HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in a large saucepan over medium-low heat. Add onions, celery and leek. Saute' until soft, about 8 minutes. Add chicken broth, sun-dried tomatoes, diced tomatoes, tomato sauce and thyme. Bring to a simmer and cook for 20 minutes. Remove thyme stems; discard. Puree' soup in batches in a blender or use an immersion blender on low speed until desire texture is achieved. Return to pan and stir in milk, vinegar and pepper. Cook until heated through, about 6-10 minutes.
Bring sugar and salt to a boil with 1 cup water. Remove from heat. Stir in remaining ingredients. Sit four hours, or longer. Strain into a pitcher or jug through a fine strainer, if you desire no pulp to be left, it will also need to be sent through cloth.
Spray large saucepan with Pam, add onions and saute until softened. Add zucchini, green beans and pepper, cook 5 minutes, stirring often. Add remaining ingredients and simmer, stirring occasionally for 10 minutes. (Measure single servings.).
In a large, heavy pot, combine the water, tomatoes, onion, lamb, chickpeas, lentils, olive oil, tomato paste and cumin. Bring to a boil, stirring to dissolve the tomato paste. Reduce the heat to low and simmer for 45 minutes, stirring occasionally. Add the rice and simmer for 10 minutes. In a small bowl, whisk 1 cup of the soup into the flour. Whisk the slurry into the soup and simmer until thickened, about 15 minutes longer. Stir in the parsley and cilantro. Season the soup with salt and pepper and serve. Serve with warm pita bread if desired. The soup can be refrigerated for up to 3 days.
Preheat oven to 400°F. Line shallow baking pan with foil. Melt butter, stir in spices, set aside. Lay potato on your cutting board with a wooden spoon laying along side, parallel to the potato. Make 1/4" slices into the potato- the spoon will prevent you from slicing all the way through. Place potatoes in the pan. Brush or spoon the butter mixture over the potatoes, fan out the slices as best as you can to get the butter in between them. Bake the potatoes for one hour, basting once or twice with butter from the pan. Test the potatoes, cook longer if needed, they should be fork tender. Sprinkle cheese over the potatoes and bake till the cheese is lightly browned 7- 10 minutes.
In medium bowl, combine cream cheese and miracle whip; mix well. Stir in remaining ingredients. Cover; refrigerate 2-3 hours for flavors to blend. Serve with crackers.
Heat a large fry pan over medium heat until hot. Add the almonds and cook, stirring around every so often, until lightly browned. Remove from pan and set aside. In the same pan, heat the butter. Sprinkle the chicken pieces with salt, pepper and paprika. Fry the chicken until golden brown all over. Cover the pan, reduce the heat and cook gently for 15-20 minutes or until chicken is tender. While the chicken is cooking, squeeze the juice from two oranges, remove the skin and pith from the third and cut into segments. When the chicken is done, remove and arrange on a hot serving dish. Pour out any excess butter and add the orange juice and sugar. Stir well then allow to boil rapidly for 2-3 minutes. (NOTE: pouring out the excess butter is what the recipe says. I think leaving it in would give more flavor and character to the sauce). Adjust the seasoning and pour the sauce over the chicken. Garnish with the orange segments and sprinkle over the almonds. Serve with cooked rice.
Preheat oven to 375 degrees F. Crumble 2/3 of bag of Doritos into mixing bowl. Mix in the onion, chili, 1 1/2 C cheese, enchilada sauce and tomato sauce. Place into an 8 1/2 x 11-inch casserole dish. Bake for 20 minutes. Remove from oven and spread on sour cream, remaining Doritos and 1/2 C cheese. Bake for 5 minutes or until cheese is melted. Serve.
Preheat oven to 350°F Arrange graham squares in single layer in 15x10x1-inch baking pan. Place butter and sugar in medium saucepan. Bring to boil on medium heat; cook 2 minute Pour over grahams; immediately spread to completely cover all grahams. Bake 6 to 8 minute or until sugar mixture is lightly browned and bubbly. Sprinkle with chocolate chunks. Bake an additional 1 to 2 minute or until chocolate is melted. Remove from oven; immediately spread chocolate over grahams. Sprinkle with pecans; press lightly into chocolate with back of spoon. Cool completely before breaking into squares to serve.
