HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place all ingredients in plastic bag, seal and shake well. Refrigerate for 20 minutes. Remove from bag, reserve the marinade. Cook over medium heat for 20 minutes, turning and basting with reserved marinade as needed.
Place sausage in bottom of 2-1/2 quart casserole. (pat in bottom) Pour can of corn over. Put COOKED Noodles over. Put shredded cheese over all. Cover. Bake at 350' for 1 hour and 15 minutes.
Heat oil or butter in a large skillet over medium. Wash hands. Place chicken in skillet. Wash hands. Cook chicken about 5 to 7 minutes or until lightly browned. Add soup and water to skillet; cover and simmer until chicken is done (internal temperature 170° F). Serving Suggestion: Serve with wild rice and steamed vegetable medley. Refrigerate leftovers. Substitution Tip: To substitue individually frozen boneless, skinless chicken breasts, simply increase cooking time by about one-third. Cream of chicken or cream of celery soup may be substituted for the cream of mushroom soup.
Preheat oven to 350 degrees Spread mashed potatoes in greased pan. Pressed the cubed cheese into the potatoes. Next spread the onions on top then sprinkle on bread crumbs, parmesan cheese, salt and pepper. Top with butter cubes. Bake at 350 degrees for 30- 45 minutes. *Variations: add 3 slices lightly cooked bacon crumbled, 1 clove minced garlic, 1 cup swiss cheese, jarlsberg cheese, monterey jack cheese or fresh herbs.
Make the tomato sauce. Heat 1 tablespoon of the olive oil in a heavy skillet or wide saucepan over medium heat, and add the garlic. Cook, stirring, until it smells fragrant, about 30 seconds, and add the tomatoes, honey, salt to taste and cinnamon. Cook over medium heat until the tomatoes have cooked down and the sauce is fragrant, about 20 minutes. Taste and adjust seasonings. Meanwhile, heat the oven to 425 degrees. Line a baking sheet with aluminum foil and brush the boil with olive oil. Place the eggplant slices on the baking sheet, salt lightly and brush with olive oil. Place in the oven and bake 20 minutes, or until eggplant is lightly browned and soft all the way through. Remove from the heat. Fold the aluminum foil over and crimp the edges together so that the eggplant steams as it cools. Do this in batches if you need more than one baking sheet. Turn the oven down to 350 degrees. Oil a 2-quart baking dish or gratin. Place the chickpeas in the baking dish and stir in 1 cup of the tomato sauce. Layer the eggplant over the chickpeas and top with the remaining tomato sauce. Sprinkle the feta over the top and drizzle on any remaining olive oil. Sprinkle with the oregano and cover tightly with foil. Bake 30 minutes. Uncover and bake another 10 minutes, until the dish is bubbling.
First, make sure your tofu is very well drained. Wrap it up in towels and press between two plates with something heavy on top to get all that water out(about an hour). I pressed mine for well over an hour. Freezing the tofu after draining is also an option if you're working with a flimsier tofu. Once it has drained for a good long time, slice the block in half. Then, make thin slices to the tofu to resemble little tofu steaks. Arrange them in a dish where they will be able to soak up lots of marinade. Cover the tofu slices with your chopped onions, green onions, ginger and garlic. In medium sized bowl, combine the soy sauce, sesame oil, sugar, black pepper, mirin, rice vinegar, red pepper flakes and shredded pear. Stir really well to complete mix all ingredients together. Pour over tofu and veggies. Cover and place into the refrigerator. Let marinate at least 8 hours. It's really great to do this overnight... a little longer than 8 hours wont hurt anything. In fact, it may even help. After 8 hours has passed, separate the tofu strips from the marinade. Reserve the veggies and sauce for cooking. Heat up a cast iron skillet over medium heat and drizzle with some sesame oil. When your skillet is nice and hot, place the strips into the pan in an even layer so that there is adequate room for them to fry up. When you place the tofu in the pan, it should sizzle. (I cooked my tofu in two batches). Pour enough of the marinade onto the tofu just to cover, make sure some of those veggies get in there too. Let cook until most of the marinade has reduced, and the bottoms of the tofu slices are nice and caramely brown. Flip over tofu strips and cook until other side turns brown. Continue to cook until all tofu has transformed into delicious Korean bulgogi tofu. Serve over rice.
