HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine zucchini, green chiles, cumin, salt, and pepper. Add ground chicken; mix well. Shape chicken mixture into four 1/2-inch-thick patties. In a large skillet cook patties in hot oil over medium heat about 10 minutes or until no longer pink (165 degree F), turning once. Meanwhile, combine salsa, green onion, cilantro, and yogurt. Place each burger on the upper half of a flour tortilla. Add lettuce and salsa mixture. Fold the bottom half over burger; fold the sides to the center, overlapping slightly. (If using hamburger buns, line bottoms of the toasted buns with lettuce leaves; add the burger, salsa mixture, and bun tops.).
Marinade. Place the tuna in an 8 x 8 baking dish. Pour the wine and vinegar over the tuna. Cover and refrigerate for 30 minutes. Sauce: Warm the oil in a small saucepan over medium heat. Add the shallots and cook for 1 minute. Stir in the broth, wine, cherries and sugar. Drain the marinade from the fish and add to the sauce. Bring the sauce to a boil. Reduce the heat to medium-low. Cook for 20 minutes, until the sauce is reduced by half. Season with salt and pepper. Meanwhile preheat the broiler. Coat a broiler pan with non-stick spray. Place the tuna on the pan and broil 4" from the heat for about 10 minutes per 1" thickness of fish, or until slightly pink in the center. Turn the fish over halfway through cooking time. Serve wit the sauce.
Mix first four ingredients with a pastry blender until crumbly. Pat into a 9x13 pan. (It doesn't need to go all the way to the edges. You will be crumbling this up.). Bake at 350 for 15-20 minutes. After this has cooled, crush it into fine crumbs. Reserve one third of the crumbs for topping, and spread the remaining crumbs evenly in the bottom of the pan. Whip the cream and set it aside. Combine remaining ingredients in a large mixer bowl and beat at high speed until very stiff. Combine strawberry mixture with whipped cream. Pour filling into crust and top with reserved crumbs, lightly pressing the crumbs into the filling. Cover and freeze until firm. I always make double the crust amount because I end up munching it as I go. (How can you miss with butter, brown sugar and nuts, especially pecans?) If you do this you may want to bake your crust in a larger pan. Regarding the egg whites - I used only one the last time I made this, and in my Kitchenaid it went all the way to the top of my bowl. It turned out great, but if you prefer a lighter filling, use 2 or 3 egg whites and it will be a little airier. I always use frozen strawberries (unsweetened) to save time and work. I thaw a 16-ounce bag and just dump the whole thing in, juice and all. No need to slice them as the whipping will break them up. Depending on the power of your mixer and number of egg whites you use, you may have more filling than a 9x13 pan will accommodate. Darn! You'll be forced to do some quality control!
Pour all the ingredients into a blender / liquidizer & mix well. Pour into a large (25cm-30cm) non stick frying pan / skillet. If you don't have a non stick pan, just wipe or spray with a littlle cooking oil first. Cook on a low- only just medium heat with the lid on until it is puffed up, the sides come away from the pan & the top is almost totally firm & no longer sticky - this should take about 15 minutes. Carefully, slide the M'shewsah onto a dinner plate (you mustn't knock it or it will deflate!) Then return to the pan, with the cooked side up - hold the pan over the plate & flip carefully. Cook for a further 10 - 15 minutes & turn out onto a plate. Warm honey in the microwave until just warm enough to pour. Cut the M'shewsha into 8 slices - but do not separate the slices. Pour the honey all over & allow to soak for a minute or two before serving. You can eat M'shewsha warm or cold.
Combine all ingredients in a blender with cracked ice. Blend until smooth. Serve in a wine glass and enjoy!
Combine all ingredients and place in the bottom of a greased slow cooker. Cover; cook on high for 2 1/2 to 3 hours.
Mix custard powder in half cup cold milk (boiled and cooled milk). Heat remaining milk with sugar in a heavy bottomed vessel. Once sugar melts and milk comes to a boil, reduce heat. Pour dissolved custard mixture. Stir well so that no lumps remain. Cook till it becomes slightly transparent and shiny. When it sticks to the vessel, add ghee. Remove from heat when halwa consistency is reached. Decorate with chopped cashewnuts.
In large mixing bowl, combine the first eight ingredients. Transfer to a greased 13 -in x 9-in x 2-in baking pan. Bake at 350 for 45-50 minutes or until toothpick comes out clean. Cool on wire rack. Drizzle powdered sugar glaze over cake, then sprinkle toasted pecans and English toffee bits over cake.
