HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425 degrees. Cook noodles according to package directions in lightly salter water (Do not overcook). Drain and toss with butter. Set aside. Meanwhile, combine soup, milk, sour cream, salt, and vegetables in a large saucepan. Cook over low heat stirring often for about 15 minutes. Add tuna. Combine tuna mixture with noodles. Spoon into a 2 quart oven safe dish. Sprinkle with crackers. Bake 20-25 minutes.
mix all ingredients together. blend until emulsified in blender/stick blender. Pour into large ziplock bag with meat. refrigerate at least 3 hours.
Saute the chicken breasts on both sides in a skillet until cooked. Let the chicken cool and then shred it. Pour the olive oil into a large soup pot and saute the onion for a few minutes. Stir in the garlic, chicken, corn, green chilies, cilantro, cumin, chili powder, salt and pepper, and cook for a few minutes. Stir in the broth, tomatoes, bay leaf and lime juice. Bring the soup to a boil and simmer on low for 30 minutes. Prepare tortilla strips while the soup is cooking. Older tortillas will dry out more quickly and remain crisper in the soup. Preheat the oven to 400 degrees F. Lightly spray or brush both sides of the tortillas with vegetable oil. Slice them into thin strips. Spread the strips across a cookie sheet, and bake them for about 10 minutes until they're all crispy, stirring halfway through cooking time. Serve the soup in bowls, discarding the bay leaf. Peel, pit and chop the avocado, and sprinkle it into the soup along with the tortilla strips and cheese. Alternatively, place the tortilla strips in the bowl first and serve the soup over them. TIPS & WARNINGS: If you have only fresh tortillas, you may need to bake them in the oven longer. Alternatively, you can deep fry both older tortilla strips and fresh tortillas strips that have been dried out in the oven. Drain the fried strips on paper towels before adding to the soup.
Preheat oven to 400 degrees F. In a large bowl, mix flour and sugar. Add strawberries and rhubarb. Toss and let stand for 30 minutes. Pour into prepared pie crust. Dot with butter and cover with top crust. Seal edges with water. Apply yolk to top of pie with a pastry brush. Sprinkle with sugar. Cut small holes in crust to allow steam to escape. Bake 35-40 minutes, or until brown and bubbly. Cool on rack.
Cook 8 ounces alphabet macaroni according to directions (omit salt). Refrigerate when cool. Prepare pudding but use 1/2 cup juices only of the pineapple and mandarin oranges. Do not use milk to prepare. Set pineapple and mandarin oranges aside. Mix cooled macaroni and pudding. Mix in pineapple and mandarin oranges. Stir in cool whip and chopped nuts. Refrigerate overnight.
Melt butter in pan. Crush wafers and mix in with butter. Coat inside of 8 inch pie pan with mixture. Melt marshmallows in 1/2 cup milk. Stir in de menthe and de cacao. Fold in 1 cup whipped cream. Pour in pie shell. Freeze. Garnish around edge with whipped cream. Serve frozen.
Bring water to boil. Add creme fraiche, mustard and cheese. Stir until smooth. Add cornstarch. Continue stirring. When soup thickens, add salt and pepper to taste. Garnish with chopped spring oniom.
Slice the bok choy into 1/2 inch strips. Heat a nonstick skillet sprayed with butter flavor cooking spray over medium heat. Add garlic, soy sauce, bok choy and mushrooms to the pan. Saute for about 2 minutes. Add the wine and continue cooking until the bok choy just starts to get tender. About 5 minutes more. Season with salt and pepper to taste. Serve and enjoy!
Preheat oven to 425 degrees. Lightly oil an 8-inch square baking dish; set aside. In a medium bowl, stir together cream cheese and ricotta; season with salt and pepper. In another medium bowl, combine zucchini, garlic, and oregano; season with salt and pepper, and toss to combine. Spread 1/3 zucchini mixture in prepared baking dish; top with two lasagna noodles, then 1/3 ricotta mixture. Repeat twice with remaining zucchini mixture, noodles, and ricotta mixture, finishing with the ricotta mixture. Sprinkle with mozzarella. Cover baking dish with aluminum foil; bake until bubbly and noodles are tender, 30 to 35 minutes. Remove foil; bake until golden brown, 15 to 20 minutes more. Let stand 10 minutes before serving.
