HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 6-quart Dutch oven, cook and stir onion, celery and garlic in hot oil over medium heat for 5 minutes, or until onion is tender; add chicken and cook, stirring, for 2-3 minutes or till no longer pink; add broth and potatoes; bring to a boil, reduce heat and simmer, covered, for 12-15 minutes or till potatoes are tender, stirring occasionally. In a medium bowl, dissolve gravy mix into milk; stir milk mixture into soup mixture; stir in cheese, salsa and green chilies, reduce heat to low; cook and stir till cheese is melted. Serve with corn chips.
Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes. Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside. Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the lemon mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula,tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot. Parmasean cheese can also be added.
In a large bowl, combine the first 10 ingredients. Cover and refrigerate until serving. Serve with tortilla chips.
Combine blueberries and raspberries in a large bowl. Stir in sugar and lemon juice. Let stand for 10 minutes. In a small saucepan, bring water and pectin to a boil. Boil for one minute, stirring constantly. Add to fruit mixture; stir for 3 minutes. Ladle into freezer containers; cool to room temperature, about 30 minutes. Cover and let stand overnight at room temperature before freezing. May be frozen up to one year. Store in refrigerator up to 3 weeks after opening.
Cream together cream cheese& eggs. Make sure they are both at room temperature. if possible this will prevent lumps. Add in sugar and vanilla and mix. In separate bowl, combine crushed cookies with melted butter. In large springform pan, press the cookies mixture only in the bottom of the pan (Not the sides). Reserve 1/4 of the batter and set aside. Pour remaining batter into the pan on top of crust. Take reserved mixture and mix in melted choc. Swirl in this chocolate mixture by pouring it on top of the white batter and using a knife to make a swirl pattern. Bake at 300°F for 50 minutes. Let cool for 2 hours. Combine 6 oz of chocolate chips and sour cream and ice cooled cake.
Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient. Attach this recipe to the jar: Reese's Peanut Butter Cups Cookies. Remove candies from jar and set aside. Empty cookie mix into a large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 slightly beaten egg and 1teaspoon vanilla extract; mix until completely blended. Stir in candies. Roll dough into walnut-size balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 375 degrees F for 12 to 14 minutes or until edges are lightly browned. Cool for 5 minutes on baking sheet. Remove to wire racks to cool completely.
Cut oleo into flour, add water to make crust. Divide into 2 (9x4) pieces on a large cookie sheet. Bring water and oleo to a boil, remove from heat, add flavoring. Add flour and mix quickly. Add eggs, one at a time, beat well after each addition. Divide and spread over crust. Bake at 350 degrees for 60 minutes. Drizzle with glaze. Sprinkle with chopped walnuts, if desired. Cool completely.
Blend all ingredients well. Season with salt, pepper, and additional Tabasco (if desired). Best if baked in hollowed out sourdough bread wrapped in foil at 350 degrees for 30 minutes or until hot. Serve with bread from hollowed out loaf and/or corn chips.
Mix together the cornflour and a little of the milk to form a smooth paste, and add to the rest of the milk. Place the milk in a saucepan and cook on a medium heat, stirring constantly until thickened. Add the salad cream and stock cube to the sauce and stir to combine. Add the chicken and sweetcorn to the sauce and put into a pie dish. Cover with the pastry and cook until golden brown.
Heat the oil over medium heat. When it's hot, add in the mustard seeds. When they start popping, add in the cumin seeds, then the chile/red pepper flakes. Stir for a few seconds. ( I sometimes have trouble with getting my mustard seeds to pop. I always suspect that it has to do with their age, but I'm only guessing there. If they don't pop in a reasonable amount of time, I just proceed. It's never affected the flavor of the finished dish). Add the onion, garlic and green chile if you're using one. Stir fry these for 5 minutes, adjusting the heat down partway through the fry time. Add the potatoes and increase the heat a little. Stir fry for 5 minutes, then cover, turn the heat back down a bit, and cook for 4 minutes. I lift the lid and give them a quick stir halfway through this time. The potatoes and onion will be starting to brown at this point. Stir in the salt and spices. Reduce the heat to low, cover the pan and continue to cook for 10 minutes. Give a quick stir after the first 5 minutes. Add the spinach and increase the heat. Stir in the spinach as it wilts, then cover pan again, reduce heat again and let cook for another 7 minutes. Remove the lid and test one of the potatoes, they should be cooked through at this point. (if not, recover and cook a bit longer) Reduce the heat a little and continue cooking to evaporate any remaining juices from the spinach. Stir frequently during this time to avoid sticking.
