 2-3 minutes, TURN patties using a metal spatula (NOTE: YOU MAY ADD CRUMBLED FETA CHEESE OVER BURGERS NOW IF DESIRED); BROIL 2 minutes longer or until desired doneness is reached (patties will continue to cook after removing from oven); REMOVE pan from oven; COVER patties with foil. MAKE CUCUMBER-DILL SAUCE: Combine Cucumber-Dill Yogurt Sauce recipe ingredients in a small bowl (1 cup plain yogurt, 1/2 cup finely diced cucumbers, 2 tablespoons chopped fresh dill or 1 1/2 teapoons dried dill, 3/4 teaspoon chopped fresh mint or 1/4 teaspoon dried mint, 1/2 teaspoon finely minced onions, 1/4 teaspoon finely grated fresh lemon zest); CHILL before serving. WARM or toast buns if desired (For toasted steamed buns if desired, melt butter a large skillet over medium heat; PLACE place halved buns cut-side down; REDUCE heat and cover until buns are browned on bottom and heated through); SPREAD the CUCUMBER-DILL YOGURT SAUCE; ASSEMBLE burgers as desired with above FIXINGS. SERVE and say, "OPA"!
Brown pork cubes in oil. Add onions and cook until they are tender. Place pork and onions in crockpot, and add remaining ingredients. Cook on low until pork is tender, about 8 hours. With a large spoon, stir the mix, breaking the pork into large shreds by pressing the meat cubes against the side of the crockpot.
Brown beef in oil in large skillet until it loses its redness. Remove from skillet and cook onion, macaroni and green pepper in meat fat until macaroni is yellow. If meat fat is not sufficient to prevent sticking, add a tablespoon or two of oil. Return meat to skillet along with tomato sauce, water, salt, pepper and Worcestershire sauce. Cover and simmer 25 minutes or until macaroni is cooked to suit your taste.
Grill the steak to your desired doneness. Put butter, salt, white pepper, cayenne, mustard, chopped parsley, sherry and Worcestershire sauce into a pan and heat. When butter has fully melted and sauce has been stirred, add the steak, pour over with the cognac and flambe. When cognac has burned off, remove the steak and cut into 3 slices per steak. Keep warm. Mix ketchup and whipping cream then fold in to the sauce along with the sauteed mushrooms. Stir well and bring to just under a boil. Plate the steak and pour sauce over. Serve with French fried potatoes and peas.
Preheat oven to 350 degrees F. Spray a 13x9 inch baking dish with cooking spray. In a large mixing bowl, combine broccoli, mayonnaise, cheese, soup and eggs. Mix well with a metal spoon. Place the mixture in the prepared baking dish. Top with the crushed crackers and pour the melted butter evenly over the crackers. Bake for 35 minutes or until set and golden.
In a large, deep skillet, heat oil. Season chicken with salt and pepper and lightly dust with flour. Add chicken to skillet and cook over high heat, turning once, for 6 minutes. Transfer chicken to a plate. Add ginger, garlic, chile and bell pepper to skillet and cook over high heat until slightly softened, about 2 minutes. Stir in curry powder and cook 1 minute. Add tomatoes, corn, yogurt and water; stir until smooth. Season with salt and pepper. Return chicken and any accumulated juices to skillet and bring to a boil. Cover and simmer over very low heat until chicken is tender and juices are slightly thickened, about 15 minutes. Sprinkle with cilantro and serve over cooked rice.
Peel the parboiled potatoes, grate into thin strips and mix with the salt. Heat the butter and lard (or all butter) in a non stick frying pan. Add the diced bacon and potato and fry gently, stirring frequently. Bring together into a cake and cover with an upside-down plate. Fry over gentle heat for 20 minutes. Pour the milk over the top and fry, covered, for about another 10 minutes. Tip out onto the plate and serve .
Preheat oven to 350 degrees F. In a large pot, boil salted water for angel hair pasta. When cooked, drain and set aside. In a large bowl mix together the chicken, sausage, ham, onions, cheddar cheese and cottage cheese. In a separate small pot, dissolve bouillon cubes with hot water and pour over the meat and pasta. Pour mixture into a 9 by 12 by 2-inch greased baking dish and top with the parmesan cheese. Bake for 30 to 35 minutes or until the bubbling around the edges.
