HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the turkey and beef together. Form into four large patties. Pat them down so they are about 1/2 inch thick or thinner. Salt and pepper to taste. Heat an electric skillet to Med-high heat. Spray with non-stick cooking spray, and then cook your patties until desired doneness. Cut the burger patties in half so you have 8 "half moons" and put a slice of pepper jack on each half, let cheese melt and keep warm. Meanwhile, spray your skillet again and place the tortillas on one at a time lay them on the skillet to warm and lightly brown. Just before the tortilla is done, lay one of the burger halves,straight side in the middle, on the tortilla. Remove from heat and place quacamole, sour cream ,and salsa in the tortilla before your cheese cools, fold up taco style and enjoy.
Prick spaghetti squash with a fork and place in the microwave. Cook on high for 4 minutes. Check for doneness (should yield to the touch); rotate and continue cooking a minute or two at a time until done. Allow to cool slightly and slice the squash in half. Remove the seeds . Heat olive oil in a skillet over medium heat and saute crushed garlic cloves. Add peeled, cleaned shrimp, lemon juice, oregano, salt, and pepper. Cook, stirring constantly, for 3 to 4 minutes. Add watercress, chopped tomatoes and pine nuts. Stir until well heated, about 2 minutes. Stir in the crumbled feta cheese. Scrape the squash lengthwise to separate the strands. Combine the squash with the sauce. Additional feta crumbles can be sprinkled on top. Enjoy!
Preheat oven to 325 degrees F. Beat the cream cheese with the eggs until blended. Mix in the salsa. Spray a 9 inch springform pan with cooking spray. Pour the cheese/egg/salsa mixture into the pan and bake for 45 minutes. Remove from the oven, and cool for ten minutes. Loosen sides of pan, and cool to room temperature. Remove the sides and chill until just before serving. Spread the top of cheesecake with sour cream and sprinkle with red pepper, green onion and cheddar cheese. Cut in wedges to serve.
Brown ground beef, and drain excess fat. Add water, taco seasoning, and salsa. Cook for 15 minutes or until water is reduced. Place beef in small casserole dish. Sprinkle with 1/3 cup of cheese. Mix corn bread according to package directions and add remaining cheese. Mix. Spread corn bread on top of beef. Bake at 400 degree for 20 minutes or until corn bread is golden brown on top.
In a small bowl, mix mayonnaise and dell weed. Srpead on 1 side of each bread slice. Top 4 bread slices with turkey, cheese, cucumber and lettuce. Top with remaining bread.
Mix dressing ingredients well, pour over broccoli mixture and mix well. Refrigerate overnight.
Preheat oven to 350*. Coat a 12 cup bundt pan with cooking spray. Combine flour, oats, crumbs, sugars, baking powder, baking soda, cinnamon and salt. In separate bowl, whisk together oil, buttermilk and eggs. Add buttermilk mixture to dry ingredients and whisk until combined. Pour batter into prepared pan. Bake 40 minutes or until wooden pick inserted in the center comes out clean. Cool on a wire rack for 5 minutes. Remove from pan; cool completely on wire rack.
Preheat the oven to 200 C/400 F/gas 6. (If necessary -- cut 5 lengths of string and lay them out on the work surface next to one another, leaving gaps in between.) Sprinkle salt and pepper over the work surface, and drizzle with olive oil. Lay 1 salmon fillet, skinned side down, on top. Sprinkle salt and pepper over the salmon, then, using a fine grater, grate the zest of 1 lemon over the top. On top of that lay the marjoram and dill , broken up. Season the flesh side of the other salmon fillet with salt and pepper, and grate over the second lemon. Place one fillet on top of the other, thin end to thick, (if necessary then tie them together and trim the string). Put the fish parcel on an oiled baking tray, and scatter over any remaining bits of herb. Thinly slice the 2 lemons and place on top of and round the salmon. Drizzle with olive oil, then roughly chop the parsley and sprinkle over the top. Bake in the preheated oven for about 20 minutes.
Line three baking sheets with baking parchment, and pre-heat the oven to 160°C. Beat the egg whites with the pinch of salt until they form soft peaks. Add the sugar, vanilla, coconut and ground almonds, and stir in well. You need quite a stiff mixture, so add a bit more coconut and/or almond if your mixture is too slack. If you like very sweet things, you may wish to add more sugar as well - taste a tiny bit to see if it is sweet enough for your liking. Divide the mixture into 24 blobs on your lined baking sheets, and pat into shape, pressing half a glace cherry into the top of each blob. The macaroons will spread out when cooked, so leave a bit of space between them. Bake the macaroons for 15 minutes or so, until they are nicely golden brown. Remove from the oven and leave to cool on their trays. They will firm up as they cool. Peel off the paper, and enjoy!
