HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put the ice in the blender. Add fruit, yogurt, and Ensure. Blend. Top with Whipped Cream, cherries and nuts (optional). Enjoy! **Refreezing the blended mixture for 2-4 hours makes a nice "ice cream" as well. Top with chocolate syrup, whipped cream, cherries and nuts for a banana split sundae. **Add a shot of espresso to the smoothie for a Starbuck's Vivanno-like treat.
Mix together the vegetable oil, lemon juice, red wine vinegar, sugar, salt, dry mustard, and grated onion. Shake, and then refrigerate for at least an hour. Cook the bacon on a skillet of Foreman Grill until very crispy, but not burnt. Cut up the bacon in to small bits and pieces; set aside. Pick off the stems of the spinach salad and wash the spinach well under cold water. Boil the eggs for about 10 minutes and then shell and cut into slices. Add the bacon bits, the eggs and the pepper to taste to the spinach leaves. Drizzle the refrigerated dressing over the spinach and ENJOY!
Chop the onion, carrots, and celery into bite-size pieces. Heat the oil in a soup pot over medium heat. Stir in the onion, carrots, celery, and curry powder and cayenne. Reduce the heat to medium-low, and cook for 15 to 20 minutes, stirring occasionally, until the vegetables are very soft but not too brown. Add the broth, bring to a boil, and simmer, uncovered, for 30 minutes. Add the garlic, chili peppers, salt, pepper to taste, cilantro, mint, and basil and parsley if using. Cover the pot, bring to a boil, and reduce the heat to a high simmer. Cook for 15 to 20 minutes, until the garlic is soft but not mushy. Fish out the chili peppers with a slotted spoon. Add the lemon juice; taste for seasoning, and add more pepper if you like. Serve hot and feel better!
Cut off the top third section of each gem sqaush. Keep the lid to replace later. Remove all the pips with a teaspoon. Fill eash gem sqaush with sweet corn, clump of butter, garlic and grated cheese. Replace the lid and wrap each gem sqaush with foil. Place in coals. The squashes are ready when soft at touch.
Brown pork in oil. Add onions and garlic. Stir in tomato paste and water. Cover and simmer 15 minutes. Add beans and spices, simmer 5 minutes. Serve over hot rice.
Half fill a cocktail shaker with ice. Pour in the ingredients. Shake well & strain into a tall glass that's half filled with ice. Garnish with the pineapple wedge on the rim of your glass.
Cook pasta according to package instructions. Drain pasta. Stir together diced ham, vegetables, salt and pepper . In a 2 qt.casserole sprayed with cooking spray : layer 1/2 pasta, ham/veggie mixture, then the other 1/2 pasta. Pour soup evenly over all. Top with bread crumbs and sprinkle on a little paprika. Bake at 350 degrees for 35 minutes.
Sprinkle chicken with salt and pepper and cinnamon, cut into bite-sized pieces. In a large sprayed pot, melt 1/4 c EX.VIRG oil, and saute onions, and garlic until onions are wilted. In a sprayed pan combine, tomato pastes, sauces, wine; blend and add blended can tomatoes sugar, orange quarters, cayenne, etc, add chicken and water and pour mixture over chicken. (Add all ingredients not mentioned now,but in the ingedients list). In the pan with tomato and spice/wine mixture, Add chicken. Bring to a simmer, cover, and simmer until chicken is tender, about 15 minutes, check doneness and TASTE. In the last 20 minutes, cook macaroni according to package directions. Drain and empty pasta into large bowl, pour sauce w/chicken over macaroni; mix it, and sprinkle with grated cheese; remix.
Heat wok to medium high, add oil, add curry paste, stir fry until heat hits you, up heat and add pork, continue stir frying, for a couple of minutes, then stir in coconut milk, toss in lime zest, ginger and garlic, bring to boil, cut heat and simmer until pork is tender. Stir in fish sauce, sugar, peppers and baby corn, drained-- if this is too runny at this point add 1 tbls corn starch mixed in a little water,cook until thickened then add basil and cilantro leaves-- Serve with any good rice, but fragrant jasmine rice is best with any Thai dish.
Mix all brownie ingredients. Bake in a greased 9x11 inch pan at 350°F for 20-25 minutes. While brownies are baking, mix all icing ingredients together. Set aside. Immediately ice brownie with icing while still hot.
Saute' chicken in fry pan. Cook tortellini according to package. directions. Cook broccoli, being careful not to overcook. Combine tortellini, chicken and broccoli. Coat lightly with alfredo sauce. Makes 10 cups, 6 points a cup.
