HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine everthing together. Mix well and refrigerate for upto 1 week or frozen for upto 2 months. Enjoy this with red meat.
Cook, and drain pasta per package instructions. Mix pudding mix, oranges, and pineapple. Mix in pasta and Cool Whip. Chill at least 1 hour.
Drain beets, reserving 1/2 c. juice; set aside. Combine sugar, dry mustard, and salt in a small saucepan; stir well. Add beet juice and vinegar; bring to a boil over medium heat. Remove from heat; stir in celery seeds. Combine beets and chopped onion. Add vinegar mixture, tossing gently. Cover and refrigerate salad 8 hours or overnight. Yield: 8-10 servings.
Cut avocados in half, remove pit and scoop flesh out of shell with a spoon. Combine all ingredients in a bowl. Using a fork, mash avacado until desired consistancy is reached. ***I like mine chunky, so I barely mash it at all -- just enough to incorporate all the ingredients. Chill in the fridge until ready to serve. ***Note*** To keep the guacamole from turning brown: Cover entire surface of guacamole with plastic wrap, pressing down into the bowl so that there isn't any air between the plastic and the guacamole, especially around the edges. Then cover bowl with another piece of plastic wrap.
Cut eash chicken breast into 4 pieces and blanch them in boiling water for 30 econds. Drain and pour the sake over the chicken and let it stand while preparing the vegetables. Cut the peeled potatoes obliquely into bite-size pieces. Soak in very salty cold water for at least 5 minutes, then rinse under fresh cold water and drain. Peel the radish and cut into 1/2-inch-thick half moons, or peel the turnips and cut each into quarters. Peel the carrot and cut it obliquely into bite-size pieces. Dice the konnyaku into 12-16 cubes and blanch them for 1 minute in boiling water. Drain well. In a large pot, combine the chicken through the konnyaku and enough water to cover all generously. Bring to a boil and skim the surface frequently for the first five minutes. Reduce the heat to maintain a steady simmer and cook the soup for 15 minutes. Measure out the miso into a separate bowl and ladle some hot soup over it, stirring to dissolve. Add the dissolved miso to the soup and continue to cook for 7-8 more minutes, but do NOT let it boil! Just before serving, stir in the mirin.
Preheat oven to 400 degrees. Spray muffin tins with Pam and set aside. Mix all dry ingredients, including raisins, in a large bowl. Blend egg whites, buttermilk, water, canned pumpkin, and splenda in a medium bowl. Add wet ingredients to dry and stir until thoroughly combined. Fill each muffin tin 1/2 full. Bake 15 minutes. Let cool on a wire rack. Freeze leftovers and defrost as needed.
Pour boiling water over Quaker bran hot cereal and let sit 5 minutes. Add molasses, splenda, butter, eggs, buttermilk, and pineapple. Mix together. I don't use a mixer, I just mix together in a big bowl. Add flour, flax, soda, salt, All Bran, and nuts and mix together. Spoon into greased muffin tins (almost full, as these don't rise much). Bake at 400 degrees about 15 minutes. Done when top springs back.
Preheat the oven to 350 degrees F. Lightly spray a 9 by 13 inch pan with nonstick spray, then add the butter. Place the pan in the preheated oven for a minute or so to melt the butter, then take it out and carefully tilt it in all directions to let the butter coat the bottom. Set aside. Place a 10 inch skillet over medium heat and wait a few minutes. Add the olive oil, wait about 10 seconds, then swirl to coat the pan. Add the onions, saute` for 5 minutes, then stir in the salt and the cauliflower. Saute` over medium heat for 8 to 10 minutes, or until the cauliflower is just tender. Transfer this mixture to the prepared pan. While the cauliflower is cooking, combine the eggs, milk, flour, and cheese in a blender. Whip into a smooth batter and pour it over the cauliflower mixture in the pan. Bake in the center of the oven for 35 to 40 minutes, or until puffed and golden. Serve hot or warm, cut into squares.
