HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat 1 Tbsp of the olive oil in a small frying pan over medium-high heat. Add the pepper and cook until tender, 5 to 7 minutes. Transfer the pepper to a blender. Add all remaining ingredients and blend until smooth. The spread will keep up to a week in the fridge.
Saute sausage in a large saucepan over medium heat until done. Drain off excess grease. Stir in the butter until its melted; stir in sage. Slowly sprinkle flour over the sausage, stirring continuously until the flour has coated the sausage. Gradually stir in the milk, and worchestershire. Bring the gravy to a boil and cook and stir for 2 minutes until thickened. Stir in cream as desired. Serve immediately.
Combine 2 teaspoons oil, rosemary, and garlic in a large zip-top bag. Add beef; seal and marinate in refrigerator 1 hour, turning occasionally. Remove beef from bag; discard marinade. Thread beef evenly onto 6 wooden skewers; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Combine remaining 1 teaspoon oil and juice in a large bowl. Add tomatoes, onion, bell pepper, and mushrooms, tossing to coat. Thread each vegetable separately onto skewers; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place beef and vegetable kebabs on the barbecue coated with cooking spray. Grill onion and pepper kebabs 10 minutes. Grill beef kebabs 9 minutes or until desired degree of doneness. Grill tomato and mushroom kebabs 7 minutes.
Combine orange juice concentrate, soy sauce, ginger, garlic, sesame oil and chili flakes in a bowl. Add chicken pieces (either cut or whole). Marinate 4-6 hours minimum (you get more orange flavor the longer it marinates). *For whole chicken pieces, it can be grilled on a BBQ or in a skillet. *For cut chicken pieces, it works great as a stir-fry over rice. (NOTE: for cut/smaller pieces of chicken, marinate for for closer to 2-3 hours). Sprinkle chicken with sesame seeds and orange zest, serve and enjoy.
Combine ingedients in a large bowl and mix well. Form into oblong patties (or mini-hamburger shapes). Place patties onto sprayed broiler pan and place in oven. Broil for about 10 minutes on each side. Serve with hummus, pita and Israeli salad! B'tayavon!
In a large saucepan over medium heat, melt butter, add diced slices of bread, stirring until coated. Add grated Cheddar cheese; stir well. Set aside. In a medium bowl, with a wire whisk combine milk, egg yolks, salt, dry mustard, worsteshire sauce and cayenne pepper. Beat well. Pour over the bread cubes. In another bowl beat egg whites until stiff, but not dry, fold into bread mixture, toss until mixed. Spoon into a lightly greased 9-inch square baking dish. Cover and chill overnight. Bake, uncovered at 325 for 30 minutes, or until the center is set. Serves 6.
Cut 2 lbs. chicken breast into cubes. Mix 3 tablespoons citrus grill spice, salt and pepper to taste and sprinkle on chicken. Add 1/4 cup olive oil to hot saute pan and brown chicken on all sides. Mix 3/4 (or 1) cup hot sauce, 3/4 cup water, and 1.5 Tbsp ranch mix together and add to pan. Reduce heat and let simmer 8-10 minutes until sauce is desired consistency and chicken is cooked. Add juice of one orange anytime during simmering, the later the more fruity it'll be.
Set aside ingredients for aioli to be mixed separately. Mix together salmon, bread crumbs, chopped cilantro, garlic powder, and kosher salt. NOTE: fresh salmon tastes much better, but canned salmon can also be used. Add pepper as desired. Chop bell pepper finely. Beat together egg, mayonnaise, hot sauce and mustard and blend with ingredients in the bowl. Combine all ingredients (except ailoi ingredients) and mix well. Form into patties and pan fry on medium heat, until lightly brown.NOTE: with a good teflon pan, you shouldn't need to use oil. Mix Ailoi ingredients together thoroughly and top as desired.
Salt and pepper beef, and shake on some paprika. In Dutch oven, melt butter and brown meat over medium heat. Add onions, garlic, green pepper, vinegar, tomato sauce, balance of paprika, caraway, marjoram, and water. Stir well. Simmer, covered, until meat is tender-about 11/2-2 hours. Add more water if needed. Serve over hot noodles, adding a dollup of sour cream if you wish.
Preheat oven to 325 degrees. Add raisins to boiling water and set aside to plump. Mash beans in a food processor or blender to a very smooth consistency. (take out pork piece before) Transfer beans to a medium mixing bowl. Add sugar, eggs, oil and vanilla. Mix well. Sift together dry ingredients - flour, cinnamon, baking powder and soda - fold into wet ingredients. Drain raisins and fold them and walnuts into batter. Spoon batter into greased and floured loaf pans (2-3 pans depending on size). Bake for 50-60 minutes or until knife inserted in the center comes out clean. Delicious served with cream cheese, butter or honey - Enjoy!
