HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 450&#730; Fahrenheit. Juice lemon into large bowl, zest one-half and reserve. Add 1/4 cup of flour to a small bowl. Pit and chop dates into 1/4 inch pieces and toss to coat with flour. Sift to remove excess flour. Chop walnuts and add to dates. Core and peel apples. Quarter and cut into 1/4 inch slices starting at stem end working toward blossom end. As apples are sliced add them into the lemon juice and toss to coat. Mix sugar, flour, cinnamon, nutmeg, ginger, and lemon zest together. Sprinkle half over apples and mix well, add balance and mix again. Refrigerate until crust is rolled and placed in pie pan. Place apple mixture in prepared crust and cover with second crust. Cut vents to allow steam to escape. Optionally, cut apple leaf shapes from crust trimmings and add to top securing with daub of water. Brush top of pie with half and half, sprinkle with very light dusting of sugar. Bake at 450&#730; for 15 minutes, reduce heat to 350&#730; and finish for 40 to 45 minutes or until bubbly. If crust starts to brown too soon cover loosely with aluminum foil and remove for last 8 to 10 minutes of baking.
Heat oil in large deep pan ( 12 inch diamter and 4-6 inches). Saute onions until tender (about five minutes). Throughly mix up the spices, cardamon, tumeric, coriander, chili powder, and garlic in a small measuring cup. Add chicken to the pan and cook until pink is gone. Sprinkle dry spice mixture over chicken until throughly coated. Add water and almond milk. Stir until mixture begins to boil. Add diced tomatoes, black beans, chick peas, and lemongrass. Cover, reduce the heat to low and let simmer 30 minutes.
For the Evaporated Milk Substitute: In a double boiler over gently boiling water combine the warm water and the Better Than Milk Soy Powder. Mix well with a whisk. When this is hot to the touch add in the cane sugar and stir gently until its dissolved. Remove from the saucepan and put in a dish and cool in the fridge. For the Vanilla Sauce: In a heavy sauce pan combine the arrowroot flour and sugar. Stir in the Evaporated Milk Substitute. Cook this over medium heat until bubbly and boiling. Stir this constantly with a whisk for 2-3 minutes. Take it off the heat and add the Earth Balance margarine and vanilla (or other flavoring if you prefer). Bon Apetit!
Combine mandarin oranges, bananas, green grapes, dates and sprinkle with lemon juice. Whip whipping cream and combine with mayannaise and fold into fruit mixture. Mix in coconut and almonds. Serve cold.
Combine all ingredients in a medium bowl; stir to blend. Serve with boiled, peeled, deveined shrimp.
In a jar with a lid, mix the olive oil, orange juice, lemon juice, lemon zest, salt, honey, basil, and vinegar. Seal and shake well.
In a large skillet, heat italian dressing. Add onion, bell pepper, and chicken. Mix well to combine, and cook over moderate heat for approximately 6 minutes, stirring occasionally. In a small bowl, combine italian seasoning, sugar, and undrained stewed tomatoes. Spoon this over the chicken evenly, and lower heat so chicken is just simmering. Simmer for about 12-14 minutes, stirring occasionally. When chicken is fork-tender, it is ready to be served over hot noodles.
Boil a large pot of water for macaroni. Salt water and under cook macaroni, cook about 7 minutes until just under al dente in doneness. Preheat broiler and set rack 12 inches from heat. While pasta works, heat a large deep nonstick skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, then add hot dogs and brown on both sides, 4 minutes total. Remove the dogs with a slotted spoon to a paper towel lined plate. Add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the butter. When butter melts, cook onions 4 to 5 minutes, then add flour and cook another minute. Add beer and cook off completely, 1 minute. Whisk in milk and bring to a bubble, then season the sauce with salt and pepper and stir in the mustard and ketchup. Lower heat and add 2 cups of the cheese. Stir to melt, 1 minute. Adjust mustard, ketchup, and salt and pepper, to your taste. Drain pasta well. Combine pasta and hot dogs with sauce and coat evenly then pour into large casserole and top with remaining cheese. Melt and brown cheese under broiler, 2 minutes. Serve.