Place a small saucepan filled with water over high heat. Add edamame to pan and bring to a boil; boil for 3 minutes and drain. Place edamame in a serving bowl and set aside. To make seasoning, mix together sea salt, chili powder, ground cumin and cayenne pepper in a cup; toss with edamame until well-coated. 1 Point yields about 1/3 cup per serving.
Place the salad greens, strawberries and peanuts in large salad bowl. Drain and if desired rinse peaches; reserve 2 Tbsp of the syrup. Place 10 peach slices in bowl with greens. In blender container, add remaining peach slices, reserved syrup, vinegar, oil, sugar and pepper. Cover and blend on high about 15 seconds or until smooth. Pour the peach sauce over salad ingredients; toss and serve.
In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink and onion is tender; drain. Add the water, potatoes, tomatoes, cabbage, carrots, celery, rice, thyme, bay leaf and cover and simmer for 1 hour. Discard bay leaf. Sprinkle each serving with 1/2 teaspoon of parmesan.
Place carrots in a large pot; cover with salted water and bring to a boil. Cook for 10-15 minutes or until tender; drain. Turn off stove heat. Place empty pot back on stove and dump in the drained carrots and the butter, cream cream cheese and cream. Mash all together. Add in salt, pepper, tarragon and parsley; mash again. For smoother texture, whip with an electric mixture, adding more liquid, if desired. Or can just mash to desired smoothness and serve.
In a very large salad bowl, combine all vegetables and pasta. Pour dressing over salad and toss to coat. Cover and refrigerate overnight or at least 4 hours. Before serving, stir in cheese cubes.
Heat onion and gently fry the onion and pepper for 5 minutes. Add the sweetcorn and rice, stir well to combine. Add stock and bring to the boil. Simmer uncovered for 40 minutes until tender. Add soy and cashews and cook for another 10 minutes until all the stock is absorbed.
preheat the oven to 180c/350f/gas 4 if baking. heat half the oil in a large casserole dish. tip in the steak(chopped small) or mince. turn quickly till brown. lower heat. add rest of oil onion, garlic chillies and coriander. cook for a few minutes until soft. add the beans tomatoes, tomato puree, sugar, stock or water and the cinnamon stick. stir. and bring to boil. reduce heat. cover. simmer very gently for 1 hour, stirring occasionally. add a splash of water if needed. add the pepper and stir. cover and simmer it gently for 40 minutes. taste. season with salt and a squeeze of lime.
In a large skillet over medium heat, saute ground meat, breaking up meat with a spoon, until meat is browned and no longer pink, about 12 minutes. Season with seasoning salt and pepper to taste. Drain off excess fat. To build tacos, divide meat equally among tortillas. Top with blue cheese, Red Onion Salsa and lettuce. Fold tortillas in half. Note: Tortillas maybe warmed in a hot skillet stovetop.). To Make Red Onion Salsa: In a large bowl, combine red onion, onion, lemon juice, lime juice, oil and parsley (or cilantro). Transfer to an airtight container and refrigerate, stirring occasionally, for 1 hour or for up to 24 hours.
Vegan: use water or broth or oil. Preheat oven to 375F Cover one end of 4 2 1/2 inch metal muffin rings with plastic wrap to seal. Slice the eggplant into four equal rounds. Heat half the oil in in a fry pan and cook the eggplant on both sides until brown. Place themn on a cooking sheet and cook in oven for 10 minutes. Transfer to plate lined with paper towels. Heat half the remaining oil and cook the zucchini for two minutes then drain on paper towel. Season with salt,pepper and thyme. In the rest of the oil in a heavy frying pan put the tomatoes and basil and cook for 5 to 8 minutes. Cook the spinach, garlic and butter in a pan allowing water to evaporate. Drain and add nutmeg then season with salt and pepper. Note if making it Vegan you can simply use a bit of water or broth in place of the butter. You want them wilted not "mushed". Line the base and sides of muffin tins with spinach leaves leaving no gaps. Place the zucchini around the edges of each ring and overlap them slightly. Divide and place tomato mixture in center. Press it down well. Place eggplant on top, trim edges to fit. Seal top with clear plastic and pierce the base to allow liquid to escape. Chill overnight Remove the rings and serve with roastged pepper and drizzle with balsamic vinegar.