Preheat broiler. Lightly whisk the egg substitute, milk, dill, salt, and pepper in a medium bowl until well mixed. Spray a 10-inch oven-proof nonstick skillet with nonstick spray and set over medium heat. Add the mushrooms and cook, stirring frequently, until golden brown, 5 - 6 minutes. Add the potatoes, red pepper, and onions; cook, stirring frequently, until the bell pepper is softened, about 2 minutes. Add the salmon and cook, turning gently to avoid breaking it up, until the salmon is just opaque in the center, 2-3 minutes. Pour the egg mixture over the salmon and vegetables in the skillet and reduce the heat to low. Cover the skillet and cook until the eggs are set but still wet on top, 6 - 7 minutes. Place the skillet under the broiler, 4 inches from the heat, and cook until the top of the frittata is lightly browned, 2-3 minutes. Cut into 4 wedges and serve. Only 4 points per serving! If you don't have a oven-proof skillet (that is with a heat resistant handle), simply cover the handle of your regular skillet with heavy-duty foil.
Combine the first six ingredients in a mixing bowl. Mix well. Beat together egg, bananas and melted butter or margarine until smooth. Add to dry ingredients. Stir to blend. Stir in cranberries just until combined. Spoon batter into prepared muffin pan, filling almost to the top. Bake at 375 degrees F for 20 to 25 minutes or until the top springs back when lightly touched.
Preheat oven to 350 degrees F. Combine cookie crumbs and butter; pat into bottom of an ungreased 13x9 baking pan. Combine milk and 1 cup of chocolate chips in a microwave-safe bowl. Microwave on high for 1 minute, or until chips are melted; stir until smooth. Pour over the cookie crust. Sprinkle with remaining chips. Bake for 10 - 12 minutes or until the chips are melted. Cool and enjoy!
Mix and pour over chicken in casserole dish. Bake at 350F for 40-50 minutes, stirring halfway through.
In a large stock pot drizzle olive oil in bottom of pan and put burner on high. Add cut up chicken pieces, liberally salt and pepper and let brown, In the mean time. Cut your red potatoes in to bite size pieces and set aside. Add all your seasonings to the cooked chicken in your stock pot and stir and let cook on medium high until fragrant (a few minutes). Then add chicken broth and your potatoes, salt again and put the lid on the pot and let simmer for 10-15 minutes. The broth will have reduced a bit, potatoes will have a wee bit of a bite to them and your curry will be very fragrant! Turn heat down to medium low and add coconut milk and Lime Juice. Let this simmer for a bit and just before serving add yogurt, stir well and serve. **I know it sounds like a lot of salt and spices. But both Potatoes and chicken are fairly bland all by themselves and the yogurt and coconut milk will mellow out what flavor you do have. Trust me, savory is GOOD! ***if you like your curry to be a bit thicker you can add 1 Tbsp of corn starch to a 1/2 cup water and stir well then add to your curry. ****Could also be thinned with more chicken broth and be made in to a LOVELY flavorful soup!
Preheat oven to 425°F. Brush a 9x13" baking dish with 1 T olive oil. Butterfly the chicken (or buy it already done to save time). Salt and pepper the onions and potatoes. Place potatoes in center of baking dish. Sprinkle with chopped rosemary and garlic. Flatten chicken out over the potatoes and surround with onion quarters. Drizzle remaining olive oil over chicken and salt and pepper generously. Put chicken in oven and roast for 45 to 50 minute until skin is browned. Pour off all the liquid and garnish with fresh rosemary branches. Serve hot or cold.
Filling: Combine all filling ingredients together in a bowl and mix well. Set aside. Cookie Dough: Sift together flour and salt, then cut in butter. Stir in powdered sugar and lemon rind. Add egg, vanilla & light cream, then mix until dough is smooth. Form into a ball. Roll out 1/4 of dough on floured pastry cloth to 1/8 inch thick. Cut into rounds with 1 1/2" cutter. Place rounds on a greased baking sheet (or line with parchment) and top each with 1 Tblsp of apple filling (keep in a mound). Roll remaining dough with your hands on a cloth into pencil like strips 8 inches long and 1/2 inch thick. Wind one strip in a spiral fashion around the filling of each cookie, beginning at the base and gradually close at the top. Bake at 350 degrees for 25-30 minutes or until golden brown.
