HumbleIntelligence/food-ner-1-Million huggingface dataset:
Burger Prep. 1.	Combine the onion, 2 tablespoons A1 sauce, breadcrumbs, breadcrumbs, mustard, chili powder, garlic powder, salt and turkey in a medium bowl. Divide turkey mix into 4 equal portions, shaping each into a 1 1/2 inch-thick patty. 2.	Heat a grill pan coated with cooking spray over medium-high heat. Place patties in pan; cook 7 minutes on each side or until done. 3.	Place 1 lettuce leaf, 1 tomato slice, and 1 patty on the bottom half of each bun. Spread each patty with 1 1/2 teaspoons barbecue sauce. Cover with top halves of buns. Make that Mayo. 1. Combine all ingredients in a bowl and mix until well combined.
Preheat oven to 325 degrees. Spray 15 cup Bundt pan very well with baking spray. Combine cocoa powder and chopped chocolate. Add boiling water and whisk until chocolate is melted and mixture is smooth. Set aside. In bowl combine flour, baking soda and salt then set aside. In large mixing bowl beat butter on medium speed until smooth and creamy, about 1 minute. Reduce speed to low and add brown sugar and beat until blended then beat on medium until light and fluffy, about 5 minutes. Add eggs a little at a time, scraping down sides until combined. Add vanilla and beat about 1 minute. Reduce speed to low and add flour mixture in three additions alternately with sour cream, beginning with and ending with flour. Beat just until blended and no lumps of flour remain. Slowly pour in the melted chocolate mixture and beat until no white streaks are visible, scraping down sides occasionally. Gently fold in chocolate chips. Pour batter in prepared pan spreading batter so the sides are about 1 inch higher than the center. Bake until a toothpick inserted into the center comes out with only a few moist crumbs, about 60 to 65 minutes. Transfer pan to a wire rack and let cool for about 15 minutes. Using a serrated knife gently saw off any excess cake that extends over the edge of the pan. Invert pan onto cooling rack and let cake cool completely. Ganache:. In heatproof bowl combine chocolate and butter. In small saucepan over medium-high heat bring cream just to a boil then immediately pour cream over the chocolate and butter. Whisk until melted and smooth. Place in refrigerator and let ganache thicken slightly. Spoon ganache over cooled cake allowing the ganache to drip down the sides. Let the cake stand until ganache is set at least 30 minutes.
Cook salt pork in a medium saucepan of boiling water to remove salt. Drain. Cut into 1/4 inch dice. In large saucepan, heat oil. Add salt pork and onion. Cook until onion is softened. Add garlic and cook 1 minute longer. Add remaining ingredients. Bring to a boil. Reduce heat and simmer 20 minutes, or until escarole is tender.
Place saskatoons and rhubarb in a 9X13 pan. Sprinkle the white sugar over berries and drizzle with a little bit of lemon juice. You can now dot with a bit of margarine (1/4 cup) if you wish. Combine the brown sugar, flour, rolled oats. Cut in the margarine like you would for pie pastry until mixture is crumbly. Sprinkle over fruit. Bake in a 375 F oven for 45 minutes or until golden brown. Serve warm with ice cream.
Place pears in a microwave bowl with a lid, leave lid off of the bowl just a bit. Microwave on High for 20 minutes. Check to see how tender they are, if tender use a masher and mash them, if not return to microwave for another 20 minutes. Do not mash fine, as you want it to be chunky. Keep repeating step 2 until the juice has been decreased by 75%. Watch that it does not burn. Put into plastic containers and freeze.
Place the apples in a greased 13-in. x 9-in. x 2-in. baking dish. In a heavy saucepan or microwave, melt 25 caramels with 2 tablespoons milk, stirring often; drizzle over apples. In a bowl, combine the flour, oats, brown sugar, walnuts, salt and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over apples. Bake at 375°F for 45-50 minutes or until golden brown. Cool for 10 minutes. Meanwhile, in a heavy saucepan or microwave, melt remaining caramels with remaining milk, stirring often until smooth. Drizzle over dessert and ice cream if desired.
