HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine coleslaw, peppers, celery, and onion in a large bowl. In a smaller bowl, thoroughly mash avocado flesh. Add the mayonnaise, Tabasco sauce, salt, cayenne, and milk. Stir well. You may need to add a bit more milk -- or even a bit more mayo to get a "dressing" consistency. Pour dressing over coleslaw veggies and toss well. Cover and chill the coleslaw for at least an hour. Remove from refrigerator, taste, and adjust seasonings as needed. Squeeze with fresh lime juice just before serving, and toss well.
Preheat oven to 220d Celsius. Toss together potatoes and garlic with a little olive oil, rosemary and seasoning in an oven tray. Cook in oven for 15 mins, tossing regularly. Mix together mustard, lemon and honey. Then move the potatoes to one side and add chops. Pour the mustard mixture over the top of the lamb chops and cook for about 8-10 mins, till done to your liking, turning once. Serve with steamed beans or asparagus or perhaps a green salad.
Mix together first 4 ingredients and brush over fillets. Dredge fillets in crumbs and place on a lightly greased baking sheet. Bake at 450° for 10 minutes or until fish flakes easily with a fork.
CRUST. In a large bowl, sift together flour and salt. Rub or cut (using a pastry cutter or two knives) the butter into the flour mixture, until it all looks like small peas. Beat together egg, cold water and lime juice. Gradually add liquid mixture to flour mixture, stirring gently with a fork. You may need to add the 6th tablespoon of cold water. Do not overwork the dough or your crust will be tough. Shape mixture into two balls, wrap each in wax paper and refrigerate for 20 minutes. FILLING. Combine all the filling ingredients, in a large bowl, in the order listed. Stir well and let sit for 10-15 minutes. Just before rolling out the pie crust dough, start to pre-heat the oven to 400°F. ASSEMBLE. Flatten and roll out one ball of pie crust and use it to line a 9 or 10-inch pie pan. I use a 10-inch pan. For ease of handling, roll out the crust between two sheets of floured wax paper; also flour the rolling pin. Pour pie filling into crust. Flatten and roll out second ball of pie crust. Use it to cover the filling, then crimp around the edges. Cut air slits. Brush top crust with finishing lime juice and sprinkle with sugar. BAKE. Put in 400°F oven for 40 minutes or until rhubarb is tender. Let rest for at least 60 minutes (one hour) before slicing.
Preheat oven to 350 degrees. Combine all ingredients together in a large bowl. (Do not cook ground beef). Shape mixture into small balls. Bake on ungreased cookie sheet for 15 to 20 minutes or until browned.
Sprinkle heavily with garlic salt and let the salted pork sit at room temperature for 40 minutes. Preheat oven to 425°F Sauce: In a heavy skillet add 3 TBL olive oil and heat until hot then add garlic, shallots and red pepper and saute until peppers, garlic, and shallots are soft (about 10-12 minutes). Add 1/2 cup of brandy (be careful not to flame). Add the stock, rosemary, and thyme and reduce the liquid by approximately 1/3. Take off heat and remove rosemary and thyme. Add jam and heat until jam liquefies. Pork: In a large skillet, heat 3 TBL oil to very hot but not smoking. Add the pork and sear for about 2 minutes per side, turning the pork only once so it gets a good sear. Remove the pork and place on a roasting pan in the preheated 425 F oven, for approximately 10-15 minutes or until meat thermometer registers 155 ° F (meat will still be a tiny bit pink, that's ok), do not overcook. When it comes out of the oven cover meat with foil and let it rest for 5 minutes. Slice on the diagonal into 1 inch slices and save the juices. Place sauteed peppers on serving platter then place sliced tenderloin on top of peppers. Pour about 1/2 cup brandy/jam mixture over the pork and sprinkle with 3/4 cup Gorgonzola. Serve with remaining brandy/jam sauce and the Gorgonzola in separate serving/gravy dish.
