HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°F. Whisk eggs and egg whites together in a medium bowl. Add tomatoes, Ancho chili powder and chopped basil. Add 1/4 teaspoon salt and pepper. Heat a medium cast-iron skillet or other ovenproof skillet over medium-high heat. Add canola oil. Season shrimp with remaining 1/4 teaspoon salt and pepper. When oil is hot, place shrimp in pan and saute 1 minute. Add shallot and saute 2 minutes. Add spinach and cook until wilted. Spread shrimp and spinach mixture evenly in skillet. Pour egg mixture into skillet. Use a spatula to lift shrimp and spinach mixture, allowing egg mixture to flow underneath. Sprinkle goat cheese on top. Once the frittata is set on the bottom, transfer to oven and bake 13 to 15 minutes, until puffy and golden brown. Remove from oven and let cool a few minutes before cutting into wedges.
In a large bowl, put diced apples, diced celery, drained pineapple, chopped cherries (about 1/2 the jar or as desired), and chopped walnuts. In a small bowl, mix together mayonnaise, 3 Tblsp. pineapple juice, and 2 Tblsp. cherry juice. Stir well and add more mayonnaise to get the right consistency. It should be like bottled salad dressing or a tad thinner. Mix with apple mixture, stirring until well coated. Chill, covered until serving time (about 1 hour). I never measure this so the amounts are a guess. You can use more or less of any of the ingredients.
Season chicken breasts with very little lemon pepper, salt and garlic. Combine parmesan, dried parsley, paprika and breadcrumbs. Roll seasoned chicken breasts in mixture. Oil skillet with a tablespoon of olive oil over medium heat. Place chicken breasts in skillet. Brown lightly on both sides. Place chicken breasts in oven for 10-15 minutes. In a small saucepan warm alfredo sauce and fresh parsley for 3-5 minutes. Pour sauce over chicken. You may sprinkle with fresh parmesan cheese. Serve with pasta.
Easy as pie -. Beat cream cheese until smooth. Gradually add in sugar. Blend in sour cream and vanilla. Finaly fold in whipped topping. Spoon into crust. Chill atleast 4 hours. Top with sliced strawberries.
Heat oil in a medium-size non-stick skillet. Add onion and red pepper and cook, over medium-high heat until the vegetables are soft and well browned (10 to 15 minutes). Add corn, tomatoes, salt, sugar and cayenne pepper. Heat until mixture starts to bubble over high heat, then reduce heat, cover and simmer until corn is tender. Check and stir occasionally. It will take about 20 minutes for fresh corn to cook and about 10 minutes for frozen corn. When corn is done, stir in half and half and cook until it is hot. Garnish by sprinkling with freshly ground black pepper and chopped parsley.
In crock pot, combine hash browns, kielbasa, broth and onions. Stir well and cook on low 6-8 hours. 30 minutes before serving, cut cheese into cubes and stir into soup. Cover and cook on high 30 minutes or until cheese is melted. We like this soup pretty thick, but if you prefer a thinner soup now is a good time to add some extra broth or milk. Wait until after the cheese has melted to add extra liquid so you can be sure of the consistency. Serve hot with crusty bread! To make this recipe A LOT healthier, use turkey kielbasa, fat free/low sodium chicken broth, and Light Velveeta. I routinely use these substitutions and the soup still turns out fantastic! If I have the time, I do like to remove the casings from the turkey kielbasa as I think they tend to get a little chewy when cooked all day. Just split them carefully with a knife and peel away the casings before chopping. Enjoy!
