HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel, seed and mash the avocadoes. Add the onion, lime juice, garlic powder, salt & pepper. Mix well. Serve with tortilla chips.
In a very large stock pot, combine tomatoes, pasta sauce, tomato paste and beef broth. Over med/high heat, bring mixture to a boil. Reduce heat and simmer covered for 15 minutes. Wash and rough chop carrots, celery (including tops), and green peppers into 1 inch cubes. Wash, trim and cut green beans into 1 inch lengths. Chop green onion into 1/4 inch lengths. Add all vegetables to simmering pot. Stir to combine. Add chili powder, cayenne, mustard, salt, black pepper and paprika to soup mixture. Stir and simmer on low for 60 - 90 minutes. -------------------------------------------. Soup Diet - Day #1. Eat as much of any fruit you want EXCEPT BANANAS. Eat only soup and fruit today but eat all you want. ------------------------------------------. Day #2. All Veggies. Fill up on fresh vegetables (salads etc). Eat all the soup you want and have a large baked potato with butter at dinner time. But NO FRUIT TODAY. -------------------------------------------. Day #3. Eat all the soup, fruit and veggies you want, but NO POTATOES. If you haven't cheated you will have lost. 5-7 lbs by tomorrow morning. -------------------------------------------. Day #4. Bananas and skim milk. Eat at least 3 bananas and all the milk you want today. Remember, you can have soup anytime you want. --------------------------------------------. Day #5. Beef and Tomatoes. You can have up to 20 ounces of beef and 6 tomatoes in any style you like. Remember to eat soup too. -------------------------------------------. Day #6. Beef and Vegetables. Eat all the beef and veggies you want today. You can have 2-3 steaks if you want, with green leafy vegetables. But NO POTATOES. Don't forget to have soup. --------------------------------------------. Day #7. Brown rice, unsweetened fruit juice, and veggies today. Eat all you want whenever you want and have soup as often as you can. The soup is the key -- --------------------------------------------. If you haven't cheated, you should have lost 10 - 17 lbs. Prescription medications will not be affected by this diet, but check with you doctor before you begin the diet just to be sure. Remember; The more soup you eat, the more weight you will lose.
Stir Tang into reserved pineapple juice. Add lemon pudding mix and stir well. Combine pineapple, mixed fruit, oranges, and cherries; add to pudding mixture, tossing well. Refrigerate until ready to serve. Just before serving, slice and add bananas.
Preheat oven to 375°F Spray a large baking sheet with cooking spray. Separate the dough into 10 biscuits. Separate each biscuit into 2 layers. Wrap each meatball with a layer of dough to make a ball, pinching the edges to seal. (place the pinched edges on the bottom.). To make a creepy crawler, line up 10 dough covered meatballs in a squiggle pattern. Poke the shoestring potatoes (I used the chow mein noodles) in both sides of each ball to make the legs, and two poked into the top of the "head" for antennae. Bake 13 to 16 minutes or until golden brown. Make a face out of olive slices. Place olive slices, pickle slices, carrot slices, or whatever at random points along the creepy crawler for interest. Serve the creepy crawlers with ketchup, mustard, or whatever you might like.
Brown pork chops on both sides in 2 Tablespoons of oil. Place pork chops in the bottom of crock pot. Mix other ingredients in a small mixing bowl and pour over chops. Cook on Low for 6 hours or on High for 4 hours.
Drain the tofu and cut into 6 slices. To Make Herb Crust: Combine all the ingredients except the oil in a shallow bowl. To Make Mushroom Gravy: Saute the onion in olive oil over medium high heat. Stir it often for 5 minutes, or until it is browned. Add the rosemary, the mushrooms and a pinch of salt. Add the broth, and simmer it until the mushrooms are tender, about 10 minutes. Meanwhile, heat the vegetable oil in a large skillet over medium high heat( be careful not to burn it). Then coat the tofu cutlets with the herb crust. Place in the oil, and fry 4-5 minutes on each side until golden brown. Drain on paper towels. Heat the gravy over high heat.Mix the cornstarch with 1/4 cup cold water; whisk into the gravy until it's thickened, and remove from heat. Spoon the mushroom gravy over the tofu cutlets. Serve and enjoy!
