HumbleIntelligence/food-ner-1-Million huggingface dataset:
To make dressing: To a food processor or blender add all dressing ingredients except oil. Whiz together. With processor running, slowly add oil to dressing ingredients. Whiz until dressing emulsifies. Store in refrigerator until needed. To make salad: Place greens in a large salad bowl. Thinly slice onion and separate into rings, add to bowl. Peel, pit and slice avocadoes. Add to bowl. Peel oranges and cut into bite sized pieces. Add to bowl. You may use one can of mandarin oranges, drained, if you don't have fresh oranges. Toss all salad ingredients together. Add dressing just before serving and toss again. Makes 3/4 cup dressing and 6 servings of salad.
In a medium saucepan, saute green pepper in butter/margarine till tender. Remove green pepper. Blend in flour, then slowly stir in milk. Add soup and heat slowly, stirring constantly. Add vegetables, chicken or turkey, and green pepper. Cook on low heat about 10 minutes longer. Season with salt and pepper, to taste. Serve on patty shells, toast, rice or noodles.
Cook ziti as directed on package to a little more than adente. Brown ground chicken with onion, salt and pepper and garlic in a large skillet. In a separate skillet melt butter and add flour to make a rue. Add milk slowly, whisking together. Add nutmeg, salt and pepper. Heat spinach in microwave. Drain and pat dry. Add to meat skillet. Add ziti to meat and spinach and stir. Pour sauce over and stir. Put in a casserole and stir again. Put cheese on top of casserole and put in oven under broiler just until bubbly and brown.
Cut a pocket in each pork chop. Sprinkle with salt and pepper. In a large skillet, brown chops in oil on both sides. Cool for 5 minutes. Combine the pie filling and gingersnaps; stuff some of the mixture into the pocket of each pork chop. Set the remaining mixture aside. Secure pork with toothpicks. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Cover and bake at 350F for 25 - 30 minutes or until a meat thermometer reads 160 degrees. Discard toothpicks. In a small saucepan, combine cornstarch and apple juice until smooth. Stir in the reserved pie filling mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve over pork chops.
Fill a tall glass with ice. Add Caravella and top with cranberry juice. Garnish with lime wedge, if desired. Enjoy.
In a good sized bowl, place tomatoes, onion and peppers and stir well, then add cilantro. (Secret technique that actually produces a better taste) Place kosher salt in a mound in center of tomato mix, and dissolve with juice squeezed directly from the limes. Mix well and serve directly, or chill (the flavor improves if chilled overnight).
Heat the olive oil in a large pan, add the chorizo, and cook for 2 minutes. Add the chopped onion and garlic and season with salt and pepper. Cook gently over a low heat for 7-8 minutes, until soft. Add the tomatoes, broth and herbs, check the seasoning again and if necessary season with salt, pepper and a good pinch of sugar. Simmer with the lid on for a further 10 minutes or until soft. Add the uncooked pasta and continue to simmer for another 6-10 minutes stirring regularly or until the pasta is cooked. When you are ready to serve, add the spinach and boil for 1 minute or until the spinach is wilted. Taste and if necessary add seasoning. To serve: ladle the hot chunky soup into 6 warm bowls and sprinkle with some finely grated Parmesan and a drizzle of pesto.
Using a wisk and large metal mixing bowl, take 2 eggs and wisk eggs gently into the 1-1/2 cups of water, wisk together for about 30 seconds until well blended. Next, wisk in your flour and mix for about another 30 seconds. Add about a tablespoon or two of butter to heated fry pan, add about a ladle full of your prepared Scapel batter until it covers most of frypan, cook each side for about a minute and a half. Place cooked scapel on large dish, sprinkle about a tablespoon of grated cheese on Scapel and roll like a crepe, place aside to cool. You do not need toothpicks, Scapels should stick so cheese stays inside. Scapels should be served in a soup bowl with Collagen broth or homemade chicken broth. About 3 Scapels per bowl of soup enjoy!
Saute -- In a large pan, heat the oil. Add the garlic, onion and red pepper and saute for 2-3 minutes on medium until slightly soft. Beans and spinach -- Add the beans, seasoning and saute on medium high to high until cooked through, about 5 minutes. As they cook I like to take a fork and slightly mash the beans a bit to get a good consistency. I like to get them a little crisp and browned but not fried dark brown. Just a light browning is good. Add the spinach and break up as it cooks. If too dry you can use a little white wine, chicken broth or just water to loosen the sauce if necessary. Garnish with some good olive oil and ground pepper.