Mix all ingredients in a tupperware bowl, seal and shake vigorously to mix. Refrigerate overnight to let the taste develop. It tastes great on a tossed salad of mixed greens with some sliced fresh fruit of your choice. Add walnuts or almonds for crunch and finely chopped vidalia onion for sparkle.
Place chocolate chips in a glass bowl (I used a 1-cup glass measuring cup) for 45 seconds on High power in microwave oven. Add raspberry preserves and chopped nuts, and stir well. If chocolate is not completely melted, return bowl to microwave and continue to heat on High at 15-second intervals, stirring each time, until chocolate is completely melted. Spoon about 1 teaspoon of the melted chocolate mixture into 12 foil-lined candy cups, filled about 3/4 full. Refrigerate for 10 minutes to allow the individual desserts to "set". Optional: Garnish each with a fresh raspberry or fresh chocolate shavings for added appeal.
Heat oven to 350. Saute onion and garlic in oil until onions are softened. Add 1/2 of each type of beans and mash with a potato masher, then add the remaining half of beans. Add 1/2 of enchilada sauce, 1/2 cup salsa, cumin, and salt and pepper; simmer and mix on low heat for about 3 minutes or until heated through. Fill each tortilla with about 3 tablespoons of bean mixture and a sprinkle of cheese and roll up leaving ends open, arranging seam side down in a greased 9 x 13 inch baking dish. Mix the 2 tablespoons of water with the remaining enchilada sauce and pour evenly over tortillas. Sprinkle with remaining cheese and bake, covered, for about 15-20 minutes. Serve with extra salsa if desired.
Remove skin and bones from fish and separate into individual flakes with a fork. Mix cream cheese, lemon juice, and onion. Whip until smooth and fluffy. Add fish and parsley and mix. Chill for 1 hour. Serve with assorted crackers.
Soften butter. Place in a mixing bowl with the rest of the ingredients and knead well. Roll tablespoon fulls of dough into balls, and flatten slightly on a lined biscuit tray. Bake at 180C for 15 minutes, or until a light golden brown. Be careful not to let them burn, they should only change colour slightly!
PUDDING: Mix all together. Steam for 30-40 minutes in 350F oven. LEMON SAUCE: Cook until thick. Serve warm on the plum pudding.
Brown hamburger. Season with salt and pepper to taste. Mix together all ingredients except Chow Mein Noodles in a 2-Qt casserole. Bake at 350 degrees for 30 minutes uncovered. Stir. Cover and bake for an additional 30 minutes or until rice is done. Uncover. Do not stir. Sprinkle Chow Mein noodles on the top and bake for an additional 10 minutes. Let stand 5 minutes before serving.
Preheat oven to 350°F In a small skillet over medium-low heat, melt butter. Add garlic and cook, stirring, until fragrant, 30 seconds. Add bread crumbs, stir to coat with butter, then cook, stirring frequently, until light golden brown, about 5 minutes. Remove from heat and stir in parsley and lemon zest. Let cool. Combine mustard and mayonnaise in a small bowl. Rinse fish and pat dry. Sprinkle each fillet lightly with salt, then place on a rimmed, foil-lined baking sheet and brush with mustard mixture. Press 1/4 of crumbs onto each fillet. Transfer baking sheet to oen and bake until fish is no longer translucent (cut to test) and flakes easily, 10 to 15 minutes. If crumbs aren't sufficiently browned, broil fish 2 inches from heating element until crumbs are crisp and dark golden brown (watching carefully to prevent burning), 2 minutes longer. Serve immediately.
