HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place seitan, carrots and onion in crockpot. In a small bowl, mix together brown sugar, soy sauce, garlic clove, red pepper flakes and pineapple juice until sugar is dissolved. Pour into crockpot. Cook on low 8 hours. 30 minutes before serving, dissolve the cornstarch in the water and add to crockpot, along with bell peppers and pineapple chunks. Turn crockpot up to high, and cook for 30 minutes, until peppers are crisp-tender. Serve over rice.
Add all the dry ingrediants and sift. Beat the egg yolks and add them to the milk. Stir the liquid ingrediants into the dry ones. Add your melted butter. Beat the egg whites until they are stiff and add them to the batter just before making. Pre-heat the waffle iron for 2 minutes. Add batter, cook and enjoy!
Prepare rapidly boiling, salted water to cook pasta; cook until al dente, 8 to 10 minutes for dry pasta, approximately 3 minutes for fresh. Pasta may be cooked slightly ahead of time, rinsed and oiled and then "flashed" (reheated) in boiling water or cooked to coincide with the finishing of the sauce/topping. Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes. Add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside. Pour soy sauce over diced chicken; set aside for 5 minutes. Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When the vegetables have wilted (become limp), add. chicken and soy sauce; toss and add reserved tequila/lime paste and cream. Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes). When sauce is done, toss with well-drained spinach fettuccine and reserved cilantro. Serve family style or transfer to serving dishes, evenly distributing chicken and vegetables.
Pour pizza sauce into a large bowl. Cut each biscuit into 10-15 small pieces and stir into pizza sauce. Add the remaining ingredients and mix to combine well. Spoon the pizza mixture equally into well sprayed paper muffin liners in a muffin tin. Bake at 350°F 25-30 minutes or until cooked through. Remove from oven and remove muffins from tin.
Mix all ingredients together in a saucepan. Boil mixture until it reaches 250°F. Pour into a jar (make sure the jar is hot so that the glass doesn't shatter). When ready to use, microwave for about 10-20 seconds to soften. Use while warm and apply with popsicle stick in direction of hair growth. Apply cotton strip. Firmly rub in the direction of hair growth. Hold skin taut and quickly rip in the opposite hair growth direction.
Peel and cube eggplant, boil 10 minutes and drain. Melt butter in heavy large dutch oven. Saute onion, garlic, celery, peppers until soft, add ground meat and cook until meat is done. Add eggplant to meat mixture and mash. Cook meat/eggplant mixture an additional 15-20 minutes. Add salt and peppers (adjust for taste) Then fold in rice and green onions in meat mixture. Turn off heat and let steam for 30 minutes. Fold in parsley just before serving.
Alternate layers in crock pot as follows: hamburger, noodles, cheese, soup, mushrooms, onions, sauce and pepperoni. Heat 4 hours on low in crock pot.
Heat half the olive oil in a paella dish or heavy-based saucepan. Add the chorizo and pancetta and fry until pancetta is crisp. And brown chicken and remove. you can also make SOFRITO instead of step 3 and continue(Sofrito is a Spanish tomato and onion sauce which is used as a flavor base for a variety of dishes, including paella. To make the sofrito, heat 2 tablespoons of extra virgin olive oil in the paella pan over a medium heat and cook the chopped red onion, 2 tablespoons of parsley and 3 of the chopped garlic cloves for 8 minutes, stirring occasionally. Add some pureed tomatoes and 2 teaspoons of paprika (preferably Spanish smoked paprika) and cook until all the liquid from the tomatoes has evaporated and the sofrito has the consistency of jam. Transfer the sofrito to a small bowl and wipe clean the paella pan. Add the garlic, onion and pepper and heat until softened. Add the thyme, chili flakes and calasparra rice, and stir until all the grains of rice are nicely coated and glossy. Now add the paprika and dry white wine and when it is bubbling, pour in the hot chicken stock (while stock is heating add saffron), add the chicken thighs and cook for 5-10 minutes. Now place the clams into the dish with the joint facing down so that the edges open outwards. Sprinkle in the peas and chopped tomatoes and continue to cook gently for another 10 minutes. Meanwhile, heat the remaining oil with the garlic cloves in a separate pan and add the prawns. Fry quickly for a minute or two then add them to the paella. Now do the same with the squid and add them to the paella too and add Safrito if you chose the to do that step. Scatter the chopped parsley over the paella and serve immediately.
