HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325 degrees F. Dredge meat in enough flour to coat. Heat 3 tbsp.vegetable oil in large skillet and brown meat on all sides; drain and set aside. Spray 2 1/2qt.casserole dish with cooking spray. Combine meat, onion, bell pepper, garlic, pepper, paprika, thyme, and bay leaf in casserole, mixing well. Stir in tomatoes. Cover with lid or foil and bake at 325 degrees for 1 1/2 hours. Place sour cream in bowl. Stir some of goulash sauce into sour cream, mixing well. Stir blended sour cream back into goulash, stirring to incorporate. Bake 30 minutes more, or until meat is tender. Serve with cooked egg noodles.
Place stock in saucepan and bring to a simmer. Add onion and garlic stirring until onion is soft. Add tomatoes and sugar and cook stirring occasionally for 10 minutes. Stir in wine and tomaote paste. Bring to the boil. Gently boil stirring occasionally for 5 minutes until liquid reduces and thickens. Stir in water and simmer uncovered for 40 minutes. If you like a chunky sauce - puree 1/2 the sauce only. If you want a smooth sauce puree the whole lot.
Cut the central core from the cabbage and shred the leaves finely. Heat the oil until quite hot in a wok and then stirfry the cabbage for about 2 minutes. Toss in the soy sauce, lemon juice, caraway seeds and pepper to taste.
Heat the oven to 400°F In a large pot or Dutch oven, heat the oil over moderately high heat. Season the chicken thighs and drumsticks with 1/4 teaspoon fo the salt and the pepper. Cook the chicken until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat from the pot. Reduce the heat to moderate and stir the flour. Whisk in the cider and the broth and bring to a simmer, scraping the bottom of the pot to dislodge any browned bits. Add the onion, parsnips, carrots, thyme and the remaining 1/2 teaspoons of the salt. Simmer, partially covered, for 10 minutes. Return the chicken to the pot. Bring the stew back to a simmer, cover, and put in the preheated oven until the chicken is done and the vegetable are tender, about 15 minutes.
Measurements are just approximate, read all instructions first to determine what you might need. Wash the limes VERY thoroughly, then remove zest from ten of them using a vegetable peeler. Avoid the white, bitter pith. Set aside. Squeeze enough limes to make 16 oz. (2 cups) juice. Place in a saucepan. Bring the lime juice to a boil, reduce heat to medium and reduce the juice by half. Have a heatproof measuring cup on hand. When it looks close to half its former volume, pour into the cup and check. Return to the boil if necessary. Reducing it too much is better than not enough. Once it's reduced by half, measure the lime juice reduction again and add an equal amount of cane sugar, by volume (ie: using the same cup to measure). That is, if it's 8 FL oz of juice, add 8 FL oz sugar. Stir to dissolve. Stir in the zest and allow to steep for 15 minutes, then strain. OPTIONAL: Add a very small drop of BLUE food coloring and mix well! It is supposed to turn a pale green, but I've never been successful at this. Mine always turns a bright turquoise blue. YUCK! The food color is purely for aesthetic purposes but does not affect the taste. The "real" Rose's Lime Juice uses the food coloring. Pour into a sealable glass bottle and store in the refrigerator. Will keep indefinitely. Note: you can make a grapefruit cordial the same way. Looks wonderful (red grapefruit), but the color vanishes in a cocktail. It tastes great by itself, or try a Paloma (tequila, grapefruit cordial, fresh lime and soda). Bottoms up....
For dressing combine gingerroot, vinegar, orange juice, vegetable oil, sesame oil, soup mix, sugar and garlic; whisk until well blended. For salad, cook pasta according to package directions; drain and rinse under cold water. Place pasta in a large serving bowl. While pasta is cooking, slice cucumber, dice bell pepper , and chop onion. Add cucumber, bell pepper, onion, spinach, mandarin oranges, chicken and almonds to pasta. Pour dressing over salad; toss well and serve immediately.