Add flour, shortening and salt to a food processor. Pulse until the mixture resembles sand. With the machine on, slowly add the water in a thin stream until the dough forms a ball (you may not need the entire cup of water - I usually go until my food processor blade won't spin anymore). On a lightly-floured surface, form the dough into two equal rounds. Place the rounds in a large bowl, cover and refrigerate for approximately 30 minutes. Beat the egg with one teaspoon of water. Set aside. Preheat oven to 400°. On the floured surface, cut the dough into 6-8 equal portions. Roll out into a thin round (not so thin it will tear; about 1/8" thick or so). Trim into a 6" round (I use a salad bowl as a guide, placing it on top and running a knife around the edge). Repeat with all of the dough. Any scraps I usually make some more. Place ingredients of your choice in the middle, leaving room for sealing the dough around the edge. Some ideas: Taco - seasoned taco meat, topped with cheddar cheese. Pizza - pizza sauce, mozzarella cheese, pepperoni. Once you place the stuffing into the middle, brush the egg wash around the edges. Fold over (making a half-moon) and pinch the opening. Place onto a greased cookie sheet. Repeat with remaining rounds. Brush all of the hot pockets with the remaining egg wash. Bake for 20-25 minutes, or until the tops are golden brown.
Use a room temperature butter. Crush the crackers and add them to the butter. To that add 2/3 of the nuts and the rest of the ingredients. Mix well and form little balls. Roll the balls in the rest of the nuts.
In a medium mixing bowl, whisk together the eggs, milk, pumpkin and pie spice until smooth. Dip each side of the bread and cook on a hot, greased griddle or skillet. Flip after 1 - 2 minutes. Serve with syrup or however you like to eat your french toast. If freezing, let cool completely and freeze.
Boil green beans and shallots in water with season salt until green beans are crisp tender. Meanwhile, saute garlic, peppers, mushrooms and olive oil in small skillet over medium heat. Drain green beans, add the garlic, peppers and mushrooms. Add margarine/butter and gently toss. Serve.
Heat oven to 375 degrees F. Stir boiling water into cornmeal in 3-quart bowl; continue stirring until smooth. Blend in margarine and egg yolks. Stir in remaining ingredients except egg whites. Beat egg whites just until soft peaks form; fold into batter. Pour into greased 2-quart casserole. Bake until knife inserted near the center comes out clean, 45 to 50 minutes. 9 to 12 servings.
Place stock and sauce in a saucepan. Cover and bring to the boil over high heat. Reduce heat to low. Simmer until needed. Heat oil in a saucepan over medium heat. Add pancetta, onion and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add rice, chilli and rosemary. Cook, stirring, for 1 minute. Add wine. Bring to the boil. Add chicken. Stir to combine. Add 1/3 cup stock mixture. Cook, stirring, or until stock mixture has been absorbed. Repeat with remaining stock mixture, 1/3 cup at a time, until all liquid has been absorbed and rice is tender and creamy. Remove from heat. Season with salt and pepper. Serve topped with cheese and parsley.
Combine bran, flour, brown sugar, salt and baking soda in a 1 1/2 quart bowl, and mix well. In another bowl, mix together the egg, buttermilk,oil, honey and molasses. Stir into the flour mixture. Add optional ingredients, if using. Pour batter into 9 buttered muffin cups, and bake at 350 degrees for 23 to 25 minutes or until a wood pick inserted in center comes out clean.
Preheat oven to 450 degree. Mix pumpkin, sugar and spices together. Add cream, mixing well. Beat egg yolks, add to pumpkin mixture, and mix well. Beat egg whites until they form stiff peaks. Gently fold eggs whites into pumpkin mixture until just blended. Do not over mix. Pour or spoon mixture into unbaked pie shell. Bake for 10 minutes at 450 degrees then reduce heat to 325 degrees and bake for 30 minutes, or until set and golden brown.
