HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat 1 tbsp olive oil in a large pan. Add in the ground beef and break it apart with a cooking spoon into smaller pieces. Season with salt and pepper to taste and cook till no longer pink. Set aside on a separate plate. In the same pan, cook the onion, garlic, and ginger for 3-4 minutes. Add the meat and water chestnuts into the pan. Stir in the hoisin sauce and soy sauce and cook everything together for a few minutes. To serve, place the meat mixture in the lettuce cups and top with shredded carrots, peanuts, sesame seeds, green onion, and extra hoisin sauce.
First layer: Dissolve jello in the boiling water. Add the raspberries, which have been partially thawed. Pour into a bundt pan & refrigerate until set, approx 2-3 hours. Second layer: Whip cream cheese with mixer (it is best to have the cream cheese at room temp, I take it out of fridge when I put the jello in to set). Mix in the powdered sugar & Cool Whip and whip well. Spread over set jello & place in refrigerator. Third layer: I crush the pretzels in a gallon size ziploc bag & use a rolling pin. Could also crush using a blender & doing 1/2 at a time, making sure not to make them too fine. Mix melted butter, sugar & pretzels together. Bake in 350 degree oven for 15 minutes, stirring every 5 minutes. Stir & cool slightly then sprinkle over the second layer. Refrigerate until ready to serve. Place bundt pan in sink of warm water for a minute, slip a knife around the edges in a couple spots to loosen from pan, place serving plate on top & flip to unmold the salad. Slice & serve. Hint-If you choose to make this in a 9x13 cake pan instead of a bundt pan, you could reverse the layers & just bake the pretzel layer in the bottom of the cake pan for 10 minutes without stirring & cool slightly. You need to be very careful spreading the second layer over the pretzel layer. Then the jello layer goes on top & refrigerate overnight. This way you don't have to wait for the jello to set before completing the other 2 layers & you would not unmold. This way works best if bringing to a potluck.
Mix first 6 ingredients into a casserole consistency. Salt and pepper to taste. Use milk to loosen as much as needed. Pour into baking dish and pat top with butter. Bake in a 350 degree oven uncovered for 1 hour.
Preheat oven to 350°F Mix walnuts, sugar and spices; set aside. (To finely chop the nuts, place them along with the sugar in a food processor container and cover. Process until the nuts are finely chopped.). Beat cream cheese, 1/4 cup of the honey and the vanilla in a large bowl with an electric mixer on medium speed until well blended. Add eggs, 1 at a time beating well after each addition. Place layers of the phyllo sheets in a 13x9 inch baking pan, brushing each layer with the melted butter and sprinkling a rounded tablespoon full of the walnut mixture over every other layer of phyllo. After all the layers are done, spread the top with the cream cheese mixture. (NOTE - to keep the phyllo from drying out, keep them covered with a sheet of plastic wrap or parchment and a damp towel until ready to use.). Bake 25-30 minutes or until the cream cheese mixture is set. Heat the remaining 1/4 cup of honey and drizzle over the baklava. Cool to room temperature. Cut into squares and serve. Storage know how - Cover with plastic wrap and store in refrigerator up to 2 days. For best flavour, remove from refrigerator about 30 minutes before serving.
Preheat a dry skillet over a medium-high heat. Add the walnuts, maple syrup and salt. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 minutes. Let cool.
Preheat oven to 350 F degrees. Combine bread, onion, parsley, poultry seasoning, salt and 1/2 cup milk. Spoon into a greased 1 1/2 qt shallow baking dish. Drain peas,[b]reserving liquid[/b], and spread over bread mix and add ham. Melt butter in a saucepan, remove from heat and stir in flour, mustard and remaining salt. Mix reserved pea liquid and enough milk to to equal 2 cups. Combine with milk mixture and cook over medium heat (stirring constantly) until sauce come to a boil, reduce heat and simmer 1 minute. Pour sauce over ham, sprinkle with cheese and bake 15 mins until brown and bubbly.
Prepare the Kraft Macaroni& Cheese as directed. I also start browning the ground beef, adding the onions. Drain fat. Mix browned, ground beef& onion with the macaroni& cheese and serve! This recipe is so easy and kids should really love it!
Mix beef, bread crumbs, onion, egg, & parsley. Shape into 24 meatballs. In skillet, brown meatballs & pour off drippings. Stir in soup, water, & pickle. Cover & cook over low heat for 20 min., stirring often. Serve with rice.
In a large bowl, combine corn, celery, pepper and cheese. Add dressing and toss to coat. Stir in parsley before serving.
