HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°F Scrub potatoes, and place in hot oven. Bake until done - about 45 minutes. Wash kale, remove ribs, and chop coarsely. Place in covered, microwave-safe dish, and microwave until wilted, and crisp-tender. About 3 minutes. Set aside to cool. Heat oil in medium skillet. Saute onions and bell pepper until tender. Place in medium bowl. Squeeze as much moisture from the kale as you can with your hands. Chop and add to bowl with onions and peppers, stir to combine. When potatoes are done, remove from oven. Carefully cut in half, and scoop the insides into the bowl with the vegetables, leaving a 1/4" shell. Place shells on a baking sheet, cut side up. Mash the potatoes and vegetables together. Add milk to moisten mixture - it should not be creamy like mashed potatoes, but retain some texture. Spoon the mixture back into the shells. Sprinkle each with a tablespoon of cheese. Return to oven until heated through, and the cheese is melted, about 10 minutes. Serve.
Drain apricots, reserving 1-1/2 cups liquid. Puree apricots in a blender. Dissolve Jell-O and sugar in boiling water. Stir in reserved apricot syrup. Chill until cooled. Blend in apricots and chill until slightly thickened. Fold in whipped cream. Put in pan and chill.
Season the tenders with salt, pepper and paprika. Place in a large bowl or in a large plastic bag with a zip-lock closure. Add buttermilk, mix well and marinate at room temperature for 30 minutes or for up to one day in advance refrigerated. Preheat the oven to 350°F and line 2 baking sheets with foil. Lightly oil the foil. Combine the Planter's Peanuts and the breadcrumbs in the bowl of a food processor. Process until the peanuts are finely ground. Empty into a large bowl for dipping. Place the flour in a separate bowl. Beat the eggs until frothy in another bowl. Working with one tender at a time, lift the fingers to drain off excess buttermilk and roll in the flour, making sure it is thoroughly coated. Transfer to the bowl with the egg and turn to coat. Roll in the Planter's Peanut mixture until completely coated. Place on the baking sheets and bake, turning once, until firm to the touch and lightly browned, 20 to 25 minutes. Season with salt and pepper. Serve warm.
In a large bowl, toss together the diced tomatoes, cucimbers, onion and chopped basil; set aside. In a small bowl, whisk together oil, red wine vinegar, salt, pepper, dill weed and sugar. Pour the dressing over veggie mixture and gently toss to coat. Chill before serving.
Slice the onion as if you were making VERY thin onion rings, do not chop it. Heat one tablespoon of oil in a non-stick frying pan and add onion, cook until soft and slightly browned. While the onion is cooking, pepper and salt the turkey cutlets on each side, and then dredge each piece in flour. Push the onions to one side of the pan, add the rest of the olive oil (1 tbs) and place floured turkey in pan. Allow turkey to brown slightly before turning it. Once turkey has browned on each side, add the juice of one lemon and the white wine to the pan, stirring it around with the onions. Feel free to flip turkey pieces as much you want, cover pan if it is getting too dry too quickly, keep cooking for approximately 20 more minutes. **If sauce starts to dry out, add a little more wine, lemon juice, water or stock to get the consistency you would like.
Spread cream cheese on both pieces of bread. Put avocado on top of cream cheese on one piece of bread. Squeeze lemon over avocado, sprinkle salt, and then drizzle with taco sauce. Put other piece of bread on top (cream cheese side down of course). Optional: Make a bunch, cut into squares or other shapes and serve as finger sandwiches. Fun for Cinco de Mayo!
Grease two (2) 8-inch round pans well and dust with flour. Beat egg whites until fluffy. Gradually beat in 1/3 cup of sugar. Beat until very stiff and glossy. In another bowl stir remaining sugar, flour, baking powder, soda and salt. Add oil, bananas, half of buttermilk and vanilla. Mix well for 1 minute at medium speed on mixer. Add remaining buttermilk and egg yolks. Beat another minute. Fold in beaten egg whites and nuts. Pour in prepared pans. Bake at 350°F for 30-35 minutes. Frost with cream cheese frosting.
Drain oil and liquid from the can of Oyster into a hot skillet. Add the Onion and saute until translucent and very soft. Meanwhile, toast the bread. Add the Cottage Cheese and Tomato Paste to the skillet and combine. Add the Oysters and break them up into smaller pieces. Keep stirring for about 5 minutes over medium-high heat. You know its done when the curds are gone and the mix is a bubbly thick sauce. Add salt and pepper to your liking. Spoon even amounts into the center of each slice of toast. It should be thick enough to not spill over the edges of the toast. Let it rest a moment to cool and firm up before devouring.