Preheat medium soup pot over medium-high heat. Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper. Dice chorizo. Add EVOO and chicken to the pot. Lightly brown chicken 2 minutes, then add chorizo and garlic. Cook another 2-3 minutes, then add peppers, onions and potatoes. Cook 5 minutes, then stir in tomatoes, kidney beans and hot sauce. Add chicken stock and bring soup to a bubble. Preheat broiler. Reduce heat and simmer until potatoes are tender (10-12 minutes). Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese. Melt cheese under hot broiler. Garnish with scallions and herbs.
Mix cake ingredients together. Spread in 8" x 8" baking dish. Reusing the same bowl, combine sauce ingredients. Pour over cake batter. DO NOT STIR OR MIX. Bake at 350 degrees for 30 -35 minutes. Let stand 10 minutes. Serve with vanilla ice cream or whipped cream, if desired.
Combine soup, mayonnaise, cheese, pimento and lemon juice. Put broccoli in a casserole and top with half the corn chips. Pour cheese mixture over and then top with other half the corn chips. Bake at 350 for 35 minutes.
Pre-heat the oven to 325 degrees F. Grind the Brazil nuts finely. Beat the butter until fluffy, add the sugar and beat until fluffy again--do beat adequately. Sift in the flours and the nuts and work to a smooth dough. Cover a baking sheet with parchment. place a 6" flan ring or tart form on the cookie sheet to use as a guide. Press the dough onto the sheet inside the ring to form a neat 6" inch circle. Remove the ring and flatten the dought slightly with a rolling pin. Prick the circle of dough with a fork and score it into eight wedges. Sprinkle with a little granulated sugar and bake for forty minutes. Remove from the oven and cut along the score lines and leave to cool for two minutes. Lift onto a rack and cool completely. If they don't get immediately eaten, store in an airtight container.
Preheat oven to 325 f . Rub olive oil over one side of plank. Salt and pepper the plank. Rub olive oil on both sides of fish. Salt and pepper both sides of fish. Place fish on seasoned plank. Place in oven and baked for 30 minutes. Remove from oven. Throw carp in trash and eat the plank.
Heat milk with sugar and butter. Let milk mixture cool. Mix together flour and cardamom and dried yeast. Add flour mixture to milk mixture. Mix well. Cover dough with a clean cloth, let stand in a warm place overnight. In the morning, work raisins and chopped citron into the dough. Form into loaves. Let rise until doubled in bulk. Bake at 350*. 45 minutes or until done.
Preheat oven to 400 degrees F. In a bowl, mix the turkey, milk, bread crumbs, and eggs by hand. Season with salt and pepper. Fold the cheese cubes into the mixture. Transfer to a loaf pan, and top with ketchup. Bake 1 hour in the preheated oven, to an internal temperature of 180 degrees F.
.In a medium saucepan, bring 3 cups of water to a boil. Whisk in polenta, stirring constantly to avoid lumps. Cook for 20 to 25 minutes or until thickened and soft. Remove from heat and stir in cheese, creme fraiche, salt and pepper. Transfer to a serving bowl and serve immediately.
Thaw berries, puree in blender. Pour into large bowl. Add sugar, mix thoroughly. Let stand for 20 minutes. Stir occasionally. In small saucepan combine pectin and water. Bring to a boil, and boil for 1 minute. Stir constantly. Remove from heat. Stir pectin into berries, stir for 3 minutes. Pour into covered containers. Let sit on counter for 12 hours, then put in fridge or freezer.
In a large pan, combine the milk, yoghurt and cream and bring to a boil over medium high heat. Boil for 2 minutes, or until the milk is very curdled. Line a large mesh strainer with a damp kitchen towel or several layers of damp cheesecloth, making sure the cloth extends well over the sides of the strainer. Place the strainer over a deep bowl and pour the milk through the strainer. Drain 30 minutes, making sure the strainer does not rest in the liquid. Gather up the loose ends of the cloth and twist gently to extract more liquid. Transfer the curds to a bowl and stir in the salt and nutmeg. Discard the liquid (whey). The cheese will keep, refrigerated, for 3 days.
