HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stirring constantly, lightly toast the anise, nutmeg, cinnamon, coriander, cardamom, black pepper, cloves, and allspice in a skillet over medium high heat. Take extra care not to burn the spices. You just want them to become fragrant. Let the spices cool slightly and coarsely grind in a spice mill. Split the vanilla bean and scrape out the seeds. Reserve the seeds for another use (Oh! Like maybe some vanilla rice pudding!). Peel the ginger and cut into thin slices. Bring the water to a boil. Add the ground spices, orange zest, vanilla bean, and ginger. Reduce heat, cover, and simmer for 15 minutes. Add the tea bags and steep for 5 minutes. Remove the tea bags and strain the liquid. While still warm, add the honey and stir well to dissolve. Suggested serving is 2 parts chai to 1 part milk, water, or your favorite milk alternative. Serve hot or cold. The chai liquid can be stored in the refrigerator and used at your leisure. Makes approximately 12 12-ounce servings of tea.
Season scallops with salt and pepper. Set aside. In a non-stick pan, heat 2 tablespoons olive oil until smoking. Place scallops in pan and do not move them. Cook until crisp and golden brown, 5 or 6 minutes. In a 12-14 inch saute pan, heat remaining oil until smoking. Add shallots and saute until soft, about 3-4 minutes. Add mushrooms and toss 3-4 minutes, until softened. Add vinegar and toss, adding salt and pepper to taste. Serve 3 scallops per person.
Melt margarine over medium heat in a large skillet. Add chicken and cook for about 15 minutes until browned, turning occasionally. In a small bowl, combine paprika, gravy powder, and pepper. (If using garlic powder instead of fresh, add this too.). Sprinkle over chicken pieces . Add garlic and onions. Pour apple juice into skillet. Cover and reduce heat to medium-low. Cook for 10 minutes. Add potatoes and carrots, and continue cooking, covered for another 30-35 minutes, or until potatoes are tender. In a small bowl, mix together sour cream, flour and chives. Stir into skillet, coating all the chicken and vegetables. Heat sauce until thickened, about 3-5 minutes.
Heat oven to 350°F. Cut 1/2 cup butter into 1 cup flour. Sprinkle 2 T. water over flour mixture; mix with a fork. Shape into roll with floured hands. Pat and shape into wreath shape, 11 1/2 inches in diameter with 4 inch wide side and 3 1/2- inch hole in center on ungreased cookie sheet. Beat cream cheese, sugar and egg yolk in small bowl until light and fluffy, about 3 minutes. Spread evenly over wreath to within a 1/4-inch of edges. Heat 1/2 cup butter and 1 cup water to rolling boil in a 2 quart saucepan, remove from heat and quickly stir in the almond extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute, remove from heat. Add eggs, beat until smooth and glossy. Spread evenly over cream cheese mixture. Bake until topping is crisp and lightly browned, 40 to 45 minutes; cool (topping will shrink and fall). Drizzle with glaze and garnish with cherries. Glaze: Mix 1 1/2 cups powdered sugar, 1 1/2 teaspoon vanilla, and 1 to 2 tablespoon hot water until smooth and desired consistency.
Heat up olive oil over medium heat in medium/large pan. Cut chicken breasts in half to make 4 thin slices of chicken breasts. Season chicken with lemon pepper seasoning. Cook for approximately 5 minutes on each side or until cooked through. Meanwhile spread mayo on each side of the deli rolls. Toast deli rolls on skillet for about a minute. To make secret sauce, combine ketchup and ranch in small bowl. Add mustard to taste. Place chicken on bread followed by lettuce and tomato. Top off with secret sauce! ENJOY! :D:D:D.
Cook noodles according to directions and drain. Brown beef. Add onion, pepper, tomato sauce, and Worcestershire sauce to beef and heat through. Combine sour cream, cottage cheese, and cream cheese. Place half of the egg noodles in a large buttered casserole dish. Add cheese mixture and cover with the remaining noodles. Top with remaining beef mixture. Bake at 350° for 30 to 45 minutes.
Mix salad greens and vegetables in large bowl. Just before serving, drizzle with Raspberry Chipotle Vinaigrette; toss to coat. Arrange chicken strips on top of salad. Twist black peppercorn grinder over salad. To prepare Raspberry Chipotle Vinaigrette, In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes. Add the garlic to the pan and saute for 1 minute. Add the chipotles and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil. Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes. Remove from the heat and cool before using as a salad dressing. Tips for other uses: For a clear glaze, strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible. Serving Suggestions: Use as a barbecue sauce, glaze, or basting sauce for poultry, shrimp, and meats. Pour over a block of cream cheese and serve as a dip with club crackers. Use as a sauce for meatballs or cocktail sausages for a crowd-pleasing appetizer. Great in wraps.
