HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook bacon as desired. Separate burger into 4 patties. Grill sirloin burger until done. When just about done place a slice of american cheese on each burger. Meanwhile, roast on the bbq slices of red pepper. Rinse all vegetables and slice into rounds. Choose your condiments. Build your burger! Salt and pepper to taste. Enjoy!
Mix the first 7 ingredients. Combine with cream cheese and fold in cheddar cheese and bacon forming into balls. Roll in nuts. Refrigerate a couple hours or over night. Serve with crackers or vegetables. Optional Decorations: Pine-cone - Shape into a pine cone and layer almonds slices up. Wreath - Mound into a circle forming a wreath, by placing a drinking glass in center of serving platter. Drop rounded tablespoonfuls of cheese mixture around glass, just touching outer edge of glass, to form ring; smooth with spatula. Remove glass. Garnish with additional parsley by pressing dried parsley into the cheese. Arrange pieces of red bell peppers in sets of three for the berries and add fresh parsley for the bow. Snowman - Make 2 balls one slightly smaller then the other. Wrap in plastic and chill till firm. Spread with softened whipped cream cheese using your hand to smooth out and fluff like snow. Decorate as you would a snow man. Dill or rosemary for arms, capers for button and eyes, carrot cut to make a nose and red pepper cut for mouth, scallions for the scarf or use your imagination. Most of all HAVE FUN! And enjoy your guests responses.
Prepare YOGURT CHEESE (recipe follows). Preheat oven to 300°F. Sprinkle graham cracker crumbs on the bottom of a 8-inch springform pan. In medium bowl with whisk, gently mix yogurt cheese, sugar, cocoa and cornstarch until well blended. Add eggs, vanilla and almond extract; stir until blended. Pour into prepared pan. Bake in oven for 55 to 60 minutes or until edges are set. Remove from oven to cooling rack. Cool 30 minutes at room temperature. With knife, loosen cake from side of pan. Refrigerate before serving. Garnish with fruit, if desired. YOGURT CHEESE: Line non-rusting colander or sieve with large piece of double thickness cheesecloth or large coffee filter; place colander over deep bowl. Spoon yogurt into prepared colander; cover with plastic wrap. Refrigerate until liquid no longer drains from yogurt, about 24 hours. Remove yogurt from cheesecloth; discard liquid.
For best results, please use Major Grey mild mango chutney with ginger and McCormick red curry powder. Cook and cool chicken, cut in 1/2 inch dice. Drain water chestnuts pat dry and quarter. Cut celery in half the long way and dice about 1/4 inch. Thinly slice green onions, white and green parts. Drain pineapple, pat dry and quarter each chunk. Toast walnuts and chop coarsely. Combine all salad ingredients in a large mixing bowl and stir gently with a large rubber spatula, In a separate small bowl, combine chutney, sour cream, mayonnaise and curry powder. Blend well. Add about half of the dressing to the salad ingredients and stir gently with a large rubber spatula. Add additional dressing to taste, but don't overwhelm the salad with dressing. Save any remaining dressing in the refrigerator. Turn the salad into a clean serving bowl and cover. Refrigerate for at least 4 hours until very cold.
Combine first 3 ingredients in a bowl; set aside. Combine mayonnaise and next 4 ingredients; fold into egg mixture. Line taco shells with lettuce. Spoon egg salad evenly onto taco shells. Garnish, if desired, and serve with salsa.
If you buy Lamb Shoulder with bone, go ahead and cut the meat off the bone and remove as much fat as you can, not all but enough to make it lean. Salt and pepper the Lamb to taste and coat with flour and add to the crockpot. Chop the onion into large chunks ( I cut the onion in half then chop each half into thirds and then in half). Then Chop your carrots and Celery and add to the crock pot. In a large bowl mix the bottle of beer and the can of Chicken stock together with the Rosemary, Garlic Powder, Onion Powder and Vinegar (if choosing to add that). pour over the contents of the crock pot. Dice the Potatoes into bite size pieces and add to the crock pot and cover cooking on low for 7 hours. After 7 hours on low mix cornstarch with some liquid from crock pot until there are no chunks or cornstarch left, then mix into crock pot and let cook for an additional 1 hour on low. Serve and enjoy. Go ahead and season with salt & pepper to taste, or if you want an additional flavor added to ahead and use seasoned salt. (Now in the picture I didn't add the flour or cornstarch because I wanted it as a soup, but If you want a nice stew go ahead and add them. If you feel like it's going to be a little too thin still you can add less Chicken stock, but I feel like it tastes great as a soup).
