HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring water to a boil. Turn off heat and add tea bags. Let steep about 10-15 minutes. This is the concentrate. Pour desired amount of concentrate into a cup and mix it with hot water; thus, one can make one's tea as strong as one wants, according to one's taste. Add some jam to the cup and stir. Variation: Sugar, lemon,or honey can be added freely instead of the jam if you like.
In a teapot or small heatproof bowl, pour boiling water over tea bags; cover and let stand 5 minutes. Remove tea bags. In a medium saucepan, combine cider, honey, allspice, cloves and cinnamon sticks. Cover and simmer for 15-20 minutes. Remove spices. Stir in tea; heat through. Serve hot in mugs.
Preheat oven to 350 degrees. Cook pasta according to package directions and drain. In a large bowl, whisk ranch dressing with ricotta cheese and eggs. Add meat and spaghetti, and stir until combined. Place pasta in a 9 inch baking dish and sprinkle evenly with the mozzarella cheese. Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes, or until cheese is bubbly and browned. Let stand covered for 10 minutes before slicing. Cut into wedges and serve.
Pre-heat oven at 375°F, and oil a shallow baking pan. Cut the eggplant crosswise into 12 1/3 inch thick slices, discarding the ends. Arrange in one layer on paper towels. Sprinkle both sides of slices evenly with salt and cover with another layer of paper towels. Let eggplant stand 30 minutes. Rinse salt off, and pat dry with paper toweling. Arrange 4 eggplant slices in one layer in pan and spread each slice evenly with 1 teaspoon pesto. Sprinkle 2 tablespoons mozzarella evenly over pesto on each slice. Continue to layer remaining eggplant slices, pesto, and mozzarella in the same way. Sprinkle 1 Tablespoon parmesan or romano evenly over each stack and bake in middle of oven until eggplant is tender, 20 to 25 minutes.
Spray a 13 x 9 inch non-stick cooking pan lightly with cooking spray and set aside. Preheat oven to 350 degrees. In a large bowl begin mixing the cake by adding the Splenda, brown sugar, oil, egg substitute and pumpkin. Mix until well blended. Add the flour, baking powder, baking soda, non-fat dry milk powder, cinnamon, cloves and salt; mixing well. Pour batter into prepared pan and bake 25 to 30 minutes or until a toothpick inserted into center comes out clean. Cook cake completely before frosting. Prepare the frosting by beating the cream cheese, butter, vanilla, maple flavoring, Splenda and confectioners sugar in a medium bowl with electric mixer until well blended. Frost cake, sprinkle with crystallized ginger and chopped walnuts.
In a saucepan, saute the shallot and garlic in a little bit of olive oil until translucent. Add the quinoa and broth and bring to a boil. Once boiling, reduce heat, cover and cook for 15 minutes until broth is absorbed. Stir in pepper to taste, lime juice, butter, and cilantro. Add the beans to the quinoa and stir until heated through.
Add the yeast to the warm water. Let sit while preparing rolls. Put a little sugar in the mixture to feed the yeast. It should rise. Scald milk; add shortening. Add sugar and salt and cool to tepid. Add beaten egg and yeast. Add flour 1 cup at a time beating after each addition. Add 4 cups flour. Dough will be soft but firm enough to handle. Add more flour a little at a time until you can handle the dough. Knead on a floured surface until elastic and smooth. Place in an oiled bowl and let rise 1-1/2 hours or refrigerate overnight. Press dough down and divide into workable sections. Roll out into a rectangle. Cover with melted or softened butter. Mix cinnamon and brown sugar and spread over melted butter generously. Roll up jellyroll style and pinch ends to seal. Cut into slices 1 inch thick (I use dental floss to slice evenly). Place in greased pan leaving space to rise. Let rise until doubled. Bake at 350 degrees Fahrenheit for 15 to 20 minutes until lightly brown. For the Frosting: Beat powdered sugar, melted butter and vanilla together, adding milk or cream to make a thick consistency. Spread over warm rolls to let frosting melt.
Preheat oven the 350°F. Cook noodles until barely soft and drain. Add margarine,sugar, vanilla, raisins, eggs, cinnamon and apple.Mix well. Bake in buttered Pyrex dish, covered, for 40 minutes.
