HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring pot of salted water to boil and cook pasta according to directions. Meanwhile, heat oil in large nonstick pan over medium high heat and add spinach, then garlic. Saute until wilted and add salt and pepper. Turn off heat. When pasta is cooked, add to spinach with a 1/4 cup of pasta water. Add remaining ingredients (except chives and pine nuts) and toss well. Season with salt and pepper to taste. Top with fresh chives, pinenuts and more grated parmesan.
Cream together cheese, sugar, and vanilla. Add eggs, one at a time. Mix well. Add cornstarch, whipping cream and salt. Mix on high speed for 3 minutes. Add lemon juice. Pour into prepared 10 inch crust in springform pan. Bake 1 hour 15 minutes in a 350 degree oven. Allow to cool in oven with door ajar for 1 hour. Remove and cool on rack until cheesecake reaches room temperature. Chill 12 hours before removing from pan. Top with desired fruit.
Rinse snapper and pat dry with a paper towel. Combine flour and salt and pepper to taste on a plate or a piece of wax paper. Dip the fillets into the flour, covering all sides. Shake off excess and set aside. Spray a large nonstick skillet with olive oil spray and add spinach. Saute, stirring on medium high until spinach wilts, about 2 minutes. Add salt and pepper to taste, divide in half and place on two dinner plates. Add the olive oil to the pan. Lower heat to medium and add fillets. Saute on one side 5 minutes. Turn and saute 3 minutes more. Place one fillet on top of spinach on each plate. Raise the heat to medium high and add the vermouth, water and grapes. Cook 1 minute. Mix cornstarch into cream and add to sauce. Cook, stirring until sauce thickens, about 30 seconds. Add salt and pepper to taste. Spoon sauce and grapes over fish.
Whisk the condensed milk, espresso powder, 1 Tablespoon heavy cream and the salt in a large bowl until smooth. (The espresso powder may look speckled.). Beat the remaining 1 1/2 cups heavy cream in a separate bowl with a mixer on medium-high speed until stiff peaks form, 1-2 minutes. Fold about half of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold in the remaining whipped cream until no white streaks remain. Dot the mixture with the dulce de leche and sprinkle with all but a few teaspoons of the toffee pieces; drag a rubber spatula through the mixture to lightly swirl. Spoon the mixture into a freezer-safe 9-by-5 inch loaf pan or 2-quart baking dish. Dot with more dulce de leche and sprinkle with the remaining toffee pieces; drag a rubber spatula through the top to lightly swirl. Cover with plastic wrap and freeze until firm and scoopable, at least 6 hours or overnight.
Puree tofu in blender until smooth. Add remaining ingredients and mix well. Keeps 3 to 4 days in an airtight container in refrigerator.
Melt butter in heavy large pot over medium-high heat. Add carrot and next 6 ingredients and saute until vegetables are soft, about 10 minutes. Discard bay leaf. Transfer mixture to processor and blend until smooth. Return mixture to pot. Add broth and all remaining ingredients except cilantro. Boil soup over medium-high heat 15 minutes to blend flavors. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.). Bring soup to simmer. Divide among 8 bowls. Sprinkle with cilantro and serve.
heat oven to 325f. in a dutch oven heat oil and bacon, stirring until bacon is browned, remove to a plate. season beef with salt and pepper and cook in batches until browned on all sides, remove to plate. drain all but 1 tbs of drippings and add shallots, season with salt and pepper, cook until softened. add cognac and boil down. add tomato paste, garlic, herbes, stirring. add wine and liquid from tomatoes, bring to a boil. crush tomatoes by hand and add to pot, stirring. add zest and bacon to pot, add beef and carrots. lower to simmer, cover, and place in oven. cook 2-3 hours until beef is tender, stirring every 45 minutes. add parsley, serve.
Seperate dinner rolls into halves and place in a large bowl. Combine all other ingredients and pour over the seperated rolls. Toss rolls to combine coat. Place rolls into a greased pan (bundt or tube pan works well). Cover and let rise until they are doubled in size (approximately 1 hour). Bake at 350 degrees for 30 minutes or until golden brown.
