HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook pasta in boiling water for 11 minutes. Drain well, rinsing with cold water to cool pasta. In large bowl, beat reserved pineapple juice, milk, sugar and pudding mix for 2 minutes. Gently stir in pasta and remaining ingredients. Cover and refrigerate at least 5 hours.
Preheat oven to 350°F Place cake mix, dry pudding mix, pumpkin, oil, 1/2 cup water, eggs and spice in large bowl. Beat with electric mixer on low speed just until moistened. Beat on medium speed 4 minutes. Pour into greased and floured 13x9-inch baking pan. Bake 32 to 35 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack. Spread with PHILADELPHIA(R) Cream Cheese Frosting; sprinkle with pecans. Store in refrigerator if not serving right away.
Open packages of cream cheese and place in large mixing bowl. Let soften at room temperature for several hours. Crush garlic and add to blocks of softened cream cheese. With electric mixer, slowly add milk or half& half thinning mixture and mixing all ingredients together until a desired dipping consistency is reached. (It may be necessary to add additional milk etc to achieve this). Stir in chives, if desired. Refrigerate covered. Let dip sit out about 5 minutes before serving. *Not to worry, if you get it a little too thin, just add another package of cream cheese.
Cut banana into small circles approximately 1/2 of an inch thick, depending on the size of the banana. Apply peanut butter to one piece of bread, use second piece of bread to clean the knife. Apply Jelly to second piece of bread. Add banana, close sandwich, and eat.
Combine all of the ingredients except the ice in a blender. Blend for 30 seconds to froth the milk. Add the ice cubes, and blend until the ice is pulverized. Pour the lassi into large glasses filled with ice, and serve. Variation: The same ingredients can make a soothing warm drink. Increase the milk to 3 cups, and heat it almost to a boil. Add the honey, ginger, and nutmeg, and stir well. Omit the ice. Serve in mugs.
sift together dry ingredients [pressing through a fine sieve is fine] into a 9 inch square pan. Blend. Make 3 holes with a spoon and add oil into 1st, the vinegar in the 2nd and vanilla in the 3rd. Pour 1 cup cold water over all and whisk vigorously. Bake at 350° for 30 minutes. [325° for a glass pan]. Let cool and frost. Vanilla Frosting: Heat 2-3 TBS of cream and let cool; blend with with softened butter and powdered sugar to taste. Add a splash of vanilla. Easy Chocolate Frosting: melt butter and semisweet chocolate morsels [in a bowl over a pan of hot water. Remove, add powdered sugar and vanilla. Refrigerate. Whip with a mixer to add air and lighten - then frost cake.
preheat oven to 350. spray muffin tins with nonstick spray. soften diced onion and peppers in 1 tbsp butter add spinach, corn, and broccoli and sautee for 2-3 minutes beat eggs. mix cheese and seasonings into eggs. stir in vegetable mix pour into prepared tins. bake for approximately 30 minutes or until properly set.
1) In a bowl, soak the mushrooms in warm water for about 30 minutes, until softened. In a 6-quart stockpot, wash all the rice in several changes of cold water until the water runs clear. Soak the combined sweet and jasmine rice for 1 hour in enough cold water to cover. 2) When softened, drain and squeeze dry the mushrooms, reserving the liquid. Cut off and discard stems and chop the caps. 3) Chop sausage and barbecued pork and set aside separately. 4) Heat large wok or skillet over high heat until hot but not smoking. Add oil and Chinese sausage, and stir-fry 1 minute. Add the mushrooms and barbecued pork, and stir-fry for 3 to 4 minutes, until heated through. Add 1 tablespoon soy sauce, stir to combine, remove from heat, and set aside. 5) Drain rice. Add chicken broth and enough the reserved mushrooms liquid to measure 1 cup, and bring to a boil over high heat. Reduce heat to low, cover, and cook 10 minutes. Uncover and quickly scoop Chinese sausage mixture onto top of rice. Immediately cover and continue cooking the rice 25 to 30 minutes, or until broth is completely absorbed and rice is tender. Let stand 5 minutes. Add 1 1/2 tablespoons soy sauce, oyster sauce, scallions, cilantro and stir to combine. Adjust seasonings to taste. Serve and enjoy.
