HumbleIntelligence/food-ner-1-Million huggingface dataset:
stir cocoa and sugar together in a small bowl. add warm water and mix well. in a blender, place banana and cocoa mixture. cover blender and blend smooth. add frozen yogurt and milk. cover and blend until smooth. serve. idea for kids during summer months is to put in ice cube trays and wrap ice trays with plastic wrap stick round toothpicks or 1/2 popsicle sticks into center of each ice cube and freeze for a summer day treat.
Place wings in 9 x 13 or larger pan. Combine remaining ingredients and pour over wings. Let marinate 1 hour, turning so all sides are marinated. Bake, uncovered, at 350 for 1 1/2 hours. May be served hot or cold.
Remove stems from greens, rinse well and chop into large pieces. Saute onion in water or a little bit of olive oil in large pan over medium low heat for 5 minutes, stirring frequently. Add garlic and continue to saute for another minute. Add vegetable stock, tomatoes, pinto beans and greens and simmer until they are tender, about 15 minutes. Season with salt and pepper. Remove from heat and stir in olive oil and lemon juice. Serve hot.
Add all ingredients, except the provolone, to the crockpot and mix well. Cover and cook on low for 6 hours. Before serving, stir well. Ladle into individual bowls, top with some of the provolone, then add a little of the cooking juices to melt the cheese.
Heat the ghee in a large heavy pan then add the chopped onion and stir for a few minutes with the heat on high. Add the cinnamon and cardamons, stir a little then turn the heat down to low and cook for 5 minutes. Add the ginger and garlic, stir and cook for another 5 minutes on low heat stirring now and again to make sure nothing browns or burns. Add the turmeric, coriander and chili powder and fry gently for a minute. Add 1 tablespoon of yoghurt, stir round and turn the heat up so the yoghurt sizzles in the oil (don't worry, it won't split if you've used full cream yoghurt). When the yoghurt has lost a lot of it's moisture add another tablespoon. Stir and fry as before. Repeat until all the yoghurt is incorporated. Add the tomato puree and stir. Stir in hot water - enough to make the mixture very fluid. Bring to the boil and simmer, stirring occasionally for 5-10 minutes. Add salt to taste. While the sauce is cooking, heat a frying pan at low to moderate then add the flaked almonds. Move the almonds around the pan so they don't burn and heat until they have just taken on a brown colour. Remove from pan and blend in a mixi with a little water to make paste. Heat a little oil in a separate frying pan and stir-fry the chicken pieces over a moderate heat until they are sealed and have turned whitish. Add almond paste to the sauce and stir. Then add the chicken & simmer gently for another 20-30 minutes or until the chicken is cooked and soft. Stir from time to time. If the sauce gets too dry add a little hot water. At the end of the cooking you should have a fairly thick, creamy sauce with little patches of oil appearing at the top. Remove the cinnamon and cardamons (if you can find them!). Serve, garnished with chopped fresh coriander (cilantro) leaves.
Wisk eggs and milk together in bowl for 1 minute. Place the bread crumbs in another bowl or a. plastic bag. Dip the the chicken in the egg/milk mixture and then. coat it with the bread crumbs. In a skillet on medium high heat brown the coated chicken in the olive oil (par-cooking it). Then place the par-cooked chicken in a 9"x12"x2" baking dish in a. single layer. Cover the chicken with the mozzarella cheese, then the spaghetti sauce. Sprinkle parmesan cheese on top of the sauce. In a 350° F oven bake for 30-minutes (uncovered). Enjoy!
