HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 1.5 quart crock pot add lemon juice to the bottom. Then cut green beans in bite sized pieces and add to crock pot. Add chicken thighs on top of lemon juice. Pour orange juice on top of chicken. Add honey. Cover and cook on low 6-7 hours. Enjoy.
Place chicken pieces in a large bowl or pan. Place all the remaining ingredients, except yogurt, in a blender, and blend. Pour the mixture over the chicken, turning to coat well. Cover and marinate over night in the refrigerator. About 1 hour before serving, transfer chicken and marinade to a baking dish. Cover and bake at 350 degrees for 50 minutes, or until chicken is nearly done. Remove from oven and spoon some of the chicken sauce into a small bowl. Allow sauce to cool slightly, then add the yogurt to the bowl and mix with the sauce. Pour mixture over the chicken. Cover and return to the oven for 20 minutes, or until the chicken is tender. The sauce may curdle slightly, but this will not affect the taste or quality of the dish. Garnish with orange slices and parsley. You can also sprinkle 1 1/2 cups of cooked peas over the chicken breast just before serving.
Preheat oven to 400F. Saute scallions and a little parsley in butter. Add oyster liquid and cream. Season with tobasco, Worcestershire, salt and pepper to taste. Mix in oysters. Pour into silpat or buttered baking dish and sprinkle crumbled saltine crackers over the top. Dot with butter. Bake 10 minutes.
For the Vinaigrette: Pour vinegar into a small bowl. Gradually whisk in the olive oil. Season with salt, to taste. Set aside. For the Cantaloupe: Cut each melon quarter into 4 long wedges. Partially cut the melon on each wedge into 4 or 5 sections (do not cut through peel). This can be done up to 2 hours ahead of time. Slide the ham slices into each cut in the melon wedges. Arrange the melon wedges onto a large platter. Drizzle with the vinaigrette, sprinkle with the chives.
Combine paprika and pepper, rub over both sides of pork chops. In a large nonstick skillet, brown chops over medium heat. Combine the orange juice, sugar, cloves and orange peel; pour over pork. Cover and simmer for 18-22 minutes or until meat juices run clear. Remove chops and keep warm. In a small bowl, combine flour and water until smooth. Stir into cooking juices. Bring to a boil. Cook and stir for 2 minutes or until thickened. Discard cloves. Serve sauce over pork chops.
In large saucepan, heat oil. Add apples, potato, celery, onion, and thyme. Saute 10 minutes. Stir in wine and simmer 2 minutes; add broth and simmer about 40-45 minutes or until everything is very tender. Using a blender or food processor, puree soup mixture, but leave just a little bit lumpy. Return to saucepan. Over very low heat, stir in cheese and cream. In a small bowl, whisk together milk and flour; add to soup and stir. Add nutmeg, and pepper. Cook just until heated through--do not boil or cheese will curdle. Serve.
Preheat oven to 350 degrees. Roll chicken breasts in taco seasoning then breadcrumbs. Place in greased baking dish. Cover with cheese. Combine chiles, sour cream, and scallions. pour over chicken. Bake for 45 minutes. Serve with rice.
Place pizza crust on a lightly greased baking sheet. In small mixing bowl combine olive oil, garlic, and pepper. Brush generously over the crust. Bake in a 400*F. oven for 5 minutes. Arrange tomato slices (not overlapping them) in a circular pattern on top of the pizza crust Top with the sliced onion and olives. Crumble the goat cheese over the tomato slices Sprinkle with oregano and basil. Bake in the 400*F. oven 8 minutes longer, or until warm and cheese softens. Remove pizza from the oven. Sprinkle with toasted pine nuts. Cut into wedges and serve. Enjoy!
Cook pasta in salted water until al dente. Drain. Steam broccoli, set aside. Whisk next 6 ingredients together in large serving bowl. Add hot pasta. Stir in onions, broccoli, and chicken. Toss in cilantro. Sprinkle on sesame seeds.
