HumbleIntelligence/food-ner-1-Million huggingface dataset:
To make salsa: Place all salsa ingredients in a small bowl and mix well. Set aside for about an hour to let flavors marry. Yield: 2 cups. To make meatloaf: Preheat the oven to 350*F. Heat the oil in a skillet over medium low heat. Add the onion and garlic and saute until soft, about 10 minutes. Move to a large mixing bowl. Now add the jalapeno pepper, tomatoes, capers, tomato paste, chili powder, cumin and cayenne to the onion mixture, and mix completely. Add the ground beef and turkey, bread crumbs, and milk. Mix thoroughly. Place the meat loaf in a 9 x 4 1/2 x 2 1/2" bread pan. Place in the oven and bake for 1 1/2 hours, until crusty brown on top. Remove from oven and allow to rest for about 10 minutes. Serve with the salsa. Enjoy!
Spray sides of Crockpot with cooking spray or use a Crockpot liner. Mix together chili powder, garlic powser, onion, pinto beans, tomoato sauce and diced tomatoes in a medium sized bowl. Place 3/4 cup tomato mixture in bottom of Crockpot. Spread refried beans onto a tortilla. Place tortilla in Crockpot. Sprinkle with 1/3 cup shredded cheese. Spread 3/4 cup tomato mixture on top. Continue the process, alternating tortillas, cheese and tomato mixture until you end with cheese on the top. Cook on low for 3 1/2 hours.
Prepare pie crust as directed. Remove from oven and set aside to cool. In a large flat-bottomed fry pan, melt the olive oil and unsalted butter. Cook the onions over low-medium heat, until softened, about 15 minutes. Add cubed ham to pan and cook for 5 minutes more. Remove from heat. Preheat oven to 375. In a medium bowl, whisk togehter the egg, milk, cream, and parsley and season with salt and pepper. Spread the onion and ham mixture in the cooked and cooled pie crust. Pour the egg mixture over the top. Place on a baking sheet. Bake in a preheated oven for 50-55 minutes.
Heat oil in a nonstick saucepan. Add mustard seeds. When mustard seeds start to splatter, add onion and whole green chilies. Cook on a low flame until onions are golden brown. Blend ginger and garlic with tomato paste and around 1/2 cup water until smooth. Add to the pan with the spices and salt and cook on medium-high until oil starts to appear on the surface. Lower heat as necessary as the mixture reduces. Taste mixture and add seasoning as necessary. Add some water, vinegar and coconut cream, and boil until creamy (3-4 minutes). Taste and adjust seasoning if necessary. Add fish. Cook for 5-6 minutes, turning as necessary. Serve hot with rice or naan.
Beat with an electric mixer (or plop into a food processor) until smooth and perfectly melded. Let sit for 1 minute. Serve with sliced fruits like apples and pears, dried pears and dates, graham crackers, pieces of pound cake, etc.
PORK LOIN DIRECTIONS. Mix all ingredients into a large resealable bag. Place pork loin in bag. Squeeze out as much air as possible and seal bag. Let pork loin marinate in refrigerator overnight or for at least 12 hours. Place meat in broiler pan and brown at 450°F for 10 minutes. Baste with marinade and turn down to 325°F. Roast for 1 to 2 hours or until meat thermometer reaches 165°F. Remove from oven and let meat rest 10-15 minutes and slice. PLUM SAUCE DIRECTIONS. Mix all ingredients together. Serve with pork loin.
Clean the sliced leeks by letting them float in a bowl of water for a few minutes and letting any dirt or grit fall to the bottom. Put all the ingredients EXCEPT the barley into a large pot and simmer. Once the leeks and celery have become translucent and soft (approximately 40 mins.), add the barley stirring occasionally until tender (approximately 45 mins.). Season to taste before serving.
Mix all three ingredients together. Bake at 350 degrees 35-40 minutes or until golden brown on top.
Combine first four ingredients. Mix well. Press into a pie plate. Spread jelly over the top. Serve with wheat thins or other crackers.
Cut the stem off and devein each of the leaves then coarsely chop and rinse them thoroughly; set aside for now. Heat the oil in a pan. Chop the onion and add it to the pan along with the crushed garlic and cook until the onions are translucent. Add the greens to the pan just until the begin to wilt. In a separate container (I used a glass measuring cup) add the broth cubes along with two cups of hot water; hot enough to dissolve the cubes then whisk until dissolved. Place the greens mixture, along with the broth, and remaining ingredients in a crock pot on high for 3-4 hours. If you don't have a crockpot this can easily be done on the stove using any pot as long as it stays covered for the duration of the cooking period. Season with salt as desired and enjoy. *Note: the vinegar states 1 tbsp - 1/4 cup, this is just based on personal preference. I would start with 1 tbsp and add more if you feel like it isn't enough. The vegan bouillon cubes I used were Not Chick'n by Edward & Sons. They were purchased at Sprouts for relatively cheap, under $3, but there is also a brand called Imagine that makes a vegetarian No Chicken Broth in liquid form which I'm sure would work just fine. You would use 2 cups of that broth rather than dissolving the cubes into 2 cups of water.