Compine the yeast with 1 tbs sugar, 1 3/4 cups flour, and 1 cup milk. Let stand in a warm place until doubled in size. Beat the egg and the egg yolks with the rest of the sugar. Add the rest of the flour and milk, vanilla, lemon rind and juice, salt, and vodka. Knead the dough until smooth. Add the oil in 3 parts, knead 10 more minutes. Place in a oven heated to 100 degrees F., cover with a towel and leave the door half open, until the dough doubles in size. Roll out 3/4 inch thick. Cut out circles 1 1/2 inches in diameter. Place 1 teaspoon jam on half of the circles. Cover with the rest of the circles. Seal the edges. Heat the lard in an electric frying pan to 375 degrees F., or test with a small piece of dough. It should float immediately. Fry the doughnuts on both sides, a few at a time. Remove and place on paper tissue. Sprinkle warm doughnuts with confectioners' sugar sprinkled through a sieve.
Roll the meat in the flour seasoned with salt and pepper. Heat the oil in a large saucepan and brown the meat on all sides. Stir in the garlic, thyme and beef stock. Mix well and bring to a boil. Add parsley, celery leaves, onion and bay leaf. Cov er and simmer for 2 1/2 hours or until meat is tender.
Preheat the oven to 400*F. Lightly spray a nonstick baking sheet with vegetable oil spray. Lightly spray both sides of the mushrooms with vegetable oil spray; place with the stem side up on the baking sheet. Bake for 12 minutes, or until fork tender. Set aside. Meanwhile, heat a large nonstick skillet over medium-high heat. Remove from heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Cook the zucchini, bell peppers, onion, and basil for 5 minutes, or until the zucchini is tender. Stir in the tomato sauce, sugar, salt, and red pepper flakes; cook for 4 minutes, or until thickened, stirring frequently. Spoon 1/2 cup zucchini mixture over each mushroom; top with the mozzarella cheese. Bake for 5 minutes, or until the mozzarella has melted. Remove frome oven. Sprinkle with the Parmesan.
Mix everything together seasoning to taste with salt and pepper. You want some of the peaches and mango to be chopped into bigger chunks than the rest of the ingredients so that they stand out a little. After an hour or two the salsa will have leaked a little liquid, in this case, pour most of it off and mix the rest back inches. I love fruit!
Cook spaghetti in salted water according to package directions. Add chickpeas and shrimp during last minute of cooking; drain and return to pot. Stir in tomatoes, cheese, basil (or mint), lemon zest, lemon juice, and oregano. Season with salt and pepper. Serve with lemon wedges and green olives, if desired; drizzle with olive oil.
Place lemon juice and garlic clove in small dish. Add halibut and turn to coat. Refrigerate 30 minutes to 1 hour. Preheat barbecue (medium-high heat). Brush halibut with olive oil. Rub with lemon peel. Season generously with pepper. Season with salt. Grill halibut until cooked through, turning once, about 8 minutes. Transfer to plates and serve with lemon wedges.
Cut top from pumpkin in a zig zag design. Remove seeds and stringy insides. Place pumpkin in a baking pan; add about 1 inch of hot water. Cover pumpkin and pan with foil. Bake at 400 degrees F. for 45 minutes. (Or microwave for about 14 minutes.). Season inside of pumpkin with salt and pepper; brush with honey mustard (or yellow mustard and sprinkle with brown sugar). Combine egg, Worcestershire sauce, 1/2 teaspoon seasoned salt, ground beef and bread crumbs; mix well. Spoon into pumpkin shell, packing down lightly. Return to oven and bake, uncovered, 45 to 60 minutes, until the pumpkin is tender and the meatloaf is cooked. (The internal temperature should reach 160 degrees F.). You may cook the "lid" of the pumpkin along with the meatloaf, however, watch it and remove when it is cooked and still looks attractive. Remove and let rest for 5 -10 minutes. Be creative with garnishes. Cut into 6 wedges to serve.
Cook lentils about 25mins until tender or drain cans and rinse thoroughly. Cook onion until tender then add garlic and ginger. Cook for a couple of minutes then add garam masala and cook 1-2mins until aromatic. Add onion mixture and lime juice to lentils and mix thoroughly. Leave to cool slightly. Cook green beans until crisp tender then refresh in cold water and drain. Add corn kernels, green beans, tomatoes & celery to lentil mixture and stir gently to combine. Season with cracked black pepper and serve garnished with coriander and a dollop of yoghurt (we didn't miss the coriander or yoghurt but the pepper is a must).
