HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring broth and water to a simmer in saucepan. Meanwhile, heat oil in large skillet. Add mushrooms; cover and cook 2 minutes. Add orzo and cook another 2 minutes, stirring, until pasta is lightly toasted. Begin ladling hot liquid into pasta mixture, about a cup at a time. Stirring frequently, allow each ladleful to absorb before adding another. When all liquid has been used, the mixture will be thick and creamy. Remove from heat and stir in grated Parmesan. Serve topped with crushed black pepper, if desired.
Preheat oven to 350°. Spray 9x13-inch pan with cooking spray. Combine: flour, baking soda, salt, cinnamon in bowl set aside. Combine: sugars, and butter and beat with mixer till well blended. Add applesauce, eggs, and vanilla beat with mixer till smooth. Add bananas with mix and mash by hand or with mixer (I've done both). Stir in flour mixture till just combined. Stir in oats. Pour into greased pan. Bake till golden brown, about 20-30 minutes depending on oven. Cool and cut into bars!
In a medium or large saucepan over low heat combine half the figs and half the raspberries with the sugars, flour, ginger, lemon rind, cinnamon stick and ground cinnamon. Cool for 40 minutes stirring occasionally. Prepare pie crust and preheat oven to 475 degrees. Stir in remaining figs and raspberries. Remove from heat and discard cinnamon stick. Roll out 1/2 of the pie dough and line the bottom of a 2 quart baking dish. Fill with fig-raspberry mixture. At this point you can roll out the dough and cut into 1 inch strips for a lattice top or tear the crust and top as you will. Sprinkle top with the 1 tablespoon sugar and bake for 30 minutes or until crust is a nice light golden brown. Remove and place on a wire rack for 30 minutes. Serve warm with vanilla ice cream or chill.
Combine all ingredients. Refridgerate several hours or overnight. Use a 1/4 c measure to form into cakes. Saute/pan fry in butter with a little oil until cakes are lightly browned on each side.
Defrost the chicken breast if you haven't already; cut into small pieces. Fill a small pot with water, bring to a slow boil. Add onions and celery, boil for a couple minutes. Add chicken pieces. Add salt, pepper, and garlic powder (I only used 1 Tsp as an estimated reference, but you can add as much as you like to your preference. While I was cooking I continually grinded fresh salt and pepper and added more garlic powder into the pot). Continue to bring to a slow boil, removing foam from the top of the soup. Add veggie medley (broccoli, baby carrots, cauliflower) and cover. *** The amount above in the ingredients list is not specified because I used a pre-packaged fresh veggies from Trader Joe's. (*** You can opt to just make a cup of these fresh veggies and chop them yourself, but for convenience I bought them already packaged together.). Simmer for about 10-15 more minutes. Enjoy!
Mix first three togther. Fill a tall glass 2/3 to 3/4 with Lemon mixture then fill with sparkling water. An interesting variation is to puree some fruit (raspberries, strawberries, etc.) with a little superfine or powdered sugar and put that in the glass before adding the the lemonade and water.
Grease 15x10x1-inch jelly roll pan, then line with waxed paper, extending paper at short ends. Grease paper; set aside. Stir together cocoa and flour until well blended; set aside. In large bowl of mixer beat eggs at high speed until very light, about 5 minutes. Gradually beat in confectioners sugar and beat until very fluffy and lemon colored, about 5 minutes. Fold cocoa mixture and vanilla into egg mixture until well blended. Pour batter into prepared pan and spread evenly. Bake in preheated 350-degree oven 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on rack 5 minutes. Loosen edges of cake with thin-bladed spatula. Sprinkle clean dish towel generously with granulated sugar and invert cake onto towel. Peel off paper. Starting at short end, roll up cake and towel as for jelly roll. Cool on rack. Unroll. Spread cake with cream filling. Reroll without towel. Place on platter and frost with Thin Chocolate Glaze. Chill several hours or overnight. Garnish with dollops of whipped cream or pistachios. CREAM FILLING: Beat 1 cup whipping cream and a few tbsp of granulated or confectioners sugar until soft peaks form, adding about 1/4 to 1/2 tsp vanilla extract if you like. THIN CHOCOLATE GLAZE: Melt 5 squares (5 oz) semisweet chocolate in pan, stir in 1/3 cup hot water. Spread thinly over roll.
