HumbleIntelligence/food-ner-1-Million huggingface dataset:
Open rice, pull out seasoning packet and set aside. In a small bowl, combine pepper and flour. Set aside. In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat. In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion and saute for 5 minutes. Stir in contents of seasoning packet, and continue cooking vegetables until softened, about 5 minutes more. Add seasoned flour gradually while constantly stirring, to form a roux. Saute roux for 3-4 minutes to cook out raw flour taste. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes. Stir cream mixture into broth and rice. Cook over medium heat until heated through and rice is done,15-20 minutes. Alternatively, for those who cannot get the quick-cooking version of the rice, I have put the broth on to boil and cooked the 25-minute version of long grain and wild rice blend according to the directions, while sauteeing the veggies in the butter. I tend to cook the veggies longer this way, and I like them quite soft. I then follow the rest of the directions above, adding the rice/broth to the cream mixture. I've also used fat-free half and half with no appreciable difference in flavor. Enjoy!
Preheat oven to 375 degrees. Toss pecans with water, then brown sugar. Place nuts on a parchment-lined baking sheet; bake 5 to 8 minutes, until sugar is caramelized. Slide parchment with nuts off pan to cool; set aside.
Cook bacon in a large saucepan over medium heat until crisp. Remove bacon with a slotted spoon, reserving 1 teaspoon drippings in pan; set bacon aside. Add onion and celery to pan; cook 5 minutes or until celery is tender. Stir in 3/4 teaspoon cumin, chile powder, and garlic; cook 1 minute. Stir in bacon, pepper, beans, tomatoes, and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Place half of bean mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining bean mixture; process until smooth. Keep warm. Combine sour cream, remaining 1/4 teaspoon cumin, cilantro, rind, and juice in a small bowl. Drizzle cream over soup.
Dust salmon with freshly ground pepper, flesh side up. Heat oil in the pan on high heat until oil gets a little smoky. Starting with pepper-side down, sear 3 minutes each side. Remove salmon from pan and reduce heat to medium. Immediately place balsamic vinegar in pan, where it will reduce quickly. Add Dijon and mix until well blended. Starting with pepper-side down, place salmon into glaze, coating both sides completely and turn fire off.
Cut the asparagus into short lengths. Cut the mushrooms and artichoke hearts into quarters or eights, depending on original size Put asparagus and beans into boiling water for just one to two minutes to turn them a bright green Remove the asparagus and beans from the boiling water and place immediately into ice water. Once the asparagus and beans are chilled, put into a colender and drain. Melt butter in small pan and add the garlic and paprika, and cook for one minute. Add the mushrooms, cook for another three to four minutes, and remove from the heat. Combine the oil, lemon juice, and black pepper in a small bowl, mixing well. Put the asparagus, mushrooms, artichokes, and beans into a medium size bowl. Pour the oil mixture over the vegetables and toss well. Transfer to a serving bowl and serve.
Grate carrots with onion. Squeeze out excess moisture. Mix flour with baking powder and salt. Add beaten eggs and flour to grated carrot/onion mixture. Mix well. Heat oil in frypan. Drop carrot mixture from a large spoon into hot oil and flatten slightly with back of spoon. Brown on medium heat about 2-3 mins on each side until golden brown. Drain on paper towel. Note: these pancakes freeze well.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain and set aside. In large skillet over medium heat, saute onion and garlic in 2 tablespoons olive oil until tender. Add spinach and stir. Remove from heat and stir in the pesto and pine nuts. In a large bowl mix ricotta cheese, egg, salt, pepper, red pepper flakes and nutmeg. In a 3 quart greased baking dish, layer the noodles then the spinach mixture, followed by the ricotta mixture. Sprinkle with mozzarella. Repeat the layers ending with noodles on top. Make the alfredo sauce: In a medium saucepan combine cream, butter, and grated Parmesan cheese. Cook over medium low heat until smooth. Remove from heat. Spread the Alfredo sauce over the top of the lasagna and sprinkle with remaining 1/4 cup parmesan. Cover with foil and bake in a preheated oven for 45 to 55 minutes.
In a large bowl, combine vinegar and chili paste and season with salt and pepper. Whisk in oil. Stir in scallions and sesame seeds. Add the bok choy and toss to coat. Chill for 15-20 minutes. Prepare the grill. Lay the bok choy halves on hot grill, cut sides down. Grill 2 to 5 minutes until crisp tender. Serve with additional sesame seeds and lime wedges.