Put the crumbled up saffron into the tablespoons of warm milk and let it sit for 1-2 hours. Wash the rice well, then put it into a large bowl with about 5 cups of water and leave it to soak for 1/2 hour. Drain completely. Melt the butter over medium heat in a heavy oven-proof pot with a tight-fitting lid. (you will be placing it into the oven later on so this is important). When the butter is hot put in the pistachios and toast them lightly (they will get a kind of golden tint) this takes about a minute or two. Remove the pistachios with a slotted spoon and set aside. Now, put the cinnamon stick and cardamom pods into the same butter. Stir and fry for 1 minute. Now, put the drain rice into the butter with the cinnamon and cardamom and stir and fry for about 3 minutes. Add water, food coloring, and salt. Stir and cook until all of the water is absorbed. Now put in the saffron milk, sugar, and raisins. Mix together, cover, and place it into an oven set at 325°F for 25 minutes. When finished, place into a pretty serving bowl, or individual serving bowls (take out the cinnamon and cardamom first) and sprinkle with the pistachio nuts. Enjoy!
In a large bowl, whisk together flour, baking powder, sugar, and salt. In a medium bowl, combine bananas, oil, egg and vanilla. Pour banana mixture into dry mixture along with nuts and chocolate chips, stir together. Flour a working area and turn dough out onto it. Flour hands as dough is sticky. Form two 7 inch loaves about 2 inches wide. Put loaves on cookie sheet lined with parchment paper. Bake at 350 degrees for 25 minutes. Remove from oven and turn temperature down to 250 degrees. Remove loaves from cookie sheet and let cool 10 minutes. Cut loaves into 3/4 inch slices, return slices to cookie sheet. Bake for an additional 18-20 minutes.
preheat your oven at 350. lightly coat your pan with oil & flour. mix cake mix,water,oil & eggs until moist. place in oven for 25/30 minutes.
Put chicken breasts with Italian dressing in a large zip bag to marinate over-night. Layer potato, celery, carrots and onion in crock-pot. Dredge marinated chicken breasts in seasoned flour and set them on top of vegetables. Add the garlic powder, Italian seasoning and salt-n-pepper to taste. Pour chicken broth over-all, and cook 8-10 hours on low. During the last 5-10 min of cooking time, add package of ramen noodle dinner with seasoning, giving it a stir. This is good served with crusty bread or warm dinner rolls.
Line a baking sheet with parchment paper; secure with masking tape. Sprinkle the paper with cornmeal. Unroll dough onto paper; let stand 5 minutes. Pat dough into a 12-inch square. Arrange zucchini and tomato over the dough, leaving a 1-inch border. Sprinkle evenly with salt and pepper. Fold edges of dough over zucchini and tomato (dough won't completely cover the zucchini and tomato). Bake at 400° for 15 minutes or until the dough is lightly browned. Top with cheese; bake 5 minutes or until cheese melts. Drizzle with oil; sprinkle with basil. Cool on baking sheet 10 minutes on a wire rack.
Add ingredients to blender. Process at low speed for 1 minute, and 3 minutes at high speed until smooth. Strain the mixture through cheese cloth to remove remaining solids. Refrigerate until ready to use.
Bring big pot of water to boil and cook pasta according to directions. Brown sausage and onion in a dutch oven or other thick bottomed pot (all cooking is done on medium heat). Add garlic and cook 1-2 more minutes. Remove sausage to a plate and cover in foil to keep warm (I don't actually cover it with foil, but I feel obligated to say that!). Deglaze pot with with the red wine. Add olive oil and bell pepper, zucchini and celery. Cook until veggies are softened. Add tomatoes, corn, tomato sauce, sausage and all of the spices. Cover and let simmer for 15 minutes. Add 4 oz of cheese and let simmer (covered) for 15 minutes. Serve in bowls topped with cheese and celery leaves for garnish.
Preheat oven to 400°F. Combine sauerkraut, mayonnaise and horseradish and spread in the bottom of an 8x8-inch greased casserole. Add kielbasa, top with cheese and bake for 15 minutes. Place biscuits on top and bake 13-15 minutes more.
Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat. Reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (pull the pot half off the burner to keep it from boiling over.) Turn off the heat, and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.
