HumbleIntelligence/food-ner-1-Million huggingface dataset:
I usually have the chicken already cooked, but if you don't, cook three breasts of chicken. Put water on for the pasta (again, if you don't already have this in the freezer). While those two things are cooking, put the oil in a large skillet, shred the carrots and zucchini. Toss them along with the garlic into the pan and saute. By the time the carrots and zucchini are done, your pasta and chicken should be done as well. Toss it all together in the skillet along with the sour cream, mozzarella, parmesan, and romano cheeses. Let it sit for a few minutes to let the cheese melt and serve!
Set a pot of the water on high heat to boil, add a pinch or two of salt (to add flavor and help the water boil faster). When the water begins to simmer, set a large saute pan on med-high heat with the oil in it. When the water boils, add the tortellini's to the water and set the timer for 7 minutes. By now the oil should be ready (you'll hear little popping sounds). Add the peppers, zucchini, scallions, asparagus, and garlic to the oil and stir, evenly coating the vegetables. Saute for about two minutes. Add the tomatoes, salt, pepper, and Italian seasoning. Saute for another minute or two, or until the tomatoes are beginning to get soft. Add the wine and reduce until most of the wine has evaporated, leaving enough to coat the vegetables and a little extra for the pasta. Set the pan aside and cover to keep it hot. The timer should have gone off for the tortellini. Check it by tasting one, if it feels a little tough to chew, it needs a little more time. Strain the tortellini well, then add it to pan, stirring over low heat for about a minute to absorb some of the sauce. Serve in a large bowl and sprinkle the Parmesan cheese liberally over top. Garnish with the parsley sprigs, or sprinkle freshly chopped or dried parsley over and around the bowl. If you have made crustinies, placing a few around the bowl (3-4) adds a nice touch.
Combine water, sugar, cornstarch, salt, onion, garlic, bell pepper, Italian seasoning, and gelatin in a small saucepan. Whisk to dissolve cornstarch, then set pan over medium/low heat. Heat mixture until boiling, stirring often. When mixture begins to boil, cook for 1 additional minute, stirring constantly, then remove from heat. Add vinegar and dry buttermilk to saucepan and stir. Transfer dressing to a covered container and refrigerate--preferably overnight--before serving.
Place tomato paste in pan or bowl and gradually stir in water. Add remaining ingredients and heat to dissolve chicken base or bouillon. If you want reconstituted soup, you can add an additional 12 oz. of milk (my preference) or water. If you use the milk, you may want to add 1/4 t. baking soda to the condensed mixture and heat both before adding tomato mixture to milk to prevent curdling.
Cook rice in beef broth according package directions for serving size; set aside. Melt butter in a large skillet over medium heat. Add almonds; stir until lightly browned. Add the onion and bell pepper; cook for 2 minutes or until tender. Add rice beans, white pepper and tarragon. Stir until thoroughly heated. Serve.
get doritos chips and cottage cheese (dose not matter how much). dip the doritos in cottage cheese and engoy.
Dissolve coffee in boiling water, then dissolve the marshmallows in the hot coffee. Refrigerate to cool. When cool, fold in Cool Whip. Line a buttered bowl or mold with ladyfingers. Pour the marshmallow mixture into the bowl. Top with grated chocolate. Chill for 3-4 hours until firm. Unmold onto serving plate.
Chop the red pepper into two inch strips. Reserving about 1 Tbsp of juice, drain canned pineapple. Mix juice and dressing. Toss with slaw, pineapple, and red pepper. Add cashews just before serving. Add grilled chicken if desired for a main dish. Raspberries or strawberries are great with this, too.
Preheat broil/grill. In a shallow bowl whisk together the olive oil and balsamic vinegar, add the tomatoes and mix gently, set aside. In a small bowl mix together: mayonnaise, cheese, basil, oregano and black pepper. Spread this on the 4 slices of toast. Place on a baking sheet and broil until the cheese is melted and bubbly. Remove from the broil, top with the (drained) tomato slices and then with the rest of the Parmesan cheese, return to the oven and broil for approx 5 minutes. Serve open or closed.
