HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse the starch off the rice in a strainer under cold water for 30 seconds. Bring the water to a boil over high heat in a large pot that has a tight fitting lid. Add the rice, stir it just once, and boil, uncovered, for 30 minutes. Pour the rice into a strainer over the sink and drain for 10 seconds. Return the rice to the same pot, off the heat. Cover immediately and set aside for 10 minutes (this is the steaming part). Uncover, fluff with a fork, and season with salt.
Preheat oven to 375. Generously coat a 6-oz. ramekin with the butter. Pour the whipping cream into bottom of ramekin. Crack eggs into the ramekin and gently coax the yolks toward the center, using a spoon if necessary. Sprinkle with salt and pepper, then top with minced chives and parmesan cheese. Lightly sprinkle top with paprika. Bake until set around edges and still a bit jiggly in the center, about 12 minutes. (For firm yolks, bake an additional 3 minutes.) Let sit 2 to 3 minutes to set and serve immediately. Note: For easier oven transfer, set ramekins on a large baking pan.
In a large saucepan, heat oil and cook sausage and onion until tender. Stir in garlic powder, tomato, and bell pepper and cook for one minute. Stir in beans and black pepper. Add water to cover and simmer until heated through. Stir in cilantro right before serving.
Cook pasta according to package directions; drain, reserving 1 1/2 cups hot pasta water. Cook ham in hot oil in a large skillet over medium-high heat 4 to 5 minutes or until crisp. Remove ham, reserving drippings in skillet. Drain on paper towels. Saute shallots in hot drippings 3 to 4 minutes or until tender. Stir in garlic; saute 1 minute. Add reserved pasta water to shallots and garlic; bring to boil. Stir in hot cooked pasta, and remove from heat. Stir in egg yolks, 1 at a time. Reduce heat to medium, and cook, stirring constantly, 2 to 3 minutes or until creamy. Remove from heat; add cooked ham, Parmesan cheese, and remaining ingredients. Sprinkle with additional Parmesan cheese, if desired. Serve immediately.
Make crepes if using homemade & set aside. Preheat oven to 350°F. Heat the oil in a large skillet until hot enough to sizzle a slice of mushroom. Add the mushrooms all at once and cook, stirring, over medium-high heat until they begin to brown. About 10 minutes. Stir in the parsley, thyme, garlic, salt & pepper. Cook for 1 minute. Reduce heat to medium and stir in the spinach. Cover & cook until just wilted, about 2 minutes. Uncover & add the goat cheese, stirring until melted. Spoon mixture down the center of each crepe. Roll up crepes and arrange side by side in a 13x9 baking dish. Sprinkle with mozzarella cheese. Cover pan with foil and heat until cheese melts, about 15 minutes. Serve warm.
Mayonnaise Relish. Combine all the ingredients together in a bowl and refrigerate until ready to use. Fish Cakes. In a large bowl combine all the ingredients down to the panko flakes, add a few tablespoons of panko flakes to the mix to bind ingredients together. Shape into patties, you will get about 6 large or 8 medium patties from this. Pour more panko flakes onto a plate, coat the outside of each pattie with panko flakes. Heat a little oil in a pan, add patties and cook both sides, until browned and crisp on the outside. Serve on buns or over salad as I did and top with relish.
Mix Olive Oil and lemon juice together. Sprinkle fillets with thyme, salt and pepper and marinade in oil and juice about 10-15 minutes. I used a George foreman indoor grill sprayed with canola oil so the fillets would not stick and both sides cooked simutaneously. I cooked about 5 mins and then used a spray bottle and spritz the fillets with the lime juice and resumed cooking for about 3 more minutes.
Combine cereal, oats,raisins and white chocolate chips in a big bowl. Warm honey, brown sugar, and light corn syrup in a saucepan on the stove top, stirring to combine. Add peanut butter and vanilla and stir to combine then take off heat. Pour mixture over cereal mixture and mix well. Press into a 9 x 13 ungreased pan. Be sure to press hard into pan all over so they don't fall apart. Put in refrigerator for an hour to cool which makes them easier to cut. Cut into 15 bars and enjoy. You may also wrap in wax paper and freeze.
Coat a frying pan with oil, then place over medium heat. Cook tilapia about 7 minutes per side, or until opaque and flaky. Meanwhile, in a small bowl, whisk together yogurt, lime juice and garlic salt. To assemble, place cooked tilapia in tortillas, top with cabbage, yogurt sauce and salsa.
