HumbleIntelligence/food-ner-1-Million huggingface dataset:
Toast the bread. Spread 1 tablespoon of fat-free cream cheese on each slice. On the bottom slice, sprinkle 1 tablespoon of Gorgonzola cheese over the cream cheese. Mash lightly with the back of a spoon. Spread alfalfa sprouts over the cheeses. Layer the deli-sliced smoked turkey. Add the cucumber slices and tomato. On the top slice of bread, sprinkle the dried cranberries over the cream cheese and gently push them into the bread.
Heat undrained pineapple and jello in a saucepan till jello is dissolved. Mix in buttermilk and Cool Whip. Pour into mold or bowl. Refrigerate for several hours or overnight.
In a medium non-aluminium bowl, combine onions with green pepper and pimiento. In a non-aluminium saucepan, combine remaining ingredients. Bring to a boil; simmer 5 minutes. Pour liquid over onion mixture. Cover and refrigerate overnight.
In a medium bowl, sift together the flour, salt, pepper, aniseeds, cinnamon, baking soda, allspice, nutmeg and cloves. In a large bowl, using an electic mixer set on medium speed, beat together the butter, brown sugar and molasses until light and fluffy, about 4 minutes. Beat in the egg. Reduce the mixer speed to low and beat in the flour mixture. Cover and refrigerate for several hours. Position a rack in the middle of an oven and preheat to 350 degrees F. Butter 2 baking sheets, scoop up pieces of dough and roll between your palms into balls 1 1/2 inches in diameter. Place the balls on the cookie sheets spacing them about 2 inches apart. Bake until the cookies are golden brown on the bottom and firm to the touch, about 14 minutes. Transfer the baking sheets to racks and let the cookies cool slightly on the sheets. Place the confectioners' sugar in a sturdy paper bag, drop a few cookies into the bag, close the top securely, and shake gently to coat the warm cookies with the sugar. Transfer to racks and let cool completely. Repeat with the remaining cookies. Store in an air-tight container at room temperature for up to 1 week.
Melt butter in large pan. Pour in wine and bring to boil. Add mussels and cover pan with lid. Cook over medium heat for 4-5 minutes, lightly shake the pan every minute. Remove mussels with tongs onto serving dish (leaving liquid) and discard any mussels that are still closed. Bring the remaining liquid to a boil. Season with salt and pepper and stir in parsley. Pour liquid over the mussels and serve immediately.
Cook the macaroni in a pot of boiling salted water. While the pasta is cooking, whisk the milk and flour together in a bowl, then pour into a saucepan, bringing it to a boil, stirring constantly. Reduce heat to medium and stir in chicken, cheese, onion powder, garlic powder, buffalo sauce and hot sauce (if you're using it). Cook until the cheese melts. When the pasta is done, drain it and stir in the cheese mixture and the celery.
Put all ingredients together in an oven safe covered casserole. Bake at 350 for 4 hours. DO NOT PEEK. Serve over egg noodles.
Preheat oven to 375 degrees. Combine the first 4 ingredients in large bowl. Pour into 1 1/2 quart casserole. Top with Vienna Sausage. Sprinkle with grated cheese. Bake until mixture bubbles.
Heat oven to 400 degrees F. Remove garlic bread from the foil wrapping and separate the halves. On the bottom half layer turkey, bologna, salami, green pepper, onions. Sprinkle black pepper over the onions and peppers, then place the cheese slices on top; top with remaining bread half. Place the loaf back into the wrapping and seal (or you may re-wrap with a new large piece of foil). Bake for 20 minutes or until hot and the cheese melts (if you want to crisp up the bread slightly then open up the foil wrapping then return to oven to toast the bread). Using a serrated knife cut loaf into 6 pieces or as desired.
Preheat oven to 350. Line two baking trays with baking paper. Spoon Demerara sugar onto a plate and put to one side. Use a hand mixer to cream the shortening and sugar until fluffy mix in almond milk and citrus zest, juice and vanilla. Add the remaining ingredients and mix on medium speed until a pliable dough forms it will look crumbly but will come together easily in your hands. Roll heaped tablespoons pf dough into balls. Press each ball into the Demerara sugar to flatten it, coating one side only. Place the cookies sugar side up on baking sheets. Bake for 10-12 minutes until lightly golden at the edges.
