HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook the capellini according to package directions. Drain and place in a large bowl. Place the peanut oil, soy sauce, vinegar, sesame oil, sugar, pepper flakes ginger, garlic, and salt in a food processor fitted with a steel blade and process for 30 seconds. Pour the dressing over the noodles and mix thoroughly to coat all the pasta strands. Add the radicchio, scallions, and cilantro. Mix just to blend. Serve at room temperature.
Combine and Mix well all ingredients into a 1-gallon zip lock baggie. Marinade steak, roast or chicken breasts over night in the refrigerator and the portabellas for a couple of hours in the refrigerator. BBQ placing a Rosemary sprig on each steak or roast or chicken breast but not the portabella. Smoke'em if you got'em. I like Alder wood or Jack Daniel's wood smoking chips. Slice and serve. I hope you enjoy this marinade as much as my friends have.
Crumble together the flour, baking powder, salt and butter. Mix egg and milk together and stir into crumbled mixture. (doing step #1 and #2 in a food processor works really slick). Cover the bottom and 2/3 of the sides of a greased 7x11 inch baking dish. Spread rhubarb over crust. Sprinkle jello over rhubarb. Mix together the topping ingredients and crumble over the jello. Bake 350 degrees for 50 minutes.
Place the sausages in a saucepan; cover with water; bring slowly to the boil; simmer gently, for 15 minutes; drain and cool; cut each sausage into 4 pieces. Boil, steam or microwave the corn and zucchini, separately, until they are just tender. To make the lemon dressing, whisk all the ingredients in a small jug. Thread the sausages and vegetables onto skewers; drizzle the kebabs with the dressing; refrigerate, covered, for several hours or overnight. Bring the sausage kebabs to room temperature; drain; reserve the dressing; cook the kebabs on a heated, oiled barbecue grill plate, turning occasionally until browne. Drizzle with the reserved dressing.
Shred and pound dried beef. Fry in hot oil with onion, garlic, paprika and vinegar. Brown meat and cook onions until tender. Add tomatoes and cook until nearly dry. Add eggs and cook until creamy.
Mix all of the lettuce, veggies, sesame seeds and cheese (if you are using it). Whisk together soy sauce, vegetable oil, sesame oil and vinegar. Drizzle 1/2 over the salad and toss to coat. Add more dressing to taste. Finish with cracked black pepper if you like.
(For the bean mix you can add to or take away any kinds of beans or peas you'd like to. Mix beans and peas together in large airtight plastic container). Soup Directions: Sort and wash 2 cups of beans. Place beans in large pot. Cover with cold water 2 inches above beans and soak covered in fridge overnight. (Quick soak: Boil for 3 minutes, cover and let stand for at least 1 hour). Drain beans and add 5 cups of fresh cold water, diced sausage, onion and garlic. Bring to a boil, reduce heat, cover and simmer 1 1/2 hours or until beans are tender. Add remaining ingredients and simmer 30 minutes, stirring occasionally.
Preheat the oven to 350°F. In a large bowl, cream the butter & the sugar until light in colour & smooth. Beat in the eggs, then add the rosewater. Gradually stir in the flour. Chill the dough for 1-2 hours. Pinch of a piece of dough at a time & roll into a 2" rope. Join the rope ends together to form a ring. Bake the Jumbles for 10-12 minutes in the centre of the oven. Cool on a wire rack then serve or store in an airtight container for upto a week.
Preheat the oven to 350°F. Lightly grease a 9" round cake pan. To make the cake: In a medium-sized mixing bowl, beat together the butter and sugar. Beat in the egg and vanilla. Stir in the baking powder, salt, and nutmeg. Add the flour in three additions, stirring it in alternately with the milk, and beginning and ending with the flour. Set the batter aside while you make the topping. To make the topping: Mix all of the ingredients until crumbly. Don't over-mix, or you'll get a smooth paste, rather than crumbs. To assemble the buckle: Spread half the batter (about 10 ounces) in the prepared pan. Layer with the peach slices. Fold the blueberries or whatever fruit you are using into the remaining batter, and dollop it on top; a tablespoon cookie scoop works well here. Sprinkle the topping over the batter. Bake the buckle for 50 minutes to 1 hour, or until it's a deep golden brown and a cake tester or toothpick inserted into the center comes out clean. Remove the buckle from the oven, and cool it on a rack. Serve warm, or at room temperature. Store at room temperature, wrapped in plastic, for several days; freeze for longer storage.
