HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook zucchini on stove-top (spray some sort of Pam on pan) for about 5-10 minutes, or until soft. Add de-thawed (if frozen) corn and beans, as well as mexican spices. After cooking for about 2 minutes (until warm), set aside. On a plate, pour a couple large spoonfuls of enchilada sauce and spread it around plate. Put the tortilla on the plate and then turn over to get both sides lightly covered. Put the corn mixture in the middle of the sauced tortilla, roll and put in the pan. Continue the process of covering the tortillas and putting the mixture in them. Pour the rest of the sauce on top of the enchiladas. Cook in over at 350 degrees and check every ten minutes (usually about 20 minutes if using flour tortillas). Flour tortillas will still be soft, corn tortillas should get crispy.
In a large bowl, combine pasta, salami, pepperoni, Asiago cheese, black olives, green olives, pepperoncini, red and green bell peppers and tomatoes. Set aside. For the dressing, whisk together Italian salad dressing mix, olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese and black pepper. Just before serving pour dressing over salad, toss to coat. Serve over iceberg lettuce.
Preheat oven to 250 degrees. Combine Kellogg's Crispix cereal, nuts and pretzels in a 13 x 9 x 2-inch baking pan. Set aside. Stir together the remaining ingredients. Pour over cereal mixture. Stir until evenly coated. Bake for about 45 minutes, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight container.
Place in a pot cauliflower, potato, cream, the springs of thyme and a little salt and pepper. Bring to a boil, then reduce heat and simmer for around 30 minutes. Remove thyme. Puree with a hand held blender until smooth. Add salt and pepper, if needed. Serve warm.
Beat butter, sugar, egg, water and vanilla together til creamy. Sift together flour, salt and soda. Add to creamed mixture and blend well. Stir in oats, walnuts and chocolate chips. Put in fridge and chill overnight. preheat oven to 350 degrees. Drop by teaspoonfuls on greased cookie sheet (don't use a silpat, just a greased sheet -- they didn't have silpats way back when!). Bake for 10-12 minutes. Cool and store in plastic bag in freezer. Eat straight from freezer-delish.
Place eggs in large saucepan and cover with lukewarm water. Bring to hard boil; turn off heat, cover and let stand for 20 minutes. Drain, rinse eggs under cold water and allow to cool to room temperature. Peel, halve, place the yolks in a mixing bowl and mash with a fork. Mix together the remaining ingredients and add to mashed egg yolks. Place in small food processor and blend until smooth. Using a piping bag (or similar filling tool)with a medium-to-large tip, fill egg halves. Or, if you don't want to use a piping bag, just spoon in egg mixture. I love fresh dill, my husband doesn't, so half the eggs get dill and paprika for every one!
Cut the beef into 1-1/2" to 2" cubes. Cut each cube almost in half (it will look like an open book) This lets the marinade get inside to flavor the beef further. Combine the remaining ingredients, except onion, in a medium bowl. Add the beef cubes, and thoroughly combine. Make sure that the marinade gets into the cuts in the cubes. (I use my hands). Cover, and let marinate, in the refrigerator, for 1-6 hours. Preheat and clean your barbeque. Skewer the beef, closing the slit you cut earlier in each piece. (If you think of the cube as looking like a book, the skewer is piercing the front and back covers) Alternate with onion pieces (if using). Grill over indirect heat until done to your preference. Serve.
In mixing bowl combine, concentrate, ketchup, sugar, vinegar, soy sauce and spices. Cut chicken into bite size pieces and toss in ziplock back w/ flour. In large sauce pan heat oil. Shake off excess flour add chicken and brown on all sides. Add sauce cover and simmer low, about 30 minutes or until cooked through. You can add diced green bell pepper if you would like at the simmering point. It adds color and more flavour.