Combine oranges, mushrooms and onion in a mixing bowl. Pour Catalina dressing over top and toss to coat.
In a large saucepan, add 1 inch of water, then add carrots, & bring to boil. Cover, reduce heat & simmer 9-11 minutes or until crisp-tender, then drain & set aside. In the same saucepan, combine remaining ingredients, & cook, stirring constantly until lightly thickened. Return carrots to saucepan & stir until glazed & heated through.
Place beef in steam-jacketed kettle; cook in its own juice until it loses its pink color, stirring to break apart. Drain or skim off excess fat. Combine chili powder, cumin, paprika, salt, garlic powder and red pepper. Stir into cooked beef. Combine tomato juice with hot water to make 2 gallons; reserve for use in next step. Add beans, tomatoes, tomato paste, and onions to cooked beef; stir well. Add reserved bean liquid and hot water to the beef mixture; stir. Bring to a boil; cover; reduce heat; simmer 2 hour. DO NOT BOIL. Stir occasionally. Serve over frito's with grated cheese on top, have chopped onions and ketchup for condiments.
Place the crabmeat in a paper towel-lined bowl. Allow to stand for 15 minutes. Remove paper towel. Mix mayonnaise, lemon pepper, celery, pickle relish and toasted almonds together. Gently toss with crabmeat. Slice avocado in 2 around the seed. Split and remove seed and discard. If desired, put a little lemon juice on the avocado before filling. Fill seed hole and tops of avocado with crab mixture sprinkle with a little paprika, and serve immediately on a green bed of lettuce.
Cook and drain noodles and put in a large bowl. Stir in margarine and eggs. Peel and chop apples. Rinse raisins in hot water and drain. Combine all ingredients together, add seasoning and mix well. Preheat oven to 350 deg F. Pour kugel mixture into a greased 9" x 13" baking pan. Bake for 40-60 minutes or until lightly browned.
Empty Hunts chunky crushed tomatoes, stewed tomatoes, and Hunts tomato paste into the pot. Add the extra-virgin olive oil to the pot. Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot. Dice the shallot, and dump that into the pot. Add the rest of the ingredients, except the ground beef and finely chopped onion, and stir to mix well with a large long handled wooden spoon. Do not strain, as the pulp adds to make this a thick and wonderful sauce. Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout. Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours. While the sauce is simmering, brown the ground beef and the finely chopped onion in a skillet. When the beef is browned, add the beef and finely chopped onion into the sauce. If the sauce is too thick for your liking, add a little red wine or water. Remove from heat and give it one last stir. NOTE: Use only Hunts Chunky Crushed Tomatoes and Hunts Tomato Paste. Conagra Foods makes both Angela Mia and Hunts, so Angela Mia would also be alright to use.
Over medium heat melt butter or margarine in a 6 quart stock pot, add onions carrot and celery and saute until onions are transparent and carrots have softened, add garlic toward the end and allow to soften (about 2 minutes), remove from heat. In a blender combine sauteed onions, carrots, celery and garlic with roasted Anaheim chili, 4 cubes of bouillon and 4 cups of hot water-- puree. Return vegetable puree to stock pot and place over medium heat, add both packages of cream cheese stirring until completely blended with vegetable puree. In separate bowl blend 4 tablespoons of flour with 1/2 cup of the warm cream cheese and vegetable puree mixture to get out lumps then stir in 1/2 cup boiling water, combine with contents of stock pot. While stirring the pot bring contents to a boil. Allow contents to boil while stirring for about 2 minutes then simmer. Add the 1/2 lb of American cheese a couple of slices at a time until melted. Once cheese is melted incorporate the can of tomatoes (with juice), roasted red pepper, corn, hot sauce, cayenne pepper and cumin. Allow to simmer for at least 1 hour stirring occasionally to prevent burning. Serve and enjoy!
Bring the chicken broth to a boil in a soup pan on high heat. Lower the heat to medium high, stir in the orzo and cook until al dente, about 8 to 9 minutes. The soup should be very brothy at this point. Stir in the lemon juice. In a bowl, beat the egg yolks. Stir the hot broth into the egg yolks, 1 tablespoon at a time, up to 6 tablespoons. This tempers the yolks and prevents them from cooking too fast and curdling. Stir the yolks into the soup and take the pot off of the heat. Stir well. Add a pinch of salt, or to taste. (You could add pepper if you like.white pepper would work nicely.). Ladle the soup into 2 to 4 soup bowls and serve right away!
