HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash the onions and cut them into fine julienne. Remove the seeds from the red and green peppers and slice them thinly. Wash and discard the bad parts of green onions. Chop it. Heat the oil in a large, deep skillet, and cook all the previously cut ingredients until softened, stirring occasionally. Put the tomatoes in boiling water until the skin is loose. Take them from the water and chop them. Incorporate them to the skillet and add salt and pepper. Keep cooking at medium temperature. I recommend puncturing and boiling the sausages in water for 15 minutes, before adding them to the other ingredients in the skillet. This will help to leave the fat on the water and not on the sauce. Wash the sausages and puncture with a fork in several places, to prevent them from explosion during cooking. Add the sausages to the skillet with the wine and simmer, uncovered, for 20 minutes or only 10 minutes if you previously boiled the sausages in water. That's it!
Put water on to boil for your pasta. Salt water and cook off pasta, about 7 to 8 minutes to al dente, with a bite to it. Drain and return pasta to hot pot. While pasta cooks, place broccolini in 1-inch of water in a sauce pot and bring up to a boil. Add salt to the water and add the trimmed broccolini. Cover and cook 5 minutes, drain and reserve. Once pasta is cooked, drain it and toss it with a drizzle of extra-virgin olive oil, butter, ricotta, lemon zest, thyme, broccolini and season with salt and pepper. Toss pasta to coat it in the cheese and butter. Season it with salt, to your taste.
Preheat oven to 400°. On a large rimmed baking sheet, combine the bread, butter, and salt; toss to coat evenly and spread in a single layer. Bake, stirring once, until crisp, about 10 minutes. Let cool on sheet on a wire rack and use within3 hours. *Pumpernickel Croutons: substitute pumpernickel bread for the white bread and olive oil for the melted butter. *Garlic Croutons: in a small skillet, melt 1/4 cup butter over medium heat; add in 3 minced garlic cloves, and saute until sizzling, about 2 minutes. Remove from heat; use garlic butter in place of melted butter.
cream cream cheese, green pepper, onion, pineapple and salt. roll mixture into a ball and roll in chopped walnuts until thoroughly coated. serve with party crackers or bread sticks.
Combine all ingredients except cornstarch, water, salt and pepper in slow cooker; cover and cook on low 6-8 hours. Turn heat to high and cook 10 minutes. Add combined cornstarch and water, stirring 2-3 minutes.
*Use a large pot with a heavy lid. Place chicken, water, bouillon, celery, onion and pepper together in pot. Cook, covered for 1 hour. (After cooking, I let contents remain in covered pot for about an hour to cool). As soon as chicken is done cooking, remove 1 cup of cooking liquid from pan and allow to cool so that it is about room temperature. In a bowl mix self-rising flour and the 1 cup cooled broth. You may need to add a little more flour if mixture is too sticky. On a floured surface, roll out dough to 1/4 inch thickness (I divide dough into 1/3's to roll out, it's easier to do smaller amount) Cut rolled dough into 1 inch strips, then cut strips into 3 inch pieces. Place cut strips on a cookie sheet and place in freezer for 10-20 minutes. While dumplings are chilling, remove chicken from pot. Heat broth in pot to a boil. Remove dumplings from freezer and drop into boiling broth, after all the dumplings are in pot lower heat so that they are just simmering. Cover pot, and cook for twenty minutes. Do not uncover to peek! While dumplings are cooking, cut chicken into bite size pieces. After dumplings have cooked for 20 minutes, add chicken back to pot. (I add a little parsley, at this time) and serve.
Chocolate mixture: Cream butter and sugar until light and fluffy. In a separate bowl mix the flour and the cocoa powder. Add a few spoons of the flour mixture; mix and then beat in an egg do this continuously until the eggs and flour mixture have finished. If the mixture is too dry add the milk. White mixture: cream butter and sugar until light and fluffy add some flour then beat in an egg. Do this until the eggs and flour have finished. Butter and flour a baking tray 24cm by 24cm. Put blobs of the chocolate mixture into the tray and then do the same with the white mixture. Get a butter knife and slowly mix the mixture in the tray (not so it goes light brown) so it forms a spiral of white and brown. Put it in the oven for about half an hour on gas mark 6. When the cake is nearly cooked get some plain chocolate and melt over a pan of boiling water. Get out the cake. When it is cooled down, spread the melted chocolate over the top of the cake then sprinkle with coconut powder.
