HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse the salmon and pat dry with paper towels. Cut in 1-inch pieces and place on a sheet of plastic wrap. Put in the freezer for 20-30 minutes, until firm but not frozen solid. Line a rimmed baking sheet with foil and spray with cooking spray. In a large bowl whisk the egg, 2 tablespoons of the mayonnaise, and 2 tablespoons of the mustard. Add the breadcrumbs and 3 tablespoons of the dill and mix well. Chop the semi-frozen salmon in a food processor, pulsing until chopped but not pureed. Add the salmon to the bowl, add salt and pepper to taste, and mix well. Make mixture into 1 1/2-inch balls and place on the prepared pan. Spray the tops of the balls with cooking spray. Bake at 425 degrees for 12-15 minutes. While the salmon balls are baking, mix the remaining mayonnaise, mustard, and dill with the sour cream and lemon juice in a bowl and whisk well. Serve the salmon balls with the dipping sauce.
Blend the flour, cornmeal, 3/4 cup pine nuts, 1/4 cup sugar, and salt in a food processor until finely ground. Add the butter and pulse, just until the dough forms. Press the dough over the bottom and about 2 inches up the sides of an 11-inch-diameter tart pan with a removable bottom. Refrigerate until the dough is firm, about 30 minutes. Preheat the oven to 350 degrees F. Line the tart dough with aluminum foil and fill with pie weights or dried beans. Bake the tart shell in the lower third of the oven until just set, about 25 minutes. Carefully remove the foil and pie weights. Bake the shell until golden, about 10 minutes longer. Cool completely. Combine the remaining 3/4 cup of sugar with 1/2 cup water in a small saucepan. Bring to a boil, stirring until the sugar dissolves. Cool the sugar syrup slightly. In a double boiler, melt the chocolate over very softly simmering water. Pulse the ricotta cheese and cream cheese in a food processor until smooth. Add the egg and egg yolks, 1 at a time, and process until smooth. Add the melted chocolate and process until combined. With the machine running, add the sugar syrup in a thin steady stream and process until smooth. Pour the custard into the tart shell and bake until the filling is almost set, about 30 minutes or until the custard has set. Scatter the remaining 3/4 cup toasted pine nuts on top of the filling. Let the tart cool completely before serving. The tart can be wrapped in plastic and refrigerated for up to 3 days. Return the tart to room temperature before serving.
For Pastry:. Combine flour and salt in large bowl. Add butter and rub with figertips until mixture resembles coarse meal. Add enough ice water by tablespoonfuls just to bind dough, tossing mixture with fork. Divide dough into 2 pieces. Lightly dust dough with flour and flatten each piece into rectangle. Wrap in plastic and refrigerate at least 1 hour. Filling:. Finely grind almonds in processor. Add almond paste, butter, 2 tablespoons sugar, egg and 1 tablespoon orange blossom water. Process until smooth. Transfer to small bowl and refrigerate 1 hour. Position rack in center of oven and preheat to 400°F Roll out pastry rectangle on lightly floured surface to 13x15 inch rectangle. Trim to 12 inch square. Cut into sixteen 3 inch squares. Place 1 teaspoon filling 1/2 inch from 1 corner to 1 pastry square. Beginning at same corner, roll corner of dough tightly over filling and continue rolling as for jellyroll. Pinch ends firmly to seal in filling. Gently shape into crecent. Place crescent on large baking sheet. Repeat with remaining dough squares and filling. Roll, cut, fill and shape remaining pastry rectangle. Bake until golden brown, about 20 minutes. Cool slightly. While pastries are still warm, brush lightly with remaining 2 tablespoons orange blossom water. Turn pastries 1 at a time in powdered sugar to coat. Transfer to rack and cool completely. Store in airtight container at room temperature.
In a large saucepan, cook the ground beef with onion, garlic, jalapeno and green pepper (if using) . Stir in tomato juice, salsa, beans, undrained tomatoes, tomato soup and chili seasoning mix; mix well to combine and bring to a boil. Simmer, covered for about 40-45 minutes (can cook longer if desired). Serve in bowls and top with grated cheese and onions.
