HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium bowl, unwrap all of the cheese wedges and place them in the bowl. Then, with with an electric mixer, beat all of them, until it becomes a soft, creamy form. Add the milk and sour cream, beat in until it forms a mixture. And now you are going to get you're chives / Scallions, and chop them. And if you want to make them smaller, you could puree them in a food processor. Add to the cheese mixture. And finally, you are to take half of black pepper snap pea crisps from it's original bag to a plastic one, crush them up into crumbs using a coffee mug. Add to the mixture, and you're left with heavenly rippled chip delight! If you want to use other flavors of LCC and HS here are a couple suggestions: Tomato Basil Mozzerella (LCC) and Tomato Basil (HS) (And use some chopped fresh basil) Garlic and Herb (LCC) and Onion Tyme (HS) (Use green onions instead of chives/ Scallions.
Heat griddle to medium high (400 degrees). In a large bowl, beat eggs. Stir in buttermilk and oil. Add remaining ingredients and stir just until large lumps disappear. For thicker pancakes, thicken with additional flour. For thinner pancakes, thin with additional milk. Lightly grease heated griddle. A few drops of water sprinkled on griddle sizzle and bounce when heat is just right. Pour batter, about 1/4 cup at a time, onto hot griddle. Bake until bubbles form and edges start to dry. Turn and bake other side.
mix first four ingredients and enough milk to make a runny batter. spray a pan with olive oil spray. pour batter onto pan. fry on each side at medium heat for about 45 seconds. top with berries, honey, etc.
Combine all ingredients in crock pot and cook for 10 1/2 hours. To shred chicken, remove from crock pot and use 2 forks to pull apart. Very easy! Put shredded chicken back in sauce to keep moist. Serve burrito style or over rice.
Toss the coleslaw mix together with the scallions and red onion in a large bowl until everthing is well mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. When ready to serve, bring the slaw back to room temperature. Stir the dressing ingredients together in a small bowl until blended or shake together in a sealable plastic container. Taste for salt and add a couple pinches if needed. Pour over the slaw, toss well, and serve within 1 hour or it will get wilted.
Preheat oven 350 degrees Fahrenheit. In a food processor, combine cheese, crushed corn chips and taco seasoning. Place in a shallow dish (a pie pan works nicely). In another shallow dish, combine egg substitute and hot sauce. One at a time, dip chicken strips in egg substitute mix; completely coat the chicken strip. Completely coat in corn chip mixture. Place strips in a 9x13 pan coated with non-stick spray. Once all chicken strips are coated and in the pan, spray with more non-stick spray (I use canola oil). Bake strips for about 30 minutes or until no longer pink in the middle.
Preheat oven to 425 degrees. Lightly grease a 2 1/2 quart baking pan. Arrange fillets in baking pan. In small bowl, combine the rest of the ingredients. Spread mixture over fillets. Bake for about 20 minutes or until fish flakes easily with a fork. To brown the surface, place baking pan under broiler for 1 to 2 minutes.
Combine the honey, zest, 6 tablespoons of the sugar, and 2 cups of water in a saucepan. Bring to a boil and simmer for 10 minutes; syrup should lightly coat the back of a metal spoon. Remove lemon peel and stir in the lemon juice. Set pan aside to cool. Preheat oven to 375 degrees. Butter a deep, 9-inch round cake pan. Using an electric mixer, beat the egg yolks and remaining 6 tablespoons of sugar together until pale and thick. Sift 1-1/4 cups of flour and baking powder together. Add to the egg mixture and stir. Add remaining butter and yogurt cheese. Add just enough flour to make a dough stiff enough to come away from the sides of the bowl. In another bowl: Beat the egg whites until stiff. Add 1/3 to the yogurt batter and gently fold inches Carefully fold remaining whites into batter. Spread into cake pan and bake for 35 minutes. Cake should be golden brown. When cake is still warm, pour syrup over the cake. Let cake sit for at least 4 hours before serving.
Put rice and veggies in a large bowl and place in fridge. Just before serving, add the can of drained shrimp and Chinese noodles. Pour dressing over top and serve!
Blend together the berries in a handy chopper or blender just until you see individual circles of red and black. Over medium heat in a small saucepan, heat the chopped berries a couple of minutes, stirring occasionally. Add the sugar, more or less to taste, stirring constantly. Add the flour, stirring constantly. Let boil about 3 minutes, until thickened, stirring occasionally. Remove from heat and spread onto crepes, toast, or anything else you want. *NOTE: If you cool the filling before you use it, stir it back up before using.
