HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325 degrees. Place chicken in a baking pan and brush with olive oil. If not using pre-seasoned chicken, sprinkle with a little basil, garlic powder and parsley. Bake chicken 30-40 minutes or until thoroughly cooked through. Remove from oven, cool, and slice into bite-size chunks. While baking chicken, cook penne pasta according to package directions, and pre-measure or chop other ingredients. Once the chicken is chopped and the penne is prepared, you're ready to put it all together. Add 1 tablespoon each of the reserved sun-dried tomato oil and the olive oil to a large skillet. Over medium-high heat, stir-fry the asparagus for about 3 minutes. Add the chopped chicken, sun-dried tomatoes, garlic, basil (1/4 cup if using fresh), oregano, chicken broth, wine and tomato paste. Stir together well and bring to a boil. Reduce heat to medium-low and simmer about 5 minutes until the asparagus is crisp-tender. Add prepared pasta and stir well to coat. Cook 1-2 minutes or until pasta is thoroughly heated. Remove pan from heat. Add the buffalo mozzarella chunks and toss mixture about 5 seconds. Serve in individual pasta bowls with warm garlic bread.
Add all the ingredients to a large mixing bowl; mix well to combine. Form mixture into 1/2-inch balls. Put the balls on a baking sheet with a rim. Bake in a 375° oven for about 10 minutes or until browned. Serve immediately with toothpicks for spearing.
Bring a large pot of water to a boil and salt it for the pasta -- you should be able to make the entire recipe as the pasta cooks. Put olive oil in a medium skillet over medium heat; a minute later, add garlic and chilies, if using -- cook garlic so it bubbles gently. When it is lightly browned all over, add anchovies and cook, stirring occasionally, for about a minute, until anchovies begin to fall apart, then add tomatoes. Adjust heat so tomatoes bubble nicely, and cook until mixture becomes saucy, about 5 minutes. Taste and add salt and pepper as necessary (taste first because the anchovies can contribute plenty of salt). Meanwhile, cook pasta until tender but not mushy. When it is done, drain it, reserving a little cooking water to thin sauce if necessary. Serve pasta with sauce and parsley.
COCONUT FLOUR PIE CRUST: Preheat oven to 400 degrees. In medium bowl, beat butter, eggs, and salt together with a fork. Add coconut flour. Mix well, until there are no clumps. Gather dough into a ball, then pat it into a 9-inch greased pie pan. Prick dough with a fork several times. Bake for 9 minutes, then let cool. PIE FILLING: Preheat oven to 400 degrees. In a large bowl whisk egg. To puree pre-roasted squash, use a food processor, electric mixer or blender. Peel off and discard skin. Depending on size of device used, puree squash in small batches to avoid lumps. Puree should be smooth and slightly silky. Add heavy cream and kabocha puree to the bowl; mix well. Add coconut flour; mix until there are no more lumps. Add spices, sea salt and sweetener of choice; mix well. Pour mixture into premade pie crust. Carefully place pie on middle rack in oven. Bake 20-30 minutes or until a fork inserted into center comes out clean. Allow to cool for 10 minutes.
Load all ingredients into the bread machine IN ORDER LISTED making a small well in the flour for the yeast. Set machine to dough cycle and start. After about ten minutes add a bit of water if the dough seems dry. You may also add spices and dried herbs to the dough. Add them after the salt but before the flour. Roll dough onto pizza pan, top and bake at 400 degrees for 15- 20 minute.
Preheat oven to 300°F. Dissolve sugar and salt in water in saucepan over medium heat. Add peanuts. Continue to cook, stirring frequently, until peanuts are completely sugared (coated and no syrup left). Pour onto ungreased cookie sheet, spreading so that peanuts are separated as much as possible. Bake for about 30 minutes, stirring every 5 minutes. Let cool and serve.
In a 4 to 6 quart slow cooker, combine the beans, sausage, onion, celery, and thyme. Add the broth and stir to combine. Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 4 to 5 hours. Twenty minutes before serving, discard the thyme stems, add the collard greens, cover, and cook until the greens are tender, 15 to 20 minutes. (If you are using frozen, you'll have to cook longer). Add the vinegar and 1/2 teaspoon each salt and pepper. Drizzle with the olive oil and serve with bread sticks.
Preheat oven to 350 degrees. Prepare muffin tins. I always spray the liners with a little PAM. Mix all 3 ingredients with a mixer for 5 minutes or until mixed. Bake for 20 minutes or until done.