1. in food processor roughly break apart half package of mint oreos. pulse until they turn into fine crumbs. 2. add half stick melted butter. 3. press crust into 9 or 12 inch springform pan (could also use a cake pan). 4. soften ice cream in microwave NOTE: what works best is to place frozen ice cream in large bowl and melt it in 30 second intervals until it is soft enough to spread, but not completly melted. 5. spread half of ice cream onto crust. 6. in food processor roughly break the rest of the oreo cookies and pulse until crumbs form. 7. add warm hot fudge to cookie crumbs and spread over ice cream layer (makes a wonderful sweet crunch coat). 8. spread rest of softened ice cream over crunch coat. 9. cover with with cling wrap and place in freezer for several hours of overnight. 10. 15 minutes before serving remove from freezer and top with cool whip (I always use decorators tip to make a fancy topping and garnish with more oreo cookies). NOTE: The best way to serve is to dip knife in warm water than run it along sides of cake to loosen sides of pan then remove the sides and slice.
Pour jigger of vodka in shaker. Put splash (just a quick splash) of triple sec. Pour in cranberry juice. The real stuff is so much better than the cocktail. Fill shaker with ice. Shake until mixed and chilled. Take chilled martini glass (if you have them,it is not necessary and twist lime into bottom of it, squeezing in the lime juice and put twist in glass. Pour contents of shaker into glass. Color should be a dark pink to red, depending on taste. Enjoy!
Chill brie and slice into thin strips. Divide the Brie, pear slices, and jalapeno slices evenly between the tortillas placing contents onto the bottom half of the tortillas. Fold over to create a halt-circle shape. In a large preheated skillet add about a teaspoon of olive oil and cook quesadillas until golden brown and cheese is melted. Cut into 8 triangles and serve warm as an appetizer.
Cut eggplant into small cubes, place on platter and sprinkle them with 2 tablespoons of salt. Let stand for 15 minutes, then blot with paper towels, squeezing out as much juice as possible. In large skillet, heat oil and add eggplant, onion, scallions, dill, tomatoes, and salt and pepper to taste. Reduce heat, cover, and cook, stirring often, for 10-15 minutes. If necessary, add some water, about 2-3 tablespoons or more. When vegetables are tender, sprinkle with flour and parsley and cook for an additional 5 minutes, stirring occasionally. Add olives to heat through. Can be served hot or cold.
Preheat oven to 350. Saute onions in butter or olive oil on medium-low heat until translucent (about 5-6 minutes). Add mushrooms, saute until mushrooms soften a bit (about 3-4 minutes). Mix in turmeric and cumin. Saute a few more minutes until mushrooms look totally soft. Pour farfel into a large bowl. Toss in mushroom mixture with farfel. Add salt, fresh oregano and enough broth to moisten farfel, but not enough to make too soggy. Put entire mixture into a loaf pan . Bake for about 15 minutes in oven, turn heat to broil, then set under broiler for about 1-2 minutes to let top brown a bit (but watch carefully so you don't burn to top).
In a 4-quart saucepan, brown meat. Add onion and garlic; cook until onion is tender; drain. Stir in remaining ingredients except frozen vegetables. Cover, bring to a boil. Reduce heat and simmer 50-60 minutes, stirring occasionally. Add frozen vegetables and cook about 10 minutes more or until vegetables are tender. Note: Add more water if soup becomes too thick upon standing.
Measure ingredients in order listed into bread pan. Insert bread pan securely into unit. Close lid. Plug unit into wall outlet. Select Jam setting. Press the Start/Stop button. The complete signal will sound when the preserves are done. Using pot holders, remove bread pan from the unit and cool on wire rack. Carefully pour jam into clean jars. Place in refrigerator to set. Store in refrigerator for up to 3 weeks.
