HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare rice mixture according to package directions. Preheat oven to 350 degrees f. Add 1/2 cup cheese, apple, mushrooms and celery to rice; toss to mix. Spoon mixture into a 1-quart casserole dish. Bake 15 minutess. Top with remaining 1/2 cup cheese and bake till cheese melts, about 10 minutes.
Slice garlic very thin, saute in butter until soft. Shred carrot, chop peppers and spinach and add to pan. Add wine and seasonings and simmer 7 minutes stirring occasionally. Add shrimp (tails removed) and heat through if cooked or until pink if uncooked. Serve hot over linguine. Enjoy!
Cut pork into 1" slices. Peel and mince the garlic. Chop the celery and green pepper into 1" pieces. Heat a wok (dry), then add 2 tablespoons of peanut oil. When oil is heated add half of the chopped garlic. Stir until garlic turns light brown in color. Add the pork and stir-fry until it begins to turn white. Add the soy sauce and rice vinegar and stir for 30 seconds. Remove all ingredients from wok and set aside. Add the remaining 1 tablespoon of peanut oil to the heated wok. Add the remaining chopped garlic and stir until it begins to brown. Add the celery pieces and stir for 30 seconds. Add the green pepper and stir for 15 seconds. Add a pinch of sea salt and stir quickly. Add the pork mixture that was set aside and stir for 2 minutes. Sprinkle sesame oil over the dish and turn off heat. Cover and let sit for 1 minute. Serve immediately with rice or noodles.
Combine raisins and 1/3 cup bourbon in small bowl. Soak for 30 minutes. Drain. Preheat oven to 375°F Place bread in large bowl. Whisk milk, 3/4 cup sugar, cream, eggs, 2 egg yolks, vanilla and cinnamon in medium bowl to blend. Pour egg mixture over bread. Add raisins; mix gently to coat bread. Transfer mixture to 9x5x3-inch glass loaf baking dish. Cover baking dish with foil. Bake pudding 40 minutes. Remove foil and bake until top is golden and tester inserted into center comes out clean, about 30 minutes longer. Cool slightly. Melt butter in top of double boiler set over simmering water. Add 3 tablespoons bourbon, 1/4 cup sugar and 1 egg yolk. Whisk until mixture thickens slightly and candy thermometer registers 160°F, about 1 minute. Remove from heat. Cut hot or warm bread pudding into 6 slices. Transfer to plates. Spoon bourbon sauce over each portion and serve.
First, blend the sour cream & sweet chilli sauce in a small bowl til smooth. Spread approximately 1 tbsp of cream cheese evenly over the lavash. Place about 5 pieces of sliced ham over cream cheese, or just enough to cover all parts of the lavash. Scoop about 2 tbsp full of the sour cream & sweet chilli sauce and spread evenly over the ham. Place strips of lettuce, carrots & cucmbers onto the middle of the wrap and fold like springrolls, making sure you fold the sides in before finishing rolling. REPEAT for the rest of the 3 wraps. TO STORE: Take some baking paper (or any thick waxy paper) and fold exactly the same way over the lavash wrap, then taping the sides at the end to keep it from getting loose. You can leave this in the fridge for a couple of days. When you want to grab a bite, use a bread knife and cut across the wrapped lavash.
Place all ingredients in a blender on high speed until well combined. You may add more or less ice, depending on how cold you like a smoothie.
In a large saucepan, cook beef and onion over medium heat until no longer pink. Add mushrooms, peppers and garlic, cook and stir 3 minutes, until vegetables are almost tender. Stir in water, tomatoes and taco seasoning. Bring to a boil, reduce heat and simmer, uncovered, 30 minutes. Add beans, simmer 30 minutes longer. Top with cheese to serve.
Preheat oven to 350 degrees. Mix cream cheese and lemonade mix, to taste. Add egg and mix more until creamy. Pour mixture into ramekins and bake for 20-25 minutes or until golden on top. Cool in fridge until completely cool. Enjoy!
