HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl mix first 5 ingredients thoroughly. Add enough water to make a thick batter. Add cauliflower and blend well. Using a large, heavy frying pan, pour 1 1/4 inch deep oil and heat to 365. To test oil, drop a very small amount of the batter mix into the oil, if it sizzles, it's ready. Add all batter to oil, 1/4 cup at a time to make "pancakes" and fry until golden brown. Drain well.
Mix marinade mix, wine, oil and mustard in small bowl. Place steaks in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 15 minutes or longer for extra flavor. Remove steaks from marinade. Discard any remaining marinade. Grill over medium-high heat 6 to 8 minutes per side or until desired doneness.
Preheat the oven to 350°F Spray a 9x13 baking dish with cooking spray. Brown the hamburger until no longer pink, drain excess grease then sprinkle with salt & pepper. Remove from the heat & stir in the rest of the ingredients except the Doritos. Layer half the Doritos along the bottom of the pan. Gently spoon the beef mixture over. Break up the remaining Doritos then scatter over the beef. Note: You don't want them to be crumbs but in bite size pieces. Bake in the oven for 20 minutes. Serve hot.
Heat broth and 2 1/2 cups water in a small saucepan over low heat; keep warm. Meanwhile, melt 2 Tbs butter in a 3-quart saucepan over medium heat. Add zucchini; season with salt and pepper. Cook, stirring often until zucchini is golden, 8 to 10 minutes. With a slotted spoon, transfer zucchini to a plate. Reduce heat to medium-low. Add onion; cook until soft, 5 minutes. Season with 1 tsp salt and 1/4 tsp pepper. Raise heat to medium. Add rice; cook, stirring, until translucent around edges, about 3 minutes. Add wine; cook until absorbed, about 2 minutes. Cook, adding 1 cup hot broth at a time (stir until almost all liquid is absorbed before adding more), until rice is tender, 25 to 30 minutes total. Add zucchini and peas; cook until peas are bright green, 2 minutes. Remove from heat. Stir in remaining tablespoon butter and Parmesan. Serve, topped with more cheese.
Heat oven to 375°F Pulse pretzels in a food processor until nuggets become coarse crumbs. Whisk mustard, milk and salt in a bowl. Line a large baking sheet with parchment paper. Roll each piece of chicken in mustard mixture, rubbing off excess into a bowl. Coat chicken with crumbs and place on baking sheet. Bake until juices run clear when pierced with a fork, about 45 minutes. Serve warm.
Mix together oatmeal, brown sugar, corn syrup. Pour melted butter over mixture and stir. Add 1/4 cup peanut butter and vanilla. Mix again. Pat into a greased 9x13 pan and bake 12 minutes in 400 degree oven. While crust is baking melt chocolate chips and butterscotch chips in glass bowl in microwave on high heat for 1 minute and stir contine 1 minute cooking until melted. Stir in 2/3 cup peanutbutter and peanuts. Spread over top of cooked crust. cool and cut. Stores well in air tight container in refrigerator.
Sprinkle ingredients in a 9-13 pan in order listed. DO NOT MIX. Bake at 325 for 25 min or til rhubarb is tender. Serve with whipped topping.
Preheat oven to hot 240C (gas 200C) Use a non stick tray or else oil an oven tray. Cut pastry into quarters. Place pastry on prepared oven tray. Fold edges of pastry to form a 1cm border, press down firmly. Spread cream cheese over pastry. Heat oil in pan, add mushrooms, garlic and herbs. Stir over medium heat for 2 minutes or until softened and lightly golden. Drain on paper towels. Arrange mushroom mixture over cream cheese, top with tomato, sprinkle with cheese. Bake 20 minutes until pastry is puffed and golden.
Bring milk and water just to a boil in a 2-quart saucepan. Remove from heat and add tea bags. Cover and brew 2 to 5 minutes. Remove tea bags and squeeze; stir in remaining ingredients. Serve immediately.
Heat oven to 350 degrees. Place raw wings in large pot and add 1 to 2 cups water. Bring wings to boil then reduce to simmer for approximately 20 minutes. Drain wings and dry on paper towels. Add 2 inches of Canola Oil to clean pot on high heat and add 3 to 4 garlic cloves. Once garlic begins to brown, remove cloves. Add chicken wings a few at a time and cook until golden brown. Place on paper towels to absorb extra oil. Place cooked wings in a 9x13 pan. After done combine chicken broth, catsup, soy sauce, sugar and vinegar to a pot. Bring to a boil. In the meantime combine the corn starch and cold water and mix together until lumps are gone. Once the sauce boils remove from heat and add in the corn starch and water mixture. Pour over the cooked wings and place in oven for 40 minutes. Remove and enjoy!
