HumbleIntelligence/food-ner-1-Million huggingface dataset:
DATE INSTRUCTIONS: Place the mint, feta and pistachio nuts in a mini chopper, chop until well mixed and finely chopped or you may chop by hand. Spread the dates open and fill with the stuffing mix. Press the mixture down so it is firmly pressed together and fills the date, close the date so only a portion of the filling shows. Serve at room temperature. MELON PICK INSTRUCTIONS: Peel the melon and remove the seeds. Cut 24 cubes 1/2" x 1/2" (use remaining melon for another recipe). Place melon cubes in a zip lock bag and pour in the Ouzo (or you may place the melon, in one layer on an edged plate and pour in the ouzo). Flip the bag or rotate the cubes in the dish so the Ouzo covers all sides,. Marinate for at least 2 hours or longer. Thread a cube of melon on a toothpick, then a piece of date and one more melon cube. These may be refrigerated or served at room temperature. SHRIMP AND ONION INSTRUCTIONS: Thread a shrimp, pearl onion & piece of pepper on a toothpick. Lightly dust with paprika. Refrigerate until serving. TUNA IN CHERRY TOMATO INSTRUCTIONS: Remove the tops of the tomatoes, carefully scoop out the seeds and pulp. Discard seeds and chop the pulp (there will be very little to chop). Place the yogurt in a fine strainer and allow it to drip drain for approximately 1/2 hour. Combine Tuna, tomato pulp,capers and drainedYogurt. Season with Salt & Pepper. Fill the tomatoes with the tuna mixture, sprinkle tops with parsley. Refrigerate until serving. Arrange the four appetizers on a large platter in an artful manner so the shapes and colors compliment each other.
Preheat oven to 350*. Cream butter and sugar together for 5 minutes. Add eggs, milk, sour cream, cloves, fruit peels, 1 tsp of cinnamon and 1/2 flour. In separate bowl, combine raisins baking powder and remaining flour. Combine 2 mixtures together. Pour into greased loaf pan. Bake 40 minutes. Combine confectioners sugar with remaining cinnamon,dust top of cake and serve.
Cook elbows according to package directions. Cook one package of bacon and crumble into little pieces. Stir together elbows, bacon pieces and cottage cheese.
Preheat oven to 400°F. Saute onion, celery, carrots and potatoes in margarine for 10 minutes. Add flour to sauteed mixture, stirring well, cook one minute stirring constantly. Combine broth and half and half. Gradually stir into vegetable mixture. Cook over medium heat stirring constantly until thickened and bubbly. Stir in salt and pepper; add chicken and stir well. Pour into shallow 2 quart casserole dish and top with pie shells. Cut slits to allow steam to escape. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
Heat oil in large tagine, pan or wok over medium high heat until hot. Add almonds and cook until golden brown. Remove with slotted spoon and set aside to drain on kitchen paper. Add garlic, onion then chicken to same pan in which almonds were cooked. Saute for 10 minutes or until browned. Mix together harissa paste, water, currants, honey, cumin and cinnamon. Add mixture to chicken and stir well. Add chick peas, tomatoes (cut into sixths or eighths) and olives, if using. Reduce heat to medium, cover and cook. Stir gently and baste occasionally for 20 minutes. Add more water if necessary. Serve over couscous (preferably) or rice. Top with browned chopped almonds.
clean lettuce leaves. fry bacon. spread each lettuce leaf with about 1 T mayo. top with cheese, bacon, and turkey. roll up and enjoy.
Preheat conventional oven to 375°F. Take 6 chicken thighs and put them in a bowl. Add 1/2 cup barbecue sauce and pour it over the chicken (I leave it on for a few hours to absorb the flavor). Mix the chicken pieces with sauce until they are evenly coated. (Place some sauce under skin for best flavor). Place chicken pieces in a small roasting pan leaving a little space between them. Bake for 40-45 minutes until done. Serve with your favorite rice and vegetables. Tips: You can use as many pieces of chicken as you want just increase the amount of sauce. It would be best if you cover the chicken with aluminum foil for the first 15 minute and then remove to brown.
Preheat the oven to 400°F. Combine all of the spices, onions, garlic, oil and wine in a large roasting pan with a lid. Cut up the octopus tentacles into large 3 inch pieces, removing any excess skin. Separate the skin from the head by pulling it apart, then cut into large pieces. (Make sure you remove the mouth & bone from the head). Wash thoroughly, then add to the roasting pan. Roast uncovered for approximately 1 hour. Cover then roast for another hour. When the octopus is tender, add the potatoes and cook for another hour, or so. If the sauce is drying, you can add either more wine or some water. The cooking time will vary depending on the size and thickness of the octopus. Adjust the time accordingly. Taste the potatoes, then add more salt, or more spices if desired.
