HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spray 3-quart nonstick saucepan with cooking spray. Heat wine to boiling in saucepan over medium-high heat. Cook onion and garlic in wine 3 to 4 minutes, stirring frequently, until onion is tender. Stir in rice. Cook 1 minute, stirring constantly. Stir in sweet potato and 1/2 cup of broth. Cook, stirring constantly, until liquid is completely absorbed Stir in 1/2 cup additional broth. Continue cooking about 20 minutes,stirring constantly and adding 1/2 cup of broth at a time after previous additions have been absorbed until rice is creamy and tender. Remove from heat. Stir in remaining ingredients.
Brown hamburger. Add soup, sauce and chilies and mix well. Crush 1/3 nachos or fritos and add 1/2 hamburger mix,place in bottom of casserole and then layer as follows 1/2 onion and 1/2 cheese, 1/3 nachos or fritos then remaining hamburger mixture, onions and cheese. Top with nachos or fritos (additional cheese if desired) and bake in 13x9" pan at 400 for 20 minutes.
Prepare apples and sprinkle with lemon juice. Mix together rest of the ingredients and gently toss until coated. Transfer apple mixture to prepared pastry shell. Sprinkle with cinnamon-flour mixture. Bake at 350° for about 45 minutes (until apples are soft and top is browned). (Time is estimate).
Put 1 1/2 cups corn chips in a 1-quart casserole dish. Top with chopped onions and half of shredded cheese. Pour heated chili on top. Top with remaining corn chips. Sprinkle remaining cheese on top. Bake at 350°F for almost 25 minutes.
Combine eggs, mayo and optional mustard in a large bowl. Set aside. Combine oats, water, cheese, and salt and pepper in a pot and cook for about 3 minutes or until oats are cooked and the cheese is melted. Combine everything together in the large bowl. Stir and serve.:).
Place the dry ingredients in a food processor and blend for a couple of seconds. Add in all remaining ingredients; blend to make a thin batter (about 15 seconds). Let batter sit on counter for 15-20 minutes. Rub about about 2-4 tablespoons soft butter in a pan (I use a crepe pan for this, but any small size non-stick frypan will do) with a brush or paper towel. Heat the pan. Pour about 1/4 cup batter in hot pan and swirl pan around to make sure that the batter is evenly around the pan. Cook until bottom browns, then turn over and brown the other side. Keep crepes warm in a dish covered with foil.
In sauce pan over med-high heat, add olive oil, onions and seasonings. Toss occasionally and cook until soft. On griddle pan or large sauce pan, wipe with olive oil and paper towel and heat to med-high to high heat. Sear and cook meat until brown- about 2 minutes each side--careful not to overcook. Remove from heat and sprinkle with seasonings. Toss meat and onions together. Lay cheese out on rolls and top with meat& onion mixture to melt cheese.
For the sauce, mix all ingredients in blender until smooth, about 1 minute. Refrigerate sauce in airtight container for at least 1 hour or up to 2 days. For the chicken, mix salt, black pepper, and cayenne in small bowl. Rub spice mixture all over chicken. Soak wood chips in bowl of water to cover for 15 minutes. Meanwhile open bottom grill vents completely. Light large chimney starter filled with charcoal briquettes (about 90 coals) and burn until charcoal is covered with fine gray ash. Place 13 by 9 inch disposable aluminum roasting pan in center of grill. Pour half of coals into pile on each side of grill, leaving pan in the center. Scatter wood chips over coals and set cooking grate in place. Cover with lid vents positioned over center of grill and opened halfway. Let grill heat for 5 minutes. Dip wad of paper towels in oil and oil grate, holding paper towels with long-handled tongs. Place chicken skin side down on center of grill. Cover with half opened lid vents over chicken. Grill chickens until skin is well browned, 35 to 45 minutes. Flip chickens skin side up and grill, covered, until breast meat registers 165* on instant-read thermometer, 15 to 20 minutes longer. Transfer chickens to cutting board, brush with 2 tablespoons sauce, tent with foil, and let rest 10 minutes. Remove foil and brush chicken with 1 tablespoon sauce. Carve and serve, passing remaining sauce at table.
