HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425. Break pasta into 2" long pieces & cook in boiling water 5 minutes, stirring occasionally or until partially tender. Meanwhile cut butter into small pieces while placing in medium bowl; set aside to soften. COmbine in micro-safe bowl: chicken, pimentoes, trinity mix, soup, salt, pepper, & broth until well blended. Cover and microwave on high 2-3 minutes or until mixture is hot and veggies begin to soften. Drain pasta and stir into veggie mixture. Transfer mixture evenly into 2qt baking dish. Stir cheese & bread crumbs into butter. Mix with finger tips until blended and crumbly; spread evenly over chicken mixture. Bake 15-20 minutes or until golden and bubbly around edges. Let stand 5 minutes before serving.
Preheat oven to 400 degrees F. Add flour, chili powder, oregano, salt, and pepper to the large plastic bag. Place chicken pieces in bag and shake well until fully covered with the mixture. Place chicken in greased baking dish. Cover the chicken with the melted margarine/butter (I use liquid spray butter). Cover with foil and bake for 1 hour. Remove foil and add onions, olives, and water. Cover with foil again and bake for 50 minutes.
Put the shrimp in a steamer basket over simmering water and steam until just cooked through, about 3 minutes (the centre should still be slightly translucent). Let cool. In a medium bowl, whisk the mayonnaise, buttermilk, lemon juice, tarragon and mustard. Season with salt and pepper. Cut the shrimp into pieces and mix in a large bowl with the apples, grapes, celery, and almonds. Toss with enough of the dressing to coat the ingredients well. Taste and add more salt, pepper or lemon juice as needed. Sprinkle the salad on beds of lettuce leaves . Serve.
Preheat oven to 375°F Grease the bottom and sides of a 13" x 9" pan with vegetable oil. In a bowl, add hash browns and vegetable oil. Mix until potatoes are evenly coated. Press potatoes into bottom and up sides of pan. Put into center of oven and bake for 20-25 minutes or until browned. Remove from oven and set aside. In a mixing bowl, whisk together the eggs, milk, baking powder, salt and pepper. Add diced onion and mix. Pour egg mixture over pre-baked potatoes. Place two rows of sausage links on top egg mixture down the length of the pan. Cover and place in oven. Bake for 30-35 minutes or until center is firm. Remove from oven, uncover. Top with cheese and parsley. Return to oven uncovered and bake an additional 5-10 minutes or until cheese is melted. Remove from oven; allow to set 5-10 minutes before serving.
Combine first 4 ingredients in bowl. Place Mahi Mahi in a zip lock bag and pour marinade over steaks. Seal and place in refrigerator for 30 min. Preheat Grill on Medium high Using vegtable oil, oil grill and place steaks on grill grate. Grill for 3-5 min on each side. Serve with rice and top with favorite salsa.
Heat oven to 425. Place drained beans in a small bowl and mash with fork or pastry blender. Stir in chiles. Place crust on baking sheet and spread with bean mixture to 1/4 inch of edge. Top with corn, cheese, green onions, and tomatoes. Bake 10-12 minutes or until cheese is melted and pizza is heated through. Sprinkle with some cilantro if desired.
Mix flour, cornstarch, and baking powder in a bowl. Add water to make a batter. Dip clean mushroom into batter letting excess batter drip off. (Ended up quartering the mushrooms part of the way through, which worked better.). Used kebab sticks to dip the whole mushrooms in the batter and then used a fork to dip and strain the quartered mushrooms. (luvmybge uses toothpicks.). After dipping into batter roll in hazelnut meal/flour that has been mixed with garlic salt to coat. (Garlic salt is to taste so fry one first to make sure you have the right amount before frying the others.). Fry in coconut oil until hazelnut meal/flour hardens. (Don't use coconut oil in a deep fryer as a fire could start.).
