HumbleIntelligence/food-ner-1-Million huggingface dataset:
Turn your oven to 350-375 and then heat the chicken broth on the stove in a pan. Once heated through, but not boiling, squeeze juice from lime, and add the zest into broth. Place rice in baking dish, and then pour heated broth over rice, cover, and place in oven to bake for 20-30 minutes, or until the liquid is absorbed. Make sure to stir a couple times. Once done, add in the chopped cilantro and serve.
MIX yogurt and dry gelatin in medium microwavable bowl. Microwave on HIGH 2-1/2 minutes or until gelatin is completely dissolved, stirring after 1-1/2 minutes. POUR into 9-inch pie plate sprayed with cooking spray. Refrigerate 3 hours or until set. UNMOLD gelatin onto serving plate. Top with fruit just before serving. Store leftover dessert in refrigerator.
Beat egg whites 'til just about stiff. Add sugar, whilst beating, 'til stiff peaks form. Mix condensed milk, beaten egg yolks and lemon juice. Fill crust with milk mixture. Top with meringue. Bake @ 300 deg F until gently browned. Cool completely in refrigerator.
Pour the chile sauce and broth into a medium-size skillet and bring to a simmer over medium-high heat. Add the shrimp, reduce the heat to medium and cook, turning the shrimp, until they turn pink and opaque and are cooked through and the sauce thickens somewhat, about 3-4 minutes. Add water to a large skillet to a depth of about 1 inch and bring to a boil over medium-high heat. Rinse the asparagus spears and snap off and discard their tough ends. Add the asparagus to the boiling water, reduce heat and simmer until the spears turn bright green, about 3 minutes. Drain the asparagus and cut them into 1 1/2-inch pieces, then add the soy sauce to them. Spoon the shrimp onto plates; garnish the shrimp with asparagus, cilantro and sesame seeds. I serve this with steamed jasmine rice.
Make a bundle with the cheesecloth and the pickling spices, placing pickling spices in a square of cheesecloth and tying it off with cotton string. Mix water, vinegar, ketchup, sugar, and onion powder in a large crock pot (the one I use is a 6-quart model). Add the bundle of pickling spices. Put meat in fat side up in crock. Cook until meat is tender (low for 12 hours or high for 7-8 hours). Remove spice bundle and throw away. Do not discard the juices nor turn off the crockpot. Take meat out and allow to cool. Add 12 crumbled ginger snaps to juices that remain in the crockpot and allow to thicken. Slice the meat and return to sauce in the crockpot.
In a small bowl, sprinkle the yeast over the water. Set aside. Scald the milk over medium-high heat. Pour the heated milk into a large bowl, add the butter, and wait until the butter has melted. Add the sugar and salt, then stir to dissolve. Mix in the instant pudding and 1 1/2 cups of the flour. Add the yeast mixture and eggs and beat well. Stir in the remaining flour, cup by cup, until well blended. Turn the dough onto a lightly floured board and knead for 5 to 8 minutes, until it springs back when touched. Place the dough in a lightly greased bowl. Cover and let rise until doubled, about 3 hours. Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll out the dough into a 1/2-inch-thick rectangle. Smear with butter. Blend the sugar and cinnamon, then sprinkle them over the dough. Wait 2 to 3 minutes. Tightly roll up the dough lengthwise. Cut the roll into 1-inch pieces and place them cut-side up on slightly greased baking sheets, leaving a few inches between rolls. Let rolls rise until double in size (1 to 1 1/2 hours). Preheat the oven to 350 degrees. Bake rolls for 15 to 20 minutes, or until golden. After removing them from the oven, brush them with 1/4 cup of melted butter. Once they've cooled, dribble with a thin icing (optional).
Beat egg; add rice, bread crumbs, parsley, onion and seasonings. Form into 12 balls. Chill well. Just before serving, place on a cookie sheet and bake at 375 for 30 minutes. Serve warm.
Heat the oven to 375°F Grease a medium size ovenproof dish. Melt the butter in a pan and fry the onion until it is soft. Add the chopped bacon and cook for another 2/3 minutes. Arrange half of the tomato slices in the dish and cover with the onion and bacon mixture. Put the haddock on top of this and top with the remaining tomato slices. Pour on the water and sprinkle with the breadcrumbs and cheese. Cover with a lid or kitchen foil and cook for 20 minutes at 375°F. Remove the lid or foil and cook for another ten minutes until the topping has turned brown.
