HumbleIntelligence/food-ner-1-Million huggingface dataset:
Lightly flour chicken breasts, shaking off excess flour. In a large skillet over low heat, melt butter/margarine. Add chicken and saute until lightly browned, about 2 minutes each side. Remove with slotted spatula and set aside. Increase heat to medium low. Add mushrooms and saute until juices are rendered, about 4 minutes. Add wine and simmer until reduced by 1/4, about 3 to 4 minutes. Increase heat to medium high. Add stock, parsley and pepper and simmer until sauce reduced to 1 cup, about 10 minutes. Reduce heat to low. Add spinich ccok 1 minute more. Top each chicken breast with a slice of prosciutto and a slice of fontina cheese. Return chicken to skillet and cook just until cheese melts. Transfer chicken to individual plates and top each with some of the mushroom /spinich sauce before serving.
Soak beans according to package directions; drain. Heat oil in stock pot or dutch oven over medium-high heat. Add salt pork; cook 2 minutes, until browned. Reduce heat to medium; add onions and chile and cook 4 minutes. Add garlic and cook 1 minute. Add drained beans, water and cumin seed. Bring to a boil; reduce heat to medium-low, cover and simmer 30 minutes. Add salt and continue to cook 25 to 35 minutes more, until tender. (Can be made ahead. Cool. Transfer to large microwaveproof container. Cover and refrigerate overnight. To reheat: Microwave on high 10 minutes, stirring once after 5 minutes, until heated through.) Makes 7 cups. Refries Beans (frijoles refritos): Heat 1 tablespoon olive oil or lard in large skillet over medium-high heat. Add 1/2 cup finely chopped onion and cook 2 to 3 minutes, until browned. Add 2 teaspoons finely chopped garlic and cook 30 seconds. Add 2 cups cooked beans and 1/3 to 1/2 cup bean liquid to skilet. (Or, microwave 2 cups refrigerated beans and 1/3 to 1/2 cup bean liquid on High, 2 to 3 minutes, until room temperature, and add to skillet). Mash beans and liquid coarsely with back of wooden spoon or potato masher. Cook 1 to 2 minutes more, untilheated through, addingmore bean liquid or water if needed. Transfer beans to a food processor. Process just until smooth. Makes 2 cups (4 servings).
Poke sausages on several sides with a fork. Heat a Dutch oven over medium-high heat. Add sausages and water and cook until water has evaporated and sausages are browned. Add olive oil, onion, cabbage, garlic, Simply Potatoes, carrot and celery to the pot. Cook until the cabbage is wilted. Add chicken broth, tomatoes and garbanzo beans. Bring to boil, then reduce to simmer with lid askew and cook for 30 minutes. Stir in spinach and cook just until it is wilted. Ladle steaming minestra into bowls and pass the Romano cheese to sprinkle on top. Serve with chunks of Italian bread.
Bring 2 cups of the broth to a boil in a large saucepan. Add potatoes and carrots, cover, reduce heat, and simmer gently for 15 minutes. While potatoes cook, place oil in a heavy soup pot or Dutch oven over medium-high heat. Add onions, reduce heat to low, cover, and cook for 10 minutes, stirring occasionally. Add the garlic and cook for one minute. Add 1 cup of broth and bring to a boil. Add the cooked potatoes, carrots, and their liquid; stir in thyme and rosemary. In a food processor or blender, puree the beans with the final cup of broth. Add to the soup and bring to a boil. Season to taste with salt and pepper and adjust thickness with additional broth, if necessary; stir in the lemon juice. Serve with croutons or toasted bread as garnish.
Preheat the oven to 375 degrees. Remove the stem and gills from the mushroom. I use a spoon to scoop them out. Brush the mushrooms with balsamic vinegar. Heat olive oil in a small saute pan. Add the onions and garlic. Cook until tender. Add in peppers. Cook until tender. Add in tomatoes and spinach. Cook until spinach wilted and "cooked.". Divide the filling and stuff the mushrooms. Sprinkle breadcrumbs on the top and add Italian seasoning. Top with cheese. Place on a baking sheet and bake for about ten minutes or until the cheese is melted. (At the end, I put the oven to broil and let the cheese golden).
Heat oven to 325°F Thoroughly grease 2 (9-inch) glass pie plates. In large bowl, beat butter, granulated sugar, chocolate and peppermint extract with electric mixer on medium speed until light and fluffy. On low speed, beat in flour and 1/3 cup cocoa. Divide dough in half. With lightly floured hands, press dough evenly in pie plates. Lightly score (about half-way through) into 12 wedges per plate and poke several holes with a fork into each wedge. Bake 22 to 24 minutes or until puffed and edges just begin to pull away from sides of pie plates. Cool in pie plates 5 minutes. Carefully cut each round along the previous score lines into 12 wedges. Cool completely in pie plates on cooling rack, about 30 minutes.
