HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve corn starch in 1 cup of cold milk. Bring remaining milk to boil with cardamom and ground almonds; then add cornstarch mixture and stir continuously with a whisk. Add sugar and rosewater to taste. Allow the mixture to boil for about 3 more minutes on medium heat. Remove cardamom seeds from the mixture and pour it into serving dishes. Garnish with slivered almonds and serve warm or cold.
Place the first 3 ingredients in the blender, and top blender up with ice. Blend until you have all the ice crushed. After pouring your drink, store the jug in the freezer, and give it a quick pulse with the blender each time you want a refill!
Tear the cooled chicken breasts into bite sized pieces and place in a good sized bowl. Add celery, pineapple and grapes. Toss. Add the peas, green onion and cashews. Toss. In a small bowl mix together the mayo and 1/4 c reserved pineapple liquid until smooth and creamy. Add the mayo mixture and fresh chives to the chicken mixture and fold gently. Add salt and pepper to taste. Refrigerate for at least an hour to blend the flavors. To serve, place romaine leaves on a serving platter (or use 4 individual plates) and top with the salad mixture. Sprinkle with chow mein noodles for garnish.
Cook lentils according to package directions, 20-25 minute or until tender. Drain. Stir together lentils, artichokes, scallions, red pepper, and carrot in medium sized bowl. Drizzle vinagrette over top and stir until well blended. Serve immediately.
Preheat oven to 375 degrees. Drizzle mushrooms with a little olive oil, then sprinkle with salt and pepper. Roast for 20 to 25 minutes, or until golden brown. Set aside. In a large pot, heat additional olive oil along with the butter over medium heat. Throw in the sliced onions and saute for a couple of minutes, or until beginning to turn translucent. Pour in wine and whiskey and allow to bubble for a minute or two. Pour in broth and allow the liquid to reduce for a couple of minutes. Stir in cream and reduce heat to low. Add mushrooms, salt, and pepper, and simmer until sauce thickens. Toss in cooked pasta, using a little hot pasta water if sauce needs a little thinning. Taste for seasonings and add immediately.
Put the olive oil into the pan and add the onions and garlic. Turn on the heat to medium-low and gently cook for a few minutes. Add the red pepper flakes cook 1 minute add crushed tomatoes. Raise the heat to medium and bring the mixture to a boil. Add the vodka and a pinch of salt and pepper simmer uncovered for about 8 minutes over medium-low heat. Add the cream and lower the heat, add drained pasta and toss in parsley. Stir to coat well and grate a generous amount of parmesan into the pasta using our microplane grater. Serve immediately sprinkled with more parmesan, and red pepper flakes.
Preheat oven to 350. Mash bananas with a fork and mix in peanut butter, apple sauce, vanilla, salt, and cinnamon. Stir in oats and coconut. Drop by tablespoon onto a non stick cookie sheet (lined with parchment paper or sprayed with non-stick spray). I use a small cookie scooper. Flatten a bit to shape the cookie (they don't rise or spread at all when baking). Bake for 12-15 minutes, rotating the pan halfway through. Allow to cool, and enjoy!
Put all ingredients into your bread maker as you do any other recipe. Make the dough in the bread machine through the first rise. After the first rise take it out and put it into two bread pans. Let it rise and then bake at 350 degrees for 33 minutes.
Combine thyme, lemon peel, salt, and pepper; rub into chicken. Heat 2 teaspoons oil in nonstick skillet over medium heat. Brown chicken; remove and set aside. In same skillet, heat remaining oil. Saute onion and garlic until tender. Stir in artichoke hearts, wine, and olives. Return chicken to pan. Bring to a boil; reduce heat, cover, and simmer 6-8 minutes or until chicken is cooked through. Remove chicken from pan; cover and keep warm. Simmer sauce uncovered for 2-3 minutes or until most of the liquid has evaporated. Serve chicken with sauce.
Combine the parsley, cilantro, garlic, cumin, tumeric and paprika in a 9 byb 13 inch baking dish. Stir to blend. Add the chicken, turning to coat, and arrange in a single layer. In a medium bowl, combine the tomatoes and their juices, chicken broth, olives, capers, lemon zest, lemon juice and salt to taste. Pour the mixture around the chicken pieces, taking care not to disturb the herb coating. Cover the dish with foil, and marinate in the refrigerator for up to 8 hours. Preheat oven to 400*F. Bake the chicken, still covered with foil, for 40 minutes, remove the foil, and continue baking until the chicken juices run clear, about 20 minutes longer. Spread the rice onto individual plates and top with the chicken and cooking juices, garnishing with sprigs of cilantro for serving.
