HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dry salmon on paper towels and season with salt, pepper and lemon juice. Add 1 tablespoon of olive oil and 12 tablespoons of butter to a large skillet and heat over medium/high heat. Place the salmon fillets (presentation side down) on the hot skillet. Fry until golden brown, turning at least twice. In a separate saucepan, gently cook over medium heat in the remaining butter the diced apples, scallions, sorrel, about 2 minutes. Divide among four plates. Place the cooked salmon fillets on top.
Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine. Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion. To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired. NOTE: Chipotle chiles in adobo sauce are smoked jalapenos packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep at least 2 weeks in the refrigerator or 6 months in the freezer. I have also used chipotle sauce with wonderful results.
Heat oven to 200.C. Spread cottage cheese on the bottom of a glass pie plate and then sprinkle with parmesan cheese. Mix chicken & 3/4 cup mozzarella cheese with the herbs & tomato paste and then add eggs. Mix cream with water and add to the chicken mixture. Pour into pie plate and bake for 25-30 mins (some cream will rise to the top). Top with remaining mozzarella and bake for 5 mins more.
Combine chicken, sausage, onions, and garlic in a large microwaveable casserole dish. Microwave , uncovered, on High 10 minutes, stirring every 3 minutes. Add tomatoes, chicken broth, peppers, shrimp and turmeric; stir. Cover. Microwave 6 minutes. Stir in Minute Rice and peas; cover. Let stand 10 minutes. Drizzle with lemon juice; sprinkle with parsley.
Add the grate/shred blade to food processor. Turn machine on and drop in the brussels sprouts to shred. Now drop in the carrots to shred. Alternatively, you can finely chop brussels and shred carrots with a hand-held grater. Transfer to a large mixing bowl. Stir in the diced apple, celery, sunflower seeds, and raisins into the carrot and brussels sprout mixture. Add lemon juice, salt, pepper, and optional fresh thyme to taste. Add a small amount of maple sryup (about 1/2-1.5 tsp) to take the edge off the lemon juice. Sprinkle with cinnamon if desired. Serve & enjoy! *NOTE: Add more Maple Syrup to taste. **NOTE: Add 2 Tablespoons of Apple Cider Vinegar.
Snip shells of shrimp with scissors down middle of back, leaving tail and first segment of shell intact. Make an incision along length of back where shells are cut and devein, leaving shells in place. (Shells will prevent shrimp from becoming tough on outside when grilled.) Toss shrimp with oil, garlic, and 1/2 teaspoon salt and marinate at cool room temperature 15 minutes. While shrimp marinate, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high. Heat butter, chili powder, pepper, Worcestershire sauce, and remaining 1/4 teaspoon salt in a small heavy saucepan over moderately low heat, stirring, until butter is melted, then remove from heat and stir in lemon juice. Thread 4 or 5 shrimp onto each skewer and grill, covered only if using a gas grill, turning over once, until just cooked through, 3 to 4 minutes total. Push shrimp off skewers into a bowl, then pour butter mixture over them and toss to combine well. Cooks' note: Shrimp can be broiled on a broiler pan 6 inches from heat, turning over once, about 6 minutes total. Makes 4 main-course servings.
Toast hamburger bun lightly Add mustard or mayo to taste. Add toppings in order listed above. Enjoy!
Place all ingredients in a blender and blend well. Mix with salad and serve. I use a mixed salad of butter lettuce, radiccio, belgium endive and shredded cheddar cheese.
In a small bowl, combine ranch dressing mix, oil, dill and garlic powder. Mix well. In large bowl, combine oyster crackers, cheese crackers and pretzels. Pour oil mixture over crackers and toss well until coated. Cover. Toss mixture every 30 minutes for 2 hours. Store in air-tight container.
Blend the banana with the ice cubes in a mixer/blender until the banana is pureed and the ice is somewhat crushed. Dissolve the chocolate syrup in the milk, and add vanilla essence and cinnamon. Add the chocolate-milk mixture to the mashed banana in the blender and blend until smooth. Pour into a glass and drink!
Preheat broiler. Combine first 7 ingredients in a medium bowl. Divide evenly among muffin halves, sprinkle with cheese. Place on a baking sheet, broil 4 minutes or until golden.
