HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook macaroni in boiling water, according to package directions. While the pasta is boiling, melt margarine in a medium saucepan over medium heat. Add flour until bubbly. Slowly add 1 cup soy milk. Bring to a boil, stirring constantly (a whisk works well). If the sauce does not thicken, add another Tbsp of flour. If using cheese that is not already shredded, grate cheese. Add slowly, stirring until the sauce thickens and you get the consistency you desire. I recommend using the full 8 oz of cheese! Add more soy milk if mixture gets too thick while stirring in the cheese. Add salt, if desired. Drain cooked pasta and mix in cheese sauce. Enjoy! Note: Many types of soy cheese, including Veggie Shreds, contain casein, a milk protein; if you want this to be completely dairy-free you'll need to use a vegan brand.
Chop cabbage into pieces, par-boil until almost tender. Remove, rinse with cold water. Drain well. Mix all of ingredients EXCEPT tomato sauce. Grease casserole dish. Place 1/2 can of tomato sauce on bottom of dish. Spread half of cooked cabbage over sauce, then layer all of meat mixture over cabbage, cover meat with the rest of cabbage, pour rest of tomato sauce over cabbage. Bake 325°F in covered dish for 1 hour 15 minutes. Let stand for 15 minutes before serving. This is the basic recipe--you can add more of whatever you like. My mother says she used ground turkey instead of hamburger and she liked it just fine. Try this old fashioned dish and feel the love.
Grate oranges to measure 1 1/2 teaspoons. Juice oranges. Heat oil in large pot over medium high heat. Stir in onions and saute for 5 minutes. Stir in garlic and spices (chili powder - cinnamon). Stir in beans, tomatoes and half of the orange juice and simmer for 15 minutes or until heated through. Stir in orange peel and the rest of the orange juice. Season to taste with the hot sauce, salt and pepper. Ladle into bowls and top with sour cream and cilantro and more hot sauce, if desired.
Arrange enough ladyfingers over bottom of 8-inch-diameter springform pan with 2-3/4-inch-high sides to cover completely, trimming as necessary. Halve remaining ladyfingers crosswise and stand around sides of pan, edges touching and rounded sides out. Brush with Grand Marnier. Whip cream till stiff. Put the mango nectar into a small heat-proof bowl and sprinkle the gelatin over it. Set aside for 5 minutes. Whip cream cheese with sugar in food processor. Add the 2 packages of defrosted mangoes Or 4 fresh mangoes peeled and diced pulse till pureed. Heat in microwave oven nectar 20 seconds then add to mango cheese mixture,pulse. Quickly pulse in whipped cream with the mango cheese mixture. Spoon mango mixture into pan. Cover with plastic; chill until set, at least 5 hours. Remove springform and tie cake with a pretty peach colored ribbon. Serve with Raspberry Sauce!
Mix all the ingredients except lemon pepper, and form into a disk shape. Sprinkle sides, top and bottom with lemon pepper. Chill 24 hours or up to 3 days. Serve with crackers.
In a saucepan combine 1/3 cup of the sugar and the cornstarch. Stir in the milk and ook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Reduce heat to low. Add egg yolks, one at a time, beating after each one. Simmer for one more minute. Remove from heat and add vanilla. Cool custard and refrigerate until cold (at least one hour, but can sit in refrigerator until serving time). To prepare meringue, in a saucepan, combine egg whites, remaining sugar (1/3 cup), water and cream of tartar, beating with portable beaters or a whisk. Cook over low heat until egg whites reach 160 degrees F but do not boil. Pour into bowl of electric mixer and continue beating until softr peaks form. To serve: line dessert dishes with sliced kiwi, spoon custard over fruit and top with merinque.