When potatoes are cool enough to handle; peel if desired, then cut into 1/2-inch cubes; place in a large bowl and sprinkle with vinegar while still warm. Add in the scallions, salt, and pepper. To make the dressing: combine the mayonnaise, mustard, and maple syrup. Pour dressing over potatoes; add in ham and radishes; toss together gently but thoroughly. Serve immediately or cover and refrigerate up to 1 day; bring to room temperature before serving.
Add all ingredients to heavy pot. Bring to a boil. Reduce to a simmer and let cook for 1 hour. Add ingredients to a blender and blend until smooth. Return to pot and simmer for 30 minutes more. Enjoy.
Blend cream cheese, basil and lemon juice together. set aside. let come to room temperature. Whisk eggs, salt, and pepper together till foamy. cut corned beef into thin strips or small diced. lightly saute in pan till hot. remove and set aside. Melt butter in skillet on medium heat. Add eggs when pan is hot. When eggs are 3/4 way done add cream cheese and corned beef to center of eggs. Fold in half, plate and enjoy.
Using a food processor grind the almonds into a fine powder (this should take about 2 minutes). Add in the confectioners sugar and blend well. Transfer the mixture to a bowl. Using a wooden spoon blend in the egg whites and vanilla (if using) until smooth. On a flat surface lightly dusted with confectioners sugar, roll out the almond paste into a 14" x 1-2" log. Wrap in parchment paper and chill for a minimum of 1 hour. When rested, cut the log in two pieces. Wrap in wax paper and chill.
Melt first 3 ingredients together. Add Rice Krispies, and mix well. Pour into a 9X9 foil lined pan. Cool slightly while preparing topping. Pour topping over top and refrigerate. Keep cool until ready to serve.
Bring a large pot of salted water to a boil. Fill a bowl with ice water. Add the broccoli to the boiling water and blanch for 1 minute. Remove to the ice water. Allow to cool, then drain and dry on paper towels. Cover the pot of water and keep hot. Heat a wide, heavy skillet or wok over medium-high heat and add 1 tablespoon of the oil. When it is rippling hot, add the mushrooms and sear for 5 minutes, stirring from time to time. Turn the heat to medium, add the garlic, ginger, scallions, and red pepper flakes and cook for another 30 seconds to a minute, until fragrant. Remove from the heat and transfer the contents of the pan to a bowl. Return the pan to medium-high heat and heat the remaining tablespoon of oil until rippling. Add the tofu and sear on both sides until it begins to color, about 1 minute per side. Add 1 teaspoon soy sauce and stir together. Return the mushroom mixture and the broccoli to the pan. Add the stock and soy sauce, bring to a simmer and turn the heat to low. Simmer uncovered for a minute or two, until the broccoli is crisp-tender, then turn off the heat. Meanwhile, bring the pot of water back to a boil and add the pasta. Cook soba or udon noodles until al dente, about 5 minutes. Cook softened rice noodles for 1 minute. Drain and toss with the mushrooms and the broccoli. Heat through, add the cilantro and sesame oil, toss together, and serve.
Mix all ingredients thoroughly Microwave for approximately 90 seconds. Allow to cool, then add any toppings you wish.
