HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat and drain, Add onion and cook until tender. Stir in kidney beans, dressing, water and chili powder. Simmer 15 minutes. Combine shredded lettuce and green onion. Add meat mixture and 1 1/2 cups cheese and mix lightly. Top with remaining cheese. Optional -- Serve with sliced avacado, sour cream, sliced olives and totilla chips, or add hot pepper slices or jalapeno for those who want some heat.
In large mixer bowl cream butter. Gradually add sugar and continue beating until light and fluffy. Add flour and mix just until combined. Stir in sesame seed, coconut and almonds just until well mixed. Divide dough into thirds. Place one third on long sheet of wax paper. Shape into a long roll 2 inches in diameter. Repeat with remaining dough. Wrap and refrigerate until firm. Preheat oven to 300°F. Cut rolls into 1/4-inch slices. Bake on ungreased cookie sheets 30 minutes. Remove to wire racks to cool.
Mix first 6 ingredients in glass baking dish. Add chicken; turn to coat with marinade. Cover and refrigerate at least 2 hours and up to 1 day. Remove chicken from marinade and reserve marinade. Pat chicken dry and sprinkle with salt and pepper. Heat olive oil in heavy large skillet over medium-high heat. Add chicken to skillet and saute until brown, about 3 minutes per side. Add reserved marinade and chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered until chicken is cooked through, turning occasionally, about 6 minutes. Transfer chicken and sauce to platter. Serve with rice and plain yogurt on the side, if desired.
Place all ingredients except CORNSTARCH & WATER, in a large saucepan. Cover and bring to a boil. Turn down to a simmer and cook 1 hour (while your meal is cooking). Strain broth and remove bay leaves. Place all the rest of veggies and herbs in a food processor and add enough broth to puree to a smooth consistency. Pour both broth and puree back into pan, using a wooden spoon to deglaze the sides of the pan, this will brown your gravy and add to the rich flavor. Bring to a boil. In a cup make a SLURRY by mixing cornstarch with water and stir till fully dissolved. Add slurry to boiling broth and stir with a whisk to prevent lumps. Serve hot.
Rinse and pick over beans. Bring beans to a boil in a large pot of water and cook over medium heat for 90 to 120 minutes until they are tender but still firm. Before the beans are done, fry the bacon in a large skillet until crisp. Remove from skillet. Add garlic, tomatoes, onions and green pepper to same skillet and cook until tender. Return bacon to pan. Add a can of beer to the bacon vegetable mixture and simmer a few additional minutes. Add chopped cilantro and jalapenos. (Seeds make it hotter so be careful.). Combine everything in one large pot and add salt and pepper to taste.
In a shallow bowl, combine the juice of 1 1/2 lemons, thyme, salt, and pepper. Add in the chicken breasts; toss to coat; marinate chicken 5-10 minutes. In a small bowl, mix the dijon mustard, vinegar, salt, and pepper together; whisk in 3 tablespoons oil, then the Parmigiano. Toast the rolls; rub the toasted cut sides with the garlic clove. Preheat a big nonstick skillet over med-high heat; add remaining 2 tablespoons oil. Cook the chicken for 5-6 minutes on each side; remove to a cutting board and tend with foil. Thinly slice the pear and toss in a salad bowl with the juice of the remaining 1/2 lemon. Slice the prosciutto into strips; add the arugula leaves and prosciutto to the salad bowl; toss with the vinaigrette (dijon mixture). Thinly slice the cooked chicken; layer half of the chicken slices onto the rolls and top with the arugula-pear salad; add remaining chicken and roll tops.
Preheat oven to 400 degrees. Fill large saucepan with water & pinch of salt. Put on high heat to boil. In large bowl, combine all meatloaf ingredients (except for ketchup) - Mix well with your hands. When water is boiling, add peeled potatoes. Boil potatoes for 20-25 minutes or until tender. Place meatloaf in shallow 2 quart baking dish sprayed with cooking spray. Form mixture into a ring, leaving an open center. Top with ketchup, if desired. Bake meatloaf ring at 400 degrees for 30 minutes. While meatloaf is baking, drain cooked potatoes & place in medium bowl. Add remaining ingredients. Mix well with mixer. Remove dish from oven when done. Spoon mashed potatoes into the open center of the dish. Return dish to oven for 7-10 minutes. Add a bit of italian herb seasoning & parsley flakes to top of potatoes when finished.
In a medium saucepan, combine the sugar, cornstarch, salt, and cinnamon. Whisk 3 cups of water into the dry ingredients. Bring to a rolling boil over medium-high heat, stirring frequently. Remove from heat and stir in vanilla. Sauce will thicken and turn clear as it cools. Serve warm or cool. Covered, the sauce will keep in the refrigerator for some time and reheats well in the microwave. Try it over pancakes or french toast, ice cream, blintzes, bread pudding, apple pie -- .