Preheat the oven and an appropriately sized roasting pan to 425°F. Wash your chicken inside and out and pat dry with paper towels. Using your fingers, part the breast skin from the breast meat. It's important to try to push your hand gently down the breast, being careful not to rip the skin. With a peeler (or a zester), remove and chop the fragrant yellow skin of the lemon, keeping the peeled lemon to one side. Then tear up your prosciutto (or whatever ham you choose to use) and add into a bowl with the lemon skin, garlic and thyme (I have done this in my food processor before to get the ham pieces small). Season with salt and pepper to taste, and then mix it all into the butter. Push this into the space you have made between the meat and the skin - rub and massage any that's left over in and around the bird. Slash the thigh meat to allow the heat to penetrate a little more, which makes it taste better. Cut the peeled lemon in half and push it into the cavity. Then put your chicken in the hot roasting pan and roast in the preheated oven for 20 minutes. While the chicken is cooking, parboil the potatoes in salted water for 10 minutes and drain. Remove the chicken from the oven, by which time the tasty butter will have melted, flavored and cooked out of the chicken into the bottom of the pan, awaiting your potatoes. Normally I put a fork into the cavity of the chicken and lift it out of the tray for 20 seconds while I toss and coat the vegetables in the butter. Put the chicken back on top of the vegetables and cook for around 30-40 minutes. Leave to stand for 10 minutes.
Preheat oven to 350 degrees F. Butter and flour 10 inch springform pan. Sift together flour, baking powder and salt. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Beat in lemon zest and almond extract, then increase speed to high and beat batter until very light. At low speed, mix in half of flour mixture, beating until just incorporated; beat in half almond flour. Scrape bowl and repeat. Beat at medium until batter is smooth. Add chocolate chips and mix on low just until evenly distributed. Spread batter into prepared pan. Smooth surface and scatter sliced almonds on top. Bake for 45 minutes; rotate pan halfway through. Bake until cake is golden. Cool in pan for 10 minutes on a wire rack. Run knife around edge of cake and remove ring. Dust with confectioners' sugar before serving.
Prepare peppers: over grill or under broiler, roast peppers until skin is charred, transfer to covered bowl and let cool. Peel, seed and chop finely. Set aside. In 425 degree oven, heat 8 or 9 inch cast-iron skillet while you prepare the batter. Batter: in saucepan, bring milk to boil, stir in prepared peppers. Remove from heat and let stand until at room temperature, beat in egg and melted butter (or oil). In a large bowl, whisk together cornmeal, flours, sugar, baking powder, cumin and salt; stir in milk/pepper mixture until just blended. Fold in cheese. Remove heated skillet from oven and grease with a little oil, scrape in batter, smooth top. Return to oven and bake until golden brown on top and bottom, approximately 25 minutes. Let cool in skillet for 10 minutes, with offset spatula, loosen bottom of bread and remove from skillet. Serve warm. Enjoy! .
The Base: In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat. In a large bowl, beat the egg yolks and sugar until frothy, thick and ribbon like. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately. Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight. At this point, you can add 2 tablespoons of any alcohol you think would taste good with your flavors. This would also be when you would want to add the vanilla extract. Place your mixture in the freezer for 20 minutes before churning, so the mix is as close to 0°C (32°F) as possible. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. A little tip for service: because gelato contains less fat, it tends to freeze a lot harder. Take your gelato out of the freezer approximately 15 minutes before serving to soften it. Adding Flavors: Add fruit purees, or real juice, make sure that the puree does not exceed 1/2 the base volume (unfrozen), or the juice 1/4 the base volume. Add Nuts, chucks/chips, dried fruit or chopped fresh fruit; no more than 1/4 the base volume. Added in the last 1-2 minutes of the freezing cycle. Can be folded in before after churning but before freezing. Chocolate sauce (Hershey's (R)), Nutella (R), or peanut butter can be added to base before freezing, or after cooking based on consistency of product being added. 1/4 - 1/2 cup.
Melt butter in pan at medium/high heat. Add onion, garlic, nutmeg, paprika, and half of the dill. Wash potatoes and cut into bite sized, uniform pieces. Stir butter and add potatoes and salt, stir to coat with butter. Cover and reduce heat to medium or lower and simmer for 1/2 hour or longer. Stir occasionally; turn off heat when potatoes are fork tender. Mix remaining dill with sour cream and milk, blend well and add lemon juice. Spoon potatoes into a serving dish with a slotted spoon to remove excess butter. Serve sour cream sauce with potatoes or pour over them and blend, depending on your tastes.