In a large pot, melt butter and mini marshmallows over low heat (about 5 minutes). You can also do this in a large bowl in the microwave, checking and stirring every couple minutes. Remove the mixture from the stove and use a wooden spoon to stir in puffed corn cereal and diced dried fruit. Allow the mixture to cool for about 10 minutes. Using buttered hands, shape each treat by pressing 1/3 cup of the mixture around a Popsicle stick. Add fruit leather husks to the bottom of the ear, slightly moistening them to help them stick if needed.
In a 5 qt or larger stockpot set over medium heat, cook the bacon, stirring occasionally, until crisp and golden, 8-10 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels. Increase the heat to medium high. Add the squash to the pot with the bacon fat and cook until lightly browned, 4-6 minutes (resist the urge to stir too often or it won't brown). Stir in the apple, sage, salt and pepper and cook for about 4 minutes (you'll see more browning occur on the bottom of the pot than on the vegetables). Add the broth, scraping up any browned bits in the pot with a wooden spoon. Bring to a boil over high heat, reduce the heat to maintain a simmer and cook until the squash and apples are very soft, 6-8 minutes. Remove from heat & let cool somewhat. Add about half the bacon to the soup and puree, using a stand or immersion blender (you'll need to work in batches if using a stand blender). Taste and add more salt and pepper if needed. Reheat the soup and garnish each serving with the remaining bacon.
Preheat oven to 350. Grease bottom of 13x9" pan. Stir brownie mix, eggs, water, and oil in large bowl until well blended (about 50 strokes). Spread in greased pan and bake immediately. Bake 34 to 37 minutes if using a glass or metal pan (see box for other options). Brownies are done when toothpick inserted 1 inch from edge of pan comes out clean. Immediately upon removal from oven, sprinkle marshmallows and chocolate chips over warm brownie surface. Return to hot oven for about 2 minutes to melt. Arrange graham crackers on top of hot marshmallows and press down lightly. Cool completely. Cut into servings around graham crackers.
Peel and poach whole, 6 tamarillos in 3/4 cup water and 1/3 cup of sugar until fruit just cooked. Mix into a bowl: 1 cup SR flour, 3/4 cup sugar and 1 tbsp carob powder, and add to this 2 ozs (50 gms) of butter melted in 1/2 cup milk and 1 tsp vanilla. Drain the syrup liquid that the tamarillos were poached in into a cup. Place tamarillos on the bottom of a deep cooking dish and spoon over the pudding mix. Sauce topping: Sprinkle 1/3 cup sugar and 1 tbsp carob powder over pudding mix. Make up the syrup liquid to 2 cups by adding hot water and pour over top of the pudding. Cook in a moderate oven 35-45 minutes. Serve with plain ice cream.
In a large skillet, brown pork in 2-3 T of olive oil. (My uncle also adds a little beer.). Mix all ingredients in a large pot and simmer for at least 3 hours. Let set and cool over night for all spices to blend. Reheat and serve!
Season the chicken with black pepper and ground cumin. In a large skillet sprayed with olive oil cooking over medium heat with sliced onion. Cook until chicken breasts are lightly browned, about 3 minutes. Add the cherry tomatoes, water or broth, chickpeas, harissa and zucchini. Simmer for 20 minutes, stirring occasionally until chicken is done and sauce is thickened. I serve this with steamed couscous.
In the bottom of a mixing glass or shaker, muddle strawberries and simple syrup. Add vodka, limoncello, lime juice and ice. Shake vigorously and strain into a chilled cocktail glass or serve over ice in a small rocks glass. Garnish with a lemon twist and a fresh strawberry. For a Texas-style kick, muddle a piece of fresh jalapeno with the strawberries.
Place bread slices on a tray in a 350 degree oven until they are toasted and dried out, about 15 minutes, turning after 10 minutes. Process to a fine powder in either a food processer or blender. Combine all of the ingredients in a resealable plastic bag and shake. Put in meat one piece at a time and shake to coat evenly.
beat eggs and add pumpkin. stir in rest of ingredients well. preheat oven 450. cook empty and pricked pie shell 8 minutes. carefully pour filling into pie shell. reduce oven to 325. bake for about 45-50 minutes. cool on wire rack.
