HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, combine beans, corn and tomatoes. Mix gently. Add remaining ingredients and stir thoroughly to distribute seasonings. Taste and correct seasoning. Cover and refrigerate at least two hours to marry flavors. Enjoy.
Preheat oven to 190°C. Line a large baking tray with baking parchment. Place bread in a blender or food processor and blend to make fine breadcrumbs. Mix the breadcrumbs with the grated cheese and tip onto a large plate. Place the egg white and flour in 2 separate shallow bowls. Dip the chicken pieces in the flour first to lightly dust then dip into the egg whites and finally into the cheesy breadcrumbs, turning to evenly coat. Place on prepared baking tray. Bake for 25-30 minutes, until the chicken is thoroughly cooked, there is no pink meat and the juices run clear when pierced with a sharp knife. Serve the chicken dippers with tomato sauce or mayonnaise.
Combine the coleslaw mix and onion in a large bowl. Whisk together the salad dressing, vegetable oil, sugar substitute, vinegar, and salt in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.
Wash the lemons well and cut them into thick slices. Put these in a large saucepan with the water and sugar. Bring to a boil and let simmer for 10 minutes. Remove from heat and let cool. Keep covered in the fridge for 24 hours. Strain, pour into a clean jar, cover and refrigerate. You now have a concentrate that needs to be mixed with water: one part concentrate to three parts water. Serve with lots of ice.
put the water on the stove and add spices, bring to boil. cover and let simmer for few minutes. add sugar or sucanat (whole ground sugar cane--like jaggery) and milk, stir. bring back to just barely boiling (watch pot, milk will bubble over). add tea leaves, cover pot, remove from heat. steep for 5 minutes. pour through filter to remove spices and tea leaves.
Preheat oven to 350. Combine flour, salt, baking soda, cinnamon, nutmeg and sugar in large bowl. Add eggs, water, oil and pumpkin. Mix until well blended. Pour into two greased 9/5 loaf pans. Bake for 1 to 1-1/4 hours or until knife inserted in center comes out clean. Let cool for a few minutes, then remove bread from pans and allow to cool completely.
In a small bowl, combine the onions, celery, green pepper and olives. In another bowl, whisk together the oil, vinegar, mustard, salt and pepper. Pour over vegetables and refrigerate several hours or overnight. Just before serving, place the lettuce in a large salad bowl; add the cheese and dressing with vegetables. Toss lightly.
Prepare garlic; let stand 10 minutes. Steam carrots, covered, 10 minutes or until tender. Heat butter in large nonstick skillet over medium heat. Add garlic and ginger to pan; cook 1 minute, stirring constantly. Remove from heat; stir in carrots, cilantro, and remaining ingredients.
Combine cake ingredients following cake mix directions. Bake in 2 round pans for 30 minutes. Remove from oven to cool on wire racks. Mix the pudding following the directions; set aside. Peel bananas, slice into 1/4 inch circles into a bowl. Slice cooled cake lengthwise through center (there should be 4 thin cakes). Place 1 into large bowl or trifle dish. Spread with 1/3 of the pudding. Layer some the banana slices over pudding. Add 1/4 Cool Whip over bananas layer. Repeat: cake layer, pudding, bananas and Cool Whip. Layer once more with cake, then remaining Cool Whip. Sprinkle with grated chocolate if desired.
Combine marmalde and mustard. Spread on slices of bread, and top with salami and cheese. Garnish with a couple of strands of basil.
Combine all ingredients into a sauce pan; heat over medium-low heat Serve warm over ice. ENJOY.
In large skillet or dutch oven, brown sausage with onion and garlic, drain. Stir in remaining ingredients except spaghetti. Bring to a boil. Reduce heat; simmer uncovered 15 minutes, stirring occasionally. Meanwhile, cook spaghetti to donesness as directed on package. Drain. Serve sauce over spaghetti.
Place the yogurt in a bowl. Squeeze cucumber with your hands so that it can be drained from its juice and add to the bowl with the yogurt. Smash garlic cloves in a press and add to bowl. Add olive oil, salt and pepper and stir everything really well. Decorate your tzatziki with sliced cucumber or olives on top. Enjoy!
