HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut the beef into 1-inch cubes. Place beef in slow cooker and turn it on low. Sprinkle the chili powder, garlic powder and cumin over the meat. Add onion and green pepper. Drain and rinse the cans of beans and add them to the slow cooker. Add tomatoes and sugar. Cover and cook on low for 8 to 10 hours. Uncover and sir in the tomato paste. Season with salt and pepper. Garnish with sour cream and cheddar cheese.
Preheat oven to 375. Spray two 12-inch pizza pans with non-stick cooking spray. Mix all ingredients together into a smooth, pancake-batter-like mixture. Spread the batter as thinly and evenly as possible over the two pizza pans. Bake for 12-15 minutes, or until browned and firm to the touch. Then turn oven to 400 degrees, top pizza with whatever you like, and return to oven for another 10-12 minutes. cut each pizza into 8 pieces.
In a clean plastic bag, combine flour and pepper. Add chicken; shake to coat. Reserve remaining flour mixture. In a large skillet, heat oil over medium-high heat; brown chicken all over, about 10 minutes. Remove to plate and set aside. Add onion and garlic to skillet; cook over medium heat for 3 minutes. Add mushrooms, carrots, basil, and salt; cook for a few minutes, just until vegetables are tender. Sprinkle in reserved flour mixture. Stir in stock and vinegar and bring to boil. Return chicken to pan; reduce heat, cover and simmer, stirring occasionally, for 35 minutes or until juices run clear when chicken is pierced (breasts may not take as long). Serve sprinkled with parsley.
Mix the sugar and molasses with the warm water. Stir in the yeast. Let stand for 10 minutes or so. The yeast should foam nicely on top of the water. If not, your water is to hot, to cold, in which case try again; otherwise your yeast may have expired. Put yeast mixture in the bread machine breadpan. Add the rest of the ingredients in the order listed. Set bread machine on whole grain setting, or equivilant. Let me know how it works out for you!
Trim ends of zucchini and slice into thin ribbons using a mandoline or vegetable peeper. Place in serving bowl and toss with salt, lemon juice, olive oil and pine nuts.
In large saucepan, melt butter over medium-high heat. Stir in brown sugar, cream, and cocoa; boil 1 minute. Remove saucepan from heat, add peanut butter and vanilla, and stir until smooth. Stir in oats and peanuts. Drop heaping tablespoonfuls of the batter onto wax paper-lined baking sheets, spacing 1 inch apart, and let cool until set, about 20 minutes. Storage suggestion: Keep the cookies at room temperature, between sheets of wax paper in an airtight container, for up to 3 days.
Cut or tear bread into 2" cubes and place on a baking sheet. Pop them into a preheated 325 F oven for just a few minutes (keep checking them),just to barely toast them(the idea is to dry out the bread a bit so that it doesn't all turn to mush later in the pudding). Set the bread cubes aside to cool when they are done. Using a whisk, beat together eggs, milk, marmalade, sugar, cinnamon, and vanilla. Place the bread cubes into an ungreased 8 1/2" round deep baking dish. Sprinkle raisins over the top, then pour the egg mixture over all. Bake at 325 F for 40 minutes or untila knife inserted near the center comes out clean (not gloppy) and the custard seems set. Cool slightly before serving and chill the leftovers.
Bring salted water to a boil,cook spinach over high heat for 2 min,covered,cool quickly,blend it with green chili to make a coarse pase. Precook the potatoes in boiling water for 15 min and dain, or you can omit this step but the potatoes will be chewy.heat 2 tbsp oil and fry potato cubes for 5 min or until lightly brown,keep aside. Heat another 2 tbsp oil and fry cumin seeds and onions till soft,then add in ginger garlic mince and further fry for 1 minute. Add in tomato puree and fry for 2 min,add all the dry spices and lemon juice,stir well. Add spinach and potatoes,stir to combine,cook over low heat until thickend. Add cream or yogurt,Mix gently and cook for 2 more minute.
