HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook spaghetti according to directions, omitting salt and fat; drain well. Rinse under cold running water; drain well and set aside Melt margarine in a large nonstick skillet over medium-high heat. Add mushrooms and next 3 ingredients saute 4 minutes or until tender. Stir in flour, poultry seasoning, and 1/2 tsp pepper; cook, stirring constantly 30 seconds. Gradually add milk, and cook stirring constatntly, 1 1/2 minutes or until thickened. Remove from heat, and stir in 1/4 cup cheddar cheese, stirring until cheese melts. Add chicken, ham 1/3 cup parmesan, and next 3 ingredients, stirring well Combine spaghetti and chicken mixture in a large bowl, stir well. Spoon mixture into 13X9X2 baking dish coated with cooking spray Combine remaining 1/3 cup parmesan cheese and paprika and stir well. Sprinkle parmesan cheese mixture, remaining 1/3 cup cheddar cheese, and almonds in alternating diagonal rows across top of casserole. Bake uncovered at 350F for 20 minutes or until bubbly. *Noteif you want to set this up to 4 hours ahead, just omit cheese almond topping; cover and chill. Add topping just before baking.
Cut chicken into 1 inch or slightly smaller cubes. Season with garlic powder and Cajun spice mix. Place nonstick over medium high heat. Give a quick shot of cooking spray and add the seasoned chicken. Cook for a minute and add the andouille sausage. Continue to cook for three to four minutes until the chicken is opaque. Remove chicken and sausage from pan and cover to keep warm. Gently wipe the pan to remove the excess oil. Add the onions and peppers to the pan and cook for four to five minutes. Stir the canned tomatoes and tomato paste into the skillet. Return the chicken and sausage and simmer for six to eight minutes. Serve with hot cooked rice for additional points.
Preheat oven to 375°F. Soak bran in buttermilk while preparing the rest. Cream butter and brown sugar, beat in honey and egg. Add bran and buttermilk. Stir together flour, baking powder, baking soda and salt. Add dry ingredients to wet and stir just until moistened. Bake 15-20 minutes.
Stir together flours in a bowl. Make a well in flour and add eggs, salt, and water, then stir together with a fork without touching flour. Continue stirring, gradually incorporating flour into well until a soft dough forms. Transfer dough to a lightly floured work surface and knead, adding only as much additional flour as needed to keep dough from sticking, until smooth and elastic, about 8 minutes. (Dough will be soft.) Cover with plastic wrap and let rest at room temperature at least 30 minutes.
Combine cabbage and onion in a large bowl. In another bowl whisk together oil, lemon juice, mayonnaise, mustard and cumin. Pour over cabbage mixture. For best flavour allow to marinate a minimum of 2 hours before serving. Garnish with chopped walnuts.
Spread and stretch the sliced beef on your working table. Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver. Roll the sliced beef with all the filling inside and secure with a thread or string. Repeat the procedure for the two remaining beef slices. On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt. Cover the pot and bring to a boil. Simmer for one hour. Add the vinegar and continue to simmer of another hour or until beef is tender. Slice the beef morcon, arrange on a platter and top with the sauce/ gravy poured on top. Cooking Tips: A spoon or two of flour can be added to water to thicken the sauce. Instead of boiling in a pot, you can use a pressure cooker for faster cooking. Optional: Garnish with olives before serving.
Break the aero chocolate into smaller bars. Melt the Aero chocolate with the cream in medium-high heat and remove the mixture until it completely melts. Cut the Sara Lee pound cake into slices and place it flat on serving dish until you form on the bottom of the dish a layer of pound cake. Pour the mixture on top of the layer of cake. Crush the flake and add on top of the mixture. Keep in the fridge for 1 hour to cool.
Place pumpkin and thinned coconut milk in a deep pan, bring to oil and cook until pumpkin is half done (about 10 minutes). Add sweet potato and wood ear mushrooms, reduce heat and simmer until nearly done. Add thick coconut cream, peanuts and zucchini, bring to boil again. Remove from heat, season to taste with salt and sugar, serve hot with cilantro.
Cut loaf of bread in half down middle to have 2 long loaves. Crush clove of garlic in bowl with mayonnaise, salt, peeper, and cheese. Only need enough mayo to make cheese spreadable so I add more cheese Put oven on broil. Take two aluminum foil strips and put together to make a cookie sheet by taking all edges up. Put spread on evenly to loaves and put in broiler (could make into individual slices if prefer). broil for 3-5 minutes depending on thickness of bread. Keep watch to ensure it does not burn. Enjoy, excellent with spaghetti.
