HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place ground chuck in mixing bowl (using an 80% - 20% fat content produces the best burgers). Add the onion powder, 1 teaspoon garlic powder, 1 teaspoon sea salt, 1 teaspoon fresh ground black pepper and the Worcestershire sauce and mix well. Place meat between 2 sheets of parchment paper. Using a rolling pin roll meat out to 1/4 inch thick. Using a biscuit cutter cut out patties. Keep rearranging the scrapes to make more patties. You should end up with 15. (I freeze 9 of my patties for later use. When I freeze them I separate the patties with parchment paper and place in freezer bag for up to 3 months. When ready to make take out the desired number and let defrost in the refrigerator over night). Heat oil and butter in pan over high heat. Add onions and 1/4 teaspoon garlic powder, 1/2 teaspoon sea salt and 1/2 teaspoon coarsely ground black pepper and cook 3-4 minutes until onions are starting to soften. Add patties on top of onions turn to medium -medium high heat and cook for 3 minutes.Stir onions often. Flip burger and cook an additional 3 minutes. Place the bottom of the bun on the patty white side (not crust side) down on the patty. Place the top of the bun right side up on the bottom bun (meaning crust side up). Cover and cook an additional 1 minute. Remove the top half of the bun and place off to the side for a second while lifting the patty. Using large spatula lift up onion, patty and and bottom bun in one motion making sure the patty is facing up with the onions on top. Split the cheese into 6 pieces and place a piece on each patty. Then place the top half of the bun on top. Serve with choice of condiments. I've found it's just easier to dip your slider into the condiments instead of putting them on the patty.
Microwave ground beef, taco seasoning, and garlic in bowl, stirring occasionally, until beef is no longer pink, about 5 minutes. Break up any large pieces of beef with spoon, then drain off fat. Drain tomatoes, reserving 1/4 cup juice. Using potato masher, mash half of beans with reserved tomato juice in large bowl until mostly smooth. Stir in beef mixture, remaining beans, tomatoes and 1 1/2 c Monterey Jack cheese until well combined. 1 1/2 -5 quart slow cooker: Transfer mixture to slow cooker, cover, and cook until heated through, 1-2 hours on LOW. Stir dip to recombine and sprinkle with remaining 1/2 cup cheese. Cover and continue to cook on LOW until cheese is melted, about 5 minutes. Sprinkle dip with scallions and serve; dip can be held on WARM or LOW setting for up to 2 hours.
HEAT oven to 350°F COMBINE chicken, artichokes, tomatoes, 1 cup mozzarella and Parmesan. Beat cream cheese, milk, and garlic powder with mixer until well blended; stir in 2 tablespoons basil. Mix half with the chicken mixture. SPREAD half of the remaining cream cheese sauce onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining cheese sauce and mozzarella; cover. BAKE 25 minute or until heated through. Sprinkle with remaining basil. Let stand 5 minute before cutting to serve. Note: Spray the foil with cooking spray before using to cover the lasagna to help prevent the foil from sticking to the cheese on top of the lasagna.
Stack cream cheese one on top of the other on a plate. Mix crabmeat with cocktail sauce, spread on 5 exposed sides of cream cheese. Serve with Ritz Crackers.
If making the Tom Yum Paste above, simply place all ingredients for the paste in a mini food chopper or food processor. Blitz to create a fragrant Tom Yum spice paste. Ready to use as a marinade, soup, etc. 1. Take 2 large pieces of plastic wrap (saran wrap), both the same size (approx 12"). 2. Spoon 1 Tablespoon of Tom Yum paste in the middle of both sheets and place your chicken breast on top of paste. Spoon another Tablespoon of the paste on top of each chicken breast and carefully fold the plastic wrap tightly on top to cover. 3. Roll the plastic on either side of your chicken breast, being careful not to tear the saran, but making sure it is sealed tightly with no air bubbles. Once you've rolled the ends tightly to form a "rope" tie the ends together in a knot. You can let breasts marinade in the paste overnight, or for at least an hour before cooking. This will add lots of flavour, and make for the most tender poached chicken. 4. Place a saucepan of water on the stove-top filled about 3/4 with water and let it heat to a rapid simmer. (just make sure the saucepan is large enough to fit both chicken breasts in a single layer, you don't want them stacked on top of each other). 5. After the water has come to a rapid simmer (almost a boil), carefully place both chicken breasts (in their plastic "cocoon") into the simmering water and quickly reduce heat to a bare simmer so that only an occasional bubble breaks the surface. Place a lid on the pot, so it's just partly covered, and cook for about 10 minutes (it's a good idea to set a timer, as you don't want your chicken to overcook!). After 10 minutes, turn off the heat and close lid completely, leaving the chicken to finish cooking in the hot water for 10-15 more minutes. 6. Remove chicken, then enjoy it warm or refrigerate it for later use. Slice or shred your poached chicken depending on what you want to use it for.
