HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together the tomatoes, garlic, salt, pepper, olive oil, and basil. Refrigerate 2 hours. Meanwhile, cook pasta according to package directions, and rinse under cold water; drain. Mix pasta with tomato mixture until well-combined. Sprinkle with Parmesan cheese. Serve with additional Parmesan, if desired.
Bake crazy cuizine general tso's chicken at 400 degrees ( per cooking instructions on box). Warm the tortillas in microwave or oven. Coat each tortilla with a thin layer of mayonnaise. Layer with lettuce, tomato, onion, avocado, chicken and sauce. Roll into a wrap and enjoy!
Place 1 cup of rice in a zip lock bag. Seal and set aside. Combine the remainder of the dry ingredients in a separate zip lock bag. To make one serving, bring 1 3/4 cups water to a boil. Add the bag of rice and heat for approximately 10 minutes until the rice is fully cooked. Next, add the bag of mix containing the pudding. Remove from heat. Stir and serve.
In a small bowl whisk together catsup, brown sugar, mustard and all-spice. Set aside. In a large bowl mix together beef, bread crumbs, egg, lemon juice, onion, salt and pepper. Pack into a wet 7 1/2 x 3 1/2 x 2 1/4 inch loaf pan. Turn out on a foil lined 7 x 11 inch baking pan. Spread half the reserved ketchup mixture over the top. Bake in preheated 400 degree oven for 35 minutes. Spread remaining ketchup mixture over top. Bake 5 minutes longer. Let stand 10 minutes before serving with rice.
Mix marinade ingredients. Marinate pork for about 20 minutes. Cut the bean curd into 1/2 inch (1 cm) square cubes, and blanch (drop into boiling water) for 2- 3 minutes. Remove from boiling water and drain. Chop leeks or green onions into short lengths. Heat wok and add oil. When oil is ready, add the marinated pork. Stir-fry pork until the color darkens. Add salt and stir. Add the black bean paste. Add the chili paste, then the stock, tofu, and leek or green onions. Turn down the heat. Cook for 3- 4 minutes. While cooking, mix cornstarch, water, and soy sauce together. Add to wok and stir gently. Serve with freshly ground Szechuan pepper. Prep time is marinating time.
Shake all the ingredients well with ice, and strain into a highball glass. Decorate with slices of pineapple and orange and a cherry.
Brown hamburger with onions. Add cans of soup. Add the water and beef base and soy sauce. Add the rice- uncooked- mix well. Cover and simmer until rice is cooked- stirring occasionally.
Preheat oven to 375°F. Unroll both tubes of crescent dough and pat into an ungreased 15x10x1-inch baking pan; seal seams and perforations. Bake for 10-12 minutes or until golden brown. Cool completely on a wire rack. Meanwhile, in a small mixing bowl, beat the cream cheeses, yogurt, mayo, milk, dill and garlic until smooth. Spread over crust. Sprinkle with carrots, cauliflower, broccoli, green pepper, mushrooms, olives and onion. Cover and refrigerate for at least 1 hour. Cut into 24 squares and serve. Refrigerate leftovers.
Preheat oven to 450°F Prebake fresh pizza crust, if using, for 3 to 4 minutes. Remove from oven, and set aside to cool slightly. Brush oil on crust. Top crust with sauce and artichokes. Sprinkle with soy mozzarella, goat cheese and sun-dried tomatoes. Bake for 12 to 15 minutes. Remove from oven, and serve.
Preheat oven to 400*F. Grease 12 standard-size muffin cups, or line with paper wrappers. In a medium bowl, using an electric mixer on medium speed, cream together the butter and sugar until smooth. Add the egg, milk, and vanilla; blend well. In a large bowl, combine the baking powder, 2 cups of the flour, and the white chocolate; whisk to combine. Gradually add to the butter mixture; stirring just until combined. Gently fold in the raspberries--the batter will be slightly lumpy. Fill the muffin cups 3/4 full of batter. In a small bowl, combine the 1 Tbsp. of flour and sugar; mix thoroughly. Dust muffin tops with the sugar mixture. Bake for 20-25 minutes, or until the center of a muffin springs back when lightly pressed. Cool for 5 minutes in the tins; carefully transfer muffins to wire racks and cool further. Serve warm or cool; store in an airtight container at room temperature.