Dice the pork into small pieces, no larger than 1" cubed. Heat wok over med-high heat with a few tablespoons of sesame oil (enough to cover bottom of pan). When it starts to sizzle, add meat. Sprinkle with garlic, onion and chives (as desired). Keep stirring the meat until it is fully cooked. Remove from wok and set aside. Using the same oil you cooked the meat in, stir-fry the vegetables until they are heated through, yet remain crisp. Return meat to the pan and coat mixture well with hoisin sauce. Continue heating until sauce starts to bubble. Serve over steamed white rice.
sprinkle salt in bottom of crock. Add tomatoes, onions, peppers, sugar, spices, and lime juice. Daily, sprinkle just a little salt into crock and stir. On the 4th or 5th day, pack (what has not been consumed) into hot sterile pint jars. Process in boiling hot water bath for 10 minutes.
Cut roasted, peeled chilies into thick slices; combine chili, water and whipping cream in a blender; blend until smooth. Pour the mixture into a saucepan; heat to a boil; add the butter, salt and pepper. Slowly stir in the polenta; turn the heat to low and cook, stirring, until the polenta grains have softened, about 3 minutes. Serve with a dollop of the crema as a garnish. Note: to roast chilies, hold with a fork over a gas flame to blacken skin on all sides; place in a paper bag or bowl covered with plastic wrap until cool; remove stem, skin and seeds. You can also roast them over an outdoor grill.
Cook pasta to al dente. Add salt while cooking if desired. Throw in shrimp and peas last three minutes of pasta cooking, just long enough to heat through. Drain. Return to pot and add sauce. Stir; add cheese and stir some more. Serve. Easy enough?
Season chicken breasts with salt and pepper. Melt butter and oil in a large skillet over med-high heat. Add chicken and saute about 10 minutes or until cooked thru. Remove chicken; set aside. MAKE SAUCE: Dissolve cornstarch in orange juice. Stir in 57 Sauce and marmalade. Pour sauce into the skillet and heat, stirring constantly, until mixture is hot and thickened. Return chicken to skillet to heat, spooning sauce over chicken. Garnish with toasted sliced almonds.
Combine caramels and 1/3 cup milk in medium saucepan and cook over low heat, stirring constantly, until melted and smooth. In mixing bowl, combine 1/3 cup milk, cake mix, melted butter, flour, and nuts (if desired). Press half of mixture into greased 13x9-inch pan. Bake at 350° for 6 minutes. Remove from oven and sprinkle with chocolate chips. Spread melted caramel mixture over chocolate chips, then crumble remaining dough over top. Bake 15 minutes. Remove from oven and cool. Refrigerate 30 minutes to set caramel before cutting into bars.
Preheat oven to 350 degrees F. Mix cheese, olives, onions, and mayonnaise (just enough mayo to get to spreading consistency). Spread mixture on slices of rye bread (not too thin). Place bread on baking sheet and bake in hot oven until cheese melts, about 5 -7 minutes. Devour! But be careful -- it will singe the roof of your mouth if you're not careful. (;.
In large pot melt cube of butter and saute bag of onions in it. If using stewed tomatoes, dice them and add to pot. Add rest of ingredients to pot. Stir. Cook real slow over low heat for 3-4 hours. This probably will work in a crockpot.
Melt the chocolate and butter in a double boiler. Set aside to cool for a minute or two. EDIT: OR MELT IN THE MUG. Keep an eye on it though and try not to cry if/when it seizes. Add flour, cinnamon, and sugar to a small mixing bowl; mix well. Add in the egg and mix again. Add in the milk and mix yet again. Add in the chocolate-butter mixture and mix once more. Pour into a large coffee mug and microwave on medium power for two minutes, then high power for about a minute. Cake is done when a skewer test comes out with moist crumbs. Allow to cool (while you're cleaning up is sufficient) and dig in! Add a scoop of your favorite ice cream on top for a delicious change of pace.
Mix granulated sugar and vinegar in quart jar; add pecans and shake to thoroughly coat nuts. Place in shallow baking pan and toast at 250F stirring frequently, until lightly browned. Add butter or margarine and seasoned salt to taste, about 1/2 tsp, and toss to coat nuts. Continue baking until toasted. Cool and store in tight container. Refrigeration keeps them crisp.
