HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes. Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives) [I usually add some of the brine from the jar for added flavor] then add the spices. Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8. After it's ready, taste for salt and add more as needed [I added a little more cumin and garlic powder at the end as well since the crock pot tends to mute the flavors of herbs and spices]. Discard the bay leaves and serve over brown rice. Makes about 5 3/4 cups. Serve this with 3/4 cups brown rice for an 8 point meal and a salad on the side.
Use at least a 5-quart slow cooker, or cut back on the amount of ingredients. In a large glass bowl, combine cooked and chopped chicken breasts, the pasta sauce, and 1 cup of buffalo wing sauce. Ladle a big spoonful of the sauce into the bottom of your crockpot. Cover with a layer of uncooked lasagna noodles. You'll have to break them to get a proper fit. Add a smear of ricotta cheese to the top of the noodles. Add a layer of chopped bell peppers. Sprinkle on a handful of shredded cheese. Repeat layers until you run out of ingredients. Add the bleu cheese crumbles, if desired. Put the 1/4 cup of water into your empty pasta sauce jar and shake. Pour the liquid over the top of the entire lasagna. Cover and cook on low for 6-7 hours, or on high for 4-5 hours. When cooking time is complete, unplug and take off the lid of the crock. Let it sit for 20 minutes before cutting into it, or it will fall apart.
to prepare the cauliflower, take a fresh NOT FROZEN cauliflower head and cut the florets of and put them in a microwave safe bowl. DO NOT ADD ANY WATER OR LIQUIDS! put in the microwave on high for 40 minutes, mixing them half the way. with a potato masher, mash the cauliflower, if is still hard, cook a little longer in the microwave. when completely cooked and finely mashed, measure a cup. mix 1 cup of the mashed cauliflower, and the egg, for better blending, use a blender. put on loaf pan with parchment paper making sure that it evenly distributed, sprinkle with oregano, and bake at 450F for 20 minutes or until golden brown. if using for sandwiches, let cool down before using, if using for pizza as soon as out of the oven add your pizza toppings and bake until the cheese is melted. enjoy.
Wash beets, put in pot of water to cover and boil for about 20 minutes. Drain and cool in cold water, remove ends and peel (skin usually slips off), cut in quarters or more for larger beets. Bring remaining ingredients to a boil with 2 cups water, add beets and simmer 10 minutes, Remove cinnamon sticks. Pack in hot sterile jars, seal and process in a hot water bath for 30 minutes.
In a small bowl combine the 2 teaspoons of sesame oil with the minced garlic- set aside. Using a large stockpot or saucepan, heat the vegetable or peanut oil and then add the carrot, onion and cabbage. Gently stir-fry until the vegetables have softened slightly - around 3-5 minutes. Add the chicken stock, soy sauce, shredded chicken and green beans. Bring to the boil. Once the soup is to the boil, add the sesame soaked garlic and the 2 packets of ramen noodles (do not use the seasoning sachets) and boil until the noodles are cooked. Approx 5 minutes. Stirring occasionally. Season with salt and pepper to taste. Stir thru the cilantro (if using). Serve and enjoy!
Preheat oven to 350°F. Spray 9X5-inch loaf pan with nonstick cooking spray; set aside. Melt chocolate chips and butter in small saucepan over low heat. Combine flour, sugar, baking soda, baking powder and salt in large bowl. Add walnuts; mix well. Lightly beat eggs in medium bowl with wire whisk. Add milk, spreadable fruit and vanilla; beat until well blended. Add chocolate and milk mixtures to flour mixture. Stir just until moistened. Pour into prepared pan. 3. Bake 50 to 60 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on wire rack.
Preheat oven to 475. Brush bottom of a 16 by 11 inch rimmed baking sheet with 1 tablespoons olive oil. Press and stretch dough evenly to cover bottom of sheet. ( If dough resists at first, let it rest for a minute before continuing.). Toss potatoes with 1 tablespoons olive oil and scatter over dough. Sprinkle with salt. Scatter spinach over potatoes. Sprinkle with cheese. Bake until underside of crust is golden ( lift an edge of pizza with a spatula to peek.) and cheese is bubbling, about 20 minutes. Let stand 5 minutes on a wire rack before slicing. Tips: If Gruyere is too strong for your taste, substitute Jack cheese. Or give the pizza a Greek flair with crumbled feta. Sprinkle on chopped sun dried tomatoes and oregano, too.
