HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small skillet, saute onion in butter. In a large saucepan, combine boiling water with bouillon cubes. Add zucchini, herbs and seasonings, and the sauteed onion, along with the butter. Simmer until zucchini is tender. Remove and discard the bay leaf. (Don't forget this step, because if the bay leaf goes through the blender, it will spoil your soup!). Remove saucepan from stove and puree soup in blender, a few cups at a time. (Don't fill blender more than half full, and keep the lid on at all times. Hot liquid can be dangerous in a blender! Alternatively, you may be able to blend the soup in the pan by using a hand-held stick blender.). Return puree to saucepan and stir in milk. Reheat slightly, but don't boil.
Beat the eggs in a mixing bowl and add the chocolate milk to it. Beat until well mixed. Pour this into a pie plate. Put half the butter or margarine (1 tbsp.) in a skillet and heat over medium-high heat. Dip one slice of the bread into the egg mixture and turn the bread over to coat the other side. Place the coated bread in the skillet and repeat with antoher slice. Cook until the bottoms are browned and then turn the slices with a spatula and cook until the other side is browned; remove to a serving plate. Put the remaining butter or margarine in and repeat the cooking process. Sprinkle with powdered sugar and top with cherry pie filling or syrup if you like. (I like whipped cream)!
Put the vegetables and the cheese in a bowl and mix them well. Make the sauce with all the ingredients mentioned above, from pepper to oil and stir well. Pour the sauce over the salad and mix well. Peel the eggs and cut them into slices. Cut the tomatoes and use them together with the eggs for decoration. Sprinkle the chives over the salad.
Preheat the oven to 375F; spray a 10-inch tube or bundt pan with cooking spray. To make the cake: Sift together the flour, baking powder, baking soda and cinnamon; set aside. Beat the brown sugar and butter in a large bowl with an electric mixer until fluffy. Add the eggs and beat well. Combine the bananas, milk and rum in a small bowl. Add the flour mixture alternately with the banana mixture to the batter, beating at medium speed after each addition. Pour into prepared pan, spreading evenly. Bake for 1 hour or until wooden pick inserted in center of the cake comes out clean. Cool in the pan for 15 minutes. Remove from the pan to a wire rack; cool completely. To make the glaze: Combine the confectioner's sugar, rum and butter in a small bowl, mixing until smooth. Drizzle over the top of the cake.
Pour tomatoes into blender or food processor. Add basil, tarragon, salt, pepper and crushed red pepper. Puree until smooth. Melt margarine in large frypan. Saute garlic over medium heat 1 minute. Add chicken breasts, saute, turning once or twice until golden on both sides. Turn chicken fleshy side down and cover with tomato mixture. Bring to a boil, reduce heat and simmer 15 minutes until tender. Remove chicken and place fleshy side up, in a warm oven proof dish. Stir parsley into sauce and spoon over chicken breasts. Sprinkle with Mozzarella. Place under heated broiler 1 minute just until cheese melts.
Mix the ingredients for the salad in a bowl. Mix the ingredients for the dressing in a separate bowl. Pour the dressing on the salad and mix well. Add salt and pepper to your liking. Refrigerate the salad at least 4 hours, overnight is best.
Saute the onion and garlic in a large pot or Dutch oven. Add the tomatoes, mushrooms, zucchini and eggplant. If the eggplant slices are large, quarter them. Saute till soft. Add the rice and broth. Bring to a boil, then down to a simmer. Stir. Add the marinara sauce. Simmer till the rice is softened. Shave parmesan on top before serving.
1. Slice thin slices lengthwise from one side of the mango until you reach the pit, then repeat on the other side. Repeat with other mango. 2. Arrange slices prettily on a platter, squeeze leftover pits over them to release more mango juice, then drizzle with lime juice. Eat both peel and flesh.
In medium to large pot, pour water over blueberries. Simmer mixture until desired shade is reached. Strain berries from mixture and cool to room temperature. Add wool. Place over low heat and gradually increase temperature of mixture until it is just simmering. Simmer until desired shade is reached. Immerse wool into a pot of plain water that is nearly as hot as the dye bath. Rinse again in another pot of plain water that is a bit cooler than the last pot. Continue immersing the wool in gradually cooler pots of water until the water is clear after the wool is immersed in it and the wool is slightly warm. Remove excess water by gently pushing the wool with your hands and then blot dry with a clean towel. NOTE: This book has several dye recipes for use with or without mordants. If you would like a recipe for a different color, send me a 'zaar mail and I will post it for you.