In a large mixing bowl, cream butter and 2 cups of sugar until fluffy. Add vanilla. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, soda, and salt. Add alternately with sour cream, beating just enough after each addition to keep batter smooth. Spoon 1/3 of batter into a greased 10-inch tube pan. Combine cinnamon, nuts and remaining sugar. Sprinkle 1/3 over batter in pan. Repeat layers 2 more times. Bake at 350F for 60-70 minutes or until cake tests done. Cool for 20 minutes. Remove from pan to cool completely. Butter top and let melt.
Toss pork strips in the taco seasoning to coat evenly. Heat the oil in a large skillet over medium-high heat; add pork strips, onion, bell pepper, and 3 cloves minced fresh garlic; stir-fry 3-5 minutes. Divide the pork mixture and mango chunks into four equal parts. Roll up in warmed tortillas. Serve with chipotle sour cream. For the chipotle sour cream mixture; in a medium bowl combine sour cream, chilpotle chiles, cilantro and 1 minced garlic clove; mix until well blended. Cover and refrigerate several hours to blend flavors. To warm the tortillas; wrap loosely in a kitchen towel, microwave on HIGH for 30-40 seconds.
Preheat oven to 350 degrees. Butter 13x9x2" ceramic or glass baking dish. Whisk first 7 ingredients in a large bowl; sprinkle generously with pepper. Set aside. Place sausage in large nonstick skillet; push to one side. Add bell pepper to other side of skillet. Saute over high heat, breaking up sausage with fork, until sausage is cooked through and bell peppers are brown in spots, about 7 minutes. Arrange half of bread slices in prepared dish. Pour half of egg mixture over. Sprinkle with half of cheese, then half of sausage-pepper mixture. Repeat layering. Let stand for 20 minutes, occasionally pressing on bread to submerge. Bake strata until puffed and brown, about 1 hour. Cool slightly.
In a medium mixing bowl, stir together Cool Whip and butterscotch pudding mix until smooth and uniform. (Note: you do NOT make the pudding prior to this step, you simply combine the dry mix with the whipped topping.). In a large mixing bowl, combine diced apples, peanuts, and marshmallows. Add the Cool Whip mixture and fold together gently until completely combined. Cover and refrigerate until ready to serve, or scoop into a lightly greased baking dish, cover with plastic wrap and freeze. Serve frozen salad cut into squares--you may need to defrost for a few minutes to half an hour so that it will cut neatly. Garnish with chopped peanuts.
Bring the butter and cheese spread to room temperature. In a medium-sized bowl, whip the room-temperature butter with a hand mixer on high until pale yellow and doubled in size, about three minutes. Add one tablespoon room-temperature cheese spread into the whipped butter. Whip on high until completely incorporated, about a minute. Make sure you then scrape down the sides. Add the second tablespoon of cheese spread, then whip on high until incorporated for about a minute. Scrape down the sides and whip some more for another thirty seconds or so. The final mixture should be a very pale orange. Place mixture into an airtight container and keep refrigerated. Remove from fridge 15 minutes before serving to experience optimal spreadability. NOTES: To reduce the saltiness, you may opt to exchange the salted butter for unsalted. To enhance the cheddar flavor, you can add another tablespoon of cheddar spread (though I'd highly recommend you use unsalted butter). Lastly, if you struggle finding sharp cheddar cheese spread at your local grocer, you can check Target (where I got mine--Wisconsin's Kaukauna brand) or any local gourmet grocery stores.
Preheat oven to 300°F. Break the stems from all chiles, and remove the seeds. Transfer chiles to a baking sheet, and arrange them in a single layer. Place pan in heated oven. (The chile de arbol or cayenne pods will be toasted first, so remove them after 4-5 minutes). Bake the larger pods and additional 4-5 minutes, until they are well dried. When cool enough to handle, break them into 2 or 3 pieces each. Transfer pieces to a blender, and pulverize briefly, until you have powder. Add remaining ingredients, and blend just until combined. Store chili powder in a jar with a lid, for up to 3 months.