Roasted Garlic: Peel off the outer papery covering of the head of garlic. Using a sharp knife, then slice of 1/4"-1/2" of the tops of the cloves, so that the inside of each clove is exposed. Place the head on a square of aluminum foil. Drizzle the olive oil over the top of the cloves, and then use your fingers to spread it around well. Then fold up the foil over the top of the clove, so that it is fully enclosed. Either place the pouch directly on the oven rack, or you can place it on a pan (or muffin tins work well if you're roasting multiple heads of garlic!). Bake at 400 degrees for 30-35 minutes, until the garlic is soft and lightly browned. Remove from foil. Soup: Heat olive oil in a large pot over medium-high heat. Add celery, onion and carrot and saute for 8-10 minutes, stirring regularly until the vegetables have softened. Add flour and stir for another minute to combine. Then add chicken broth and bring to a boil. Reduce heat and simmer 15 minutes, stirring often. Carefully squeeze the roasted garlic cloves out of the heads, and place them in the food processor (or blender). Add in one cup soup mixture and process until smooth. Returm processed mixture to pot and add in the thyme and oregano. Bring to a simmer. Add cheese and stir slowly until melted. Season to taste with salt and freshly ground black pepper (or a tiny dash of white pepper), and serve. Garnish with chopped parsley if you'd like.
Form 8 patties from the ground meat. I usually use ground chicken breast or lean ground sirloin. Ground turkey is ok but it is going to be very soft so you may want to add some bread crumbs to firm it up- A mix of ground meats works well too. Place cheese in the center of 4 of the patties. Top each cheese topped patty with a non cheese topped patty and pinch edges to seal all the cheese inside. In a hot non stick pan add 1 tsp of salt- this will keep the grease from settling in the burgers- Gramma trick! Fry the patties on each side until browned and cooked through. Remove patties and keep them warm on a paper towel lined plated. Drain grease from pan and add tomato sauce and brown sugar. Cook until sugar is dissolved and sauce is warm. Add salt and pepper to taste- can also add some garlic and onion powder as well- to taste. Return the patties to the pan with the warm sauce turning once to coat. Spoon sauce on top of each patty when serving. When you cut into the patty the cheese will melt out! YUM. NOTE: Try other 'stuffings' inside these fancy burgers. Great way to sneak veggies in as well! Try adding some diced mushrooms, green peppers, broccoli, carrot, etc -- aqnd use as much or as little cheese as you like --. Experiment! Try pizza sauce/ mozzarella. spaghetti sauce/parmesan. tomato soup/monterey jack. mushroom soup/smoked gouda. the possibilities are endless- Have fun!
Thinly slice the onions and tomatoes and place in a bowl. Peel and thinly slice cucumber and carrot. Place in bowl with onions and tomatoes. Slice the chili lengthways, discard the seeds, and finely chop. Add to other vegetables. Squeeze lemon juice over the salad. Season with salt and freshly ground pepper and toss to mix. Serve as a relish or salad.
Dissolve the yeast in lukewarm water. Mix the dry ingredients in a big bowl. Add oil and the yeast mix. Knead the dough well. You will probably have to add (quite a bit) more wheat to get the right consistency. Cover it and leave it to rise to twice its original size in a warm place. Knead the dough, and shape into 4 round loaves. Leave them to rise for about 30 minutes. Put them in the oven at 425* for 35-50 minutes. I usually add 1 teaspoons sugar to the dry ingredients. I also add sesame seed, rolled oats, flax seeds, sunflower seeds and/or wheat germ.
Arrange arichokes in buttered 7x11" casserole. Saute shrimp, scallions, garlic and mushrooms in butter for 2-3 minutes. Stir in next 7 ingredients. Stir gently and warm through. Pour mixture over artichokes. Sprinkle top with paprika. Bake at 350 for 45 minutes.
In a colander over the sink, drain then rinse the sauerkraut well with cool water, allow to drain for 5 to 10 minutes; repeat at least once. While sauerkraut is draining, cut the bacon into small pieces then in a large pan over medium heat, fry bacon until crisp. While bacon is cooking, cut up the apple (s), pear (if using), onion, celery, and sausage. When the bacon is done, remove the cooked bacon from the pan and set aside; add olive oil and butter to bacon drippings and let butter melt. Sprinkle the flour into the dripping mixture while stirring and cook until golden and bubbly, then add the brown sugar, garlic, and Dijon and cook for another minute, then gradually stir in the hard cider and cook- seasoning to taste with salt and pepper- until the sauce thickens, about 5 to 7 minutes. Combine all prepared ingredients- drained/rinsed sauerkraut, chopped fruits/vegetables, bacon, sausage, and sauce- in a large crock pot (or 2 smaller ones) and cook on high for 4 hours or low for 6 to 8 hours. This makes a very large batch, serving about 16 to 18 people as a main dish- good for big potlucks!