Start by cutting your chicken breasts into bite-sized cubes. Slice your bacon and cut into 1 inch strips. Add a tablespoon or so of olive oil to a hot pan and add your chicken. Season lightly with a little salt and cook until fully browned or about 4-6 flipping about 2-3 minutes inches Place chicken aside and cook bacon in a hot pan with olive oil and cook for about a minute before adding the clove of chopped garlic. Finish cooking bacon until it's crispy but not burnt. Boil about a gallon of water over high heat. Season your water with a little salt and add the pasta until it's al dente, this will take 8-10 minutes. Strain your pasta and return to the pot. In a saucepan melt the butter over medium heat. Lower heat then add the cream. Gradually add each cheese while stirring slowly and continuously until melted. Do not overheat the sauce or it will separate. Add the pesto and stir until well mixed. Now for the marriage. Add the chicken, bacon with garlic, and your pesto-alfredo sauce to the pasta and integrate. The sauce will soften the bacon so if your bacon was not cooked crispy enough, it will end up softer. Salt and pepper to taste and serve with either salad or bread sticks and you have yourself a great tasting meal!
Preheat oven to 375 degrees. Place cranberries in a small bowl, and add 1/2 boiling water, or enough to cover. Let stand until cranberries are plump, about 15 minutes. Drain and set aside. In a medium bowl, sift together flour, baking powder, and salt; set aside. Line a baking sheet with parchment paper and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar on medium speed until light and fluffy, about 2 minutes. Add 3 eggs, one at a time, beating to incorporate after each addition. Beat in vanilla. Add the dry ingredients, beating on low, until fully combined. Stir in drained cranberries and pistachios. Remove dough to a lightly floured surface. Divide in two. Roll each piece into a 2" by 18" log, and place on prepared baking sheet, leaving about 3" between logs. Flatten logs slightly with palm of hand. In a small bowl, lightly beat remaining egg. Brush logs with beaten egg, and sprinkle with sanding sugar. Bake for 25 minutes. Remove from oven, and cool on a rack until warm to the touch, about 20 minutes. Place logs on a cutting board, and cut crosswise on the diagonal into 3/4" pieces. Return biscotti to baking sheet, cut side down. Bake until biscotti are beginning to brown around the edges, about 12 minutes more. Transer to wire racks to cool.
Heat vegetable oil in wok. Add onion, ginger, and garlic, cooking until onion is soft. Add mushrooms, mirin, and soy sauce. Cook until mushrooms are softened (approximately 5 minutes). Add spinach, sesame oil, vegetable broth and chicken broth. Simmer and cook until spinach wilts (approximately 3-5 minutes). Add noodles and cook until noodles are heated and tender (do not overcook or they will become mushy). Serve immediately.
Puree the lychee fruit and water until a smooth consistency is reached. Strain the mixture into a pitcher, and discard the pulp. add lime juice and red syrup and stir well. pour into glasses filled with ice cubes until 3/4 full. top the rest off with club soda. Garnish with mint and serve.
Use med. saucepan sprayed with with Pam. Saute onion and green pepper for 5 minutes. Stir in tomato sauce, vinegar, Splenda granular and pepper to taste. Bring to a boil, then lower heat and simmer for approx. 10 minutes.
In microwave safe bowl heat 4 cups of heavy whipping cream about 3-4 minutes (just until well heated, not boiling) depending on your microwave. Add Agave Syrup and optional sugar to heated cream and stir until dissolved. Add vanilla extract and salt to heated cream mixture. Pour heated cream mixture into your ice cream tin and add remaining ingredients and stir. Freeze as directed by your ice cream maker. Preparation time does not include the time to freeze the ice cream.
Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente. Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm. Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes. Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute. To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.
Add all ingredients to a medium bowl and mix one minute until ingredients are uniformly distributed. Place in an oiled 2 cup measuring cup and cover. Let rest for 10 minutes and begin kneading on a lightly floured surface. Knead for 5 minutes (it's a stiff dough) and place back into the cup and cover. in 20 minutes, remove the dough, stretch into a rectangle as large as possible without tearing and fold letter-style, top to bottom third and bottom to top third. Do this from sides as well. Replace into measuring cup and cover. In 20 minutes, do another stretch and fold and replace into cup. Let rest in a warm place until doubled in volume. This make take another hour to hour and 20 minutes. Preheat oven to 350&deg;F A baking stone can be used if desired. Divide the dough into 2 equal halves and roll one half out on a lightly floured surface until it resists rolling. Do the same with the other half. Return to the first dough piece and continue to roll out until each piece is a 12" x 15" rectangle or a 15" diameter circle. Lift the doughs occasionally and return to the surface and re-flour lightly as needed. Cover each dough with a thin towel or plastic wrap lightly to prevent sticking (can use flour or oil to prevent sticking but not usually necessary). Let rest for 5 minutes. Lift the dough and place onto a half size baking sheet (12" x 16" or so) that has been fitted with parchment paper or silpat pad. Spray the doughs with water lightly and sprinkle toppings (sesame seeds, poppy seeds, sea salt, Italian seasonings and/or paprika). Lightly press or roll the toppings into the dough. Instead of water, an egg wash or milk wash can be applied. Using a fork, press holes into the dough to reduce the bubbling that flatbreads all do. Bake for 4 minutes and rotate pan or pans and bake for an additional 5 minutes or until the crackers are uniformly browned lightly and crispy. Remove and cool on the pan, counter or rack.