Heat oil in a large saucepan over medium-high heat; add pork cubes and cook until browned, about 8-10 minutes; add mushrooms, onions, garlic and celery; cook and stir until vegetables are tender, about five minutes. Stir in tomatoes, tomato paste, cumin, ginger root, oregano, salt, pepper and crushed red pepper flakes; bring to a boil. Reduce heat to medium-low; cover and simmer for 45 minutes, stirring occasionally. Stir in sweet potatoes and okra or zucchini; cover and simmer another 30-35 minutes, until pork and potatoes are very tender; stir in coriander during last five minutes of cooking time. Remove from heat and serve.
Heat the butter in a large pot over medium heat; add in the leek, celery, garlic, red pepper flakes, sugar, curry powder and cumin; cook stirring for 3-4 minutes. Add in the chopped butternut squash, broth (or water) and apples; bring to a boil. Reduce heat and simmer for 30-40 minutes or until the squash is tender. Place half of the broth in a blender; process until smooth; transfer to a heat-proof bowl. Repeat with the remaining soup; return to the pot along with the soup from the bowl. Add in evaporated milk or whipping cream; cook for 2-3 minutes to heat through. Season with salt and lots black pepper. Ladle into bowls and sprinkle with croutons.
Stir together prepared chicken, mayo, celery, onion, apples, nuts and pepper. It looks great if you serve it in an orange peel and it is easy to clean up!
Place the chicken in a dutch oven. Add ham, onions, celery, carrot, 2 tablespoons parsley, thyme, nutmeg, water, salt and pepper. Bring to simmering point. Cover the pan and simmer over low heat for 1 hour. Remove chicken from the carcass and cut into small pieces. Remove ham from pan and cut into small pieces. Set both aside. Return the chicken carcass to the pan and simmer for 1 more hour. Strain the broth. Cool and then chill in the refrigerator for 4 hours. Skim fat from the broth. Return broth to simmering point and add chicken and ham. Combine eggs and cream. Add to hot soup. Heat until cream is hot but do not allow soup to boil. Garnish with remaining 2 tablespoons of parsley.
Heat oil and sugar free syrup in a large skillet; stir while it heats. Add nuts; cook over low heat stirring constantly until most of the liquid is absorbed. Mix Splenda and spices together; sprinkle over nuts stir coating evenly. Spread mixture into a release foil lined cookie sheet pan. Bake at 300°F oven for 25 to 40 minutes time depends on type of nuts used--just be careful not to burn them. Cool completely before indulging; store in covered container.
In a big skillet over medium heat, fry the bacon until it is crisp and fat is rendered, about 5-7 minutes; use a slotted spoon and remove bacon from skillet; drain bacon on paper towels, then crumble and set aside. Pour off all but 2 tablespoons bacon drippings from skillet. In a large bowl, use your hands to gently but thoroughly combine the potatoes, clams, bread crumbs, scallions, cream, parsley, thyme, oregano, hot pepper sauce, pepper, eggs, and baron. Divide mixture into 6 parts, forming each into a patty about 3 inches diameter. In the skillet used to cook the bacon, heat the bacon drippings and vegetable oil. Cook the hash cakes 5-7 minutes until the bottom is browned and crisp. Turn patties carefully using a spatula and cook 5-7 minutes until the other side is browned and crisp. Serve hash cakes with seafood sauce.
Preheat oven to 110-120 degrees Celsius. Wash the belly, dry, rub over the char siu sauce. Place in a heavy baking dish, skin down, pour in the water and sprinkle generously with ginger and garlic, cover with aluminium foil and place in the oven. Check after 1 hour to see that the temperature is not too low that nothing is happening or too high that it is cooking too fast. After 5 hours the meat will be just so tender. The skin will not be any good and you will have to cut it off. Serve with a simple salad.
