HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a frying pan, heat the olive oil, add the onions and saute until translucent. Add the chicken, salt, pepper, and garlic powder. Add the julienned carrots, broccoli and handful of snow peas. Cook just until the chicken is done but vegetables are tender and still somewhat crisp. Remove the pan from heat and set aside. In a large mixing bowl, combine the cheeses, sour cream and salad dressing, stir until well incorporated. Add the cooked pasta and toss to combine well. Add the cooked vegetable/chicken mixture and continue tossing. Serve immediately, this is best served warm. I hope you enjoy it as much as we do. This recipe can be easily adjusted according to ones tastes.
Put the ingredients into the pan in order listed, making sure the yeast is on the top. Press the start button.
Crunch up the rosemary and thyme using fingers. Place all ingredients, except shrimp and french bread, in a large pot. Simmer this mixture for 2 1/2 hours. Five minutes before serving add shrimp and cook about 3-4 minutes or until shrimp is done. Serve shrimp with broth and toasted French bread for sopping the broth.
Sprinkle the graham wafer crumbs onto the bottom of an 8" or 9" springform pan, or a 9" pie plate sprayed with no stick cooking spray. Stir boiling water into orange jelly powder in a large bowl, stirring for at least 2 minutes until the powder is completely dissolved. Cool for 5 minutes. Pour this into a blender, then add cheeses. Cover and blend on medium speed until well blended. (Scrape down sides of the blender occasionally). Pour into a large bowl. Add whipped topping and stir gently until well blended. Pour into the prepared pan and smooth the top with a spatula. Refrigerate for four hours or until set. If using a springform pan, remove side of pan just before serving.
Cut wings in half leaving the tip off. Deep fry wings for 13 minutes. Put wings(while hot),ranch and parmesan cheese in 1/2 gallon container with lid and shake well until all covered . Let stand for 3-4 min and enjoy.
Saute onion in olive oil for 5 minutes; add the salt, herbs and mustard. Lower heat; cover and let cook 15 minutes, stirring occasionally. Preheat the oven to 375°F. Stir in the vinegar and bell pepper into the onions; turn the heat up to medium and cook, uncovered, for another 5 minutes. Remove from heat. Sprinkle the cheese into the crust and spoon the onion/pepper mixture on top of the cheese. Whisk together the eggs, milk and pepper; slowly pour over the veggies and cheese. Bake on a cookie sheet for 35-40 minutes till set.
Bring first 4 ingredients to a boil in a large saute pan; add rice. Cover, reduce heat, and simmer 15 minutes. Remove from heat; cover and let stand 5 minutes. Discard cloves.
Peel & cut potatoes into chunks. Place in boiling water and cook until done (I usually do this for about 15-20 minutes. They need to be a bit crunchy, not too hard-not too soft) drain water when done; set aside. Fry bacon in separate pot (the one you will use to make the soup). Remove the bacon from the pan and set it aside. Leave the grease in the pan. Caramelize the onions in the bacon grease. Allow to cool for 5 minutes or so; do not empty the grease! Add the cheese soups, cream of potato & French onion soups, milk and water to the onion/grease mixture. Crumble the bacon and divide it into 2 bowls. Heat up the soup mixture in the bacon grease/onion pan and when hot, add the potatoes and one bowl of the bacon crumbles. Set on medium heat and allow to cook for 30 minutes to 1 hour. Add half of the cheese while stirring constantly for about 2 minutes. Allow soup to sit for about 5 minutes and serve with remaining bacon crumbles and cheese on top. A really nice romaine salad w/purple onions, roma tomatoes and cheddar/garlic croutons *and your fave dressing* make this the perfect meal.Enjoy!
Fry bacon in a large pan over medium high heat. Remove from pan, crumble and drain grease from pan. Combine sugar, vinegar, Worcestershire sauce, chili sauce and bacon in the same pan and simmer for about 5 minutes. Heat oil in a wok or large skillet. Add bok choy and stir-fry until crisp-tender. (To save calories, you may omit this step and steam the bok choy.). Spoon warm sauce over it when ready to serve.
Combine the mayonnaise and mustard in a bowl. Stir in the eggs, tomato, blue cheese and bacon until just combined. Set aside. Layer each ham slice with a lettuce leaf. Place a heaping Tablespoon of the egg mixture at one end of each slice. Starting at the end with the filling, roll and secure with a wooden tooth pick.
