HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in a large saucepan over med-high heat.Add beef and cook until brown on all sides. Transfer meat to plate, leaving juices in saucepan. Add onion. Cook, stirring, until translucent. Add garlic & ginger Cook 1 more minute. Return beef to pot. Stir in squash, tomatoes, tomato sauce, broth, cumin, cinnamon, and pepper flakes. Bring to a boil. reduce heat to low. Cover and simmer until beef is tender (30-60 min). Divide cous cous and stew among 4 bowls. Top with almonds and parsley. Enjoy!
Place pepper jewl in a large pot and brown on both sides. Remove cooked pepper jewl from pot and set aside for later. Add 4 cups hot water, salt, pepper,crushed red pepper flakes,olive oil, sugar and red wine vinegar, and bring to a boil. Add half the turnip greens, cover and cook for 10 minutes until greens have cooked down a little. Add rest of greens. Stir well, cover and cook for 40 minutes over medium heat. Stir two or three times while greens cook. Add pepper jewel back to pot.
Cream butter and sugar thoroughly. Add sifted drinking chocolate and flour. Mix well to form a soft dough. Pipe onto greased or lined oven trays using a 1cm star nozzle - or roll into small balls. Bake at 180 degrees celsius for 20 minutes. When cold, dust with icing sugar or extra drinking chocolate.
Combine brown sugar, flour and salt. Gradually stir in water, vinegar and molasses. Cook, stirring over medium heat until smooth and thick. Remove from heat and set aside. Arrange sliced apples in a well greased 12x8x2 baking dish. Cover with sauce. Sprinkle with cinnamon and nutmeg. Dot with butter. To make the biscuit batter, sift together the dry ingredients. Cut in the butter until it resembles crumbs. Add milk just until dampened. Drop by spoonfuls over the apples. Bake at 375°F for 30 minutes. Then break through the biscuit topping with a fork and work it down among the apples. Bake for 10 minutes longer. Serve warm with cream if desired.
Remove remaining fat and skin from chicken. Rub lime halves all over chicken and allow to sit to impart flavor. In a large pot, bring next 6 ingredients to a boil. Add chicken, reduce heat and simmer until chicken is cooked (about 20 minutes, depending on size). Meanwhile, mix salsa, cumin and chili powder in a large bowl. Drain chicken until it is cool enough to handle. Add chicken to salsa mixture and shred chicken with two forks, stirring to distribute salsa and seasoning. Add salt and pepper to taste.
Spray a large skillet with nonstick spray. Heat the skillet on medium heat. Cook the chicken 2 minutes per side. Reduce heat to med-low. Add milk, chicken broth, and the onion. Cook 5 minutes, turning the chicken on occasion, until the onions are tender. Add the spinach and cook 3-4 minutes, stirring occasionally, until the spinach is wilted and the juices of the chicken run clear. Remove the chicken from the skillet, and keep it warm. Increase heat to medium. Cook the spinach mixture until most of the liquid has evaporated, about 3 minutes. Stir in salt, pepper, and nutmeg. Serve the chicken on top of the spinach.
Prepare the 2 (0.16 oz.) packets of Unsweetened Tropical Punch Kool-Aid according to pkg directions, adding water and sugar, then chill in the refrigerator until ready to make the punch. Combine all the ingredients into a large punch bowl; and serve immediately. This makes about, 22- (8oz.) 1 cup servings, or 44- (4 oz.) 1/2 cup servings.
Pre slice and simmer until tender add all Ingredients then place in 9 inch pie shell 40 to 45 minutes you can also use this as an apple crisp baken time is the same and prep time is the same takes about 20 mins to prepare.
