HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine crumbs with butter and 1 tbsp sugar; stir until sandy in texture. Divide between two pint-sized Mason jars or large coffee mugs. Pack crumbs down into bottoms. Stir remaining ingredients together until smooth. Divide between vessels. Place in microwave for 2 minutes on high (if your microwave does not have a rotating plate, turn vessels 90° after 1 minute). Continue to cook for 30-second intervals until the tops appear dry. Transfer to refrigerator for at least 1 hour before serving. The top will develop a dimple as it cools; top with a dollop of whipped cream to cover it up.
Mix all wet ingredients in saucepan. Slowly mix in sugar, minced garlic and cornstarch. Heat mixture until it thickens. Pour over chicken and bake at 425 for 30 minutes. Baste chicken and bake another 30 minutes.
Brown meat and onions, salt and pepper to taste. Combine with beans and soup. Put in 2 quart casserole sprayed with Pam. Cook potatoes, mash with milk and egg. (Sometimes I use Bob Evans Mashed Potatoes which comes in several flavors, garlic is good.). Spread over meat. Top with cheese. Bake at 350 for 25-30 minutes.
In a small bowl, combine the first eight ingredients. In another bowl, whisk the egg, milk, sweet potatoes and melted butter. Stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Drizzle with caramel topping; sprinkle with nuts. Serve with whipped butter if desired.
Melt butter in a heavy skillet over medium heat. Add chicken strips, carrots, and onions and cook for 4-5 minutes until chicken is browned on the bottom. Meanwhile, in a small bowl, combine garlic, honey, mustard, chicken broth, thyme, salt and pepper. Turn chicken and add honey mixture. Cover pan and bring to a simmer. Lower heat to low and cook, stirring occasionally, for 7-9 minutes until chicken is thoroughly cooked and vegetables are tender. These chicken thighs are nice served over hot cooked rice or couscous.
preheat oven to 350 degrees. In a large bowl, pour olive oil over broccoli florets. Mix with hands to coat well. Add pecans to bowl and mix to coat as well. Empty bowl onto a baking sheet. Roast the broccoli and walnuts in the oven until the broccoli is browned nicely. ( I don't have an exact time, I apologize! Just keep an eye on it! don't let it burn ). You may need to take a spoon and turn the broccoli mixture over half way through cooking. After you remove it from the over, season with salt and pepper.
Bring the vegetable stock to a boil and then reduce it to a simmer. Meanwhile, in a heavy saucepan, preferably nonstick, saute the onions in 2 teaspoons of the oil for about 5 minutes, until softened but not browned. Add more oil, if necessary, to prevent sticking. Using a wooden spoon to avoid breaking the grains, add the rice and stir until it is well coated with oil. Add the wine, if using. When it is absorbed (it won't take long), ladle in 2 1/2 cups of the simmering stock, 1/2 cup at a time, stirring frequently for 2 to 3 minutes between each addition, until the rice has absorbed the liquid. Add the squash and the kale and stir. Continue adding 1/2 cup of broth every few minutes for about 10 minutes, stirring often, until all of the stock has been added and the rice is tender but firm. Add the nutmeg, lemon peel, and salt and pepper to taste. Remove the risotto from the heat, stir in the cheese, and serve immediately. Enjoy! Variations: In addition to or in place of kale, add any of the following: chopped Swiss chard, cabbage, radicchio, or fresh fennel, chopped celery, roasted red peppers, sun dried tomatoes, green peas, green beans, or even seedless black grapes. This is great served with fish or chicken!
In a large, heavy saucepan, cook bacon over medium high heat for about 10 minutes or until crisp. Chop the cooked bacon coarsely and set aside. Drain off all but 1 tablespoons bacon fat from saucepan. Add onions and savory to the saucepan. Cook, stirring occasionally, for 5 minutes or until softened. Add potatoes, carrots, water and salt. Bring to boil. Cover; reduce heat and simmer for about 20 minutes or until tender. Add the cod chunks; simmer for about 5 minutes or until fish flakes easily. Add milk and pepper, heat through. Serve in bowls and garnish with the bacon and chives.