Pour the oil in a shallow pan and heat. Halve the eggplants and cook in the oil until they they colour and soften slightly. Remove and drain on paper towel. Add the onions and let cook over a low heat until golden and translucent. Next make the spice paste by crushing the garlic with a little sea salt, the black seeds from the cardamom, mustard seed, turmeric and cumin. Keep going until you have a thick paste. Stir the paste into the onions and cook for a few more minutes. Quarter the tomatoes and add them to the mixture. Pour in the stock and bring to a boil, then turn the heat down so the dish is simmering and leave to bubble until the eggplant is tender. Stir in the coriander leaves and serve.
Combine all ingredients in a large sauce pan. Bring to a boil and then simmer for 20-30 minutes. Serve over your favorite pasta dish.
Combine all the ingredients except the wings in a small pan and bring to a boil, stirring occasionally. When it comes to a boil, remove from heat and set aside. Place wings over a medium-hot grill and grill for about 15 minutes. Turn, and begin basting with the sauce every 10 minutes for about another 20 minutes or until the chicken is nicely glazed on both sides, cooked through and no pink remains.
Saute eggplant in olive oil on medium heat until slightly translucent. Add onion and pork, stirring until the meat is lightly browned. Stir in tomato paste, garlic, oregano, basil, pepper, soy sauce, brown sugar, tomatoes, and tomato sauce. Bring to a gentle boil, then turn down heat and simmer for at least 15 minutes. Place a thin layer of rice on serving plate. Ladle eggplant mixture on top. Sprinkle with Parmesan and garnish with parsley sprig.
Cook the onion with 1 tablespoon of oil and 1/2 cup of water (by gradually adding the water); stir and saute continuously until it is very soft. Add 1/2 cup of water, chili powder, tomato sauce, garlic, ginger, black pepper and 2 tablespoons oil boil; stir and cook for 10 minutes and add 1/2 cup water and cook for 2 minutes;. Open the sardines, strain and discard the oil or water which comes with it; add the sardines in the stew and stir and cook for 10 minutes. Add cardamom powder and stir. Remove from heat. Serve it warm or cold as dipping sauce.
Boil wieners until cooked. Let cool slightly or hold with tongs and cut a lengthwise slit 3/4 of the way through. Place wieners in a baking dish. Gently open the slit and spoon in heated mashed potatoes. Top with shredded cheddar and heat in microwave or under broiler just until cheese melts.
Preheat oven to 350°F. Cream butter and sugar together. Add egg yolks and vanilla. Beat until smooth. To egg whites in a shallow bowl, add water and beat with a fork. Shape dough into 1 1/2 - 2-inch long fingers with stubby ends. My Mom used to make them into little horseshoe shapes after she shaped them into the fingers. It gave them a neat appearance. Drop into egg whites. Roll in nuts. Bake for 14 - 16 minutes. Cool. While the cookies cool, melt the chocolate squares using whichever method you prefer. I usually use the microwave and stir every 15 seconds. You could melt it with a double boiler if you wish. Dip ends in melted chocolate. Set on waxed paper to allow chocolate to set up.
Melt butter in a saucepan over medium-low heat. Stir in flour; a little at a time; stirring until combined and smooth. Remove from heat and add the broth and milk, a little at a time, stirring to keep lump-free. Return to heat. Bring sauce to a gentle boil and cook, stirring constantly, until it thickens. Taste and adjust seasonings. Stir in optional ingredients if desired.
Grease a shallow baking dish and Preheat oven to 350-375 F. Cook pasta until about 2 min shy of done according to package, drain. Back in the pan, mix pasta with butter, then egg, cheese, cayenne, paprika, and salt and pepper to taste. Pour pasta mixture into the baking dish and spread out evenly. Fill with enough milk to almost cover the pasta. Bake for 10 minutes, remove and stir to distribute any cheese clumps into the milk. Bake another 15 minute Remove and top with bread bread crumbs. Bake for 10 more minutes until bread crumbs are crispy and casserole is bubbly. Remove and let cool for 5 minutes or so, then serve. Baking times may vary.
In a 12" nonstick skillet, melt butter over medium-high heat. Cook bell pepper in butter 2 minutes, stirring frequently. Stir in mushrooms. Cook 2-3 minutes, stirring frequently, until vegetables are tender. Remove vegetable mixture from skillet; cover to keep warm. Sprinkle beef steaks with garlic salt and pepper. In same skillet, cook steaks over medium heat 6-8 minutes, turning once or twice, until desired doneness. Return vegetables to skillet. Stir teriyaki glaze and water into vegetables and spoon over steaks. Cook about 1 minute, stirring vegetables occasionally, until thoroughly heated.