Preheat oven to 425. Heat olive oil in large skillet on medium to medium-high heat. When oil is hot, add chicken and garlic. Cook until chicken is done and set aside. In another skillet, add water and spinach. Cover skillet at medium heat and wait for spinach to wilt. Remove spinach and drain. Spoon pizza sauce onto crust and spread to desired thickness. Cut tomatoes into small pieces. Distribute chicken evenly on crust. Cover chicken and crust with mozzarella cheese. Add spinach, tomatoes, and feta cheese. Bake for 18 minutes or until crisp.
Melt margarine in pan and remove from heat. Stir in flour until smooth. Return to heat and cook until dark brown, stirring constantly. Lower heat; stir in onions, shallots, garlic, and celery and cook until soft, about 10 to 15 minutes, stirring often. Lower heat to simmer. Dissolve tomato puree in 1/4 cup water and stir into roux. Add remaining water, salmon and parsley. Stir to blend. Add Tabasco sauce, salt, and pepper. Cover and simmer about 20 minutes. Serve over hot cooked rice.
Line a muffin tin with foil muffin cups and preheat the oven to 350 degrees. In a large bowl, mix the flour, bran, baking powder, and baking soda until well incorporated. In a medium bowl, whisk the egg whites and molasses until frothy. Whisk in the applesauce and milk. Pour the liquids on top of the dry ingredients and stir until just incorporated - do not over-stir. At this point, you can cover the batter and leave in the refrigerator overnight. The fruit should be added just before baking. Very gently fold in the raspberries, trying to prevent the fruit from breaking. Spoon approximately 1/4 cup of the batter into each muffin cup, filling each completely; these muffins do rise, but not as much as the high-fat versions. Bake for 25 minutes until golden-brown. Remove the muffins from tin and transfer to a wire rack to cool for 5 minutes.
Preheat oven to 500 degrees F. Put the pizza shell or focaccia onto a pizza pan or cookie sheet. Drizzle shell with oil and scatter minced garlic over shell to edges. Cover the pie with a layer of all 3 cheeses combined and work all the way to the edge of the shells. Cook 6 to 8 minutes, until cheeses have melted and begin to bubble. Remove from oven and garnish with parsley. Cut pie with pizza wheel or knife into bite-size squares and serve.
Iin a large bowl add the ground beef, 3 or more chopped chipotle (add. also some of its adobo sauce), oregano, garlic, adobo powder,egg, wheat flour and the whiskey; mix well. Make medium size balls by using a ice scream scoop and then rolling with both your palms. While doing this put the oil in a deep frying pan and heat the oil before adding the meat ball. Add as many meat balls as fit in pan. Leave each side for about 5 to 7 minutes or medium brown. While the meat ball is cooking start preparing the sauce in a deep pot add the tomato paste, some adobo powder, some adobo sauce from the chipotles, garlic paste, some oregano, a lil bit of whiskey, chopped onions, and thyme. Once all the meatballs are done, put them on the side. Turn on the heat. Once the sauce starts sizzling stir and then add a cup of water. Add the meatballs and let it boil until the sauce is thick to your preference. Serve with white rice or white pasta.
Cut both the tofu and cod into pieces about 1.5 inches long and .5 inch thick. Place tofu in one bowl and cod in another. Divide next seven ingredients between the two bowls and toss gently. Take care not to break the tofu. Heat half of oil in a wide, ninstick skillet. When hot, add tofu and fry over medium-high heat until golden and crispy, 8-10 mninutes. Turn so that all surfaces have a chance to color. When done, sprinkle with salt, remove to a plate, and cover to keep warm. Return pan to the heat. Add remaining oil, add the peanuts and cod, and cook over high heat until cod is barely cooked, about 3 minutes. Return the tofu to the pan, add the scallions, and cook 1 minute more. Season with salt, then slide the tofu and fish onto a platter and garnish with lemon wedges if desired.
Mix soup, sour cream, milk, and basil, and rice. Put in a greased 9x13 pan. Put chicken slices, cooked or uncooked on top. Place broccoli spears between chicken if using. Cover tightly with foil. Bake 1 hour at 350 for uncooked chicken. Bake about forty minutes for already cooked chicken. If using already cooked, you can cook this for 15 minutes in the microwave, covered with wax paper. Last ten minutes put cheese on top. You can uncover now so cheese doesnt stick.
