HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the olive oil in a large skillet over medium heat. Add the chicken; cook and stir for 5 minutes, or until the chicken is cooked through. Stir in frozen vegetables, soup, and Velveeta. Stir until the Velveeta is melted. Spoon into a greased 8x8 baking dish. Preheat the oven to 400 degrees F. Unfold the pastry sheet, and place it over the chicken mixture. Fold the edges of the pastry under itself, inside the lip of the dish, and press the pastry somewhat against the edges of the dish to seal (if you can - I am never super successful at doing this, mine always kinda "floats" on top of the chicken mixture). Brush the top of the pastry with an egg. Cut several slits in the pastry to permit steam to escape. Place the dish on a baking sheet, and bake for 30 minutes, or until golden brown. Let stand 5 minutes before serving.
Place ingredients in order shown in bread pan and select Quick Bread/Cake cycle. Select 1 1/2 lb loaf size. Press Start. After 4 minutes, scrape down the sides and bottom of the bread pan with a rubber spatula. Allow cycle to continue. When baking is completed, remove and turn out onto wire racki to cool. Wrap in plastic wrap after completely cooled. Note: Baking powder and baking soda lose their power faster than you realize. Unless your packages are new, test before using. To test baking soda, put a few tablespoons of white vinegar into a small bowl and add a teaspoon of baking soda. It should bubble up furiously, and the foaming should take several moments to subside. The more bubbles, the more potent the baking soda. If there is no reaction, or you only end up with a handful of small bubbles, you need to replace your baking soda.To test baking powder, baking powder, pour a teaspoonful of baking powder into a bowl or small glass.Fill the bowl with hot water to cover the baking powder (about 1/4 cup should do it).If the baking powder begins to bubble furiously, it's fine to use in your recipes.Tip: For best results, do not dip a wet spoon into the can of baking powder when measuring what you need. The moisture will activate the baking powder left behind in the can and it won't be as good to use next time. If you see lumps in your baking powder, that's usually a sign moisture has found its way inches.
Put peas into a medium saucepan and cover with water by 4 inches. Add bay leaves, savory sprigs, carrots and crushed garlic. Bring to a boil. Reduce to a simmer. Cook, partially covered, 10 minutes. Season with 1 teaspoon salt. Cook until tender but not mushy; begin checking after 10 minutes more (cooking times will vary). Drain. Discard bay leaves, savory sprigs, carrots and garlic. Heat 2 tablespoons oil in a large skillet over medium heat. Add sliced garlic; cook until fragrant but not brown, about 1 minute. Add shrimp and 2 tablespoons water. Raise heat to medium-high. Cover and cook, stirring occasionally, until shrimp are opaque and water has evaporated, about 3 minutes. Add pea mixture, remaining 6 tablespoons oil and the vinegar. Season with salt. Stir in chopped savory. Cook 1 minute more. Remove from heat. Serve warm over lettuce, garnished with savory sprigs.
Mix first 6 ingredients and divide among the split English muffins. Freeze at least 30 minutes before serving. When ready broil until bubbly and golden, about 5 minutes. These will keep 3 months in the freezer. I pack them up in sets of two for easy quick lunches.
In punch bowl, stir together punch, orange concentrate and water. Unmold ice wreath by dipping in warm water to loosen. Add to punch, orange side. Garnish wreath with cherries. If desired, add 1 to 2 cups vodka to punch. Orange Slice Wreath: Pour 3 cups water into 5 1/2-cup ring mold. Freeze 1 hour or until top is solid. Slice 1 large orange, then cut slices in half and arrange petal fashion in 2 layers on ice around ring. Pour 1 cup water over oranges and freeze solid.
A day ahead, make the persimmon puree. Put all ingredients for the puree in a large saucepan and bring to a boil over medium heat; cook for 3 to 4 minutes if fruit is very ripe and soft, up to 10 minutes if less ripe. Pour into a glass bowl, cover, and refrigerate overnight. Puree in a food processor and pass through a sieve to remove solids. The next day, make the custard. Place piloncillo and evaporated milk in a heavy saucepan over medium heat and cook, stirring, until piloncillo dissolves; set aside. Place sugar, cinnamon, and vanilla in bowl of an electric mixer and blend while adding eggs, one at a time, then persimmon puree. Blend in piloncillo mixture and lemon juice. Preheat oven to 350F degrees. In a saucepan, heat sugar and water over medium heat for 15 to 20 minutes, stirring, until mixture turns amber in color and reaches 325F to 355F degrees on a candy thermometer. Immediately pour 1 to 2 tablespoons of caramel in bottom of 8 four-ounce glass baking cups. Let cool briefly, then pour custard on top. Place cups in a water bath, cover with foil, and bake until a knife inserted in center of custard comes out clean, about 45 minutes. Chill before unmolding.
