HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place 2 tablespoons of butter, 2 tablespoons of oil, the onion, celery, red and yellow bell peppers, parsley, capers, Tabasco sauce, Worcestershire sauce, Old Bay Seasoning, salt, and peppers in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature; flake the salmon into a large bowl, add the bread crumbs, mayonnaise, mustard, and eggs and toss lightly. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into salmon cakes, 2 1/2 to 3 ounces each. Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large saute pan over medium heat. Add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree F oven and serve hot. TO COOK SALMON: Brush with olive oil, sprinkle with salt and pepper, and roast in a 350°F oven for 15 to 20 minutes, until just cooked. Cover tightly with aluminum foil, allow to rest for 10 minutes, then chill completely. Flake with your hands. *Salmon cakes can be shaped and stored overnight in the fridge on baking sheets wrapped in plastic; fry just before serving.
Brown ground beef in skillet. Drain off excess fat. Place ground beef, seasoned with salt and pepper if desired, in bottom of shallow baking dish. Cook 2 cup mashed potatoes according to box directions. Layer mashed potatoes over ground beef. Drain juice from diced tomatoes and cover mashed potatoes with diced tomatoes and onions. Sprinkle parmesan cheese and parsley over tomatoes and onions. Cook in a 350°F oven for 30 minutes.
Preheat oven to 350 degrees. Prep a 9 x 13 pan by lining it with parchment paper. Set aside. Cream together the butter, sugars, salt and vanilla. Beat in the egg, then the baking soda and flour. Stir in the chocolate chips, caramel bits and toffee pieces. Divide mixture in half. Spread half of the dough evenly into the prepared pan. I use my fingers to do this. Set aside. In a medium bowl, cream together the cream cheese and white sugar until fully blended. Beat in the egg and vanilla. Mix until completely smooth. Pour and spread cheesecake layer over the pressed cookie dough layer. Using your hands, press pieces of the remaining dough into flat discs. Lay on top of the cheesecake layer. You don't have to have the entire cheesecake layer totally covered. In fact, leaving a bit of the cheesecake layer peeking through in spots looks good once the bars bake and cool. Bake for 20 - 30 minutes or until the bars are cooked through and top is lightly brown. Allow to cool completely before removing from pan by way of the parchment paper. Once cooled and removed from pan, cut into twelve equal bars. Store in refrigerator. NOTE: If you use the caramel bits in this recipe, allow the bars to come almost to room temperature (after refrigerating) prior to serving. The caramel bits harden up a bit in the fridge.
Preheat oven to 425 degrees. Grease an oven safe dish with butter. Mix both soups, broth, milk, water and onion in a mixing bowl and set aside. Season chicken with salt, pepper and garlic powder to taste. Evenly spread rice into baking dish. Pour soup mixture over rice as evenly as possible. Place chicken into pan and cover. Bake in oven for 45 minutes or until chicken is no longer pink in the thickest part. Let dish stand for 3 minutes to allow sauce to thicken. While dish is standing, top each chicken piece with shredded cheese and salsa. Enjoy!
Preheat the oven to 500 degrees F. Beat the egg whites until stiff with cream of tartar and grated peel, add sugar slowly then the vanilla. Slightly grease a ring mold then coat with granulated sugar, shaking out the excess. Spoon in meringue and cut through with a knife, shake to even the batter, remove any air pockets. Put mold into a shallow pan of hot water and place into the oven. Turn off the oven and leave the meringue in for at least 2 hours without opening the door at any time. Finally, unmold the meringue, pour hot caramel over it and serve with chilled custard sauce.
MELT 5 TABLESPOONS OF THE BUTTER in a medium saucepan over medium heat. Add the onion and saute until tender and translucent, about 5 minutes. Add all but 1 cup of the mushrooms and cook until tender, stirring occasionally, about 5 minutes. Add the stock, cover, and cook just until the liquid comes to a slow boil, 8 to 10 minutes. Transfer the mixture in small batches to a blender or food processor and blend until smooth; set aside. FINELY CHOP THE REMAINING 1 CUP MUSHROOMS. Melt the remaining tablespoon of butter in a small skillet over medium-high heat, add the mushrooms, and cook, stirring often, until the mushrooms are tender, 3 to 5 minutes. Season to taste with salt and pepper; keep warm over low heat. COMBINE THE CREAM AND SHERRY in a large saucepan, bring to a boil over medium-high heat, and cook until the alcohol has evaporated and the mixture has thickened slightly, about 2 minutes. Stir in the pureed mushroom mixture, and season to taste with nutmeg, salt, and pepper. Cook for a few minutes to allow the mushroom bisque to fully reheat. LADLE THE HOT BISQUE into individual soup bowls, spoon some of the sauteed mushrooms in the center, and add a small drizzle of truffle oil (if using). Serve right away.
