HumbleIntelligence/food-ner-1-Million huggingface dataset:
Notes: The outcome of soup really depends on the quality of the chicken base you use. I have found that broth is too weak for the most part, so I highly recommend avoiding broth for this recipie. I have found better success with bullion. The bullion gives you control over the strength of the chicken flavor. If you have a good chicken base, the soup will be good. If you have bad bullion/broth, the soup will be sub-par. A good test is tasting the broth on it's own. If it tastes like a soup you'd eat on it's own, it's a good place to start! Place 5 cups of tap water in a large pot. Set pot on stove and heat on Med-High. Meanwhile, using a large bowl, rinse the 1/2 cup white rice in cold water 3-4 times. Remove any excess water from the rice after rinsing. Once the water begins to boil, add the rinsed rice into the pot. Immediately after adding the rice, add 2 1/2 cubes of Knorr Chicken bullion to the boiling pot, stirring until the bullion dissolves. Allow the soup to boil for 1 minute. Cover the pot with a lid, and turn the temperature of the stove down to simmer. Set a timer for whatever the recommended cook time of the rice LESS 5 minute (So if the rice cooking instructions say 20 min, set the timer for 15). Now, in a large mixing bowl, break open three eggs and add 3 TBS of lemon juice. Lemon lovers, hold your horses at this step. You can add more lemon at the end to your lemony liking. This is just to set the eggs. Using an electric mixer on LOW, or a handheld manual mixter, thoroughly blend the lemon and egg together until very smooth. The more blended this mixture, the less likely you will have egg separate in the soup. If you are mixing by hand, make sure you get it as smooth as possible mixing very well. Allow the lemon egg mixture to rest in the bowl about 15 minutes stirring occasionally. When the timer for the broth goes off, remove the pot from the heat source. Take one cup full of the HOT chicken broth and slowly stir it into your mixing bowl containing the lemon egg mixture. Repeat this 3 times, or for as much broth as you can safely transfer. Now, take the contents of the mixing bowl and pour it back into the pot. Stir the mixture well. Bring the soup in pot to a boil on a med/low heat and allow to boil for 3 minutes. Add more lemon to your liking 1 TBS at a time. It's easy to over lemon, so make sure you take it slow. I usually like about 2 extra TBS. Serve hot and Enjoy! (re-heating the soup will cause it to become very thick).
In ice cream freezer comtainer, combine all inreadients; mix well. Freeze according to manufacturer's instructions. Freeze leftovers. Vanilla Ice Cream: Omit fruit and food coloring. Increase half-and-half to 4 cups. Proceed as above. Mint Chocolate Chip Ice Cream: Omit fruit and vanilla. Increase half-and-half to 4 cups. Add 2 teaspoons peppermint extract and 3/4 cup mini chocolate chips. Proceed as above.
Add ingredients in the order listed to your bread machine, use dough cycle. Reshape in loaf form in a loaf pan sprayed with olive oil spray. Let bread rise again, by covering with a damp cotten cloth in a warm place. Bake at 375 for 33 minutes. Remove from pan when hot and rub crust with a cold stick of butter. Bake in a greased pan at 375 degrees for 33 minutes.
Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Invert tomatoes onto paper towels to drain. Combine cheese and onion; spoon into tomatoes. In a jar with a tight fitting lid, combine oil, vinegar, oregano, salt and pepper; shake well. Spoon over tomatoes. Cover and refrigerate for 30 minutes or until ready to serve.
Wash chillies and remove stalks (Note: Use rubber gloves). Cut chillies in half lengthways. Wash and cut lemons into quarters. Crush garlic and finely chop ginger. Put all above ingredients into food processor and blend in batches until paste consistency is as desired, adding small amounts of oil if dry. In a heavy based pan cover bottom with oil and heat to medium high, when a small amount of paste is dropped into the oil it should sizzle. (Note: only cook chilli in well ventilated area as fumes are strong). Add paste to hot oil, add salt and stir constantly. As soon as paste turns from red to orange (about 3 - 4 mins) remove from heat, stir and allow to cool. Once cool put into sterilised jars and top with oil so that there is a thin layer of oil on top of paste and refrigerate. In cool weather this can be stored in a cupboard.
