HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat 1 inch water to boiling in a medium sauce pan. Add potatoes; cover and heat to boiling; reduce heat and simmer 20 to 25 minutes or until tender; drain and cool 30 minutes to an hour. Cut potatoes in half and place on a serving tray cut side up (cut a thin slice from the bottom if necessary to help them stand upright). Top each potato half with 1 teaspoon sour cream; garnish as desired. Cover and chill until serving.
Preheat oven to 425°. Combine first 5 ingredients. Place fillets on a jelly roll pan coated with cooking spray. Rub garlic mixture evenly over fillets. Bake at 425° for 8 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges, if desired.
in a small saucepan combine all ingredients, except ribs, stirring over medium heat until smooth place ribs in a 13x9" baking pan pour sauce over ribs, cover, refrigerate overnight remove ribs, place on a rack in a baking pan cook at 350 for 1 hour, basting with marinade, turning occasionally until done.
Preheat griddle to just above medium heat. In a medium bowl, combine all ingredients except bread and butter. Mix until the cornstach is disolved. Transfer mixture to a shallow bowl or pan. Dip both sides of each bread slice into the mixture. Melt butter on the griddle or skillet. Place bread on heated surface and cook each side to a light golden brown. Serve immediately.
Heat the oil in a small frying pan. Add the crushed garlic clove, try to keep it whole as it makes it easier to take out later. Fry the clove for a few seconds for the oils to release then add the rest of the ingredients. Stir the almonds until they are golden brown. Discard the clove and enjoy the almonds!
Beat together eggs, butter, sugar and vanilla. Mix in Lemon zest and juice. Add flour and baking powder and mix well. Fold in cranberries. Pour into 9 x 9 cake pan (the batter will be thick). Bake at 350 degrees 40-45 minutes .
Preheat oven to 400 degrees. Lightly grease two medium size baking sheets (with rims) with olive oil. Divide dough in half and press and form dough evenly into the two prepared pans. (if you use my pizza dough recipe, this is easy to do. If you use another dough, you may have to roll it out and then place in pans.). Spread each one evenly with pizza sauce. Sprinkle each pizza with 1 cup of mozzarella, 1 cup of cheddar, parmesan cheese and oregano. If desired, drizzle lightly with olive oil and add any other toppings you'd like. Bake on 2nd from bottom oven rack for 15-20 minutes, until cheese is bubbly and bottom of crust is golden brown and to your desired crispness. Because I can't fit both baking sheets on the same rack at the same time in my oven, I put one pizza on the bottom and one pizza on the 2nd from bottom. After about 8 minutes, I switch the pizzas, so the cheese doesn't burn and both crusts get a change to get crispy and cooked.
Pour boiling water over tea bags and leave to stand for 5 minutes. Remove tea bags and add strained lime juice; cool. Combine sugar and extra water in pan, stir over low heat without boiling until sugar is dissolved, then boil without stirring for 3 minutes. Cool. Add sugar syrup to lime and tea mixture and chill again. Add chilled lemonade just before serving and decorate with slices of lime and fresh mint.
Blend fruit with the juice in blender. In a large bowl add the fruit mixture to the oil and sugar and mix well. Add remaining ingredients and mix. Pour into 9X13 inch greased pan and bake at 350 degrees for 1 hour. Frost with a butter cream frosting or with a cream cheese frosting. (Which is the one I recommend.).
You will also need: 1 brick wrapped in aluminum foil. Mix together the mayonnaise, mustard and herbs. Spread on one side of the bread slices. Build your sandwich in this order: Gruyere, turkey, tomato, salami and end with the mozzarella. Heat one tablespoon of oil, medium heat, in a frying pan that is large enough to hold the bread, add the bread to the pan and place the brick on top. Fry for 3 to 5 minutes, make sure the heat is not too high, you don't want to burn the bread. Remove the brick and bread from the pan, and add the other tablespoon of oil. Return the bread to the pan to brown the other side, place the brick on top again and continue to fry until browned to your liking. Remove the brick...and serve!
Cook broccoli in salted water for 5 minutes then drain very well. Combine soup, eggs, cheese and mayonnaise. Mix well and then add broccoli. Pour into baking dish. Sprinkle top with cracker crumbs and dot with small chunks of butter. Bake at 350 degrees for 30 to 35 minutes.
Cook pasta shells as directed on package. Add crabmeat, tomato, onions, and broccoli to cooled pasta. Combine dressing ingredients and add to crab mixture. This is best if refrigerated for at least two hours before serving.