Preheat a large cast-iron pot over high heat. Lower the heat to medium-high and add the sausage and bacon. Cook the meat as evenly as possible, stirring slowly, until the fat is released. Season the chicken with salt and pepper, add it to the pot, and turn the heat to high. Once the chicken has browned, add the celery, onions, green pepper, and garlic. Continue to stir, allowing the ingredients to brown without burning. Lower the heat to medium and stir in the thyme, bay leaf, paprika, cayenne, and rice. Keep stirring for 5 to 7 minutes over medium heat. Add the tomatoes and broth, raise the heat back to high until the liquid boils, and then cover and reduce to a low simmer for 15 minutes. Season the shrimp and crawfish (if using) with salt and pepper, and add them to the pot. Keep the pot covered for an additional 5 minutes before removing from the heat and adding the green onions. Check for seasonings. Add salt, pepper, and the celery salt.
Cook bacon until crisp, drain on absorbent paper, in the same pan add garlic and onion and cook until onion softens. Pound chicken with a meat mallet until roughly equal thickness. Place breadcrumbs in a bowl, combine water, butter and stock in another bowl stirring until butter has melted and stock has dissolved, add to breadcrumbs stir to combine. Add onion mix, bacon, juice and rind, mix thoroughly. Place stuffing on one side of chicken breast, fold the other half over the top and secure by wrapping 2 slices of bacon around each breast. Heat a small amount of olive oil in a pan, add chicken and brown on both sides, transfer chicken to an oven proof dish, and cook in a pre heated oven of 180 degrees Celsius for about 30 Min's or until chicken is cooked through. While chicken is cooking make the sauce: Add water and stock to a saucepan bring to the boil mix a little water with the cornflour, add to stock and stir until mixture thickens slightly, add butter and stir to melt. Add basil leaves and blend or process until smooth (I use a bar mix for this), add the cream, stir. In a bowl lightly beat egg yolks, add some of the sauce to the yolks a little at a time and stir after each addition (stops yolks from scrambling, as they are mixed already with some sauce instead of pouring them straight into hot liquid.) pour this mixture into the saucepan and stir over a medium heat until mixture thickens, do not boil or egg yolk will scramble. To Serve: Slice chicken thickly and drizzle sauce over garnish with basil leaves, serve remaining sauce on the side. I like to serve mine with a nice side salad.
Cut cabbage in quarters and remove core. Peel carrots and onion and cut into pieces that would fit through the feed tube of a food processor. Fit food processor with the large-holed grater attachment and push cabbage, carrots, and onions through the feed tube to grate. In a large bowl, toss vegetables together. In another medium bowl, prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, black pepper, and cayenne. Toss dressing with the cabbage mixture, and season with salt and pepper to taste. Cover with plastic wrap and chill for at least 2 hours before serving.
Wrap each potato with a piece of aluminum foil; place potatoes on a baking sheet. Bake at 425° for 1 hour or until potatoes are tender. Cut potatoes in half lengthwise; carefully scoop out pulp into a large bowl, leaving shells intact. Stir together potato pulp, 3/4 cup cheese, 3/4 cup sour cream, and 1 tablespoon hot sauce. Spoon potato mixture evenly into shells; sprinkle tops evenly with remaining 1/4 cup cheese. Return potatoes to baking sheet, and bake at 425° for 5 to 10 minutes or until Cheddar cheese is melted. Cook chicken according to package directions for stovetop method. Stir in 1/4 cup hot sauce, butter, and chili powder. Spoon chicken mixture evenly over tops of baked potatoes. Serve with desired toppings.
Preheat oven to 350*. Season chicken with salt and pepper, and heat olive oil in a dutch oven over med-high heat. Sear chicken thouroughly on all sides until it is a deep, golden color, about 3-5 minutes per side. Transfer chicken to plate. Add shallots and thyme to the pot, and saute until soft and golden. Pour wine into pan, and scrape up any bits left from the chicken. Cook 1-2 minutes, until nearly all liquid has evaporated. Add vinegar, broth, honey, bay leaf, and chicken to the pot, and bring to a simmer. Cover tightly and transfer to oven. Cook 30 minutes, turning once, until chicken is cooked through and is a deep, mahogany brown. Remove chicken and bay leaf from pot and skim any fat from sauce. Cook sauce uncovered until reduced by half. Add chicken back to pan, spoon sauce over top, and cook for 2 minutes to reheat.
