HumbleIntelligence/food-ner-1-Million huggingface dataset:
Take your soup, milk, picanta or salsa sauce(you choice)and the corn put into a pot, mix well and start to heat on medium heat. Take your bacon, cut it up into small pieces and cook till crispy. Drain well. Break up chiken into bite size pieces. Add the bacon and chicken to the pot, mix in and heat through. When serving take each serving and top with some of the cheese and chopped onion.
Heat oil in a large skillet on medium high heat. Add chicken cook until cooked through. Add snow peas and strips of red peppers cook approximately 2 minutes. Mix dry Jello powder and cornstarch in a small bowl. Add broth, dressing and garlic, stir until Jello powder is dissolved. Add to skillet Reduce heat to medium cook 3 minutes or until sauce is thickened. Serve over hot rice. I served with egg rolls. *You can also jazz it up with 1 1/2 tsp ginger.
Filling: soak bread crumbs in 2T of the cream. Mix the bread crumbs, crab, butter and remaining cream. Beat egg yolks and then beat into mixture. Salt to taste. Make sheets of pasta, placing dabs of the filling every three inches or so on the bottom sheet, spread a top sheet over and cut with a ravioli cutter or a sharp knife. Make the ravioli about 2 inches square. To a large pot of boiling water add ravioli a few at a time, return to boil, lower heatand simmer until pasta is just tender, about 10 minutes. Remove with slotted spoon and drain. Lemon-Caper Butter: Melt butter over lowest heat. Add other ingredients and warm until just heated through. Divide raviioli among warm serving plates. Spoon on warm Lemon Caper Butter and serve immediately.
Line up 4 small plates on your work area and place a layer of nice green lettuce leaves on each plate. Spoon 1/2 cup cottage cheese in the center of the lettuce on each plate. Put 1 slice pineapple over the cottage cheese on each plate. Dollop 1 teaspoon mayonnaise in the center of each pineapple per plate (I like more). Dab excess juice from the maraschino cherries with a paper towel and place the cherry on top of the dollop of mayonnaise. Can be served immediately or covered with plastic wrap and refrigerated until ready to serve.
Cook macaroni according to package directions; drain and place in a large bowl. Add the remaining ingredients; mix well. Transfer to a greased 13x9 baking dish. Bake, uncovered, at 350 for 35-40 minute or until bubbly.
Put the adobo and Worcestershire sauce in a large resealable bag. Add the chicken pieces and turn to coat. Refrigerate for at least 30 minutes or overnight. Heat the oil and butter in a large skillet over medium-high heat. Once the butter has melted, add the onion and garlic. Reduce the heat to medium and cook, stirring, until the onion is soft and starts to brown, about 5 minutes. Remove the chicken from the marinade and reserve the leftover marinade. Pat the chicken dry with paper towels. Add the chicken to the skillet and cook until it browned on all sides, about 10 minutes. Add the reserved marinating liquid, the beer and the mushrooms. Bring to a simmer and cook until the sauce is thick with the consistency of heavy cream, about 15 minutes or so.*You may need to add a bit of corn starch to thicken the sauce here* Remove from the heat and serve.
Soften cream cheese and whip together with the sweetened, condensed milk until smooth. Fold in Cool Whip and lemon juice; blend well. Pour into graham cracker crust and chill for several hours or overnight. Filling should be firm. Garnish if desired with additional Cool Whip.
Combine in a soup pot the oil, onions, celery, garlic and salt. Cook covered on medium heat for 10 minutes, stirring often. Meanwhile, rinse the broccoli, cut into 4-5 cups of florets, and peel and chop the stems to make about 2 cups. Reserve 1 cup of florets. When the onions are clear, add 4 cups of the water or stock and all the broccoli except for the reserved florets. Cover and bring to a boil. Lower the heat and simmer for 5 minutes. Add the oats and simmer gently for about 10 minutes, stirring often, until the broccoli is tender and the soup begins to thicken. Remove from the heat and then stir in the lemon juice, dill and pepper. Working in batches, puree the soup (in a blender, preferably) until smooth. Bring the remaining 1/2 cup water to a boil in a small sauce pan. Add the reserved broccoli florets and cook, covered, until they are bright green and crisp tender, about 3-5 minutes. Stir the florets and their cooking water into the soup. Garnish with lemon slices and chives if desired. Serve.
Saute spinach in olive oil and garlic for one minute or until wilted. Add salt and pepper to taste.
