HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat 1 tsp of oil in large nonstick skillet, then add chicken and sprinkle with salt. Saute until browned and cooked, about 5 minute. Transfer chicken to a plate. Heat remaining 1 tsp oil in same skillet over low heat, then add onion, garlic, and ginger. Saute until onions are softened. Stir in sugar, curry paste, and cumin; cook 1 min, stirring constantly. Add asparagus, coconut milk, and fish sauce. Bring to a boil. Reduce heat and simmer, covered, until asparagus is crisp tender, about 3 minute. Add chicken and basil, heat through. Serve with rice.
Rub hens with butter. Combine other ingredients and use to baste hens. Bake at 350F for 1 hour, basting with lemon mixture every 10 minutes. If serving with rice, spoon remaining lemon mixture over rice. Enjoy!
1. Preheat oven to 350°F. 2. Spread can of refried beans in the bottom of a small casserole dish. 3. Combine all the ingredients except for the refried beans in a bowl. 4. Heat smaller sized skillet until fairly warm. Put one corn tortilla on skillet for about 30 seconds to a minute and then turn. At this point it should be fairly soft. Move to a plate then put another tortilla on the skillet. While that one is heating, put about 2 heaping teaspoons of mixture on tortilla and roll. Place on top of refried beans. Repeat until you've filled all the tortillas. Try to keep some of the mixture until the end, and then spread the remaining mixture on top of all the prepared enchiladas. (* Note: you want to work fairly quickly as don't want the tortillas left on the skillet too long or they will harden. Also microwaving the tortillas for about 30 seconds to a minute works well too). 5. Cover with tin foil and back for 45 minutes. (To make the beef and bean enchiladas, just brown the beef and add onion until cooked. Add package of taco seasoning and 1/2 cup of water and let it simmer for about 20 minutes. Just add 1/2 of the mixture with 1/2 can of refried beans and make them the same way I made the white enchiladas. And for the spanish rice, I just use the other 1/2 of the mixture and add it to rice, stir it together, cover it with foil and bake it for the same time as the enchiladas).
In large pot, melt the butter over low heat. Add leeks, carrot, onion, celery, and chicken. Stir gently, cover to cook over low heat for 5 minutes. Take off the lid, stir the vegetables, turn the chicken. cover and cook another 5 minutes or until chicken is done. Remove the chicken and set aside. Sprinkle the flour over the vegetables and pan juices. Stir to cook over low heat for 2 minutes. Slowly add white wine and 4 c broth. Stir and cook until bubbly and thickened. Add the sour cream very slowly and allow to cook gently. Slice the chicken into bite size pieces and add back to pot. Bring the 4 remaining cups of stock to boiling and add fideo. Cook until almost done. Add all to the soup. Bring back to boiling and serve immediately.
Mix all 1st ingredients. add pepper to taste. roll into two rolls and cover with. 1 packet flaky pastry or wrap on filo pastry. cook at 350 degrees for 1 hour.
cook pasta according to package directions. saute onion in butter until tender. stir in flour, salt & pepper. add milk or kefir all at once. cook and stir until thickened and bubbly, then continue for 1-2 minutes more. Add cubed cheese, and stir til melted, OR throw onion mixture and cheese into blender and blend til smooth. In a 2.5 quart casserole, mix the pasta and cheese sauce together. sprinkle with EITHER shredded cheese, OR a mixture of the butter/bread crumbs/parmesan cheese. bake in 350 degree oven 30-35 minutes. broil at the end to brown the topping to a crisp.
Steam all the veggies except capsicum(bell pepper) in the microwave. Steam the capsicum separately because it requires very little cooking time. Heat oil in a pot. Add cumin seeds and allow to splutter. Once they stop, add green chillies and onions. Stir-fry until the onions are translucent. Add tomatoes and cook on low heat for 60 seconds. Add the masala powders and salt. Mix well. Cook till the oil separates from the masala. Now, fold in the steamed veggies into this masala mixture. Cook for 60 seconds, then add the steamed capsicum and cottage cheese. Cook, covered, on low heat, for 5 minutes until the masala mixes well into the veggies. Add the ginger juliennes and wait for 60 seconds. Serve hot with rotis (Indian flatbreads) or rice. Enjoy!
