HumbleIntelligence/food-ner-1-Million huggingface dataset:
Note: You can substitute diced regular tomatoes for the plum tomatoes; be sure to drain excess liquid and also you can use diced garlic from a jar. Preheat oven to 400`F In bowl, combine tomatoes,feta, olives, onion, garlic, olive oil and dried basil. Keep 1/2 cup of the tomato mixture in a bowl apart. Spread pizza crust with sauce. Sprinkle tomato mixture over crust and top with Mozzarella cheese. Place pizza directly on the middle rack of the oven. Bake 25-30 minutes or until crust is golden and cheese is melted and is bubbling up. Remove pizza from oven and sprinkle with basil and the rest of the tomato mixture.
melt butter/margarine in fondue pot, small sauce pan or small slow cooker. drain, rinse and press excess moisture out of mushrooms - chop to bite size if needed. saute mushrooms in butter/margarine until warmed through. add cheez whiz, shrimp, mild green chilies and dashes of Worcestershire sauce. Heat on low stirring every few minutes until warm and blended.
Combine all ingredients except plank in large ziploc bag. Marinate in refrigerator for one hour. Soak cedar plank in water while the salmon is marinating. After one hour, heat grill to medium-high heat. Place plank on grill for 3 minutes and then flip it over. Remove salmon from bag and place on plank. Discard remaining marinade. Close lid on grill and cook for 20 minutes, or until salmon flakes easily with a fork in the thickest spot.
Cut chicken into 6-8 pieces. Grind together garlic, ginger, chillies, poppy seeds, cashew nuts and almonds. Heat ghee and fry cloves, cinnamon, shallots. Add in the chicken pieces, 1 tsp salt, ground ingredients and curry powder. Stir to mix and cook covered for 10 minutes. Extract 1-2 cups coconut milk from coconut. Add in salt. Mixed with washed rice and cook it. When the rice has absorbed all the milk, make a well in the center and put the chicken mixture. Cover and allow rice to cook over very low fire.
In a stockpot, cook frozen pepper and onion vegetable blend with 1 tablespoon of butter on medium to medium-high heat for 5 minutes or until peppers are soft and onions are translucent in color. Add potatoes and chicken stock. Bring soup to a boil then cover and reduce heat down to medium-high. Cook for 10-15 minutes until potatoes are tender. Once potatoes are tender, remove lid, add shredded chicken and cream of celery soup. Stir until combined. Cook an additional 5 minutes. This dish was created by Walmart Mom, Heather Batts. Tips. Serve in your favorite soup bowl with crackers. Season with salt & pepper to taste.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 4 minutes on each side or until browned. Remove from pan; keep warm. Add chicken broth, sugar, 2 tablespoons juice, and mustard to pan; cook over medium heat, scraping pan to loosen browned bits. Combine water and cornstarch in a small bowl. Add cornstarch mixture to pan; stir well with a whisk. Bring to a boil over medium-high heat; cook 1 minute or until sauce thickens slightly. Whisk in remaining 1 tablespoon lime juice and butter, stirring until butter melts. Return chicken to pan; simmer 2 minutes or until chicken is thoroughly heated.
Beat the eggs, sugar, and anise oil until thick and piled softly. Sift flour and baking powder together, add in fourths to egg sugar mixture, blending thoroughly after each addition. Drop by teaspoonfuls 2 inches apart onto greased cookie sheets. Set cookie sheets aside in a cool place (not in refrigerator) 8 to 10 hours or overnight. Do not cover and do not disturb! Bake at 350°F 5 to 7 minutes. About 4 dozen cookies. Canadian Family Cookbook.
Combine the flour, salt, pepper, and garlic powder on a pie plate. Melt the butter in a large skillet. Dredge the chicken in the flour mixture and place in the hot skillet. Cook about 8 minutes, turning once, until lightly browned on both sides. Remove to a plate, and cover to keep warm. Add the wine, chicken broth, lemon juice and minced garlic to the skillet. Bring to a boil, scraping the pan to bring up the browned bits on the bottom. Return the chicken pieces to the pan, cover, reduce heat to medium low, and simmer for 10 minutes. Serve by placing a chicken breast on top of a serving of rice or angel hair pasta, and spoon sauce generously over top.
Mix all ingredients. Pour into 1 jumbo muffin tin (6 large muffins) or 1 loaf pan. Bake at 350 degrees for about 25 minutes for jumbo muffins or 45-50 minutes for loaf pan. If using regular sized muffins watch time closely. Test with toothpick for doneness.
