HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat stick-free frying pan to medium heat. Add a tablespoon of olive oil and lightly saute the shallot slices until translucent. Remove from pan. Add another tablespoon of olive oil and cook the chicken breast pieces, stirring occasionally, until just cooked through - 5 to 10 minutes. Sprinkle some salt on the chicken while you are cooking it. Remove from pan and chill. When chicken has cooled, toss together in a serving bowl the shallots, chicken, sliced green apple, arugula, walnuts and goat cheese. Dress with olive oil, lemon juice, salt and pepper to taste.
Mix tomatoes, garlic, lime juice, cumin, beans, green onions, jalapeno and cilantro in bowl; set aside. Season meat with salt and pepper, if desired. Cook over hot coals (or broil) 3 to 5 minutes per side or until done as desired. Slice meat thin and top with tomato mixture. Serve over rice and garnish with lime wedges and additional cilantro, if desired. Enjoy!
Cut in butter to brown sugar. Add flour and mix well. Blend in water. Cook until thick. Add vinegar and nutmeg. Serve warm.
Place the ingredients in a tea ball. Steep in hot cup of water for 10 minutes. Remove tea ball, sweeten if desired, and enjoy!
Put all the ingredients into a pressure cooker. Stir once. Cook on medium to medium-high heat. After three whistles, remove from heat. After the pressure reduces (5 to 10 minutes), open. Garnish with chopped coriander leaves. Serve hot with chutney.
Put vegetables in crockpot. Add chicken. Pour in broth and water. Add dill and parsley. Cover and cook on low 8 hours. Remove veggies and chicken from crockpot. Add noodles, turn to high and heat while you shred the chicken and mince the veggies. I run the veggies through the food processor. Return chicken and veggies to crockpot and heat through. It takes the noodles about 20 minute to cook. I use a 5 qt crockpot for this. I also use frozen chicken breast right out of the freezer.
In a saucepan place soup and cream cheese and stir gently over low heat until cheese is softened. Add Ortega sauce, cook another 10 minutes. Take Sheepherder's bread (round), cut off top, hollow out bread, and add mushrooms and crabmeat. Then add contents of saucepan. Stir gently, replace top and heat bread in 350 oven for 35 minutes. Serve with extra pieces of hot bread.
Preheat oven to 375 degrees. Brown ground beef in a skillet, drain off fat. Add 1-1/2 cups tomato sauce and the taco seasoning; mix well. Line bottom of a 9x13 casserole with two cups corn chips. Crush remaining corn chips; set aside. Spoon meat mixture over corn chips. Combine remaining tomato sauce and the refried beans. Spread over the meat. Bake, covered, for 25 minutes. Sprinkle with cheese and crushed corn chips. Return to oven and bake 5 minutes more.
Set a lidded 6 - 8 quart saucepan of water, salted with 2 T salt, on stove to boil. Wash the kale thoroughly to remove all grit. Discard the tough ribs, and coarsely chop the kale leaves. Plunge the kale into boiling water and cook for 3 to 4 minutes & then drain. In a large skillet or heavy wok, heat the sesame oil over medium heat. Add the shallot, garlic, scallions and ginger root and cook for about 1 minute to release the aromas. Add the kale a bunch at a time and cook 3 to 4 minutes, or until the leaves have softened a bit but the kale retains its shape. Remove from heat and add the soy sauce. Divide among individual plates, sprinkle with toasted sesame seeds, if using, and serve hot.
Take a fork and tine the cucumber peel of each cucumber down lengthways on all side of the cucumber. This will create a design of thin ridges down the peel. Slice in thin rounds. Put all of the cut and sliced vegetables in a large serving bowl. Sprinkle with salt or salt substitute. Let set. In a mixing bowl combine the mayonnaise, sour cream, sugar, celery seed and lemon juice. Stir until mixed. Note: cut the sugar in half if you use Miracle Whip Salad dressing. Pour out any water that has accumulated in the bottom of the vegetables. Drain well. Add your dressing or any dressing of your choice. Toss and serve. Wonderful to eat with mashed potatoes. Fix the potatoes the way you like them and this salad for a wonderful meatless meal.
Preheat oven to 450F with rack on lower shelf. Spray 6 large muffin or baking cups with non-stick spray or brush with butter. Sprinkle cups with grated Parmesan cheese. In a medium bowl, stir together milk, flour, butter, and salt. Beat in eggs only until just combined. Fill cups 3/4 full. Place in oven and bake for 15 minutes. Reduce heat to 350°F and bake an additional 20 minutes. Brush with butter and serve while still warm.