Preheat oven to 350 degrees F. Cook macaroni and drain. Mix all ingredients except paprika and 2 cups Mexican blend or cheddar cheese in a 2-quart baking dish. Top with remaining 2 cups cheese. Sprinkle with paprika. Bake for 45 minutes or until done. Recipe can be halved and cooked in a 9x9 pan.
Put all the fruit into a stainless-steel saucepan with the sugar and a tablespoon of water. Heat gently until the skins start to burst and the juices run a rich purple-red. Allow to cool. Push the fruit through a sieve, pressing hard with the back of a spoon to get all the juices and flesh from the fruit. Pour into an electric ice-cream maker following maufacturers instructions and add the creme fraiche when the mixture just starts to freeze. Freeze.
Bring first 4 ingredients to boil in small saucepan, stirring to dissolve sugar. Cool. Muddle mint leaves with syrup in martini shaker. Add vodka, grapefruit juice and lime juice. Shake and pour into martini glass. Garnish with fresh mint leaves if desired.
Fill pitcher with with all ingredients except garnish. Fill remaining with ice cubes. Place a couple ice cubes into glasses pour into cocktail. Garnish with sprigs of lavender. Sit back, enjoy and unwind melting your worries away.
For dough:. Sift together flour, baking soda, salt, ginger and coffee. Cream butter and gradually add firmly packed brown sugar. Mix well. Blend in dark corn syrup, egg and heavy cream. Beat well. Add dry ingredients and mix thoroughly. Refrigerate dough for at least one hour. Roll out dough, 1/3 at a time on floured surface to 1/8 inch thickness. Cut into 3-inch rounds. Place on cookie sheet lined with parchment paper. For filling:. Combine all filling ingredients and mix well. Place 1/2 teaspoons of filling in the center of each round. Shape into a bell by folding the two upper edges of dough toward the center, covering all but the lower edge of the filling, using a spatula if necessary. Place 1/4 or 1/2 of a maraschino cherry just below lower edge of filling for the clapper. Bake at 350 degrees 12-15 minutes.
For the crust: Pulse the flour and salt together in a food processor, just to combine. Then cut the cold butter into cubes. Add to the flour and pulse in the processor until the bits are smaller than peas. Turn on the processor, and slowly pour the water into it. As it mixes, the dough will start to stick together. Done. If you do not have a food processor, cut the butter in with a pastry blender. Form your dough into a disk, wrap it in plastic wrap, and stick it in the fridge. Let it chill while you prepare the filling. For the filling: Preheat oven to 375 degrees. In a small bowl, combine sugars, salt, flour & cinnamon. Set aside. Put the apple slices in a bowl, add the lemon juice and give it a stir. Add the dry mixture and stir to coat. Add in the lemon zest, and another quick stir. Set aside. Roll out your pie crust. Lay rolled pie crust dough onto a bar pan or cookie sheet with an edge, lined with parchment paper. Pile your apples in the center. Simply begin folding the edges of the dough over the apples, gently pressing them into place. Dot the apples with the butter pieces. Bake the galette for 35-45 minutes, or until golden and bubbly. Allow it to rest and cool for 10 minutes or more before serving. The inside will ooze when you cut it, that's normal. Serve with ice cream or whipped cream. Enjoy!
Preheat oven to 375°; put a large pot of water on to boil. Pour olive oil into a 9x13 glass baking dish; break up onion chunks, add to pan and stir to coat in oil; leave pan uncovered, place in oven and roast onions 5 minutes. Add pasta to boiling water. After onions have roasted 5 minutes, add asparagus; stir and sprinkle with the salt; spread it all in a single layer and roast 5 more minutes. Drain pasta when al dente; stir into vegetables and add vinegar, pepper and parmesan; mix well; sprinkle bread crumbs on top; cover with foil and return to oven. Bake until bread crumbs are brown and crisp, 10-15 minutes. Serve hot with a cruet of balsamic vinegar.