Saute chicken, mushrooms and onions in a large frying pan in butter on medium heat until cooked through and mushrooms have released their juice, adding a dash or two of salt and pepper to taste. Stir in cooked rice and mix well. White sauce (double this if not using canned soup): In a saucepan on low-med heat, melt butter and whisk in flour. Gradually add in milk and whisk until sauce thickens. Once the sauce thickens, you can either pour it and the canned soup (or double white sauce if not using the soup) on top of the rice mixture and mix well OR you can go to the next step and just add the white sauce/soup to the top without mixing, just before adding cheese. Grease an ovenproof dish (or 4 smaller gratin/doria/personal casserole dishes) with butter or cooking spray, add the rice mixture and top with cheese. Bake uncovered for about 20 minutes at 210°C or 410°F.
FOR THE HOMEMADE ARTURO SAUCE: Mix all ingredients together and saute` on low until bubbles begin. Yield is about 1 cup good for a recipe calling for 8 oz can. FOR THE CASSEROLE: Pre-heat oven to 350°F. In a large skillet brown ground beef, drain, then put in large pot, add chopped peppers, onions, celery, olives and mushrooms. Then add the seasoning and garlic powder to the pot. Mix those ingredients well. Add sauces and tomato paste then mix again. Cook over medium low heat for about 25 to 30 minutes. In another pot, cook noodles -- when done, add them to the mixture and stir very well. Place mixture in long oblong pan in layers. On each layer, place shredded cheese but leave enough for the top. Place about 4 teaspoons of butter on the top with remaining cheese, and bake at 350°F for about 35 minutes or until the cheese melts and it is a golden brown. Serve and enjoy. Leftovers freeze well.
Mix meat and seasonings. Shape into 1 inch meatballs. Put enough water in saucepan to cover meatballs. Bring to a boil. Add whole onion and garlic cloves. Add 1 meatball at a time so water does not stop boiling. Cook until meat is white - about 30 minutes. Remove onion. Thicken water with flour and add more salt and pepper as needed. Serve over rice or noodles or by itself. Enjoy.
In a large nonstick skillet, warm 2 tablespoons of the olive oil over medium heat. Add onions, sugar, salt, and cook stirring frequently, until onions are very soft, about 15 minutes. Reduce heat to medium-low and cook, stirring often until onions are golden brown, about 20 minutes longer. Preheat grill. In a cup stir together the remaining 2 tablespoons oil, tarragon, and thyme. Brush cut sides of pitas with the herb mixture. Sprinkle the goat cheese crumbs over the pitas and top with the caramelized onions. Place pitas on grill rack over low heat, and grill until bottoms are crisp and topping is heated through, about 3 minutes. To serve sprinkle with parsley and cut into wedges.
Saute bacon until just turning brown. Add in onions, garlic and potatoes and cook 5 minutes, stirring occasionally. Add in water, grouper and spices and bring to a simmer. Cook 15 minutes, covered. Add in conch and cook 5 more minutes. Serve warm with crackers. Note: I like mine with a touch of hot sauce added to the bowl.
slice bananas lengthwise. place in buttered ovenproof dish. melt butter add lemon juice and honey and pour over bananas. top with coconut. bake in moderate oven about 20 minutes. serve hot or cold with whipped cream.
In an outdoor turkey fryer kind of contraption heat several gallons of peanut oil to 375. You can use the oil left over from frying a cajun turkey- it is seasoned and hot already and just perfect. Lower the ham - unwrapped of course- into the hot oil. Do not do anything to the ham- just remove from package. As the ham fries it will 'seal' the outside with a type of crust like crispy bacon and seal all the juices inside. Fry about 7-9 minutes- longer will give you MORE crust, shorter will produce less crust. You may need to make this recipe a few times before you find the perfect 'doneness' for you. Carefully remove from oil and let drain and cool a little. Slice as you would any spiral cut ham. Serve!
Heat oven to 350 degrees F. Remove peel from garlic and place on a piece of aluminum foil. Drizzle with olive oil. Wrap up garlic and roast in oven for about 30 minutes, or until soft. In a medium bowl, toss tomatoes, basil, onion, minced garlic, olive oil, lemon juice, salt, and chill. Remove roasted garlic from the oven. Combine garlic with the cream cheese until smooth. Slice bread, 1/2-inch thick, on the bias. Toast the bread in the oven slightly and set aside. Spread cream cheese mixture on the toast and sprinkle with parmesan cheese. Return to oven to warm the cheese. Remove from the oven and top with tomatoes mixture and serve.
Mix chopped garlic, vinegar, salt, pepper, and cilantro. Slowly stir in oil. Add chopped tomatoes and jalapenos and allow to sit for 30 minutes at room temperature. Meanwhile place the bread rounds on cookie sheet and lightly toast under broiler. When the bread is toasted rub tops of toast with whole garlic pieces. Top bread with tomato mixture. Sprinkle on a little cheese and if desired, pop into warm oven to melt cheese. Serve immediately.
