HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil and prepare fettuccine as directed on package instructions; drain and set aside. (Before draining, reserve about 1/4 cup of pasta cooking water, which you can use later to thin the sauce or moisten the vegetables as you cook them, if necessary). Place cottage cheese, 1 Tbsp parmesan cheese,flour, black pepper, lemon juice, garlic, and dill weed in a food processor bowl and pulse until smooth; set aside. In a large nonstick pan or wok, heat oil over medium heat and saute green pepper and onion for about 3 minutes. Turn heat down to low or low-medium and allow the pan to cool enough that the next ingredients won't burn. Add tomatoes, capers, salmon, and sauce to the pan; stir and cook for 1-2 minutes or until heated through. Add pasta and parsley and continue to cook on low for 1-2 minutes. Remove from heat and serve, topping individual servings with pepper, lemon pepper, and parmesan to taste.
Bring water to boil. Add frozen corn and butter. Season with salt and pepper to taste. Boil for 5 minutes and quickly stir in flour to thicken. Boil 5 more minutes and serve.
Beat cream cheese, sour cream, pineapple and chutney in medium bowl until blended. Spoon cream cheese mixture into medium serving bowl. Cover and chill 1 hour or overnight. Serve with low fat of fat free crackers. Refrigerate any leftover spread in airtight container up to 1 week.
Pound pork evenly to 1/4-inch thickness (between plastic wrap is good). Blend paprika, chili powder, vinegar, garlic, cumin, oregano, and salt, and rub over all sides of pork. Rest meat for at least one hour, refrigerated. Cut pork into 3-4 serving pieces. Pan-fry meat in the oil on both sides, until cooked to your liking. Drain meat and season with additional salt (if desired) and lime. Serve on warm tortillas with salsa, guacamole, and sliced fresh chiles (if desired).
In a mixing bowl, beat cream cheese and italian seasoning. Spread in an ungreased 9-inch microwave-safe pie plate. Combine mozzarella and parmesan cheeses; sprinkle half over the cream cheese. Top with the pizza sauce, remaining cheese mixture, green pepper and onion. Microwave, uncovered, on high for 3-4 minutes or until cheese is almost melted, rotating a half turn several times. Let stand for 1-2 minutes. Serve with tortilla chips.
Fry the onion and pepper in a little oil. Add the garlic and saute a little. Introduce a little of the bean liquid until all previous ingredients are soft. Add the beans with the remaining liquid. Add spices and simmer about 30 minutes. Add the vinegar just before serving. These are quite good when served over a bed of rice seasoned with just lime.
mix all loaf items pour into 8x4 loaf pan that has been sprayed with pam mix topping and sprinkle on top. bake in 350 degree oven 60 minutes until done.
Preheat oven to 350 degrees. Mix together soup and sour cream. Add chicken to soup mixture and mix thoroughly. Pour into 1 1/2 to 2 quart baking dish. Mix crushed Ritz crakers with the melted butter and poppyseeds and spread over the top of casserole. Bake for 20 - 30 minutes or until bubbly.
Boil the meat until tender. Save the liquid (broth) for later on. Saute the onion in the olive oil and add the beef to brown. Add all the other ingredients and simmer for at least 30 minutes with the pot covered. Add the Masa Harina to thicken if required.
Preheat oven to 375 degrees. Mix dry ingredients well, set aside. Mix egg, honey, soymilk, oil, and lemon ingredients with a whisk or electric mixer. Add the dry ingredients slowly, mixing well. Add the poppyseeds and quinoa, stir until incorporated evenly. Pour mixture into greased muffin pan or cups, filling to just below the rim. Bake at 375 degrees for 20-24 minutes, until top is golden brown.
Cover bottom of cast iron skillet with oil. Add potatoes and cook for 10 minutes, add the carrots, celery, and onion and cook until the onion is translucent and the carrots are soft. Set aside. Scramble meat in skillet until the meat is completely cooked and loose. Pour meat into a colander that is sitting in your sink. Let it drain. Rinse it in hot water and let it drain again. Return meat to skillet. Add all of the spices and add 1/2 cup water. Heat for 4 to 5 minutes. Then add gravy mix and 1/4 cup water and stir. Het till hot all the way through and gravy thickened. Remove from heat. Stir the vegetables into the meat mixture and set aside. Lay three pie crusts out onto counter covered in wax paper. Using the pampered chef cut n seal lightly mark 7 circles onto each pie crust . Measure out 2 tbs more or less of the mixture into the middle of each circle. Once all circles are filled cover the pie crust with another pie crust. Firmly using the press n seal cut each set of circles out. Snip the middles of each pie to let steam out as it cooks. Move to baking sheet and lightly spray the pies with baking spray. Sprinkle with granulated garlic and black pepper. Bake at 350* till crust is slightly golden. Take the leftover bits of dough and form into other pie crusts. Each set of two pie crusts will make 8 little meat pies. Bake at 350* for 15 minutes or how ever long it takes to get golden.
