HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a bowl, stir together the first 5 ingredients. Add in the pistachios; toss to coat. Arrange nuts in a single-layer on a lightly greased 15x10 inch jellyroll pan. Bake in a 350° oven for 20-25 minutes, stirring after 10 minutes. Arrange in a single layer on waxed paper; let cool. Store in airtight container.
Boil the chicken in water (in appropriate size pan) until cooked through. Take the chicken off the bone and set aside the broth. In a saucepan, heat oil over medium heat. Saute garlic, onion and garlic for about 2 minutes. Add the chicken and saute for another 2 to 3 minutes. You may add more oil to help prevent the chicken from sticking to the bottom of the pan if you wish. Season with fish sauce and salt. Add chicken stock and papaya, then bring to a boil. Add spinach. If it seems a bit bland, add more salt or fish sauce to taste. Cover and remove from heat. Let it stand 5 minutes to let the spinach cook from the soup's heat. Serve with rice.
Preheat oven to 350 and spray 9x9 (recommended) or 8x8 baking dish with cooking spray. Melt butter in a medium sized saucepan over low heat. Add baking chips and peanut butter, stirring over low heat until melted. Remove from heat. Immediately stir in splenda, sugar and vanilla. Beat in egg and then the two egg whites. Add the flour and stir for about one minute, until batter becomes smooth and glossy. Stir in mini chocolate chips. Spread into prepared cake pan and bake for 20-25 minutes for a 9x9 dish or slightly more for an 8x8 dish - brownies are done when moist crumbs cling to a toothpick inserted in the middle. Don't overcook (toothpick will come out clean) or they will be dry. Cool on a wire rack. To make topping: using an electric mixer combine creamy peanut butter and powdered sugar until you have coarse crumbs. Scraping down sides when necessary. On medium-high speed, beat in evaporated milk (or milk) one tablespoon at a time until mixture is smooth and spreadable, although not runny. This is not a frosting, the consistency should be rather thick and sturdy. Spread over cooled brownies. Plate brownies, then drizzle sugar-free chocolate syrup over brownie before serving for an elegant brownie dessert or drizzle onto uncut brownies, cutting will create a different look each time! Measurement is a guesstimate - I just squeeze it right out of the bottle. Store leftovers in refrigerator.
To use dried beans in this recipe, they must be fully cooked before you begin. You should soak kidney beans in lots of water overnight, then drain. Cover them by 2 inches with fresh water, do NOT add any salt, and gently boil them for 1 hour. Adding a bit of kombu (seaweed) to the water while they cook will improve their digestibility. To use canned beans, look for one that doesn't have any salt listed in the ingredients. Before using, rinse and drain the beans. Mash the cooked kidney beans and season. Add flour as needed to bind them together. Form this into small balls, and bake at 350 degrees F for 20-30 minutes. Saute the garlic in olive oil, then add the tomatoes and seasonings. Leave this to simmer. Bring a pot of lightly salted water to a boil and add the noodles. They will take about 10 minutes to cook. Drain the noodles, and stir in a small amount of tomato sauce with them. Serve with more sauce and topped with 3-4 'meatballs'.
Combine pineapple juice and sherbet in punch bowl. Fill punch bowl the rest of the way up with soda. (This takes about 1 1/2 two-liter bottles in my punchbowl.). Enjoy!
Combine the shortening, sugar, salt, yeast, and 2 cups of the flour in a large bowl and cut with a pastry cutter. Beat 2 eggs in a 2-cup measuring cup, then fill cup to the 2-cup mark with hot water; pour over the dry mixture. Slowly knead in the remaining 3 cups flour until dough is a smooth elastic consistency. Cover bowl loosely with plastic wrap and let rise for 20 minutes in a warm oven. Then pour the dough onto a floured surface. Knead. Flatten with hands into a large pizza shape. Cut with pizza cutter into 16 triangle-shaped slices. Roll up from the wide end to the point. Place the rolls in two greased 9x13-inch pans, bending into crescent shapes and leaving space for the rolls to double in size. Let rise in a warm (but not hot!) oven at least 20 minutes or until doubled. Remove from oven. Preheat oven to 375°F Bake the rolls for 20 to 30 minutes, depending on how brown you prefer. When done, immediately brush with the melted butter.
