HumbleIntelligence/food-ner-1-Million huggingface dataset:
Instapot on saute. Add oil. Wait till warm. Add onion, wait till soft. Add ginger & spice powders, wait till fragrant, about 30 seconds. Instapot off. Add water or chicken stock, scrape sides. Add tomato sauce. add Cauliflower, chicken, tofu, butter. Instapot pressure cook HIGH 10 minutes. Allow slow release (10 minutes). Remove chicken cut into bite sized pieces, put back in pot. add cream or coconut milk. let cool a bit then add yogurt. stir, serve with either: nan, rice. (See recipe for home made nan).
Heat the oil in a large pan. Saute onions and garlic until tender. Add picante sauce, green chiles, beans, bean dip, corn, veggie burgers, and. spinach and stir to blend. Break the burgers up as they defrost. When the mixture heats, add your favorite cheese and stir until melted. Serve over chips garnished with whatever you would like (sour cream, more. picante sauce, etc.).
Cut chicken into bite sized pieces. Sprinkle chicken with pepper. Cook chicken in hot oil till white, about 10 minutes then drain. Put asparagus in medium sized baking dish. Mix soup, lemon juice, mayo and chicken and pour onto asparagus. Top with cheese. Cover and bake at 375°F for 30 minutes or untill bubbly.
In a small pan, melt butter over medium heat and saute onion until tender. Add rice and stir. Add water, stir and bring to boil. Reduce heat; simmer 20-25 minutes uncovered, stirring frequently, until rice is tender. Add cream and Parmesan. Season with salt and pepper to taste. Gently fold in shallots, tomatoes and broccoli. Set rice aside. Season both sides of sea bass with salt and pepper. Dredge lightly in flour. Put olive oil in saute pan over medium heat; sear both sides until golden brown. Place fish in 400 degree oven for 10-15 minutes or until desired doneness. Place risotto on plate and top with sea bass.
Cook rice according to directions. Dice chicken into 1/2 inch pieces and cook about half way in a bit of vegetable oil. Add in coconut milk, curry sauce, curry powder, bullion granules, and tomato paste. Add in diced pineapple. Cook until chicken is done. Plate the rice with the sauce on top. Sprinkle with your choice of tomato, dried coconut, peanuts and even banana. Enjoy!
Chop bacon and fry in a very large pot until crisp. Remove from pan, reserve 1/2 of drippings. Add celery and onion to drippings and saute until soft but not brown, approximately ten minutes. Stir in flour. Add stock and simmer for five minutes or until thickened. Add potatoes. Mix cream, milk, and sour cream. Add this to soup. Heat through. Garnish with cheese, green onion, and bacon.
Place first 4 ingredients in a 4-quart mixing bowl. Beat at low speed with a heavy-duty electric mixer 1 minute or until mixture is blended. Beat mixture at high speed 3 to 5 minutes or until stiff peaks form. Gradually add powdered sugar, beating at low speed until blended. Stir in toasted pecans. Spread Divinity Frosting immediately on cake.
Preheat oven to low broil and move oven rack to the second from the top (high enough up to broil your marshmallows). Place baking sheet on rack. Heat milk and water in a saucepan over medium heat until warmed through - about 5 minutes. Be careful not to overheat or scald. Add cocoa powder, chocolate syrup, sugar, stevia and salt and whisk vigorously until thoroughly combined. Meanwhile, take a few marshmallows and rub them around the top of your mugs so the graham crackers will stick. Then, dip mug in graham cracker crumbs until well lined. You could also add some graham cracker crumbs to the bottom of your mug for extra graham flavor. Pour in hot chocolate and top with 1/4 cup marshmallows each. Carefully set mugs on the baking sheet in the oven and broil marshmallows until browned, watching carefully as to not let them burn. Carefully remove from the oven with a towel and serve with holders or a small towel to protect hand from heat (they should cool quickly for handling). Top with a drizzle of chocolate syrup and extra graham cracker crumbs for serving (optional). Notes. Adjust flavors before serving, adding more chocolate or sugar if you prefer.
Heat butter, milk and cocoa in a 3 qut saucepan over medium heat, stir frequently DO NOT BOIL. Remove from heat and stir in sugar, espresso and vanilla with the wire whisk until smooth and spreadable. You may need more or less powdered sugar, add a bit at a time and see when it gets to the consistency you like.