Muddle the fruits together in a highball glass. Add all other ingredients. Top with ice. Stir. Do not strain.
Preheat oven to 350 degrees F. Cook yams in boiling water long enough to soften, but still firm. Peel and cut into 1/2" slices. Peel and core apples; slice thinly. In a butter casserole dish, altenate layers of yams, apples and pineapple, dotting with butter, sprinkling with cloves and sugar--until all are used. Pour Amaretto over all. Cover and bake for 30-40 minutes or until apples and sweet potatoes are tender.
Preheat oven to 350 F. Cook and drain the noodles. Meanwhile, Brown the meat, (not any that is precooked) drain. Drain and wipe the pan. Add oil and heat. Saute the Bell Pepper and Onion 'til the onion is translucent. Mix together all except the corn chips. Pour into a 2 qt. casserole dish At this point you can cover the dish with plastic wrap and put it in the fridge to be baked later. Top evenly with corn chip crumbs. Bake 35- 40 minutes.
In a small bowl, mix topping ingredients. Cover and refrigerate 2-4 hours. Meanwhile, heat oven to 400 degrees. Cut each wonton skin in half into two triangles. On 2 large ungreased cookie sheets, arrange wonton skins in a skingle layer. Sporay wontons with cooking spray. If desired, sprinkle with kosher salt. Bake about 6 minutes or until crisp; cool. In 1 quart saucepan, mix brown sugar and cornstarch. Gradually beat in remaining ingredients with wire whisk. Cook over medium heat about 5 minutes, stirring occasionally with wire whisk, until thick. Cool to room temperature, about 20 minutes. In medium bowl, beat cream cheese and milk with electric mixer on medium speed. Spread on serving platter at least 10 inches in diameter. Just before serving, spoon topping over cheese; drizzle with sauce, and sprinkle with cashews and green onions. Serve with crisp wontons.
Heat the oil in a large pot and brown the meat. You may have to do this in more than one batch so that the meat is browned and not just boiled in its juices. Add enough hot water to cover the meat. Add everything except the veggies and simmer for at least 1 1/2 hours. After simmering, add veggies and cook till veggies are soft. When veggies are done: mix 1 3/4 meat juice, 1/4 cup water and the flour till smooth. Stir into the stew and stir for 3 minutes or until thickened. Serve with biscuits.
Mix oleo, eggs and sugar. Beat Well. Add 1 lb. can Hershey's chocolate syrup and. 1 cup plus 1 tablespoon of flour. Spread into a 11 x 15 cookie sheet. Bake at 350 for 30 minutes. Cool and Frost.
Mix cottage cheese and jello until thoroughly blended. Add drained fruit cocktail. Mix in any additional fruit and mini marshmallows if desired. Add cool whip and stir.
Lemon Basil: Combine melted butter, lemon juice and dried basil. Mustard: Combine melted butter, prepared mustard, sugar, and salt; whip well. Garlic: Combine melted butter, minced garlic and pepper. Horseradish: Combine melted butter and prepared horseradish. Parsley: Combine melted butter and chopped parsley. Cheesy Basil: Combine melted butter, Parmesan cheese and basil; brush on just before serving. Southwestern: Combine melted butter, lime juice and chili powder; brush on just before serving. Lemon Honey: Combine melted butter, honey and lemon juice; brush on just before serving.
Combine fresh lemon juice, honey, vanilla, and warm water in mixing bowl. Use whisk to blend ingredients. Pour lemon juice mixture into a large pitcher. Add chilled sparkling water or club soda, whisking to combine. Set pitcher in freezer for 5 minutes to cool quickly. (do not freeze). While lemonade is chilling, choose your flavor or combination of flavors of sorbet. Using a melon baller, scoop out 4 to 5 mini scoops. Place mini sorbet balls inside each glass and pour sparkling lemonade on top.
In a bowl measure out Rice Krispies and craisins. Set aside. Melt margarine in a separate bowl. Add marshmallows to margarine and melt. Add rice Krispies and Craisins to marshmallow mixture. Press into a greased 9x13-inch pan. Refrigerate and cut into squares.