Preheat oven to 350°F. In casserole dish mix both cans of soup, milk and tuna together. In a pot place 3 cups of water, once boiling add noodles, cook until soft. Drain and add to contents in dish. In the microwave steam the peas for 5 minutes, add to dish. Mix well. Bake in oven for 30 minutes. Let cool for 5 minutes.
Preheat oven to 350 degrees. Grease a 2 quart baking dish with cooking spray. In large bowl combine cream cheese, mayonnaise, shallots & garlic. Stir in artichoke hearts, spinach, tomatoes & cheese. *At this point you can wrap the baking dish in saran wrap and refrigerate overnight, or wrap in 2 layers of aluminum foil and freeze for 2 months (maybe even more). When ready to serve, remove from fridge or freezer and thaw (if needed) on counter before baking as directed. Bake uncovered for 25-30 minutes, or until the cheese that sticks out the top of the mixture begins to brown slightly. Serve with fresh vegetables or baked tortilla chips for dipping.
Preheat an oven to 350°F. Place the nuts on a baking pan in the middle rack of the oven. Bake for 15 minutes or until fragrant, stirring frequently. Cool for 10 minutes before use. Place one almond or pecan inside the date. Roll in powdered sugar if desired. Place on wax paper-lined baking sheet and refrigerate for at least 1 hour before serving.
In a small saucepan boil the garlic in 2 inches water for 15 minutes, or until it is tender, and drain it. In a bowl mash the garlic to a paste and whisk in the cream, the mustard, the lemon juice, and salt and pepper to taste, whisking until the mixture is thickened slightly. Add the oil, drop by drop, whisking, and whisk the vinaigrette until it is emulsified.
Heat the oven to broil. Cut a cross from the top about three-quarters of the way down into the figs. Mash together the butter, sugar, ground pistachios and flour and chill for 1 hour. Divide chilled filling into as may balls as you have figs, and poke onto into the mouth of each. Broil until the nut mixture is golden and the figs hot. Serve with whipped cream or creme fraiche.
Preheat oven to 250 degrees. Put roast in a pan that you can cover. Pour the juice in (enough to come up about 3/4 of the roast). Sprinkle with onion soup mix. Cover tightly with lid or aluminum foil. Bake at 250 degrees for about 5 hours. If you want to add vegetables, do so the last hour or so. The juices can be thickened to make a gravy (use whatever method you choose).
Preheat oven to 375°F. In a small bowl, combine flour, nutmeg, cinnamon, cloves, salt, and baking soda; set aside. In a large bowl, cream butter, brown sugar, and granulated sugar. Add egg, milk, and vanilla; mix well. Slowly add dry ingredients mixing well after each addition. Stir in oatmeal and unprocessed bran. Add raisins if desired. Drop by rounded teaspoonfuls onto a greased cookie sheet. Bake for 8-10 minutes or until done.
Crush berries with sugar, cover and let stand overnight. Press through a cheesecloth lined sieve, extracting as much juice as possible. Mix in lemon juice. Taste for sweetness if too tart, add sugar, stirring until dissolved. Pour into bottle, cover and refrigerate. Serve as is on the rocks in punch cups or small glasses, or, half fill a tall glass with shrub, add ice, and fill with club soda, or, pour into punch cups and top each serving with a scoop of tart sherbet.
Assembly Directions: Mix various batches of several kinds of oatmeal. Freezing Directions: Store sealed mixture in freezer or pantry. Serving Directions: To make one serving, scoop 1/2°C of the mixture in a bowl. Add 1°C water and microwave for 2-3 minutes. Stir and let stand for another minute.
Heat 1 tablespoon of the oil and the butter in a non stick frying pan over low heat and add the onion and thyme and cook for 10 minutes or until onion is softened and then add the sugar and balsamic vinegar and cook for a further 8-10 minutes till caramilsed. Heat the remaining oil in a non stick frying pan and cook the steaks for 1-2 minutes per side or until cooked to your liking (better I think to do a little under as it will go under the grill/broiler for a minute or two). Spread half a tablespoon of the horseradish cream over each baguette half and top with the steak and cheese. Place under a preheated hot grill/broiler and cook for 2-3 minutes or until cheese is melted and golden. Top with caramelised onion and rocket, halve each half baquette to serve.