In a blender, process mangoes, sugar, OJ, lime juice & 8 ice cubes for 1 minute. Pour mixture into a pitcher & refrigerate. When ready to serve, in the pitcher, thin the mixture with sparkling water & stir. Pour into 4 glasses filled with additional ice cubes.
Melt shortening and chocolate over low heat, stirring. Cool 10 minutes. Stir in brown sugar. Beat in egg, vanilla and buttermilk. Mix flour, baking powder and soda, and salt. Add to chocolate mixture. Stir in nuts and chocolate chips. Drop from teaspoon on greased cookie sheet. Bake at 375 for about 10 minutes. Remove from sheet and cool. Frost with Mocha Frosting. Top with a walnut half if desired. Mocha Frosting: Cream butter, cocoa, instant coffee and dash salt. Beat in confectioner's sugar, vanilla and enough milk so that it's spreadable.
Preheat oven to 375 degrees. Grease a 9 inch round cake pan or 9 inch pie pan. In small bowl, beat sugar, butter and eggs until smooth. Stir in ground almonds, flour. Add to sugar mixture. Set aside. Separate dough into 8 triangles. Spread 1 teaspoon of the preserves on each triangle. Roll up, starting at shortest side of triangle rolling to the opposite point. Place rolls in prepared pan in two circles, arranging 5 rolls around outside edge and 3 in center. Pour and carefully spread almond mixture evenly over rolls; sprinkle with sliced almonds. Bake for 25 to 30 minutes or until deep golden brown and knife inserted in center comes out clean. In small bowl blend a glaze of 1/3 cup powdered sugar and 1/2 teaspoon milk. Drizzle over warm coffee cake.
Open the biscuits (I used Grands, but others would do) and pull each apart into two halves. Press the dough into pre-sprayed muffin pans bringing up the edges to the top. The jumbo muffin size works well. Mix other ingredients together and spoon into each biscuit. Bake in 350 oven until golden brown.
Combine caramels, water and peanut butter in a large mixing bowl (microwave safe bowl). microwave at high 3-5 minutes or until melted and smooth, stirring after 2 minutes. Stir in cereal and peanuts. Press mixture in well buttered 13x9 or12x8 pan. Place topping ingredients in microwave safe bowl. microwave ,stirring occasionally until melted and blended. Spread over bars and cool. Note: caramels are about 396.9 to 453.6 grams. Microwave times will vary.
Preheat oven to 350. Grease 9-inch dish. Mix flour, pudding, salt, egg and milk. Pour into dish. Spoon peaches over mixture. Cream together the cream cheese, sugar and peach juice. Spoon cream mixture over peaches. Cook 35 minutes in 350 oven. Cool 45 minutes before serving.
Peel and slice cucumber into 1/4-inch slices/rounds. (Tita used to cut the seeded centers out of the cucumber slices for me. This is not necessary, but I think it's better. You can also buy a seedless cucumber.). Arrange cucumber slices on a large plate. Lightly pour or sprinkle olive oil over rounds. Sprinkle with salt.
Preheat oven to 325 degrees. Set aside an 8"x8" pan. Mix together bread cubes and raisins in a large bowl. Whisk milk, eggs, sugar, vanilla, melted butter and cinnamon in another bowl. Pour over bread mixture and stir in, mashing bread cubes with back of spoon to encourage them to sop up milk mixture. Mash and mix until bread is nice and soggy. (The crust pieces will hold their shape, but the cubes from the center of the loaf should disintegrate into a soggy bread mass. If there is more than 1/2" of milk mixture pooled on the bottom, you have too much liquid: add about 1/2 cup more bread cubes. If some of the bread cubes are still dry, add a little more milk.) Pour mixture into pan and bake for 1 hour 30 minutes This is a good time to prepare your custard, make dinner, or ponder one of life's great mysteries. You may have to lay a sheet of foil over the top of the pudding in the last 30 minutes of cooking to keep it from browning too much. Once it's set in the center (i.e. no longer mushy, but firm), remove from oven and allow to cool about 30 minutes until just warm. Slice into 9 blocks and serve warm, preferably with vanilla custard. Variation 1: You can use any kind of bread you want, provided that it is a yeast bread, isn't sourdough, rye or pumpernickel, does not contain savory items (like rosemary. cheese or olives), and isn't overly salty. Other than that, use your imagination! Whole wheat breads are best when mixed with at least 1/3 white flour breads. This keeps the pudding from becoming too heavy. Mildly sweet breads, or those containing fruit or nuts, are also nice (think raisin bread or cinnamon bread.) Gluten-free bread can also be substituted with equally successful results. Variation 2: Add 1/2 cup chopped nuts (hazelnuts are particularly nice). Variation 3: Substitute any type of dried fruit for the raisins (cranberries, cherries, figs, currants, etc.) Variation 4: Honey Orange Apricot Bread Pudding: Reduce sugar to 1/3 cup and add 2 tablespoons honey, 1/4 cup orange juice and zest of 1 orange to milk mixture. Omit cinnamon. Substitute 3/4 cup chopped dried apricots (I prefer the darker, more tart Blenheim variety than the Turkish ones, but both will work.). Variation 5: Substitute 3/4 cup semisweet chocolate chips for the raisins. Serve drizzled with warm chocolate sauce.
