HumbleIntelligence/food-ner-1-Million huggingface dataset:
1.	In a large sauce pan, brown the diced chicken in olive oil. 2.	Add the beans, chilies, corn, cream of chicken soup, and chicken stock. 3.	Bring mixture to a boil over medium heat. 4.	Add the taco seasoning mix. 5.	Cover, turn heat to medium low and simmer one hour. 6.	Stir in the sour cream. 7.	Garnish with green onions, pepper jack cheese, tortilla chips, and a dab of sour cream. ENJOY!
General Note: I use Pam olive oil spray instead of butter, and low-fat sour cream. Melt butter in saucepan. Saute onion until tender. Add curry powder and cook an additional minute to blend flavors. Stir in tomatoes and broth. Bring to a boil. Reduce heat and simmer for 15-20 minutes. Add 1/2 cup sour cream and let it melt into the soup. With a whisk, beat until smooth.
In a small saucepan place sugar, jelly, fruit rinds and rum. Cook 4 minutes over medium heat. Place sliced apples in a large saucepan. Pour syrup over apple slices, add cinnamon and raisins and mix well. Cook, partially covered for 18 minutes over medium heat. Transfer mixture to blender and puree. Cool before serving.
Put olive oil in stock pot. Add onion, garlic and green pepper. Saute over low heat until onion is translucent. Add ground beef and brown until thoroughly cooked. Drain excess grease. Add tomato paste and tomato sauce. Include one can water from each (about 2 cups water). Stir together until paste is mixed in well with other ingredients. Add basil, oregano, rosemary, thyme, bay leaves and pinch of sugar. Bring to a boil, then reduce heat and simmer on low for 1-2 hours. Serve over cooked pasta, with freshly grated parmesan cheese, salad and hot bread.
With the rack in the middle position, preheat the oven to 350°F Line 8 muffins cups with paper or silicone liners. Cream cheese filling:. In a bowl, whisk together the cream cheese and honey. Set aside. Muffins:. In a bowl, combine the flour, baking powder and salt. Set aside. In another bowl, cream the butter and brown sugar with an electric mixer. Add the egg and beat until smooth. With a wooden spoon, stir in the dry ingredients, alternating with the milk. Stir only until the flour is moistened. Add the pear and dates. Spoon the batter into the muffin cups. Using the backside of a spoon, make a hole in the centre of each muffin and fill with 1 tablespoon of the cream cheese mixture. Bake until a toothpick inserted in the centre of a muffin but without touching the filling comes out clean, about 35 minutes. Remove the muffins from the pan, place on a cake rack, cover with a clean tea towel and let cool.
In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with mustard, paprika, salt, pepper and hot pepper sauce. Blend until smooth. FOOTNOTE: This will fill a 32-ounce ketchup bottle exactly. Cut back on the brown sugar to make it less sweet, or add more Worcestershire sauce for more 'steak sauce' appeal.
Put all ingredients into a jar, close tightly, shake well. Use this to marinate chicken for 2-4 hours. Cook chicken on the grill.
Season beef with salt and pepper. Beef is best if grilled on the BBQ, cooked to medium-rare, but it can also be broiled or pan roasted. Let rest until cool. Thinly slice. Heat oven to 375°. Brush both sides of bread slices with oil. Place on ungreased cookie sheet. Bake about 5 minutes, turning once, or until crisp. Cool 5 minutes. Mix horseradish into cream cheese to taste. To assemble: Spread horseradish cream cheese on one side of bread slices, then top with one slice of beef, one slice of tomato and a sprinkle of basil. Make ahead tips: Bread can be prepared several days ahead. Keep in an airtight container. Beef can be grilled or roasted the day before. The horseradish cream cheese and the tomatoes and basil can be prepared several hours in advance. Keep beef, cream cheese and veggies covered and refrigerated until about an hour before. Bruschetta can be assembled at that time. The cream cheese keeps the bread from getting limp.
Combine all the meatball ingredients in a bowl and mix gently using your (clean) hands so that everything is evenly distributed. Shape mixture into 1-inch meatballs. Set aside. In a saucepan over medium heat, saute mushrooms in olive oil for 5 minutes. Add onion and garlic and cook until softened, 2-3 minutes longer. Add pureed tomatoes, broth or water, herbs and seasoning and bring to boil. Drop in meatballs and cook for 30 minutes, or until meatballs are cooked through and sauce has thickened (do not stir meatballs in sauce for first 5 minutes so that they can firm up). Remove bay leaf. Serve over brown rice or egg noodles or pasta, with extra parmesan cheese. Note: This can also be placed in a casserole dish, rice on bottom, meatballs and sauce on top, and reheated later on.