Cut stick of butter in half length-wise, then cut each half in half lengthwise, to make 4 long pieces. Cut 4 pieces into cubes and keep cold. Mix topping and set aside. Mix batter ingredients. Spread stiff batter into buttered 9x13 baking dish. Push butter cubes into batter. Pour topping evenly over batter. Bake at 350 degrees for 20-30 minutes, until inserted knife comes out clean.
Simmer onions in water to cover until translucent, 5-7 minutes. Cool under cold water and drain. Coarsely grind the onions with the chicken using a Kitchenaid or food processor. Add the remaining ingredients to the chicken and blend thoroughly with your hands. Divide into 4 portions. May use now or freeze for later use.
Mix all ingredients and heat in crockpot. Serve hot with crushed Doritas.
Preheat oven to 350°F. In a large bowl, combine oil, brown sugar, bananas, eggs, buttermilk and vanilla. In a medium bowl, combine flour, baking soda, salt, baking powder, pecans, candied ginger, nutmeg, powdered ginger, and cinnamon. Add flour mixture to banana mixture;mix well. Divide batter among greased or paper-lined muffin cups. Bake for 20-25 minutes.
Preheat oven to 350°. Combine: flour, baking soda, salt, sugar, cinnamon, carrots and oil. Add eggs slowly, mix thoroughly. Spray jelly roll pan or 4 sided cookie sheet with nonstick cooking spray, dust with flour. Pour batteer into prepared pan. Bake 30-40 minutes or until center is done. Cool completely and frost.
Pour boiling water over noodles, let stand 10 minutes or until soft and plump, drain. Heat oil in a wok over high heat. Add the beef and cook until browned; remove. Stir-fry onion until translucent: add carrot and capsicum and cook for 2 minutes; return meat to pan, add remaining vegetables and cook for a further 2 minutes or until cooked. Stir in noodles, Asian pesto spread, light coconut milk and sweet chilli sauce until warmed through and sauce has slightly thickened. Serve immediately.
Melt butter in medium saucepan with olive oil over medium/low heat. Add the garlic, cream, white pepper and bring mixture to a simmer. Stir often. Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth. When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY. While the sauce cooks, boil noodles for 3-5 minutes. Place pasta on serving plates and spoon sauce over pasta. Garnish with parsley, freshly cracked black pepper and more grated parmesan (optional).
In 2-quart saucepan, mix chicken and 1/2 cup of the enchilada sauce. Heat to boiling over medium-high heat, stirring occasionally. Separate or cut each can of dough into 4 rectangles (if using crescent rolls, press perforations to seal). Spoon chicken mixture and 1 tablespoon of the cheese onto 1 long side of each rectangle. Roll up; pinch edges to seal. Place seam side down in 13x9-inch (3-quart) glass baking dish. Pour remaining sauce over enchiladas, and sprinkle with remaining cheese. Bake at 375°F 15 to 20 minutes. Makes 8 servings.
Drain sweet pickle relish and pimentos. Put saltines and Ritz crackers in a plastic bag and crush until fine with a rolling pin. Put onions, garlic, olives, and jalapenos in food processor and chop until fine. Add pickle relish and pimentos and chop. Stir vegetables into mayonnaise. Gently fold in crushed crackers. Chill overnight to allow flavors to blend. Serve with seafood or vegetables.
Cut your French bread loaf in half (depending on its size of course -- You want it to be about 6 inches long). Hollow out about half of the middle, as far as you can (see my picture -- You want it to have a layer of bread still all the way around so don't overdo it). Stuff the smoked sausage into it, trimming it to be even with the bread. Repeat with second half of bread. Mix ground beef thru basil. Take half and flatten into a square onto a cookie sheet. Put the bread/sausage on top and wrap the meatloaf mixture around it completely. On a plate or cutting board take 10 strips of bacon and weave them together. Wrap them around the meatloaf -- sometimes they won't reach all the way and that's fine, just keep the pretty woven part on top and hide the ends on the bottom. Repeat with other 10 strips and loaf. Cook on cookie sheet at 375 for 45 minutes (or till done).
Add all ingredients together except the shredded cheese Mix well until blended. Set aside. Preheat oven 350*. Spray muffin pans with Pam. Place a wonton wrapper in each muffin cup, making sure the edges are folded out. After each muffin pan is filled, spray Pam lightly over the wrappers. Bake 5 - 6 minutes, middle rack of oven. Take out of oven and fill each wonton wrapper with a heaping tblsp full of filling. You can fill all the wrappers at the same time after all are prebaked.If you have 3 12 cup muffin tins, you can leave the wrappers in the tins to fill and then bake. If not, when cool to touch, take out and place on cookie sheets and fill.Make sure the cookie sheet has a little oil or Pam sprayed on the sheet so the wontons will not stick. Pop back in the oven to heat until hot, about 8 minutes. Sprinkle shredded cheese. on top of each wonton cup and bake until melted. Note: You may sprinkle Panko crumbs or Italian fine bread crumbs or bacon bits on each wonton before adding the shredded cheese. These can be made ahead, refrigerated and reheated. Just add more baking time to reheat.