Place the sauerkraut in a pan. Push the potatoes into the sauerkraut. Sprinkle over the onion and apple pepper and dot with butter. Add water. Bring to the boil and then turn down heat and simmer gently until potatoes are cooked. About 30-40 minutes Check liquid level making sure it doesn't catch. Serve.
set steaks out to dry cut steaks in preparation for stuffing approx 1 hour. mix drained spinach and goat cheese. stuff steaks with goat cheese, spinach stuffing. wrap steaks in bacon and close with tooth pick. sear on each side. baste with pesto sauce and put in oven 350 degrees for 30 minutes ( depending on thickness ).
Preheat oven to 350°F. Place flour in a mound on a board. Create a well in the center. Using a fork or your fingers, like when you make pasta, mix the flour with the liquid ingredients alternating with the dry ingredients. Once all the ingredients are mixed in knead the dough until smooth. Divide into 4 equal parts, roll into logs and then into coils (like cinnamon rolls). Brush the tops lightly with the milk. Sprinkle with a little sugar. Bake about 40 minutes or until lightly golden brown.
Place kefir, olive oil, vanilla, oats, and grain in blender and blend for 3 minutes on high. Make sure it is making a vortex. Add more liquid if needed. Cover and soak on the counter for at least 7 hours, to help the nutrients to be released. You may skip this step, if needed. Just before baking, add egg, melted butter and honey and blend until smooth. Add baking powder, baking soda, salt, cinnamon and apple and blend briefly. Bake on a hot griddle, lightly sprayed with non-stick spray as needed. Serve with syrup, powdered sugar, or caramel sauce (esp. yummy!) Makes 12 four-inch pancakes.
In a small mixing bowl, combine the first seven ingredients; mix well. Stir in chicken, eggs and green onions. Shape into an 8"-inch x 2"-inch log. Garnish with pimientos and onions. Cover and chill. Remove from the refrigerator 15 minutes before serving. Serve with crackers and snack bread.
In a covered soup pot on high heat, cook the onions in the water, stirring frequently, for 5 minutes. Add the celery and continue to cook, covered, stirring frequently for 5 minutes. Add more water if the vegetables begin to stick. Add the mushrooms, lower the heat, and cook until the mushrooms begin to release their juices, about 5 minutes. Stir in the bay leaves, ginger, and tomatoes and cook for 5 minutes. Stir in the tahini or peanut butter, add the tofu, and simmer on a heat diffuser or on very low heat for a few minutes more. Add salt, soy sauce, or hot sauce to taste; discard the bay leaves and serve.
Heat wine and cream cheese, stirring until cheese melts. Add Monterey Jack cheese, a little at a time, stirring constantly. Blend in blue cheese. When smooth, add kirsch. Serve with dippers of French bread, fresh fruit or vegetables.
Cream butter, add sugar, beat in egg yolks. Stir in remaining ingredients (except jam and cream.) Beat egg whites. Fold in batter. Grease and flour two 9-inch layer cake pans. Spoon half of batter into each. Bake in oven (350 F) for 30 minutes. Fill cold layers with jam. Top with whipped cream.
Cut stew meat into bite-size pieces. Heat oil in a large stockpot over medium-high heat. Add meat and brown on all sides. Transfer meat to a bowl. Add onion and celery to pan, adding more oil if needed. Cook, stirring, over medium heat 5 minutes. Stir in mushrooms, carrot and garlic. Cook, stirring, 3 minutes. Add remaining ingredients except potatoes. Add beef. Bring to a simmer. Cook, partially covered, 20 minutes, stirring occasionally. Add potatoes and return soup to a simmer. Cook, partially covered, until potatoes are tender, about 20 minutes.
Cook pasta in boiling salted water according to directions, (usually about 10 minutes) but do not overcook. Mushy pasta will not work well for this recipe. Add a dash of olive oil to keep pasta from sticking while cooking. In a bamboo or other type of steamer, steam the julienned carrot, fresh peas and green beans for about 5 minutes until just tender. Alternately, you could parboil them for just a few minutes to get them softened just a bit. Drain and rinse pasta under cold water in a colander. Add to large bowl. Mix steamed carrots, green beans and peas together into pasta. Add red bell pepper, green onions/scallions, and chopped tomatoes. Mix ingredients for dressing together, and pour over pasta and veggies. Mix well to combine. Place lid or plastic wrap over the bowl and let chill in refrigerator for at least an hour to let flavors meld.
