HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients, except for coating ingredients. Season to taste. Combine coating ingredients in a seperate bowl. Spray glass baking pan with olive oil cooking spray. Drop batter by spoonfuls into coating mixture. Cover each piece completely. Place each covered piece into pan. Spray the top of each piece with cooking spray. Broil on high until tops are golden brown (about 7-10 minutes in my oven). Flip each piece over and broil again. I flattened mine with a spatula when I flipped them, but you don't have to. Place on paper towels. Sprinkle with salt if desired.
Heat shredded beef (or cooked ground beef, shredded chicken). Add the chopped green chiles and the garlic powder to the meat; mix well. You may also like to add some sliced black olives and chopped green onions. Mix in 1 cup of the shredded cheese. Warm the tortillas for a minute in the microwave, or warm in the oven. Spread about 1/2 cup enchilada sauce in the bottom of a 13 x 9 inch pan. Place a spoonful of meat mixture onto a tortilla; roll up and place seam down in baking pan. Repeat with remaining tortillas, placing them side by side in the pan as you go. Spread remaining enchilada sauce and any meat mixture over top of tortillas; sprinkle with remaining cheese. Bake at 350F degrees for 20-30 minutes or until hot and bubbly. Serve with a side of refried beans and garnish as desired with black olives, green onions, guacamole, and sour cream.
In a stock pot or dutch oven saute onions in butter until tender. Add water until pot is about 1/3 full. Add chicken thighs, garlic powder, salt, pepper and paprika. Make sure water is covering the chicken, if not add more until it just covers. Bring to a boil and then simmer for 90 minutes, covered, stirring occasionally. In the meantime, make the dumplings: Mix the flour, salt, pepper and paprika in a medium bowl until combined. Make a well in the center and drop in the egg and about 1/2 cup water. Stir and add more water by the tablespoon until you have a sticky dough that just leaves the side of the bowl. In a different large pot from chicken, boil water. Drop dumpling mixture by the teaspoon into the boiling water. (I use a regular teaspoon from my flatware, not a measuring spoon.) If dumpling mix is too sticky to drop from spoon, then dip the spoon into the boiling water, the dumpling should slide right off. When dumplings start floating on top, remove them with a slotted spoon or drain them. You may have to reduce the heat to see when they are floating. About 30 minutes before chicken should be done, add the dumplings to the pot with the chicken. After 30 minutes, you should have a delicious dish: the chicken should be tender enough that it is falling off of the bone and the dumplings should have made a thicker sauce out of the liquid the chicken was cooking inches.
Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches. Saute the onions and add 1 to 2 tablespoons of tomato paste. Continue to cook until the color starts to go from bright red to rust, then deglaze with the wine and vinegar. Ensure that any remains from cooking the beef and onions are loosened up from the bottom of the pan. Return the beef to the pot and add the beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer. Cover and cook, skimming broth from time to time, until the beef is tender (about 1.5 hours). Add the carrots, salt, pepper, and cajun seasonings, then bring to a simmer, covered, for 10 minutes. Add the potatoes and simmer until all vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Serve and enjoy!
Mix all but pecans. when well mixed fold in pecans. and pour into greased and sugared bundt pan. Bake at 350 for 1 hour.
In large soup kettle, combine all ingredients. Bring to a boil. Reduce heat, cover and simmer for 1-1/4 hours. Discard bay leaves and serve hot (Add cooked pasta, if you wish).
In a large skillet cook the bacon over medium heat until browned and crisp. Drain bacon on paper towels. Pour out all but 2 tablespoons of bacon drippings and add olive oil to skillet. Set pan aside. Season the pork chops with 1/4 teaspoon pepper and 1/4 teaspoon salt; dredge pork chops in flour. Heat skillet over medium heat. Add pork chops and cook on both sides until browned. About 8 minutes. Remove chops from the skillet and set aside. Slice the onion thinly. Mince the garlic. Add onion and garlic to skillet. Cook, stirring until onions soften, about 3 minutes. Slice the carrots thinly on the diagonal. Cut the cabbage lengthwise in half, cored, and sliced into shreds. Peel, core and thinly slice the apples. Add carrots, cabbage, bay leaves, hard cider, apples, remaining 1 teaspoon salt and remaining 1/2 teaspoon pepper. Stir well to combine, cover and bring mixture to a boil. Uncover pan and place chops on top of cabbage mixture. Recover and return to a boil. Reduce heat to medium and cook until chops are tender, about 25 to 30 minutes. Chop reserved bacon coursely and sprinkle over pork and cabbage. Before serving, remove the bay leaves.