Mix all together well and store in the fridge for no more than 3 days. Make ice cubes or popsicles with this.
combine all ingredients except the oil in a mixing bowl or blender. start beating/blending and add the oil subsequently in a small stream. Refrigerate for a few hours before using, so the spices can mingle. Important note: all ingredients must have roomtemperature.
Preheat oven to 350. Cook Ziti according to package directions (al dente is preferred). In a large skillet, cook the Sausage, Onions and Garlic in Olive Oil until the sausage is browned. Add Spaghetti Sauce, Tomato, Tomato Paste, Chicken Broth, Rosemary and Oregano. Reduce heat and simmer for 20 minutes. Mix Ricotta, Egg, and Parsley in a large bowl. Mix 1/3 of the sausage mixture with the cooked Ziti pasta. Place half of the Ziti mixture in a 13x9x2 in baking dish. In the following order, spread the Ricotta mixture over the Ziti, followed by half of the Parmesan and Mozarella cheeses, and then an additional 1/3 of the sausage mixture. Then layer the rest of the Ziti, remaining sausage mixture, mozzarella cheese, and Parmesan cheese, finishing with the Basil. Cover and bake for 20 minutes, then uncover and bake for an additional 10 minutes. Enjoy!
To make the chili sauce, in a dry heavy fry pan over medium heat, toast the chilies a few pieces at a time, pressing them flat against the hot surface with a metal spatula, until they are aromatic, about 10 seconds per side. (If the heat is right, you'll hear a slight crackle when you press them down, but you shouldn't see more than the slightest wisp of smoke; the inside surface of the chili should look noticeably lighter.) Transfer to a bowl and add hot tap water to cover. Place a small plate on the top to keep the chilies submerged and let stand for 20 minutes. Using tongs, transfer the chilies to a food processor or blender. Add the water, tomatoes and garlic and process to form a smooth puree. Set aside. To make the filling, in a 4-quart saucepan over medium-high heat, warm the oil. When the oil is hot, add the pork in a single layer (in batches, if necessary) and cook, turning, until richly browned all over, about 10 minutes. As the pork is browned, transfer it to a plate. When all of the pork is browned, return it to the saucepan. Push the chili-tomato puree through a medium-mesh sieve directly into the pan and cook, stirring frequently, until the saucy mixture is as thick as tomato paste, 6 to 8 minutes. Stir in the water and the 1 teaspoons salt, cover partially and bring to a simmer. Reduce the heat to medium-low and simmer, stirring frequently, for 20 minutes. Add the potatoes, cover partially and cook, stirring frequently, until the potatoes and meat are tender but not falling apart and the sauce has thickened to the consistency of canned tomato sauce, 20 to 30 minutes more. If the sauce is too thin, continue cooking, uncovered, until thickened. Taste and adjust the seasonings with salt. Scoop the hot pork-and-potato mixture into a serving bowl and sprinkle with the cilantro. Serve with the warm tortillas alongside.
Preheat oven to 400 F and prepare muffin cups. Mix first 4 ingredients together in a large bowl, fold in blueberries. In a medium bowl combine buttermilk and oatmeal and allow mixture to soak for 10 minutes. Beat egg lighty in a medium bowl. Melt butter and add butter and brown sugar to the egg. Combine egg mixture with oatmeal and stir to blend. Add moist mixture to dry mixture all at once and stir lightly. Fill 12 prepared muffin cups 3/4 full. Bake for 20 minute.
