HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the can of tuna with mayonnaise, salt and pepper and any other herbs or seasonings you`d like to add, walnuts taste good in it too- Be creative and have fun with it. Put tuna mixture aside. Cut a slice of your tomato and set aside. Over medium- low heat, saute the sliced mushrooms in olive oil until slightly crisp- I sometimes add left over chicken or a slice or 2 of bacon to the saute for variety. Once the mushrooms are sauteed arrange them into a tidy little circle and place the tuna and mayo mixture very carefully onto the center of the mushroom platform- If you haven`t realized by now-- the mushrooms replace your bread. Then place the tomato slice on top of the tuna and mayo, top it all off with cheese, reduce heat slightly, and cover for 1 minute or until the cheese is melted. Carefully, with the aid of a flexible spatula, slide the tuna melt onto your plate- or a leaf of lettuce on your plate and enjoy. Only 3 and a half carbs for the whole meal-- and it`s filling. You can use other types of cheese and mushrooms or even more tomato, but take the carbs into account- some cheeses are higher than others and the same for veggies too.
In a small bowl, mix together the orange juice and marmalade. Heat the butter and olive oil in a large skillet over medium heat. Season the pork chops with the salt and pepper. Add the chops and cook, turning once, until just cooked through, 6 to 8 minutes total. Transfer the chops to a platter and cover loosely with aluminum foil. Pour off all but 3 tablespoons of drippings from the skillet and add the orange juice mixture. Raise the heat to medium-high and stir, scraping up the brown bits on the bottom of the pan, until the sauce is reduced and slightly syrupy, 6 to 8 minutes. Add the cayenne pepper to taste, then the lime zest; check for seasonings and adjust as necessary. Return the pork chops to the pan, reduce the heat to medium, and turn the pork chops a few times in the sauce. Remove the chops and add the mandarin oranges at the very last minute, just to warm them. If left in too long theyal simply dissolve. Transfer the chops to serving dishes, drizzle with the sauce, and top with toasted coconut and parsley.
Place brandy and Advocaat in an Irish coffee mug. Top up with hot espresso or hot coffee, give a stir and adjust to your taste. Serve hot with whipped cream on top.
Brown Italian sausage and ground meat together over medium heat in large pot draining any excess fat. Add onions, celery garlic and cook until softened. Add sweet pepper for a few minutes, otherwise they are too soft. Add chili powder, minced chipotle,and liquid smoke. Add tomatoes, sugar and corn, mixing well. Bring to boil and let simmer slowly for an hour, stirring occasionally. Add kidney beans and let simmer another 15 minutes. Taste and add salt and pepper if needed.
Prepare noodles according to package directions. Drain and return to pot. Brown meat in pan until no longer pink. Add taco seasoning and water. Bring to a boil. Reduce heat and simmer for 5-6 minutes, until sauce thickens. Add spaghetti sauce and cook until warmed. Add to noodles and mix thoroughly. To assemble the tacos, place a spoonful of salsa in the shell. Sprinkle with a small amount of cheese. Finally, finish filling the shell with spaghetti. Add lettuce on top, if desired. Very messy, but very yummy!
To make the whipped blueberry butter: Chop the blueberries up into small pieces. Add the blueberries and the room temperature butter to a bowl. Use a hand blender to whip the butter until the blueberries are thoroughly combined and the butter becomes fluffy, about 4-5 minutes. The mixture will at first seem like the blueberries won't incorporate into the butter but keep whipping, it will become a fluffy butter. It is best if you hold the butter at room temperature while you make your pancakes and then serve immediately. If you refrigerate the butter, make sure to bring it back to room temperature and then whip it again to fully incorporate the blueberries again. To make the diner style pancakes: In a large bowl whisk together the almond flour, cream of tartar, stevia extract, baking soda, salt and ground nutmeg. Set aside. In a medium bowl whisk together the eggs, melted butter, and vanilla bean seeds. Whisk the wet ingredients into the dry until just combined. Heat a non-stick skillet over medium heat. Add a small amount of butter to the pan and let melt completely. Add 1/4 cup of batter to the preheated pan and cook for 2 minutes until the bottom is light golden brown and bubbles are just coming to the surface of the pancake. Sprinkle a quarter of the blueberries onto the pancake and cook an addition 1-2 minutes. Flip the pancake and cook an additional 2-3 minutes or until golden brown on the other side and cooked through. Repeat with the remaining batter. Serve immediately with the whipped blueberry butter. Nutrition Info Per Serving. Calories: 528. Total Fat: 50 grams. Saturated Fat: 24 grams. Total Carbohydrate: 13 grams. Sugars: 6 grams. Protein: 12 grams. Sodium: 800 milligrams. Cholesterol: 277 milligrams. Fiber: 4 gram. Net Carbs: 9 grams.
