HumbleIntelligence/food-ner-1-Million huggingface dataset:
Halve and core the apples, then either brush them with olive oil or spritz with Pam. Dust the halves with salt and pepper, then place cut-side down over direct heat on a hot grill. Cook with the grill covered. After about 3 to 5 minutes, the apples should have pronounced grill marks on their cut sides. Use tongs to flip the apples and reduce the heat under them to low or move to cooler part of grill. Close the grill and cook until the apples are just tender, about another 3 to 5 minutes. To serve, sprinkle grated cheddar cheese over the apples and offer as a side to pork, chicken or steak. Note: if you want a sweet option, sprinkle with cinnamon and/or nutmeg, grill about 3 minutes. Turn over, sprinkle with sugar or brown sugar, raisins and/or coconut, close and cook until tender, about another 3 minutes. Top w/ vanilla or cinnamon ice cream!
Preheat oven to 350°F. Fry hamburger with garlic and chili peppers. Drain. Meanwhile spread nacho chips around on a large cookie sheet. Top with refried beans (now this have never spread well for me, so I just put it on in clumps). Sprinkle olives on top. Add salsa (again, I just put it on in clumps). Sprinkle as much or as little cheese as you want (IMO, there's no such thing as too much cheese). Place in oven and heat for 15 mins.
Cut and place all ingredients in blender. Puree. Chill overnight. Stores well in fridge for one week.
Dissolve yeast, water and sugar in a small bowl. Let rest 10 minutes (until foamy). Grate potatoes and onion by hand or in a food processor. In a large bowl, blend eggs, 2 tablespoons of oil, salt and pepper. Stir in the grated potato and onion mixture. Add flour and dissolved yeast, mix well (mixture will be thick). Cover bowl with plastic wrap and let rise in a draft-free area for about 1 hour. Pour oil into a 9" x 12" pan about 1/4" deep. Pour in the batter (the oil will come up and over the batter - This is good). Let the batter rest for about 20 minutes. Then preheat your oven to 375°F. Bake potatonik on middle rack for 45 minutes. Brush or dip a paper towel into some more oil and brush/pat the top of the potatonik with the oil and bake another 10 to 15 minutes, until golden brown and crusty. Serve hot. Note: potatonik can be refrigerated for several days or frozen for 1-2 weeks. Reheat at 325° until warm, or develops a hard crust.
Layer veggies onto four slices of bread in this order: Cheese (if desired), lettuce, cucumber, tomato, avocado, bell pepper. Spread a thin layer of dill mayo on other 4 slices of bread. Place on top of veggie-stacked slices. Enjoy!
Preheat oven to 375 F, and grease a 10" round cake pan. Beat the egg yolks with the sugar until creamy (about 3 min). Add butter and beat an additional minute. Beat in orange juice and brandy. In a separate bowl, whisk the flour with the baking powder, baking soda and zests. Add the dry ingredients to the yolk mixture, and stir until thoroughly mixed. Clean the beaters, and beat the egg whites in a clean bowl until soft peaks form. Fold them gently into the batter. Pour the batter into the cake pan and shake gently to even the top. Decorate the top with almonds (if making for the new year, write the year with the almonds). Bake for about an hour, or until golden brown on top, and a toothpick inserted in the center comes out clean. Cool before removing from the pan.
In a large resealable plastic bag set into a shallow bowl, combine rice vinegar, soy sauce, brown sugar, and grated ginger. Slice tenderloins lengthwise about 1 inch thick and place in zip lock bag. Seal bag and turn to coat the turkey. Marinate in refrigerator 2 to 4 hours, turning bag occasionally. Drain turkey, discarding marinade. For grilling, place tenders on the grill rack directly over medium heat or coals. Grill for 5 to 7 minutes or until turkey is no longer pink, turning occasionally to brown evenly.
Squeeze the spinach with your hands to remove excess liquid. Put the spinach in a large bowl with ricotta, feta, lemon zest, dill weed and pepper. Stir to mix well. Heat the olive oil in a medium frying pan over medium heat. Add the onion and cook, stirring occasionally, until the onion is tender, 3 to 4 minutes. Add the garlic and stir 20 to 30 seconds. Add the onion-garlic mixture to the bowl with the spinach; stir until well mixed. Stir in the shrimp and set aside. Preheat the oven to 375 degrees Fahrenheit. Separate 1 sheet of the phyllo dough; lay it on the work surface with the long side toward you. (Keep the stack of remaining dough covered with plastic wrap to prevent it from drying.). Lightly brush the sheet with a little of the melted butter; lay another sheet evenly on top. Lightly brush half of the top sheet with more butter; fold the other half over to make a rectangle 8 x 11 inches. Lightly brush with a little more melted butter. Spoon a generous 1/4 cup of the filling along the bottom edge, leaving 1 inch of phyllo clear on all sides. Lift the bottom end of the sheet and fold it over the filling. Fold the sides over and press lightly; gently roll up. Set the roll seam-side down on a lightly greased baking sheet (you will need 2 baking sheets). Repeat to use the remaining filling and phyllo. Brush the tops of the rolls with melted butter. Bake until golden, 25 to 30 minutes. Serve hot or warm.
