HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees f. Toast nuts on a foil lined sheet pan until fragrant, about 7-9 minutes. While nuts are toasting break chocolate up into small pieces and place in a medium microwave safe bowl with the butter. Melt Butter with chocolate in the microwave, about 2 mins at 50% power. Stir and continue to microwave at 50% power as required, stirring every 60 seconds. This can also be done over a double boiler. Allow chocolate mixture and roasted nuts to cool. Meanwhile lightly beat eggs and vanilla in a small bowl and prepare a 13x9 pan (metal preferred) by lining it pan with foil (or parchment) and grease. Leave enough overhang on the lining to lift the brownies out of the pan when done. In a heavy duty plastic bag smash nuts with a rolling pin until well crushed, add dry and optional ingredients. Shake to combine. This can be done in a bowl if you prefer. Slowly pour egg mixture into chocolate while stirrin, mixture will thicken slightly. Add dry ingredients in three batches, fully incorporating each addition as you go. Spread mixture into prepared pan with an angled spatula or a large spoon. Bake 40-50 minutes or until a toothpick inserted in the center of the pan comes out just slightly moist. Cooking time varies all over the place depending on type of pan and your oven. I use natural aluminum pans, have a calibrated thermometer and keep a pizza stone in the oven for consistancy. Whatever you do to insure that that you don't over cook, simply start checking when they start to smell like brownies! You can rotate the pan halfway through the cooking process to even things out if desired. Cool in the pan on a rack. Remove from pan by lifting liner, place on a cutting board and cut into squares.
Boil the potatoes and garlic cloves together until potatoes are tender. Drain, retaining potatoes and garlic. Add mayo, milk and butter and "smash" the potato and garlic together with a hand masher. (I prefer the texture this way, but you can use a mixer if you prefer it that way.). When potatoes are the consistency that you like, add the feta cheese and mix well to distribute. Salt and pepper to taste. Enjoy.
Cut the end of each brussels sprout off and remove the loose outer leaves; Slice thinly or run through the slicer on your food processor. Melt enough butter in a pan to coat the bottom of the pan over medium high heat; Add the brussels sprouts and cook until bright green with a little bit of crispy brown on a few edges; Remove from heat; Squeeze half a lime over the cooked brussels sprouts, or use one capful of prepared key lime juice; Serve with salt and pepper for each to add to taste. Try with shredded carrots too. The amount of butter is to taste, we are always trying to cut calories, so minimal amounts are better, but if you are all about taste, go for a dollop, you wont be sorry.
Place chicken in crock pot. Mix all remaining ingredients and pour over chicken. Cook on low for 6-8 hours. Serve over rice or noodles. You can thicken the juices after cooking with a little cornstarch.
Using a sharp knife, cut the fish, on the bias, into 1/8 inch pieces. Place the fish in a bowl with the juice of 2 limes and refrigerate 15 minutes to "cook.". Use a clean bowl, and stir together the juice of 1 lime, orange juice, vinegar, salt, pepper, and olive oil; stir in the onion, green onion, celery, and cilantro. Drain the fish and gently fold into the dressing. Serve immediately, or refrigerate 3 to 4 hours, up to 2 days.
Soak the figs in hot water for about 15 minutes, then drain. Put everything, except the oil and orange flower water, into a food processor. Pureee while adding the oil in a steady stream. Taste and add orange flower water 1 teaspoon at a time in case you find it too perfumed. Cover and chill until ready to serve. Best to make at least a day ahead.
Wash the vegetables well, removing any soil or sand. Combine all of the ingredients in a large soup pot and cover with a tight-fitting lid. On high heat, bring the stock to a boil and then lower the heat and simmer for about 45 minutes. When the vegetables are quite soft and have lost their bright colors, the stock is done. Strain the stock through a large colander or sieve, pressing out as much liquid as possible. Discard or compost the vegetable solids. Use the stock right away, or refrigerate in a sealed container for up to 4 days, or freeze up to 6 months.
Heat the olive oil in a large dutch oven or stock pot over medium heat. Add the onion, celery, pepper, and garlic to the pan and cook, stirring often, until vegetables have softened, about 5 minutes. Add the chicken stock and chicken to the pot along with the oregano, basil, salt, and pepper. Spiralize the zucchini to make zucchini noodles and add them to the pot. Bring to a boil and reduce to a simmer. Simmer, stirring occasionally, for 10 minutes or until the zucchini noodles are as soft as you'd like. Taste and add additional seasoning as desired. Serve hot.
