HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a skillet, cook bacon until crisp. Remove with slotted spoon and transfer to paper towel to drain. In bacon drippings, saute mushrooms & onion until tender. Transfer to a bowl with slotted spoon and add bacon. In a separate bowl, combine egg, Worcestershire sauce, seasoned salt, salt, pepper, and horseradish. Add beef and mix well. Shape into 6 patties (1/4" thick). Divide bacon mixture among 3 patties. Top bacon mixture with a cheese slice; fold in corners of cheese. Top with remaining 3 patties & seal edges. Grill, uncovered, over medium-hot coals for 10-12 minutes or until meat juices run clear, turning once. Serve on buns.
Place the toast in a food processor and process into fine crumbs, with the motor running, add the walnuts and garlic and process until they are ground fine. Add the remaining ingredients with the motor running and process until smooth, adding more water if the mixture seems too thick. Scrape the mixture into a bowl, and season to taste with salt and pepper. Serve immediately ot it will turn dark in color.
Combine the cocoa powder, sugar and salt in a saucepan. Whisk thoroughly. Add water gradually to the cocoa, stirring (not beating) with a whisk to blend thoroughly. Place over medium heat, stirring frequently with the whisk until mixture comes to a boil. A layer of foam may form on top of the syrup. Boil for 3 minutes, stirring at all times with the whisk. Reduce the heat if the syrup threatens to boil over. Remove from heat; pour into a heatproof liquid measuring cup (3 cup/750 ml capacity). Cool briefly, then chill, uncovered, in the refrigerator until completely cold. Strain through a fine strainer into a 2 1/2 cup (625 ml) container. Stir in vanilla. Store covered, in the refrigerator.
Preheat oven to 350 degrees. Peel onions and cut in half crosswise. Place onions, cut sides down, in an 8 inch square baking dish, drizzle with water. Cover with foil and bake for 30 minutes. Combine honey and remaining ingredients. Turn onions over. Brush half of the honey mixture over the onions. Bake, uncovered, an additional 30 minutes or until tender, basting with remaining honey mixture after 15 minutes.
In large, heavy pot over low heat, cook pork fat until browned, stirring often; set aside both browned bits and melted fat. Simmer ground pork with water over low heat for about 1 hour. Add melted fat and browned bits, onion, garlic, salt, savory, pepper, cinnamon and cloves. Cover and simmer for about 2 hours, stirring occasionally. Let mixter cool. Stir well; taste and adjust seasoning. Pack into small pots. Cover and refrigerate. Bring to room temperature before serving.
Bake cake according to package directions for large rectangle pan. Let cool completely. Meanwhile wash blueberries and drip dry. Wash strawberries, take off stems and slice. Spread cool whip over cooled cake. Arrange blueberries in upper left hand corner to resemble background for stars, arrange strawberries for stripes beginning and ending with strawberry stripe. Total of 13 stripes. Enjoy!
Brown ground beef in a medium frying pan or dutch oven. When beef is half-browned, add onions and cook until remainder of beef is browned. Add remaining ingredients to dutch oven, then add beef/onion mixture. Bring to a boil, then simmer for 30-60 minutes, until vegetables are tender.
Mix together and pour into 9x13 pan. Freeze 3 hours or longer. Thaw 10-15 minutes before serving.
Add the blackened tomatillos and serrano to a small saute pan and briefly saute in a little olive oil over medium high heat. Place the tomatillos, serrano, onion, garlic, cilantro, lime juice, and honey in a blender and blend until smooth. Place the tomatillo mixture in a large saute pan. Bring the mixture to a simmer, add the chicken, and heat through. (You may also skip this last step and just drizzle the tomatillo sauce over the top of the chicken after you have placed it in the tortilla). Run the tortillas under the tap to lightly moisten them and then place the tortillas on the grill or warm non-stick griddle, and grill for 20 seconds on each side. Spoon the chicken mixture into the tortillas and top with some cilantro and a few tablespoons of queso fresco. Fold the tortillas in half serve immediately.
Melt margarine in slow cooker by turning cooker on Low. It will take about 10 minutes. Mix in brown sugar when margarine or butter is melted. Gently stir in fresh bananas and rum. Cook on Low for 1 hour. Spoon banana mixture over vanilla ice cream and serve.