Place everything in a blender. If it's difficult to blend, add a bit of milk. Blend until smooth. Best if refrigerated for a half day or so.
rinse scallops & drain. melt 2 Tbsp butter in large non-stick skillet. add 1 clove pressed garlic & scallops. cook over medium heat about 6 - 8 minutes, stirring often. remove scallops and set aside leaving juice in pan. Add wine, 2 Tbsp lemon juice, 2 cloves pressed garlic and mushrooms. Saute for about 3 minutes. Add cooked pasta to pan, 1 Tbsp butter, stir until melted. Add cooked scallops, 1 Tbsp lemon juice, 1 tsp sea salt, stir, cover pan, remove from heat & let juices blend for about 5 minutes. Stir & serve.
preheat oven to 180. Mix milk, egg, yoghurt and butter. Add flour and remaining ingredients. Spoon into muffin tins. Bake for 15min.
Cook pasta in salted water according to package instructions. In a large bowl mix remaining ingredients and set aside. Drain the pasta, reserving 1/4 cup of the cooking water. Thoroughly toss pasta with the cheese mixture and reserved cooking liquid. Serve immediately.
Cook pasta according to package directions, omitting salt and fat. Drain. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion, mushrooms, garlic, 1/4 teaspoon salt, and pepper; saute 10 minutes or until mushrooms are browned and have released their liquid. Add wine and thyme; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove pan from heat. Add hot cooked pasta, remaining 1/2 teaspoon salt, half-and-half, and Parmesan cheese to pan, tossing to combine. Sprinkle with chopped parsley and bacon. Serve immediately.
Bringa large pan of water to the boil. Add the broccoli, cook for 2 minutes then add the tortellini and cook according to pack instructions. Drain everything, gently rinse under cold water until cool then tip into a bowl. Toss with the pesto, pine nuts and balsamic vinegar. Add the tomatoes, pack into containes and chill. Bring to room temp before serving.
Brown the sausage in a skillet, breaking it up into crumbles. At the end of the cooking cycle, add the green onions and cook until tender. Drain the grease from the sausage and green onions. Tear the bread into bite-size pieces. Combine the sausage/onion mixture, bread, eggs, milk, dry mustard, salt, black pepper, garlic powder, and cheese in a bowl; mix well. Pour into a 2 1/2 quart nonstick casserole. Chill, covered for 8 to 10 hours. Bring casserole out of the refrigerator and allow it to sit while the oven is preheating to 325 degrees. Bake at 325 for 50 minutes.
In a small non-stick skillet cook the scallions in the butter over moderately low heat, stirring, until they are soft. In a bowl whisk together the eggs, the cream cheese, and salt and pepper to taste,. Pour the egg mixture into the skillet, and cook the mixture over moderate heat, stirring, for 3 to 4 minutes, or until it is cooked through.
Put all but 2 of the strawberries into a pan along with 7 tbs water and the sugar. Over a medium heat, cook the strawberries until soft enough to mash, about 3 minutes. Take off the heat and squash the berries, using a fork, until pulpy. Add the marshmallows, then stir them into the hot strawberries until they dissolve. Leave to cool. Whip the cream until it holds it's shape. Fold the cream into the cooled strawberry mix, then spoon into one bowl or separate pots and chill for about 2 hours or until set. Cut the reserved strawberries in half to decorate.
Grate cucumber and squeeze between paper towels several times to remove excess moisture. Place cucumber in a small bowl, stir in yogurt, sour cream, oil, dill, vinegar, garlic, and salt. Mix well. Refirigerate until thoroughly chilled. Garnish with additional minced dill before serving if desired.
Marinate fish in wine, olive oil, and lime juice at least two hours, until ready to coat. Reserve marinade. In large bowl, mix together the breadcrumbs, walnuts, and spices. Beat the egg and dip each fillet into egg. Coat fillets in walnut mixture, making coating as thick as possible. Place in pan and pour leftover marinade into edge of pan, taking care not to wash off the breading. Bake, covered, at 350 for 15-20 minutes or until fish flakes when poked with a fork. Serve with lightly seasoned rice pilaf or quinoa and steamed vegetables.