Preheat the oven to 450°F Drizzle the vegetable or olive oil into a 9x13-inch baking dish and use your hand to evenly coat the entire surface. Set aside. Combine the butter and hot sauce in a small saucepan, and cook over low heat, whisking until the butter is melted and fully incorporated. Remove from the heat and allow the mixture to cool for 10 minutes. Combine the hot sauce mixture, ground chicken, egg, celery, bread crumbs and salt in a large mixing bowl and mix by hand until thoroughly incorporated. Roll the mixture into round, 3/4-inch balls, making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another. Roast for 15 to 20 minutes or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F. Allow the meatballs to cool for 5 minutes in the baking dish before serving. In the meantime, to prepare the blue cheese dressing, place the sour cream, blue cheese, milk, mayonnaise, salt and vinegar in a medium bowl and whisk thoroughly until completely combined. Taste and adjust the seasoning, if desired. Serve meatballs with dressing on the side.
In a bottom of a 13 x 9" baking dish, arrange 7-1/2 graham crackers in a dish coated lightly with butter or cooking spray. In a bowl, combine 3 cups milk, pudding mix and the cream cheese; beat at low speed of an electric mixer for 1 minute, or until thick; fold in Cool Whip topping. Spread half of the pudding mixture over graham crackers. Top with another 7-1/2 graham crackers sheets. Repeat the procedure with the remaining half of pudding mixture and 7-1/2 more of the graham crackers. In a bowl, combine 1/4 cup milk, softened butter, honey and melted chocolate; beat well with a mixer. Gradually add in icing sugar to milk mixture, and beat well. Spread the chocolate mixture glaze over the graham crackers. Cover the dessert and tent with foil; chill 4-5 hours before serving.
Preheat oven to 350 degrees. Beat the eggs until foamy, adding sugar, oil, and applesauce (use wire whip attachment for mixer). In a separate bowl, mix the dry in ingredients and then add them to the egg mixture (switch to the flat beater or dough hook attachment) and beat in electric mixer for about 3 minutes or until batter is mixed well and becomes very thick. Add nuts. If baking as a loaf, grease two large loaf pans and fill each 1/2 full. Bake for approximately 1 hour and 10 minutes, testing to be sure the middle is cooked through. If your oven cooks the tops of these loaves too quickly, cover with aluminum foil to prevent burning (after about 25-35 minutes). If you want to use this as a breakfast bread, you can sprinkle the tops with Confectioner's sugar. If baking as muffins, grease and 1/2 fill 24 muffin tins. Bake for approximately 30 minutes, testing to be sure the middle is cooked through.
In a large saucepan, cook pasta for 8 - 10 minutes or until tender. Heat Dutch oven over medium high heat until hot. Cook prosciutto in single layer until crisp, about 30 second per side. Remove to paper towl and pat off excess fat. Let cool; cut into thin strips. Add oil to same pan. Add onion, yellow pepper and mushrooms; cook over medium high heat, stirring often, until onions and peppers are soften, about 3 minutes. Add garlic, oregano and pepper flakes; cook for about 15 seconds. Add tomatoes and bring to a boil; reduce heat and simmer briskly for 3 minutes. Stir in spinach until wilted, about 30 seconds. Drain pasta and toss with sauce. Sprinkle wit prosciutto strips and parmesan cheese.
Combine dry ingredients and set aside. Mix together butter, egg and milk. Add dry ingredients to mixture and beat on high until mixed well. (about 30 seconds). Drop by large spoonfuls onto sprayed cookie sheet. Bake at 400 degrees for 12 minutes or until golden brown.
Mince garlic finely. Dice onion (you can do both of those in a food processor quite easily). Drain hominy, set aside. Cut chicken into 1 inch or so chunks, toss with salt and 1 tsp of the oregano, then in a large pan, saute over high heat in the olive oil for about three minutes. Reduce heat to medium, add onions, oregano, and garlic to pan; saute until softened, about 4 minutes. Add ground chiles to pan, saute a minute or so, then add the chicken broth, hominy, then simmer for about ten minutes. Stir in the green chiles, heat through and serve. I prefer to stir in the tomatoes when I put in the hominy, or add a can of chopped fire roasted diced tomatoes to the stew.
