HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together the sugar, salt, and curry powder. In a medium skillet, heat the butter SLOWLY. Don't just throw the butter into a hot skillet or it'll brown, and you don't want that. You do, however, want to get the skillet good and hot so as to actually sear the scallops. You'll know it's ready when the butter begins to get bubbly. As your butter's heating up, roll each scallop in the sugar/salt/curry mixture. Coat all sides. If your butter's not hot enough yet, put them on a plate and wait until it's hot enough. If you put them into the skillet and it's not hot enough, your coating will not caramelize and it'll slide right off the scallops! Sear the scallops for about 3-4 minutes on each side. With tons, transfer scallops to a plate when done; cover with aluminum foil. Leave the butter in the skillet. Reduce heat on the skillet to medium (still bubbly, but not searing temp) and add the sour cream. Stir thoroughly and constantly as it cooks down into a sauce. Put the scallops over rice. Drizzle sauce over scallops. Sprinkle chopped cilantro over entire dish. Bask in the compliments you'll get from your dinner guests.
Cream cheese until soft and add mayo gradually. Mash eggs as smooth as possible and mix all ingredients.
In a large bowl, combine first five ingredients; set aside. In a microwave-safe bowl, heat chips and oil at 70% power for 1 minute, stirring once. Microwave on high for 5 seconds; stir until smooth. Pour over cereal mixture and mix well. Spread onto three waxed paper-lined baking sheets. Cool; break apart. Store in an airtight container. Yield: 5 quarts.
Dissolve yeast in the warm water. Add milk, sugar, salt, butter, eggs, and half of the flour. Using an electric mixer, beat for 10 minutes. Add remaining flour; blend in with a wooden spoon (or use a dough hook) until dough is smooth and elastic. Cover with plastic wrap and let rise in a warm place for about 1 to 2 hours, or until doubled in bulk. Punch down. Cover and refrigerate overnight. Punch down dough; form a flattened ball. Knead in the cheese until pieces are well distributed throughout the dough. Shape into a round ball. Place in a buttered 8-inch pie plate. Let rise until doubled in bulk, about 1 to 2 hours. Preheat oven to 375°. Bake for about 30 minutes, until nicely browned. Loaf should sound hollow when rapped on the bottom. Brush with a little melted butter while still hot. Remove from pie pan and cool on a rack.
Dice peppers and onion. Saute peppers onion and garlic in small amount of olive oil until cooked (leave slightly crisp). Set aside. Open beans and corn. Empty into strainer and rinse. In large pot or crock pot, combine ALL ingrediants (except for optional topper and serving ingrediants). Simmer on low until heated and serve! Serve in bowl, or wrap in tortilla. **Recipe is vegan if not served with cheese or sour cream. Healthy, delicious, and full of protien!
melt butter. Cook all vegetables 3-5 minute. Add Salt and pepper and transfer to ovenproof bowl. Combine cheese, butter, crumbs and parsley. Top vegetables evenly with cheese mixture. Bake 15 minutes or until vegetables are tender and topping is golden. This dish can be prepared ahead of time and reheated just before serving.
Peel and cut potatoes into medium chunks. Boil potatoes until soften. Mash potatoes and set aside. Mince onion and saute in a fryin pan. Add ground beef in the pan and saute. Mix mashed potato and onion and beef in a bowl. Season with salt and pepper and mix well. Make flat and oval-shaped pieces about 3" in diameter and 3/4" thick (a little bigger that a cookie). Coat each piece with flour. Dip in beaten egg. Coat with panko. Fry in 350 F oil until brown.
Grease pyrex square or rectangular casserole with butter. Cut 8 Twinkies in thirds lengthwise, and put one layer on the bottom of the casserole. Beat egg whites, with the cream of tartar and sugar, adding vanilla. Melt chocolate chips in the top of a doubleboiler. Add egg yolks to chocolate, slowly, continuing to stir overboiling water. Fold chocolate into egg whites. Spread over Twinkies, then sprinkle with about half of the nuts. Layer on more twinkies, more chocolate, more nuts. Continue layering. Top with whipped cream and a single whole Twinkie. Chill and serve.
Whisk buttermilk, olive oil, lemon juice and mayonnaise in a small bowl until mixture is smooth and well blended. Blend in remaining ingredients. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes. Correct seasoning and allow to come to cool room temperature before serving.