Lightly oil a loaf pan, or line a baking sheet with parchment paper. Place water in TM bowl. Cook 4 minutes/50 degrees/speed soft. Add all remaining ingredients. Mix 20 seconds/speed 3 to combine. The mixture should form a ball and the dough will begin to clean the sides of the TM bowl. If the dough is too dry (a common problem if using heavy organic flours) add more water a teaspoon at a time, mixing for two or three seconds after each addition. Set the timer for 1 minute 30 seconds. Set to Closed Lid position. Press Wheat button. The mixture should end up soft and pliable and slightly tacky. Remove TM lid. Turn TM bowl upside down and undo base unit. The dough will drop out, bringing the blades with it. Remove blades and gather the dough into a ball. Press dough lightly into the prepared pan, or shape rolls as desired. Brush the loaf or rolls with olive oil. Cover with a tea towel and set in a warm place to rise until doubled, about one hour. Bake at 425 degrees F 20-30 minutes for a loaf, 10-12 minutes for rolls - the cooked bread should be golden brown, and sound hollow when tapped.
Preheat oven to 350 degrees F. Heat oil in a frying pan and saute bell pepper, onion for 5 minutes. In a blender or food processor, blend tofu, coconut milk, curry paste, sugar, salt and pepper until smooth. Pour mixture into a souffle dish or small casserole and add peppers, onions and basil. Place dish in a roasting pan that is filled half way with water. Bake for 30-45 minutes or until souffle is firm and top is golden brown. Serve with jasmine rice.
Mix all ingredients together in very large bowl. Let the batter stand in refrigerator for at least 24 hours before baking. The batter keeps for 4 weeks. Bake for 20 minutes in a 400 degree Fahrenheit oven.
Drain green beans, reserving liquid from 1 of the cans. Dissolve bouillon cube in reserved liquid. Place beans & bouillon mixture in a saucepan. Stir in Worcestershire sauce, soy sauce, butter, garlic & pepper. Simmer gently for 15 minutes. Serve beans with juice.
Combine ingredients. Spread in ovenproof dish. Bake at 180 C for 20 - 30 minutes until firm. Cool, slice and serve on crusty bread.
In a blender or food processor, process all ingredients except sour cream until completely mixed. Add sour cream and process just until mixed.
To make the cookies - in a large bowl, beat butter and next 3 ingredients at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each additon. In a medium bowl, combine flour, baking powder, baking soda and salt. Gradually add to butter mixture, beating until combined. Cover dough with plastic and chill for at least 1 hour or up to 3 days. Preheat oven to 350 degrees. Line baking sheets with parchment paper. On lightly flour surface roll dough to 1/4" thickness. Cut dough with desired cutters. Reroll dough scraps and cut out cookies until all dough has been used. Bake for 10-12 minutes or until edges are golden brown. Let cool on pans for 2 miutes and then remove to wire racks to cool completely. To make Royal Icing - In a small bowl, whisk water and meringue powder until foamy. Gradually add confectioners sugar, whisking until smooth. Divide into small bowls and tint with food coloring pastes, stirring to achieve desired colors. Decorate cookes as desired with Royal Icing, dragees and sugar sprinkles. Store in airtight containers for up to 1 week.
Preheat oven to 350 degrees. Line two large baking sheets with parchment paper. Combine flour, baking soda, and salt in a small bowl. In a large bowl, using an electric mixer on medium speed, beat together butter and brown sugar until well combined. Beat in egg and vanilla. Stir in flour mixture until just combined. Fold in oats and gumdrops. Drop dough by heaping tablespoonful onto prepared baking sheets, leaving 2 inches between each cookie. Bake until edges are golden but still soft on top, about 15 minutes. Let stand on baking sheets for about 5 minutes. Transfer to wire rack to cool completely. Makes 2 dozen.
Dip shrimp individually into the batter and then roll in the coating. Deep-fry. Allow to drain on paper towel.
rub the tenderloin with salt and pepper. heat oil in a skillet, add the pork and brown on all sides. add to crockpot with onions and tea. cover and cook on high for 1 hour. reduce heat to low and cook for 6 hours. remove pork from crockpot. pour cooking liquid into a saucepan, bring to a boil, and reduce to 1/2 cup, about 10 minutes. add jelly, chili sauce, brown sugar, balsamic vinegar and cayenne. stir until jelly melts. add cherries, cook 1 minute more. serve sauce over sliced tenderloin, garnish with chives.
Cut six to eight small slits in turkey skin insert garlic between the skin and meat. Squeeze two lemon halves inside the turkey and leave them inside. Squeeze remaining lemon over outside of turkey. Spray the turkey with nonstick cooking spray; sprinkle with rosemary and sage. Place on a rack in a roasting pan. Bake, uncovered, at 325'F for 1 hour. Cover and bake 2 1/2 to 3 1/2 hours longer or until a meat thermometer reads 185'F.