HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil chicken in the water with cardamoms and salt, until soft and tender (1 hour). Remove chicken to an oven tray. Strain chicken broth into a big bowl and pour back into the cooking pot. Add rice to the broth, taste for salt. Cook rice till extremely soft and mushy. Add milk and simmer for 10 minutes, stirring continually on low heat. Heat ghee and mastikah in a saucepan on the stove till mastikah melts (it would not work in the microwave). Add melted mastikah to the rice and mix well. Switch heat off close pot and rest for 10 minutes. Pop chicken under the grill to redden. Place rice onto serving plate arrange chicken over the rice. Serve with doggos (recipe #110095) and Arabic salad (recipe #90140).
In a large pot, combine chicken broth, garlic and ginger; bring to a boil over high heat. Add rice and reduce the heat to med-low; simmer until the rice is tender, 12 to 15 minutes. Stir in soy sauce and sesame oil. Add chile paste to taste. Add chicken and heat until warmed through. Ladle the soup into bowls and garnish with scallions and sesame seeds.
Spray an 8-inch square pan. Slowly add in sugar to softened cream cheese. Mix, combining well. Blend in the salt and vanilla extract. Pour mixture into greased pan. Refrigerate overnight--or about 5 hours. You may cut into bars/cubes, OR use a interesting shaped cookie cutter!
Heat oil in a large skillet about 3 minutes or until it's "shiny" and hot. Combine all the diced veggies except beans. Put veggies into the heated skillet and cook over medium heat until onions are slightly brown, about five minutes. In a heavy 2 quart saucepan or dutch oven, reduce the balsamic vinegar over medium heat until half remains and it becomes "syrupy". To the vinegar add the black beans, vegetable mixture, and 1/2 cup of the water. Simmer on medium low for 10-15 minutes, then incorperate the tomato paste and the rest of the water into the mixture. Stir until well combined. Simmer another 10-15 mintes, stirring mixture often to prevent sticking to the bottom of the pan. You may choose to reseason at this time if you like a more intense flavor. Have a taste to see! Serve with crusty baugettes, sour cream garnish, and a cold beer. Enjoy!
Set oven to 350 degrees. Butter a 13 x 9-inch baking dish. Grate the peeled carrots and parsnips on a large-sided grater (or use a food processor). Measure out 3 cups each of grated carrots and parsnips, then place in a large bowl. Measure 2 tablespoons flour with 1/2 cup grated Parmesan cheese in a small bowl, then add to the grated veggies in the bowl; toss to combine, then set aside. In a saucepan melt butter over medium heat; add in 1/4 cup flour and cook stirring/whisking for 2 minutes. Gradually add in the full-fat milk, stirring/whisking continuously until the mixture starts to bubble; remove from heat. In a small bowl whisk together whipping cream, eggs, seasoned salt, black pepper, nutmeg and cayenne (if using) gradually stir this mixture into the hot milk mixture; whisk until combined. Pour the mixture over the grated veggies; mix well with a wooden spoon to combine, then transfer to the prepared baking dish. Sprinkle with about 1/2 cup (or more) Parmesan cheese. Bake uncovered for about 50 minutes or until golden and bubbly. Delicious!
Heat a heavy skillet over high heat; add raw rice; cook, stirring, and shaking pan, for 3 minutes, or until golden. Cool rice slightly; blend to a coarse powder in a blender or spice mill. Stir-fry meat, shallots, and garlic till meat is browned; drain off all excess fat. Stir in rice powder, lemon juice, fish sauce, soy sauce, mint, sugar, and cayenne pepper. Mound meat in the center of serving tray; arrange romaine leaves and bean sprouts on either side of meat. Garnish with bell peppers, mint sprigs, and chili slivers. Serve with additional soy sauce or fish sauce, if desired. To eat, use romaine leaves to scoop up the meat, top with sprouts, peppers, mint, and any extra sauce.
