HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook pasta according to directions, drain and cool. Combine pasta, chicken, broccoli and mozzarella. Blend basil and garlic in blender or food processor until finely chopped. Add mayo, lemon juice and salt. Process to combine thoroughly. Stir in Parmesan. Mix with pasta. Fold in nuts. Best served room temperature.
1.	Cut the chicken into pieces, put them into a container with one egg and 2 tea spoon of salt. Wait for 20-30 minutes. 2.	Prepare curry, chili powder and sugar; the amount should be 3:2:1, if you buy the package for example, I suggest to put half pack. If don't like spicy, no need to have chili powder, doesn't influence the taste. 3.	Cut the onion, garlic and ginger into small pieces (if you would like to add some vegetables, you could have carrot, or mushrooms). 4.	Put oil (the amount should be more than normal dishes), fire 4, when it is hot, put onions, garlic and ginger, fry 3-4 minutes. 5.	Put the curry, chili powder and sugar into the pot, fry 1-2 minutes with fire 3. 6.	Put the chicken into the pot and fry till the color turns yellow, 4-5 minutes with fire 4. 7.	Important! 2 spoons of yogurt, 2 spoons of tomato paste, 200ml of coconut milk, mix them, and fry for 20 minutes, fire 3. 8.	Put the lemon juice (equal to half real lemon) and fry 5 minutes with fire 4-5. It is done!
Preheat the oven to 375 degrees. For the sugar cookies, cream the sugar and the butter. Beat in the eggs and vanilla. Mix the sugar with the cinnamon, flour, baking powder, and salt. Add the dry ingredients to the creamed butter and mix until it forms a dough. Line and grease a 12 muffin tin. Roll out the cookie dough. Using a cookie cutter or a cup, cut out circles in the dough. Then shape the circles into cups in the muffin tin. Bake the cookie cups for 8 minutes and remove from the oven. (You may have some leftover dough, which you can use to make some sugar cookies). Let the cookie cups rest for at least 10 minutes. In the mean time, prepare the cheesecake filling by beating the cream cheese with the sugar, egg, and vanilla. After the cookie cups have rested for at least 10 minutes, fill the cups with the cheesecake filling. Bake 20 more minutes, or until the cheesecake has set. Remove from the oven. Chill overnight. You can add a fruit or chocolate sauce on top as a garnish.
Preheat oven to 420°F. Take your baking trays - 2 medium rectangle - and place the oil in them and swirl around a bit. Then place them in the oven to heat. Peel all your potatoes and place them in to your bowl of cold water. In a seperate bowl, place your eggs, oil, salt, pepper and garlic. Beat together till combined. Get out your food processor and using the smallest grater setting, grate the onions and potatoes. Immediately add to the liquid. Mix together thoroughly. Take baking trays out of the oven - CAREFULLY! Pour any excess oil in to the grated potatoes. Place grated potatoes in to the baking tray, without squeezing out any of the liquid. Pour liquid that is left in the bowl over the potatoes and place in the oven. Bake on 420f for 30 minutes then turn down to 200f. Leave in for 5-7 hours.
Squeeze spinach and kale dry. Heat oil in large skillet over medium heat. Add onion and garlic; saute 3 minutes. Add spinach, kale, ham and pepper; saute 4 minutes. Preheat oven to hot 400°F Butter 2 1/2 quart souffle dish, or line 8 inch springform pan with heavy duty aluminum foil; butter sides and bottom. Bring 4 cups water to boiling in large saucepan. Stir together remaining 1 cup water, the cornmeal and salt in a bowl. Gradually stir cornmeal mixture into boiling water. Simmer over medium heat for 10 minutes, stirring constantly. Spread 1/3 of polenta in prepared dish. Cover with half the greens, half the Romano and 1/3 of the fontina. Repeat layering one more time. Spread with remaining polenta; sprinkle with remaining fontina. Bake in preheated hot oven 400°F for 30 minutes. Let stand for 10 minutes before serving. If using springform pan, remove sides. Makes 8 servings. MICROWAVE DIRECTIONS (HIGH POWER OVEN). Combine oil, onion and garlic in microwave safe 2 quart casserole. Microwave, uncovered, at 100% power 3 minutes. Add spinach, kale, ham and pepper. Microwave, uncovered, at 100% power 5 minutes. Transfer vegetable mixture to small bowl. Combine water, cornmeal and salt in microwave safe 2 quart measure. Cover with paper toweling. Microwave at 100% power 7 minutes. Whisk well. Microwave, uncovered, at 100% power 4 minutes. Whisk again. Assemble torte in same 2 quart casserole. Spread 1/3 of polenta in prepared dish. Cover with half the greens, half the Romano and 1/3 of the fontina. Repeat layering one more time. Spread with remaining polenta; sprinkle with remaining fontina. Microwave, uncovered, at 50% power 5 minutes. Let stand, covered, 5 minutes. The Family Circle Cookbook.