Preheat the oven to 350 degrees Fahrenheit. In a large bowl, combine 1/4 cup olive oil, the garlic, and the cumin. Add the bread and toss. Scatter the bread onto a baking sheet and bake, tossing occasionally, if necessary, until toasted. In the same bowl, mix the celery, chickpeas, jarlsberg, almonds, vinegar, and the remaining 1/4 cup of olive oil. Add the bread and toss. Let stand for 1 hour. Season with salt and pepper if you want. Tip: something I haven't tried is toasting the bread in the toaster first and then dipping.
Beat eggs, sugar and oil. Add sifted flour, baking soda, baking powder and cinnamon. Mix in pineapple and walnuts or pecans. Pour into 2 loaf pans. Bake at 325 degrees for 50-60 minutes.
In a medium bowl whisk the first 6 ingredients, the marinade, until smooth. Place the salmon in a large, resealable plastic bag and pour in all but 1/3 cup of the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 30 minutes. Prepare the grill for indirect cooking over high heat (450° to 550°F). Remove the fillets from the bag and discard the marinade. Grill the fillets, skin side down, over indirect high heat, with the lid closed, 10 to 12 minutes. During the last 2 minutes of grilling time, brush the fillets with the 1/3 cup reserved marinade. Slide a spatula between the skin and flesh and transfer the fillets to serving plates. Serve warm.
Melt butter in a large saucepan over medium-high heat. Add onions, carrots and celery and cook until softened, 8 to 10 minutes. Stir in garlic, basil, thyme and tarragon (optional). Cook 1 minute. Stir in flour and cook 4 to 5 minutes, stirring occasionally. Add chicken broth, tomatoes and their liquid, and tomato juice. Bring to a boil. Reduce heat and simmer 10 minutes. Stir in heavy cream or whipping cream and sugar. Cook 5 minutes until heated through. Just before serving, stir in fresh dill.
Cut mushrooms into quarters. Heat oil and add onions. Saute till brown. Mix ginger and garlic pastes in water. Add it to the onions. Let water evaporate. Add turmeric powder, red chilli powder and dhaniya powder. Saute well. Add grated tomatoes and saute till oil separates. Add fresh mushrooms and greenpeas. Mix with the masala and add salt. Fry well. Add 3/4th cup water and cook by covering with a lid. When done, add garam masala and cashew paste. Cook covered for 5 minutes on low heat. Garnish with chopped corriander (cilantro) and serve hot with roti.
For crust, preheat oven to 275F; crumble ingredients together until well mixed; Press into a greased 9x13 pan and bake in a slow oven (275F) for 8 minutes; increase temp to 375F and top with second mixture and continue baking. For topping: Mix all ingredients well; spread mixture over the partially baked crust and continue baking in a moderate oven (375F) until well set and slightly browned, about 30 minutes; cool and cut into squares.
Preheat oven to 400°F. Line a large 9-inch pie plate with rolled out pastry dough, prick with a fork and bake for 10 minutes. Remove from oven and reduce heat to 350°F. In a small bowl, combine sugar, flour and salt. Mix well and spread evenly over the bottom of the crust. Warm cream in the microwave, (warm, not hot) and then carefully pour the warmed cream over the sugar mixture, completely covering it. In bits, dab butter over the cream. Bake at 350°F for 45 minutes to an hour, or until golden spots form on the top. The filling will seem liquid but will become firmer as it cools.
Bring the liquid and spice to a simmer and cook until the sugar dissolves. Add the peeled pears, steams on. Simmer for 15 minutes. The pears should be covered with the liquid, so use the right pot (thick bottomed pot). After simmering, remove from heat and cool the pears in the liquid. Turn into a bowl that will keep the pears covered in the sauce and refrigerate covered with saran wrap. Marinate for a day or two. Remove sauce and keep pears in the fridge covered. Bring sauce to a simmer and reduce by half. Chill sauce and pears until ready to service. Serve in martini glasses with good vanilla ice cream. Pour warm sauce over the pears.
Presoak Fish in a large baggie in the ginger ale. ( about 4 hours), then drain and wash. Crush corn flakes and Capt'n Crunch into a fine mixture. Add clove, and flour stir. Dip fish in beaten egg and then roll in the dry mix. Place fish in a Hot skillet cook each side until lightly golden brown. Turning only once. Place on paper towel, drain and serve with your favorite tartar sauce.
