HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place chicken in crock pot. Combine cream soup and chicken broth and spoon over chicken. Top with potatoes. Combine stuffing mix, water, butter and spoon over potatoes. Cover crock pot and cook on low for 4 hours. Sprinkle green beans over stuffing. Cover and cook on low for another hour.
In small saucepan, melt butter. Stir in onions and cook over medium heat for approximately 1 minute. Stir in remaining ingredients. Cook and stir 4 minutes, or until onions are cooked. Spoon the mushroom sauce on top of meat.
Preheat grill to medium-high or broiler. Roast red pepper, turning often, until well blackened. Place in a bowl and cover with plastic wrap. Leave to cool. Remove skin, stem and seeds from pepper. Finely chop the pepper and place in a medium bowl. Stir in peaches, tomatoes, garlic, vinegar and basil. Season with salt and pepper to taste. Marinate for 30 minutes before serving or cover and refrigerate for up to 8 hours. Before serving, bring peach mixture to room temperature. Lightly toast baguette slices on both sides. Spoon peach mixture on top of toasts.
Melt the butter in a saucepan. Stir in the rice until it is coated in the butter. Add the spices and salt. Add the boiling water. Cover with a tight fitting lid, and simmer on the lowest heat for 15 minutes--do not stir in the meantime.
Using only the white part of the lemongrass (discard the rest), pound to release the flavor and cut into 2 inch segments. Put lemongrass, fish sauce, ginger root and stock into a pot and bring to a simmer. Cover and simmer for another 15 minutes. Uncover the pot and add the Kaffir lime leaves, chilies, onion, sugar and chicken pieces (if using prawns, add during last two minutes of cooking). Simmer for 2-3 minutes, then add Nam Prik Pao and mushrooms. Simmer for yet another 2 minutes. Now add the green onions and let it simmer for 30 seconds. Turn off the heat, add lime juice and garnish with coriander leaves. Test for saltiness and sourness. If required, adjust with more fish sauce (salt) and lemon juice (sour). If you can't find Kaffir Lime leaves, lime zest is the closest thing (use 1-2 tsp).
Heat the olive oil in a pan. Add the garlic, either chopped or smashed. Cook the garlic for about 3 minutes. Add spinach and with tongs, turn constantly until wilted. Sprinkle with nutmeg, salt and pepper. Enjoy!
Place the chicken on a baking tray. Rub with a little of the butter, season, then cook under a heated grill / broiler for 15 minutes, turning just once until cooked through. Mix together the remaining garlic butter, korma paste and the breadcrumbs. Remove the chicken from the grill, then top each breast with a smear of the breadcrumbed butter. Return to the grill and cook for 3 to 5 minutes until the breadcrumbs are golden and the butter melted. Serve the chicken and all of the buttery juices with some potatoes and veg if you like.
Combine all ingredients in a pint sized jar. Shake well to blend. Store in a cool dry place, and use as normal coffee creamer. *Nutra-SweetSpoonfuls or Sugar Twin may be substituted for the powdered sugar, to accommodate diabetic diets.
Fire up BBQ to medium heat. In a large bowl, stir oil with mustard, honey, curry, salt, garlic powder, pepper and cinnamon or allspice. Baste chicken with a basting brush or add chicken turning evenly to coat. Place chicken on grill. BBQ turning and brushing often with remaining marinade. Baste only for the first 5 minutes, allowing all baste to cook. Remember, the marinade has been in contact with raw chicken, so it must be fully cooked. Grill 5 more minutes to ensure doneness. Sprinkle with coriander. Great with Fast Tropical Mango Salsa. As an alternative, you can double the sauce, place in foil covered baking dish and bake the chicken breasts in the oven at 375 for about 20 minutes. Goes great with Pad Thai!
Preheat oven to 180C (fan-forced). In large mixing bowl, combine all dry ingredients. Put aside 1/2 cup of cheese. Place the rest of the cheese and wet ingredients in a separate bowl and combine. Pour wet ingredients into dry ingredients, mix well to combine. Grease a 12-cup muffin pan (don't use patty pans). Spread batter evenly between cups. Sprinkle remaining cheese over muffin batter, place in oven. Bake for 15 minutes, or until golden brown. Serve hot, with butter. NOTE: you can change this recipe up however you want. You can add ingredients such as grated zucchini, bacon, use different varieties of cheese, etc. Do whatever you want!
In a large bowl, whisk together onions, lime juice, salt, chiles and cilantro. Drizzle in oil while continuing to whisk constantly. Add watermelon and strawberries and toss gently to coat. Serve immediately.
Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large skillet with 1/2 inch of water). Bring the water to a boil. Place the pot stickers in the basket (or skillet), cover, and steam for 4 minutes. Add the snap peas, carrots, and water chestnuts. (Substitute stir fry vegetables for the snap peas and carrots, if desired.) Cover pot and steam until the pot stickers are cooked through and the vegetables are tender, 4 to 6 minutes. Meanwhile, in a small bowl, combine the soy sauce, sesame oil, and optional honey. Add hot cooked white rice to bowls, if desired. Divide the bean sprouts among bowls and top with the pot stickers and vegetables. (If substituting bamboo shoots, you might add them to the pot while the vegetables steam.). Sprinkle with the peanuts and scallions. Serve with the sauce.
In a large saucepan, melt the butter and saute the onion until translucent, about 3-4 minute. Add the soups, milk, and half and half, and stir to combine. Add the crabmeat and bring just to a boil. Add the sherry, salt and pepper, to taste. Serve immediately, or allow to cool to room temperature, then refrigerate or freeze immediately in serving sizes.
Preheat oven to 350°F Prepare and bake cake mix as directed on package in 2 greased and floured 9-inch round cake pans. Loosen layers from sides of pans with knife or metal spatula. Cool 15 minute. Bring 1 cup of the water to boil; stir into dry jelly powder until completely dissolved. Add remaining 1/4 cup of water. Pierce cake layers with large fork at 1/2 inch intervals. Carefully pour half of the jelly mixture over each cake layer. Refrigerate at least 3 hours. Mix sour cream and icing sugar; gently stir in whipped topping. Dip 1 cake pan in warm water 10 sec.; unmold onto serving plate. Spread with 1 cup whipped topping mixture. Reserve a few cherries for garnish. Chop remaining cherries; sprinkle over. Unmold second cake layer; carefully place on first cake layer. Frost top and sides with whipped topping mixture. Drizzle with melted chocolate; garnish with reserved cherries.
Cream butter and sugar together, then add milk on slow speed. Sift dry ingredients together and add to wet a couple of tablespoon at a time, until smooth. Batter should be very thick paste, turn out into greased 13 x 9 x 2 inch pan, put berries on top of batter, sprinkle with remaining 1 1/2 cups sugar, and pour 2 1/2 cups boiling water over top, dot with remaining 3 tbsp butter. Bake at 425°F for 30 minutes or until golden brown.
In a large pot, cover chicken with water and add the celery, quartered onion, and the 4 cloves of garlic. Boil until tender, approximately 1 hour. Reserve the stock. Remove the chicken from the bones & either cut, slice, cube or shred. In 5 cups of stock, cook rice until liquid is absorbed, about 25 minutes. The rice should be slightly moist. In a Dutch oven, saute the sausage and ham until slightly browned, about 3 to 5 minutes. Remove the sausage and ham from the Dutch oven and set aside. Add butter to Dutch oven and saute the chopped onion, green bell pepper and parsley until tender, about 3 minutes. Into the Dutch oven, add the chicken, sausage, ham, the 2 cloves of minced garlic, tomato paste, bay leaf, thyme, salt and pepper. Mix, and then add the rice and the cooked shrimp and mix thoroughly. Cook over low heat, stirring constantly, about 15 minutes. Remove bay leaf and serve.
Grease round 20cm cake tin with butter. Put biscuits between sheets of greaseproof paper and crush with rolling pin. In a bowl mix together biscuit crumbs, nuts, cherries and raisins and liqueur. In a small saucepan over low heat add syrup, 150g chocolate and melted butter. Stir until all mixed together and melted. Pour this mixture over the biscuit mixture and stir well. Pack mixture into cake tin. Cover and refrigerate for several hours. Then melt the remaining chocolate and pour over cold cake whilst in tin. Allow chocolate to set in fridge and then serve in small slithers.
Heat soup, Milnot, and chiles in medium saucepan over medium-low heat, stirring occasionally, until heated through. While heating soup mixture, tear each tortilla into quarters. In 13" x 9" casserole dish, layer tortillas, chicken, soup mixture, and cheese until all are used. Bake at 350 degrees for approximately 45 minutes or until hot and bubbly.
place all ingredients in blender until smooth and creamy. pour in cup and place whipped topping on top (optional).