Peel, cut up and boil the pumpkin in salted water until soft. Or steam the pieces for about 10 minutes, or until soft. Drain and mash pumpkin. In a little bowl mix the sugar and spice and add to the pumpkin. Whisk an egg and mix into the pumpkin along with the milk. Add baking powder and flour until it comes to a good dropping consistency. Shallow fry both sides on a medium heat until dark brown. Adjust heat when cooking so fritters cook through without burning. These fritters should be fairly thin with a creamy consistency inside when cooked. For the garnish, simply mix the sugar with the spice. Serve hot, sprinkled with the mixture of sugar and spice.
Place sweetened condensed milk in mixing bowl. Add the real lemon juice and blend with a whisk until blended (not stirring to hard). Add the vanilla and almond extract. Stir until well blended. Add Cool Whip or whip cream by folding into other ingredients. Pour into a prepared baked pie shell. (I use Pillsbury Roll Out pie crust here, they are great and a great time saver). Place in refridgerator for about 2 hours before serving. Take out, pour can of cherry pie filling on top (you can use any kind of pie filling here, blueberry tastes great also!). Put a couple of dollops of whip cream on top if desired.
Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken until 1/8 inch thick. Remove plastic wrap. Divide the 2 tablespoons cilantro evenly among the chicken pieces. Place a cheese stick and three poblano strips across the center of each chicken piece. Fold in sides; roll up from bottoms and secure with wooden toothpicks. In a shallow dish combine cornmeal, chili powder, and salt. In another shallow dish combine egg white and the water. Dip chicken bundles into egg white mixture and then into cornmeal mixture, turning to coat. In a large nonstick skillet heat oil over medium heat. Add chicken bundles, seam side down. Cook about 10 minutes or until browned on all sides, turning occasionaly. Reduce heat to medium-low. Cover and cook for 10-12 minutes more or until no longer pink turning once. If desired, serve with pico de gallo and sprinkle with additional cilantro.
Dressing: Finely chop the prepared tomato flesh and put it, the onion, parsley, capers and lemon rind in a bowl. Mix gently. Combine the oil and vinegar and add the other ingredients. Set aside until required. Shrimp: Wrap a slice of ham around each shrimp and rub with a little of the extra oil. Place the shrimp in a heatproof dish large enough to hold them in a single layer. Bake in a preheated oven 325f/160f for 10 minutes. Transfer the shrimp to a serving platter and spoon the dressing over. Serve at once, or let cool to room temperature. To peel the tomatoes, remove the core and cut a small cross in the top of each one. Put them in a heatproof bowl and cover with boiling water, allow to stand for 30 seconds. Remove with a slotted spoon to a bowl of ice water. Peel the skin off, then cut in half and scoop out the seeds with a teaspoon.
Mix all sauce ingredients in a bowl. Mix first 4 vegetable ingredients in a large bowl. Add watercress, cucumber, carrot, cilantro and onion; toss to blend. Season with salt and pepper. Let stand for 30 minutes or chill up to 1 hour, tossing occasionally. Stir coriander seeds in small skillet over medium heat until fragrant and slightly darker, about 2 minutes. Transfer seeds to a plastic bag. Using mallet or hammer, coarsely crack seeds. Combine sesame oil and ginger in medium bowl; mix in coriander seeds and then scallops. Let stand at least 30 minutes or chill up to 1 hour. Prepare barbecue to medium-high heat. Thread 3 scallops onto each of 4 skewers. Brush barbecue rack with oil to prevent sticking. Grill scallops until just opaque in center, about 3 minutes per side. Divide vegetables among 2 plates. Top each with scallops and serve, passing Hoisin-Orange sauce separately.
Pre-heat oven to 350. Chop cooked cauliflower into very small pieces. Mix sour cream, 1/2 of the green onions, 1/2 of the cheese, 1/2 of the bacon, and salt and pepper to taste in medium bowl. Stir in the cauliflower. Place in medium baking dish and sprinkle remaining cheese and bacon on top. Bake for 20 minutes. Sprinkle the remaining green onions on top just before serving.
Pour all the ingredients into a large, tall 10-14 oz ice-filled Collins style glass. Top with the club soda and gently stir. Garnish with as many fresh lime wedges as you like, and a pink straw for sipping. VARIATIONS: Long Island Iced Tea: Replace the spiced rum with white rum and the guava juice with orange juice and the club soda with cola. Miami Iced Tea: Replace the spiced rum with white rum and the guava juice with orange juice and the club soda with cola and the Cointreau with blue curacao. New England Iced Tea: Replace the spiced rum with white rum and the guava juice with orange juice and the club soda with cranberry juice.
