HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook pasta according to package directions. Drain and keep warm. Meanwhile in a stir-fry pan or large skillet heat olive oil. Crumble and cook Italian sausage until almost done. Add garlic, zucchini and onion; stir-fry 2-3 minutes. Add tomatoes, parsley, basil and the rest of the seasonings. Stir-fry an additional 1-2 minutes. Remove from heat and stir in pasta. You could also plate the pasta and just serve the stir-fry over the top if desired. Top with Parmesan cheese and serve immediately.
Preheat oven to 375 degrees. In a glass baking dish, arrange orange roughy fillets and cover with olive oil. Sprinkle with tarragon, paprika and kosher salt. Bake for 25 minutes if fillets are frozen. Check to be sure they are done--you can usually tell by looking, because the fish will have shrunk quite a bit from cooking. It will also flake when prodded with a fork. I served this with some roasted brussel sprouts (roasted in a 375 degree oven at the same time as the fish was cooking, sprinkled with olive oil and kosher salt. YUM!).
Preheat oven to 350 degrees F. Cut polenta into 18 slices. Put red peppers and spinach into food processor and pulse a few times until chopped. In an 8x8 baking dish, spread approximately 1/2 of the spaghetti sauce. Line the bottom of the pan with polenta slices (you should use 9 slices). Sprinkle bread crumbs on top of the polenta slices. Spread the red pepper/spinach mixture on top of the polenta. Sprinkle more bread crumbs. Place the rest of the polenta slices on top of the red pepper/spinach mixture. Spread the rest of the spaghetti sauce on top of the polenta. Top with remaining bread crumbs. Cover the dish with foil. Bake for about 35 minutes. Remove foil and bake for 5 more minutes.
cream crisco, sugar and eggs, add mashed pinto beans and applesauce.beat till fluffy -- add dry ingredients.beat till smooth. stir in raisins, and nuts. drop by tspful on greased cookie sheet. bake at 375* for 15-20 minutes.or golden brown. cool on rack.
Thickly spread the cheese on one slice of bread. Put a handful of Spinanch on top, and spread this out. Cut the tomato, and place this on top. Add salt and pepper. Thickly spread the red onion chutney on the other slice of bread and add to the sandwich!
Heat oil in large pot over medium-high heat. Add onions, bell peppers and garlic; saute 5 minutes. Add beef, cumin and cayenne pepper; saute until beef is brown, breaking up beef with back of fork, about 8 minutes. Add crushed tomatoes, broth, peas and capers. Simmer until picadillo is thick, stirring occasionally, about 20 minutes. Season with salt and pepper and serve.
Melt chocolate with liqueur flavoring in saucepan on lowest heat or in to of double boiler over warm water, stirring often. Dip ball of spoon in chocolate, hold above chocolate until drips have fallen off back into the saucepan. Lay spoon on wax paper to harden. Dip 1 more time. Once they've hardened you can wrap the spoons in decorative cellophane and tie with pretty ribbons. To use, simply stir into your coffee. Yum.
Make a regular peanut butter and jelly sandwich like you normally would. Before closing the slices together, put a layer of the banana slices between the layers of peanut butter and jelly. Butter one side of sandwich. Melt 1 teaspoon butter in small frying pan. Put unbuttered side in pan. Continue as if making a grilled cheese sandwich.
In medium saucepan, bring the chicken stock to a boil with the sliced ginger and 1/2 teaspoon of the white pepper. Cover and simmer over low heat for 5 minutes. Strain and return the stock to the saucepan. Add the julienned ginger to the stock and return it to a boil. Reduce the heat to low. Gently stir in the eggs, breaking them into long strands, and cook for about 30 seconds. Stir in the spinach and remove from heat. Season with salt and the remaining 1/2 teaspoon white pepper. Ladle into bowls and serve immediately.
Add the beef, onion and salt to a large pot and add water to cover. Bring to a boil, reduce heat to medium-low and simmer for 1 1/2 to 2 hours, or until meat is very tender. Remove the meat and reserve the stock for soup or other recipes. Shred the meat with your fingers when it is cool enough to handle. Add the olive oil, vinegar, oregano, salt and pepper to a large bowl and whisk together. Add the tomatoes, sliced onion and chiles and toss together. Set a side for a few minutes to let the vegetables marinate. Gently toss the shredded beef and avocados with the marinated vegetables and adjust seasoning. Spread on a serving platter and serve chilled or at room temperature with warm tortillas. VARIATIONS: Salpicon can also be made with chicken (salpicon de pollo), seafood (salpicon de mariscos) or tuna (salpicon de atun). Other possible additions: chopped lettuce, chopped cucumbers, olives, pickled jalapenos. Garnish with lime wedges, cilantro and crumbled queso fresco if you like. Substitute sour orange juice or lime juice for the vinegar for a more tropical flavor.
