HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 4- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, 7 to 12 minutes. Drain and return to pan. Add shrimp, pesto, cream, broth, and dried tomatoes to pasta; stir over medium heat until hot and evenly incorporated, 2 to 3 minutes. Add salt and pepper to taste.
Combine all salad ingredients in a large bowl. Toss to combine. Dress with Balsamic Vinaigrette. BALSAMIC VINAIGRETTE. Combine the vinegar, mustard, salt and pepper and chopped herbs in the bowl of a blender or food processor. Process on high speed until the mixture is well blended. With the motor running, carefully pour in the oil in a steady stream. Store in the refrigerator after use. (Vinaigrette will last about 2 weeks in the refrigerator.).
Cook pasta according to directions; drain. Rinse with cold water. Prepare vinaigrette while pasta is cooking. Stir all vinaigrette ingredients together in large bowl. To Roast Pepper Take 1 large red bell pepper, roast under broiler or on barbecue rotating frequently until skin is black. Place warm pepper in sealed zip lock bag for 5 minutes. Peel skin off pepper while it is still hot. Seed and chop pepper. Stir pasta, pepper, canned ingredients and onion into vinaigrette.
Add salt and pepper to taste. Chill and serve. Top with feta cheese if desired. Enjoy!
Add sugar and yeast to warm water in large mixing bowl and let dissolve. Gradually add salt and flour to liquid and mix thoroughly until dough pulls away from sides of bowl. Turn out onto floured surface to knead. Knead dough for about 3 minutes. Allow dough to rest about 5 minutes. While dough is resting, scrape mixing bowl and grease (either spray with Pam or swirl about 1 tablespoon oil up sides of bowl). After dough has rested, knead about 3 minutes more, until bouncy and smooth. Place dough in bowl and turn over once to grease top. Cover with damp towel or plastic wrap and let rise until doubled in bulk, 1 to 2 hours. Punch down. Let dough rise again until doubled (optional). Punch down and knead briefly. Cut dough in half and shape into 2 loaves. To shape into loaves: pat each half into a rectangular shape, about 8 x 12 inches. Roll dough tightly from short end, pinching end to seal. Place pinched side on bottom and fold ends under loaf to make loaf shape. Place loaves on baking sheet generously sprinkled with corn meal and slash tops. Let dough rest, covered, an additional 10 minutes. For Quick Baking: Brush loaves with cold water. Place on rack in cold oven. Bake at 400 for 35-40, until crust is golden brown and hollow to the touch. For Traditional Baking: For a lighter, crustier bread, let the loaves rise another 45 minutes. Preheat oven to 450 for 15 minutes. Pour 2-3 cups boiling water into a roasting pan and carefully place the pan on the bottom of the oven. Place bread on rack above pan and bake 20 minutes. Turn off oven and allow bread to remain for 5 more minutes.
Mix all ingredients, except tomatoes, in a 5 to 6-quart slow cooker (crockpot). Cover and cook on low-heat setting at least 6 hours or until vegetables are tender. Stir in tomatoes; cover and cook on high-heat setting until heated through, about 15 minutes more. Yields about 1 heaping cup per serving.
In a medium bowl, soak peas in cold water to cover overnight; drain. In a Dutch oven, melt the butter over low heat. Stir in the cinnamon, ginger, turmeric, paprika, pepper, and saffron, and cook 2 minutes. Stir in the lamb, onions, parsley, and coriander, and cook, stirring occasionally, 20 minutes, or until the onions are soft. Stir in the tomatoes and simmer 10 minutes. Add the water and chick peas. Heat to boiling over medium heat and simmer, partially covered, 1 hour. Stir in the lentils and simmer, partially covered, 45 minutes, or until the lentils are tender. Stir in the lemon juice and salt, and cook 5 minutes longer.
Mix all ingredients together in a small bowl. Sprinkle over pan-fried or deep-fried tator tots, french fries, or hashbrowns. Note: Makes enough to cover a 2 lb. bag of tator tots or french fries.