Put peppers, seeds and all, in food processor until medium chopped. You are aiming for a yield of 15 cups. After you have drained the five tins of peaches (use the large size, 796 mL/28 oz) thoroughly, chop them into small pieces. Place in a large preserving kettle along with the vinegar (you can also use white wine vinegar, or even plain vinegar), salt and pepper mixture. Add lemon halves. Bring to a boil and boil gently for 30 minutes. Stir occasionally. Remove lemons and add sugar. Stir well. Boil for 30 more minutes or until mixture is thick, stirring occasionally. Bottle in sterilized jars and seal. Process in a hot water bath if you wish. Makes approximately 9 pints.
Preheat oven to 350 degrees. Cut aluminum foil into pieces large enough to hold each sandwich. Whisk or beat the butter with the mayonnaise, mustard, onion powder and poppy seeds. Spread sauce on both sides of each bun, if desired, sauce quantity may be doubled, and more can be used, although not all of it will be required. Place ham slices on the bottom side of each bun. Put cheese slices evenly on top of ham. Replace bun tops, wrap in foil. Bake sandwiches, on a sheet tray, for up to 25 minutes, unwrap and serve. If desired, buns may be frozen thoroughly, and baked at 350 for 1 hour, up to 1 month later.
Combine all salad ingredients in a serving bowl, mix well. Combine dressing ingredients; whisk to blend thoroughly. Pour dressing over salad and mix well. Refrigerate for several hours.
In a skillet, brown the spare ribs and garlic in oil, mashing the garlic in with a fork as it takes on color (remove garlic before it browns). Add salt, soy sauce, vinegar and water. Bring to a boil for 1 minute, reduce heat and simmer for 30 minutes or until tender. (If it's barbecue weather, simmer 15 minutes, then finish slowly on grill - basting frequently with liquid from pan). Stir sauce ingredients together and bring to a boil for 5 minutes. Toss with ribs before serving.
Peel the cucumbers, cut them in half lengthwise and remove seeds. Cut the cucumbers into chunks. Puree the cucumbers in a blender (or use an immersion blender) with the lemon juice, onion, green pepper, salt, mint, oil and water. This makes about 2 1/2 cups puree. Pour the cucumber puree into two 9-inch metal cake pans. Freeze. To serve, remove the granita from freezer 5 minutes before serving. Use a fork to scrape the ice into mounds. Add the scraped ice to the gazpacho immediately before serving. Or use an ice cream scoop or cookie scoop to make small balls of granita to garnish cocktails, cold soup or just as a palate cleanser.
Place egg yolks and water in the top of a double boiler and beat well with a wire whip or fork. Put all but 2 tbs of the butter in a small saucepan over moderately low heat (about 225F degrees) until just melted. Add 1 tbs of the cold butter to the egg and water mixture and place over hot, not boiling water. Whip constantly until egg yolks thicken slightly. Remove from heat and whip in the second tbs of cold butter. Gradually pour the melted butter into the egg mixture, beating constantly. Place over hot, not boiling, water (water below should not touch bottom of pan) cook until thickened, whipping constantly. Thickened Hollandaise should hold the imprint when a fork or whip is drawn across the surface. Remove from heat and stir in lemon juice, salt, and cayenne. Sauce may be placed in top of double boiler over hot, not boiling, water, covered, and kept until serving time. Serve with vegetables, baked or broiled fish, and shell-fish. Note: if you use salted butter, omit the salt in the recipe.
