HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the olive oil in 2 quart saucepan over medium heat. Add couscous and saute, stirring constantly, until well coated and aromatic, about 2-3 minutes. Add broth and bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10-12 minutes. Add the herbs and lemon juice. Season with salt and pepper.
to Roast the garlic -- cut the top off and place in foil. Coat with good olive oil and salt and pepper. Roast at 375 for about an hour. Garlic should be golden brown and smell slightly sweet. Sit aside untill the potatoes are done. peel and cube the red potatoes. put in a pot with cool water to cover, add a generous pinch of kosher salt. bring to a boil and cook untill soft. you can test with a fork for tenderness. drain off water and return to the pot. Put back on burner over minimum heat add the butter, cream and mash. Add cream cheese, rasted garlic with more salt and pepper. Mash untill desired consistancy. Taste and adjust salt and pepper as desired.
Place the cranberries in a food processor; pulse 3-4 times until chopped; transfer to a bowl. Add in all the remaining ingredients except the salt; mix well to combine. Season with salt to taste and more sugar if needed. Cover and refrigerate for a minimum of 3 hours before using.
Preheat oven to 400 degrees. Spray the bottom of a 9" loaf pan with cooking spray (I use Pam). Combine the sugar and butter in a large bowl. With a mixer, beat on medium speed until fluffy. Add in eggs, tea, milk and vanilla. Reduce speed on the mixer to low and mix the ingredients well (the mixture will appear to be curdled). Add in the remaining bread ingredients. Mix just until moistened and spread in the loaf pan. Bake 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes on a wire rack before removing from the pan. Cool 30 minutes before glazing. To prepare the glaze, combine the powdered sugar, vanilla and 3 t milk in a small bowl. Add additional milk in small amounts until the glaze is spreadable. Spread the glaze on the bread and sprinkle with cinnamon. Cool for 2 hours before slicing the bread. This may be stored at room temperature tightly wrapped for 4 days. This may be refrigerated for up to 10 days.
Combine all ingredients except endive and sprouts in food processor or blender and puree until smooth, scraping down bowl. Chill covered for 4 hours or overnight. Place separate endive leaves on a platter and spoon about 1 Tablespoon of the mixture on each leaf (or for a more decorative look, pipe through a pastry bag with a star tip). Top with a pinch of sprouts. Serve cold.
Trim woody ends from asparagus. Place the asparagus in a large frying pan with about 1 inch of boiling water. Cover with lid and cook for about 6-8 minutes, until the asparagus is tender but still firm. Drain well. Arrange the asparagus spears on a warmed serving dish. Make the tarragon butter by creaming together the remaining ingredients; heat it gently and pour over asparagus. Serve at once.
Mix everything together in a bowl, except the olive oil and then transfer the mixture to a cloth bag. Hang it over a sink or another large pot to collect the liquid. Allow it to drip for 4 days continuously. Shape into walnut-sized balls. Transfer to a clean jar. Pour in enough olive oil to cover all the prepared balls. Store and use as needed.
Grill hot dogs. Combine picante sauce and chili. Heat tortillas in microwave or in a skillet. Place cheese slices in tortillas. Place hot dogs in middle of tortillas and roll tortilla so hot dog and cheese is enclosed. Preset oven for 350°F. Pour half picante chili mixture in casserole dish. Place hot dogs wrapped in tortillas into the casserole. Top with remaining picante chili mixture. Cook in oven for 20 minutes. Take out of oven and top with chese chopped onion and green chiles. Place back in oven until cheese has melted. Take out cool and enjoy.
Put rhubarb and water in 2-quart sauce pan or small stock pot. Cook over medium heat until the rhubarb is very soft. Add the sugar and pie filling, cook over medium heat for 3-5 minutes, stirring constantly. Remove from heat and add Jell-O. Stir until dissolved. Divide into plastic or glass containers. Cool. Refrigerate or freeze.
Brown the meat and onion in a large skillet over medium heat for 5 minutes, breaking up the meat into crumbles as it cooks. Pour out the drippings. Add the garlic, jalapeno and bell pepper and cook 5 minutes more, stirring occasionally. Stir in the rest of the ingredients; reduce to low heat and simmer for another 5 minutes. Scoop a portion of the mixture onto each bun and serve.
Heat oil in medium saucepan over medium-low heat until hot. Cook onion about 20 minutes or until deep golden brown, stirring occasionally. Cool. Whisk mayonnaise and sour cream in medium bowl. Add blue cheese. With spatula, mash until smooth. Stir in onions, salt and pepper. Cover and refrigerate at least 2 hours to blend flavors. Serve chilled or at room temperature.
