HumbleIntelligence/food-ner-1-Million huggingface dataset:
. If COLD, assemble sandwich in the following order: bottom bread, 1/2 dressing, spinach, tomato, meat, red and banana peppers, onion, and cheese. Then spread remaining 1/2 of dressing on the top piece of bread and close sandwich (use 2 tooth picks if desired). Cut in half and serve in specified container with pickle. If HOT, assemble sandwich in the following order: bottom bread with meat and top bread with cheese. Cook the open face sandwich in the Turbo Chef oven, (Tornado), for about 40 seconds, or until reaches internal temperature of 165F for 15 seconds. Add the rest of the ingredients in the following order; spinach, tomato, red and banana peppers, onion and the dressing, place the top bread and use 2 tooth picks (if desired). Slice in half (45 degree angle) and place in Grab N Go container or specified container.
Preheat oven to 350 degrees F. Cook sausage. Drain grease and set aside to cool slightly. In a large, deep baking dish (we use 9 X 13 baking pan) add sausage, eggs, sour cream, onion, peppers, zucchini, mushrooms and cheese. Stir very well to mix thoroughly. Salt and pepper to taste. Bake for 1 hour or until golden brown and eggs are set.
In a heavy skillet heat oil over medium heat, Cook onion,celery until soft, add green pepper and drained mushrooms keep the juice,add later). Cook for about 3 minitues remove from skillet. Keep over medium heat and cook ground beef until browned Return Vegetables to skillet. add Chili Powder ,and Tomatoes,Paprika. Add juice from mushrooms,And ,Cattle boyz BBQ Sauce, And Kidney beans. Mix well Cover and simmer for 1 hour . And experiance the flavor WOW.
Film a pan with a bit of oil and bring to medium heat. Toast couscous for ~3-5 minutes, stirring, until couscous is golden. (Optional step but adds a lot of flavor). Add water and bring to a boil. Cover and turn to low so mixture bubbles gently. Cook until liquid is absorbed and couscous is al dente, 8-10 minutes. Make the dressing: combine the oil, vinegar, orange juice, herbs and spices in a jar and shake to combine. Mix everything but the green onions together, stir and adjust seasonings. Top with green onions & feta.
Annatto Oil - In a small saucepan, combine 1 cup corn oil and 1/4 cup annatto seeds and bring to a simmer over low heat. Remove from the heat, cover and let cool. Strain the annatto-infused oil into a jar. Makes 1 Cup. Tangy Corn Salsa - In a small saucepan of boiling salted water, cook the corn until just tender, about 3 minutes for fresh or 1 minute for frozen. Drain and let cool; pat dry. In a small bowl, toss the corn with the tomatoes, scallions, cilantro and lime juice. Season with salt and pepper and let stand at least 1 hour before serving. Makes about 1 1/2 cups. Chowder - In a large, shallow glass or stainless-steel bowl, toss the shrimp with two-thirds of the minced garlic, the scallions, lime juice and 1 teaspoon of salt. Cover with plastic wrap and refrigerate for at least 1 hour or for up to 3 hours. In a food processor, puree the corn with the milk. Pour the puree through a coarse strainer, pressing on the solids to extract as much liquid as possible. Heat the Annatto Oil in a large sauce-pan or enameled cast-iron casserole. Add the remaining garlic, onion, bell pepper and cumin and cook over moderate heat, stirring, until the vegetables are slightly softened, about 5 minutes. Stir in the tomatoes and cook for 2 minutes longer. Add the corn milk, stock, plantain, cilantro and cayenne and bring to a boil. Simmer over moderately low heat until very flavorful, about 20 minutes. Pour the soup through a coarse strainer. Working in batches, puree the vegetables in a blender. Return the puree and the strained broth to the saucepan and bring to a simmer. Add the shrimp and its marinade and cook over moderate heat until the shrimp are just opaque throughout, about 2 minutes. Season with salt and serve in warmed soup plates or bowls with the Tangy Corn Salsa.
Cook egg noodles according to package directions, drain. Rinse with cold water, and drain again. Combine with next 6 ingredients; stir well. Add noodles and toss lightly; set aside. Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4 inch with meat mallet or rolling pin. Place a slice of cheese over each piece of chicken, and top with 1-2 tablespoons of noodle mixture. Fold long sides of chicken over noodles and cheese;fold ends over and secure with wooden picks. Spoon remaining noodle mixture into a lightly freased 12 x 8 x 2 inchbaking dish; set aside. Dip chicken in egg, coat with bradcrumbs. Melt 1/3 cup butter in a heavy skillet; brown chicken on all sides. Place chicken over noodles in baking dish. Dissolve bouillon cube in boilingg water. Saute onion and green pepper in 2 tablespoons butter until tender. Add flour; stir until smooth. cool 1 minute; stir constantly, until thickened. Stir in last 4 ingredients, pour over chicken. Bake uncovered at 400 F for 20-30 minutes.