Spray cooker with Pam. Place peppers in bootom, then potatoes. Sprinkle chicken with paprika, place on top of potatoes. Cover with soup, then place lid. Cook on low 6-8 hours. Remove chicken & veggies to warmed platter. Set cooker to High, add Velveeta & Worcestershire to remaining liquid. Cover with lid & cook for 5 minutes. Stir until cheese is melted & well blended. Spoon over chicken & veggies. Top with parsley.
Preheat oven to 350°F In medium bowl mix mashed potatoes with the next 10 ingredients (corn through pepper); blending to combine thoroughly. Set aside. Unwrap and unroll 1 tube of phyllo dough. Cover stack of phyllo sheets with plastic wrap and a damp kitchen towel. Keeping remaining phyllo covered. While working quickly, place 1 sheet on work surface with long side facing you. Spray lightly but thoroughly with butter flavored cooking spray. Lay a second sheet on top; spraying with additional cooking spray. Cut stacked sheets into 5 equal strips (about 2.8-inch wide). Place 1 tablespoon filling about 1" from corner of each strip. Fold one corner of phyllo diagonally over filling to opposite edge to form a neat triangle. Continue folding strip, maintaining triangle shape (like a flag). Spray outside of each triangle with cooking spray. Place triangles seam side down on ungreased cookie sheet 1" apart. Cover with plastic wrap while making remaining samosas. Repeat stacking process in same manner with remaining phyllo until filling is used up. (may need to go into second roll of dough if any sheets tear or dry out). Bake in preheated 350° F oven for 20 to 25 minutes or until golden brown and crisp all over. Transfer to a rack to cool slightly. Serve hot.
Preheat oven to 350 degrees F. Coat two 8" cake pans with nonstick cooking spray. In a large bowl, with an electric beater on medium speed, beat the cake mix, pudding mix, water, oil and eggs until smooth. Stir in the pineapple then pour the batter into the cake pans, dividing equally. Bake for 35- 40 minutes, or until a wooden toothpick inserted in the center comes out clean. Allow to cool for 15 minutes then invert onto wire racks to cool completely. In a small bowl, combine 3/4 cup whipped topping and the strawberries and mix well. Place one cake layer on a serving plate and frost the top with the strawberry mixture. Place the second layer over the first then frost the top and sides with the remaining whipped topping. Drizzle with hot fudge then place the cherries around the edges of the cake top and sprinkle evenly with the nuts. Serve immediately, or cover and chill until ready to serve. NOTE: Warm the hot fudge enough to make it pourable, but don't allow it to get too hot or it will melt the"frosting"!
Cook pasta according to package directions. Heat oil over medium heat and saute onions and garlic until soft. Add tomatoes and heat until they start to release their liquid. Add the spinach and cook until just wilted, add the salt and pepper to taste and stir in. With a slotted spoon, scoop the sauce into a bowl, discarding any excess liquid. Serve over the pasta and top with toasted pine nuts and crumbled cheese to taste. Note: I thought this was pretty good with the gorgonzola but it's a little strong. It would be just as good with romano or parmesan. Enjoy!
Heat oven to 350. In large baking dish, combine blueberries, lemon juice, 3 tablespoons flour and sugar; toss gently. In medium bowl, combine all topping ingredients except margarine. With fork or pastry blender, cut in margarine until crumbly. Sprinkle topping over fruit. Bake at 350 for 30 minutes or until golden brown and bubbly. If desired, serve with frozen whipped topping, thawed.
To make the pistou, crush the basil and garlic with a mortar and pestle to a fine paste. Transfer to a bowl and add the cheese and lemon zest. Gradually stir in the oil until combined and place in a serving dish. For the fritters, place the grated zucchini in a strainer and sprinkle with plenty of salt. Stand for 1 hour and rinse well. Dry on paper towels. Sift flour and make well in center and add the egg yolk and oil. Measure in 5 T water. Beat the yolk and oil and gradually incorporate the flour and water to make a smooth batter. Season with salt and pepper. Let rest for 30 minutes. Stir the zucchini into the batter. Beat the egg whites stiff and fold into the batter. Heat 1/2" of oil in pan and add spoonfuls of batter and fry for 2 minutes until golden. Drain the fritters on paper towels and keep warm. Serve with pistou sauce.