Preheat the oven to 325°F Line a baking sheet or jelly roll pan with parchment paper. In a small bowl, whisk together the flour, salt and baking soda. Set aside. In a separate medium bowl, whisk the egg whites until they're light and frothy. Add the sugar, cocoa powder, espresso powder (optional), oil and vanilla, whisking until smooth. Whisk the dry milk powder into the egg mixture, then whisk in the flour mixture, just until combined. Stir in 1/2 cup of chocolate chips. Pour the batter onto the parchment paper. Using an offset spatula, spread the batter as thin as possible, and then sprinkle the remaining chocolate chips atop the batter. Bake the bark for 20 minutes. Remove it from the oven, and using a sharp knife, cut it into squares. (Do not separate the pieces.). Return the bark to the oven and bake it for 5 more minutes. Remove the bark from the oven and allow it to cool completely on the pan before breaking apart the pieces.
You will need an Oven Safe Pan for this, or a Baking Dish you can use on the Stove. I used a Pie Dish on the Stove. Beat your Eggs, Add the Seasoning and Mozzarella Cheese. Stir, Set Aside. Turn Oven on to Broil. Heat a Pie Dish to Medium High Heat with the Butter until melted. Add the Chopped Onion, and Bell Peppers. Let Cook 2 -3 Minutes. Add Mushrooms. Cook another 2 -3 Minutes. Add Spinach. Cook until just barely Wilted. Add Eggs. Stir to Combine Veggies and Egg, lower heat to medium. Top With Cilantro. Cook about 3 -4 Minutes or until the egg is beginning to Set on top. Put the Eggs in the Oven for 3 Minutes. Top with remaining Cup of Mozzarella Cheese. Return to oven for another 3 Minutes or until the Cheese is beginning to Brown. Pull out, let cool 5 Minutes, serve with sliced cilantro and tomato as garnish. Heat a Medium Pan to Medium High Heat. Add Sausage and break it up with a Wooden Spoon. Stir it every couple Minutes until the Sausage is nice and Browned. Add your Syrup and Stir to Combine, Add more if you'd like. Remove from Heat and Serve!
Prepare jello and pudding according to directions on box; put in fridge until set, about 4 hours. Follow directions as above, using the cool whip and berries as top garnish. Chill until served. Serve in a punch bowl or glass trifle bowl.
Mix all ingredients. Drop by spoon onto a greased baking sheet. Bake at 350°F for 10 minutes. They never get brown. Sprinkle with confectioners' sugar.
Puree scapes and olive oil in blender or food processor until smooth. Stir in cheese and lime or lemon juice and season to taste.
In the bowl of a slow cooker, combine the beer, 3 cups water, the chilies, adobo sauce, cumin, onion, beans, pork, and 1 1/2 teaspoons salt. Set the slow cooker to high and cook, covered, until the beans are tender and the pork pulls apart easily, 4 hours. Using a fork, separate the pork into large pieces. Divide among individual bowls and top with the sour cream, salsa, and cilantro.
Make a pocket in each steak, cutting through the side. Fill each with two oysters, secure closed with a toothpick. Drizzle steaks with teriyaki sauce sauce and refrigerate until ready to BBQ. Toss on the BBQ for 8-10 minutes, or until your liking. Serve the steaks with fresh green salad and crusty bread.
Mix the potatoes with the cabbage or kale, egg, cheese, nutmeg and seasoning. Divide and shape into eight croquettes. Chill for an hour or so, if possible, to firm the croquettes and make them easier to fry. Toss the chilled croquettes in flour. Heat about a half an inch of oil in a pan until quite hot, and fry the croquettes about 3 minutes each side until golden brown. Drain on paper towels and serve hot and crisp.
Steam the carrots until fork-tender (time will vary depending on thickness of slice). When carrots are done steaming, melt butter in a pan and mix in brown sugar and vanilla extract until smooth. Toss carrots in sauce until coated and serve.
Pour first six ingredients in shaker with ice. Shake and pour into glass. Add coke. Stir.
Saute onion and garlic in margarine in large uncovered pot or dutch oven until onion is very soft and turning golden brown. Stir in curry paste. Saute for 1 minute. Stir in remaining 7 ingredients. Heat on medium, partially covered for 1 hour. Remove and discard bay leaf. Remove and reserve 2 cups soup. Process remaining soup with hand blender or in batches in blender until smooth. Combine reserved and pureed chowder.
