HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter (in pot or microwave) let cool. Mince garlic. Chop basil. Mix Philadelphia, blue cheese, garlic and basil. Blend until smooth. Add lemon peel, lemon juice and pepper. Add melted butter. Blend well. Cover and chill at least 2 hours. This goes good with crackers or crispy breadsticks (i. e Grisini).
In a blender, combine all ingredients until smooth and frothy. Pour into chilled glasses and serve with strawberry garnishes.
Cook rice, vanilla bean or extract and water until very soft. Let cool, remove vanilla bean (if using) and put mixture into blender or food processor. Blend until very smooth. Let stand for at least 45 minutes, then strain through cheese cloth. Voila! Rice milk!
Preheat oven to 350 degrees. Over medium-high heat, saute the beef, onion, garlic, thyme, basil, salt and pepper until the beef is no longer pink and the onions are translucent. Add the gravy to the beef/onion mixture and stir well. Reduce heat to low and simmer uncovered. In a separate saute pan over medium heat, melt the butter and add the mushrooms. Saute the mushrooms until the butter is almost absorbed. Add the wine and simmer uncovered for 5 minutes. Add the mushroom mixture (with wine) to the beef mixture and simmer uncovered for 10 minutes. Prepare the mashed potatoes according to directions. Add enough milk so they are spreadable. Spread the beef and mushroom mixture in a casserole dish and top with the mashed potatoes. Sprinkle the cheddar cheese over the mashed potatoes and bake uncovered until the cheese is melted. Serve and enjoy. Note: To reheat, cover with aluminum foil and place in a 350 oven for one hour. Those danged mashed potatoes take forever to heat through!
In a medium bowl stir together the flour, brown sugar, baking powder, salt, and pumpkin pie spice. Make a well in the center of the flour mixture. In another medium bowl combine the milk, pumpkin, egg substitute, and oil. Add milk mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Pour about 3/4 cup batter onto grids of a preheated, lightly greased waffle baker. close lid quickly; do not open until golden brown. Bake according to manufacturer's directions. When done, use a fork to lift waffle off grids. Repeat with remaining batter. For Orange Syrup: In a small saucepan stir together the orange juice, honey, cornstarch and cinnamon. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve warm. Makes about 1 cup.
Adjust oven rack to upper-middle position and heat oven to 450 degrees. Place cabbage on baking sheet, drizzle with melted butter, and sprinkle with salt and pepper. Roast until cabbage is browned around edges, 20 to 25 minutes. Meanwhile, pat pork chops dry with paper towels and season with salt and pepper. Heat oil and remaining 1 tablespoon butter in large skillet over high heat until foaming subsides. Cook 3 chops until well browned on both sides, 1 1/2 to 2 minutes per side. Transfer chops to serving plate and cover tightly with foil. Repeat with remaining chops. Discard fat in pan. Add broth and bring to boil, scraping up browned bits with wooden spoon. Reduce heat to medium and simmer until thickened, 4 to 6 minutes. Add pork chops and accumulated juices to skillet. Add cream and simmer until thickened, 2 to 3 minutes. Stir in mustard and season with salt and pepper. Pour sauce over chops and serve with cabbage.
In a large nonstick skillet cook chicken in hot oil over medium heat for 4 minutes. Turn chicken; add zucchini and/or squash; cook for 4 to 6 minutes more or until the chicken is tender and no longer pink. (170degrees) and the squash is crisp tender, stirring squash gently once or twice. Transfer Chicken and squash to 4 dinner plates; spread pesto over chicken; sprinkle with Asiago or Parmesan cheese.
Preheat oven to 375 degrees. Remove white papery skin from garlic head. Do not peel or separate the cloves. Wrap head in foil. Bake for 45 minutes; cool for 10 minutes. Separate cloves. Squeeze to extract garlic pulp. Discard skins. Bring 1 cup water to a boil in a saucepan. Add tomatoes. Cover and removed from heat. Let stand 10 minutes. Drain tomatoes in a colander over a bowl, reserving 1/4 cup liquid. Place garlic pulp, tomatoes, 1/4 cup reserved liquid, oil, and remaining ingredients in a food processor; process until smooth.