Place a large baking sheet upside down in the oven and preheat to 425°F. Grease 1 more large baking sheets. Crust:. In a large bowl, combine flours, baking powder, oregano and salt. Pour in milk and butter, stir with a fork until soft dough forms. Turn out onto a lightly floured surface and knead a couple times just until smooth. Divide into 6 pieces. Roll or pat pieces into 6in circles and place on prepared baking sheets. Topping:. Spread pizza sauce on each crust, leaving 1/2in boarder. Sprinkle with ham and veggies as desired. Sprinkle with cheese. Place pizzas on baking sheet on top of the hot baking sheet in oven. Bake for 12-15 minutes or until crust is golden. Repeat with remaining pizzas.
Heat a large nonstick skillet over medium-high heat. Sprinkle pork with salt and black pepper. Add oil to pan. Add pork, and saute 4 minutes or until browned Remove pork from pan; place in a bowl. Add onion and jalapeno to pan. Add broth; reduce heat, and simmer for 1 minute, scraping pan to loosen browned bits. Stir in tomato; simmer 2 minutes. Return pork and accumulated juices to pan. Stir in cilantro and lime juice; cook 1 minute or until pork in done. Heat tortillas according to package directions. Spoon 1/2 cup pork mixture into each tortilla; roll up.
Saute the onion in oil until lightly browned. Add the remaining ingredients. Mix, cover and simmer for about 15 minutes.
Pick your filling by using the notes in the ( ). Ensure if there is meat, onion, potato in your filling it is cooked in advance. Pick up one of your rolled out biscuit empanadas ( see my recipe Easiest Empanada Dough EVER! ). Ensure all fillings are cooled. Layer filling onto empanada to equal about 2 tbsp of total filling. Fold empanada in half. Crimp edges with a fork. Either wash in olive oil, butter, or egg wash. Bake at 400°F for 20 minutes. OR you may fry till golden brown. ** chicken pot pie instructions **. Melt the butter in a saucepan over medium heat. Add the onion and cook for 3 minutes. Add the flour and cook, stirring constantly, for 1 minute. Still stirring, slowly add the broth. Cook until thickened, about 3 minutes. Add the peas and carrots, chicken, salt, and pepper. Remove from heat. ** pizza instructions **. Spoon sauce then cheese then 2 pepperoni slices on an empanada. **vegetarian**. Spoon each ingredient in very small amounts. ** for a beef or chicken**. Cook meat till no longer pink add in onions and peppers till soft then combine all ingredients in a bowl and spoon 2 tbsp of each mixture onto empanada. ** taco empanada*. Cook meat till no longer pink add in onions till soft in a bowl combine all ingredients and mix spoon 2 tbsp of mixture onto empanada.
Rinse chipotle chiles under running water. Slit them open and remove seeds. Pat chiles dry on a paper towel. Chop them and put them in a small bowl. Add honey, water and salt. Whisk thoroughly to combine. Preheat oven to 350°F. Heat a large oven-proof skillet over medium-high heat. Season pork chops with salt and pepper on both sides and set aside. Add oil to pan. When hot, add pork chops and brown, 1 to 2 minutes per side. If needed, brown chops in batches so as not to overcrowd the pan. Return all chops to skillet or a rimmed baking sheet and brush both sides with chipotle-honey glaze. Place in the oven and cook for 15 to 20 minutes, depending on thickness of chops, until they are cooked through. Watch closely as honey glaze scorches easily. Serve chops on a platter and drizzle with any leftover pan juices.
Mix all of the ingredients together and chill overnight. Enjoy! Cooking time refers to chill time.
