HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 6 ingredients in a large zip-top plastic bag. Add caps to the marinade. Seal and marinate in fridge up to 24 hours. Prepare grill or broiler. Remove caps and discard marinade. Place caps on grill rack or broiler coated with spray. Cook 5 minutes or until tender. Heat oil over medium-high heat. Add onion. Cover and cook ten minutes or until golden, stirring frequently. (at this point I assume you mix the onions and garlic into the mayo, but I've never actually used this step). Assemble grilled portabella sandwiches with one cap per bun, plus any lettuce, mayo, tomato, onion, or other garnish that you like. Or slice the portabellas into strips and enjoy as a topping for a mixed green salad with onion, tomato, etc.
Mix together vinegars, oil, salt and oregano. Add other ingredients. Marinate several hours in refrigerator to allow flavors to blend. Serve.
Put the vinegar, oil, and garlic in ice water, Tabasco, chili powder, salt and sugar in a large mixing bowl. Mix very well. Add the cabbage, carrot, and onions together and toss and stir until it is well coated with the dressing. Cover and chill at least two hours.
In a small saucepan cook onion, covered, in a small amount of water over medium heat until tender; drain. In a medium mixing bowl, stir together the cream cheese, the 1 tablespoons. water, cumin, pepper, and salt. Stir in the cooked onion and chicken. Wrap the tortillas in foil. Heat in a 350 degree oven for 10 to 15 minutes or until softened (if using a microwave, wrap the tortillas in a microwave-safe paper towel and micro-cook on high for 30 to 60 seconds until softened). Meanwhile, spray a 9 x 13 baking dish with non-stick coating. For each enchilada, spoon approximately 1/4 cup of the chicken mixture onto one tortilla; roll up. Place the tortilla, seam side down, in the baking dish. Repeat with the remaining filling and tortillas. For the sauce, in a medium mixing bowl combine soup, sour cream, milk, and jalapeno peppers; pour mixture over the enchiladas. Bake covered, in a 350 degree oven for about 40 minutes or until heated through. Sprinkle with the cheese. Bake the enchiladas, uncovered, for 4 to 5 minutes more until the cheese is melted. Garnish with cilantro, parsley, tomatoes, and sweet peppers if desired. NOTE: Usually I don't have chicken prepared in advance, so I use 4 chicken breast halves and sprinkle them with salt, pepper, and cumin. I either saute these or grill them until no longer pink. I shred the meat and proceed as usual with the recipe. The time to make does not include this step.
Prepare an 8-inch baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Place the cream in a large saucepan over medium-high heat and bring it to a boil. Stir in the sugar, corn syrup and honey and stir until it begins to boil. Periodically wipe down the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming. Cook the candy, stirring occasionally, until it reaches 257 degrees on a candy thermometer. Remove the pan from the heat immediately and stir in the butter, vanilla, and 2 teaspoons of salt. Pour into prepared pan and let set at room temperature until firm enough to cut. Cut the caramel into small squares or strips with a chef's knife. Temper the chocolate and dip the caramels in the chocolate one at a time. Place them on a baking sheet covered with waxed paper or foil to set. While chocolate is still wet, sprinkle on the remaining salt and allow to set completely.
Rinse chicken and pat dry with a paper towel. Soak chicken breasts in the eggs for at least 1 hour. Drain and roll in the breadcrumbs to coat. Preheat oven to 350°F. In a large skillet over medium heat, brown the chicken in melted butter and place in an 8x8 inch baking dish. Combine the mushrooms, lemon juice, wine, and broth in a medium bowl. Pour mixture over the chicken and top with slices of cheese. Cover with foil and bake 45 to 60 minutes, or until chicken is cooked thru and tender.
Set oven to 375 degrees (oven rack set to second-lowest position). Butter a 2-quart casserole dish (or use a larger size). Cook the orzo in a large pot of salted boiling water; drain well then transfer to a large bowl; toss with a couple tablespoons of olive oil. In a skillet heat the oil and butter, then add in the onions, garlic, basil and cayenne; stir over medium-low heat for about 5 minutes. Add in the chopped celery and cook for another 3 minutes, stirring often. Stir in the 2 tablespoons flour; cook stirring with a wooden spoon for 3 minutes. Stir in the broth and tomatoes with juice breaking up the tomatoes with the back of a spoon; simmer the mixture for about 20 minutes. Stir/add in the cooked orzo with the olives and about 3/4 cup mozzeralla cheese, season with salt and pepper to taste. Transfer the mixture to prepared baking dish. Bake for about 15-20 minutes, remove from oven and sprinkle with mozzeralla cheese (any amount desired) return to oven and bake for another 10-15 minutes.