Heat oil in a large heavy skillet over high heat. Season the chicken pieces with seasoning salt and pepper on both sides. Add the chicken to the skillet and saute until browned, turning to brown on both sides (this should take about 15 minutes) adding in more oil if needed. Transfer the chicken to a plate ot platter. Pour off some of the fat, but leave some in the pot. Add in onions, garlic, green bell pepper, thyme and red pepper flakes; saute until tender (about 5 minutes). Return the chicken to the skillet. Add in tomatoes, corn and lima beans; simmer about 30 minutes. Remove the chicken and transfer to a platter, and cover loosley with foil to keep warm. Add in the cubed potatoes and boil until the liquid is reduced slightly and the potatoes are tender (about 10-15 minutes). Season with salt and pepper. Spoon the sauce over the chicken on the platter. Sprinkle with grated Parmesan cheese if desired.
Simple! Mix all ingredients. Cut up bacon in 1 inch pieces and top the mixture. Bake at 325 for 2 hrs or until cooked down and bacon is fully cooked. Note! you can also add some BBQ sauce to change it up. Enjoy!
Melt 1/4 cup butter in a large skillet add chicken and saute until lightly browned. Remove chicken from skillet and set aside. Leave pan drippings in skillet, Add mushrooms, green onions, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon garlic powder to skillet. Saute until vegetables are tender. Add chicken; simmer 20 minutes or until chicken is done. Cook fettuccine according to package directions, omitting salt. Drain noodles. Combine 1/2 cup melted butter and remaining ingredients except cheese and pecans. Stir into fettuccine. Add cheese, tossing until mixed well. Add chicken and vegetable mixture and toss. To serve, arrange on platter and sprinkle with pecans.
Combine all the ingredients in a large bowl. Form into 4 patties, then grill. I have served this on regular burger buns with tomatoes and mayo, and on pita with tahini, tomatoes and lettuce.
In a small bowl, combine all the ingredients, using your hands to break up the sugar. Store in an airtight container, away from light and heat, up to 6 months. Makes up to 1 1/4 cups (enough to season 5-10 pounds of meat, poultry, or seafood!). VARIETIES: Southwestern rub:replace some of the paprika with cumin, coriander, and chili powder. Indian Rub:Replace the oregano and thyme with tumeric, curry powder, ground ginger and cardamom. Mediterranean Rub:Replace some or all of the oregano and or thyme with dried tarragon, marjoram, rosemary, dill or basil. Omit the cayenne pepper.
Roast three red peppers or drain the jar of peppers. Saute with onion and garlic in olive oil until soft. Blend with the chicken stock. Pour over pasta and serve warm.
In a heavy-duty resealable plastic bag, combine oil, lemon juice, garlic, Worcestershire sauce and pepper. Add steaks to bag. Press the air out of the bag, and seal tightly. Turn the bag several times to distribute the marinade; place the bag in a bowl and refrigerate 30 minutes, turning bag occasionally. Meanwhile, make the tarragon melting sauce: In a bowl add all ingredients together and mix until smooth. Cover, and refrigerate. This will make 3 1/2 cups sauce. Heat a large oiled skillet over medium-high heat. Remove steaks from marinade, discarding marinade. Place 3 steaks in hot skillet; cook 4 to 5 minutes on each side or to the desired degree of doneness. Remove steaks to a serving plate, and keep warm. Repeat process with remaining 3 steaks. Top each steak with 1 to 2 tablespoons Tarragon Melting Sauce.
Mix the sugar and water in a medium saucepan. Heat on medium high and bring to a boil. Cut the limes in half and give the mint leaves a crush in your hands and add to the sugar and water mixture. Turn heat down to medium and let simmer for five minutes to steep the flavor out of the mint and limes. Pour syrup through a strainer and chill. Keep the syrup refrigerated. To use this syrup to make a Mojito, pour about 1 tablespoon (give or take) over ice, add your rum and club soda, mix well and serve in a chilled glass. Now I'm not giving anything exact here because I have always eyeballed it when I make mojitos. Just don't use too much syrup, you should be able to figure out a good ratio to fit your taste after a few tries.
Saute onion in oil. Add curry powder to onion and saute until warmed. Add ground beef to onions and cook until browned. When the meat is almost cooked, add soy sauce or salt to taste. Remove pan from heat and cool a little. Cut puff pastry sheets into 9 squares. Put a spoonful of beef mixture into center of each square, fold over puff pastry into a triangle, and seal. Place on cookie sheet. Brush tops with beaten egg. Bake at 400F until tops are golden brown, approximately 20-30 minutes. Serve hot.
In a medium bowl, beat cream cheese, half-and-half, instant pudding mix, Kahlua, amaretto and vanilla extract with an electric mixer until smooth. Refrigerate at least 1 hour. Serve with fresh fruit for dipping.
