HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the hot links in a large stockpot. Heat 2 T olive oil in a large skillet and add the ground turkey. Break up the meat with the back of a wooden spoon and continue to cook until all the meat is browned. Add the celery, onion, bell peppers and garlic, cook for 3-4 minutes. Put the meat and veggies in the stockpot with the sausage. To the stockpot, add the hot sauce, chili powder, cumin, paprika, cayenne, Creole seasoning, stock, crushed tomatoes, tomato sauce, V8 and both beans. Stir until combined and bring to a bubble. Turn heat down to a simmer and cook for at least 1 hour. Season the chili with salt and pepper. Serve with some crushed Fritos and chopped scallions on top.
Combine lentils, turnip, onion, carrots, bell pepper, oregano, and red pepper flakes in slow cooker. Pour broth over top. Cover; cook on low 6 hours or on high 3 hours until lentils are cooked. Stir in olive oil and salt. Sprinkle bacon and green onions over top of each serving.
1. Beat cheese, butter and lemon rind in small bowl with electric mixer until light and fluffy. 2. Gradually beat in sifted icing sugar and beat until smooth. I would recommend serving this frosting with red velvet, banana, or carrot cupcakes.
In a large baking dish, mix the sweet potato, 2 tblsp of oil, cumin and coriander seeds, and bake, uncovered, at 180C/350F/gas mark 4, for 50-60 minutes until tender. (NB I did not make this part of the recipe)(If you also choose to omit this step, preheat the oven to 180C/350F/gas mark 4 now.). Heat the remaining oil gently in a pan and add the onion, garlic, chilli and paprika. Cover and cook until the onion is soft, about 10 minutes, stirring occasionally. Add the tomatoes with their juice, and the peppers, and simmer, uncovered, for 5 minutes. Stir in the beans. Divide the corn chips between four individual ovenproof dishes, top with the bean mixture, then the sweet potato, and finish with the cheese. Bake for 10 minutes until the nachos are well heated through, and the cheese has melted. Serve sprinkled with coriander, with avocado and soured cream served separately. NOTE: I made a simple guacamole with the avocado. I mashed it with a tblsp lemon juice, then I added a chopped fresh tomato, a few drops of hot pepper sauce, and some ground salt and pepper. I beat some lemon juice into a cup of cream.(I used more than recipe states, I like sour cream!). I then served these separately, they were delicious with the nachos!
For the dough: dissolve 1 teaspoon salt in water and mix it with flour and vinegar. Knead for 10-15 minutes to get a soft dough. Divide the dough into at least 5 little balls and roll each into 10-15 cm circle. Melt the fat and mix it with oil in a pot. Do not heat it too much over room temperature! Put the 5 rolled dough circles into the pot containing fat and oil mix and let it rest for about 10 minutes. Meanwhile mix the ingredients for the fill: cottage cheese, salt, sour cream. I suggest you use a plastic tablecloth to protect the table from fat and to have a nice even surface for stretching the dough. Take one of the dough circles from the fat and put it on the table. Press on it with your hands to spread it as much as you can and then begin stretching it by lifting the edges and carefully pulling towards yourself. Stretch it from all sides as much as you can. Don't worry if a few holes start appearing. Scatter some of the fill on the thinly stretched dough. Fold the dough a few times to close the fill inside and set it aside. Repeat the same with other 3 dough circles but leave at least one aside. When you have at least 4 stretched, filled and folded portions, stretch the last one, put a little less fill on it than before, then put the previous 4 portions in the center of it, put some fill on them and fold the edges over them. Very carefully transfer this gentle mass into a baking pan and bake at 200°C for 50 minutes until it gets a dark golden colour. It is advisable to turn it over after 25 minutes of baking so the juices inside spread more evenly.
Peel and devein shrimp. Heat butter in a skillet over medium heat. Add onion and jalapeno pepper and saute until softened, about 3 minutes. Add shrimp, salt and pepper to taste. Cook, stirring often, about 3 more minutes. Season with cardamom and cumin and stir. Add in the lime juice, sour cream, and yogurt. Bring to a gentle boil, stirring. Sprinkle with chopped cilantro and serve.
Stir sugar in warm water in large bowl. Sprinkle yeast over top. Let stand 10 minutes. Stir to dissolve yeast. Beat in next 5 ingredients in order given. Beat on medium for about 2 minutes until smooth. Work in enough whole wheat flour until dough pulls away from sides of bowl. Turn out onto floured surface. Knead 8 to 10 minutes until smooth and elastic. Place in greased bowl, turning once to grease top. Cover with clean tea towel. Let stand in warm place until doubled in bulk, about 1 1/4 hours. Punch dough down. Cut off egg-sized pieces. Shape into buns. Place on greased baking sheet. Cover again with tea towel. Let rise until doubled, about 45 minutes. Bake in 350 oven for 15-20 minutes or until nicely browned. Makes 18 buns.