Peel eggplant in strips, then cut lengthwise into strips. Cut each strip into 3 pieces, salt heavily with kosher salt and let it sit in a colander for 1 hour. Meanwhile, cover lentils with 2 inches of water and bring to a boil. Lower to simmer and cook 15 minutes, drain. In a bowl add 1 tbsp olive oil and onion, garlic, peppers, tomatoes, mint, tomato paste, and red pepper. Rinse the eggplant and dry. In a dutch oven layer half of the onion mixture. Top with a layer of eggplant, and a layer of lentils. Repeat. Pour remaining olive oil around sides and over the top. Drizzle with the pomegranate molasses. Bring to a boil, lower heat to simmer and cook 1 1/2 hours.
Cook pasta according to package directions; drain. Keep warm. Cook bacon according to package directions; drain well, and crumble. Beat cream cheese, butter, and Italian seasoning in a medium-size microwave-safe bowl at low speed with an electric mixer until smooth. Gradually add milk, beating until mixture is smooth. Microwave cream cheese mixture at HIGH 3 minutes or until thoroughly heated, whisking every 30 seconds. Add salt and pepper to taste. Pour cream cheese mixture over warm pasta, tossing to coat. Top with crumbled bacon and 1/2 cup grated Parmesan cheese.
Adjust oven rack to middle position. Preheat oven to 400 degrees Fahrenheit. Spray 8-inch-square baking dish with nonstick cooking spray. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined; set aside. In food processor or blender, process brown sugar, corn kernels, and buttermilk until combined, about 5 seconds. Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer. Using rubber spatula, make a well in the center of the dry ingredients. Pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine. Add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared baking dish; smooth surface with rubber spatula. Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes. Cool on wire rack rack 10 minutes. Best served warm; leftovers can be wrapped in foil and reheated in a 350 degree Fahrenheit oven for 10 to 15 minutes.
Puncture the roe in several places with a pin. Season roe with salt and pepper. Melt butter in a skillet with a lid. Add roe and GENTLY saute for 3-4 minutes. Turn over with care, using a spatula. Cover and let simmer for about 6 or 7 minutes. Divide roe in half carefully. Transfer to plates. Spoon melted butter over roe, sprinkle with parsley, and serve with lemon wedges. Enjoy!
Disolve jello in hot water and chill until thickened. Add other ingredients and chill until firm and ready to serve.
Pour 1 can red kidney beans, 1 can crushed tomato, and 1 can tomato sauce in crockpot. Dice all vegetables into small cubes, and dump into crock pot. Pour in chicken stock until about 3/4 full, and stir everything together. Turn crock pot on high and let sit until the vegetables are tender (approximately 5 hours). Add noodles, and let cook for about a half hour or until they are to the density of your liking. Stir in shredded cheese, and 1/2 block of cream cheese. Let simmer until melted and enjoy! Add salt and pepper to taste.
Preheat the oven to 375 degrees. In a small bowl, add the onion, capers, dill, mustard and lemon juice. Stir to mix well. Place each fillet on a square of aluminum foil. Squeeze 1 lemon wedge over each fillet and spread 1/4 of the dill relish over each piece. Wrap the aluminum foil around the fish and bake until the fish is opaque throughout when tested with a tip of a knife, 10 to 12 minutes. Serve immediately.
Preheat oven to 150 degrees F and lightly spray a cookie tray with oil. Sift almond meal, diced almonds, flour and icing sugar 3 times. SLowly add oil to mixture whilst mixing until dough sticks together and is very soft. You can do this in small amounts i.e by placing some of the dry mixture in a smaller bowl and adding the oil to that, so that if you add too much you haven't ruined the whole mixture. Using a teaspoon, form cookies into small walnut-sized balls. Using your thumb, indent the dough slightly and fill with diced walnuts. Close over the walnuts to create a filling. Reshape into a round ball and place on cookie tray. Bake for 20 minute Meanwhile, lightly beat the egg. After the cookies have baked for 20 min, brush the tops lightly with egg. Bake for another 10 min, and then brush the tops with egg again. Bake for 30 minute Cookies will keep for up to 2 weeks.