position a rack in the middle of the oven. Preheat the oven to 350*.Have ready two baking sheets. Prepare the cookie base:. in a medium bowl, stir the flour, baking soda, granulated sugar, brown sugar, water and vanilla until smooth, about 30 seconds. Stop the mixer and scrape down the sides of the bowl, as needed during mixing. add the flour mixture, mixing just until the flour is incorporated. Stir in the chocolate chips. leaving a 3" border on all sides, use a thin metal spatula to spread half of the dough on one baking sheet into a rough rectangle that measures about 11 x8" and is about 1/4" thick. use the palms of your hands to help pat it into an even layer. Repeat with the remaining cookie dough on the second baking sheet. Bake one baking sheet at a time until the top looks dull -- not shiny -- and feels firm at the edges and center -- about 14 minutes. as soon as each baking sheet comes out of the oven, sprinkle 1/4 cup of the chocolate chips over the cookie slab. Let the chocolate chips over the cookie slab. let the chocolate chips sit for 5 minutes to soften and melt, then use a small metal spatula to spread the melted chocolate over the cookie.covering most of the cookie. while the chocolate is still warm, sprinkle half the peppermint candy evenly over the slab. let the cookie bark cool on the baking sheets on a wire rack until the chocolate topping is firm, about 2 hours. or, to speed the cooling, cool the cookies on the baking sheet for about 30 minutes.then refrigerate them, still on the baking sheets, just until the chocolate topping firms, then remove from the refrigerator. the cookie bark will become crisp as it cools. Break each cookie slab into about 12 5-6" long irregular pieces. the cookies can be stored layered between sheets of wax paper in a tightly covered container at room temperature for up to 5 days.
Drain the kidney beans and rinse them. Put them in the pressure cooker, and add fresh water until they are just covered. Adjust the lid, put on high heat and when the steam comes out, lower heat to medium. Let cook for 30 minutes. Take off the stove, let the pressure lower by itself and when it does, open the cooker and add the vegetables and seasoning. Mix well. Pour the water in the center, being careful to rinse off the less spice from the beans as possible. Put the lid back, and when the steam comes out cook for another 5 minutes. Let the pressure go down by itself, and it's ready to eat!
In a saucepan, brown the pancetta in oil. Add veggies and garlic. Cook a few minutes. Add meat and break with spoon at high heat until cooking juice has evaporated. Add wine and let reduce by half. Add milk and let simmer slowly 5 minutes. Add remaining ingredients and keep cooking at low heat for about 2 hours. Serve the sauce on pasta.
Preheat oven to 325°F and adjust rack to middle position. Place all the batter ingredients in a food processor or blender and blend until smooth. Pour batter into a buttered 8 x 8 - inch baking dish. Wipe out food processor bowl with a paper towel or cloth. Place nuts, cinnamon, honey and butter in the bowl of a food processor. Pulse until nuts are coarsely chopped and ingredients bind together. Drop spoonfuls of topping over batter and then using a butter knife, swirl the topping into the top layer of the batter. Bake for 40-45 minutes until golden brown. Let cool for 20 minutes. Cut and serve. Coffee cake is best served the day it is prepared.
Heat enough oil over medium high and fry tortillas in batches until golden crisp about 3 to 5 minutes per side. Drain on paper towels and set aside. 	In the meantime heat 1 tablespoon of oil in a large skillet over medium and add turkey. Cook until browned about 8 to 10 minutes, drain and set aside. To same skillet add onion and cook until just tender about 5 minutes. Return turkey to skillet along with A1 Original Sauce and water and cook another 10 minutes until liquid is almost gone. 	In a medium bowl combine beans, corn, Mexican oregano, garlic powder and onion powder; mix well. 	Build tostadas by evenly smearing tortillas with beans and sour cream, then top with meat, cheese, avocado, tomato and cilantro.
Blend Zweiback crumbs, 1/4 cup granulated sugar and melted butter in a med sized bowl. Press firmly over bottom and up side of a lightly buttered 9 inch springform pan and chill. Beat cream cheese in a large bowl with mixer at medium speed until smooth. Add sugars gradually, beating until well mixed. Beat in eggs, one at a time, until mixture is light and fluffy. Beat in pumpkin, pumpkin pie spice and heavy cream at low speed. Pour into prepared pan. Bake at 325* for 1 hour and 35 minutes. Remove cake from oven; sprinkle with walnut topping and bake an additional 10 minutes. Cool cake on wire rack; refrigerate several hours or overnight. Garnish with whipped cream and additional nuts, if desired. Walnut Topping: Combine butter and brown sugar until crumbly. Blend in walnuts.
In a medium bowl, using a fork, whisk together milk, egg, Tex-Mex seasoning and salt. Tear bread into tiny pieces, dropping them into milk mixture; stir well. Let stand for 5 minutes until mushy. Add meat and coriander. With fork, stir just until blended (do not over mix or meatballs will be tough). Form meat into about forty 1-inch (2.5-cm) meatballs. In a large non-stick skillet, heat oil over medium heat. Cook meatballs, in two batches if necessary, for 7 to 8 minutes, until mostly browned all over. Return all meatballs to skillet. Stir in red pepper, salsa and water. Reduce heat to medium-low; cook, covered, stirring once or twice, for 3 to 5 minutes, until meatballs are cooked through. Served topped with the cheese and coriander if desired.
