HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook pasta in a large pot of salted water. Check cooking directions, soba noodles can cook literally in minutes. Drain pasta well. Let pasta dry a bit or water on the pasta will dilute the dressing. Whisk sesame oil, canola oil, honey, soy sauce, vinegars, ginger and cayenne in a small bowl to blend. Season with salt. Heat a few tablespoons of dressing in saute pan over medium high heat (be careful, dressing can burn easily). Add peppers to pan for about 2 - 3 minutes to ligtly soften, they should still be crunchy. Add all other ingredients to pasta along with remaining dressing. Mix salad well, you will probably need to use your hands. Garnish with lime wedges. Serve right away or chill as long as overnight. Add peas shortly before serving. If you add them too early they will turn a "lovely" shade of grey.
Stir whipped topping, sorbet and gelatin in large bowl until smooth. Stir in cake cubes. Spoon into 8-inch square pan. Freeze 3 hours or until firm. Cut into squares. Store leftovers in freezer.
Halve the tomatoes and remove the seeds. Scoop out the pulp and chop very fine. Add the egg yolks and the bread crumbs to chopped tomato. Fold in beaten egg whites and spoon mixture into the tomato shells. Set them in a flat, oven-proof dish and bake at 375 degrees for 12 minutes. Serve immediately.
Combine dressing ingredients in a small shaker& shake well. Wash& dry spinach leaves and place in salad bowl. Peel onion, cut in half, slice thinly, separate ring halves& add to salad bowl. Add the rest of the ingredients to the bowl. Pour dressing over all& toss.
In a large skillet, cook beef and pepperoni ( this is when I added the onions ) over medium heat until beef is no longer pink,drain. Return meat to skillet and add rest of ingredients. Bring sauce to a boil and reduce to a simmer, uncovered for 20 minutes. Serve over your favorite pasta.
Soak dried fruit overnight in fruit juices. If this does not cover the fruit, add enough water to cover. Next day, add chopped lemon [I usually add the lemon zest, juice, and pulp but not the entire lemon]. Place in blender to soften hard pieces. Cook over low heat until fruit tastes cooked, about 8 minutes, stirring often. Add spices& simmer until thick, about 10 minutes longer. Pour into hot, sterile 1/2 pint jars, leaving 1/2 inch at top. Cap with hot, sterile lids. Process in boiling water bath for 5 minutes after water returns to boiling. If any jars fail to seal, refrigerate& use within 10 days or freeze.
Preheat the oven to 350 degrees F. To make the Chocolate Cookies, in a large bowl use an electric mixer to cream together the butter and sugar. In another medium bowl stir together the flour, cornmeal or polenta, cocoa powder, baking powder, salt, and orange zest. Add the dry ingredients to the butter mixture and stir to combine using a wooden spoon. Place the dough on a sheet of plastic wrap. Press the dough into a 1-inch high round. Wrap in plastic wrap and refrigerate for at least 30 minutes and up to 1 day. Roll out the dough to between 1/8 and 1/4-inch thick. Use a 1 3/4-inch round cookie cutter to cut out the dough. Bake on a heavy baking sheet for 15 minutes. Place the baking sheets on a wire rack to cool cookies. Meanwhile, to make the Orange Filling, combine the butter, powdered sugar, orange zest, and salt in a medium bowl. Use an electric mixer to cream the ingredients together. To assemble the cookie sandwiches, place about 1 teaspoon of the Orange Filling on a cookie. Top with another cookie and press the cookies together. Store in an airtight container for up to 1 day.
Cook goat milk, sugar and baking soda in a large, heavy pot to a thick syrup. Whisk in the butter and vanilla. Whisk in the chocolate chips.
Sprinkle fish with lemon juice, salt and pepper to taste; set aside. In a saucepan over medium-high heat, melt butter. Saut onions and peppers until slightly softened, about 2 minutes. Add tomatoes: reduce heat to medium and simmer until sauce thickens, about 8 minutes. Stir in cilantro and hot pepper sauce to taste. Set aside. Heat oil in large non-stick skillet over high heat. Saut fish until just cooked through, about 3 minutes per side. Spoon sauce over fish before serving.