Place dried cranberries and orange juice in a glass measuring cup and microwave on high for 1 minute. Let sit for about 10 minutes to allow cranberries to plump. Toast nuts in a medium skillet over medium-low heat until just beginning to turn golden brown and fragrant. Immediately remove from heat; when cool, chop coarsely and set aside. Place all ingredients in a medium non-reactive bowl and stir to combine. Adjust seasoning. Cover and chill 1 to 2 hours or up to overnight before serving, stirring once or twice.
Mix ingredients together using half of the beef. Taste, add more accent if needed a little at a time. Then forml into a ball. roll the ball in the rest of the beef. Refrigerate until firm about a hour. Serve with crackers. **Verygood with low fat cream cheese. this recipe makes a small ball. If doubling cream cheese just save 1/4 of the meat for outside. **easierrolling-You may also want to let the ball firm up in fridge before placing meat on the outside.
Directions or Method. Mix the dry gelatin powder with the thawed cool whip. Add the cottage cheese to the mixture and mix well. Drain the pineapple chunks in a sieve and add to the mixture and chill.
Melt the margarine or butter and whisk in the flour, then add the milk or cream a little at the time. Let it cook for a short time while you are whisking til it's thick enough to cover the back of a spoon. Then add the cabbage and let it simmer for about 10 minutes. It has to be rather thick and a nice dark-green color (not a white sauce with cabbage pieces in it, then it is too thin and you need to make it a bit thicker). Add salt, pepper and nutmeg to taste.
First Option: Place crushed leaves in jar top with sugar. Let sit for 1 day - 1 week. Second Option: Or place leaves and sugar in blender and blend pulsing to pulverize.
Preheat oven to 400 degrees. Butter a 3 quart baking dish or a 9 by 13 inch baking dish. Boil 4 quarts of water. Add macaroni and 1 tsp salt and return to a boil. Cook uncovered until al dente, about 9 minutes, stirring occasionally. Drain, rinse with cold water and set aside. In a medium pot, bring 5 cups water to a boil. Add shrimp and boil until opaque, about 2 minutes. Drain and set aside. In a large pot, combine milk, ranch dressing, Greek yogurt, lemon zest, oregano and nutmeg. Let cook over medium heat until it simmers, stirring frequently. Remove from heat and stir in Parmesan cheese. Add salt and pepper to taste. Add macaroni, shrimp and spinach to pot with cheese sauce. Mix well and spread into prepared baking dish. Sprinkle with feta cheese. Bake for 25-30 minutes or until feta cheese starts to get golden brown.
Mix the garlic, oyster sauce, soya sauce, salt and cornflour in a bowl. Add the chicken slices and mix well to ensure the chicken is well coated. Refrigerate for 2 hours. In a large wok, stir fry each of the vegetables (except the bean sprouts) separately in a little hot olive oil for about 2 minutes each, then keep aside in a bowl, Similarly fry the bean sprouts but only for 1 minute. Add to the bowl. Remove the chicken from the marinade and stir fry in a little hot olive oil until cooked (around 3 to 4 minutes. Return all the vegetables to the wok and mix well. Combine the oyster sauce, cornflour and chicken stock in a jug and then add to the wok. Season and bring to a simmer. Serve immediately.
HEAT oven to 400°F COOK and stir chicken in large nonstick skillet on medium heat 5 to 6 minute or until chicken is lightly browned. Add vegetables; cook 1 to 2 minute or until heated through. Stir in cooking creme; spoon into 9-inch pie plate. COVER with crust; seal and flute edge. Cut several slits in crust. Place pie plate on baking sheet. BAKE 25 to 30 minute or until golden brown. Substitute: Substitute 2 cups chopped cooked ham for the chicken. Nutrition Information Per Serving: 350 calories, 19g total fat, 7g saturated fat, 65mg cholesterol, 610mg sodium, 21g carbohydrate, 1g dietary fiber, 3g sugars, 22g protein, 15%DV vitamin A, 4%DV vitamin C, 8%DV calcium, 8%DV iron.