Spray a 8x8-inch baking dish with cooking spray. Mixture batter ingredients right in prepared pan. Let rest for 10 minutes. Combine cinnamon mixture in a small bowl by mixing with fork. Top batter evenly with cinnamon mixture, poke topping thoroughly into batter with fingers or the end of a spoon. Place in a COLD oven; set temperature to 350°F Bake 25-30 minutes, until lightly browned and firm in center. Cool 10 minutes. Combine icing ingredients and drizzle over warm cake.
In small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1 1/2 inch up sides of a greased 9 inch springform pan. Bake at 350 for 10 minutes. Cool on a wire rack. In microwave or heavy saucepan, melt chocolate chips; stir until smooth. Cool. In mixing bowl, combine egg yolks, cream and vanilla; beat well. Gradually stir a third of the cream mixture into melted chocolate until blended. Gradually stir in remaining cream mixture. Pour into crust. Place pan on a baking sheet. Bake at 350 for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. For frosting, in mixing bowl, cream butter. Combine confectioners sugar and cocoa; add butter with enough milk to achieve frosting consistency. Pipe into center of dessert, Refrigerate leftovers.
Preheat oven to 350°F; grease 13x9-inch baking pan. Remove dough from wrapper; let stand at room temperature about 15 minutes. Press dough into prepared pan evenly. Spread jam over dough, set aside. Combine flour and brown sugar in medium bowl, cut in butter with pastry blender or two knives until mixture is crumbly. Sprinkle flour mixture over jam layer. Sprinkle with nuts. Bake 25 minutes or until top and edges are lightly browned. Cool completely in pan on wire rack. Cut into bars.
In large saute pan, heat olive oil over medium high heat, add butter to melt. Add trinity (onion, celery, red pepper)and saute gently for a few minutes until aromatic. Lower heat and add garlic and prosciutto, cooking a minute more. Carefully add wine, and cook until liquid has nearly evaporated. Remove from pan and hold. In same pan, add a splash of olive oil and heat, adding shrimp. Cook until heated through and pink. Do not overcook! Remove from heat. In large saucepan, add half & hslf, butter and trinity mixture. Bring just to boil, then reduce heat and gently simmer, stirring occasionally to allow sauce to slightly thicken. Meanwhile, bring water to boild for pasta. Add angel hair and cook approximately 4 minutes (al dente). Drain, reserving 1/2 c pasta water. Toss pasta with some of the pasta water and cover to keep warm. When sauce is slightly thickened (about 10 minutes), add parmesan cheese, ground peppers and chopped basil, salting to taste. As sauce is thickening, add cooked shrimp to heat through. Place angel hair pasta on plates, spooning sauce over pasta and topping with freshly grated parmesan & garnish with a pinch of chopped basil.
Combine the melted butter with the cake mix; mixture should be crumbly, if butter is too hot, it will just be sticky. Reserve 1 1/2 cups of the mixture for topping. Pat the remaining crumb mixture into an ungreased 9"x13" casserole. Combine the peanut butter and the marshmallow creme together and spread evenly over the crumb mixture pressed into the pan. Crumble the reserved 1 1/2 cups of cake mixture over the fluffernutter layer. Bake 20 minutes at 350°F. Cool and cut into approximately 36 bars.
I used a 5 to 6 quart crockpot. Make a roux with the flour and butter. I use the stove top. But you can use the microwave. Set aside. Chop up the onion and celery, and dump it into your crockpot. Add the cooked chicken. Pour in the chicken broth and milk. Add Velveeta. Stir in the flour and butter mixture. Add hot sauce. Cover and cook on low for 6-8 hours, or on high for 3-4. The soup is done when the celery and onion reach desired tenderness and the flavors have melded.
Cook macaroni according to package directions, drain and rinse with cold water until cool. Mix all ingredients. Chill for 4 hours. Note: Add more mayonnaise if needed to coat ingredients evenly.
Place beans in a Dutch oven or soup kettle; add water to cover by 2". Bring to a boil; boil for 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain. Add broth, water, ham bone, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 2 hours (I find I usually add at least an hour to this). Saute' onions, carrots and celery in oil; add to soup along with cubed potato (if using). Cover and simmer 1 hour longer. Debone ham and cut into chunks; return to soup. Skim fat (I find I don't have any to skim). I like to mash some of the beans once they get soft. My total cooking time is more like 6 hours than 4 hours. Great served with corn bread.
Set oven to 325 degrees. Butter a 9-inch baking dish. Spread the bread cubes into the bottom of the baking dish. Arrange the banana slices over the top of the bread, then sprinkle with chocolate chips and nuts. Drizzle the caramel sauce over top. In a bowl beat cream with eggs, cream cheese and cinnamon until smooth and combined; pour evenly over the top. Let stand at room temperature for 20 minutes. Bake for about 45-50 minutes to 1 hour. Let stand for 15 minutes before serving. Serve warm topped with ice cream. Delicious!