Fill a medium size pot with water and add red pepper flakes, bring to boil, add penne noodles. Cut chicken into pieces and cook thoroughly. Set aside and keep warm. Saute mushrooms. Thaw spinach and drain out all excess water. In a large saucepan mix Alfredo sauce, tomatoes, tomato sauce, mushrooms, spinach and more red pepper flakes (to taste). Simmer on low for 15-20 minute. Drain pasta and place in a large serving bowl. Add chicken to pasta and stir. Add sauce and stir. Serve immediately and sprinkle with Parmesan cheese and additional red pepper flakes if desired.
Heat oven to 350°F. Butter and flour (2) 8-inch or 9-inch round baking pans. Beat butter and sugar in large bowl until fluffy. Add eggs and vanilla; beat 1 minute on medium speed of mixer. Stir together flour, cocoa, baking soda and salt; add alternately with water to butter to mixture, beating until well blended. Pour batter into prepared pans. Bake 35-40 minutes for 8" layers or 30-35 for 9" layers or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with One-Bowl Butter cream Frosting or Fluffy Peanut Butter Frosting. One Bowl Buttercream Frosting: Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beat to spreading consistency (additional milk may be needed.). Stir in vanilla. About 2 cups frosting. Fluffy Peanut Butter Frosting: Gradually stir milk into flour in small saucepan. Cook over low heat, stirring constantly, until very thick. Transfer to medium bowl; press plastic wrap directly on surface. Cool to room temperature, about 1/2 hour.(If you are going to use this frosting - make it while you bake the cake. Add sugar, peanut butter, shortening, vanilla and salt. Beat on high speed of mixer until frosting becomes fluffy and sugar is completely dissolved. About 3 cups frosting.
Preheat oven to 375°F. Heat the olive oil in a large skillet over medium heat. Cook the chicken with the onions and garlic. Meanwhile, in a medium bowl, beat the cream cheese and 1 tablespoon melted butter until smooth. Stir in the cooked chicken, onions and garlic. Add the salts, pepper and milk. Mix well. Separate the crescent roll dough into the eight triangles. Dollop a tablespoon of filling into the center of each triangle and fold the corners up to seal. Press and seal firmly. Place on ungreased baking sheet or stone and repeat with the remaining dough and filling. Brush the tops with the melted butter and sprinkle with the bread crumbs (optional). Bake for 11 - 13 minutes, or until golden brown. Recipe Note: To heat up leftovers, bake in a preheated 350F oven for 10 minutes.
In a bowl soak the bread in the milk until it soaks up most of milk. Once bread has done this, remove from bowl,disgard milk, roughly brake bread apart and place all of the other ingredients in a bowl with the bread and mix together. Roll the mixture into small/medium sized balls with your hands. Brown meat balls in pan with oil then place into oven for 10 minutes at 225 degrees. Add to a great Italian sauce and simmer for 60 minutes.
Cut chicken into pieces, cut each breast half into halves and remove skin. Mix flour, paprika, basil, salt, oregano, pepper and marjoram. Coat chicken with flour mixture. Heat oil in 4-quart Dutch oven until hot. Cook chicken until brown on all sides, about 15 minutes. Add olives, carrots, onions and potatoes; pour chicken broth over vegetables. Heat to boiling; reduce heat. Cover and cook until chicken is done, about 45 minutes. Remove chicken and vegetables; keep warm. Mix cornstarch and cold water; stir into liquid in Dutch oven. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve sauce with chicken.
In slow cooker combine the meat, soups, onions, Worcestershire sauce, water, beef bouillon cube, garlic cloves, onion soup mix, mushrooms, salt, pepper, Lawry's Seasoned Salt, and dried parsley. Mix well. Cook on low setting for 8 hours. Put the cream cheese in the microwave for about 30 to 40 seconds or until it becomes creamy when mixed with a spoon. Once it is creamy, add it to the slowcooker and mix well. If the sauce seems a little on the thin side, take 1/8 cup of water and mix in a heaping tbs of corn starch. Once the cornstarch is dissolved in the water, add it to the crock pot and stir well. The sauce will begin to thicken up. Boil the noodles according to package directions. Serve Beef Stroganoff over hot noodles with a tossed salad on the side. Enjoy.