Cover work surface with plastic wrap. Space cutlets evenly on the plastic, leaving a 3-inch space between each cutlet. Cover with another piece of plastic. pound the cutlets to 1/8-inch thickness. Lightly season on both sides with salt& pepper. Place flour in a shallow bowl. Place the breadcrumbs in another shallow bowl. Beat the eggs and milk together in a shallow bowl. Dredge the flattened veal chops in flour and shake off excess. Dip in the egg wash, and then coat both sides with the breadcrumbs. Heat the butter and 2 tablespoons of the olive oil in a heavy large, nonstick skillet over medium-high heat. Saute the veal until golden on both sides, about 2 minutes per side. Remove from the skillet and place on a plate. Add the bacon to the pan and fry in the remaining fat. Remove from the pan. Add 1 tablespoon of olive oil and the onion and cook, stirring, until the onion is translucent, about 6 minutes. Add garlic and saute until fragrant, about 30 seconds. Add the wine, and cook, stirring, to deglaze the pan over high heat for 2 minutes. Add the tomatoes and the puree, the basil, parsley, oregano, and dried red pepper flakes. Bring the sauce to a boil. Reduce heat to medium and add the cooked bacon. Simmer until the sauce thickens slightly, stirring occasionally, about 10 minutes. Arrange the cooked veal cutlets on top of the sauce, spooning sauce over each one. Top each cutlet with a sprinkling of Parmesan, then with a slice of mozzarella. Lower the heat to medium-low, and cook, covered, until the veal is tender and the cheese melts, 5-6 minutes . Serve immediately, 2 cutlets person, with noodles.
Whisk together eggs, sugar and salt in a large bowl. Add the milk, cream, peach puree and vanilla. Whisk until combined. Place brioche in a large baking dish, pour custard over and turn to coat. Let sit for 5 minutes. Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over high heat. Add 4 slices of the soaked bread and cook until golden brown, flip over and continue cooking until golden brown on the second side. Place 1 slice of the French toast on a plate, ladle some of the peach syrup on top. Top with a second slice of toast and ladle more of the peaches on top. Garnish with a mint sprig. WHITE PEACH-PECAN MAPLE SYRUP: Heat maple syrup over low heat in a medium saucepan. Add the peaches, pecans and bourbon and let simmer for 10 minutes.
Heat oil in Dutch oven or large saucepan on medium-high heat. Add chicken; cook and stir 6 to 8 minutes or until browned. Add carrots, celery and onion; cook and stir 3 minutes or until vegetables begin to softened. Stir in water and Rice Mix. Bring to boil. Reduce heat to low. Stir in cream. Cover and simmer 20 minutes or until rice is tender, stirring occasionally. Serve over biscuits, if desired.
Combine sour cream, chutney, curry and lime juice. Mix well. In mixing bowl, mix 3/4 cup dressing with chicken and raisins. Cover and chill chicken mixture and remaining dressing. To serve, line salad bowls or serving platter with leaf lettuce and pile torn iceberg lettuce in center. Stir coconut and almonds into chicken mixture. Spoon mixture into center of bowl or platter. Arrange melon slices around chicken mixture. Serve remaining dressing on the side.
Wash and pit cherries; wash, thinly slice and seed the orange. Put cherries and orange slices into preserving kettle and add the lemon juice and sugar. Cook the mixture, uncovered, about 45 minutes, stirring frequently until it is thick and transparent. Remove from stove. Skim off the foam with a metal spoon, then add the nuts and the raisins and cook another 10 minutes. Ladle into hot sterilized jars and seal immediately.
Preheat oven to 425. In a saucepan over medium heat, melt the butter. Add flour and stir thoroughly. Add chicken broth and cook until thickened. To the saucepan, add chicken, peas, carrots, onion and salt. Heat to boiling. Pour into a 1. 5 liter casserole. Top with uncooked biscuits. Bake at 425 8-10 minutes or until the biscuits are done.
Pour warm butter over chocolate chips and stir. Blend all remaining ingredients and stir into chocolate chip mixture. Pour into unbaked pie shell. Bake in 350 degree oven for 30 to 40 minutes.