1. Adjust oven rack to middle position and heat oven to 350 degrees. Pulse bread, melted butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper in food processor until bread is coarsely ground, eight 1-second pulses (you should have about 3 1/2 cups crumbs). Transfer to rimmed baking sheet and bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. Cool crumbs to room temperature, about 10 minutes. Transfer crumbs to pie plate; toss with parsley and shallot. Increase oven temperature to 425 degrees. 2. Place 1/4 cup flour in second pie plate. In third pie plate, whisk eggs, horseradish (if using), mayonnaise, paprika, cayenne pepper (if using), and 1/4 teaspoon black pepper until combined; whisk in remaining 5 tablespoons flour until smooth. 3. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Dry fish thoroughly with paper towels and season with salt and pepper. Dredge 1 fillet in flour; shake off excess. Using hands, coat with egg mixture. Coat all sides of fillet with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to fish. Transfer breaded fish to wire rack. Repeat with remaining 3 fillets. 4. Bake fish until instant-read thermometer inserted into centers of fillets registers 140 degrees, 18 to 25 minutes. Using thin spatula, transfer fillets to individual plates and serve immediately with lemon wedges.
Add vinegar and honey to a small to medium sized container. Whisk together until well combined. Add strawberries and toss until well coated. Cover and refrigerate for 30 minutes. Toss berries again and transfer to a pretty glass or serving bowl and garnish with basil or mint.
Preheat oven to 350 degrees; grease and flour a 10-cup Bundt pan. Sprinkle chopped pecans evenly over bottom of pan; set aside. In large bowl, combine cake mix and pudding mix. Add water, oil, liqueur and eggs. Beat at medium speed with an electric mixer until smooth. Pour into prepared pan and bake for 45 minutes, or until a wooden pick inserted in center comes out clean. While cake is baking, prepare Kahlua topping; in a medium saucepan, combine all ingredients. Bring to a boil over medium heat; boil for 2 minutes, stirring often. When cake is done baking, carefully pour hot Kahlua topping over cake. Let stand in pan, for 4 hours. Invert cake onto wire rack.
Preheat oven to 350 degrees F. Put butter in small bowl. Scald milk (heat till just below boiling) and pour over butter, stir to mix well. Beat eggs. Gradually stir into milk mixture. Stir in sugar, salt, and cinnamon. Put bread cubes and raisins in a 1-1/2 quart baking dish; pour in milk mixture. Stir gently to moisten the bread evenly. Set in a larger pan; add hot water to the outer pan to come halfway up the sides of the baking dish. Bake 40 to 45 minutes or until a knife inserted into the center comes out clean. Serve warm or cold.
Cake. Preheat oven to 350°F. In electric mixer set on medium cream butter and sugar until light and fluffy. Add eggs one at a time until completely mixed. In a small mixing bowl combine hot water and cocoa powder, mix until smooth. Lower speed on mixer and slowly add cocoa mixture. In a large mixing bowl sift flour, salt, baking powder, baking soda; add to mixer alternately with sour cream. Mix coffee gradules with vanilla extract until dissolved then add to batter. Making sure to scarpe down sides of bowl until completely combined. Place liner in muffin tin. I spray liners with non-stick to make them come out easier. Fill liner 1/3 full or slightly more for rounder tops. Place on middle rack for 12 to 15 minutes. Done when toothpick comes out clean. Remove and allow to completely cool then frost. Frosting. Beat butter on high in electric mixer until creamy. Add marshmallow creme, mix completely. Slowly add confectioner's sugar a little at a time, followed by vanilla, corn syrup and salt. Beat until smooth.
Preheat oven to 350 degrees F. Coat a 2-quart baking dish or casserole with nonstick cooking spray; set aside. Cook pasta according to package directions in a large saucepan. Drain and return to saucepan; set aside. Meanwhile, in a medium saucepan whisk together milk and flour. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Remove from heat. Stir 1/2 cup of cheese, salt and hot pepper sauce into the milk mixture until smooth. In the large saucepan toss together the cooked pasta, apples, kielbasa and cheese sauce. Transfer to prepared baking dish; cover with foil. Bake in preheated oven for 20 minutes. Uncover and carefully stir pasta mixture. Sprinkle with remaining 1/2 cup cheese and the green onion. Bake 10-15 minuted more or until cheese is melted and sauce is bubbly. Remove from oven and let stand for 10 minutes before serving.
Mix the water with the yeast and sugar and stir well. Cover with clean tea towel and leave on the side for 10 minutes. Meanwhile mix the flour with room the salt, oil and seeds. When the yeast starts to bubble add it to the flour and mix well. Knead for about 5 minutes. The dough should be slightly sticky. Cover the dough in oil and put it a 26 cm round cake pan. Keep it in the oven in 50 degrees C for about 30 minutes. Then turn the heat up and bake it at 150 degrees C for about 60 minutes. When ready leave the bread to cool down on a rack, covered with tea towel.
