HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash the sweet potato, microwave for 2 minutes -to soften it up; peel, cut into 1/2 inch cubes, put cubes into steamer bag, add 1 teaspoon water, microwave for 3 minutes; and set aside. Heat oil in large nonstick skillet on medium heat for about 2 minutes. Stir in curry paste until well blended. Add chicken, onions, and garlic; cook and stir 6 to 8 minutes or until chicken is slightly rare inside. Stir in red and yellow peppers and sweet potato; cook 4 minutes or until peppers are crisp tender and sweet potato is done. Add cream cheese, milk, pepper, fish sauce, brown sugar, and basil; cook until cream cheese is melted and evenly coats chicken and vegetables, stirring frequently. Taste and make adjustments. Serve over rice. Garnish with peanuts.
Mix first 5 ingredients in a small bowl. Whisk in olive oil gradually. Serve over crisp salad greens.
Preheat oven to 425°. In a large mixing bowl, place the cut potatoes and pour the olive oil over the top. Sprinkle on the garlic, thyme and seasoned salt. Mix well until the potatoes are evenly coated. Spread the potatoes on a baking sheet in a single layer. DO NOT throw away the oil that is left in the bowl. Bake 30 minutes, turning the fries over halfway through (I didn't do this because I forgot and I don't think it really matters if you do or you don't). After 30 minutes of baking, return the fries to the bowl with excess oil and sprinkle with the Parmesan cheese and parsley. Toss to coat and return to baking sheet and bake for another 10 minutes. If desired, sprinkle fries again with a few shakes of Parmesan and a few shakes of seasoned salt.
Preheat oven to 350 degrees. Heat shortening in large skillet; add pork chops and brown quickly on both sides. Remove chops and drain off all but 2 tablespoons fat. Cook onion and green pepper in remaining fat for about 3 minutes or until onion is soft. Add tomato sauce, water, sugar and seasonings. Heat to boiling and cook for about 5 minutes. Arrange potatoes in a large shallow baking dish or casserole. Place pork chops on top of potatoes and pour sauce over all. Cover casserole with lid or foil. Bake at 350 degrees for 1 hour. Remove cover and sprinkle with grated romano cheese, returning to oven and baking 15 minutes longer.
In a medium bowl, stir together the Oreo cookie crumbs and butter. Evenly divide the crumbs between individual serving dishes and press into the bottoms of the dishes to form a crust layer. In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving. If desired, garnish with the topping of your choice. Note: this desert serves 6 people easily, with some leftover cheesecake mixture -- so depending on the size of the dishes, this could stretch to 8 people. My dishes measured 4-1/4 inches for reference.
Combine the scallions, mirin, vinegar, sugar, soy sauce, 1 tspl. of the oil, and the crushed red pepper flakesin a zip closed bag; add the chicken and seal (removing all the air in the bag). Turn to coat the chicken; refrigerate, turning the bag occasionally, at least 2 hours or up to overnight. Lift the chicken from the marinade and pat dry with paper towels. Discard the marinade. Heat the remaining 1 teaspoons of oil in a large nonstick skillet over medium heat. Add the chicken and cook until lightly browned, about 2 minutes per side. Add the broth; bring to a boil. Reduce the heat and simmer, covered, turning once, until the chicken is cooked through and the liquid is syrupy, about 10 minutes. Turn the chicken to coat in the liquid.
Heat toaster oven or oven to 425 degrees Fahrenheit. Tightly wrap garlic cloves in aluminum foil. Place on top shelf of oven and roast 30 to 35 minutes or until very tender. Set aside until cool enough to handle. Meanwhile, in 4-quart saucepan, heat oil over medium heat. Add onion, celery, and carrots; saute 8 to 10 minutes or until softened. Add water, beans, bay leaf, rosemary, and pepper. Heat to boiling over high heat. Reduce heat to low, partially cover, and simmer 25 minutes, stirring occasionally. Break open skin of garlic cloves and squeeze softened garlic into soup mixture. Simmer uncovered 15 minutes, stirring occasionally. Remove and discard bay leaf. In blender, puree soup mixture in several batches. Return puree to saucepan and reheat briefly. Salt and pepper to taste. To serve, divide soup among serving bowls and garnish each with some carrot strips and a celery leaf, if desired. Enjoy!
Saute onin in a small amount of Miracle Whip dressing until tender. Combine all ingredients except bread crumbs and margarine. Spoon into a greased 6 cup casserole. Combine bread crumbs and melted margarine; sprinkle over squash. Bake at 375 degrees for 40 minutes or until golden.