Combine ingredients with ice in a shaker. Shake and strain. Serve over ice in a martini glass.
Combine all ingredients in a food processor or blender. Blend until thoroughly mixed. Refrigerate overnight before serving.
In saucepan, combine sugar, cornstarch and salt; slowly stir in orange juice. Add butter or margarine and orange zest. Over medium heat, cook until thickened, stirring constantly. Reduce heat to low, add beets and cook just until heated through, stirring occasionally.
Zest 1 of the limes and sprinkle the lime zest over the chicken breast. Squeeze all 3 limes, and pour the juice over the chicken breasts. Pour the tequila over the chicken and. Sprinkle red pepper flakes over the chicken and marinate for 3 hours. Grill the chicken breast for 5 minutes and pour remaining marinade over the chicken breast on the grill. Turn the chicken breast and grill the second side for 4 minutes. Remove the chicken breast from the grill and cut into small cubes. Heat olive oil in stock pot and add onion and saute for about 10 minutes until translucent. Add the garlic, green chilis, cumin, cayene pepper, and cloves and saute for 10 minutes. Add beans, chicken,and chicken stock, and bring to a boil. Reduce the heat and simmer for 30 minutes. Ladle into bowls and serve with cheese, chopped green onions, avocado, and sour cream.
Preheat oven to 200°C. Put chilli, garlic, coriander leaves, ground coriander, cumin, sea salt, olive oil and vinegar in a food processor and process until smooth. Spoon into a bowl. Put bread on an oven tray, sprinkle each side with extra olive oil, top with garlic slices and bake for 5 - 6 minutes or until golden. Put fish on the prepared bread, put a spoonful of the chilli mixture on each fillet and bake for 7 - 8 minutes or until fish is cooked through.
Heat the oven to 400 degrees. Prepare the duck: Poke the skin all over the duck with a fork. Season the duck all over with 1 1/2 teaspoons salt and one-fourth teaspoon pepper, rubbing the seasoning over the skin. In a small bowl, stir together the celery, onion, cinnamon sticks, star anise and 1 tablespoon olive oil. Stuff the mixture into the cavity of the duck and tie the legs together with the tail to prevent the stuffing from falling out. Heat a large saute pan over medium-high heat and add the remaining tablespoon oil. Brown the duck, turning every few minutes to color each side evenly and well, about 20 minutes total. Place the duck and any juices in a baking pan and roast, basting every 15 minutes, until the juices run clear when you prick the thigh, about 2 hours. Remove the duck and set aside to rest 20 to 30 minutes before carving. While the duck is in the final hour of roasting, make the kumquat sauce. Place the honey in a 2-quart heavy-bottom saucepan over high heat. Bring the honey to a boil and cook just until it begins to darken and caramelize. Immediately remove the pan from heat and add the vinegar and orange juice, stirring to combine. Cook over medium heat until the liquid is reduced by three-fourths, 20 to 25 minutes. Stir in the butter and kumquat slices and simmer gently for 5 minutes, stirring occasionally to allow the flavors to marry. Remove from heat and serve with the duck.
Preheat oven to 400°F Line baking sheet with parchment paper. Prepare pastry according to package directions. Divide in half. Cover both halves with plastic wrap, let rest in refrigerator. FILLING: In a medium size bowl, combine first 5 ingredients. Reserve. Roll out each piece of pastry into a rectangle 12x8-inches on a floured surface. Spread half goat cheese filling on each piece of dough. Sprinkle beets over dough. Carefully roll each piece lengthwise. Tuck and seal sides well. Place on prepared baking sheet. Brush top of spirals with beaten egg and sprinkle with coarse salt. Bake in preheated oven 40-45 minutes until crust is golden brown. Slice into 3/4 inch. DRIZZLE: In a small bowl, combine ingredients for drizzle. Garnish plate or drizzle over spirals.
Soak the hijiki in cool water for 1 hour, then drain it. Bring the water and 1/2 teaspoons salt to a boil in a medium saucepan, add rice. Turn heat down to low, and cover pan. Simmer rice 20 minutes. Whle rice simmers, cook the hijiki: In a saucepan, cover the hijiki generously with water. Simmer it over mdium low heat for 15-20 minutes, or until hijiki is tender. Drain and rinse hijiki under cold water. Now toast the sesame seeds in a small dry skillet over medium heat, shaking the pan occasionally, until they brown lightly. Move the seeds to a plate to cool. Mix the scallions, snow peas, and carrot in a large bowl. In a smaller bowl, combine the ginger, vinegar, honey, and oil, whisking to mix. Add the warm cooked rice to the vegetables. Add the cool hijiki and the vinaigrette. Toss well, add the sesame seeds, the remaining 1/4 teaspoons salt and pepper, if using. Toss again. Serve the salad warm, or chill it for 1 hour first. It will keep in the fridge, covered, for up to 3 days. Enjoy! For Vegan option use a Vegan sugar or honey sub.