1. In large skillet,melt butter. 2. Add bouillon, celery salt and pepper; mix well. 3. Add asparagus and toss to coat. Cover and cook 2-12 minutes or until desired tenderness. Stir in soy sauce. Serve immediately.
Preheat oven to 425 degrees. Remove the stems from the mushrooms and chop the stems fine. Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the scallions and cook until wilted, about 1 minute. Sir in the red peppers and chopped mushroom stems and cook, stirring, until tender, about 3 minutes. Remove and cool. Toss the bread crumbs, grated cheese, 2 tablespoons of the parsley and the sauteed vegetables until thoroughly blended. Season to taste with salt and pepper. Stuff the cavity of each mushroom with the filling, pressing it in with a teaspoon until even with the sides of the mushrooms. Using 2 tablespoons of the butter, grease a 12-by-18-inch low-sided baking pan. Arrange the mushrooms side-by-side in the pan and, using the remaining 2 tablespoons butter, dot the top of each mushroom with about 1/4 teaspoon butter. Add the stock, wine, if using, and remaining 2 tablespoons parsley to the pan. If you like, drizzle the tops of the mushrooms with olive oil. Bake until the mushrooms are cooked through and the bread crumbs are golden brown, about 20 minutes. Serve the mushrooms on a warmed platter or divide them among warmed plates. Pour the pan juices into a small saucepan and bring to a boil on top of the stove. Boil until lightly thickened, 1 to 2 minutes. Spoon the juices over the mushrooms and serve immediately.
To make the chili: Heat a skillet over medium flame and add 2 tablespoons of olive oil. When the oil gets hazy, add the onion and cook, stirring, until they are soft and translucent, about 5 minutes. Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 minutes. Stir in the ketchup, chili powder, and mustard; simmer for 15 minutes until thick; season with salt and pepper. For the hot dogs: While the chili is cooking: place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the hot dogs from sticking. Parboil the dogs first before grilling: bring a pot of water to a boil and cook the hot dogs for about 5 minutes. Remove from the water and grill the hot dogs just long enough to give them grill marks. Brush the insides of the rolls with the remaining oil and place them face down on the grill until toasty. To serve, top each hot dog with the chili and some Cheddar cheese.
In a large Dutch oven, cook the onion and garlic in oil until tender. Add in all ingredients (including spices) except for chicken. Bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally. Add the cooked chicken; continue simmering another 10 minutes or until the chicken is heated through and the barley is tender. To freeze: cool, spoon into quart-sized freezer bags, label, and freeze flat. To serve: Thaw chicken mixture. Heat in a skillet until hot. Serve over corn tortilla chips or scoop into flour tortillas, fajita-style. Note: If you choose to use regular barley rather than quick cooking barley, you'll want to cook it ahead of time, which takes about an hour. Follow the directions on the box.
Place chop in a slow cooker; sprinkle with salt and pepper. Add onions, green pepper and tomatoes. Combine ketchup, vinegar, sugar, Worcestershire sauce, lemon juice and bouillon; pour over vegetables. Cover and cook on LOW 5-6 hours. Mix cornstarch and water until smooth; stir into slow cooker. Cover and cook on high for 20 minute or until thickened. Serve over rice.
Combine espresso, peanut butter and syrup in cup. Fill with steamed milk. Top with chocolate whipped cream. Garnish with chopped peanuts.
Wash the beans,trim stems and ends and snap beans in half and set aside. Cook the bacon in large saucepan until crisp remove the bacon reserve the drippings in pan crumble the bacon and set aside. Add water and remaining 3 ingredients to the pan bring to boil over high heat add beans and cover. Reduce heat to medium cover and cook for 15 minutes. Sprinkle with bacon and serve with a slotted spoon.
Preheat oven to 200°C. Gently saute onion in butter in small pan for 2 minutes. Add spinach and zucchini, cover and cook over low heat for another 10 minutes. Lightly brush pie dish with oil or melted butter. Place pastry sheet into pie dish and trim edges. Spread mashed potato over pastry. Season with salt and pepper. Top with spinach mixture, mushrooms and tomatoes. Sprinkle with combined cheeses. Brush pastry border with milk. Bake for 25- 30 minutes. If pastry turns brown during last 10 minutes of cooking, cover pie with foil to prevent it burning. Serve with a variety of relishes, sauces, green salad and garlic bread for a vegetarian lunch or light dinner.
