HumbleIntelligence/food-ner-1-Million huggingface dataset:
1. Add all ingredients to the crockpot EXCEPT cheese and chips. Stir together so everything is well mixed. 2. Cook on high for 4 hours or low for 8 hours. 3. Before serving, remove cooked chicken breast pieces and shred/cut them into bite size chunks. 4. Place chicken back in crockpot and stir to mix well. 5. Serve hot topped with cheese and chips.
Combine all dressing ingredients in a processor until well combined; set half of the dressing aside and refrigerate to serve at the table. In a bowl combine the cooked shell pasta with the remaining half of the dressing, then mix in cucumber, olives, sliced onion, pimientos and 1/2 cup crumbled feta cheese; toss to combine, then refrigerate while grilling the steaks. Grill the steaks until desired doneness; place on a plate allow to rest for 15 minutes or more, then slice thinly. Line a large platter plate with lettuce leaves. Spread the pasta mixture over the leaves, then arrange the sliced steak over the pasta. Sprinkle about 1/4 cup or more crumbled feta cheese over the sliced steak. Serve with reserved dressing. Delicious!
Cut the Broccoli into bite-sizes and dice the red onion. Halve the grapes. Mix the dressing separately.
Grease a 9" square pan. Mix all ingredients, except apples and raisins, in a medium size bowl. Add apples and raisin and gently mix until well blended. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted into center comes out clean. Cool.
steam the lobster for 30 min or so. while the lobster is cooking, sautee the garlic for a minute. after in a bowl mix mayonnaise, garlic, parsley, chives, and lemon juice, mix them together. When the lobster is done dip the in a bowl of ice. Take out the lobster and take out the meat and chop it up. Add the meat to the cause and add a pinch of salt and fold them all together. Put the lobster on the bread and then fold the bread. AND HAVE A NICE MEAL ! :D.
drop one and only one piece of fish in a tupperware box that would just barely fit both pieces of salmon if you stacked them. (this is foreshadowing.). pour two capfuls of soysauce (2 T or so) on top of fish. peel garlic, and mash the hell out if it. smear on top of fish like you're polishing brass. pour one capful (1 T or so) of rice vinegar or lemon juice on top of fish. put two teaspoons of sugar on top of fish, smear around like you're trying to cleanse the fish of its sins. put other piece of fish on top of the first piece of fish, so you've made a raw-fish-and-marinade sandwich, and seal box. shake a few times, stick in refrigerator. go do something else for twenty-five minutes. come back twenty-five minutes later, heat skillet on just less than high. add one swirl around the pan of olive oil. while oil heats, pull the fish out of the box, and gently wipe excess marinade and pat dry. cover both sides of your fish with pepper--about a teaspoon on each side, enough that the flesh is covered. put fish in pan when the oil is almost ready to smoke. flip after two minutes, wait two minutes, remove from pan and place on papertowel. (the fish is done when it feels slightly firm to the touch, and is just barely opaque on the inside. if it's not done at this point, stick it in the microwave for thirty seconds at a time.) wait a minute or so for the heat to move completely through the fish. served with a mache (lamb's lettuce, or feldsalat) salad with a hollandaise-ish dressing, some crusty bread, and a couple bottles of beer.
Boil water in a pot on high flame. Put the parsley leaves in this boiling water for 20 minutes. Pass this through the blender to get a smooth paste. Apply this paste on your shampooed and clean hair the way you would apply henna paste. This parsley paste is a hair conditioner. It helps to balance the sebaceous glands, heals any scalp problems and boosts hair growth. Leave this on your scalp for 1 hour. Rinse off with water. Dont shampoo your hair again. Enjoy the silky and smooth texture of your hair!
