HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium sized skillet cook chicken that's been seasoned with seasoned salt until done and no longer pink. Dice and set aside. Finely chop bell peppers, onion and jalapeno slices in food processor or by hand if you like larger pieces. Combine all peppers, onion and jalapeno and add lemon juice and a pinch of salt. Melt margarine in a large stock pot. Saute pepper and onion mixture until soft. Add can of crushed tomatoes, stirring. Add three cans of black beans, undrained. Add chicken to pot, stirring carefully; then add chicken broth to soup and stir. Next, add bay leaf, about a teaspoon of season salt, tarragon and cinnamon. Let simmer until flavors are combined and peppers and onion are soft and tender about one hour, or until it smells so good you cannot wait. Serve with Recipe #43730.
Combine the cucumbers, garlic and salt in a colander. THIS IS IMPORTANT: Place the colander in the sink and let stand for 1/2 hour. Squeeze out as much water as you can with your hands. Then place in a bowl and add the sour cream, vinegar. (You may also add thinly sliced onions at this point). Mix well and sprinkle with paprika for color.
Mix all ingredients together and pour into a very chilled Martini glass. Garnish with an olive. Enjoy.
Cook pasta according to package directions. While pasta is cooking, in a large saute pan, cook shrimp in olive oil until they just turn pink. Add julienned peppers, garlic, pesto and heavy cream. Bring to a boil and cook until the mixture is reduced by half. Transfer to very large shallow bowl. Add cooked, drained pasta and salt and pepper to taste and combine well. Sprinkle Parmesan cheese and serve.
Line a 8x4 in loaf pan with foil. Mash 2 c of strawberries in a large bowl. Stir in condensed milk, lemmon juice and 2 cups of the whipped topping. Pour into loaf pan. Combine oreo cookies and melted butter. Top the strawberry mixtured in the loaf pan with the oreo mixture, pressing gently. Cover and freeze for at least 6 hours. When ready to serve, invert loaf pan onto a serving plate, remove foil. "frost" the sides with remaining whipped topping and garnish with remaining strawberries.
Brown the sausage well, then add the onions and celery. Let cook until the onions and celery are soft. Add the Yoshida's and chicken bouillion; let this simmer for 20 minutes. Add the chopped up stewed tomatoes, tomato bisque soup, creamed corn and frozen vegetables. Let simmer 10 minutes, then add the orzo with 2 soup cans of water (or more). Now let simmer until the orzo is cooked. Stir so orzo will not stick to bottom of soup pan. SOUPS ON!
Place tofu on several layers of heavy-duty paper towels. Cover tofu with additional paper towels, and let stand 5 minutes, pressing occasionally. Heat oils in a large nonstick skillet over medium-high heat. Add tofu; saute 7 minutes or until browned. Place in a bowl. Drizzle with soy sauce and vinegar; toss gently to coat. Cover and chill at least 1 hour, stirring occasionally.
Place all ingredients in a food processor or blender and pulse to smooth. Salt and pepper to taste.
Preheat oven to 350°F. Grind shrimp. Beat eggs and half of the cream together. Mix shrimp, mushrooms, wine and seasoning together and stir in cream/egg mixture; stir to a smooth paste. Spread mixture on half the pompano. Fasten the two halves of fish together and place in baking dish. Pour remaining cream over the fish and bake for 45 minutes.
Place the beer and milk in seperate saucepans and heat. In a bowl combine the flour and water to make a smooth paste, then stir into milk. Add the ginger, sugar and salt to the beer. Remove the two pans from the stove and beat the hot milk mixture into the beer, a little at a time. The soup should be frothy. Serve at once in small bowls; top with croutons.
In saucepan, mix brown sugar, cornstarch, and salt. Add pineapple and bring to a boil, stirring. Boil and stir for 1 minute. Add beets, butter, and lemon juice. Cook on med for 5 minutes, stirring occasionally. Serve warm.
pack cucumbers and onions in jars and mix everything else together make sure there cold. pour over pickles and refrdigerate for ten days.
Mash banana. Beat eggs and egg whites. Stir in sugar and cinnamon. Blend banana into egg mixture. Add matzo meal and combine well. Let stand about 5 minutes until thickened. Spoon pancake size amounts onto sprayed griddle. Turn when browned.
Mix first three ingredients in a shaker of ice and pour over a glass of ice. Add a splash of grenadine,toatse. Enjoy!
In a blender, process all the ingredients until they are just combined. Pour into a chilled glass. Serve immediately.
