HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook noodles according to package directions, omitting salt and fat. While noodles cook, heat oil in a large nonstick skillet over medium-high heat. Combine sour cream, 1 tablespoon paprika, 1/4 teaspoon salt, and pepper in a bowl; set aside. Combine 1 tablespoon paprika, 1/4 teaspoon salt, onion, and turkey, tossing to coat. Add turkey mixture to pan; saute 4 minutes or until turkey is done. Add broth; cook 2 minutes or until liquid almost evaporates. Reduce heat to medium-low. Add sour cream mixture; cook 1 minute or until thoroughly heated, stirring constantly (do not boil). Serve over noodles.
Wash& drain lentils. Bring to a boil with stock; cover, simmer until just tender, about 20 min. Drain if necessary. Heat oil on medium heat. Cook onion, garlic, zucchini, pepper to tender crisp. Stir in lentils, hot sauce,& taco sauce. Adjust seasonings. Stir in cheese. Spoon 1/2 C of mixture down center of each tortilla. Roll up (Can assemble ahead& reheat rolled in dampened paper towels in microwave). Can be eaten hot or cold.
Preheat oven to 425F (220C). Roll out pastry dough & use it to line a buttered pie pan. Using the tines of a fork, prick the pastry (sides & bottom) at regular intervals. Bake blind for 10 min (See note below). Peel asparagus, discarding most of the tough stem & reserving the tips & tender parts. Cook for 15 min in boiling salted water. Drain well, allow to cool slightly & chop roughly. Reduce oven temp to 375F (190C). Evenly distribute the cooked asparagus & smoked salmon strips in the baked pie shell. Beat the eggs, creme fraiche, mustard, milk, salt & pepper in a bowl. Pour the mixture into the pie shell, bake for 30 min & serve immediately. NOTE: To bake blind in Step #1, the recipe recommended the use of a circle of parchment paper to line the bottom of the pie shell & then filling it w/baking beans, rice or chickpeas.
Spread the butter over the corn cobs. Sprinkle over 1/4 of the soup mix over each cob. Wrap the cobs in foil. Grill for 20 mins turning every 5 mins to ensure even cooking.
Heat oven to 400°F Line 12 medium muffin cups with paper baking cups. In medium bowl, combine oats, flours, baking powder and 1/2 cup pecans; mix well. In medium bowl, beat sugar, margarine and cream cheese until creamy. Add milk, egg and maple extract; mix well. Add to dry ingredients; stir just until dry ingredients are moistened. (Do not overmix.) Fill muffin cups 3/4 full. Sprinkle with remaining 1/4 cup pecans. Bake 20 to 22 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan.
Heat the oil in a heavy stock pot over medium- high heat. Add the onion, garlic, and shallots, and quickly saute until golden brown, stirring continuously. Add the bay leaf, thyme, and rosemary, and saute for 1 minute. Add the beans, wine, and Madeira, stirring well. Add the stock, stirring to incorporate the ingredients, and bring to a boil. Reduce the heat, cover, and simmer for 45 minutes, stirring occasionally. (The longer the beans cook the more they will fall apart and thicken the soup. If a smoother, creamier consistency is desired, remove the pot from the stove and puree the soup in the pot with a hand blender. If the soup appears too thick, dilute it with st) Remove the pot from the heat and adjust the seasonings to taste. Ladle the soup into cups and sprinkle each with a tablespoon of the cheese.
Preheat oven to 300*F. In a small bowl, combine the sugar and cinnamon; set aside. In a medium bowl, combine the flour, baking soda, and salt; mix well with a wire whisk and set aside. In a large bowl, using an electric mixer on medium speed, blend the sugars. Add the butter and mix to form a grainy paste. Scrape down the sides of the bowl, then add the eggs and vanilla; mix until light and fluffy. Add the flour mixture and blend at low speed just until combined. Do not overmix. Shape dough into 1" balls and roll each in the cinnamon-sugar mixture. Place 2" inches apart on ungreased cookie sheets and bake 18-20 minutes. Using a spatula, immediately transfer cookies to a cool, flat surface.
Cook the onion and garlic in the butter in a heavy 5 quart pot over moderate heat, stirring, until the onion is softened, about 4 minutes. Add the spices and flour and cook, stirring constantly, for 1 minute. Whisk in the cream, coconut milk, broth and lime zest and bring just to a boil. Simmer the mixture, stirring constantly, until it begins to thicken, about 2 minutes. Add the shrimp and simmer, stirring, until the shrimp turns pink and is cooked through, about 4 minutes. Stire in the lime juice, and add salt and pepper to taste. Ladle the curried shrimp over rice and top with garnishes as desired. Serve the mango chutney on the side.
