HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sort lentils and rinse under cold water. Cook onions in oil in skillet until tender. Add the garlic, turmeric, cumin seeds, salt, pepper, chopped chillis, and cook until spices are just aromatic. Place mixture into crockpot, along with the tomatoes (with their juice), carrots, lentils, lemon juice, and broth, stirring to mix thoroughly. Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours or until vegetables are tender. Add coconut milk, and cook on HIGH for an additional 20 minutes. Serve garnished with cilantro.
Bacon goes under steak, one slice under each end and one under center, straight up and down. Lay steak lengthwise on top of bacon. Salt and pepper lightly. Spread mustard over entire surface of steak. Sprinkle chopped pickles and onion over entire steak. Fold bacon in at edges and then roll tightly jelly roll fashion, seam side down. Place in ungreased baking dish (if too long, cut in half). Bake at 400° until bacon and meat start to brown. Mix gravy in warm tap water and mix with meat juices that have formed. Bake at 325° to 350° until tender, 1 1/2 to 2 hours. Can be covered with foil and basted with the gravy every now and then for more tenderness. Slice and serve with rice or potatoes.
Beat eggs. Add sugar and oil. Mix rest of dry ingredients. Combine the two mixes with milk and buttermilk. Mix with electric mixer. Bake 5 minutes.
Brown beef in frying pan with onion. Drain excess fat. Remove to crock pot. Add rest of ingredients. Stir together well. Put top on crock pot. Set to high 6 hours. Serve with corn bread or a salad. Enjoy!
Combine salt, brown sugar, and water in a marinating container or gallon sized ziplock bag, and mix well. Place the pork tenderloin into the water, salt, and brown sugar mixture. Seal container, and let sit in the refrigerator for 24 hours (if using a marinating container, flip the tenderloin after 12 hours). Wait until the tenderloin has fully marinated before continuing. Heat grill. Charcoal grills are best for this recipe (and they're all I use). I used about a pound of Kingsford Mesquite Charcoal Briquettes. Place a pile of charcoal on one side of the grill, and let it heat there. This recipe relies on indirect heat. Alternatively, if you have a gas grill, you can use a smoker box with mesquite chips (prepare according to the directions on the package) - just light the side of the grill that you will not be cooking on. Make sure all flames are out on the briquettes, and the coals are glowing brightly. The cooking temperature should be about 200 degrees. Coat pork tenderloin with a light coating of mustard. Sprinkle dry rub mixture liberally onto the pork tenderloin, and pat it down. Make sure the entire tenderloin is coated. Place tenderloin onto the cool side of the grill (the side that is not lit / does not have direct heat). Indirect heat is the key. Close the vent on top of the grill and allow the pork tenderloin to smoke/cook for about an hour to an hour and a half. Cooking time may vary depending on the size of the pork tenderloin and grill temperatures. The above time is just an average. Slower cooking yields a more tender and more flavorful end result. Once the tenderloin is finished cooking (to an internal temperature of about 170 degrees F.), remove from grill and slice into roughly 1/4" to 1/2" slices and serve.
Place dough on ungreased pizza stone. I use a dough roller (Pampered Chef) to roll the dough out into a very thin crust. Bake in oven at 400 for 7 minutes. While dough is baking, saute garlic in olive oil until soft and slice tomatoe (very thin). Remove from oven and spread garlic on the crust and sprinkle with 4 cups of Italian 6 cheese blend. Top that cheese with tomato and drizzle a little butter over tomato and add basil. Put mozzarella cheese on top and bake for 7 more minutes. Broil for 2 minutes or until top is golden brown. Baste entire pizza with melted butter and garlic powder.
