HumbleIntelligence/food-ner-1-Million huggingface dataset:
cook the first three ingridients in a dutch oven about five minutes. just until cinnamon is fragrant. gradually stir in juices. bring to a boil over medium high heat. reduce and simmer 15 minutes. Pour mixture through a strainer into a pitcher. serve warm and garnish with pineapple chunks.
Dice the sweet potatoes, carrots, and onion into small (1/4") cubes. Chop the brussels sprouts, lengthwise, into quarters and then cut them across their centers into eighths; set the chopped brussels sprouts aside, separate from the other vegetables. Mince the garlic and add to the chipped brussels sprouts. Slice the ham into 1/4" cubes and set aside. Over medium-high heat in a large skillet, melt the butter in the grapeseed oil. Swirl to coat the bottom of the skillet and add the diced sweet potatoes, carrots, and onion. Sprinkle the crushed red chili flakes over the vegetables. Toss to coat in the cooking fat and saute, stirring occasionally, for 5-10 minutes or until the onions are transluscent and the potatoes and carrots start to soften a little bit. Crushing the dried marjoram between your fingers, sprinkle over the top of the cooking vegetables along with the cayenne and paprika. Stir to coat and taste. Season with salt and pepper to taste. Lower the heat to medium and add the chopped brussels sprouts and garlic, stirring to incorporate with the rest of the ingredients. If the skillet seems a bit dry and potatoes have started to stick, drizzle in an additional teaspoon or so of grapeseed oil. Saute the brussels sprouts leaves begin to brown. This will take an additional 2-4 minutes. Add the ham and stir to combine. Drizzle with the molasses. Continue cooking until the small pieces of ham start to brown. Taste and re-season with salt and pepper if necessary. Remove from heat and serve with eggs, toast, and/or lettuce cups.
Heat oil in medium saucepan over medium heat until hot. Add 2/3 cup of the onion and the garlic; cook 5 minutes or until tender, stirring occasionally. Add rice; cook and stir 2 minutes. Add tomato sauce, water, ground chile and 1 teaspoon of the cumin. Bring to a boil. Reduce heat to low, cover and simmer 45 minutes or until all liquid is absorbed. Meanwhile, place both beans, drained tomatoes, corn, the remaining onion, cilantro, lime juice, hot sauce and the remaining cumin in large bowl. Mix well; set aside. When rice is done, stir in salt. Divide hot rice mixture among 8 individual bowls or spread in 13x9-inch dish. Top with cheese, lettuce and bean mixture. Serve immediately and top each serving with sour cream.
Cook pasta in boiling salted water until al dente. Drain, do not rinse set aside. Saute garlic, onions, green onions and celery in olive oil until limp but not browned about 5 minutes. Add mushrooms, cook until liquid has evaporated. Add wine to deglaze the pan. Add frozen peas, seasoning, parsley, red pepper, salt & pepper. Cook an additional 2 minutes. Add turkey and pasta, cook until heated through. Adjust seasoning. Drizzle high quality olive oil over dish to taste before serving. (Or leave it out if you do not want the extra fat/calories).
Prepare breasts for stuffing by cutting pocket in center. Combine feta, tomatoes, parsley, lemon juice, olive oil, zest, garlic, salt and pepper in a bowl. Stuff each breast with 1/4 cup filling. Coat both sides of breast with oil, salt and pepper. Grill chicken, uncovered, 10-12 minutes per side. (Oil the grates before grilling.). If oven cooking, uncovered at 350F for 45 minutes. Let chicken rest, whole and uncut, for 5-10 minutes before serving.
Add all spices and grind to powder (there will be large pieces in it, that is okay). Lightly dust one side of pork chop. Heat oil in skillet and brown both sides of pork. Lay onion in large baking pan with foil (large enough to create pocket). Cover onion with soy sauce and Worcestershire sauce. Lay browned pork chops on onion and dust with remaining spices. Fold foil to create pouch. Bake at 425°F for 30-35 minutes. Open and serve with onion and sauce!
Beat margarine and sugars until creamy. Add in egg and vanilla and beat. Add in dry ingredients and beat until smooth. Stir in apples and oats. Spread evenly on generously greased pizza pan. Bake 20 to 25 minutes or until golden. Remove from oven. While the crust is hot sprinkle with the butterscotch chips. Let stand until soft then spread. Sprinkle 1 cup chopped pecans on top of the butterscotch. Sift powdered sugar, add milk. Mix until smooth. Drizzle on top of pizza cookie.
