HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a sauce pan, heat the butter. Saute the pepper, onion, and garlic until tender. Stir in the flour and curry powder. Continue to cook 2 minutes over low heat. Add the tomatoes and simmer for 5 minutes. Add chicken stock and sour cream. Simmer until thickened. Stir in diced chicken. Simmer until chicken is heated through. While sauce simmers, cook penne according to package directions. Drain pasta and put in serving bowl. Pour sauce over penne. Stir. Sprinkle with almonds, if desired or put on table to let each person add their own.
Place squash, cut side up in a baking dish. Stir together maple syrup, vinegar, and lemon juice and divide equally among cavities. Dot each cavity with butter. Baste exposed sides and top of squash with syrup mixture. Bake at 375F for 20 minutes. Baste again. Sprinkle cavities with grated nutmeg and bake 20 minutes more, or until squash is tender when pierced with a fork. Serve warm.
Cook macaroni as on package. Brown beef with onions and seasonings, drain. Add tomato paste and beans, stir well, make sure not to leave lumps of tomato paste. Stir in drained macaroni. If hotdish is dry, add a little water until desired consistency. This will depend on how well drained the macaroni was.
Cut the chicken into 11/2" cubes. Cut the sausage into similarly-sized pieces. In a skillet, heat the olive oil over medium-high heat until it shimmers. Working in batches, brown the chicken and sausage in the olive oil. Transfer to a crockpot as they are finished. Pour the wine into the skillet to deglaze, scraping up any browned bits on the bottom of the pan, then add to crockpot. Add the artichoke hearts, the onion, the peppers and the mushrooms to the crockpot. Add the herbs, and salt and pepper to taste. Add the chicken broth. Cover tightly and cook on low 8-10 hrs or high 3-4 hours.
Cook chicken in the water for one hour. Add remaining ingredients and cook for another 1/2 hour. Take out the chicken and remove the skin and bones; discard. Cut the meat into bite size pieces and return to the cooking pot. Heat through and serve.
Beat cream until soft peaks form. DO NOT OVERBEAT. Combine horseradish, vinegar, mustard, sugar and salt in a medium bowl. Fold the whipped cream into the horseradish mixture. Cover and refrigerate at least 1 hour. Sauce may be made up until 8 hours before serving.
Peel and wash the potatoes. Half fill a medium saucepan with water and a little salt. Cook until firm. Fork should pass through. While potatoes are cooking, check there are no bones in salmon fillets. Remove if necessary. When potatoes are cooked, drain and put in a bowl, mash well with butter, milk, horseradish, pepper & nutmeg. Cover bowl. Heat olive oil in frying pan. When hot, sear salmon fillets for a couple of minutes only on each side. Remove the fillets to a warm plate and cover. Sauce: Add the balsamic vinegar & mirin to frying pan. Stir over a medium heat for 30 seconds, allowing the liquid to reduce. Place a mound of mash potato onto each serving plate. Put the salmon on top and then spoon the sauce over the fish. Garnish with the chopped chives or the spring onions.
Preheat skillet on medium and add in 1T. butter. Meanwhile, tear a small whole out of the middle of the bread, about the size of a half dollar or a bit smaller. Butter one side of the slices of bread with the remainder of the butter. apply the bread to the skillet butter side up, then crack the eggs and apply in the middle of the bread, one per piece of bread. Fry for 2-3 minutes and turn and do the same for 2-3 minutes, Yolks should be runny.
Combine the sauce ingredients, set aside. Heat the wok over high heat. Add oil swirl to coat. Add garlic and green onions, Stir fry 1/2 minute. Add pork or chicken, stir fry 3 minutes or 'til is opaque. If doing shrimp, stir fry 2 minutes, 'til pink. Remove and set aside. Keep warm. Quickly wipe the wok, Reheat. Add oil, swirl to coat. Add peppers and carrots, stir fry 2 minutes. Add onion and tomato, (omit tomato with shrimp) stir fry 1 minute. Push the vegetables up the sides of the wok. Stir the sauce, pour into the center of the wok. Stir 'til bubbly. Return the meat to the wok. Add pineapple, combine with vegetables. For shrimp or chicken, heat and serve. For pork, add chicken stock, cover, cook over medium heat for 4-5 minutes 'til pork is opaque throughout. Serve with jasmine or basmati rice.
In a large mixing bowl, grate zucchini; set aside. Combine Bisquick, oil, eggs and mix well. Add zucchini, onion, cheeses, parsley, salt and pepper. Pour zucchini batter into a greased 9" x 14" baking pan, then place fresh tomato slices on top; sprinkle with more mozzarella before placing in oven. Preheat oven to 350 degrees and bake for 45 minutes. Center will be slightly firm to the touch and color will be light golden in color. Note: I've cut the prep-time by placing all the ingredients (not zucchini) in the food processor and then mixing in the zucchini at the last before placing in the baking pan.
