HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut celery, carrots, and onion in half; combine vegetables, chicken and next 3 ingredients in a large stockpot. Bring mixture to a boil; reduce heat and simmer 1 hour or until chicken is very tender. Bone and shred chicken. Pour broth through a wire mesh strainer into a bowl, discarding vegetables; return broth to stockpot and add remaining ingredients. Bring to a boil, reduce heat and simmer for 1 hour or desired thickness. Remove and discard bay leaf.
Toss green beans in boiling water for 3-4 minutes, until bright green and still crunchy. Drain and "shock" in ice water to stop cooking. Heat olive oil in a skillet over medium heat. Olive oil cooking spray works just as well, if you want to shave a few calories. Add beans and saute for 1-2 minutes, until heated through. It's okay if some of the beans brown up a bit. Transfer to serving dish. Squeeze lemon halves over the beans and toss to coat. Add salt to taste. (I omit this step).
Slice the steak into 1 inch pieces about 1/4 inch thick. Broil steak on each side 3-4 minutes (depending on how well you like your steak done). Heat olive oil over medium heat in a frying pan. Add onions, chillies and mushrooms to frying pan and cook about 5 minutes. Remove from heat and add beef, stirring to cover beef with mushroom mixture. Stir together scallions, garlic, lime juice, fish and oyster sauce, brown sugar, chili saucecilantro and sesame seeds. Add this mixture to the beef and mushrooms. Toss the lettuce and cucumbers together, place on plates then spoon warm steak mixture over the lettuce and serve.
Cook orzo in large saucepan of boiling salted water until tender but still firm to bite (al dente), stirring occasionally. Meanwhile, melt 2 tablespoons butter with oil in heavy large skillet over medium-high heat. Using garlic press, squeeze in garlic & crushed red pepper flakes; stir 10 seconds. Add shrimp and saute 2 minutes. Add green onions and toss until shrimp are just opaque in center, about 1 minute longer. Add wine & hot sauce and toss until wine boils, about 1 minute. Mix in remaining 2 tablespoons butter and season to taste with salt and pepper. Drain pasta; transfer to large bowl. Top with shrimp and onion-garlic butter & sprinkle with some Parmesan cheese (optional). Enjoy!.
Preheat oven to 350. Grease two 9 x 5 inch loaf pans and dust with a little flour. In a large mixing bowl, beat together pumpkin, applesauce, sugar, water, and eggs until well blended. Measure the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt, into a separate bowl and stir until combined. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth. Divide the batter evenly between the two pans. Bake for 60-70 minutes or until a toothpick inserted in center comes out clean. Allow bread to cool for 10-15 minutes before removing from pans. Slice and serve plain, buttered, or with cream cheese.
Trim fat from chicken and wash thoroughly. Place in zip top plastic bag. Add salad dressing and beer. Allow to marinate at least 4 hours in refrigerator. Barbecue chicken on a covered outside grill. Frequently baste with marinade, approx. every 20 minutes. Any kind of beer will do. Also any kind of salad dressing- the more robust, the better.
Mix all ingredients together. Divide in half. Pour into the 2 graham cracker pie shells. Chill in refrigerator over night. Get ready to make more and share with others.<smile>.
Cut up shrimp. Toss shrimp,cheese, onion, celery and onion with the macaroni. Blend remaining ingredients and toss with shrimp mixture. Chill before serving.
Grease a 2-qt square baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese,ham,and green onion. Pour egg mixture over potato mixture in dish. At this point,the dish may be covered and refrigerated for several hours or overnight. Bake, uncovered in a 350°F oven for 40 to 45 minutes- or 55 to 60 minutes if made ahead and chilled, or until center is set Let stand 5 minutes before serving.
heat oil in a saute pan and saute the chicken drumsticks just until they are golden brown on the outside. In a pressure cooker or a crock pot, put the chicken, soy sauce, and ginger in the pot. If cooking in a pressure cooker, it should only take about a half hour. crock pot should take longer. I've also cooked it in a Le Creuset dutch oven for 30 minutes and it tasted the same. Wait until the last five minutes of cooking to put the carrots and scallions in the pot.
Half-fill a shaker with ice. Pour in Cointreau, Midori and lemon juice. Shake well and strain into a chilled glass. Garnish with a lemon twist.
In a large mixing bowl, beat eggs and sugar together. Add cooled butter, maple syrup and walnuts. In another bowl, sift flour and baking powder and add to egg mixture. Batter will be stiff enough to be dropped by spoon onto the grids. Drop one heaping teaspoon of batter on preheated pizzelle iron grid. Close iron and bake according to manufacturer's directions approximately 30-40 seconds depending on your preference for browning, or the consistency of the batter.