In a small bowl mash Ricotta Cheese, Parmesan Cheese, Salt, Pepper, Oregano& Parsley together until well blended. Toss the chicken with the garlic powder and brown in the olive oil in a large skillet over medium heat for 10 minutes per side. When done remove to a shallow casserole dish to cool slightly. Preheat oven to 350 degrees. Spoon 1 Heaping serving spoon of Ricotta mixture onto each chicken breast and top with 1 tablespoons of Crushed Tomatoes. Place one slice of mozzarella cheese on each one and place in the top rack of the oven. Bake for 20 minutes until a meat thermometer registers 170 deg. farenheit
Preheat oven to 400 degrees F. Butter a 13 x 9 inch baking dish. Dredge pumpkin or butternut squash in a bag with flour, crumbled basil, salt and pepper; shake off excess. Put in the prepared baking dish and sprinkle with Parmesan and garlic; add more pepper to taste and drizzle with oil. Bake for 30-40 minutes.
Preheat oven to 350 farenheit. Spray regular-size muffin tins w/ nonstick spray. Combine raisin bran, milk, oil, eggs, & vanilla and let stand 10 minutes. Meanwhile, combine flour, sugar, baking powder, baking soda & cinnamon. Stir cereal mixture to even and add all at once to flour mixture; stirring just till moistened. Spoon evenly into prepared tins. Bake 16-18 minutes for regular size or 10-12 minutes for mini muffins. Test with toothpick inserted in center of muffin, when clean, they're done. Remove muffins from tins and place in big bowl lined w/ towel for serving or in ziplock after cooling.
Put cake mix, pudding mix, sour cream, water, oil, eggs, cinnamon, nutmeg, cloves, and salt in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Increase speed to medium and beat 2 to 3 minutes more. Fold in the grated zucchini. Pour batter into greased and floured tube pan. Bake 60 to 65 minutes at 350 degrees. Penuche Frosting. Place brown sugar and butter in a saucepan over medium heat. Simmer, stirring constantly, 2 minutes. Carefully pour in the milk, stirring, and bring the mixture to a boil. Cool slightly. Place the powdered sugar in a large bowl. Pour the hot brown sugar mixture over the powdered sugar. Beat with an electric mixer on low speed until frosting is smooth, 2 to 3 minutes. Use immediately (while warm) to frost cake or the frosting will harden. If it does harden, simply place the pan back over low heat and stir until the frosting softens up.
If the beef is frozen, run hot water over it so that you can remove any packaging. Place the beef on a microwave-safe plate and microwave 3 minutes, uncovered, at high, to begin defrosting. Heat the oil over medium heat in an extra-deep 12 inch nonstick skillet that has a lid. Add onion to the skillet. Add the beef (fresh or partly defrosted) to the skillet and raise the heat to high. Cook, turning and breaking up the meat and stirring from time to time until the meat is crumbled and brown, about 5 minutes. While the meat cooks, add the worcestershire sauce, garlic, and seasoning salt. Rinse and seed the bell pepper and cut it into bite size pieces. Set aside. Open the beef broth and remove all visible fat. Measure out the rice and set aside. Add the broth to the skillet. Add the rice green pepper and corn. Stir well and cover the skillet. Reduce the heat to medium high. Boil, covered, 3 minutes. Uncover and stir well. Cover and continue to boil until the rice is tender and absorbs most of the broth, about 2 more minutes. Season with black pepper to taste. Serve at once or remove from the heat until ready to serve. (don't overcook!). Recipe note: Half a cup of frozen green peas can subsitute for the green pepper.
Cook and drain Noodles. In large bowl mix other ingredients together. Add in noodle to mixture. Place in a casserole dish or baking foil dish. Sprinkle top with more cinnamon (optional). Bake at a preheated 375' oven for an hour. Let warm and enjoy.
Preheat oven to 400°F. Combine butter and hot sauce in a small cup, mix well. Brush butter mixture over chicken patties. Place chicken patties on ungreased cookie sheet. Bake for 12 to 15 minutes or until thoroughly heated. Meanwhile, heat buns if desired. Place lettuce on bottom halves of buns. Top each with a chicken patty and a tablespoon of blue cheese dressing. Cover with top halves of buns and serve.