Steam or boil peas, carrots and asparagus until tender, drain well and set aside. Cook bacon in an ovenproof skillet over low heat until crisp. Remove with slotted spoon and place on paper towels to drain. Add vegetable oil to bacon grease (if necessary) to equal 2 tablespoons. Increase heat to medium/low and add the onion. Cook until transparent, stirring occasionally. Add vegetable mixture to onions and cook for another 10 minutes. Meanwhile, in another bowl, beat eggs and salt and pepper together. Pour over mixture in skillet and add bacon crumbles. Stir gently. Preheat broiler. Reduce heat and cover eggs. Cook until almost set. Remove lid and place under broiler until eggs are lightly browned (about 3 minutes). Remove from oven and cut into wedges. **Alternate recipe** Can also be made by substituting 1 cup of cooked, diced potatoes for the veggies.
Cook bacon in a large skillet over medium heat until just crisp, turning several times, about 4 minutes; remove bacon, crumble and set aside. Add onion and celery to skillet; cook until softened, about 5 minutes; stir in garlic, cook 1 minute; stir in spinach, cook until wilted, about 2 minutes. Season with red pepper flakes, allspice, salt and black pepper; add chicken broth, tomatoes, beans, ham, sage, thyme and parsley; cook until flavors blend about 20 minutes.
Toast bagel if desired; place on serving plate. Top with lettuce, tomato slices, hard-cooked egg slices, and mayonnaise, if using. Variations:. Slice a croissant in half horizontally, top with sliced, hard-cooked egg and cheese slices; broil to melt cheese. Top a toasted English muffin with shaved ham, hard-cooked egg slices and dijonnaise.
Top& tail green beans. Bring a large pot of salted water to a boil; add beans& blanch for 2 - 3 minutes or until crisp-tender. Drain& refresh with cold water until beans are cold. Trim garlic scapes& remove any seed pods. Cut into pieces about the same length as the beans. Blanch for 1 - 2 minutes; drain& refresh with cold water. Heat oil in skillet on medium heat; add scapes& saute for 2 minutes. Add beans& red peppers. Toss together, cover skillet& cook for 2 minutes longer or until scapes are crisp-tender. Uncover& season with salt, pepper& balsamic vinegar.
Preheat oven to 375 degrees F. Heat oil in heavy pot over medium high heat. Saute onion and garlic until onion is starting to turn yellow, not quite brown. Add spinach in batches and saute until wilted. In bowl, beat cottage cheese, eggs, oregano, salt and pepper if using, together. Add spinach mixture and mix thoroughly. Spoon batter into muffin tin, fill 3/4 full - I use paper cupcake liners. This makes about 16 to 18 muffins. I just use my dozen cupcake pan, and then put the leftover mix into small ramekin cups. Variation: grease the muffin tin, then cut flour tortillas (use a flattened out cupcake liner as a template) into rounds, carefully push the tortillas into greased muffin cups, fold over excess tortilla from the side. Fill 3/4 full with mixture. Top each muffin with heaping teaspoon of crumbled feta. Bake until top starts to brown, about 30 minutes (without tortilla) or increase time to about 35 to 40 minutes with tortilla.
Melt butter and oil in large skillet. Stir in onion, garlic, red pepper flakes, and lemon juice. Cook over medium heat for 3 minutes, stirring often. Pat shrimp dry and add to skillet. Cook stirring occasionally until shrimp turn pink (Approx. 5 minutes). Blend in parsley, cilanto, basil, and lemon peel. Cook another 2 minutes, stirring often. Serve alone, or over angel hair pasta or rice.
Whisk together water and cornstarch in large mixing bowl until smooth. Stir in teriyaki sauce. Add chicken and water chestnuts. Mix to coat. Marinate for 30 minutes. Cook and stir in small batches in hot oil in a wok or large skillet until no longer pink. Serve with rice noodles, shredded carrots and lettuce leaves or flour tortillas.