Season chicken breasts with salt and black pepper, garlic and onion powders, and chili powder. Chop onion and mince garlic cloves. Place chicken, onions, and garlic in a large stock pot. Cover all with water. Bring to a boil, and then reduce heat to a simmer. Meanwhile, remove the stems from the dried peppers, and slit each down one side. Remove ALL seeds and the membranes they are attached by from each pepper. Immerse the dried peppers into the cooking chicken stock. After 20 minutes, remove the peppers to cool. Continue cooking chicken for another 20 minutes or so, until chicken is completely done. Place peppers, one at a time, on a cutting board, and using a knife, "scrape" the softened inner pulp from the "papery" outer skins. Place all of the pepper pulp into a bowl and sprinkle with a bit of salt, the cumin, and add 1/2 of the lemon juice to pulp. Mash pulp well. When chicken is done, remove to cool. Add more water to broth, if needed. Skim any fat off top of broth. Add pulp mixture into broth. Add all 3 cans of "1/2 drained" hominy, and continue to slow-simmer. Debone the chicken meat into "shreds" and add back into the broth. Taste broth at this point and adjust seasonings to your tastes. (The pepper may taste a bit hotter than the final product will turn out to be). Simmer 10-15 more minutes. Meanwhile, finely shred the lettuce. Turn off heat and add the remaining 1/2 of the lemon juice to the soup. To serve, using a slotted serving spoon, put the desired amount of chicken/hominy mixture into a soup bowl, and then put 2 ladlefuls of broth over the top. Top with a large handful of the shredded lettuce, and then top that with "crunched" up tortilla chips, to taste. Enjoy! -You can also top with any other of your favorite Taco toppings. For example, one of my sons adds diced fresh tomatoes to his bowl and the other son likes to add a spoonful of sour cream, and some graded cheddar cheese.
Take chicken in an pot. Add salt, red chilli powder, turmeric powder, green chillies, onion slices, ginger and garlic paste, spinach and water to it. Cook until chicken and spinach get tender and water becomes homogenious with spinach. Add oil, Cook and keep stirring for 5 minutes. Add curd and maithie. Cook until the oil separates. And then add garam masalah to it. Serve Hot.
Place zest and sugar in a small bowl. Mash together with the back of a wooden spoon or a muddle. Continue until sugar is absorbed into zest. Place in a container with a tight seal, preferably glass. Add cognac, stir and seal. Allow to age in a cool, dark place 2 to 3 months. Shake monthly. After initial aging, strain and filter. Stir with a wooden spoon to combine. Cap and age 3 months more before serving. Note: Seville oranges produce the authentic taste but any type of orange peel/zest may be used with good results.
Heat oil in heavy large pot over medium-low heat. Add leek, celery and garlic and saute until vegetables begin to soften, about 5 minutes. Add turnips, rutabagas, potatoes, carrots, tomatoes with juices and 2 cans broth. Bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes. Transfer 4 cups soup to processor. Puree until almost smooth. Return puree to pot. Add remaining 2 cans broth; bring to simmer. Season with salt and pepper. Ladle soup into bowls and serve.
Heat oven to 375 degrees. On a lightly floured board, roll dough out to a 12 inch square. Cut dough into 9 (4 inch) squares. Cut meat and cheese in half diagonally to make triangles. Layer slices of meat, cheese and pickles on half of each dough square. Fold remaining dough over filling ingredients to form a turnover. Pinch dough edges tightly to seal, crimp edges with a fork. Slash top of turnover with a sharp knife to vent steam. Place turnovers on a lightly greased baking sheet. Bake for approximately 35 minutes or until well browned. Optional- I dip my turnover into the thousand island dressing, you could use your favourite dressing.
Combine all ingredients in a saucepan. Simmer over medium heat until liquid is reduced by half. Strain and cool. Use whenever fish sauce is called for. Mixture will keep up to 3 weeks in the refrigerator.
Preheat oven to 400F. Mix together oil, lemon juice, garlic, sage and pepper in a bowl. Rub roast with oil mixture and then place in a foil lined shallow roasting pan. Roast pork 30-45 minutes Brush honey on over top and sides of pork. Roast 20-30 minutes more or until done (internal temp 155 degrees F). Great served with roasted potato wedges. Toss with olive oil salt and pepper and alongside pork 40-45 min or until nicely browned.
I've estimated the bag size but you want to have approximately equal amounts of each ingredient. Spread the shredded coconut in a baking pan and toast in the oven at 400° until a shade darker than golden brown (maybe 5 minutes or so I think- I never time it, just go by the color really.) Melt chocolate chips in microwave, stirring occasionally until melted. (Don't over cook these or the chocolate will burn and become permanently solid) Stir coconut and chocolate together until all coconut is covered. Drop by small spoonfuls onto wax paper and refrigerate until solid. --I don't like semisweet chocolate in this recipe. Milk or dark chocolate tastes better in my opinion, but use whatever you like.