Let tea bag steep in boiling water for 1 to 2 minutes in a large mug. Stir in honey and then Whiskey. Add fruit wedge or juice and cinnamon. Enjoy!
Heat the oven to 225 Celsius. Mix melted butter with oregano. Nuking the butter for 30 secs in the microwave speeds things up. Spread or brush butter/oregano mixture on corn, making sure to cover all. Wrap each corn with foil and bake for 30 mins, turning it around after 20 mins for even baking.
Heat oil over medium heat in large stockpot or saucepan. Add celery and onion, and cook until translucent and tender. Pour in tomatoes and their liquid. Heat to a simmer. Add medium shrimp, return to a simmer, and cook until shrimp turn pink. Add small shrimp, and cook for about 2 minutes. Stir in heavy cream and water and bring to a simmer. Season to taste with cayenne and black pepper. Sprinkle fresh basil over soup and stir in just to wilt it. Serve.
Beat eggs, sugar and persimmon pulp in a large bowl. (To make persimmon pulp collect 2/3 of a plastic grocery bag full of wild or tame persimmons and mash through a fruit sieve). Wisk buttermilk and baking soda together in a 2 cup container (buttermilk will expand in volume). Add to mixture and blend. Fold in flower, spices, baking powder, and salt. Add melted butter last and blend well. Pour mixture in an 9" x 13" buttered baking dish and bake 40 minutes at 350 degrees F. Add all ingredients for sauce to a small sauce pan and boil for several minutes until thick. Remove pudding from oven, pour sauce over it and allow to cool.
ONIONS: In large sautepan, heat oil and butter or margarine, over medium-high heat; brown the onions, stirring occasionally, about 8 minutes. Add raisins and sugar and cook another 2 minutes. Add vinegar, salt, pepper, & red pepper flakes, if adding, simmering until almost no liquid remains. SNAPPER FILLETS: Rub fillets with salt and pepper and use 1/4 teaspoon cumin. In large skillet, heat olive oil, adding fillets and sear until golden brown on both sides, about 8 minutes. Transfer to serving plates or platter. Add garlic to pan and saute for 1 minute. Stir in onions, reserving 1/2 cup for the bread, along with olives, capers, tomatoes, raisins, sherry and vinegar, stirring constantly until some of liquid evaporates. Add herbs. stock and remaining 1-1/2 teaspoons cumin and continue cooking until sauce thickens, about 3 minutes. Reduce heat, gradually, adding butter or margarine and adjusting the seasoning. Spoon over snapper and top with toasted bread and reserved onions. Serve with fresh asparagus. Yummy!
Brown beef and garlic; add water and simmer covered about 1 hour until meat is tender. While meat is cooking, remove about 1/2 gallon of broth and allow to cool slightly. Stir broth into dry ingredients. Pour mixture into simmering meat, stirring constantly until thickened. Cook potatoes, carrots, celery, and onion slightly and add to meat mixture. Bake 1-2 hours.
Place cucumbers in a jar with a grape leaf in bottom, head of dill and clove of garlic. Bring water, vinegar, and pickling salt to a boil. Pour over pickles. Seal.
spray rack of boiler pan with nonstick spray; preheat the broiler. Whisk together the brown sugar, mustard, and dill in a small bowl. Sprinkle on the broiler rack and spoon the brown sugar glaze on top. Position 7 inches from the heat and broil until lightly browned and just opaque in the center, about 6 minutes.
Heat oil in a large nonstick skillet over med-high heat, add onion and saute 5 minutes. Sprinkle thyme and 1/4 tsp salt over chicken. Add chicken to pan; saute 6 minutes on each side. Remove chicken from pan and keep warm. Reduce heat to medium, add 1/4 tsp salt, preserves, vinegar, and pepper to pan, stirring until preserves melt. To Serve: Spoon sauce over chicken and serve immediately. OR Return chicken to pan and coat chicken evenly, serve immediately.
Combine the Eggs, Buttermilk, Butter, Heavy Cream, O.J. and Zest in a medium bowl. Whisk until mixed. Add the remaining ingredients in the order listed. Add the A.P Flour until desired thickness is achieved. Whisk all ingredients until just mixed. Do not over whisk. Lumps are desired. Pour batter on skillet set at 325 degrees. Cook each side until golden. This recipe can be made a day ahead if refrigerated; before using mix well.