In a small bowl mix the first 5 ingredients. Set aside. Halve orange sections, then combine all the rest of the ingredients. Mix the dressing ingredients again and toss with salad to coat well. Cover and refrigerate at least 2 hours until well chilled.
Marinate the pork: In a small bowl combine the pork with the marinade ingredients. In a bowl soak the noodles in warm water for 15 minutes, drain and cut into 3- 4 cm pieces. In a wok heat the vegetable oil over moderately high heat and stir fry 1/4 cup of the shallots, garlic and ginger for 30 seconds. Add pork and chilli and stir fry the mixture, breaking up the lumps until meat is no longer pink. Add noodles, broth, soy sauce, vinegar and sugar and simmer until the noodles have absorbed the liquid. Transfer to serving plate, drizzle with sesame oil and sprinkle with coriander and remaining shallots.
Place 12 cupcake liners in a cupcake pan. Combine graham cracker crumbs and margarine; mix well. Spoon 1 tablespoon of crumb mixture into bottom of each liner and press down gently. Refrigerate until ready to fill. Beat cream cheeses until fluffy and add lemon juice, egg whites, vanilla extract and sugar; beat until smooth. Spoon cream cheese mixture evenly into crumb cups. Bake at 375 deg. for 15 minutes. Cool. Top each cheese cakle with 1 tablespoon cherry pie filling.
Put gelatin mix in bowling water. Stir until dissolved. Add cold water and enough ice cubes to equal 1 1/4 cup of water. Put in blender and blend 30 seconds. Add whipped topping. Blend until smooth. Pour into four dessert dishes. Refrigerate at least 20 minutes or until set.
In a large bowl, whip the cream and sugar together until peaks form. Add the mascarpone, pumpkin and spice and beat just until blended and smooth. Set aside. Cut the ladyfingers in half. Line the bottom of a 9 inch springform pan with half of the ladyfingers. They will be crowded and overlap some. Sprinkle the ladyfingers with 2 T of the rum. spread with half of the cheese/pumpkin filling. Repeat, using the remaining ladyfingers, rum and filling. Smooth the top and cover tightly with plastic wrap and then foil. Place in fridge to chill overnight. To serve: Run a knife around the inside edge of the pan. Release the sides and place tiramisu on a serving plate. Sprinkle the top with the crushed amaretti cookies.
Slice spaghetti squash in half lengthwise, scoop out seeds with a spoon; place squash cut side down in microwave safe dish with 1/3 cup water; Cook about 15 minutes or until tender when tested with a fork. Scoop out the cooked squash from its skin, discard skin; Use a fork to fluff and separate the squash into"spaghetti"- like strands; you can use your hands; Reserve the cooked squash and heat in Microwave just before serving. Melt half the butter in a medium saucepan over medium-high heat; add cream and reduce for about 2 minutes,then add garlic and cheese, WHISK QUICKLY, heating through;Stir in the rest of the butter and parsley. Place spaghetti squash in a large serving bowl, and, pour Alfredo sauce over squash, Garnish with basil and tomatoes, serve and enjoy.
Place half the ice cream in a chilled 16-ounce mug. Pour root beer over ice cream. Scoop remaining ice cream on top. Serve immediately with a spoon and a straw!
Pre heat oven to 180 c of 350f. Grease & line muffin tins with liners. In a blender place - egg, bananas, golden syrup, lite sour cream, canola oil & vanilla. Blend until smooth. In a large bowl combine remaining dry ingredients & make a well in the centre. Pour banana blend into the well and mix until JUST combined (Over mixing will make a tough muffin and exhausts a chef who just wants to go put her feet up). Spoon equal amounts into the 12 holes. Bake for 20 minutes. Allow to cool in tin for 5 minutes before turning out on a rack to cool. Yummy warm with a coffee.
Saute onions and celery, set aside. Brown 1/2 beef to remove fat; drain and add to pot. Add 1/2 ingredients. Brown 2nd half beef and repeat. Mix and then cook on low 5-6 hours. Serve with Trader Joe's cornbread and cubed Jack cheese.
Combine all ingredients in a blender. Fill with ice to the 5-cup level, and process until smooth. Serve immediately.