Mix softened butter and sugars together. Cream well and beat until fluffy. Add eggs and vanilla. Mix well. Mix in flour, rolled oats, chocolate chips, pecans and coconut. Drop onto a greased cookie sheet leaving one inch between cookies. Bake at 350 degrees for approximately 11 to 15 minutes. Bake until edges begin to brown. (Cookies are better not too brown.). Let cool one minute on cookie sheet and then place on paper towel to finish cooling. Enjoy!
in bowl combine water, soy sauce, sherry, onion, garlic and 5 spice powder. place chicken in basting bag and pour marinade over. seal bag and set in refrigerator over night turning often. next day light grill and arrange medium-hot coals around drip pan. place chicken breast side up over drip pan. cover and grill for 1 - 2 hours or until meat is no longer pink and juices are running clear at thigh joint. brush chicken with honey in last 10 - 15 minutes of grill time. when done remove chicken from grill, cover with foil and let rest about 10 minutes before carving.
Pre-heat oven to 375. Mix bread crumbs, cheese and seasoning in shallow bowl. Dip each chicken breast in melted margarine (or spray with Bacel Topping Spray), then in bread crumb mixture. Place each breast on baking sheet sprayed with nonstick cooking spray. Bake for approximately 20-30 minutes or until golden brown and cooked through.
Saute onion and celery in butter. Stir in remaining ingredients for filling. Sift together flour, curry powder (if using), and salt. Using either a butter knife, or a pastry blender cut in shortening until the mixture looks like a coarse meal. Sprinkle in 1/4 cup of the ice water, reserving the rest. Toss with a fork to mix. Quickly press the dough into a ball and set aside. If there is any flour left in the bowl, use reserved water to dampen and then press into the rest of the dough. There are two ways to do this next step, the second being the one I came up with myself. Choose the one that seems better to you. On a floured surface roll dough 1/8 in thick, and then cut into twelve 6 inch rounds. Or make twelve balls of dough and roll into 6 inch rounds. Spoon about 2 heaping tablespoons of the filling onto half of each of the rounds. Brush the margin of each round with a little warm water. Fold the empty half over. Use a fork to seal the edges, and then prick the top here and there. Use a spatula to carefully transfer the finished turnovers to a cookie sheet. Cover loosely with wax paper and freeze overnight. Package the turnovers in foil or freezer bags and label as necessary. When ready to cook preheat over to 425. Place desired number of turnovers on a cookie sheet and cook for as little as 15 minutes (in my experience) or as much as 60 minutes (according to original instructions). The edges should be golden when finished.
In a large serving bowl combine all of the ingredients. refridgerate for at least one hour before serving.
Combine all of the ingredients in a saucepan. Bring the mixture to a boil. Reduce heat and simmer for 10 minutes. Remove jalapenos with a slotted spoon. Refrigerate the jalapenos. Let syrup mixture cool and place in the refrigerator. When the syrup mixture is totally cooled, pout 1 1/2 cups of the syrup over the chicken breasts. Marinate the chicken for 1 hour. The remaining syrup will be used for basting. Remove the chicken from the marinade and discard the liquid. Grill the chicken 3-5 minutes on each side, basting with reserved syrup mixture during cooking. Transfer to the serving platter and garnish with the candied jalapenos.
First, combine all of the marinade ingredients in a medium sized bowl. Marinate the chicken strips in this mixture for at least one hour. Preheat oven to 180°C, and line a baking tray with waxed paper. Put all of the breadcrumb ingredients in a food processor, and give it a few quick pulses, to mix the cheese through evenly (If you're using powdered cheese, you can skip this step, and just put it straight into a bowl, and stir it through with a fork). Dip each piece of marinated chicken in the breadcrumb mixture, being sure to coat it thoroughly and evenly. Place the chicken pieces on the baking tray, and give them a quick spray of olive oil. Bake at 180°C for 25 minutes, then turn them all over, and give them another 15 minutes. Serve with Mediterranean Fried Cous Cous (#388661), and Herb, Lemon, and Garlic Dressing (#178208).
Fry the paste and add the potato. Put in the milk and water and simmer for 15 minutes Add pineapple and simmer for 2 minutes. season if required. scatter with coriander and serve with rice or naan.
Shuck and remove silk from corn. Place corn in boiling water and let water return to a boil and boil 1 minute. Remove corn from water and place in cold water (I use my sink). Cut corn from ear to make 8 cups. To 8 cups cut corn add the water, sugar, melted margarine, and salt. Portion into freezer containers or bags and enjoy the rest of the year.