In a mixing bowl, dissolve yeast in warm water. Set aside. In another bowl, combine boiling water, oil, sugar, and salt; stir well until sugar is dissolved. Stir in cold water and bran. Stir sugar mixture into yeast mixture. Add whole wheat flour and 1 1/2 cups all-purpose flour; beat on medium speed for 2-3 minutes. Stir in enough of the remaining flour to make a stiff dough. Turn onto a floured surface and knead until smooth and elastic (8 minutes). Place in a greased bowl, turning once to grease the top of the dough. Cover and let rise in a warm place for about an hour, or until doubled. Punch the dough down; cover again and let rest for 8 minutes. Shape into a loaf, and place the dough in a 9x5 inch loaf pan. Cover and let rise for 45 minutes, or until doubled. Bake in a 350F preheated oven for 35-45 minutes, or until golden brown. Remove from pan and cool on a wire rack.
Remove stem end and seeds from the peppers; slice in long, thin strips and place in a bowl with the onions. In a large saucepan, combine sugar, water, vinegars, celery seeds, peppercorns, mustard seeds, garlic, bay leaf, and salt; bring to a boil, stirring to dissolve the sugar. Reduce heat to low and simmer, covered, for 15 to 20 minutes. Pack pepper and onion in a hot, sterilized pint jar; pour hot vinegar mix over top and let cool. Cover and store in the refrigerator up to 6 months.
Preheat oven to 350*F. Combine ingredients and pour into pie plate. Sprinkle taco seasoning on top. Cover and backe for 30 minute. Serves 4.
Crush the nigella in a mortar and pestle; doesn't have to be too fine, you just want to release the essential oils. Place them in a teaball, and the teaball in your cup. Pour hot water over and allow to steep 8 to 10 minutes. Remove teaball and discard contents. Flavor with milk, cream, honey or vanilla as desired.
In a casserole dish, single layer sliced potatoes, leeks and cottage cheese and salt to taste until dish is filled. Top with single layer of sliced potatoes. Sprinkle paprika for garnish and bake at 375 degrees for 45 minutes or until top is browned and potatoes are tender when pierced with the tip of a sharp knife or skewer.
Peel shells off cooled hard-boiled eggs; slice into halves lengthwise. Remove yolks from whites and place in a small round bowl. Mash yolks with a fork into fine pieces. Add 2 heaping tablespoons Mayonnaise, yellow mustard, diced gherkins and finely chopped jalapeno (seeds removed), and salt and black pepper to taste. Stir mixture until creamy. Spoon mixture into a zip-lock sandwich bag; seal bag and snip off one corner of the bag. Squeeze mixture out of corner of bag into egg white halves. Sprinkle tops of filled deviled eggs with paprika. Chill in refrigerator 1 to 2 hours or until cold before serving.
Put the mushrooms in a large bowl of cold water to soak for 10 minute Rinse them well and then drain. Heat a large saute pan with a tight-fitting lid over medium heat. Add the drained mushrooms to the dry pan, cover immediately, and cook until all the moisture from the mushrooms is leached out, about 20 minute You'll know this has happened when you lift the lid for a peek and see the once-dry pan filled with liquid. Remove the lid, raise the heat to medium high, and boil until the liquid evaporates and the mushrooms begin to sizzle in the dry pan but haven't browned; they'll have shrunk considerably and should be firm when poked with a fork. Lower the heat to medium and stir in 1 Tbs. of the olive oil, the parsley, and the garlic. Saute, stirring frequently, until the garlic softens, another 3 to 4 minute Transfer the mushrooms to a serving bowl, stir in the remaining 3 Tbs. olive oil, and season with salt to taste (I like to salt them liberally). Serve while hot.
Cook beef, green peppers, onions and garlic in Chili Kettle until beef is lightly browned. Add all ingredients except beans. Cover and simmer 45 minutes. Stir in undrained beans; cover and simmer 25 minutes.
Boil the pasta and drain it. Heat up the frying pan. Mix yoghurt with herbs, egg and chopped ham and onion. Put the pasta into the pan and fry for about 2-3 minutes. Pour the sauce onto the pasta and mix well. Fry for another 5 minutes. Serve while hot.