Bend each asparagus stalk back until the tough root end snaps away. Discard the ends. Wash the stalks and slice diagonally into bite- sized pieces. Blanch the pieces in boiling water for 1 minute, drain at once, and run cold water over the asparagus to stop their cooking. Spread them on a double thickness of paper towels and pat them dry. In a container large enough to hold the asparagus, combine the remaining ingredients and mix well until the sugar is completely dissolved. Add the asparagus and toss to coat each piece with the dressing. Chill slightly--no more than 2-3 hours--before serving. May be served chilled or at room temperature.
Heat 1 tbls. oil in heavy pot on medium high heat. Saute zucchini and red pepper for about 5 minutes till slightly softened. Set aside. Saute onion and garlic until softened in remaining 1 tbls. of oil. Stir in split peas,zucchini and red pepper, ginger, cumin, coriander, and brown sugar and coat with onion/garlic mixture. Add lemon slices, stock, tomatoes, cayenne, salt and pepper (you can add salt and pepper later, but I like to put it in now). Bring to boil, reduce heat to low, cover pot and simmer for about 1 1/2 hours or until peas are tender. If you like your soup thin, add more stock. Take the pot off the burner, discard lemon slices (if rind was left on), and puree soup in blender or food processor. Season if you have not already added the salt and pepper. Sprinkle with coriander (cilantro leaves). Alternatively, you can add the cilantro before you put the soup in the food processor. Serve with a dollop of sour cream. This recipe may be doubled. Enjoy! For a variation, substitute lentils for split peas.
Heat oil, add onions, garlic, shallots, bell pepper, smoked sausage, paprika, salt, and peppers and saute well. Add shrimp pieces, rice and water. Bring to boil, cover, and over very low heat, steam for 20 to 25 minutes. Stir with fork and replace cover.
As mentioned in the description, I usually double all the ingredients and use about 6 or so potatoes (depending on size). What I am looking for is to have enough coating of the ingredients to cover the potatoes and give them the full flavor. Please adjust the amount of potatoes to suit your tastes! Preheat oven to 425°F. Coat a 9 x 13-inch baking dish or a cookie sheet with cooking spray. Whisk together oil, mustard, paprika, thyme, salt and pepper in a large bowl. Chop up potatoes and add them to the bowl with the whisked ingredients. Stir to coat the potatoes. Transfer potatoes to the baking dish or cookie sheet and roast for about 15 minutes. Stir and continue to roast 15 minutes more. What I do is roast the potatoes until they are pretty browned and toasted. I check to see if they are cooked through by piercing them with a fork. If the fork is not going through easily, they need more time. I will also add a piece of Aluminum Foil to the top of the potatoes, turn the oven down to 400 F and continue to roast. The foil will allow the potatoes to get tender in the inside and cook all the way through without burning them. Take out of the oven and cool slightly so that you don't burn your mouth when eating! Also good with some ketchup added to the side!
Preheat oven to 350 degrees. Stir together first 5 ingredients in a large bowl until smooth. Stir in chicken and next 5 ingredients. Spoon into a lightly greased 8" square baking dish. Bake for 30 minutes or until bubbly. Spoon into a serving bowl. Garnish, if desired with fresh cilantro sprig. Serve with tortilla chips.
Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.
Whisk lemon juice, oil, garlic, oregano, salt and pepper in a medium bowl until well combined. Add lettuce, tomatoes, cucumber, chickpeas, feta, onion and olives; gently toss to combine. Divide the salad between 2 plates and top with anchovies. Can be eaten with warm pita breads, if desired.
Bring cranberries, carrots, salt, 1 tablespoon sugar, chicken broth, orange zest, and orange juice to boil, covered, in 12-inch nonstick skillet over medium-high heat; reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5 minutes. Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes. Add the butter and remaining 1 tablespoon sugar to the skillet. Toss the carrots to coat and cook, stirring frequently, until the carrots are completely tender and the glaze is light gold, about 3 minutes. Transfer the carrots to a serving dish, scraping the glaze from the pan into the dish. Season to taste with pepper and serve immediately.
Preheat oven to 350. Pour leftover soup into a large casserole pan. Dump tortilla chips into the soup, mix well. Add salsa to soup & chips if the soup isn't very soupy; mix well. Slather sour cream over the top. Sprinkle on the olives. Sprinkle the cheese over the olives. Bake for 30-35 minutes, until cheese is bubbly and casserole is heated through. OTHER OPTIONS: add some chopped green chilis, cumin, red peppers. NOTE: My chicken tortilla soup has corn kernels in it -- if your recipe doesn't, try adding some; it really makes a difference.
