HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 2-3 quart pot, warm the butter and oil over medium heat; saute the garlic and onion until the onion is wilted, about 5 minutes. Add the mushrooms and saute, still over medium heat, until their liquid has exuded, then evaporated. Add the broth, water, and tomato paste; bring to a boil, adjust heat, and simmer gently, uncovered, for 5 minutes. In a small bowl, whisk the yolks until they are thick and lemony in color. Add the grated Parmesan cheese and parsley; beat well again. With the soup barely simmering, add the yolk mixture gradually, whisking constantly and vigorously over medium heat until the yolks and soup bind together in a light cream, about 3 minutes. Taste and season to taste with salt and pepper. Serve immediately in deep or flat bowls.
Preheat oven to 375 degrees. Peel onions and cut tops (at point where sides curve in). Cook in a large pot of boiling water for 2 minutes. Remove with slotted spoon. When cool, scoop flesh out with a melon baller. Shells should be about 2 layers thick. In a medium bowl, combine rice, chickpeas, currants, parsley, lemon juice, and spices. Pack into the onion shells. Place stuffed onions in a 8 inch square baking dish. Pour in veggie broth and drizzle onions with olive oil. Bake about 30 minutes (onions should be tender when pierced with a knife). Place onions on a nice serving plate. Pour cooking liquid into a small pot. Add vinegar to liquid and boil until reduced to 1/4 cup. Pour 1 tablespoon over each onion and serve.
In a medium mixing bowl stir together flour,baking powder,pepper and salt. Cut in margarine or butter till mixture resembles coarse crumbs. Make a well in the center. Add broth,stir just until dough clings together. Turn dough onto lightly floured surface. Knead gently for 10-12 strokes. Divide dough into 8 portions,divide each portion into fourths. Roll each portion into a 10 inch long rope. Fold each rope in half,twist 2-3 times. Arrange twists on an ungreased baking sheet. Bake at 450 for 5 minutes,turn the pan and bake 5-6 more minutes or until brown.
Remove two, 3-inch-long strips of peel from the orange and set aside until needed. Next juice and strain the orange. To a medium pot, add the orange, pineapple and cranberry juices, orange peel, cinnamon sticks, ginger, allspice and cloves. Make sure to sample and add the sugar if desired. Heat over medium-high heat until it starts to simmer, then reduce the heat to low and continue to simmer 30 - 45 minutes. Strain the cider, pour into warm mugs, add orange slices and serve immediately.
Prepare rice according to package directions, chill. In a small mixing bowl, combine mayonnaise, sour cream, and chicken. Stir in cooked rice. Refrigerate until ready to serve. Stir in cashews and serve on lettuce leaf. Garnish with alfalfa sprouts. You may use low-fat mayonnaise and sour cream.
Preheat oven to 400*F. In a large saucepan, heat 4" water to boiling over high heat. Trim off 1" from the tops of peppers and remove seeds. Coarsely chop tops, set aside. Add bell peppers to the boiling water. Cook 5 minutes, drain, set aside. In a large skillet, heat the oil. Saute onion, celery, garlic, and reserved chopped pepper tops until golden. Stir in kidney beans, olives, if using, and corn. Stir cornmeal and chili powder into stewed tomatoes. Add into sauteed vegetables. Heat to boiling, stirring occasionally. Simmer 10 minutes. Divide the chili mix into prepared bell peppers. Sprinkle the cheese and crumbled corn chips over tops of peppers. To bake, arrange well drained peppers upright in a 9" cast iron skillet or shallow baking dish. Bake 20 minutes or until filling is bubbly and topping has browned. Arrange on serving platter and serve. Enjoy!
Heat oven to 350°. Mix salt, rosemary, pepper and garlic. Rub mixture into chicken. Place chicken, meaty side up, in pan and bake for 25 minutes. Meanwhile, mix apricot jam, lemon juice, and mustard. Brush apricot mixture over chicken. Bake for 20 minutes longer or until juices run clear. serve.
Preheat oven to 350 degrees. Spray regular sized muffin tin or use foil liners. Recipe makes 12 regular muffins filled all the way to the top or 24 mini muffins. Chop turkey and spinach or use food processor. I prefer larger pieces so I use a knife. Separate egg whites into bowl saving egg yolks for Cheesy Bacon Egg Muffins(for DH and kids) Mix all ingredients together and pour into muffin tin. Bake at least 20 minutes at 350 degrees for moist squishy muffins or up to 30 minutes for a dryer more solid texture.