Place Porcini in a spice or coffee grinder, process until finely ground. Slice chicken breasts halves in half horizontally. Sprinkle chicken with 1/4 tsp salt and pepper. Sprinkle both sides with porcini powder, shaking off excess. Heat 1 tsp oil in a large non stick skillet over medium high. Add chicken pieces to pan, cook 1 1/2 minutes a side or until lightly browned and done. Remove from pan, keep warm. repeat until all are done. Heat remaining tsp or so of oil in pan. Add shallots and garlic, cook 1 minute stirring. Add 3 cups mushrooms, cook 5 minutes until liquid evaporates, stirring occasionally. Add wine, scraping brown bits to loosen. Increase heat to medium high. cook 2 minutes until liquid almost evaporates. Add broth to pan, simmer until mixture is reduced to 1/4 cup (about 5 minutes). Stir in sour cream, cook 1 minute. Remove from heat. Add salt, pepper and parsley. Serve spooning sauce over.
Bring a large pot of water to a boil over high heat. Add salt, if using, and stir in the pasta shells. Reduce the heat to medium-high and cook the shells, uncovered, until al dente, 8 minutes. Meanwhile, place the tomatoes, black-eyed peas, olive oil, garlic, and cayenne in a large mixing bowl and stir to combine. Drain the pasta shells well in a colander. Transfer the shells to the mixing bowl and stir to combine well. Serve topped with the feta cheese, bacon, and parsley.
Preheat the oven to 400 degrees F. Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter-flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside. To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted. Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.
Add all ingredients to bread machine pan in order given, unless directed otherwise by your machine's manufacturer. Bake on regular bread setting, light or medium color. For best loft and texture, remove immediately after baking cycle is complete (rather than let it auto-cool in the machine) and cool on wire rack. Makes a tall, 1 1/2 pound loaf. Tips for success: I prefer to measure my flour by weight because it's more accurate and MUCH easier/faster. I've found that if I lie the slices of bacon on top of each other and slice them first into long strips then chop them into bits, it goes a LOT faster than just haphazardly chopping them. You get much more even bits much faster. The single best key to successful bread machine baking is to babysit your doughball is it's forming. Let the machine work until the doughball forms, then let it work five more minutes and have another look at your doughball. Have some extra flour or extra milk handy should you need to adjust the moisture. Your doughball should be just formed enough that the paddle isn't smushing through the bottom of the ball, but not so dry that the ball just spins without touching the walls. (If it's really way too dry, the doughball won't form at all!) The optimal texture is a ball that spins but also smacks the walls of the pan, too. Once you have a firm grasp on what the optimal doughball looks like, and the basic proportions of liquid/flour/salt/sugar/yeast, you're free to wing it with recipes and invent your own.
Mix together the meat, crushed crackers salsa and egg. Cut the mixture into two parts. I generally make one part a little bit bigger then the second. Take the larger section and form it into a loaf, flatten the top and create a ridge around edge. Fill the hole you created with the shredded cheese. Take the remaining meat mixture and cover the cheese, pinching together the edges of the meat to keep the cheese inside. press down the center of the loaf to flat it out a bit. Cook for 50 minutes at 350 degrees. Take the loaf out and poor the sauce on top and cook for another 10 minutes.
Sprinkle sliced strawberries with 2 tablespoons sugar; cover and chill until ready to serve. Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add 2 1/2 cups sugar, beating well. Add eggs, l at a time, beating until combined. Stir in flour by hand just until moistened. Stir in salt and vanilla. Pour batter into a greased and floured 10-inch tube pan. Bake at 300° for 1 hour and 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack. Cut into slices. Beat whipping cream and 3 tablespoons sugar at high speed with an electric mixer until stiff peaks form. Serve with cake; top with strawberry mixture, and drizzle with Strawberry Syrup. Garnish, if desired. Note: Great results for this recipe were gotten from using a hand mixer and then stirring the flour in by hand. High-powered stand mixers can over beat some pound cakes, giving them a tough texture.
combine water,sugar, milk and vanilla. In a separate bowl combine all other ingredents. Pour sugar mixture over oat mixture and press into a 9x13 baking dish. bake at 350 for 20-25 minutes. cut into bars.
Heat together 3 tbsp sugar and 3 tbsp water until golden brown. Pour into a well-buttered flan mould. Beat the eggs with the remaining 3 tbsp sugar until thickened, then add the 100g sugar along with the milk, cornflour and lemon zest. Mix well and pour into the flan mould. Cook in a bain-marie for 45 minutes until the flan thickens and sets. Allow to cool completely then serve.
