HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare the brownie mix according to package directions. Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter. Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.
Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 30 minutes. Just before serving: Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with coconut milk and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.
In a non-reactive bowl whisk together the agave nectar or honey, grated orange zest, fresh orange juice, poppy seeds, red wine vinegar, and salt. Gradually whisk in olive oil until emulsified. Combine the salad ingredients in a large salad bowl. Serve vinaigrette on side. Servings estimated.
Grease and line a 19cm square cake pan. In a large bowl combine cocoa powder and hot water until smooth. Add melted chocolate, melted butter, sugar and almonds. Stir well to combine. Separate the eggs. Stir in the egg yolks, one at a time. Whip egg whites until they stand in soft peaks. Fold the whites into the chocolate mixture. Pour into cake pan. Cook in a moderate oven for approx 1 1/4 hours. When cooked and cooled, cut into squares and dust with icing sugar. This is quite rich, so only cut small squares. N.B This freezes beautifully.
Mix all together and store in container. 1/4 cup of this = 1 envelope.
Heat up the sesame oil in a wok or a large skillet on high heat. Add garlic, ginger and serrano peppers, stir fry until fragrant, about 2 minutes. Add the chicken pieces and cook until it's white in color, about 5 minutes. Stir together the soy sauce, rice wine and sugar in a bowl, pour over chicken. Bring to a boil, then turn down the heat to low. Let cook, uncovered, until sauce thickens, about 30 minutes. Turn heat back up to high and add basil and scallions, cook for another 2 minutes. Serve over steamed rice.
Heat the oil to 375 degrees, about 6/10. Wash the chicken in warm water, place on a plate. Mix the flour, seasoned salt, garlic powder, and pepper in the medium mixing bowl. Beat the eggs into a small bowl. Coat each piece of chicken in the flour mixture, then dip it into the egg before coating it in the flour mixture again and placing onto a different plate (TIP: It helps to use one hand to dip in the egg mixture, then the other to move the chicken around in the dry batter to prevent excess clumping of the dry batter). Place the chicken into the hot oil carefully, make sure to leave enough space to stir the chicken during cooking. Put a couple of layers of paper towels onto the third plate for draining the chicken on. Cook the chicken about 10 minutes until it is a light brown, cut the thickest piece in half to make sure it is white all the way through. Once all the chicken is cooked, turn the heat on the oil up to medium/high (8/10). Put all of the chicken into the oil to crisp the outside, only cook for about 2-3 minutes, or until medium brown.
Place mangoes and sugar in blender and process until smooth. Add milks, lime juice and coconut rum or vodka to the container and blend until thoroughly combined. Adjust sugar to taste, it should be fairly sweet. Pour into ice cream freezer and process per manufacturers directions. My Cuisinart takes 30 minutes. Place ice cream in a sealable container and put in freezer for at least three hours before serving. This is really good with a number of different add-ins. Try any of the following: mini chocolate chips, vanilla chips, sweetened shredded coconut, chopped candied ginger or orange peel.
Mix flour and semolina, make a well in the centre, add beaten eggs, olive oil and salt and using your fingers, start incorporating the flour into the flour. Knead until you have a soft pliable dough, cover in plastic wrap and refrigerate. Filling: Mix all the ingredients together. Cut the dough in 4 pieces and roll out each piece into a wide ribbon shape. do not roll out the dough too thin because this isn't a very strong dough. You can use a pasta machine or a rolling pin. Put 1 tbsp of filling on 2 of the dough leaving them a bit spaced out. lay another sheet of pasta on top and using your thumbs press aroung the filling to make sure that the ravioli are sealed shut. Cut using a biscuit cutter cut out the ravioli and lay on more semolina. The remaining cut out pasta can be re kneaded and filled too. Do not leave lying around for a long time ofr they will stick to each other. To cook boil in salted water for 4 minutes ( but not a rolling boil). To Freeze: freeze immediatley on a baking sheet dusted with semolina, once frozen pack in bags. Serve topped with a plain tomato sauce and 1 tbsp of parmesan cheese sprinkled on top. Drizzle a bit of olive oil, season with salt and pepper.