Preheat oven to 350°; brush the inside of a 10-cup Bundt pan thoroughly with melted butter and dust it lightly with flour (use a pastry brush to help distribute the flour and tap out any excess). In a medium saucepan, combine 1/4 cup sugar with the cornstarch; stir in the cherries, orange juice, lemon zest, and 1/4 teaspoon almond extract. Bring to a boil over med-high heat and cook, stirring occasionally, for 5-7 minutes, or until the mixture has thickened considerably and reduced to about 1 cup. Whisk the cake flour, almond flour, baking powder, baking soda, and salt in a bowl until well combined. In the bowl of a stand mixer fitted with paddle attachment, beat the butter with the remaining 1 cup sugar and the canola oil on medium-low speed for 2-3 minutes, until light and fluffy. Beat in the vanilla and remaining 1 teaspoon almond extract. Add the eggs, one at a time, beating well after each addition. With the mixer on low, add the flour mixture (in three increments) alternating with the yogurt (in two increments), beginning and ending with flour and beating until just incorporated. Pour a little more than half of the batter into prepared pan. Spoon the cherry mixture directly on top of the batter, then pour the remaining batter over the cherries. Using a knife, swirl the batter and cherries together. Bake for 50-60 minutes, until a toothpick comes out with no crumbs (it may have cherries on it). Let the cake cool completely in the pan on a wire rack. Carefully run a knife around the edges of the pan and the center tube to loosen the cake from the sides. Invert the pan onto a serving plate. Make the glaze-whisk the powdered sugar, almond extract, water, and salt in a small bowl until smooth. Drizzle the glaze over the cake, then sprinkle with sliced almonds. The cake will keep in an airtight container at room temperature for up to 2 days. The unglazed cake will keep, wrapped well in a layer of plastic wrap and a layer of foil, in the freezer, for up to 2 weeks.
Mix all ingredients in a cocktail shaker with ice. Pour into a highball or large wine glass with or without ice. Garnish with an orange slice cut in half if desired.
Whip the eggs in a bowl till frothy. Add oil and milk and whip. Add dry ingredients, mixing until lumps are gone. Heat skillet on medium. Add tsp of oil to coat the pan. Pour in enough batter to cover pan thinly. Flip when edges are dry and golden brown. Remove after just a few seconds or it will burn. Makes about 4 crepes.
Cook the noodles according to the package directions, I wouldn't recommend more than 7-8 minutes total. Drain and set aside. If using a block of feta, run it through your food processor or blender a few times to get it nice and crumbled. If lacking such an appliance, mashing it up with a fork does the trick too. Drain any excess liquid. Mix everything in a large mixing bowl, then pour into an oiled 8 x 8 square pan. Bake for 45-50 minutes (55-60 minutes if doubling) or until golden browned on top.
Heat olive oil in large non-stick pan over medium heat. Add onions and garlic and cook until translucent, about 10 minutes. Add mushrooms, bell pepper, sage and red pepper. Cook, stirring frequently, until mushrooms are wilted, about 15 minutes. Add bay leaves and broth, and heat to boil. Add barley, reduce heat to low; simmer uncovered until barley is tender, about 35 to 40 minutes. Add salt and pepper to taste. Add cheese if desired, and cook just enough to melt cheese about 5 minutes. Remove bay leaves. The original recipe from CDKitchen for Sage Barley-Mushroom Soup can be viewed at www.cdkitchen.com.
Add mint and lime wedge into Collins glass, then muddle. Fill glass with ice. Add Sprite (or 7-up) and sweet and sour mix. Stir.
Soak rice while preparing the cabbage and the rest of the filling. Using a paring knife, cut out the center core of cabbage. Bring water to a boil in a pot large enough to easily hold cabbage head. Add cabbage, and cook for 2-3 minutes or until outer leaves are tender but still bright green. Lift cabbage from water, and remove outer leaves. Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all large outer leaves are removed and nothing but the core remains. Reserve 1 cup cabbage cooking water. Trim thick center vein from bottom of each leaf until thin enough to roll. Finely chop about 1 cup of cabbage core for the filling, and coarsely chop and reserve the remainder of the cabbage core. In a medium skillet, melt butter or olive oil over medium heat. Crumble ground beef and pork into skillet, and cook until beginning to brown. Add onion and garlic, and cook until golden and tender, about 5 more minutes. Transfer to a large bowl, and add drained rice, finely chopped cabbage, parsley, green pepper, and celery, and stir to combine. Season generously to taste with salt and pepper. Add about 1/3 cup of filling to a cabbage leaf. Fold base, then sides of cabbage over filling, and roll up leaf, starting with the stem end. Repeat with remaining leaves and filling. Line the bottom of a 5-6 quart Dutch oven or large casserole with coarsely chopped cabbage core, and place cabbage rolls on top, packing tightly. If any large gaps remain between rolls, fill with remaining chopped cabbage. In a small saucepan, combine tomato sauce and the reserved 1 cup of cooking water from cabbage, brown sugar, and lemon juice. Bring to a simmer, and season to taste with salt and pepper. Pour some of the tomato sauce over stuffed cabbage to just cover them. Bring to a gentle simmer, adding additional tomato sauce as needed, cover, and simmer for 1 hour or until cabbage rolls are very tender. If desired, place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls. Whisk to combine, return sour cream mixture to Dutch oven, and stir to combine. Serve with additional sour cream if desired.