Put crab meat in a large bowl and cover with bread crumbs and moisten with milk. Combine beaten egg with the mayonnaise in a separate bowl. Add baking powder, parsley, onion, salt, and pepper. Pour this mixture over crab/crumb/milk mixture. Refrigerate for at least 1 hour. Dust cakes lightly with flour. After one hour, form crab into cakes, not over mixing or over forming. Put each crab cake on wax-paper - (putting wax paper on top too) and let sit until ready to fry up. Let sit again, at least one hour, this makes the cake easier to hold together during the cooking process. Spray cooking spray on bottom of pan, (either stainless steel, or non-stick),. Heat butter or oil until hot. (Shimmering) Fry crab cakes approximately 4 minutes per side, carefully, flipping over and frying for another 4-5 minutes until browned. Drain on paper towel and serve.
Cook pasta according to directions on box. Preheat oven to 325°F. Mix all ingredients in a casserole dish reserving about a half cup of cheese. It also works best to add the noodles last. Sprinkle the remaining cheese on top. Bake for 30 minutes. Enjoy!
Blend all of the ingredients until smooth. May be kept in an airtight container for up to two weeks in the fridge.
Preheat oven to 325°F. Prepare an ice bath and set aside. Place eight ramekins in two baking pans lined with kitchen towels or 8-inch round cake pan. Bring a large pot of water to boil; keep hot until ready to use. Meanwhile, in a small saucepan, heat 3/4 cup sugar with the water over medium heat; cook until sugar is dissolved, about 5 minutes. Swirl pan occasionally, DO NOT STIR. Wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Increase heat to medium-high; continue cooking until caramel is amber, about 8 minutes, gently swirling pan to color evenly. Remove from heat,and immerse bottom in ice bath for 3 seconds to stop cooking. Dry bottom of pan. Working quickly, pour about 1 tablespoon into each ramekin; OR pour all into cake pan and swirl to coat bottom evenly; set aside. In a small saucepan heat milk over medium heat just until bubbles form around edges and milk starts to steam,5 to 6 minutes Turn off heat. In a large bowl, whisk together yolks, eggs, and remaining 3/4 cup sugar until combined. Slowly add hot milk whisking constantly. Pour mixture through a fine sieve into clean bowl; skim off surface foam with a spoon. Stir in Vanilla, and pour custard into ramekins or cake pan. Carefully pour the hot water into baking pan until it reaches halfway up the side of ramekin or cake pan. Bake until center is set when gently touched with finger, 30 to 35 minutes. Remove from oven transfer to a wire rack to cool completely. Cover with plastic wrap, and place in refrigerator to chill, at least 6 hours or overnight. To unmold, run a sharp knife around edges and place a serving plate upside down over the top; invert and gently lift pan to remove. Serve.
Preheat oven to 450 degrees F. Mix SAUCE ingredients together in a large bowl. In a lasagna pan, layer ingredients as follows: Chicken and broccoli, Sauce, Cheese and croutons. Repeat these layers, finishing with cheese and croutons on top, until pan is filled. Bake 1 1/2 hours. You may have to cover the top toward the end to keep the croutons on top from getting too brown.
Pour evaporated milk in a mixing bowl; place in freezer until ice crystals form (about 30 minutes). Sprinkle gelatin over water and lemon juice in a small saucepan; let stand 1 minute. Stir in Splenda and cook over medium heat, stirring constantly, 2 minutes or until gelatin dissolves. Stir in lemon rind and lemon extract. Beat evaporated milk at high speed with an electric mixer until soft peaks form (about 5 minutes). Gradually add gelatin mixture, beating at high speed until mixture is combined. Do not over beat. Pour mixture into crust; cover and chill 1 hour or until set.
Pour spinach leaves into salad bowl. Combine all other ingredients except salad dressing. Toss well. Add dressing just before serving and toss well. Garnish with tomatoe wedges (optional).
In a food processor, combine the flour and salt. Add the shortening and pulse until the mixture resembles coarse meal. Add the butter and pulse several times, until the butter is the size of small peas. Sprinkle evenly with the ice water and pulse just until the dough comes together. Transfer the dough to a lightly floured work surface and knead lightly once or twice. Divide the dough in half; pat each half into a 6-inch disk. Wrap in plastic and refrigerate until firm, at least 30 minutes or overnight.
