HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°. Place fillets on a baking sheet, flat side down; season generously with salt and pepper. Spread mayonnaise evenly over top of fillets. Sprinkle fish with parsley and dill. Bake until opaque throughout, about 15 minutes. Serve with lemon wedges.
Slice red pepper in half and remove seeds. Fill each half with equal amounts of tuna. sprinkle almonds on top of tuna. Spread on salsa. Cover each pepper with 2 slices of cheese. Enjoy! You can also heat them up in the microwave until they are warm.
Heat olive oil, sausage, carrot, celery, onion and garlic in a large frying pan over medium heat. Stir frequently to break up sausage meat, and cook until meat is no longer pink. Add chicken broth and chickpeas; cover and cook for 10 minutes to blend flavors. Remove 4 cups soup and puree in a blender or food processor until smooth. Return to saucepan, stirring to blend. Add spinach and cayenne. Simmer 5 minutes, or until spinach is soft.
Put the condensed milk and the water in a bowl and mix well. Add the box of instant pudding and stir until well combined. Chill about 5 minutes until set. Fold in cool whip. Layer pudding, cookies, and bananas 2 or 3 times, depending on the size and shape of your serving dish. Keep in fridge until ready to serve.
Preheat oven to 300 degrees. Lightly spray a large baking pan with cooking spray. Mix together the sausage (raw) and grated pepper Jack cheese. Add biscuit mix in, 1/2 cup at a time, until all is thoroughly mixed. This will make a very stiff dough, and should now be kneaded for about 3 minutes. Pinch off pieces of the dough, almost the size of the eggs, and flatten out the piece into a "pancake", about 1/4 inch thick. Place one boiled, peeled egg in the center of each "pancake" and roll the dough around each egg to cover it all the way around evenly. Seal any edges together with your fingers. Continue this until all of the eggs are covered in the dough. Place the box of Shake' N Bake into a large shallow dish. Crack the 3 additional raw eggs into a bowl; season with a pinch of salt and black pepper and beat. Roll each egg in the Shake' N Bake, then in the egg wash, and back again through the Shake 'N Bake. Lay each egg on the prepared baking sheet as it is done. Bake at 300 degrees for 30 minutes. The "Woodpecker Eggs" will seem soft to the touch when they first come out of the oven, but as they cool, they will "crust" nicely.
Pat the chicken pieces dry with paper towels so they won't splatter in the pan. Mix the cinnamon, salt and pepper together in a small bowl. Rub the chicken pieces on all sides with mixture. Mince 3 of the garlic cloves, set aside. Heat oil in a large, deep, 12" cast iron skillet(or stainless steel, but you want high sides-about 3") over high heat. Don't crowd the pieces in the pan or the chicken will steam rather than brown. If you need to, do in 2 batches. Add the chicken to skillet and brown for 4-5 minutes on each side, moving the pieces with a metal spatula so they don't stick to the pan. When the chicken is browned nicely on all sides, remove from skillet and set aside. Reduce heat to medium high and add onions and minced garlic. Cook for 3 minutes, stirring constantly, until onions have softemed and are a rich golden brown. Add the wine and scrape the bottom of the pan with a spoon to deglaze, loosening any brown bits. When the wine has evaporated, add the water, tomato paste, and remaining 2 whole garlic cloves. Return the chicken to the pan. The liquid should cover about 3/4 of the chicken. Reduce heat to low, cover skillet with a lid, and simmer for about 1 hour, or until the chicken is tender and thoroughly cooked. If the sauce gets too thick, thin with a little more water. Taste and adjust seasoning to your taste. Great served with buttered noodles, rice, orzo, or macaroni. Sprinkle the grated cheese over the top of each serving. Enjoy!
Cook onion and garlic in Dutch oven, stirring frequently, until onion is tender. Stir in remaining ingredients except for the tomato and chips. Heat to boiling; reduce heat. Cover and simmer for 1 hour, stirring occasionally. Serve with chopped tomato and the [blue or yellow] tortilla chips.
Heat butter in a large, heavy saucepan over medium-high heat. Add carrots, potatoes and onion; cook, stirring, until lightly browned, about 10 minutes. Add salt and pepper and red pepper flakes to taste. Add beer; heat to a boil, stirring to scrape up any browned bits. Add chicken broth; heat to a boil. Cook until potatoes and carrots are tender, about 12 minutes. Pour soup, in batches if necessary, into blender or food processor (or use a hand-held'boat motor' blender). Puree and return to saucepan. Stir in cheese; heat, stirring, until cheese is melted, about 2 minutes. Taste for seasoning; add more pepper flakes if needed. Ladle into bowls. Top each with shredded ham.