Preheat oven to 350. Cook macaroni according to box directions. Heat milk, butter and cheese. Stir until melted. Add garlic salt, seasoned salt, garlic powder and salt and pepper to taste. Mix all with pasta and but in baking dish. Sprinkle with additional cheese if desired. Bake at 350 for 30 minutes.
In a bowl, combine pork, baking soda, and soya sauce. Set aside to marinate 5 minutes. In a large non-stick skillet, heat 1 teaspoons oil over medium-high heat. Cook pork until browned, about 3 minutes. Transfer to a plate. Add remaining oil to the skillet and cook ginger, mushrooms and red peppers until softened, about 3 minutes. Add pork, green onions, sweet chili sauce and water to the skillet. Cook, stirring until the pork is cooked through, about 4 minutes. Spoon pork mixture onto lettuce leaves, sprinkle with peanuts. Roll up and enjoy with a side of rice or substitute flour tortillas for the lettuce wraps, if desired.
Heat oven to 325. Trim mushroom stems and finely chop; set aside. Place mushroom caps in a shallow bowl and toss with 3 tablespoons oil and Marsala. Set aside. Heat the remaining 2 tablespoons of olive oil in a medium skillet over medium heat. Add sausage and crumble into small pieces; cook until browned, 8-10 minutes. Add the mushroom stems and cook 3 minutes more. Stir in the scallions, garlic, salt and pepper and cook for 2-3 minutes. Stir in the panko crumbs and mascarpone and continue cooking until the mascarpone has melted and made the mixture creamy. Remove from heat, add the Parmesan and parsley and season to taste. Cool slightly. Fill each mushroom cap generously with the sausage mixture. Arrange in a snug single layer in a large baking dish. Bake until the stuffing is browned and crusty, 50 minutes.
In a blender, combine the jalapenos, water, vinegar, lemon juice, green onions, cilantro and salt. Blend until smooth. Place in refrigerator and chill for at least 30 minutes to allow time for flavors to mix. Serve with meats, vegetables, breads, etc. Enjoy!
Place the first six ingredients into a blnder and process until smooth. Transfer to a pan and bring to boil over moderate heat. Reduce heat when it boils and simmer until thick enough to coat a spoon about 5 minutes. If too thick add a bit of water. Set aside to cool. Garnish with the paste and peanutes. Also you can use garlic, chilies and ginger. Keeps 2 weeks. Note if you can't find the soybeans omit it and use 1/3 cup hoisin sauce letting out the sugar.
In a bowl, add beaten eggs with cream cheese. With a whisk blend in brown sugar and oil, mix well. Stir in cinnamon, baking soda, baking powder, mashed banana and flour. Pour mixture into a greased 9-inch round cake pan or if making quick bread a 12 x 4 x 4-inch loaf pan. Can also use 6 mini loaf pans for mini loaves. Bake in 375° oven for 50 minutes checking for doneness using a knife in the center of the cake. Cool for 10 minutes in the pan. When cool, loosen edges and turn onto rack to completely cool. Slice and serve or wrap in plastic wrap and foil for freezing. This will keep in the freezer for 6 months.
Put your choice of pasta on to boil. (salt water). On low/med. heat Melt butter in sauce pan. Add milk with Baking powder mixed in it before you pour it in with your butter. Wisk it with a fork. Add salt, Parmesan cheese, and garlic powder. Stir almost constantly so Milk doesn't burn or clump (trust me it will if you don't stir!). after pasta is strained, pour sauce on the pasta in the pot you boiled the pasta in and mix up well. Let simmer for a minute. Serve with a little extra parmesan cheese on top.
Whisk, or sift the dry ingredients. Cut the butter into the flour, with a pastry blender, until it resembles coarse crumbs. Stir in the milk. Add any optional ingredients, if desired. On a floured surface, lightly knead the dough 5-10 times. Place on a greased, or parchment lined, baking sheet. Flatten gently to a 1" thick round. Cut, like a pie, into 8 wedges, but do not separate. Brush the top with about 1 tablespoon milk. Sprinkle with sugar, if desired. Bake 400 degrees, 12 -15 minutes, until golden brown.
Mix the first three ingredients and let stand 10 minutes. Heat a large skillet and add the oil. Then over med high heat saute the TVP with the onion. Then mix the TVP and the potatoes. If needed add a bit more oil, about 1 to 2 tbs, to the hot skillet. Pat mix into an even layer, reduce heat and cook 10 to 15 minutes. Turn over carefully and cook other side. Sometimes it is easier to cut the hash into 4 wedges to turn. sprinkle with parsley and cut into wedges to serve. Note if you grate your own potatoes make sure they are long thin strands.