In a large non- metal mixing bowl, combine fish, seafood, and half of the diced vegetables with salt and all 3 juices. Refrigerate overnight stirring occasionally. Add remainder of vegetables 1 hour before serving. Serve in chilled martini glasses with wedges of lime and pineapple.
Blend pumpkin puree and checkpeas until smooth in a food processor, add remaining ingredients to mixture, blend until smooth. Serve with pita chips.
Blend pumpkin, eggs, water, and shortening in large bowl. Sift together remaining ingredients and add to pumpkin mixture. Fill greased muffin tins about 3/4 full. Bake at 350 degrees about 30 minutes or until set when touched.
Spread beans evenly over bottom of a 13 x 9-inch glass baking dish. In a bowl combine avocado, salt and lemon juice, then spread the mixture over the beans. Top with sour cream. Sprinkle the fajita seasoning over sour cream layer. Next, layer remaining ingredients on top in order listed. Serve immediately or chill until ready to use.
For the apple-cranberry glaze - In a small saucepan, heat the vinegar and sugar over medium heat until the mixture boils and the sugar dissolves. Add the apple preserves or jam, whisk in the dried cranberries and bring it to a boil. Remove from heat. Season with salt and pepper to taste. For the chicken - Preheat the grill to medium-high. Sprinkle the chicken with salt and pepper and drizzle with olive oil. Place the chicken on the grill and cook until the juices run clear, 6 to 8 minutes per side. Place the chicken on a serving platter and brush it with the apple-cranberry glaze.
Get a Dutch oven (or a crock pot). Dice up 1 onion. Slice open 1 jalapeno. Remove all the seeds for mild, or leave seeds in for hot. Dice the sliced jalapeno. Add can of stewed tomatoes to Dutch oven, juice and all. Add fajita mix to Dutch oven. Add 2 cups water to Dutch oven. Add diced onion and jalapeno. Stir up well until fajita mix is completely dissolved. Add in meat. No need to cut it, but you may trim off the fat if so desired. Cook for 4 hours @ 250 f, or if crock pot, cook 6-8 hours on low. Serve over whatever suits your fancy; Spanish rice, a hoagie roll, tortilla shells, whatever.
Preheat oven to 400°F. Coat a 10-inch gratin dish or glass pie plate with 3 sprays of the vegetable oil. Layer 1/3 of the potatoes over the bottom of the prepared gratin dish, overlapping the slices in a spiral pattern. Over the potatoes, sprinkle 1 tablespoon of the flour and arrange the onion rings. Dust with the cayenne and 1/2 teaspoon of the paprika. Layer another third of the potatoes, adding the remaining tablespoon of flour, the black pepper, and 1 tablespoon of the parmesan. Scatter the zucchini, dusting with the nutmeg and Spike seasoning. Top with a spiral layer of the remaining potatoes. Pour the evaporated milk over the gratin and add the remaining paprika and parmesan. Cover with foil and bake for 45 minutes. Remove the foil, lower to 350°F, and bake for about 15 minutes more, until the top is golden brown. Remove the gratin from the oven and allow it to cool for 10 minutes. Garnish with the chopped parsley.
Preheat oven to 350. In bowl, combine mashed bananas, oil, liquid sugar and vanilla, or stevia vanilla. In separate bowl, combine oats, flour, baking soda and coconut (if using). Stir the wet mixture into the dry until just combined. Add your choice of "fun yum" for final stir, i.e., coco chips, raisins, dried fruit, or anything your taste desire with banana! Drop onto prepared cookie sheet. They will not change from the dropped shape, so it is up to you if you wish to have round, drop cookies; or thinner, oblong cookies. Bake for about 18 minutes, until golden. Place 'em on a rack and then test the moment they are cool enough! Yields about 16 cookies, but depends on drop size! ****** substitutions******. maple syrup = 2tbsp agave and 2 tbsp maple. oil = 2 tbsp canola /1 tbsp almond butter / 1 tbsp coconut butter. vanilla= 8 drops NuNaturals vanilla stevia. cacao chips= raisins or your choice of chocolate chips or dried fruit. coconut= sliced almonds (adds bulk).
