HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add quinoa and onion to a large saucepan with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat. Boil 5 minutes, cover, turn off heat and let steam 15 minutes. Fluff with a fork. In the meantime, microwave pepper halves 2-3 minutes to soften slightly. (Prepared this way, the peppers should come out crisp-tender. If you want them crisper, you can omit this step.). Pour quinoa/onion mixture into a mixing bowl. Stir in black beans, tomato, green chiles and their juices, cilantro, 1/4 tsp salt, and 1/4 tsp pepper. If the mixture seems to dry, drizzle in a bit of olive oil (I didn't need any). Pour enchilada sauce into a 9x13" baking dish. Divide filling among peppers. Nestle stuffed peppers into the enchilada sauce. Sprinkle with cheeses. Cover the pan with foil and bake at 375 degrees 25-30 minutes. Remove foil and cook about 5 minutes longer. Serve peppers drizzled with enchilada sauce.
Preheat oven to 350 °F. Cover an 8x8 pan with foil. Grease foil. In a bowl, combine flour and sugar. Cut in butter until crumbly. Press into a greased 9-in. square baking pan. Bake for 18-20 minutes or until lightly browned. Meanwhile, combine the filling ingredients in a saucepan. Bring to a boil over medium heat; boil and stir for 5 minutes. Pour over warm crust. Let cool completely (can put in the refrigerator to speed up process) then cut into squares.
Put the brown sugar, the white sugar and 1 tablespoon water into a small pan and heat over low heat just until the sugar is melted. Do not cook until syrupy; place into a mixing bowl, and let cool to room temperature. Mix the baking soda with 1 tablespoon water in a separate small bowl, and add to the cooled sugar solution. (It is important for the sugar solution to have cooled because if it is still hot, that will affect the rising ablility of the baking soda). Sift the flour and add it to the sugar/baking soda solution in the mixing bowl. Mix well with a spoon, then gather up the dough into a ball with your hands. Depending on how long the sugar was cooked, you will need to adjust the amount of flour to make a dough that is soft but not too sticky. Divide the sweet bean paste into 12 portions and shape it into balls. Dust your hands with a little flour (if you use too much flour, the manju with have white spots on them). Divide the dough into 12 pieces, and flatten each piece into a circle, making the edges thinner than the center. Place a bean paste ball in the center, and wrap the dough around it, forming a ball shape, and sealing the dough at the bottom of the ball. Place the finished manju on a small piece of wax paper, with the sealed portion facing the paper. When all are shaped, put a clean cloth towel (not terry) into the top part of a steamer, with water boiling in the lower part. Line up the manju in the steamer,leaving some space for expansion between them. Cover and steam on high heat for 12 to 13 minutes. Remove from heat and remove the cover of the steamer. Fan the steamed manju briefly to make the surface shiny. When they are not so hot, remove from the steamer with lightly oiled hands. Cool on a wire rack.
In a small saucepan, saute onion and. carrot in oil until tender. Add rice and. quinoa; stir to coat. Stir in broth and pepper. Bring to a boil. Reduce heat; cover and. simmer for 15-20 minutes or until liquid. is absorbed, adding the broccoli during. the last 3 minutes of cooking. Remove. from the heat; let stand for 5 minutes. Fluff with a fork.
Heat the olive oil in a large (12-inch) saute pan and add the bacon. Cook over medium heat, stirring often, until fat is rendered and the bacon is golden brown and crisp, 5 to 10 minutes. Remove the bacon to a towel lined plate, leaving fat in pan. Add the sprouts, salt and pepper to the fat in the pan and saute over medium heat for about five minutes, or until lightly browned. Add the raisins and chicken stock. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about ten to fifteen minutes. If the skillet becomes too dry, add a little chicken stock or water. Return the bacon to the pan, heat through, season to taste, and serve.
Preheatoven to 350°F. Butter a deep 2-quart or 9x13" baking dish. Place the sliced apples in large mixing bowl. Stir in lemon juice. Toss well. Blend flour, both sugars, cinnamon and a dash of nutmeg in a food processor until well combined. Add butter and blend until mixture forms large clumps. Transfer to a bowl and work in pecans with your fingertips. Pour sliced apples into prepared baking dish. Spread the topping mixture over apples. Bake for 30 minutes or until apples are tender and the topping is browned. Serve warm with whipped cream or ice cream.