To make a 14" pizza:. Combine the following ingredients in a mixing bowl and stir briefly:. 3/4 cup warm water (90-110 F). 4 teaspoon sugar (brown or white). 1 tespoon pure olive oil (or extra virgin). 1/2 teaspoon sea salt (or salt salt). Add add the following ingredients to the mixing bowl:. 2 cups high gluten flour aka patent flour (or bread flour or all purpose). 1 teaspoon active dry yeast. If you have a stand mixer, mix for 8 minutes or so on a low to medium speed. If the dough gets stuck on the hook turn off the mixer and remove. Mix until nothing sticks to the bowl. The dough should be sticky to the touch, but not stick to you. And of course add more flour if the dough is not stiff enough. Mix until a cohesive ball forms. For those of you with hand mixers, good luck. Find those dough hooks and get to work. Mix dough until a cohesive ball forms. Turn over onto a floured surface and kneed into a ball if you must. Lastly if you have neither a hand mixer or stand mixer, but do have a wooden spoon. try mixing your dough adding half a cup to your mixture at a time. After your dough is mixed form a ball with it and place it in an olive-oiled (1 tsp) circular container such as a bowl for it to rise. Make sure that said container is at least twice as large as your dough ball will grow. Cover your container with foil or a plate or towel or t shirt or seran wrap. Let your dough rise until it doubles in size (45 minutes - 1 hour). If you have the time put your dough in the refidgerator over night as it will gain flavor and texture. When you're ready to prepare your pizza pre heat your oven to 450 F and flop your dough ball onto your floured counter and pat it slap it spread it into a shape that you like. Try kind of working on the dough circularly working around an axis and expanding from there. Consider the fact that your dough will expand in the oven and adjust the thickness accordingly. Use a rolling pin if you want to. I've used a wine bottle as a rolling pin to get the dough to spread out evenly. After sprinkling surface with cornmeal or flour, put your crust onto a pizza pan, cookie sheet, or (preheated) pizza stone and then take liberty to dress your pizza in sauce and cheese and all of your dreams. We made our sauce from scratch and you can too! We mixed one part provalone to two parts mozzarella. Cook your pizza at 450 F for 12-15 minutes or until crust is golden brown. I like to brush the crust with melted butter and minced garlic when i take it out of the oven. After that i sprinkle parmesan all over the pizza. Go crazy with your pizza. Try substituting white flour with potato flour, semolina flour, hemp flour, rye flour, or wheat flour. Try substituting sugar with honey or malt instead of sugar. Try not using sugar at all! Try using beer instead of water. Get freaky with your toppings. Try halibut, potatoes, carrots, mangoes, or corn! Zucchini, squash, and sweet potatoes! Mix gorganzola with mozzarella and provolone with piccarino. Crack eggs on your pizza when it's half-cooked for a breakfast pizza! Pizza is a vehicle of awesomeness. If it's awesome you can probably put it on a pizza.
Blend all ingredients in a bowl, and season to taste with salt and pepper. Chill. Makes 1 cup of vegetable dip.
Puree the bananas in a blender. You will need one cup of bananas. I used my Magic Bullet for this and it worked great. Add the creamer, cinnamon and vanilla and whiz it round again. Put into 1/4 cup popcicle cups and freeze for several hours or until totally frozen. Bon Appetit!
Defrost the chicken thoroughly for several hours at room temperature. Heat the oven at 400F/200C/Gas Mark 6-7. Rub the chicken with the oil and dot with the butter. Sprinkle with herbs, if liked. Place in a well-greased roasting tin and cover with cooking foil. Roast for 30-40 minutes, according to the size of the chicken pieces, until the juices run clear (not pink) when tested with a fork. (If still pink, cook for a few more minutes). Remove the foil for the last 10 minutes of cooking time to brown the chicken. Chipolata sausages, roast potatoes and parsnips can be cooked around the chicken pieces. Remove the chicken, and the sausages, potatoes, and parsnips (if used) from the tin, and keep warm. Use the juices left in the roasting tin to make the gravy.
Preheat oven to 350 degrees for silver pans or 325 degrees for black pans (if hotter temps. are used with black pans dessert will taste overcooked). Place cupcake liners in cupcake pans. Melt the chocolate squares in the microwave and set aside to cool. Whisk together the flour, baking soda, and salt (medium sized bowl). In a seperate bowl (large size), beat the margarine till light and fluffy. Add the sugar and vanilla and beat together. Add the eggs, one at a time, beating well. Stir in the cooled chocolate. Then, add the dry ingredients and water alternately to the chocolate mixture beating after each addition. Scoop the batter into the liners. Cook silver cupcake pans for 23-25 minutes at 350 degrees. Cook darker pans for 20 minutes at 325 degrees. To check to see if cake is done, insert a toothpick into the middle. The toothpick should come out clean. Remove the finished cupcakes from the oven and let cool for 10 minutes. Then, place them on wire racks to cool. Once cooled (completely or frosting will melt), eat plain or frost with your favorite buttercream or other frosting. Buttercream frosting can be made easily by starting with mostly confectioners sugar and adding 1-2 sticks of margarine or butter, a teaspoon of vanilla, and by slowly adding milk till mixture reaches consistency for piping or spreading. Once frosting is done to the taste and texture, food coloring (paste) can be added to color it.