Preheat oven to 375. Using half the butter, grease a pie plate and coat with bread crumbs. Heat olive oil in large skillet. Add onion and garlic and saute for 10 minutes. Add dice dtomatoes and saute another 5 minutes. Raise heat to high; mix in zucchini, fennel seed, and salt and pepper to taste. Cook until zucchini is just tender (no more than five minutes). Remove from heat and cool for five minutes. Beat eggs. Stir in milk, then add the cooled zucchini mixture to it. Pour half the mixture into pie plate, layer all fo the Swiss cheese, then pour on remaining vegetable mixture. Sprinkle with Parmesan. Dab top with remaining butter. Bake for 30 minutes, or until top is golden brown. Let stand five minutes before serving.
In medium saucepan, cook ground beef over medium-high heat, 5-7 minutes, stirring occasionally, until cooked well, drain. Reduce heat to medium. Stir in remaining ingredients, except shredded cheese and tortilla chips. Cook 8-12 minutes or until thoroughly heated, stirring frequently. Top individual servings with shredded cheese and tortilla chips.
For the sauce: Heat the whipping cream, garlic powder, oregano, dehydrated onion, and white wine to a near boil. Add the dry chives, the shredded cheddar, mozzarella, and the parmesan cheeses. Set aside- The sauce will thicken as it cools, so make it a little thin. For the Italian chicken: Mix the 1/2 inch chicken strips with the egg, milk, and olive oil in a medium sized bowl. For the breading: In a separate bowl, combine the flour, cornmeal, salt, italian seasoning, garlic, and onion powder. Dip the chicken strips in the sauce and then roll them in the breading mixture. Bake at 350 degrees until brown and crisp, approximately 30 minutes. Sprinkle with additional mozzarella and parmesan cheese and bake for another 5 minutes. Serve over warm fettucini noodles.
Brown ground beef. Mix all ingredients in pot except for elbow macaroni. Bring to a boil. Add macaroni, reduce heat, cover, and simmer for about 20 minutes. Serve and enjoy!
Cream shortening and brown sugar. Stir in eggs and molasses. Stir together the flour and spices in a separate bowl. Add the milk alternately with flour mixture until blended, but don't overmix. Drop by tablespoonfuls onto greased baking sheet. Bake at 350 degrees 10-12 minutes. Cool and frost with buttercream frosting.
Mix all of the above ingredients into a large crock pot. Cook on high for 4-5 hours or low for 8 hours. Remove bay leaves before serving.
In a heavy skillet, cook garlic and red pepper flakes in butter over moderately low heat, stirring 1 minute. Add mushrooms, sherry and teriyaki sauce and cook over moderate heat, stirring occasionally, until mushrooms are tender. Transfer mushrooms with a slotted spoon to a bowl and boil liquid until reduced to a thick glaze. Return mushrooms to skillet and stir to coat with glaze. Stir in parsley and salt and pepper to taste.
Cook beans and red peppers in a steamer basket over water until crisp-tender. Whisk together all remaining ingredients in a small bowl. Transfer beans to a serving bowl. Add dressing and stir to coat.
Substitution: 1 1/2 Habanero instead of Jalapeno makes this warm but not too hot For Making Texas Style Picante Sauce: Combine jalapeno pepper, garlic, tomato paste, sugar, vinegar, alum and spices in blender or food processor. Process until desired consistency. Combine chopped vegetables in large sauce pan. Bring to a boil, reduce heat and simmer for 45 minutes. Pour into hot sterilized 1 pint jars leaving 1/2 inch headspace. Seal and process in boiling water bath for 15 minutes or pressure canner for 5 minutes at 10 pounds of pressure.