Combine all ingredients. Spoon into serving glasses and chill for at least an hour before serving.
Drain and rinse beans. Put into a saucepan and add just enough water to cover the beans. Add pepper and thyme to saucepan. Bring to a boil on med-high heat, and when it boils, reduce heat to medium. Continue boiling, stirring frequently until water is almost fully evaporated. Stir in the garlic and olive oil, cook until water is gone, approximately 3 more minutes. Serve.
Pre-heat oven to 350°. Place all peanut butter, Splenda and egg in a mixing bowl. Mix well. Scoop out by teaspoon fulls and form 1/2- inch balls. Place on cookie sheet and bake for 8-10 minutes. Unwrap kisses while cookies are baking. While warm place Carb Alternatives Hershey Kiss on top.
Heat a deep frying pan on a medium heat and add the oil. Once hot, add the onion and cook the onion gently for 5-7 minutes or until soft. Add the garlic to the pan and continue to cook for two minutes then add the sliced mushrooms. Continue to cook gently for a 5-6 minutes, or until the mushrooms are tender and golden-brown. Add the mustard and paprika and mix well so that everything is coated. Add the stock, stirring as you pour it. Simmer gently for five minutes while you cook the rice. Cook the rice according to the packet instructions in a separate saucepan until tender. Once the rice is cooked, remove the mushrooms from the heat, stir in the soured cream along with the juice of two lemon wedges and mix it all together. Taste and add salt and pepper as needed. Serve the mushroom stroganoff with the rice and the remaining wedges of lemon on the side. This goes well with a side serving of Broccoli.
Preheat oven to 325. Pour hot water over the broken matzos. Let soak. Press out water and add salt. Add the eggs. Mix the apples, sugar, cinnamon, and lemon. Grease an 13 x 9 inch baking pan. Layer ingredients: matzo, apple, matzo. Sprinkle with cinnamon. Bake for an hour or until done.
Place noodles and 4 cups boiling water in a bowl; let sit until soft, about 4 minutes. Drain and toss noodles with sesame oil; set aside. Heat canola oil in a 14 inch flat-bottomed wok or frying pan over medium-high heat. Add pork and cook, breaking up meat, until browned, 5-7 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add paste, light soy, wine, and stock and bring to a boil. Add noodles and cook, stirring occasionally, until liquid is reduced by half, 8-10 minutes more, and stir in dark soy and scallions.
For the XO sauce: heat half of the oil in a wok or saucepan set over a very low heat. Add the chopped garlic, followed by the shallot and lemon grass. Poach everything in the oil for 5-10 minutes stirring often. Add the remaining oil to the pan and stir in the dried shrimps, ham, and chili flakes. Continue frying over a low heat until the seafood takes on a golden hue and the ham becomes crisp. Remove the pan from the heat and leave to cool. Transfer everything to a large glass jar secured with a lid. Leave everything to steep for a minimum of 2-3 hours. This sauce improves with age and is best left to steep for a couple of weeks in the fridge or a cool place. A little goes a long way - use this sauce as a perky seasoning for stir-fries, noodles and rice dishes. For the stir-fry: heat the rinsed wok over a high heat and add the sesame oil. Tip in the snow peas and peppers and stir-fry for a minute before removing from the pan. Add the shrimp, sugar and white pepper and continue frying for 2-3 minutes. Return the peppers and sugar snaps to the pan and stir in enough XO sauce to give a spicy kick - you'll probably only need a tablespoon or so. The rest of the sauce can be used for other South East Asian dishes. Combine the cornstarch with 2 tbs water and add to the pan, stirring all the time. This will bring all the juices together. Serve straight away with rice or noodles.
In a blender, combine cottage cheese, 2 eggs and ground black pepper to taste. Cover and blend until smooth, or beat with an electric mixer until smooth; Set aside. In a large bowl, stir together flour, milk powder, baking powder and 1/2 teaspoon salt. In a small bowl, beat together 2 eggs, water and oil; combine with flour mixture. On a floured surface, knead dough about 10 times or until smooth. Divide dough in half and roll out each portion to a 1/8 inch thickness. Using a 4 inch round cutter, cut out rounds of dough. Place 1 tablespoon of filling in the center of each circle. Moisten the edge and fold over to form a half moon shape; pinch to seal. Bring a large pot of water to a boil. Add half of the dumplings and cook for 8 to 10 minutes or until tender; remove with a slotted spoon and drain. Repeat with remaining dumplings. While the dumplings are cooking, prepare the gravy. In a medium saucepan, melt the butter over medium-low heat. Stir in ham, and cook until ham is light brown. Add 3 tablespoons flour, 1/2 teaspoon salt, and 1/8 teaspoon ground black pepper. Stir. Pour in milk all at once, stirring constantly; cook and stir until thick and bubbly. Serve over the dumplings.