Cut the small lettuces in half and place on four plates. Divide the edamame, radish slices and pieces and carrot matchsticks evenly amongst the four plates. Place the remaining ingredients in a blender or food processor and blend until smooth. Drizzle over the salads and serve.
Heat oven to 325°F In medium bowl, combine bread crumbs, Parmesan cheese and chili powder, mix well. Stir in melted butter. pat in bottom and 1 inch up sides of ungreased 9 inch springform pan. Set aside. Heat oil in medium skillet over medium heat until hot. Add onion, stir to coat. Add lime juice, cook 4 to 5 minutes or until onion has softened, stirring frequently. Add garlic, cook and stir 30 to 60 seconds or until fragrant. Remove from heat. Add corn, chiles, cumin salt and hot pepper sauce. Mix well. set aside. Beat cream cheese in large bowl on medium speed until fluffy. Beat in sour cream. Reduce speed to low, beat in eggs one at a time, scraping down sides of bowl after each addition. Stir in Monterey jack cheese. Stir in chile mixture. Pour in crust lined pan. Bake at 325 F for 55 to 65 minutes or just until center of cheesecake is set. Cool cheesecakein pan on wire rack for 1 hour. Cover, refrigerate at least 3 hours before serving. Just before serving, run knife around adge of cheesecake to loosen, remove sides of pan. Arrange halved tomatoes around edge of cheesecake. Serve with crackers.
Prepare graham cracker crust in 9 x 13 pan. Blend together next 5 ingredients. Add one litre tub Cool Whip and beat until smooth. Pour over crust. Chill 4 hours or overnight. Top with your favourite canned pie filling.
Remove the stalks from the mushrooms and chop the stalks finely. Mix with the marinade ingredients; pour this mixture over the mushroom caps and leave for 3-4 hours. Prepare the batter by beating together the egg white and flour, then adding the water gradually, still beating, until the batter has the consistency of heavy cream. Heat 1 inch oil in a deep skillet. Drain the mushrooms, dip them in batter and deep fry, about 6 at a time, for 2-3 minutes. Drain on paper towel and keep warm while cooking the remaining mushrooms. Serve immediately on a bed of shredded Chinese celery cabbage garnished with watercress.
Cut bread into 1/2" thick slices, spread with butter. Place on baking sheet and sprinkle with spices (and Parmesan) and place under broiler until lightly toasted, about 2 minutes.
If needed, remove shrimp tails/shells. In skillet, coat bottom with a little olive oil or non-stick spray. Add shrimp (can be cut into smaller, bite-size pieces) and green onion. Let simmer while you are doing this next step. Add to your reserve liquid the mustard, lemon juice, parsley flakes, cayenne pepper, garlic and onion powders. Mix well and add to simmering shrimp. Add in your stewed tomatoes and tomatoes and chilis. Prepare your rice as directions on box suggest. Turn heat to medium and simmer til half of liquid is gone and rice is done. You can adjust spices here to suit your taste. I usually add a little more garlic and salt, but taste and modify as you would like. Serve shrimp and sauce over rice.
Preheat oven to 350 degrees. In a medium bowl combine cake mix, apple pie filling and eggs. Mix on medium speed for 2 minutes. Spray a 9X13 pan with cooking spray. In a small bowl, mix sugar and cinnamon well. Pour half the cake batter into the sprayed pan. Sprinkle half the sugar/cinnamon mixture over the cake mixture. Pour remaining cake mixture into the pan, and spread evenly. Sprinkle the remaining sugar/cinnamon mixture on top. Bake for 25-30 minutes. ***Original recipe also stated that you could switch spice cake mix with a yellow cake mix and Peach pie filling for the apple pie filling. It also said that there was no need for frosting, but a dollop of cool whip might be nice.
Preheat oven to 375°F. In a bowl whisk together, flour, baking soda, baking powder and salt. In another bowl with an electric mixer beat together butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in flour mixture until just combined. Chop chocolate into 1/2 inch pieces and stir into batter with apricots and pecans. Working in batches drop dough in heaping tablespoons about 2 inches apart onto ungreased baking sheets. Bake in upper and lower thirds of oven, switching positions of sheets halfway through baking about 12 minutes total or until golden. Cool on cookie sheets on racks for 5 minutes and then transfer with a spatula to racks to cool completely. Keep in airtight container at room temperature for about 5 days.
Pre-heat oven to 375 degrees. In a mixing bowl combine eggs and sugar; set aside. Melt butter and chocolate in a small saucepan over low to medium heat. Bring to a boil. Remove from heat. Slowly pour hot chocolate mixture into egg/sugar mixture while whisking continuously, so as not to cook the eggs. Beat well. Pour mixture into pie crust. Bake at 375 degrees for 26 minutes. (A crust will form on top, but will be gooey and chocolatey in the middle!).