In a 350 degree oven toast the almonds in a single layer on a cookie sheet. Meanwhile, combine the room temperature cheeses. Mound the cheese mixture onto the serving platter and shape into a pinecone shape with a spreading knife. Beginning at the bottom, pointed end of the pinecone begin placing the toasted almonds in rows, overlapping them slightly as you build the rows. The almonds should have the tapered end pointing downward. When it is done it will look like a huge pinecone. Decorate with silk leaves or a bow. Serve with an assortment of crackers and festive spreading knives.
Heat oven to 350 degrees F. Coat a 13-by-9 inch baking dish with cooking spray and spoon in a third of the sauce. Arrange 12 ravioli on top and scatter the spinach over them. Top with half of each cheese. Cover with another layer of ravioli and the remaining sauce and cheese. Cover with foil and bake 25 minutes. Uncover and bake 5 to 10 minutes more or until bubbly.
Chop vegies into small pieces. Place in pot with water, stock, canned tomatoes and spices. Boil two minutes. Reduce heat and simmer one hour, or until tender. Add more water if needed. Serve soup with parsley. You can add any vegies you like. Try broccoli, brussels sprouts, asparagus, onion and leafy greens.
Preheat oven to 350. Cream together butter and sugar with an electric mixer at high speed till light and fluffy. Add eggs, one at a time, beating well after each. Sift together dry ingredients. Mix together milk and vanilla extract. Add dry and wet to butter mixture alternately, beginning and ending with dry. Mix by hand, using a rubber spatula or wooden spoon, after each addition. Mix thoroughly, just enough to blend. Pour into buttered and floured tube or bundt pan (or two loaf pans). Bake 1 hour, or till toothpick inserted into center comes out dry. After the cake cools ten minutes, turn out onto a plate. Cool completely before you slice it.
Mix 1 cup flour, sugar, baking power, baking soda, and salt. Add mashed bananas, butter, and milk. Mix for 2 minutes. Add eggs and remaining flour, beat till blended. Stir in nuts. Poor batter into a greased 8x4x2 inch loaf pan. Bake at 350°F for 55-60minutes. Cool for 10 minutes. Remove from pan.
Heat oil in large skillet over medium-high heat. Add ginger and veggies, cook and stir 5 minutes until tender-crisp. Add beef and cook/stir 3 minutes or until cooked through. Stir in teriyaki sauce until well mexed and heated through. Serve with cooked rice or noodles.
In a 4-quart pot, melt bacon fat and add chopped onions. Saute over low-medium heat until translucent, approximately 5 minutes. Cut cabbage into one-inch by two-inch strips approximately. I cut the head into quarters, cut out the core, and then slice across the wedge. Add chopped cabbage into pot, stirring to mix with the onions, adding a little more bacon fat if needed to coat the cabbage. Sprinkle vinegar over cabbage in pot, then stir in salt, pepper, and caraway seed. Simmer until wilted, about 10 minutes, stirring once or twice. Add tomatoes and tomato sauce when cabbage has wilted. Stir in allspice. Adjust seasonings to taste. Sometimes I add a teaspoon or more of sugar to cut any bitter/acidic taste. Cover and simmer for 30 to 40 minutes. Check after 20 minutes if you like it crisp-tender. I usually cook it 40 to 45 minutes so it's really tender. For variety, increase the amount of and/or substitute different tomatoes -- crushed tomatoes, tomato puree, or tomato juice/V8. This makes it 'soupier,' and then we just serve it in cereal bowls or rice bowls on the side to enjoy every drop of the liquid!
Trim fat off edges of steak and cut into serving size pieces. Season with creole seasoning. Pour oil in large skillet and brown steak well. Place in a greased 9x13 dish. In large bowl stir together onion, rice, beef broth, water, parsley flakes, garlic powder, salt, worcestershire, bell peppers and green chilies. Pour over steak in baking dish. Cover and bake at 350 degrees for 45 minutes or until rice is cooked.
