HumbleIntelligence/food-ner-1-Million huggingface dataset:
Start cooking the rice. Cut chicken breasts into small cubes and sautee with onion and celery. Remove and set aside. Add coconut milk to pan and heat for several minutes, then add red curry paste, simmer medium for 5 minutes. Add fish sauce brown sugar, chicken stock, ginger and garlic. Simmer medium 5-7 minutes. Add the chicken and veggies, bring back up to a simmer and continue simmering for another 5 minutes. We like our veggies bright & crisp, so if you want veggies cooked more, add them first and the chicken later. Serve over rice. Garnish individual servings with soy bean sprouts and chopped green onion. Do not add the sprouts to the pan; only on individual servings.
Mix together the corn, sour cream, and mayonnaise. Slice the lime in half and squeeze the juice from one half over corn mixture; mix well. Chop the cilantro and green onions. Add to the corn mixture. Blend in the cumin and cayenne pepper. Mix in shredded cheese. Refrigerate overnight. Serve with tortilla chips.
Brown the meat and drain off the fat. Add the onions, tomatoes (with juice), sugar, curry powder, vinegar, salt to taste, bananas, apples, jam, and almonds. Simmer gently, stirring frequently for 30 minutes. Add tomato juice to thicken and serve over rice.
Preheat oven to 400 degrees. In boiling salted water, simmer chicken tenderlions, broccoli, carrots, celery, and leeks until chicken is fully cooked and vegetables are tender, but still firm (about 15 minutes). Drain well and set aside. In a medium sized skillet, melt butter and add flour. Cook for 5 minutes and add milk or half-and-half. Bring to a boil and simmer until thickened (about 10 minutes). Dissolve chicken boulillon cubes in 1/4 cup warm water and add to sauce. Blend in grated Parmesean che3ese and remove from heat. Add cooked chicken and vegetables and mix well. Pour mixture into a deep-dish pie plate and cover with pie dough. Seal edges well and brush top with beaten egg. Bake until crust is golden brown and the filling is hot (about 45 to 50 minutes). Brushing a little milk on the top of the pie dough before baking will give the crush a delightful color.
Beat all ingredients together. Pour into 9x13 dish. Bake at 375 degrees for 15 minutes, then 325 degrees for 40-45 minutes. Serve with salsa.
Peel and cube squash and potatoes. Thinly slice garlic, grate ginger and shred carrots. Chop remaining vegetables and steam until tender. Transfer vegetables and juices from steaming pot to large soup pot. Add chicken broth, spices and barley. Simmer for 20 minutes. Serve alone or with a roll. Enjoy!
Mix all ingredients together in a large bowl. Grease 2 loaf pans, 8-1/2 x 4-1/2 x 2-1/2-inch. Bake for 1 hour at 325 degrees. Remove to a wire rack to cool. After 10 minutes of cooling, remove from loaf pans. Continue to cool completely on wire rack.
Preheat oven 350°. In a 9x13-inch pan, place oil. Add potatoes rolling in oil to coat. Arrange chicken and sausage, rolling chicken to coat lightly. Pour the combined tomatoes and seasonings over all. Bake at 350° uncovered for 1 hour 15 minutes. Note: Stacking chicken on top of potatoes is fine.
Preheat oven 350 degrees. Using a mixer, beat eggs, Splenda and maple flavoring in medium bowl. Blend in in margarine and vanilla. Combine flour, baking powder and salt in small bowl. Stir into egg mixture. Fold in coconut, walnuts, and raisins. Spread batter evenly in greased 8-inch square baking pan. Bake until browned and toothpick inserted in center comes out clean, about 20 minutes. Cool in pan on wire rack. Cut into squares.
Place beef into crock pot. Combine remaining ingredients in a bowl, mix well; then pour over beef in crock pot. Cook on low for about 8 hours or until meat reaches desired doneness. Discard bay leaves and serve.
Cut crusts off bread slices and then cut all slices in half. Cut all slices of bacon into thirds. Spread all of the crustless bread halves with cream of mushroom soup. Take 1/3 of slice of bacon and lay the bread slice on top of it, and roll up. Secure with a toothpick. Place on cookie sheet (that has lip on it) Continue until all bread is used up. You can freeze them at this point or bake in the oven on 425 degrees until browned--approximately 20 minutes (turn 1/2 way through baking). (Do not broil as the bread will burn before the bacon is sufficiently cooked). Note: If you freeze them, you don't have to defrost them before cooking.
Cream butter with sugar. Add eggs, juice and vanilla. Beat Well. Add sifted flour. Bake in angel food cake pan that has been greased and floured for 1 hour and 15 minutes in a 325 degree oven. Let cool before removing from pan. Cake can be used for gifts wrapped in tea towel and tied with a bow for teachers gifts.
