HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat. Add onion, carrot, celery and garlic and saute for 10 minutes. Add remaining ingredients, except pasta, and simmer for 1 hour. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water, over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain. Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.
In large pot of water, add 1 teaspoon salt and lentils. Bring to a boil. Reduce heat and simmer 20 minutes. Meanwhile, in small bowl, whisk together remaining ingredients, except feta cheese. Drain and rinse lentils. Place in serving bowl. Add dressing and toss gently. Add feta and toss gently again. Serve.
Boil tomatillos and peppers in water for about 10 minutes, or until the green color of the tomatillos and jalapenos turn from a slick green to a dull green (You want them to be soft, but not too mushy). Remove tomatillos and peppers from water; cut off stem caps from peppers, but do not remove seeds (unless you're a sissy). Place tomatillos, peppers, garlic, cilantro (if used), and a couple pinches of salt into a food processor. Blend in the food processor for 20-30 seconds, depending upon desired consistency. Taste the sauce, and if necessary, add more salt (pulse-mix a few times to stir in any added salt). Pour into a re-sealable container or jar, let it rest in the fridge for about 30 minutes, then enjoy with chips or use as a condiment. This sauce seems to keep well in the fridge for at least 10 days (I have never pushed it further than that, but then it usually doesn't last that long anyway). NOTE: After using the food processor, it is sometimes best to open in a well ventilated area as the fumes from processing boiling hot peppers can take your breath away. NOTE TO SISSIES: If you can't handle the heat, drinking milk and/or eating a flour tortilla will provide the best relief.
Spread about 2 tablespoons of cheese spread over EACH tortilla. Layer evenly with lettuce, tomatoes, chicken, cuke and carrots. Roll up tightly. That's it!
Preheat oven to 375°F. Cook pasta and drain. Cook bacon on stove or in microwave. Cook chicken and drain. Return above into saucepan with 2/3 cup French Fried Onions. In separate bowl, combine soup, sour cream, spinach, garlic powder and 1 cup Cheddar cheese. (It will form into a consistency somewhat of a dip). Spoon half of the macaroni mixture into a greased 12x8-inch baking dish and cover with half of the "dip" mix. Repeat layers. Bake uncovered at 375°F for 30 minutes or until heat through. Then top with remaining cheese and 2/3 cup onions and bake at same temp, uncovered for about 3 to 5 minutes until golden brown.
Spread pie filling into a greased 9-inch square baking dish. Combine the next six ingredients in a bowl. Cut in butter until the mixture resembles coarse crumbs; sprinkle over filling. Bake at 375 degrees for 35-40 minutes or until golden brown. Top with whipped cream and dig in!
Mix all ingredients of marinade, except for 2 Tbls of lime juice. Pour 1/2 marinade over steak, then add reserved lime juice. Refrigerate other half of marinade for later. Steaks should sit for at least 4 hours, or overnight. Once steaks are ready, you can either grill them until they are slightly pink in the middle, or broil them. To broil: place on a broiler pan, broil 3 inches from heat 10 minutes or until desired degree of doneness, turning after 5 minutes. While steak is broiling/grilling, bring 3 quarts water to a boil in a large pot. Add pasta, cook until halfway done, then add green beans (optional). Let pasta alone until it finishes cooking. Let steak stand for a few minutes, then cut diagonally across grain into thin slices. Combine onions, red pepper, and steak into a pan. Add the remaining marinade and sesame seeds and saute until steaks are sizzling and onions and peppers are done to your liking. Serve steak and veggies over pasta, sprinkle with feta cheese. We use whatever steak we have left for steak and eggs the next morning!
Grease a 9" round cake pan with some of the softened butter. Cut out a parchment paper circle to fit inside the pan, nestle it into the bottom, and grease the paper with the remaining softened butter. Set the prepared pan aside. In a 2-quart saucepan, bring the milk to a boil, whisking occasionally, over high heat. While whisking, pour in the cornmeal in a steady stream. Whisk vigorously to incorporate the cornmeal, for about 1 minute. Remove the pan from the heat and set aside to let the cornmeal mixture cool to room temperature. Heat oven to 350°. Transfer the cornmeal mixture to the bowl of a standing mixer fitted with a paddle attachment. Add the remaining butter, baking powder, salt, and eggs and mix on medium speed until uniform and aerated, about 15 minutes. Pour cornmeal batter into the prepared pan and bake until golden brown and puffy and a toothpick inserted in the center comes out clean, about 1 hour and 20 minutes. Serve immediately.
