HumbleIntelligence/food-ner-1-Million huggingface dataset:
For the Spice Blend: In a bowl, stir together all the ingredients. For the Lentils: In a heavy 3 to 4 quart saucepan, melt the butter over medium heat. Add the onion, shallots, ginger, and a large pinch of salt, cover and cook, stirring occasionally, until the onion is soft, 8-10 minutes. Uncover, stir in the garlic and the spice blend, and cook, stirring, for 2 minutes. Add the cabbage, potatoes, rhubarb, lentils, brown sugar, and bay leaf, along with enough cold water to cover by 1 inch. Raise the heat to high and bring to a boil, then reduce the heat and simmer gently, uncovered, until the lentils are tender, about 30 minutes. Stir occasionally and add more water as necessary to keep the dish fairly soupy. When lentils are tender, season with salt to taste, stir in the peas, and simmer until the peas are just tender, about 4 minutes.
Beat the egg with sugar. Add the oil slowly. Add vanilla and milk and continue beating. Add self rising flour nad beating until the mixture combine. Put it in the oily pan, in to the oven (350F). Let the cake cool, then cut the upper section. face:. cut the mango and pineapple to cube. glaze:. heat the sugar, water, and saffron until the liquid become less. Let cool. Pour over the fruit. After 15 minute brush the liquid from the fruit over the cake. put the fruit over cake and design it with whipping cream.
Shake with ice and strain into a glass. Garnish with a slice of lemon on the edge of the glass.
Wash and dry roast and place in crock pot. Sprinkle with seasoning mix and place vegetables around roast. Add water. Cook on high for 2 hours. Reduce to low setting and cook another 3 to 4 hours until fork tender. Remove roast and slice. Discard the vegetables.
Cut the cabbage in quarters, Remove core with sharp knife. Cut into 1" slices. Using a food processor with the metal cutting blade place 1/4 of the cabbage in the bowl and using the pulse button, quickly pulse 35 times. Place chopped cabbage in a large bowl. Add the sugar, grated carrots, minced bell pepper, vinegar, half and half or milk and mayo. Mix thoroughly. Cover and chill.
In a large glass or stainless-steel bowl, combine the fennel, chickpeas, olives, capers, parsley, garlic, and tomato. Add the vinegar, oil, salt, and pepper and toss. Remove some of the soft center from each half roll, leaving a 1/2-inch shell. Mound the filling onto the bottom of each roll. Drizzle any remaining juices over the filling. Cover with the top of each roll. If you have time, wrap each roll tightly in aluminum foil and let sit for 15 minutes or up to 2 hours. Otherwise, press down on the rolls firmly so that the dressing moistens the bread.
Slice kielbasa into circles. Combine ketchup and jelly and cook over medium heat until mixture forms a thin glaze. Add kielbasa and cook until kielbasa is hot.
Empty drink mix into a large pitcher, add water and rum, stir until drink mix is dissolved. Add mint, and refrigerate until ready to serve. Stir in club soda. Serve over ice in tall galsses, and add a lime slice to each glass.
Cook pasta to package instructions. Cook bacon until crisp, cool then chop. Slice then chop tomatoes. Place in a strainer or colander to drain off any excess liquid. Arrange lettuce in the bottom of a bowl. Top with pasta, tomato, cheese, cubed chicken onions, avocado. This can be done ahead of time. It looks very pretty to arrange the toppings in row. Immediately before serving top & toss with vinaigrette dressing.
1. Preheat oven to 400. 2. Sift dry ingredients into a bowl. Transfer to a food processor along with the butter, cut into small pieces. Pulse 5-6 times until just blended. 3. Return flour mixture to bowl, and add 3/4 cup milk. Stir until dough can easily be formed into a ball. If mixture is too dry, slowly add up to 1/4 cup more milk until proper consistency is reached. 4. Let the dough rest for 30 minutes. 5. Spray a baking sheet with cooking spray. Put the dough directly on the baking sheet and use hands to press into a rectangle approximately 1 inch thick. Cut dough into biscuit shapes using a floured glass or biscuit cutter. 6. Organize biscuits on pan so that sides are touching. Bake 10 - 12 minutes until golden brown. Watch carefully to avoid burning bottoms.
Place salmon on lightly greased baking sheet or broiler pan and season with salt. In small bowl, combine vinegar, honey and chili powder and mix well. Spread mixture evenly over fish. Roast at 400°F for 10 to 15 minutes or until fish flakes when tested with fork.
