HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thaw fish; rinse fish; pat dry. Set aside. Meanwhile, for sauce, if using dried peppers, cut open peppers; discard stems and seeds. Place in a small bowl and cover with boiling water. Let stand 30 minutes to soften. Drain well. Cut the peppers into small pieces. In a blender or food processor, combine tequila and pepper pieces. Cover and blend or process until nearly smooth. In a medium saucepan, cook onion and garlic in hot oil until tender. Stir in tomato, oregano, salt, and cumin. Add blended tequila mixture and chili powder, if using. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Preheat oven to 350 degrees F. Place fish in a greased 2-quart rectangular baking dish. Spoon about 1/2 cup of the sauce over fish (cover remaining sauce and keep warm). Bake fish, covered, for 20 to 25 minutes or until fish flakes easily when tested with a fork. Season fish to taste with salt and ground black pepper. I. If desired, garnish with lime slices and oregano sprigs and serve with rice. Pass remaining sauce. MAKE AHEAD:. Prepare the sauce as directed. Cover and chill for up to 2 days. To serve, place sauce in a covered saucepan and heat over medium heat until hot.
Preheat the oven to 350F and grease two 9 x13" oblong pans + a 9" square pan. Pour a thin layer of sauce on the bottom of the pan, set aside. Bring a large pot of water to a boil and add the 2 tbsp of kosher salt. Add the pasta and cook 8-9 minutes (it will not be completely done). Drain well. In a large bowl, mash the tofu with the 1/4 tsp kosher salt, black pepper, paprika, garlic, leeks, oregano, thyme, parsley, half of each cheese, spinach and 1 cup of the marinara sauce. Spoon mixture into the shells, placing them in the prepared pan as you go. Sprinkle with remaining cheese and pour remaining marinara overtop. Bake for 40 minutes. Let stand 5 minutes before serving.
Clean and trim celery stalks. Mix cream cheese and blue cheese together (leaving 2 tsp of crumbled blue cheese to sprinkle on top). Fill celery stalks, sprinkle reserved blue cheese on top. Sprinkle stuffed celery with cayenne. Keep chilled.
Preheat a sandwich press or Feorge Foreman grill. Combine tuna, parsley, cheese and mayonnaise in a bowl. Season with salt and pepper. Mix well. Place 2 slices bread on a board. Lightly spread with butter. Top with tuna mixture. Spread remaining bread with butter. Sandwich together. Spray both sides bread with oil. Place in a sandwich press and cook for 4 to 5 minutes or until golden. Cut in half and serve with lime wedges.
Preheat oven to 375. Spray pan with Pam. Saute onion and bell pepper in 1 stick of the butter. Add cut up shrimp and cook on medium heat until pink. Remove from heat and stir in bread crumbs and stir until all fluid has been absorbed but make sure it is still moist. Add crab meat and season mixture to taste, adding Accent Seasoning first. Cook for 5 minutes on medium heat. Turn on broiler and broil for 5 minutes. Pour remaining butter over fish and serve. Season fish. Cover fish with the shrimp, crab mixture and bake 15 minutes.
Preheat oven to 400'F. Coat a baking sheet with cooking spray. Toss the brussels sprouts, onion, sweet potato, parsnips, carrots, and garlic in the olive oil in a large bowl. Make sure all the veggies are well coated. Transfer your coated veggies to the prepared baking sheet and roast 35-40 minutes or until the veggies are tender and browned. Stir them 1/2 way through to ensure the tops of the veggies also get browned. While the veggies are cooking put the nori sheets one on top of the other and roll in a cigar shape. With a sharp pair of scissors cut it in little pieces. When the piece uncoil they should be in long strands. Set them aside. When the veggies are done transfer them to a large baking dish and toss with the hazelnuts, walnut oil and nori strips. Season with salt and pepper if you like. Bon Appetit!
In a bowl, combine flour, sugar, cocoa, baking powder, salt and chocolate chips. Combine milk, egg and oil; mix well. Stir into dry ingredients just until moistened. Spoon 2 tablespoonfuls into 12 greased or paper-lined muffin cups. Combine 1 cup coconut, condensed milk and extract; place 2 teaspoonfuls in the center of each cup (do not spread). Top with remaining batter. Sprinkle with remaining coconut. Bake at 400 degrees for 20-22 minutes or until muffins test done. Cool for 5 minutes before removing from pan to a wire rack.
