HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. Microwave spinach according to package directions. Drain liquid and set aside. Melt butter in medium skillet. Add crab meat and saute for 3 minutes on medium heat being careful not to break up crab meat too much. Remove crab meat, leaving liquid in skillet. In same skillet, stir in flour and cook on low heat until well blended. Add Monterey Jack cheese and cream cheese, stirring on low heat until completely melted. Add Half and Half and seasonings, stirring continuously on medium heat until mixture begins to boil. Remove from heat immediately. Add spinach and crab meat and carefully fold into sauce. Pour into a 9x9 shallow casserole dish or 6 individual ramekins. Sprinikle shredded cheese on top and bake for 10 minutes or until is melted.
Bring to a boil water, sugar, mint and lavender. Boil until sugar is dissolved then remove from heat and let steep 20 minutes. Strain herbs from sugar syrup. Add orange juice, lemon juice, and tea, then chill. Combine punch with chilled club soda just before serving.
In a large pot of salted water, cook the pasta until just al dente. Drain and return to the pot. Cover to keep warm. Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the pancetta and cook until golden brown, 3 to 4 minutes. To the oil in the pan, add the onions and cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the wine, 3/4 teaspoon salt, red pepper, lemon juice, and langoustines and cook, stirring, until the shellfish are pink and cooked through, about 5 minutes. Add the parsley and stir to combine. Add the cooked pasta to the shellfish mixture and toss well to combine. Cook until the pasta is heated through, about 1 minute. Remove from the heat, add the lemon zest, and adjust the seasoning, to taste. Sprinkle with Parmesan. Spoon into individual pasta bowls or onto large plates, and serve immediately.
Sift the flours and salt into a bowl, adding any bran left in the sieve, to the bowl at the end. Make a well in the center of the flour and add the egg white. Gradually beat in the milk and 2/3 cup water, whising hard until all liquid is incorporated and the batter is smooth and bubbly. Heat a nonstick pan with a small amount of oil until the pan is very hot. Pour in just ehough batter to coer the bottom of the pan, swirling the pan to cover the bottom evenly. Cook until the crepe is set and golden and then turn to cook the other side. Remove to a sheet of absorbent paper and cook the remaining batter, makes about 8 crepes. Drain the cherries, reserving the juice. Blend about 2 tbls. of the juice with the arrowroot in a saucepan. Stir in the rest of the juice. Heat gently, stirring , until boiling. Stir over medium heat for about 2 minutes, until thickened and clear. Add the cherries and stir until thoroughly heated. Spoon the cherries into the crepes and fold into quarters.
Drain off and throw away all vinegar from the jug of dill pickles. Cut pickles in disks, do not cut too thin. Return the pickles to the gallon jug and add the sugar to pickles. (It works best of you layer the pickles and sugar a couple to times.) Thghten the lid on jar and turn; shake the jar several times a day until all sugar has dissolved. Add 1 oz. Tabasco and pickling spices and mix well. You can do this by turning jug upside down several times. The pickles will be crisp in a week to 10 days.
put all indgrediants into a large pot & bring to a simmer for about 1 1/2 hours. serve at once.
Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Mix cheese, black pepper, and cayenne pepper in small bowl. Spoon cheese mixture by generous tablespoons in 6 mounds on each prepared baking sheet, spacing 3 inches apart. Using fingers, spread each mond evenly to 2 1/2" round. Bake frico until deep golden brown and crisp, about 12 minutes. Remove from oven. Slide parchment with frico onto ork surface and cool 5 minutes. Slide thin metal spatula under frico to loosen. Cool frico completely on parchment. Can be prepared 1 day ahead. Store in airtight container in single layer at room remperature.
Coarsely chop onion. In a plastic bag, combine the flour, 1/2 tsp thyme and salt and pepper. Shake to mix. Add the pork chops and shake lightly to coat. Remove the chops and reserve the excess flour. In a large skillet warm oil over med-high and add chops. Cook until well browned(about 7 minutes per side). Remove chops and set aside to a plate (cover loosely with foil to keep warm). In same skillet, cook the onion, mushrooms and garlic over med-high heat, stirring for about a minute. Add 1 tbsp of reserved flour and cook until flour is no longer visible (about a minute). Stir in beer, chicken broth and remaining 1 tsp of thyme and bring to a boil. Reduce heat to low, add the pork chops then cover and simmer for 8 minutes, turning chops halfway through. Uncover skillet and cook for another 2 minutes or until the sauce has thickened slightly and the chops are cooked through. Serve with noodles or potatoes.