Preheat oven to 350 degrees. Butter and flour bottom and sides of a 9-by 13-inch cake pan. In a large bowl, using an electric mixer on medium speed, cream together butter and granulated sugar. Add egg yolks, one at a time, and beat until fluffy. Add vanilla, lemon rind and lemon juice and beat to combine. Gradually add in baking powder and flour. In a medium bowl using electric mixer on high speed (with clean beaters), beat egg whites until stiff. Fold egg whites into batter. Gently spread batter into prepared pan. Evenly sprinkle top with finely chopped walnuts and bake 25 to 30 minutes. Remove to a wire rack. Cool until cake shrinks away from sides of pan (about 15 minutes). With a small round biscuit cutter (or a glass), periodically dipped in powdered sugar, cut one circle (don't remove it), then cut another circle halfway down the first one, making two crescents and one oval scrap. Remove from pan and repeat (you can eat the oval scraps;). Cool crescents completely and dust with powdered sugar. Store in a tightly covered container for up to 2 days.
Combine the Honey, Teriyaki, Vinegar, Sake, Sesame Oil, Juice from the Meyer Lemon, Sugar, grated Garlic and 1 inch grated Ginger in a bowl. Mix thouroughly. Heat the Peanut oil in a wok on medium high. Add the Onions and reduce the heat to medium. Cook for a minute and add the chopped garlic and 1/2 inch Ginger. Cook for 2 minutes and then add the colored bell pepper and cook for another 2 minutes. Next increase the heat to med. high and stir fry for another minute. Now add the chicken pieces and stir fry for another minute. Increase the heat to high and then add the Honey sauce. Cook for another minute or two. Add the chopped Onion greens to the dish. Serve hot from the wok . Serve over rice. Sprinkle roasted sesame seeds over serving.
In a stainless steel vegetable steamer, steam the cauliflower for about 15 minutes, until tender. When the vegetable is tender, remove it from the steamer, and place it in a casserole, with a cover, just large enough to hold the head. Pour the egg over the top of the cauliflower, add salt and pepper, and top with the cheese. Bake, covered at 375 degrees for 10 minutes, or until the cheese has melted and the egg is cooked.
Put all of the ingredients into a pan and bring to a boil. Let stand for 10 minutes.
Line cookie sheet with waxed paper. Insert a stick into each marshmallow (into one of the flat ends, so it can sit on the other without falling over). Put mini-morsels into a shallow bowl. Put graham cracker crumbs into a shallow bowl. Microwave frosting for 20 - 30 seconds (don't overdo - else it will be too thin to adhere well to the marshmallows). Dip one marshmallow at a time into the frosting, allowing excess to drip off. Dip the bottom and one side of the chocolate coated marshmallow into graham cracker crumbs. Dip the opposite side into the mini-morsels. Stand the flat ends down on the cookie sheet. Refrigerate for one hour before serving.
Mix pie crust as directed, but add chopped almonds with water. Prick only the sides of the pie crust and bake as directed. Cool. Combine condensed milk, lemon juice, vanilla, and almond extract. Fold in whipped cream and spoon into cooled pie shell. Spread cherry pie filling over cream filling. Chill.
Peel potatoes and quarter. In a saucepan cover potatoes with cold salted water by 1 inch and simmer 15 minutes, or until just tender. Drain potatoes in a colander and let stand 5 minutes. Finely chop white and light green parts of scallions. Finely chop parsley. In saucepan heat oil and chopped scallions over moderate heat until oil begins to sizzle and add potatoes. With a fork lightly crush potatoes into scallion oil (do not mash completely). Season potatoes with salt and pepper and stir in parsley.
In deep 3-quart serving dish, layer lettuce, broccoli slaw, beans, onion and bell pepper. Mix mayonnaise and Italian dressing until well blended. Spread over vegetables. Sprinkle with cheese. Cover and refrigerate at least 2 hours until chilled or overnight. Sprinkle with parsley just before serving.
Note: This pasta is best made at least a half a day ahead of time. Cook pasta and cool. While pasta is cooking, cut crab. Cut onion and pickles and add to large mixing bowl. Add remaining ingredients and mix. Then you can transfer to a bowl you can put in the refrigerator.
Saute first four ingredients. When translucent, add potato and sausage; continue sauteeing for about 10 minutes. Add broth and simmer for 20 minutes. Add spinach and simmer till spinach is just cooked; add cream if you like. You can blend this with a hand blender or in a blender or serve it as is. Season to taste.
In a large pot, place the sauerkraut, chicken stock, smoked meat, peppercorns and bay leaves. Add water to cover. Bring to a boil, reduce temperature, cover and simmer for 1 to 2 hours. Meat should be tender. Remove meat, discard bones, dice and return to the pot. Add the shredded cabbage, tomatoes and onion. Bring to a boil, reduce to a simmer and cook another hour or so. Add water, as necessary, to keep it soupy. To serve, remove the bay leaves and dish up, with hot boiled potatoes on the side. Note: If you prefer, substitute 1 cup shredded carrots for the tomatoes. Smoked turkey is a good substitute for the ham hocks. And there is nothing wrong with a nice hambone! Note2: You can drain and rinse the sauerkraut for a milder dish, but I think this is pretty mild, because of all the liquid and the fresh cabbage. Note3: You can reduce the amount of chicken stock if you need to - the meat will add a lot of substance to the liquid. I also have used the strained liquid left over after cooking a corned beef in the crock.