In a large microwave-safe bowl, melt chocolate; stir until smooth. Set aside 1/2 cup for decorating. Add pretzel sticks to remaining chocolate; stir until coated. Scoop a small amount of mixture onto waxed paper; shape into a nest using. two forks. Repeat, forming 25 nests. Add eggs to nests, securing with dribbles of reserved chocolate. Let stand until set.
Thaw spinach, then squeeze out as much liquid as you can. Place the dry spinach in a bowl and break up into small clumps. Preheat oven to 350. Line a baking sheet or pan with parchment paper, or spray well with non-stick spray. Add remaining ingredients to spinach and stir to break up the spinach into small pieces and combine the ingredients well. Spread batter evenly into prepared baking pan. Bake about 20 minutes, or until dry and turning golden brown. Remove from oven, loosen from parchment paper, let cool. Cut into desired serving sized pieces. I usually use a cookie sheet that measures 10x13, the batter spreads out to about 1/4 inch in this pan. When it is cooked it makes a thickish wrapper that can be rolled up around whatever ingredients. You can use a smaller pan to have thicker "bread" if desired. Keeps well in a plastic bag for a couple of days. I have never had enough to last longer than that, it usually gets eaten by the second day.
Preheat oven to 375 degrees F. Line a 9 x 13-inch baking pan with non-stick foil. For the cake:. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Toss the blueberries in the flour mixture to coat, then remove blueberries with a slotted spoon to a separate bowl. (The flour will help keep the blueberries from sinking and turning the batter gray.) Set both aside. In a large bowl, cream butter, white sugar, and brown sugar together until fluffy. Add vanilla, egg, and sour cream, beating until smooth. Add flour mixture to wet ingredients, half at a time, beating until smooth. Fold in reserved floured blueberries and white chocolate chips. Pour into prepared pan and smooth evenly. (Batter will be stiff.) For the topping:. Whisk together flour, white sugar, brown sugar, and cinnamon until combined. Add cold butter and use a pastry blender to mix until coarse crumbs are formed. (Alternatively, place all topping ingredients into the bowl of a food processor fitted with the metal blade and pulse only until coarse crumbs form.) Sprinkle over batter. Bake 35 to 40 minutes until toothpick inserted in the center comes out clean. Let cake cool to room temperature before cutting to serve.
pre heat oven to 190c and oil a 12 cup muffin tin or use paper cups. mix bran flakes, flour, sugar,cinnamon and baking powder, in a bowl. Then add apple sauce, melted butter and vanilla and mix well and spoon into the muffin tin. bake for 25/30 minutes or until ready. cool on a wire rack and enjoy.
Add the tequila, lime juice, lime peel, ginger, garlic, salt, sugar, cumin, cinnamon, and pepper to a small bowl; stir to combine. Pour marinade into a 2-quart glass casserole dish. Add the tuna; turn steaks to coat. Cover and refrigerate 30 minutes. Remove steaks from marinade and throw out the marinade. Grill tuna over med-hot heat approximately 4 mins per side or until fish flakes easily. Serve with lemon and lime wedges.
Preheat the oven to 350F. In a large bowl, combine the Chocolate Bottom ingredients and mix until smooth. Pour mixture into greased 13x9" baking pan and bake for 25 to 30 minutes, or until a wooden pick inserted in center comes out clean. Cool completely. In a large bowl, combine Mint Cream Layer ingredients and beat until smooth. Spread over the cooled bottom layer. Refrigerate for at least one hour. Place the Chocolate Topping ingredients in a small microwaveable bowl and melt on high power in the microwave. Stir with a wooden spoon until blended and smooth. Spread over the cooled mint cream layer. Refrigerate for one hour, then serve. ENJOY! NOTE: These must be kept refrigerated or the top layers will melt.
In 2-quart saucepan, mix apples, brown sugar, 1 tablespoon of the water and the lemon juice. Cook over medium heat, stirring occasionally, until bubbly. Reduce heat to low; cover and cook 6 to 8 minutes, stirring occasionally, until apples are tender. In small bowl, mix flour, granulated sugar and salt. Gradually stir into apple mixture, cooking and stirring until mixture thickens. Remove from heat; stir in butter and vanilla. Cool 15 minutes. Meanwhile, heat oven to 375°F Let pie crust pouch stand at room temperature for 15 minutes. Remove pie crust from pouch; unroll crust on ungreased cookie sheet. Spoon cooled fruit mixture evenly onto half of crust to within 1/2 inch of edge. In small bowl, beat egg and 1 tablespoon water; brush over edge of crust. Fold untopped half of crust over apple mixture; firmly press edge to seal. Flute edge; cut small slits in several places in top crust. Brush top with remaining egg mixture. Bake 25 to 35 minutes or until crust is golden brown. Serve warm or cool.