Scrub, then bake the potato in the microwave, about five minutes. While potato is baking, chop crabmeat into small pieces; add mayo, mustard, lemon juice, garlic, salt and pepper (and horseradish, if you like; could also use sour cream in there as well). Mix the crab mixture well. When potato is done cooking, cut out top portion, scooping out insides of potato (leave about 1/4" potato to help shell remain stable) and placing them into the crab mixture bowl. Mush the potato into the crab mixture, stirring well. Melt 1 rounded tablespoons butter and stir into crab and potato mixture. Pile crab and potato mixture into empty potato shell. Sprinkle crushed potato chips on top. Bake at 350* for about 15 minutes, or until potato chips start to brown. Enjoy!
In a mixing bowl, blend sugar and oil. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin. Transfer to a greased 12-cup fluted tube pan. Bake at 350 for 60-65 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar. Yield: 12-16 servings.
Cut a thin slice off the top and bottom of grapefruits with a small serrated knife. Working from the top of the fruit to the bottom, follow the curve of the fruit to cut away peel and white pith. With a paring knife, slice along one side of a segment, separating it from the thin membrane. Slice down the other side to remove the whole segment. Repeat with remaining segments. Work over a bowl to catch juices. Set aside. In a large saucepan combine water, honey, sugar, grapefruit zest, ginger, cinnamon sticks and star anise. Bring to a boil, stirring to dissolve honey and sugar, then reduce heat and simmer, uncovered, 10 minutes. Add grapefruit segments and juice and cook at a very gentle simmer for 2 to 3 minutes. Remove fruit with slotted spoon and set aside. Bring poaching liquid back to a boil and boil until mixture is reduced to about a cup of syrup. Spoon syrup over grapefruit segments and chill for a least an hour before serving.
Arrange broccoli in a steamer basket over boiling water. Cover and steam 4 minutes or until crisp-tender. Plunge the broccoli into cold water to stop the cooking; drain. Heat butter in a large nonstick skillet over medium heat 2 to 3 minutes or until melted. Add broccoli, pecans, salt and pepper. Cook, stirring gently, 2 to 3 minutes or until thoroughly heated.
Remove any unpopped kernels and discard. Divide the popcorn into four microwavable bowls. Sprinkle each with desired amount of chili powder, then equal amounts of olives, green chilies and grated cheese. Microwave 1 bowl at a time on HIGH for about 1 minute or until the cheese melts (if the cheese melts unevenly then rotate the plate).
Preheat oven to 350°F Line 12-cup muffin pan with paper liners. In a small bowl, whisk flour, cocoa powder, baking soda, and salt. In a large bowl, with electric mixer on medium speed, beat sugar, mayonnaise, and vanilla extract until combined. Beat in flour mixture in thirds, alternating with water, until blended. Beat 1 minute, scraping bowl occasionally. Divide batter evenly among muffin cups. Bake 22 to 24 minutes, or until a toothpick inserted in cupcakes comes out clean. Let cool in pan 5 minutes before removing to wire rack to cool completely. Top with frosting.
Soak saffron in hot water. Cook potatoes in salted water until tender but still firm, drain and set aside. Heat oil in a large heavy bottom saucepan, add onion, turmeric, coriander and cumin. Cook over low heat for 5 minutes or until onion is soft. Add potato, broth, and garlic, then bring to a boil, reduce heat and simmer 10 minutes. Add saffron water and raisins and cook 10 minutes or until potato is soft and the sauce is reduced and thickened. Stir in the parsley and cilantro.
Preheat oven to 375°F. Combine first 5 ingredients in a saucepan. Gently boil for 15 minutes or until syrupy. Place shredded wheat halves in a single layer in a shallow baking pan; drizzle with butter or margarine. Bake in oven 10 minutes or until lightly browned, stirring once. Sprinkle half of the nuts over the bottom halves of the biscuits & drizzle with half of the warm syrup. Replace top halves & drizzle with the remaining syrup. Spoon excess syrup over biscuits until absorbed. Top with remaining nuts. Serve warm topped with whipped cream.
In a large bowl combine, Chicken soup, Diced green chiles, Shredded cheese, Cooked chicken meat. Set aside. Lightly fry all the corn tortillas. In a 13x9 pan alternate layers of tortillas and combined ingredients, top with sliced olives. Bake at 375 for 40 minutes or till lightly brown on top.
For the salsa:. Combine papaya, mango, red pepper, red onion, cilantro, lime rind and juice. Let stand at room temperature at least 30 minutes before serving. Prepare grill to medium heat. For the burgers:. Combine 1 cup onion , breadcrumbs, sweet and sour sauce, red pepper,jerk seasoning,and egg white. Stir well. Add turkey; mix well to combine. Divide turkey mixture into 4 equal portions, shaping each into a 1-inch-thick patty. Cover and refrigerate 20 minutes. Lightly coat patties with cooking spray; place on a grill rack coated with cooking spray. Grill 7 minutes on each side or until done. Cut rolls in half horizontally. Place rolls, cut sides down, on grill rack; grill 1 minute or until lightly toasted. Place 1 patty on bottom half of each roll; top with 1/2 cup salsa and top half of roll.