Toss the lamb in the flour and shake away any excess. Heat the oil in a large baking dish and add the lamb in batches and cook until browned all over, drain on paper towel. Return the lamb to the dish and add onions, garlic, tomatoes, port, wine and stock, cover and bake in a moderate oven (180D C- 350d F) for about 2 hours until the lamb is tender. Remove the lamb from the dish and keep warm and simmer the pan juices over medium heat until slightly thickened. Serve the lamb with the pan juices and sprinkle over the parsley or basil.
Preheat oven to 325°F Spray a standard bread pan with cooking spray. I use an aluminum bread pan. Mash bananas and lemon juice in a bowl. In a seperate mixing bowl beat eggs, sugar, and vanilla until well combined. Add oil and mix for about 10 strokes. Add bisquick and mix vigorously. Mixture will be very thick and some lumps will remain. Add banana mixture and mix vigorously again. Some lumps will remain. Pour batter into greased bread pan. Bake for 1 hour and test. Continue in ten minute intervals until a tooth pick inserted comes out clean. Whether you use a glass or metal bread pan will impact the cooking time.
In the insert of the crockpot, whisk together beef broth, soy sauce, brown sugar, sesame oil, and garlic. Place slices of beef in the liquid and toss to coat. Cover with lid and cook on low heat for 4 hours. After 4 hours whisk together cornstarch and water in small bowl. Pour into crock pot and stir to mix well. Add the broccoli and gently stir to combine. Cover with lid and cook 30 minutes on high to cook broccoli and thicken sauce. Serve over warm white rise.
Brown bacon and chicken pieces in large saucepan. Mix cream, mustard, water, and cornflour in jug and add to chicken and bacon. Let simmer for 5-10 minutes or until chicken is cooked through. Add spring onions and simmer for a further 2 minutes or until sauce has thickened.
Mix all ingredients except flour together in a bowl. Using a hand blender, blend until well mixed. Add flour and mix well. Should have a not too wet consistency otherwise add a bit more flour. Heat a pan and add a little peanut oil or grapeseed oil. Forming little patties fry on each side until golden.
Heat oven to 350°. Season fillets with salt, pepper, garlic and lime juice. Let marinate for 20 minutes. Meanwhile, grind banana chips in a blender, using the pulse button. Dredge fillets in flour, egg and banana crumbs. Place on a wire rack on a baking sheet and spray lightly with cooking spray on all sides. Bake for 20 to 30 minutes, depending on thickness of fillet (I like my fillets thick 3/4") make sure that you do not over bake.
Preheat oven to 180°C Combine flour the flour, mixed spice,diced apricots, pistachio kernals and the sugar in a large bowl. Add the margarine, eggs, lemon juice and vanilla essence and stir until well combined. Spoon the mixture into a greased and lined lamington tin and bake for 30 minutes at 180°C or until golden brown. Whilst still warm, glaze the slice with melted apricot jam.
Carefully layer the tia maria, creme-de-menthe, and bailey's irish cream, in that order, into a sherry glass, ensuring they don't mix.
peel and dice sweet potatoes. add juice from pineapple can to sweet potatoes, saute at med-high, in butter and pineapple juices, cook till fork tender. add remaining ingredients to pot and cook 5 minutes until fully blended. salt and pepper to taste. serve as a side dish or add whipped cream for dessert or add soup (see above comments) and/or fruit ingredients.
Position a rack in the middle of the oven and preheat to 375 degrees. Have an 8-cup baking dish ready. Put the flour on a large plate and season it generously with salt (about 1/2 teaspoon) and pepper. Use paper towels to pat the chicken pieces dry. Dip the chicken pieces in the flour and shake off any excess. Spread the chicken on a clean plate and set aside. You will have left over flour. In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the onions and cook until they soften, about 10 minutes, stirring often. Remove the onions to a clean plate and set aside. Heat the remaining 2 tablespoons oil in the skillet over medium-high heat. Cook the chicken pieces until they are lightly browned , about 6 minutes, turning the chicken with tongs to brown evenly. Reduce the heat to medium and return the onions to the pan. Add the garlic and oregano and cook for about 2 minutes, stirring constantly. Add the paprika and cook for about 1 minute, just until you smell paprika. Add the chicken broth and tomato paste and stir to dissolve the paste. Cook, uncovered, for about 15 minutes, adjusting the heat to keep the sauce bubbling gently, until the chicken is opaque throughout and the sauce thickens slightly. Transfer the filling to the baking container. Bring 3 quarts water to a boil in a large pot. Add a sprinkling of salt and the egg noodles. Cook the noodles for about 7 minutes, or until they are tender. Drain the noodles, put them in a large bowl, add oil and stir them together. Season with salt and pepper. Use a spoon to spread the noodles evenly over the filling. Bake for about 35 minutes or until the noodles are lightly browned on top. Use a large spoon to scoop out servings of noodles and filling.