Preheat oven to 350° (325° if you're using a glass pan). Place rhubarb in a bowl and sprinkle with sugar. Let stand while preparing the batter. Spray an 8-inch baking pan with nonstick spray. Cream together the butter and sugar in an electric mixer, until fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. In another bowl, mix together the dry ingredients until uniformly blended. Add the dry ingredients to the butter mixture, alternating with the buttermilk. Stir thoroughly, but minimally, until combined, don't overmix. Fold in the rhubarb and transfer the batter to the prepared pan. The batter will be stiff and you'll have to work with it a little, spreading it in the pan. Don't worry if it doesn't look completely uniform in the pan. Mix together the brown sugar and cinnamon and sprinkle on top of the batter. Bake 25 minutes, or until a toothpick inserted all the way into the center comes out clean. Serve warm or at room temperature.
Place the garlic, cilantro, lime juice, and vinegar in a food processor and puree until combined well. Heat the olive oil in a small saucepan until hot, but not smoking. Remove pan from heat. Pour the pureed mixture into the oil whisking constantly for a minute or two. Serve warm.
Remove 2 chiles from tin of chipotles in adobo sauce and finely chop; letting some adobo sauce cling to chiles is recommended. In a bowl, whisk together chiles with oregano, mayo and sour cream. Cover and refrigerate until chilled, about 1 hour; this lets flavours blend.
Saute about a pound of sliced sirloin steak in some olive oil over high heat til seared but still rare. Remove meat; add more oil if necessary; add sliced red bell pepper, chopped onion, and garlic and stir fry til just soft. Season w dried oregano, chili powder, salt and pepper, and return the meat to the pan along w a couple handfuls of good tortilla chips and some crumbled queso fresco. Toss til chips are well coated and serve w salsa drizzled on top. Garnishes: fresh cilantro, sour cream, guacamole, chopped tomato, black olives.
Preheat oven to 350F and butter a casserole dish. Peel potatoes and boil until soft. Mash and add remaining ingredients. Beat well and pour into prepared casserole. Dot with additional butter and bake until brown, 30 to 40 minutes.
Combine sugar, margarine and milk. Cook to a soft ball stage. (when a little placed in a cup of cold water forms a soft ball) Remove from heat and stir in vanilla and pecans. Stir until it begins to thicken (doesn't take long, will have to work fast). Drop by tablespoons on waxed paper or buttered dish. Ready to eat when cooled. Store remainder in airtight container.
In large mixing bowl, mix flour, oats, sugar, pecans, baking soda and butter. Mix at low speed until crumbly. Reserve 1 1/2 cups of mixture for topping; press remainder into bottom of 9 x 13-inch baking pan. Bake at 350°F 12-15 minutes. Spoon pie filling evenly over crust. Sprinkle marshmallows and remaining crumbs over top. Return to oven 25 to 35 minutes more, or until topping is golden. Cut into bars when cool.
Cook peas according to package directions just until tender, but not mooooooooshy. Meanwhile, in skillet, melt butter. Stir honey into butter. Drain cooked peas and transfer to preheated serving dish. Salt& pepper according to your taste. Pour honey butter over top. Sprinkle with chopped pecans. Toss lightly and serve immediately. This does not reheat well-- the sauce develops an off color. Tastes fine, looks funky.
Position rack in upper third of oven; preheat to 450°F. Blot chickpeas dry and toss in a bowl with oil, cumin, marjoram, allspice and salt. Spread on a rimmed baking sheet. Bake, stirring once or twice, until browned and crunchy, 25 to 30 minutes. Let cool on the baking sheet for 15 minutes.
Wash and trim the lamb of any visible and excess fat, dry and set aside. Cut the garlic into slivers then, with a very sharp knife, make slits into the meat and insert one in each slit, add a fresh sprig of rosemary if using. Continue until all the garlic (and rosemary) is used up and the meat is studded. Brush the surface of the meat with olive oil then squeeze the lemon juice over the top before seasoning with a mixture of salt, freshly-ground black pepper and a teaspoon of English mustard powder. Place the lamb in a roasting tin. Place in an oven pre-heated to 220C/450F/Gas 7 and roast for half an hour. At this point reduce the heat to 160C/320F/Gas 4 and roast the meat for 60 minutes per kilo - a 3 kilo leg will take 3 hours. (A kilo is just over 2 lbs) Simply allow the meat to cook and do not baste. When the lamb is ready, take it out of the oven, cover and allow to rest for at least ten to twenty minutes. When you slice the meat you will see that it is studded with garlic, which enhances the flavour of the meat but in a very subtle way. Serve with gravy, potatoes of your choice and freshly steamed seasonal vegetables.
