HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat a deep pot over medium high heat. Work close to the stove for your chopping. Add oil to the pot, 1 turn of the pan, and add vegetables as you chop them. Add bay leaf and cook vegetables 5 minutes, stirring frequently, reducing heat if veggies start to stick. Stir in diced turkey meat and season with chili powder, cumin, and cayenne sauce. Season with a little salt, to taste. Add corn, tomatoes, and broth. Combine your chili well, adjust seasonings, reduce heat to medium low, and simmer 7 to 10 minutes. Garnish chili with chopped scallions.
Preheat oven to 375°F. Line a rimmed cookie sheet with tin foil; generously spray with veggie cooking spray,. Scrub potatoes and cut each in half; place on cookie sheet skin side up; spray well with veggie spray. Sprinkle with salt, if using, pepper, and Italian seasoning; drop one drop of Tabasco sauce on each half potato, spray again with veggie spray ; turn potatoes over so the cut side is up and repeat. Place on middle oven rack and roast for 30 minutes; remove from oven and turn potatoes over so the cut side is down; return to oven and roast a further 15 minutes until the cut side is nice and brown and the potatoes are cooked through.
Mix first sixingredients together in a saucepan and heat to boiling. Mix cornstarch with a little cold water; add to hot mixture and stir until thickened. Stir raisins into hot mixture; remove from heat. line pie pan with pastry, sprinkle flour over the bottom, pour in filling, dot with butter and cover with second pie crust. Crimp edges attractively and either pierce top crust in several places with a fork or slash with a knife to let steam escape. Bake in a preheated 425F oven for 35 to 40 minutes.
Cream butter and sugars together in a mixing bowl. Add applesauce and vanilla, beating until fluffy. In a separate bowl, combine dry ingredients and add to sugar mixture alternately with milk. Stir in plums and walnuts, if desired. Spread into a greased 13 x 9 baking pan or a loaf pan and bake at 350 F or 160 C for about 35 minutes (a loaf pan may require slightly longer) or until a toothpick inserted near the centre comes out clean. Serve as is, or with a dollop of whipped cream on top.
HEAT oven to 350°F BROWN meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella: cook and stir 2 to 3 minute or until mozzarella is melted. Add pasta; mix lightly. SPOON into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover. BAKE 20 minute or until heated through, uncovering after 15 minute Substitute: Substitute Italian sausage for the ground beef. Nutrition Information Per Serving: 370 calories, 15g total fat, 7g saturated fat, 60mg cholesterol, 990mg sodium, 37g carbohydrate, 4g dietary fiber, 10g sugars, 22g protein, 20%DV vitamin A, 15%DV vitamin C, 25%DV calcium, 15%DV iron.
Combine all ingredients, except coconut in a mixing bowl. Blend until creamy. Stir in coconut. *Serve with fruit or crackers. Also really good on bagels!
Remove shells and tails from shrimp. Slice onion and zucchini. Place 2 pans on the stove and turn them to medium-high heat. Drizzle olive oil into both of the pans. Wait about 3 minutes for pans to become hot. Add butter, shrimp, and vegetables into separate pans. Add soy sauce and lemon juice. Stir regularly. After 6 minutes or until hot throughout, turn off heat for vegetables. After 4-6 minutes or until pink throughout, turn off heat for shrimp. Combine on plate and enjoy!
Cut-up cheese in 1-inch cubes and put in food processor bowl along with the mayo. Process 'til smooth. Add the onions and pepper sauce. Process another minute. Transfer cheese mixture to a small mixing bowl. Add chopped cilantro and combine well. If serving immediately as a dip, pile into a bowl and garnish with a cilantro sprig. For a firmer spread-like consistency, refrigerate at least two-hours. Serve with crackers and celery sticks.
Adjust oven rack to middle position - heat oven to 400 degrees. Cut puff pastry in half, then cut each half into thirds. Bake on parchment-lined baking sheet until golden brown and crisp, about 15 minutes. Pat chicken dry with paper towels -season with salt and pepper. Melt 1 tablespoon butter in large skillet over medium-high heat. Cook half of chicken until no longer pink, 1 to 2 minutes per side; cut into cubes and transfer to medium bowl. Repeat with additional 1 tablespoon butter and remaining chicken. Add flour and remaining butter to empty skillet and cook until golden, 1 to 2 minutes. Stir in rice, broth, and cream and bring to boil. Reduce heat to medium and simmer, covered, until rice is nearly tender, 3 to 5 minutes. Stir in peas and carrots, scallions, and chicken, along with any accumulated juices. Simmer until sauce is thickened, about 3 minutes. Season with salt and pepper. Top with puff pastry. Serve.