Rub the salt and pepper into the trout. Combine the RAW eggs and milk. Dip fillets into egg/milk mixture, then cover with breadcrumbs. Heat oil to medium heat, using just enough oil to keep the fillets from sticking to the pan. Combine the butter, hard cooked eggs, parsley and pimiento, mixing into a soft paste. Keep warm. Cook the trout on the grill for about 5 minutes on each side, until a nice golden brown color. Put the trout onto the plates, spread the warm butter/egg paste over the fillets. If desired, place lemon slices on top.
In a food processor or blender; pour in the oranges with their juice, sambal, vinegar, and the seasoning packet for the ramen noodles. Mix together until the oranges are finely chopped into a sauce. In a large bowl; put the ramen noodles and drained bamboo shoots. Pour the orange mixture over them to cover. Let the noodles soak for 45 minutes to an hour until they absorb lots of the liquid and get soft. Heat the noodles and shoots with the orange marinade in a skillet over medium heat for about 5 minutes until the sauce bubbles. Top with green onions and peanuts then serve.
Heat 1 tablespoon oil in saucepan over medium heat. Cook garlic 2 minutes. Add rice and cumin, stir until coated. Add broth and cayenne pepper. Increase heat to high and bring to a boil. Cover and simmer over medium low heat 20 minutes. Meanwhile, stir italian seasoning with salt and pepper. Sprinkle over both sides of chicken to coat. Heat remaining oil in frying pan over medium high heat. Add chicken and cook until no longer pink, about 5 minutes on each side. Remove from heat and cover to keep warm. Stir apricots and raisens into rice. Cover and continue to simmer until broth has been absorbed, 5 to 10 minutes. Gently stir almonds and green onions into rice mixture. To serve, place rice mixture on plate and fan chicken slices over top.
Make the raspberry sauce: In a saucepan, combine the raspberries and the sugar. Bring to a boil, reduce to a simmer, and cook for two minutes. Flame with the brandy and stir until the flame is extinguished. Pour sauce through a fine sieve and reserve. Prepare the mousse: Slowly melt the chocolate in a double boiler over very low heat. Whip the one and a half cups of heavy cream until soft peaks form. Add confectioner's sugar and whip until stiff peaks form. Whip the egg whites in a bowl with the cream of tartar, gradually adding the granulated sugar until stiff peaks form (do not overbeat). When the melted chocolate has cooled slightly, add the two tablespoons of heavy cream and stir to achieve a pouring consistency. Slowly add the chocolate mixture to the whipped cream, folding gently. Then, fold the egg whites and the chocolate/cream mixture together. To serve, spoon 2 tablespoons of raspberry sauce into the bottom of each of six large-bowled wine glasses (or martini or margarita glasses). Spoon the mousse over the sauce. Chill for at least two hours. Garnish with shaved semisweet dark chocolate.
Use a sharp knife and poultry shears to divide chicken breasts into 4-6oz, serving pieces. You can get two pieces out of a moderate-sized breast or 3 pieces out of a large one. Drain and coarsely chop artichoke hearts. Heat butter and olive oil over medium heat in a large, heavy skillet that can go into the oven. Brown chicken on all sides, browning the skin side first. Remove to a dish that will catch the juices. Saute onions and garlic on low-medium until onions are soft and translucent. Add mushrooms if using them and cook briefly. Add sherry to pan and stir until it has all evaporated. Sprinkle flour over the onions and cook as a roux for a minute or two. If there is not enough fat remaining in the pan add a little more butter. Slowly add chicken broth, stirring vigorously so as not to create any lumps. Add salt and pepper. Bring to a boil then turn heat down to a simmer. Add artichoke hearts, chicken pieces, and chicken juices. Stir in gently. Cover and simmer 8-12 minutes or until the chicken is barely cooked and the sauce has thickened slightly. (The sauce will still be quite runny, not thick like gravy). Hold in oven at 225F if necessary. Could be held in a crockpot on warm for buffet service. I suggest serving over rice or noodles. Also good with crusty bread to sop up the sauce. Your favorite green vegetable will round out the meal nicely. Note: If you wish to use boneless, skinless breasts I suggest cooking them until almost done in the browning stage so that they will finish cooking as they sit while you make the sauce, then rewarming them briefly in the sauce immediately before serving. Note: If your family prefers dark meat you could use thighs instead of or in addition to breasts but will probably need to pour off excess grease before adding the flour. Note: If you want a thicker, more gravy-like sauce increase the flour to achieve your preferred texture. Note: This recipe can be made with boneless pork chops instead of chicken if you follow the directions for boneless breasts. Variation: Decrease the amount of chicken stock slightly. Add the juice and zest of one lemon and 1 tbs capers. Variation: Add 1-2lbs of barely-cooked asparagus tips at the last moment and cook just long enough to heat through.
