HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grill or broil chicken breasts; slice into thin strips. Cook pasta according to package directions. Toss with olive oil, return to pot. While pasta and chicken are cooking, melt butter in medium saucepan, heat to boiling, stirring constantly, boil 1 minute. Slowly add heavy cream, heat to a boil to reduce, stirring constantly. Boil for 2 minutes. Reduce heat, add Gorgonzola, parmesan and nutmeg. Stir until melted. Serve sauce over noodles, top with chicken and chopped tomatoes.
Have 4 or 5 washed half-pint jars, kept ready on a try in a warm oven. Place shreded zucchini in a large, heavy-bottomed stainless steel saucepan or kettle. Use a zester to remove just the colored peel from oranges; stir into zucchini in pot. Use a peeler or sharp knife to remove white pith and remaining peel from oranges and lemons; tie in a large gauze bag. Tie grated ginger in a separate gauze bag. Finely chop oranges, lemons and apples an stir into the pot, Place pot over medium-high heat. Add sugar, stirring until sugar dissolves and mixture is boiling. Add gauze bags to the mixture. Reduce heat and simmer, uncovered, stirring occasionally, for 45 minutes, or until marmalade reaches desired consistency. Discard seasoning bags. Ladle into hot jars and process in a boiling water canner for 10 minutes.
Sift together flour, salt, baking soda and sugar(optional). Cut in shortening until it resembles course crumbs. Stir in starter, just until all ingredients are moistened. Add a few drops of water if too dry, a spoonful more of flour if too moist. Cover or wrap in plastic wrap and let stand 30 minutes. Roll out, use and bake as for any pie crust. To PROOF Sourdough starter:. Remove 1 Cup of starter into a large glass or ceramic bowl. Add to it 1 heaping cup of flour, 1 cup of warm water and 1t sugar. Mix well with wood or plastic spoon and allow to stand 12-24 hours before use. DO NOT use metal of any kind! Replace 1 cup back to original starter and store in refridgerator until next use. Measure out 1 cup of PROOFED sourdough starter for recipe. Discard any remaining or mix in with mother starter in refridgerator.
Cream together butter and brown sugar with a mixer until fluffy, about 5 minutes. Add in eggs, one at a time, mixing after each addition, and then vanilla. Combine cocoa powder, flour, baking soda and salt. Slowly add flour mixture to butter mixture. Mix well. Refrigerate dough for one hour. Using a cookie scoop, scoop dough and place into granulated sugar, roll around to coat. Place sugar coated dough on lightly greased or parchment lined baking sheet, space cookies 2 inches apart. Bake in a preheated 350 degree oven for 9-10 minutes. Let cookies cool on baking sheet for 10 minutes before removing to racks to cool completely. Store in an airtight container.
Preheat oven to 375°F. Butter a 9 inch glass pie plate (silpat would likely work). Stir flours, sugar and lemon peel together. Gradually add butter, stirring until moist clumps form. Press evenly onto bottom and up sides of prepared pie plate. Bake crust until golden brown and firm to the touch, about 20 minutes.
Cut cucumber with a mandolin to make very fine slices. Lay slices on paper towels to drain. In a bowl, stir cream cheese, mayonnaise, garlic salt and dill together until smooth. Spread each slice of bread with a layer of the cream cheese mixture. Then lay cucumber slices in overlapping rows on one half of the bread slices. Top with remaining wheat bread slices. Cut crusts from each sandwich and then cut into quarters.
Drain the green beans saving one cup of the liquid. Put the green beans in a casserole dish. In a small saucepan heat mushroom soup, liquid from the green beans, and cheese; stirring until cheese melts. Sprinkle drained mushrooms and bacon bits over green beans. Cover with the cheese sauce. Cook in the oven at 350 for 30 minutes. Crush onion rings and sprinkle on top. Heat in oven for 5 more minutes.
Preheat oven to 375 degrees. In 1 T olive oil saute the onion and bell pepper until translucent. Add chicken and set aside. Spray a 9x13" pyrex dish with cooking spray and spoon about a half cup of the spaghetti sauce on the bottom. Mix the fresh herbs, garlic salt, and cayenne straight into the container of cottage cheese. Layer 4 uncooked lasagna noodles, 1/3 cottage cheese mixture, 1/3 chicken mixture, 1/3 of the remaining sauce, 1/3 mozzerella and 1/3 parmesan. Repeat this process until finished. Cook, uncovered, for about 45 minutes or until bubbly and golden brown on top.