Coat chicken breasts in flour and seasoning. Brown on both sides lightly in butter in a skillet. Place browned chicken in a baking dish; add pan drippings and 2 tablespoons water. Cover each breast with sour cream and sprinkle paprika on top. Cover baking dish tightly with foil. Bake at 350 degrees for an hour or until chicken is done.
Place all ingredients in crockpot and cook on low over night or all day. Do not cook on high as the beef could burn. Serve on top of egg noodles or rice for a filling easy dinner.
In a bowl, mix ground beef, onion and bread crumbs. Add salt and pepper to taste. Shape meat mixture into 36 even-sized balls. Flatten each ball slightly, place a piece of cheese in the middle and mold the meat around it, sealing well. To make the barbecue sauce, put tomato paste, vinegar, honey, dry mustard, Worcestershire sauce and broth in a small saucepan and simmer 10 minutes. Blend cornstarch with orange juice, stir into sauce, and simmer 1 minute. General fondue directions: Fill the pot a third full of vegetable oil and heat on the stove until it reaches 375 degrees. Then, carefully transfer the pot to the burner on the table. If too much food is added to the oil, the temperature will drop, so reheating on the stove will be necessary. At the table each person spears a piece of meat, fish or vegetable with a fondue fork and places it in the oil until cooked to their taste. Makes 4 to 6 servings.
Combine breadcrumbs and salt in medium bowl, add scallops and toss to coat. Heat oil and butter in large skillet over high heat. Add parsley and garlic, cook 20 seconds. Add scallops and cook 4-5 minutes, turning once, until browned. Add wine and lemon juice, cook 1 minute more. For appetizers, transfer to heated scallop shells, if desired.
Preheat oven to 350 degrees. Cook noodles, drain. Brown meat with onion and green pepper. Add seasonings and tomato sauce to meat mixture. Simmer 5 minutes. Combine cottage cheese, sour cream, 1/2 cup shredded cheese and cooked noodles. Place 1/2 of noodle mixture in greased casserole. Cover with the meat mixture. Put rest of noodle mixture on top. Sprinkle with 1 cup shredded cheese over all. Bake 20 minutes. Add Parmesan cheese and bake additional 10 minutes. ***For OAMC/Freezing - Assemble up to the point of baking and freeze. Allow to thaw before baking.
Heat vegetable oil in a wok. Add garlic and gingerroot. Add broccoli. Stir fry to coat with oil. Add water and soy sauce. Continue to stir fry until broccoli is bright green and tender crisp, 3-4 minutes. Serve at once.
Preheat oven to 450 degrees Boil potato-meanwhile cook onion in butter until soft and light brown. In a large bowl beat potato. Add to this the onion, beaten egg, mustard and cloves. Mix well. Fold in ham, 1/2 of the cheese and cheese sauce. At this point taste to see if you need a bit of salt-most likely you won't. Turn into deep pastry lined pie plate. Top with remaining crust, crimp and seal. Bake on the lowest rack at 450 for 10 minutes. Reduce heat to 350 degrees and bake for 30 min. Top crust with remaining cheese and cook for about 15 min more. Remove and let stand for 20 minutes or chill and serve cold. Cheese Sauce Directions Melt butter in a medium saucepan. Stir in flour and spices and cook until bubbly. Remove from heat and gradually stir in milk. Return to heat and cook until thick and bubbly. Stir in cheese and cook until melted.
Mix 1 tbsp of the brown sugar, paprika, minced onion, chili powder, salt, garlic powder, and allspice. Sprinkle 1 tbsp on this mixture into the bottom of the slow cooker, with the remaining being rubbed all over the pork roast. Add vinegar and remaining brown sugar tot he slower cooker and stir to mix. Then add the pork roast. Cover and cook on low for 8 to 10 hours or until pork is fork tender. Remove pork to cutting board and shred. Return the shredded pork back to the crock pot and add in the scallions. Mix thoroughly. Place 1/4 cup of BBQ on each dinner roll and serve.
Place olive oil in a large nonstick skillet and heat. Put in the green pepper and onion and cook until tender, about 8 minutes. Set aside. Place pizza crust on a lightly greased baking sheet. Top with the beef, onion and green pepper mixture, and cherry tomatoes. Sprinkle with Swiss cheese, Parmesan cheese and Italian seasoning. Bake in a 400*F. oven about 8 minutes or until cheese melts and pizza is heated through.
Heat one inch of shortening in large skillet. Cut biscuits into quarters and fry 1-2 minutes on each side or until golden brown. While biscuits are frying, combine cinnamon and sugar in shallow dish and mix well. Once biscuits are done cooking roll immediately in sugar/cinnamon mixture. Best served HOT! Enjoy!