Pre-heat oven to 350 degrees. Combine butter, shortening, sugars, eggs and vanilla in a large bowl, and mix with electric beater, or by hand. Mix flour, baking soda and salt in small bowl. Slowly add flour mixture to the butter mixture. Fold in chocolate chips. Drop cookies onto ungreased cookie sheet. Each cookie should be approximately 1 tablespoon. Bake approximately 8-11 minutes or until golden brown.
Wilt diced onion in the oil and add the ground chicken and cook until crumbly and done. Add vegetables and all other ingredients except salt and pepper. Simmer for 15 minutes and add salt and pepper to taste.
Cook the wings as desired, I grill them, until cooked through, and crispy. meanwhile, melt the butter in a skillet, and then add the rest of the ingredients. Stir until well mixed, and turn heat off. Place cooked wings in a bowl with a lid and add sauce, cover and shake until the wings are well coated. Serve with blue cheese, or ranch dressing, and some cold beer! * This makes a fairly spicy sauce, if you are afraid of heat, use less pepper.
Blend all ingredients, mix well. Shape into a log and slice treats. Store in an airtight container.
Wash yams, cut a slit lengthwise on each yam; and microwave about 5 to 7 minutes or until done. Heat oil in a medium saucepan, add onions with a pinch of salt and saute, stirring occasionally, until golden brown and carmelized, about 20 to 25 minutes. Peel yams (now cooled down) and place in a mixing bowl, add honey, butter, lime juice, salt and pepper to taste; mash with a potato masher. Toast tortilla in a dry cast-iron fry pan or comal. To assemble quesadillas, lay toasted tortilla on a work surface, spread a layer of mashed yam over the surface, top with carmelized onions, and garnish with grated cotija cheese. Just before serving, heat assembled quesadillas in the microwave, until warm. Serve.
Bring broth, cream, garlic, and crushed red pepper to boil in medium saucepan. Reduce heat and simmer until liquid is reduced to 3/4 cup, about 20 minutes. Remove from heat. Mix in 1/2 cup Parmesan cheese; cover and keep warm. Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; saute until brown and tender, about 8 minutes. Remove from heat. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta and return to pot. Add cream mixture, mushrooms and peas and stir over low heat until well coated with sauce, about 3 minutes. Mix in prosciutto. Cover and let stand 1 minute. Transfer to bowl. Serve, passing additional Parmesan cheese separately.
Preheat oven to 400 degrees. Spray 12 muffin cups with nonstick cooking spray. In a bowl with electric mixer, beat oil, applesauce, and sugar together for 2 minutes. Add eggs and vanilla; beat 1 minute. In another bowl, stir together flours, baking soda, cinnamon and salt. Fold in diced apple, raisins, and chopped walnuts. Add dry ingredients to oil mixture. Stir just until combined. Do not overmix. Fill muffin cups. Bake 20-25 minutes or until done. Cool in pan 5 minutes, then cool on wire rack.
To make the sauce, in a small bowl, combine the chili sauce, ketchup, grapefruit peel, and grapefruit juice; cover and chill. Arrange chilled grapefruit sections and shrimp in a serving bowl. Serve sauce as a dip for grapefruit sections and shrimp.
Melt butter and cheese over low heat; add lemon juice, Worcestershire sauce, and garlic salt. Mix well. Process in blender until smooth. In bowl, fold in crabmeat and chives. Slice bread into half inch slices and spread on crabmeat mixture. Place on ungreased baking sheet. Bake at 350 degrees for 15 minutes. Serve immediately.
Bring water and salt to boil. Add noodles and boil for 8 minutes. Drain and set aside. While noodles are cooking, put oil into pan and saute pork, scallion, and cabbage until pork is done. Add pork mixture, noodles, salt, and pepper to chicken broth. Add soy sauce. Serve.
The hollandaise sauce: beat the egg yolks and lemon juice lightly and add salt. You can add a pinch of white pepper too. Melt the 4 1/2 ounces butter until it just starts to foam. Keep whisking the egg yolks and pour in the hot butter in a thin, steady stream. Whisk or beat all the time, until you have a thick, smooth sauce. Keep warm in a bowl over hot water, but the bottom of the bowl should not touch the water. Melt the butter in a pot, then add the spinach and cook until completely wilted. Put in a sieve over a bowl, and press out all the liquid when cool enough. Keep warm. (Or make ahead, cover and put in fridge. Reheat when needed). Poach the eggs carefully and lightly until the whites are just cooked -- especially if you are going to keep them in cold water and reheat them again. It's easy to overcook such eggs. If serving soon, drain on kitchen paper and keep warm,. Halve the English muffins and toast. Butter the hot muffins, put some warmed spinach on each muffin half and put the same amount of nicely folded salmon on each. Put a hot poached egg on top of the salmon, then pour some hollandaise over each helping, and serve.