Preheat oven to 350°F. Generously spray 12 regular muffin cups with cooking spray. Pour Egg Beaters evenly into muffin cups (about 1/3rd full). Chop ham, shred cheese, and slice green onions and combine in medium bowl. Spoon evenly over Egg Beaters. Bake 18 to 20 minutes or until puffed and set. Let stand in pan 2 minutes.
Peel eggs and slice in half lengthwise; remove yolks. In a small bowl, mash yolks; add mayonnaise, Miracle Whip, curry powder, green onions, salt, pepper & garlic powder; mixing well. Gently fold in shrimp. Spoon into egg whites and sprinkle with paprika. Serve immediately or refrigerate.
Heat a deep pot over medium to medium-high heat. Add oil and potatoes. Cover and cook 5 minutes, stirring frequently. Add onion, celery, red bell pepper, and bay leaves. Season with Old Bay, salt and pepper. Cover and reduce heat a bit, cook a few minutes more, stirring occasionally. Uncover and whisk in flour. Cook a minute more. Add corn, broth, and milk. Bring soup to a boil, reduce heat, and simmer, 7 to 10 minutes, to thicken. Adjust seasonings and serve bowls of chowder with a sprinkle of chopped scallions and oyster crackers.
Rinse and soak glutinous rice for a minimum of 4 hours. Using a traditional Thai rice steamer boil water in metal basin. Wrap soaked and drained rice in cheesecloth and place in bamboo portion of steamer, cover with the lid to a 3 quart sauce pan so as to trap most of the steam. Set timer for 25 minutes. Meanwhile, peel and slice mangoes vertically off of the central pit. Cut widthwise into several pieces. Set aside. In a small saucepan heat coconut milk, sugar and salt over low heat until hot. Do not allow to boil or the coconut milk may curdle. Reserve a scant 1/4 cup of the milk mixture. When rice is finished steaming remove from cheesecloth and place into saucepan holding coconut milk mixture, breaking up rice to fully soak in milk. Allow to sit for no longer than 5 minutes. Serve immediately using reserved coconut milk mixture to drizzle over rice and sesame seeds to sprinkle on top. Serve mangoes atop rice or beside.
Beat egg yolks and 3/8 cup sugar until yellow and foamy. Add flour and salt, mix until smooth. Add vanilla to egg yolk/flour mixture. Beat egg whites until firm and fold into egg yolk mixture until thoroughly blended. Butter a baking sheet (or line with parchment). Drop batter by Tablespoonfuls on to baking sheet, shape into"fingers" 3 inches long. Mix Confectioner's and granulated sugars together, sprinkle half the sugar mixture over the fingers. Let the unbaked fingers stand for about 10 minutes. Sprinkle fingers with remaining half of sugar and let stand for 5 minutes. Bake in a preheated 375°F oven for about 10 minutes or until golden. Remove from pan and cool on cake rack.
1.Grate rind from orange and reserve zest. Remove peel and slice oranges. (You can halve or quarter them for easier eating in you like.). 2. Combine rest of ingredients except cilantro in a bowl and toss with oranges and zest. Garnish with cilantro.
1. Blanch spinach: Bring water to a boil and add spinach. Boil for 30 seconds to 1 minute or until spinach is bright green. Drain water from spinach and submerge spinach into a bowl of ice cold water for a few minutes. Strain spinach and squeeze out as much liquid as possible. It helps to press spinach against a sieve or use paper towels to squeeze out the water. The result is a ball of spinach that can fit into the palm of your hand. Chop spinach. 2. Pour cubed chicken into a food processor and pulse 5 to 6 times to chop. 3. Combine spinach and Knorr soup mix in a large mixing bowl. Mix well with clean hands. Be sure there is no visible soup mix powder. Any soup mix powder should be completely absorbed by the spinach. 4. Add the chopped chicken and mayonnaise to the spinach mixture and mix thoroughly. 5. Cover and refrigerate for at least two hours. The chicken salad will keep in the refrigerator for up to 5 days.
Preheat oven to slow (325 degrees). Place ham, fat-side up, in a shallow roasting pan. Combine apple cider, cinnamon, cloves and allspice in a small saucepan. Heat to boiling. Cover and simmer 5 minutes. Pour over ham. Bake ham in preheated slow oven, basting every 30 minutes with cider sauce from pan, for about 3 hours. Remove ham from oven. Increase oven temperature to hot (400 degrees). Score diagonal lines in fat with tip of knife to form diamond shapes, being careful not to cut into meat. Stud each diamond with whole clove, if you wish. Combine brown sugar and honey in a small saucepan. Heat over low heat, stirring, until sugar is melted. Brush over top of ham. Return ham to hot oven. Bake 30 minutes longer, brushing the ham every 10 minutes with the remaining honey mixture, until brown and glistening and an instant-read meat thermometer reads 160 degrees. Remove ham from oven. Let stand 20 minutes before slicing.