Peel and cut potatoes into squares, the smaller the better. Heat pan and add enough oil to coat the bottom of the pan, add the potatoes, onion, peppers and celery and cook on med low heat with a lid. Let potatoes cook for a few then stir. Replace lid and let cook for a few more minutes. You want your potatoes to start to get soft and cook all the way through. After they are cooked, turn up the heat and fry to desired texture -- I like mine on the crispy side. Move the potatoes to the edges of the pan and add the chorizo to the pan. Turn up the heat to med-high. The chorizo will start to disolved and melt into a chunky sauce. Stir with the potatoes and cook for a few minutes longer to make sure the chorizo is cooked. Remove from heat and serve!
In a large microwave safe pot with a lid, mix together the curry paste and oil. Microwave on high for 3 minutes. Add the chicken to the pot and stir. Cover with the lid and microwave on medium for 8 minutes. Add the basil, cilantro, coconut milk, and soy sauce and season with salt and pepper. Give it a good stir, cover it, and microwave on medium for 4 minutes. Stir it again, cover, and let it rest for 3 or 4 minutes. Serve over steamed rice, garnished with paprika and scallions.
Preheat oven to 350. Mix devils food cake mix, instant pudding, vegetable oil, milk, and eggs in large bowl until well blended. Pour into 2 9 inch or 3 8 inch cake pans. Bake for 30-33 minutes. For frosting - Mix cream cheese and both sugars with a mixer until creamy. Add cool whip and mix. Fold in Hershey bar (save some for garnish if desired). Let cake cool completely. Frost and refrigerate.
Mix water, soup mix, margarine, and pepper; stir well. Place potatoes in a greased 2 quart casserole dish. Pour water mixture over potatoes; covering potatoes well. Bake at 350°, covered, for about 2hours, or until potatoes are tender. Stir occasionally. Uncover and sprinkle parsely over potatoes for last 30 minutes of baking to brown potatoes. NOTE: I have used more pepper than called for, and I have halved this with no problems. It may not take the full 2 hours to cook.
Cut apricots into 1/8 inch slices and measure into large stainless steel saucepan with the vinegar; let stand for four hours. Cut onions and peppers into 1/8 inch slices; cut slices into a 1/4 inch dice. Add to apricots and stir in sugar. Bring mixture to a full rolling boil. Stirring constantly, boil hard for one minute. Remove from heat and immediately stir in liquid pectin, mixing well. Stir for about 3 minutes to mix solids, but put into jars before it gets too firm. Pour into hot sterilized jars, dividing solids equally and fill to within 1/4 inch from top of jar. Apply snap lids and process in boiling water bath for 5 minutes if you choose. Once sealed you can rotate or invert jars while still warm to distribute solids if needed.
In a bowl, combine cream cheese, soup mix and shredded cheese. Set aside. Pre-heat oven to 350 degrees and grease a cookie sheet. Cut off the ends of the zucchini and then cut them in half, lengthwise. With a teaspoon, gut the zucchini (but not all the way down to the skin) making sure to leave a little bit of flesh at the skinny tip of the squash. (You want there to be enough room that you can stuff the zucchini, but you want to have more than filler and skin). Fill the zucchini halves with the cheese mixture. (Don't be afraid to really stuff them.). Place zucchini on cookie sheet and bake for 25 minutes. After cooking, you may leave them in the oven to remain warm, but note that they will continue to brown on top. I happen to like that, some don't.
Heat oil in a non-stick and add garlic and onion. Cook until soft. Wash and prepare beans and add to the pan and cook for a further 3 minutes. Add peeled tomatoes, tomato paste and salt and pepper and simmer for a further 10 minutes on low and serve.
Cut angel food cake horizontally into 3 layers. Place bottom layer; cut side up on serving plate. Beat milk, lime juice and lime peel in large bowl with wire whisk until smooth and thickened. Fold in whipped topping. Spread 1 cup lime mixture evenly over top of first layer of cake. Place second layer of cake on bottom layer; spread evenly with 1 cup lime mixture. Top with remaining layer of cake. Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Garnish cake with kiwifruit and strawberries.
Preheat oven to 350 F (180 C). Line 12 muffin cups with paper liners or spray generously with nonstick cooking spray. Grease top of the muffin pan. Line a baking sheet with parchment paper. Set aside. Pour all but 2 cups (500 mL) of the bread cubes in a large bowl. Add milk and cream and let stand for 3 minutes, then stir to mush up some of the cubes and let the liquid soak inches Stir in eggs, sugar, vanilla, brandy and butter. In a small bowl, stir together flour, baking powder, salt and cinnamon, then stir into wet ingredients. Add raisins and stir well to make a chunky butter. Stir in reserved breads cubes just to mix. Using a large ice-cream scoop, fill each muffin cup to just over rim. Place muffin pan on prepared baking sheet. Bake for 30 minutes or until muffins are golden with tips of firmer bread cubes golden brown. Let cool in pan 5 minutes. Unmold onto a serving platter on wire rack, dust with icing sugar.