Plug in the sandwich maker to heat up. In a small frypan fry chicken until cooked. Cut chicken into slices. Spread butter onto one side of the bread and tomato paste onto the other. Place 2 of these bread slices into the jaffle maker, butter side down. Top with chicken, cheese and ham. Place remaining slices of bread on top, paste side facing into the chicken filling. Cook in jaffle maker until browned to your liking.
Place the ingredients in a shaker with ice. Shake and then strain into 3 shot glasses. Down the hatch!
Make the topping in a small bowl. cut margarine very small and get soft to room temperature using a serving size spoon like a pastry blender, mix in other ingredients until crumbly (Do it for a few minutes. put aside and come back and do it again several Times. In a bowl place the thawed peaches and sugar and sprinkle with cinnamon. Set aside for a FEW MINUTES. Strain off the excess juice. make the batter ingredients well and pour onto bottom of well greased 9" x 13" metal pan. Arrange the peaches on top of the batter evenly. Sprinkle topping evenly OVER THE TOP. Bake 350 degrees for 70 minutes.
Season the chicken with salt and pepper on both sides. Set up a dredging station with the flour, beaten egg and bread crumbs each in its own separate shallow bowl. In a large skillet, heat the olive oil over medium-high heat. Dredge each piece of chicken in the flour, then the egg, then the bread crumbs and place it carefully in the skillet. Cook the chicken for 3 to 4 minutes on each side. Transfer the chicken to a wire rack or a paper towel-lined plate to drain. For the panini: Heat the panini press to medium-high heat. Whisk together the honey and Dijon mustard in a small bowl; set aside. For each sandwich: Spread butter on two slices of bread to flavor the outside of the sandwich. Flip over both slices and spread 1 tablespoon honey mustard on the other side of each slice. Top one slice with a breaded chicken breast, followed by ham and cheese slices. Close the sandwich with the other slice of bread, buttered side up. Grill two panini at a time, with the lid closed, until the cheese is melted and the bread is toasted, 4 to 5 minutes.
Add all ingredients to a double boiler and stir until melted. Transfer to 5x7" baking dish or 8x4" loaf pan, lined with parchment paper or foil. Transfer to fridge for 3-4 hours, or until set. Cut into cubes and enjoy!
Preheat the oven to 350F, spray 9-inch cake pan with vegetable spray. TOPPING: Stir together corn syrup, brown sugar, margarine and cinnamon in the cake pan. Place in the oven for 3 minutes or until mixture has melted. The mixture should be sticky. Place the apples and cranberry on top. CAKE: Combine the sugar, apple sauce, oil, egg, egg whites, vanilla and cinnamon in a large bowl, using a whisk or electric mixer. In another bowl, stir together flour and baking powder. Stir the dry ingredients into the apple sauce mixture in batches, alternating with the yogurt, making two additions of dry and one of wet, and then stir just until the mixture is combined. Spread it over the fruit in the pan. Place the pan in the center of the oven and bake for 25 to 35 minutes or until a tester comes out dry. Let cool on a wire rack for 20 minutes, and then turn out onto a large platter.
In a greased (2 quart) glass oven-proof baking dish, mix bread and raisins. Beat eggs, sugar, vanilla, and salt until well blended. Set aside. In a 4-cup glass measuring cup heat milk and butter on HI (max power) 4 1/2 to 5 minutes, or until steaming hot. Gradually stir in egg mixture. Pour over bread and raisins, sprinkle with cinnamon or nutmeg. Cover with wax paper. Cook on 50% power (simmer) for 12 to 14 minutes. When cooked, center may be soft, but will set as it cools. Serve warm or cooled. Add whipped cream, cool whip, or ice cream for an extra treat. Refrigerate leftovers (if any)!
Preheat oven to 425°F Place crust in 9-inch pie pan. Prick bottom of crust with fork. Line crust with foil. Bake 10 minutes. Remove from oven; remove foil. Return to oven until crust is golden brown, about 7 minutes. Cool slightly. Heat large saute pan over medium heat. Add sausage, crumbling well. Cook through. Add peppers, onions, herbs and pepper; cook until onions are translucent, stirring occasionally, about 10 minutes. Spoon sausage mixture into pie shell. Sprinkle with Mozzarella and Parmesan Cheeses. Whisk eggs and milk in bowl. Pour over sausage mixture. Bake until egg mixture is set, puffed and golden, about 25-30 minutes. Cool before slicing.