Beat butter, brown sugar, soda, and spices with electric mixer on medium speed, until well blended and paler in color. Beat in molasses and egg (the mixture will look curdled). Gradually beat in flour on low speed, until just blended. Cover and chill for 1 hour, or until firm enough to handle. Put granulated sugar in small bowl; roll dough into balls by tablespoons, and roll in sugar. Place 1 1/2 inches apart on ungreased baking sheets and bake 10-12 minutes at 350, until tops crack but cookies are still soft to touch. Place baking sheet on wire rack. Immediately press chocolate kiss into the center of each cookie. Transfer cookies from baking sheet to rack to cool completely; store in airtight container for up to 2 weeks, or freeze for up to 3 months.
Place zucchini, squash, onion and garlic in heavy pan. (I use an aluminum 9 x 13 pan.). Drizzle olive oil and butter over ingredients. Add seasonings. Grill over medium heat for 20-30 minute. (You may do this in the oven at 350* for 30 min.).
Prepare the basic Bisquick pancake batter, according to package directions.(1-1/4 C Milk, 2 eggs.). Add remaining ingredients, through sour cream. This will make a thinner than usual batter. Scoop batter out using a 1/2 cup measuring cup. Lift pan to thin batter even more. (These aren't crepes, but use the same general idea). Cook till bubbly on one side, then flip and cook other side. Lay 4 to a serving, drizzle with melted butter and syrup. (Updated 1/27/10 to reflect changes recommended by Dazy.).
Slice tomato in to 8 thin slices and set aside. Mix cheeses and set aside. Cut each chicken breast in half horizontally to make 4 thin pieces. Broil for about 3 minutes per side or until cooked through. Meanwhile, spread equal amounts of butter on one side of each bread slice. Place buttered side down in a large skillet and top each slice with equal amounts of cheese. Cook over medium heat until cheese is melted and bread is golden brown on the bottom. Top half the slices with tomato and cooked chicken, spread pesto over chicken and top with remaining slices.
Clean and dry all the fresh herbs well. Chop up all the herbs (this recipe makes enough to freeze a lot of the herbs in a large tupperware for future use. In a medium size mixing bowl combine herbs - fill bowl almost halfway. Add a few shakes of each spice (be careful not to overdo the cumin. I go heavy on the coriander (both forms- ground and seeds). Gently mix in 2 eggs with the herbs. Add olive oil to the bottom of a large teflon frying pan (I also add some more spices to the oil). Put mixture of herbs and eggs (it looks very green and not very eggy at all) into the pan and flatten to an omelette shape. I like to make it very thin so it cooks very well throughout. Cook until brown and flip - I usually slide it onto a plate and then add a little more oil to the pan and flip the omelette from the plate to the pan to finish browning the other side. When browned slide Kuku onto a plate add some salt if preferred and serve with pita bread. Good with plain yogurt too. Healthy and delish! Enjoy! My friends love when I make this for them.
Soak beans overnight; drain. In a large soup pot, heat oil. Add in garlic, onion, red peppers, celery, celery leaves and carrots. Cover and cook for about 10 minutes, until veggies start to soften. Add water, bay leaves, canned tomatoes, salt, pepper, cumin, oregano and cilantro. Bring to a boil. Add drained black beans. Bring to a boil and then reduce heat and simmer for about 2 hours or until beans are tender. Discard bay leaves and serve.
Set oven to 350 degrees F (set oven rack to second-lowest position). Grease a 8-inch square cake pan. FOR CRUST: Combine flour, sugar and almonds in a mixing bowl. Cut in butter until mixture is crumbly. Press firmly in to prepared cake pan. Bake at 350 degrees F for 12-15 minutes. FOR FILLING: Beat all ingredients together at medium speed until smooth and creamy. Spread evenly over prepared crust. Bake for 15 minutes or until set. Cool on rack. Chill before cutting into small squares.
Brown ground beef, drain. Add ketchup, relish, worcestershire sauce, and Season-All. Simmer 10 minutes. I've also made this with mustard instead of the seasoned salt and it was good. Serve on hamburger buns, kaiser rolls, English muffins.
Saute onions and green peppers until soft, being careful not to overcook. Add tomato soup. Cook hamburger in a skillet until redness is gone. Add to soup mixture and simmer for awhile. Add macaroni to a pot of boiling water. Cook until macaroni is al dente. Drain. Add soup mixture to macaroni, stir and season to taste.
Preheat oven to 350 degrees. Grease and flour a 9 inch springform pan. Add almond paste, sugar and butter to a mixing bowl. Beat on medium speed until smooth. Add eggs, one at a time, beating well between each addition. Beat on high for three minutes. Sift flour with baking powder and salt. Add flour mixture to almond mixture and beat until just combined. Pour 2 1/4 cups of batter into prepared pan, gently smoothing to edges. Evenly sprinkle berries across batter. Drop spoonfuls of remaining batter on top of berries and sprinkle with almonds. Bake for 50-55 minutes or until a toothpick inserted in center comes out clean. Cool cake in pan on wire rack for 15 minutes. Gently slide a knife around the inside edge of pan and release springform circle. Lightly dust with powdered sugar. finish cooling on rack or serve slightly warm. This cake is equally delicious served cold.