Slice mushrooms and set aside. Chop tomatoes. In 12-inch skillet over medium heat, heat butter and olive oil. Add garlic and saute 1 minute. Add scallops and saute 1 minute. Add mushrooms and cook another minute. Stir in tomatoes with their juice, red wine, parsley, lemon juice, oregano, basil, salt, and pepper. Reduce heat and simmer 5 to 7 minutes. Serve immediately.
Slice the aubergines into 1/4 " rings. Sprinkle with salt and allow to stand for 30 minutes. Wipe the moisture from the aubergines. Heat the oil in a frying pan. Season the flour with salt and pepper. Coat the slices with flour, then dip into the eggs. Fry till golden brown, dry on paper towels. Drizzle the cane honey over the slices and enjoy.
Cook pizza dough according to directions. Toss shrimp with oregano, salt, and pepper. When the pizza crust directions call for it, spread the pesto onto the crust. Top with crumbled goat cheese. Top with shrimp. Sprinkle with red pepper flakes. Cook for 10-12 more minutes.
In a pot melt butter and add flour stir to blend add milk, 1/2 old bay, and nutmeg stir and simmer till thickened. Season seafood with old bay set aside. In a hot large pan place oil, add red onion cook still softened add garlic, snow peas, shrimp, lobster cook stirring till seafood turns pink add crab meat, and (add more oil or butter if needed) parsley and salt and pepper and sauce. Stir pasta into seafood mixture and garnish with parsley leaves.
Heat oven to 220C. Heat oil and cook onion for 5 minutes Add carrots and cook for a further 5 minutes Stir in curry paste. Add lentils, tomatoes, stock and seasoning (if desired)Simmer for 20 mins and leave to cool. Stir in chutney and peanuts. Wash the spinach and place in a pan cook in the dry pan until wilted, drain and cool. Chop spinach roughly and mix with feta. Roll pastry into a 12 inch square and keep any trimmings. Cut in half and place half the pastry on a greased baking tray. Spoon a third of the mix on the pastry leaving a gap of 1 inch around the sides. Place 1/2 the spinach next, followed by another third lentil, rest of spinach and rest of lentils. Run a lattice cutter over the remaining half of the pastry leaving and inch border. Lift the lattice onto the filling and gently strech until the two pastry borders. Use the trimmings to make star shapes to decorate. Bake on the top shelf for 20 mins until golden. rest for 10 mins before serving. Once cold this can be wrapped in foil and frozen for upto 1 month.
Combine first 9 ingredients (soy - black pepper). Slice the steaks across the grain into thin slices. Place beef in resealable ziplock bag and pour soy mixture over. Let marinate in refridgerator for 2-12 hours, turning bag occoationally. Heat large non-stick skillet or wok over medium-high to high heat. Pour beef and marinade into the skilled and cook until mixture is almost dry, 6-8 minute Toast sesame seeds and garlic in hot pan. (We had quite a bit of marinade left and it was wonderful spooned over some white rice). Serve with lettuce leaves, toasted sesame seeds and toasted garlic cloves and perhaps some hot sauce if you like it hot. You roll the beef and condiments up in the lettuce leaf and eat like a roll with your hands. Serve with white rice.
Cook rice, follow the instruction on the package. About 7 minutes, before the end of the cooking time, add frozen peas, mix and keep cooking. When the rice is cooked, add remaining ingredients. Mix well. If needed, add more milk to obtain a good texture and a good taste. Serve immediately.
The day before you bake the tea bread place the mixed dried fruit into your mixing bowl and cover with the tea. Soak the fruit overnight. The next day add all the other ingredients to the soaked fruit and mix well. Pour the mixture into a greased and lined 2lb loaf tin and bake in the top oven of the Aga with the grid shelf on the oven floor and the cold plain shelf above for about 1 hour but check after about 45 minutes. A skewer inserted should come out clean. Turn the tea bread out onto a baking rack to cool. Serve sliced and buttered (optional) with a cuppa. For conventional ovens the temperatures are gas mark 3 or 170 degrees centigrade and cooking time will probably be 1 hour 15 mins to 1 hour 30 minutes.
Butterfly each pork tenderloin by cutting lengthwise 3/4 of the way through tenderloin, being careful not to cut through completely. Open tenderloins; place in ziplock bag. In a small bowl, combine remaining ingredients and mix well. Pour over tenderloins and turn to coat. Seal bag and let marinate at room temperature 10 minutes. Cook on grill 12-15 minutes, turning once. Cut into serving-sized pieces.