Cook pasta according to directions, drain. Add the heavy cream to the empty pot and simmer. Whisk in the cheeses and cook until thickened about 5 minutes. Add pasta, garlic, paprika and cayenne to the cheese mixture. Stir until well combined. Spread the mixture into a thin layer on a parchment lined baking sheet and refrigerate for 3 hours or until thoroughly chilled. Scoop a generous tablesppon of the mixture into your hands and roll into a tight ball. Refrigerate when finished. Melt butter in a large pan and add the bread crumbs. Cook over medium heat until bread crumbs are golden brown. Transfer to a large bowl. Put flour into a second bowl and the eggs into a third, whisking them the water. Roll the macaroni & cheese ball in the flour and shake off excess. Next dip the ball into the eggs and then into the bread crumbs. Continue until all balls are done making sure they are well coated with the bread crumbs. Arrange on a parchment lined baking sheet making sure they do not touch one another. Bake for 12-15 minutes at 350. Rest for 3 minutes before servings. **Note prep time does not include 3 hours chilling time.
To make the marinade: Put the onion, ginger, garlic, salt, cayenne pepper, black pepper and 3 TBSP water into a blender. Blend to a smooth paste, pushing down with rubber spatula when needed. To marinate the chicken: Put the sliced chicken in a bowl. Add the marinade and mix well. Cover and refrigerate for 30 minutes or up to 3 hours. To make the dish: Pour the oil into a wide, nonstick pan set over medium-high heat. When the oil is hot, add the cinnamon and cardamom. Stir for 10 seconds. Put in the onion and fry, stirring at the same time, for 6 to 7 minutes, or until the onion turns a reddish-brown color. Add the cumin and coriander. Stir once. Add the yogurt, 1 TBSP at a time, and stir until it is absorbed. Add the tomato and stir for 1 minute. Reduce the heat to medium, add the chicken, together with its marinade, and cook, stirring, for 3 to 4 minutes, or until the chicken pieces turn white. Add 3/4 cup water, the salt, and garam masala. Stir and bring to a simmer. Reduce heat to low and cook, uncovered for 2 to 3 minutes, stirring now and then.
Pre-heat oven to 425 degrees. Put margarine in glass pie plate and place in oven while it pre-heats. With an electric mixer beat together eggs and milk. Slowly add flour and salt to egg/milk mixture. Beat until smooth. Remove pie plate from oven and swirl melted margarine around bottom and sides of pie plate. Pour pudding mixture into pie plate and bake for 25 minutes. Cut and serve immediately. Pudding will fall when you cut it. Serve with pork/beef roast. Goes great with gravy!
Heat oven to 350 degrees. Line a 13x9 pan with foil, extending it 2 inches over the sides of the pan. Spray lightly with cooking spray. Stir together the mix, water, oil and eggs until well blended. Pour into prepared pan and bake according to package directions. Cool cpmpletely, about an hour. Remove from pan by lifting the foil. Cut brownie in half lengthwise. Peel one piece away from foil and place on a plate. Microwave frosting following directions on the tub. Pour half of frosting on top of brownie on the plate. Top with about half of the toffee pieces. Put other brownie half on top. Pour the rest of the frosting on top, spreading if necessary. Top with the other half of the toffee bits. *The original recipe did not call for toffee, but used 1/2 cup of chopped peanut butter cups on the top.
Melt butter over med-high heat in a non-stick skillet. Add spinach to butter and sautee until it begins to wilt then remove from pan and set aside. (I usually set it on a paper towel covered plate so the paper towel can soak up the extra moisture from the butter. If not the sandwich might be somewhat soggy). Add tomato slices to butter and sautee until they begin to soften then remove from skillet and set aside. (I also set these on a paper towel covered plate with the spinach for the same reason.). Wipe skillet clean with a paper towel. Spread 1/2 tablespoon of mayonnaise on one side of each slice of bread and place mayonnaise side down in the skillet over med-high heat. Top each slice of bread with one slice of cheese. Then on one of the slices of cheese topped bread place bacon, spinach, and tomato slices and top with the other slice of bread. Sautee in skillet, turning, until golden brown on both sides and cheese begins to melt. Serve with tomato soup or just a la carte. * Note: DO NOT USE LOW FAT/FAT FREE MAYO or MIRACLE WHIP! It will not brown correctly and it tends to be greasy! You must use regular full fat mayo. Watch this very closely it browns very quickly using the mayonnaise instead of butter on the outside.
