HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the oil, one third of the jalapenos, garlic, chili flakes and a pinch of salt and pepper in a bowl. Add the shrimp and toss to coat. Cover and refrigerate for 30 minutes. Grill the shrimp over medium heat, about 2 minutes per side. Roughly chop. Mix together the tomatoes, cocktail sauce, onion and remaining jalapenos in a large bowl. Fold in the shrimp, crab, oysters, avocado and cilantro. Stir in the lime juice and salt and pepper to taste. Serve with the tortilla chips.
Combine first 9 ingredients in a small bowl. Add vinegar, stirring to form a paste; set aside. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and saute for 2 minutes. Stir in 2 tablespoons ginger and garlic; saute for 20 seconds. Add spice paste; cook 30 seconds, stirring constantly. Stir in broth and raisins. Simmer, uncovered, 10 minutes. Add shrimp; cook for 4 minutes or until shrimp are done, stirring occasionally. serve over basmaati rice.
Measure all ingredients except raisins into the baking pan in the order recommended by the manufacturer. Insert pan into the oven chamber. Select Basic Cycle or Sweet Cycle. Add raisins in at the "add ingredient" signal. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
In a mixing bowl, combine the sugar, pumpkin, eggs, oil, water and peanut butter; beat well. In another bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg, mix, then gradually add to pumpkin mixture; mix well. Pour into two (2) greased 9-inch by 5-inch by 3-inch loaf pans. Bake at 350 degrees for 60 to 70 minutes or until toothpick comes out clean. Cool 10 minutes before removing from pans to wire racks.
Measure ingredients into a small bowl. Stir. If you use butter on your potato, add that first and mix it. Then top with 1-2 Tbs of topping.
In slow cooker, add rice, turkey/chicken, onion and celery. In a separate bowl, whisk together broth, flour, garlic, Italian seasoning and pepper; add to slow cooker. Cover and cook on LOW for 5 hours or until turkey/chicken is cooked through and rice is open. Serve turkey/chicken stew with fresh parsley.
Sift together flour, baking soda and salt. Set aside. Mix butter and vanilla until soft, then add the sugar, a little at a time, while continuing to cream the mixture. Beat in eggs, one at a time, then stir in flour mixture until mixed thoroughly. Divide dough in half, wrap in wax paper and chill for several hours. Roll out and cut with a cookie cutter. Bake on a greased cookie sheet at 400°F for 5-8 minutes.
Put cottage roll in large pot or dutch oven; add onion, carrots, bay leaves, and peppercorns. Cover with water. Bring to a boil over high heat; reduce heat and simmer for 1 to 1-1/2 hours, depending on the size of the roast. Remove meat from liquid and place in a baking pan; brush with honey mustard and brown sugar mixed to a paste. Reserve the liquid to cook the cabbage. Place roast in the oven, just on "warm" while you cook the cabbage. Thinly slice cabbage and cook in the liquid that the roast was in for approximately 10 to 15 minutes until desired tenderness. Good served with boiled new potatoes.
Heat oil in 10" skillet over medium-high. Add chicken and cook until well-browned on both sides. Remove chicken from the skillet. Stir soup, water, paprika and black pepper in skillet. Heat to a boil. Stir rice and broccoli in skillet. Reduce heat to low. Return chicken to skillet. Sprinkle additional paprika and black pepper over chicken. Cover and cook 5 minutes or until chicken is cooked through and rice is tender.
In a large skillet, medium heat, fry the onions and garlic in the butter until golden. Add caraway seeds. Stir in the cabbage and mix well, add a few teaspoons of water and cook until the cabbage has just turned bright green. Stir in the dill and half the paprika. Place half the cabbage mixture in a 13x9" casserole dish, then put a layer of potato, cheese and apples. Cover with remaining cabbage mixture. Sprinkle with the vinegar and dust with the remaining paprika. Bake covered for 45 minutes 325F oven. Uncover and bake until the casserole is lightly brown, approximately 15 minutes. Let cool for a few minutes and serve with sour cream or yogurt on the side.