Spray a cooking sheet or some layered aluminum foil with cooking spray. Place cubed bread on the sheet or foil, and give the bread a light shot of the cooking spray. Sprinkle lightly with black pepper, and place in a 375°F oven. Check every few minutes, and remove when crispy. Peel outer leaves off lettuce and discard. Slice remaining lettuce (as a bunch) in half-inch strips. Rinse in cold water. Peel the garlic by mashing it with the heel of your hand, the flat of a knife, or a wooden spoon -- the important thing is to get the peel off the garlic, and keep everybody happy. Take half the anchovies out of the can--the rest can be stored in the refrigerator, covered in oil, for a couple days. Microwave the lemon for thirty seconds, and then slap it around a little. Cut open CAREFULLY, squeeze out juice into bowl. Pulp is okay, but pick out the seeds with a spoon. Combine everything except the rinsed lettuce, the oil, and the bread (should probably still be in the oven) in the blender (if you don't have a blender, whisk everything together well). Once the mix is good and pureed, SLOWLY drizzle in the olive oil as the blender continues to run, adding a few drops at a time. The mixture should lighten, and visibly get thicker--if it doesn't, slow down (if you're not using a blender, this step will be a lot of whisking). Add an additional egg white or a 1/4 cup of eggbeaters if the dressing is too thin. Adjust taste with additional garlic, lemon juice, pepper, and Worcestershire sauce as desired. (Adding additional mustard will not really make the dressing taste more "caesar-y", and the dressing shouldn't need any more anchovy). Pour mixture in salad bowl, and chill in refrigerator until ready to serve. Add lettuce and croutons to salad bowl, toss. Garnish with Parmesan cheese and black pepper.
Preheat Oven to 350. Line a 9x13 pan with 6 corn tortillas. Dice red peppers and set aside. Add Julienned tomatoes. Place alfredo sauce, seasonings, capers, peppers and tomatoes in a medium bowl and set aside. Place potatoes over corn tortillas, pour sauce on top. Top with chicken and cover with remaining tortilla shells. Cover pan with foil and bake 45 minutes to 1 hour. 5 minutes before removing from over, take foil off the top to let it brown. a little.
Preheat the oven to 400°F Heat the oil in a large frying pan and brown the pork on all sides. Place in a baking dish and roast in the oven for 20-25 minutes, depending on the thickness of the meat. While the pork is roasting, to the unwashed frying pan, add the sherry and stock and bring to the boil until reduced by about one quarter. Add the orange juice and rind and redcurrant preserves and simmer gently until dissolved. Taste for seasoning and add salt and pepper and finally the sage. The sauce should be thin and slightly syrupy. When the pork is done, allow to rest for 10 minutes before slicing into medallions. Serve.
Place 2 qts water in large soup pot, with beef, onion, garlic pepper and cumin. Bring to a boil and then reduce heat to med-low. It needs to simmer for at least one hour for meat to get tender. Cut the corn into 2" rounds. Set aside. Peel the yucca and remove the fibrous string in the center. Cube & set aside. When the meat is tender, add rice, peas, peeled plantain in one piece, carrots and the yucca. When the yucca is soft, after about 20-30 minutes, add salt to taste, the last 1/2 quart water and a whole stem of cilantro and a whole stem of parsley. Cook for 5 minutes. Remove the parsley and cilantro stems and discard. Remove the meat, cut up into bite-size pieces and return to the soup. Remove the plantain, cut up into bite-size pieces and return to the soup. Mix the finely chopped onion and cilantro for garnish and sprinkle on top of the soup when served.
Mix all ingredients together. Simmer in a non-stick frying pan for 5 minutes.
In a small blender, combine lemongrass, jalapeno pepper, garlic, ginger, corriander, turmeric, cumin, and cinnamon. Puree to thoroughly blend into a spice paste. Heat sesame oil in a large wok or frying pan and stir fry beef cubes until browned on all sides. Add spice mixture and stir-fry until lightly browned and fragrant. Add onion, green pepper, and carrot and continue stir frying until vegetables are just tender. Add coconut milk, lime juice and sugar. Stir to blend. Bring to a boil, reduce heat, and simmer for about 30 minutes, stirring occasionally, until meat is tender and sauce is thickened. Serve over steamed rice.
Preheat oven to 350°F. Toss together berries and apples, spread evenly over bottom of 8X8 baking dish. In medium bowl combine sugar, flour, cinnamon and oats. Using pastry cutter work butter into oat mixture until crumbly. Spread over fruit, pressing down lightly. Bake 40-45 minutes or until top is lightly browned. Cool before serving. Top with whipped cream or vanilla ice cream.