Soak saffron in warm milk for 5 minutes and puree in blender. Add chiles, onions, ginger, garlic, cloves, peppercorns, cardamom seeds, cinnamon, coriander and cumin seeds, poppy seeds, nutmeg, mace, cilantro or mint leaves and lemon juice. Blend into smooth paste. Put paste into large bowl, add yogurt and mix well. Marinate chicken in yogurt mixture with salt, covered for at least 2 - 6 hours in refrigerator. In skillet. heat oil over medium heat for 1 minute. Add ghee and 15 seconds later add onion and fry for about8 minutes. Reserve for garnish. In same skillet, cook chicken with its marinade with tomatoes for about 10 minutes over medium heat, uncovered. Remove chicken pieces from the sauce and set aside. Add rice to sauce, bring to boil, and cook, covered over low heat for 15 minutes. Return chicken and add raisins, cashews and almonds; mix well. Simmer, covered for 5 minutes. Place chicken, eggs and rice in large serving dish in such a way that yellow of the eggs, the saffron-colored rice, the nuts and the chicken make a colorful display. Add reserved onion as garnish.
Mix grated cheese with cream cheese, baking powder, butter, and egg. Beat until very creamy. Toast English muffins; then spread cheese mixture on the cut sides of the muffins. Place these on broiler, broil until browned and puffed.
Place lemon in the microwave 10 seconds; remove from microwave. Roll the lemon in a back and forth motion on the countertop several times (This helps to release the lemon juice). Cut lemon in half and remove seeds. Heavily apply lemon juice to the rust stain. Rub the rust stain vigorously with a soft linen cloth (I used a cut up T-shirt). Allow the lemon juice to remain on the concrete several hours. Hose down the concrete with water to clean off the lemon residue. Note: More than one application may be necessary to remove all traces of rust.
Wash,drain and core the cabbage,shred the cabbage as finely as possible using a very sharp knife.A hand grater or food processor could be used if you prefer. Wash and thinly slice the onion and chiles.Mix with the cabbage and cilantro,if using. Add salt and lime juice a little at a time,mixing salad and tasting so you can adjust to your taste.
Place all ingredients in a crock pot. Cook on Low 8 hours. Shred with fork and serve in enchiladas, salads, burritos or tacos.
In a large bowl, combine the first eight ingredients. Stir in cheese. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Cook in batches for 2-3 minutes on each side or until golden brown, using remaining oil as needed. Drain on paper towels.
Lightly scrub potatoes. In pot of boiling, salted water, cook potatoes until tender, about 10 minutes. Drain and let cool. On cutting board, and using bottom of heavy saucepan, gently smash each potato until slightly flattened but not falling apart. Transfer to baking sheet. (Make ahead, Cover and refrigerate for up to 24 hours). Drizzle with half of the olive oil, sprinkle with half each of the salt and pepper. Roast in 450F oven for 15 minutes. Turn potatoes over; sprinkle with remaining oil, salt and pepper. Bake until golden and crispy, about 10 more minutes.
Preheat the oven to 160C/140C Fan/Gas 3. Heat the oil in a large pan and gently fry the red onion over a low heat until soft. Add the garlic, ginger and chilli to the pan and cook for another 2 minutes. Add the ground coriander and turmeric and 2tbsp water. Stir over a medium heat for 1 minute. Add the lamb and stir to coat all the pieces. Pour in 400ml cold water and heat until simmering. Transfer the lamb and cooking liquid to a casserole dish. Peel two long strips of orange zest and tuck into the casserole with the cinnamon stick. Cover and cook in the oven for 45 minutes. Stir in the butternut squash and carrots, cover and cook for another 30 minutes. Mix the cornflour with 2tbsp cold water and stir inches Peel, halve and slice the oranges. Add to the casserole, along with the nuts and parsley. Cover and cook for 5 minutes. Serve with couscous.
Mix vanilla wafers, 2/3 cup of the peanuts, and butter together. Pat in a 9x13 inch baking pan. Bake in a 350 degree oven for 10 minutes. Cool. Mix cream cheese, peanut butter, and sugar until smooth. Fold in 2 cups cool whip. Layer over crumb crust and refrigerate. Meanwhile, mix pudding and milk together. Pour over layers in pan. Refrigerate until set. Spread remaining 2 cups coolwhip over pudding mixture. Top with remaining peanuts. Grate chocolate bar over top. Cover and place in freezer. This may be served directly from freezer or after sitting at room temperature for about 15 minutes.
In blender combine first 7 ingredients. Blend until well combined. Gradually add the flour beating after each addition until smooth. Add butter and mix thoroughly. Let stand in refrigerator at least 1 hour. Stir thoroughly before making crepes. Heat pan over med heat. Spray with the vegetable oil and add about 3 tbsp batter. Tip the pan to coat bottom evenly with batter. Cook the crepe for 1 minute or until the top is no longer wet and the bottom is lightly browned. USE A WIDE SPATULA carefully flip the crepe over. Brown other side. Turn out onto a clean kitchen towel. DO NOT USE TERRY. Repeat until batter is finished. If you are making ahead let them cool on towel. Then stack with a sheet of wax paper between each and refrigerate or freeze them. DO NOT FILL THEM BEFORE REFRIGERATING OR FREEZING. The time is the sitting time in refrigerator.