Preheat oven to 400* F. Place bread slices on a cookie sheet, and spread with butter and then mayonnaise. Sprinkle with garlic salt and seasonings, and top with cheese. Bake uncovered for 5-10 minutes, until cheese is melted and just browned on the edges.
Place shrimp and vinaigrette into a large resealable plastic bag; refrigerate for 15 mn. Microwave bacon for 1 mn on HIGH. Cut slices in half crosswise (for a total of 24 pieces) and let cool. Heat broiler. Coat a large broiler pan with nonstick cooking spray. Remove shrimp from marinade, reserving marinade. Put one piece of bacon on a work surface. Place a shrimp at one end; tuck a jalapeno slice into curl of shrimp. Roll bacon up tightly to enclose filling, securing with toothpick. Repeat using all bacon, shrimp and jalapenos. Stir together mayo, chili sauce, pickle relish, red pepper and 1 TBL water in a small bowl. Place shrimp rolls on prepared pan. Brush with reserved marinade. Broil 3 mn. Turn, brush with marinade and broil 2 mn more. Serve with sauce for dipping.
Take a very large saucepan and heat up the oil. Pour the meat into the saucepan and brown for 5-10 minutes. Add the tomatoes, potatoes, eggplant and capsicum. Cook another 5 minutes, stirring. Lower heat and stir in seasonings. Simmer until potatoes are done. Serve garnished with dill leaves and capsicum.
Sift together dry ingredients. Mix together corn and egg. Add dry ingredients. Stir slowly to blend well; do not overbeat. Heat oil in large skillet over medium heat. Drop batter by tablespoonfuls into hot oil, one layer at a time. Fry about 2 minutes on each side until golden brown. Drain on absorbent paper, and dust with powdered sugar if desired.
Mix all ingredients well. Keep in an air-tight container. For Brownies: 3/4 cup of mix. 3/4 cup cocoa. 1/2 cup sugar. 1 egg. 4 tablespoon oil. 4 tablespoons chocolate syrup. Bake in a 8x8 pan about 15 minutes at 350. For biscuits: 2 cups mix. Cut in 3 tablespoon of shortening or butter. You can use oil instead. Just enough cold water to hold dough together. Drop or roll, then bake at 425 for 10-12 minutes. For cinnamon rolls, roll dough out and spread with butter. Sprinkle with a strong cinnamon sugar. Roll jelly-roll style and cut into pinwheels. Bake the same as biscuits. Blueberry muffins. 2 cups mix. 1 teaspoons cinnamon. 1 cup berries. 1 egg. 1/4 sugar. 2 tbs oil. 1/2-1 cup water. Mix lightly,and bake in greased tins at 400 for about 20 minutes. This makes about 12.
In a large skillet over a low/med heat saute chicken wings in butter and garlic until wings brown. Mix brown sugar and orange juice, add to the pan and finish cooking wings. Sauce should not be boiling, but a gentle simmer. Wings should have a nice glaze and the meat should be about falling off the bone when they are done. If needed you can add more juice as the wings cook. Note: Move the wings around as they cook so that they cook evenly and don't brown too much on one side. Don't cook over too high a heat, the butter and garlic will burn quickly and the orange juice will cook off too quickly. You can also put a lid on the pan after adding the orange juice and brown sugar to help slow evaporation and reduce spatters.
Whisk 1/2 cup water and wasabi powder in medium bowl to form smooth paste. Whisk in soy sauce, 2 tablespoons peanut oil, sherry, and sesame oil. Set aside. Coat eachside of the tuna steaks with the sesame seeds. Heat 1 Tablespoons of peanut oil in a heavy skillet over high heat. Add tuna and sear until opaque in center, about 3 minutes per side. Remove Tuna from skillet and add sauce. Reduce saude until thick. Pour sauce over tuna or serve on the side.
Char broil peppers over pen flame on gas stove or broil in oven. Put peppers in a paper bag and cool completely, then peel, stem, and seed the peppers. Cut peppers into 1/4 in wide strips. Chop garlic and shallot coarsely. Add olives, parsley, olive oil, and oregano and chop coarsely. Season to taste with salt and pepper. Cook pasta in large pot of boiling salted water until al dente'. Drain. Return pasta to pot and mix in all ingredients (toss to combine.). Serve warm or let stand at room temperature for no more than 2 hours. Enjoy!