Brown ground beef and onion and drain. Add remaining ingredients. Bring to a boil, then reduce heat, cover, and simmer for 10 minutes.
In a skillet, heat the oil over medium heat; cook the onion, peppers and garlic for about 3 minutes or until the onion is softened and the peppers are tender-crisp. Remove from heat; stir in the roast beef, 1/2 cup of the taco sauce, cumin, and pepper to taste. Spoon about 3/4 cup of the meat mixture down the centre of each tortilla. Sprinkle with 1 tbsp. of the cheese. Fold the tortilla over the filling, overlapping the edges slightly. Arrange, seam side down, in an 11 x 7-inch baking dish. Spoon the remaining taco sauce over the tortillas; spoon the sour cream down the centre. Sprinkle with the remaining cheese. Bake in a 350 degree F oven for about 30 minutes or until heated through. Sprinkle with green onions.
Drain all fruits, reserving 1/2 cup of mixed juices. Place fruit in layer in 8x8-inch glass baking dish. Mix brown sugar and spices with reserved 1/2 cup mixed fruit juice. Pour over fruit. Bake at 350 degrees for 45-60 minutes.
Preheat oven to 350°F Line a 9" by 13" baking pan with nonstick foil. Combine cake mix, eggs, oil, water, and Chambord Liqueur. Fold in semi-sweet chocolate chips. Pour into prepared baking pan and smooth. Bake 35-40 minutes. Cool to room temperature before cutting. Dust with confectioners sugar (optional) and slice brownies into 3" squares. Top with ice cream and 3-4 ounces of Chambord. (optional).
Preheat oven to 375; butter a square baking pan or casserole dish. Place apple slices in pan, sprinkle with berries. Mix topping ingredients; sprinkle over fruits. Bake 30 minutes; serve warm with ice cream or serve cold with whipped cream.
Into a casserole, brown salt pork cubes over medium heat. Remove and, if desired, reserve salt pork cubes. Saute chopped onion and leek in salt pork fat. Stir in lentils. Pour in broth; bring to a boil. Lower heat; mix in minced celery and carrot, crushed garlic, bay leaf and chopped parsley. Simmer for 1 hour or until lentils are tender. Season. Serve really hot, garnished if desired with reserved salt pork cubes.
place bread cubes in a 1-1/2 qt casserole dish. Mix together remaining ingredients and pour over bread. Bake@ 350 for 40-45 minutes. Enjoy!
Score the skin of the duck breasts. Heat a heavy-bottomed frying pan. Cook the duck breasts on medium heat, skin side first. After 8 min, turn them over without piercing them and cook for another 6 minute Season with salt and pepper. Keep the breasts warm on a plate, covered with aluminium foil. Discard the cooking fat and in the same frying pan, bring the sherry vinegar to the boil and reduce for 1 min on a high heat. Add the Cherry brandy and the Griottines, cook for about 5 min on low heat, shaking the pan from time to time to move the fruit without damaging them. Return the duck breasts to the pan, with the cooking juices from the plate. Reheat them with the cherries for 2 to 3 minute. Cut the breasts into slices. Arrange them on warm plates, sprinkle with chopped tarragon, add the Griottines and serve immediately with a small herb salad garnished with croutons and lardons.
Add vegetables to food processor until roughly diced. Add to skillet with sesame oil and saute until tender. Add pork and cook through, adding soy sauce as it cooks. Serve with lettuce, rice and dipping sauce. If you have extra meat filling leftover, it freezes very well.