Mix the meat and onion together. Heat the oil in a frying pan and fry the meat mixture until brown, then stir in the carrots, parsley and flour. Gradually add the stock and cook, stirring, until the mixture is thick and boiling. Season to taste. Grease a 2 pint pudding basin. Roll out the pastry on a lightly floured surface and cut a circle that will fit the bottom of the basin. Place a layer of meat ove this, then add another circle of pastry, continuing to fill the basin with alternate layers, finishing with a circle of pastry. Cover the pudding with greaseproof paper and kitchen foil and seal. Put in a large pot and fill pot with hot water to come up half way up the sides. Put the cover on the pot and steam the pudding for 1 to 1 1/2 hours, topping up the water when necessary. Serve direct from the basin with boiled potatoes and a green vegetable.
In a large pot, heat Cream of Celery soup and milk on medium heat. Mix ground beef, rice, water, onion powder, salt and pepper until combined. Form into 1 inch balls Drop into soup. Cover and simmer on medium low for about 45 minutes.
Preheat oven to 425 degrees F. Grease an 8-inch by 8-inch pan or a muffin tin. Sift the salt, baking powder, and baking soda together and combine with the cornmeal. Mix the wet ingredients together, then add the dry, stirring just until smooth. Turn into the greased pan and bake about 20 to 25 minutes; a little longer if you added vegetables (see below) - or only about 15 minutes for muffins. VARIATIONS: Add 1 or even 1 1/2 cups grated raw yellow or green zucchini, for a very moist cornbread - the squash is pretty nearly undetectable, the green very pretty. Or add 1 cup grated carrots, also very pretty. It is not a bad idea to include 2 eggs (reduce the buttermilk to 1 1/2 cups) when adding the vegetables to help the bread cook well.
Peel and boil the potatoes until fork tender, let cool. Heat oven to 350 degrees. Spray a 2qt casserole dish with non-stick spray. Shred the potatoes with a grater and add to the dish. Pour the evaporated milk over the potatoes. Sprinkle with salt and pepper to taste. Cover the potatoes with the cheese. Bake 30 minutes, let cool to thicken. If it is a bit runny simply stir the cheese in and wait, it will thicken.
In a pan, saute the chiles in the oil until the skin starts to blister. Add the onion and carrots and heat for an additional minute. Add 2 cloves and 3 peppecorns to bottom of each of the jars. Pack the chile mixture into sterilized pint jars leaving 1/2-inch head space. Add 2 cloves and 1 teaspoon salt to each of the jars. In a pan, combine the vinegar and water and bring to a boil. Pour over the chiles. Seal and process the jars in a boiling water bath for 15 minutes. Store for 4 weeks in cool, dark place. I always add more peppercorns and garlic to each jar.
In large heavy saucepan over low heat, melt butter. Stir in sugar and corn syrup. Cook over med. heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Remove from heat. Blend in peanut butter and vanilla. Add cereals and peanuts, stirring until thoroughly coated. Press firmly and evenly into buttered 9" square pan. Chill until set (about 45 min.). Cut into squares. Store covered at room temperature. Microwave directions: In large microwaveable bowl, microwave butter at high 30-60 seconds to melt. Mix in sugar and syrup. Microwave at high 2 1/2 minutes or until sugar is dissolved and mixture is bubbly, stirring 3 times. Follow steps 2 & 3.
Combine all ingredients, stirring well to mix. Stored in a tightly-sealed container in a cool, dark place, seasonings will keep indefinitely. (Note: To give you a hint of how far this will go -- My favorite crab cake recipe is #81656 by pgserver6. To serve 10 people, this calls for 2 teaspoons of seasoning.).
In a large skillet over medium-high heat, cook and stir ground beef with onion until beef is brown. Drain fat from cooked beef. Add garlic salt, pepper, chili sauce, brown sugar, white vinegar, mustard, and tomato sauce. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes, stirring occasionally. Serve immediately on warm hamburger buns or cool and freeze in an 8 cup container.