Prepare the spicy marinara sauce: Heat oil in heavy large skillet over medium heat. Add onion; saute until tender, about 10 minutes. Add garlic; saute 1 minute. Add mushrooms and crushed red pepper; saute until mushrooms just begins to soften, about 5 minutes. Add tomatoes and reserved juices. Cover and simmer 15 minutes. Add tomato sauce, sugar, basil and oregano. Cover and cook 15 minutes. Uncover and simmer until slightly thickened, about 5 minutes longer. Season with salt and pepper. Prepare asparagus: Wash and trim tough bottoms off of asparagus. Dry well on paper towels or tea towel. Drizzle asparagus with olive oil to coat well. Sprinkle all over with salt and pepper. (use very little salt as the prosciutto has a lot of salt). Wrap each asparagus in one slice of prosciutto, so that both the top and bottom ends are sticking out. Secure with a toothpick. Prepare grill to medium low heat. Grill the wrapped asparagus till the ends are lightly browned (slight charring) and the proscuitto is crispy. Assemble: Spoon a thin layer of the spicy marinara on the bottom of a each plate (or blanket the bottom of a serving platter) Remove toothpicks from the asparagus and arrange nicely on top of the sauce. Top with even portions of the grated fontina cheese. Place a few more small spoonfuls of the tomato sauce decoratively on and around the cheese topped asparagus. Garnish with additional chopped basil or some chopped parsley.
NOTE: You can use egg substitute (I always keep a container handy). Heat oven to 350. Crumble your italian sauge in a skillet with NO oil until nicely browned. (you can also use the italian patties). Drain on paper towels and set aside in bowl. Chop your peppers and onion and saute in same skillet until soft. Add to your sausages and mix well. Spray your muffin tins and fill 1/2 way with sausage mix. If using whole eggs, beat and pour just to barely cover mix in tins. If using egg substitute, just pour to just barely cover. Sprinkle Parm cheese over top, this will form a nice crust. Place muffin tin on top of large cookie sheet incase of dripping. Bake for 10 - 15 minuters until slightly puffed. There's no seasoning to add because the sausage is pre-seasoned. You can also make this with Turkey Sausage and use whatever veggies you like!
Preheat oven to 400 degrees. In a small jar/container with a lid combine the soy sauce, honey, lime juice and wasabi powder. Place the lid on the jar and shake vigerously, until everything is combined. (you may just wisk the ingredients, but i like this method better as it gets everything combined well) Slice each pita into eighths and place in a large bowl. Drizzle the honey/wasabi mixture over the pitas and gently stir to coat each piece. (dont worry if they get a bit soft as they will dry out in the oven) Place coated pita triangles on a sheet spritzed with non-stick cooking spray and bake until golden and crisp. 7 or 8 minutes usually does the trick, but keep an eye on them so they don't burn. Serve with your favourite dips or enjoy as is!
Combine tomatoes, onion, garlic, chile, lime juice, oil and cilantro. Add salt and pepper to taste. Cover and let stand for 30 minutes at room temperature to allow flavours to blend. Serve chilled or at room temperature. Should be served the day it is made.
Place onions and butter in saucepan. Saute on medium heat until onions are tender. Add garlic and saute 1-2 minutes (don't let garlic burn). Add beef broth, consomme, and Woschershire sauce. Bring to a boil for 1 minute. Take ovenproof bowls (I use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl. Fill bowl with soup leaving room at the top. Place toasted French bread on top. Top with 0.125 cup Swiss cheese. Place under broiler until cheese is bubbly. Serve immediately. Caution--bowls will be hot!