Preheat oven to 250 degrees. Rub 2 tablespoons butter over bottom and up sides of 10 inch springform pan with 3 inch high sides. Add pecans, shaking and turning pan to coat bottom and sides. Mix cracker crumbs with remaining 1/4 cup butter in small bowl. Press into bottom of pan. Using an electric mixer, beat cream cheese in large bowl until softened. Add sugar, eggs, yolks, and vanilla. Beat until smooth. Fold in sour cream. Pour batter into prepared pan. Bake until knife inserted 2 inches from center comes out clean, about 1 1/2 hours. Turn off oven. Leave cheesecake in oven 20 minutes. Transfer to rack and cool completely. Refrigerate overnight. Release pan sides from cheesecake. Transfer to platter. Cut into slices.
Preheat the oven to 200c. in a saucepan bring to the boil the water,add stock cube then rice.then add carrots so they soften. once 1/2 the water has been absorbed, add the chopped tomatoes and tuna,ginger and garlic plus pepper,leave to reduce for another 10mins. whilst that boils,chop the onions and place in the bottom of a cassarole dish,season with salt and pepper and place in the oven to crisp for 8mins. remove the pan from the heat and pour ontop of the onions in the arrole dish,return to the oven till all the liquid is absorbed. once this has happened crumble bread on top and season with salt and pepper.
Mix flour, sugar and baking powder in large mixing bowl. Add the following ingredients in the order given, one at a time while stirring:. shortening, soft butter, beaten eggs, milk and orange juice. Put batter into greased or paper-lined muffin tins, filling each 2/3 full. Top each muffin with diced orange sections and sliced almonds. Bake in 350 oven for 25 minutes or until done.
Preheat oven to 350. Grease a 13x9 cake or Bundt pan. Cream first five ingredients. Mix milk and baking soda in a measuring cup. Add to butter mixture. In a separate bowl, sift or stir next five ingredients, and add to egg and milk mixture. Beat until smooth, then stir in zucchini. Pour into prepared pan. Sprinkle brown sugar and chocolate chips over the batter. Bake at 350 for 45-50 minutes.
Preheat grill or broiler. Brush swordfish with oil and season with salt and pepper. Grill or broiler 3-5 minutes until browned outside and just opaque throughout. While fish is grilling, in a small saucepan, combine butter, lemon juice, capers, garlic and salt. Heat on grill or stovetop until butter is melted and flavors have combined, 2-3 minutes. Serve swordfish with butter sauce spooned on top.
Preheat oven to 450. On a large rimmed baking sheet, toss mushrooms with 2 TB olive oil, rosemary and garlic. Season with salt and pepper. Roast until tender and browned, tossing occasionally, about 15 minutes. Push mushrooms to the sides of the pan. Place tilapia in center and season with salt and lemon pepper. Roast until opaque throughout, 8 - 10 minutes. Meanwhile, in a small bowl, whisk together remaining oil (2 TB), lemon juice, mustard and parsley, season with salt and pepper. When tilapia is finished cooking, place on a plate with the mushrooms next to it. Spread the mustard sauce on the top of the tilapia. Enjoy :).
Pour milk into a large mixing bowl. Add dry pudding mix. Beat with wire whisk for 2 minutes. Spoon half of pudding mix into crust. Gently stir 1 cup of whipped topping into remaining pudding mix still in the bowl. Spoon over pudding layer in the crust. Top with the remaining Cool Whip. Refrigerate at least 3 hours. Store in refrigerator.
Place dough on two baking sheets and roll into rectangles that are approximately 16"x10" in size. Fold edges over to build up the sides slightly. In a bowl, combine the Alfredo sauce, blackened seasoning, garlic, basil, thyme and oregano. Spread the sauce over the crusts and top with the chicken, mushrooms, olives, onion and sun-dried tomato. Sprinkle blue cheese evenly over pizzas. Top pizzas with the provolone, mozzarella, and Parmesan cheeses. Bake at 450 degrees for 15-18 minutes or until bubbly and the cheese is melted.
Preheat oven to 350°F. Peel and boil sweet potatoes in a covered saucepan until tender - about 20 minutes Drain and mash. Mix in the softened butter, sugar, vanilla, and milk. Pour into a baking dish or casserole. Bring cream to simmer in a small saucepan. Add brown sugar and stir until dissolved. Cook over medium heat to soft ball stage - 235°F Remove from heat and beat in butter and pecans. Pour over sweet potato mixture. All of the above may be done up to 2 days in advance and stored in the fridge. Then just heat in the oven until bubbling hot and enjoy.
