HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375. Heat up the olive oil over medium heat, and add the garlic and onion. Cook until caramelized. Place naan flatbreads on a sheet pan and spread a layer (as if you were putting on pizza sauce) of bbq sauce around the tops, leaving an edge so it doesn't spill over and make a mess. Sprinkle the shredded chicken, and bacon crumbles, over top of the naan and then distribute the onion and garlic evenly. Sprinkle with the cheeses and drizzle a little more bbq sauce over top if desired. Bake in the oven for 10-12 mins or until the cheese is melty. Slice up into 4 pieces per naan. Be aware that you will have to eat this with a fork and knife.the naan doesn't hold up to the moisture, but it's the best tasting bread I've made it with. Use a pre-made pizza crust if you want it to be eaten like a pizza.
Heat 1 3/4 cups milk, mix remaining milk with rest of ingredients. Add to hot milk- stir and boil till thick and smooth. Put in crust and top with meringue. Bake in hot oven (425) for 5 minutes.
Mix water, soy sauce, sugar, star aniseeds and sherry in a pot, cover; bring mixture to boil. Add giblets and livers; bring to boil again; cover and simmer 10 minutes. Remove livers from sauce; allow giblets to continue cooking for 1 1/2 hours. Remove giblets from sauce. Slice giblets and livers. Serve cold.
Cook onion in oil in a medium skilled over medium-high heat, stirring constantly, 4 minutes or until onion is tender. Add tomatoes and jalapeno pepper, cook 2 minutes more. Transfer mixture to a large bowl, add spinach and remaining ingredients, stirring very well. Spoon mixture into a greased 2-quart baking dish. Bake, uncovered, at 400 degrees F for 35 minutes or until golden and bubbly. Serve warm with tortilla chips.
In a 12" ovenproof nonstick frying pan, melt 1 tablespoon of the butter over moderate heat. Add the scallions and cook, stirring, for 1 minute. Add the spinach, dried tarragon, if using, and 1/8 teaspoons each of the salt and pepper. Cook, stirring frequently, until the liquid evaporates, about 3 minutes. Remove the spinach mixture and let cool. Wipe out pan. In a large bowl, beat the eggs with the remaining 1/8 teaspoon each salt and pepper. Stir in the spinach mixture and fresh tarragon, if using. Heat the broiler. In the same frying pan, melt the remaining 1 tablespoon butter with the olive oil over moderate heat. Pour in the egg mixture and reduce the heat to low. Sprinkle the feta over the top and cook until the bottom is golden brown and top is almost set, 6 - 7 minutes. Broil the frittata 6 inches from the heat, if possible, until the eggs are set, 2 - 3 minutes. Lift the upper edge of the frittata with a spatula and slide the frittata onto a plate. Cut into wedges and serve. NOTE: Frozen spinach can be used in place of the fresh. Don't squeeze out the liquid. The liquid is evaporated in the sauteing process while cooking in the skillet. Use the whole frozen and then cut into stips. If using the finely chopped it will distribute more through egg mixture, but it's still fine if that's what you want.
Begin boiling the water for the pasta. Melt butter in a large (about 10") skillet until sizzling. Add pasta to the water. Add onion, shrimp, bell pepper, garlic, salt and pepper to the skillet. Cook over medium heat, stirring occasionally, until the shrimp turn pink (about 6-7 minutes). While the shrimp and pasta are cooking, put all ingredients for the alfredo sauce (except pepper) in a blender and puree until smooth. Pour contents of blender in a small saucepan over medium heat until it just starts to boil. Lower the alfredo sauce to low and stir frequently, adding pepper if desired. Strain the pasta if fully cooked and return to the saucepan. Add the shrimp mixture to the pasta, then pour the alfredo sauce on top. Mix well. If extra flavor is desired, feel free to add any of the cajun spices listed above.
PLACE FISH IN A LARGE DISH. COMBINE TEQUILA, TRIPLE SEC, LIMEJUICE, SALT, GARLIC AND 1 TABLESPOON OIL AND POUR OVER FILETS AND RUB INTO FISH. COVER AND MARINATE FOR 1/2 HOUR AT ROOM TEMPERATURE, TURNING FILLETS ONCE. COMBINE TOMATOES, ONIONS, CHILES, CILANTRO, SUGAR AND SALT TO TASTE. HEAT THE GRILL TO VERY HOT. REMOVE FILLETS FROM MARINADE, PAT DRY AND RESERVE MARINADE. BRUSH FILLETS WITH 1 T. OIL AND GRIND PEPPER TO TASTE OVER FILLETS. GRILL FOR ABOUT 4 MINUTES PER SIDE. MEANWHILE,BOIL MARINADE IN SAUCEPAN FOR 2 MINUTES, REMOVE GARLIC CLOVES AND SPOON A LITTLE OVER FISH. SPOON SALSA OVER FISH AND SERVE.