Bring a large saucepan of water to a boil. Add corn and sugar. Simmer 1 minute. Drain in a colander, and pat dry with paper towels. Arrange tomatoes and corn on a serving platter. Season with salt and pepper. Drizzle with olive oil and serve.
Brew the tea in a large tea pot. Timing depends on how strong you like your tea. I usually let it sit for 15 minutes then dilute with hot water if needed. Transfer the liquid to a large jug and add lemon and sugar. Add more sugar if needed. Drink hot or cold.
Finely chop 1 or 2 onion slices to make about 2 tablespoons. In a saucepan, cook the chopped onion in 1 tbsp oil, stirring, until translucent and limp. (Reserve the remaining onion slices.) Mix in the rice, stock, raisins, seeds, cinnamon, half of the salt and half of the pepper. Bring to a boil over high heat, lower the heat, cover and cook until the rice is tender, about 45 minutes. While the rice mixture is cooking, remove the core from the cabbage and discard. Place the cabbage in a large steamer or a deep soup pot and steam until the outer leaves become limp enough to remove one by one. (You'll need at least 18 leaves, and more if possible.) Lay out the leaves on a clean dishcloth to cool. Using a knife, remove the thick lower portion of the veins. Finely shred the remaining cabbage and reserve. Drain the sauerkraut, cover with fresh cold water, drain again and reserve. In a casserole dish, cook the reserved onion slices in remaining tbsp of oil, stirring,until limp, about 3 minutes. Add the shredded cabbage, sauerkraut, chopped tomatoes and their juices, tomato paste with water and remaining salt and pepper. Bring the mixture to a boil, stirring constantly. Stir in the honey or date sugar and simmer a few minutes to blend. Taste and add more honey or date sugar if needed to balance the sour. Remove from heat. Preheat the oven to 350°F. Fluff the rice mixture to distribute the raisins, sunflower seeds and spices. Place 2 tbls. of the filling on the lower third of a cabbage leaf. Fold up the lower part of the leaf, then fold over both sides, and roll up. Repeat with the remaining filling and cabbage leaves. Place the rolls seam side down into the casserrole dish, pushing them into the sauce. Cover and bake 25 minutes. Spoon the sauce over the rolls and bake 20 minutes more. If desired, continue baking, uncovered, to brown the top. Serve hot. Enjoy!
In a large flame proof casserole, melt the butter in the oil over moderate heat. Dredge the veal in the flour and shake off any excess. Working in batches, saute veal on all sides until golden brown. Do not crowd the pan. Remove to a bowl. Add the onions, carrots, celery and garlic. Cover and cook until vegetables are tender, about 15 minutes. Place the veal on top of the vegetables, making sure the bones are upright. Sprinkle the marjoram, basil and thyme on top. Add the tomatoes, tomato paste, white wine, chicken stock, strips of lemon zest, bay leaf and parsley sprigs. If necessary, add enough water to cover the shanks. Bring to a boil, reduce heat to low and simmer, covered, until the meat is tender, about 2 hours. Transfer the veal shanks to a heated platter, remove the strings and cover with foil to keep warm. Increase the heat to high and boil, stirring frequently until the sauce is reduced by half, about 20 minutes. Pour the sauce over the meat. Just before serving , combine the parsley, garlic and lemon zest to make the gremolata. Sprinkle over the top of the Osso Buco.
Puree the diced watermelon, add lemon juice and salt, cover, and refrigerate for one hour. Stir together blackberries, sugar, and a few drops of rosewater. Cover and refrigerate for one hour. Seed the red and yellow watermelon and cut into bite-size pieces. Add rosewater to the cold watermelon puree, to taste. Ladle the juice into the soup bowls, then add the melon pieces, berries, and pomegranate seeds. Garnish with the mint and serve.
Brown cabrito in a large pot, use a little oil if it sticks. Add salt and pepper and enough water to cover and cook until about half done. Add chili powder, onion and comino seed to the mixture. When completely done and tender, mix flour in a bit of water to make a paste. Stir into pot with cabrito mixture to make a gravy.
