HumbleIntelligence/food-ner-1-Million huggingface dataset:
Begin by making the toppings for this chef's salad. For hard-boiled eggs, place two to four eggs in a heavy saucepan and cover with cold water. Boil for 1 minute, then turn off the heat. Cover and let sit for 15 minutes in the hot water. Next, drain the hot water and run cold water over the eggs. Roll each egg gently to crack the shells, then peel. Rinse well, then slice into 4 wedges. TIP: For easy peeling, work under a running tap or in a bowl of water. For garlic croutons, cut 2 slices of whole wheat bread into 16 squares each. In a small microwave-safe bowl, melt the butter on high (about 40 seconds). Stir in 1/4 teaspoon of the garlic powder and toss in the bread cubes. Arrange the cubes in a single layer on a baking sheet or toaster oven tray. Broil for 1 to 2 minutes, checking frequently to prevent burning. Turn and brown the other side. Transfer to a paper towel to drain and cool. TIP: For fun, cut the bread into shapes using miniature cookie cutters. For ranch-style dressing, whisk the sour cream, milk, and vinegar in a small mixing bowl. Add 1/2 teaspoon of the garlic powder along with the parsley, dill, and a pinch of salt and pepper. Chill for at least 30 minutes while preparing the remaining salad ingredients. TIP: Ask your child to taste the dressing to see if it needs more salt or pepper. Explain that salt helps make the flavor sharper and pepper gives it a bite. Whenever a recipe says"salt and pepper to taste," the chef should use her judgement about how much to add. To prepare the lettuce, cut 1 and 1/2 inches off the end of the romaine head and discard. Break the leaves off and wash in cold water. Place in a salad spinner and spin until dry (or pat dry with paper towels). Break the leaves into bite-size pieces and place in a large salad bowl. TIP: Explain to your kids where the first salad came from. Nearly 4,000 years ago, Romans put salt on lettuce and called the new dish herba salata, or salted greens. Now the chef is ready to prepare the vegetables. Older kids can peel and grate the carrot; wash, peel, and slice the cucumber; and wash and cut the pepper into strips with a knife or into shapes with a mini cookie cutter. Wash the tomatoes and remove the stems. Place the ham or chicken, cheese, croutons, and hard-boiled eggs in bowls and serve along with a pitcher of the dressing. TIP: For a fun summer dinner, set up all the ingredients salad-bar style on a picnic table. Next, hand everyone a plate and let them assemble their own salad. Parents might make a classic chef salad, and kids could try a face with tomato eyes and grated carrot hair. Pour the dressing over the salad or serve on the side for dipping.
Use plastic or glass to make these in, don't use metal bowls etc. Soak tomatoes for 24 hours in the ice water and lime. After the 24 hours, change the water and rinse tomatoes, continue to soak and rinse every 1/2 hour for 4 hours. In a large pot mix sugar and vinegar. bring this mixture to a boil and add tomatoes. make a spice bag with cheese cloth and put spices in this. add spice bag to the mixture. Take off heat and let soak overnight (I refrigerate after it is cool). Return to stove and bring to boil for 30 minutes. "stack"tomatoes in jars. pour syrup over. wipe rim of jar and put lid on. water bath for 10 minutes.
Combine the water, peppers and garlic in the blender and blend well. Strain the liquid into a bowl and discard any solids. Add the balance of the ingredients and mix well. Store in the refrigerator.
Brown meat in a soup pot, drain excess fat. Add vegetables and cook 3 or 4 minutes. Pour in the water, ketchup, and tomato sauce and stir well. Stir in barley. Add bouillon and remaining seasonings. Simmer 1 hour. Remove bay leaf and serve.
Cook the pasta as directed on the box. Rinse pasta with cold water and transfer to a large mixing bowl. Add tuna, grape tomatoes,artichoke hearts, and mayo. You may use more or less artichokes as you like -- I find that 1 jar of artichoke hearts is good to make this recipe 3 times, which is why I say use a third of it. Same with mayo -- use more or less to your tasting. Mix well. sprinkle cheese and croutons. enjoy :).