Cake:. Heat the oven to 350 degrees. Lightly butter 2 - 9" round cake pans. LIne the bottoms of the pans with circles of baking parchment or wax paper. Dust the sides of the pans with flour and tap out the excess. In a microwave-sage bowl, melt the chocolate on High for 1 to 2 minutes, or until melted, stirring halfway through cooking. Set the chocolate aside to cool to room temperature for 10 minutes. In a large bowl, stir the flour, baking powder and salt together with a whisk. In another large bowl, using a handheld electric mixer, beat the butter and sugar until combined. Beat in the melted chocolate and vanilla extract. One at a time, add the eggs, beating well after each addition. Add the flour mixture and milk in thirds, beating until just combined. Scrape the batter into the prepared pans and spread evenly. Bake for 25 to 30 minutes, or until a wooden pick inserted in the center of each layer comes out clean. Transfer the pans to a wire rack. Cool 10 minutes. Carefully invert the cake layers onto the rack and cool completely. To make Frosting:. Place the chocolate into a large bowl. In a saucepan, bring the cream, rspberry jam, butter and salt just to a boil. Pour over the chocolate and let it stand for 1 minute. Whisk until smooth, then mix in the vanilla extract. Cover with plastic wrap and let the frosing thicken overnight at room temperature or refrigerate it for no longer then 1 1/2 hours. To assemble Cake:. Place one layer on a serving plate, Spread frosing over the cake and top with the second cake layer. Frost the outside of the cake first, then the top. Store in refrigerator until ready to serve.
Preheat oven to 375°. In an ungreased 8x8 inch pan, stir together all dry ingredients. With a spoon, make three "wells" in the dry ingredients. In one "well" put the vinegar, in another the oil, and in the third the vanilla. Mix the water and molasses in a separate bowl. Pour over the dry ingredients and mix quickly with a fork. Mix until lumps are gone, but do not beat. Bake at 375° for about 30 minutes. Cut and serve from baking pan, with lemon sauce, applesauce, or whipped cream. See my recipe for "Lemon Sauce" at this site. The contrasting lemon flavor and moistness added by the sauce is what adds the finishing touch to this cake, making it suitable for a company dessert!
Peel, core & slice the apples & place them in a saucepan with the sugar & water, then cook them over medium-low heat until reduced to a pulp. Mix in the cinnamon & zest & add more sugar if necessary. Preheat the oven to 425 degrees F. Roll out the pastry thinly & use half of it to line a deep 8-inch pie plate. Spoon in the apple mixture, then gently warm the marmalade to soften it before spreading it carefully over the apple filling. Use the remaining pastry to make a top for the pie, & dampen the edges slightly before sealing them together completely & fluting them. Roll out the trimmings from the puff pastry & make pastry leaves or other decorative items for the top of the tart. Brush the top with milk & bake in the hot oven for 10 minutes, before reducing the oven's temperature to 375 degrees F, & bake the tart another 20-25 minutes, or until well risen & golden brown. Serve warm with cream.
Place the orange peel,water and sugar in a saucepan. Boil for 5 minutes. Remove the peel and let the syrup cool. Mix the orange juice with the coffee and syrup. Add the whipping cream. Pour over crushed ice in tall glasses.
Add the first 6 ingredients in a saucepan over low heat; stir to dissolve the honey. Bring to just a simmer and cook for 2 minutes; do not let the wine come to a boil. Discard the lemon slices and fresh ginger; pour the wine into 2 warmed mugs or heatproof glasses; garnish with crystallized ginger and serve.
Leave chicken whole. Wash chicken, drain and pat dry. Mix tarragon and garlic together. Sprinkle mixed seasonings inside cavity of chicken and over the outside. Place chicken in crock pot, breast side up. Pour broth into crock pot. Sprinkle rest of seasoning mix over the chicken. Cover and cook on low for 8 hours. To make gravy: Remove chicken from crock and keep warm. Add thickening to thicken gravy to desired thickness. To bake in oven: Put chicken in roasting pan. Bake at 350°F for 1 hour or until chicken is golden and juices run clear. Use broth to make gravy.