*~fyi~A vegetarian made-from-scratch version is used in the restaurant-minus the anchovies. Spread each roll slice with the garlic aioli (and Dijon mustard, if using.). Next add the ingredients as listed above. Cut sandwich in half and serve.
Put the ground meat into a mixing bowl. Pour one packet of Lipton's onion dip mix into the bowl. Add sour cream to the meat and onion dip mixture Add some chopped onions if you'd like Mix everything together with your hands. Make a thin patty Place American cheese on top of the patty. Form another thin patty top of the cheese so that the cheese is in the middle of two layers of meat. Make sure there is no cheese showing and there is meat around the cheese on all sides. Cook the burgers on the grill/barbecue (time depending on how well done you'd like them). Toast the buns on the grill if you'd like.
Melt butter in skillet, add flour. Blend well, add milk and sugar. Stir constantly until mixture is bubbly. Remove from heat. Place back on heat and boil 1 minute. Stir in corn and egg, mix well. Pour into a well greased casserole dish. Mix crackers with butter and sprinkle over top. Bake uncovered in 350 oven for 30-35 minutes. For a 9X13 pan I triple the recipe. I use two bags of the frozen corn and triple everything but the salt and topping.
Clean and devein the shrimp, cut into 1-inch pieces, and transfer to a bowl. Add the lime, lemon, and orange juice, stir to combine, and refrigerate for at least 6 hours and up to 8. (I let my sit overnight). This technique cooks the shrimp. Chop all the vegetables into small cubes. Add canned tomatoes with the juice, onion, cilantro, bell peppers and serrano pepper into the shrimp mixture (with the citrus) and let sit at room temperature for about 20 minutes. When ready to serve, gently stir in diced cucumber. Divide the ceviche among 8 chilled martini glasses, top with avocado and tuck 2 to 3 tortilla chips around the sides of each. This recipe actually makes alot! I've served close to 15 people and they all had seconds. You can leave the avocado out and serve it individually for those who don't want avocado -- either way, it's delicious.
Combine mayonnaise and horseradish in a bowl, set aside. Brush the bread slices on the underside with olive oil and rub a clove of garlic over them. Lay them out in front of you, oil side down and spread the horseradish mayo on each slice. Top with roast beef, pepper rings, tomato and cheese. Fold together. Put in a grill pan and use a smaller frying pan to weigh it down. Turn and brown on the other side. Cut in two, garnish with salat greens and herbs Enjoy!
Preheat oven to 400. Peel and slice the onion. Drain the corn. Brown the meat and onion in a large skillet until meat is cooked through and onion is tender. Stir in the tomato juice, corn, and seasonings. Simmer 10 minutes. Pour the meat into a 11x7 baking dish. In a large bowl, mix the flour, cornmeal and salt. Mix in oil until mixture looks like fine crumbs. Add the water and blend until a soft dough forms (add a little more oil if necessary). Roll between 2 sheets of waxed paper into a 12x7 rectangle. Peel off the top sheet of waxed paper. Place pastry on top of meat mixture, then peel of the second piece of waxed paper. Cut 4 slits near the center of the pastry. Bake in 400 degree oven for 30-35 minutes.
Clean and roughly chop silverbeet. Melt butter with olive oil in large saucepan. Saute silverbeet until it reduces in size and goes limp. Add salt, pepper and lemon juice. Remove from heat and allow to cool. Preheat oven to 220 degrees C. Combine with crumbled feta cheese. Divide mixture into each puff pastry slice. Turn puff pastry corner to corner to make a triangle and press ends together. Brush with beaten egg. Bake in oven for 20 minutes.
Spread crackers in a single layer on a large jelly roll pan. Sprinkle pecans over crackers. Melt butter in a saucepan. Add sugar and boil 3 minutes. Pour over crackers. Bake in 350 degree over for 10 - 15 minutes or until very lightly browned. Remove from pan before they cool completely. Break into sections. Note: The sugar butter mixture will harden once it cools after removing the cookies out of the oven, so don't worry if you feel that the butter/sugar mixture seems too soft.
Place potatoes and garlic in saucepan; add cold water to cover. Bring to boil; cook 2o minutes or until tender. Reserve 1/4 cup of the cooking water. Drain potatoes and garlic; return to saucepan. Add reserved cooking water, the milk, salt and pepper. Mash with potato masher or beat with electric mixer until smooth. Stir in arugula and olive oil. Serve immediately. Makes 6 (1 cup) servings.