Add the pineapple juice, chicken stock, wine, soy sauce, ketchup, sesame oil, Worcestershire sauce, ginger, and 1/2 teaspoon pepper to a nonreactive bowl; whisk to combine. Remove the packet of giblets from the body cavity of the chicken; rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Place the bird on its breast; using poultry shears and starting at the neck end, cut out the backbone by making one lengthwise cut on either side of the bone. Remove and discard the backbone; open the chicken like a book, skin side down. Use a paring knife to cut along each side of the breastbone. Run your thumbs firmly along both sides of the breastbone and white cartilage, then pull these out. Cut off the wing tips and trim off any loose skin; season the bird on all sides with salt and pepper. Place the bird in a nonreactive baking dish just large enough to hold it and pour the marinade/glaze over it. Let the chicken marinate in the refrigerator, covered, for 4 hours or as long as overnight, turning the bird several times. Drain the marinade into a heavy saucepan, place over high heat, and bring to a boil. Decrease heat to medium-high and let the marinade boil until thick, syrupy, and reduced by almost half, 6-10 minutes, stirring with a wooden spoon to prevent scorching. Set up the grill for direct grilling and preheat to medium. When ready to cook, brush and oil the grill grate. Place the chicken on the grill and grill until cooked through, 15-20 minutes per side, turning several times with a large spatula. Test for doneness by using an instant-read meat thermometer; insert it into the thickest part of a thigh but not so that it touches the bone. The internal temperature should be about 180°; during the last 2 minutes of cooking on each side, baste the chicken with some of the glaze. Transfer the cooked chicken to a platter. Place the saucepan with any remaining glaze over high heat and bring to a boil; let boil 2 minutes, then drizzle the glaze over the chicken. For an authentic Hawaiian picnic lunch, serve with sticky rice and macaroni salad.
Combine all ingredients together. Mix well. Batter will be very firm. Drop on ungreased cookie sheet by the teaspoonsful.Bake in oven of 350 degrees. Bake for 8-13 minutes. Press a hug in the middle of each cookie. Chocolate will melt in the middle. Let cool. After thoroughly cooled, dust with a tiny bit of powdered sugar (optional). Enjoy.
Coat an 8x8-inch pan with cooking spray. Stir together sugar, evaporated milk and margarine. Bring to a boil in sauce pan, reduce heat to medium-low and cook 3 minutes, stirring constantly. Stir in chocolate and marshmallows. Remove from heat and stir until smooth. Pour into pan and refrigerate until firm, about two hours. Cut into 36 squares and serve. (Leave fudge in refrigerator or freezer for a firmer consistency). If you are following Weight Watchers, this has 3 points per serving.
Make a slit between the skin and meat on one side of each chicken breast. Put the spinach into a strainer and press out the water with a spoon and mix with the ricotta, half the garlic, and seasoning. Spoon the spinach mixture under the skin of each chicken breast, then secure the edge of the skin with toothpicks. Heat the oil in a skillet, add the onion, and fry for a minute, stirring. Add the remaining garlic and red bell pepper and cook for 2 minutes. Stir in the tomatoes, wine or stock, olives and seasoning (Set the chicken aside and chill if preparing in advance). Bring the sauce to a boil, pour into a shallow ovenproof dish and arrange the chicken breasts on top in a single layer. Cook uncovered in a preheated oven 400 degrees for 35 minutes, until the chicken is golden and cooked through. Spoon a little of the sauce over the chicken breasts then transfer to plates and serve with pasta.
Place bulgur in medium bowl. Stir in boiling water, cover and let stand 35-45 minutes. Squeeze out & discard remaining liquid. Transfer bulgur large bowl and toss with sorrel, mint, tomatoes, radish slices, cucumbers, scallions, lemon juice and olive oil. Season to taste with salt and pepper. Top with crumbled feta.
Combine basil, vinegar, salt and pepper in a bowl. Slowly whisk in oil. Transfer 2 tablespoons vinaigrette to bowl and toss with mozzarella; reserve remaining vinaigrette. Cut chicken lengthwise to make 4 breasts. season with a little salt and pepper. Grill chicken and tomatoes over high heat until chicken is well browned and tomatoes are lightly charred. Transfer chicken to a platter and top with a tomato slice and drizzle with remaining vinaigrette. Top with a slice of cheese and loosely tent foil and let rest for 5-10 minutes.
