HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small skillet, heat olive oil over medium heat. Add onion, mushrooms and garlic; cook 4 to 6 minutes, or until tender. Let cool 10 minutes. While cooling, make the ranch sauce by combining the mayonnaise, sour cream and dressing mix. Cover and chill. In a large bowl, combine ground chuck, onion mixture, blue cheese, salt and pepper until well blended. Shape mixture into 4 (5-inch) patties. Grill, covered with grill lid, over medium-high heat (350-400 degrees) for 5-6 minutes per side or until desired degree of doneness. Serve on toasted buns with Zesty Ranch Sauce and desired toppings.
In a small pan, bring first 4 ingredients to a boil. Reduce heat, cover, and simmer for 5-10 minutes. Puree with blender or by pushing through a mesh sieve. Add raisins and set aside until raisins are plump. Fridge life is 24 hours.
Bring the water to a boil and add a dash of salt and the olive oil, then put in the rice. Lower the heat, cover, and let simmer for about 30 minutes or until most of the water has been absorbed. Keep covered, turn off the heat, and let it sit for about 5 minutes. While the rice is sitting, measure out the walnuts and steam the mushrooms in a vegetable steamer, over hot water, or in a microwave steambag. Or just toss them in raw. Fluff up the rice with a fork and mix in the Old Bay to your liking, then add the walnuts and mushroom bits.
Preheat oven to 400°F Bake the potatoes for 1 hour, or until tender. Meanwhile, make the filling. Heat a large saucepan and add the beef a handful at a time, so that it sears and browns. Add the onion and garlic, cook for 1 minute, then add the mushrooms, stock and tomato paste, stirring well. Heat and simmer, partially covered, for 20-25 minutes. To serve, split the baked potatoes and share the filling between them. Top with watercress, sliced red onion and cherry tomatoes, then sprinkle the feta cheese over the top.
Combine all ingredients (you can drain half the pineapple juice if you want to, but the more juice you use, the sweeter it will be). Bake for 30 minutes at 350 degrees F.
Prepare grill. Remove casings from sausage. Combine sausage, oregano, basil, salt, fennel seeds, and ground sirloin. Divide beef mixture into 6 equal portions, shaping each into a 1/2 inch patty. Place patties on a grill rack coated with cooking spray; grill 5 minutes. Turn patties over; grill 2 minutes. Divide fresh mozzarella cheese evenly over patties, and grill an additional 5 minutes or until a thermometer registers 165 degrees. Remove from grill; let stand 5 minutes. Place rolls, cut side down on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half, top with 2 tablespoons of sauce, and top with other half of roll. Raw burgers freeze well.
Preheat oven at 350. Prepare 2 bread pans with cooking spray and flour. In a mixing bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt. In another mixing bowl, combine applesauce, raisins, lemon peel, milk, vanilla, and egg white. Mix dry ingredients with wet ingredients just until moistened. Pour batter into prepared pan (s). Bake for 1 hour.
Place all ingredients in small pan over medium heat. Bring to boil then reduce to simmer. Simmer until liquid has reduced by half. Strain liquid into serving bowl or shot glasses & return about 1/4 of the strained ingredients back to the bowl for garnish.
Rinse peas under cold water (to quick thaw); drain. Mix all the ingredients; cover and refrigerate for 2 hours (to blend flavors). The serving size is about 3/4 cup.
Grease or spray the bottom of a 9x13 pan. Mix together first 8 ingredients. Pour 1/2 of the mixture in the 9x13 pan. Prepare the pumpkin exactly like the pumpkin pie recipe on the can of pumpkin except you only use 1/2 cup of evaporated milk Or just mix together the next 8 ingredients. Pour all of the pumpkin mixture over the batter in the 9x13 pan. Pour the remaining half of batter over the pumpkin (this step is a little difficult-it's ok that the pumpkin mixes in a little with the batter) Make the topping, put over batter. Bake in a 325 degree over for 50-60 minutes. Let cool completely. Enjoy.
Mix together all ingredients except chicken. Place chicken in a baking dish skin up. Pour sauce over chicken and marinate for 3-4 hours. Bake uncovered at 350 for one hour or so.
In a medium saucepan, combine the sugar, corn syrup, and butter. Bring to a boil, & boil for 3 minutes. Remove from heat and add the vanilla extract. Mix the popped popcorn & peanuts in a large bowl. Slowly pour the caramel mixture over the popcorn and nuts. Quickly stir the hot mixture into the popcorn until evenly covered. Cool and serve.