Wrap steak in heavy duty plastic wrap; freeze for 30 minutes. Unwrap steak; cut steak diagonally across the grain into 1/8 inch thick slices. Place steak, onion, and next 7 ingredients in a 3 quart electric slow cooker. Combine flour and broth in a bowl; stir with a whisk until blended. Add broth mixture to cooker; stir well. Cover and cook on LOW heat for 8 hours or until tender. Turn slow cooker off; remove lid. Let stand 10 minutes;. Stir in sour cream; blend well. Serve stroganoff over noodles.
Soak the sundried tomatoes in the wine for 30 minutes or overnight for best results. Mix the goat and cream cheeses together in a bowl, blending well. Remove the sundried tomatoes, chop them fine, and discard the wine. Add to cheese mixture. Add all other ingredients. Mix very well until evenly blended. Cover and refrigerate until ready to use. To serve in a puff pastry shell, bake the shells according to the package instructions. Cool them to room temperature. Place a scoop of the herbed goat cheese mix into each pastry shell. Return the shells to the oven and bake at 350°F for 10 minutes to just warm them. Best served warm with a knife to spread the herbed cheese onto pieces of the pastry.
Mix the pumpkin, eggs, sugar, milk, salt, and spices together; blend well. Put in the pie shell and sprinkle the raisins evenly over the top. Bake on middle rack of oven for 45 minutes at 350°F.
House Seasoning is wonderful to spice up any recipe so keep some in your pantry; Mix ingredients together and store in an airtight container for up to 6 months; Yield 1 1/2 cups. To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and 1 tsp. House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat. To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball. Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes. Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat. Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes. To serve, ladle chicken, gravy, and dumplings into warm bowls. Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.
In a mixing bowl, beat egg whites, lemon juice and salt on low speed until foamy. Gradually add sugar, beating on medium high speed until soft peaks form. Combine flour and lemon peel; gradually fold into egg white mixture 1/4 cup at a time. Line a greased 15 inch x 10 inch x 1 inch baking pan with waxed paper or parchment paper; grease the paper. Spread batter evenly in pan. Bake at 350°F for 12-15 minutes or until cake springs back when lightly touched in center. Cool cake in pan on a wire rack for 5 minutes. Cover with waxed paper, then a kitchen towel and baking sheet or bread board. Invert pan so cake lies flat on towel. Gently peel away greased waxed paper from the cake and discard. Beginning with narrow side, roll cake with towel, keeping towel and waxed paper pressed to underside of cake. Place rolled cake on rack to cool. For filling, combine cream cheese, vanilla and 2 Tablespoons of whipped topping in a bowl. Gently fold in remaining whipped topping. Cover and refrigerate until ready to use. Carefully unroll cake on a flat surface. With a spatula, spread filling evenly over cake to within 1/2 inch of edges. Sprinkle with 1 1/2 cups raspberries. Using towel to lift edge of cake, gently roll as before, this time pulling away towel and waxed paper. Place cake roll with seam side down on serving platter. Chill. Garnish with remaining raspberries and lemon peel. Serve chilled. Yield: 12 servings. Taste of Home.
In a large kettle, brown the beef and drain off the fat. Add all the remaining ingredients and bring to a boil. Reduce heat, cover, and simmer for about 1 hour.
Mix together the first 3 ingredients in a shallow dish or a heavy-duty zip-lock plastic bag. Add in the tenderloins; cover dish or seal bag; chill for 2 hours and turn meat occasionally. Remove tenderloins from marinade and throw out marinade. Grill tenderloins, covered with grill lid, over high heat for 6 to 7 1/2 minutes on each side or until a meat thermometer registers 160°. To make Onion-Balsamic Sauce: cook onion in a large skillet that has been sprayed with cooking spray over medium heat for about 15 minutes, stirring frequently. Stir in sugar, cover and cook, stirring occasionally, for 10 minutes. Add in wine, vinegar, and bouillon cube. Cook, uncovered, stirring frequently, until liquid is reduced by half. To serve: slice and serve tenderloins w/ Onion-Balsamic sauce.
Brown ground beef in over medium heat in a pan, drain fat and remove from heat. Drain Green Chilies and add to browned beef. Add the Cubed Velveeta Cheese and the Hormel Chili. Mix all ingredients together. If microwaving, add to a microwavable bowl and cook for 4 minutes. Stir, cook for another four minutes and serve with tortilla chips. If cooking in the oven, pre-heat to 350 F andadd ingredients to a throwaway aluminum pan. Cook until cheese cubes are melted. If using a crock-pot, add ingredients and cook on med-hi until cheese cubes are melted. Serve dip with tortilla chips and Enjoy!