Grease a 10 1/2-by-14-by-2-inch pan and set aside. Prepare cake mix as instructed on the box using the egg and oil. Spread into reserved pan and bake in a preheated 350-degree oven for 20 minutes. Remove from oven and place pan on a wire rack and let cake cool completely in the pan. Prepare filling: Place flour in a small saucepan. Slowly add milk, stirring until mixture is smooth. Place pan over medium heat and cook, stirring constantly, until mixture is thick, about 10 minutes. Place flour-mixture in a bowl, cover surface with plastic wrap and refrigerate until cool, about 2 hours. In a bowl of an electric mixer, combine the cooled flour mixture, margarine, vegetable shortening and sugar. Beat on high speed until light and fluffy, 7 to 8 minutes. Spread evenly over top of cake and chill until filling is somewhat firm, about 2 hours. Prepare icing: In a large bowl of an electric mixer, combine melted margarine, egg, melted chocolate, 2 1/2 tablespoons hot water and vanilla. Beat on medium speed until blended. Slowly add confectioners' sugar, beating until smooth. Smooth icing over cake, taking care not to disturb the filling. Chill until ready to serve.
Preheat oven to 350. Cream together butter, sugar, brown sugar, eggs, vanilla and peanut butter. Add baking soda; mix well. Add Oatmeal. Fold in chocolate chips. Spoon dough onto greased cookie sheets. Bake for 10-16 minutes depending on the size of your cookies. ENJOY! Servings and yield are approximate.
Heat oven to 375 and lightly butter a 8 or 9 inch baking pan. Peel, core and slice the apples and arrange them evenly in the prepared pan. Place the oats, brown sugar, flour, spices and salt in a sealable bag, close and shake until combined. Cut the butter into 1 inch pieces and add to the oat mixture. Close the bag again and knead or squeeze until the mixture holds together. Open the bag and crumble the topping over the apples. Bake the apple crisp 40 to 45 minutes or until the toping is golden and juices are bubbling around the sides. Serve with ice cream, or whipped topping.
Combine sugar, salt, cinnamon and milk. Cook slowly to soft ball stage (236-240 degF). Remove from heat. Immediately add vanilla and nuts. Stir carefully until coating loses its gloss and is creamy. Turn out on wax paper. and spread out nuts using 2 forks, being careful not to get burned. Cool to room temperature before storing.
Leave skins, root ends and a bit of the stems on the beets. (Do NOT wash them, or they will simply steam-clean in the packet.) Wrap beets in a single-layer of foil- make sure beets are all about the same size, or wrap same-size beets in separate packages and bake the larger ones a longer time. Bake in pre-heated 400*F/200*C oven for 1 to 2 hours, or until beets are very tender- test by piercing through foil with knife. Open foil packages. Let beets cool just until they can be handled, then PUT ON RUBBER GLOVES (thank you Kate for the reminder) and trim beets by slipping off their skins. Slice beets or cut into wedges. TO MAKE DRESSING:In a small bowl whisk together mustard, garlic, horseradish, vinegar and pepper. Add salt to taste. Drizzle dressing over sliced beets. Sprinkle with chives. Serve at room temperature. PS: As Kate from Katoomba recommended, have any leftovers the next day with goat's cheese ... or in my case a nice bit of Bleu crumbled over. Delicious!
Mix patty ingredients together, shape into 8 patties and pan fry with a little cooking spray. Mix dressing ingredients together, adding water a little at a time, to taste. Serve patties over salad and/or cooked rice with dressing drizzled over everything.
Cut chicken into bite size pieces. Heat oil in skillet over medium heat. Add chicken and brown. Slice celery, mushrooms, and green onions, then add to stir fry pan with cooked chicken. Cook these vegetables for 3 minutes. Next add the snow peas, walnuts, and lemon zest. Cook until crisp-tender. Once all your vegetables are cooked and tender to your liking. Turn off the heat and add the lemon juice and soy sauce. Serve over rice.