In a heavy saucepan, melt 1 tbsp butter and saute green pepper and onion until soft. Place rice in a 2 quart casserole and layer as follows: half the crab, cheese, egg slices, remaining crab, remaining crab, green pepper and onion. To prepare sauce, melt 1 1/2 tbsp butter. Blend in flour, then milk. Cook and stir over low heat. Stir in mayonnaise, salt and pepper. Pour sauce over casserole ingredients, sprinkle with breadcrumbs and dot with remaining 1 tbsp butter, cut into bits. Bake at 350°F for 30-40 minutes.
Preheat oven to 350 degrees. Take a sheet of phyllo and brush with melted butter. Place another sheet on top and repeat until you have four sheets stacked up. Cut phyllo sheets into small equal squares that will fit into the cups of a mini muffin pan. Press each square into the cups of a mini muffin pan, making the phyllo form into a cup shape. Scoop a teaspoon of palmetto cheese into each mini phyllo cup. Sprinkle with chopped bacon. Bake for 10 minutes or until the pimento cheese has melted. Serve immediately.
Heat Canadian bacon as directed on package; place on bagel half. Top with apples; sprinkle evenly with cheese. Microwave on Medium (50%) 30 to 35 seconds or until cheese begins to melt. Serve warm.
In a small saucepan, heat olive oil at medium intensity and cook onion until it's transparent, about 3-4 minutes. Add bay leaf and cook 1 extra minute. Combien all ingredients, cornstartch at last, in saucepan and mix using a whisk. Bring to a boil stirring constantly. Lower heat and allow to simmer for 5-10 minutes. Remove from heat and filter sauce through a sieve. Serve immediately.
In a pot, melt butter. Add leeks, carrot, celery and onion and cook, stirring, until softened but not browned, about 8 minutes. Add potato, garlic, vegetable stock, saffron, salt and pepper and bring to a boil. Reduce heat and simmer until potato is almost tender, 15 minutes. Stir in beans and peas. Simmer until potato is tender and beans and peas are tender-crisp. Stir in cream and adjust seasoning. Simmer, stirring, until steaming, about 1 minute.
put all ingredients into a pot turn stove to medium if you have that setting otherwise set to low. cook until smooth stirring the mixture as much as possible.
FOR CAKE:. Grease and flour two 9" round cake pans. Combine sugar, oil, water, eggs and cake mix in a large bowl. Add sour cream and mix thoroughly. Pour batter into the prepared cake pans. Back at 350 for 45-55 minutes, or until toothpick inserted in center comes out celan. Cool layers in pans on a wire rack for 5 minutes; remove from pans by inverting onto wire rack, and continue to cool. Makes one double layer cake. FOR FROSTING:. Cream butter well in a large bowl. Add cocoa and powdered sugar, mix at low speed and add milk. Beat until creamy. Place on cake layer on a plate and spread icing evenly over the top. Set the second layer on top of the first and spread icing on the sides and top of the cake.
Soak Oat Groats for about 10 hours. Drain and rinse and then place jar mouth down at a 45 degree angle. Rinse and drain daily for two days. Soak Pitted Dates in water to cover for 1 hour. Place Soaked Dates, Sprouted Oats, Vanilla, Cinamon, Maple, Allspice, and Chopped Apple all in a food processor and blend. Place in a bowl and add Raisins, stirring by hand. Place in Bowls and garnish with Cinnamon. Serve and enjoy!