Preheat oven to 350F (175C). Place breadfruit in a roasting pan. Roast in preheated oven about 45 minutes or until soft when pierced with a skewer or knife. Cool, peel and dice breadfruit. Place in a large bowl. Chop eggs and add to breadfruit. Add diced onions, pepper, chile and shrimp if desired. Season with white pepper, salt and garlic powder. Add may-onnaise, vinegar and mustard, tossing until all ingredients are thoroughly blended. Cover and refrigerate until chilled.
Chop woody ends off asparagus. Microwave for 2 to 3 minutes, or cook in boiling, salted water until barely tender, about 4 to 6 minutes. Plunge into ice water to stop cooking. Drain. Add cherry tomatoes. Stir together vinegar, orange juice and garlic; season to taste. Spoon dressing over asparagus and tomatoes. Sprinkle with Parmesan cheese.
Make stuffing by combining bread, currants, apples, thyme, salt, pepper and melted butter. Stuff, truss and tie goose. Prick bird all over with fork. Heat oil in roasting pan on top of stove, brown goose lightly on all sides, then drain off pan drippings. Set goose breast side up, add a little water, cover and roast at 375 degrees for one hour. Combine chopped onion, carrot, celery, the garlic, bay leaf, cloves, thyme and marjoram. Discard fat from roasting pan, add vegetable mixture and continue roasting uncovered 20 - 25 minutes per pound (three to four hours in all) draining off fat at intervals and adding more water as required. Transfer cooked goose to platter and keep warm. Skim off remaining fat in pan and heat dripping and vegetables on top of stove until mixture is reduced. Then stir in white wine, tomato paste and chicken bouillon. Simmer for 10 - 15 minutes, then strain gravy. A little cornstarch mixed with water may be blended in to thicken gravy, if desired. Serve goose with gravy, applesauce, mashed potatoes and braised cabbage.
Combine bread crumbs and spices in a mixing bowl. Add pork and mix slightly. Add egg or egg substitute (for Ener-G egg replacer powder, add an additional 2 tablespoons water). Mix all ingredients thoroughly. Shape into six patties. Refrigerate for several hours if desired to allow flavors to mix. Heat a large, nonstick frying pan over medium heat. Add patties to pan and cover for 5-10 minutes until bottoms are crisp and brown. Turn patties over and repeat for other side. Serve on fresh rolls with lettuce, tomato, ketchup, and mustard.
Preheat oven to 350 degrees. Place eggs into a large bowl and beat until yolk and egg white are blended. Add package of Simply Potatoes Shredded Hash Browns to the bowl and mix well with eggs. In a separate bowl, add soy sauce with the ground beef and use hands to mix together. Cook beef with soy sauce in a skillet on medium heat for about 5 minutes until browned. Remove from heat and drain any excess grease. Add package of mascarpone cheese to the beef and mix well. Take about a tablespoon of the hash brown mix and cup it in your fingers of one hand. Then place about 2 tablespoons of the cooked beef on top of the potatoes. Finally top with an other tablespoon of hash browns on top of the beef and form everything into a ball. Place the ball onto a greased baking tray and repeat with remaining ingredients forming more meatballs. Bake the meatballs for 25-30 minutes until golden brown. Serve as an appetizer. Another option would be to spread half the potatoes on the bottom of a greased casserole dish, followed by a layer of meat and then topped with the rest of the potatoes. Bake for 25-30 minutes until golden brown and serve as main entree dish.
Put all the ingredients in a blender or food processor and fold them all together on the mix cycle. Refrigerate for about 30 minutes to chill before serving.
Boil the Spaghetti according to the package. While the spaghetti is cooking, put the Clams, Soya Sauce, Oil, Red Chilis and salt in a bowl. Mix well. When the spaghetti is done, drain and set aside. Put the clam mixture in a pan and fry on medium heat for 1 minute. Add in spaghetti and fry for 2 more minutes, mix evey ten seconds. Turn off the heat and serve hot.
