HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a bowl, combine tomatoes, red pepper, avocado, jalapeno, cheese, lime juice and 1/8 teaspoons salt; set aside. In a large nonstick skillet, melt butter over medium-high heat; saute onion for 3 minutes or until softened and starting to brown. Add chicken, chili powder, chipotle, oregano and 1/4 teaspoons salt; saute for 5 minutes just until chicken is no longer pink inside. Whisk flour into milk until smooth; gradually stir into skillet. Simmer, stirring, for 3 minutes or until bubbling and thickened. Line tortillas with lettuce and spoon filling on top along center; top with fresh salsa. Fold bottom of tortilla then fold sides to enclose filling.
Heat 1 tablespoon oil in a skillet, over medium high heat and add corn; cook, stirring often, until softened, about 2 minutes. Let cool slightly in a bowl; add tomatoes, extra virgin olive oil, lemon juice, tarragon, salt and a few grinds of black pepper. Toss and serve.
Preheat oven to 400°F. Stir together: bran, flour, soda and baking powder. Then stir in raisins and set aside. Blend milk, molasses, oil and egg. Add to dry ingredients and stir JUST UNTIL MOISTENED. Spoon into greased muffin tins and bake for 15 minutes or until muffins pull away from sides of cups.
Combine sugar, vinegar and ground dry mustard; mix well. Add mayo, horseradish and ketchup, whip until smooth; cover and let set overnight. Enjoy!
in 2qt saucepan combine sugar, brown sugar and butter. cook over low heat stirring occasssionally until butter is melted. in large mixer bowl combine cooked mixture with ice cream, beat at medium speed, scraping bowl often until smooth. store refrigarated up to 2 weeks or frozen up to 1 month. for each serving fill mug with 1/4 cup mixture, 1oz rum or 1/4 tsp rum extract and 3/4 cup boiling water, sprinkle with nutmeg.
Melt butter or margarine in a skillet. Saute onion, celery, mushroom, and parsley. Pour sauteed vegetables over bread cubes in a very large mixing bowl. Add all seasonings and toss together. Pour in enough broth to moisten. Add beaten eggs, and mix together well. Pack stuffing lightly into crock pot, and cover. Set to High for 45 minutes; then reduce to Low to cook for 4 to 8 hours.
Combine water & sugar in a pan, stir over low heat until sugar dissolves. Bring to a boil & boil gently for 5 minutes without stirring. Set aside to cool. Wash berries. Remove caps. Puree fruit in a blender or food processor until almost smooth. In a medium bowl, combine fruit with cooled syrup and orange juice. If you have an ice cream freezer, you can put the puree mixture into that & process using the directions with the machine. Otherwise, pour into an 8 by 8 pan & cover with plastic wrap. Place in freezer & freeze until almost firm, 1 to 2 hours. Stir 2 or 3 times with a fork while freezing.
Cake: Beat together the first seveningredients at medium speed until mixed well. Add the extracts and mix well. Add the eggs, one at a time, beating well after each addition. Stir in coconut. Pour batter into 4 greased and floured 9-inch round cakepans. Bake at 400 degrees for 20 minutes or until a toothpick inserted in the center comes out clean. Cool pans on a rack 10 minutes before removing. Continue to cool on the rack until room temp is reached. Coconut Filling: Cook together the sugar, flour, milk, and eggs in a large saucepan over medium low heat, whisking constantly, for 15 minutes. You want it thick and bubbly. Remove from heat. Stir in coconut and vanilla-mix well and cool completely. (makes 5&1/2 cups) Spread coconut filling between layers. Beat whipping cream on high until foamy. Gradually add powdered sugar, beating until soft peaaks form. Spread on top and sides of cake. Garnish with toasted coconut flakes. OR. Coconut Milk Frosting: Beat together the butter, salt, vanilla and almond extract until fluffy. Add sugar alternately with coconut milk, beating until smooth. Frost cake and garnish with toasted coconut. (makes 9 cups).