In a mixing bowl, cream the margarine. Add the sugar, vanilla and melted chocolate and beat until fluffy. Add the eggs and beat for 3 minutes until smooth and thick. Refrigerate until serving.
Mix cracker crumbs flour garlic and seasoning salt in a medium bowl Scramble the eggs and mix in the water in a small bowl Melt shortening in deep frier and heat to 380 degrees Put Walleye fillets in the egg mixture Put Walleye fillets in the crumb mixture and coat until you can't see the fish Put in deep frier and cook until golden brown and flaky Serve with lemon wedges and tartar sauce.
For Batter:. Combine eggs, salt, and water. Add gradually to matzah cake meal, stirring hard to avoid lumps. Fry into thin pancakes on one side only. Place a rounded spoonful of filling onto each pancake. Fold envelope fashion -- one end, then both sides, then roll to close completely. Fry in oil. Note: you can make the blintzes ahead, then put them packed closely together in a baking dish, and reheat in a slow oven, and serve casserole style at the table.
For the Crust: Measure all 7 ingredients into a small bowl. Beat with a spoon until smooth. Spread evenly into a greased 9 inch springform pan. Bake at 350 degrees for 10 minutes or until toothpick comes out clean. Cool. For the filling: Measure the first 5 ingredients into a saucepan Heat on low until smooth, stirring often. Beat in 1 egg at a time. Add icing sugar and beat well. Cool completely. Beat whipping cream until stiff. Fold chocolate mixture into whipped cream. Pour over cooled crust. Chill at least 2 hours before glazing. For glaze: Heat whipping cream in a small sauce pan on low. Add chocolate, stirring consistantly, until melted and smooth. Pour over cooled cake, letting some drip down the sides. Freeze 6 hours before serving or overnight. Thaw slightly to cut. Garnish with chocolate curls or chocolate covered coffee beans if desired.
cut a large square of foil. place pattie on it. add vegetables. cover with 1/4 can of soup. seal foil tightly. place on cookie sheet. bake at 350 for 30 minutes.
Peel, cut, and slice apples into thin layers. Sprinkle very thin layer of flour on bottom of pie crust. Preheat oven to 400°. Mix apples, sugar, cinnamon, salt, nutmeg and flour until it forms a slightly thick sauce. Pour into bottom of crust. Sprinkle with lemon juice. Pour butter over apple mixture. Add top crust. If using full crust, slit to vent. I prefer lattice top crust. Bake 50 minutes or until crust is golden brown.
Trim the figs and place in a saucepan with the lemon zest, juice and vanilla seeds. Spoon over the sugar, and mix. Steep for 2 hours, then cook on a low heat until the sugar dissolves. Once the sugar is dissolved, turn the heat up and boil rapidly until the jam reaches setting point. Remove the pan from the stove, and cool for 30 minutes before spooning into warm, sterilised jars. Pack each jar with a vanilla pod.
preheat grill to hot hot hot. cut the tomatos in half and place cut side up on a baking sheet gril until soft and beginning to darken at edges. this took me 30min approximately when softa little dark take out and preheat oven to gas mark 5. heat the olive oil with the garlic and herbs in a large saucepan. when hot add teh other veggies. cook over a moderate heat for a few minutes stirring now and then until the veg begins to soften. transfer these veggies onto a raosting tin and roast in oven til soft. it took me about 40min approximatley. remove from oven and puree in liquidiser with tomatoes, lemon juice, tomato puree and sugar add water if you need to to make a smooth pouring consistency. to make the baisl puree pound the basil leaves in a pestle and mortar with salt until smooth add the olive oil and vinegar and stir well. dollop a heaped teaspoon of the pureee on the soup and eat with bread and stuff yummy!
Combine all ingredients in a medium saucepan. Cook uncovered, over medium-low heat until potatoes are done and have produced a gravy like sauce.
Saute onion or scallions, kale or cabbage, garlic, oil, pepper, tumeric, for about 7 minutes, then, add rice, broth or stock, lemon, soy sauce and simmer for about 10 minutes. (give a stir from time to time). Add salt if required.