In lg skillet, over med-hi heat, Bring orange juice to a boil. Add onions, peppers, zucchini and eggplant. Cook and stir 5 minutes. Add tomatoes, garlic and seassonings. Mix well, cover and simmer for 10 minutes.
Put the goat cheese into the freezer for 15 mins to make it easier to slice. Add the oil and the onions to a frying pan and fry for a couple of mins over a high heat. Lower the heat and cook for another 10 minutes. Add the garlic and peppers to the pan, season with salt and pepper, cover again and soften over a low heat for a further 20 mins until completely soft. In crease the heat, remove the lid and fry for about 5 mins until lightly golden. Stir in the vinegar and thyme. Set aside to cool. Heat the oven to 425F and slide in a baking sheet to get hot. To make the base, put the flour, butter, parmesan and mustard powder into a food processor. Season with salt and pepper and whiz until crumbs form. Add the water and whiz again until it comes together to form a dough. Roll out on a floured piece of non stick baking parchment to a diameter of 11in round. Flute the edge and prick the base with a fork. Spoon the onion mixture onto the base and spread to within 3/4 in of the edge. Arrange the tomatoes and olives on top. Remove the hot baking sheet from the oven and slide the parchment and tart onto it. Return it to the oven and bake for 20-25 mins until the pastry is lightly golden and the base is crisp. Remove the goat cheese from the freezer and cut into 6 slices. Take the base out of the oven and arrange the cheese on top of the tomatoes. Return to the oven for 5-8 mins or until the cheese has melted. Scatter with parsley and serve hot.
Heat a saucepan of water to boiling. While the water is coming to the boil, rinse the bulgur well in running water; drain. Cook the bulgur in boiling water for about 10 minutes or until tender; drain well and set to the side. Heat a little olive oil in a skillet; add onion and cook slowly, stirring, for about until the onions become translucent. Add the burgul, spinach, pine nuts and cherry tomatoes, and cook for a couple of minutes until everything is warmed through. Whisk the tahini, water, lemon juice and yogurt together in a small bowl. Mix well, adding a little more water if necessary. Pour this dressing over the burgul/spinach mixture and combine well. Taste, and add more tahini or lemon juice as required. Serve warm.
Remove any excess fat from the chicken then cut into bite sizes pieces. Sprinkle the chicken with salt & pepper before cooking. Then lightly spray a large pot with cooking spray and cook the chicken until almost done. Drain any liquid from the chicken. Leave the chicken in the pot & add 3 1/3 cups of water & 2 tablespoons of butter. Bring to a boil then stir in the rice mix. Reduce heat & simmer, covered, for 20 minutes.
Bring a large pot of salted water to a boil for the pasta. In a LARGE saute pan, heat olive oil over medium heat. Add onion slices, and cook until translucent, about 3-4 minutes. Add garlic, mushrooms and italian seasoning and cook another 4-5 minutes, or until mushrooms begin to soften. Next, stir in the peppers and broccoli and cook for about 10 minutes, or until vegetables turn bright and soften. I usually add a little salt here as well. Cook pasta in boiling water until al dente, about 7-8 mintues. When the vegetable are done to your liking, add the diced tomatoes, balsamic, tamari and cannellini beans and simmer until pasta is ready. Drain pasta and toss with veggies and sauce, garnish with fresh basil and crushed red pepper, if using.
Cook the pasta according to the directions on the box. Meantime, in a saucepan, combine the chili, beans & tomatoes & heat, but do not boil. When pasta is done, serve pasta in one bowl & chili in another bowl.
Preheat oven to 400°F. Grease muffin tins with vegetable shortening or spray on oil. Sift together dry ingredients (flour through cloves). In a separate bowl, whisk together wet ingredients (pumpkin through molasses). Pour wet into dry and combine. Fill muffin tins 2/3 of the way. Bake for 27-30 minutes, till a toothpick inserted in the center comes out clean.
Buy a whole chicken cut in half and cut into bite size pieces about 1 1/2 inches. Cover chicken in heavy pan with chickenstock. Add salt to taste bring to boil, reduce heat and then simmer uncovered about 45 minutes. Prepare the sauce by simply mixing the ingredients. Place in individual small bowls. You are going to bring your cooking utensils to the table and place over a charcoal or alcohol burner so liquid barely boils. When everyone is seated begin to add the vegetables to the broth a few at a time. Serve by spooning a little of the meat into the individual small bowls. Make sure the guest use chopsticks. this is your floor show [grin] Have them dip the pieces of chicken into the sauce. Eat.
Cook the potatoes and let cool, then cut into quarters or smaller if pieces are to big. Then add cooled potatoes and the rest of the ingredients in a large bowl and mix. Let sit overnight in the fridge to soak up the flavor. Serve cool.