Mix vinegar, oil and rosemary together and set aside. Mix pressed garlic in with mayonnaise, set aside. Cut bread in half cross wise then length wise, set aside. On a preheated grill, place vegetables on grill and cook uncovered for 12-16 minuites or until tender, basting with vinegar mixture several times throughout cooking. Set cooked veggies aside. Take sliced bread and place cut side down on grill and toast. Spread mayonnaise and garlic mixture on sliced bread. Assemble sandwiches by layering first with cheese then layering with veggies on top. Top it off with top side of bread. NOTE: You can marinate the veggies in the vinegar for 15 minuites for even tastier veggies. You can place some aluminum foil over the grill when grilling if you like, to keep veggies from falling through, but I don't ever have a problem with them falling through.
Preheat oven to 400 degrees. In mixing bowl, cream butter with sugar until light and fluffy. Beat in egg and vanilla. Mix flour, baking powder, and salt in a separate bowl; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Divide dough into two balls. On a floured surface roll each ball into a circle approximately 12" wide and 1/8" thick. Dip cookie cutter in flour and cut out cookies. Bake on ungreased cookie sheet for 6 - 7 minutes or until cookies are lightly browned. It helps to line pans with parchment paper for easy cookie removal.
Combine all ingredients (except garnish) in food processor and process 2 minutes or until mixture makes a stiff paste. Line a 3-cup bowl or mold with plastic wrap; pack in pate mixture and cover with plastic wrap. Chill atleast 6 hours, or until ready to serve. Unmold onto serving plate and garnish with egg slices and parsley. Serve with crackers and melba toast.
Place the veal cutlets between 2 pieces of parchment paper or plastic wrap. Using a meat mallet or rolling pin, flatten the cutlets to an even thickness of about 1/4 inch. In a shallow bowl or deep plate, mix together the flour, paprika, tarragon, 2 tsp salt, and 1 tsp pepper. Dredge the veal on both sides in the seasoned flour, shake off the excess, and set aside. In a large frying pan, melt the 1 Tb butter with the olive oil over medium-high heat. When the butter is foaming, add the veal, in batches to avoid crowding, and saute, turning once or twice, until lightly browned on both sides, 5-6 minutes. Transfer the cutlets to a platter and tent loosely with aluminum foil to keep them warm. Add more butter if needed and add the mushrooms to the pan. Saute, stirring often, until softened and lightly browned, 4-5 minutes. Stir in the sherry, stock, and tomato paste. Raise the heat to high and cook, stirring often, until the sauce thickens, 3-5 minutes. Remove from the heat and stir in the cream. Transfer the veal to individual plates and top with the mushroom sauce. Serve at once.
Fill a large kettle 2/3 full of water. Add chicken, salt, ginger, chinese flower pepper; bring to boil. Cover and simmer for 1 1/2 hours. Remove chicken and soak in 4 quarts of cold water for 1 hour. Cut into bite-sized pieces and arrange on a platter. Mix soy sauce, sesame oil and msg. Pour mixture over chicken pieces; serve cold.
Combine the onions, scallions, salt, pepper and ground cumin seed in a plastic bag large enough to hold everything. Add the meat and marinate overnight. Remove meat from the marinade, reserve marinade. Brown the meat in the vegetable oil, then add the reserved marinade and add water. Cook until the meat is tender (40 minutes). Remove and grind the meat. Save the stock from cooking the meats. Saute the onions and scallions in 4 Tbsp oil. Add the chopped tomatoes and fry an additional 3 or 4 minutes. Mix in the ground meats and meat stock and cook for about 10 minutes. Peel and mash the cooled, boiled potatoes and add them to the meat and vegetable mixture. Mix the salt, pepper and ground cumin seed into the meat and potato mixture. For the dough: Boil the dry yellow corn in sufficient water to cover the corn, for about 30 minutes. Put the cooked corn through a grinder. Add the salt, cornstarch and brown sugar to the ground corn. Knead the dough until it is thoroughly mixed and forms a firm ball. Pick off small pieces and form into the size of small balls. Flatten each piece thin. Put about 1 tsp of the meat mixture in the center of the flattened ball. Fold over and pinch edges together to close and form a pretty edge. Place in deep, hot vegetable oil and fry about 3 or 4 minutes until golden brown. Remove and put on paper towels in a colander. Serve immediately or reheat in a paper bag in the oven prior to serving. The meat mixture can be made in advance and stored in the freezer, but the dough must be made fresh the day of use.