Cut bitter root end off asparagus stalks. Lay asparagus stalks side by side on a rimmed baking sheet. Drizzle olive oil over asparagus. With the palm of your hand, slightly roll asparagus back and forth until entire stalk is covered in olive oil. Sprinkle with salt and pepper. Roast at 400 degrees for 5-10 minutes.
Mix ground beef, onions, eggs, salt, pepper and 1/2 tablespoon of soya sauce together. Shape mixture into 32 small balls. Dip meatballs in soya sauce to coat. Add any remaining soya sauce to 2 tbsp oil in frying pan and brown meatballs gently. Place browned meatballs in a 10 cup baking dish. Drain syrup from pineapple chunks and combine with pineapple juice. Mix together sugar, cornstarch and 1/2 tsp salt. Stir in juice mixture and vinegar. Mix well. Cook juice mixture in clean pot, stirring constantly until the sauce thickens and boils. The sauce thickens very quickly. Combine pineapple chunks and peas with the meatballs in dish. Pour sauce over the meatballs and cover. Bake in a 350 degree oven for 45 minutes. Serve ontop of cooked rice.
To make the 'aioli' sauce (food processor recommended) with a processor, fining mince the garlic and add to the egg yoke, vinegar, pepper (and maybe a pinch of salt) to a bowl -- mix very well. Slowly add in oil a few tbsp's at a time, mixing well. To prepare the potatoes, slice in half or quarters depending on their size (should be bite sized), place in a large pot of cold water, salted, and bring to a boil. Lower heat and let simmer of around 8 minutes or until tender. Drain well, and pour into sauce, tossing the potatoes in the sauce to ensure an even mixture. Let stand for 15 or 20 minutes, sprinkle over the fresh parsley and serve.
Peel cucumber and slice in half lengthwise. Remove seeds with a small spoon. Place cucumber in a food processor and pulse 5 times, until minced. Place minced cucumber in small colander over glass bowl. Sprinkle with salt, toss, and allow to drain over bowl for one hour. Spread drained cucumber on dinner plate and pat with paper towel to remove excess moisture. Place cucumber in small glass bowl. Add onion and cream cheese to cucumber and stir well with spatula. Add hot sauce, food coloring. Season to taste with additional salt and pepper. Cut rounds out of bread slices with cookie or biscuit cutter. Spread small amount of mayonnaise on bread rounds. Spread cucumber mixture on half of rounds and top with another round. Garnish with sprig of parsley or watercress. Store covered in refrigerator. Serve chilled.
Mix first 9 ingredients in medium bowl to blend well. Cover and refrigerate at least 1 hour and up to 1 day. For each patty, shape 1/4 cup mixture into 3/4-inch-thick round. Heat heavy large nonstick skillet over medium-high heat. Add patties to skillet and cook to desired doneness, about 3 minutes per side for medium-rare. To serve, prepare couscous according to package directions, mound in center of platter and surround with the beef patties.
Spray a large skillet with cooking spray. Saute onion in skillet until tender. Add ground beef and cook until browned. Add rest of ingredients except cheese. Simmer until heated through. Add grated cheese and heat through until cheese is melted.
Mix all salad ingredients together in bowl. Pour in vinaigrette and mix well. Add salt and pepper to taste. Serve on spinach leaves.
Dissolve Jell-O and sugar in boiling water. Add orange juice to orange Jell-O, or limeaide to lime Jello-O. Pour into ice cube trays, small paper cups, or frozen popsicle molds. Insert wooden sticks into molds or cups for handles. (If desired, popsicles may be partially frozen before handles are inserted.) Freeze until firm.