Butter bread with about 3 tablespoons soft butter (can use more). In a 10-12-inch skillet, melt 1/2 cup butter and brown mushrooms and onions, add salt and pepper to taste; set aside. In the same skillet, cook the sausage, cut into small bite-size pieces. Grease an 11 x 17" casserole dish. Layer one half of the bread slices in the bottom, then top with the mushroom mixture, sausage, then half of the cheese. Cover the sausage mixture with the remaining bread slices. Pour the egg/cream mixture over the bread slices. Top with remaining grated cheddar cheese (or you may sprinkle on the last 3 minutes of baking time if desired). Cover and chill in the refrigerator, overnight. The following morning/day, set oven to 350 degrees F. Bake for 1 hour or until bubbly. Serve immediately.
Wash and sort through lentils, removing any stones, etc. In a large pot, heat the olive oil over medium-high heat. Add the onions, celery, carrots and garlic. Cook, stirring often, until onions have begun to wilt, about 10 minutes. Add remaining ingredients and heat until boiling, reduce heat to low, cover and simmer until lentils are tender, about 1 to 1 1/2 hours. Remove bay leaves, let "rest" for about 15 minutes to blend flavors and serve. This may be thinned with a little more broth or water if it becomes too thick.
To roast walnuts, broil at 350 for 10 minutes until brown and roasted. Let cool! Break into small bits. Cut parmesan cheese into small cubes. Combine salt and garlic first, curshing garlic very well and mixing with salt. Add remaining ingredients. Spoon small amount onto separate washed leaves of endive. Top with walnuts. Arrange on platter and you can make extras walnuts to put in the center if desired.
In a large pot, heat oil over medium heat. Add bacon and saute until golden, about 15 minute. Remove bacon from pot and set aside to cool. Add onions, garlic and thyme. Cook over low heat until onions are translucent, about 10 minute Add wine and continue cooking for 3 minutes. Add pepper, cauliflower, stock and beans. Bring to a boil and then lower to simmer. Cover and cook for 20 minutes or until cauliflower is tender. Let cool slightly. When cool enough, puree with a hand blender until velvety smooth. Serve warm, sprinkled with reserved bacon.
Rinse and drain artichokes, slice into 1/4 inch slices. Pat the shrimp dry and toss with 1/4 teaspoon each of salt and pepper. In a large saute pan, heat olive oil over medium-high heat until sizzling. Add half of the shrimp and quickly brown on both sides, about 1 minute per side. Remove the shrimp to a bowl with a slotted spoon. Brown the remaining shrimp and remove to bowl. Decrease heat to medium-low. In the same pan saute the artichoke slices, onion, garlic, lemon zest, and red pepper flakes until the artichoke slices and onion start to brown,about 10 to 12 minutes. Add the wine and stir gently to dislodge any browned bits from bottom of pan. Cook until liquid is reduced by half. Add the chicken broth,lemon juice,1 tablespoon of parsley, and the remaining salt and pepper. Bring to a boil, then simmer until slightly thickened, about 10 minutes. While sauce is cooking, Cook the pasta. Drain pasta and return to pot. Return shrimp to sauce just to warm through, no longer than 2 or three minutes. Pour sauce over pasta and simmer over low heat, stirring constantly, coating pasta with the sauce, about 2 minutes. Turn pasta out on to warm serving dish. Sprinkle with parsley and diced tomato, if desired, and serve.
For the Cake: Preheat oven to 350°F. Grease 2 8-inch round cake pans, line the bottoms with circles of parchment paper (or see recipe #452719), and butter the top of the parchment paper (if using wax paper, do NOT butter the top of the paper or it will stick.). In a medium bowl, sift together flour, cocoa powder baking soda, baking powder and salt. In a large bowl, cream together butter and sugars until light. Beat in eggs one at a time, waiting until each is incorporated (1 minute per egg) to add the next, then beat in the vanilla and the melted chocolate. Combine buttermilk and water in a measuring cup. Working in two or three additions, alternate adding buttermilk mixture and flour mixture to the sugar mixture. Scrape sides to ensure batter is even. Stir in chocolate chips and divide batter into prepared pans. Bake for 25-30 minutes, or until a tester comes out clean. Let cakes cool in their pans for 5 minutes, then turn out onto wire racks and peel off parchment paper. Cool completely. Once cakes are cool, slice each in half. Three slices will be used for cake layers. One should be set aside and crumbled to make the topping. For the Frosting: Put the egg whites in to bowl of an electric mixer or a large bowl with a hand mixer nearby. Combine sugar, cream of tartar and water in a small saucepan. Bring to a boil and cool until syrup reaches 242 degrees F (using a candy thermometer). As syrup nears correct temperature, begin to beat egg whites to soft peaks. Slowly stream in the hot sugar syrup, followed by the vanilla extract. Beat for about 5 minutes after everything has been incorporated, or until frosting reaches room temperature. To Assemble: Place one layer of the chocolate cake on a cake stand or serving platter. Top with a generous amount of white frosting and spread into an even layer. Repeat with remaining two layers. Spread frosting down the sides of the cake and use a large, offset spatula to keep everything even. When the cake has been completely frosted, take the extra, crumbled cake layer and pat the crumbs into the sides of the cake (one option is up the sides and over the top, but left the center of the top white). Refrigerate for at least one hour and up to overnight before serving.