In a medium bowl, whisk together the olive oil and balsamic vinegar. Stir in the basil, garlic powder, onion salt and tomato. Season with pepper to taste. Allow to sit for at least 15 minutes, stirring occasionally. Meanwhile, heat the vegetable oil over medium heat. Season the chicken with salt and pepper. Dip the chicken into egg, shake off the excess and then press into the breadcrumb mixture to coat. Heat the vegetable oil over medium heat in a large skillet. Place the chicken in the skillet and cook for 5 to 7 minutes on each side, until chicken is no longer pink in the center and it has a golden brown color. Reduce heat to low. Spoon the bruschetta over the chicken. Top with mozzarella cheese. Cover the chicken just long enough for the cheese to melt. Enjoy!
BEAT cream cheese and cranberry sauce with electric mixer on medium speed until well blended. Gently stir in whipped topping; cover. Refridgerate at least 1 hour or until ready to serve. serve with strawberries, red and green grapes, pineapple, kiwi or pears, cut into bite-sized pieces for dipping.
Drain pineapple well and place in large mixing bowl. Add sugar, cool whip, cranberry sauce, and sour cream. In a separate mixing bowl, peel & smash bananas with a fork. Now combine pineapple mixture and banana mixture and stir well. Add nuts, if desired. Spoon into cupcake papers placed in a muffin pan. Freeze. When frozen, remove from muffin pan and place in Ziploc bag. Remove cupcake liners prior to serving.
Cook noodles following package directions. Beat together all other ingredients except pineapple and raisins until smooth and creamy. Add drained pineapple and raisins and mix with noodles. Pour into greased baking dish. Bake at 350 degrees for 45 minutes or until knife inserted comes out clean. This can be frozen.
Mix first three ingredients together then fold in cool whip Pour into lined cupcake tin and freeze.
Melt chocolate in a saucepan or in the microwave and allow to cool slightly. Sift cocoa, corn starch, sugar and salt together in a large, heavy-bottomed saucepan. Slowly whisk in the half and half, then the egg yolks, then the milk. Stir in the chocolate (it will look curdled and clumped, but will melt together with cooking). Bring mixture to a boil over medium-high heat, whisking constantly and scraping the sides and bottom of the pot. A splatter screen might be helpful here if your pot is not very deep. As the pudding reaches the boiling point it will darken and thicken. When it boils, reduce heat to medium and stir with a wooden spoon for about two minutes, until it has reached the appropriate pudding consistency. Stir in butter and vanilla. Serve warm or chilled.
Place the bread cubes to soak in the milk in a warm oven, taking care not heat the milk beyond blood temperature. Have the blood ready in a large bowl, and pour the warm milk and bread into it. Stir in the cooked barley. Grate the beef suet into the mixture and stir it up with the oatmeal. Season with the salt, pepper and mint. Have ready 2 or three large roasting pans. Divide the mixture between them that they are not more than 3/4 full. Bake at 350F for about an hour or until the pudding is well cooked through. Keep in the refrigerator. When ready to cook, cut into squares and fry in bacon fat or butter until heated through and the outside is crisp.
Preheat oven to 425°. To prepare vegetables, place first 6 ingredients in a single layer on a jelly-roll pan coated with cooking spray. Lightly coat vegetable mixture with cooking spray. Sprinkle evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper; toss. Bake at 425° for 1 hour or until browned. Transfer vegetable mixture to a large bowl. To prepare pesto, combine basil leaves and remaining ingredients in a food processor; process until smooth, scraping sides. Spoon basil mixture over vegetable mixture, and toss to coat.
Place the rosemary, orange peel and cloves in a large teapot or heatproof jug. Pour over the boiling water. Set aside for 5 minutes to infuse. Divide the honey among teacups. Strain the tisane among the cups. Add a strip of orange rind and an extra rosemary sprig to each cup to serve.
Take 2 teaspoons of chili powder and 2 teaspoons of basil, mix, and dip raw chicken in mixture. Over medium heat, saute the garlic in olive oil. (To get optimal taste of garlic, mince well). Then add the chicken and saute until cooked (about 5-7 minutes). Place the chicken in the microwave or oven to keep warm. Deglaze the same pan with the rum. Slice the red pepper length wise and saute in pan. If necessary, add a little more olive oil. Dice the mango. Turn down heat to medium low. When the red pepper is still slightly crunchy, add the mango, brown sugar or cinnamon, and chili powder. If you like, you can substitute the chili pepper for hot sauce. Cook only for a couple of minutes, until the mango is warm and slightly mushy. If you like it spicier, add more chili powder or hot sauce. Add chicken to sauce in pan for a minute to rewarm. Serve over white rice.
