HumbleIntelligence/food-ner-1-Million huggingface dataset:
Turn oven on to broil. Place buns, split, on pizza pan (cut side up). Place under the broiler just until the buns start to toast. Watch these closely because they can burn easily. Remove from oven and turn the oven to 425. Top with pizza sauce, cheese and all of the other ingredients. Place in oven for 5-10 minutes or until cheese is melted. Enjoy!
Season chicken breast with salt & Mrs. Dash and place in crock pot with 1 cup of water and cook on low for about 4 hours (you can also simmer in a pot with water for a quicker cooking method, the goal is to cook the chicken breast so it will easily shred). Allow chicken to cool for 15 minutes before shredding.  Pre-heat Oven to 400 degrees.  Prepare Saffron Yellow Rice according to package directions (my personal favorite is Mahatma Saffron Yellow Rice).  Wash & seed the banana peppers.  Make a slit down the center of the peppers so you can stuff them.  Coat the banana peppers with 2 Tbsp Olive Oil, salt & Mrs. Dash. Place in baking dish.  Shred chicken breast in large mixing bowl.  Mix cream of chicken soup with one can of water and whisk until blended.  Add about half of the prepared rice and half of the prepared cream of chicken soup to the shredded chicken. Mix well. The mixture should be creamy, but not too runny.  Stuff the chicken rice mixture into banana peppers.  Top with shredded cheese.  Bake for 25 minutes until cheese is bubbly.  Enjoy!
Combine 1 cup grape juice and sugar in a small saucepan and sprinkle with gelatin. Let gelatin stand 1 minute to soften. Cook over moderate heat, gently stirring occasionally, just until sugar and gelatin are dissolved. Remove from heat and stir in Elderflower Presse, food coloring, and remaining cup grape juice. Pour into a 5-cup mold and chill, covered, until firm, at least 8 hours. Dip mold in hot water a few seconds, then invert a plate over gelee and flip gelee onto plate.
Mill the sugar on Speed 9 for 6 secs til you have fine icing sugar. Add fruit to bowl, along with egg white if using and 500g ice. Bring speed up to 10, use spatula to move the mixture around for up to 30 secs until the mixture moves by itself. Taste and check for sweetness levels and consistency to your liking, then add up to 100g more ice through the lid while on Speed 10 for up to another minute or longer. The raspberry seeds need that extra bit of time if you'd like a smoother texture. Eat immediately or freeze in a container, then churn once more on Speed 8 just before serving. I have tried putting the mixture back in the freezer after the second churn to keep it for a longer period without needing to process it again before eating, and that seems to work pretty well.
Preheat a stovetop or outdoor grill over high heat. Rub the corn with the oil and place on the hot grill. Cook, turning often, until the corn is charred all around, about 8 minutes total. Remove from the heat and let cool slightly before cutting the kernels off the cob. Place a large skillet over medium-high heat with the butter. Once melted, stir in the shallot, garlic and half of the corn. Cook until softened, about 5 minutes. Season with salt, pepper and cayenne. Add the cream cheese and heavy cream and cook over low heat until the mixture has reduced by half, and slightly thickened. In the meantime, bring a large pot of cold water to a boil. Season liberally with salt, and add the gnocchi. Cook according to package directions. Remove about 1/2 cup of the pasta cooking water before draining the gnocchi and add it to the sauce. Stir the cooked pasta to the sauce and stir in the cotija cheese, and lime juice. Give it a taste and adjust seasoning accordingly, adding more salt or pepper as needed. Garnish with the remaining corn, cilantro and paprika.
Preheat the oven to 350 degrees, and greased a baking dish. Peel the film at the corner of the Simply Potatoes package to vent and heat on high for 3 minutes in the microwave. Carefully remove the film (be careful not to burn yourself with steam) and stir. Microwave on high for 1 more minute. In a large bowl, mix the potatoes, goat cheese, cream cheese, and butter. Stir together until well-blended. Carefully stir in the crumbled bacon, bell pepper, green onions, and pepper. Taste at this point and see if you want to add the salt. Stir in 1/3 cup of the cheddar and parmesan cheese until well combined. Transfer to a prepared baking dish and sprinkle with the remaining cheese. Bake, uncovered, for 20 to 25 minutes or until heated through.