Brown beef over low heat, break up into fine pieces. Drain. Add beans, smash & mix into beef. Add salt, chili powder, & 2 T of taco sauce; remove from heat. Wrap tortillas in towel & microwave 20-30 seconds to soften. Heat oil in deep fryer. Spread meat mixture on center of each tortilla. Fold tortilla over & press closed. Drop each taco into hot oil & fry until crispy. Drain cooked tacos on paper towels. Open shells & add 1/2 slice cheese, lettuce, and taco sauce. Spend next several hours on treadmill.
Mix all ingredients in a microwavable bowl. Microwave 1 minute at high. If needed, add 30 seconds at a time until center is set. It will billow up in the bowl - that's ok! Let bowl cool 1 minute, then turn onto cooling rack. Let cool completely. Slice like a burger bun for two slices of bread or one sandwich bun.
Boil 1 quart of water, remove from heat, add tea bags and steep for 20 minutes. While tea is steeping, place sugar in 1 gallon container. After steeping is complete, drain tea bags back into tea and discard bags. Add hot steeped tea to sugar in 1 gallon container and stir well (until all the sugar dissolves). Add about 3 quarts of cold/ice water to 1 gallon container, (leave a little room for the syrup) -- stir well. Last, add 3/8 cup raspberry syrup to entire mixture and stir well. (Adding the syrup to the 1 quart of concentrated hot tea earlier results in a slight bitterness I did not like). Place in refrigerator until well chilled, serve over ice -- Enjoy!
Cook pasta in a pot of boiling salted water according to package directions, drain. Combine bread crumbs and 2 Tablespoons parsley in shallow bowl. Pound breasts between 2 sheets of plastic wrap with a meat mallet to 1/2" thickness and season with salt and pepper. Coat both sides with crumb mixture. Heat reserved sundried tomato oil in a a saute pan over medium-high heat. Arrange cutlets in pan; saute until brown, 4 minutes per side. Transfer cutlets to a plate and tent with foil. Melt butter in same pan. Add onions, tomato paste and garlic; cook until onions soften, about 2 minutes. Remove pan from heat. Add vodka and return pan to heat; cook until reduced by half; 2-3 minutes. Add broth and sundried tomatoes and simmer 3 minutes. Stir in cream and pepper flakes; reduce heat to medium-low and simmer 2 minutes. Add pasta, pecorino and remaining 4 Tablespoons parsley; season with salt and pepper. Divide pasta among 4 plates and top with cutlets.
Heat oil over medium heat; add in onion and saute for about 3 minutes, then add in garlic and saute for 2 minutes. Add in chili powder, paprika, cayenne, salt and black pepper; stir for 1 minute. Add in all remaining ingredients; bring to a boil stirring with a wooden spoon to combine. Reduce heat to low and simmer uncovered stirring occasionally for 1 hour over low heat (do not cover the pot or the texture and flavor will be affected, if you have a splatter screen then use it to cover the pot). Cool to room temperature then cover and refrigerate for 24 hours or more before using.
In a medium nonstick saucepan, heat 1/2 of the butter over medium-low heat. Add the rice and cook, stirring frequently, until golden, about 6 to 7 minutes. Add the chicken stock and salt. Bring the mixture to a boil. Reduce the heat to medium-low and simmer covered for 20 to 25 minutes until the rice is tender and all the liquid is absorbed. Remove the pan from the heat and rest covered for 5 minutes. In a large skillet, melt the remaining butter over medium heat. Add the garlic and cook, stirring frequently, for 1 to 2 minutes until aromatic. Add the shrimp, lemon juice, and hot sauce. Cook for 2 to 3 minutes until the shrimp is pink and cooked through. Stir in the cream and heat through. Season with salt and pepper, to taste. Using a fork, fluff the rice and arrange on a platter. Spoon the shrimp cream sauce over the rice and serve.