Melt ice-cream gently in a medium saucepan over low heat. Blend cornstarch and water together, and whisk into the melted ice cream, until mixture boils and thickens. Transfer the mixture to a large bowl, cool. Whisk in the liqueur and half the cream, then fold in the remaining cream. Can be re-warmed, gently, in the microwave.
Prebake graham cracker crust according to package directions; let cool. In a large saucepan, combine the sugar, cornstarch, and salt; whisk in the milk and egg yolks. place over medium heat; cook/whisk until the mixture starts to thicken and comes to a low boil, about 5-7 minutes. Continue to whisk and heat until quite thick, about 1 1/2 minutes. Remove from the heat and whisk in the butter, vanilla, and chocolate chips until the filling is uniform in color. Stir in the coconut and pecans. Pour filling into the cooled pie shell. Gently press a piece of plastic wrap directly against the filling, leaving no gaps or air pockets, to prevent a skin from forming. Let cool to room temperature, then refrigerate for at least 3 hours or overnight. Shortly before ready to serve, make the topping: using a chilled bowl and chilled beaters, beat the cream with an electric mixer until it holds soft peaks. Add in the chocolate syrup and continue to beat until it is stiff but not grainy. Stir in the pecans and coconut. Smooth topping over the pie, mounding it in the center. Drizzle with additional chocolate syrup.
For the peanut sauce: In a small saucepan over medium heat, mix all the ingredients. Stir and cook until reduced to a creamy sauce, about 5 minutes. Set aside. For the spicy orange sauce: In a small saucepan, whisk all the ingredients and bring to a boil. Let simmer until it thickens, about 1 minute. Set aside. For serving: Serve with dumplings, egg rolls or spring rolls.
Place the blueberries, orange rind and juice into a food processor or blender and process to a puree. Strain through a sieve into a bowl or pitcher. Stir the maple syrup and yogurt together in a large mixing bowl, then fold in fruit puree. Churn the mixture in an ice cream machine, following the manufacturer's instructions, then freeze for 5-6 hours. If you do not have an ice cream machine, transfer the mixture to a freezerproof container and freeze for 2 hours. Remove from the freezer, turn out into a bowl, and beat until smooth. Return to the freezer and freeze until firm.
Preheat water for the angel hair spaghetti if that's what you will be having with this meal. You want the water ready for the angel hair at a certain point in the chicken preparation. Timing will be important to have everything come together correctly. Prepare the chicken breast(s). What you want are chicken pieces that are about a quarter inch thick. You can pound a breast down to that thickness if you wish. I prefer to use a partically thawed breast from the freezer and slice it to the proper thickness. This produces two or three slices from a typical large breast. It's easier to slice the breast if it's still partially frozen; it doesn't slide around as much. Mix the dry ingredients and coat the chicken pieces. Coat them well and completely. I find the natural juice in the chicken as it further defrosts is sufficient but you can use an egg wash if you need to or want to but be aware it will change the taste. Reserve some of the coating mix to later thicken the sauce. (You might want to reserve the mix before coating to avoid contamination by raw chicken juices even though you will be cooking. When the water is heated, mushrooms sliced, and chicken coated you can start. Using medium high heat in a large skillet fry the chicken pieces for two minutes until the first side is browned. You should not need more than two minutes for this. Turn the chicken pieces over. Directly add the mushroom slices around the sides of the chicken. Cook another two minutes. After the two minutes stir the mushrooms and then add the Marsala wine. Cover and turn the heat down. Simmer for ten minutes. When you've got the cover on put the angel hair in the spaghetti water to cook for eight to ten minutes depending on how "done" you like your pasta. After the ten minutes your pasta is done and the Chicken Marsala is ready to finish. Drain the pasta and set aside. Uncover the chicken and stack the chicken pieces up in one side of the skillet. Slowly add the reserved coating mix, stirring constantly. This is to thicken the sauce. Add the amount you need to thicken the sauce to the degree you want. Stir constantly to minimize clumping. (Note: if you want to minimize clumping put the coating mix into a jar, add a bit of water, close and shake until a thick mixture results. Add this slowly to thicken the sauce.). Dish and serve.
Whisk all the ingredients together until well blended and slightly thickened. Check seasoning and adjust to taste. Serve with mixed salad leaves and tomatoes. Also excellent if used with lightly cooked and cooled spring vegetable salads such as peas, baby carrots, new potatoes and young broad beans. Store any unused dressing in a bottle or jar in the fridge for up to 2 days.
Blend butter, syrup, vanilla, and salt in a large mixing bowl. Add confectioners sugar all at once. Mix together, first with a spoon, then with hands, kneading well. Turn out onto a board and continue kneading until mixture is well blended and smooth. Store wrapped in a tight container in a cool place. Makes about 25 centers.