Preheat the oven to 375 degrees. Cut the French bread loaf in half crosswise and then slice them completely open, horizontally. Place the four pieces of bread on a baking sheet. Using a ladle or spoon, spread the pizza sauce on all pieces of bread, being sure to cover out to the edges (to prevent burning) and sprinkle with oregano. Spread mushrooms across each bottom half of the bread. (This is officially for the "PMP Mush" version - use pepperoni for "PMP Pep"). Generously cover the mushrooms with mozzarella. Bake 8-10 minutes or until the cheese is melted and the French bread is golden brown. Lay the top halves of the French bread on the bottom halves to make sandwiches. I also tried it in the panini maker which was faster and tasted the same, but the cheese didn't melt quite like the original. Enjoy!
In a deep saute pan, on medium heat, saute the onion and garlic in oil or butter for 2-3 minutes. Add in the rice, and continue cooking, stirring for 2 minutes, until coated with the olive oil. Add in the stock, stirring and scraping the sides of the pan about 35 minutes, or until the rice is cooked, might take longer. Season with salt and pepper. Remove from heat, cover with a lid; set aside to steam for 5-6 minutes. Uncover, and test for doneness. If liquid is not absorbed in the rice, and the rice is not tender, return to the stove for a few minutes. Then mix in the feta, green onions and the cooked mushrooms (if using); toss gently to mix. Serve immediately. Note: you may subsitute the vegetable stock for low-sodium chicken stock if desired.
Preheat oven to 350F. In a large bowl, combine chicken, artichokes, 1 cup mozzarella, grated parmesan, 1/2 the basil and tomatoes. Set aside. In a separate bowl using an electric mixer, beat cream cheese, 1/2 and 1/2 and garlic until well combined. Using a spoon, stir in half the basil. Set half of the cream cheese mixture aside and stir the remaining half in with the chicken mixture. Take half of the cream cheese mixture (without the chicken) and spread it into a 9x13 baking dish, covering the bottom. Lay 3 noodles on top and then top with 1/3 of the chicken mixture. Repeat the noodles and chicken mixture two more times, ending with a noodle layer. Top with the last half of the cream cheese mixture. Place the whole milk mozzarella slices on top in rows of three, like shown. Sprinkle the shredded mozzarella over everything, and then top with more basil if desired. Bake 25 minute or until heated through. Slice and serve! Enjoy!
Place sugar and cocoa powder in a large pan. Mix well. Add milk. Bring to a boil. Boil gently until mixture reaches the soft ball stage. Remove from heat. Stir in vanilla and butter. Add peanut butter and nuts if desired. Beat by hand until thick and pour into buttered 8x8 pan.
Wash lentils several times. Heat oil in a pot and add chopped onion. When onion is light brown in colour, add the lentils and about half of the water. Stir. Now add curry powder, chilli powder, mustard and salt. Simmer until lentils are cooked, adding more water of needed. Add milk about 5 minutes before removeing pot from the stove. Split peas can be used instead of lentils.
Remove the skin and bones from the chicken and shred the meat or cut into chunks. Saute the onions, carrots and celery in the oil until tender. Add the zucchini and the seasonings and cook for a few more minutes. While the veggies are cooking bring a large pot of salted water to a boil and cook your noodles. Drain them well and return them to the pot. Toss them first with the butter, the add the parsley. Toss well and cover to keep them warm. Add the chicken and the peas to the veggies and heat through. Taste to see if more salt and pepper is needed. Place the noodles into bowls and serve the Chicken_Veggie Mixture on top. Voila! Chicken Soup without Broth! :-).
