HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whisk the first seven ingredients together for the dressing. Taste for seasoning and set aside. Shred the crab sticks by hand and place in a large bowl. Shred the cucumber and apples in a food processor (or julienne by hand) and place in the bowl. Toss with the dressing.
Heat a large deep saute pan over medium heat, add olive oil, ground turkey, onions, garlic, salt and black pepper to taste. Cook until turkey is brown, breaking up with a wooden spoon. Add remaining ingredients, bring to a boil, reduce to simmer and cover. Cook stirring occasionally for 20 minutes. Serve on toasted hamburger rolls, with my macaroni salad recipe # 504233 on the side.
Cook potato in microwave for 5 minutes, until tender, cool, peel, mash. In a large bowl, add catfish, egg, potato, mayo, mustard, onion powder, parsley, hot sauce, cayenne, salt, pepper, basil. Mix well. Shape into eight patties, make sure they're uniform in thickness. Coat with cracker crumbs. Heat oil (about 1/4 inch deep) in a large non-stick skillet. Cook patties, a few at a time, until browned on both sides. Serve with tartar sauce if desired.
Preheat the oven to 400 degrees. Wash the squash. Cut the squash in half from top to bottom. Remove the seeds (these are great cleaned up and roasted). Sprinke with salt and pepper (you really need very little of both). Place cut side down on a baking dish. Bake for 50 minutes or until the squash is easily pierced with a fork. Turn the squash cut side up and poke the cut side several times with a fork. Spread 1 tbs of butter and drizzle 1/2 tbs of maple syrup onto each half. Return to the oven and cook for 5 minutes. Serve warm and enjoy!
Preheat oven to 350 degrees F. Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat and add the peppers, onions and garlic. Saute until just soft, remove to a plate and cool. When the peppers and onions are cool, combine all of the remaining ingredients together except for the marinara. Pack the meat mixture into an oiled loaf pan, if you do not have a loaf pan, form the meat mixture into a loaf shape on an oiled oven tray or baking dish. Top with the marinara making sure to spread evenly over the top. Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve.
Butter your pan and slide in your slice of bread. If you're feeling up for more, you can toast some more. Make sure your toast is golden-brown before you move on to the next step. The crunchier, the better! With your tablespoon of honey, drizzle it lightly over the toast until the whole of it is covered in a thin layer of honey. Cut up your banana into thin slices, around half a centimeter, and place the slices on top of the toast. Any leftovers can make up as an appetizer! Chop up your nuts until they are ground into small pieces. Sprinkle the pieces all over the bananas. And -- you're set! Enjoy this simple and easy-to-make snack with a glass of milk or tea. (Here's a tip: 1 slice of toast bread is filling enough for a snack, but if you're looking for breakfast material, I suggest 2 slices, because 1 slice wouldn't be enough to fill you up in the morning.).
Melt butter in a large, nonstick skillet over medium hert. Add onions, a pinch of salt and 1 cup water. Cook for 20 minutes, stirring often, until water evaporates and onions are softened. Stir in another cup of water. Cook 20 minutes more, stirring often, until water evaporates and onions begin to brown. Add vinegar and honey. Cook for 10 minutes, stirring often, until onions caramelize.
Preheat oven to 375 degrees F. Arrange chicken in a single layer in a glass baking dish. Combine oil, orange juice, soy sauce, vinegar, sugar, and garlic. Pour over chicken. Bake, uncovered, 45 minutes to 1 hour, until chicken is done. Transfer chicken to a serving platter. Combine cornstarch and water. Add to juices in baking dish. Stir to mix. Return to oven. Cook until thickened and bubbly, stirring occasionally. Spoon over chicken.
In a large soup pot, boil cabbage until tender. Drain and reserve juice. While cabbage is cooking, brown beef and sausage until done. Drain well. Add back to skillet and add onion. Cook until onion is tender. Add cabbage back to soup pot with the rest of the ingredients. Add cabbage juice a little at a time until you have the consistency you like, soup or stew. Cook over medium heat for about 30 minutes, adding chili powder, salt, and pepper to taste.
Pound chicken cutlets very thin to tenderize. Bread and fry them quickly (they do not have to be fully cooked just well browned). Set aside. In a separate pan saute onions until they're nicely colored, then slice and add the mushrooms and saute' a little longer. Finally add the peppers for one minute. In a small saucepan combine jelly, sugar, and ketchup over low heat until nicely combined. Pour sauce over chicken and vegetables in a baking pan. You can add 1/4 cup of water if you would like. Cover chicken and bake at 350 for about 45 minutes taking care not to over bake as the chicken will dry out if you do this for too long (there should be sufficient sauce; go ahead and peek while it's baking to check). Serve with rice. Enjoy!