Heat 1 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add in onion and apple; stir/saute 7 minutes or until mixture begins to brown. Spoon mixture into a large bowl. Add potato and remaining 5 ingredients to the bowl; toss well to mix. Heat 1 1/2 teaspoons oil in skillet over medium heat. Add apple mixture and pat into an even layer in skillet. Cook, without stirring, 2 minutes. Stir gently, cook 2 minutes or until potatoes begin to brown. Serve right away.
1 preheat the oven to 350 degrees. 2-season fish with salt, pepper and lemon, and place in a glass baking dish. 3 pour all the other ingredients over the mahi mahi. Cook at 350 for 25 minute.
Preheat oven to 190C/375F/Gas mark 5, or for convection cooking: 170C/350F. Peel potatoes and cut in half. Put in a pan of salted cold water. Bring to the boil and simmer for 7-8 minutes until almost cooked (they will still feel firm when pierced with a knife). Drain thoroughly using a colander, then shake the potatoes around a little in the colander until the outsides are roughened. Place in roasting pan, sprinkle with avocado oil, rosemary. Season with salt and pepper. Cook in oven at 190C/375F until golden crisp, about 45-60 minutes.
In a saucepan, combine sugar, brown sugar, and corn syrup. Bring to a boil; add peanut butter and vanilla. Put Special K cereal in a large mixing bowl. Pour peanut butter mixture quickly over cereal, stirring to mix well. Drop mixture by the Tablespoonful onto waxed paper. Press a milk chocolate star immediately in the center of each cookie. Caution: mixture will be very hot!
Preheat oven to 400 degrees. Coat jellyroll pan with cooking spray. Add potatoes and onion; drizzle with oil and toss to mix. Sprinkle with paprika, salt and cinnamon; toss to coat vegetables. Roast, stirring occasionally, until potatoes are tender, 20 minutes. Just before serving, sprinkle with parsley.
Brown meat. Do not drain. Add meat and remaining ingredients to slow cooker. Cover and keep warm. Serve with tortilla chips.
Mix all dressing ingredients together and pour over tuna and cucumber. Sprinkle over topping, cover and refrigerate for an hour or so. Serve over cold rice (any sticky kind will do) with pickled ginger and wasabi paste.
Cook your macaroni and cheese to the specifications on the box. Set aside. Heat wine, olive oil, butter, margarine, and garlic in a large skillet on medium heat until it just starts to boil. Add paprika and parsley flakes, stir in and immediately add shrimp. Cook for about 4 or 5 minutes or until shrimp turns pink, and the shrimp curls into a c-shape. Don't overcook. Spoon shrimp over mac and cheese with some of the cooking sauce (how much is up to you and your taste preferences, I'd say about 2-3 tablespoon - you can even replace the milk in the mac and cheese instructions with this cooking sauce if you'd like, but then you should wait until this step to make your mac and cheese. Top liberally with freshly grated parmesan cheese.
Puree all ingredients together in a blender or food processor (or use a stick blender) until smooth. Pour into molds and freeze several hours, or overnight. To unmold, run warm water over each mold for a few seconds, until the popsicle will release. You can also use small paper cups: pour in the mixture and cover the cups with plastic wrap or foil, poke a flat wooden spoon or plastic spoon into the mixture, allowing the wrap or foil to support the "stick", place on a tray and freeze till solid, remove wrap or foil and peel away the paper cup. Enjoy - but have the kids eat them OUTSIDE!
Pour hot coffee into a large mug. Add Bailey's irish cream and vanilla. Stir. Add sugar or Splenda. Top with whipped cream.
Preheat oven to 350°; grease an 8-inch square baking pan and dust it with flour; tap out excess. Combine the egg yolk, maple syrup, and buttermilk in a large glass measuring cup and lightly beat. Combine the flour, baking soda, ginger, cinnamon, cloves, and salt in a mixing bowl. Combine the butter and sugar in a large bowl; cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as needed. With the mixer on med-low speed, pour the buttermilk mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the bowl. Decrease mixer speed to low; add the flour mixture 1/2 cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30 seconds on medium speed. Stir in the blueberries. Scrape the batter into the prepared pan and smooth the top with a spatula. Bake the cake until it is golden and a pick comes out clean, 35-40 minutes. Let the cake cool in the pan for about 5 minutes; invert it onto a wire rack, then turn it right side up on a rack to cool completely. Icing- Whisk together the lemon juice and powdered sugar. Pour the icing into the middle of the cooled cake and spread over the top with a small offset spatula, letting any excess drip over the sides. Let stand until the icing firms up, about 30 minutes. Cut into 9 squares and serve. Store uneaten cake in a cake keeper.