Whisk the dressing ingredients together. Toss the salad ingredients with the dressing. Refrigerate for 2 hours prior to serving to let the flavors blend.
Bring a large pot of water to boil, and have a large bowl with cold (ice) water standing by. Drop the peaches into the boiling water one a time. Keep them in there for no more than a minute, then take out and immediately put into cold water. The skins will slide right off! Slice peaches into a prepared baking dish. Add blueberries. Mix 1 tsp of the cinnamon and all of the cornstarch. Note, I do not add additional sweetener to the fruit, but you might want to if they are not ripe, or not in season. Melt the butter and let it cool a bit. Mix together the baking powder, the additional cinnamon, sucanat (which is dried sugar cane juice and is AWESOME), almond flour (or you can go half almond flour with wheat flour, or just go with wheat flour), and butter. Add the hot water until it is the conisistency of a sweet bread batter. Pour over your fruit and bake at 425 for 30-40 minutes or until the top is golden brown.
In a large bowl, combine the sugar, eggs and butter; beat well. In another bowl, sift together the flour, salt, baking soda, cinnamon and nutmeg. Stir the dry ingredients into the creamed mixture. Add the chopped apples and nuts. Mix together well. Pour into a well greased 9x13-inch pan. Bake at 350°F for 45 minutes. For the butter sauce: Melt the 1/2 cup butter in a saucepan on low heat. Add the sugars and evaporated milk. Heat slowly, do not let boil. Serve with apple cake. You may dollop each individual piece with whipped cream as well. Delicious!
Heat oven to 350°F Bring 5 quarts of water to a rapid boil. For best results, add 1 tablespoons of salt. Add pasta and stir; return to rapid boil. Cook uncovered, stirring occasionally, for 4 to 6 minutes. Remove noodles from boiling water and place them in a bowl of cold water. Tubes will be firm; making them easy to fill but will finish cooking and become soft and tender while cooking in the oven. In a large bowl stir together ricotta cheese, 1-1/2 cups mozzarella cheese, 1/4 cup parmesan cheese, eggs, parsley and seasonings. Pour enough spaghetti sauce in the bottom of a 13x9-inch pan to just cover the bottom of the pan. Spoon about 1/3 cup cheese mixture into each pasta tube; place in the pre-sauced pan. Pour the remainder of sauce over filled pasta; sprinkle with remaining mozzarella and Parmesan cheese. Cover with foil; bake 35 minutes or until hot and bubbly. Remove from the oven and serve.
mix mayo,ac vinegar,pickles,celery,onion,tuna,hot sauce,sugar together. toast bread. put tuna mixture on bread and dig in!
Cut chicken into serving pieces, and salt. Lightly brown onions in fat. Blend in half the paprika. Add tomato juice and chicken. Simmer, covered, 1 hour or until tender. Remove chicken. Add remaining paprika to sauce, then add the flour beaten into sour cream. Simmer, stirring, 5 minutes or until well blended. Put sauce through sieve, food mill, or blender. Heat chicken and pureed sauce together over low flame. Arrange chicken on warm platter. Pour half the sauce over; pass the rest separately in a sauceboat. Serve with Flour Dumplings.
Boil chicken thighs until tender and shred into pieces when cool enough to handle. Melt butter and saute chopped onions and chopped celery until softened. Crumble corn bread (sometimes I use cornbread muffins from the bakery section of my local supermarket) and seasoned bread crumbs. Add the onions, celery, milk, soup, salt, pepper, and seasonings. Add chicken and chicken broth one cup at a time or until mixture has a smooth consistency. Beat eggs slightly and add to mixture. I usually do a taste test at this point and add more seasonings if needed. Bake in a large greased pan at 375 degrees for 30 to 40 minutes or until top is golden brown.
Place milk in a heatproof, microwave-safe jug. Microwave on medium-high (75%) for 30 to 40 seconds or until heated through (do not allow to boil). Stir in 1 tablespoon butter. Sift flour into a bowl. Stir in yeast, 1/4 cup sugar and 1/2 teaspoon cinnamon. Make a well in the centre. Add milk mixture. Mix to form a soft dough. Turn out onto a lightly floured surface. Knead for 10 minutes or until smooth and elastic. Place dough in a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm place for 1 hour or until doubled in size. Line a baking tray with baking paper. Using your fist, punch dough down. Turn out onto a lightly floured surface. Knead until smooth. Press dough out until 2.5cm thick. Using a 6.5cm cutter, cut 12 rounds from dough. Using a 2.5cm cutter, cut circles from the centre of each round. Place doughnuts, 5cm apart, on prepared tray. Cover with lightly greased plastic wrap. Set aside in a warm place for 30 minutes or until doubled in size. Meanwhile, preheat oven to 200°C/ 180°C fan-forced. Cook doughnuts for 10 to 12 minutes or until golden brown and cooked through. Combine remaining sugar and cinnamon in a bowl. Brush doughnuts with remaining butter. Dip in sugar mixture, shaking off excess. Place on plates. Serve.
PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. COMBINE sugar and cocoa powder in a medium bowl. Set aside. Combine cherries, lemon juice and cocoa mixture in a large saucepan. Bring to a full rolling bowl that cannot be stirred down, stirring constantly. Stir in pectin. Boil hard for 1 minute, stirring constantly. Remove from heat and add coconut and Kirsh, stirring well. Skim foam if necessary. LADLE hot conserve into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Stir sugar into the orange juice until sugar is dissolved. Put everything in a blender and blend until well mixed. Pour into popsicle moulds and freeze until firm.
In a small skillet, cook the beef, onion, and green pepper over medium heat unti the meat is no longer pink; drain. Stir in the ketchup, brown sugar, mustard and Worcestershir sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Serve on buns.
Lightly salt the grated zucchini and put in a colander to drain for 1/2 an hour. Get out as much water as you can by squeezing the zucchini between your hands, before proceeding with recipe. Lightly saute the onion and green onion in 1 tblsp olive oil in a non-stick skillet. In a bowl, combine the zucchini with the onion and add the feta, egg and dill. When this is combined well, add the flour, a little at a time, until you have a very soft dough. Take a tablespoonful of the zucchini dough and drop into a the flour you've put aside for dredging. Gently press down on the dough to give it a pillowey-disk shape. Turn over and dredge other side. Do this to a number of fritters (as many as you think will fit into your frying pan at one go without over-crowding). Heat oil (we use olive oil here in Greece, but a vegetable oil could be used instead) over medium heat and, when hot, add fritters. Fry until deep golden-brown on both sides. Remove to paper towels to drain. Repeat, using up remaining fritter dough. Note: Grated pumkin can be used in place of the zucchini.
Pour the tea over ice in a large glass. Add the carbonated water and sugar, if desired, and garnish with the slices of fruit. VARIATION: For a Mango Tea Punch, substitute mango-flavored black tea for the passion fruit-flavored black tea. Proceed as directed above.
Combine carrot, onions and garlic in a 6-quart slow cooker. Rinse ribs and pat dry; season with salt and pepper. Heat oil in a large, wide pot over moderately high heat until hot but not smoking. Add ribs, in batches, and cook, turning, until browned on all sides, about 15 minutes. Transfer, as cooked, to slow cooker. Stir together tomatoes, broth, wine, parsley, cornstarch and tomato paste in a bowl; pour over ribs. Add bay leaf. Cover and cook, 9 to 11 hours on LOW or 4-1/2 to 5-1/2 hours on HIGH. After cooking, skim off any fat from top (discard bay leaf). Combine 3-3/4 cups water, the polenta and salt in a large saucepan over moderately high heat. Bring to a boil, stirring constantly. Add cheese and cook, stirring constantly, until thickened, about 5 minutes. Serve ribs over polenta and garnish with parsley, if desired.
Preheat oven to 200 degrees. Place a heat-proof platter on the middle rack of the oven. In a medium bowl, combine the beans, tomatoes, red onion, avocado, lime juice, 2 tablespoons canola oil, cilantro and black pepper; toss gently. Let the salsa sit at room temperature while you cook the fish. In a small bowl, mix 1/4 teaspoon black pepper with the chili powder, cumin, oregano and about 1/2 teaspoon sea salt (or to taste). Rub both sides of the tilapia fillets with the mixture. In a large nonstick skillet, heat the remaining 2 tablespoons canola oil over medium-high heat until hot. Working in batches, cook two of the tilapia fillets until lightly browned and the flesh is opaque and cooked through, about 2 minutes on each side. Transfer the fish to the platter in the oven to keep warm while you cook the remaining two fillets. Transfer the fillets to the platter and spoon half of the salsa on top. Serve with the remaining salsa on the side. For fish tacos: Place the fish in warmed, soft flour tortillas. Top with finely shredded cabbage or lettuce and leftover salsa. A basic tartar sauce blends well with this fish, or you can mix chili powder with reduced-fat mayonnaise. Place a dollop on the fish.