HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut up onion, carrots and celery and place in bottom of crock pot. Put cut-up chicken on top. Pour white wine and chicken broth over all. Sprinkle with salt, pepper, garlic and basil. Cook 8 hours on low. Remove chicken and cool. Debone chicken and cut up into bite size pieces. Cook rotini according to package directions. Add chicken and noodles to crock pot. Stir.
Preheat oven to 375°F. Arrange berries in the bottom of a greased 10" baking dish. Combine eggs, egg yolks, flour, sugar, salt and milk in a blender or food processor. Process until well mixed. Pour batter over berries. Place dish on a baking sheet. Bake for 30-40 minutes, or until puffed and golden. Remove from oven and cool; batter may sink a little. Just before serving, spoon brandy over top and dust with powdered sugar.
Stem and slice strawberries and add sugar if needed. Toss until sugar is dissolved. Prepare pudding as directed on package and allow to soft set -about 5 minutes. In a large clear glass bowl or trifle bowl, tear half of the angel food cake into bite size pieces. Layer in half of the strawberries then half of the pudding and repeat layers. If you have time allow to sit in the fridge an hour to absorb juices of berries but it is good to go as soon as you make it.
Preheat oven to 350. Use a food processor or blender to mix coconut flour, coconut oil, honey, vanilla extract, and salt. Add chocolate chips and mix until chips are evenly distributed in cookie dough. Use a round 1/2 tablespoon measuring spoon to scoop out each cookie. Place cookies on a parchment lined cookie sheet. (I did not use parchment paper or any lining, and the cookies did not stick to my cookie sheet). You will have 10 to 12 small cookies. Bake cookies for 8 to 10 minutes or until they are golden brown. Let cookies cool completely before removing from the cookie sheet. They will crumble if you try to remove before they are cooled.
Melt chocolate over low heat. Gradually stir in cocoa powder and milk while continuing to heat. Beat sugar into eggs in a separate bowl. Stir hot chocolate/milk mixture into eggs. Add cream and vanilla extract. Cool. Just before adding to ice cream maker, stir a cup of ice cream mixture into peanut butter. Once mixed, stir into rest of ice cream mixture. Freeze in ice cream maker according to manufacturer's instructions. I used all-natural peanut butter (100% ground peanuts).
In large frying pan, fry chicken breasts in olive oil till cooked thoroughly. Remove chicken from pan and saute mushrooms in drippings. Cut chicken into bite-sized pieces and return to pan. Add teriyaki sauce, honey, brown sugar and honey and simmer till brown sugar is melted, stirring occasionally. Add water chestnuts and bamboo shoots. Simmer 5 minutes and serve over rice. Optional: You can thicken the sauce with cornstarch if you like.
Stir cornflour into yoghurt. Put aside. In a large saucepan, heat oil over medium-high heat. Add onions and saute until beginning to colour. Reduce heat to medium and saute onions until dark golden brown. Stir in ginger, garlic and chillies. Saute for a further two minutes. Increase heat to medium-high and add chicken. Brown well. Reduce heat to medium. Sprinkle ground coriander, cumin, turmeric and cayenne pepper over chicken. Mix well and cook for 3 minutes. Add tomatoes, yogurt mixture, 1/2 cup fresh coriander and salt. Mix well, cover and bring to boil. Reduce heat to low and simmer until chicken is cooked. Turn off heat. Stir in garam masala and three tablespoons fresh coriander. Garnish with remaining coriander and serve with rice and/or Indian breads.
Preheat oven to 350 degrees. Spray a 9x12 pan with cooking spray; place hamburger patties evenly in the bottom, and cover with mixed vegetables. To reduce fat, microcook hamburger patties according to package directions, drain and pat away fat with a dry paper towel. Prepare gravy as directed on package, if using, or reheat leftover/jarred gravy to get a pouring consistency. Add Roma tomatoes to gravy. At this point you may add any spices/herbs you like - my family especially likes basil in things, and parsley and pepper are always good. Pour this to cover the hamburger patties and veggies completely. Cover with Tater Tot Crowns (Crowns get really nice and crunchy!). Sprinkle with shredded cheddar, and cover with aluminum foil. Bake at 350 degrees for 30 minutes. Remove foil and continue to bake at 400 degrees for 10-15 minutes to get the Taters and cheese crispy. Serve with a salad if you like, but really, it's pretty much all in here!
Using a spice grinder, blender or a mortar and pestle grind all ingredients together. Store in a tightly sealed jar. Keeps indefinitely if stored in tightly sealed jar in a cool dark place.