In a nonstick frying pan over medium-high heat, cook bacon, turning once, until crisp, 4-5 minutes total; drain on paper towels; discard fat and wipe pan clean. Set pan over medium heat; break eggs into pan and cook to desired doneness, turning once if you like, 2-5 minutes for soft yolks; sprinkle with salt and pepper. Meanwhile, place bread slices on a 12x15-inch baking sheet. Broil 6 inches from heat until lightly toasted, 1-2 minutes; turn slices over and top equally with tomato slices, chiles and cheese. Broil until cheese is melted, 2-3 minutes. Top each sandwich with an egg, then a slice of bacon; sprinkle evenly with cilantro.
Cream sugar and butter. Add egg, milk, and vanilla; beat well. Stir together flour, baking powder, mace, and 1/2 teaspoon salt; blend into creamed mixture. Divide in half. Cover; chill 1 hour. Preheat oven to 375 degrees F. On lightly floured surface, roll each half to 1/8-inch thickness, if dough is too soft to roll and cut nicely knead in more flour, a little at a time, until it's a good consistency. . Cut with cookie cutters. Sprinkle with vanilla sugar if using. Bake on ungreased cookie sheet at for 7 to 8 minutes.
In a saucepan, combine sugar, flour and salt. Add milk, stirring until smooth. Cook and stir over medium heat until thickened. Stir in small amount of milk mixture into yolks, then return all to saucepan. Cook, stirring for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool 20 minutes. Pour into pie shell and chill several hours until firm. Whip cream and sugar and spread half over pie filling. Arrange berries on cream. Dollop or pipe remaining cream around edge of pie.
Preheat oven to 400°F Line twelve muffin cups with paper baking cups or lightly oil bottoms only. Prepare topping. Mix oats, brown sugar, and cinnamon together. Add melted butter and mix well. Prepare muffins. Mix oats, flour, baking powder and soda, and cinnamon in a bowl. In separate bowl, mix applesauce, milk, brown sugar, oil, and egg. Add to dry ingredients and stir just until dry ingredients are moistened. Fill cups with mix (fills to about 3/4 full), and top each muffin with topping. Then bake 18-20 minutes. Serve warm if possible. Yum! Simple and delicious.
Preheat grill. Spread oil on both sides of filets. Sprinkle with seasoning. Place on hot grill and cook for about 4 to 5 minutes over a medium high heat. Turn once during grilling. Serve with Aioli. Prepare aioli by combining all ingredients in a bowl, mixing and then refrigerate until you are ready for use. I served it with boiled new potatoes and green beans to dip in the Aioli. I use Low fat mayonnaise. Use seasoning of your choice.
Boil egg noodles until al dente. Drain. Add salt and pepper to taste. Melt 1 stick butter into the noodles. Cook instant mashed potatoes using water, milk, and butter as required by the instructions on the box. Use whole box. Chop onions. Melt 1 stick butter in saute pan and saute onions till soft. In casserole pan, layer 1/2 of the noodles. Then layer 1/2 of the onions. Then layer all the potatoes. Top with remaining layers of noodles and onions. Pour all juices/butter over casserole. Bake at 350 F for 30 minutes.
Prepare marinade by whisking together all ingredients in a small bowl and transferring to a large plastic baggie. Add the chicken to the baggie, shake to coat the chicken, and marinade for at least 1 hour (up to 4). Bake chicken on parchment-lined cookie sheet at 350*F for 30-40 minutes, or until chicken is cooked through and juices run clear; let chicken rest while macaroni is cooking. Prepare macaroni as directed on package; drain well, cover to keep warm. Cube chicken, cover to keep warm. In large saucepan over medium-heat, combine butter, extra virgin olive oil, cheeses, milk, dried onion flakes, salt and pepper; stir constantly until melted. Add macaroni, broccoli slaw and cubed chicken to the cheese mixture; mix well. Transfer to a large, deep, greased casserole dish; sprinkle with paprika. Bake at 350*F for 35-40 minutes, or until cheese turns light brown.
Cook lima beans in 1/2 cup water. Salt and pepper and butter to taste. Cook for 10 to 20 minutes until tender. Meanwhile, heat up 1 tablespoon butter; saute onion until transparent. Stir in tender lima beans. I think you could use canned butter beans here.( i used the dried limas cooked in crockpot and divided into4 different dishes and frozen for later this one must eat 1st cause of the sour cream ). Add ketchup, pickle relish, salt and pepper to taste, sour cream, and a tiny pinch of basil. Turn mixture into a casserole. Bake at 350 degrees Fahrenheit until heated though, 15 minutes. Libby used oven as warmer because everyone was outside working.
