HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook pasta according to package instructions. Add broccoli for the last 2 minutes of cooking pasta. Drain well and transfer to a large bowl. Meanwhile, in a large frying pan, add olive oil, garlic, onion and mushrooms and saute' for about 2 minutes, stirring occasionally. Now add sliced zucchini and continue to saute' for another 2 minutes, stirring occasionally. Add chicken broth, oregano and red pepper flakes and cook for 1 minute. Reduce heat to medium, add tomatoes and cook for 5 minutes, stirring frequently. Stir in spinach and lemon rind; cook covered for 2 minutes or until spinach is tender. When done, add cooked mixture to pasta/broccoli and toss to coat well. Season to taste with salt and pepper. Sprinkle with parmesan cheese. Serve immediately.
Line pie pan or shallow pan with foil, stir together pecans, coffee liqueur and seasoned salt. Bake at 300°F, 12 to 15 minutes stirring twice, until toasted. Set aside. If made ahead, store in sealed container. Combine cranberries and juice, cover and microwave on HIGH 30 seconds, let sit 5 minutes. Finely chop cranberry mixture in food processor. Stir together cranberry mixture and vinaigrette. Toss together cranberry vinaigrette, banana slices and orange sections. Line 4 plates with spinach and onion; top with banana orange mixture. Sprinkle toasted pecans over salad.
Combine cake mix, pudding mix, water, Hawaiian Punch, eggs and oil in large mixing bowl. Blend; beat at medium speed with mixer for 4 minutes. Stir in coconut. Pour into greased and floured 10-inch tube pan; bake at 325°F. for 1 hours Cool completely before frosting. Frosting: Combine cream cheese with confectioners' sugar and pineapple. Blend well until smooth and creamy. Spread over top and sides of cake.
Shake pepper and thyme on chicken breasts. Melt butter in skillet and brown the chicken (do not cook all the way thru because you are still going to put it in the oven). Set aside in a baking dish and preheat oven to 375 degrees. In a saute pan, melt butter and saute onion and poblano peppers till soft. Take 3/4 of the onion and pepper mixture and place in blender along with a dash of salt. Add sour cream and whipping cream to reach a thick consistency (about 1/4 of the carton). Turn on blender and puree, leaving some of the texture- set aside. Place chicken breasts in a baking dish, squeeze lime juice on each breast, then pour the pureed mixture over them. Take the remainder of the peppers and onion and place them on top of the chickens. Cover the top with cheese and lightly sprinkle thyme on top of everything. Place in the oven uncovered for 25 minutes- the cheese will be starting to brown by then. Serving suggestion: With rice!
SOUP: In dutch oven, melt butter over medium heat. Add onions and salt, cover and cook until softened, stirring occasionally about 15 minutes. Uncover and cook until caramelized, about 30 minutes more. Stir in flour; cook 2 minutes. Stir in remaining ingredients. Simmer, partially covered about 30 minutes. Remove bay leaf. Cool and refrigerate till next day. CROUTON BREAD SLICES: Preheat oven to 375°F Mix olive oil with garlic powder and brush both sides of bread slices with the oil mixture. Place on baking sheet and bake 12 minutes, turning once, until bread is slightly toasted. Set aside. TO SERVE: Preheat broiler. On stovetop, heat soup to a simmer. Ladle soup into 4 broiler safe bowls. Top with french bread slices and cheese. Place bowls on baking sheet and broil 4" from heat until cheese is bubbly. about 2 minutes. Garnish with fresh chopped parsley. PASTRY PUFF VARIATION: Preheat the oven to 400°F Roll out one sheet of puff pastry and sprinkle with half the Gruyere cheese, fold into 3 and roll out again. Cut out 4 lids. Divide the soup among ovenproof soup bowls. Sprinkle the remaining cheese on top of soup and cover with the pastry lids with a little egg wash seal. Bake the soup in the oven for 15 minutes or until the cheesy puff pastry is golden in colour and well risen.
Heat oven to 350*. Grease and flour a 9 inch loaf pan. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into lg mixing bowl. Add brown sugar, eggs, and all remaining ingredients. Mix until throughly combined. Pour into pan. Bake for 55 minutes, or until a pick comes out clean. Cool on wire rack.
Soak the raisins in warm water for 3 minutes, then drain. Heat the olive oil in a skillet, add the pine nuts and garlic. Cook for 1 minute, then add the sherry and boil for 1 minute. Add the spinach and paprika and toss well to coat with the juices. Cook over low heat for 5 minutes. Remove from heat, then add the drained raisins, salt and pepper to taste and serve!
