HumbleIntelligence/food-ner-1-Million huggingface dataset:
In 6-quart dutch oven, melt butter on medium-high. Add onion, celery, and green pepper, and cook 6 minutes or until softened, stirring. Add chicken, garlic, and seasonings; cook 2 minutes. Stir in tomato paste, then sausage; cook 2 minutes longer. Add tomatoes with their juice, broth, rice, and ham; heat to boiling on high. Reduce heat to low; cover and simmer 20-30 minutes or until liquid is absorbed. Discard bay leaves; garnish with green onions if you like.
Cut chicken breasts into 24 1-inch cubes. Wrap each chicken cube with bacon and secure with a wooden toothpick. Stir together orange marmalade, soy sauce, sesame oil, ground ginger and minced garlic in a shallow dish or large zip-top freezer bag; add chicken nuggets. Cover or seal, and chill 2 hours, turning occasionally. Coat a rack and broiler pan with cooking spray. Place chicken nuggets on rack in broiler pan. Bake at 450°F for 10 minutes; turn nuggets and bake 10 more minutes.
Heat oven to 325°F Lightly oil muffin pan. Peel and core apples; chop them coarsely. Set aside. In a mixing bowl, stir together pastry flour, white flour, oat bran, baking soda, cinnamon, and nutmeg. Add thawed apple juice concentrate, chopped apples, and enough water to make a light batter. Mix just enough to moisten all ingredients. Divide batter among the muffin cups and bake till lightly browned, 25-30 minutes. Remove muffins from cups while hot.
Combine all ingredients in a large bowl, and mix well. Store in an airtight container until ready to use. For each serving, place 1 tablespoon plus 1 teaspoon mix in a cup. Add 1 cup boiling water, and stir well. Serve hot.
Bring milk to a boil, add the onion, carrots and ham. Cover partially and simmer gently over medium heat for 10 minutes (taking care that it doesn't boil over). In the meantime, remove flowerets from the cauliflower head and chop very coarsely. You want the pieces fairly large. Add them to the soup and simmer 15 minutes more. In a bowl, stir a little of the hot soup with the sour cream until smooth. Add back to the soup and stir until smooth. Add salt and white pepper to taste. Simmer briefly, stir gently but well. Serve, sprinkling each bowl with paprika to taste (I like lots).
Beat egg yolks until they are lemon-colored, then add the salt and Bailey's. Cook in top of double boiler until yolk mixture thickens, and then allow to cool. Beat egg whites until stiff. Combine egg/Bailey's mixture, egg whites, and 2/3 of the Cool Whip, using a folding motion. Fold in 3/4 cup of the nuts. Scrape the mixture into a baked pie shell, and cover with the remaining whipped topping. Sprinkle with the remaining nuts and chocolate shavings. Freeze for 4 hours, but no more than 8.
combine everything in a large plastic bag. shake to coat beans in dressing and pour into bowl chill before serving.
Prepare rice according to package directions. The box I use usually runs about 25 minutes, so I usually give it a 10 minute head start and then start working on the rest. In another pan, bring the chicken broth to a boil. Cut the chicken into pieces and coat with the corn starch and pepper. Put chicken into the boiling broth and reduce heat to medium. Add carrots, celery, and mushrooms to the broth mixture and let cook until tender. Meanwhile, in a small pan, melt butter over medium heat. Add onions and saute until soft. Stir in flour, coating onions and absorbing the butter. Stir milk into flour mixture, and let simmer, stirring occasionally, until thickened. When rice is done, add to the broth mixture and stir in rosemary and sage. Stir the flour mixture into the broth mixture and heat through, stirring until thickened throughout. Enjoy!
Mix the cake as directed on box, substitute pineapple juice from the canned pineapple in place of water called for in recipe. (Optional). Melt the butter. Spray cupcake pan with cooking spray. (Do not use paper liners!). Place one teaspoon of melted butter in the bottom of each cup of the pan. Add one tablespoon of brown sugar on top of the melted butter. Place one cherry in the center. Scatter the tidbits around the cherry to form a circle. Add cake mix on top of the pineapple. (3/4 full). Bake for 18-20 minutes or until cupcakes are cooked. Let the pan cool on a cooling rack for about 5 minutes. Run a knife along the inside edge. Invert cupcake pan on the cooling rack. Some of the brown sugar and pineapple might stay behind in the pan, just scrap it out and lay it on top of the cupcakes.