Mix together all ingredients except breadcrumbs. Place in a baking dish and top with breadcrumbs. Bake at 350 degrees for 20-25 minutes until bubbly.
In a non-reactive dish, stir together sake, mirin, soy sauce, brown sugar, ginger and sesame oil. Add chicken pieces, toss, cover with plastic, and refrigerate for 30 minutes. Add noodles to salted boiling water and cook until done (they should be fully soft, not al dente like Italian pasta). While noodles cook, heat peanut oil in wok or large skillet over medium flame. Remove chicken from marinade and stir-fry for 3-4 minutes. Add marinade, cover and simmer 10 minutes. Add sugar snap peas to noodles. Transfer chicken pieces to a large piece of foil and fold to seal inches Turn up flame under sauce until it thickens to a glaze. Add chicken back to pan (with any accumulated juices) and toss to coat. Drain noodles and peas, and transfer to a serving dish. Pour chicken over the top.
Combine melted margarine and cracker crumbs, mold and pat into bottom of a 13x9x2-inch pan. Beat eggs at high speed until light, about 4 minutes. Add powdered sugar, softened margarine and vanilla. Beat 5 minutes at high speed. Spread mixture over crumbs mixture. Chill 30 minutes. Spread pineapple over cream mixture; arrange bananas over the pineapple, then spread with whipped topping. Sprinkle with pecans and garnish with Cherries. Chill 6 hours or overnight.
Wash and destem the chard leaves; cut into roughly 5" pieces. Mix veggie ground round, spices, and cheese. Taste and adjust as you like. Bear in mind the rice will soak up some flavour and the broth will add salt and acidity. When you are happy, stir in the raw rice. Make little logs of filling on your chard leaves about 2" by 3/4". Roll up like an egg roll (log goes diagonal, fold in 3 sides and roll). Place seam side down in a large pot, pack in tightly. Make 2 layers if needed but you don't want them rattling around and unrolling. Cover with broth (you may not need all the broth, you may need more), and lemon juice. Cover and bring just to a boil. Simmer gently for 20 to 30 minutes or until rice is cooked. Remove dolmades from liquid and serve with tzatziki. Serve broth on it's own or make into lemon drop soup if desired. Can also be used as the liquid for grains or frozen for future use.
Brown the ground chuck and onion in a large deep skillet. Drain the grease from the skillet as well as possible. Add the green pepper to the meat and onion and continue cooking until the green pepper is soft. Add all the remaining ingredients and simmer for 30 minutes. Serve on buns.
Combine all ingredients in crockpot. Mix gently to combine. Cover and cook on LO for 6 to 7 hours.
Place the chuck roast in a very large pot and cover with water. The water level must be at least 2 inches above the top surface of the roast. If you don't have a large enough pan a large soup pot will work, but the water level fills the pan over three-fourths full, and you will have lots of splatters on your stovetop (to alleviate this problem, cover your entire stovetop, except for the heating element you have your pan sitting on, with aluminum foil). It's imperative that you always keep the water level at least 2 inches above the roast. If you use a soup pot, add more water about every 30 minutes! When I cook the roast I USE A LID to partially cover the pot. Bring the water to a boil, and cook for about 3 hours until the meat is tender. (I keep the heat a little lower than medium-high, which is a fairly strong boil. Recently I cooked a chuck roast weighing 4.16 pounds and it took 3 hour and 15 minutes, I'm sure the cooking time will vary according to the weight of the meat and how hard the meat boils). Meanwhile, make the barbecue sauce. BARBECUE SAUCE INSTRUCTIONS: Into a LARGE saucepan thoroughly combine the ketchup, Worcestershire sauce, pepper, chili powder, vinegar, sugar, and onion. Cover and refrigerate for later use. Don't use a medium saucepan because the sauce gets so hot that it can pop out of the pan and can burn your hand. When the roast is done, remove it from the water with a sharp meat fork and place it on a platter to cool slightly. When the roast is cool enough to handle, shred the meat by hand (I shred the beef with a dinner fork, and then pull the larger pieces of meat apart with my fingers). Remove the barbecue sauce from the refrigerator, and over high heat, stirring constantly, bring the sauce to a boil. Remove from heat and cool. Pour the sauce over the meat, and refrigerate for at least 8 hours before serving in order for the sauce flavors to absorb into the meat. When ready to serve, reheat the meat on the stove, in the microwave, or in an electric slow cooker. Serve on buns. Note: I freeze any meat that I don't use up within 3 to 4 days. I use fold-top plastic sandwich bags, placing 1/2 cup barbecue beef in each bag. I then, place all the little bags within a large freezer bag and place them in the freezer. One 4.16 pound beef chuck roast will give you approximately 15 servings (1/2 cup each).