Put all ingredients in a bowl or jar and serve within a 1/2 hour. This can also be refrigerated. Refrigerate after using. If you purchase a good olive oil, it will solidify in the fridge. Just let it thaw for a few minutes at room temperature.
Parboil the potatoes for 8 minutes, then drain and set aside to cool. Dry the pan and return to medium heat, adding the oil. Saute the onion for about 7 minutes, stirring, until softened. Add the garlic, cook for 1 minute, then add the spinace and cook, stirring until just wilted down. Tip into a deep 1/3 litre baking dish and spread the mixture across the base. Pre-heat the oven to 220*C. Place the salmon strips neatly in 1 layer across the spinach mixture. In a bowl, mix the cream, lemon zest and dill or parsley, seasoning well. Pour all over the salmon and spinach and onion base. Remove the peel from the potatoes with your fingers, and coarsely grate the potatoes directly onto the creamy salmon in a craggy layer. Drizzle with a little olive oil, season to taste and place on a baking sheet. Bake for 30 minuttes, or until it's bubbling and the potato is a deep golden brown and crispy. Serve with steamed fine green beans.
Juice the ginger first, than the apples. Place juice in a mason jar. Add the blue-green algae or green powder, screw on the lid, and shake well. To your health!
Place Mashed Potatoes (prepared according to package directions) in a large mixing bowl. In a medium saute pan melt Butter over medium high heat. Add minced garlic and saute lightly until translucent, do not brown garlic at all. Next add Red Bell Peppers, Dried Thyme, Salt and Black Pepper. Saute about 1 minute, just enough time to sweat the bell pepper a little. Add this mixture to the mashed potatoes. Next add Baby Spinach and fresh Goat cheese to the mashed potatoes, etc. Spread on a parchment lined baking sheet. Place in the refrigerator until cool and. Place eggs, flour and breadcrumbs in their own individual bowls. Preheat oven to 375 degrees Fahrenheit. Using a round cookie cutter. Or a ice cream scooper. Form uniform sized patties. Dredge in egg, then flour, and finally in the breadcrumbs. Place on a parchment lined baking sheet. Bake 15-20 minutes until golden brown and crispy.
Preheat oven to 375 degrees. The dry team goes in one bowl (flour, baking powder, baking soda, cinnamon and salt). The wet team goes in a separate bowl (eggs, sugar, vegetable oil, vanilla and zucchini). Combine the wet team and dry team, add the cranberries and stir until just mixed. Spoon the batter evenly into 12 muffin cups. Bake for 25-30 minutes.
Special equipment: 6 to 8 cup capacity punch bowl. Place the ice in a punch bowl. Add the simple syrup, pomegranate juice, and cranberry juice. Stir well. Slowly pour in the sparkling water. Garnish with lime slices, mint sprigs and pomegranate seeds, if using, and serve. Serving Suggestion: As an alternative to serving from a punch bowl, make the bellini mixture in a 6 to 8 cup capacity pitcher. Divide the pomegranate seeds between 12 champagne flutes. Add 1 slice of lime and 1 sprig of mint to each glass. Pour the bellini mixture into the prepared glasses and serve. Simple syrup: 1 cup water 1 cup sugar In a saucepan, combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool.
To make sauce: In a small mixing bowl combine satay sauce ingredients mixing well. To make burger: In a large mixing bowl, combine mince, egg white, stock powder, garlic, ginger, Thai seasoning, and lemongrass. Use your hands to combine mixture well. Divide into 6 round shaped burger patties. In a large non-stick frypan that has been generously coated with cooking spray, fry burgers until cooked on both sides. To assemble: Cut rolls in half, grill until toasted brown. Place salad on base of bun then top with burger and a sixth of the satay sauce, place lid on top.