In a large skillet over medium heat cook the ground beef with onion and garlic until no longer pink; drain fat. Add in the package of taco seasoning mix; cook stirring for 5 minutes. Prepare the enchilada sauce according to the package directions. Pour 1/4 cup of the sauce into the bottom of a greased 13 x 9-inch baking dish. Place an equal amount of ground beef mixture on each tortilla, then sprinkle grated cheddar cheese. Sprinkle the black olives over the top of the cheese (reserve about 1 cup cheddar cheese for the top). Roll each tortilla up and place seam-side down on the sauce in the baking dish. Drizzle the remaining enchilada sauce over the enchiladas. Sprinkle with remaining cheddar cheese. Bake for about 20 minutes (no more than 25 minutes or the enchiladas will get too soggy). Bake at 350.
Cut bacon strips in half. Wrap a piece of bacon around each scallop; secure with toothpick. Arrange the wrapped scallops on a baking sheet. Broil 5 inches from heat for 3 minutes per side, or until bacon is crisp. In small skillet, melt butter; add garlic and saute 1 minute,. Add broth and bring to a boil. Cook 2 minutes. Place scallops in large bowl; pour broth over, Gently toss to coat.
Soak garbanzo beans for six hours or overnight. Rinse garbanzo beans and place them in the pot with 3 cups of water. Bring to boil for an hour or until fork tender. Drain beans, reserve the cooking water and rinse with cool water, set aside. Place sesame seeds and olive oil in food processor and combine. Add beans and spices and blend until combined. Add Back reserved cooking water until the hummus is as creamy as you like. While cooking beans also cook you pasta according to the package directions. Drain and immediately return to the hot kettle. Stir in one cup of prepared hummus.until pasta is well coated. Gently stir in remaining ingredients. Salt and pepper to taste and enjoy!
Line an 8-inch square baking pan with enough parchment paper for it to extend over the edges of the pan. In a heavy pot melt the butter, then stir in the sugar, condensed milk, corn syrup and instant coffee granuals. Don't forget to use your candy thermometer and boil the mixture over medium heat, making sure to stirr constantly, for 15 - 20 minutes until the desired temperature is achieved (248 degrees F - 120 C). Next remove the pot from heat and remove the candy thermometer and stir in your coarsley chopped nuts. Pour quickly into the prepared pan and spred spread evenly, when cooled cut into 1" squares and enjoy!
Heat whipping cream in double broiler. Break chocolate into smaller pieces and melt in cream. Use a whisk to mix chocolate and cream. Divide into a small Ice Cube tray (10 - 12 cubes) and freeze for 2 hours or until firm. Follow recipe for Hot Chocolate Fudge Cake. Replace Step 3. Divide 1/2 batter evenly among 10 (4-ounce) ramekins; place 1 chocolate ice cube in the center of each and top with remaining batter. Arrange ramekins on a jelly-roll pan. Cover and refrigerate 4 hours or up to 2 days. (You can refrigerate longer than 2 days.).
* In a bowl whisk beer and salt into flour until smooth. Drain sardines and pat dry. Cut lime into 8 wedges. * In a 3 quart saucepan heat oil over moderately high heat until a deep-fat thermometer registers 375°F Working in batches of about 8 and holding sardines at head end to avoid breaking, dredge fish in batter to coat completely, dragging lightly against side of bowl to remove excess, and fry, stirring, until golden, 2 to 3 minutes. With a slotted spoon transfer sardines as fried to paper towels to drain. * Fry lime wedges in oil until they begin to turn golden, about 30 seconds, and transfer to paper towels to drain. Serve sardines with lime. * Yield: 2 servings.
To make the filling, heat the sesame oil in a wok and stir-fry the tofu until golden. Set aside. Stir-fry the ginger, garlic, bamboo shoots, spring onions and onion for 2-3 minutes or until just tender. Season with salt and add the shaved coconut and stir to combine. Remove from the heat, set aside and keep warm. To make the batter, sift the rice flour, turmeric, salt and sugar into a mixing bowl. Stir in the coconut milk, sunflower oil and water until well combined and the batter is smooth with the consistency of pouring cream. Heat a large, non-stick frying pan over a medium to high heat, and lightly grease with a little sunflower oil. Pour in enough batter to cover the pan and swirl around to make a thin crepe. Cook on one side only for 3-5 minutes or until golden and crisp. Make, fill and eat pancakes one at a time. Fill the crepe and fold over, then transfer to a serving platter. Serve the herbs and lettuce on a separate plate. Wrap portions of the crepe and some herbs in the lettuce lie san choy bau. Add a squeeze of lime. Then repeat until all the crepe batter has been used.
in nonstick skillet saute beef over med-high heat, breaking up with a spoon until no longer pink, about 5 minutes. drain off fat. transfer to a bowl. add oil to pan, fry onion, and jalapeno (if using) until golden, for about 4 minutes. add curry paste, cook stirring until fragrant, about 1 minute. stir in beef, tomatoes, potatoes and salt, cover and simmer until potatoes are tender, about 15 minutes. add peas, half of the coriander and the mint, heat through. sprinkle with remaining coriander and serve.