In a medium saucepan, combine the sugar and cornstarch. Gradually whisk in the milk until blended. Set over medium heat and cook, stirring frequently, until the mixture comes to a boil and thickens, about 5 minutes. In a small bowl, whisk the egg yolks. Gradually whisk in 1/2 cup of the hot thickened milk. Whisk the egg yolk mixture into the remaining milk in the saucepan. Boil the custard, whisking, for 1 minute. Remove from the heat and whisk in the butter, 1 tablespoon at a time, until melted. Blend in 1 teaspoon of the vanilla. Set aside, whisking occasionally, until cooled to room temperature. Cover with a sheet of waxed paper directly on the custard and refrigerate until chilled, about 1 hour. Whisk again to smooth out and then stir in the chocolate bits. Peel the bananas and slice fairly thinly crosswise on the diagonal. Line the bottom and sides of the pie shell with the banana slices. Pour in the chocolate chip custard and smooth the top of the custard in concentric circles. Whip the cream lightly. Beat in the confectioners' sugar and the remaining 1/4 teaspoon vanilla. Beat until stiff. Spread the whipped cream decoratively over the top of the pie. Strawberries are to be arranged decoratively on top of the pie. Sprinkle the chopped walnuts on top and set the cherry in the center. Refrigerate until serving time.
Beat the butter and sugar with an electric mixer, about 2 minute Slowly add the eggs and yolks. Beat for 1 minute Mix in the lemon juice. The mixture will LOOK curdled, but it will smooth out as the butter melts in the cooking process. Cook the mixture over low heat in a heavy-bottomed saucepan until it looks smooth. I find it helpful to use a wisk. The mixture will smooth out as the butter melts and change from cloudy to clear. Increase the heat to medium and cook, stirring constantly, until the mixture thickens. The entire process should take about 15 minutes. Your lemon curd is ready when it leaves a path on the back of a spoon. If you are super careful (I'm not) you can double check readiness by temperature. It should read 170°F on a thermometer. Don't let the mixture boil. Immeadiately transfer to a cool bowl and cool.
Combine sugar, corn syrup and water in a large saucepan. Cook, stirring constantly, just until sugar is dissolved. Cook without stirring to 236 degrees (soft ball); remove from heat. Stir in coconut and flavoring; cool. Variation 1: Chocolate Coconut Almond Drops (otherwise known as Almond Joys)- Shape cooled coconut mixture into 1-inch balls, flattening bottoms. Top each with a toasted almond. Chill at least 1 hour. Dip in melted chocolate. Variation 2: Acorns- Shape in balls, tapering one end to cone shape. Chill 1 hour. Dip large end into melted chocolate.
Preheat oven to 375. Line 1-2 baking sheets with parchment paper. Place potatoes into one shallow dish. Pour dressing into another. Pound breasts until evenly a 1/2 inch thick, then cut each into four pieces. Dip each piece into dressing, then into potatoes pressing on and coating well, and place onto prepared baking sheet. Bake 15-20 minutes until done. While the chicken is baking, toast the waffles until crispy and golden, cut each into quarters and warm the maple syrup in a saucepan on low. Time to bop! Place a piece of chicken on each waffle square, drizzle with lots of warm maple syrup, top each with another waffle square and enjoy! Serve with more maple syrup for dipping, a side of Simply Potatoes Diced Potatoes with Onions or Shredded Hash Browns, and Root Beer Floats at your own private hop! And don't forget to put a lucky penny in your loafers! ;).
Place 1 cup of the coffee, the raspberry-flavor syrup, the half-and-half or light cream, and the ice cubes in a blender container. Cover and blend until the ice is finely crushed. Add the remaining coffee. Cover and blend on the lowest speed just until combined. TO SERVE: Pour the coffee mixture into glasses. Top each glass with a scoop of coffee-flavor ice cream and chocolate shavings. Makes 6 (6-ounce) servings.