Brush underside of stemmed portobello mushroom caps lightly with olive oil Sprinkle lightly with balsamic vinegar if desired. Cover with layer of cheese, then add favourite toppings as suggested or create your own. Broil on baking sheet about 6 inches from heat for 1 to 2 minutes or til cheese is bubbling and browned. Cut into wedges and serve warm.
Boil this mixture in the affected cookware for 10 minutes. Re-season the cookware with salad oil.
Cook Orzo Pasta al dente (use sea salt for the best results). Put Diced tomatoes and tomato soup in a blender and blend til smooth. Put blended mix into pot along with chicken broth, al dente Orzo, Parsley, Basil and Back Pepper. Bring to a boil, stir constantly. Remove from heat. Add Parmesan, stir and serve. Enjoy!
Saute the onion in the butter until soft. Add the 2 cups chicken broth, broccoli and carrots. Bring to a boil and simmer slowly until the broccoli is tender. In a small bowl, add the chicken coating mix. Add 1/4 cup of broth a few tablespoons at a time until the mixture is smooth. Add the mixture to the soup and stir well. Pour in the milk, and add seasonings. Bring to a simmer, do not let it boil. Add the cheese and stir until melted.
In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil.(Some people have had success with 1 cup of water, but when I've made it with 2 it worked for me). At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Add in the cilantro and fluff rice with a fork.
Heat oil over medium heat. Saute raisins, garlic and nuts until garlic is cooked but not browned. Add apple and saute until softened, about 5 minutes. Add sausage to reheat. Add spinach and cook until wilted. Sprinkle with cheese for serving.
Arrange meats and cheese on one side of roll, tomatoes and lettuce on the other. Sprinkle peppers and dressing over the lettuce, season with salt, pepper and oregano. Press roll together and enjoy!
Combine ingredients in a bowl and mix well. Roll into small balls and place on well-greased cookie sheet. Flatten slightly with a fork. Bake in preheated 350 F oven for 15 minutes or until brown. Cool on wire racks and STORE IN REFRIGERATOR -- also freezes well.
Bring a large pot of salted water to boil over high heat. Add pasta and cook. While pasta is cooking:. Heat oil in a large skillet over medium-high heat. Add shallots, garlic, and season with salt and pepper to the pan. Cook until soft, about 2 minutes. Add mushrooms to pan and season with salt and pepper. Cook until mushrooms are tender, 5-7 minutes, stirring occasionally. Turn heat to high. Add wine and cook for 3 minutes or until liquid evaporates. Add stock and simmer until liquid is slightly reduced. Remove pan from heat. Add mascarpone cheese. (If using the substitute recipe, combine all 3 ingredients together with a mixer until blended). Stir until creamy. Set aside. Drain pasta and transfer pasta into serving bowl. Add mushroom mixture and parmesan to pasta. Season with salt and pepper. Toss to coat.
Preheat oven to 350°F Place chicken breasts in a 9x13 casserole dish and spread olives and artichoke hearts all over and around the chicken breasts. Pour the chicken broth over all. Sprinkle with tarragon. Bake for 1 hour.
Preheat oven to 350 degrees. Roll out dinner roll dough into a large circle (about 12-16 inches). Using a pizza cutter or sharp knife, cut circle into pizza-like wedges (12-16 wedges). On an ungreased cookie sheet or pizza stone, arrange wedges in a sunburst looking ring with the wide ends toward the center of the baking stone & slightly overlapping each other. There will be an opening in the center of the ring with no dough in it. With your hands or a small pastry roller, press the wide ends of dough together & slightly in toward the middle of the ring to create a wide, solid base for the filling. Lay a sheet of foil or large tea towel over the dough to let rise while you are making the filling. Brown beef in large skillet or dutch oven, breaking into small taco sized pieces. Drain. Add taco seasoning & water to meat. Cook & stir til most of the liquid is absorbed & the seasoning has coated the meat. You may add a little extra water if needed, a Tablespoon at a time. Add peppers, onions, refried beans & cheese to meat mixture. Stir til combined. Spoon hot mixture over the wide ends of the dough, also in a ring pattern. I sometimes have extra filling depending on how many wedges I cut, but I usually just stuff it all in anyway. Bring the pointed ends of the wedges up & over the filling & tuck under the wide ends to encase the filling. Continue all the way around the ring. You will have some filling peeking out between wedges. Not only does it look pretty but makes for great cutting & serving lines. Bake uncovered for 10-15 minutes (We like ours a little doughy, so I use the least amount of time). Serve topped with any or all suggested toppings. Leftover taco ring can be refrigerated & is just as tasty reheated in the microwave the next day.