Preheat broiler. Lightly spray rack in broiling pan with nonstick cooking spray. In small bowl, mix miso, sugar, vinegar, ginger, and 1 tbls. of water; set aside. Place salmon steaks on rack in broiling pan. With broiling pan at closest position to source of heat, broil salmon 5 minutes. Remove pan from broiler and spread half of miso mixture on salmon; broil 1 minute longer. Remove pan from broiler; turn salmon over and top with remaining miso mixture. Broil salmon 3 to 4 minutes longer, until miso mixture is bubbly and salmon flakes easily when tested with a fork. Sprinkle with green onion before serving. Makes 4 main dish servings. Enjoy!
Heat oven to 350 degrees. Grease 3 qt casserole; in large mixing bowl, combine turkey and croutons; set aside. In medium saucepan, combine remaining ingredients. Cook over medium heat until butter melts, stirring occasionally. Pour mixture over turkey and croutons. Toss lightly to mix. Place in prepared casserole; cover. Bake for 30 minutes; increase oven temperature to 375 degrees. Uncover casserole and bake for 10 minutes longer.
Preheat oven to 350°. Crush the peanuts with rolling pin or mallet. Lightly beat the eggs; whisk in the sugar and flour until well combined. Add corn syrup and peanuts, and then add butter. Pour the filling into the prepared crust. Bake for 45-50 minutes, or until the pie is a rich golden brown, set around the edges, but still a little loose in the center. (If the crust gets too dark, tent the edges with a pie shield or foil during the last part of baking.). Cool to room temperature. Serve with whipped cream, if desired.
Mix milk, orange juice, sour cream, eggs and melted butter together. In a separate bowl mix together flour, sugar, bowing powder and salt. Then add to wet ingredients. Fold in orange zest. Place batter in greased or lined muffin pan. Bake in oven at 350 degrees for 15-20 min or until a toothpick inserted in the center comes out clean. To make the glaze, combine orange juice, confectioners sugar, whipping cream, honey, almond extract and orange zest in a small bowl. Whisk together until smooth. Drizzle the glaze over the muffins while they are still warm.
Preheat broiler and place oven rack 10 to 12 inches away from broiler element; arrange a rack set over a rimmed baking sheet. Toss wings with oil and then season with salt and pepper; arrange wings on prepared rack. Broil, turning occasionally, until wings are golden, crisp and cooked through, about 45 minutes. Meanwhile, in a blender, combine the vinegar, brown sugar, soy sauce, sweet chile sauce, sriracha, ginger and half of the green onions; blend until very smooth. Transfer sauce to a large saucepan and boil, over high heat until thick and glossy, about 5 minutes; add chicken wings and gently toss to glaze, about 3 minutes. Transfer wings to a serving platter and garnish with remaining green onions and sesame seeds.
In small saucepan, combine juice, water, ginger and zest. Set pan over medium-high heat and bring to boil. Boil 5-7 minutes, stirring occasionally, until mixture reduces to 2 tablespoons. Strain mixture though fine sieve to remove zest. (I'm not sure this step is really needed). Place melon in bowl, toss with ginger-lime mixture. Let sit for 15 minutes. You can drain the sauce or serve it with the melon. Garnish with mint (optional).
Combine the last 4 ingredients to make the Thai Dressing. Taste. It should be sweet with hints of chilli, citrus and salt. Slice the chicken into strips and place with the cooked tofu and coconut milk in a saucepan. Bring to the boil, then slowly simmer for 10 minutes. Take off the heat, cool and then refrigerate. Prepare the salad. Remove the chicken and tofu from the coconut milk, and reserve the coconut milk. In a large bowl combine all the ingredients, adding half a cup of the reserved coconut milk. Toss well. Serve in bowl plates with a herb garnish and a lime cheek. Enjoy with a good New Zealand chardonnay.