Brown ground beef in a large skillet until no longer pink. Drain. Return to skillet. Add hot water, milk, pasta, and seasonings. Stir to combine. Cover and simmer for 15 - 20 mins or until pasta is cooked and sauce has reduced. Stir in cheddar cheese until melted. Remove from heat and let sit 5 mins until sauce is thickened. Serve and enjoy!
Heat oven to 425°F Spray a large rimmed baking sheet with cooking spray; set aside. Combine crushed crackers, Parmesan, and pepper in a shallow dish; set aside. Slice each chicken breast in half horizontally, so you have 8 pieces total. Pound each chicken piece between two sheets of plastic wrap until very thin, about 1/4" thick. Coat chicken in butter, then dredge in cracker mixture, pressing crumbs firmly onto each piece. Lay chicken in a single layer on the baking sheet. Bake 12 minutes or until golden and cooked through.
With a damp cloth or paper towel, wipe the portabellas to clean them. Remove the stems, chop and set aside. Mix all of the marinade ingredients together and place into a Ziplock bag. Add the mushroom caps and seal. Arrange the bag so that all of the portabellas are in contact with the marinade;marinate for at least 10 minutes but closer to 20. To make the stuffing, begin heating olive oil in a large skillet. Add reserved mushroom stems, onions, celery and garlic. Cook until veggies start to soften a bit. Add chicken and cook until done, about 5 or 6 minutes. Stir in rice, sage, 1/4 cup parmesan, salt and pepper and mix well. If it is a little dry, you can mix in a tablespoon or so of broth or wine. Remove portabellas from the Ziplock bag and discard remaining marinade. With a paper towel, pat the portabellas to remove excess moisture. Turn them over so that the gill sides are facing up and place in an oven safe pan. Stuff each mushroom with about 1/2 to 3/4 cup of the stuffing. Sprinkle the remaining 2 tablespoons of Parmesan on top. Pour the chicken broth in the bottom of pan. Bake uncovered in a 375 degree oven for 10-15 minutes or until the portabellas are done.
Preheat oven to 350 degrees. Prepare cake as directed on box. Immediately after getting out of the oven poke holes in the cake with a fork or the end of a spoon and slowly pour the caramel and condensed milk over the cake; letting it all soak up. Let cake cool completely. Top with cool whip. Serve now or let chill a while in the refrigerator. Store leftovers in the refrigerator.
Preheat oven to 180°C Grease and double line sides and base of a 20cm springform cake tin. Place butter and sugar into the bowl of a food processor and pulse until pale and light. Add the grated rind of the oranges and pulse once or twice until blended through. Add the eggs one at a time, with the food processor running until the mixture is smooth. With the processor still running, add 125g of the almond meal. Add the blood orange juice, followed by the remaining 125g almond meal mixed with the baking powder. Turn the mixture out into the springform pan and bake for about an hour until the cake is cooked. Test with a metal skewer. The cake should not be overcooked as it should be very moist - almost a cross between a cake and a pudding. Serve with a mixture of equal parts double cream and fresh ricotta, sweetened with a little sugar and a splash of Cointreau.
Mix the miracle whip and chicken. Top the mixture with lettuce. Season it with pepper or whatever you have a taste for, and place inside tortilla. Enjoy!
Saute the chopped onion and peppers in the olive oil and saute' until onion are transparent and peppers are al dente. Add the lox pieces and cook an additional 3-5 minutes until the lox is opaque. Add the eggs and toss to scramble. Keep moving eggs around until done to your liking. Note: I have also used egg beaters (6) and 2 eggs with the same delicious results.
Sift flour, soda, and salt. Cream butter and sugar well. Add eggs, water, and vanilla. Blend in dry ingredients gradually; mix thoroughly. Shape dough into rolls 1 1/2 inches in diameter. Wrap in wax paper. Chill at least four hours. Meanwhile, melt chocolate and cut into small, round wafers (the shape isn't so important -- just enough to fill the center of the cookie). Cut dough in slices 1/8" thick. Place on cookie sheet. Top one slice of dough with chocolate wafer. Cover with second slice and seal edges. Top with walnut half. Bake at 375 for 10-12 minutes.