Melt butter in a skillet. Add chicken and brown. Season with salt and pepper. Transfer chicken to casserole. Add scallions to the skillet and cook until browned. Add wine and heat. Pour over the chicken. Cover. Bake at 350 degrees for 30 minutes. Remove cover. Add grapes and bake an additional 5 minutes. Sprinkle with paprika.
Preheat oven to 450 degrees. Combine cheeder cheese, parmesan, parsley, green onion. Melt 1 stick butter in large frying pan. Make a paste with dry garlic powder & add to butter. Slice loaf of french bread into 4ths. Add 1/2 loaf to butter with cut side down. Let butter soak in and brush bottom of loaf with butter from pan. Repeat with other half loaf. Put bread on a baking sheet and spread with cheese mixture. Heat bread in oven for 8-10 minutes or until edges are golden brown. Broil quickly for about 2 minutes to make crispier. Slice and serve.
bring 2 c water 3 T butter garlic and onion powder salt and pepper to a boil. Add 1 c rice and half medium onion chopped Bring to boil cover and simmer 20 minutes. Steam carrots seasoning with salt and pepper and dotting with butter. Brown Chicken breasts in hot skillet with 3 T butter. Salt and Pepper both sides of chicken. add onions and cook til chicken is done and onions are transluscent. stir pesto with a knife and spread some on each side of the chicken cooking two minutes on each side. remove from heat and slice into strips. make a bed of rice on a plate position carrots in a pinwheel position chicken on top of the carrots. garnish the mound with onions and feta. Enjoy!
Bring water to boil in 2 quart saucepan. When water boils, add rice, cover pan, reduce heat to low, and simmer for 5 minutes. Remove from heat until ready to serve. Meanwhile, heat oil in a 4-1/2 quart dutch oven or soup pot over medium heat. Add broccoli and mushrooms and cook, stirring occasionally. Add the pepper, cabbage, carrots and onions. Raise the heat to medium-high and stir occasionally. Stir in the curry powder, garlic, cumin and ginger. Stir in tomatoes and their juices. Raise the heat to high, cover and bring to a boil. Uncover and boil, stirring from time to time, for 3 minutes more to blend the flavors. Reduce heat to low and stir in the peanut butter, blend well. Serve over the brown rice.
Boil, cook and drain pasta. Brown turkey in a large pan till mostly brown then add tomatoes, beans, and pepper flakes. Simmer for 10 minutes. Add zucchini and simmer for 2 to 3 minutes. Stir in parmesan. Spray a oven safe 9x13 inch dish with cooking spray and place half the cooked pasta in the bottom. Add half the turkey mixture on top of the pasta and then half of the mozzarella on top of that. Layer the rest in the same fashion. Put into a 400 degree oven for 10 to 15 min, till cheese is melted and browned.
For the chimichurri relish: in a food processor, blend together all of the ingredients for the chimichurri relish to a coarse paste. Season with salt and pepper to taste. For the steak: brush the steak with oil, and season well with salt and pepper. Heat a griddle pan until smoking and cook the steak for 2-3 minutes on each side (for medium rare), or until cooked to your liking. Set aside the steak to rest for at least 5 minutes before serving. Serve with the chimichurri relish, watercress and cumin spiced sauteed potatoes. Cook's note Chimichurri sauce tastes best when fresh, so use on the same day it is made. Alternatively, it can be stored in an airtight container in the fridge for up to a week.