Mashed Potatoes: Boil potatoes in salted water till tender. Drain and mash with the butter, mayonnaise and milk. Season with salt and pepper. Set aside. Prepare Tomatoes: Cut tops off of tomatoes. Save lids as a garnish. Scoop out insides of tomatoes, leaving outer layer intact. Discard seeds, and dice pulp for use in filling. Sprinkle inside of tomatoes with salt, and invert onto paper towel to drain. Let sit inverted while you prepare filling, at least 20 minutes. Pre heat oven to 350 degrees Fahrenheit. Prepare filling: Over high heat brown beef, carrots, onions, garlic and cook until golden brown, 8-10 minutes. Stirring often. Add the diced tomatoes that were set aside, salt, balsamic vinegar, pepper, oregano, and basil and stir in cook 2 more minutes. Add 1/2 cup of the mashed potatoes to the meat mixture and mix in, using as a binder. Stuff each of the hollowed, tomatoes with 1/4 of the filling, mound 1/4 of the mashed potatoes on the meat filling. Fork the potatoes so they have a texture: pour evenly the butter on each: then sprinkling the cheese. Place on parchment paper in a baking dish. Bake for 20 minutes until hot and then broil tops just to brown. Garnish by placing un-baked tomato top "lids" back on tomatoes at a slight angle, garnish with fresh basil or green onions.
Mix together all ingredients. Stab meat with fork. Marinate meat several hours or overnight. Grill or Broil.
Combine all ingredients and chill until ready to serve. ***Diced apple chunks can be added for an extra crunch. I'd use a tart apple, like a Granny Smith.
Saute green onions and garlic in sesame oil until tender, about 5 minutes. Add cabbage, bell pepper, carrots and mushrooms and saute until vegetables are crisp-tender, about 5 minutes. Add vegetable broth to saucepan; heat to boiling. Stir in noodles; return to boiling. Reduce heat and simmer, uncovered, until noodles are just tender, 1-2 minutes. Season to taste with salt and pepper.
Chop dates roughly and place in a heavy pan with the ghee. Cook over medium heat, stirring often, until dates soften, and are combined with the ghee. spread half the date mixture in a 9 in (23 cm) square pan. Sprinkle walnut pieces over the dates, pressing them in lightly. Place remaining date mixture on top, spreading it evenly. Sprinkle evenly with toasted sesame seeds, pressing them on lightly. Leave until cool and cut into small squares or diamond shapes. Store in a sealed container and serve as a sweetmeat.
Rinse and clean the mackerel. Pat dry. Set aside. Saute the leeks or onions, carrots an celery root in butter until tender-crip. Add the fish and broth. Stir in salt and pepper to taste. Bring to boiling over high heat. Reduce heat to low and simmer slowly until fish is tender, about 6-8 minute. Garnish with parsley before serving. Serve with hot crusty garlic bread and a chilled Chablis.
Cook spinach according to package directions; drain well. Spread spinach over bottom of lightly greased 13x9-inch baking dish. Cook noodles according to package directions; drain. While noodles are cooking melt butter in medium saucepan; blend in flour until smooth. Add milk, salt, and pepper; cook and stir over medium heat until mixture thickens and boils. Stir a little hot mixture into sour cream; return to pan. Add SPAM(R) and peas or mixed vegetables. Combine sauce and noodles; pour over spinach. Sprinkle with paprika. Cover and bake in 375°F oven 20 minutes. Uncover and bake 20 minutes longer.
Place ingredients in order of appearance in a blender. Blend on high for 1 minute. Enjoy!
Cook ground beef until no longer pink, then drain. Stir in diced tomatoes, diced tomatoes with green chilies, sugar, salt, and pepper. Cook for 5 minutes. Add tomato paste and bay leaf, and simmer for 30 minutes. Cook the egg noodles according to package directions; drain. Combine cooked noodles, chopped green onions, and sour cream until well blended. Place noodle mixture in bottom of a 13 by 9 inch baking baking dish lightly coated with cooking spray. Top with beef mixture; sprinkle evenly with cheeses. Cover with aluminum foil and bake at 350° for 35 minutes. Uncover and bake 5 minutes more. Enjoy! If you want, you can garnish it with fresh parsley sprigs!
cut polska kielbasa into 1/2 inches to 1 inches slices. set aside. combine rest of ingredients in large pan and bring to a boil, stirring occasionally. turn down to a simmer, add kielbasa. simmer for 1 hour until tender. serve and enjoy!
-Sift flour, baking soda, and salt together. Set aside. -Cream butter and sugars on low until smooth and lump free (about 3 minutes). -Add vanilla and eggs. Beat 15 seconds or until fully incorporated. -On low, add flour mixture. Beat until just incorporated (will look a tad different than your traditional cookie dough mix at this point). -Add chocolate. -Refrigerate dough for 1 hour (I've done 30 minutes before and been okay) or measure out dough by spoonful and freeze. -Preheat oven to 350 -Line pans with Parchment Paper. -For fresh dough: Bake 12 minutes, turning pans halfway (and rotating). -For frozen dough: Bake 17 minutes. -Cool for one minute and transfer to wire rack (if they make it there!).