Trim beef and cut into 2" x 1/8" strips Heat oil and ginger in wok or 10-inch skillet. Add beef, garlic and onion. Stir-fry approximately 5 minutes until beef is brown. Add green pepper and stir-fry 2 minutes. Stir in pineapple through tomato and heat through. Serve on rice.
If using bamboo skewers, soak in water for at least 30 minutes. Prepare the grill for direct cooking over medium heat (350° to 450°F). In a small saucepan combine the vinegar and sugar. Bring to a simmer and cook until the mixture coats the back of a spoon, about 10 minutes, stirring occasionally. Set aside. In a small bowl mash the blue cheese and pecans together with a fork. Make a small slice the length of each date and pull out the pit. Stuff each date with about 1 teaspoon of the cheese mixture, pressing it closed as much as possible. Thread two dates on each skewer so that the skewer goes through both halves of each date. Lightly spray with the canola oil. Brush the cooking grates clean. Grill the dates over direct medium heat, with the lid closed, until heated through, about 1 minute. Arrange the dates on a platter and let cool for 10 minutes. Serve the dates warm with the glaze.
Combine all ingredients; except blueberries in a blender and process or mix by hand in a small bowl (easier for a single serving). Top with blueberries for garnish if you wish. Serve in Martini Glass. Serve immediately. *Note: If sorbet is too hard straight out of the freezer to mix by hand, microwaving it for 8-10 seconds softens it enough to mix easily. No need to soften if using a blender to mix.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken breast tenders to pan; saute 7 minutes or until the chicken is done. Remove chicken from pan. Add sliced onion and sliced bell pepper to pan; saute 5 minutes or until onion starts to brown. Add olive oil, salt, black pepper, and presliced exotic mushrooms to pan; saute 3 minutes or until mushrooms are tender and onion starts to caramelize. Add Marsala wine and chicken to pan, and cook for 1 minute or until thoroughly heated. Serve immediately.
Preheat oven to 350 degrees. Grease a 9- x 5-inch loaf pan. Into a large bowl, sift the flour, baking powder and salt. Stir in the chocolate chips Make a well in the dry ingredients and set aside. In another bowl, with the electric mixer beat the peanut butter, sugar, egg, milk, and vanilla. Pour these wet ingredients into the well and lightly stir with a fork until combined. Combine the crumb topping ingredients in a small bowl. Reserve. Spoon 1/2 of the batter into the prepared pan. Smooth the top, then sprinkle with 1/2 of the crumb mixture. Spoon over the remaining batter, smoothing it out, and sprinkle with the remaining crumb mixture. With a round bladed knife draw through mixture to marbelize lightly. Bake 50-55 minutes. Tester should come out moist with no uncooked crumbs. Cool on a rack 25 minutes then turn out carefully, top side up. When completely cool, wrap in foil and keep a day before serving.
Mix milk, cream, margarine, rice, sugar, cinnamon, and lemon rind in metal bowl that fits loosely in a 4- or 6-quart pressure cooker. Cover bowl firmly with aluminum foil. Place 2 cups water, cooking rack or steamer basket, and bowl in cooker. Close cover securely. COOK 20 MINUTES, at 15 pounds pressure. Let pressure drop of its own accord. Open pressure cooker and let rice steam, uncovered, 15 minutes. Stir to mix. Spoon into bowls; sprinkle lightly with brown sugar.
Put the ground beef into a mixing bowl, empty the contents of your taco seasoning envelope into roughly 1/2 cup of water (you may add more water, by the tablespoon, to make the mixture moist enough to blend well). Stir the seasoning into the water, until blended, pour into bowl with meat. Blend the ingredients together with your hands, the way you mix meatloaf. Heat up your George Foreman grill, and form the meat into 4 patties while you're waiting. When the grill is ready, put the burgers on it, and close the cover. Press gently but firmly on the cover. Grill 5 to 7 minutes, open the grill and turn the burgers over; grill another 5 minutes (the top part of this grill is not as hot as the bottom, you do need to turn). Toast your buns while the meat is grilling. Put a nice pinch of shredded cheddar on the bottom half of the buns. Place the burgers on top of the cheese,. add salsa or taco sauce, a slice of tomato, and a slice of onion, and then a pinch of shredded lettuce. Add the bun tops. Serve with corn chips and Corona -- Ay Yi Yi!
White Sauce: Melt butter, add flour and milk. Stir until thick. Cook spinach according to directions. Mix white sauce, sour cream, onion powder, boullion and salt in a large bowl. Combine with spinach and pour into a casserole dish. Cover with grated Parmesan. Bake at 350 F for 20 minutes. Serve hot.