Reheat cooked rice with 1 cup of chicken broth. Simmer rice until all liquid is absorbed. Cook shredded pork in pan with remaining chicken broth, garlic, green chilis, cumin, chili powder, pepper and red pepper (optional) for 15 - 20 minutes. Can add additional chicken broth if needed. Serve pork and rice with tortillas and top as you like with other ingredients.
Adjust oven rack to middle position and heat oven to 425 degrees. Gently press pie crust into 9-inch tart pan and trim excess dough with knife. Prick bottom of dough all over with tines of fork. Bake until lightly browned, about 15 minutes; cool on wire rack. Combine turkey, 1/2 cup cheese, pears, pecans, cranberries, sour cream, heavy cream, and thyme in large bowl; season with salt and pepper. Transfer turkey mixture to cooled pie crust, then sprinkle with remaining cheese. Bake until crust is golden brown and cheese is melted, about 20 minutes. Let cool 20 minutes. Serve warm or at room temperature. (Tart can be refrigerated for 24 hours. Bring to room temperature before serving.).
Combine the shredded cabbage, carrots, and onions in a bowl. In a microwave safe bowl, combine sugar, vinegar, and oil. Heat until the sugar is dissolved. Once the vinegar solution is completely cooled, pour over the cabbage mixture and chill in the fridge for at least 1 hour before serving.
Drain the clams and reserve the juices. To the reserved juices, add enough vermouth or wine to measure about 3/4 cup (approximately 1/4 cup of vermouth or wine). In a large saucepan over medium heat, heat the olive oil and butter. Add the minced garlic and simmer for about 3 minutes, or until garlic begins to color; do NOT let the garlic brown or the sauce will taste bitter. Add the parsley, oregano, basil, salt, pepper, tomatoes, tomato sauce, and clam juice/vermouth mixture, and a pinch of crushed red pepper, if desired. Break the tomatoes up with the back of a wooden spoon. Reduce heat and simmer for 45 minutes, stirring occasionally. Add the clams and cook just long enough to heat through, a minute or so. Meanwhile, cook the pasta in boiling salted water until al dente, according to package instructions. Place the spaghetti into serving bowls and pour the sauce over each. Pass the grated Parmesan cheese and sprinkle, if desired. Mangia!
Line baking sheet with parchment paper and prepare roll mix as directed, adding sugar and cinnamon to the dry ingredients. Blend apples, sugar, and lemon juice and fold in raisins. Divide roll dough in half and roll each half into 16 by 8 rectangle. Using a pizza cutter, cut into 4 inch squares. Place 1 tbsp filling in the center of each square and pull corners together, overlapping. Preheat oven to 375 and place buns, seam side down, on the baking sheet. Cover and let rise for 20 minutes. Bake buns about 15-20 minutes until puffed and golden. Allow to cool. In a small bow, mix powdered sugar, milk, and vanilla until smooth and drizzle icing over the cooled buns.
Heat oil in 6-8 quart saucepan over medium heat. Add sausage and cook until almost all fat is rendered. Transfer sausage to platter and drain off all but 2 tablespoons grease from saucepan. Add ham, onion, green pepper and carrot. Cover and cook 15 minutes, stirring occasionally. Stir in the garlic, bay leaf, thyme and cumin. Cover and cook 5 minutes. While that's cooking, thinly slice sausage; add to pan with chicken stock, tomatoes and lentils. Reduce heat to low. Cover partially and simmer gently until lentils begin dissolve, about 2 hours. (Can be prepared up to 3 days in advance and refrigerated, or frozen for several months.). Discard any fat from the surface, taste and adjust seasoning with salt and pepper. Simmer just until warmed through, then add spinach. Serve while warm.