Heat the oil in a saucepan. Chop the onion finely, and add it along with the garlic. When the onions are translucent, add the turmeric (it will look like a lot, but have no fear!). Add the chicken, and stir around until well blended. Add the water or chicken stock. Bring to a boil, and add the rice. Lower heat, cover and simmer for about 20 minutes, stirring very gently once or twice. Remove cover, add the chopped vegetables, cook for about 5 minutes longer. Dissolve the cornstarch in some cold water (to prevent clumps), and slowly add it to the soup, mixing well. Add the lemon. Heat for another 5-10 minutes on medium heat-- if it is too thin, you can add some more cornstarch. Now for the fun part! Remove the saucepan from heat. In a bowl, beat the eggs together very well. SLOWLY pour the eggs into the soup, whisking very quickly with a fork (if you are too slow stirring or dump the eggs in too fast, you will end up with something akin to egg-drop soup!). After all the eggs are in the soup, continue whisking for a few minutes. If you get it right the first time, the soup should be very yellow and have a velvety texture. Season with salt/pepper, taste and adjust the lemon juice or water amounts if needed. Garnish with mint, dill or lemon wedges (if desired) and serve!
Combine the sugar and flour, then stir in the lemon juice and melted butter until smooth. Refrigerate the batter for a few hours. When you are ready to bake the tuiles-. Preheat oven to 400*F. Place 1 teaspoon of batter on a parchment lined cookie sheet and spread it out as thinly as you can with the back of a spoon (or your finger). Repeat until sheet has 6 cookies on it. Bake for about 7 minutes, or until cookies are lacy and browning at the edges. Remove from oven and let rest for just 1 minute. Remove the tuiles with a thin spatula and drape over a rolling pin or wine bottle until cool. Repeat with second tray. Best to serve that day.
FILLING: boil the potato for 3 minutes and mash it. cut the onion into small pieces. chop the ginger,garlic and green chillies.make it a fine paste. take a pan and pour 4 tablespoon oil and 1 teaspoon ghee. add the onions and saute it for 10 minutes. when the raw smell is gone add the GGC paste(ginger,garlic,green chilli paste) and saute it for 4 minutes. now the oil starts separating along the sides of the pan. now add chilli powder,turmeric powder,garam masala,chat masala and salt. saute it for another minute. add the mashed potatoes to it. add 2 tablespoon water. allow the potato to mix with the masalas. add carrot,cabbage to it. now the mixture is ready.allow it to cool. FLOWER BASE: add required water to the maidha flour and mould it to chapati flour consistency. round it to balls amd roll it with the help of a roller to a round base. with the help of knife cut the edges and make a perfect square shaped dough base. now fold the four corners of the base inwards. now flip the base. place the filling inside the base. Bring corners over the filling to center. Press all joints and center with fingers without any gap. Turn over the piece and pull the folded corners out to make a flower shape. likewise make 3-4 flower shape samosa base. Now our flower shapes are completed. FOR FRYING: Heat oil in a pan and deep fry each piece separately. Turn the pieces in oil for other side to fry. Take out from oil and place the samosas in a tissue paper. serve hot with tea/coffee.
Wrap head of garlic in foil. Bake at 375 for 45 minutes. Squeeze the soft garlic from the head into a blender or processor. Add remaining ingredients. Puree until smooth. This recipe freezes beautifully. Sometimes I double or triple the recipe and freeze it for future use. This recipe is from Coastal Living, Marc Murphy ("Tarragon Butter on Grilled Oysters).
Dissolve yeast in water for 3 minutes. Add cake mix, 1 cup flour, eggs, oil and salt. Beat until bubbles appear. Slowly add 5 1/4 Cups flour to make a soft dough. Knead for 5 minutes. Let rise until doubled. Roll 1/4 inch thick. Spread with butter. Sprinkle with brown sugar and cinnamon. Roll up jelly roll style. Cut into 1 1/2 inch slices. Place in greased 9 x 13 pan. Allow to raise until doubled. Bake at 350°F for 25 minutes.
Brush on the oil and season with salt and white pepper and let it set for 15 minutes. In a hot nonstick skillet add in the lamb chops and pan fry for 2 minutes per side. Remove the lamb chops and clean the skillet. Heats the skillet adds in the sauce mixture and brings to a boil return the chops and glaze.
Place chicken, oil and salt in a bowl, toss to coat. Heat a large pot over high heat. Add chicken, cook in batches , 3 minutes each side till well browned. Seat aside. Add leek, garlic and thyme and cook 4 minutes till soft. Return chicken to pot, add vegetables and stock. Bring to the boil, reduce heat, cover and cook on low. Cook 25 minutes or till vegies are tender and chicken cooked through.
Combine refried beans and taco seasoning mix in small bowl. Spread bean mixture in 8" square dish. Top with sour cream, guacamole, cheese, salsa, chiles and green onions. Can be prepared up to 2 hours ahead and chilled. Serve with chips.