In a small saucepan, heat wine and sugar and stir until sugar dissolves; add basil. Remove from heat and steep for at least 30 minutes. Strain syrup, pressing on basil to release as much juice as possible. Before serving, toss peaches in syrup.
Preheat oven to 350 degrees F. Melt the chocolate and butter together over hot water. Meanwhile, sift together 1 1/4 cups of the sugar, sifted flour, baking powder and salt. Stir the dry mixture into the chocolate mixture and blend. Stir in the milk and vanilla. Pour into a greased, square 9 by 9-inch cake pan. Mix brown sugar, remaining 1/4 cup sugar and cocoa powder and sprinkle over the batter. Pour coffee over and bake for 40 minutes. Serve warm from the pan.
Microwave chocolate and butter in medium microwaveable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Cool slightly. Beat cake mix, milk, eggs, extract and chocolate mixture in large bowl with electric mixer on low speed just until moistened, scraping sides of bowl frequently. Beat on medium speed 2 minutes or until well blended. Pour evenly into 2 greased and floured (9-inch) round cake pans. Bake in preheated 350° oven 25 to 28 minutes or until toothpick inserted in centers come out clean. Cool cakes in pans 10 minutes, remove from pans. Cool completely on wire racks. Prepare White Chocolate Cream Cheese Frosting. Stir food color into 2/3 cup of the frosting until well blended. Place 1 cake layer on serving plate. Spread with the tinted frosting. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Top with raspberries just before serving. Store in refrigerator. White Chocolate Cream Cheese Frosting: Beat 1 package (8oz.) cream cheese, softened, and 1/4 cup butter, which is 1/2 stick, softened in large bowl with electric mixer on medium speed until well blended. Add 1 package (6 oz.) white baking chocolate, melted and cooled slightly, and 2 teaspoons raspberry extract. Mix well. Gradually beat in 2 cups confectioner's sugar until light and fluffy after each addition.
Preheat the oven to 400°F. First, mix the following together thoroughly in a blender: shortening, eggs, sugar and molasses. ** I find its easier to measure the molasses when hot, so I stick the bottle in the microwave for a few seconds, and heat up my metal measuring spoon on the stove (careful). Second, in a separate bowl, sift together the following: flour, soda, salt and cinnammon. After these are sifted, slowly add them to the mixer with the ingredients from the first step. Mix until fairly smooth, no lumps. Fold in the oats and raisins. This is pretty tough on the mixer, so unless you have a good one, you may want to do this by hand. To bake, drop rounded teaspoonfuls (or whatever size cookies you want) on a lightly greased baking sheet, approx 2" apart. I like to press the center of the cookie down a bit, so it cooks evenly. Cook for approximately 8 minutes. Notes: The cookies should be very soft, and even look un-cooked when you take them out of the oven. -Don't worry, let them cool, and you'll be rewarded with an amazing, chewy, tasty cookie. -Of course, if you prefer hard cookies, cook approx 2 minutes longer, but I recommend the chewy version.
Place cut up steak in bottom of crock pot. Cover with sliced onion. Mix taco seasoning and water and pour over. Dump in salsa and green chilies. Cook on low 6-8 hours. Put corn chips in bottom of bowl and cover with chili. Top with cheese.
Cook tortellini according to package directions. Meanwhile, in a small bowl, combine the mayonnaise, milk, 1/4 cup Parmesan cheese, lemon juice, and garlic; mix well. Drain tortellini and rinse in cold water; place in a big bowl; add the romaine and remaining Parmesan cheese. Just before serving, drizzle with dressing and toss to coat; season with salt and pepper, if needed. Top with croutons and tomatoes.
Cut the chicken breasts into bite-size pieces (3/4 inch) and place them in a bowl. Add the ranch salad dressing and stir to coat well. Let stand for 10 minutes. Add the potato chips and stir to coat well. Place on a greased baking sheet. Bake at 350 degrees, uncovered, for 18-20 minutes or until juices run clear.