Make cake layers: Preheat oven to 350°F Butter 2 (8- by 2-inch) round cake pans and dust with flour, knocking out excess. Put sugar and zests in a food processor and pulse until blended well, about 30 seconds. Sift together flour, baking powder, baking soda, and salt. Beat butter in large bowl of standing electric mixer until light and fluffy, about 2 minutes. Gradually beat in sugar mixture and beat at high speed 5 minutes. Beat in egg yolks, 1 at a time, and beat until light and fluffy, about 4 minutes. Add one fourth of flour mixture and beat on low speed until just combined. Beat in milk until just blended. Beat in remaining flour mixture alternately with juices in 3 batches, beginning and ending with flour mixture. Divide batter evenly between cake pans and smooth tops. Bake in middle of oven until golden and a tester comes out clean, about 30 minutes. Cool layers on racks 5 minutes. Run a thin knife around edges of pans, then invert cakes onto racks to cool completely. Make buttercream: Heat whites and sugar in a metal bowl set over a saucepan of simmering water, whisking constantly, until sugar is dissolved and a thermometer registers 160°F Remove bowl from heat and beat mixture in standing electric mixer on medium-high speed until thick, glossy peaks form. If mixture is still warm, continue beating until cool. With mixer running, add butter, 1 tablespoon at a time, beating well after each addition. Add liqueur and lemon juice, beating on high speed until smooth and fluffy, about 10 minutes. If buttercream begins to separate, beat on high speed until smooth. Assemble cake: Brush any loose crumbs from layers and put 1 upside down on a serving plate. Spread with about 1 cup buttercream. Place other layer on top, right side up. Frost top and sides of cake with remaining buttercream.
Heat wok until it smokes. Add oil and heat until it shimmers and is about to start smoking. Add ginger and garlic, stir fry until very fragrant, about forty seconds. Add choy sum all at once, and stir fry very vigorously; water will escape from the greens immediately. Add remaining ingredients, including water chestnuts if you are using them, and stir and fry until the leaves are wilted and the stems are just starting to wilt. Immediately remove from heat and scrape into a heated serving platter and serve right away.
In a bowl, mix together the butter, sugars, vanilla, and egg yolk. Add in the flour and salt. Mix until combined. Add in the chocolate chips. Put the dough into a small microwaveable bowl, ramekin, or coffee cup. Microwave for 40-60 seconds or until the cookie looks done. Best served warm... Enjoy!
Heat oil in a Dutch oven over medium-high heat. Add rice and cook until golden, about 3 minutes, stirring constantly. Add onions, bell pepper, celery, tomatoes, cumin, garlic powder, salt and chicken broth. Bring to a boil, reduce heat, cover tightly, and simmer 30 minutes, or until all liquid is absorbed. Mix well before serving.
Pour the syrups into 2 12 oz latte mugs. Pour the hot espresso into the mugs. Steam the milk until almost doubled in volume. Put the frothed milk into the mugs and garnish.
In a double boiler, pour in beer. Add garlic and mustard powder. Stir. Add cheese, a little bit at a time. Mix, let melt, then add more. Continue until all cheese has been added. Add pepper and wostershire sauce. Fold. Dip different varieties of bread (white, rye, pumpernickel), cauliflower, carrots, apples, broccoli into cheese fondue and ENJOY!
Mix all ingredients except shoe string potatoes together and refrigerate overnight. Stir in shoestring potatoes just before serving. Serve in lettuce lined bowl. Note: cooking time is overnight refrigerating time.
Halve or quarter the strawberries, depending on their size; place on a baking sheet; season with salt and pepper. Spread it over a baking pan (use foil for easy clean up). Dry in the oven for three hours at 100° C / 210°F.
Mix salad dressing, mustard and sugar. Pour 2/3 c mixture over chicken. Marinate Chicken in refrigerator 30 minutes or up to 3 hours. Grill chicken on greased rack over medium heat for 15 minutes or until done. Serve chicken with remaining mustard mixture. Tip: Boneless pork chops can be substituted.
Mix and sift flour, baking powder, salt, and sugar. Beat egg, melted shortening and milk together. Add corn, and combine with dry ingredients, mixing well. Drop by spoonfuls into hot deep oil, and fry 3-5 minutes, or until golden brown. Drain on absorbant paper. Serve piping hot as vegetable, or serve as a luncheon dish, with maple syrup and crisp bacon.
Remove any excess fat from the ribs and season the ribs with salt and fresh ground pepper to taste. Heat the oil in a large nonstick frypan to hot, add the ribs and brown well on all sides; about 5 to 8 minutes. Remove ribs to a plate and keep warm. Reduce heat and add wine, deglaze pan, releasing the brown bits. Mix together in a bowl, the rest of the ingredients for the sauce, except the spinach, reserve for later. Add to the wine in the frypan. Stir together and bring to slow simmer then add the browned ribs. Cover and simmer for 1 hour. Remove from heat and stir in the spinach. In the meantime, cook the noodles according to the package instructions; drain well. Pour ribs and sauce into a large pasta bowl; add the drained noodles, carefully stir to combine.