Mix all of the ingredients together, except the crumbled Heath bar. Add this on top of the tip when it's done. Serve with pretzels and apples. Tip: Coat the apples with pineapple juice to keep them from browning when presliced or serving. Works better than lemon juice and keeps them sweet!
Cream sugar, eggs, oil, and vanilla. Add dry ingrediants. Beat well. Pour batter into an oiled 9x13 inch pan. Bake at 350 degrees for approximately 30 minute Do not overbake.
In a large non reactive container (we usually use a white trash bag--heavy duty or doubled sacked), combine lemon juice, orange juice, kosher salt, light brown sugar, yellow onions, oranges, jalapenos, cilantro, garlic, chili powder, ground cumin and oregano with 1 gallon water. Stir, squeeze, or shake up to dissolve brine the sugar & salt. Put the turkey under cold running water and rinse. Add the turkey to the brine, cover and refrigerate, turning occasionally, for at least 12 hours and up to 24 hours. Essence: Mix ingredients well and store in an airtight container or jar. Yields about 2/3 cup. Preheat oven to 375°FF. Remove the turkey from the brine and put it breast side up in a large heavy roasting pan and pat dry with paper towels. Rub the turkey with vegetable oil. Sprinkle all sides with 1- 3 tablespoons of Essence. Roast until deep golden brown and an instant thermometer inserted in the thickest part of the thigh reads 165°F., about 1 hour and 45 minutes for breast, and a whole turkey takes about 20 minutes per pound. Transfer to a platter and let stand for about 15 minutes before carving.
1. Use a peeler to thinly slice zucchini into "linguini" noodles. Set aside in a bowl and mix with salt. Let sit for 20 minutes to draw moisture out of the noodles. Drain the zucchini with a clean dish cloth or paper towels. 2. Heat olive oil in a large skillet. Add in chicken breast, salt, pepper, and garlic powder. Cook until no longer pink. Add in zucchini noodles, cherry tomatoes, and dried basil. Cook for an additional minute and remove from heat. Set aside in a bowl. 3. Heat olive oil for for the creamy sauce in the skillet. Add in garlic cloves and cook for about 30 seconds. Add in chicken broth to cool skillet, and reduce heat to low. (This step is important: if skillet is too hot, the Greek yogurt will curdle, so allow it to cool down before adding it in). 4. Add in Greek yogurt, Parmesan, and dried basil. Mix until well combined. Add in the chicken, zoodles, and tomato mixture. Mix together and then remove from heat. 5. Serve and garnish with fresh chopped basil (optional). 6. Enjoy!
Preheat grill to medium-hot. Mix bourbon, honey, mustard and tarragon in bowl; stir well and set aside. Steam or boil sweet potatoes until crisp-tender. Thread 3 sweet potato cubes, 3 pork cubes, 2 peach quarters, and 4 pepper pieces alternately onto each of eight 10-inch skewers. Brush kabobs with honey mixture. Lightly oil grill. Grill kabobs, basting occasionally, 5 minutes on each side or until done (internal temp 155°F). Serve kabobs on a bed of seasoned rice.
Preheat oven to 350°F. In a large skillet, melt butter and oil, and cook onion until tender, about 3-5 minutes. Add potatoes, garlic, salt, and pepper, and cook for 10 minutes more, stirring frequently. Add chopped mushrooms, diced prosciutto (or ham), dried basil, and Italian seasoning, and cook for 5-7 minutes more or until potatoes are tender. Allow mixture to cool for 5 minutes. In a small dish, mix together dry milk with light cream until smooth. Add lightly beaten eggs and cream mixture to potatoes, stirring to mix well, and seasoning to taste with salt and pepper. Lightly oil or grease an ovenproof skillet or casserole dish. Pour egg mixture into pan, and bake uncovered in a preheated 350F oven for 25 minutes at 350°F. Remove pan from oven, and sprinkle frittata evenly with grated cheeses. Return to oven and bake for 15 minutes more, or until cheeses are melted and eggs are almost set. Preheat oven broiler to high, and cook frittata for 1-2 minutes more, or until cheese is lightly browned. Allow to cool slightly before slicing and serving.