Stir fry meat & ginger in a wide skillet over high heat until lightly browned, 2-3 minutes. Add cabbage, bean sprouts, carrot & green onions; cook 2 minutes. Stir in oyster sauce and season with black pepper. Remove from heat & let mixture cool. Use 2 tablespoons for each egg roll. To Wrap: place filling diagonally on wrapper, fold corner over filling, roll roughly half-way to cover filling, fold up both sides roughly against filling; moisten ends of last flap with water, roll over flap to seal; lay flap side down until ready to cook. Deep fry in oil (it says 350, if you use an electric wok), I do it in a cast iron skillet on the stove. Fry 2-3 minutes, turning occasionally, until golden brown. Drain on paper towels. Serve warm with sweet & sour sauce.
Combine turkey, onions, seasonings and mix together. Take chunks of the meat, and shape into patties. Then cook on a grill, and serve with tomatoes, cheese, and lettuce.
Cook the vinegar, sugar, syrup, and water to a thread stage. Beat the egg whites. Pour the cooked mixture over the egg whites. Beat it. Add nuts. Drop by spoonfuls on waxed paper. NOTES: Humidity will affect your divinity so don't cook if it's raining outside.
Bring the water to a boil in a large pot; add in squash, cauliflower, carrot, and onion; cook 2 minutes. Remove vegetables with a slotted spoon; drain well. Return water to a boil; add in pasta; cook 10 minutes or until done. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid. Return vegetables to pan; add tomatoes and next 6 ingredients. Cook 2 minutes, over med-high heat, stirring occasionally. Add reserved cooking liquid and wine; cook 15 minutes or until squash is tender; stirring occasionally; discard thyme sprigs. Add in pasta, salt, and pepper to pot; stir to combine. Sprinkle with parsley.
Mash bananas in bowl. Add sugar and lightly beaten egg. Add melted butter. Add dry ingredients and mix. Bake at 325 degrees in ungreased muffin tin.
Combine cream cheese and Cheddar cheese in an electric mixer beat on medium until smooth. Add garlic and spices. Beat well. Gradually add beer, beating until blended. Chill 1 hour. Serve with potato chips, crusty bread or crackers.
Pulse soaked nuts in food processor until chopped. Place nuts in a large mixing bowl. Add ground oats & flaxseeds to the bowl and combine with the processed nuts and seeds. Stir in coconut and cranberries (or raisins). Without cleaning the food processor, add chopped apples, soaked dates, lemon juice, coconut oil, tahini, agave (or REAL maple syrup), vanilla, cinnamon and salt and process until smooth. Pour mixture into the bowl and stir into the nut mixture until thoroughly combined. Spread out onto 2 or 3 Teflex sheets and dehydrate for 8 to 12 hours at 115 degrees F. Flip over onto mesh tray, remove Teflex sheets and dehydrate for another 8 to 12 hours or until dry and crisp. Remove from dehydrator and let cool. When cool, break up into small pieces and store until needed in an air tight container. Refrigerated, it will last for a few weeks.
Completely dissolve gelatin in boiling water. Spoon in ice cream, stirring until ice cream is melted. Pour into individual dessert glasses OR a serving bowl. Chill about 30 minutes, or until set. If desired, garnish with fresh fruit.
Combine tomato paste, garlic, parsley flakes, onion, oregano, basil and water in 2 quart saucepan. Cook over medium high heat until mixture boils. Reduce heat to low and simmer 10 minutes. Cool a little and spread on your pizza crust and proceed with remainder of your toppings.