Heat wok& oil. When oil is hot, put in the garlic& onions. Stir fry until the garlic is slightly browned. Add in the ground beef or chicken slices. When the meat is 80% cooked, add in the mixed peas or vegetables. Stirfry until the meat is cooked. Add in the rice, oyster sauce, soy sauce& ground tumeric. Mix all together. Stir fry for another 2 minutes. Serve with your favourite chili sauce.
*Cook the egg noodles as directed on the package. *Cut chicken into bite sized pieces and dice up the onion. *Put the onion and chicken into a large frying pan, add the olive oil, Season All and garlic and fry until the chicken is cooked thoroughly. *When the chicken is cooked, add the two cans of soup, bacon pieces and the sour cream. *Drain the egg noodles and combine them with the sauce mix.
In small bowl, combine honey with juice concentrate, orange zest, garlic, and the red pepper flakes. Set aside. Pound chicken to approximately 1/4 " thickness. Cut into bite size pieces. In a plastic bag mix together the flour, garlic powder, salt and pepper. Toss chicken pieces to lightly coat with flour mixture. In a large non-stick skillet, heat butter and oil over medium-high heat. Add chicken and stirfry until just cooked through. Pour honey mixture over chicken and cook, stirring to coat all chicken pieces with spicy honey-orange glaze. Sprinkle with parsley and green onion. Tip: As stated above, you can leave the chicken breasts whole. Pour the glaze over chicken that has been cooked through, turning chicken to coat as sauce begins to thicken, about 2 minutes. Serve chicken breasts with honey-orange glaze spooned over the top. Garnish with parsley and green onions.
Process biscuits and half the pecans in food processor to form fine crumbs. Stir in butter and press into a deep 20cm fluted pan with removable base. Refrigerate. Add 1/4 cup milk to the combined custard powder and caster sugar to form a smooth paste. Stir in the remaining milk and microwave on HIGH (100% 750W) for 3 minutes. Whisk well and return to microwave for a further 1 1/2 minutes. Allow to cool until warm, placing a piece of plastic wrap on the top to prevent a skin forming. Alternately, stir mixture in a saucepan until it thickens to the desired consistency. I personally had trouble using the microwave to get the custard thick enough so experiment with your microwave until you get the desired results. The custard should be quite thick. Pour into pie shell and refrigerate for 20 minutes. Remove pie carefully from pan and place on serving plate. Scoop ice-cream onto custard layer and drizzle with ice-cream topping. Sprinkle with remaining chopped pecans or walnuts. Serve immediately but be careful serving the tart as it can fall apart if you haven't made the biscuit base even enough. Note: You do need a very soft biscuit for the base, shortbread is rich but slices more easily so don't substitute other biscuits. Also if you don't like nuts, just leave then out entirely, my kids don't like walnuts and picked out the ice cream with the 'yukky' bits.
Preheat oven to 350 degrees Fahrenheit. Combine the milk and vinegar in a bowl and set aside to sour. In another bowl, combine the flour, cornmeal, sugar, baking soda, and salt. Whisk the eggs into the soured milk; stir into the dry ingredients and set batter aside. Melt butter in a 12-inch cast-iron skillet and pour in the batter. Pour the cream into the center and slide the skillet into the oven. Bake until golden brown on top, about 45 minutes. Slice into wedges and serve warm. (It's perfect on its own, but be prepared that people are going to want to put something on the spider cake -- butter and honey, jam, or just butter.). NOTE: You can use 2 cups of buttermilk instead of souring regular milk. And, if spider cake inspires you to buy a cast-iron skillet, you'll need to season it when it first comes out of the box (unless you buy a preseasoned one.).
Preheat a grill or broiler. Sprinkle the steak with salt and pepper, then grill for about 4 minutes per side or until medium-rare. Remove from the heat and let rest for about 10 minutes. Meanwhile, whisk together the nam pla, lime juice, farlic, shallots, chiles, and sugar. Cut the steak into 1/4 inch slices and immediately toss the steak with the dressing. Place the lettuce, cucumber, mint, and cilantro on a plate and top with the steak and dressing. Serve immediately.