Pea Puree -- In a medium sauce pan add 1/4 cup water, peas, mint, garlic and butter and cook for about 5 minutes until they begin to soften. Transfer to the blender and puree until creamy. Season with salt and pepper. This can easily be made earlier that day. Just reheat in the microwave or on the stove before serving. It only takes a few minutes. Cucumber Lemon Sauce -- Again, make this ahead and just refrigerate. Peel the cucumbers and then grate them using the larger holes of your grater. You could also use a food processor or other appliance if you have one. Once grated, I place the cucumber in a collander or strainer and sprinkle with a little salt. Let it set about 15-20 minutes. The salt will pull out some of the moisture so the sauce does not become to watery. Once the cucumber has set and drained a bit, add it to a medium size bowl. Then add the mayonnaise, sour cream, pepper, grated onion, lemon zest and lemon juice. Mix well and chill. Now since you only needed a little lemon zest and juice, slice up the other half of the lemon in 4 slices for a garnish over the fish. Salmon -- Takes just 10-12 minutes. In a large pan add the water, wine, peppercorns, mint, lemon juice, cut up lemon, onion and salt. Bring to a medium - high simmer and add the salmon skin side down, top with a lemon slice, cover and simmer for 5 minutes and turn the heat off and keep the salmon in the liquid until the salmon is tender but not over cooked. It should take another 3-5 minutes. It should flake easily but still a little pink and be moist. Serve -- I like to reheat the peas for just a couple of minutes, and put a small bed on each plate, about 1 cup per serving. Top with the salmon fillet, the lemon slice, a little salt and pepper to taste, and then a little of the cucumber lemon sauce. It is a nice easy, healthy dish which every now and then is a nice change to all those rich holiday foods. Make some steamed new potatoes and some grilled vegetables or broiled for a very nice light dinner. Even my best friend who is a meat and potatoes guy love this dish.
Cut wonton wrappers into strips about 1/2-inch by 3 inches long. NOTE: egg roll wrappers can be used, but cut them in half first before cutting the strips. NOTE: canola oil, vegetable oil, or corn oil can be used if desired. Peanut oil is recommended due to the high flash point (since you will probably dribble some oil as you scoop out the fried wontons). Heat 1 inch of oil in a deep pan on medium-high to 360 degrees. If you don't have a thermometer, try dropping a single strip in to see if it crisps up quickly. If it does, then it's hot enough. NOTE: the strips cook very quickly. If the oil is hot enough, they will be done in as soon as 15 seconds, so don't walk away! Fry the strips in batches, spreading them out so they don't stick. Flip them over with a slotted spoon if both sides aren't browning evenly. Remove when they turn golden brown. Drain on paper towel-lined plate. Sprinkle with salt if desired. This is absolutely NOT a traditional way to prepare the wonton strips, but it's tasty.
Cook your bacon slices to a medium crisp. slice your tomato in thin slices, you will use 3 per sandwich. prepare 6 nice leaves of lettuce. cut your hamburger rolls in half and spread butter on the insides. sprinkle your parmesan and romano grated cheese on the buttered surface of the rolls. grill your rolls in a pan with medium heat to a nice golden brown color checking constantly to monitor level. Keep moving them to prevent sticking. Assemble your sandwiches: spread mayonnaise on inside of your rolls. place your lettuce on top of the mayo. place your bacon on top of the lettuce. place your tomatoes on top of the bacon. add salt and pepper to taste, or leave for you and your guest to add on their own. Enjoy your sandwich.
Melt butter in a skillet over medium heat. Add apples, sprinkle with cinnamon and stir. Cook until tender 5-8 minutes. Drizzle apples with agave nectar and stir to evenly coat. Cook an additional 1-2 minutes until nice and gooey! Remove from heat, transfer to a bowl and top with granola.
Heat oven to 375. Put berries in a 10x6x2 inch baking dish. Sprinkle with lemon juice. Mix the sugar,flour,and egg,stirring until resembles coarse meal. Spread this over the berries. Drizzle melted butter over berries. Bake for 30 minutes. Serve warm with a dallop of whipped cream on side,if you choose.
Mix all ingredients in medium bowl. Serve at once or chill up to an hour and serve.