In a large Dutch oven, combine the chicken, beef, lamb, water, salt, and black pepper. Bring to a boil over high heat, skimming any foam that rises to the surface. Reduce the heat to medium-low and simmer, partially covered, until the chicken, 30 to 35 minutes. Remove the chicken to a plate and cover loosely with foil. Continue to simmer the other meats, partially covered, until they are tender, about 1 1/2 hours longer. Add the meats to the plate of chicken and keep covered. Add the cabbage, potatoes, tomatoes, carrots, okra, corn, onions, bell pepper, garlic, sage, thyme, bay leaf, hot pepper sauce, and cayenne to the stock. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 30 minutes. Cut the chicken, beef, and lamb into bite size pieces and add them and the ham to the Dutch oven. Continue simmering until the meat is heated through, about 10 minutes. Discard the bay leaf. Stir in the parsley and serve hot.
Prepare roll mix and let rise as directed on package. Press into bottom and sides of greased 15x10-inch jellyroll pan. Preheat oven to 375. In skillet, brown sausage and garlic; drain. In medium bowl, combine cottage cheese, tomato paste, onion, oregano and salt; spread on prepared dough. Sprinkle with sausage and green pepper. Top with grated cheese. Let rise 30 minutes. Bake 20-30 minutes. Refrigerate leftovers.
Preheat oven to 350F degrees. Dot rinsed fillets with butter, then sprinkle with lemon juice. Mix herb mix ingredients together and sprinkle generously over fish but not too heavily, too much will make the fish taste dry. Bake for 20 to 30 minutes or 'til fish flakes easily when tested with a fork. Do not overbake! Serve with lemon wedges and parsley sprigs.
Preheat the oven to 375. Rinse the chicken, and remove the giblets. You can discard them, use them to make gravy for mashed potatoes or freeze them for later. Cut the apples into wedges, and sprinkle them with the Apple Pie Spice. Make sure you get the spice on every slice. Put the chicken into a roasting pan, and stuff it with the apples. Layer the Maple Bacon on top of the chicken, covering the enitire top of the chicken. Drizzle with half of the Maple Syrup, and set the other half aside for later. Cover and bake for 1-2 hours, depending on the size of your bird. Uncover and drizzle with the rest of the syrup. Put the chicken back in the oven, and set it to broil for about 10 minutes or until the top looks brown and the bacon looks done. Remove from the oven and serve hot with your favorite sides.
Place sesame seeds and almonds on a microwave-safe plate and microwave on high until lightly toasted and you can smell them toasting (about 2 to 3 minutes). Stir frequently while cooking. Set aside. In a large bowl, combine cabbage, peppers, snow peas, and green onions. Crush ramen noodles and set aside. In a medium bowl, combine oil, water, vinegar, sugar, and 1 seasoning packet. Discard remaining seasoning packet. Beat dressing with wire whisk until combined. Just before serving, toss crushed noodles, toasted almonds, and sesame seeds with cabbage mixture. Pour dressing over salad and toss well.