In medium sized bowl, tear lettuce into bite size pieces. Add tomatoes and peppers and toss well to distribute evenly throughout the lettuce. Place salad into small salad or cereal bowls, until as full as you want and mounded up a little in the center. On to top of lettuce, in bowls, add the ham strips in a cross bowl design. Place cheese strips between ham strips or in your design. On to top, interspersed with ham and cheese strips, add egg slices, 3-4 per bowl, for color. Sprinkle Paprika in center, for additional color. Place finished bowls of salad in refrigerator to chill, and blend flavors, at least 30 minutes. Place leftover salad, if any, in covered bowl and save for next time. Gather up unused slices of ham, cheese and egg, and refrigerate for next time. Serve salads plain, or with any dressing and/or seasonings you enjoy.
Cut Velveeta into 2 inch cubes. Place cubes into crock pot with the Ro*tel, chili and shredded cheese. Mix together. Turn crock pot on Low setting and cover, stirring occasionally. When all cheese is completely melted, it's time to enjoy! (It usually takes an hour and a half or so on Low temp, but if you need it quicker, use High temp, but watch it and stir often to prevent burning). If your crock pot has a "Keep Warm" setting use that after the cheese is melted. Serve warm.
Combine the salmon, egg, onion, bell pepper, Tabasco and parsley. If using canned salmon, carefully remove and discard the skin and any bones. Mix well. Add enough flour to the mixture to hold the patties together. Leftover salmon is usually drier than canned, so start with 2 TB of the flour and add the third TB if needed. In a large frying pan, melt the butter over medium-high heat. Using a 1/4 cup measuring cup, scoop the mixture and add to the pan, flattening into patties with a spatula. Cook for 3 to 5 minutes per side, until nicely browned.
You simply cut everything up into bite size pieces allowing all the juice to fall onto the fruit in the bowl,especially juice from the mango seeds. Toss in a bowl and enjoy.
slit open dates, remove pits and stuff with 1 tsp of mascarpone each and sprinkle with toasted almond. Remove peels and white part outside orange, cut crosswise into rings. Divide oranges into 8 plates with 2 stuffed dates and drizzle with 1 tsp of saba (more if you like).
Cook tortellini in large sauce pan according to package directions. Spray a medium saute pan with PAM. Place meatballs in saute pan and cook over medium high heat until lightly browned. Stirring frequently. Add tomatoes and chili sauce. Stir and continue cooking until hot and bubbly, about 5 minutes. Add olives. Drain tortellini and return to pan. Add meatball-tomatoe mixture to tortellini. Stir and cook over medium heat until bubbly. Stir in mushrooms and cook about 5 more minutes. Add cheeses and stir well. Continue cooking until melted through. Serve warm.
In a small bowl, combine the first six ingredients; spread over cut sides of bread. Place on an ungreased baking sheet. Broil 4-6 inches from the heat for 2-3 minutes or until lightly browned. Cut into 2-in. slices.
Cook mostaccioli and chicken according to package directions. Meanwhile, in a large bowl, combine cheddar cheese, sour cream, ricotta, pesto, half and half, and Parmesan cheese. Chop chicken and drain pasta. Add to cheese micture. Toss to coat. Transfer to two gresed 11X7 baking dishes (dishes will be full). Combine bread crumbs and butter. Sprinkle over top of casseroles. Bake, uncovered, at 350 for 25-30 min or until heated through and golden brown.
Cook pasta per package directions. I recommend using Barilla Plus pasta. In a pan heat the olive oil, garlic, salt and pepper. I use my garlic press but you can also just use whole or sliced cloves. Saute the garlic until it is golden brown. Turn off the heat and let it stand until the pasta is finished cooking. Add pasta to the oil, toss to coat and sprinkle parmesan over the top. Enjoy!
Heat oven to 400°F Cook the bulgur according to the package directions; transfer to a medium bowl and let cool to room temperature. Stir in the almonds, scallion whites, thyme, 1/2 tsp salt, and 1/4 tsp pepper. Meanwhile, place the mushrooms on a rimmed baking sheet, rub with 2 Tb of the oil, and season with 1/4 tsp each salt and pepper. Roast, stem side up, until tender, 18-20 minutes. Dividing evenly, top the mushrooms with the bulgur mixture and sprinkle with the Feta. Roast until warmed through, 2 to 4 minutes more. In a large bowl, mix together the lemon juice, the remaining 2 Tb of oil and 1/4 tsp each salt and pepper. Add the greens and cucumber and toss to combine. Drizzle the mushrooms with olive oil, sprinkle with the scallion greens, and serve with the salad.
