HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle the zucchini with the salt and toss to combine. Transfer to a colander and allow to drain for 30 minutes. Preheat oven to 400. Squeeze out any excess moisture and transfer the zucchini to a large mixing bowl. Add the bread crumbs and toss to combine. In a separate mixing bowl, whisk together the egg, mayonnaise, Old Bay seasoning, mustard, and parsley. Pour the wet mixture over the zucchini and bread crumbs. Season with black pepper. Toss to combine until the wet mixture is completely incorporated into the zucchini and bread crumbs. Shape the mixture into 8 cakes and set aside. Place cakes onto baking sheet. Bake on each side for 10 minutes.
Make the dough first. Mix 2 cups flour with the eggs, salt, and water, then work in enough of the remaining 1/2 cup of flour to make a stiff dough. Roll out on lightly floured surface as thin as you can get (usually 1/4 inch). Cut into 1 inch squares, and set aside until needed. Heat the oil in a deep saute pan and cook chicken breasts until browned on both sides and almost done in the center. Remove from pan and set aside. While the chicken is cooking dice your carrots and celery, slice the potatoes into 1/4 inch slices, and slice the onion very thin. After removing the chicken from the pan, add the carrot and celery and saute over med-high heat for 8-10 minutes. Slice the chicken and add it back to the pan. Add the poultry seasoning and the 9 cups of water and bring to a boil. Add the dough pieces one at a time layering with the potatoes and onions, gently pushing down after everything is in so that it is covered with broth. Bring to a simmer and cover and reduce heat. Simmer about 15 mins stirring gently every 5 mins or so. Mix the 3 tbsp flour with the 3/4 cup water mashing all the lumps, then stir into the pot. This with slightly thicken the broth to make it more like a stew. Enjoy!
Crumble-fry the ground beef (w/salt, pepper, garlic to taste) and allow it to cool. Mix beef with beans and lettuce. Stick a long spoon in the Picante sauce jar. Put remaining ingredients in individual bowls, with appropriate tongs, spoons, etc. for serving. Put a layer of fritos in your bowl or on your plate. Cover with beef-bean-lettuce mixture. Add other ingredients as desired. Apply the picante sauce to taste. Add hot sauce as required by your palate. Step aside, because the first ones through the line will be coming back for more!
Preheat oven to 350 degrees. Bring 3 quarts of water and 2 tablespoons salt to a boil. Coat a 9" X 13" baking pan with pan spray. Cut the red bliss potatoes into 1/4 inch slices. Blanch in boiling water for 5 minutes. Strain well. Cool in cold water; drain again. Place dry potatoes in bowl. Toss with olive oil and salt and pepper to taste. Mix together the sour cream, scallions, milk and onion soup mix. Add to the potatoes and toss to coat. Layer in prepared pan. Sprinkle the top with the bread crumbs and Parmesan cheese. Lightly spray with cooking spray. Bake for 30 minutes. Note: To reheat, pour 1/4 cup sour cream and 1/4 cup of Hood 1% Lowfat Milk over the top.
Slice off the tops of the peppers and remove and discard the seeds and membranes. Removing the stems, chop the pepper tops and set aside. Arrange the peppers upright in a 5 1/2-6 quart slow cooker. Heat 1 tablespoons of the oil in a large skillet over medium heat. Add the onion and chopped pepper tops, cover and cook until softened, about 5 minutes. In a medium-size bowl, combine the onion mixture, rice, coconut, cashews, basil, lime juice and sugar and season with salt and pepper to taste. Chop one half of the mango and add to the stuffing. Mix well and spoon into the pepper cavities, packing it lightly. Cover and cook on LOW for 4 hours, until the peppers are tender but still hold their shape. Cut remaining mango half into thin slices and use to garnish the peppers when they are ready to serve.
Mix crumbs with butter and firmly pat the crumbs down on the bottom of a 9 x 13 pan. Place pan in a 350 degree oven for about 5-10 minutes or until a light golden brown. Set aside and let cool thoroughly. Meanwhile in a medium bowl, combine cream cheese, pudding,3/4 tub of whip cream and a dash of milk and mix well. Then fold in the remaining 1/4 of whip cream left. The other tub of whip cream will be used for the topping. Spread the mixture over the crust. Drain pineapple and reserved the juice for later use. Add pineapple over topping evenly. Slice bananas and dip them in the pineapple juice so that they don't discolor. Place bananas over the pineapple. Spread whip cream over bananas. Drizzle chocolate syrup over whip cream. Top with cherries. Keep refrigerated until ready to serve. Enjoy!
