HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put chickpeas in a large pot with 6 cups water. Bring to a boil. Boil 2-3 minute Turn off heat and cover pot. Let soak about 2 hours. Drain chickpeas and discard water. Add 4 cups water, ham bone, ham stock, onions, garlic, and bay leaves. Turn on High and bring to a boil. Boil on high for 15 minutes. Reduce to medium heat cover and simmer for 30 minutes. Add salt, tomato juice, Dice tomatoes, basil, thyme and cayenne pepper. Continue to boil for 30 mins or until chickpeas are soft. Remove bone and bay leaves before serving.
Generously butter a 9 x 13 inch baking pan. In a 3 quart saucepan mix light corn syrup, sugar and peanut butter. Cook over medium heat, stirring until peanut butter melts, stir constantly. Bring mixture to a boil. Remove from heat and stir in rice krispie cereal. Press mixture into buttered 9x13 pan (using well buttered hands). In double boiler, melt semi-sweet chocolate bits and butterscotch bits together. Make sure your water is not at boiling point when doing this (do it slowly). When melted spread over top of Rice Krispie mixture. Chill until top is firm and cut into squares.
Preheat oven to 350 degrees. Beat together all cake ingredients and pour into greased and floured 9x13-inch cake pan. Bake for 35 minutes, or until toothpick inserted in center comes out clean. Make frosting by folding strawberries into Cool-Whip. Spread frosting over cooled cake, and refrigerate until serving. **Note:This cake can also be prepared as a layer cake by baking in two 9-inch cake pans, spreading a thin layer of frosting between layers, then frosting outside of cake.
For the Bistec seasoning: Blend all ingredients together. Season Tuna with Bistec Seasoning and pepper. Heat nonstick saute pan over high heat. Add 1-2 tablespoons oil to pan. Sear tuna on each side for 30-45 seconds. Refrigerate, then slice tuna fillet in 1/8 inch thick slices when chilled. Place spring mix in center of a chilled plate. Fan seared, sliced tuna on the front edge of the spring mix. Place lemon at 1 o'clock and a dot of mustard at 11 o'clock on the plate. Pour a ribbon of honey lime dressing from edge to edge of the tuna fan at the bottom of the plate.
Preheat oven to 350 degrees. Mix cornbread according to directions. Slice hot dogs into batter. (I typically only use 6) Pour into baking dish. Cook until cornbread is done, under 30 minutes. Serve with anything you would typically put on a corn dog (Ketchup, mustard, etc.).
Saute pepperoni and peppers in small amount of oil until tender. Roll out dough divided to cover two cookie sheets. Bake at 350 degrees about 4 minutes, until dough slightly rises. Mix pepperoni & peppers with beaten egg and 1/4 cup water. Spread on dough. Layer cheese next. Roll up like a jelly roll, closing ends (use remaining water to seal if necessary). Bake 350 degrees for 30 minutes.
Combine the flour, baking soda and salt. In a separate dish, cream margarine and sugars together, and then blend in vanilla. Gradually stir in the flour mix until the dough is well blended and of a crumbly consistency.
Brown meat with onion and celery; drain off fat. Stir in remaining ingredients and add 1 or 2 cups water. Cover and cook on low for 8-10 hours.
Combine broth and tomatoes and garlic in medium saucepan over medium heat. When soup begins to bubble, stir in the heavy cream, whisk briskly and reduce heat to low. Simmer 10 minutes. Mix 2 tablespoons flour with 2 tablespoons water to make a thickening paste. Whisk paste mixture into soup then simmer 5-10 more minutes until desired thickness is obtained. (to make it thicker, whisk in additional past mixture). top with your favorite herbs, croutons, cheese, etc.
Turn on the burner to low-medium heat. When it's hot, pour in the oil(s) and garlic. Add the sliced tofu to the pan and drizzle soy sauce over the tofu. The amount really depends on how salty you like your food. Start with 2 Tablespoons and add more later if it's too bland. Cover the pan immediately. If the soy sauce evaporates, add some water and cover the pan again. There should be enough water from the tofu to create steam. After a minute or two, flip the tofu slices and put all of the bok choy in the pan. Cover again. After about 3 minutes, use chopsticks (or a big spoon) to stir the bok choy so that it picks up some soy sauce. Cover pan and cook for a few more minutes. The dish is ready when the bok choy is wilted.
Pour the peach schnapps and melon liqueur into a cocktail shaker with ice. Shake well. Strain into a chilled cocktail glass. Add the Irish cream drop by drop into the center of the drink.