Garnish with a bright red cherry and an orange rind. juice your oranges. strain your oranges. put juice into measuring thingie (ya know, with the oz's on the side, lol). pour in amaretto (same amt as oj). pour in sweet and sour mix (same amt as oj, too). fill with ice, then add bacardi. If you have a shaker, shake it up really good (with ice) and pour into'old fashioneds' glasses (I don't mean yo gramma's glasses, I mean lil glass tumblers, short and stout). If you don't, use a mixer or stir stick and mix it up real well. Garnish. Quick Tip: ALWAYS fill glasses to the top with ice before pouring in drink.
Mix together all ingredients except spareribs and simmer on stove for 10 minutes. Pour sauce over ribs. Bake in 350 degree oven for approximately 1 1/2 hours. You can use up to 3 lbs of ribs if you choose. Turn ribs after 45 minutes of cooking time.
In a large saucepan, heat oil over medium heat. Fry celery, onion, garlic, fennel seeds, salt and pepper, stirring, occasionnally, for 5 minutes or until softened. Stir in zucchini and rosemary; cook for 6 minutes. Add stock, 2 cups water and rice. Bring to boil. Reduce heat, cover and simmer, stirring often, for about 20 minutes or until rice is tender. Stir in rice vinegar; let cool slightly. In batches in blender or food processor, puree soup until smooth. (Make-ahead : Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.) Reheat in clean saucepan.
Make dough per recipe- with baking powder. Mix beef, salt, pepper, onion and water in a bowl. Set aside. Roll dough out with rolling pin. Cut dough into rectangles, about 2" x 3". Into each dough rectangle, place a ball of meat mixture. Fold dough over and seal around edges to form"pocket". In a large pot, bring 8 cups water to a boil, and add 2 more tsp salt. Put fleish noodles into boiling water and boil approximately 20 minutes. Strain and serve with toasted bread crumbs on top.
Put a quarter of the onions into a large saucepan with the potatoes and 4 cups of water. Bring to a boil, then cover and let cook until the potatoes are completely tender. Meanwhile melt the butter or margarine and oil in another saucepan, put in the remaining onions, cover, and cook gently for about 15 minutes, or until they are very soft. Puree the potato mixture in a blender or food processor, then return it to the saucepan. Add the onions to the saucepan, together with their buttery juices. Season to taste with salt, pepper, and nutmeg, reheat gently, and serve.
This dish can be made 2 ways. Quickest and easiest: Heat soups, chicken and cheese in pan on stove until cheese is melted, add noodles, heat through. Casserole method: Combine all ingredients in greased casserole, top with croutons, bake at 350 for about an hour. If you like it cheesier, add more. If it looks a little dry, you can add milk to it.
Heat a large pot of water to a boil. Combine onion and butter in a large skillet; cook over medium-high heat until onion is softened, about 5 minutes. Add pappardelle (or egg noodles) to boiling water; cook according to package directions, drain, place in a large serving bowl. Meanwhile, add parsley, dill weed, capers and pepper to the onion and butter in skillet; cook 1 minute and stir in clam chowder and tuna; cook, stirring occasionally, until hot throughtout, about 5 minutes. Season to taste, if necessary. Pour over pasta; toss to coat and serve with lemon wedges.
In crockpot add the roast, peppers, onion, garlic, tomatoes, tomato paste, chili powder and salt. Stir until well combined. Set crockpot for 8 hours if you have a timer on low and let cook. Serve with refried beans and rice! If cooking on the stove, add a 28 oz can of water (the can the tomatoes were in) to start with, you may need more or not as the cooking time goes on. You may have a faster cook time with this method.
On your stove heat a cast iron pan to very hot. I find when the smoke alarm goes off it hot to go! Heat grill to high. Dredge your scallops in blacken season. Place pan on hot grill. Place butter on the blacking skillet. Sear on both sides. About 1-2 minutes a side.