In a bowl, add the ricotta cheese, spinach, egg, and 2 teaspoons Italian seasoning; stir to combine. Cover and chill until ready to use. In a large skillet over medium heat, saute the chicken, mushrooms, onion, garlic and 2 teaspoons Italian seasoning in the oil; saute for 5-7 minutes or until the chicken is golden brown. Add in the undrained tomatoes, tomato sauce, carrots, and pepper. Bring mixture to a boil; lower heat and simmer uncovered, for 15-20 minutes or until mixture is slightly thick. Cook the lasagna noodles according to package directions; drain, rinse with cold water, and drain again. Prepare an oblong baking dish with nonstick cooking spray. Place 3 noodles side-by-side in dish. Spread half of the ricotta cheese mixture over the noodles. Spread one-third of the chicken mixture over the cheese layer. Sprinkle with 2/3 cup mozzarella cheese and 2 tablespoons parmesan cheese. Repeat layers ending with noodles. Spoon remaining chicken over the top. Sprinkle with remaining mozzarella cheese and parmesan cheese. Bake, covered, at 350 degrees for 35 minutes. Uncover and bake 5-10 minutes longer or until cheese is melted and bubbly. Let stand for 15-20 minutes before serving.
In a large bowl, combine the first five ingredients. In a small bowl, combine the mayonnaise, ranch dressing, sour cream, chives and pepper. Pour over ham mixture and toss gently to coat. Refrigerate until serving. Just before serving, spoon 1/2 cup ham salad into each cream puff shell; replace tops.
Lightly spray oil on a large cookie sheet. Roll out the dough on a floured counter and cut into 1 1/2 x 1 1/2 squares. Butter the top with soft or melted butter and cover with a clean kitchen towel. Let sit for 30 minutes. Bake for 12 minutes or until golden on top. Blessing mixture is the garlic, salt, onion powder, butter, olive oil. Place the "Blessing" mixture into a saucepan and keep it on low to keep warm. DON'T BOIL. Immediately after the rolls are done, place the rolls in a bowl and pour the Blessing over them and toss. Serve Warm. Optional: add 1/4-1/2 teaspoon of chopped rosemary and 1/2 teaspoon sweet basil in with the Blessing.
Combine all ingredients in a large bowl. Stir until well mixed. Press mixture into a slice tine, and refridgerate until set. Once set, cut into squares.
Peel and seed the cucumbers. Put the cucumbers in a blender or food processor. Pulse to chop. Squeeze the juice from 1 lemon and add the juice to the blender/processor. Add the rest of the ingredients. Blend 3-5 seconds. The dressing should be the consistency of liquidy applesauce.
Grate butter if refrigerated, microwave 20 seconds until soft, or use room temperature butter. Chop a basket of strawberries (about 2 cups). Important: Do not over chop strawberries. You will want the chew of the Strawberry to come through and deliver the strawberry flavor. Chop, lightly, pecans in food processor or use meat tenderizing mallet to break pecans into smaller pieces. Important: Do not over chop pecans. You will want the chew of the pecan to come through. in LARGE bowl, combine powdered sugar, salt, baking soda, chopped pecans and only TWO of the three cups of flour together. Set aside third cup of flour. The bowl used should be large enough to combine all ingredients together later. Separately, beat three eggs. Add vanilla, milk, and butter. mix gently together. ADD Step 5 (wet mixture) into large bowl used earlier to combine dry ingredients. Fold and mix lightly until combined and smooth. Preheat oven to 350 degrees. ADD bananas and mix (if bananas have not been blended yet, use a mashing utensil such as one used for mashing potatoes). Do not over mix bananas. You will want small chunks of banana for texture and flavor. ADD strawberries to mix and lightly fold. Combined mixture should be slightly fluid. ADD remaining flour in small parts until mixture maintains a light form. It should fall off a spatula, a little more formed than making pancake batter. Coat well, two bread loaf pans (metal or glass will do). Place mixture in equal parts into two loaf bread pans (see pan size in finished loafs picture). Place both filled pans in center oven. Bake 50 minutes. REDUCE oven temperature to 325 and continue to cook 30-40 minutes. Remove from oven, Cover with cloth and cool. Serve warm or cold.