Cook and drain pasta as directed on package. Place broccoli in boiling water. Cover and cook 1 minute; drain. Immediately rinse with cold water; drain. While pasta is cooking, layer tomatoes, broccoli, bell pepper and onion in 2-quart glass serving bowl. Mix mayonnaise, yogurt, sugar and curry powder in medium bowl. Stir in pasta. Layer pasta evenly over onion in serving bowl. Sprinkle with cheese. Top with bacon bits and parsley. Cover and refrigerate at least 8 hours before serving.
Get a pot of water to set on stove to a high heat. While waiting for the water to boil, chop the green onions, cube the cheese, and dice the pickles. (you can place the diced veggies in a small bowl and set in the fridge -- you don't want the cheese to get too soft.). Add the macaroni to the water and cook until aldente and drain out the water. Allow the macaroni to cool. Add the Miracle Whip, sandwich spread, and Beaver's Sweet Hot Mustard and mix well. (if you find you need to add more of the sweet hot mustard please add a little at a time as it can over power the other flavors of the salad and be a bit strong tasting.). Next add the veggies and cheese. It should be nice and moist. If it's too dry add a little more of the miracle whip and sandwich spread. Also you can add about 2 tablespoons of water if need be to keep from having too much of a miracle whip/or sandwich spread taste. Serve imedately or put in fridge. If it becomes dry just add more of the miracle whip and sandwich spread as mentioned above before serving.
Heat coals or gas grill for direct heat. Brush fish lightly with oil; sprinkle with seasoned salt. Grill fish 4 to 5 inches from medium-high heat about 10 minutes, turning once, until fish flakes easily with fork. Mix salsa, avocado and olives. Serve over fish. Garnish with sour cream and cilantro.
Bring broth and shrimp shells to a boil. Add crab legs. Cook 4 minutes. Remove crab legs to a bowl to cool. Remove shrimp shells and discard. Strain broth for any leftover pieces of shells. Reduce heat to medium. Add celery, carrots, peppers, tomatoes and seasonings. Cook until vegetables are tender. Meanwhile, shell crab legs and break meat into bite size pieces. Add juices to the soup from the bowl the crab cooled in. Add shrimp and cook about 4 minutes. Add crab meat. Serve with hot crusty bread and salad. Delicious.
Steam beans until tender, about 10 minutes; keep warm. Heat oil in large skillet over low heat. Add onion and garlic and saute slowly until translucent, about 8 minutes. Transfer beans to serving dish. Add onion mixture and remaining ingredients. Toss well. Serve immediately.
Combine all sauce ingredients in a food processor and mix. Thin as needed with a little water or rice vinegar, just until sauce is smooth. It will be very thick at this stage. This is okay! Cut each chicken breast lengthwise into four strips. Toss strips with lime juice, soy sauce, vinegar and cardamom. Allow to sit in this mixture for about an hour. Preheat grill or broiler, and cook chicken until done and lightly browned. Warm sauce in a small saucepan, and drizzle over cooked chicken, or serve on the side for dipping.
Roll puff pastry to 10-inch circle (or use one 10-inch sheet); place on a greased baking sheet. Cut Brie in half crosswise; place bottom half on center of pastry. Spread Brie with chutney and sprinkle with pecans. Place remaining half of Brie, rind side up on top of Chutney. Wrap pastry around Brie, pleating edges and sealing seam. Brush with beaten egg. Bake at 400F for 30-35 minutes or until golden brown. Cool 5-10 minutes before serving.
Prepare the sauteed spinach next. Heat a large skillet over medium flame and add the cooking oil. Swirl to coat the skillet, then add the fresh spinach. Saute the spinach for a few minutes, or just until it is wilted. Drizzle the sesame oil over top and season lightly with a pinch of salt. Remove the spinach from the skillet to a clean bowl. Add the ground beef to the skillet used to cook the spinach. Cook the beef until fully browned, then add the chili garlic sauce, soy sauce and brown sugar. Stir and cook for about one minute, or until everything is evenly mixed and the beef is coated in sauce. Turn the heat off. Prepare the fresh vegetables. Peel and grate the carrot using a large holed cheese grater. Thinly slice the cucumber, and slice the green onions. Fry or soft boil 4 large eggs (Or however many bowls you plan on eating immediately. If meal prepping, cook the egg fresh each day.). Build the bowls by first adding 1 cup cooked rice to the bowl, followed by 1/4 of the cooked spinach, 1/4 of the ground beef, some sliced cucumber, shredded carrots, a cooked egg, an a tablespoon or so of kimchi. Sprinkle sliced green onions and sesame seeds over top. There are no hard measurements needed for each ingredient per bowl, just divide the ingredients evenly or as you see fit.