Preheat oven to 350° F. Fill a 9x13 inch baking pan with salted, very hot tap water. Soak lasagna noodles in this for 10 minutes. Drain and set aside. Combine and steam carrots, broccoli, mushrooms, and zucchini in microwave for about 4 minutes. Drain any liquid from vegetables. Gently toss with salt and pepper to taste. Melt butter in saucepan. Saute onions and garlic over medium heat, stirring often until onions are transparent. Add flour, salt, and pepper. Cook until bubbly. Add broth, milk, oregano, basil and 2 tablespoons parsley. Boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Remove from heat and set aside. Spread 1/3 of the sauce into 9x13 inch baking pan. Top with 3 of the lasagna noodles. Spread 1 container of ricotta cheese on top of noodles. Top with 1/2 of the spinach. Top spinach with 1/2 of the combined vegetables. Arrange with another layer of 3 noodles, half of the remaining ricotta, 1/2 of the parmesan cheese, remaining spinach, vegetables and mozzarella, and 1/3 of the sauce. Arrange remaining 3 noodles over top. Spread remainder of sauce; sprinkle with remainder of the parmesan cheese and parsley. Bake in preheated oven for 35-40 minutes, or until bubbly.
Preheat the oven to 375°F Heat the vegetable oil in a small ovenproof frying pan. Fry the chicken wings for 2-3 minutes on each side, until golden. Remove the pan from the heat and add the soy sauce, water and honey. Transfer to the oven and cook for 10-12 minutes, turning the chicken wings once. Arrange the chicken wings on a warmed platter, scatter over the sesame seeds and serve.
In a small bowl, combine brown sugar and cinnamon; set aside. Unroll the crescent dough and separate into triangles. Brush with 1 tbls. butter. Sprinkle with 1 1/2 teaspoons brown sugar mix; top with the cherries. Roll up from the wide side. Place point side down on a greased baking sheet; curve ends slightly. Brush with the remaining butter; sprinkle with remaining brown sugar mix. Bake at 375*F. for 12-15 minutes or until golden brown. In a small bowl, combine the powdered sugar and enough milk to achieve drizzling consistency; then drizzle over the warm rolls. Enjoy! Makes 8 rolls.
Place the chicken in a saucepan with 2 cups water. Bring to a boil and then simmer till cooked through (about 20 minutes). When cool, remove the chicken pieces, RESERVING the cooking water, and mix the milk and the stock (water chicken was cooked in) together and make up to 2 cups adding more water if required. Heat the ghee in a heavy based pan on medium heat and add the cumin seeds, poppy seeds and peppercorns, taking care not to burn. When they splutter, add the ginger and garlic, and saute till a little darker in color. Add the salt and ground cashew paste and stir well to mix. Add to this the chicken, the stock and milk mixture and bring to a boil. Add the cornflour mixture, bring to a boil again, then simmer for 2 minutes. Add the vinegar, sugar and half the coriander leaves, mix and serve hot garnished with the rest of the coriander leaves. Serve with basmati rice.
If you are using frozen unagi, defrost them in the refrigerator. It might take 5-6 hours. Start cooking steamed rice. Make kabayaki sauce and set aside. Heat unagi, following the instructions on the package. If there are no instructions on the package, place unagi the skin side down on a large skillet. (*Cut unagi into halves lengthwise if they are long.) Pour 1 Tbsp of sake rice wine over unagi. Cover the skillet with a lid and steam cook for a couple minutes on low heat. Or, place defrosted unagi on a microwavable plate and pour sake rice wine over unagi. Then, cover with plastic wrap and miscrowave on high for about one minute. Serve hot steamed rice into four large rice bowls. Pour some kabayaki sauce over the rice. Top with heated unagi pieces. Pour more kabayaki sauce over unagi.
Pull heads off shrimp. In 4 quart saucepan put 2 cans chicken broth. Put shrimp heads in saucepan with broth. Bring to a boil. Reduce heat and simmer for 30 minute. Remove shrimp heads and discard. Reduce liquid (to aprox 12 oz). In frying pan saute thinly sliced shallots and crushed garlic with 1 tbsp butter then turn off heat. Pour reduced chicken stock (from #7) in 8 quart stock pot then add shallots & garlic and stir, then slowly add sherry and stir, then add half and half while stirring and remaining butter. Add all spices and turn burner on low. Clean and de-vein shrimp then cut shrimp in half. Add shrimp to soup. Turn heat up a little (no more than 170 degrees - will curdle if heat is too high. If it does curdle strain out shrimp and put soup in blender and blend on high until re-mixed and smooth then pour back in pot and add shrimp again) and cook for 1 hour stirring occasionally. Serve and enjoy!