Cut potatos in half length wise and boil for 20-30 minutes. Set in cold water untill cool enough to handle. Using a spoon hollow out the insides using a spoon. Carve out insides in shallow strokes so as to produce thin shavings of potatoe not chunks untill the potatoe shell is about 1/4" thick. Set shells aside. Preheat oven to 350. in 2 Qt Sauce pan cook bacon pieces. Add onion, cream, butter, onion, paprika (and no, that's not a typo, one full Tablespoon of paprika), garlic powder, salt, pepper, and parmesan cheese. Place burner on medium and cook stiring until thick and steaming. Add cream if needed to adjust to desired consistency. Spoon filling into shells, cover with shredded cheese and bake for an additional 20 minutes. Top with fresh chives.
Heat oven to 375°F Separate dough into 10 biscuits. Separate each biscuit into 2 layers. Press each biscuit layer into 3-inch round. Place 1 meatball half, cut side up, and 1 string cheese piece in center of each dough round. Wrap dough around meatball and cheese, pressing edges to seal. In ungreased 8- or 9-inch round cake pan, place seam side down in single layer. Sprinkle evenly with Parmesan cheese, Italian seasoning and garlic powder. Bake 20 to 25 minutes or until golden brown and biscuits are no longer doughy in center. Serve warm biscuits with warm marinara sauce for dipping.
Mix ground and cajan seasoning. Shape into eight square pattys. Place one stick of cheese in center of each patty,sealing well. Wrap bacon around each ,usind a toothpick to hold each end of bacon. You should have 8 hot dog shaped burger dogs with cheese in the middle and bacon spirled around the outside. Grill on bbq grill about15 minutes,until done. Serve in hotdog buns.
Tightly wrap the lightly salted grated zucchini in cheesecloth or a kitchen towel; squeeze out excess liquid (salt will reduce bitterness). Remove zucchini to a large mixing bowl. Add beaten egg, baking powder and pepper. Mix thoroughly and let stand for at least 15 minutes. Heat oil in a non-stick frying pan to medium high heat. Right before frying, whisk in the 2 tablespoons of flour to bind mixture. Drop mixture into hot oil and form into small cakes (3" in diameter). Cook until lightly browned on each side; avoid burning edges.
Fill a shaker with ice. Pour in remaining ingredients. Cover and shake. Pour into pint sized glasses with ice. Garnish with pineapple and cherry.
Combine almonds, coconut and cinnamon for topping. Set aside. In a medium microwave proof bowl, break or slice banana into 1/2 inch pieces. Add blueberries, raisins, vanilla and cider vinegar and mix well. Add oats and mix well. Microwave for 2 minutes. Mix. Sprinkle with topping mixture and microwave for 1 minute. Serve warm.
pre-heat oven to 325. mix breadcrumbs and all seasonings. dip dip chicken into egg mixture and then into breadcrumb mix, coat generously. heat olive oil in frying pan. fry chicken until fully cooked, try not to over cook since it still goes in the oven. place chicken side by side in shallow baking dish. pour sauce over chicken. sprinkle cheese over top. bake covered for 15-20 minutes. remove cover untill cheese is bubbly.
In a small bowl combine the oats, flours, baking soda, salt and sugar. In another small bowl, beat the egg, oil and buttermilk. Stir into dry ingredients just until moistened. Pour batter by 1/3 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown.
Marinate cubed chicken in soy sauce for 15 minutes. Cut onion into 1 1/2 inch chunks. Cut pineapple spears into 6 pieces each. Set aside. Lightly oil grill rack and heat grill or preheat oven broiler. In small bowl, combine plum sauce, orange rind, gingerroot and red pepper flakes and mix well and set aside. Alternately skewer chicken, onion and pineapple onto 15 inch metal skewers. Discard leftover soy marinade. Place kabobs 4 to 6 inches over medium high heat or charcoal grill. Brush plum mixture over kabobs. Cover grill and cook 4 to 5 minutes. Turn and brush again. Cover and cook an additional 4 to 5 minutes. If broiling, place on broiler pan 4 to 6 inches from heat using above times.
Break noodles into small (1") pieces. Melt butter in med-large saucepan; cook noodles in butter 5 min, stirring frequently. Add remaining ingredients. Bring to boil, stirring a few times; reduce heat. Simmer, covered, 14 min (don't peek!) Remove from heat, fluff with fork. Cover and let steam 5-10 min. Garnish with snipped parsley if desired.