Place crabmeat in large bowl, after removal of cartilage and shell. Mix mayonnaise, pimento, Worcestershire sauce, salt, and Tabasco together. Pour over crabmeat and toss GENTLY, not to break lumps. Divide crabmeat between 8 shell-shaped baking dishes. Top each shell with 1 tablespoon mayonnaise. Sprinkle with paprika. Place baking shells on shallow baking pan (jelly roll type). Bake at 375°F for 20 minutes. Garnish with sprig of parsley, or cross 2 strips of pimento.
Mix salt and pepper with the flour and pound it into the steak. Brown the steak in the butter. Add onion, tomato puree and some water and bouillon. Cover and simmer 1 hour over low heat, or bake 1 hour at 250 degrees fahrenheit in a preheated oven. Add sour cream and mix well. Simmer 1/2 hour longer.
Stir together the sugar, fish sauce, lime juice, vinegar, water, chile and garlic until the sugar dissolves. Let stand for about 5 minutes. In a small saucepan, heat the oil until shimmering. Add the shallots and cook over med.-high to high heat, stirring, until golden (don't let them burn!) - about 4 minutes or so. Drain on paper towels and sprinkle with salt. Let cool. In a big bowl, toss the cabbage, carrots, onion, cilantro, mint and chicken. Add the olive oil and dressing (the sugar, fish sauce, etc -- combination) and toss. Sprinkle with the peanuts and shallots. Serve with the lime wedges. Enjoy!
Cut chicken breasts into cubes. Cook the pieces in a frying pan with water. Set aside. In a large bowl, combine soup, tomatoes and chiles, cheese, onion, celery, corn, mushrooms, and pepper. Add Mrs. Dash seasoning to your taste. Add chicken to mix. Spray a 13X9 Corning Ware dish with cooking spray. Layer two to three tortillas on the bottom of the pan. Add half of the vegetable/soup/chicken mix. Create another layer of tortillas. Spread the rest of the vegetable/soup/chicken mix on the top. Bake at 350-degrees for 25-30 minutes. Let stand for five minutes and serve.
Place ingredients in order as ingredients stated in a casserole dish ending with salt to taste. Bake in a 350 degree preheated oven for 20 minutes toss ingredients roast for 20 more minutes.
Preheat oven to 425 degrees F. Coat eggplant with 1 teaspoons olive oil. Place eggplant on a baking sheet and roast it 20 minutes or until skin is blistered and brown. Set aside and peel when cool enough to handle. Place eggplant, olives, anchovies, capers and garlic in a food processor and blend. Once mixture is pureed, drizzle in remaining olive oil. Process until it resembles a rough paste. Serve at room temperature with crackers, pita bread or crostini.
Place steaks in between plastic wrap and pound out. I use the flat side of the meat mallet instead of the pointy side. I do not get too thin because it will dry out too much while cooking. Put seasoning in with flour. Dredge steak and fry in skillet. Cooking time is about 3 minutes each side. Enjoy.
In a large flameproof casserole, melt the butter. Add the onion, shallots, salt and pepper. Cover and cook over medium-low heat for 15 minutes, stirring often, or until the vegetables soften. Add the carrots, parsnips, turnips, chicken stock, water, and nutmeg. Bring the mixture to a boil. Turn the heat to medium-low, cover the pot, and simmer the soup for 40 to 50 minutes or until vegetables are tender. Taste for seasoning and add more salt and pepper if you like. Remove 1 cup of solids from the soup and mash them on a plate with a fork until the mixture is pureed. Stir the puree back into the soup. Return the soup to a boil. In a small bowl, combine the lemon rind, mint, and scallions. Ladle the soup into bowls, sprinkle with the mint mixture and serve at once.
Combine the beans, bacon, onion, celery, carrot, bouquet garni and broth in slow cooker. Cover and cook on LOW for 8 to 9 hours. Remove the bouquet garni. Discard. Puree about one-third of the soup in a food processor. Season with salt and pepper. Add cream if using, cover and continue to cook on LOW 15 minutes longer.