Heat water in a pot. Add baking soda. Stir well until completely dissolved. Remove from flame. Allow to cool completely. Pour into a jar with nozzle and use as a mouthwash.
In a large bowl, combine onion*, red pepper*, cilantro, egg, salt, cayenne and 1 teaspoon of the ginger, then add bread crumbs and chicken, combine well with spoon or hands. *I pulsed the pepper and onion in the food processor until fine, then used a paper towel blotting to remove excess moisture. Mix well and form into 20 meatballs. I used a 1/8 C measure or medium cookie scoop. Add 1 tablespoon of the oil to a large saute pan over medium heat. Add half the meatballs and brown on all sides, 5 to 6 minutes total; remove to a plate. Repeat with remaining 1 tablespoon oil, if necessary, and remaining meatballs; set aside. Drain off any excess oil. In same pan, combine coconut milk, peanut butter, chicken broth, soy sauce and remaining 1/2 teaspoon ginger and Sambal Oelek if using. Stir constantly over medium heat to melt peanut butter. Bring to a simmer and cook 2 to 3 minutes, until slightly thickened. Add meatballs to sauce, cover pan and cook 5 minutes, or until meatballs are cooked through. I let them simmer for about 30 minutes. Check for seasoning. Serve meatballs and peanut sauce over rice. Garnish with cilantro and green onion, if desired.
Wash then wipe the chickens dry with paper towels. Rub them inside and out with salt and pepper, then tuck and tie the wings under the body. Heat half the oil in a large skillet and fry the chickens one at a time until lightly browned all over, turning often, then set aside. Add remaining oil to the pan and saute the onion, stirring, until clear. Sprinkle the sumak over the onion, cooking another 2 minutes. Remove from heat. Split each khoubz or pita bread in half, making 4 halves. Place two slightly overlapping in the base of a baking dish large enough to hold both chickens. Place a mound of onion in the center of each, using about a quarter of the onion mix only, and place a chicken on top of each, and spread remaining onion mix over the chicken evenly. Pour the oil from the pan over the chicken, then cover with remaining bread, making sure to tuck it around the chicken as best as you can. This bread covering is what keeps the chicken very moist and flavorful. Bake in moderate oven (about 350) for 1 1/2 hours or until chickens are cooked through and tender. If the bread browns too much or ack, begins to burn, you can place a piece of foil over the tops to avoid this. Serve cut into portions with some of the bread if you wish.
Melt the butter on low setting. Add minced garlic when butter is about 50% melted. Add milk and heavy cream and bring to a boil. Turn heat down and wait about 5-10 minutes. Add parmesan and white sauce mix/base. Sauce should start to thicken. Add pepper to taste. Let cool about 10 minutes before serving over pasta.
Trim green beans and then cut into 1-1/2 inch diagonal lengths. Heat oil in wok or frying pan. Add garlic, cashew nuts, & crushed red pepper flakes. Cook 2 minutes. Add beans & soy sauce, stir-fry 2-3 minutes, or until nuts are golden and beans just tender. Serve hot.
1. Prepare Simply Macaroni and Cheese in microwave according to package directions. 2. Empty into a large bowl. 3. Add the meat from six Alaskan King Crab legs, one teaspoon white truffle oil, one teaspoon lemon juice and one pinch of saffron (infuse saffron in lemon juice for five minutes). 4. Stir all ingredients together gently. 5. Microwave for one minute and serve in bowls.
Prepare the chicken--take out the bag of organs and neckbone that is tucked inside, then wash the cavity well with warm water. To make the bird more attractive, cut off the triangular tail piece and the wing tips; remove any large clumps of fat under the skin that sometimes appear near the tail; pat the chicken dry with a paper towel. Preheat oven to 425°. Halve one of the oranges and squeeze out, and reserve the juice; quarter the rinds. Do the same for the lime. Put the orange quarters, lime quarters, and rosemary in the chicken's cavity; add as many orange and lime quarters as the cavity will hold. Thinly slice the remaining orange into rounds. Loosen the skin from the chicken; slip the rounds under the skin; leftover orange rounds can be used to garnish the dinner plates. Whisk together the Worcestershire sauce, soy sauce, and honey; pour in the reserved orange and lime juices. Place the chicken on a rack in a roasting pan; put it in the oven and cook for 20 minutes. Decrease oven temperature to 350°; brush the chicken with the sauce; baste every 10 minutes until the chicken is done, about 40 minutes. Remove the bird from the oven and let it rest for 15 minutes before carving. Remove the skin and orange peels before serving. Put the sauce in a small pot; bring to a boil and cook for 3 minutes; serve with the chicken.