Put in bread machine in order given except add raisins later. I don't bake my bread in the machine--I set it on dough. Take out of bread machine and let rise 30 minutes. Bake at 350° for 30 minutes.
Preheat oven to 350. Mix cream cheese with one egg and 3 tablespoons of sugar. Put the entire mixture on a piece of wax paper or parchment paper and shape it into a long log. Put it in the freezer while you mix and fill the pans, up to an hour. Unwrap and cut with a sharp knife so each cream cheese disk equals 1-2 teaspoons. If the cream cheese disks are too big around, cut thick slices and then cut them in half. This lets you push it down into the batter easier. Mix all ingredients together (except cream cheese and nuts). Fill muffin tins (greased or paper cups) half full. Put cream cheese disc in the middle, pressing down. Sprinkle with 1 tsp chopped nuts. Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!). Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools.
Assemble all the ingredients except the gravy mix & mushroom soup in a crock pot or roasting pan. Cover with the lid. If using a crock pot cook on low for 5 hours (half that time on high). If cooking in the oven bake for 2.5 hours on 325°F. During the last hour of cooking stir the brown gravy mix & cream of mushroom soup into the pan. Recover & continue to cook.
Preheat oven to 350 degrees. Grease and flour a 1.5 Quart bread pan. In small bowl, combine wet ingredients. In large bowl, combine dry ingredients. Add wet ingredients to dry and stir. Pour into bread pan and cook for approximately 70 minutes. Bread is done when toothpick comes out clean. Depending on your elevation you may need to lengthen or shorten your cooking time.
For cake, preheat oven to 350°F. Measure flour, soda, salt, baking powder and sugar into mixing bowl. Add softened butter and mix at medium speed of electric mixer until the mixture is a "mealy" consistency. Add buttermilk and mashed banana gradually and mix for four minutes; your mixture should be light and fluffy. Scrape the mixture from the sides of the bowl and add eggs in two additions, beating after each addition of egg. Pour into two greased and floured 9 inch cake pans and bake at 350° for about 25 minutes (cake should be golden brown). Remove layers from pan and cool completely, then chill layers before you frost the cake (the icing is thin and it WILL RUN if cake is not cold!). For frosting, cream butter and sugar together and slowly add the cream. Add the mashed banana gradually, continuing to beat as you add it. Add corn syrup and mix enough to blend well (corn syrup will help the thin frosting to "set"). Frost cake and store in refrigerator.
Preheat oven to 350. Squeeze excess water from spinach and place in a mixing bowl. Add drained mushrooms, onions, garlic and softened cream cheese. Add the melted butter, eggs, and skim milk and mix very well. Fold in the cheddar cheese, salt and pepper. Pour into a 9x9 square baking dish. Bake at 350 for 45-50 minutes until bubbly and lightly brown on top.
Combine shortening, peanut butter and 1/3 cup of sugar with the 1/3 cup brown sugar and beat well in mixer. Add egg, milk and vanilla to the peanut butter mixture and beat well. In a separate bowl, combine flour, baking soda, and salt. Mix well. Gradually add dry mixture to peanut butter mixture while mixing at the same time. Let beat for about 10 minutes. Mixture will get very thick and stiff. Once all blended, using a melon baller or your hands, form small balls approximately 1 in by 1 in out of the batter. Roll them in the 1/4 cup of sugar bowl and place them on a well sprayed cookie sheet couple inches apart. Bake at 350 degrees for 10-11 minutes. Place a kiss in the middle of each cookie pressing down gently. Cool and enjoy!
Put sugar, water, vinegar and spices in large pot. Bring to boil. Add drained beets to pot, cover, and return to boil. Reduce heat and simmer for 5 minutes. Pack beets in hot sterilized pint jars. Pour hot liquid into jars, leaving 1/4-inch headroom. Use a sterilized spoon handle to remove any air bubbles. Seal with hot, sterilized lids. Put jars into a hot water bath with water covering the top of the jars by 1-2 inches. Cover, bring water bath to a boil and reduce heat to simmer. Simmer in water bath for 30 minutes. Remove jars from water and place on clean dish towel to cool. When jars are completely cooled the lids should be slightly concave. If any jars do not seal, refrigerate them. Refrigerated, they will keep for several months. Chill before serving.