Heat 2 teaspoons of the vegetable oil in a heavy saute pan over high heat. Season both sides of the halibut fillets with salt and pepper. Once oil is hot, add seasoned halibut. Sear the fish until it's just cooked through, 3 to 4 minutes each side, depending on thickness. Remove to a platter and keep warm. Add remaining oil to the saute pan and, over medium-high heat, saute onions, garlic, fava beans and shiitake mushrooms until the onions are tender, about 3 to 4 minutes. Add chicken broth, bring to a boil and cook until reduced by half, scraping up any browned bits from the bottom of the pan. Remove from heat and whisk in butter, tarragon and lemon juice, and season to taste with salt and pepper. To serve, place rice in middle of each plate and place halibut fillet on top of rice. Using a slotted spoon, spoon the fava bean and shiitake mixture over the fillets, then drizzle with the pan sauce. Garnish with reserved green onion tops. Note: Find Walla Walla spring onions at farmers markets and specialty markets. You can substitute 4 to 6 scallions. Note: To blanch and peel fava beans, boil shelled beans for about 50 seconds. Remove beans from pot and immediately plunge into cold water. Drain beans and remove whitish skins, using your fingernail to open the spongy skins, and then pinch the beans free.
In a large bowl cream together cream cheese and butter. slowly sift in flour and salt. Shape into 2 balls, wrap in plastic and chill for at least 3 hours or overnight (I chill overnight) in the fridge. Roll out on a floured board and use as you will.
Finely chop all vegetables including tomatoes and potato. Drain soaked beans, discarding liquid. In a medium pot, add olive oil and butter. When oil is hot, add chopped carrot, onion, celery, tomatoes. Saute, but do not brown. Add chopped potato, paprika, and chicken stock. When this reaches a boil, add kidney beans and turn down heat to a simmer. Add tomato paste . Let cook 45-60 minutes, stirring occasionally. When beans are soft to the touch add sausage and cayenne pepper. Season to taste.
Clean potatoes well and remove any bruised or pitted sections. Don't remove skin. Slice potatoes in half, then in thirds to create wedges. Soak potatoes in a large bowl of water for at least a half hour and up to two hours. This helps eliminate some of the starch. NOTE: You can skip this step if time is an issue, but they always come out better for me when I soak them for awhile. Preheat oven 475°F. Place wedges on ungreased cookie sheet with skin side down. Sprinkle on salt, Old Bay seasoning, and top with chopped fresh dill (if using). Flip potatoes over onto one side. Bake potatoes 30-45 minutes at 475F or until golden and bubbly on outside, tender on inside. (Flip onto other side after 15-20 minutes of cooking.). Note: Be sure that potatoes are brown and crispy before removing from oven. I've found that it's hard to overcook these, but easy to undercook. Topping suggestions: ketchup, dijon mustard, ranch dressing, sour cream, barbeque sauce, or honey-mustard. (You can add extra salt if that's what you like). Enjoy these as you would french fries without all the grease and sodium!
heat skillet over med hi heat with a tablespoon of butter. slice chicken thighs into strips and add to skillet, season and cook until done. remove chicken to a large serving bowl and cover. add 2 T butter to skillet and saute juliened carrots, then add juliened pepper and chopped onion. when tender place ontop of chicken in the bowl add parm cheese. prepare noodles according to package strain and put on top of chicken and veggies. add sauce and mix well I would add peas and mushrooms to this or other variations just to make it different.
Place all in food processor. Pulse a few times until well mixed. Chill or grab the crackers right now. (Cook time is time needed to boil pheasant in salt-seasoned water).
Heat oven to 350 degrees. Mix all ingredients together and spread in glass pie plate or any oven safe serving dish. Bake 20-25 minutes or until spread is bubbly. Serve as a spread with toasted baguette slices or as a dip with tortilla chips (our favorite way!).