Preheat oven to 325degF. Grease a 9"x13" baking pan (preferably glass), and dust generously with cocoa powder, tapping out excess. Sift together the cocoa powder, flour, baking soda, salt, cloves, and cinnamon, and optional nutmeg, and set aside. Cream together the butter, oil, and sugar until fluffy, add eggs, vanilla, and sour milk, and blend well by hand. Add drained and squeezed grated zucchini, and stir in well. Spoon the batter evenly into the prepared pan. Sprinkle the top evenly with chocolate chips, leaving a chip-free 1" diameter area right in the center, and then sprinkle evenly with chopped pecans. Bake for about 45 minutes or until a toothpick inserted in the center comes out clean. (That's what the chip-free spot is for. You will never get a clean toothpick otherwise; it will always be chocolate covered.) If you are using a metal pan, bake at 350degF for 40 minutes. Allow to cool to room temperature in pan sitting on wire rack. If desired, serve with a dollop of very lightly sweetened whipped cream. Refrigerate or freeze leftover cake; this cake is very moist and will mold if left for long at room temperature, but it won't get stale!
Sauce. In hot oil in a 5 qt pan, saute onion, garlic and celery 5 minutes. Mix in tomatoes, tomato paste, water, sugar, oregano and basil. Bring to a boil reduce heat and simmer 1 hour. Preheat oven to 350. Manicotti, in medium bowl combine 6 eggs, flour salt and water, beat with mixer till smooth. Let stand 1/2 hour. Heat an 8" skillet, pour in 3 T batter. Rotate skillet quickly to spread batter over the bottom. Cook over medium heat until the top is dry but the bottom is not brown. Set aside to cool and repeat until all batter is used.(stack each between wax paper to prevent sticking. In a large bowl combine ricotta, spinach, mozarella, 1/3 c parmesan, eggs and parsley. Blend well. Spread 1/4 c fillind in the center of manicotti and roll up. Spread 1 1/2 c sauce into two 12 x 8 baking dishes. Place 8 manicotti, seam side down, in a single layer. Top with 5 more. Cover with 1 C sauce, sprinkle with parmesan and bake uncovered 1/2 hour.
1. In a large bowl, add boiling water to the 8 cups of whole bran cereal. Allow to Cool. 2. Mix applesauce, molasses, sugar, eggs, vanilla, and buttermilk . Add to bran mixture. Stir in flour, baking soda, and salt. Fold in the 8 cups of raisin bran cereal. Stir only until moistened. 3. Bake in a preheated 425 degree oven for 20 to 25 minutes.
In a skillet, stir-fry broccoli and peppers in oil until tender. Add shrimp; stir-fry for 3-5 minutes or until shrimp turn pink. Combine the cornstarch, brown sugar, ginger, orange juice and soy sauce until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice. Yield: 3-4 servings.
Preheat oven to 350 degrees. Coat 12 muffin tins with cooking spray; set aside. In large bowl, combine potatoes, onions, cheese, salt, and pepper. Toss lightly with a fork. Drizzle on olive oil. Toss with fork again until mixture is well combined. Spoon mixture evenly into 12 muffin cups. With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 60-75 minutes in lower third of oven. Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened. Gently lift each potato cup out, invert it, place on serving plate bottom side up. Good served warm or room temperature. MAKE AHEAD FOR COOKING LATER: Combine mixture, spoon it into muffin tins, cover with plastic wrap, and refrigerate until ready to bake. Remove from fridge 30 minutes before baking time. May be made the night before to cook and serve for breakfast the next day. MAKE AND COOK AHEAD FOR REHEATING LATER: These are best when eaten freshly baked. However, they can be baked ahead of time, refrigerated or frozen, and reheated before serving. They lose some of their crispiness when reheated, but the texture and taste is still good. FOR BITE-SIZE TATER TOTS - make them in mini muffin pans.
Boil the beets with their skins for about 30 to 40 minutes, let them cool and peel (this can get messy). In a little bowl mix the olive oil, vinegar and garlic. Cut the beets in round slices and place on a plate. Pour the dressing over the beets and sprinkle with the walnuts. *You can also cut in cubes and serve in a deeper bowl.