Mix potatoes, salt, pepper, onion, parsley, nutmeg, eggs and semolina thoroughly. Add milk and sifted flour. Mix all ingredients well. Knead on floured board. Shape into rolls, the approximate size of a walnut (in shell). Drop in boiling salted water. Boil 20 to 25 minutes. Remove with a slotted spoon. Note: You can also brown in butter and serve with your favourite sauce or gravy.
Mix cornmeal, flour, salt, soda, 1 egg, buttermilk, drippings. Place in a large cast-iron skillet and bake 25 minutes at 450F or until golden and a toothpick comes out dry. While bread is baking, dry out 1/2 loaf of plain bread by baking it in the same oven for a couple minutes. When both breads are cool enough to handle, crumble the cornbread and and pull the Italian bread apart in small chunks. In a sauce pan, add giblets, salt, pepper, leaves of celery, 1 chopped onion, 1/2 carrot, chopped, bay leaf, and parsley. Place a whole egg in the water as well. Boil for 1/2 hour. In a large frying pan, combine pork sausage, 3 chopped onions, and 1/2 stalk celery. Fry until sausage is done and add to the crumbled bread in a large bowl. Mix the bread and sausage mixture, and one can of mushrooms with juice, adding about a quarter cup to half cup of the broth from the giblets for moisture. Optional: Add an egg to make the stuffing hold together better. Add salt, pepper and sage to taste. For the gravy, finely dice the boiled egg and the gizzard of the turkey. Grate the liver. Combine with juice from boiling giblets. Turn burner on high and bring to a boil. Optional: Add one can of mushrooms. Add salt and pepper to taste. For one quart of of gravy, mix four heaping tablespoons of corn starch into a bowl of 1 cup water and mix. When the sauce has reached the boil, stir in the starch mixture.
Rim martini glasses with margarita salt or kosher salt. In a shaker, combine ice, vodka and grapefruit juice. Shake well. Pour mixture into martini glasses and serve!
Saute bacon in skillet. Add onion and ground beef. Cook until meat is brown and onion is soft. Stir in tomato sauce, diced tomatoes, salt, Italian seasonings, garlic, mushrooms, and black olives (if using). Cover and simmer 15 minutes. Meanwhile, cook spaghetti in a large pot of boiling, salted water until tender but still firm to the bite. Preheat oven to 375 degrees. Grease a 3-quart casserole. Drain pasta, and add to sauce. Toss to combine. Spoon half of spaghetti mixture into prepared pan. Combine mozzarella and cheddar cheese. Sprinkle half over spaghetti mixture. Top with remaining spaghetti, then remaining cheese. Bake 20-25 minutes or until heated through and bubbly.
Combine pie mixture ingredients and cook until thickened. Pour into two pie crusts. Combine crumb topping ingredients and sprinkle over filled pie crusts. Bake for 30-40 minutes at 350 degrees.
Roast beef until medium-rare (about 170'F on a meat thermometer). Dice into smaller than bite size pieces (varies depending on the size of the dog). Pan fry liver until medium-rare or just a hint of pink is seen when you cut through the the center. Dice vegetables into 1/2 inch (1 cm) cubes and blanch for one minute. Place brown rice into a large pot of boiling water and cook for 25 minutes for most brown rice and 50 minutes for the organic brown rice (or according to package direction). I cook it like pasta, in lots of water and then strain to keep it fluffy and stop it from sticking to the bottom of the pot. Mix all ingredients together. Place into containers and freeze. **NOTE: Vegetables can consist of most high-nutrient options such as fresh or frozen sweet potato, wax beans, peas, pumpkin, spinach, carrots, squash, zucchini, etc. ** Please be careful of those items toxic to dogs such as onions and garlic.
Stir the milk and sugar in a small saucepan until the sugar melts.Let it cool. Make sure you don't let the milk boil. Break the eggs in a bowl and stir them well. Slowly pour the milk from Step 1 into the bowl from Step 2. Pour the mix from Step 3 through a strainer. This makes the flan smoother. Make the caramel sauce in a small saucepan. Put the sugar and the water in the pot and stir quickly over high heat. When it becomes brown, remove from heat and put it into four tea cups. Then pour the mix from Step 4 into the cups over the caramel sauce. Fill a pot with water and put a steamer on it.Put the cups in the steamer.Put a towel under the lid so that the water won't get into the flan. After 2 to 3 minutes in high heat, lower the heat and steam for 15 minutes. You can move the lid a little so that some steam will escape. Poke a hole in the flan with a toothpick, and if juice doesn't come out, it's done. After it cools put it in the fridge.