Place egg yolks in a bowl and mix at high speed until creamy. Add oil slowly while beating and an emulsion starts to form. Continue adding oil in a slow stream until you have all the oil blended in and mixture looks like mayonnaise. Add rest of the ingredients and adjust seasoning to taste. Chill dressing until ready to use.
Cook pasta according to package directions, omitting salt and fat. Place spinach in a large colander. Drain pasta over spinach; place pasta mixture in pan. Add tomato, oil, salt, pepper, and garlic; toss well. Add prosciutto; toss gently to combine. Sprinkle with cheese.
Combine all ingredients except oil, tortillas, sour cream & salsa, mix well. Put approx 2 tbs of mixture on each tortilla, roll tortilla into a thin taquito. Heat frying pan to med/high heat (I use an electric range and set it to 7). Using 1 tbs cooking oil per 2-3 taquito's, shallow fry in saute pan. Garnish with salsa and sour cream.
Strain cider, a coffee filter and sieve work well. In a large pan heat cider till warm using medium heat. Add sugar and heat, stir constantly until sugar is dissolved. Turn up to medium high heat,bring to a full rolling boil, stir constantly. Stir in pectin. Bring back to a full rolling boil,stir constantly for one minute. Remove from heat. Quickly skim off any foam and ladle hot jelly into hot jars, leave 1/4 inch headspace. Wipe jar rims and threads with clean damp cloth. Cover with hot lids and apply screw rings. Process 1/2 pint jars in water bath for 10 minutes.
Combine all ingredients except crackers in a saucepan. Simmer covered for 30 minutes or until veggies are tender. Serve with oyster crackers or crackers of your choice.
In a medium saucepan, heat 2 tablespoons butter over medium-high heat. Add the onion and garlic and cook, stirring, until softened. Add the whole mushrooms and cook, stirring, for 2 to 3 minutes. Add the white wine and simmer until the liquid is reduced by half. Add the chicken stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are very tender, about 10 to 15 minutes. Transfer the contents of the pan to a blender and puree until smooth. Return the soup to the pan and bring it to a simmer. In a small bowl, mash 1 tablespoon butter with the flour. Whisk the flour paste into the simmering soup in increments, until the soup thickens slightly. Continue to simmer the soup, stirring, until no flour taste remains, about 10 minutes. Stir in the cream and return to a simmer. Season with salt and pepper and keep warm. In a medium saute pan, heat the remaining 2 tablespoons of butter over medium heat. Add the sliced mushrooms and cook, stirring, until lightly softened, about 5 to 7 minutes. To serve, divide the soup among warmed soup bowls. Garnish with the sliced mushrooms, chopped chives and croutons. Serve immediately.
Step One: Preheat oven to 350 degrees Fahrenheit. In a mixer blend together butter, eggs, and vanilla. Step Two: In a separate bowl mix together flour, baking soda, baking powder, salt, and cinnamon. Add to butter and egg mixture in the mixer and mix well. Step Three: Measure out about three cups of Honey Shredded Wheat and put it in a plastic bag. With a rolling pin crush the cereal until the biggest pieces are about the size of a rolled oat. Step Three: Add the crushed Honey Shredded Wheat and the rolled oats into the mixer with the rest of the ingredients. Mix Well. Step Four: Mix in raisins. Step Five: Scoop out two tablespoons of dough at a time for each cookie. Form into a ball shape with your hands. Set only nine balls of dough to each tray. Step Six: Put them in the oven on the middle rack and bake for about 12 minutes. Let them cool on a tray for a few minutes before you take them off. Make sure to lay the cookies flat once you scoop them off the tray until they have completely cooled off. Enjoy!