Bring the sugar and the water slowly to the boil, stirring until sugar is dissolved. Allow to boil briskly until it froths and add pine kernals or almonds. Spoon into square containers made of folded paper.
In a large bowl, place potatoes, olives, parsley, garlic, capers and olive oil. Salt and pepper the chicken inside and out. Toss the ingredients in the bowl gently and use to stuff the chicken. Don't stuff too tightly. Bake at 375 degrees for 75 minutes. Quarter and serve the bird.
Using a metal blade in a food processor. Mix sugar, cocoa, and salt give 3 pulses. Add the vanilla, butter and sour cream. Process for 5 seconds. If needed add more sour cream to make a creamy consistency.
In a saucepan, melt the butter over medium-low heat. Whisk in the flout and cook over medium-low heat until the mixture is creamy and no longer smells floury. Whisk in the milk and the nutmeg, stirring well to combine. Raise heat to medium. Whisk constantly as the sauce returns to a boil and simmer until the sauce thickens sufficiently to coat the back of a spoon. Reduce the heat to low, and add the grated Parmesan. Stir until the cheese has melted and is incorporated into the sauce. Season to taste with salt - you may not need any if your Parmesan is very salty, so taste the sauce first before adding any salt.
Put the chicken portions in a casserole dish with the chopped pepper and curry powder. Pour over the stock and add salt and pepper. Cover and cook in a preheated hot oven at 220 C / 425 F / Gas 7 for 50 minutes. Chop the pineapple rings and banana and add to the casserole. Cook for a 10 minutes or until the chicken is tender. Garnish the casserole with the orange slices.
In a large kettle, combine chopped onions and peppers, add 4 cups boiling water and let stand for 5 minutes, stirring once. Drain the vegetables and return to the kettle with 2 cups vinegar and 2 cups water. Bring to a boil and simmer, stirring occasionally, for 5 minutes. Drain again and return vegetables to the kettle. In a saucepan, combine 3 cups vinegar with 4 1/2 cups sugar and the salt. Heat gently, stirring until the sugar is dissolved. Pour this over the vegetables. Bring to a boil and simmer, stirring occasionally, for 15 to 20 minutes until the syrup is slightly thickened and the vegetables are tender but have not lost their crispness. Pour into sterilized canning jars, filling to within 1/4-inch of the tops. Wipe rims with a dampened towel and seal the jars. Process in a boiling-water bath (water 2 inches above the jar tops) for 10 minutes. Remove the jars to cool and store in a cool dry place.
Combine all ingredients except wonton skins until well blended. Adjust seasonings, but be gentle with the Worcestershire and soy sauces, or the cheese will turn a dirty brown color, which isn't too appetizing. Chill cheese well before starting assembly. Place 1 rounded teaspoon of filling in the center of each wonton skin. Moisten edges with water, and fold in half to form triangles, squeezing out air as you do so. Moisten one bottom corner, pull bottom corners down and overlap slightly, pressing them together to seal. To prevent wonton skins from drying out too much, prepare just a few at a time, keeping the remaining skins covered with a damp towel. Transfer to a tray, cover with plastic wrap, and chill thoroughly before proceeding. Your can either deep fry the Crab Rangoon, which tastes wonderful, or you can bake them, which is much better for you, but not near as crispy. It is up to you. To fry, you really need a deep fryer, even if it's just a Fry Baby-- the bigger the better, though, unless you're willing to stand there frying 2-3 at a time and then wait for the oil to reheat before the next 2-3. Heat the oil to 375 degrees F. Drop a few pieces in the deep fryer, place the fryer basket or something on top to keep the puffs submerged, and fry until golden brown. Drain, place on a baking sheet lined with paper towels, and hold in a 220 degree F oven while you cook the rest of the puffs. Let the oil return to 375 degrees F before frying the next batch. To bake, spray a baking sheet with Pam or another nonstick vegetable spray, and arrange puffs on sheet, leaving as much space between them as possible. Spray the puffs generously on all sides with Pam, or better yet, if you have one of those pump-up oil sprayers, spray with real grease. Preheat oven to 425 degrees F, and bake for 12-15 minutes, until golden brown. Regardless of how you cook them, serve hot with sauces of choice, sweet and sour, plain old soy sauce, and/or hot mustard, so you can take a taste with one sauce, then another, then another, and then back to the first. We have never tried these baked, but they are really good deep fried. Variations: Instead of doing the triangle thing, moisten the whole top side of the wonton wrapper, add filling, pull all four corners together, and squeeze the wrapper into a little purse shape, squeezing out most of the air before sealing the neck of the bag. OR Put the filling into a pastry bag with a 1/4-3/8" round tip, and pipe the filling onto the wonton wrappers. Roll into a fat cigarette shape, folding in the ends as you roll.