Combine the pineapple, cloves, stick of cinnamon and 1 cup of sugar in a pan and let stand for 1 hour. After 1 hour, add the remaining sugar and place the pan over a medium-high heat; stir constantly until the sugar dissolves. Bring the mix to a rolling boil for two minutes. Remove the pan from the flame and skim off any foam that accumulates. Place the pan over the heat again for 1 minute to boil. Again, remove and skim off the foam. Add the butter and bring the mixture to a boil again. Take off heat, take out the cloves and stick of cinnamon. Add the 1sp ground cinnamon, add the pectin and stir constantly. Bring to a rolling boil again for 1 minute. Take of heat and skim off the foam. Allow the jam to cool for 5/10 minutes. Ladle into canning jars. Wipe rim with sterilized cloth. Apply lids then rings and tighten to fingertip tightness. Process in a water bath for your altitude time. P.S. I know it seems like allot of boiling time, but pineapple is a hard fruit and this foams allot. You can also use canned pineapple, just make sure it is not in sugar syrup and can skip the 1 hour soaking time.
Preheat oven to 350 degrees. Combine all ingredients. Pour into a large baking dish (9x13) and cook until cheese is melted about 30 minutes.
Mix first 9 ingredients in a bowl, and set aside. Combine ingredients 10 - 12 in a shallow dish or bowl. Heat butter in large saute pan over medium high heat. Once butter has melted, coat chicken in flour mixture and place in pan. Cook chicken for 3 minutes per side (just to brown the outside). Remove chicken from pan and place on a paper towel lined plate. Immediately add the sauce mixture, and the 2 cans of stewed tomatoes. Once the sauce is boiling return the chicken to the sauce, reduce heat and simmer, covered for 35 -40 minutes. Uncover the mixture for the last 10 minutes to allow the sauce to thicken.
Season chicken breasts with salt, pepper and paprika. Place in slow cooker. In a mixing bowl, combine wine, soup and mushrooms. In another bowl mix together sour cream and flour. Stir sour cream mixture into the mushrooms and wine. Pour over chicken in slow cooker. Sprinkle with additional paprika if desired. Cover, and cook on low for 6 to 8 hours.
Mix all ingredients together in a large bowl. Place in an ungreased 13x9 pan. Bake at 350 for 45 minutes to an hour (test with a toothpick for doneness). Sprinkle with powdered sugar while still warm.
Blend flours, oatmeal, sugar, baking powder, baking soda and salt. Add raisins; mix so they are coated. Combine carrots and orange rind; add to flour mixture. Combine beaten eggs, oil and orange juice. Sir into dry ingredients until well mixed. Fill lined muffin cups 2/3 full. Bake at 400 for 20 minutes.
Brown the ground beef. Spread 1 cup of spaghetti sauce in the bottom of a 2-quart, oven-safe dish. Pour the rest of the sauce in with the ground beef and cook until warm. Layer 2 noodles, 1/3 of the meat, 3/4 cup of cottage cheese, 1/2 cup mozzarella; repeat. For the last layer, use the final two noodles, meat, mozzarella, and parmesan cheese on top. Cover baking dish with foil and bake at 350 for 1 hour.
Heat oven to 325°F/170°C Grease and flour a round cake pan (8"/20 cm). Stir hot water into Chai Latte until blended. Measure 1/2 cup/125 mL of the chai latte for the cake and set aside 2 tbsp/30 mL for glaze. Mix flour, baking powder, 1 tsp cinnamon, cloves, ginger and salt. Set aside. Beat sugar and butter in large bowl with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs and vanilla until smooth and blended. Gradually beat in flour mixture alternately with 1/2 cup Chai Latte until smooth. Pour into pan. Bake for 25-30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Spread Chai glaze over top of cake, allowing some to drizzle down side. Sprinkle with additional cinnamon. For glaze, melt butter in 1-quart/litre saucepan over medium heat. Stir in remaining ingredients until smooth. Drizzle glaze on cake. If desired, grate cinnamon on top as garnish.
Mix mayo, sour cream, sherry, tarragon, garlic powder, and Tabasco until blended well. Add a few drops of food coloring to tint it slightly pink. If the dressing is too thick, you may thin it with a small amount of milk. Chill well before serving.