In a large skillet cook bacon over med. heat until almost crisp. Stir in meat, onion, garlic and thyme. S& P to taste. Cook 4 minutes. Add liquid and tomatoes and bring to boil. Cook uncovered for 10 minutes or until thickened. Add beans during the last 5 minutes or until heated through.
Preheat oven to 375°F. Rinse chicken; pat dry. In a small bowl stir together garlic, gingerroot, salt and pepper. Rub on skin of chicken and inside the body cavity too. Skewer neck skin to back. Tie legs together with string. Tuck wings under back. Prick skin with a fork. Place chicken breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into center of thigh muscle. Do not touch bone. Put chicken in oven to roast for 1 to 1 1/2 hours. Meanwhile, in a small saucepan, combine jelly, honey, lemon peel and soy sauce. Cook and stir until jelly melts. Brush chicken with about 1/4 of the jelly mixture during the last 10 minutes of roasting. Chicken is done when thermometer reads 180°F and drumsticks more easily in their sockets. Remove chicken from oven and let stand covered in foil for 10 minutes. Serve remaining jelly mixture warm with chicken.
Heat a large skillet. Add oil. Saute garlic 1 minute. Add all the spinach Lower heat to med and cover. Cook just long enough to wilt spinach (about 3 minutes). Add beans & stock and heat through. Serve.
Preheat the oven to 400 degrees. Cream together the yogurt and banans in a large bowl. Gradually work the egg, milk, honey, flour, baking powder and soda, and oats into the mixture. Stir in the raisins. Drop batter by tablespoon fulls onto parchment lined baking sheet (get as many as you can on the sheet. These cookies don't spread out). Bake for 7 minutes at 400 degrees. Remove from the oven and cool.
Lightly coat wok or large skillet with cooking spray. Over medium high heat, cook turkey for 5 minutes, or until no longer pink. Remove turkey from pan, and then add asparagus, carrots, onions, mushrooms, garlic, and ginger. Cook vegetables for 5 minutes, or until crisp-tender. In bowl, combine water, cornstarch and soy sauce, then add to skillet. Add water chestnuts, cook sauce until thickened, and then return turkey to skillet to heat through. Check for seasoning, adding salt and/or pepper to taste. Serve over steamed rice.
In a large pot over medium-high heat, add 2 tablespoons butter and when melted, throw in spinach. Stir every 30 seconds for about 2 minutes. Transfer to a colander to drain. In a medium saucepan over medium heat, add remaining butter. When melted add onions and saute for 1 1/2 minutes. Add red peppers and do the same. Add garlic and saute for 1 minute. Add flour and whish until ingredients are well coated. Add cream cheese; stir until blend inches Whisk in half-and-half a little at first and when sauce is very thick, pour the rest. Reduce heat to medium-low and season with freshly black pepper, sea salt, nutmeg, cayenne pepper and hot sauce. Taste and adjust if necessary. Add drained spinach, stir until well incorporated and when heated through, remove from heat and serve immediately.
Preheat oven to 325°F. Remove giblets/neck from chicken cavities. Rinse chicken and pat dry. Rub softened butter all over chicken. Sprinkle outside of chicken with salt and pepper. Sprinkle 1/4 tsp salt and 1/2 tsp of sage inside the chicken. Place onion inside chicken. Place chicken in roasting pan breast side up. Add 1/2 cup water to pan. Loosely tent breast with aluminum foil. Cook for 25 minutes per pound. (3 lbs= approx 1 1/2 hours; 5 lbs= approx 2 1/2 hours). Remove chicken to a warm platter and let rest for 15 min to distribute the juices.
Place the popcorn in a large bowl; spray with nonstick spray, tossing well. In a small bowl, whisk together the powdered sugar, cinnamon, nutmeg, allspice and salt. Sprinkle over the popcorn, tossing all the while until well coated. Yields about 2 cups per serving.