Pick over and rinse the cannellini beans. In large pot, cover the beans with 3 inches of water and soak over night. Drain. In large heavy pot, heat the oil over medium-high heat. Saute the onion, chiles, and garlic until the onions are translucent. Add the cumin, cilantro, oregano, cayenne and cloves. Add the drained beans, ham hock, and chicken broth and cook until the beans are tender, 2 to 3 hours. Add the cheese, stirring until well mixed. Add the sour cream, stirring until well mixed. Add the crabmeat, and stir well. Crumble the bacon. Top each serving with bacon and croutons.
Heat oven to 450. Melt butter in oven oblong 13 x 9 1/2 x 3 inch pan. Remove when butter is melted. Sift dry ingredients into bowl. Add milk. Stir slowly with a fork until dough just clings together. Knead lightly about 10 times. Roll out 1/2 inch thick into rectangular 12 x 8 inch pan. Cut in half lengthwise, then crosswise into 16 strips. Dip each strip on both sides in melted butter. Place close together in two rows. Bake 15-20 minutes until golden brown. Serve piping hot.
Choose the ripest red raspberries. Beat cream until stiff. Gradually add sugar and Kirsch. Lightly fold in the berries. Spoon into tall stemmed glasses and chill.
Put the flour, eggs, and crumbs into separate bowls. Put oil in pan, heat on medium. For each pickle:. Cover the pickle in flour by dipping it in the bowl and working on it from there. Then, dip the pickle in the eggs and quickly cover it in egg. Next, dip the pickle into the bread crumbs and quickly cover the pickle in bread crumbs. You have to move quickly or the egg will slide off of the pickle. GENTLY place the pickle in the hot oil. (CAUTION: Pickles are mostly water, so oil will pop at you). Once the pickle is a nice golden brown color, remove from oil and place on a paper towel covered plate. Repeat until you are out of pickles! Enjoy!
Mix everything together with the exception of the bananas. In a separate bowl, beat the bananas with a mixer until smooth. Combine the two and mix thoroughly. Bake in a loaf pan at 325F for 60-70 minutes (or longer) until a toothpick stuck in the center comes out clean.
Put all the masala mixture ingredients in a spice mill or blender and grind well. You will only use a pinch of this mixture, the remaining can be stored in an airtight jar. 2. Pour the milk and 2 cups of water in a saucepan and bring to a boil. 3. Add in the sugar, tea leaves and masala. Stir until the mixture turns dark (8 minutes). 4. Remove from heat, strain into cups and serve hot.
Rub the rim of four to six chilled martini glasses with a wedge of orange. Spread vanilla sugar onto a plater. Invert glasses into the sugar to coat rims. Set aside. In a cocktail shaker or container with tight-fitting lid, combine half of the ice cubes, half of the vanilla vodka, half of the Irish cream liqueur, and half of the Cointreau(R). Cover and shake vigorously. Strain mixture into two or three of the martini glasses; discard ice cubes. Repeat with remaining ice cubes, vodka, liqueur, and Cointreau(R). Strain into remaining martini glasses. Garnish drinks with orange slices and chocolate shavings, if you like. Makes 4 to 6 drinks. Vanilla Sugar: Fill a clean and sterilized 1-quart jar with 4 cups sugar. Using a sharp paring knife, slit one 4- to 6-inch vanilla bean lengthwise. Insert both halves into sugar, making sure all of the bean is covered with sugar. Secure lid and store in a cool dry place for 2 weeks before using. (Will keep indefinitely.) Makes 4 cups.
Preheat oven to 350 degrees F. Lightly oil a baking sheet and set aside. In a medium sized mixing bowl, whip egg whites until frothy. (you can use your electric mixer on high or a wire whisk). Add splenda, vanilla and salt. Mix on high speed until stiff peaks form (about 20 to 30 seconds, longer if using whisk). Spoon rounded tablespoons of egg whites onto prepared baking sheet. Bake in preheated oven 10-15 minutes or until golden brown. Remove from pan. Cool. To assemble meringues: Just before serving, sandwich Angel Bites with filling of choice by spreading the filling on the bottom of one cookie and topping with another.
In a large cast iron pan on medium heat, heat olive oil and add leeks, peppercorn, rosemary, thyme, and a pinch of salt. Cook for 5 minutes, until caramelized. Add water, zest and juice of one lemon and continue cooking for 5 minutes. Season with salt and pepper. Keep warm.