In a small skillet, saute celery and onion in butter until crisp-tender. Place in a bowl an add mayonnaise, soup, peas, lemon juice, and salt. Stir in cooked chicken and rice. Transfer to a greased 11x7x2" baking dish. Sprinkle with potato chips and bake uncovered at 350 for 25 to 30 minutes or until heated through.
Preheat the oven to 350°F, adjust a rack to the middle position. Spray a 12 cup regular size muffin tin with some nonstick spray. Whisk flour, salt, and baking powder in a large mixing bowl and set aside. Whisk egg, sugar, and vanilla together until combined, then whisk in the sour cream and melted butter. Scatter half the berries in the flour mix and scatter the rest in the sour cream mixture. Add the sour cream mixture to the flour and fold to combine, take care not to smush the raspberries too much. There should be not large pockets of flour but small streaks may remain. Do not over mix. The batter will be very thick. Divide the batter evenly into the tin (a very large cookie scoop is excellent for this). Mix all of the ingredients for the streusel together and top each muffin with a small spoonful, then spread the filling out over the top of the muffin. Bake for about 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Gently pick the muffins out of the tin and cool them on a rack, flipping them out may cause the topping to fall off.
Preheat oven to 425°F degrees. Cook noodles, drain and set aside. While the noodles are cooking in a skillet melt half the margarine over medium heat saute the onions and celery until tender about 7 minutes; set aside. In a bowl combine; cottage cheese and mayonnaise. Stir in noodles and celery, onions, tuna, and Worcestershire sauce. Salt and pepper to your taste. Put noodle mixture in a 1 1/4-quart casserole dish. Sprinkle with crumbs and dot with remaining margarine. Bake until it turns golden brown (about 25 minutes). Serve immediately.
Brown ground beef adding onion and garlic towards the end of browning over medium heat. Add everything else. Let it cook and stew for at least an hour -- preferably longer. I like to make it in the crockpot and let it cook all day long. And it is even better the next day!
Combine marinade ingredients and pour over shrimp. Let shrimp marinate for 10 minutes while assembling remaining ingredients. Heat 1 T oil in a large frying pan. Add almonds to oil and stir-fry for 2 minutes or until browned and crisp, then remove almonds from pan. Add green or red pepper to pan and stir-fry for 2 minutes. Add green onion to pepper and stir-fry for an additional 2 minutes. Remove pepper and onion from pan and set aside. Heat remaining 1 T oil in skillet until hot. Remove shrimp from marinade (reserve marinade) and stir-fry for 2- 3 minutes or until shrimp turns pink. Add reserved marinade, pepper and onions, peas, and water, and stir-fry for an additional 2 minutes more, until peas are heated through. Top with reserved almonds before serving.
Cook rice or use left overs. Set aside. In a wok, over medium-high heat add olive oil. Let the wok get hot, then add in the celery and carrots. Cook for 2 minutes stirring. Add onions. Cook 2 minutes. Add garlic and chili paste, and cook for 1 minute, stirring as you cook. Turn heat down to medium, then add in the rice. Mix rice in well with vegetables. Add soy sauces, and mix well. Let rice get nice and hot before serving. Serve.
Rinse salmon and pat dry. Remove any bones that are sticking out. Rinse limes. Put 3/4 cup mayonnaise in medium bowl. Cut limes in half. Ream juice of limes into bowl. Mix with whisk or fork until smooth, taking care to remove any seeds that get in the bowl. If necessary, add more mayonnaise until mixture is consistency of a smooth, fairly thin cream sauce WITH NO LUMPS. When mixture is smooth, add dill to taste. Crumple between fingers before adding to release extra flavor. Add salt to taste. Mix until dill and salt are evenly distributed. Add salmon to mayonnaise-lime mixture. Prepare a nonstick frying pan: spray with non-stick cooking spray and place on stove over medium-high heat. When pan is hot, carefully place salmon in pan. (If you are doing more than two steaks, you may need to do this in shifts, two at a time.) With a pastry brush, brush additional mayonnaise-lime mixture over the top surface and sides of the salmon periodically. When salmon is opaque about halfway through and lightly browned (about 2 to 4 minutes), brush salmon once more and flip. Brush sides a few more times, then allow to cook through (about 2 to 3 more minutes.) Salmon is done when opaque and firm all the way through the thickest part. Remove salmon from pan and serve while very hot!