Heat oven to 350. In a large ovenproof pan, heat 2 Tbsp of oil ove high heat. Add 1/2 the pork, salt, and pepper. Cook pork until it begins to brown, stirring often. Remove from heat; place in a bowl, cover to keep warm. Repeat with remaining oil, pork, salt and pepper. Cook onions in pan drippings until tender. Add chiles and garlic. Cook 2 minutes. Return pork to pan, add chicken broth, stir to combine. Cover pan and place in oven; bake 1 hour. Serve with warm tortillas. Optional toppings: Cheddar cheese, sour cream, tomatoes; guacamole.
In a large bowl, combine radishes, cheese, onion, garlic salt and pepper. In a small bowl combine salad dressing, sugar and mustard; mix well. Pour over the radish mixture and toss to coat. Chill. Serve on top of lettuce leaves; optional.
Spray crock pot with non-stick spray (I use Mazola No-stick). Brown lamb chops on both sides if desired. Place in bottom of crock pot. In fry pan used to brown lamb chops, cook onions and garlic, with curry powder, just until beginning to turn transparent. Transfer onions and garlic to crock pot, spreading evenly over lamb chops. Lay bay leaves on top. Arrange potato quarters evenly on top of previously arranged ingredients being sure they do not touch the sides of the crock pot. Arrange carrots over top; try to avoid leaving any potatoes exposed as they will tend to turn dark (You may need to add more carrots, depending on the size, to achieve this). Salt and pepper to taste. Cover. Cook on high for at least 3 hours, or Cook on low for at least 6 hours, or Cook on high, then reduce to low allowing 2 hours on low for each hour on high. When there is only an hour left of cooking time, place asparagus spears on top of all and sprinkle a little more curry powder on top. If you wish, you can add a tablespoon of butter on top of the asparagus.
If you have a grill, grill flank steak seasoned with fajita seasoning until done. If not, you can also cook indoors in a well-greased skillet. Arrange tortilla chips on a baking sheet with aluminum foil covering it. A pizza pan works particularly well for this. Top the chips with the cooked Flank Steak, topped with cheese and any other toppings you desire, such as peppers or onions. I also like to add a bit of fajita seasoning to the cheese to give it a little zest. Place in 350 Degree oven for 20-30 minutes, depending on how long it takes to melt the cheese. Garnish with sour cream, guacamole, lettuce, tomatoes, or any other desired garnish.
Place bran, water, egg, molasses and veggie oil in a small bowl. Mix lightly and let stand at room temperature for 30 to 45 minutes. (This timing is very important.) Place flour, brown sugar, salt, baking powder, soda and dates in a mixer bowl and mix at low speed for about 1/2 minute to blend well. Add the bran mixture and mix at medium speed to blend well. Do not overmix. Spread evenly in a well greased 8 inch square pan and bake at 375 degrees F for 20 to 25 minutes or until the cake is firm in the centre and draws away from the sides of the pan. Cool the cake to room temperature and cut 3 x 4 into 12 equal portions. Use 1 square per serving. food exchange per serving- 1 bread and 1 fat. low sodium diets- omit salt. use low sodium baking powder. low cholesterol diets- omit egg. use 1/4 cup liquid egg substitute.
Combine tomatoes, garlic, onion, cilantro and beer in a large saucepan; boil five minutes, stirring often. Stir in beans and broth; simmer over low heat for 20 minutes, stirring occasionally. Serve individually with a dollup of sour cream and a sprinkle of cilantro in each bowl.
Preheat oven to 350 degrees. Combine all ingredients except cornflates and 1/4 cup butter. Mix Well. Place in greased 13 x 9 x 2 inch casserole dish. Combine cornflakes and 1/4 cup butter, sprinkle on casserole. Bake for 1 hour.
Preheat oven to 425 degrees. Peel, pare and then boil potatoes in a covered pot with a dash of salt in the water for about 15 minutes or until soft. Mash and blend with and electric mixer. (Remove "strings" by repeatedly rinsing the blades of your mixer under water until a smooth texture is achieved -- this may take several times). Combine both sugars, salt, cinnamon, ginger and cloves, and vanilla with sweet potatoes, mix until smooth. Taste and adjust seasonings per your taste. After sweet potatoes have cooled, beat eggs in seperate bowl and add to sweet potato mix. Add evaporated milk. Pour into pie shell. (depending on size of sweet potatoes, you may have enough filling for 2 pies!). Bake at 425 for 15 minutes. Reduce temperature to 350 and bake for 50 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool to room temperature, or chill before serving. Enjoy topped with whipped cream.