Cut zucchini into quarters lengthwise, then cut in half crosswise. In large nonstick skillet, saute zucchini in olive oil over medium heat for 4 minutes. Sprinkle with lemon zest, salt, and pepper; saute 4-5 minutes longer or until zucchini is crisp-tender. Remove from heat, sprinkle with cheese, and serve immediately.
Cook chicken in a large skillet with oil. Remove cooked chicken; cover and keep warm. Add sliced veggies to pan and cook over high heat 10 minutes or until tender and blackened. Stir in 3 tablespoons of fajita seasoning (recipe below), 1/4 cup water, and lime juice. Bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally. Meanwhile, heat beans until hot and shred the cheese. Briefly warm the tortillas. Spoon beans, meat and veggies into tortillas and top with cheese, spinach and sour cream, or have people assemble themselves. Combine last 10 ingredients in a lidded container - I used an old spice jar - and use 3 tablespoons to equal 1 packet of fajita or taco seasoning.
Peel cucumbers and slice. Slice onions. In another bowl combine mayo, sugar, and vinegar. whisk until smooth. Add 2 tablespoons of milk and whisk until smooth. You can add as much milk as you want, it will become less thick, every time you add the milk. This is also good with tomatoes and romaine lettuce for a delicious time of garden salad!
CAKE: Preheat oven to 350 degrees. Grease and flour a 11 X 13 pan. In a medium saucepan, combine Coke, oil, butter and cocoa and bring it to a boil. In a large bowl, combine sugar, flour and salt. Pour Coke mixture into the flour mixture and mix well. Add eggs, buttermilk, baking soda and vanilla and mix well. Pour in to prepared pan and bake for 25 - 30 minutes or until a toothpick comes out clean. FROSTING: n a medium saucepan, combine butter, cocoa and milk. Heat until butter melts and mix well. Add vanilla, confectioners sugar and mix well. Fold in pecan pieces. Spread on cake while still warm.
In covered small saucepan over low heat, in enough water to cover, cook apricots 15 minutes. Drain apricots; finely chop. Preheat oven to 350 degrees Fahrenheit. Grease an 8 x 8 inch pan. Into large bowl, measure 1 cup flour, butter or margarine and sugar. With mixer at medium speed, beat ingredients until well mixed and crumbly. Pat evenly into pan. Bake 25 minutes or until golden brown. Meanwhile, in the same bowl, measure 1/3 cup flour, eggs, apricots, brown sugar, walnuts, baking powder, vanilla, and salt. Beat at medium speed until well mixed, occasionally scraping bowl with a rubber spatula. Pour mixture over baked layer and return to oven. Bake 25 minutes longer until golden. Cool in pan. Cut into squares. Sprinkle with confectioner's sugar.
Combine honey, soy sauce, oil, ginger, orange juice and Sriracha in a bowl whisk until combined. Pour into a storage bag, add chicken breast and marinate 30 minutes. When you are ready to bread the tenders, preheat oven to 450° and prepare the baking sheet by placing a cooling rack on it (it helps crisp the entire coating). Prepare for the breading by placing flour in a shallow bowl. Lightly beat eggs in a second shallow bowl, and place breadcrumbs in a third shallow bowl. Add 1/2 teaspoon salt to the bowl containing flour and then another 1/2 teaspoon to the bowl with the breadcrumbs and mix well. Spray the cooling rack with the cooking spray. Coat each chicken breast in flour, shaking off any excess. Dip the chicken breast in the egg and let excess drip off. Then roll in the breadcrumb mixture and place the chicken breast on the prepared rack. Bake the chicken breast for 18-20 minutes depending on thickness of the tenders. Serve with ranch dressing.
Preheat oven to 450°. Cut bell peppers in half lengthwise; remove seeds and membranes. Brush the outside of peppers lightly with a little olive oil and place, cut side down, on a baking sheet. Roast for 20-25 minutes, until well blackened. When cool, remove and discard skins; slice peppers into 2-inch strips. (You can also blacken peppers over a gas flame, holding with tongs and rotating.). Combine peppers, remaining olive oil, feta, and olives in a large bowl. Toss gently to coat completely. Add onion, garlic, vinegar, oregano, and salt and pepper to taste; toss again. Pour lemon juice over mixture. Refrigerate at least 3 hours.