Day 1: Rinse beans, place in a medium bowl and add enough water to cover by 3 or 4 inches. Soak overnight in the refrigerator. As the beans absorb the water, they will more than double in volume. Day 2: Combine the first 9 ingredients in a small bowl. Drain and rinse the beans. Drain again and set aside. Preheat a heavy 5-quart pot, preferably nonstick, over high heat for about 4 minutes. (If using a lighter pot, use lower heat.) Add 2 cups of the onions, bell pepper, celery and 1 tablespoon of the seasoning mix. Stir and cook until vegetables start to brown, about 5 minutes. Add 1/2 cup of the chicken stock, scrape the bottom of the pot to clear all browned bits, and cook 3 minutes. Add the remaining onions, stir, and cook 5 minutes. Add the drained beans, 5 cups of the stock, and the remaining seasoning mix. Stir and cook for 45 minutes, scraping the bottom of the pot occasionally to check for sticking and reducing heat if mixture is boiling too rapidly. Add 1 cup grape juice and continue to cook for 25 minutes. Caution: At this point, the starches in the beans start to break down and sticking will occur more often. It is therefore important to check and clear the bottom of the pot frequently. Add the remaining stock and grape juice, turn the heat to medium, and cook until the beans are tender, and the liquid is thick and begins to look creamy, about 30-35 minutes. Serve over rice.
Preheat oven to 400°F. Mix the first four ingredients in a bowl. Cut in shortening. Add lemon rind. Add egg and milk and work in gently and quickly with hands. Add blueberries and gently fold in (dough will be sticky). Pat into round one inch thick on a baking sheet (I usually put cold water on my hands to prevent sticking) score (like a pie) into 8 pieces. Brush with milk and sprinkle with sugar. Bake 15 minutes or until slightly golden--do not over bake.
Heat oven to 350°F Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in bowl; cut in butter using pastry blender or fork until mixture is crumbly, then stir in pecans and toffee bits by hand. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes and remove to a rack to cool slightly. Meanwhile, in large bowl, beat cream cheese, sugar, flour, 1/4 cup of the caramel topping, vanilla and egg with electric mixer on medium speed until smooth. Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans and toffee bits. Bake 35 to 40 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Drizzle with remaining 1/4 cup caramel topping. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator until serving.
Cook ziti in a large pot of boiling water according to package directions. Drain and leave in a colander. Heat oil in same pot. Add ground beef and onions and cook over medium- high heat, breaking up beef with a wooden spoon, 4 minutes or until beef is no longer pink. Stir in tomatoes, garlic, Italian seasoning, salt and pepper. Bring to a simmer, cover and cook 12 minutes for flavor to develop. Stir in spinach and cook 3 minutes longer. Remove from heat. Heat oven to 375°F Have a 13x9-inch baking dish ready; spray with nonstick cooking spray. Stir cooked ziti and cottage cheese into spinach sauce until blended. Spoon into baking dish. Sprinkle with cheese. Bake 30 minutes, or until top is golden. ***Note***. The last time I made this, I had some leftover cheese sauce I needed to use up so I threw it in and it was great! Made a creamier casserole that I actually preferred, but since the rest of the family likes both versions equally, I'm just addding this as a note. Here's the cheese sauce if you're intereseted: 2 Tablespoons butter. 2 Tablespoons all-purpose flour. 1 cup milk. 1/4 teaspoon salt. 1/8 teaspoon pepper (or to taste). 1 cup Cheddar cheese. 1/4 teaspoon dry mustard. Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Gradually add milk; cook over medium heat, stirring constantly until thickened and bubbly. Stir in salt, cheese and dry mustard.
Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained. Keep in crock pot on high for about 4-5 hours or until chicken is cooked. Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour. All done and enjoy!
Mix warm water with yeast and let it rest for 5 minutes. Sieve flour and baking powder together into a mixing bowl and stir in sugar till well mixed. Pour yeast solution into flour mixture and knead to form a smooth dough. Ensure that there are no holes in the dough. Divide dough into 4 equal pieces each and wrap with 20g filling. Form dough into sou pao shape. Let it prove in a warm place for 20 minutes. Steam on high heat for 8 minutes. Use the back of a knife to impress a line on the steamed paus. Sprinkle some red colouring using toothbrush and a toothpick by dabbing the toothbrush with red coloring and using the toothpick to make zigzag movements on the toothbrush.