Grease 9-inch springform pan line with parchment paper grease and flour paper. Stir water, sugar, corn syrup and flour in heavy saucepan. Cook on low heat until sugar is dissolved, stirring constantly. Add chocolate, vanilla and salt. Continue cooking until chocolate is completely melted stirring constantly. Remove from heat. Add butter; stir until melted. Transfer mixture to large bowl. Refrigerate 15 minutes or until mixture has somewhat cooled, stirring occasionally. Add egg yolks to chocolate mixture; stir with wire whisk until well blended. Gentle fold in egg whites. Fold in whipped cream. Spoon into prepared pan. Place pan in larger baking pan, then place on center rack in oven. Carefully pour boiling water into larger pan to come halfway up side of springform pan. Bake at 350°F for 50 minutes or until mixture is just set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Cover top with plastic wrap; refrigerate 4 hours to overnight. Center will fall. A prefect bowl for berries! Garnish with fresh berries and whipped cream.
Heat 2 ounces of butter in a large saute pan. Add mushrooms and green and red bell peppers and saute, until clear. Then add green onions, shrimp, and Creole seasoning and saute until shrimp start to turn pink. Add white wine and reduce liquid by half. When liquid is reduced, swirl in the butter, about 3 ounces at a time, over low heat. When all butter is incorporated, removed from heat and serve over white rice.
Flake tuna into a medium-size bowl; add next six ingredients; drizzle Dressing over all and toss gently to mix. Spoon onto lettuce leaves and top with chopped egg, if desired. Serves 4.
Cream butter and honey. Add egg and vanilla and mix well. In separate bowl mix dry ingredients. Slowly add to honey mixture. Beat until smooth. Stir in raisins, coconut and sunflower seeds. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350 for 10 to 12 minutes until golden brown.
Cream together butter and all but 2 Tablespoons of the sugar. Add egg yolks, one at a time and beat until light. Add sifted flour and salt alternately with sherry, mixing well. Fill cookie press with dough and press out each wreath onto ungreased or parchment lined cookie sheets. Bake at 375° for 8-10 minutes. Combine the cinnamon with the reserved 2 tablespoons sugar and sprinkle warm cookies with the mixture.
Drain oranges, reserving 1/2 cup juice. In a jar with a tight fitting lid, combine oil, jam, vinegar, and reserved juice; shake well. In serving bowl, toss remainng ingredients. Serve with dressing.
Add the boiling water to the bulger wheat in a small bowl and let sit for about 1 hour. Steam the quartered mushrooms for 10 minutes. Remove. Steam the onions for 10 minutes. Remove. Keep mushrooms and onion seperate. Add 1/2 cup water to the oats and let them soak for 10 minutes. Drain excess water from oats and bulger. Combine the grains with the mushrooms, rice, cheeses and spices in a food processor and pulse 5 times or until ingredients are chopped fine but NOT pureed. Pour mixture into a bowl and add the steamed onion and cornstarch, mix well. Preheat oven to 300 degrees. Lightly oil a baking sheet. Lightly oil a skillet. Form mixture into patties and brown in skillet on both sides and remove to baking sheet. Bake for 25 to 30 minutes, turning half way through baking. These can be frozen after cooled.
Blend all ingredients together by either shaking thoroughly in a jar, or whirling in a blender. Pour over chicken or vegetables several hours prior to grilling or broiling.
Cut the tomatoes in half crosswise. Season with salt and pepper. Peel and crush the garlic. Heat the oil in a small frying pan over medium heat. Add the garlic and cook until just starting to turn golden brown (1 to 2 minutes). Pour garlic and oil into a heatproof bowl. Set up the grill and preheat to high. When grill is ready, brush some oil on the grill grate. Place tomatoes cut side down on the hot grate and grill until nicely browned (3-5 minutes). Rotate 45 degrees after 2 minutes to create the crosshatch marks on tomatoes. Turn the tomatoes with tongs so they sit with the cut side facing up. Spoon the fried garlic into the tomatoes. Grill until the bottoms are nicely browned (3-5 minutes). Transfer to a serving plate, grate the cheese over the tomatoes, and sprinkle with thyme. Serve immediately.
Heat oven to 325 degrees F. Parboil potato slices approximately 5 minutes. In large bowl, combine soup, milk, sur cream, grated cheese and onion. Add drained potato slices and drained, thawed broccoli. Stir until well mixed. Grease a 9x13 inch baking dish. Transfer mixture to dish. Bake 1-1/4 to 1-1/2 hours until potatoes are tender. Let stand 5 minutes before serving.