Cook and drain beef. (I rinse the beef under hot water to remove all of the grease -- it is rich enough!). Melt butter in a pan and when melted and lightly sizzling add the flour. Whisk until combined and gently simmer the butter/flour mixture for about two minutes to remove the flour/starch taste but don't let it brown any. Add the 1.5 cups of milk and quickly whisk until smooth. SImmer until thick over medium heat stirring constantly. It will be quite thick. Add the half and half cream and quickly whisk until smooth. Cook over low heat until thickened. Add the beef and adjust the seasonings. Serve over good biscuits well buttered. This is a very creamy and rich gravy. You may use 2 cups whole milk if you need to omit the cream. If it is too thick for your taste -- then dilute with more milk -- but it usually is perfect the way it is written. Leftovers are excellent.
Coat a large nonstick skillet with cooking spray. heat over medium-high and add garlic and cook, stirring, 30 seconds. Add scallops, scallions, and hot pepper sauce. Cook, stirring, over medium-high heat 2 minutes. Add wine and lime juice and continue cooking and stirring 3 minutes or until scallops are just cooked. DO NOT OVERCOOK or scallops will toughen. Use a slotted spoon to transfer scallops to a platter. Season with salt and pepper and garnish with cilantro and lime slices.
Heat water and stock in a medium saucepan over medium high heat. Stir in rice and bring to boil. Reduce heat to low. Cover and simmer for 20- 25 minutes or until rice is tender and liquid is absorbed. While rice is cooking, heat oil in a wok over high heat and add garlic, ginger, shallots and chilli pepper. Stir fry 30 seconds or until fragrant. Remove from heat. Fluff rice with a fork and stir into ginger mix, adding coriander.
Drain and grind cashews to a fine paste. Use as little water as possible. In a heavy suacepan put sugar and paste. Cook on slow to medium heat. Cook stirring continuously till a soft lump is formed. Add ghee and cardamom powder and mix well. Spread on a clean greased worksurface. Roll lightly with a rolling pin, to 1/8" thickness. Apply silver foil. Cool, cut into diamond shaped katlis.
Combine sugar, lime juice and water in a bowl. Stir to mix and then let stand until sugar is almost completely dissolved, about 15 minutes (mixture will be thick). In a blender or food processor, combine the sugar and lime juice with the berries (stems removed). Blend until smooth. Pour the mixture into ice cube trays and freeze until firm, then unmold and pack into resealable freezer bags. Alternately, pack into freezer containers and freeze. Mixture will become solid, but will have consistency of a very firm sherbet, so you'll be able to scoop portions from main batch, then reseal mixture and store again in freezer. For each strawberry daiquiri: In blender jar, combine 3 tablespoons rum (light or dark), 1/4 cup Frozen Strawberry Daiquiri Mix (2 average-sized cubes that have been frozen in ice cube trays) and about 3/4 cup of ice cubes (7 or 8 average sized cubes). Blend until smooth. For a non-alcoholic frozen drink, replace the rum with unsweetened pineapple juice. For a Strawberry Pina Colada: In blender jar, combine 3 tablespoons rum (light or dark), 1/4 cup Frozen Strawberry Daiquiri Mix, 3 tablespoons unsweetened pineapple juice, 1 tablespoon coconut cream and about 3/4 cup of ice cubes. For a non-alcoholic version, omit the rum.
Heat the olive oil in a saucepan; add the garlic and saute in the oil for about 2 minutes, stirring frequently. Remove from the heat. Place cooked pasta into a serving bowl; add garlic-oil mixture and toss gently. Add the broccoli, bell peppers, tomatoes, and capers to the pasta; toss to combine. Right before ready to serve, add in the lemon juice and salt and pepper to taste; toss gently. Sprinkle pine nuts and parsley on top; serve immediately. Pass around a cruet of balsamic vinegar and lemon wedges for those who want to add a little splash of zesty flavor to their pasta dish.
Bring 1 1/4 cups rice and 2 1/2 cups water to the boil in a small saucepan. Add a dash of salt, lower heat to lowest setting, cover pot and cook rice for 15 minutes. Remove from heat and allow to cool to nearly room temperature, covered. Uncover and fluff with a fork (the arborio will not fluff like a pilaf does, but will have nice, toothsome chunks of sticky rice). Empty rice into a large bowl. Add beans, corn, tuna, parsley, onion, celery, dill pickles and raisins. Combine. Make dressing: Put all dressing ingredients in a mini-processor and whizz to emulsify. If you don't think it is tart enough, add more lime juice and/or balsamic. Add salt and pepper to taste. Pour dressing over the salad and stir gently to coat all ingredients. Taste salad and adjust seasoning as it may need more salt and pepper, as per your preference. Chill for at least 2 hours before serving to allow flavors to blend.