Heat oil and brown pork. In large bowl combine all ingredients except broth and gravy mixes. Pour into crock pot. Combine broth and gravy mixes in the bowl and pour over ingredients in crock pot. Cover and cook on low for 8 hours.
Preheat oven to 375F degrees. Mix all dry ingredients into large mixing bowl, thoroughly blend mixture with hands. Add butter, egg, and vanilla. Mix until all is blended. Shape into walnut size balls and place 2" apart on a parchment lined baking sheet. Bake for 12 to 15 minutes. Cool 5 minutes on baking sheet. Remove to racks to finish cooling.
Saute bacon in a large skillet until brown and crisp. Remove bacon and drain thoroughly on a paper towel. Discard all but 2 to 3 tablespoons bacon grease. Add chicken and garlic to skillet with reserved bacon grease. Saute chicken over medium to high heat until lightly brown and thoroughly cooked. Remove chicken to a separate bowl. Season to taste with salt and pepper. Boil pasta according to package directions. Drain. While pasta is cooking, saute tomatoes, wine, Italian seasoning and red pepper flakes over medium heat in the skillet until tomatoes are softened and sauce is reduced and slightly thick. Return chicken to skillet, incorporate into tomatoes, and bring back to simmer. Place pasta in a large serving bowl, add chicken-tomato mixture and blend. Top with grated parmesan and bacon.
Combine all ingredients in a blender and blend until smooth. Serve immediately or store in the refrigerator.
Mix first 7 ingredients in a pitcher and fill with ice cubes. Fill glasses with ice cubes and pour punch into glasses garnish and drink up.
Squeeze spinach to remove liquid. With a mixer, beat spinach, mayonnaise, cream cheese, onion, garlic, one cup of the parmesan cheese, and pepper until thoroughly combined. Mound mixture in a 3-4 cup baking dish. Sprinkle evenly with 2 tablespoons of parmesan cheese and the paprika. Bake in a 350 degree F. oven until hot in center and lightly browned on top, about 25 to 30 minutes. Serve hot to spread on baguette slices.
Place the water, bouillon cubes, pepper, onion, mushrooms, corn, potatoes and carrots in a large kettle. Bring to a simmer over medium heat: allow to simmer 15 minutes. Drain off the broth and reserve: set the vegetables aside. Melt butter in the kettle. When bubbling add the flour, stirring with a whisk until flour is incorporated. Add the reserved broth slowly, stirring constantly until the mixture is smooth. Slowly add the milk or light cream stirring well. Add the reserved vegetables and heat to serving temperature. Add hot water if necessary to thin to desired consistency. Serve hot garnished with bacon bits if desired.
Combine imitation crabmeat, rice, and eggs in a large bowl. Stir in mayonnaise. If salad seems dry add more mayo. Cover and refrigerate 4 hours or overnight.
Recipe says make enough pastry dough for a 9 inch double crust pie then put it in the refrigerator over night. This will make the crust much more flaky and it will roll out easier. Pre heat at 400 degrees. Mix together egg and water to make a egg wash. This will give the crust a rich golden brown color when baked. Mix together in a bowl blueberries, splenda, flour, cinnamon, allspice, salt, then pour into prepared pie crust. Drizzle lemon juice over mixture then drop butter on top of mixture. Add top crust,cut slits in top to vent and brush with egg wash.Cut slits in top crust to vent and bake for 45-50 minutes. Cool at least 2 hours before serving.