Combine (to make custard) sugar, flour, corn starch, and salt in a pot. Stir in milk. Heat over low heat, stirring often to avoid scorching, until thickened. (beleive me, you will know when this happens!-seems like it takes"forever") Beat egg yolks and gradually stir into the hot sugar mixture. Cook 5 minutes, stirring constantly. Remove from heat and stir in vanilla. "Line"a 2 quart casserole dish with a layer of wafers and top with half of the sliced bananas. (**Iusually have this step finished before I begin to make the custard.**) Pour half of"custard" over bananas. Repeat, ending with custard on top. In separate bowl, beat egg whites stiff, but not dry. (I use the electric mixer on high.) Gradually add 1/4 c sugar and beat until mixture forms stiff peaks. Pile on top of pudding. Spread it around to the edges of the dish to"seal" it. (Then make the top pretty by making designs with the back of the spoon.) Bake in a preheated 425 degree oven for about 5 minutes. (until the egg whites start to turn a golden brown) Watch this close, because sometimes mine turns black-really fast! Serve warm or chilled.
Seal ribs tightly in extra heavy foil and place in baking pan. Bake at 325 for at least 3 hours. Remove from oven and allow to cool. Drain and discard liquid. Place ribs in freezer bag. Cover with sauce. Label and freeze. To serve: thaw and heat.
In a medium sauce pan, cut up the bacon into small pieces with scissors, cook bacon and leave only one tablespoon of bacon grease and put in the 2 tbsp of margarine and cubed potatoes and 1/4 cup of onion. Saute the potatoes and onion in the bacon and butter until becomes soft. Add the flour and stir, coating the potatoes and onion. Add the oyster and corn liquid and bring to a boil. After about 5 minutes, add the corn and oysters, salt and pepper, garlic and milk. Stirring constantly, lower the temperature and let simmer for another 5 minutes. Make sure that the potatoes are cooked thoroughly and if done add your parsley. VIOLA!
Heat oil in a deep pan and add rind of 2 lemons. Cook until browned. Place aniseeds in a small sieve and fry in the same oil. Set aside and drain. Allow oil to cool. Whisk eggs until creamy and fluffy. Slowly add sugar, lemon rind and aniseeds, liquor. Take four tablespoons of the oil used to fry lemon rind and aniseeds and add to mixture. Add flour and baking powder bit by bit, mixing well each time to make a dough. Knead dough on a floured surface and make donut shapes by taking a large spoonful of dough and rolling it between hands and joining well to make donut shape. Heat the oil again and fry doughnuts until browned. Drain and roll in sugar. Allow to cool before storing in an airtight container.
Pour tomatoes in a saucepan or skillet. Add butter. Simmer over medium heat about 15 minutes, or until tomatoes are tender. (If using juice, then just bring it up to a simmer, and continue.). After tomatoes are tender, mix your flour and milk in a bowl until smooth, and add to tomatoes, stirring well. Add salt, pepper, and sugar to taste. If it's too thick, add a little more milk. If it's too thin, either simmer on low until it's the desired thickness, or mix up a bit more flour and milk and add to your tomatoes. That's it! Serve over homemade biscuits, cornbread, potatoes, or whatever you like!
Season meat with pepper and very lightly salt. I didn`t salt because the soy and hoisin has plenty of sodium. In a hot pan brown the meat in oil until well seared on all side. Combine Sauce ingredients except for water in a blender, blend till smooth. Place sauce in crock pot stir in water. Place browned meat into liquid. Add optional thai chili`s if desiring extra heat. Place lid on and cook for about 4-6 hours in crock-pot on high. Remove meat, (it should be very tender and fall apart) placing on a plate cover to keep warm. Add the carrots, peppers, mushrooms, and broccoli. Cover and cook another 5-15 minutes until desired texture of veggies is reached. Toss in fresh udon noodle mixing in to heat and combine with veggies. Place noddle mixture on a platter and top with meat. Garnish with green onions, cilantro, and or basil, and serve. Optional: Shred beef while the veggies cook and stir into the noodle mixture.
Coat a large skillet with cooking spray and saute onions until soft. Meanwhile, mix chicken, 1/2 c. cheddar, picante sauce and cream cheese. Addto onions and cook over low heat until cheese begins to melt. Spoon about 1/3 cup filling on each tortilla ands roll up. Place enchiladas (seam side down) in a 9x13 baking dish. Drizzle with taco sauce and remaining cheese. *Note:I flash freeze them and bag at this point in family size portions. If you are going ahead and eating now cover and bake at 350F 15 minutes. If you are pulling from the freezer, thaw in the refrigerator then bake.
Combine dry ingredients; cut in butter till crumbly. Stir in whatever you like -- blueberries, cranberries, orange or lemon zest, candied ginger, chocolate chips, etc. Add milk and stir just until moistened. Turn out on floured board, flour hands and knead 10-15 times and pat/roll into 3/4" thick round shape. Cut into wedges and place on baking sheet (greased or parchment). Leave a little space in between as they poof up a bit. Bake at 400 deg F for 18-22 minutes (15-16 is enough in my oven). You can sprinkle with sugar before baking, or after baking can drizzle with powdered sugar glaze, etc. Very versatile!