Cook the pasta in a large pot of boiling salted water until just el-dente; drain. Reserve and set aside about 1/2 cup pasta water. In another heavy bottomed pot heat olive oil over medium heat. Add in garlic and dried red pepper flakes; saute for about 2 minutes. Add in 1/2 cup Gorgonzola cheese, whipping cream, half and half and black pepper; bring to a light boil and simmer until the sauce thickens (about 5 minutes) season with salt if desired. Add in the cooked fettuccine to the sauce; toss to coat, remove from heat. Add in the slightly beaten eggs, toss again to coat. Add in the chopped proscuitto, 1/2 cup Gorgonzola, 3/4 cup Parmesan cheese and parsley; toss together. Add in a small amount of reserved pasta if needed to thin out sauce (start by adding in a small amount of water). Sprinkle with 1/2 cup Gorgonzola and 1/2 cup Parmesan cheese over the fettuccine, the transfer to a large bowl. Delicious!
Blend the ingredients starting from coriander powder to water to a smooth paste. heat the oil& ghee in a wok add the mustard seeds fry till the seeds splutter. add sliced shallots, garlic,slit green chillies& curry leaves. saute till shallot is soft. now add the blended paste, fry over low heat till oil separates. add thin coconut milk& the cut potatoes. boil till potatoes are cooked. add the hard boiled eggs& thick coconut milk. bring to boil stirring constantly. remove from heat. serve hot.
Combine sour cream and baking soda;allow to work while mixing rest of ingredients. Cream together butter and sugar. Add eggs and vanilla. In a separate bowl combine dry ingredients and mix alternately with sour cream into batter mixture. In a separate bowl,mix cinnamon and brown sugar. In a greased loaf pan,alternate a third of the batter with a third of the cinnamon filling;repeat. Swirl with a knife. Bake at 350F for 1 - 1 1/2 hours.
Wash the chicken parts and pat dry. Mix all the dry ingredients together in a large bowl. Dip chicken into milk and dredge in flour mixture. Repeat. Deep fry at 360°F for 20 minutes.
Preheat oven to 350* and grease and flour a 10-inch Bundt pan or 4-liter tube pan. In a large mixer bowl, combine cake mix, eggs, applesauce, butter and water. Beat on low speed for 1 minute to blend, then on medium speed for 2 minutes. Stir in diced apples and cranberries. Spread batter evenly in prepared pan. Bake 55 to 65 minutes or until a cake tester inserted in center comes out clean. Cool 25 minutes in pan on a wire rack, then remove cake and cool completely.
In a large nonstick skillet, saute the onion, celery, green pepper, mushrooms in oil until tender; add garlic, cook 1 minute longer. Stir in the tomatoes, water, rice, soy sauce, parsley, salt, paprika, cayenne, chili powder and pepper.to a 2-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 65-70 minutes or until rice is tender and liquid is absorbed. Top each serving with 1 tablespoon sour cream.
Preheat oven to 350*. Lightly spray a 9" deep dish pie plate with cooking oil and set aside. Mix the corn flake crumbs with the melted butter. Using the back of a spoon, press into the bottom (not the sides) of the pie plate and bake for 5 minutes. Set aside. In a medium sized non-stick skillet, fry sausage until cooked and browned. (Mashing with a fork while cooking, will make it crumble nicely.) Drain the sausage on several paper towels, and set aside. Wipe the skillet dry using paper towels. Add the mushrooms and onions, and fry until the onions begin to soften. Dry frying will bring out the flavour in both the onions and the mushrooms. Toss with 3/4 cup reserved sausage and sprinkle over the cornflake crust. Top with shredded cheese. Mix together eggs, cream, thyme, salt and pepper. Carefully pour this mixture into the pie plate, so as not to disturb the crust. Sprinkle with chives. Bake at 350* for 35 minutes or until set and beginning to brown around the edge. Cool for 5 minutes before cutting.
Using a small saucepan, add currants and just enough of the red wine vinegar to cover them. Boil 3 minutes until the liquid has almost evaporated (reserve the liquid). Set aside. Heat 4 tablespoons (8 teaspoons) of the olive oil, in a large non-stick frypan, using a low heat. Season with salt and pepper and add the onion. Cook, stiriig occasionally for about 20-25 minutes, or until the onion has caramelised. Don't be tempted to turn up the heat,as you want the caramelised flavour to develop slowly. Stir in the currants and vinegar mixture. Set aside. Using a large bowl, add the cooked rice, parsley, mint and chillis. Stir in the lemon juice and the remaining olive oil. Add half of the onion mixture and half of the pine nuts. Toss to combine. Top with the remaining onions and pine nuts to serve.