In bowl, dissolve sugar and yeast in warm water and set aside for 5 minutes, or until yeast foams. Grease French bread pan or line with parchment paper. In bowl of a Bosch or Kitchen Aid mixer, combine ingredients, except the egg wash, then add the yeast mixture. Beat on low speed to blend; beat on high speed for 2minutes, stirring down sides with spatula. Dough will be soft. Divide dough in half on the prepared pan. Smooth each half into 12-inch-long logs with wet spatula. Brush with egg wash for glossier crust, if desired. Make 3 diagonal slashes (1/8 inch deep) in each loaf so steam can escape during baking. Place immediately on the middle rack of a COLD oven. Set the temperature at 425° F and bake for 30-35 minutes, until nicely browned. Remove bread from pan; cool completely on wire rack before slicing with electric knife. Makes 2 loaves.
Combine ground meat, beaten egg and onion in a large ball and mix well. For children who have egg allergies, use pre-mixed 1/2 tsp starch and 1/2 tsp water to replace the egg. Form into bite-size balls. In a small bowl, mix sugar, soy sauce, sake, ketchup, vinegar and water to make sauce. Heat vegetable oil in a large saucepan over medium heat. Stir in meatballs and cook about 5 minutes until outside is brown. Remove excess oil using paper towel, then add the sauce. Cook about 5 minutes more until the liquid is almost gone. Make sure meat is well-done. Add pre-mixed starch and water to make the leftover sauce thicker. Meatballs can be kept frozen without changing the texture or flavor. Cook many at once, freeze and defrost a small portion each morning!
Preheat oven to 350 degrees. Wash spinach and remove stems before drying leaves between paper towels. Set aside. Spread pine nuts over bottom of sheet pan and place pan in oven on top rack. Roast until golden brown, approximately 2 to 4 minutes. Remove from oven and set aside. Peel and devein shrimp. Set aside. Wash and slice fresh mushrooms. Set aside. Boil pasta in large pot of water to al dente stage according to directions on package. Set Aside. Prepare lemon butter sauce: Melt 1 tablespoon butter in large skillet over medium-high heat. Saute shallots and garlic until translucent. Add white wine and reduce slightly more than 1/2, whisking occasionally. Add cream and reduce by 1/2. Add lemon juice and reduce by 1/2. Add white pepper. Reduce heat to low. Add remaining butter 2 tablespoons at a time, whisking continuously after each addition to completely incorporate butter. Continue to simmer, whisking until sauce just coats spoon. In large skillet over medium-high heat melt the 4 tablespoons of butter. Add garlic and saute until garlic is translucent. Stir in mushrooms, shrimp, and pine nuts. Saute several minutes or until shrimp are done and show color. Remove skillet from heat and gently stir in spinach. Place warm pasta on plate with shrimp mixture to the side. Pour lemon sauce over pasta, permitting a bit of sauce onto shrimp.
To de-stem peas, pinch off stem end from each pod and pull strings down pod to remove, if present. (Young tender pods may have no strings.). Made a "V-shaped" cut at opposite end of pod. To stir-fry, place wok or large skillet over hight heat. Add sesame and vegetable oils, swirling to coat sides. Heat oils until hot, about 30 seconds. Add onions, ginger, peas and carrot. Stir-fry 4 minutes or until peas are bright green and crisp-tender. Stir in soy sauce. Transfer to warm serving dish. Sprinkle with reserved sesame seeds. Serve immediately.
Scrub potatoes, leaving the skins on cut into small cubes, 1/2" to 3/4" pieces. Place in a colander and rinse under cold water, shake to remove excess water. Drizzle with olive oil, stir and drizzle with a little more olive oil, stir again and shake to remove excess. In a zipper type food storage bag add the remaining ingredients, shake to blend. Add potatoes and shake yet again. Place on a baking sheet sprayed with non-stick spray-or-my favorite line the baking sheet with non-stick foil, not only does it work GREAT but you usually have a clean pan afterwards! Place potatoes single layer in pan. Bake 350' 40 minutes, turning at the half way point.
mix all ingredients together and drop with small cookie scoop onto ungreased cookie sheet press down cookies with fork in both directions. bake at 350 for 8- 10 minutes.