Combine first 8 ingredients. Add ground beef and mix well. Divide meat mixture in half. For meatloaf: Shape half the meat mixture into 3 loaves and place in a large high sided baking dish. Don't allow the loaves to touch while baking. Bake at 350°F for 1 hour. Cool, wrap in heavy duty foil, label and freeze. To serve, thaw loaves and bake in 350°F oven for 30 minutes or until heated through. For meatballs: Shape into meatballs, using cookie scoop if available. Place on broiler pan so fat can drain while cooking. Bake at 350°F for 30 minutes. Divide into meal size portions. Freeze in single layer on cookie sheets until individually frozen. Then freeze meal size portions in bags. Add any of your favourite seasonings, herbs etc., to your taste. (We like Italian seasoning and I usually add some cayenne pepper).
In a bowl, combine the buttermilk and sour cream until smooth. Stir in the Parmesan cheese, basil, onion salt, and garlic. Cover and refrigerate for at least an hour.
In large bowl, combine cucumbers, 3 green onions, beans, corn, olives and salsa; toss to mix. Arrange about 1/2 to 2/3 cup corn chips on each individual serving plate. Top each with about 1 1/4 cups cucumber mixture. Top each salad with sour cream and additional sliced green onions. Serve immediately.
Unroll dough and separate into triangles as directed on the package. Break candy bars into shapes that will fit in the crescent roll. Sprinkle broken candy bits onto crescent roll. Roll crescent up as directed on package. Bake according to package. Warm Nutella up in microwave and drizzle over baked rolls. Enjoy!
Heat oil in a stockpot or large saucpan over medium heat. Add onions, carrots, and celery. Sautee until onions are translucent and begining to turn golden, about 10 minutes. Add tomatoes, bay leaves, and water/stock. Bring boil, then reduce to low heat, cover and simmer 40 minutes. Stir in kasha, cover, and cook 20 minutes more or until kasha is tender. Remove and discard bay leaves before serving.
Preheat oven to 350°F. Cook potatoes in water just like you would for mashed potatoes. (I chop the potatoes small so they cook faster). Once potatoes are cooked: cream with a hand mixer, adding 3 Tbl butter (or margarine) add cream, 2/3 cup shredded cheddar cheese and white pepper and salt. Whip until creamy, cover to keep warm while preparing the rest of the pie. In large skillet, add onions, garlic and 3 tbsp butter and saute until translucent and fragrant. Add ground beef and brown until no longer pink, making small crumbles. (Drain off half of the drippings). Add flour and onion soup mix. (this makes a roux) Mix well and simmer. Add beef broth, ketchup, Worcestershire sauce, Italian seasoning and cayenne pepper and combine thoroughly (will thicken) . Add Peas and corn and continue to simmer for about 4 minutes. Pour meat and vegetable mixture into casserole dish, 9x 13 casserole or large pie pan, top with mashed potato mixture and carefully spread to cover to edges, sprinkle remaining cheddar cheese. Place on baking sheet (just in case it spills over) in oven. Cook for 25 minutes or until golden brown. Let sit for 5 minutes and serve! Take in the great raves and Enjoy! Don't forget to leave your review ;) I would love to hear how your family enjoyed this dish!
Preheat oven to 375°F Grease a 9x13-inch baking dish. Saute vegetables and garlic in olive oil over medium-high heat for 2-3 minutes, or until vegetables have softened. Drain vegetables before adding to egg mixture. Combine liquid eggs and cooked vegetables in a medium bowl. Pour into prepared baking dish and bake for 20 minutes or until cooked through. Cool. Cut into 8 slices. Spread pesto on bread slices. Cover the bottom slice with a slice of cheese then with egg slice and another slice of cheese. Top with remaining bread, pesto slice down. Heat a large skillet over medium heat. Brush 1 side of bread with olive oil. Arrange sandwiches oiled side down skillet. Brush top side with oil. Cook until golden brown and cheese has melted, pressing down occasionally with spatula, about 3 minutes.
Bring a large pot of salted water over high heat to a boil. Add pasta shells, and cook according to package directions until al dente. Drain, rinse with cold water and reserve pasta. In a large pot, whisk together evaporated milk and chipotle puree over medium-high heat. Bring just to a boil, immediately removing from heat upon boiling. Add 3 tablespoons melted butter, eggs, mustard, salt and pepper, and whisk together. Add the reserved pasta and cheeses. Over low heat, stir slowly for 1 to 2 minutes until cheese has melted and is incorporated with the pasta. Finish with remaining 1 tablespoon of butter. Serve.