PLACE oven rack in the lowest position; PREHEAT oven to 350°F; LIGHTLY mist a 9"-10" deep-dish pie plate or 8 x 8 deep baking dish with cooking spray. MELT 3 tablespoons butter in a large microwave-safe bowl; ADD potatoes to butter; MIX well. TRANSFER potato mixture into prepared baking dish; FIRMLY press the mixture in uniform thickness, on the bottom and up the sides of dish to form a crust. SPRINKLE the parmesan cheese evenly onto inner crust area; PRESS parmesan cheese gently to create a seal; SMOOTH top of crust edge while running fingers over potato along the perimeter of baking dish, to create a basket-weave effect. INTO the same large bowl, add the eggs, flour and Alfredo sauce; WHISK until smooth. FOLD in 1 cup of the cheese, reserving 1/4 cup; ADD 4 tablespoons of the bacon (reserving 1 tablespoon), 1 tablespoon of the onions (reserving 1 tablespoon), 1 tablespoon white wine vinegar, and 1 pinch white pepper; FOLD to to combine. POUR mixture into crust; SPRINKLE with reserved bacon, then onions. PLACE on bottom oven rack; BAKE for 50-60 minutes, until middle is puffed and crust is golden brown, and center springs back lightly when touched. SET on a cooling rack and let cool slightly before cutting. SERVE and enjoy.
Mix fig jam and optional rosemary. Set aside. Butter 1 side of each of the bread slices. Spread jam mixture on each of 4 bread slices with buttered side down. Layer each with Brie cheese. Top with remaining bread slices with buttered side up. Place sandwiches in large skillet or griddle on medium-low heat. Cook 3 to 4 minutes per side or until bread is browned and cheese is melted. Cook in batches if necessary.
Preheat oven to 375°F. Boil noodles and drain (you may also use uncooked noodles). Saute garlic, sugar and salt. Add sausage and ground beef and brown, breaking into small crumbles. Add basil, pepper, tomatoes and paste; simmer 20-30 minutes until sauce thickens. Mix together in bowl, ricotta, egg and parsley (add milk if it's too thick). Layer sauce to cover bottom of pan, noodles 1/2 of ricotta mixture, 1/4 c of parmesan, noodles, ricotta, mozzarella, sauce and parmesan. Bake covered for 25 minutes. Uncover and bake another 25 minutes. Let cool about 10-15 minutes then cut and serve. Leftovers may be frozen and then heated in the oven until hot and melty. Goes great with crusty garlic toast and a salad.
Combine marinade ingredients in a blender container. Process until smooth. Place salmon steaks in a glass dish. Pour marinade over salmon, turn to coat. Cover and refrigerate 30 minutes. Meanwhile, cover wood chips with water and soak for 30 minutes. Just before cooking salmon sprinkle wood chips over coals. Place salmon steaks on oiled grill rack 4-6 inches over medium hot coals. Grill 10-17 minutes until fish is done, basting occasionally with the marinade. Garnish with a lemon slices and sprigs of basil.
In an 8-qt. Dutch oven over medium-high heat, in hot oil, cook the roast until it's well browned on all sides. Stir in the onions, vinegar, salt, sugar, caraway seeds, pepper and 1/4 cup water; heat to boiling. Reduce heat to low; cover and simmer 2 1/2 hours or until the meat is fork tender, turning meat occasionally. Meanwhile, coarsely shred cabbage, discarding any tough ribs, and set it aside. When meat is done, remove it to a large platter and keep it warm. Skim off fat from liquid in Dutch oven. Add the cabbage to the liquid and over medium-high heat, heat it to boiling. Reduce heat to low, cover and simmer 30 minutes or until cabbage is tender, stirring often. Mix the flour and 1/4 cup water until blended. Gradually stir flour mixture into cabbage in Dutch oven. Cook over medium heat, stirring gently, until mixture is thickened. Spoon the cabbage around the meat on platter and serve.