Stir the first four ingredients together in a saucepan over low heat until the sugar is dissolved. Boil without stirring to 265 degrees on a candy thermometer or until a little mixture that is dropped in cold water forms a hard, almost brittle ball. Remove syrup from heat and slowly pour over stiffly beaten egg whites, while beating with a mixer until mixture loses its gloss and a small amount that is dropped from a spoon holds its shape. Fold in nuts and vanilla. Pour into a greased 9"x9"x2" pan or drop by spoonfuls onto waxed paper to cool. Store in tins.
In a bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press onto the bottom of a lightly greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 15 minutes. Meanwhile, in a mixing bowl, beat the eggs, sugar, lemon juice and baking powder until well mixed. Pour over crust; sprinkle coconut evenly over the top. Bake at 350 degrees F for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into bars.
Mix all ingredients together. If the mixture is too loose, add more flour. Drop by tablespoon into hot oil and fry on both sides until golden brown. Remove from oil and it's ready to serve. you can serve it with sour cream or jam. I prefer it eaten as is.
Preheat oven to 350 degrees. Thoroughly mist two 12 cup nonstick mini-muffin tins with cooking spray or use paper liners. Mix the applesauce, vanilla, eggwhites, and sugar until well combined in a large mixing bowl. Add the flour, baking powder, cocoa, espresso powder and salt. Stir until just combined and smooth. Using half the batter, fill each m uffin cup until just barely full. Sprinkle half of the chips evenly over the top. Bake 10-12 minutes. Transfer the pans to a rack to cool for 5 minutes. Using a knife, gently remove the bronwies from the muffin tins. Let cool another 10 minutes. Repeat with the 2nd half of the batter and remaining chips.
Cook pasta as per packed directions& cool. Chop celery, pineapple& ham. Add to pasta once cooled. Mix mayo, cream, lemon juice& parsley together. Add salt and pepper to taste. Mix everything together& serve. Enjoy.
Mix dry ingredients together. Add the sour cream. Dough will be really stiff. Let stand 1 to 2 hours. Roll out on cloth covered board, with lefse rolling pin (very thin and rolled in graham flour). Bake on ungreased cookies sheets in 350 degree oven until lightly browned (5 minutes).
In a heavy skillet brown chops in a small amount of butter or oil-remove and place in a casserole dish in a single layer-salt and pepper them. Cut 6 slices from the middle of the oranges. Squeeze juice from remaining orange pieces and the last whole one. You will want 1/2 cup juice plus 3 T. Set aside the 3 T. Mix the 1/2 cup juice with the brown sugar and pour over chops. Bake in 350°F oven for 45 minutes. Meanwhile dice bread, cranberries, celery and add to that salt and juice in a small bowl. Pull chops out of the oven, place an orange slice on each and mound with cranberry "stuffing". Spoon on some juice from the pan; return to oven and bake for 15 minutes longer.
In a medium bowl stir together chili sauce, horseradish, lemon juice and pepper. Chill 4 hours.
Whisk the vinegar, lemon juice and olive oil together. Add the shallots, chopped parsley and pink peppercorns. Season to taste with salt and pepper. Drizzle asparagus with olive oil and grill on a clean grill over medium heat for about 4 minutes, turning occasionally. Remove to a warm platter and drizzle with the vinaigrette.
Cut 12 thin slices of cucumber for garnish. Peel and chop the rest of the cucumber; transfer to a food processor, add rosemary and puree. Pour the puree through a fine-mesh strainer set over a medium bowl or large measuring cup. Press on the solids to extract all the juice. Add water, gin, lemon juice and agave syrup to the cucumber juice; stir until the agave is dissolved. Divide among 4 ice-filled glasses. Garnish with cucumber slices and rosemary sprigs.