TAKES AT LEAST A HALF HOUR TO COOK (an hour for first-timers). FOR YOU FIRST-TIMERS, THIS IS HOW YOU COOK THE PASTA: Boil a big pot of water. Add a pinch or two of salt. Then add the uncooked pasta when the water is starting to boil. Stir occasionally so that it doesn't stick. This takes about 20 minutes to cook. IN THE MEANTIME -- Heat up a big sauce pan. Wait until the pan is warm before adding the oil. (Any oil will do). Wait until the oil is heated before adding the diced onions. Put medium heat. Sautee about 5 minutes or until golden brown before adding the ground beef. Takes about 15 minutes to cook the beef. Drain the fat and majority of the liquid. (The fat will float on top of the sauce later on because it doesn't mix well so you do have to drain). Throw in the hoison and ketchup- mix together. Taste the sauce to see if you want it to be sweeter or saltier. You might have to add a little more ketchup or hoison as you go. Turn off the stove if you are happy with the flavor. AND WE'RE BACK TO THE PASTA -- Drain the water out of the pasta. You may add cold water to keep it from sticking but if everyone's eating and you know that there won't be any pasta left, you don't have to add cold water so that the pasta will be hot. If you do add cold water, drain it before trying to serve. You don't want a wet plate -- if ya know what I mean *insert wink*. SERVING THE FOOD. Put desired amount of pasta on plate. Put desired amount of sauce over the pasta. Don't put too much because it will get VERY saucy (if you know what I mean *insert 2 winks*). ENJOY! *This step is required*.
Whisk all ingredients together in a small saucepan, and bring to the boil. Reduce heat and simmer gently, stirring, until sauce thickens. This will take around 4-5 minutes. Cool slightly. Serve with seafood, as a dipping sauce.
Set oven to 400 degrees. Grease a 13 x 9-inch baking dish. In a large skillet cook ground beef with onion, garlic and green pepper until meat is no longer pink; drain fat. Add in 3 tablespoons (or more) grated Parmesan cheese; stir to combine. Add in pizza sauce, chopped pepperoni, herb seasoning and mushrooms; mix to combine and bring to a simmer for 15 minutes, stirring occasionally. Meanwhile in another bowl combine milk, oil and eggs; beat for 2 minutes with an electric mixer. Stir in flour, salt and cayenne; mix to combine; set aside. Spoon the ground beef mixture into the prepared baking dish. Sprinkle grated mozzeralla cheese on top. Sprinkle with chopped bacon. Pour the batter over cheese, spreading evenly to cover completely. Sprinkle with 1/2 cup Parmesan cheese. Up to this point you can cover and refrigerate until ready to bake. Bake for 20-25 minutes, or until golden brown. Delicious!
Preheat oven to 400 degrees. Combine cumin, cayenne pepper, salt and pepper on a plate. Roll pork tenderloin in seasonings. Set aside for 15 minutes. Place pork on a rack in a shallow roasting pan. Roast for 25 minutes, or until a meat thermometer registers 160 degrees. Let pork sit for 5 minutes before slicing. Cut pork diagonally into 1/4-inch thick slices. Serve with Bell Pepper Compote on the side. For Bell Pepper Compote: Heat oil in large skillet over medium-low heat. Add bell peppers and onion, and cook 5 minutes. Add garlic, oregano, salt, pepper and balsamic vinegar. Cook for 5 to 10 minutes longer, or until vegetables are tender but not browned and vinegar aroma evaporates.
Saute vegetables in butter until tender. Add flour and stir until blended. Add milk, corn, potato soup, crawfish and seasonings. Cook 40 minutes. Add cheese. Serve hot.
Saute the shallots in butter for 5 minutes or until tender. Saute garlic & red pepper flakes an additional 30 seconds to a minute. (Be careful not to burn). Add the steeped saffron in white wine and evaporate. Add the orzo and saute just enough to coat the pasta kernels. Add the chicken broth and bring to a boil and cook until the pasta has absorbed the broth, and is tender, about 10 minutes. Stir in the shrimp, cover and steep just long enough for the shrimp to gently warm through. Season to taste with salt and crushed red pepper; garnish with parsley and scallions.
Saute peppers and onions in margarine in a large skillet. Stir in cumin. Spoon out any liquid in the skillet. Set pepper mixture aside. In a small bowl, combine green chilies, cream cheese and cheddar cheese (the recipe may be made ahead up to this point). Assemble quesadillas as follows: spread about 3-4 tablespoons of cheese mixture on 1/2 of a flour tortilla. Top with sauteed peppers and onions. Fold over. Very lightly spread butter on the top of the folded tortilla and sprinkle with cumin or chili powder. Place on cookie sheet and bake in preheated 400° oven for 10-15 minutes or until bubbly and lightly browned. Cut into thirds or fourths. Mix sour cream and salsa together and serve as a dip with the cut quesadillas.