Place mushrooms on three pieces of foil stacked together and crumple sides to make a 'pan' that will hold the juices. You can use a metal pan underneath for added stability. Grate rind from lemon on top of mushrooms. Squeeze juice from lemon and add to 'pan'. Add remaining ingredients. Leave 'pan' open on top and grill until tender, 6-8 minutes. These can also be baked or broiled in oven until tender or cooked in a saucepan on top of stove. I usually 'baste' the juices over the mushrooms every so often but it does not seem to affect the outcome if you do not.
Preheat oven to 375°F. Brush Dijon mustard liberally on both sides of chicken and coat in bread crumbs. Place in 13 X 9 baking dish. In small sauce pan, melt butter over low heat and stir in lemon juice, finely grated lemon rind, salt and pepper. Pour over chicken breasts in pan. Bake uncovered for 45 minutes, basting with pan drippings every 15 minutes. Fifteen minutes before chicken is done, cook pasta according to package directions. Drain and keep warm. When chicken is done, transfer breasts to platter and scrape the lemon butter sauce and crunchy browned butter bits from the pan and toss with the cooked, drained pasta. Serve.
Preheat oven to 375. Grease 12 muffin cups and set aside. In a large skillet, heat 1 tablespoons oil and cook green onions and garlic until tender. Add spinach and basil; cook and stir over medium heat until just wilted. Drain off excess liquid. Stir in salt and pepper; set aside to cool. On a well-floured surface, unroll pizza dough and shape into a 12x8 rectangle. Brush surface of dough with remaining olive oil. Spread spinach mixture to within one inch of the edges of the dough. Sprinkle with feta and pine nuts. Starting with a long side, roll into a spiral. Slice roll into 12 pieces and place cut-side up in prepared muffin cups. Brush with butter and sprinkle with parmesan cheese. Bake for 18-20 minutes or until golden brown. Let stand in muffin cups for 2 minutes. Remove carefully and serve warm.
Preheat oven to a moderate 180&deg;C. Lightly grease a 6 cup shallow baking dish. Combine pudding ingredients and mix until smooth and pour into prepared dish. Combine sauce ingredients in a saucepan, stir over a low heat until dissolved and carefully pour over the pudding (I spoon the sauce over the pudding till it layers the pudding and then pour the remainder over the back of a spoon). Bake for 40 to 45 minutes. Garnish with icing sugar, lemon shred and strawberry leaves if desired and serve with cream.
I start by sauteing my onion and garlic in a pan with some olive oil until soft. I add the cooked onion and garlic to my meat mixture. Mix everything in a bowl together except the bacon. Don't over mix. Now form your lovely packages into 5" long loaves. Cut bacon slices to drape over each loaf. About 4 half slices for each little mini meatloaf. Pack them tightly on the meat to keep them moist. I bake them on a rack over a cookie sheet to catch the drippings. Less mess this way. Bake at 350 degrees for about 35-45 minutes. Temperature should reach 160. Let rest about 10 minutes on cutting board before slicing, otherwise the slices will fall apart. Let the juices redistribute and solidify.
Bring water to a boil and add Quinoa. Cover and simmer for 8-12 minutes until Quinoa has absorbed all the liquid. Bring off flame and put in seperate bowl to cool. In a pan, add Extra Virgin Olive Oil and heat over medium flame. Add Celery and Red pepper and cook for 10 minutes or until vegetables are soft. Add Cumin and Coriander and stir. Add a pinch or more as desired of salt and pepper. Take off stove and add to Quinoa. Add walnuts and cranberries and mix well. Serve Immediately and Enjoy!
Remove rolls from pan. Spray pan with non-stick cooking spray and replace rolls. Spread blueberry pie filling evenly over and between rolls. Combine butter, flour, brown sugar and pecans and sprinkle over pie filling. Bake at 350°F 45-50 minutes. Drizzle with cream cheese frosting while still warm.
Bring a large post of lightly salted water to a boil. Add pasta; cook as package directs. Meanwhile, heat 1 Tbsp oil in a large skilled over medium heat. Add half the garlic; saute 1 minute, or until golden. Add half the spinach and 1/4 tsp each salt and pepper; saute 1 minute, or until spinach wilts. Add remaining spinach and cook until wilted. Remove to a plate. Add remaining 3 Tbsp oil and remaining garlic to skillet. Saute until garlic is golden. Add tomatoes and remaining 1/4 tsp each salt and pepper. Cook 1 minute, or until tomatoes start to release their juices. Set aside. Drain pasta in a colander and rinse under running cold water until cool, then drain well. Put all ingredients in a large bowl. Toss gently to mix. Serve at room temperature.