Clean and crush berries. Put in large saucepan. Cut peach slices into pieces and grind in food processor or food mill. Add to berries. Mix pectin and cinnamon into the fruit mixture and cook over high heat until mixture comes to a boil; stirring constantly. Add sugar all at once. Bring to a full boil and boil hard for 1 minute, stirring constantly. Remove from heat. Skim and stir to remove foam. Ladle into hot jars and seal.
Combine sour cream, mayonnaise, horseradish, apple cider vinegar, mustard powder, salt and both peppers in a medium bowl. Chill for at least an hour before serving. May be refrigerated for up to 5 days. Use instead of mayo. Perfect with steaks, London broil, prime rib, burgers, sandwiches, meatloaf, fish, an addition to your potatoes and even hot dogs! Amazing versatile sauce.
Mix together all ingredients, reserving 1 cup of cheese for topping. Bake at 350F degrees for 60-90 minutes. Add cheese for last 20 minutes. Crumbled (cooked) bacon or sausage may be added if desired.
Preheat oven to 350*F. Grease and flour a 15x10x1" baking pan. In a large bowl, combine the cake mix, water, oil, and eggs; beat with an electric mixer on low speed until moistened. Beat for 2 minutes on medium speed; stir in the chocolate chips. Spread batter evenly into the prepared pan; bake for 18-28 minutes, or until the cake springs back when touched lightly in the center. Cool for 5 minutes on a wire rack. Gently spoon and spread 1 1/4 cups of the warm fuge sauce evenly over the cake; cool for 1 hour, or until completely cooled. Carefully spoon the frosting over the fudge sauce; spread evenly to the edges. Spoon the remaining 1/4 cup fudge sauce in tsp. over the frosting; swirl slightly to marble.
Open teabags and place them in a coffee pot with the strings dangling outside of the pot. Place the coffee pot on the burner in your coffee maker. Pour enough water in the top of the coffee maker to fill up your coffee pot. (No filter is needed). Turn the warmer on and let steep for 15 minutes. After the 15 minutes are up turn the warmer off and let the pot sit on the burner for an additional 15 minutes. Fill a gallon pitcher about 1/3 full of cold water so that the hot tea doesn't burn the bottom of it. Add your 1/2 cup of sugar to the water and stir with a long handled wooden spoon until sugar has dissolved. When tea is done pour from the coffee pot into the gallon pitcher. Stir tea and add more water to the jug until it is full. Keep tea chilled in the refrigerator for up to a week. Enjoy! :).
Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper. In a food processor or in a mixing bowl, combine flour, sugar substitute, and baking powder. Add the margarine and pulse until mixture forms fine crumbs (if working in a bowl, cut in margarine with a pastry blender or two knives). Add egg, lemon zest, and lemon juice. Pulse until mixture forms a dough around the blade (mixing in a bowl, stir until moistened and gathers into dough). Turn dough out onto a lightly floured work surface. Knead 2 or 3 times, adding additional flour if needed (dough should be sticky). Form dough into a log about 2 inches (5 cm) in diameter, transfer log to the prepared baking sheet. Bake for 20 minutes. Remove from oven and let cool on the baking sheet, set on a rack for 15 minutes, reduce oven temperature to 275°F (135°C). With a sharp knife, cut the log diagonally into 1/2-inch (1.25 cm) slices then cut each slice in half. Arrange the half slices, standing upright on the baking sheet and bake for another 10 minutes. Transfer biscotti to wire racks to cool. Once cool, store in airtight containers until ready to serve.
Cut chicken into bitesized pieces. dice apple and celery. halve the grapes if big otherwise leave them whole. mix mayo, creme fraiche or yoghurt and chive and pour over the chicken, celery, grape, apple and walnuts in a bowl, stir to cover arrange salad on individual plates and place the chicken salad on top. Serve!
Preheat oven to 350°F Spray a large cookie sheet with cooking spray and set aside. In a medium bowl, stir together both flours, baking soda, 1 tsp cinnamon, ginger, allspice and salt. Set aside. Combine granulated sugar and remaining 1 tsp cinnamon in a small bowl. Set aside. In another medium bowl, beat together brown sugar, peanut butter and butter on medium speed of electric mixer for about 1 minute. Add molasses, egg and vanilla. Beat again until smooth. Using a wooden spoon, stir flour mixture into peanut butter mixture. You will be making a stiff dough. Using your hands, shape dough into 1 1/2-inch balls. Roll balls in reserved cinnamon-sugar mixture. Place on cookie sheet at least 2 inches apart (they spread a lot when baking). Flatten cookies slightly using a fork. Bake cookies for 7 minutes. They may appear undercooked, but that's okay. Remove cookies from oven and immediately transfer from pan to a wire rack to cool.