Dice stew meat and brown on stove. Place frozen vegetables, and drained potatoes in crock pot.(before turning it on or you could crack the crock). Turn crock pot on. Once meat is browned, deglaze the pan with a cup of cold water and pour meat and resulting fluid onto the vegetables. Pour tomato sauce over the top of everything. Mix onion soup packet with 1 cup of water and pour on top. You can mix the ingredients at this point, but it isn't necessary. Cook on high for several hours (4-6) or low for 8-10 hours. Salt and pepper to taste, being careful not to over-season. The tomato sauce intensifies both the salt and pepper flavors, and the onion soup contains salt already.
Cream sugar and oil; add eggs and vanilla; beat well. Add flour and cinnamon with a spoon. Add pears and nuts. Pour in a greased bundt pan and bake 1-1/2 hours at 325 degrees Fahrenheit. Icing: Place powdered sugar in a bowl. Add pear juice and enough hot water to make a thin consistency to pour over cake. Allow cake to cool.
Separate egg yolks and egg whites. Combine chicken with sugar, salt, corn starch, and vegetable oil. Set aside. Heat wok with 1 tablespoon oil and a sprinkle of salt. Add rice and break it apart with spatula as it is being re-heated from standing overnight. When it has heated through, add the egg yolk and mix in well until egg is cooked. Place rice on serving platter, preferably one with high sides to contain the rice and toppings when done. Heat 1/2 teaspoon of oil in wok. Stir fry peas for about 30 seconds, remove and set aside. Heat 1 teaspoon of oil in wok. Add shrimp and stir fry about 5 minutes, stirring constantly so the shrimp does not scorch. Pour in egg whites and sauce solution of water and corn starch, mix well. When it is cooked through, adjust taste with salt, then spoon over one side of the rice to create a Yin Yang symbol with a slight curve in the center of the rice. Rinse out wok and return to heat with 1 teaspoon oil sprinkled with a little salt. Add onions and cook for about 1 minute, add sliced chicken and stir well. When the chicken is about half cooked, add sliced tomatoes and continue stirring until chicken is done. Add ketchup and mix thoroughly. Adjust flavor with a little sugar as desired to balance out the tartness of the tomatoes. When done, spoon over the other half of the rice, filling in the curve of the other half.
Wash your hands! Finely chop the red onion and add to bison and pork in a large mixing bowl (the bigger the better). Mix together briefly by hand. Add remaining ingredients and mix throughly by hand until mixture is homogenous. No egg necessary. Form mixture into 10 equal balls. Place each ball individually onto plastic cling wrap and form into patties (nice and thick). Wrap patty in cling wrap and freeze for later use, or cook immediately on the barbeque. Serve with whatever burger condiments you desire.
Mix until soup, cheese, and potatoes are well blended. Top with more shredded cheese. Heat in 375 degree oven until all cheese is melted and potatoes are heated through.
Roll chicken in seasoned flour and brown in butter. Add onion, chicken broth, lemon juice and mushrooms. Simmer 20 minutes. Add noodles, cover and cook until noodles are done. Most liquid should be absorbed. Fold in sour cream and sprinkle with paprika.
Combine cabbage and onions. Set aside. Mix together all dressing ingredients and refrigerate. Toast the sesame seeds and almonds. Smash ramen noodles into bite size pieces. 2 to 3 hours before serving, combine all ingredients except sesame seeds. Just before serving, add the sesame seeds. ENJOY!
Mix cream cheese and caramel spread together. Add cool whip and beat until blended. Spoon into crust. Put Snickers Bars in a zip lock back and break into small-small pieces. Sprinkle the Snickers on top of the pie. Refrigerate until set (2 hours or more). ENJOY!
Roll out the first phyllo sheet and spread it on an oiled baking pan. Oil the phyllo sheet and then roll out the second phyllo sheet and spread it over the first one. Both phyllo sheets should come up above the borders of the baking pan. Mix the potatoes, courgette, cheese and mint thoroughly in a large bowl. Add salt and pepper to taste. Carefully spoon this mixture over the phyllo. (You can also make this by making seasoned layers of alternating vegetables ~ very pretty when sliced!). Pour over the cup of milk, fold the remaining parts of the phyllo sheets inside the pan and bake in preheated oven in 200°C until the potatoes are tender (around 1 - 1 1/2 hour). Add a little extra milk if it seems to dry out before it's done cooking. Serve warm with a salad and fresh bread!