Parboil green beans in water, uncovered until medium tender. Heat a wok or deep frying pan on medium-high heat; add about 3 tablespoons oil, green beans, garlic and chicken bouillon granules (no need to add any water). Let simmer for 5 to 7 minutes. Enjoy! (Note: cook time does not include parboil time).
In a tall glass, crush mint leaves with a muddler. Top with ice, simple syrup, apple juice and vodka. Garnish with red and green apples slices and serve.
RICE CRUST: Combine all the ingredients and mix together until well-combined. If the crust does not hold together, add a little extra tahini and cornflour. Pat into the base and sides of a well-oiled pie dish. (No size was included in the recipe, but judging from other recipes, my guess is a 10" pie dish.) Bake in a moderate oven for 10-15 minutes until lightly golden. FILLING: Cut the pumpkins in half lengthwise and bake, cut-side down in a hot oven for 30 minutes, or until very soft when tested with a skewer. (I'd have them in the oven while the crust was cooking, then once the rice crust has been removed from the oven, I'd increase the heat for maybe 10 minutes.). Allow the pumpkin halves to cool and when they are cool enough to handle, scoop out the insides, discarding the seeds, and puree the pulp in a blender. If adding ricotta or tofu, add it while pureeing the pumpkin; it will make for a firmer texture. Heat the oil in a large pan, preferably non-stick, and saute the leeks and garlic for 2-3 minutes, add the spices and stir over a moderate heat for 1-2 minutes, taking care that the contents of the pan do not burn. Carefully add the zucchini, celery and peas and the hot vegetable stock or hot water, stirring to ensure that the spices are absorbed and combined with all the other ingredients. Simmer until the water or vegetable stock has evaporated. Dissolve the arrowroot (or kuzi) in the cold water and stir this into the vegetable mixture, add the tamari and simmer for about 1 minute. Pour the vegetable mixture over the rice crust and spread the pumpkin puree over the top of this. Bake in a moderate oven for 20-25 minutes. SERVING SUGGESTIONS: Decorate the pie with thin slices of apple, and lightly sprinkle with cinnamon or nutmeg and heat for an additional 5 minutes. Allow the pie to stand for 5 minutes before serving. Serve with a green salad with nuts and sunflower seeds and cubes of tofu marinated in tamari. NOTES: When stock is required in a recipe, I use my Vegetable Stock Recipe #135453 or Chef Kate's Roasted Vegetable Stock Recipe #143292. Tahini is made from ground sesame seeds and is used as both for its binding qualities and for flavouring; it is rich in minerals, calcium, magnesium, phosphorus and iron. Tahini is an ingredient in most hummus recipes. Tamari is pure, top quality soy sauce, and is free from chemicals and preservatives. It can be used for flavouring in place of added salt or stock cubes in soups, vegetable dishes, pies, casseroles and dressings. Tahini and tamari are available at health food stores and large supermarkets.
In a dutch oven, combine olive oil and butter over medium heat. stir until butter melts. saute onion and celery in oil mix until onion is translucent. stir in broth, artichokes, carrots, thyme, parsley, lemon juice, salt and pepper. cover and cook about 30 minutes or until vegetables are tender. remove from heat. puree vegetables in batches in a food processor or blender. return to dutch oven. stir in half and half and cheese. serve warm.
Put rice and water into covered microwave safe container for 15mins. Fry and drain ground turkey. Add both cans of tomatoes, mushrooms,garlic and onions to drained turkey. Cook for 15mins uncovered. Stir in rice Turn off heat, let mix for a few minutes. Serve and enjoy!
Rinse and drain chilies. Make a steam vent in each by using a toothpick or an ice pick. Place chilies on a foil-covered cookie sheet and set it 4 to 6 inches below the broiler unit. Roast chilies, turning them frequently until they are uniformly blistered. Remove chilies from oven, place in a bowl and cover with a cold, damp towel (to steam them) for 10 minutes. Starting at stem end, peel the outer skin downward. Remove the stem and the seeds, if desired. If preparing chili for rellenos (stuffing), the stem end should be left intact. The chili is now ready for freezing or to use in any recipe. Green chilies may be frozen after the skins are blistered and before peeling. The skins slip off quite easily when the chilies are thawed.
Place crushed crackers and seasonings in a plastic bag;Shake well to combine. Makes 2 1/2 to 3 cups,enough to coat 6 pounds of chicken pieces. Store unused portion of crumbs in airtight container in refrigerator.