Completely thaw roast; Trim excess fat if desired (mine was trimmed already); Place in crock pot. In large measuring cup/medium bowl: Mix together barbecue sauce; beer; vinegar; Worcestershire sauce and mixed spices. Cover roast with onions; Pour barbecue sauce mixture over roast. Cover and cook on high 4-6 hours (longer for larger roasts) until tender, falling apart. Remove roast from crock pot and shred. Return meat to crock pot and coat meat evenly with sauce. Serve over mashed potatoes or on hamburger/Kaiser buns, or bread of your choice.
Heat olive oil in stock pot; add onions and carrots. Add ginger and cloves; add celery; add scallions; saute a bit. Add chicken stock, parsley and bay leaf. Bring to a boil then simmer for 20 minutes. Bring back to boil. Combine all meatball ingredients. Form 1 inch meatballs. Drop into boiling stock. Cook 30 more minutes, covered, on a low simmer. Add peas last 5 minutes of cooking.
Preheat the oven to 180°C/Gas 4. Grease and line a 9 1/2" tin. Cream butter, potato and sugar together until light and fluffy. Beat in the eggs, then stir in the chocolate, orange juice and rind. Fold in the flour and cocoa, and pour mixture into the tin. Cook for 30-40 minutes. Ice when completely cool. Ganache: Bring the cream to a boil in a pan. Place the chocolate in a heatproof bowl and pour the cream over the top of it,mixing well to melt choc. Mix in the butter. Allow to cool very slightly, then pour over the cooled cake. NB:It really is worth using the best dark chocolate you can. Don't use anything less than 70% cocoa solid.
Madke sandwiches on bread using the cheese or filling you wish. Trim the crusts from the sandwiches and cut into long, narrow "fingers". Carve a slice of tomato skin into a fingernail and attach it to the ends of the fingers with mayonnaise. Place cuts at the bottom of the finger sandwich with a serrated blade that's been smeared with red food coloring. Serve and enjoy!
Preheat oven to 350. Mix applesauce, eggs, milk,vanilla,vinegar, and honey in a small bowl. Mix oats, flour, flax seeds, baking powder, baking soda, salt, nuts, and spices in a large bowl. Mix wet ingredients into the dry and combine well. Chop the apple into small pieces and fold into mixture. Lightly grease a 12 muffin tin and fill cups, not mixing mixture between spooning. If there is excess batter, leave for another small batch. Do not over-stuff cups. Bake 20 minutes or until done (if you place a toothpick down the center of a muffin, it should come out clean). Allow to cool before removing from tin.
Process the beets in a juice extractor, to make 1 cup juice. In a small saucepan, boil the beet juice over high heat until it is reduced to 1/2 cup, about 10 minutes. Stir in the vinegar and boil for 30 seconds. Add the oil and boil for 30 seconds, or until emulsified. Stir in the lime juice, salt, and pepper to taste and serve at once.
In a large saucepan, saute mushrooms, onion and Italian sausage for 2 to 3 minutes or until sausage is browned. Add water, pizza sauce, pepperoni, RED GOLD(R) Petite Diced Tomatoes Mexican Fiesta and Italian seasoning. Bring to a boil. Reduce heat, cover and simmer for 20 minutes, stirring occasionally. Before serving, stir in Parmesan cheese and garnish with mozzarella cheese.
Place all ingredients in a large saucepan, making sure there is enough water to cover the piece of meat. Bring to the boil, then cover and reduce heat to a simmer and cover with a lid. Cook for about 2 hours, or until very tender. Allow to rest in the water for about 20 minutes before slicing. Recommend serving with Mustard Sauce for Corned Beef recipe#21617.
Preheat oven to 350 degrees. Set the oven rack in lower middle level. In a saucepan over low heat, melt the chocolate in the rum or coffee. Set aside. In a mixing bowl, cut butter into. pieces and cream it. When soft and fluffy, add sugar and beat 1 minute. Beat in egg yolks until well blended. In another bowl, beat egg whites until foamy. Beat in cream of tartar and salt and continue beating until soft peaks are formed. Gradually beat in 2 tablespoons sugar and continue beating until stiff, shiny peaks are formed. Blend melted chocolate and coffee or rum into yolk mixture, then add almonds and almond extract. Stir a quarter of the egg whites into the chocolate using a rubber spatula. Scoop the rest of the whites over chocolate and, alternating with sprinkles of flour, rapidly and delicately fold in the egg whites. Turn batter into buttered and floured 8-by-1 1/2-inch round cake pan, tilting it in all directions up to the rim all around. Set in preheated oven. Bake 25 minutes. Cake is done when puffed to the top and a toothpick inserted 2 to 3 inches from edge comes out clean. The center should move slightly when the pan is gently shaken. Remove pan to a rack and let cool 15 minutes. Unmold onto rack. Let cool 2 hours before storing or icing.