Place sliced and seeded peppers in a large turkey roaster. Mix other ingredients until dissolved. Pour over the peppers and bring to a rolling boil over high heat. remove from heat and bottle immediately in hot, sterilized jars and lids. Seal.
I think you could use store-bought chocolate syrup in this recipe, but the syrup made in the original recipe is not as thick, so store-bought might change the outcome of the cake. Place the ingredients for the chocolate syrup in a saucepan on the stove and cook over medium high until it reaches a syrupy consistency. Pour into a chilled bowl and place in fridge to cool quickly. Preheat oven to 350 degrees. Grease and flour a tube pan with removable bottom. Mine has a fairly large center hole of about 4 inches. Cream butter and sugar. Add eggs, one at a time, beating after each. Sift together flour, baking powder and salt. Pour milk into the measuring cup and add vanilla. Add the dry ingredients and the milk to the cake a little at a time, alternating between the two. Stir the baking soda into the chocolate syrup. Pour 2/3 of the batter into the prepared tube pan, smoothing out the top. Mix the syrup into the remaining batter and spread this batter on top of the other batter, again smoothing the top. Bake for 45 minutes. Then place aluminum foil over the pan and bake an additional 20-25 more minutes or until done. We usually serve this cake without frosting, but for birthdays, I would add my Italian Chocolate Frosting. When sliced, the chocolate should have moved down to form a circle in the middle of the cake that the kids say looks like a person's head and shoulders. They get a kick out of the slightly different shape each time the cake is baked.
Preheat oven to 450, or use pizza crust package instructions. Toss cooked, shedded chicken in BBQ sauce to coat. Set aside. Place thin layer of BBQ sauce over pizza crust. Sprinkle garlic salt over top of BBQ sauce. Spread tomatoes out evenly over top of pizza. Sprinkle onions over top of tomatoes. Spread chicken out evenly. Top with cheese. Bake 10-15 minutes, or until cheese completely melted. Serve hot.
Toss the strawberries with the vinegar and black pepper in a big salad bowl; let sit for 10 minutes. Add in the arugula, sprinkle with salt, and toss again. Drizzle with olive oil and toss gently one last time; taste and adjust seasoning; serve.
Preheat oven to 350 degrees. Mix garlic and basil into the butter. Separate tops from bottoms on pita bread. Spread herb butter on pita halves. Sprinkle with parmesan and parsley. Cut into triangles. Place on baking sheet butter side up. Bake for 15 minutes. Place on paper towels to cool.
Preheat oven to temperature indicated on package/recipe. Roll out dough on lightly floured surface (I like to use powdered sugar instead of flour) and cut cookies into desired shapes (about 1/8" thickness) and bake for 7-9 minutes. Make sure you have an even number of cookies. Cool completely on wire rack. Place half of the cookies bottom side up on a microwaveable plate and place one marshmallow on each. Microwave for about 15 seconds or until marshmallow puffs up. You may have to do this a few at a time, depending on the size of your microwave. Top with the remaining cookies (bottom side down) to make a sandwich. Melt chocolate chips until smooth either on the stove top or in the microwave. Drizzle the melted chocolate over the top of the sandwich cookies. Allow chocolate to cool completely before serving or storing in a air tight container.
To prepare Banana Snack Cake:. Preheat oven to 350°F Grease and flour 13" by 9" metal baking pan. In small bowl, mix bananas, lemon juice, and vanilla. In a separate bowl, mix together flour, baking powder, baking soda, salt, and cinnamon. In a large bowl, with mixer at medium speed, beat butter with granulated and brown sugars 5 minutes or until light and creamy, scraping bowl often with rubber spatula. Add eggs, 1 at a time, beating well after each addition. At low speed, alternately add flour mixture and banana mixture, beginning and ending with flour mixture; beat just until smooth. Spoon batter into pan and spread evenly. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Coo cake in pan on wire rack. To prepare Brown-Butter Frosting:. In 1-quart saucepan, heat butter on medium heat 6-8 minutes or until melted and dark nutty-brown in color but not burned, stirring occasionally. Immediately transfer butter to pie plate; refrigerate 30 minutes or until firm. In large bowl, with mixer at medium speed, beat butter, sugar, milk, and vanilla until creamy and smooth. Spread frosting evenly over cooled cake.