In a large skillet, saute onions in butter until tender. Remove from heat and add potatoes Toss the shredded cheese with flour, salt and pepper. Add to skillet and blend well. In a small bowl, beat eggs and cream. Blend into the potato mixture. Spoon into a greased 9" square baking dish. Bake uncovered for 25 minutes at 350. Cool for five minutes, then cut in squares. This can be prepared the day before and refrigerated overnight. Cover before refrigerating. Remove from refrig about 30 minutes before baking and bake for about 30- 40 minutes until golden brown.
Muddle the 2 Tables of Sugar, Fresh Lime and Crushed Ice. After this, add the slice of fresh ginger. Muddle some more -- but do not break ginger. Add more ice and Rum. Shake. Serve.
Cut each tortilla into 6 wedges. Spray cookie sheets with no-stick cooking spray. Add tortilla wedges in a single layer. Spray tops of tortilla wedges with no-stick cooking spray. Sprinkle with 1/4 teaspoon freshly ground sea salt. Bake in a preheated 350 degree oven for 15 minutes, or until crisp. In a 9-inch skillet over medium heat, cook and stir Italian sausage until browned. Drain off any fat. Measure out 1/2 cup Ragu sauce and set aside. Add remaining Ragu sauce, black beans, chili powder, cumin, garlic powder, onion powder and crushed red pepper. Cook and stir over medium heat until mixture begins to boil. Set aside. In a medium bowl, combine mashed avocados, remaining 1/2 cup Ragu sauce, spring onions, 1/2 cup cilantro, jalapeno peppers, minced garlic, lime juice, remaining salt, black pepper and pine nuts. To serve, place one cup arugula on each of 4 serving plates. Spoon on sausage, Ragu and black bean mixture. Top each with avocado mixture. Spoon onto each 1 tablespoon sour cream followed by the cheddar cheese and remaining 1/4 cup cilantro. Serve with the crispy tortilla triangles. Makes 4 servings.
Break the egg into a bowl big enough to hold all the fish, and beat the egg with a fork. Add the fish and make sure it all gets well coated with the egg. Melt half the butter in a large, heavy skillet, dredge half the fish fillets in flour and fry over medium heat until golden brown on both sides and just cooked through. Set on a plate and keep warm. Melt the rest of the butter and repeat with the rest of the fish. I sprinkled the fish with salt and pepper on one side while the first side was browning.
Combine all ingredients in small bowl. Cover and allow to sit at room temperature for 6-8 hours. Refrigerate. Use when thickened.
Preheat oven to 450°F (232°C). In a saucepan, cook potatoes in boiling water until tender. While the potatoes cook, in a skillet saute the ground turkey in the oil; drain. Into the the cooked meat, stir the scallions, carrot, garlic and the seasonings; remove from heat. When the potatoes are done, mash them down, stir them into the beef mixture with the parsley and chili sauce. Place one pie crust into a 9 inch pie plate; brush the crust with the Dijon mustard. Add meat mixture; top with 2nd pie crust; seal and flute crust edges; cut slits in top crust to vent; brush top crust with milk. Bake in preheated oven for approximately 10 minutes; then reduce oven temperature to 350°F (176°C) and continue baking for approximately 25 minutes more or until golden brown.
Butterfly shrimp by cutting vertically down the back of the shrimp. Leave tails on. Season shrimp with salt, pepper, and seasoning salt. Heat enough oil to deep fry the shrimp in a skillet to 350 degrees F. Put panko crumbs in a shallow dish. Add seasonings to taste and mix well. Put flour in a separate shallow dish. Beat the eggs and water together. Dip the shrimp in the egg-water mixture. Add the shrimp to the flour. Toss to coat. Dip again in egg-water mixture. Toss shrimp in panko crumbs. Fry in hot oil at 350 degrees F until golden, about 3 minutes. You may have to turn the shrimp to evenly brown them. Drain the fried shrimp cooling racks over paper towels. Keep shrimp warm while frying batches of shrimp. Serve with lemon wedges, cocktail sauce or tartar sauce.
Halve the Avocado lengthwise and take out the stone. Skin and cut avocados into slices. Pour vinaigrette over avocado slices. Stir them if necessary to coat them completely to prevent discoloration. Arrange slices of Mozzarella, tomato and avocado on a plate, garnish with chopped parsley and a sprig of mint.
Using your stainless steel pan and follow these steps: In a small mixing bowl, whisk together egg, oil and milk. In a separate mixing bowl, mix together baking power, flour, salt, sugar. Add flour concoction to egg assortment. Prepare pancakes on a griddle or pan. Medium heat. Serve hot!