Pat chicken dry with paper towels. Mix cinnamon, salt and pepper in a small bowl, then rub all over the chicken pieces. Using a deep, 12" wide skillet, heat the oil until it shimmers (if you have a smaller pan, make 2 batches, using half the oil for each). Add the chicken pieces, being careful not to overcrowd, and cook until very brown, 4-5 min per side. Mince 3 cloves of garlic. Reduce heat to medium-high and add minced garlic and onions. Saute until onions soften and begin to brown, about 5 minute Deglaze with 1/2 c water or broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. When the deglazing liquid has evaporated to nearly dry, add the remaining 1 1/2 c water or stock, the tomato paste, the Italian seasoning and the remaining 2 cloves of garlic, minced. Return the chicken to the pan, nestling it down in the sauce. If the sauce does not come 3/4 of the way up the side of the chicken pieces, add more water or broth. Cover and simmer over medium-high heat until tender, about 30-40 minutes. Season the sauce with salt and pepper. Sprinkle with Parmesan cheese. Serve with cooked orzo or rice.
In a double boiler melt chocolate chips with the condensed milk. Stir while chocolate is melting to combine. Let cool for 10 minutes off heat. With mixer on medium speed, beat chocolate mixture, slowly adding in sifted icing sugar. Add nuts if you desire. Pour mixture into a parchment lined pan. I used a 4x9 loaf pan to make thick pieces of fudge. Chill for at least 1 hour, remove from pan, slice and serve. Other flavours to try : Use white chocolate chips and almonds,. :peanut butter chips and peanuts. :mint chocolate chips(1 cup) and regular chocolate chips (1cup) and crushed hand mint candy.
Start cooking rice. Cook chicken in oil in a large pot over med-high heat until just starting to brown. Add onion and some salt, stir until the onion is soft. Add ginger and garlic; stir for 2 minutes. Sprinkle on garam masala, chili powder, cumin, and red pepper, stirring for 2 minutes. Stir in remaining ingredients and bring to a boil. Reduce heat and simmer uncovered for 20 minutes. Remove bay leaf and stir in prepared rice. Taste for more salt and black pepper. Plate and garnish with chopped scallions/green onions and/or cilantro (if desired).
Cook hamburger. Add the rest of the ingredients. If you like it more saucy, add a can-or-two-full of water. Simmer on stove until hot/boiling. Serve. You can also cook this in a crock pot on low for up to 10 hours.
Bring a medium saucepan half-filled with water to a boil. Toss in the whole cloves of garlic and blanch for 5 minutes. Remove the garlic and plunge into cold water. Drain and dry off the garlic. Mix the remaining ingredients (except the sprigs of fresh oregano) in a blender until emulsified. If using dried oregano, toss into the blender with the other marinade ingredients. Put the cloves of garlic in a jar and cover with the marinade. Tuck the sprigs of oregano into the jar. Cover and allow to marinate for at least 5 days (longer is better) in the refrigerator. Serve as a snack, or as part of an antipasto, or as a side dish, or add to a green salad.
In a nonreactive skillet, boil the orange juice over medium heat until reduced by half, about 5 minutes. Set aside. Combine all ingredients, except pork, in a blender or food processor. Add in the orange juice and puree until smooth. Season to taste with addital salt, pepper, or adobo if needed. Marinate tenderloins in one third of mixture for one hour at room temperature. Set aside remaining sauce for finished dish. Preheat a grill to medium high, or an oven to 400°F. Grill, or bake, tenderloins, turning every couple minutesuntil cooked to your liking. About 8-10 minutes on the grill, or 20-30 minutes in the oven, for medium. Let rest for 10 minutes before slicing into 1/2 inch medallions.
Cook the corn ears, in their husks, either on the grill for a smokey flavor, or by steaming in a large covered stock pot with an inch of boiling water at the bottom of the pot, for 12-15 minutes. Let the corn cool (can run under cold water to speed up the cooling), remove the husks and silk. I recommend cooking the corn in the husks for the added flavor that the husks impart. If you boil or steam the corn ears after you've already husked them, or if you cook them in the microwave, reduce the cooking time by a few minutes.To remove the kernels from the cobs, stand a corn cob vertically over a large, shallow bowl. Use a sharp knife to make long, downward strokes, removing the kernels from the cob, as you work your way around the cob. Note: it may help to work over a low table, to be in a better ergonomic position to cut the cobs this way. In a medium sized bowl, mix together the corn, chopped arugula, bacon, and onions. In a separate bowl, whisk together the oil, vinegar, salt and pepper, and cumin. Mix dressing into salad just before serving. Taste and add more vinegar if necessary to balance the sweetness of the corn.