Preheat oven to 350 degrees. Grease and flour Bundt pan. Make cake according to package directions. Add can of frosting to the cake batter. Pour into Bundt pan and bake for 50-65 minutes or until pick inserted in center comes out clean. You do have to bake this a little longer than the package directs. Cool slightly and turn onto baking rack. When cooled, dust with sifted powdered sugar.
Preheat oven to 375 degrees. Toss fruit with sugar and tapioca starch, place in bottom of 8x11" baking dish. With food processor on pulse or with pastry blender, mix together butter, brown sugar, coconut, and oatmeal until coarse crumbs form. Place crumbled mixture evenly on top of fruit. Bake at 375 degrees for 30 minutes or until top is golden brown.
In a large bowl, mix broccoli slaw, chicken, fruits and nuts. In another small bowl mix mayonnaise, milk, honey, lemon juice, salt and celery seed, then pour over the broccoli mixture and toss until blended. Serve it chilled.
Combine crust ingredients and press into 8" tart pan. Bake 350*, 15 minutes or till light brown. Bring cream to simmer, then pour over dark chocolate and let sit for a 3 minutes. Add vanilla and stir till well blended. Spread a thin layer on baked crust, (don't use all ganache save some for topping later). Place in freezer while preparing mousse. Using an electric mixer, beat peanut butter, sugar and course salt till well blended. With mixer running carefully add 1/4 cp. heavy cream. Add another 1/4 cp. heavy cream and beat just till blended. In a separate bowl beat remaining 1/2 cp. heavy cream, sugar and vanilla till peaks form. Fold into peanut butter mixture in three additions. Spread Mousse on ganache layered crust and top with pecan pieces and drizzle ganache over top. You can eat at once or freeze till ready to use.
Combine the rice and water in a medium saucepan, add a pinch of salt, and bring to a simmer over medium high heat. Cover and cook over low heat until almost tender, 10 minutes. Meanwhile, combine the barbecue sauce, tomatoes, chicken broth, vinegar, Worcestershire sauce, and mustard in a 9-inch non-reactive skillet. Slowly bring the mixture to a simmer over low heat, and cook gently, uncovered, for 5 minutes. While the rice and sauce are cooking, trim and finely slice the scallions (green and white parts). With your fingers gently "pull" the chicken into shreds, or simply cut it into 1 x 1/4 inch lengths. Place the butter, corn, and scallions on top of the rice. Cover and cook until the rice is tender and the corn has heated through, another 5 minutes. While the rice, corn, and scallions are cooking, add the chicken to the sauce and cook, uncovered, over low heat until it is warmed through. Season with salt and cayenne pepper to taste. Mix the rice, corn, and scallions together and adjust the seasoning. Serve the chicken over the rice, and garnish with sour cream, if you wish. Makes: 4 servings. Time 25 minutes. Monday to Friday Chicken.
Bring a pot with tight fitting lid of water to a rolling boil. To prepare the potatoes take a very sharp knife and score the potato entirely around the center. With a pair of cooking tongs, place the potatoes into the boiling water and cover with lid. Let simmer for about 15 minutes. Remove potatoes and place into a bowl filled with water and ice. Let them cool to the touch; just a few minutes. Holding the potato in both palms on either end, with thumbs pull away the skin from the center removing all from the potato in 2 pieces. Repeat for all potatoes.
Put all the ingredients into a large saucepan and let stand for five minutes. Cover the pan and bring to a boil, then reduce the heat and cook over a low heat for 10 minutes until the water is absorbed. Remove the pan from the heat and allow to stand covered for five further minutes. Remove the flavourings, if wished, and pile into a serving dish. Serve immediately, while very hot.
pre heat oven 350. cook pierogis accoding to package directions, I browned them in margarine, but whatever works for you. in large greased casserole place a layer of cooked pierogis. add a layer of ground beef and onion. spoon on a layer of sour cream. sprinkle with cheddar cheese. repeat layers and top with cheese. bake uncovered fo 30-35 minute.