Preheat your oven to 350°F. Grease you muffin pan with butter With the flat beater on your electric mixer combine the butter and sugar and beat until light and fluffy on medium. Mix in the egg. In a seperate bowl, stir the flour, baking soda, salt, baking powder, nutmeg, and cinnamon. Combine the flower mixture, the butter mixture, and the vanilla and two parts slowly. Fill your muffin pan approximately 75% of the way with your batter, and bake until the muffins are golden brown or when a toothpick runs clean after inserting it in the center. This will take approximately 20-25 minutes. While muffins are cooling, mix the additional sugar and cinnamon. Melt the additional butter in a seperate bowl. Once the muffins are cooled, dip the into the melted butter and then immediately into the cinnamon sugar mixture making sure to coat it well. Repeat this step with the remaining muffins and enjoy after they have cooled!
Cover dried cherries with warm water and set aside to plump. Preheat oven to 325 degrees F. Prepare 12-cup bundt pan (or 2 loaf pans) by brushing lightly with canola oil or cooking spray. Sift cocoa powder, flour, baking powder, and salt in a medium bowl. Set aside. Combine butter and sugar in the bowl of a stand mixer and using the paddle attachment, mix on low for 1 to 2 minutes. Increase speed to medium and mix for about 5 minutes more to cream the butter. The mixture will become smooth and pale in color. Add eggs, one at a time, mixing each one fully before adding another. Scrape down the sides of the bowl with a rubber spatula as needed. Next, add alternating portions of the dry ingredients and buttermilk, one quarter at a time. Remove from the mixer and scrape down the sides. Drain the plumped cherries and set aside 8 for garnish. Add the remainder to the batter. Pour in the chocolate chips and fold the ingredients in with a rubber spatula. Spread the batter evenly into the prepared pan(s). Bake cake on center rack of oven for 1 1/2 to 2 hours, then test the center with a skewer to make sure it's done. Let cool on a wire rack for about an hour. Run a sharp knife around the sides of the pan to release the cake. Place a serving plate, upside down, on top of cooled bundt pan, and invert the pan to remove the cake. Let the cake cool completely. Drizzle chocolate glaze over the top of the cake, allowing the glaze to run down the sides. Top with the remaining plumped cherries and serve. The cake will last for 2 days in an airtight container wrapped with plastic wrap. Store at room temperature. Glaze: Pour cream into a medium saucepan and place over medium heat. As soon as cream begins to boil, turn off the heat and add chocolate chips. Mix constantly with a whisk until chocolate has melted. Let cool slightly.
Preheat oven to 350. Mix together all ingredients. Pour batter into a greased 9x5" loaf pan. Bake for 40-45 minutes. Serve warm or toasted.
Saute onion, garlic, green pepper, and pimientos in butter until onions are limp. Remove from heat. Stir in mustard, tomato sauce, and cheese. Combine beans and sauce; turn into a 1 1/2-quart casserole. Bake covered in a 350 oven for 20 minutes; uncover and bake 20 minutes more, or until cheese is melted.
Heat and whisk together until sugar and salt dissolve. Heat and whisk together until sugar and salt dissolve.
In a small bowl, combine chicken with egg white and 3 teaspoons of the cornstarch, toss to coat. In another bowl, blend chili paste, soy sauce, sherry, vinegar, broth, 1 teaspoon cornstarch, and sesame oil. Set sauce aside. Heat oil in a wok or large frying pan over medium-high heat. Add chicken and stir fry until it separates and turns white, about 4 minutes. Remove with a slotted spoon and drain on paper towel. Fry the peanuts in the oil over medium heat until they are golden brown, about 3 minutes. (You may need to add a bit more oil). Remove and drain. Remove all but 2 tablespoons oil from the pan, stir fry onions, garlic and hot pepper for 30 seconds. Add chicken, and stir fry over high heat 1 minute. Add the sauce, stir fry until heated through and thickened. Add peanuts and stir.
Preheat oven to 240 degrees, have a roasting pan at hand. Squeeze roasted garlic into a medium bowl, add oregano,thyme,cayenne,cumin, salt and pepper.Gradually add just enough oil to create a loose paste; run paste all over the meat, gently pressing it into the surface, cover rightly with aluminum foil and slow roast for 4-5 hrs.until the meat is easily pierced with a fork. Uncover, transfer meat to a cutting board; reserve pan drippings. Use 2 forks to shred meat, set aside. Sofrito: Transfer 2-3 Tablespoons fo pan drippings to a large skillet; heat over medium heat; add bell pepper, onion, garlic, worcestershire sauce, oregano,thyme,cumin,cayenne and salt and pepper, mix well; cook about 10 minute until onion is translucent. Add tomatoes and juice, and olives (if using). Reduce heat to medium-low cook 25-30 min, stirring occasionally. If mixture seems dry add brtoh as needed. Yield should be about 2 cups. Add shredded roast pork and cook for 20 min.stirring occasionally, add broth if mixture seems dry. Transfer to a large serving platter; accompanied with rice and black beans.