Heat oven to 375 degrees. Separate dough into 4 rectangles. Press to seal perforations. Cut each rectangle in half crosswise. Cut each half in three pieces. Place sausages on each strip of dough and roll-up. Bake at 375 degrees on ungreased cookie sheet for 12-15 minutes or until golden brown. Serve warm with ketchup and mustard, if desired.
1. Line 12 muffin cups with 12 paper liners. Preheat the oven to 400 degrees F. 2. Put butter it in a small saucepan on medium heat, stirring until it turns a dark golden color. Take the pan off the heat and cool until it begins to solidy but do not put in the fridge to speed up the process. This won't take that long. 3. When the butter is solid but still soft place the butter into a large bowl and add brown sugar and eggs. Beat until light and fluffly, about 2 minutes. Add vanilla extract. 4. In another bowl sift dry ingredients. Add to the butter mixture in three parts alternating with a tablespoon of milk each time and ending with the milk. Divide batter among the paper cups, and cook for 15 - 20 minutes. Remove to wire racks to cool. 5. For the frosting once again burn the butter in the same process listed above in step two. Let it cool and solidify but do not put in the fridge to speed up the process. 6. Once the butter is solidified but soft place in a bowl and beat it until it is light and fluffy. Add vanilla. Add the confectioners' sugar slowly alternating with the milk until you have reached desired consistency. Smear frosting on cooled cupcakes and enjoy.
Heat oil in l skillet over medium high heat until oil is shimmering and then add the orzo. Toast, stirring frequently, until it starts to turn golden brown (3-5 minutes). Stir in broth and bring to a boil, reduce heat to low, cover, and simmer until orzo is tender and broth is absorbed (10-15 minutes). Remove from heat; let stand 5 minutes. Uncover and stir in butter, salt, peper and parsley.
Slice cake in half horizontally to form 2 layers. Place 1 layer on a serving plate, spread evenly with about 2 cups sherbet. Top with remaining layer of cake. Quickly spoon remaining sherbet over top. Cover, freeze for 2 to 3 hours or overnight. To serve, let stand at room temperature for about 10 minutes. Cut cake into 1 1/2-inch slices.
Wash and throughly dry sage leaves and parsley in your salad spinner. Put in food processor with parmesean, walnuts, garlic, and salt. Process until a gritty but even consistency. Gradually add olive oil until pesto has reached desired consistency. Divide into 3 equal portions. Each portion will coat enough pasta for 4.
Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes. Place the chicken pieces into a reseal able plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours. In another reseal able plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat. Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low; add the chicken pieces, and simmer, about 5 minutes, stirring occasionally. Serve with steamed jasmine rice. * I usually skip the marinating part and just make the sauce. I dip the chicken pieces in a batter of 4 egg whites, Whip egg whites in a medium bowl until foamy. Stir in 2/3cup of mochiko until it has a pasty consistency. Dip the pieces in the batter and deep fry. This batter gives it a light fluffy texture, the way you get them in the restaurants. You can find Mochiko in the Asian aisle of most grocery stores. Flour will not produce the same kind of texture; it really is worth finding the mochiko if you plan on making it this way.
Clean and wash chicken pieces thoroughly. Take the coriander leaves, garlic cloves and green chillies and grind to paste in the mixer. To the above paste, add yoghurt,salt to taste and mix. Now marinate the chicken pieces in the above marinade for 45 minutes. In a pan add butter, when butter is hot add the cardamom), stick of cinnamon, cloves and cumin. Fry for few minutes. Now add the chicken and cook till done under a closed lid, on slow fire. Serve hot with chappathi or rice.