Lightly toast the bread, if desired. Spread with mayonnaise, bleu cheese, avocado, crumbled bacon, and vinaigrette. Assemble your sandwich with the remaining ingredients. Enjoy!
Set a large skillet over medium high-heat with the oil. Once hot, add the beef and break it up with a wooden spoon, cooking until no longer pink, about 5 to 8 minutes. Stir in the onion, garlic, potatoes and season with salt, pepper, cumin, and red pepper flakes. Cook until the onions have softened, about 2 minutes longer. Stir in the cilantro, tomato paste and Worchestershire sauce. Cook over low heat until the potatoes have softened, about 5 minutes. Remove from the heat and set aside to cool to room temperature. Roll out the pie dough and cut out into 4-inch circles. Fill half of them with the cooled mixture, about 1 to 2 teaspoons, and then top with another pie circle. Crimp together with a form to seal and place on a baking sheet lined with parchment paper. Preheat oven to 375 degrees F. In a small bowl, whisk together the egg and orange food coloring. Brush the empanadas with the egg wash. Reroll the scraps of dough and cut out into strips and place on top to form the lines of the basketball. Bake until golden, about 18 to 20 minutes. Remove from the oven and let cool slightly. Using the edible black pen, color the lines of the basketball before serving. Serve with chimichurri for dipping.
Combine sugar, sifted flour, baking powder, and salt. Rub in butter until mixture resembles fine breadcrumbs. Press half the mixture into a well greased 8x8" square pan. Dissolve baking soda in milk, add egg and nutmeg and pour over remaining sugar and flour mixture. Mix well, then spoon into pan on top of pressed in mixture. Sprinkle walnuts over. Bake in preheated oven at 350F for 1 hour. Allow to stand 15 minutes before turning out on to a wire rack to cool.
After eating all the pickles out of the jar, save pickle juice. Boil eggs and drain water off of them. Run cold water over them until they are cooled. Peel the eggs and drop them into the jar. Add the other ingredients and stir it into the jar. Put in the refrigerator and let them sit for about amonth or longer so they can marinate. Stir the ingredients every other day or so. These are really easy and quite yummy.
To make the rub: using a spice grinder or mortar and pestle, crush the peppercorns; place in a small bowl and thoroughly mix with the rest of the rub ingredients. To make the sauce: in a small saucepan, whisk together all the sauce ingredients with 1/4 water; simmer over low heat for about 10 minutes, stirring occasionally, to allow the sugar to fully dissolve and all of the flavors to blend; set aside while you grill the steaks. Allow steaks to stand a room temperature for 20-30 minutes before grilling. Press the rub into both sides of the steaks; lightly brush or spray both sides of the steaks with the olive oil. Grill over direct high heat until the internal temperature reaches 145° for medium rare, 8-10 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for about 5 minutes. Serve warm with the sauce on the side.
Slice rustic roll in half. Using one tablespoon of margarine, spread on each half of roll. Spread one tbsp of honey each half of roll. Using one tablespoon of honey mustard, spread on each half of roll. Using one tablespoon of margarine, spread on the outside of each half of roll. Put a slice of muenster cheese on the bottom half of roll, top with apple slices, put another slice of muenster cheese, and top with top half of the roll. Put sandwich in a nonstick skillet over medium/low heat. Cook for approximately 30 seconds to a minute on one side, then flip to the other side. The sandwich is done when the bread is browned, but not burned, and the apple/cheese is starting to caramelize. If you want the cheese to be more melted and the sandwich to be soft, put the sandwich on a microwaveable plate in the microwave for thirty seconds. Enjoy with chips and carrot sticks.
1.	Scrub the potatoes and place in a large pot of boiling, salted water. Boil until tender when pierced with a fork. Drain potatoes and let cool slightly. 2.	Finely chop the shallots or onion. Chop the white part and a inch or two of the green part of the scallions into 1/2 inch lengths. Finely chop the rest of the green parts of the scallion and reserve for a garnish. 3.	Melt the butter in a large skillet. Saute the 1/2-inch pieces of scallion, the shallots, the cumin, and the chile powder in the butter until soft, about 5 minutes. 4.	Add the diced tomatoes and cilantro, and cook until the tomatoes are soft and fragrant. Add the tablespoon of flour and stir briefly. 5.	Stir in the cream, anato and cheese, and heat until sauce just comes to a boil and cheese is mostly melted. Remove from heat. 6.	Slice potatoes into halves or wedges, and arrange potatoes onto a platter. Pour sauce over potatoes. Garnish with chopped green onion.