Preheat oven to 375 (350 if you are making a single loaf so the large inside area has time to bake). Spray pan with non-stick spray. Mix topping ingredients together. Set aside. Combine all dry ingredients (flour, sugar, oatmeal, baking soda, baking powder, salt, and spices). Note: I've used half Splenda mix for the sugar with great results. Separately, in a 2 cup measure, combine all liquid ingredients (buttermilk, oil, eggs, vanilla, and banana). Pour liquids into dry ingredients. Use a spatula to gently combine. Fill 12 muffin tins to the rim (or 36 mini-muffins, or one loaf pan). Sprinkle with topping mixture. Bake 375 degrees for 16-18 minutes (12 minutes for mini-muffins and 45 minutes at 350 degrees for a single loaf). Use toothpick test to make sure there's no wet area in the middle.
Cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside. In medium bowl, combine bean dip, cream cheese and chiles; mix well. Spread each tortilla with bean dip mixture. Sprinkle each with bell pepper and bacon. Sprinkle a good size pinch of cheese down the center of each tortilla. Roll up each tortilla tight and wrap each in plastic wrap. Refrigerate at least 2 hours or until ready to serve. To serve, cut each roll into 8 pieces. If desired, secure each piece with toothpick.
Combine cherries, orange juice, sugar and cinnamon stick in medium saucepan. Scrape in seeds from vanilla bean and add bean. Bring to boil over high heat, stirring until sugar dissolves; boil 1 minute. Strain into bowl. Reserve cherries. Return juices from bowl, cinnamon stick and vanilla bean to same pan. Mix 1 tablespoon water and cornstarch in small bowl; stir into juices in pan. Stir over medium heat until juices boil and thicken, about 1 minute. Mix in reserved cherries. Chill compote 2 hours.
1.Mix peanut butter, honey and protein powder. 2.Add 4 cups of any of the additional ingredients. My favorite combo for taste and health factor is oatmeal, cranberries, flax seed, and peanuts. 3.To make the perfect balls, play around with the honey (if it's too dry) and oatmeal, bran, etc (too moist) until the balls hold their shape and aren't too gooey. 4.Now, roll the balls to about 1cm and then refrigerate.
Cook noodles in boiling water 10 minutes. Drain. In a large bowl thoroughly mix noodles with the next 9 ingredients. Press into a buttered pudding dish. Dot with butter and bake in a 350 degree oven 30 minutes or until brown.
Melt the butter in a saucepan over medium heat. Add the garlic and stir in 1/2 cup flour. Cook, stirring constantly, for about 2 minutes. Whisk in the milk, and cook, whisking constantly, until the sauce thickens. Bring to a boil, then add the cheeses and stir until melted and smooth. Add cayenne, salt and pepper to taste. Remove from the heat and pour into a 9-inch (23-centimeter) square pan. Cover with plastic wrap. Refrigerate until firm, at least 3 hours. Remove the plastic wrap and invert the cheese mixture onto a work surface. Cut into 6 large or 12 medium squares. Put the remaining 1/2 cup flour, the eggs and breadcrumbs in 3 separate bowls. Heat the oil in a deep fryer to 350 degrees F (180 degrees C). Dredge each cheese square in the flour, then dip in the eggs and finally coat with the breadcrumbs. Fry until golden brown, about 2 minutes. Drain on paper towels. To serve, place 1 large or 2 medium fried cheese squares on each plate. Toss the arugula with lemon juice, olive oil and salt and pepper to taste. Top the fried cheese with pickled vegetables and the arugula. Cook's Note: You can substitute any of the cheeses in this recipe with your favorites. The cheese squares can be frozen before frying to make them easier to work with.
Heat oven to 350°F Place 1 cup flour in large bowl; cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in 2 tablespoons water with fork until flour mixture is just moistened. Shape dough into a ball. Pat dough into 10-inch circle on ungreased baking sheet. Set aside. Combine 1 cup water and 1/2 cup butter in 2-quart saucepan. Cook over medium heat until mixture comes to a full boil and butter is melted (6 to 8 minutes). Remove from heat; stir in 1 cup flour and 1 teaspoon almond extract. Reduce heat to low. Cook, stirring constantly, until mixture forms a ball (about 1 minute). Remove from heat. Add 1 egg at a time, beating with wire whisk or wooden spoon after each addition until smooth and glossy. Spread egg mixture over pastry circle. Bake for 50 to 55 minutes or until surface is crisp and golden. Cool completely. (Topping rises during baking and shrinks during cooling, forming custard-like layer.). Combine powdered sugar, 1 tablespoon butter and 1/2 teaspoon almond extract in small bowl until well mixed. Add enough milk for desired glazing consistency. Drizzle glaze over puff; sprinkle with almonds. Recipe Tip Wrap coffee cake puff in plastic food wrap or aluminum foil; refrigerate up to 2 days. VARIATIONS: Lemon Pecan Puff: Omit almond extract in topping. Substitute 2 tablespoons fresh lemon juice and 2 teaspoons freshly grated lemon peel. Omit almond extract and milk in glaze. Substitute 2 tablespoons fresh lemon juice. Omit sliced almonds. Sprinkle puff with 1/4 cup chopped pecans. Maple Pecan Puff: Omit almond extract in topping. Substitute 1 teaspoon maple extract. Omit almond extract in glaze. Substitute 1 teaspoon maple extract. Omit sliced almonds. Sprinkle puff with 1/4 cup chopped pecans.