PREHEAT oven to 350°F Grease baking sheets. COMBINE flour, baking soda, baking power, cinnamon, nutmeg and salt in medium bowl. beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets. BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies. FOR GLAZE: COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth. NOTES: For a variation add 1/2 cup chocolate chips or nuts to the recipe.
In 2 quart sauce pan place 3 tablespoons butter and sliced onions. Cook at low to medium heat stirring frequently until soft and clear but not brown. Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through. Add white sauce and Velveeta cheese. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly. Turn temperature to warm and let cook for additional 30 to 45 minutes. Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread. Thick White Sauce: In a 1 quart sauce pan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the sides of the sauce pan. Pour milk in flour a little at a time and stir constantly, add salt. Mixture should thicken and become like thick pudding. Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.
Melt bacon grease in a well-seasoned cast-iron skillet over medium heat; add onions and jalapeno; cook and stir until tender; add beans a half-can at a time, stirring to incorporate; add seasonings to taste. Cook beans, stirring frequently with wooden spoon and mashing them (use the back of the wooden spoon or even a potato masher) as you go, for 15-20 minutes until liquid evaporates and beans thicken; top with cheese and serve. NOTE: If you like your refritos especially smooth, run them through the blender or food processor before cooking.
Preheat oven to moderate. Butter baking dish. In a medium bowl, combine potatoes, butter, eggs, onion, salt and paprika; mix well. Place potato mixture into prepared baking dish and pour milk over top. Bake in preheated oven for 40 minutes. Sprinkle top with cheese, return to oven and bake until cheese melts.
Coat a Dutch oven or large pan with cooking spray and heat over medium-high heat. Add chicken, onion, and bell pepper and saute 5 minutes. Stir in rice, lemon juice, salt, pepper, and broth; bring to a boil. Cover and reduce heat; simmer for 15 minutes or until rice is tender. Stir in artichokes and cook for another minute until thoroughly heated. Sprinkle with cheese.
Defrost the chicken, if necessary, and remove the neck, liver, giblets, and excess fat. Rinse if needed, then place in the pot. If you prefer a lower-fat version, you can remove the skin and most of the fat from the bird, but the flavor will suffer (you can always skim the fat from the cooking liquid, later). Preheat the oven to 320°F. In a small bowl, combine the achiote, comino (cumin), oregano, and lime juice, then use the back of a spoon to mash into a thick marinade or thin paste. Place some of the marinade in the chicken and work it around inside, then pour the rest over the chicken and cover the skin. If you are braising in the oven, you may need to add a 1/2 cup of water, depending on the type of bird. Try it the first time you make the recipe, and you can leave it out, later, if you don't want the additional liquid. You do NOT need to add the water, if you cook this in the a slow cooker. If the lid for your pot has any holes, or there are any gaps between the lid and pan (or crock), cover the lid with foil so it seals tightly. The chicken will need to cook 2 1/2-3 hours. Check the temperature at the thickest parts and remove when the chicken is done (approx 170, a bit lower, if you want to finish the chicken on the stove top). If you want to brighten up the dish a bit and restore a sour bite, add another 1/4 cup of lime juice a couple of minutes before serving.
Heat butter and oil in large skillet. Brown pork chops on both sides, set aside. Combine soup, mushrooms, mustard, broth, garlic, salt, basil and pepper in crock pot. Add potatoes and onion, stirring to coat. Place pork chops on top of potatoe mixture. Cover and cook on HIGH 3-4 hours. Sprinkle with parsley.
1. Preheat oven to 350 degrees. 2. Combine sugar and spices for cinnamon coating and set aside. Add flour, spices, baking soda, and salt to a medium bowl. Set aside. 3. Cream sugar and butter. Add egg and beat well. Add pumpkin and vanilla and mix again. Add dries to wets and mix 'til combined. Do not over mix. 5. Make balls of dough (I use a small cookie scoop for this process), roll into balls, drop in cinnamon sugar topping, and roll to coat. Place on cookie sheet about 2 inches apart. Flatten a bit with your hand. Bake in preheated oven for about 10 minutes, or until slightly golden brown. Allow to cool about 5 minutes before removing from tray and placing on a cooling rack.
Each one makes their own in small cake pans. Bake 400* for 15 minutes.