Mix all veggies with the squash. Add dressing and toss to coat well. Adjust seasoning.
Preheat oven to 400 degrees Fahrenheit. Grease a 10-inch pie plate. Beat all ingredients, except pie filling and streusel, until smooth - 15 seconds in blender on high or 1 minute with hand beater. Pour into pie plate. Spoon pie filling evenly over top. Bake for 25 minutes. Meanwhile, make streusel: Cut 2 Tablespoons firm margarine or butter into 1/2 cup Bisquick baking mix, 1/2 cup packed brown sugar and 1/2 teaspoons ground cinnamon until crumbly. Top pie with streusel. Bake about 10 minutes longer until streusel is brown; cool.
Cook bacon in a large skillet over medium heat until crisp (5 to 7 minutes); drain on paper towels, then crumble. Add onion and salt to the drippings in the pan and cook over medium heat, stirring often, until tender and browned (about 3 minutes). Add water and mustard, scraping up any browned bits, then add Brussels sprouts and cook, stirring often, until tender (4 to 6 minutes). Stir in vinegar and top with the crumbled bacon.
Using aluminum foil, wrap a frozen 2-3 inch corn on the cob with a small pat of salted butter. (Some corn on the cob comes in 12 count packages. Use what your family will need and place the remaining pieces in a ziploc freezer bag and put back in your freezer for another meal. I used 8 pieces, as our family loves corn on the cob.) Place the wrapped corn on the 4 inch rack, cook the wrapped corn on high for 10 minutes. While the corn is cooking, combine spices and sprinkle over both sides of chicken breasts. When 10 minutes are up, move corn to edges of rack and place seasoned chicken breasts, bone side up in the middle of the rack. Set cook time for 10 minutes and press Start. After 10 minutes, turn chicken and cook another 10 minutes. Check internal temperature of the chicken. If not at 180 degrees, cook an additional 10 minutes on high. If your chicken still hasn't reached 180, remove corn and cook in 5 minute increments until chicken is at 180 degrees. Enjoy.
Cream shortening and sugar- mix dry ingredients in a separate bowl. Add molasses and egg to creamed mixture- add dry ingredients- stir or handmix. Roll dough into small balls- roll in extra sugar. Place on cookie sheet and flatten. Bake 350 for 5-10 minutes.
In large bowl, combine all ingredients, tossing well. Cover and refrigerate for several hours, or until ready to serve.
Place pita breads on an ungreased baking sheet. Sprinkle with cheeses and italian seasoning. Top with onion, tomato and black olives. Bake at 350 for 10-12 minutes. Cut into wedges and serve immediately.
Preheat oven to 350°F (175°C). In a large bowl break up the almond paste. Add the softened butter, sugar, eggs and almond extract. Beat batter until light and fluffy. Beat in the flour and the salt. Split the batter into thirds and add enough of the three different food colorings to each third to color the batter nicely. Spread the batters into three 9 x 13 and 1/4-inch deep aluminum baking pans. Be sure the batter is only about 1/8-inch thick or it will rise to high. Bake at 350°F (175°C) for 12 minutes. Cool. Remove baked and cooled cakes from pans and place on a cookie sheet or cutting board. Heat the jam and spread between the layers as you stack them. Spread the melted chocolate over the top layer and refrigerate. When stiff remove cookies from the refrigerator and let chocolate soften slightly before cutting into small rectangles.
Combine broth, zest, ginger, garlic, jalapenos, and 1 teaspoon salt in a Dutch oven over med-high heat and bring to boil. Decrease heat to medium, cover, and simmer until broth is flavorful and fragrant, about 15 minutes. Discard ginger, garlic, and chiles. Meanwhile, bring 3 quarts water to boil in a large saucepan over med-high heat. Add noodles and 1 tablespoon salt and cook until tender, about 8 minutes. Drain and transfer to 4 individual serving bowls. Stir chicken, lime juice, cilantro, basil, and scallions into infused broth. Season with salt and pepper to taste and ladle equal amounts over each bowl of noodles; serve.