Add all the ingredients in the order given above making sure that you do not let the yeast touch any of the wet ingredients. My machine beeps part way through the process and I added the caraway seed and the no-salt seasoning at that time. When the bread is done, using oven mitts, remove the tray from the bread machine and shake the loaf out onto a cooling rack. Cool completely before slicing and slather with some Earth Balance vegan margarine, so yummy. Bon Appetit!
Preheat oven to 325 degrees F. Prepare pie crust. If choosing to use a frozen crust, be sure it is completely thawed per package instructions. If you are using a refrigerated pie crust/dough prepare in a 9-inch glass or metal pie pan and set aside. Follow any package instructions for pre-cooking or pre-baking. Cook bacon slices in a medium pan on medium-high heat until crisp. Pat bacon dry with a paper towel and crumble. Set aside. In a large bowl, combine eggs, heavy cream and milk and mix well until thoroughly blended. Combine shredded cheese, chopped onion, bacon, salt and pepper in a bowl. Add to egg mixture and mix well. Pour egg mixture into pie crust and bake for 40-50 minutes or until a toothpick inserted in the middle comes out clean.
Add the sliced pear and slivered almonds to the ricotta cheese, mix well. Server cold.
Saute chicken breasts in oil until golden brown. It will finish cooking in the oven. Combine souffle, rice, milk, 1/2 Celsius swiss cheese, onion, mustard and salt in a large bowl and stir well. Spread in bottom of 9 x13 baking dish. Place browned chicken on top of spinach mixture. Combine breadcrumbs, butter and remaining swiss cheese in small bowl. Sprinkle evenly over casserole. Cover with aluminum foil. Bake in preheated 375 over for 25 minutes, remove cover and continue baking for 35 - 40 minutes.
Finely mince shallot. Heat a large drizzle of olive oil in a non stick skillet over medium high heat. Pat chicken dry with paper towel, then season all over with salt and pepper. Add to pan and cook until no longer pink in center 4-5 minutes per side. Remove from pan and set aside to rest. To pan, add shallot, whole thyme sprigs and drizzle of olive oil over medium heat. Cook, tossing, until shallot is soft, 2-3 minutes. Stir in balsamic vinegar and apricot jam. Let simmer until syrupy, 1 minute. Stir in 1/2 cup water and stock concentrate. Simmer until thickened, about 3 minutes. Remove pan from heat and add 2 Tbsp. butter, gently swirl until melted. Serve this pan sauce drizzled over chicken.
Combine all vegetables and toss with oil. Set aside. Combine remaining ingredients, except jello and bring to a boil. Remove from heat. Add lemon jello and stir to dissolve. Cool to lukewarm. Pour over slaw and toss well. Cover and chill overnight or at least 6 hours. This is a sweet slaw and will keep 2-3 weeks in the refrigerator.
Mix together in large saucepan: Sugar, Milk, Butter and Cocoa. Heat on high until boiling. Hard boil exactly one (1) minute. Remove from heat and in the same saucepan add peanut butter, MIX TILL DISSOLVED, ADD CHERRIES THEN VANILLA AND OATS. Do not let cool off. Spoon immediately onto wax paper and let cool. Eat and enjoy!
Drain beans. In a dutch oven fry bacon till crisp, do not drain grease, and add 2 tbsp olive oil. Add onion, and soften (about 5 minutes). Add garlic. Add drained beans and all other ingredients. Simmer 2 hours at least before serving (1 hour covered, 1 hour uncovered).