Combine dry ingredients. Add wet ingredients and mix Bake on waffle iron at a high setting.
In a skillet, saute the onion, green pepper and ground beef until beef is browned. Drain any liquid or grease off. Add brown sugar and chili sauce and mix well. Add tomato paste, then fill the can halfway with water (about 3 ounces) and stir into mixture. Simmer on low heat until hot and bubbly. Add salt and pepper to taste. Serve on buns or homemade bread with your choice of condiments. We like to melt cheese on top!
Combine lime juice, oil, honey, soy sauce and ginger. Add scallops and toss to coat. Cover and refrigerate 1 hour, stirring occasionally. Remove scallops from marinade, reserving marinade, and thread evenly on 4 skewers. Place skewers on shallow baking pan that has been sprayed with non-stick coating (or line with non-stick foil for easy cleanup). Broil 4-6 inches from source of heat 2-3 minutes. Turn and baste with reserved marinade and continue cooking 2-3 minutes, or until opaque throughout. Place sesame seeds on waxed paper and roll each skewer over the seeds to evenly coat scallops.
Preheat the oven to 375F and grease a 9x13-inch baking dish with olive oil. Put 2 tablespoons of oil in a small skillet over medium-high heat. When hot, add the millet and cook, stirring frequently, until fragrant and golden, about 2-3 minutes. Do not overcook. Spread in the bottom of the prepared baking dish. Scatter the squash or pumpkin cubes and the cranberries on top of the millet. Sprinkle with salt and pepper and the sage and drizzle with syrup. Mix together the stock and cream then carefully pour the warmed stock over all. Cover with foil and bake without disturbing, for 45 minutes. Carefully uncover and turn the oven to 400°F Adjust the seasoning if necessary. If it looks too dry, add more water or stock until moist. Sprinkle the pumpkin seeds on top, and return the dish to the oven. Bake until the mixture bubbles and the top is browned and the millet is cooked through, another 10 minutes or so. Serve.
Peel and slice the potatoes 1/8-inch to 1/16-inch thick (6 cups). Preheat the oven to 325 degrees. Dribble 1 tablespoon olive oil into a 2-quart rectangular or oval baking dish 14 x 8 x 2 and scatter 1/4 of the minced garlic over the bottom of the pan. Arrange the vegetables in layers, starting with potatoes and peppers, finishing with tomatoes and onion. Sprinkle with salt, freshly ground pepper, garlic, and oregano between each layer. Pour the remaining olive oil over the surface and bake in the oven for 1 1/2 hours, or until fork tender.
Sausage -- In a medium sauce pan, saute the sausage, breaking it up as it cooks, on medium heat until cooked through. Make sure to drain the sausage well before making the rest of the sauce. I use hot breakfast sausage, but use what you like best). Once the sausage is drained well, return to the sauce pan and add the green chilies, scallions, cream, red pepper flakes, cumin and oregano. Mix well to combine and taste for any additional seasoning (salt or pepper). Let it simmer on medium to medium low for 4-5 minutes. The cream will help it thicken naturally. After the gravy cooks 4-5 minutes, stir in the cheese and heat through just to melt the cheese. This should be done just a few minutes before serving. Prepare the Base -- As I said, you can really use anything. Grits were excellent, croissants would be wonderful too. I happen to use Pillsbury (or a canned) biscuit, or you could certainly make your own too. I cooked the biscuits according to package directions. But NOTE, I brushed the biscuits (before baking) with a mix of butter, chili powder, and cumin for a little extra flavor. Serve -- Simply serve the gravy over your choice of the bottom layer. Garnish with extra cheese if you want and the extra scallion. A poached egg would be great, or even some scrambled eggs on the side. Just ENJOY!
Heat oil in a large nonstick skillet over medium heat. Add onions and garlic. Sprinkle with coriander, cumin, clobes, cinnamon, and jalapeno. Cook, stirring frequently, 5 minutes. Add peas, tomatoes, salt and pepper. Mix well so that spices are evenly distributed. Cover and cook 5 minutes. Add rice. Cook, stirring constanly, until mixture is well blended and rice is hot. Top each serving with chopped fresh cilantro, if desired.