Place cake cubes in greased 13 x 9 baking dish. In mixing bowl, beat milk and pudding mixes on low speed for 2 minutes. Add ice cream and beat on low just until combined. Spoon over cake cubes. Spread with whipped topping, then sprinkle with coconut. Cover and chill for at least 1 hour.
(RECIPEZAAR DOESN'T RECOGNISE LIGHT RED BEANS!). Cook the brown rice. Add the 1/2 can of light red beans (including liquid) to the cooked rice and set to one side. Melt the butter and add all the remaining ingredients (excluding the rice with 1/2 can of beans). Simmer the bean mixture for 45 minutes. Stir every 10 mins or so and mash the light red beans with the back of a wooden spoon (you don't have to mash them all, just be sure to give those beans a good mashing!). After 45 mins remove from the heat and add the cooled cooked rice and the additional 1/2 can of beans mixture. Stir it all together until the rice is warmed through again and serve. Reheats really well if you would like to make this ahead of time. Serves 2 as a main course or 4 as a side.
Mix. Toss about 2 1/2 Tbsp mix with 1 bag popcorn.
Cook your favorite meat in your favorite way. Mix sprinkle grated parmesan into cream cheese and mix well. Spread mixture over meat until mixture is heated. Or heat mixture seperately (microwave) and serve on the side.
Into the bowl of the food processor, add the garlic, basil, pine nuts OR butter, salt, and pepper. Note: As I do not have a food processor, I use a hand-cranked food mill. The result is that the pesto will taste pretty much the same as when you make it in the food processor, but will be much darker. The remaining instructions assume you have a food processor (or strong arms from all the cranking). Pulse or grind until the basil and pine nuts are finely chopped. With the processor running, slowly drizzle in the 1/2 cup of olive oil until the pesto has a thick, yet smooth consistency. Depending on the basil, you may need to add up to 1/4 cup more olive oil. Transfer the pesto to a bowl and stir in the parmesan cheese. Serve over pasta, fish, or chicken, use in salad dressings or as a sandwich spread -- the uses are endless.
Chop dates and dried cranberries finely. Place the chopped ingredients in a small saucepan on a medium heat and add the lemon juice. As the mixture warms up the dates will begin to break down. If the mixture becomes dry add water as necessary. Cook for 20 minutes and keep an eye on the water levels. The finished mixture should be reasonably think should have a shine to it. Note that when it cools it will have a thicker consistency. Place mixture in a small ramekin and allow to cool. Can be stored in the fridge for up to a week. Optionally you can place the mixture in a food processor and blend until smooth.
Preheat oven to 200 C. Place vegetables and rosemary in a roasting dish with 2 tblsp of the oil. Season , toss to coat , roast for 25 minutes. Heat a non stick pan on high heat, add oil and cook chicken 3 minutes each side or till golden. Add chicken to roasting dish and roast further 10 minutes till cooked through. Add stock and honey to fry pan simmer 5 minutes till thickened. Serve with chicken and vegetables.
Beat milk & pudding mix til thick. fold in rest of ingredients & serve immediately or refrigerate til ready to serve. wonderful with Pepridge Farms Chessmen cookies.
Heat oil over medium-high heat in heavy soup pot. Brown lamb cubes. Add potatoes, turnip, parsnip, carrot, salt and pepper and water. Bring to a simmer over medium heat and continue simmering, uncovered, stirring occasionally, until lamb is tender, about 1 1/2 hours. Skim fat from the liquid, if needed. Add the leeks and parsley and simmer until the leeks are translucent, about 30 minutes. Serve stew with bread and butter, and a piece of good cheddar cheese.
Roughly chop the onions and cut the potatoes into large chunks. Slice the tomatoes into thick slices. Pre-heat the oven to 180*C/350*F. Put the potatoes, onions and the lamb into a deep baking dish and season with salt and pepper. Add the parsley, cumin and olive oil, thoroughly mixing with your hands. (natures best tool!) Layer the tomatoes on top and season them lightly with salt. Dot with butter and pour about 1/2 cup of water around the sides of the dish. Cover tightly with foil. Bake for 2 hours, stirring several times, the lamb should be tender and the potatoes soft. Remove the foil, increasing the oven temperature to 200*C/400*F. Cook for 45 minutes longer, stirring halfway through, until the lamb and potatoes are browned and the liquid has reduced somewhat. Serve hot or at room temperature with a salad.