Heat oven to 450. Combine Bisquick with 4 Tablespoons butter using a pastry cutter or a large fork. Add milk, and cheddar cheese. Stir together. Spoon onto an ungreased cookie sheet. Bake for 8-10 minutes. In a small sauce pan combine 2 Tablespoons butter, garlic powder and old bay seasoning. Heat until butter is melted. Spoon butter mixture over hot biscuits. Eat em' up! They are YUMMY!
Stir to dissolve the sugar in the water. Crush the cardamom seeds (with a rolling pin or pestle and mortar) and add them to sugar-water. Add all the rest of the ingredients; stir to blend. Chill and serve.
Preheat your oven to 400 degrees. Wash and peel the parsnips and then chop them into evenly sized pieces. In a bowl, combine the parsnips, salt, and oil. Put on a baking sheet and toast until tender (which usually takes 30-45 minutes). Mix them up about every 8 to 10 minutes. When they are tender, drizzle with the vinegar and maple syrup. Mix up and then bake until brown, about 5 minutes. If desired, season with some pepper.
Arrange potatoes and carrots around outer edge in 4-5 quart crock pot slow cooker. Trim excess fat from beef. Mix mustard, rosemary, thyme, salt and pepper. Spread evenly over beef. Place beef in slow cooker, it will overlap vegetable slightly. Sprinkle onion over beef. Pour broth evenly over beef and vegetables. Cover and cook on low heat setting 8-9 hours or until beef and veggies are tender. Remove beef and vegetable from slow cooker with slotted spoon. Slice beef. To serve spoon beef juices from slow cooker over beef and veggies. Freeze leftovers.
Combine chicken, soup, milk, potatoes, onions and spices in crock pot. Cook on low for 6 Hours. Add package of peas and carrots- cook for 10 minutes longer. Transfer to pie plate. Cover with crescent rolls. Bake according to crescent roll's package.
Combine the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic and chili paste in a blender. Puree until smooth. Pour into bowls and serve.
1.Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl. 2. Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla. 3. Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries. 4. Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.
Heat oven to 400°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Sprinkle asparagus, onions, 1 1/2 cups of the cheese and the salmon in baking dish. Stir remaining ingredients except cheese until blended. Pour into baking dish. Bake 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1 1/2 cups cheese. Bake about 2 minutes or until cheese is melted. Cool 5 minutes before cutting.
Heat 2 tablespoons oil in a large pan over med-high heat. Add in onions and season with salt and pepper. Cover the onions with a piece of foil and cook, stirring occasionally, until they start to soften, 2-3 minutes. Remove the foil and continue cooking until fully softened, about 5-6 minutes. Add in the tomato paste; cook/stir occasionally, until it smells sweet and has caramelized, 2-3 minutes. Add in the wine and scrape the pan with a wooden spoon to loosen any browned bits that may be stuck to the bottom. Cook until the wine has almost completely evaporated, 1 minute; turn off the heat and reserve. While the onions cook, place a big skillet over med-high heat with the remaining tablespoon of oil. In a big mixing bowl, use your hands to combine the ground sirloin, pepperoni, parsley, oregano, and red pepper flakes. Season the meat with salt and pepper, then score the meat into 4 parts using the side of your hand. Form 4 large patties thinner in the center than at the edges for even cooking and to prevent the burgers from bulging. Cook for 4-5 minutes per side for medium doneness. Preheat the broiler. While the burgers are cooking, heat the butter and garlic together in a small pot over medium heat. When the butter melts, remove the pot from the heat to infuse the butter with the garlic flavor. While the butter is melting, place the bread slices on a baking sheet and toast them under the broiler until golden brown on each side. Brush the toasts with the garlic butter and sprinkle with the grated cheese. Place the toasts back on the baking sheet and top each with one burger. Divide the onion mixture among the four burgers and top each one with two slices of cheese. Slide the burgers under the broiler to melt the cheese, 2-3 minutes. Serve the burgers with a knife and fork, and with your favorite salad on the side.
Pour dressing over cooked rice. Toss and set aside to cool. Add remaining ingredients except salad greens and Bac*O's; toss lightly. Chill throughly. Serve on salad greens and garnish with additional sliced hard cooked eggs, if desired. Sprinkle with Bac*Os.