In a large pot brown ground beef. Drain fat. Add broth, water, celery, soup mix and tomatoes. Bring to a boil, reduce heat and simmer for about 5 minutes. Add pasta and frozen vegetables, along with worcestershire sauce and hot pepper sauce, and cook for 10 minutes more. Serve with parmesan cheese, if desired.
Preheat oven to 400°F. Grease a 9-inch round pan. Combine dry ingredients. Combine soy milk and oil and add to dry ingredients. Mix well. Pour into prepared pan. Bake about 30-35 minutes (until a wooden pick inserted in the middle comes out clean.). Cool in pan on wire rack for 30 minutes.
Preheat oven to 350 degrees. Fry bacon in skillet until crisp. Drain bacon; crumble and set aside. Beat eggs, half-and-half, mustard, salt and Swiss cheese in bowl. Stir in bacon. Pour into 4 custard cups. Place custard cups in 13x9x2-inch baking pan. Fill pan with 1 inch of hot water. Carefully place pan in oven. Bake 45 to 50 minutes or until knife inserted in center comes out clean.
In a large saucepan of boiling water, place haricots verts and cook 3 minutes or until tender crisp. Drain and plunge beans into ice water, drain and set aside. In a large non stick skillet over medium high heat add oil and shallots, saute 4 minutes or until golden brown. Add vinegar and stir, cook approximately 5 minutes or until mixture thickens. Place haricots verts to mixture, add salt and pepper and saute 2 minutes or until beans are heated through. Serve warm or at room temperature.
Preheat oven to 350°. Line a glass loaf pan w/foil; butter the foil. In the top of a double boiler, melt the chocolate in the coffee. Add the butter& sugar, stirring until the butter is melted. Cool the mixture for 10 minutes. Beat in the eggs 1 at a time. Pour the mixture into the prepared loaf pan. Bake until a crust forms on top, approximately 35-45 minutes. Let cool slightly then set the loaf pan in enough cool water to come halfway up the pan. Make sure the water isn't cold, it could crack your pan. I usually have it a little warmer than"luke warm" for a minute or so, then dump that water and use cool. So far that has worked for me. The dessert will rise& fall as it cools. When cool, wrap the pan well in foil& refrigerate for at least 2 days or up to 2 weeks. When ready to serve, beat the cream until stiff (can flavor with 2-3 tsp brandy, but I just used vanilla& a little sugar). Unmold the loaf& slice. Garnish w/cream.
place potatoes in slow cooker. Arrange chicken pieces on top of potato slices. Place leeks on top of chicken pieces. In small bowl, whisk together leek soup mix, water, garlic, paprika and pepper until well-combined. Pour over top of everything in the crock pot. Cover and cook on Low 5 to 6 hours or until chicken is no longer pink. Add salt, if needed, to taste.
Add ingredients to breadmaker pan in order given, or as directed by manufacturer. Set to desired baking cycle, loaf size and crust colour. Watch during mixing to determine if you need to add additional liquid or flour. Just 1 Tbsp at a time if required. Remove mixing paddles from pan before bread starts to rise to avoid large holes in loaf. When finished, remove from pan, brush top of loaf with butter & let cool if you can. When cool, slice and store in bag for hot or cold sandwiches. Enjoy!
Pound pork circles between pieces of plastic wrap to flatten to 1/4 inch thickness. Sprinkle both sides of medallions with lemon juice. Combine flour and poultry seasoning in shallow dish. Coat medallions with flour mixture; shake off excess flour and set aside. In a deep pie plate, beat the eggs and mix in the mustard. Place bread crumbs in another pie plate. Dip the pork medallions into the egg mixture; coat well with bread crumbs. Place in refrigerator for 15 minutes. For the cream sauce, melt the butter in a small heavy saucepan. Add shallots and saute over medium heat until fragrant (approximately 2 minutes). Remove saucepan from heat; add the wine, chicken broth and cream. Return saucepan to heat and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 12 to 15 minutes to reduce by half. Meanwhile, heat 1 tablespoon of oil in a large heavy skillet. Add half of the medallions; fry over medium-high heat on both sides for 1-2 minutes or until no longer pink. Transfer to a plate and tent with foil. Repeat with remaining oil and medallions. Remove sauce from heat and stir in lemon curd & capers. Serve with buttered spaetzle and garnish with lemon wedges.