To make the dressing, combine the thick yogurt with the mayonnaise, cider vinegar, lemon juice, and honey. Whisk well to combine. Salt and pepper should be added to taste; whisk again. Grate the carrots and unpeeled apple. Combine the grated carrots and apple with the dressing, tossing to mix well. Chill well. Top servings with a little of the chopped mint.
You could use the breast meat in this soup recipe but I prefer to cook them separately in another recipe. If you do use them, wait until the soup is almost finished and then add them back to the pot until they are cooked through. Should only take about 8 to 10 minutes. Dice the onion. Peel the carrots and cut them as well as the celery into 1/4 to 1/2 inch pieces then mince the fresh parsley leaves. Heat the oil in a large heavy-bottomed soup pot and saute the breasts until they are light brown, about 5 minutes. Remove the breasts and set aside. Add half of the onions and saute until translucent, approximately 4 to 5 minutes. Remove and set aside. Cut up the remaining parts of the chicken (not the breasts) into small pieces to allow them to release their juices in the shortest time possible. This is the hardest part of the recipe. If you have a meat cleaver, it makes the job easier, but if you don't, do the best you can with a chefs knife. Add the pieces to the pot, and cook for 8 to 10 minutes until no longer pink. Return the onion to the pot, reduce the heat to low, cover, and simmer until the chicken releases its juices, about 20 minutes. Add boiling water, reserved chicken breasts, 2 teaspoons of salt, and bay leaves. Cover and simmer until chicken breasts are cooked, about 20 minutes. Increase the heat if necessary. Remove chicken breasts and set aside. Strain and reserve broth. Skim fat from the broth, reserving 2 tablespoons to be used to cook the vegetables. Add the reserved fat to the soup pot and saute the remaining onions along with the carrot and celery for about 5 minutes. When the chicken breasts are cool enough to handle, remove and discard the skin and bones. Shred the breast meat into bite sized pieces and add to the pot. Add thyme and reserved broth; simmer until the vegetables are tender. Season with salt and pepper, add parsley and serve. You can also add noodles, orzo, or small pasta shells and cook until tender.
In a mixing bowl, squeeze lime juice over corn and mix in zest with a spoon; set aside. In a large saucepan over medium heat, cook oil and onion until the onion is translucent and softened. Add stock, potato, chili powder, red pepper flakes, and cumin and bring to a boil. Turn heat down to medium low, cover, and cook until potatoes are very soft. Add corn and cream, and continue to cook, uncovered, until soup thickens. Add cilantro and simmer a few more minutes. Taste and correct seasoning with salt if necessary. To serve, ladle into warmed bowls, garnish with a cilantro sprig and a dollop of salsa on each serving, and serve immediately.
Melt butter in a saucepan. Sprinkle in flour. Add milk. Stir until thickened. Add grated cheese. Pour mixture over beaten egg yolks. Fold in beaten egg whites. Pour into buttered ramekins. Run thumb around lip of ramekins. Bake for exactly 30 minutes at 350 degrees.
To make pretzel crumbs, place hard, twisted pretzels is a heavy plastic bag. Close the bag and crush the pretzels with a rolling pin or heavy skillet to a consistency of wheat grains. Cover bottom of a 1-1/2 quart glass baking dish with half of the crumbs. Spread half of drained, broken tuna over crumbs. Cover tuna layer with half of peas and half of mushrooms. Add half of mushroom soup which has been mixed with milk. Repeat layers with remaining ingredients, reserving three tablespoons of crumbs to sprinkle over the top. Bake in a preheated 350 degree F. oven for 30 minutes. Serve hot.
Remove roast from refrigerator and let stay at room temperature for 1 hour. Preheat oven to 375. Sprinkle roast all over with garlic salt and pepper and place in pan bone side down. Place in oven for 1 hour. DO NOT OPEN OVEN. Turn off oven and let roast sit for at least 4 hours or up to 8 hours. DO NOT OPEN OVEN FOR ANY REASON. One hour before serving turn oven back on (to 375) for 45 minutes. Remove roast and let sit for 15 minutes before serving. I know this sounds strange, but no matter what the size of the roast it will be perfectly medium rare with a crunchy crust. If you want it more well done, just increase final cooking time. Great for busy days and eliminates panic when guests are late. No more overcooked dinner.
Place lettuce leaves onto a plate and spread with cream cheese in a line down the length of the leaf, then drizzle with mustard. Top with spinach, turkey, ham, onion, tomatoes, cranberries, and bean sprouts. Roll up longways and enjoy.
