HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oil in medium skillet on medium heat. Add the minced red pepper and green onion to oil and saute two minutes. Add diced chicken and toss together. Add the black beans, spinach, corn, jalapeno, cilantro, chili powder, and Tabasco. Cook for about 5 minutes, stirring to blend all ingredients throughout the mixture. Remove from heat and add the cheese, stirring as the cheese melts. Salt to taste. Remove 30 (give or take one or two) unbroken Tostitos scoops from the bag. Using a teaspoon, gently round the spoon with filling and scrape out onto the scoops (shells). Arrange on a foil lined pan. Cover with foil, refrigerate. 10 minutes before serving, PREHEAT oven to 450°. Bake uncovered for 5 to 10 minutes, watching closely.
Slice the onions and put in a bowl with the rest of the ingredients and combine well. Spread the onion mix on a baking tray and cover. Cook in a moderate over 350 degrees F. for about 45 minutes or until soft stirring occasionally.
Line baking dish with foil and spray with cooking spray. Combine egg and Italian dressing in shallow dish. Combine breadcrumbs, cheese, pepper, and garlic powder in second shallow dish. Dip fish in egg mixture, followed by bread crumb mixture. Drizzle remaining egg mixture over fish. Add remaining breadcrumbs to fish. Coat lightly with cooking spray. Bake at 350 degrees for forty-five minutes.
Cut steak into 2.5cm (1 inch) cubes. Wrap the bacon in absorbent paper & cook in the microwave for 2 minutes. Chop. Coat a large pan with cooking spray, heat & cook onions and garlic until onions are slightly browned. Add steak & cook, stirring, until well browned. Stir in wine, tomato paste, water & stock cubes. Simmer, covered for 45 minutes. Stir in mushrooms & chilli. Cook a further 10 minutes. Stir in the bacon & tarragon. Serve.
Heat oil in a large saucepan over medium high heat. Add the onion, garlic, chili and chorizo and cook stirring often for 3 minutes. Add carrot end celery, cook stirring for 2 minutes. Stir in the timates and stock. Bring to the boil and add the pasta. Simmer uncovered for 10-15 minutes or until the pasta is just tender. Stir in the peas, beans and parsley. Simmer for 5 minutes. Season with salt and pepper. Ladle into warmed bowls, sprinkle with parmesan and serve with crusty bread.
Mix flour, baking soda, cinnamon and salt in a large bowl. In a separate bowl, whisk eggs, sugar, oil, sour cream and vanilla until smooth. Stir in apple, cranberries and walnuts. Fold into dry ingredients. Bake at 350°F, for 20 to 25 minutes.
Preheat oven to 180o Celsius Grease and line the base of a 24cm springform cake pan with non-stick paper. Combine flour, sugar and coconut in a mixing bowl. Stir in the melted butter, eggs, milk and vanilla and mix well. Spread half the mixture in cake pan. Scatter plums over mixture. Spread remaining mixture over plums. If have extra plums cut into segments and arrange over the top of the cake. Bake for 1 hour or until cooked when tested with a skewer.Cover with foil if it is overbrowning and still not cooked. Stand for 10 minutes in a pan before releasing the springform. Serve sliced, warm or at room temperature. Delcious with custard or cream.
Melt butter in a heavy skillet and heat until hot enough to sizzle a drop of water. Break one egg into a saucer; carefully slip egg into skillet. Repeat with other egg. Cook eggs over low heat until whites are firm and yolks are soft, or to desired degree of doneness; season with salt and pepper.
In large pan, combine cashews and sugar over medium high heat. Stir frequently until sugar starts to melt. Lower heat, and stir continuously for 10 minutes, or until sugar starts to fully melt and cover nuts. Add pepper and continue to cook for an additional minute or two, until nuts are well glazed and pepper is well mixed inches Add lemon zest and stir until well mixed. Pour onto sheet of wax paper on a cooling rack, and spread out. Allow to cool. Store in tightly-sealed container.
SOUP: Heat 4 tablespoons of extra-virgin olive oil in a heavy large pot over medium-low heat. Add leeks, potatoes, and onion. Saute until onion is tender, stirring occasionally, about 12 minutes. Add broth and bring soup to a boil. Reduce heat to medium-low. Simmer until all vegetables are tender, about 20 minutes. Working in batches puree cooled soup in a blender ( or use a hand emulsifier in the pot). Return puree to pot. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated). GARLIC CHEESE TOASTS: Preheat oven to 350°F. Stir olive oil and garlic in a small skillet over low heat until garlic is fragrant, about 1 minute; remove from heat and cool. Add cheese to garlic in skillet; toss and combine. Arrange bread slices on baking sheet. Spoon cheese mixture onto bread slices, dividing equally. Bake toasts until cheese melts, about 10 minutes. Bring soup to a simmer over medium heat, stirring frequently. Ladle into bowls. Sprinkle generously with chives. Serve with the garlic cheese toasts.