In a large saucepan over medium-high heat, cook the bacon until crisp, about 3 minutes. Transfer the bacon to a piece of paper towel, and set aside. Discard all but 1 tablespoon bacon drippings from pan. Add the garlic, onion, and carrots to saucepan. Cook vegetable mixture over medium heat until tender, about 5 minutes. Add the minced sage, and cook 1 minute more. Add the lentils, cumin, and chicken stock; stir to combine. Simmer until lentils are cooked and falling apart, 20 to 25 minutes. To serve, divide the hot soup among four soup plates, and garnish with the reserved bacon and additional sage.
Discard tough lower third of broccoli stem. Peel remaining stem and finely chop. Cut remaining broccoli into very small (1-inch) florets. Cook florets in a large pot of boiling salted water until just tender, 2 to 3 minutes. Transfer with a slotted spoon to a bowl of ice water to stop cooking, then drain, reserve 3 cups cooking water for chowder. Peel potato and cut into 1/2-inch cubes. Cook potato, onion, bell pepper, broccoli stems, and garlic in butter in a 3- to 4-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, 8 to 10 minutes. Add cumin, salt, pepper, and mustard and cook, stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Add reserved cooking water and simmer (partially covered), stirring occasionally, until potatoes are tender, about 10 minutes. Stir in cream and cheese and cook, stirring, until cheese is melted; season with salt and pepper. Puree about 2 cups of chowder in a blender until smooth (use caution when blending hot liquids) and return to pot. Add florets and cook over moderate heat, stirring occasionally, until heated through, about 2 minutes.
Preheat oven and bake pie crust according to package directions. Allow to cool completely. Meanwhile, in 1-quart saucepan, mix gelatin and orange juice; let stand 1 minute. Cook and stir over medium heat until dissolved. In small bowl, beat cream cheese, powdered sugar and orange peel with electric mixer on medium speed until smooth and fluffy. Gradually add softened gelatin; blend well. Refrigerate until slightly thickened, about 15 minutes. In large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into orange mixture; gently fold in chopped oranges. Spoon into crust. Refrigerate until firm, about 2 hours. Garnish with additional orange peel, if desired. Cover and refrigerate any remaining pie.
Clean, peel and dice your potatoes into large but bite size chunks. Put the potatoes into a large pot (I have a 6 quart pot), and fill with water to completely cover the potatoes. Bring the water to a slow rolling boil and cover your potatoes to cook. One hint I've used is to set a toothpick between the lid and the pot to help it from boiling over. It doesn't seem to work for me, but hey, you can try it. Place all your eggs in a large pot, say a 4 quart pot. Fill with cool water to completely cover your eggs, then bring it to a boil. One thing I have tried for eggs is to boil them for about 5 minutes and take them off the heat, drain the hot water (be very careful of scalding!), then add cool water back to the pot and a big two handed scoop of ice to cool the eggs down so they do not overcook and have a nice yellow to the yolk color. When the potatoes are easy to pierce with a fork, remove them from the heat and drain the water. Put the potatoes into a large glass bowl and let them cool. In the meantime; peel all of your eggs. I tap the eggs shell on to my counter, then roll the egg between my palms to slightly crush the shell all over. Then I pick out an area and peel all around, pulling the shell off in one piece. Rinse any remaining shell from the egg. You can save the shells in an old coffee can along with old coffee grounds to mix in your rose bush soil. Holding your egg in the palm of your hand, using a butterknife or other dull knife, slice through the egg 2 times one way, then two time across that and add to your potatoes that are cooling. Use all 12 eggs. Mix the potato and eggs. Plop the Miracle Whip onto it all, add the mustards and mix throughout. Add more Miracle Whip if it seems too "dry" for you, so it lightly coats everything. If you would like pepper and/or paprika, add it with the Miracle Whip so your salad is not overstirred. Cover and cool in the back of the fridge so no one eats it until you're ready. Potatoe salad like this tastes better with a little time, so you can leave it in the fridge overnight. Remember it will be heavy to carry to your potluck , but it will be light to take home!