Pat chops dry with paper towels. Mix 2 teaspoons coarse salt, thyme, rosemary, and 1 teaspoon pepper in small bowl. Sprinkle seasoning mixture on both sides of chops. Let stand at room temperature 1 to 2 hours or wrap and chill up to 1 day. Heat heavy large skillet over medium heat. Add bacon and saute until crisp and lightly browned. Using slotted spoon, transfer bacon to small bowl. Increase heat to medium-high. Add chops to skillet. Sear until brown, 4 to 5 minutes per side. Transfer chops to small baking sheet. Pour off all but 3 tablespoons drippings from skillet (or add olive oil to make 3 tablespoons). Add leeks and saute until soft, about 7 minutes. Add garlic and stir 1 minute. Add brandy, then broth and bring to boil, scraping up browned bits. Return bacon to skillet; add sage and stir to blend. Nestle chops in leeks in skillet. Reduce heat to medium-low. Cover; simmer 3 minutes. Turn chops over. Cover; simmer until thermometer inserted into thickest part of chops registers 140°F to 145°F, about 3 minutes longer. Transfer chops to platter. Tent loosely with foil to keep warm. Spoon off any fat from cooking liquid in skillet. Boil until all liquid evaporates, about 3 minutes. Whisk in mustard, then creme fraiche; do not boil. Season with salt and pepper. Spoon over chops.
In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat in a single layer keep in a glass container, spooning mixture over each layer. Cover tightly. Marinate 6 to 12 hours in the refrigerator. Dry in an electric dehydrator at 145 degrees F. until pliable. Package in home canning jars, food grade plastic bags or seal by heat food storage bags. For long term storage keep in freezer.
Pour 1st 3 ingredients into shaker glass and 'shake it up!'. Strain into ice-filled collins glass. (tall-skinny glass). Fill with Sprite.
Spread the sunflower seeds on a piece of wax paper. Roll the goat cheese log in the sunflower seeds on all sides and on the ends. You will need to firmly press the seeds into the cheese to make them stick. Place cheese on serving platter and drizzle honey all over the top. Garnish with any leftover seeds, mint, and the nicest looking berries you can find. Serve with crackers.
Preheat oven to 180 C. Place flour and sugar in bowl, mix to combine. Add butter and rub into flour till like breadcrumbs. Make a well in the centre and pour in milk. Gradually mix in milk with a knife till just combined. Turn out onto a lightly floured surface, gently bring dough together. Roll out to 18cms x 24 cms, sprinkle with chocolate. Roll up to enclose, place in a loaf pan 19cms x 9cms. Brush with extra milk, bake 30 minutes. Cool in tin 5 minutes the turn onto rack, slice to serve.
In a bowl whisk eggs with whipping cream, baking powder, oregano and black pepper until well combined; allow to sit for 5 minutes. In a medium skillet melt butter over medium heat until sizzling. Whisk/stir the egg mixture one more time then pour into hot skillet; cook without stirring for 3 minutes or until almost set, gently lifting the edge of the eggs with a spatula to allow any uncooked egg to flow underneath. On one side of the ometette sprinkle the feta cheese and olives. Lift the uncovered half over the cheese and olives and cook for another 2-3 minutes. Slide onto a plate.
PREHEAT oven to 325° F. Grease 9-inch square baking pan. COMBINE flour, baking soda and salt in small bowl. HEAT shortening, sugar and water in medium saucepan to boiling, stirring constantly. Remove from heat. Stir in 1 cup morsels; stir until smooth. ADD eggs one at a time, beating well after each addition. Gradually add in flour mixture. Stir in remaining morsels. Spread into prepared baking pan. BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack; cut into squares.
In a small bowl, mix all ingredients together. Serve with thinly sliced sashimi. Use as a dipping sauce for sushi too.
Preheat oven to 350°F. Cut apple slices crosswise in half. Place in 9-inch square pan; sprinkle with dry cake mix. In small bowl, combine sugar & cinnamon; sprinkle over cake mix. Drizzle with butter. Bake 30 minutes or until topping is golden brown. Serve warm with ice cream, if desired!
Peel potatoes. Clean & cut artichokes into quarters. Take 1/2 lemon & smear each piece of artichoke. In a large pot, add olive oil & onions & simmer until tender. Add artichokes & potatoes & saute a little. Add sweet peas & tomato sauce. Add 1 1/2 cups water. Cover & let boil until done. (about 1/2 hour).
Preheat oven to 180 degrees Celcius. Toss the olive oil, eggplant, tomato, capsicum, chili and garlic. Place in preheated oven for 10 minutes. While the veggies are cooking, brush the fish with a little olive oil and lemon juice. Remove the veggies from the oven, add the beans and gently toss through. Lay the fish on top of the vegetables and cook for a further 10 minutes.
