HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the onion, chili beans, black beans, tomato sauce, chicken broth, and both cans of diced tomatoes in a slow cooker. Add taco seasoning and stir to blend ingredients. Lay chicken breasts on top of the mixture, pressing down slightly just until covered by the other ingredients. Set slow cooker on low heat setting, cover and cook for 7-8 hours. Carefully remove chicken breasts from the soup and allow to cool long enough to be handled. Dice the chickn into bite size pieces and return to slow cooker. Stir soup to blend in the chicken. Serve topped with shredded cheese or sour cream.
Blend the peach slices with the ice cubes and milk first until slushy texture is formed. Add the yogurt and blend for another minute on low setting. You may substitute fresh peaches with canned peaches with the syrup in this smoothie recipe.
in a serving platter scatter the feta. layer the tomatoes on top. drizzle with a couple tbs of olive oil ( use more or less depending on your liking/ health consciousness) sprinkle with zattar or thyme. arrange watermellon around the cheese and tomato. warm the pita under the broiler (care full not to burn) for just 2 minute. enjoy!
Preheat broiler. Combine first 6 ingredients in a bowl. Spoon potato mixture into an 11x7 inch baking dish coated with cooking spray. Sprinkle 1/2 cup brown sugar evenly over the top. Broil 2 minutes or until sugar melts. Let stand until melted sugar hardens (about 5 minutes).
In a saucepan, melt butter. Add marshmallows and stir until melted. Mix in gelatin powder. Pour mixture over popcorn. Mix well with buttered hands. Form into balls. Wrap in plastic wrap.
Fry the bacon; break into pieces; set aside. Trim broccoli stems, cut into 1/2 - 1-inch pieces; cut flower ends into small pieces, too; put into a large serving bowl. Slice green onions into the broccoli (large onion should be chopped). Add raisins and nuts to the broccoli and onions; tossing well. Add bacon now or wait until serving time if you don't like it to get soggy-ish. DRESSING: Mix dressing ingredients in a small bowl until sugar dissolves. Add dressing to the broccoli mixture; stir well to coat everything. If you didn't add the bacon earlier, add it now. Best served at room temperature. OPTIONS: Leave out the raisins or nuts or bacon--just don't leave them all out at the same time. Instead of 3 bunches of broccoli, add some cauliflower--very pretty, too!
On high heat, heat a large pot with some extra virgin olive oil, and sautee the onion, garlic, and turmeric until the onions are translucent. Turn heat down to medium. Add the tomatoes, water, cilantro, parsley, scallions, and leek, and cook for 10 minutes. Add salt and pepper to taste. Turn the heat down to simmer. Add celery and carrots and cook for 20 minutes with the lid on. Add the barley, and cook for 30 minutes with the lid on, stirring occasionally. Add more salt and pepper if desired.
Preheat oven to 350 degrees. In a medium bowl stir together butter, green onions and garlic powder. Spread 2 T butter mixture on cut sides of bread. Press cut sides of bread together; wrap in aluminum foil and seal. Place bread on a baking sheet. Bake until thoroughly heated, about 15 minutes. Cut into slices before serving. Serve with remaining butter mixture.
Chop onions, 1 clove of garlic and parsley. Mix the onions, garlic and parsley with the ground beef and a bit of salt and pepper. With your hands make walnut shaped little meatballs. You can either grill the meatballs, or cook them in some olive oil. In the meantime, mix the yoghurt with garlic and mint. Slice tomatoes, lettuce and cucumber. Now take a turkish bread (flat, round thick bread) cut in 4 squares, open them and 'butter up' the bread with the yoghurt dressing. Put in lettuce tomatoes, cucumbers and meatballs, and finish with some extra yoghurt dressing.
Prepare Devil's food cake according to package directions. Cool. While baking, prepare whipping cream, whip with vanilla and sugar. In a large clear bowl, layer the cream, cake (cut into squares), custard, and berries. Use about a third of each for each layer. Top with a garnish of berries. Cool and serve to your guests.