Preheat the oven to 375°f. Line a baking sheet with foil and lightly coat with cooking spray. In small saucepan, bring the stock and rice to a boil. Reduce the heat to low, then cover and simmer for 25 minutes or until the rice is tender. Drain any excess stock. Lightly coat a large saucepan with cooking spray, add the oil and set over medium-high heat. Add the onion and saute for 3 minutes. Add the corn and saute another 5 minutes or until the corn starts to brown. Add the ground beef and saute until no longer pink, about 3 minutes. Add the cooked rice, beans, chili powder, basil, cumin, salt, pepper and salsa and cook for 1 minute. Remove from the heat and add 1/2 cup of the cheese, along with the sour cream and cilantro or parsley. Carefully remove and discard the top from each of the peppers. Remove the ribs and seeds and discard. Place the peppers on the baking sheet and fill them with the beef stuffing. Bake for 25 minutes. Sprinkle with the remaining cheese and bake for another 2 minutes or just until the cheese melts.
Melt butter: blend in flour and seasonings. Add milk all at once, and cook over medium heat, stirring till mixture thickens and bubbles. Remove from heat; add cheese; stirring till cheese is melted. Beat egg yolks till very thick and lemon colored. Slowly add cheese mixture, scallions and chives stirring constantly: cool slightly. Gradually pour over beaten egg whites, folding together thoroughly. Pour into a GREASED 1 1/2 quart souffle dish or casserole. Bake in slow oven, 300° for 1 hour and 15 minutes, or till a knife comes out clean. Serve IMMEDIATELY.
Heat oven to 350°F. Drain pineapple, reserving juice for pineapple sauce. Mix flour, sugar, butter, shortening, milk, baking powder, lemon peel, vanilla, salt and egg in large bowl with spoon. Fold in blueberries and pineapple. Spread in ungreased square pan (8 x 8). Make cinnamon crumb topping and sprinkle over mixture. Bake 45 to 50 minutes or until golden brown and toothpick inserted comes out clean. Serve warm with pineapple sauce. Cinnamon Crumb Topping: Mix sugar, flour and cinnamon in small bowl. Cut in butter, using pastry blender or 2 knives, until mixture looks like fine crumbs. Pineapple Sauce: Mix brown sugar and cornstarch in 1-quart saucepan. Add enough water to reserved pineapple juice to measure 2/3 cup; stir into brown sugar mixture. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minutes. Remove from heat. Stir in lemon juice. Serve warm.
Heat up the taquitos according to the instructions on the package and keep warm. Combine enchilada sauce and milk in a heavy bottom sauce pan and bring to a simmer. Stir in sour cream and keep warm. In a casserole dish pour enough sauce on bottom to just cover the bottom of the casserole dish. Arrange taquitos on top of sauce. Pour remaining sauce over the taquitos. Sprinkle cheese over each taquito and melt in a preheated 375 degree oven for 1-2 minutes. Optional-Garnish each serving with a teaspoon of sour cream, an avocado slice, chopped green onions, fresh diced tomatoes, and black olives. Note-We like to use El Monterey Mexican Grill Chicken Taquitos.
Heat oil in a large saucepan or stockpot; add mushrooms and saute about 5 minutes or until tender. Stir in chicken broth, barley, onion, sage and pepper. Bring mixture to a boil, reduce heat and simmer, covered, for 20 minutes or until barley is almost tender. Stir in carrot, celery, zucchini and tomatoes; cover and simmer for 10 minutes. Add turkey and continue to cook, covered, about 15 minutes or until barley and vegetables are tender.
Bring the broth or water to a boil and add a little salt and paprika. Sweet works great, I like smoked for that extra zing. Add the kasha, stir, and leave on high heat uncovered. Once the kasha expands and soaks up the liquid at the top (about 5 minutes) cover with lid and leave on low heat for another 12-15 minutes. Make sure all liquid has been absorbed at the bottom! Fluff with a fork and place into a mixing bowl. Or if making ahead of time, put into a container and refrigerate, then later put it in the mixing bowl. Empty the bag of frozen pearl onions into a small bowl, and rinse any freezer burn off them with warm water. Pat dry. Put the pearl onions into the mixing bowl of kasha. Using the same small, cold bowl from rinsing the frozen onions, beat the eggs with the oil and spices then mix into the large bowl. If you make and cool the kasha ahead of time, you don't need to mix them separately but I do this anyway to evenly coat the mixture-- as my grandpa used to say, "This knish filling is good but it needs more snot to hold it together!". Pour into a well-oiled 9.5" or 10" pie pan. Bake for 50-60 minutes at 350F, or until the top is nice and browned.