Stir together in crock pot the tomatoes, cumin, & pumpkin pie spice. Peel sweet potatoes and chop into bite size chunks, add to crock pot. Peel and dice red onion, add to crock pot, stir all together. Cover and cook for 4 &1/2 to 5 hours on high. About 1/2 hour before serving, stir in the peanut butter well, and add the chopped ham, cover & continue to cook. When ready to serve, added fresh chopped parsley and stir.
Cook cumin seeds in skillet over medium heat until lightly toasted, stirring constantly. about 1 minute. Transfer cumin seeds to work surface and cool. Finely chop cumin. Whisk lemon juice, soy sauce, mustard and garlic in a large bowl. gradually whisk in oil. Add beans, chopped cumin, bell peppers, onion and chilies and toss well. Season with salt & pepper. Cover and refrigerate at least 2 hours for flavors to blend. Taste add more lemon if needed. Garnish with tomatoes and cilantro.
Dip washed, boneless, skinless chicken breasts into beaten eggs. Roll chicken into Italian bread crumbs - cover liberally. Brown chicken in large skillet in butter on medium heat (approximately 8 minutes per side) Lay a slice or two of mozzarella cheese on top of browned meat. Cover generously with sweet barbecue sauce. Cover skillet and simmer for approximately 20 minutes.
Mix all together well. Place in fridge for 30 minutes. Top your hot dogs or brats with this mixture and enjoy!
In a large skillet, place a steamer rack. Place water in skillet, not touching the steamer rack. Place tempeh slices on rack and steam 15-20 minutes. Place on paper towels, remove rack and wipe out the skillet. Place oil in skillet and over medium heat, fry the tempeh on each side until golden brown. Remove and place on paper towels to drain. Add onion to skillet and saute over medium heat until onion is lightly browned, about 8 minutes. Add whole chipotle chile and cook 2 minutes more, until onion is browned. Add vinegar to release brown bits from bottom of the pan. Stirring in each ingredient gradually, add tomato paste, barley malt, mustard, vegetable stock, and coffee. Simmer until mixture is almost reduced by half. Remove chipotle, slice in half and remove seeds, mince and return to sauce. Add browned tempeh and simmer about 10 more minutes. Divide tempeh and sauce evenly among buns and serve with coleslaw, either on the sandwich or on the side. I actually serve this on tortilla wrappers with rice and it is great like that!
Combine the ingredients in an airtight jar. Shake well to mix thoroughly then store for up to 6 months.
Fry ginger, garlic, chillis, onions in the oil. Add the leaf masala or curry powder of your choice. Add the tomatoes and cook for 10 minutes. Add peppers and carrots and cook for 10 minutes. Add baked beans and cook for 5 minutes. Remove from heat and add coriander. Check seasoning. Serve with whatever you want, hot or cold.
Dredge 3 (2 oz.) pieces of veal in flour and place in saute pan over medium heat with oil. Allow veal to cook on each side for about 35- 40 seconds. Taking pan off of flame, pour in white wine and put back on stove. Let alcohol flame off and then add chicken stock, juice of the lemon and salt and pepper. Allow to reduce 1 to 2 minutes and then place proscitto, red pepper, and fresh mozzarella cheese on each piece of veal. Dredge butter in flour and put in pan. Let reduce for another minute or so and take off heat.
Wash the strawberries, and hull them, and cut them in half if they are large. (Which they are not, right? See above.) Put them in the bowl from which they are to be served. Grate the zest from the lime, and put it in a small saucepan (or a small microwaveable bowl) with the honey, the lime juice, and the ginger. Heat the mixture, stirring constantly, and as soon as the honey is dissolved and the syrup is hot, pour it over the strawberries. Mix them gently. Chill them, and serve them cold. Cream is nice but by no means required.
Combine first 5 ingredients in a medium bowl, toss gently. Cover and chill. Garnish with lime slices, if desired.