Preheat oven to 350-degrees F. Grease and flour two 9-inch round baking pans. Combine all cake ingredients excep for walnuts and raisins (flour - nutmeg) in a large bowl of an electric mixer and beat well. Stir in walnuts (if using) and raisins. Pour into pans, spreading evenly. Bake for 30-40 minutes or until cakes test done with a toothpick and are golden brown. Cool cakes on a cake rack. When completely cool spread frosting (recipe below) between layers and on top and sides of cake. If desired, sprinkle cake with chopped walnuts. Bake for 30-40 minutes or until cakes test done with a toothpick and are golden brown. Cool cakes on a cake rack. When completely cool spread frosting (recipe below) between layers and on top and sides of cake. If desired, sprinkle cake with chopped walnuts. To make frosting using an electric mixer beat butter in a small bowl until light (3 minutes) and then add remaining frosting ingredients, beating until smooth (3 minutes).
Combine all the marinade ingredients in a large bowl, and blend well. Add chicken breasts, and let marinate for 1 hour in the refrigerator, turning occasionally. While chicken is marinating, prepare the Tropical Marmalade by combining in a saucepan all the Tropical Marmalade ingredients (except mint); bring to a boil. Reduce heat to a simmer and let simmer for 1 hour or until the mixture reaches jam consistency. Stir frequently to avoid scorching. Cool. Fold in fresh mint, to taste; set aside. Remove chicken from refrigerator, and let drain. Combine macadamia nuts and bread crumbs in a shallow dish. Dredge chicken breasts in flour, then dip in beaten eggs, and then coat with the macadamia nut mixture. In a heavy skillet, heat oil and butter over medium heat. Saute chicken for 6 to 8 minutes, turning once. (Add a litte more oil if necessary, since macadamia nuts may absorb oil.). Serve with Tropical Marmalade.
Mix everything. Pour into well greased 13x9 pan. Bake at 350 degrees for 20 minutes.
Preheat oven to 200 degrees celcius. Cut vegetables into bite size pieces. Place in baking dish and toss through remaining ingredients. Roast in oven approximately 40 minutes.
Place lettuce leaves on serving plate. Drain pears and place on lettuce leaves. Spoon mayonnaise on top and sprinkle shredded cheese. Add cherries and pecans. (Pecans may be toasted if preferred). Serve and enjoy!
Preheat oven to 375 degrees F. To prepare the garlic bulbs for roasting, remove the excess papery skin but leave the bulbs whole. Cut off the top 1/2 inch of each bulb, exposing the tops of the individual garlic cloves. If some of the clove tops remain uncut, take a little slice off each with a Paring knife to expose the inside. Place the garlic bulbs, cut sides up, in a casserole or loaf pan and add water to reach halfway up the sides of the bulbs. Drizzle the olive oil evenly over the tops of the bulbs. Cover tightly with aluminum foil and place in the oven. Bake until the cloves feel soft when pressed, about 1 hour. Meanwhile, prepare the salsa. Place the tomatillos, onion, garlic, chili, and water in a blender or a food processor fitted with the metal blade. Add the cilantro or parsley and process until smooth. Do not add the cilantro or parsley until just before serving because it will lose its flavor and bright green color. You will have about 3/4 cup salsa. To serve, preheat a broiler. Place 1 piece of the cheese on each of 4 flameproof serving plates. Run the plates under the broiler until the cheese just begins to melt, 3 to 5 minutes. Be careful not to allow the cheese to melt into a puddle. Place a garlic bulb next to the cheese and flood the plate with the salsa. Accompany with French bread or tortillas.
Melt butter in a medium-size saucepan over medium heat. Using a wire whisk, slowly blend in flour until thoroughly blended. Gradually add milk, whisking constantly. Whisk in salt and pepper and simmer over low heat, stirring constantly. Cut potatoes in half, scoop out the "meat" and set aside. Chop half the potato peels (optional) and discard the remainder. When milk mixture is very hot, whisk in potato meat. Stir in green onions and potato peels. Whisk well, then add sour cream and crumbled bacon. Heat thoroughly. Add cheese, a little at a time, stirring until all is incorporated. Garnish with chives, grated cheese and bacon crumbles.
Mix crust ingredients with a mixer until dough forms. Divide into 24 cups of a mini-muffin pan. Press dough onto sides and bottom of pan. (Pampered chef has a wooden "pusher" tool that does this for you automatically.). Mix egg, sugar, and vanilla in a small bowl or measuring cup. Place several broken pecans in bottom of each dough-lined cup. Spoon filling over pecans. Bake at 350 degrees for about 25 minutes.