Fry beef in frying pan until broken up and well browned. Drain off fat and spread meat in 2 quart casserole; Set aside. Spread snow peas over top of meat. Slice celery on an angle; spread over peas. In bowl combine onions, soup, milk and pepper; mix well and pour over celery. Sprinkle chow mein noodles over all. Cover and bake in 350F for 40 minutes.
after peeling and dicing potatoes place them in a large pot to boil until tender. drain the potatoes, add pickles, onions, and eggs then mix in mayo until its the desired consistancy. mix in mustard. salt and pepper to taste.
Cook the pasta in boiling water until tender. Drain well, then run under cold water to cool. Drain well. Cut the bacon, peppers and sun dried tomatoes into thin strips. Heat the first tablespoon of oil in a pan and cook this mixture until the peppers are soft. Cool. Combine the pasta, pepper mixture, cheese, nuts, herbs and fresh tomatoes in a bowl. Add the dressing and mix well.
Beat eggs and cream together; add nutmeg, salt, and white pepper to taste. Spread apples, walnuts, and Swiss cheese evenly in the pie shell and pour liquid over all. Sprinkle cinnamon on top of quiche. Bake at 375 degrees F for approximately 45 minutes.
Trim pork tenderloin of all fat (the sesame oil will prevent burning on the grill. Combine 1/3 c soy sauce, 1/3 c sesame oil, 3 minced garlic cloves, ginger, and MSG (if used) in a deep bowl and mix well (make sure the ginger is not not clumping. Place pork into marinade and place in refrigerator for 6 to 8 hours (over- night if you prefer). Remove pork from marinade and place on covered grill. Add wet wood to grill firepan to insure adequate supply of smoke. Prepare sauce: Combine bar-b-q sauce, 1/3 c sesame oil, 1/3 c soy sauce and 1 minced garlic clove in a bowl and mix well. Serve over sliced pork tenderloins.
Whisk the lemon juice, 1/2 t salt, and 1/4 t pepper in a medium bowl. Gradually whisk in the oil to blend. Set the dressing aside. Cut the regular tomatoes into 1/2-inch thick slices, and the plum tomatoes into wedges. Cut the cherry, grape, and teardrop tomatoes in half. Arrange the tomatoes and mozzarella on a platter. Drizzle the dressing over. Sprinkle with the basil and additional salt and pepper to taste, and serve.
Cook spaghetti until al dente. Return the spaghetti to the still-hot saucepan and toss it, with two forks, with a tablespoonful of butter. See that every strand of spaghetti is coated with the butter. In a small pan, heat the oil and fry the chopped garlic in it for a minute or two, then add the tomato paste, and season with salt and a good grate of black pepper. Take the pan off the heat, add the yogurt and pour the mixture over the spaghetti.
Trim the spring onions and thinly slice. Peel the garlic and finely chop. Cut off the top from the chilli, slit down the side and remove seeds and membrane, then finely chop. Heat a large wok, add the oil and when hot, add the spring onions, garlic and chilli and stir-fry for 2 minutes or until the onion has softened. Stir in the turmeric and cook for 1 minute. Blend the coconut milk with the chicken stock until smooth, the pour into the wok. Add the pasta or spaghetti with the lemon slices and bring to the boil. Simmer, half-covered, for 10-12 minutes, or until pasta is tender, stirring occasionally. Remove the lemon slices and add the chicken. Season to taste with salt and pepper and simmer for 2-3 minutes or until the chicken is heated through. Stir in the chopped coriander and ladle into heated bowls. Garnish with sprigs of fresh coriander and serve immediately.
Anytime between 9:00AM and 12 noon, salt and pepper meat. Preheat oven to 350*. Roast meat uncovered for 1 1/2 hours. Turn oven off. DO NOT OPEN oven door. Very important for good results! I always sealed the oven door with tape to make sure the boys did not accidentally open it. An hour before serving, turn oven to 350* and roast meat 45 minutes more. Remove from oven and let rest on counter top for 20 minutes before carving. Bring pan juices to a boil, add consomme and heat. Jus can be thickened it a bit with Veloutine*. Tips:Serve with deep brown potatoes and a vegetable of your choice. Extra "jus" and horseradish as accompaniments make the meal sublime. For a 10 pound roast, increase second cooking period to 1 hour. *Veloutine is an Instant Thickener made by Knorr.