Heat oven to 350. Mix sugar, flour and salt in a large mixing bowl. Add milk and butter, mixing well. Add eggs, one at a time, beating well after each addition. Stir in vanilla and pecan halves and set aside. In a medium-size bowl, mix cocoa and chocolate chips. Carefully spread this mixture in the bottom of the pie crusts. Gently pour in the pie filling and bake for 30-45 minutes, until the pies no longer jiggle in the middle.
Preheat oven to 350. Mix ingredients in large bowl. Pour into an ungreased 9x9 cake pan. Bake for 1 hour or until golden brown. Allow to cool and may be served warm. Garnish with milk and sprinkled sugar. Enjoy! To make a 9x13 pan double recipe.
In a blender or a glass jar, combine ingredients until mixture comes together. Chill. Mix again if mixture separates before serving.
Use a one-quart saucepan over high heat. Combine chicken stock, salt and rice. Bring the mixture to a boil and stir well. Cover the pan and reduce heat to very low. Simmer until all the water is absorbed, 15-18 minutes. (Warning - black rice takes MUCH longer. Don't put the steaks in until the rice is pretty much done if you're using black rice). Combine the butter, onion, chile, and cilantro in a small bowl. Stir this mixture into the hot rice until butter melts. Cover the pan and let it stand for five minutes. Serve.
Place all of the above ingredients, accurately measured and in the order I have listed them, in the Bread Machine. Select the 'dough' cycle. When the cycle is complete, take the dough out of the Bread Machine, and proceed with the following steps: On a lightly floured surface, gently knead the dough for about 10 minutes. (you may need to add extra flour during this time) Place the 'Focaccia' dough in a well grease bowl, cover and leave to rise in a warm (and draught free) place for about 1/2 an hour. Then, knead the dough lightly (in the bowl) for about 1 minute. On a lightly floured surface, roll the dough into a rectangular shape (about 20 cm x 30 cm) Place on a well greased baking tray (or sponge roll tin) and leave to rise again, in a warm place, this time for about 1 hour (or until it has doubled in it's original size) Now pour and smooth over with your fingers, 1 tablespoon of olive oil. 'Poke' the dough with 2 fingers at intervals over the surface, and sprinkle liberally with rock salt or equal measurements of olive oil and Basil pesto mixed together with grated Parmesan or Romano cheese, top with chopped up sun-dried tomatoes and sliced black olives! YUM! Bake at 225°C for about 15 minutes or until golden brown!
Combine above ingredients in a medium bowl, mix well. Cover and chill for at least 30 minutes prior to serving.
grease large cookie sheet. put down layer of jalapenos top with cheddar cheese. pour eggs over cheese. bake at 350 for 25-30 minutes. let cool and cut into squares. enjoy.
Put diced tomatoes in blender. (Don't blend yet). In a saucepan, heat the oil and butter, and sautee the onions until almost carmelized, (you really want that flavor in the soup). Add garlic and sautee' just until soft, 1 to 2 minutes, (you absolutely do NOT want to burn the garlic!). Add the onion/garlic mixture to the blender with the tomatoes and puree that all together, to desired consistency. I liquefy it. Add this mixture back to the saucepan. Add the tomato soup and the tomato paste. Use some of the chicken broth to rinse out the rest of those ingredients from the can, then pour that in along with all of the remaining chicken broth. Add the V-8 juice. Stir all together very well, until the paste has "dissolved". Add the brown sugar, black pepper, and onion powder. Increase or decrease these seasonings to taste. Bring to a low boil, then reduce heat and simmer for at least 30 minutes, or until slightly thickened. At this point, you can stir in 1/2 cup (or to your desired richness) of heavy cream to make this more of a creamy tomato soup! Just warm through. Serve immediately.
Prick each wiener with a fork. Place wieners into a greased casserole dish. Mix all other ingredients and pour over wieners. Bake at 350 degrees for 1 hour.
Cream butter with mixer untill light and fuffy. Add sugar and salt and beat until no longer grainy. Gradually add flour a little at a time, beating at low speed untill dough forms. Mix in vanilla. Form dough into balls, one heaping tablespoon = 1 ball. Place balls on ungreased cookie sheet spaced widely- about 9 per sheet. Put 1/4 cup of sugar on saucer. Press first 3 fingers into sugar, then press down on ball to flatten to a 3 inch circle wide and 1/4 to 1/2 inch thick. Bake in preheated 350 degree oven 12-15 minutes, until faintly browned around the egdes. Gently remove cookies from sheet with a spatula, cool completely on wire racks.