Combine yogurt and vanilla in a bowl. Spoon 1/4 cup yogurt mixture into each of 4 small parfait glasses; top each with 1/2 teaspoon honey, 5 clementine sections, and 1/2 tablespoon nuts. Top parfaits with the remaining yogurt mixture (about 1/3 cup each); top each with 1/2 teaspoon honey, 2 clementine segments, and 1/2 tablespoon nuts. Serve immediately.
Chop carrots and onions and blend together with cashews in food processer. Add seasonings, soy sauce, honey, oil, and milk. Blend until smooth add water until you reach the desired consistency. You may prefer more than a half cup of water. Serve chilled and stir immediately prior to serving.
Start by making Bechamel Sauce: Melt 1/4 cup butter, then whisk in 3 tablespoons flour; cook for a minute, then slowly stir in 1 1/2 cups warm milk (can microwave milk a minute beforehand to warm it). Cook this, stirring constantly till it thickens and coats spoon. Set aside till ready to use. Combine 3/4 cup of Bechamel Sauce with onion, egg, cracker crumbs, parsley, salt, thyme, red pepper, and vinegar. Add this sauce mixture to meat and toss with two forks to mix lightly (don't overwork meat) Put this all into a casserole dish, level off top and make a slight indent with back of spoon (just like with meatloaf). Bake at 350 degrees for about 30 minutes, occasionally using a spoon to remove fat that collects in the indentation. Combine potatoes with remaining Bechamel Sauce. Remove meat from oven, sprinkle with the cheese, top with potatoes. Sprinkle with the paprika. Bake an additional 20 minutes.
Add all ingredients to a vase 3/4 full of water. Mix to blend. Add fresh cut flowers (best cut under running water so no air gets into stem) to water making sure no leaves are in the water.
Melt butter large skillet; add cream of mushroom soup and Picante sauce. Mix well until hot, about 5 minutes;. Add raw shimp and cook untill shrimp are white, about 2-3 minutes. IMPORTANT, do not over cook shrimp. Serve on hot white rice.
PREHEAT oven to 375°F. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown.
For Pudding. Put 300ml water in a saucepan, add dates and bring to the boil. Remove from heat, add bicarb soda, stir and set aside. Cream butter and sugar until light and fluffy. Add eggs one by one, beating well each time. Fold in flour, stir in date mixture and vanilla, and pour into a greased 18cm square cake tin. Bake at 160C for 50 minutes, or until cooked when tested with a skewer. For Sauce Combine sugar and butter in a pan and stir over low heat until melted. Add cream and vinegar, bring to the boil, remove from heat and serve warm not hot.
Place all of the dough ingredients into the pan of your bread machine. Program the machine for Dough or Manual cycle and press Start. Check the dough after about 10 minutes and adjust the consistency by adding flour or water as needed; the dough should be fairly sticky and slack. (I added a couple Tbsp water). When the machine has completed the cycle, remove the dough and turn it out onto a lightly floured work surface. (I let it rise an extra 40 minutes after the cycle was complete and then I turned it out onto a buttered pastry board not floured and let it rest for about 10 minutes before rolling out). Grease a 9 x 13 inch pan. Press the dough into the prepared pan with your fingers, stretching it to cover the bottom of the pan. (I rolled it out on buttered pastry board first and then fit it into the pan). Cover the pan with plastic wrap and allow the dough to rise until it is doubled in bulk, 30 to 45 minutes. With two fingers, punch deep holes all over the dough. (When punching holes in dough, if holes do not remain, it has not risen enough). In a small bowl, combine sugar and cinnamon; sprinkle it over the dough. Drizzle the cream evenly on top. Bake the cake in a preheated 350° oven for 25 to 30 minutes, or until a light golden color. Remove cake from oven, and serve it warm from pan.
Slice vanilla beans lengthwise with a sharp knife, use sharp edge of knife to scrape out the inside of the bean against the cutting board. Put the scrapings and the outer beans in a sauce pan. Put all other ingredients in the pan and heat on low stirring often for about 10 minutes. Turn heat up to medium for a few more minutes (3-5) stirring constantly. Do not boil. Filter your hot syrup through a Melitta and coffee filter or through a strainer and cheese cloth. This is to remove the bean skins and any sediment. Cool syrup and pour into a tall glass bottle, an old wine bottle or empty coffee syrup bottles work great and are the right size.