Preheat oven to 450. Sift together the flour, baking powder, baking soda and salt. Cut the cold butter into the flour until it resembles coarse meal. Stir in the sage. Stir in the buttermilk until the dry ingredients are just moistened. Lightly flour your hands and work the dough into a square about 7" x 7", 1/2" thick, on a floured surface. Cut the dough into 9 squares, and place on a baking sheet. Brush the tops with the melted butter and bake until golden brown, 12-14 minute. Serve warm.
6. Preheat oven to 350. Cook sausage. Drain grease and set aside to cool slightly. In a large, deep baking dish, add sausage, eggs, sour cream, onion, peppers, zucchini, mushrooms, and cheese and stir to mix. Bake for 30 minutes or until golden color.
Preheat oven to 375 degrees F. Brush the partially baked pie shell with mustard. Reserve. Melt butter. Cook onion until tender but do not brown. Combine onion with dill, asparagus and cheese. Spoon evenly into the pie shell. Beat eggs. Add milk, salt, pepper, nutmeg and cayenne. Pour the mixture over the asparagus and cheese. Bake 35 to 45 minutes or until just set. Cool 10 minutes before serving.
Heat oil in large stockpot and add first 5 ingredients. Saute for about 10 minutes. Add the rest of the ingredients (except the cheese) and bring to a boil, reduce heat, cover and simmer for 1 hour. Serve with a little cheese sprinkled on top.
To prepare chile steak: in cup, mix chiles, garlic, honey, and lime juice. In another cup, mix oregano, salt, and pepper. Use to rub on steak. Heat pan until very hot. Place steak in pan; brush top half with chile mixture and cook. Turn steak over; brush with remaining mixture and cook 2-3 min for med-rare or until desired doneness. Turn again. Cook 30 sec. Transfer steak to cutting board; keep warm. Meanwhile, prepare avocado-tomato salad. In bowl, mix tomatoes, avocado, cilantro, lime juice, and salt. Makes about 3 cups. Thinly slice steak; serve with avocado salad.
Melt butter in a Large saucepan, cook onions until softened. Add cauliflower pieces, season with salt and pepper. Cover with water. Boil until just tender. Drain well. Arrange crescent rolls in pie pan, pressing into the bottom and up the sides. Place cauliflower in shell, with stem ends facing down. Sprinkle cheese over pie. Mix eggs and milk together, season to taste again. Pour over cauliflower. Bake at 350 degrees for about 45 minutes or until set.
Mix first 4 ingredients in a sauce pan. Bring to a boil, and boil till thick and clear. Add Jello, and cool. Add peaches and pour into pie crust. Refrigerate.
Saute onions in olive oil. When onions are soft, saute garlic quickly. Add tomato sauce and 1/2 can water. Add seasonings to your taste. (I prefer a lot of red pepper to make the sauce hot). Simmer covered for about 45 minutes. Add peas during last 20 minutes of cooking. Prepare macaroni (elbows or small shells) as directed on box. Serve in a big bowl with lots of sauce. I prefer it as a soupy pasta. Add grated cheese. Delicious with bread and a glass of wine.
Comine all of the remaining ingredients, except the last, in another bowl. Mix until well blended and pour over the hashbrown mixture and mix well. Heat the remaining butter in a large oven proof skillet over high heat. When the skillet is hot spoon in the hashbrown mixture. Cook the hashbrowns, stirring occasionally, until hot and all of the cheese is melted (about 7 minutes). Put the skillet into the oven and bake for 45 to 60 minutes or until the surface of the hash browns is dark brown.
In a large saucepan, heat butter and olive oil over medium-low heat. Add diced chicken, carrot, potatoes, shallots and garlic; cook, stirring, until chicken is nearly cooked through. Add the mushrooms and continue cooking, stirring, until mushrooms are tender. Stir in flour until blended; add chicken broth and thyme. Bring to a simmer, stirring. Cover and reduce heat to low; cook for about 15 to 20 minutes, until vegetables are tender. Add salt and pepper to taste; stir in half and half and heat through.