For the Green Chile Bean Sauce. Place the chilies in a blender and add the can of beans. Add salt to taste and 1 tablespoon of milk and blend on high. The sauce should be creamy but still a little thick. Add more milk if needed for thinning. For the Tostadas: Light fry up the tortillas in a little bit of oil until they are sightly crunchy. Brown the turkey meat according to taco seasoning directions; add Worcestershire sauce if desired. Pour into a bowl and allow to cool for a few minutes then mix in the cheddar cheese (add onion, cilantro, green onions, corn anything you like to the mix). Take your casserole dish and pour some of the sauce just enough to cover the bottom of the dish. Place the corn tortillas on top to cover all edges like you would lasagna (cut some in half if you need to fill the corners). Layer some meat to cover up the corn tortillas. Sprinkle some Monterey jack cheese on top. Add another layer of tortillas. Then add another coating of Green Bean Chile sauce. Add the remaining cheese and dot the rest of the meat on top. Bake at 375°F for 15 minutes til bubbly. Allow to cool Cut and serve with your favorite toppings (sour cream, guacamole, salsa, salad, etc.). Enjoy.
Note: My Microwave sets to 900W at P100 (100% power), so the cooking duration may vary with yours. Please use the recipe as a guideline and work out the cooking time as per your MW. In a microwave-safe bowl, heat the ghee at P100 for 45 seconds. Add the grated carrots, stir and mix and microwave it again at P100 for 5-6 minutes. Add milk, sugar and milk powder to it. Stir and microwave it on P100 for 12 minutes. Stir the mixture every 2-3 minutes. Keep eye on it. Add dryfruits in halwa, cover it with lid having some hole (I used the same container that I got with my microwave). Microwave on P60 for another 12 minutes till the carrot is completely cooked and the milk has been absorbed by the carrot. Sprinkle the cardamom powder.Stir lightly and microwave at P100 for 2 minutes, this time without the cling film. Allow to stand for 5 minutes. Serve hot. Tips: You can use khoya instead of milk powder. If you want low fat, use skim-milk powder and low fat milk. For diabetic people, use low-fat products, with sugar-free powder. Tastes best with the serving of vanilla ice-cream.
Cook beets in boiling salted water until tender. Cool and peel. Thinly slice beets. Combine beets, pickles and onios in a bowl. Whisk together the oil, horseradish, salt and pepper. Drizzle over the salad. Toss gently and serve on a bed of lettuce.
Brown ground turkey with non-stick cooking spray. Add onions and mushrooms and saute all until onions begin to caramelize. Add beef broth, cover and simmer for 20 minutes. Remove lid and reduce beef broth by half. Remove from heat and add fat-free sour cream. Serve over organic brown rice or, for a real treat, over baked sweet potato. Sprinkle with fresh chopped chives.
Heat oil in a fry-pan. Add bacon and cook until done to the desired crispiness. Add cabbage and curry powder. Stir until lightly cooked. Serve.
Crush the peppermint leaves into a very fine powder. Mix with powdered milk until well blended. Store in a glass jar in a cool, dry place.
Pound chicken to flatten. Sprinkle salt and pepper on each. Dip into beaten eggs and then coat with bread crumbs. In a large skillet, heat oil over medium heat. Saute garlic until golden and then discard. Place chicken in skillet and brown on both sides, cooking about 5 minutes on each side, or until chicken is fork tender. Cooking time will vary depending on how thick your chicken is.
Cook the bacon and don't clean out the pan. Drain the bacon on a paper napkin. Add butter to the pan and the chicken breasts - season with salt and pepper, Brown both sides and then put them in a 9x13 casserole dish. Now in that same skillet saute the onion for about three minutes. And add the mushrooms and saute those for another 3 minutes, then add the apple. Cook it all for 3 more minutes. Season with a pinch of salt and pepper and crumble the bacon in there. Pour in the white wine. Then add in the soup and cheddar cheese. Stirring after each ingredient to combine well. Pour it all over the chicken breasts. Put the casserole in a preheated oven at 350F for 25 to 30 minutes. Until the chicken is super tender and the sauce is all hot and bubbly. While the chicken is cooking - Make your spaghetti according to the directions on your package. Serve spaghetti topped with the chicken and sauce. Garnish with more bacon.
Preheat oven to 400°F (200°C). Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme, and basil. Mix well. Put melted butter in a bowl or dish for dipping. Dip chicken pieces into the melted butter first, then coat with the breadcrumbs mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes. Serve with the Yummy Honey Mustard Dipping Sauce and Apple Ladybug Treats for a rounded out meal.