Drain oranges, reserving the juice Add enough water to juice to measure 1 cup Refrigerate the oranges In a large bowl, dissolve gelatin in boiling water. Stir in reserved juice. Add sherbet, stirring until dissolved. Refrigerate for 1 hour or until thickened. Pour into a blender, blend until smooth then return to original bowl. Keep 10 orange segments refrigerated for garnish Fold remaining oranges into gelatin mixture. Cover and refrigerate overnight Just before serving, garnish with reserved oranges and mint if desired.
Get your blender ready and put in the ice cubes and the milk (and the banana and pulp in if you want to add it) blend on high 4 a min or until ice is crushed good. Then add strawberries and Cool Whip and blend till everything is well blended. DRINK UP!
Combine Spicy Sauce Ingredients. Cut up chicken to desired size. Peel eggplant and cut up to desired size. Deep fry eggplant submerged in Canola Oil in a wok about 2 minutes, then remove and place on paper towel to drain. Stir Fry garlic in wok, about 10 seconds. Cook chicken. Add Spicy Sauce into wok and simmer then add cornstarch. Add eggplant and stir, about 30 seconds. Serve and Enjoy!
Sift the flour and salt into a bowl. Add the butter and lard and rub into the flour until it resembles breadcrumbs. This can be done in a mixer or use a special pastry tool or your fingers. Stir in the icing sugar and orange rind. Add the egg and the orange juice gradually until you can bring it together to form a smooth dough. Its essential that the pastry isn't overworked, too much handling makes it tough. Put in a plastic bag and refridgerate for half an hour. Remove from fridge and roll out using to make the mince pies with the mincemeat. Bake at 180C for 15-20 minutes.
TOPPING:. In a bowl, combine oats, flour, brown sugar and cinnamon.Cut in butter with pastry blender till crumbly. Set aside. CAKE:. In a large mixing bowl, combine cake mix, eggs, water, butter and cinnamon. Beat on medium speed for 2 minutes. Spread batter evenly in prepared pan. Arrange apple slices evenly over batter. Sprinkle topping over apples. Bake for 40-45 minutes or until a tester inserted in center comes out clean. Cool completely in pan on wire rack.
Rinse, core, and section into medium sized florets. Arrange florets on a steamer insert and place in a pan so that water barely reaches the bottom of the steamer. Steam 5-10 minutes until tender/crisp - not mushy. Remove cauliflower in steamer basket and set aside until time to serve. (This can be done even a day ahead and refrigerated until ready to serve.). Meanwhile, mix the mayonnaise, cheese, and mustard together in a bowl. (Refrigerate if you are not using right away.). Just before serving, arrange florets in a microwavable bowl or casserole dish, and microwave on high for 1-2 minutes to reheat cauliflower. Top with cheese mixture, and microwave on high for 2-4 minutes more - until mixture melts on top the cauliflower but not until it scorches or runs off into the dish. Serve immediately. This recipe halves nicely: 1/2 head of cauliflower florets, 3/4 cup shredded cheese, 1/2 cup mayonnaise, and 1/2-1 teaspoon mustard. Or, make the whole amount, but frost 2 halves of recipe in 2 dishes to be served 2 days in a row. (I would not try to freeze this recipe as it might end up runny.).
In a small bowl, combine the salt, oregano, garlic powder, lemon pepper, paprika and red pepper. Cover a roasting pan with foil and place a rack in it; lightly spray the rack with cooking spray. Skin side down, place the chicken on the rack. Sprinkle the chicken with 2 t of the seasoning mixture. Making sure your oven rack is about 7-8" from the heat, broil the chicken until golden brown (about 12-15 minutes). Turn the chicken pieces over and sprinkle with the remaining spice mixture. Broil about 8-10 more minutes, or until chicken is done. Lemon Butter Sauce: Combine the melted butter, lemon rind and lemon juice. Mix well and add in the parsley. Spoon a small amount of sauce over each piece of chicken when served.
Roast eggplant under the broiler, turning frequently, until the skin is charred and blistered. Peel away the skin, chop flesh roughly and drain in a colander for 30 minutes, and then press or blot to leak out as much liquid from the flesh as you can. Put eggplant flesh into blender, add tahini, garlic, almonds, lemon juice, cumin powder, salt and pepper. Transfer to serving bowl, fold in mint leaves and drizzle with olive oil. Goes well with pita crackers.