Prepare the basic meatball recipe -- except cook them in a Dutch oven. Drain off the excess fat. Add the soup, sour cream, peas (with liquid) and potatoes, heat to boiling, stirring occasionally. Prepare the dumplings. Drop the dough by TBLS onto the boiling stew. simmer uncovered for about 10 minutes. Cover and simmer another 10 minutes longer. Serve. EGG DUMPLINGS: Mix all the ingredients together until a soft dough forms. PARSLEY DUMPLINGS: Mix all the ingredients together until a soft dough forms.
Steam green beans in microwave according to directions (about 4 minutes) or if fresh, place beans into a large pot of boiling water; cook 3 minutes. Drain and rinse with cold water; set aside. Steam carrots according to package directions, or if fresh, slice, boil and drain (same as above). Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add onions and garlic; saute 3 minutes or until lightly browned, stirring frequently. Add broth, vinegar, and sugar; bring to a boil. Simmer 3 minutes or until syrupy. Add beans and carrots, remaining 1/2 tablespoon of butter, salt, and pepper; toss to coat. Cook for 2 minutes or until thoroughly heated.
Notes:Reconstitute the fungus or tree ears in hot water for about 10 minutes. You want them soft and expanded. Chop coarsely. If you are using the fungus do so after cutting away hard knobs. Note the colors won't be the same but tree ear mushrooms work. Use vietnamese chicken stock, or regular chicken stock simmered with a 1-inch piece ginger that has been crushed with a blow. Dissolve the cornstarch in the 2 tbsp water. Heat oil over med high then saute shallot and white pepper for a minute before stirring in the shrimp. Cook for another minute flip halfway thru. Add stock then add crab and fungus or mushrooms. Simmer and thicken with cornstarch stir constantly. When cooked pour egg whites in slow steady stream. Stir slowly. You want ribbons like egg drop soup. Remove from heat and season with salt and pepper if needed then place in serving bowls. Garnish with cilantro if using. Put the garlic hot sauce on the side.
Fit a bowl over a saucepan of barely simmering water, and put the egg yolks and sugar into the bowl. Using an electric whisk, start whisking the yolks and sugar over the simmering water. The mixture should become pale and thick like super-aerated double cream, and by the end it should have at least tripled in volume and be exuberantly frothy. This could take up to 15 minutes. Continue whisking as you slowly pour in the prosecco; you should then have a soft, billowing mass. Remove the bowl from its pan of simmering water, and place on a cold surface or stand it in a pan of cold water, and whisk until cool. Then whisk the whipping cream and fold into the egg mixture. Pour into 2 glasses and serve.
Melt 2 tbsp butter and add 1/2 cup breadcrumbs. Set aside. Melt remaining 4 tbsp butter in large frying pan. Add zucchini and saute for 3 - 5 minutes. Add breadcrumb mixture, soup, cheese, onion and salt and pepper. Reduce heat and cook 5 minutes. Top with remaining 1/2 cup breadcrumbs.
In a heavy skillet, over medium-low heat, without stirring, melt the butter and allow it to brown (it should take about 15 minutes). Strain the browned butter through a fine sieve into a metal mixing bowl. Place over a bowl of cold water and chill until firm. Stir in the sugar, egg yolk, vanilla, cardamom, and salt. Beat until light and fluffy. Preheat oven to 350°F. Slowly blend in the flour until the dough is well blended and smooth. Roll the dough into small balls, using about 2 measuring teaspoons of dough for each one. Place the dough balls on ungreased baking sheets. Dip the almonds into the egg white, then press one into the centre of each cookie. Bake for 12 to 15 minutes, until the cookies are set but not yet colored. Transfer to a wire rack and dust with powdered sugar. Approximately 70 cookies. Scandinavian Feasts.
Place 1 wafer in bottome of each paper-lined muffin cup. Combine cream, coffee, pudding and cinnamon. Beat with whisk a/b 2 minutes Let stand 5 mins or until slightly thickened. Fold in 3 1/2c prepared dream whip (according to pkg directions). Spoon into muffin cups. Freeze until firm, a/b 6hrs. To serve: remove desserts from paper cups. Place on individual dessert plates. Drizzle with melted chocolate and top each with remaining dream whip. It can be made up to a month ahead and stored in the freezer. Cook time is time in the freezer.