Can be made on stove top or in oven (if using oven preheat oven to 325°F. Chop chicken pieces into bite size pieces or slightly larger, according to preference. In a large bowl mix chicken with onion, oil, cumin, cinnamon and salt. Set aside. To make the sauce, combine all ingredients from the cashews up to and including black pepper. Process until pureed using a blender, hand blender or a food processor. Melt butter in large heatproof (if cooking in oven) casserole pot. Brown chicken and onions turning to brown all sides well. Add cashew sauce to pot. Cover tightly and bake in oven (or cook on stovetop) for 40 minute.
Mix meat with crackers, milk, parsley flakes, salt, pepper, garlic salt, and egg. This is easiest to mix by hand. Form into large patties. (I make three of this, but you could make four.). Heat butter or oil in large skillet over medium heat. Then add meat and brown on both sides; drain. Smear cream of mushroom soup all over the tops and sides of the meat patties until you use it all. Cover tightly and simmer on med-low heat for 30 minutes, flipping patties now and then and spooning soup back over, until no longer pink in the center.
Mix together the quick cooking oats, light brown sugar, baking powder, kosher salt and ground cinnamon. Add in the vanilla extract, milk and egg. Mix the ingredients together. Then add in the mashed banana and peanut butter. Combine all of the ingredients. Pour the mixture into a lightly greased 8 by 8 inch metal baking pan. Bake at 350 F degrees for 20 minutes. Cut into squares and enjoy!
If not already done, remove inner lining from stomach and discard. (I buy my stomachs ready-to-use from the butcher or meat counter.). Rinse stomach well and place in bowl. Cover with 1 quart of water and 2 teaspoons salt. Let soak for 2 hours. Mix all remaining ingredients well. Drain and rinse stomach well. Fill stomach with stuffing. Sew openings and holes securely with cotton thread. Place stomach in roasting pan with water to cover the bottom of the pan. Bake at 350F for approximately 3 hours adding water as necessary to keep the bottom of the pan covered. Slice and serve with gravy made from pan drippings.
Preheat the oven to 350°F. Rinse and pat dry the chicken breasts. Trim any fat around the edges. If you wish, remove the white tendon running through the tenderloins. Place the chicken breasts 1 at a time between sheets of wax paper and gently pound with a mallet until about 3/8 inch thick. Season with salt and ground black pepper. Heat unsalted butter in a small skillet over medium high heat until the foam begins to subside. Add onions and cook, stirring, until tender but not brown, about 5 minutes: Stir in minced garlic and cook for 30 seconds. Remove the mixture to a bowl and stir in bread crumbs, Parmesan cheese, parsley, rosemary, sage, salt and pepper. Stir in the chicken stock. The stuffing should be just moist enough to hold together in a crumbly ball when squeezed firmly in the hand. Do not over moisten. Taste and adjust the seasonings. Lightly oil a 13 x 9-inch baking pan. Place 1/4 cup stuffing on the center of the underside of each breast and press lightly to compact it. Bring the top and bottom flaps of the chicken up over the stuffing, slightly overlapping the ends, then fold up the sides to enclose the stuffing completely. Lay the packets seam side down in the pan and brush with olive oil. Season with Salt and ground black pepper to taste. Bake until the chicken is lightly browned and feels firm when pressed, 20 to 30 minutes. Serve immediately.
preheat oven to 400. thinly slice all apples. separate egg. mix flour, tbsp sugar, salt. mix these ingredients with shortening as you would to make a pie crust. mix egg yolk and enough water to make 2/3 cups liquid and add to crust mixture. separate crust dough into two parts. roll out 1/2 crust to cover a cookie sheet. spread corn flakes evenly on top of crust. evenly layer apples on top of corn flakes. mix 1 up sugar and cinnamon and sprinkle on top of apples. dot top of apples with the butter. roll out remaining crust to top everything and pinch together the edges. whip egg white to a froth and brush on top crust. bake at 400 for 1 hour. make a glaze with the powder sugar and enough water to make the mixture speadable. spread glaze on pie as soon as it is baked. let cool and serve alone or with vanilla ice cream.
Combine the first 9 ingredients, stirring well to coat. Arrange about 1/3 cup of the steak down the center of each tortilla. Top each with about 1/3 cup of corn mixture and 2 tablespoons of cheese; roll up. Wrap in aluminumm foil or waxed paper and chill until ready to eat.