Finely chop enough sage leaves to measure 1/3 cup. Set aside. Coarsely chop remaining sage leaves and stems to measure 1/2 cup and place in a small saucepan with white wine. Bring to a boil over medium heat, stirring and pressing sage to release flavor. Remove from heat. Cover tightly and let steep for 5 minutes. Transfer sage infusion to a sieve placed over a glass or stainless steel bowl and press leaves with the back of a spoon to extract all the liquid. Discard solids and return liquid to saucepan. Add mustard seeds. Cover nd let stand at room temperature until seeds absorb most of the moisture, about 2 hours. In a blender or food processor combine marinated mustard seeds (with the liquid) and vinegar. Process until blended and most of the seeds are well chopped. (You want to retain a slightly grainy texture). Transfer mixture to a stainless steel saucepan and add the lemon zest, lemon juice, honey, salt and reserved finely chopped sage. Bring to a boil over high heat, stirring constantly. Reduce heat to low and boil gently, stirring frequently until volume is reduced by a third, about 20 minutes. Ladle hot mustard into prepared jars leaving a 1/4" headspace. Check for air bubbles and adjust headspace if needed. Process in a boiling water bath for 10 minutes. Adjust time according to altitude.
Heat the olive oil in a large saucepan on medium heat or so. Add the onion, garlic, and carrots and stir until it's golden brown (about 10 minutes or so). Add cumin and chili powder and stir for a few minutes. Wash the canned beans and add them along with the canned tomatoes (with the juice) and the tomato juice. Usually I'll taste the chili and see if it needs more cumin or chili powder. Add the salt, pepper, and red pepper flakes to taste. Bring the chili to a boil, then reduce the heat to medium-low to let it simmer. If needed, add more tomato juice. Simmer for 45 minutes, then serve over rice.
Fry the bacon crisp and then crumble. Put aside. Brown the ground beef with the chopped onions. Drain. Combine all ingredients, except bacon, in a large casserole dish. Top with the crumbled bacon. Bake at 350 for about 1 hour.
Preheat oven to 350 Fahrenheit. Mix together cooked rice, cooked beans, garlic, onion, and chiles. In a casserole, spread alternating layers of the rice-beans mixture, ricotta cheese, and jack cheese, ending with a layer of rice and beans. Bake for 30 minutes. During the last few minutes of baking, sprinkle cheddar cheese over the top. Garnish before serving.
Brown ground beef,drain off fat and add taco seasoning. In a very large bowl add all the other ingredients except the meat and catalina,add the meat after it has cooled down some so it will not melt the cheese,about 5-10 minutes.Pour the Catalina over the entire salad,using about half of the bottle and adding more as desired,toss to coat the salad.Serve immediately. This recipe will serve a crowd and is not recommended to refrigerate any leftovers as will become soggy. ENJOY.
Mix the limeaide and gin in blender with ice, blend until smooth. Pour into a pretty glass and enjoy!
PLEASE NOTE: This is a BAKED macaroni and cheese, therefore, it will NOT turn out with a lot of extra cheesy sauce asis absorbed into the pasta while baking. If you require an extra saucy mac & cheese, just reduce the amount of pasta you place into the dish or make more sauce so it is creamier. Thanks so much for making this dish; I hope you enjoy it! :). Heat oven to 350 degrees. Coat a 3 quart rectangular baking dish with non-stick spray. Bring a large pot of lightly salted water to boiling. Toss all the shredded cheeses together in a large bowl, set aside. Melt butter in a medium-sized saucepan over medium heat. Whisk in the flour until smooth and slightly bubbly. In a thin stream, whisk in the milk. Stir in the onion powder, salt, nutmeg, dried mustard and cayenne. Bring to a boil over medium high heat. Reduce heat and simmer 3 minutes. Remove from heat; whisk in 2 1/2 cups of the cheese mixture and stir until smooth. Cover to retain the heat. Once water boils, add pasta. Cook until your desired doneness, then drain. In the pasta container, stir together the cooked pasta and cheese sauce. Pour half of the mixture into the prepared dish. Sprinkle with a generous cup of the reserved cheese. Spoon remaining cheese-covered pasta into the dish and top with the remaining cheese. Add 1 cup of Japanese Panko Bread crumbs to the top of mixture. Bake at 350 degrees for 30 minutes or until the Panko crumbs are lightly browned and the cheese is bubbly. Cool slightly before serving.
Place a steamer insert or mesh colander in a large pot and add enough water to reach the bottom of the steamer. Place the sweet potatoes in the steamer and bring the water to a boil. Cover the pot and lower the heat. Cook over simmering water for about 25 minutes, until very tender. Check occasionally to be sure the water doesn't boil away. Transfer the sweet potatoes to the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, slowly add the half and half, orange zest, orange juice, cayenne pepper, 1 T salt, 1 t black pepper. With the mixer still on low, add the butter, 1 T at a time, until incorporated. Taste for seasonings and mix until smooth. Serve hot.