Cut sausage links into 12 equal pieces. Place in a baking dish small enough to hold the pieces snugly. Pour in wine, making sure it completely covers the sausages. Marinate in fridge for at least 12 hours and up to 24 hours. Preheat oven to 400 F. Remove sausage pieces from maridade and pat dry with paper towels. Discard marinade. Heat a 3 quart baking dish in the oven for 3 minutes. Add olive oil, sausages, peppers, onions and garlic. Roast, turning once, until the sausages are cooked through and lightly browned, 25 to 30 minutes. Remove from oven and arrange on plates.
Mix chicken, apples, cabbage, cheese, onions and salt. Fill each egg roll wrapper with 3 tablespoons of chicken filling mixture. Roll up wrappers according to package directions. Place wrappers on a baking sheet and spray with nonstick cooking spray. Bake at 350 degrees until golden-brown.
In saucepan, mix sugar, cornstarch and salt. Stir in water, corn syrup, and raisins. Cook and stir until bubbly; cook 2 minutes more. Remove from heat; stir in lemon juice and butter. Pour filling into pastry-lined pie plate (filling will be thin). Cover with top crust; cut slits for steam. Bake at 425* for 10 minutes; reduce heat to 375* and bake for 30 more minutes, or until crust is golden brown.
Combine bones, the water, carrot, celery, peppercorns, bay leaves and brown onion in large saucepan, bring to boil. Simmer uncovered 2 hours. Strain through muslin lined strainer into large bowl. Reserve stock, discard bones and veges. Meanwhile place mushrooms in medium heatproof bowl, cover with boiling water. Stand about 20 minutes or until just tender; drain. Discard stems, slice caps thinly. Bring stock to boil. Add miso, ginger and sauce, simmer uncovered 5 minutes. Just before serving, stir in noodles and mushrooms; simmer uncovered until noodles are just tender. Stir in extra carrot and green onion; sprinkle with nori.
Simmer potatoes in 3/4 cup of water in a covered saucepan for about 10 minutes or until tender. Teserve any liquid for soup. Melt butter in a large saucepan. Saute onion carrot and celery until golden and soft. Do not brown. Stir in flour and cook for 2 minutes, stirring well. Add milk potatoes with liquid, pepper salt and mustard if used. bring to a simmer. Add ham and cheese. Cook over low heat for 5 minutes. Serve hot or keep warm over very low heat with lid until ready to serve.
Preheat oven to 450°. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine the rosemary and the next 4 ingredients (rosemary through garlic). Rub mixture under loosened skin, and rub over breast and drumsticks. Lift wing tips up and over back; tuck under chicken. Place the chicken, breast side up, on a broiler pan coated with cooking spray. Pierce the skin several times with a meat fork. Insert a meat thermometer into the meaty part of thigh, making sure not to touch bone; brush chicken with Lemon Curd. Arrange lemons around chicken. Bake at 450° for 30 minutes. Reduce the oven temperature to 350° (do not remove chicken from oven), and bake for an additional 1 hour or until thermometer registers 180°. (Cover the chicken loosely with foil if it gets too brown.) Remove the chicken from the oven. Cover the chicken loosely with foil, and let stand for 10 minutes. Discard skin. Serve with lemon halves, and garnish with rosemary, if desired.
In small pot, melt the butter and saute the garlic until fragrant. Add stock and bring to a boil. Add couscous and stir. Take off the heat and let stand 10 minutes. Fluff with fork and then combine with the tomato along with the pine nuts. Season with salt and pepper to taste.
Whisk oil, lime juice & cumin to blend; set aside. Mix cabbage, bell peppers, cilantro & jalapeno. Add dressing to salad mix & toss. Refrigerate for up to 2 hours before serving, toss before serving.
In a small bowl mix spices together to for a paste. Pour paste over ribs and use a pastry brush to coat thoroughly. Place in refridgerator for 2 - 8 hours before grilling. Add 1/4 - 1/2 ts chilli powder, or cayenne pepper if you would like you ribs spicy!
Mix flour, 1/4 t. cumin, 1/4 t. salt and chile powder; toss with beef. Coat large pot with cooking spray. Heat over medium-high heat. Add beef; cook, turning until browned. Remove meat from pot. To same pot, add onion and green pepper. Cook, stirring, 2 minutes. Stir in beer, scraping up bits from pan bottom. Stir in tomatoes with juice and remaining cumin. Return meat to pot. Cover; cook over low heat, stirring occasionally, 1 hour, 30 minutes. Add corn; cook, uncovered, until beef is tender and sauce has thickened, 30-45 minutes. Remove from heat; stir in cilantro, lime juce and remaining 1/4 t. salt. Garnish with cilantro.