In a bowl, mix together the confectioner's sugar and the flour. Set aside. Next, you must separate the egg whites from the yolks. You will need one and a half cups of egg whites and this always ends up being 12 large eggs for me. (Suggestion - crack each egg into a small cup, and then pour into a measuring cup. That way, if you do happen to break a yolk, you won't ruin the whole batch and have to start over. No egg yolks can be in the egg whites. Save the yolks for something else! I also have better results when I allow the egg whites to come to room temperature, but if you are crunched for time, don't sweat it!). Pour the egg whites into a metal bowl (cannot be plastic) and set aside. Dump in the cream of tartar, the vanilla extract, the maple extract and salt to the metal bowl of egg whites. Using an electric hand mixer, whip together until soft peaks begin to form - this usually take just a minute or two for me. I can never tell what a "soft peak" is supposed to look like, so I just keep going until it is thicker looking and kind of comes up with the beaters when I pull them out. (If you do not have an electric mixer, you can do this with a whisk. You will not need to go to the gym for any upper body training after this.). Add the flour mixture a little at a time and mix with the electric mixer after each addition. Add the sugar and mix well together with the electric mixer. Pour it all into an ungreased tube cake pan. Bake at 350 degrees for about 40 minutes. I tend to underbake mine just a little, since it will continue to brown slightly, after you remove it from the oven and allow it to cool. I usually will run the end of a rubber spatula around the edge of the cake pan, after the cake has cooled slightly and has started to pull away from the sides of the pan. Dump it out onto a cake plate and try not to eat the entire thing while it is warm!
Pound chicken breasts with a mallet or between wax paper with a rolling pin, pound chicken to about 1/4 thick. Place one long piece of roasted red pepper,1 teaspoons pesto, & 1 tablespoon cream cheese along one long side of the breast, roll jellyroll fashion and secure with toothpicks, sprinkle with salt and pepper. ( if you are unable to roll completely, put seam side down and bake without securing with picks). Chill in refrigerator for 1-2 hours,. Lightly cover the bottom of a baking pan with olive oil, place chicken rolls in pan and spray tops with baking spray and sprinkle tops with seasoned breadcrumbs. Bake covered about 20 minutes until juices run clear, then cook another 5 minutes to brown tops. Serve with juices from baking pan.
Cook noodles in boiling water for 3 minutes, or until tender. Drain. Rinse with cold water and drain again. Set aside. To make sauce, combine ketchup, soy sauce, lime juice, brown sugar, vinegar, oil and crushed red pepper flakes in a small bowl. Set aside. Heat oil in a large, non-stick wok or skillet over medium heat. Add onions and garlic. Cook and stir until onions are tender, about 3 minutes. Add sauce and bring to a boil. Add cooked noodles, bean sprouts, carrot, green onions and cilantro. Mix well. Cook until noodles are heated through, about 2 minutes. Srpinkle individual servings with chopped peanuts.
Put milk, cream, and salt in a large pot and boil to 190 degrees F, stirring occasionally. remove heat, add lemon juice, stir, and wait 3-5 minutes for curds to raise to the top. Set up a strainer over a large bowl to support cheese cloth. Slowly pour entire contents through dampened and double folded cheese cloth. Let drain for 10 minutes. Use cheese cloth to squeeze out excess liquid and place in fridge to firm up.
Preheat oven to 400°F. Cut each tortilla into 6 pieces. Spread half of the tortilla chips on a baking sheet. Bake in the preheated oven for 10 minutes. Remove from the oven, turn each tortilla chip over and return them to the oven for 3 more minutes. Remove from the baking sheet and let them cool. Repeat with remaining tortilla chips. NOTE: other method is to fry the tortilla pieces in hot oil in a fryer, drain and to absorb the excess of oil, place them on paper towels and sprinkle with salt when they are still hot.
Combine all seasonings together in a bowl. Rub over meat. Cover meat and refrigerate for 24-48 hours.
Combine sour cream, vinegar, sugar, celery seed, salt& pepper. In large bowl combine coleslaw mix, apples, celery, raisins and walnuts; add sour cream mixture; toss to combine. Refrigerate at least 2 hrs or overnight. Toss before serving.
In a large frying pan, heat oil over medium heat. Add onion and green pepper and cook until softened. Add tomatoes, green beans and garlic. Cover and reduce heat to low. Cook until beans are tender 12-15 minutes. Season with salt and pepper.