Preheat the oven to 350°F. Place the flour in a shallow dish; add the pork chops and turn to coat completely with the flour. Heat the oil in a large skillet over medium heat. Brown the pork chops in batches for 5 to 6 minutes per side. Meanwhile, combine the remaining ingredients in a 9" x 13" baking dish; mix well. Place the browned pork chops over the rice mixture. Cover the casserole dish with aluminum foil and bake for 1 hour, or until no pink remains in the pork.
Combine the orange juice, onion, garlic, brown sugar, curry powder, ginger and red pepper. Place the ribs in a large glass pan and pour the marinade over. Cover and refrigerate about 8 hours or overnight, turning ribs over a couple of times. Preheat oven to 325°F. Coat a large baking pan with rack with non-stick cooking spray. Remove the ribs from the marinade; reserve the marinade. Place the ribs on rack in baking pan, cover with foil and bake 1 hour. Uncover and sprinkle with the salt and pepper and continue baking another 45 minutes, basting occasionally with the marinade. Serve with Spicy Peanut Sauce. SPICY PEANUT SAUCE:. Stir together peanut butter, yogurt, soy sauce, sesame oil, hot chili oil and curry powder. Slowly add boiling water, stirring until smooth. Serve immediately.
Prepare an ice water bath for the basil. Bring a small saucepan of water to boil over medium high heat; wilt basil leaves, drain, and plunge basil into ice water bath, then drain. Puree blanched basil, salt, lemon zest, pepper and water in a mini food processor or blender until smooth. Combine chicken with puree in a large resealable plastic bag and allow to marinate several hours or up to overnight. Grill chicken over indirect heat for 20 to 25 minutes or until an internal temperature of 165 degrees F with grill cover on. Open grill lid and grill chicken, skin side down, over direct heat to crisp skin and give it some char, 1 or 2 minutes. Loosely tent chicken with aluminum foil and let rest several minutes before serving.
Heat oven to 350 degrees. Spray muffin pan with cooking spray. Lay 2 slices ham per muffin cup (should only fill 4). Crack an egg in each cup with ham, making sure egg stays inside of ham cup. Bake for 13 minutes or longer for desired doneness. While eggs are baking, bring water, buttermilk, texas pete, rotel, salt and pepper to boil on stove. Add grits, parmesean, and cheddar cheese. Stir until thickened. Remove from heat. Spoon grits on 2 plates. Put 2 ham and egg cups in center of grits on each plate. Garnish with fresh or dried parsley. ENJOY!
Put banana, honey and almonds in blender. Blend till banana is mushed and almonds are ground. Add water (and ice). Blend for about 1 minute. Pour into 2 glasses. Enjoy.
Make jello with the boiling water and stir to dissolve. Let mixture cool some before putting in the alcohol. Chill until firm. Down them like shots.
Mix all ingredients well (leaving out the cheese for top). Pour in an oven-proof or microwave-proof dish, sprinkle cheese on top. Bake at 350 degrees or until cheese on top melts. You can place in microwave to reheat. Serve with assorted crackers or corn chips. If you like SPICY, You can add 1/4 cup jalapeno peppers.
trim the rhubarb of it's ends and split each stalk down the middle. Chop the rhubarb into 1 centimeter chunks. In a large bowl, toss the rhubarb with the sugar, orange liquor, and orange zest. In a medium-heavy bottomed pan over medium heat, melt your butter. when the butter melts, add the sugar coated rhubarb. cook over medium heat, undisturbed, for 2 minutes. when rhubarb has started to release juices, gently stir. continue cooking over medium heat until all the juices release from the rhubarb, and it begins to slightly thicken, or about 15 minutes. The compote will be thick, and the rhubarb slightly tender.