In a medium sized mixing bowl, beat together all ingredients until smooth. Pour, using 1/4 cup measure into a medium sized, hot, non-stick (or greased) skillet. Turn skillet to thinly, evenly distribute batter in a circle. Cook about 30 seconds per side. (I only cooked one side, then used filling for Polish Nalesniki #48360 with a pinch of nutmeg and then a touch of cream in pan when baking).
Place pine nuts in a small skillet and set pan over medium heat. Cook until nuts are golden, shaking pan frequently to prevent burning, about 3 minutes. Transfer nuts to a plate to cool. In a blender or food processor, combine nuts, basil, broth, cheese, oil, garlic and salt; process until smooth and thick. Yields about 1/4 cup per serving. Notes. Pesto is traditionally a basil and pine nut-based sauce that's crammed with olive oil. This version is lightened up by swapping chicken broth for oil. The flavor is fresh and wonderful - spoon it over meat, fish, poultry and vegetables, or toss it with cooked pasta.
Wash, dry and break apart lettuce in a large bowl. Sprinkle with pineapple, peanuts and red onion. Set aside and make the dressing by mixing all of the dressing ingredients together in a bowl or shaker. Serve dressing with salad.
Cut the sausage links in half and place them into a 6 quart stock pot. Add the olive oil and garlic, stir to coat; brown on medium heat stirring often to keep them from burning. Add the tomato sauce, puree, basil, oregano and salt to the browned sausage and reduce heat to low; cover and slow simmer. MEATBALLS. Mix ground beef, breadcrumbs, milk, Worcestershire and eggs together in a bowl. Shape meatballs into size of your choice and place into a shallow glass baking pan. Preheat oven to 400°F and bake meatballs from 20-40 minutes depending upon size. Add meatballs to the sauce and let simmer for 3 hours;stir occasionally and skim the fat off the top so the sauce is not greasy when it is done. Add the tomato paste 1 hour before the sauce is done to thicken it up. 1/2 hour after adding the tomato paste test the sauce; if it is too sweet from the paste add the beef base to counteract the sweetness--if not, leave this out and enjoy!
In a large bowl, dissolve blue jello in 1 cup boiling water; stir in 1 cup cold water. Add blueberries. Pour into serving bowl (such as trifle bowl or 3-quart bowl). Refrigerate until firm (about 1 hour.). Next, in a saucepan, sprinkle unflavored gelatin over 1/2 cup cold water. Let stand for 1 m inute. Add the heavy cream and sugar and cook, stirring, over low heat until gelatin and sugar are completely dissolved. Cool to room temperature. When cool, whisk in sour cream and vanilla. Spoon over blue layer and refrigerate until firm. In a large bowl, dissolve red raspberry jello in 1 cup boiling water; stir in 1 cup cold water. Add raspberries. Spoon over cream layer. Chill until set. Garnish with whipped cream and additional berries.
In a large pot over high heat, bring the water to a boil. Generously salt the water and add the Brussels sprouts. Cook the sprouts until medium tenderness has been reached, about 8 to 10 minutes. In the meantime, in a large saucepan over medium heat fry the bacon until crisp, stirring occasionally. Remove bacon from the pan to a plate lined with a paper towel. Crumble the bacon and set aside. Leave the bacon fat in the pan and add red onion and 3 tablespoons of butter. Saute until the onions are translucent, about 2 to 3 minutes. Stir in the red wine vinegar and brown sugar and cook until the liquid is slightly reduced, about 5 minutes. Drain the Brussels sprouts from water and add to pan with the onions. Stir to coat and add the remaining 1 tablespoon of butter. Stir in the resrved bacon and cranberries. Season with salt and freshly cracked pepper; to taste and transfer to a serving bowl.
Place the chicken in a dish that you can cover and allow it to marinate inches Add all of the ingredients, dry first. Rub and mix the marinade into the chicken. Cover and let marinate for one hour. In a frying pan heated to medium high heat, place the chicken. Allow to cook until browned, then turn. Immediately reduce the heat to medium low, and place a lid over the chicken, or a press if you have one, that will press the chicken down into the pan. Cook for 10 minutes. Remove the lid or press and turn the chicken, if the side is golden brown with a bit of a crust, it is perfect! Allow to cook one to two minutes more, then remove from heat and enjoy!