Boil the chickpeas in an open-mouthed vessel if you have time on your hands. Otherwise, pressure cook the chickpeas soaked overnight(Washed and drained) in a pressure cooker upto 2 whistles. Heat oil in a pot. Add onions and stir-fry until browned. Add tomato paste and cook until it thickens. Add the pressure cooked chickpeas along with the water in which they have been pressure cooked. Mix well. Add all the spice powders and salt to taste. Mix well and cook for a few minutes. Garnish with corriander leaves. Remove from heat and serve hot with Bhatoora.
Preheat oven to 350 degrees. Using a baking sheet with a lip, melt butter. Mix seasoning into the butter, and then toss in almonds. Bake seasoned nuts for about 10-12 minutes, stirring once, until toasted and fragrant. Remove from heat and serve warm or at room temperature.
Saute onions in the oil for 5 minutes or until onions begin to soften. Stir in the potatoes, carrots, squash, black pepper, and turmeric. Add the stock and simmer for 15 to 20 minutes, until the vegetables are soft. Stir in the buttermilk (or milk) and the cheese. Puree the soup in a blender or food processor. Gently reheat. Add salt to taste and serve.
Combine sugar, flour, salt and baking powder. Stir well. Beat egg and vanilla. Stir egg, vanilla, apples and walnuts into flour mixture. Spoon into 8 inch or 9 inch greased pie pan. Bake 30 minutes at 350°. When cool serve with ice cream or whipped topping.
The night before you plan to eat the corn cakes, combine 1 cup of the cornmeal, 1 1/2 cups of the lukewarm water, and the yeast in a medium-size nonreactive bowl. Whisk well; the mixture will be thin. Cover bowl tightly and let sit overnight in a warm place. The next morning, whisk in the remaining 1 cup cornmeal, salt, and one egg. Re-cover the bowl; let it stand 15-20 minutes (allowing the just-added cornmeal to absorb some of the liquid and soften a little bit). Check the consistency; it should be close to a thin pancake batter, not nearly liquid and not as thick as heavy cream. If you need to, add a little more lukewarm water to achieve this. Heat a cast-iron skillet or griddle over medium-high heat. Oil lightly with a paper towel dipped in oil, or spray with nonstick cooking spray. Stir batter well; using a ladle, pour 3-4 thin, 3-inch pancakes onto the hot skillet. Batter will spread out fairly thin; if it doesn't sizzle a little as you pour it, skillet isn't hot enough. If it sizzles a lot, you may need to reduce heat. Now watch closely. Almost immediately you'll see little bubbles appear throughout. When the top surface is completely dry and edges are beginning to curling, flip one cake. It should be golden-brown, and nicely speckled. Cook about 1 minute for the first side and 30-50 seconds on the second side. Repeat with remaining cakes and batter. (Making sure to stir batter occasionally so it doesn't separate.). Serve with honey and butter, if desired.
Boil the potatoes in salted water until cooked. Preheat oven to 425*F. Drain the potatoes well, add the milk and butter and mash until smooth, then stir in the cheese and seasoning. Butter a 1 1/2 to 2 pint pie dish and sprinkle with the breadcrumbs, pressing them to the base and sides with the back of a spoon. Spoon the potato and cheese mixture into the dish and rough up the top with a fork. Brush with the melted butter. Bake for 20 to 30 minutes or until golden brown. Serve with pickled beets or red cabbage and thick slices of crusty brown bread (buttered of course!).
In a large bowl mix gelatin powder and boiling water. Let sit until starting to set. Stir in ice cream until well blended. Stir in mini morsels and peppermint extract, if using. Pour into 6 dessert dishes. Chill until firm.