Combine onion soup mix and sour cream and let stand for 2 hours. Cook long grain and wild rice according to package, approximately 30 minutes required. Combine sherry, water, and seasonings and bring to a boil. Add chicken and simmer for 20 minutes. Strain chicken and reserve broth. Cut chicken into bite-size pieces. Reduce the reserved broth to 1 1/2 cups and blend in the mushroom soup. Blend in onion soup mixture that has been standing for 2 hours. Combine rice and chicken pieces and pour into a buttered casserole dish. Pour sauce on top and bake, uncovered, at 350 degrees Fahrenheit for 30 minutes. Top with toasted almonds. Can be frozen.
Spread the sausage out on a microwave-safe bowl and microwave until it's cooked. Drain it and crumble it and set aside. Beat the eggs with the baking mix (we use Carbquick) and salt and pepper. Drain the spinach and add to the eggs. Add the cheese. Add the sausage. Bake in large rectangular pan that's been well sprayed with non-stick spray (I use a 13x8" pan) You could also bake these (for less time) in sprayed muffin tins. Bake 350 degrees for about 40 minutes or until the center is set. Cool and cut into squares.
Marinate chicken pieces in all the other ingredients for at least 2 hours, turning pieces now and again. Arrange in a single layer in a roasting dish and cook in a moderate oven (160 C / 325 F) for 30 minutes, turn pieces and cook a further 25 minutes. Serve hot or cold (cooking time includes marinating time).
Preheat a skillet over med-high heat, add bacon fat, when melted add turkey bits and skin. When browned, add mushrooms and onions and saute till lightly browned (keep and eye on it here). Add marsala and scrape up the "brown bits" as its reducing. Cook about 2 minutes. Add cream and broth, continue to simmer until thickened, add turkey and heat through. Serve over noodles or rice or even leftover mashed potatoes, garnish with nutmeg or parsley as desire.
Cream butter and sugar. Add eggs and beat well. Pour in entire can of pineapple and bread and stir. Pour into 1 1/2 quart casserole dish(or 9" by 13" glass dish and bake at 350 for about 1 hours uncovered.
Prepare vanilla pudding using the soy milk. In a bowl place the flour, pudding, sugar, and eggs. Knead until all ingredients are combined and a sticky, doughy batter is formed. Cover with a kitchen towel and let rest for 15-20 minutes. Heat 6 cups of canola oil in a 6-quart stock pot, covered, over medium heat. When dough is ready, uncover oil and raise heat to high. Scoop out a tablespoon of batter and drop in oil. (Don't make doughnuts too big, they expand and you want them to cook through.) You should be able to fry 6 or so doughnuts at a time. When the beignets are browned on one side use slotted spoon to turn them over and fry until the enire doughnut is golden. Remove beignets and let cool and drain on paper towel lined plates. Repeat with remaining batter. Fill a squeeze bottle, flavor injector, or syringe with jelly, jam, custard etc. and inject a little into each doughnut. Or leave plain. Sprinkle each doughnut with confectioner's sugar or roll in confectioner's sugar or shake 3 at a time in a paper bag with confectioner's sugar. If needed you can make your own self-rising flour by mixing 8 cups of flour with 1 Tablespoon of salt and 5 Tablespoons of double acting baking powder. Blend and store in an air tight container labeled "SELF-RISING".
Arrange the tomatoes in a single layer on 4 salad plates; season to taste with salt and pepper. Scatter the sun-dried tomatoes over the fresh tomato slices; drizzle with oil and vinegar. Use a vegetable peeler to shave the cheese over the salad.
Dice first 4 ingredients. Combine with next 7 ingredients in a large bowl. Combine vinegars in a small bowl and whisk in the oil in a slow, steady stream. Blend well. Add vinegar mixture to bean mixture, tossing to coat. Cover and chill 4 hours. Before serving, stir in bacon. Optional: If desired, garnish with a small additional amount of fresh parsley.
Place all the ingredients into the pan according to the order in the manufacturer's directions. Set crust on medium or dark, and program for the Basic cycle; press Start. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
*Youmay use any sugar cookie dough recipe you like- to include purchased sugar cookie dough. You only need as much dough as will fit on each of your cookie sheets once. Separate Life Savers or lollypops (remove sticks) by color and place each color of candy into a separate small resealable plastic baggie. Bash the candy inside the bag with a rolling pin to crush into small pieces. Roll out your cookie dough to an 1/8 inch thickness. Using a large cookie cutter, cut out shapes from the dough. Transfer cookie dough shapes onto ungreased FOIL lined cookie sheets using a rubber spatula. Take a smaller cookie cutter and cut out another shape in the center of each cookie shape. For example, use a large leaf shape, then a smaller leaf shape cutter to cut out the center. The shapes don't have to match but one needs to be smaller than the other. You may also use a knife to cut out holes in the centers instead. Fill the holes made in each cookie shape with the crushed candy pieces. Bake in a preheated 350 F oven for about 10 minutes, or until cookies are baked and candies have melted to form stained glass candy centers. Allow to cool completely before removing from the cookie sheet.