Position rack in upper third of oven and preheat over to 400 degrees. Season each chicken breast with 1/2 teaspoon of Italian seasoning and 1/8 teaspoon of salt. Place the flour into a small bowl. Place the egg and milk into a second small bowl. Place the bread crumbs into a third small bowl. Dip each chicken breast into the flour, then the beaten egg mixture, and finally into the bread crumbs, shaking to rid of excess between each step. Transfer to a plate and repeat with remaining breasts. When all of the breasts are breaded, heat half of the olive oil in a large skillet over medium heat. Place the chicken, smooth side down, into the skillet and cook for 4 minutes. Turn the chicken breasts to the other side, add the remaining 2 tablespoons of olive oil and cook for 2 minutes longer. Remove the skillet from the heat. Spoon 1/4 cup of the tomato sauce over each breast and divide the mozzarella slices evenly among the chicken pieces. Sprinkle with the Parmigiano-Reggiano, and transfer the skillet to the oven. Cook until the chicken is just cooked through and the cheese melts, about 8 minutes. Adjust the oven setting to broil and continue to cook until the cheese bubbles and is lightly golden, about 1 to 2 minutes longer. While the chicken is baking, reheat the pasta sauce if necessary. Heat the olive oil in a large skillet. Add the pasta and toss until warmed through. Season to taste with salt and freshly ground pepper. Add enough of the pasta sauce to just coat the pasta and divide between 4 large serving plates. When the chicken is ready, top each plate of pasta with a little more sauce and top each serving with a chicken breast. Garnish with the fresh basil and serve immediately. Note: Regular smoked mozzarella works better in this recipe than fresh smoked mozzarella. Oven-Roasted Tomato Sauce: In a large, 14-inch, oven proof frying pan, combine all the ingredients. Stir to blend then transfer to the oven and cook until the tomatoes begin to caramelize, about 30 minutes. Remove the skillet from the oven and stir well. Return to the oven and continue to cook until further caramelized and much of the liquid has evaporated, about 30 minutes longer. Remove from the oven, cool slightly, and transfer to a blender, in batches if necessary, and process sauce until coarsely pureed. If the sauce seems too thick, thin with a bit of water or chicken broth. Use immediately or cool completely and refrigerate for up to 4 days in a non-reactive, airtight container. The sauce is great on pasta as well as pizza and even makes a great dipping sauce for hors d'oeuvres. If you prefer a less rustic sauce, puree completely as described above and strain. Yield: about 4 cups sauce. * If Romanita tomatoes are unavailable, use a combination of Roma and grape tomatoes to approximate the sweetness of Romanitas, or use another type of sweet tomato, such as Amorosa.
cut strips in bacon into 1/3's. wrap 1/3 cut bacon strips around each lil' smokie and secure with a toothpick. place one layer of bacon wrapped smokies in bottom of crockpot. cover completely with brown sugar. repeat with layer of bacon wrapped smokies. repeat layering until you finish w/a layer of brown sugar. cook in crock pot approximately. 3-4 hours.
Boil the potatoes in a large pot of salted water. When done, drain and set aside. Scramble the eggs with the milk to make them fluffy. Place in a bowl. In the same pan used for the eggs, fry the pork sausage. Drain the fat. Set the pork aside. In the same pan, fry the chorizo. Drain the fat. Add to the cooked pork sausage. Together, saute the bell pepper, the onion and the jalapeno until the onions are transparent. Blend in the sausage mix. Take off the heat. Heat tortillas in covered container in microwave for about 10 seconds. Heat long enough to just make them more pliable. To each tortilla, add small amounts of egg, potato, sausage mixture and cheese. Fold like an envelope. Wrap individually in a square of tinfoil. If eating right away, re-heat in a 350 degree oven for a few minutes. If not eating promtly, freeze for later. Re-heat before eating. Serve with sour cream, hot sauce and salsa.
Preheat oven to 350 degrees. Line two medium size muffin pans (2-1/2" muffins) with paper muffin cups. In medium bowl put all dry ingredients together (except brown sugar) mix together and set aside. If using buttermilk powder, add it here and add the water with the wet ingredients. Wash and cut the stem end off the oranges. Cut into small equal pieces skins and all. Put into workbowl of food processor and pulse until pieces are about the size of large raisins. Put oranges into a large bowl, add all the wet ingredients and brown sugar. Mix together by hand then add in dry ingredients and stir until all are incorporated. Allow to stand about 3 minutes then fill each muffin cup to top. Each cup will take about 1/4°C These are dense and do not rise much. Top off each with any leftover mixture. Bake at 350 degrees for 40 minutes, remove from pan to wire rack to cool. To freeze; Allow to cool for at least 4 hours, I put 6 in each plastic bag. To reheat, Reheat from frozen state for one minute or thaw at room temperature and reaheat for about 15 seconds. Microwave ovens vary a lot so you may have to modify the time. enjoy.