Brown meat, drain. Add tomato sauce and 1/2 cup peppers, cook over medium heat 5 minutes. Stir occasionally. Add beans and 1/4 lb. process cheese spread, continue cooking until process cheese spread is melted . Dip tortillas in hot oil; drain. Fill each tortilla with 1/4 cup meat mixture; roll up. Place seam side down in 12 x 8 inch baking dish. Top with remaining meat mixture; and Velvetta cheese, continue baking uncovered for 5 to 8 minutes or until cheese is melted. Top with remaining peppers and tomato.
Dressing -- Mix the olive oil, pesto and fresh lemon juice with the pepper and whisk well to combine. Serve -- I like to add the lettuce to a bowl of ice water just for a couple of minutes to get it "icy cold." Then dry well and plate. You don't have to do the ice bath, but I just love this salad when it is well chilled. Drizzle the vinaigrette over the top and garnish with the grated cheese. ENJOY!
wash out your jars, lids and rings. put jars into canning kettle and bring to a boil. place rings and lids in a bowl of hot water. place rhubarb and water in a large saucepan and bring to a boil over high heat. reduce heat to medium, cover and cook until rhubarb is tender - 2 to 3 minutes. add dry pectin slowly, stirring as you do so. turn heat back up to high, mixture should be still boiling. If not wait till it reaches a full rolling boil before adding sugar. pour sugar slowly into boiling rhubarb (a second pair of hands is useful for this step!), stirring as you go. Keep stirring to prevent sticking and burning, until mixture returns to a full boil. Add lemon juice and cinnamon. Continue to stir for another minute of rolling boil. turn off heat, remove pan. skim off any foam. pour jam into processed jars, putting on lids and rings, tightening to finger tight. process in water bath for 10 minutes. remove and place on a dry towel to cool for 24 hours. Lids should pop down fairly quickly. Enjoy!
Prepare macaroni and cheese as directed. Brown ground beef and onions, drain after cooking. In casserole dish, combine ground beef, onions, mushrooms, cream of mushroom soup, and 1 can of milk. Stir until blended. Add macaroni and cheese and stir until blended. Add salt and pepper to taste. Bake at 350 degrees for 30 to 45 minutes.
Preheat oven 350 degrees & place liners in cupcake baking pans. Mix graham crackers and 1 teaspoon sugar and butter. Place about 1/2 teaspoon of mixture in each liner. Pat down to smooth. Mix or blend cream cheese, vanilla, 3/4 cup sugar and eggs, until very smooth then pour on top of graham cracker crumbs. Fill each about half full only. Bake 20-25 minutes at 325 degrees or until lightly browned. When cool, top with pie filling of your choice & a dallup of whipped cream.
In a skillet, melt butter and saute garlic until soft. Add shrimp and cook until they turn pink. Remove from heat, add brandy and flame. Season with salt and pepper to taste. Over low heat, stir in cream to blend until heated through. Serve immediately over toast.
In a small bowl mix the chutney, chili sauce, garam masala, chili powder, coriander and cumin to form a paste. Heat the oil and fry the paste for one minute. Drain the chickpeas and add to the pan, stir very well to coat the chickpeas with oil and spice mix. Continue to cook the peas for 5 minutes over a moderate to high heat longer if desired. Add the brown rice to the pan and mix well to coat the rice, cook for a further 3 - 4 minutes so the rice is hot and the grains are broken up. Serve drizzle with plain yoghurt or sour cream.
Heat the oil in a frying pan, preferably non-stick. Add the chicken and fry without moving it until it takes on a bit of colour. Turn the chicken and cook on the other side. Continue cooking for 12-15 mins until the chicken is cooked through. Season all over with a little salt and pepper. Halve the tomatoes and throw them into the pan, stirring them around for a couple of minutes until they start to soften. Reduce the heat and stir in the pesto and creme fraiche until it makes a sauce. Scatter with a few basil leaves if you have them, then serve with rice and salad or mash and broccoli.
Soak the fava beans overnight in water. Put beans in a pot with fresh water, with the cloves of garlic, bay leaves, and salt to taste, and bring to a boil. When beans are at a full boil, reduce the heat, partially cover, and allow to simmer for 1 to 1-1/2 hours. You will know they are done with they are smooth and tender to the bite. This will take a while, so now would be a good time to start making your main dish. When the beans are done, transfer them to a platter to allow them to cool and dry. Heat the oil in a fry pan until it is smoking hot, and add the Pancetta (italian bacon) and the sage leaves. While the Pancetta is cooking, dredge the beans in the flour, they should be relatively well-coated. When the Pancetta is done, leave it in the pan add the beans to the oil a little at a time, forming a single layer on the bottom of the pan. As they fry and become crunchy, remove them to a serving dish. Keep adding the beans until all the beans are fried, then top with the Pancetta and sage leaves.