Preheat oven to 325°F. Prepare a 10-inch springform pan by wrapping it with a layer of heavy duty alum foil. (I would grease the pan, put a round of parchment on the bottom and flour the sides) Cream together ricotta cheese, cream cheese and sugar until smooth (could use a food processor to really smooth out the ricotta). Mix in the eggs one at a time. Add flour one tablespoon at a time, mixing well. Stir in the sour cream and vanilla. (I would be sure to mix things slowly and have all ingredients up to room temperature. Don't beat any air into the mixture and be sure it's really smooth when done). Pour mixture into pan. Place cheesecake in a large rectangular pan filled with 2 inches of hot water. Carefully put into preheated oven. Bake for 90 minutes. After 90 minutes turn oven off, but leave the cake in the oven for another 60 minutes (do not open door). Cool on counter for at-least 60 minutes (until room temp) and then refrigerate. Serve when thoroughly chilled (overnight).
Cook beetroot in boiling salted water for about 1 hour or until tender. Drain and peel. Slice, or, using a melon baller, make small balls. Heat the sugar, vinegar, strained orange juice and butter in pan. Mix cornflour with water and stir into the orange juice mixture. Stir until mixture boils and thickens. Add beetroot and heat through. Transfer beetroot onto serving dish and pour over the orange sauce. Garnish with some of the orange peel VERY THINLY sliced and arranged on top.
Slice pork into approximately 2 1/2 to 3 inch long, 1 1/4 to 1 1/2 inch wide and 1/4 inch thick. Roast sesame seeds in a frying pan by heating the pan on medium. When you hear 2-3 pops, remove from heat. Partially grind sesame seeds using mortar and pestle or coffee grinder. Combine all ingredients in a bowl and marinate pork slices for 6-8 hours. Keep in the refrigerator. Remove meat slices from the marinade and grill quickly on a medium heat, about 1 to 1 1/2 minutes per side to your liking.
Take the brisket and pierce it with a knife or tenderizer. Do each side at least 15x. Place brisket in 1 gallon plastic baggie. Mix all other ingredients together in a bowl or 2 cup measuring cup. Reaching inside baggie, sprinkle 1/2 the mixture over the brisket. Turn baggie over and repeat, sprinkling the other side. Seal the baggie after expressing as much air as possible. Place the bagged brisket in a dish large enough to hold it. It must then be weighted. You can use some cans from the pantry. I used 2 fairly heavy casserole dishes that nested, and placed the second on top of the brisket. Put the dish with the brisket in the refrigerator. I used bottom shelf in the back as it is the coldest spot. The brisket should be turned over 1x each day for at least 5 days, and no longer than 7 days. Rinse before using. I gave my brisket a cold-water bath while preparing the other ingredients for a traditional New England boiled dinner. This recipe is only for curing the beef. When I cooked this cured beef, I simmered it for at least 3 hours, then moved it to a casserole with a cup of broth ladled over it and let it rest for 20-30 minutes before slicing across the grain.
Measure peanut butter chips into one bowl and choc chips into another; set aside. Butter 8" square pan and set aside. Combine sugar, marshmallow creme and evap milk and butter in heavy 3-qt saucepan. Cook over med. heat, stirring constantly until mixture boils; continue cooking and stirring for 5 minutes. Remove from heat; stir in vanilla. Immediately stir 1/2 the hot mixture into peanut chips until completely melted. Quickly pour into prepared pan. Stir remaining hot mixture into chocolate chips until completely melted. Quickly spread over top of peanut butter layer; cool until set. Cut into 1" squares. Store in an air-tight container in a cool dry place.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and 1/2 teaspoon salt. Cook 2 minutes or until onion is tender, stirring occasionally. Stir in tamarind or citrus fruit; cook 2 minutes, stirring to break up tamarind. Add ginger and next 5 ingredients (through cinnamon); cook 2 minutes, stirring frequently. Add remaining 1/2 teaspoon salt, potato, water, milk, and tempeh; bring to a boil. Cover, reduce heat, and simmer 15-20 minutes or until potatoes are tender. Uncover; stir in lime juice and soy sauce. Simmer 3 minutes or until slightly thickened.
Flatten pork slices to 1/2-inch thickness; sprinkle with salt and pepper. In a large skillet over medium heat, cook pork in oil in batches until juices run clear. Remove and keep warm. In the same skillet, saute onion and mushrooms in butter until tender. Add garlic; saute 1 minute longer. Stir in the milk, mustard, soy sauce and honey. Return pork to the pan; heat through. Serve with noodles.