Heat panini press to medium. (Or can grill on skillet or George Foreman). Peel and remove pit of avocado. Coarsely mash avocado in bowl using fork (leave some chunks). Add lemon juice and stir. Stir in onion, cilantro, chopped jalapenos, and tomatoes. Salt and pepper to taste. Spread thin layer of mayo on bread slices. Assemble sandwich by layering onto bread sliced jack cheese, chicken, bacon, avocado mixture, and grated cheddar. Top with remaining slice of bread. Grill until heated through and crispy on the outside. If using Naan bread, slice into six triangles. (If using other bread/tortilla, cut according to size of sandwich).
Wash rhubarb and toss in sugar to coat. Mix all things well and put into slow cooker. cook on high for four hours. serve with Ice cream.
Spread bread slices with mayo. Top 1 of the bread slices with ham, tomatoes, cheese and remaining bread slice. Cook, over med heat, in skillet or on griddle that has been sprayed with no stick cooking spray, for 5 minutes on each side or until lightly browned.
Preheat the oven to 350 degrees F. Cut the butter into one inch chunks and put into a stand mixer bowl. Using the paddle and on low speed, mix the butter for one minute to soften. With the mixer running, add the sugars and continue on low speed until the sugar is incorporated. Increase the speed to medium-high and beat the mixture until it is smooth and creamy. Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula to make sure all of the butter is fully incorporated. Add the peanut butter and vanilla extract and mix on low speed until the mixture becomes smooth. Add the eggs one at a time, waiting until the first one is absorbed before adding the next. Once both eggs have been added and the mixture is smooth, stop the machine and scrape down the bowl. Add the dry ingredients all at once and mix on low speed until the flour is nearly incorporated. Stop the mixer and add the peanuts. Return the mixer to low and mix until they are evenly distributed throughout the batter. Using a teaspoon, drop the cookie dough on a parchment or silpat lined baking sheet, about one inch apart. Chill the dough for 10 minutes, Then before baking, sprinkle the tops of the cookies with granulated sugar and mark with a criss cross pattern using a fork. Bake for approximately 12 minutes, rotating the pan halfway through the baking time. The cookies should be light golden on the outside, and soft on the inside.
In bowl, shred chicken with fork and mix in pepper, cheddar, and cream cheese. Mix well. If using crescents, unroll and seal together and. Flatten with a rolling pin. Using about a 3 1/2 inch circle cutter, cut out circles from the dough. Reroll and recut until all the dough has been used. If using biscuits, just flatten. Place about 1 tbsp of chicken mixture into center of each circle. Fold into a half moon shape and seal edges by pressing down all the way around with a fork. Apply a thin layer of butter or spray with butter flavored cooking spray on top of each empanada. Place on greased baking sheet and bake at 375 degrees for 8-10 minutes until golden. You may need to turn baking sheet halfway around halfway through baking time so all empanadas golden evenly.
Over high heat bring a large pot of heavily salted water to the boil to cook the spaghetti. Rinse the anchovies (if used) and capers in cold water to remove saltiness. Put oil in a large sauce pan over medium heat. When the oil heats up, add the garlic, pepper flakes, and anchovies and saute, stirring constantly (about 4 minutes). Do not allow the garlic to brown! When the oil becomes fragrant add the capers, and olives and continue sauteing for a few minutes, stirring often. Lower the heat to low and keep the sauce warm. Cook spaghetti in boiling water until al dente, drain reserving about 1/2 cup of the cooking water to "loosen" the sauce if seems too "tight". Add the chopped tomatoes and most of the basil (reserve a little to dress) to the sauce, stirring or tossing to combine and heat the tomatoes through (the idea is not to cook the tomatoes but only to heat them through). Add the cooked and drained spaghetti to the pan and toss to coat with the sauce and correct seasoning. Divide among the serving plates, dress each with chiffonade basil and serve accompanied by grated Parmesan or Romano cheese and crusty French or Italian bread.
Cook over low heat, stirring constantly, until thickened (about 5 minutes). Cool.