Preheat oven to 350*. Combine flour and butter. Stir in chopped nuts. Press into an ungreased 13x9 inch pan. Bake 30 minutes. Cook completely. Mix cream cheese and confectioners' sugar. blend in half the whipped topping. Spread over cooled crust. Combine milk and pudding mix. Beat 2 minutes. Pour over cream cheese layer. Slice bananas and place on top. Spread rest of whipped topping over the top. Refrigerate 2 hours before serving.
In a large dutch oven or soup pot, saute the onions and celery in the oil until soft. Add the chicken stock or broth, chicken pieces (if using) and the brown rice. If using cooked chicken or turkey, add now. If using the chicken pieces, simmer until chicken is tender, 20 to 30 minutes. Remove chicken and set aside to cool (again if using uncooked chicken pieces). Continue cooking for another 15 minutes. Remove chicken from the bones and add back to the stock along with the remaining ingredients. Heat through and adjust seasonings to taste.
Place the rice in colander and rinse thoroughly with cold water; drain well and set aside. Heat the oil in a medium saucepan over medium heat. Add in onion and cook for 1 minute. Add in the garlic and cook until the garlic is just lightly browned (do not cook until dark browned). Add in the rice and salt; cook stirring constantly until the rice begins to brown. Slowly and carefully pour in the hot water then then broth stirring gently; bring to a simmer. Reduce heat to low, cover and simmer until the water is absorbed (about 20-25 minutes). Season with pepper if desired.
Mix together softened cream cheese, 2/3 of shrimp, sliced onions and 1/2 bottle of shrimp cocktail sauce. Mix well, adding more cocktail sauce if necessary to make mixture a spreading consistency. Put in a serving bowl, put a thin layer of cocktail sauce over spread to cover top, then arrange remaining shrimp over that to decorate the appetizer. Chill, then serve with crackers of your choice.
Combine Godiva Original Liqueur, Captain Morgan Parrot Bay Coconut Rum, and Smirnoff Black Cherry Vodka. Shake with ice and strain into martini glass. Garnish with chocolate shavings.
Spoon ice cream by spoonfuls into a large punch bowl. Add water and lemonade concentrate; stir just till combined. Slowly pour carbonated beverage down the side of bowl. Stir gently to mix.
Truss the whole chicken firmly with cotton kitchen twine, and brown in vegetable oil on all sides in a separate pan on the stove top. Saute the carrots and onions on the stove top in the same pan used for the chicken. Deglaze the pan with the wine, and add to cooker. Add the tomatoes to the cooker with their juice. Add Worcestershire, and season lightly with salt and pepper. Add the rosemary or thyme. Add 1 cup of the chicken stock. Mix cooker contents well. Add trussed chicken, breast side down. Put cover on cooker and set to "Seal." Select meat function and set timer on cooker to 25 minutes. At end of cooking time, release pressure as per instruction manual. Unplug and open the cooker when pressure has dropped. Remove chicken from the cooker, remove the string, remove the skin and all meat. Cut the chicken into bite-sized pieces. Discard the skin. Put the glass cover on the cooker and plug it inches Select the meat function, and set timer on cooker to 25 minutes. Add the remaining 3 cups of chicken stock. Bring to a boil. Add the pasta, and cook, uncovered, until pasta is al dente. Unplug the cooker, and let it cool for about 5 minutes. Add the chicken. Stir well. Ladle into bowls and serve with crusty bread. Pass grated Parmesan or Parmesan-Romano cheese separately, if desired.
Spray non-stick cooking spray on pan. Cut chicken into small chunks and fry with 3 cloves of garlic, finely chopped. Season to taste with salt and pepper. Cook lasagne as directed on package. Cut peppers into small pieces. Mix together in a medium mixing bowl Ricotta, mozzarella, peppers, remaining 2 cloves of garlic, and Italian seasoning to taste. Preheat oven to 350°F. Layer lasagne pan with sauce, pasta, ricotta mixture, and chicken. Top with a layer of pasta, sauce and Parmesan cheese. Bake for 40-50 minutes. Let lasagne settle for a few minutes before serving.
FILLING: Combine cherries, liqueur and cornstarch in medium saucepan, mix until dissolved. Cook and stir over medium heat until mixture has thickened, about 3 minutes. Remove from heat and cool for 10 minutes. TOPPING: Combine flour, sugar, rolled oats and nutmeg in a small bowl. Add butter and mix with fingers or fork until crumbly. Place filling in a 3-4 cup shallow baking dish (or individual baking dishes). Sprinkle topping over fruit. Bake until topping is golden, about 20 minutes. Serve warm or at room temperature with whipped cream. Sprinkle with nutmeg.