Slice lamb thinly. Make up a marinate with the sugar, soy sauce, wine and cornflour paste and add the sliced lamb and marinate for 30-45 minutes. Soak the mushrooms for 25 to 30 minutes, then chop them into small pieces with the spring onions. Heat the oil in a preheated wok until hot and stir-fry the meat for about 1 minutes or until the colour changes and then remove with a slotted spoon and drain. Keep about 1 tablespoon (15ml) of oil in the wok and then add the spring onions, ginger, mushrooms and yellow bean sauce and blend well, then add the meat and fry for 1 minute more and then sprinkle with the sesame oil and serve.
Reconstitute the sun-dried tomatoes by soaking them in boiling water for 10 minutes. Remove the tomatoes from the water and chop them. Slice the stems off of the mushrooms so they can lay completely flat. Slice each cap in half so you have 8 round mushroom slices. Top half of the mushrooms with 1 tablespoon of tomatoes and 1 tablespoon of cheese. Top with remaining mushroom slices. Brush the top side of each "sandwich" with olive oil. Preheat a large, nonstick skillet or grill pan. Place the mushroom sandwiches in the pan carefully, oil side down, and cook for 2 minutes. Brush the top half with oil, flip, and cook for 2 minutes more. Season with salt and pepper, to taste, and serve.
To make the chipotle mayonnaise, mix the mayonnaise, chipotles, cilantro, and lime juice until well blended. Cut rolls in half lengthwise. Pull out some of the soft white centers to make space for filling. Spread about 2 tablespoons refried beans on the bottom half of each. Top with 1/3 cup shredded chicken. Spoon 2 tablespoons chipotle mayonnaise over chicken. Top each with 1/6 of the Oso Sweet Onion slices and 1/4 cup lettuce. Cover with top halves of rolls and serve at once.
Cupcakes: Heat oven to 350 degrees F. Line 12 standard muffin cups with paper liners. In a medium bowl, whisk flour, baking powder, baking soda, and salt. In large bowl with mixer on medium, beat butter and sugar until light and creamy. Beat in eggs, 1 at a time, then vanilla. With mixer on low, alternately beat in flour mixture and sour cream until combined. Continue to beat on medium until batter is thick and smooth. Spoon batter into a Ziploc bag. Snip a 1/2 inch corner from the bag and fill the liners slightly less than two-thirds full. Bake 24-26 minutes, or until lightly golden and a pick inserted in the center of a cupcake comes out clean. Cool in pan on a wire rack 5 minutes; remove cupcakes from pan and cool completely. Topping: Toss strawberries several times in a bowl with sugar and lemon juice until very syrupy. In a large bowl, beat cream, confectioners' sugar and vanilla until soft peaks form. Use a skewer to poke several holes into the top of each cupcake. Spoon some syrup from bowl over top, allowing it to absorb into cupcakes. Top with sliced berries and a dollop of cream. Arrange a few sliced berries in cream and drizzle with remaining strawberry syrup.
Sift flour with salt and baking powder into a mixing bowl. Add sugar and mix. Beat egg lightly. Add oil and milk to egg. Stir the egg mixture into the flour, mixing just enough to moisten the flour and get a lumpy mixture. DO NOT OVER MIX. Fill muffin tins prepared with liners or greased. Bake in a 400F oven for 20-25 minutes, til well risen and golden on top. Serve with butter and jam.
In a large pot, heat olive oil, add chopped onions and saute until onions are translucent and soft. Add minced garlic and saute 2 more minutes. Add celery, carrots, potato, kale, paprika and herbs and saute for a few more minutes stirring frequently. Add lentils, water, crushed tomatoes and tomato paste. Bring to a boil, cover and simmer over low heat for 25 minutes (If you are using a pressure cooker, cook under pressure for 7 minutes and use a natural releasing method.). Add salt, infuse love and serve!
Cook macaroni according to package directions. Drain and return to the pot you cooked it inches. Add butter and mix until butter is melted. Add cheese powder and milk, mixing until all ingredients are well combined. Taste and add salt, if needed.
Preheat oven to 450F. Rub meat with garlic & sprinkle with 1/8 t sea salt & pepper. Heat olive oil in heavy skillet. Sear meat over high heat 3 minutes until browned on all sides. Place in oven and roast 10-20 minutes to desired doneness, turning once. Combine wine with the herbs/veggies and bring to boil. Simmer over medium heat until reduced by half. Run liquid through mesh strainer to remove any large pieces. In small saucepan, heat broth over high heat 5-7 minutes until reduced by half. Combine borth & wine mixture. When meat is cooked, remove from pan and cover with foil. Pour any juices from pan in with broth mixture. Mix in butter and more salt & pepper if desired. Slice tenderloin, sprinkle with fleur de sel (or coarse sea salt) and pour sauce over. Serve.