In a medium saucepan, heat sugar, molasses, ginger, allspice, cinnamon, and cloves to boiling, stirring occasionally. Remove from heat; stir in soda (it will foam up). Stir in margarine till melted. With a fork, stir in egg, then flour. On a floured surface, knead dough till mixed. Divide dough in half, wrap half with plastic wrap; set aside. Roll half the dough, with a rolling pin, slightly thinner than 1/4 inch. Cut with cutters. Bake at 325F on a cookie sheet for 12 minutes; cool on a wire rack. Makes about 3 dozen 3" gingerbread people. NOTE: We make houses by cutting out our house design (the 2 sides of the roof, two sides, a front and a back of the house) on graph paper, and then placing the graph paper shapes on the dough and cutting the dough shapes out with a knife.
Combine lime zest and juice, lemon zest and juice sugar, and salt in a large measuring cup; cover with plastic wrap and refrigerate (preferably overnight). Divide 1 cup crushed ice between 4 to 6 margarita glasses. Strain juice mixture into 1 quart pitcher or cocktail shaker. Add Patron tequila, Triple Sec; stir or shake to combine thoroughly. Pour over ice; serve immediately and enjoy : ).
Insert the dough hook into your mixer. In large mxing bowl, dissolve the yeast in 3/4 cup warm water. Add the starter, salt, sugar and 1 1/2 cups flour. Mix on medium until smooth and flour is incorporated, about 1 1/2 minutes. Cover and let rise for 60 to 90 minutes or until double in bulk. On low speed of mixer, slowly add remaining flour and baking soda. Knead dough for 5 to 7 minutes with dough hook. The dough should have a satin texture and form a ball, cleaning sides of the bowl. Shape the dough into a ball and let rest on a floured board for 10 minutes. Form into a French loaf, place on greased cookie sheet that has been lightly dusted with cornmeal. Make 3 to 5 diagonal slashes on top of loaf with sharp knife or scissors. Cover and let rise 90 minutes. Bake at 375 degrees for 50 minutes. When baked the loaf will be nicely brown and sound hollow when tapped with knuckles.
In a good size pot (6 quart or larger) of boiling water, place the florets of broccoli and cook until water just reaches a boil again. This will result in tender-crisp broccoli. Once water reaches a boil, remove broccoli from heat and dump into a colander. Douse with cold water to stop the cooking. In a bowl, mix the mayo, cream and Splenda. Stir in the nuts and bacon (and optional raisins). Lightly toss in the broccoli. Taste and adjust seasonings, adding salt and pepper, a little extra mayo, Splenda or cream if needed. Refrigerate.
In a medium saucepan, melt 3T butter over low heat. Stir in the flour and cook for 2 minutes. Slowly whisk in the hot milk, then the smashed garlic and 3/4t salt. Bring to a boil and cook, whisking, until thickened, 5 minutes. In large pot of boiling salted water, cook the lasagna noodles for 8 minutes. Drain and transfer to a bowl of cold water. Preheat the oven to 375 degrees. In a skillet, melt the remaining butter over low heat. Add the onions and chopped garlic and cook for 5 minutes. Stir in the mushrooms and cook until softened, about 7 minutes. Using a food processor, puree the basil with the cream. Set aside 1/2c basil cream. Stir the remaining basil cream and 1/2c cheese into the mushroom mixture; season with salt and pepper. Grease a 9 x13inch baking dish; spread 1c garlic sauce on the bottom. Drain the lasagna noodles, then layer 3 in the dish. Top with half of the mushroom mixture, a layer of noodles, the remaining mushroom mixture and noodles. Spoon the remaining garlic sauce and basil cream on top. Sprinkle with the remaining 3/4c cheese. Bake until golden, 40-45 minutes.
Preheat oven to 350°F. Spray bottom of large saucepan with cooking spray and saute garlic and onion until onions are soft. Add chicken broth, green chiles, sour cream, salt, cumin black pepper and soup stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat. Spread 1 cup of soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 tortillas over the top of soup mixture (it doesn't matter if there are some gaps--I end up tearing some in halves and fourths to spread them out with very little overlap or gaps--placing torn sides against flat sides of pan.). Repeat layers (3 tortilla layers topped with 1/4 of remaining soup mixure, 1 cup chicken and 1/2 cup cheese. Bake at 350°F for 30 minutes or until bubbly.