Beat powdered sugar and butter in mixing bowl. Add orange rind and enough juice to make of spreading consistency. Beat until smooth. Yield enough frosting for 1 cake layer -- .
NOTE: MAKE RICE WHILE CHICKEN COOKS OR MAKE CREAMED CHICKEN WHILE RICE COOKS. Put breasts in deep pot with carrots and celery. Cover with COLD water. Add salt and pepper. Bring all to a boil and reduce heat to simmer. Cover and simmer for at least an hour. Until meat appears to be falling off bones. Remove chicken and cool. When cool enough to handle, remove bones and skin and discard. Cut chicken into bite-size pieces, not too small. Remove 2 cups of broth from pot. Melt butter in pan and whisk in flour until smooth. Remove from heat and add 1/2 cup broth, whisking to keep it smooth. Add another 1/2 cup and whisk again. Try to keep it from lumping. Return to heat and add last cup of broth. Keep heat low-medium and keep whisking until sauce thickens. Should be like very heavy cream or slightly thicker, not runny. Add chicken pieces, keep warm until rice is done. I usually add canned lima beans to the sauce, but this is optional. You could also add some celery and/or carrots from the pot. RICE RING. You can make the rice as you usually do to get 4 cups cooked rice OR use my method. Put rice and cold water in pot. Add salt. Bring water to a boil and stir rice ONCE with wooden spoon. Cover tightly and simmer for 18 minutes. When done, remove from heat and fluff rice with a fork. Add butter and stir gently until all melted and blended inches. Pack rice into buttered ring mold and tamp down so it is packed, not loose. Put serving plate over top of mold and flip over. Tap gently to loosen rice ring. Fill center of ring with creamed chicken, decorate as desired and serve. NOTE: Putting veggies in creamed chicken is an option. You could serve them as a side dish. Use the rest of the broth with carrots and celery for soup or another recipe.
Steam the broccoli florets until just tender; drain and then chop very small. In a medium bowl combine ground beef and pork with chopped broccoli and all remaining ingredients; mix well to combine; chill for a minumum of 4 hors (or overnight). Place several wrappers on a surface; brush edges lightly with water. Place 1 heaping teaspoon of the meat mixture into the center of each wrapper. Fold the warppers diagonally in half, pressing edges to seal. Place wontons on waxed paper. Repeat with remaining meat mixture and wrappers. Heat oil in a large heavy skillet; add in the wontons and fry until they are golden and the filling is cooked through (about 3 minutes per side). You can keep them warm in a 250 degree oven while frying the remaining wontons. **NOTE** it is important not to use more than 1 heaping teaspoon of meat filling in the wrappers otherwise the filling will not cook through thoroughly.
Season chops with salt and pepper; dust with flour. Heat oil in a saute pan on med high heat. Add the chops and saute until browned on both sides, about 5 minutes; remove from pan. Add onions and saute for 3 minutes; stir in raisins and garlic, saute another minute. Deglaze pan with the marsala, scraping up any browned bits from the bottom of the pan. Stir in tomatoes, broth, vinegar, sugar and oregano; bring to a boil. Return chops to the pan, cover and reduce heat to med low, simmer for 10 minutes. Add olives and capers; simmer until heated through. Perfect to serve with orzo -- garnish with parsley and lemon zest.
Scoop softened vanilla ice cream into blender or smoothie machine. Add lemonade. Blend until smooth. Serve immediately or refrigerate.
1. Preheat oven to 425°F. 2. Add shredded hash browns and 1 teaspoon seasoned salt to a medium bowl and stir gently to mix. 3. Lay a 12 inch square of plastic wrap on a flat surface. Brush plastic wrap with 1 teaspoon of olive oil. Place 1/2 cup of potato in the center of the plastic wrap and spread evenly to about 1 inch from each edge of the wrap. 4. Place a halibut filet on a flat plate and sprinkle 1/2 teaspoon seasoned salt on the filet. Grate the lemon zest into a small bowl, and then cut lemon in half. Sprinkle about 1/4 teaspoon of zest and squeeze about 1/2 teaspoon fresh lemon juice onto filet. Carefully place the filet, seasoned side down, on the center of the potatoes on the plastic wrap. Slowly fold the sides of the plastic wrap around the filet to completely surround with the hash brown mixture and fold back plastic wrap. Wrap firmly with the plastic wrap and refrigerate for at least 30 minutes. Repeat process with remaining filets. 5. Brush a non-stick baking pan with 1 teaspoon of olive oil. Unwrap the filets and place onto the baking pan, leaving at least an inch between filets. Bake for 17-19 minutes, until potatoes are golden brown. Remove from oven and serve.