In medium bowl stir together turkey, salami, cheese, green onions, mayonnaise, pepperoncini peppers, salad dressing and red pepper. Cover and refrigerate at least 1 hour. Just before serving, stir in tomatoes. Serve with KEEBLER TOWN HOUSE FLIPSIDES Original crackers.
Set oven to 350 degrees. In a mixing bowl, cream butter, shortening and sugar. Add the eggs and extracts; mix well. Combine the next seven ingredients; gradually add to the creamed mixture. Shape into 1-inch balls; roll in sugar. Place 2-inches apart onto a ungreased baking sheet. Bake for 10-15 mins, or until lightly browned.
Combine pork, water chestnuts, green onions, soy sauce, salt, cornstarch and ginger in medium bowl; mix well. Place 1/2 teaspoon pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold. Turn over; moisten one corner with water. Overlap opposite corner over moistened corner; press firmly. Heat oil in wok or large saucepan over medium-high heat to 375°F Deep fry wontons, a few at a time, 2 to 3 minutes, or until golden brown and crispy. Drain on paper towels. Serve warm with catsup and hot mustard or sweet & sour sauce, as desired.
Place greens on serving platter. Arrange bacon slices, tomato, and avocado on greens. Serve with dressing.
In a small saucepan combine the beef stock, garlic and vegetables. scallion, bay leaf, pepper and barley. Simmer until barley is tender, about 15 minutes.
Heat the oven to 130°C/110°C fan/Gas 1, line two baking trays with greaseproof paper. Whisk the egg whites in a clean bowl until they form stiff peaks, gradually whisk sugar into egg whites until smooth and glossy. Using a spoon spread evenly several small circles onto the baking trays. Bake in the oven for around 30-40 minutes until they are crisp then leave to cool on a wire rack for 10 minutes. Whip cream until moderately stiff, but be careful not to over whip. Wash fruit and cut into bite size pieces. Crush meringues up roughly into a large serving bowl and add cream and fruit, mix until fully incorporated. Enjoy!
Preheat the oven to 350 degrees F. Slice the garlic cloves very thin. Place sheets of parchment paper on a baking sheet, then place the sliced garlic between the sheets. Bake at 350 degrees F until the garlic slices are dry, about 15 minutes. Remove baking sheet from oven and allow garlic to cool. Transfer the cooled garlic to a grinder, then add the salt, peppercorns, mustard powder, and chili powder, and grind all into a powder. Serve over popcorn, added to potato chips, or as a dry rub on meats and seafood.
In a shallow dish place the escalopes and pour over the lemon juice. Set aside and marinate for 30 minutes, basting occasionally. Remove the veal from the marinade and dry them on paper towels. Discard the lemon juice. Season flour with salt, pepper & paprika. Place the flour on a plate and, one by one, dip the escalopes in it, shaking off any excess. Set aside. In a large frying pan, melt 3 T of the butter over moderate heat. When the foam subsides, place the escalopes in the pan. Fry them for 3-4 minutes on each side or until they are lightly and evenly browned. Pour in the white wine and bring to the boil. Cook for a further 2 minutes, stirring constantly. With tongs or a slotted spoon remove the escalopes from the pan and place them on a warmed serving dish. Set the dish aside and keep warm while you make the sauce. Add the remaining butter to the pan and melt it over moderate heat. When the foam subsides, add the mushrooms, chives or scallions, salt, pepper and nutmeg to the pan and stir well to mix. Cook the mixture for 3 minutes or until the mushrooms are tender. Remove from the heat and stir in the cream. Pour the sauce over the escalopes and serve at once. Suggested accompaniments: creamed potatoes, petite peas, well-chilled bottle of Rudesheimer wine.
Combine 1/2 of the crumbs with dates, marshmallows, nuts, whipped cream and vanilla. Place mixture on a large piece of wax paper. Shape into a roll about 3" in diameter. Coat with remaining graham cracker crumbs. Firmly wrap up roll. Chill 12 hours or longer. Serve in 3/4-inch slices topped with whipped cream.