Combine lemon juice, Worcestershire sauce, and seasoning salt in a bowl (or plastic baggy). Add water chestnuts to bowl or plastic baggy and let marinate for 15 minutes. Drain water chestnuts and wrap one half slice of bacon around each one, secure with toothpicks. Arrange on broiler pan and broil for 2-5 minutes on each side (place broiler pan 4 inches from heat). Bacon should be crispy. Place on serving dish and enjoy!
Preheat oven to 350 degrees F. Spray 8" X 8" baking dish with non-stick spray. Combine yogurt, eggs and flour in small bowl, mix until smooth. Set aside. Combine grated cheeses, set aside. Spread 1/3 of yogurt mixture in bottom of pan. Spread 1/3 of cheese over yogurt. Place chilis over cheese in an even layer, and sprinkle over half of remaining cheese. Pour remaining yogurt mixture over cheese. Top with salsa, spooned in dots over top, and remaining cheese. Bake for 30 to 40 minutes, until puffy and lightly browned.
Melt the butter in a heavy bottom pot and saute onions, garlic, celery, and tomatoes for 10 minute. Stir in the flour until all is incorporated. Slowly add sherry, white wine, cream and milk, stirring continuously. Bring to a slow boil. Add all of the seafood ingredients, lemon juice, green onions, and paprika. Bring back to a slow boil. Simmer for 20-30 minutes add the basil and season to taste with salt, black pepper, and cayenne.
On a work surface, mash the chopped garlic with 1 teaspoon of salt. In a large, deep saucepan, combine the mashed garlic with the onions, mixed greens, bulgur, olive oil, red pepper paste, black pepper and red pepper flakes. Season with salt. Using your hands, work the water into the bulgur until it is absorbed. Cover the greens with a paper towel. Set the saucepan over low heat, cover and steam the greens and bulgur until they're very tender, about 30 minutes. Serve the bulgur hot or cold, garnished with the scallions and lemon wedges.
POTATOES:: Boil potatoes until fully cooked. Drain potatoes and mash with salt. DO NOT ADD BUTTER, OIL, OR LIQUID. Let cool. PICADILLO (meat mixture):: Saute onions and green pepper until onions are limp. Add the garlic, beef, salt, cumin, black pepper, tomato paste and vinegar. Continue to cook until meat is completely cooked. Drain off excess fat and allow to cool. Now, grab a handful of mashed potatoes, split handful in 1/2 and make each one into a bowl pressing with fingers. Stuff the indentation in each 1/2 with ground beef or picadillo. Bring the two 1/2's together and smooth to make a round ball, the size of an overstuffed golf bowl. (This is the size used for a snack/lunch). If your going to use these for appetizers make them a lot smaller, the size of sauerkraut or rum balls. Dip ball into beaten egg and the flour until lightly covered. Dip the ball again into the eggs, and roll in breadcrumbs to coat thoroughly. Refrigerate for 2-4 hours or you may freeze these for later use. Use frying pan with enough oil to cover half the ball at a time. Heat oil to frying time (375°F) and drop each potato ball into oil. BE CAREFUL! Cook 2 minutes or until golden brown on one side and then turn over & cook the same. If you have deep-fryer heat oil to 375°F. Place the potatoes in a single layer in the basket and drop into oil for 3 minutes or until golden brown. DON'T OVERCOOK. Deep frying is best when they are frozen.
In soup pot on med heat, bring broth to a boil. In bowl mix beef, pork, 3 eggs, crumbs, basil, parsley, and 1/2 cup parmesan. Mix well and form into tiny bite size balls. Drop the balls into the broth. Add escarole. When meatballs rise to the top, they are cooked, (7-8 minutes). When ecsarole is wilted it is done. In another bowl, mix the remaining eggs with the remaining parmesan. Add to soup, stirring continuously, until cooked through.