Preheat oven to 400. Trim the ends of the Brussels sprouts, and remove any bruised outer leaves. Cut in half lengthwise. Place on a baking sheet, and mix well with balsamic vinegar, olive oil, maple syrup, salt and pepper. Spread out into a single layer, and roast for 30 to 35 min., stirring once or twice, until soft and caramelized.
Line and butter a springform of 20cm. Melt butter and chocolate on low heat. Let cool a little bit while stirring. Add eggs, sugar and gran marnier (or cointreau). Mix cornstarch (or flour) with ground almonds and add. Pour mixture into springform. Stick blackberries into mixture. Bake in the middle of a 200°C oven for 20-25 minutes. THE CAKE SHOULD STILL BE MOIST. Remove cake and let cool. Cool for several hours or best overnight. Sprinkle with icing sugar and serve as it is or with whipped cream, sour cream or ice cream.
Add sugar and a drop of vanilla essence to the cream and whip until very stiff. Join biscuits together by standing a biscuit on its side and sandwich with the next biscuit using a generous spread of cream. Continue until all the biscuits have been used and resemble a log. Cover the log/ring thickly and entirely with the remaining cream. Place in refrigerator for at least 6 hours to set. Before serving, decorate with crushed pepermint crisp. When serving, cut cake at a slight angle to ensure alternate layers of chocolate biscuit and cream are in each slice.
Pour oil into heated saucepan. Add chopped onion and ginger, and lemongrass. Stir fry for about 1 minute. Add the chicken broth and rice, and bring to a boil. Add the carrots and spices. Reduce heat to medium, cover, and continue cooking for another 20 minutes, until carrots and rice are soft. Add the coconut milk and stir. Using an immersion blender, puree the soup, being careful of splatter. Add the fish sauce, soy sauce, and lime juice, adjusting flavours to taste. Add basil and cilantro.
In a large pot, mix all ingredients except the noodles. Bring soup mixture to a boil, and then stir in noodles. Reduce to low heat and simmer for 20-30 minutes, until noodles are ready. Serve as is, over mashed potatoes, or with bread & butter. (*TIP: If you would like to make a healthier, cheaper, and less salty version, make your own condensed cream of chicken and mushroom soup by doubling "Homemade Condensed Cream of Chicken or Mushroom or Celery Soup Recipe #397758").
Whisk together all marinade ingredients (curry powder through water). Pour over chicken breasts in a sealable container or gallon ziploc bag. Place in fridge to marinate 4-24 hours. Preheat oven to 375°F Remove chicken from fridge, and place in a 9x13 baking dish. Bake for 35 minutes or until done. Serve hot & enjoy.
In large skillet, simmer sausage links in approx 1/2 inch of water for 10 minutes, remove and put sausage in large oven proof dish. Melt 1 tblsp of butter in the skillet and stir fry apple chunks. Remove apples and mix with sausages. Add cinnamon and sugar on top of sausages and apples. Dot with remaining butter. Cover and bake 30 minutes at 375 degrees. Uncover and continue to bake for 15 more minutes. You can reduce cooking time if you need to.
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray. Place chicken in a large bowl and season with salt and pepper. Top with egg substitute and toss to coat. Put flour in wide bowl. One at a time, shake nuggets to remove excess egg and coat with flour. Evenly lay on the baking sheet. Bake for 10 minutes, or until chicken is cooked through. To make the sauce, combine broth with cornstarch in a nonstick skillet; whisk to dissolve. Set heat to medium low. Add syrup, vinegar, ketchup, soy sauce, sesame oil, and garlic. Mix well. Cook and stir until thick enough to coat a spoon, 2 - 3 minutes. Remove skillet from heat. Add chicken and toss to coat. Plate and sprinkle with sesame seeds and scallions. If you like, add a sprinkle of red pepper flakes. Eat up!
Preheat oven 325 degrees celcius. Make the filling. Saute onions in butter until soft, the add mushrooms. Cook until soft. Add flour, thyme, salt and pepper, Mix in cream cheese. Mix all meat ingredients together. Grease your pan (i use a loaf cake dish). Place a little over a half of the meat mixture in the dish, spreading the meat up the side of the dish. Add the filling Then add the remaining meat over top of the filling and spred it evenly. Bake 325 for 1 hr.