In a small bowl cover sundried tomatoes with boiling water. Set aside and allow to steep for 30 minutes until tomatoes are softened. Note: If you use oil packed tomatoes omit this step and increase the amount to one cup. In the meantime, cook angel hair according to package directions, drain, and toss with a little olive oil. Rinse and pat dry scallops. Season with salt and pepper. When tomatoes are softened, squeeze out water and roughly chop. In a large skillet heat 1/4 cup of butter and the olive oil on medium high heat until the butter foams. Add scallops to the pan and cook 2 minutes until slightly brown on the edges. Stir and cook another 1 minute or until opaque. Remove from the hot oil and set aside. Add to pan the garlic, chili, and sundried tomatoes and cook until garlic is blonde, about 2 minutes. Add white wine and last 1/4 cup butter to the garlic mixture and bring to a boil. Turn down the heat and simmer for 5 minutes. Add back to the sauce the scallops and any juices and the fresh herbs. Toss with the pasta and top with parmesan cheese.
Melt the butter in a saucepan over medium heat. Add in the green onions and garlic; saute/stir for 5 minutes or until the vegetables are softened. Add in the orzo; stir constantly/cook 1 minute longer. Add in broth, salt and pepper to taste; bring to a boil. Transfer mixture to a 2-quart baking dish that has been lightly coated with non-stick cooking spray. Add in Parmesan and parsley; stir. Bake, covered, in a 350° oven for 35-40 minutes or until the liquid is absorbed.
Combine cream cheese, garlic and scallions. Place a little more than 1 teaspoons of cream cheese mixture into the center of each wrap. Brush the edges of wrap with water and fold into triangles-- press the edges to seal. Place the filled won tons inside the cup of a muffin tin (2 in each tin). Spray lightly with nonstick cooking spray and bake at 375 for 15-20 minutes.
Boil salted water. Add green beans. Cook until tender crisp. Drain and set aside. Saute butter, olive oil, and garlic in large sauce pan for two minutes. Add rice, beans, salt, and pepper. Saute until heated through.
Dissolve coffee in vanilla. Beat butter and sugar until fluffy. Add the coffee mixture, flour and cocoa. Shape 1 teaspoon of dough into balls. Press a hazelnut into center of each ball. Bake 2 inches apart on ungreased cookie sheets at 325 degrees Fahrenheit for about 15 minutes. Cool 1 minute, then move to wire rack to cool completely. Microwave chocolate and shortening until melted, about 1 minute. Stir smooth. Drizzle over cookies, or roll cookies in chocolate and sprinkle with chopped nuts.
Cut roasted peppers into 3/4-inch-wide strips. Mince garlic. Rinse and drain artichoke hearts. Pat artichokes dry and cut through stem ends into quarters. Chop parsley. In a 12-inch heavy skillet cook garlic in oil and butter over moderate heat, stirring, until fragrant. Add artichokes and cook, stirring, until heated through, about 3 minutes. Stir in roasted peppers, parsley, remaining ingredients, and salt and pepper to taste until combined. Serve antipasto at room temperature with bread.
Lightly grease a 10" square of parchment paper with butter or vegetable oil and set aside. Use a salad spinner to rinse the baby spinach thoroughy. Remove as much moisture as possible from the spinach or your salad will be soggy. Set aside to drain. SIMPLE SYRUP: In a small saucepan combine 3 tablespoons of sugar and 1 tablespoon of water over medium-high heat. Swirl the mixture occasionally until the sugar turns a golden amber color*. This should take about 3-4 minutes. Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. *Be careful not to burn the sugar/nut mixture or yourself! Transfer nuts to parchment paper, using a spatula to spread into a thin layer, and set aside to cool completely. With a sharp knife, peel the orange, remove the bitter white pith and cut the fruit into segments. (Use a small bowl to catch the orange juice that drips.) Reserve the segments in a separate bowl. Reserve the orange juice. SALAD DRESSING: Combine 1/4 cup of the reserved fresh orange juice, remaining 3 tablespoons sugar, the Champagne or white vinegar, olive oil, fresh orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a non-reactive container with a lid and refrigerate until ready to eat. Put the fresh spinach in a large serving bowl, then top with the orange segments, celery, and red onions. Cover with plastic wrap and refrigerate until ready to serve. When ready to serve, break the caramelized almonds (at this point the almonds have turned to "brittle") into bite-size pieces and scatter over the top of the salad. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately.