Over medium heat, in a non-stick skillet, heat maple syrup. Break eggs into maple syrup. While eggs are cooking, toast waffles. When eggs have been cooked to desired doneness, place on waffles, pouring hot maple syrup over top. Serve immediately.
Place sugar in a medium-size bowl. Grate the zest (colored part of the peel) of two to three lemons to produce 2 teaspoons of zest. Juice as many lemons as needed to get 1/2 cup lemon juice. Add zest and juice to sugar. Mix well. Add buttermilk and salt. Stir until sugar dissolves. Chill 4 hours or overnight. Freeze in an ice cream maker according to manufacturer's instructions.
Use a pair of kitchen shears or scissors to cut the backs of the shrimp and remove the vein. Set aside. Combine the remaining ingredients in a medium-sized bowl. Stir well to combine. Add the shrimp to the bowl and toss to evenly coat. Place in the refrigerator and let marinate for at least 20 minutes and up to 1 hour. Set a grill or grill pan over medium-high heat and spray with cooking spray. Once the grill is hot, remove the shrimp from the marinade and place on the grill. Cook for 4 to 5 minutes per side and serve sprinkled with kosher salt and wedges of lemon.
Put the drumsticks in the water and bring to a boil. Add the chicken base, then reduce heat and simmer for 30-40 minutes, until the meat starts to pull away from the bone. Remove the drumsticks from the stock, and set aside to cool. Remove the stock from the heat so that you can more easily remove the fat. Remove the meat from the drumsticks when they are cool enough to touch, and chop into 1/2 inch pieces. Check the cooking time on your noodles. I used very thin ones that had a 4 minute cooking time. The veggies need to cook for 3 minutes, so add your noodles according to the cooking time on the package. Bring the stock back to a boil over medium heat. Add the noodles according to their cooking time; then add the chicken, carrots, snow peas, green onions, garlic, and gingerroot. Reduce heat to low and simmer for 3 minutes. Add the cilantro and heat through. Serve with lime wedges.
Wearing gloves, carefully remove seeds and chop the jalapeno pepper. In a medium bowl, mix the cheese, tuna, jalapeno, lemon juice, mustard, salt, and cream cheese. Scoop out the center of the hamburger buns. Fill each bun with tuna mixture. Wrap each sandwich in foil and heat at 425 degrees for 15-20 minutes. Sandwiches can be frozen before heating.
Prepare the hashbrown potatoes by cooking them in a large fry pan on medium heat, using most of the oil. (While the potatoes cook) in a separate small fry pan lightly brushed with oil, saute the onions and peppers until the onions are transparent. Prepare the Veggie Breakfast Bacon Strips as directed (I microwave them for just under 2 minutes as I like my strips crisp and just starting to get too dark). Crumble the 'bacon'. Beat the eggs with the milk. When they are cooked, mix the hash browns, onions and peppers and crumbled 'bacon' together (I put them in a bowl so I can use the large frypan for cooking the momlettes). Brush the large frypan with oil and pour half of the egg mixture into the pan, so it is covered with egg. Place on medium low heat and cook until firm. If the top of the egg seems to be cooking too slowly, you can either cover the pan to let it steam, or turn the egg over, if the bottom is firm enough. Sprinkle 1/8 C of the cheese on the egg. Spoon half of the potato, onion, pepper, 'bacon' mixture onto the egg. Slide the egg out of the pan onto a large plate, folding it over half way so it looks like an omlette. Repeat for second Momlette.
Brown ground beef, onion and garlic. Add tomatoes, rice, Worcestershire sauce, salt and pepper. Cook until rice is tender. Add 1 cup Cheddar cheese. Cook zucchini in small amount of water until tender, about 7 miutes. Into a 2-quart baking dish layer 1/2 of meat mixture, then well drained zucchini, Monterey Jack cheese and remaining 1/2 of meat mixture, sour cream and top with 1/2 cup Cheddar cheese. Bake in 350 oven.
Cook the linguine to desired doneness as directed on the package. Meanwhile, heat oven to 350°F and spray 8-inch square 2-quart baking dish with nonstick spray. In large bowl, combine cooked linguine and all remaining casserole ingredients; stir gently to mix, spoon into baking dish. In small bowl, combine topping ingredients; mix well. Sprinkle evenly over top. Cover with foil and bake at 350°F degrees for 35 minutes or until bubbly. Uncover and bake an additional 10 minutes or until topping is browned.