Melt butter in large pot over med flame. add in sliced onions and fry 3-5 min, until very soft. add garlic/ginger paste and fry an additional minute. add in all the spices and fry for 3 minute. add the chicken pieces and stir and fry for 5-7 minute. add yogurt, coconut milk, and tomato sauce cover and simmer 45 min- 1 hour, until chicken is cooked through. Serve with rice and naan for a real treat. enjoy.
Heat the oysters and liquor in the wok until their edges just begin to curl. Add butter, chili sauce, worcestershire sauce, lemon juice, and celery salt. Stir 1 minute. Add cream. Heat just to boiling. Serve hot, sprinkled with paprika.
Sift flour, sugar, baking powder, and salt together into medium mixing bowl. Melt 2 1/2 Tbsp margarine in frying pan until melted; Be sure to tip the pan side to side to coat/grease all over. Pour melted margarine in a small bowl, add water and egg (if you want to add egg); Mix well. Mix blueberries with dry ingredients, just before adding the liquids. Stir liquid mixture into the dry ingredients until it is thoroughly moistened; It is OK if this batter is lumpy. Cook the pancakes over medium-high heat on the stove-top (or 375F on electric frying pans); Cook pancakes until the tops are bubbly and the bottoms browned; Turn the pancakes over to cook other side (Approxiamtely four minutes per side). Serve hot with margarine, honey, brown sugar or maple syrup. Actual cooking time will depend on the size of the pan you are using; I have a small frying pan, so I have to do these individually; My mom has a griddle large enough to cook them all at once.
Heat oven to 375°. Separate dough into 2 long rectangles. Unroll 1 rectangle onto ungreased cookie sheet. Sprinkle with 2 tablespoons cheese, basil and oregano. Unroll second rectangle and place over cheese and herbs. Roll with a rolling pin to flatten slightly. Brush with egg and sprinkle with 1 tablespoon of cheese. Bake at 375 for 8 to 12 minutes or until golden brown. To serve, cut into strips or wedges.
Cook fettuccine per package directions. Put ricotta, milk, parmesan, and seasoning in blender and blend until creamy. When pasta is done, drain and add butter to it. Add ricotta mixture to the hot, buttered pasta and toss with fresh parsley. Serve with additional grated parmesan.
In lg skillet or Dutch oven, saute onions in butter until tender and golden brown, about 25 minute Remove with a slotted spoon. Add flour, salt and pepper to skillet; stir until smooth. Gradually stir in milk until blended. Bring to a boil; cook and stir for 2 min or until thickened. Reduce heat to med. Return onions to the pan; heat through.
Heat butter in skillet over med heat until foam subsides. Add scallions and cook, stirring occasionally, for 2 min or until translucent. Add 2-1/2 cups chicken broth, bring to a boil, then lower heat and simmer for 3 minute. In a food processor, blend the avocados, cream, and remaining 1/2 cup broth until smooth. Add the avocado minture to the skillet and cook over med heat, stirring occasionally, for 2 min, or until heated through. Season with salt and pepper and serve.
Bring 2 cups water to a boil in a medium saucepan; stir in oats and butter. Boil, stirring constantly, 1 minute. Remove from heat; let cool to 110 degrees. Stir together yeast, 1/2 cup warm water, and 1 T. sugar in a 2-cup measuring cup; let stand 5 minutes. Beat oat mixture, yeast mixture, flour, salt, and brown sugar at medium speed with an electric mixer until smooth. Turn dough out onto a floured surface; knead till smooth and elastic (about 5 minutes) or knead in bread mixer with dough hook 2 to 3 minutes. Place in a well-greased bowl, turning to grease top. Cover and let rise in warm place (85 degrees) free from drafts, 1 hour or until double in bulk. Punch down dough and divide in half; shape each portion into 8 balls. (Each pan will hold 8 rolls and you use 2 lightly greased round cake pans). Place evenly into 2 lightly greased round cake pans. Cover and let rise in warm place free from drafts, 30 minutes or until doubled in bulk. Bake at 375 for 15 minutes or until golden brown. Makes 16 rolls.
If using tofu in place of the eggs, slice tofu in half horizontally, then slice and cube. If using eggs, boil them, cool them, peel them and chop them, then set them aside. Put the tofu in a hot skillet with olive oil. Sprinkle on the seasonings and stir. Gently stir and saute until well coated with the seasonings. Turn the heat down and let gently cook while you toss the other ingredients to gether. If using the egg, add it to the other veggies at this time.When all is combined, add the dressing (either the vegenaise one or the real mayonnaise one). Toss well and then chill. Can also use Miracle Whip if you like it better then the mayonnaise.