Preheat oven to 350°F. In a medium skillet, combine 2 tablespoons olive oil and red onion. Cook over medium heat until onions are beginning to soften. Season with salt and pepper and transfer to a roasting dish. In the same skillet, combine tomatoes and balsamic vinegar. Cook over medium heat until the tomatoes are beginning to soften. Transfer to roasting dish with onions. In a medium bowl, gently toss Portobello mushrooms with 1 tablespoon olive oil. Transfer to roasting dish with other ingredients. Add white wine. Place roasting dish in oven and bake for 20-30 minutes. Remove from oven and let mixture cool to room temperature. In a small saucepan, combine butter and thyme springs. Cook over low heat until butter is melted. Remove from heat and discard thyme. Brush one side of each slice of bread with butter. Place slices buttered side down on a clean surface. Top half of the slices with 1/4 cup provolone cheese and 1/4 cup Monterey jack cheese. Top cheese with mushroom mixture, dividing evenly between the slices. Top with remaining bread slices. Heat a griddle (or frying pan) to medium high heat. Place sandwiches on griddle to brown. Flip after 2 minutes to brown other side and cook until golden brown and cheese is melted. To serve: Cut in half and serve with a cup of soup.
Add all ingredients to the blender and blend at a high-speed until smooth(about 20 seconds). Pour into a glass and enjoy.
Preheat oven to 450°. Place chicken legs and thighs onto a full half size baking pan and coat with the salt, pepper and seasoning blend. Pour in the bottle of the bbq sauce, maple syrup and catsup and blend together. And let it stand for 30 minutes. Place into the oven for 50 minutes. Remove and let the chicken rest for 15 minutes before serving. Before serve pour in the 1/4 cup Mrs. Butterworth maple syrup and top with minced green onions.
Preheat oven to 350. In large skillet over medium high heat saute' zucchini in 1 tbsp margarine or butter for 3 minutes or until tender-crisp. Remove from skillet and set aside. In same skillet, prepare the rice-a-roni according to pkg. directions using remaining 2 tbsp margarine. In large bowl comgine rice mixture, zucchini, cheeses, eggs and pepper. Spoon into lightly greased 2 quart casserole pan. Bake for 25 minutes or until knife inserted in center comes out clean.
Heat oil in skillet and saute' onions until soft. Turn off heat and stir in cream cheese, spinach, pecans, and seasonings. On a lightly floured surface, roll dough out into a 9" x 12" rectangle. Carefully transfer to a baking sheet covered with parchment paper. . Spread filling mixture in a 3" line down the center of the dough, to within 1" of ends. Make 3" cuts on the diagonal on either side of filling, at 1" intervals. Moisten the ends of each strip, and alternately fold strips at an angle across filling, tucking ends in well under the strip below, to form a "braid" effect. Let rise in warm place for about 30 minutes. Brush surface with melted butter and bake at 350 for 25 minutes. Serve with German-style mustard if desired.
Stir the sugar into the hot water till the sugar dissolves. Add sugar-water and vanilla to soymilk and mix well. Enjoy in black tea, for breakfast and desserts.
After cooking the rice, combine all the other ingredients with the rice in a large bowl and stir until combined. Pour mixture into a foil-lined 9 x 13 pan. Sprinkle remaining 1/2 shreeded cheese on top. Bake at 375 F for approximately 35-40 minutes, or until cheese and the top is beginning to brown. *If you added extra beans, veggies, or your salsa was watery, this could lengthen cooking time. Allow casserole to rest and cool for about 10 minutes to make slicing easier. ~ Store leftovers in fridge or freeze squares in individual sized containers in the freezer for your a homemade, fast, "tv dinner".
combine and mix all ingredients except bacon chips cover and refrigerate for 2 hours or more. Sprinkle bacon chips into salad before serving.
Drain all the juice from the sauerkraut and discard, then mix drained sauerkraut with all the remaining ingredients, combining well. Cover and refrigerate for one hour before serving, to let flavours blend.
Clean silverskin from lamb and rub with miso and thyme. Refrigerate overnight. Brown bones in the oven. Meanwhile in saucepot, brown onions and garlic. Deglaze with red wine and let reduce. Add in 1 1/2 cups chicken stock and 1/2 pint blackberries; let simmer. Add in browned bones and reduce until slightly thickened. Season and strain. Place remaining blackberries in nonreactive pot with white balsamic and sugar. Reduce to thicken and strain. Place pistachios in remaining chicken stock; season with salt and simmer until nuts are softened. Break maitakes into bite sized chunks. When time to serve, saute mushrooms in one teaspoons olive oil and butter with salt and pepper. Wipe miso off of lamb, season and brown all sides. Place in oven for a few minutes then let rest. Mix together olives, shallot and remaining olive oil. To Serve, place mushrooms on plate. Top with sliced lamb and spoon of tapenade. Place a few pistachios on each plate. Pour spoonful of sauce on top and drizzle with blackberry gastrique.
wash chicken wings, pat dry. In a bowl combine the crumbled crackers or bread crumbs. herbs and cheese. Add seasonings and mix well to blend. Melt butter. Dip chicken wings, first into melted butter and then into the crumb coating. Arrange chicken wings in lightly oiled baking pan. Bake at 375 for 30 minutes or until lightly browned and done.