1) Juice grapefuits with juicer (i like pulp in my juice but that optional,add it or not). 2) Puree strawberries in a blender. Then, with a strainer thats enough to keep the strawberry seed on the strainer, juice straberries onto a separate bowl. 3) add half of grapefruit juice into pitcher, 1/2 of the strawbery juice, half of the water, and half (1/4) of honey. Then, mix until honey mixes well. 4) add remaining fruit juices, water (if to much add as much the pitcher can hold) and the remaining of the honey. If you like fruit juices much sweeter add 1/2 cup of sugar and mix. 5) Keep in the refrigerator for an hour. For better taste keep in the refrigerator for a day.
Cut kiwi in half and scoop out fruit. Puree in a small food processor or blender. (You should have about 2 cups.) Place in a medium saucepan and cook over medium-low heat for 15 to 20 minutes, stirring frequently. Remove from heat when mixture has reduced to 1 cup; let cool. Stir together sugar and cream cheese in a medium bowl. Slowly whisk in half and half, then stir in vanilla and kiwi. Chill well, then transfer to the bowl of an ice cream maker and freeze according to manufacturer's instructions. Cover and freeze until ready to serve. To make cheesecake sundaes, drizzle with additional pureed kiwi and top with crumbled graham cracker crust.
In a large bowl, add the flour, making a small depression in the centre. Pour 1/4 cup water into the flour and start mixing with the flour until the mixture resembles a coarse meal. Add remaining water as required, until the flour comes together to form a dough. If the mixture is too dry and falls apart, add some more water; if it is too sticky and sticks to your fingers, dust it with some more flour. Now knead the dough well for about 5 to 10 minutes; the more you knead it, the softer your rotis will be. Cover and keep aside for 15 to 20 minutes. Heat a heavy skillet on a low flame. Meanwhile, divide the dough into 6 lemon-sized balls and roll into 7-inch circles on a generously floured board using a rolling pin, adding sprinklings of flour to keep the roti from sticking to the rolling pin. Once the skillet is sufficiently hot, place one roti on it and increase the flame to medium-high. After about 20 seconds, turn the roti and cook on the other side. When small-medium bubbles start to appear on the surface of the roti (about 1 minute), remove it from the skillet, remove the skillet from the flame and turn the roti over directly on the flame. It should puff up completely; you might need some practice with it. Once it puffs up, remove it from the flame and serve hot with any vegetable side! Oh, and repeat the cooking procedure for all 6 balls.
Preheat oven to 350*F. Combine splenda eggs and apple sauce In a separate bowl combine the next six ingredients. Using an electric mixer, gradually beat flour mixture into egg mixture. Gently, stir in carrots. Bake in bundt pan for 35-40 minutes or until tooth pick inserted near the center comes out clean.
If using the regular cut of ribs, as opposed to the flanken cut, slash through the meat at 1/2 inch intervals all the way to the bone. Combine the remaining ingredients in a container suitable for marinating the ribs. Add the ribs to the marinade and turn to coat all over. Refrigerate at least overnight to allow the ribs to marinate. Grill about six minutes per side, less if you like rarer meat. Alternatively, these may be broiled.
Melt margarine; add salt, garlic salt, and Worcestershire sauce, mix well. Mix first 5 ingredients in a large roaster or cookie sheet. Pour the wet mixture over the dry slowly to coat each piece. Bake at 250°F for 2 hours, stirring every few minutes. This keeps well in airtight container. To give as gifts give in tins, jars, or coffee cans covered in gift wrap.
Place a soup pot over medium high heat. Add the olive oil and heat. Add the chopped onion and celery to the pot and cook, stirring with a wooden spoon, until the vegetables are soft, 3 to 4 minutes. Add the garlic and cook for 1 minute, Add crushed tomatoes and their juices, beef broth, tomato paste, 1/4 teaspoon of Italian seasoning, and 1/2 teaspoon of salt and stir to combine. Bring to a low simmer and simmer for 15 minutes. While the broth simmers, make the meatballs. In a medium mixing bowl, combine the ground beef, ground pork, eggs, 1/3 cup Parmesan, bead crumbs, 3/4 teaspoon of Italian seasoning, and 1/2 teaspoon of the salt, and using clean hands, mix until thoroughly combined. Divide meat into tablespoons and roll into smooth balls with your hands. Set the rolled meatballs aside on a plate or other flat surface. Wash your hands. Carefully add the meatballs to the simmering broth. Gently stir, so as not to break up the meatballs. Add the remaining 1/4 cup grated Parmesan. Simmer for 20 minutes, or until meatballs are cooked through. Add the ditalini and spinach to the hot soup, stir well and cook for 15 minutes, or until the pasta is cooked through. Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.