Place the sugar in a 1-quart clay pot and add just enough water to barely wet it. Place over moderate heat until the sugar starts to brown, about 3 to 5 minutes. Stir once, then add the oil and garlic. Stir for 1 minute, then add the boiling water, fish sauce and catfish pieces. Turn the pieces so they're evenly coated with the sauce. Reduce the heat to a soft simmer. Cover and cook for 5 m inutes, until the catfish is firm and almost done. Uncover, and continue to simmer for another 2 to 3 minutes, until the sauce thickens slightly. Remove from heat and garnish with the onion, cilantro and pepper. Serve right in the clay pot. You do not need to use aclaypot, and iron pot will work too.
I happened to over cook my apples after I peeled and cored them so they were to soft to even try to get them out and drain them. (I had a canner full of apples.) So I mashed them with the juice, (left some lumps) and came up with this recipe. You can use it as Ice cream Topping, or Pancake/waffle syrup. I put the apple mixture in a kettle and heated. I added the sugar, Karo Syrup,& Mrs. Richards Caramel Topping and brought to a boil for a couple minutes and put into pint jars and process them for 30 minutes to make sure they sealed.
Beat butter with sugar until fluffy. Blend all seasonings well with flour, and add all to the butter mixture. Mix with until just combined. On a lightly floured surface, knead about 8 times with hands, until dough comes together. Add ice water as needed if dough is too crumbly. Divide dough into 4 equal pieces. On a sheet of wax paper, roll each piece of dough into a 3/4"-thick log. Sprinkle lightly with a dusting of cayenne, or a mix of all the above spices if you like. Wrap each log in wax paper and freeze for about 20 minutes, until fairly firm. Slice about 1/2" thick and bake for 15 minutes at 350. (The logs can be frozen a week or more ahead of time, but you will want to let them soften a bit before slicing, to prevent crumbling.).
Defrost hash brown bits. In a large mixing bowl, mix first 6 items together. Put into a 13x9-inch buttered baking dish. Mix topping and spread on top of mixture. Bake at 350 degrees for 45 minutes or until bubbly.
fill glass with ice. add 2 oz pear vodka (more or less depending on how strong you want it). add the strawberry soda to fill.
Preheat oven to 350. Arrange hashbrown patties in a single layer in greased 13x9" baking pan. Sprinkle with cheese and ham; set aside. Blend together eggs, milk, mustard and salt in a bowl; pour over ham/cheese mixture. Cover and bake for one hour. Uncover and bake an additional 15 minutes.
1.Preheat oven to 425 degrees. 2.In oven safe skillet or casserole dish crisp bacon over medium high heat. About 8-10 minutes. Remove bacon and set aside on plate lined with paper towels. Dispose of fat in the skillet. 3.Return skillet to stovetop. Deglaze pan with white wine, scraping brown bits from bottom of pan. 4.Add shallots and saute for about 5 minutes. 5.Add Brussels sprouts and olive oil and mix together to combine and evenly coat. 6.Place skillet in oven and roast for about 15-20 minutes until cooked through and golden brown. 7.Remove from oven and add butter and bacon, toss to combine. 8.Salt and pepper to taste.
Heat spices & minced garlic in a saute pan just a little. Splash a little chicken stock into the pan & mix with the spices. Add chopped tomatoes and cook down a bit. Can splash a little more chicken stock in at this point. (I use approximately 1/2 cup chicken stock total). Allow to simmer so the tomatoes break apart and cook down. Add the shrimp and simmer until shrimp is hot. Eat and enjoy!