Preheat the oven to 400 degrees, or medium heat for the grill Brush 2 tablespoons of the olive oil on the bread slices, and toast or grill until golden brown, about 4 minutes per side. toss the remaining tablespoon of olive oil with the peach slices, the lemon juice, a pinch of salt, and pepper, String the slices on 2 or 3 skewers. Grill the peaches over a medium flame until slightly charred. Remove from the skewers and toss with the shallots. Spread the goat cheese on the toasted bread and top with 2 to 3 peach slices and a marjoram sprig. Serve warm.
Place ham, skin side up, in a roasting pan and bake coverd at 325 degrees for 20 minutes per pound. Add 20 minutes extra. (In this case, 2 hours). Remove ham from the oven. Score fat in diamond shapes. Use a knife to stick the cloves in all over the ham. Combine honey, mustard and orange juice and spread over the ham. Return to the oven and continue to bake uncovered for 20 - 30 minutes more, basting occasionally with the glaze.
Preheat oven to 350 degrees F. Spray a 13 x 9 x 2 inch baking dish with cooking spray. Add water, carrots, butter, and rice mix to baking dish. Place chicken on rice mixture and top with ham. Cover baking dish with foil and bake for 55 to 60 minutes or until liquid is absorbed and thickest pieces of chicken are no longer pink when cut. Place cheese on ham slices and bake uncovered 3 to 4 minutes longer or until cheese melts.
Saute onion, garlic, peppers and bay leaf in 1 tablespoons oil. Add the water, fish, and shrimp. Simmer for 15 minutes or until done. Remove skin and bones, break up fish and shrimps, and strain broth. Simmer ground nuts and dried shrimp in coconut milk for 15 minutes, then strain. Add the fish broth and salt to taste. Bring to a boil, and add manioc to make a fairly thick mush. Cook for 30 minutes, stirring frequently. Add fish, shrimp and 2 tablespoons oil. Make coconut cream pudding thickening the coconut cream with corn starch, adding salt to taste, and putting aside to cool. Serve stew with a"slice" or spoon of the coconut cream pudding.
Preheat Oven to 350F (175C). Mix the olive oil, vinegar, garlic, pepper and salt, and rub the chicken breasts with them. You can also let it marinate for a few hours or overnight. Lay the chicken breasts on a non stick oven pan. Place half of the basil on top of the chicken, then add the cheese on top of that. Slice the tomato into half moons and layer it on the top. Sprinkle the rest of the basil on. Place the pan in the oven, uncovered, and bake for 35-45min, until done.
Mash potatoes with egg yolks, butter and ginger. Whisk egg whites until stiff and fold into mixture. Grease spring form ring tin& spoon in mixture. Combine all topping ingredients. Sprinkle over potato mixture and bake in preheated oven at 180°C for 20 minutes. Delicious as a side serve with roasts and grills.
Combine first 5 ingredients in a salad bowl. Combine dressing ingredients and mix with salad. Refrigerate until ready to serve.
Place a layer of rock salt in the bottom of your baking pan to nestle the clams securely and to prevent the juice from running out when the clams open. Preheat the oven to 400°F. Scrub the clams well and place in prepared pan. Place in the oven until the clams begin to open. Take out of the oven, remove from the shells, reserving the juice. Reduce the oven heat to 350°F. Chop the clam meat well and combine with the clam juice, mushrooms, bacon, parsley, salt and pepper. Add enough bread crumbs to thicken, so that the mixture will hold its shape in the shells. Mix thoroughly and fill the clam shells. Sprinkle with bread crumbs and place a small piece of butter on each stuffed shell. Bake until brown on top, about 12 minutes.
Heat the oil and saute the leeks, carrot, garlic and celery until starting to soften. Dice up the chicken and add to the vegetables, fry for another couple of minutes. Add the cooked barley and broth and bring to the boil, then reduce heat and simmer for 20 minutes. Pour half the soup into a food processor and blend until smooth, then return to the pot and add the chopped parsley. Season to taste and serve.