Chop the dates, pecans, and cherries and set aside in individual prep bowls. Dust dates lightly with about 1 teasp. flour or less. Combine eggs and butter. Sift together dry ingredients and add to egg mixture. Stir in other ingredients one at a time, first the dates, then pecans, then cherries, and last the chocolate chips. Make sure to stir thoroughly after each addition. Pour into greased loaf pan, I used Pam and then lined with parchment paper. Bake 325 degrees for 1 1/2 hours. (I baked it for 1 3/4 hours). Let it rest and cool! The first time I tried to take it out of the pan -- I cannot begin to tell you of the mess I made. Then I decided it was not done, as I had only baked it 1 1/4 hours, so I tried to stuff it pack into the pan. That was not easy, but I did it, baked it another hour, and pried it out after letting it cool. It was ugly all the way around, but very good! So good that I am making lots more for sharing.
Preheat oven to 350°F. Beat together butter and sugars until creamy. Add eggs and vanilla. Beat well. Add combined flour, baking soda, cinnamon, and salt. Break up pretzels to your desired size. Stirs in oats, chocolate chips, and pretzel pieces. Bake 10-12 minutes until golden brown.
In a dry skillet over medium heat, lightly toast the almonds, about 3 minutes. Set aside. Heat olive oil in a large, deep skillet over medium-high heat. Add the meat and spread it in an even layer. Let it caramelize and deeply brown, then stir it and move it to the sides of the pan. Add the bay leaf, celery, carrot, onion, peppers and garlic to the center of the pan, season with salt and black pepper and cook a couple of minutes, then stir into the meat. Add the raisins, chutney, broth, curry paste, turmeric, coriander and lemon zest. Stir vigorously and simmer until the broth evaporates and the meat casserole thickens. Remove the bay leaf, stir in the nuts and reduce the heat to low. Heat a small skillet over medium heat. Beat eggS with a pinch of salt and half-and-half. Add 1/6 OF egg mixture to the pan with a pat of butter and cook like a thin omelet, turning with a fork or thin spatula, about a minute on each side. Transfer to a plate and repeat to make 6 mini omelets. Spoon the meat into bowls and top with the omelets. Garnish with the chopped cilantro and serve.
In a cocktail shaker filled with ice, add vodka, Irish Cream and creme de cacao. Shake until frothy and strain into a Martini glass rimmed with crushed. chocolate.
In large saucepan, combine wine, honey, vanilla and spices. Cook over high heat until mixture boils. Add Granny Smith apple. Reduce heat and cook until liquid is reduced by half, about ten minutes. Add McIntosh apples and pears. Cook until fruit is tender and liquid is mostly evaporated and syrupy. Top with whipped topping and serve. Truly delicious.
Pam spray 3 or 4 (4 x 8) store-bought aluminum foil pans; set aside. Preheat oven to 350°F Measure flour, baking soda and salt in a small mixing bowl and whisk to aerate; set aside. In the bowl of an electric mixer, beat together the margarine, oil and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the mashed bananas and flavoring. Add flour mixture to the bananas mixture and mix until just blended; the batter should be slightly lumpy. Fold in chocolate chops. Divide the batter into the prepared pans. Bake for about 1 hour or until toothpick inserted in center comes out clean. Cool before slicing and cut into thick slices to serve. Enjoy!
In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat. Add broth and water. Heat to a boil. Stir in macaroni. Reduce heat to medium. Cook 10 minutes or until macaroni is done, stirring often. Stir in soup and salsa and heat through.
Spread butter or margarine on bagel halves. Put thin slices of brie on that. Layer 1 slice of onion on the brie. Put a layer of sliced avocado on the onion. Squeeze some lime juice on the avocado. Sprinkle salt and pepper on top. Eat open faced.
Preheat oven to 325°F. Cook macaroni and cheese according to package directions (I usually boil noodles for 6 minutes because casserole will bake a bit more in oven). I also add a little more milk to the mac and cheese so there is enough cheesy sauce to coat everything. After thoroughly mixing noodles with the cheese, add peas corn. Break the tuna up a bit with a fork so there aren't too many huge chunks and add it as well. Toss in half of the shredded cheese and mix well. Spoon into a large baking dish. Sprinkle with remaining cheese and breadcrumbs to taste. Heat in oven for about 20-25 minutes.