Heat up your oil using a large saucepan or wok. Add your onions and garlic, cooking them until the onions are translucent and the garlic is slightly brown. Add your meat, cooking it evenly. The time it takes varies depending what meat you use. Once your meat appears cooked, add the green beans and okra, stirring them into your onion/garlic/meat mix Cook them until your vegetables are slightly browned. Stir in the crushed tomatoes and almond/soy milk. Bring it to a boil. Stir in your remaining spices. Reduce heat to simmer, cover for 30 minutes. Remove from heat and let it stand for 5 minutes to cool. Serve over Jasmine Rice. Top with plain yogurt.
Preheat the oven to gas mark 3/325F/170°C. Gut, scale and cut off the fish head (but keep it aside) then wash, clean and dry the fish. To caramelise the onions, heat half the oil in a pot and add the sliced onions. Let them cook on a gentle heat until darkish-brown in colour but not burned. Remove the onions from heat and place on kitchen paper. Reserve the oil in the pan for frying the fish head. To make the fish stock, add the fish head to the oil in the pan in which the onoins were cooked. Add 1 tsp baharat spice, 1/2 tsp ground cumin, salt and pepper and fry till browned (but careful not to burn the spices). When brown, add 8 cups water and let it boil for 45 minutes. Strain and use the stock to cook the rice. To prepare the rice, wash the rice 3 times and soak it for half an hour. Add half of the remaining oil to a large pot and when hot, add the rice, 1 tsp baharat spice mix and 1/2 tsp ground cumin. Stir-fry to seal the rice for 2-3 minutes but careful not to break the rice in the process. Keeping 1 cup of stock reserved aside, pour in the rest of the stock (should be 6 cups) over the rice. Bring the stock to boil, and once boiled reduce the heat and let it cook gently for about 20 minutes or until all the stock has been absorbed and the rice is cooked. Meanwhile, to bake the fish, using the remaining oil, grease a roasting tin and fish and about a tablespoon reserved for the spice mixture for the fish. Season the fish inside and outside with salt and pepper. In a small bowl add the remaining barahat spice mix and ground cumin and add in the reserved tablespoon of oil to blend it into a paste. Rub this spice mixture all over and inside the fish. Place the lemon slices inside the fish and put the fish in the roasting tin, pouring in half cup of water. Bake in the preheated oven for 1 hour. To make the sauce, heat the reserved cup of fish stock and add the juice of 1/2 a lemon, the let it boil to reduce and thicken. Remove from heat and strain. To serve, pile the cooked rice on a platter and top it with the whole fish (or you may cut the fish in pieces). Garnish with crispy caramelised fried onions and pine nuts and serve with the sauce on the side.
Heat oil in large pan add chicken and brown. Add garlic and onions and cook until translucent. Add ham and heat through for 1 or 2 minutes. Gently mix in artichokes and place the mixture into a bowl. Pour pasta sauce into pan and add Italian seasoning, wine, salt, pepper, and sugar to taste. While sauce is simmering cook pasta. Spray 9x13 pan and heat oven to 375. Place spinach in colander and drain pasta. Remove sauce from heat and stir in ricotta,parsley, and basil. Adjust seasoning if necessary. Gently mix sauce with chicken and pasta. Place half of the pasta mixture in 9x13 pan and then sprinkle on half the Parmesan, mozzarella, and provolone. Repeat with remaining pasta and cheese. Bake for 30 - 45 minutes or until everything is bubbly and cheese is lightly browned.
Put pasta into a microwavable dish large enough to give you a little room for stirring and tossing. Dot pasta with butter or drizzle with olive oil. Sprinkle Parmesan over top. Add plenty of fresh-ground, black pepper. Heat in microwave on high 3 to 5 minute at a time, stirring frequently, until thoroughly hot. Serve, passing the pepper grinder at the table. You can add 1-2 cups of cooked meat (chicken, turkey, and ham are all especially good), and/or 1-3 cups pre-cooked, chopped vegetables. I particularly recommend broccoli, zucchini, onions, and/or green, snap, or snow peas.