Preheat oven to 325. Stir together chips and margarine and press into a 9-inch springform pan. Bake for 15 minutes. Beatg cream cheese and eggs in large bowl at medium speed until well blended. Stir in the co-jack cheese and the chilis and pour over crust. Bake for 30 minutes. Cool completely. Spread sour cream over cheese cake and sprinkle on toppings. Chill 1-2 hours. Remove from cake pan after chilling. Let sit out to"soften" a little or you'll break your tortilla chips! before serving. Serve on platter surrounded by tortilla chips and celery sticks.
In a large skillet, cook sausage and beef over medium heat until no longer pink; drain. Stir in pizza sauce and marinara sauce; taste and adjust seasoning with salt and pepper, if needed. In a large bowl, combine the eggs, ricotta, Parmesan, parsley, and pepper. Spread 1 cup meat sauce into a greased 13 x 9 inch baking dish. Layer with 4 noodles, half of the cheese mixture, 1 cup meat sauce and 1 cup mozzarella. Repeat layers. Top with remaining noodles, meat sauce, and mozzarella. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, covered, at 375° for 45 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
Preheat oven to 390°F Warm the honey so that it is liquid, stir in the sherry, cardamom and peppercorns. (If you are grinding the spices with a mortar and pestle, be sure to remove the seeds from their pods prior to grinding.) Place marinade and chicken in a large resealable bag, coat chicken with marinade. Close bag and let sit at room temperature for 30 minutes (no longer than that). Heat olive oil in a large frying pan at medium high heat. Sear the chicken, skin side down, until golden. (If you plan to discard the skin, as I do, you can omit this step. Just add an additional 5-6 minutes to the baking time.). Place lemon slices in a roasting pan. Lay the chicken pieces on top. Lightly brush with the marinade. Season with salt and pepper. Discard the remaining marinade. (Warning: Do not be tempted to pour the marinade in the baking pan, it will be a mess.). Place in the oven and bake until done, approximately 25 minutes for breasts. (According to the original recipe it is 20 minutes for thighs, wings, and drumsticks, but I found the time for breasts to short so please check for doneness.) Remove from oven and let rest for 10 minutes before serving. Pour out drippings from the pan into a gravy boat for gravy.
Heat oven to 350 degrees Fahrenheit. In large mixer bowl combine sugar, margarine, buttermilk, eggs and vanilla. Beat at medium speed until creamy. Add bananas; continue beating until well mixed. Add flour, baking soda and salt. Beat at low speed until moistened. By hand, stir in blueberries. Spoon into paper-lined muffin cups until about 3/4 full. Bake for 25-30 minutes or until a toothpick comes out clean. After cooling, sprinkle with powdered sugar, if you want.
For Salad Dressing: Mix with buttermilk and mayonnaise. For Dip: Combine the mix with sour cream and mayonnaise.
Combine all ingredients in a large bowl and mix well. Cover and refrigerate for 4-8 hours to allow flavors to blend. Remove bay leaf prior to serving.
Place the ingredients in the bread machine pan in the order listed or as recommended by your machine's manufacturer. You can adjust the garlic and onion to your preference. Don't let the salt touch the yeast. At this point you can either select White Bread and press Start to complete in the bread machine, or use the dough setting and finish in the oven. I prefer the oven method as it seems to result in a higher loaf with better texture. Directions for oven method: Select dough cycle and press start. When complete, turn the dough out onto a floured surface and punch down. Flatten out into a rectangle, patting to get out bubbles. Roll tightly into a log, turn seam side down, and tuck the ends under. Place into a loaf pan that has been lightly greased with olive oil, loosely cover with plastic wrap sprayed with nonstick spray, and let rise in a warm place for 45 minutes or until doubled. Bake in a preheated 350 degree oven for 30 minutes or until done (if the bottom of the loaf sounds hollow when tapped, it's done). Immediately remove from loaf pan and cool on a wire rack at least 10-15 minutes before slicing.
Place the chicken in an oven-proof casserole dish. Mix all the other ingredients together and pour over the chicken. Cover the dish and cook in a pre-heated oven at 375F for an hour. Baste the chicken thoroughly with the juices and sauce and return to the oven for another half hour uncovered. The chicken will brown as a result. Serve with boiled or creamed/mashed potatoes and fresh vegetables.
In a large saucepan, melt butter and olive oil. Saute the onions for 5 minutes. Put all of the rest of the ingredients into the pot, just barely covering the potatoes with water. Bring to a boil, then reduce to a simmer. Avoid stirring as much as you can to keep the potatoes from breaking apart. Cook for 30 minutes or until tender.