Do not peel the cucumbers. Wash them well and cut into slices. Place the cucumber, onion, celery seed and salt in a bowl and refrigerate for half an hour. Toss several times. Simmer the white vinegar, lime juice, raspberry vinegar and sugar in a saucepan, heating just long enough to dissolve the sugar. Stir in the dried red chilies, remove from the heat and allow to cool. Pack the cucumber and onion slices into sterile jars. Slip half a red hot pepper, facing outwards, down the side of each jar. Ladle the vinegar brine over, making sure the contents are entirely covered in liquid. Seal the jars with sterilized lids.
Chop up liver and get it into food processor to make liver paste. Separate the white and yolk of eggs and whisk white. Add yolk and garlic ground to 1 and mix. Add flour and mix bit by bit to 3. Fold whisked white into 4. Run 5 into mold. Light the oven and set it at 180~200 degrees. Bake 40 minutes.
Preheat oven to 375°F. In a large skillet, brown pork chops in 1 tablespoon olive oil over medium heat, turning once to brown; set aside. Add onions and garlic to pan and cook and stir over medium heat until crisp tender. Add condensed soup and milk; cook and stir until bubbly. Remove from heat and stir in sour cream. In 13x9" glass baking dish, combine potatoes and cheeses and toss to mix. Add the soup/onion mixture and stir to combine. Place the browned pork chops on top. Bake casserole, uncovered, for 40 minutes. Place sugar snap peas and 2 tablespoons olive oil in a 1-1/2 quart casserole dish; toss to coat and place in oven with potato/pork chop dish. Bake 15-20 minutes longer or until pork chops are fully cooked, casserole is bubbling, and peas are hot and tender.
Place melted butter in a 9x13 glass casserole. dry fish and use hands to cover the fish with vegetable oil. season well with salt and pepper and roll in bread crumbs. place in casserole dish with margarine, skin side down. bake uncovered at 400 for 20-25 min or until golden brown. do not turn. combine margarine, lemon, and worcestershire sauce together use sauce to baste and serving with meal.
Combine mustard, salt, peppr, and vinegar in a small bowl. Whiskk in olive oil until well blended. Stir in capers. Enjoy!
Place the gelatin in the bottom of a small saucepan and add the cold water to soften. Add the boiling water and stir until the gelatin is dissolved. pour dissolved gelatin into a bowl and cool for 3-5 minutes. Add fruit juices and sherry. Transfer to a dessert bowl or a large jelly mould. Chill thouroughly before unmoulding.
Butter or spray two 8 or 9 inch cake pans and line the bottom with parchment. Preheat the oven to 350. Cream butter and sugar together; beat in yolks; add vanilla and set aside. Sift dry ingredients together. Beat egg whites to soft peaks. Mix dry ingredients and buttermilk alternately (in three increments starting with the dry ingredients) into the egg/butter mixture - do not overbeat. Fold in the egg whites. Fill pans about 2/3 full and bake for about 35-40 minutes until a tester comes out clean - cakes should feel slightly springy when pressed in the middle.
Cut the 2 melons in half, then scrap out the innards. Cut into 1/4's then 1/8's. Fillet from the skin and chop into 1/2-inch chunks. Toss into a BIG mixing bowl. Peel the mangoes and cut from the core then cut the two bigger pieces in half and chop into 1/2-inch chunks. Toss into the BIG mixing bowl. Wash the berries, and cut the tops off the strawberries and cut the big ones into halves of quarters. Toss into the BIG mixing bowl, then toss all the ingredients together. Peel and slice the kiwis into 1/4-inch rounds and place around the edges of the bowl for presentation. On the small holed side of your cheese grater (or with a micro plane), zest 2 of the limes and then place the zest in a small bowl. Juice all 4 of the limes into the bowl with the zest and then whisk in the sugar. Pour over the fruit salad and let sit for at least 4 hours before serving.
Heat oven to 350. Grease a large baking sheet. In a large skillet, saute onion and garlic in oil until onion is tender. Add chicken; cook over low heat until thoroughly heated, stirring occasionally. Remove from heat. Separate dough into 8 rectangles; firmly press perforations to seal. Spread 2 teaspoonfuls of the salsa on each rectangle to within 1/2 inch of edges. Stir 1 cup of the cheese into chicken mixture. Spoon 1/3 cup chicken mixture on half of each rectangle. Starting at shortest side topped with chicken, roll up; pinch ends to seal. Place seam side down on prepared baking sheet. Bake for 16 to 21 minutes or until golden brown. Remove from oven; top each with about 2 tablespoons of remaining cheese. Return to oven. Bake an additional 1 to 2 minutes or until cheese is melted. Serve with sour cream and additional salsa.