In a large casserole, saute onion in oil until tender. Add green pepper and garlic, saute for another 2 minutes. Add curry powder and cook for 1 minute. Add chicken, potatoes, coconut milk, salt to taste, and enough stock or water to cover. Bring to a boil. Cover and simmer for 30 mins, or until potatoes are tender.
Cook pasta according to package directions; drain, reserving 1/2 cup cooking water. Meanwhile, heat large, deep skillet over medium heat. Add pine nuts; cook, stirring, until just golden, 1-2 minutes. Remove nuts from pan; reserve. In same skillet, heat oil. Add shrimp; cook, stirring, until just turning pink, 1-2 minutes. Add squash; cook until slightly softened, 2-3 minutes. Add reserved cooking water and pesto, then snap peas and pasta; gently toss until well-coated and heated through. Remove from heat; stir in tomatoes, bocconcini and basil. Serve sprinkled with pine nuts.
Melt marshmallows in 1/2 cup milk. Cool. Add Cool whip and grated chocolate or chocolate chips. Pour into graham cracker crust. Chill in refrigerator.
In a large skillet, heat margarine. Add seasonings. Cook for about 1 minute to soften. Stir in bread cubes and saute until browned and crisp. Scatter on tops of soups or salads just before serving. VARIATIONS: - try other seasonings of your choice such as curry powder, cut into cubes. Spread on ungreased baking sheet. Toast in 400 deg F oven for about 10 minutes, turning occasionally, until golden brown and crisp. Store in tin at room temperature for 1-2 days; some of their crispness will be lost if stored in plastic container. They may be reheated and crisped in 350 deg F oven for 5 minutes.
Add enough water to the orange juice to make one cup of liquid. Combine cranberries, orange zest, juice and water, tequila, and sugar in a large pot. Bring to a slow boil, stirring occasionally. When the cranberries begin to pop, add the chopped jalapeno cook for about 5 minutes, stirring frequently. If the sauce seems a little thick, add a bit more water. Remove from heat, transfer to a bowl and chill.
Heat oil in a deep nonstick saucepan, add onion and cook for 3 minutes until soft. Add the curry paste and cook while stirring for at least a minute. Add the chicken, tomatoes, broccoli and coconut milk to the pan. Bring to the boil, then reduce the heat, cover and cook over a low heat for 15 - 20 minutes. Remove from heat, season with salt and pepper and serve immediately over rice.
Melt margarine in large heavy pot. Add vegetables and saute until tender over medium-low heat. Slowly sift flour over vegetables and let cook briefly, stirring regularly. Do not let flour brown. Slowly add chicken broth to vegetable-flour mixture, stirring constantly. Add herbs, pepper sauce and parsley and stir well. Simmer 10 minutes. Stir in half-and-half, lemon juice and chicken. Bring to simmer and cook 10 minutes. Serve immediately. Makes 3 quarts.
In a medium-sized pot, over low heat, melt butter and sugar together. Cool. Beat in the egg. Stir in remaining ingredients. Spread in a greased and floured 8 x 8" square pan. Bake in a preheated 325°F oven for 20-25 minutes. Cool. Cut into bars.
Preheat Oven to 350. Brown beef with the packet of taco seasoning. While beef is browning, chop the white onion and cilantro. Add onion and cilantro to the beef and saute another 5 minutes. Half and seed the bell peppers. Take one half of one bell pepper, finely dice it. Add diced bell pepper, canned tomatoes, 6 oz can of tomato paste, and olives to the meat mixture. Grease a baking dish and place bell peppers open side up in the pan. Using a slotted spoon to remove any excess liquid, fill each pepper with the meat mixture. Bake for 30 minutes. For the topping: While the peppers are baking, mash up the avocados and 1 Teaspoon Garlic Powder. When peppers are done, scoop some guacamole on top and use salsa as desired.
Set oven at 180dg c . Grease and line a 200mm bar tin. Cream butter and sugar until light and fluffy. Mix bi-carb and water. Stir bi-carb mixture into all other ingredients (except almonds)and mix well. Place in pan and sprinkle with the slivered almonds. Bake for 45 minutes or until a skewer comes out clean. Cool on rack and cut into bars. Serve warm with whipped cream or cold.
Bring the stock and kombu to a boil n a soup pot. Cover, remove from heat and let stand 5 minutes. strain; stir in soy sauce. In a mixing bowl, mix about 1/4 cup of the warm stock into the miso paste with a wire whisk until the miso is dissolved. Pour this mixture back into the remaining stock. Place scallions, diced tofu, and wakame seaweed into four bowls. Gently ladle soup into the bowls. Enjoy!