Remove and discard husks from the tomatillos and rinse well. Place in a medium sauce pan with the water and bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, until tomatillos are softened, about 10 minutes. Let cool slightly and pour into blender container; blend or pulse to desired smoothness. Set aside. While tomatillos are cooking, roast poblanos. Place on a baking sheet under broiler, turning frequently until skins are blackened and blistered all over. Alternately, place over gas burner of stove, turning with long-handled tongs--take care not let handles of tongs overheat and burn your hands. When chiles are blackened all over, place in a large bowl and cover with plastic wrap or a dish towel. Let sit for 15-20 minutes, until cool enough to handle. Rub skins from chiles; cut in half and discard stems and seeds. Dice chiles and set aside. Heat oil in a large skillet over medium heat. Add onions, bell pepper, and carrots to skillet and saute until onions become translucent, 5-7 minutes. Stir in garlic and cook for an additional 2-3 minutes, stirring so garlic doesn't burn. Add diced poblanos, tomatillo mixture, can tomatoes, oregano and cumin. Stir and bring to a boil. Reduce heat and simmer, partially covered, for 15-20 minutes. If stew gets too thick, add additional water or chicken broth to desired thickness. Season to taste with salt and pepper and stir in lime juice and oregano, if using. Add meat or other ingredients and cook for an another 10-15 minutes and serve over steamed white rice with hot tortillas on the side.
In a large bowl, beat the cream cheese, sour cream and vanilla until smooth and well blended. Add in white sugar starting with 3 tablespoons and adding in more to taste. Add grapes and toss to coat. Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving.
Heat oven to 180celsius and lightly grease and flour muffin or friand pans. whisk the egg whites until soft peaks form. Fold in the cherries, sugar, almond, LSA and flour. Gently fold in the coconut oil and pour into the pans. It will be very very wet. Lightly Sprinkle the coconut over the top and back for 20-25 mins or until a skewer comes out clean.
Place the flour and the beaten eggs in two separate shallow bowls near the stove. In a 12-inch saute pan, heat the oil over medium-high heat. Dredge the shrimp in flour, shaking off the excess. Dip each shrimp into the egg wash, letting the excess drip back into the bowl for a moment. Place the shrimp, butterflied side down, in the hot oil. Cook undisturbed for 3 minutes, until pale golden. Add the garlic and cook for one minute more, stirring. (Cook the shrimp in badges, if nesessary to avoid overcrowding). Drain off all but about one teaspoon of the cooking oil. Add the white wine, lemon juice and salt. Bring to a boil and cook for one minute. Transfer the shrimp to heated plates and increase the heat to high. Whisk in the mustard and simmer the sauce until it is reduced by two-thirds, about 2 minutes. Remove the pan from the heat and swirl in the butter, shaking the pan vigorously to bring the sauce together. Discard the garlic and spoon a little over sauce over each serving. Sprinkle the edges of the plates with parsley, place a lemon wedge on the side, and serve.
Cut pork and bacon into 1/2-inch pieces. In large saucepan combine pork, bacon, water, thyme, rosemary, bay leaf, and pepper. Bring to a boil; reduce heat and simmer, uncovered, for 1 to 1-1/2 hours or till only about 1/4 cup liquid remains, stirring occasionally. Remove and discard bay leaf; let meat mixture cool 20 minutes. Transfer to food processor bowl or meat grinder; add cognac. Process till mixture is consistency of coarse cornmeal, scraping sides of bowl occasionally. Pack mixture into a small crock. Cover and chill in the refrigerator 12 to 24 hours. Serve with melba rounds or assorted crackers.
Preheat oven to 350° F. OPTIONAL: You don't have to do this (blame it on my paranoia and perfectionism), but I boiled water and added the raisins in order to plump them and remove any surface sugars. Mix all ingredients together. Pour into a non-stick 9 inch square baking dish. Bake for 35 minutes or until firm. Cool and cut into 12 squares. NOTE: To add some interesting or favorite taste variations, add one or more tsp of any flavor extract (or any combination): coconut, banana, almond, mint, or cocoa powder. Various spices can also be added: nutmeg, allspice, cinnamon, ginger, clove, lemon and orange peel. You can add other extracts or spices such as: 1/2- 1 tsp. or combination of: coconut, banana, almond extracts, cocoa powder, cinnamon, nutmeg, allspice, ginger, clove, lemon and orange peel. These bars keep well in the freezer and are excellent for traveling.