In a small nonreactive saucepan, combine the raisins with enough rum to cover. Bring to a simmer over low heat. (Watch carefully. If the alcohol gets too hot, it will ignite.) Remove from the heat and let cool. Strain the rum into a heatproof glass measuring cup and set aside. Reserve the raisins. In a large bowl, combine the heavy cream and half-and-half. Gradually whisk in the sugar to blend. Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days. Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer's directions. When the ice cream is at the soft-serve stage, add 1/3 cup of the rum and the raisins and process 1 minute longer. (Discard any remaining rum or reserve for another use.) Eat at once or transfer to a covered container and freeze up to 8 hours.
Mix together creamed corn, swiss cheese, celery soup and mushrooms. Cook cauliflower and broccoli. Cut up into big pieces. Fold cauliflower and broccoli into creamed corn mixture. Top with butter and bread crumbs. Bake at 375F for 30 minutes.
Fry beef, until cooked through. Drain any fat. Add taco seasoning pkt., and Rotel tomatoes. Mix well. Add the jalapeno peppers. Let cook for a few mins., until some of the liquid from the tomatoes vaporates. Add 1/2 the pkg. of cheese, and mix well. Let cook until cheese is completely melted. Spoon into taco shells, and top with the rest of the cheese, lettuce, tomatoes, sour cream, and salsa.
1) Preheat the oven to 375°F Rinse fish under cold water, and then dry with some paper towels. Sprinkle a bit of canola oil on a baking sheet, and set the fish on top. Make four diagonal slashes on each side of the fish. Sprinkle the salt on the fish. Place baking sheet in the oven and cook for about 8 minutes. 2) Meanwhile, whisk together the rest of the ingredients for the sauce. 3) Remove the baking sheet with the fish and turn the oven to 425 degrees. Brush the sauce on to both sides of the fish. Return the fish to the oven, and cook for about 3 minutes. 4) Remove the baking sheet with the fish. Turn on the broiler. Slide the fish under the broiler and cook for about 1 minute for each side. The skin should get crisp and slightly blacken.
Put all ingredients in pot; heat to boiling. Lower heat to simmer; simmer uncovered for 1 hour. Pour into blender in batches or use hand blender to puree all. return to stove to heat through. Stir in barley, if using. May be garnished w/bacon, croutons, sour cream, etc., but good on its own.
Pour two cups of boiling water over all bran ceral. Let stand. Cream together sugar, margarine, and eggs. Add butter milk, and bran/water mix to sugar, margarine, and eggs. In a separate bowl mix together flour, baking soda, salt, and bran flakes. Add wet ingredients to dry, and mix well. Fold in raisens or dates. Bake at 350 for 15-20 minute. Muffins turn out best if you make the mixture the night before, and bake them the next day.
Cut the cabbage into small pieces. In a separate container cut carrots into thin rounds. Peel onions and cut into small pieces. In a medium-sized pan saute the onion with butter or margarine. When onions feel soft, add mustard seeds. 30 seconds after that add cumin powder, coriander powder, and turmeric powder. Mix the spices. Drop carrots in pan and saute. Put the lid on for 5 minutes. Now add cabbage. Mix all the vegetables together. Add cinnamon powder, salt, and chile powder. Put the lid on. Wait for 5 minutes. Turn over mixture in pan. Make sure the spices don't stick to the bottom of the pan. Put the lid back on and leave it another 8 minutes. If you want curry to be softer, keep the lid on longer after cooking. Serve hot or warm.
Slice eggplant in 1/4" slice, spray with Pam on both sides and broil both sides in batches till soft and brown, set aside. Put oven to bake at 350°F. In large lasagna pan layer as follows: 1/3 spaghetti sauce. 1/3 lasagna sheets. 1/3 spaghetti sauce. 1/2 the eggplant. 1/2 the mozzarella. 1/3 lasagne sheets. remaining spaghetti sauce. chopped red peppers. remaining lasagna sheets. remaining eggplant. Spread Pesto over top layer of eggplant. make white sauce as follows,. melt butter in saucepan, add flour cook for 2 minutes. Whisk in milk and whisk until thickened. Whisk grated cheese in and stir until smooth. Pour white sauce over casserole and bake 30 minutes until bubbly and heated through.