Snap off the tough woody ends of the Asparagus and discard. Chop the Asparagus into 1 - 1 1/2 inch lengths, cutting it at an angle. Boil the Penne for approximately 10 minutes, or according to pack instructions until al dente. Meanwhile, boil the Asparagus for 4-5 minutes, until just tender. Drain. Melt the butter over a low heat, and cook the Pancetta pieces for approx 3-4 minutes. Add the drained asparagus to the pan for a further 2 minutes. Meanwhile beat the eggs, egg yolks, black pepper, cream and parmesan together. As soon as the pasta is cooked, drain and add to the pan with the butter, pancetta and asparagus, stirring to coat in all the butteryness. Remove from heat and stir in the egg and cream mixture. Serve with extra parmesan and a big glass of wine -- .
You will want to add the vegetables in this order to the cooking pan, onion, pepper and tomato. I usually cut the onion up first, into rings and then I either halve or quarter the rings depending on how large the onion is. It doesnt have to be chopped into small peices, but it's totally up to you. Heat a medium sized non-stick skillet over medium heat until it starts to get hot. Then add the oil and let the oil sit for 30 seconds or so until it gets hot. Add the chopped up onion and let it cook on medium heat for about 5-10 minutes or until it starts getting soft and translucent. While the onion is cooking, start chopping up the yellow pepper into strips about a quarter of an inch thick and as long or short as you like. Once the onion is nice and soft, add the yellow pepper. Let that cook for about 10 minutes or more, until it becomes soft. Make sure not to let the veggies burn at all, they should just be nice and soft during the cooking process. You may need to add a little more oil if the 2 tablespoons isnt quite enough to keep everything nicely coated. I usually have enough oil in the pan to let the veggies sort of "simmer" in it. You may want to add a little water here and there as well to keep the sauce from getting thick and from burning on the pan. The sauce should be thin enough to spoon onto meat and potatoes but thick enough to keep it's consistency. I usually add the water around the time where the tomatoes are added. Once the pepper starts getting soft, cut the tomato up into quart inch thick slices, again the length is up to you, and add to the onion and pepper mixture. Let the juices from the tomato cook out into the pan to add some more liquid. I usually lower the temperature on the stove to a nice simmering temp at this point. You can keep the skin on the tomato and let it shrink as the tomato cooks. Once you notice the skin starting to shrink up and almost peel away from the tomato, add the paprika and let it cook a few minutes to let the flavor come out of the paprika. Then add vegeta to taste. I usually add about at least a teaspoon, just depends on how salty and flavorful you like it. Spoon over potatoes, mashed, roasted, baked, anything.
In a heavy saucepan, brown the butter over medium heat for 10 to 15 minutes, stirring occasionally. Cool. In mixing bowl, stir butter with sugar and vanilla. Combine flour and baking soda. Gradually add to the butter mixture. Stir until mixture is uniformly crumbly. To shape each cookie, press a bit of dough firmly into a teaspoon, leveling the top. Slide shaped dough out onto greased cookie sheet. Bake at 325F for 8-10 minutes or until just barely browned. Cool cookies on pan. Carefully remove cookies from pan, using thin spatula (I use parchment paper). Spread a bit of jam on flat side of half of the cookies. Top with the other half to make little sandwiches. Store in cool place in airtight tin or freezer. Flavor improves with aging.
Preheat oven to 400°F. Brown and drain hamburger. Add tomato sauce, ketchup, water, Worcestershire sauce, oregano, and bullion. Heat to a boil; reduce heat and simmer uncovered 5 minutes. Stir in 1 can black olives, drained and halved. Mix Bisquick, Parmesan and milk. Spread half in 8x8x2 inch square pan. Spread meat mixture over dough in pan. Drop remaining dough by spoonfuls over top. Bake until golden brown, about 25 minutes.