Grease 13 x 9 baking dish. Bring cream & 6 cups of chicken broth to a boil, stir in grits & cook over medium heat until they return to a boil. Reduce to a simmer, cover & cook for 25-30 minutes, stirring occasionally. Add milk if needed to cook to desire consistency (should resemble slightly runny oatmeal when finished). Cook collards in remaining 2 cups of chicken broth for 10 minutes. Drain & blot dry with paper towel to remove excess water. Add butter & cheese to grits, stir until butter & cheese melt. Stir in collards. Place in casserole dish, top with crumbled bacon. Bake @ 350 degrees until lightly brown on top.
prepare topping: cook squash and potatoes in boiling water until tender about 15 minutes. drain squash and potatoes; return to pot. Add milk, salt, 1/4 tsp black pepper, nutmeg and red pepper. Mash with potato masher until fluffy. Set aside to cool slightly. Preheat oven to 375 degrees. Prepare filling: saute onion in oil in large skillet until softened, for about 5 minutes. Add garlic, saute 1 minute. Remove to plate. Crumble beef to skillet; cook until browned about 5 minutes. Stir in basil, oregano, cumin, salt, thyme, pepper, reserved onion mixture and flour. Add tomatoes and green beans. Bring to boiling. Lower heat; cover and cook 10 minutes. Spoon into 13 x 9 x 2 inch glass baking dish. Beat egg into squash and potato mixture. Spread over filling, making decorative swirls. Sprinkle with paprika if desired. Bake in 375 degree oven for 40 minutes or until bubbly and top is golden brown. Transfer baking dish to wire rack and cool for 15 minutes before serving.
Rinse the rice and drain it very well. Prepare the onion, pepper and garlic. Mix the chicken stock and tomato sauce and set aside. Heat the oil in a large heavy skillet, over medium heat. Saute the chicken pieces until lightly browned on each side. Remove them to a plate and set them aside. Add the rice to the skillet, and toss it in the remaining oil. Saute the rice until half of it has turned opaque. Add the chopped pepper and onion, and continue to saute until the onion is soft and translucent. Add the garlic, saffron, salt and pepper, and saute for another minute.(You may add the saffron separately to the chicken stock and heat itand set aside to allow the saffron to release its flavor). Add the mixed chicken stock and tomato sauce. Bring the mixture to a boil. Return the chicken pieces to the pan. Cover, and reduce the heat to a simmer. Simmer for 45 minutes to an hour, until the rice is cooked and most of the liquid absorbed.
Mix pudding, sugar and milk until well blended. Fold in 12 oz. Cool Whip. Frost cake and refrigerate until serving.
prepare cake according to package directions. Combine milk, sugar or Splenda,and 1/2 cup coconut in saucepan . Bring to a boil, reduce heat and simmer for 1 minute. Poke holes in cake with a fork. Spoon mixture over warm cake and allow to cool completely. Fold half of the remaining coconut into whipped topping and spread over cake. top with the remaining coconut and refrigerate.
Crust: Mix graham crackers and butter together. Press into 9 x 13 inch pan. Bake in 250f degree oven for 15 minutes. Cool. Filling: In a bowl, cream together butter and icing sugar. Add eggs and beat well. Spread over cooled crust. Bake in 350f degree oven for 25 minutes. Cool. Topping: Beat together whipping cream, vanilla and icing sugar until stiff. Fold in pineapple. Spread over filling. Sprinkle extra graham wafer crumbs on top for a finishing touch. Chill. Cut into squares and serve.
Cook and drain the pasta according to the directions on the package; cover to keep warm. Heat water in a 12-inch non-stick skillet over medium-high heat. Add the frozen veggies and bell pepper. Cook for 2-3 minutes, stirring frequently. Stir in the shrimp. Cook, stirring frequently, until the veggies are crisp-tender and the shrimp are pink and firm. Stir in the marinade and honey. Heat through and serve over the linguine.
Combine baking mix and sugar in a large bowl; stir in chocolate and nuts. Make a well in center of mixture. Combine half-and-half and remaining 3 ingredients; add to dry ingredients, stirring just until dry ingredients are moistened. Spoon into greased muffin pans, filling two-thirds full. Bake at 400° for 11 to 12 minutes or until a wooden pick inserted into center comes out clean. Remove from pans immediately.
For crust, combine all ingredients and press into a 9" pie plate; bake 12-15 minutes (until set) at 350°. For filling, blend the tofu in the blender until smooth, then add & blend everything else. Pour filling into the crust and chill for at least 2 hours.
Throw the ingredients in a blender or whatever other method you prefer for smoothie-making, and enjoy!
Preheat oven to 350. Lightly spray the bottom of a 9X13 inch pan with non-stick spray. Line the bottom and sides of the pan with parchment paper, extending the edges 2-3 inches beyond the pan. Place the butter on the parchment paper. Place in oven until the butter melts, about 5 minute Remove pan from oven and spread brownie mix evenly over the melted butter. Layer coconut over the brownie mix. Scatter chocolate and butterscotch chips evenly over coconut. Top with chopped nuts. Drizzle condensed milk over entire pan. Bake at 350 degrees for 30-35 min, until bubbling and edges are lightly browned. Cool for 30 minutes before removing from pan. Cut and serve.