Heat oil to 325° in a deep fryer or a large deep pot, no more than half full. Slice potatoes into wedges (peel or leave on potato skins). Fry potatoes for 2 minutes and drain, allow to cool off. Turn oil up to 360°. In a bowl combine flour, salt and black pepper and set aside. In another bowl add evaporated milk. Dip cool potato fries in evaporated milk than into flour mixture. Fry 5-10 minutes or until browned. Drain on paper towel and enjoy.
Mix in order given. Spoon into 10 cup pudding pan. Cover with foil and tie with string. Pour boiling water 1/2 way up steamer and immerce pan. Steam 3-4 hours.
Cook celery, onion and garlic in oil for 5 minutes. Transfer to a bowl and add remaining ingredients. Grease a non-stick loaf tin and spoon mixture into the tin. Bake at 180 degrees celsius (350 degrees fahrenheit) for 35 - 40 minutes or till firm.
Heat oil in large saucepan over medium-high heat. Saute onion and chorizo until onion has softened, 2-3 minutes. Add garlic and rice, stirrirng to coat rice in oil. Stir in tomatoes and broth and bring to a boil. Reduce heat, cover and simmer until all the liquid is absorbed, about 15 minutes. Remove from heat; gently stir in black beans and corn. Cover and let stand 5 minutes. Garnish with green onions.
Heat milk to 90°F and add sugar, cornstarch, salt and rennet. Stir, and remove from heat. Let set until gelled. When set, cut in x's with a spoon until the consistency of cottage cheese. After cutting, let settle for another 30 minutes until they mat together at the bottom of pot. Drain off whey. Place the curd into a 10x12 cake pan and broil until browned. Remove and cool enough to flip curd over. Once you flip it over, you may spread with a little butter and lightly salt. Broil again, until browned.
* In a Medium Sauce Pan, Melt the Butter. * Add Garlic and Red Onion, Sautee until Onion is almost Transparent. * Add All Peppers, and Sautee on low heat until tender. * Add Water, Maple Vinegar, Brown Sugar, and Tomato Paste, Stir. * Add Salt and Pepper to your liking. * Let the mixture simmer for about half hr on low heat. Stirring Occasionally. * Take of Heat and Puree.
Heat oven to 350. Spray 8 inch square glass baking dish with cooking spray. Cook egg noodles according to package directions; drain. Rinse under cook water. Drain well. Meanwhile, heat oil in large skilled over med heat until hot. Cook onion and bell pepper 3 to 4 minutes or until they begin to soften, stirring occasionally. Add peas; cook and stir 1 minute or until vegetables are crisp-tender. Whisk eggs, milk, mustard, lemon-pepper seasoning, and salt in medium bowl. Layer noodles, ham, 1/2 cup of the cheese, and vegetables in baking dish. Pour in egg mixture; top with remaining cheese. Bake 40-45 minutes or until knife instered in center comes out clean. Cool on wire rack 10 minute.
Mix ingredients. Pour into an 8 x 8 glass baking dish. Cook at 350 degrees for about 30 or 40 minutes or until tooth pick comes out clean. Optionally dust with powdered sugar.
Season the chicken or turkey in a large mixing bowl with the salt, pepper, and oil. Add lemon juice, herbs, celery, onions, romaine and optional walnuts- mix well. Taste and add more salt/pepper/lemon juice if required. Let mixture marinate for at least 10 minutes, tossing several times. Drain any accumulated liquid out of the salad, then fold in just enough mayonnaise to coat the ingredients. Garnish before serving, if desired. Note: Salad may be prepared a day in advance; cover and refrigerate.
Wash and dry chicken breasts, cut each breast lengthwise into 4 pieces. Place in single layer in foil-lined 13x9x2" baking pan. Set aside. In 1-quart saucepan, combine marmalade, cornstarch, ginger and garlic. Add applesauce. Cook over medium heat, stirring constantly, until mixture starts to boil. Spread evenly over chicken. Bake at 400F about 20 minutes or until chicken is tender and juices run clear. Garnish with green onions and serve hot over rice if desired.
Add first five ingredients to crockpot, and cook on low for 8 hours or high for 4. Add your favorite seasonings as desired. When you are about ready to eat boil your pasta according to package directions. Top with chicken and sauce. I like to shred my chicken a bit in the pot before we dish it up. Enjoy!
Preheat oven to 375 degrees. Mix meat, stuffing mix, 1-1/4 C water, and the onions until well blended. Shape into six 1/2" thick patties. Place in 15x10x1" baking pan. Bake 25 minutes or until cooked through. Meanwhile, in a large skillet sprayed with non-stick spray, saute mushrooms 5 minutes or until lightly browned. Add barbecue sauce and remaining 1/4 C water. Cook until heated through. Serve over patties.