Soak bamboo skewers in water for 1 hour to keep from burning later. Mix all marinade ingredients together in a non-reactive container large enough to hold all of the chicken. Cut chicken into 1/2-inch strips and submerge them in the marinade, cover, and refrigerate for at least 1 hour. Preheat oven to 375 degrees F. Thread 1 chicken strip on each skewer towards end of the stick, and line up on a sheet pan. Place in oven and bake for about 30 minutes, or until fully cooked through. Sprinkle with sesame seeds before serving.
Peel shrimp, and devein, if desired. Set aside. Melt butter in a 4-quart heavy saucepan over medium-high heat; add onion, and saute 7 to 8 minutes or until tender. Reduce heat to medium; add squash, and cook, stirring occasionally, 15 minutes or until tender. Add 1 can broth, shrimp, curry, and thyme, and cook 2 to 3 minutes or just until shrimp turn pink. Let cool slightly. Process mixture in a blender or food processor until smooth, stopping to scrape down sides. Return mixture to saucepan; add remaining broth, and bring to a boil. Stir in 1 cup whipping cream, salt, and pepper; reduce heat to low, and simmer 5 minutes. Garnish, if desired.
Preheat oven to 350 degrees. Line the bottoms of two 8-inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoons salt. Set aside. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat into flour mixture, alternating with 1 cup buttermilk, until combined. Pour into prepared pans. Bake at 350 degrees for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Using a thin but sturdy string (dental floss works well), wrap the string around one of the cakes at the halfway mark, horizontally. Tie the string once and pull slowly, cutting through the cake forming two layers. Repeat on other cake. Sprinkle cut side of each layer with kirsch. In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee, beat adding buttermilk as needed for consistency. Place first layer of cake on plate(cut side down works best for frosting). Spread with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with remaining layers. In a seperate bowl, whip the cream to stiff peaks. Beat in 1/2 tsp vanilla and 1 TBS kirsch. Frost top and sides of cake. Decorate with chocolate shavings made with a vegetable peeler on chocolate.
Heat wieners as directed on package. Heat tortillas. (nuke in the microwave until warm or flip over in a hot skillet to warm through) Place 1 hot wiener on lower third of each tortilla. Sprinkle each wiener with 1/4 cup of the cheese, and about 1 Tbs ketchup or taco sauce. Fold in sides and roll up.
In a large skillet, brown chicken strips in butter until no longer pink, about 8 to 10 minutes; remove from heat but keep warm. In the same skillet, add rice, carrots, onion, and red bell pepper, cooking and stirring, until rice is browned and onion is tender, about 15 minutes. Stir in chicken broth; place chicken strips over rice mixture. Bring to boil; reduce heat; cover and simmer 20 to 25 minutes or until rice is tender. Stir in parsley. Remove from heat and let stand for 5 minutes before serving.
Spread butter on the cut sides of the bread. Sprinkle with garlic and parsley. Place on baking sheet and set under broiler and broil until lightly browned (watch it closely so it doesn't burn). Sprinkle cheeses on the bread and return to the broiler and cook just a little while longer until the cheeses melt. Cut into pieces and serve.