Preheat oven to 325 degrees. Beat together eggs, sugar and oil. Add zucchini and remaining ingredients, mixing well. Bake in 4 well-greased loaf pans for about one hour. Freezes well, if there's any left after your family goes through the kitchen.
Whisk all ingredients together, pour over 1 pound of steak and marinade for at least 3 hours, turning each hour. Grill over med-high about 6 minutes per side.
Place chicken in an 11x7-inch baking dish. Combine onions and next 6 ingredients; stir well, and pour over chicken. Bake, uncovered, at 350 for 50 minutes or until chicken is done, basting occasionally with plum sauce mixture.
Slice the tomatoes into twelve 1/2-inch slices. Slice the bocconcini into twenty-four 1/2-inch slices. Arrange the tomato slices on a serving plate, alternating them with 2 slices of bocconcini. Place the basil leaves between the bocconcini slices. Drizzle with the olive oil. Sprinkle with basil and season with salt and lots of fresh ground black pepper.
In a large saucepan, heat oil over medium heat. Add garlic, onions, chile powder, cumin seeds, chile flakes, and coriander and saute 2 to 3 minutes. Add chicken, increase heat to high, and saute until no longer pink, 7 to 10 minutes, stirring to break meat into rough chunks. Stir in remaining ingredients except masa, rice, and garnishes. Bring to a boil, reduce heat slightly and simmer, stirring occasionally, until mixture is fairly thick, but still slightly liquid, about 1 1/4 hours. Sprinkle in masa, stir and simmer until thick, about 15 minutes more. Serve over steamed rice and garnish with cilantro sprigs and lime wedges.
Preheat oven to 400 degrees F. Blanch broccoli 2 minutes, remove with slotted spoon and plunge into cold water. Drain and pat dry; place in large bowl. Cook potatoes in same water about 7 minutes. Drain well and add to broccoli. Stir in tomatoes, white beans, and olives. In a small bowl, combine olive oil, garlic, salt, pepper, and red pepper flakes. Pour over vegetables and toss gently to coat. Season with basil and oregano to taste if you like. Spread half of vegetable mixture in a shallow 12x7" baking dish coated with cooking spray. Sprinkle with half the cheese. Spoon on remaining vegetables and top with remaining Parmesan. Cover with foil, and bake about 30 minutes or until hot and bubbly. Remove foil and bake 5 more minutes.
Preheat oven to 350°F Place all dry ingredients (for biscuits) and shortening in the bowl of an electric mixer. Mix, using paddle attachment, until crumbly. Add buttermilk and mix just until dough comes together. Gently roll out dough to 3/4-inch thickness and cut 4 biscuits with a round cutter. (a glass also works well). Glaze with egg wash and bake 15-20 minutes. Split the biscuits in half horizontally. Toss the berries with balsamic vinegar and 1/2 of the honey. Set aside. Whip the cream in a small mixing bowl to soft peaks. Add the remaining honey and whip to stiff peaks. Spoon the strawberries over the bottom half of each biscuit. (Make sure you use that sauce as well!). Spoon the whipped cream over the strawberries and finish by placing the top half of each biscuit on the cream. Garnish with mint and serve immediately!
For the cookies: Preheat oven to 350°F. Mix everything together and chill for 2 hours. Roll out to about 1/4 to 1/2 inch thickness. Cut in squares, approximately 3x3 inches. Put filling on an angle in the middle of each square. Fold in both sides, towards the middle on top of filling. For the filling: Mix all together. Bake cookies at 350°F for 10-15 minutes or until brown.
400 degrees 8-10 min. Mix sugar and shortening together. Add applesauce. Beat eggs and add to applesauce. Add dry ingredients. Stir in choc chips.
Combine tomatoes, basil, olive oil, garlic, Italian seasoning and salt in a large bowl and blend thoroughly. Cover, set aside and marinate for at least 1 hour. Heat a large, nonstick skillet over medium heat. Add butter and let melt. Stir in white wine and bring to a boil. Add heavy cream and Parmesan cheese and bring to a simmer. Let sauce reduce to desired consistency. Add cooked, drained pasta and marinated tomatoes to skillet. Stir to thoroughly coat pasta with sauce. Transfer pasta and sauce to serving platter and top with mozzarella cheese. Grill or saute shrimp until internal temperature reaches 150°F and set aside. Place serving platter in broiler for 2-3 minutes, or until cheese has melted. Top pasta with cooked shrimp and serve.