Combine the first 9 ingredients in a large stock pot, and bring to a boil. Turn down flame and simmer for 1 1/2 hours until ingredients are soft. Remove artichokes and pick 48 of the outer leaves for garnish. Set leaves aside. Puree mixture in a cuisinart in batches. Return to stock pot, add cream and simmer for another 30 minutes. Strain the soup through a fine strainer and return soup to a clean pot. Bring to a simmer. Add Sherry and season with salt and white pepper to taste. Serve the soup garnished with the reserved artichoke leaves. If you wish to thicken the soup, do so with a butter, flour roux, or mix some cornstarch into sherry or water and add to the pot. Stirring until thickened.
Preheat oven to 350 degrees. Spray a nonstick 12 cup Bundt pan with baking spray; set aside. In a large mixing bowl, mix together the flour, sugar, spices, salt & baking soda. In a separate mixing bowl, combine oil, buttermilk and eggs. Whisk together and add to flour mixture; mix just until combined. Add in chopped bananas and walnuts; stir gently to blend. Pour batter into prepared pan and bake until toothpick inserted into center comes out clean and cake has puuled away from edge of pan, about 55 minutes. Let rest in pan about 5 minutes. Invert cake onto a coolong rack and let cool completely. Place on a pretty cake plate Dust with confectioners' sugar, if desired. Serve with a dollop of whipped cream - Yummy!
Make the marinade: Place the soy sauce, wine, sesame oil, garlic, coriander, five-spice powder, and cinnamon in a large nonreactive bowl and whisk to mix. Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towls. Place the garlic and ginger in the main cavity of the chicken. Place the chicken in the bowl with the marinade or place the chicken and marinade in a large resealable plastic bag. Let marinate in the refrigerator for 12-24 hours, turning the bird several times so it marinates evenly. Pop the tab off the beer can. Pour half of the beer over the soaking wood chips or chunks, if using or reserve for another use. Make 2 additional holes in the top of the beer can and set aside. Remove the chicken from the marinade and discard marinade. Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the cavity. Pull the chicken legs forward to form a sort of tripod, so the bird stands upright. The rear leg of the tripod is the beer can. Tuck the tips of the wings behind the chickens back. Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips or chunks, if using, in the smoker box or a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium. When ready to cook, if using a charcoal grill, toss all the wood chips on the coals, stand the chicken upright in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180F), about 1 1/2- 1 1/2 hours. If using a charcoal grill, you need to add 12 fresh coals per side after 1 hour. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil. Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter. Present the bird to your guests. Let the chicken rest for 5 minutes, then carefully lift it off the support. Take care not to spill the hot beer or othewise burn yourself. Halve, quarter, or carve the chicken and serve with Spicy Peanut Sauce (you can buy it at the store or make from scratch).
Place all of the ingredients into your bread machine, following the instructions for you particular model. Set the machine for the dough setting, and walk away. 30 minutes before the end of the cycle, place a loaf pan or baking sheet in your oven. Turn on the light, and shut the oven door. When the dough cycle is done, remove the dough from the machine, and place in the loaf pan, or shape and place on the baking sheet. Place the dough in the warm oven, and let rise for 20-30 minutes. Remove the loaf from the oven, and preheat the oven to 400°F. Bake the loaf for 25 minutes. Remove from the oven, and let cook on a rack.
combine onion cucumber slices in a clean ait tight jar or container. combine the remaining ingredients in a non reactive sauce pan and bring to a boil simmer for 4 minutes to wake up the flavors of the spices. slowly pour the hot pickling liquid over the onions and cucumber slices completely filling the jar allow the pickles to cool to room temperature beforetopping off with any remaining pickling liquid the refridgerate.
Cook the pasta in boiling, salted water until done, drain and return to the hot pot. Meanwhile, mince the garlic. In a small pan, heat the oil and butter. Add the minced garlic and cook for 1 minute. Toss the garlic oil, parsley, lemon zest and juice, 1 tsp salt and 1/4 tsp pepper with the pasta. Taste for seasoning and add salt and pepper as needed. Toss in Parmesan cheese. Serve at once.
Line a 9 inch pie plane with pastry; trim to 1/2 inches beyond edge of plate. Flute edges; set aside. In a large mixing bowl, beat eggs. Add the sugar, flour, milk, vanilla and salt; mix well. Gently fold in raspberries; pour into crust. For topping, combine flour and brown sugar in a small bowl; cut in butter until crumbly; sprinkle over filling. Bake at 400 for 10 minutes. Reduce heat to 350, bake 45-50 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers.