Pour ingredients into a shaker filled with ice and shake well. Pour into a martini glass. Garnish with shredded coconut.
prepare brownie batter according to package directions, using 3 eggs. place the ice cream cones in muffin cups. spoon about 3 tablespoons batter into each cone. bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean and top is dry. do not overbake. cool completely. in microwave, melt chocolate chips and shortening. stir until smooth. dip tops of brownies in melted chocolate. decorate with sprinkles.
Grease the bottom of an 8-inch square baking pan (not the sides). In a mixing bowl, add the brownie mix, oil, 2 tablespoons Bailey's Irish Cream and eggs. Stir until blended. Spread batter into prepared pan. Bake at 350 degrees for 23-26 minutes or until wooden pick comes out clean. Cool completely. In another mixing bowl, add the whipping cream, milk, pudding mix and 3 tablespoons Bailey's Irish Cream. With an electric mixer, beat at high speed for 4-6 minutes or until soft peaks form. Spread mixture over the cooled brownie layer. Sprinkle with crushed candy bar. Cover and refrigerate 3-4 hours before serving.
Blend together flour, sugar, salt, butter and shortening with your fingers or a pastry blender (or pulse on a processor) just until the mixture resembles coarse meal, the mixture should be pea-size. Drizzle the ice water starting with 3 tablespoons over the flour mixture; gently stir with a fork (or pulse with a processor) until incorporated. Squeeze a small amount in your hands, if it does not hold together add in more ice water 1 tablespoon at a time, stirring or pulsing with a processor until JUST combined. Test again, but be careful not to overwork the mixture, as the pastry will be tough. Transfer the mixture onto a lightly floured surface and divide into 6 portions. Using the heel of your hand, smear each portion once or twice in a forward motion. Gather dough together with a scraper and press into 1 ball. Flatten into a 6-inch disc. Wrap in plastic wrap and chill for about 1 hour. Roll out dough with a floured rolling pin into a 13-inch round on a lightly floured surface. Fit into the 11-inch tart pan. trim any excess dough leaving a 1/2-inch overhang. Fold the overhang inward and press against the side of the pan to reinforce edge. Lightly prick the bottom and sides of the pastry with a fork. Chill for 30 minutes. Set oven to 375 degrees. Line the shell with foil and fill with pie weights or raw rice. Bake in the center of the oven until the pastry is golden along the rim (about 20 minutes). Remove the shell from the oven, and carefully remove the foil and pie weights, return back to oven and bake for another 10 minutes or until golden all over.
Slice grapes in half, chop celery. Mix sour cream, cream cheese, lemon juice & sugar together until creamy. Stir sour cream mixture into grapes, refrigerate at least 3-4 hours. Top with chopped pecans when ready to serve.
Preheat oven to 350°. Sprinkle pork with sage and mint. In a very large. oven-going skillet brown pork in 1 tablespoon of the butter over medium-high. heat, turning often. Remove pork from skillet. Add mushrooms, onion, and. garlic to skillet. Cook and stir until onion is tender. Stir in browned. pork, broth, and bay leaf. Bring pork mixture to boiling. Remove from. heat; cover. Place skillet in oven. Bake fro 30 minutes. Stir in chopped. carrots; cover and bake for 20 minutes more or until carrots are. crisp-tender. In a small saucepan melt remaining 3 tablespoons butter over medium-low. heat. Remove from heat. Stir in flour and Worcestershire sauce. Remove. skillet from oven. Return skillet to stovetop; uncover. Stir in flour. mixture. Bring pork mixture to boiling over medium heat, stirring. occasionally. Reduce heat. Simmer, uncovered, for 2 minutes or until the. mixture is slightly thickened. Remove and discard bay leaf. If desired,. serve stew over hot cooked noodles.