Preheat oven to 350 degrees Combine all ingredients except cheese for topping and blend well Spread into an oven proof-serving dish Sprinkle top with 1/4 cup Parmesan cheese Bake for 15 to 20 minutes or until golden brown and bubbly Serve with crackers or tortilla chips.
Heat oil in a small saucepan over high heat. When it just starts to shimmer, add shallots, garlic and anchos. Lower heat and cook, stirring constantly, for about 4 minutes or until shallots, garlic, and anchos are lightly toasted. Add tomatoes, cilantro and serrano. Raise heat to medium and cook 2 minutes. Add stock. Lower heat and simmer gently for 15 minutes. Do not reduce. Pour into a blender and puree until smooth. Mix masa harina with enough cold water to make a paste. Then, with the motor running, add to the puree in the blender. Strain through a fine sieve and stir in lime juice, honey and salt. Keep warm until ready to use.
Combine soy sacue, vinegar, mustard,& hot pepper sauce. Whisk in mayonaise& sour cream. Refrigerate for at least 30 minutes. Will keep for about a week. Serve as a dip for steak.
Preheat oven to 350 degrees. Saute onion in the butter. Mix together the sour cream, mayonnaise, ranch dressing, artichoke hearts, black beans and parmesan cheese. Combine the onions with the sour cream mixture in a baking dish. Top with the cup of mozzarella cheese. Bake at 350 for 30-40 minutes. Serve with tortilla scoops or chips of your choice and enjoy!
Melt butter in a large pan over low heat. Gradually whisk in the flour until it forms a paste. Continue cooking, stirring occasionally with a wooden spoon, until it turns a caramel color, approximately 15-20 minutes. Add your onions, green pepper, celery and garlic and cook over low heat for about 5 minutes or until the veggies get limp. Add your shrimp and stir to coat in the roux. Then add black pepper, cayenne, Cajun seasoning, green onions, parsley and the Tabasco (to taste). Add 1 cup of water and stir until incorporated. Add the tomatoes with their juice and stir to blend. Taste for seasoning. Add the salt, starting with 1 t and adding more if needed. Bring the whole mixture to a boil then reduce the heat to low and simmer for about 10-15 minutes, until the shrimp get firm and pink. Once the flavors are nicely blended, you can serve and enjoy!
Put steamed cauliflower florets in a baking dish, single layer. Melt marg in a skillet, add mushrooms, green onion and saute for 1 minute. Stir in flour,salt& pepper, cook stirring constantly until the flour is incorpoarated with the mushrooms& onion. Slowly add milk and cook until slightly thickened. Pour sauce over cauliflower and sprinkle with parmesan. Bake 450f for about 15minutes or until the top is nicely browned.
Put out a piece of aluminum foil large enough to envelope an entire pack (about the size of a dinner plate). Spread 1/8 cup better on the foil. Sprinkle half the crushed garlic on the butter. Season with salt, pepper and lemon pepper. I use salt sparingly and pepper and lemon pepper generously. Spread half of the onions, half of the mushrooms, half of the green pepper, and half of the jalapeno on top of the seasoned butter. Cover with the potato. Cover with the remainder of the onion, mushrooms, green pepper and jalapeno. Put the rest of the garlic on top. Season with salt, pepper, and lemon pepper. Spread the rest of the butter (1/8 cup) on the very top. Roll up the aluminum foil to cover all the ingredients. Use a second piece of aluminum foil to secure. Put on the grill for around 20 minutes or until done, flipping at least once. Open the aluminum foil up and enjoy!
Combine dry ingredients. Cut in butter to coarse crumbs. Stir in raisins and buttermilk. Stir just until moistened. Place on floured surface,knead a few times (6-8). Pat into an 8in circle,cut into 12 wedges. Place on greased cookie sheet. Beat egg white until foamy, brush scones. Sprinkle with sugar. Bake at 400* for 15 minutes or until golden brown.
Mix kool-aid according to directions on pkg. Add the frozen juices. Refrigerate. When ready to serve add 7-up.
Preheat oven to 450 degrees. Use cooking spray to coat a baking sheet large enough to hold the fish in a single layer. In a small bowl, mix together the orange juice, lemon juice, oregano, salt and olive oil. Lay the fillets on the baking sheet without crowding them. Brush fish with the dressing. Roast the cod for 10 minutes, or until the thickest part of the largest fillet flakes easily with a fork. Serve immediately.