Coarsely chop cabbage in large casserole dish sprayed with PAM. Sprinkle onion on top of cabbage. Pour melted butter over cabbage. Sprinkle with salt. Mix Mayo and soup together and then spread over cabbage and onions. For topping, mix together melted butter, crushed crackers and grated cheese. Sprinkle over top of casserole. Bake at 350 for 45 minutes or until bubbly and brown. Enjoy!
Preheat oven to 400°F. Spray a 12 cup, non-stick muffin tin with cooking spray. In a large bowl, mix flour, oat bran, flax seed, baking powder, baking soda, and salt. Add the Splenda, sugar, buttermilk, applesauce, egg, lemon zest, and lemon extract, mixing until just combined. Gently fold in the blueberries. Pour the batter into the muffin cups. Bake for 20 minutes or until a toothpick inserted in center of muffin is removed clean. Cool 5 minutes in pan, then remove muffins and place on a wire rack to finish cooling.
Dismember the chicken. Take the breasts off the ribcage. Heat the ghee. Add the onion and fry until translucent. Add all the spices and mix to combine. Fry for a few second to flavor the ghee. Add the chicken and brown. Add water and tomato. Cover and simmer until chicken is almost cooked. Add rice and continue simmering 20 minutes.
Preheat your oven to 350°F Combine the egg and milk in a bowl. Mix well. Turn the slices of bread in the egg mixture until most, if not all, of the mixture is absorbed by the bread. Slice the banana on a diagonal to get long slices. Melt the butter in a small frying pan. Place one slice of bread in the pan. Top the slice with banana to cover in a single layer. Place the second slice of bread on top of the banana. Cook until the bottom slice is golden, 3 minutes. Turn over and cook on the other side until golden. Place the Banana French Toast in the oven. Bake 10 minutes, then serve. Be careful removing the Banana French Toast from the oven so the sandwich doesn't come apart. Dip it in syrup if you like.
Beat eggs until light (about 1 minute on high). Beat in sugar and salt. Add the vanilla. Mix in the melted butter. Add the cocoa and flour using the low speed on mixer. Pour into a microwave safe dish (8 x8 or a round cake pan -- your microwave time will depend on what you use.). Microwave on high for 3 to 5 minutes on a turntable, preferably. Do not let the center get totally dry or it will be overcooked. I took mine out when there was just a small moist spot in the center, but next time I will probably let it bake for maybe 10 seconds less. It finishes cooking as it cools. You can frost if you like, but I prefer my brownies unfrosted.
Place beans in a dutch oven: add water 2 inches above beans. Bring to a boil, boil 1 minute. Cover and remove from heat and let stand 1 hour Drain Bring beans and 8 cups water to a boil in dutch oven Cover, reduce heat and simmer 1 hour until beans are tender Add onion, and the next 7 ingredients simmer 30 minutes Add tomatoes simmer 30 minutes and serve.
Preheat oven to 350° (325° for glass dish). In 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine; pour sweetened condensed milk evenly over crumbs. Layer evenly with remaining ingredients; press down firmly. Bake 25 minutes or until lightly browned, cool. Chill if desired. Cut into bars. Store loosely covered at room temperature. Variations; 7-Layer Magic Cookie Bars: Substitute 1 cup (6 ounces) butterscotch flavored chips for 1 cup semi-sweet chocolate chips and proceed as directed above. Peanut butter flavored chips or white chocolate chips may be substituted for butterscotch flavored chips. Magic Peanut Cookie Bars: Substitute 2 cups (about 3/4 pound) chocolate-covered peanuts for semi-sweet chocolate chips and chopped nuts. Magic Rainbow Cookie Bars: Substitute 2 cups plain candy-coated chocolate candies for semi-sweet chocolate chips.
Put all the dry ingredients into your magic bullet or blender (from oats to pepper in the list), and process until you have a smooth texture. Get 2 large bowls out, add the egg whites to one bowl, whisk them up a bit. Add the coating mixture to the other bowl. Using one hand, add about half of your tilapia to the egg white bowl, mix it up to coat them all. With your other hand, coat each filet one by one in the flax/oat mixture, getting it even on each side and both ends. Transfer to an oiled baking sheet. Do same with the second half of the filets. You may need a second cookie sheet depending on the size. Spritz the top of the filets with oil if you like (ie with an oil sprayer or store bought oil spray). Bake on 375 for about 20 minutes, flipping them half way through. Alternatively you could broil 3-4 minutes per side. Serve 2 pieces per person, with sauce on the side. Enjoy!