Mix all ingredients together and beat well. Heat skillet and spray with cooking spray. Pour egg mixture into pan and cook until almost set; fold omelet in half and cook about 30 seconds longer.
Pre-heat oven to 425 degrees F. Rinse chicken and pat dry with paper towel. Cut 4 10" squares of heavy-duty foil. Pour 1 tbsp oil on each sheet of foil- spread to cover foil. Place chicken on foil squares. Sprinkle with salt, pepper and garlic powder. Fold and seal foil. Place foil packs on cookie sheet. Bake for 40 minutes. Serve chicken from foil packets. Be careful when opening- steam is trapped inside.
Cut the fish into 2 inch pieces and dust with flour. Heat about 1/2 inch of oil in a frying pan and fry the pieces of fish until golden and cooked through, about 5 minutes on each side. Drain the grease thoroughly and put the fish in a large, non-reactive bowl. In a large skillet and medium sized non reactive saucepan heat the olive oil. Add the red onion, green onion, red pepper, carrot, and garlic. Saute for about 5 minutes on medium heat, or until the red onion is soft. Add the vinegar, tomato paste,water, and seasonings. Cook over medium heat for about 10 minutes, or until the carrots are tender. Put the pickled items over the fish in the bowl. Pour the finished vinegar and vegetable mixture over all and mix lightly. You may break the fish up a bit, but this will not ruin it. Cover and set to chill in refrigerator for at least 6 hours, and preferably over night. Enjoy!
In a tall glass, stir together half and half and syrup. Stirring vigorously, add 2/3 c seltzer. Serve immediately.
In a large bowl, beat the egg yolks. Slowly add the oil while whisking to make a basic mayonnaise. It will work only if you add the oil very, very slowly at first. You can also use a food processor to make this dressing, but again, you must add the oil ever so slowly to get the desired consistency. Once the mayonnaise is made, add all the ingredients except the vinegars. Make sure the the dressing is well mixed and ingredients are evenly distributed throughout. Slowly stir in the tarragon vinegar and then the red wine vinegar, making sure that they are evenly blended. This dressing must be stored in the fridge or it will spoil. Yield 5 cups
Cook the ramen noodles following the directions onthe package, then drain. Ringse the noodles to remove the starch, then drain in a fine-mesh colander and set aside. Cut the beef into thin strips and leave to thaw completely while preparing the remaining ingredients. Heat the chicken stock in a saucepan, add the ginger and garlic, and simmer gently over medium heat 10 minutes. Remove the flavorings using a slotted spoon and discard. Season the broth with the sake, shoyu and salt and pepper to taste, then remove from the heat. Stir-fry the bok choy in 1 T. of the oil in a skillet or wok over medium heat 1 to 2 minutes, then transfer to a plate. Add the remaining oil to the pan and stir-fry the shiitake and beef over medium heat 2 to 3 minutes until the meat turns pale. Season with 1 T. of the shoyu and salt and pepper and remove fromthe heat. Pour boiling water over the cooked noodles to warm them, then drain them and divide between 4 bowls. Spoon the soup over the noodles and top with the beef, shiitake, and bok choy. Serve hot.
Preheat the oven to 425°F. Cream butter and sugar together until light and fluffy. Beat in the remaining ingredients. Pour into your pie shell and bake for 10 minutes. Lower heat to 350F and bake for 30 minutes more or until set.
In a bowl combine mayonnaise, maple surup, seasoned rice vinegar, sea salt and white pepper. Wisk dressing until smooth and chill. Place apples and pears into lemon water. Heat a small saute pan add butter, coconut, macadamia nuts and toast until golden brown. Add celery, raisins, apples, pears, coconut, nuts to salad and toss well. Fold in salad dressing. Season to taste with fine salt and white pepper. Chill salad for 30 minutes. Place salad on a chilled plates and serve. Garnish with Fresh Chopped Cilantro.
In a mixing bowl, combine chives, onion powder, garlic powder, sea salt, black pepper, paprika, parsley, thyme, dill, caraway seed and rosemary. Use a fork to crush the herbs and blend them together. Add in onion and pepper and stir again. Add tuna and egg and stir well. Add approximately 3/4 c breadcrumbs and stir. Add more if needed to bind the mixture well. Put remaining breadcrumbs in a shallow plate. Heat olive oil in a large pan over medium heat. Form tuna mixture into 4 patties. Coat both sides in breadcrumbs and add to pan. Cook until browned, about 3-4 minutes each side.