In a small pot, heat the strawberries and syrup. Sprinkle the gelatin over the strawberries and stir until the gelatin is dissolved. Remove from heat and cool. Put egg whites in a medium sized bowl and beat with an electric mixer until frothy. Add the sugar a little at a time while continuing to beat the egg whites until they form stiff peaks. In a separate larger bowl, beat the whipping cream until stiff peaks form. Place the cooled strawberry mixture in a blender and blend. Add about 10 mint leaves and 10 basil leaves and blend. Adjust to taste. Pour half the strawberry/herb mixture and half the egg whites into the whipped cream and fold together. Pour the rest of the strawberries and egg whites in and fold. Ladle the mousse into serving dishes and chill before serving, about one hour. A mint leaf makes a nice garnish.
Mix sugar, 1 tablespoon biscuit mix, dry milk, and cinnamon in the small bag. In a bowl, mix the remaining biscuit mix with brown sugar, and cut in shortening. Label the large ziploc"cobbler base, add 1/4 cup water at camp". Close it. Label the small bag"topping mix, add 4 handfuls berries". At camp, add the water to the base and mix. Put in a greased dutch oven. Toss berries in bag with topping and spread on cobbler base. Cover tightly and cook in coals or on grill for 30-40 minutes.
Combine plums, sugar, anise,cinnamon sticks and vinegar in saucepan. Bring to boil, stirring gently until sugar has dissolved. Cook then gently for 5 - 6 minutes until plums are tender. Serve as desired.
Preheat oven to 375 degrees. Place chops in baking pan w/ 1/2 cup of water.Season chops to your liking. Let pork chops bake for 30 minute Then pour 24 oz cream of mushrooms on chops. While chops are baking, boil 4 cups of rice for 20 minute Sautue 8 oz of mushrooms w/ 1/2 of a sweet onion in 6 Tbs of butter. Boil 8 oz of broccoli cuts for 5 minutes Then remove chops from the oven/. Pour excess cream of mushroom on rice, then mix sauted mushrooms, onion, broccoli with rice.
Mix 1/3 cup warm water and 2 T sugar in small bowl. Sprinkle dry yeast over mixture and stir to dissolve. Let mixture stand until foamy, about 10 minutes. Mix flour, lemon zest and salt in large bowl. Add 10 tablespoons unsalted butter and rub in with fingertips until mixture resembles coarse meal. Add yeast mixture and egg and stir until soft dough forms. Turn out dough onto lightly floured surface. Knead dough until smooth, about 5 minutes. Grease large bowl. Add dough, turning to coat. Cover dough with plastic wrap and let rise in warm draft-free area until almost doubled in volume, about 1 1/2 hours. Lightly dust two 12-inch pizza pans or heavy large baking sheets with flour. Punch dough down and divide in half. Roll out each piece on lightly floured work surface to 12-inch diameter round. Transfer each dough round to prepared pan. Brush with melted butter. Sift 2 tablespoons powdered sugar over each. Let stand 1 hour. Preheat oven to 425°F Bake galettes until golden brown, about 12 minutes (galettes will not rise). Cool slightly. Sift additional powdered sugar over galettes and cool completely. Cut galettes into wedges and serve.
Combine 1-2 gallons water, salt, sugar, peppercorns, thyme, rosemary, sage and bay leaves in large pot over medium heat. Stir to dissolve salt and sugar and bring to a boil. Take the brine off the stove and cool down to room temperature. Mix brine and ice water in a large stockpot or brining bag. Place rinsed and thawed turkey breast side down in brine and cover or tie up brining bag. Place inside of cooler and fill cooler with ice (can also be refrigerated) for 8-24 hours, turning the turkey once half way through. Be sure to drain and rinse well once removed from the brining liquid. Roast or smoke as you normally would.
In food processor, puree beans until coarse. Add in milk, egg, margarine and vanilla and puree until nice and smooth, scrape down sides a few times. Put aside. In large bowl combine the flour, cocoa, sugar substitute, baking powder and salt. Pour bean mixture over flour mixture. Stir to combine. Scrape batter into parchment paper lined 8-inch square baking pan, smoothing top. Sprinkle with pecans. Bake in 350F oven for about 18 minutes or until cake tester or toothpick inserted comes out clean. Let cool on rack.