Cook tortellini according to package directions (I use the fresh tortellini that are tri-colored). Make sure to cut the broccoli into bite sized florets. I also lightly steam them before adding to the salad. In a large bowl mix together tortellini, broccoli, chopped parsley, pimento, UN-DRAINED artichoke hearts, green onions, basil and garlic powder. Add Italian dressing (I use Bernsteins Restaurant Recipe Italian or Newman's Own); stir to mix. Refrigerate until serving time. Just before serving, stir in olives, cherry tomatoes that have been cut in half, and parmesan cheese.
Crumble and fry pork sausage, stir and separate meat so it will fry in small little pieces. Remove from heat drain and rinse with hot water, drain water from sausage. Place drained sausage in fry pan add onion, green chili's and tomatoes, heat on medium temperature just until sausage and vegetables are heated through, stir frequently. Measure 2 cups of eggs and beat. Add the eggs to the pan with the sausage mixture. When cooked remove from heat. Cover and store the sausage mixture that is not used and refrigerate. It will keep for several days for your next breakfast. In the middle of one flour tortilla shell place one slice of cheese in the middle. Spoon one - two tablespoons of the egg mixture and roll up the shell. Place on platter and cover with plastic and pop in microwave just long enough to heat and melt cheese. Serve with your favorite taco or Picante sauce. You will find these are milder and relay great for breakfast. I like to place sour cream and little avocado in mine.
Wash and dry chicken. Place in slow cooker. Combine remaining ingredients. Pour over chicken. Cover. Cook on high 1 hours Reduce heat to low, cook 6-7 hours. (Again, I wanted to start this in the morning and have it for dinner that evening, so I cooked it only on low for about 9 hrs and it turned out perfectly--fall off the bone tender. I think you can adjust times as you see fit.).
Spray grate of outdoor grill and utensils with grilling spray. Preheat grill to medium heat according to manufacturer's directions. Spray large skillet with grilling spray; heat over medium-high heat. Add mushrooms and onion; cook 8 minutes or until tender, stirring occasionally. Remove from heat. Stir in stir fry sauce; set aside. Sprinkle steaks with seasoned salt and pepper. Grill 10 minutes or until medium done (160°F), turning over after 5 minutes. Transfer steaks to serving plates. Spoon mushroom mixture evenly over steaks.
Grill the bacon. Mix mayo and mustard and spread over the bread. Fill with layers of bacon, lettuce, tomato and avocado. Enjoy this tasty snack.
Salt and pepper the chops to taste. Place the chops in a large glass or plastic container Pour the marinade over the pork chops, make more marinade if needed. Marinade over night, turn once. Remove the chops from the marinade. Let the oil drip off and wipe off the garlic and rosemary leaves. Place on a smoker preheated to 225 degrees. Smoke until just done. 160 degrees.
In large bowl, mix ground chuck and onion soup mix together with hands. Make small to medium meatballs. Lightly brown in fry pan on low to medium heat. After browning place a paper towel on a plate and place meatballs. In a sauce pot mix chili sauce, bbq sauce and brown sugar. Put meatballs in sauce and let simmer on low for 30 to 45 minutes. To serve put meatballs in a crockpot on low heat and place on a table for guests to help themselves.
Cook onion in the oil in a large saucepan for 5-7 minutes or until tender. Add the remaining ingredients except salt and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes or until vegetables are tender. Remove bay leaf. Season to taste with salt and pepper. Serve hot.
In a small bowl, combine all dry ingredients. Mix well and place in a sandwich-size ziplock bag and seal. Place sealed bag in a mug. Make sure the mug holds a volume of at least 1-1/2 cups. Decorate mug and attach a gift tag with the following directions on how to prepare the cake. The gift tag should read: Gingerbread Cake. Then list the ingredients under Gift Tag Directions above, followed by these instructions. "Preheat oven to 350 degrees F. In a small bowl, place Gingerbread Cake Mix from bag. Add molasses, egg and warm water and blend until thoroughly mixed, about 1 minute. Pour mixture into lightly greased mug. Bake in oven for 20 minutes. Enjoy!".