Coat a large nonstick skillet with cooking spray. Place hash brown patties in skillet; cook over medium heat on first side until golden brown, about 7 to 9 minutes. Flip patties; cook until golden brown on second side, about 5 minutes more. Meanwhile, coat a second large nonstick skillet with cooking spray; heat over medium-low heat. In a large bowl, beat together eggs, egg whites, bacon, scallion, hot pepper sauce, salt and pepper; pour into prepared skillet and then increase heat to medium. Let eggs partially set and then scramble using a spatula. When eggs are set, but slightly glossy, remove from heat; cover to keep warm until hash browns are finished cooking. To assemble stacks, place 1 hash brown patty on each of 4 plates. Top each with 1/4 of egg mixture and serve with 2 teaspoons of ketchup. Season to taste with salt and pepper, if desired. Yields 1 stack per serving. Finely diced turkey bacon makes a nice alternative to the Canadian bacon in this recipe. Just make sure to cook the bacon before adding it to the eggs (could affect points values).
Preheat the oven to 350 degres F. Spray two 8" round pans throughly with cooking spray. Sift the flour, baking powder and salt together and set aside. Melt the 3/4 cup butter and 10 caramels, until liquid and integrated. I usually do this in the microwave but it can be done stovetop. Do not burn. Mix the brown sugar and the caramel butter mixture with an electric mixer until well integrated. Add the eggs one at a time and beat well, until smooth and lighter in colour. Mix in the flour mixture until blended and then beat at high speed for three or four minutes until batter is smooth and light in colour. Mix in the carrots and pecans until well blended and spread evenly between the two cake pans. Bake for about 30 minutes until browned and just pulling away from the sides of the pan. Cool cakes on racks. Melt 1/4 cup butter, 3 tablespoons brown sugar and 15 caramels until smooth (about 2 minutes in microwave, don't forget to stir!) Mix the melted caramels with the icing sugar and 3 tablespoons milk with an electric mixer until smooth. If required add an extra tablespoon milk to reach a good consistency for the icing. Spread icing on top of one cake layer, top with the other layer and cover sides and top evenly with the remaining icing. Melt the butterscotch and chocolate chips together (about 1 minute in microwave) stir well until smooth (heat longer if required). Spread a thin layer of chocolate mixture over the top of the cake (if desired let a bit drip down the sides as decoration).
In a tall glass, start by placing 1 lrg scoop of frozen vanilla yogurt & drizzle 2 tbsp chocolate syrup over it. Repeat the same process w/the 2nd scoop of frozen yogurt. Fill the glass by slowly pouring Club Soda, Tonic Water or Sprite Zero over the yogurt & chocolate syrup (I use Sprite Zero). Serve w/a long-handled spoon & enjoy! NOTE: For those of you able to ignore "hip health" & who want to dress this up a bit, feel free to top w/a dollop of whipped cream & even add some chocolate shavings as options, but it's a treat for me w/o them.
In top of double boiler, warm peanut butter over low heat. Butter 2 large baking sheets. Butter sides of a heavy 3 quart pan, combine sugar, corn syrup, and water . Cook and stir over medium high heat till it comes to a boil -- Clip candy thermometer to side of pan and cook till mixture reaches 275* (about 15 minutes). Reduce heat to medium and add 2 tbls butter stirring just until melted. Add peanuts and cook and stir for 5 more minutes until candy starts to turn brown and thermometer reads 295*. Remove from heat and remove thermometer Quickly sprinkle baking soda over mixture stirring constantly. Stir in vanilla.gentlly stir in warmed peanut butter.till it is well combined. Immediately pour candy onto prepared sheets.working quickly spread as thin as possible. When cool, break into pieces.
Cook the pasta according to the package directions. Drain pasta; rinse pasta with cold water. Drain again. In a large saucepan melt margarine or butter. Add onions or leeks, bell pepper, mushroms and garlic. Cover and cook about 5 minutes or until onions are tender, stirring occasionally. Stir in flour and aniseed. Add the milk and chicken broth all at once. Cook and stir until thickened and bubbly. Stir in Parmesan cheese. Stir in the cooked pasta, spinach, and prosciutto. Spoon the mixture into a 2-quart casserole. Cover and bake in a 350 degree F oven for 25 to 30 minutes or until heated through. Let stand about 5 minutes. To serve, stir gently and top with chopped tomato.