For filling: Bring milk to simmer in heavy medium saucepan. Remove from heat. Combine sugar and cornstarch in large bowl. Beat egg yolks into sugar mixture. Gradually whisk hot milk into yolk mixture. Return mixture to saucepan. Whisk over medium heat until mixture boils and thickens, about 1 minute. Remove from heat; add chocolate, butter and vanilla and whisk until mixture is smooth. Transfer filling to medium bowl. Cool, stirring occasionally. Gently press plastic wrap directly onto surface of filling; cover and chill until cold, at least 3 hours. For cake: Preheat oven to 325°F. Butter 17 1/4 x 11 1/2 x 1-inch jelly roll pan. Line pan with parchment paper. Sift first 6 ingredients into large bowl. Whisk coffee, buttermilk, oil, eggs and vanilla in medium bowl. Add liquid ingredients to dry ingredients; mix just until combined. Transfer batter to prepared pan, spreading evenly. Bake cake until tester inserted into center comes out clean, about 20 minutes. Cool cake completely in pan on rack. Using small knife, cut around edges of pan. Turn cake out onto work surface. Peel off parchment. Trim tough edges. Cut cake crosswise into three 5x10 1/2-inch pieces. (Filling and cake can be made ahead. Keep filling refrigerated up to 2 days. Wrap cake layers in plastic and refrigerate up to 1 day.) Place 1 cake layer on platter. Spread half of filling over top. Top with second cake layer. Spread remaining filling over. Top with third cake layer. Pour lukewarm glaze over top and sides of cake, covering completely. Smooth sides with spatula. Refrigerate 2 hours. (Can be prepared 1 day ahead; cover and keep refrigerated.). Chocolate Glaze (Makes 3 cups): Bring cream to simmer in large saucepan over low heat. Add chocolate, whisk until smooth. Remove from heat. Stir in corn syrup. Cool glaze until barely lukewarm.
Preheat oven to 425°. Heat a small skillet coated with cooking spray over medium heat. Add onion; cook 6 minutes or until tender, stirring frequently. Spoon onion into a blender. Add buttermilk and process until smooth. Cool. Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (flours through herbs) in a food processor with a metal blade; pulse until the mixture resembles coarse meal. Add onion mixture; stir just until moist. Turn dough out onto a heavily floured surface (dough will be sticky), and knead lightly 5 times with floured hands. Roll dough to a 1/2-inch thickness; cut into 10 biscuits with a 3-inch biscuit cutter. Place on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes or until golden.
Heat oil in dutch oven over medium heat. Add beef,brown on all sides. Remove roast amd place in aluminuim foil. Saute onion,green pepper and garlic in dutch oven. Add tomato sauce and water stir to blend. Return beef to the dutch oven. Add mushrooms,salt and pepper. Reduce heat to low,cover,simmer 2 hours. Add veggies,cover and continue cooking 30 minutes or until tender. Cooking time is 2hrs.30.minutes.
Set oven at 325 deg F/ 160 deg Celsius. Thinly slice off the discoloured end of the endives. Cut each endive in two, lengthwise. If any leaves fall away, gather them and use them when wrapping in the bacon strips. Season each endive half well with ground nutmeg and white pepper. It is fine just to season the cut halves, because they fall apart easily when handled. Wrap each halved endive in one or two slices of bacon with a fatty rind -- you need that. Depending on the width of your bacon you might need only 1 slice. I used "back bacon", which has a lean part with a fatty edge. Put the bacon-wrapped endive halves in an oven dish, and spoon in the balsamic vinegar. Drizzle each wrapped half with drops of olive oil, and put a piece of foil loosely over the dish. Put in the pre-heated oven. After 15 mins remove the foil and bake another 30 minutes. While they're baking roughly crumble the blue cheese in chunks. Take the dish from the oven, divide the crumbled blue cheese among the 6 endive halves, and bake another 5 minutes or until the cheese starts collapsing and melting. Serve as a side dish with a simple chicken dish, a carb like basmati rice, and some sweetish veggie like butternut or sweet potatoes. The sweetish side dish complements the salty endives. The endives will still be slightly crunchy.
Place chicken on bottom of Crock pot. Pour broth over the chicken. Mix together the stuffing, soup, and water, and place on top of the chicken. Cook on low for 7 hours. Serves 4 Points 7 (If you have really large chicken breasts, the points would be a little higher.