Mix the first 5 ingredients for the marinade then lay the boneless chicken thighs into the marinade. Marinade for about 2-3 hours (equally on both sides). Using 3 separate containers, place the 1/2 cup of flour in the first one, the 2 eggs, 1/4 t. salt and 1/4 t. pepper in the second, and the Panko crumbs in the third. Remove the marinaded thighs one at a (Do not throw out marinade), and dredge each piece on both sides in first in the flour, then in the egg, and last in the Panko crumbs. Lay the chicken in a single layer onto a greased baking dish. Bake uncovered 40 -50 minutes at 350 degrees (until juices run clear). Prepare the sauce while meat is cooking by measuring the marinade which is left and pouring into a small sauce pan. Add enough water so that you will have 1 1/3 cups of liquid in the pan. Mix the 1 1/2 Tablespoons of cornstarch with the 3 Tablespoons of cold water then stir into the marinade and water mixture over slow heat. Add the 2 Tablespoons of brown sugar and the 1 Tablespoon butter. Simmer while the meat is cooking stirring regularly. It should be lightly thickened. when the meat is done. Drizzle the sauce lightly over the meat as each piece is placed on the plate.
Drain all the liquid from the spinach. In blender or mixer put spinach, parmesan, cream cheese, garlic, pepper, horseradish, artichokes, smoke, and hot sauce. Pulse to chunky or smoother depending on your taste. Put mixture into crock pot and mix in the mozzarella. Usually takes about 2-3 hours.
Preheat the oven to 325°. Season the brisket generously with salt and pepper. In a very large enameled cast-iron casserole, heat 3 tablespoons of the vegetable oil. Add the brisket and cook over moderately high heat, turning, until browned all over, about 12 minutes. Carefully transfer the brisket to a rimmed baking sheet, fat side up. Pour off all but 4 tablespoons of the fat from the casserole. Add the onions and the sliced garlic and cook over moderate heat until softened, about 3 minutes. Add the carrots, parsnips and potatoes and cook over moderate heat until browned in spots, about 5 minutes. Add the celery and cook for 2 more minutes. Meanwhile, in a small bowl, combine 1/4 cup of the prepared horseradish with the minced garlic and 1/2 tablespoon of vegetable oil. Spread the garlic-horseradish paste on the fat side of the brisket. Pour the red wine into the casserole. Bring to a boil and cook over high heat, scraping up the browned bits from the bottom of the casserole, 1 minute. Push the vegetables to the side of the casserole and add the bay leaves. Set the brisket, horseradish side up, in the center of the casserole. Pour the beef stock around the brisket and bring to a simmer over moderate heat. Cover the casserole, transfer to the oven and cook for 3 hours. Increase the oven temperature to 350°. Uncover the casserole and roast for about 30 minutes, until the brisket is browned on top and the gravy has thickened. Carefully transfer the brisket to a carving board and let rest for 30 minutes. Discard the bay leaves. Using a slotted spoon, transfer the vegetables to a serving platter and cover with foil to keep warm. Pour the brisket cooking liquid into a fat separator and let stand until the fat rises to the surface. Pour the cooking liquid into a gravy boat and discard the fat. Whisk the remaining 1/4 cup of prepared horseradish into the gravy and season with salt and pepper. Thinly slice the brisket across the grain and transfer to the platter with the vegetables. Spoon some of the gravy over the brisket and vegetables and serve, passing the remaining gravy at the table.
Mix the pork in a bowl with the ginger, garlic, garam masala, chili powder, tumeric, chillies, mint and coriander. Cover and refrigerate overnight. The next day, put the sliced onion in a colander, sprinkle with salt to draw liquid out of the onions. Discard liquid, rinse onions and pat dry. Heat oil and butter in a dutch oven, then fry onions until golden brown (about 10 minutes). Remove onions and drain. Pour off and reserve all but about 2 tbsp of the butter and oil. Fry the pork in the dutch oven until well browned. Add cooked onions and yogurt and cook on low for 40 minutes. In a large saucepan, boil enough water to cover rice. Add rice, return to the boil, and cook 5 minutes. Drain rice, spread on top of onions and pork in dutch oven. Drizzle with lemon juice, saffron/milk mixture, and the leftover butter and oil. Preheat the oven to 425 Fahrenheit. Make a dough by adding a little water to the flour and 1 tsp salt. Roll dough into a long, thin sausage shape, and press along the top rim of the dutch oven. When the lid is placed on this dough, it will form a seal between the lid and base of the dutch oven. Cook sealed dutch oven on high heat for 5 minutes before transferring to oven. Bake in oven for 40 minutes. Remove from oven, break dough seal and enjoy.