Fill sterilized pint jars really full with cherries. Add 1 teaspoon sweetener per pint. Fill jars with boiling water. Water bath can them for 25 minutes. For sour cherries double or triple the sweetener. Pressure cooker 5 lbs. for 10 minutes.
Heat oven to 400. In large skillet, brown ground beef with onion over medium-high heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Meanwhile, in medium saucepan, combine water, margarine and salt. Bring to a boil. Remover from heat. Stir in milk and potato flakes. Cover; let stand 5 minutes. Stir in greel chiles and 1/2 cup of the cheese. Drain beef mixture. Add enchilada sauce, chipotle chiles, cumin and oregano, mixing well. Bring to a boil; remove from heat. Spread beef mixture in ungreased shallow 2 quart casserole. Top with corn. Spread potatoes evenly over corn and top with remaining cheese. Bake at 400 for 13 to 17 minutes or until cheese is melted and filling is bubbly. Sprinkle with paprika and green onions. Top with tomato wedges; let stand 5 minutes before serving.
Rinse beans and cover with water and let soak overnight. Place all ingredients and beans in crock pot and cook for 6 hours. Enjoy!
Melt the butter in a thick bottomed saucepan, add the onion and celery and cook gently for about 5 minutes until transparent. Stir in the flour, mixing it in carefully to ensure that no lumps of flour are left; continue cooking gently for another 5 minutes, taking care that the vegetables don't brown. Remove from heat and add the kumara, then slowly add the stock' stirring to mix all ingredients. Return pan to the heat and bring soup to the boil, add the bouquet garni then simmer for 45-50 minutes, stirring occasionally. Take the pan off the heat, remove the bouquet garni and any foam that has formed. Allow to cool slightly then liquidize soup in a blender. Add seasoning to taste then re-heat if necessary before serving.
Preheat oven to 400° F. Boil potatoes for 10 - 20 minutes until tender. Let potatoes cool slightly and then slice as pictured. Mix ground Beef, chopped Onions, Paprika, Parsley, Salt and Pepper and form meat balls as pictured. Make Bechamel Sauce. Assemble Potatoes and Meat Balls as pictured and pour Bechamel Sauce over the top. Sprinkle grated Mozzarella over the top. Bake for 25-30 minutes at 400° F. until meat balls are cooked (160°F.) and top is browned.
CAKE: Preheat oven to 350° F/180°C. Line a 15 x 10-inch jelly roll pan (swiss roll tin) with parchment paper. Using an electric mixer, whisk yolks and sugar until thick and pale. Sift cocoa and starch over then fold in gently. Add chocolate and 2 tablespoons water and stir gently to combine. Using an electric mixer, whisk egg whites in a clean bowl until soft peaks form, then fold into chocolate mixture. Spoon mixture into prepared pan and smooth top. Bake in preheated oven for 12-15 minutes or until cake springs back when lightly pressed. Dust top of cake heavily with cocoa then cover with a piece of parchment paper. Invert cake, with paper, on to a work surface, then gently peel away the parchment paper. Working quickly while cake is still hot, gently roll up from long side, using paper as a guide. Let cool completely before filling. MASCARPONE FILLING: Combine marmalade, liqueur and 2 tablespoons water in a small saucepan and stir over low-medium heat until combined and marmalade has melted. Combine with mascarpone in a bowl and whisk until thick. Stir in pistachios. Gently unroll cake and spread with filling, leaving a half inch (2 cm) border. Re-roll cake (it may crack a little), then wrap in foil and refrigerate for 30 minutes or until filling is firm. Cake will keep, refrigerated, for up to 3 days. Serve topped with raspberries, edible flowers or mint sprigs. *The cream filling may be made without the marmalade and pistachio's. If desired, you may make a cream filling with just the mascarpone cheese and orange liqueur. **Tips: Grease the jelly roll pan before lining it. This will make the paper sit flat and adhere to the corners. To fold egg whites into a batter, always use a large metal spoon and a light hand to preserve the air. Start by stirring 1/4 of the egg whites into the batter to lighten it, then gently fold in remaining egg white. Potato flour (potato starch) is available at most supermarkets in the baking or flour section. For the best flavor, use a dark chocolate with at least 60 % cocoa solids.
In a medium-sized pan, cook the apples, sugar, Greek honey and cider until it resembles applesauce (a thick puree). Allow to cool. In a large bowl, mix together the FAGE Total 0% and half the cold Granny Smith apples. Crush or blend the graham crackers, until they look like bread crumbs. Spoon half the remaining Granny Smith apples into four small wine glasses. Fill half-full with the yogurt mix; add another layer of Granny Smith apples, followed by the remaining FAGE Total 0%. Top the glasses of with graham cracker crumb, and then chill for 1 hour. Serving suggestion: Try using your favorite cookie instead of graham crackers, e.g., ginger snap or chocolate chip.