Soak mushrooms in warm water to cover until softened, about 20 minutes. Drain, discard stems and finely chop caps. Crumble meat into a large bowl. Add mushrooms, onion, water chestnuts, green onions, garlic, soy sauce, oyster-flavored sauce, and sesame oil. Mix well. Sprinkle cornstarch over meat mixture & mix well. Divide mixture into 4 equal portions into a patty about 1" thick. Place patties on a oiled grill 3-4" above a solid bed of low-glowing coals or on a medium-high gas grill. Cook, turning once, until done to your liking, 3-4 minutes per side for medium-rare. Serve in buns with your favorite condiments.
In a large skillet, over medium high heat, heat the olive oil; saute chicken and garlic in olive oil seasoned with pepper, until chicken is no longer pink (5 minutes). Add vegetables, broth, basil, and cheese; simmer until most of the broth has cooked off (about 15 minutes). Mix vegetables with pasta and serve.
Mix 1 tablespoon chili powder, 1 teaspoon paprika, 1/2 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1 teaspoon brown sugar and 1 tablespoon vegetable oil in a small bowl and stir to combine a paste. Preheat oven to 400F degrees. To prepare the fish, start by wiping the flesh with a dry paper towel to remove any excess moisture. Rub the blackening paste on one side of the fish. Pour a small amount of vegetable oil into a large saute pan and heat over medium-high heat. When pan is nice and hot, carefully place fish into preheated pan. Sear on both sides for 2-3 minutes each side. Remove fish from pan and place onto a cookie sheet lined with tinfoil. Place pan into preheated oven and bake for 10-15 minutes or until cod is cooked through. Remove pan from oven and place fish on top of steamed rice or whatever you're serving. Top fish with salsa, a lime wedge and extra cilantro. For Mango salsa, mix 1 mango, red onion, diced red bell pepper, 1/2 jalapeno, and juice of 1 lime, 3 tablespoons fresh cilantro, and salt to taste. Can be made a few hours ahead. Taste just before serving and adjust seasoning as needed.
Preheat oven to 375-degrees (F). In a small cup or bowl, combine flaxseed meal and water. Allow to sit 3-5 minutes. Cream coconut oil and sugars until well blended. Add eggs, one at a time beating well after each one. Stir in vanilla and flaxseed mixture. In a separate bowl, stir together flour, baking soda, salt and nutritional yeast. Add flour mixture slowly to coconut oil mixture and mix well. Add oats and chocolate chips, cherries, and almonds ("add ins"). Press dough into a greased 9x13 pan and bake for 20-25 minutes.
In a medium bowl mash avocado with a fork. Add cheese; stir until smooth. Stir in catsup, horseradish, lemon peel, lemon juice, and chili powder. On one tortilla spread 1/4 cup of the avocado mixture, leaving 1-inch border around the edges. Top with a layer of spinach. Sprinkle with a scant 2 tablespoons almonds and about 1/4 cup shrimp. Roll up tightly. Secure with a party pick, if necessary, to prevent unrolling. Repeat with remaining tortillas, avocado mixture, spinach, almonds, and shrimp. Place rolled tortillas on a tray or platter. Cover and chill up to 4 hours before serving. To serve, cut each rolled tortilla into 1-inch slices, discarding ends. Secure with party picks, if necessary. Arrange slices on a serving platter.
Beat eggs very well with a mixer, gradually add sugar beat until thick and lemon colored. Stir in milk and heat, stirring until thickened. Remove from heat and cool mixture. Add cream and vanilla, cover and chill mixture. Pour into ice cream maker and follow manufactures directions.
In large skillet, cook chicken in hot oil until brown. Add onion and garlic, saute until tender, about 5 minutes. Add mushrooms and ROTEL tomatoes; reduce heat. Cover and simmer 25 minutes, stirring occasionally until meat is done. Sprinkle with cheese. Replace cover and heat until cheese melts. Serve over rice.
Separate endive leaves, rinse and set aside. In large bowl, combine and toss crab meat, red onion, red bell pepper, roasted garlic and parsley. Mix well. Add Worcestershire, hot sauce and half of the mayonnaise, mix well. When desired consistency is reached, finish with salt and pepper. If too dry, add the rest of the mayonnaise and re-season. Scoop about one tablespoon of crab salad into separated endive leaves and serve.
Use immersion blender to emulsify oil, lime juice and water. Add rest of ingredients and blend again. Can be used on lettuce, mixed vegetable, chicken or shrimp.