Rinse chicken in cold water, pat dry with paper towels and cut into 1/2 inch cubes. Peal and mince the garlic. Heat 1 T oil in a skillet over medium heat and add the garlic. Saute for 1 minute until garlic is fragrant stirring constantly. Salt and pepper the chicken and add to pan. Cook for 4 - 5 minutes until lightly browned on all sides and cooked through. Remove from pan and let cool. Dressing: in a medium bowl stir the honey, mustard and lemon juice. Whisk in 2 tablespoons of oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside. Use a melon baller to get honeydew balls (or cut into small squares). Peel the kiwis and cut them in half lengthwise and then in slices. In a large bowl combine the chicken with the melon balls and kiwi's, add dressing and gently stir. Arrange on plate over radicchio leaves.
Peel, dice kohlrabi into 1/2 inch (1 cm) pieces. Shred/mince greens. Heat oil over medium high. Add bay leaves, saute 15 - 20 seconds, remove. Stir in garlic, peppers, carom seeds, coriander, peppercorns, turmeric. Add greens. Cook, stirring occasionally, 5-7 minutes. Add diced kohlrabi, stir occasionally, 2-3 minutes. Add water. Bring to a boil over high heat. Cover, boil about 5 minutes. Reduce heat, simmer, stirring occasionally, until tender, 35-40 minutes. Uncover. Add lemon juice, cook until most liquid evaporates and dish is almost dry, about 5 minutes. Transfer to serving dish. Garnish with Garam Masala.
Put flour and seasoning in a plastic bag, add meat and shake to completely cover meat. In a large skillet(with lid)heat oil over medium heat. Add meat and brown on both sides. Remove meat to a plate and then add the celery and onion to the pan. Cook for about 4-5 minutes, until tender. Return meat to skillet, add the water and can of tomatoes and its juice to the pan. Mix the ingredients together and season with salt and pepper to taste, bring to low boil. Decrease heat to low and cover and cook for 45 minutes, stirring several times and adding additional water if needed. Remove meat to a serving platter and keep warm. Use leftover flour mixture and mix with water in a jar, shake until completely mixed. Add flour mixture to skillet with tomatoes and vegetables, a little at a time until desired thickness.
In a food processor, chop onions, pulsing until grated. Add parsley and chop again, using on/off turns. Add ground lamb (ground beef can be substituted) along with cinnamon, saffron, salt and pepper. Pulse until combined and mixture is a smooth paste. Using metal skewers, taking a ball of approximately 2 tablespoons of mixture, place on skewer, press it along the skewer to make an oval of approximately 4-inches long. (It is easiest if you use a grilling rack in case mixture falls off). Repeat with remaining meat mixture. Preheat grill or broiler. Grill skewers for 2 minutes on each side or until crisp on the outside. To serve: on a large serving platter, place warmed pita breads, onion slices, salad greens, hummus and yogurt mixed with mint (if using) and meat. Fill pitas with choice of accompaniments.
Prepare marinade in a large Ziplock bag or in a shallow glass dish. combine mayo, mustard, garlic, salt& pepper. place chicken in the marinade coating it well. Refrigerate for 30 minutes. Line a broiler pan with tin-foil, Spray with oil. Remove chicken from the marinade, Discard marinade. Broil 4" from heat turning once (approximately 16 minutes). Sprinkle parmesan cheese on top, return to broiler until cheese is golden. Serve.
Dissolve the yeast and sugar in 1/4c. of warm water. Sift together 2 1/2c. of the flour, and the 1/2 teaspoon of salt in a large mixing bowl. Form a well in the center of the flour/salt mixture, and pour in dissolved yeast, and the remaining 1c. of water. Mix, adding the remaining 1c. of flour as needed, until the dough leaves the side of the bowl. Dust your clean countertop lightly with flour, and knead for 10 - 15 minutes. Form a ball. Use the oil to grease a clean bowl, and place the ball of dough inside, and cover the bowl with plastic wrap. Let it rise in a draft-free place for 1 1/2 - 2 hours, or until it is double the original size. Punch down, and place on a lightly floured surface. Knead for 4 minutes, and divide into 10 - 12 equal pieces. Roll into balls, and roll out with a rolling pin. Line a baking sheet with parchment paper, and place each pita on top of a floured paper towel, layering them.(paper towel, pita,paper towel,pita, etc -- ). Preheat the oven to 475f., and let them rise for 25 minutes Bake on a cookie sheet for 6 - 10 mins., and when they have cooled for 1 minute, stack them on top of eachother to cool completely.