Parboil the beans and carrots in a small pot in salted water for no longer than 1 - 2 minutes. Drain in a sieve under the cold-water tap, and pat dry. Mix the cider vinegar, castor sugar and mustard in a small bowl. With a whisk, gradually beat in the olive oil, and season with a pinch of salt. Put the lettuce leaves, torn up if too large, in a mixing bowl. Add the parboiled vegetables and the cucumber, and toss lightly. Then toss with just enough dressing to coat the leaves lightly. Divide among 4 plates. Top the salads with the salmon slices, each slice folded decoratively. Sprinkle with the chopped spring onions and grind over coarse black pepper. Add a lemon wedge to each plate. The leftover dressing can be passed around separately.
First brew the tea by bringing 4 cups water to a rapid boil. Turn off the heat, drop in the teabag, and let steep for an hour or so. Remove the tea bag and put the tea into the refrigerator to chill. When the tea is cold, make your drink by pouring juices, raspberry syrup, blackberry jam, and 1/3 cup of tea into a blender. Add 2 cups of ice and blend on high speed for 30 seconds or until the drink is smooth and all ice has been crushed. **You can add 2 tbsp of cream to the blender to make it a little creamier and top off with whipped cream.
Preheat oven to 350°F Oil a 9-inch square baking pan. Rinse the quinoa well, and place in a saucepan with 2 cups of water. Bring to a boil, reduce heat to medium-low, cover and cook for about 15 minutes or until all the water has been absorbed. Turn off heat and set aside. Squeeze alll the water out of the thawed spinach and place in a bowl. Add the quinoa and the rest of the ingredients and mix well. Spread the mixture into the prepared baking pan. Bake for 55 to 65 minutes until set and golden brown. Cool in the pan on a cooling rack for at least 20 minutes or until completely cool. Cut into 16 bars. This can be served either warm or cold. You can store the bars in the refrigerator for a week, or freeze them for up to a month.
Heat oven to 375. In a large bowl combine all ingredients except flour. Beat at low speed until well mixed. Stir in flour, then raisins. Drop by even tablespoons onto a greased cookie sheet. Bake 8-10 minutes or until lightly browned.
For crust, heat butter in pan mix in crushed graham crackers. Pour mixture in 9" pan and press down firmly. Slice pound cake into chunks and start the cake with one thin layer of pound cake chunks on top of crust. For ice cream layer, mix crushed heath bars into ice cream (reserve some for garnish) and then stir in caramel sauce. Spoon 1/3rd of ice cream mixture on top of pound cake layer. Repeat layering of ice cream mixture and pound cake until ingredients are gone. Put pan in freezer for several hours or overnight. Once frozen, take cake out of pan and frost with a coat of cool whip. Sprinkle the remaining heath bars on top.
Preheat oven to 350°F Lightly grease a 13 x 9 inch baking pan and set aside. Bring a large pot of lightly salted water to a boil and cook noodles until al dente, according to package directions. While water is coming to a boil, in a small bowl, blend the ricotta, spinach, basil, oregano, salt, pepper and egg. Spray a large skillet with cooking spray or use a tsp or so of oil and heat over medium heat. Saute onion, bell pepper, and garlic until tender. Add red pepper flakes if using and cook for 1 minute. Stir in beans, refried beans, and tomato sauce and cook until heated through. Spread about 1/4 cup of sauce on bottom of baking dish and top with three lasagna noodles. Layer ricotta mixture, sauce and mozzarella cheese; repeat two more times, ending with cheese. Top with parmesan cheese. Bake 45 minutes. Let stand 10 minutes before serving.
Cook beef or turkey (and peppers, onions). add sauce. heat until warm throughout. add pasta, cottage cheese, and 1/2 of mozzerella. mix well. put in casserole dish; top with remaining cheese (more or less) and stick in oven at 275 until cheese is melted.
Without cutting potatoes all the way through, cut 1/4" thick slices in potaotes. Blend together flour, salt, pepper and paprika; roll each potato in mixture. Place, uncut base down, in ovenproof dish or roasting pan. Drizzle with butter and sprinkle with thyme. Bake in 375F (190C) oven until tender, fanned out, golden and crispy, about 1 1/4 hours. To serve, drizzle with any remaining browned butter in pan.