Melt butter in heavy saucepan. Saute' vegetables until tender. Stir in flour and cornstarch. Cook until bubbly. Add stock and milk gradually; blending into smooth sauce. Add soda and cheese cubes; stir until thickened. Season with salt & pepper; add parsley. Before serving,heat thoroughly in double boiler. DO NOT LET BOIL. Garnish with paprika. Serve and enjoy!
Preheat oven to 375 degrees. In large bowl, whisk together soup, eggs, milk and pepper until combined. Stir in vegetables and 1/2 cup of cheese. Place pie shell on jellyroll pan. Pour soup mixture into pie shell; sprinkle with remaining 1/2 cup cheese. Bake until set, about 45 minutes.Cool 20 minutes before serving.
Saute celery and onion in butter or olive oil until tender. Place grouper in a glass cooking dish and add the sauteed vegetables& stewed tomatoes. Pour this mixture over the grouper and bake at 350 degree for 1/2 hour. Shake some grated parmesan over the baked fish. Serve hot.
Line a deep square or round tin with baking paper. Bring paper 5 cm above edge of tin. Pre heat oven to 150 C. Place fruit and water in pot, bring to boil. Simmer oncovered for 2 minutes. Cover and cool to room temperature. Stir in condensed milk then flour and rum if using. Add lightly beaten egg and stir thoroughly. Spoon into prepared tin. Bake for 2 hours or till cooked when tested.
Preheat oven to 325 degrees. Melt butter over low heat. Remove from heat and allow to cool slightly (5 minutes). Stir in sugar, cocoa powder, and salt. Whisk in eggs and vanilla. Add rice flour, tapioca flour, and corn starch one at a time, whisking well after each addition. Add walnuts or pecans if desired. Spread into greased 8x8" square baking pan. Bake for 25 to 30 minutes or until toothpick inserted near center comes out with just a few sticky crumbs on it. *Although these brownies are great warm, I prefer them cooled down, chilled, and then cut into small squares. Seems like the flavors come out better that way. ***These are rich enough that you really can cut them into 16 pieces, but let's be realistic - I cut 8.
in large bowl, dissolve gelatin in boiling water. slice bananas into gelatin mixture. add frozen strawberries and undrained crushed pineapple. reserve half of the mixture at room temerature. pour remaining mixture into 13x9-inch pan. refrigerate 1 hour or until firm. in mixer bowl, beat cream cheese with sour cream and sugar, spread over chilled layer. gently spoon reserved gelatin mixture on top. refrigerate until firm, about 2 hours. cut into squares, serve on lettuce lined salad plates. garnish with additional pineapple and mint leaves if desired.
Place potatoes in a small saucepan and cover with water; bring to a boil, reduce heat. Cover and simmer for 10-15 minutes or until tender; drain. In large skillet, saute half of the peppers, onion and mushrooms in 1 teaspoon oil until tender. Add half of the ham and potatoes, saute 2-3 minutes longer. Meanwhile, in a blender, combine the eggs, sour cream, milk, onion salt, garlic salt and pepper. Cover and process until smooth. Pour half over vegetable mixture, cook and stir over medium heat until eggs are completely set. Sprinkle 1 cup cheese. Repeat with remaining ingredients.
Preheat oven to 400. Lightly butter an ovenproof dish large enough to hold the apricot halves in a single layer. Arrange the apricots in the dish, cut side up. Sprinkle the apricots with the almonds and drizzle the honey over the top. Dust with the ginger. Bake for 12-15 minutes, until the apricots are tender and the almonds golden. Remove from the oven and serve at once, with ice cream on the side, if you want.
Place all ingredients in food processor and blend until smooth, adding more lemon if necessary to obtain desired consistency. The blending can take as long as 3-4 minutes Be patient it comes out better! I have made this a lot lately and I have come to learn that I must follow the directions EXACTLY especially with the Tahini paste. Refrigerate for several hours. May be made a week ahead of time. Serve with Pita Bread or Pita Chips or your fingers. They all taste great with it!
Preheat the oven to 350 degrees. Mix 1 tablespoon butter, brown sugar and hot water in the bottom of a 9-by-13-inch baking pan. In a separate bowl, mix together the remaining butter and sugar. Add flour and baking powder alternately with milk. Pour over brown sugar mixture in baking dish. Bake 30 minutes.