Make a light roux over a medium fire with olive oil and butter. Add flour and cook flour out of raw state; add garlic. Pour milk and half-and-half in the roux with pepper and parsley. At the last moment add the cheese. Place over hot pasta.
Combine the black beans, salsa, and the rice in a saucepan and simmer for 5 minutes. Remove from heat, cover, and let sit for 5 minutes. In an ungreased skillet (or microwave), heat a tortilla until warm. Spread a line of the bean mixture down the center. Top with lettuce, tomato, avocado, and more salsa if desired. Roll up and enjoy!
Rinse beans in colander and place in a large bowl. Dice zucchini and onion, place in bowl with beans. Seed the tomatoes, dice and add to beans and veggies. Finely chop basil and add to other ingredients. Whisk oil, vinegar, lemon juice, mustard salt and pepper. You can also blend in a food processor or mix with a hand-held blender. Pour dressing over the other ingredients and mix gently. Serve or refrigerate until serving time.
I usually toast my bread so that my sandwich is crunchy and delicious. Spread desired amount of peanut butter on one of both slices of bread. Add a generous amount of potato chips and enjoy. I usually keep the bag close by because I can never seem to get enough chips on the sandwich:).
Wash and pat dry the fish and prick it with a fork. Mix all ingredients except the olive oil. Brush this mixture on fish. Marinade for two hours or overnight. Brush grill with a bit of the olive oil. Grill fish for a few minutes on each side until the fish flakes easily.
Rinse strawberries carefully, remove stems, cut large berries in bite-sized pieces. Put in a bowl. Depending on sweetness of strawberries and your personal tastes sprinkle with about 1 tablespoon sugar and 2 teaspoons lemon juice. Stir carefully until mixed. Beat well cooled whipping cream on low until it starts to thicken. Add sugar (and vanilla) and beat on medium speed until stiff. Don't overbeat or you'll get sweetened butter and buttermilk. :)Put cream in a second bowl. For serving: Put bowls on table together with individual serving bowls, so that everybody might help themselves. Put some strawberries with juice in an individual bowl and top with as much (or as little) cream as desired. You can prepare the strawberries a few hours ahead and keep them in the fridge. Remove one hour before serving so they might get room temperature. They will develop a lot of juice while sitting in the fridge, if you don't like this, serve within 1 hour of preparation. Always whip the cream just before serving.
Saute garlic in olive oil and butter over medium heat until translucent, being careful not to brown it, about 2 minutes. Add a dash of salt and pepper, then hot sauce, and cook until garlic is softened, about a minute or two more. Again, do not brown it or it will become bitter! Taste and adjust seasonings. Add BBQ sauce if desired, or more hot sauce if you'd like it spicier. More butter can be added if desired, to make it milder as well. Add shrimp and saute until done. (Pink and slightly curled). Remove from heat, toss with parsley.
Combine first 10 ingredients in a small saucepan; stir with a whisk until blended. Bring to a boil; cook 1 minute, stirring constantly. Set aside. Cook noodles in boiling water 8 minutes. Drain well. Combine noodles, peanut sauce, bok chop, snow peas, and carrot in a large bowl, and toss well to coat.
Brown ground beef and drain. Add taco seasoning - follow package directions. Alow to cool slightly or put in refrigerator if you don't want to use the salad right away. TEAR lettuce into bite size pieces, but into bowl. Cut tomatoes in half, and spread out on top of lettuce. Put cheese on top of tomatoes. Cover and chill until ready to serve. Just before serving, add Doritos, meat (if refrigerated, use microwave to take chill off of meat), and salad dressing. Toss well! Don't skimp on the cheese or doritos, the more the better! I use the whole bag of Dorito's. Not snack size, or Extra large, just the regular size bag -- .