Preheat an oven to 425 degrees F. Toss the onions, carrots, celery, turnip, bell pepper, sweet potato, mushrooms, and garlic with olive oil on a large rimmed sheet pan. Spread out into an even layer and roast for 30 minutes, or until the vegetables are tender and lightly browned at the edges. Scrape the vegetables into a 5- to 6-quart slow cooker. Pour 1 cup of the vegetable broth onto the sheet pan and scrape up any browned bits clinging to it; scrape into the cooker. Add the remaining 5 cups broth, the diced tomatoes and their liquid, salt, pepper, rosemary, and thyme, cover the cooker and cook for 2 to 3 hours on high, or 4 to 6 hours on low, until the flavors are blended. Stir in the couscous and parsley and cook for 5 minutes more.
Preheat oven to 500°F with rack in upper third. Mix oil with honey (if using), spices, salt, and pepper in a large bowl, then add chicken and onion, tossing to coat. Arrange chicken, skin side up, and onion in a 3-quart shallow baking dish. (If you have the time, let the chicken marinate for a while). Bake until chicken is just cooked through and skin is golden, about 30 minutes. Skim any fat from pan juices in dish.
Season steak with salt, pepper and oregano, then grill or broil until rare, 2-3 minutes per side. Rest steak 5 minutes, then thinly slice. Toss the meat and meat juices with the arugula, then drizzle with oilive oil and vinegar and toss again. Serve topped with shaved cheese and additional black pepper, if desired.
Cook NO YOLKS to package directions Add broccoli slaw at 4 minute mark, return to boil and cook for additional 2 minutes. drain and keep warm. In large frying pan, stir fry meat in oil until browned about 5 minutes. Push meat to one side and add onion, garlic, cook 1 minute. Mix 2T chicken broth and the cornstarch in a small bowl, whisk until smooth, pour into garlic and onion mixture. Add remaining broth,teriyaki sauce and red pepper to pan and cook,stirring constantly until mixture thickens and boils. Serve immediately over noodle broccoli mixture.
Thoroughly mix all the ingredients except for the flank steak in a 1-gallon zip lock bag. Add the flank steak. (push out excess air before sealing.) Marinate in the refrigerator for at least 8 and up to 24 hours. Preheat the grill to high or heat a skillet over high heat. Remove the flank steak from the marinade. (He patted the steak dry with paper towels; I didn't. Don't see the reason for it if grilling.) Grill or pan sear both sides, then lower heat to medium and cook to medium rare. Let the flank steak rest, covered with a clean towel for 5-10 minutes (I used foil). Cut (1/2" slices) on the bias against the grain and serve. (Cooking time includes marinating time).
Place vanilla bean, 3 cups of milk, sugar, water and baking soda in slow cooker. Whisk together. Cook for 9 hours on HIGH, uncovered. Remove vanilla bean and whisk milk mixture gently. Use a dull-edged knife to carefully scrape down the crust of sugar that accumulates on sides of the insert. Do not skim foam. Continue cooking for 1 more hour, stirring every 20 minutes until mixture is a rich medium-caramel color and has thickened to the consistency of melted ice cream. In the mean time, warm remaining cup of milk in small saucepan. Turn off slow cooker and stir in the warm milk. Remove the inset and allow to cool for 10 minutes. Scrape into bowl and let come to room temperature. Refrigerate it in tightly covered container for up to 3 months.
Brown the venison in the EVOO and toss in the garlic, onion & jalapeno until the onion is clear. If using a slow cooker transfer now and add remaining ingredients except corn. Set on low and simmer 2 hours or longer if desired. About 30 minutes before serving, add bag of frozen corn and allow chili to return to hot. The corn will be perfectly cooked and still sweet, a great compliment to the heat of this chili.