Clean and rinse the spinach leaves and keep them in the fridge until ready to use. In a medium saute pan over medium high heat, add the olive oil, shallots and garlic. Cook, stirring, 45 seconds. Add the red onion and cook, stirring, one minute longer. Add the proscuitto and toss just until hot. Add the honey, bring to a boil, reduce heat and simmer for 2 minutes. Add the chicken stock and vinegar to the pan to deglaze, scraping up any flavorful bits stuck to the bottom of the pan. Bring to a boil, reduce the heat and simmer until the luquids are reduced by one quarter, about 5 minutes. Remove the pan from the heat, drizzle in the extra virgin olive oil, add the sliced figs and salt and pepper to taste, and stir. Distribute the spinache leaves among the serving places. Spoon some of the warm ham and fig vinaigrette over each serving.
Melt butter in sauce pan. Blend in flour and salt. Add milk all at once. Cook quickly, stirring mixture constantly until thickens and bubbles. Remove from heat when bubbles. Add cheese, stir until melted and smooth. Add mustard and Worcestershire sauce once cheese is all melted; stir to incorporate.
Prepare your smore by putting the 4 banana slices on one graham cracker. Put chocolate on the other one. Roast your marshmallow to doneness. Now put the marshmallow on top of graham cracker with the chocolate. Take the one with the banana and flip it on top of the marshmallow. Hold down on the top and pull the roasting stick out, leaving the marshmallow inside. Now sit back and enjoy your Banana S'More. When done, make another one!
In a dry cast-iron skillet over high heat, toast the unpeeled garlic, serrano peppers, and pumpkin seeds until browned. Peel the garlic and place in a blender with the serranos, pumpkin seeds, poblanos, parsley, cilantro, oil and lime juice. Blend until smooth. (I prefer it left a little chunky rather than totally smooth.) Season with the salt and pepper.
Position rack in center of oven and preheat to 400°F Line rimmed baking sheet with parchment paper. Mix 1/2 cup buttermilk, dried fruit, and vanilla in medium bowl. Whisk flour, wheat germ, 1/3 cup brown sugar, cardamom, and ginger in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Stir in almonds, then buttermilk mixture. Mix until dough comes together in moist clumps. Gather dough together. Turn out onto lightly floured work surface; flatten to 8-inch round. Using large knife, cut round into 8 wedges. Place on prepared baking sheet, spacing apart. Brush scones with buttermilk and sprinkle lightly with additional brown sugar. Bake scones until golden and tester inserted into center comes out clean, about 25 minutes. Serve warm or at room temperature.
Season chicken with salt and pepper. Heat 2 teaspoons of oil in skillet over medium high heat and cook chicken in batches until browned on both sides then add to slow cooker. Heat remaining 2 teaspoons of oil in empty skillet. Add onions and 1/4 teaspoon of salt and cook until softened, about 5 minute Stir in garlic and cook for 15 seconds. Stir in the wine, scraping up an brown bits. Simmer until the wine has reduced by half, about 5 minutes, then pour into slow cooker. Add the tomatoes, 1 1/2 cups of broth, thyme, oregano, and bay leaves. Cover and cook on low until tender, about 4 hours. Transfer chicken to large serving dish and tent loosely with foil. Discard bay leaves. Set the cooker to high. Whisk the flour with the remaining 1/2 cup of broth until smooth, then stir into slow cooker until thickened, about 15-30 minutes. Stir in olives, parsley and lemon zest and season with salt and pepper to taste. Spoon over chicken.
Wash, drain and chopped the fenugreek leaves, put the leaves in a bowl add enough water, l/2 tsp turmeric powder, mix well and keep aside. Heat the oil in kadhai, add the garlic, whole green chillies, cumin seeds and onion and saute till the onions turn translucent. Add the chilli powder, reaming turmeric powder and salt, mix well and cook on a medium flame for 2 minutes. Drain the fenugreek leaves and add to kadhai, mix well and cook for 3 minutes on a medium flame. Add the eggs, mix well, cover it and cook on a slow flame till the eggs are cooked. Serve hot and garnish with green coriander.
