HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large saute pan over medium-high heat, add the olive oil. When heated add the garlic and onion and saute until golden brown. Add the potatoes, codfish and chopped egg and cook until heated through. Remove the pan from the heat and add the parsley and olives.
Combine mayonnaise, and lemon juice with a wire whisk, mixing together until uniform. Add pressed garlic and chili paste and continue to mix once again until uniform in texture. Serve aioli in a small ramekin, bowl, or directly on top of food and garnish with a sprinkle of cayenne pepper. Serve cool to slightly below room temperature.
Preheat the oven to 160°C. Brush pita or Lebanese bread with garlic flavoured olive oil and sprinkle generously with za'atar. Warm in the oven for 5 minutes. Cut into wedges and serve with dips or as an accompaniment to a main meal.
For couscous: Bring chicken broth, 1 tablespoon oil, ginger, garlic, 1 teaspoon salt, turmeric, cinnamon, and cumin to boil in heavy large saucepan. Stir in couscous and remove from heat. Scatter raisins over, cover, and let stand until couscous softens, about 10 minutes. Fluff couscous with fork, breaking up any lumps with fingertips. Transfer couscous to large bowl. Add cucumber, red bell pepper, carrot, green beans, and lemon peel. Whisk remaining 1 tablespoon oil, 1 teaspoon salt, and lemon juice in small bowl. Add to couscous; toss to coat. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving. For chicken: Place 2 1/2 tablespoons oil, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large resealable plastic bag. Add chicken and seal bag, releasing any excess air; turn several times to coat. Let stand at room temperature 30 minutes. Alternatively, chill 1 to 3 hours and bring to room temperature before continuing. Prepare barbecue (high heat). Brush grill rack with oil. Transfer chicken from bag to barbecue with some marinade still clinging and grill until slightly charred and just cooked through, about 4 minutes per side. Transfer chicken to platter and let rest 10 minutes. Stir 3/4 cup chopped cilantro into couscous. Sprinkle almonds over, if desired. Drizzle chicken with oil, sprinkle remaining 1/3 cup chopped cilantro over, and garnish with lemon wedges. Serve with couscous.
Preheat oven to 350 F. Coat 9" square pan with cooking spray; flour lightly. Combine flour,sugar,soda and salt. In a second bowl mash bananas; stir in oil and eggs until just combined. Mix dry ingredients into banana mixture. Stir in chips. Pour batter into pan. Bake 40 minutes or until toothpick inserted into center comes out clean.
Mix all ingredients (not drained) and cook on high on crockpot on high for 2 hours or on low for 4 hours. Serve over hot rice. Enjoy.
mix ingredients (all but last two) in the order listed - batter will be very thick - mix until all dry ingredients are incorporated, but try not to over mix, and fold in apples as gently as possible. press batter down into a greased 9 X 13 pan with the back of a large spoon to even out. sprinkle with cinnamon sugar evenly. bake at 350 for 30-35 minutes, until just beginning to brown on top. allow to cool before cutting to prevent crumbling.
Place pork, garlic and onion in crockpot sprayed with non-stick spray. Spoon about half the pineapple and juice over chops (reserve rest of pineapple and juices). Cook on low for 8 hours. About 30 minutes before serving, combine remaining ingredients, including reserved pineapple. Drain all juices from crockpot. Spoon mixture over pork and turn heat to high for remaining 30 minutes.
Preheat oven to 350°F Coat two 9-inch pie pans with vegetable oil cooking spray. Beat eggs in a large bowl. Mix in the ricotta cheese, vanilla, cinnamon, sugar, zest, and alcohol if using. Pour into prepared pans. Bake in preheated oven for 1 hour to 1 hour 15 minutes, until firm. Let cool, then refrigerate until cold.
Slice sausage into about 1 inch slices and saute with the diced onion until onion is soft, but not cooked through. Place everything in 2 quart CrockPot, stir gently to mix, and cook on low 6-8 hours. Note: Once everything is mixed, you can place the pot in the fridge over night, and just put it on to cook in the morning.
preheat the oven to 400* in a shallow 2 quart casserole or 12x7" pan, combine the cherries, 1 cup of the granulated sugar, the brown sugar, tapioca and almond extract. allow this to stand while you prepare the rest of the dumplings. in a large mixing bowl, sift together the flour, baking powder, and salt. cut in 4 tbls of the butter until fine crumbs are formed. in a small bowl, bet the egg and add the milk. combine with the flour mixture and stir unti just blended. dot the cherries with the remaining 2 tbls of butter. drop the batter by heaping tablespoons on top of the cherries. you should have about 6 mounds. in a small bowl, combine the remaining 2 tblspoons of sugar with the nutmeg. sprinkle on top of the butter. bake for 25-30 minutes or until the fruit is bubbling up in the middle of the pan and the dumplings are golden brown. the baking time can vary quite a bit, depending on the pan you use the how big the cherries are.