Place oil in large oven proof pot and cook over medium heat until pork in browned evenly all over. Add the onion, garlic, bay leaves and pancetta. Lower the heat and cook for 10 minutes until pancetta colours. Stir in the beer, scraping up all the sediment and bring to the boil. Cover and simmer over low heat, basting frequently for 1 and a half hours. While pork is cooking preheat oven to 180 degrees. Transfer cooked pork to roasting tin, baste with cooking juices and place in oven. Cook, basting frequently for 15-20 minutes. Rest meat for 15 minutes before shredding or slicing thickly. Serve with vegetables of your choice.
Pour juice and ginger ale in large punch bowl. Scoop sherbet into punch. Pour into cups with making sure to get a scoop of sherbet in there. Spike with rum when the kids are asleep!
Preheat oven to 325. Place corned beef on rack in roasting pan and bake for 1/2 hour. Reduce heat to 275, cover and bake for 2 hours. Uncover and discard all but 1 cup liquid. Add maple and bourbon and continue baking and basting frequently for 1 hour more. Remove from oven and serve hot. Use reserved liquid as a table sauce over the meat.
line the bottom of a greased 13x9" baking pan with one package of crescent rolls.pinching seams together; set aside. blend cream cheese, vanilla, sugar and egg yolk together.spread evenly over crust -- gently place remaining crescent roll dough on top, pinching seams together. set aside. whisk egg white until frothy, brush over the top of dough. sprinkle with topping, bake at 350* until golden about 25-30 minutes. slice into bars to serve.
Heat peanut butter in microwave for 20 seconds to soften. In a large bowl whisk together softened peanut butter, soy sauce, vinegar, sesame oil, sambal oelek and honey (if using). Add spaghetti, green onions and sesame seeds. Toss well. Chill until ready to serve - or serve at room temperature. NOTE: Please adjust ingredients to suit your tastes.
Pour Vodka, Chambord, Simple Syrup, and cream into an iced mixing glass. Shake ingredients vigorously and strain into a chilled rocks glass (8oz) half-filled with ice cubes. Optional : Garnish with three skewered raspberries.
Fill highball glass or large old-fashion glass with ice. Add vodka and lime juice. Top with ginger beer, stir to just blend. Garnish with lime wheel.
Preheat oven to 425°F. Coat hands and work surface with a little cornmeal or flour. Using your hand or a rolling pin, form a 14-inch round pizza. Place pizza on a baking sheet or pizza stone and poke the top with a few holes. Drizzle a little bit of extra-virgin olive oil down over the dough and place in oven. Bake 10 minutes. Meanwhile, heat a deep skillet over medium-high heat with 2 tablespoons of extra-virgin olive oil. Add meat and break it up with a wooden spoon. To browned meat, add garlic and onions, then season with salt and pepper. Cook together 5 to 6 minutes then add parsley, red pepper flakes, oregano and the tomatoes to the pan. Heat the sauce through. Remove pizza from oven after 10 minutes and top with sauce and cheeses. Return to oven and bake until golden and bubbly, another 10 to 12 minutes. Top the pizza with basil, cut and serve.
Bring a small pot of water to a boil. While the water is coming to a boil, soak the seaweed in cool water for 10 minutes. Put the seaweed into the boiling water, remove immediately, then plunge into the cold water. Dry the seaweed, trim any rough parts, and chop. Meanwhile, cut the cucumber in half length-wise. If there are lots of seeds, scrape them out. Slice as thinly as possible. Mix the cucumber and seaweed. Combine the remaining ingredients and pour over the vegetables. Chill up to 2 hours before serving.
Preheat oven to 350 degrees. Grease and lightly flour a 9 X 13 baking dish. Combine cake mix, eggs, buttermilk, oil, vinegar, and water in large bowl. Beat on low for 1 minute. Stop beating and add food coloring. Then beat again for 2 minutes on high Pour batter into the prepared pan. Bake about 30 minutes until toothpick inserted in center comes out clean. If making cupcakes bake for time directed on mix box. Let cool before frosting. Soften butter slightly. Put sugar in bowl of food processor and pulse a few times to sift. Cut cream cheese into pieces and add along with the butter and vanilla. Process until smooth.
Determine how thick your frosting is and thicken it up to a very thick paste with the confectioners sugar. Erect your graham cracker house by sealing the corners with your frosting mixture. Let harden for a couple of hours. Decorate your house by attaching the candies with the frosting mixture.
Cook the noodles as directed on the package. Drain into colander and then dump in a bowl. Stir pesto into the noodles and serve hot. You can use more pesto if necessary.