Put the noodles in a pot of water on the stove, bring it to a near boil, then remove from heat and set aside. In a bowl, add the fish sauce, tamarind paste and water, chili sauce, and brown sugar. Set the pad Thai sauce aside. In a small bowl, places the slices of chicken and pour the cornstarch/soy sauce mixture over the chicken. Mix well and set aside. Drain and rinse the noodles with cold water and set them aside. In a wok over medium-high heat, add 2 tablespoons of oil and the garlic and stir-fry for 30 seconds. Add the chicken and marinade and stir-fry for a minute. Add the chicken stock and tablespoons at a time, enough to keep the chicken cooking, continuing until all of the stock has been added, cooking for a total of 5 to 8 minutes. Add the noodles, pad Thai sauce, and toss the noodles with 2 spatulas or spoons for 2 minutes. Add the black pepper and bean sprouts and toss for another minutes. Taste to test the seasoning; you may need to add another tablespoons of fish sauce. Serve by topping the noodles with the spring onion, coriader, and nuts. Add the fresh lime wedges and serve with a bottle of Thai chili sauce on the side.
Heat 1 tablespoon of the oil in a frying pan over medium-low heat. Add the onion and garlic & cook gently for 5-7 minutes until soft and transparent. Add the chickpeas, ginger, and chili flakes and stir for about 30 seconds. Then add the lemon juice and let the mixture bubble until almost dry. Next add the cilantro and season to taste with salt and pepper. Place the chickpea mixture into a serving bowl and pour over the remaining olive oil. Sprinkle the cumin and paprika on top, gently stir then serve warm.
Cook the beans in a large pot of boiling water until tender. Drain well. In a large bowl, combine the oil, lemon juice, salt, and pepper. Stir well. Add the onions, green olives, and hot beans and toss until coated. Serve immediately.
Sprinkle the finely shredded greens with 1 teaspoon salt and leave for 10 minutes, then squeeze out the liquid and chop finely. Heat 1 tablespoon of oil in a frying-pan or crepe pan. Pur in the beaten egg and allow to spread thinly over with a palette knife and cook the other side gently. Remove the omelette and cut into fine shreds. Heat another tablespoon of oil in the frying-pan and add the finely chopped greens. Stir-fry for about 30 seconds, then remove from the pan. Heat the remaining oil in a wok until it is smoking. Add the spring onions, then the rice, and toss well together until the rice is heated through. Add the remaining salt with the MSG, greens, omelette shreds and ham. Toss all together and serve hot on a serving dish.
In a small saucepan, heat cooking sauce, chicken, beans, chiles and taco seasoning to boiling, stirring occasionally. Reduce heat to low and simmer for 10 minutes to blend flavors, stirring occasionally. Top each serving with cheese, sour cream and tortilla chips, if desired.
Preheat oven to 350 degrees. For the cake, mix all the dry ingredients together. Add oil and mix well. Add eggs 1 at a time, beating well after each addition. Fold in carrots and mix well. Pour batter into 3 (8-inch) cake pans that are lined with parchment paper. Bake for approximately 18 - 35 minutes. Test using a toothpick. Icing: Cream the cream cheese and butter together. Add the confectioner's sugar and beat until smooth. Fold in the pecans. Spread on the cooled cakes.
Heat the oil in a medium saucepan. Add the onions, garlic and ginger; cook until the onion is translucent. Add the chili pepper(s), heat for several more minutes. Add the chicken, turmeric, berbere, and cloves. Cook over medium heat until the chicken is done. Add the tomatoes, grated carrot and any other vegetables you want to use. Cook for 5 more minutes, stirring occasionally. Add the water or broth to the saucepan and bring to a boil. Add the peanut butter and reduce heat to medium-low. Stir well for 5-10 minutes, or until the peanut butter dissolves. Add the sugar and lemon/lime juice (if using). Taste, and adjust any ingredients to taste. Simmer for 5-10 minutes longer. Serve hot with toasted bread.
Add the first three ingredients to a cocktail shaker filled with ice. Shake and strain into a martini glass. Garnish with chocolate shavings and/or mint if desired.
Prepare a cooling surface: sanitize and butter a countertop, butter foil, or spread waxpaper. In a large saucepan, mix sugar, cocoa, milk and butter. Bring to a boil and cook for one minute. (You will notice gloss disappear from mixture and slowly start to become more matified, at this point you must work very quickly. If this happens to completely during cooking, you might want to pour mixture into a bread pan and slice and serve like fudge or simply start over. When this occurs while spooning, speed it up!). Remove from heat and quickly add oats and vanilla (as well as peanut butter and nuts if desired). Drop immediately and rapidly by teaspoonful on waxed paper or buttered countertop. Let stand 1/2 hour until cool (if you can). Cookies will set as they cool.