Prep: Begin by cooking the rice until tender and fluffy. Do not rinse the rice of its starches before cooking because you want the starch to act as a sticking agent later. While the rice is cooking, mix the salt and the warm water into a bowl until dissolved. Taste to test saltiness, add more salt if needed. Set aside. Next, add together the Soy Sauce, Mirin, and the sugar cube into another bowl. Take the cheese stick and chop finely. Then take 1/4 of the pieces and squish into a small ball with your hands. Make 4 balls total and place them into the Soy Sauce mixture. When the rice is done place into a large bowl. Fluff the rice until it is hot, but not scorching. (You don't want to burn yourself!). Making the Onigiri: First, dip your clean hands (I suggest removing all jewelry) into the bowl of warm saltwater. Take a portion of the rice and spread it onto the palm of your hand. Make a small depression in the middle. Place one cheese ball into the depression and close the rice layer on top of itself, adding more rice from the bowl to help seal the cheese inches. Repeat above steps. If you find that the rice is sticking to your hands, just rewet them in the saltwater. Eat warm, or pack them in your bag as a snack for later!
Preheat oven to 350°F Spray 18 muffin tin openings with non stick cooking spray. Combine flour, baking powder, baking soda, cloves, cinnamon, nutmeg, and salt in medium bowl; set aside. In bowl of an electric mixer, combine pumpkin, oil, sugar, and eggs, then mix until well blended. Add set-aside dry ingredients and mix well. By hand, stir in walnuts and raisins. Pour batter evenly into prepared muffin tin openings. Bake 20-23 minutes. Cool in pan 15 minutes. Remove from pan and cool completely. For Orange Glaze:. Combine confectioner's sugar, orange peel, and orange juice in small bowl. Stir with spoon to blend. Spoon glaze over top of cooled muffins, letting excess glaze run down sides. Sprinkle with additional nuts before glaze hardens.
Remove ends of zucchini and cut them in half lengthwise. Then slice them diagonally in 1/2" slices. Heat olive oil in large saute pan and add the onions. Cook for 10 minutes on medium low heat until they just start to brown. Add the zucchini, salt(I use Kosher salt) and pepper. Toss occasionally for 10-12 minutes or until just cooked through. Al dente, please no soggy zucchini. Sprinkle with grated Parmesan and cook for about 30 seconds more. Remove to serving platter and serve immediately. Don't add too much zucchini to pan or it will steam instead of saute. Cook in two batches, if necessary.
Place the apples along with the remaining ingredients *EXCEPT* for the honey and rosewater into a crock pot or large stock pot. CROCK POT: cook on LOW for 3-4 hours or until apples are soft enough to mash. STOVE TOP: Bring to a boil, reduce heat and simmer for 30-45 minutes or until apples are soft enough to mash. Remove cinnamon stick. Use a potato masher and strainer to mash the apples. Stir in 1 teaspoon rosewater. Taste. Add more rosewater if you think it needs it. If applesauce is not sweet enough to your liking, add the optional honey. Serve warm or chilled. Freezes well. Yield is estimated.
In a saucepan, combine pudding, coffee, cocoa, and milk. Cook over medium heat, stirring frequently, until mixture comes to a full boil. Remove from heat and continue to stir frequently until cool. Place plastic wrap directly onto pudding and chill in refrigerator for 1 hours. Beat slightly. Fold in whipping cream which has been beaten until stiff. Pour into pie shell. Garnish with sliced almonds. Refrigerate until ready to use.
Combine all ingredients except cheese in large bowl. Spoon into greased 2 quart casserole. Bake uncovered at 400 degrees for 15 minutes. Top with cheese and bake 5 more minutes.
Place the "Chicken" ingredients in a large stockpot with water to cover. Boil the chicken until tender; Reserve stock. Remove the chicken from the pot. Cool; remove skin, bones, and meat. Dice the chicken and stir together with the "Salad" ingredients and mix well.