Clean and debeard mussels under cold running water. Discard any mussels that do not close tightly when gently touched. Move clean mussles to refrigerator to keep cool. Heat 2 Tbs of Olive Oil in a small to medium skillet or saute pan. Add half of the chopped garlic and the red pepper flakes. Saute for 1 minute. Add tomatoes and salt to saute pan. Set to simmer approximately 15 minutes or until sauce thickens. Be sure to stir frequently. Stir in basil. Cover and reduce heat to lowest setting to keep warm. Start to boil Spaghetti in separate large pot. Meanwhile, heat remaining 2 Tbs olive oil and garlic in a large, deep saute pan on medium-high heat. Add 1/4 cup chopped parsley. Saute for 1 minute. Add white wine and simmer until hot. Add mussels to pan and cover. Let cook for 2 minutes or until all mussels are open. Stir in Shrimp and cook for another 2 minutes until shrimp are pink and cooked. Remove from heat and discard any unopened mussels. Drain Spaghetti and return to warm pot. Pour in tomato sauce and toss gently. Add in Seafood and all juices and toss lightly once again. Serve immediately while hot. Garnish with parsley if desired. Enjoy!
Brown chili meat, onion and garlic in a heavy skillet, over medium-high heat. Add oregano, chili powder, cumin, tomatoes, Picante sauce,. and hot water. Bring to a boil, lower the heat and simmer about an hour. Add jalapeno, salt and pepper and cook an additional 15 minutes.
Heat the oil in a large saucepan over medium and cook the onion for 5 minutes. Add the curry paste and garlic then cook, stirring, for about 1 minutes. Add the coconut milk, chicken broth, fish sauce, sugar, red pepper flakes and salt then bring to a boil. Add the vegetables and reduce heat and simmer until vegetable are soft. Squeeze lime juice over chicken then add chicken and basil to the pot. Cook until chicken is completely cooked. Serve over Jasmine Rice.
Heat water to boiling, gently set eggs into water. Boil 5-6 minutes and then rinse under cold water. Do NOT use a rolling boil or the eggs will break. If your eggs do break, keep their yolks anyway. Let cool completely. Peel eggs and cut in half lengthwise. Pop yolks out into a small bowl. To yolks, add mayo and dill. Mix very well, then salt and pepper to taste. Put yolk mixture into a plastic sandwich bag. Pipe mixture into each egg half. Garnish with fresh dill or chives.
Grease and flour the bottom of a 9x13 cake pan. Blend together all cake ingredients and pour into prepared pan. Bake at 350 degrees for 30-35 min. ,until toothpick inserted in center comes out clean. Let cool. Meanwhile, prepare icing. Place all icing ingredients into medium-sized bowl. Mix with electric mixer on high speed until icing becomes fluffy and thick enough to spread (this takes a while, about 3-4 min.) Spread on top of cooled cake. Refrigerate entire cake for a few hours before serving for best taste, and serve cold.
Preheat grill on high heat. Lay out ground chuck in a single layer and season well with salt and pepper. Divide chuck into four portions. Wrap each piece of Manchego in a 4-inch square piece of ham. Heat oil in a frying pan over medium heat. Add each ham-and-cheese bundle and fry, turning, until ham is crisped and cheese is beginning to melt. Allow to cool slightly, fold meat around each bundle to form hamburgers about 1 inch thick. Grill burgers for about 4 to 5 minutes a side or until just cooked through.
Make sure the squid bodies gave been thoroughly gutted. Rinse them, pat dry, and set aside. Place the chopped tentacles in a dish and set them aside. Prepare the stuffing: Briefly heat the olive oil in a medium-sized skillet, add the onion and garlic, and saute the vegetables 1 minute. Add the chopped tentacles and saute 1 minute. Remove the skillet from the heat, add all the remaining stuffing ingredients, EXCEPT the squid bodies, stirring to combine thoroughly. Stuff the squid: With your fingers or a very narrow small spoon (like a demitasse spoon), place about 2 1/2 tablespoons of the stuffing into each body, leaving some room in the cavity to allow for shrinkage as the squid cooks. After the stuff has been divided into the squid bodies, secure the opening of each by weaving a toothpick through it horizontally. Prepare the braising sauce: Use a skillet or braising pan with a tight fitting lid that is just large enough to hold all the squid in a single layer. Briefly heat the olive oil, add the onion and garlic, and saute for 1-2 minutes, until the onion is just soft. Add the remaining sauce ingredients and bring to a simmer. Braise the squid: Add the stuffed squid to the sauce in a single layer. Bring to a simmer, then turn the heat to low, and cover the pan tightly. Gently simmer for 50 minutes to 1 hour (the longer time for larger squid), checking after about 40 minutes to be sure the liquid has not evaporated and adding some wine or water if needed. Serve the squid hot with some of the sauce spooned over them.