Put the milk in a bowl. Add 1tsp of sugar and the yeast. Stir to mix. Set aside for 15-20 minutes or until the yeast has dissolved and the mixture is frothy. Sift the flour, salt and baking powder into a bowl. Add the remaining 1tsp sugar, the yeast mixture, 2tblsp vegetable oil and yogurt and egg. Mix to form a ball of dough. Knead for 10 minutes until smooth and satiny (I did this in a stand mixer). Form into a ball. Pour 1/4tsp oil into a large bowl and roll the ball of dough in it. Cover the bowl with clingfilm and set aside for 1 hour until doubled in size. Preheat the oven to it's hottest temperature. Put your heaviest baking tray to heat in the oven. Preheat your grill. Punch down the dough and knead again. Divide into six equal balls. Keep covered when not working with the balls of dough. Roll the ball of dough into a tear-shaped naan, about 25cm long and 13cm wide at it's widest point. Remove the tray from the oven and slap a naan on it. Put in the oven for 3 minutes, it will puff up. Now place the tray under the grill for about 30 seconds to brown slightly (I didn't bother with this as my naan browned in the oven). Wrap the naans in a tea towel or foil. Make all the naans this way. Serve hot. I kept them warm wrapped in foil in a turned off warm oven, you can reheat them in the microwave for 40 seconds or so.
Prepare grill. In a shallow bowl stir together all ingredients except steaks. Add steaks and rub with spice mixture. Let steaks stand, covered, at room temperature 15 minutes. Grill steaks on an oiled rack set 5 to 6 inches over glowing coals about 3 minutes on each side for medium-rare. (Or you can broil steaks under a preheated broiler 3 to 4 inches from heat.). Serve steaks with chutney. Enjoy!
Place a nonstick wok or skillet over high heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to lightly mist with olive oil spray; heat for 3 seconds. Add the tofu, green onions, garlic, ginger, olive oil, and sesame oil; cook, stirring frequently, for about 12 minutes, or until the tofu is browned on all sides. Stir in the teriyaki sauce and season with red-pepper; cook for 30 to 60 seconds, or until the sauce thickens slightly. Serve immediately.
BROWNIES: Preheat oven to 350°F. Prepare an 8-inch square baking pan by greasing it. Melt chocolate and butter in medium, heavy saucepan over low heat (I use a double boiler). Remove from heat. Stir in sugar. Whisk in eggs, one at a time, mixing well after each addition. Whisk in liqueur. Combine flour, baking powder and salt in small bowl; stir into chocolate mixture until just blended. Spread batter evenly in prepared pan. Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Remove pan to wire rack; cool completely. FROSTING: Add cream cheese and butter to small bowl and beat with electric mixer at medium speed until smooth. Beat in liqueur. Gradually beat in powdered sugar until smooth. Spread over cooled brownies. Chill at least 1 hour or until frosting is set. Cut into 2-inch squares.
Snap off tough ends of asparagus. If asparagus is thick, old or tough, peel bottoms. Add asparagus to pan of boiling salted water. Boil gently until cooked--bright green and tender--but still firm, about 5 to 8 minutes. Remove; drain on towel; put on platter and drizzle with oil, lifting spears to coat. Sprinkle with shallots and parsley. Salt slightly.
In a 2-quart or larger pressure cooker, add water, mulling spices and apples. Allow water to begin simmering. Close lid and bring pressure to 2nd red ring (high pressure) over high heat. Adjust heat to stabilize pressure at 2nd red ring. Cook for 3-5 minutes. Remove from heat and use Natural Release Method. For me, I mash up the apples to leave them chunky. For my grand-baby, I puree in a Vitamix blender. If desired, add butter, raisins and or walnuts to warmed applesauce.
Cool and peel 6 hard-boiled eggs. Cut in half lengthwise, and place yolks in a separate small bowl; mash with fork. Add mayonnaise, mustard and onion soup mix. Scoop or pipe yolk mixture into egg halves. Sprinkle with Paprika if desired. Refridgerate until ready to serve.
DRESSING: Beat together egg and vinegar Put in a small pot and simmer, stirring well. Continue to simmer, add sugar and onion and cook for 5 minutes. Stir occasionally. Chill in fridge for 1 hour. Wash and drain baby spinach leaves and romaine lettuce well. Place in large salad bowl. Pour chilled dressing over salad and add strawberries or mandarines on top. Mix well. Prep time does not include refrigeration. If you are low carbing -- use Splenda in place of sugar, and strawberries, no oranges.
Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade, turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Grill over medium heat 6 to 7 minutes per side or until chicken is cooked through, brushing with remaining 1/4 cup of marinade. TEST KITCHEN TIP: For a main dish salad, serve grilled chicken over salad greens, tomatoes, avocados and red onions.
Place sugar and 1/3 cup water in a small saucepan, stir and bring to a boil; Simmer until the sugar is completely dissolved. Allow the syrup to cool completely (You can speed up the cooling by setting pan in a shallow bowl of ice water.). Place half the berries in the jar of a blender; add lemon juice and all the cooled syrup; Puree until smooth. Press through fine strainer to remove some of the strawberry seeds,if desired. Coarsely chop remaining strawberries and add to strawberry puree and serve. This sauce can be stored refrigerated, in tightly covered containers for up to 4 days.
Cut butter into flour until mixture is like coarse meal. Add all other ingredients, but only enough water to make dough into pastry consistency. Roll out on a floured surface till very thin (about 3 mm [1/8"] to 6 mm [1/4"] thick). Cut into small squares, depending on what size you prefer. Bake on *unoiled* baking sheets until golden brown, about 15 minutes. Cool on rack.
Mix together the flour, salt, pepper and Parmesan in a bowl. Add the yeast to the water and it to fizz and become frothy. Pour into the flour mix, add the oil and the egg and mix to a soft dough. Turn onto a floured surface, knead 5 minutes until smooth and no longer sticky. Cut each tomato into six, cut the mozzarella into 24 chunks. Divide the dough into 24 pieces, shape each piece into a ball and flatten. Place a piece of mozzarella and tomato onto each flattened ball, draw the dough over the filling, pinch to enclose, then place on a greased baking tray. Cover with a greased plastic sheet, eg. a clean pedal bin liner. Allow to prove at room temperature for 1 hour until dough is springy when pressed. Heat the oil to 180C in a large saucepan (Test by dropping a cube of bread into the oil, if it rises to the top immediately the oil is hot enough). Fry the doughnuts a few at a time for about 5 minutes until a deep golden. Drain and serve hot or cold. NB: These will freeze for 1 month. To serve defrost and warm in oven 1 minute.
Preheat oven to 350*. Mix all ingredients thoroughly in a bowl by hand with spoon/spatula. A whisk of any kind does not work well. I prefer to add the oats last, and slowly, mixing after each little addition. Batter will be stiff; not cake like. Drop by rounded spoonful onto greased cookie sheet. Bake for 7-9 minutes, until set and slightly brown on top, careful not to over bake. Upon removing from oven, let sit for a minute or two on cookie sheet. Then remove to wax/parchment paper for cooling. Store in an air tight container and enjoy!
In large deep frying pan, fry bacon, drain on papertowels, set aside. Pour off all or most of bacon grease. Add 1 Tbl. butter and melt. Add celery, onion and hotdogs cut up into 1/2-3/4 inch slices. Cook over medium heat, stirring, til hotdogs are lightly browned and celery and onions are soft. Drain off grease and liquid. (Just push ingredients to one side of the pan, then tilt pan and spoon off.). Dump in both cans of beans and stir lightly/fold in til combined. Pour all into casserole dish. Top with shredded cheese. Toss into 350 oven and bake, uncovered, til bubbly and cheese is melted. About 20-30 minutes. Serve with cornbread and enjoy! *If you use the brand of beans suggested, they are just fine as is. If you choose to use another brand you may need to doctor them a bit. ;). **Also, we LOVE cheese, so if the amount is too much for you, just cut back on it. And if you prefer, you don't even have to add it at all. If not adding cheese, you can just finish this on the stove and heat through after adding the beans, or you can bake. (Give it a little stir halfway through baking time.) Either way is just fine.
Mix the salad ingredients in a large bowl. In a saucepan, saute the ingredients for the almonds. Cook on medium/low heat until almonds look toasted, careful not to burn them. Turn almonds out onto plate or cookie sheet to cool. When cooled, break apart and put into salad mix. Cut wontons into strips and deep fry as many as you want. For the dressing, mix together and refrigerate until ready to serve. Pour over salad just before serving.