Preheat oven to 180°C. Place melted butter and sugar in a large bowl. Scrape vanilla seeds from the pods into the bowl. Toss apples in vanilla butter. Transfer apples to a baking tray. Bake 30 minutes till soft and caramelized. Transfer apples to a small pot, place on medium heat. Cover with a lid, cook further 5 minutes till apples form a thick sauce. Serve with pork.
In a large saucepan, melt 2 tablespoons butter over medium-low heat. Add onion and garlic and cook for 2-3 minutes until onion has softened. Add the wine and cook until the liquid is reduced by half. This should take 3-5 minutes. Add rice, salt pepper and ham and stir to coat evenly. Add 2 cups of stock and stir over medium heat until absorbed. This should take 5-6 minutes. Stir in pumpkin and zucchini. Continue to add as much stock as needed, 1 cup at a time, stirring until rice is creamy and tender but still firm in the centre. This should take 15-18 minutes from the time you add first stock. Remove from heat and stir in remaining 1 tablespoon of butter, basil and parmesan cheese.
Combine the chicken, lemon juice, chili powder, cumin and oregano in a small bowl. Make sure the spices mix into all the chicken. Cover and place in refrigerator until ready to assemble your tacos. Make Pineapple-Jalapeno Salsa: Combine all the salsa ingredients in a bowl. Note: I cut the cherry tomatoes in half and give them a gentle squeeze to get rid of excess juice and seeds, then chop them up. Assemble Tacos: Fill the taco shells with chicken and salsa. Top with your favourite taco fixings. Lean over plate. Take a big bite. Doesn't that taste good?
Chicken: Cut chicken into 1 inch (bite size pieces). Season the chicken pieces with salt and pepper and curry powder. Add the oil to a preheated pan on med-high, then add the chicken pieces and cook until done,. Remove from heat and set aside to make the sauce. Sauce: In a sauce pan, add the oil and chopped onions. Cook on medium heat until tranlucent. In a medium mixing bowl, add the stock, corn starch, curry powder, salt and pepper. Whisk will to combine. (This would be the time to add any other additional spices you like in curry, if you just like curry powder, do not add any other spices). Add mixture to onions and heat over med-med/low heat until thick. Stirring often. In another mixing bowl, add the yogurt and whisk smooth. Temper the yogurt with the starch mixture and add back to the pan. (add a small amount of the hot liquid to the yogurt and mix well, continue until about half of the hot liquid is mixed into the yogurt. Then add that mixture to the hot and mix will). Turn heat to low and cook until sauce is hot. Look online for "how to temper an egg," if you are not familliar with this procedure. Service: Once the sauce is hot add chicken to the sauce and let cook 1-2 minutes. Then top the sauce over rice and enjoy.
Cut each chicken leg into 4 pieces. Marinate in soy sauce, salt, pepper, garlic powder and oil for at least 1 hour. Saute until brown, slowly adding the beer. Once the beer evaporates, add 4 tablespoons of teriyaki sauce and saute until all liquid is absorbed, and set aside. Saute bell peppers, in oil, beef broth, onions, salt, pepper and cornstarch for thickness. Top the chicken legs with the vegetables. Serve.
Heat oven to 350 degrees Farenheit. Butter 9 x 13 inch pan or glass dish. Combine all ingredients. Mix together and pour into dish. Bake for 30 minutes. Let cool. Cut into small squares and serve.
Combine water and quinoa in a medium saucepan. Bring to a boil, reduce to a simmer, then cover and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and set aside to cool. To toast pecans; place whole nuts on a baking sheet and bake at 350°F, for 7 to 9 minutes (stirring once). Saute onions in oil until softened. Add mushrooms, garlic, and spices/seasonings, stirring until the mushrooms are tender, about 5 minutes. Set aside to cool slightly. In a bowl, beat egg then add in the cooled quinoa, mushroom mixture, and the remaining ingredients. Stir until combined. Scoop 1/2cup of the mixture and form into a ball, and place on a greased baking sheet. Gently press down until you get the desired thickness. Bake at 350°F for 30 minutes.
Combine cocoa, flour, sugar, melted butter, eggs, vanilla, chocolate chips, and pecans. Pour into a greased pyrex pie plate. Bake at 325 degrees Fahrenheit for 30 minutes until done.