Shake and strain all ingredients into a martini glass. Garnish with a twist of orange.
Place the garlic cloves into a clean, sterilised jar of about 2 cup (500ml) capacity. Combine vinegar, soy, and sugar in a saucepan. Bring to the boil. Reduce heat and allow to simmer until mixture is slightly reduced. Pour the hot liquid over the garlic. Allow to cool slightly before sealing.
In a small bowl combine water and tamarind and let stand for 10 minutes. Strain this using a strainer and squeeze the tamarind gently to remove as much juice as possible. To this tamarind water add the shallots, garlic cilantro stems, fish sauce, sugar and salt. Simmer this sauce stirring occasionally until slightly thickened (about 2 minutes). Keep warm. Preheat broiler. Lightly brush a small rack of a broiler pan with oil and arrange the snapper fillets skin side down. Season fillets with salt and broil 4 to f inches from the heat until just cooked through (about 7-8 minutes). While fish is broiling, thinly slice the scallions and chillies. Stir the whole basil leaves into sauce just before serving. Serve the fish with sauce over it and garnish with scallions and chillies and basil leaves.
Saute onion in oil over medium to medium high heat. Add beef, sausage, chilies, garlic and cumin; stir as it's cooking to break up the meat. When onion is translucent, stir in water. Bring to a boil, uncovered. Reduce heat and simmer at least one hour or until stock cooks down. Add salt. Serve with chopped onions and mustard on hot dogs in a roll. Enough for 8-10 dogs.
Place cranberries, sugar and vanilla in a medium saucepan. Place pan over medium heat and stir. Simmer cranberry mixture until the berries burst, about 5 to 6 minutes. Place orange peels in a large glass container with an airtight lid, or large mason jars with lids. Pour vodka over the orange peels. Allow the cranberry mixture to cool. Pour the cooled mixture into the glass container(s). Cover tightly and set aside for 1 week. After 1 week, strain out the cranberries sand orange peels and pour mixture into a clean bottle, using a funnel. Store vodka in the refrigerator. To serve: Pour 2 ounces of vodka mixture over ice in a tall glass and top with tonic water. Garnish with a slice of lime.
PREHEAT oven to 375*F. Place all ingredients except sugar in large bowl. Beat with electric mixer on low speed 2 minutes Beat on medium speed an additional 2 minutes or until well blended. SHAPE into 1-inch balls. Place, 2 inches apart, on baking sheets. Flatten each ball, in criss-cross pattern, with tines of fork dipped in sugar. BAKE 8 minute or until edges of cookies are set. Cool 2 minute on baking sheets. Remove to wire racks; cool completely.
Heavily butter a 10-inch bundt pan. Mix the cinnamon and sugar together and sprinkle a liberal amount in the pan so it sticks to the butter. Combine all cake ingredients and mix well. Pour into bundt pan and bake at 350°F for about 50 minutes. Invert pan on a funnel or bottle and let it cool about five minutes; remove the cake from the pan and cool on a wire rack.
Heat oil in large deep skillet or 5-quart Dutch oven on medium heat. Add onion and bell peppers; cook and stir 7 minutes or until vegetables begin to soften. Stir in tomatoes, water and Jambalaya Mix. Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes. Stir in shrimp and sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and rice and vegetables are tender, stirring occasionally. Remove from heat. Let stand 5 minutes.
Flake salmon with a fork and place in a large bowl with potatoes, butter, and mustard and mix well. Add dill, parsley, chives, lemon rind and juice, salt and pepper and mix thoroughly. Divide mixture into eight portions and form into balls. Flatten each ball to about 1 inch thick. Dip each cake in flour, egg, and breadcrumbs thoroughly coating with each. Fry fish cakes in oil over medium high heat until golden brown and crispy about 5-8 minutes on each side. You can serve with a tartar sauce or some other condiment but really they are great just with a squeeze of lemon or a dash of tabasco.
Bring water and seasonings to a boil. When boiling, add quick oats and pecan meal, stirring well. Reduce heat and simmer until thickened, about 1 minute. Allow to cool. Add rest of ingredients and stir well to incorporate. Form into thin patties and fry in a little olive oil on medium low heat until browned on both sides, about 5-7 minutes per side. The longer you let them sit the firmer they will be.