Spoon measured jelly into a heavy-based saucepan. Add port and lemon juice; stir over low heat until jelly melts and ingredients are combined. Reserve a few raspberries for garnish; press remainder through fine sieve. Add puree to red currant mixture in saucepan and heat gently. In a small bowl mix cornstarch with a little of the war sauce. Return to saucepan and cook, stirring until sauce thickens; add pepper. Serve hot.
Turn oven on to 375°. Combine all dry ingredients in large bowl. Mix cut up prunes into flour mixture using your hands so you can separate the pieces and each piece gets coated with flour mixture. You can mash all bananas or you can do what I do and slice one of them. In smaller bowl mix all wet ingredients including bananas until well mixed. Add wet ingredients to dry and fold to mix gently. Don't over mix. Spoon into paper lined or greased muffin tins. I make 6 giant muffins or you can make 12 ordinary size muffins. Baking time will vary from about 20 minutes for regular size to 30 minutes for giant size.
Separate pizza dough into four sections. Roll out each one into a 12 inch circle. Use flour to keep from sticking. Spread 1/4th of the thousand island dressing on each dough circle. Add 1/4th of the pastrami, sour kraut, and pickles to the center of each circle. Place 1 slice of cheese on top of each serving. Fold each circle in half (into a semi-circle) and seal edges with a fork and a bit of water. Slice two holes in the top of each calzone. Bake at 350 degrees for about 15-20 minutes until golden brown.
COOKIES: preheat oven to 375 degrees. Take one cup of milk in saucepan and heat to just before a simmer and add one teaspoon of vinegar.This makes sour milk need for the mix. Add one cup boiling water to sour milk, set aside. In large mixing bowl combine one cup shortening two cups of sugar and eggs and cream together. In separate bowl combine four cups flour,1/2 teaspoon salt, one teaspoon baking powder, two teaspoons baking soda, and 1/2 cup cocoa. Alternating milk and flour mixture add to egg mixture til all ingredients combined well. Drop by spoonfuls onto greased cookie sheet. Bake at 375 degrees for 10 minutes. Let cool. FILLING: In small saucepan combine one cup milk and two tablespoons cornstarch heat on low to medium heat stirring constantly until thick. Let cool. In mixing bowl cream together one cup sugar 1/2 cup shortening, 1/2 cup butter or margarine, and one teaspoon vanilla. Add milk mixture in small amounts until all is incorporated. Beat until creamy and no grit from sugar. (you can add food coloring for looks). place filling between two cookies and enjoy. These cookies freeze well.
Soften ice cream. Spoon into mixing bowl, stirring until pliable. Spoon into crust, cover, freeze until hard. Serve pie with separate dishes of warmed hot fudge, nuts, whipped cream and cherries. Cut pie in wedges.
Tutti frutti ice cream is well known but tutti frutti sherbet is a novelty. To make it, simmer half a pound of pared and quartered peaches, sweetening them to taste. Rub them through a sieve, and also rub through the pulp of three bananas. Squeeze into this pulp the juice of three oranges and three lemons, or use the juice to force the pulp of the peaches and bananas through the sieve. Boil three cupfuls of granulated sugar with three cupfuls of water for twenty minutes, then strain into the fruit pulp. Let cool, then freeze as usual (I assume this means with an ice cream freezer). This makes a good refreshment for a midsummer evening party and is a sort of punch and ice combined.
Wash and rinse chard. Rough chop chard to 2-3 inches. In a large skillet, add olive oil and chopped bacon. Cook bacon till fat has rendered and crisp. Add chard, onion and garlic. Cover. Cook till wilted. Add salt and red pepper flakes. Uncover and as water steams off, add chicken stock, adding more as needed so pan does not burn. Lower heat to medium low. Continue to simmer until chard stalks and onion are tender. Add slices of tomato. Cook for another 3-5 minutes. Dress with balsamic vinegar to taste. Enjoy!
Preheat oven to 375* Coat a 9x3'' springform pan with cooking spray. Bake almonds on an ungreased baking sheet until lightly browned, 2-3 minutes; remove from pan and cool. CRUST: Knead flour into cookie dough until just combined; knead in almonds. Using measuring cup press dough onto bottom of the pan. Bake 10-12 minutes or until browned. Cool on rack and reduce oven temperature. to 325* CHEESECAKE: Meanwhile, line colander with paper towels; place on plate. Place ricotta cheese in colander on towels and dry slightly for 15 minutes. In microwave safe bowl combine raisins and amaretto. Microwave on High for 30-45 seconds until hot; let stand to plump. At medium high speed, beat cream cheese and sugar until light and fluffy, 3-4 minutes. Add eggs and ricotta cheese; beat until blended, 2-3 minutes. Batter will be thin. Add sour cream, flour, vanilla and salt; beat 1 minute. Stir in chips and reserved raisins with amaretto. Pour batter into pan. Bake 1 hour and 15 minutes, or until browned around edge and center jiggles slightly when pan is shaken slightly. Cool completely on rack. Run knife around edge of cake to loosen. Cover;refrigerate 8 hours. TOPPING: At medium-high speed beat cream and sugar until soft peaks form. If desired, transfer 1 cup whipped cream to pasty bag fitted with large rosette tip. Spread cake top with remaining whipped cream. Pipe cream around top edge of cake or mound with spoon. Garnish with chips and almonds if you prefer.