Prepare a fire in a charcoal grill or preheat a gas grill. To make the rice, preheat the oven to 350 degrees. Wash the rice in a colander under cold running water for 1 minute, then drain well and set aside for 10 minutes. In a small ovenproof saucepan, combine the rice, butter, and water. Cover with a tight-fitting lid and cook over high heat until strong steam comes out from under the lid. Remove from the heat, put the pan in the oven, and bake for 12 to 14 minutes, or until the rice is tender and all the water is absorbed. Set aside and keep warm. To start the salad, combine the cabbage, cucumber, cilantro, and mint in a medium bowl, and toss well. Cover and refrigerate. To make the sauce, in a medium saucepan over a medium heat, heat the peanut oil and saute the garlic and ginger until the garlic is lightly browned. Remove the pan from the heat and add the coriander seeds, curry powder, curry paste, paprika, and cumin. Decrease the heat to low and saute for abou t 2 minutes to release the oils and flavors; be careful not to burn the mixture. Stir in the coconut milk, tomato puree, soy sauce, and brown sugar. Increase the heat, bring the sauce almost to a boil, and remove from heat. (Don't let the sauce boil, or the sauce will separate.). Keep warm or reheat gently before serving. Meanwhile, to cook the salmon, brush the fillets with the olive oil and season with salt and pepper. Grill the fillets for about 2 1/2 minutes per side for medium rare, or until browned on the outside but still slightly translucent in the center. Or, heat a grill pan or skillet over high heat until very hot and cook the fillets for about 2 1/2 minutes per side for medium rare, or until browned on the outside but still slightly translucent in the center. To finish the salad, toss the cabbage mixture with the soy sauce and rice vinegar in a large bowl. To serve, place about 1/2 cup rice in the center of each of 4 warmed plates. Ladle 1/2 cup sauce around the rice, then place a fillet on top of the rice. Top each fillet with a tall mound of the cabbage salad. Sprinkle the sauce with peanuts.
Mix mayo, vinegar and sugar. Add broccoli. Mix in (optional) raisins, bacon, walnut. Mix well, refrigerate and enjoy.
Cut ribs into serving pieces; sprinkle with salt and pepper and place in a shallow baking dish. Bake at 450 degrees F for 1/2 hour; pour off excess fat. Reduce oven heat to 350 degrees F. Mix remaining ingredients and pour over ribs. Bake for 1 1/2 hours, basting frequently.
IF MAKING PORK: Combine sugar, 11/2 tblsps soy sauce, sherry and egg yolk, stir well. Cut meat into i inch cubes, place into soy sauce mixture, stir until meat is coated. Cover, leave in fridge in hour, stir occasionally. Drain meat from marinade, reserve liquid. Toss meat lightly in cornflour. heat oil, cook meat until golden-brown and cooked through, about seven minutes. Do this in several batches so meat browns well, drain well. THE VEGGIE PART. Peel and slice onion; slice shallots diagonally; slice pepper thickly, (remove seeds); slice mushrooms and celery; cut the cucumber into quarters lengthwise, remove seeds, cut cucumber into slices. Heat 3 tblsps oil in large pan or wok, add all the prepared vegetables, saute three minutes. drain pineapple and add syrup to pan with remaining marinade, remaining soy sauce, tomato sauce, vinegar and crumbled stock cube. Blend 1 1/2 tblsps cornflour with water, add to pan, stir until sauce boils and thickens. add pineapple pieces, season with salt and pepper. Add pork, if using, stir until combined. Serve over rice or noodles.
In a small pan, heat oil until rippling; add sage and cook, while stirring, until crisped, about 2 minutes. Drain on paper toweling and transfer oil to a large bowl. Let sage cool, then crumble into a small bowl; stir in coarse salt and set aside. Meanwhile, preheat oven to 375 degrees F; place a roasting pan, with about an inch of water on bottom of oven. Add cauliflower to bowl of oil and season with table salt; toss to coat. Spread cauliflower out on 2 baking sheets and bake until lightly browned, about 20 to 30 minutes. In the meantime, melt butter in a small pan over medium heat until foamy. Once foam subsides, stir often, and once solids are browned, turn off heat and squeeze all the lemon juice into pan and stir well. Transfer cauliflower to a bowl, pour butter on top, add lemon zest, season with about half the sage salt, toss; taste and add more sage salt as needed.
Heat oil and butter in a large Dutch oven over medium-high heat. Add in both potatoes onion, garlic, red bell pepper, jalapeno pepper and cumin; saute for about 5-6 minutes. Add in chicken, salsa, cumin, chicken broth and black beans; simmer for about 25-30 minutes. Add in peanut butter, season with salt and pepper to taste cook stirring for 3 minutes.