Beat butter and shortening at medium speed with electric mixer until creamy; gradually add sugars, beating until light and fluffy. Add eggs and vanilla, beating until blended. Combine flour and next 3 ingredients, gradually add to butter mixture, beating until blended. Stir in cookies, candy bars, and morsels. Chill dough 30 minutes or more. Drop dough by 1/4 cupfuls 2" apart onto baking sheet. Cook in preheated 350 oven for 10 minutes or until barely set. Cool on baking sheets 10 minutes. Transfer to wire racks to cool completely.
Whisk together the brown sugar, Clear jel and salt until thoroughly combined. Melt the butter in a medium-sized saucepan; stir in the milk or haft & half, sugar mixture and corn syrup. Bring to a simmer and cook gently, stirring constantly, until the sugar is dissolved and the mixture thickens slightly. Remove from the heat and stir in the vanilla, flavor, coconut and pecans. Spread on cooled cake.
Boil water for the linguine. When it is a rolling boil, add the linguine and 2 teaspoons of salt. While the linguine is cooking, heat the olive oil in a small saucepan. Add garlic and red pepper flakes. Cook until garlic just changes color. If the garlic turns brown, the sauce will be bitter so just start over. Pour the entire can of chopped clams with the clam broth into the olive oil. Fill can with water and add to the mixture in the pan. Turn heat to low. Add parsley. Cook until pasta in done. Drain linguine when it is al dente and place in a large, warm bowl (place it in the oven on"warm"). Add sauce to pasta and toss gently. Serve with freshly grated Parmesan.
THAW 1 (14 ounce) bag Bird's Eye Frozen petite Whole Onions; LET drain; MINCE 1/4 teaspoon fresh thyme leaves; GRATE 1/2 cup Sharp Cheddar Cheese; SET aside. MELT 2 tablespoons butter in a 1-2 quart saucepan over medium heat; ADD drained onions; RAISE heat to medium-high; STIR onions constantly as they cook, until they begin to caramelize. SPRINKLE 2 tablespoons flour over onions; STIR for for 1 minute. DEGLAZE onions with 1/3 cup dry white wine; ADD the minced thyme; STIR, scraping the bottom, until wine evaporates. REDUCE heat to medium-low. ADD 1/3 cup cream or half and half; STIR until sauce is warmed and thickened. SEASON sauce with 1/4 teaspoon dry mustard (or prepared horseradish), 1 pinch freshly grated nutmeg, 1 pinch ground white pepper, and kosher salt, to taste. REMOVE from heat; ADD the grated cheese; STIR until cheese is completely melted. GARNISH with thinly snipped chives and SERVE. GET READY to melt into your seat after just one taste!
In large skillet, heat oil over medium heat. Add onion and garlic. Saute for 5 minutes or until onions are translucent. Add spinach and saute until all excess moisture has evaporated. Add basil, oregano, lemon juice and pepper. Mix well. Cool slightly. Prepare Phyllo pizza crust: Use 10 sheets of phyllo dough, brushing each with melted butter, margarine, oil or vegetable spray. Use 1/4 cup butter. Repeat this step. Place length of phyllo across width of greased 15" x 10" x 1" cookie sheet or baking pan. Overlap each set of 10 buttered phyllo sheets 5 inches at center. Roll overlapping phyllo onto itself on cookie sheet to form "pizza crust. " Brush top layer with melted butter or olive oil and top with your favorite ingredients. Spread spinach mixture on prepared phyllo sheets. Top spinach with 1/2 of mozzarella. Dredge tomatoes in bread crumbs and arrange on top of mozzarella. Top with remaining mozzarella and feta cheese. Bake in preheated 400°F oven for 25-30 minutes or until golden brown.
Place ham in an ungreased 13x9 baking dish and set aside. Mix remaining ingredients together and pour over ham steak. Bake at 350° for 30 minutes, basting often.
Spread the almonds in a single layer on a baking sheet and toast at 350°F until they become fragrant and lightly toasted- about 8- 10 minutes. Meanwhile, mix the remaining ingredients in a large bowl (big enough to hold all of the almonds). When the almonds are toasted done, toss them immediately with the rosemary mixture (while they are still hot!). Toss thoroughly. Let cool, and toss again to break them up a bit (the sugar will cause them to stick together until they cool, then they will stay separate). Store in an airtight container or serve slightly warm. NOTE: You can substitute any kind of nut, or a mix of nuts. Just make sure the nuts are raw and unsalted. You need about 1 1/4 to 1 1/2 pounds of nuts in total.