Cream together the lard and the margarine, and then mix in the egg yolk. Add enough caster sugar for your tastes and then gradually add the flour. Slowly add enough water to make dough. Bring together and form into a ball. Wrap in cling film and chill for an hour before using.
Place 2-3 inches of vegetable oil in pan with whole garlic cloves (in cold oil) heat to frying temperature (this is about 180°C). In 3 separate bowls place flour in one, eggs and milk whisked, and panko breadcrumbs. Salt and pepper each. Slice zucchini and cut mozzarella in nice bite sized chunks. Bread zucchini, mozzarella and olives by coating in flour, then egg wash then breadcrumbs. (My tip is to use a dry hand and a wet hand, this will keep you from getting big blobs of flour and breadcrumbs on your fingers! I will put more detailed instructions on how I do this below). Fry breaded items until lightly golden. Serve with a nice sprinkling of sea salt, fresh basil and a squeeze of lemon juice!
Put a large pan of salted water on to boil. Slice the zucchini at an angle into pieces roughly the same size and shape as the penne. Put the egg yolks into a bowl, add the cream and half the Parmesan, and mix together with a fork. Season lightly with salt and pepper and set aside. Heat a very large frying pan (a 14-inch is a good start), add a good splash of olive oil and fry the pancetta or bacon until dark brown and crisp. Your water will now be boiling, so add the penne to the pan with the salted water and cook according to the package instructions. Add the zucchini slices and 2 big pinches of black pepper to the skillet with the bacon or pancetta, not just to season but to give it a bit of a kick. Sprinkle in the thyme leaves, give everything a stir, so the zucchini is coated with all the lovely bacon-flavored oil, and fry until they start to turn lightly golden and have softened slightly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the zucchini, bacon and lovely flavors, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you'll scramble the eggs.). While you're tossing the pasta and sauce, sprinkle in the rest of the Parmesan and a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning.
Bring the milk and cream to a bubble (do not boil). Add bay leaves and garlic, turn off heat, place lid on saucepan, and leave to infuse (for approximately 1/2 hour or longer). Whisk together the eggs and egg yolks. Pour milk mixture over eggs very slowly while whisking. Strain through a sieve (this removes any left over unconstituted egg "bits" and makes for a smoother, glossier end-product). Add grated parmesan and salt and pepper. Pour into 4 individual ramekin dishes and place in a bain-marie (see note below). Bake at 375°F for 30-40 minutes until set at the edges but still slightly "jiggly" at the centres. Upend onto serving plates and serve with a side garnish of olive oil-dressed rocket leaves. Note: For our beginner cooks, place the ramekins in another container into which you can pour hot water such that the water comes up to about halfway up the ramekin dishes.
Preheat oven to 375°. Chop spinach, and toss with pesto in a medium bowl. Combine Alfredo sauce and vegetable broth. Spoon one-third of alfredo sauce mixture into a lightly greased 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining Alfredo sauce. Bake for 30 minutes. Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly. Add paprika and basil for garnish if using.
Grate carrots into food processor with grating disk. Replace grating disk with chopping blade. Add dry ingredients (flour--you can use all-purpose flour, baking soda, cinnamon and salt) and pulse twice. Add remaining ingredients (raisins, coconut, pineapple, eggs, oil and vanilla). Note: You can use whatever oil you like. Coconut oil is healthy and tastes great in these! Pulse three times. Scoop into paper-lined muffin tins. Bake at 350 degrees for 20 minutes.
Wash and drain mushrooms. Remove stems. Reserve caps. Chop enough stems to make 1 cup. In a medium saucepan cook bulk Italian sausage with stems, green onion and garlic until sausage is brown; drain fat. Stir grated Parmesan cheese and bread crumbs into sausage mixture. Spoon mixture into mushroom caps. Arrange mushrooms in a 15x10x1-inch baking pan. Bake in a 425 degree oven 8 to 10 minutes or until heated through.