Preheat oven to 350 degrees. Saute ground beef and onions and until ground beef is lightly brown and onions are translucent. Stir in remaining ingredients except tortillas and cheese. Spread 1/3 of meat mixture in 9x13 baking dish. Alternate layers between tortillas and meat mixture beginning and ending with meat mixture. Sprinkle top with cheese and bake for 35 minutes or until bubbly.
PATTIES. Pass beef through meat grinder fitted with 1/4-inch plate twice. Form into 2 even balls and flatten into 4-inch patties using wet hands against a cutting board. Scrape patties up with thin spatula and place on a sheet of parchment paper. Refrigerate until ready to use. Place the 1/4 cup minced onion on a double layer of paper towels on a microwave-safe plate and microwave for 10 minutes on LOW power (setting 1 or 2) until mostly dehydrated, but not browned. Set aside. SAUCE. While onion is dehydrating, combine grated onion, mayonnaise, relish, mustard, sugar, marmite and turmeric. Stir to combine and refrigerate until ready to use. BUNS. Preheat toaster oven or broiler to high. Use one finger to spread a very thin layer of egg white over the top of the top bun. Sprinkle with sesame seeds and place under the broiler for 30 seconds until set. Set aside. Use a sharp, thin knife to cut off the very bottom of the bottom bun half, creating a single circular piece of bread with cut surfaces on both sides. Toast cut side of top bun and bottom bun, and one side of center bun piece under broiler until light golden brown. BEGIN ASSEMBLY AND COOK PATTIES. Place bottom bun and center bun on cutting board toasted-side up. Spread half of sauce on each. Divide dehydrated onions evenly between bottom and center buns and top with lettuce. Place 2 pickle slices on each. Season burger patties with salt and pepper, to taste. Heat a heavy-bottomed 10-inch stainless steel or cast iron skillet over high heat until lightly smoking. Add patties and cook WITHOUT MOVING until first side is crusty and browned, about 1 minute. Scrape up patties with a stiff spatula and flip. Top 1 patty with 1 slice cheese. Continue cooking until cooked through, about 1 minute longer. Transfer cheese-topped patty to bottom bun and cheeseless patty to middle bun. Place top bun on top of center, then stack center bun on top of bottom. Serve immediately.
Preheat the oven to 325 degrees. Melt butter and mix with graham cracker crumbs. Place that mixture into cupcake liners to form the cheesecake crust. Using a mixer, beat ricotta cheese until smooth. Add in the cream cheese and the confectioner's sugar, a little at a time, and blend until smooth. Finally, add the eggs and blend until smooth. Spoon the mixture into the cupcake liners with the graham cracker crusts. Bake these for 25 minutes. While the cupcakes are baking, prepare the sauce. Add raspberries, water, sugar, and lemon juice to a small food processor. Puree the raspberries until smooth. After baking, allow cupcakes to cool for five minutes in the pan before removing them to a baker's rack to cool for an additional 5 minutes. Then spoon the raspberry sauce on top. Keep cooled until ready to serve. They look and taste best just a few hours after baking, but they will last for about 3 days covered in the refrigerator. Additional toppings to consider: white or semi-sweet chocolate chips, coconut flakes, blueberries, fresh raspberries.
Cook the asparagus spears until they are tender, and reserve some of the tips; blend half of the stock and the asparagus together, then combine the puree with the remaining stock, ground almonds and salt and pepper in a large saucepan and bring it to the boil and simmer for 1 minute. Serve either warm or chilled, garnished with the reserved asparagus tips. This soup can also be frozen. Chef's Note: If you have spare spears or left over asparagus, use them to make my Asparagus Sauce, which can be served with pasta, salmon, or chicken. It too is great hot or cold and can be frozen.
In a large bowl beat egg yolks until thick and lemon colored. Add 1 cup sugar and beat until disolved. Stir in 1/2 cup strawberry puree. Place in top of double boiler and cook over hot water until thickened, about 15 to 20 minutes, stirring frequently; allow to cool. Add Grand Marnier, a little at a time,until thoroughly blended. Combine 1 cup sugar and orange juice in a 1-quart saucepan. Cook, uncovered,over medium-low heat, stirring until disolved. Continue cooking without stirring until mixture reaches the soft ball stage(245 degrees). While orange juice and sugar are cooking, beat egg whites until soft peaks form. Very slowly pour in hot orange syrup, beating until stiff peaks form. Whip cream and fold into yolk mixture. Fold in remaining strawberry puree. Gently but thoroughly fold in meringue. Spoon into oiled and collared 1 1/2 quart souffle dish. Freeze about 1 1/2 to 2 hours. When firm, carefully wrap in freezer paper, securing edges with masking tape. To serve, remove collar and press chopped pistachios around sides of souffle. Whip cream and use to garnish top. Decorate with strawberries and serve with raspberry sauce. Raspberry Sauce:. Combine the thawed raspberries and the Grand Marnier and blend well.