Preheat the oven to 180°C. Cream the butter and sugar together until pale and moving towards moussiness, then beat in the egg and vanilla. In another bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the butter and eggs, and mix gently but surely. If you think the finished mixture is too sticky to be rolled out, add more flour, but do so sparingly as too much will make the dough tough. Form into a fat disk, wrap in plastic wrap, and let rest in the refrigerator for at least 1 hour. Sprinkle a suitable surface with flour, place disk of dough on it, and sprinkle a little more flour on top of that. Then roll it out to a thickness of about 1/2 cm. Cut into shapes, dipping the cutter into flour as you go, and place the cookies a little apart on 2 parchment or silpat lined baking sheets. Bake for 8 to 12 minutes; obviously it depends on the shape you're using and whether they are on the upper or lower shelf, though you can swap them around after about 5 minutes. When they're ready expect them to be tinged a pronounced gold around the edges; they'll be softish still in the middle, but set while they cool. Remove the cookies with a flat, preferably flexible, spatula to a wire rack. When they are fully cooled, you can get on with the icing. Put a couple of tablespoons of not-quite-boiling water into a large bowl, add the sieved confectioners sugar and mix together, adding more water as you need to form a thick paste. Color,as desired. Nigella thinks pastes are much better than liquid, not just because the range of colors is better but because they don't dilute the icing as they tint. Ice cooled cookies, as desired.
Mix all of the ingredients together and knead well with hands to mix. Shape into 3 rolls and wrap in foil. Refrigerate overnight. Prick bottoms of rolls and bake at 350 on rack over a pan to catch the grease for 1 1/2 hours.
In a small saucepan on low to medium heat, melt the chocolate with 1 tablespoon of the milk. Continue to add milk to the chocolate, 1 tablespoon at a time, until fully melted. The chocolate should have a smooth consistency. Add the remaining ingredients and mix well. Pour onto a cookie sheet lined with parchment paper or into a parchment lined 8x8 inch pan. Smooth the melted mixture to a desired thickness and smoothness. Let cool in your refrigerator for approximately 30 minutes or until solid. Break into pieces and serve!
Toast bread and set on plate. Spread butter. Lay slices of cheese on top, and microwave for about 25 seconds, until cheese is just melted. Enjoy! NOTE: Processed cheese may not work as well as normal cheese.
Cut Kielbasa into 1/4 inch rounds. In a large pot, combine chili sauce, jelly, lemon juice, light brown sugar and mustard. Stir over medium low heat. Add Kielbasa and pineapple chunks. Simmer 15 minutes.
Grill or broil chicken breasts. Cool slightly and slice. In a small saucepan, combine picante sauce and or salsa, peanut butter, honey, soy sauce and ginger. Cook over low heat, stir constantly until blended and smooth. Put cooked linguini in large bowl. Add sauce ingredient and toss until well mixed. Add sliced chicken and toss again.
Preheat oven to 350 degrees with the rack in the middle position. Melt the butter in a large microwave safe bowl. Add the brown and white sugars and let cool a bit. Add egg, baking powder, baking soda, salt, cinnamon, nutmeg, and vanilla. Add flour and mix. Then add the chocolate chips and oats and mix everything up. The dough will be quite stiff. With a spatula spread dough evenly into a greased 8x8 baking pan. Bake at 350 for 25- 30 minutes. Cut into bars when cool.
To Make The Chicken Tenderloins: In small bowl, combine paprika, onion, garlic, cayenne pepper, white pepper, crushed fennel seeds, thyme and salt. Sprinkle mixture evenly over tenderloins. Cover and refrigerate for 1 hour. Preheat grill for direct heat cooking. Grill tenders 5-6 minutes until meat thermometer reaches 170 degrees and turkey is no longer pink in the center. Turn tenderloins over halfway through grilling time. Remove from grill and squeeze lime over chicken pieces; allow to stand 10 minutes. Slice into 1/4 inch strips. Fill each pita half with chicken, lettuce, avocado salsa and the sour cream sauce. To Make The Avocado Salsa: In small bowl, combine avocado and lime juice. Stir in tomatoes, green onion, green pepper and cilantro. Cover and refrigerate until ready to use. To Make The Sour Cream Sauce: In small bowl, combine sour cream, onion, chilies, cayenne pepper, black pepper and salt. Cover and refrigerate until ready to use.
Partially freeze steak and slice diagonally across grain into 3" strips. (When we first made this recipe we only had hamburger in the house. We later made it with steak and found we preferred it with hamburger.) Cook mushrooms, onion and garlic over medium-high heat until browned, stirring frequently. Add flour and next four ingredients, stirring well. Bring to a boil; reduce simmer 15 minutes, stirring occasionally. Stir in sour cream; cook until heated throughly (do not boil.) Serve over warm angelhair pasta and garnish with parsley.
