HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine shrimp, one clove garlic, 1/4 teaspoon white pepper, and the lemon zest in a plastic zip-top bag. Refrigerate for 30 minutes. Meanwhile, bring chicken broth, remaining garlic clove, and remaining 1/4 teaspoon white pepper to a boil over medium heat in a medium saucepan. Cook about 7 minutes, or until reduced by half. Reduce heat to low and stir in cream cheese, whisking to melt; do not boil. Add cooked fettuccini; stir, cover, and set aside. Leaving root end attached, slice fennel bulb lengthwise into 1/2" slices; brush slices with oil. After heating skillet or grillpan over medium heat for 5 minutes, lightly coat with non-stick cooking spray. Grill fennel about 3 minutes per side, or until fennel has softened. Remove and keep warm. Grill the shrimp about 1 minute per side, or until done. Remove and keep warm. Place fettuccini with its sauce on a platter; top with fennel and shrimp; sprinkle with red pepper, Parmesan cheese and parsley. Garnish with reserved fennel fronds.
Prepare the pasta according to the package directions. Drain well. Return pasta to the saucepot, add salt & pepper to tast and 1 tablespoons butter. In a 1 1/2 quart saucepan, stir the pasta sauce, vodka, basil, and red pepper flakes. Heat over medium heat to a simmer, stirring occasionally. Remove from heat and gently stir in the cream. Pour the sauce over the paste. Toss to coat. Spoon pasta into a serving bowl and sprinkle with Parmesan cheese. Serve with additional cheese, if desired.
Preheat oven to 375 degrees. Lightly grease a 9" x 13" baking pan or large casserole dish. In a bowl, mix the cheddar cheese soup with milk and Italian seasoning, whisking until smooth. Ladle enough of the soup mix into the bottom of the baking pan just to coat the bottom. In a frying pan, start browning the ground beef and crushed garlic. While ground beef is cooking, peel potatoes if you want (I didn't), slice thinly and place in layers in the bottom of the baking pan. Drain ground beef and garlic mixture. Put ground beef, green beans and remaining soup mix on top of potatoes in the pan. Bake, uncovered, in oven for 35 minutes or until potatoes are tender. Top with grated cheese and onion rings and bake an additional 10 minutes.
Preheat oven to 160 degrees celcius. Combine thyme, garlic salt, oregano, sage, no fat spray, lemon juice, salt and pepper. Carefully loosen the skin from the breast. Spread the herb mixture under the skin. Replace the skin over the herbs. Spray the turkey breast with no fat spray. Wrap the turkey breast in aluminum foil. Heat for 1/2 hour at 160 C, then reduce to 140 C for the remaining hour. Roast the breast until a knife inserted into the thickest part of the breast has the juice run clear.
Heat 2 tbs of the oil in a pan over medium-high heat. Add the beef, onion, garlic and capsicum and cook, stirring until beef has browned. Add 2 tsp mexican chili powder,cumin, oregano and paprika and saute for 2 minutes or until fragrant. Add the diced tomato, tomato paste, water and kidney beans. Bring to the boil. Reduce heat to low and cook, covered, for 20 minutes. Meanwhile to make the quesadillas, sprinkle half the cheese and half of the remaining 1 tsp of Mexican chili powder over one tortilla. Cover with another tortilla. Heat remaining 1 tbs of oil in a pan. Place quesadilla in pan and fry for 2 minutes each side or until cheese has melted. Remove from pan and slice into 8 triangles as you would cut a pizza. repeat with remaining tortillas, cheese and mexican chili powder. Uncover pan with chilli con carne, remove from heat, stir in coriander and season with salt and pepper. Divide chilli con carne among serving bowls and top with avocado and sour cream. Serve with quesadilla triangles and enjoy!
Heat a large skillet over high heat. Spray with a thin film of oil and wipe out with a paper towel. Cook tortillas on both sides until blistered and soft, about 1 minute per side. Transfer each to a plate. Top each tortilla with 2 tablespoons guacamole. Mound 1/2 cup taco meat filling on each tortilla. Top each with half the shredded Cheddar cheese, half the shredded lettuce, half the remaining guacamole, and half the cilantro. Serve immediately. Nutrition Information Per Serving: Calories 290; Total fat 14g; Saturated fat 4g; Cholesterol 40mg; Sodium 420mg; Carbohydrate 24g; Fiber 6g; Protein 18g; Vitamin A 20%DV*; Vitamin C 30%DV; Calcium 10%DV; Iron 15%DV. * Daily Value.