Cook broccoli til tender. Drain& put in 2 quart casserole dish. Dissolve bouillon cube in water. In 1 quart saucepan, melt butter& add flour. Cook, stirring constantly 1-2 minutes. Pour in cream& bouillon, beating vigorously with wire whisk. Bring sauce to boil& stir til thick& smooth-about 3-5 minutes. Remove from heat& add sherry, lemon juice& pepper. Pour sauce over broccoli& sprinkle with cheeses and almonds. Bake@ 350 for 20 minutes.
Cook the spaghetti in salted boiling water until al dente, about 6 minutes. While the spaghetti is cooking, begin to make the sauce. Mix the tomatoes and mozzarella in a large bowl. Add the best available extra-virgin olive oil, oregano, basil leaves, and salt, to taste. When the spaghetti is ready, remove it from the water and add it to the bowl with approximately 1/2 cup of pasta water. Mix well, and serve immediately.
In a large pot heat oil and add in the onions and bell pepper, cook until softened. Add in the jalapeno and cook 2 or 2 minutes before adding in the garlic. Cook until the garlic is fragrant, about a minute. Add the pork and beef to the pot and cook, breaking up the meat, until no longer pink. Combine the tomato paste, chipotle, chili powder, cumin, oregano, and cayenne to the meat and continue to cook 4 to 5 minutes. The seasoning should completely coat the meat and be fragrant. Poor in the beer and bring to a simmer, allowing the bear to reduce for 2 or 3 minutes. Stir in the tomato puree, diced tomatoes with their juice, and beans with their liquid. Allow to simmer, uncovered, for at least 30 minutes. Salt and pepper to taste before serving.
Prepare rice according to package directions. In a medium microwave safe bowl, mix cranberries,orange peel with vegetable broth and microwave on high for 2 minutes. Set aside. Heat a large sauce pan over high heat and add margarine. Stir in celery,shallots and poultry seasoning. Saute for 3 minutes. Stir in cranberries, orange peel, vegetable broth, pecans, parsley, and rice and cook over medium heat for 3 or more minutes or until liquid is gone.
Boil chicken in water (or broth) until cooked through. Let cool enough to handle, and then shred. Place in large mixing bowl. Saute green pepper and onion in a small amount of butter or oil until pepper is tender and onion is translucent. Add to chicken in bowl. If you have a deep fryer, fill it up and turn it on. If not, heat up 2 inches of oil in a large fry pan over medium-high heat. While the oil is heating, make sauce. Combine cream cheese, sour cream, jalapenos, half and half, and garlic cloves together in a blender. Blend on high speed until smooth. Add half of the sauce mix to the chicken mixture. Add 1/2 cup of cheese to chicken mixture, and stir to combine all together. Place approximately 1/2 cup of chicken mixture on a tortilla and roll up "burrito style". Repeat for remaining mixture. Fry "burritos" in oil until golden brown, turning once if frying in a fry pan. Remove to paper towels to drain. Preheat oven to 325°F. Place chicken "burritos" in a large glass pan (9x13 is recommended). Pour remaining sauce over the top (you can reserve about 3/4 cup, if desired, for serving on the side). Sprinkle with remaining cheese. Place in oven for approximately 15 minutes, or until cheese is melted.
Preheat oven to 425 degrees. Spray a cookie sheet with cooking spray. Combine Bisquick mix, sesame seed and ginger in a one gallon resealable plastic food-storage bag; mix well and set aside. In a small mixing bowl, mix together teriyaki sauce and oil. Coat well the chicken pieces with oil mixture. Place 6 chicken pieces at a time in bag of Bisquick mixture and shake until coated. Before placing on cookie sheet, shake off extra coating. Place chicken pieces in single layer on cookie sheet that has been sprayed with cooking spray. Bake approximately 10-15 minutes or until chicken is no longer pink. Let cool for 5 minutes. In large mixing bowl, combine salad mix, orange segments and pea pods. Arrange warm chicken pieces on salad, drizzle with dressing, and toss to coat.
In a Dutch oven, with lid, heat oil over medium-high heat and saute celery, carrots, onions, garlic, and bell pepper. Cover and simmer gently for 5 minutes, stirring every now and then to make sure vegetables are not sticking. Add meat to vegetables and brown slightly. Add cumin, orange zest and tomatoes; stir and cover pot and simmer for 30 minutes, stirring occasionally. Add black beans and simmer, uncovered, for 15-30 minutes more, until stew is nice and thick. Season to taste with pepper.