Combine cheeses, Worcestershire sauce and garlic salt in a small bowl; beat until smooth. You could also do this in a food processor. Stir in the chopped olives; pulse in lightly if using food processor. Pack into a small serving bowl and refrigerate for at least 2 hours to let flavours blend. Garnish with additional sliced green olives if you wish and serve with an assortment of crackers and raw veggies.
In a large saucepan, mix together sugar, butter, cocoa, milk, and salt. Bring to a boil over medium high heat and AFTER the mixture comes to a boil, cook for 2 minutes (time it). Remove from heat and stir in vanilla (be careful b/c the vanilla will make the chocolate mixture splutter a bit). Quickly stir in oats and then drop by teaspoons-full onto waxed paper covered newspaper (if you don't have newspaper, waxed paper covered baking sheet is fine). Let cool before eating, if you can. Be careful NOT to lick the spoon before the chocolate mixture cools -- you can burn your tongue. :).
In a two-quart saucepan combine both sugars,the corn syrup,butter or margarine and water. Bring to a boil. Add the nuts and continue to cook over medium heat until candy reaches soft ball stage or 238 degrees Farenheit. Remove from heat and stir rapidly until mixture begins to lose it's gloss. Quickly drop candy from a teaspoon on to waxed paper and allow to harden.
Spread cream cheese on room temperature tortillas. Spread 1/2 c chopped pickles on top of cream cheese on each tortilla. Lay out slices of ham over pickles. *If using turkey too lay out your slice over the ham. Roll tortillas tightly and place toothpicks ever 1 1/2 inches or so. (Do NOT. use colored toothpicks as the color will bleed into your wraps!). Slice between toothpicks. Serve cold.
Preheat oven to 350-degrees F. In a large mixing bowl, cream butter and brown sugar together. Stir in turbinado sugar. Add eggs and vanilla and stir to combine. Stir in dry ingredinents (flours - salt) until combined. Stir in oatmeal and wheat germ. Mix in remaining ingredients (chocolate chips and optional raisins and nuts). Form dough into 3-inch balls and place onto cookie sheets. Bake for 8-10 minutes or until golden. Cool on rack.
Line a sieve with a coffee filter or cheesecloth. Suspend the sieve over a deep bowl. Place the yogurt in the filter and refrigerate for several hours or overnight to allow the whey to drain out. When the yogurt has the consistency of a soft cream cheese, scrape the yogurt away from the filter and transfer it to a plastic container. Discard the liquid in the bowl and refrigerate the yogurt cheese. Use within 1 week, discarding any accumulated liquid before using.
Preheat the oven to 375°F Heat the oil in a frying pan. Add the onion, green pepper and garlic and cook over a low heat, stirring often, until just softened, about 8-10 minutes. Remove from the heat and allow to cool. Place the chicken in a large bowl. Add the onion mixture and the remaining ingredients and mix thoroughly together. Transfer to a 81/4in x 4 1/2in loaf pan, packing the mixture down firmly. Bake for about 1 hour or until golden brown and cooked through. Serve hot or cold in slices.
cut the endives lengthwise and place on a salad dish. add the sliced mushroom, onions and corn. mix the oil, vinegar salt and pepper and add to salad. sprinkle fresh parsley over the salad.
Add the ketchup to the boiling water in a measuring cup or small bowl and whisk until well incorporated. Add the water and ketchup mixture to the TVP in a small bowl. Mix and let it sit for about 10 minutes to absorb the water. Warm up your crock pot or a large soup pot and add the TVP. Let the TVP warm for approximately 5 minutes. Add the tomato sauce and chili beans (do not drain). Stir well. Add in the hot sauce and all of the spices, stir well, and bring the chili to a boil. Turn the heat down and let simmer for at least 30 minutes. Taste and adjust the spices to your taste.