In a heavy cas tiron skillet dry-fry the pumpkin seeds for a few minutes, stirring constantly as they swell. DO NOT burn. They will taste bitter if burnt. Next add the minced garlic and cook for 1-2 minutes, stirring constantly. Add the salt and the crushed toasted chiles. Stir to mix well. Turn the heat off, but keep the pan on the stove. Sprinkle the sugar on the seeds and shake the pan vigorously to coat the seeds. Transfer the pumpkin seeds to a serving bowl and serve with a wedges of lime for squeezing over the pumpkin seeds. Best eaten within a day.
In a medium saucepan, combine the water, farro, and salt, then turn heat to high and bring it all to a boil. When it has come to a boil, reduce the temperature to medium low, cover, and let simmer until the farro is tender, about 30 minutes. Remove from heat, drain mixture well, then pour it all into a large ceramic or porcelain bowl and set aside to let cool. When cooled, add the chopped tomatoes, onion, chives, and parsley, tossing to combine. In a separate bowl, combine the garlic, vinegar, pepper, and olive oil, and whisk well until incorporated to make the dressing. Combine the dressing with the farro mixture, tossing it to coat well; season to taste with salt. Note: this salad can be made the day before and stored in the refrigerator- Giada suggests serving it at room temperature, so just make sure to take it out of the fridge an hour before serving, or taste it cold to see if you like it that way, too; also, a few sliced black and/or green olives can be a nice addition.
Wash hands. Give your child a banana and show how to peel it. Spread peanut butter on all sides of banana using a dull butter knife or spoon. Sprinkle raisins on a plate and roll peanut butter coated banana in raisins or sprinkle all sides of peanut butter coated banana with raisins (rolling the banana is messier). Eat with fingers. Wash hands. Note: Amounts for peanut butter and raisins are approximate. Fun Tip: Children are curious about the insides-especially when those things are hidden. When they peel a banana, they see that there's something very different on the inside. The peeling is a protection for the banana. What other foods do they know that have a peel? What kind of fruit becomes a raisin? How does a grape become a raisin?
Preheat oven to 350°. Place meatballs on a foil lined baking sheet and bake 15-20 minutes or according to package directions. Cook macaroni according to package directions, drain. Add milk, cheese sauce packets and sour cream, stir to combine. Place meatballs in the bottom of an oven proof casserole, top with macaroni, cover with tomato slices sprinkled with parmesan. Bake uncovered 25-30 minutes.
Combine dry ingredients in a large bowl. Cut in shortening with a pastry blender, until mixture resembles coarse crumbs. Cover bowl& refrigerate for about 30 minutes (this step can be skipped, but it makes the dough easier to handle if it's cold). Make a well in the center of the mixture& add milk all at once. Stir just until dough clings together. Preheat oven to 450F degrees. On a lightly floured surface, knead dough gently 10-12 strokes (don't over-knead or handle dough too much, or it will become tough). Roll or pat dough to 1/2" thickness. Cut with a floured 2 1/2" biscuit cutter--cut straight down to the board, then twist& lift cutter--dipping cutter into flour after each cut. Transfer biscuits to an ungreased baking sheet. Place biscuits so they're almost touching, and press two fingers lightly into top of each biscuit. Bake 10-12 minutes or until golden. Remove to wire rack to cool completely. *Note:Placing biscuits close together on baking sheet helps them to rise, as they"climb" on each other. Also, pressing your fingers into the center of each biscuit keeps the middles from rising higher than the sides.
Position a rack in the bottom of the oven and place an inverted baking sheet on top. preheat oven to 500 degrees Fahrenheit. IN a small bowl, combine the olive oil, garlic and 2 pinches salt. Lightly flour a baking sheet, place one piece of pizza dough on top and stretch to fit the dimensions of the baking sheet. Drizzle 2 1/2 tablespoons garlic oil on top. Sprinkle half of the clams on top and season with 2 teaspoons Parmesan, 1 1/2 teaspoons thyme and salt and pepper. Set the baking sheet on the hot baking sheet in the oven. Bake until crisp and golden, about 20 minutes. Repeat with the remaining ingredients to make another pizza.