Combine tea leaves with fennel, ginger, cloves and black pepper. Spray a large rack and a shallow pan with cooking spray well. Sprinkle tea mixture into the bottom of the pan. Place the rack over top of leaves. Cut ribs into serving size pieces and place meaty side up onto rack. Cover whole pan tightly with foil. Place into oven 350 degrees for 40 minutes. Now combine the teriyaki, ketchup, garlic, and pepper well. Set aside. Remove ribs from oven. Reduce oven to 325 degrees. Brush both sides of ribs with the sauce, saving some for one more baste near end of cooking. Bake now uncovered 40 minutes. Brush ribs again, and bake the last 10 minutes. Serve.
Set oven to 350 degrees (oven rack to second-lowest position). Generoulsy grease and flour a 13 x 9-inch baking dish. In a bowl mix together flour, sugar, baking powder, baking soda, cocoa and salt; set aside. Place the hot boiled water into a heat-proof mixing bowl along with the hot brewed coffee; add in the shortening and mix until melted. Mix in vanilla. Stir un the flour mixture until blended, then beat in eggs (batter will be thin). Pour the batter into prepared baking dish. Bake for 30-35 minutes or until cake test done. Allow to cool completely before frosting.
In a small bowl: mix cheese, salt and garlic. Place sliced potatoes in a large bowl. Spray a light coating of cooking spray,toss and coat both sides. Sprinkle tops with the cheese mixture. Toss potatoes to season both sides. Place in a shingled layer in the basket. Bake on the french fry setting (400 degrees) for 10-13 minutes, flip half way through.
Combine first 6 ingredients, stirring until blended;pour into pastry shell. Bake at 350F for 45 minutes or until set. Cool on a wire rack.
Saute onion in oil until tender. Add chilies, jalapenos,pepper and garlic powder and cook for 5 minutes, stirring often. Add water and pimentos, mix, and add evaporated milk and cheese. Reduce heat and stir as needed until cheese melts. Serve with tortilla chips.
In a medium bowl, combine boiling water with instant espresso coffee; stir until coffee granules are completely dissolved. Add Tia Maria and quickly stir; set aside. In a double boiler, place egg yolks and whisk constantly until fluffy before adding sugar. Whisk continuously and when it gets thick, add half of Marsalawine; continue whisking until smoother. Add the remaining liqueur and whisk until tiny bubbles form on the surface and the mixture gets smooth and thick. Remove from heat to cool completely and transfer to a large mixing bowl. Add mascarpone and mix until well combined. Once nice and smooth, add whipped cream and fold gently (don't deflate whipped cream) until nicely blended. To assemble Tiramisu, dip lady fingers in the espresso mixture for a few seconds - don't let them sit too long otherwise they will soak up and get soggy. Place them next to each other in a 10 X 10-inch baking dish until bottom is filled. Scoop half the mascarpone mixture and using an angled spatula, smooth it out. Repeat with another layer of lady fingers followed with cheese mixture. Before spooning the mascarpone mixture, gently press on the lady fingers to even them out. Make sure to spread cheese mixture evenly. Cover with plastic wrap or foil and transfer to the refrigerator for 8 to 48 hours. When time to serve, place a piece on a serving plate and dust with 1 teaspoons cocoa powder using a small sieve.
In a bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fold in the chips and nuts. Fill paper-lined muffin cups two-thirds full. Bake at 400 degrees for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. For glaze, in a small microwave-safe bowl, melt chips with cream; stir until smooth. Drizzle over warm muffins.
Pour the chilled pomegranate juice, grape juice and ginger ale into a large punch bowl and stir. Sprinkle a generous handful of blueberries so that they bob on the surface of the cocktail. Use a ladle to serve.
Combine egg and milk. Then spread flour, cayenne and cheese on a plate. Season each fillet with salt and pepper. Dip fillet in egg mixture, then in flour mixture, then in corn flakes. Place on a baking sheet lightly sprayed with nonstick cooking spray. Bake at 450°F, 10 minutes per 1 inch fillet or until fish flakes easily when tested with a fork.
Blend fruit with 1/2 cup sugar and lemon juice. In the mixer beat egg whites gradually adding remaining 1/2 cup sugar until stiff peaks form. On the lowest speed add the blended fruit. Do not overmix. Freeze 4-6 hours or overnight. Place back in mixer and whip a few minutes on medium speed. Refreeze. For the bundt pan: Layer each flavor one at a time freezing between each layer.
Grease and line a deep 7" round cake tin with greaseproof paper (waxed paper). Cream the butter and sugar together until pale and fluffy. Add the eggs, a little at a time, beating well after each addition. Add the flour, spices and baking powder and mix well. Fold in the apples and enough milk to make a soft dropping consistency. Turn the mixture into the prepared tin and bake at 325F for 1 1/2 hours, until well risen and firm to the touch. Turn out on a wire rack to cool. When the cake is cold, brush with the honey and sprinkle with the light brown sugar to decorate.