Coat the apple slices with cornstarch. Place coated apples in strainer and shake off excess cornstarch, set aside. For dipping sauce, combine cream cheese, marshmallow cream and pumpkin pie spice in a bowl. Refrigerate until needed. In a separate bowl combine sugar and cinammon mix together. Place oil in a deep fryer and heat to 375 degrees (if you do not have a deep fryer, place enough oil in a heavy skillet to reach a depth of 1 inch. Heat oil to 375 and proceed the same way). Drop apples in oil, a few at a time. Do not crowd your pan. Fry apples for about 3 minutes or until golden brown. Drain apple slices on a paper towel and sprinkle with cinammon sugar. Serve with dipping sauce, if desired.
Remove any rinds from hard cheeses; grate hard cheeses and cut others into 1/2 inch cubes (if you have a good food processor, I see no reason to grate beforehand, just cut all cheeses into cubes). Place cheese, wine, butter, parsley, and garlic in a food processor and blend approximately 2 minutes, or until smooth. Serve immediately or refrigerate for an hour or two for a firmer consistency. Can be stored in the refrigerator for up to 1 week.
Mash potatoes with mayo, sour cream, milk, eggs, and mustard. Spoon into greased pan and top with cheese. Bake at 350 degrees for 20-30 minutes or microwave on high 7 minutes.
Heat oil in skillet. Wash turkey and coat with flour. Salt and pepper to season. Place in skillet and brown turkey on both sides. Juice lemon. Place lemon juice, butter and tarragon in microwave safe bowl and microwave until butter is melted. Pour juice mixture over cooked turkey and serve.
Place broccoli and carrots in 1 inch of water in a saucepan and bring to a boil. Boil 5-7 minutes or until vegetables are crisp-tender or done to your liking. Drain and keep warm. While vegetables are cooking, combine cream cheese, parmesan, milk, butter, garlic in a small saucepan over medium heat. Cook mixture, stirring constantly, until cheese melts and mixture is smooth, hot and creamy. Do not boil cheese sauce. Season with salt and pepper to your taste. Plate hot vegetables and cover with cheese sauce. Sprinkle with snipped chives.
Mix together pumpkin, spice and mill until well blended. Add pudding mix and beat by hand for 2 minutes. Fold in Cool Whip. Refrigerate.
Preheat oven to 350 degrees; grease and flour 12-cup Bundt pan. On low speed, beat first 4 ingredients 30 seconds. On medium speed, beat 2 minutes. Pour batter into pan. Bake 45 minutes or until toothpick inserted into center comes out clean. Cool on rack 10 minutes. Remove from pan. While cake is hot, poke about 20 holes into top with toothpick. Spread jam over cake, allowing it to drip into holes. Cool completely on rack. In glass measuring cup, microwave vanilla frosting on high in 20-second intervals until just melted. Slowly pour melted frosting over cake, spreading with a small spatula. Set aside until frosting is cooled. In small microwave-safe bowl, microwave chocolate chips, half-and-half and corn syrup on high in 15-second intervals, stirring, until melted. Stir until smooth; cool slightly. Drizzle over cake. If desired, garnish with berries.
In a heavy saucepan cook the onion in one tablespoon of the butter over moderate heat, stirring, until it is softened. Add the cauliflower, the broth and the water and simmer the mixture, covered, for 20 minutes, or until the cauliflower is tender. In a blender or food processor puree the mixture in batches, return it to pan, and stir in the half-and-half, the lime juice, vinegar, remaining butter and salt and pepper to taste. Heat the soup over low heat, stirring, until it is hot, but do not let it boil, ladle it into bowls, and sprinkle it with the cumin powder to taste.
In a large bowl stir together oats, barley, bulgur, cranberries, almonds, cinnamon, and salt. Cover tightly and store at room temperature up to 2 months or freeze up to 6 months (stir or shake mixture before measuring). FOR 2 BREAKFAST SERVINGS:. In a small saucepan bring 1-1/3 cups water to boiling. Add 2/3 cup of the cereal mix. Reduce heat. Simmer, covered, for 12 to 15 minutes or until cereal reaches desired consistency, stirring occasionally. Sweeten with Splenda or Splenda Brown Blend and serve with milk if desired. MICROWAVE DIRECTIONS:. For 1 breakfast serving, in a 1-quart microwave-safe bowl combine 3/4 cup water and 1/3 cup cereal mix. Microwave, uncovered, on 50% power (medium) for 8 to 11 minutes or until cereal reaches desired consistency, stirring once. Stir before serving.