In a saucepan, heat the cream, milk, sugar and vanilla bean until the sugar has dissolved and the mixture is hot but not boiling. Whisk egg yolks in a bow and gradually add 1 cup of the cream mixture. When smooth, add it all back into the pan. Whisk constantly over low heat until it thickens slightly and coats the spoon, about five minutes. Don't let it boil. Remove the pan from the heat. Remove the seeds from the pomegranate and extract the juice with a mortar and pestle. Take the vanilla bean out of the pan and add the fruit juice. Put in the refrigerator for an hour until cool. Put everything ice cream maker and follow manufacturer's directions.
Heat oil in heavy large pot over medium heat. Add 2 chopped onions, garlic and chilies. Saute until onions are translucent, about 6 minutes. Add tomatoes, tomato paste, bell peppers, carrots, cumin, salt and cayenne. Bring to simmer, and cook for 20 minutes. Add all beans and cook 15 minutes more. Add zucchini and cook 5 minutes, stirring occasionally. If you like a thinner chili, add 1 - 1 1/2 cups of water or tomato juice. If so, double the ground spices in the recipe. Ladle into chili bowls. Serve, passing cheese, sour cream and any other chili toppings you like!
Season flour with salt and pepper. Toss chicken in flour then shake off excess. Heat oil in large skillet on high and cook chicken in batches for 5-6 minutes or until golden brown on all sides. Add the green onion and mushrooms, cook for 1 minute. Add the curry paste and cook, stirring for 1 minute. Add coconut cream, kaffir lime leaves, peas, lime juice and rind, reduce heat to low and simmer for 5 minutes. Remove lime leaves and stir in coriander. Allow to cool. Preheat oven to 200C (400F). Lay pastry out on a work surface and cut two 1cm strips from sides of each sheet. Place one of the pie dishes upside down on the pastry sheet and cut out 4 circles, 1cm larger than the rim of the dish or bowl. Divide curry mixture between the pie dishes. Press a pastry strip around each rim and brush with water. Carefully lift pastry lids over top and press firmly around edges to seal well, trim edges with a sharp knife. Brush pie tops with beaten egg. Bake for 20 minutes or until puffed and golden.
In a soup pot, brown sausage until no longer pink. Break up into small pieces while cooking. Drain off excess oil. Return to pot. In a food processor, chop onion, celery, carrot, rosemary, and garlic until fine; add to the soup pot. In same food processor, puree 2 cups Great Northern beans with 1 cup chicken broth; add to the pot. NOTE: I like to chop the diced tomatoes a little finer in the food processor before adding. Combine remaining ingredients. Bring to boil; lower heat and simmer for 60 minutes or until desired consistency. Serve with your favorite sides and red wine. Enjoy.
Grease lamington pan/slice tray. Melt butter and sugar together, stir in cocoa. Remove from heat and stir in vanilla and coconut. Add egg, then walnuts and cherries. Mix in biscuit crumbs; press into pan and refrigerate until firm and cooled, only needs about an hour. You can ice this with chocolate icing if you wish; I prefer to leave it plain and press some extra shredded coconut on top before refrigerating!
Make crust: Put oven rack in middle position and preheat oven to 350°F Butter bottom and side of a 9-inch springform pan. Stir together cookie crumbs and butter in a bowl. Reserve 1/4 cup crumb mixture for sprinkling over cheesecake, then pat remainder onto bottom and 1 1/2 inches up side of springform pan. Put pan in a shallow baking pan and bake until golden, about 10 minutes. Cool completely on a rack, about 25 minutes. Leave oven on. Make filling while crust bakes: Beat cream cheese, mascarpone, and sugar in a large bowl with an electric mixer at medium high speed until fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. Add vanilla, lemon juice, and salt and mix at low speed until combined. Pour into cooled crust and bake until cake is set and puffed around edge but still trembles slightly when pan is shaken gently, 25 to 30 minutes. Cool slightly in springform pan on rack, about 20 minutes. (Cheesecake will continue to set as it cools.) Leave oven on. Make topping: Stir together sour cream, sugar, vanilla, lemon juice, and salt in a small bowl and spoon over cheesecake, spreading gently and evenly, leaving a 1/4-inch border around edge. Bake cheesecake until topping is set, about 10 minutes. Run a thin knife around edge to help prevent cracking. Sprinkle top with reserved crumbs and cool completely in pan on rack, then chill, loosely covered, at least 8 hours. NOTES:  Cheesecake can be chilled, loosely covered, up to 3 days.  Cut cake with a long, thin sharp knife dipped in a tall glass of hot water.