Cover the affected area with a thin layer of Glue. You know you have the right amount when the coat looks slightly white and not clear. If it runs, it is too thick. Let glue dry on the hand you will be using on the following steps. (This helps you keep from transfering the splinter etc.). Wait for glue to dry until it no longer feels tacky. Peel off or gently rub to flake off. Wash area gently w/ Soap & Water. Pat Dry. Follow up with topical Benadryl or Calamine.
Heat oven to 350. Spray 2-quart casserole with cooking spray. Mix soup, milk, sour cream and mustard in casserole. Stir in remaining ingredients except cashews. Sprinkle with cashews. Bake uncovered 30 to 35 minutes or until asparagus is tender.
In a large frying pan, heat olive oil over medium heat. Add onion and saute until wilted (about 3 minutes). Add rice and saute 2 minutes longer. Add broth, water, pepper, cinnamon and allspice. Increase heat to high and bring to a boil. Stir in raisins, currants, saffron and half of the pine nuts. Reduce heat to low, cover and simmer until rice is tender and has absorbed all the liquid (about 20 minutes). To serve, stir and fluff the rice and garnish with remaining pine nuts.
Tenderize chicken breasts. Drain & squeeze water from spinach and combine with feta, mayo, & garlic. Combine flour & parprika in a plate or pie dish & coat chicken. Stuff chicken breasts with filling & wrap with bacon. Freeze. Thaw & bake at 325 till done.
Steam potatoes until tender, set aside. Saute onions in oil until translucent. Add caraway and curry powder to onions, adding enough water to make a paste. Add potatoes, cabbage and carrots and about one half cup of water or stock. Cook until cabbage and carrots are just tender. Serve hot on bed of brown, basmati or jasmine rice.
Peel the bananas and cut into 1/2 inch slices. Place on a large baking sheet in a single layer and freeze until solid, about an hour. To toast coconut, place in small skillet over high heat and cook, stirring often until coconut is fragrant and starts to turn light brown. Remove from pan immediately and set aside for garnish. In a food processor or blender, puree frozen bananas until smooth and creamy, scraping down sides occasionally. With motor running, slowly add coconut-milk, sugar, and rum or vanilla extract. Process until mixture has the consistency of soft ice cream. Serve immediately with a sprinkle of the toasted coconut and/or chocolate.
In medium saucepan, combine all ingredients except the amaretto. Bring to a boil, stirring occasionally. Reduce heat, boil gently, 8 to 10 minutes, or until slightly thickened. Remove from the heat; stir in amaretto. Serve warm.
Soften yeast in 1/2 cup of warm water, with 1 teaspoon sugar added; Set aside for five minutes. Put milk, sugar, salt, and about one cup flour in a large bowl,and beat well with a wooden spoon. Then add eggs and yeast mixture and a couple cups of flour and beat again. Add the soft butter and the rest of the flour,adding the rest of flour very slowly, until the dough is still too stiff to stir. Knead the dough until it is smooth and satiny, adding only enough to keep if from sticking. Add more of the flour, as needed. Place dough in a greased bowl, turning once to grease all sides. Let rise in warm place until double, about an hour,covering bowl with a towel or plastic wrap; I use my oven with the light on and the oven itself turned on for 30 seconds; The optimum temperature is around 90 degrees. Punch down, kneading for about 30 seconds to remove bubbles; Cover and let rise again. Punch down dough again. Cut with a knife into four parts, and shape into balls; Roll each ball into a 8 X 14 inch rectangle. Spread the dough with about 3 tablespoons butter, leaving far edge unbuttered. Spread with one fourth the cinnamon sugar mixture. Roll up; roll tightly; Pinch edges; Cut into slices. Place in greased pan and let rise until double in size, 45-60 minutes. Bake in a 350 degree preheated oven for 20-25 minutes. Frost with a powdered sugar glaze or light amount of canned vanilla frosting.