Heat butter in a soup pot with a wide bottom over medium heat. Add bacon and saute for 3 minutes or until bacon is cooked but not crisp. Add sliced onion, shallots and chili flakes and saute for 25 minutes, stirring occasionally, or until onions are golden. Add leeks and garlic and saute for 10 minutes or until leeks are very soft. Add wine, bring to a boil and simmer, scraping the bottom of the pan to incorporate any browned bits, until onions are just saucy, about 3 minutes. Add chicken stock, bring to a boil, then turn heat to medium-low and simmer until flavours have come together, about 8 minutes more. Season with salt and pepper to taste. While soup is simmering, make large croutons. Heat broiler or grill to high. Brush both sides of baguette slices with olive oil and broil or grill for 1 minute per side or until golden. When you are ready to serve the soup, preheat broiler to high, and top each crouton with 1 tablespoon (25 mL) of grated cheese. Place baguette slices on a baking sheet, and broil for 1 minute, watching carefully, or until cheese is melted and bubbling. Place soup in bowls, stir 1 tsp (5 mL) of brandy into each serving if desired, and top with a Gruyere baguette slice.
Spread the thighs open, then flatten and scrunch together in an oven-safe baking dish. Combine the soy sauce, lemon juice, cayenne pepper, apricot jam, olive oil, brown sugar, salt and pepper in a small bowl. Peel and cut the onions into quarters and add to the bowl. Pour the sauce evenly over the chicken. Turn over each piece to make sure it is coated with the sauce. Preheat the oven to 350 degrees F. Bake the chicken, uncovered, for 55 minutes. Serve with Basmati rice and broccoli.
Combine first four ingredients and stir until completely smooth. Cover and chill sauce before serving. Dip whole strawberries into sauce and enjoy.
Add all ingredients, except soda, and refrigerate about 2 hours. Try to kindof crush the mint with a wooden spoon to release its flavors. Strain (you don't have to do this). Add soda and serve over ice. (note: you don't want your soda to go flat, so you might want to top off each glass with a good splash of soda rather than mixing it with the entire mix) (depends on how fast you will drink this).
Preheat oven to 375. Cook pasta according to package directions. Drain well. Combine the flour and salt in a Dutch oven over medium heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick. Remove from heat. Stir in 3/4 cup cheese, stirring until melted. Heat butter in a large nonstick skillet over medium-high heat. Add shrimp and garlic; saute 3 minutes. Stir in wine and pepper, and cook 1 minute or until shrimp is done. Add pasta, shrimp mixture, and peas to cheese mixture, tossing well to combine. Spoon the pasta mixture into a 13 X 9 inch baking dish lightly coated with cooking spray. Sprinkle with remaining cheese. Bake at 375 for 20 minutes until cheese melts and begins to brown. Garnish with parsley. Serve immediately.
In skillet cook meat untill browned, drain. Blend in onion soup mix, flour, tomato paste. Add water and simmer covered 15 minuetes. When ready to serve stir in sour cream. Serve over noodles or rice.
Heat oven to 350°F. In large bowl, stir cookie mix, coconut, lime peel, lime juice, butter and egg until soft dough forms. Drop dough by level tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake 9 to 13 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. With a small strainer, sift powdered sugar over cooled cookies. Store covered at room temperature.
Combine vinegar, salt, sugar, garlic, spices and 2 cups water in a wide 4-5 quart pan. Bring to a boil over high heat, then reduce heat and simmer for 15 minutes. Add asparagus (if liquid doesn't fully cover asparagus, add more water). Simmer, stirring occasionally, until asparagus has faded to dull green and is tender-crisp, about 4-6 minutes. Remove from heat and add 2 cups of ice cubes to stop cooking. Let stand for 30-60 minutes; the flavor becomes more intense the longer it stays in the brine. Drain, and refrigerate. Eat within a few days.
To create frosting, combine all ingredients except for sugar cones and candy decorations. Modify the shade of green to your taste. Place cones top side down (standing up) on a plate or other flat surface. Cover cones with frosting. Use a spatula, butter knife or maybe a decorator tip on a piping bag. Decorate trees with candies before frosting dries.