Preheat oven to 350. Line cookie sheets with parchment. In a large bowl, cream together the butter, oil and sugar. Add the egg, beating until fluffy, then beat in the sour cream and vanilla. Stir in the raisins and oats. In a separate bowl, mix together the bkaing soda, cinnamon, salt and flour. Add this mixture, a cup at at ime, to the oat mixture, beating well after each addition. Stir in the nuts. Let the dough rest for 15 to 30 minutes. Using a tablespoon cookie scoop, drop the dough onto the cookie sheets. Bake the cookies for 12 minutes, or until they're golden brown. Remove them from the oven and transfer to a rack to cool.
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add chicken, sprinkle with garlic powder and cook, turning once, until golden, 3-4 minutes per side. Remove to a plate and set aside. In the same skillet, melt remaining 2 tablespoons of butter. Add onion, curry powder, salt and pepper. Cook, stirring, 3 minutes, or until onions are tender. Stir in flour; cook, stirring, 1 minute. Stir in lime juice and light cream. Heat to boiling, stirring occasionally. Reduce heat to low and simmer 7-8 minutes, or until sauce has thickened. Remove from heat. Spoon sauce over chicken breasts and top with a sprinkling of tomatoes and lime slices. Serve with hot cooked rice.
MARINADE. Chop onion, pear or apple, and ginger into small pieces and place in blender with garlic and just enough water to blend into a smooth pourable paste. Pour into medium mixing bowl. Slice green onion and add to bowl. Add all other ingredients. Mix well and let stand for at least fifteen minutes. If too thick, add equal parts soy sauce and water until reach desired consistency. PREPARE MEAT. Very lightly salt meat on both sides and let sit 10 minutes. Place meat into a bowl, pour in enough marinade to just cover the meat and mix well. Refrigerate for 6 to 24 hours. GRILL MEAT. Remove meat from refrigerator and let set at room temperature for 20 minutes. Heat grill to high heat. Cook until browned then turn and cook until browned on the other side, about 2 minutes per side. NOTE:. If you can't get the butcher to butterfly the ribs, you can do it yourself. Separate the ribs, then slice into the meaty side at the center of the rib section, stopping just before cutting through the membrane. Turn your knife 90° (flat to the bone) right and carefully slice the meat at roughly 1/8 inch thickness outward until just short of slicing through, roll the loosened flap of meat away from the knife, and continue slicing until again just short of slicing through. Repeat until you reach the "end" of the meat. Do the same for the left side and repeat this with each rib section.
Put everything into the slow cooker EXCEPT GREEN ONIONS and mix as best as possible. Cook on LOW 2 hours until cheese is melted, stirring occasionally. Shift crock pot setting to WARM. Add green onions and gently stir to combine. Serve directly out of crock pot on warm setting. I serve with corn chips or tortilla chips.
Place russet potatoes in large pot. Add water to cover. Boil until potatoes are tender but not mushy, about 35 minutes. Cool potatoes completely. Peel potatoes and dice. Place in large bowl. Add next 7 ingredients. Mix buttermilk, sour cream, mayonnaise, dressing mix, mustard and dillweed in small bowl. Pour over potato mixture and toss well. Season with salt and pepper. Garnish with parsley.
Preheat oven to 325°F Cover 2 baking sheets with parchment paper. Mix the coconut, matzoh cake meal, and 1 cup of the sugar together in a bowl. Add the eggs and egg white and mix with your fingers until well blended. Gently shape about two tablespoons of the dough into a pyramid and set on the baking sheet. Repeat with the remaining dough, leaving about 2 inches between each cookie. Bake 25 minutes, cool. In a saucepan melt the chocolate with the water and remaining 1/4 cup sugar. Bring to a boil then simmer slowly for a few minutes until the mixture starts to thicken. Let the chocolate cool slightly. Holding a macaroon with 2 fingers, dip half the cookie in chocolate so that it is half-black and half-white. Dry for a few minutes, tilted over a dish and place on wax paper. Repeat.
Zest 2 oranges using to measure 1 tablespoons Juice both oranges to measure 1/2 cup. Combine zest, juice, water, sugar, vinegar, soy sauce & seasoning mix in Small Batter Bowl; whisk well. Set aside. Cut chicken into 1-inch pieces. Combine egg, salt & black pepper in Classic Batter Bowl. Add chicken; stir to coat. Combine flour & cornstarch in large bowl. Add chicken mixture; toss to coat. Heat oil in 12-inch skillet over medium-high heat 1-3 minutes or until simmering. Remove chicken from flour mixture, shaking off excess, and place into Skillet. Cook 8-10 minutes or until chicken is golden brown and centers are no longer pink, stirring occasionally. Remove chicken from Skillet; set aside & keep warm. Add pressed garlic to skillet. Cook 30-60 seconds until fragrant. Omitting seasoning packets, add ramen noodles & orange mixture to skillet. Cover; bring to a simmer and cook 3-4 minutes or until noodles are softened. Add stir-fry blend & cabbage; cook 3-4 minutes or until vegetables are hot & cabbage is crisp tender. Add chick to skillet; mix well to coat chicken. Cooks tip: If desired, 2 tsp grated fresh gingerroot, 3/4 tsp salt, 1 pressed garlic clove and 1/4 tsp ground cayenne pepper can be substituted for the Asian Seasoning Mix.