Heat 1 tbsp oil in a large heavy saucepan. Brown the beef; add the onion and brown lightly on the cut side. Add the bay leaf and water. Heat over medium heat until almost boiling. For a clearer broth, do not let boil. Cook, uncovered, at a gentle simmer for 2 hours. Strain broth through a sieve lined with dampened paper towels. Chill overnight and finish soup next day or continue with recipe. Pull meat into strings; set aside. Heat the remaining oil in saucepan. Add chopped onion, celery and carrot. Saute until golden, about 10 minutes. Stir in garlic, saute 1 minute more. Add the mushrooms, saute until golden, about 10 minutes. Season with salt and pepper. Add the shredded meat and broth to the sauteed vegetables; stir in parsley, frozen vegetables and orzo. Heat to boiling. Simmer, uncovered, until orzo is tender, about 15 minutes. Season to taste with salt and pepper.
Place ham in large pot and cover with water. Boil to make ham broth. Cut ham into cubes and set aside. Place potatoes in broth to cook while you are mixing dough. In large mixing bowl, mix flour, eggs, and milk to form soft dough. You may need to add a little more milk. Roll dough to 1/8" to 1/4" thickness (depending on preference). Cut dough into 1" by 3" rectangles. Drop dough into broth one piece at a time. Cook until dough is done. Add ham. Salt and pepper to taste. Add parsley for color.
Spray a baking sheet with cooking spray and line with parchment paper. Spray parchment and sides of pan. Place 1/2 cup cold water in a small bowl and sprinkle the gelatin over. Let sit. until gelatin firms, about 3-5 minutes. In a medium saucepan fitted with a candy thermometer, combine granulated sugar, 1/2 cup corn syrup and remaining 1/2 cup of water. Stir over medium heat until the sugar dissolves, then turn the heat up to high and stop stirring. Cook until the syrup reaches 240 degrees, about 6-8 minutes. Add remaining 1/2 cup corn syrup to the bowl of a stand mixer fitted with a whisk attachment. With the mixer on low, add the gelatin, then slowly pour in the hot syrup down the side of the bowl. Gradually increase speed to medium high and whisk until mixture is light and fluffy and has tripled in volume, about 7-8 minutes. Remove bowl from stand and drip about 5-6 drops each of pink and yellow food coloring and 4 of green food coloring gel. Use a rubber spatula to fold colors into streaks but do not not mix to completely combine. It should only take 1-2 folds. Spread onto prepared baking sheet and let set for 4-6 hours. In a medium bowl, whisk to combine confectioners sugar and cornstarch. Use a sifter to coat the top of the fully set marshmallows with the mixture. Flip the pan onto a clean work surface, and dust with more of the confectioners sugar and cornstarch coating. Using a 4-inch castle-shaped cookie cutter, cut the marshmallows into shapes.
Start with preparing all the vegetables and set them aside. Brown ground beef and sausage well and set aside. Saute all the vegetable in the olive oil until they are soft. Add the browned meat. Puree the tomatoes in a separate bowl and add to the vegetables/meat. Add the spices, salt, sugar and pepper. Let it simmer for about an hour. Add the wine and taste to see if more salt/pepper is needed. Simmer for another 30 minutes to an hour. Serve with mini farfalle or mini penne and some good parmesan cheese.
Whisk together the flour, baking soda and baking powder ina bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, ginger, cinnamon, cloves and salt and mix on medium speed until the ingredients are thoroughly incorporated, about one minute. Reduce the speed to low, add the egg, and mix until thoroughly incorporated, about one minute. Raise the speed to medium and mix for 5 seconds more. Do not overbeat. Pour in the molasses and mix until combined, about 30 seconds. Reduce speed to low. Gradually add the flour mixture, scraping down the sides of the bowl as needed, and beat until the dry ingredients are just incorporated. Divide the dough into two equal parts, flatten into discs and double-wrap in plastic wrap. Refrigerate for at least 2 hours. Roll out the dough using the Pastry Cloth Method. Preheat the oven to 350 degrees F. Cut out shapes from the dough. Bake the cookies until they are slightly firm to the touch. 8-14 minutes. Do not let the edges darken. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a rack to cool completely before decorating.
Combine beef, garlic, onion, chili powder, salt and pepper in a microwave safe pie plate. Microwave on high, stirring twice, until cooked through (about 6 minutes) Drain. Stir in 1/4 c enchilada sauce. Brush tortillas with oil. Stack, cover and microwave until soft (1 minute or less). Combine cheeses. On each tortilla, place a strip of cheese downt the middle. Top with 2 strips of green chile, and 1/3 c of the beef mixture. Roll up and place seam side down in microwave proof baking dish. Top with remaining cheese and sauce. Cover and microwave on medium-high for 8-9 minutes, turning dish once. Serve with sour cream and sliced green onions.