FOR THE CAKE: Preheat oven to 350°. Grease 2 (9-inch) round cake pans; line with lightly greased parchment or wax paper. Combine flour, baking powder, and salt in a bowl; set aside. Place 1 3/4 cups granulated sugar, 1/4 cup light brown sugar, and 1 cup butter in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Add flour mixture and 1 cup milk alternately to butter mixture, beginning and ending with flour mixture and beating at low speed after each addition. Pour into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes; remove from pans, and cool completely on wire rack. Place 1 layer on a cake plate. Combine 1 1/2 cups brown sugar, evaporated milk, and 1/4 cup butter in a saucepan. Cook over medium heat, stirring until sugar is dissolved. Cook (without stirring) until a candy thermometer registers 238°. Transfer to a heat-resistant bowl, and beat 3 minutes or until thickened and easy to spread. Quickly spread filling over cake layer on plate. Cover loosely with plastic wrap; chill 15 minutes or until set. Spread a thin layer of Caramel Cream Cheese Frosting over filling. Top with second layer. Frost cake. Chill 20 minutes or until frosting sets, then cover and chill 4 hours or overnight. Let stand 10 minutes at room temperature before serving. Garnish, if desired. Caramel Cream Cheese Frosting: Melt brown sugar and 4 tablespoons butter in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil over medium heat; remove from heat. Whisk in cream; blend well. Transfer to a heat-resistant bowl. Cool at room temperature, stirring occasionally. Place remaining 6 tablespoons butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. Beat in vanilla and salt. With mixer running, slowly pour in cooled brown sugar mixture; beat until smooth. Add powdered sugar gradually, beating well after each addition until completely smooth. Chill slightly for a firmer texture, stirring occasionally. Pecan Praline (topping): Combine sugar and 1/4 cup water in a small skillet over medium-high heat; cook (without stirring) until golden. Stir in pecans; remove from heat. Rapidly spread mixture onto greased foil. Cool completely. Break into small pieces; store in an airtight container up to 1 week.
Mix cream cheese and cheddar cheese. Stir in remaining ingredients (except nuts). - if mixture is too dry add 1 T. french dressing_. Chill 1 hour. Form into ball. Roll into chopped nuts.
In a large zip lock bag add 1/4 cup of lemon juice, 1 tablespoon of olive oil, 1/2 tablespoon of garlic powder, and rosemary. Add chicken to the bag, seal, shake, and place in fridge for an hour. In a bowl, whisk together 1/4 cup of lemon juice, 1/2 tablespoon garlic powder, salt, and pepper; set bowl aside. Spray cooking spray on large pan and heat to medium. Add chicken and juices from bag to pan. Brown chicken. Slice zucchini and add to chicken. Cook zucchini with chicken for 5 minutes, stirring frequently. Serve chicken and zucchini on plates and drizzle mixture from the bowl on top as needed. Enjoy!
Preheat oven to 350°F (175°C). In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them. At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you're impatient, but I do find that they end up slighly less thick. The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.
Prepare the wings: Combine the hot sauce, Cajun seasoning, cayenne and garlic powder in a large bowl and mix well. Add the wings and toss. Cover and refrigerate 24 hours. Heat about 2 inches of oil in a deep fryer or deep-sided pot until a deep-fry thermometer registers 350°. Remove the wings from the marinade and drain off excess moisture. Carefully add the wings to the hot oil in batches the oil may splatter) and cook until crisp, about 10 minutes. Make the sauces: Whisk the butter and hot sauce in a bowl. Mix the chili sauce and soy sauce in another bowl. Serve with the wings.
Add ingredients (in the exact order listed) to bread machine, and bake according to your bread maker's instructions.
Cut ribs into serving-size pieces; place with the meaty side up on racks in two greased 9X13-inch baking pans. Cover tightly with foil and bake at 350 degrees for 1 1/4 hours or until meat is tender. Drain; remove racks and return ribs to pans. Combine remaining ingredients; pour over ribs. Return to oven, uncovered, for 35 minutes or until sauce coats ribs, basting occasionally. Ribs can also be grilled over medium-hot coals for the last 35 minutes instead of baking.
Butterfly chicken breasts, and pound then out with a skillet or a mallet. Place them in a gallon ziploc bag and pour half of a bottle of Kens Vidalia dressing in ontop of them, Marinate2 hrs to over night. Remove from ziploc and put 1 chopped pepper and 1oz cubed cheese on one end of the breast. Roll it up like a jellyroll, tucking ends into roll and tie it off with butchers twine. My preference for cooking this is in the smoker with hickory at 275 to 300 degrees untill it reaches an internal temperature of 165, foil, and rest for 5 minutes. It can be done in an oven also.
