HumbleIntelligence/food-ner-1-Million huggingface dataset:
Steam peas for several minutes until crisp tender. Meanwhile, in a large saucepan, combine orange juice, sugar, orange rind and cornstarch and stir until cornstarch is dissolved. Add peas to orange juice mixture. Add butter and salt and pepper. Stir and heat until sauce thickens. Serve warm.
Place all ingredients in a small mixing bowl and whisk together until smooth. Use a food processor or stick blender if you want it silkier. Spoon into a small jar and cover with a cloth, coffee filter or loose lid (open ferment). Allow to ferment in a cool, dark place for three to five days. Cover tightly and refrigerate. Will keep for several months.
Preheat oven to 350° F. Spray an 8-inch x 4-inch loaf pan with cooking spray; set aside. Process popcorn in a blender or food processor until finely ground; pour into a large bowl. Add ground beef (or turkey), celery, onion, milk, egg, parsley, garlic, salt, and pepper. Mix until thoroughly blended. Press meat mixture into pan; spread chili sauce over top. Bake for 1 hour, or until cooked through. Allow to cool 15 minutes before slicing. Tip: Mixture may be divided into 2 small loaf pans; bake at 350° F. 35 minutes or until cooked through.
In a saucepan, combine 3 1/2 c milk, rice, sugar, and salt; bring to a boil over medium heat. Cook for 15 minutes or until thick and creamy, stirring occasionally. In a mixing bowl, beat cream cheese. Beat in eggs and remaining milk. Stir into rice mixture. Cook and stir for 2 minutes over medium heat until mixture reaches 160 degrees. Add vanilla. Spoon into six dessert dishes. Drain pineapple, reserving juice; set pineapple aside. In a saucepan, combine brown sugar, cornstarch, butter, salt and pineapple juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vanilla and pineapple. Spoon over pudding.
Sprinkle the chicken with salt and pepper. Spray the onions and a large frying pan with kitchen spray. Saute the onions for 2 minutes, then add chicken to the pan. Continue cooking an additional 8 minutes or until chicken is no longer pink. Remove both onions and chicken from the pan. Add the jam and remaining ingredients to the pan, and cook for 2 minutes, stirring constantly. Return chicken and onions to the pan and continue cooking for 4 minutes, stirring occasionally.
Sauce: Combine all ingredients, you can adjust any of the ingredients to suit your taste. Sauce can be doubled. Heat oil in fryer to 350 degrees F. Whisk egg and water medium bowl. Whisk in flour, baking powder, salt, and pepper. Let the batter sit for a few minutes. Coat each piece of chicken with dry flour. Dip the chicken into the batter and let a little batter drip off the chicken. Once the excess batter has dripped off add to fryer. Fry for 7 to 9 minutes (ensure chicken is cooked to an internal temperature of 165 degrees). Repeat with the remaining chicken, frying 3 to 4 tenderloins at a time. Drain fried chicken strips on paper towels and serve with favorite dip or dressing.
In large frying pan melt margarine. Coarsely crush the ramen noodles in the package before opening. (Save the flavor packets). Add the crushed noodles to the melted butter. Add the peanuts and sprinkle the salt and stir until lightly to dark brown. Do not burn. Set aside. Throw the shredded cabbage and spinach in large serving plates or bowl. Add radishes and celery. Lightly toss. In blender add milk, vinegar, oil, brown sugar, soy sauce, seasoning packets and horseradish sauce if desired. Pulse a few times. Spoon the peanut and noodles on the spinach/cabbage mixture and mix or leave on the top. Drizzle or spoon the dressing on top. Note: I wash all my fresh veges with ice cold water and a dab of bleach. Let them set for a few minutes. Drain the water, rinse the veges and put loose ones in a salad spinner. I have done this since 1963 when we were in another country and I have never stopped. It is safe.
Preheat oven to 425°F Place oil, garlic, paprika, cumin and salt in a food processor or blender and pulse or blend until smooth. Place potato, sweet potato, turnip, rutabaga, carrots and squash in a roasting pan large enough to accommodate the pieces in a single layer. Toss with the spiced oil mixture until well combined. Roast the vegetables, stirring once or twice, until tender, 45 to 50 minutes.
Place peppermint patties in a microwave-safe bowl and add milk. Microwave high (100%) 30-45 seconds. Stir until candy is melted and mixture is smooth. Cool 5 minutes. Fold in non-dairy whipped topping. Spread into crust. Cover and place in freezer for at least and hour.