Preheat oven to 350F°. CAKE: Pour 2/3 cup boiling water over 6 tea bags in a bowl; steep 10 minutes. Remove and discard tea bags; cool tea to room temperature. Stir in sour cream. Combine flour, baking powder, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat until well blended or about 5 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture and brewed tea mixture alternately to sugar mixture; mix after each addition. Spoon batter into a 10-inch tube pan coated with cooking spray. Bake for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack. Remove from pan; cool completely on wire rack. GLAZE: Pour 1/4 cup boiling water over 1 tea bag in a medium bowl; steep 5 minutes. Remove and discard tea bag. Add powdered sugar and juice to brewed tea, stirring well with a whisk. Drizzle glaze over cake.
Preheat oven to 400°F Unroll dough onto greased baking sheet. Set aside. Mix soup, broccoli and ham. Spread soup mixture down center of dough. Top with cheese. Fold long sides of dough over filling and pinch to seal. Pinch short sides to seal. Bake 20 minutes or until golden brown. Slice and serve. CAMPBELL'S ROAST BEEF AND BEAN SHORTCUT STROMBOLI: Substitute 1 can Campbell's Cream of mushroom soup, 1 cup cut green beans and 2 cups cubed cooked roast beef for Cream of Celery Soup, broccoli and ham. CAMPBELL'S CHICKEN AND VEGETABLES SHORTCUT STROMBOLI: Substitute 1 can Campbell's condensed cream of chicken soup, 1 cup mixed vegetables and 2 cups cubed cooked chicken or turkey for Cream of Celery Soup, broccoli and ham.
Trim the excess fat from the meat and cut it crosswise into long strips about 1/2 inch wide. Place the strips in a shallow, nonreactive dish. In a bowl stir together the lime juice, 1/3 cup oil, tequila, cumin, oregano, pepper and garlic. Pour over meat, coating each piece well. Cover with plastic wrap and refrigerate for 24 hours, turning the meat over a few times. In a heavy frying pan or a griddle over medium heat, warm the 1 tablespoon oil. Cook the onion, stirring, until well browned, 6 to 8 minutes. Transfer to a plate and keep warm. Place the same pan or griddle over high heat. Drain the meat well, reserving the marinade. Add the meat to the pan or griddle and cook, turning once and basting with the leftover marinade, until done to your liking, about 2 minutes on each side for medium-rare. Transfer to the plate holding the onions and keep warm. Heat the tortillas, turning once, on the same pan or griddle, about 10 seconds on each side. Alternatively, wrap in plastic wrap and place in microwave oven for about 30 seconds. Just before serving gently heat the refried beans in heavy saucepan. Cover and keep warm. Arrange the meat, onions and tortillas on a warmed platter. Place the refried beans, guacamole, salsa, sour cream and cilantro in separate dishes on the side. Diners can prepare their own fajita according to their liking.
Combine all ingredients in a blender and blend well. Pour into a hot, no-stick pan and cook like a regular pancake. Turn pancakes when bubbles form on uncooked top.
Peel onions and cut each one into quarters, keeping onions together. Place 1 tablespoon of butter and 1 clove of garlic in the middle of each onion. Double wrap each onion in foil and place on hot coals. Cook for 30 to 40 minutes. Carefully remove from coals and unwrap. Season with salt and pepper, then eat. You can also serve with a Ranch dip or hot sauce.
Preheat oven to 450. Cut the tomatoes in half and dump them into a roasting pan or a baking sheet with sides. Chop up half an onion and a few cloves of garlic per pan, or more if you like, and dump that in too. Coarsely chop some fresh basil and add that. Stir this all together and spread it out evenly; crowded is fine but no more than a single layer. Drizzle on some olive oil and sprinkle with salt. Roast for 20 minutes or until the tomatoes collapse and the skins look browned and wrinkly. Let the pan cool and then scrape everything into a blender or food processor and puree. Use or freeze.
Heat oil in large saucepan and saute pepper, onion, zucchini and garlic until onion is wilted. Add remaining ingredients and cook over medium heat, uncovered, about 10 to 15 minutes. Then turn up heat to reduce liquid. Stew should be thick, not soupy. Serve hot, cold, or at room temperature.