Mix finely minced garlic, salt, marjoram, savory and hot paprika. Heat the oven to 200 degrees Celsius. Separate the ribs and season with garlic, salt and spices. Marinate in the fridge for at least 2 hours. Heat vegetable oil in a large heavy pot on medium high heat. Toss ribs with flour and brown them until golden. Peel onion and cut in half moon slices. Drain excess juice from the sauerkraut. Put half of the sauerkraut on the bottom of a heavy baking dish with a lid. Put browned ribs on the sauerkraut. Cover with onion slices. Add bay leaves, allspice berries, juniper berries, and freshly ground pepper. On the top add reminding sauerkraut and 1 glass of cold water. Bake covered for 45 minutes. Remover the lid and bake for additional 15 minutes. Serve with boiled potatoes.
Heat a nonstick frying pan, place salmon in the pan, skin side down. Pour the lemon juice over the salmon, add the salt, cook for about 6 minutes over medium heat until the skin is crispy. Serve immediately, season, if you like, with a dash of olive oil and a sprig of fresh thyme or top with your favorite salsa.
Mix vinegar and sugar, microwave till hot and sugar is dissolved. Add veg. oil and Worcestershire sauce (surprise ingredient), mix. Mix slaw, oil mix and cucumbers well. Enjoy.
Preheat oven to 350°F. Pour melted butter into cookie sheet or jelly roll pan. Press chocolate cake mix into melted butter. Add marshmallows, chocolate chips and oatmeal. Drizzle condensed milk over all. Bake 20-25 minutes.
Preheat oven to 350 degrees; make sure there's a rack in the center. For the shortbread, sift the flour, salt and sugar into a bowl. Add butter to the flour mixture, stirring with a fork until combined into a soft ball. Gently pat dough into a 9-inch square baking pan. Prick the dough all over with a fork and bake for 20 to 30 minutes, or until golden brown and dry. Set aside to cool. For the caramel, combine the sugar and water in a medium saucepan and bring to a boil over medium-high heat. Swirl, DO NOT STIR, occasionally until the sugar has melted. Continue to simmer for about 10 minutes, still swirling occaisionally, until it turns a dark amber color. DON'T LET IT GET overly dark, as it will taste burned. As soon as the sugar reaches the right color, remove from the heat and carefully add the cream, whisking constantly. The mixture will bubble up furiously as you do this, so be careful. Whisk in the butter a piece or two at a time until melted in and then add the creme fraiche. Set aside to cool for about 15 minutes, stirring occasionally. When the caramel is cool enough to touch, pour it evenly over the shortbread. Tap pan gently on the counter to remove any bubbles. Refrigerate while making ganache. To make the ganache, bring the cream just to a boil in a small saucepan. Remove from the heat, and whisk in the chocolate chips until smooth and shiny. Let cool until slightly thickened (about 5 minutes), and pour evenly over the caramel, again tapping it against the counter to remove bubbles. Let it sit at room temperature until the chocolate starts to firm up a little (15 minutes or so), then sprinkle the top with salt and refrigerate for 3-4 hours or until quite firm. Cut into small squares and serve while still chilled.
Mix yeast with potato water and set aside to rise. Mix potatoes, oleo, eggs, salt and sugar. Blend in flour, add yeast water; blend well. Place in greased Tupperware bowl and put in refrigerator. Rise as desired. After the dough is cold (overnight), take out, grease hands and pinch off dough, enough for the size of roll you want. Place in pan to rise, double in bulk. Bake at 450°F until golden brown. (Cooking time includes time in refrigerator).
For crepes: Combine ngredients in blender or food processor and blend 1 minute. Refrigerate 1 hour. Using crepe pan, coat lightly with butter or oil and turn crepes once, cook till edges just brown. Finish the rest of the crepes, and set aside. For filling: Combine cream cheese, vanilla and sugar and blend till creamy. Assemble: Down center of each crepe, spread 2 T cheese mixture. Wash and cut fruit into thin slices. Place fruit slices on cheese. Dot with butter and sprinkle with brown sugar. Fold and place in 9x13" oblong baking dish, seam side down. Finish all. Bake @ 325 for 10-15 minutes till heated through.Arrange on serving plates. For whipped topping: Combine sugar and cream and beat on high till soft peaks form. Serve over warm crepes. Any Fresh fruit in season is wonderful. The rest of the recipe is done the same.