In a large heavy saucepan, over medium heat, heat the oil then add onion and cook for 5 minutes or until softened. Stir in cabbage, garlic and apples. Cook, stirring frequently, for 5 minutes or until cabbage begins to wilt. Stir in stock, vinegar, sugar and bay leaf. Reduce heat, cover, and simmer, stirring occasionally, for 45 minutes or until cabbage is soft and liquid has evaporated. Remove bay leaf and season with salt and pepper to taste.
Blend together the mashed turnip, egg, butter, savory, salt and pepper. Stir well. Place in a butter baking dish. Top with a thick white sauce made with the butter flour and milk. Sprinkle on the grated cheese. Bake in 400 degree oven for 25 minutes.
Beat the egg with the fish sauce and set aside. Heat wok over high heat, add garlic and oil. When garlic turns brown remove and discard it. Add cabbage, stir fry 2 minutes. Add 2 Tbs water, cover and cook on medium heat for 3 minutes. Increase heat to high and make a well in cabbage. Pour egg mixture in well. Stir fry 2 more minutes, add pepper and serve.
Add dry ingredients to mug and mix well. Add egg and mix well. Pour in milk, oil, and mix well. Add chocolate chips and vanilla and mix again. Put mug in microwave for 3 minutes on 1000 watts. The cake will rise over the top of mug, dont be alarmed. Allow to cool a bit and tip it out of the mug or grab a spoon.
In a bowl, combine the first seven ingredients. Rub over entire roast. Place on a rack in a shallow roasting pan. Bake uncovered, at 325 degrees F for 1-1/2 to 2 hours or until meal is tender and reaches desired doneness. Medium-Rare, a meat thermometer should read 145 degrees F:. Medium, 160 degrees F:. Well-Done, 170 degrees F:. Meanwhile, in a bowl, combine the sauce ingredients. Serve with the roast.
Dust pieces of chicken with flour seasoned with salt and pepper. Melt butter in a large, heavy skillet; add chicken and saute until golden brown, turning the pieces frequently and adding more butter, if needed. Add onion, parsley, thyme, basil and wine, cover tightly and simmer gently for 30 minutes. Add drained mushrooms; continue cooking for 15 minutes or until chicken is tender and no liquid remains in the pan.
Whisk the flour, cornmeal, black pepper and salt together in a medium bowl. Beat the butter, sugar, and zest in a bowl with electric mixer, beginning on low and increasing to medium-high speed, until light and fluffy. Add the egg yolks, and beat to combine well. Reduce speed to low, add flour mixture, and beat on low speed just until blended: dough will be crumbly. Press the dough together with your hands and divide in half. Place each half on a sheet of wax paper and form each piece into a 10X1-3/4 inch log. Smooth each log with dampened fingers. Chill the logs, wrapped in wax paper, for at least 3 hours, or until very firm. At least 25 minutes before baking, preheat oven to 400-degrees. Butter 2 large nonstick baking sheets. Cut each log into 1/4-inch thick rounds and arrange the rounds 2 inches apart on the baking sheets. Bake, 1 sheet at a time (or, if using 2 sheets, rotate halfway through baking), until the edges of the cookies are golden brown, about 10 minutes. Transfer to rack and let cool.
Cut the chicken into small size piece and mix with soy sauce, corn starch and beaten egg.Marinade it for at least 10 minutes. Heat the wok or large pan. Put the vegetable oil and fry the chicken until it becomes golden. Put the onion, garlic , green pepper, black pepper, red pepper, soy sauce, tomato ketchup and brown sugar in the wok or pan. take corn starch and mix it with water and put in the pan. Mix everything well, adjust salt and spice as per your taste then let it cook for 5 more minutes and it is ready!
Sift the flour, salt, pepper, paprika, onion powder and cayenne into a mixing bowl. Add 1 egg yolk, the water and beer. Mix until well combined. Let the batter rest for an hour. Stiffly beat two egg whites and lightly fold into the batter. To use the batter dip your items into flour and then the batter.
In bowl combine cake ingredients; mix well. Pour into greased 9x13 inch pan. Bake in preheated 350 degree oven for 40-45 minutes. Cool completely. For frosting, in mixing bowl combine frosting ingredients; beat until smooth. Frost cake.