Fill a highball glass with ice. Add all ingredients to a shaker and do a little dance -- Pour into highball glass and enjoy!
In large pot combine potatoes with broth and simmer, covered, 20 minutes or until potatoes are tender. Remove potatoes from heat and mash with potato masher. In frying pan, cook bacon until crisp and drain on paper towel and crumble; set aside. To bacon fat, add onion and mushrooms; saute until tender. Add the bacon/onion mixture to potatoes. Stir in milk, cream cheese, salt and pepper until cream cheese is melted. DO NOT BOIL. Garnish with green onions.
Cream together butter and brown sugar; beat in egg and vanilla. Combine flour, baking soda, cinnamon, ginger and salt. Blend into butter mixture. Fold in chocolate chips and walnuts. Refrigerate until firm. Preheat oven to 375°. Lightly grease baking sheets. Break off small pieces of dough; roll between palms into 1-inch rounds. Dredge rounds in powdered sugar. Arrange rounds on prepared sheets, spacing at least 2-inches apart. Bake 10 minutes. Let cool 5 minutes on sheets. Transfer to racks and cool. Store in airtight container.
Preheat oven to 400 degrees F. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, salt and nutmeg. In a separate bowl, mix together apple, egg, milk and butter. Add to dry ingredients and mix until just combined, but not overmixed. Spoon into lightly greased or cupcake lined muffin tray until about 2/3 full. Bake for 15-18 minutes or until golden and tops are firm to the touch.
Mocha Frosting: Dissolve instant coffee in the 1 Tbsp. milk. In a mixer bowl beat the butter with an electric mixer for 30 sec. Beat in 1 1/2c. of the powdered sugar and the melted unsweetened chocolate. Add egg yolks and the dissolved coffee crystals, beating till the mixture is well blended. Add the remaining powdered sugar and additional milk to make a fluffy frosting consistency. Slice the loaf cake horizontally into 3 layers. Beat together almond paste and the 3 tbsp water. Spread the bottom cake layer with 1/3c of the almond paste mixture. Top with the next cake layer and repeat layering with remaining almond paste mixture and 1/2c. of the frosting. Top with the remaining cake layer. Frost top and sides with the remaining frosting. Sprinkle sliced almonds atop. Store cake, covered, in the fridge.
Bring 6 cups of water to a boil in a large saucepan. Finely chop ginger in a food processor. Transfer to a large glass or ceramic bowl; add boiling water and stir to blend. Cover loosely with foil. Let the ginger mixture stand at cool room temperature 24 hours. Strain ginger liquid into large pitcher; discard the solids in a strainer. Add brown sugar to liquid and stir until the sugar dissolves. Add lemon juice and pineapple juice. Fill glasses with crushed ice and pour ginger beer over ice. If you like, add a little club soda. Serve with lime wedge to squeeze over. Enjoy!
Place flour in a bowl with olive oil and using your fingers combine to make crumbly. Add grated onion, salt and 2 Tbsp water, mixing with fingers to combine, adding an extra sprinkle of water at a time if required. Knead mixture to form dough. Break off small pieces (about 1-1/2 inch) and using a rolling pin flatten to about 1/8 inch. Place pieces on well oiled cookie sheet, brushing the tops lightly with more olive oil, then sprinkle with sea salt and rosemary or thyme. Bake at 350 degrees for 10-15 minutes until nicely browned.
Preheat oven to 425F. Mix dry ingredients together. Cut in butter, then add milk to make a soft dough. Let sit 10 minutes. Meanwhile, turn 8 soufle bowls upside down and wrap foil onto the outside. Grease well. Divide dough into 8 equal pieces and shape each over a bowl. Brush with egg and sprinkle more cornmeal over, if desired. Bake for 20-30 minutes. Let cool for a few minutes to let the bowls harden. Lift bowls off with foil, turn right-side-up, and fill with supper.