Heat the oil and when its very hot put in the fish. Add salt and pepper, simmer. Add onion, tomatoes. Cook for a few minutes. Add the rest of the ingredients and cook until potatoes are tender.
Wipe chops with damp paper towel and trim off all fat. Rub the inside of a large pot with fat from the pork chops. Brown the chops in the pot and remove as they are browned. Pour off fat. Place 3 chops in the bottom of the pan. Top with half of the onion slices and green pepper strips. Repeat with the rest of the chops, onions and green pepper strips. In a bowl, combine consume, tomato juice, water, mustard, salt, and Worcestershire sauce. Pour over chops. Sprinkle raw rice around meat. Cover and bring to a boil. Reduce heat and simmer for 1 hour.
Mix together the broccoli, green grapes (halved), chopped green onions, slivered almonds, and golden raisins. Fry the bacon crisp and crumble over the salad. Mix the mayo, sugar, and vinegar to make the dressing. Pour dressing over salad and stir. Let set in fridge for 2 hours before serving.
Preheat oven to 350°F. Spray an oven proof casserole with cooking spray and set aside. Put the tomatoes with their juices into the casserole and cut up into chunks. Add the sugar and stir. Cut the butter into chunks and add to tomato mixture. Stir in the stale bread cubes-enough to make a thick mixture. Bake uncovered for 30-35 minutes, or until the top is lightly browned and the mixture is very thick. Cover with foil if it appears to be browning too quickly towards the end.
Preheat oven to 375 F (190C). Add 4 level cups of Quick Oats to your blender/food processor and blend them about 2 minutes or until they are finely ground and a flour-like consistency. Set aside. In large bowl, cream together margarine, white sugar and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together baking soda, cinnamon and salt. Beat into creamed mixture. Gradually stir in finely ground quick oats and mix well. Drop by teaspoonfuls onto a lightly greased cookie sheet. Bake 8 - 10 minutes in the preheated oven, or until golden brown. Cool slightly; remove from cookie sheet to wire rack or plate. Cool completely. (Optional).
Preheat oven to 400 degrees. Mix baking mix, milk and egg until a soft dough forms. Turn dough onto lightly floured surface and knead gently until smooth. Pat or roll dough into an 8 x 10 rectangle. Combine cinnamon and sugar. Spread dough with butter and sprinkle with cinnamon and sugar mixture. Roll up tightly, beginning at 10 inch side. Pinch edge of dough into roll to seal. Place sealed side down on an ungreased cookie sheet. Cut at 1 inch intervals ALMOST through to bottom, using scissors or sharp knife. Bake about 20 minutes or until light brown. Mix powdered sugar and water until spreading consistency; spread over warm roll.
Spray an 8" X 8" baking dish with cooking spray. Crush graham crackers (reserving 2 tablespoons). Combine crumbs with 1/4 cup Splenda, cinnamon and margarine, mixing well. Press mixture onto bottom of baking dish. Combine 1 1/2 cups Splenda and lime juice in a heavy saucepan and bring mixture to a boil. Reduce heat and cook about 5 minutes or until the mixture is reduced by half. Remove from heat and cool. Stir yogurt into saucepan and fold in whipped topping. Spoon mixture over graham cracker crust and sprinkle with reserved crumbs. Cover and freeze at least 4 hours or until firm. Let stand at room temperature before cutting.
Melt butter in shallow bowl and keep warm. Mix cinnamon and sugar in separate shallow bowl. Open biscuits and roll into long strip. Wrap it tightly around the end of a clean stick or long camping fork pinching as you go to ensure that it stays on the stick while cooking. Hold over fire without touching flames. Cook until light golden brown. When dough moves easily without sticking, it is done. With a fork, roll dough in butter, place in cinnamon sugar and roll. Repeat for each biscuit.
Drain pineapple and reserve juice. Whip cream with icing sugar and vanilla essence until firm peaks form. Fold yoghurt into cream - it should be a stiff, thick cream. Place ladyfinger biscuits on the bottom of a 20cm x 30cm baking dish or rectangular tupperware container. Pour 1 tablespoon of pineapple juice from can over each ladyfinger biscuit soaking them well. Cover biscuits with half of the cream and cover with pineapple rings. ( I prefer to chop the rings and then scatter them over the cream layer, as it makes it easier to slice). Add another biscuit layer over the pineapple and soak with the remaining pineapple juice. Cover with the remaining cream and smooth the layer well. Arrange pineapple rings over the top and insert the glace cherries into the holes of the rings. Allow to soften and absorb flavours in fridge for at least 4 hours,preferably overnight. Edited to add: I recently made this with one tin sliced pineapple and one tin peach halves. I mixed the juices from the tins and decorated the layers and the top with both types of fruit. Personally I liked this version even better than the original one I posted and encourage anyone interested to try different combinations of fruit.