Puree all the ingredients, except the chicken, in a food processor until almost smooth. Pierce the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.
Soak beans for 2 hours, then drain. Combine beans with 3 quarts water, soup bones, onion, garlic, salt, spike seasoning, and bouquet garni. Bring to a boil, cover, and reduce heat to simmer. Let simmer for 80 minutes, then add the rice. Let simmer until ham and beans are tender and rice is cooked (40 minutes). Discard bouquet garni and bones. Cut up the meat and return it to the soup. Reheat and serve with flatbread.
In a large bowl, with fork, lightly mix peanut butter, ground chuck, salt and pepper just until combined Divide into 5 burgers, about 1/2 cup for each one. Flatten gently. Arrange in large skillet, not overlapping. Cook over medium heat about 4 minutes to a side or until done to desired doneness. Serve in buttered buns.
Serve one of four ways:. Straight up - Perfect as after dinner drinks and usually served at room temperature. On the rocks - If a cold drink is preferred liqueurs can be chilled and served over ice cubes or mixed with crushed ice. Served with coffee. Liqueurs can be mixed with cream or other mixers to create some really good and extremely colorful liqueur cocktails.
Bake cake as directed, in 2 9-inch layer pans. Cool completely, then slice cakes in half so you have 4 rounds. Pour Kahlua into a glass measuring cup; sprinkle with gelatin. Let soak 5 minutes, then heat in microwave for 20 seconds, or until warm to the touch so gelatin will dissolve when stirred. Beat whipping cream; gradually add sugar until soft peaks form. Fold in the dissolved gelatin mixture. Lay cake rounds on counter. Evenly divide whipped cream on each cake, leaving sides bare. Sprinkle each layer with chopped bars. Stack cakes. Refrigerate at least 2 hours uncovered, to allow gelatin to set.
Mix first 8 ingredients, then heat next 3 and add gradually into first mixtures. Grease 13X9X2 inch cake pan and cover bottom with 2 cups miniature marshmallows. Pour batter over that. Bake at 350 degrees (preheated oven) for 35-45 minutes. Pour icing over warm cake. ICING FOR COCA COLA CAKE: Heat margarine, cocoa, Coke and vanilla. Pour over the powdered sugar and mix. Add nuts. Add frosting to the cake. Cool before serving.
Lamb: Trim fat from lamb. Cut slits all over lamb; insert garlic slivers in each. Sprinkle all over with salt and pepper. Lay bay leaves in centre of roasting pan; place lamb on top. Drizzle with 1 tbsp of lime juice. Roast in 400°F oven for 30 minutes. Reduce temperature to 325°F Whisk together the remaining lime juice and oil; spoon over lamb. Baste with pan juices for 15 minutes until lamb reaches desired doneness, about 1 hour for medium rare or internal temperature of 150°F. Sarsa: In a small skillet, toast rice over medium heat until nutty brown, 5 to 7 minutes. Place in spice grinder or blender and process into fine powder. Transfer to bowl; set aside. Add oil to skillet; increase heat to medium- high. Add shallots and garlic saute until lightly browned. Add liver; saute until seared. Reduce heat to low; add paprika,turmeric, pepper, cayenne and cloves. Cook, stirring for 30 seconds. Add stock and bring to a boil; remove from heat and let cool slightly. Scrape mixture into blender; puree and transfer to saucepan. Stir in soy sauce, sugar, vinegar and 1/2 cup water; add bay leaf. Bring to a simmer; stir in the rice powder. Simmer over low heat, stirring often, until thick and smooth, 15 to 20 minutes. Remove bay leaf and transfer to a bowl. Carve lamb; serve with sarsa.
In medium bowl, mix all crust ingredients. Press mixture firmly against bottom and side of 9-inch glass pie plate. In large bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in lime peel and lime juice. Refrigerate 1 hour or until very thick but not set. Beat gelatin mixture with electric mixer on high speed about 4 minutes or until thick and fluffy; set aside. In chilled large bowl, beat whipping cream and powdered sugar on high speed until stiff peaks form. Fold whipped cream and crushed strawberries into gelatin mixture. Pour into crust. Refrigerate about 8 hours or until set.