Dissolve lemon Jello in 1 cup boiling water. Melt marshmallows in 1 cup boiling water. Mix together. Let cool. Whip cream. Beat cream, cheese, pineapple and salad dressing. Add whipped cream . Add to cooled mixture. Put in oblong cake pan. Chill. Mix raspberry Jello in 2 cups boiling water. Chill until syrupy. Pour over lemon mixture. Chill when set cut into squares. Pour over.
Heat a grill or grill pan to medium-high. Meanwhile, in a large bowl, mix the beef, cumin, garlic powder, and oregano. Form the mixture into 1/2-inch-thick patties; they should be about the same diameter as your buns. Sprinkle the patties with salt and pepper. Grill the patties, turning once, until browned and cooked through (to 165 Degrees F), about 8 minutes. During the last minute of cooking, grill the buns until toasted, about 30 seconds. Spread the dip on the bottom buns, top with the burgers, and sprinkle with the cheese. Arrange the cucumber and tomato slices on top. Sandwich with the top buns.
Preheat oven to 350 degrees Fahrenheit. Coat a 7" x 11" baking dish with cooking spray. Place tomatoes in bottom of prepared dish. Sprinkle with 1/2 teaspoon salt and the pepper. Place flounder evenly over top. Sprinkle with remaining 1/2 teaspoon salt, oregano, oil, and bread crumbs. Bake for 12 to 15 minutes.
In a blender puree mango, orange juice, lime juice and ice cubes until smooth. To make by the glass fill glasses about 1/3 full with the mango puree and then add the wine. ****Pour the wine slowly and stir down as the wine/puree will fizz like crazy. Garnish with a lime wedge.
Combine rice, chicken, carrots, scallions and olives in a large bowl. Whisk together broth, orange juice, lemon juice, mint, cilantro, oil, cinnamon, cayenne and salt and pepper to taste in another bowl. Toss dressing with rice mixture.
Break spaghetti in half and cook as directed, drain. Saute onions in margarine. Mix onions and remaining ingredients in large casserole dish. Bake at 350 degrees for 30-40 minutes.
In a saucepan, whisk together all ingredients. Cook over low heat, stirring constantly, until thickened. Pour into storage container, cover and refrigerate.
Over Med heat,Fry hamburger with onion, spices and margarine or shortening until the meat is brown. Add the water, and continue to cook the meat mixture, while mashing the hamburger into tiny pieces. Cook slowly until all the water is dissolved. If the consistency is too thick, add more margarine or shortening. Make hot dogs. Steam the hot dog buns by wrapping them in a paper towel, and place in microwave for a few seconds on high. Place hot dog in bun, followed by mustard, weiner sauce, chopped onions, then celery salt.
In a double boiler over simmering water, combine 2 cups of cream (saving one cup for later) ,coffee beans and espresso. Cook, stirring occasionally, until bubbles form around the edge and the cream tastes strongly of coffee, at least 30 minutes. In a large bowl, whisk the egg yolks just until blended. In a thin stream, gradually whisk the hot cream mixture into the egg mixture. Place bowl over a pan of barely simmering water and cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon. Remove from heat, stir in the sugar, and set the bowl inside a slightly larger bowl filled with ice; whisk until cool. Cover with plastic wrap and refrigerate for at least two hours. Pour the mixture through a fine-meshed sieve and stir in the remaining 1 cup of cream. Freeze in ice cream maker using manufacture's instruction.
Saute the onion in the butter for three to five minutes. Stir in the flour. Add the yogurt and heat to just below the boiling point. Add the beets, horseradish and sugar, and heat thoroughly. Season with salt and pepper to taste and sprinkle with the parsley.
Preheat oven to 180°C Brush an 8 cup capacity oven-proof dish with melted butter. Whisk all ingredients, except nutmeg, together for one minute. Pour into prepared dish. Place filled dish into a shallow baking dish and pour hot water into baking dish to come halfway up the side of filled dish. Place on oven shelf and sprinkle with nutmeg. Bake for 20 minutes then reduce heat to 160C and bake for 40 minutes or until custard is set and a sharp knife comes out clean when inserted. Remove dish from water. Serve hot, warm or cold. Temperature conversion is 180C = 350F. 160C = 325F.
Combine first 5 ingredients in a bowl, stirring well with a whisk. Set aside. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add 1/4 cup chopped green onions, ginger, and garlic to pan; saute 30 seconds. Add beef to pan, and saute for 4 minutes or until browned. Remove from pan. Wipe pan dry with a paper towel. Add remaining 1 teaspoon oil to pan; heat over medium-high heat. Add beans and pepper to pan. Cover and cook 3 minutes. Uncover and cook 3 minutes, stirring frequently. Add 3/4 cup green onion tops; saute 1 minute. Return beef mixture to pan. Stir in broth mixture; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat. Serve with rice.