Sift flours, baking soda, baking powder and salt in a bowl. Set aside. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches and can be refrigerated up to 72 hours. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside. Scoop 6 3.5-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Cook onion and garlic in olive oil in saucepan until soft. Chop mushroom stems& add to saucepan, cooking until golden. Remove from heat and add rest of ingredients. Fill the mushroom caps and brush all over with olive oil. To cook either bake at 350 F for about 30 minutes until browned (I raised temperature to 375 for the last 10 minutes) or grill over medium heat until soft and tender.
Combine cottage cheese, sour cream, and mayonnaise. Add in sugar (if using), salt, minced garlic, and all the veggies. Stir well and refrigerate for at least an hour to blend flavors. Serve with celery sticks, carrot sticks, or any other veggie dippers -- great with potato chips too!
Microwave potatoes as you would for a baked potato, but cook until*slightly* underdone- 4 take 12-14 minutes on my microwave (or use leftover baked/cooked potatoes). When cool enough to handle, quarter potatoes and then cut into about 1 inch pieces (we leave the skins on). Heat 2 tbl of butter or oil in a large non-stick skillet (or if you just cooked bacon in the pan, you can reserve some of the bacon grease and use that to fry in). On medium heat, add onions and cook until 1 or 2 minutes before adding potatoes, salt and pepper, stirring to combine. Let cook for a few minutes, flipping or stirring gently, until onions are tender and potatoes are to desired crispness. If necessary, add additional butter or oil to prevent sticking. Remove home fries from pan and transfer into microwavable casserole dish. Sprinkle with one cup of cheese and fold in gently. Sprinkle remaining cup of cheese on top and microwave for 1 to 2 minutes until cheese is melted. Sprinkle a bit of parsley on top, if desired.
Preheat broiler or grill pan to high. Heat about 3 1/2 cups stock in a sauce pot with a bay leaf to boiling. Add rice, cover pot reduce heat to low and simmer 18 minutes until tender. Place poblanos under broiler or on hot grill and char evenly all over, 15 minutes. While peppers and rice are working,heat 2 tablespoons light oil in a skillet over high heat. When the oil smokes or ripples add beans, onion, jalapenos and toss until the vegetables char at edges and onions are tender, 4 to 5 minutes. Reduce heat to medium-high and add in garlic, fire roasted tomatoes and season with cumin, chili, salt and pepper. Cook another minute or 2 then turn pan off. Place the cilantro, spinach, scallions, lime zest, half a cup of stock and a tablespoon of oil in food processor and process into coarse green paste. Stir into your rice pot in the last 3 to 4 minutes of its cooking time. Sprinkle the lime juice over the bean mixture. Split the charred peppers open but not in half with small sharp knife then scoop out the seeds with a small spoon. Place peppers in a shallow baking dish and stuff each split pepper with lots of the corn mix, top each pepper with 1/4 cup cheese and place back under broiler to melt and char the cheese. Serve peppers on beds of green rice. **Note: I substituted black beans, for corn. The original recipe calls for corn off the cob or frozen. I am a corn purist and only like it on the cob, but by all means use corn if you wish. I also substituted chili power for oregano as I am not much of an oregano kind of girl.
Thoroughly mix the dried pears with the pecans in a large bowl. Add the remaining filling ingredients and mix well. Preheat the oven to 375°F. Lighly grease a baking sheet. Lay 1 phyllo sheet on a large sheet of wax paper. Brush with the melted margarine and sprinkle with 1 tablespoon crumbs. Top with a second sheet of phyllo. Brush with margarine and sprinkle with 1 tablespoon of crumbs. Keep remaining phyllo sheets covered. Put half the filling near one long end of the top sheet, arranging it in a log shape and leaving a 1 inch border. Starting with that end, carefully roll up the dough as for a jelly roll, using the paper to help support the dough. End the roll with the seam on the bottom. Transfer the roll to the baking sheet and brush the top with margarine. Repeat with the remaining filling and remaining dough. Bake 25 minutes or until golden. Just before serving the strudel, sprinkle it with confectioners' sugar. Serve warm if desired.
Toss cheese with cornstarch in large bowl. Bring wine, lemon juice and garlic to simmer in heavy large saucepan over high heat. Reduce heat to medium. Whisk 1 handful of cheese into wine until almost melted. Repeat with remaining cheese in about 5 more batches. Continue whisking until completely melted and fondue begins to bubble, about 1 minute. Whisk in Kirsch and nutmeg. Transfer to fondue pot and keep warm over fondue burner. Accompany with a platter of assorted dippers, fondue forks and plates. DIPPERS: Cubed crusty bread, boiled new potatoes, rounds of smoked sausage, cubed cooked chicken, blanched asparagus, green beans, broccoli, cauliflower florets and carrot sticks.