Preheat oven to 425°F. Wash and cut potatoes into quarters or about 1 inch pieces. Mix Olive Oil, and Italian seasoning in small bowl. Rub rosemary between fingers to grind into oil mixture. Toss potatoes with oil to coat. Place in Baking pan, season with salt and pepper to taste. Bake at 425°F on lower rack for about 25 min, stir once, and cook until golden about another 20- 25 minutes.
Using an electric mixer with a paddle, mix the dry ingredients and add the butter in pieces, then slowly add the egg yolks. When the pastry comes together, remove from the bowl. Divide the pastry into workable amounts. Cover with plastic wrap and chill to a workable temperature. (Note: This pastry can be frozen). Below: Example using 650 grams of dough. Preheat the oven to 180 C (360 F). Roll the pastry out to 5mm thickness and butter a 20cm x 5cm (8in x 2in) flat tin. Line the tin with the pastry and then line the pastry with aluminium foil. Fill with pastry weights or beans and bake blind for 20 minutes or until the pastry is golden brown in colour. Allow to cool. Pour your mix into the cooled pastry case, leaving a bit of room at the top and cook tart according to the recipe.
Preheat oven to 375°F. Combine lamb filling ingredients. Mix thoroughly with hands and refrigerate until ready to use. Wash Zucchinis well. Depending on the type of zucchini used cut in 4 inch pieces or use whole small (cusa) zucchini sold in Middle Eastern stores by just removing their tops. I use the wrong end of a small spoon to remove the zucchini innards, there are gadgets sold to make cusa which can be used just be careful the object you chose to use is not too sharp or to large or the zucchini's may break. Rinse hollowed zucchinis with water. Discard innards. Stuff zucchinis with Lamb Filling, fairly full but not packed. (The rice will expand) If you like you may cork them with their tops shaved down a bit if using small cusa. I have made them without closer and they are fine! Oil a pan that will fit the zucchinis in evenly, packed together. Place zucchinis in pan, pour lemon juice on top and salt to taste then drizzle olive oil & date syrup over top. Cover with aluminum foil and bake for 40 minutes. Uncover and bake a further 25-35 minutes or until cusa can be easly priked with a fork. *If extra liquid is needed add a little broth to the pan while cooking. Tomato sauce: Heat olive oil a little and cook garlic for one minute or just until LIGHT brown. Add Tomato sauce and paste and simmer for 10 minutes then stir in as much drippings from the cooked zucchini as needed to make a semi thick sauce add baharat. To Serve: Place zucchinis over a bed of rice (I like to cook mine in a light stock) and serve with tomato sauce and a fresh salad.
In a wide frying pan, melt the 2 tsp butter over medium-high heat; add green onions, cook, stirring, until limp. Add chicken livers; cook, turning, until browned. Stir in wine, salt, thyme and pepper; reduce heat and simmer, uncovered, for 3 minutes. Add the 2 T parsley. Transfer mixture to a food processor and whirl until smooth; with motor running, drop in butter pieces, a few at a time, and whirl until well combined. Cover and refrigerate for at least 3 hours or for up to 4 days. Garnish with additional parsley, if desired.
For the cream puff pastry: Preheat oven to 375°F. Beat eggs in a bowl. Set aside. On a pan in low heat, mix butter, sugar, and water. Bring to a boil. Bring back to low heat. Add flour and mix really quickly. Turn off heat. Add eggs and mix very well. Put mixture in a bag. Squeeze in mounds of 10-12 on wax paper lined pan. Bake for 20-30 minutes until the tips are a little brown. Cool puffs on rack when done. For the custard filling: In a pan, mix eggs and sugar. Add the flour and mix well. Add warm milk gradually. Put on stove in low heat. Stir constantly until it thickens. Remove from heat. Melt butter and mix very, very well. Cool custard. If you have the injection, fill it with the custard cream and fill the puff pastry. If not, slice the puff pastry in half and fill lower half with the cream custard. Dust top with powdered sugar, if desired. Enjoy!