Break pasta into 2 inch pieces and cook according to package directions. Drain and rinse with cold water. In a large bowl mix eggs, Parmesan cheese, sour cream & cottage cheese. Add pasta and mix thoroughly. Put pasta mixture in a lightly greased 9X13 pan. Mix spaghetti sauce and cooked hamburger. Spread on top of the pasta mixture. Bake in 375 degree over for 30-45 minutes until hot and set in the middle. Sprinkle with grated cheese and bake another 10 to 15 minutes or until cheese is melted.
Preheat the oven to 475°F. Heat 2 teaspoons olive oil in a medium saucepan over medium-high heat. Add the pancetta and saute for 8-10 minutes, or until fat had rendered and the pancetta is crispy. Add the shallot and saute 2 minutes longer. Stir in the sherry vinegar, maple syrup, and brown sugar. Bring to a boil, then lower the heat to medium and simmer to reduce the liquid by half. This will take 20-25 minutes. While the glaze is reducing, toss the brussels sprouts with the remaining 3 tablespoons olive oil and salt. Stir to coat evenly coat. Arrange them on a baking sheet in a single layer and roast 20-25 minutes. Toss the brussels sprouts with the glaze and serve hot.
Heat oven to 350 degrees. Mix peanut butter and sugar until creamy. Beat egg and add baking soda. Add egg mixture to peanut butter mixture. Mix well. Drop by teaspoonfuls onto ungreased baking sheet, 2" apart. Dip a fork in sugar and make a criss-cross pattern on the cookies. Bake until slightly browned, but still soft to the touch, about 10 minutes. Let cool on cookie sheet for 2 minutes. Transfer to wire rack until cooled.
Coat meat with flour. In a Dutch oven, brown meat on both sides in 2 tablespoons olive oil. Season with salt and pepper. Add 2 cups of sliced onion. Combine 1/4 cup each of water and ketchup, 1/3 cup dry sherry, 1 large clove garlic, minced, 1/4 teaspoon each of dry mustard, marjoram, crushed rosemary, thyme and 1 medium whole bay leaf. Add to pot, simmer covered for 2 hours or until tender. Remove meat to platter. Discard bay leaf. Add 1/4 lb. fresh mushrooms. Blend 1/4 cup cold water with 2 tablespoons flour. Stir into juices. Cook and stir until thickened and bubbly. Pour gravy over roast and use the rest for wide egg noodles you have cooked and drained. I usually double the gravy.
Combine onion, lemon juice, oregano, paprika and garlic and puree in a small food processor blender. Add olive oil and process until well mixed. Combine chicken and marinade in a resealable plastic bag or other container so that chicken is completely covered (I just put it in a bowl and toss it periodically). Let marinade for at least 30 minutes, but longer is ok, too. Remember, because the marinade has oil in it, the oil will rise to the top so you may have to keep stirring it if you want to let it sit longer. Thread chicken pieces onto skewers and grill on direct medium heat for approximately 8 minutes per side, depending on preference and grill heat. I usually have my grill up to high, so the chicken only takes about 12 minutes total.
Heat oven to 400 degrees with rack in the middle. Linea baking sheet with parchment paper. Cut eggplants in half lengthwise and score flesh sides in a crosshatch pattern with a small sharp knife. Brush with 1 tablespoon of oil and season with generous pinch of salt and pepper. Arrange eggplant cut-side down on prepared baking sheet and bake, rotating pan once halfway through, until tender. About 45 to 50 minutes. Transfer baking sheet with roasted eggplant to wire rack. Turn eggplant halves cut-side up; let cool 5 minutes, then scrape eggplant flesh from skins; discard skins. Place flesh in a fine-mesh sieve set over a bowl; let drain 10 minutes. Discard liquid. Bring a large pot of salted water to a boil. In center of cutting board, mound parsley, pine nuts, garlic and oregano; finely chop mixture together. In a large skillet, heat remaining 3 tablespoons oil over medium-high heat. Add parsley mixture, reduce heat to low and cook, stirring frequently, 3 minutes. Stir in eggplant and cook 1 minute more. Remove skillet from heat. Cook pasta in the boiling water until al dente; drain and transfer to a large serving bowl. Add eggplant mixture and cheese; toss to combine well. Adjust seasoning to taste. Serve immediately.