Melt chocolate morsels, butter and marshmallows in double boiler; or carefully over very low heat, stir untill smooth. Remove from heat, don't worry if separates a little. Stir in vanilla, coconut and oats, mix thoroughly. Drop by teaspoonfuls onto wax paper covered cookie sheets. Refrigerate. When chilled can transfer to storage containers. Must be refrigerated. Notes: You can use quick or old fashioned oats in this recipe.I have always cooked over low heat without a problem. If you spray alittle pam on pan and spoon clean up is a snap. Prep time includes chilling.
In a saucepan, heat spaghetti squash, tomatoes, butter and garlic powder. Toss to mix. Season to taste with salt and pepper and sprinkle with parmesan cheese. Serve warm.
Peel and roughly chop the potatoes. Rinse the horseradish to remove the vinegar taste. Boil in lightly salted water until tender. Drain well, rice or mash, and add remaining ingredients with salt and pepper to taste.
Preheat oven to 220°C Place the mushrooms into a large bowl. Combine the teriyaki marinade, sweet chilli sauce and olive oil. Pour mixture over the mushrooms and toss until they are well-coated. Place mushrooms onto a greased baking tray. Roast for 25 minutes, tossing twice. Sprinkle with some sesame seed and serve.
Preheat oven to 450F. Combine all ingredients in a bowl; toss well. Arrange potatoes in a single layer on a foil-lined baking sheet. Bake for 35 minutes or until golden and crisp. Enjoy!
in a saucepan on medium heat, cook onion, garlic, red pepper flakes, in olive oil until onion is soft. add frozen spinach and salt, cook until spinach is thawed. add couscous and mix. add chicken broth and mix. cover and remove from heat. let stand 5 minutes. fluff couscous with fork. add lemon juice and zest and mix. serve immediately. tip: to reconstitute leftovers, I put in a microwave-safe bowl with a couple splashes of chicken broth or water and cover tightly with plastic wrap and then steam in the microwave for a few minutes.
Cook beef in a frying pan over low heat until a small amount of melted fat forms. Stir in green pepper, celery and onions. Raise heat to medium and cook until vegetables are soft and beef has lost its pink color (about 10 min.). Stir in tomato paste, tomatoes, beans and seasonings. Simmer over low heat 30- 45 min. ,stirring often. Add drained pineapple chunks just before serving. If desired, mixture can be thinned with juice of drained pineapple.
Place watermelon into freezer; freeze until firm Put watermelon and lime juice in a blender process until smooth. With blender on, add ice cubes, 1 at a time; process until smooth. Add soda whirl a few seconds to blend. Serve immediately.
In a microwave or double boiler, melt chocolate and butter for brownies. Cool 10 minutes. Add sugar and mix well. Stir in the eggs and vanilla. Add flour and mix well. Line a 13x9x2 inch baking pan with foil and grease the foil. Pour batter into the pan. Bake at 350F for 25-30 minutes or until a toothpick inserted into the center comes out with moist crumbs. Do not overbake. Cool completely. For topping, melt chocolate chips, water, butter, and almond extract in a microwave or double boiler. Stir until smooth. Cool to room temperature. Fold in whipped cream. Spread over brownies. Chill before cutting. Pour a big glass of ice cold milk and INDULGE! Store leftover brownies (if there are any) in refrigerator.
Combine all of the ingredients in a small bowl. Pour into small glass or plastic container, seal tightly and store in a cool, dry place. Thanks for your reviews and suggestions to correct this recipe.
Preheat oven to 450°F In a large skillet over medium-high heat melt 2 tablespoons butter. Saute asparagus for 2-3 minutes until barely tender. Remove from pan and set aside. In same skillet, saute onion in 2 tablespoon butter until onion is soft and translucent. Stir in flour, salt and pepper. Cook for 1 minute until flour is well blended. Add sour cream and cheese. Cook, stirring constantly, over low heat until cheese melts. Spoon asparagus into a buttered shallow baking dish. Top with cheese, onion and sour cream mixture. In a small skillet heat the remaining tablespoon of butter, and when it has melted toast the Panko breadcrumbs for about 1 minute. Place Panko breadcrumbs evenly over the top of contents of the baking dish. Bake at 450°F for 20 minuites. If top is not brown, place under broiler for an additional minute or two. Recipe was inspired by The Joy of Sharing, Garber United Methodist Church, New Bern, NC, and Charlotte, NC.