Wash and soak beans in BIG pot. Cook garlic, onion, celery and 1/2 the spices in olive oil in a skillet. Add buffalo meat and cook until brown. Rinse beans, and then add water and beef broth in bean pot. Add contents of skillet to bean pot. Add the rest of the ingredients to the big pot. Cook for about 3 hours.
Place the whole salmon in the center of the foil, season with herbs inside and out. Place half the slices of butter inside of the fish and the other half on top of the fish. Do the same with the slices of lemon, arranging them in the cavity and on top of the fish. Fold the foil and roll the edges so that the entire fish is sealed. Turn on the dishwasher, normal or hot cycle and run your dishwasher as you normally would. (Please don't use any soap or anything else) By the time the washer is done with the drying cycle, the fish will be done and ready to serve. Simply unwrap the fish at the dinner table and serve with vegetables of your choice.
Preheat oven to 400 degrees. Stir together the first 8 ingredients in a bowl. (Olive oil to black pepper.). Add 3 Tbs olive oil to a skillet over medium-high heat, and place chicken skin sides down in pan. Cook 9 to 10 minutes or until chicken is browned. Turn chicken to brown other side for a few minutes more. In a foil lined roasting pan, place small red potatoes. If medium or large, cut potatoes in half and and lay cut side down. Lay browned chicken pieces (skin side up) over potatoes and pour lemon mixture over chicken. Evenly spread lemon slices. Bake at 400 degrees for 45 to 50 minutes or until chicken and potatoes are done. Serve chicken with sauce and French bread.
Mix all ingredients into a smooth dough, except eggs, which you beat well, and fold into first mixture. Put grease in frying pan and heat. Put in egg mixture, brown on both sides, cutting and turning while browning. Some like the ruehrei in larger chunks, others finer.
Fill metal bowl with hot water, place dried chiles in the water, let soak for 15 minutes. Brown meat and onions, drain. Return meat to the pot and add Cilantro, Cumin, Chili Powder, Black Beans, Diced Tomatoes, Tomato Paste, Beef Base and Sugar stirring over low heat. Drain the Chiles, reserving the liquid. Place the chiles including the Jalapeno into a blender or food processor. Use reserved liquid to blend until smooth but not watery. Pour mixture into pot. Add Black Pepper and Salt, to taste. Simmer uncovered for at least 1 hour. You can adjust the thickness by simmering longer or by adding more of the reserved liquid. Serve with Corn Bread, chopped onions, cheese, sour cream.
Marinate the water chestnuts in soy sauce for 1 hour. Drain. Roll each chestnut in the brown sugar. Wrap each chestnut with a piece of bacon. Secure with a toothpick. Arrange on a cake rack in a shallow baking pan. Bake at 400 degrees F for about 30 minutes or until golden brown. Drain on paper towels. NOTE: This can be prepared ahead of time and stored in refrigerator until ready to bake.
Clean and dry lettuce the night before if possible or in the morning and put back into the crisper wrapped with a dampened paper towel. Just before serving on the thinnest setting available on the Mandolin slice all the vegetables and crabapples except the avocado slice the avocado into desired slices. Onto a platter put all vegetables, avocados and crab apples into sections and serve lettuce in a bowl separately. This salad can be served with the dressing all ready introduce with the vegetables or can be served 1/2 & 1/2 some of vegetables in the salad with the dressing all ready tossed with the remaining vegetables, avocados and fruit on the side we prefer the 1/2 & 1/2 style and topped with the grated cheese. This salad can of course be reduced or increased to almost any size! Serve with Recipe#463897.
Heat oil in a large skillet or stir-fry pan. Add ginger, and garlic; cook, stirring. constantly, just until fragrant. Toss in sliced mushrooms and cook several minutes or until mushrooms soften and start to brown. Drizzle in the soy sauce and seasme oil, stirring until most of liquid evaporates off. Remove from heat and garnish with sliced green onions and toasted sesame seeds.