Soak the agar flakes and one pint of apple juice in a saucepan for 10 - 15 minutes. Wash and hull berries. In a blender puree berries with the remaining juice and maple syrup if you are using it. Set aside for now. Now, bring agar mixture to a boil then turn down heat and simmer, stirring frequently, until all agar is dissolved. When all is dissolved, allow the juice mixture to cool slightly, and then pour it into the blender with the pureed berries mix and blend briefly to combine. Pour contents of blender into your molds and allow to cool in the refrigerator until the kanten sets up. To serve:. If kanten was chilled in a baking dish, cut into portion-sized squares. Garnish with additional berries and desired whipped products such as whipped tofu cream or whipped cream depending on your diet. Note: One tablespoon of flakes should be used per cup of liquid unless using a citrus or pineapple juice then it might need to be increased because it is more acidic.
Sift the flour with the baking powder into a bowl. Add sugar, oil (or butter or margarine), milk, and the egg, and mix with a wooden spoon until smooth. Heat 1-2 inches of oil in a saucepan or deep frying pan to just below the smoke point (medium to medium-high on most stoves). When the oil is hot, drop the batter by the small teaspoonful into the oil and fry until golden on all sides. Drain on paper toweling. Get enough dough on your spoon to equal the size of a unshelled almond. Keep a small bowl of cold water next to the workspace and dip finger before pushing batter into the oil (to keep batter from sticking). Place on serving platter and drizzle with honey. Dust with walnuts and cinnamon, and serve.
Pick, and clean beans, remove any rocks, dirt, half or shriveled beans; rinse. Put beans in a 5 or 6 quart Dutch oven and fill with water. Bring to a boil. Let boil for 5 minutes, turn off heat and let set at least 1 hour. Drain, rinse and return beans to pan. Meanwhile prepare chili; brown hamburger, onions, and garlic in a skillet, drain excess fat, add Chili Kit, (add salt and cayenne to taste.) and tomato sauce. Let simmer 15 minutes; add to beans. Fill pan with water and cook until beans are tender, about an hour. Serve with fresh homemade cornbread, sliced tomatoes and cucumbers soaked in vinegar.
Best to make the meringue the night before. Preheat oven to 275F (135C). Line a baking sheet with parchment paper. Draw a 9 inch circle on paper. To make meringue, beat egg whites with salt until stiff peaks form. Gradually beat in superfine sugar, then continue to beat 5 minutes. Fold in cornstarch and vinegar. Using a metal spatula, spread meringue mixture evenly over circle on prepared baking sheet. Bake in oven 10 minutes. Lower heat to 225F (105C) and cook 45 minutes more. Turn off heat and leave meringue in oven to cool slowly 1 hour at least. I usually leave it in all night. Remove from oven and carefully transfer to a plate. Make sure your fruit is thawed at this point. To make filling, whip cream with sugar until thick. You can cut up 1 kiwi into the whipped cream if you like. I normally do, but make sure your kiwis are sweet before you do, otherwise you can ruin the whipped cream. Carefully spoon cream mixture over meringue, smoothing with a metal spatula. Decorate top with fruit. I slice the kiwis and line them all around the edge. Then I put the strawberries inside the kiwi line and in the very center I put the blueberries. Serve immediately cut in wedges.
Put oil in a wok and heat for a minute. Add mustard seeds, channa dal, urad dal and onion. Add semolina and saute until light brown. Add remaining ingredients, except coconut, and mix well. Cook on medium heat for 15 minutes.
Preheat the oven to 325 degrees. Butter a baking sheet. In a medium bowl, stir the graham-cracker crumbs and melted butter together. Press the crumb mixture onto the baking sheet in a circle that is approximately 8 inches in diameter. Bake for 8 minutes. Set aside to cool. Use a small spoon to drizzle the melted chocolate chips thickly over the baked crumbs on the baking sheet. Let the crunch sit until the chocolate is firm. [The chocolate holds the crunch together in large pieces so it does not crumble when it is transferred to the pudding. I always have a problem with this step, but if it crumbles it doesn't alter the flavor :-)]. In the bottom of a 2-quart serving bowl, spread 1/2 of the banana slices. Spread about 1/2 of the pudding over the bananas and sprinkle about 1/3 of the graham crunch (breaking it up with a spatula as you transfer it) over the pudding. Repeat the layering once. Spread the whipped cream over the crunch and sprinkle with the remaining crunch. Refrigerate for at least 2 hours or overnight and serve cold.
