HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain tomatoes very well in a strainer and place in a large bowl. Stir in the rest of the ingredients and let sit for at least an hour. Serve chilled or room temperature on toasted baguette slices. Enjoy!
Place all ingredients in a blender (not a food processor), and blend until smooth, approximately 2-3 minutes. Strain liquid and pour into tall, chilled glasses. Add garnish of mint leaf or berries if desired. Serve immediately.
cook and drain lean beef (add garlic powder and salt while cooking). cook kraft dinner according to package instructions and add cheese pouch. stir in sour cream, soup, grated carrots, peas and lean beef. put into casserole dish and bake at 350 for 15 minutes. top with cheese and bread crumbs and bake another 20 minutes.
Brown turkey with onion in skillet until done. Drain all grease. Add taco seasoning & water as per envelope simmer 5 minute. Remove from heat and let cool. Cut peppers in half from top to bottom (I try to get ones that are four sided so they sit flat). Remove all seeds and membrane. Place in 2 greased 13 x 9 pans. Mix the salsa & refried beans. To the meat mixture add corn, black beans, green chiles, refried mix, and 2 cups of cheddar cheese. Stuff raw peppers with mix. Cover and bake 1 hour at 350 (can be baked longer if softer peppers are preferred). Uncover & top with remaining cheese. Place back in oven (5 min) just until cheese is melted.
Combine 1 1/2 cups (375mL) of fresh or thawed frozen fruit with 2 tbsp (30mL) Smucker's Simple Blends Wildberry Fruit Spread. Spoon mixture over about 5oz (150g) regular or cinnamon baked flatbread crisps, top with 1/4 cup (50mL) pre-shredded mozzarella cheese and microwave on high for 25 seconds or until cheese is melted. Optional: Mix 1/2 cup (125mL) plain yogurt with 3 tbsp (45mL) Smucker's Simple Blends Wildberry Fruit Spread and serve with "nachos" as dip.
Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 5 minutes per side, or until browned and no longer pink in the center. Remove the chicken to a plate and set aside. Heat the broth in the same skillet. Add the onion, garlic, cilantro, ginger, lemon peel, cumin, and turmeric and cook for 5 minutes, or until the onion is tender but not browned. Stir in the coconut milk, nuts, sugar substitute, and red pepper. Return the chicken to the skillet, cover, and simmer for 10 minutes, or until the chicken is cooked through. Remove the chicken to a plate and keep warm. Do not discard the sauce in the pan. In a small bowl, combine the tamarind paste and water. Stir into the sauce in the skillet and gently boil until thickened and the mixture measures about 1/2 cup. Evenly divide the chicken among 2 serving plates. Top with sauce and garnish with the scallion. Recipe from The South Beach Diet(R) Cookbook.
Preheat oven to 350 F (170 C). Beat sugar, butter, vanilla and cream cheese on medium speed or about 4 minutes. Add eggs one at a time and beat. Add flour, baking powder, salt and 2 to 2 1/2 teaspoons cinnamon and beat on low until blended. Shred the zucchini (or chop it into very small pieces). I used my manual food processor (salsa maker) which worked great. Stir in the zucchini. Pour into 13 x 9 pan. Combine the 1/3 cup sugar and 1 teaspoons cinnamon and sprinkle over the batter. Bake for about 30-40 minutes or until a toothpick comes out clean. Enjoy!
Prepare -- Clean the chicken, rinse and pat dry. Add 1/2 the salt and pepper into the cavity along with the orange, lemon, onion and garlic. Mix the olive oil, butter, remaining salt and pepper along with the parsley and cayenne pepper. Brush this all over the chicken. I tuck the wings under the chicken and set in a roasting pan on my cut thick onion slices, or celery, or even carrots. If you don't want to use a natural vegetable rack you can use just of baking rack but I just love the flavor the vegetables give the gravy. I do not like to truss or tie my legs together. To me they get done more evenly when not tied. Time to bake -- Now I like to add 1 cup chicken broth or you can just use water in the bottom of the pan. It gives a little moisture along with the dripping from the chicken. Heat the oven to 450 degrees and cook the chicken uncovered for about 20 minutes. Reduce to 375 and cook for another 40-60 minutes depending on the size of your chicken. I always remove when the internal temperature reaches 170-175 and the juices will run clear when you stick a knife or fork in the thigh. Resting -- Make sure you remove from the pan to a plate and cover with foil. Let rest at least 15 minutes. Temperature will rise to 180 easily. Gravy -- First remove most of the grease from the drippings, just use a tablespoon, there shouldn't be too much. Then put the pan on the stove top and on medium heat, deglaze the pan with white wine about 1 cup and scrape up all the drippings. At this point, I still keep all the vegetables I used as the rack still in the pan. Then I add 2 cups of chicken broth and let it reduce 5 or so minutes as the chicken continues to rest. I finish by adding a teaspoon of butter and then thickening just a bit with corn starch mixed with just a little water (a slurry) just lightly, I don't want it too thick, and then strain the gravy. I then add a little parsley right at the end (optional). And drizzle over the cut up roasted chicken. It is perfection.