Measure all ingredients into a large ziploc bag, seal and shake to combine. To use, combine 1/4 cup Noodles Mix with 2 tablespoons butter and 1/4 cup milk in sauce pan (also add tuna at this point if desired);heat over medium heat until warm and butter is melted. Toss with pasta (approximately 3-4 cups cooked). For variety, add 1/4 cup grated Cheddar cheese in place of the Parmesan cheese for a different taste.
Remove seeds & dice the red pepper. Remove seeds & dice the hot banana pepper. We love spicy foods, so I don't discard the seeds. In a food processor, gently blend olives and artichoke hearts to a medium chopped consistency. Add the hot banana pepper, red pepper, garlic and basil. Dizzle olive oil & lemon juice over the mixture. Gentley blend to a finely chopped consistency. Transfer to a bowl, and refrigerate overnight. It's really important to follow this step, I've learned this from experience. Serve with fresh baguette thinly sliced and/or crackers.
Marinate chicken in the oil and hot sauce while blending blackening spices. Whisk sour cream and dressing with last 5 ingredients. Roll chicken strips in the dry mix one at a time and place on non-stick cookie sheet (do not layer). Spray tops of tenders with"Pam", or lightly brush with oil. Bake in top half of PREHEATED 425 degree oven for 10-15 minutes. Let cool, serve on platter with dipping sauce in the middle.
Blanch the green beans in salted boiling water for one or two minutes. Strain then plunge into an ice bath. Strain again, and spread them on a towel to dry while you prep the other ingredients. Combine all ingredients through the basil, reserving 1/4 cup toasted pine nuts. Whisk vinegar, oil, garlic, dijon mustard and sugar until emulsified. Toss with green bean mix. Let the salad marinate for up to an hour, top with the remaining pine nuts. You can serve it immediately, but the longer it marinates, the better it will taste. It was even more delicious for lunch the next day.
Mix cold risotto with all ingredients except breadcrumbs, and season to taste. Pour into well-buttered 9" round baking dish, top with crumbs, and bake at 350 until mixture is set and edges begin to brown and crisp. Cool, cut into wedges, and serve as a side dish. Good for breakfast, too!
There are FOUR layers to make: BOTTOM LAYER (cake): Bake according to directions on box using 2 round pans, then cool. Once cooled, use the cake from one pan as one layer (you do not need the second cake from the second pan. In other words, you only need half the box cake recipe). Place this round cake at the bottom of a CHEESECAKE PAN. Press it with your fingers and flatten the cake a little. This is the bottom layer out of four layers. SECOND LAYER (the chocolate mousse): Melt chocolate and cream cheese together. Let cool. Soften gelatin with cold water for 1 minute, then add boiling water, stir until dissolved and clear. Let this cool while you start whipping the heavy cream and sugar. As cream starts to thicken, add gelatin. Continue to whip until stiff peaks form. Add 1/4 of the cream to the chocolate mixture and mix thoroughly. Then fold this into the remaining cream. Once you have it completed, spread this chocolate mousse onto the cake and refrigerate. THIRD LAYER (the custard): Beat egg yolks until pale. Add sugar, flour, and gelatin, then beat until mixed. Bring cream and vanilla extract to a boil. Add a small amount of cream to egg mixture while stirring. Gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan. Continue to cook until custard begins to thicken. Cool slightly, then pour on top of the chocolate mousse layer and freeze while getting the fourth layer ready. FOURTH LAYER (the icing): Please note: this makes a lot of icing so feel free to half this part of the recipe (I just happen to like a lot of icing on top). Bring butter and cream to a boil, pour over chocolate and let sit for 5 minutes. Stir until smooth. Let cool until it starts to thicken. Remove cake from freezer, remove the cheesecake pan collar, then pour some of the icing and use a spatula to spread it evenly across the top and sides of the cake. While this is still wet, put chocolate chips onto the side of the cake. Optional: Melt half a cup of white chocolate chips (in the microwave) and swirl into the icing if you want yours to look like the picture. Refrigerate the cake. Be sure to see the picture. Serve cold. Delicious! Enjoy! --Adrienne.
Cook all together in a crock pot for 4 hours on low. Shred meat. cook 1 additional hour. Enjoy!