Set oven rack to middle of oven; preheat to 350°. Butter and flour a 12-cup straight-sided tube pan; set aside. In a bowl, stir the flour, baking powder, baking soda, and salt together. In the bowl of a stand mixer, beat cream cheese, butter, and sugar with the paddle on medium speed until soft and light, about 5 minutes. Add the eggs one at a time, beating until smooth after each addition. Lower mixer speed to Low and add half the dry ingredients; scrape down side of bowl and beater. Beat in milk, then beat in remaining dry ingredients. Give batter a final mix with a large rubber spatula; fold in chocolate chips; spread batter evenly in the prepared pan. Make crumb topping: stir all the dry ingredients together in a bowl; mix well. Stir in butter and continue stirring until the mixture forms large crumbs. Sprinkle the crumb topping evenly over the batter. Bake for about 50-55 minutes or until cake is well risen, the crumbs are golden, and pick comes out clean. Cool cake in pan on a rack for about 15 minutes; invert cake to a plate, remove pan, then invert cake again onto the rack to cool completely.
In medium saucepan, boil all ingredients except ham for 20 minutes. Drop chipped ham into mixture and add seasonings. Boil long enough to heat through (about 5 minutes), mixing to coat ham with sauce mixture. Serve on fresh kaiser rolls (I like mine with a slice of American on top.. yummy!!!).
Grease a 9 inch square baking pan. Place the graham crackers in 2 even layers (9 squares each layer) in the prepared pan. In a mixing bowl beat the eggs, milk and vanilla extract together with a wire whisk until well blended. Pour the mixture over the graham crackers. Cover pan and refrigerate 30 minutes. Preheat oven to 350°F Bake the graham cracker mixture 18-20 minutes or until a toothpick inserted in center of French toast comes out clean. Allow to stand 5 minutes before serving. Garnish with powdered sugar and sliced strawberries.
Marinate duck in remaining ingredients for about 8 hours (from the morning until dinner time is good). Turn occasionally through the day. Heat oven to 160c/330f. Remove the duck from the marinade and lay on a foil lined baking sheet. Bake for 2 hours or until very tender. You may need to pour off the fat a couple of times during the cooking time. I served our duck on rice with Oriental Noodle Salad.
Into a blender, place yolks, lemon juice, and cayenne pepper. Pulse for 10 seconds. Add butter and pulse for 10 seconds. Serve immediately over beef, chicken, eggs, omelets, potatoes, rice, turkey or vegetables.
Have all ingredients at room temperature. In the bowl of an electric mixer fitted with the flat beater, beat together the confectioners' sugar, butter, the 2 tablespoons milk, the vanilla and salt on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat until fluffy, about 3 minutes. If the frosting is dry, add more milk, a tablespoon at a time, until it is creamy but still holds peaks.
In a medium sized non-stick skillet, heat up the canola oil on medium high heat while you dice the green onions. Saute the green onions for about a minute. While they cook, grab the spinach from the fridge. I find that I eat the most spinach if I buy the convenient pre-cleaned bags of spinach. Throw 2-3 three handfuls of spinach on top of the green onions (I estimated this at three cups). The spinach leaves should create a big mound. Use far more than you think you need (it all cooks down quite a bit). Turn the heat up to high, add a few splashes of water to the pan, and then put a lid on it. Allow the spinach to steam for about a minute or so. While it is steaming, whisk three eggs in a small bowl and add a splash of water to that too (makes your eggs fluffier). Remove the lid and let the water cook off. Sometimes if I splash a little too much water in there, I press the spinach down to get it to releases the liquid so it can cook off. When the water has all evaporated, pour in the eggs and let the pan sit for about 30 seconds. Salt and pepper the pan at this stage to your tastes. Now, just mix it all around and cook the eggs till they are as firm as you like them. Turn the heat off and finish with the sour cream. Give the eggs a good stir to mix the sour cream around well. Then serve and enjoy! NOTE: Sometimes you will find water left in your bowl after eating this meal. It comes from not getting all of the water to evaporate while you are cooking. Adjust your technique next time and you will not have any left over liquid.
Shred 3/4 of cabbage. Slice remaining cabbage into ribbons and chunkier pieces (you don't want it all finely shredded). Peel and shred carrot. In a large bowl, combine all ingredients thoroughly. Keep in refrigerator; the flavors will mingle and it will taste even better the next day.
Turn broiler on. Brush meat with Worcestershire and season with salt and pepper. Cook London broil on top rack for 6-minutes on each side, for medium rare to medium doneness. Remove meat from broiler and let it rest 5-minutes. Place a small skillet over medium heat. Melt 2-tablespoons butter, add finely chopped shallot, cook 2-minutes, then whisk in flour and cook 1-minute. Add 2-cups beef broth to the pan and bring to a bubble. Reduce the broth 2-minutes and then add 1/4 cup steak sauce and black pepper, to taste. Very thinly slice the meat on an angle against the grain. Serve with mashed potatoes and veggies!