Place all the ingredients in a jar with lid. Shake it up and then refrigerate at least 24 hours before serving. Good on salad greens and pasta salads.
Preheat oven to 350. Mash bananas with peanut butter,water and sugar. Mix in bisquick and nuts. Drop by Tablespoons on greased cookie sheet and bake 15-20mins. You can get really creative with these and sub all kinds of things.
Pound pork to 1/4 to 1/8" thick. Mix 1st amount of flour with seasoned salt& pepper. Mix egg and milk. Mix the bread crumbs and paprika. Coat meat with flour, then dip in egg mixture and then the bread crumb mixture. Allow to set on a wire rack for 10 mins. Brown quickly on both sides in shortening in a large skillet. (about 2 to 3 mins per side) Remove from pan and keep warm. Pour broth into skillet, scraping to loosen crusty drippings. Blend the flour and dillweed into the sour cream. Stir mixture into the broth. Cook and stir until mixture is thickened; do not boil. Serve with pork.
Remove any skin and bones from the fish. Chop up the shrimp finely. Chop and fry the mushrooms in a little butter. Using a large bowl, break up and pound the white fish, chopped shrimp, cooked mushrooms, breadcrumbs, parsley and seasoning, binding with half the beaten egg. With floured hands, form the mixture into a number of sausage shaped portions. Dip into the remaining beaten egg and roll in the oatmeal. Fry in hot, shallow oil for about 6/7 minutes, turning regularly until golden brown. Drain on kitchen paper.
Mix the honey and the warm water, add the yeast in stir until dissolved. In separate bowl mix together molasses, salt, butter, caraway, and boiling water. stir until dissolved together. Cool a few minutes till lukewarm. Add yeast mixture to the molasses mixture. Mix in rye flour and 1 cup all-purpose flour. Mix until well blended. Mix in remaining flour 1/2 cup at a time until dough is firm and sticks together. Knead 5-10 minutes until ball is smooth. Place in greased bowl, turning dough so that greased side is up. Cover with towel or cloth and let rise in warm place away from drafts about 1 hour or until double in bulk. Punch down and divide in half. Roll out one half with a rolling pin, then roll up dough tightly to form a loaf. Pinch under ends and place in greased loaf pan. Repeat for other half. Cover with cloth and let rise 35-60 minutes or until double in bulk. Bake 350 F for 30-45 minutes. Cover with foil last 15 minutes of baking if loves brown too fast. Loaves are done when they sound hollow when tapped. Rub butter over loaves as soon as removing from oven if desired.
Pre-heat oven to 220°C. Remove crusts from bread, then soak slices in hot water for 5 minutes. Squeeze out excess water. Combine bread, sausage meat, onion, herbs and seasonings. Mix well. Unroll approximately 12 cm of thawed puff pastry, lightly brush the surface with water. Using a teaspoon, spoon a portion of meat mixture down the middle of the pastry strip. Fold pastry over filling and seal edges. With a sharp knife cut each strip into 4 sausage rolls. Continue with remaining meat and pastry. Glaze. Place on ungreased baking tray. Bake for 20-25 minutes, or until golden.
Preheat oven to 400°. Split the focaccia and drizzle the inside of each with the olive oil. Layer basil leaves, mortadella and mozzarella. Place on a baking sheet and bake for 6 minutes. Eat hot and enjoy.
In a large mixing bowl, beat cream cheese until fluffy. Beat in the sour cream, parsley, salt and pepper. Stir in chicken. (If you want a creamier texture, place the cream cheese, sour cream and chicken in a food chopper) In a small skillet, cook onion in butter until tender; add to chicken mixture. Stuff into manicotti shells. (To make this easier, put mixture into a baggie, seal it up, cut the tip off of corner of bag and pipe into tube.). In a large saucepan, melt butter. Stir in flour and salt until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 2-1/2 cups Monterey Jack cheese and 2 tablespoons Parmesan cheese just until melted. Spread about 1/2 cup cheese sauce in each of two greased 11-in. x 7-in. x 2-in. dishes. Top with stuffed shells and remaining sauce. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheeses. Bake 10-15 minutes longer or until bubbly and cheese is melted. Yield: 7 servings.