To make the stuffing, melt the butter in a large saucepan and saute the onion and celery for 3 minutes, until slightly tender. Stir in the apple, jelly, fennel seeds, salt and pepper. Cook for about 5 minutes, stirring often, until the apples are tender and most of the liquid has evaporated. Remove from the heat and stir in the breadcrumbs. Cut the tenderloins lengthwise but do not cut right through; the meat should open like a book. Between sheets of waxed paper, lightly pound the meat with a cleaver or rolling pin to flatten slightly. Spread the stuffing down the cut side of the meat. Fold the narrow ends of the tenderloins into the stuffing and fold the sides together, gently shaping into a round shape. Wrap the bacon slices around the outside and secure with metal skewers or string. Place on a rack in a roasting pan. Bake in a preheated 325 degree F oven for about 50 minutes or until the juices run clear when the meat is pierced with a knife. If crisp bacon is desired, broil briefly.
Preheat the oven to 350 F degrees. Season the tenderloins with salt and pepper and set them aside. In a small saucepan over high heat, bring the green, black, and pink peppercorns, white wine, sherry, sherry vinegar, shallot, and garlic to a boil. Cook for about 2 minutes, or until about 2 tbsp of liquid remain; set aside to cool. Place the egg yolks and the cooled wine mixture in a small stainless steel bowl. Place the bowl over a pot of simmering water and whisk for 3 to 4 minutes, or until the egg yolks thicken to the consistency of softly whipped cream. Do not scramble the eggs. Slowly whisk in the melted butter and mix thoroughly. Season to taste with salt. Leave the bowl over the hot water and remove the pot from the heat. Cover and set aside. In a medium saute pan over high temperature, heat the 1 tbsp olive oil until smoking hot. Sear the tenderloins well on both sides, about 2 minutes per side. If your saute pan is ovenproof, place it in the oven; otherwise, transfer the beef to a roasting pan. Bake the tenderloins for about 8 minutes for medium-rare. Place the tenderloins on individual plates and pour over the sauce. Garnish with the chopped parsley.
Spray large skillet with nonstick cooking spray. Cook chicken over medium heat for 8 to 10 minutes or until no longer pink in center. Remove from skillet; keep warm. Combine apple juice, lime juice, cornstarch and bouillon in small bowl. Add to skillet; cook, stirring occasionally, until thick. Spoon sauce over chicken to serve.
Combine all ingredients in a large casserole dish. Bake covered 45 minutes at 350.
Heat oil in a large saucepan over medium heat. Add onion, carrots, celery, and garlic. Cook, stirring frequently, 5 minutes. Add remaining ingredients to saucepan. Bring mixture to a boil, then reduce heat to medium-low, cover, and cook 1 hour. Remove and discard bay leaves before serving.
Preheat oven to 375 degrees F. Toss squash with olive oil and sprinkle with salt and pepper. Spread on a baking sheet lined with aluminum foil. Transfer to oven along with whole potatoes and roast until tender, 30-40 minutes for squash; 45 minutes to 1 hour for potatoes. Stir squash cubes occasionally to avoid browning on sides. When fork-tender, split potatoes down middle and scoop out insides. Discard skins. Combine potatoes with squash in a bowl. Meanwhile melt butter with cream in a small saucepan. Pour mixture over vegetables. Add salt and pepper to taste and mash with a hand masher.
Brown meat with 2 onions and garlic cloves in large sauce pot. Drain fat. Add remaining ingredients to pot and mix well. Place in 350 degree oven for 2 hours. Lower heat to 275 degrees and cook for another 2 hours.
Heat fry pan and add oil, then onion, garlic, celery, and carrots. Saute vegetables until soft. Add sauteed vegetables to 6-quart crock pot. Then add split peas and enough water to half full capacity. Cover and cook on high for four hours until peas are tender. Stir in rice and recover. Cook rice for another two hours until rice is tender. Add additional water if necessary to keep it at about half full capacity. Before serving, add pepper and margarine and stir until melted.
Dissolve the sugars in 2/3 cup water. Add the unpeeled figs to the hot syrup. Cover & simmer 30 minutes. Turn off heat & let sit covered 8 hours. Reheat to simmer, add julienned ginger & simmer covered 30 minutes until figs become translucent. Add optional Frangelica & simmer 5 minutes more. Let cool. Pack into quart or 1/2 gallon glass jars & refrigerate.