In a large pot, cook ground beef until it is no longer pink and drain. Add the remaining ingredients, add salt and pepper if desired (I don't add it but if hubby makes this he adds pepper), except parmesan cheese. Bring the mixture to a boil. Reduce heat, cover and simmer for 15 minutes or until spaghetti is tender. Top with parmesan cheese if desired.
FOR SLAW. Add all vegetable ingredients together, toss with rice vinegar and salt, cover and set aside. FOR SAUCE. Heat up olive oil in frying pan. Lightly toast sesame seeds. Combine all ingredients in pan, bring to a boil. Turn heat to low and simmer. FOR MEAT. Cook cubed chicken or pork until almost done. Add simmering sauce to meat. Cook through. FOR WONTONS. Heat oil to frying temperature. Fry wontons in a "taco" shape (I find this is most easily done by letting the wontons cook for a second or two, then folding them in half. Make sure you leave enough space to put the meat filling in the taco and not seal them shut). Assemble wontons by adding meat filling in center. Sprinkle with slaw that has been set aside.
Grease 13" x 9" baking dish. In large bowl with spoon, combine chopped walnuts, sugar and cinnamon until blended; set mixture aside. In baking dish, place 1 sheet of phyllo, allowing it to extend up sides of dish; brush with some more butter. Repeat to make 5 more layers of phyllo; sprinkle with 1 cup walnut mixture. Cut remaining phyllo into approximately 13" by 9" rectangles. Place one sheet of phyllo in baking dish over walnut mixture; brush with butter. Repeat to make at least 6 layers, overlapping small strips of phyllo to make rectangles, if necessary. Sprinkle 1 cup walnut mixture evenly over phyllo. Repeat step 3 two more times. Place remaining phyllo on top of last walnut layer. Trim any phyllo that extends over top of dish. With sharp knife, cut just halfway through all layers in a diamond pattern to make 28 servings. Bake in 300 degree Fahrenheit oven for 1 hour 25 minutes or until top is golden brown. Meanwhile, in 1-quart saucepan over medium-low heat, heat honey until hot but not boiling. Spoon hot honey evenly over baklava. Cool in pan on wire rack at least 1 hour, then cover and leave at room temperature until serving time. To serve: With sharp knife, finish cutting through layers.
Cream butter, sugar and eggs. Add in the mashed bananas and mix well. Dissolve the bicarb soda in the milk and add to the creamed mixture. Add sifted flour, baking powder and cocoa. Add to prepared cake tins. (The mixture makes two good-sized cakes). Place in a 180oc oven for about 50 minutes. When cold decorate with icing. Icing: Mix all the ingredients together to form a thick consistency.
Combine the onions and oil in a skillet. Cover and saute, stirring occasionally, for 10-15 minutes, until lightly browned. Add the peas, sage, water salt and couscous. Cover and cook over low heat for about 5 minutes, until the peas are tender and all of the water is absorbed. Stir the couscous with a fork to fluff it.
Position oven rack in center of oven; preheat to 400F degrees. Rinse chicken parts& pat dry; season liberally with salt& pepper. In a large bowl, toss together onion rings, garlic, oil& rosemary. Spread half of the onion mixture in a shallow baking dish or roasting pan just large enough to hold the chicken pieces in a single layer. Arrange the chicken pieces (skin-side up) on top of onion mixture, and cover with remaining onion mixture. Drizzle with an additional 2 tbsp olive oil. Bake until chicken is done, approximately 45-55 minutes.
Split turkey breastbone so it will lie flat on grill. Combine 1 teaspoons seasoned salt and crushed red pepper; sprinkle mixture over underside of turkey breast. Combine 1 tbls. seasoned salt, basil, and paprika; sprinkle over top of turkey breast. Coat both sides of turkey breast with cooking spray. Prepare charcoal fire in one end of grill; let burn 15 to 20 minutes. Soak hickory chips in water at lease 15 minutes; place chips on coals. Place turkey breast on end of grill opposite coals; close grill hood. Cook 2 1/2 to 3 hours or until a meat thermometer inserted in thickest part reads 170°F Let stand 10 minutes before serving.