Ginger Dressing: Place mirin, rice vinegar, ginger, sugar, oils and sesame seeds in a bowl and whisk until well combined. Set aside for 10 minutes. Meanwhile, bring a saucepan of salted water to the boil over high heat. Add sugar snap peas and cook for 2 to 3 minutes or until bright green and tender. Drain and refresh under cold water. Pat dry with paper towel. Place sugar snap peas, avocado and salad leaves in a large bowl. Pour over dressing and toss gently to combine.
For Sauerkraut Cakes: Preheat oven to 250 degrees Fahrenheit. Pat sauerkraut dry between paper towels to remove as much moisture as possible. Transfer well drained sauerkraut into a bowl and stir in eggs, flour, onions, salt and pepper; stir until combined. Heat 1/2 inch of oil in a 12 inch heavy skillet over medium-high heat until hot but not smoking. Fill a 1/4 cup measure 3/4 full with the sauerkraut mixture. Turn out into hot oil using a fork. Release and flatten to 3-1/2 inch diameter with the fork. Form 2 more cakes in the skillet the same way; then fry, turning over once, until golden (about 4 minutes). Transfer the cakes with a slotted spatula to a paper towel to drain; transfer to a baking sheet once drained. To keep warm, place cakes in the pre-heated oven in a shallow baking pan. Fry more cakes in the same manner with remaining ingredients. For Kielbasa: Brown keilbasa in 2 batches in oil remaining in skillet over medium heat and turn occasionally until browned. Transfer to paper towel to drain; serve with sauerkraut cakes and noodles or mashed potatoes.
Preheat oven to 350°F. Make potatoes according to box directions. Meanwhile brown ground beef with onion. Stir everything, except the cheese, together in a greased 13x9 in dish. Top with cheese. Bake for about 30 min -- or until cheese is melted.
Place horseradish in a small saucepan. Add flour, salt, paprika and butter; pour in cream and cook until thick and smooth, stirring constantly. Remove from heat, pour over egg yolk, stirring constantly; return to saucepan and cook for 30 minutes on low heat. Serve at once.
Heat oil in a heavy, large Dutch oven over medium-high heat. Add onions, and saute over medium heat until tender, about 5 minutes. Add butternut squash, bell peppers and garlic; saute 10 minutes. Add broth; cover and simmer until vegetables are tender, about 10 minutes. Add kale and sage; cover and cook until the kale wilts, stirring often, about 10 minutes. Add beans and olives, and stir until heated through. Season to taste with salt and pepper. Transfer the stew to large, shallow bowl. Sprinkle generously with grated cheese, if desired. *Note: Substitute Kalamata olives, sold at Greek and Italian markets and some supermarkets. Servings: 8. Nutritional Information Per Serving: Calories 390; Total fat 10g; Saturated fat 1.5g; Cholesterol 0mg; Sodium 470mg; Carbohydrate 68g; Fiber 15g; Protein 14g; Vitamin A 840%DV; Vitamin C 470%; Calcium 35%DV; Iron 35%DV. *Daily Value.
Fill a highball glass with ice. Pour vodka in glass (I like Skyy or Grey Goose). Top with tonic water (I use diet tonic water at home). Squeeze lime wedge(s) over the drink, drop wedge(s) into drink, and lightly stir. Enjoy!