Cream together cream cheese and preserves. Fold in Cool Whip. Chill for 30 minutes to set.
Drain cherries and pineapple, reserving 1 1/2 cups juice in a saucepan (if necessary, add water to equal 1 1/2 cups). Bring juice mixture to a boil over medium heat; stir in gelatin, and cook, stirring constantly, 2 minutes or until gelatin dissolves. Remove from heat, and stir in 1 cup cold water. Chill until consistency of unbeaten egg whites (about 1 1/2 hours). Gently stir in drained cherries and pineapple. Pour mixture into an 8-inch square baking dish or 8 (2/3 cup) molds. Cover and chill 8 hours or until firm. Dollop with mayonnaise, and garnish, if desired.
Put chicken in baking dish sprayed with cooking spray. Combine Diet Coke and salsa; mixing well. Pour over chicken. Bake at 350 degrees F. until chicken is done, about 30 to 40 minutes.
For pork, combine all but the salt in a large plastic zipper bag. Marinate in refrigerator, turning the bag occasionally, for 2 hours. Remove pork and discard marinade; sprinkle pork evenly with salt. Grill pork over indirect heat for about 20 minutes, or until internal temperature reaches 155°. Let stand 10 minutes. Slice crosswise. For salsa, combine all ingredients in a medium bowl and toss gently. Serve immediately with the sliced pork.
In a bowl, whip the egg whites. Slowly add the sugar until stiff peaks form. In another bowl, whip the cream until stiff and fold into the egg whites. Fold the thawed raspberries (syrup included) into the cream mixture. Add the lemon juice. Divide into individual serving dishes and chill until ready to eat.
In a saucepan heat oil over medium heat. Add chopped onion and crushed garlic; saute 3 minutes. Add sliced mushrooms and 1/4 cup of the cilantro.Reduce heat to low; saute 10 minutes. Add pepper, worcestershire sauce and wine; simmer 5 minutes. Add remaining cilantro, simmer an additional 5 minutes. Serve over steak, pasta, rice or potatoes.
Cook pasta to aldente stage, put in strainer, do not rinse and set aside to completely drain. Heat large saute pan, add olive oil, onion, sweet red peppers, hot crushed red pepper flakes and garlic. Saute on low until soft, not brown. Place in a small bowl and set aside. In same pan, brown sausage until cooked through. If not using Jimmy Dean Sausage, remove any excess fat. Return vegetable mixture back to pan and add tomato sauce, basil, salt and pepper to taste. Bring to a boil, lower heat and simmer 10 minutes. Grease 2 quart casserole, put 1/2 of the pasta, cover with 1/2 of the meat/sauce mixture, lay slices of 1/2 of the zucchini, sprinkle 1/2 of the cheese, repeat with a second layer of pasta, meat/sauce mixture, zucchini slices, ending with the remaining cheese. Bake covered in 350 degree oven for 30 minutes, remove cover and bake until lightly brown, about 10 minutes.
Pour the scotch into a blender and start adding ingredients, I added them in the following order; blending in between each addition (including a blend for each egg) Choclate essence, vanilla essence, cream, eggs, condensed milk. Pour into a container (recipe makes approx 1 litre). The recipe I adapted from suggests that you can store for up to 2 weeks, so I'm going to suggest you follow some very sound advice.
Steep lemon balm leaves in boiled water for 20 minutes. Strain Add honey Cool to room temperature. Before serving, add ginger ale or carbonated water and ice. Enjoy!
To prepare the dressing, place tomato in a blender or food processor fitted with the metal blade and process to a textured pure. Add remaining ingredients and pulse to just combine. Arrange the tomato and cheese slices in alternate layers on 4 small plates. Spoon the dressing over and serve immediately.
Break bread into pieces, place in bowl and add cold water to barely cover; soak for about 5 minutes. Drain bread and squeeze out as much of the water as possible with you hands; crumble the bread into a large bowl. Add the tomatoes, cucumber, onion and basil; season with salt and pepper, Add the oil and the vinegar and mix well to combine. Taste and adjust the seasoning; chill salad in the refrigerator for about 1 hour before serving, enjoy.
In a large mixing bowl, combine the ground meats, onions, carrots, and spices. Mix well. Add in the eggs, milk, bread crumbs, and mix well. Place half of the mixture on a greased, shallow baking pan. Place hard boiled eggs (without shells, of course) end-to-end in a line through the loaf. Place remaining amount of mixture on top and form into a loaf with your hands. Place strips of bacon atop loaf in an attractive criss-cross pattern. Bake at 350 F for 90-120 minutes, depending upon how thick you have formed the loaf.