Preheat oven to 425°F. In a bowl, combine everything except the catfish and paprika. Cut each fillet in half widthwise; place two halves in a greased 8-in. square baking dish. Press crab mixture onto fillets; top with remaining halves. Sprinkle with paprika. Bake, uncovered, for 22-26 minutes or until fish flakes easily with a fork.
Using a pestle and mortar, grind the dried ingredients together to form a coarse mixture. Add the garlic and stir in the olive oil. Pour the mixture into a jar, allowing the spices to settle. Keeps in the fridge for 1 week.
Split graham cracker into 2 halves. On top of graham cracker squares place mini-marshmallows. Place under broiler for a few seconds until toasty. Remove and place 1/2 of a Hershey bar on top of marshmallow. The heat from the marshmallow will melt the chocolate bar. Place other 1/2 of graham cracker on top. Press lightly to flatten marshmallows. These may be made ahead and wrapped in plastic wrap until ready to heat and eat.
Cover or bag chicken, fish or steak and marinate for a minimum of 30 minutes. 6 servings.
Place chicken thighs in an ovenproof dish or on a platter, skin-side down. With a very sharp knife, slit the thighs lengthwise along the thigh bone of each thigh. Mix the scallion with a little salt and pepper and press the mixture into the slits. In a small bowl mix together the thyme, garlic, lime or lemon juice and all but 2 tablespoons of the butter. Spoon over each chicken thigh. Spoon the remaining butter over the top. Cover loosely with plastic wrap and allow to marinate in the refrigerator several hours or overnight. Preheat oven to 375°F Remove plastic wrap from the chicken and cover the dish with foil. Bake chicken for 1 hour, then remove the foil and cook for a few minutes to brown. Serve hot, with rice and garnish with lime slices and cilantro sprigs.
Trim the woody ends from the asparagus, removing tough fibrous outer layers from the stalks if they are large - a potato peeler is good for this. Cut the asparagus into 1" lengths - setting aside the tips. Bring a pan of water to the boil and boil the asparagus for 2 to 4 minutes - excluding the tips; add the tips and boil for a further 2 minutes. Drain carefully - the asparagus should be just tender but not too soft. Beat the eggs with the spices and seasonings. Warm the olive oil with the butter in a large roomy pan - over a moderate heat. When the butter has melted and the oil is sizzling, add the beaten eggs. Stir for 1 minute with a wooden spoon, then add the asparagus. Cook for a further 1 - 2 minutes, until the eggs are just set. Serve at once, sprinkled with pimenton, crusty bread and side dishes of olives, almonds and choritzo.
Combine oil, curry and ginger in a bowl. Salt and pepper to taste. Cut chicken into same-size cubes. Place chicken in a plastic freezer bag. Add marinade and shake to coat chicken. Marinate for 30 minutes in the refrigerator. Preheat grill to high. Skewer chicken cubes,diced mangoes and onions. Grill about 6 - 8 minutes, making sure to turn a few times. Salt and pepper to taste. When ready to serve, sprinkle with fresh coriander.
Preheat the oven to 325 degrees. Combine the flour, salt, and pepper in a shallow bowl. Dredge the chicken in flour mixture, shaking off excess. In a large skillet over medium heat, warm the oil. Add the chicken in batches and cook 3 to 4 minutes on each side or until lightly browned. Transfer the chicken to a large oven proof baking dish. Tuck garlic, carrots, onions and bay leaves in between the chicken pieces. Sprinkle with the raisins, parsley and rosemary. Place the cabbage on top, season with salt and pepper and pour stock or broth and cider over top. Cover with foil and bake for 1 1/4 hours to 1 1/2 hours or until the chicken is tender and cooked through. To serve, place a chicken breast in the center of each of 6 plates and spoon the vegetables and sauce over the top. Serve over mashed potatoes.
Cook the bacon very crisp. I prefer to bake bacon. Baking bacon means you have no grease splatter in your kitchen, and all pieces cook uniformly. If you have an ice cream sundae glass, place one scoop of ice cream in the bottom, add 1 tablespoon of maple syrup in the glass. Then top with an additional scoop of ice cream, pour over remaining syrup, and top with crispy crumbled bacon. Now if you don't have a fancy sundae glass, you can just place two scoops of ice cream in a bowl, add the syrup and top with crisp crumbled bacon. I do have a couple of notes about this ice cream sundae, I was really prepared not to like it. I did like it though, we have been placing sweet syrups over our ice cream forever, and salt and sweet go together. I will say that in playing around with this recipe, using a butter pecan syrup instead of maple flavored syrup makes it taste so good, better in my opinion.