Drain meat well and blot on paper towels to dry meat and drain pineapple well. Bring cream cheese to room temperature to soften and chop celery and onion, med to fine. Mix meat, pineapple, celery, onion and cream cheese in large bowl,mix well with fork. Season to taste with salt and pepper. Cover and chill several hours or overnite is better. To serve cut the center out of the bread and stuff with salad. Chop the center bread that was removed into cubes. Garnish with coconut or pecans.(I prefer pecans)serve on party crackers and bread cubes.
Place sheet of nori on bamboo mat and align with edge nearest you. Using a moistened hand, spread about 3/4-1 cup of rice evenly over 5 x 8-inch area leaving 2 inches nori at the far end. Using a knife, spread a light layer of mayo on the rice surface. If adding wasabi, spread a light layer now. Arrange cucumber stick(s) 1 inch from edge nearest you, followed by Spam strip(s). Lift mat with thumbs; keep cucumber and meat in place with fingers, and roll mat over meat and away from you. When mat touches the rice, lift mat and continue to roll as you would for a jelly roll. Roll again in mat and apply slight pressure to tighten roll. To serve, cut each roll into eight pieces. Arrange sushi slices on platter, cut side up. I like to just sprinkle a dash of Maggi seasoning sauce onto each sushi, rather than dipping the entire thing in soy sauce, but the choice is yours! Enjoy!
For shrimp: In a medium bowl, whisk together oil, garlic, and red-pepper flakes. Add shrimp and scallions and toss to coat; refrigerate for 30 minutes. For the salad: In a small bowl, whisk together lime juice, oil, jalapenos, black pepper, and 1/8 teaspoon salt; let stand at room temperature while shrimp is marinating. In a large bowl, combine greens, avocado, and bell pepper. Generously coat a grill or grill pan with cooking spray and heat to medium-high. Alternately thread shrimp and scallions into 8 skewers. Lightly sprinkle shrimp and scallions with salt and grill, turning once and basting with any remaining marinade, until shrimp just turn pink, 2 to 3 minutes per side. Remove shrimp and scallions from skewers and add to salad mixture. Add dressing and toss gently. Arrange salad on 4 plates and serve.
Cut raw potatoes into pieces 1" x 1/4", boil in salted water just until fork tender. Drain and allow to cool, perhaps over night. Melt 1/3 stick butter in a 6 quart pot, or Dutch oven. Add potatoes, drizzle on extra olive oil, season with salt and pepper, fry on high until golden and crispy. While that is happening, start reducing the beef stock and wine on high heat, reducing by about half. Wilt the onion and garlic with the potatoes, seasoning with more salt and pepper. Once the liquid is reduced, add the other liquid ingredients. What else do you like? Add it now. When both pots are looking good, add the prime rib to the potato mixture, then pour the boiling liquid over that. Let the mixture sit on low for only about five minutes, the meat should not cook too long because it will get tough. If there is more liquid than you like, serve with a slotted spoon, or mash some of the potatoes to soak up some liquid. Serve, offering ketchup and horseradish on the side.
In a large pot, boil halved chayotes until tender. In a large pan, add OO or non stick spray. Add tomato sauce and sofrito. Let simmer in medium heat for about 5 minutes. Add meat and season with adobo. When chayotes are done, remove the flesh in the middle area. Add this flesh to the meat. Stuff chayotes with meat. Cover with slice of cheese. Place in oven for 35 minutes @ 350°F Remove from oven and serve.
Preheat oven to 350 degrees. Spray a 9 x 13-inch pan with nonstick baking spray. Mix together flour, baking powder, baking soda, and spices. In a large bowl, with an electric mixer, cream the margarine and prunes together. Add pumpkin puree, Splenda, molasses, vanilla, and egg. Beat well. Stir in flour mixture. Stir in raisins. Spoon into prepared pan and smooth. Bake for 20 minutes, or until cake springs back when lightly touched in the center. Cool on rack. In a small bowl, with an electric mixer, beat all frosting ingredients until smooth and fluffy. Spread frosting onto cool bars. Refrigerate. Per serving:. Calories 75. Carbohydrate 8 grams. Protein 3 grams. Fat 3.5 grams (saturated I). Fiber 0.5 grams. Sodium 120 milligrams. Diabetic exchange = 1/2 carbohydrate, 1 fat. WW point comparison = 2 points.