Directions: Whisk together the first 8 ingredients, coat chicken in mixture, and marinade for at least 2 hours. Whisk together the next 9 ingredients, cover, and chill until needed. Grill the marinated chicken breasts for 3-5 minutes per side, or until cooked through. Discard marinade. Brush grilled chicken with reserved dressing, sprinkle with cheese, and broil until cheese has melted. Serve the chicken over a bed of crumbled chips.
Place the ingredients in three separate bowls and set them in the order listed above. Prepare and season the meat you want to be breaded. Put the meat into the flour and coat on all sides. Dip the floured meat into the eggs and let the excess drain off. Roll into the potato flakes. Depending on the meat and personal preference, fry in oil or bake as necessary.
Put all the ingredients in a blender and pulse until creamy. For a chunky salsa, just mix the chopped ingredients together in a bowl.
Preheat oven to 350°F. Grease a 9-inch square pan; set aside. Combine the melted butter and cocoa, stirring to combine. Add sugar, eggs and vanilla and beat until smooth. Add the flour, cornstarch, baking powder and salt and mix to combine. Spread into the baking pan and bake 30 minutes.
Cook pasta according to package directions, omitting salt and fat. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove casings from sausage. Add sausage to pan; cook 5 minutes or until browned, stirring to crumble. Add onion and bell pepper to pan; saute 5 minutes or until tender. Melt butter in a medium saucepan over medium heat. Stir in flour; cook 2 minutes, stirring constantly with a whisk. Remove from heat; gradually add milk, stirring with a whisk. Return pan to heat; bring to a boil. Cook 6 minutes or until thickened, stirring constantly with a whisk. Remove from heat; stir in black pepper. Add 1/2 cup milk mixture to sausage mixture; stir well. Preheat oven to 350°. Spoon about 1/3 cup sausage mixture into each manicotti; arrange manicotti in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle mozzarella over manicotti; spread remaining milk mixture evenly over mozzarella. Top milk mixture with pasta sauce, spreading to cover. Sprinkle with Parmesan. Bake at 350° for 35 minutes or until bubbly.
Combine raspberries, green chile, pectin, water, and lemon juice in an 8-quart non-stick pan. Bring to a boil over medium-high heat, stirring constantly. Add sugar all at once. Return mixture to a boil, stirring constantly. Boil hard for 1 minute. Remove from heat. Ladle hot jam into hot jars, leaving a 1/4-inch headspace. Place lids and screw on bands fingertip-tight. Process in a boiling water bath for 10 minutes, adjusting processing time for elevation as necessary.
In small bowl, combine first 6 ingredients and stir until smooth, thick paste is formed. Spread evenly over chicken. Place coated chicken in large bowl, cover tightly, and refrigerate for at least 2 hours. Pour oil in large, heavy skillet or deep fryer to at least a 3-inch depth, and heat to 425 degrees. Meanwhile, place soda water in bowl, and dry pancake mix in a seperate bowl. Place chicken in soda, then dredge with pancake mix. Set aside to dry a few min. Fry a few pieces at a time uintil browned (about 5 minutes), and place on large baking sheet. Bake, uncovered, for 30 minutes at 350 degrees.
Drain oranges, reserving juice; set oranges aside. In a small bowl, combine cornstarch and 2 tablespoons reserved juice until smooth; set aside. In a large skillet or wok, stir-fry beef in oil. Add the soy sauce, honey, ginger, garlic and remaining juice. Cover and cook over medium heat for 5-10 minutes or until meat is tender. Stir cornstarch mixture; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the oranges. Serve over rice.
Place butter in 10" skillet, and melt over medium heat till it's golden. Put asparagus into skillet and toss over heat until just tender (7-10 minutes). Dash with salt. Top with peanut butter, and toss continuosly until all asparagus is coated with a light glaze of peanut sauce. Arrange on a serving platter, andd garnish with peanuts if desired.
Note: 1 1/2 cups of both fresh broccoli florets and fresh cauliflower florets, as well as 1 cup of sliced fresh carrots, can be substituted for the frozen veggies. Bring a large saucepan of salted water to boil and cook pasta according to package directions; add frozen veggies in with pasta during last five minutes of cooking. Drain pasta and veggies in colander. In the same pan, over low heat, whisk together soup, milk, parmesan, and mustard; add cream cheese and whisk frequently while cream cheese melts. Once mixture is smooth, add veggies and pasta into sauce. Heat until mixture is combined and warmed through, stirring frequently. Taste; add salt and pepper if desired; serve.