First make the sauce. Melt the butter in a wide saucepan, Add the garlic and stir for about 30sec or so, then add the pumpkin, rosemary, lemon zestand nutmeg. Season. Cover and Sweat over a gentle heat for about 15 mins, stirring occasionally until the pumpkin is very soft. Squash a little down into the butter but leave about two-thirds as it is. Taste and adjust the seasoning. Meanwhile cook the pasta. Tip the drained pasta into the pumpkin pan and gentle mix. Serve immediately.
In a heavy saucepan mix together blueberries, sugar and lemon juice. Over medium heat bring to boil, stirring frequently. Mix cornstarch with water to make a paste. Pour into berry mixture, stirring constantly until thick. Remove from heat and let cool. You can now freeze it or use for pie. Bake at 400*F for about 35 minutes.
Prepare grill. Combine first 6 ingredients in a large zip-top plastic bag; add chicken to bag. Seal and marinate in refrigerator for 30 minutes. Remove chicken from bag; discard marinade. Place the chicken on grill rack coated with cooking spray, and grill for 5 minutes on each side or until the chicken is done.
Marinate scallops in vermouth at least 15 minutes (or up to an hour); In a medium saucepan large enough to hold a small heavy saucepan, boil some water and set aside. In that small heavy saucepan, simmer shallot in vinegar and wine until liquid is reduced to approximately 1T; Remove from heat and add water; Reduce heat to low and cook, adding 6T butter 1T at a time; whisking in each new piece before the previous one has melted completely (occasionally lift pan from heat to cool mixture); Sauce should never liquify, it should be similar to a thin hollandaise; remove from heat and whisk in herbs, and salt and pepper to taste; Cover and keep warm in pan of hot water. Drain scallops and pat dry. Season scallops with salt and pepper; Heat 1 T butter and 1 T olive oil in a large non-stick skillet over moderate heat, until foam subsides; saute half of the scallops, turning once until just cooked through (approx 4 minutes total); wipe out skillet and saute the other half of the scallops in remaining butter/olive oil mixture. Serve scallops with beurre blanc.
In a Dutch oven, brown beef in hot oil- remove. Saute onion,peppers, and garlic in remaining oil. Add beef and stir in remaining ingredients- heat to boiling,then simmer, partially covered until meat is tender,about 1 1/2 hours. Skim surface grease or chill several hours to remove grease. Reheat until warm and bubbling.
Mix the Bisquick, milk and melted butter together and refrigerate for 30 minutes. Mix together in another bowl the sausage and green chiles. Divide the dough into 4 equal parts. Roll or pat into 1/4" rectangles. Spread each with equal amounts of the sausage mixture. Roll up like a jelly roll. Freeze for 30 minutes, then slice 3/4" thick and place on cookie sheet. Bake at 350 for 30 minutes or until brown. May be completely frozen for later use. Slice while frozen and increase baking time about 10 minutes.
Pour beer an oil into bread machine pan. Add mustard or follow instructions for your machine if it specifies adding yeast first. Sprinkle over white and wholemeal flours, ensuring that the liquid is completely covered. Add the skimmed milk powder. Add the salt and sugar, placing them in separate corners. Make a small indent in the centre of the flour (but not down as far as the liquid) and add the yeast. Set bread machine to basic/normal setting, medium crust. Press start. Remove bread at the end of the baking cycle and turn out on a to a wire rack to cool.
Melt 2 tablespoons butter with oil in a heavy large skillet over medium/high heat. Sprinkle steaks with salt and pepper and add to the skillet; sear 2 minutes per side. Reduce heat to medium and cook to desired doness, about 1 minute longer per side for medium-rare. Transfer steaks to a platter and cover. Wipe out skillet and add 2 tablespoons butter and melt over medium heat. Add the shallots and saute for 1 minute and remove skillet from heat; cool for 1 minute. Add brandy. Ignite with a match and when flame subsides, add broth. Boil over high heat until syrupy, about 8 minutes. Whisk in mustard and remaining 2 tablespoons of butter. Season with salt and pepper to taste and spoon over steaks. Garnish with chives and enjoy.