Liquify the raspberries and strawberries in a blender. Pour over crushed ice. Enjoy under the afternoon sun!
Beat the eggs and sugar lightly in the top of a double boiler, add the salt and heated milk, while stirring continuously. Place the pan over hot water and stir until the custard thickens. Remove the pan from the heat and place it over cold water to cool the custard. Flavour the custard with vanilla. Arrange the orange slices in a shallow glass dish and when the custard is cold pour it over the orange slices. In a heavy-based pan, heat the sugar until it has melted but not browned and then slowly add the hot water and orange zest; stir and cook for 1 minute, then pour over the top of the custard.
Preheat oven to 375°F. In a bowl, combine mayonnaise and mustard. Snip parsley. Chop onion. Add parsley and onion to mayonnaise mixture; mix well. In a 2 quart bowl, flake chicken with a fork. Chop bacon. Add bacon, 3/4 cup swiss cheese, and 1/3 cup of the mayonnaise mixture; mix well. Unroll crescent dough, separate into 16 triangles. Arrange triangles in a circle on a 13-inch baking stone with wide ends of triangles overlapping in the center and points toward the outside (there should be a 5-inch diameter opening in the center of the stone). Scoop the chicken mixture evenly onto widest end of each triangle. Bring outside points of triangle up over filling and tuck under wide ends of dough at center or ring (filling will not be completely covered). Slice tomatoes, cut slices in half. Place 1 tomato half over filling between openings of ring. Bake 20 to 25 minutes or until deep golden brown. Remove from oven, immediately sprinkle with remaining 1/4 cup swiss cheese. Using a v-shaped cutter, cut around bell pepper. Separate halves; remove membrane and seeds. Fill with remaining mayonnaise mixture; place in center of ring. Arrange lettuce around the pepper.
In bowl, lightly season shrimp with essence. In large skillet or saute pan, melt butter and heat oil over med heat. Add garlic, salt, pepper, and cayenne and cook, stirring, until garlic is soft and fragrant but not browned, about 2 minutes. Add wine and bring to boil. Cook, stirring occasionally, until wine is reduced by half. Lower heat to med-high, add shrimp, lemon juice, worcestershire, and lemon zest and cook, till shrimp are pink. Stir in parsley and basil, remove from heat. Season to taste. To serve, spoon shrimp and sauce into bottom half of prepared garlic bread. Sprinkle lightly with cheese and top with the remaining garlic bread.
Wash and scrub cucumbers. Trim stem and blossom end. Leave small cucumbers whole, or slice into spears or sandwich slices as desired. All cucumbers in a jar should be similar in size and thickness. Add seasonings, except salt, to 1 pint wide mouthed jar. Pack firmly with cucumbers, leaving a 1/2" headspace. Combine vinegar, water, and salt in a small sauce pan. Heat until boiling. Ladle into jar to cover cucumbers - again, leave a 1/2" headspace. Seal jar with sterilized two piece cap, and process in a boiling water bath for 10 minutes (15 minutes for quarts). Wait 4-6 weeks before tasting to allow pickles to cure. Refrigerate after opening. (I laid out the recipe for a single pint of pickles to make the spices easier to list - you will want to scale this up to make a canner full).
Preheat oven to 350 degrees and lightly oil a deep 2 1/2 quart baking dish. Bring a large pot of water to a boil. In a large frying pan over med-high heat, warm the oil. Add the sausage and saute, breaking up the sausage with a spoon, until browned, about 6 minutes. Drain any excess fat from the pan. Stir in the tomato sauce and olives, season to taste with salt and pepper, and set aside. Add 2 tablespoons salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until the pasta is not quite al dente, about 2 minutes less than package directions. Drain, rinse under cold running water, and drain again. Return the pasta to the cooking pot and gently stir in the tomato-sausage mixture and ricotta cheese. Spread the pasta and sauce in the prepared dish and sprinkle with the Parmesan cheese. Bake until golden and bubbly, about 25 minutes. Let cool for 5 minutes and serve.
Slice the sausage diagonally into 1/4" slices. Place olive oil in a large, lidded skillet. Add sausage and onion; saute until onions are almost clear. Add the pressed (or minced) garlic and saute for one minute longer. Add the salt, pepper, tomatoes, pasta, half and half and chicken broth. Mix until combined, then bring to a boil. Reduce heat and cover. Cook over medium-low heat for about 15 minutes (until pasta is tender), stirring occasionally. Uncover and stir in the shredded cheese. Scatter scallions over the top and serve.