In a large stock pot coated with non-stick cooking spray, saute the garlic, onion, celery, and mushrooms over medium heat for 10 minutes, or until tender. Add the stock, remaining vegetables, canned tomatoes, and bay leaves. If you have chosen one of the dry seasoning blends (Creole or Italian) add it now. Bring to a boil, cover, and simmer over low heat for 20 minutes. Add the vinegar and cook an additional 2 minutes. If you have chosen the fresh Garden Herbs seasoning blend, add it now. Remove bay leaves before serving or freezing.
Combine everything except nutmeg in a blender and blend until smooth. Pour into glasses. Sprinkle each with nutmeg.
Make Hollandaise Sauce: In a heatproof bowl set over (but not in) a large saucepan filled with 2 inches of gently simmering water, whisk the egg yolks with the cold water and salt until the mixture is just warm to the touch. Slowly drizzle half of the melted butter into the egg mixture in a thin stream, whisking constantly until the butter is completely incorporated. Continue whisking in the melted butter until the sauce is thick and smoothly emulsified. Whisk in the lemon juice, hot sauce and Worcestershire sauce and serve warm. This sauce can be kept warm over the hot water bath off of the heat for about 30 minutes. Whisk occasionally and reheat gently over hot water. Sandwiches: In a nonstick skillet, heat the olive oil and then add the onion and cook over medium-high heat until softened, about 4 minutes. Add the bacon and cook, stirring, until lightly browned, about 2 minutes. Add the olives, jalapenos and tomato and cook, stirring, for 1 minute. Add the eggs and scramble, scraping down the side with a rubber spatula until just set, about 2 minutes. Add the Gruyere and stir until just melted. Season lightly with salt and pepper. Arrange the toasted English muffins on plates. Spoon the scrambled eggs on the muffins and top with the Hollandaise sauce. Garnish with the chives and serve!
Freeze 4 tall glasses. In a blender, half of all ingredients except the pineapple spears and umbrellas. Blend until smooth. Divide between two frozen glasses. Repeat. Garnish each glass with a pineapple spear and a drink umbrellas! Enjoy!
Heat the oil in a pot, and add the onion, carrot, and celery and cook until soft and beginning to brown, about 10 minutes, stirring occasionally. Stir in the garlic and let cook for another minute. Add tomatoes, bay leaf, cinnamon stick (if using), thyme, dried oregano, sugar and cayenne pepper, letting it cook and stirring occassionally for 5 minutes. (The tomatoes will begin to disintegrate.). Add broth and rice, and then bring to a boil. If any foam rises to the surface, skim it off. Once it has started boiling, lower the heat and cover, letting it simmer for 30 minutes, or until the rice is tender, adding more broth if necessary. Stir in fresh oregano and season with salt and pepper, for taste. Remove bay leaf and cinnamon stick (if used) and serve with parmesan cheese sprinkled on top.
Put a small plate that in the freezer for later use. Wipe the figs, cut off their tops and cut into small pieces. Put the figs into a medium sized saucepan with water, lemon juice, almonds and ginger. Bring to the boil and turn down heat to a simmer. Simmer for about 20 minutes or until figs are soft and most of the liquid has evaporated. Add the warmed sugar. Stir until the sugar has dissolved. Bring to the boil and then simmer, gently, for about 10 minutes. Test the jam on a cold plate that has been in the freezer, putting a little jam on the plate and returning it to the freezer for a couple of minutes. Take the plate out and if jam wrinkles when pushed with a finger it is ready. Take the jam off the heat and leave for two minutes. Put into sterilised jars and seal immediately.
Spread pecans in a 9" pie plate. Microwave on high 4 to 6 minutes, stirring every 2 minutes until toasted. Add Kahlua and sugar; stir well. Remove rind from top of Brie and discard rind. Place Brie on microwave safe plate. Spoon pecan mixture over top of Brie. Microwave, uncovered, at high for 1 to 1 1/2 minutes or until soft, turning halfway through cooking. Serve with Melba rounds or crackers.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool. Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve. Prep time doesn't include cooling time for orzo but it does cool rather quickly.