Peel and dice apples. Combine cinnamon and 5 teaspoons Splenda and pour over apples. Let sit while making cake. Combine the rest of the ingredients in a large mixing bowl and beat until smooth. Spray a 10 inch tube pan with nonstick cooking spray. Add apples to batter and pour into prepared pan. Bake at 350 degrees for about 45 minutes.
ROAST CHILES: Preheat broiler. Place chiles on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened and charred, turning after 6 minutes. Place in a heavy-duty plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut each chile lengthwise into 4 strips; discard seeds. MAKE BURGERS: Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; saute 5 minutes. Place onion mixture, salt, beans, and hominy in a food processor; pulse until coarsely ground. Combine bean mixture and 1/2 cup masa in a medium bowl. Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place remaining 1/4 cup masa in a shallow dish; dredge patties in masa. Heat oil in skillet over medium heat. Add patties to pan; cook 4 minutes. Turn patties over. Top each patty with 3 tablespoons cheese; cook 4 minutes. Combine sour cream and salsa in a small bowl. Spread 1 tablespoon sour cream mixture on top half of each bun. Place patties on bottom halves of buns; top each serving with 2 pepper strips. Cover with tops of buns.
In a large bowl combine flour, oil, salt and water. Mix well, and knead until the dough becomes homogeneous in texture (about 8-10 minutes). Cover and let stand for at least 30 minutes. Knead well again before making wrappers. In a large bowl, combine all filling ingredients. Mix well, and adjust for seasoning with salt. Give the dough a final knead. Prepare 1 inch dough balls. Take a ball and roll between your palms to spherical shape. Dust working board with dry flour. On the board gently flatten circles, cover with a bowl. Use a rolling pin to roll out each flattened circle into a wrapper. NOTE: For well executed momos, it is essential that the middle portion of the wrapper be slightly thicker than the edges to ensure the structural integrity of dumplings during packing and steaming. Hold the edges of the semi-flattened dough with one hand and with the other begin rolling the edges of the dough flour, swirling a bit at a time. Continue until the wrapper attains 3 inches in diameter (circular shape). Repeat with the remaining semi-flattened dough circles. Cover with bowl to prevent from drying. For packing, hold wrapper on one palm, put one tablespoon of filling mixture and with the other hand bring all edges together to the center, making the pleats. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling. This holds the key to a good tasting, juicy dumpling. Heat up a steamer, oil the steamer rack well. This is critical because it will prevent dumplings from sticking. Arrange uncooked momos in the steamer. Close the lid, and allow steaming until the dumplings are cooked through; it takes about 20-25 minutes. Take the dumplings out of the steamer, and immediately serve.
Mix all ingredients, drop by spoonfuls onto greased cookie sheet and bake at 350F 10-15 minutes. You can add nuts and raisins too. For pan cookies, I use a greased 9" x 9" pan and bake for 20-25 minutes at 350°F.
Toast quinoa in a large dry non-stick skillet over medium heat, stirring until it crackles and becomes aromatic, about 3 to 5 minutes. Transfer quinoa to a fine sieve and rinse thoroughly, until water runs clear. Heat oil in a large saucepan over medium heat. Add onion and red pepper and cook, stirring often, until softened, 2 to 3 minutes. Add green chilies and garlic; cook, stirring for about 1 minute. Add chili powder and cumin; stir, cook until fragrant, about 1 minute. Add the quinoa, black beans and broth; bring to a simmer. Add dried cilantro if using. Reduce heat to maintain a gentle simmer, cover and cook until the quinoa is tender and most of the liquid is absorbed, 20 to 30 minutes. Add pumpkin seeds, scallions, fresh cilantro (if using), lime juice and salt to the quinoa; mix gently to fluff quinoa and serve. NOTE: I buy organic roasted pumpkin seeds pre-packaged at the grocery store. To toast pumpkin seeds, toast in a small dry skillet over medium-low heat, stirring constantly for 3 to 5 minutes, or until fragrant and lightly browned. Remove immediately from pan and cool.
Mix all ingredients except nuts together, sprinkle with nuts. Serve immediately, because it turns brown within an hour.
In a saucepan, combine pineapple (with juice), sugar and corn starch. Bring to a boil and cook, stirring constantly, until thick. Remove from heat. Ice cool cake.
In a large bowl, sift together the dry ingredients. In a medium bowl combine egg, milk, butter and raisins. Mix well and add to dry ingredients. Pour into a 8x8 inch, greased baking pan. Comibine topping ingredients and spread over cake. Bake at 350 degrees for 20-30 minutes, until toothpick comes out clean.