Melt the butter in a skillet. Add the onion and garlic to the pan and saute for 3-4 minutes, until the onion is soft and translucent. Preheat oven to 400. Add the mushrooms, spinach and nutmeg. Cook for 2-3 more minutes. Stir in the heavy cream, mixing well. Season with salt and pepper to taste and remove from the heat. Roll out the pastry on a lightly floured counter and cut in to 4 6-inch rounds. Spoon 1/4 of the filling onto one half of each round and fold the pastry over to encase the filling. Press down to seal the edges of the pastry and brush with the beaten egg. Sprinkle with the poppy seeds. (Freeze at this point if you are doing OAMC.). Place the packets on a dampened cookie sheet and bake for 20 minutes until cooked through and the pastry has risen and is golden brown. Serve warm.
Preheat the over to 350F (180C). Butter an 8x8 baking dish. In a big bowl whisk together the eggs and the sugar just until it all comes together, about 30 seconds, no more. Add the flour (and baking powder if using) and wisk together just until the flour disappears and there are no more lumps, about 45 seconds, no more. The batter will be quite thick and there won't be a lot of it. Spread the fruit over the bottom of the dish and spread the batter over. It will barely cover the fruit and it'll look like it's not enough, but it will be great. Alternatively you can mix the fruit with the batter. Bake for 45-55 minutes depending on your oven. A toothpick inserted into the cake should come out clean when the cake is ready.
Preheat oven to 350 degrees F. Combine 1 1/2 cups flour, brown sugar, and melted butter. Press firmly in bottom of a 13x9x2-inch baking pan. Bake for 6 to 8 minutes. In a large bowl, combine cream cheese, sugar, and 1/4 cup flour. Beat at medium speed with an electric mixer until well combined. Add eggs, one at a time, beating well after each addition. Add amaretto and almond extract, beating to combine. Spread filling evenly over prepared crust; sprinkle with sliced almonds. Bake 25 minutes, or until set. Cool completely in pan on wire rack. Cover and refrigerate for 2 hours or overnight; cut into squares to serve.
Preheat oven to 350°F. Place chicken breasts between 2 pieces of plastic wrap and, using the flat end of a meat mallet, flatten it to about 1/4 inch thickness. Repeat with remaining chicken breasts. (I skipped this step by purchasing thinly cut chicken breasts.). Place chicken on clean surface and sprinkle the top of each flattened chicken breast with 1/3 cup of the grated cheese. Starting with the long side, roll each breast into a tight cylinder. (I secured the rolled chicken breasts with toothpicks, but it wasn't included in the original recipe instructions.). Place each rolled chicken breast, seam side down and ends tucked under, into a 9x13-inch baking dish. The rolls should be touching. Cover and refrigerate until needed. In a food processor fitted with a metal blade, combine the chiles, heavy cream, sour cream, and salt. Process 2 to 3 minutes or until thoroughly blended, stopping once or twice to scrape the sides. Place chile mixture in 4-quart saucepan, add the chicken broth, and place on stove over medium heat. Bring to gentle simmer and cook, uncovered and stirring occasionally, until the mixture reduces slightly and thickens enough to coat the back of a spoon, about 20 minutes. Pour the sauce mixture over the prepared chicken breasts and top with the remaining grated cheese. Bake at 350° for 50 to 60 minutes, or until the chicken is cooked thoroughly and the cheese is slightly browned and the sauce is bubbling. Remove from the oven, and let stand 5 minutes before serving. Using a spatula, transfer the chicken to warmed dinner plates and spoon sauce over each serving. Serve immediately.
Set oven to 350 degrees. Grease a 13 x 9-inch baking pan. In a bowl, mix the berries, sugar and cinnamon. Spread in the bottom of the prepared baking pan. Cover the berries with the DRY cake mix. Drizzle the melted butter over the cake mix (do not stir). Bake for 30 minutes, or until light golden brown. Serve warm or cold, topped with ice cream.
Place cornish hens or chicken pieces on rack in roasting pan. Bake at 350°F for 30 minutes. Meanwhile, in small bowl, blend mustard, honey, lemon juice, onion and rosemary. Use 1/3 cup mustard mixture to brush over hens or chicken. Bake for 30 to 40 minutes more or until done. In small saucepan, blend remaining mustard mixture, chicken broth and cornstarch. Cook over medium heat until mixture thickens and begins to boil. Add lemon slices; cook for 1 minute. Keep warm. Serve hens or chicken with rice and heated mustard sauce. Garnish as desired.