Place ham shanks, peas, and water in pot and bring to boil. Simmer 2 hours or until peas are soft. Add onions, carrots, pepper, garlic, and seasonings. Simmer for 1 hour. Remove ham shanks. Add tomatoes and ham. Simmer 15 minutes.
Unroll pie crust and form into 8 or 9" pie pan. Saute onion in butter and olive oil for 3 minutes over medium heat. Add spinach (thawed and drained) and saute for another 10 minutes. Do not brown. In large bowl, lightly beat eggs with fork. Add cottage cheese, feta cheese, dill and spinach onion mixture. Pour into pie crust and top with grated Parmesan cheese. Bake at 350 degrees for 60 minutes or until slightly brown on top. Cool before cutting. Best eaten warm, not hot.
Put one sprig or generous shake of rosemary down the middle of each fish. Chop all the other herbs and seasonings and mash them into the soft butter. Use this to coat the fish generously on each side. Griddle, barbeque or grill it for 4-5 minutes on each side or till the skin is well browned and the flesh flaking off the bone. Baste frequently with the butter that runs off. Serve at once with fresh peasant bread and a salad or a simple green vegetable.
Put vinegar in a 1 cup measure; add enough evaporated milk to make one cup & set aside. Beat butter with electric mixer at medium speed till light; add brown sugar and beat till light & fluffy. Beat in eggs & vanilla blending thoroughly. Stir together dry ingredients. Stir evaporated milk and add to creamed mixture, alternating with flour mixture. Stir in chopped nuts. Drop rounded tablespoonfuls of dough onto a greased baking sheet, about 2 1/2-inches apart. Bake at 350°F for 10-12 minutes or till lightly browned and barely firm to touch. Remove from baking sheets; cool on racks. When cool, spread with frosting and press a walnut or pecan half into each cookie. Frosting: Melt butter in a small sacepan. Cook over medium heat, stirring constantly, until butter stops bubbling and is nut-brown in color (do not scorch). Add confectioners' sugar and boiling water, a little at a time, beating well after each addition. Beat until smooth & of spreading consistency.
Prepare, measure out, and mix all the ingredients for the marinade. Whisk well. The recipe mentions "2 spareribs" but you'll know how much you need, or whether you want to cut it slightly smaller than 2 pieces, which are quite large. Pour the marinade over the ribs, and brush it on all over. (Use a glass or other non-reactive container). Loosely cover and leave for a few hours. Overnight is best. Grill over hot coals until it threatens to catch. Turn once, and grill for about another 10 minutes while you brush on the marinade every now and then. Leave the grilled ribs under foil (in a warm spot) for a few minutes, cut up into pieces easily taken in hand (!), and present on a heated plate. Whether you need more salt is a question of personal taste. Surprisingly, this salad idea goes well with it: thinly sliced red onions which were mixed with a little sugar and a pinch of salt, and sprinkled with lemon juice. Do ahead so sugar can melt. (Just use your own intuition: no recipe exists!).
Place a medium skillet over medium high heat. When skillet is hot, add the oil. Saute the purple cauliflower, garlic, rosemary and cumin until cauliflower begins to change colour. Stir frequently, to prevent sticking or burning. Once the change in colour is achieved, add 50 mls (just under 1/4 c) of water. Cook further until cauliflower is cooked through and mixture is again dry. If mixture is too thick and gluggy, add 10 - 15 ml (2 - 3 tsp) of cream or milk to correct consistency. Place cauliflower mixture into a food processor with the cream cheese and blend well. Add lemon juice while mixture is being blended.
Cut two veal shanks into 2-inch pieces. Roll shanks in flour and saute in butter over high heat until brown on all sides. Add salt, pepper, celery, onion, carrots, mushrooms, tomato, sage, and rosemary. Reduce heat, cover and braise for 10 minutes. Add white wine. Cover and gently simmer for 2 ho urs. The liquid should barely cover the meat. Just before serving, stir in the gremolada. This consists of the grated lemon rind, parsley, anchovy, and garlic. Serve with cooked rice.
Shake vodka and grape juice over ice and pour into glass. Garnish with frozen grape.
Cook pasta according to the package directions; drain. Saute the onion in olive oil. Add beef and contuine cooking; drain off grease. Salt and pepper to taste. Add sauce and the 1/4 cup cheese and simmer. Stir in hot paste, turn off heat and let it set for 5 to 10 minutes. Garnish with extra grated cheese.
In a small saucepan over low heat combine all ingredients stirring until melted and combined (do not boil).