Heat oven to 375*. Stir together flour, cocoa, soda, and salt. Beat butter, sugars, and vanilla until creamy. Add eggs and beat well. Gradually add flour mixture. Stir in chocolate chips. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 - 10 minutes or until set. Cool slightly before removing from cookie sheet.
With fork poke vent holes into the squash. Peel skin if not organic. Microwave for about 5 minute or until about 3/4 cooked. Cut into 1 inch cubes. Set aside. In a 4 quart sauce pan quickly toast oregano powder, cumin, and cinnamon for about 30 seconds Add oil, onion, salt, and garlic; saute until the onion is translucent. Add squash tomatos, beans (including liquid), corn, and chili powder, cook until squash and corn is tender. (about 5 minutes) Serve Hot with grated cheese garnish.
Cooking the starter: Heat skillet with olive oil till hot. Add tater tots and onion. As tater tots and onion cook, break tots up with turner until they resemble hash browns. When they are hot and onion is done, remove to bowl and keep warm. Mix eggs with milk or water and pour into the hot skillet. Cook on medium heat. Cook eggs scraping the bottom of pan as they cook to scramble them. When eggs are just about done, add your tater tot mixture and mix with eggs. Let eggs finish cooking. Shut off burner and mix cheese lightly into eggs. I use cheddar cheese. Adding other ingredients: While tater tots and onions are cooking add any other ingredients you like. Add them in the order going from the ones that take the longest to cook to the shortest amount of time to cook. Cut small items into small bite size pieces. Left overs work great for this.
Heat 1 tablespoon of the olive oil in a wok and stir-fry the chicken and port over medium-high heat until crisp, 1-2 minutes. Remove from the heat and set aside. Add the remaining oil to the wok and stir-fry the onion and sambal over medium heat for 1-2 minute until fragrant. Remove from the heat. Combine all the ingredients, except the lime juice, in a large saucepan or pot and cook over medium heat for 5-10 minutes, stirring from time to time, until the sauce reduces. Season with the lime juice and remove from the heat. Serve immediately with bread and steamed rice. This dish also goes well with a tasty salad.
Mix ingredients together. Refrigerate until ready to serve. Good with apples, strawberries, grapes, etc. =. Other yogurt flavors can be substituted in place of strawberry.
Mix the dressing ingredients week, set aside. Place all the salad ingredients in a large bowl and toss. Pour enough dressing to coat, toss again and plate. Garnish each salad with a squeeze of lime and a sprinkling of chile powder, if desired,.
mince onion finely chop celery in bowl combine mayo and vinegar til smooth add tuna add rest of ingredients toss to coat well cover chill.
Cut the chard crosswise into 1-2 inch slices. In a large skillet heat the oil over medium-heat. Add the onion and stir occasionally for about 10 minutes, until they become golden and caramelized. Add the garlic and red pepper and stir for 1 minute, until fragrant. Add the broth, greens and a pinch of salt. Cover reduce heat to low and cook until the greens are almost tender, (spinach will just take about 2 minutes, chard about 5, and heartier greens like collards, about 7-8) stirring occasionally. Remove lid and turn heat back to medium, stirring, until the mixture is nearly dry and adjust salt to taste. Meanwhile, heat a flat skillet over medium-high heat and warm the tortillas for a minute or so per side. Fill the warm tortillas with veggies and top with crumbled queso and salsa. **You can use your favorite salsa, or make a quick, smokey chipotle salsa. Place 1-2 tomatoes, cut in half, half side down under the broiler with a few peeled cloves of garlic until slightly charred - a few minutes. Blend, tomatoes, garlic and 2-3 chipotles in adobo sauce (you'll find these in a can) with a splash of olive oil and salt and pepper to taste.