Heat oven to 375 degrees. Spray a 13X9 inch pan with cooking spray. Place chicken in pan. In a small bowl, mix remaining ingredients except orange peel, pour over chicken. Cover with foil. Bake 20 minutes; turn chicken. Bake uncovered 20 to 30 minutes longer or until juice of chicken is clear when center of thickest part is cut. Sprinkle with orange peel. **crushed red chili flakes is my own addition**.
Mince and mash the garlic with the anchovies to form a paste and, in a bowl, whisk together paste, yolks, vinegar, mustard, Worcestershire Sauce, salt and lemon juice. Add oil in a stream, whisking, until it is emulsified. Toss Romaine with Parmesan and croutons in a bowl; add dressing and toss well to coat. Serve immediately.
Put bananas in bowl and add lemon juice (this prevents the bananas from getting brown). Add sugar and mix. Add milk and yogurt and mix. Freeze until solid. Defrost mixture just enough to where you can get it out of the bowl and break it into pieces. Put the pieces in a blender or food processor until smooth. Mixture should come out like soft serve. You can not store this ice cream.
Sterilize jars and keep them hot. Pour boiling water over lavender and let steep for 15 minutes add tea bag for five. If not adding chamomile steep lavender for full 20 minutes. Strain tea into saucepan. Stir in 1 1/2 cups additional water, sugar, lemon juice and coloring. Heat to a full rolling boil, stirring constantly for 1-2 minutes. Pour in pectin and return to a boil. Boil hard for 1 minute stirring constantly. Remove from heat and skim off foam. I add back a couple of lavender buds. Just so you can see them in the jar. Pour into hot jars or glasses to 1/2 inch of tops. Wipe rims with a sterile cloth. Screw on tops. Place in a water bath for 10 minutes. Let sit in pot 5 more minutes with flame off. Remove and place in a draft free spot with out tilting. Label.
In a medium saute pan, add the butter and heat to medium heat. Saute the shrimp and garlic until done. It will take just a minute or two. Remove shrimp to cool. Now in a medium size bowl, add the shrimp with the cream cheese (room temp), brandy, Worcestershire, hot sauce, seasoning, and fresh dill and mix will. Cover and chill in the refrigerator for several hours. (2 or more to get all the flavors mixed). Toast the bread (I like a little olive oil drizzled on it). Golden brown. Just takes 2 minutes per side in a 425F oven. Lightly toss the shrimp mix with the crab and scallions and spread on the warm bread. That just as an open face sandwich is just perfect to me. A nice bowl of soup and can't get much better. Or just just put on a hot griddle, grill or saute pan for just 2-3 minutes to heat up and press down and just as good. Either way, it is a great sandwich.
Wash shrimp and pat dry. Mix garlic with black bean mixture in a bowl, stir well. Heat 1 T. oil in a wok, add shrimp and stir-fry until color changes and they begin to curl. Remove (shrimp will be cooked again). Heat 1 T. of oil in wok, add black bean mixture and stir-fry for 1 minute. Remove. Heat 2 T. oil in wok, add ginger and scallion and stir-fry until there is an aroma, about 1 minute. Add pork. Stir-fry until color changes. Add 1 T. of sherry, soy sauce, black bean mixture and stock. Bring to a boil. Add shrimp to meat mixture. Add 1 T. sherry. Cover and cook 3 minutes over medium heat. Remove lid. Bring to boil. Thicken gravy with dissolved cornstarch. Season with salt if desired. Add scallions. Slowly pour in beaten egg. Stir-fry about 1 minute. Serve over steamed rice.
The night or several hours before you want to serve, spray a non-stick bundt or tube pan with non-stick spray. Mix brown sugar, pudding mix, white sugar and cinnamon together. Place frozen dough in pan a layer at a time. Sprinkle butterscotch mixture, then nuts and top with some butter. Repeat layers until all ingredients have been used. Place on counter over night or for several hours to rise. Do not cover. When your ready, place bread in a preheated 350 degree oven for approximately 30 minutes. Let stand for 5 minutes and then invert onto serving tray.