Combine the chicken, breadcrumbs, egg white, lemon rind, garlic, mint, rosemary and tomato paste in a processor and pulse until smooth. Wet your palms. Shape the mixture into 4 burgers. Now make the sour cream sauce. It's simple. All you got to do is mix all the ingredients for it together and that's it- it's ready. Spray a little oil in a non-stick pan. Cook the burgers until well browned on both sides and cooked through. Slice the buns horizontally. Layer the lettuce, burger, sour cream sauce, tomato and onion on the bottom half of the bun. Place the top half of the bun over it. Serve warm.
Put eggs in a saucepan; cover with water. Bring just to a boil. Reduce heat; gently simmer 10 minutes. Lift out eggs with a slotted spoon; set aside. When cool enough to handle, roll eggs on a counter to crack shells all over. DO NOT PEEL! Meanwhile, bring 3 cups of water to a boil, add the tea bags and soy sauce; remove from heat and steep 5 minutes. Discard tea bags, squeezing to extract as much liquid as possible. Place eggs in liquid, simmer gently for 10 minutes, then refrigerate for 6 hours or overnight in liquid. Drain eggs; peel and blot dry. Let them stand for at least 1 hour uncovered in the refrigerator for the marbled pattern to develop. Carefully cut the eggs in half lengthwise; remove and mash the yolks. Combine yolks with crabmeat, shallots, and minced pickled ginger. Blend the pickled ginger liquid (if using), mayonnaise, vinegar, and wasabi together; combine with crab mixture. Season to taste with salt and pepper. Fill each egg half with rounded mound of the crab mixture. Top with a small slice of pickled ginger and a piece of chive.
In a small mixing bowl, beat cream and sugar until soft peaks form. In a large mixing bowl, combine the milk, extract and food coloring if desired. Add pudding mixes; beat on low speed for 2 minutes or until thickened. Fold in cream mixture and chocolate chips. Pour into pastry shell. Refrigerate for 3 hours or until set.
Pour everything in the blender. Mix in blender for 30 seconds. Pour in your cup.
Preheat oven to 350F; grease and flour two 8" round cake pans. Cream butter and sugar until light and fluffy; add vanilla. Sift flour and baking powder together; add alternatively to butter mixture with milk. Beat eggs whites until stiff; fold into batter. Pour into greased and floured pans; bake for 35 minutes. When done, turn out onto grate to cool. While cake is baking, boil together sugar, butter, egg yolks, and coconut water until thick enough to spread. Remove from heat; stir in pecans and coconut. Spread between cooled layers.
Cook the diced salt pork over moderate heat, stirring occasionally, so that all of the pork pieces become brown but not too dry. Remove them from the pan with a slotted spoon. Saute the onion in the pork fat just until tender, but not brown. Add the water, corn, potatoes and salt, cooking, uncovered, until the potatoes are almost soft. Add the milk and simmer very gently for 10 to 15 minutes to let the flavor ripen. Taste for seasoning, adding a good bit of freshly ground pepper. Sprinkle the surface with the salt pork and serve with a large supply of soda crackers.
Cut beef into 6 serving-size pieces. Layer half of the beef, mushrooms and onion in 3 1/2 to 4-quart slow cooker; repeat layers. Pour soup over ingredients in slow cooker. Cover; cook on low setting for 8 to 10 hours or until beef is tender and no longer pink. Before serving, toss stuffing mix and contents of seasoning packet with melted margarine and 1/2 cup liquid from pot. Place stuffing on top of contents in slow cooker; cover. Increase heat to high setting. Cook 10 minutes or until stuffing is fluffy. Sprinkle with cheese; cover. Cook until cheese is melted.
Add the beef, onion and salt to a large pot and add water to cover. Bring to a boil, reduce heat to medium-low and simmer for 1 1/2 to 2 hours, or until meat is very tender. Remove the meat and reserve the stock for soup or other recipes. Shred the meat with your fingers when it is cool enough to handle. Add the olive oil, vinegar, oregano, salt and pepper to a large bowl and whisk together. Add the tomatoes, sliced onion and chiles and toss together. Set a side for a few minutes to let the vegetables marinate. Gently toss the shredded beef and avocados with the marinated vegetables and adjust seasoning. Spread on a serving platter and serve chilled or at room temperature with warm tortillas.
Add chicken and broth to large nonstick skillet. Bring to a boil. Cover; reduce heat. Simmer 8 to 10 minutes or until chicken is done. Drain; cool slightly. Shred chicken or cut into thin strips. Spread each tortilla with cream cheese to within 1/2 inch of edges. Sprinkle evenly with seasonings. Top evenly with chicken, slaw mix and chopped pepper. Press lightly to flatten. Fold up bottom edge, then roll tightly to form wrap. Wrap in plastic wrap and chill until serving.