Position rack in middle of over and preheat to 375 degrees. Generously coat a 9 x 5 inch loaf pan with cooking spray. Sprinkle 1 Tablespoon oats in the pan, coating the sides and bottom with the oats. Thouroughly stir together whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Using a fork, beat together 1 cup of oats, yogurt, egg, oil and honey in a medium bowl until well blended. Stir in milk. Gently stir the yogurt mixture into the flour mixture just until thoroughly incoporated but not overmixed (excess mixing can cause toughening). Immedieatley scrape the batter into the pan, spreading evenly to the edges. Sprinkle the reserved 1 Tablespoon oats over the top of loaf. Bake the loaf until well browned on top and a toothpick inserted in the center comes out clean, 40 - 50 minutes. (It's normal for the top to crack). Let stand in the pan on a wire rack for 15 minutes. Run a table knife around and under the loaf to loosen it and turn it outo the rack. Let cool until barely warm, about 45 minutes.
In a medium nonstick skillet, sprinkle garlic salt and red pepper flakes over ground pork and saute until slightly pink. Add slivered onion, ginger, and lemongrass; saute until onion is translucent. Add fish sauce, chili sauce, sesame oil, and honey; saute for 1-2 minutes. Add dry sherry and simmer for about 2-3 minutes. Add roasted peanuts. Serve in cabbage leaves (or lettuce leaves) as an appetizer, garnished with green onion tops and cilantro leaves. Four appetizer servings. Serve as a meal for by adding steamed rice, sugar snap peas, and sliced carrots. Garnish with green onion tops, and cilantro leaves.
* Don't use canola oil, which is very thin. Use sunflower or corn oil, or other cooking oil. ** Crushed pineapple comes in 440g (14 oz)tins here in South Africa: the 1/2 lb is what you will more or less have after draining lightly. You do not have to weigh the pineapple to be the exact weight given above. The trick is to let most of the liquid drain off by itself, but the pineapple should still be fairly juicy, so do not press on it -- just tip into a sieve over a bowl. ***I'm not sure whether you get the fine, unsweetened dessicated coconut in the USA. If not, use sweetened; it should not make a huge difference. Preheat oven to 375 deg F/190 deg C, and about 25 deg.F/10 deg C less if you're using a fan/convection oven. Grease a cake tin: I use a square one, about 7" - 8" square, which is about 23 cm square. Line the bottom only with nonstick or wax paper, and grease the paper again. Grease sides well. (Or use an average-sized round tin). Open the can of crushed pineapple, and let it drain in a sieve set over a bowl. Leave until needed. If you have a fine processor blade, you could use that to grate the carrots, but a box grater normally has a side with finer holes: I use that. Mix the flour, baking powder and spices in a bowl. I don't sift cake flour. Beat the oil, eggs, vanilla and sugar very well in a roomy bowl, until creamy and lighter in colour. The sugar will not dissolve completely. Stir in the flour, alternately with the rest of the ingredients: pineapple (which will still contain juice), carrot, coconut and walnuts. Mix well with a wooden spoon or electric mixer. The batter is fairly runny. Pour into the prepared tin. If using a square tin it's a good idea to cover the corners with pieces of foil to prevent burning. Bake for about 1 hour 10 minutes or until a skewer inserted comes out clean. Do this test, because ovens differ and your cake might need a few minutes more. Turn out, and cool. Topping: use any cream or creamed cottage cheese topping or icing.
Place chicken meat in food processor and pulse until it becomes very small pieces - remove to large bowl. Add scallions, apples, cilantro, parsley, celery salt and pepper to chicken. Mix in mayonnaise and prepare sandwiches, or serve individually by placing a scoop on a butter lettuce leaf.
Combine sugar, flour, and salt in medium bowl. Beat eggs until very light, then add butter, vinegar, and hot water. Add dry ingredients and blend well. Cook over double boiler, stirring constantly until thick. Add 1/2 cup nuts. Pour into pie shell and sprinkle with remaining nuts. Supposed to be "one of the most delicious pies".
Preheat the oven to 350 degrees F. Grease and flour a 9x13 dark glass dish. In a food processor, blend together the flax meal and all of the water until well blended. Let sit for at least 5 minutes (you could start shredding the carrots or zucchini while you're waiting). It should make a gooey mixture. In a large bowl, cream together sugar and flax/water mixture. Add oil and mix well. Mix in flour, spices, salt, and baking soda. When well combined, add the carrots, zucchini and walnuts. Pour batter into the prepared dish. Bake for 50 minutes or until a toothpick comes out clean.