Mix everything in a blender. **You make these like a crepe but cook both sides. I'm not very good at it so my directions may not be right on -- I'm writing this from past observation -- I use a crepe maker and only cook one side.**. Fill a large pot halfway with water and set to simmer. Place a heat proof plate on top of the pot -- You can stack the pancakes on it to keep them warm as you're making more. Heat a small non-stick skillet over medium heat. Grease it lightly with butter. Pour a small amount of batter (tablespoon or 2) in the center of the skillet and tilt it in a circular pattern so that it coats the whole bottom in a very thin layer, like a crepe. Cook it until solid and flip it over. It should be lightly browned on each side. Stack them on the warmed plate. To serve them you fold them into thirds and put toppings over them. Or you can fill them like a crepe. I hope you enjoy them as much as I do! I wish I had the knack for making them.
Cut beef into 1-inch pieces. Add remaining ingredients in crock pot except cornstarch and water. Cover and cover on low for 6-7 hours or until meat is tender. Combine cornstarch and water add to crock pot. Cover and cook on high 30 minutes or until thick. Serve over noodles rice or mash potatoes.
Place diced peaches in a small bowl and mix in cinnamon, ground ginger, cloves, and nutmeg. Set aside. In another small bowl, sift the flour, baking soda, and salt. Set aside. Place butter in a mixing bowl and cream it. Once butter is creamed, add both sugars to the bowl and mix well. Add eggs and the vanilla to the bowl. Mix well. Slowly add the flour, baking soda, and salt mixture to the bowl while mixing. Once the flour, baking soda, and salt mixture is all mixed in, the dough should be thick and sticky. Add the peaches and spices mixture to the dough. Mix until peaches are all mixed inches. Cover dough and let it sit for a few hours in the fridge or until cold. (I usually like to let it sit over night, but you only really need to wait until the dough is cold.). Preheat oven to 350. Cover cookie sheet with parchment paper or spray it with cooking spray. Roll dough into tablespoon sized balls and place about 2 to 3 inches apart on cookie sheet. Bake for 12 to 13 minutes.
Fill a shaker half-way with ice. Shake ingredients in a shaker and put in chilled martini glasses.
Remove giblets from chicken; rinse the chicken and pat dry. Put on a rack in a roasting pan and brush with butter. Sprinkle with salt and freshly ground black pepper. Roast in a preheated 400-degree oven for 11/4 to 11/2 hours or until the internal temperature reaches 180 degrees in the thigh on an instant-read thermometer. Baste the chicken occasionally with the drippings. While the chicken is cooking, prepare the sauce. Bring a pan of water to a boil. Add tomatoes and remove from the heat; set aside 30 to 60 seconds or until skins begin to crack; drain. Peel, seed and coarsely chop tomatoes. In a large skillet, heat olive oil over medium heat. Add onion and garlic; saute 5 minutes. Stir in tomatoes, rosemary, thyme, marjoram, basil, fennel seeds, wine, green and black olives. Bring to a boil, reduce the heat and simmer 30 minutes. Stir occasionally. Season sauce with lots of pepper. (Additional salt may not be necessary because of the saltiness of the olives.) Stir in parsley. Carve chicken and serve with a bowl of sauce on the side.
Heat grill or skillet to medium. Spread one side only of each slice of bread with half of either mayo or butter. Place one slice in skillet spread side down. Layer Swiss cheese, ham, scrambled egg and American cheese, in order, on plain side of bread in skillet. Top with other slice, spread side up. Cook for about three minutes or until crispy and brown. Turn and cook until brown and cheese is melted. As Dawnab advised, if using mayonnaise, do not substitute Miracle Whip, it will not work. Thanks to Dawnab for her recipe and inspiration in the use of mayo!
Cream butter and lemon zest in bowl of electric mixer fitted with paddle attachment, about 3 minutes. Slowly add icing sugar, mixing on low speed for about 2 minutes. Add remaining ingredients and beat on med-high for 3-4 minutes until very fluffy. If using color gel, add a drop or two, then beat until blended. Yields enough to frost outside of three layer 8" round cake.
Remove peel in quarters from orange and lemon. Lay quarters flat and remove about half of white part. With scissors, cut remaining peel into fine shreds. Put in kettle; add water and soda. Bring to boil and simmer, covered, for 10 minutes. Remove pulp from membrane; add with juice to peel. Cover; simmer for 15 minutes, adding more water if necessary and blueberries and sugar; bring to boil; simmer for 5 minutes. Remove from heat and stir in liquid pectin. Stir and skim by turns for 5 minutes. Pour into hot sterilized jars, and seal. Makes about six 1/2 pint jars.