Place all ingredients except the chocolate chips in a large microwave safe bowl. Microwave until butter and peanut butter are melted, one to two minutes (time will vary by microwave). Remove from microwave and use a large spoon to stir all of the ingredients together until they form a ball of dough that leaves the side of the bowl. Pat into a 9x13 pan. Pour chocolate chips into another microwave safe bowl and microwave at 30 second intervals, stirring after each, until completely melted. Spoon over top of peanut butter mixture and spread evenly. Allow to cool completely at room temperature until chocolate hardens again or place in the refrigerator for faster hardening. Cut into squares and serve to some awfully happy people!
In a large saucepan over medium-high, heat oil. Add onion and cook until just starting to brown, 3 to 5 minutes. Add sausage and cook, breaking it up, until lightly browned, 3 to 5 minutes. Add fennel and dill seeds and cook for another 30 seconds. Add stock and bring to a simmer. While stock heats, fit a food processor with the large grating attachment. Grate the beets. Add beets and any liquid in the processor to the pan. Bring to a simmer and cook for 5 minutes. Season with salt and pepper, to taste. Ladle into bowls and served topped with sour cream and dill.
Preheat the oven to 375. Mix the flours, baking powder, and baking soda together. Add the milk and stir just until combined. On a surface coated with a lot of flour (coat your hands too), knead the bread for 2 minutes. Put it on a cookie sheet sprayed with non-stick spray. Flatten to about a 7 inch round. Cut an X in the top with a knife. Bake for 40 minutes or until it sounds hollow when you tap the bottom.
In a small bowl, combine cracker crumbs and sugar; stir in egg white and butter. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake at 375° for 6-8 minutes or until set. Cool completely on a wire rack. Spread 2-2/3 cups of frozen yogurt into the crust. Sprinkle with half of the toffee bits; drizzle with half of caramel. Repeat with remaining yogurt, toffee and caramel. Cover and freeze for 8 hours or overnight. Remove from the freezer 15 minutes before serving.
Split bread lengthwise. Mix ingredients and spread on bread. Bake at 350 degrees for 15 minutes or until bubbly on a cookie sheet.
Prepare potatoes with skin on, dice 1 inch; place in pot of salted water and boil until tender, about 15 minutes; drain, cool and set aside. In a large bowl, place onions, chives, celery and jalapeno pepper, salt to taste and mix. Place cooled potatoes in a large bowl, add onion mix; add mustard and no fat mayonnaise; combine. Place in serving bowl, garnish with egg slices and sprinkle with cayenne pepper. Refrigerate until serving.
Put the first 4 ingredients in a blender & process until smooth. Add the rum & process just to mix. Pour over ice & decorate with the cherry.
Take your eggs out of the fridge and allow them to come to room temperature. Make sure you have two oven racks in your oven. Preheat oven to 250°F. In a small bowl, mix vanilla and instant coffee. In large bowl (or your mixer's bowl) add egg whites, cream of tartar and salt. Beat on medium speed until the eggs are frothy. Increase speed slightly and add sugar gradually but steadily. Beat mixture until stiff peaks form. This should take about 10 minutes. Add vanilla/coffee mixture and mix until combined. Decrease speed to low and add cocoa gradually until just incorporated. Using a pastry bag or ziploc bag with a corner cut off, pipe meringue onto two parchment lined cookie sheets. The mounds should be no less than half an inch apart and should each be about an inch across. Bake for 30 minutes, then switch the two baking sheets from one rack to the other. Bake for another 20 minutes until the meringues are dry. Turn off the oven and leave it slightly open while the meringues crisp for about an hour.
On a lightly floured surface, roll out 1 block of puff pastry to form a 10-inch square. Using a sharp knife, cut out a 10-inch round, using a dinner plate as a guide. Repeat this step with the second block of puff pastry. To make the filling, combine milk, butter, sugar, vanilla and cornstarch. Add the three lightly beaten eggs and mix until well blended. Cook in a pot at low heat stirring continually until it thickens or prepare this in the microwave stopping from time to time to stir it (I prefer to prepare this in the microwave). Now take from the heat away, add grated lemon zest, rum and ground almonds. Stir all together well. To assemble, place the undecorated round of pastry on a cookie sheet lined with parchment paper. Spread almond filling over the circle, leaving a 1-inch border. Using a pastry brush, glaze the border with lightly beaten egg. Place a trinket or dried bean in the filling. Place the second round of pastry over the filling, pressing the edges to seal. Using a sharp paring knife, decorate one round with "s" cuts, like swirly spokes going from the centre to the edge of the round or make some cuts "v" shaped cuts with scissors. Glaze the top with lightly beaten egg. Chill in the refrigerator for 1 hour. Preheat oven to 375°F. Remove and bake for 30 minutes, or until the pastry has puffed up and is golden brown. Transfer to a wire rack to cool. Decorate with the gold paper crown. Note: if it is your first time observing this tradition, don't forget to warn everyone about the hidden charm or bean!