In a food processor put the prawns, garlic ginger, chilli, onion, turmeric, pepper and salt. Give a quick blitz. DO NOT LIQUIDIZE THE INGREDIENTS, chop them and mix. Add the egg and mix. Form the mixture into balls the size of a golfball. Coat with breadcrumbs. Refrigerate for half an hour. Melt the butter in a pan and fry the prawn balls till golden, drain on kitchen paper and serve garnished with the chopped parsley.
Bring water and salt to boil. Stir in grits. Return to boil, reduce heat, then cook for 4 minutes. In large bowl combine grits and cheese and stir until cheese is melted. Stir in cold milk, thyme, and garlic powder. Mix well. Stir in eggs, mixing well. Stir in sausage. Pour in 13 X 9 inch pan. Cover and refrigerate overnight. Remove from refrigerator and let stand 15 minutes. Bake at 350 degrees for 50-55 minutes.
Put all the spices together and mix. Use only 1 tablespoon of this mix on 4 cups of flour!
Preheat oven to 375°F. In ungreased 9-inch square pan, place chicken, skin side up (I used boneless, skinless chicken breasts). Brush with butter. Sprinkle with salt and pepper. Bake at 375°F for 30 minutes. Prepare glaze. Pour over chicken breasts. Return to oven and continue baking 30 to 40 minutes, basting occasionally until deep golden brown and tender.
Heat oven to 375 degrees. Flatten the chicken breast to about 1/4-inch thickness. In a large bowl, mix together cream cheese, spinach, garlic, nutmeg, seasoning salt and pepper (or cayenne pepper) until well combined. Mix the dry breadcrumbs with Parmesan cheese in a shallow bowl; set aside. Mix together the melted butter with garlic powder; set aside. Spoon equal amounts of mixture across the narrow end of each breast. Roll up jelly-roll style, and secure with toothpicks. Dip the stuffed breast into the egg, then roll into the dry breadcrumb mixture. Place into a buttered baking dish, seam-side down. Drizzle with butter/garlic mixture. Bake for about 30 minutes.
Preheat oven to 375 degrees. Remove the stems from the mushrooms and chop. Scrape undersides of mushrooms into bowl using the handle of a teaspoon. Add chopped stems, ham, raisins, pine nuts and capers. Melt butter in a skillet, add mushroom mixture and cook until liquid has evaporated. Stir in garlic, one tablespoon of the parsley, salt and pepper and 1/4 cup of parmesan. Stuff mushrooms with mixture and arrange in a shallow buttered pan. Sprinkle remaining tablespoon of parsley and remaining 1/4 cup parmesan over mushrooms and bake 20 minutes.
In a large skillet, brown sausage, and onion; drain. Transfer to a large bowl. Stir in the spinach, cream cheese, and egg. Add 1 cup mozzarella cheese, cheddar cheese, cottage cheese, Parmesan, salt, and pepper; mix well. Stuff shells and arrange in a greased 13x9 inch baking dish. Combine sauce ingredients; mix well. Spoon over shells. Cover and bake at 350 degrees for 40 minutes. Uncover; sprinkle with remaining mozzarella cheese. Return to oven for 5 minutes or until cheese is melted.
In a large bowl, beat cream cheese until smooth. Add remaining ingredients except walnuts; blend well. Refrigerate mixture 30 minutes or until easy to handle. Shape into 1 inch balls. Roll in chopped walnuts. Refrigerate until firm. Serve with crackers. Store in refrigerator up to 2 weeks.
In one bowl, mash Refried Beans, add up to 1/2 cup water if necessary to make spreadable. (Beans should be the consistancy of peanut butter.) In another bowl, mix Sour Cream, Taco Seasoning, and chopped green onion. Spread 1/8 of Refried Beans on each Tortilla, then spread 1/8 Sour Cream mixture on each, overlapping bean mixture. Roll up. Cover and refrigerate overnight, so flavors can blend. (Can be served immediately if you prefer.) Slice off unfilled ends, then slice remaining roll into 8 pieces. Garnish with Cilantro, if desired.