Grate the carrots fairly finely into a mixing bowl. Add the two eggs. Add flour gradually until the dumplings can be separated into balls, about fritter thickness. You can add them to a normal chicken and dumpling soup, fry them like fritters in a few inches of oil, or pan fry them.
Combine everything but the butter and ham. Stir, and mix well; set aside. Melt the butter in a large skillet over medium heat. Add the ham, and cook for 2 minutes, stirring constantly. Add the egg mixture to the skillet. Cook, without stirring, until the egg mixture begins to set on the bottom. Draw a spatula across the bottom of the pan to form large curds. Continue cooking until the eggs are firm, but still moist (do not stir constantly). Serve immediately.
Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add chopped onion and beef to pan; cook 10 minutes or until onion is tender and beef is browned, stirring occasionally. Add chopped carrot and chopped celery to pan; cook 5 minutes, stirring occasionally. Stir in garlic; cook 30 seconds. Stir in barley and remaining ingredients, and bring to a boil. Cover, reduce heat, and simmer 40 minutes or until the barley is done and vegetables are tender. Discard bay leaves.
To prepare the rice powder, soak 75g glutinous rice in warm water for an hour. drain and dry and then throw into a hot pan. Stir over a low heat for about 15 minutes or until golden in colour. Reduce to a fine powder in a food processor or coffee grinder -- it will keep for up to 3 months. Mix the pork and pork fat with the shallot, garlic and fish sauce. Season with salt and pepper and bind with 1 tbsp rice powder. Leave to rest in the fridge for 1/2 hour. Grease your hands with a little oil and then form the pork into small rounds or sausage shapes. Grill over a medium charcoal fire or under a preheated grill for about 15 minutes. Turn as needed to brown on all sides. Serve on a bed of lettuce, cucumber, spring onions and herbs. Dip in nuoc cham.
Heat oven to 350 degrees F. In large bowl, mix beef, onion, bread crumbs, sage, salt and egg until well blended. Press meat mixture in bottom of ungreased 8-in square glass baking dish. Spread mashed potatoes evenly over top. Sprinkle with cheese. Bake uncovered about 50 minutes or until meat thermometer inserted in center of beef mixture reads 160 degrees F. Sprinkle with tomato, bacon and green onions. Serve.
Mix ingredients together until combined. Serve as a dipping sauce for coconut shrimp or chicken nuggets.
Prepare the meatballs: Chop the scallions, shrimp, and water chestnuts. Mince the garlic. In a medium bowl, mix the corn starch and soy sauce. Add egg whites, sesame oil, scallions, cilantro, ginger and garlic and blend well. Add shrimp, pork and water chestnuts and mix well. Add salt and pepper to taste. Chill for 30 minutes. Prepare the broth: Chop the scallions and bok choy. Thinly slice the carrot and snow peas. Mince the garlic. Combine stock, scallions, garlic, ginger, soy sauce, and carrot in a large soup pot. Bring to a boil, then reduce heat to low and simmer, uncovered, for 10 minutes. Form meat mixture into 1" balls and drop into simmering soup (using wet hands makes this easier). Simmer for 10 minutes, until meatballs are cooked through and no longer pink. Add the bok choy and snow peas and simmer for 2 minutes. Season to taste with salt and pepper.
Preheat the oven to 350Es F. Line 18 cupcake pans with paper liners. In a medium bowl, combine the flour, baking soda, baking powder, salt and nutmeg; whisk to combine. In the bowl of an electric mixer, combine the rum, eggnog, vegetable oil, vinegar, and sugar. Beat on medium-low speed until well blended. Add in the dry ingredients and mix on low speed just until incorporated. Divide the batter between the prepared cupcake liners, filling the cups 2/3 full. Bake 22-24 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely. To make the frosting, place the butter in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until smooth, 20-30 seconds. Add in the powdered sugar, salt and nutmeg, and mix on medium-high speed until incorporated and smooth, about 1 minute. Scrape down the sides of the bowl. Add in the eggnog and whip on medium-high speed until light and fluffy, 4 minutes. With the mixer on medium-low speed, blend in the rum. Fill a pastry bag with the frosting and decorate the cooled cupcakes as desired. Sprinkle with ground cinnamon or grated nutmeg, and garnish with cinnamon sticks if desired.
