HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle roast evenly with pepper. Place in 6-quart or larger pressure cooker. Add mushroom soup, onion soup mix, beef bouillon cubes and 2 cups water. Secure lid. Over medium-high heat, bring to HIGH pressure (2nd bar,15 psi). Adjust heat to stabilize just at high pressure. From moment high pressure was reached, cook 20 minutes. (Check recommended cooking time in your manufacturer's manual.). Remove from heat and use quick pressure reduction method recommended by your manual. The recipe recommended running cold water over the lower edge of the cooker. Remove lid, directing steam away from you. Remove roast, and keep warm. Stir together cornstarch and 2 tablespoons water. Add to liquid in pressure cooker. Bring to a boil, then cook for 1 minute. Serve gravy with roast. -- MODIFICATIONS FOR USING ELECTRIC PRESSURE COOKER, added May 11, 2018 --. DO NOT ADD canned condensed Cream of Mushroom Soup during Step 2. The safety sensors of the new electric pressure cookers will give a "Burn" error if you do. (We'll add the condensed soup after pressure cooking.). For an electric pressure cooker, cook at High pressure for 40 minutes. DO NOT RUN COLD WATER OVER THE LID of an electric pressure cooker for quick release! Allow pressure to reduce naturally for 12 minutes, then you can do a quick release of remaining pressure. Add the Cream of Mushroom soup after pressure cooking, before the cornstarch step. If you want to make your own condensed cream of mushroom soup, "This Old Gal" recommends: 1) in a liquid measuring cup, whisk 1 cup cold milk with 2 Tablespoons cornstarch until well blended. 2) Add to pressure cooker pot, press SAUTE button. 3) Stir in 1 1/2 tablespoons butter, 1 teaspoon beef bouillon granules (or Better than Bouillon), 1/2 teaspoon of sea salt, and a dash of pepper. Oh, and add a (drained) small can of mushrooms or 1/4 cup of sauteed mushrooms to make it "mushroom" soup. (Or, if you are a Mushroom Lover, saute 8 ounces of mushrooms on the stove, and add them to the pressure cooker pot at this point.) 4) Heat to a boil, stirring frequently. 5) Simmer on low for one minute more to thicken. After incorporating the cream of mushroom soup ingredient(s), decide if you still need to add the additional 2 tablespoons of cornstarch and 2 tablespoons of cold water to reach desired consistency.
Boil 2 1/2 cups water and remove from heat. Steep the ancho chilies for 30 minutes. Add 2 tbsp canola oil to heavy, cast-iron dutch oven. Brown chuck in small batches. Avoid overcrowding as it causes the meat to steam. Set aside. Brown ground chuck. Set aside. In same dutch oven, saute' onions, peppers, and garlic until onions become translucent and peppers become tender. Add the cumin and stir for one additional minute. Add the Budweiser, sirloin, chuck, beef bouillon, tomatoes, oregano, chili powder, garlic powder, salt, pepper, 1-2 whole jalapenos, and bay leaves. Stir well. Additional Budweiser may be added if needed to just cover the mixture. Place the steeped ancho chilies and it's liquid into a blender and blend well. Add this mixture to the dutch oven. Cook low and slow, covered for about 3 hours, stirring occasionally. Raise the heat and bring to a medium boil. Whisk the 2 tbsp masa harina with cold water and slowly stir mixture into chili. Bring back up to slow boil and cook an additional 30 minutes. Remove from heat. Remove bay leaves. Allow to set up for at least 30 minutes. Top with finely diced onion and grated sharp cheddar! Enjoy with a cold Budweiser and some great skillet cornbread!
Whisk together evaporated milk and egg yolks in a medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in morsels until completely melted and mixture is smooth. Pour into crust; refrigerate 3 hours until firm. Top with whipped cream before serving. Sprinkle with nuts.
In large pot, heat the oil over medium heat. Add the onion and cook until it starts to soften. Add the chilies, garlic, and shallot. Cook and stir for 2 minutes. Add the chopped chicken and the chili powder, cumin and salt. STir to blend. Add the hominy and broth. Bring to a boil, stirring occasionally. Reduce heat to low, cover and simmer for about 10 minutes. Stir occasionally. Remove cover, stir in the salsa, cover and simmer for 5 more minutes. Serve with toppings of choice.