In a large bowl, combine the beef, 2 cups of wine, the chopped onions, carrots, celery, garlic and bouquet garni. Marinate at room temperature for at least 2 hours, or up to 12 hours in the refrigerator. Strain the meat and vegetables from the wine, reserving the wine. Separate the meat from the vegetables. Pat the meat dry and season with salt and pepper. Heat a large heavy pot over medium heat and add the bacon. Cook until crispy and brown, then transfer the bacon to paper towels to drain. Slowly add the marinated beef to the hot bacon fat. Don't crowd the pan or the meat won't brown. Depending on the size of the pan, you may want to brown the meat in two or three batches. Let the meat brown on one side before turning it. Once all the meat is browned, return it to the pan, add the marinated vegetables, reserved wine marinade, and beef stock. Bring the mixture to a simmer, cover, and turn the heat to low. Check the pot after about 5 minutes to make sure that it isn't simmering too high. You want a little bubble every few seconds, but not a boil. Cook for about 2 hours, or until the meat is very tender when pierced with the point of a knife. Meanwhile, heat a saute pan over medium heat. Add 3 tablespoons of the butter, the pearl onions, and a pinch of salt and pepper. Brown the onions, giving them a toss every now and then to keep them from burning. After 5 minutes, add the mushrooms and continue to cook until they are soft, about 5 minutes more. Add the remaining 1/4 cup wine and cook until no liquid remains in the pan, about 1 minute. Set aside. When the stew is done, strain the meat and vegetables, being sure to reserve the liquid. Cool the meat and vegetables, cover with plastic wrap and set aside. Pick out the bouquet garni and discard. Return the liquid to the pan and heat over medium heat until it boils, then cook down until about 1 1/2 cups of liquid remains, about 10 minutes. Season with salt and pepper. Mix the flour and remaining 2 tablespoons of butter together with a fork, then whisk into the simmering sauce. The sauce will thicken and become velvety. Return the meat and vegetables to the pot and add the mushroom-onion mixture along with the bacon. Heat the stew to a simmer to reheat all the ingredients. Sprinkle the parsley over the stew and serve hot directly from the pot. Note: In this recipe, use a wine that you might be drinking with this dish. Typically the French would use a Burgundy wine (pinot noir) in this recipe but feel free to use a merlot, zinfandel, Syrah, or Shiraz. They all work just fine.
Preheat oven to 450 degrees. Place uncooked rice in bottom of 9x9 baking dish or casserole dish with a lid. Sprinkle 1 tablespoon taco seasoning over rice. Place pork chops on rice; sprinkle chops with remaining 1 tablespoon seasoning. Arrange green pepper slices and 1/2 the sliced green onions over pork chops. Drain corn, drain and rinse black beans; spoon beans and corn on pork chops; pour chicken broth over all ingredients. Cover and bake 20-30 minutes or until pork is cooked through. Remove cover and sprinkle with shredded cheese; return to oven and bake until cheese is melted. Serve with sour cream, sliced green onions, olives, cilantro and salsa.
MIX CAKE MIX, OIL, AND EGGS IN BOWL. PRESS 2/3 MIXTURE IN 9 X 13 INCH PAN. MICROWAVE CONDENSED MILK, CHOC.CHIPS, AND BUTTER UNTIL MELTED. POUR OF BATTER. DROP REMAINING BATTER BY teaspoons ON TOP. BAKE 350 DEGREES 25 MINUTES OR UNTIL LIGHTLY BROWNED.