Steam vegetables until tender (15 minutes) and then arrange vegetables and apples around the edge of a large platter. Meanwhile prepare fondue; toss cheese and flour into a large bowl. Bring the stout, apple juice and mustard to a simmer in a saucepan over medium heat. Gradually add cheese mixture to pan; stirring constantly until cheese is melted and smooth (you may need to thin with some additional stout). Season with salt and pepper, if desired. Transfer fondue to bowl or fondue pot and place in center of platter with vegetables.
I begin by putting my jars and rings in a big pot of water on the stove and bring to a low boil. Leave them boiling slightly till you are ready for them. Have your jar flats ready on the counter along with a damp rag to wipe the rims of your jars after filling. Put peppers, green pepper, garlic, vinegar and sugar in a large pot and mix well. Bring to a boil, stirring often. Boil for 5- 6 minutes. Remove from heat and add Certo and stir. Pour into 1/2 pint jars. As soon as you fill a jar wipe the rim, put a flat in the ring and twist onto jar and invert jar on cloth towel to seal (heat from jar, ring and jelly should seal it). Leave them on the counter for a while to finish sealing. If you notice the peppers settling just give the jar a little shake every once in a while. After they have cooled and sealed (you will not be able to push down on the flat at all) you can turn them over and tighten the rings again and you're done! **NOTE FROM CHEF** One packet of liquid certo will work just fine, the jelly will "looser". I actually prefer it with one packet myself.
Preheat oven to 350°F. Heat oil in a large skillet on medium-high heat. Cook chicken for about 4-5 per side or until browned. Remove chicken and put it in a casserole dish. Mix dressing, jam, and soup mix in a small bowl. Pour over chicken. Bake for 45 minutes or until cooked through. Serve with rice and pour sauce over rice.
Break cooked salmon into pieces into a mixing bowl. (Make sure the pieces are not too small; when you form the cakes the salmon should look like lump crab does in crab cakes.) Set aside. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add red pepper and green onions; saute until soft. Cool a few minutes, then add to the salmon. Add lemon-pepper, salt, 3 tablespoons mayonnaise, Dijon, egg and 1/2 cup panko bread crumbs. Mix gently. If the mixture seems too loose, add more mayonnaise and more bread crumbs. Shape the mixture into patties. When all the patties are formed, place the remaining 1/2 cup panko on a plate. Lightly coat both sides of each patty with panko (use more if needed). Set the panko-coated patties on a plate and refrigerate for 30 minutes. When ready to cook, heat the remaining 2 tablespoons oil over medium heat in the same skillet you used to saute the red pepper and onion. Working in batches if necessary, cook the salmon patties about 3 minutes on each side or until lightly browned. Remove from the skillet; serve on a bed of salad greens. Top with tzatziki, if desired. To make the sauce, stir together all tzatziki ingredients. Chill for 30 minutes before serving.
Place the drained sauerkraut in the slow cooker. Add onion, carrot, garlic, caraway seeds, thyme, bay leaves, juniper berries or gin (if using) and pepper. Stir to combine. Place kielbasa on top of all. Pour in the wine (or grape juice) and broth on top. Cover and cook on low for 8-10 hours. Discard bay leaves and serve.
Half the oranges. Then in a large mixing bowl add the sugar and juice the orange halves. Whisk together the juice and sugar mixture so that the sugar is mostly dissolved. Add in the fresh cranberries. Mix the cranberries so they are lightly coated. Place the cranberries in a baking dish or on a shallow cookie sheet. Bake the cranberries at 350 degrees for about 20 minutes. When they have wilted, broken open and look gorgeous, take them out. You can chill them and serve them later but they are best hot and gooey. So I would bake them right before dinner is ready to be served, and then enjoy! Try using these to make Recipe #513321. .
fry onion in oil till dark brown, making sure not to burn them or you get a bitter taste. Transfer onions and oil to a food processor. Add all other ingredients and process till smooth.