Combine potato, onion, egg, cheese, and parsley in medium bowl; blend thoroughly. Shape into 8 patties. At this point, you should refrigerate them. Spread bread crumbs onto waxed paper. Dip croquettes in crumbs, turning to coat evenly; set aside. Heat vegetable oil in large skillet on moderate heat. Place croquettes in hot oil; cook about 4 minutes, or until brown on each side. Serve hot.
Cut pork into 1/2 in by 2 in strips, and in a long shallow dish, cover the 'ribs' in root beer (about 7.5 cups) and salt mixture, cover and place in refridgerator for 2 hrs minimum. Remove 'ribs' from brine, pat dry and season with pepper. Wrap 'ribs' in foil, cook at 275F for 2-2.5 hours. Remove 'ribs' and baste with mixture of BBQ sauce and 1/2 cup root beer. Broil for 2-5 minutes until sauce is cooked on and bubbly, flib 'ribs', brush on sauce and broil 2-5 minute.
In a large bowl, toss together the cooked chicken, apples, cooked pasta, pinneapple, grapes, celery and onion. For dressing, in a small bowl, combine the mayonnaise, yogurt, sesame seeds, lime peel, lime juice, honey, gingerroot, and salt. Pour over the pasta mixture; toss gently to combine. Cover and chill. To serve, if necessary, add several tablespoons of milk to moisten. Toss gently. Serve on lettuce lined plates. Top with almonds. If desired, garnish with lime slices, avocado, and red sweet pepper.
Crepes: Combine first 7 ingredients in a blender. Blend until smooth, about one minute. Cover batter and chill for 1 hours (I never do this). Heat an 8" crepe pan or non stick frying pan over medium heat. Remove from heat, and pour 1/4 Cup batter into hot pan. Lift and tilt the pan to cover bottem with thin layer of batter. Return pan to heat. Cook until bottem is slightly browned and top is dry, about 2 minute Turn crepe over and brown other side. Remove from pan, and repeat with remaining batter. Filling:(remaining ingredients). Melt butter in small saucepan. Add flour and salt, stirring until smooth. Gradually add milk. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens, about 4 minute Remove from heat, and stir in pesto and chicken. Assembly: Spoon about 1/3 Cup filing onto half of crepe. Sprinkle with cheese. Fold crepe in half over filling then in half again to make a quarter circle. Pan fry crepes in a little butter once assembled to heat through. Serve warm.
Place the butter and icing sugar in a food processor, and process until smooth. Pulse in the egg, vanilla, cardamom and zest until combined. Add the flour and process to make a soft dough. Divide dough in half,place onto two (12- inch long) sheets of plastic wrap, using the plastic, shape into 8-inches long by 2-inches in diameter logs. Refrigerate the dough logs for 2 hours or overnight. Preheat oven to 325 degrees F. Scatter either the coloured sugars or toasted nuts on a work surface and roll the logs until completely coated. Cut into 1/4-inch thick cookies and space about 1 inch apart on parchment-lined baking sheets. Bake until golden around the edges, about 20 to 25 minutes. Cool cookies on the pan. Remove to airtight container.
Place raisins in a small bowl with the rum and allow to soak. Remove the crusts from the bread. Determine how much bread you will need by lining the sides bottom and top of a 8 or 9 inch loaf pan and use all the butter to coat both sides of the slices of bread. Line the sides and bottom with the buttered bread slices and set aside the slices that will go on top. Pour the milk into a small saucepan and heat it over low heat till you see steam rising when it is stirred - do not boil. While the milk is heating (keep an eye on it!), put the eggs and 4 T of sugar in the bowl of a mixer. Beat at high speed till the mixture is pale yellow and forms ribbons on the beaters when lifted (about 2-3 minutes). With the mixer at low speed, slowly add the hot milk. When about half of the milk has been incorporated, you can add the rest more quickly. Place the almonds and remaining 3 T sugar in a food processor and pulse until the reach the consistency of coarsely ground black pepper. Mix the almond mixture into the custard. Pour the custard into the bread lined loaf pan, holding back about 1/2 cup. If the loaf pan fills to the top and you have more than 1/2 cup custard left, it is probably because it is too foamy. Let it stand a bit till it settles. Take the raisins that have been soaking in the rum and distribute them over the custard in the loaf pan. Save the rum that is left over. Preheat the oven to 325. Cover the top of the filled loaf pan with the remaining buttered bread slices and pour the rest of the custard over the layer of bread. Let stand for about 15 minutes so that the bread becomes well soaked. Place the bread pudding on the middle rack of the preheated oven and bake till it looks firm with the pan is jiggled, about 40 minutes. Remove it from the oven and allow it to cool for about 45 minutes to 1 hour. Once the pudding is cool enough to handle, flip it over onto a flat serving platter. The pudding should unmold easily so that you can remove the loaf pan. Serve either chilled or at room temperature. Cut into 1/2 inch slices and sprinkle each serving with a few drops of the left over rum used to soak the raisins. This can be made up to 5 days ahead and stored in the refrigerator.