Allow egg whites and yolks to stand at room temperature for 30 minutes. In a blender, combine the 3/4 cup cantaloupe and 2 tablespoons of the sparkling wine. Cover and blend until smooth. Set aside. Grease and lightly flour a 10-inch fluted tube pan; set aside. In a large bowl, combine the remaining sparkling wine and the 8 cups cantaloupe. Toss gently to coat. Cover and chill until ready to serve. Preheat oven to 325 degrees F. In a large bowl, combine cake flour, granulated sugar, baking powder, salt, and allspice. Make a well in the center of the flour mixture. Add egg yolks, pureed cantaloupe mixture, and oil to flour mixture. Beat with an electric mixer on low speed until combined. Beat on high speed about 5 minutes more or until batter is very smooth. Wash beaters thoroughly with soap and warm water; dry beaters. In a very large bowl, combine egg whites and cream of tartar; beat with an electric mixer on medium speed until stiff peaks form (tips stand straight). Pour egg yolk mixture in a thin stream over beaten egg whites, folding gently as you pour. Pour into prepared pan; spread evenly. Bake for 45 to 50 minutes or until top is golden brown and springs back when lightly touched. Immediately invert cake in pan; cool completely. Loosen sides of cake from pan; remove cake. Place cake on a serving plate. If desired, sprinkle with powdered sugar and garnish with fresh sage. Serve cake with chilled cantaloupe mixture and, if desired, dessert topping.
Whip 1/2 cup (125 mL.) whipping cream and stir in 3/4 cup (175 mL.) of dairy sour cream or creme fraiche. Then make a decision: Do you want a smooth fool or a lumpy fool? If the answer is smooth, puree 4 cups (1 L.) of berries with 1/2 cup (125 mL.) sugar (less if they taste sweet enough) in a blender or food processor. Fold the cream into the fruit puree and chill. If you want a lumpy fool, mash the strawberries and sugar together with a potato masher, then fold in the cream.
Trim excess fat from thigh. Marinate in the mirin, soy sauce and sugar for 30 minutes. Drain, reserving the marinade and pat dry. Cook the chicken in the oil, skin side down. Brown and then cook the other side. Add 3 tablespoons water to the reserved marinade and pour over the chicken. Cover and simmer until cooked through. Remove the cover, raise the heat and reduce the sauce to a glaze. Blanch the asparagus in salted water. Toss the chicken and asparagus in the glaze.
Place the dough ingredients into bread machine according to your bread machine specifications. Set to dough cycle. Butter a 10 inch springform pan. Preheat oven to 375 degrees. Lightly punch down dough on floured board. Roll out to fit the bottom of pan. In a food processor place the topping ingredients except butter and pulse till nuts are chopped add the butter and pulse till it resembles coarse bread crumbs. Arrange fruit on dough artfully. Sprinkle the topping over fruit. Cover with plastic wrap and place in a warm draft free place for 30 minutes. Bake for 45 minutes.
Put 2 cups of warm water in saucepan. Add Ramen Noodles and Mushrooms. Bring to boil. Add Rice Vinegar and Chili Sauce, cook till noodles are tender, about 5-7 minutes. Turn heat down to medium. Add the sliced meat if desired. You can use beef, pork, or uncooked small shrimp. Very slowly drizzle in the beaten egg so that it kinda forms a solid mass on top of the soup. Once the egg is kinda solid, stir the soup, incorporating the egg. Pour into bowl and sprinkle sliced onion on top. ******Note, Adjust the Vinegar and the Chili Sauce according to your taste.
Combine dry ingredients. In separate bowl, combine eggs, milk and oil. Mix wet ingredients in with dry ingredients and mix well. Pour into well greased cast iron skillet and bake at 400 for 20-25 minutes until outside in slightly brown and middle is set. You can make these in muffin cups or in cornstick pans also, but will need to adjust cooking time.
Preheat the oven to 350 degrees F. Line a muffin tin with paper liners. Spread the coconut rather thinly on a baking sheet and toast the coconut in a pre-heated oven for roughly 6 to 10 minutes, until slightly golden brown and toasted. Make sure to stir every couple of minutes to keep the coconut from over-browning. Remove from the oven and set aside. In a large mixing bowl, whisk together the dry ingredients. Add in liquids.Mix until well blended. The batter will be thick and smooth, a bit sticky, but not too wet. Add in pineapple and coconut. Spoon the batter into twelve lined muffin cups. Bake in the center of a preheated 350 degree oven for 25 minutes until domed and golden, and firm to the touch. Cool the pan on a wire rack for a few minutes, then pop the muffins out of the pan (to keep them from getting soggy bottoms). Fabulous warm. Wrap leftover muffins in foil, bag, and freeze for optimum taste and texture.
On paper towel place 1 cracker square. Top with chocolate and marshmallow. Micro on high 15 seconds or until marshmallow puffs. Remove from oven and cover with other cracker. Eat like a sandwich.