Mix all dressing ingredients until well combined; refrigerate for a minimum of 1 hour. In a large bowl combine the lettuce with chicken, green onions, dry noodles, carrot and slivered almonds or chopped peanuts; mix to combine. Pour on the dressing; toss to combine. Top with mandarin orange segments. Serve immediately.
Cut roast in half and place in a 3 quart or larger crock pot. Add pickles with juice, chili sauce and garlic. Cover and cook on low 7 to 9 hours or until beef is tender. Discard pickles. Remove roast. When cool enough to handle, shred the meat. Return meat to sauce and heat through. Using slotted spoon, fill buns with desired amount.
Wash and drain rice. Saute garlic in oil for a minute or two. Add water, lemon juice and salt. Bring to a boil. Gradually add rice. Cover and simmer 20-30 minutes.
Mix ground beef, salt, pepper, onion powder, and milk. Form into patties, they will be loose. Mix flour with as much pepper as you like. Dredge patties in flour mixture on both sides. Place in hot buttered pan. Cook for 3 minutes on each side. Remove patties. Save any drippings that remain and add enough butter to make a 1/4 cup of drippings. Add flour and cook for a couple minutes. Add water and bouillon. Add patties back to gravy and cook on med-low for 20 minutes.
Place the ice cream in four dessert cups. Place in freezer. Combine corn syrup, brown sugar, butter, walnuts and ginger if using in pot and bring to a boil. Cook rapidly for 3 minutes. Remove from heat. Top ice cream with 2 peach halves (or slices to equal same). May be fresh or canned peaches. Spoon walnut sauce over each. Sprinkle with a little chopped candied ginger if desired.
Cream butter and sugar together in a bowl. Add eggs and vanilla, beating until fluffy. Combine dry ingredients and add to creamed mixture, stiring in nuts, if desired. Spread in a greased jelly roll pan. Bake at 350 F for 15-18 minutes. Remove pan from oven and sprinkle marshmallows evenly over the base. Return to the oven for 2-3 minutes. Then take a knife, dipped in warm water, and spread the melted marshmallows evenly. Cool. For topping, mix chocolate chips, butter and peanut butter in a small saucepan. Cook over low heat, stirring constantly, until melted and mixed. Remove from heat, stir in cereal, and spread over bars. Chill in fridge until cool and ready to cut.
Preheat oven to 350 degrees F. Prepare macaroni & cheese according to box directions. Meantime, steam & quarter green beans. Spoon macaroni & cheese around edge of 8 inch pie plate. Mix cooked beans & mustard, then place them in center of macaroni. Arrange sausages on top of macaroni, then sprinkle with grated Parmesan cheese. Bake, uncovered, 15 minutes or until thoroughly heated.
Combine dry ingredients and gradually add milk to form a soft dough. Knead gently 3 or 4 times on a floured surface. Roll out into a rectangle about 10 x 5 inches and cut into 12 sticks or shape into bread sticks with your hands. Put the melted butter into a large baking dish (I use a 9 x 13 inch; rectangular glass dish) and turn the breadsticks to coat them with the butter or spray with butter flavored non-stick spray for a healthy alternative to butter. Sprinkle with sesame seeds, Italian seasoning and/or garlic salt, if you like. Bake at 450°F for 14 to 18 minutes. Serve warm.
Prepare an ice bath. Combine the sugar and 2 cups water in a medium saucepan. Stir well, and set over medium-high heat. Bring to a boil, and cook, stirring occasionally, until all of the sugar has dissolved, about 10 minutes. Pour the sugar syrup into a medium bowl, and set bowl in the ice bath to cool; the syrup should yield 2 1/2 cups. When ready to serve beverage, combine the lemon juice, grapefruit juice, and the sugar syrup in a medium pitcher. Add the lemon rounds, and fill with ice cubes.
Preheat oven to 350 degrees F. In nonstick skillet, cook bacon over medium-high heat for about 8 minutes or until nearly crisp. Drain bacon; wipe skillet dry. Return bacon to skillet; add garlic and cook over medium heat until bacon is crisp, about 3 minutes, making sure garlic doesn't burn. Drain on paper towels. With mixer on medium speed, beat cream cheese until smooth. Add cream; beat well. Fold in bacon, garlic, blue cheese and chives. Transfer to a 2-cup baking dish. Sprinkle top evenly with almonds. Bake until heated through and brown on top, 25-30 minutes. Sprinkle with parsley. Serve with crackers, bread and/or vegetables.
Cook rice according to package directions (instant rice usually calls for 1 cup water boiled, rice added and allowed to sit for 5 minutes). Meanwhile, half bell peppers and remove seeds and membranes. With cut side of bell pepper facing down, shave a small part of the pepper from the middle, so when you turn it over it will lie flat. Once rice is finished, stir in butter, salt, pepper, and basil. Toss cheese with flour, then stir into rice mixture. Pack bell pepper halves with rice mixture. Grill on medium high heat for 15 min or until peppers are cooked through.