Just add everything in a large pot and bring it to a boil -- you can add more water if you like and let it cook for an hour or as much as you like -- you will smell it all over the house -- It smells so good -- and just take out all the solid pieces you put in and you can then shred the chicken and use it in a soup -- or just do whatever you want with the broth -- .
Preheat oven to 375°. Line muffin cups with paper muffin liners. Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened. Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly.
Saute onion for 2-3 minutes, then add peppers and garlic. Cook, stirring frequently, another 2-3 minutes, then add sausage. Stir fry on medium heat about 5 minutes, till sausage is browned, then add pineapple & cook another 2-3 minutes till sauce bubbles and reduces. Stir in mango chutney and cook another minute. Serve over rice. Or you could put the vegetables, pineapple& sausage on skewers, brush with the chutney& broil or grill. Note: I have also tried this with a chicken & apple sausage with good results.
Mix the salmon with the onion, lemon juice, and mayonnaise. Spread the mixture on thick slices of French bread and top with a slice of cheddar cheese. Add a top slice of bread and butter both sides of the sandwich generously. Grill until brown, then turn and brown the other side, and the cheese is melted. Serve hot.
In a large saucepan, melt butter over low heat. Add the minced garlic and cook for about a minute. Add tomatoes and 3/4 cup of chicken broth. Increase heat to medium and bring mixture to a boil. Reduce heat and simmer uncovered, for about 10 minutes. Add cream and bring to a boil again, stirring frequently. Simmer over medium heat until sauce is thick. Sprinkle salt and pepper over both sides of chicken. Heat the olive oil in a skillet, then add chicken and saute until chicken is no longer pink inside. (About 4 minutes each side should do it.) Remove chicken from skillet, drain fat from skillet. In the same skillet, stir 1/4 cup chicken broth with the pan juices, and bring to a boil; reduce slightly and add to the cream sauce; stir in basil. Serve chicken atop the pasta, coat with the cream sauce.
Combine blue cheese, mayo, yogurt, hot pepper sauce, and pepper in a bowl. Taste for seasoning, adding salt if needed.
Melt butter/margarine in a 12-inch cast-iron skillet on medium-high heat. Arrange sliced potatoes and onions in the skillet over the butter and sprinkle with salt, paprika, peppers, and parsley. Allow potato mixture to cook for a few minutes, turning to brown evenly. Potatoes should be just barely browned. Add the broth and the water to the skillet and cover tightly with a lid. Turn heat down to medium and simmer for about 30 minutes, or until liquid is absorbed. Stir several times during cooking to prevent potatoes from sticking.
In a bowl, combine all ingredients except steak. Set aside 1/4 cup of the sauce. Place steak in a resealable plastic bag. Pour remaining sauce over steak, seal bag, then turn bag over several times to evenly coat steak. Refrigerate at least 30 minutes to marinate. Preheat grill to medium heat. Remove steak from bag; discard marinade. Grill steak 13 to 16 minutes for medium-rare to medium doneness, turning occasionally and brushing with the reserved 1/4 cup of sauce.
Preheat the oven to 400°F. Spray miniature muffin tins with non stick spray. In a small bowl, combine the cornmeal, salt, and baking powder, stirring with a metal spoon. Add the cheese, corn, sour cream, and chilies; stir until lightly combined. Add the oil and eggs and stir until everything is just combined; do not overmix. The batter will be very stiff. Place about 1/2 Tbs of batter into each muffin cup. Bake for 18-20 min or until lightly golden. Serve warm.
Preheat oven to 350. Line a rimmed baking sheet with foil. (I skipped this step and found I didn't need to worry about anything spilling anywhere by using a larger pan). In a large skillet over medium heat, cook sausage, stirring to break up chunks, until browned, 4 or 5 minutes. Put in bowl and wipe out skillet. Warm oil in skillet over medium heat. Add bell peppers and onion and cook, stirring, until peppers are just tender. Stir in sausage, tomatoes, tomato sauce, corn, garlic powder, salt, and pepper. Turn heat to high and bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes, stirring once. Add rice. Pour mixture into a 9x13inch baking dish and place on baking sheet. (I found by putting the entire mixture into an 11x14" pan there was enough room, and I didn't need to dirty another dish or waste foil). Bake until bubbly, about 30 minutes. Remove from oven and sprinkle with cheddar. Return to oven and bake until cheese melts, about 3 to 5 minutes longer. Let stand 5 minutes before serving.