Preheat oven to 400°F Line baking pan with parchment paper. Cut each squash lengthwise in half (from tip to stem) then scoop out seeds and strings. Make a small slice on bottom of each half so it sits flat. With pastry brush, coat squash cavities with oil. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place halves, cut side down, in prepared pan and roast until tender but still firm, about 30 minutes. In a large skillet, heat oil over medium heat. Add onions and cook, stirring often, until translucent. Add seitan and cook 2 minutes. Stir in garlic, celery, bell pepper, mushrooms, sage, rosemary, salt and pepper and cook, stirring occasionally for 10 minutes. Stir in parsley and remove from heat. In large bowl, combine cooked vegetables, cornbread, tamari, and vinegar and mix well. Stir in enough broth so that stuffing is moist enough to hold together when pressed but not soggy. Adjust seasoning to taste with tamari, vinegar, salt and pepper. Remove squash from oven and reduce heat to 300°F Carefully turn squash; fill each cavity with 1/2 cup stuffing. Return squash to oven and bake until topping begins to brown, about 25 minutes. Serve hot.
Preheat bbq grill to high. Prepare gratinata sauce by melting 3 tbls of butter over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the marsala wine and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover sauce and remove from heat. Cook pasta following directions on the package (7-9 minutes in boiling water). You want the pasta tender, but not mush (al dente). Strain pasta and set it aside when it's done. Pound the thick end of your chicken breast a bit with a kitchen mallet to make them a uniform thickness. Rub chicken with olive oil, then sprinkle on a bit of salt and pepper. Spear the shrimp on skewers (6 per skewer should work fine), then rub them with oil, and sprinkle with salt and pepper. Grill chicken for 5 to 6 minutes per side. Grill shrimp for 2 minutes per side. When chicken is done, slice each breast into strips. Preheat oven to 500 degrees. Build each dish in a large shallow baking dish. Or you can use a 9 inch glass or ceramic pie plate. Load 3 cups of pasta into each baking dish. Add one quarter of the chicken, 3 shrimp, and 2 tbls of prosciutto onto each serving. Spoon 3/4 of a cup of gratinata sauce on each serving and toss to coat. Combine 3 tbls of grated Parmesan cheese with 1 1/2 tsp paprika, then sprinkle about 1 tbls of this mixture over the top of each serving. Bake the dishes for 10-12 minutes, or until tops begin to brown. Arrange 3 pimentos on the top of each serving, then jab a sprig of rosemary into the center an serve.
Preheat Oven, Get out bowl, spoons and ingredients, and Grease and Flour Pan. Remove 5 crayons, 2 toy cars and One stuffed Bear from kitchen table. Measure 1 Cup Flour. Remove childrens hands from flour, wash flour off children. Measure one more cup flour to replace flour on floor and table. Put flour, baking powder and salt in a sifter. Get dust pan to sweep up pieces of broken bowl children have knocked onto the floor. Get another bowl, answer phone, return to table. Get greased pan and a new bowl, remove crayon from pan. Go look for quiet children Answer phone again. Return to kitchen and take greased pan from child, who flees, knocking new bowl off of table -- again. Wash floor, table, walls, dishes and children. Call local bakery. Go Lie down.