Combine chocolate, hot water, salt and sugar. Bring to boil, lower heat and stir until smooth. In small bowl, mix egg yolks and milk. Stir into chocolate mixture. In small saucepan, mix gelatin and water. Let stand 1 minute, then stir over low heat until gelatin is completely dissolved. Mix gelatin and whiskey into chocolate mixture. Pour into mixing bowl and place over crushed ice until syrupy. Beat egg whites until foamy and fold into chocolate mixture. Fold in whipped cream and almonds. Pour into chilled, baked pie crust and chill 4 hours. Garnish with additional whipped cream and sliced almonds. Enjoy!
Combine all ingredients except butter in a bowl. Melt the butter over low heat in a large saucepan. Stir in the cabbage mixture. Cook, stirring occasionally, for 8-10 minutes.
Preaheat oven top 350. In a large bowl, mix shredded chicken, celery and cheese. In a saucepan over med-low heat, combine cream cheese and salad dressing and stir until smooth. Stir in bottle of hot sauce ( don't have to use entire bottle if you want it milder). Pour heated mixture into bowl with chicken mixture. Stir to mix well. Pour into a 13" x 9" baking pan. Bake uncovered for 40 minutes or until bubbly----make sure top doesn't get browned. Let stand for 10 minutes. Serve warm OR cold-----tastes best warm--- with celery or other veggies and crackers.
Lightly spray a 9x13-inch baking dish. Mix the onion, garlic and cheeses. Mix the chilies and chopped tomatoes. Cut or tear the tortillas into 1 inch strips. Spread 1/3 of the chili and tomato mixture in the bottom of the pan. Top with 1/3 of the tortilla strips. Cover with 1/3 of the cheese mixture. Repeat layers until all ingredients are used. Beat eggs and milk together with the Cumin, Salt and Pepper. Pour the egg mixture over the the layers. Sprinkle with the paprika. Cover with foil and refrigerate overnight. Next morning, preheat oven to 350 degree. Remove foil and bake for 45 minutes.
Cut up the chicken. Boil the chillies in a small amount of water for2 minutes. drain, remove seeds Toast the coconut in a heavy skillet,over medium heat, stirring the whole while until it becomes a lovely brown. Do not leave it in the skillet as it will burn. Cool. Put the cooled coconut into a blender or food processor and grind very fine, add 1/2 cup coconut milk, blend again, set aside, in a bowl In the blender without washing it blend chillies, onion, garlic, tumeric, coriander, cummin, curry powder and sliced lemon grass (or lemon rind) Blend to a puree. If necessary add a tbsp of peanut oil. Heat the remaining oil in a skillet and add the pureed onions& spices, fry stirring constantly until the moisture evaporates and the oil is around the edges. Add ground coconut, coconut milk, bananas, and stir well. Add chicken and stir gently as the mixture comes to a simmer cover and slow simmer uncovered for 1 hour, stirring occasionally or until the chicken is tender.
Heat oven to 350. Spray rectangular 11x7 baking dish with cooking spray. Place green sauce, cilantro, parsley, lime juice and garlic in blender or food processor. Cover and blend on high speed about 30 seconds or until smooth. Reserve half of mixture. Mix remaining sauce mixture, chicken (or turkey) and 1/4 cup of the cheese. Spoon about 1/4 cup chicken (or turkey) mixture onto each tortilla. Roll tortilla around filling, place seam side down in baking dish. Pour reserved sauce mixture over enchiladas. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 20-25 minutes or until hot. Serve with lime wedges.
Cut chicken breasts into even sized pieces. Marinate them with the marinade in a bowl. Keep aside. Heat oil in a wok. Add garlic and the chilli paste. When the garlic turns golden brown after stir-frying it for a few minutes, add tomato sauce. Add capsicums and onion. Stir-fry for a minute. Add chicken breasts, salt, ajinomoto, sugar and stock. Dissolve cornflour in 2 tbsps. water. Add to the chicken. Thicken the sauce, stirring continuously and finish with vinegar. Serve hot with boiled rice or noodles.
Preheat oven to 400 degrees. Stir together flour, splenda, powdered milk, baking powder, baking soda, cinnamon, nutmeg, and salt in a small bowl. Set aside. In a large mixing bowl, combine bran cereal, oatmeal and skim milk. Cover bran and oatmeal with as much of the liquid as possible and let stand for about 5 minutes, or until most of the liquid is absorbed. Once bran is softened, add egg, oil, fruit and/or nut mixture, beat well. (You don't need an electric mixer, wooden spoon works fine) Add the flour mixture, stirring "only" until combined. DO NOT OVER MIX! Batter will be lumpy. Put even amounts of batter into 12 muffin tins that you coated with non-fat cooking spray. Bake at 400 for 20-25 minutes or until golden brown.