Flake tuna well and add mayo, tomato paste, and salt and pepper. Best if you mix in the food processor. Mix gelatin and boiling water. Add to tuna mixture, mixing well. Place in pretty bowl or fits perfectly in Tupperware mini jello mold. Refrigerate overnight. Turn out of mold onto bed of lettuce. Goes great with crackers or bread.
Pour a goodly amount Pickapeppa over cream cheese on a small serving plate. Top with a generous dollop of red pepper jelly.
mix dry ingredients, add butter and mix until crumbly. add milk, vanilla and eggs, mix until blended, do not over mix. grease an 8" square pan. mix blueberries, sugar and zest and put in pan. top with cake batter. cook 45 - 50 minutes at 350. sever warm or cold.
Peal the mangos and separate the pulp. With a food processor or blender, make a puree with the pulp. You need 1 1/2 cup of mango puree. Put it aside. Using a fork, mix the water and the unflavored gelatin and let it settle a few minutes. Meanwhile, in a small saucepan, mix the yolks with the lemon juice and 1/4 cup of sugar. Stir constantly for about 4 minutes until it thickens and bubbles. It must not boil. Add the gelatin and stir 30 seconds more at medium heat. Place the mixture in a bowl and mix it with the mango puree and the ginger. Let it cool. Beat the egg whites with the salt until stiff. Add the remaining sugar (1/4 cup) and beat until it gets firm. Softly, mix the egg whites with the mango mixture. Fill the pie crust and refrigerate about 4 hours.
In a large skillet melt butter with oil over medium heat. Add in kosher salt, garlic and crushed chili flakes (if using) cook stirring for about 1 minute (do not brown the garlic). Add in asparagus and cook for about 8-10 minutes turning the spears to ensure even cooking. Season with freshly ground black pepper. Sprinkle with Parmesan cheese.
Melt butter and mix with graham cracker crumbs. Line the bottom of a 9x12-inch pan. Sprinkle chocolate chips, butterscotch chips, coconut and walnuts evenly over the crumb crust. Drizzle condensed milk over all. Bake at 350°F for 30 minutes. Cool before cutting--refrigerate for 2 hours.
In a small bowl, combine the strawberries with the lemon juice and 1/3 cup of the sugar; stir gently and allow the strawberries to macerate in the juice for 2 hours. In a medium bowl, use a hand mixer or whisk to combine the milk and granulated sugar until the sugar is dissolved, about 1 - 2 minutes on low speed. Stir in the heavy cream plus any accumulated juices from the strawberries and vanilla. Turn the machine ON, pour mixture into freezer bowl through the ingredient spout and let mix until thickened, about 25 - 30 minutes. Add the sliced strawberries during the last 5 minutes of freezing. Optional - allow to ripen in the refrigerator for 2 hours.
Combine all ingredients in a bowl in the order listed up to the pumpkin puree. Add the rice milk, stirring slowly. Add more or less depending on desired consistency. Pour batter into a greased 8 X 8 baking pan. The batter may be thick and you may need to gently shimmy the pan in order to have it spread out entirely. Bake in an oven pre-heated to 350F degrees for 30 minutes. You may want to check it at 25 minutes if you a) used a different sized pan or b) made the batter slightly thinner.
Season the chicken with salt and pepper. Heat 2tbs of the oil in a flameproof dish then brown the chicken on all sides. Remove the chicken to a plate. In a food processer or with a blender whizz the chopped onion, tomatoes, ginger and garlic into a rough paste. Fry the sliced onion in the remaining oil until softened then add the spices and fry for a further minute until fragrant. Add the paste and fry for another few minutes to soften. Return the chicken to the dish with the squash, broth, sugar and vinegar. Bring to a simmer then cook for 30 minutes until the chicken is cooked through. Lift the chicken out and stir in the cherries then continue simmering the sauce to thicken while you shred the chicken into bite sized chunks. Stir the chicken back into the sauce and season with salt and pepper. Mix the red onion, lemon zest, mint and feta. Scatter over the dish then service with couscous and yoghurt.
Mix melted butter, Worcestershire sauce and lemon juice. Dab sauce on shrimp and arrange on broiler pan. Broil 6 to 8 minutes, just until done. Serve 7 on each plate garnished with a sprig of parsley and a lemon wedge.