Briskly saute the onions and celery in the olive oil until the onions are brown around the edges. Meanwhile, mince the garlic, anchovies, salt and pepper together. Add to the onions, turn the heat way down and let it stew while dicing the bell pepper and eggplant. Add the diced pepper and eggplant. Cook over moderate heat until the eggplant is completely cooked, almost falling apart. (Eggplant is insatiable when it comes to oil. Don't feed it. If the eggplant sticks too much, toss in a spoonful of water to loosen it.) Add the tomatoes and simmer, partially covered, until the tomatoes are cooked - 10 to 15 minutes. Stir in the vinegar, capers, and olives. Simmer uncovered for a few minutes (until it's no longer watery) then fine-tune the seasoning with salt and pepper. Put in a bowl and let it cool uncovered. When it's at room temperature, serve or refrigerate.
Mix softened cheese and nuts in a medium bowl. Divide and spread on the proscuitto slices evenly. Top each with the spinach or arugula leaves. Roll up the meat tucking in the leaves as you roll. Cut each rollup into 1/2 inch slices. Place on a plate and cover and chill up to 6 hours.
Preheat the oven to 350 degrees F. Butter a 9-inch springform pan. Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1 inch of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs - this will keep the eggs from scrambling from the heat of the chocolate, then whisk in the rest of the chocolate mixture. Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20 to 25 minutes. Let stand 10 minutes, then remove sides of pan. While the cake is cooking, whip the cream until it becomes light and fluffy. Serve at room temperature dusted with confectioners' sugar and topped with whipped cream and fresh berries.
Preheat the oven to 350°F Grind the pecans into a flour-like powder using a food processor. Pour into a medium bowl and set aside. Process the dried fruit in the same way, in the food processor-- make sure the pieces are good and small. This might take awhile. If using dried apricots instead, it might help to slice them in half before adding them to the food processor. When finished, add to the bowl with the pecan 'flour'. Add cinnamon and orange zest to taste. Add the egg to the mix, and work it into the pecans and raisins with your hands. You want the mixture to be drier than cookie dough usually is-- just barely holding together. The stickiness of the dried fruit will help the mixture stay in clumps. Spray a cookie sheet with non-stick spray, or use butter. Shape your bars out of the mixture-- I usually aim for bars which are about 2 x 4 inches x 3/8-inch thick. Bake for about 15 minutes, though watch the edges of the bars-- they can get toasty. When the center of each bar is somewhat firm to the touch, remove from the oven and place on a rack to cool.
In a heavy saucepan heat the oil and saute the onion until tender but not browned. Add the garlic and cook, stirring for 3 minutes. Add the potato slices and enough hot water to barely cover. Bring to a boil, cooking slowly for 15 minutes or until the potatoes are barely tender but holds its shape. Add spinach, parsley, salt and pepper and reheat for 5 more minutes. Serve hot with cooking liquid.
In medium bowl combine the shrimp and Cajun seasoning. In a large skillet, heat the oil over medium heat. Add the shrimp and cook about 3 minutes, then add the garlic and red pepper flakes and cook until shrimp are cooked through, about 4 to 6 minutes. Meanwhile, steam the corn kernels for 3 to 4 minutes. Let the shrimp and corn cool to room temperature. (Note: Recipe #304627 is the easiest and best method.). In a large serving bowl, combine the shrimp, corn, tomatoes, roasted red pepper if using and parsley. In a small bowl, combine all the dressing ingredients and add to the salad. Mix well and adjust seasoning if needed. Serve at room temperature.
ASSEMBLY DIRECTIONS:. Pour salad dressing in a large bowl. Add the chicken parts to the dressing, coating well. Cover and chill about 4 hours, or overnight. Turn the chicken in the dressing occasionally. Combine parmesan cheese, dry bread crumbs, parsley flakes, paprika, salt and pepper in a shallow bowl. Roll chicken one piece at a time in the crumbs, then place chicken in a greased 9x13 baking pan or on a foil lined cookie sheet. Spoon excess dressing over the chicken. Bake at 350 degree oven for one hour, or until thickest piece is done. FREEZING AND COOKING DIRECTIONS:. Remove from oven and cool. Put baked chicken pieces into a freezer bag. Lable and freeze. TO SERVE:. Place chicken on a heavy foil lined cookie sheet. Warm in a 400 degree oven for 10 minutes or until warmed through.
Heat the evaporated milk and water to nearly boiling, stirring frequently. Reduce heat. Mix flour, sugar, cocoa and salt in a mixing bowl. Add 1/4 cup water. Add cocoa mixture to the milk mixture and blend well. Cook over medium heat, stirring constantly, until thick. Bring it to a low, bubbly boil. Serve in mugs. Sprinkle with nutmeg.