Bring cream cheese to room temperature. Combine the tomato juice, lemon slices, onion slices, bay leaves, celery leaves, and cloves in a saucepan and bring to a boil. Reduce heat and simmer for 20 minutes. While the tomato juice mixture is simmering, mix together the gelatin and the apple cider vinegar. Strain the tomato juice mixture into a large bowl. Add the apple cider vinegar/gelatin mixture and stir well to dissolve the gelatin. In a small bowl, combine the room temperature cream cheese with 1 cup of the tomato juice mixture, whisking well to combine. Continue whisking until there are no more lumps of cream cheese and the mixture is smooth. Oil a 6 cup mold with the tablespoon of olive oil. Pour the cream cheese mixture into the mold. Cover and refrigerate until the cream cheese layer is set. Meanwhile, add the horseradish, salt, pepper, lemon juice and Worcestershire sauce to the remaining tomato juice mixture, stirring well to combine. Once the cream cheese layer has set, pour the remaining tomato juice mixture into the mold, cover, and refrigerate overnight. When ready to serve, unmold the aspic onto a serving platter and sprinkle with the parsley. If you have a difficult time getting the aspic to come out of the mold, dip the bottom of the mold into hot water for a couple seconds. Serve with home made mayonnaise on the side.
Make the rum syrup: Place the sugar, lemon juice and 1 1/2 cups water in a small saucepan and cook over high heat until the sugar dissolves. Pour into a 4-cup heatproof measuring cup and allow to cool. Add the rum and vanilla and set aside. Make the whipped cream: Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don't overheat, or you'll end up with butter! Make the baba: Combine the currants, lemon zest and rum in a small bowl and set aside. Melt 1 tablespoon of the butter and brush a 5-cup (6 1/2 X 3 1/2-inch) tube pan or kugelhopf mold with the melted butter. Be sure to coat every crevice of the pan. Heat the milk to 115°F (46°C) and then pour it into the bowl of an electric mixer fitted with the paddle attachment. Stir in the yeast and sugar and allow to sit for 5 minutes. With the mixer on low speed, first add the eggs, then the flour, salt, and remaining 4 tablespoons of butter. Raise the speed to medium-high and beat for 5 minutes. Scrape down the bowl and beater to form the dough into a ball. It will be very soft. Cover the bowl with a damp towel and allow it to rise until doubled in size, about 1 hour. Drain the currants and zest (empty the rum remaining into the prepared syrup), fold them into the dough with a spatula, and spoon into the prepared pan. Smooth the top, cover the pan with a damp towel, and allow to rise until the dough reaches the top of the pan, 50 minutes to 1 hour. Meanwhile, preheat the oven to 375°F (190°C) and make the rum syrup. Bake the cake for about 50 minutes, or until a toothpick comes out clean. Allow to cool for 10 minutes, then tap it out of the cake pan onto a baking rack set over a sheet pan. Pour all of the rum syrup very slowly onto the warm cake, allowing it all to soak in thoroughly. Amazingly, the liquid will be absorbed into the cake, so be sure to use all of the syrup. Heat the preserves with 1 tablespoon of water until runny, press it through a sieve, and brush it on the cake. Serve with whipped cream piped into the middle of the cake plus an extra bowl on the side.
Heat water (yes, water!) in a saucepan and saute the onions and bell peppers until the peppers are as tender as you want them. Add the garlic powder, tomatoes, basil, oregano and cook until tomatoes are soft. Now add the refried beans and cook until bubbling. Meanwhile, heat a skillet and heat the tortilla, about 15 seconds on each side; remove from the skillet onto serving dish. Spoon the refried beans mixture into the centre of the tortilla, fold the right and left sides one-third to the centre, then roll up from top to bottom and eat immediately! Or, roll it any way you want, and eat immediately! Top with salsa, if you like.
Mix together all the spices with the vinegar and salt. Coat the fish and with this paste and keep aside for half and hour. In a non-stick frying pan, heat oil until smoking. Reduce heat and shallow fry fish turning once, until nicely browned. Serve with lemon.
In a medium mixing bowl, toss the strawberries and 1/4 cup sugar together. Set aside until time to serve. In the bowl of a food processor, pulse together flour, baking powder, salt and 3 tablespoons of sugar. Then pulse in the cold butter cubes until a coarse meal is formed. Turn the flour mixture out into a large mixing bowl and make a well in the center. Pour in 2/3 cup half-and-half and gently mix it in with a rubber spatula or fork - be careful not to over mix the dough or the biscuits will be tough. Turn the dough out onto a lightly floured surface and fold it over itself a couple of times until it just holds together. Pat the dough out to 3/4" thickness and cut out 8 round 3" biscuits. Transfer the biscuits to a parchment paper lined baking sheet. Brush the tops of each biscuit with the remaining half and half and sprinkle each with 1 teaspoon sugar. Bake in a preheated 400° oven for 12 to 15 minutes or until the biscuits have risen and are a light golden brown. Remove from the oven and let cool slightly. Split each biscuit, spoon some strawberries on the bottom piece, then whipped cream and top with the other biscuit half. Garnish with more strawberries.