In a bowl, combine crab meat and bread crumbs. In a small bowl, whisk eggs well and add cream, whisking. Add cream mixture, hot sauce, Worcestershire sauce, parsley, onion and salt and pepper to taste to crab mixture and combine well. In large heavy skillet, heat 1 tbs butter over moderate heat until foam subsides and into it drop half of crab mixture by tablespoons. Cook crab cakes until golden brown, about 2 minutes, on each side, and repeat with remaining tablespoon butter and crab mixture. Serve crab cakes warm. Makes 24 crab cakes.
Bring to a boil macaroni - approx 7 minute. Mix all other ingredients together over a low heat until cheese is smooth- about 5 minutes. Add all to crock pot , stir in macaroni. I set mine on low for about 3 hours stirring every hour or so. Delicious!
Have roast tied so it hold shape. Melt drippings in heavy iron dutch oven or deep skillet. Season the meat with the ginger, salt and pepper, and sear well on all sides. Add the bay leaves, cloves, onion, and water. Cover tightly and simmer about 4 1/2 hours or until tender.
Mix cream cheese, dressing mix, mayo and sour cream until well blended. Spread mixture on pumpernickel slices. Top with a slice of cucumber and sprinkle with dill weed. Enjoy!
Preheat oven to 375. Cook pasta in boiling water 8-10 minutes and drain well. (pasta will still be quite firm). Heat butter in skillet and sautee onion, garlic, bell pepper and mushrooms until tender. Add flour and cook for 1 minute. Add sherry, broth, salt and pepper and bring to a boil. Stirring constantly, cook 2-3 minutes. Mix together pasta, chicken, cream and vegetable sauce. Pour into a shallow casserole dish and top with cheese. Bake 30 minutes or until browned and bubbly.
Heat waffle iron. Peal and dice apples. Combine milk and diced apples in the blender (or food processor) and blend until smooth. Separate eggs. Put egg yolks, oil and vanilla in the blender and mix briefly. Beat the egg whites until stiff and set aside. Combine flour, xylitol, baking powder, salt and xanthan gum in a mixing bowl. Add ingredients from the blender and stir to combine all ingredients. Don't over stir, a few lumps are ok. Fold in egg whites. Use around 3/4 cup of batter per waffle (at least that works best for our round Belgium waffle maker). For sugar-free syrup we use 1 part xylitol combined with 2 parts water. Heat together on the stove and add maple flavoring to taste.
FOR THE OVEN: Cut the loaf of French bread in half lengthwise. Place both halves on a greased baking sheet. Combine uncooked beef, tomato paste, sugar, olives, Parmesan cheese, chives, salt, oregano and pepper. Spread mixture to the edges of the cut surfaces of the bread. Bake uncovered in preheated 350 degree Fahrenheit oven for 25 minutes or until meat is well done. Top with mozzarella or cheddar cheese; return to oven for 5 minutes or until cheese melts. Cut into thick slices to serve. FOR THE BARBECUE: Precook the hamburger; drain excess grease. Combine cooked meat with the remaining ingredients, including grated cheese. Spread the cooked meat mixture over the cut surfaces of the bread. Wrap each half in heavy-duty foil and heat until warm and cheeses are melted. Cut into thick slices to serve.
Start water boiling for pasta, salt the water. Preheat oven to 400 degrees. Remove leaves of chard from stems. Chop stems into 1/2 inch pieces, and cut leaves into medium sized pieces. Heat large saute pan or pot over med high heat. Add 1 tbs olive oil and saute chicken until lightly browned. Do it in two batches if necessary. Remove chicken from pan. Add another tbs of oil to pan, add onion, chard stems and garlic. Saute until tender, about 5 minutes. Add wine, vinegar and rosemary to deglaze. Add the chard leaves and cook until wilted and liquid is reduced, about 6-8 minutes. Meanwhile, add pasta (I use rotini) and cook according to package directions, make sure to cook al dente. Add cooked pasta to other ingredients, along with about 1/4 cup of the pasta water. Cook an additional 3-4 minutes, and stir to combine. Add olives, cherry tomatoes and salt and pepper. Mix and pour mixture into large baking dish, top with bread crumbs and parmigiana. Drizzle lightly with olive oil and put in oven for 15-20 minutes - just until bread crumbs are browned. Let cool for just a couple minutes before serving.