Ginger-Soy Salmon: Place the salmon in a shallow baking dish or large pie plate. Whisk together all of the remaining ingredients but only 2 tablespoons of the vegetable oil. Pour the mixture over the salmon and turn the salmon to coat. Let marinate in the refrigerator for 20 - 30 minutes, turning once. Note: Can place fish in ziplock bag with marinade and massage to coat evenly. Preheat a large non-stick skillet over medium-high heat and add the remaining 2 tablespoons of vegetable oil. Cook the salmon for 3-4 minutes per side. Serve each piece of salmon atop Asian-Style Noodles. Asian-Style Noodles: Cook the pasta 1 minute shy of the package directions. In the meantime, heat a large skillet or wok over med-high heat. Add the vegetable oil until it starts to smoke. Add the bell peppers and snap peas until they start to brown a little, about 2 minutes. Add the carrots and onion and cook 2 minutes. Reduce the heat to medium and add the garlic and ginger and cook one minute, stirring constantly so the garlic doesn't burn. Add the soy sauce and vegetable broth and let cook another 2 minutes. Add the pasta and cook another 2 minutes. Divide among four plates or shallow bowls, top with Asian-Marinated Salmon.
Heat oven to 350°F Spray bottom of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press dough in bottom of pan using floured fingers. Bake 15 minutes. Sprinkle with butterscotch chips, chocolate chips, coconut and walnuts. Drizzle evenly with condensed milk. Bake 30 to 35 minutes or until light golden brown. Cool completely, about 2 hours. For bars, cut into 9 rows by 4 rows.
Preheat oven to 350°F. Mix soup, picante sauce, sour cream, chili powder, tomatoes (or Rotel), and chicken. In 2-quart shallow baking dish, spread 1/2 of the tortilla pieces to cover the bottom. Top with 1/2 the chicken mixture. Repeat layers. Sprinkle with cheese and onions. Bake at 350°F for 40 minutes or until hot. If desired, serve with additional picante sauce, sour cream, onions, black olives, shredded cheese. TO FREEZE: Freeze chicken mixture in Ziploc bags uncooked. TO SERVE: Defrost chicken mixture. Arrange corn tortillas and chicken mixture according to above directions and bake.
In a blender combine spinach, basil, garlic, cheese, salt and pepper. Add oil and water, cover and blend until nearly smooth and mixture is a paste. Add mayo to the spinach mixture. Add to pasta and toss well to coat. Chill at least 4 hours covered. Can be made the day before.
Cut the loaf in half lengthwise and scoop out all the soft bread - DO NOT use the crust. Tear the bread into 1/2" to 3/4" chunks. Whisk or blend together the oil, salt, pepper, garlic and mixed spices. Toss the bread chunks in the oil mixture, making sure that they are all coated. Preheat the oven to 300 degrees. Place them on a large baking sheet and place in a 300-degree oven for 15- 20 minutes, turning them ever 5 minutes, until they are golden brown.
Cut the steak, bell peppers, onion and jalapeno into bite sized pieces or strips. Heat the vegetable oil in a large pan over medium-high heat. Add the vegetables to the heated pan and cook until crisp-tender. Add the steak and garlic to the pan with the vegetables and cook until steak is browned. Add both cans of tomatoes, the salsa, and salt and pepper to taste to the pan. Pour the mixture into your crockpot and cook on low for 5-8 hours. Serve with tortillas, rice and beans. NOTE: I gave this such a long cooking time because it definitely does not bother it to be cooked for 8 hours in the crockpot. However, it is typically done and tender in 5 hours.
In a resealable plastic bag or shallow dish, combine vinegar, sugar, garlic, rosemary, salt and pepper. Pierce meat all over with fork; add to marinade, and turn to coat. Let marinate at room temperature at least 15 minutes or cover and refrigerate up to 1 day. Heat grill to high, oil grates. Remove steak from marinade, allowing excess to drip off. Grill steaks 2-4 minutes per side for medium-rare. Transfer to a plate and cover loosely with foil and let rest 5 minutes.
In a large saucepan cook beans, uncovered, in a small amount of boiling salted water for 7 minutes. (OR you may steam the green beans). Drain; return beans to sauce pan. Stir in butter, basil,oregano,and lemon peel. Let stand for 5 minutes before serving. Season to taste.