Prepare pasta according to package directions, for minimum time. Heat oil in large wok over high heat. Add chicken; stir-fry until no pink is visible, roughly four minutes. remove with slotted spoon. Add garlic, ginger, onion, scallions, carrots, and celery; stir-fry until softened, roughly five minutes. Add cabbage; stir-fry on to two minutes, or just until wilting begins. Add back chicken, water chestnuts, noodles, and sauce; stir-fry until heated through. *Note: I used All-purpose Stir-Fry Sauce(Number 87748) for this.
Cook pasta according to package direction; drain and set aside. Saute onion in a large nonstick skillet coated with cooking spray over medium-high heat 7 minutes or until tender. Remove from heat. Stir in soup, milk, and sour cream until blended. Add chicken, zucchini, and cooked pasta, tossing to coat. Spoon into a lightly greased 1 1/2 quart baking dish; sprinkle evenly with Parmesan cheese. Bake at 375 degrees for 25 to 30 minutes or until thoroughly heated.
measure fruit into a large saucepan. Combine 1/4 cup if the sugar with the pectin and add to the fruit with 1/2 tsp butter. Bring mixture to a full rolling boil, stirring constantly. Add remaining sugar and bring back to a full rolling boil. Boil hard for 1 minute. Remove from heat. Ladle jam into prepared jars leaving a 1/4" headspace. Process in a boiling water bath for 10 minutes.
Preheat oven to 425F and place the pie crust on a rimmed baking sheet. Puree the beans, butter, sugar, vanilla, milk and eggs in a food processor until smooth. Add the allspice, nutmeg, cinnamon, tapioca starch and rolled oats and process until smooth and the oats are finely minced. Mixture will be fluid. Pour into the pie shell. Sprinkle with pecans, if using. Place the pie in the oven and bake on the middle rack for 12 minutes. Reduce the temperature to 350F and move the pie to the lowest rack of the oven. Bake for 30 minutes, covering the pie with foil after 20 minutes if it's browning too much. When done, the filling will be completely set. Cool completely to room temperature, then chill overnight before serving.
Mac 'n' Cheese: Preheat oven to 375 degrees. Grease a 12 cup bundt pan with nonstick cooking spray. Coat pan with bread crumbs as if flouring the pan. In a dutch oven melt butter over medium high heat. Once the butter has melted whisk in the flour to form a roux. Gradually whisk in milk until there are no lumps. Whisk in both cheeses. Once the mixture is smooth turn off the heat and stir in the cooked pasta and bacon. Season with salt and pepper. Stirring quickly add the eggs being sure not to let them scramble. Spoon the mixture in the prepared bundt pan. Use a spatula to press the pasta down to create an even layer. Sprinkle the bread crumbs over the top and bake for 40-45 minutes until golden brown. Allow to cool for 15 minutes. Use a rubber spatula to loosen the sides of the pan before removing. Serve with cheese sauce and garnish with crumbled bacon and chives. Cheese sauce: Bring the half and half to a simmer in a saucepan over medium heat. Add the cheese in small handfuls and whisk until smooth.
Melt margarine, peanut butter, chocolate chips and butterscotch chips in saucepan over low heat until mixture is smooth. Remove from heat. Stir in 7 cups Crispex (or equivalent) cereal, mix well. Pour 2 cups powdered sugar in paper grocery bag. Dump mixture into bag, close bag. Shake bag well for about 30 seconds to cover mixture with powdered sugar. I find this is best after refrigeration--and tastes great with milk!
Preheat oven to 400. Fry the ground beef with the water, the cumin, oregano and salt, stirring until the water has evaporated; drain excess grease; cool. Rub each tortilla on each side with a bit of vegetable oil. Place tortillas on a baking sheet and bake for 4 minutes. Remove from oven, and top with the seasoned beef, veggies, then the cheese. Bake for 10 minutes, or until the cheese is melted.