In a shallow dish combine egg, melted butter, milk and ground black pepper. Place Kentucky Kernel Seasoned Flour in another shallow dish. Dip pork chops into egg mixture. Dip pork chops into flour, covering both sides. Place in 13x19x2-inch baking pan. Bake, uncovered, in a 425 degree oven for 10 minutes. Turn chops. Bake for 10 to 15 minutes more or until done (160 degrees) and juices run clear.
In a food processor, preferably the nut and coffee grinder kind, grind cardamom seeds for about 15 - 20 seconds, it should be in a powder form by then. Add the rest of the ingredients, EXCEPT cinnamon, to the processor, and processor for a further 15 - 20 seconds. Put all the processed ingredients in to a small frying pan, with NO OIL, and fry over a very low heat for 5 or 6 minutes, it should smell warm, but not burnt. Take off the stove, and add the cinnamon. Leave in a dry place for the spices to cool off for a few minutes. Put in an air tight container and use as needed! Enjoy!
Set oven to 350°F. Line a shallow roasting pan with foil (this will allow for easier clean-up). Sprinkle the ribs on both sides with a little black pepper if desired. Place the ribs bone-side down on the roasting pan; cover with foil and bake for 1 hour; drain fat. In a bowl combine oil, honey, soy sauce, lemon juice, Worcestershire sauce, paprika, salt, dried oregano, a small pinch cayenne, garlic powder and minced yellow onion. After 1 hour of cooking time brush some of the glaze onto both sides of the ribs. Continue to cook UNCOVERED for 30 minutes longer or until the meat is tender, brushing frequently with remaining glaze.
Cook for 1 hour to a boil: Linguica (cut into 1 to 2 inch pieces), shank bone, small beef roast, onion, 10 Cups water (or half water, half beef broth). Then Add: Kale, beans, potatoes. *Simmer - the longer, the better! *I usually simmer mine for at least 3 hours. The onion will fall apart and the beef roast will too. Don't forget to remove the shank bone. salt and pepper to taste in your bowl.
FOR THE DOUGH: Scald milk. Stir in sugar, salt, and butter. Cool to lukewarm. Measure warm water into large bowl and sprinkle on the yeast. Stir until dissolved. Stir in lukewarm milk mixture, eggs and half of the flour -- beat until smooth. Stir in remaining flour to make a stiff dough. Turn out on a floured board and knead 8 minutes or place in an electric mixer with a dough hook until smooth and elastic. Place in a greased bowl, turning to grease top of dough. Cover and let rise until doubled in bulk. Punch down and shape as desired. Divide dough in half. Roll out half of dough on floured board into a 9-by-18-inch rectangle. Brush with 1 tablespoon of the melted butter. Combine dates, raisins and lemon rind with 1/2 cup of the nuts and 3 tablespoons of the sugar. Sprinkle half of this filling over the dough. Fold outside third of dough over center; fold again to make a 3-layer strip 18 inches long. Pinch ends to seal. Cut and divide into 9 2-inch sections. Make four 1/4-inch cuts in one side of each section. Place on greased baking sheets and shape into bear claws by separating the four cut sections. Repeat with remaining dough and filling. Combine egg yolk and water. Brush rolls and sprinkle with 1/4 cup nuts and remaining sugar. Let rise, uncovered, until doubled in bulk, about one hour. Bake at 400 degrees for 10 to 15 minutes or until golden.
Preheat oven to 425F and prepare baking sheet with cooking spray. Finely chop the olives, sun dried tomatoes, breadcrumbs, oil, garlic, and mustard, by hand or using a food processor. Make a 1.4 inch vertical slit in the top of each salmon fillet to within 1/4 inch of each end. Divide the filling and stuff the fish. Bake in the center of the oven for 10 minutes per inch of thickness. Garnish with fresh parsley or basil.
brown ground turkey with garlic salt. add jar of pasta sauce. add agave nectar (or sugar). simmer for 15-30 min on low. serve with pasta.
Grill bread slices, while hot rub them with the cut side of a garlic clove and drizzle with extra virgin olive oil. Prosciutto, figs and mint topping. Tear the figs in half, then drape a piece of prosciutto over a piece of prepared bread. Squeeze a piece of fig on top and finish with mint leaves. Serve drizzled with extra olive oil, a drop of balsamic vinegar, and some freshly ground black pepper. Squashed cannellini beans with garlic recipe. Pick the leaves off a couple of sprigs of rosemary and pount in a mortar and pestle with a little salt. Add a glug of olive oil, stir, set aside. Fry two sliced cloves of garlic in olive oil until lightly golden. Add the beans and simmer gently for 7 minutes. Season beans with salt and pepper, add a swig of red wine vinegar, then mash using the back of a fork until coarsely pureed. Smear prepared bread with the bean puree and spoon rosemary oil over the top.