Top and core insides of veggies. Wash rice and drain. Chop herbs very small; wash in a sieve and allow to drain. Chop tomato. Mix rice, herbs and tomato. Add spices to rice mixture. Fill veggies with the rice mixture 3/4 full (allow space for rice to expand). Heat chicken broth cube, ghee and mastikah until mastikah melts. Layer veggies in a flat pot or baking tin. Add chicken broth mixture to veggies and allow to come to the boil on the stove top. Bake covered at 180°C until veggies are tender. (we like our veggies very soft, I bake it for 1 hr 15 mins).
Slice or dice the onion and saute in a stock pot until soft (in cooking spray, a tablespoon of olive oil, or a little of the chicken broth). Add remaining ingredients and simmer 15-20 minutes. Serve with fat free sour cream and low-fat shredded cheese, if desired. If you like cilantro, chop a little and throw some on top of the soup. Also tasty (though not as healthy) topped with a handful of Fritos. Great with a piece of hearty corn bread and fresh fruit. This recipe can also be made in a crock pot. Saute onions first, combine everything in a crockpot, and cook on low 5-6 hours. Enjoy!
Preheat oven to 350 degrees. Split and seed green chilies and place in piecrust. Sprinkle cooked, crumbled sausage over chilies. In bowl combine eggs, cream, both cheeses, salt and pepper and pour over sausage. Bake for 35 minutes or until top is golden brown. Let stand for 5 minutes before serving.
Separate the cauliflower into flowerets, trimming overly long stems. Leave the smaller ones intact; cut the larger ones in half so they're all about the same size. Rinse and drain. (But do not dry -- you want some moisture on the cauliflower.). Heat a wok or large skillet over high heat until hot; turn heat to medium. Add the oil, swirl and heat for about 15 seconds. Add the flowerets; stir quickly to coat them with oil, then sprinkle in the salt and stir briefly. Add the stock, making sure all of the stems are down in the liquid. When it boils, cover and simmer vigorously for 5 to 10 minutes (depending on the size of your flowerets) until tender. In the meantime, slice the scallions thinly. Uncover the cauliflower, turn heat high and stir gently but rapidly until there is just a little foaming liquid in the skillet. Toss in the scallions; add the teaspoon of sesame oil. Stir gently to distribute scallions and sesame oil throughout.
Pour the Malibu rum, melon liqueur and creme de bananes into a highball glass filled with ice cubes. Add pineapple juice and 1 ounce of milk (or if you really like it sweet, only a splash of milk). Stir well, and serve.
Combine Absolut Citron, pineapple juice and agave nectar in an ice-filled mixing glass. Shake and strain into a cocktail glass rimmed with green sprinkles. Take a bar spoon and drizzle 1/2 ounce Chambord so that it settles at the bottom of the cocktail glass. Serve with a beaded necklace and a smile!
Saute onion in oil in a large saucepan just until softened. Add rice and continue sauteing until it starts to turn golden. Stir in water, butter, salt, bay leaf, and cayenne. Bring to a boil, cover, and reduce heat to low. Cook until liquid is absorbed, 20 minutes. Remove from heat. Stir in lemon zest and juice. Allow rice to steep a few minutes before serving.
Put one of of either milk in a blender with the xanthum gum and pulse for 1 minute. Add the rest of the ingredients and blend until smooth. Put in ice cream maker for 10-15 minutes.
Combine the sugar & water in a small saucepan and bring to a boil. Add the allspice, ginger, lemon juice, cinnamon sticks, & raisins. Simmer over medium heat for 10 minutes or until the syrup has thickened. Remove the cinnamon sticks then transfer syrup to a bowl, refrigerate for 10 minutes. Cut the peel & pith from the oranges. Slice into 1/2 inch rounds then cut into quarters. Place into a medium glass bowl. (Make sure to remove any seeds). Pour the cooled syrup & raisins over the oranges & gently stir to coat. Chill for 2 hours before serving.
In a large microwaveable bowl, (2 1/8 cups) combine rhubarb, brown sugar and ginger. Microwave on high for 5-7 minutes. (700-watt oven) or until rhubarb is tender, stirring occasionally. Add squeeze of lemon juice. Stir and let cool until warm. To serve, place scoop of frozen yogurt on angel food cup or wedge. Spoon warm rhubarb sauce all over. TIP: Sauce can be made ahead of time, and reheated just before serving. If using field rhubarb, taste, and add more sugar if needed. Angel food cups are called a variety of names such as berry cups.
Finely grind peppercorns and seeds in grinder, then transfer to a bowl and stir in turmeric. Keeps for a month, covered in a cool place.