Preheat oven to 350°F Grease and flour 10-inch tube pan. In a large bowl, combine all ingredients except pineapple and nuts. With a mixer at medium speed, beat 2 minutes. Stir in pineapple and nuts. Pour batter into prepared pan. Bake 45 to 55 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan on a wire rack for 25 minutes. Invert cake to cool completely. Pineapple Glaze: In a small bowl combine all ingredients mixing until smooth. Spoon over cake.
Combine all 3 liquors and milk; thoroughly stir together. Put a little scoop of ice cream in the bottom of each highball glass and then pour the liqueur mixture over the top of both.
Preheat the oven to 350 degrees. Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35-40 minutes or until chicken is cooked through. Set aside to cool. When the chicken is cool, remove and discard the skin and bones and cut chicken into 3/4 inch pieces. Place chicken in bowl and add the mayo, tarragon, celery, 2 teaspoons salt and 1 teaspoon pepper and toss well. To assemble, spread a little mayo on half the bread slices, top with the chicken salad and amount of mixed salad greens you prefer. Cover with remaining slices of bread, cut in half and serve.
Pasta: follow directions on the package to cook to al dente. Drain and cool. Place in a large bowl. Dressing and Vegetables: Combine in a bowl and whisk olive oil, lemon juice, mustard, zest, and garlic. Season with salt and pepper and add basil, parsley, and scallions. Add Jalepeno and celery. Whisk again. Combine dressing and vegetables in a large bowl with pasta. Toss in beans. Sprinkle with pepper flakes and parmesean. Serve Cool.
Cupcakes: Preheat oven to 350°F Line a muffin pan with paper liners. Cream butter and gradually beat in sugar until fluffy. Stir in egg yolks and vanilla until smooth. Blend flour with ginger, baking powder and salt. Add to butter mixture in three additions, alternating with milk, and beat until smooth. Beat egg whites until stiff but not dry using clean beaters, and fold into the batter. Divide batter among prepared baking cups. Bake for 25 to 30 minutes or until cupcakes spring back when touched lightly. Cool completely. Frosting: Beat butter with lemon juice. Gradually add icing sugar until smooth. Ice cupcakes and sprinkle with ginger and coconut.
Preheat oven to 350°F. Combine sugar, oil, grated zucchini, grated orange peel and vanilla extract. Lightly beat eggs and add to oil mixture. Sift together flour, salt, cinnamon, allspice, baking soda and baking powder. Pour into wet ingredients, stirring to mix as you pour. Mix until flour is blended, but do not overmix. Remove raisins from orange juice. Pat dry. Stir into the batter with raisins and pecans. Divide between the four buttered and floured loaf pans. Bake in the middle of preheated 350° F oven for 40 - 45 minutes, or until tester comes out clean.
Mix 3 Eggs. Mix Dry Ingredients. Dip chicken into eggs, than dry mix, coat chicken.Fry chicken in 350 degree oil.
Preheat the oven to 180 C / 350 F / gas 4, and butter a shallow ovenproof dish. Place the peppers tightly together in the dish, and sprinkle over the chopped capers, black olives, garlic, mozzarella and breadcrumbs. Pour over the wine and olive oil, and then sprinkle with the mint, parsley and freshly ground black pepper. Bake for 30 - 40 minutes, until the topping is crisp and golden-brown.
Dip measuring cup into mix and level off; allow to come to room temperature. In large bowl, combine all cookie ingredients at low speed until well mixed and dough forms. Divide dough in half;place each half on sheet of waxed paper. Shape each half into a log 1/2 inch diameter. Wrap in waxed paper;refrigerate for 1/2 hour. Remove logs from refrigerator. For oval cookies,mold logs into oval shape. For triangle cookies,mold logs into triangle shape. Rewrap;refrigerate until firm ,about 3 hours. Heat oven to 375°F. Cut dough into 1/4 inch slices, one inch apart on ungreased cookie sheets. Bake for 6-10 minutes or until edges are golden. Cool completely. In a small saucepan over low heat, melt chocolate and shortening, stirring constantly. Set saucepan in hot water to maintain dipping consistency. Dipe ends of cooled cookie into chocolate mixture;allow excess to drip off. Place cookies on waxed paper to set. Store between sheets of waxed paper in a loosely covered container in a cool place.
peel pears and leave whole. place all ingredients except pears in a large saucepan bring to boil. reduce heat and simmer for 15 mins sit the pears in the syrup and continue to simmer for 10 to 15 mins until just tender. transfer pears to serving dish discard the cinnamon stick, vanilla bean and the orange peel from the syrup then pour over pears to serve.