Cook onion and garlic until soft. Add lamb to the pan and brown. Add mint salt, pepper, and tomatoes with juice. Bring to a boil, reduce heat, cover the pan and simmer for 30 minutes. Cook lasagna noodles according to package directions, undercooking slightly. Drain and let stand on paper towels until cool. Preheat oven to 350. Combine milk, flour, and butter in a small pan over med-low heat, stirring constantly until sauce thickens. Season with salt and pepper if desired. Coat 13x9 baking dish with cooking spray. Alternate layers of noodles with meat mixture beginning and ending with noodles. Spread white sauce over top and sprinkle evenly with cheese. Bake 40 minutes or until brown and bubbly.
Preheat oven to 350-degrees F. Spray a skillet with Pam. Spray 13x9-inch baking pan with Pam. Over medium-high heat cook turkey for 5 minutes or until browned. Drain and then add next 5 ingredients (beans - scallios). Cook until heated through (3-5 minutes) and then stir in cheese. Take off of heat. Meanwhile wrap tortillas in foil and warm in oven for 10 minutes. To assmble chimichnagas spoon 1/2 cup of turkey mixture onto each tortilla and fold up sides and roll up burrito style. Place chimichangas, seam side down in prepared baking pan. Bake uncovered for 20 minutes or until tortillas are crisp and brown. Serve each topped with 2 tablespoons of salsa and 1 tablespoon of sour cream.
1. Combine corn, water, bouillon, mushrooms, and garlic in large pot. Bring to a boil, stirring frequently. 2. Blend approximately two-thirds of soup to create creamy texture. Cook on medium for 10 minutes (or more) so soup is simmering/at a low boil. 3. Add sugar and fish sauce, stir, let cook several minutes and then taste. FIsh sauce will add a wonderful umami flavor and meld with the other flavors. 4. Measure out cornstarch, add a small amount of milk, stirring until makes a smooth paste. Pour rest of milk into paste, stir and add to soup. Add diced tofu. Add black pepper to taste. Bring soup to a boil for 1 minute and serve.
Place sauerkraut in sow cooker. Sprinkle sugar evenly over sauerkraut; pour beer over all. Place pork, fat side up, on top or sauerkraut mixture; sprinkle evenly with salt, garlic powder, pepper, and paprika. Cover; cook on HIGH 6 hours. Remove pork to serving platter. Remove sauerkraut with slotted spoon; arrange around pork. Spoon 1/2 to 3/4 cup cooking liquid over sauerkraut, if desired.
Season Chicken Breasts with Salt, Pepper and Garlic Powder to taste. Cover Chicken in Cornstarch, Brown on Both Sides in Pan with 1 tbsp of Butter. Mix Cream of Mushroom Soup, Fresh Mushrooms, Cooking Wine, Lemon Juice, Chicken Broth, Chicken Bouillon, Grated Garlic, Oregano, Parsley Flakes and 1 tbsp of butter in crock pot. Add Chicken to to Mixture and Cook in Crock Pot on High for 2-2.5 Hours. Serve with Mashed Potatoes and Veggies -- and Enjoy!
If using a thick pork chop, cut through the thick part to make two. You want your pork chop to be no more than a half inch thick, and thinner if possible. Use a piece of plastic wrap to surround the pork. Place it on a board and place the board on a sturdy surface. Use a board you don't mind being marked as it might be by the hammer. Now, have fun. Take out your aggressions on the pork and pound it thin (less than an eighth of an inch). It should have at least doubled in area. Beat the egg and spices to create an egg wash. Place that in a bowl next to a sheet of plastic wrap or waxed paper with cracker crumbs on it. Take each piece of meat and drag it through the egg wash and then coat with cracker crumbs. Set aside. When the meat is all coated, heat a skillet with some butter/margarine. Fry each piece of meat until golden brown on both sides and cooked through. Because the meat is thin this should take no more than about three to four minutes on a side. Serve.