Heat a large pan or griddle over med-low to medium heat. Heat a small saucepan over medium heat; add in 2 tablespoons butter and melt. Whisk flour into butter and cook 1 minute; then whisk in the half-and-half. Add in dijon mustard, nutmeg, salt, and pepper; cook for 2 minutes to thicken; remove from heat. Spread bread slices with the sauce and make sandwiches, using a couple of folded slices of ham per sandwich. Spread the remaining 2 tablespoons butter lightly across the outside faces of each sandwich. Spread the shredded cheese across a plate and gently press each side of the sandwiches into the cheese, then place on the hot pan or griddle. The cheese will brown and form a crisp coating as the sandwich cooks and heats through. cook for 3 minutes on each side, or until evenly golden.
In a large saute pan, heat the olive oil on medium-high heat. Pound chicken breasts lightly on each side flipping twice. Place the bread crumbs in a shallow baking dish. Bread each breast by pushing down into bread crumbs and then flipping so both sides are breaded. Place the breasts in the hot pan and saute until lightly browned on each side. Drain the oil from the pan. The next two steps must be done quickly while pan is on the burner. Add the minced garlic to the hot pan, not on the chicken breasts. Add mushrooms, tomatoes, basil and marsala wine. Flip chicken breasts over placing them on top of the ingredients so they cook and the breasts do not burn. Let the alcohol burn off and let the wine soak in for a minute. Stir in the half and half, marinara sauce, and chicken broth and cook over high heat. Add pepper and continue cooking on high heat until liquid reduces into a thick, golden brown sauce, 3 to 5 minutes. Remove the chicken breasts from the pan and transfer to a serving platter. Pour the sauce directly from the pan onto the chicken breasts and serve.
Peel and quarter the onions, toss with a small amount of vegetable oil, an. Bake the sweet potatoes at 350 degrees until easily pierced by a skewer, about 35 to50 minutes. Remove from oven, let cool, then peel and cut into bite-sized chunks. Place in a large bowl with the hominy and red onion. Dressing: Place roasted peeled chile in blender jar with the citrus juices, oil, and seasonings. Blend until pureed and add to vegetables in bowl. Toss well and let marinate 30 to 60 minutes. Toss with cilantro before serving.
Combine all ingredients together. Butter a 1 1/2 quart souffle dish and pour in custard mixture. Bake at 350 for 50 minutes.
Preheat oven to 350°F Trim & scrub beets leaving root & 1" stem intact. Place on a sheet of foil, drizzle with 1/2 TB olive oil & wrap loosely but tightly(seal edges). Place on a baking sheet. Bake for 1 hour & let cool enough to handle. Remove stems & roots, peel & slice beets. Place in bowl. Combine glaze ingredients in a small saucepan. Bring to a boil for 1 minute. Pour over beets.
Heat oil in a Dutch oven set over medium heat. Add onion and cook, stirring frequently for 30 minutes, or until caramelized. Add garlic and cook for 30 seconds. Stir in maple syrup. Add the broth and half the thyme and bring to a boil. Reduce heat and simmer for 20 minutes. Season with salt and pepper for taste. Preheat broiler. Divide soup between 6 ovenproof bowls. Top with sliced toasted baguettes and equal amounts of cheese. Broil for 2-3 minutes or until cheese melts and is lightly browned. Garnish with remaining thyme and serve.
In a skillet, heat sesame oil. Add meat first if using, then add tofu. (drain very well to get as much excess water out as possible.) When meat is cooked through add vegetables along with teriyaki sauce. When vegetables are cooked to tenderness you desire add cooked ramen or soba noodles just before serving. Serve with hot rice.
In a heavy, medium size saucepan, cook the bacon over medium heat until it begins to brown, about 5-6 minutes. Add the onion, stir well and continue to cook, stirring occasionally until the onion is tender, 5 minutes more. Deglaze the pan with the vinegar and add the tomato paste, Caramel Syrup, Scotch, and molasses. Add the beans and season with the dry mustard, salt and pepper. Stir to mix and reduce heat to low. Cover the pan and simmer the beans until the sauce is rich and thick and the beans have absorbed plenty of flavor, about 35-40 minutes.
Mix together black beans, corn, and Rotel, and refried beans. Heat in microwave until warm. Fill taco shells and finish with spinach, cheese, and sour cream.
Put butter and cream cheese in the bowl of an electric mixer fitter with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in sugar and vanilla. Reduce speed to low. Add flour and salt. Mix until just combined. Transfer dough to a piece of plastic wrap. cut in half and move half to another piece of plastic wrap, Shape each half into a log about 2 inches in diameter. Seal each and freeze until firm, about 30 minutes or up to 2 weeks. Preheat oven to 350°F Unwrap one log and cut into 1/4 inch thick rounds, thinner if possible. Press each round in the almonds. Space one inch apart on baking sheet lined with silpat. If you don't have silpat, use parchment paper. Bake cookies, rotating halfway through, until golden around edges, 18 to 22 minutes. Let cool on wire racks. Repeat with the remaining log.