Saute the beef and onion in a nonstick skillet until just browned. Drain off any grease. Add to a 4-quart slow cooker. Break up any large pieces of beef with a spoon. Add the remaining ingredients and stir. Cook on low for 7 hours. Stir prior to serving.
For Cake. Preheat oven to 350°F. Grease a 13x9 inch pan. Stir together the flour, baking soda, and salt. Set two large spoonfuls of sugar aside. In a large bowl, beat the egg yolks with the remaining sugar, beat until light in texture, then add the mashed banana, oil and buttermilk, mix well. Add the dry ingredients to the banana mixture and beat until smooth. In a separate bowl, beat the egg whites with the two spoonfuls of sugar until they are stiff but moist. Plop the beaten whites on top of the batter and fold in until blended. Spread evenly in the prepared pan and bake for 35-40 minutes,or until a cake tester(I use wooden kabob skewers -- LOL) inserted in the centre comes out clean. Let cool in the pan and frost with the following cream cheese icing. Cream Cheese Icing. Combine the cream cheese, butter, confectioner's sugar and lemon juice in a mixing bowl or the bowl of a food processor. Beat well or process until smooth and spreadable. Makes 3 cups of icing.
In a blender add eggs, water, flour, and salt and process until smooth. Scrape down sides of container and process again for several seconds. Lightly oil a skillet using a paper towel. Ladle the batter 1/4 cup at a time into the pan and quickly swirl the pan around, coating the bottom with the batter. Do not turn crepe over until it is dry on the top, about one minute. Cook until browned lightly and not too dry. Be sure the pan doesn't become too hot; as time passes, you may need to reduce heat slightly. Flip crepe over briefly and cook 20-30 seconds longer. When done, remove from pan and store with wax or parchment paper separating each crepe until ready to fill. Lightly oil pan before cooking each crepe.
For the rice: Rinse 1 1/2 cups basmati rice in cold water until the rinsing water is no longer cloudy. Add 1 tbsp butter to a skillet over medium heat. Add rice to skillet and toast in butter for a minute or two until fragrant. Add 1/2 tsp salt and 3/4 tsp turmeric and mix into rice. Next add 3 cups of water and cover. Bring to a slight boil then reduce heat to low and simmer for about 10-12 minutes. Remove from heat and let sit a minute or two. Fluff rice with fork, and keep covered until ready to serve. For the curry: Saute onion and garlic over medium heat until softened and slighty browned. Add chili powder or chilli if using and cook for another minute or so. Next add the cumin, curry powder and corriander into the onions and garlic and cook for another minute or until fragrant. Add chickpeas and reserved liquid, stir to coat evenly with all the spices. Next add the lemon juice and tomato paste, cook on medium heat for about 5 more minutes until all is heated through. If pan seems try, please add a little water, 1/4 cup at a time. Place about 1/3 of the chickpea mixture into a blender and blend for about 20 seconds (here as well, please feel free to add a little water if mixture is too thick to blend). Add blended chickpeas back to the pan and cook for another 5 or so minutes. Finally, add the 2 tsp of peanut butter, until melted into the curry. Stir in 1/2 of the cilantro leaves. Season with salt and pepper to taste. Serve over the basmati rice and top with remaining cilantro leaves.
Preheat oven to 350 degrees. Combine the dry ingredients in a bowl. Using an electic mixer, cream sugar and butter together. Add eggs, one at a time. By hand, stir the dry ingredients into the wet ingredients. Stir in apples. Grease and flour a 9 or 10 inch springform pan or tube pan and pour in the batter. Sprinkle liberally with sugar. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool on rack. Serve with ice cream or other topping.
Place the fish in a large bowl. Add the rice wine, soy sauce, chopped ginger and sesame oil, and toss lightly to coat. Cover with clingfilm and leave to marinade in the fridge for 10 minutes. Arrange the fish on a heatproof plate, with the marinade, and place in a steamer. Steam over simmering water in a covered wok for 5-8 minutes, or until the fish flakes when the skin is pressed firmly or the dorsal fin pulls out easily. Remove the fish from the steamer and place in a heatproof platter. Heat a wok over high heat, add the oil and heat until smoking. Sprinkle the steamed fish with the spring onion, shredded ginger and pepper, and slowly pour the hot oil over the fish. This will cause the skin to crisp, and cook the garnish.