Preheat broiler to high and place an oven rack about 5 inches from the heat source. Line a baking sheet with foil and mist with nonstick cooking spray. Stack 8 tortillas on a cutting board and use a sharp paring knife to trim away some of top leaving a 1 inch stem so tortillas are shaped like a pumpkin. Repeat with remaining 8 tortillas. Use a knife to cut two triangles for eyes and a crescent for a mouth into 8 tortillas. Warm 1 tsp oil in a large skillet over medium heat. Add a tortilla without eyes and mouth, sprinkle with 1/2 cup of cheese. Cover with cut out tortilla cook until underside is golden about 1-2 minutes, slide onto a baking sheet, and repeat to make three more quesadillas. Place baking sheet under broiler until tops are golden. Slide onto a serving platter and loosely tent with foil to keep warm. repeat with remaining tortillas and cheese. Serve immediately.
Heat oven to 350°F; grease 13x9x2 inch baking pan. Prepare cake mix according to package directions, using 1 1/3 cups cola in place of water and stirring 1 tablespoon grated orange peel in batter. Pour batter into prepared pan. Bake 30 minutes until wooden pick inserted in center comes out clean. Invert cake onto wire rack cool completely. Cake may be made and stored, tightly wrapped, up to two days before decorating. Note: For firmer cake, use one 16-ounce package of pound cake mix, stirring in 1/3 cup powdered chocolate drink mix along with grated orange peel. Use cola for the liquid bake as directed. Stir chocolate chips in small heavy saucepan over very low heat until melted and smooth; remove from heat. Dip strawberries into chocolate to coat halfway, placing each berry as it is dipped on cookie sheet lined with wax paper. Refrigerate berries until ready to use. Cut cooled cake horizontally into 2 equal layers with sharp serrated knife; place bottom layer on large cookie sheet. Beat butter in large bowl with mixer at medium speed until light and fluffy, gradually beat in confectioners' sugar and chocolate drink mix until smooth. Beat 1/3 cup of remaining cola, remaining 1 tablespoon grated orange peel and vanilla until thoroughly blended and smooth. Spread half of frosting over bottom cake layer; top with second layer. Swirl remaining frosting over top of cake. Cut cake into 12 portions; arrange on platter. Decorate with chocolate-dipped strawberries.
Garlic Butter:. Mash butter, garlic, pepper and lemon juice together in small bowl. Butter should be of uniform texture and slightly coarse. Don not over mix to completely smooth texture or it will take too long to firm up. Place softened butter on a piece of plastic wrap and form into log, using plastic to form casing. Place butter in freezer to firm up until just before serving the meal. Butter will firm up faster if you place it directly on the freezer shelf. At last minute, remove plastic wrap and slice log into 8 pieces. Chicken:. Coat chicken with olive oil, salt and pepper in bowl. Grill, broil or pan-grill chicken 4 to 6 minutes on each side. Top with 1 to 2 slices of garlic butter. Serve immediately.
beat the egg yolks and sugar in a bowl set over pan of simmering water, until the mixture is pale yellow. add the mascarpone cheese and beat until smooth and creamy. in a separate bowl, whip the cream. add vanilla and orange liqueur. in yet another bowl, beat the egg whites to stiff peaks. fold the mascarpone mixture into the cream until blended. add egg whites and fold gently until blended. (obv also optional). dip ladyfingers into the brewed green tea, then layer them on the bottom of a serving dish. spread the creamy stuff on top, and repeat layers. refrigerate at least a couple of hours; 24 is nice. dust with powdered green tea just before serving.
Cut zucchini into 1/2 inch slices. Cut ends of asparagus off. Place in shallow dish and coat with buttermilk. Cover and refrigerate for 24 hours. In a large mixing bowl combine eggs, beer, flour, cornmeal, salt, cayenne and black pepper. Heat oil in deep skillet to 350°. Dip asparagus spears and zucchini slices one-by-one into the batter and place in hot oil. Fry for 1-3 minutes. Fry in batches and do not overcrowd skillet. black pepper. After frying, place on paper towels. When all are finished, serve immediately with a side of aioli and ranch dressing.