Heat the oil in a large saucepan and saute the onion until it is softened. Add and saute the tomatoes and parsley for 5 minutes. Add the shrimp and cook, stirring frequently for 3 minutes. Season with salt/pepper. Melt the butter and add to main dish with coconut milk, STIR FREQUENTLY. Add the red peppers/chipotle powder and stir for 2 -5 minutes (make sure shrimp are done). Serve with some rice (white, wheat, or fried -- your choice).
Buy the stew meat already cut up and cut each piece in half for smaller bites. Layer the first six ingredients (meat through mushrooms) in a 5-quart crock pot in the order listed, making sure the soup completely covers the meat. Cook on LOW for 5 hours. Pour in the yogurt during the last 20 minutes of cooking, and stir to incorporate. During the last 10 minutes of cooking time, boil some water and cook the egg noodles. Stir the stroganoff and serve over hot noodles.
Combine all ingredients except oil in a clean jar-shake gently, top with olive oil, shake again and store in the fridge for up to 1 month.
Preheat oven to 350°F and line the bottom of a 10x15x1" rimmed baking sheet with parchment paper (make sure that it lays flat on the bottom). Do not grease the pan. Prepare cake mix according to package directions. Pour into prepared pan and bake for about 20 minutes, until the top is golden and the edges start to crack. *NOTE: It will rise up in the pan significantly, even over the top. But even though it gets high it should not flow over -- if you're concerned, slip an extra baking sheet or a piece of foil underneath just in case. Loosen cake from the edges of the pan while it's still warm -- it's going to be a little sticky, like angel food cake is, but it will come away easily. Spread out a clean kitchen towel and sprinkle evenly with 1/4 cup powdered sugar. Flip warm cake out onto the towel, peel off the parchment paper and immediately roll up starting at the short end, WITH the towel inside. Let cool completely (at room temperature for 1-2 hours or pop it in the fridge or freeze momentarily if you're impatient like me! You don't want it hot inside when you add your filling.). In a large bowl, beat the cream cheese with an electric mixer until smooth. Add 3/4 cup powdered sugar, vanilla and cream and beat on low until combined, then on high for 3-4 minutes until fluffy and stiff peaks form. Unroll cooled cake (you can just leave it laying on the towel) and spread with half of the filling and top with half of the berries. Carefully roll back up (this time without the towel!) and place on a serving plate. Spread top and sides with remaining filling and top with remaining berries. Serve immediately (leftovers are best eaten within 24 hours).
Soak the olives in ample water for 24-48 hours, changing the water several times. Drain, pat dry, and cut into thin slices. Bring the sugar and water to a boil and simmer for five minutes. Add the olives to the syrup. Lower the heat and add the zest, lemon juice, and cardamom. Simmer until it reaches 102C (215F). Remove, cool, and place in jars.
Wash lentils. Add water to cover lentils, boil for 2 minutes. Add whole onion (studded with cloves), salt, and bay leaf. Remove from heat, cover, and let stand 1 hour. Bring to boil and cover. Simmer gently (to prevent breaking) for about 15 minutes (until tender, do not overcook). Drain, remove bay leaf and onion, then cool. Add scallions and parsley. Whisk olive oil and lemon juice to make an emulsion. Pour over lentil mixture and toss. Chill and serve.
Combine cheddar,cream cheese& salsa. Blend in 1/4 cup bread crumbs (less 3 tbsp crumbs). Spoon evenly into the pepper halves. Toss together the remaining bread crumbs, parsley& butter. Spoon over the peppers. Bake on cookie sheet in 375f oven for 20 minutes or until the top is golden and crisp.
In 2-quart glass measuring cup, combine sugar, sour cream, corn syrup, butter and salt. Microwave at high for 5 minutes. Stir until sugar dissolves. Microwave at High 6 minutes or just until mixture reaches 236 degrees. (Soft ball). Let stand 15 minutes without stirring. Add vanilla, beat until it loses its gloss (about 6 minutes). Stir in cherries and walnuts. Quickly pour in buttered 8-1/2 by 4-1/2" loaf pan. Cool. Cut into squares.