In a medium bowl, combine flour, b. soda, b. powder, salt, and spices. Sift together the white and dark brown sugars. In a large mixer bowl, cream or beat butter and sugars well. Beat in the pumpkin, egg, and vanilla to the creamed butter and sugar. Gradually, beat in the dry mixture until all is blended well. Drop onto greased baking sheets by rounded tablespoon. Bake in 350-degree F pre-heated oven for 13-15 minutes (each successive batch needing less) or until edges are firmed up. Cool on the baking sheet about 2 minutes then remove to cool completely on wire rack. For Glaze: In a small bowl, combine all 4 glaze ingredients until smooth. Drizzle glaze over the tops of all the cookies. Let glaze set.
In 1 1/2-quart baking dish, combine soup, milk and 1 cup cheese; stir until well blended. Add beans and 2/3 cup French Fried Onions; mix gently to combine. Bake at 350°F for 30 minutes or until heated through. Stir and sprinkle with remaining cheese and onions. Bake 5 minutes or until onions are golden.
Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.
Mix all ingredients well and pour into crock pot. Cook for 3 to 4 hours on high.
Mix together marinade ingredients. Coat chicken in marinade. (Optional: allow chicken to marinate 1-2 hours. On evenings when I don't have time to let it sit, though, it still tastes good when it goes straight to the grill!). Grill chicken.
Preheat oven to 400 deg. Grease an 8" square baking dish. In a large bowl combine all the ingredients except the scallions for garnish. Pour into the baking dish and spread out evenly. Bake until lightly browned and an inserted toothpick comes out clean, about 35 minutes. Garnish with the remaining scallion and serve warm.
Beat cream cheese until creamy and soft, and spread half of the cheese in a big square of parchment paper. Add chopped pecans over the cheese, and then another cheese layer over the pecans. Puree the avocados and mix with lemon juice,chopped tomato, onion, jalapeno and cilantro. Add a layer of the avocado mix on top of the cheese layer. Roll carefully the parchment paper to form the roll and refrigerate at least 1 hour, but overnight is better. Cut in slices and serve with crackers, tortilla or potato chips.
Cook cauliflower whole in salted water until tender. Drain and place in serving dish. Melt butter in top of double boiler. Add flour and mix well. Add remaining ingredients, except paprika. Cook and stir until thick. Pour sauce over cauliflower. Sprinkle with paprika.
Joint chicken into 4 pieces and season well with salt, pepper, oregano and granulated garlic. Peel potato and cut into quarters;saute in olive oil until golden brown;set aside. In 10-inch skillet bring olive oil almost to boiling point. add garlic cloves; cook for two minutes to release the flavor.Add chicken; saute lighty on both sides entil golden brown.Add potatoes and deglaze pan with white wine. Bake for 20-30 minutes in 400-degree oven. Place chicken on serving plate and arrange arrange potatoes around chicken . Pour the sauce from the pan over chicken and add the peas. Garnish with parsley and serve.
Mix ingredients for Mustard Sauce until well blended, and refrigerate until needed. Prepare meatballs by mixing together ground beef, breadcrumbs, onion, 1 egg, 1/4 cup beer, granulated garlic, 1 Tsp salt and 1/4 Tsp pepper. Form into 3/4" meatballs, and set in refrigerator or freezer to firm up, but do not allow to freeze. Beat together 3/4 cup beer, 2 eggs and olive oil. Add flour, baking powder, and remaining 1-1/2 Tsp salt and 1/4 Tsp pepper, stirring until thoroughly blended. Heat about 3" of oil to 350 degrees F in a deep pan or deep fryer. Coat each meatball with batter and fry until golden brown. Cook only a few at a time to keep oil temperature even. Drain on paper towels, and keep warm. Serve warm with Mustard Sauce for dipping.
Stir DRY ingredients together, set aside. Put day old biscuits in 13 x9 "pan, crumbled, with enough water to soften to a mush. Add dry ingredients. Add enough milk to make consistency of thick pancake mix. Take leftover bacon grease and pour into pan. Spoon bacon grease up from sides onto mixture like a glaze. Bake at 350 for 20-30 minutes until crust is brown and golden.