First, start caramelizing the onions: heat 2 tablespoons oil in a large skillet over medium heat for 1-2 minutes. Place the onions in the skillet and let cook, without stirring, for 5-8 minutes, until the bottom sides have started to brown. Once the bottom sides have started to brown, reduce the heat to low and continue cooking, stirring occasionally, until the onions are thoroughly browned, about 20 minutes. After the onions have been cooking for about 15 minutes, start cooking the potatoes. Heat remaining 2 tablespoons oil in a separate skillet over medium heat for 1-2 minutes. Add potatoes and cook, covered, until the potatoes are easily pierced with a fork, about 15 minutes. Stir occasionally. Stir the Thousand Island dressing into the potatoes and stir gently to coat. Tear each slice of cheese into four pieces and place on top of the potatoes. Place the lid on the skillet and cook 1-2 minutes, until the cheese has melted. Top with caramelized onions and serve.
Combine the flour, salts, pepper, and ginger. Sprinkle over beef cubes. Brown beef in hot oil in Dutch oven. Add tomatoes (with juice), onions, vinegar, molasses, and water. Bring to a boil, cover, and simmer about 2 hours. Add carrots and raisins and simmer 30 minutes longer, or until carrots are tender.
In a heavy saucepan, combine sugar, cornstarch, lemon rind, lemon juice and egg yolks and milk. Cook on medium heat until thick, stirring constantly. Add butter and let mixture cool to room temperature. Stir in sour cream and pour filling into pie shell. Cover with whipped cream. Store in refrigerator. "From Simple Meals (Lively50)" - - - - - - - - - - - - - - - - - -
heat oil in skillet, add chops, season and saute about 5 mins per side until cooked through. remove to plate and keep warm. toss mushrooms in flour, add to pan. add chicken stock cook a few minutes until thickened. add cream, nutmeg and salt& pepper to taste. spoon sauce over chops, serve.
Heat olive oil in a braising pan, add bacon and bay leaves. Cook bacon until tender and remove grease except for 2-tablespoons. Add Maui onion and garlic. Saute' 2-3 minutes. Add Zinfandel Wine and reduce by one half. Add chicken stock, sweet chili sauce, Brussels sprouts, Blue Lake Green Beans, sea salt, white pepper and stir the vegetables. Add fresh herbs and bring to a full boil. Reduce to a simmer for 20-minutes or until vegetables are tender. Season with fine sea salt and white pepper to taste. Add fresh lemon juice, lemon zest and stir vegetables. Serve in warm bowls. Garnish with Fresh Parsley Sprigs.
Put the lentils in a medium pot and cover with water by 1 inch. Add the bay leaf and garlic and bring to a boil. Cover and lower the heat so the lentils bubble gently. Cook until just tender but not burst, 20-30 minutes, checking occasionally to make sure there is always enough water at the bottom of the pan to keep the lentils from burning. Squeeze the juice from one of the lemons into a large bowl. Peel the other lemon and chop the segments roughly into small pieces, taking care to remove the seeds. Add the segments to the bowl along with the olive oil, capers, and chives. Sprinkle with a little salt and pepper and stir. Drain whatever water remains from the lentils and stir them into the dressing while still hot. Let rest, stirring occasionally to distribute the dressing, until they cool for a few minutes. Taste and adjust the seasoning and serve warm or refrigerate for up to several days.
Core the apple using an apple core-er. Halve apple slices again. Place in freezer-quality microwave-safe plastic zippered bag. Put remaining ingredients in the bag. Seal bag and shake well to mix ingredients. Reopen bag just a touch to vent. Microwave on High for 2 minutes- longer if you use a big apple. Carefully (it will be HOT and steamy) open bag and pour over plain or cinnamon-sugar pita chips, flour tortilla chips, oatmeal or ice cream.
Preheat oven to 350°F. To prepare Pastry: Combine flour, 1 Tbsp sugar, dash of salt in a small bowl. Combine cream cheese, butter and milk in large bowl; beat with a mixer at medium speed until well blended. Add flour mixture; beat at low speed until just blended and crumbly. Press into a ball. Turn dough onto a lightly floured surface, knead lightly 3 to 4 times. Divide dough into 24 portions, Place 1 portion in each of 24 mini muffin cups coated with the cooking spray. Using your fingers, press dough into bottom and up sides of cups. To prepare filling: divide pecans evenly among muffin cups. Combine brown sugar and remaining ingredients in a small bowl; spoon about 2 teaspoons filling over pecans in each muffin cup. Bake at 350°F for 20 minutes or until pastry is lightly browned and filling is puffy. Cool in cups for 10 minutes on a wire rack. Run a knife around the outside edge of each cup and remove them from the pan, allow to cool completely on a wire rack.