In wok or large skillet, cook oil over medium heat. Add carrot, green onion, garlic and cucumber. Cook over medium heat, stirring occasionally, until crisply tender (4 to 5 minutes). Add remaining ingredients except SPAM and bamboo shoots. Continue cooking, stirring constantly, until sauce is thickened (5 to 6 minutes). Add SPAM and bamboo shoots. Cook over medium heat until heated through (4 to 5 minutes). Serve over rice.
In a heavy 3-quart saucepan over medium heat, warm the olive oil for about a minute, tipping the pan to coat the bottom evenly. Add the onion and saute, stirring constantly, for about 5 minutes or until the onion is soft and transparent, but not yet brown. Pour in the rice and stir for about 3 minutes, until all the grains are coated with the oil. (Do not let the rice brown.). Add the boiling chicken stock and water to the rice. Add the tomatoes, curry powder, pepper and salt, and return the mixture to the boil, making sure to stir occasionally. Cover the saucepan and reduce the heat to a simmer. Cook for 20 minutes or until the rice has absorbed all the liquid. Serve warm.
Don't fill your stockpot more than half full with shortening/oil, to allow for the inevitable boiling up when the hens are added. Also, be sure the hens are at room temperature so the fat temperature doesn't drop dramatically from the shock of an ice-cold bird. Rinse the hens and pat completely dry, inside and out, with paper towels. Let stand at room temperature for 1 hour. Preheat the oven to 200 degrees F. Place a large wire cake rack over a jelly roll pan/cookie sheet. In a stockpot, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 375 degrees F. Carefully put 1 Cornish hen in the hot shortening. Deep fry, turning occasionally, until golden brown.
Place chicken in large ziplock. Mix together soy sauce, lime juice, Worcestershire sauce, garlic and mustard. Reserve 1/4 cup marinade. Pour remainder over chicken in bag. Toss to coat well. Marinate in refrigerator 30 minutes or up to 4 hours. Drain chicken; discard leftover marinade. Sprinkle chicken with pepper. Grill chicken by cooking over medium-high heat 5 to 6 minutes per side or until done.
Melt the butter first. Combine the rest of ingredients saving the ketchup for last. Stir together and simmer. For a spicier sauce add some tobasco sauce. Be careful not to overpower the sauce.
Peel potatoes, cut the larger ones in half, and boil for 20 minutes or until soft. Mix together the flour, butter, fenugreek powder, and salt until the dough has a shaggy consistency from the butter chunks. Add a little water, until mixture becomes crumbly. Keep adding water, kneading the mixture till it becomes a soft pliable dough. Knead the dough until dry ingredients are fully blended. Wrap in plastic wrap and set aside for 20 minutes. Heat 2 tablespoons of olive oil in a pan. Add ginger, garlic, and coriander seeds. Stir fry for 1 minute, add onions and saute till light brown. Add cilantro, lemon juice, turmeric, peppers, and garam masala. Stir fry for 2 minutes. Break potatoes into small pieces, but don't mash them, and add to the pan. Stir fry for 2 minutes. Set aside and allow to cool. Heat enough oil to immerse the largest samosa to 375°F. Divide dough into 8 equal portions. Use a rolling pin, roll a piece of dough into a 5" oval, as flat as you can make it. Cut in half. Run a moist finger along the perimeter of each half. Place a tablespoon of the filling into each half. Fold the dough over to fully cover the filling and press any loose pieces together. Shape each half into a triangle. Repeat for remaining dough and filling. Fry samosas, ensuring that they aren't crowded in the pan. Remove and place on cooling rack when golden brown.
Heat the oil in a medium saucepan. Add the pork, garlic and onion and season with salt and pepepr. Cook over high heat, stirring occasionally, until the pork is no longer pink, about 4 minutes. Add the chili paste and cook, stirring, for 2 minutes. Add the stock and bring to a boil. Cover and cook over low heat for 15 minutes. Add the zucchini to the saucepan and cook over moderate heat until almost tender, about 2 minutes. Add the tofu and simmer for 2 minutes longer. Add the scallions and fresh chile and simmer for 1 minute longer. Ladle into bowls and serve with steamed white rice on the side.