To prepare pastry, place flour, cheese, mustard and cayenne pepper in a bowl and mix to combine. Rub in butter cubes with fingertips until the mixture resembles coarse breadcrumbs. Mix in egg yolk and enough water to form a soft dough with metal spatula or round-ended knife. Turn onto a lightly floured surface and knead gently until smooth. Wrap pastry in plastic food wrap and refrigerate for 30 minutes. To make filling, heat oil in a large frying pan, add chicken in batches over a high heat for 3 minutes or until browned. Remove chicken from pan and set aside. Melt butter in a frying pan; add garlic, celery, and onion and cook, stirring, for 3-4 minutes or until onion is soft. Stir in flour and cook for 1 minute longer. Remove pan from heat and whisk in stock and milk. Return pan to heat and cook, stirring constantly, for 4-5 minutes or until sauce boils and thickens. Add chicken, parsley, rosemary, and black pepper to taste to sauce and mix well to combine. Remove from pan and set aside to cool completely. Place cooled filling in a 1 litre capacity pie dish. Roll out pastry to 5mm in thickness. Brush rim of pie dish with a little water and place pastry over the filling. Trim edges with a knife and decorate as desired. Brush with a little milk and bake for 30-35 minutes or until pastry is golden.
Pre-heat oven to 180c (fan forced) and lightly grease a muffin tray. Place butter and sugar into a microwave safe container and microwave for 3 minutes. Stir throughout (but don't expect the sugar to dissolve, it won't). Meanwhile sift flour, baking powder and cocoa into a bowl. Make a well in the centre and add the eggs and vanilla. Pour in the butter mixture and gently mix with a whisk until well combined. Don't over mix. It will be ready it starts to come away from the sides of the bowl. Spoon the mixture into the muffin tray, filling to the top. Place a piece of your favourite eating chocolate in the centre of each muffin. Bake on centre or lower shelf of oven for 20-22 minutes until just firm. Allow to cool for 10 minutes before removing from muffin tray. Enjoy! These can be served at room temperature,but are even better served warm with ice cream or whipped cream.
Mix soup and chopped onions together in a bowl. Stir in ketchup and worcestershire sauce. Pour half of mixture into slow cooker. Place pork chops in slow cooker. If you have to stack them, spoon a proportionate amout of the remaining sauce over the first layer of meat. Add the rest of the chops. Cover with the remaining sauce. Cover and cook on low 4-5 hours, or until meat is tender but not dry.
Juice and grate the zest from the lemons. Combine the egg yolks and sugar in a mixing bowl. Beat until thickened. Stir in the lemon juice and lemon zest. Pour into a double boiler and simmer for 10 minutes, until thickened, whisking constantly. Let stand until cool. Beat the egg whites and salt in a chilled mixing bowl until stiff peaks form. Fold into the lemon mixture. Chill for 2 hours. Beat the whipping cream in a chilled mixing bowl until soft peaks form. Fold into lemon mixture. Chill until serving time. To serve, spoon the mousse into individual dessert bowls.
Heat oil. Add chicken. Fry on low hear till the water in the chicken dries. After the water dries fry the chicken in the oil till it turns light brown. Add salt, red pepper, ginger and garlic. Cut tomatoes and add in the chicken. Cover the wok/pot and cook at low heat. Let the tomatoes cook and when you see the oil on the chicken, sprinkle fresh coriander. Chicken Karahi is prepared. Serve Hot! P.S: You can also add 1 tbsp of Achar Gosht Masala available at the Asian grocery stores.
Heat pineapple (juice and all) in a small saucepan. Add box of jello. Simmer until it starts to boil. Remove from heat and add cool whip and cottage cheese and nuts. Mix together well and put in fridge to set up.
Brown stewing beef in large skillet until done, I like to use an iron skillet. Add chopped onions, green pepper, garlic and cook until tender. Stir in tomato paste and water. Stir in jalepeno peppers, spices and beans. Simmer for 45 minutes on low heat, stirring occasionally.
cook acini di pepe according to package directions, drain, and keep warm. heat oil and butter in a skillet. add garlic pepper flakes and scallions, and cook 2 minutes. add spinach and cook until wilted, 2 minutes or so. add pasta back to skillet, add feta cheese. season with salt and pepper to taste. serve.
mix everything together. MICROWAVE 60-80 SEC IN A CUP OR BOWL. {single serving} deep dish chocolate chip cookie.
Mix together margarine and powdered sugar. Stir in marshmallow cream until blended.
Sift together dry ingredients. Cream butter and sugars. Add eggs and vanilla and stir together. Add dry ingredients to butter mixture gradually and mix until blended. Add chocolate chip. Roll in balls and roll in sugar. Criss cross with a fork. Bake 8 minutes @ 350 degrees (Will be just a little brown) Take out. DO NOT overbake or they will be too crunchy. Remove to a wire rack and let cool.