Combine chicken and cornstarch. Set aside. Combine onions in small bowl. Combine chili peppers, peppercorns and ginger in another bowl. Combine juice, soy sauce, hoisin, sugar and chili paste and mix well. Set all 3 bowls aside. Heat oil in wok (or large pan) to 225*F (110*C). Add chicken and cook until it loses pink color. Remove chicken and drain. Pour out all but 1 tablespoon of oil. Heat oil until very hot. Add chili pepper mixture and stir-fry 15 seconds. Add peel. Add combined onions and stir-fry 20 seconds. Mix in chicken. Add juice mixture and stir-fry 30 seconds. Add vinegar and stir-fry 15 seconds. Mix in sesame oil and serve.
Preheat oven to 350 degrees. Grease and flour 13x9x2 inch pan. Put dry cake mix, water, eggs, oil, walnuts and raisins into large mixing bowl. Prepare cake as directed on package. Turn batter into pan and spread evenly. Bake at 350 for 35 to 40 minutes; cake is done when toothpick is inserted and comes out clean. Cool in pan on rack.
Preheat oven to 350*F. Mix potatoes, onion, celery and mushroom soups, and 1/2 of the cheese. Coat a 9" x 13" baking dish with spray oil. Spread mixture into dish. Sprinkle other 1/2 of cheese evenly over top. Dot margarine evenly over the cheese. Bake at 350*F for 45 minutes to 1 hour or until cheese starts to brown at peaks.
Adjust oven rack to middle position and heat oven to 500 degrees. Meanwhile, toast garlic cloves in small skillet over medium heat, shaking pan occasionally, until fragrant and color of cloves deepens slightly, about 8 minutes (see illustration at right). When cool enough to handle, skin and mince cloves (you should have about 3 tablespoons). Using dinner fork, mash garlic, butter, cheese, and salt in small bowl until thoroughly combined. Spread cut sides of loaf evenly with butter mixture; season to taste with pepper. Transfer loaf halves, buttered side up, onto rimmed baking sheet; bake, reversing position of baking sheet in oven from front to back halfway through baking time, until surface of bread is golden brown and toasted, 5 to 10 minutes. Cut each half into 2-inch slices; serve immediately.
Mix margarine and sugar together until creamy. Add egg and continue mixing until completely blended. In a seperate bowl(or drinking glass) : combine milk and vanilla. Sift together the remaining dry ingredients. Alternate adding dry and wet ingredients starting and ending the flour mixture. Chill for at least 2 hours (I prefer chilling for 3 hours in the freezer) After the batter is chilled spoon cookie dough onto a plate or pan of sifted powdered sugar and roll it around until it is completely covered with pwdered sugar. Place cookies onto greased cookie sheet and bake at 375 degrees for 10-12 minutes until it is very lightly browned around the edges and the cookie is springy to the touch. this batter should make 2 1/2 - 3 dozen cookies.
Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch pan. Cream butter & sugars until pale brown and thick; add the eggs one at a time and then add vanilla. Stir in chips, then add the flours, baking powder & salt. Be careful at this point because it makes a large batch and the powdery ingredients can go everywhere! Spread into the prepared pan. Bake for 45 minutes. Cut into 24 squares.
Peel 4 oranges and cut in cartwheel slices. Arrange on individual dessert plates and chill. In small saucepan, over low heat, warm jam until it liquefies. Cool slightly, add liqueur and stir gently. Pour over orange slices. Sprinkle with almond. Garnish with fresh raspberries.
Preheat oven @ 350. 1 bread loaf = 1 hour OR 4 mini Loaf pan = 45 minutes. Mix dry ingredients. Beat together the following: 2 Cups sugar, 3/4 cup oil (I always use light olive oil), 3 large eggs, and 1 teaspoon vanilla. Add into liquid mixture: 1 1/2 cups sweet potato grated and 1 1/2 cups zucchini grated. Add in dry ingredients. Stir in chocolate chips or nuts. Don't forget to grease the pans. If there is extra of the potato or zucchini, I will often measure out for another batch and stick it in the freezer for next time! ENJOY!