Dressing: Combine the olive oil, lemon juice, oregano, salt and pepper. (This can be made up ahead of time). Combine the lettuce, tomato, green pepper, onion and olives in a bowl. Toss with salad dressing and feta cheese.
Preheat the oven to 400 degrees F, then generously butter the inside bottom & sides of a 10-inch springform cake pan. Sprinkle half of the poppyseeds over the inside bottom & sides of the cake pan, then tip out the excess & reserve them with the remaining poppy seeds. In a mixing bowl & with an electric mixer, beat the cream cheese & ricotta cheese until very smooth, then add the sugar & continue mixing for 2 minutes. Add the eggs one at a time, beating well after each addition. Add the sweetened milk & the vanilla & beat for another minute. Use a spatula to scrape & to stir around the sides to make sure everything is properly mixed, then add the poppy seeds & mix well, distributing them throughout the cheese mixture. Gently pour the mixture into the prepared cake pan & carefully smooth the top by tapping the pan on the counter. Bake for 10 minutes, then reduce the oven heat to 315 degrees F & bake for another 40 minutes, or until the mixture is stilll just slightly 'wobbly'. Remove the cake from the oven & allow it to cool completely, in the pan, on a wire rack. When the cake is cold, carefully spread & smooth the lemon curd over the surface of the cake, then sprinkle the remaining poppy seeds over the surface of the curd. When the curd is set, remove the side of the pan & serve.
Heat oil in medium skillet. Cut tortillas into thin strips. Add to oil and saute' til crispy. While those are cooking break all eggs into bowl and whisk. Add scrambled eggs to crispy tortilla strips and cook until desired done-ness. I like mine a little soft, but hubby likes em cooked til dry, must be why he needs the ketchup ;).
Line a baking pan with parchment paper. Roughly chop the Oreos. You want fairly big chunks. Coarsely chop the almonds and peanuts. I used a small food processor. Measure out the pretzels. You want everything chopped and measured before you melt the chocolate. Coarsely chop the chocolate or break into small chunks. Put chocolate into a microwave safe bowl, place in microwave oven, and heat on high to melt, about 2 to 3 minutes. Stop every 15 seconds to check and stir until mixture can be stirred smooth. Be careful not to scorch it. You can also use a double-boiler instead of the microwave. Pour chocolate onto parchment, and smooth into a large rectangle with a spatula, around 10x15-inches and 1/8-inch thick. Immediately sprinkle evenly with pretzels and Oreos, then toffee, peanuts, almonds, and sea salt to taste and press in lightly. Let it set for 1 hour at room temperarure or 30 minutes in the freezer. Break into pieces. It will keep for weeks in an airtight container.
Peel the cucumbers, cut in half, remove the seeds then grate. Mix all the other ingredients in a bowl. Toss in the cucumber & chill until ready to serve.
light grill, you want a medium fire. thaw corn. cut approx 6 inches sheets of aluminum foil. coat ears of corn with softened butter. shake seasoning on each ear of corn. wrap each ear of corn in a foil sheet. place on grill, and grill for approximately 30-45 minutes over indirect heat.
Butter a 13 x 9-inch baking dish. Cook the asparagus in boiling water (or steam) for about 2-3 minutes; drain and plunge into ice water or very cold water; drain and pat dry with paper towels. Spread half of the cubed bread into the baking dish. Top with half of the prosciutto, then half of the cooked asparagus, half of the cheese and half of the chives. Layer remaining bread cubes on top, followed by remaining prosciutto, asparagus, cheese and then chives. In a bowl whisk eggs, milk, lemon peel, salt, pepper and pinch cayenne (if using) until well blended; pour evenly over the layered ingredients. Cover with plastic wrap and chill at least 1 hour. Bake in a 350°F oven for about 40-50 minutes. Serve warm or at room temperature.
crack egg (discard shell), mustard powder, salt, sugar, cayenne pepper, and olive oil (or other oil) in a blender and blend on high until well combined. remove cover or through the additions opening slowly add 1/2 cup of vegetable oil. then add the juice of one lemon (or the vinegar). once the mixture is well combined, slowly add the remaining 1/2 cup vegetable oil. the mixture should be well mixed and thick. It will be thinner then you find it at the store but it will thicken further when it is cooled in the fridge. Store in the refrigerator in a clean jar. Keeps for about one week.