Heat soup and water to boiling point. Stir in rice. Return to boil. Cover and reduce heat to low. Simmer 25 minutes. For optional additions add vegetables with rice but nuts and cheese should be added just before serving.
Blend 3 Tbs of butter with the sage, garlic, lemon zest, salt and pepper. Separate breast and leg skin from hens. Press the mixture under the skins and spread evenly. Melt remaining butter and add paprika Brush this butter over the hens. Place hens in single layer in shallow oiled pan. Roast at 400 F, uncovered, 40 to 45 minutes. Baste twice with pan drippings.
Combine all vegetables in a large bowl. Combine sugar and remaining ingredients in another bowl and mix well. Stir dressing into vegetables and mix. Cover and chill several hours. Drain well and spoon into serving bowl.
Heat oven to 325°F. Wrap bottom and sides of 9-inch springform pan with wide heavy-duty foil. Place the crackers into a sealable plastic bag and use a rolling pin to crush them or use a food processor to do the crushing. Crush the crackers into evenly ground crumbs. In medium bowl, stir together crumbs, sugar, 1 tsp cinnamon and melted butter until crumbs are evenly moistened. Press evenly into bottom and 1 inch up sides of pan. Bake 8-10 minutes or until set; cool on wire rack. In large bowl, beat cream cheese, mascarpone cheese and sugar at low speed 2 minutes or until smooth. Beat in flour. Beat in 4 of the egg whites just until combined; repeat with remaining 4 egg whites. Scrape down sides of bowl. Beat in vanilla just until blended. Reserve 2 cups batter in another medium bowl. In small bowl, combine coffee in 3 tablespoons of the heavy cream; stir into reserved batter. Stir remaining 1 tablespoon heavy cream and 2 teaspoons cinnamon into batter in large bowl until completely blended; pour into crust. Place pan in large shallow roasting or broiler pan. Fill with enough hot tap water to come halfway up sides of springform pan. Bake 40 minutes. Carefully slide out oven rack several inches. Pour reserved coffee batter evenly over cheesecake. Bake additional 35 minutes or until edges are slightly puffed and top is dry to the touch. Center should move slightly when pan is tapped. Turn oven off and let cake sit in oven with door ajar and cool for 30 minutes. Remove cake from water bath; remove foil. Place on wire rack; continue to cool to room temperature, about 2 hours. Refrigerate at least 6 hours before serving.
Heat a large deep skillet add oil of choice, enough to generously cover the bottom of your pan. Fry the plantains till they are a golden and just a little crispy on both sides. Remove from pan and set aside on paper towel. Repeat until all are fried and slightly crispy. Add annatto oil to the same skillet add the ground meat of choice, garlic, onions, peppers, cilantro and or parsley, cooking over medium heat till meat is browned. Add adobo, oregano, cumin, vinegar, bay leaf, olives, raisins, and tomato sauce. Season with black pepper to taste and salt to taste. Simmer 20 minutes. Remove and discard bay leaf. Preheat oven to 350 degrees. Butter or oil using the coconut oil from the fried plantains a 9x12 casserole pan. Place half the plantain in a single layer and press down on them to fill all gaps. Top with half the meat mixture. Sprinkle half the cheese over the meat mixture. Press the remaining plantains to flatten. Place the flattened plantains on the cheese, top with remained meat mixture then cheese. Mix the eggs with the milk. Pour the egg evenly over the the dish, let it sit for a few minutes allow the egg to soak inches. If you like cheese like i do go ahead and sprinkle additional cheese on top. Bake in the oven at 350 degrees for 30 minutes. Let rest 15-20 minutes before slicing.
Put the popcorn, dried apricots, dried apples, chocolate bits and pepitas into a bowl and mix well to combine. Store the nibble mix in an airtight container.
1. Clean and stem grapes. Mash in botton of pot. 2. Add water. 3. Bring everything to a boil. Reduce heat and let simmer until grapes crush easily (maybe 10 minutes). 4. Pour through a sieve and lightly crush in sieve to get juice. Measure out three cups. 5. Pour juice, ginger ale, sugar, and chiles into pan. Mix everything together well. 6. Set stove to high heat and while stirring costantly bring mixture to boil. 7. Add certo liquid and stir continuously. Bring to a heavy boil and let do so for a minute or until jel is ready. 8. Take off the stove and pour into ready jelly jars and seal.