Bring water to a boil as you slice potatoes thick or thin, leaving the skin on. (I keep my slices "potato chip shaped" and not too thin!). Boil potatoes until tender (when a fork can be inserted with ease), about 15-20 minutes. Drain in colander. Place potatoes in a big bowl and add plenty of butter/margarine. (I use at least 2-3 tablespoons maybe more, depending on number of potatoes used and whatever our mood happens to be!). Then sprinkle chives on top of potatoes to taste and for a little more color. *Add salt and pepper to taste. *Can add some bacon bits and shredded cheese on top or mixed if you like. I haven't ever tried that, but sounds like it might be good.
Mix all together in bowl. Cover. Chill for at least 1 hour. Eat with whole grain bread or Melba toast.
Combine all ingredients and mix well(you can add or subtract any of your favorite pizza toppings too, it all comes out great). Chill for 1 hour and enjoy!
Drain jar of martini olives (reserve juice for dirty martinis). Stuff tiny bits of lemon peel into the holes. Combine marinade ingredients. Let olives stand in the mixture 24 to 48 hours before serving.
Heat 1 tablespoon of oil in a large sauce pan over medium heat. Add the chicken and saute until lightly browned. Remove the chicken and set aside. Add the remaining oil to the pan, and stir in the curry paste and cook for 3 minutes. Add the coconut milk and continue to cook for 5 minutes, stirring often. Add the chicken and fish sauce. Reduce the heat and cover, then simmer for 15 minutes. Add the peas and cook for 5 more minutes. Remove from heat, then stir in spinach and cilantro. Serve over rice.
Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Gradually add flour. Spread 3 cups batter into a greased 15x10x1-in. baking pan. Spread with pie filling. Drop remaining batter by teaspoonfuls over filling. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. In a small bowl, mix confectioners' sugar, extracts and enough milk to reach desired consistency. Drizzle over top.
Heat oven to 200c. Line 2 baking trays with silicone paper. In a saucepan mix together sugar and milk and bring to a boil. Shake gently so sugar does not stick to the bottom. Add baking soda & let it cool. In a large mixing bowl combine flour & cinnamon. Rub butter into the flour. Once it is all rubbed in & there are no big lumps - add the milk mixture and mix well. Put lots of flour on the surface you are going to roll the mixture on to prevent sticking. Use about 1/4 of the mixture at a time - roll the dough thinly & use cookie cutter to cut out shapes. Place on lined baking tray & bake until golden. Allow to cool slightly on tray & use spatula to transfer to a baking rack to cool. Once they are cool they can be iced and dipped in sprinkles. To make icing - combine 1 tablespoon of the milk with the butter, food colour & icing sugar - then gradually add enough milk to get the correct consistency.
Combine first 3 ingredients in a large zip-lock bag. Add chicken, and seal bag. Marinate for 15 minutes in the refrigerator. Combine eggs, 1/4 cup cornstarch, and baking powder in a large bowl; stir well. Dip chicken into batter, coating well. Pour 2 cups oil into a large heavy skillet. Fry chicken in hot oil over medium-high heat until golden, turning occasionally. Drain on paper towels. Cut chicken into 1 1/2 inch X 1 inch pieces. Arrange on a serving platter. Combine chicken broth and next 4 ingredients; set aside. Place 2 tbsp oil in a large non-stick skillet; place over medium-high heat until hot. Add lemon slices, and stir fry 30 seconds. Add broth mixture, and stir fry 3 additional minutes or until sauce is thickened and clear. Pour over chicken. Serve immediately.
Puree the first 9 mojo marinade ingredients in a blender while slowly adding the olive oil. Season with salt and pepper. Transfer 1/2 cup of the mojo marinade into a container to keep in the fridge for later as a dipping sauce. Place the pork tenderloins in a ziplock bag and pour the remaining mojo marinade into the bag with it. Squeeze out the air, seal and place in the fridge overnight. Preheat grill to 350°F. Remove pork from marinade and remove excess marinade from it, then season with salt and pepper. Place the pork on the grill over direct heat and grill for 15-18 minutes, turning every 4 minutes for even gold browning. Remove pork from the grill and cover with aluminum foil and let rest for 10 minutes. Warm reserved mojo marinade to use as a dipping sauce.