In a small mixing bowl, beat the cream cheese and 2 tablespoons sugar until smooth; set aside. Place the bread mix in another bowl. Combine the milk, oil, orange juice and egg; stir into bread mix just until moistened. Fill paper-lined muffin cups one-fourth full with batter. Place 2 teaspoons cream cheese mixture in the center of each; top with remaining batter. In small bowl mix remaining sugar and cinnamon. Sprinkle sugar mixture over top of batter. Bake at 400 degrees for 18=20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack.
Melt the butter over low heat in a large sauce pan. Add mushrooms, carrot and garlic. Cook over low-medium heat until liquid evaporates, about 6 minutes, ringstir frequently. Add oregano, basil, pepper and salt. Stir to combine. Cook another 30 seconds. Reduce the heat to low. Add cream cheese. Stir gently until it melts, and then pour in milk. Stir often until the sauce thickens. Remove from heat and keep warm. In another sauce pan, bring the salted water to a boil and cook the spaghetti for about 10 minutes or according to your desired softness. Drain the spaghetti and toss with mushroom sauce. Sprinkle with fresh parsley and grated Parmesan cheese. You're ready to enjoy!
Preheat oven to 300 degrees F. Combine crust ingredients in a small bowl. Press mixture into a 9- or 10- inch springform pan. Bake for 10 minutes in preheated oven. When crust is done, remove from oven and set aside. Increase oven temperature to 325 degrees F. Combine cream cheese, brown sugar, evaporated milk, flour, and vanilla in a large mixing bowl; beat well. Add eggs, one at a time, beating well after each addition. Pour filling mixture into baked crust. Bake at 325 degrees F for 50 minutes (center of cheesecake should still be slightly wobbly). Cool cheesecake completely (using whatever preferred method; everyone has their own). Before serving, paint the top with maple syrup and arrange whole pecans in a decorative pattern on top (I usually do it in such a way as to have one pecan per slice). Cover and refrigerate leftovers.
Soak oats in milk for 1 hour. Add remaining ingredients, mix with fork until just moistened. Divide equally among 12 muffin tins that have been sprayed with non-stick spray or muffin liners. Bake in 400F for 25 -30 minutes.
Preheat oven to 350 degrees. Spoon apple filling evenly onto 6 tortillas. Sprinkle with cinnamon. Roll up and place seam side down in lightly greased 8x8 baking pan. Bring butter, sugars and water to a boil. Reduce heat and simmer about 5 minutes. Pour sauce evenly over tortillas and sprinkle on a little cinnamon. Bake for 20 minutes. Serve warm. Good with a scoop of vanilla or caramel ice cream on top.
Combine the drained tomatoes, garlic, and dried herbs in a blender or food processor. Pulse until the desired consistency. I like to leave this one a little bit course. Pour into a bowl and season with salt and pepper. *This is a raw pizza sauce, meant to be cooked on the pizza.* .
Pour cooking oil in bread machine, then milk, then 1 egg, then dry ingredients and put yeast on top. I add the liquids first because that is what my bread machine directions say to do. I noticed that adding oil first whenever I make bread seems to get all the ingredient to mix together better, and just select the dough cycle. As the machine is mixing periodically check to see what your dough ball looks like if it looks to wet add more flour, to dry add more liquid I find lighly drizzling on top of the dough ball and not the bottom of the pan cleaps liquid from splashing everywhere. I just lightly sprinkle or drizzle ontop of the dough only and wait till it has time to mix a litte before you add either more milk or flour based upon if it's too dry or too wet. It should look like a slightly shiny ball, If it looks like a playdough ball it's to dry and just drizzle either a liitle milk, or oil, buttermilk, on the ball itself just a little at a time on the dough only or the liquid will go everywhere. Then just let it do it's own thing. When the machine is finished the dough cycle cut and shape your dougnuts. Now to make them super light the dough will be stick so keep a bowl of flour next to you you can have your hands and the dough cover with flour but unlike when making bread you are just trying to keep the light dough from sticking to your hands and your rolling pin. So don't really try to mix in the extra flour into the dough. Now for the dough that is rerolled it may make a heavier doughnuts so that can be for your refridge rising doughnut so they have more time to get lighter.After I shape mine and let them rise longer if I'm not hungry for them then ;) the more you let them rise the lighter they will be. I put half in the fridge and fry the other half I think you can even freeze them too. Fry them in corn oil because soybean oil has it's own taste and since corn is sweet I figure it's best for frying sweets. When ever I fry things I use a big deep like 5 quart pot even for just like 1 to 2 inches of oils. I feel safer using those, so less chance of splashing and things catching on fire. So big pot but nomore than like 2 inches of oil works for me. I use the wooden spoon method to see when my oil is hot enough. Fry donuts about 1 to 2 mins per side and glaze and eat ;).