Wash the spinach, then place in a pan with just the water that clings to its leaves. Cover. Cook over low heat for 6-8 minutes or until wilted. Drain well and set aside. Squeeze out as much liquid as possible then finely chop the spinach. A processor works well for this. Place the spinach in a bowl along with the ricotta cheese, half the Parmesan cheese, the eggs, nutmeg and season to taste with salt and pepper. Beat until thoroughly combined. Sift in the flour and lightly work it into the mixture, adding enough to make a workable mixture. Cover with plastic wrap and chill for 1 hour. With floured hands, break off small pieces of the mixture and roll into walnut-size balls. Handle as little as possible, they are delicate. Lightly dust the gnocchi with flour. Bring a large pan of salted water to the boiling point. Add the gnocchi and cook 2-3 minutes until they rise to the surface. Remove from pan and drain well. Meanwhile, melt the butter for the herb mixture in a large, heavy-bottom skillet over low heat. Add the oregano and sage and cook, stirring, for 1 minute. Add the gnocchi and toss gently to coat. Transfer to serving dish and sprinkle with the remaining Parmesan cheese. Serve immediately.
To toast walnuts, place in a shallow baking pan. Bake at 350*F (175*C) for 15 to 20 minutes or until walnuts are lightly browned, stirring occasionally. Cool. In large skillet, saute onions in butter until they become transparent. Remove from heat and add chilies, crab, shrimp, walnuts, and olives. Combine cheeses, reserving 1 1/2 cups of the cheese mixture for top of casserole. Stir remaining cheese into seafood mixture. In medium skillet, heat 1/4 inch oil. Fry tortillas, one a time, just long enough to soften, about 30 seconds. Drain on paper towels. Fill each tortilla with seafood filling, roll up and place seam side down in a lightly greased 13 x 9 x 2-inch baking dish. In medium saucepan, combine the half and half, sour cream, butter, oregano, salt and garlic powder, stirring constantly over medium heat until lukewarm and well blended. Remove from heat and pour sauce over enchiladas. Sprinkle enchiladas with reserved cheese. Bake at 350*F (175*C) for 30 minutes or until bubbly. Allow to set 5 minutes before serving.
Preheat oven to 350°F. When your egg whites are stiff gradually add the sugar. Beat at high speed for 5 minutes. Fold in the vanilla, chips, and pecans. Drop by the teaspoon onto a foil-lined cookie sheet. Put in 350°F oven AND TURN THE HEAT OFF. Leave overnight or at least 8 hours.
Remove outer wilted cabbage leafs. Place cabbage in a microwaveable bowl with a tiny amount of water and cover with plastic wrap. Make a small hole to let steam out. Place in microwave and cook on high for 5 minutes. Take the cabbage out and turn it over in the bowl, re-cover and cook on high for another 5 minutes. Remove and let cool. Use 2 tablespoons of margarine to "grease" a casserole dish (a lasagna pan is about the right size). Place aside. Once the cabbage has cooled carefully remove each leaf one by one and lay aside ready to be stuffed. Rinse the rice under cold water and boil it until tender (hint: for some reason I can never make perfect rice so I boil it in more water than necessary, then drain and rinse it once it's cooked. This way I get rid of all the extra starch and the rice texture is great, not gluey which I hate). Once the rice is prepared set it aside also. In a separate skillet add half the the margarine and melt at low heat. Add all the chopped onions and sautee at low heat until they turn very light brown. In a bowl, mix the rice, the onion mix, salt and pepper. Now, one at a time, place a small amount of rice mixture into each cabbage leaf (Note: the volume of mixture will change depending on the size of the cabbage leaf). Starting at the bottom of the cabbage leaf, start rolling it by completing one full roll, fold the sides in, then complete rolling. Place each cabbage roll in the greased dish and cover with tin foil. Cook at 375° for at least 50 minutes or until the cabbage rolls start lightly browning. Serve with a veggie burger, or veggie meatloaf and some veggie gravy. Yum!
Mix first 7 ingredients and toss with shrimp. Cover and refrigerate for at least 20 minutes. Skewer shrimp on long metal skewers and place on preheated indoor grill on med-high for about 3 minutes per side. Mix together all the sauce ingredients. Warm tortilla, spread some of the sauce on tortilla. Top with avocado, coleslaw mix and 3 to 4 shrimp on top and then enjoy!