Saute onions in hot oil 4 minutes until brown. Deglaze pan with 3 cups turkey broth 2 minute. Add tomatoes, peanut butter, chips,sugar,chili powder and cinnamon. Bring to a boil, lower heat and simmer for 15 minutes uncovered. Remove from heat and puree in blender, or use an immersion blender like braun. return to pan and add turkey meat. Serve over white rice, it is delicous served with eggs like they do in Mexico.
In a medium sauce pan, combine the pudding mix and orange juice. Cook over medium heat, stirring constantly until the mixture comes to a full boil. Remove from heat and place in the refrigerator until completely chilled. In a large bowl, combine the chilled pudding, orange zest, and low-fat yogurt. Place a spoonful of the mixture into a parfait glass OR Sugar Cage (see recipe #83770). Sprinkle 2 Tablespoons of crushed cookies on top and continue layering the pudding and cookies until the sugar cage is full. Garnish with fresh berries and serve.
Place 28-ounce can of crushed tomatoes in fine-mesh strainer set over medium bowl. Let sit 30 minutes, stirring 3 times to allow juices to drain. Combine 3/4 cup tomato solids, 1 tablespoon olive oil, and 1/8 teaspoon table salt. (Save remaining solids and juice for another use.). Place towel or shelf liner beneath stand mixer to prevent wobbling. Mix flour, water, and table salt in bowl of stand mixer fitted with dough hook on low speed until no patches of dry flour remain, 3 to 4 minutes, occasionally scraping sides and bottom of bowl. Turn off mixer and let dough rest 20 minutes. Sprinkle yeast and sugar over dough. Knead on low speed until fully combined, 1 to 2 minutes, occasionally scraping sides and bottom of bowl. Increase mixer speed to high and knead until dough is glossy, smooth, and pulls away from sides of bowl, 6 to 10 minutes. (Dough will only pull away from sides while mixer is on. When mixer is off, dough will fall back to sides.). Using fingers, coat large bowl with 1 tablespoon oil, rubbing excess oil from fingers onto blade of rubber spatula. Using oiled spatula, transfer dough to bowl and pour 1 tablespoon oil over top. Flip dough over once so it is well coated with oil; cover tightly with plastic wrap. Let dough rise at room temperature until nearly tripled in volume and large bubbles have formed, 2 to 2-1/2 hours. One hour before baking pizza, adjust oven rack to middle position, place pizza stone on rack, and heat oven to 450 degrees Fahrenheit. Coat rimmed baking sheet with 2 tablespoons oil. Using rubber spatula, turn dough out onto baking sheet along with any oil in bowl. Using fingertips, press dough out toward edges of pan, taking care not to tear it. (Dough will not fit snugly into corners. If dough resists stretching, let it relax for 5 to 10 minutes before trying to stretch again.). Let dough rest in pan until slightly bubbly, 5 to 10 minutes. Using a dinner fork, poke surface of dough 30 to 40 times; sprinkle with kosher salt. Bake until spotty brown, 15 to 17 minutes, rotating baking sheet halfway through baking. Using metal spatula, remove pizza from oven, spread tomato mixture evenly over surface, and sprinkle with shredded mozzarella. Return pizza to oven and continue to bake until cheese begins to brown in spots, 5 to 10 minutes longer.
Preheat oven to 180°F. Cream the butter and sugar together until light and fluffy. Add grated lemon rind and pinch of salt and mix. Stir in 1 egg at a time with some of the sifted flour,. Mix in the rum and stir in gradually all the flour. If the mixture is too dry add some milk, but the cake mixture should not be to runny as the fruit would sink to the bottom while baking. Now add your sultanas, currants, mixed peels and mix all together. Put cake mixture into a baking tin which has been greased and dusted with flour; place in oven and bake. Cooking time is a good hour. Check if ready by inserting a skewer and if it comes out clean it is ready. Allow the cake to cool for a few minutes in the tin, then turn out onto wire rack to cool completely and dust with icing sugar.
Cut the crusts of the bread slices. Apply butter on the slices. Mix all the other ingredients nicely together. Spread on the bread slices. Slowly roll the slices. Cut each slice into 3 pieces. Secure with a toothpick. Serve with green olives.