Heat oven to 425 degrees. Cook pasta in a large pot according to package directions. Drain. Put pasta into a casserole dish. Add chicken, peas, soup, milk, rosemary, and pepper. Mix thoroughly but gently. Sprinkle with parmesan. Bake for 10 minutes, or until heated through and cheese is lightly browned.
Combine scallions, peppers, beans and corn in large bowl; toss until well mixed. Add lime juice and oil to bean mixture; toss to coat. Add chicken, taco seasoning and cilantro; toss. Top with sour cream and serve.
Slice tofu, then press. See Anne Sainz notes above for more detailed instructions. While tofu is being pressed, chop bok choy and set aside. If you haven't worked with bok choy before, see Anne Sainz notes above. Prepare ginger, carrots, onion and mushrooms. Combine and set aside. For sauce, combine hoisin sauce, orange juice and soy sauce and set aside. Cut pressed tofu into 1/2 inch cubes. Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil and add cubed tofu. Saute with medium high heat until golden brown, stirring frequently. Remove from pan and set aside. Add ginger, carrots, onion and mushrooms to pan. Cook over medium heat, stirring frequently, adding small amounts of water as needed to prevent sticking. Continue cooking until carrots just begin to soften. Add bok choy and saute until bok choy begins to wilt, 1 to 2 minutes. Add tofu, sauce mixture and almonds. Cook a minute or two longer until heated through, stirring frequently.
Mix cream cheese, sour cream, Old Bay Seasoning, onion powder, and black pepper together in a bowl until well blended (Tip: try using lesser amount of the Old Bay Seasoning until your desired preference is reached). Mix in the spinach. (Tip: Once I blended the spinach in a food processor to speed up the time but I did not like how it turned out this way. I recommend taking the few minutes to chop it by hand into about 1/4 inch pieces.). Mix in the crab and cheddar cheese. (I like Cabot or McAdam cheeses). Serve with crackers or chips.
Thoroughly mix together the salmon, cream cheese, onion, horseradish, lemon juice, salt and liquid smoke in a medium bowl. Chill the salmon mixture at least 1 hour; shape into an 8 X 2 inch log. Combine nuts and dill; roll log in the nut mixture. Chill at least 2 hours more or overnight.
Beat the egg whites until stiff, add the powdered sugar slowly. Fold in the ground nuts and chocolate. With either a spoon or pastry bag, form small mounds on a greased parchment baking paper. Bake at 140 Celsius for 10 minutes or until lightly brown.
Preheat oven to 375 degrees F. In a large bowl, beat margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add The sweetening of your choice (Splenda or regular sugars), baking powder, baking soda, and salt. Beat until combined, scraping side of bowl occasionally. Add egg whites and vanilla; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in cashews and butterscotch chips. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in preheated oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack; let cool. Makes about 48 cookies. STORAGE: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Preheat oven to 350°F Toss garlic cloves in olive oil; place in glass baking dish. Roast for 30 minutes until garlic is golden and soft. (Shake the pan several times while roasting.). Steam potatoes until soft; mash. Puree garlic with milk; add to potatoes. Add salt, pepper, tarragon, lemon rind and 2 tsp lemon juice. Place fillets in baking dish and cover evenly with potato mixture. Squeeze lemon juice liberally over each fillet. Broil fish for 12 to 15 minutes, until golden brown (make sure fish is cooked). Serve with lemon wedges.
Cream together oleo, peanut butter and sugars. Add the egg and vanilla and mix well. Add the flour, soda and salt; cream well. Shape the dough into meat-ball size balls. Roll in some granulated sugar. Place on insulated cookie sheets. Bake at 350° for 10 minutes. Remove from oven, top each cookie with peanut butter cup, pressing the peanut butter cup into the cookie. Cookies will crack; bake 2 minutes more. I put these in the fridge so chocolate can harden, then put into cookie can or zip-lock bags.