Preheat skillet or grill to 550 degrees F. Shake blackened steak seasoning on to one side of meat and grill to desired doneness, turning halfway on grill between "flips" to achieve "diamond" grill marks. While steak is cooking, cut onions and peppers. Melt butter and saute onions and peppers. Season with salt, pepper and garlic. Reduce heat and hold until steak is cooked. For final minute of steak cooking, top with cheese slices. Plate for service with onions and peppers and serve with your favorite side dishes.
Heat 1 inch salted water to boiling, using 1/2 teaspoon salt to 1 cup water. Add mushrooms. Heat to boiling; reduce heat. Cover and simmer 1 minute. Drain and chill. Mix all remaining ingredients. Pour over mushrooms and toss. Chill at least 1 hour before serving. Serve in lettuce cups if desired.
Cook pasta until it is al dente. Whisk together eggs, cream and mustard in a bowl. Add plenty of seasoning and whisk again. Drain pasta and return to pan, add cream mixture, tomatoes, olive, parmesan and basil. Toss over very low heat for 1 minute,until the mixture thickens slightly. It is important to heat mixture through quickly, so that eggs do not have time to scramble. Serve immediately.
In a blender, combine all ingredients & blend till smooth & creamy. Pour into individual serving dishes or pudding glasses & chill overnight.
Put all of the ingredients in the bread machine according to manufacturer's directions. Select basic wheat cycle and light crust.
For the meatballs; in a bowl combine all ingredients together, using hands mix until well combined. Shape into 3/4-inch balls. Place onto a plate or refrigerate until ready to use. Pour the chicken broth in a large saucepan then add in the black pepper; bring to a simmer over medium heat. Drop in the meatballs, then stir in the escarole or spinach, lemon zest and uncooked orzo; return to a simmer. Reduce the heat to low and simmer for about 20 minutes or until the orzo is tender. OPTIONAL; at the end of cooking mix in 1/3 cup of parmesan cheese until heated through. Season with salt if desired. Ladle into bowl then sprinkle with more Parmesan cheese on top.
1. Pat chicken thighs dry with paper towels and season with salt and pepper. Melt butter in Dutch oven over medium-high heat. Add chicken thighs, skin-side down, and cook until skin is deep golden brown, about 8 minutes. Transfer to slow cooker. 2. Pour off all but 1 tablespoon fat from pot. Cook carrots, celery, and onions until softened, about 5 minutes. Stir in garlic, thyme, and pepper flakes and cook until fragrant, about 30 seconds. Add 1 cup broth to pot and scrape up any browned bits with wooden spoon. Transfer vegetable mixture, bay leaves, and remaining broth to slow cooker. Season chicken breasts with salt and pepper and wrap in foil according. **Protecting Chicken Breasts: Wrapping the chicken breasts in a foil pack insulates the delicate white meat, helping keep it moist and tender. To make the foil pack, place the chicken on one side of a large piece of heavy-duty aluminum foil. Fold the foil over, shaping it into a packet that will fit into your slow cooker, then crimp to seal the edges. Place foil packet in slow cooker. Cover and cook on low until breasts are cooked through and thighs are tender, 4 to 4 1/2 hours. 4. Remove foil packet from slow cooker. Carefully open foil and transfer chicken breasts to plate. Remove chicken thighs from slow cooker and transfer to plate. When cool enough to handle, shred meat into bite-sized pieces, discarding skin, bones, and excess fat. 5. Stir shredded chicken, cooked noodles, peas, and parsley into slow cooker. Cover and cook until heated through, about 5 minutes. Discard bay leaves. Serve.
Cut the carrot and cucumber into ribbons and then into thin strips. Toss with cabbage, vermicelli, capsicum, spring onions and peanuts until combined. Combine dressing, chilli sauce and coriander. Stir through salad ingredients. Chill before serving.
Mix all ingredients together. Store in an air-tight container. Use about 1/3 cup mix to 1 cup of hot water.
Preheat oven to 350 degrees F. Beat cream cheese (with mixer) until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg, lemon juice and vanilla; mix well. Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit. Bake 30-35 minutes or until center is almost set. Cool. Top cheesecake with Chocolate Glaze; then chill. Garnish as desired. Refrigerate leftovers. CHOCOLATE GLAZE: In small saucepan, melt 2 (1 ounce each) squares semi-sweet chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth. Remove from heat.