Preheat oven to 400°F. Grease muffin cups or line with paper baking cups; set aside. Mix the first six ingredients together until just moistened. Spoon batter into prepared muffin cups, filling each 2/3 full. Drop a dollop of the orange marmalade into the center of the muffins. Bake for 20 minutes or until done. Cool on rack for five minutes; serve while still warm. I have substituted ricotta cheese for the cream cheese with good result.
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. In a heavy-bottomed skillet over medium-high heat, cook the bacon until crisp and brown. Transfer to paper towels and drain. Chop and set aside. Whisk the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl. Using a food processor, pastry cutter, or fingertips incorporate the chilled butter into the dry ingredients until the mixture resembles coarse meal. Add the Cheddar cheese, fresh chives, and cooked bacon. Mix to distribute the ingredients evenly. Add the buttermilk and stir just until moistened. Using 1/2 cup dough for each biscuit and using a cup measure or an ice cream scoop, drop the biscuits onto the prepared baking sheet, spacing the mounds about 2-inches apart. Bake until the biscuits are golden brown on top, about 15 to 20 minutes or until a tester comes out clean. Serve the biscuits warm with melted butter.
Chill juice & 7-Up. Soften ice cream. Mix together for a delicious punch!
Boil a large pot of water, throw in the noodles and cook for two minutes or until soft. Drain, rinse and cool. Mix the sesame oil, lime juice and wasabi paste together. Pour this over the noodles and mix in the pickled ginger and garlic chives. Press the tuna into the sesame seeds until the fish is coated on all sides. Heat a non-stick frying pan and cook the tuna for one minute on all sides or until just seared. Transfer to a chopping board, let the tuna rest for a moment and then cut it into thick slices. Serve with soy sauce and wasabi in dipping bowls.
Place first 6 ingredients in a large pot. Bring to a boil., then immediately reduce to a simmer and cook until the chicken easily falls off the bones. Remove chicken from the broth and allow to cool. Reserve the broth. When the chicken has cooled enough to handle, remove all of the meat from the bones and chop meat into small pieces. While the soup is cooking, make the meatballs. Mix together the ground beef, bread crumbs, egg, 1/2 teaspoon salt, 1/4 teaspoon black pepper and chopped parsley. Form into small meatballs and place on a baking pan. Bake in a 350 degree oven until fully cooked, approximately 15 minutes. Strain the broth used to cook the chicken. Add the remaining onion, celery, and carrots. Bring to a boil, reduce to a simmer and cook until vegetables are tender. Cook the escarole in a separate small pot of boiling salted water until wilted, about 10 minutes. Drain, squeeze dry and add to the broth. Add the cooked chicken, meatballs and cooked, drained pasta. Season to taste with salt and pepper. Heat well and serve accompanied by Parmesan cheese.
Preheat oven to 350 degrees. Cook noodles according to package directions. In a large skillet, cook the turkey and garlic over medium heat until no longer pink. Drain off any grease, return to heat. Add Italian seasoning, spaghetti sauce, and diced tomatoes and simmer for 10 minutes, stirring occasionally. In a medium bowl, combine ricotta cheese, 1c of mozzarella cheese, egg, spinach, pepper flakes, and nutmeg; mix well. Spread about 3/4c sauce over the bottom of a 13x9 baking dish. Layer 1/3 of the noodles over the sauce, top with 1 1/2c of the sauce, and 1/2 of the cheese mixture. Repeat the layers, ending with noodles and sauce. Cover with foil and bake for 50 minutes or until bubbly. Remove foil, and sprinkle with remaining mozzarella cheese. Return to oven and bake additional 5-10 minutes or until the cheese is melted and golden. Let stand 10 minutes before serving.
Combine sugar, milk, peanut butter, and butter in saucepan; mix well. Bring to a boil, stirring constantly; boil for 3 minutes. Remove from heat. Add crushed crackers and vanilla; mix well. Press into 9-inch square dish. Let stand until firm. Cut into squares.
Mix all dressing ingredients together and refrigerate for flavors to develop. Add mushrooms to dressing and toss to coat. Refrigerate mushroom mixture for at least 30 minutes. Just before serving, place spinach in a salad bowl with tomatoes and onions; add mushroom mixture and toss together. Top with crumbled bacon.
Prepare corn dough: mix Bisquick, cornmeal and milk together until dough forms. Stir in drained corn; set aside. Meanwhile, prepare filling by browning ground beef with onion in a 10 inch skillet; drain fat. Stir in remaining ingredients. Cover and heat to boiling over medium-low heat. Drop corn dough by heaping spoonfuls onto boiling beef mixture. Cook, uncovered, 10 minutes. Cover and cook 10 minutes longer. Serve hot.