Combine the brown sugar, lemon zest, lemon juice and allspice in a large bowl. Add the apples, pineapple, pears and currants. Toss to coat. Sprinkle with the almonds.
Peel the potatoes and wash them. Boil the potatoes and eggs in the same pot if you want or in separate pots. The potatoes will be done once you stick a fork in them and they break apart easily. Drain and set aside to cool. Boil the green sweet peas in a pot. Drain and set aside. In the meantime, while the potatoes are cooking, slice the olives in four pieces.(in half and then in half again.) set aside. Peel the shell off of the eggs as soon as they are done cooking. (caution they will be hot) I find that it is easier to remove the egg shell under cold running water. Put one egg aside and Cut the remaining eggs into very small pieces. Check to see if potatoes are cool enough. If they are you will need a mixing bowl. Put the potatoes in the bowl and mash them with masher (do not use a mixer) Mash the potatoes until there are a few lumps. Add the tuna, eggs, peas, and olives. Mix all these ingredients thoroughly together using an"Under and Over" motion so all ingredients are mixed well. Add the mayonnaise a little at a time. I usually only need to use 2 tbsp of it. Mix in the mayonnaise until blended together. You don't want too much mayonnaise in this salad. Once all ingredients have been mixed transfer mix to a serving salad dish of your choice. You can decorate the top of the salad with the 1 egg you set aside earlier cut into four length wise pieces and the 1 slice of pimento sliced into 4 thin pieces.( this is optional) Refrigerate for a few hours or overnight and serve at your favorite BBQ gathering.
Put soupbone in dutch oven and fill with cold water halfway to the top of pot. Cook over medium heat for about an hour. Add tomatoes,onion,beef cubes,tomato paste and parsley,continue cooking until beef falls from the bone (around 45 minutes or more.) Remove the meat and cut into small pieces, discarding the fat and bone and put back into soup. Add macaroni and cook for around 15 minutes. Salt and pepper to your liking.
Sterilize Ball jars rims and screw tops. Place all the ingredients in a large pot. Bring to a boil over high heat, stirring to dissolve sugar. Reduce to simmering, and simmer 5 minutes. Do not overcook. Fill into hot sterile jars with hot salsa leaving 1/2 inch head space. Being careful not to leave any salsa on the rims. Wipe jar rims with a clean, damp paper towel. Put on lids and screw on metal bands tightening firmly and evenly. Do not over tighten. Put the sealed jars in the canner and keep them cover with at least 1 inch of water and boiling. Boil them for at least 20 minutes. Lift the jars out of the water and let them cool them in a draft-free place overnight. You can then remove the rings if you like. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. Label and store in a cool place out of direct light using within 1 year.
Put everything but the chicken in a cereal bowl, mix it up. Wash the chicken, coat it with the mix, cook the chicken.
Use a deep dish Tupperware ( I use the large ziploc variety) Dice tomatoes in fairly small squares and add to Tupperware. Mince or coarsely chop cilantro and add to Tupperware. Mince jalapeno peppers and add to dish Dice white onion and add to dish. Now add lemon juice (I usually add up to 5 tbsp enough to coat entire dish). Add either garlic salt or regular salt and coat all ingredients.
in a small frypan, saute the chicken in 1 tablespoon of the oil, stirring until cooked through but not brown. drain and put aside. make the rice noodles according to directions on packet and put aside. in a large pot, using the other tablespoon of oil, saute the onion, garlic and chilli until onion is translucent. add the laksa paste and stir till fragrant. add the stock and coconut cream and stir until boiling. add the chicken, sugar, fish sauce and lime leaves. simmer for 2 minutes. remove from heat. TO SERVE: place desired amount of noodles into bowls, ladle laksa over the noodles, distributing chicken evenly. top with some bean shoots, chilli and coriander.
Heat oven to 325°F. In double boiler over hot water, melt chocolate and butter. In large bowl with electric mixer or whisk, beat eggs, corn syrup, sugar, vanilla and salt until blended; beat in chocolate mixture. Stir in pecans; pour into pie crust. Place pie on baking sheet on middle rack of oven; bake about 55 minutes or until filling is set. Cool completely at room temperature. Cut pie into 8 wedges; serve with whipped cream or vanilla ice cream.