Sprinkle baking soda over chopped dates in a bowl. Cover with boiling water and cool for 1 hour. Prepare toffee by heating heavy cream in a saucepan and set aside. Heat 1/2 cup butter or margarine and brown sugar in a medium saucepan to a boil and cook for 2 minutes while stirring. Remove from heat, stir in cream and set aside. Heat oven to 350 degrees. Grease a 13x9-inch baking pan. Beat 1/2 cup butter and sugar in a mixer bowl until fluffy. Add eggs and beat 1 minute. Alternately beat in self-rising flour and date mixture, beginning and ending with flour. Pour into prepared pan. Bake for 45 minutes. Cool in pan for 1 hour. Pour toffee over cake in pan.
Hash Browns: Follow package directions to prepare tater tots for 4 people. Set cooked hash browns aside. Heat oven to 350 degrees F Line a baking sheet with paper towels. Wet mixture: In a medium bowl whisk together wet ingredients, add chicken, making sure to coat evenly. Allow chicken to marinate for 20 minutes. Attach a deep-frying thermometer to the side of large heavy-bottomed pot or dutch oven, heat over medium-high, to 325 degrees F While oil heats, in a medium bowl, whisk together dry ingredients. Reserving the marinade, remove the chicken to a plate. Whisk the egg into the marinade. Dip the chicken into the egg mixture, one piece at a time, shaking off excess egg mixture. Dry Mixture: Dredge chicken pieces in flour mix, making sure to coat evenly on both sides. Repeat the breading process (egg mixture to flour mix) one more time, set chicken aside. Once oil is heated, cook chicken until golden brown on each side, about 2 to 3 minutes. Chicken should be opaque in the center. Place cooked chicken on prepared baking sheet to drain. Scrambled Eggs: In a medium bowl, whisk together eggs, milk, and salt, until pale in color and frothy. Generously spray a small rimmed baking sheet (9'x13'). Pour egg mixture into the prepared baking sheet. Sprinkle with cheese. Cook until slightly wobbly, but set in the center, about 6 to 8 minutes, rotating pan halfway through. Cover with cutting board for 4 minutes or until egg is set, but still tender. Using a wooden spoon gently toss eggs until lightly scrambled. Slice chicken into 1/2- inch strips. Evenly divide the hash browns, scrambled eggs, and chicken among the tortillas. One at a time, fold the bottom edge of each tortilla up and over the filling, fold in each side edge to form an open pocket, then fold down that edge. Serve Hash Brown Scramble burritos with jalapeno salsa on the side.
Whisk first 6 ingredients to blend in 8x8x2-inch glass baking dish. Add pork and turn to coat. Let stand at room temperature 1 hour or cover and refrigerate overnight, turning occasionally. Preheat oven to 350°F Transfer pork to rack set in roasting pan; reserve marinade. Roast until thermometer inserted into center registers 150°F., about 55 minutes. Let stand 15 minutes. Strain marinade into heavy medium saucepan. Add cream and juices from roasting pan. Boil sauce until reduced to 1 1/2 cups, about 15 minutes. Season with salt and pepper. Slice pork; arrange on platter. Drizzle some sauce over. Serve, passing extra sauce separately. Serves 4 to 6.
Blend all ingredients until smooth and creamy. Use as a dip, a spread, or a topping.
Heat oven to 350°F Coat a small baking dish (big enough to just hold fish filets) with nonstick cooking spray. Cook the sweet potatoes in boiling, salted water for about 10 minutes or until just tender when pierced with a knife. Meanwhile, mix together the butter with the garlic, harissa, lemon zest, cilantro, salt and pepper. When the potatoes are ready, drain thoroughly, mash with the ginger and salt and pepper; keep warm. Place the fish in baking pan, season with salt and pepper, then spread half the butter mixture over each fillet. Bake for about 8 minutes until just cooked through. Serve with the mashed sweet potatoes.
Preheat oven to 350°F (175°C). Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash. (I used larger squash so discarded the seeds - warning the squash is very liquidy in the center so I drained it a bit after scooping. Mince the reserved squash. Combine remaining ingredients in a bowl with the minced squash, mixing well. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil. Bake for 15 minutes in the preheated oven, or until squash are heated through.