Strain the cottage cheese in a colander to remove the excess water then cream in a blender or food processor or with an electric mixer. Put into a bowl and add the paprika, caraway seeds, capers, mustard and green onion. Blend all of the ingredients together until almost smooth. Blend in the sour cream. Cover and chill. SUGGESTED DIPPERS: Chicken, String Beans, Cherry Tomatoes, Chili Peppers
Combine in greased casserole dish, cover and bake for one hour for 350.
Except for the meat, put all the ingredients in a pan and mix them all together low heat. Once mixed, add the meat and simmer for 20 minutes. Serve on hard crusted rolls.
In a medium bowl, mix the milk and sugar, until the sugar is dissolved (about 1 to 2 minutes on low speed). Stir in the yogurt, berry puree and vanilla. Freeze according to manufacturer's instructions. NOTE: The ice cream gets very hard if it is put into a container in the freezer. I put it in a plastic bowl. You may want to defrost it in the microwave for a wee bit before enjoying.
Cream together shortening and sugars. Add egg and vanilla and blend well. Stir in remaining ingredients. Roll into walnut sized balls and place on ungreased sheets. Bake in 350 degree oven for about 10-12 minutes or until barely brown or they'll be too crispy when cool.
Place quinoa in a colander and rinse several times rubbing the grains together to remove the bitter outer layer.Place 2 cups of water and quinoa into a saucepan. Bring to a boil. Reduce heat to a simmer and cover. Cook for 10 to 15 minutes or until all water has been absorbed. Place spinach, cucumber and tomato in a salad bowl, pour over the balsamic vinegar, lemon juice, olive oil, salt and pepper, mix well. Add the cooked quinoa, mix well. Add the pumpkin seeds just before serving.
Place in 4 quart saucepan, and simmer until reduced to 1 quart. (Measure 1 quart water into saucepan in advance, and mark on outside of pan, to help you judge). The cans at the grocers are 10oz in size, so freeze in 1 cup portions. This way you can adjust the hot peppers to suit yourself, and making small batches is so easy! Remember, freezing makes the peppers hotter.
Wash strawberries and dry thoroughly on paper towels; hull and quarter strawberries and place on a dry paper towel. Whisk eggs, milk, butter, and vanilla in a bowl; add powdered sugar, salt, and baking powder and combine. Add flour and mix to make a smooth batter; let stand at least 30 minutes. Mix strawberries into batter. Cover a rack with 3 layers of paper towels; heat 1 inch of oil to 375° in a deep flat-bottomed heavy pan (or follow manufacturer's instructions if using an electric fryer). Dip a heaping tablespoon of batter carefully into hot oil; oil may foam or bubble; do not fry more than 4 fritters at a time. Fry approximately 1 1/2 minutes on each side, turning with a slotted spoon. Remove fritters when golden brown and place on prepared rack to drain. Cover tops of fritters with additional paper towels. Let cool 5 minutes and roll in granulated sugar (or can dust with powdered sugar). Serve 3 or 4 fritters on a plate. Fritters are best when eaten within 30 minutes; if you wait too long to eat them, the batter becomes soggy.
Chop up bell pepper & onion. Crush garlic or chop very finely. Cut sausages into 3/4-inch sections. Also, start shaping your meatballs from mixture (meatballs should be be about a 1-inch sphere). Preheat grill on a moderate heat (I suggest using a grill to precook your sausages and meatballs, rather than a frying pan). In stock pot on a moderate heat, empty diced tomatoes, tomato paste, onion, bell pepper, parsley, oregano, basil & garlic (Depending on juice in diced tomatoes, you may need to add a bit of water here, remember, you don't want this to be too runny; it will cook down, but you want to add water gradually). While spaghetti sauce is heating up, grill sausages and meatballs until the outside is brown, and insides still a bit pink. Now add your sausages & meatballs into spaghetti sauce (If you don't have enough room on grill to cook both at the same time, don't worry, just cook the sausages first and add them, then continue with the meatballs). Now the spaghetti sauce should be starting to "take"; Add salt and pepper to taste (Be careful, it will be hot). Add ketchup, this is to taste also, Ketchup gives it a bit of a kick, which is good in certain amounts, but can overpower the spaghetti if you're not careful. Place lid on spaghetti and continue cooking for 5-7 hours (the longer the better) Make sure you stir spaghetti regularly, and add water as needed. Cook pasta according to directions on the packet & drain. When preparing the spaghetti, it's best to add your ricotta cheese to the hot noodles and mix gently so it melts in with it (Some people don't like the look of little white cheese bits in their spaghetti, hence the optional). Top with large amounts of spaghetti sauce, including the wonderful meatballs and sausage. Sprinkle parmesan over the top of spaghetti. Enjoy!