Fill a large pot with water and begin heating it for the pasta. In a large skillet or wok, heat oil and butter and stir-fry vegetables, onion and garlic about 3 minutes; add cilantro and basil and cook another minute, or until vegetables are done to your taste, leaving them a little crunchy. Season vegetables with salt and pepper and mix with soy sauce. When the water boils, add linguine and cook al dente, according to package directions; drain; toss vegetables with pasta and sprinkle with Parmesan cheese.
Put the vinegar, salt, oregano, bay leaves, garlic, olive oil, and 1 quart water in a large pot and bring to a boil. Add the broccoli and cauliflower; cook for a minute, then add the zucchini, carrots, bell pepper, onion, and olives; cover and turn off the heat. Let cool to room temperature in the pot. Serve at room temperature or chilled, drizzled with some of the liquid and olive oil and sprinkled with lots of black pepper. Keep the mixture in its liquid in a covered plastic or glass container in the refrigerator for a month or more. You can serve with toothpicks, on top of greens or tossed with salads, on top of grilled vegetables, as a pickle alongside sandwiches.
Combine 2/3 cup flour, salt, nutmeg, cinnamon, onion powder and black pepper in large bowl. Thoroughly coat chicken in flour mixture. Place sweet potatoes on bottom of slow cooker. Top with chicken. Combine soup, juice, mushrooms, 3 tbs flour, sugar and orange peel in small bowl; stir well. Pour soup mixture into slow cooker. Cover and cook on low 8 to 10 hours or on high 3 to 4 hours. Serve chicken and sauce over rice or noodles.
For sauce, in a small bowl, combine the yogurt, parsley, garlic and salt. Cover and refrigerate until serving. In a large resealable plastic bag, combine the oregano, rosemary, salt and pepper; add beef. Seal bag and toss to coat. In a large nonstick skillet, saute onion in 2 tsp oil until golden brown. Remove and keep warm. Saute beef in remaining oil until no longer pink. Serve beef and onion on pitas with yogurt sauce.
Peel potatoes and boil in water until soft. In separate pan pour quart of whole milk and 1/2 stick of butter, bring to slight boil,. Take off heat and add both packets of potatoes, stir with fork, this mixture should be thick. Add cream cheese, sour cream and butter to mix. Drain potatoes and mash in to mix in large container. Add sea salt to taste. If potatoes are to soft, add more instant potatoes.
Place potatoes in a large pot or dutch oven. Add enough water to cover the potatoes. Stir in 1 teaspoon of the kosher salt. Bring to a boil, then reduce heat, cover and simmer about 20 to 25 minutes. Meanwhile, place the remaining 1/2 teaspoon kosher salt, pepper, garlic powder, sour cream, Parmesan cheese and butter in the bowl of an electric mixer. When potatoes pierce easily with a paring knife, remove from heat and drain. Add potatoes to the bowl with the other ingredients and mix on medium speed until mostly smooth (there may be some lumps, but we usually don't mind that). Serve.
In a small, dry skillet over medium low heat, toast the pine nuts, shaking constantly, until they are lightly toasted, about 2 minutes. Set aside. Tear the bread into pieces and put them into a food processor. Process until you have coarse crumbs, about 30 seconds. Transfer to a small bowl, drizzle with 3 tablespoons of the olive oil, mix well, and toss with 1 tablespoon of the parsley. Set aside. Heat the oven to 375°F. In an ovenproof, large skillet (or a regular skillet, but you'll have to transfer the mixture to an ovenproof dish, so prepare a 9x9 shallow baking dish), heat 2 tablespoons of olive oil over medium heat. Add the cauliflower and saute until it begins to soften, about 5 minutes. Season to taste with salt and pepper and continue to cook until the cauliflower is deep golden brown, but still firm, about 7-10 minutes. Transfer the cauliflower to a bowl. Add the remaining tablespoon of olive oil to the pan and add the onion. Saute until soft and golden, about 5 minutes. Add the saffron and stir to combine. Add the tomatoes and olives and simmer over medium-low heat until the sauce thickens, about 5 minutes. Remove from the heat, fold in the cauliflower, the pine nuts, the remaining parsley. If the skillet isn't ovenproof, pour the mixture into your prepared dish. Sprinkle the breadcrumb mixture over the top. Bake until heated through and the flavors have had a chance to combine, about 15-20 minutes. Serve hot.
Dump everything together in the blender. You may need to add a little more milk to make it blend - I just splash a little in as needed, using the minimal amount because I like my shakes thick. Blend until smooth. Enjoy!