In a non-stick saute pan, heat two tablespoons of oil. Brown cheese cubes on all sides and reserve in a plate. In a large pot of boiling water, blanch vegetables, including cauliflower, mushroom and red bell pepper for a brief time. Remove immediately and place in ice bath. In the same saute pan, add remaining three tablespoons oil. Add turmeric and dry red chilies and fry until the chilies turn dark, releasing an earthy flavor. Add chopped onions and stir constantly until lightly browned. Add garlic, ginger and curry powder and fry for a minute or so. Transfer the browned cheese cubes and vegetables and stir-fry for five minutes over low heat. Add tomatoes, cream, salt and pepper; mix well. Allow cooking for another five to eight, adding a bit of water if necessary. At last, add spinach to the cheese-vegetable mixture and gently fold in to wilt it down. Garnish with chopped cilantro. Adjust seasoning with salt and pepper. Serve with steamed rice.
Pat dry potatoes. In a large skillet heat 1/4 cup olive oil over medium heat. Add hash browns in an even layer and push down with spatula. Cook 8-10 minutes on first side. Flip hash browns and push down again to form even layer. Cook an additional 7-8 minutes on the second side till golden brown. Set aside. Finely mince most of the dill. Leave a couple sprigs out for garnish. Add minced dill to creme fraiche or sour cream until combined. To assemble: Divide hashbrowns into 16 even piles and top with thin piece of smoked salmon, 1 tablespoon dill creme fraiche and garnish with dill sprig. Makes 16 appetizer portions.
To make the chocolatey topping, in a small bowl, combine Cool Whip with cocoa mix. Stir until completely mixed. Cover and refrigerate. In a tall glass, combine powdered creamer with 2 tablespoons hot water and stir to dissolve. Add soymilk and pudding mix. Stir until mostly dissolved. Transfer contents of the glass to a blender. Add ice cream and ice to the blender. Blend at high speed until thoroughly mixed. If needed, remove blender from the base, stir mixture, and blend again. Pour into the tall glass. Gently stir in the sprinkles. If you want to get fancy with your chocolatey topping, spoon it into one of the bottom corners of a plastic bag; snip off the tip of that corner to create a small hole, and pipe the topping through the hole into a swirl over your shake. Or keep things simple and just spoon on the topping! If you like, top with a few extra sprinkles. Enjoy!
Heat the oil and cook the leeks and peppers, gently and covered for 20 minutes. Add vinegar and cook for a further 10 mins uncovered. The liquid should have evaporated, if not cook until it has. Stir in the parsley, season if needed and dish up.
In a large bowl, mix all the ingredients together except for the butter. Once mixed; slowly pour in the butter stiring it into batter. Pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 30-40 minutes. While the cake is warm ~ drizzle the glaze over the cake.
In medium bowl, combine flour and salt. In large bowl, cream together butter, cream cheese and sugar. Add eggs one at a time. Add flour and vanilla. Stir in chocolate chips. Spread into prepared pans. Bake 90 minutes or until done.
Mix mayo, cream cheese, dill weed and garlic salt. Chill overnight. Bake crescent rolls flat on a cookie sheet according to package directions. Cool. Spread mixture on cooled crescent rolls. Top with veggies and cheese.
Mix all contents in a large bowl and refrigerate until chilled, about 10-12 minutes. Eat raw OR if you choose to bake, preheat oven to 350&deg;F. Roll dough into small disks, about 1 inch circumference and 1/4 inch thick. Place on baking sheet lined with parchment paper. Bake for 15-18 minutes, or until cookies are a light golden brown. 1 flax egg is a tablespoon of ground flax seeds mixed with 3 tablespoons of water.