Heat a little oil in a large, heavy based pan. Add the onions and fry for 5 minutes. Now add the peppers and fry for 2 more minutes. Remove from the pan. Add a little new oil to the pan and fry the aubergines for 5 minutes, then add the zucchini and fry for 3 minutes. Remove from pan. Add the garlic, bay leaves, thyme, sugar and tomatoes to the empty pan and simmer until the tomatoes start breaking down. Return all the vegetables to the pan and simmer on low for about 15 minutes. Stir regularly and season with salt and pepper. The vegetables should be very soft but at the same time still have some of their texture. Season with more salt and pepper to taste. Serve immidiately or allow to cool down and serve it cold.
Boil potatoes in skin, allow to cool, then peel and chop into big chunks. Shell eggs and chop into big chunks. Put all together in a big bowl and add mayo, salt and pepper. Mix lightly and put in the refrig for 1/2 day or so.
Prepare the vegetables and dressing ahead of time and put into the fridge so they can be nice and cold. Cook the noodles according to package directions, they cook in only about 2 minutes so watch out! Drain the noodles in a colander and rinse, rinse, rinse in cold water until they are cool to the touch. Let them drain for about 5 minutes, then rinse them again and shake them out. You want to get as much of the starch off as possible and get them nice and cold. After the noodles have drained, put them in a bowl and add the cucumber and edamame, then toss the dressing into the salad and top with grated carrot for garnish. If you can wait, put back in the fridge for about an hour, if you cannot wait, it will still be delicious!
Set oven to 350 degrees. Line 12 muffin tins with paper liners. In a bowl, whisk flour, oats, bran, baking powder, baking soda and salt. In another bowl, whisk egg, oil and brown sugar together. In a small bowl mix together the mashed banana, buttermilk and molasses; add/mix into the oil mixture to combine. If you are adding in a chopped apple, peel the apple now, then mix it in with the flour mixture. Make a well in the center of the flour mixture. Add in the banana/oil mixture into the flour mixture; stirring only to combine (do not overmix, don't worry about any lumps). Gently stir in raisins and nuts. Divide evenly between prepared muffin cups (almost to the top). Bake for 20-22 minutes, or until muffins tops spring back when lightly touched, and a toothpick comes out clean when inserted in the center of the muffin.
Heat together the water and salt until salt is dissolved, then allow to cool to room temperature for about a half hour. Add the sugar, syrup, onions, garlic, cloves, and lemon and cayenne pepper (if using). Add pheasant, cover and refrigerate overnight. The next day, preheat oven to 350 degrees F. Place brined pheasant in a roasting pan breast up and insert a tablespoon of the butter under the breast skin. Rub the rest of the butter all over the pheasant, then roast uncovered for about 1-1/2 hours; check after an hour, though. Baste frequently! And if you like, to keep the breast meat moist, you can cover it with bacon strips as well.
Pour the cream soda into a large pitcher and very carefully stir in the schnapps. Serve immediately.
Heat oven to 200oC. Make a small cut at the top of each fig and push in a little piece of gorgonzola. Wrap each fig in a slice of prosciutto. Bake in the oven for 15 minutes. The cheese will melt and the prosciutto will be crisp. Serve immediately on rocket leaves dressed in olive oil and salt, and finish with a little finely cracked pepper.
Place scoops of ice cream in the bottom of a tall glass. Add the carbonated beverage/soda/fizzy drink. Watch that the froth does not overflow.
Cut 1/3 cup butter into flour with a pastry blender until crumbly; add buttermilk, stirring just until ingredients are moistened. Turn dough out on a lightly floured surface; knead 3 or 4 times. Pat or roll dough to 3/4-inch thickness; cut with a 2 1/2-inch round cutter, and place on a lightly greased baking sheet. Bake at 425* for 12 to 14 minutes. Brush biscuits with melted butter, if desired . Yield: 8 biscuits.
Dissolve yeast, 1/4 cup warm water, 1/2 tsp sugar in a small measuring cup, let sit for 10 minutes. In food processor mix together flour, brown sugar, baking powder, baking soda, salt, 1/2 cup butter. Pulse until a fine crumb forms. Transfer to mixing bowl, add yeast mixture and buttermilk. Mix just until form a ball, turn out onto a floured surface. Knead 8 times, do not over knead or dough will be tough. On a lightly floured board. Roll into a 18x6 inch rectangle. Spread with softened butter sprinkle brown sugar over surface then sprinkle with cinnamon (if using the ground pecans, top next). Roll up like you would a jelly roll, cut into 12 equal parts. Place rolls into a muffin cup baking pan lined with paper cups. Bake at 400°F for 15-18 minutes. Let cool in pan for 5 minutes before moving to cooling rack.