Make The Crust: Preheat the oven to 350°F with rack in middle of oven. Stir together all crust ingredients and press evenly onto bottom and 3/4 inchs up side of tart pan. Bake until firm, about 10 minutes. Cool on a cooling rack 15 to 20 minutes. Make The Filling: Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. In another bowl whisk together eggs, vanilla, and salt, then stir into melted chocolate. Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on cooling rack, about 1 hour. Make glaze: Bring cream to a boil and remove from heat. Stir in chocolate until smooth, then stir in corn syrup, then warm water. Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour. Cooks' note: Best to serve the tart the day it is made. However it can be made, without the glaze, 1 day ahead and chilled. Bring to room temperature before glazing to serve.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell peppers, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and garlic; saute 20 minutes or until tender. Stir in wine, basil, and oregano; cook 1 minute. Sprinkle fish with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper; arrange fish over bell pepper mixture. Cover, reduce heat, and simmer 10 minutes or until fish flakes easily when tested with a fork.
Combine first 3 ingredients in large bowl and mix together with spoon. Combine oil, eggs& vanilla extract, beat slightly and then add to dry ingredients, stir well. Stir in pecans and mix well. Stir in chocolate morsels if you choose to add these and mix well. Drop by teaspoonful on ungreased cookie sheet. Drop about 2-inches apart. Bake at 325°F for 12 minutes or until lightly browned.
Trim the outer leaves of the Brussels sprouts and cut an X in the bottom of each. In a large pot of boiling salted water, cover and cook the Brussels sprouts until tender-crisp, about 6 minutes. Drain and chill under cold water, then drain well. In a large nonstick skillet, toast the mustard seeds over medium heat, stirring, until aromatic and the seeds begin to pop, about 3 minutes. Add the oil, onion, garlic, salt and pepper. Cook over medium-high heat until softened, about 2 minutes. Add the Brussels sprouts, stock, mustard and lemon juice and cook, tossing occasionally, until heated through and the Brussels sprouts are coated, about 2 minutes.
In a large pot, barely cover pork with water (not too much water) and cook on high until pork turns a grey color and is tender. Strain all the water out real well and set pork aside. Bring 1/2 of the stock (discarding other 1/2 of stock) to a boil and slowly add cornmeal, stirring to avoid lumps. Return meat to the cornmeal mixture and mix thoroughly. Continue to stir over medium heat for additional 30 minutes. Add all of the seasonings and again mix thoroughly. Pour into either loaf pans or loaf baking dishes and immediately chill in refrigerator. To serve, slice in 1/2 inch thick slices and fry in a skillet, being careful not to burn the scrapple. You may or may not wish to serve with ketchup on top of the individual slices. Scrapple is an excellent addition at your breakfast with eggs and fried potatoes.
Preheat oven to 350°F. Put carrots and apple sauce in to food processor, mix until it has the consistency of baby food. Set aside. Sift all dry ingredients together. Stir oil, eggs, and carrot mixture together until well blended. Add wet ingredients to dry ingredients, fold gently until blended. Add raisins and nuts mix gently. (Be careful not to over mix, or the muffins will be rubbery). Pour into well greased muffin tins, bake 20-25 minutes or until toothpick come out clean. Cool completely then top with icing if desired.
Mix; egg, milk worcestershire sauce, salt, pepper & celery seed together, add corn flakes, mix well. Add ground beef and pork, mix well. Pack mixture into a 9x5x3 loaf pan, cover with ketchup and bake at 350 for 1 hours.
Mix brownie mix of your choice up as directed on package. Put batter in paper cupcake liners 3/4 full. Insert unwrapped reese cup in center of batter. Bake at 375 for 20 minute.
On a medium-hot grill, roast the peppers or chiles, turning occasionally, until completely charred (about 10 minutes). Place charred peppers in a paper or plastic bag to steam for a further 10 minutes to loosen the skins. Peel peppers, then cut a slit down the length of each and remove the seeds & membranes. Stuff each pepper with the cheese. Secure with toothpicks to hold the peppers closed. Using heavy foil, wrap the peppers so that a packet is formed that will hold in any juices. Grill the packet until heated through (about 10 minutes). Allow packet to cool for 5 minutes. This will give the cheese time to harden us and make the peppers easier to handle. Remove toothpicks and serve warm.