Unroll crescent roll dough; separate into 8 triangles. Place in greased 9-inch pie plate, pressing edges together to form pie shell. Trim edges of rolls 1/2 inch beyond edge of pie plate; fold under. Bake, uncovered, in 350 degree oven about 10 minutes. Meanwhile, combine tuna, celery, and salad dressing; spread mixture over partially baked shell. Sprinkle with chopped lettuce; top with chopped tomatoes. Bake, uncovered, for 10 minutes. Top with cheese halves; bake about 10 minutes more or until cheese melts.
Beat together the first six ingr. and pour into a baking pan. Mix together the toppings and spread over the top of the potato mixture. Bake at 350 for 45 minutes.
Cook& drain macaroni and put into greased casserole dish with ham. Mix soup, mustard, milk, pepper& shredded cheese and pour over macaroni and ham. Bake in 400 degree oven for 25 minutes. Take out of oven, sprinkle w/ 1/2 cup of remaining cheese and bake additional 5 minutes or until cheese has melted.
Fry salt pork slowly in soup pot. Add sliced onions and cook five minutes. Add cubed potatoes, boiling water, and fish. Simmer slowly until potatoes are soft. Add evaporated milk, salt, pepper, and minced parsley. In a small skillet, melt butter. Add flour, blend thoroughly and cook. Add slowly to chowder, stirring until slightly thickened. Heat for another five minutes. Serve with pilot crackers.
Mix all ingredients together and put into a shallow greased baking pan. (about 9x9"). Bake at 350 degrees for 45 minutes.
Bring the four cups of water to a boil in a medium sized pot. Add meat. Boil till slightly brown. Add veggies and spices/seasoning. Bring to low boil and occasionally stir everynow and then. Your stew/soup will be ready shortly after your veggies start to soften up a bit. I like mine to have a bit of a crunch to them so it doesnt take long at all. Let cook to prefference of veggies and enjoy.
Preheat the oven to 425°F. In a medium-sized mixing bowl, combine the flour, baking powder, baking soda, salt, and. Add the butter and work into flour until the mixture is crumbly. Add the sausage and cheese, and mix to distribute. Stir in the yogurt, buttermilk, or sour cream. Mix just till everything is evenly moistened. Transfer the dough to a piece of parchment or a lightly floured work surface. Pat or roll it into an 8" x 10" rectangle about 3/4" thick. Cut the dough into twenty 2" squares. If you've been working on parchment, simply lift the parchment onto a baking sheet. Separate the biscuits so there's about 1" between them. If the biscuits aren't on parchment, space them on a lightly greased baking sheet, leaving about 1" between them. Bake the biscuits for 20 to 25 minutes, or until they're a medium- to deep-golden brown. Remove from the oven, and cool on a rack briefly. Serve warm. Note: Great candidate for freezing. Make biscuits, shape, and place on a pan. Freeze, then transfer to a plastic ziplock bag to store. When you're ready to bake, remove them from the freezer, thaw and bake as directed above.
Graham Cracker Crust - Mix crushed graham crackers and 1/2 C sugar. Add melted butter and mix. Press graham cracker mix into springform pan (or glass pie plate). Bake for 9 min @ 350 deg. First Layer - Blend cream cheese, 1 C sugar, eggs, and lemon juice until smooth (about 2-3 min). Pour over baked crust. Bake 25-29 min @ 350 deg. Second Layer - Stir sour cream, 4-5 tbls sugar, and vanilla until smooth. Pour over cake. Bake 5 min @ 350 deg. Finish - Let cake set overnight in refrigerator.
Brown beef and onion. Stir in chili powder; add kidney beans, tomatoes and water. Bring to a boil; reduce to simmer and cook covered for 1 1/2 hours. Fold in cooked macaroni and simmer for 15 minutes more. May be prepared ahead and refrigerated. Serves 10.
Heat pan with olive oil to medium-high heat and cook ground meat 4-5 minutes. Add onion and garlic to the pan and cook for another 3-4 minutes. Mix remaining ingredients in a small bowl and stir in with meat in skillet. Add salt and pepper. Bring to a simmer and cook for an additional 3-4 minutes or until mixture is thickened.
In large saucepan melt the butter. Add onion and garlic and saute until tender. Add flour and cook for 2 minutes stirring constantly. Remove from heat. Whisk in the stock and vermouth then add 1 can of drained artichoke hearts. Cook over medium heat stirring constantly for 5 minutes. Pour into blender and process until pureed. Return to saucepan and add the half and half, chopped artichokes and seasonings. Pour into soup bowls and sprinkle with Bleu Cheese.