.Crust: Mix all the dried ingredients, then add the water. When done mixing, it should be like dough. Then get a pie tray, and flatten it on the tray. Leave some dough hanging on the sides. Filling :Mix all the ingredients for pie filling. If the batter is not moist enough , add a tad bit of more milk. Then pour the batter in the crust. Then put the hanging dough on the filling. Whole Pie: Stick the tray in the oven set on 375 degrees for 30-60 minute. When done, enjoy your hard work!
Mix all ingredients and store in a cook dark place. Use as is or mix the blend with some olive oil to make a rub or with more oil a dip for bread or anything you like.
In lg saucepan, saute onion and garlic in oil until tender. stir in chilli powder,salsa,cumin and cinnamon. stir in shredded chicken. let cool. preheat oven to 450 degerees F. put a heaping tablespoon of beans on each totilla top with about 1/2 cup of chicken mixture fold up the bottom, top and sides of tortilla; (may need to secure with toothpic) place chimichangas in greased baking pan, seam side down. Brush all sides with oil. bake 20-25 minutes or until golden brown turning every 5 minutes.
Separate chiles to make 10 individual pieces. Slice both cheeses into 10 strips. Place one strip of each cheese inside each chile. Place cheese stuffed chiles in center of each tortilla. Fold end of tortilla over chile, envelope style; secure with wooden picks. In small bowl, beat egg and milk until blended. In small bowl, combine flour, chili powder and garlic salt. Dip tortilla in egg mixture. Deep fry tortilla one minute on each side or until golden brown.
Pit and chop the fresh or frozen dark sweet cherries and combine with all other ingredients. Refrigerate at least one hour. Serve as a condiment with chicken, turkey or pork.
To make the pudding, add both packages of pudding mix to the milk, and beat with a whisk for 2 - 4 minutes (until pudding is thoroughly mixed and thickened). Pour pudding into a wide serving bowl and refrigerate for at least 15 minutes to set. Once ready to serve, sprinkle worms over the pudding and evenly distribute crushed Oreo Thin Crisps on top.
Melt butter in a large skillet and saute almonds until golden brown. Add the green onions and seasonings and saute for 3 minutes. Add parsley, lemon juice, and crabmeat and toss well. Heat thoroughly and serve.
Heat oil and add onion, cooking until translucent. Add squash and potato, stir in the stock, bring to boil. Cook until the vegetables are tender, 20 to 30 minutes. Add beans and corn, cooking uncovered for 15 minutes until slightly thickened. Stir in the milk and allow to cook 5 minutes. Remove from heat. Transfer 2 cups to a blender and process until smooth. Return puree to soup pot. Add paprika and hot sauce. Allow to stand for a few minutes to allow flavors to distribute.
In a large saucepan of salted water, boil potatoes until fork-tender, about 12-15 minutes. Drain well, transfer to a bowl and mash roughly. Add the cream cheese, nutmeg, and 1/4 teaspoons each salt and pepper. Beat with an electric mixer until smooth. Meanwhile, combine beef and pork in a large skillet set over medium-high heat. Add the onion, garlic paste, thyme, cinnamon, allspice and remaining salt and pepper. Cook, breaking up meat until browned, about 8 minutes. Stir in flour and cook for 1-2 minutes before adding broth. Bring to a boil; reduce heat and simmer for 10 minutes until thickened. Stir in frozen peas or corn. Divide the mixture between 8 1-cup foil tart pans. Cool slightly. Spread an equal amount of potato over each meat portion. If eating right away, wrap pies with foil and bake covered for 20 minutes. Uncover, bake about 10 minutes longer until lightly browned and serve.
Preheat oven to 350°F In a large bowl, with a whisk, mix egg white, sugar, flour, butter, water and vanilla until homogeneous, no more. Drop the dough, 1 teaspoon at a time, on 2 cookie plates with parchment paper or greased, leaving 2 inches between each. With a metal spatula, spread the tile in a circle of 3 inches of diameter. Put almonds on the tiles. Cook, one cookie sheet at a time, in center of preheated oven of 350 F for about 8 minutes or until the sides begin to brown. Put the tiles on a rack and let cool completely. Cook the remaining tiles the same way. (You can prepare the tiles in advance and put them in an hermetic container, separating each layers with waxed paper. They will keep 2 days at room temperature.).