Set oven to 350°F. Grease a 13 x 9-inch baking dish. For the pork; melt the butter in a small skillet over medium heat; add in the 4 cups walnut halves, cook stirring for about 1-2 minutes or until lightly toasted; reserve 1 cup for garnish. Place the remaining walnuts, curry powder, oil and garlic in a food processor; cover and process until finely ground (about 5-7 seconds). Butterfly the pork tenderloins by slicing along the length with a sharp knife to within 1/2-inch. Press open then evenly divide and spread the walnut mixture down the center. Pull pork together, then secure with skewers, or tie with cooking string. In a bowl combine the coriander, cumin, salt and back pepper in a small bowl; rub evenly over the tenderloins. Place the pork seam-side down in the baking pan. At this point you can cover and refrigerate the stuffed pork for up to 24 hours before roasting. Bake for about 1 hour or until the internal temperature reaches 170 degrees. Remove from oven and allow to rest while preparing the glaze. For the glaze; combine the jelly, sherry, crushed red pepper, vinegar, ginger and shallots in a small saucepan; bring to a boil, reduce heat to low, cook stirring occasionally for about 5 minutes; cover to keel warm. Slice the pork into about 1/2-inch slices. Arrange 2-3 pieces per plate. Spoon the glaze over pork, then sprinkle with reserved toasted walnuts. Delicious!
Preheat oven to 275 degrees. Spray a 10" removable-bottom tube pan (bundt or angle food) with cooking spray; flour lightly. In large bowl, place cranberries, pecans and raisins; sprinkle with 1 cup flour, tossing lightly to coat. In an extra-large mixing bowl, with mixer at medium speed, cram margarine/butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Into a medium bowl, sift 3 remaining cups flour, the baking powder, cinnamon, ginger, nutmeg and salt. At low speed, alternating with the brandy, add the dry ingredients to batter in three batches; fold in cranberry mixture. Pour the batter into the pan and smooth top. Bake about 3 hours, until pick inserted near center comes out clean. Remove pan to wire rack to cool completely. Meanwhile, for frosting, in large bowl, with mixer at medium speed, cream butter and sugar until light and fluffy. Beat in liqueur and vanilla. Using a metal spatula, frost cooled cake; then garnish with sugared frozen cranberries and lemon leaves if desired.
Put all ingredients except ice into blender. Blend for a few seconds. Add ice to fill blender about halfway. Combind on high speed.
1. Preheat oven to 350 degrees. To prepare filling, toss berries with tapioca (if using), sugar and lemon zest (without tapioca, crumble will be very runny). Set aside. 2. To make topping, in a large bowl, whisk together flour, sugars, spices and salt. Stir in butter and almonds. Coarse crumbs will form. 3. Pour filling into a 9-inch square or round pan (do not grease first). Using your fingers, form topping mixture into 1/4-inch to 1/2 inch crumbs and spread over caike. Bake until filling bubbles and topping is light golden, about 55 inutes. Let cool slightly. Serve.
Preheat oven 325F or 350°F Beat eggs well; Gradually add sugar, cinnamon, cloves, nuts, butter, raisins, dates, baking soda and flour, in order; Mix thoroughly. Drop by teaspoons onto ungreased baking sheet. Bake in slow oven: 12 minutes at 350F or 15 minutes at 325F for a softer cookie.
Place all ingredients in a blender. Process until smooth. Sprinkle graham cracker crumbs on top!
In a small bowl, combine sour cream, butter, onion, dillweed, thyme, salt and pepper to taste and mix well. Season fillets lightly with salt and pepper and place in single layer in lightly buttered shallow baking dish; spread sour cream mixture over fillets. Bake in 425 F oven for about 12 minutes or until sauce is bubbly and fish is opaque.
Mix Jello with boiling water; stir until dissolved. Add cranberry sauce, oranges, pineapple, and pecans. Lightly spray a 4 cup ring mold or pretty glass dish that it will be served. Add salad; cover with plastic wrap and chill at least 3 hours or till firm. Serve with dollop of Cool Whip (optional).
Bake French fries according to package directions. While fries bake, prepare the gravy. Melt butter in medium sauce pan over medium heat. . Add flour and whisk to create a roux. Cook for 1-2 minutes until light brown. While whisking, slowly add beef stock. Whisk until smooth. Bring gravy to a boil. Cook for 5 minutes, whisking occasionally. The gravy should thickened and coat the back of a spoon. Season with salt and black pepper, to taste. Add cooked fries to a dish. Top with cheese curds and gravy. Serve immediately.