On 2 baking sheets covered with either parchment paper or a silicone non-stick baking mat, place 5 biscuits on each. With your fingers, press biscuits down and stretch them until they are about 6 inches wide. They will be quite thin. Bake crusts for the same time that the package says to cook the biscuits or until lightly browned. While the crusts are baking, heat olive oil in a frying pan over medium heat. Add sausage meat and break up as you stir, for about 3 minutes. Add onion and saute for 5 more minutes. Turn off heat when meat is cooked and onions are soft. Stir in basil. When pizza crusts are done, add a spoonful of sauce to the top of each one, using as much or as little as you like. Divide sausage mixture between the crusts. Top with grated cheese. Bake for 8 to 10 more minutes or until cheese is melted. Make sure that crusts do not burn. Cut and serve.
Heat oven to 375°F Blend prepared mustard with mayonnaise and spread onto pizza crust. Top with cheese, ham, onions and tomatoes. Bake for 10-15 minutes until cheese is melted.
Line a baking sheet with waxed paper. Nuke white chocolate chips with white Crisco in a medium, uncovered microwave-safe bowl on med-hi (70%) power for 1 minute; stir. If necessary, nuke in additional 10-15 second increments, stirring after each increment, until melted. Dip the fruit into the melted morsels, gently shake off excess and place on lined baking sheet to set. The fruit is listed as optional since you may use any kind of fruit, so the nutritional data is for the chocolate "sauce" only.
Preheat oven to 350* and grease 9x13 baking pan. Mix brownie mix as directed -- adding 1 egg and 1/4 cup oil, or whatever your mix's directions say. Set aside. Mix softened cream cheese and softened butter until creamy. Add sugar, 2 eggs, flour and vanilla. Pour half of brownie mix into greased pan. Pour all of cream cheese mixture over this; spoon remaining brownie mix on top, and spread as best you can - it will be thick and likely won't cover all of the cream cheese layer. Swirl together with a knife. Bake at 350* for 35-40 minutes. For frosting: Melt margarine or butter. Add cocoa, milk, powdered sugar, and vanilla; whisk until your desired thickness. Can add more powdered sugar for a thicker icing. *Hint: I sift the powdered sugar into the mixture; it helps prevent a 'lumpy' appearance since it's a thinner icing.
Place the raisins in a small bowl and pour the brandy over them. Set aside for at least 20 minutes. Preheat oven to 350 degrees F. Butter a 9x13 inch baking dish. Layer the bread in the baking dish. Add the pecans and the cheese to the bread, mixing both in lightly. Scatter the raisins over the top, including any brandy not absorbed by the fruit. In a small skillet, warm 2 tbsp of the butter. Add apple and apricots and saute until softened. Spoon the fruit over the raisins. Pour the sugar into a large, heavy saucepan. Warm over medium high heat till the sugar melts and turns a deep golden brown, about 8 - 10 minutes. Stir occasionally to ensure even melting. Pour the water into the molten sugar, standing back from the pan to avoid the steam that will rise as the water hits the sugar. The mixture will partially solidify. Continue cooking till liquid again, stirring occasionally. Add the apple cider, orange juice, butter, vanilla and spices to the syrup. Ladle the syrup carefully over the bread. When the preparation is complete, the syrup should be about level with the top of the bread. If any bread pieces aren't coated, push them into the syrup. Bake for 20-25 minutes, till the syrup has absorbed and the cheese has melted into the pudding. Serve the pudding hot, topped with whipped cream if you like.
Boil water, add to flax meal, stir and let stand for 10 minutes. Mix sugar, pumpkin, oil, vanilla, and flax meal mix. Add flour, baking powder, baking soda, cinnamon and salt. Stir to mix well. Add chocolate chips and stir. Bake at 375 for 10-12 minutes.