Mix all ingredients. Spread on lawn Christmas Eve to guide Santa's reindeer to your home! Here's the poem to go with this special food! SPRINKLE ON THE LAWN AT NIGHT. THE MOON WILL MAKE IT SPARKLE BRIGHT! AS SANTA'S REINDEER FLY AND ROAM. THIS WILL GUIDE THEM TO YOUR HOME!
In a food processor, pulse corn, eggs, milk, and butter 3 to 4 times or until corn is coarsely chopped. In a large bowl, mix flour, cornmeal, cheese, chives, salt, and pepper. Stir in corn mixture just until dry ingredients are moistened; do NOT overstir or beat. Spoon 2T batter onto a hot, lightly greased skillet or griddle to form 2" cakes; do NOT spread or flatten cakes. Cook 3 to 4 minutes or until tops of corn cakes are covered with bubbles and edges look cooked. Turn corn cakes over and cook for 2-3 additional minutes.
Place shrimp in 1/2 cup of the salad dressing for 20 minutes to marinate. From the top, remove the core of the Bibb lettuce; reserve outer leaves. Arrange whole lettuce leaves around salad bowl. Julienne and mix the Bibb lettuce core with the Napa cabbage. Place saute pan on medium high heat. Remove shrimp from marinade and add shrimp to hot pan. When shrimp have started to become translucent (2-3 minutes), add shallots, carrots, snow peas, broccoli and red pepper. Stir-fry shrimp and vegetable mixture for about one minute until vegetables begin to sweat. Add remaining 2 ounces of salad dressing and remove from heat. Place vegetable and shrimp mixture into lettuce bowl and top with chopped scallions, cashews and fried wonton noodles.
For Crust: Stir water, sugar and yeast together until dissolved. Add the olive oil and the salt. Stir in the flour until well blended. Let dough rise for an hour. For Sauce: Mix tomatoes, tomato sauce, onion, garlic, salt, pepper, oregano, basil, bay leaf and sugar in a saucepan. Simmer for 30 minutes or longer. Pizza: Preheat oven to 425 degrees. Spray Pam or another cooking spray on a 9 inch round baking dish. Split whole-wheat dough into two sections, one section larger than the other. Roll out larger (about 1/4 inch thick) section and place in round baking dish. Leave about 1 inch hanging over the sides. Roll out smaller dough section (1/4 inch thick) and reserve for the top. Fill crust in dish with topping: green pepper, pepperoni, onion, mushrooms, and any other toppings desired. Use enough toppings to fill the dish 3/4 the way full, leave room for the sauce. Top with Mozzarella cheese. Pour sauce over the top of vegetables. (Depending on topping all the sauce may not fit in dish.). Place remaining crust over the sauce, cheese and topping mixture. Trim to fit the shape of the 9-inch dish. Pinch sides together with bottom crust. Cut slits in top to create air vents. Cook covered with foil for 20 minutes. Remove foil and cook the rest of the way till crust on top is brown and center is warm. Cut into pie piece shape and serve. (You may have remaining liquid at bottom from vegetables, just spoon out into sink to prevent the crust from getting soggy.).
Dissolve yeast and sugar in warm potato water in a stone jar or crock-and make it a really big one or a huge bowl. Stir in flour, mix well, andplace in a warm spot for 24-36 hours, until mixture is bubbly and sour smelling. Before using"feed" the starter with the feed ingredients. Beat in the starter well and let sit for 8-12 hours, then use. Always, Always keep at least 1 Tablespoon. starter for your new batch. You can keep your starter in the fridge for a few weeks, but set it out the night before you want to use it (feed it first).
Heat oil in large saucepan over med high heat. Add bacon, garlic and chilli, and cook stirring for 3 min or until bacon is golden. Add wine and cook for 2 minute Add pasta and stir to coat. Add water and passata. Season with salt. Reduce heat to med low. Simmer uncovered stirring occasionally for 20 min or until pasta is al dente and liq has reduced and thickened. Divide pasta between bowls. Top with baked ricotta and parsley.
Preheat oven to 350°F. Grease and flour three 8.5x4.5x2.5-inch loaf pans. Stir together flour, sugar, baking soda, salt and cinnamon and set aside. Stir together pumpkin, oil, water and eggs in a large bowl then gradually add the dry ingredients, stirring until blended. Stir in peanut butter chips, nuts and raisins, if desired. Divide evenly between prepared pans. Bake 55 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 10 minutes then remove from pans to wire racks to cool completely.