Peel and slice the raw sweet potatoes as thinly as possible. Measure oil into a small bowl. Combine the dry ingredients in another small bowl. Layer one quarter of the potatoes in a casserole dish, brushing the tops of the potatoes lightly with oil as you go using a brush. Sprinkle about a tbs of the Parmesan cheese mixture on top. Repeat step 4 until potatoes and cheese are used up. Bake, covered, at 425°F for 30 minutes. Uncover, and bake about 20 minutes more, until browned on top.
Line a baking sheet with a silicone mat, parchment paper or foil and spray lightly with nonstick cooking spray. Put the chocolate in a heat-safe glass bowl and set over a pot filled with an inch of water. Place the pot over medium-low heat and gently cook the chocolate, stirring occasionally, until melted. Add the sea salt. Mix the granola, graham cereal and toffee bits in a shallow dish. Using two forks, dip the marshmallow rounds in the melted chocolate, letting excess chocolate drip off. Roll in the granola mixture, then transfer to the prepared baking sheet. Refrigerate on the baking sheet until the chocolate is set, 10 to 15 minutes. Store in an airtight container if not using immediately.
Cook sausage in skillet. When no longer pink dump out on a plate with two or three paper napkins to absorb grease. Put meat in large pot. Leaving fat drippings in skillet (or add 2 Tablespoons oil if using already cooked meat), the defrosted veggies, onions and soy sauce. Stir-fry for 4 minutes then add to pot with meat, mixing. Cook rice on stove from package directions then let rice stand five minutes. Make scrambled eggs, however your family likes them. Add cooked rice and crumbled scrambled eggs to veggies and meat mixture then sprinkle with more lite soy sauce, mix together and heat throughly. If there's a vegetable you don't like add something you do, very versatile dish!
In a mixing bowl, place the mustard and honey, Slowly whisk in the olive oil. Whisk in the vinegar. Add the strawberry puree and mix well. Season to taste with salt and pepper. Will hold refrigerated for three weeks in a sealed container.
Preheat oven to 350. Saute onion and garlic in butter. Add ground beef and sausage and cook until brown. Add tomatoes (with juice) and crush with spoon or fork (I crush them with my hands before adding, but that's just me). Add corn, salt and chili powder. Heat through. Pour into 13x9 casserole dish. Press olives down into meat mixture until they are just showing. In medium bowl, mix together cornmeal, milk and eggs. Pour over meat mixture and olives. Sprinkle cheese over top. Bake uncovered for 1 hour.
Peel outer casing off of the sausages. Cook sausage, celery, jalapeno, chilies, and garlic. Place meat mixture into a large crock pot. Add all other ingredients except flour. Cook on high in crock pot for four hours. Add sifted flour. Cook on low for another hour. Serve with favorite garnish.
In a 6-quart saucepan, combine the first 5 ingredients (tomatoes, salsa, chicken broth, water, green onions). Over high heat, bring to a boil; cover and reduce heat to low. Simmer about 20 minutes, stirring occasionally. Blend soup (I use a small hand immersion blender - this step is optional, but how I prepared the soup). Add barley, chicken breast and black beans. Simmer 20-25 minutes, stirring occasionally, or until barley is tender. Serve Immediately. Can season with salt & pepper, or top or with sour cream or cheddar cheese.
Brown meat and set aside. Combine: soup, milk and sour cream. Stir in potatos, half of cheese and half of french fried onions. Spoon mixture into a 9x13 pan. Arrange meat over mixture. Bake covered at 350° for 75 minutes. Then top with remaining cheese and onion Bake UNCOVERED an additional 5-7 minutes.
Mix 1st 9 ingredients & set aside. Prepare bratwurst per pkg directions & set aside, but keep warm. Heat flour tortillas, immediately sprinkle 1 oz of shredded cheese down the center of ea tortilla & top ea tortilla w/a warm brat. Generously spoon the sauce/veggie mixture down ea side of the brat & roll tortilla to enclose the contents. To Serve: If using 10-12 inch tortillas, you will likely have enough tortilla to fold over 1 or both ends & eat by hand. If using 8 in tortillas, just roll it up, plan to use a knife & fork & serve w/any remaining sauce. When you taste the sauce, you will want more of it anyway! NOTE: Time does not include time to prepare bratwurst links per pkg directions. Time did include 15 min for veggie prep & 15 min for assembly.