In a large pot or dutch oven, cook bacon over med heat until browned and crisp. Drain on paper towels and discard all but 1 tsp of fat. Add onion, carrots, bell pepper and garlic. cook until softened about 10 minutes. Add tomatoes and their juice(breaking tomatoes up with a spoon), clam juice and 1 1/2 cups water; bring to boil. Add potatoes, dried thyme and pepper flakes; reduce heat for a simmer. cook until potatoes are tender, but not falling apart. (15 to 20 minutes). Add fish; cover and cook until opaque and flaky, about 5 minutes. Season with salt and pepper and garnish with fresh thyme. Serve with crusty bread!
In a large bowl, combine almond flour, salt, baking soda and cinnamon. In a separate bowl, mix together eggs, oil and agave. Stir carrots and pecans into wet ingredients. Stir wet ingredients into dry. Scoop a heaping 1/4 cup batter into lined muffin tins. Bake at 325° for 18 to 22 minutes. Cool to room temperature and spread with creamy cream cheese frosting. Serve.
Cook pasta according to package directions, omitting salt. Drain and rinse well under cold water until pasta is cool; drain well. Combine pasta and remaining ingredients in a medium bowl. Cover and refrigerate 4 hours for flavors to blend. Remove bay leaf before serving. Garnish with whole olives, cucumber slices and dill sprigs, if desired. Can be served chilled or at room temperature.
Mix ground beef, eggs, bread crumbs, garlic, salt, pepper and onion. Pat out 4 patties. Using a wooden spoon handle and make a hole in the center of the patty. Fry patties over medium-high heat until well done. Drain grease. In a separate pan heat cream of mushroom soup, water and package of brown gravy until smooth. Pour gravy over patties and simmer covered for about 10 minutes.
Heat the oil in a large pan and cook the shallots and garlic for 2 minutes. Add the chilie, pork and five spice and cook for a further 5 minutes. stir in the water chestnuts, fish sauce, soy sauce and honey and warm through gently, stirring until the pork is cooked through. Allow to cool then chill for at least 20 minutes. Separate the lettuce leaves and place 12 on a large serving platter. Stir the bean sprouts into the minced pork then spoon into the lettuce leaves. Garnish with coriander leaves and serve.
Put grated cheese into a fondue dish or enameled iron casserole and melt slowly over medium heat, stirring continuously so as not to scorch. Add remaining ingredients and stir until the fondue thickens slightly. For dipping use chunks of French bread or toast.
Rim half the glass with sugar. Add triple sec, lemon juice and Smirnoff No.21 Vodka. Shake with ice and strain into a pre-chilled martini glass.
Preheat oven to 350 degrees. Beat pumpkin, sugar, oil and vanilla in a large mixing bowl. Add eggs and mix well. Combine dry ingredients, except nuts (if using) and gradually add to pumpkin mixture, beating until well blended. Fold in nuts. Pour into a greased 9 x 13 inch baking pan/dish. Bake for 35- 40 minutes or until center tests done. Cool completely before frosting. (I keep mine in the pan-- I use a glass Pyrex baking pan). For the frosting: Beat cream cheese, butter and vanilla until smooth. Gradually add sugar and mix until well combined and smooth. Add milk and beat until frosting is the spreading consistency you desire. Frost cake and sprinkle with chopped nuts if you like.
Preheat oven to 350. Heat a skillet to medium, add some oil and saute the onions for a few minutes then add the peppers and garlic and saute until the onion become translucent. Add Tomatoes, seasonings, Stir to combine. Add Turkey and 1 cup of enchilada sauce - stir - simmer until some of the liquid has evaporated (not too juicy any more). Add cream cheese and stir until well incorporated. Simmer for a few minutes longer. In a 9X13" pan add 1 cup of enchilada sauce and coat bottom of pan. Add about 1/4-1/3 cup of meat mixture to each tortillia - roll tortilla and place seem side down in a baking dish (just roll, don't fold ends). Pour remaining Enchilada sauce over the top of the tortillas. Sprinkle cheese over the top. Bake i for about 20-30 minutes until cheese is melted and side are bubbling slightly. Variations - Add a can of black beans (rinsed and drained) to the meat mixture after incorporating the cream cheese. Toppings (suggestions) - Salsa, lettuce, Chopped Olives, Chopped Onion, Chopped tomatoes, chopped jalapeno's.
Preheat oven to 425. Cut sausage into 2 pieces, about 10 inches long and peel off casing. Place each piece of sausage on a sheet of puff pastry and wrap tightly to enclose sausages completely. Press edges together to seal. Place sausage rolls, seam side down, on an ungreased baking sheet. Bake 20-25 minutes until golden brown. Let cool slightly then slice into 3/4 inch pieces.