Knead all ingredients into a firm ball. Shape into marble-sized balls and arrange far apart on buttered cookie sheet. Flatten with fork or knife dipped in cold water. Bake in 375 oven until golden. Remove from cookie sheet with spatula. The dough should have melted and become lacy, very thin, and crisp. Cookies should be 3" in diameter.
Put broth and frozen kale (or spinach) into a heavy 4 quart pot over high heat. Slice sausage into 1/4 inch thick rounds. Add to pot. When mixture boils, reduce heat, cover and simmer. Meanwhile, rinse and drain beans; add to pot with macaroni. Simmer 8 minutes or until macaroni is tender.
mix all ingredients into a saucepan. whisk together over medium heat. continue whisking until the sauce thickens. if after about 5 minutes sauce isn't thickening still add more flour tbsp by tbsp until it is at your desired consistency. if sauce is too thick, add more milk.
Prep egg noodles for 10 minutes total. Rinse with cool water. Blend all ingredients (except apple) in Quisinart blender. Place the finished noodles in a 9 x 13 greased Pyrex Glass dish. Mix the grated apple into the blended mix. Then pour over the noodles. Top off the casserole with crushed corn flakes. (May refrigerate casserole if prepared early. Do NOT add corn flakes until ready to put into oven. Bake for 1 hour at 350 degrees, until golden brown on top.
Shake all ingredients in a shaker and serve in a tall glass. Makes 1 serving.
Preheat oven to 350. Butter and flour a 13 x 9 inch baking pan. Melt butter in a 3-qt heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Whisk in brown sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth. Whisk together flour, baking soda, and salt, then whisk into butter mixture. Stir in pecans and 1 1/2 cups coconut. Spread in pan and sprinkle with remaining coconut. Bake about 35 minutes. Cool completely.
Cut panettone into small cubes. Melt and brown half of the butter and add 2 T sage. Salt and pepper to taste. Toss sage butter with panettone. Spread panettone crutons in single layer on cookie sheet and bake at 350 degrees for 15 minutes. (This can be done one or two days ahead. Plumb dried fruit in boiling water for ten minutes and drain. Brown turkey sausage and drain on paper towels. Add butter to pan and sweat onions, celery and carrots and remaining T of sage. Do not brown. In a large bowl toss panettone crutons, sausage, dried fruit and vegetables. Add crushed fennel seeds and salt and pepper to taste. Add enough broth to moisten. Bake in a greased oven safe dish at 375 degrees for 40 minutes.
Preheat oven to 375°F/180°C degrees. Place cherry tomatoes in an oven-proof shallow pan. Drizzle olive oil and roast for about 15 minutes until tomatoes are soft. Transfer the tomatoes to a bowl. Add balsamic vinegar, salt and pepper and toss gently. You can refrigerate it at this point if serving it chilled. Transfer to a plate and top with goat cheese and basil leaves. Infuse love and serve!
Finely grind coriander and fenugreek seeds with a mortar and pestle or an electric coffee/spice grinder. Finely chop cilantro, basil, and garlic together in a food processor. Add bell pepper and jalapenos and pulse until finely chopped. Add vinegar, coriander mixture, and salt and blend until just combined. Cooks' note: Ajika keeps, chilled, in an airtight container 4 days.
Grease and line an 8 inch round baking tin. Sift flour and baking powder in a bowl.Keep aside. Cream together the butter and sugar. Add the eggs one at a time and beat till the mixture is smooth. Now mix flour and milk alternately in the mixture. Mix well till the batter is smooth. Divide this batter into 2 portions. In one portion add cocoa powderand mix well. First pour 1/2 of the plain batter in the tin then the cocoa batter and then the remaining plain batter. Using a knife/back of spoon, swirl the cocoa batter into the plain batter to give a marble effect. Bake in a preheated oven at 180 for 40-45 minutes or until the cake gets golden on top. Cool the cake in the pan for 5 minutes,then invert on a dish. Let cool,cut in slices and serve.