Mix all the ingredients together (except the tortillas) until well blended. Spread about 1/3 cup of the mixture into a tortilla and roll shut in plastic wrap. Chill for a few hours. Then cut and serve. Enjoy!
Heat a medium pan over high heat and add oil. Reduce heat to medium, add sliced mushrooms and vinegar and let them cook fully on one side for about 5 minutes, then flip. When mushrooms are nearly done, add walnuts, toss once and remove from heat. (If you overcook the walnuts, they will taste bitter.). Divide spinach between two plates and top with mushroom and walnut mixture. add salt and pepper to taste. Note: for a little extra protein, you can add sauteed shrimp or tofu.
Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender,about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Add the ham and cook until they are heated through, about 5 minutes. Stir in the half and half and peas. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir in some reserved cooking liquid until pasta is desired consistency. Season the orzo with salt and pepper, and serve.
Combine tomatoes, reserved liquid, Mexicorn, garlic, chili powder, cumin and salt. In separate bowl, combine chicken and tortilla chips. Place onions in 2 1/2 quart slow-cooker; top with green pepper, beans, chicken mixture and tomato mixture. Cook on high four hours. Serve with cheese, sour cream and cilantro, if desired. Tip: Going out all day? Cook the chili on low for 10 hours - it will be just as delicious as the quicker version.
Layer each English muffin half with ham, tomato, a dash of pepper (if you like), and cover with cheese. Place under the broiler for about 3-5 minutes until cheese is melted and starting to crisp.
Preheat oven to 400 degrees. In a medium sized bowl cream together the butter and sugar until smooth. Beat eggs in one at a time, then stir in the vanilla and peppermint extract. In a separate bowl combine the flour, cream of tartar, baking soda and salt. Stir into creamed mixture until all moisture is absorbed. Mix in the chocolate and the candy canes. Form spoonfuls of dough into balls and place about 2 inches apart on an ungreased cookie sheet. Bake for 8-10 minutes. Enjoy!
DOUGH: Mix together the 1 tablespoon sugar, the yeast and the 1/2 cup water and allow to foam. Beat the margarine, remaining sugar and eggs for five minutes. If you have a Kitchenaid or similar mixer switch to the dough hook and add the flour and the foamy yeast mixture and continue kneading for five to eight minutes. Remove from mixer, form a nice ball and place in a greased bowl, covered with Saran wrap and allow to rise for thirty minutes. Divided the dough into four even balls, roll out to a 15x15 inch rectangle, flouring lightly the work surface if necessary. Fill and roll up jelly roll style crimping and sealing the ends to keep filling from oozing. Place seam side down on greased cookie sheet, place all four rolls on the same sheet. Rolls should be about 14 inches long and two to three inches in width before baking. Allow to raise for another 30 minutes. Right before baking prick with a fork five times down the center of the roll and brush with the egg wash. Bake in a preheated 350°F oven for 30-40 minutes or until nicely browned. Cool on the pan. PREPARE FILLING BEFORE MAKING THE DOUGH. NUT FILLING: Combine filling ingredients and mix to a spreadable consistency. POPPY SEED FILLING: Melt the margarine and add the milk, heat till scalded. Add the sugar and stir until dissolved. Add the poppy seeds and cook for 2-3 minutes. Remove from the heat add the egg and flavorings and allow to cool well. You can also use prune or apricot filling. During the holidays most grocery stores carry this in their bakery departments. Be sure to use fresh poppy seed and not the kind found in the spice section of the grocery store.
Whisk marinade ingredients together and pour over chicken, marinate 20 minutes. Add oil and chicken to a hot heavy skillet and brown on both sides, reduce heat and cook until juices run clear. While chicken is cooking, mix salsa ingredients together, season with salt and pepper, and stir in coriander. Serve chicken and salsa on individual plates garnished with red onion, lime and cabbage.
Sift or mix well together cocoa, sugar, salt, and flour. Add milk, butter, and vanilla. Place on a cold ceramic top burner and turn burner on medium heat. Cook until thicken, stirring constantly.
Beat cheese , sugar, flour, butter and vanilla with mixer on med. Just until blended. Add eggs 1 at a time, mixing on low. Blend in sour cream. Pour over crust. Bake at 350 for 65 minute or until center is almost set, Refrigerate 4 hours or overnight. Top with cherries.
In the bottom of a double boiler, bring one inch of water (water must not touch top pan) to simmer over medium heat. In the top of a double boiler, beat together egg yolks, sugar, and salt until thick and light-colored. Gradually add half-and-half. Heat, stirring constantly, until mixture is somewhat thickened and coats a spoon. (Mixture must not come to a boil or it will curdle.). Remove from heat; add sherry or brandy or vanilla. Chill.