NOTE: The jelly topping is optional, and many people don't like it because it is rather flavorless. It helps to fix the berries in place and keep them fresh longer. You can leave it completely or use a store-bought raspberry jelly, heated until liquid and pour this over fruit. Grease round 11 in (28 cm) form and dust with flour or fine dry breadcrumbs. Preheat oven to 350°F (180 C). Separate eggs. Beat egg whites with salt until stiff but not dry. Set aside. In a large bowl beat egg yolks with water until foamy and light in color. Gradually add sugar and vanilla. Beat until sugar is dissolved and batter is increased in volume. Mix flour and cornstarch, sift over egg yolks. Give egg whites on flour. With a rubber spatula carefully fold egg whites and flour into egg yolks just until blended. Pour batter in form and bake in the lower third of the oven for 18-22 minutes until golden yellow. Let rest in the turned-off oven for another 15 minutes. Remove cake from form and let cool completely. You can prepare ahead until this step and keep well wrapped cake for a day or freeze. For jelly (optional, see note on top), soak gelatin in 2 Tbs cold water for 10 minutes. Heat over low heat until liquid. Add 2 Tbs sugar and rest of water and heat, stirring, until sugar is dissolved. Remove from heat and cool until it is just pourable (20-30 minutes). For topping, whip the cream with 1 Tbs sugar until stiff*(for stabilizing cream, see note at the bottom). Put 1/4 of cream aside for decoration and spread rest evenly on cake. Arrange raspberries on top of cream. Pour jelly over fruit. Let jelly set for 30 minutes. Garnish cake with leftover whipped cream. Serve immediately, cut into 12 wedges. NOTE: If you can't serve it right away stabilize cream before assembling the cake: Soak 1 teaspoon gelatin 10 minutes in 2 Tbs cold water. Heat until just dissolved. Let cool until barely warm. Stir in about 1/4 cup whipped cream. Fold this quickly but carefully into the rest of the cream (volume will deflate somewhat).
Preheat oven to 400. combine bisquick, milk, and cheese in medium bowl. Divide the dough into 12 portions and spoon onto a nonstick cookie sheet, flatten with fingers a bit. Bake for 18-20 minutes. In small bowl combine margarine with garlic powder, heat in microwave for 30 seconds. Brush atop biscuits immediately after removing from oven. Sprinkle with parsley flakes.
1 cup butter = 1/4 cup Greek yogurt plus 1/2 cup butter. 1 cup buttermilk = 2/3 cup Greek yogurt plus 1/4 cup buttermilk. 1 cup oil = 3/4 cup Greek yogurt. 1 cup sour cream = 1 cup Greek yogurt. 1 cup mayonnaise = 1 cup Greek yogurt. 1 cup cream cheese = 1 cup Greek yogurt.
Soak the beans overnight, the longer, the better. Preheat oven at 350 Farenheit (180 degrees Celsius). Drain and rinse the beans and boil in water for about 40 minutes to an hour, until they are soft but not mushy. Make sure you boil them enough; otherwise the beans will be too hard to eat even after baking. Sauce - Saute the onion in a bit of olive on low heat until soft and add the garlic cloves whole. If you want a stronger garlic flavor you can mince the garlic. Add the tomato (you can use cherry tomatoes cut in thin slices, but the traditional way is grating the tomato), the tomato paste, parsley, salt and pepper to taste and about 1/4 cup olive oil. Let it simmer until sauce thickens, about 10 minutes. Once the beans have boiled, drain them and put them back into the pot, add the sauce and mix gently. Pour the mixture in a pan and spread evenly and then pour about another 1/4 cup olive oil over the beans and bake for about 50 minutes until beans are tender. Accompany with feta cheese and bread.
Preheat oven to 350 degrees F. Grease and flour a 12-cup bundt or fluted tube pan. Mix cake mix, pudding mix, 1/4 cup drink mix, eggs, cold water, and oil in large bowl on low speed for one minute, then on medium speed for 4 minutes. Pour into prepared pan. Bake at 350 degrees F for 50-55 minutes, or until a pick inserted in center comes out clean. Cool in pan 5 minutes, then invert cake onto a serving platter with a lip to catch the glaze. If you try to remove the cake from the pan too soon, you're risking losing the top"skin" of it (not such a big deal with a frosted cake, but makes for a not-so-cute glazed cake). While cake is cooling, dissolve remaining 1/4 cup drink mix in warm water in a medium bowl. Whisk in powdered sugar until well blended (no lumps). Prick warm cake at 1-inch intervals with a skewer completely through to the bottom of the cake. Gradually spoon glaze over warm cake, allowing for absorption time between spoonfuls. Store at room temperature.