Preheat oven to 375. Lightly beat eggs in a medium bowl. Add cottage cheese, 2 cups of mozzarella, and the parmesan or romano cheese. Add the pepper and 1 tsp each of dried basil and oregano and stir well. Heat olive oil in a large skillet over medium heat - swirl to coat skillet. Add sausage and onion, and cook until sausage is no longer pink, then add garlic and cook briefly (one minute or so). If there's extra oil in the pan at this point, drain and discard. Stir tomato paste into sausage mixture and then slowly stir in red wine and water. Process canned tomatoes in food processor until finely chopped. Add with ALL liquid to skillet and stir. Add remaining 1 tsp each of oregano and basil and heat just until bubbling, then remove from heat. Spread 1 cup of sauce in bottom of pan. To layer lasagne: In 13 x 19 dish layer 1/4 of noodles, 1/3 of cheese mixture, and 1 1/4 c of sauce. Repeat layers twice. Then top with remaining 1/4 of noodles, remaining sauce, and 2 cups of mozzarella. Cover tightly with foil and bake for 55 minutes. Uncover and bake another 5 minutes so top can brown slightly. Let stand 15 minutes before cutting.
Measure 1 cup flour into mixing bowl. Using a pastry blender, cut 1/2 cup butter into flour until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, mixing lightly with a fork until flour mixture is moistened and soft dough forms. Divide dough in half. On ungreased cookie sheet, press each half into a 12x3 inch strip. In medium saucepan, heat water and 1/2 cup butter to boiling. Remove from heat; immediately stir in 1 cup flour until smooth. Add eggs, 1 at a time, beating until smooth after each addition. Stir in 1/2 teaspoon almond extract. Spoon over crust, spreading to 3/4 inch from edges. Bake 50-60 minutes until golden brown and puffy- Cool. Blend powdered sugar, butter, almond extract and milk until smooth. Frost, sprinkle with nuts. Cut into 10-12 slices to serve.
Preheat oven to 400°F Grease bottoms only of 24 miniature muffin cups or use cooking spray, or line with paper baking cups. (If using regular sized muffin tin, prepare 12 tins). In medium bowl, stir baking mix, 1/4 cup sugar, the softened butter, milk, orange peel and egg until blended; beat vigorously with spoon 30 seconds. Place batter evenly between prepared muffin cups. Bake 12 minutes or until light golden brown. (Bake 20 minutes if using larger muffin tins). In small bowl, stir together 2/3 cup sugar and the cinnamon. Immediately roll tops of muffins in melted butter, then in cinnamon-sugar mixture. Serve warm if you can but they keep well in an air-tight container too.
Line a large baking sheet with aluminum foil, and arrange lollipop sticks 4 inches apart. In a heavy saucepan over medium heat, combine sugar, 1/2 cup water, and corn syrup, and heat until sugar dissolves. Cover and boil mixture 1 minute. Remove the cover and boil the syrup until it registers 310°F (or 98°F above the boiling point of your water) on a candy thermometer. Immediately remove the saucepan from the heat and set on a rack. Let syrup cool 5 minutes, then stir in food coloring and flavoring. Pour syrup in 2- to 3-inch puddles over one end of each lollipop stick. Allow candy to cool completely. Wrap each lollipop in plastic wrap. *Oil flavorings, available at health-food stores, work better than alcohol-based extracts, which can evaporate during the candy-making process.