Heat the oil in a wok or skillet over medium heat and stir fry teh garlic until fragrant and golden brown, 1-2 minutes. Set aside. In a large saucepan, bring the chicken stock to a boil over high heat. Reduce the heat to medium and add the galangal and tang chye. Season with the salt and pepper and simmer for about 7 minutes. Add the rice and bring the mixture to a boil. Add the fish pieces and simmer for about 5 minutes until fish is cooked. Stir in the celery and fish sauce and remove from heat. Serve hot garnished with the crispy fried garlic, scallions and cilantro leaves.
Brown the chops in a little oil. When chops are brown on both sides, remove from pan. Add brown sugar, stirring till sugar is melted. Add orange slices, turn often. When brown, add orange juice and chops. Cover and simmer about 45 minutes.
Heat olive oil in a large soup pot. Add onions and saute for 1-2 minutes or until slightly transparent. Add garlic, cabbage, beans, tomatoes, smoked sausage, broth, water, and pepper. Heat on medium-high heat until mixture comes to a boil. Reduce heat and simmer for about 30 minutes or until vegetables are tender.
Cook macaroni. Cut bacon into small pieces and fry until almost done. Drain off grease, add onion and finish cooking. Mix salt, pepper and tomato sauce, then add cooked bacon and onion. Put cooked macaroni in a 13x9 inch pan then pour tomato mixture over macaroni, top with cheese. Bake at 350 for 30-40 minute.
1. Dice celery, onion, and cilantro. 2. Blend all ingredients, except cabbage. 3. Let sit over night to let the flavors meld together. 4. Spread on lightly toasted bread, garnish with cabbage for crunch.
In a large bowl, mix together the chicken and celery. In a smaller bowl, mix together mayo, lemon juice, mint, salt, and pepper; stir to combine. Pour over chicken and toss to coat. Refrigerate at least 4 hours. Right before serving, fold in strawberries and almonds.
In a small bowl, combine sherry, soy sauce, vinegar, ginger and cornstarch; stir to blend well. In a wok or large frying pan, heat oil over medium-high heat. Add chicken and stir-fry 2 minutes until meat turns white. Add red pepper, scallions, mushrooms, and water chestnuts; stir-fry 2 minutes. Stir sauce and add to wok; stir over heat until sauce thickens. Serve over rice. **Note: This is the original recipe, but sometimes I like to add different veggies like celery, broccoli, snow peas, etc.
Method;. Base:. Crush the graham crackers or crumbs into a bowl, mix with melted butter and sugar. Press into a 9 inch spring form pan. Bake 325 degrees for 10 minutes. This is to help set it. Let Cool. Filling:. Prepare boxed Lemon Pie filling with the two egg yolks and water as listed on the back of the package directions. Cook until thick. Remove from heat(. Note: the package says to add butter, do NOT for this recipe.). Sprinkle the envelope of gelatin over the 1/4 cup cold water and let soften this is blooming. When softened nicely a few minutes, add to the lemon pie filling which is still hot, and stir well to dissolve completely the gelatin. Cover the top surface directly with plastic wrap, and set aside to cool. Cream the cream cheese until smooth , adding in the 1/2 cup sugar. Continue to whip until smooth and fluffy. Remove 1 cup of the lemon cooled custard for the top of the dessert. Add the remainder of the cooled lemon into the cheese/sugar mixture and blend into the mixture until evenly blended, and smooth. Whip the one cup whipping cream with the envelope of Whip It and envelope of Vanilla Sugar, whipping until stiff. Remove 3/4 cup of the whipped cream for the topping. Beat the egg whites until stiff and fold into the remaining whipped cream. Now add the remaining whiped cream into the lemon cheese mixture, blending evenly in gently folding thru manner. Pour the lemon /cheese/whipping cream mixture over the cooled baked crust. Chill at least fifteen minutes or more to firm up. Spread the cooled cooked remaining lemon filling over chilled layer. So now you have a three layer look, crust, light yellow lemon cheese, then the dark straight layer of lemon. Chill until firm . You can just before serving time add a fourth layer by spreading the remaining whipped cream over evenly, or serve with the remaining whipped cream dollaped on top of each slice with some nice raspberries, blueberries and strawberries. I must admit that the egg whites sometimes I don't whip and use them at all, and it comes out really the same in the end. So that step and ingredient can be optional if worried about raw egg white. But remember the gelatin added to the base filling is there and the liquid of the egg whites is part of the recipes liquid -- Just a note to puzzle you more if you should or shouldn't use whites.