Wash chicken inside and out, discard or save innards. In bowl mix together cinnamon, tomato, orange zest, 1/2 of onion slices, and baby carrots. In fry pan melt butter and saute above ingredients minus chicken until onions are golden or semi translucent. Onions should still be firm, slightly softened. Stuff chicken with sauteed veggies, place in roasting pan. Arrange potato wedges around chicken. Place remaining onion slices on top of potatoes. Add 1/2 cup water to pan. Sprinkle salt, garlic powder and lemon pepper spice over chicken and potatoes. Place in oven, cover with foil, cook 350°F for 75 minutes. Check for doneness, time may need adjustment (see note). Take foil off last 15 minutes to brown skin. NOTE: I use a propane oven and propane burns higher than a gas or electric oven. I usually start checking at the 60 minute time when cooking and.
Place the lentils in a saucepan, cover with water and bring to a boil. Simmer for 45 minutes until soft, drain, then turn into a bowl and mash lightly with a potato masher. Add the remaining ingredients and mix well. Adjust seasonings to taste. Chill before serving as an accompaniment to a meat or fish dish.
Hard boil and peel eggs. Bring water, salt, onion, mustard seed, pepper flakes (if using) to a boil. Simmer for five minutes. Add vinegar and return to a boil. In large glass canning jar, layer eggs, onions and brine. Let sit in refrigerator for three days before using.
Preheat oven to 350°F. Steam chopped broccoli until tender and set aside. Melt butter in saute pan and add onion and garlic. Add salt and pepper then set aside. Beat eggs into a large mixing bowl. Add the onion & garlic mixture, then cheese, broccoli and spinach. Mix well with spoon. Pour mixture into a 9 inch pie dish with prepared pie crust and bake in oven for 35 minute Notes: Use a toothpick to check the middle of quiche after the set time. If it comes out wet, bake for another 3-5 minute.
Combine two grated zucchini with 100g drained tuna in springwater, one whole egg and two egg whites, one sliced spring onion and some black cracked pepper. Mix well then dollop spoonfuls onto a hot non-stick pan lightly sprayed with olive oil. Cook until they're golden on both sides and serve accompanied with low salt soy sauce or tamari.
Cook green beans until tender, about 8-10 minutes; drain. In a skillet, combine green beans, tomatoes, celery, bell pepper and onion powder. Cook over medium heat 15 minutes, or until thoroughly heated.
Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1-1/2 hours. Remove bay leaves. Add carrots, potatoes, and celery. Cover and cook 20-30 minutes longer or until vegetables are cooked. To thicken gravy, remove 2 cups hot liquid. Using seperate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with hot liquid and return mixture to pot. Stir and cook until bubbly and thickened. Enjoy!
Peel ripe plantains and ensure the pulp is firm and smells sweet. Heat butter or margarine (add spices as desired). Saute in at medium heat until browned about 10 minutes. Sprinkle with brown sugar, if desired. Serve immediately as a side dish or dessert.
Mince onion into small pieces; set aside. Prheat a dry (no oil or water) frying pan until it is very hot. When the pan's heat is high enough, throw in the frozen green beans. Saute, stirring occasionally, until the frost is off the beans. Add butter and onions to the beans; stir and saute until the onions are clear and the beans are soft. Add salt and pepper to taste.
Gently fry the onion in the olive oil for about 2-3 minutes. Add the frozen beans (do not add water). On a low heat let the beans slowly cook turning the beans regularly as they defrost. The water from the beans is enough to keep the bottom of the pan covered in liquid (but keep an eye on it though). When the beans are soft enough to your liking add the tinned tomatoes salt and pepper. Bring to the boil. Serve with plain basmati rice.