Preheat the oven to 350 degrees Fahrenheit. Butter a 10 inch springform pan. (I found that buttering the pan was unnecessary since the cookie is quite buttery.). In a mixing bowl whisk together the flour, sugar, finely ground blanch almonds, and salt or pulse ingredients together in a food processor. Cut the butter into the dry ingredients then about halfway through sprinkle in the extracts and continue to cut until the mixture is fully incorporated and starts to come together, there should be no dried crumbs. Or alternatively you can pulse the butter into the dry ingredients in a food processor. Squeeze the mixture to form pea to 1 inch size clumps of dough. Gently press about 1/4 of the crumbs into bottom of the springform pan. Sprinkle the rest of the mixture evenly over the top. Bake until the cookie starts to turn pale golden, about 20 minutes. Then lower the temperature to 300 and continue to bake for 20 more minutes until the cookie is dry and crisp. Cool on a rack and release from the springform before serving. Place on a platter and dust with powdered sugar if preferred.
Place baking sheet on the grill. Add the water. Spread 1/2 the seaweed on the cookie sheet. Place lobster, clams, mussels and shrimp on top of the seaweed. Slice the lemon thin. Sprinkle the lemon slices over the seafood. Cover with the rest of the seaweed. Turn grill on low and close the cover. Lobster bake should be done in about 20- 25 minutes or when the clams and mussels are open. Serve with 1 c melted butter.
Stir juice and sugar in medium saucepan over medium-high heat until sugar dissolves. Add all remaining ingredients and bring to a boil. Reduce heat to medium, simmer until mixture is reduced to 3 cups, stirring occasionally about 15 minutes. Cool. Cover and chill.
DECONSTRUCTED CHEESECAKE: Whip mascarpone in a stand mixer or with electric mixer until softened and creamy. Add stilton and whip until incorporated. Add whipping cream and whip until incorporated. NOTE: it's OK if the mixture is a little lumpy with bits of Stilton. Add dollop to tiny ramekin or just add to the serving plate. Refrigerate and serve chilled. SOURCHERRY AND THYME SAUCE: In a saucepan over medium high heat, combine the cherries, thyme and Port. Bring to a boil. Reduce the heat to medium and simmer until thickens slightly, about 2-4 minutes. Remove from heat. Let cool to room temperature before using. ALMOND CRUNCH: Preheat oven ot 350°F. Whisk the egg white by hand until frothy. Add almonds, orange zest, sugar and salt. Toss to combine well. Transfer to a baking sheet, lined with parchment paper and spread mixture out in a single layer. Bake in oven until golden and crisp, about 15-20 minutes, until golden brown and crisp. Cool. ASSEMBLY: To serve, add the following to individual plates, ramekin filled weith the deconstructed cheesecake garnished with a sprig of thyme, a spoon of the sauce and a piece of the almond crunch - Simply Delicious!
In large skillet add some Olive Oil and fry onion slices until tender and golden brown. Add the garlic and sautee for a minute or two. Pour into bowl and set aside. Salt and pepper each side of the pork chops. Fry in skillet until brown on each side (add oil as needed, but not too much). Add the onions back into the skillet. Add the wine and water, bring to boil. Reduce heat to medium low, cover and simmer for 30 to 35 minutes. About 15 minutes before the meat is done, bring a big pan of water to boil and add pasta. Cook until al dante. Drain and place back in pan. Take the pork chops out of the skillet and place on a plate. Pour just a little of the sauce and onions on top of the chops. Pour the remaining sauce and onions over the pasta and mix well. Serve pasta with parmesan cheese on top. If you want to"spice it up some", add some crushed red pepper to the chops while they simmer in the sauce.
Boil the millet in the vegetable broth and simmer for about 20 minutes. Take pot off the heat pot a lid on and let cool. Slice or dice the vegetables (cucumber, tomatoe, and peppers)and put into a salad bowl. Carefully fold in the cooled millet. Crumble the feta cheese over top. Whisk the remaining ingredients for the dressing and pour over the salad.
Remove the stalks from the mushrooms and chop. Sautee the onion, garlic and chopped mushroom stalks in olive oil until the onion is soft, then remove from the heat. Mix the breadcrumbs, parsley, herbs and cheese together. Add the wine and melted butter to the saucepan, then add the dry ingredients. Season to taste with salt and pepper. Lay the mushrooms on a greased baking sheet and mould a large spoonful of the mixture into each one. Bake at 180C/350F for 20 mins, until the stuffing starts to turn golden. Serve on a crouton of fried bread (ideal for not wasting the delicious juices), or on a bed of mixed leaves (rocket works well), or both.
In a skillet over medium heat, saute the sausage with the onion and garlic. Dump into a crock pot and stir in the rest of ingredients. Cook on low for 6 to 8 hours.
Alternate the mint, kiwi and pineapple through the hopper. Then squeeze in the lime juice, stir and drink.