1. Mix milk and buttermilk in a large oven-proof pot Cover and allow to sit for 24 hours. 2. Uncover and place in oven at 200 degrees for 1 hour and 15 minutes. When it's done it should get dry around the edges and have some cracks around the edges. The middle will still be soft. Let it cool completely. 3. Place a cheesecloth or a couple layers of paper towels in a strainer. 4. Pour the cooled farm cheese into the cheesecloth in the strainer. At this point the cloudy-clear liquid will drain out of the farm cheese. 5. Now, gather up the sides of the cheesecloth & tie it up somewhere with a bowl sitting underneath for the whey to drip out of it. Leave it hanging there for a few hours for the whey to drain out. The remaining cheese inside the cloth should be soft with a consistency somewhere in between sour cream and cream cheese. It should be covered and refrigerated.
Saute chicken, onion, and garlic in butter and oil, until lightly browned in a heavy saucepan over med-high heat. Season with salt and pepper. Add mushrooms, olives, peppers, basil and oregano. Season with salt and pepper. Cook 5-10 mins over med. heat. Add tomato puree and chicken broth. Bring to a boil, then reduce heat to low, cover and simmer. Cook pasta in a large pot of boiling salted water. Once al dente, drain and return to pot. Right before draining pasta add cream to sauce and turn off heat. Add sauce to pasta. Serve with grated cheese and lots of Italian bread.
In medium saucepan, heat oil. Add onion and stir fry 2 to 3 minutes until onion is transparent. Add ground beef and stir, breaking into pieces, until completely browned. Drain off any excess fat. Add black bean garlic sauce, chili garlic sauce, soy sauce and vinegar. Cook and stir about 1 minute. Add beef broth and diced tomatoes and bring to boil. Cover, reduce heat and simmer 5 minutes. To serve, ladle into soup bowls and top with fried chow mein noodles and chopped green onions. If preferred, serve over white rice.
In Dutch oven saute celery,onion and garlic in 1 tablespoon olive oil until tender, about 10 minutes. Add tomatoes, tomato sauce, parsley, Italian seasoning,thyme,basil and pepper. Cover and simmer 20 minutes, stirring occasionally. In large heavy sauce pan bring water and salt to a boil. Reduce heat to a gentle boil and slowly whisk in polenta. Cook and stir with wooden spoon 15 to 20 minutes or until polenta is thickened and pulls away cleanly from sides of pan. Place flour in a large shallow bowl or plate; coat salmon on both sides. In large skillet lightly brown salmon in remaining 1 tablespoon of oil. Transfer salmon to tomato mixture and cook, uncovered about 5 minutes or until salmon flakes easily with a fork. Serve salmon and sauce over polenta.
Combine onion, sugar, salt, and pepper; stir gently. Melt butter in a heavy skillet; add onion mixture, and cook, stirring frequently, 5 to 8 minutes. Stir in sherry, and cook an additional 2 to 3 minutes. Spoon into serving dish; sprinkle with cheese.
Preheat oven to 400 degrees. Cut the potatoes (leave skins on) into strips about 2 1/2 inches long by 1/4-inch thick. Soak the potatoes in ice water for five minutes. Drain the potatoes, then rinse thoroughly under cold water. Press between paper towels to dry. Transfer potatoes to a bowl, pour melted margarine over the potatoes and toss to coat them. Spray baking sheet with non-stick spray. Spread potatoes onto baking sheet. Bake for 15 minutes; toss and turn; bake for five minutes; add herbs and toss; bake a final five minutes until the potatoes are brown and crisp. Serve immediately.