Preheat oven to 350*. Combine flour, sugar, spices, soda and salt in bowl. Stir in applesauce, sour cream, oil, and lemon juice. Pour into muffin tins fitted with paper liners. Bake 20 minutes. let cool completely on rack. Spread caramel glaze on top of each cupcake and insert sticks. Garnish each rim with chopped walnuts. to prepare GLAZE:. melt caramels with mailk in small pan over low heat.stirring till smooth. it looks really nice to tie a red gingham bow on each stick.I used 6" lengths.
While ziti is cooking, combine oil, basil, oregano, garlic, red pepper flakes and cook over moderately-low heat for 30 seconds. Add spinach, peppers, olives and artichokes and cook, stirring, 2 minutes. Add wine and boil 2-3 minutes, or until liquid is reduced by half. Add cream and cook for 2 minute. Add cheese, stirring, until cheese is melted. Drain ziti and put into a large bowl. Pour sauce over and toss to coat. Sprinkle with parmesan. Serve immediately.
Cook the rice according to the package directions. Melt the butter and saute the onion in it until softened. Mix with the cooked rice and broth. Cook for about 5 minutes. Add the cream cheese and tomatoes. Stir until the cream cheese has melted and the tomatoes are warmed. Place in serving dish and sprinkle with the Parmesan cheese.
Wash rice. Combine rice and remaining ingredients. Grease a casserole dish the size needed to accommodate these ingredients. Pour all ingredients into casserole. Bake slowly at 250° for 3 hours (stir often the first hour). Serve either hot Or cold.
Preheat oven to 425 degrees. Toast 1/2 cup coconut; set aside. Bake pastry shell 8 minutes; cool slightly. Meanwhile, in medium mixing bowl, beat eggs. Add sweetened condensed milk, water, vanilla, salt and nutmeg; mix well. Stir in remaining 1/2 cup coconut. Pour into prepared pastry shell. Sprinkle with toasted coconut. Bake 10 minutes. Reduce oven temperature to 350 degrees; continue baking 25 to 30 minutes or until knife inserted near center comes out clean. Cool. Chill, if desired. Refrigerate leftovers.
Mix all together thoroughly& place (uncovered) in rectangular glass baking dish. Bake at 350 degrees for 20 minutes or until it starts to brown and bubble. Serve with baguette bread slices. Best made a day ahead, refrigerated, and then reheated in microwave oven or regular oven.
In a large skillet, heat the vegetable oil until shimmering. Add the prepared vegetables and saute until crisp-tender, a couple minutes. Season with salt and pepper. In a bowl, serve up a large scoop of Rumbi rice, a scoop of hot vegetables, a scoop of grilled chicken cubes, and a heavy drizzle of Spicy Hawaiian Teriyaki sauce. To make the rice: Combine the water, coconut milk, and sugar in a large saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender. Fluff with a fork before serving. To make the Spicy Hawaiian Teriyaki Sauce: Combine the bottled teriyaki sauce, soy sauce, Sriracha, ginger, salt and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and SLOWLY add as needed for thickening (you may not need all of it.) It should be slightly syrupy; allow to simmer and thicken, about a minute. Serve warm over your rice bowls. (If you find that the sauce is too thick when it cools, just add a little more teriyaki sauce to it.).
Combine filling ingredients and place in a small baking dish. Mix crust ingredients until just blended. Scoop and dot over blueberries. Bake at 400°F until browned.
Put all ingredients in a high speed blender and blend until smooth and creamy. If you prefer a smoother beverage, strain the nog through a nut milk bag. Chill until ready to serve. You can sprinkle a dash of cinnamon on each cup of nog when you serve it, or place a cinnamon stick in each mug.
Sprinkle sliced tomatoes with sugar, let stand about 15 minutes. Combine flour, salt and pepper and coat tomato slices. Melt 2 tbsp butter in skillet. Brown tomatoes slowly on both sides. Remove each batch to oven proof platter and keep in oven until all tomatoes are cooked. Add more butter if needed. For crisp slices, serve as is. Or add 1/2 cup light cream or dairy half and half to skillet. Heat, stirring into drippings, and pour over tomatoes.