Preheat oven to 350°F. Place bread slices in the bottom of a greased 9x13-inch pan. Layer chicken, cream cheese slices and ham over bread. Sprinkle with 1 cup shredded Swiss cheese. Top with broccoli. Combine soup and pepper; spoon over broccoli. Top with remaining cheese. Bake uncovered at 350°F for 50 to 55 minutes or until bubbly.
Heat skillet to medium-high heat and put salt and pepper in the pan and add the chops and brown both sides; about one minute per side. Mix the jelly and the mustard and put a dollop of this blend onto the chops. Cover pan and reduce heat to low. Cook about 20 minutes or until pork is cooked through. Use the pan juice as gravy. Serve with applesauce.
Combine the sugar, oil, eggs, and vanilla in a large bowl. Sift the whole wheat flour, all-purpose flour, baking soda, salt, pumpkin pie spice, baking powder, and cinnamon in a medium bowl and mix well. Add flour mixture to oil mixture, stirring until blended. Stir in the zucchini, carrots, banana, and nuts. Pour batter into 2 greased and floured 5x9 loaf pans. Bake at 375 degrees for 55-60 minutes. Invert onto a wire rack to cool.
Toast bread if desired. Combine olive oil and vinegar in a small bowl; brush oil mixture evenly over 1 side of each bread slice or inside pita pockets. Combine tuna and the rest of the ingredients (except lettuce). Place 1 lettuce leaf on each of 4 bread slices. Top the lettuce evenly with tuna mixture, and cover with remaining bread slices. Serve immediately.
Preheat oven to 350°. Butter Glass Loaf Pan. Melt Butter and put into large bowl. Add the Cottage Cheese. Mix until Creamy Smooth. Slowly add the Bisquick. Add the Sugar. Add the three Eggs, one at a time, mixing well after each. Pour mixture into loaf pan. Bake 350° uncovered, for 40 minutes. Set aside to cool for 5 to 8 minutes. Slice about 8 even slices. Serve with Jam, Preserves or Sour Cream on the side.
Dissolve the yeast in a small amount of water or, if you are using dry yeast, bloom the yeast as the package instructs. Using the 1 or 2 setting on your stand mixer with the dough hook attachment in place, add the water and yeast to the bowl of your mixer. Add the rest of the ingredients. Once the dough is formed to a smooth dough, turn it out onto your work surface. Place the dough into an oiled bowl and cover and place in a warm draft free location. When the dough has doubled in size, punch the dough down by pushing your fist into the center of the dough. Let it rise again and take it out of the bowl. Separate into 3 1-pound loaves. You can place the loaves into loaf pans if you like. Let the bread proof until doubled in size again. Putting them in an oven that has not been turned on is a good place for this. Take the proofed loaves out of the oven and preheat the oven to 400 degrees Fahrenheit. I like to egg wash the bread and then slash it, but you can skip the wash if you like. Bake until golden brown.
In a large mixing bowl, pour 2 cups boiling water over the orange an lemon jello mixes. Stir until dissolved. Stir in tin of frozen orange juice. Add 1 cup of the juice reserved from the mandarin oranges and canned pineapple. Add the drained oranges and pineapple. Pour into mold (or glass dish/decorative bowl). Refrigerate until firm (2 hours or overnight). Unmold and enjoy. Cooking time is actually time spent waiting for gel to set.
Heat the oil on medium heat in a medium skillet and then add the garlic, onions, and zucchini. Stir well and saute for 10 minutes, stirring often, until vegetables are soft. Stir in the salt and pepper then remove zucchini to a bowl. In the same skillet; pour in the green chile sauce, green chiles, and black beans. Stir well to blend then heat through (about 5-7 minutes) until it starts to bubble a little. Remove from heat and serve in warmed flour tortillas with the zucchini then sprinkle with cheese and wrap up burrito-style. Garnish with your favorite toppings like tomato, avocado, and cilantro.