Bring water and quinoa to boil, then simmer until water is gone, about 10 minutes. Saute tuna in margarine and lemon juice on low in seperate frying pan. Move tuna to side of pan, scramble eggs in other side. Once quinoa is cooked, add to frying pan with spinach, lemon pepper and salt and pepper, mix all ingredients thoroughly. Heat through on low for about 5 minutes, adding sliced mushrooms in the last few minutes.
Grease a 20cm ring pan, line base with paper; grease paper. Sift flours, soda, cinnamon and nutmeg into bowl; stir in sugar and carrot. Combine oil, eggs and sour cream;stir into flour mixture. Pour mixture into prepared pan, bake in moderately slow oven for 50 minutes (mine took 30 in the aga - so watch it closely). Turn onto wire rack to cool. When cold, spread with frosting; decorate with walnut halves. Cream Cheese Frosting: Beat cream cheese, butter and lemon rind in small bowl with electric mixer until light and fluffy, gradually beat in sifted icing sugar; beat until combined.
Combine the broth, soup, and chicken in a large saucepan and bring to a boil. Add celery salt, salt, and pepper. While keeping liquid boiling, drop tortillas into liquid one at a time. Reduce heat and simmer 20-30 minutes, until tender.
Preheat oven to 375°F. Mix flour and backing soda in small bowl. In separate bowl, mix applesauce and flax seed. Gradually add sugars, beat until well mixed. Beat in egg and vanilla. Gradually add flour mixture, beating well after each addition. Stir in oats, cereal and cranberries. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 minutes or until lightly browned. Cool 1 minute, remove from cookie sheets. Cool completely on wire racks. Enjoy.
Trim both ends off green beans & soak beans in salted water. Trim & scrub radishes. Slice thinly. Shell peas & soak in salted water. Soak lettuces in a large bowl of cold water. Swish, pick out lettuce & put into large colander. Rinse bowl. Rinse lettuce. Repeat until the water left in the bowl after picking out the lettuces is clean. Rinse lettuces one more time, drain & dry. Trim asparagus ends & soak in salted water. Bring a 4qt. pot of salted water to a boil. Add peas & cook 2 minutes. Drain, rinse in cold water, drain again & dry. Drain & cut green beans & asparagus into 1' pieces. Dry. In blender, combine all dressing ingredients. Puree, taste for seasoning & adjust if necessary. Toss lettuces with tarragon & place on a salad plates, scatter green beans, asparagus, radishes & peas on top. Drizzle with vinaigrette.
In small bowl, combine both ingredients until smooth. Enjoy by itself, on toast or with bacon. :).
Mix the flour, salt and pepper in a shallow dish, and dredge the chicken in it. Heat oil in large skillet and cook the chicken until brown on one side (about 3-4 min). Turn the chicken and add the garlic. Cook 3 minutes more, while stirring the garlic around. Add the broth, vinegar, bay leaves, and herbs. Cover tightly, reduce heat to med-low, cook for about 10 minutes, turning chicken a couple of times. (When you get to the end of this step, you have a choice...you can proceed and reduce the sauce, or you can stop now after ADDING THE TBSP OF BUTTER. This way, you have more sauce, which is the way my husband likes it.) When chicken is done, remove from pan. Bring heat back up to med. ,and cook the pan juices for 7 minutes, uncovered. Stir in butter and remove bay leaves. Spoon sauce over the chicken. I served white rice on the side, and spooned a bit of sauce over that, too. Yum.
DO NOT brown ground beef before using. Combine ALL ingredients except hot dogs in a pot and simmer until thickened. Stir occasionally to ensure beef does not clump and cooks evenly. Grind the hot dogs very fine (or chop fine in food processor) stir into beef mixture and cook 15 minutes longer. Use over GOOD natural casing hot dogs (Koegel Vienna if possible) with chopped onion and mustard. The big secret in this recipe is the ground hot dogs. (Hint: Back home, I still used the Koegels' in the sauce, just the skinless ones).