Dredge chicken in flour seasoned with salt and pepper. Slowly saute the chicken in butter over low heat and remove to a separate bowl. To butter in pan, add leftover seasoned flour to make a roux, but don't let it brown. Add chicken broth and lemon juice to taste. Whisk out any lumps. Serve chicken and gravy over rice.
Combine the mayonnaise, parsley, rosemary and pepper in a medium bowl. Add turkey and apple or pear, toss gently. Cover and chill until ready to serve. To serve, place lettuce leaves on individual serving plates. Top each with 1/2 cup alfalfa sprouts. Spoon half of turkey mixture onto each plate, and place lemon wedges on the side to squeeze on if desired. Serve immediately. Enjoy!
In a large pan pour olive oil to cover bottom of pan add onions chili and garlic saute till translucent. Add herbs lemon and wine. Add mussels cover and steam 5 minutes till all are opened. Remove mussels to a large bowl. Keeping the juice in the pan whisk in the butter and pour over the mussels. Garnish with herbs and lemon.
Cut two 1/8-inch slices off the habanero pepper. Save the rest of the pepper for another use. Discard seeds, then use the back of your knife to gently bruise the pepper and help release its oils. Add the habanero pepper slices and the rum to a cocktail shaker and let sit 10 minutes. Remove the habanero pepper slices, and add the mike's hard strawberry lemonade and ice; shake well. Divide the strawberries and mint between two double old-fashioned glasses. Squeeze the juice from two lime wedges into each glass. Muddle well. Strain the rum and mike's hard strawberry lemonade into the glasses and top with club soda. Garnish with additional strawberries, lime wedges and mint, if desired.
Heat the low fat cooking spay in a large saucepan and gently fry the celery and onion for 10 minutes. Add half the beans and the Veg stock, parsley and bay leaf. Season with black pepper and stir well. Bring to the boil and cover and simmer for 15 minutes. Allow to cool slightly, remove the bay leaf and blend the soup until smooth. Return to the rinsed pan and add the remaining beans. Reheat whilst stirring over a low heat. Fry the garlic in the olive oil and stir into soup just before serving.
Stir cream cheese& peanut butter until blended and soft. Add pudding mix, milk powder and water. Mix well with a wire whisk (preferably). Blend in 1/4 cup Cool Whip. Spread mixture into piecrust and refrigerate. Stir grape (or any fruit) jam or jelly until soft. Blend in remaining 1/2 cup Cool Whip. Spread evenly over filling mixture. Sprinkle with chopped peanuts.
Preheat oven to 200C (180C fan forced. Lightly grease a 4 cup cpacity, 23cm (base measurement) pie dish and place on a baking tray. Wash spinach and pat dry with paper towel, roughly chop. Heat 1 teaspoon oil in a large deep grying pan over medium heat and add spinach and cook, stirring, for 2 minutes or until wilted and transfer to a plate and cool for 20 minutes. Heat remaining oil in pan over medium heat and add onion, cook for 1 minutes or until softened and then add garlic, cook stirring for 30 seconds or until fragrant and transfer to a bowl. Place spinach in a sieve and using the back of a large spoon, press liequid from spinach. Add spinach, dill, feta and tasty cheese to onion mixture and stir to combine and then spoon over base of prepared dish. Whisk eggs and flour together in a jug (mixture will be a little bit lumpy), gradually add milk, whisking to combine. Pour egg mixture over spinach mixture and bake for 30 to 35 minutes or until risen, lightly browned and set. Cut into wedges and serve with salad.
Preheat oven to 350°F (175°C). Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper. Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.
In large bowl, COMBINE chickpeas (I used canned), breadcrumbs, grated zucchini, finely diced or grated cloves, cumin, cayenne, egg and coriander. HELPFUL HINT: With the back of a fork, break the chickpeas and make sure all ingredients are well combined. With hands, form into patties (Makes about 8). In frypan, heat pan, then oil (I used extra-virgin olive oil), FRY until brown; remove and place on paper towel to drain. I enjoy these with store bought Greek yogurt. ENJOY! NOTE: The patties are supposed to be slightly dry; may need to adjust/increase breadcrumbs slightly by 1/4 cup.