Melt the butter in a saucepan, over a medium heat, and stir in the garlic, followed by the rice and vegetable stock. Pour in the cream, a little at a time, while still over the heat. Simmer, stirring constantly, until the rice is cooked, but still has a slight bite to it. Remove the pan from the heat and add the Parmesan cheese, basil and sun-dried tomatoes. Leave to cool. Shape into bite-sized pieces and mould around cubes of mozzarella cheese. Roll each piece in beaten egg followed by the breadcrumbs. Heat the oil in a frying pan and shallow-fry the cakes until golden. Serve warm or cold as an appetizer or snack.
In a large pot saute yellow onion, green onion and bell pepper in butter until softened. Note: You can use any color pepper. I use half of a red and half of a yellow pepper to add color. Add soup and Rotel and stir to combine. Turn to simmer and stir occasionally. It can just hang out on the stove on low until you are ready or you can proceed with the next step. About 5 minutes before you are ready to eat add the shrimp and stir in to mix. If using crawfish add about 2 minutes before serving as they are already cooked. Serve with some plain white rice and some good crusty buttered bread and you have a meal- You could add a salad but then you couldn't eat as much of 'dis here!
Preheat oven to 350°F. Start cranberries soaking in hot water to plump them. Mix first five ingredients (butter through eggs). Stir in dry ingredients. Drain cranberries and stir into mixture along with nuts (if using). Pour into buttered 9x12 pan (I use glass). Bake for 30 - 40 minutes until center springs back when touched. Cut into squares, place in bowls, and serve hot with milk.
Spray a 6-quart dutch oven with nonstick cooking spray; heat over high heat. Add the mushrooms, onions, and garlic; saute for 4-6 minutes or until veggies are tender, stirring frequently. Add in the tomatoes with juice, wine, Italian seasoning, red pepper flakes, and bay leaf; stir. Bring to a boil, decrease heat to low, cover, and simmer for 20 minutes. Take off lid, increase heat to high. Bring back to a boil; add fish, scallops, and shrimp. Cook for 8-10 minutes or until fish flakes easily and shrimp are pink, stir occasionally. Serve with hot sourdough bread.
Place the carrots and water in a 3-quart microwave safe dish. Cover and microwave on HIGH for 2 minutes. Add broccoli and cauliflower. Cover and microwave for 8-12 minutes or until vegetables are tender; drain. Add mushrooms; cover and set aside. In another microwave safe dish, combine cornstarch, salt, pepper, milk, and 6 tablespoons butter until smooth. Cover and microwave on HIGH for 4-6 minutes or until thickened and smooth. Add cheeses and stir until melted. Pour over vegetables. Cover and microwave for 3-5 minutes or until heated through. Combine croutons and remaining butter; stir into vegetables.
Preheat oven to 350 degrees. In large skillet, combined meat, salsa, beans, undrained chilies, and seasoning mix. Cook and stir over medium heat until heated through. In second skillet, heat tortillas, one at a time, about 30 seconds per side. For each burrito/chimichanga, place 1/3 cup meat mixture atop a tortilla, near one edge. Top with a cheese stick. Fold sides in, roll up starting with cheese side. Wrap individually in foil. To store for later: At this point, place wrapped burritos/chimichangas in plastic zip bags, label and freeze for up to 6 months. To prepare from frozen: Bake desired number in preheated 350 oven for 50 minutes or until heated through. For burritos: Bake additional 10 minutes in foil. Serve with toppings. For chimichangas: Unwrap and place on baking sheet, bake additional 10 minutes until tortillas are crisp - OR - fry in 1/4" oil in large fry pan, turning and cooking until golden and crisp. To prepare from thawed, reduce initial baking time to 30 minutes. Serve with toppings of your choice: sour cream, guacamole, diced green onions, salsa or shredded cheese. Makes 16.
Combine flour, baking powder, baking soda and salt; set aside. In mixing bowl, beat eggs until light. Add buttermilk; mix well. Add dry ingredients and beat until batter is smooth. Stir in butter. Pour about 3/4 cup batter onto a lightly greased preheated waffle iron. Sprinkle with a few pecans. Bake according to manufacturer's directions until golden brown.