For crust: Preheat oven to 375 degrees F. Have 9 inch springform pan ready. Mix flour, salt & sugar together. Cut chilled butter into flour mix until flour & butter have texture of cornmeal. Beat egg yolk with vanilla & add to flour/butter mix - mix well. Dough will be crumbly - that's ok. Pat dough onto floor & a bit up the side of the springform pan - go for even distribution. Bake 14-16 minutes - until golden brown. Remove from oven & cool to room temperature Brush with egg white. Set aside. For custard: Preheat oven to 475 degrees F. Place cream cheese in large mixing bowl. Add2/3 cup sugar, 1 teaspoon vanilla, 1/4 teaspoon salt & can of Coco Lopez. Start mixing at medium speed until cheese & Coco Lopez are well-blended, no more tha a minute. Add eggs 1 at a time, mixing 10 - 20 seconds between additions. Goal is uniform texture & color without overbeating. Pour custard into springform pan whose bottom is lined with the baked crust. Raise the filled pan 3 to 4 inches above the counter & smack sharply onto counter to release air bubbles, Repeat a couple of times (more if things are loud or stressfull). Put custard in oven. Bake at 475 for 15 minutes then turn down to 225 degrees F for 70 -75 minutes. Center will still have a quiver. Turn oven off. Keep cake in oven & prop oven door open with a wooden spoon. This allows cake to cool slowly for next 2 hours Remove cake, cover with plastic wrap & refrigerate overnight. Serve plain or with slices of fresh mango & strawberry.
Put all ingredients into a medium saucepan and cook on medium high heat until a candy thermometer reaches 300 degrees. This usually takes from 20-30 minutes. Meanwhile, wash and dry your favorite apples. Insert wooden popsicle sticks or skewers. Prepare a baking sheet to hold your apples by spraying it with cooking spray. When the syrup is ready, quickly dip apples and place on prepared baking sheet. Let cool, and enjoy!
Spread 8 slices of bread with Dijon mustard. Sprinkle with cilantro. Layer pickle slices and shredded pork on four of the slices. Top each sandwich with a plain slice of bread. Layer ham and Swiss cheese, then remaining bread slices mustard side down. Press sandwiches together. In a 12 inch pan melt butter over medium heat. Place sandwiches in the skillet. Place another skillet on top of your sandwiches using it as a weight. Cook 3 - 5 minutes. Turn and add more butter if needed. Cook another 3 - 5 minutes more or until toasted and cheese is malted. Cut in half and serve.
brown and drain ground beef. add garlic salt and onion and cook until tender. add remaining ingredients and simmer on low heat for about 15 minutes. fry tortillas in oil for about 10 seconds each and drain on paper towel. layer casserole dish with tortillas. follow with a layer of meat mixture. repeat until dish is full. finish with layer of meat mixture. add shredded cheese on top. bake at 360 degrees for about 15 minutes or until cheese is ooey and gooey ooooooh comfort food. enjoy!
Preheat oven to 450 degrees. Line a cookie sheet with foil, for easy clean up. Cut potatoes into wedges and drop onto cookie sheet. Coat potatoes in oil. Season with dried spices and grill seasoning or salt and pepper. Roast, turning once, 25 minutes.
Chop all ingredients. Be sure to remove seeds from jalapenos unless you like FIRE! Mix all ingredients and let sit for 30-45 minutes to let the flavors meld. Serve with either no salt added tortillas or yellow corn sea salt tortillas which have around 90 mg of sodium in 15 chips.
Place onion and pepper in saucepan with water. Cook, stirring frequently until the vegetables soften, about 5 minutes. Mash beans with a bean or potato masher, leaving mixture a little chunky; do not puree. Add the beans and remaining ingredients to the saucepan and cook over low heat until warmed through, about 5 minutes.
In a large bowl, whisk together the oil, vinegar, lime juice, garlic, mustard, cumin, salt and pepper. Stir in the mint. Add the tomatoes, onion, and cucumber and toss gently. Garnish with additional mint leaves. Cover and refrigerate for up to 2 hours.