The night before baking, make sponge by combining all ingredients in a large bowl. Mix thoroughly and cover with plastic wrap and a cloth. Let sit at room temperature overnight or up to 12 hours. The next day, add the dough ingredients to the sponge and mix well. Knead by hand or mixer with dough hook until all ingredients are incorporated and for about 5 minutes more. Cover dough and let sit for 15 to 20 minutes. Knead for 5 to 7 minutes or until smooth. Move dough to an oiled bowl, cover and let rise until doubled in volume. A straight sided clean container is best for this or a large graduated measuring cup. This is best at room temperature but can take 1 1/2 hours or more but can be accomplished at 90F in an oven or microwave using hot water as the heat source in about 45 minutes. When doubled, stretch and dimple dough to form a rectangle and roll tightly back toward yourself, forming an oblong shape and place on baking paper or parchment to rise. I use an oblong brotform. Cover with plastic wrap sprayed with oil. Preheat oven, stone or baking sheet, and an empty pan to hold water to 375°F. When doubled in volume, score diagonally with sharp knife or razor blade and place in the oven. Pour 1 cup of hot water into the empty pan to generate steam. Cook for 35 minutes or until 180 to 210 F internal temperature. Note: This is easily made in your bread machine, including the sponge. Just mix the sponge on dough cycle and unplug machine and close lid. The next day, either cook on basic cycle or use dough cycle and hand form and bake loaf in the oven.
In a medium saucepan, put catsup, brown sugar, onion, liquid smoke and garlic powder. Cook for 5 minutes. Put sausage in a casserole dish sprayed with cooking spray. Pour sauce over meat. Bake at 350°F for 30-40 minutes, or until sausage is completely heated through and barbecue sauce thickens up.
Grind the garlic, parsley and jalapeno into a paste. Heat olive oil in low heat, and add the parsley pesto blend (from step #1) into the pan. Add in the shrimp to this mix. Cook on low heat for a few minutes Add the lime, salt, and black pepper at this point. You want to heavily coat the shrimp with the black pepper. After cooking for 5-7 mins, add the broccoli florets, pesto, and all other spices. Stir in and cover for 5-10 minutes. Once the flavors are cooked into the shrimp and the veggies, it will form a gravy. At this point you can add in the pasta.and stir. You can avoid overcooking the shrimp by turning off the heat before the shrimp start to form into circular rings. Top with a heaping spoonful of Parmesan, and serve! Voila!
Pour the lime juice, tequila and orange liqueur into a bowl and stir in the sugar to dissolve. Add the cream and then softly whip until thick and smooth but not stiff. Spoon into an airtight container to freeze overnight. This ice cream does not need ripening (softening before serving), as it will not freeze too hard and melts speedily and voluptuously. **Cook time does not include freezing overnight (or for approximately 8 hours.).
Crumble: Heat oven to 350, Line baking sheet with parchment. In a large bowl, combine oats, almonds, brown sugar, flour, melted butter, cinnamon and salt. Rub with your fingers until mixture resembles coarse crumbs. Spread in an even layer on a baking sheet. Bake for 10 minutes or until golden brown. Set aside. This can be made up in advance. Roasted Peaches: Preheat oven to 500. Line baking sheet with parchment paper. Melt butter and maple syrup and drizzle over the peaches. Roast peaches for 5 - 8 minutes or until nicely caramelized. Peaches can be done ahead of time and gently re-heated before serving. To serve: Divide roasted peaches among plates, cut side up. Top with a scoop of vanilla ice cream. Scatter crumble over top. Drizzle with a touch of vinegar.
Cook the pasta in a large pan of boiling water, uncovered, until it is just tender. Drain the pasta, then rinse it under cold water. Meanwhile, boil, steam or microwave the beans until just tender, then drain. Drain the tuna over a small bowl, reserving the oil for the Dressing. Flake the tuna into large chunks with a fork. Just before serving, combine the pasta, beans tuna, herbs and capers is a large bowl then drizzle with the Dressing. Serve the salad topped with rocket leaves. DRESSING. Combine all of the ingredients with the reserved chilli oil in a jar and shake well.
Prepare Sugar Free Lemonade according to their directions; Chill. Pour Lemonade and Fresca in a punch bowl. Add ice and garnish with fruit.
In a small bowl, mix oil, salt and paprika. Brush the rough sides of the pita with the oil mixture. Cut each circle in 8 points. Put the pita points side by side, oiled side on top, on a large baking sheet. Cook in the center of a preheated oven of 350 F for about 12 minutes or until pita chips are golden and crispy. Put the pita chips on a rack and let cool. (You can prepare the pita chips in advance and put them in an hermetic container. They will be good up to 3 days at room temperature.).