Preheat oven to 180°C; line a 12 x 1/3-cup capacity muffin pan with paper cases. Sift flour into a large bowl. Stir in sugar. Whisk butter, milk, eggs and vanilla essence together. Add butter mixture to dry ingredients. Use a wooden spoon to mix until just combined (don't over-mix or your muffins will be tough). Spoon batter into cases so each is one-third full. Place an unwrapped Easter egg into the middle of each muffin. Spoon over remaining muffin batter. Bake muffins for 18 to 20 minutes, or until light golden and cooked through. Stand in pan for 10 minutes before turning onto a wire rack to cool completely.
Rub both sides of beef with salt and pepper. Grill 14-15 minutes to medium-rare to medium doneness. Place field greens in large bowl. Add scallions, blueberries, and feta cheese, Toss carefully. Cut steak against the grain into 1/4 inch thick slices. Place steak slices on top of the mixed salad. For the dressing, whisk together white wine vinegar, mustard, garlic, salt and pepper, until combined. Drizzle in olive oil while whisking until oil is absorbed. Drizzle over salad.
Saute onion in Oil, Fry Hamburger remove grease, set aside in a saucepan combine all ingredients stir on occassion until thick then add hamburger and onions, remove from heat and put in storage container. You can buy plastic containers to store in Freezer (Optional).
Stir together the sugar and 1/2 cup water in a small saucepan over medium heat. Bring to a light boil, and cook, stirring occasionally, 3 minutes or until sugar is dissolved. Remove from heat; add sage leaves, and let stand 5 minutes. Remove and discard leaves. Stir together the syrup, club soda, orange juice, and bourbon in a large pitcher; add ice cubes to fill or just serve in glasses over ice. Serve immediately.
Preheat oven to 350. Cream the first four ingredients one adding one at a time in order given. Add egg and mix. Add sifted dry ingredients and mix until dough is smooth. If dough isn't hard enough, put in refrigerator for about 10 minutes to harden it back up. Drop by teaspoonfuls on a cookie sheet sprayed with oil. using a fork dipped in water, push down on dough once then cross ways. Bake 10 minutes. Refrigerate cookies after they cool for best taste.
Dressing: Mix together mustard, lemon juice, and vinegar. Salt and pepper to taste. Whisk in olive oil slowly, allowing dressing to thicken. Add garlic and mix well. Let stand for 30 minutes. Salad: Pre-heat broiler. Mix all greens and salad leaves in salad bowl. Add onion, sun-dried tomatoes, and dressing, and toss well. Place on individual plates. Brush goat cheese with olive oil and place under broiler (on sprayed cookie sheet) for a few minutes, until cheese bubbles and turns slightly golden in color. Place goat cheese slices on top of individual salads, and serve while warm.
Heat oven to 350°F Cut bread into bite-sized pieces. Place bread pieces in ungreased 15x10x1-inch baking pan. Bake at 350°F for 10 minutes or until lightly toasted, stirring twice. Transfer to serving bowl or basket. Meanwhile, place cheese in large saucepan. Cook over low heat until cheese is melted, stirring occasionally. Stir in broccoli, beer, pimientos and dry mustard. Cook until hot, stirring occasionally. Pour cheese mixture into ceramic fondue pot over low heat. Using fondue forks or wooden skewers, dip toasted bread pieces into warm cheese mixture.
Put the first 6 ingredients in a pan, bring to the boil and turn down the heat to simmer for 5 minutes. Meanwhile spread baguettes over a baking sheet, toast one side under a hot grill. Turn over and top with some of the cheese, grill until golden and bubbly. Put beans on toast - scoff.