Melt butter in saucepan over medium heat. Add sugar, lemon-lime soda and carrots. Cook on medium-high heat 8 to 10 minutes until carrots are slightly glazed.
Brown chops in shortening. Remove from pan. Sprinkle with salt and pepper. Spread each chop with 1/2 teaspoon mustard. Place in 9" square pan. Sprinkle chops with pickles. Add pickle juice. Cover and bake at 350 degrees for 40 minutes. Add apple juice. Cook 20 minutes. Skim off fat. Boil down juice in saucepan. Serve over chops.
Heat vegetable oil in skillet over medium heat. Dip corn tortillas in hot oil for 2-3 seconds to soften them. Drain on paper towels until cool. Mix the sour cream, soup and green chilies. Spread about 1 cup of the sour cream mixture over the bottom of a 9" X 13" X 2" baking pan. Place some grated cheese& chopped onion about 1 inch from the edge of a softened tortilla. You'll need to experiment to get exactly the right amount of filling. Too much filling and the tortilla won't roll. Too little filling and you'll mostly taste corn tortilla. It will probably take about 2 tablespoons of filling. Fold the edge over the filling and roll it tightly. Place the filled tortilla in the pan, seam side down. Continue rolling the tortillas and place them side by side in the pan. Pour the remaining sauce over the top. Top with the remaining onion and cheese. Bake in a 350 degree oven for 30-40 minutes until bubbly.
In a bowl using clean hands mix all meatball ingredients together. Form into about 24 meatballs (for best flavor at this point cover and refrigerate overnight). In a small bowl, mix together additional 1/2 cup breadcrumbs with 1/2 cup grated Parmesan cheese. Roll and coat the balls in the cheese/breadcrumb mixture. Pan-fry intil cooked and lightly browned.
mix all ingredients together in an oven safe dish and bake for 10 min at 350 to melt the cheeses and heat through.
In a large bowl, beat egg with salt, Italian seasoning, red pepper flakes, and garlic. Add chopped onion, beef, turkey, bread crumbs, and Parmesan cheese; mix well. Shape mixture into 1-inch balls and brown in a large skillet. Drain meatballs and transfer to a 5-quart Crock-Pot. In the same bowl, mix tomato sauce and wine; pour over meatballs. Cover and cook on Low for 5 1/2 to 6 hours. To serve as sandwiches: Place 3 to 4 meatballs on 6-8 split rolls; top with sauce from Crock-Pot. If desired add shredded mozzarella cheese, red and yellow pepper strips, sliced onions, or olives.
Place all of the STICY BUN ingredients -except pecan halves and 2 Tbs butter - in bread machine pan according to your manufacturer. Select the Dough cycle. Do not use delay cycle or timer. When done, remove from pan with lightly floured hands and let rest on a lightly floured surface, covered. Meanwhile, pour melted butter into ungreased 13x9-inch baking dish. Stir in 1 cup brown sugar and corn syrup. Spread evenly in pan. Sprinkle with pecan halves. Roll or pat out dough into a 15x10-inch rectangle on a lightly floured surface. Spread 2 Tbs. butter over dough. In a small bowl, mix all of the CHOCOLATE CHIP FILLING ingredients and sprinkle over the butter. Roll up dough tightly, beginning at the long side; pinch edge of dough into roll to seal. Stretch and shape roll to make it as even as possible. Cut roll into 15 1 inch slices. Place slightly apaprt in pan. Cover and let rise in warm place about 30 min or until doubled. (Dough is ready when an indentation remains when touched.). Heat oven to 350°F. Bake 30-35 min or until dark brown. Immediately turn pan upside down onto heatproof serving platter. Let pan remain over buns 1 min; remove pan. Let cool and enjoy!
Beat the cream cheese, sugar and grated ginger until smooth. Add the white chocolate and mix well. Chill at least 1 hour or until easy to handle. If necessary, place in freezer, stirring occasionally, for 30 minutes. Using a very small melon baller, scoop out the center of each strawberry halfway down each fruit. Pat berry dry inside and out. Put a small amount crystallized ginger into each strawberry. Shape the cream cheese mixture around each fruit. Coat one end in coconut and the other end in pistachio nuts(or other nuts). Place the truffles in candy cups. Chill until serving time. Enjoy! Note: To toast coconut, heat in a dry skillet over medium heat until it starts to brown. Stir occasionally. Be careful not to burn.