Fry the bacon until crisp. Remove bacon and crumble. Save 1/2 of bacon fat. Saute onion and pepper (in 1/2 of the fat from the bacon) until tender. Add rest of ingredients. Stir, cover and simmer for 45 minutes. Add crumbled bacon before serving.
Heat butter in heavy saucepan. Saute onions, celery, and barley in it. Sprinkle with flour. Gradually stir in hot broth. Season with salt and pepper. Simmer, covered, for about 1 hour, stirring occasionally, until barley is very tender. Remove from heat and add cream.
Whisk together the flour, 1 1/4 cups water and beer in a large bowl until smooth; add more water, if needed, to make a thin batter. Combine crackers and cornmeal in a pie plate. Heat oven to 200°. Heat oil in a heavy, deep saucepan over medium-high heat until temperature reads 375°. Dip smelt a few at a time into beer batter, allowing excess to drip off; roll lightly in cracker mixture. Add smelts to hot oil in batches; cook, turning occasionally, until crisp and browned on all sides, about 3 minutes; remove with a slotted spoon, drain on paper towels and keep warm in oven while frying the remaining smelt. Serve hot.
Place the milk in a small saucepan and bring to a simmer over low heat. Heat the butter in a medium saucepan over medium heat. Add the onion and cook until soft. Stir in the flour and cook for 1 minute. Slowly whisk in the warm milk, and continue whisking until thickened. Season with salt and cayenne pepper. Continue cooking for 5 minutes, whisking occasionally. Remove from the heat and stir in the cheese. If the sauce is too thick, thin it with a little extra milk. Serve sauce warm.
Combine scallions, garlic, jalapenos (if using) and ginger in a bowl. Whisk in soy sauce, mirin, maple syrup or sugar and sesame oil.
Preheat oven to 375. Cook 1 cup of quinoa in 2 cups of water, or according to your package directions. Slice avocado in half, remove pit and cut the avocado criss-cross (be careful not to cut through the skin) and then remove avocado pieces and set aside in large bowl. Retain skins. Set aside. Dice tomato, add to avocado. Gently stir to combine. When finished cooking, add quinoa to avocado and tomato. Gently stir to combine. Mound avocado, tomato, quinoa mix into avocado shells. Top with feta cheese. Bake 12 minutes / until feta is melted. Serve hot. Salt and pepper to taste.
Cook lasagna in large amount of boiling water for 10 minute and drain. Heat the olive oil in a large kettle or dutch oven. Add chopped vegetables and saute until they are soft. Stir to prevent sticking. Add tomato paste, sauce, seasonings and seeds or nuts. Simmer about 15 minutes wile thelasagna is boiling. Take a large roasting or baking pan. You are going to arrange everything in layers. First put in a third of the sauce, with 5 strips of lasagna. This is one layer. Then spread on half of the ricotta cheese. (It is hard to spread, so put it on in little blips and spread it out. Next lay on half of the mozzarella strips and half of the parmesan cheese. Sprinkle a little more oregano over this. Repeat the whole process saving some sauce. Top with the sauce. Bake at 350 degrees about 40 minutes. Take out and let it sit for about 15 minute to "conglutinate it.".
Place all ingredients in a medium saucepan and mix well. Bring to a boil and boil for exactly 1 minute. Let cool and put in tree stand. Repeat as needed. I triple this recipe the first three days as the tree is thirsty. NOT FOR HUMAN CONSUMPTION.
Preheat oven to 325. Combine all ingredients except noodles and cheese. Arrange a layer of noodles in the bottom of a lightly greased rectangular baking dish. Top with 1/3 filling mixture and 1/4 cheese. Repeat layers until noodles and filling are gone, ending with cheese. Cover and bake for 45-55 minutes. Remove cover and sprinkle with Parmesan cheese and bread crumbs and bake for 5 minutes longer, until cheese is melted and top is crusty.
mix together Pork Tenderloin, Salsa, Green chilis, Minced Garlic, and onion powder in a crock pot. Cook it on low for 8 - 10 hours. when you open the crock pot use 2 forks and the meat will practically shred itself when you touch. Continue until shredded. Arrange meat mixture on tortillas and let everyone top their tacos as desired.