Preheat oven to 375F. Scrub and pierce potatoes with a fork; place on microwave safe plate. Microwave, uncovered on high 15-18 minutes (depending on your microwave) or until tender, turning once. When cool enough to handle, cut a thin slice of the top of each potato; discard slice. Scoop out pulp, leaving 1/4 inch thick shells. In large skillet, heat butter over medium heat. Add peppers, mushrooms and red onion; cook and stir 4-6 minutes or until tender. Stir in salt, pepper and 1 cup of pulp. Add eggs; cook and stir until eggs are thickened and no liquid egg remains. Stir in 1/2 cup cheese and 1/4 cup sour cream. Bake 10-12 minutes or until heated through and cheese is melted. Top with remaining sour cream; sprinkle with bacon and green onions.
Simmer garlic bulb in boiling water for 20 minutes until soft. Meanwhile heat oil in saucepan (or electric fry pan) and saute lamb pieces until browned all over. Stir in tomatoes and tomato paste. Squeeze each garlic clove by hand into meat mixture, discarding skins. Season with salt and pepper. Add water to cover. Stir and simmer covered for 1 1/2 hours until tender. During last 15 minutes of cooking stir through lemon juice.
Bring 6 cups of water to a boil and add noodles, stir and then cover and remove from heat. Let stand 4-5 minutes. Drain and rinse under cold water. In a small cup combine chili sauce, soy sauce, fish sauce and lime juice. In a large skillet heat 1 1/2 tablespoons oil over medium high heat. Stir in garlic and ginger and saute for 30 seconds. Stir in greens and cover for 2 - 5 minutes or until wilted. Stir in bell pepper, carrots and scallions and stir fry for 3-5 minutes or until crisp tender. Remove vegetables to a bowl. Return skillet to heat and add remaining oil. When hot add eggs and scramble them until set. Add to bowl with the vegetables. Return skillet to heat and add chili sauce mixture and bring to a boil. Stir in noodles and cook, tossing occasionally for 1 minute. Return vegetables and egg to skillet and cook tossing for 3-5 minutes or until hot. Stir in bean sprouts, if desired. Transfer to serving bowl and stir in cilantro. Top with peanuts if desired and serve with lime wedges.
Preheat oven to 450 degrees. Put bones, cut side up, on foil-lined baking sheet or in ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes. (Stop before marrow begins to drizzle out.). Meanwhile, combine parsley, shallots and capers in small bowl. Just before bones are ready, whisk together olive oil and lemon juice and drizzle dressing over parsley mixture until leaves are just coated. Put roasted bones, parsley salad, salt and toast on a large plate. To serve, scoop out marrow, spread on toast, sprinkle with a tiny bit of salt and top with parsley salad.
Heat oven to 350°F Spray 9-inch glass pie plate with cooking spray. In blender, place all cheesecake ingredients. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes, scraping bowl constantly.) Pour into pie plate. Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool on wire rack 10 minutes. Meanwhile, mix all topping ingredients. Carefully spread topping over cheesecake. Refrigerate at least 3 hours until chilled. Store covered in refrigerator.
combine ingredients 2 - 10 in a large ziplock bag, add meat & seal. shake bag around to distribute spices. let marinade for 1 hour. in the mean time, slice bell peppers, onion, jalepenos and juice the second lime. in a large skillet heat butter and saute veggies, jalepenos & lime juice until soft, approximately 15 minutes. bbq the meat until cooked to medium doneness -- don't overcook, carne asada should be juicy and light brown not dried out and burnt to a crisp. sprinkle tortillas with water, wrap in wet paper towels and heat in the mircowave until warm. you can also heat them with direct heat on a gas stove -- do not try on electric. cut carne asada into small pieces, put in a tortilla and top with onion and peppers. devour!
Distribute washed fiddleheads in pint jars. Mix vinegar, sugar and salt in saucepan; bring to a boil. Pour over fiddleheads in jars; place seals and screw on bands fingertip tight. Process 10 minutes in boiling water bath.
Pre-heat oven to 350. Beat softened butter and sugar until creamy. Beat in molasses. Combine the dry ingredients. Add the dry mixture to the butter mixture in three parts, alternating with the water. On a floured surface, roll the dough to your preferred thickness (recipe makes 8-16 cookies). Use cookie cutters to shape the cookies. Place on a lightly greased cookie sheet. Bake for 8-10 minutes, depending on thickness. If desired, mix 1/4 cup powdered sugar with a few drops of water and food colouring to make icing, and decorate when cool.