In a saucepan combine the chicken, onion, and chicken stock, bring to a simmer, cover and cook over low heat until the chicken is tender (about 45 minutes). Lift the chicken out onto a platter and set aside. Strain the stock through a sieve set over a bowl. Discard the solids and skim off as much fat as possible from the stock. Rinse out the saucepan and return the stock to it. Add the rice, tomatoes and carrots. Taste for seasoning, add salt if necessary and freshly ground pepper. Bring to a simmer and cook until the rice is tender, about 25 minutes. When the chicken is cool enough to handle remove the skin and bones and cut into strips about 1/2 x 1 1/2 inches. Return the chicken to the saucepan with the ham and cook just long enough to heat through. Add the parsley and serve.
Fill a Hurricane Glass with Ice . Top off with rum, blue curoaca, and raspberry liqueur. Top off with cranberry juice and grenadine.
Spray 18-inch square of aluminum foil with cooking spray. Place 1/4 of the meat in center of foil. Place 1/4 of the vegetables on top of meat. Season with butter, salt, garlic powder and pepper to taste. Fold top and sides of foil several times to seal food. THREE WAYS TO COOK: Always place seam side up when cooking. You may want to double wrap if cooking on a campfire or grill. CAMPFIRE: Place on hot coals near the edge of your campfire and allow to cook 25-30 minutes, or until meat is done. GRILL: Place on medium/hot grill for 40 minutes; rotate 1/2 way through cook time. OVEN: Preheat oven to 350°F Place on cookie sheet or cooking stone; bake for 30 to 45 minutes, or until meat is done. OPEN CAREFULLY!
Prep sweet potato, onion, garlic and red pepper. Heat oil, curry powder and cinnamon together in a large pot, stirring until hot. Add cubed sweet potato, onion, garlic, red pepper and paprika. Cook about 4 minutes, stirring often. Add beans, warm water and softened peanut butter. Stir well. Simmer on medium-low heat for 10 minutes (until sweet potato is tender), stirring occasionally. Turn off heat. Add lime juice, brown sugar and salt and pepper. Stir thoroughly. Serve and enjoy!
The sole is the fastest to cook, and the part you want to make certain is hot, so prepare them last. While the rice is sitting after cooking is what I've done. Sauce:. Puree the parsley, garlic, capers, vinegar, mustard and onion in a blender or food processor. Once this reaches a smooth consistency, slowly pour in the oil while continuing to blend. This can be stored tightly covered in the refrigerator for several days. Let it come back to room temperature before serving. Cook the wild rice according to the directions to make about 1 & 1/2 cooked cups. Fish. Heat the olive oil in a frying pan large enough to hold the fillets side-by-side on high heat. Rinse the sole in water, pat mostly dry. Lightly flour each side. Quickly fry the sole, 1-2 minutes per side. Put half the rice on each plate, along with a sole fillet and drizzle with sauce.
Heat oil in wok over medium heat until hot, then fry shallots over medium-low heat, stirring frequently, until golden-brown, 8 to 12 minutes. Carefully strain mixture through a fine-mesh sieve into a heatproof bowl. Once cool enough to handle, pour shallot oil into an airtight container and spread fried shallots on paper towels. (Shallots will crisp as they cool.). Bonus: Save the crispy, fried shallots as a tasty topping to sprinkle over stir fries or other dishes!
Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling. Crush chokecherries thoroughly, one layer at a time. Place chokecherries and water in medium saucepan. Bring to boil. Reduce heat to low; cover and simmer 20 minutes or until tender. Press through a sieve. Measure exactly 3 1/2 cups pulp into 6 or 8 qt saucepot. Stir in lemon juice. Stir pectin into prepared pulp in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 4 minutes, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle immediately into prepared jars, filling to within 1/8" of tops. Wipe jar rims and threads. Cover with 2 piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1-2". Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.).