Mix all ingredients together and leave in refrigerator overnight to blend flavors. Serve with raw veggies or crackers. Preparation time includes refrigeration.
Melt butter and blend in flour and pepper, blending well. Add milk and stir constantly over medium heat until thickened. Add 1 cup of the grated cheese and stir until melted. Combine macaroni with sauce and pour into a lightly greased 2-quart casserole dish. Top with remaining cheese and sprinkle paprika on top. Bake uncovered at 375° for 25 minutes.
Preheat oven to 350f degrees; coat a medium baking dish with veggie spray, set aside. Lay the fillets flat on a cutting board, sprinkle each with half the salt, pepper and dill. Lay half the strips of carrot, sweet pepper, red onion, sideways on each fillet. Starting on the smallest end of the fillet, roll as tightly as possible to enclose the veggies; place rolls in prepared baking dish seam side down, using tooth picks if necessary. Carefully pour the wine over the rolls; Sprinkle the other half of the salt, pepper and dill over the rolls. Cover and bake for approximately 20 minutes or until the fish flakes easily with a fork.
Cook pasta according to package directions and drain well. In a dutch oven, melt the first 2 tablespoons of butter, add garlic and saute for 2 minutes. Add milk and cook until thoroughly heated. Gradually stir in 1/2 cup parmesan cheese, the cream cheese, the mascarpone, mozzarella, salt and pepper and whisk until smooth. Stir in the spinach and cooked pasta and blend well. Place this mixture in a lightly greased 13x9x2-inch baking dish. In a small bowl, combine the breadcrumbs, remaining parmesan and butter and mix well. Sprinkle the breadcrumb mixture over the macaroni mixture and bake, uncovered, for 20 minutes at 375°F.
Grease 12 cup (2.7 L) bundt pan. Dust with cocoa (I don't always do this). Beat next 6 ingredients in large bowl on low for 2 minutes, scraping down side 2 or 3 times. Beat on medium for about 2 minutes until smooth. Stir in chocolate chips. Pour into the bundt pan. Spread evenly. Bake in 350°F oven for 45 - 50 minutes (the person I got the recipe from bakes it longer, but I find mine burns if I bake it longer than this -- it probably depends on your pan, your oven and elevation you live at), or until wooden pick inserted in centre comes out without batter on it, but will have chocolate from the chocolate chips. Let stand in pan on wire rack for 20 minutes before inverting onto serving plate to cool completely. To make Chocolate Ganache: Heat whipping cream in heavy saucepan on medium until boiling. Remove from heat. Add chocolate. Stir slowly for about 2 minutes until melted completely. Cool for 5 to 10 minutes, stirring occasionally until slightly thickened, but still pourable. If chocolate gets too stiff, set saucepan in hot water for 1 to 2 minutes until desired consistency. Makes about 1 cup ganache. I've also made it with semi-sweet and milk chocolate chips when I haven't had bittersweet. It's just a lot sweeter. Slowly pour over chocolate cake, allowing some to run partially down the sides. Let set before cutting. Cuts into 16 wedges.
Cake: Preheat oven to 350 degrees Fahrenheit. Cream together butter and sugar, add egg yolks gradually. Sift the flour, baking powder and salt into the batter. Stir. Add milk, vanilla, lemon juice and lemon rind. Stir. Beat egg whites until stiff. Fold into batter. Pour into 13x9 baking pan. Top with crumb topping and bake for 40 minutes or until tester comes out clean. Crumb topping: Mix dry ingredients together. Cut in the butter with a pastry blender or the back of a fork until it resembles crumbs. Scatter crumbs over unbaked cake.