Use a knife to spread the cream cheese on the dried beef. (This can be a little tricky so be gentle with the beef and you'll have the technique down in a snap.). Wrap the beef around the pickles and cut into bite-size pieces. Secure with toothpicks if necessary. EXTRA NOTES:. I know LowFat or NoFat cream cheese is healthier but the taste with the pickles is not as good. I can't make you use the regular but at least I've given you fair warning. The pickles seem to be more cooperative (unless they're baby dills) if they are quartered and all are more cooperative when dried with a paper towel. If you find it easier you could "butter" the pickle instead of the dried beef.
1. Place all ingredients into your mixer. 2. Start your mixer on low so you don't make a splash. 3. Once the danger of splashing is gone, about 20 seconds, switch to a faster speed and let the mixer do all the work until you get stiff peaks, light and airy. 4. Taste the cream to adjust sweetness. This recipe is mild in sweetness so it won't take away from a cream pie or a really sweet dessert. 5. Use on or in your favorite dessert. Refrigerate leftovers, covered for a about 3 days.
Mix ingredients in a saucepan. Bring to a rolling boil and boil for 1 minute, stirring constantly. Remove from heat and cool stirring occasionally. Chill before using.
You'll need 3 plates or shallow pans. In the first, place the flour, salt and pepper, mixed thoroughly. In the second, place your egg, lightly beaten; and in the third place your Parmesan cheese, macadamia nuts and 2 tablespoons of your flour mixture, mixed thoroughly. Rinse the mahi mahi in cool water, and pat dry with paper towels. Dust lightly in seasoned flour. Dip in egg wash. Dip in Parmesan and Mac nuts, push in hard with your hand to coat real thick. Repeat with each piece of mahi mahi. Let rest for 15 minutes. Heat canola oil about 1/2" deep in pan, spit in the pan and when it spits back it's ready (drop a drop of water in pan, when it pops, it's hot enough). Pan fry in canola oil on about medium until flaky (about 3 minutes per side if 1" thick but keep checking it don't overcook). If making more than one panful, wipe out the pan with paper towel between them and don't crowd.
Preaheat oven to 350°F. Grease and flour a 9" x 13" baking pan, and set aside. In a small bowl, pour the hot water over the oatmeal, and set aside for a few minutes. In another bowl, mix the cocoa, flour, baking soda and salt together, set aside. In a large bowl, combine the oil with the two sugars. In a separate bowl, beat the egg whites until soft peaks form. Pour the whites into the sugar mixture. Stir the flour mixture into the batter. Once combined, add the oatmeal and the vanilla to the batter. Pour into the baking pan and bake for 30 - 35 minutes.
Combine all ingredients in your crock pot. Allow to cook at least 8 hours on low (in the older Crockpots -- the newer ones sometimes seem to cook too high). I usually cook mine overnight, then even allow it to cook part of the day before turning it to warm. ***It can also be cooked on the stove, if you need it to get done sooner. In this case, you may want to leave the water out. Enjoy on hot dogs (or "saucedogs" for my daughter who doesn't like hotdogs, and only eats sauce on a bun LOL) or use as a sloppy joe filling! I'm not sure about the serving amount below.
Set oven to 350 degrees F. In a medium bowl combine the cream cheese with hot sauce, garlic and ranch dressing; mix until well combined. Mix in chopped cooked chicken, 1/2 cup mozzarella cheese and 1/2 cup cheddar cheese. Spread into an 11 x 7-inch or a 13 x 9-inch baking dish. Bake for 25 minutes (if oil collects on the top after baking remove/dab using paper towels). Sprinkle 1/2 cup shredded cheddar cheese (or can use mozzarella cheese) on top then return to oven for 3-5 minutes. Sprinkle with green onions and serve hot or warm.
Fit pie crust into 9-inch quiche or pie pan. Cut kernels off corncobs; reserve. Beat eggs in a large mixing bowl. Stir in milk, cream, cheese, onion, salt, and pepper; mix well. Add corn. Pour into pie shell. Bake in preheated 375°F oven for 20 minutes. Meanwhile fry bacon until almost done; drain on paper towels. Arrange bacon on top of pie. Bake 10 minutes longer or until knife inserted in custard comes out clean. Garnish quiche with parsley; serve hot.