Place the chicken breast in the Crock Pot. Cover with the Dressing, then the Parmesan Cheese and the Italian Spices. Let cook on low for 8 hours or high for about 6 hours. Tastes great with Rice - Enjoy :).
Puree orange juice and lemonade concentrates in a blender with water. Pour into large container. Add pineapple juice. Puree frozen strawberries and combine with other juices. When ready to serve, pour half the juice mixture into punch bowl. Add half the sherbert and half the soda. Stir gently and serve. When the bowl is empty repeat with remaining ingredients.
Cut bacon into 1/2-inch pieces in pan fry until crispy not burnt, cool. Place lettuce in serving bowl. Place cucumber, tomato, onion, cheeses and bacon over lettuce. Garnish with Greek olives, if desired. Combine remaining ingredients in a jar for dressing; shake well to blend. Refrigerate salad until serving time. Pour dressing over salad just before serving.
Heat oven to 350°F Lightly grease cookie sheets (or use parchment paper). Beat butter and sugar in large bowl until well-blended; add eggs and vanilla. Blend in pineapple and juice. In another bowl, stir together flour, baking soda, cinnamon, salt, and nutmeg. Gradually add to butter mixture, beating until well-blended. Stir in nuts and chips. Drop by tablespoons onto prepared cookie sheets. Bake 10 to 12 minutes or until light brown. Remove from cookie sheet to wire rack to cool.
Lightly butter the slices of bread. Make them into sandwiches with 1-2 slices of cheese in each sandwich, adding any of the optional extras you like. Heat the oil and knob of butter in a frying pan, over a moderate heat. Put the sandwiches into the hot fat, and fry for a few minutes on each side, until the bread is golden and crispy, and the cheese is beginning to melt. Remove from the pan, drain on a piece of kitchen paper if they seem a bit greasy. Eat at once while hot.
Melt the butter over medium-low heat in a saucepan; add in the mushrooms and saute until golden and tender. Add in flour and bouillon powder; stir until smooth (about 1 minute). Slowly add in the broth and half and half cream; cook stirring until smooth, thickend and bubbly. Add in Parmesan cheese and pimiento; mix to combine. Season with seasoned salt and black pepper to taste. Add in diced turkey and cook until just heated through (do not boil). Spoon over toast.
Peel, cube, and boil potatoes (reserve 1/2 cup liquid). While potatoes cook, about 20 minutes, dice ham including some fat. Saute diced onion in ham and fat until clear. When potatoes are done, drain all but preferred amount of water, using pot for chowder. Put onions, ham, and corn (creamed, frozen, and baby ears) into pot and simmer. Add wine. When done add milk and bring back up to temperature. Salt and pepper to taste.
Put carrots in pot and cover with water (no oil or butter needed). Cover and cook on medium heat until carrots just start turning soft. Add onion and red bell pepper. Cook, uncovered, on low heat for a couple minutes, stirring occasionally. Throw in garlic and spinach. Continue stirring occasionally on low heat until spinach is mostly cooked down. Add ginger. Remove from heat once spinach is cooked. Strain vegetable mixture into bowl; reserve juice. Place vegetable mixture in microwave to keep warm. Place black beans and reserved vegetable juice in pot on stove. Cook, covered, on medium heat until black beans are no longer frozen. Add turmeric and cumin; stir and simmer briefly. Add milk, reduce heat, and stir. Mash some of the beans using fork or spoon, if desired. Cover and cook 1 minute. Return vegetable mixture to bean soup base in pot. Cook uncovered 1 minute longer, stirring occasionally. Serve. Try with hunk of whole wheat bread or some plain nonfat yogurt.
Preheat oven to 400 degrees. In 9-inch pie plate mix soup, corn, and chicken. In a separate bowl, combine corn muffin mix, milk, and egg. Pour over chicken mixture. Bake for 30 minutes or until golden.
In a large double boiler melt the coconut oil, chocolate chips, and peanut butter. Mix well and then fold in the pumpkin puree until smooth. Add the vanilla and 2 teaspoons of the pumpkin pie spice. At this point I recommend tasting the mixture. If you still want it more-spiced add the additional spice a little at a time until it has the flavor you want. Take the top bowl/pot off the double boiler and carefully fold in the cereal, 1 cup at a time. Once all of the cereal is coated transfer to a 2 gallon zip-top bag. Add half of the powdered sugar to the bag, seal, and shake to coat. Let the cereal cool for about 15-20 minutes and then repeat with the remainder of the powdered sugar.