Steam first 3 ingredients, covered, 2 minutes. Rinse broccoli mixture under cold water; drain well. Combine salt and next 5 ingredients (salt through crushed red pepper) In a small skillet; cook over medium heat 2 minutes or until lightly browned; stirring constantly. Combine spice mixture, soy sauce, sour cream, vinegar and honey in a bowl; stir well. Add broccoli mixture; toss well to coat. Stir in green onions just before serving.
Melt butter in pan. Stir in mustard and garlic. Cool. Mix bread crumbs, cheese, and parsley. Dip chicken in mustard butter. Roll in bread crumb mixture. Place in shallow pan. Sprinkle extra crumbs. Bake at 375 for 35 minutes (I usually turn it half way through and check how it's doing at 25 minutes).
Melt chocolate in microwave, stir until smooth.cool slightly. Stir in cool whip, drop by tspful into crumbs or nuts. Cover all sides and place on waxed paper . Store covered in refrigerator.
Place the barley, lentils, onion and vegetable stock in a 4-quart slow cooker. Set the cooker on HIGH. Put the dried mushrooms and 1 cup of water in a glass measuring cup. Microwave for 1-1/2 minutes. Remove from the microwave and set aside to cool for 30 minutes. Gently scoop the mushrooms out of the measuring cup, being careful not to disturb the sediment at the bottom. Finely chop the mushrooms. Add the mushrooms to the slow cooker with the tomato paste, thyme, one teaspoon each of salt and pepper, and the fresh mushrooms. Pour in the mushroom soaking liquid, being careful not to include the sediment. After the cooker has been on for 4 hours, the lentils and barley should be done. Turn off the cooker, and stir in the spinach; the heat of the pilaf will soften the spinach. Adjust seasoning with salt and pepper as needed (and you will definitely need it). Serve hot.
Drain juice from pineapple and save. Melt butter in a 9x13 baking dish in a 350°F oven. Sprinkle in sugar nuts cranberries and pineapple. Add water to the pineapple juice to equal the amount of liquid specified on the cake mix box. Prepare cake mix as shown on package directions. Spread mixture over fruit. Bake at 350°F for 30-45 min or until a toothpick inserted in the middle comes out clean. Cool 5 minutes. Invert cake onto a large serving dish.
Wash and cut potatoes into bite size pieces. Usually one cut per potato will work. Add potatoes to large pot of water and bring to boil,salt boiling water liberally. Boil until fork tender. Drain and cool. For creamy dressing mix all other ingredients in a large bowl. Toss with cooled potatoes and refrigerate for 1 hours For best flavor refrigerate overnight.
Place all ingredients except the cones and chocolate chips in a medium bowl. Using an electric mixer, beat on high until mixture is fully combined and fluffy. Fold in half of the chocolate chips. Carefully transfer mixture to a large plastic bag, squeezing it down toward one bottom corner of the bag. Snip that corner off with scissors, so that you have a makeshift piping bag. Gently squeeze the ricotta mixture into the cones, evenly distributing it among them. Sprinkle the remaining chocolate chips evenly on top of the filling in each cone. Eat and enjoy!
For the outside shell, mix 1-1/2 lbs. ground lamb, bulghur, onion, salt, pepper and parsley together with 1 cup of water. Knead until it becomes cohesive and dough like. Set aside and brown 1 lb lamb with large chopped onion until meat is cooked. Add parsley, salt and pepper and cool. In the meantime, roll outside shell mixture into balls the size of a small egg. Use a bowl of ice water to keep mixture from sticking to your hands. Shape into cups by inserting your thumb into ball and rotating in your opposite hand until you form a thin shell. Keep wetting your hands in the ice water to keep shell from cracking. Fill shell with cooked meat mixture, about 1 tablespoon, close shell, wetting hands with ice water, and seal opening. Set aside on a sheet pan, continue to roll balls. Place tray in refrigerator to chill. Boil 2 quarts of broth, add pasta and vegetables. Add meatballs and cook them 10 minutes or until they rise to the top. Sometimes served with yogurt on the side.