Preheat oven to moderate 180°C Butter base of 20cm square tin and line with non stick baking paper. Melt chocolate and butter in a basin as it stands over a saucepan of simmering water. Stir until smooth. Beat eggs with sugar and orange rind until fluffy, add chocolate mixture and stir it through. Sift flour, salt and baking powder over top and mix through, add nuts then mix again. Put half the mixture into prepared tin. Cut marshmallows in half across the centre. Arrange on top of mixture in tin, leaving a tiny space between each one. Place small spoonfuls of remaining cake mixture on top of marshmallows. Carefully spread mixture with a knife to fill gaps between marshmallows. Bake in oven for 25 minutes or until firm to the touch. Leave to cool completely before turning and cutting into pieces. To make chocolate icing, melt chocolate and butter in a bowl as it stands over a pan of simmering water. Stir until smooth then spread over top of slice to make a thin chocolate coating. Decorate with slices of brazil nut before icing has set. Slice when cool into desired pieces. Yield is an estimate, you can cut this into as many pieces as you like.
Preheat oven to 350°F Grease a 9 x 13-inch baking pan (or three 9" round cake pans) and dust with flour. In a small bowl, whisk the boiling water into cocoa until smooth. Whisk in milk and vanilla. In a large bowl or on parchment paper, sift together flour, baking soda and salt. In another large bowl with an electric mixer, beat together butter and sugars until light and fluffy, about 2 to 3 minutes. Beat in eggs, one at a time, beating well after each addition. The batter should be very light and fluffy. Fold 1/3 of the flour mixture into the egg, butter and sugar mixture. When combined, fold in 1/3 of the chocolate mixture. Repeat these steps, alternating between the flour mixture and the chocolate mixture, until everything is folded together. By folding the flour in instead of beating it, you will develop the gluten less and have a more tender cake crumb. Pour batter into pan, spreading evenly. If using more than one pan, bake the pans in the upper and lower thirds of the oven, switching them mid-way between baking. If using just one pan, bake in the middle of the oven and rotate the ban mid-way through baking. Bake for 20-25 minutes if using three 9" pans, and 30-40 minutes if using a 9 x 13" pan; or until a tester inserted into the center of the cake comes out clean. Cool cake in pan on rack for 10 minutes, and then turn out onto racks to cool completely.
To make the pastry: Make a well in the flour. Cut the butter into large chunks, 1 tablespoon each, and add. Add the salt. With the fingertips, flatten the butter in the flour until the mixture is mealy and the butter is in pieces the size of peas. add the yoghurt. Mix with fingertips. Frasier twice. Flatten into a 1/2 inch by 4 inch disc. Refrigerate. To make the filling: Heat the butter in a skillet. Add the zucchini and stir. Sprinkle with the sugar and salt. Add the caraway seeds, lemon juice and rind. Cook until the zucchini loses its bright green color and the juices have thickened. Cool completely. To prepare the custard: Cream the butter well. Beat in the sugar, juice of two lemons, 2eggs, 2 egg yolks a pinch of salt and the rum. Mix well. Fold in the flour and lemon rind. To bake the pie: Preheat the oven to 375 degrees. roll out the pastry to fit a 9 inch quiche pan. Line the bottom of the shell with the zucchini and its juices. Bake 20 minutes on bottom rack of oven. Pour the custard over the zucchini and raise pie to the top rack of the oven. Bake another 20 to 25 minutes or until the custard is set. Sprinkle the superfine sugar on top and broil for 1 minute. Serve lukewarm or cold.
Line a 9" x 13" cake pan with parchment paper; set aside. In a bowl, beat the softened butter with sugar until fluffy. Sift the flour and cocoa over the top; stir until combined. Press into the prepared pan. Bake in the centre of a 350 degree F oven until firm, about 15 minutes. Let cool in the pan on a rack. Spread the cooled base with the sour cherry jam. Whisk together the 1/2 cup of flour, 1/3 cup of sugar and 2 tablespoons cocoa powder. Cut in the cold butter until crumbly. Sprinkle over the jam. Bake in the centre of the oven, again at 350 degrees F, until firm to the touch, about 30 minutes. Let cool in the pan on a rack. Dust with icing sugar.