Heat oil in skillet. Mix eggs and vegetables. Pour about 1/4 cup mixture in pan as to make a small 3" omelet; fry till golden brown. Make as many as needed or can save some mixture for later. Cover with sauce and can garnish with chives or chopped green onion. ***For Sauce. Mix the cornstarch,soy sauce,and broth well and heat till thick on stove or cook in microwave for about 2-3 minutes, stirring every minute.
Prepare your jars in advance--sterilize them and keep the jars, lids, and rings warm while preparing the jam. Have all tools ready and handy (ladle, towel, wet cloth, canning jar funnel, etc). Crush berries in a large, non-reactive (such as stainless steel) saucepot. Stir in pectin until dissolved. Bring to a full, rolling boil over high heat, stirring constantly to avoid scorching (reduce heat to medium-high if needed). Stir in sugar. Return to a full, rolling boil and boil for exactly 1 minute (starting from when you can no longer stir the bubbles down). Remove from heat and quickly skim off any foam. You must move quickly at this point to prevent the jam from cooling off too much. Quickly ladle hot jam into hot, sterilized jars, leaving 1/4 inch headspace. Wipe rims with a clean, warm, damp cloth to ensure a good seal. Place lids on jars and screw rings on snugly but not too tight. Flip jars upside down. Let stand upside down for 5 minutes, then turn right-side up again. Let sit for one hour. After one hour, check seals. If any lids are still popped up (there is a bump in the center of the lid that should be down if the jar is sealed, and up if not), then refrigerate and use immediately, or process in a hot water bath for 10 minutes. Store jars in a cool, dark place until ready to use; use within 1 year.
Mix chicken together with the cornflour(4 tbsp), salt and five spice powder (1/2 tsp), toss then dust offexcess cornflour. Mix stock, sugar, soy, sesame oil, vinegar, wine, five spice and pepper together. In a small bowl mix cornflour (2 tsp) and cold water. Heat oil in a wok and when very hot add chicken pieces, a third at a time and fry on a high heat, tossing the chicken to brown all over. As each batch is fried drain on absorbent paper and let oil return to a high heat before adding next batch. When chicken has been fried pour off all but 2 tbsp of the oil. Add chillies, garlic and ginger and fry until garlic and ginger are golden and chillies are dark. Add spring onions and toss for a few seconds, then add stock and bring to the boil. Stir the cornflour and water mixture again to mix smoothly and add to the pan, stirring constantly until it boils and thickens. Add chicken and toss to heat through. Serve immediately with white rice.
Preheat oven 360. In a mixer stand on 2 or 4, cream butter and vanilla, then add in the cream. I do this for about 5 minutes to get creamy texture. On stir or lowest stand setting, Add in the cake flour, icing sugar. Combine until you get a smooth creamy dough. Spoon 2 teaspoons of dough on a parchment line pan. With a clean finger tip, poke a well in the middle of the cookie, spoon 1/2 teaspoon or less bit in of your favorite jam. Bake for about 10-12 minutes until edges begin to get golden brown, like in my picture! Enjoy! :).
In medium bowl, combine eggs, 1/2 cup mayonnaise, horseradish, and bacon. Add salt and pepper to taste. Lightly spread the additional mayonnaise on cocktail bread slices than the sandwich egg salad between. Cover sandwiches with plastic wrap until ready to serve. May be made up to 2 hours prior to serving. Store in the refrigerator.
In a bowl, combine first 5 ingredients. Cover and refrigerate. (If possible overnight). In separate bowl, combine ground beef and seasonings. Mix well. Shape into 4 patties. Grill, covered, (you can also use a toaster oven or broil these) over medium to high heat for 10 to 12 minutes or until meat is no longer pink, turning once. Cut patties into thin slices. Stuff into pitas. Add lettuce,cucumber, tomato, and onion. Serve with yogurt sauce.