Make the apple and herb stuffing: Melt the butter in a saucepan, add the onion, and cook gently for a few minutes, until softened. Remove from the heat, leave to cool slightly, then stir in the apple, bread crumbs, egg,parsley, thyme, lemon zest, and salt and pepper to taste. Leave to cool completely. Put the parsley and thyme sprigs into the cavity of the chicken, add the lemon and onion, if using, and season with black pepper. Truss the chicken if desired. Spoon the stuffing into the neck end of the chicken, secure the skin flap over the stuffing with a smalll skewer, and pat into a rounded shape. Put any leftover stuffing into a small ovenproof dish. Rub the softened butter over the chicken breast and season with salt and pepper. Place the chicken, breast side down, in a roasting pan. Cook in a 375* oven for about 1 1/2-2 hours. Turn the chicken over when lightly browned. Continue cooking, basting every 20 minutes. Cook any leftover stuffing with the chicken for the last 40 minutes of cooking time. Test the chicken: insert a skewer into the thigh-the juices will run clear when the chicken is cooked. Transfer to a warmed serving platter and keep warm while you make the gravy. Remove the stuffing from the neck cavity and transfer to a serving dish with any leftover stuffing. Carve the chicken and serve with the gravy. Gravy: Tilt the roasting pan, and spoon off all but 1 tbls. of the fat that rises to the surface, leaving behind the cooking juices. Put the roasting pan on top of the stove. Add the flour and cook over medium heat for 1-2 minutes, stirring constantly with a whisk or metal spoon to dissolve any browned bits on the bottom of the pan. Pour in the stock and bring to a boil, stirring constantly until the gravy thickens. Simmer for 2 minutes, then taste for seasoning. Strain into a warmed gravy boat and serve immediately. Giblet Stock: In a stockpot or large saucepan, cook the giblets until lightly browned. Stir in 1 quart water. Bring to a boil, skimming off any scum that forms on the surface. Add 1-2 quartered unpeeled onions, 1 chopped carrot, 1 chopped celery stalk, 1 bouquet garni, and a few black peppercorns. Simmer for about 1 hour. Cool, cover, and keep in the fridge for 3 days or freeze for 3 months. Strain before use.
Cut tofu into 1 inch cubes and add to a skillet coated with cooking spray. Cook tofu over medium heat until lightly browned. Flip as needed to cook evenly. Transfer to a small dish and set aside. Re-spray pan with cooking spray. Add green pepper and onion and saute a few minutes until onions are translucent. Add tofu, corn, tomatoes and taco seasoning. Stir to combine everything and use spatula to break up tofu into smaller pieces. Cook for a 3-5 minutes or until extra liquid from the tomatoes has cooked off. Fill tortillas and top as desired. Enjoy! *Note: Here are some tips on how to drain and press tofu as well as how to freeze and save the remainder of the block. I also like to freeze the rest of the tomatoes in small tupperware containers (about 4 ounce size) so that I have ready to use for future recipes.
Preheat oven to 350 degrees. Pour 2 tablespoons melted butter into the bottom of a 2-quart dish coated with cooking spray. Combine peaches, blackberries, and 1 tablespoons flour in a large bowl; toss gently. Add 1/4 cup sugar and ginger; toss gently to combine. Pour peach mixture into prepared baking dish. Lightly spoon remaining 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour, remaining 3/4 cup sugar, baking powder, and salt in a large bowl, stirring with a whisk. Add remaining 2 tbsp melted butter and milk, stirring with a whisk. Pour batter evenly over fruit mixture. Bake at 350 degrees for 1 hour and 10 minutes or until golden brown.