Cook rice according to package directions; add carrot during last 5 minutes of cooking and mix. Meanwhile, soak mushrooms in a bowl with enough warm water to cover and let stand for 20 minutes. Drain and chop mushrooms. Transfer rice and carrots to a large mixing bowl. Add mushrooms, wakame and bell pepper. Combine well. In a small bowl, whisk together vinegar, agave nectar (or honey), soy sauce, ginger and oil. Pour sauce over rice mixture and toss to combine. Carefully stir in tofu. Refrigerate for 2-4 hours for best flavor. Can be kept in refrigerator for up to 4 days.
Cream together the first four ingredients until smooth. Add baking soda and salt. Add flour one cup at a time and mix until well blended. Using a soup spoon, scoop out some dough and place it in your palm. Using both hands, roll into a ball and place on a cookie sheet, leaving room for it to spread. Once you have filled the sheet with balls, place 1/2 cup sugar into a little container, and dip the bottom of a drinking glass into it and use it to flatten dough balls. Flatten each ball until it is about 1/3 inch thick. Dip the glass into the sugar again after you flatten each ball. Bake at 350 degrees for 10 minutes.
1. remove the stem from the habanero and toss into the food processor. Pulse until you have tiny pieces. 2. Peel the mango and remove the flesh. Add to the food processor and process until the mango is completely smooth 3. Pout the mixture in a medium saucepan and cook on low heat. 4. Add the lime juice, ginger and sugar. Add 1 cup of water/juice. 5. Bring to a boil and continue to cook on low until sauce is reduced and thickened -- about 30-45 minutes. Taste and adjust the sugar and water to cater to your needs. 6. Allow to cool and refrigerate overnight 7. use as a dipping sauce, marinade or dessert sauce.
Cream together butter and sugar; add eggs, honey and vanilla. Combine flour, baking soda, cinnamon and salt. Gradually add to creamed mixture. Stir in oats. Drop by the teaspoonfuls onto cookie sheet. Bake at 350°F for 6-7 minutes. Mix together powdered sugar and milk until smooth. Cool cookies for about a minute on wire rack, then ice with a thick powdered sugar glaze.
Spray a 9x13-inch baking dish with non-stick cooking spray. Place alternate layers of sweet potatoes and apples in baking dish, ending with apples. Pour orange juice and zest over mixture and sprinkle with cinnamon. Bake, covered with foil, in preheated 375 degree oven for 40 minutes. Remove foil, top with crushed cereal or bread crumbs, and spray with non-stick cooking spray. Bake 15 to 20 minutes more until brown.
Chop all the veggies. Mix the antipasto with the yogurt. Toss all ingredients together (including the dressing) until well combined.
Mix together the cornmeal, flour, baking soda, baking powder and salt. Add the grated onion and sliced green onions. Take the egg yolk and buttermilk and blend into the batter. Whip the egg whites into stiff peaks. Fold the egg whites into the batter until it reaches a good consistency. (The amount of egg white depends on the size of your eggs). Drop by teaspoonful into hot oil (in a deep fryer or in a dutch oven -- the oil needs to be deep enough to cover the hush puppies). Cook until golden brown.
Tip: Dry mini hot dogs with paper towels (rolling a few around at a time). this will help the batter stick to the dogs. Preheat the fryer. In a mixing bowl, whisk the egg and milk together. Whisk in the Essence, baking powder, cornmeal, flour, and sugar. Whisk until smooth. Season with salt and cayenne. Spear the sausage links leaving a 1/2-inch from the top. Dip each sausage in the batter, coating the sausage evenly. Gently lay the corndogs in a deep fryer or pot of hot oil (350F) and fry until golden brown, about 3 to 5 minutes, stirring occasionally for overall browning. Remove the corndogs from the oil and drain on a paper-lined plate. Season the corndogs with Essence. Serve the corndogs with warm mustard.
Set oven to 425°F or Mark 7. Grease and flour baking sheets. Sift the flour into a bowl and rub in the margarine. Add the sugar and the beaten egg with enough milk to make a fairly stiff consistency. Divide the mixture into about walnut-size balls and place on baking sheet, allowing space for them to spread slightly during cooking. Make a small hole in the centre of each bal1 and spoon in a little raspberry jam. Pinch the edges together again. Dust lightly with caster sugar. Bake for 10 minutes then reduce heat to 350°F or Mark 4 and bake for a further 5 minutes. The buns should be light golden in colour. Cool on a wire rack. Store in an airtight container at room temperature.