Mix flour, pecans, sugar and margarine and press into a 9x12x2 inch baking dish. Bake 15 minutes at 350 degrees. While crust cools, mix sugar, cream cheese and 1 cup of cool whip. Spread over cooled crust. Beat pudding as directed on package and spread over cream cheese mixture. Spread Cool Whip over pudding mixture and sprinkle with some chopped pecans for garnish, if desired. Refrigerate for at least 4 hours. Cut into squares to serve.
Grease and flour an 8-inch cake pan. In a mixing bowl, beat eggs until foamy and gradually add sugar. Continue beating until mixture is stiff and full of air. Sift flour and baking powder, divide in three parts and fold into the egg-sugar mixture, alternate with the pomegranate juice. Transfer the batter to the cake pan and bake at 350 degrees F for 35-40 minutes. Cool for 10-15 minutes and turn out on a cake plate. Dust with powdered sugar or frost with a butter cream frosting.
Mix sour cream and mayonaise together in a bowl. Mix dry ingredients in a separate bowl. Add dry spices to sour cream and mayonaise mixture Refrigerate for 2 hours to allow flavors to meld.
Pour dry oatmeal into bowl and add 1/2 cup of soy milk and let sit 10 minutes. Mix with remaining ingredients till well blended, but do not overmix. More milk may be needed depending on desired consistency. Drop 3 tablespoons of mixture onto a nonstick skillet at medium high heat and cook for 1 minute each side. Serve hot.
Combine all ingredients in a saucepan, except the crystallized ginger and sliced almonds. Stir well to combine. Cook over medium high heat, stirring until mixture comes to a low boil. Immediately reduce heat to low. Cover and cook for about 18 minutes. Fluff with a fork. The cover, and let sit for 5 more minutes. Garnish the finished rice with the candied ginger and the sliced almonds.
Arrange perogies in a 9" x 13" pan so they are touching. Sprinkle bacon bits over top. Sprinkle sauted onions over top of bacon bits. Top with any remaining perogies. Mix the soups and milk together and pour evenly over top. Sprinkle grated cheese over all. Bake, covered, for 1 hour at 350 degrees Fahrenheit.
Heat oven to 375. Lightly coat baking sheet with oil or use a non-stick mini muffin pan. Combine all ingredients well. Shape into nuggets or spoon into muffin pan and bake for 20-25 minutes. (Turn nuggets over after 15 minutes). Serve with Ranch Dressing for dipping.
Preheat oven to 400°F; lightly coat a 9x13-inch backing dish with cooking spray. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook. Stirring often, until starting to turn brown (about 5 min). Stir in zucchini, beans, tomatoes, corn, cumin and salt. Cook stirring occasionally. (until veggies are heated through - about 3 minutes). Scatter half of the tortilla pieces in the baking dish. Top with with about half of the vegetable mixture, enchilada sauce and half the cheese. Repeat with one more layer of tortillas, veggies, sauce, and cheese. Cover with foil. Bake casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted (about 10 minutes).
Mix mayo, milk and ranch mix. Let stand for at least an hour. Chop chilies, jalapenos, and cilantro together. Mix in salt, garlic powder, and lime. Add chile mixture to ranch. Serve with tortilla chips. The longer it sits, the hotter it gets.
Rinse chicken with cold water and pat dry. Mix salad dressing and soy sauce in a bowl; strain. Inject chicken breasts, thighs and legs with salad dressing mixture. Sprinkle barbeque seasoning evenly over chicken. Place chicken in sealable plastic bag; seal bag. Marinate in the refrigerator for 8 hours or longer. Remove chicken from bag. Cook chicken in smoker at 250 degrees F over indirect heat for 4 hours or until cooked through, misting with apple juice every 30 minutes. Use hickory chips or apple wood in the smoker.
In a saucepan, combine the first six ingredients. Stir in milk and water until smooth. Bring to a boil over medium heat, cook and stir for 1 minute or until thickened and bubbly. Serve over hot cooked vegetables.
Preheat oven to 375° degrees. In a large bowl add sugar, baking soda, salt, and flour. Stir well to combine dry ingredients. Add oil, milk, mashed bananas and vanilla, mix just until flour is moistened. Fold in raisins. Using a non-stick muffin pan or muffin papers, fill muffin cups approximately 2/3 full with batter. Bake for approximately 15-20 minutes or until golden brown. Remove from pan and let cool.