Marinate fillets in refrigerator in the lime juice and salt for 2 hours. Coat a large nonstick skillet with cooking spray and add oil. Heat to medium-high. Saute onion until tender. Add tomato, red pepper, and jalapeno pepper. Cover and cook 7 minutes; stir occasionally. Remove fillets from marinade and arrange over mixture in skillet. Discard marinade. Cover and cook 6 minutes on each side or until fish flakes easily. Remove fillets and keep warm. Continue cooking tomato mixture uncovered until any excess liquid evaporates. Serve with lime slices if desired.
Begin by boiling your pasta in large pot for 10-12 minutes, no longer. Drain and leave pasta in colander for time being. In the pot you are using, over med-med. high heat (not boiling) add your heavy cream,onion powder,1 tbs. salt and pepper (to your preference). Mix and then begin adding your cheese,2 cups at a time. Stir until cheese is completely melted. Once cheese is melted, remove from heat and stir in your pasta until completely coated. Pour into a large buttered casserole dish. Bake in a 350% preheated oven for 25-30 minutes or until brown and bubbly.
Preheat oven to 350°F. Heat a large saucepan, add oil and saute the onion until translucent. Then add the carrots, celery, parsnips, and mushrooms, cooking until veggies are softened and mushrooms have cooked down. Move the veggie mix to one side and melt butter in the empty area. Whisk in flour then slowly whisk in milk. Add in pepper, seasoning salt, mustard, and thyme - bring to a simmer for a couple minutes, until it starts to thicken. Stir in the chicken and the peas. Spray 9 x 13 pan with cooking spray. Fill with chicken mixture. Open package of crescent rolls and arrange on top. Bake about 15 minutes until crescent rolls are puffed up and golden brown, then serve!
Mix the soya sauce, sherry and ginger, then marinate the shrimp in for 2-3 hours in the refrigerator. Turn occasionally. Partially cook the bacon until limp but NOT crispy. Preheat oven to 400 degrees F. For each one, wrap the bacon around a shrimp and a slice of water chestnut. Secure with a toothpick. Arrange the shrimp on a rack in a large shallow roasting pan. Bake uncovered for 10 minutes, basting once or twice with the marinade. Turn shrimp and bake another 10 minutes or until the bacon is nicely browned, basting several times.
Combine poaching liquid ingredients with water to bring the mixture within 1 1/2 inches from top of fish poacher, Dutch oven or lidded pan. Bring to a boil and boil for 5 minutes. Add fish to poaching liquid. Cover pan; immediately turn off heat. Let fish cook, undisturbed for 10 minutes. Stir together soy sauce, sugar, sherry, vinegar, pepper and chicken stock in mixing bowl. Set aside. Transfer fish to warmed platter. Discard poaching liquid. Heat peanut oil in a wok or large nonstick skillet over high heat. When a wisp of smoke appears, add ginger and scallions. Cook, stirring and shaking for 1 minute; add sauce. Once sauce boils, pour contents of pan over fish. Serve at once.
For the dressing: Place dressing ingredients into a large bowl. Whisk to blend. Set aside. For the salad: Place salad ingredients in a bow. Toss to mix and coat. Mound the salad on a platter; pour over dressing and sprinkle with the pumpkin seeds to garnish. Enjoy!
Mix together marinade ingredients; reserve 2 tbsp of marinade for brushing on while grilling and set aside. Cut meat into bite size cubes. Place meat in marinade, cover, and refrigerate for at least two hours, stirring occasionally. Cut pineapple into bite size chunks. Place meat and pineapple chunks/pepper/onion/tomato alternately on water-soaked skewers. Grill or broil shish kabobs until done, about 10-15 minutes, turning occasionally and brushing with reserved marinade. Good with beef and pork, too!
Pound the garlic with 1/4 teaspoons salt in a mortar and pestle until it breaks down into a puree. If you don't have a mortar and pestle, chop the garlic, then use the side of a large knife and press the garlic with the salt to make a paste. Combine the garlic, vinegar, and mustard in a small bowl, then whisk in the oil and seasoning with pepper. Taste and balance the flavors to taste. Enjoy!
Before brewing, combine coffee, cinnamon and nutmeg. Brew however you like. In another small saucepan, heat brown sugar, syrup and milk. Stir until sugar is melted and dissolved. Pour sugar mixture into hot coffee, and add vanilla.
Mix butter and sugar heat in microwave oven on high for 1 minute. Add cream, Grand Marnier and orange zest. Heat for 2 minutes stir and heat for 1 more minute. Add orange food coloring for eye appeal stir. Serve warm.
Place tea bags in a 4 Cup glass measuring cup. Add baking soda. Fill with water past 4 Cup line to about 4 1/4 cups. Cover thightly with aluminum foil for 15 minutes. Remove / drain tea bags. Add sugar to a seperate large picture. Add hot tea concentrate to picture. Stir until sugar is completely melted. Add ice to picture. Serve immediately or store in refridgerator.