Heat oil in a large saucepan or soup pot. Add the lamb, onion and garlic and saute until lamb is browned. Add the salt, pepper, 1 tsp cumin, cayenne and saffron or turmeric and saute a minute more. The original recipe calls for the sliced tomatoes to be added with the second onion/parsley/cumin; if you would rather do it this way, do not add them in the following step. Add water and tomatoes (if using here) and bring to a boil. Reduce heat, cover and simmer for about 45 minutes. Add the green beans and simmer for about 10 minutes more, until almost tender. Add the sliced onion, tomatoes (if using here), parsley and remaining 1 tsp cumin. Simmer for about 10 minutes more. Serve hot over couscous.
In a large saucepan of boiling salted water,cook beans until bright green and tender crisp, about 2 minutes. Drain well and toss with olive oil, tomatoes, salt and pepper. Transfer to a platter and sprinkle with almonds.
Combine orange juice and cranberries in a small bowl. Let stand for 15 minutes. Combine wheat berries, apple and pecans (and grapes if using) in a large bowl; stir gently. Drain the cranberries, reserving the juice. Stir the cranberries into the wheat berry mixture. Whisk the reserved orange juice, vinegar and oil in a small bowl until combined. Add Agave/honey if using. Season with salt and pepper. Pour over the salad and stir gently to coat. Refrigerate for at least 30 minutes to allow the flavors to combine. Serve cold or at room temperature.
Combine artichoke hearts, green pepper, cheeses, ham, salami, onion, and salt, pepper, and hot sauce to taste. Set mixture aside. Break spaghetti into pieces to make it easier to eat in a salad. Cook spaghetti according to package directions; drain well. Add spaghetti to artichoke mixture. Mix the dressing: Combine the oil, vinegar, garlic, sugar, 1/2 tsp salt, basil, oregano, and 1/4 tsp pepper in a jar. Cover tightly and shake vigorously. Pour the dressing over the spaghetti and artichoke mixture. Toss gently to combine.
Saute celery, onion, carrots and garlic in oil. Add spinach and tomatoes and simmer 10 minutes. Add spices and chicken broth. Simmer, covered, until vegetables are tender-crisp. Add water and tortellini and simmer 10- 15 minutes. Remove bay leaf and serve.
Blend all ingredients together with 1/2 cup ice. Add more ice as you wish.
DOUGH: Mix together flour, sugar, salt, soda and cream of tartar in mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in milk until dough clings together. Divide in half. Roll out 1/2 to a 9" circle on slightly floured surface. Place on ungreased cookie sheet. Roll out remaining dough to a 10" circle. FILLING: Mix ground beef, 1/2 cup Hungry Jack potato flakes, 1/2 cup catsup, 2 tablespoons dried onions, 2 tablespoons pickle relish and 1 tablespoon Dijon mustard. Spread filling on 9" circle of dough and sprinkle with cheese. Cover with 10" circle on top of filling. Moisten edges and seal. Brush top with milk. TOPPING: Combine the 3 tablespoons potato flakes, 1 tablespoon cooking oil and 1/4 teaspoon salt. Sprinkle topping over burger. Bake at 375 for 35-40 minutes.
Soak the dried shiitake mushroom until soft and cut into bits. Add olive oil to skillet over medium heat and sautee the garlic Once garlic is slightly browned, add the mushroom and chopped shallots Add the small dried shrimp (you can purchase at any Asian market). After browning all the ingredients, add the ground turkey. Add soy sauce, sugar, cooking wine, and 5 spice powder. Cover and cook until sauce thickens, allowing it to boil first then on low heat. NOTE: Not covering the meat will cause for your "sauce" to evaporate. Garnish with cilantro and serve with sliced cucumber on the side.
Cut off all unecessary fat from chicken breasts. If breasts are thick, cut in half so you butterfly them. Pound down with a mallet so they're not too thick, but not paper thin either. Dip the breasts in your melted butter, both sides. Dip the buttery breasts into the ritz cracker crumbs, on both sides and press firmly so the crumbs really stick to it. Place on a cookie sheet in oven set at 350* for 15 minutes on both sides.