Heat oil in a 6 quart dutch oven. Saute Cucuzza, onions, garlic and peppers until translucent or about 5 or 6 minute Add the can of tomatoes and the juice and continue cooking on medium heat until it comes to a low simmer. Add the basil salt and pepper. Crack each egg onto the top of the stew. Be sure the mixture is at a low boil, then cover and cook until the yolks are hard. Serve with a fresh crusty bread.
Whisk all crepe ingredients until smooth. Let stand 30 minutes. Melt 1/2 teaspoon butter in an 8 inch skillet. Pour in 1/4 cup batter, tilting to cover bottom of pan. Turn once. Repeat with remaining batter. For filling: Combine dry ingredients in a saucepan. Add rhubarb and bring to a boil. Cook and stir 2 minutes until thickened. Cool slightly and add food color. If you use fresh rhubarb you may need to add a little water to the pan. Make the topping by beating the cream cheese and the 1/2 cup cooled rhubarb mixture until smooth. Place a generous tablespoonful of filling on each crepe. Roll or fold in quarters and arrange on platter. Top with cream cheese topping and serve warm.
In a food processor, process cheese, butter, mustard and paprika until smooth. Place a piece of ham on each crostini. Top with cheese mixture, dividing evenly. Place on a baking sheet and broil until cheese begins to brown. Sprinkle with parsley before serving.
Sift together dry ingredients. Combine liquid ingredients in separate bowl; add to the dry ingredients, stirring only until they're just combined. (Batter will be slightly lumpy.). Surely you know what to do with the pancake batter from this point, right?
Make the butter soft and add sugar to it; If using it. Mix eggs, cream, and flour. Do not beat the dough. Dough must stand in cool place for 15 minutes. Preheat the oven to 350°F Dough must be rolled out into a thin sheet and laid into the greased baking sheet, shaping and raising the edges all away around. Sugar is then mixed with blueberries, if using, and the potato flour or breadcrumbs. Then the filling is spread on the dough, bake untill the crust is brown. Take out of oven and let it sit until pie is cooled down ten minutes and then serve.
Preheat oven to 450 degrees. Coat jellyroll pan with cooking spray. Cut potatoes in half, lengthwise. Place each potato half, cut-side down, on cutting board; cut into 1-inch thick wedges. Combine chili powder, thyme, salt, cumin, and cinnamon. In a separate bowl, toss together potatoes, oil and spice mixture until well-coated. Arrange on pan in a single layer. Roast until potatoes are tender and browned, 20-25 minutes.
Preheat oven to 350F and lightly butter a casserole dish. Cook on low heat until cushaw is done. Place in buttered casserole; sprinkle top with brown sugar. Bake for about 30 minutes.
Mix corn and oil, pepper to taste, and bake at 400 degrees for 15 mins Mix the roasted corn together with all the other ingredients! Serve with tortilla chips.
Prepare marinade by placing mustard in a small bowl and gradually adding sesame oil stirring to remove lumps. Add soy sauce and mix well. Reserve 1 cup marinade for chicken, and set remaining marinade aside. Cut chicken into bite-size pieces and place in reserved 1 cup of marinade. Heat oil to 350 degrees. Drop cellophane noodles into hot oil in small batches. When the noodles"explode", remove immediately and place on paper towels to drain. Continue cooking batches of noodles until all have been cooked. Cook won ton strips in oil in small batches until lightly browned. Drain on paper towels. Drop nuts in oil and cook until lightly browned. Drain on paper towels. Using a large oblong platter, arrange lettuce on platter. Layer won ton strips over lettuce. Layer cellophane noodles over won ton strips. Layer marinated chicken over noodles. Sprinkle with green onions and nuts and either drizzle with remaining marinade or serve marinade with the salad. Garnish with chopped parsley and serve immediately.
Pour the oil into soup pot and saute onions for five minutes. Add the potatoes, cabbage, chicken stock, wine, salt and pepper. Bring to a boil and reduce the heat and cover the pot. Simmer for an hour. Turn off the heat and let soup rest for 10 minutes. Serve hot.
Separate Eggs. Beat Yolks. In a baking dash add Yolks-Sugar-Salt-Milk-Vanilla. And Rice. Stiffly beat egg whites and fold into the mixture. Bake in the oven at 350 for 45 minutes.