Preheat the oven to 350 deg F. Slice mangoes into thirds vertically to remove the pit. Scoop out the flesh and place in an 8x8 inch baking pan. Top mango with quartered strawberries and drizzle with 1/4 cup pineapple juice (can also use canned pineapple). To make the topping, place remaining dry ingredients in a food processor and process until mixed but still slightly chunky. Add 2 tablespoons pineapple juice and briefly process to incorporate. Spread the topping mixture over the fruit. Bake for 45 minutes.
Sear steak strips in oil in a large skillet or dutch oven. Add celery, peppers, and onion to the meat in the skillet and stir fry for 5 minutes. Add the black pepper, pepper flakes, ginger, salt, brown sugar, thyme, and water. Turn the heat to low and simmer for 20 minutes. Then add the can of tomatoes. Mix the brown sugar, cornstarch, soy sauce, and 1/4 cup of water together and then add to the meat and vegetables. Stir gently while the sauce thickens. Serve over rice or mashed potatoes.
Shake the liqueurs and the cream or non-dairy milk with lots of crushed ice in a cocktail shaker. Strain into a cocktail glass (I like to include some of the ice). Decorate with a little grated chocolate or a mint sprig, if desired. NOTE: Using a blender is a great way to crush the ice.
In one mixing bowl combine sifted coconut flour, salt, and baking soda. In another mixing bowl, combine the eggs, coconut milk, coconut oil, coconut sugar, coconut extract. Add the dry ingredients to the wet mix well but don't over mix. Add shredded coconut and mix together. Use a well oiled muffin tin and fill each one. Should make a dozen. Bake at 375 degrees for 20-22 minutes. Cool and enjoy. Can be frozen.
Fill a large pot with quartered unpeeled apples, and then add just enough water to almost cover. Place on med-low heat stirring occasionally until the apples are fully cooked. Strain through a cheese cloth tied over a large container. (Secure by a cord tied around the rim.) Pour the hot apple mixture into the strainer, cover and let set overnight Do not press as this will turn the pectin cloudy. Collect the clear thick liquid To test the strength of the pectin, pour a little bit of rubbing alcohol into a glass and then drop in a spoonful of cold pectin. The pectin will coagulate into a jelly-like mass. If this can be picked up with a fork it is concentrated enough. If it cannot be picked up by the fork then the concentration is too weak. Boil it down to increase the concentration. Test again To use: Use 4-6 tbls. of homemade pectin for every 1 cup of prepared juice. Use equal amounts juice/pectin and sugar to make jelly. Place juice/pectin sugar in a large pan and place over med-high heat. Stir constantly to keep it from burning to the bottom of the pan. After the jelly comes to a full, rolling boil, let it do so for about a minute. To test, dip a large spoon into jelly mixture and then hold it over the pot sideways. If the jelly falls off the spoon in a sheet rather than a drop it is ready. Bring it to a vigorous boil on high heat. Remove from heat and bottle in hot sterilized jars.
Grease a 9x13" casserole and set aside. melt butter and saute mushrooms and onions until tender, stirring frequently. Add shrimp and cook until pink, stirring often. SPread 3 slices of the bread with the pesto sauce, then top each with another bread slice, pressing together so thick stick. Cut pesto sandwiches into small cubes and layer half of them in the bottom of the baking dish. Sprinkle half of the cheese on top, then pour all of the mushrooms on top, then the crabmeat and the artichokes. Top with remaining bread cubes, then sprinkle the rest of the cheese on top. Beat eggs, add milk, salt, and cayene pepper; beat well. Pour wet mixture over the bread mixture, covering evenly. You may need to poke some some parts of the bread to get them wet- you want everything to be moistened with the egg mixture. Cover and chill overnight (or at least 8 hours). Heat oven to 350 F, remove cover, and bake casserole for about 35-40 minutes, or until a knife inserted in the center comes out clean. Let rest 5 miutes before slicing to firm up and cool slightly. Cut into 12 squares.