Remove papery outer layers from garlic bulbs, leaving individual cloves attached to the bulbs. Cut off about 1/2 inch from the top of each bulb and throw away. Place garlic in the center of a double layer of foil. Fold foil up around garlic to form a shallow bowl. Sprinkle garlic with basil and rosemary. Drizzle with oil. Completely enclose garlic in the foil, twisting ends of foil on top. Grill foil packet over medium coals for 30 minutes or until cloves are soft. Remove bulbs from foil, reserving herb and oil mixture. Let cool slightly. Meanwhile, season steaks with the salt and pepper and grill until desired doneness alongside the garlic packets. To serve, cut steak into servings. Carefully squeeze pulp from garlic cloves onto steaks. Mash pulp slightly with a fork. Drizzle herb-oil mixture over steaks and garlic.
Preheat oven to 120C. Line 2 baking trays with baking paper. Using electric beater whisk egg whites and salt till soft peaks form. Gradually add sugar, a spoonful at a time. Whisk between each addition until combined. Continue to whisk for 2 minutes until thick and glossy and all sugar dissolved. Divide mix i half. Sprinkle 3 or 4 drops food colouring into one batch. Fold through the mix with metal spoon until colouring is just streaked through mix. Repeat with second batch and second colour. Use 2 teaspoons to spoon mix onto tray to form meringues. Place on oven, reduce temp to 90 C, bake for 1 hour. Turn off oven and allow meringues to cool in oven.
Combine all ingredients except chicken and oranges in slow cooker. Stir well, then add chicken breast pieces. Cover and cook on high for 4 hours. When you have 10-15 minutes before it is done, stir in oranges, and serve.
Put a large pot of water on to boil for pasta. Combine sauce ingredients and gently heat. Stir until thickened. Toast sesame seeds in a small fry pan until fragrant. Do not over brown. In the meantime, cook the pasta until tender but firm. Drain. Toss the pasta with the sauce and garnish with scallions and sesame seeds.
Boil 2 cups of water in a pan, add the tomatoes and coriander stalks cook for 10 minutes. Do not strain. Chilli powder and blend in a mixer to a smooth puree. Transfer to a deep pan and bring to boil. Take another pan melt butter and saute refined flour, salt, sugar and lemon juice and black pepper powder mix well. Simmer for 3-4 minutes and keep aside. For the tempering, heat the ghee in a small pan and cumin seeds. When they crackle, add the tempering to the tamatar dhania ka shorba and mix well. Serve immediately garnished with coriander.
Mix beans, onion and parsley together in a large mixing bowl. In a separate bowl mix together oil, vinegar, salt and pepper. Add to bean mixture and mix. Refrigerate until ready to serve. Enjoy!
Cook broccoli according to package directions; drain and place in a bowl. Add the remaining ingredients; mix well. Shape into 1-inch balls. Place in a greased 15-in.x10-in.x1-in. baking pan. Bake at 350 degrees for 11-12 minutes or until golden brown.
Select guavas that are still firm. Wash, trim off top and bottom and cut in half. Then use a grapefruit spoon to scoop out the center with all seeds into 1 bowl and skin and meat into another bowl. Place the seedy bowl into a blender and add just a tad of water and pulse a couple times. Strain with a strainer to catch only the seeds or use a netting material and squeeze juice and pulp out. Place the juice and meat with skins in a large pot and add water until it shows through the fruit. Cook gently until guavas are tender, about 30 minutes. Add lemon and sugar. Stir the mixture until the sugar has dissolved. After the jam comes to a full boil, let it cook for 15-20 minutes or until done. Use a stick blender to reduce the size of the meat (or process in food processor or blender -- I prefer the stick as it is easier and allows you to leave nice size fruit in the jam. Pour into sterilized jars, seal and use safe canning methodology.