In a bowl, combine milk, sour cream and Splenda. Whisk in pudding mix then fold in whipped topping. Place lemon juice in a small bowl. Slice bananas into juice and stir gently to coat. Set aside 1/3 cup, spoon remaining banana slices into the crust. Top with pudding mixture, blueberries and reserved banana slices. Cover and refrigerate for 30 minutes before serving.
Salt zucchini and mix, then let drain in a colander for 1 hour. Drain. Beat eggs, then add zucchine, herbs, cumin, breadcrumbs, pepper, and feta. Adjust breadcrumbs if not the right consistency to form a patty. Cover bowl and refrigerate for 1 hour. Heat 1" of oil in frying pan to 275 degrees. Form patties from heaped tablespoon. Dredge in flour. When oil is ready, fry in batches until golden brown on each side. Drain on wire rack.
In large mixing bowl, dump all ingredients together and stir until blended well. Cover with a towel and lid (for weight) and let stand overnight. DO NOT STIR OR KNEAD. In the morning, prep 3 loaf pans by greasing well with shortening or butter. Pour batter direct from bowl into the loaf pans, dividing the dough evenly. Bake immediately in pre-heated 350° oven for 30 minutes. Bread is done when golden brown and when tapped lightly gives a hollowed sound. Remove from pans immediately and let cool on wire rack. *If mixture looks too dry you can add extra water as needed. **Options - Sprinkle sesame seeds or dried onion flakes to the top of the bread if desired. Freeze baked bread (wrap well and place in freezer safe bag) when completely cooled for later use. Shelf/counter life of baked bread is 3-4 days maximum.
Beat together the following ingredients: sugar, oil, eggs, buttermilk, salt, baking soda, vanilla, flour. Add rhubarb. Put 1/2 dough in 3 loaf pans (don't overfill!). Add half of topping. Add other half of dough, then the rest of the topping. Bake at 350 for 1 1/2 hours.
Heat oven to 350 degrees for shiny metal or glass pans and 325 degrees for dark or non stick pans. Beat cake mix, water, oil and eggs in large bowl on low speed for 30 second, then on medium speed for 2 minutes, scraping the bowl occasionaly. Butter and flour 2 round cake pans, either 8" or 9" and dust with flour. Pour batter evenly into pans. Bake 8" layers 29 - 34 minutes 9" layers 24 - 29 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans, then place on rack to cool completely before frosting. While cake cools, make frosting by combining the Cool Whip, sour cream, sugar and coconut reserving 1/2 cup of the coconut to toast for garnish. Place first layer on serving dish or cake circle before starting to frost cake. Punch holes with toothpick or skewer and drizzle half the cream of coconut over this layer. Frost this layer and top with second layer. Punch holes in this top layer as with first layer and drizzle with remaining cream of coconut. Frost top and sides and sprinkle with reserved toasted coconut. Cake can be sliced and served immediately, but is much better if kept in refrigerator for a couple of days if you can stand to wait or at least overnight. Enjoy.
Combine all the ingredients in a large ceramic or glass container; stir well. Cover and refrigerate for at least 4 hours. Serve over ice.
Chicken Scallopini: Pound chicken breasts to 1/8" thick. Heat butter & olive oil in pan. Brown chicken breast in hot pan, about 4 - 5 minutes or till cooked through. Keep warm while preparing sauce. Mushroom Sauce: Add butter & olive oil to pan chicken was cooked in, & saute mushrooms. Add wine & chicken broth, cook till reduced to half original amount. Make sure you scrape the bottom of the pan to get all the little browned bits in the sauce. Stir in cream, season with salt & pepper, heat through. Serve over chicken.