In large glass bowl, combine all ingredients except chicken; mix well. Add chicken, turning to coat. Cover and refrigerate for 4 hours, turning occasionally; can be refrigerated for up to 24 hours if you want to make it ahead. Reserving marinade, place chicken, skin side down, on a greased grill over medium heat; close lid and cook for 10 minutes. Turn and brush with marinade; cook for 30 to 40 minutes or until juices run clear when chicken is pierced. For a less spicy version, replace above marinade with Portuguese Paprika Marinade: 1/3 cup dry white wine, 1 tsp grated lemon rind, 3 tbsp lemon juice, 2 tbsp tomato paste, 1 tbsp olive oil, 1/2 tsp paprika, 1/4 tsp salt, 1/4 tsp hot pepper sauce, and 2 cloves of garlic, minced.
Take ice cream out of freezer and let soften for at least 15-20 minutes. Chop up 4 Snickers bars into quite small pieces. Put ice cream in large bowl, and stir in Snickers Pieces and 1/4 cup caramel sauce. Spread softened ice cream into prepared pie crust. Cut up remaining 3 Snickers bars and sprinkle over ice cream pie. Lightly press down into ice cream. Then drizzle 2 tbl. of hot fudge and caramel sauce over pie. Freeze for at least 4 hours, or until firm.
In a small bowl, pour 1/2 cup boiling water on the raisins. Let rest 5 minutes, drain and put in a medium bowl. Add carrots and celery. Whisk the remaining ingredients and pour on the carrots. Serve immediately at room temperature or put in the fridge.
Combine the black and red pepper, paprika and garlic powder. Sprinkle evenly over chicken. Melt butter in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes on each side or until golden brown. Remove from heat. Top with chiles and cheese. Cover and let stand 2-3 minutes or until cheese melts. Sprinkle with additional paprika. (optional).
Place oven rack in center of oven and heat to 375. Thaw one sheet of frozen puff pastry dough for about 30 minutes, until flexible but still cold. Combine pumpkin, sugar and spices in a bowl. Set aside while preparing dough. Roll out dough until thin, about 1/16-inch, and cut into four large circles. Using your fingertips or a pastry brush, brush around edges of each circle with beaten egg. Spoon about 2-3 tablespoons of pumpkin mixture into centers of circles. Fold circles in half to cover mixture and seal the edges by crimping with a fork (dip fork in cold water each time to keep from sticking.) Brush tops of pasties with remaining beaten egg and sprinkle with a little granulated sugar. Place on ungreased cookie sheet and bake for 25-30 minutes in the center of oven until golden. May be eaten warm or cold.
Preheat the oven to 325 degrees. Butter an 9 x 13-inch square pan and set aside. In a small saucepan, melt the butter and bring it to just below a boil. Place the chocolate chips in a large bowl. Pour in the hot butter and let stand for 30 seconds. Stir until completely melted. Sift in the sugar and cocoa powder. Beat in the mascarpone, eggs, and vanilla, mixing until smooth. Gently fold the flour and salt into the batter. Pour the batter into the prepared baking pan and spread evenly. Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean. Cool for 10 to 15 minutes. To prepare the Ganache: Place the chocolate chips in a large mixing bowl and set aside. Place the blueberries and sugar in a small saucepan over medium heat. Cook and stir until mixture becomes sauce like and bubbly. Pour into a sieve or strainer that is placed over a bowl to catch blueberry liquid. Discard remaining blueberries. Pour blueberry liquid over chocolate chips. Bring the cream and butter to just below boiling point in a small saucepan over medium heat. Pour the hot mixture over the chocolate and let stand for 30 seconds. Stir the mixture until smooth. Spread the warm ganache over the brownies. Allow the ganache to set completely before cutting into squares. The ganache should be used for spreading while warm.