Preheat oven to 350°. Coat a 12-cup Bundt pan with cooking spray, and sprinkle pan with 3 tablespoons sugar. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through cinnamon) in a large bowl; stir well. Place 2 cups sugar and butter in a large bowl; beat with a mixer at medium-high speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine milk and sake; stir into egg mixture. Add egg mixture to flour mixture; stir until combined. Fold in chocolate. Spoon batter into prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on a wire rack.
peel potatoes and chop in half. place in pan with a lid on. cover with water and bring to boil, leave to simmer for about until tender, drain water and keep warm in oven with lid on,(or make them just before mashing). peel onions and slice into rings, (for a trick to stop watery eyes, put onions in a freezer for 10 minutes before peeling). put olive oil and garlic in frypan and add onions, turning with tongs frequently. grill sausages, turning with tongs when required. just before serving put peas in boiling water and simmer for 3-4 minutes. while the peas are cooking get potatoes out. place a knob of butter on potatoes and mash dry. add milk until you get a creamy consistency. serve sausages with onions over and peas and mash. place some ketchup on the side for a perfect dinner.
Butter a 13 x 9-inch baking dish. In a bowl combine the oil, Cajun seasoning, lemon juice, parsley, honey and soy sauce. Pour over the shrimp and toss to coat; cover and chill for 1 hour. Set oven to 450°F. Bake the shrimp in the sauce/marinade for about 10 minutes, or until the shrimp are cooked through. Serve with lemon wedges and crusty bread.
Preheat oven to 350°F Lightly grease/spray a 13" x 9" baking dish; set aside. In a large pot, boil potato chunks and chopped onion in salted water until tender. Drain and return to empty pot. Add butter and milk and mash. Add Gouda, ricotta, dill weed, salt, pepper and garlic powder and continue to mash to desired consistency. Pour mashed mixture into the prepared baking dish. Evenly drizzle the melted butter over top. Evenly sprinkle with paprika. Bake at 350°F, uncovered for 25-30 minutes or until just starting to lightly brown.
Trim all fat from shanks. Dredge in flour with salt and pepper. Brown in fat in deep frying pan or dutch oven. Combine remaining ingredients and pour over meat. place onions and prunes on top. Cover and bake in a moderate oven (350) for 2 hours or until meat is tender. Serve sauce over shanks.
Melt the butter over low heat and fry the onions, garlic and leeks for 3 minutes. Then add the bouillon, white wine and potatoes, bring to a boil and reduce heat and season with salt and pepper. Place the sausage on top of the vegetables, cover and cook on low heat for 45 minutes. Now remove the lid and boil off some of the liquid. To serve, arrange the vegetables on a warm platter and top with the sausages.
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Cover entire cookie sheet with a layer of saltines (I usually use almost one sleeve of crackers). Bring brown sugar and butter to rolling boil and stir constantly for 2 minutes. Pour evenly over crackers. Put in oven for 5 minutes. Pour chocolate chips over top and spread evenly as they melt. Put in the freezer or fridge until it hardens. Then break apart and enjoy!
ALL INGREDIENTS AND TOOLS MUST BE ICE COLD, INCLUDING FLOUR AND SUGAR! MEASURE IN ADVANCE AND PLACE IN REFRIGERATOR FOR 1/2 AN HOUR BEFORE MAKING CRUST. Measure flour, confectioner's sugar, and salt into work bowl of food processor. Pulse quickly 2-3 times. Uncover bowl, add butter and lard/shortening, process 5-10 seconds until JUST blended. Through feed tube, add beaten egg and vinegar and 1/2 of the water. Pulse 2-3 times. Watching dough constantly, slowly drizzle the remaining water into the dough as processor is turning, STOPPING INSTANTLY when the dough begins to clump together. (It will look lumpy, rough and riddled with the yolk and butter. THIS IS NORMAL!). Turn dough onto Saran Wrap. press into rough circle of pie pan shape, wrap and chill for at least 30 minutes. Take off Saran Wrap. Roll chilled dough out between 2 layers of parchment paper. Lay into pan, fill and bake. Happy Baking!
Remove baking pan from large (1-1/2- to 2-lb/750 g to I kg) bread machine. Add to pan (in order) water, orange rind, sugar, butter, salt, flour, poppy seeds, and cardamom (if using). Sprinkle yeast over top, making sure it does not touch liquid. According to manufacturer's instructions, choose basic or regular/light setting. When baked, immediately remove pan from machine; shake loaf from pan. Let cool completely on rack.
Mix lemon juice into bananas immediately after mashing to retain the fresh color then combine all the fruit and the pectin in a big pot. Bring to a boil, stirring frequently. Add sugar (and a dab of butter to reduce foaming). Bring to a rolling boil; boil hard one minute. Remove from heat and add nuts and rum (if using). Ladle into jars leaving a 1/4 inch headspace. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.