Proof yeast by taking 3 cups of luke warm (should feel pleasantly warm on wrist and be about 105-110F; if too hot it will kill the yeast) in a 4 or more cup measuring cup and add 4 Tbs. of instant yeast and 2 Tbs. of sugar. Mix a little. When it reaches the top of the 4 cup mark it is done. Meanwhile mix bread flour and salt. [For Rosh Hashannah I add the anise seeds.] Add oil and proofed yeast and water. Knead until smooth, adding flour if dough is too sticky or warm water if too stiff. Oil a large mixing bowl. Place dough in bowl, turning once to coat. Cover loosely with a damp towel and allow to rise until doubled (time depends upon warmth of house but with this much yeast maybe as little as 30 minutes to 1 hour). When doubled punch down, knead gently folding over. [Now is a good time to separate the challah for the bracha.] Divide into halves, quarters, or eighths depending on size of loaf or smaller for rolls. Shape in braids, discs, rounds, etc. as preferred. Place on greased cookie sheets or whatever shape pan preferred. Cover loosely with towel and allow to rise another hour. Preheat oven to 350 degrees. Brush each loaf with beaten egg if desired. [If using discs for Rosh Hashannah: use a sharp blade to cut a tic-tac-toe grid on each disc.] Sprinkle with sesame or poppy seeds if desired. Bake 30 minutes or until golden and sounds hollow when tapped on the bottom. Remove and cool on racks.
In a saucepan, combine chocolate and cream and stir over low heat until combined. Remove from heat and stir in butter and brandy. Put in the fridge and let the chocolate mixture set until it's mouldable with your hands without being runny. Set aside 36 nut halves and roughly chop the remaining nuts. Mould about 2 teaspoons of chocolate around each nut half and then roll the ball in chopped nuts. Repeat until they are all done and chill.
Preheat oven to 350°; grease a 9x5 inch loaf pan. In a mixing bowl, cream the butter and sugar with an electric mixer. Add the eggs one at a time, beating well after each addition. Add in the vanilla extract and beat just until combined. In another bowl, combine the flour, baking powder, baking soda, salt, lemon zest, and crystallized ginger. Add the dry ingredients to the creamed mixture, alternating with the buttermilk, in three equal portions. Beat just until smooth. Gently fold in pears, just until evenly distributed. Scrape batter into prepared pan; bake in the center of the oven until golden brown and pick comes out clean, about 55-65 minutes. Turn the loaf out of pan onto a rack, then turn it right side up; let cool completely before slicing.
Saute onions in cooking spray until limp and golden; cool slightly. In a blender combine sour cream and eggs until well mixed. Add the last six ingredients of the recipe; stir to mix well. Pour into a well-greased 1 1/2 quart casserole dish. Bake at 350 degrees for 45 minutes to an hour, until the edges are slightly browned.
To Make Salsa: Combine all the ingredients in a blender and pulse until you form a rough paste. Add more salt/chilli/corriander to taste. To Make Chips: Pre-heat oven to 200 oC. Split pitta bread in two. Slice pitta bread into triangular 'chips'. Bake on a metal tray for 3-4 minutes. Now dip and enjoy! Notes: If the salsa is too watery, add a little more tomato paste. You don't need any oil on the pitta bread, which makes the chips extra healthy. They cook very quickly, so don't forget about them when you put them in the oven! To make extra hot chips, pat them with water and sprinkle with cayenne pepper before baking.
Place garlic in the bowl of a food processor* and process until finely minced. Add the kidney beans and lemon juice; process until smooth. Add the olive oil, ground cumin, cayenne pepper, salt, and white pepper; process until smooth. Add the 4 Tablespoons of cilantro and process for 30 seconds with on/off pulses. Transfer to a bowl, cover, and chill overnight (or at least a few hours to allow the flavors to meld). Serve with chips, pita chips, or vegetables. *You may use a blender if you do not have access to a food processor.
Using a food processor or blender, grind cookies to a ground coffee texture. Knead cream cheese and cookies until thoroughly mixed. Make large ball and refrigerate for 45 minutes. Roll into walnut size balls and place on wax paper. Place in freezer for 45 minutes. In double-boiler, melt white almond bark. Use a toothpick to dip balls in white almond bark and coat thoroughly. Place on wax-paper. Let cool. Store in an airtight container, in refrigerator. Enjoy!
Cut tips off the chicken wings and discard. Separate the drumette from the wingette and put aside. If you prefer you can just leave wings as they are. In a large bowl mix together all the other ingredients until smooth making sure all the honey is mixed in well. Add wings to the marinade and place in the fridge for about 20 minutes before cooking. Wings don't need to be marinated for very long. Cook on a BBQ or place in a moderate oven, about 180 degrees celcius until caramalized and golden. About 40 minutes.