Fit a food processor with the steel blade attachment. With the motor running, drop garlic through the feed tube and process until minced, then add carrots and mushrooms and process until finely chopped. Turn it off, add onion, and pulse until roughly chopped. Cook beef in a large straight-sided skillet or Dutch oven over medium-high heat, breaking it up with a wooden spoon, until no longer pink, 3 to 5 minutes. Stir in the chopped vegetables, thyme, salt and pepper and cook, stirring often, until the vegetables start to soften and the mushrooms release their juices, 5 to 7 minutes. Stir in water, 1 1/2 cups broth, noodles and Worcestershire sauce; bring to a boil. Cover, reduce heat to medium and cook, stirring occasionally, until the pasta is tender, 8 to 10 minutes. Whisk flour with the remaining 1/4 cup broth in a small bowl until smooth; stir into the hamburger mixture. Stir in the sour cream. Simmer, stirring often, until the sauce is thickened, about 2 minutes. Serve sprinkled with parsley.
Dissolve yeast in 3 tablespoons warm water and set aside. Place Crisco and salt in hot water. Let it stand until lukewarm. Beat eggs. Add in sugar. Add Crisco and yeast mixtures. Stir in 2 cups flour. Beat well with spoon. Then add the remaining flour. Place in a bowl. Cover and refrigerate over night. About 1 1/2 hours before serving: With rolling pin, roll out dough into four rounds, each 1/4 inch thick. Spread with soft butter. Cut pie-shaped wedges and roll, starting at larger end. Let dough rise on greased cookie sheets in a warm 200 deg. oven until raised. Heat oven to 400 deg. and bake rolls for 6 minutes.
Place the yogurt in a yogurt strainer or a mesh strainer lined with a paper coffee filter, place in refrigerator and allow to drain for several hours or overnight. Preheat oven to 375 degrees, lightly brush the tart shells with egg white and bake for 5 minutes, cool completely. In a blender container, combine the cottage cheese, drained yogurt, sweetner, vanilla and cinnamon. Divide evenly into the tart shells, place in refrigerator and allow to set for 2 to 3 hours. Place the fruit spread in a small microwave safe bowl and warm; mix the sliced strawberries and fruit spread, cover and refrigerator. When ready to serve, spoon the strawberry mixture on top of the tarts and enjoy.
Preheat Grease to 360 degrees. In a bowl or pie plate or even a plastic bag place your cornstarch in and add a filet of your favorite fish. Close the bag and shake to coat the fish. Beat your eggs in a bowl and run the corn starched filets through the eggs. Mix your Corn Meal, Corn Flour, All Purpose Flour and Cajun Seasonings together in a Bowl, Pie Plate or a plastic bag and run your corn starched, egged filets through the flour mixture. Close the bag and shake to coat the fish. Fry for 5 minutes for an average sized filet.
In a large saucepan, bring 4 cups of chicken broth to a boil. Stir in rice, celery, onion, and garlic. Reduce heat; cover and simmer for 20 minutes. Meanwhile, in a Dutch oven, combine 2 remaining cups of chicken broth, tomatoes, chicken, kielbasa/polish sausage, green pepper, thyme, pepper, bay leaves, liquid smoke and cayenne pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine flour and water until smooth; gradually stir into chicken mixture. Stir in shrimp. Cook, uncovered, 4 - 6 minutes or until shrimp just turn pink and gumbo is thickened. Discard bay leaves. Remove rice from the heat and let stand for 5 minutes; stir in parsley. Place 1/2 cup rice in a bowl, and serve 1 cup of gumbo over the top.
Deseed and clean ancho chili pods. Soak for 1 hour in hot water. Drain and grind. Reserve. Place pork and beef cubes into a large stock pot. Fill with water to cover meat. Bring to a simmer over medium high heat. Add jalapenos, garlic, salt, cumin, ancho chili pod paste and pepper. Bring to a boil. Reduce to a simmer and cook until meat is done. Add chili powder and mix all ingredients well. Simmer for 20 minutes. Remove from heat and thicken with Masa roux.
Note: Do not used waxed cucumbers. Wash cucumbers, dry off and remove the ends. Score the skins with the tines if a fork, dragging it the length of the cuke; repeat all the way around. Slice cucumbers very, very thin. Place in a bowl; sprinkle with salt and sugar. Add vinegar and press slightly with back of a spoon. Cover and refrigerate overnight. Keeps well in a covered jar. The end result is similar to an uncooked pickle.