In a bowl, combine the first seven ingredients. Rub over entire roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325 for 1-1/2 to 2 hours or until meat is tender and reaches desired doneness (for medium rare,a meat thermometer should read 145; medium, 160; well-done, 170). Let stand for 10 minutes before carving. Meanwhile, in a bowl, combine the sauce ingredients. Serve with the roast.
Preheat oven to 425 degrees. Place chicken on a bar pan, and blot chicken dry with a paper towel. Blotting the chicken dry will help make the skin very crisp. Drizzle oil onto chicken and season chicken with salt and pepper. Spread softened butter on chicken spreading as evenly as you can. Bake chicken for 30 minutes. While chicken is baking prepare the glaze. In a small bowl combine maple syrup and rum and whisk together. Season maple syrup with additional salt and pepper. Remove chicken from oven, spoon the glaze over the chicken, and bake for an additional 15 minutes, or until the chicken is done. The chicken is done when the thighs can be pierced with a sharp knife, and the juices come out clear.
Combine all the marinade ingredients and mix well. Place chops in a large zip lock bag. Pour marinade into the bag with the chops,seal bag. Place in refrigerator for 2-3 hours, turn several times to coat the chops. Heat BBQ to medium High. Have heat 5" from the chops. Sear chops for 5 minutes. Turn heat down to medium low and cook for a further 12 minutes, brush with the marinade. Adjust this time to suit how you like your chops. Garnish with mint leaves& serve.
Season the flour with salt and pepper and lightly coat the veal in this, shaking off any excess. Heat the oil in a pan over medium high heat, add the veal and cook for about 2 minutes or until golden brown. Turn and cook for about 1 minute more, then remove and keep warm whilst you make the sauce. Pour the wine and lemon juice into the pan and simmer for a minute, scraping up any brown bits. Add the butter, herbs and sliced olives and allow to thicken a little before serving over the steaks.
Heat oven to 350 degrees. Cook elbow macaroni as directed on package. While macaroni is cooking, melt butter in a 3 quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium-low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted. Drain macaroni when done. Gently stir macaroni into cheese sauce and pour into ungreased 2 quart baking dish. Mix together bread crumbs and parmesan cheese; sprinkle over macaroni and cheese. Bake, uncovered, for 25 minutes or until bubbly.
For Base. Whisk together the socca ingredients or put it all into your Vitamix and blend as we do. Leave to stand for at least 30 minutes at room temperature to allow the chickpea flour to fully absorb the water. Grease the bottom of your frying pan with just a touch of butter, coconut oil or ghee and set to a moderately high heat. Pour in enough batter to cover the base around 1/2 a centimetre thick and let the underside cook for around 1 minute - it is ready when it lifts off easily. Flip the base over and cook the other side until golden brown. Cook longer for a crisper base. Repeat to make remaining bases. Remove and set aside until you are ready to turn it into a socca pizza. Alternatively, pour over some good olive oil and crushed garlic and enjoy as it is. Preheat the oven to 200&deg;C. Make Tomato sauce (recipe below) or use a good-quality passata. Put pizza bases on wire rack (for a crispier base) or baking tray and add tomato sauce, or passata, before finishing off with your toppings. Bake pizzas for 10 minutes - for a margherita give the cheese a quick blast under the grill. Drizzle with good extra virgin olive oil and scatter on rocket and herbs. For tomato sauce. Gently heat the ghee over a medium heat and fry the garlic for 1 minute. Add chopped tomatoes, oregano, salt and pepper and chilli. Spread over pizza base before adding toppings.
Heat Oil, add garlic & onion. Lightly brown. Add tomatoes. Add patis, (fish sauce). Add meat until brown. Add water Bring to rolling boil (if using seafood add now & cook for 20 minutes). Reduce to medium low. Cook meat for 40 mins Add Sinigang packet. Add spinach / bok choy and simmer for another 5 minutes ( it won't take long only until wilted) Serve with steamed rice, & extra patis. Enjoy!
Combine all ingredients in small bowl. Mix well. Serve with your favorite vegetable or bread.