Buy the meat fresh from the butcher, about 2 mm thick and put it in the freezer for 2 1/2 hour. Cut away all excess fat,can be done easily now the meat is partly frozen. Defrost meat in microwave. Combine garlic, soy sauce, pepper, salt, liquid smoke, lemon juice, honey in a plastic container and marinate the meat in it for 12 to 24 hours. The next day, put a oven rack on the lowest level and cover it with foil for easy cleaning. Also, put another rack on the highest level. Preheat oven to 50°C. Insert a wooden toothpick through the end of each slice of meat, and suspend each slice from the top rack in the oven, using the toothpick as a support for the slice. This way you can easily fit 1 kilogram of meat on one rack. Bake at 50°C and leave the oven door open to allow moisture to escape. Check the meat after 5 hours. It could take up to 8 hours, depending on the thickness of the slices. Jerky should bend, and not snap. Then it is ready! Store in a air-free zip bag.
(ingredient amounts can be altered to taste). Combine orange juice and vanilla vodka and stir.
Melt butter in a large saucepan over low heat; stir in onion and leek. Cover and cook 20 minutes. Stir in potato; cover and cook 15 minutes. Stir in broth, salt, and pepper; bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender. Remove from heat, and cool slightly. Process soup in batches in a blender until smooth, stopping to scrape down sides; return to saucepan, and cook over medium heat until thoroughly heated. Serve with some or all of desired toppings.
Mix flour and seasonings. Coat chicken is whipped egg. Coat chicken in flour and seasonings. Melt butter in skillet. Add chicken and cook 12 minutes on each side turning only once. In separate pan add soup and onions simmer for 3 minutes or until hot. Stir in sour cream. Simmer for another 3 minutes on low heat.
Mix together the crumbs, sugar and melted butter and press into a pie plate. Bake 350 for 8 minutes. Set aside to cool on a rack. Heat milk and marshmallows until melted and smooth. Remove from heat and add the peanut butter and stir until melted. Cool to room temperature. Fold in prepared Dream Whip. Put sliced bananas on top of crust and pour in filling. Chill for about 4 hours.
Cook pasta according to package directions;drain and rinse with COLD water; drain again. In a large bowl, combine all ingredients. Chill for several hours.
In a food processor, place oats and almond slices and process until they are ground. (If you are using almond meal, you only need to process oats.). In a bowl, place the ground oats, almonds (or almond meal), melted coconut oil and 2 Tbsp of sweetener. Mix well and press it onto the bottom of a 7-inch springform pan. Keep the pan in the freezer while you are making the filling. Place all the ingredients for the filling in a blender and blend until it becomes smooth and creamy. Make sure to stop the blender and scrape the sides as needed during this process. Take out the pan from the freezer. Pour the filling in the pan and refrigerate for at least 4 hours or overnight. Infuse love, slice and serve!
Preheat oven to 375°F. In a large mixing bowl, blend together the dry ingredients. Add oil, and stir well. Beat in eggs and vanilla and continue beating with electric mixer. Beat in breadfruit until smooth. Remove fibrous breadfruit from beater. Stir in nuts. Bake in 3 long pans for 45 minutes.
Recipe: 1. For marinade mix lemon juice, soy sauce, ginger. 2. Put the wings in a container, pour the marinade. Leave for 3-4 hours, periodically turning the wings. 3. Mix honey, tomato paste and 2 tablespoons marinade. 4. Remove the wings from the marinade and place on a high grate in the aerogrill. Set the heating temperature to 160 ° C and the timer for 10 minutes. 5. Remove the wings and dab them in a mixture of honey and tomato paste. 6. Put the wings on the grate and cook for 5 minutes. Then again dipped them in a tomato-honey mixture and cook for 5 more minutes until ready.
Make syrup first so that it can cool before topping: In a small saucepan, combine honey, sugar and water. Bring to a low boil, stirring occasionally, until the sugar is dissolved. Add lemon juice, cinnamon sticks and peels and cook uncovered over medium heat for 10 minutes, until slightly thickened. Remove peels and cinnamon sticks and allow to come to room temperature before using. Combine walnuts, almonds, sugar, cinnamon, nutmeg, ground cloves and 1 1/2 tablespoons melted butter together in a bowl and mix thoroughly. Spoon nut filling into phyllo cups and bake according to package directions, 10-15 minutes. (It's neater if you fill the cups over the bowl of filling.). Allow cups to cool for 10 minutes. Spoon room temperature syrup over cups. Allow to stand covered, at least 3 hours or overnight. Note: I used the last of my honey for this recipe, so after the syrup had come completely to room temperature, I used a funnel to pour it back into the honey bottle. Then when topping the cups I just squeezed syrup onto each one - that saved a lot of sticky mess.