Cut chicken meat into a bite sized pieces. Sprinkle a teaspoon of salt and a tablespoon of Japanese Sake on the meats, knead them, and leave it about 30 minutes. Sop up the Sake with paper towels and put the meats, all spices, and flour into a plastic bag. Knead the plastic bag until all spices and flour cover all meats. Fill a pan with vegetable oil for deep frying and heat it up with middle flame. When the pan is heated up enough, put the meats into the pan. If your pan is big enough(about 30 cm diameter), you can put them all at once (Don't put only a few pieces; it will make only the surface of meat char). Notes: If you see bubbles as soon as you put a wooden chop stick into the oil, this is too hot. If you see them after 2 seconds, it's just the right temperature. After deep-frying the meat about 7~8 minutes, make the flame stronger. When the chicken fried beautifully brown, take them out of the pan onto paper towels. In addition If you sprinkle lemon juice on the chicken, it tastes better.
Cook orzo in 2-3 quart pot of boiling salted water until al dente. Drain well and transfer to a small bowl. Toss with evoo and 1/2 t. vinegar. Cool to room temperature. Stir in veggies, herbs, and pine nuts. Add additional vinegar and salt and pepper to taste.
Melt the chocolate chips and butter over low heat in a large saucepan. Add a small amount of the warmed chocolate mixture to the beaten egg, combining quickly. Add the egg mixture back to the saucepan of chocolate, combining well. Turn off heat, and add the marshmallows and nuts, combining well. Pour out onto waxed paper, forming into logs approximately 2 inches in diameter. Refrigerate, and slice to serve.
Bring first 7 ingredients to a boil in a large Dutch oven; cover, reduce heat, and simmer 45 minutes or until chicken is tender. Remove chicken, reserving broth in Dutch oven. Let chicken and broth cool. Skin, bone, and cut chicken into bite-size pieces; set aside. Skim fat from broth. Add soup to broth; bring to a boil. Cut tortillas into 2- x 1-inch strips. Add strips, 1 at a time, to briskly boiling broth mixture. Add chicken, reduce heat, and simmer 10 minutes, stirring often to prevent dumplings from sticking. Quick Tip: Substitute 8 cups chicken broth for water; omit bouillon cubes; reduce salt to 1/2 teaspoon. Proceed with recipe using 3 to 4 cups chopped cooked chicken.
Mix ground beef, onion, chili powder, cumin, lime juice, beer or Sangria, garlic and oregano together in a bowl. Shape into 12 patties. Grill over hardwood coals (I use lump charcoal, better flavor than if you use smoke chips) until done to your preference. Serve on hamburger buns or hard rolls with your choice of toppings.
Whisk together 1 cup sugar, flour, and milk until just blended. Whisk in melted butter. Pour batter into a generously greased 12 x 8 inch baking dish. Sprinkle blackberries and remaining 1/4 Cup sugar evenly over batter. Bake at 350 degrees for 1 hour or until golden brown and bubbly. Serve with vanilla ice cream or cool whip.
Cut the baby tomatoes into two. Peel the oranges, separate the segments, remove the pips and slice them. Cube the pineapple slices. Peel mango, cut into cubes. Soak apricots in warm water for few hours, if dry, or else, wash and use as such. Cut apple and peaches into cubes. Put all the above in a salad bowl. Add lettuce leaves, baby tomatoes and bean sprouts. Prepare the dressing by mixing together olive oil, vinegar, salt, peppercorns and fresh orange juice. Just before serving, add the dressing to the bean sprouts and fruit mixture. Serve.
In a large pot, boil hocks and all all spices. Boil till all the meat is easily taken off the bones. Remove all meat and eliminate the fat and whatever you dont want to eat from the hocks, this should take 1 to 1 and a half hours. Discard bones and unwanted matter. Set aside. Stain liquid and hold till later. In a fry pan, brown dry flour till it starts smelling great and turns lightly beige (dont let the flour burn) Add liquid to flour stirring constantly till you get a good constistency. Your call. Pour everything in your large pot and cook till your potatoes are done adding more spices or water for your taste. If anything it makes for great glue in the morning. Joking aside its a great winters rib sticking meal. Try it its delicious. MERCI.
In a mixing bowl, cream butter and sugars until fluffy. Add eggs; beat for 2 minutes. Add banana and vanilla; beat for 2 minutes. Combine the flour, baking powder, baking soda, and salt; add to creamed mixture alternately with buttermilk. Pour into two greased and floured 9 inch round baking pans. Bake at 375 for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes; remove to wire racks and cool completely. For filling, combine half-and-half cream, sugar, butter, flour and salt in a saucepan. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla and pecans. Cool. Spread between cake layers. For frosting, beat whipping cream until soft peaks form. Gradually beat in the confectioners sugar; beat until stiff peaks form. Spread over top and sides of cake. Store in the refrigerator.