Mix butter and sugar together. Add cocoa, baking powder, milk, vanilla, salt, and eggs. Last add flour slowly. Refrigerate for 1 hour or until mixture can be rolled into balls. Roll into small balls and coat with powdered sugar. Bake at 350 for 8 to 10 minutes.
Preheat oven to 450 degrees, In a large skillet, heat 1T. oil and saute onion and garlic for 2 minutes. Stir in cauliflower florets. Add cumin, red pepper, black pepper, salt and remaining oil, stir to coat well. Transfer mixture to a roasting pan (reserve skillet for cooking greens) and bake at 450 degrees for 15 to 20 minutes, or until cauliflower is tender. About 5 minutes before cauliflower is done, reheat skillet over medium-high heat. Wash spinach and add to skillet with water clinging to the leaves. Cover and remove from heat. Toss cooked cauliflower with spinach and serve hot.
Rinse both Tenderloins and with a very sharp knife remove most of the membrane from the outside. Hold the Tenderloin on end and slice down the middle but not all the way through. Fold open the loins and cover with sheet of waxed paper. Pound them a little thinner with a meat mallet or roll out with rolling pin. Set loins aside. In frying pan melt butter or margarine over medium heat. Add cut up sausage (hot or mild) and saute for about 5 minutes. Add onions and peppers and saute for another 5 minutes. Add contents of paxo box to pan with 1 cup of boiling water and combine. It will get sticky that's what we want. Remove from heat. On a large cutting board or clean counter lay out 18 inch lengths of cooking twine vertically about 2 inches apart for the length of the tenderloin. Place one tenderloin on the cooking twine. Place stuffing mixture on tenderloin in mound along the middle of loin not flat. Place second loin on top of stuffing and tie the strings starting in the middle. Fold the edges of the top loin inside the edge of the bottom loin before binding with twine. Lay enough bacon strips vertically on the counter or cutting board for the length of the loin. Place stuffed loin on top of bacon and fold bacon over top securing with tooth picks. Place loin on rack in backing pan with 1/2 cup water on bottom. Cover with aluminum foil and bake for 1 1/4 hours at 350 degrees. Remove pan from oven and remove foil. Place pan back in oven under broiler and watch until bacon gets a little more crispy. For main course serve with mashed tatoes, turkey gravy and veges. Enjoy!
Allow butter to thaw so it cremes well. Then mix butter in electric mixer before adding in other ingrediants. Mix in pwdered sugar then strawberries. Mix until blended together. If icing is not fluffy and thick add more powdered sugar until you acieve a fluffy thick frosting. (The butter cannot be hot).
In large skillet over medium heat, melt butter; add onion and cook 3 minutes. Add shrimp and cook until barely pink. Stir in soup, milk, cream cheese, sherry, thyme and peas. Simmer until cream cheese melts, stirring frequently. Season to taste with salt and pepper. Meanwhile cook noodles according to package directions; drain. Toss hot noodle and sauce; serve and enjoy.
Rinse rice well. Combine with water and salt, if using, in a 8 cup microwaveable casserole. Cover and microwave at high for 5 minutes, then at medium for 8 to 12 minutes or until most of water is absorbed. Let stand covered, 5 to 10 minutes to absorb remaining liquid.
Preheat oven to 350 degrees F & butter a 2-quart baking dish. Slice potatoes into the prepared baking dish, layering them AND sprinkling each layer with flour & suger. Whisk together the salt, warm milk & margarine & pour it over the top. Bake for 40 minutes or until golden brown, then serve.
Place salmon steaks in a shallow 1-quart dish; pour 1/4 cup dressing over steaks. Cover and refrigerate 1 hour, turning once. Cut zucchini and next 3 ingredients into thin strips; combine with cilantro and 1/4 cup dressing, tossing gently. Set aside. Remove steaks from marinade; place on lightly greased rack of a broiler pan. Broil 4 inches from heat (with electric oven door partially opened) 5 to 6 minutes or until fish flakes easily. Cool slightly. Arrange salad greens and marinated vegetables on serving plates. Top with salmon steaks, tomato wedges, and avocado slices. Garnish, if desired, and serve with remaining dressing. Yield: 2 servings Lemon and Herb Dressing: Combine all ingredients in a jar; cover tightly, and shake vigorously. Yield: 1 1/3 cups.