Mix all ingredients until well blended. Chill and serve with fresh raw vegetables suck as celert, carrots, cauliflower, broccoli.
Preheat oven to 400°F. In large saucepan, bring vegetable broth to a simmer. Turn off heat; cover to keep warm. In medium bowl, combine oil, vinegar, cider, 1 tablespoon paprika, salt, 1 1/2 teaspoons caraway seeds, 1/4 teaspoon thyme, 1/2 teaspoon pepper and 1 tablespoon garlic. Add diced tempeh and toss to coat. In large, shallow baking dish, place tempeh with liquid in single layer. Bake, uncovered, until all liquid has been absorbed, about 25 minutes. Check often, making sure cooking liquid does not burn. Meanwhile, in large Dutch oven, combine onions, 1 1/2 teaspoons hot paprika, caraway, thyme and pepper and 1/4 cup hot broth. Cover and cook over medium heat until onions are softened, about 10 minutes. Add tomato paste and stir well. Reduce heat to low and cook, covered, 10 minutes. In small bowl, dissolve cornstarch completely in cold water and add to hot broth. Stir with whisk, increase heat slightly and return mixture to a simmer. Cook, whisking, until broth thickens, about 2 minutes. Add broth to pan with onions and stir until mixture is well blended. Remove tempeh from oven and add to pan, along with remaining cooking liquid; stir well. Cover pan and bake, stirring occasionally, 45 minutes. Serve hot.
Combine coffee granules, brown sugar, pudding mix and toffee in Vitamix or food processor. Grind to a fine powder. Mix well with remaining ingredients. Place 2 heaping tablespoons of mix in a mug. Add 8 oz. hot water. Stir well.
Combine all ingredients & mix well. Pour over your ham of choice & bake as directed, basting occasionally.
Preheat oven to 400°F Place the peppers in a large roasting tray, drizzle with 3tbsp olive oil and roast for 15 to 20 minutes until tender and lightly charred. Skin, deseed and roughly chop the tomatoes, mix with the anchovies, olives and garlic and seasoning. Spoon the mixture into the peppers and drizzle with remaining oil. Return to oven and cook for 10 minutes. Toss the arugula and basil together, scatter over a large plate, lay peppers on top and pour over pan juices.
In medium-size mixing bowl, stir together Multigrain Baking Mix, milk and egg until dry ingredients are moistened. Let rest 5 minutes; stir in cranberries, if used. Meanwhile, heat a large, heavy skillet; film the bottom with a little of the oil. For each pancake, ladle about 1/2 C batter into the skillet. Cook until surface appears dry and small bubbles appear at the edges. Turn over and cook on second side for about 30 seconds. Serve hot, accompanied by warm maple syrup and sliced fresh fruit, if desired.
preheat oven to 350°F. butter a 9x12 inch ovenproof dish. put berries, sugar and 1 lemon zest into dish and mix. Sieve the flour into a bowl. add cooled ground almonds and sugar. Beat in the melted butter, egg, buttermilk, lemon zest and almond extract. spoon this over the fruit leaving about 1 inch of fruit uncovered around the sides. sprinkle the flaked almonds over the top and bake until the fruit is bubbling and the pudding is browned, about 40 minutes.
Preheat the oven to 350° F and butter a round cake pan. Have children mix together all the ingredients in a big bowl, chanting "mix-it mix-it cho-co-lat." Pour the batter into the pan and bake for 30 minutes. Eat while fresh and warm out of the oven.
Whisk the mustard, lemon juice, salt and pepper. Slowly add the olive oil, in a steady stream, whisking all the time. Put the chicken in a glass baking dish in a single layer and sprinkle salt and pepper over them. Pour half the marinade over the chicken. Marinate it in the refrigerator for 2 hours. Preheat the oven to 350 degrees F. Roast the chicken for about 35 minutes or until it is done. Pour the remaining marinade over the chicken and cover the baking dish with aluminum foil. Let the chicken rest for 10 minutes then serve.
preheat oven to 350 and grease a 1-qt. souffle dish. cook the spinach thoroughly and drain well. Melt the cream cheese over boiling water and add to the hot spinch. Add the cottage cheese and matzah meal and mix well. stir in the eggs, salt and pepper. pour into the souffle dish and bake 40 minutes, or until light golden on top.
combine the ingredients for the dressing and toss w/the lettuce, onions, strawberry's and serv.