Peel 1/2-inch strip around the center of each potato and immediately place potatoes in medium saucepan of cold water. Add enough additional water to the saucepan to cover the potatoes by 2 inches. Bring to a boil over medium-high heat. Boil until the potatoes are easily pierced by a fork but firm (20 minute approx.). Drain them. Do not overcook and cover to keep warm. Place the butter in a microwave-safe bowl and microwave on HIGH until melted. Stir in minced parsley and chives. Pour the butter mixture over the potatoes and toss to coat. Spoon the potatoes into a serving bowl and serve immediately. You can also sprinkle with chopped, cooked bacon and finely minced green onions.
In a large skillet, melt butter over med-high heat. Add mushrooms, onion, and garlic; cook for 8 minutes or until mushrooms has released their liquid. Add beef, and cook for 10 minutes or until beef is browned and crumbly. Sprinkle gravy mix and flour over beef mixture; cook, stirring constantly, for 2 minutes. Stir in broth, Worcestershire sauce, thyme, pepper, and salt. Bring to a simmer, and cook, uncovered, for 10 minutes, stirring occasionally. Remove from heat, and stir in sour cream. Serve over hot cooked noodles.
Mix all ingredients together and keep for no more than 2 weeks. I do not keep it in the frig, it thickens the oil if you use olive oil.
Preheat oven to 175C/350°F. Steam the asparagus in a metal steamer over boiling water for 5-6 minutes. Drain. Combine the asparagus with the eggs, Swiss. cheese, oil, and Parmesan cheese. Combine the cornstarch or. arrowroot powder with the chicken broth and stir until smooth. Add to the asparagus mixture. Fold in the beaten egg whites until they disappear. Pour the mixture into a greased souffle dish and bake for 25-30 minutes until puffed and firm. Serve immediately.
Mix the mustard powder with half the salt, pepper, cayenne and paprika, the curry powder and French mustard and work to a paste. Add half the butter and work until smooth. Make 4 slits down the length of each chicken leg and spread a little of the devil mixture into each. Season the flour with the remaining salt, pepper, cayenne and paprika. Use to dust the chicken legs. Melt the remaining butter and brush over each leg. Place under a preheated hot broiler and broil the joints for 6 minutes, turning to brown on all sides. Baste with the pan juices once or twice. Serve the chicken legs at once on strips of hot buttered toast.
Saute the beef with 1/2 tablespoon garlic and about 1/2 tablespoon fresh ginger in a wok or in a nonstick skillet (I prefer a wok for this) with about 1 tablespoon sesame oil for 4-5 minutes, until almost cooked through; transfer to a plate. In the wok with remaining 1 tablespoon sesame oil, saute remaining garlic and ginger with hot pepper flakes, sliced onion, mushrooms and sweet pepper for about 4 minutes (make certain that the wok is hot). In a small bowl whisk together broth, soy sauce and cornstarch. Add to the wok or skillet; cook stirring for 2 minutes. Add in snow peas, cooked noodles or rice sticks (if using) stir-fry over medium-low heat to thicken (about 4 minutes). Add in beef and baby corn; mix gently to combine, cover and let stand on the heat for 2 minutes.
Preheat oven to 350°F Line cookie sheets with Silpat baking liners or parchment paper. Stir together okara, whole wheat flour, rolled oats, and baking soda in a medium bowl. In a small bowl, whisk together vegetable oil, honey, and vanilla extract. Add wet ingredients to the dry ingredients, stirring with a large fork until combined. Fold in carob chips or chocolate chips, along with sunflower seeds or nuts. Drop by the teaspoonful on to prepared cookie sheets. Flatten slightly with the back of an oiled fork to about 1/2-inch thickness. Bake 12 to 15 minutes.
Heat oven to 400. Place all vegetables on a baking sheet and toss with olive oil. Sprinkle with salt and pepper and roast to desired doneness. In a large bowl, toss roasted vegetables with pasta, basil and toasted pine nuts. Adjust olive oil, salt and pepper to your taste. Serve with Parmesan at the table.