Whisk the stock into the roux to get a smooth mix and add the mushrooms. Bring the sauce to a low simmering boil and cook for 10 minutes. Strain to remove the mushrooms, add nutmeg, season to taste and serve.
Heat the butter in a 2-quart saucepan over medium heat. Add the pepper, if desired, onion and celery and cook until they're tender, stirring occasionally. Stir the barbecue sauce and chicken in the saucepan. Cook until the mixture is hot and bubbling, stirring occasionally. Divide the chicken mixture among the rolls.
Place onion in slow cooker. Add roast. Combine wine and gravy mix. Pour over roast. Add enough broth to cover roast. Cover. Cook on high 5-6 hours or low 10-12 hours Remove meat from liquid. Let stand 5 minutes before slicing thinly across grain. Note-- I put my roast in at 10:30-- took it out around 5:30-- on high-- it would not slice-- just fell apart it was so well done-- It was good. but it ended up being shredded beef on our french dip sammiches! We put it on hoagie (submarine) rolls which I had buttered and toasted in the oven-- and a slice of swiss cheese--.
Butterfly chicken and pound lightly to even thickness. You don't want it to be thin, you just want it to be even. Season with salt and pepper on both sides. Preheat pan with oil to pan fry chicken. Layer the spinach, sun dried tomatoes, goat cheese on 1/2 of the chicken and fold over the other half to cover. Secure with toothpick. Pan fry the chicken until done, about 8-10 minutes on each side. In a small saucepan, heat oil and toast pine nuts for about 1 minute. Add shallots and sweat. Add white wine, chicken broth, and heavy cream and let simmer, reduce by half. Season to taste with salt and pepper. Plate chicken and ladle sauce over it.
Put all ingedients in a crockpot. Cover and cook on HIGH for 1 hr, then on low for 4-8 hours. Serve warm. Note: I put the allspice and cloves in a teaball. I float the orange slices on top. I also omit the rum. I put a bottle of rum and other liquors next to the crockpot, and let the guests "spike" their own.
In a bowl, whisk coffee granules into 1/2 cup boiling water. Whisk in remaining 2 1/4 cups of regular temperature water and condensed milk until blended. Divide evenly among 3 Ice Shaver bowls. Freeze until firm. To serve: Remove mixture from tubs and shave in your ice shaver. Garnish each with the cool whip, and top with chocolate shavings.
Preheat oven to 350°F. Stir together first 5 ingredients; spread in a thin layer on a baking sheet. Bake for 15 minutes. Cool completely on a wire rack. Process in a food processor until finely chopped; set aside. Stir together 2 cups brown sugar and next 3 ingredients in a large saucepan over low heat. Simmer, stirring often for 1 minute (do not boil). Beat egg yolks until thick and lemon-colored. Gradually stir 1 cup hot brown sugar mixture into yolks. Add egg yolk mixture to remaining hot mixture; cook, stirring constantly, over low heat 2 minutes or until mixture begins to thicken. Remove pan from heat; stir in cream, condensed milk, and vanilla. Let cool to room temperature. Pour mixture into freezer container of a 6-quart hand-turned or electric freezer and freeze accordint to manufacturer-s instructions for 5 to 7 minutes or until partially frozen. Layer top of ice cream evenly with oat mixture and caramel topping. Freeze again for 10 to 15 minutes longer until mixture is frozen. Eat now if you like, or if you like it firmer, put mixture in freezer-safe container and freeze 8 hours or overnight.
In a small bowl, combine kosher salt, granulated onion, granulated garlic, coarse black pepper and celery salt. Mix thoroughly, season burgers and place them on the grill. Cook to desired doneness (medium well is 155 degrees). After flipping burgers, add cheese slice(s) if desired, and season other side with seasoning salt. In a large cast-iron Dutch oven or pot, heat vegetable oil for deep frying. Carefully drop frozen French-fried potatoes. The ice on the potatoes may cause the hot oil to pop and spatter. Cook fries to desired doneness. Drain on paper towels and sprinkle seasoning salt to taste. In a saucepan, heat 1 tablespoon butter. Add sliced yellow onion rings and saute until browned. Season with salt and pepper. Place hamburger buns on grill to toast. Place your favorite cheese or cheese slices on burgers to melt. To assemble the burger, place the burger on the toasted bun. Place sauteed onions over the burger before covering it with the top part of the bun. Arrange hot fries next to the burger. Garnish with lettuce leaves, red-onion slices, tomato slices and bean sprouts. Serve immediately. Note time is not accurate because of the need to cook to temp not to time.