Bring the 2 1/2 cups water to a boil. Then add the salt. While stirring constantly, gradually add the oatmeal. Continue to stir the oatmeal and add the sugar and cinnamon. Cook 1 minute and add the evaporated milk. After adding the evaporated milk reheat to boiling. Pour oatmeal in a serving dish and top with the butter and brown sugar.
Heat sweet potatoes to boiling and drain (can be done in microwave). Mash with butter. Add sugar,salt, eggs, milk, and vanilla and mix well. Pour into ungreased 9-inch square glass baking pan. Mix brown sugar, butter, flour, and. cinnamon with fingertips until mixture is crumbly. Stir in nuts. Spread on top of sweet potato mixture and bake at 350°F for 40 minutes.
Position rack in lowest position; preheat oven to 450 degrees F. Sprinkle a baking sheet generously with cornmeal. Prepare Whole-Wheat Pizza Dough, or other dough. On a lightly floured surface, divide the dough into 4 pieces. Roll each piece into an 8-inch circle. Spread 2 Tbsp sauce on the lower half of each circle, leaving a 1-inch border. Season spinach with salt and pepper and distribute it over the sauce. Top with roasted red peppers and cheese. Brush the border with cold water and fold the top half of each circle over filling. Fold the edges over and crimp with a fork to seal. Transfer the clazones to the prepared baking sheet. Bake the calzones for 12 to 15 minutes, or until golden. Let cool slightly before serving.
Prepare cake mix according to directions on package or box. Only pour half of the prepared cake mix into a 9x13 inch pan. Bake cake as directed, watching carefully. It will not take as much time as usual. Let cool. In a medium mixing bowl, mix pudding and cream cheese on low speed. Add milk until the mixture becomes spreadable and no longer lumpy. Spread over cooled cake. Spread softened whipped topping over the pudding mixture and enjoy. So simple and yet so good!
1) Place the milk and the egg in a measuring cup and add water and tepid to fill up the cup. 2) Combine the mixture will all the other dough ingredients in the bowl of a stand mixture. Mix for 3 minutes in the lowest setting, then for 5 minutes on the highest setting. This will make the dough sticky and soft. 3) Transfer the dough to a bowl coated with cooking spray or oil, and cover it with a plastic wrap or a clean cloth. Place it in a warm spot and allow it to rise until it doubles in size - usually about 1 1/2 hours. 4) As the dough is resting, make the cinnamon swirl mixture. In a small bowl mix cinnamon, organic sugar, organic brown sugar and butter. 5) Soak the raisins in hot water until plump - usually about 20 minutes. Drain and pat dry. 6) Uncover the bowl of dough and add the raisins. Knead them together for about 5 minutes and make sure the raisins are well incorporated into the dough. 7) Place the dough on a floured surface and roll it out into a rectangle about 10" x 12". 8) Brush each side of the rectangular dough with the cinnamon-honey-butter mixture. Remain about 1 teaspoon of the mixture for brushing the surface of the rolled dough. 9) Starting from the short side, roll the dough, snugly pinching the sides to retain the mixture. 10) Place the dough in a plan, cover it with a plastic wrap or clean cloth and place it in a warm spot. A sunny window sill or the top of a refrigerator often work well. 11) Once again allow the dough to rest for about 30 minutes, until it rises to its double size. 12) Preheat the oven to 350 degrees. 13) Once the bread has risen, brush the surface with the reserved cinnamon-honey-butter mixture. You may sprinkle desired cinnamon if you desire. 14) Bake the bread at the center of the preheated oven for 35 minutes until it is lightly golden.
Set oven to broil. Arrange the bread rounds/slices in a single layer on a cookie or baking sheet. Broil for about 6-7 minutes or until lightly toasted (watch closely that they do not burn). Remove then flip the slices so that the toasted side is on the bottom. Set oven to 350 degrees. In a small bowl mix together mayonnaise, pesto, garlic, Parmesan cheese and salt to taste. Divide and spread the mixture onto the untoasted tops of each bread slice, then sprinkle lightly with black pepper if desired. Bake for about 6-8 minutes, just until they bubble and turn golden. Let cool slightly before serving.