Preheat oven to 350 degrees F. Lightly butter a 13 x 9 inch pyrex baking dish. Beat eggs in a large bowl until light and fluffy. Add sugar and continue beating until thick and light-coloured. Stir in flour, pineapple (with juice), walnuts, baking soda and vanilla, and mix thoroughly. Pour into prepared pan. Bake 25-30 minutes, or until a tester comes out clean. Let cake cool and ice. For icing: Combine icing sugar, cream cheese, butter, lemon juice and vanilla and mix until fluffy.
On parchment paper-lined or greased rimmed baking sheet, toast cashews in 350°F (180°C) oven until fragrant and golden, about 10 minutes. Meanwhile, in large bowl, combine 2 tbsp (25 mL) of the sugar, salt, curry powder and cumin; set aside. In saucepan, bring water, remaining brown sugar and butter to boil, stirring constantly. Add cashews, stirring to coat; simmer until no liquid remains, about 3 minutes. Add to spice mixture; toss to coat well. Spread nuts on same baking sheet; roast until coating is dry and slightly golden, about 10 minutes. Let cool on pan on rack. (Make-ahead: Store in airtight container at room temperature for up to 1 week.).
Mix all ingredients together in a small saucepan. Heat through and serve warm! (1/4 cup concentrate will make for a thicker syrup while 1/2 cup will make it a thinner syrup.).
For yogurt marinade: Combine first 8 ingredients. Cut chicken into bite-size pieces and stir into yogurt until completely covered. Cover and marinate in refrigerator for at least one hour. For yogurt sauce: Combine yogurt, cucumber, onion, black pepper, salt and red chili powder. Stir until smooth. Refrigerate until ready to serve. Heat oil in skillet over medium-high heat. Add chicken and all the marinade to skillet and cook for about 20 minutes or until chicken is cooked through. You may need to drain some liquid from the skillet while this cooks as you want to end up with only enough sauce to coat the chicken. To serve: You may cool the chicken pieces slightly before serving or keep them hot. You may warm the tortillas, if desired, too. Roll up the wrap with the chicken, yogurt sauce, lettuce or spinach leaves, chutney, rice, tomatoes, radishes and whatever else you like.
Beat butter and shortening with mixer at high speed. Add sugar gradually and cream for 5 minutes until light and fluffy. Add raspberry extract, vanilla, raspberry jam and egg. Sift flour, baking powder and salt together and add to creamed mixture, 1/3 cup at a time. Batter will be stiff. Chill dough 60 minutes. Force through cookie press onto ungreased cookie sheets. Put dab of jam in center of cookie. Bake in 375 degree oven 7-8 minutes. Do not overcook.
Add to infuser and steep for 5-7 minutes. Sweeten with honey if desired.
For the marinade: Whisk together the first 7 ingredients. Place shrimp in a large ziplock bag and add marinade, pressing out the air and tossing to coat. Refrigerate 30-45 minutes. Remove shrimp from bag, thread on skewers, and discard marinade. Sprinkle with salt. Grill over direct high heat until shrimp are just opaque this is one to 2 minutes per side. Watch carefully because shrimp overcook so quickly. Remove from grill and serve warm with lime wedges.
Beat it all together in one big bowl. The batter will be very thin. Pour into a greased and floured 13 x 9 inch pan or two 9-inch layer pans. Bake 350°F for 35-40 minutes. * This is great when filled with creamy peanut butter and frosted with dark chocolate frosting.
1. Combine yogurt, chile powder, turmeric, salt, and 8 pods green cardamom in a large bowl; add chicken, mix, and cover bowl with plastic wrap. Refrigerate for at least 30 minutes or up to overnight. 2. Heat oil in a 6-qt. pot over high heat. Add remaining green cardamom along with peppercorns, black cardamom, and cinnamon; cook until fragrant, 1-2 minutes. Add onions, garlic, chiles, and ginger; cook, stirring and adding a few tablespoons of water as needed, until onions are browned, 12-15 minutes. Add chicken and marinade; cook, flipping chicken occasionally, until most of liquid has evaporated, 20-30 minutes. Add 1/3 cup water; bring to a boil. Reduce heat to medium-low; cook, stirring, until sauce has thickened, 6-8 minutes. Season with salt and garnish with ginger, cilantro, and yogurt; serve with rice.
Preheat oven to 375F. Saute onion in 1/3 cup canola oil, until brown. Let cool. Beat eggs until mixed well, blend in milk, sauteed onions and oil mixture. Add flour, baking powder, oregano, and garlic powder. Mix well. Stir in spinach, broccoli, and cheese. Spoon onto a baking stone or greased pan. (about the size of a medium biscuit). Bake 20 to 25 minutes.