NOTE: YOU NEED 1 bukhoor coal cut into 4 pieces. Make sure the skin is left on the chicken. This is one of the keys for cooking mandy because the skin produces natural fat to cook in the spices. This is why we do not use an oil. Rub mandy spice and sea salt, to taste all over chicken pieces. Place in a non-stick saute pan (or a well seasoned cast iron pan is what I use), cook chicken uncovered with no oil until tender and brown. Place cooked chicken on a plate reserving the pan remnants in the pan as they are. In a separate pan saute finely chopped onion with 1 tbs butter until tender. Add the whole bruised cardamom pods, cloves, chicken stock, sea salt, to taste, and drained Basmati rice; stir. Bring to a full boil add chopped tomatoes then cover and reduce heat to low. Cook (do not remove lid) for 15 minutes or as long as you cook your rice usually. After the chicken and rice are done pour the rice into the saute pan used to cook the chicken, mix around if transferring back to the other pot which I suggest if you use a cast iron pan like I do. Place the onion shell bowl into the middle of the rice. If you make a indent in the rice it is easier. Melt butter and pour into onion bowl. Carefully place chicken around the pan slightly close to the onion bowl. Add a hot bit of coal into the melted butter and quickly shut the lid. Allow to smoke for 15 minutes adding a new coal as needed. You may use 3 or 4 pieces of the same bukhoor coal. Remove onion bowl carefully and discard. Enjoy!
Preheat the oven to 400 degrees Wash and cut the potatoes into quarters lengthwise and put into a large ovenproof baking dish. Squeeze the lemons of their juice and grate the zest from 1 or 2, pour the lemon juice over the potatoes. Drizzle with the olive oil coating all the potatoes. Add the garlic, oregano and the lemon zest, seasoning the potatoes well with the salt and white pepper Bake uncovered for 45-60 minutes or until tender and nicely browned. Serve with lemon wedges.
Pour noodles into bowl and cover with VERY HOT tap water. Soak for 15-20 minutes. Heat oil in large skillet over medium-high heat. Add garlic and stir fry until golden. Add fish sauce or salt and chicken. Stir fry until done. Add soy sauce, chili pepper sauce, and brown sugar. Mix until sugar is dissolved. Drain noodles and add to skillet along with asparagus. Stir fry noodles until firm but tender. Serve and enjoy!
Preheat oven to 350. Saute onions in oil over medium heat until tender. Add kale and toss until it begins to wilt. Arrange potato slices in a sprayed 13 x 9 pan. Sprinkle 1/2 of all the herbs and arrange kale mixture over this. Sprinkle remaining herbs on top. Arrange sweet potatoes on top and cover with foil. Bake 40 minutes. Remove foil, sprinkle cheese on top, and bake 10 more minutes or until cheese is melted.
In a mixer bowl beat together the cream cheese, butter or margarine, and vanilla till light and fluffy. Gradually add the powdered sugar, beat till smooth.
In a large bowl mix the meat, salt, pepper, eggs, onion and cream. (I use my kitchenaid). With moistened hands (this will be sticky), shape into 1 inch balls. Roll the meatballs in bread crumbs until well coated. Arrange in a single layer on shallow baking pans. Drizzle melted butter over the meatballs. Bake at 375 degrees, turning 3 or 4 times, until evenly browned, about 35 minutes. Meanwhile, make the sauce: Melt butter in a large saucepan over low heat. Whisk in the flour till smooth. Gradually stir in the chicken broth. Continue stirring until thickened and bubbly, then blend in sour cream, dill and seasonings. Place meatballs in a serving dish and cover with the sauce. Serve over egg noodles.
Boil water and cook pasta. When pasta is almost done, add in broccoli and cook until both are soft. Drain. Put back into pot, add in tuna, soup, and cream cheese. Stir until cream cheese is melted, on medium heat. Serve immediately.
Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper and set aside. In a large bowl, cream together the butter and sugar. Into a separate bowl, sift together the flour, baking soda, and salt. Alternating with the eggs, add the flour mixture to the butter mixture, beating well after the each addition. Fold in the nuts, vanilla, and red and blue food coloring, being careful not to overmix the dough. Place the dough in batches in a potato grinder and push the dough out onto the prepared baking sheets in long tubes of dough. With your fingers, loosely pat and arrange the dough strands into clumps resembling brains, pushing to form 2 hemispheres and shaping into a walnut-like shape. Bake until golden brown on the bottom, 12 to 14 minutes. Remove from the oven and transfer to a wire rack to cool. To make the blood glaze: in a small bowl, combine the icing sugar with the food coloring to make a thick glaze, whisking together. Drizzle the "blood" onto the cookies and serve either warm or at room temperature.
Place mangoes in a blender container. Cover and process until smooth. Add enough water to make 2 cups total. Transfer to a medium saucepan. Bring to boiling. Meanwhile, in a large bowl stir together sugar and gelatin. Pour mango mixture over gelatin mixture; stir until gelatin dissolves. Stir in lemon juice. Cover and freeze for 45 to 60 minutes or until mixture mounds, stirring occasionally. Beat mango mixture with an electric mixer for 2-3 minutes or until thick and light. Fold in whipped topping. Spoon into dessert dishes. Cover and chill for 2 hours, or until set.
In a bowl, whisk the eggs, milk and pepper. In a large skillet, heat oil. Add egg mixture and cook and stir over medium heat until eggs are completely set. Stir in cheese and ham. Spoon egg mixture down the center of each tortilla and roll up. Serve immediately, or wrap in plastic wrap and freeze in a resealable freezer bag. To use frozen wraps: Thaw in the refrigerator overnight. Remove plastic wrap and wrap tortilla in a moist microwave-safe paper towel. Microwave on high for 30-60 seconds or until heated through. Serve immediately.
Preheat oven to 130C degrees (250F degrees). Line 2 baking sheets with parchment. Whisk the egg whites in a clean, grease-free bowl until standing in peaks. Add half the sugar and whisk until thick. Add the remaining sugar and whisk again until really thick and glossy. Gently fold in the grated plain chocolate. Spoon mixture into a star-nozzled piping bag. Pipe 28 X 9 cm (3 1/2 in) long fingers onto baking sheets. Bake for 1-1 1/2 hrs or until dry. Leave to cool. When meringues are cold, break the milk chocolate into a bowl, stand it over a pan of hot water and stir until melted. Cover a baking sheet with clingfilm. Dip undersides of the meringues into the chocolate, then place chocolate-side down on the baking sheet. Leave to set. Spoon excess chocolate from the bowl into a grease proof paper piping bag. Snipp off the end and drizzle chocolate over the meringues. Allow to set. Whip the cream until stiff, then use to sandwich the meringue fingers together. Serve within 3 hours of filling.
Combine oil, vinegar, lemon juice, and seasonings. Pour over mushrooms, avacados, and tomatoes. Marinade for at least 1 1/2 hours. When ready to serve place spinach on a salad plate. Top with marinaded veggies. garnish with lemon wedge.
Place 2 cups of sliced strawberries in a medium bowl. Stir in sugar and allow to macerate at room temperature for 15-20 minutes. Take 1 cup of the strawberry mixture and puree in a blender. Then add cool whip and blend until thoroughly combined, smooth and creamy. Spoon the reserved strawberry mixture (including juice) evenly into the bottom of four tall parfait glasses. Then fill each parfait glass to the top with the "mousse". If desired, garnish with a whole strawberry and sprig of fresh mint. Refrigerate until ready to serve.
Mix the dry ingredients together and add the applesauce, then the egg and milk. Pour into nonstick loaf pan and bake at 350F for 50 min. Remove and cool.
In a large bowl mix the rolled oats, brown sugar, wheat germ, cinnamon, and flour; stir. In large measuring jug add the honey, egg, vegetable oil, and vanilla; mix. Make a well and add the wet to the dry and mix like mad. Generously grease an 18x28cm (9x13 inch) tray. Pour in mixture; press with your fingertips. Bake at 175 degrees Celsius or 350 degrees Fahrenheit for 30 to 35 minutes (or until the sides are golden). Cool for 5 minutes. Slice into even fingers while warm (it will be too hard once cold). Cool in the baking tin. Keep in a well sealed jar for up to 5 days.
(Note: If you want to cut down on the calories, low-fat or nonfat versions of the cream cheese, milk and mayo will work just fine.) Combine all ingredients in a bowl and beat until smooth and creamy. Refrigerate 1 to 2 hours, or until well chilled.