Have eggs ready in a bowl, and set aside where it will be within reach. Using a whisk, combine milk, sugar and cornstarch in a medium saucepan over medium heat on stovetop. Allow milk to scald (heat to the point when tiny bubbles form around edges of pan). Whisk occasionally to prevent cornstarch from clumping on bottom edges of pan. Remove milk mixture from heat, preferably to a burner that's turned off. Mix about 2 tablespoons of scalded milk mixture into eggs using whisk, then introduce eggs into milk mixture in a slow stream, whisking milk mixture constantly. Immediately return pan to heat and whisk gently until custard thickens, another two or three minutes. Do not allow to boil. (If you find that you have egg white strands in custard, feel free to pass it through a fine-mesh sieve into a different bowl now.) Remove pan from heat and stir in vanilla.
In a large stockpot, heat butter and oil over medium heat. Add onions, jalapeno, garlic, carrots and raw chicken. Simmer 5 minutes. Stir in seasonings. Add tomatoes and chicken broth. Stir well and simmer for 1 hour, stirring occasionally. To serve, crumble tortilla chips in the bottom of individual soup bowls. Fill bowls with soup and top with cheese.
To make the filling, combine the flour, thyme and rosemary together and season with salt and freshly ground black pepper. Toss with the lamb and shake of any excess. Melt the butter in large saucepan and fry the lamb for 5 minutes or so, until browned. Remove from the pan and set aide. Add the carrot and onion to the pan and cook gently for about 10 minutes, until softened. Add the mushrooms and cook for a further minute. Return the lamb to the pan and add the port and lamb stock. Bring to boil and cook for 30 minutes, over a moderate heat. Remove from the heat and leave to cool. Preheat the oven to 450°F Fold in the cheese and mace. Roll half of the pastry out and line a 25cm pie plate; spoon the filling over. Roll the remaining pastry out to form a lid. Brush the pastry with beaten egg and bake for 25-30 minutes, until golden. Serve hot, with vegetables as desired.
Put popcorn& peanuts in a large bowl. In a saucepan, mix brown sugar, margarine, corn syrup& salt. Bring to a boil and boil for 3-5 minutes. Remove from heat and stir in vanilla and soda. Pour over popcorn and stir until evenly coated. Pour into large cake pans and bake at 250 for 1 hour, stirring every 15 minutes.
Preheat the oven to 375 degrees. Combine Splenda, Baking powder, Flour, Vanilla, Eggs, milk and Brown Sugar in a mixing bowl; Mix well. Add the White Chocolate Chips and mix well into the batter. Place spoon sized amounts onto a greased cookie sheet. Bake for about 10 minutes. Let cool and then Enjoy!
In bowl, combine first 4 ingredients. Add milk and mix well. Roll into 1 inch balls. Place on wax paper-lined cookie sheet and chill for 20 minutes. Flatten with a glass to 1/4 of inch; chill for 30 minutes. In microwave-safe bowl, melt chocolate chips and shortening together; stir well. Dip the patties in the mix and place on wax paper to harden and freeze for a short while. To give as gifts, give in tins.
Melt the butter in a microwavable safe container. Mix flour into butter until smooth. Heat milk in separate bowl until it reaches boiling point. Stir hot milk into butter and flour mixture. Cook for two minutes in the microwave. Stir in sugar and salt, and then cook another minute, allowing porridge to thicken to a desirable consistency. Serve with cinnamon and sugar sprinkled on top. Enjoy!
Combine all ingredients in a cocktail shaker. Shake well & strain into a rocks glass filled with ice, making sure that all peppers remain in the shaker. Garnish with a lemon wheel.
In a small bowl combine all of the ingredients except the chicken. Once well blended, add the chicken and toss to coat. Put in freezer bags, label and freeze. OR Bake at 375 for 20 minutes or until chicken is cooked through.
Simply one slice bread with peanut butter, then layer of onions(sliced thin) then the cucumber (sliced thin, then the tomato (sliced thin) season with salt and pepper then cover with slice of bread with mayo on it. Slice in toast corners for ease of eating. Trust me it is yummi.
TO MAKE AHEAD OF TIME: Prepare lamburgers as directed; shaped into 6 patties and store them, covered, in the refrigerator until ready to cook. Prepare sauce and cover, refrigerated, until ready to cook patties. REGULAR DIRECTIONS: Make rosemary-mint sauce and set aside. Spray a 12-inch skillet with nonstick cooking spray. Mix all other ingredients except Rosemary-Mint Sauce. Heat skillet over medium heat. Shape meat mixture into 6 patties. Cook patties in skillet 5 minutes; turn. Cook 3-5 minutes longer until no longer pink in center. Serve with sauce. Cooked noodles and carrots taste good as sides.
Once your cornbread batter is prepared mix in cut up hot dogs. Fill greased muffin tin with batter until 2/3 full and bake according to cornbread instructions. Great easy snack or lunch for the kids.