In a large bowl, mix the ground beef, blue cheese, bacon, scallions, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover and refrigerate for 2 hours. Preheat grill for high heat. Gently form the burger mixture into 4 patties. Grill patties to your desired doneness. Serve on rolls with lettuce, tomato, avocado and mayo.
In a large saucepan, bring 1/2 inch of water to a boil over high heat. Add the squash and onion. Lower the heat and simmer, covered, for 3 to 5 minutes or until squash is crisp-tender. Drain. Meanwhile, in a small saucepan, stir together the sour cream and flour. Stir in the milk, dill, salt, and red pepper. Cook and stir over low heat until heated through (do not boil). Pour over the vegetables; stir until mixed.
Finely dice the vegetables. Heat a non stick frying pan with the olive oil and add the carrot, zucchini, mushrooms and spices. Saute for a few minutes. Drain the tofu and add it to the vegetables and stir through for a further 3 minutes. Add the tamari. Steam the spinach and make the toast in the final few minutes of cooking. Spread hummus over the toast and spoon the tofu mixture on top. Add sliced avocado and spinach and serve.
Mix well. Drop by teaspoonfuls on parchment lined sheets or ungreased sheets. Bake at 350 degrees for 12-14 minutes.
Preheat oven to 400°F Bring a large pot of salted water to a boil. Boil pasta, uncovered, for about 5 to 6 minutes, stirring occasionally, until the pasta is al dente. Remove from heat, drain the pasta, and then return the pasta to the pot. Meanwhile, heat the olive oil over medium heat in a heavy skillet. Add the onion and saute until soft and lightly brown, about 3 minutes; remove from heat, and add the onion to the pasta. Cook bacon strips in the same skillet until crisp, set on a paper towel to drain. Once cool, crumble into small pieces, and add to the pasta. Add the chicken broth, peas, ricotta cheese, egg, basil, parsley, parmesan cheese and salt and pepper to the pasta, and stir to combine. Transfer pasta to a 7x11 casserole dish. Sprinkle Fontina cheese and bread crumbs on top and bake in oven for 10 to 15 minutes until the cheese has melted and the bread crumbs have turned a golden brown.
Cook meat and onion together until meat is browned. Add remaining ingredients and mix. Cover; simmer gently over low heat 30 minutes. Stir occasionally. Spoon into 8 buns.
For the Balsamic Vinaigrette, whisk together all ingredients except olive oil until thoroughly blended. Gradually whisk in olive oil. Makes 1 2/3 cups. For the Sweet and Spicy Pecans, stir together 1/4 Celsius sugar and warm water until sugar is dissolved. Add pecans; soak for 10 minutes. Drain, discarding syrup. Combine 2 T. sugar. Chili powder, and pepper. Add pecans, tossing to coat. Place pecans on lightly greased baking sheet.* Bake at 350 for 10 minutes, stirring once. To assemble salad: Toss greens with some of the Balsamic Vinaigrette. Arrange on 6 plates. Arrange orange slices, berries, pecans and cheese over greens. Drizzle some additional dressing over salad and serve. If strawberries are not in season, I've substituted kiwi fruit -- I'm sure there are many fruits that you could use. *Note: I always line my baking sheet/pan with parchment paper -- the pecans get pretty sticky while baking and it sure makes the clean-up a snap.
Heat the oven to 475 degrees F. In a large bowl, toss the Brussels sprouts with 2 tablespoons olive oil, then place them in a single layer on a rimmed baking sheet. Roast the Brussels sprouts in the oven, tossing periodically, until crisp and lightly browned, about 15 minutes. Toss the Brussels sprouts every few minutes for even coloring. While the Brussels sprouts are roasting, in a large bowl, whisk together the remaining one-fourth cup olive oil, lemon juice, salt, pepper, garlic and red pepper flakes to form a dressing. When the Brussels sprouts are roasted, remove them and toss them with the dressing. Transfer to a platter and serve hot.
Saute the fillet in butter to the right degree. Pour over the warmed brandy and flame. Top the steaks with mushrooms and Bearnaise Sauce. Add the ham then broil for about 2 minutes. Add the cheese and broil until the cheese is melted.