In a saucepan, melt butter over medium high heat. Add flour and let cook and brown slightly, forming a thick roux. Stir in sour cream, chilies, salt and pepper, letting sauce thicken to the consistency of thick gravy. (Add milk 1 T. at a time if you need to thin it a bit). Remove from heat and add most of the cheese; set aside. Slice unpeeled potatoes into 1/4 inch thick slices. Place one layer in small casserole, and pour half the cheese sauce over. Layer and and pour again. Bake at 350°F for 45 minutes-1 hour. Top with rest of cheese and bake an additional 15 minutes.
Muddle simple syrup and mint leaves. Add PAMA, rum and lime juice to ice-filled glass. Top with splash of club soda. Garnish with a lime wheel and mint leaves.
Grind first 3 ingredients, separately 1/4 c at a time for best results, in a spice/coffee grinder until finely ground and powdery. Dump them in a medium bowl. Add baking powder and salt. Mix together with whisk, sifter, or hands. Add oil and 1/2 the water. Mix well until forms a loose ball.Adding water as needed. Separate out 2Tb size portions. Roll into 8 tight balls. Flatten and then press between wax paper as you shape into a round or oval about 1/4 inch thick. Place on a medium height griddle, or skillet. Cook 1 to 2 minutes each side or until dry looking and lightly browned or blackened in spots per your preference. Blackened to me tastes more like Naan. I used short grain brown rice for mine and tapioca pearls. Recipezaar didn't recognize it.
Remove the tops of the bell peppers and clean them out. Set aside. Keep the extra pieces from the top for another recipe. Have you rice ready at this point. In a large saute pan heat the coconut oil. Add the pressed tofu, garlic, garlic chives and oregano and cook on medium low. Saute for about 5 minutes. Add the wine and de-glaze the pan. I used a heavy stainless steel pan that things stick to, so the wine did the job perfectly. If you use a non-stick pan you can still add the wine or leave it out. Scrape the bits of tofu off the saute pan. Saute the garlic and tofu until the tofu turns light brown. Add the marinara sauce and saute for about 4-5 minutes. At this point you should turn the oven on to 350'F. Now get your prepared peppers. In the bottom of the pepper add some of the cooked rice. Pat it down. Divide the tofu tomato mixture up into each of the peppers. If you have room add more rice and then more sauce. Put 3 slices of tomato on top of the mixture. Top with the shredded vegan cheese. I put my peppers in a parchment lined 9x13" baking dish. Bake for 45 minutes in the preheated oven. The cheese should be nicely melted by then. Serve warm. Bon Appetit!
Combine butter, sugar, all 5 spices, and salt in a large mixing bowl, mixing well with a wooden spoon. Dissolve baking soda in the warm water and then stir into the butter mixture. Stir in the molasses and the lightly beaten egg, mixing well. Add flour,1 cup at a time, stirring to mix- the dough will be quite stiff (be sure to scrape all the way down to the bottom of the bowl to mix evenly). Scoop the dough into walnut sized lumps (about 1 Tbsp or so) and drop onto greased or parchment-lined baking sheets, about 2" apart. Bake in a preheated 350°F oven for 8-12 minutes, or until crackled and browned. They will look very, very soft in the middles but as long as you can lift them with a spatula they are ready. Let cool 1 minute on pans before carefully lifting with a spatula to cooling racks. Finished cookies should be somewhat chewy.
Roughly chop one of the tomatoes and place in a liquidizer with half the mint and garlic and whizz until smooth. Add the lemon juice and the live oil and some salt and pepper and whizz again to make a smooth dressing. Cut the remaining tomatoes into wedges and toss with the butter beans, olives, red onions, feta and dressing. Transfer to serving plates, scatter over the reserved mint and serve with warm pitta bread.
Preheat oven to 350 degrees F. Saute the chopped onions in the tablespoon of butter until soft. Mix rice, onions, apple, raisins and poultry seasoning together in a small bowl. Season the cornish hens well inside and out with salt and pepper. Place 1/2 cup stuffing into each hen cavity. Brush hens liberally with melted butter. Place hens, breast side up in a shallow baking pan. Cook for about 45 minutes depending on the size of the hens, basting once during the roasting time. Make Sauce: In small saucepan, cook the orange juice, brown sugar and butter until thickened, stirring frequently.
Mix all dry ingredients together in a bowl. In another bowl, mix all wet ingredients. Make a well in the dry ingredients and pour in the wet, and mix together. Preheat waffle iron and coat with cooking spray. Cook waffles in waffle iron.