Slice clean, unpeeled zucchini into ribbons, using a vegetable peeler, and turning the zucchini as you go. Warm 1 TBSP olive oil in a saucepan, on medium heat. Saute the garlic briefly, and add tomatoes and oregano. Simmer uncovered for a few minutes. Heat the remaining oil in a large skillet. Add the zucchini. Stir for several minutes, until zucchini is soft. Add salt and pepper to taste, then mix in the sauce. Add the sausage, stir well. Stir in basil, and transfer to a serving dish. Top with parmesan cheese.
Combine peaches (drained), cornstarch or clear jel and sugar; place in a greased 13-in. x 9-in. baking dish. For crust, combine flour, egg yolks, butter, baking powder and sugar in a bowl. Gently fold in stiff egg whites - this is a kind of a crumbly dough. Drop and then spread over peaches. Bake at 375° for about 45 minutes or until the fruit is bubbling around edges and top is golden. Serve with whipped topping or a dusting of powdered sugar.
Slice the meaty side of ribs, opposite the bone, 1/2 inch apart and 1/2 inch deep, both lengthwise and crosswise. Put ribs in a large plastic food storage bag. Mix all the ingredients in the small bowl then pour on top of the ribs. Remove all the air from the bag: and close securely. Flip bag over many times to coat the ribs completely. Refrigerate 4 hours, occasionally flipping the bag. Remove ribs then discard marinade. Grill (or broil) 4 inches from hot coals (or the heat source) turning occasionally, for 15-18 minutes, or until ribs become crisp and brown. Serve with warm steamed rice and kimchi.
In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour. You can marinate overnight, but only do the mushrooms for an hour. Preheat grill for high heat. Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks. Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.
Cut off an inch on the ends of the cucumber. Hollow out the cucumber and take out all the seeds with a knife. Let the juices from the cucumber drain on a paper towel for a few minutes. Mix together all other ingredients except for the pimento. Stuff the cucumber with cheese mixture and wrap in plastic wrap. Let chill in the refrigerator for 20 minutes. Slice cucumber in 1/4 inch slices and trim with pimento strips formed into little bows. They should look like little wreaths on a serving plate.
For Marinade: Mix first 7 ingredients in large shallow glass baking dish just large enough to accommodate steaks. Add steaks, turning to coat. Cover and let stand 1 hour at room temperature. For Dressing: Whisk vinegar,mustard,tarragon,shallots and garlic in small bowl. Whisk in oil in slow steady stream; season to taste with slat and pepper. Prepare barbeque (high heat). Remove steaks from marinade, reserve marinade. Grill steaks about 5 minutes per side for medium-rare, basting occasionnally with marinade. Toss greens with enough dressing to thinly coat leaves; divide among plates. Cut steaks into thin slices and arrange atop greens. Serve immediately, passing any extra dressing.
Mix all ingredients together and serve immediately with restaurant style tortilla chips. NOTE: If not eating right away, place seeds in dip to help guacamole from turning brown. Also, place a piece of plastic wrap across the top of the guacamole, mashing it in to touch the top layer of guacamole. When you peel the plastic wrap off, it will take away anything that has turned a little brown.
Preheat oven to 350 degrees F. Place the chicken breasts in a large Ziploc bag and lightly pound to flatten to about 1/2-inch. Combine the flour, salt, and pepper; dredge the breasts in the mixture. Melt together the butter and oil in a skillet over medium-high heat and brown the chicken on both sides; transfer to an oven-proof dish and finish cooking in the oven (about 15-18 minutes). Meanwhile, add the shallots to the skillet and saute for 1 minute. Add the chicken broth and deglaze the skillet. Add the red currant jelly, quartered strawberries, and chopped basil and reduce to half; add the rum and flame it. Then return the fully-cooked chicken to the skillet and simmer for 3 minutes. Serve breasts with sauce over fragrant cooked jasmine rice. Makes 2 servings.
Preheat the oven to 375 degrees F. Spray a 9 x 13 dish with cooking spray. Mix goat cheese, Italian spices, 1/2 cup breadcrumbs, and half and half together. Mix 1/4 cup breadcrumbs and parmesan cheese together. Drain artichoke hearts well and cut them in half. Place the artichoke heartrs cut side up in the dish and sprinkle with the lemon juice. Top each artichoke heart with approximately 1 tsp of the goat cheese mixture, then sprinkle the parmesan mixture on top. Spray the artichoke hearts with cooking spray and bake them for 20 to 30 minutes (until golden brown). On the grill, use indirect medium heat to bake the dish.