Pour cider into large kettle, add spices and salt. Bring to a hard boil, reduce heat and simmer 15 minutes Remove from stove, add sugar to taste, if needed. Cool. Strain wassail. Keep in a cool place till ready to use, but it is not necessary to refrigerate. To prepare a wassail bowl: Use a heavy china bowl, a crock pot or a punch bowl. Heat it over a large kettle of boiling water. Add lemon and orange slices. When warm, add gin or vodka and let it heat, but do not boil or spirits will evaporate. Remove from heat. Pour in the boiling wassail. If possible keep the bowl hot over a candle or alcohol burner. Ladle into punch cups and serve.
Put milk on low heat and then add sugar. Stir well and when the sugar melts, stop the heat and cool for a minute. Make sure you don't let the milk boil. Break the eggs in a bowl and stir well. Slowly pour the milk from step 1 into the bowl from step 2. Add some vanilla. Pour the mix from step 3 through a strainer. This makes the flan smoother. Make the caramel sauce in a pot and stir quickly over high heat. When it becomes brown remove from heat and divide it evenly into the four cups. Pour mix from step 4 into the cups over the caramel sauce. Fill a pot with water an put a steamer above it. When the water starts steaming stop the heat and put the cups in the steamer. Don't burn yourself! After 2-3 minutes on high heat lowere the hat and steam for another 13-15 minutes. When you put it on low heat move the lid a bit so some of the steam will escape. The point is to maintain it on low heat. And put a towel under the lid so your flan doesn't get wet! Poke a hole in the flan with a tooth pick if juice doesn't come out it's done! Top it whipped or fruit or both for the teacup people and for the plastic cup people tilt it upside down and slide it on a plate brown side up. Trust me it'll be GOOD!
Preheat oven to 350°F. Combine chicken, 1 cup of shredded cheese mixture, and soup. Spoon mixture into center of each tortilla. Roll and place seam side down in a greased 13x9 inch glass pan. Top with salsa and remaining cheese. Bake 25 minutes.
Preheat oven to 375 degrees. Lightly oil a 7 X 11 inch baking pan or spray with a nonstick cooking spray. Cook noodles according to package directions. Drain. While noodles are cooking, heat oil in a large nonstick skillet over medium heat. Add onion, bell pepper, and garlic. Cook, stirring frequently, until onion begins to brown, about 10 minutes. Remove from heat. In a large bowl, combine cottage cheese, yogurt, paprika, salt, pepper and onion powder. Mix well. Add onion mixture and cooked noodles. Mix until well combined. Spoon mixture into prepared casserole. Press noodles down gently with the back of a spoon. Sprinkle with paprika. Cover and bake 25 minutes. Uncover and bake 5 minutes more.
Put all ingredients except water into blender. Add 2 Cups of the water and blend well. Strain through muslin, coffee filter, or the like. A mesh strainer over a quart-sized pyrex measure is perfect. Pour into spray bottle and add remaining water to dilute.
In a medium saucepan over medium-low heat, mix soup and milk until combined. Add Swiss cheese and stir until melted. Add 1/2 can of french fried onions. Stir in bacon. Mix in collard greens, Worcestershire, and salt and pepper until well combined. Spread into a 9 inch pie plate that has been coated with nonstick cooking spray. Bake at 350°F for 15 minutes. Add remaining french fried onions. Bake additional 5 minutes or until onions are toasted.
Rub chicken with garlic and thyme. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil on both sides until no longer pink. In a bowl, combine the cornstarch, pineapple juice and water until smooth. Stir in mustard and honey. Add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon half of the chicken and sauce into a greased 11-inch.x2-inch baking dish; cool. Serve with rice or noodles. Cover and freeze the remaining breast for up to 3 months. To use frozen chicken: Thaw completely in the refrigerator. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees F for 35 minutes or until heated through.
Melt 3 tbsp butter and 1 tsp sugar in a heavy bottomed skillet over medium high heat. Add onions and sauteed until golden colored, stirring every couple of minutes. Move onions to the side of the pan, reduce heat to medium, and add mushrooms and garlic. Saute until mushrooms are beginning to brown. Remove onion, mushroom and garlic mixture from pan and set aside. Meanwhile, fill stockpot with water and 2 tbsp salt and let it come to a boil. Once water is boiling, add spaghetti and cook until al dente. Reserve a ladle full of pasta water for sauce. Drain pasta in colander. Add 1/2 tbsp oil to pan and saute prepared chicken cutlets until cooked through and lightly browned. Remove chicken to same plate as onion and mushroom mixture. . While pan is still hot, add wine and let the alcohol cook down, approximately 3 minutes. Scrape up the pan bits with a spatula. Reduce heat to just above medium low and add the cream, basil, tomatoes, reserved water, as well as salt and pepper to taste. Simmer, but do not let boil. Add the chicken, mushrooms, and onions back into sauce mixture. Lightly stir to incorporate. Serve over cooked pasta. Garnish with basil and grated Parmesean cheese.