Put the first 13 ingredients (to the cumin) into a large stockpot. Bring to a boil. Simmer gently 5 or 6 mnutes. Cut the fish into 2 inch pieces and add to broth. Simmer for an additional 8 minutes. Add cilantro, hominy, butter and HEAT gently. Adjust seasonings to taste. Garnish with fresh cilantro and serve with boiled white rice and lemon slices.
In a large casserole or stew pot, melt the butter over medium high heat. Once it has stopped sizzling, brown the chicken, gizzards (if they are included), and chopped onion until golden, turning occasionally, about 12 minutes. Sprinkle the flour over the chicken pieces and turn them to absorb the flour. Add the celeriac, parsley roots, carrots, whole white onions, peppercorns, and bay leaf. Cover with the boiling water, and bring to just below a boil. Reduce the heat to very low, using a diffuser if necessary, and simmer until the meat is nearly falling off the bone and the vegetables are tender, about 2 hours. At no time should the broth ever boil, otherwise the chicken will be tough. Add the peas and cook for 10 more minutes. Season with salt and pepper and add the lemon juice. While the stew is simmering, prepare the dumplings. Drop the dough by the tablespoon on top of the stewing chicken, making sure the balls don't sink into the gravy. Cover and cook for 20 minutes without looking. Serve immediately. Makes 6 servings. TO MAKE THE DUMPLINGS: Stir together the eggs, flour, vegetable oil, salt and caraway seeds. NOTE: Celeriac and Parsley Root are wonderful vegetables for a stew. Both, though, are big, bulbous, root-like vegetables with lots of ugly, hairy-looking rootlets coming off the central portion. The best celeriac is that of medium size, without secondary corms, and with a modest clump of leaves. Peel celeriac before using. Parsley root is grown specifically for large roots. The texture and density of the root are similar to those of celeriac. They store well. Peel parsley root before using. Clifford A. Wright Real Stew.
Sift the first five batter ingredients together in a bowl. Blend in the annatto water, broth and egg. Beat until smooth. Heat oil in high heat for deep-frying. Set aside. Arrange a bed of bean sprouts and green papaya in a saucer. Top with some green onion, tofu strips and shrimps. Add about 1/3 cup of batter. Slide the mixture carefully into the hot oil. Fry until crisp and brown on both sides. Drain. Serve with a mixture of vinegar and crushed garlic for dipping seasoned with salt and pepper.
Brown green pepper, beef, onion and garlic in skillet and drain. Add the rest to crock pot and simmer for 4-6 hours on low.
Bring water and butter to a boil over med. heat. Stir in flour, salt and peppers with a wooden spoon until mixture leaves the sides of pan and forms a soft ball. Remove from heat. Beat in eggs, one at a time. Add Cheese, onion& bacon. Dip by teaspoonful onto a lightly greased cookie sheet. Bake@ 400 F for 20 to 25 minutes.
Season meat with salt and pepper and toss in flour to coat. Saute in butter on medium heat until browned, stirring often. Add onion and bouillon - saute lightly, stirring constantly until onion begins wilting and bouillon begins to break up. Add steak sauce, mushrooms with juice, water, and Heinz 57. Cover and simmer one hour, stirring occasionally. Right before serving stir in wine and sour cream. Then add cooked noodles and toss to coat.
Combine all ingredients except salt, chicken and rice in a 3 1/2 to 5 quart slow cooker. Season chicken with salt and lay on top of other ingredients. Cover and cook on low for 10 hours or on high for six hours. Half an hour before serving, remove chicken and shred with two forks. Return chicken to slow cooker and stir into other ingredients. Adjust salt and seasoning. Serve over rice with a tossed green salad.
Thaw frozen daiquiri mix. Blend together Strawberry Daiquiri Mix and lemon juice in a two-quart pitcher. Mix with water. Garnish with fresh sliced strawberries and lemons. To make a quick 2nd batch: Pre-mix together all ingredients except water and refrigerate.
Preheat the oven to 325°. Grease or butter a 9 x 13 baking dish. In a medium saucepan melt the chips and butter over low heat, stirring often. When melted and smooth remove from the heat and mix in the graham cracker crumbs. Set aside about 2/3 cup of the crumb mixture, press the rest into the bottom of the prepared pan to form the crust. In a bowl beat the cream cheese until light and fluffy. Add the condensed milk, vanilla and egg, beat until smooth. Fold in the pecans. Pour cream cheese mixture on top of the crust then sprinkle with reserved crumb mixture. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool to room temperature and then serve chilled.