Mix garlic, steak seasoning, smoked paprika, chipotle or cumin, hot sauce, Worcestershire sauce, and vinegar. Whisk in extra virgin olive oil. Place meat in shallow dish and coat evenly to marinade. Let stand 15 minutes. Cut larger potatoes in half, leave very small potatoes whole. Place potatoes in a pot and cover with water. Bring to a boil and cook potatoes 12-15 minutes until tender. Heat a grill pan or outdoor grill to high heat. Cut leek in half lengthwise. Chop into 1/2" pieces. Place leeks in a big bowl of water and release all the dirt from them with a good wash, separating all the layers. Drain leeks in a colander. Grill flank steak 6-7 minutes on each side. Put a drizzle of EVOO into a hot nonstick skillet over medium high heat. Cook bacon 3-5 minutes until it begins to crisp and has rendered most of it's fat. Add leeks to the skillet and cook 3-5 minutes more until the leeks are tender. Drain potatoes and return them to the hot pot. Smash the potatoes with the chicken stock or broth. Add the bacon and leeks to the potatoes and continue to smash. Carefully fold in tomatoes. Season with salt and pepper to your taste. Remove flank steak from grill and let juices redistribute before slicing. Thinly slice meat on an angle, cutting the meat against the grain. Serve sliced flank steak next to BLT potatoes and top potatoes with a dollop of sour cream, if desired.
Mix egg, oleo, and cake mix until crumbly. Press in ungreased 9x9-inch pan; bake at 350* for 15 minutes. Beat remaining ingredients; pour over hot crust. Bake 15 minutes or until light brown. Sprinkle with confectioner's sugar.
Season lamb with paprika, cinnamon, salt and pepper. Heat 1 tbsp oil in lg skillet over medium heat. Cook 4-6 min per side. Let rest at least 5 min before slicing to serve. Heat 1 tbsp oil in pot over med-high heat. Add onion and stir until softened or 3-4 minutes. Stir in apricots, salt, pepper, couscous, and water amount specified on couscous package. Bring to a boil, reduce heat to simmer and cover until water is absorbed or 8-12 minutes Fold in spinach. Serve together.
Open the bread bags and leave out for 48 hours. You can skip this step if you don't have the time and instead lightly toast both loaves to dry them. Tear the bread into small (nickle to quarter sized) chunks and set aside in a large baking pan. The disposable foil 18" x 13.25" pans w/ cover work well for this. Pre-heat oven to 350 degrees. Grind the chourico, onion in a food processor or finely chop it by hand. Do not liquefy! Melt butter in large skillet over low heat. Add chourico, onion, salt and seasoning to butter and saute. Add milk to chourico mixture. Pour the entire mixture over the bread in baking pan. Combine thoroughly. Start by tossing the mixture and as soon as the butter/sausage cools to a workable temperature combine by hand. The bread should be entirely coated with no dry spots. Spread the mixture evenly around the pan and bake uncovered for 25-30 minutes. The stuffing should start to brown on the top.
Cook bacon in skillet and crumble. Combine cooked bacon and 2 T bacon drippings with onion, brown sugar, mustard, garlic, salt and vinegar. Mix with 3 kinds of beans in crock pot. Cover and cook on low for 6-8 hours.
Add chorizo to cold sauce pan, bring up to medium high heat, (to render some fat from the sausage) sautee chorizo until it begins to brown, pour off excess fat so that you have about 1tps in the pot. Add peppers, onion, thyme and garlic and sautee' with chorizo until it begins to soften. In the meantime, rinse quinoa well in a fine mesh strainer. Add quinoa to the pot with the other ingredients, stir to combine. Add chicken broth and bring to a boil. Turn down heat to a simmer and cover. Cook covered until quinoa is tender (about 15 minutes).
Preheat oven according to instructions on cake mix. Melt the butter over medium high heat in the iron skillet. Remove from the heat and sprinkle the brown sugar evenly to cover the butter. Next, arrange pineapple rings around the bottom of the pan, one layer deep. Place a maraschino cherry into the center of each pineapple ring. Prepare the cake mix by mixing the mix, water, oil and eggs together, substitute some of the pineapple juice for some of the liquid in the directions. (NOTE: make sure to check the back of the cake mix box, you want to prepare the cake per the instructions on the back and it may vary depending on the type of mix you get). Pour the batter over the pineapple layer in dutch oven. Bake as directed by the cake mix directions. Note: You may have to cook it for longer - test the middle with a clean knife, this really varies - sometimes even doubling the cooking time. Cool for 10 minutes, then carefully turn out onto a plate. NOTE: Do not let the cake cool too much or it will be stuck to the pan.
Mix the chicken, nuts, breadcrumbs, lemon zest, coriander, mint, salt and pepper, and egg in a mixing bowl. Form the mixture into balls or patties and dredge in flour to lightly coat. Heat oil in large frypan and gently cook the chicken balls/patties, turning carefully, until golden. (For appetizers: serve on a plate with toothpicks.) For the sauce: Mix together the yogurt, chutney, lemon juice, and salt and pepper to taste; serve on the side as a dipper. You can also make a sauce with the yogurt, 2 Tbsp chopped cilantro, lemon juice, and salt and pepper to taste. Serves 2 as a main course; a nice rice salad or pilaf is a good accompaniment.