In a large skillet, melt butter over med-high heat. Add turkey, onion, garlic, Italian seasoning, and if desired, crushed red pepper. Cook until turkey is browned and crumbly and onion is tender. Add diced tomatoes, and simmer for 15 minutes or until mixture has thickened. Season with salt and pepper. Toss with warm cooked spaghetti, and sprinkle with cheese before serving.
Mix both ingredients together to form a smooth paste. Massage this mixture into your hair and scalp. Wrap your hair in a plastic wrap or use a plastic shower cap. Leave the conditioner on your hair for 15 minutes. Shampoo your hair as usual. Rinse well and dry with a clean towel.
Fill medium saucepan with about 3 inches of water. Stir in coriander, curry powder, cumin, turmeric, salt and pepper. Bring to a boil. Reduce heat to a gentle simmer. Break one egg into a small dish. Gently slip egg into water. Repeat with remaining eggs. Cook in barely simmering water for 3 to 5 minutes. Remove eggs with a slotted spoon and drain well. Serve immediately on crisp buttered toast.
Combine mint, sugar, honey and tea in a teapot. Pour boiling water over and let steep 5 to 8 minutes. Strain out mint and tea leaves and pour into glasses. Garnish with a mint sprig and serve.
Heat oven to 400°F Place pie crust in 9-inch glass pie plate as directed on box. Bake 8 - 10 minutes or until light golden brown. Sprinkle chicken and broccoli in parially baked crust. In medium bowl, beat eggs, half-and-half and salt with whisk until well blended. Pour into crust. Drop cream cheese by teaspoonfuls into quiche. Cover crust edge with strips of foil to prevent excessive browning. Bake 10 minutes. Reduce heat to 300°F Bake 35 to 40 minutes or until knife inserted in center comes out clean. Remove foil; let stand 15 minutes before serving.
Preheat oven to 375°F Place taco seasoning mix in a large resealable plastic food-storage bag. Add chicken wings, a few at a time; shake well to coat. Repeat until all wings have been coated. Place wings on lightly greased baking pan. Bake for 35-40 minutes or until no longer pink near bone. Serve with salsa for dipping.
With an electric mixer, mix the Ricotta and cheddar cheese together. Mix for 2-3 minutes. Add in the Greek Yogurt and mix. Add in the garlic powder, onion powder, paprika, and dried mustard. Mix well. Add in the diced pimentos and mix. Add salt, pepper, and vinegar to taste. Refrigerate at least 10-15 minutes before serving.
Preheat oven to 350. Melt butter in pan and saute celery, onion and carrots until tender. Add cream of chicken soup and bouillon granules to the vegetables and mix together. Bring to a low boil. Mix cornstarch and water together and add to pan. Stir in peas and ham, and bring to a low boil once again. Lightly grease a 9x13 pan. Pour mixture into greased pan, but reserve a bit of the liquid. Sprinkle with shredded cheese. Top with canned biscuits. Spoon a little of the reserved liquid over each bisquit. Bake for 30 to 35 mins, until biscuits are nicely browned.
In a large mixing bowl, combine the flour, sugar, salt and baking soda. In a large saucepan over medium heat, bring cocoa, water, oil and butter to a boil. Gradually add to dry ingredients; mix well. Combine eggs, buttermilk and vanilla; gradully add to batter and mix well (batter will be very thin). Fill paper lined muffin cups three-fourths full. Bake at 350 for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For icing, in a heavy saucepan, combine the brown sugar, butter and milk. Cook and stir over low heat until sugar is dissolved. Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center of mixture and syrup turns to amber. Remove from the heat; transfer to a small mixing bowl. Cool to room temperature. Gradually beat in confectioners' sugar. Spread over cupcakes.
Preheat oven to 350°F (175°C). In an 8-inch square baking dish layer corned beef, salad dressing, sauerkraut and Swiss cheese. Toss bread with butter and sprinkle over corned beef mixture. Bake for 30 minutes or until bubbly and heated through.