Coat a large skillet with non-stick spray and cook the garlic over low heat for 30 seconds. Stir in the breadcrumbs and pine nuts, tossing continuously for 2 minutes, or until lightly toasted. Turn off the heat. Stir in the tomatoes, cheese and basil. Adjust seasoning to taste with sea salt and pepper. Set aside. Put about 4 cups of hot water, the lemon juice and bay leaf in a large skillet and bring to a boil. Place the salmon fillets in the boiling water, reduce and heat to medium-low and simmer for 8 minutes, or until cooked through. Add water if the fillets are not fully covered. Drain. Transfer the fillets to four plates and spoon 1 1/2 tablespoons of the breadcrumb mixture on top of each serving.
Heat oven to 350°F Grease a 8 or 9" round pan or springform pan. Process pecans in food processor - pulse until they are meal - but they won't get quite as small as corn meal. Add the rest of the dry ingredients and pulse again. (Note on erythritol: You can do this recipe with all artificial sweetener, but I've begun experimenting with partial erythritol, with success. I haven't tested all different combinations yet, though - it may be that more erythritol is even better.). Add the wet ingredients and process until well-blended. Pour into pan and bake. The exact time will vary with the pan. Start checking at about 25 minutes until toothpick inserted in center comes out clean.
Prepare pie crust according to pkg directions. Place in 9" pie plate; flute edge. In large bowl, whisk eggs blending in the next 7 ingredients. Pour into pastry shell. Bake on lowest oven rack on preheated baking sheet in a preheated 425 degree oven 10 minutes, reduce oven to 350 degrees and continue baking until center is almost set (50-55 minutes longer). Cover edge of crust with foil after first 20 minutes of baking. Cool. Whip cream, sourcream, sugar, ginger until stiff. Refrigerate, covered. Serve with Ginger Whipped Cream
Boil the water, add the stock cubes. Once they have dissolved, add the lentils and simmer. Whilst the lentils are simmering, chop the potatoes first and add to the lentils, then the carrots and lastly the leek. Cook until the vegetables are soft, usually 20-30 mins depending on the size of the veg. Variations- *add ham/bacon. *fry the leeks in butter before adding to the soup. *keep it chunky or whiz with a hand-held blender. Once pureed this soup freezes. To defrost simply cover the bottom of a pot with water, put the frozen soup in it and gently heat until the soup is warmed through. I always make double to freeze and it rarely sees the freezer.
Accompaniment: lime wedges. Prepare grill for cooking. Make corn salsa: Heat a dry large cast-iron skillet over moderately high heat until hot, then pan-roast corn, stirring occasionally, until golden brown, 8-10 minutes . Transfer to a bowl. Cook white part of scallions in butter with garlic, 1 teaspoon salt, 1/2 teaspoon each cumin and chili powder, and 1/4 teaspoon pepper in skillet over moderate heat, stirring, until scallions are tender, 3-4 minutes . Remove from heat and stir in corn, tomatoes, and jalapenos. Grill steak: Combine remaining 1/2 teaspoon salt, 1 teaspoon cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon pepper and sprinkle on both sides of steak. Grill, turning once, until an instant-read thermometer inserted horizontally into thickest part of meat registers 130°F, 18-20 minutes total for medium-rare. Transfer steak to a grooved cutting board and let stand 5-10 minutes before slicing. While steak is standing, reheat corn mixture over moderate heat, stirring occasionally. Stir in cilantro and scallion greens. Spoon corn on top of sliced steak and pour over any accumulated juices.
Heat 6 tbsp oil in a pan. Add chicken. Stir fry and cook until golden brown. Remove from oil. Keep aside. Add 1 tbsp oil to the pan. Fry chopped onions till pale. Add all the masala powder. Fry for 1 minute. Add chicken and bittergourd (karela). Mix well. Cook for 5 minutes. Serve hot with rotis.