Preheat oven to 350 Fahrenheit. In a 9" x 13" baking dish (I used a 9" round, I can't imagine the batter covering a 9x13 pan), arrange the eight pineapple rings on the bottom (I used 7). Put one cherry in the center of each ring. Place the pecans around the edges of the rings. Melt 1/4 cup butter in a small glass bowl for 30 seconds in the microwave. Stir in the brown sugar. Pour the mixture over the pineapple rings. Set dish aside. In a medium bowl, mix the flour, sugar, salt, baking powder, milk, 1/3 cup butter, egg, and vanilla. Beat for three minutes with a mixer. Then pour the mixture over the pineapple in the baking dish. Bake at 350 degrees for 35 to 40 minutes. Let the cake cool. Cut into pieces and flip them onto serving plates, or flip the entire cake over onto a serving platter and slice.
Mix flour, paprika, garlic powder, seasoned salt into a bowl. Place milk in another bowl. Add 1/2" olive oil and veggie oil mixed into deep skillet and set to medium/high. Lightly salt & pepper cubed steak, place in milk until it shows through the meat. Dredge in flour mixture and add to hot oil. Cook all cube steaks until golden brown. Remove from pan and place in 9 x 13 dish or pan. Drain all but a couple tablespoons of oil from the skillet, but keep the bits & pieces in the skillet. Cover the bottom of the skillet with flour and add onion soup mix to the skillet. Sprinkle with additional paprika, salt & pepper. Fill skillet 3/4 full with water and bring to boil stirring frequently until thickened. Pour over the cube steaks, seal tightly with foil and bake at 350 for 45 minutes to 1 hour. When you remove it from the oven, take the foil off and let it cool for a couple minutes. Serve with mashed potatoes and your favorite veggie and ENJOY!
Mixture:. Crumble Fruit Cake in a bowl. Add Copha. Add Liquid. Mix ingredients (Mixture should be moist, if to dry add more liquid, if to moist add more fruit cake). Make mixture into little balls. Topping:. Melt the white chocolate Add Melted Copha with chocolate and mix together. Cut decorations into small (mini) pieces. Putting it together. Place balls on serving plate or petite patty pans. Dribble a small amount of white chocolate on the top. Add the small decoration. Refrigerate until ready to serve.
Preheat oven to 350 degrees. Season chicken to taste. Heat oil in large skillet until hot. Fry each piece for about 4 minutes on each side or until done and set on paper towel to drain excess oil. Meanwhile, mix hot sauce and melted butter together. Coat each piece of chicken in sauce and place on a cookie sheet. Drizzle remaining hot sauce mixture over the chicken and bake for 10 minutes.
Place popped popcorn into a very large bowl, removing any unpopped kernels. In a medium microwave-safe bowl, combine sweetened condensed milk, brown sugar, crumbled candy bar and pudding mix; stir. Microwave on high 1-1/2 minutes or until boiling; stir. Cook on high 30 seconds, stir (mixture should be thickened). Pour over popped popcorn, mix until well coated. Form a ball with your hands that have been sprayed with non-stick cooking spray. Roll in graham cracker crumbs, if desired. Place on parchment paper or waxed paper; let stand at least 1 hour (they become less sticky as they stand).
For the broth: In a large stockpot, heat the oil over medium-high heat. Break up the duck bones and sear them on all sides until golden brown, about 5 minutes. Add the vegetables and continue cooking until caramelized, another 5 minutes. Add the spices and 16 cups water. Lower the heat and let simmer for about 3 hours. Let cool for about 15 minutes. Pass through a sieve and remove the fat. Pour the broth back into the stockpot and reserve for the duck noodle soup. For the duck soup: Add the vegetables, the soy sauce and noodles to the stockpot with reserved duck broth and simmer for 1 minute. To serve: Slice the duck breasts. Place the noodles in the center of a shallow bowl, top with sliced duck and pour some broth and vegetables into each bowl. Garnish with Thai basil and a slice of lime. Serve with spicy Sriracha sauce.
In a blender container, process 1 cup of water bananas and sugar until smooth. Pour into a large container and add the lemonade concentrate, orange juice, pineapple juice and remaining water. Cover and freeze. Remove from freeze for 2-3 hours. Just before serving, break up with a large wooden or metal spoon. Note: If punch is frozen to solid just allow to sit out on counter until is starts to melt and become slushy.
In a medium saucepan, combine the passion fruit pulp/juice and sugar. Bring to a boil over medium-high heat, simmer for 3-5 minutes. Strain if you prefer smooth texture and without seeds (not recommended), set aside to cool. Store in a sealed container in the refrigerator.
Melt butter in a skillet. Add brown sugar and diced rhubarb. To make the batter, cream shortening and sugar together. Add egg and beat. Sift flour; add baking powder and salt, sift again. Sift dry ingredients together and add alternately with milk. Pour batter over rhubarb and bake at 375 degrees for 40 to 45 minutes. Turn upside down on plate to serve. Serve with cream.