Heat oven to 350 degrees. Break chocolate into small pieces. In the bowl of a food procesor, combine chocolate, sugar and almonds and pulse until finely ground, about 45 seconds. Add flour, cinnamon, and salt, pulsing 3 or 4 times to combine. Add butter, pulsing until mixture resembles coarse meal. Transfer to a bowl. In a small bowl, combine egg and lemon juice. Add to flour mixture, stirring with a fork until mixture comes together. Place an 8-inch springform pan or bottomless tart ring on a parchment lined baking sheet. Press about two-thirds of the dough into the ring, forming a 1/2 inch thick crust. Crust should be thicker on the edges, coming to a height of 1 inch on the ring. Using a rubber spatula, spread jam evenly over bottom of crust. Divide remaining dough into quarters. Flour work surface and hands well, and roll dough into long thin ropes about 1/3 inch in diameter. Arrange decoratively along top of tart, pressing gently to slightly flatten ropes. Bake tart until golden brown around the edges, about 50 minutes. Let cool to room temperature. Chill and dust lightly with confectioner's sugar before serving.
Place beans, vegetable stock and salt in a pot. Cover with water, bring to a full boil and reduce to a simmer for 1 1/2 hours or until beans are done. Place herbs, bay leaves, juniper berries, peppercorns in cheese cloth to form a Sachet. Tie with string and place in bean pot. 10-minutes before your beans are done start cooking beer brats. Heat a large saute pan, add 2-tablespoons oil and brown brats. Add 1/4 cup red wine, cover pan and simmer 8-10 minutes. Remove beer brats and hold warm. Add oil, onions, carrots, garlic, tomatoes, salt, pepper and saute 3-4 minutes. Add wine, tomato paste and saute until reduced by half. Remove sachet from beans and drain. Combine vegetables, beans, brats and wine reduction together. Reseason with salt and pepper to taste. Serve beans and sausage on warm plates. Garnish with Fresh Chopped Cilantro.
Preheat oven to 400 degrees Farenheit. Combine the ground chicken, scallions, cheese, garlic, and chipotles and season with salt and pepper. Transfer the mixture to a sealable plastic bag. Turn the bag into a homemade pastry bag by trimming 1 1/2 inches off one of the bottom corners of the bag. Arrange phyllo dough with the long side closest to you on your kitchen counter, brush liberally with the melted margarine, season with salt and pepper. Place another sheet of phyllo on top, brush with margarine again, and season with salt and pepper. Repeat with third sheet of phyllo. Place the trimmed end of the pastry bag 1/2 inch in from the left side and 1/2 inch up from the bottom of the phyllo sheet. Squeeze half the chicken mixture from the bag while moving along in a straight line from left to right. Roll the front edge of the phyllo sheet away from you, ensasing the chicken mixture. Continue until you have completed a long roll. Tuck the ends in and then brush the entire outside of the phyllo log with more melted butter. Transfer the first log to a rimmed cookie sheet, putting the seam side down. Repeat this process to make the second log with the remaining half of the chicken mixture. Bake for 15 minutes, or until the logs feel firm to the touch. While the phyllo-wrapped chicken is in the oven, cut the avacado in half and remove skin and seed. Place in a food processor and combine with lime juice, cilantro, course salt, and about 3 tablespoons of water. Process until the avacaodo mixture is smooth, then stream the Olive Oil into the dressing. Season to taste. Once the rolls are cooked, remove from oven and let them cool just enough to handle. Cut each roll in half, then cut each half into 3 equal pieces. Serve 3 chicken rolls per person. With a small ramekin of the dipping sauce.