In a large pot with 2 litters of water on medium high; add the chicken breast, tomato cut in 1/4s, onion cut in 1/4s, bell pepper, celery, garlic, bouquet Garni, pepper corns, salt and the peeled carrot. Bring to a boil until the chicken is soft enough to be shredded. When ready, take the chicken out shredded with the help of 2 forks, cover and set aside. Strain stock through a fine mesh strainer into another large container discarding the solids and keep it! we will use it to make our rice. Let's work on the rice now, put all ingredients into a rice cooker. The olive oil, achiote paste, salt and the 3 cups of chicken stock. Remember to use the one from the chicken you just did! Stir the mixture and try to make sure the rice is evenly spread out. Press the "cook" button. You'll have delicious golden rice in about 45 minutes, depending on your rice cooker. When the rice cooker finishes and switches to "keep warm", wait 10 minutes. Then open the lid and fluff the rice. Mean while we are going to work on the veggies. Let's cut the carrot in brunoise and the green beans in rondelle. Add them into a medium pot with 2 cups of the chicken stock left and 2 cups of water let it boil until they are soft. Let's say till they are al dente, add the corn stir and drain. Set aside. Now that we have all the ingredients ready, let's put it all together. In a clean large non-stick pot in medium high temperature, add the olive oil, melt the butter and add the bell pepper, the onion and garlic finely chopped, saute for 3 minutes, add the veggies we have soften and have ready, saute 2 more minutes, let's get the shredded chicken and add it to it, add the cumin, paprika, curry and Worcestershire sauce. Get all ingredients combine then add the rice little by little, gently mix ingredients with rice by using a big spoon until it is uniform rice, veggies and chicken. Try and add salt if necessary. Serve with a green salad or some french fries. Enjoy.
Combine water, broth, and salt in a medium saucepan; bring to a simmer (do not boil). Keep broth mixture warm over low heat. Heat oil in a large saucepan over medium-high heat. Add rice, cumin, and garlic; saute 1 minute. Stir in 1/2 cup broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of liquid is absorbed before adding the next (about 20 minutes total). Stir in the onions, cheese, hot sauce, corn, cilantro and red peppers; cook 3 minutes or until thoroughly heated. Taste and add additional salt if needed and black pepper if desired.
Trim and wash the artichoke as usual. Place in a covered microwave safe container with a steam vent. Add water or broth and sprinkle with seasoning if desired. A light dusting of salt, pepper and garlic powder between the layers work well. Microwave the artichoke on high for 8-10 mins rotating every 2 minutes.
Boil pasta according to directions. In the meantime, melt the 1/4 cup of butter with the 1/4 cup of oil in a small saucepan over medium heat. Add the flour and stir until smooth, about 3 minutes. Blend in the stock, stirring until thickened, about 1 minute. Reduce heat to low. Add the garlic, parsley, lemon juice, salt and pepper. Cook 5 minutes, stirring constantly. Blend in the artichokes and the 2 tbsp of parmesan cheese. Cover and simmer over low heat for about 8 minutes. Melt the remaining butter in a large skillet over medium heat. Stir in the remaining oil, cheese, and salt. Add linguine and toss lightly. Arrange pasta on a platter and pour sauce over all. (I usually just toss it all together.). Serve immediately. (It still tastes good as leftovers too.).
Preheat oven to 350. Spray cookie sheet with nonstick baking spray Mix all ingredients together. Spoon 1 large mound on the baking sheet, and spread it out. Bake 15-20 minutes.
Make the topping: Cream butter and sugar and spread over the base of a deep cake tin. A loose bottomed tin can make it easier to remove the cake later - or you can line it with a piece of baking paper if you're nervous! Arrange fruit on top. If you like you can put a glace cherry in the centre of each pineapple ring. Make the sponge: Cream butter and sugar. Add beaten egg and vanilla. Add sifted flour and baking powder alternately with milk (or use juice - not syrup - from the tin instead of milk). Pour sponge mixture on top of fruit. Bake at 180°C for 40 minutes, or until a skewer comes out clean. Let stand for a few minutes before inverting onto a plate.
Cook pasta according to directions on package. Drain. While the pasta is draining, put the butter into the pot that you cooked the pasta in and melt over very low heat. Return pasta to the pot and stir to coat with the butter. Add cheese, egg, and evaporated milk; stir until smooth. ENJOY!
Mix cream cheese, sugar and vanilla with electric mixer on medium speed, until well blended. Add eggs; mix until blended. Line 12 muffin cups with paper; place 1 cookie at the bottom of each cup. Pour batter evenly into muffin cups. Bake at 350 for 20 minutes or until centers are almost set. cool. Refrigerate 3 hours or overnight. Garnish with fresh fruit.
Preheat oven to 35o degrees. Cut butter into flour, then add nuts and press into bottom of ungreased 13x9 inch pan. Bake crust at 350 degrees for 30-35 minutes, or until it begins to brown (takes a long time). Cool crust before adding other layers. Mix together softened cream cheese, powdered sugar, and 1 1/2 cups of the Cool Whip. Mix until well blended and spread evenly over crust. Beat pudding mixes and milk together well and spread over cream cheese layer. Spread remaining Cool Whip on top. Refrigerate until it sets.