Preheat oven to 375°F. Grease a baking sheet with olive oil. Beat eggs, yoghurt and baking powder together. Add butter and eggs to mixture and beat well. Add feta cheese, olives and flour and knead mixture until dough easily comes off hands Add olive oil. Separate dough into 3 equal portions. Shape into 3 balls and place on oiled baking sheet. Press down with palm, to flatten slightly. Sprinkle generously with sesame seeds and press again lightly to make them 'stick'. Bake for 50-55 minutes, or until cheese breads sound hollow when tapped on bottom.
Preheat oven to 400 degrees F. Line pie shell with aluminum foil and fill with pie weights or dry beans. Bake until set, about 7-8 minutes. Carefully remove weights and foil, brush pastry with egg mixture and bake until golden-brown, 15-20 minutes. For filling: Position rack in center of oven and preheat to 340F. Blend sugar, spices and salt in large bowl. Whisk in pumpkin and molasses, then add cream and eggs. Stir in marmalade and liqueur. Pour filling into crust. Bake until almost set, about 55-60 minutes. Let cool atleast 2 hours. For orange peel: Remove peel from oranges in 2 inch wide strips using a vegetable peeler. Slice lengthwise into very fine julienne. Bring 2 cups water to rapid boil. Add peel and blanch 5 minutes. Drain well. Add sugar and 1/4 cup water to saucepan. Cook over low heat until sugar is dissolved, swirling pan occasionally. Return peel to saucepan. Place over medium heat and boil until most of liquid is evaporated and mixture is pale golden-brown, swirling pan occasionally, about 5 minutes. Remove from heat. Gradually stir in liqueur mixture. Cool to room temperature; if orange peel crystallizes, add 2 more tblsps liquid and heat gently until liquid dissolves. Just before serving, whip cream to very soft peaks. Add sugar and continue whipping until billowy peaks form. Mound about 3/4 cup whipped cream in center of pie. Sprinkle with orange peel, decoratively. Pass remaining whipped cream separately.
Beat the egg in a small bowl. Blend in the wine and tomato paste and set aside. Place the ground beef and italian sausage in a large bowl and blend with your hands. Add the bread crumbs and dry ingredients. Slowly blend in the egg mixture with the hamburger mixture until it is mixed well. If it is too dry, add more tomato paste or wine. Shape into 2 to 3 inch meatballs. Place meatballs on a baking sheet. Bake in a preheated oven 400 degrees for 20 minutes, turn meatballs at 10 minutes. Add them to your tomato sauce (see Simple Tomato Sauce Recipe) and cook approximately 30 minutes or longer for more flavor.
Cook the tortellini according to package directions. Meanwhile, in a large saucepan, bring the broth, garlic, sage and 1 cup water to a boil. Stir in the spinach, beans and tomatoes. Reduce the heat and simmer until the spinach and tomatoes are tender, about 5 minutes. Stir in the tortellini and simmer 1 minute longer. Sprinkle with the cheese and serve.
Pre-heat oven to 300°F. Beat egg whites to soft peaks. Add cream of tarter and peak to stiff peaks. Meanwhile whisk together egg yolks, ricotta cheese and Splenda and a pinch of salt. Take one third of the egg white mixture and and fold into the egg yolk mixture. Then fold egg yolk mixture into egg white mixture carefully til just blended. On a parchment lined baking sheet form six piles of the mixture. Bake at 300°F for one hour.
Heat oven to 450 degrees. Mix cornmeal, breadcrumbs, paprika, garlic salt and pepper. Lightly brush dressing on all sides of fish. Coat fish with cornmeal mixture. Place fish on rack in broiler pan. Bake, uncovered, 15 to 18 minutes or until fish flakes easily with fork.
Chop up the 1/2 pound of bacon and add to a 5 quart dutch oven and cook. After bacon is crispy, drain off the excess bacon grease. Chop up the two onions and add to the pot over a medium heat. Also add the garlic, salt and pepper at this time. After the onions and bacon have started sizzling, add the mushrooms and carrot and allow to infuse the flavors of the onions and bacon. Then add the kale and spinach, the 3 cans of chicken broth, and allow to boil for about 20 minutes. Make sure the kale and spinach have cooked down enough before adding the cream of chicken soup. You may if you wish add a little water to extend the amount of soup desired. Add salt and pepper to taste.