Bake or microwave sweet potatoes in their skins until tender; brush vegetable oil lightly onto potatoes. Cut a cross on top of each potato and squeeze to push the orange flesh up; place each potato on a piece of foil on rack in smoker. Smoke for 30 minutes.
Start potatoes to boil for mashing. Brown beef with peppers and steak sauce, add onions towards the end of the browning so they soften slightly. Drain browned beef leaving enough of the juices for flavor and place in a medium casserole dish. Add beans, soup and corn if desired and stir to mix well. Spread mashed potatoes on top of mixture. Bake covered in an oven preheated to 375 for 25 minutes. Optionally remove covering and bake for an additional 10-15 minutes to brown the potato.
Preheat oven to 400 degrees F. In nonstick 12-inch skillet, combine frozen vegetables, undiluted soup, milk, and pepper; cover and cook over medium-high heat until vegetables are thawed, stirring once. Stir in chicken. Transfer chicken mixture to shallow 3 1/2- to 4-quart casserole. Top with biscuit quarters, leaving space between pieces. Bake 20 to 25 minutes or until biscuits are browned and mixture is heated through.
In a deep frying pan, add oil to about 1 inch deep. Mix first 5 ingredients in a medium bowl. Wash fish and pat dry. Cut fish in half lengthwise. Dust with Bisquick. Dip each filet in the batter and place in hot oil. Do not crowd pan. Fry until golden brown.
Place all ingredients in blender container; cover. Blend on high speed until smooth. Pour into tall glasses. Serve immediately.
Mix butter, sugar, eggs and vanilla extract. Add coconut. Mix flour, baking powder, baking soda. salt and oatmeal. Blend all ingredients together. Add chopped nuts. Drop 1 tablespoons of batter onto greased baking sheet. Bake in 350° for 15 minutes.
Line a deep corning ware dish (12x8 inch) with parchment paper. In a sauce pan place milk, half the nutmeg and some salt and pepper (to desired taste) and bring to a boil stirring occasionaly. Cook for 5-10 minutes or until the semolina is very stiff. Remove the pan from the heat source. Add the beaten egg and 1 cup of Parmesan cheese and stir the mixture well. With a spatula spread the mixture in the corning ware pan and place in the refrigerator for 1 hour or until firm. Preheat the oven to 350F. Using a biscuit cutter, flour it and cut the semolina into rounds. Place then evenly in a greased shallow casserole dish. Place the butter over the top and then the cream. Combine the remaining parmesan and mozzarella cheese and sprinkle over top. Finally sprinkle the remaining nutmeg. Bake for 20-25 minutes or until golden.
In large pot of lightly salted boiling water blanch the asparagus spears until green, about 2-3 minutes but no longer. Immediately drain and rinse with cold water to halt the cooking process. Peel the oranges and cut up into bite-size segments. Save one half of one orange for juicing and zesting. In a non-reactive small bowl, combine the olive oil, vinegar, orange zest and 1 tablespoon of orange juice. Season with salt and pepper. Whisk together and set aside. In a large salad bowl combine the cooked asparagus, red onion, orange segments, tomatoes, and lettuce. Just before serving, pour the dressing over the salad and mix gently to coat. Add shaved manchego to each salad serving if desired. Serve with crusty bread.
Heat oil in large skillet over medium high heat. Combine chicken pieces, egg, salt, pepper, and milk in large ziploc bag. Shake to combine, and set aside. In another large ziplock bag (or a plastic grocery sack with no holes) combine cornmeal, flour, italian dressing mix, and cayenne pepper. Shake to combine. 1-3 pieces at a time, remove chicken pieces from egg mix and place chicken pieces in the cormeal mix and shake to completely cover all chicken pieces. Take out coated chicken pieces, put into hot oil, and repeat process 3 at a time until all pieces have been coated. Fry chicken pieces turning once each side is browned until chicken is cooked through and juices run clear. Drain on paper towels.
Mix ground beef, breadcrumbs, parsley, nutmeg, onion powder, salt, pepper, egg and garlic together. Make 16 meatballs. Brown meatballs under broiler until golden brown. Steam the tomatoes and onion while meat is broiling. When meatballs are browned put in tomato mixture. Add parsley, salt, cinnamon, dash saffron if using, turmeric, pepper, and tomato juice. Close lid tightly and simmer gently for 30 minutes.
Brush chops with a little oil and sprinkle with lemon pepper. Heat non-stick skillet over medium high heat. Brown chops on both sides until just cooked through. Remove to platter for a minute. Add marmalade and cider vinegar to pan, cooking and stirring into baked bits left in pan. Boil for a couple minutes to reduce a little, stirring now and then. Return chops to pan and turn once to coat.