Line a muffin tin with muffin tin liners. In a bowl or measuring cup, add the dark chocolate and 1/4 cup coconut oil. Microwave for 30-second intervals until melted, stirring each time. Stir in vanilla extract. Pour half of the chocolate mixture into the liners (just enough to cover the whole bottom). Save the other half for the top layer. Freeze for 15 minutes. In a bowl or measuring cup, add the peanut butter, honey, and 2 tablespoons coconut oil. Microwave 15 seconds or until slightly melted and pourable. Pour mixture evenly into the muffin tin. Freeze for 5 minutes. Pour remaining chocolate mixture on top of the peanut butter layer. Freeze until firm, about 1 hour. Store in the refrigerator until ready to serve.
Prepare macaroni. In large saucepan, melt 4 tablespoons butter. Whisk in the flour; cook over medium heat, whisking constantly, 2 minutes. Gradually whisk in milk. Bring to a boil over medium high heat. Reduce heat; simmer 10 minutes, stirring occasionally, until slightly thickened. Preheat broiler. Grease shallow 2 1/2 to 3 quart baking dish. Remove sauce from heat; whisk in 2 cups of cheese, salt, mustard, pepper, and hot sauce until smooth. Stir into macaroni until noodles are evenly coated. Pour into prepared baking dish; sprinkle with remaining cheese, dot with remaining butter, then sprinkle with paprika. Broil 2 inches from heat for 5 minutes or until bubbly and browned. Garnish with parsley, if desired.
Combine all ingredients in a non-reactive medium saucepan, bring to a boil. Reduce heat, simmer, uncovered, for 10 minutes or until thickened, stirring frequently. Ladle salsa into hot half-pint jars, leaving 1/2 inch headspace. Process 20 minutes in a boiling water bath. For Cranberry Salad Dressing: Combine 1/2 cup cranberry salsa, 1/4 cup red wine vinegar, 3 tablespoons olive oil, 1 clove garlic (minced), salt and pepper to taste. Whisk or shake well to blend. Makes 3/4 cup.
First Put 3 1/2 cups of ice in blender. Add margarita mix, triple sec, and tequila. Blend in blender for approximately 30 seconds. (optional) With lime juice, add salt to rim of margarita glass. Cut limes into 1/2 inch slices. Use as garnish on glass.
Heat oven to 425°. Grease bottom and sides of a jelly roll pan (15x10). Peel sweet potatoes and slice into 3/4 inch slices. Place in single layer in pan. Mix remaining ingredients in small microwavable bowl and microwave, uncovered, on high for 20 to 30 seconds or until hot. Stir mixture and brush over potato slices. Bake uncovered for 25 to 30 minutes or until tender.
Preheat oven to 375. Cook noodles according to package directions, drain. In small saucepan, melt butter and cook onion until transparent. In large bowl, combine eggs, salt and nutmeg. Add noodles, butter, onion mixture, sour cream, bacon and cheeses. Place in 2 quart baking dish. Bake 45 minutes or until brown.
Preheat oven to 350°F Butter and flour one 8 inch round cake pan. Sift together flour, Splenda, sugar, spices, salt, baking soda and baking powder. Beat the eggs with the milk. Put the honey and butter into the microwave for about 30 seconds. Let it cool for a few seconds and then add it to the egg mixture along with the almond and vanilla extracts. Pour in half of the wet ingredients into the dry. Beat with an electric hand mixture until the batter starts to look dry. Add the rest of the wet mixture. Beat until everything is well mixed. Fold in the almonds and raisins. Bake for 30 minutes or until a toothpick comes out clean. While cake is cooling, mix together the confectioners sugar, milk and cinnamon. Pour over the cooled cake.