Preheat oven to 350. Cook noodles according to instructions, al dente. Prepare your marinara sauce. I prepared a jarred sauce and added cooked ground bison to make a meat sauce. I also add herbs and garlic to my sauce. Mix 15oz ricotta, egg and parsley in bowl. Allow noodles to drain and cool flat, do not allow to dry out completely. Add some sauce to bottom of baking dish. Spoon some of the ricotta mixture onto noodle and spread out length of noodle. Add 3-4 whole fresh spinach leaves on top of ricotta spread. Spoon over some sauce. Sprinkle with Parmesan cheese. Roll and place in baking dish. Repeat until baking dish is full. Pour additional sauce over roll ups. Sprinkle top with Mozzarella Cheese. Bake Bake in a preheated 175?C / 350?F oven for 25-30 minutes.
Brown hamburger and onion, until meat is no longer pink. Drain off fat. Add green pepper, corn and jalapenos; stir. Add envelope of taco seasoning and the amount of water the envelope calls for. Simmer until thick. Add salsa and stir. Line a pie plate with 1/2 crust pastry. Pour in hamburger mixture. Top with cheese and sliced olives. Place remaining half of crust pastry on top and seal edges. Cut several slits into top of crust for steam to escape. Bake at 350°F for 45 minutes until crust is golden.
After you have roasted 2 green pablano/pasilla chilies under the broiler and let them cool in a plastic bag, remove the skin and seeds and wash them. Put the chilies in a food processor and puree as much as possible. Add a 16 oz. jar of alfredo sauce and puree again. Pour the sauce into a medium-size saucepan and heat over medium heat until just hot. Serve over pasta. I served it over some penne pasta. Serve parmesan cheese on the side, as desired. This would be even better if you made homemade alfredo sauce. You could also add pieces of grilled chicken to the sauce if desired, although I haven't tried it that way.
Place the green lettuce on top of two slices of bread followed by the round onion slices then distribute the shimeji mushrooms evenly on top. Use your hands to shred each of the crab sticks then put it on top of the mushrooms. Add some grated cheese on top. Add about a quarter teaspoon of aonori (dried green laver) on top of the cheese. Preheat your sandwich maker. Toast your sandwich until brown and crispy.
peel, core, and slice apples. place sliced apples in a mixing bowl and mix with brown sugar, cinnamon, and nutmeg for apples. grease a 13x9 casserole with some of the butter. place sliced apples in buttered casserole dish. In mixing bowl mix flour, brown sugar, cinnamon, nutmeg, and butter together to form a course crumble. stir in oats and pour over sliced apples. Bake at 350 for 35 minutes or until golden brown and delicious. For an added treat serve warm with a scoop of ice cream or a drizzle of caramel syrup.
Heat oven to 350*. Mix together all of the meatball ingredients. Shape mixture into 9 meatballs and place in an ungreased 8x8" baking dish. Stir together sauce ingredients and pour over the meatballs. Cover with foil and bake 45 minutes. Uncover and bake 15 minutes longer.
Preheat oven to 350. Puncture eggplants with a fork and place on a baking sheet. Bake 1 1/2 hrs or until soft - turn occasionally. Cool. Peel and dice. In a large bowl combine remaining ingredients. Add eggplant and marinate at least 2 hours. Note: I used fresh parsley, basil and oregano.
In a 4 quart saucepan, place potatoes, 1 t. salt and enough water to cover; heat to boiling over high heat. Reduce to low and cover to simmer 10-12 minutes until done. Drain. In a medium serving bowl, whisk, vinegar, olive oil, sesame oil 1/4 t. salt until blended. Stir in red pepper, green onion, jalapeno and cilantro into the dressing. When the potatoes are cool enough to handle, cut in half lengthwise. Add to the dressing and toss. Serve with Recipe #128623.