In small bowl, sprinkle yeast over lukewarm water; stir to combine. Let stand 10 min until yeast is dissolved. In large bowl or food processor, combine all but 1 tbsp of the flour, all but 1 tsp of the salt and sugar. With on-off motion, pulse processor until mixture is blended. Add egg substitute, oil, zest, and food coloring to yeast mixture; stir to combine. If using large bowl, stir egg mixture into flour mixture, beating vigorously to combine. Transfer mixture to work surface, knead 10 minute until the dough is soft and elastic. If using food processor, with machine on, slowly add yeast mixture to flour mixture; process 1 min until dough forms a ball and cleans sides of bowl. Spray clean large bowl with nonstick spray. Transfer dough to prepared bowl. Let rise in warm, draft-free place, loosely covered, 1 hour until doubled in size. Spray 8 inch springform or round cake pan with nonstick spray. Punch down dough. Sprinkle work surface with remaining 1 tbsp flour; transfer dough to work surface. Cut off one quarter of the dough, set aside. Form remaining dough into ball, press gently into prepared pan. With thumb, make deep indentations into center of dough, forming a pattern that looks like 2 eyes, a nose, and a mouth. Shape reserved dough into 4 bone shaped pieces. Place 2 "bones" crisscrossed above "eyes" and 2 "bones" crisscrossed below "mouth." Let dough rise, covered loosely with plastic wrap, 1 hour, until doubled in size. Adjust oven rack to divide oven in half. Place dough in center of cold oven, set temp to 350. Bake 20 minute. Spray foil lined baking sheet with nonstick spray. Carefully remove bread from pan and place on baking sheet. Leave oven on. Brush top of bread evenly with margarine, sprinkle with reserved 1 tsp sugar. Bake 10 min longer, until bread sounds hollow when tapped. Transfer to wire rack to cool, slice. VARIATION: Substitute 2 tsp sweet butter, melted, for the margarine. 3 Points per serving (1/8 of bread).
Cream together butter and peanut butter until well blended and you can't see any of the butter anymore. Add sugar, one cup at a time, mixing until well blended. Add vanilla. Begin adding milk, a little at a time until it reaches the consistency you want. I usually don't measure, but I think I use all 3 tablespoons. Whip on high until fluffy and pale in color.
Melt ghee over medium heat. Add cinnamon, bay leaf, onions, ginger and garlic pastes, and cook slowly till onions are tender and translucent. Add one chopped tomato, curry powder, salt and pepper. Add in coconut milk and chicken stock, and let cook on simmer till the sauce thickens. Now add the rest of the tomatoes, chicken, lemon juice, and toss in a handful of cilantro. Allow to cook approximately 15-20 minutes. Serve with basmati rice or paratha.
In a bowl stir together soy sauce, sugar, sesame oil, green onions, garlic, ginger and 4 tablespoons sesame seeds; mix until the sugar is dissolved. Add in the steak and toss to coat; marinade 20 minutes at room temperature. Heat oil in a large skillet over high heat until JUST smoking, then add in the steak slices in one layer, saute the slices turning occasionally until browned and cooked through (this should take about 5 minutes, you will most likely have to cook the beef in batches, depending on how large your skillet is). Transfer to a platter and sprinkle with green onions and remaining 2 tablespoons sesame seeds. Serve the lettuce leaves on the side and roll the beef in the leaves. Serve with cooked rice.
Place the cauliflower, carrots and onion in steamer basket. Cover and steam over boiling water for 10 minutes. Add mushroom and steam 5 minutes more or until vegetables are just tender. Meanwhile, melt margarine. Add lemon juice, basil and marjoram. To serve, place vegetables in serving bowl. Pour lemon mixture over vegetables and toss to coat.
Halve the avocado, remove seed. With a paring knife, crisscross through the flesh; using a teaspoon, scoop out the diced flesh into a medium-sized bowl. Add the lime juice. Using a fork or pastry blender, mash the avocado, leaving some texture. Add the wasabi paste, ginger, cilantro, garlic and a pinch of salt (to taste). Mix well. Taste and adjust seasoning, adding more wasabi and salt if needed. Serve with tortilla chips or deep-fried won ton triangles. Makes about 1 cup.
If your meat isn't very thin, pound it until it is; sprinkle both sides lightly with salt and pepper. Have ready beaten egg in one bowl, bread crumbs in another. Dip veal into egg, let excess drip off, then dip in bread crumbs; set on a rack. Heat oil and butter together in a large frying pan over medium heat. Saute veal until golden on both sides, about 15 minutes total. Remove to a serving platter and keep warm. Add onions to the skillet (you may need to add a little extra oil) and saute until limp but not brown; then add pepper rings, beef broth and mushrooms. Cook until vegetables are tender. Combine cream and flour, and stir this into vegetables. Heat until thickened, then pour over veal and serve immediately.