Place shrimp in medium bowl. Pour dressing evenly over shrimp; stir to coat. Cover; refrigerate 1 hour. Meanwhile, remove stem and strings from pea pods. To partially cook pea pods, place in boiling water about 1 minute or until pea pods turn bright green. Drain; rinse with cold water and dry with paper towels. Drain dressing from shrimp. Wrap 1 pea pod around each shrimp; secure with toothpick. Cover; refrigerate until serving time.
Preheat oven to 350 F. Sift flour with baking powder, soda and salt. Keep aside. Cream shortening until light. Then, add sugar gradually continuing to cream until fluffy. Beat in eggs. Add flour mixture alternately with bananas beginning and ending with flour. Spoon into a well-greased loaf pan and bake about 1 hr 10 min until loaf pulls slightly from sides of pan and is springy to the touch. Cool upright in pan for 10 min then turn out on a wire rack and cool before slicing.
Prepare rice according to directions on the rice label; when done, gently stir in the butter and the peas. Keep warm. Pound each piece of veal to 1/8" thickness on a cutting board with a meat mallet and then trim into 4" X 2" pieces. In a pie plate, beat the milk and the egg together. In a shallow bowl or on waxed paper, combine the bread crumbs, Parmesan cheese, salt and pepper. Dip the meat into the egg mixture and then coat with the crumb mixture. In a 12" skillet, over medium high heat, melt 2 tablespoons butter. Cook the garlic and 1/3 of the veal until it is lightly browned; remove to a platter; keep warm. Repeat with remaining meat, using a 1/2 cup of butter in all. In a cup, mix the water with the flour. Discard the garlic from the skillet and melt the remaining butter in the same pan. Add the water and flour mixture, Marsala, parsley and bouillon. Cook, stirring, until thickened and pour over the meat; serve with the rice and peas.
Cream sugar and shortening. Add eggs. Add baking soda to applesauce and then add to mixture. Sift flour and spices together. A. dd to mix. mix well. Add oatmeal, nuts, chips, and raisins. Stir gently until moistened. Drop by spoonfuls onto greased cookie sheet. Bake for ten minutes at 325 degrees.
Heat olive oil in a soup pan on medium high. Add tomatoes, onion, jalapenos and garlic. Cook for 15 minutes or until tomatoes are nice and pulpy. Add chicken broth, cumin, salt and pepper and cook covered on medium low for 10 minutes. Add chicken and cook covered on medium low for an additional 5 minutes and serve. I always garnish this soup with fresh cilantro, a squeeze of lime juice, some diced avocado and some crunchy tortilla strips.
Slice cucumbers lengthwise and remove seeds. Slice each half into 1/2 inches pieces. Place them into bowl and sprinkle on salt. Toss gently and let sit for 30 minute Drain well. Place Cucumbers into a serving bowl and add chilis, lime juice, and garlic. Toss well. Cover and let sit at room temperature for 1 hour. Serve.
Pour water and white rice in a rice cooker. Add butter and olive oil. Slice the garlic clove in half and add both halves. Slice a small onion in half and add the onion half to the rice cooker. (You can remove the onion half once the rice is done cooking, or it can be eaten.). Add salt. Cook in covered rice cooker.
Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Continue to incorporate all the flour until it forms a ball. Wrap the ball in plastic wrap and let rest 30 minutes. While the pasta is resting, prepare the filling. Steam the spinach and drain well, pressing the spinach to remove all excess liquid. Chop finely. Heat a large pan over medium heat. Add the olive oil and heat until hot but not smoking. Add shallots and cook for about a minute, stirring so that they do not brown. Add the shallots to the spinach, along with the ricotta, Parmesan cheese and egg. Taste and adjust seasoning with more salt, pepper as needed. Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the second narrowest setting; the dough should be almost paper-thin. Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with a little water, which acts as a glue. Drop 1 tablespoon of the filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. With your fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. A fluted pastry wheel also works well to make an attractive edge around the pasta. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest. If not using within an hour or two refrigerate until needed. To prepare the sauce, heat the two tablespoons of oil in a heavy pot and cook the garlic for just a minute. Add the tomatoes, salt, pepper, and pepper flakes and cook over medium low heat for 10 minutes. Add the chopped basil, and mix well. Cook over low heat an additional 10 minutes. Keep warm while you cook the pasta. Cook the ravioli in plenty of boiling salted water until tender. They will float to the top when ready, so be careful not to overcrowd the pot. Drain the ravioli and return to the pot. Pour half of the sauce mixture into the pot and carefully stir until the ravioli is lightly coated. Serve the ravioli with a spoonful of additional sauce and a sprinkling of grated cheese. Serve hot.