Trim fat from pork, cut into 1/2 inch cubes, brown in oil over medium hot heat. Remove from pan and set aside. In remaining oil, saute onion until tender, about 4 minutes. Add garlic, cooking for just a minute more. Put the cooked meat, onions and garlic in a stew pot. Add the tomatoes and chilies, 1 1/2 cans chicken broth, and seasonings. Stir, bring to a boil, cover, and simmer for 30 minutes or until the meat is tender. Puree one can of drained hominy in a blender with the remaining 1/2 can chicken broth. The pureed hominy adds thickness to the stew. Add the pureed hominy, whole hominy, and cilantro and simmer an additional 15 minutes.
Place chicken chunks in a mixing bowl and set aside. In a food processor or blender, place chutney, soy sauce, sugar and oil; process or blend until mixture is smooth. Pour chutney mixture over chicken and stir to coat well. Cover and refrigerate for a minimum of 1 hour; maximum 24 hours. Before dinner, find skewers; if metal, fine, but if using wooden ones they must be soaked in water for 30 minutes so they won't burn. Preheat bbq and grease grill, or preheat broiler. Prepare kebabs: Put 3 pieces of chicken and 3 pieces of pepper, alternating, on each skewer. Chicken will cook faster on bbq: cook kebabs about 8 minutes, turning often. Or broil on wire rack on shallow baking sheet set on rack in centre of oven, about 8 inches from broiler; broil, turning partway through, until chicken feels springy, about 15 minutes.
Preheat oven to 350°F. Mix cake mix, oil, 1 egg, nuts. Press into a greased 13x9" pan. Stir together pumpkin, condensed milk, almond extract, salt, remaining eggs, and reserved 1/2 cup cake mix. Pour over crust. Bake for 40-50 minutes.
Heat oven to 325°F. In a small bowl combine mustard coating ingredients. Brush on roast. Place roast, fat side up, on a rack in a roasting pan. Cook 20 minutes per pound. Thyme-Mushroom Sauce: In a large skillet cook mushrooms, onion, garlic, thyme, salt, and pepper in butter until tender. Stir together evaporated milk and cornstarch. Add to skillet mixture. Cook/stir until thick and bubbly. Add wine, cook an additional 2 minutes. Serve over sliced pork roast.
Soak wooden skewers in warm water for 30 minutes. Mix all ingredients in a large bowl. Divide into 6 portions and shape around one end of a skewer in a log shape, about 1 inch thick and 6 inches long. Grill over high heat, turning several times, for 10-15 minutes.
Set the oven at 350°F. Butter and flour an 11 to 12 inch round baking dish. For the streusel: In a bowl combine the butter, flour and sugar and work them with a pastry blender or your fingers until they form crumbs. For the batter: Sift together the flour, baking powder, salt and cloves. Using an electric mixer, cream the butter and add the sugar until light and fluffy. Beat in the yolks, one at a time, followed by the milk and lemon rind. To finish: In another bowl beat the egg whites with the sugar and salt to medium peaks. Stir the flour mixture into the butter-yolk batter. Fold in the beaten whites with half the blueberries. Transfer the batter to the baking dish and sprinkle it with the streusel topping. Top with the remaining blueberries. Bake the boy bait for 40 to 45 minutes or until it is set on top. Remove it. from the oven and leave to settle for 30 minutes. Serve warm.
Heat butter in skillet. Add chicken and cook 12 to 15 minute or until done. Remove chicken. Prepare stuffing in skillet according to package directions except let stand 2 minute. Top with chicken. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through.
Start out by putting together the dough for your dumplings. Mix together the flour, salt and baking powder. Then slowly add in your ice water. Keep adding it in until you have enough to form a nice dough ball. Knead your dough for about 5 minutes and then set it the side and let it rest while you work on the other end of the soup. In a large pot add together your stock, chicken, carrots, celery, garlic, basil, oregano, and celery salt. Heat it up on medium heat and let the chicken cook through. When the chicken is cooked, remove it and set it to the side. Now grab up your dough and roll it out about 1/4" thick with your rolling pin. Cut it into small squares and place them in your hot broth. As they cook up, they will rise to the top of the broth. While your dumplings are cooking, go ahead and shred your chicken up. Add it to your soup. Last but not least, add in the half and half and give it a couple swirls around the pan to incorporate everything together.
Preheat the oven to 400*F. Toss cauliflower, vegetable oil, salt and pepper together. Spread in a single layer in a baking dish and add water. Bake until the stems are tender when pierced with a knife and beginning to brown, about 25 minutes. Remove baking dish and toss the cauliflower with butter, salt, paprika and parsley.