Preheat oven to 350. In mixing bowl, beat cooking oil and butter until blended; beat in sugar. Add orange juice, baking powder and baking soda, mix well. Gradually add flour to make a soft dough. With clean hands, shape dough into 2-inch ovals. Place on an ungreased baking sheet. Bake at 350 degrees for 20 to 25 minutes or until golden. Cool about 2 minutes and remove to a wire rack. Meanwhile, in a saucepan, combine the 3/4 cup sugar, honey and 1/2 cup water, bring to a boil. Gently boil, uncovered, for 5 minutes. Remove from heat. Dip the COOLED cookies into the warm syrup. Sprinkle immediately with the finely chopped walnuts. Return to wire rack to set.
Preheat oven to 375FMix together all ingredients except margarine. Spray 8x8" glass baking dish with non-stick cooking spray. Pour apple mixture in baking dish & sprinkle frozen margarine pieces over it. Cover with foil. Cook 45 minutes stirring every 15 minutes. Stir once more and cook 5 more minutes. Cool slightly before serving.
Soak beans overnight. Parboil Beans for ten minutes with the baking soda. Run cold water through the beans in a strainer. Peel onion but leave it whole. Dice rind of salt port in one half inch squares. Put half of the pork to the bottom of bean pot with the onion. Add beans,. Put the rest of the pork on top. Mix other molasses, mustard, salt and pepper with 1 cup hot water. Pour over beans. Put in 300F oven for six hours. Add water to pot as necessary, to keep the beans moist. Be careful not to flood the beans.
Preheat oven to 425 degrees. Melt butter in a large saucepan. Blend in flour, onion, salt, pepper, bullion. Cook over low heat until smooth and bubbly. Stir in broth and milk. Heat to boiling, stirring constantly. Boil one minute. Remove from heat and add chicken and frozen vegetables. Line a pie pan with one crust. Add chicken mixture. Top with second crust, crimping edges. Slit the crust in several places. --You can freeze at this point.-- Bake until golden brown, about 45 minutes.
Cut chicken up into serving sizes (6-8 pieces) Brown in a large pan with the ghee, finely chopped onions, cinnamon, ras el hanout & pepper. Add 1 cup water & cook for 10 minutes Add chick peas & add enough water to cover. tomato puree & the stock cube. Cover & cook on medium heat for 1 hour & a half in a pan or 40 mins in the pressure cooker on med-high. If cooking in a pan, you may need to add a little extra water. Whilst the sauce is cooking, prepare the pasta & eggs. Hard boil the eggs, then peel & cut into halves. In a bowl, mix the pasta with 1/2 cup water & a tiny bit of olive or sunflower oil. Place in a steamer & steam for 15 minutes. Remove from steamer & separate the pasta with a little water. Put the pasta in a large pan & slowly spoon in a little sauce at a time until the pasta is fully cooked & the sauce has been absorbed nicely - the pasta should be moist with a little sauce coating it - not dry. Place pasta in a large dish / platter & top with the chicken pieces, egg halves & a some more sauce. Serve immediately with a green salad & crusty bread.
Preheat oven to 350° F. In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside. In small bowl whisk together egg whites and eggbeaters. Set aside. In large bowl beat SPLENDA(R) Granular, maple syrup, vanilla, and applesauce. Mix in egg mixture, stir until well mixed. Stir in flour mixture, then carrots and walnuts (if using). Pour into greased 8 cup loaf pan (an 8x8 will do) and bake for 40-45 minutes, or until toothpick inserted comes out clean. Allow to cool, ice if desired.
Let the chopped tomato drain in a colander while preparing the rest of the guacamole. Bring 4 cups water to a boil in a small saucepan. Add the frozen lima beans and cook until tender and creamy, about 5 minutes. Drain the beans and rinse under cold water until cool. Pat the beans dry with a paper towels then remove the skins by pinching the beans so the skins slide off. If using baby limas, you can skip this step. Scoop out a quarter of the avocado flesh, then process it with the lima beans, lime juice, mayonnaise, and 1/2 teaspoons salt in a food processor until very smooth, 1-1 1/2 minutes, stopping to scrape down the bowl as needed. Cube the remaining 3/4 of the avocado into 1/2" pieces. Gently stir the cubed avocado, pureed lima mixture, drained tomato, cilantro, jalapeno, onion, garlic, and cumin together. Season with salt and pepper to taste. Enjoy! The guacamole can be refrigerated, wrapped tightly in plastic wrap, for up to 48 hours.(the lima beans help keep it very green). Make sure the plastic wrap is touching the surface of the guacamole. Bring to room temperature and season with additional fresh lime juice, salt, and pepper before serving.