In a mixing bowl, combine the flour, salt and Crisco. Cut Crisco into the flour with a pastry blender or a fork until mixture is crumbly. In a small dish, add yolk, vinegar, & water; blend well with a fork. Add liquid to flour mixture and blend well with a fork until dough is thoroughly incorporated then use your hands to work it together to form a ball. Divide the dough in half to make 2 balls. Place one ball of dough between 2 sheets of waxed paper and roll it out with a rolling pin; rolling it a little larger than the size of your pie pan. Remove top piece of waxed paper and then gently flip over the dough onto your pie pan. Remove waxed paper and gently shape the dough into the pie pan. Trim excess dough off. Repeat with second half of dough. Bake according to pie recipes. Note: You can get 3 pie crusts out of this depending on how thin you roll your crust out. I personally like a thicker crust. And -- If there are any scraps of crust left over, you can roll it out and put them on a cookie sheet; sprinkle with sugar and bake untill golden. A very tasty treat.
Reserve 4 small sprigs of cilantro for garnish. Remove the leaves from the stems of the rest, and discard the stems. Rinse and dry the leaves, and set them aside. You should have about 1 1/2 cups of loosely packed cilantro leaves. Heat the oil in a heavy 3-quart saucepan. Add the scallions, garlic and chilies, and saute a few minutes over medium heat until soft but not brown. Add the wine and lime juice, bring to a boil, then add the mussels. Cover, and cook until the mussels open, about 8 minutes. Using a slotted spoon, remove the mussels from the pan, and place in a bowl. Cover to keep warm. Return the saucepan to the stove, add the cilantro and simmer a few minutes, until the cilantro wilts. Place the contents of the saucepan in a blender, and puree. Pour back into the saucepan, add the cream and bring to a simmer. Return the mussels to the saucepan, cover and reheat briefly. To serve, place the mussels in 4 soup plates and spoon the sauce over each portion. Garnish with the reserved sprigs of cilantro.
Wash leeks very well and slice crosswise, set aside. Leeks are full of grit and dirt so I wash them once they are sliced. Slice garlic cloved thinly. Trim lamb shanks of all fat and be sure to remove the "silverskin". Heat oil med-high in large dutch oven ( larger cuts can be done in a roaster pan and finished in the oven). When oil is hot but not smoking, brown meat very well on all sides, set aside. Turn pan down to med-low and add garlic and leeks, saute 10 minutes. Return shanks to pan, season with s+p and srinkle rosemary over all. Add wine and bring to a simmer. Reduce heat to low and cover for 2 1/2 hours, turning once to season second side.
In a large bowl, melt chips and peanut butter in microwave by heating it on low to medium power and stirring every 30 seconds or so till melted. Add corn flakes and mix till flakes are well coated with butterscotch mixture. Spread into 9" by 13" cake pan and press down lightly with wax paper. Cool about 30 minutes. Cut and enjoy!
Thoroughly grind rolled oats in food processor or blender. Mix with flour and baking powder. Chop dried fruit into small pieces. You could use apricots, raisins, dates, dried apples, dried cranberries, or anything else you like. (I used dates). In a separate bowl, "cream" together yogurt, fructose, honey, and vanilla. In yet another bowl, lightly beat egg white until it gets bubbly but not stiff. Fold egg white into the wet ingredients. Add dried fruit. Combine wet and dry ingredients. The dough gets pretty stiff and is hard to mix. (I had to mix it with my hands.). Form into 12 patties. Bake at 325 degrees F for 25 minutes on non-stick cookie sheet. I flipped mine once halfway through and kind of pressed down on each one with a spatula to add to the hockey-puck look. Cool completely and store in refrigerator.
Mix it all together and throw it in the oven at 350 for about 20 minutes.
Preheat oven to 350 degrees. Thaw spinach in the microwave. (Substitute - cook fresh spinach in skillet with a small amount of olive oil to make 2 heaping cups cooked). In a large bowl mix together cottage cheese (substitute ricotta if desired), eggs and flour. Then mix in the thawed spinach and shredded cheese and add salt and pepper to taste (about 4 shakes of salt and a couple shakes of pepper). Scoop mixture into 9" pie plate with our without pie crust and spread around evenly with a spatula. No Crust: Bake for 45-60 mins or until fork in the center comes out clean and it is slightly browned around the edges (depending on the depth of the pan, cooking time will vary). Crust: Bake for 1-1.25 hours. I do an 8" pie pan for 1 hour and 15 minutes. I recommend covering the edges of your crust with foil until the last 15 mins or so of baking (the thicker the crust, the less it will brown). Serve warm topped with crumbled feta cheese if desired.