Prepare muffin pans by rolling out pie dough and cutting 4-inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill. In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes. In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed. Add egg and vanilla and mix well. Drain raisins. Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts. Bake at 400F for 15-20 minutes; filling will be lightly browned but still bubbling. Canadians fall into two camps about butter tarts and are quite loyal to their favourite type: runny or firm. I like runny-- the type that dribbles when you bite into one; if you like firm, bake them for the full 20 minutes, even adding another minute or two if you wish. Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.
Preheat oven to 350*. Grease and sugar a 9x9-inch pan. Melt butter in medium, microwaveable bowl on high power for 1 minute; stir. Add 1 cup morsels; do not stir. Beat eggs in large mixer bowl until foamy. Add sugar; beat until light lemon colored, about 5 minutes. Stir in morsel-butter mixture. Add flour, salt and almond extract. Mix at low speed until combined. Spread 2/3 of batter into prepared pan. Bake 15 to 17 minutes, or until light golden brown around edges. Remove from oven to wire rack. Spread jam over warm crust. Stir remaining morsels into remaining batter. Drop tablespoons of batter over jam. Sprinkle with almonds. Bake 25 to 30 minutes, or until edges are browned. Cool completely in pan on wire rack. Cut into bars.
Heat butter in a medium saucepan over medium heat. Add orzo and cook 3 minutes, stirring constantly. Stir in broth and water; bring to a boil. Reduce heat and simmer until liquid is absorbed, and orzo is done, about 15 minutes. Remove from heat; stir in cheese, basil, salt and pepper. Sprinkle with pine nuts. Serve immediately.
In shallow non-metal pan or dish, combine orange juice, chili powder, cumin and garlic; mix well. Add chicken breast halves; turn to coat well. Let stand at room temperature for 15 minutes to marinate. If marinating chicken for more than 15 minutes, cover and refrigerate. Meanwhile, heat grill. Cook rice as directed on package, omitting margarine and salt. When ready to grill, oil grill rack. Remove chicken from marinade; discard marinade. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cover grill; cook 5 to 7 minutes on each side or until chicken is fork-tender and juices run clear. Thinly slice each chicken breast half. Serve over hot cooked rice; top with salsa. Broiler directions: Marinate chicken and prepare rice as directed above. Line broiler pan with foil; spray rack with non-stick cooking spray. Remove chicken from marinade; discard marinade. Place chicken on sprayed rack. Broil 4 to 6 inches from heat for 5 to 7 minutes on each side or until chicken is fork-tender and juices run clear. Serve as directed above.
In a food processor blend together the nuts, garlic and salt to a paste. Add the basil and begin blending while simultaneously slowly drizzling in the oil. Stir in the cheese by hand in the bowl with which you plan to serve the sauce inches. Bon Apetite! NOTE- walnuts can be substituted for the pine nuts.
DRAIN pineapple, reserving juice. Add cold water to juice to measure 2 cups; set aside. STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in measured liquid. Refrigerate about 1 1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in pineapple chunks and oranges. Spoon into 6-cup serving bowl. REFRIGERATE 4 hours or until firm. Garnish as desired. Store leftover gelatin in refrigerator.
Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch baking dish. Combine flour, sugar, salt and baking soda; set aside. Over medium heat, bring peanut butter, butter and water to a boil; stirring frequently. Pour into flour mixture. Add eggs and buttermilk; mix well. Pour into the prepared baking pan and bake for 35-40 minutes. Cool 30 minutes. In a microwavable bowl, microwave chocolate morsels and whipping cream for 1 minute; stirring halfway through and spread on cake and refrigerate. Cut into bars when ready to serve.
Into a Collins glass, over ice, add the ginger ale, orange juice, and grenadine. Stir well. Garnish with maraschino cherry and perhaps a lemon or orange slice. Serve with a straw.
Mix ingredients together and store in an airtight container. Rub meat thoroughly with mixture several hours before using.
Fill a large bowl with ice water and set aside. Mix the sugar, tapioca, milk and egg yolks together in a medium saucepan. Cook on medium-high heat, stirring constantly, until mixture comes to a full boil. Remove from heat, transfer the pudding to a medium bowl, and set in the ice bath. Chill for at least 1 hour or until pudding cools completely. To prepare the parfaits: place 3 tablespoons tapioca in a small parfait glass. Spread one tablespoon of sauce or preserves over the tapioca. Top with 3 more tablespoons tapioca and 1 more tablespoon sauce or preserves. Finish with a final layer of 2 tablespoons tapioca. Repeat with 5 more parfait dishes and garnish with nuts, candies, chocolate pieces, or a sprinkle of cinnamon, if desired.