Snap the Green Beans and wash. Place bacon in the bottom of the pot and let fry until a little crunchy. Remove the Bacon and pour the bacon dripping from the pot (leave some drippings in the pot for flavor). Don't scrap the pan because you want the flavor of the bacon and the dripping to season your green beans. Place the green beans, and the other ingredients into the pot with the Bacon Cook until the green beans are soft. About 1 1/2 hour on low.
Cut chicken breasts into small pieces. Combine breadcrumbs, thyme, basil, oregano, pepper and Parmesan cheese. Dip chicken pieces into melted butter. Then, roll chicken pieces in dry ingredients. Bake in 400°F oven for 20 minutes.
Dump pineapple (with juices) into large mixing bowl. Add pudding mix and stir thoroughly. Mix in cool whip. Fold in bananas, marshmallows, fruit coctail and oranges. Cover and refrigerate until chilled (2 hours minimum).
Preheat oven to 350 degrees F. Crush cake into crumbs in a food processor. Beat eggs and milk then add cake crumbs and let stand 15 minutes. Blend in sugar, margarine and vanilla. In a separate bowl sift together flour, soda, baking powder, salt, and spices and add to sugar mixture. Fold in remaining ingredients. Drop by the tablespoonful on greased cookie sheets. Flatten to about 1/3" thick. These cookies do not spread so you can space them close to each other. Bake 10-15 minutes until edges and bottoms are golden. They won't brown much overall. Store airtight.
Warm oil in a small nonstick skillet over medium heat; add ginger, saute 1 minute and transfer to a large mixing bowl. Stir in zest, lemon juice, lobster, cilantro, basil and cucumber; season to taste with salt and pepper. (Note: You can purchase already cooked lobster meat and skip steaming or broiling it.) Set a lettuce leaf on each of 4 plates. Arrange salad on top and garnish with red onion. Yields about 1 cup lobster salad per serving.
Preheat oven to 375°F. Heat heavy skillet (I use cast iron) until hot. Add oil and then add uncooked brown rice. Stir rice in oil until golden brown, stirring constantly. (some grains will be golden while other grains will look darker). In the meantime heat water and add bay leaves, bouillon cubes, poultry seasoning, black pepper, minced onion flakes, parsley, oregano, basil and pepper flakes. Bring to a boil. When rice is golden and ready, pour rice into a covered 2 quart casserole dish. Add the boiling liquid on top of the rice. CAREFUL! IT WILL SPUTTER. Cover casserole with aluminum foil AND the cover for the casserole dish (to make sure steam does not escape from the rice). Bake for 1 hour. Remove from oven and let sit covered (DON'T PEEK!) for 15 minutes. Fluff with fork before serving.
FAMILY SIZE TEA BAG AND 2 CUPS BOILING WATER TO STEEP, COOL. ADD 6 OZ.CAN FROZEN LEMONADE ADD CUP SUGAR OR SPLENDA ADD 2 TSP.ALMOND EXTRACT ADD ALL INGREDIENTS TO A 2 QT.PITCHER, FILL WITH WATER, MIX AND CHILL.
Beat the eggs, milk, syrup, butter, sugar, vanilla and flour; mix until smooth. Stir in the peaches and coconut. Pour into a greased and floured pie plate. Sprinkle generously with nutmeg or cinnamon. Top with the chopped pecans. Bake at 350°F for 40 to 50 minutes, or until custard is set. Let stand for awhile before cutting. This pie makes its own crust and needs to set awhile to make the crust firm.
Pour spirits into a large tumbler containing ice. Top off with equal quantities of 7-UP or Sprite and pineapple juice. Give a stir and enjoy.
Put the peas, eggs, onion, cheddar cheese, bacon bits and broccoli (if using) in a large bowl and set aside. In a smaller bowl, mix the mayonnaise, milk, mustard, celery seed, garlic, pepper and salt together until well blended. Pour the dressing over the pea mixture and stir until evenly coated. You may serve the salad right away, but it tastes even better the longer the flavors have to develop, chilled in the fridge.