Steam broccoli and cauliflower until crisp-tender (it will cook a bit in the dish). Drain. In a large saucepan mix soup, cheese, onion, and herbs. Cook and stir until bubbly, stir in veggies and put into a 1 1/2 quart baking dish. In a bowl mix bread crumbs and butter and sprinkle over veggie mixture. Bake at 375 Degs. for 15 minutes or heated through.
Preheat oven to 350°. Remove most of the skin from chicken thighs, leaving a small patch on top. Mince garlic and make a paste with the teaspoon of salt using side of large knife, then rub all over tops of chicken. Peel potatoes and cut into eight wedges each. Add salt and pepper to potatoes, drizzle with olive oil and toss to coat. Sprinkle chicken with black pepper and place in 9x13 pan. Place potatoes in and around thighs. Pour chicken broth into side of pan. Sprinkle lemon juice to taste over top of dish. Bake at 350° for about 1 hour and 15 minutes or until done. Turn chicken and potatoes over halfway through cooking time. Add more chicken broth during baking, if pan becomes dry during cooking.
Put ice until half of the shaker. Add Malibu, Kahlua, and the 2 rums. Shake vigorously and filter in a highball glass half filled with ice. Complete with pineapple juice and garnish with a slice of pineapple and mint.
Heat the oil in a pan and fry the onions and chillies till light brown. Add the prawns and chicken cook for 1 minute. Add the rice, season with the soy, salt and pepper. Fry for a few mins till the rice is heated through. Serve garnished with the remaining ingredients.
Heat oven to 350°F. Grease and flour 10 inch tube or bundt pan. In a large bowl combine cake mix, pudding mix, oil, water, and eggs until moistened. Add walnuts and chocolate sprinkles and mix until combined. Pour into prepared pan and bake for about an hour.
Saute onion and celery in margarine in large skillet until tender. Add soup, dill, mustard and sour cream til blended, then add diced ham and simmer for 5 min. Serve over cooked rice.
Preheat oven to 375°F. Grease muffin tin. Sift together the flour, cornmeal, baking powder, salt, and cayenne in a bowl and set aside. In another large bowl, beat together buttermilk, butter and sugar. Mix in the eggs, then the corn, blending well after each addition. Add the flour mixture, and stir to combine lightly. Spoon half of the batter (it will be stiff) into the greased muffin tins, filling each cup just 1/3 full. Drop about 1 teaspoon of jelly on top of the batter in each cup. Top with the remaining batter, covering the jelly completely. Bake at 375 degrees for 20-25 minutes, or until they are a deep golden. Serve warm with butter.
Preheat oven to 375 degrees. Combine ingredients. Dough will be soft. Cover with plastic wrap and chill until firm. Roll into 1/4 inch and cut with floured cutters. Place on a lightly sprayed sheet. Bake 8-10 minutes or until edges start to brown. Cool on a wire rack until room temperature Decorate as desired.
In a large mixing bowl, whisk the cornmeal, flour, salt, and sugar to get out any lumps. In a separate bowl, combine the onion, squash, buttermilk, and egg. Mix the wet ingredients into the dry and stir well to combine. Let sit for 15 minutes. Meanwhile, heat about 4 inches of oil in a deep pot or deep-fryer to 375°. Set a wire rack over newspaper or paper towels to cool and drain the squash after frying. Do not stir the batter. Dip two spoons in the hot oil, then scoop up one spoonful of batter and slide it into the hot oil using the other spoon. Repeat to make more fritters, dipping the spoons again into the hot oil if the batter begins to stick. Fry the squash for 2 minutes, turning as needed until crisp and deep golden brown. Drain on the rack set over newspaper. Serve hot.