Note: A suggested variation is to add 1 tablespoon of brandy to the cooked shallot or onion and reduce it to nothing before adding the garlic and paprika. Trim the meat of any fat and sinew, then cut it into strips about 1 1/2 inches long and 1/4 inch thick. Finely chop the shallot or onion. Crush the garlic. Melt butter in a skillet, add the shallot or onion and cook over low heat for 5 to 7 minutes, until soft and translucent. Stir in garlic and paprika. Cook for 1 minute, stirring. Remove from pan and set aside. Add oil to pan and heat it over high heat. When it sizzles, add beef and toss for 2 to 3 minutes, until beef is browned. Stir in shallot mixture and salt and pepper to taste and heat through, stirring. Swirl in sour cream and serve immediately, topped with pickle strips and parsley. Note: The cookbook suggests serving the beef with rice and a salad of mixed greens.
Combine meat and egg in a large bowl . Mix all other ingredients with scalded milk. Add milk and meat together and mix well. Press into a greased loaf pan and bake at 350* for 1 hour.
Preheat oven to 350°F. Drain the syrup from the cans of yams and add the yams to a 2 quart (approximately 8x8) oven-safe glass or stoneware baking dish. Cut the butter into 6 or more pats and distribute as evenly as possible atop the dish of yams. Combine the optional spices and sprinkle evenly over the yams, if desired (adds an aroma/flavor reminiscent of pumpkin pie). If using unsalted butter, take just a dash of salt between your fingers and rub them together to sprinkle evenly over the yams, if desired. Sprinkle the brown sugar evenly over all the yams and butter pats. Sprinkle the red hot cinnamon candies evenly over the yams, butter and brown sugar layers. Add one layer of miniature marshmallows over the top of the yams, butter, and brown sugar layers. (I used most of a 10 oz bag - you may be able to use the whole bag depending on the size/depth of your baking dish). Transfer the baking dish to a cookie sheet, jelly roll pan or shallow roasting pan to prevent any spills of sticky residue from ending up on the inside bottom of your oven and/or caked to your oven racks. Bake at 350°F for a total of 30-40 minutes. After 5-15 minutes, check on the marshmallows - they should be browning and will smell toasty. Once satisfied with the level of marshmallow browning, make a tin foil tent and place over the baking dish, careful not to touch or lay the tin foil on the marshmallows. Continue to bake for the remaining time or until desired doneness. Remove from oven and let set to cool for 15 minutes before serving.
Melt butter in a large skillet over medium heat. Add in green onions, garlic, lemon zest, lemon juice and chili flakes; cook for about 2 minutes, stirring constantly. Reduce the heat to medium and add in the shrimp; cook stirring for about 5 minutes or until the shrimp turns pink. Season with salt and lots of black pepper and stir in parsley. Toss with the cooked angel hair pasta. Sprinkle with parmesan cheese. Delicious!
Preheat oven to 400°F. Grease an 11x7x1 1/2 inch baking pan. Combine muffin mix, cheese and onion. Stir in, but do not over mix, egg, then milk, then kielbasa. Spoon into the prepared pan and bake for 30 minutes or until an inserted toothpick comes out clean.
Preheat oven to 350°F Line a baking sheet with parchment paper. Whisk together flour, oats, baking soda, baking powder, salt and spices in a medium bowl. In a large bowl, beat eggs, adding sugar gradually, at medium speed until smooth and light, 1-2 minutes. Stir in flour mixture and raisins. Drop spoonfuls of batter onto baking sheet and, with well floured hands, form into rectangular logs about 1/2 inch high. Sprinkle a few oats on top for decoration. Length and width are your perogative. Bake at 350F for 20 minutes. Slice logs into 1/3-1/2 inch thick slices (1-1.5 cm) and lay flat on baking sheet. Lower oven temperature to 300°F Bake sliced cookies for 15 minutes, flip them and bake for an additional 15 minutes. If cookies are not firm, depending on how thickly they were sliced, turn again and bake for 10 more minutes. Remove to a wire rack to cool. Store in an airtight container.
Combine chickpeas, teriyaki sauce, Szechuan sauce, and sugar in a large frying pan. Allow to marinate for at least 5 minutes. Cook over medium heat, stirring regularly, until most of the liquid has absorbed, about 10 minutes. Spoon over cooked rice and top with salsa. (For a lighter dish, you can substitute cooked greens, such as steamed kale, for the rice.). Chef Note: To create your own pineapple/peach/mango salsa mix equal parts chopped fruit with minced red onion, fresh cilantro, and lime juice to taste.