Mix first 4 ingredients. Form into patty. Broil 5 minutes per side. Stuff into 1 small pita.
Drain peaches, reserving 1/4 cup syrup. Finely chop 1 cup peaches; set aside. In blender container, combine remaining peaches, butter or margarine, eggs, the reserved peach syrup and lemon juice. Cover; blend just until smooth. Stir together dry ingredients. Add egg mixture; stir just until moistened. Fold in reserved peaches and nuts. Turn into a greased 8x8x2 inch loaf pan. Bake at 350 degrees for 1 hour. Spread with peach preserves. Cool in pan 10 minutes; remove and cool on rack.
Mix peanut butter and sugar. Add in egg and vanilla. Bake at 350 degrees for 12-15 minutes.
Combine ingredients in small saucepan until blended. Heat to boiling, stirring until clear and thickened.
Cook sausage till browned, breaking it up as you go, drain on paper towels and set aside. Thaw spinach in microwave or if you are cooking fresh you will need almost double. I like the finely chopped that is in a box for 1.00. Get out your pie crusts and line the bottoms with half the spinach, and sausage each. In a larger bowl combine all of the cheese but a handful, the eggs, half and half, salt, and pepper. Pour half of the mixture into each shell and sprinkle the remaining handful of cheese over both. Bake at 350 about 40-45 minutes. You can do a toothpick test, try not to overbake, your eggs won't be as fluffy. if your pie crusts are browning too fast you can cover them in foil just not the whole pie, you want a pretty light golden top and the air to make it rise. Serve warm. You can make the pies the night before and bake in the morning or they do reheat well. If you are freezing let it cool completely then portion out and wrap each slice individually or wrap the whole thing and freeze.
Heat oil in large skillet. Saute chicken for 3 - 4 minutes at medium-high heat. Add garlic, onion, red pepper and carrots; saute until chicken is no longer pink. Stir in both soups, peas, mushrooms and milk. Turn heat down; cover and simmer for 10 minutes. Meanwhile cook noodles (remove from the water 2 minutes early); drain and toss with butter; set aside. Add wine, onion powder, salt and pepper to the chicken and simmer uncovered for 5 minutes. Mix in noodles and heat through. Mixture should be moist and creamy. * If you find that the casserole is a bit dry, add equal amounts of milk and water until moist. Start with 1/2 cup (1/4 cup milk & 1/4 cup water) mixture adding more if needed. * The recipe can be made a day ahead and refrigerated EXCEPT for the noodles which can be quickly cooked and added to the chicken/soup mixture. * When doubling the recipe, INSTEAD of one of the cans of Cream of Chicken soup use one can of Creamy Chicken Mushroom soup in it's place. * If using fresh mushrooms slice (or quarter) them and add when onion is sauteing.
Preheat oven to 375F. Spray shallow 2-quart casserole or baking dish with non-stick cooking spray. Add ingredients in order given; mix gently. Cover and bake 40 min, or until chicken breasts are tender to fork. For thicker sauce, remove cover for the last 15 min of cook time. May be made earlier in the day and stored in refrigerator until time to cook; also freezes for up to 6 wks.
In a medium bowl, mix mayonnaise, spinach, feta cheese, sun-dried tomatoes, pine nuts, bacon and garlic. Set aside. Mix parmesan cheese, Italian salad dressing mix and garlic powder to make seasoning. Set aside. Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Secure with toothpicks. Season with parmesan mixture. Place in shallow baking dish. Cover. Bake at 400°F for 25-30 minutes, or until chicken is no longer pink.
Fennel Spice: Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding or they will gum up the blades. Pour the seeds into a blender and add the kosher salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze. Assembling the Skewers: Rub both sides of the pork medallions with the spice rub. Take a 1/2 slice of bacon and wrap it around the outer edge of each medallion. Secure it by pushing a skewer right through the middle of the medallion; place 3 medallions on each skewer. You should now have 3 round pieces of pork showing, the bacon from one medallion touching the next one (see picture) on each skewer. Barbecue on High heat; flip after 4 minutes; continue cooking until browned and cooked.