BASE:. Mix and press in 8x8-inch baking pan. TOPPING:. stir together, mixing well, and piur over graham cracker crumbs. Bake at 350F for 30 minutes. Cool well before serving.
Heat oil in skillet over medium-high heat. Add garlic and red pepper flakes, stirring for 2 minutes. Add cooked spaghetti and toss well. Stir in soy sauce and heat through. Garnish with chopped green onion.
Preheat oven to 350°; heat a big nonstick skillet coated with cooking spray over med-high heat. Combine sage, garlic, pepper, and 2 teaspoons salt; rub over tenderloin. Add tenderloin to pan; cook 6 minutes, lightly browning on all sides. Insert a meat thermometer into thickest portion or tenderloin. Cover handle of pan with foil; bake at 350° for 25 minutes, until thermometer registers 140° (med-rare) or desired degree of doneness. Place tenderloin on a cutting board, cover loosely with foil; let stand 15 minutes. Make the sauce: heat a pan coated with cooking spray over med-high heat; add in shallots; saute 3 minutes or until tender. Stir in wine; bring to a boil; cook until reduced to 3/4 cup (about 4 minutes). Stir in broth; cook 6 minutes or until reduced to 1 1/4 cup. Add in butter, stirring until melted; stir in parsley and 1/4 teaspoon salt. Serve sauce with tenderloin.
Combine juices and sugar. Bring to a rolling boil for 1 minute. Remove from heat and quickly skim off any foam. Stir in liquid pectin. Ladle into hot sterilized jars leaving about 1/4 inch headspace and cover with lids and rings. Process jars in boiling water for 10 minutes to seal.
Wash spinach and spin dry. Add blueberries, strawberries, and onion. Mix gently. Whisk together the dressing ingredients. Pour over the salad just before serving. Sprinkle with the chopped pecans.
Heat a large saucepan or dutch oven, coated with cooking oil spray, over medium heat. Add onion and celery; cook 5 minutes, stirring occasionally. Add carrots; continue to cook another 5 minutes. Add broth and ginger; bring to a boil. Add orange juice and salt. Reduce heat; cover and simmer until vegetables are very tender, about 20 minutes. Transfer mixture (in batches if necessary) to a blender or food processor; blend until smooth. Reheat if necessary; ladle into bowls. Drizzle oil over soup. Alternative method of cooking if you have a Vita Mix blender: I like to skip having to cut the carrots. I heat the onions and celery. Meanwhile, I put the other ingredients into the Vita Mix blender - carrots, broth, ginger, o.j., and salt (which I omit). When the onions and celery are cooked, I add them to the Vita Mix blender and puree the mixture on High for about a minute or so. Then, I return the mixture to the saucepan and heat it through. I ladle it into bowls and add the oil to the soup. Very easy and definitely tasty!
Combine all ingredients in a mixer fitted with a paddle. Beat on high until mixture froms stiff peaks, about 5 minutes. Best served immediately but can be refrigerated until needed.
Mix in a large saucepan the milk, sugar, 5 eggs, vanilla, margarine, salt, cinnamon and raisins (optional). Heat until margarine is melted. Pour over 1 1/2 loaves of bread that has been torn into small pieces and placed in 13x9 inch baking dish. Place a pan of water below bread pudding in oven. Bake for 40 to 45 minutes at 350 degrees. Cook the sauce ingredients in medium saucepan; until thick. Pour over bread mixture after it has been baked.
Combine all ingredients in a large bowl. Whisk until all ingredients are evenly dispersed and incorporated. Freeze mixture according to ice cream maker instructions. Enjoy fresh or 10 minutes after freezer removal for luscious, creamy results.
Mix shortening, brown sugar and eggs; add salt, soda, buttermilk and flour. Stir in cherries, dates and pecans into batter. Chill 1 hour in refrigerator. Drop on cookie sheet by teaspoonfuls. Bake at 375° for 8-10 minutes.