FOR THE PAVLOVA: In a large bowl of an electric mixer, beat egg whites until soft peaks form. Slowly add sugar with mixer running and beat until mixture is glossy and very thick, about 5 minutes. Beat in cornstarch and vinegar. Gently fold in coconut. Spoon 6 dollops onto a parchment lined baking sheet. Make a shallow indentation in the center. Bake in a preheated 250F oven for 1 hour, or until pavlovas are crisp to the touch. Turn off the oven and leave to cool. Once cooled, store in an air-tight container for up to 2 days. To serve - toss Europe's Best Summer Fruit Salad with maple syrup or honey. Place individual pavlovas or serving plates. Top with a scoop of ice cream and serve over fruit.
Place beans in a large Dutch oven. Cover with water to 2 inches above beans. Bring to a boil. Remove from heat and let stand, covered, for 1 hour. Drain beans and return to pot. Cover with cold water and bring to a boil. Lower heat to a simmer, cover and cook until tender, but not mushy, 45 minutes to 1 hour. Drain beans, reserving some cooking water. Return beans to pan. Place bacon in a large skillet; cook over medium-high heat until crisp. Remove with a slotted spoon and set aside. Add olive oil to skillet. Add leeks and garlic; saute 10 minutes. Add to beans. Crumble bacon and add to beans with salt and pepper. Add cooking water if beans seem dry. Serve hot.
Preheat the oven to 350 degrees. Spray a 13x9 inch baking dish with non-stick cooking spray and set aside. Toast the almonds at 350 degrees for 8 minutes or until golden. Set aside to cool. In a mixing bowl mix together the cake mix, one stick of melted butter and one egg until combined. Press the mixture evenly into the bottom of the prepared baking dish. On top of the crust sprinkle the mini chocolate chips, toffee bits and toasted almonds. In the same mixing bowl, mix together the softened cream cheese and the Dulce de Leche until combined. Beat in the remaining 3 eggs, vanilla, powdered sugar and 1stick melted butter. Whip on medium high speed so that all of the ingredients are well blended. Pour the filling over the crust and place into the oven. Bake for 40-45 minutes. When you remove it from the oven, the cake will still appear a little "jiggly." This means you did not over bake the cake! Allow the cake to cool to room temperature then drizzle with chocolate glaze and sprinkle with toffee bits. Serve with a dollop of whipped cream. Glaze: Melt 1/2 cup of additional chocolate chips and 1 tablespoon of heavy cream in the microwave. Stir until completely smooth - if thick add up to 1 tablespoon of cream to thin.
Bring a large pot of salted water to a boil. Add pasta and cook for 6 minutes. Add frozen peas and continue to boil for 3 additional minutes. while pasta is cooking, heat butter in a small pan, add leek and cook over medium heat for 3 minutes. beat eggs in a bowl and season with salt and pepper. drain pasta and peas and return to the pot. add leeks, eggs, ham and half of the cheese mix well heat on low for 2-3 minutes to make sure cheese is melted. transfer to serving dish and top with remaining cheese.
Generously grease and flour a 10-inch bundt cake pan. In a large mixer bowl, combine dry cake mix, water, eggs, and vanilla. Blend until moistened. Beat as directed on package. Measure 1 cup batter into a small mixing bowl. Add the caramel topping, nuts and flour; mix well. Pour half the yellow cakebatter into prepared pan; pour caramel mixture over batter in pan. Cover with remaining batter; swirl lightly. Bake at 350F for 40 to 50 minutes until toothpick inserted in center comes out clean; cool upright in pan 15 minutes. Remove from pan. Cool completely.
Mix dressing ingredients together. Lay out the 2 wraps and spread 1 tablespoon of the dressing on over one side of each wrap. Place the baby greens on the spread dressing. Top with red onions, line the cucumbers across the wrap. Mix the dressing into the salmon. Spread the salmon along side the cucumbers. Place the avocado slices along the salmon if using. Sprinkle the almonds over the salmon. Roll up tightly the tortillas be sure to roll so the cucumbers are all though the rolls. Slice each wrap into 8 slices and place cut side up.
Sieve chili peppers and their liquid into 7 or 8 inch skillet. Stir in flour and salt. Bring to boil and simmer for a few minutes, until slightly thickened, stirring constantly. Space 4 eggs on top of chili sauce, cover, and simmer over low heat until poached to desired doneness. Serve with chili sauce from pan. Woman's Day.
In a large pot, saute meat and onion together until meat it cooked through. Stir in seasonings. Add remaining ingredients (and juice from all cans) and simmer for 2 hours. Garnish with sour cream, sliced green onion, chopped pickled jalapeno, shredded cheddar cheese, and either tortilla chips or Fritos.