For a version that is not quite so rich, you may omit the Parmesan cheese. In a large saucepan, bring 1 quart of water to a boil. Add the salt and orzo and cook until the orzo is tender and has absorbed almost all of the cooking liquid, 8 to 9 minutes. Stir in the butter, Parmesan cheese, lemon zest and juice and parsley. Serve immediately.
Ground oat flour: Place 1 to 1 1/2 cups oatmeal (quick or old-fashioned) in blender or food processor. Blend or process for about 60 seconds. Makes about 1 cup oat flour. Beat together butter, peanut butter and sugars. Blend in eggs and vanilla. Add combined dry ingredients: mix well. Stir in peanuts. Drop by teaspoonfuls onto an ungreased cookie sheet and flatten with a fork dipped in sugar to form a crisscross pattern. Bake in a preheated oven (350°) for about 10 minutes or until edges are golden brown.
Cook the macaroni according to the package directions. Drain and set aside, keeping warm. In a saucepan over medium low heat, melt butter. Add flour, salt and pepper; stir to make a smooth paste. Gradually add milk, stirring constantly. Heat and stir until thickened. Remove from heat; stir in cheese until melted. pour over macaroni and mix well. Makes 4 servings.
Cook potatoes, in a small amount of boiling, salted water for 8 minutes (covered). Add the asparagus and carrot; cook for 4 to 8 minutes more until potatoes are just tender and the other veggies are crisp-tender. Drain. In a large mixing bowl, stir together the pesto and mayo. Add the potatoes, asparagus, carrot, green onion, olives, and pepper. Stir until well mixed. Cover and chill for at least 4 hours, or up to 24. Just before serving, stir in a couple tablespoons of milk to moisten, if neeeded. Sprinkle with cheese.
In a large pot bring 2 quarts of water to a boil. Add the potatoes and cook until almost tender, about 15 minutes. Add the green beans and corn and cook for 3 minutes. Drain in a colander. Place the vegetables in a salad bowl. Add the red onion slices and turkey; toss to combine. In a bowl, combine the salt, pepper and balsamic vinegar. Whisk until the salt dissolves. Add the mustard and basil, whisk well. Slowly drizzle in the olive oil, while whisking constantly, to form an emulsion. Pour the dressing over the salad and stir to combine.
Preheat oven to 350. Cut the chicken breasts in half. Place chicken in a shallow dish and pour soy sauce and Mirin over the chicken. Turn the chicken over to thoroughly coat. Combine the seeds, flour, pepper and chili flakes in a bowl. Mix well. Place the chicken in the dry mixture and turn over to coat completely. Spray a baking dish with non-stick spray. Place coated chicken in the dish. Bake 25 to 30 minutes or until done, uncovered. Remove the pan from the oven and serve immediately.
Preheat oven to 300 F. To make filling: cook onion in the olive oil until soft. Add beef or lamb, crushing it with a fork. Add seasonings and spices. Cook 10-15 minutes, stirring with a wooden spoon, until meat is well cooked and lump free. Add parsley. Lightly beat the eggs in a bowl and pour over the meat. Cook for 1-2 min, stirring, until egg mixture sets to creamy consistency. Add more spices and seasonings, if desired and allow to cool. (I would add red pepper flakes) Cut each sheet of phyllo pastry into three equal-sized rectangles. Place one on top of the other and cover with a damp towel. Brush one of the rectangles lightly with melted butter. Place a teaspoon of filling along one of the short edges. Tuck the edge and ends of pastry around filling, and roll into a cigar shape. Repeat with other rectangles. Fry in hot oil to brown on all sides, drain and place in warm oven. Repeat and serve with Harissa Dip.
In a large skillet, cook ground beef over medium-high heat for 4 to 6 minutes, or until browned and crumbly; drain. Stir in 1 cup water, tomato paste, barbecue sauce, and soup mix until combined. Bring to a boil; reduce heat, and simmer for 4 to 5 minutes, or until thickened. To serve, spoon ground beef mixture evenly over bottom halves of buns. Top each with 1/2 cup coleslaw. Cover with top halves of buns. Serve immediately.
Mix Dry ingredients together in a bowl. mix wet ingredients in separate bowl mix dry ingredients with wet ingredients and add 3 tbs of water to get good consistency. Press into pan, add additional toppings and cut into 8 servings or roll into bite sized balls.
Mix all ingredients together, except bread. Fold in bread gently. Pour into 2-quart unbuttered casserole dish. Bake uncovered at 350 degrees for 1 hour. Top with raisins and serve.