Melt butter in pot, add onions and cook gently for 10 min without coloring. Add carrots, potatoes, turnips, celery and stock to the pot. Bring to a boil, cover and simmer gently for 1 hour. Remove from stove and blend until smooth, return to the pot. Squeeze the roasted garlic from the skins, mash into a pulp and add to the soup with the honey. Season to taste and serve.
Remember to wear some disposable gloves when working with jalapeno peppers-- and don't touch your face! If you don't have any plastic gloves, I have slipped my hands into baggies to protect them from the oils that can really burn and sting for hours. In a medium bowl, mix the cream cheese, and pepper jack cheese. In a pot of barely simmering water, blanch the pepper halves for 2 minutes, drain and dry thoroughly. Spoon mixture into the jalapeno pepper halves. Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes. Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated. In a medium skillet, heat the oil to 365 degrees F (180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.
1.Prepare instant potatoes as directed on package and put in the fridge to cool. 2.meanwhile put 2 cups flour into a large bowl and make a hole in the middle of the pile of flour. 3.add the 2 eggs to the hole and wisk them well with a fork. 4.next add the mashed potatoes to the middle and start mixing with your hands until a very sticky dough has formed.If it sticks to your hands thats okay dont add more flour. 5.next on a well floured surface dump out dough and start kneeding until dough is firm enough to roll. 5.cut dough into 8 equal sections. 6.Roll each section out like a long sausage about 1/2-1 inch thick.Make sure to keep dough well floured so they dont stick together. 7.next cut the long dough with a knife into 1/2 inch pieces,they dont have to be exactly the same size. 8.lay them out on a cookie sheet thats been covered in parchment paper. 9.if your not making them right away put them in the fridge for up to 2 hours. 10.on the stove heat a pot of water till its boiling. 11.drop about 25-30 gnocchi's in at a time and when they float on the surface there done.it might only take 30 seconds so keep a close watch.Make sure not to put all the gnocchi into the pot at once because they will all clump together. 12. when they've floated to the top scoop out with a strainer and transfer to a large serving dish,cover with tinfoil to keep warm and repeat until they are all cooked. poor over your favorite sauce sprinkle with parmesan cheese and enjoy!
Boil potatos until tender. MIX mayo, chives and vinegar in large bowl until blended. ADD potatoes and remaining ingredients; toss to coat.
Mix seasonings with melted butter and coat chicken. Saute 10-15 minutes on each side.
Whisk together garlic, shallots, rosemary, oregano, oil and lemon juice, in a medium non-reactive bowl. Use marinade immediately. If desired, turn marinade into finishing sauce; after removing meat, pour marinade into a non-reactive saucepan, and boil for 3 minutes. Brush on cooked meat just before serving. Makes enough for 2 pounds of lamb.
In a 6 quart stockpot, heat butter over medium heat. Add celery, carrots, green pepper, and onion; cook and stir 3-4 minutes or until onion is tender. Stir in the flour, curry powder, salt and pepper until blended. Gradually stir in milk. Add broth, potatoes and corn; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender. Stir in cheese until melted; remove from heat. Puree heat using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pot and heat through. Stir in parsley.
Arrange pork in two oven-proof 9x13 dishes. Add red potatoes in between the ribs. Salt and pepper all to taste. Mix the rest of the ingredients and spoon over the meat/potatoes. Cover with foil or plastic wrap and marinate in the refrigerator for 2 hours. Flip meat, salt and pepper lightly, recover and marinate for 2 more hours. Preheat oven to 425 degrees. Remove cover from pans and cook for 40-45 minutes or until 165 degrees internal temperature is reached. Potatoes will be tender.
Spread each slice of bread with thousand island dressing. Top 4 of the bread slices with sauerkraut, cheese and corned beef. Place remaining bread slices on sandwich. Spray butter flavored papm on the outsides of each sandwich. Heat a large skillet over medium high heat. Grill until browned, then turn and grill until heated through, and cheese is melted.
combine oats, yogurt and dried fruit, cover and refrigerate overnight. add fruit, nuts and milk and sweetener if using, stir well and let sit 5-10 minutes. enjoy cold!