Cut up the loaves into small cubes and lay out on a large baking sheet for at least 3 hours (or overnight) so the bread can dry out. Cook the bacon and cut into small bite size pieces. Cut the apples, onion, and celery into small bite size pieces (everything is bite size!). Mince the garlic. Cook all of that in the bacon fat and bourbon until it just begins to soften. Sprinkle on a little salt + pepper. In a large mixing bowl combine the cooked veggies, bacon and bread cubes. Stir in the stock and eggs. Stir in the chopped herbs. Dump everything into a buttered baking dish. Bake at 375°F for 30 minutes.
Mix the meat with the salt and vodka set aside for 15 minutes. Mix together all of the ingredients for the sauce. Drain off the Vodka, to the meat add the beaten egg and the cornstarch, stir well to coat the meat. Now coat the meat with the flour. Heat the oil in a wok and fry the meat in batches for 3 minutes. Replace all of the meat, to the oil turn off the heat and allow the meat to sit for 2 minutes. Reheat the oil, add the bamboo shoots and the meat cook for 2 minutes; remove from wok and drain. Pour off excess oil from wok, leave about 1 tbsp of oil and fry the garlic, green pepper and onion for 2 minutes Add the sauce and stir to make a smooth sauce. Add the meat and bamboo shoots, heat for 1 minute. Serve.
Place all ingredients in a bottle, put lid on and shake well to blend. You may put this in a spray bottle or just splash it on a salad. Enjoy!
Put chicken in a shallow dish. Put apple juice, soy sauce, lemon juice and honey in a small bowl and whisk to combine and then pour over the chicken and turn chicken to coat. Cover and put in the fridge for 4 hours to marinate. Spray barbecue plate or barbecue grill with cooking spray and preheat to medium, add the chicken and cook for 4-5 minutes on each side or until cooked through. Transfer to a plate and cover loosely with foil and set aside for 2-3 minutes to rest. Pasta Salad - Put pasta, lettuce, cucumber, tomato, snow pea sprouts, carrot, cheese and capsicums in a large bowl, do this while the chicken is marinating and then you cover and refrigerate and dress just before serving. Pour the dressing over and toss to combine. Divide the chicken between plates and serve with the pasta salad and lemon wedges.
Combine 2 tablespoons cornstarch with the salt. Add beef and toss to coat. Heat oil in a wok or skillet over medium-high heat and add beef. Stir-fry about 4 minutes until lightly browned and cooked through. Transfer to bowl with slotted spoon and keep warm. Add 1/2 cup broth to the pan and stir to loosen any bits of food on bottom. Add broccoli, cover and cook. Toss occasionally and sprinkle with water if necessary until broccoli is crisp-tender (about 3 minutes). Add ginger, garlic and red pepper flakes and stir-fry for about 1 minute; until fragrant. Stir together soy sauce, 1/2 cup broth, 1/2 tablespoon cornstarch and water in a cup until blended and then stir into pan. Reduce heat to medium-low and bring to a simmer. Simmer about 1 minute until slightly thickened. Return beef and juices to pan, toss to coat. Serve over rice.
Make Sauce: Combine the ponzu sauce and the ketchup in a small saucepan. Add oregano. Heat to medium heat and simmer to reduce liquid, about 5 minutes. Set aside. Finely chop the radish and add to slightly cooled sauce (if using). Heat the olive oil and butter in a frying pan. Saute green bell pepper, onion, and cabbage over medium heat until tender and starting to brown, 5-8 minutes. Remove to serving plate, spreading out just a little to make nest for egg. In same pan add the 1 teaspoon oil or butter and saute the egg to desired doneness(turning over once). Place the egg over the sauteed veggies. Drizzle with the sauce(I used several tablespoons). Dig in and enjoy! Good served with a piece of toast.
Mix all ingredients in a large bowl until blended. Let mixture sit for 5 minutes to soften the masa, then stir again. Heat a non-stick skillet over medium heat. Pour 1/2 cup batter into the skillet. When the pancakes appear dry around the edges and start to bubble up, flip and cook until done, about two minutes. Keep pancakes in a warm oven until ready to serve.
Toss cabbage, bell pepper, onion, and black beans in a large bowl. In a food processor, place garlic, avocados, jalapeno, cilantro, lemon juice, sugar, salt, and sour cream. Process until smooth and season to taste. Spoon dressing onto cabbage mixture and stir. Continue adding dressing just until cabbage is lightly coated. You may have extra dressing, which is great served as a dip or sandwich spread. Chill for a minimum of 1 hour before serving.