In a small bowl, combine peanut butter, soy or tamari, and brown sugar. Set aside. Prepare noodles according to packaged directions. Drain and set aside. In a medium nonstick skillet; heat water or broth over medium high heat. Add carrots and garlic; cook, stirring for 2 minutes. Add mushrooms, pea pods, scallions, and red pepper flakes. Saute until tender-crisp, about 2 minutes. Stir in peanut sacue. Cook until smooth and bubbly. Pour over hot noodles.
Pat brisket dry. Heat the oil over moderately-high heat until rippling and brown the brisket on all sides. Transfer it to a plate and season. In the remaining oil, saute onion and garlic for 3 minutes and add brisket, any juices that have accumulated on plate and wine. Bring to a boil and braise, covered, over low heat, for 3 hours and 30 minutes, or until it is almost tender. Let apricots, apples, raisins and currants plump in 1 1/2 cups hot water for 1 hour and drain fruit, reserving water. In a small, dry skillet, brown the flour over moderately-high heat, stirring constantly, and remove from heat. Add reserved water to brisket and whisk in browned flour. Add fruit and simmer, covered, 45 minutes, or until fruit is soft and brisket is very tender. Let cool, uncovered, for 30 minutes. Slice brisket very thin across grain and serve with fruit and sauce. It will be even more flavourful if chilled overnight and reheated in sauce over moderately-low heat.
Using an electric mixer on low , beat the eggs and sugar together. when thick and pale add cream and mix for 1 minute more. add sifted flour to the bowl and blend with a wooden spoon. peel and mash bananas and add them to the nuts and coconut. add mixture to the batter mix until all the ingredients are blended, do not overmix. grease 2 8 inch pans and bake at 350 f for 1 hour. it will be golden brown when done.
It is optional to soak the oats overnight in the water. I do soak them because it is easier for the body to access nutrients from soaked grain. Either way, in the morning, slice the banana (it might be helpful to let it thaw 10 minute if it's too frozen to slice easily- or use a paring knife). Transfer the banana slices to your smallest saucepan. If you soaked the oats, drain the water into the saucepan; if you didn't soak, just pour in the 1 cup water. Add the banana slices. Bring to a boil, then reduce heat to simmer and cover the pot for about 2-3 minutes, or until the banana is "bubbly" and very juicy-looking. At this point you can add the blueberries to simmer for 1-3 minute. In a cereal bowl, mix together the oats and bran, wheat germ or flax seeds. Sprinkle in whatever topping options you prefer. Now dump the boiled banana/berry stuff on top of the oat mixture. If there is still a lot of liquid on them, use a slotted spoon to scoop the banana/berries into the oats. Just add enough of the liquid to moisten the oats- adjust the consistency to your taste. Mix it all together well. Sprinkle it with wheat germ or flaxseeds if you like, and enjoy.
1. Put the ground beef in a bowl. 2. Shred potato finely & mix it with the meat. 3. Put a piece of bread in a small bowl and pour a little bit of water to soak. 4. Put in the microwave for 15-20 sec. 5. Spill any extra water left. Mix with the mixture, add salt & pepper ( or w.e. other seasoning you like). 6. Add the egg and mix everything together. 7. Make the mix into the size cotlets you would like and heat up the pan. 8. Flip so both side are golden brown. 9. Add warm water so it barely covers the cotlets & let it simmer on medium heat for 10-15 minute ( Egg can be taken out, if can't eat egg).
Preheat oven to 325 degrees. Place split roll, inside up, on a baking sheet. Bake until slightly browned. Remove from oven. Spread sauce on one half of roll and cover with turkey pastrami. Place kraut on the other half and cover with cheese. Return to oven and bake until cheese is melted. Serve hot. If using horseradish sauce, serve with dill pickle chips and mustard on the side. We have also used rye bread in lieu of rolls. Works well.
Heat oven to 400*.Line a shieet with parchment paper, set aside. Mix flour, wheat germ, brewer's yeast together in a medium bowl. In another bowl, combine oil and garlic.alternating add 1 cup chicken stock and flour mixture in 3 parts -- mix well until combined. Turn out onto a floured surface and knead about 2 minutes by hand. the dough will be sticky. Roll dough out to about 1/2" thick. Cut out shapes and place on prepared sheets. Bake 20-25 minutes, turn off oven, leaving oven door closed. Leave pan in oven for 1 1/2 hours or overnight. to allow the treats to dry. Store in refrigerator.