Heat gas grill on medium or charcoal grill until coals are ash white. Mound potatoes and onion evenly among 6 (12-inch) squares heavy-duty aluminum foil sprayed with no-stick cooking spray (I love using the new non-stick foil - no spray needed). Sprinkle with garlic, lemon zest, salt and pepper. Dot each serving with 2 teaspoons butter. Bring edges of foil up to center; tightly seal top and sides of each packet. Place foil packets onto grill. Cover; grill, turning once, until potatoes are tender (15 to 30 minutes but will vary depending on grill temp). Oven Directions: Heat oven to 375°F Prepare potatoes and onion mixture as directed above. Bake for 40 to 50 minutes or until vegetables are tender. Recipe Tip. Place potatoes and onion in disposable aluminum pan. Sprinkle evenly with garlic, lemon zest, salt and pepper; top with butter. Cover pan with heavy duty aluminum foil. Grill as directed above, stirring occasionally, until vegetables are tender (25 to 35 minutes).
Dice and combine all ingredients in large dutch oven pot, except frozen green beans and spinach. Bring to boil for 10 minutes. Reduce to simmer for 1 hour until vegetables are almost cooked to desired. Now add frozen beans and spinach, simmer until cooked (10 min or so). Freezes well for individual servings. Enjoy! (If you are not doing a fat free version -- Parmesan or Mozzarella cheese to garnish are really tasty! Looking for more protein? What about a bit of chicken or some lentils? Both are yummy versions!).
Preheat oven to 375. Stir together flour, sugar, baking powder, and salt. Combine egg, milk, and oil. Add flour mixture to egg mix. and mix well. Pour into 9 inch greased pan. Combine topping ingredients and sprinkle over batter. bake for about 25 minutes.
Rinse and pat dry roast. Place in crock pot. Season to taste. Cover with 1 bottle bbq sauce. Cover and cook on low 8-10 hours or on high 6-7 hours (until meat fork tender/ falls apart). Carefully remove meat from crockpot- place in large baking pan; shred with two forks (removing any bone or fat). Pour out all but one cup liquid from crockpot; return meat to crockpot. Cover with second bottle bbq sauce,. Mix well; re-heat if necessary.
Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan in a slow stream. Add sliced mushrooms and let them brown. While the mushrooms begin to cook, cut the peppers in half and pull out the seeds and connective membranes and throw them out. Cut peppers in quarters lengthwise, then slice across. Cut onion in half and peel it. Cut off ends and cut the half onion in half lengthwise, then slice across. Add peppers and mushrooms and season with salt and pepper. Cook for another 3-5 minutes, stirring often, until all veggies are just tender but still have a little crunch left to them and lots of bright color. Remove veggies from the heat and add 2 Tablespoons of cilantro-lime butter. Toss veggies to melt the 2 Tablespoons of butter and then serve. Butter: Cut butter into chunks. Place butter in bowl. Place bowl in microwave and cook on high for 15 seconds. Stir in cilantro and lime zest and juice into the butter using a rubber spatula. Transfer the butter onto a large strip of plastic warp. Gather the ends of plastic wrap in 1 hand and use a straight edge, like a small cookie sheet pan, to push the butter back away from your body making the butter take on a log shape. Gently roll the log wrapped in plastic back and forth on the countertop to evenly round out the shape. Twist up the extra wrap on the ends and place the compound butter log into the freezer to amke the butter cold enough to slice again.
Preheat oven to 425. Mix together gluten-free all purpose flour, sweet sorghum flour, sugar and salt. Cut the butter into chunks and, using your finger tips, work the butter into the dry ingredients to form a coarse meal. Make a well. Break the egg into the well. Add vinegar and use a fork to stir from the center, working the flour into the egg to form a soft dough. Roll out the dough between two sheets of wax or parchment paper. Roll it to about 10-12 inches in diameter and then stick it in the freezer for 10-15 minutes, this will allow the dough to be hard enough to not stick to the paper when you need to peel it off. Peel off the paper, and put the pie dough into a pie pan, fluting the edges. Set aside. Combing the ingredients for the filling in a large bowl, pour into uncooked pie crust. Mix together ingredients for the crumble. Sprinkle crumb topping on top of the blackberry combination. Bake in preheated oven at 425 for 10 minutes. Reduce heat to 350 and continue baking for 25-30 minutes.