Heat oven to 350 degrees. Toss sweet potatoes with 1 teaspoon oil, salt and pepper; place on a baking sheet and bake until fork tender, about 1 hour. Meanwhile, heat remaining teaspoon of oil in a medium skillet over medium heat; add onions. Cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Set aside. Mash potatoes in a large bowl, leaving mixture somewhat chunky; fold in onions and cheese until well combined. Set aside. Lay 16 wonton skins side by side on a dry work surface. Spoon 1 tablespoon of filling into the center of each of the 16 skins; lightly brush the edges with water. Top with remaining 16 skins; push out any air pockets. Press to seal. Transfer ravioli to a parchment covered baking pan dusted with flour; place in the freezer until set, about 5 minutes. Heat 2 quarts of water to a boil in a stockpot over medium-high heat; add ravioli. Cook until they float to the surface, about 2 minutes. Drain; divide among four plates. Drizzle with sauce or sage butter.
Soak bamboo skewers in water for 15 minutes before using. Alternately, skewer shrimp, mango and onion pieces. Place in a dish large enough for skewers in one layer. Sprinkle garlic, cilantro, red pepper flakes and lime juice over all. Sprinkle with salt and pepper. Cover and refrigerate for 15 minutes, turning after 7 or 8 minutes. Prepare grill. Spray or lightly brush olive oil onto kebabs. Grill for 3 to 4 minutes per side or until shrimp is pink and opaque. Enjoy!
Sprinkle chicken with pepper. Place in large Dutch oven that has been coated with cooking spray. Cook over med heat until browned. Wipe pan drippings from Dutch oven with a paper towel. Coat Dutch oven again with Pam; place over med-hi heat until hot. Add onion, garlic, and mushrooms; saute until tender. Add chicken, 1 c water, and paprika, bouillon powder, and saffron threads. Bring to a boil. Cover, reduce heat, and simmer 25 minutes until chicken is tender. Remove chicken and set aside. Add peas, olives, and skim milk to Dutch oven. Cover and simmer 5 minutes. Combine cornstarch and 2 T water; add to vegetable mixture. Bring to a boil. Reduce heat; cook, stirring constantly, until thickened and bubbly. Remove from heat. To serve, place rice on a serving platter. Arrange chicken over rice; top with vegetable mixture.
Combine all ingredients. Mix well. Make into one inch balls, place on jellyroll pan. Bake at 350 for 20 minutes. Serve alone or with favorite spagetti sauce.
Combine all the ingredients except wings in a saucepan over low heat. As soon as the molasses dissolves, the sauce is ready to use. Boil the chicken in boiling water for about 7 minutes. Remove it, let it drain and then pat it dry. Pour barbecue sauce in a bowl. Put a few pieces of the chicken into the bowl, and coat well. Place the finished chicken pieces in a shallow baking dish. Repeat until all the chicken is coated. If desired, pour some extra barbecue sauce over the chicken. Bake at 350 degrees for 35 minutes.
Preheat oven to 350 degrees F. Whip egg until mixed, add raisins, water and vanilla. Set aside for at least an hour to plump the raisins. Cream together canola oil and sugars, mix together well. Mix together flour, oats, wheatgerm, sugar, salt, baking soda. In the egg and raisin mixture add in the milk. Add the dry ingredients to the egg and raisin mixture and blend well. Drop rounded tablespoons of cookie mixture onto a silpat or aluminum foil covered cookie sheet. You can also shape them into little balls with your hands. Bake at 350 degrees F for 10-12 minutes or until edges are lightly brown. Cool for five minutes and enjoy!
Boil the water and cook the pasta according to package directions. DO NOT ever add oil to the water! It will make your sauce slide off the pasta later. Meanwhile heat the olive oil and 2 tablespoons of the butter over medium-high heat in a large skillet. Cut chicken breasts into strips. Put flour in a plastic bag, add a little salt, pepper and garlic powder to your taste and shake the strips in there to coat. Add the coated chicken strips to the hot skillet and brown. Turn burner down to medium-low and add the cream, mushrooms, peppers, broccoli, mustard and butter. Cook about 5 minutes. Add cheese and wine and stir gently until the cheese melts. When melted, pour over pasta and mix to combine. Serve with a big loaf of Italian bread.
Heat oven to 350 degrees F., cook and drain pasta as directed on package. Meanwhile, in 10-inch skillet, cook beef, onion, garlic powder and salt over medium heat 8-10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in tomatoes, tomato sauce, sugar and pasta. Pour into ungreased 8-inch square (2 quart) glass baking dish. Cover dish with foil; bake 30-40 minutes or until bubbly around edges. Sprinkle with cheese; bake uncovered 5-10 minutes longer or until cheese is melted.
In large bowl combine cool whip and pudding mix. Blend well. Add pineapple, marshmallows and nuts, again blending well. Chill 2 hours.