Cut eggplant crosswise into 1/2" slices. Mix 1/2 tbsp. oil with 1 tbsp. water. Brush mixture on both sides of eggplant slices. Grill or broil until lightly brown and tender (3 to 4 minutes per side). Chop eggplant coarsely and mix with chopped red bell peppers. Season with salt and pepper. In a small bowl, mash feta with fork. Add lemon juice, oregano, red pepper flakes and remaining 1/2 tbsp. oil. Blend until smooth and spreadable. Season with pepper. Slice loaf in half horizontally and scoop out about 1" of soft interior from each half. Spread seasoned feta in bottom half of loaf. Spoon eggplant and pepper mixture over and place bread top firmly on bottom half. Cut into wedges and serve.
Place all ingredients except chocolate chips and pecans in bread machine pan in the order recommended by the manufacturer. Add chocolate chips and pecans at the Raisin/Nut signal or 5 minutes before the last kneading cycle ends. Select Sweet or Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan, and cool on wire rack.
Put chicken, celery, 2 cloves garlic, 1 cup carrots, the oregano sprig and half the onion into a large pot. Fill pot with cold water, 2 inches above ingredients; put over high heat. When water boils, cover and reduce heat to medium. Simmer 1 hour. Set aside chicken to cool and discard all veggies and herbs. Strain broth into a large bowl, skim fat from top, and set aside. Put oil, jalapeno, the chopped oregano leaves, 2 remaining garlic cloves (minced) and the remaining half onion (chopped) into a large pot. Cook at medium heat until vegetables are just soft, about 5 minutes. Turn heat to high; add broth, potatoes and remaining carrots. When broth boils, reduce heat to medium. Cook until potatoes and carrots are tender, about 15 minutes. Remove skin and bones from chicken. Shred meat into bite-sized pieces. Add chicken, tomatoes, salt and pepper to soup. Cook until warm.
Heat a large dry skillet over medium heat and add quinoa, stirring to toast, until it crackles and becomes a bit brownish and aromatic. Transfer to a fine sieve and rinse under cold running water. Drain. Heat oil in a large saucepan over medium heat. Add onion and cook until softened, stirring often, about 2 or 3 minutes. Add chiles and garlic. Cook stirring for 30 seconds. Add the quinoa and broth to the onion mixture. Bring to a simmer. Reduce heat to maintain a gentle simmer, cover and cook until the quinoa is tender and most of the liquid has been absorbed, about 20 to 25 minutes. Add toasted pepitas, cilantro, scallions, lime juice and salt to the quinoa. Fluff with a fork and stir gently to mix. NOTE: Pepitas are hulled pumpkin seeds. They are somewhat green and may be found in health-food stores or Latin markets. If you can't find pepitas, I suppose shelled raw sunflower kernels would be a good substitute in this recipe. NOTE: To toast nuts, heat a small skillet over medium heat. Put nuts in the dry pan and stir or toss/flip constantly, until nuts just begin to darken a bit and become aromatic. It's easy to go from brown to burnt really quickly, so keep an eye on them. When done, remove from the heat quickly and put into a different dish that is cool.
Put ingredients into bread machine in the order in which they are listed. Run through the dough cycle but remove dough before it rests to rise. Roll out dough on lightly floured surface into a rectangle. Spread with softened or melted butter and sprinkle with sugar and a very generous amount of cinnamon. Roll up tightly, as for cinnamon rolls. Moisten edge with water and seal. Place in greased pan (s), cover and let rise until double. Be patient, as rising time is totally dependent on your starter and how active it is. Uncover and bake at 350 degrees F for 25 to 30 minutes, or until golden brown. Brush tops with butter. Remove from pan and cool on rack. Note: You can make this into one large loaf, or several mini loaves.
Preheat the oven to 180°C; saute onion and garlic in the olive oil and lemon juice until just softened; layer the vegetables in an ovenproof dish, sprinkling the rosemary (or your choice of herbs) and walnuts on top of your first layer of vegetables. Combine the eggs, cream, cheese and seasoning and pour over the vegetables. Bake for 40 minutes and serve with salad greens.
Peel the cucumber and cut in half lengthwise. Use a spoon to gently scrape away the seeds. Cut in half again lengthwise and dice cucumber. Place cucumber tomato red onion lime juice cilantro sugar salt and pepper and pasta in bowl Toss gently. Chill.