Preheat oven to 375. Combine cookie mix, contents of peanut butter packet from mix and whole egg in large bowl. Stir until thoroughly bleded. Shape dough into 36 (about 1 inch) balls. Place 2 inches apart onto ungreased cookie sheets. Press thumb gently in center of each cookie. Combine cream cheese, peanut butter, egg yolk sugar and salt in medium bowl. Beat at medium speed with electric mixer until blended. Stir in mini choc. chips, if desired. Fill center of each cookie with rounded teaspoonful of filling. Bake 8-10 minutes or until light golden brown. Cool 2 minutes on cookie sheets. Remove to cooling racks. Cool completely. Place chocolate chips and shortening in small resealable plastic bag; seal, place bag in bowl of hot water for several minutes. Dry bag with towel, Kneed bag until contents are blended and chocolate is smooth. Snip a tiny hole in corner of bag. (I just stick a toothpick and make a little hole) Drizzle contents over cookies. Allow drizzle to set before storing cookies between layers of waxed paper--ps. I usually just microwave the choc. and save some time and drizzle over cookies.
Use a big pot and cook onion in margarine until soft. In a bowl, stir together bouillon and hot water. Add lentils, rice, bouillon-water mixture and cold water. Bring to a boil. Lower heat, cover and simmer 25 minutes, stirring occasionally. Meanwhile, fry both sides of a slice of bread in oil and sprinkle with Italian Seasoning blend. Cool on rack. After 25 minutes, rice should be cooked and lentils should be cooked but still firm (not mushy) and there should still be some moisture in the mixture. Turn stove off and stir 1 cup of the cheese into the mixture until cheese is melted. Pour mixture into a 9 by 13 pan that has been sprayed with Pam and smooth the top with the back of your spoon. Sprinkle remaining 1/2 cup of shredded cheese over top. Crunch up the cooled fried bread with a knife and sprinkle over casserole. Sprinkle parmesan over casserole. Bake in preheated 350 oven for 15 minutes or so until cheese is melted. Let cool slightly before serving.
Preheat oven to 350 degrees F. FOR THE CRUST: Spread 1 sheet of phyllo lightly with melted butter & with it line a 10-inch springform pan, allowing the excess to overhang. Repeat the process with another 4 sheets of phyllo, pressing each one into the pan, starting at the center & allowing the excess to drape over the sides~ If the phyllo you use is smaller, overlap the sheets to create the same effect. Reserve the remaining sheets of phyllo for garnishing the top after baking. FOR THE FILLING: In a bowl, cream the cheese with the 4 whole eggs, the 1 yolk, vanilla, sesame oil, yogurt, honey, sugar & flour, & combine until smooth, then stir in the nuts & halvah. Pour into the prepared shell, trim the phyllo overhang to rest just on the rim of the pan, then bake about 45 minutes or until the cake is set. Meanwhile, cut the remaining phyllo sheets in quarters & brush them with butter. Remove the cake from the oven & increase the temperature to 400 degrees F, then arrainge the butteres filo sheets on top of the cake in an irregular patchwork, but covering the surface of the cake. Return the pan to the oven to brown the top phyllo, about 8-10 minutes, then remove & chill the cake until set. FOR THE TOPPING: When ready to serve, warm the honey & drizzle it over the cake, before topping that with the toasted sesame seeds & chopped pistachio nuts.
For the dough: In a medium mixing bowl stir together all of the dough ingrediants until smooth. Turn dough onto a floured surface and knead just until dough comes together, 1 to 2 minutes. Wrap dough in plastic wrap and chill for at least 30 minutes. For the filling: In a skillet cook onion in butter until soft. Cook potatoes in salted boiling water until tender, drain. Transfer potatoes back to pot and mash until smooth. Stir in cooked onion with butter, milk, salt, pepper, and garlic powder. Let cool. Then stir in cheese. To assemble: Divide dough into 4 pieces. On a floured surface roll out 1 piece of dough as thin as possible. Using a 3 inch round cookie cutter dipped in flour, cut out rounds of dough. Repeat with other dough pieces. Keep cut circles covered so they don't dry out. Place a spoonful of filling on one half of each dough circle. Using your finger, wet the the edges of each circle with egg wash. Bring dough edges together to form a semi circle. Press edges together with a floured fork. Place pierogies onto a cookie sheet to keep seperate them or they will stick. To cook: In a large pot of salted boiling water for about 7 to 8 minutes. They can be frozen just cook them for a couple minutes longer. Serve pierogies with sour cream. Enjoy!
Mix 1 cup paprika, 3 1/2 tablespoons sugar, and 1/2 teaspoon onion powder in a small bowl. Apply to each pork chop. For the sauce: Combine all of the sauce ingredients in a large saucepan or Dutch oven. Over high heat, bring ingredients to a boil, stirring frequently to prevent sticking. Once sauce comes to a boil, reduce temperature to low and simmer, uncovered, for at least 2 hours. Place pork chops in a large freezer safe plastic bag. Pour 2 cups of Neely's BBQ sauce into bag. Marinate in refrigerator for 8 hours. Place pork chops on grill and cook until internal temperature is 160°F Reapply BBQ sauce to pork chops prior to serving.