In a mixing bowl, combine the chicken stock, sour cream and salsa. Season with salt and pepper. Mix well. Spread 1 cup of the sour cream mixture over the bottom of the prepared pan. Spread 1/4 cup of the Roasted Pork filling over 1/4 of each tortilla. Roll the tortillas up firmly. Place the tortillas, seam side down, next to each other in the prepared pan. Spread the remaining sour cream mixture over the rolled tortillas. Cover the pan with parchment paper and aluminum foil. Place in the oven and cook for 10 minutes. Remove the foil and continue to cook for 15 minutes. Remove from the oven and cool slightly before serving. Place 2 of the enchiladas in the center of each serving plate. Spoon some of the pan sauce over the top of the enchiladas. Crumble the cheese over the top. Garnish with the cilantro. Serve warm. For the Roasted Pork and Caramelized Onion Filling:. In a large saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute until the onions are caramelized, about 8 to 10 minutes, stirring constantly. Remove from the heat and cool completely. When the pork is cool, remove any excess fat and the bone. Shred the meat into bite-size pieces. In a mixing bowl, combine the pork, onions, chilies and cheese. Season with salt and pepper. Mix thoroughly.
Mix all ingredients together and refrigerate. Flavors blend well if allowed to sit 3-4 hours.
Cook pasta according to package directions. Preheat oven to 350 degrees Fahrenheit. In a large bowl, combine all ingredients except 3/4 cup cheese and mix well. Spoon into a greased 13x9-inch baking dish. Top with remaining 3/4 cup of cheese. Bake uncovered, 25-30 minutes or until hot and bubbly. Let stand 10 minutes.
Peel the bananas, cut into large slices, and place them in a large saucepan with the water and vanilla. Bring to a boil and cook 15 minutes. Drain the fruit, setting the vanilla bean aside. When the bananas have cooked, puree in a food processor. Add the starch and scrape vanilla seeds into the mix. Mix thoroughly so that the mixture is smooth and creamy. Fill a buttered casserole dish with the poe, and place in a 300 degree oven for 30 minutes. Remove poe from oven and cut into small pieces. Serve with the coconut milk or cream and sugar.
Melt chocolate chips in the microwave for a minute, stir, then cook for another minute and stir (if it still needs more time then do more until the chips are melted... BUT DO NOT BURN!). Cube cream cheese and add to the white chocolate. Mix with beaters until smooth. Fold in whip cream until completely incorporated. Pour into graham cracker crust. Refrigerate for 4 hours or until firm.
Boil together the vegetables, potatoes, chicken, and onion. Put in a casserole pan. Put on top the cans of cream of chicken soup. Mix and put on top of the soup the jiffy mix, eggs, and the milk. Bake on 350°F for 35-40 minutes.
Combine and mix all ingredients and use your preferred amount to pre-season your favorite barbecued/grilled, baked, broiled or pan-fried meat or fish. NOMZ.
Cook bacon strips in deep saute pan over medium heat until browned, but not crisp. Drain any excess fat. Add tomatoes. Add herbs. Stir to combine. Simmer. Cook pasta. When pasta is ready and sauce has reduced to desired thickness (add water if it is getting too thick too soon) drain pasta and add pasta to sauce. Stir well. Serve with freshly grated parmasian cheese.
Warm the milk on low heat in a medium-sized saucepan. Once warm, add the garlic, salt, onion powder, and bouillon cubes, and continue to heat on low heat, stirring occasionally. Peel and de-vein the shrimp. Fill pasta pot with enough water to boil the fettucini and heat on high (eventually to a boil). Add the olive oil to the pasta pot. At the same time, raise the heat on the milk mixture to medium, add the cheese, and gradually stir in the corn starch. Try to avoid clumping. Adjust heat as necessary to gently bring the sauce to a boil. The goal is for both to finish at about the same time. Use additional corn starch if necessary to adjust thickness of sauce. Ensure you allow it to boil momentarily between addtions to allow it to congeal sufficiently. Add the shrimp to the sauce and allow the sauce to gently boil for approximately 7 or 8 minutes with the shrimp in it. When the pasta pot is at a boil, add the fettucini, ensuring all of it is submerged, and continue to boil it to completion. Bear in mind that fettucini cooks much faster than spaghetti, so avoid overcooking. I generally remove it as soon as possible after it loses the rubbery texture (assuming you started with dried fettucini as opposed to fresh made). Strain, but do not rinse the fettucini and divide onto dinner plates in suitable portions. Pour the shrimp/sauce mixture onto the pasta portions, being careful to equally divide the shrimp!, and serve.