Set aside about 1/2 cup of the onions to use later as a garnish. Melt the butter in a large pot over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent but not browned, about 10 minutes. Pour in the chicken broth, beef consomme, apple juice concentrate, apple juice, and applejack liquor. Bring to a simmer over medium-high heat and season with the white pepper. Reduce heat to medium-low, cover, and simmer 1 hour. To serve, place a pinch of the reserved raw onions in the bottom of a soup bowl. Ladle the soup into the bowls, and float a few slices of apple on top to serve.
Thaw peas by running hot water over them in a strainer until they are bright green. Puree peas in food processor. Add 1/4 of one avocado, salt, and juice of one lemon or lime. Puree again and transfer to a bowl. Coarsely mash the remaining avocado (leave chunky) and stir in tomato and onion. Taste and add more salt/lemon to your taste. Stir in cilantro.
Preheat oven to 400 degrees and spray a muffin pan well with non-stick spray or line with paper liners. In a bowl, whisk eggs well and season with salt and pepper. In a skillet, melt butter and add eggs. Cook and stir over medium heat until eggs are thickened and no liquid egg remains. Be sure to break up the eggs so they will be distributed through all the muffins. In a large bowl, prepare the corn muffin mix according to the package directions, using the additional egg and the 1/3 cup milk. Gently stir the sausage, scrambled eggs, and cheese into the corn muffin batter. Fill muffin cups 2/3 full. Bake 15 minutes, or until a toothpick inserted in center comes out clean. Let cool in pan 5 minutes before removing.
Rouchly chop the broccoli, onion, and avocado. Remove the rosemary leaves from the stem, discarding the stem. Blend everything in the food processor for a couple of minutes. If you like a bit of texture, you can leave it a bit lumpy with the broccoli discernable or you can process longer until it is a smooth puree.
Split open foccacia bun. Spread tzatziki sauce on top half of bun and cover with provolone slice. Place cheddar slice on bottom half of bun. Layer the remaining ingredients over the bottom half of the bun. Cover with top half of bun, slice in half, and enjoy! For tzatziki sauce: Combine all ingredients and mix well. Allow flavors to blend in fridge overnight. If using the recipe included, it will make more than needed for one sandwich.
Preheat oven to 375°F. Lightly grease baking dish or cookie sheet. FOR PASTRY: Combine flour and salt in bowl. Cut in shortening until mixture particles are size of small peas. Add water as needed. Roll dough thin on floured surface. Cut out saucer size rounds. FOR FILLING: Place pieces of cut up butter on each round, approx a teaspoon. Sprinkle with about 1 1/2 Tablespoons sugar. Fold over each circle and crimp edges with a fork ala turnovers. Place turnovers in prepared pan. Brush with melted butter. Bake for 20-25 minutes or until nicely brown and crunchy. FOR SYRUP: In a sauce pan mix sugar, water and vinegar. Cook on low heat until sugar dissolves then on medium about 20 minute. TO SERVE: Place one turnover in a dessert bowl. Break open the turnover and ladle the syrup over it.
For any variation, place fruit slices or chunks on a wax paper-lined rimmed baking sheet and freeze for 1 1/2 to 2 hours. Process fruit, water and lemon juice in a food processor until smooth. Serve immediately or freeze for up to 2 weeks.
Sift together flour and salt. Cut in shortening until mixture resembles cornmeal. Add orange juice, a small amount at a time, tossing lightly with a fork until dough is moist enough to hold together. Shape into ball and roll out or refrigerate. Pastry will keep wrapped up in the fridge for several days.