Treat a large non-stick stockpot with cooking spray. Heat the garlic and onions over medium heat for 5-7 minutes, until onions begin to soften. Add celery, broth (reserving 1/4 cup), and bay leaves. Bring to a boil, reduce heat, cover and simmer 20 minutes. Meanwhile, puree the tofu in a food processor along with reserved broth. Ensure that the tofu is totally smooth! Once the celery is softened, remove the bay leaves from the soup, and use an immersion blender (or perform batches to the food processor) to puree the celery and onions. With the soup on the stovetop over medium low heat, add the smooth tofu, white pepper, hot sauce, and lemon juice. Heat gently before serving. Top with parmesan cheese and additional hot sauce as you like!
In a heavy 2-quart saucepan mix together the chicken broth, half-and-half, onion, salt, white pepper & hot pepper sauce. Several hours before serving, peel the avocado, then pit & cut it into 1-inch pieces. Place in a medium, nonreactive bowl. sprinkle with lemon juice, then cover with plastic wrap & refrigerate until ready to use. Just before serving, put 1/4 cup of the chicken broth mixture in a blender. Bring the rest of the broth mixture to a boil in the 2-quart saucepan, then reduce heat to low. Add avocado to the blender & process until smooth, then pass this mixture through a coarse-mesh sieve. Add the sieved avocado mixture to the simmering broth & heat, BUT DO NOT LET IT COME TO A BOIL. Salt to taste. Serve immediately with croutons (if using) on the side, or make it several hours ahead of time, cover with plastic wrap & let it cool, then chill completely before serving.
Preheat oven to 300° F degrees. In a medium bowl combine flour, soda and salt. Mix well with a wire whisk. Set aside. Blend sugars in a large bowl using an electric mixer set at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until light and fluffy. Add the flour mixture and blend at low speed until just combined. Do not overmix. Shape dough into marble-sized balls. Place balls on ungreased baking sheets, 1 inch apart. Bake 10-11 minutes. Do not brown. Transfer cookies to a cool flat surface with a spatula. TO PREPARE THE FILLING: Blend cream cheese and sugar in medium bowl. with an electric mixer on medium until fluffy. Add apple butter and beat until smooth and thoroughly combined. With a small knife spread 1 teaspoonful of apple cream on the bottom half of each cooled cookie. Top with another cookie to create a sandwich. Repeat with remaining cookies and filling.
Preheat oven to 325 degrees F. Grate the almond paste on the large holes on a grater; until you have about 1 3/4 packed cups. In an electric mixer (preferably a heavy duty one with a paddle blade), combine the grated paste and the granulated sugar on low speed for about 2 minutes, mixing until it resembles coarse crumbs. Gradually add the powdered sugar and keep mixing for about a minute until it's well combined. Increase the speed to medium and add the egg whites, vanilla, and salt and mix until it's just combined (the dough will be wet and sticky) then add 1/3 cup of the chopped pistachios to complete the dough. Place remaining chopped pistachios in a shallow dish. Roll the dough into 1-tablespoon sized balls, then dip one side of each ball into the reserved chopped pistachios to coat only that side. Place cookies, pistachio side up and 1 inch apart, on a parchment-lined cookie sheet and press each one lightly so that they adhere to the paper. Bake cookies for 25 to 30 minutes and until the tops are evenly colored and the bottoms are smooth and golden brown when lifted carefully with a metal spatula. Let the macaroons cool on the baking sheets, then pull them gently off the parchment paper. They can be stored for up to 5 days at room temperature in an airtight container. Makes about 30 cookies.
In a large skillet (preferably nonstick), heat oil over medium-high heat. Add onion; cook and stir until tender, about 5 minutes. Stir in mushrooms and ham. Cook and stir until mushrooms are tender, about 8 minutes. Meanwhile, cook pasta according to package directions; drain; return pasta to saucepan. Add mushroom-ham mixture, peas, chicken broth and pepper; cook and stir until hot, about 3 minutes. Just before serving, add grated cheese.
Preheat oven to 450 degrees. Place chicken tenders in the bottom of a standard casserole dish. Sprinkle taco seasoning over tenders. Layer ingredients in order from black beans to doritos. Bake in oven for 30-40 minutes. Enjoy!
Combine first 6 ingredients oin one bowl, and the next four in another bowl. Cover each and refrigerate beteen 2- 24 hours. Stir once and drain. Pour 1 cup warm water into a pie plate. Carefully dip rice papers into water, one at a time. Place papers one at a time on clean kitchen towels (not touching). Let soften until pliable. Place 1/4 cup bean sprouts on each rice paper near the edge. Place one rounded tablespoon of each vegetable mixture on the sprouts. Fold in the ends, and tightly roll the rice paper. Place seam side down on a plate. Cover with a damp towel, and repeat until done. Cover and refrigerate for up to 2 hours. Cut each roll in half diagonally to make 12 pieces. Garnish with carrot and cilantro.