Remove all unpopped kernels from popped corn. Place popcorn in a disposable greased 17x12x2-inch pan. Keep popcorn warm in 300 oven while making syrup mixture. Butter bottom and sides of heavy 2-qt. saucepan. In the pan combine margarine, sugar, gelatin, water, and corn syrup. Cook mixture over medium heat till boiling, stirring constantly. Clip a candy thermometer to side of pan. Continue cooking over medium heat, stirring constantly, till the thermometer registers 255 (hard-ball stage). Pour syrup mixture evenly over popcorn and shake gently to coat. Bake at 300 for 5 minutes. Shake once more and bake for 5 more minutes. Turn popcorn mixture onto large piece of foil. Cool. Store in airtight container in cool, dry place.
Heat oven to 350°F Coat an 8" loaf pan with cooking spray. In a bowl, combine flour, sugar, baking powder, baking soda, and salt; whisk to blend. Make a well in center; set aside. In another bowl, combine bananas, milk, egg, and vanilla; fold in raspberries. Pour batter into center of dry ingredients; fold together until combined. Do not overmix. Pour batter into pan; bake 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely. Slice before wrapping individually.
Pizza Dough: Pour warm water into a small bowl and stir in the yeast and sugar until dissolved. Let it stand for about 5 minutes to make sure that the yeast is activated. A thin layer of foam should appear on the top, indicating good active yeast. Mix the flour and salt in a large mixing bowl. Add the yeast water and 2 Tbsp of olive oil. Mix well with your hands or a mixing spoon. Lightly flour a clean working surface. Form the dough into a ball; turn it out onto the working surface. Flour lightly the top of the dough and press down with the palm of your hand. Fold the dough over itself and press again. Continue to roll and press the dough for about 12 minutes or until the dough is smooth and elastic, adding flour only when necessary to keep from sticking. Place the dough back into the mixing bowl. Rub the remaining olive oil all over the dough to keep moist while it is rising. Cover the bowl with plastic wrap, and leave in a warm place (about 75 degrees) for 2 hours or until it rises double in size. Once risen, you can use the dough to make pizzas, and or the remaining dough can be refrigerated for up 2 days. Roll the dough out on a lightly floured surface working it into a circular crust about 10 inches in diameter. Assembly: INDOOR: Wipe the bottom of a grilling pan or heavy bottom skillet with a paper towel moistened with olive oil. Preheat the pan over high heat for 5 minutes. Place the dough in the skillet. The crust should bubble on top within 1 minute; if not, turn the heat up. OUTDOOR: If your using an outdoor grill, simply heat the grill to medium heat and place the dough on the grill, it should bubble and the crust should form. Place the grilled pizza a working surface, grilled side up. Brush the grilled side of the pizza with olive oil. Top the pizza with the fresh mozzarella, then the arugula. Place the slice of prosciutto on the pizza in loose bunches, creating an alternating pattern. Finally top with the crumbled Gorgonzola, and return to the grill to grill the bottom of the pizza and until cheese is bubbling and the edges are golden brown. Serve hot.
Cook potato in 2 cups water with pinch of salt until tender, but do not drain. In a small pan, saute onion in butter until tender; add flour, cayenne, and celery seed; stir well. Drain juice from clams into potatoes and reserve clams for later. Add parsley and milk to potatoes, and stir well. Heat potato mixture, and add onion/flour mixture, stirring constantly until thickened slightly. Stir in clams; and season to taste with salt and pepper. Cook for 5-10 minutes more or until heated through. Serve.
In a medium bowl, put watermelon, cheese, vinegar and pepper. Marinate in the refrigerator for 15 minutes. Add olive oil, salad greens and salt; toss. Serve, sprinkled with nuts.
Place all of the marinade ingredients in a bowl and mix well. Add the steak and mix to cover with the marinade. Leave to marinade for an hour. Heat the oil in a hot wok. Add the beef and the marinade and fry for 3-4 minutes until the meat is browned. Drain off any excess liquid from the beef that may arise from the cooking process. Add any vegetables you might wish to create a stir fry.
Combine all ingredients in the slow cooker and stir well. Cover and cook on low 6-8 hours until chicken is done and vegetables are tender. As you serve the stew, fish out the bay leaves and garlic cloves.