Half fill a large saucepan with water and stir in the beans, ham hock, quartered onion, garlic and bay leaves. Bring to a boil, then lower the heat and simmer, uncovered for 1 hour or until the beans are tender. Drain the beans, reserving all of the liquid and discarding the onion, garlic, and bay leaves. Transfer beans to a bowl and the ham hock to a cutting board. Cut the meat into small pieces (you should have about 1 cup). Discard the bones. In the same saucepan, melt the butter over medium heat. Add the chopped onion and saute for 5 minutes or until tender. Stir in the ham and enough bean liquid to make the beans soupy (about 2 cups); bring to a boil. Lower heat and simmer, uncovered, for 5 minutes. Stir in the beans, hot sauce, and salt and pepper to taste; heat for 3 minutes or until hot. Ladle into bowls (I like to add a couple of drops of catsup) and serve with warm fresh homemade bread and butter.
combine first four ingredients. mix together yogurt, honey and juice add to carrot mixture and stir well. refrigerate until serving. Variations: You can add extra yogurt if needed. I have also used sour cream when I ran out of yogurt and it was very good. Another alternative to plain yogurt is Pina Colada yogurt. YUM!
Cook spaghetti according to package directions and set aside until needed. Saute mushrooms in oil until tender, about 5 minutes. Set mushrooms aside. Wipe out pan. Melt butter in pan and add flour gradually, stirring with a whisk to form a roux. Cook until bubbly, then add broth slowly and keep stirring with whisk until mixture becomes thick. Remove sauce from heat. Stir in cream, Parmesan, and wine, mixing until cheese melts. Mix in turkey and mushrooms. Toss spaghetti with sauce mixture, coating noodles thoroughly. Place noodles in a greased 9x13-inch baking dish. Melt 2 tbsp butter and toss with bread crumbs. Sprinkle over the top of noodles. Sprinkle the nutmeg lightly over the top of the breadcrumbs. Bake noodles at 375F for 25-30 minutes or until hot and bubbly.
Cook vermicelli according to package directions. Drain and set aside. Meanwhile, heat oil in a large pot over medium heat. Add tofu and cook until browned (2 minutes). Add garlic and ginger and cook (2 minutes). Add mushrooms, broth, and cabbage and simmer (5 minutes). Stir in reserved noodles. Ladle soup into bowls and add cilantro, onions and soy sauce.
Place cream cheese on shallow serving dish. Pour raspberry chipotle sauce over top of cream cheese and allow it to drizzle down sides.
In a Ziplock bag place the 3 chicken breast. Add dressing and lemon juice let marate for at least 30 minutes. Place on grill turn only once Is done when no longer pink (be careful not to over cook). place Canadian bacon and cheese on top Let cheese soften and brown lightly Serve Hot.
Place zucchini in bottom of a slow cooker. Add beef and remaining ingredients. Cover with lid, and cook on high heat setting for 5 hours or until meat is tender, or cover and cook on high heat setting for 1 hour; reduce to low heat setting, cook 7 hours. Remove and discard cinnamon stick before serving!
HEAT oil in a large saucepan over medium-high heat. Add chicken, onion and carrot; cook for 3 to 4 minutes or until chicken is no longer pink. Add celery and bell pepper; cook for 3 to 4 minutes or until vegetables are crisp-tender. STIR in pumpkin, broth, hominy, sour cream, cilantro, salt, pepper, oregano, cumin, and nutmeg. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.
Mix thawed lemonade with 54 oz cold water. Add vodka and Chambord. Serve over ice.
Stir all four ingredients in a medium sauce pan. Mix well and simmer until warmed through. Pour over cooked meatballs or heat meatballs in sauce. To freeze: Double or triple sauce and divide into 3 cup containers or freezer bags. Label and freeze for up to 3 months; Defrost in fridge overnight or in microwave; add cooked meatballs and cook or bake until heated through.
Prepare stuffing mix according to instructions on the box. Side aside. Preheat oven to 400 degrees. Cut chicken wings at the joints discarding the tip. Melt butter in large saute pan. Add the chicken, lemon & pepper seasoning, thyme, salt and pepper. Saute chicken wings over medium heat for about 15 minutes or until brown and crisp turning occasionally with wooden spoon. Spray lightly 2 quart 8 x 11 casserole dish with cooking spray. Layer stuffing mix on the bottom of the pan and top with the chicken wings. Cook in oven for about 20-30 minutes.
Place coffee and cinnamon in brew basket of coffee maker. Add water to coffee maker and brew coffee. Mix the caramel topping and the apple cider together, then halve the mixture between two coffee mugs. Pour the steaming coffee into the prepared mugs and top with the whipped cream. Drizzle on the caramel topping and sprinkle with cinnamon.
Brown hamburger; drain. Cook corn; drain. Cook macaroni and cheese according to package. After making up macaroni and cheese mix in hamburger and corn. Mix well. Season with salt and pepper. Serve with bread if desired.
Combine first nine ingredients and toss well with broccoli, cabbage, bean sprouts, cilantro and mint. Allow salad to marinate in refrigerator 1 to 2 hours. Before serving, top with peanuts, sesame seeds or bell peppers.