PREHEAT oven to 350°F Grease 9 x 5-inch loaf pan. Combine flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl. Blend pumpkin, granulated sugar, brown sugar, evaporated milk, egg, egg white and oil in large mixer bowl. Add flour mixture; mix just until moistened. Pour into prepared loaf pan; sprinkle with nuts. Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.
Prepare cookie sheet with oil. Preheat oven to 350. In a large bowl, beat apple butter, peanut butter, and vanilla. Set aside. Stir together in a medium bowl powdered milk, flour, salt, cinnamon and raisins. Add dry ingredients to apple butter mixture and mix well. Drop by teaspoon onto prepared cookie sheet. Flatten with fork dipped in ice water, making a criss-cross pattern on top. Bake at 350 for 10 minutes Cool. Refrigerate until well chilled. Serve cold. These freeze well.
Preheat oven to 350*. Cut up leftover roast beef in 2-inch cubes. Place cubes in small roast pan. Add beef broth, tomatoes, celery, onions, pepper and salt. Cover and bake 1 hour. Add macaroni and bake another 20 minutes. Tip: If you do not have a tasty lefover gravy, add Worcestershire sauce,garlic etc to give the sauce a boost.
Preheat the oven to 450°F. Smash the garlic cloves with the side of the knife. Place the cauliflower florets and smashed garlic on a large rimmed baking sheet and drizzle with olive oil. Season with cumin, salt, and crushed red pepper flakes. Sprinkle evenly over cauliflower, tossing well to coat evenly. Bake in the center of the oven until browned and tender, about 25-30 minutes, turning the florets occasionally so they are evenly cooked. Remove from the oven, squeeze with lime juice and top with lime zest and cilantro; serve warm.
Combine all ingredients except cooking oil in pot and let stand for at least 30 minutes. Simmer covered for one hour until meat is tender. Drain and reserve sauce. Heal oil in skillet. Brown meat on all sides. Transfer to serving dish. Pour off remaining oil in skillet. Add reserved sauce and cook for a minute or two, scraping all brown bits sticking to the pan. Remove bay leaf. Pour sauce over meat and serve.
In a large bowl, combine chicken, grapes, celery, onions and eggs. In another bowl, combine the next nine ingredients; stir until smooth. Pour over the chicken mixture and toss gently. Stir in almonds and serve immediately, or refrigerate and add the almonds just before serving. Garnish with kiwi if desired. **Cooking time does not include cooking the chicken or boiling the eggs.
Wash head of cauliflower. Place cauliflower in a large pot with enough water to cover. Add the bag of crab-boil, and the salt to the water. Bring to a boil; cook for about 8-10 minutes, or until cauliflower becomes "fork tender". When cauliflower becomes tender, remove from heat and allow cauliflower to "soak" in the spice for about 3-5 minutes (the longer it soaks, the spicier it gets). Remove cauliflower from the water and drain. Cut cauliflower into florets. Place breadcrumbs in a large bowl and mix in the Cajun seasoning. Mix together the beaten eggs and the 1/3 cup lemon juice. Heat enough oil to deep fry the cauliflower to 350°F. Coat each floret in the egg mixture, and then dredge in the breadcrumbs. Deep fry until breadcrumbs turn golden brown, about 2-3 minutes. Drain well on paper towels. Serve with your favorite dipping sauces if desired.
Melt the chocolate in the top of a double boiler or in the microwave for 2-3 minutes and let cool slightly. Whisk the egg yolks with the sugar in a bowl until very pale and fluffy. Drizzle the chocolate into the egg yolk and sugar mixture and fold together with the rum and cream. Whisk the egg whites in a clean bowl until standing in soft peaks. Fold the egg whites into the chocolate mixture with a metal spoon. Divide into 6 individual ramekins and let chill for at least 2 hours before serving.
For the Adobo Sauce: Combine the ingredients in a bowl. Adjust the sugar taste to your liking. For the shrimp and chorizo: Coat the shrimp with cornstarch. Heat the oil in a pan over medium heatand saute the onions and chorizo. Add shrimp. When the shrimp are opaque and form a C shape, add the adobo sauce. Continue cooking on low until the sauce is heated through. Serve over rice and garnish with cilantro and sliced Roma tomatoes.
Preheat oven to 400°F. In a small bowl combine the dry ingredients; flour, salt, sugar and baking soda. Stir in cranberries and orange zest. In medium bowl combine wet ingredients; egg, oil, vanilla and sourdough starter. Add dry ingredients to wet ones. Mix quickly and spoon into 6 muffin cups. If extra liquid is needed add a tablespoon or so of orange juice or water. Bake at 400° F until brown, about 20 - 25 minutes. (Watch carefully as they will be dry if baked too long,).