In a medium bowl whisk together 3/4 cup flour, 3/4 cup room temperature beer and 2 unbeaten egg whites until smooth. Cover and let stand at room temperature for 2 hours. After 2 hours, set oven to 250°F (to keep the shrimp warm after you have fried them). In a large bowl beat the remaining 2 egg whites until soft peaks form. STIR in about 1/3 of the egg white batter into the beer batter, then fold in the remaining egg whites. Melt the shortening to 375°F in a heavy large pot or a deep fryer. Meanwhile place 1 cup flour into a pie dish. Working in batches, coat the shrimp with flour (shake off any excess flour). Holding the shrimp by the tail, dip into batter until well coated. Carefully lower the shrimp a few at a time into hot shortening. Fry until golden brown and cooked through (about 1 minute per side). Using tongs transfer the cooked shrimp to a oven-proof baking sheet and keep warm in the preheated oven while cooking the remaining shrimp. Serve with tartar sauce.
Whisk together the oil, lemon juice, 1 tablespoon of the zest, 6 cloves of the garlic, and 3 tablespoons of the rosemary in a large baking dish. Add the chickens and turn to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 8 hours. Combine the parsley with the remaining 2 teaspoons lemon zest, 4 cloves of garlic, 1 tablespoon rosemary, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper in a small bowl and set aside. Heat your grill to medium. Wrap 4 bricks in aluminum foil and set aside.Remove the chickens from the marinade, shaking off the excess, and season both sides with the remaining 1 teaspoon salt and 1 teaspoon pepper. Place the chickens breast side down on the grill and place 2 bricks on top of each chicken. Grill the chickens for 8 to 10 minutes, turn the chickens over, and replace the bricks. Close the cover and continue cooking for 8 to 10 minutes until cooked through (160 to 170 degrees F). Transfer the chickens to a cutting board and let rest for 10 minutes. Cut into quarters and sprinkle with the fresh lemon mixture. Serve with grilled lemon wedges. *To Butterfly Chicken: Place the chicken breast side down on a cutting board and cut along each side of the backbone using kitchen shears or a sharp knife. Remove the backbone and discard. Turn the chicken breast side up and pull out each side where the backbone was removed. Using the heel of your hand to press down on the breast, break the breastbone to flatten the chicken.
Preheat oven to 200°C. Drain pineapple reserving juice. Measure and make juice up to 3/4 cup liquid with water. Place all ingredients, except chicken, in an unperforated oven-bag. Shake to combine. Add chicken. Loosely secure top of oven-bag. Place in an ovenproof dish. Bake for 40-45 minutes or until chicken is tender and cooked through. Turn once during cooking.
Pour the milk into the crock pot and turn it on low. Let sit 2.5 hours. Unplug crock pot, leave lid on. Let sit for 3 hours. Ladle out a bit of the milk and stir it in with the yogurt starter. This yogurt MUST have live cultures. I used nonfat, plain Greek yogurt. Mix in pudding mix. Return the mixture to the crock pot and the rest of the milk; stir. Put lid back on and cover with a heavy bath towel or blanket (pot still unplugged). This is its insulator. Leave it like this at least 8 hours. The longer it sits, the tart-er it gets. I like mine nice and tart. It will be thin. If you want it thicker, place coffee filters in a colander and drain off whey. You can save the whey for cooking, as it is very healthy! You can use 2 tbs fat free dry milk or 1 packet plain gelatin in place of pudding mix. I just happened to have pudding mix on hand. Mix some jam, fresh fruit, etc. into it when you serve. If you don't use vanilla pudding mix, it could also be a great base for dips or sauces.
Put a large pot of water over high heat and bring it to a boil; add salt. Cook pasta according to package directions, to al dente. Meanwhile, smash garlic cloves with a small pan: separate out the skins and throw them away. Heat a large skillet over medium heat. Add evoo and butter. When the butter has melted into oil, and crushed garlic and cook 2 minutes. Add shrimp; add salt and pepper. Cook shrimp until heated through, 2 or 3 minutes: add stock and raise up heat to bring to a boil. Toss the pasta with the shrimp sauce, and the snipped or chopped herbs. Adjust seasonings and serve.
Wash and drain the shrimp. In a large saute pan or Dutch oven, combine the beer, thyme, dry mustard, bay leaves, garlic, salt, freshly ground black pepper, and 1 Tablespoon each of parsley and chives. Bring to a boil, add the shrimp and cook just until the shellfish turns bright pink, about 1 minute. Remove the bay leaves and serve from the pot or transfer the shrimp to a large bowl. Make a butter dipping sauce by melting butter in a small saucepan. Into melted butter stir lime juice, 2 Tablespoons each of parsley and chives, and hot pepper sauce to taste. Peel and eat shrimp to your heart's content - dipping in the butter sauce or just plain.