In a large saucepan, combine the wing, neck and giblets (excluding the liver), 6 cups water, celery, carrot, onion, sage,garlic, bay leaf and peppercorns. Bring mixture to a boil, reduce heat and continue to cook at a simmer, skimming the froth occasionally for 1 hour. Add liver and continue to cook at a bare simmer for an additional 30 minutes. Strain the stock through a fine sieve into a bowl. There should be about 3 cups of stock. Reserve the turkey wing, liver, neck and remaining giblets. Chop the giblets finely and shred the meat from the wing for the gravy or soup.
Make the sauce: combine all the sauce ingredients in a small bowl; stir to dissolve cornstarch. Put a stir-fry pan over high heat until hot; add in oil, swirling to coat the sides. Add in the garlic; cook, stirring until fragrant, about 10 seconds. Add in the bok choy; stir-fry until tender-crisp, 1 1/2-2 minutes. Add in the sauce; cook/stir until the sauce thickens slightly and lightly coats the bok choy, about 30 seconds. Serve immediately.
Crumble sausage into large deep skillet; cook 8 to 10 minutes or until evenly browned, stirring frequently. Drain sausage; return to skillet. Stir in tomato sauce, undrained tomatoes, water, basil and oregano. Bring to a boil. Add pasta; stir. Cover; simmer on medium-low heat 18 to 20 minutes or until pasta is tender, stirring occasionally. Mix ricotta, 1/4 cup Parmesan and parsley; spoon over pasta mixture, then swirl gently with spoon. Sprinkle remaining Parmesan over top.
Place potatoes and sausage in bottom of deep dutch oven. Slice onion on top add green beans with the liquid. Add generous amount of fresh cracked pepper. Pour 1 can of water on top. Salt to preference. Bring to boil and lower heat to simmer. Cook till potatoes are done.
Stir together cream cheese and horseradish until well blended. Spread cream cheese mixture evenly inside the pita halves(about 2 tspns each). Stuff pita halves evenly with lettuce,roast beef,onions, and avocado slices. Serve.
Thoroughly mix all the meatball ingredients, except olive oil. Roll into 1/2" balls and fry in oil until well browned. Drain, set aside until sauce is ready. Combine all ingredients, except cheese in the skillet meatballs were cooked in (if there is a lot of fat, remove most of it - leaving any browned bits in the skillet). Bring to a boil, reduce heat and simmer 1 hour over very low heat. Add meatballs and simmer another hour, stirring several times very gently. Pour into chafing dish, crockpot or other serving dish and sprinkle with grated Parmesan cheese. These freeze well - just be careful when defrosting and breaking them up. Be gentle - so not to break up the meatballs. Note: I have indicated this makes about 36 meatballs -- but that's just a complete guess off the top of my head! I couldn't post the recipe without putting something in that field!
Place pimentos with juice into a bowl. Mash with a fork to break up pimentos a little. Stir in cheese, mayo, hot sauce, and salt and pepper to taste. Mix until well combined.
In food processor or electric mixer, combine all ingredients. Roll dough into logs-cover and refrigerate until firm. Grease cookie sheet, or cover with parchment paper. Slice dough into wafers, bake at 350°F for 12 minutes.
First make the mustard mashed potatoes. Cook the potatoes in a large saucepan of boiling water for about 20 minutes, or until tender. Place the sausages on a preheated ridged grill pan and cook for 10 minutes, turning them to get an even color. Add the onion wedges and cook with the sausages for 6-7 minutes. Meanwhile, drain the cooked potatoes well and return them to the pot. Place over a low heat and allow any excess water to steam away without coloring the potatoes. Remove from heat, then, holding the warm potatoes in a dish towel, peel them carefully. You should be able to squeeze the skins off through the towel. Place in a bowl. Mash well, using a potato masher or fork. Add the butter, wholegrain and English mustards, garlic, and salt and pepper and continue to mash. Taste the potato and add more mustard, or salt and pepper, if desired. Finally, stir in the parsley and a dash of olive oil. Serve the mashed potatoes and sausages together with the onion wedges.
Blend all ingredients except whey protein on high speed. Add whey protein and blend at low setting. Add ice if you want it chilled or put in freezer for 15 minutes. Enjoy!
Combine last 6 ingredients and marinate meat for 6-8 hours. Grill chicken for 20-30 minutes until done.