In non-reactive container (glass, good ceramic or stainless steel) combine the cubed chicken, garlic, salt, cinnamon, black pepper, allspice, oil and lemon juice, mix well, cover (you can use saran wrap). *Note* You should marinate the chicken for several hours in the refrigerator to get the best taste out of the chicken. Thirty minutes before grilling remove from refrigerator, allowing it to reach room temperature. Thread onto skewers *note*. If using wooden skewers, be sure to soak them in cold water for at least 20 minutes prior to using. Grill over medium charcoal fire, basting and turning several times, until delicately browned. The recipe also says you can also grill in the oven, but if you've got a charcoal grill, it works much nicer. But if you dont have a charcoal grill; pre-heat the grill. Place chicken on skewers over an oven sheet and cook until browned (6-8 minutes), turning skewers and basting occasionally with the marinade to keep moist. I serve this with baked pita,hummus, Kibbee, and a nice green salad with feta cheese dressing.
Put apples and bananas in bowl. Add sugar, oil, eggs and vanilla. Add flour, soda, cinnamon, nuts and raisins. mix well. Bake in greased and floured 9x13" at 350 for 1 hour.
Grease bottom two 9x13-inch pans. Cover the bottom of the pan with a single layer of crackers. Boil butter and sugar. Remove from heat and add vanilla. Pour over crackers immediately. Bake at 350°F for 8-10 minutes or until lightly browned. Promptly remove from pan and separate. Drizzle with melted chocolate. (You can also top with nuts before baking).
Preheat oven to 350 degrees. Butter a 2 quart casserole dish. Mix all ingredients together except walnuts and hot water. Pour mixture into the prepared casserole dish. Sprinkle walnuts on top. Pour hot water over all. Bake for 35 minutes or until a cake tester or tooth pick inserted in the center of the upper part (the cake part of the pudding) comes out clean.
Brown turkey and small onion until meat is completely done. Add taco seasoning packet and follow directions for cooking on back. Spray non-stick casserole dish (9x9) with non-stick cooking spray. Cut flour tortillas into bite size pieces and layer 1/2 of tortillas on bottom of casserole dish. Add 1/2 of the cheese, sour cream, salsa and black beans. Start with the remaining tortillas and repeat layering. You may top with extra cheese or salsa if preferred. Other options include: corn, red pepper, green pepper, jalapenos, or any other ingredient. ***play with ingredients, if you like more sour cream, simply add more, if you like less, add less. Don't be afraid to test different options. Bake at 350 until all cheese is melted and everything is heated thoroughly (usually about 30-40 minutes). You may wish to cover the dish with foil to prevent overbaking the top -- then removing it for the last 5-10 minutes.
For Cilantro Cream Sauce: Puree garlic with salt. Combine sour cream, onion, cilantro and sugar. Add garlic mixture and stir gently to blend well. For Enchiladas: Heat tortillas, 1 at a time, in oil until soft. Place 1/4 cup crab meat in center of each tortilla, then sprinkle with 1 tablespoon onion. Spread a little Salsa Con Tomatillos on top. Roll enchiladas, and place, seam-side down, in shallow baking dish. Cover with remaining Salsa Con Tomatillos. Sprinkle generously with cheese. Bake at 400 degrees F about 10 minutes, or until hot and cheese melts. Serve with dollop of Sour Cream Sauce, and garnish with olives, avocado and tomato slices.
Cook the basmati rice in simmering water for 12 minutes or until tender. Drain well. Meanwhile, preheat the broiler to medium-high. In a bowl, mix together 4 tablespoons plain yogurt with 2 tablespoons tandoori curry paste. Add the shrimp and toss to coat. Tip onto a foil-lined baking tray, along with the marinade, and broil for 4-5 minutes or until just cooked through. For the raita, peel long, thin strips from the cucumber with a vegetable peeler, then pat dry on kitchen paper. Put into a bowl, add the yogurt, mint leaves and some seasoning and mix together. Divide the rice between plates and spoon the shrimp and raita alongside. Garnish with extra fresh mint sprigs. Serve with lime wedges, to squeeze over, if you like.