Place apples in a large pan with enough water to cover. Add bergamot leaves. Simmer till apples are soft and pulpy, then pour though a jelly bag. Leave juice to drip through overnight. Measure juice and for each 21/2 cups, add 11/2 cups of sugar. Over a low heat stir to dissolve the sugar, then raise heat and bring to boil. Boil till setting point is reached. To test, place a tsp of juice on a cold plate. If a skin forms quickly then the jelly is ready. Pour into warm, sterile jars and float a fresh bergamot leaf in each jar. Seal and cover. Process 5 minutes in boiling water bath.
Put carrots in a non stick pan, add orange juice and cook on high heat. Add sugar and mix and cook on high heat till all the liquid is absorbed. Add ghee and mix. Preheat oven to 160°C. Put the carrot mixture into ramekin moulds. Drizzle 1 tbsp condensed milk in each mould. Cover each mould with the lid (you can even cook uncovered) and cook in the preheated oven for 20-25 minutes. Serve hot.
Mix macaroni, eggs, celery, onions and green olives in large mixing bowl. Set aside. Whip Miracle whip, sugar, mustard, relish, milk and paprika together. Pour over macaroni and toss. Best when chilled for 3-4 hours before serving.
Macerate strawberries and raspberries with rum and sugar. Slightly whip cream. Swirl together 1 part rum-berry puree to 2 parts slightly whipped cream in a champagne flute. Garnish with fresh berries.
In a large saute pan, cook onions and ground lamb in olive oil, on medium high heat, stirring frequently, until onions are translucent and meat is cooked through. While cooking, season with salt and pepper. Set aside. Boil a couple of quarts of water in a large saucepan, add a teaspoon of salt. Add macaroni, reduce heat to simmer. Cook until al dente - firm, not soft. In a large casserole dish, lay down layers of the meat, tomatoes, macaroni, basil & mint leaves, and Parmesan. Top with Parmesan. Cook in oven for 25 to 30 minutes.
Put the olive oil into a pan. Add the chopped veggies and saute until the celery softens. Add ground beef or veal and saute until meat browns. Add your favorite red wine (the alcohol will be absorbed during cooking process). Add the crushed tomatoes, salt and pepper to taste and allow this to simmer over low heat for at least an hour until sauce thickens. Boil rigatoni in hot, salted water. To plate the dish, put the rigatoni in a bowl, pour some sauce on top and garnish with some fresh parsley.
Place carrots in 1 quart casserole. Add water and dot with butter. Sprinkle with sugar and salt. Cover tightly and bake at 350 for 45 minutes or until tender.
For the dressing-In a large bowl add garlic, ginger, vinegar, tamari, honey, sesame seeds, and water. Whisk until all ingredients are combined. Cut all veggies as directed above and transfer into an insanly large bowl or container, add dressing and mix well. Cool in the fridge or eat right away. You may also cook this and add chicken/beef/seitan/tofu.
Whisk together sour cream, 1 teaspoons chili powder, 1/2 teaspoons cumin, 1/2 teaspoons red pepper flakes, 1/4 teaspoons salt and cinnamon. Add 3/4 cup water, stirring until smooth. Cover and chill until ready to serve. Peel shrimp, and devein. If desired, chop. Combine remaining 1 teaspoons chili powder, 1/2 teaspoons cumin, 1/4 teaspoons crushed red pepper flakes and 1/2 teaspoons salt in a shallow dish or a zip-lock plastic freezer bag; add orange juice and shrimp, turning to coat. Cover or seal, and chill 15 minutes. Remove shrimp from marinade, discarding marinade. Saute garlic in hot oil in a large skillet over medium-high heat 2-3 minutes. Add shrimp, and cook 5 minutes or just until shrimp turns pink. Serve with sour cream mixture and avocado in warm tortillas. Prep time includes refrigeration time.