Mash avocados and immediately mix in lime juice to stop them turning brown. Mix in remaining ingredients. Refrigerate for 30 minutes to overnight to let flavours mix; stir. Serve with tortilla chips, nachos or rice chips.
Heat half and half,garlic and spices over medium heat. Before boiling occurs, reduce heat, add cream cheese (in small pieces), and feta (crumbled) stirring constantly. When cheese is smooth, add Parmesan, mushrooms and artichokes. Serve over angel hair pasta.
Add ingredients according to manufacturers recommendations. Cycle should be on white or sweet. Setting should be on light.
Peel back a single corner on your Simply Potatoes and set tray into microwave for 3 minutes. While you wait for the potatoes to warm and soften in the microwave, grab a nonstick skillet and set on the stove top over medium heat. Rehydrate 1 cup of sun dried tomatoes in a 1/4 cup of white wine vinegar. While both are cooking, open and drain one can of black beans. Only let the sun dried tomatoes cook on the stove top for a maximum of 5 minutes. After the potatoes are done heating, remove them from the microwave and empty them into a larger serving bowl. Mix in the 1 cup of sun dried tomatoes and white wine mixture into the potatoes with 1/2 a can of black beans. Before serving, fold in 1 cup of goat cheese and 1 tbsp of cumin of potato mixture. Enjoy your Mediterranean inspired mashed potatoes!
Brown the meat, onion, garlic, and sweet pepper. Add either the mushrooms or the jalepeno. Saute until the onions are translucent. Drain off fat. Add all of the remaining ingredients except cheese. Cover tightly. Bring to a boil. Stir. Reduce heat to low and uncover. Simmer, uncovered, 25-30 mintues or until the pasta is tender. Stir occasionally, and add a little water if necessary. Serve with the cheese on the side, let everyone sprinkle their own. Yum.
Boil the spaghetti noodles. Drain, put noodles back in pot. Serve noodles on a plate. Add pepper, stir into the noodles (with this step, you can use garlic salt also, but is better with just pepper). Add A LOT of parmesan cheese while noodles are still hot, using a lot is best. Add shredded (optional). Enjoy!
Slice strawberries and mix with 1/4 cup sugar. Set aside. Mix the Bisquick, 2 tablespoons sugar, and milk. Drop onto a cookies sheet in four equal-sized cakes. Bake at 425°F for 10-12 minutes, until lightly brown. Split each cake in half, and spoon strawberry slices into the middle. Top with a few more strawberries and a drizzle of the strawberry juice, followed by whipped cream.
Combine all ingredients in a saucepan. Bring to a simmer while whisking constantly. Remove from heat and chill before serving.
Roast jalapeno, cayenne, green pepper, and banana peppers (oven roasted method or on the grill. I do both and then wrap them in in foil and put them in a brown paper bag to sweat). They are roasted enough when the skins start to pucker all over and blacken! Peel and deseed roasted peppers, wearing plastic gloves. Peel tomatoes and garlic. I blanch my tomatoes til the skins crack and cool in cold water, then peel off the skin. In a food processor, process tomatoes and garlic until they're almost smooth. In a medium pot, combine pepper mixture and all other ingredients. Over medium heat, cook mixture until it reaches the consistency you want. (It thickens as it cooks). Let cool and pour into air tight storage containers. A little mix goes a long way, but the marinade keeps well in the fridge for a good long time, so this 3 cup batch is likely to last a while. If you are planning to use this for venison, add some Italian dressing to the mix!
Boil up a pint of chicken stock using the (parve) chicken bouillon cubes. Add in the onion, garlic and pepper to taste. Put the can of spinach in the fridge. Put the stock in a tall container. Add the yolks and cool in your fridge. Use an immersion blender to mix the yolks through the stock. Open the cold can of chopped spinach. Add the contents to the chicken stock fortified with egg yolks.