Preheat the oven to 350 degrees, then prepare the tzatziki by combining the yogurt, garlic, cucumber*, herbs, lemon juice & salt in a bowl and mixing until well combined. Cover & chill in the refrigerator while you prepare the falafel. In a large bowl, mash the chickpeas using a fork or a mortar & pestle. Add the onion, garlic, herbs, spices & flour, and mix together to make a thick paste. Roll small amounts if the mixture into ping pong sized balls, then flatten slightly to form small discs. Line baking sheet with foil. Lightly brush both sides of each falafel disc with the olive oil and place on baking sheet. Bake for about 15 minutes, turning about halfway through the cooking process so they're evenly browned. Assemble your sandwiches by stuffing each pita pocket with 2-3 falafel pieces and as many veggies as you can fit in there. Drizzle with a generous amount of tzatziki (or hummus, or tahini, for the purists), and enjoy!
Preheat oven to 400 degrees. Brush edges of pizza crust lightly with oil. Drizzle remaining oil over pizza. Mix 3 tbsp of cheese with the pepper; sprinkle evenly over pizza. Bake 20-22 minutes or until edges are golden brown. Sprinkle remaining cheese on top. Cut pizza into quarters; cut each quarter into 8 thin sticks. Serve as dippers with chunky marinara sauce.
Preheat oven to 400 degrees. Coat shallow baking dish with nonstick cooking spray. Pat fish dry with paper towels. Sprinkle fillets with lemon pepper; place in shallow baking dish. Bake 8-10 minutes or until fish flakes easily with a fork. Meanwhile, melt butter in medium skillet over medium heat. Add shallot and mustard seed; cook and stir 2 minutes. In small bowl, stir mustard and cornstarch into broth. Add broth mixture to skillet; cook and stir until thickened. Stir in dill. Drizzle sauce over fillets and serve.
Preheat oven to 425 degrees. Open box of breadsticks; discard garlic sauce. Lightly grease a cookie sheet. Unroll breadsticks across pre-made perforation so that you have 2 even sets of 5 breadsticks. Place both sets of breadsticks flat on cookie sheet and bake for 6-8 minutes, or until the top turns a light golden brown. Meanwhile, melt the butter in a microwave-safe bowl. Add the garlic powder and stir until dissolved. You might want a little more or a little less garlic, depending on your tastes. Remove breadsticks from oven. With a spoon, coat the breadsticks with the garlic-butter mixture. Use as much, or as little, as you like for your preference. I used the entire mixture. Sprinkle the grated Parmesan cheese over the breadsticks as desired.
Preheat oven to 350 degrees. Spray a 9 inch round springform pan or an 8 inch square metal pan with flour-added cooking spray. In a medium mixing bowl, thoroughly stir together flour, soda, cinnamon, allspice and brown sugar; set aside. In a large bowl, mix melted butter, applesauce, sour cream, vanilla and egg. Add the dry ingredients to the liquid ingredients and stir until mixed. Pour into pan. Make streusel. In a mixing bowl or food processor, mix together all dry ingredients then cut in butter. Sprinkle over top of cake. Sprinkle nuts over top of streusel. Bake for 40-45 minutes or until golden brown around edges. Cool slightly. Remove sides of pan and cut into triangles.
Mix mashed bananas and sugar until the sugar has dissolved. Beat eggs and add to bananas, blending well. Sift dry ingredients and mix in with banana mixture. If desired fold in nuts or chocolate chips. Pour into greased 9x5 loaf pan and bake at 325 degrees for ~50 minute.
Grease 13 x 9 inch cake pan, set aside. Preheat oven to 325 F. In mixing bowl beat butter, sugar and salt until light and fluffy, stir in flour until just blended. Press into prepared pan Bake for 25 min or until golden. Let cool completely in pan on cooling rack. Topping:. In bowl beat eggs with sugar until pale and thickened. Add lemon rind, lemon juice, flour and baking powder, beat until smooth. Pour over cooled base. Bake in 325 F oven until set, approx 25-30 min. Let cool completely in pan on cooling rack. Dust withicing sugar and cut into bars.
put all the wet ingredients in a bowl and mix them together. put are the dry ingredients in a large bowl and whisk them together. put all ingredients in a bowl mix together. put them in two greased 9-inch round for 20 min in a oven at 350.
In a large bowl, toss together lettuce, onion, swiss cheese, bacon and chopped eggs. In a seperate small bowl, whisk together mayonnaise, vinegar, sugar, salt and pepper until smooth. Pour dressing over the salad mixture; toss well to evenly coat. If desired, garnish with sliced hb eggs. Chill until ready to serve.