For the Pesto: Mortar and Pestle Method: Place the parsley, cilantro, garlic, cumin, lemon juice, and salt in a large mortar with a little of the olive oil and pound into a paste with a pestle. Add the remaining olive oil. Slather mixture on the fish and refrigerate for up to 2 hours. Food Processor Method: Place the parsley, cilantro, garlic, cumin, lemon juice, salt, and 1 tablespoon of the olive oil in the bowl of a food processor. Pulse until mixture forms a paste. Add remainder of olive oil, a tablespoon or so at a time, and pulse to mix well. Slather on the fish and refrigerate for up to 2 hours. For the Sauce: In a large pot or saute pan, heat olive oil. Add shallots and garlic and cook on low heat for 1 minute. Add sausage and cook through. Add tomatoes, clams, and wine. Cook until clams open. (Discard any that don't open.) Season to taste with salt, pepper and lemon juice. For the fish: Heat a scant 1/4 inch of good olive oil in a large saute pan. Remove the rockfish fillets from the refrigerator and saute approximately 4-5 minutes per side, depending on the thickness of the fillet (Fish should be cooked through until opaque and flaky for best flavor). To serve, place the cooked fillets on a platter, and place the clams around them. Spoon the sauce over the fish and garnish with green onion slivers. Note: To toast cumin seeds, heat oven to 400 degrees F. Spread seeds on a baking sheet and cook until fragrant, about 3 to 4 minutes.
Preheat oven at 350 degrees. Grease a cookie sheet or use parchment paper. Using a electric mixer, cream together butter, shortening, and brown sugar until fluffy. Add eggs and continue mixing until mixture becomes creamy and light in color. Add buttermilk and mix well. (mixture with look a bit separated). Sift together flour, baking soda, salt and baking powder then stir into creamed mixture. Fold in oatmeal packs and vanilla extract. Mix well. Add nuts, raisins, or cranberries (optional). Spoon onto cookie sheet and bake for about 12-15 minuets or until golden brown around the edges. Let cool before serving.
Preheat oven to 400 degrees. Heat oil in a large dutch oven over medium heat. Add garlic; saute' 30 seconds. Add tomatoes and 1/4 cup parsley. Reduce heat; simmer 10 minutes. Add shrimp; cook 5 minutes. Pour into a 13X9 baking dish; sprinkle with cheese. Bake at 400 degrees for 10 minutes. Sprinkle with 1/4 cup parsley, lemon juice and pepper.
Boil macaroni about 8 minutes, until al dente, and drain well. Meanwhile melt 1/4 cup butter and whisk in flour until smooth. Add milk a little at a time, whisking until smooth; bring back to a boil. Repeat until all the milk is added. Stir in white pepper and garlic powder. Remove from heat, slowly stir in the Velveeta cheese and Cheddar cheese, mixing until smooth. Stir in macaroni, set aside. Fry the onion and kielbasa to brown meat. Stir in broccoli, cook for 5 minutes to warm through. Stir mixture into the macaroni and cheese. Pour into a large crock pot or a 9x13 baking dish. Mix bread crumbs, melted butter and parsley together; sprinkle over macaroni and cheese. Bake in a 350 degree Fahrenheit oven for 30 minutes.
You can use fresh broccoli, frozen, or what I like to do is get the pre-cut, pre-washed package of "fresh" florets. Just divide it all up into a few snack-sized portions in a zip-lock bag, add a teaspoon of water and toss in the fridge (no water needed if it's frozen). When it's time for a snack, toss one of the bags (with the zip NOT sealed!) into the microwave for about 30 seconds (depending on the power of your microwave). This will steam the broccoli in the bag. Remove and add a tablespoon or 2 of your favorite dressing (I like low-fat Ranch), seal the bag and shake it up to coat everything with the dressing. Pour into a bowl for a fast, easy, healthy snack.
Heat oil and saute onions until brown. Add vegetables and spices. Pour enough water to barely cover the vegetables. Cover and let it to boil. Reduce heat and simmer until the vegetables are tender. Add chickpeas, salt and pepper and cook another 15 minutes. Infuse love and serve with cilantro or parsley on top!
Add all ingredients to bread maker on dough setting. (I do this as i have carpal tunnel and mixing everyday is painful) Once it is done the setting divide in two and make two loaf shapes .Place a SMALL amount of oil or buttery spread in a pyrex pan and place the loaves in it. Let rise till at about doubled in size (1-2 hours) in a warm area. Baked at 350 till it is browned to the darkness you personally prefer. Remove from oven and use a pastry brush to brush the top with buttery spread if you want a softer crust. Lets cool on the counter. I cut each mini loaf into about 15 thin slices.