Beat peanut butter, butter, and shortening in large mixing bowl on medium to high speed for 30 seconds. Add sugars and baking soda and beat till combined. Beat in eggs and vanilla till combined. Beat in as much of the flour as you can with the mixer on medium speed, scraping sides of bowl occasionally. Stir in any remaining flour with a wooden spoon. Insert a wooden stick into the side of each candy bar piece. Form about 2 tablespoons dough into a ball shape around each candy bar piece, making sure the candy bar is completely covered. If desired, roll the ball in decorative candies or colored sugar, gently pushing candies into the dough. Place cookies 2 1/2 inches apart on ungreased cookie sheet. Bake in 325 degree oven for 15-20 minutes or until golden and set. Cool on cookie sheet for 5 minutes. Remove from cookie sheet and cool completely on rack.
Wash the potatoes and put them into a saucepan with boiling water. Boil them until tender, about 20 minutes. Meanwhile peel and finely chop the onions, and sautee them in a little oil on a medium heat until soft. This should take about 10 minutes. Once the onions are soft add the chopped tomatoes and garlic to the pan, and the frozen spinach if using. Simmer these together, stirring frequently, until the spinach is thawed and heated through, and the sauce has thickened. Once the potatoes are tender and the sauce has thickened, if you are using fresh spinach you should add it to the sauce now and quickly stir it in to wilt it. Drain the potatoes and add them to the sauce, stirring to coat them evenly. Now serve.
Use a deep glass bowl or small punch bowl. Crumble half of the baked cornbread in the bottom of the bowl. Top with half of the beans. In a small bowl, combine the tomatoes, onions, green pepper, and jalapeno peppers. Spread half of the tomato mixture over the beans, then sprinkle with half the bacon, half the cheese and half of the corn. In another small bowl, stir together the sour cream, salsa, mayonnaise and Ranch dressing mix. Spread half of the sour cream mixture ofer the corn (drop by spoonfuls and spread gently). Repeat the process with the remaining ingredients. Cover and chill for several hours before serving. Garnish with a little shredded Cheddar cheese if desired.
Cook the tortellini in a large pot of boiling salted water until tender (about 4-5 minutes) drain and rinse under cold water; place in a large glass bowl. In a bowl whisk together the olive oil, lemon juice, red wine vinegar, parsley, oregano, garlic, salt and Parmesan cheese (add in a small amount of sugar if desired and season with black pepper to taste). Pour the dressing over the tortellini; toss to combine; cover and chill for 4-24 hours. To prepare the salad; add in spinach leaves, feta cheese, onions slices and cherry tomatoes; toss gently to combine with the tortellini/dressing mixture. Season with more salt and pepper if desired. Mound on a large serving platter or plate, and arrange the egg quarters around the edge. Delicious!
Use microwave to heat water. In large mixing bowl, add both boxes dry Jello. Stir in hot water to completely dissolve Jello. Start preparing veggies/fruit/nuts, shred, chop, dice, whatever. About 2 cups works best and assures a bit of crunch in each bite. Then begin stirring into Jello mixture, one at a time, each of your prepared veggies/fruit/nuts. Blend in mayonnaise, blend in evaporated milk, and blend in cottage cheese. Add Lemon Pepper, give another real good stir so everything is well distributed. Can be poured into mold or attractive serving bowl if desired, or leave in mixing bowl. Return combined gelatin salad to fridge, thoroughly chill. Can be turned out onto plate or scooped.
1. In a small saucepan over medium heat, mix pineapple juice, brown sugar, garlic, and soy sauce. Remove from heat just before the mixture comes to a boil. 2. Place meat in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes but may marinated overnight. 3. Preheat grill for medium heat. Thread meat lengthwise onto wooden skewers. 4. Lightly oil the grill grate. Grill chicken or pork 5 minutes per side, or until juices run clear. They cook quickly, so watch them closely. Note: time is 20 minute active work time for cooking and preparing marinade, 30 minute for mininum marinating time.
Mix together ground beef, and onion,and fry til done. Add rest of ingredients. Simmer til hot. Serve on hamburger buns.