In a mixing bowl, combine cake and drink mixes, eggs, 1 cup water and oil. Beat on medium speed for 2 minutes. Pour into a greased and floured 9x13-inch baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Using a meat fork, poke holes in top of cake. Cool in pan on a wire rack for 30 minutes. Meanwhile, in a bowl, dissolve one package of gelatin in boiling water. Stir in cold water. Pour over top of cake. Cover and refrigerate for 2 hours. In a mixing bowl, combine milk, vanilla, pudding mix and remaining gelatin; beat on low for 2 minutes. Let stand for 5 minutes; fold in whipped topping. Frost cake. Refrigerate leftovers.
Breading -- First I take my saltines in a large baggie and close and then pound with my mallet, rolling pin, heavy pan, roll with your rolling pin. Anything you want to crunch them up. You can use your food processor too, but then you need to clean it. The baggie is the easy method. Pour the crumbs into a small pie pan or small bowl and add the paprika, thyme, salt and pepper and mix well. Steak -- In a small bowl or dish, add the eggs and worcestershire sauce, mix and then dredge each piece of meat into the egg mixture and then into the saltine crackers. and set on a plate to the side as you heat up the pan. Saute -- Heat a large non stick pan to medium high heat and add the oil and then saute until brown on each side. Just a couple of minutes. Then add in the onions, leeks, fresh and roasted garlic and the tomato paste mixed with the cup of water. Cover and reduce to low and cook 40 minutes until the beef is tender. Once the beef is tender remove the beef to a plate and cover. Keep remaining tomato sauce, onions and leeks in the pan. Sauce -- In the same pan mix the corn starch and broth and stir well. Add it to the sauce and bring to a boil to make a nice sauce. Add in the parsley and cook another 3-4 minute on medium high to slightly reduce. Season with salt and pepper if necessary and add the steak back in to heat up. Serve -- Each plate gets a steak and top with any additional gravy if desired and then a spoon of the onions and leeks. This is wonderful served over buttered noodles. ENJOY! Old Fashioned Comfort Food!
Heat oven to 300°F. Mix popcorn, snacks, pretzels and cereal in large bowl. Mix remaining ingredients; drizzle over popcorn mixture, tossing until evenly coated. Spread in ungreased jelly roll pan, 15 1/2x10 1/2X1 inch. Bake uncovered 15 minutes, stirring twice; cool. Store loosely covered at room temperature up to 2 weeks. Microwave Directions: Place butter, chili powder and garlic in 3-quart microwavable casserole or bowl. Microwave uncovered on High about 1 minute or until butter is melted; stir. Stir in popcorn, snacks, pretzels and cereal. Toss until well coated. Microwave uncovered 6 to 8 minutes, stirring every 2 minutes, until toasted; cool.
Preheat oven to 350°F. Coat an 8-inch-round disposable aluminum pan with cooking spray and sprinkle with flour. Bend sides of pan to form a heart shape. Mix together cake mix, water, egg substitute and 1/3 cup of jam with an electric mixer on low speed for 30 seconds; change speed to high and mix for 2 minutes more. Pour into prepared pan and bake until toothpick inserted in center comes out clean, about 30 minutes. Cool on a wire rack for 10 minutes. Invert onto a plate and remove from pan; place right side up on wire rack and allow to cool completely. Meanwhile, melt chocolate in a double boiler over simmering water; allow to cool, then stir in remaining jam and half-and-half. Frost cake with chocolate mixture and outline perimeter of cake with raspberries. (Note: If chocolate mixture stiffens while frosting cake, microwave for 30 seconds to soften.).
In a medium bowl, whisk together the buttermilk and pudding mix. Fold in Cool Whip, oranges,pineapple and two cups crushed cookies. Garnish with the remaining cookie crumbs.
LINE 18 muffin wells with paper cupcake liners. Place 1 gingersnap in each. BEAT cream cheese, sugar, corn starch and pumpkin pie spice with an electric mixer. Add eggs and mix well. Add pumpkin and corn syrup; beat 1 minute. POUR filling into liners, dividing evenly. Bake in a preheated 325°F oven for 30 to 35 minutes, until just set. CHILL for 1 hour. Garish as desired. A little dallop of whipped cream topped with a pecan half looks pretty.