Put all in crock pot and cook on low 6-8 hours, or on high 3-4 hours.
Preheat the oven to 375° F. Grease a baking dish (I use olive oil). I like to tenderize my chicken breasts by going over them a few times with a meat mallet, but you don't have to do this if you don't want to. Place the chicken breasts in the greased baking dish, and season them with salt and pepper (both sides). Bake the chicken for 15 minutes. Make sure to drain the spinach really well - I squeeze mine with my hands to make sure I've gotten out as much liquid as possible. Mix together the drained artichoke hearts, drained spinach, chopped shallots, garlic, yogurt, mayonnaise, Parmesan, and Gruyere. After the chicken has cooked for 15 minutes, pour the spinach/ artichoke mixture on top of the chicken breasts, and cook, uncovered, for 25 more minutes. Let stand for 5 minutes before serving.
Combine everything, mixing lightly. Chill. Serve on toast, crackers, Melba toast, or your choice. Use as you would use tuna salad.
Combine butter, chocolate chips and butterscotch chips in 4 quart saucepan. Cook over low heat stirring constantly, until melted. (4-6 min.) Stir in peanut butter until well mixed. Remove from heat. Add cereal & marshmallows, toss until well coated. Press mixture onto bottom of buttered 13x9 inch baking pan. Refrigerate until firm (about 30 minutes). Cut into bars. Store refrigerated.
Place all items (except biscuits) in gallon freezer bag. Freeze. Thaw bag (in bowl) overnight then cook on high for for hours. Put biscuits on top for another 30-45 minutes or until cooked through.
Core out the cabbage. Bring water to boil in a good sized pot. Place cabbage in so cut side will be down in pot. Let simmer several minutes and one by one remove leaves. Pile them on top of each other so that the steam will continue to soften them a bit. When cooled, remove the hard vein of cabbage with a knife so that the leaves are about the same thickness. You should have 18 to 20 leaves. Pick out the 15 nicest and set the rest aside. It may come in handy for "repairs" of the other leaves. Then slice thin. This suggestion was taken by one of the readers. Peel and dice onions. In a medium frypan, place olive oil and the chopped onions. Saute on medium low until the onions have softened quite a bit. Shut heat off. To the onions now add the rice (uncooked). Stir and let cool. The rice will absorb some of the flavor of the sauteed onions. In a large bowl, add the meats, seasonings, egg and cooled onion/rice mixture. Mix well. Divide meat mixture into 15 portions. Place meat mixture in the center bottom portion of the cabbage leaf. Roll up and tuck in the cabbage at both ends. Now retrieve the sliced up left over cabbage and place in on the bottom of a 4 quart ovenproof pot. Layer the rolls on top of this and pour about 2 cups of ketchup on top. Add water so that the rolls are covered by at least 1/2" of water. Cover with lid or foil and bake at 350 degrees for 2 hours 15 minutes.
Mix the salt into the warm water (120F-130F) and pour into the bread machine pan. Next, add the olive oil, flour, sugar and the yeast last (may be place into a little indentation in the center of the flour). If necessary, add 1/2 teaspoon ascorbic acid (Vitamin C) to help the yeast feed. Set the bread machine to a 2 lb size and white light, white medium, white dark, whole wheat or french settings. Push start and come back in 3 1/3 to 4 hours. :-).
Set up three bowls: 1 with flour, seasoned with salt and pepper; 1 with egg and 1 tablespoon of water and seasoned with salt and pepper and 1 with bread crumbs and ground almonds. Preheat oven to 450 degrees F. Cut cheese into 2 equal pieces. Dredge the cheese first in the flour, then the egg wash and finally in the bread crumbs. Place the cheese in a small cazuela, drizzle with olive oil and season with salt and pepper. Bake in the oven for 5-7 minutes or until golden brown and the cheese is soft. Immediately drizzle with the Hot Garlic Vinaigrette and sprinkle with slivered almonds and parsley. Serve with warm crusty bread. For the Vinaigrette: Heat oil over low heat in saute pan. Add garlic and cook until light golden brown. Remove from heat and whisk in the vinegar. Season with salt and pepper.