Make the marinade: combine all ingredients except beef, flour and ginger together in a large bowl whisking to dissolve the sugar and salt. Place beef in the marinade, cover and refrigerate, turning occasionally for 1 week. Remove from marinade (reserving marinade), wipe dry with paper towels. Heat oil in a dutch oven on the stovetop and sear the beef on all sides. Lower heat and pour marinade back over beef and cook slowly until tender. Check after 2 hours this may take another hour. When tender, remove beef and let rest. Make the gravy: strain marinade into a pot and boil about 5 minutes to reduce a bit. Wisk in flour and ground ginger to help thicken the gravy. Taste the gravy and adjust if necessary with vinegar and sugar to taste. Slice beef and serve with gravy.
Cook on low for 6-8 hours. Take chicken out and shred, add 1 cup sour cream and 1 cup grated cheese to the sauce, put chicken back in crock pot and mix together. Serve with warm tortillas or eat as a soup with tortilla chips. (Add points accordingly). Makes 6 one and a half cup servings approximately.
Cut the jalapenos in half lengthwise. Place in a large bowl with the shrimp. Toss with the remaining ingredients. Cover and refrigerate up to a day ahead. Pour off juices after 24 hours.
Place nonstick skillet over high heat. Beat together eggs and egg whites, adding salt and pepper to taste. Add heavy cream. Spray skillet with nonstick cooking spray when skillet is hot and pour in eggs all at once. Pour asparagus and avocado over eggs, add mushroom and onion. Scramble gently, then add goat cheese. Make to order!
In one bowl, stir the dry ingredients together. In another bowl, mix the sugars with the margarine and vanilla extract until well combined, then stir in shredded zucchini (if your zucchini produces a lot of moisture after being shredded, squeeze out and discard some of the juice), walnuts and chocolate chips. Pour wet mixture into dry mixture and mix until just combined. Grease a 5 by 7 inch rectangular baking dish and pour the batter into it. Bake at 350F for about 30-40 minutes. Cut and let cool a dozen minutes before eating and taking out of baking dish. Store uneaten portions in fridge.
Cookies: Cream together the shortening, brown sugar and egg. Sift together the flour, baking soda and salt. Add to creamed mixture. Stir in rhubarb and coconut. Drop by tablespoonfuls onto greased baking sheets. Bake for 12-15 minutes at 350°. Cool and frost. FROSTING: Beat cream cheese, butter and vanilla. Gradually beat in sugar til smooth. Spread over cooled cookies.
In a large salad bowl, combine lettuces, spinach or watercress, beets and egg; sprinkle with seasoned salt and pepper and toss with dressing (you can spin the bowl if you want). Garnish each serving with cherry tomatoes and croutons. Dressing: In a blender, combine vinegar, water, applesauce, worcestershire sauce, sherry, seasoned salt, sugar, paprika, garlic powder and hot pepper sauce; blend on high until combined, about 30 seconds. With motor running on high, slowly add oil through the pour hole in the lid until combined, about 2 minutes; refrigerate several hours before serving.
Drain dried tomatoes, reserving 1/4 oil. Chop tomatoes, and set aside. Heat reserved oil in a dutch oven, saute onion, celery, carrot and garlic in hot oil 15 minutes, stirring occasionally. Stir in dried tomatoes, wine fennel seeds, and pepper. Cook, uncovered over medium heat 1 hour or to desired consistency, stirring mixture occasionally. In food processor add half of sauce mixture and pulse 4 or 5 times or until mixture is chopped but not smooth. Repeat the same procedure with remaining half of sauce mixture. Serve over hot pasta.
For Cake: Preheat oven to 350 degrees F. In large bowl, combine cake mix, cinnamon and nutmeg. Add eggs, oil, lemon juice, orange juice, and honey. Mix on low speed to blend, then beat on medium for 2 minutes. Stir in zucchini (and walnuts if desired). Divided batter between 2 greased and floured round cake pans. Bake for 30-35 minutes, or until cakes test done. Cool and frost with Lemon Cream Cheese Frosting. TO Make Frosting: In medium bowl, mix cream cheese, butter, lemon extract and vanilla until throughly blended. Add powdered sugar slowly, mixing well after each addition, until mixture reaches spreading consistency. Stir in pecans.