In a large heavy pot, heat a drizzle of oil over medium-high heat. Saute the onion and red pepper for about 5 minutes, until soft. Add the garlic and cook for another minute or two. Add the sweet potato, tomatoes, beans, broth, chili powder, brown sugar, chipotle, cumin, and salt and bring to a simmer. Turn the heat to low, cover, and let simmer for about 30 minutes. Serve immediately or cool completely and refrigerate overnight, then reheat the next day.
Heat 2--3 Tablespoons olive oil and garlic clove until hot. Fry baguette slices making crouton and drain on paper towels. Pour off the oil, discarding garlic, and save oil for another use, like frying crouton for future salads, if desired. Wipe skillet clean with a paper towel. Fry bacon in skillet until crisp and drain on paper towel. You can either drain off the bacon grease and saute onion slices in remaining olive oil. Or you can saute onion in the bacon grease. Either way, let the browned bits from bacon remain in your skillet and saute onion until softened. Meanwhile heat water to simmering in a medium sized saucepan. Water should only be simmering, not boiling. Add a touch of salt and some white vinegar. The vinegar helps the eggs hold their shape in the simmering water. Break eggs into a saucer, one at a time, and gently slide into simmering water. Allow to simmer until desired doneness and whites are set. For an oozing yolk, it takes just under 3 minutes. Using a slotted spoon, remove eggs from simmering water and drain on paper towels. While eggs are draining, complete making the dressing. Add the red wine vinegar and Dijon mustard to the warmed onions and combine well, scraping up any browned bits on the bottom of the skillet. Add salt and pepper to taste. (Salt is essential for the dressing). Stir in crouton, then add in the lettuce to wilt ever so slightly. Serve up in a large bowl, topping with crumbled bacon and poached eggs.
Mince the onions, garlic, ginger, and chili in a food processor. Warm the oil in a nonstick skillet over medium-high heat. Add the cumin seeds. After a few seconds, when they begin to sputter, add the minced onion mixture. Saute, stirring occasionally for 5 to 10 minutes, until the onions are browned. Process the tomatoes in the food processor until smooth. Reduce the heat to medium under the skillet and add the tomatoes. Cook for 5 to 8 minutes, until all the liquid has evaporated and the oil appears around the edges. Add the sour cream and the yogurt and stir continuously for about 5 minutes, until the oil appears again. Add all the spices and salt and cook for one minute. Now add the chicken thighs, coating well with sauce. Cover and bring to a boil. Immediately reduce the heat to medium-low and cook, stirring occasionally, for 30 minutes, or until the chicken is tender. Uncover and mix in the lemon juice and fresh coriander leaves. Transfer to a serving dish and serve alongside plain rice.
Place 1 tortilla on plate. Layer ham, swiss cheese and avocado slices on tortilla. Fold in sides of each wrap; roll up. Cut each in half. Serve immediatly, or wrap each sandwich in plastic wrap and refrigerate until serving, up to 24 hours.
Add peel, rosemary and lavender (or you can use any scent items you want) to 4 cups of water. Simmer for 5 minutes covered. Remove flowers and peel. Add soap flakes and stir until combined. Add glycerine and stir. Turn off heat. Bottle when cool. To make rinse combine white vinegar, 3 cups of water and mint leaves in a bottle and shake. Use as you would a normal shampoo and conditioner.
Combine Parmesan cheese and mayonnaise. Add the finely minced garlic. Add the drained and coarsely chopped artichoke hearts and combine with cheese mixture. May be served cold or heated 10 to 20 minutes in 350°F oven or until cheese is melted. (Do not heat in microwave). Serve with chips or as a spread on french bread.
Bring water to a boil, add margarine, when melted, remove from heat. Add flour and stir to form a ball. With wooden spoon, add eggs, one at a time, and mix to shiny ball again, after each addition. Spread in 9x13 glass pan, grease with cooking spray first. Bake 30-35 minutes at 400 Degrees, this will puff up, and be out of shape, cool completely. With a mixer, add 3 1/2 cups cold milk to pudding, then add cream cheese, this may look lumpy, it's ok, don't beat it to death, but it will incorporate while setting. Spread into cooled crust, top with Cool Whip, as much as desired.