Wash and chop green onion. Wash and slice ham. In a mixing bowl, combine eggs, ham, milk, onion, salt and pepper. Beat well. Heat skillet on medium and melt margarine. Pour egg mixture into skillet. As the omelette begins to set, lift up edges with egg flipper so uncooked portion of egg can flow under the cooked portion. When eggs are set but the top is still moist, sprinkle 3/4 of the cheese over it. Fold one edge of the omelette over the cheese, then sprinkle the remaining cheese over the top. Slide omelette onto the plate and cut into portions.
In large bowl, mix eggs, milk, cream, sugar, orange rind and vanilla; set aside. Cut croissants into 1 1/4 inch cubes; evenly scatter half in greased 13 x 9 inch glass baking dish. Spoon cranberry sauce evenly over top; scatter with remaining cubes. Gently pour milk mixture over top; let stand for 15 minutes, pressing occasionally. (Make ahead: Cover and refrigerate for up to 12 hours.). Bake in 350°F oven for 50 minutes or until puffy and knife inserted in centre comes out clean. Makes 8 to 10 servings. Canadian Living Holiday Best.
Cut spareribs into 2-3 rib pieces. Sprinkle on both sides with salt and pepper. Place into 13-x-9-inch baking dish. Bake in hot oven at 400 degrees for 40 minute Drain off fat. Meanwhile, mix together tomato sauce, orange juice, honey, vinegar, onion, galic and worcestershire sauce. Pour mixture over ribs to coat evenly. Lower oven temperature to 350 degrees, Bake 40 minute longer or until ribs are juicy and tender.
Cook sausage until done. Add pineapple and brown sugar. Heat through. Add banana. Toss to coat and serve.
Melt butter and marshmallows together. Add vanilla and food coloring. Mix well. Stir in corn flakes. Drop in a holly pattern on wax paper. Decorate with red hots. If sticky on the bottom, dip in sugar.
Brown ground meat. While browning add salt, pepper and onions to meat. Boil your macaroni noodles according to package. Mix the cheese powder included with the noodles according to package and set aside. When meat is done add taco mix, according to package, mix well. Let meat simmer until liquid is evaporated. (add cheese wedge or a tablespoon of cream cheese if you would like). When noodles are done drain and rinse them off. Add the noodles to a casserole dish and add cheese mix that was included in the box, stir. Add mozzarella cheese and stir. (don't worry if it doesn't all melt). Add the meat mixture into the casserole dish and stir gently til combined. Add the sharp cheddar cheese on top. Cook at 350 degrees until hot and cheese is melted.
Slice beef tenders into 2-3 oz strips. hand pound and marinate beef strips in teri yaki sauce. for approximatelt 3-4 hours. soak wooden skewers in water for 1 hour. place beef tenders on skewers. fire grill. glaze with teriyaki sauce while grilling. serve with stir fried cabbage, sliced pineapple, and macaroni salad.
Preheat oven to 425°F (220°C). Line baking sheet with parchment paper. Scoop out gills from the portobello mushrooms and discard. Spread margarine over each mushroom. Mix sundried tomatoes with thyme and sprinkle over top. Place on prepared baking sheet. Bake 15 minutes or until tender and browned around the edges. Sprinkle with basil before serving. Tip: For a plant-based twist on the traditional garlic bread, sprinkle portobello with chopped garlic or garlic powder, then finish with parsley and a squeeze of lemon.
Heat butter in large saucepan on moderate flame. When butter foams, add onion & bacon; saute until bacon is crisp. Add cubed potatoes; turn heat to low and cook for further 5 minutes. Stir in the stock, turn up flame, bring to a boil. Lower flame and gently simmer until potatoes are soft & tender. Add pepper. Pour soup into blender and puree smooth. Serve in soup bowls with a swirl of cream.
Heat oil in a medium pan. Mix ingredients well. Spoon tsp of mixture into hot oil. Fry until brown.