Preheat oven to 325 degrees. Mix everything together except the onion rings. Bake for 20 minutes. Remove from oven and top with onion rings. Put back into oven for 10 minutes.
Combine all ingredients except broccoli; stir well. Chill 3 to 4 hours. Separate broccoli into spears. Cook, covered, in a small amount of boiling water 8 to 10 minutes or until crisp-tender. Arrange in a dish. Top with sauce.
Preheat the oven to 350 degrees F. Rub the chicken with the olive oil, salt, and 1/2 teaspoon of the black pepper. Place on a baking sheet and roast for about 1 hour, until the skin is golden and crisp and the juices run clear. Set aside to cool, then remove the meat from the bones and cut it into roughly 2-inch by 1-inch strips. Melt the butter with the garlic in a medium saucepan over low heat. Add the creme fraiche, milk, Romano, Parmesan, Asiago, and remaining 3/4 teaspoon black pepper and continue cooking, stirring constantly, until the cheese has melted and the sauce is smooth. Set aside. Cook the fettuccine noodles according to package directions until al dente. Top with the Alfredo sauce and chicken; garnish with basil leaves, if desired; and serve immediately. Recipe courtesy of Adventures in Chicken by Eva Kosmas Flores. Get the book here: https://www.amazon.com/Adventures-Chicken-Amazing-Recipes-AdventuresInCooking-com/dp/0544558200.
Melt butter. Add onion, potato, bay leaf, cumin and sage. Cook stirring for about 5 minutes. Blend in flour and then whisk in stock and cream. Bring to a boil and reduce heat and simmer 30 minutes, stirring often. Add corn, parsley, onions, nutmeg, and wine. Simmer for another 5 minutes until heated through. Remove bay leaf. Stir in cheese and heat until melted (DO NOT BOIL). Garnish with bacon bits.
Saute the onion, carrot, pepper, garlic and dried herbs in oil until tender, for about 10 minutes. In a large bowl, lightly beat the eggs, then add bread crumbs, walnuts, parsley, mustard, sesame oil, and soy sauce. Crumble the pressed tofu with your hands, and add it to the bowl, along with the sauteed vegetables. Mix well. Form into 1 1/2 inch balls and place on an oiled baking sheet. Bake in the oven at 350 degrees for about 20-30 minutes, or until crisp and brown on the outside. Add cooked "meat" balls to your favorite tomato sauce and serve over your favorite pasta.
Layer shredded lettuce, peppers, onion, and peas ina large bowl or trifle dish. Mix in a separate bowl, sugar, salad dressing, and sour cream. Spread mixture on top of peas. Layer cheese and bacon and top off with another layer of lettuce.
Brown ground turkey in a large skillet over medium-high heat. Drain, remove from pan and set aside. Melt 1 tablespoon of margarine in the skillet. Add tortilla strips and toss until lightly browned. Push the tortillas all the way to the outside edge of the pan. Add the remaining tablespoon of margarine to the center and melt. Pour in the beaten eggs and scramble until soft set. Push the eggs to the outside edge of the pan and add the browned turkey to the center of the pan. Pour the enchilada sauce and salsa over and mix lightly. Reduce heat to a simmer. Sprinkle the black olives and green onions over the meat mixture; cover and simmer 10 minutes. Remove cover and spoon several dollops of sour cream over the dish, then sprinkle evenly with shredded cheese. Replace cover and simmer for an additional 5 minutes, or until the cheese is melted.
Melt butter in a skillet over low heat. Lightly crush spices together with a mortar and add to the butter, stir until fragrant. Stir in bananas and remove from heat. Stir in the yogurt and transfer to a serving dish. Chill well in the refrigerator before serving.
Melt butter. Add flour and stir while cooking over low heat until golden brown. Add milk. Stir until thickened. If necessary, add more milk. Add dry mustard, A-1, salt, and pepper. Stir well. Reduce heat to low. Peel and slice potatoes into thin, even ovals. Lay into a greased or pammed 10x13 pan. Pour sauce over potatoes. You may not need it all. Reserve extra for mac-n-cheese tomorrow. Sprinkle cheddar cheese over top. Bake at 350 for 35-45 minutes, or until potatoes are tender and everything is melted and delicious.