In a nonreactive saucepan cook vinegars and sugar over medium-high heat until sugar is completely melted and mixture is reduced by at least half and is thick. Finely chop peppers, removing seeds and membranes for a milder sauce, or chop them in to make a hotter sauce. Carefully transfer mixture to a blender and add the habaneros and mint. Blend until smooth. Let cool to room temp or serve warm with chicken, goat, lamb, or mutton. Note: This mixture works well in a meat injector while still warm and has not set up, or leave less thick if using in this manner.
Mash up avacados in a bowl, make them as smooth or as chunky as you like. (We like it fairly chunky). Peel and dice red onion. Chop up fresh Cilantro, stems and all. Dice jalepeno(s), de-seed if desired *Remember that the seeds give more heat* I leave them in because we love our mexican food spicy! Add everything into a large bowl and stir, add in salt and freshly ground black pepper to tase, add the juice of the two limes. Stir to combine, taste to see if it is hot, salty or sour enough, adjust to your taste, if you want more heat add the hot sauce -- once it is to your liking cover with plastic wrap and put in the fridge untill you are ready to serve. This goes well with my salsa recipe, and tastes great with tacos, burrito's, nachos, tortilla chips or even carrot and celery sticks.
Mix the cabbage, celery, green pepper and salad onions together in a large bowl. Mix the mustard, creamed horseradish, tabasco and vinegar in a small bowl and then gradually whisk in the oil to make a dressing. Stir in the yogurt and season well. Stir the dressing, chopped dill and caraway seeds into the vegetables just before serving so that the cabbage stays nice and crunchy. Dust all over the top with cayenne pepper and serve.
In a medium saucepan heat the oil, then sautee the onion, peppers, and garlic until the onion is soft. Add in all other ingredients and bring to boil. Simmer for about 10-15 minutes and your done! Enjoy with tortilla chips, in a wrap, over rice or pasta, with a baked potato, or over toast.
Heat the oil and saute the onions until tender and translucent. Add the curry powder, cinnamon, ginger and coriander and fry for another minute. Season the chicken pieces lightly with salt and pepper and add to the onion mixture. Brown evenly. Add the potatoes and tomatoes, reduce the heat and simmer until the meat and potatoes are tender. (Add a little of the chicken stock if the dish becomes too dry). In the meantime, cook the lentils in salted water until tender. Drain. Cook the rice together with the turmeric in salted water until tender. Drain. Arrange layers of rice, lentils and chicken in a fairly large ovenproof dish. Cover and bake for about half an hour at 325°F until the dish is heated through. Garnish with hard boiled eggs just before serving. Please note the preparation and cooking times vary accordingly.
Mix ground beef, chili powder, garlic powder, and onion together until fully combined. Cook over medium high heat until thoroughly browned, drain. At this point, you can cool and freeze this mixture to put the burritos together another day, or use for tacos or enchiladas, or whatever. Bake hash browns at 350 degrees for one hour. Combine meat mix, hashbrowns, cheese, salsa, and tabasco in a large bowl. Warm tortillas in microwave slightly until pliable. For each burrito, place one cup of mixture on tortilla, roll up and wrap in aluminum foil if you plan on freezing. To reheat, remove foil and microwave for 3 minutes on high.
Simmer 1 cup orzo in a saucepan with 2 1/2 cups water. add olive oil, salt, spices and lemon zest. simmer, stirring occasionally until orzo is tender, 12 to 15 minutes. let cool lightly, stir in scallions and the juice of one lemon.
Peel away the skin of the cucumber in alternate stripes lengthwise. Halve and then cut into slices and put in a salad bowl. Add the tomatoes, celery, olives, onion, lettuce and coriander to the bowl. Season with Sea salt and freshly ground black pepper and mix thoroughly. Mash the garlic until it is a smooth paste with a pinch of salt and then mix into the vinegar, mixing well until smooth. Whisk in the oil. Pour over the salad and mix gently to combine. Crumble the feta cheese and oregano over the top before serving.