Steam the frozen cauliflower (all 2 pounds of it) until it's ready. Separate head of garlic into individual cloves. Toss in olive oil and wrap tightly in small piece of aluminum foil. Bake in 350°F (180°C) oven for 45 minutes. When the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves. Mash the roasted garlic with a fork. . Place the cooked cauliflower into a food processor/Cuisinart along with the garlic, sour cream, cream cheese, butter, and salt and white pepper in a mixer bowl, and whip at medium speed until smooth and all the spices are blended. OPTIONAL: Add cream or milk to adjust consistency. Note: If you are going to be using this as a topping for the Shepherd's Pie, you will want to keep it thick. If it's a side dish and you want it a bit thinner - go for it. Enjoy, and tell me how you liked it!
put sultannas in a saucepan, cover with water and boil. beet eggs, add sugar. cut butter and add to eggs and sugar. strain sultannas, add to egg mixture and stir. add flour, baking powder and salt. bake for 1 1/4 - 1 1/2 hours at 350 degrees. add essence if wanted. check at 1 hour.
Place diced pears into slow cooker. In mixing bowl, combine sugar, cornstarch, spices, vanilla, and champagne, stirring to dissolve slightly. Pour mixture over pears, cover, and cook on high 2 hours, stirring occasionally until syrup starts to form. Turn to low setting and cook approximately 6-8 hours. Ladle into blender in small batches, blending until smooth and pouring out into bowl, repeating until all the pears have been processed and you have bowl full of fruit butter. I then ladle mine into jelly jars and can them using the water bath canning method.
Preheat oven to 425. Coat a baking sheet with nonstick cooking spray. Put the flour, baking powder, baking soda, salt and sugar into the bowl of a food processor fitted with a metal blade. Process for about 2 seconds. Drop the margarine pieces on top of the flour and process for about 8 seconds. The mixture will be the consistency of coarse crumbs. Do not overprocess. Transfer the mixture to a mixing bowl. Alternatively, cut the margarine into the flour using a pastry blade, 2 forks, or your fingertips. Stir the buttermilk into the dry ingredients with a fork just until combined. When the biscuit dough holds together, drop it by large spoonfuls onto the baking sheet. Bake for 10-12 minutes or until the biscuits are puffy and lightly browned. Serve them immediately.
Drain the beans and corn. Preheat the oven to 350 degrees. In a large bowl, combine beans, corn, soup, chicken, rice, and milk. Spray a 2-quart baking dish with cooking spray. Pour chicken and vegetable mixture into the dish. Bake at 350 degrees for 20 minutes. Top casserole with onion rings. Bake an additional 10 minutes, or until golden brown and bubbly.
Put eggs in a saucepan; cover with water. Heat to boiling; cover and removed from the heat. Let stand for 15 minutes. Rinse under cold water and carefully crack shells. Peel the eggs and cut them into chunks (do not mash). Combine the eggs with the onions, celery, basil, mustard, salt, and pepper. Add in the mayonnaise and gently fold together. Toast the bread slices. Place 2 slices on a cutting board; top each with a lettuce leaf. Spoon the egg salad on top; top with the remaining 2 slices of toast. Cut in half and serve.
Steam the broccoli, cauliflower and carrots for 2 minutes, then rinse well under cold water to stop the cooking. Drain well. Combine salt and next 5 ingredients in a small skillet; cook over medium heat, stirring constantly for 2 minutes. Do not let the spices burn! Combine the spice mixture, sour cream, cider vinegar and honey in a bowl and stir well. Add broccoli mixture and toss well to coat all the veggies. Stir in green onions just before serving.
Preheat oven to 400 degrees. Cut a 1" slice off the top of the bread. Set aside. Remove center of bread, leaving 1/2 inch thick shell. Cut center of bread into cubes and bake until toasted. Dip: With electric mixer, beat cream cheese, sour cream and salsa until smooth. Stir in cheddar cheese. Spoon mixture into bread bowl, place top onto bread and wrap twice with foil. Bake about 1 1/2 hours, or until hot. Serve with toasted bread cubes, Tostitos and veggies.
Heat a skillet over medium heat. Add shrimp and all the rest of the ingredients to skillet and cook until shrimp are pink. served over couscous but would be good served in tortilla's.