Soak the dried rice noodles in cool or lukewarm tap water for 40 minutes to one hour, or until the noodles are limp but still firm to the touch. While the noodles are soaking, mix the fish sauce with the tamarind juice and palm sugar; stir well to melt the sugar. Taste and adjust flavors to the desired combination of salty, sour and sweet. Prepare the remaining ingredients as instructed. When the noodles have softened, drain and set aside. Heat a wok over high heat until it is smoking hot. (Note: If your wok is small, do the stir-frying in two batches. The recipe may also be halved to serve two.) Add 2 teaspoons of oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through. Salt lightly with a sprinkling of fish sauce and remove them from the wok. Reserve 1 teaspoon of the remaining oil, add the rest of the oil to the wok and swirl to coat the wok surface, wait 20 to 30 seconds for it to heat. Add the tofu, frying 1 to 2 minutes, or until the pieces turn golden. Add garlic and stir-fry with the tofu for 15 to 20 seconds. Follow with the sliced shallots and cook another 15 seconds. Add the dried shrimp, sweetened salted radish and ground dried chillies. Stir and heat through a few seconds. Add the noodles and toss well with the ingredients in the wok. Stir-fry 1 to 2 minutes and when most of the noodles has changed texture and softened, push the mass up along one side of the wok. Add the reserves teaspoon of oil to the cleared area, crack the eggs onto it and scramble lightly. When the eggs have set, cut into small chunks with the spatula and toss them in with the noodles. Add the sweet-and-sour seasoning mixture. Stir well to evenly coat noodles. If the noodles are still too firm to your liking, sprinkle 1 to 2 tablespoons of water over them to help cook. Taste and adjust flavors as needed to your liking by adding more fish sauce or tamarind juice; if the noodles are not sweet enough, sprinkle in a small amount of granulated sugar. When the noodles are cooked to your liking, toss in 2 of the 3 cups of bean sprouts and the garlic chives (if using). Sprinkle with half the chopped peanuts and return the shrimp to the wok. Stir and when the vegetables are partially wilted, transfer to a serving platter, or dish onto individual serving-size plates, and garnish with the remaining bean sprouts and chopped peanuts, the lime wedges, cilantro and green onions.
Season chicken liberally with onion powder, garlic powder, chili powder, basil, and oregano. Place in Instant Pot with 1/2 cup broth or water. Set pressure cooker to "Manual," High Pressure, 20 minutes. Once the pressure cooking time has finished, carefully turn the valve from "sealing" to "venting" to quickly release the pressure. Beware of the steam! Place the chicken onto a plate or cutting board and let it cool. Shred with 2 forks once cool. Set aside for later. (Steps 1-4 can be done well ahead of time). Set pressure cooker to "Saute," normal heat. Add olive oil to your pressure cooker insert, add carrots, celery, and onion. Saute for 10-12 minutes. Add garlic and saute for another 1-2 minutes. Add bay leaves and broth, secure pressure cooker lid, and set to "Manual," high pressure, for 3 mins, do a quick pressure release. Stir. Add noodles, secure pressure cooker lid, and set to "Manual," high pressure, for 4 mins (or half the recommended time for your pasta). Again do a quick pressure release. Stir in shredded chicken and lemon juice, season with salt and pepper as needed. Serve with fresh bread or rolls.
Heat up 1 cup of very hot water (not necessarily boiling, but pretty hot) in a Pyrex measuring cup. Add the powdered ingredients, stir until dissolved, and transfer to your 2 liter bottle(or larger). If using honey, then pour out your honey into the Pyrex cup. Add honey to the 2 liter bottle, let it pour for 30 seconds, use 1 cup of hot water to rinse out the residual honey from the Pyrex measuring cup into the bottle. You should have a total of 2 cups of water in the bottle along with all of the ingredients sans the lemon juice. Measure out the lemon juice in the mostly clean Pyrex cup and add to the bottle. The concoction will foam up ... don't panic. Stir/shake to mix all of the ingredients. The foam will dissipate momentarily. Add the remaining water (~6.2 cups) to top off the bottle and serve over ice. You may want to stretch this recipe by adding Airborne tablets or equivalent and additional water.
Cube stale lo-cal buns. I use tin foil as a cookie sheet base. Spray tin foil with butter flavored Pam cooking spray, the spread bread crumbs out and then spray with Pam. In a separate bowl, mix all dry ingredients together then shake on top of bread crumbs evenly. Then spread parmesan cheese on top of that and broil for 5 minutes.