For the crust: Mix crumbs, butter, sugar and cinnamon with a fork in a 9 inch skillet. Press evenly over the bottom and up the sides of the skillet. For the filling: Beat cream cheese in medium bowl and until light and fluffy. Add eggs, sugar, vanilla and lemon rind. Beat until well mixed. Pour into crumb crust in skilet. Cover skillet and cook on semi-temp at 300* for 20 minutes. For Sour cream topping: Mix sour cream, vanilla and sugar. Pour over cheesecake filling and spread evenly. Cover skillet and cook for 5 minutes. turn skillet off and remove cover and cool. Strawberry Topping: spread the 2 cups of strawberries around the outer edge of cheesecake.
To make the brine: combine first 6 ingredients (onions - ginger) in a food processor and puree. Pour into a dish or pan that is large enough to hold the fish. Add remaining brine ingredients (soy sauce - mace) and stir to combine. Stir in cold water (about 2 cups). Add fish to mixture and enough water to cover fish. If using large salmon fish refrigerate for 2-3 days, if using small fish refrigerate for 1 day. Soak hickory chips overnight in water. To prepare smoker/barbecue: prepare barbecue by heaping briquets on one side of the grill (about 30 for a large grill). Ignite and burn until coals glow and gray ash forms. Set drip pans opposite briquets. Remove fish from brine and wipe dry. Pile hickory chips over briquets. Set top grill in place and coals side over drip pan with vegetable oil or spray with Pam. Set fish over drip pan and cover barbecue, leaving 1-2 vents open to allow smoke to escape. Smoke fish until fish flakes with a fork about 8 minutes per pound. For the large salmon trout it can take up to 2 hours but if using small fish about 45-60 minutes. You will most likely need to add coals if briquets begin to burn down. Transfer fish to a large platter and let cool. Cover and refrigerate until 1 hour before serving. To make garnish: separate lettuce carefully using only those that form a cup. Chop onions and place in paper towel lined sieve to dry slightly. Place eggs in a saucepan and cover with cold water and then bring to a boil and let them boil 1 minute. Turn off heat and let stand 5 minutes. Cool under cold running water, and then peel, chop and set aside. To serve: surround fish with lettuce cups alternately filled with onion, egg, caper and lemon wedges. Pass the horseradish sauce separately. To make the horseradish sauce: Combine first five ingredients (dill - mace) and mix well. Stir in the sour cream and horseradish. Transfer to a gravy sauce boat and cover and refrigerate. Sprinkle with paprika before serving.
In a medium mixing bowl, combine soup and milk. Mix in veggies and turkey. Pour into greased 9 inches pan. Prepare stuffing according to directions on box, and spoon over turkey mixture. Bake at 400 F for 30 minutes.
Shred or slice (and I do mean paper thin) all vegetables. Mix other ingredients and pour over the veggies. You can make as quickly as a half a day before serving, but it is best to make it so that it can sit overnight. Refrigerate immediately after mixing veggies and dressing.
Mix all ingredients together in a bowl and refrigerate overnight. This can be saved in the fridge for at least 4-5 days.
Pour melon liqueur and sweet & sour mix into a shot or pousse-cafe glass. Sink raspberry liqueur onto the side of the glass, and top with Jagermeister. Properly made, this shot will consist of 3 layers.
So easy -- just throw the barbecue sauce in a crock pot or in a dutch oven, along with the garlic and soup mix. Place the roast in the crock pot or pan and add some water (you can brown the roast if you prefer but it's not needed if you're short on time). Cook on low in the crock pot for about 8 hours or on high for 4-5 until it starts to fall apart. I usually then take the roast out of the crock pot and pour the remaining liquid into a sauce pan, add a little water and throw some egg noodles into the pan and cook until they are cooked through. *If you're going to cook the roast in the oven, I'd suggest cooking it at a low temp all day and I'd check the liquid periodically to make sure it doesn't dry out.
Position a rack in the lower third of an oven and preheat to 400°F In a mini food processor, process the parsley, chopped sage, whole garlic, salt, pepper and 3 Tbs. of the olive oil until a fine paste forms. Spread the mixture on the cut side of one half of the pork loin, then place the other half on top. Tie the roast together with kitchen twine and tuck whole sage leaves underneath the twine. Season the roast with salt and pepper. In a 5 1/2-quart Dutch oven over medium-high heat, warm the remaining 2 Tbs. olive oil. Add the pears, cut side down, and cook until browned, about 5 minutes. Transfer to a plate. Add the pork to the pot and brown on all sides, about 8 minutes total. Transfer to a plate. Place the leeks, cut side down, in the pot in a single layer. Set the pork on top and place the pears along the sides of the pot. Roast until an instant-read thermometer inserted into the center of the pork registers 140°F, 45 to 55 minutes. Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 10 minutes before carving. Transfer the leeks and pears to a platter. Pour the pan drippings into a bowl and discard all but 2 teaspoons of the fat. Warm the reserved fat in the pot over medium-high heat. Add the minced garlic and flour and cook, stirring frequently, for 30 seconds. Add the wine and cook, stirring frequently, for 1 minute. Add the broth and pan drippings and cook until slightly thickened, about 3 minutes. Remove the pot from the heat and whisk in the mustard and cream. Season with salt and pepper. Cut the pork into slices and arrange on the platter. Pass the sauce alongside.