Prepare asparagus by snapping off tough ends and peeling if stalks are very thick. Place asparagus in large saute pan of boiling salted water and let blanch for 3-5 minutes, until tender, but not soft. Drain asparagus and put back in saute pan and toss with sesame oil and soy sauce, over medium heat for 3 minutes, or until warm. salt and pepper to taste. Sprinkle asparagus with toasted sesame seeds prior to serving.
Crush cookies fine. Set aside 1/4 cup crumbs for later. Melt 1/4 cup butter and mix well with the cookie crumbs. Press cookie crumb mixture into the bottom of a 13" x 9" pan. Set aside. Combine milk with both boxes of pudding mix and set aside. With an electric beater, cream remaining 1/4 cup butter with cream cheese. Beat in sugar. Mix in the pudding. Fold in the Cool Whip. Top cookie crumbs in pan with the cream cheese mixture. Sprinkle reserved cookie crumbs on top. Refrigerate for several hours or overnight.
Brown ground beef in a large skillet. Drain fat away. Add minced garlic, onion powder, paprika, salt, and pepper. Add cream of chicken soup and cheese soup and mix. Add 1 cup of water or less making sure not to over flow your skillet and leaving room for rice and broccoli. Bring to boil. Add 1 cup of rice and mix. Add 1 cup of broccoli or less depending on space in skillet. Simmer on medium heat for 5 minutes.
Preheat the oven to 180°C Lightly grease a deep 23cm pie dish. Grate the carrots, zucchini, onion, garlic, and cheese into a large bowl. Stir n the vegetable oil, lightly beaten eggs, salt, pepper, and thyme. Add the sifted flour and stir until combined and smooth. Spoon into the prepared dish. Bake for 45 minutes or until golden brown and cooked in the centre. Cut into wedges and serve immediately.
Mix creole and slap ya mama seasoning in 1 gallon ziplock. Add venison and shake, make sure meat is completely covered. Set aside and let meat marinate. Chop onion and carrots. Add onion, carrots, soup, and rice to pressure cooker. Add 2-3 tablespoons of olive oil to large skillet and bring to heat. Add venison to skillet and sear, do not cook throughly, brown only. Add contents of skillet to pressure cooker. Cook on high for 15 minutes.
Trim off excess fat and discard. Mix spices together and rub over the tenderloin. Place in a shallow roasting pan. Bake at 425 degrees for 45-55 minutes or until internal temperature reads 155 degrees. Let roast rest for 5 minutes before slicing.
Rinse shrimp in cool running water and lightly pat dry. Stir the shrimp, garlic, salt, pepper, flour and butter gently together in a covered container. Allow to marinate in the fridge for at least one hour. Remove from fridge and let sit at room temperature for approximately 30 minutes. Heat a saute pan over medium-high until hot. Pour contents of container into pan and saute shrimp for about 3 minutes on each side. Once the garlic begins to brown, turn off heat. Remove the shrimp immediately and serve with the rice and lemon wedge. Spoon the extra sauce over the rice and shrimp.
Cut the broccoli crown into florets. (if using pre-cut or frozen florets, skip this step.). Combine the olive oil, orange juice, and marmalade in a small saucepan. Cook over medium heat until mixture starts to bubble slightly. Pour the orange sauce over the broccoli and top with chopped walnuts.
To make the pistou: mix in the food processor the 1st 3 pistou ingredients until smooth, adding the extra virgin oil last. To make the soup: if using dried haricot beans,place in a saucepan and cover with water. Bring to a hard boil for 10 mins and drain. Place the par-boiled beans, or fresh beans if using, in a saucepan with the herbes de Provence and one of the garlic cloves. Add water to cover by 2.5 cm./1in. Boil, reduce heat and simmer over a medium low heat until tender, about 20 minuters for fresh breans and about 1 hour for dried beans. Set aside in the cooking liquid. In a large saucepan or flameproof casserole heat the oil. Add onion and leeks, cook for 5 minutes, stir occasionally, until onion softens. Add celery, carrots and the other garlic clove and cook, covered for 10 minutes, stirring. Add potatoes, French beans and water, then season lighlty with salt and pepper. Bring to a boil, skim any foam that rises to the surface, then reduce the heat, cover and simmer for 10 minutes. Add courgettes, tomatoes and peas together with the reserved beans and their cooking liquid and simmer for 25-30mins, or until all the vegetables are tender. Add the spinach and simmer for 5 minutes. Season the soup and swirl a spoonful of pistou into each bowl. Garnish with basil and serve.