Heat oven to 375 degrees. Cook beef, onion, celery and garlic in 12 inch skillet over medium-high heat 8-10 minutes, stirring occasionally, until beef is brown; drain. Stir soup, corn, picante, chili powder and pepper into beef mixture. Spoon into ungreased 2 1/2 quart casserole dish. Top with frozen potato nuggets. Bake uncovered 40 minutes. Sprinkle with cheese. Bake 5 to 10 minutes or until bubbly and cheese is melted.
Melt the chocolate with the butter, water and the coffee granules. Cool slightly. In a bowl, beat the egg yolks. Beat in 1 tablespoon sugar. Add to the chocolate mixture and mix well. In an other bowl beat egg whites until stiff peaks form. Add one tablespoon sugar and continue beating until soft peaks form. Gently add to the chocolate mixture until well combined. Refrigerate until ready to serve.
Lightly spray the crock pot with oil. Place onion, carrot, parsnip, apples, pineapple and mushrooms in the crock pot. In a frying pan, brown the roast. Place the roast on top of the vegetables in the crock pot. Rub the roast with the herbs de provence, sprinkle on the garlic salt and lastly rub on the marmalade. Combine the apple cider, apple vinegar, brown sugar, salt and pepper. Pour over the roast. Cover and cook on low for 4 - 6 hours. This is great served with rice, orzo, noodles and mashed potatoes.
Preheat oven to 450°F. Rinse cottage cheese and drain very well. Mash cottage cheese into a mixing bowl. Add cream, sugar, yolks of eggs, salt and butter; mix very well and add nutmeg. Beat egg whites to stiff peaks. Fold into cottage cheese mixture. Line a pie plate or pudding dish with the piecrust. Pour in the cheese custard. Bake at 450F for ten minutes, reduce heat to 350F and bake for an additional 30 minutes. Serve at once.
In a small bowl, stir together pecans, honey and lemon peel. Use a melon baller to remove the cores from the bottom of the pears, then peel the pears. Spoon about 2 tablespoons of the pecan mixture into the hollow of each pear. Lightly roll pie crust into a 12-inch circle; cut into 4 wedges. Place 1 pear on each wedge. Brush edges of pastry with milk. Gently shape dough around pears, trimming away excess dough and pressing to seal. You can make ahead to this point, then cover and chill up to several hours. When ready to cook, add 5 minutes to the cooking time. Brush pastry with milk; sprinkle all over with coarse sugar or roll pears in the coarse sugar. Place on a parchment-lined baking sheet and bake in a 400 degree Fahrenheit oven until golden brown, about 25 minutes (30 minutes if completing from chilled). If desired, drizzle with extra honey just before serving. Serve warm.
In a large bolw, dissolve Jello in 1 1/4 cups of hot water. Add 1 1/4 cups cold water and stir. Chill until just beginning to set. Meanwhile, grind together cranberries and apples (I use a food processor). Add pineapple, oranges, sugar and nuts (if using). Mix. When Jell-O has begun to set, add fruit mixture. Fold in well. Pour into a large mold and refrigerate until set.
Mix beaten eggs, corn starch and salt in med size bow and set aside. Zest the orange into a small bowl or large measuring cup. Cut the orange in half and juice 3 tablespoons into the zest. Add the soy sauce, sugar, rice vinegar, ginger and crushed peppers to the zest and juice, mix and set aside. Heat 1/2" oil in a wok or frying pan until hot. Dip the cubed chicken into the cornstarch/egg mixture letting the excess drip off. Fry cubes in a single layer in hot oil, turning as necessary until cubes are golden; drain on paper towels. Repeat until all of the chicken is fried. Drain the oil from the pan. Place all of the cooked chicken back in the pan on a med/high heat. Stir the orange sauce and pour over the chicken; gently stir the chicken into the sauce until sauce thickens and covers the chicken pieces. Serve with hot rice and a steamed vegetable or veggie stir-fry.