In a bowl, combine the meat, scallions, parsley, salt and pepper, crumbs, rosemary, nutmeg, and eggs. Mix well. Shape into a loaf. Place half the raw bacon strips across bottom. DO NOT push bacon into the meatloaf; only"place" it on top or bottom. Place loaf in roasting pan. Top with rest of bacon strips. Bake uncovered 1 to 1 1/2 hours at 350°F. If bacon isn't crisp enough on top, return to oven at 450°F for another 5-10 minutes or so. Then remove from oven and drain juices into heavy glass bowl. Strain grease off the drippings, and save it. Prepare gravy (Optional). Gravy: Melt 4 Tablespoons butter in a small pot, and add 4 Tablespoons flour. Stir well to a medium colored roux. Quickly,add the drippings (reserved juices), and enough water"to make 3 cups"; a little at a time. Add a little sherry wine, some Bovril (beef cube) flavoring, salt, pepper, and milk. Simmer and whisk often while thickening.
Melt the water and the butter together. set aside and add vanilla. With the stand mixer using the dough hook or in a bread machine add the water and butter mixture, add the pudding. next add the warm buttermilk, egg, sugar, salt, flour and yeast then mix the ingredients well with the stand mixer, or the dough setting on the bread machine. when the dough is ready, kneed the dough a little bit until pliable. Roll the dough onto a lightly floured surface. spread the soft butter around the entire dough. next spread the Nutella just as you did the with the butter. mix the brown sugar and the cinnamon together. if you are adding nuts mix those in as well. roll up the dough, beginning with the longest side. Slice as many rolls that you can. I usually yield approximately 14. place on a buttery pan, then i usually cover them them with a cloth or saran wrap and then set aside to rise twice the original size. Usually takes about an hour. Humidity will make a difference in this process. preheat the oven to 400 degrees. after the rolls have risen bake them for 15 to 20 minutes. in a bowl add cream cheese, butter, and 3 tbls. chai powder (I use Caffe D'Vita Enchanted Chai powder) together and mix well. add vanilla and gradually add the powder sugar. here add the sugar and milk as you obtain the consistency that you want. remove the rolls out of the oven and glaze the rolls with the frosting and finish with chocolate of you prefer.
Melt butter in evoo in a large skillet. Add onion and cook until just starting to brown. Add ham and saute briefly. Add chicken broth and bring to a simmer. Reduce the broth just a bit before adding asparagus. Add asparagus and simmer briefly. How long depends on how well you like your veggies cooked. If you like some crunch, 2 minutes at the most. Add half and half and return to simmer. Add cooked spaghetti to the pan and toss all to combine. Allow to cook briefly. Add Parmesan and toss to combine, then serve.
Mix all the ingredients together. Rub generously on meat. Marinate meat in the fridge if desired. Store any leftover rub tightly covered in the refrigerator.
Cook pasta according to package directions, omitting salt and fat. Place bell pepper in a colander; drain pasta over bell pepper. Combine pasta, bell pepper, tomatoes, and remaining ingredients in a large bowl; toss gently. Serve immediately.
Rinse fish with cold water, pat dry with paper towels. Cut fish into four serving size portions. Combine oil, salt and garlic in oblong baking dish. Place fish in mixture and let marinate 10 minutes. Turn and let marinate another 10 minutes. Remove fish from marinade. Roll in cheese, then crumbs. Place on well-greased cookie sheet. Bake at 500F for 12-15 minutes or until fish flakes easily.
Muddle mint, simple syrup or sugar, berries and lime juice. Fill glass with crushed ice - it is very important to use crushed ice, not cubed - then add rum. Stir well until the ice is reduced by 1/3, then top with more crushed ice, stirring until glass begins to frost on the outside. Spritz with soda water and stir one last time to incorporate. Garnish with a sprig of fresh mint.
Blend or process cream cheese and canned fruit. Stir in additional liquid of white wine, if necessary, until of desired thickness. Add cinnamon to taste. Enjoy!
Clean and slice the zucchini in half, lengthwise, then into 1/8-inch pieces. Dice onion and mince garlic (use as much as you like) Saute zucchini, onions and garlic in 2 tablespoons olive oil until onions and zucchini are limp. Salt and pepper to taste. Mix rice, Parmesan, grated mozzarella and eggs in a bowl. Stir in saute of zucchini, onion and the rest, salt and pepper to taste, Mix all ingredients well. Heat 9-by-12-inch nonstick fry pan between medium and medium-high heat, and add 2 to 3 tablespoons of extra virgin olive oil. When pan is hot, pour contents of mixing bowl into fry pan, spread mixture evenly around pan, making sure that the rice and veggies are spread through the liquid. When the frittata is brown on the bottom, use a plate to turn it over. Cook until both sides are brown and firm. Slice and serve, It can be eaten hot or cold as an appetizer, slice into 1- inch cubes or if sliced larger, as an entree.
In food processor or blender, combine all ingredients and process until smooth and creamy. Divide mixture among dessert dishes, cover with plastic wrap and refrigerate at least 3 hours before serving.