Make wrapper batter: In a blender blend wrapper batter ingredients and let stand 30 minutes. In an 8-inch skillet, preferable non-stick, melt half of butter over moderately high heat. Pour in enough batter to just coat the bottom of skillet, swirling, and cook, undisturbed, until top is set and bottom in golden (do not turn wrapper over). Transfer wrapper to paper towels in one layer, golden side down. Make more wrappers with remaining butter and batter. Make filling: In a food processor, blend cheeses, sugar, and cinnamon until smooth. If necessary, add flour to thicken filling. Preheat oven to 250°F and line a baking sheet with parchment paper. Put 3 tablespoons filling in center of each wrapper and fold opposite sides of wrapper over filling until sides barely touch. Fold in ends to completely enclose filling, forming packets, and arrange, seams sides down, on baking sheet. Make more blintzes with remaining filling and wrappers. Bake blintzes, covered loosely with foil, until heated through, 5 to 10 minutes.
Combine vegetables in bowl. Cover with the dressing & toss. Add seasonings to taste. Marinate at least an half hour (preferably longer).
Spray skillet with cooking spray (or use 1 tbsp oil) and heat over medium-high heat 1 minute. Stir-fry chicken in 2 batches until browned. Remove from pan and set chicken aside. Remove pan from heat. Spray with cooking spray (or add more oil). Add vegetables and stir-fry over medium heat until tender crisp. Add soup, water and soy sauce. Heat to a boil. Return chicken to pan and heat through. Serve over hot rice.
Heat olive oil in a skillet. Add onion, bell peppers, celery,and garlic. Saute until tender (about 5-6 minutes). Drain and rinse black beans. Combine sauteed vegetables, water, undrained tomatoes and black beans in a large sauce pan. Stir in the salt, pepper, coriander and cumin. Simmer over a medium-low heat for 15 minutes, stirring occasionally. Place 1/2 of the pan contents into a blender and puree. Return to sauce pan with remaining bean mixture. Cook, stirring occasionally, until hot (5 minutes). Ladle into serving bowls and top each bowl with one TBS sour cream.
Combine all ingredients, except chicken, and bring to boil. Use this as a mop/spray. Grill chicken over direct heat, turning and basting often. Applying the mop is easy with a spray bottle. Cook chicken until 160° in breast or 180° in thigh.
In a pan heat oil then add the last 6 ingredients and cook over medium heat till softened about 20 minutes. Stirring every couple minutes. Mix in shredded pork. This can be made ahead up three month in freezer container. Thaw overnight in the refrigerator. Fill your favorite wraps, corn or flour tortillas or tacos garnish as you please with sour cream, salsa, avocado -- .
1) Cut ham into squares large enough to fit into mini muffin tin. Note: the ham will shrink, so it's ok if it sticks out a bit (although try to make it stick up, so it doesn't overlap with neighboring ham cups); I also saw this done with 2-4 strips overlaid in a criss cross. Bake at 375 for approx 10 minutes, until warm and stiff. Remove cups from oven and place on paper towel to cool and drain grease (see note above). Cut up pear into small cubes; mix with lemon juice and fill cups as much as you want. Garnish with colorful spices and/or herbs (sweet paprika and chives shown in picture).
Scrub and take any sprouting "eyes" out of your potatoes. Quarter potatoes, place in crock pot (I used medium sized one). Dissolve bouillon powder in water, pour over potatoes and add butter and whole garlic cloves. Cook on high 4 to 5 hours, until fork tender stirring half way in between. Mash potatoes in crock pot, DO NOT drain the chicken broth. Add half and half, butter and cream cheese and mash, mixing together until the potatoes are creamy to your taste, adding more half and half as needed. Stir in salt and pepper to taste.