Preheat oven to 400°F. In a shallow bowl, whisk egg and milk. Place crushed potato chips in another bowl. Dip chicken into egg mixture then roll in chips. Place in a single layer on a greased cookie sheet. Bake for 10 to 15 minutes or until juices run clear. Serve with barbecue sauce.
Defrost ice cream. Mix first 5 ingredients. Add vanilla to taste. Stir. Store in closed container(s) in refrigerator. Plastic milk jugs work well for this. Sprinkle nutmeg on top of individual glasses of eggnog before serving.
Add oil to skillet. Season tenderloins with salt and pepper; brown on all sides. Remove and let the meat rest for 10 minutes. Reduce heat, add apple and olives and cook until caramelized, 2-3 minutes. Cut pork into 2 inch medallions, add back to pan; brown about 2 minutes per side. Add vodka and stock, cook over high heat for 2 more minutes. Add cream. Cook a few minutes more until sauce thickens. To serve add medallions and apples to plate, top with sauce, garnish with thyme sprigs.
Lightly grease a 28cm x 18cm (11" x 7") slice pan, line with baking paper and set aside. Mix the biscuit crumbs, coconut, slivered almonds or pistachios and lemon rind in a bowl until well-combined; add the juice a little at a time and mix to combine so that you can see that it's being absorbed by the dry ingredients. In a medium saucepan, melt the butter and sweetened condensed milk over a low heat until the butter has melted and is well-combined with the condensed milk; stirring, add the milk mixture to the biscuit mixture and mix until all the ingredients are well-combined. Press the lemon slice mixture into the slice pan. Sift the icing sugar into a bowl and stir in the lemon juice, mixing until the icing is smooth; spread the lemon icing over the biscuit base and refrigerate to set. Cut into squares or fingers and store in an airtight container. TIP: Crush the biscuits in a food processor or alternatively place them in a plastic bag and crush them with a rolling pin or the bottom of a lage can.
Gently cook the onion and garlic in butter in a large saucepan until tender. Cook beets for about 10-15 minutes in boiling water or stock, then add the carrots. Boil for another 10-15 minutes. Add the potatoes and dill. When potatoes are still firm (but not hard), add cabbage and beet leaves. Add celery, sausage and tomatoes. Reduce heat, cover and simmer for 25 minutes. Add peas, sour cream (stirring out the lumps) and salt. Simmer, half covered, until remaining vegetables are tender (but not mushy). Stir in vinegar and serve hot.
in a large saucepan, combine apples, rhubarb, sugar, water, lemon juice and zest. Using medium-high heat bring to a boil, stirring constantly. Gently boil, stirring often, for 15 minutes. Lower heat if necessary. After 15 minutes, add cranberries, cinnamon, and nutmeg. Bring to a gentle boil again, stirring often, until thick enough to mound on a spoon (about 15 minutes). At this point, the chutney is ready to can. Begin by boiling a large pot of fresh, clean water (large enough that water will completely cover your jars). Fill jars with hot chutney, leaving 1/2 inch head space. Remove air bubbles and adjust head space if necessary. Wipe rim with fresh, slightly dampened paper towel. Center the lid on the jar and screw band down until resistance is met. Increase to fingertip-tight. The jars are now ready for the canner, which should be at a rolling boil (212F). Place jars in the canner, making sure each jar is submerged completely in the water. Bring to a boil again and cover, processing for 10 minutes. Your time does not start until the water is at a rolling boil again. After 10 minutes, remove the pot lid and wait 5 minutes. Then remove jars using a jar lifter, and place on a flat level surface. Do not touch for 24 hours. All jar lids should be concave after 24 hours, with no give. If any of the lids can pop up and down, the canning did not take. You can try to process again, or simply place the chutney in the fridge and use within a week or two.
In a mixing bowl, toss mushrooms, citrus juices and olive oil. Let stand for 1HR, tossing occasionaly. Add the onion,bell pepper,garlic, cilantro, salt& pepper and mix well. Refrigirate a couple of hours. Grill the flank steak for approx 7 minutes per side (med. rare). Let stand for 5 minutes, then slice thinly on the diagonal. Place mixed greens on plate, top with mushroom mixture, then place steak slices on top.
Shift the flour, corn starch and baking powder, add salt and combine. In a separate bowl combine sugar with wet ingredients and citrus zest. Slowly add flour mix to wet ingredients, knead it until just well combined. Add any extra flour that you need so it does not stick to your hands. Grease a bowl and cover with a towel, and let it rest for half hour. Make sure that dough is not sticky, You can either roll it and cut the donuts but I prefer them the old fashion rustic way: take a piece of the dough roll it with your hand to make a log and then put the ends together and make a little donut with it. Great time for kids to help you rolling them! Fry them on a deep skillet at 350 degrees. (I prefer canola oil). Toppings: Basque traditional: powder sugar. But you can put cinammon sugar, chocolate -- .