Thaw spinach in microwave or by running under hot water in a colander for a few minutes. Squeeze as much excess water from the spinach as possible. In a large bowl combine spinach, hamburger, onion soup mix, and cheese. Shape into patties and grill or broil until done. Serve immediately.
Break the puff pastry into bite-sized pieces. Mix pastry with nuts, raisins and coconut and put in a deep serving dish. Put the sugar and milk in a pot and bring to a boil. Pour over the pastry, nuts and raisins. Spread whipped cream evenly over mixture. Bake 25 minutes at 400 degrees. Serve, and enjoy.
Dissolve bouillon in water, bring to a boil add instant rice and set aside. If using standard rice, add rice to water mixture, bring to a boil , cover, cook on low for 20 minutes. Meanwhile, place olive oil in a large dutch oven, cook the onion until caramelized. Then add garlic, long enough to let the garlic sweat. Add the cut up chicken to the onion garlic mixture, salt and pepper to taste. Cook until chicken is completely cooked. Add taco seasoning and water, mix well and simmer for another 3 minutes. Add crushed tomatoes. (For super spicy add Tabasco sauce to taste). Add rice mixture. Stir in sour cream. Place 1 to 1.5 cup measurements into containers. Place 1-2 tortillas in wax paper, presteaming or spraying with no-stick spray helps keep them from drying out too much. Fold up the wax paper as tight as you can, I seal it like an envelope and tape it shut with masking tape. Place on top of rice/chicken mixture, cover container and freeze.
Saute onions and carrots in butter until soft, not brown. Add flour and mix well. Gradually add 2 cups broth and milk. Cook and stir until it thickens. Stir in remaining 3 cups broth, and all remaining ingredients. Simmer 10-12 minutes until noodles are tender, stirring occasionally.
Place all ingredients in the bread machine bowl except the bacon and yeast. Place the yeast in the yeast hopper. Add the bacon with 10 minutes remaining in the last knead cycle. Walk away!
Preheat oven to 350 degrees F. In a large mixing bowl, combine flour, finely chopped almonds, 1/4 cup sugar and baking powder. Using a pastry blender, cut in butter until mixture is crumbly. In a separate bowl, beat together egg, vanilla and almond extract. Drizzle egg mixture over crumbly flour mixture and mix until egg mixture is just incorporated and the mixture is still crumbly. Press mixture evenly over the bottom of an 11" x 1 1/2" spring form pan. Bake in preheated 350 F oven for 8 to 10 minutes or until surface is no longer shiny. Remove from oven and let cool. Spoon 3 cups of blueberries evenly over baked base. Sprinkle remainder of 1/4 cup of sugar over the blueberries. FILLING: In a mixing bowl using an electric mixer, combine cream cheese, sour cream, 3/4 cup of sugar, eggs and lemon juice and mix until smooth. Pour cream cheese mixture over blueberries. Bake in preheated 350 F oven for 1 to 1 1/4 hours or until center of cake is barely firm to the touch. Remove cake form oven and immediately run a knife around inside of rim to loosen cake. Let cool. Cover and refrigerate for at least 8 hours. SAUCE: Puree' 1 cup of blueberries in a blender. In a small saucepan, combine blueberry puree' and sugar and cook over medium-high heat just long enough to dissolve sugar, about 3 to 4 minutes. Add lemon juice, mix well and let cool. TO SERVE: Remove sides from spring form pan. Cut cheesecake into wedge slices. Pour some blueberry sauce on each serving plate. Place a piece of cheesecake in pool of sauce, then spoon more sauce over cheesecake. If using frozen blueberries, make sure they are thawed, drained and patted dry with paper toweling.
Warm pancakes as directed on package. Heat wok over high heat until almost smoking. Add 1 teaspoon of oil and stir fry mushroom until softened. Remove mushrooms from wok. Add remaining oil to the wok along with the garlic and ginger. Stir-fry spices 30 seconds, add cabbage and carrots. Continue cooking 2 minutes add 2 tablespoons of soy sauce and taste. Add additional soy sauce if desired. When cabbage is close to crisp-tender, return mushrooms to the wok and add scallions. If the vegetables begin to stick, drizzle sparingly a little water or vegetable broth. To serve, let each diner spoon a bit of Hoisin sauce onto a warmed pancake. Top with several tablespoons of the vegetables on top. Roll pancake as you would a burrito or crepe. Put lots of napkins on the table. Enjoy!