Heat oil in skillet over med-high heat. Add almonds and cook to brown. Remove and reserve them for later. Add chicken to skillet and brown on each side (about 5-6 minutes). Add the garlic in during the last minute of the cooking. In bowl, combine salsa and all remaining ingredients; mix well. In baking dish, pour 1/2 salsa mixture into bottom. Layer the chicken and garlic evenly over the mixture. Pour the rest of the salsa over the chicken. Cover with foil and bake in pre-heated oven at 350°F for 20 minutes (or until chicken is cooked throughout). Sprinkle chicken with browned almonds and serve over cooked couscous.
Season chicken breasts with salt and pepper. Heat oil in a saute pan. Add garlic and onion and saute until translucent. Add cumin and oregano and cook for 1-2mins until spices start to toast. Deglaze with beer. Nestle chicken breasts on top of onions and cover. Cook for 18 minutes. Remove from heat and cool enough to shred the chicken. Mix the shredded chicken with the onions, garlic and liquid from the pan and add the kernels from 3 ears of corn. Grill the corn for 15-20 minutes in husks. Cool until it is easy to husk and cut kernels from cob. At the same time, put poblanos on the grill and char on every side. Put them in a paper sack for 15 minutes to sweat. Remove the pepper skins. They should peel off easily. Stem, seed and dice the peppers. Melt the butter in a saucepan until bubbly. Add the flour and whisk for 1-2mins until flour is cooked. Slowly add the warm chicken broth. Cook until thickened and add 1 cup Monterey jack cheese and the peppers. Puree and taste for salt and pepper. Warm up a ladleful of sauce in a small saute pan and put a tortilla in the pan cooking until pliable. Place the tortilla on a plate and fill with the chicken mixture and a sprinkling of pepper jack. Place in a greased 9x13-inch pan. Continue until all of the filling is used up. Cover the enchiladas with remaining sauce, sprinkle with the remaining corn and pepper jack cheese. Cover and bake at 375°F for 35 minutes. Remove the foil and cook for 15 minutes more or until bubbly and golden.
Toss all ingredients, except Margarita Dressing, in a large bowl. Chill, covered, up to 1 hour. Margarita Dressing. Stir together all dressing ingredients in a small bowl. Cover and chill. To serve, drizzle salad with Margarita dressing and garnish with lime slices, if desired.
Saute onion, carrot, garlic in vegetable for 5 minutes. Stir in celery and mushrooms and saute til soft. Add tomatoes, pepper, hot sauce and beans. Bring to a boil. Cover and simmer, stirring often, about 20 minutes. Add corn and when hot again stir in parsley and serve.
Peel the carrots, trim them, leaving an inch or so of the green top( I use prepackaged baby carrots with no tops). Heat a large skillet over medium heat. Add the oil, then the carrots. Salt and pepper them. Cook, rolling the carrots so they color on all sides, until they are golden, about 5 minutes. Add the buttter and rosemary and continue cooking until the carrots are tender, about 5 more minutes. Drain the carrots on paper towels befoe serving. Enjoy!
To prepare dough: use a knife to cut the butter into the flour, then rub it in with your fingertips. Add the powdered sugar, baking powder, egg, egg yolk, and sour cream; mix together. Knead with your hands until dough is smooth and can be formed into a compact ball. Wrap in waxed paper or place in a covered dish and refrigerate for at least 1 hour. Preheat oven to 375°F. Grease a 12"x15" cookie sheet with the remaining tablespoon of butter; sprinkle with remaining 2 tablespoons of flour, tipping from side to side to cover completely and evenly. Turn the sheet upside down and tap on the bottom to shake off any excess flour. On a lightly floured surface, roll dough out to 1/4" thin and place on buttered cookie sheet, using fingers to spread dough so it completely covers the bottom of the pan. Bake for 10 minutes. To prepare filling: beat egg whites until stiff. Add sugar a few tablespoons at a time, beating constantly. Once all of the sugar has been added, beat for 5 more minutes. Fold in the chocolate, almonds, and dates. Spread over the dough layer. Bake at 350°F until pastry is golden brown (20-25 minutes). Allow to cool. Mix sugar with rum until smooth; drizzle mixture over mazurka. With a lightly buttered knife, cut into squares.