For the mojo, you will need a large bowl. In a large bowl, pour the sour orange juice or lime juice, oregano, salt, pepper, garlic and sliced onion into the bowl and stir. Heat the olive oil over medium-high for 2 minutes, then when hot, pour olive oil into bowl. Be careful not to get burned, since some of it might splatter out. Mix the mojo ingredients, then let sit for 30 minutes.
Place Rotel tomatoes (do not drain) in a microwave safe dish. Microwave on high until scalding hot, about 3-5 minutes. (Time may vary depending on microwave.). Cube Velveeta and place in a blender. Add garlic powder, cumin and scalding hot rotel. Blend until smooth and creamy. Feel free to adjust spices & amounts to suit your taste, just don't forgo the method. Serve with you favorite chips. Refrigerate any leftovers.
Whisk together the mayonnaise, dijon mustard, white wine viengar, and smoked Spanish paprika in a large bowl. Reserve 1/4 cup of the mayonnaise mixture for brushing the bread slices. Add the green onion, parsley, celery and eggs to the remaining mayonnaise mixture and gently fold to combine; season with salt and pepper to taste. Brush the bread on both sides with some of the oil and grill on a grill or grill pan until lightly golden brown or place on a baking sheet and place under the broiler for 45 seconds per side. Brush the top of the bread slices with the reserved mayonnaise mixture lightly. Divide the egg salad among the 8 slices of bread, top with slices of onion and a few parsley leaves. Serve open-faced.
Cut the cabbage in half then in quarters and cut out the cores. Shred cabbage thinly in food processor or chop by hand. Shred carrots (or used preshredded carrots in stead)and add to bowl with cabbage. In a medium bowl, whisk together mayo, mustards, vinegar, celery salt, kosher salt, and pepper. Pour over the grated vegetables and toss to moisten well. Add crumbled blue cheese and parsley and toss together. Cover the bowl and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature.
Spread tortilla chips on a cookie sheet completely covering cookie sheet so that edges of chips are touching and occasionally overlapping a little. Evenly spread grated cheese over tortilla chips. Last sprinkle slivered jalapenos over grated cheese, if using jalapenos slices, try to place one slice on each chip. Run under broiler, watching carefully until cheese is melted. Serve Hot.
Preheat oven to 350°F. Beat margarine and sugar until well mixed, adding egg white and vanilla as you go. Whisk baking powder, flour, tartar, and salt in another bowl. Mix bit-by-bit into egg mixture, not adding any more if the dough is too thick. Knead dough 3-5 times on heavily floured surface until smooth and at your desired consistency. Roll dough out on the heavily floured surface with a floured rolling pin, and cut shapes out. Place them on a cookie sheet, covered in parchment paper. (Don't sub the parchment paper for oil, butter, or cooking spray. Bottoms will crisp). Bake in oven for 7-10 minutes until tops of cookies have firmed, checking every few minutes to make sure they don't brown (these are best light and soft). Take out of oven and place on cooling rack. While cooling, mix powdered sugar and milk until smooth. Beat in corn syrup and vanilla until shiny. Add food colouring to icing if you wish, and ice the cookies once they have cooled. ENJOY!
Cook bacon in skillet or microwave until crisp. Crumble and set aside. In a large salad bowl, toss together the bacon, broccoli, celery, green onions, green and red grapes, raisins and almonds. Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve.
Combine cherry juice, Sprite, and ginger ale in punch bowl. Microwave juice concentrate for 30 seconds to melt it to a slushy consistency, then add to bowl. Stir. Serve immediately.
Combine cheddar, mozzarella and cottage cheses. Add flour to the cheeses. Sautee onion and add to the cheeses. Add eggs, margarine and spinach. Mix well. Pour into a greased 7" x 12" baking pan. Bake at 350 degrees for 60-80 minutes.
In large mixing bowl, cream together sugar and shortening, then blend in eggs. Stir in milk, then sift in baking powder, salt, nutmeg, and cloves. Stir batter til smooth. Fold in blueberries. (I usually use frozen blueber ries, and add them into the batter frozen. If you thaw then add, you'll end up with purple cake!) Spread batter into a greased and floured 9" x 13" pan. For topping, in smaller mixing bowl, blend sugar, flour, and cinnamon. Blend in softened butter or margarine, making a struesel-type mixture. Sprinkle crumb mixture evenly on top of batter. Place pan in oven preheated to 375 degrees and bake for 1 hour or until buckle tests done when tested with a toothpick (pick inserted and pulled from cake will not come out wet). Blueberry Buckle keeps well and is best served warm.