Spray your crockpot with cooking spray. This is an important step as I find that all overnight oatmeal recipes stick to the sides of the pot. If you have an older model without an insert that removes for cleaning, you may want to skip this and other oatmeal recipes, or slow cook during the day so you're available for intermittent stirring. Dump the apples, barley, oatmeal and cider in the crockpot, and stir well. Place the caramels on top. This can be done earlier in the evening, but wait until you go to bed to turn the crockpot on LOW. When you wake up, empty the yogurt into the slow cooker and stir. Let it warm through, stir again, and then spoon into serving bowls. Turn off the crockpot. Spoon the creamy apple goodness into serving bowls, discarding any parts that stuck to the sides of the pot. Drizzle with caramel syrup and ENJOY!
In a saucepan, bring first three ingredients to a second boil. Remove from heat, stir well, cover& refrigerate until chilled (or overnight). Cream together next six ingredients. Blend in the cold date mixture. Pour into a greased 13x9 cake pan. Top with chocolate chips& nuts, then sprinkle with sugar. Bake at 350 degrees for 40-45 minutes.
Place the chicken breasts in the base of the slow cooker and splash the vinegar over the top. Season with salt and pepper. Add the baby carrots and butternut squash around and on top of the chicken. Season with the Italian seasonings and more salt and pepper, if you like. Set the slow cooker on LOW for 8 hours. Prepare bread or toast. Serve Savory Slow Cooker Chicken and Butternut Squash with carrots and bread.
In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic). In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Let cool, then measure out in 10 ounce amounts to equal one "can" of condensed soup.
Open SPAM can and remove SPAM, set aside. Open both ends of can and wash thoroughly. Cut SPAM into 10 slices and fry until crispy. Let drain. In another pan, combine Soy Sauce, Mirin, and Sugar. Bring to boil over medium-high heat and then reduce to low. Add the SPAM slices to the pan and make sure they are coated in the sauce. Simmer on low until sauce thickens and then remove SPAM. Lay the sheet of Nori on a clean surface. Place the clean SPAM can on the lower third of the Nori. Fill the mold (the SPAM can) with rice and press flat until the rice is 3/4" high. Sprinkle rice with Furikaki and the top with a piece of the SPAM. Remove the mold and place it in a bowl of water to keep it clean. Fold the Nori over the SPAM and Sushi Rice and roll until it is completely wrapped. Moisten the end of the Nori to seal. Repeat this for the rest of the SPAM slices.
In large pan, heat 1 inch of water to boiling. Add carrots and bring water back to boil. Immediately reduce heat, cover pan and simmer about 10 minutes, or until carrots are crisp-tender. Drain well and transfer to serving bowl. Drizzle honey on top and sprinkle mint leaves over all. Toss gently to mix well and serve immediately.
Cook onion, carrot and bay leaf in margarine in 3 quart saucepan until onion and carrot are tender, about 5 minutes. Stir in flour and white pepper. Cook over low heat, stirring constantly until smooth and bubbly; remove from heat. Stir in broth and half and half. Heat to boiling over medium heat, stirring constantly; boil and stir 1 minute. Stir in cheese; heat over low heat, stirring constantly, just until cheese is melted. Remove bay leaf; sprinkle with parsley. Serve with crumpets. The New International Cookbook.
Cook peas as package directs and drain. Remove seeds and finely dice green peppers. Thinly slice onion and water chestnuts. Pare and coarsely grate carrots. Drain pineapple and mushrooms. Line a 9 x 13 baking dish with lettuce leaves. Layer vegetables and pineapple in dish. Combine frosting ingredients and spread evenly over the top. Cover dish and chill overnight. Before serving sprinkle grated cheese and bacon on top. Cut into squares.
Drain all fruits and placed them in a 2 qt. buttered baking dish. Combine cornstarch, curry powder, cinnamon, and sugar in small bowl. Sprinkle the sugar mixture over fruit. Combine melted butter and brandy and pour over fruit. Gently toss to coat all the fruit. Bake at 350 degrees for 30 minutes.