Wash all produce as necessary. Divide your half-head of napa lengthwise into 3 or 4 sections and knife-shred crosswise to yield strips about 1.5 inches long by 1/4 inch wide. Divide your bok choy stalks lengthwise into 1in sections if necessary and slice thinly. Knife shred the green leaves to match the napa. Mix dressing ingredients and let rest for 5 minutes to blend the flavors. Toss together all salad ingredients with the dressing. Garnish with pecan halves and thin rings of apple if desired. Note -- Other artificial sweeteners, honey, sugar, etc. may be substituted for the Splenda if you prefer. Note -- Can add chunks of cooked ham or other cooked meat to make into a main-dish salad.
Debone the chicken into bite size pieces. Slice the sausage into bite size pieces. I usually use 2/3 the chicken and 1/2 the sausage depending on how much meat you like in your gumbo. Brown the sausage. Cook the rice. Add the chicken stock, kitchen bouquet, pepper, water, gumbo base and chicken meat to the sausage. Cover and bring to a boil. Reduce heat, stir and simmer 20-25 minutes. Add salt, pepper, and hot sauce to taste. TIP: Can use brown or white rice. Recipe can be multiplied easily for larger parties. And freezes beautifully. TIP: Oak Grove products can be found at Walmart or other Grocers in the South or the following website link: Oak Grove Smokehouse Gumbo Base - Cajun Supermarket.
Preheat oven to 375 degrees. In a large bowl, cream together shortening, butter, brown sugar, white sugar, peanut butters and vanilla until smooth. Beat in the eggs until well blended. In another bowl, combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by tablespoonfuls onto ungreased cookie sheets. Bake for 8-10 minutes, or until just light brown. Cool and store in an airtight container.
Bring 6 quarts water to a boil in a large stockpot for the noodles. Meanwhile, toss the pork with 1 tablespoon of the soy sauce, rice wine, and a pinch of pepper to combine and set aside. In a separate bowl, whisk the remaining 2 tablespoons soy sauce, oyster sauce, sesame paste, vinegar, and a pinch of pepper together until smooth, then whisk in the broth; set aside. Heat the vegetable oil in a 12-inch skillet over high heat until shimmering. Add the pork mixture and cook, breaking up the meat with a wooden spoon, until the pork is in small, well-browned bits, about 5 minutes. Stir in the garlic, ginger, and pepper flakes and cook until fragrant, about 30 seconds. Stir in the broth mixture, bring to a boil, then reduce to a simmer over medium-low heat and cook until slightly thickened, about 3 minutes. Off the heat, stir in the sesame oil; cover and set aside. While the sauce simmers, stir the noodles into the boiling water and cook, stirring constantly, until the noodles are tender, about 4 minutes for fresh noodles or 10 minutes for dried linguine. Drain the noodles, divide them among individual bowls, then ladle a portion of the sauce over the top. Sprinkle with the scallions, the bean sprouts and ground Szechuan peppercorns, if using, and serve.
In a large saucepan, combine the corn cobs with the onion, garlic and water and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the broth is well-flavored and reduced to about 2 cups, about 40 minutes. Strain the broth into a heatproof bowl, discarding the solids. Return the broth to the saucepan and bring to a boil. Simmer over moderate heat until reduced to 1 cup, 7 to 10 minutes. Add the corn kernels and heavy cream and bring just to a boil, then stir in the cornstarch mixture and simmer over moderate heat until thickened, about 3 minutes. Transfer the mixture to a blender and puree until smooth. Strain the puree through a medium sieve set over a bowl. Stir in the Butter Buds and season the sauce with salt and pepper; keep warm. Set a rack over a baking sheet. Put the rice flour in a pie plate. In another pie plate, beat the egg with the milk. Season the shrimp with salt and pepper and dust them in the rice flour, tapping off the excess. Dip the dusted shrimp in the egg, then dredge again in the flour; transfer to the rack. In a large saucepan, heat 1 1/2 inches of vegetable oil to 350°. Add half of the shrimp to the oil and fry until golden and crisp, about 2 minutes. Using a slotted spoon, transfer the shrimp to a paper towel-lined baking sheet and season lightly with salt and pepper. Repeat with the remaining shrimp. Transfer the shrimp to a platter and garnish with chives and lime wedges. Spoon the sauce into a bowl and serve right away. MAKE AHEAD The sauce can be refrigerated overnight. Reheat gently before serving.
Mix all ingredients except chicken. Allow chicken to marinate for several hours. (Can be prepared the night before.). Bake for 30-40 minutes at 350F in sauce. Can be cooked on grill & goes great on sandwiches.