Pour rum, creme de banane, melon liqueur and pineapple juice into a stainless steel shaker over ice. Add whipped cream, and shake; until well mixed and sufficiently chilled. Strain into an old-fashioned glass and shoot.
In a bowl, combine flour, salt and pepper. Dredge scallops in flour mixture and shake off excess. In a large heavy skillet, melt 2 tablespoons butter over medium high heat. Add scallops and cook, turning occasionally, until golden brown on the outside and opaque inside. Remove to a plate. Reduce heat to low. Add remaining butter and cook, stirring up brown bits until melted, about 1 minute. Whisk in lemon juice and parsley. Spoon over scallops and garnish with lemon wedges.
Lightly coat the chicken breast with olive oil, coat with Italian bread crumbs. cook on open grill until plump and tender. top with cheese blend until melted then with the following sauce: In saute pan, add the wine/lemon/butter mix, prosciutto, garlic and red pepper over medium heat. Bring to a boil, and add broccoli and mushrooms. Pour over chicken breast with a slotted spoon, then with a spatula. Do not overpower with the Sauce!!! The sauce should enhance, not smother the chicken. Add a side of white or red pas ta (cavatelli) and a vegetable of choice.
Combine all of the ingredients, beat for 5 minutes at medium speed, let rest at room temp, covered, for 1 hour. Scoup the sticky dough into a lightly greased 9x13 pan. Cover the pan, let the dough rise for 1 hour until it looks bubbly. Bake the focaccia in an oven preheated to 400°F for 25 minutes, or until it's golden brown. Sprinkle with freshly grated parmesean cheese and/ or fresh rosemary about 5 minutes before the end of the baking time. Remove from oven and cool on a wire rack.
Add just enough water to cubed potatoes to cover. boil till tender DO NOT DRAIN. Saute little smokies that have been cut in half with chopped onion and celery. Combine all with cheeze whiz and cream of celery soup. Heat slowly till hot.
Bring water to a boil in a large saucepan. Add the pasta and return to a boil. Add the squash and cook until pasta is al dente. Drain. Meanwhile, in a small saucepan, melt the margarine. Add the flour to the margarine to form a paste. Add the milk to the paste and whisk smooth. Add salt & pepper to taste. Once the white sauce is thickened add the cheddar cheese and whisk until melted. Coat a casserole dish with the cooking spray. Combine the pasta, squash and cheese sauce and pour the mixture in the baking dish. Sprinkle with a light coating of bread crumbs if desired (will prevent cheese from developing 'crust'). Bake casserole at 350 degrees for 20 minutes or until the top is lightly browned.
Heat olive oil in a stockpot. Add the shallot and garlic and saute until translucent. Add rice, stirring to coat. Add wine and 1 cup of heated stock, and cook, stirring constantly until all of the liquid is absorbed. Add in 1 more cup of heated stock, and stir until all is absorbed. Repeat until all of stock has been used. Remove the stockpot from heat, and add in butter and stir. Add in cheese, salt, and pepper, and stir until cheese is melted. Then stir in tomatoes. Garnish with basil.
Heat oven to 350°F Lightly grease or spray 13 x 9-inch metal baking pan with cooking spray. In large bowl, combine cake mix, oats, water, milk, egg whites, oil, vanilla and almond extract. Beat 2 minutes with electric mixer on medium speed. Gently stir in 3/4 cup mini chocolate chips. Spread evenly into pan. Bake 30 to 40 minutes or until top springs back when pressed in center. Cool completely in pan on wire rack. For frosting, combine powdered sugar, butter, vanilla and marshmallow creme in medium bowl; mix until smooth. Spread frosting over top of cooled cake. Sprinkle with coconut, if desired, and remaining 1/4 cup chocolate chips.
Preheat oven to 425°F. Combine first 6 ingredients and process the apple, onion, and green pepper in a food processor. Place all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for about 15 minutes. While the sauce is heating up,place all the Rub ingredients in a bowl and stir together with a spoon. Rub chicken wings on all sides with the spice mixture. Arrange chicken wings in a pan that you have lined with foil and sprayed with cooking spray. Bake in preheated oven for 15 minutes. After wings have baked for 15 minutes, remove from oven, pour sauce over the wings making sure they are coated on all sides and return to oven. Bake for 20 more minutes turning occasionally (every 4 to 5 minutes) so that they are well coated. Remove from oven and enjoy!