Preheat oven to 350°; in a saucepan over med-high heat, melt the butter. Add in the onions, mushrooms, and celery; saute until tender, about minutes. Add in the flour and stir until bubbly; add in the stock, milk, thyme, salt, and pepper; stir until thickened, about 2 minutes; taste and adjust with salt and pepper. Put the noodles and chicken in a lightly sprayed or oiled 2 quart casserole; add the mushroom sauce and mix well. Top with cheese; bake, uncovered, until bubbly, 25-30 minutes. Let stand for 5-10 minutes before serving.
mix water sugar salt and yeast. add flour slowly while mixing until a ball is formed, allow to rise for 20 minute knead and form into rings. allow to rise for 20 more minutes. add toppings. bake on greased cookie sheet 20 minutes.
If using strawberries, halve them. Decoratively arrange berries in a 1 quart nonreactive terrine or loaf pan. Have ready a bowl set in a larger bowl of ice and cold water. In a cup sprinkle gelatin over 1/4 cup cold water and let stand 1 minute to soften. In a small saucepan simmer wine and sugar, stirring until sugar dissolves, about 2 minutes. Remove from heat and stir in gelatin mixture until well dissolved. Stir in the lime juice and remaining 1/2 cup plus 2 tablespoons water and transfer mixture to bowl set in ice water. Cool mixture, stirring occasionally, to room temperature. Pour mixture slowly over fruit. Chill terrine, covered, until firm, at least six hours and up to 2 days. Dip a knife in hot water and run knife around edge of terrine or loaf pan. Dip terrine or loaf pan into a larger pan of hot water 3-5 seconds to loosen. Invert a serving plate over terrine or pan and invert terrine onto plate.
Mix altogether Grill or Broil. Top with cheese slices Serve on onion buns or buns of choice.
Dissolve gelatin in boiling water. Chill until slightly thickened. Cream together the cream cheese, sugar and vanilla. Add the gelatin and blend well. Fold it stiffly whipped milnot (this can be done with electric mixer) Mix graham cracker crumbs and melted butter together;pack 2/3 of mixture on bottom and sides of a 9x13 inch pan (or larger). Add filling and sprinkle with remaining crumbs. Chill several hours or overnight. Cut into squares and serve plain or garnish with fruit.
Heat a deep skillet until a drop of water sizzles quickly away; add olive oil. Add mushrooms, tomatoes, olives, garlic, and scallions and saute until mushrooms are limp. Add Tabasco, Marsala, and pepper; cover and simmer for 5 minutes.
Mix the biscuit mix and dry milk. Label a pint size ziploc bag "dumplings, add 1/3 cup water". Put the mix in the bag. At camp, use the bag as a bowl. Stir in the water. Drop the dumpling mix into simmering soup or stew. Cook about 15 minutes, covered.
In a large bowl, sprinkle about half the Parmesan and half the croutons over romaine; add dressing and toss well. Place in a chilled pasta bowl or large soup plate; sprinkle with remaining Parmesan, creating a "snowcap" effect. Add tomato slices on one side; refrigerate. In a very well-ventilated area or outdoors, heat a cast-iron skillet over high heat. Brush one side of sirloin with melted margarine; sprinkle to taste with Cajun seasoning. Place seasoned-side down in skillet. (Caution: There might be a slight flame when meat is placed in skillet.) While first side is cooking, brush second side with melted margarine and sprinkle with additional seasoning. Cook about 2 minutes; turn and cook 2 to 3 minutes more, or to desired degree of doneness. Cut into 1/2-inch slices. Fan sliced steak over salad; top with blue cheese, bacon and remaining croutons.
Cream the butter and crisco together. Add the sugar and continue creaming together. Continue to add ingredients in order listed. Drop on greased cookie sheet by teaspoons. Sprinkle with sugar and bake at 375 degrees for 8-10 minutes.