Preheat oven to 400 degrees. Grease muffin pan with cooking spray. Mix Simply Potatoes(R) Shredded Hash Browns, green onion, pepper, salt and oil. Divide potatoes between 12 muffin cups, pressing against sides and bottom (as high as you can because they shrink down). Bake 25 minutes. While contents are in oven fry bacon and red bell peppers for about 7 minutes over medium heat. Add bacon and pepper mixture with beaten eggs and milk. Season with salt and pepper to taste. Pour egg/bacon/bell pepper mixture over cooked hash brown/green onion cups. Sprinkle cheese on top. Cook for 15 minutes and cheese is melted. Enjoy!
Rinse the rice and drain. Put in a saucepan with the water, salt and 1/2 cup of coconut cream. Bring to a boil, then reduce heat and cover. Simmer for 10 minutes or until all the liquid has been absorbed. Now mix the rest of the coconut cream with the sugar and a dash of salt. Bring just to a boil, then reduce heat and simmer for two or three minutes, stirring occasionally. Peel and slice the mangoes and cover with the rice. Spoon the sauce over and serve.
Mix softened cream cheese, snipped chipped beef, garlic salt, milk, onions, black pepper and horseradish. Fold in sour cream. Pour into a lightly sprayed one quart casserole dish; sprinkle chopped pecans on top. Bake for 20 minutes at 350 degrees. Serve warm with your choice of crackers.
Place Pork in a shallow pan; rub with mustard. Combine remaining ingredients in a shallow dish and roll Pork in mixture to coat thoroughly. Roast Pork at 325°F (160°C) for about 1 3/4 hours or until meat thermometer registers 160°F (70°C). Remove from oven; tent with foil and let stand 5 to 10 minutes before slicing.
In 3 quart saucepan, melt butter,stir in flour until blended; cook 30 seconds. Gradually stir in half and half- cook,stirring,until mixture boils and slightly thickens. Stir in all cheeses,salt and pepper. Boil fettuccine till al dente. Drain and pour into large bowl or round casserole dish. Mix in cheese sauce along with parsley, until well blended. Serve immediately.
In large stock pot, bring beer and broth to a boil. Add potatoes, bay leaves, basil and oregano. Boil for about 30 mins or till potatoes are soft, stiring occasionally to prevent sticking. Melt butter in a large fry pan. Add onions, celery, carrots, garlic and tomatoes. Simmer on low till very soft and pasty. This may take 20 to 30 minutes. Add remaining ingredients except for cheese to tomato mixture, mix well. Add the tomato mixture to the potatoes and add cheese. Bring back to simmer long enough to heat through. Remove bay leaves and enjoy.
Unroll pizza dough. Spread ranch dressing over dough. Spread pepperoni, green onions and cheese over ranch. Roll up tightly and slice into rolls. Place on cookie sheet and bake at 425 degrees for 15 minutes.
In a strainer, rinse quinoa well. Drain. Combine the raw quinoa with 2 cups water. Bring to a boil uncovered. When it starts to boil, cover and simmer 20 minutes or until the water is absorbed and quinoa is light and fluffy. NOTE: When found in nature, quinoa has a coating of bitter-tasting saponins. These occur naturally in the quinoa to prevent insects from eating the plant. Most packaged quinoa will be pre-washed; however it is always a good idea to wash the quinoa again just in case. Fluff with fork, allow to cool. Combine the beans, quinoa, bell peppers, onions, cilantro, and seasonings in a large mixing bowl and mix thoroughly. Add the gluten-free flour and egg replacer then mix thoroughly again. Mash everything to consistency. Form into patties and cook in a little bit of oil on medium high heat until heated through and golden brown.
In a heavy 2-quart saucepan, combine the 1 cup whipping cream, chocolate pieces, butter and sugar. Cook over low heat, stirring constantly, till chocolate is melted. About 10 minutes. Remove pan from heat. Gradually stir about half of the hot mixture into the beaten egg yolks. Return egg mixture to saucepan. Cook over medium-low heat, stirring constantly, till mixture is slightly thickened and almost bubbly-- 3 to 5 minutes. Remove saucepan from heat. Stir in whipping cream. Place saucepan in a bowl of ice water, stir occasionally till mixture stiffens and becomes hard to stir (20 minutes). Transfer chocolate mixture to a medium mixing bowl. Beat the cooled chocolate mixture with an electric mixer on Medium to High speed until light and fluffy 2 or 3 mins. Spread filling in a baked pastry shell. Cover and chill pie 4-5 hours or until set Best served within 24 hours, but will last 3-4 days if stored properly. Serve with whipped cream and a garnish with chocolate curls.