Finely crush Ritz crackers. Mix all dry ingredients with cracker crumbs. Beat egg and milk. Preheat oven to 450 degrees. Spray broiler pan with cooking spray. Dip each fillet in egg and milk mixture. Coat filet with cracker mixture. Place on broiler pan. Cook for 5 minutes and turn. Lightly recoat turned side of fillet with egg mixture and cracker mixture. Cook for 4-5 minutes Serve.
Rinse the potatoes and boil in their skins until just tender. Drain, then turn on to a clean tea towel to dry. When they're cool enough to handle, peel off their skins and slice thickly. To make the dressing: combine the oil and vinegar and season. Add the onion and chives. Gently stir the dressing into the potatoes and marinate for at least 1 hour. Blend the mayonnaise with the yoghurt and mustard. Add to the cold potato salad and carefully mix in, then turn into a serving bowl. This salad will keep for at least 24 hours in the refrigerator and even seems to improve in flavour.
in a bowl, mix the yogurt, peanut butter and powdered sugar until smooth. slice your banana. mix the granola and chocolate chips together. you can also use m&m's for children. assemble in layers starting with bananas, then chocolate granola, then yogurt. top with chocolate granola. if you like, you can replace the chocolate chips with chocolate syrup. ENJOY!
Preheat oven to 375 degrees. Line 18 standard muffin cups with paper liners, or grease with butter and dust with flour. Sift the flour, baking powder, baking soda, and salt together into a bowl. In a large bowl, using the electric mixer, beat the butter on medium speed until soft and fluffy. Add the sugar and continue beating until pale. Add the eggs one at a time, beating well after each addition. Add half of the flour mixture and mix on low speed just until blended. Add the buttermilk and vanilla and beat on low speed until smooth. Add the remaining flour mixture and beat just until blended. The batter will be thick. Divide the batter between the muffin cups, filling each about 3/4 full. Bake until the edges of the cupcakes are pale golden brown and a toothpick comes out clean, about 17 minutes. Let the cupcakes cool in the pan on a wire rack for 10 minutes, then remove from the pan and let cool completely, about 45 minutes. In a bowl, using an electric mixer, beat the butter until light and fluffy. Sift the powdered sugar over the butter and add the milk, vanilla, and salt. Beat on med-high speed until smooth. Spread the frosting on the tops of the cupcakes and serve.
Wash and clean rhubarb, cut in small pieces. Combine rhubarb and sugar and let set overnight in glass bowl. In the morning, boil 10 minutes. Pur pie filling in a blender and chop fine. Add this to rhubarb mixture and bring all to a boil. Remove from heat and add gelatin, stirring till dissolved. Add almond extract to personal taste -- and seal. Makes 4 pints. May use different pie filling and coordinating gelatin flavor.
Place the broth in a soup pot and bring it to a boil. Add the cucumbers, mushrooms, scallions, salt , and pepper. Cover the soup pot and cook gently over low-medium heat for 15 to 20 minutes. Blend the soup in a blender. Add the extra seasonings-sesame oil, vinegar and ginger- and blend well. Refrigerate the soup for a few hours and serve cold. Or reheat the soup and serve it hot as the Chinese do.
For cake, preheat oven to 350 degrees; grease and flour 2 (9-inch) round cake pans. In large bowl, combine cake mix, liqueur, water, oil and eggs. Beat at medium speed with an electric mixer until smooth. Pour evenly into prepared pans, and bake 28-30 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes. Remove from pans and let cool completely on wire racks. For almond-flavored cheesecake, preheat oven to 300 degrees. Line a 9-inch round baking pan with aluminum foil, letting edges of foil extend over sides of pan; lightly grease foil. In large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Add sugar, beating until smooth. Add eggs, one at a time, beating well after each addition. Stir in sour cream and liqueur. Pour batter into prepared pan; bake 45 minutes. Turn oven off; leave cheesecake in oven with door closed for 1 hour. Let cool completely in pan on wire rack. Cover and chill for 4 hours. Using edges of foil as handles, remove cheesecake from pan. Gently remove foil from cheesecake. For frosting, in large bowl, beat butter at medium speed with an electric mixer until creamy. Add chocolate, beating until combined.
Bring almonds, ale and water to boil in a large pot. Reduce heat and simmer 30 minutes. Add remaining ingredients and simmer 10 minutes longer, stirring occasionally.
BATTER: Mix batter ingredients together in a greased 8x8 baking dish. FILLING: Top batter with apple pie filling. TOPPING: In a separate small bowl, mix streusel topping ingredients with a fork until uniform in consistency,. Sprinkle topping over pie filling. Bake by placing in a cold oven. Set temperature to 350F, baking for 30 minutes or until done,.