In large bowl, beat egg whites with cream of tartar until soft peaks form. Add 1/2 cup (125 mL) of the sugar, 2 tablespoons (25 mL) at a time, beating until stiff peaks form. In another large bowl, beat egg yolks and remaining sugar for about 4 minutes or until pale and thickened. Beat in vanilla. Combine flour and baking powder; stir into yolk mixture. Fold in one-quarter of the egg whites until combined; fold in remaining egg whites. Fold in pecans. Scrape batter into 10-inch (4 L) tube pan. Bake in centre of 325°F (160°C) oven for about 50 minutes or until firm to the touch. Invert onto legs of pan. Let cool completely. Remove cake from pan. Cut cake horizontally into 3 layers. Icing: In bowl, whip cream and sugar. Using 1 cup (250 mL) of the whipped cream, spread over top of bottom layer. Place second layer on top and repeat. Top with remaining layer; spread remaining cream over top and sides. Refrigerate for at least 30 minutes or up to 24 hours. Butterscotch Sauce: In saucepan, whisk together brown sugar, cream and butter; bring to boil. Let cool completely. Drizzle some of the sauce over cake. Serve remaining sauce alongside.
In a large bowl, combine the hash browns, soup, milk, cheese, 1/2 cup butter, onion, salt and pepper. Pour into greased crockpot. Cover and cook on low for 4-1/2 to 5 hours or until potatoes are tender. If desired: Just before serving, combine the cornflake crumbs and remaining butter in a pie plate. Bake at 350° for 4-6 minutes or until golden brown. Stir the potatoes and sprinkle with crumb topping.
Mix. Fry in hot oil until med-dark brown, about 1 - 3 minutes per side probably. Drain on paper towels.
Coat a large nonstick skillet with cooking spray and heat over medium-high heat for about 30 seconds. Add garlic, onion and celery to skillet; cook, stirring frequently, until vegetables are tender, about 5 to 10 minutes. Coat a 3-quart or larger slow cooker with cooking spray; spoon in vegetables. Place same skillet over medium-high heat and brown beef, breaking up meat with a wooden spoon as it cooks, about 5 to 6 minutes; pour off any liquid and add meat to slow cooker. In a small cup, combine flour and 1/2 cup of broth; stir until lump-free. Pour flour mixture into same skillet; add remaining 2 1/2 cups of broth. Bring to a simmer, scraping up any browned bits in bottom of skillet with a wooden spoon, and then pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper. Cover slow cooker and cook on low setting for 2 hours. Serve soup topped with crumbled chips. Yields about 3/4 cup of soup and 3 tablespoons of chips per serving. Note: If the soup cooks too long, the cheese could separate. If that happens, combine 1 tablespoon of all-purpose flour and 1/4 cup of soup in a cup; stir to a paste. Stir flour mixture back into soup in slow cooker; cover and cook on low setting for 10 to 15 minutes (does not affect POINTS values).
Preheat oven to 350°F. In the top of a double boiler, mix together the cornstarch, sugar and salt; add 13/4 cup boiling water, stirring to blend. Cook 15 minutes over simmering water, stirring until thick and smooth. Beat yolks slightly; pour the cornstarch/sugar mixture into the yolks slowly, stirring constantly. Return double boiler to the stove and cook 2 minutes longer. Remove from stove and add butter, juice and peel, stirring until well blended; let cool, then pour into pie shell. Arrange grapefruit segments, thick side out, around the edge of the pie on top of the filling. To make the meringue, whip the egg whites until stiff peaks form, adding 6 Tbs of sugar gradually as you beat. Pile the meringue on top of the filling, inside the circle of grapefruit segments. Place in the oven 7-8 minutes until the meringue turns golden-brown.
If fish fillets are large, cut into serving pieces. Mix butter and lemon juice. In another bowl, mix flour, salt and white pepper. Dip fish into butter mixture; coat fish with flour mixture. Place fish in ungreased square baking dish, 8x8x2 inches. Pour remaining butter mixture over fish; sprinkle with paprika. Cook uncovered in 350 degree oven until fish flakes easily with fork, 25-30 minutes. Garnish with parsley sprigs and lemon slices if desired.
Heat 2 T. olive oil in a large soup pot or Dutch oven over medium heat. Saute onion, celery, and green pepper for about 5 minutes, until softened. Add potato, and cook for another 5 minutes. Add fresh thyme, bay leaves and Cajun seasoning, and cook for another minute or so to blend seasonings in, then stir in tomatoes. Cook for another minute or so to blend, then add chicken, okra, and cole slaw mix and combine. Stir in chicken broth and water and bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Stir in spinach, then cover and simmer for another 5 minutes. Before serving, taste for seasoning, and add salt, if necessary. (Some Cajun seasonings have a lot of salt, so additional salt might not be necessary.) Remove thyme sprigs and bay leaves. Enjoy!