Preheat over to 180 degrees Celcius and prepare two 8 inch sandwich tins. Sift together dry ingredients and set aside. Beat butter until soft, then cream with sugar and coffee (I use an electric whisk for this bit). When fluffy and well-mixed, add the eggs one at a time, beating well. Fold in dry ingredients using a wooden spoon and mix until combined, being really careful not to over-mix. Stir in walnuts. Put in prepared tins and bake approx 25-30 mins until evenly browned and a skewer comes out clean. Don't open oven door too soon or the cakes won't rise properly. Once baked, allow to cool in tins 10 minutes, then turn out onto a wire rack to cool completely. Once the cakes are cool, beat the butter for the buttercream with the coffee, then sift in the icing sugar. You might need to use more or less to get the right consistency. Sandwich the cakes together. In another bowl, sift the icing sugar for the top of the cake, and slowly add enough coffee to make a runny (but not so much it runs of the cake!) icing, and spread over the top of the cake. Decorate with walnut halves. Enjoy with a cup of coffee :).
Heat the oil in a very large pot. Add the peppers, and allow to sweat for 2 to 3 minutes. Add jalapenos, and salt to taste. Cook over medium-high heat for about 20 minutes, or until the peppers have softened and are partially tender. There will still be some liquid left in the pot. Add the tomatoes and the basil leaves. Lower the heat and continue to cook for about 30 minutes, until the peppers are tender. Add additional salt, if needed. Remove from the heat. If canning, add the vinegar, place in canning jars, and process according to the manufacturer's instructions. Or, store in the refrigerator for up to 4 days.
Pour into mixing cup with 2 or 3 ice cubes, and chill to make shooter. Strain into shot glass or test tube.
In small bowl combine all ingredients and mix well. Store in refrigerator for 10 days. Serve as a garnish or dip.
Combine water, powdered fruit pectin, parmesan cheese, white wine vinegar or vinegar, oregano, sugar, celery seed, dry mustard, pepper, paprika, garlic, and dash salt in a screw-top jar. Cover and shake well (be sure all pectin is dissolved). Chill several hours. To store remaining dressing, cover and store in the refrigerator up to 3 days. Shake before serving.
In a heavy saucepan, combine the brown sugar, sour cream, 2 tablespoons butter and cornstarch. Cook and stir over medium heat until mixture comes to a boil. Remove from the heat. Stir in 1/2 teaspoon of vanilla; set aside. Melt the remaining butter; place in a mixing bowl. Add ice cream; stir to blend. Add eggs, one at a time, beating well after each addition; stir in the remaining vanilla. Combine the flour, cracker crumbs, sugar, baking powder and salt; gradually add to ice cream mixture until combined. Pour into a greased 13x9 inch pan. Drizzle with half of the praline sauce. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Add pecans to remaining sauce; spoon over warm cake (sauce will not cover the entire cake top). Cool in pan. serve with whipped cream if desired.
In a large mixing bowl, beat together cake mix, water, vegetable oil and eggs until smooth. Pour into a greased and floured 13" x 9" pan and bake according to the package directions. When cake is cooled, remove from pan to flat surface and cut cake in half horizontally. To prepare filling, cook flour and milk in a saucepan over low heat until thickened; whisking often. Cool mixture COMPLETELY in refrigerator. While heated mixture cools, beat together sugar, Crisco, salt and vanilla. Add to cooled flour/milk mixture and beat until smooth and creamy. Spread filling on 1 half of cake. Place other half of cake on top and sprinkle with powdered sugar, if desired.
Combine first 4 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Add juice, vinegar, pepper, shrimp, and tofu to pan; bring to a boil. Cook 2 minutes or until shrimp are almost done. Combine cornstarch and water in a small bowl, stirring until smooth. Add cornstarch mixture to pan; cook 1 minute, stirring constantly with a whisk. Slowly drizzle egg white into pan, stirring constantly. Remove from heat; stir in chili oil, pepper and onions.
Stir sugar and cocoa powder together in large saucepan. Stir in milk. Heat at medium-high heat until boiling, then lower heat and let low boil continue. Stir occasionally. Have ready a greased pie plate or similar dish. Start checking temperature with a candy thermometer when bubbles get small and glossy. (Total cooking time will be 20 minutes or less depending on amount of milk.) Remove from heat when mixture reaches 235 F degrees or "soft ball" stage. Set pan in cold water to cool. Add vanilla extract. Let cool slightly and add peanut butter. Remove from cold water and stir quickly to mix in peanut butter. Pour fudge into pie plate. Let cool and cut into pieces.
Preheat oven at 180°C. Bake pie shell for 5-10 minute. Meanwhile, mix all other ingredients together. Pour into pie shell and bake for another 30-40 minutes, until filling has set. Enjoy!
In a large bowl, combine the eggs, milk, 2 tablespoons butter, corn, cheese and 1/2 cup cracker crumbs. Spoon into a greased 11 in x 7 in baking dish. Toss the remaing crumbs and butter; sprinkle over corn mixture. Bake, uncovered at 350 degrees for 25-30 minutes or until edges are bubbly.