Melt butter in a large skillet over medium heat. Stir in flour and cook 3 minutes, stirring constantly, to make a golden brown roux. Add onions, celery, jalapeno and garlic. Cook 3 minutes. Gradually stir in clam juice (or shrimp broth). Add cilantro, salt and pepper. Cook 1 more minute. Add shrimp and toss to coat. Cover skillet and cook 3 minutes, or until shrimp is pink and no longer translucent. Remove from heat, add lime juice and season to taste. (Tabasco is our preferred seasoning) Serve immediately with cooked rice or angel hair pasta.
In a skillet over medium heat add chicken and hot sauce and heat through. Stir in cream cheese and ranch dressing, stirring until mixture is well blended and warm. Mix in half of the shredded cheese and add mixture to a slow cooker. Sprinkle remaining cheese on top and cook on low until hot and bubbly. Serve with celery sticks and crackers.
1. Lightly grease an 8-inch, heat-resistant, non-metallic baking dish. 2. In a medium-sized bowl, cream butter and sugar together until fluffy. Stir in flour, salt, baking soda and oats. Combine until well blended. 3. Press one-half of mixture into bottom of prepared baking dish. 4. Heat, uncovered, on FULL POWER 5 minutes. 5. Spread jam evenly over baked oat mixture. 6. Crumble remaining oat mixture over jam and press lightly. 7. Heat, uncovered, on FULL POWER 7 minutes. Test for done-ness with a toothpick.(It should come out clean). 8. Allow to cool and cut into bars.
Combine all ingredients in blender until all ingredients are mixed completely. Pour into glass and top with a dash of nutmeg. Enjoy!
TUNA CAKES: Dice vegetables then mix ingredients. You can make patties right away, but I find if i let the mix sit for at least 30 minutes beforehand, it all bonds and makes much better patties. I feel it also allows the flavors in the vegetables to permeate the mix. It is OK to make this mix the night before use, but please store in an air tight container and stir mix prior to making patties. Pour a tbs or two of olive oil in frying pan, just enough to coat pan and set heat to medium high. Coat patties with additional breadcrumbs just prior to setting in skillet to fry. Cook till golden brown (approx. five minutes on each side). SAUCE: Mix ingredients and enjoy atop your tuna cake. SERVING SUGGESTION: I love these served on a toasted onion roll/bun, but they are delicious all by themselves. The sauce truly elevates the flavor to a new level. I will add a photo next time I make these. Posting this recipe was an after thought, and quite honestly, it seems no matter how many I make they all disappear. NOTES: There is something wonderful about Kraft's Cracked Pepper Mayonnaise. I have never cared for any mayonnaise (except for its mandatory use in egg and/or tuna salad), but this product is just fantastic. I use it it flavor and thicken soups, for sauces, directly on sandwiches (which i would never do with the old stuff). If you haven't tried it, please do. I think you will love it. And, no, I have no interest in their company whatsoever, I just LOVE the product. (-:
Cut beef into thin strips . In a bowl of sealable bag combine all marinade ingredients and mix well. Add beef slices and marinate for 15 minutes. While beef in marinating mix all of the sauce ingredients together in a bowl and refrigerate. When the beef is done marinating coat the beef slices with 6 tablespoons of cornstarch. Remove any access cornstarch and deep fry (either in a deep fryer or wok) beef slices in batches until floating or golden brown. Drain on paper towels. Add a couple tablespoons of oil to the wok and add minced garlic and stir fry for 10 seconds. Add red and green bell peppers and onions and stir fry for 2 minutes. Remove vegetables and set aside. Pour sauce into the wok and heat until boiling. In a serving dish add beef and vegetables and coat with the sauce.
Brown ground beef, green pepper and onion. Drain fat. Add taco seasoning as directed on package. Spread 1 cup crushed corn chips on the bottom of an 8x8 pan. Top with refried beans. *Tip- mix these to make them easier to handle and drop by small spoonfuls. You can't spread the beans on the chips without spreading all the chips. Top with taco meat mixture and cheddar. Bake at 350 for 20-25 minutes until cheese is melted and heated through. Top with favorite taco toppings, lettuce, tomato, sour cream, etc. I put french dressing on top of mine for a taco salad.