Combine the flour, salt and pepper. Coat the fish in the seasoned flour, shaking off the excess flour. Heat half the butter to foaming over medium high heat in a heavy based pan. Cook the fish to your liking and remove to serving plates. Add the remaining butter, juice, zest, capers and parsley. Heat for a minute then serve over the fish sharing the capers between the plates.
Preheat oven to 400. With an electric mixer, beat together eggs, egg whites, applesauce, honey, and salt. In a separate bowl, sift coconut flour and baking powder together (include the cinnamon at this time if you are using it), mix and add to first mixture. Beat thoroughly until batter runs smooth with no lumps. It'll be unsettlingly runny. You'll be convinced you've either done something wrong or I've totally messed up on my liquid measurements. Have faith, it'll be okay! By hand, mix in the berries/fruit/chocolate chips. Spoon the distressingly runny batter onto a nonstick (or lightly greased) cookie sheet, making blobs about three inches across. Don't worry, they'll puff up quite nicely! Leave room for them to expand and spread out, about two inches between them to be safe. Yes, I know they look flat. It's okay, honest. Place in oven and bake for 8-14 minutes. I know ovens vary so keep an eye on them. When they are lightly browned around the edges, remove them from the oven and let them cool for a few minutes before attempting to move them onto a cooling rack. Use a very flat spatula to take them off the sheet, but do so slowly, they crumble easily when warm. Enjoy!
Peel apples, and cut into thick slices. place in saucepan, adding enough water to cover and add the sugar. Simmer for a few minutes until the apples are just cooked but still a bit firm in the centre. drain and set to one side to cool. heat the oven to 220c. Roll out the pastry. place nearly all of the applies in a pie dish. scattering the blackberries evenly over the top sprinkle a dessert spoon of sugar over the berries , then place a layer of apple over that -- this is to stop the stain of the berries going through the pastry. Add the pastry and brush with a small amount of milk and drizzle a teaspoon or so of sugar over. Bake for about 30-35 minutes, until pastry is a light golden color. Note: I make this pie with minimum pastry and replace the sugar with Splenda for my cousin who is diabetic. Serve hot or cold with either, light cream or Ice Cream.
Combine first 6 ingredients, chill at least 30 minute. Heat grill and spray with cooking spray. Sprinnkle fish filets with salt and pepper, and grill 5-6 min., turn over and cook another 4 minute or until fish reaches desired doneness. Serve with chilled sauce and drill sprigs for garnish.
Preheat oven to 400°. Heat 1/4 cup water in a wok until simmering; cook the onion, garlic, and ginger for about 5 minutes or until the onion is soft but not browned. Add in the cabbage, celery, bamboo shoots, water chestnuts, and mushrooms; cook about 8 minutes or until the vegetables are softened. Remove wok from heat; add in the soy sauce, rice wine, and honey; toss well. Place the mixture in a colander over a bowl and let stand 10 minutes to drain of any excess moisture. Make sure your work surface is dry; stack the egg roll wrappers with 1 corner pointing away from you. Have a small bowl of water ready; spoon 1/4 cup of filling into the center of each wrapper. Lightly brush the edges of the wrapper with water. Fold the side corners to the center, covering the filling; next bring the bottom corner to the center, tuck slightly under the filling and continue to roll the wrapper into a cylinder, sealing the top corner by moistening it slightly with water and pressing it down. Place the egg rolls, seam sides down, on two nonstick baking pans without crowding; lightly brush eggrolls with sesame oil. Bakein the center of the oven, turning once, for 15-20 minutes or until golden and crisp. Remove from the oven and serve immediately.
Finely chop onion and fry gently in 2tbs oil in large saucepan until starting to soften. Add the chicken and brown for 10 mins, add garlic, spices, salt, tomato puree and Harissa and cook for another 2 minutes. Add stock, stir and bring to boil. Simmer for 30 mins or until chicken is cooked and add the chickpeas simmering for another 10 mins until the sauce has thickened.
Cook squash and onion in boiling, salted water for 5 minutes; drain. Combine soup and sour cream; stir in carrots. Fold in squash and onion. Combine stuffing and butter. Spread half of stuffing in bottom of 9x13-inch pan. Spoon squash mixture on top of stuffing. Sprinkle remaining stuffing over top. Bake at 350 degrees, uncovered, for 25-30 minutes. Note: Can easily be made ahead and served later!