In a small saucepan, whisk pumpkin into milk. Add sugar substitute, vanilla and pumpkin pie spice. Heat gently, stirring occasionally, just until steaming and foam begins to appear. Pour mixture into a tall mug; add coffee.
Bring 6 cups water to boil in large saucepan. Add tea bags, broken cinnamon sticks, and fresh ginger. Remove from heat. Cover; steep 10 minutes. Mix in juice concentrate and sugar. Chill until cold. Strain tea mixture into pitcher. (Can be made 1 day ahead. Cover and chill.). Fill 8 wineglasses with ice. Pour tea mixture over. Garnish with cinnamon sticks and ginger rounds.
The above listed clams are 3-6 5 oz cans! (would not let me list it that way!). Saute, onions, celery and garlic in the oil and butter until soft. Add dry seasonings and flour. Stir well. Remove from heat and slowly whisk in the milk and Vermouth. Return to heat and cook whisking until thickened. Add 3/4 cup of the cheese as well as the parmesan. Stir until melted. Turn off heat and add the potatoes. (I like to use the Cubed Southern Style Hash Browns). The mixture will be very thick at this point. Place cottage cheese and clam liquid in food processor or blender and buzz until no curds remain. Add this and the clams to the potato mixture and stir well. Pour into a greased 9x13 casserole and sprinkle remaining 1/4 cup cheese over the top. Bake at 350°F 30-40 minutes until the potatoes are soft. Garnish with chopped parsley.
Melt butter over medium heat in a small saucepan. Add mushrooms and saute stirring frequently until mushrooms are limp. Stir in remaining ingredients and bring to a boil over medium-high heat. Boil, stirring frequently until most liquid is evaporated.
Brown the ground turkey in a large saucepan or pot over medium heat. Strain the fat. Add onion, carrot, celery and garlic and saute for 10 minutes. Add remaining ingredients, except pasta, and simmer for 1 hour. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain. Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve. ***I sometimes cook the noodles and leave out of the soup-this way, the guests can add as many as they would like and it freezes better without the noodles in it!
Cut the pressed tofu block into bite sized cubes, place in a bowl, and cover with the hot sauce. Let marinate in the fridge at least 1 hour, or overnight. For the breading: In a blender or food processor, mix together the panko, crackers and flax seeds. Season to taste with the garlic powder, salt and cayenne pepper. Remove tofu cubes from the hot sauce and place in the breading mixture, coating all sides evenly. Place the breaded cubes on a sprayed sheet pan and cook in a pre-heated 375-degree oven for 18-20 minutes, or until crispy. Serve hot with some cucumbers, carrots, and celery sticks.
Pour sugar on apples in large bowl, let stand at least 25 mins or overnight. Add salad oil, eggs. Stir well. Sift dry ingredients together and onto apple mixture. Add nuts, dates, cherries. Pour into well greased and floured angel food cake pan. Bake at 325 for 1 3/4 to 2 hours.
In a large saucepan cook the onion, celery, and carrot in butter over medium-low heat, stirring, until the vegetables are tender. Stir in the broth and rosemary, and bring to boiling. Whisk in the potatoes, a little at a time, bring the soup to a boil again, stirring, and add the vinegar, parsley, and season with salt and pepper to taste.
Preheat oven to 350. Mix eggs and 1/2 cup sugar together on medium high speed until pale & thickened, about 4 minutes. Mix in the brandy and melted butter. In separate bowl, mix together the other 1/2 cup sugar, the malt-o-meal & sour cream and baking soda together. Fold the malt-o-meal mixture into the egg mixture. Pour mixture into 9x13 pan. Bake 350 for about 30 minutes, or until golden brown. Cool for 10 minutes. While cake is cooling, stir together water, 3/4 cup sugar and lemon juice in pan over medium heat. Boil for about 5 minutes. Poke holes in the cake with small knife. Sprinkle syrup mixture over cake, by the spoonful. (*note; if your malt-o-meal isnt flavored, you can double the syrup, or you can replace syrup mixture with maple syrup). Cool completely & serve.