Heat 1 tbs oil in a heavy nonstick skillet over medium heat. Fry scallions and onions 3-4 minutes until soft. Add mushrooms and garlic. Saute over medium high heat 10-15 minutes, until liquid has evaporated. Transfer to a mixing bowl and let cool. Stir in parsley and eggs. Gradually add matzo meal until mixture has enough body to hold together during frying. Add another 1-2 tablespoons matzo meal if necessary. Season with salt and pepper to taste. Heat 2 tbs oil in a heavy nonstick skillet over medium high heat. Form each schnitzel by placing 1 heaping tbs of the mushroom mixture in the hot oil and press with back of a wooden spoon to a 3 inch diameter. Fry 3-4 minutes per side until lightly browned. Drain on paper towels.
Heat oven to 350°F Grease 48 mini muffin cups with shortening or line with miniature paper baking cups. In medium bowl, stir together brownie mix, water, oil, eggs and syrup pouch until well blended. Fill muffin cups about 3/4 full (about 1 tablespoon batter each). Bake 18 to 20 minutes or until toothpick inserted in edge of brownie bites comes out clean. Cool 10 minutes before removing from pan. Cool completely, about 30 minutes. For Ganache: In 1-quart saucepan, heat whipping cream over low heat just to boiling. Remove from heat; stir in chocolate chips until melted. Let stand about 15 minutes or until mixture coats a spoon. Spoon about 2 teaspoons chocolate mixture onto each brownie. Garnish with fresh raspberries.
Stir together all sauce ingredients with a wire whisk. (Alternatively, you can use your favorite sauce!). In another bowl, mix together ham, daikon, cilantro, and green onion. Brush both sides of rice paper with water; let stand until soft and pliable, about one minute. About one inch from one side, place about 1/3 cup of the ham mixture in a band across the rice paper; roll up tightly to enclose. (Cover and chill up to 4 hours, if done ahead.) To eat, place a roll on a romaine spear, garnish with a cilantro sprig, and spoon peanut sauce over top.
Combine all ingredients and mix well. Cover and chill for at least 30 minutes, to blend flavors. Serve with hot or cold fish.
Preheat oven to 350*F. Using a blender, puree the cauliflower, chopped onion, milk, 1/2 c parmesan and the flour; season with salt and pepper. In a small bowl, combine 2 tablespoons parmesan with the breadcrumbs. Spread 1/2 c cauliflower puree in the prepared baking dish. Top with half of the potatoes, then with half of the zucchini. Sprinkle with the half each of the sliced onions and remaning parmesan. Spread half of the remaining cauliflower puree on top. Layer the remaining potatoes, zucchini, sliced onions, parmesan and cauliflower puree. Cover with foil and bake for 45 minutes, then discard the foil. Sprinkle with the breadcrumb mixture on top and bake until golden-brown, about 30 minutes. Let cool for 10 minutes before serving.
Put one cup of water in the bottom of your instant pot. Cover the bottom of an instant pot safe bowl with tin foil and place on a trivet that has been placed on the bottom of your instant pot. Add all ingredients and cover top of bowl with tin foil. Put on instant pot lid and set for 18 minutes on manual high. After time is up, quick pressure release and remove lid. Remove tin foil and whisk immediately until smooth. You may need to set the pot to saute to help.
Boil sprouts until translucent; drain. Boil chicken until tender, and broth is down to 1 cup. Chop chicken into cubes and save broth. Add bouillon cubes to broth. Thicken with cornstarch. Fork stir eggs and add to broth. Add soy sauce. Mix broth with sprouts and chicken. Serve over rice.
Preheat oven to 350 degrees. Beat together butter, olive oil, egg, vanilla, essential oils and confectioners sugar. Combine remaining dry ingredients in a separate bowl. Mix together dry and wet ingredients. Roll into small 1 inch round balls and dip top half into granulated sugar. Bake for 10 minutes.