Simmer onion, carrots, and celery in broth for 15 minutes or until tender. Puree. Add broccoli heads or frozen broccoli, cover and cook 5 minutes or until broccoli is tender. Add 7 cups milk and return to boil and reduce to simmer. Dissolve cornstarch in 1/2 cup milk or so, and, while stirring, return to simmer. Repeat with extra corn starch if you want soup thicker. Add velveeta. Stir until melted. Add salt to taste. Serve with crusty, homeade bread!
Grill the peppers, skin-side up, under a preheated moderate grill, until blackened. Place in a freezer bag and allow to cool slightly, then peel off the skins and chop the peppers into small pieces. In a small bowl, whisk together the oil and vinegar, season to taste, then stir into the peppers. Sprinkle the paprika on both sides of the halloumi slices. Lightly brush a griddle pan with oil and heat over a high heat. Add the cheese and griddle for 1-2 minutes, until lightly charred and starting to melt. Remove from the heat and squeeze over the lemon juice. Toast the pitta, then cut into strips. Divide the rocket leaves between four plates, arrange the peppers on top, followed by the halloumi, and sprinkle with the pine nuts. Serve immediately with the pitta.
Mix together all ingredients and refrigerate until ready to serve. Serve over ice. If desired add sweetener or flavoring of your choice, but I encourage you to try it like this before you add anything.
For Cake: Grease and lightly flour 10-inch fluted tube pan. Stir together flour, baking powder, salt and baking soda. In a separate mixer bowl beat buter or margarine on medium speed about 30 seconds. Add sugar and vanilla and beat until fluffy. Add eggs one at a time, beating 1 minute after each. In a separate bowl, combine mashed banana, sour cream, and milk. Add dry ingredients and banana mixture to sugar/butter mixture alternately, beating on low speed after each addition until just combined. Spoon 1 cup of the batter into a separate bowl and mix in cocoa powder. Spoon the banana batter into prepared cake pan. Spoon cocoa batter on top in a ring, do not spread to edges. Bske in a 350 degrees oven for 60 to 70 minutes or until cake tests done. Place cake on a wire rack for 10 minutes. Remove from pan. Serve with Strawberry Sauce. Strawberry Sauce. Thaw strawberries, if frozen, drain. In a saucepan, crust 1 cup of he strawberries, add water. Cook for 2 minutes; sieve. Combine sugar and cornstarch; stir into sieved mixture. Cook and stir until thickened and bubbly. Cook 1 to 2 minutes more. Add food coloring if desired. Halve remaining large berries. stir all remaining berries into sauce. Chill.
butter one side of multi grain bread. place 1 slice american cheese,8 slices of pepperoni,and 1 slice american cheese on top of buttered bread. Place bread, buttered side down on stove top grill or skillet. Cover open faced sandwich with a skillet lid (this melts the cheese while the underside bread browns). When bottom side of bread is browned nicely, top open faced sandwich with the other piece of bread that has been lightly spread with dijon. (if adding kraut, do so at this point). Butter upper side of bread and turn to brown other side. At this point the cheese should be almost melted, so very little time is needed except to make the other side nice and brown.
Break cauliflower into bite-size florets. Saute in olive oil, adding more oil when (and if) necessary, till cauliflower begins to brown. Add the garlic (more if you like). Stir to combine flavors. Season with salt, pepper, Splenda and red pepper flakes (if desired). Optional: Spinach can be added if desired. Place the fresh spinach on top of the cauliflower once it is browned to you liking. When spinach is wilted, stir to combine. Or, cook spinach separately and add to browned cauliflower, and combine.
Combine first six ingredients, stirring well. Fit bread slices in a single layer into a lightly greased 13x9x2 baking dish. Pour egg mixture over bread slices. Cover and refrigerate 8 hours or overnight, turning bread once. The next morning, pour butter into a 15x10x1 jellyroll pan. Place bread slices in a single layer in pan. Bake at 400 for 10 minutes. Sprinkle with nuts and bake an additional 10 minutes. Garnish with powdered sugar and/or nutmeg. Serve with maple syrup if desired.
Brown roast in large skillet. Place in crock pot. Mix all ingredients and pour over the meat. Cover and cook on LOW for 8 to 10 hours.