--------Cake-------. Cream butter in large mixing bowl with orange peel, spices and brown sugar until light and fluffy. Beat in eggs, one at a time. Sift flour with baking powder and salt and blend into creamed mixture alternately with orange juice. Stir in zucchini. Pour into greased and floured 10-inch tube pan. Bake in 350 degree oven 55 to 65 minutes, or until cake tester inserted in center comes out clean. Cool in pan 10 minutes, then remove from pan and cool completely. --------Glaze--------. Beat ingredients together until smooth. Spread on top of cooled cake.
Pour chicken broth, cream of chicken soup, and pepper into large pot. Whisk until blended, then add drained Swanson chicken and carrots. Bring to a boil and simmer until carrots are tender (about 30-40 minutes). Blend in shortening with fork until crumbly. Mix baking soda into buttermilk. Mix buttermilk mixture into flour mixture and blend until all ingredients are moist. Set dough aside and add the frozen peas to the stew. Simmer for about 10 minutes. Add whipping cream to chicken stew and stir while bringing to boil. After stew has reached a boil, drop spoonfuls of biscuit dough into stew. Reduce heat to medium-high and cook for 5 minutes. Gently flip dumplings over and cook for another 5 -7 minutes or so. Serve and prepare to say "yum"!
I use 2 pans for the cooking 1 for each fish, I put the same amount of ingredients listed above per pan. By that I mean 1/3 cup lime per pan 1/2 cup wine per pan etc -- Or double up and eye ball dividing mixture evenly among pans. Combine lime juice, wine, water, lemongrass, coriander and parsley in a bowl. Place fish in baking dish and pour mixture over, repeating for second pan. Cover with foil and bake at 190c for 25-30 Min's until fish are tender and cooked through. Tahini Sauce. Blend or Process Tahini ingredients until just combined about a minute. Transfer to a pan and heat until sauce thickens and is heated through. To Serve pull skin back from one side of fish and using a fork pull fish meat off from top to bottom. You will find it flakes off real easy and you shouldn't end up with many bones in fish meat. Repeat to the other side, place fish meat neatly on plate and pour tahini sauce over. Serve with tempura vegetables with dipping sauce recipe below. Vegetables. You can use just about any mix of vegetables, above recipe is just a suggestion. This is also the same way to make seafood tempura you can also make this as a starter with a mixture of seafood and vegetables. Cut seaweed into 5cm squares, halve the sheet and cut into 2cm-wide strips. Brush strips with water and wrap tightly around noodles in the middle, reserve noodle bunches. Mix all the ingredients for the batter together, this should not be a smooth batter, but should have a few lumps of flour in it. It is best made just before beginning to deep fry. Always make with iced or chilled water and never leave batter to sit for to long before using. Heat oil to moderately hot 170c in wok or deep pan. Dust chopped vegetables, except seaweed squares, lightly in flour. Dip seaweed squares and other ingredients into batter, drain excess batter, deep fry ingredients, in batches until golden. Drain on absorbent paper. Only fry small amounts at a time to allow for oil to come back to correct temperature before next batch is added. Finally deep fry noodle bunches and serve as a garnish. Combine all sauce ingredients stir to mix. Serve tempura immediately with individual bowls of dipping sauce. Recipe for Dashi. If you can't get instant dashi here is a recipe for primary dashi. The recipe makes quite a lot but if you make Japanese often it will keep in the fridge for a few days and last in the freezer for a month but it will lose some of it's delicate flavour and aroma. 15g dried kelp (konbu). 1 litre cold water. 15g large smoked dried bonito flakes (katsuobushi). Wipe kelp with a damp cloth, cut into 3-4 large pieces. Place kelp in a large saucepan with water, cook uncovered, about 10 Min's or until just about to come to a boil. Remove kelp, bring liquid to boil and add another 1/4 cup cold water along with bonito flakes, return just to a boil, remove from heat immediately. Strain dashi through a muslin-lined sieve into another pan.
Spread softened cream cheese on to a slice of the ham. Insert a green onion long-ways and roll up. cut into bit sized pieces and serve.
Mix all ingredients in large bowl at medium speed until combined. Grease 9X13 pan. Pour mixture in pan. Bake at 350 degrees for 35 minutes.