Make the Mango Salsa: combine the mangoes, onion, cilantro, and lime juice in a glass bowl; season to taste with salt and pepper; toss thoroughly. Cover and chill at least 1 hour. Make the Herb Butter: in a bowl, mix the butter, chives, parsley, and lemon pepper; season with salt; set aside. Make the burgers: trim the swordfish pieces to fit the rolls. In a bowl, whisk the lime juice, soy sauce, olive oil, ginger, garlic, salt, and pepper. Add the swordfish, tossing to coat it; cover the bowl with plastic wrap and refrigerate for at least 2 hours. Preheat a broiler or charcoal/gas grill to medium-high heat. Broil or grill the burgers, flipping once, until the cooked sides are browned, about 4 minutes on each side. Spread herbed butter on deli rolls; place swordfish on roll bottoms; top with salsa and set roll tops in place.
Line a baking/cookie sheet with foil and coat with cooking-spray. Roast the corn at 375 degrees for 30 minutes or until it just begins to brown. Roast the sweet or Poblano peppers at 375 degrees for 45 minutes, then de-stem, de-seed, skin, and slice them. Combine all ingredients in a bowl, mix, cover with plastic wrap. Refrigerate the mixture for 1 hour. Add lime juice, mix, replace plastic wrap.
Place the lentils in a sieve and wash them under cold, running water before dropping them into enough lightly salted boiling water to cover them by 2-3 inches. Lower the heat and simmer in a partly covered pan for 25-30 minutes or until tender but still somewhat firm to the bite. Drain and rinse under cold running water. Drain thoroughly. Mix the vinegar, oil, salt and a bit of pepper in a bowl and beat together with a whisk. Stem and seed the chilies and roughly chop them. Mix everything together with the lentils and let marinated at room temperature for at least 30 minutes, stirring from time to time, before serving.
Mix cream cheese, sour cream and mayonnaise and spread over 12" pan or plate. Scatter shrimp/crab over cheese mixture, add seafood sauce, then remaining ingredients. Chill until ready to serve.
1. Process hazelnuts in a blender or a food processor on high power until they begin to form a smooth nut batter. Then melt the coconut oil and cacao paste in a double boiler. Stir in the honey smoothly. Add the above prepared mixture to the hazelnut batter. Fold in salt. Blend all of these together until very smooth. You will need to add water to get the desired consistency of nutella. Enjoy nutella on bread and keep making more.
Depending on the size of your food processor, layer the cornbeef, potatoes and onions and PULSE the mixture until it is finely diced, about double the size of cooked rice. Be sure not to over process. Heat your saute pan to medium high and fry until potatoes are done and it is lightly browned. Serve with fried eggs on top, if desired.
Make sure shrimp are cooked, shelled and deveined. Melt butter and saute mushrooms until wilted. Stir in soup, sour cream, soy sauce and pepper. Cook, stirring, until sauce bubbles and becomes smooth. Fold in shrimp. Heat until bubbly. Serve over toast points, rice or pasta. This can also be spooned into small casseroles; top each casserole with 1/3 cup grated sharp cheddar cheese. Place under broiler and broil until bubbly and golden brown.
Add all ingredients to a blender and blend until smooth. You may need to add less or more to get the consistency how you like. Usually when I make this, I just eyeball the ingredients and add more of something if needed after i've blended everything.
in a large bowl mix the salt, pepper, garlic, sour cream and mayonnaise then add the remaining ingredients , stir well and refrigerate for at least 1h before serving.
Preheat oven to 400°F. In a small saucepan of boiling water blanch basil 2 seconds and drain in a sieve. Rinse basil under cold water to stop cooking and pat dry on paper towels. Put 1 whole chicken breast, skinned side down, on a work surface and remove "tender" (fillet strip located on either side of where breast bone was) from each breast half, keeping rest of chicken breast intact. (There should be 2 tenders from each whole breast.). Put 2 tenders side by side and wrap 7 basil leaves around them to enclose them. Season remainder of whole breast with salt and pepper and put basil-wrapped tenders lengthwise down middle of 1 breast half. Fold other breast half over to enclose tenders. Beginning on underside at 1 end of breast, wrap bacon slices snugly but without stretching, 1 at a time, around breast in a continuous overlapping spiral from 1 end to the other. (You will need about 4 to 5 bacon slices for each breast.). Remove tenders from remaining 2 chicken breasts and stuff and wrap breasts in same manner. Sprinkle crushed peppercorns evenly over bacon wrappings. Heat a 9- to 10-inch cast-iron skillet over moderately high heat until hot. Sliding a metal spatula under wrapped chicken breasts to keep bacon intact, transfer 2 breasts, undersides down, to skillet. Cook chicken, turning it only after bacon on underside is golden, until bacon is golden and crisp on all sides, about 4 minutes total. Transfer chicken as browned to a plate and cook remaining breasts in same manner. Pour off fat from skillet and return all 3 chicken breasts to skillet. Roast chicken in middle of oven 15 minutes, or until firm to the touch and just cooked through. Transfer chicken with tongs to a cutting board and let stand 10 minutes before slicing.