Cook the pasta in a large pot of boiling water until al dente; drain. While the pasta's cooking, mix next four ingredients together in a large bowl. Add cooked pasta; toss so pasta is thoroughly coated with oil and tomatoes are distributed evenly. Sprinkle with black pepper to taste and shreds of basil and toss again. Crumble feta on top. Toss again just before serving.
In a small bowl, combine cornstarch, salt, pepper, and ginger. Drain pineapple reserving juice, set pineapple aside. Stir pineapple juice, and vinegar into cornstarch mixture untol smooth, set aside. In a large non-stick skillet, or wok, stir-fry pork in 3 teaspoons oil until no longer pink, remove and keep warm. In the same pan, stir-fry peppers and onion in remaining oil until crisp-tender. Stir in pork, pineapple, and jelly. Stir cornstarch mixture and add to the pan, bring to a boil, cook and stir for 2 minutes or until thickened. Serve with rice.
Blend in blender (don't puree)- jalapenos & onion. Add both cans of tomatoes, salt, sugar & cumin. Blend. Chill.
In dutch oven, heat the oil over medium heat. Add the onions, garlic, and cubed chicken, cooking for 3-5 minutes. Add cilantro and tortillas and cook for another 2-3 minutes, stirring occasionally. (the tortillas will break up and dissolve, this is normal). Add the chicken stock, rotel tomatoes, chipolte peppers with sauce, chopped jalapenos, and bay leaf and bring to a boil. Reduce heat, and add seasonings, beans and corn (and rice if using). Let simmer for 10 minutes. Remove bay leaf and serve with garnishes.
Cook couscous as per packet instructions. Chop tomatoes in half and squeeze excess seeds. Chop roughly. Dice cucumber, skin and all. Finely chop spring onions. Mix all ingredients together in large bowl, and then it is ready to eat. Can be eaten cool or warm.
Quarter the capsicums, and remove the saeeds and membranes. Roast under a grill (broiler) or in a very hot oven until the skin blackens and blisters. Place in a paper or plastic bag for about 10 minutes. Peel. Chop the capsicum coarsely. Drop the tomatoes into boiling water, count to ten, then drain and refresh in cold water. Peel and seed, then chop coarsely. Combine the capsicum and tomatoes in a bowl, add the combined remaining ingredients and mix well.
Brush each flatbread with olive oil. Use a knife or a pizza cutter to cut each flatbread into two or three pieces. Dice the peppers and the tomatoes. Arrange the flatbread on a pizza or cookie pan and sprinkle with spices. Top with diced peppers and tomatoes and then with cheese. Bake at 350 degrees for 15 minutes or until edges are browned and flatbreads are crispy.
Combine all ingredients, and pour over flank steak. You can place either in casserole dish, or ziploc bag. Marinate in refrigerator for at least 4 hours. Cook the steak over a hot grill, approximately 5 minutes per side.
In a bowl (I use a souffle-size bowl, around 2 cups) stir together the rice flour and sugar. While mixing with a spoon or small stiff spatula, pour in the boiling water. Stir in clockwise direction until the lumps disappear, and the batter is slightly elasticky, about 2 minutes (note: it will become difficult to stir, but try your best anyway!). Cover the container with plastic wrap, and microwave on HIGH for 2-4 minutes, depending on your microwave. Meanwhile, grease a ziploc bag well. Invert the bag (oil side out), and remove the mochi from the bowl into the bag (you can let it cool a bit before you do this, but the more you cool it, the harder the bowl will become to clean =/). Don't burn yourself! While the mochi is still warm, start kneading. To knead: Stretch and flatten the dough inside the bag with the palm of your hand, then pick up the bag at one corner, shake it so that it rolls into a ball again, then repeat. You can also knead it by placing the mochi into a greased bowl, and knead it as you would a normal dough. Knead for about 7~10 minutes, or to the consistency (chewiness) you want. To prepare the coating: Process the peanuts in a blender or food processor, and spread the powder out in a plate. Do not add sugar to the coating! Because the sugar will dissolve with the moisture in the mochi, making it super sticky. Pull off a teaspoonful-sized mochi ball with your hand, and coat in peanut powder. Alternatively, if you prepared it inside a bag, cut off a 1/4" corner, and squeeze from the bag. Separate the balls with greased scissors, or with chopsticks =P. Enjoy! Variations: Instead of using a coating, you could also wrap sweet red bean paste inside the mochi for daifukus =).