Place flour in food processor. If using unsalted butter, add 1/4 teaspoon of kosher salt and blend together. Cut butter in 1/4 inch chunks and pulse in food processor a few times. Add water one tablespoon at a time and pulse until the mixture starts to come together. NOTE: this won't come together the same way as dough in a mixer will; it will have to be combined by hand in the next step. Turn out contents of food processor on a lightly floured surface. Combine the wet and dry components until a dough is formed. Knead to ensure that all the dry parts are absorbed. Roll into a ball, then flatten out. Wrap in plastic wrap and place in refrigerator to rest for at least 15 minutes. While the dough is resting, clean out food processor, then combine half-and-half with beaten eggs, salt, and pepper. Blend thoroughly. Chop spinach, slice mushrooms, and grate cheese and set aside for later. Preheat oven to 375 degrees F. Remove dough from refrigerator and place on lightly floured wax paper or a Silpat. Roll the dough out using a rolling pin until it's larger than the diameter of the pie pan you're using. Lift sheet of wax paper or Silpat with the dough, and flip over on top of pie pan. If using a ceramic pan with a ridge on it, make sure the dough is stretched out to cover the ridge. Flatten out dough to make sure there are no air pockets. Try to make the dough as even in thickness as possible. Layer spianch, mushrooms, and cheese on the bottom of the pie crust. Pour egg mixture into the crust evenly, making sure to push any cheese down below the surface. If using a ceramic pan with a ridge on it, wrap with aluminum foil or use crust protectors to avoid burining. Bake for 45 minutes or until the egg is set. Cut into 8 even slices.
Brown the ground beef with the onion, drian and let cool. Mix in the spices and adjust to your taste. Fold each square into a triangle, add about one teaspoon meat mixture, and seal edges with water (or) fold each square into an ice cream cone shape, turn up bottom and seal with water, add about one teaspoon of meat mixture, fold over top and seal using water. Deep fry in hot oil until golden brown-this does not take long! To store: freeze and thaw in oven 10 minutes at 350 degrees. This helps prevent soggy samoosa!
In a 2-quart pan over low heat, combine sugar and water and cook until sugar is dissolved. Add chocolate chips and butter; stir until smooth. Remove from heat and stir in corn syrup. Stir in vanilla. Serve over ice cream. Store tightly covered in refrigerator.
**Preheat to 350**. Spray 9x13" baking pan with cooking spray. Combine pumpkin, milk, sugar, eggs & pumpkin spice. Stir to combine. Pour into prepared pan, and sprinkle with cake mix, followed by the graham crackers & toffee. Pour melted butter evenly on top. Bake 45-50 mins until center is set and edges are browned. **Serve with ice cream or whipped cream**.
For the dressing: Mix all ingredients together and chill. Pour over a salad of iceberg lettuce, tomato, cucumbers and red onion. Sprinkle 1 teaspoon of black pepper over salad before adding dressing. Toss to mix well. Top with crumbled Feta Cheese. For the Hummus: Puree all ingredients in blender or food processor. Add additional chick pea juice if necessary to make a smooth consistency. Spread pita pocket with hummus and fill with salad.
Spread butter over bottom of heavy large baking pan with 1 inch sides. Arrange bread sliced in pan. In large bowl beat eggs, milk, sugar, syrup, vanilla, and salt to blend. Pour mixture over bread. Turn bread slices to coat. Cover with plastic and refrigerate overnight. In the morning, preheat oven to 400 degrees. Bake French bread 10 minutes. Turn bread over and continue baking until just golden, about 4 minutes longer. Transfer cooked toast to plates and sprinkle with powdered sugar. Serve at once with warm maple syrup and chopped, toasted walnuts.
Pour one cup of rice, cream soup, and milk in the bottom of a 9x13 pan (with a lid), lay chicken on top, sprinkle with onion soup mix, make stuffing as directed on box and put on top of the onion soup mix. Cover with lid (or foil) and cook at 350 for 1 and 1/2 hours.
Prepare couscous according to package directions. Rinse shrimp and pat dry. Season with salt and pepper to tast and set aside. Heat olive oil in a large skillet over medium heat. Add onion, salt and pepper. Cover and cook until onion is soft, about 5-7 minutes. Add cumin and cinnamon and stir to coat onions. Next, add bell pepper and raisins and cook for about 4 minutes more. Add tomatoes, and simmer mixture for another 3 minutes. Finally, add the shrimp and cook until shrimp are pink and cooked through, about 3-4 more minutes. Serve with couscous.