Wash mushrooms and cut off ends of stems. In saucepan, over low heat, combine soy sauce or teriyaki sauce, water and cooking sherry. Add butter and stir until melted. Stir in sugar slowly. Continue to stir until melted. Place mushrooms and sauce in crockpot. Cook on low 8 - 10 hours. Stir every hour.
Pour into saucepan water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, red pepper, and chopped onion. In a small bowl Mix 3 Tablespoons of cornstarch with 2 Tablespoons of cold water mix well and add it to your sauce. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes. Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours. In another resealable plastic bag, mix the flour, salt, and pepper. Add marinated chicken pieces, and shake to coat. Heat the oil in a large skillet over medium heat. Place chicken in skillet, and brown on both sides. Remove to paper towels, and cover with aluminum foil. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together cornstarch and 2 tablespoons water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces, and simmer, about 5 minutes, stirring occasionally. Serve over Fried Rice or steamed white Rice. Enjoy!
Peel potatoes, and coarsely mash pulp with a potato masher. Stir in 1 cup Cheddar cheese and next 8 ingredients. Spoon into a lightly greased 13-x9-inch baking dish. Bake a 350 degrees Fahrenheit for 30 minutes or until thoroughly heated. Sprinkle with remaining 1 cup cheese, bacon, green onions, and chives.
Let egg whites stand at room temperature for 30 minutes. Coat a 13x9 baking dish with nonstick cooking spray and dust with flour; set aside. In a large mixing bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon colored. Gradually beat in 3/4 cup sugar and butter. Stir in milk and vanilla. Sift flour and baking powder; gradually add to yolk mixture and mix well(batter will be thick). In a small mixing bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually fold into the batter. Spread evenly into prepared dish. Bake at 350 for 18-22 minutes or until cake springs back when lightly touched. Place on a wire rack. In a large saucepan, combine the condensed milk, evaporated milk and half and half. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool slightly. Cut cake into 15 pieces, leaving cake in the baking dish. Poke holes in the cake with a skewer. Slowly pour a third of the milk syrup over the cake, allowing syrup to be absorbed into the cake. Repeat twice. Let stand for 30 minutes. Cover and refrigerate for 2 hours before serving. Top each piece with whipped topping and strawberry.
In a saucepan, bring to boil, water, butter, vanilla and salt, over medium high heat. Dump rice flour in all at once and stir until mixture is smooth and forms a ball. Remove from heat, cool 5 minutes. Add eggs, one at a time, beating in between each addition. Beat until batter is smooth. Drop by large spoonfuls onto ungreased baking sheet. Bake at 400 degrees for 30 to 35 minutes until golden brown and crisp. Cool on rack. When completely cooled, bag airtight and freeze, or, cut each puff in half fill with whipped cream, replace top, or partially fill with any kind of fruit sauce, top with whipped cream, replace top, drizzle fruit sauce over, and top again with whipped cream.
Place all ingredients in blender and blend on high until there are no chunks of ice left. ** but make sure you're using ONE OR THE OTHER of either cocoa powder OR chocolate milk mix, NOT BOTH. (My blender makes a grumbling sound and then the sound changes when there are no more ice chunks.)** You can change this recipe so many ways to create your own-- add an 1/8 tsp of peppermint extract for a chocolate mint milkshake. Add some coffee or 1/2 teaspoon instant espresso powder to make a "Mocha" flavor. Omit the chocolate and powdered coffee creamer altogether to make vanilla. With a vanilla base, add any kind of berries-- or replace the milk with 1-1/2 cups orange juice & 1/2 cup water to make the best orange julius just like you get in the mall! (I don't advise using milk and orange juice together as the acid in the juice will curdle the milk in your stomach!) Play with the amount of sugar, cocoa, etc to create the best taste for you and your family.