Mince onion. Combine hamburger, onion, salt and oatmeal. Add milk as needed for hamburger mixture to hold shape. Make 3/4 - 1 inch meatballs with all of mixture. Place in oven safe casserole dish (I use throw away pans because the BBQ sauce can be hard to get off.). Sauce: Mix vinegar, sugar, water, ketchup and Worcestershire sauce. Pour mixture over meatballs. Bake in oven at 375°F for 15 - 20 minutes. Reduce heat to 350°F for 70 - 75 minutes. Start cooking egg noodles about 30 minutes before meatballs are done. Serve meatballs over noodles.
Blend together ginger ale, grenadine, orange juice and sherbet. Pour into ice-filled cocktail glasses.
To make the crust: Preheat the oven to 425°F. Coat a 9" pie plate with no-stick spray. In a large bowl or food processor, combine the flour, salt, and sugar. Blend with a pastry blender or process briefly to mix. Add the oil and butter or margarine and stir or process until the mixture resembles fine meal. While stirring constantly or with the motor of the food processor running, add the water, 1 tablespoon at a time, and stir or process for about 30 seconds, or until the dough barely comes together. Transfer to a counter and pat the dough into a flattened disk. Place the dough between 2 sheets of wax paper and roll out to an 11" circle. Remove the top sheet and invert the dough into the prepared pie plate. Remove the remaining sheet of wax paper and fit the dough into the plate. Use a fork to poke holes in the bottom and sides of the dough. Line the dough with a piece of foil and top it with a layer of pie weights or dried rice or beans. Bake for 10 minutes, remove the weights and foil, and bake for 3 to 5 minutes, or until the dough is dry but has not begun to brown. To make the filling: Coat a medium no-stick skillet with no stick spray and place over medium heat. Add the fennel and cook for 5 minutes, or until soft. Add the scallions and cook for 2 minutes. In a medium bowl, whisk together the egg whites, eggs, evaporated milk, skim milk, mustard, nutmeg, and pepper. Sprinkle the fennel mixture over the bottom of the baked pie shell and top with the Swiss. Pour in the egg mixture and sprinkle the top with the Parmesan and paprika. Bake for 30 to 35 minutes, or until a knife inserted in the center comes out clean. Transfer to a wire rack and let cool for 5 to 10 minutes before serving. Calories: 256kcal, Carb 24G, Fiber 3G, Fat 12G, Protein 14G.
Preheat oven to 375°F. Combine all ingredients for meatballs and mix well. Using about 1 tablespoon of mixture, form balls and place in shallow baking dish; Bake for 20 minutes. Remove meatballs from oven, stir in sausages. Combine sauce ingredients, pour over meatballs & sausages, return to oven for 15 minutes or until sauce thickens. Or arrange meatballs and sausages in the crock pot, cover with sauce and let cook 2 hours or more. SKILLET: 1st bake the meatballs, mix and heat the sauce on your stove top, then add all along with the sausages to an electric skillet and simmer for an hour or until sauce thickens.
Peppers: Slice tops off peppers and remove seeds. Cut small hole in bottom of each for drainage. Boil a few minutes, covered, in small amount of water. Remove from water and drain. Filling: Mix the meat, bread, egg, about 1/2 cup of the onion, 3/4 t. salt (or to taste), pepper to taste, ketchup and milk. (My mom did not include the ingredients for her meatloaf so I copied most of the ingredients from Recipe #54257 as they sounded pretty close to what she uses!). Stuff peppers. If you have too much meat, form extra into pepper-sized balls. Tomato sauce: Mom uses about four cups of fresh (frozen) or one lg. can of canned tomatoes. Heat with a couple tablespoons flour, salt and pepper to taste, chopped onion and more green pepper if you want, and maybe three cloves. Mom suggests adding a little sugar to tomato-based dishes, maybe half a teaspoons. Arrange peppers in a deep casserole (Mom uses a deep square Corning one). Pour tomato sauce over the top. Bake, uncovered, at 350 degrees for about an hour. Serve with boiled potatoes.
Mix dressing ingredients (first 10 items) and chill several hours to let flavors develop. Grill beef on medium hot grill until medium-rare or until your preferred degree of doneness. We have a range of eaters - rare to medium-well done & slice accordingly. Thinly slice across the grain. Plate salad family style & let each person choose slices of beff to place on top of salad. Serve with dressing on the side so each my take as much as he/she wants. May present with jasmine rice or hot naan bread. Use sriracha sauce (hot red chili) on the side if you would like more heat.
Place water and sugar in a pot and bring to a boil; add bulgur, spices and raisins. Cover, and continue to cook for 1 minute. Then turn off the heat and let sit 10 to 20 minutes, depending on the grind of the bulgur. Fluff the bulgur with a fork. Serve warm or room temperature drizzled with milk or cream.