Mix together powdered sugar, softened margarine, and cream cheese and set aside. Melt 1/2 stick of butter in 9"x 13" pan. Cover the bottom of pan with coconut and pecans. Prepare cake mix according to directions. Pour over butter, coconut and pecan mixture. Spoon cream cheese mixture over top of cake. Bake 50 minutes at 350°F.
In a medium bowl, combine all ingredients except water. In a medium saucepan, bring water to a boil. Stir in couscous mix, cover and remove from heat. Let stand for 10 minutes. Stir with a fork. Serve plain, or with milk.
Combine all fruit in a large bowl. Drizzle with honey to taste. Pour juices and liqueur over fruit. Cover and refrigerate for 2-4 hours. Cook pasta in boiling water, drain and rinse in cold water. Place pasta in a large bowl and allow to cool to room temperature, stirring occasionally to keep pasta from sticking. Stir 1/4 cup of honey into the yogurt and toss well with the cooled pasta. Refrigerate pasta if not using immediately. Serve fruit mixture over top pasta on dessert plates or small pasta bowls.
In a medium-sized mixing bowl, add flour and salt to beaten eggs. Mix well. Add maple syrup, honey and melted butter. Then add pecans, vinegar and vanilla. Pour into pie shell. bake at 350°F for 45 minutes.
PREHEAT oven to 350°F Bake 1/4 cup coconut in a shallow pan, stirring occasionally, 5 to 6 minutes or until toasted. Set aside. Combine Splenda, cornstarch and salt in a heavy saucepan, mixing well. Gradually whisk milk into Splenda mixture. Cook over medium heat, whisking constantly, until thickened and bubbly. Remove from heat. Beat egg yolks until thick and pale. Gradually whisk 3/4 cup of hot milk mixture into yolks; add yolk mixture to remaining hot milk mixture, whisking constantly. Cook over medium heat for 1 minute or until mixture comes to a boil, whisking constantly. Remove from heat; stir in butter, 3/4 cup coconut and flavorings. Immediately pour filling into crust. Cover with plastic wrap, gently pressing on filling. Chill 3 hours or until firm. Sprinkle with remaining toasted coconut.
MIX broth and salsa in medium saucepan. Bring to boil. ADD rice and VELVEETA; stir. Cover and remove from heat. Let stand 5 minute STIR until VELVEETA is melted.
In large bowl combine butter,margarine,white sugar,brown sugar, baking soda,salt, vanilla and eggs. Then add flour, chocolate chunks, white chocolate chips and heath bars. Mix well and spread batter in greased jelly roll pan (15X19). Bake at 350 for 20-25 minutes.
Saute onion, artichokes and mushrooms in oil, add chicken. Mix cooked pasta, chicken mixture, Parmesan cheese and Alfredo sauce together. Place in a 2 1/2 quart Casserole cover with foil, bake 350o for 40 minutes, remove foil, sprinkle with Mozzarella, bake 10 minutes until cheese melts.
Pour 3 parts white grape juice to 2 parts 7-up to 1 part club soda.
Prepare the potatoes and oil: In a 3-quart saucepan with a deep-fry thermometer attached, heat oil to 350 degrees F. Cut potatoes into long sticks -- about 2 inches by 1/2 inch. Lay potatoes in a single layer on paper towel. Let stand for 10 minutes until dry. Cook potatoes: Toss potatoes with sugar. Fry half of the potatoes in the hot oil until they begin to crisp and turn light blond -- about 2 minutes. Use a slotted spoon to remove; drain on paper towel. Repeat for the second batch and let potatoes stand for 5 minutes. Finish the potatoes: Raise oil temperature to 375 degrees F. Refry potatoes, in 3 batches, until golden brown -- 4 to 6 minutes. Use a slotted spoon to remove, drain on a paper towel, and sprinkle with salt.
Methods/steps. In a small bowl mix together warm water, yeast and sugar and set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky). Turn out onto a well-floured board; knead 5 -10 minutes. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours. When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle. To prepare filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired. Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of a 13-by-9-inch baking pan and a 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes. Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls are nicely browned. Cool rolls slightly. To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 tablespoons at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls. [/img].
Saute onion in margarine. add flour and water and bring to a low boil. add cheese. combine sause with broccoli. add eggs and stir to combine. place in greased casserole dish and cover with crushed crackers. dot with butter. bake at 325 for 30+ min and check center.
In a large saucepan, combine the water, juices and sugar until sugar is dissolved. Add the cinnamon stick and heat through. Remove cinnamon stick before serving. Serve warm or place in a carafe to keep warm. Garnish with an orange slice in each mug.