Mix the cut up chicken, broccoli, cheese, mayonnaise, salt, and pepper together. Unroll rolls; lay crosswise across a baking sheet. Press seams together. Put mixture down the center. Cut both side edges 1 1/2" apart and 3" deep. Twist each and secure across the middle of the filling; this becomes the braid. Tuck ends under. Bake 375 degrees for 20-25 minutes.
Preheat oven to 190°C (375°F). Mix together breadcrumbs, parmesan, garlic and parsley. I use my processor, processing the crumbs first. Brush bottom of casserole dish with oil. Place all of the potatoes in a layer and then top with all of the onions in a layer. Just cover this with equal parts wine and water. Season with salt and pepper to taste. Next, layer with 1/3 tomatoes and 1/3 crumbs mixture. Layer with 6 chops. Layer again with 1/3 tomatoes and 1/3 crumbs. Then a add the rest of the chops. Layer with the last of tomatoes and crumbs. Sprinkle with olive oil. Bake in oven for 1- 1 1/2 hours until chops are tender.
Cut onion into slices then chop into small squares. Fry on small saucepan in 1 tablespoon butter for 15 minutes on low heat until onions turn light brown, stirring occasionally to avoid burning. Add brown sugar and dash of pepper and dried oregano (if you have it), and let sit for another 5 minutes before turning off heat. In a wok or large skillet, add 1 tablespoon oil until it lightly smokes before adding the eggs and chopped green onions. Scramble the eggs. Add pineapple, oyster sauce, garlic powder (I didn't have any fresh garlic on hand). Add diced chicken (or pretty much any meat of your choice) and stir evenly. Add rice, sugar, soy sauce (I use the Maggi Seasoning brand that comes in a square bottle - much cheaper at Asian markets, as opposed to buying it at American chains e.g. Vons or Ralphs, where they jack the price up almost double). Now add in the caramelized onions you've prepared in the separate saucepan and mix it thoroughly into your rice and squeeze the lime, then mix. Add celery (I tend to add it toward the end to keep its crispness) Add white pepper and salt to taste. I didn't add much salt because I figured the soy sauce and oyster sauce would be enough. Enjoy!
In bowl, stir together brown sugar, mustard, bourbon, soy sauce, Worcestershire sauce, and green onion. Use marinade to marinate shrimp or scallops, covered, at room temperature for 1 hour, or beef, chicken, or pork, covered and chilled overnight. Baste shellfish or meat with marinade as it is grilled.
Heat oven to 325 degrees. Butter an 8x4x2 1/2 inch loaf pan; dust with flour; tap out excess. Whisk flour, baking powder, salt and nutmeg in a small bowl until blended. In another small bowl, mash bananas with lemon zest and juice; stir in rum. Microwave chocolate and 2 T butter, stirring every 10 seconds, until melted and blended. Beat remaining butter with mixer on medium speed 3 minutes or until creamy. Add sugars; beat 2-3 minutes until light and smooth. Add eggs, 1 at a time. Beat in vanilla (batter will look curdled). Reduce mixer speed to low and beat in 1/2 the flour mixture just until blended. Beat in milk until combined, then remaining flour mixture. Scrape down bowl; beat in banana mixture (batter will look lumpy). Stir a little less than 1/2 the batter into melted chocolate to blend. Drop alternating spoonfuls of both batters into prepared pan. Using a table knife, swirl batters together, taking care not to overdo it. Bake 1 hour and 20 to 30 minutes (check cake after 45 minutes and cover loosely with foil if it's getting too brown), until a wooden pick inserted in center comes out with moist crumbs attached. Cool in pan on a wire rack 15 minutes before inverting on rack, turning right side up and cooling completely.