In a two-cup glass measuring cup or bowl, combine syrup and cream; zap on HIGH for 4 minutes; stirring half-way through. Sprinkle and stir chips; set aside for TWO minutes; then whisk until smooth. Serve warm over ice cream. STORE SOME: cool to room temp; keep in fridge for up to 3 weeks (or longer if you wish).
Cook bacon, onion and sofrito sauce base in large skillet on medium-high heat 5 minute or until bacon is almost crisp. Add chicken to skillet; brown on all sides. Stir tomato sauce and broth into skillet; bring to boil. Add rice and pigeon peas. Bring to boil; cover. Reduce heat to low; simmer 20 minutes or until chicken is cooked through and rice is tender. Sprinkle with cheese before serving.
With a sharp knife, make a few slashes in each drumstick. Mix the remaining ingredients in a bowl, season to taste. Add the drumsticks, rubbing the mixture well into the meat. If you have time, cover and chill for 30 minutes Remove the drumsticks from the marinade, shaking off the excess. Cook them on the barbecue for 20-25 mins, turning occasionally, until cooked through. If cooking indoors, heat oven to 400F and roast the drumsticks for 30 mins until chicken is cooked through.
In a plastic zipper bag, combine 2 large walleye fillets with the marinade ingredients; marinate for 3 hours. To cook, either grill, broil or pan-fry; total cooking time should be about 15 to 20 minutes.
Which ever type of meat you use, cut into bite size pieces and set aside. Roughly chop your onions and peppers and in large pot add oil, onions, peppers and saute til soft add meat and just brown slightly. Add paprika, cayenne (if using). To this also add your flour and stir until combined. Don't add all 4 cups of water at once! Add enough water to just cover (you should still be able to see the meat - too much water and you'll make soup). Cover and bring to boil. Once this boils, lower heat to med low and let simmer for about 1 1/2 hours. It has to cook slowly to really absorb flavors and the meat must be very soft. Stir occasionally so that the bottom doesn't stick and burn and if you need to add LITTLE bit of water. It has to be thick once it's cooked through. Test your meat for doneness, if it's easily cut with a fork it's good. Season with salt and pepper. You can serve with cooked noodles, rice or mashed potatoes. We do the mashed potatoes. And if we have leftover mashed potatoes (I make a lot of mashed potatoes!) I always make my "Potato Fake Out".
Mix everything except muffins. Spread about one generous tablespoon of mixture onto muffin halves. Broil for about 5 minutes until cheese gets bubbly. Cut each muffin into 4 pieces. Serve warm.
Partially freeze the meat to make thin slicing easier. Prepare vegetable platter in advance and chill. Prepare meat platter in advance and chill. When ready to dine, bring stock, scallions, garlic, and wine to a simmer over low heat on a tabletop burner or in a traditional Chinese hot pot. Place in the middle of the table. Pour hot water over cellophane noodles and let soak for 30 minutes. Drain and place in a bowl. Lay sliced meat platter on table. Lay prepared vegetables platter on table. In various small bowls, place each of your chosen dipping sauces. Place bowls on table around simmering broth. Each guest gets a bowl, a small plate, chopsticks and a spoon. Sometimes small individual strainers are used as well as chopsticks for dipping or to fish out morsels that fall into the pot. NOTE: In addition to the lamb, beef or pork, shrimp, shelled and deveined, oysters, mussels or clams, shucked, and tofu, cut in 1" cubes may be added depending on taste and interest. You may also use a mixture of any of the above. NOTE: In addition to the bok choy, shiitake mushrooms, and the spinach, snow peas, sprouts, bamboo shoots may be added depending on taste and interest. You may also use a mixture of any of the above or any other vegetable you wish. NOTE: In addition to the soy sauce and hoisin sauce, Chinese hot mustard, oyster sauce, sesame oil, and rice or Chinese brown vinegar may be added depending on taste and interest. You may also use a mixture of any of the above. HOW TO DINE HOT-POT STYLE: First pick up some meat with the chopsticks and swish it around in the hot broth until cooked through, about 1-2 minutes. Dip meat in some of the sauce and eat. Alternatively, place a little of various sauces of your choice in your bowl, mix them together to taste, and dip the meat in this. About halfway through the dining, add the noodles to the broth to simmer. Dip the vegetables in the broth and proceed as with the meat. Finally, spoon some of the broth and noodles into your bowl and drink as a soup.
Boil romas until the skins start to pop, or are easily removed. Chop onion, jalapenos, set aside. Roast poblano on grill or burner ( for a hint of smokiness). In a large blender add canned tomatoes first then all other ingredients. Pulse blend to desired consistency.