Preheat oven to 375°F In large bowl flake chicken. Chop bell pepper and water chestnuts. Add to chicken along with spinach, cheese, mayonnaise, lemon zest, salt and nutmeg; mix well. Unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle on baking sheet with wide ends of the triangles overlapping in the center and points toward the outside. (There should be a 5-inch-diameter opening in the center.) Scoop chicken mixture evenly onto widest end of each triangle. Bring outside points of triangles up over filling and tuck under wide ends of dough at the center of ring. (Filling will not be completely covered.) Bake 20-25 minutes or until golden brown.
Preheat oven to 375 degrees. In a small bowl, combine flour, baking soda, cocoa powder and salt; set aside. In a large bowl, beat butter, granulated sugar, brown sugar, and vanilla extract until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture to the butter mixture. Stir in chocolate chips. Drop by rounded tablespoon or roll into your hand an make a ball and place onto ungreased cookie sheet. Bake for 10-11 minutes (you have to watch them to see if they are done as you can't see them brown because the batter is brown). Allow to cool on the baking sheet for 2 minutes, then transfer the cookies to wire racks to cool completely. Enjoy!
Combine paprika, salt, sage, cayenne, and black peppers and garlic powder. Coat chops well on both sides with the seasoning mixture. Heat butter over high heat just until it starts to brown. Put chops in pan, reduce heat to medium. Fry on both sides until dark brown, about 6 to 8 minutes.
Preheat oven to 200 degree C. Process the bread in a blender or food processor to form fine crumbs. Transfer to a bowl and stir in the parsley, orange rind and chilli. Season with salt and pepper. Spray the fish with oil. Place into a baking dish and press the crumb mix onto the fish. Spray with oil again. Cook for 10 to 15 minutes or until fish is cooked through.
For Sauce: If tomatoes are not very finely chopped, you can also use food processor to pulse tomatoes several times or use immersion blender for 10 - 20 seconds. Lightly cook garlic in olive oil. Add all ingredients and simmer for about 45 minutes. You will not use all the sauce for 1 pizza. Freeze the rest for later use. For Dough: Combine yeast, lukewarm water and honey in a small bowl. This is to proof the yeast and it's ready to use when you see it foaming - about 10 minutes. Combine yeast mixture, flour, salt, and olive oil and use bread hook for easy preparation. Knead until satiny smooth. Place it in a oiled large bowl, cover and let rest until doubled about 2 to 2 1/2 hours. Or knead for 10 minutes or until smooth. Place it in a oiled large bowl, cover, and let it rest until double - about 2 to 2 1/2 hours. Or use automatic bread maker and use the dough cycle. Place in oiled large bowl, cover, and let it rest until double - about 2 - 2 1/2 hours. Roll out to fit the pizza pan about 12 inches round. Brush with some olive oil and then spoon on pizza sauce. Use whatever fixings you like on top and bake 425 F degrees oven for about 20 to 25 minutes. Every oven is different so check often to make sure they don't burn and bake until done.
Preheat oven to 350F and grease a baking pan. Clean and rinse fish thoroughly. Rub with butter and sprinkle with salt and pepper. Place fish in prepared pan and bake, allowing 10 minutes for each pound. It may be necessary to baste the fish if it is sufficiently large to require more than one hour. Use 2 tablespoons butter in one cup of water and baste every twn minutes if necessary to prevent fish from drying out.
Set up grill for direct cooking over medium heat Oil grate when ready to start cooking. Spread each frank on all sides with 1 teaspoon mustard. Wrap three slices of the pastrami around each frank. Grill pastrami-wrapped franks on hot oiled grill. Cook for 12 to 16 minutes or until heated through turning frequently. Serve franks hot on toasted French rolls with sliced cheese and sauerkraut. Top with Thousand Island salad dressing. INDOOR METHOD: Prepare franks as directed. Preheat broiler. Place franks on a wire rack over a foil-lined baking sheet or broiler pan. Cook 6 to 8 inches from heat source for 12 to 16 minutes turning frequently. Serve as directed.
Place flour and butter in food processor and combine. Add baking soda, baking powder, sugar and lemon juice. Mix in cream and pulse to combine. Do not over mix. Wrap in plastic wrap and chill. Preheat oven to 375 degrees. Roll out dough to 1 inch thickness and cut scones. Place on buttered baking sheet and brush with egg wash. Bake 13 - 15 minutes.
Beat the eggs and milk until smooth. Add, hash browns, bacon, 1/2 of the cheese, onion and pepper. Spray an 8 inch square pan with Pam. Pour mixture into pan and sprinkle with paprika. Top with remaining cheese. Bake uncovered at 350 for 45-50 minutes.