Heat oven to 350. In a flat bottom, oven safe pan big enough to hold the fish in one layer, render the pancetta. Add onion and garlic, and saute until translucent. Remove solids and set aside. Deglaze pan with fish stock and reduce by half. Add spinach to wilt and remove to a separate bowl. Mix spinach, tomato. pancetta, onion, garlic, and 1/3 tsp thyme together. Add 2/3 tsp thyme to stock. Taste for salt and pepper and season as desired. Coat fish in remaining stock and layer in the pan. Sprinkle feta on the fish. Layer the spinach mixture over fish. Sprinkle parmesan over the top. Bake for 10-12 minutes Optionally broil for 1 minute. Remove from oven and let rest for 2 minutes.
Cream butter. Add sugar, salt, vanilla, and egg yolk. Beat until light. Add flour and stir until combined. Wrap in waxed paper and chill well. (overnight). Roll into very small balls - around 1/2 inch. Dip into slightly beaten egg white, then roll in crushed almonds. Place on an ungreased cookie sheet. Make an indent in center of each ball. Fill with jam. Bake for 20 minutes at 300. Let stand on cookie sheet for 1 minute. Remove to a wire rack to cool. Meanwhile, combine powdered sugar and milk to make a thick glaze. Adjust amounts as necessary. When cookies are cool, frost with a dab of frosting.
In a 3-quart stainless steel bowl, whisk together the coconut milk, malt vinegar, rum, lime juice, and jalapenos. Continue to whisk the mixture while pouring in a slow, steady stream of the peanut oil. Add the papaya, mango, banana, and kiwi to the dressing, and gently toss. Portion 1 c. of dressed fruits per serving, and garnish with the cashews, coconut, and cilantro. Serve immediately. The dressed tropical fruits may be stored covered in the refrigerator for 2-3 days. Hold the cashews, coconut, and cilantro separately, and garnish just before serving. Try this lively fruit salad as a light first course or as a dessert served with a scoop of tropical fruit sorbet and a splash of dark rum.
Wash tomatoes. Immerse tomatoes in boiling water for 30 seconds. Remove and plunge into cold water. Slip off skins. Process peeled tomatoes in a food processor for 1 minute. Combine pureed tomatoes, green chile, pineapple, and pectin in an 8-quart non-stick pan. Bring mixture to a full boil over medium-high heat, stirring constantly. Add sugar all at once. Return mixture to a boil, stirring constantly. Boil hard for 1 minute. Remove from heat. Skim off foam if necessary. Ladle hot pre- serves into hot jars, leaving a 1/4-inch headspace. Attach two-piece lids. Process in a boiling water bath for 10 minutes, adjusting processing time for elevation as necessary.
In a large bowl, combine chicken, cheese, avocado, corn, onion, lettuce and red pepper. In a smaller bowl, combine lime juice, cumin, salsa, and sour cream. Toss the dressing with the salad. Divide among 4 plates. Sprinkle each with crushed tortillas and serve.
Preheat oven to 400°F Line a rimmed baking sheet with foil and brush very lightly with olive oil. Mix the olive oil, mustard, salt and Creole seasoning together. Brush the spice mixture evenly over the fish and place on the prepared sheet. Bake for 15 to 17 minutes or until the fish flakes easily with a fork. To serve:. Drizzle with the lemon juice and sprinkle parsley over the fish. Serve immediately.
Prepare Jiffy Mix as directed on the box, set aside to cool. Place zucchini and yellow squash in a large saucepan and add just enough of water to cover. Cook on medium low heat just until tender, remove from heat. Drain squash, reserve one cup of water for casserole. On medium low temperature place all of the butter in large sauce pan and saute the onions until the onions turn clear, add salt, pepper, thyme, and parsley. Add chicken bouillon cubes and garlic to onions, stir. Add drained squash and diced cheese, stir. Crumble corn bread in squash and pour the reserved cup of water and mix well. Place squash mixture in a 13x11" baking pan that has been sprayed with a non-stick spray. *This is the point I freeze mine - can also be frozen in 2 small pans if desired. Then all you have to do is thaw when ready and cook! Cover casserole and place in a preheated oven at 350°F. Bake for 50-60 minutes. Remove cover the last 20 minutes of baking time. Lower Fat content by reducing amount of butter used by half.
Cream margarine and sugar together well. Add eggs; cream well. Sift all dry ingredients together. Stir in dry ingredients and vanilla extract. Mix well. Drop by teaspoons. onto a greased cookie sheet. Bake at 375 degrees until done. Remove from cookie sheet. Cool then store in a tin or airtight container.