Combine paprika, celery salt and ginger and rub over chicken. Heat oil in a large skillet over medium-high heat. Brown chicken lightly. Remove from pan and set aside. Add sherry, black bean garlic sauce, soy sauce, garlic, mustard and chili garlic sauce to pan. Mix well and bring to a boil over medium high heat, stirring to blend. Reduce heat and add onion, pepper, mushrooms and 1/4 cup walnuts. Return chicken to pan. Cover and cook on low for 1 hour, or until chicken is tender and vegetables are cooked. Combine water and cornstarch. Stir cornstarch mixture into pan. Increase heat to high and bring to a boil. Reduce heat to medium and cook, stirring, until sauce is shiny and slightly thickened. Stir in remaining walnuts and serve.
In dutch oven, brown roast in oil. Add onions and saute briefly. Add broth; cover and cook on low for 2 hours;,add more broth if necessary. Add all other ingredients. Bring to a boil. Reduce heat to low and cook for 1-1/2 hours more.
Preheat oven to 400 degrees. melt butter. combine butter, eggs, cream cheese and onion. Add to dry Jiffy mix. Combine until fully incorporated and no lumps are visible. Pour into greased 9 x 13 pan. Bake for 30-35 minutes or until gold brown and center is done.
Preheat the oven to 400 degrees F. If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender. Toss the carrots with minced dill or parsley, season to taste, and serve.
Heat oil to medium-high heat in a medium skillet. Pound chicken breast into thin cutlets, rinse and pat dry. Season chicken with salt, pepper and garlic powder. Cook 5-7 minutes per side until done, remove and drain on paper towels. While chicken is cooking, bring large stock pot to boil and cook penne pasta. Cool bell pepper and mushrooms in the skillet after removing the chicken and let the chicken rest 10-15 minutes. Let chicken rest 10-15 minutes, then dice into bite-sized pieces. Drain cooked pasta and place back into large stock pan. Add chicken, stewed tomatoes, bell pepper, mushrooms, raw green onion, parmesan, garlic and a splash of olive oil for moisture. Salt and pepper to taste and serve!
Put veggies and cheese into a large bowl. Mix mayo, yogurt and Ranch powder to make the dressing and pour over veggies. Mix well and chill.
Preparation for Alfredo Sauce: Combine ingredients in saucepan, cook on LOW and stir until it looks and feels like Alfredo sauce. Please never boil this! Remaining Ingredients: Preheat oven to 375. Spray rectangular casserole dish or Dutch oven with non-stick spray. Cook chicken breasts in stock seasoned with thyme, sage and onion powder until chicken is cooked through, about 20 minutes. Let chicken cool, then cut into bite sized pieces and layer in bottom of casserole dish or Dutch oven. Saute mushrooms in a little olive oil , then layer mushrooms on top of chicken. Don't be afraid to use butter if it's a matter of taste for you, but this might make it too rich for some! Put chicken stock into saucepan and boil to reduce by 1/3. Mix heavy creme with 2 T cold water, then wisk into chicken stock and cook 5 minutes, or until slightly thickened. Wisk in Alfredo Sauce, and heat, then pour sauce over the chicken mixture in casserole dish or dutch oven. Bake about 25 minutes. Add bacon and Canadian bacon over the chicken. Uncover, sprinkle with cheese and BROIL for 5 minutes, until cheese is melted and browned on top. You gotta watch it closely to make sure it doesn't burn the cheese! If you have a lot of sauce left over....cook some zucchini slices on the side and cover them with sauce and fresh cracked black pepper.
Break vermicelli noodles in small pieces; fry with butter till slightly brown. Add boiling water and salt. Stir till boiling. Add rice slowly. Let it boil before covering. Stir. Put a thin layer of tin foil under the pan to prevent burning. Reduce heat to low and leave to cook for 30 minutes. Open the pan. Stir the top and see if rice is done. If rice is still a little hard, cover and cook longer. Serve with any vegetables.
Swirl a few drops of sherry in a chilled cocktail glass and pour back out. Squeeze a strip of orange peel into the glass, flame' it with a match, then discard burnt peel. Fill the glass with ice cubes; until chilled, and remove ice. Add vodka, flame' another orange peel around the rim, then discard burnt peel. Stir gently, and serve.
Preheat oven to 350. Grease 9x5x3 inch loaf pan. Combine raisin bran cereal, milk, applesauce, eggs and vanilla. Let stand for 10 minutes. Stir to break up cereal. Stir in apples and walnuts. Combine flour, sugar, baking powder and baking soda. Add cereal mixture all at once to flour mixture and stir just until moistened. Spread evenly in prepared pan. Bake 60 to 65 minutes or until tester inserted in center comes out clean. Let cool 15 minutes before removing from pan.