Cut cauliflower (including stems) into chunks. Microwave in a covered dish for 8 minutes. Combine all ingredients in bowl of food processor and blend to desired consistency (don't forget to scrape down the sides). Sit down to a big bowl of warm, creamy, delicious comfort food that won't ruin your healthy diet!
Preheat oven to 350 degrees. Crack the eggs into a bowl, add the milk, sun dried tomato and Parmigiano. Whisk together until well combined. Season with salt and pepper, set aside. Into a cast iron pan (or other oven safe pan) add the olive oil and onion and saute approx 2 minutes over medium heat. Stirring frequently. Add mushrooms, reduce heat to low and continue to stir while cooking until mushrooms have released their water. Add spinach and cook just until just wilted. Season with salt and pepper. Pour egg mixture into pan and stir gently to combine. Allow to cook until the sides begin to set up. Transfer to oven and cook until eggs are no longer giggly. Approx 15 mins {check it every so often} Transfer to serving plate & enjoy immediately. Buon Appetito!
Heat the oil in the pan and saute half the onion and carrot for three minutes, stirring occasionally. Squeeze out excess moisture from apple. Mix the grated apple with the chicken,cooked and uncooked onion and carrot, plus parsley, thyme, breadcrumbs, and crumbled stock. Chop for a few seconds in a food processor. Season with salt and pepper. With your hands, form the mixture into about 20 balls, and roll in flour. Fry in shallow oil until lightly golden and cooked through (about 4 to 5 minutes).
Combine milk, shortening, and salt; cool to lukewarm. Add yeast and let set for 5 minutes. Add 2-1/2 cups sifted flour, beating till smooth. Cover and let rise till bubbly. Add eggs and sugar, mix well. Add enough of the remaining flour to make a dough that can be kneaded. Knead till smooth. Cover and let rise to double. Roll out to 1/2 inch thickness. Cut with doughnut cutter. Let rise again till double. Fry in deep hot oil, at 375°F till golden brown on one side and then turn. Drain on paper towels. GLAZE: Mix powdered sugar and vanilla and milk using 1 tablespoon at a time till glaze is consistency you desire. You may need a little more or less milk, according to how thick you want your glaze.
Do not shake the coconut milk. You want the coconut fat that accumulates on the top to stay there. Hold the can over a bowl. Using a manual can opener with a sharp end, puncture a hole on either side of the bottom of the can. Let the coconut water run out. You can save this and use for curries, rice pudding, etc. Open the top of the can. See all that creamy stuff? That's what you want. Scoop it all out into a bowl. Add vanilla and sugar and whisk or beat for 1 minute. Put this into your refrigerator. Wait an hour. The best vegan whipped cream you've ever had - guaranteed.
Preheat oven to 325f Spray an 8" pie plate with cegetable cooking spray. In a large bowl mix together cocoa, flour and baking powder. In another bowl wisk together brown sugar, granulated sugar,oil,egg whites and vanilla until blended. Add the sugar mixture to the dry mixture and stir until blended. Pour into prepared pan and sprinkle walnuts. Bake until just set and toothpick inserted in center comes out clean. (about 25-30 mins). Cool on wire rack. Cut into wedges and garnish with Strawberries and yogurt.
Preheat oven to 350 degrees F. Grease and flour a 9x13-inch pan. In a large bowl, combine flour, 1 1/2 cups sugar, baking powder, salt,butter, milk, and eggs. Blend at low speed till dry ingredients are moistened then on medium speed for 3 minutes. Pour into prepared pan. Arrange blueberries evenly on top of batter. Sprinkle with 1/4 cup sugar and cinnamon. Bake for 40 to 50 minutes or till cake springs back when touched in the center. Cut into squares and serve warm with whipped cream or ice-cream.
In a large bowl, combine all the ingredients. Refrigerate before serving. Options: You can add raisins, diced celery, craisins or cranberries to the salad.
Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until lightly browned, about 2 minutes. Transfer to a bowl. To the bowl, add pumpkin, cheese wedge, cayenne pepper, and black pepper. Mix until smooth and set aside. Lay bread slices flat and evenly spread the upward-facing sides with butter. Flip slices over and evenly top one slice with pumpkin mixture, followed by the slice of cheese. Place the other bread slice on top, buttered side up. Set aside. Re-spray skillet with nonstick spray and bring to medium-high heat on the stove. Gently place sandwich in the skillet and cook until lightly browned on the outside and hot on the inside, about 2 minutes per side, flipping carefully with a spatula.