Saute mushrooms in 4 T butter for about 5 minutes, save remaining butter (in saute pan). Place caps in an oven-proof dish. Mix Cream Cheese and Bacon and top mushroom caps, heaping the mix a little. Top with grated cheese. Pour remaining butter (from saute pan) around mushrooms and bake for about 8-12 minutes at 375 degrees. Cheese on tops should be melted. Best when served warm.
Mix all the cheeses together until well blended and creamy, then add onions and garlic powder and mix well to combine. Refrigerate for an hour. Serve with Assorted crackers.
Make the sauce: in a bowl, whisk the sauce ingredients together; if not using right away, cover and refrigerate for as long as 24 hours. Thread shrimp onto skewers through both the heads and tails. Lightly brush or spray the shrimp all over with oil and season with salt and pepper to taste. Grill over Direct High heat until the shrimp are firm to touch and just turning opaque in the center, 1-4 minutes, turning once. Serve warm with the sauce.
Put chicken in bottom of crock pot. Mix together all other ingredients and pour over chicken. Cook on low 6-8 hours, or on high 3-4 hours. I usually serve this over brown rice.
In a bowl, combine bread and milk. Add the egg, onion, salt and pepper; mix well. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in small batches over medium heat until no longer pink. Drain on paper towels. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add consomme; bring to a boil. Reduce heat; add the mushrooms, parsley, Worcestershire sauce and bouillon. Add meatballs; simmer, uncovered, for 30 minutes, stirring occasionally. Remove from the heat; stir in sour cream. Serve over noodles if desired. Garnish with parsley. Yield: 6-8 servings.
Soak beans at least 4 hours or up to 12 hours in plenty of water. (I soak the beans in the crock pot.). Add to the beans one of the garlic cloves, finely minced, 2 tablespoons of the onion, bay leaf and a dash of black pepper. Cover and cook on HIGH for 2-3 hours (or until beans start to boil) then cook on LOW for approximately 5-6 additional hours. Or cook on LOW all day for about 9-10 hours. Once cooking time has commenced, check to see if beans are soft. DO NOT drain! Heat a cast iron skillet* on medium heat and saute the onion, other garlic clove, cumin powder, and oregano in a little bit of oil. With a slotted spoon, transfer the cooked beans to the skillet and begin by mashing using a potato masher. Add some reserved cooking liquid to help mash; mashing to desired consistency. (I puree most of the beans as we like our beans on the soupy side.). Once the beans are mashed to your liking, stir in the liquid smoke and butter, and about 1 teaspoon salt. Cook, stirring constantly until butter is melted. Taste and adjust all seasonings. You will probably need more salt. Serve and garnish each serving with a sprinkle of grated cheddar cheese and some green onion slices. Save about 2 cups of the reserved cooking liquid for reheating the refried beans. DO NOT use water to rehydrate! *Cast iron will alter the color of the beans. This does NOT effect the taste.
Cream together the butter,sugar and eggs. Sift together all dry ingredients. Add to mixture,and stir until smooth. Add coffee,buttermilk and jam and mix well. Bake at 350 for 40 minutes.
Wash and tear lettuce. Mix greens together. Top with crumbled blue cheese, bacon, and red onion. Process remaining seven (dressing) ingredients in a blender. Pour dressing over top (just enough to coat). Serve.
Warm olive oil in heavy dutch oven over medium high heat; add the pork loin chops and brown on all sides. Remove meat and set aside. In same skillet saute the onion until golden, about 5 to 10 minutes; adding in a touch of wine and scraping up the brown bits from the meat. Stir in cabbage, potatoes and sliced apples. Sprinkle with brown sugar, salt, pepper and red wine vinegar. Place browned chops on top of all and pour 1 cup of white wine over all. Cover and bake, stirring once or twice, in a preheated 375 degree oven for 90 minutes or until tender. To keep meat moist, submerge into cabbage mixture as it cooks.