Carefully peel back the husks from the corn and remove all the silk (be careful not to tear the husks). Remove the cob from the husks without tearing the husks. Discard 2 husks and soak the remaining 8 in water for about 20 minutes. Meanwhile cut the corn from the cobs, discard cobs. Mix together the peppers, cilantro onions and corn. Heat the butter in a skillet and saute the corn mixture for about 5 minutes. The corn should still be crunchy. Season with salt and pepper. Take the husks from the water and dry the inside of the husk with a paper towel. Spoon about 1 cup of the mixture into each husk, fold the husk around the corn and tie (use a waxed cord, if possible) at the top and around the middle so the husk is securely around the corn mixture. (You can prepare the recipe to this point several hours ahead of time, keep at room temperature). Arrange the husks around the outer edge of the BBQ, cook until heated through approximately 10 minutes. Turn several times, mist with water to prevent burning (the husks will be slightly charred but not black). Remove cords and serve immediately.
Mix all ingredients except tomatoes and olives in slow cooker. Cover and cook on high heat setting 4 to 5 hours or until beans are tender. Stir in tomatoes and olives.
Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute. Stir until tamarind is dissolved. In a blender, Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin. Pour mixture into a bowl and stir in oil. Refrigerate until ready to use. Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt. Distribute filling evenly onto center of each egg roll wrapper. Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling. Brush remaining corners and edges of the wrapper with egg, roll up from side to side, fold top corner over all and press to seal. Repeat with remaining wrappers. Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown. Drain on brown paper bags. Slice egg rolls diagonally across middle and serve with prepared dipping sauce! ENJOY!
Pour oil in mixing bowl. Add sugar and pumpkin; mix well. Add vanilla, flour, salt, baking powder, cardamon, coriander; mix well. Bake for 375 degrees F.
In a pan heat olive oil over medium-high heat and then add the salmon with half the lemon juice and salt, and some pepper. Let cook approximately 5-7 minutes depending on thickness and then flip over, adding the remaining lemon juice and salt, and some more pepper. Cook until browned, another 5-7 minutes and then flip and brown other side.
Put quinoa and 3 cups of water into a wide-mouthed glass jar at least 1 quart in size. 2 quarts would be best. Stir quinoa and water, then leave jar in a peaceful, cool location with the lid tightly shut. About 4 hours later, drain the water out of the jar. Rinse the quinoa thoroughly. The volume of the quinoa should have swelled to about 2 cups in size. Let the jar of quinoa sprout for another 12 to 24 hours. Quinoa is very quick to sprout -- you should see tails developing by the 12-hours mark, if not sooner. Rinse quinoa again and put in high-speed blender. Gradually add in about 1 cup of water as you begin blending. Add enough water to form a batter with a crepe-like (somewhat watery) consistency. Keep blending until the quinoa is completely pureed. Mix in the tapioca flour, sweet potato flour, and salt. This can be done in the blender or by hand. The batter should become much thicker and have a creamy off-white color. Pour the mixture into a large, wide-mouthed jar, leaving at least 4 inches empty at the top of the jar. Cover but do not tightly close the jar. Gauze / cheesecloth can be used to cover the opening. Place jar in clean, relatively warm location where it can remain undisturbed for 24 to 48 hours. Leave it to ferment. Check the mixture 24 hours later. It should have a yeasty smell and a sour taste. If it still seems mild, leave it to sit another 24 hours. When the mixture is ready, it should have begun bubbling a little bit -- this is active bacterial and yeast cultures creating a natural quinoa sourdough. The batter is now ready to use! Prepare as you would regular pancakes.
Preheat oven to 350 degrees F. Cream butter and brown sugar. Add vanila and shoyu, blend. Add chocolate chips and mix well. Mix in flour and baking soda, then rice krispies and arare. Roll into 1inch balls and place on cookie sheets. Flatten slightly. Bake until golden brown, about 15 minutes.
Preheat broiler for 5 minutes, place patties in a single layer and broil for 5 minutes. Turn and top with salt/pepper to taste, chopped tomato, seasoning, mozzarella and Parmesan cheese; broil an additional 3 to 5 minutes or until burgers are cooked through and cheese is melted. Serve over pasta and sauce.