Well grease 2 dozen muffin tins. In a medium bowl, combine flour,sugar,baking powder,allspice,salt. In a large bowl, combine potatoes,melted butter bananas,eggs and milk, blend well. Add to flour mixture and stir,add pecans and stir just till blended. Fill cups 2/3 full. Bake 400 for 20 minutes.
In a bowl mix together the first 4 ingredients; remove half of the mixture, cover and refrigerate. Cut both chickens in half; sprinkle with black pepper. Place the chicken halves in a extra large heavy zip-top plastic bag; pour remaining half of the teriyaki mixture over the chicken. Seal the bag, turn to coat the chicken with marinade, refrigerate for 8 hours, turning the chicken occasionally to evenly coat with the marinade. Remove the chicken from the marinade and discard the marinade. Place the chicken halves skin side up on a 15 x 10-inch foil-lined baking sheet. Set oven to 450 degrees. Bake for about 40-45 minutes. Brush with reserved teriyaki mixture about 8 minutes before the end of cooking. If there is any remaining teriyaki mixture then brush on after cooking also.
Whisk together the soy sauce, hoisin, rice wine, five-spice powder, and sesame oil in a large glass bowl. Add the pork, cover, and refrigerate for at least 1 hour and up to 8 hours. Heat the vegetable oil in a large skillet or wok over high heat. Remove pork from marinade and add to the skillet. Stir-fry, a few pieces at a time, until the pork begins to color, 3-4 minutes. Transfer the pork to the insert of a 5-7 quart slow cooker. Add the ginger and garlic to the same skillet and stir-fry 1 minute, until fragrant. Add the onion, bok choy, and carrots; stir-fry until vegetables are softened, 3-4 minutes. Deglaze the skillet with 1 cup of broth, scraping up any browned bits from the bottom of the pan. Transfer the contents of the skillet to the slow cooker insert. Add the remaining 7 cups broth to the slow cooker. Cover and cook on LOW for 4-5 hours, until the pork and vegetables are tender. Add the noodles and green onions; cover and cook an additional 45 minutes. Serve the soup garnished with toasted sesame seeds.
Sprinkle salt inside turkey cavity and insert celery stalks. Preheat oven to 450*F. Place turkey on rack in roasting pan and rub with melted butter. Pour boiling water around turkey, cover pan tightly and cook 2 hours for 14 pounds or less, 2 1/2 hours for more than 14 pounds. After cooking time, turn off heat, but DO NOT OPEN OVEN DOOR. Leave turkey in closed oven overnight (8 hours). Turkey will be ready to slice and refrigerate the next morning, with plenty of drippings for gravy.
Mix white and brown sugars, eggs, and oil in a large mixing bowl. Then add the zucchini. In a separate bowl, combine the dry ingredients and whisk to combine. Add one half of the dry mixture to the wet mixture and stir, then the pineapple, vanilla, and cinnamon. Add the rest of dry mixture and blend well. Pour into a greased loaf pan, or greased and floured (use rice flour) muffin tins. Optionally, you can add raisins to your loaf pan or muffin tins. Just put the raisins in the pan/tins after you poured the batter and gently stir them inches. Bake at 320 F for 50-60 minutes, or 30-35 minutes for muffins. Makes 2 large or 4 small loaf pans, or about 36 muffins.
Ina bow, add relish ingedients and let stand while you prepare the following: heat 1/4 inch olive oil In a heavy bottom pan until it shimmers beat egg whites in a bowl until frothy and add salt and pepper. pour breadcrumbs in a pie plate. dredge mozzarella slices in egg and then breadcrumbs TWICE. Fry breaded cheese in oil for 1 and 1/2 minutes on each side. top each slice with a scoop of relish. Enjoy!
Mix together the veggies and sprouts in a bowl. Whisk together the salt, pepper, lemon juice and olive oil in a separate bowl. Add to the salad and toss well to mix. Garnish with cilantro and sunflower seeds and serve at room temperature or slightly chilled.
In a small bowl, combine dressing ingredients. Add 1 1/2 teaspoons water, and mix well. To make the salad, place lettuce in a large bowl (or on a large plate). Top with onion, bell pepper, salsa, cheese, and broken tortilla chips. Toss chicken with parsley, cilantro, and garlic powder. Add to salad, and serve with dressing!
Place tuna and one slice of tomato on rye bread. Arrange onion, and then cheese slice on top of tuna. Toast in toaster oven or under boiler until cheese melts. Serve hot with side salad of mixed greens and remaining tomato slices. Drizzled with olive oil and vinegar. Season to taste with salt and pepper.