Drain tuna and place in a medium-size bowl. Add mayonaise, lemon juice, celery and red onion. Peel the Granny Smith apple, core and dice. Add to the tuna mixture. Add freshly ground pepper to taste and gently combine mixture well. Slice six slices from the bread loaf, about 1/2-inch thick. Cover the slices with the tuna mixture and top with the grated cheese. Place slices on a cookie sheet and broil for 2-3 minutes. The cheese should be bubbly and the tuna mixture warmed through. Serve immediately.
Heat the oil in a 4 quart soup pot over medium heat. Add the onion, garlic, carrots, celery and thyme and cook until the vegetables are tender, about 10 minutes. Add the chicken broth, tomatoes and bay leaf. Drain the beans and roughly mash 1/2 a can of beans. Add the beans and mashed beans to the pot. Squeeze the water from the thawed spinach and add to the pot. Season with salt and pepper and simmer for at least 10 minutes and up to 30 minutes. Add the macaroni and cook until tender according to package directions. (About 10 minutes.). Serve sprinkled with grated parmesan and/or pecorino romano.
Cut peeled apples into quarters, then each quarter into 5 pieces, then partically cook apple with sugar, keep hot. Sift flour into bowl, rub in butter, add sugar, then egg and mix to soft dough. Roll out half the pastry and line large, deep flan. Spread apples to within 1/2" of top of flan tin. Grate remainder of pastry over top and bake 25-30mins at 220 deg C (425 deg F). Serve hot or cold, with cream, custard or ice-cream.
Cook pasta in a large pot of boiling salted water according to package instructions. Heat a large saute pan on high heat. when hot, add bacon, stirring often. When bacon is browned, remove from pan and save some of the fat in the pan. Coat the chicken lightly with flour and saute on medium heat in remaining bacon fat until cooked through, add onions and garlic, and cook stirring often for 2 to 3 minutes. Add olive oil, salt and pepper to taste and bacon. Drain pasta, but do not rinse. The starch clinging to the pasta will help bind the sauce. Add to the above ingredients. Stir in parmesan and parsley.
Warm the olive oil in a large pot over medium high and add the onion, carrots, bell pepper, sea salt, pepper, garlic powder, and onion powder. Stir to combine and cook stirring occasionally until the vegetables are tender and the onions start to brown. About 10 to 15 minutes. Add the water to the pot and deglaze the bottom of the pan. Puree 2 cups of the black beans with two garlic cloves. Add the puree and the rest of the black beans with their liquid to the soup pot. Cook stirring often until bubbly. Carefully crack the eggs into prep bowls, one per prep bowl. Then slide eggs gently into the soup pot and cover with a lid. Cook for a couple of minutes until the egg whites solidify but leave the yolks runny to taste. To serve, scoop up the beans with an egg into individual bowls. Garnish as desired and serve with tortillas.
Cook pasta according to package directions; drain and rinse well. In a large bowl toss together pasta, melon, and cheese. Combine salad dressing and mint; pour over pasta mixture and toss gently to coat. Serve immediately or cover and chill up to 24 hours. Add watercress to pasta mixture just prior to serving. For a pretty presentation, pasta salad may be served in melon shells :).
Cream shortening with sugar. Add eggs, vanilla and orange zest. Alternate flour and mix into the mix until incorporated. Roll out with a lightly flour pin and cut into fun shapes. Bake at 375F for 10 - 12 minutes or until golden brown on edges. Frost with Royal Icing.
Pour 2 cans of chicken broth into a medium sized pot over medium heat. Allow to come to a boil, then lower heat by 20-30%. Add chopped green onions. Allow to soften, then add chopped mushrooms for 3-4 minutes, allowing to soften. Add shrimp, and allow to sit for 1 minute over heat. Remove from heat, put off to side to allow the soup to cool. In a separate bowl, squeeze juice from 1/2 lime. Add 1 tablespoon of fish sauce and 1/2 tablespoon of chili garlic sauce. Stir. Pour soup mixture over this sauce, and stir. You can eat immediately, or refrigerate. You can chop addtl. mushroom (small, diced pieces) and green onion to garnish the top, if desired.