Pour the stock into a large stock pan. Add the Opo Squash and cook over medium-high heat until the squash becomes soft and translucent. The squash may not become translucent if it's cut too thick. Just look for it to soften up. While the squash cooks put the shrimp, green onions, and cilantro into a mixing bowl. Mix and sort of blend the flavors together with a fork. Do not turn this into a mushy paste. The idea is to combine the flavors together. Season the shrimp mixture with the pepper, half of the fish sauce, sugar, and sesame oil. Mix well. Once the squash is translucent, Turn the heat to high and Bring to a boil. Add the sliced onions. Add the shrimp mixture to the soup in spoonfuls, this sort of makes dumplings. Cover and cook until the shrimp "dumplings" are cooked. After the dumplings cook, remove from heat and add the rest of the fish sauce. Stir to mix in the flavors. Garnish with the additional cilantro and green onions. Let the soup stand for 15 minutes before serving. Serve over rice and/or Kho recipes (stews). To simplify the recipe: Skip mixing the shrimp all together with the seasonings. Dice the shrimp up and mix all the seasonings in the soup at the same time as the dumplings.
Lightly spray a large skillet with oil. Add the hamburger and onion, cook over medium high heat until the hamburger is no longer pink and the onions are tender, drain. Add the mushrooms and garlic. continue to cook for about 6 minutes, stirring often. Add the mushroom soup, beef broth, wine, Worcestershire sauce, ketchup mix in well. Season to taste. Reduce heat and simmer for about 30 minutes. Stir in the sour cream during the last few minutes of cooking. Serve over pasta.
Combine the mustard, worcestershire sauce, sugar, salt, papriks and red pepper in a small bowl. Spread this mixture on both sides of the tomato slices. Dredge the tomato slices in cornmeal. Heat 1/4" bacon drippings in a skillet. When hot, saute the tomato slices until lightly browned and crisp. Drain and serve hot.
Wash,stem, drain and cut berries in half. Mix together dry ingredients in a 6 cup microwave dish or pitcher. Add water slowly. Add half the berries. Microwave on high for 5 minutes, until thick, stirring halfway through. Cool. Stir in remaining berries. Pour into baked pie shell. Chill completely. Serve garnished with whipped cream.
In a small saucepan, bring the sugar and 1 cup water to a simmer over medium low heat, stirring until sugar has dissolved. Remove from the heat. Stir in basil and let syrup stand for about 15 minutes. Now stir together orange juice, lemon juice, grapefruit juice, vanilla and salt in a medium bowl. Pour basil syrup through a fine sieve into the citrus juice mixture; discard basil. Move the mixture to a 9"x13" shallow glass or nonreactive dish. Chill in the freezer until edges are frozen, about 1 1/2 hours. Remove from the freezer; scrape with a fork, pulling from the edges into center. Return to the freezer. Repeat process every 30 minutes until the mix is the texture of shaved ice, about 4 hours. Spoon into serving bowls and garnish with a basil sprig and lemon wheel, if using. This makes it fancy! Now eat it up!
To grill Chayote, slice in 1/4 inch thick slices and sprinkle with salt and pepper. Let sit for a while and grill at high heat until almost tender. It still should be a little crunchy. Drizzle with hot sauce and serve.
Heat oil in nonstick skillet over medium heat. Add next onion, plum tomato, jalapeno, garlic and chili powder; saute 5 minutes. Cool slightly. Using fork, coarsely mash beans in bowl. Combine with onion mixture, breadcrumbs, 2 tablespoons of the barbecue sauce and egg white. Shape mixture into four 1/2-inch-thick patties. (Can be prepared 4 hours ahead. Cover and chill.) It will look as though these little burgers will just fall apart and turn to mush, but they stay together really well once they"hit the pan"! If grilling, oil the rack or spray grill rack with nonstick spray, then fire up coals to medium heat. If pan-frying, heat a little olive oil over medium heat. Place patties on grill or in skillet and cook until golden brown and heated through, about three minutes per side. Place burgers on buns. Serve with more barbecue sauce, and cheese, tomato, lettuce, avocado, or whatever topping you like!