Prepare the vegetables and put it all in a pot with a little water, and bring to a boil. Parboil only, for about 2 - 3 minutes, until bright green but still a little crunchy. Add salt and drain in a colander or sieve. Heat the butter and olive oil in a skillet, then add the chopped onion and bacon. Use fairly high heat, and stir often with a wooden spoon, until onions and bacon are soft, not brown or crisp. Turn heat off, but keep on the hob while adding lemon juice, sugar (or substitute) and mustard. Mix all well with the back of a spoon. Put the vegetables in a heated oven dish, then ladle over the bacon-lemon topping. There won't be much sauce, as my idea was to flavour but not obscure the crunchy taste of the fresh veggies. If the vegetables have cooled while you made the sauce topping, cover the dish with foil and leave in a warming oven to warm through -- but not for too long! Nice with any meat dish and rice.
Preheat oven to 325°. Sprinkle cavity of goose with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stuff cavity loosely with onion, bell pepper, and parsley sprigs. Tie the legs together with string. Place the goose, breast-side up, on the rack of a roasting pan. Bake at 325° for 1 hour and 15 minutes or until a thermometer registers 165°. Let stand for 10 minutes. Discard skin, onion, bell pepper, and parsley sprigs. Reserve 1 tablespoon goose fat from roasting pan. Heat reserved goose fat in a large nonstick skillet over medium-high heat. Add shallots and mushrooms; saute 5 minutes. Add chicken broth and port; cook for 6 minutes or until the liquid almost evaporates. Combine the flour, milk, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper in a small bowl, stirring well with a whisk. Reduce heat to medium-low. Add milk mixture to pan; cook 2 minutes or until thick.
In a large saucepan over high heat, brin potatoes, 1 1/2 cups water, celery, leeks and bouillon granules to a boil. Reduce heat to low, cover and simmer for 25 minutes or until potatoes are fork tender. Remove from heat (DO NOT DRAIN) and mash mixture until smooth. Gently stir in cheese until melted. Stir in milk, beer (or water), worcestershire sauce, salt, dry mustard, and white pepper. Stir over low heat until hot.
Combine: sugar, pepper, paprika, curry powder, and salt in a bowl. Rub spice mixture over ribs, coating well. Place ribs in shallow pan. Cover and chill for 2 to 6 hours. Arrange medium coals around a drip pan in a covered grill. Test for medium-low heat above pan. Place ribs, fat side up, on grill rack over drip pan but not over coals. Lower grill hood. Grill about 1-1/4 hours or until tender, turning once, and adding more coals as needed. Meanwhile, for the sauce, combine brown sugar, vinegar, onion, mustard, garlic, honey, liquid smoke, and celery seed in a medium saucepan. Bring to a boil. Reduce heat and cook, uncovered, for 40 to 60 minutes or until slightly thickened, stirring occasionally. Brush sauce over ribs occasionally during last 10 to 15 minutes of grilling. Heat any remaining sauce until bubbly and pass around with ribs. (I cook these ribs on my propane gas grill and they come out just fine.).
In a small bowl, combine peanut butter and 1/4 cup water and stir to make a paste. Set aside. In a large frying pan, heat oil over medium heat for 1 minute then add the onions and saute until transparent. Add tomatoes and cook for 5 minutes and then add the eggplant and cook for 5 more minutes. Add the peanut butter and water mixture to the tomato mixture and stir well. Reduce heat to medium-low and simmer, uncovered, for 10 minutes, or until eggplant is tender.
Brown the bacon in a skillet and when almost crisp add the onion& celery, saute for 5 minutes. Add mushrooms and cook for apprx 5 minutes or until tender, stir once or twice so nothing gets too brown Add remaining ingredients mix well and remove from heat You may cook this stuffing on the side in a casserole dish (325F for 1 hour covered) or stuff the cavity of the bird or roast.
For Hummus:Mix all ingredients together in a food processor. Put Corn Salsa on top, Cover, then chill until ready to serve. Corn Salsa: Put all ingredients into a medium-large sauce pan. Cook on medium-low temp for 10 minutes, covered and then an additional 5 minutes, uncovered. Put on top of finished Hummus.
Preheat to 450°F. Heat skillet to medium high heat. Sprinkle the steak with the chili powder, garlic powder. Sear steak for 4 minutes on both sides. Remove from pan and let sit for 5 minutes. slice steak diagonally across grain into 1/4 inch strips. Lightly coat pizza crust with cooking spray. Spread salsa evenly over crust. Arrange peppers and onion evenly. And top with steak strips and sprinkle with cheese. Bake for 8-10 minutes.