I used a 7 qt crock pot and fed 9 people with about 4 cups leftover. You might want to half the recipe. Combine all ingredients including pineapple juice, but NOT the pineapple or cornstarch yet. Cook on low 5 hours. Add cornstarch - ( all if very liquid ) and the pineapple. Cook for an additional 1 or 2 hours. I "cooked" for 6 hour total, but after all cooking was done I had it on warm for another 2 hours. I started way too early and misjudged how long it would take to cook. The ham made a kind of smoky tasting sweet and sour sauce, but it was good. I served it with rice on a busy school night and except for one teenage dweeb who eats nothing but hamburgers, they all liked it.
Preheat oven to 350°F. In a large mixing bowl, cream together sugar, eggs and shortening. To make sour milk, add 1 teaspoons white vinegar to the measuring cup before adding milk. Allow vinegar and milk to sit for 3 minutes. Then add milk to mixing bowl along with baking soda, vanilla and salt. Stir in flour one cup at a time. Fold in nuts (optional) and chocolate chips. Drop dough by rounded teaspoonfuls onto a lightly greased baking sheet. Bake for 10-15 minutes or until tops of cookies are no longer shiny, and bottoms are lightly browned. Cool on a wire rack. Store in an air-tight container for up to 5 days.
Toss tomatoes, peppers, zucchini and onions in large bowl. Combine dressing, basil and garlic. Pour over vegetable mixture, toss to coat. Add cheese, mix lightly. Refrigerate at least 1 hour before serving. Makes 8 servings, 1 cup each.
Sprinkle chicken liberally with all the seasoning, using paprika the most. Cayenne pepper is to your liking. Heat grill, or grill pan, to medium high heat. Grill chicken breast until done, about 5 minutes per side. Meanwhile, heat olive oil over medium heat in a large pan with lid. Add zucchini. Once zucchini cooks to al dente, drain excess water, then return to heat and add sour cream and lemon juice. Stir to coat "noodles.". Add Parmesan cheese to taste. Portion zucchini in the sauce into two low bowls and topped with sliced blackened chicken. Enjoy :).
Beat together the eggs and sugar. Add the milk and salt, and then the flour, mixing until smooth. Let the batter rest for 20 minutes. Butter a very hot skillet lightly. Laddle 2 to 3 tablespoons of batter into the skillet, and tilt it around so the batter spreads out to make a 7 inch diameter pancake. The batter will firm up quickly. When the first side is brown, turn and brown the other side.
Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, pancetta, minced garlic, salt, and pepper. Cook until the onion is golden brown and the pancetta is crisp, about 7 minutes. Add tomato paste and stir until dissolved. Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add the spinach, beans, herbs, stock, bay leaf, and Parmesan rind. Bring the soup to a boil, reduce heat and simmer for 30 minutes. Meanwhile, preheat the oven to 350 degrees. Drizzle the ciabatta halves with olive oil. Toast until golden brown, about 5 minutes. Remove from the oven and rub the top of the toasts with the whole garlic clove. Place the toasts in the serving bowls and ladle the soup over the toasts. Sprinkle with Parmesan and serve immediately.
In a large high-sided skillet or, if you've got one, a woklike stir-fry pan, warm the olive oil over med-low heat. Toss in the garlic and cook for 1 minute. Add in the onion and leek, turning them in the oil, and season with salt and pepper. Cook, stirring gently, just until the onion and leek soften slightly, about 5 minutes. Stir in the potatoes and carrots, then pour in the broth. Toss in zest and lemongrass. Increase heat and bring the broth to a boil, then lower heat and simmer gently, uncovered, until the vegetables are just short of tender, about 10 minutes. *You can make the pot-au-feu to this point up to 3 hours in advance; cover and refrigerate; when ready to continue, bring the broth back to a boil, lower the heat so that it simmers, and cook gently until everything is heated through. While the vegetables are simmering, bring a skillet of water to a boil--you'll use the pan to reheat the eggs right before serving. With the pot-au-feu at a gentle simmer, drop in the asparagus and shiitakes; cook until tender, about 4 minutes. Scatter the spinach over the vegetables and cook another 2 minutes, just until slightly wilted. Taste for salt and pepper; adjust. Slip the eggs into the skillet of simmering water and give them just a couple of minutes to warm while you spoon out the pot-au-feu. Ladle the vegetables and broth into shallow soup plates, scatter with chopped fresh herbs, and finish each with a poached or boiled egg; serve immediately.
Dip the rim of a cocktail glass into kahlua, and into brown sugar. Shake the liquors and cream with ice, strain into a frosted martini glass and sprinkle with cinnamon. NOTE: This drink is also awesome, blended with ice, as a frozen drink.