Toast the 1 cup oatmeal by spreading in a cake pan and placing in a 375 degree oven for 8 to 10 minutes, or until light brown. In large bowl, combine 2 cups flour, toasted oatmeal, sugar, salt and yeast; blend well. In small saucepan, heat milk and butter or margarine until very warm (120 to 130 degrees F.). Add warm liquid and egg to flour mixture. Using a mixer, blend at low speed until moistened; beat 3 minutes at medium speed. Stir in an additional 3 1/4 to 3 1/2 cups flour until dough pulls cleanly away from sides of bowl. Turn out dough on floured surface and knead in 1/4 to 1/2 cup more flour until dough is smooth and elastic, about 10 minutes. Place dough in greased bowl; cover loosely wth plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 40 to 60 minutes. Punch down dough and divide in half. Shape into two loaves by patting dough out into 14 x 7 rectangular shape and rolling up, starting with shorter side. Pinch edges firmly to seal. Place seam side down in two greased 8x4 or 9x5 loaf pans. Cover; let rise in warm place until dough fills pans and tops of loaves are about 1 inch above pan edges, about 30 to 40 minutes. Heat oven to 375 degrees F. In small bowl, combine water and egg white; beat slightly. Carefully brush on loaves; sprinkle with 1 tablespoons old fashioned oatmeal. Bake for 25 to 35 minutes or until loaves sound hollow when lightly tapped. Remove from pans immediately; cool on wire racks.
Preheat oven to 375. Unroll dough; separate into 12 triangles. Sprinkle with sugar, craisins and walnuts. Press craisins and walnuts lightly into dough. Roll up loosely towards pointed end. Place rolls point-side down, onto ungreased cookie sheet; curve into crescent shape. Bake at 375 for 11-13 minutes or until golden brown. Sprinkle with powdered sugar and serve warm.
Cut each potato lengthwise into 8 wedges. Coat potato wedges with cooking spray. Combine remaining 5 ingredients with the Parm cheese in a large plastic bag. Shake well to coat potatoes. Place wedges in single layer on a baking sheet coated with cooking spray. Bake 350°F for 40 minutes or until tender, stirring occasionally.
Rinse the bamboo shoots under running water. Drain. Stir fry the shoots and pork in the oil over medium heat for 10 minutes, or until the bamboo is tender. Add remaining ingredients. Stir fry for 5 minutes or until the onions are tender.
Preheat oven to 350 degrees. Spray a loaf pan with cooking spray. In a bowl gently mix all your ingredients until well combined. Transfer meat mixture in loaf pan and gently press down. Bake until internal temperature reaches 180 degrees, about 1 hour and 15 minutes. As an option you can brush the top of the meatloaf with a little extra wing sauce when you pull it out of the oven to give it a better appearance.
In a mixing bowl beat egg whites and cream of tarter until soft peaks form. Gradually add sugar, salt and vanilla, beating until stiff peaks form and sugar is dissolved, about 5-8 minutes. Fold in the chocolate chips and nuts. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 300° for 30 minutes or until light brown. Cool on baking sheets.
Mix milk, oleo& marshmallows. Cook to dissolve. Add to crushed wafers& graham crackers. Add all other ingredients. Stir or mix with buttered hands. Press into containers lined with wax paper. Wrap in foil& chill. (Can use decorative aluminum mini-loaf pans with lids). (Can freeze or refrigerate).
Use a 9 or 10 inch cast iron skillet or pan. Melt 1/4 cup of the butter over low heat in skillet, add brown sugar make sure evenly coats bottom. Take pan off of the heat, arrange pineapple slices on top of brown sugar. In a large bowl, cream other 1/4 cup of butter with the sugar. Add eggs, one at a time, mix until blended. Add juice, milk if using, and vanilla. Beat until sugar is well dissolved. Sift flour, baking powder and salt and mix with the egg mixture until well blended. Pour batter into the skillet/pan. Bake at 350 degrees for 35 minutes. Let cool for 10 minutes and then put plate over skillet/pan and flip over.
Add Limoncello to a tall glass of ice. Fill with unsweetened iced tea. Add sugar to taste,garnish with a slice of lemon. Enjioy!
Place chops in crockpot. In a bowl, mix all ingredients together & pour over chops. Cook on LOW for 6-8 hours.