Preheat a skillet over medium heat. Add butter and cook 4 min, until a nutty brown color. Chop hazelnuts and add to butter. Pour into a small saucepan to keep warm. Add vinegar, salt and pepper. Add green beans to boiling salted water. After 3-4 minutes, remove to a serving platter. Sprinkle with salt and pepper, drizzle with olive oil. Add lemon zest and juice. Trim tough muscle from scallop. If scallops are thick, slice through horizontally. Sprinkle with salt and pepper. Using the same skillet used for the brown butter, over medium-high heat, sear scallops about 1 minute on each side. Divide arugula between 4 plates. Toss scallop slices over arugula. Pour over brown butter. Serve with green beans on the side.
Mix all ingredients well in container or ziplock bag. Add pork and marinade at least 30 minutes. Grill, or bake pork, as desired.
Cook pasta shells according to package directions. Drain and rinse with cold water and drain again. Combine remaining ingredients, except spaghetti sauce, in a large bowl and mix well. Fill each pasta shell with 3 tablespoons of filling. Place in a baking dish and top with spaghetti sauce. Bake at 350 degrees until heated through, about 30 minutes. To freeze: Freeze before baking. You may freeze individually wrapped shells without sauce, or freeze sauce-topped shells in baking dish.
To make the sauce base, sprinkle the cornstarch over 1/3 cup water in a small bowl and whisk to dissolve the cornstarch. Add the broth, soy sauce, vinegar, sugar, and red pepper flakes and mix well. Set aside. Heat a 12 inch nonstick skillet over high heat. Add 1 tablesppon of the oil and swirl the skillet to slick the bottom with oil. Add the shrimp and stir-fry just until the shrimp turn opaque, about 2 minutes. Using a slotted spoon, transfer to a plate. Add the remaining 1 tablespoon ili to the skillet and heat over medium high heat. Add the red pepper and stir until it begins to soften, about ` minute, Add the scallions and stir until they begin to wilt, about 1 minute. Add the pineapple and cook, stirring occasionally, until heated through, about 2 minutes. Stir in the shrimp and garlic and stir-fry until the garlic gives off its aroma, about 1 minute. Pour in the sauce base and brin to a boil to thicken the sauce stirring occasionally. Serve hot, spooned over rice.
Crust: Combine cookies and sugar in food processor. Pulse until cookies are finely crushed. Add melted butter in stream and process until crust is evenly moistened and begins to come together. Press crumb mixture onto bottom and up side of 9-inch round pan with removable bottom. Filling: Place chocolate in bowl. Heat cream in medium-size saucepan just until simmering. Pour over chocolate; let stand 2 minutes. Stir until smooth. Pour into bottom of prepared crust. Refrigerate 30 minutes or freeze 10 minutes, until firm. Beat together 1 cup of milk and the whipped topping mix in large bowl as per package directions. Stir in vanilla. Top with pudding mix and remaining milk; beat until well blended and consistency of sour cream. Spread into tart shell, swirling top decoratively, if desired. Refrigerate 30 minutes or until firm to the touch. Garnish with chocolate curls.
Steam the carrots for apprx 10 minutes or until they are just the way you like them. While the carrots are steaming combine the honey, lemon juice, mustard, raisins and curry powder. Put the oil& butter in a heavy skillet over medium high heat, when butter is bubbling add carrots& saute them for 2 minutes. Sprinkle the brown sugar over the carrots, stirring constantly, stir in the honey/curry mixture and continue cooking until the carrots are completely glazed. Serve right away.
Cook beef, onion, green pepper and garlic in frying pan over medium heat. Stir in tomato sauce and bring to a boil. Reduce heat and simmer for 15 minutes. Spread a thin layer of sauce on the bottom of a 9x13 pan. Then pour on pasta, then the rest of the sauce, then Parmesan, and then top with Mozzarella. Bake at 350 covered for 15 minutes. Then uncovered for another 15 minutes or until bubbly.
Preheat oven to 400 degrees farenheight. Cream butter and sugar together. Add eggs, milk, baking soda, baking powder, stir. Gradually add all purpose flour then the whole wheat flour and stir well. Stir in butterscotch chips. Spray cookiesheet with pam (optional) then by teaspoonful on a greased cookie sheet add the dough. Bake at 400 degrees for 11-12 minutes or until edges are light brown. Allow cookies to cool on baking sheet for 3-5 minutes before removing to a wire rack to cool completely. Enjoy.