Empty can of tomato soup into small saucepan. Fill empty soup can 1/2 full of milk (your choice-- skim, 1%, 2%, whole, etc.). Pour into pan. Stir to combine. From a standard size Velveeta "brick" (typically a 2 lb. size), slice off 1/4 of the entire brick. Cut into 1/2" cubes. Place into soup/milk mixture. Over medium heat, stir soup, milk, and cheese cubes to combine. While cheese sauce is being prepared, prepare your choice of elbow macaroni or shell pasta per package directions. Try to time pasta to be done and drained just prior to the cheese sauce being completed. Taste the cheese sauce. Too cheezy? Add a few splashes of milk. Not cheezy enough? Add a cube or two more of Velveeta and stir to combine and melt. When cheese sauce is to your liking, place the hot, drained (not rinsed) pasta back into the pasta pot. Add cheese sauce from sauce pan. Stir to combine cheese sauce and pasta. Serve hot immediately.
In a bowl, combine goat cheese, basil, oregano, thyme, lemon rind, salt and pepper; set aside. (Make-ahead: Refrigerate in airtight container for up to 8 hours.) With sharp knife held horizontally and starting at thinner side, cut each chicken breast in half almost but not all the way through; open like book. Place between sheets of plastic wrap; pound with mallet to even thickness. Roll 2 tablespoons of the filling into a log shape; place into crease of chicken breast. Fold top and bottom over ends of log; fold side edges of chicken over log to overlap. Turn chicken over so seam is underneath. Repeat with remaining chicken. (Make-ahead: Cover and refrigerate for up to 8 hours.) Brush chicken with oil; sprinkle with salt and pepper. Place on greased rimmed baking sheet. Roast in 375 degree oven until chicken is cooked through about 20-30 minutes. In a bowl, cover tomatoes with boiling water; let stand until softened, about 10 minutes. Drain and dice. In large skillet, melt half of the butter over medium heat; fry onions until very soft and golden brown, about 20 minutes. Transfer to bowl. Increase heat to medium-high. Add remaining butter; saute mushrooms and garlic until softened, about 5 minutes. Return onions to pan. Add sherry; cook until reduced by half, about 3 minutes. Stir in tomatoes. Add stock and cream; bring to boil, reduce heat to medium-low and simmer until sauce is thick enough to coat back of spoon, about 4 minutes. Slice each chicken breast on angle into 4 pieces. Spoon sauce onto plates; arrange chicken over sauce.
Preheat oven to 400f degrees. Combine first 7 ingredients in a jelly roll pan or shallow roasting pan coated with cooking spray, toss to coat. Bake at 400f degrees for 35 minutes or until tender, stirring every 10 minutes.
Cut eggplants in half lengthwise. Cook eggplant strips, skin-side down, on a lightly oiled hot grill until tender and lightly browned, or on a baking sheet in a 400-degree F oven for 15 minutes Set aside to cool. Meanwhile, place all remaining ingredients in medium bowl. Cut thick strips of eggplant crosswise into 2-in. chunks and add to the bowl. (May peel eggplant first.) Gently toss well to mix eggplant with seasoning. Garnish salad with cilantro leaves. Serve at room temperature or chilled with all juices.
Cook celery and onion in water over low heat until tender; drain. Combine cooked vegetables, cornbread crumbs, bread crumbs, butter, sage, salt and pepper in large bowl; mix well. Add eggs and broth, stirring until well blended. Spoon dressing into a lightly greased 13 x 9 x 2 inch baking dish. Bake at 400 degrees for 30 minutes or until lightly browned. While dressing is baking, heat pan drippings in a large skillet over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth and milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add giblets, eggs, salt, and pepper, stirring well. When dressing is done, cut into squares, and serve with giblet gravy on top.
Mix mayonnaise, lime and chili pepper in small bowl. Pat dry the scallops, salt and pepper to taste, then grill on high for 3 mins a side or until done. In the meantime, grill vegetables (onions, red bell peppers and asparagus stir-fried with olive oil, salt, pepper and Italian seasoning go well). Serve with a dollop of lime mayonnaise on each scallop. Garnish with a light sprinkle of chili powder.
Cook noodles according to package directions. Drain well. In a 2-quart casserole stir together noodles, chicken or turkey, broccoli, and green onions. In a medium mixing bowl stir together soup, milk, cheese, basil, and pepper. Stir into noodle mixture. Bake, covered, in a 350 degree F oven for 40 to 45 minutes or until heated through. Sprinkle with paprika. Makes 6 servings. Make-Ahead Tip: Prepare casserole; cover and chill up to 24 hours. Bake as above.
Boil sugar and water together for 5 minutes. Add cranberries and boil, without stirring, till skins pop, approximately 5 minutes. Remove from heat and cool.