Preheat oven to 350°F. Spray a 13x9 inch metal pan with cooking spray. If you use a Pyrex dish, reduce the heat to 325°F. You can also use a 15x10 inch pan, which is what Larry uses. In a mixing bowl, stir together the pineapple, lime juice, rum, and angel food cake mix. Pour the mixture into the pan and bake it using the following cook times - 18-24 minutes for a 15x10 inch pan or about 25 minutes for a 13x9 inch pan. Let cool completely in pan. In mixing bowl, beat together the softened cream cheese and limeade concentrate. Check for sweetness. Add sugar if you feel you need it - I used 4 tablespoons. Beat in rum extract and rum, if using,, then fold in Cool Whip Lite. Spread over cooled cake. Sprinkle with coconut and lime zest. Top each serving with mint leaves. Larry says, "One last thing. It's fairly low fat. You could get away with using Cool Whip Free rather than Cool Whip Lite, but I personally would not trade out the low fat cream cheese for fat free because the texture would not be as smooth.".
Heat chocolate, water, sugar, and cinnamon stick over medium heat until melted and the cinnamon has infused into the mixture (about 5-10 minutes). Stir occasionally. Stir in the creamy milk. Fill your mug with a happy helping, then top with freshly grated nutmeg. Heavenly.
Put all ingredients in bread machine for 1 1/2 lb. loaf in the order suggested by the manufacturer. Bake using whole wheat cycle.
Preheat oven to 425°F. Roll out pastry into a 14- by 10-inch rectangle (about 1/8 inch thick) on a lightly floured surface. Trim edges, preferably with a pizza wheel, and cut pastry lengthwise into 6 (1 1/2-inch-wide) strips. Chill strips on a baking sheet, covered with plastic wrap, until cold, about 10 minutes. Blend feta, cream, pepper, and 1 tablespoon egg in a food processor until smooth, then form into 21 balls on a work surface. Keeping remaining pastry covered, brush top of 1 strip with some of beaten egg. Starting 1/2 inch from one end and leaving 1/2 inch at opposite end, evenly space 7 cheese balls down center of strip. Cover with another pastry strip, pressing ends together, then press between balls of filling gently but firmly. Press pastry around each ball to seal top and bottom together and wipe away any filling that leaks out. Brush top of strip (but not sides) with some of egg and sprinkle with 1/2 tablespoon thyme. Cut between mounds of filling to form squares and arrange pastries 1 inch apart on a parchment-lined baking sheet. Make more pastries with remaining strips, filling, and thyme. Bake in middle of oven until puffed and golden, about 12 minutes. Serve warm. Note: Unbaked pastries can be frozen, wrapped well in plastic wrap, 2 weeks. Thaw in refrigerator.
Whip cream until soft peaks form. Fold into custard. It's now ready to use :).
In a medium bowl whisk together broth, wine, lemon juice and cornstarch; set aside. In a shallow bowl mix together flour, seasoned salt (or white salt) paprika, garlic powder and black pepper; mix to combine well. In another shallow bowl mix together the eggs with milk. Dip the chicken pieces firstly in the egg mixture then coat in the flour mixture. In a large skillet heat butter and oil over medium heat; add in the coated chicken pieces and saute until golden brown (do not cook completely) remove to a plate. To the same skillet add in mushroom slices and saute for about 5-6 minutes or until they loose their moisture. Add in onion and garlic and saute for about 3 minutes. Add the browned chicken back to the skillet. Add in the wine/cornstarch mixture; bring to a simmer over medium heat. Reduce the heat to medium-low and simmer for about 25 minutes. Sprinkle with a little Parmesan cheese if desired and fresh parsley. Delicious!
Combine water, cornmeal and salt in a LARGE glass bowl, stirring with a wire whip till well blended. Put in microwave and cover with a sheet of wax paper. Microwave on High for 6 minutes. Stir well again. (Mixture will be starting to thicken). Microwave on High for another 5 minutes. Mixture should be very thick now. Stir and put into sprayed container you have chosen. Refrigerate till cold. Remove from container, slice about 1/4 inch thick, and fry in butter flavored cooking spray till lightly browned. Turn and brown on other side. Eat with fried eggs, with syrup on it like pancakes, or Italian style.