Place potatoes in a large saucepan; cover with cold water. Bring to a boil. Reduce heat, and simmer 10 minutes or until almost tender. Add peas; cook 2 minutes or until peas are crisp-tender. Drain. Place vegetables in a large bowl. Add chicken, bell pepper, and onion. Combine oil and remaining ingredients, stirring with a whisk. Drizzle over salad; toss gently to combine.
Preheat oven to 400. In a large skillet, cook onion and garlic in hot oil just until tender. Stir in squash; cook for 3 to 5 minutes more or just until tender, stirring occasionally. Stir in half of the green chile peppers, 1 teaspoons of the chili powder and 1/4 teaspoons black pepper. Cook and stir for 1 minute more. Set aside. For sauce; In a saucepan, melt butter over medium heat. Stir in flour, salt, 1/8 teaspoons black pepper, and remaining chili powder. Cook and stir for 1 minute. Stir in milk. Cook and stir until bubbly. Remove from heat. Stir in 1 cup of the cheese until melted. Stir in the remaining chile peppers. Stir 1/2 cup of the sauce into squash mixture. Spoon 1/3 cup squash mixture down the center of each tortilla; roll up. Place tortillas in a lightly greased 2-quart rectangular baking dish. Top with remaining sauce. Cover and bake about 25 minutes or until heated through. Top with tomato and remaining cheese.
Mix thoroughly and place in casserole dish. Top with bread crumbs and bake at 350°F.
Dissolve 1 teaspoon sugar in water and sprinkle yeast over it. Add 1 tablespoon sugar, stir, and let stand 10 minutes. Combine yeast with milk, lightly beaten eggs, salt, 2 tablespoons sugar, oil, and 3 cups sifted flour. Beat until smooth. Cover and let rise in a warm place until light and bubbly, about 1 hour. Mix in remaining flour and knead until smooth and elastic and dough leaves the side of the bowl easily. Form into a ball and place in lightly oiled bowl, turning once to oil the top. Cover with towel and let rise in a warm place until double in bulk. Punch down and allow to rise again slightly. Divide dough into 3 parts. On a floured work surface, divide one part into thirds, rolling each into a rope 8 to 10 inches long and 1 1/2 inch thick. Braid together, starting at the middle, and turn ends under. Repeat to make other two loaves and place on buttered baking sheets. Do not crowd, since loaves will double in size. Cover with damp towel and let rise until almost double. Brush with egg glaze and sprinkle with poppy seeds. Bake in preheated oven at 375 degree F. at least 1 hour, until golden. Test by rapping the bottom; there should be a nice hollow sound. Cool on racks. Makes 3 medium loaves.
Place beef in the crock pot and break it up with a spoon or spatula. Mix remaining ingredients in a bowl, then pour onto beef. Stir to combine. Cook on low for 6-8 hours. Serve over egg noodles.
Prepare a double boiler,. Once water is boiling and top pot is hot, place beer inside. Mix in salsa. Add cheese slowly until you get the consistency that you desire. Mix in 1/4 of a teaspoon of jalapenos to taste.
Heat cranberries in 1 1/2 cups water to boiling; reduce heat. Simmer uncovered until berries pop, about 8 minutes. Press cranberries through sieve to remove skins. return juice to saucepan. Add sugar, 1 cup water and the salt; heat to boiling. Add farina gradually, stirring constantly. Cook, stirring occasionally, until thickened, 3 to 5 minutes. Pour into small mixer bowl. Beat on high speed until pudding becomes fluffy and light pink, 3 to 5 minutes.
Heat water in a covered pot to boiling. Meanwhile, dice dried apricots and measure other ingredients. Add all remaining ingredients to boiling water, stir well and return to a boil. Cover and reduce to simmer for 12 minutes, or until all water has been absorbed, stirring once or twice in the middle. Remove from heat, fluff (like you would rice), cover and let stand for 10 minutes. Serve in a bowl with milk (or dairy free milk alternative like soy milk, rice milk or almond milk), and a drizzle of honey if desired.
Dissolve jello in 1 cup hot water and pour into blender. Put blender on medium speed and add 1 cube of cream cheese at a time; blend until smooth. Refrigerate until set (NOT FIRM). Whip cream and add to jello along with the pineapple; mix well. Pour into mold and refrigerate.
After you cut the apples, place them in a large bowl of either water and a couple of tablespoons of lemon juice, or in a lemon lime soda. This prevents them from turning brown. Use as many apples as you desire. Mix all ingredients (except apples) together and chill until ready to serve.