Combine everything except the chickpeas and Basmati rice in your slow cooker and turn on LOW for 6-8 hours. Add chickpeas. Cook 2 more hours until they're tender and have incorporated the Indian flavors. Serve over Basmati rice.
Chop the broccoli ( I usually run mind thru a few pulses of the food processor). Mix together with the soup, mayo, cheese, egg, salt and pepper. Spray a 8x8 pan with Pam and spread the mixture in the pan evenly, Top with the French's onions, cover with foil and bake 375 for 35 minute. Take off the foil and bake for another 30 min until set and the onions are golden.
Preheat oven to 350°. Cook mushrooms quickly in a skillet in hot butter until slightly soft, about 2-3 minutes. Drain in a colander. Slice top off bread with a serrated knife and reserve. Hollow out inside of loaf, leaving about 1/2" of bread inside the crust. Reserve crumbs for another use. Cover bottom and sides of hollowed loaf with half the cheese. Arrange ham slices over cheese layer on bottom of loaf. Top with drained mushrooms, then the tomato slices. Season with a little basil, if desired. Sprinkle onions over tomato layer. Season to taste with pepper. Cover with remaining cheese. Pack filling down well and fill loaf to overflowing, as there will be some shrinkage during cooking. Cover with top of bread. Place loaf on a baking sheet. Brush surface with melted butter. Cover loosely with foil and bake for 25 minutes. Remove from oven. Wrap in foil to take to picnic site or simply serve. Cut into wedges to serve.
Preheat oven to 400 degrees. Arrange chicken in an oven proof baking dish. In frying pan, fry onion and garlic in hot oil until limp. Add other ingredients and stir until well blended, pour over chicken, cover and bake for about 30 minutes. Remove cover and bake an additional 20 minutes or until chicken is done. Serve over brown rice.
1.) Combine oil, salt, garlic, lemon pepper, lemon juice in a ziplock bag. 2.) Place fillets in bag and marinate for 20-30 minutes. 3.) Roll first in parmesan and then in cereal crumbs. 4.) PLace in shallow pan and bake in 450 F oven 10 to 12 minutes or until done. 5.) Serve with rice, tartare sauce, and a veg.
Preheat the oven to 400 degrees. For the alfredo sauce. Melt the butter in a medium saucepan over medium-low heat. Add the minced garlic and saute for a minute. Add in flour and stir until it is evenly incorporated with the butter making a loose paste. Add in the half and half cream. Bring to a simmer over low heat, whisking constantly until thickened. Do not allow the sauce to boil. Simmer for minute or so over low heat stirring continuously until sauce is thick enough to coat the back of a wooden spoon. Mix in the mozzarella and parmesan cheeses stirring constantly to melt them evenly. Be sure to reserve the remaining mozzarella for the topping. Season with white pepper to taste. For the spinach topping. Squeeze as much of the water from the spinach as possible. Puree the pesto sauce and spinach together in a food processor until the pesto and spinach are combined. Scrape the sides and bottom of the food processor with a rubber spatula to ensure all the pesto is incorporated. The final product should be a paste that will hold a shape. Place the prepared pizza dough on a lightly oiled baking sheet or pizza stone. Spread the alfredo sauce evenly over the pizza dough. Spread the spinach/pesto mixture over the alfredo sauce. Top with the remaining mozzarella cheese. Bake for 20 minutes or until crust is brown and cheese is bubbly.
Preheat your grill for 10 minutes at medium heat. I had mine between 300-350'F. Spray the oven liner with coconut oil. I used that because it can withstand the high heat. Put the fish on the liner skin side down and sprinkle with the lemon pepper and salt. I only sprinkled the meaty side. Set the fish on the liner aside. Mix the grape seed oil, balsamic vinegar and Italian herbs in a little bowl. Whisk it well and brush on both sides of the fish. Grill the fish on the greased oven liner for 20 minutes total. Ten minutes on each side. I basted every 4 minutes with the mixture. Check the middle of the fish to make sure its cooked through before taking off the grill. I have to say it turned out rather well and I washed the liner and will reuse it, something you probably wouldn't be able to do with tin foil. Bon Appetit!
In saucepan, melt margarine over medium heat; add onion and cook until tender. Stir in flour; mix well. Add milk and cook, whisking, until mixture comes to boil thickens and loses any raw-flour taste. Stir in chives and pepper. Add 1/4 cup of reserved cooking liquid. Flake salmon and add along with juices and chive mixture to pot with linguine; mix lightly. (If too thick add remaining reserved cooking liquid.). Sprinkle Parmesan cheese over each serving.