For tomatillo salsa, heat medium pan over medium heat until hot. Place tomatillos, cut side down, onion slices, garlic and jalapeno pepper in pan. Roast 5-7 minutes or until edges are blackened, turning once. Remove from heat, cool slightly and peel garlic. Finely chop veggies, garlic and cilantro. In small bowl, combine veggies, lime juice and salt. Mix well and set aside. For chicken, season with chile powder and salt. Using same pan, over medium high heat until hot, spray with veggie oil. Add chicken, cook 8-10 minutes or until no longer pink, turning once. Remove chicken to cutting board and tent with aluminum foil for 5 minutes. Slice into strips. For beans, add all but 2 tablespoons of salsa and black beans to same pan, cook about 2 minutes or until heated through. Spoon bean mixture onto serving plates, top with chicke nand reserved salsa. Garnish with whole cilantro leaves and serve with tortillas.
In a large deep skillet, brown tempeh on both sides in oil. Cut tempeh into thin strips. Add stock, tamari, garlic, minced serrano chile/s, and ginger to the skillet and bring to a simmer. Add tempeh strips, then cover the pan and cook until all the liquid has been absorbed. Add the coconut milk, and scallions, and season with salt, and simmer for several minutes or until dish is hot. Stir in lime juice and sprinkle cilantro over the dish. Serve hot, with steamed jasmine rice (if desired).
Grind the ingredients for the paste and keep aside. Heat oil in a non-stick wok. Once its hot, toss in the cinnamon, cardamom and cloves. Saute for 30 seconds. Add the onion and stir-fry until it turns golden brown. Add the chicken and fry for 5 minutes. Then, add the ground paste. Fry till the masala leaves the sides of the wok and the oil floats on top. Add salt and water. Cook the chicken until it is tender and the gravy thickens. Add the pepper and garam masala powders. Mix well and serve hot with naan or rotis or kulchas. Enjoy!
Preheat oven to 350 degrees. Sift together the flours, cocoa, sugar and baking soda into a large mixing bowl. In a small bowl combine the buttermilk, water (oil, if using) and vanilla extract. Combine the buttermilk mixture with the dry ingredients and pour into a 9" by 13" pan prepared with a light dose of cooking spray. Bake for 30-33 minutes or until a toothpick in the center comes out clean. Cool the cake to room temperature. For the frosting, combine the cocoa (if using) with the yogurt, then fold in the whipped topping. Top the cake with the frosting and chill for 3 hours to overnight.
Peel and chop up the banana. For the mango, stand the on the small end, then cut down the mango along the side of the pit, once on each side. Then cut the fruit free from the peel. Use a spoon to scrape the remaining fruit and juice free from the pit. Add juice to blender jar. Add frozen fruit to blender jar. Add fresh mango and banana to blender jar and put the lid on. Blend about 1 minute or until smooth. If your blender has a smoothie or frozen drink pre-set, use that. If the smoothie is thicker than desired, add a bit more juice and blend for a few more second. Pour into tall glasses and enjoy.
Preheat oven to 400 degrees (F), and butter an 8x8 glass baking dish. Drain sweet potatoes and set aside. In medium sauce pan over low heat, combine butter, 2 cups marshmallows, brown sugar, cinnamon, and nutmeg. Stir frequently to prevent sticking, until the marshmallows are melted (about 5 minutes). Stir sweet potatoes into the marshmallow mixture, and pour into the prepared baking dish. Bake about 15 minutes. Remove pan from oven, sprinkle the reserved 1 cup of marshmallows over the top, and return to the oven for about 5 minutes, or until the marshmallows are puffed and golden.
Place goat cheese in small bowl. Mix thyme, lemon peel and garlic in another small bowl. Season with black pepper. Mix half of thyme mixture into goat cheese. Add olive oil to remaining half of thyme mixture. Form cheese into 2 1/2-inch round; flatten slightly. Place in center of plate. Spoon oil-thyme mixture over top of cheese. Serve with toasted baguette slices.
Brown garlic, onion and tomato with margarine in a stock pot. Add tomato sauce, vegetable stock, chiles, pepper, sugar and taco sauce. Simmer for 1 hour. To assemble soup put a handful of tortilla strips in a large open soup bowl, top with 4 or 5 thin avacado wedges, chopped fresh onion and Mexican ranch style crumbly cheese (or Cheddar). Ladle in hot soup and top with a spoonful of sour cream. Serves a big hungry family!