In a large bowl, with mixer on medium speed, beat butter and sugar until smooth. add molasses and beat until well blended. In a medium bowl, mix flour, soda, cardamom, and cinnamon, Stir or beat into butter mixture until well blended. Cover bowl with plastic wrap and chill until dough is firm, about 1 hour. Shape dough into 1-inch balls. With lightly floured hands, roll into a rope about 2 1/2 inches long and 1/2 inch thick; bend rope into a horseshoe. Place cookies about 2 inches apart on parchment lined or buttered 12 x 15-inch baking sheets. Bake cookies in a 350° oven just until edges begin to brown, 7-9 minutes. Let cookies cool on pan 5 minutes, then use spatula to transfer to rack to cool completely.
Blanch fresh spinach if using, thaw frozen if using. Squeeze all excess moisture out, and chop if not already chopped. Place in bowl. Saute mushrooms, onion, garlic till mushrooms are slightly golden, Season with salt, pepper and thyme. Add to spinach. Mix in rest of ingredients except fish. Tear off 8 pieces of plastic wrap about 4" x4". Place 2 Tbsp or so on one piece and roll up so that you have a little log about 3 inches long and about 1 inch in diameter. Do this with all the stuffing mixture. Place in a single layer in freezer for a couple of hours until frozen. Thoroughly thaw fish if frozen. Unwrap 1 stuffing portion for each piece of fish. Roll up fish around frozen stuffing. Place seam side down in baking dish. Season with salt and pepper & brush with melted butter. Bake 20 min at 350°F. Place unused portion of stuffing in a ziploc bag in freezer for future use.
Peel and core the apples and cut into tiny dice. Preheat oven to 350°F. Rub the fat into the flour, add the sugar. Add the apples and mix together with a little milk to bind to a fairly stiff dough. Spread into well greased shallow tin and bake at 350 F for about 30 minutes.
Combine all ingredients except the chips in a microwave safe glass dish. Heat in microwave for 5 minutes stirring 3 times. Serve with the corn chips.
Preheat oven to 400 degrees. Spray a 12-cup muffin pan with nonstick spray (or use a silicone muffin pan). Heat a skillet over medium-high heat. Arrange the bacon in the skillet in a single layer and cooked until its fat is mostly rendered but it's still pliable, about 5 minutes. Put about 1 ounce of hash browns in the bottom of each muffin cup and gently press with the back of a spoon. Keep any remaining hash browns warm and serve on the side. (If using bread, cut two 2-inch circles out of each slice of bread. Place a bread circle in the bottom of each muffin cup.). Wrap a slice of bacon around the edge of each muffin cup. One by one, crack the eggs into center of bacon and season with salt and pepper. Bake until the egg white is set, 10-12 minutes (longer if you like your yolks firm). Using a thin knife or offset spatula, remove the bacon-egg cups from the pan. Sprinkle with cheese if desired. Serve.
In a large saucepan, heat 1 tablespoon olive oil over medium heat. Add onion and garlic; cook and stir for 5 minutes. Remove from heat and place onion mixture in large bowl. Add salt, pepper, ginger, ginger root, bread crumbs and eggs and mix well. Add turkey and mix gently until combined. Roll into 1 1/2 inch balls, cover and chill for 2-3 hours. When ready to eat, combine 2 tablespoons olive oil and butter in large saucepan. Cook meatballs , turning occasionally, until tender and golden brown, about 10-12 minutes. Add broth and chutney to skillet and bring to a simmer. Place meatballs and sauce in chafing dish or slow cooker on warm.
In a large sauce pan mix sugar and syrup, bring to a boil, then turn off heat and stir in peanut butter until combined well. Stir in chow mein noodles. spoon portions of about 1 teaspoon (or size desired) on to wax paper to cool. Enjoy!
Soak peaches in brandy in a closed container overnight. Dissolve soda in buttermilk and add vanilla. Sift flour, spices and baking powder together. Beat egg yolks, and mix with salt, sugar and oil. Add buttermilk mixture and flour mixture alternately to egg yolk mixture. Add nuts and brandied peaches, then beat egg whites and fold in gently. Pour into a 9- by 13-inch pan. Bake at 350°F for 45 minutes. For the sauce, combine all ingredients and bring to a boil. Pour over cake while both are hot.