Spray crock pot with non-stick cooking spray or lightly grease. Mix cake mix, sour cream, pudding mix, chocolate chips, oil, eggs and water in bowl by hand. Pour into crock pot. Cover and cook on Low 6 to 8 hours or on High 3 to 4 hours. Serve hot or warm with ice cream and/or whipped cream topping. I like to put 1 or 2 scoops of ice cream on top. Top the ice cream with whipped cream and then drizzle chocolate syrup over all.
For coffee cake: cream together the margarine and sugar. Add 1 egg at a time to creamed mixture; mix well. Add remaining cake ingredients except pie filling; mix well. Spread 2/3 batter in 10x15" cookie sheet with spatula. Pour pie filling over top and spread evenly over batter. Drop remaining batter over top; do not spread. Bake at 350F for 45 minutes. For almond glaze: Sift icing sugar into mixing bowl; cream together with margarine. Gradually add milk, a tablespoon at a time until spreading consistency is reached. Add almond extract. Spread over warm cake. Sprinkle with sliced almonds.
To make pita crisps: Preheat oven to 350*F. Cut pita breads in half with a pizza cutter, then into wedges. Spread pita wedges on a large baking sheet. Spray with butter cooking spray(or oil). Combine cinnamon and sugar in a small bowl. Sprinkle on the pita wedges and bake about 10 minutes, until crisp. Peanut Honey Dip: While pita wedges are baking, stir the yogurt, peanut butter, cinnamon, cardamom and honey together until well mixed(you can use a food processor if desired). Gently fold in whipped topping(or whipped cream). Serve with the pita crisps and enjoy!
Preheat oven to 350 degrees, spray a 10-inch bundt pan with cooking spray and sprinkle with flour; set aside. In a large bowl, beat together the first 6 ingredients, until thoroughly blended. In a medium bowl, blend together the flour through salt; gradually add to sugar mixture until blended. The batter will be very thick; stir in the carrots, apple, apricots, raisins and ginger. Pour the batter into prepared pan and bake in preheated oven for 40 to 50 minutes or until a toothpick inserted off center comes out clean; allow the cake to cool in pan for 10 minutes prior to removing from pan. Turn out on plate, place on wire rack and allow to cool while preparing the glaze. While the cake is baking, combine the juices and honey; bring to a boil, reduce heat and simmer for 25 to 30 minutes or until mixture is reduced to 1/3 cup. Allow mixture to cool for 15 minutes, stir in the diced apricots and raisins, spoon mixture over cake then sprinkle with pecans.
Combine sumac, oregano and flakes in a shallow bowl or a plate. Beat egg with water in another bowl. Place flour in shallow bowl or plate. Coat each fillet in flour, then dip into egg mixture and finally coat in spice mixture. Heat oil in a large frying pan and cook lamb until browned on both sides and cooked as desired. Leave to stand 5 Min's, then slice thickly.
Combine the soured cream and mustard in a small bowl. In a second bowl, mix the crumbed cornflakes, herbs and seasonings. Coat the chicken pieces with the mustard mixture. Roll the chicken in the crumb mixture. Place the chicken pieces in a single layer in a large, shallow baking dish and drizzle melted butter over each piece. Bake at 190°C for one hour, or until the chicken is golden brown and juices run clear when tested with a skewer.
BLACK RUSSIAN: Fill a serving glass with ice; pour over the Kahlua and vodka; use a swizzle stick or spoon to stir; and serve. COLA BLACK RUSSIAN: Fill a tall glass with ice; pour over the Kahlua and vodka; top with cola; stir and serve. WHITE RUSSIAN WITH VODKA AND CREAM: Fill a tall glass with ice; pour over the Kahlua and vodka; stir in cream with a swizzle stick or spoon and serve.
Whisk the sauce ingredients (first seven ingredients) together in a bowl and set aside. Bring a medium pot of water to boil over high heat. Open the ramen packets and break each set of noodles into two pieces. Cook the noodles according to package directions. While the noodles cook, heat the oil in a large skillet or wok over medium-high heat until shimmering. Add the garlic, ginger, mushrooms, broccoli, and peppers. Saute for about a minute. Move the vegetables to the side of the pan and add the scrambled egg to the center. Stir until it is mostly set up. Mix in with the vegetables. Add the noodles. Drizzle the sauce over the stir fry, plus a big pinch of cilantro, and mix well. Garnish with scallions before serving.
Shake with ice, then strain into a martini glass. Garnish with a thin, floating lime wheel.