Heat a nonstick griddle pan over medium high heat. Wipe grill with butter nestled in paper towel. Add 4 slices bread. Cover bread with thin slices of cheese. Cover pumpernickel and Havarti grilled cheese with sliced tomato and chives. Cover cheddar and whole wheat grilled cheese with 2 slices of ham per sandwich and some sliced apple. Cover the crusty white bread-and-Gruyere sandwiches with spinach leaves and thinly sliced artichokes seasoned with salt and pepper. Make 2 sandwiches at a time and transfer to a warm plate in low oven. Cut sandwiches corner to corner and serve a platter of mixed grilled sandwiches with your homemade soup.
Use the biggest cooking pan you have. Place the ingredients into the pan in the order it is shown above in the ingredients list. Pour the oil into the pan and let the oil heat up slightly. Then chop the onions into thin chunks (about an inch long) and place into the pan with the oil. Wait till the onions start to become slightly golden, then chop up fresh garlic and ginger and add 1 teaspoon each in to the pan with the onions, now wait for the onions to become golden brown. When the onions are golden brown, Place 650 grams of Pea's in with the onions. Then start adding the salt, chilli powder, turmeric powder, Coriander Powder, 2 finely chopped green chillies and mix everything together thoroughly. After you have mixed everything properly, pour one average tin of tomatoes and stir again. Wait for the pea's to cook slightly. (You can test them by taking a few out of the pan and squeezing them.). Then crack open 8 eggs and mix together until eggs are cooked. (if you see any big chunks of cooked egg, break it up with the wooden spoon, should look like scrambled egg). Once the egg is cooked then add one chopped green pepper to add the slight crunch but dont cook the pepper too long or else it will become to soft. Finally to add a beautiful fragrance & flavour, sprinkle 3 tablespoons of Freshly chopped coriander and mix. Once you have mixed it, then place the lid on the pan and leave it to cook for 10 minutes on a low heat.
Cut hard boiled eggs in halves. Eemove yolks and place in bowl. Add mayonnaise, milk curry powder and salt and pepper, mix well. Spoon mixture back into egg halves. Press down gently with a fork. Sprinkle with chopped parsley.
Cook beef and onion until browned. Drain, blot fat with paper towels. Return meat to skillet, add tomato sauce and seasonings. Cook over medium heat, stirring constantly until heated through. Layer tortillas in a 2-quart pan. Spread meat sauce over them and then sprinkle on the cheese. Pour water over top. Cover and bake at 400 degrees for 20 minutes. Note: A serving is considered 1/2 cup per person.
Pit avocado and scoop it out. Put in a food processor or mix by hand with the hot sauce and cream cheese. Beat until smooth and add the cilantro. Spoon mixture onto a tortilla, sprinkle some cheese and green onion and add the chicken if using. Top with another tortilla. Place tortillas on grill over medium coals for 5 mins or until cheese is melted. Serve with sour cream!
Bring water to a boil. Cook covered for 10 to 20 minutes. Cook enough whole wheat to last a week. It may be tightly covered and stored in the fridge up to two weeks.
Heat oven to 375 degrees F. Line 12 medium muffin cups with paper baking cups or spray bottoms with no-stick cooking spray. In large bowl, stir together oats, buttermilk, orange juice and peel. Let stand 10 minutes. In medium bowl, combine baking mix, sugar and cookies; mix well. Add butter, egg and extract to oats; mix well. Add dry ingredients; stir just until dry ingredients are moistened. Do not over mix. Fill muffin cups about three-fourths full. Bake 20 to 22 minutes or until tops are golden brown. Cool in pan on wire rack 3 minutes; remove from pan. Serve warm. Cook's tip: To crush cookies place cookies in heavy duty resealable plastic bag; seal tightly. Crush with rolling pin. Or use food processor fitted with steel knife.
Dissolve yeast in warm milk. Sift flour with 3 tbs. sugar and salt, cut in butter. Add egg yolks to dry ingredients. Blend until smooth. Add yeast liquid to flour mixture and mix well. Place in large greased bowl and cover with wax paper. Let stand overnight in regrigerator. Next day, let bowl stand at room temperature for two (2) hours. Divide dough into three (3) equal sections. Roll each section into 12x6 inch rectangles. Beat egg whites until a foamy. Gradually and 1 cup sugar then add cinnamon. Beat until stiff. Gently fold in crushed nuts. Spread 1/3 of egg white mixture over each rectangle, do not spread on 1/2 inch of each 6 inches side. Starting on 6 inches side, roll gently as in jelly roll. Seal end with a little water. Cut each log into 1 inch pieces. Place each slice in greased muffin cups with the cut side up. Bake at 350 degrees for 25-30 minutes or until lightly browned. Store in air tight container.