Cut two circles out of your pastry puff dough. One should be the diameter of the brie cheese plus an extra 1/4 inch. The other cut should be the diameter of the brie with about 1 inch extra all around. Place the smaller round on the sheet pan sprayed with cooking spray. Set the unwrapped brie cheese on the top. Carefully cover with the larger round of the pastry puff dough. Carefully press down the top around the sides to seal in the cheese. Brush with beaten egg. Use the scrapes to make some leaves to put on the top and then brush them with egg. Place cookie sheet in preheated 400 degree oven for about 20 minutes, or unitl lightly golden brown. Let it rest for about 5 minutes before serving.
Place potatoes in large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender; drain. In large mixing bowl, mash the potatoes. Add the remaining ingredients; mash until fluffy.
Steam potatoes until tender. Beat JUST potatoes 'til no lumps remain. Beat in minced garlic cloves, salt, 1 stick butter, cream, and parsley -- adding liquid gradually and beating 'til creamy. Spoon into oil-sprayed baking dish. Sprinkle with bread crumbs and dot with remaining butter. Bake uncovered at 375 degrees for 25 minutes.
Cook patties on open grill (do not fry). Until fully cooked. Cook bacon to a crisp not burnt in a sauce pan. Or microwave. Cook Onion rings in pure vegetable oil until done. 2-3 minutes will do. Lightly toast bun on top and bottom. Apply 1 table spoon of BBQ sauce to the top and bottom of the bun. Place cooked bacon in a X pattern on the top of the bun. Place the Onion rings on the bottom bun. Place a patty on top of the rings. Then a slice of cheese. Then place the top bun with bacon on top of the cheese patty. Repeat steps 8-9 for a double, or if you are really daring -- A TRIPLE!
Bring a large pot of salted water to a boil. Add potatoes; cook just until tender. Drain well. Meanwhile, combine mayonnaise, spinach leaves and fresh herbs in a small food processor. Process until smooth. Combine warm cooked potatoes, mayonnaise mixture, red onion, vinegar, sour cream, sugar, apple and salt and pepper to taste. Chill before serving. If desired, garnish with thinly sliced carrots or chives.
Onion and Filling: Preheat the oven to 350°F. Slice the onions in half on the equator. Remove the centers, leaving a "bowl" in the center of the onion halves (reserve the centers for another use). In a bowl, stir together 1/2 cup bread crumbs, corn, zucchini, carrots and beets. Firmly pack the filling in the hollowed-out onion halves and arrange them in a shallow baking dish so that the onions fit snugly. Pour the water around base of the onions. Glaze: In a separate bowl, whisk together the glaze ingredients. Drizzle half of the mixture over the tops of the stuffed onions. Bake 30 minutes. Drizzle with the remaining glaze sauce. Bake 30 minutes more. Just before serving, sprinkle the onions with the remaining 1/2 cup bread crumbs and place the onions under the broiler until the crumbs are toasted and golden brown. Enjoy!
Combine all the ingredients together in a food processor until smooth and creamy. Served chilled.
Combine flour, baking soda, salt and cinnamon; set aside. In a large mixing bowl, beat eggs. Add sugar, oil, vanilla, and orange juice. On low speed, blend in flour mixture. Fold in apples, walnuts, and coconut. Pour into greased and floured Bundt pan. Bake at 325 degrees for 1 1/4 hours or until cake tests done. Invert cake onto a large plate or platter. Deeply puncture the top of the warm cake with a skewer or pick. In a small saucepan, bring all sauce ingredients to a boil, stirring frequently. Immediately spoon 1 1/4 cups of the sauce slowly over the top of the cake, then pour the remainder down the sides. Cool. Serve with whipped cream if desired.
Prepare the corn muffin batter as directed on the box. Chop the hot dogs into bite-size pieces. Mix in the hot dog pieces into the batter. Pour batter into a greased muffin tin. Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Eat plain or with ketchup. Enjoy! Note: You can add more of less hot dog, depending on your own tastes :).
Melt butter in skillet and saute onion until golden brown. In a large mixing bowl mix all the ingredients together. Transfer to a crockpot at low setting for 4 hours. OR put in a lightly greased 2 quart shallow baking dish in preheated oven at 375 degrees uncovered for about 25 minutes or until bubbly and hot. * Note: to prepare 4 cups fluffy white rice, bring 2 1/2 cups cold water to boiling in a large saucepan. Add 1 cup converted rice and 1 tsp salt. Cover tightly and cook over low heat until water is absorbed, about 25-35 minutes.
Wash, slice, pat-dry and fry the zucchini in oil. When golden brown remove from oil and rid of excess fat on paper towel. Wash mint leaves. Need about 6. Chop them up. Arrange zucchini in a serving platter and flavor with vinegar mixed with chopped mint, and garlic cloves. Place in refrigerator once cooled off to chill. Salt and pepper to taste .