COOKIES: Preheat oven to 350 degrees F. Melt over hot (not boiling) water, 1 cup of mint chocolate chips; stir until smooth. Set aside. In a large bowl, combine butter, confectioners' sugar, and egg yolk. Beat until creamy. Add melted chips and flour; beat until well blended. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees F. for 8 to 10 minutes. Allow to stand for 3 minutes before removing from cookie sheets. Cool completely on wire racks. GLAZE: Combine over hot (not boiling) water the remaining 1/2 cup of mint-chocolate chips and vegetable shortening. Stir until chips are melted and mixture is smooth. Drizzle each cookie with 1/2 t of the glaze; sprinkle with almonds. Chill until set. Stor in airtight container in the refrigerator.
Combine soy sauce, honey, sugar, rice vinegar and pineapple juice in a medium-sized mixing bowl. Slowly stir the mixture and gently pour in the corn syrup, corn starch, sesame seed oil and Mirin wine. Add all seasonings including garlic, chili pepper, black pepper, ginger, cilantro and crushed red pepper to the liquid mixuture. Blend the mixture with a whisk to mix evenly for several minutes, or until the cornstarch is incorporated completly into the mixture. Allow sauce to set for about 30 minutes prior to serving, or using in cooking.
Bring first 5 ingredients to a boil & remove from heat. Add oats & peanut butter. Drop by spoonfuls onto wax paper & let cool.
Rinse the rice several times in cold water to remove excess starch. Place a few threads of saffron in a cup and add boiling water; cover and leave to infuse. Bring a large pot of water to a boil; add rice, reduce heat, but cook rice at a rapid boil until the rice is tender on the outside, but still not done on the inside, 5 to 10 minutes (do not overcook or your plov will be sticky). Strain the rice in a colander. There are 3 methods you can use to form the crust or qazmaq. The first way is to mix together an egg with 4 tablespoons of the parboiled rice, and 1 or 2 tablespoons of yogurt. Add some of the infused saffron water. The second way is to mix together a glass (8 oz) of flour, a little butter, and a little water to make a sort of dough (you can also add an egg if you want an eggy flavor). This will then be kneaded and rolled out thinly. The third way is to use some potatoes that have been peeled and sliced crosswise. Rinse and dry the pan you cooked the rice in; melt a heaping tablespoon of butter, then spread whichever qazmaq you chose on the bottom of the pot and fry a little for 2 to 3 minutes. Next spoon half the parboiled rice on top, then pour over half of the saffron infusion. Spoon in remaining rice and pour over most of the remaining saffron infusion; top that with a few tablespoons of butter. Use the handle of a wooden spoon to poke a few holes through the rice to allow steam to escape. Cover pot opening with a clean tea towel and cover with a well-fitting lid; increase heat under pot until rice is steaming, then reduce heat and let steam for 35 to 40 minutes (it can go longer if needed). Spoon rice onto a serving platter and top with remaining saffron infusion and a few more tablespoons of butter.
In a large skillet add in butter and melted over a medium heat add in the flour and using a wire whisk blending to form a roux add in heavy cream to form a sauce and simmer for 5 minutes. Add in the shrimps, thyme, chives and salt and pepper to taste. Simmer over a low heat for 5 minutes and remove from the stove top and set aside to cool for an hour. Heat the oven to 350°F Beat egg and the water in a small bowl with a fork. Brush the pastry shells with the egg mixture. Place onto a cookie sheet and into the oven. Bake for 15 minutes or until golden brown. Remove from oven and place onto a rack to cool and spit the top third off and remove some of the center and fill with the cream shrimp's mixture and top off with the top layer.
Sautee the onion and carrots in some cooking spray. Add the broth, the drained beans, and the canned tomatoes. Season with spices (add different things as the mood strikes you). Simmer for 10 minutes.
In medium saucepan, cook cauliflower in 1 cup water until tender. Reserve 1 cup cooked flowerettes. In blender or food processor, blend remaining cauliflower and liquid; set aside. In large heavy saucepan, cook onion in butter until tender; stir in flour. Gradually add remaining 1 cup water, milk and bouillon, stirring until well blended and thickened. Add cheese, pureed cauliflower, reserved flowerettes and nutmeg. Cook and stir until cheese melts and mixture is hot (do not boil). Serve garnished with green onion or parsley.
In a bowl, mix maple syrup and soy sauce. Cover the fish completely with the mixture and marinate in the refrigerator for as long possible-- at least four hours but a full day is best. Preheat oven to 500 degrees F. Rub oil on a 10 by 10-inch sheet of aluminum foil. Place pepper on a small plate. Remove salmon from marinade and pat topside only into cracked pepper to coat. Place fillets, pepper side up, on foil. Bake on the top rack of the oven for approximately 7 minutes. The syrup may cause the fish to smoke when cooking but do not be alarmed. Salmon can also be grilled directly over hot coals for about 3 minutes per side. Serve immediately.