Combine all Seasoned Flour Mixand set aside. Combine Batter ingredients. Heat Crisco to 365°F. Moisten chicken pieces. Dip in seasoned flour, then batter, then back in seasoned flour. Fry for 15 to 18 minutes or until well browned. Drain on paper towels.
Combine all ingredients in a large airtight container. Store at room temperature until ready to use. Stir well before measuring for the muffin recipe. Yield:about 6 cups. Attach Recipe: Blueberry Muffins, 3 Cups Muffin Mix, 2 Tbsp Brown Sugar, 1 teas cinnamon, 1 1/4 Cups Fresh or Frozen Blueberries, 1 Cup Milk, 2 Eggs, 1/4 Cup Applesauce, 1 teas Vanilla Extract In a mixing bowl, combine first three ingredients. Stir in blueberries. In another bowl, beat milk, eggs, applesauce and vanilla. Stir into blueberry mixture just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 425'F for 15-18 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. (Can substitute other kinds of berries for blueberries and/or add nuts.) Yield: about 1 dozen.
Prepare ingredients as instructed. Leave fresh basil whole. Pull off the hard stems from the basil and discard. Heak wok or non-stick skillet till hot. Heat the oil for a few seconds, add the chopped garlic. 30 seconds later add the sliced shallots. Stir-fry for another 60 seconds. Add the ground pork and cook till the pork has changed color and is no longer pink and cooked through. Toss in the chillies, thinly sliced kaffir leaves (optional), and basil. Add soy sauce and fish sauce. Toss or stir to mix all the ingredients. Stir-fry until basil is wilted and pork is cooked through. Sprinkle with white pepper. Serve with rice.
Melt butter: blend in flour and seasonings. Add milk all at once, and cook over medium heat, stirring til mixture thickens and bubbles. Remove from heat. Add cheese; stir til cheese melts. Beat egg yolks til very thick and lemon colored.Slowly add cheese mixture, stirring constantly: cool slightly. Gradually pour over beaten egg whites, folding together thoroughly. Pour into UNGREASED 1 1/2 quart souffle dish or casserole. for a top hat(it puffs up in the oven) trace a circle through mixture 1 inch from edge, and 1-inch deep. To make a high souffle, measure wax paper, or parchment paper around your casserole, with one inch over lap. Fold it in thirds, lengthwise, and butter one side. Fasten the 'collar' around the top of your casserole so that it extends 2-inches above the top of our dish. After baking, remove the collar. Bake in slow oven, 300° for 1 hour and 15 minutes, or til a knife comes out clean. IMMEDIATELY break apart into servings with 2 forks, and serve.
Grate the zucchini and preheat the oven to 180°C. Combine defrosted spinach, sweet corn and ricotta. Add feta cheese in crumbs as well as grated zucchini and bread crumbs. Season to taste. Line a pie dish with the filo pastry. Add the filling. Top with grated cheese. Bake for 30-40 minutes.
Preheat oven to 350 degrees. Butter 13x9" glass baking dish. Melt butter in medium skillet over medium-high heat. Add mushrooms and saute until tender and juices evaporate, about 6 minutes. Remove from heat and set aside. Combine egg and milk in large bowl and whisk to blend well. Stir in mushrooms and leftover stuffing until well combined. Transfer to prepared baking dish and sprinkle with cheese. Bake until heated through and browned, about 50 minutes.
Cut avocados in half lengthways. Remove seeds & reserve them. Scoop pulp from shells & mash smoothly w/a fork. Discard shells. Add sugar to taste & stir in the cream. Put in serving bowl, return seeds to the pulp, cover tightly w/plastic wrap & chill before serving. NOTE: The presence of the seeds in the puree is said to keep the avocado from discoloring, but the plastic wrap is always used as well. To Serve: If desired, extra whipped & sweetened cream can be piped over the top of the dessert. While many favor adding rum for flavor, the delicate avocado flavor may be allowed to stand alone -- or -- the mixture can be divided & served both ways. Personal Note: I would reserve the avocado shells & use them to serve this dessert.