Preheat oven to 350 degrees. Heat 2 tablespoons of butter in skillet. Add the celery and onion and saute over low heat until tender ,about 10 minutes. Steam Brussels sprouts for 7 minutes, while celery and onion cook. Drain and reserve Brussels sprouts. In skillet sprinkle flour into the celery and onion mixture. Stir over low heat until well blended, then gradually add the milk and cook gently until sauce thickens. Season sauce to taste with salt, pepper and nutmeg, then add the reserved Brussels sprouts. Pour mixture into a buttered baking dish. Top with bread crumbs, dot with remaining butter and bake for 10 minutes. Serve hot.
ROUGH CUT carrots, onion and potato (can peel the skin). In large pot, heat the pot, then add 3 Tablespoons vegetable stock. ADD carrots, onion and potatoes and stir fry for about 5 minutes (until onion is soft). Add 1 1/2 pints vegetable stock and cover for 25 minutes. Place cashews in dry frypan; constantly stirring until slightly brown. ALLOW soup and cashews to cool and place both through a food processor or blender. ENJOY! NOTE: If you want to add black pepper, nutmeg or prepared hot sauce, free free to do; Just remember the soup is healthy for YOU!
Prepare watermelon juice by scooping the meat and removing the seeds; liquefy in blender or food processor (I make extra to chill and drink). Stir sugar and cornstarch in a saucepan; add about half the juice stirring until thoroughly combined, then add the rest. Cook over moderate heat; stir, scraping the bottom with a wide spatula, occasionally at first, then constantly as it begins to thicken. Reduce heat to low when the mixture begins to bubble and continue stirring for 3-5 minutes. Pour into a bowl, stirring occasionally, until it reaches room temperature then stir in the vanilla. Add the optional ingredients if desired and pour into individual serving cups or a serving dish. Chill well before serving (it will thicken to a consistency like Jello as it chills) and serve with whipped cream or cookies if desired. If using as a sauce, thin if necessary to the consistency desired with additional watermelon juice.
Combine cake ingredients and bake in greased and floured 9 x 13-inch pan at 350 degrees for 35 to 40 minutes. Test cake doneness with wooden toothpick. Cool cake before frosting. Combine all ingredients, dry pudding, Cool Whip and crushed pineapple. Before frosting cake, pour pineapple juice over cooled cake.
Combine all ingredients in saucepan. Bring to boil, stirring often, and boil for 2-5 minutes until it thickens. Store in a sealed container in the fridge.
Preheat oven to 400F degrees. Cut squash in half and scoop out seeds, and place place cut side down in a roasting pan, large enough to hold halves in a single layer. Add about 3/4 cup water to pan and cover tightly with lid or a tent of foil. Bake until squash is tender, about 35 minutes. (Cut a small slice off the bottom of the squash so that it will sit upright in the roaster.). Meanwhile, melt butter in a small saucepan; add rice and onion; stir well to coat evenly. Stir in broth, sugar, cinnamon stick, raisins, cloves and nutmeg; bring to a boil. Cover and cook over medium low heat about 20 minutes for white rice , or 30 minutes for brown rice. The liquid should be reduced but the riace should remain a little firm. Remove rice from heat and discard cinnamon stick. Stir in toasted nuts and parsley. When cooked, remove squash from oven and reduce heat to 350F degrees. Divide rice mixture evenly among cooked squash. Sprinkle with feta. Add 1/4 cup water to pan, cover roasting pan tightly with lid or tent of foil; bake stuffed squash in the centre of the oven for 25 to 30 minutes.
Pre heat oven to 180c. Line a 13x9x2" baking tin with silicone paper. In a small bowl combine craisins & cointreau and put to one side. In a large bowl combine eggs, egg whites, canola oil & sugar until well combined. Using a large metal spoon, fold in flour, apple, cointreau & craisins until JUST combined. The mixture may look too thick but the apples will release a lot of moisture when cooking. If you feel it needs thinning add a splash more cointreau. Spoon into lined baking tin & spread evenly. Bake for 40 minutes until tests done with a skewer. Wonderful served warm with a cold glass of milk & also freezes well.