In a frying pan, heat the olive oil over medium heat. Add the sliced onions and peppers. Cook, stirring occasionally, until the peppers are tender, about 15 minutes. Add the minced garlic during the last couple of minutes. Meanwhile, in a small bowl, combine the eggs, Parmesan cheese, salt, and ground pepper. Beat until well mixed. Add the egg mixture to the pepper mixture in the skillet. Cook, stirring occasionally, until eggs are set, about 5 minutes. Serve in the hoagie rolls (or, on slices of Italian bread). And, if you like hot stuff, add a little hot (as in spicy hot) giardiniera to top it off.
Cook bacon in 12" skillet until crisp. Crumble bacon and set aside. Pour bacon grease out of skillet, but don't wash or wipe it. Add butter and olive oil to the same skillet. Cook chicken breasts in this mixture over medium heat, turning once, until chicken is done. Place chicken in ungreased 12x8" baking dish. Cook onion and garlic in drippings remaining in skillet until the onion is softened. Stir in the pepper and cooked& crumbled bacon. Spoon over chicken breasts and sprinkle with parsley and cheese. Bake at 350 degrees for 10-15 minutes (watch closely) until cheese is melted.
Saute the vegetables and meat in the butter and olive oil. Season with salt and better, add tomato paste with a bit of water to dilute. Cover and cook on very low heat for 1.5 hours, adding hot water as needed. I serve on medium pasta shells to capture the sauce. Serve with pecorino romano cheese.
In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with fork until dough forms a ball. Cover and refrigerate for at least 30 minute Preheat oven to 375°F. Divide dough in half; roll each half into a 6" circle. Transfer to 2 (4 1/2 inch) tart pans; fit pastry into pans, trimming if necessary. Arrange pecans in pans. Mix egg, corn syrup, brown sugar and vanilla together; pour over pecans. Place tart pans on a baking sheet. Bake for 35-40 minutes or until a knife inserted near center comes out clean. Cool on a wire rack. Top with whipped or ice cream if desired.
Place all ingredients in the machine. Program for Bread, Sweet, or Basic White Bread, and press start.
Preheat the oven to 350 degrees F. Combine the sugar and spices in a small bowl. Whisk the egg white until frothy. Stir in the pumpkin seeds and then the spice mixture. Mix until all the seeds are coated. Spread onto a parchment lined baking sheet in a single layer and bake for about 15 minutes, then stir. Contine to bake the seeds until they are dry, about 10- 15 more minutes. These will store well for about a week at room temperature.
Remove the husks and silk from the corn. Holding the cob straight up on the cutting board cut off the kernels and close as possible to the cob. You should have about 5 cups of kernels. Melt the butter in a large saute pan over medium low. Add the corn, salt and pepper and saute uncovered for 8 to 10 minutes stirring occasionally until the starchiness is gone.
In large bowl, whisk together all ingredients for dressing. Set aside. Wash lentils. Cook in boiling water 5-6 minutes or until just tender. Rinse and drain well. Add capers, currants and onions to lentils. Combine with dressing and let marinate at least 2 hours in the refrigerator before serving. Enjoy!
Prepare rice according to package directions, set aside. Heat oil in large saucepan on medium-high. Add onion, garlic and asparagus, cook 3-5 minutes and stir occassionly. Add rice, broth, salt and pepper; bring to boil. Mix evaporated milk with constarch in small bowl until smooth. Add to saucepan. Cook 3-5 minutes, stirring occasionally until thickened. Stir in parsley. For vegetarians use the vegetable stock.
Preheat oven to 350°F In a large bowl, cream butter and cream cheese with a mixer on medium speed. Chop orange to fine pieces in a food processor. Add chopped orange and sugar to butter mixture; beat for about 2 minutes, until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In a medium bowl, combine flour, baking soda and salt; add to butter mixture and beat until smooth. Add sour cream and beat until well combined. Pour batter into a greased Bundt pan or 2 (9x5-inch) loaf pans. Bake 50-60 minutes, until a toothpick inserted in center comes out clean. Cool cake in pan for 5 minutes, then remove from pan and cool completely. Drizzle with orange icing, slice and serve. For the icing: Mix powdered sugar an denough orange juice to form a drizzling consistency. Mix until smooth.
Run the lime half over the rim of a glass and salt the rim. Squeeze the lime into a cocktail shaker, add the jalapeno slices and cilantro leaves. Muddle lightly. NOTE: I didn't muddle at all - I thought it would be too spicy. The way I made it had a kick but didn't burn your mouth. Add remaining ingredients. Add ice and shake for 20 seconds until ice crystals form. Pour into glass and serve.
Brown meat in oil in pressure cooker. Add rest of ingredients and cook 40 minutes. at 15 pounds pressure.