Butterfly the chicken breasts, and then cut them into 2" x 4" (approximately) strips. Pound flat. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add enough pieces of chicken that will fit in a single layer in the pan and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes (or until it is completely cooked through). Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other pieces of chicken and brown both sides in same manner. Continue cooking until all the chicken is cooked (you may need more butter and oil if the breasts are large). Remove pan from heat and add chicken to the plate. Into the pan add the lemon juice, 3/4c stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning (add more broth if you like less lemon flavor, we happen to like it VERY lemony). Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously (you can sprinkle flour at this point to thicken it a bit if needed, I like mine to be just thick enough to coat a spoon). Pour sauce over chicken and garnish with parsley.
Preheat oven to 350°F. Grease a 13 X 9-inch baking pan. In a large bowl, blend cake mix, bananas, buttermilk, cold coffee, and eggs. Beat 2 minutes at highest speed. Pour into greased pan. Bake 25 to 35 minutes or until bar springs back when touched lightly in center; cool. Mix frosting ingredients until smooth, frost bars.
Clean leeks well and chop in 1-inch pieces. Boil chicken broth and lemon juice, rind and butter. Add leeks and cook uncovered 12 to 15 minutes. Beat together cheese, cream and eggs until creamy and well blended. Add 1/2 cup cooking broth while stirring. Add to cooked leeks and simmer until thickened (light cream sauce). Add salt and pepper to taste. Grease pie plate. Dust with bread crumbs. Line with pie crust. Flute edges. Pour in leek mixture. Bake at 375° for 40 minutes until golden and custard is set.
Grate orange to to produce grated rind. Squeeze juice from orange and 1/2 lemon. In small saucepan, melt butter. Add bananas. Simmer till bananas are soft. Add remaining ingredients and serve hot.
Blend till you get desired consistency. Add as many ice cubes as needed. Also may add sugar to taste. I prefer not to.
Cut the tips from half the asparagus and set aside for garnish. (I use it all). Peel the lower woody parts of the stalks and chop into small pieces, or break the frozen ones. Peel and cube potatoes. Wash and finely chop leeks. Blanch reserved tips in boiling salted water for 5 minutes if used, then cool and set aside. Melt the butter in a large saucepan and cook the leeks gently for a few minutes, then add potatoes and chopped asparagus. Add stock and simmer for 20 minutes. Puree the soup in blender, food processor, or use hand blender. Place pureed soup back in saucepan. Add the creme fraiche and another tablespoon of butter and stir. Garnish with tips.
Preheat oven to 350 degrees. Spray a 9x9-inch cake pan with non-stick spray. In a large bowl, cream butter and Splenda. Beat in eggs and vanilla. In a separate bowl, mix graham cracker crumbs, baking powder, salt. Add dry ingredients to wet, mix well to combine. Add milk and walnuts, stirring until just combined. Spread half of mixture into prepared cake pan. Spread half of pie filling over top. Spread remaining batter carefully over apples and arrange remaining apple pie filling over top. Bake for 45 to 50 minutes. Place cake pan on a wire rack and let set for at least 10 minutes before removing from pan.
Dissolve gelatin in hot water. Add cream of mushroom soup, cream cheese and heat on low until blended. Add celery, green onion, mayonnaise, shrimp and stir well. Pour into mold and put in fridge until set, about 3 hours. Unmold and serve with crackers.
combine all ingredients except oil and place in fridge for at least 30 minutes, then form small patties. over med. high heat warm oil, then fry patties for about 5 minutes on each side. Be careful when flipping, they sometimes break but still are tasty!
Heat oven to 375 degrees. Bring a large pot of lightly salted water to boil. Drizzle a few drops of oil into the boilding water, add the pasta, and cook according to package directions. Drain well. Meanwhile, heat the milk in a small saucepan, but do not allow it to boil. Melt 6 tablespoons of the butter in a large (4-quart) pot and add the flour all at once. Cook over low heat for 2 minutes, stirring with a whisk. Whish in the hot milk and cook for a minute or two more, until thickened and smooth. Remove from heat and stir in the cheeses, salt, pepper and nutmeg. Add the cooked pasta and stir well. Pour into a 9 by 13 inch baking dish. Arrange the tomato slices on top. Melt the remaining 2 tablesppons of butter, toss with the fresh breadcrumbs to coat evenly, and sprinkle all over the top of the casserole. Bake for 30 oto 35 minutes, or until the sauce is bubbly and the pasta is browned on top. Let rest 5 minutes before serving.