Drizzle with chocolate syrup or chocolate shavings. Refrigerate
Coarsely grate a 2-inch piece of unpeeled ginger. Gather the gratings into a little ball and squeeze tightly. (This should produce 2 - 3 teaspoons of fresh ginger juice.). Place all ingredients in a small saucepan and mix well. Bring the sauce to a boil just before serving. Spoon over your favorite thing!
Preheat your broiler. Mix nutmeg, garlic salt, and pepper into melted butter. Wash and break asparagus. Arrange asparagus in a single layer on a large, rimmed baking pan lined with foil. Drizzle with oil and roll around to coat evenly. Broil asparagus 4-6 minutes or until crisp-tender, turning once. Place in a serving dish and pour seasoned butter over asparagus. (Garnish with nuts, if desired.).
Season flour with salt and pepper and mix. Roll roast in the mixture. Heat oil in a Dutch oven. Sear roast for 4 minutes on each side until well browned. Add ketchup, carrots, yams, onion and garlic. Cook for 5 minutes. Add beef stock and cover. Cook at 300°F (about seven coals underneath and 16 on top). Cook for up to 3 hours until beef is tender.
Bring the 4 cups of chicken stock, grated ginger, sesame oil& soy sauce to a boil. In a small cup, make a slurry by combining the cornstarch& 2 tablespoons of chicken stock. Stir until dissolved. Slowly pour the cornstarch slurry into the stock& stir until thickened. Reduce heat to a simmer. Pour in the eggs slowly while continuously stirring the soup in the same direction with either a fork or a single chopstick. The egg will spread& feather. Turn off the heat& add the scallions. Lightly season to taste with salt& white pepper& serve immediately. I like to garnish the soup with wide, crisp Chinese noodles.
Preheat oven to 425. Roughly chop cranberries. Sift together dry ingredients (flour through salt) in a bowl, mix in sugar. Crumble in the butter. Make a well and stir in the milk, then stir in cranberries, pecans, and lemon zest. Dough will be sticky! Pat out into a circle on a lightly floured surface- the circle should be 8 inches or so in diameter. Cut into wedges like a pizza- 8 total. Place on greased baking sheet. Bake for 16 minutes or so, or until browned to your liking.
Preheat oven to 375 degrees Fahrenheit or 190 degrees Celsius. Spray 12-cup muffin tin with non-stick spray. In work bowl fitted with metal blade, pulse pecans until coarsely chopped, about 5 seconds. Transfer to a small bowl. Set aside. In same work bowl fitted with metal blade, process sugar and shortening until smooth, about 30 seconds. With the motor running, add eggs, milk and vanilla through the feed tube. Remove lid and add cake flour, bkaing powder and salt. Cover and pulse just until incorporated, about 10 times. Transfer sugar-flour mixture to a large bowl. Fold in pecans and blueberries. Divide batter evenly into prepared muffin tin. Bake in preheated oven until a toothpick inserted in center comes out clean, 18 to 22 minutes. Let cool in tin on a wire rack for 15 minutes. Transfer to rack to cool completely. Once completely cooled, muffins can be frozen in resealable plastic bag for up to 30 days.
1. Cook chicken in large skillet with non-stick spray. Season with cayenne pepper, garlic powder, salt, and pepper to taste. While chicken is cooking, in a separate pot, cook pasta. (reserve cooking liquid). 2. Once chicken is halfway cooked, add onion, green peppers, jalepenos, and mushrooms. Let cook about 3-5 minute 3. Add corn, beans, rotel, tomato sauce, tomato paste. Heat through. 4. At this point I transferred this to a good sized pot because I didn't have enough room left in my skillet. Then add pasta and 4 cups of the cooking liquid. Stir it all together and let simmer 15-20 minute This let's the flavors "marry" The longer you simmer the more the flavors incorporate into the pasta. Serves 10 Serving is 2 cups.