Preheat oven to 350°. Mix the whipping cream and butter together until well blended. Add the flour. Mix until the dough comes together and can me formed into a ball. Dough should not be too sticky, If it is, add more flour as you mix, 1 teaspoon or a good pinch at a time. DO NOT OVER MIX! Divide dough in half. Shape each half into flat ovals. Wrap in plastic wrap and refrigerate for one hour. Lightly flour your rolling surface and rolling pin. Roll each half into a 12x12 square. A lightly dusting of flour as needed to prevent sticking. Using a pizza cutter, cut into 9 squares. Each square will be 4x4. Place each square on a cookie sheet. Add a spoonful of apples, Sprinkle with cinnamon sugar. Pick up all 4 corners and bring to the center and twist to form a knot. NOTE: ***Freeze at this point and bake later. DO NOT THAW first before baking. Bake for 25-30 minutes. They will brown slightly on the bottom. Filling will be bubbly and apples tender. * Baking time may need to be adjusted if baking from frozen state. Remove from cookie sheet promptly and roll in cinnamon sugar. Serve warm or set aside to cool. Best flavor when serve warm. A small scoop of vanilla ice cream would put this over the top!
Put the pecans in crock pot. Add the egg white and stir until the pecans are evenly coated. In a bowl, stir together the cinnamon, salt, cayenne, and Splenda. Pour the mixture over the pecans and stir until they're evenly coated. Cover the crock pot; set on low, and let it cook for 3 hours, stirring every hour or so. If the nuts aren't dry by the end of the 3 hours, uncover the crock pot, stir, and cook for another 30 minutes until dry. Store in an airtight container.
Grind 2 onions, the tomatoes, ginger, garlic together into a smooth paste. Heat the oil in a deep, thick-bottomed pan on a medium flame. Add the remaining sliced onion and fry till light golden. Add the onion-tomato paste and fry till the oil begins to separate from the paste. Add the tamarind pulp and mix well. Add the dry spices - cumin, coriander, red chilli, turmeric and garam masala powders. Fry for 5 minutes. Drain the water in the can from the beans and rinse them well under running water. Add the beans to the masala. Mix well. Add salt to taste and water to make gravy (about 1 1/2 cups). Simmer and cook covered for 10 minutes. Use a flat spoon to mash some of the beans coarsely. Mix well. Garnish with juliennes of ginger and finely chopped fresh coriander leaves.
Trim the Asparagus: You can do this by grabbing each end and snapping it -- it will break off the tough part. You keep the flower end for cooking and refrigerate/store the larger ends as a great ingredient for vegetable stock on some other occasion. If the asparagus is young enough and pencil-sized, you probably won't need to trim it at all. Clean the asparagus under cool, running water. In a large no-stick skillet, over medium heat, lay in the asparagus, melt the butter, add in the lemon juice, pour in the chicken stock, and pepper lightly with the ground white pepper. The seasoned salt and Mrs. Dash can also be added at this time. Bring to a boil, then reduce the heat to low, cover, and allow the asparagus to sautee for about 20-25 minutes until tender, moving it around with a fork once in awhile. At the table, some folks like some melted cheese (Velveeta or other good melting cheese) over the asparagus while others enjoy some malt vinegar (or just a little good-quality balsamic vinegar) on it. I like it plain. Serve hot.
Mix all ingredients in a pressure cooker or pot. Add 2 quartsbof stock or water, and bring to a simmer. Cover, and simmer the lentils over medium heat about 1 1/2 hours, or until the lentils are tender and the sauce is not watery. (If the liquids reduce too much during cooking, add a little water to prevent the lentils from burning.) Adjust the seasoning if desired, and serve.
In large skillet heat sesame oil. add chicken and season with salt and pepper saute till chicken is done. add carrots, mushrooms, and bamboo shoots, cover and cook till about half tender. add broccoli and saute a few more minutes. add onions, peppers, and teriyaki sauce cover and cook till all vegetables are just done. don't over cook vegetables you want a little texture left. serve over whole grain rice. for vegetarian dish leave out chicken.
At first put the bread in a bowl with the milk, for soften it. Squeeze it, add to mince and mix. Add the eggs, salt, parmesan, garlic. If the mixture is too soft add bread crumbs, if it is too hard add milk. The mixture must be handy. Handle it and form small balls (if they are little, they cook first)and flour them. Heat oil in the pan and add the polpette, add the wine and after few seconds reduce heat. Add few water, cover and cook on low heat for 15-20 minutes (depends of the size of balls). Add water if too dry. Serve it with chopped parsley.
Heat oven to 225 degrees. Spread popcorn evenly onto bottom of 15x10x1-inch pan. Bring sugar, corn syrup and butter to boil in medium saucepan on medium-high heat; cook 3 min., stirring frequently. Remove from heat. Add drink mix and baking soda; mix well. Pour over popcorn; stir gently to evenly coat popcorn. Bake 10 minute Remove from oven; stir. Repeat 3 times for a total baking time of 40 minute. Spread onto large sheet of waxed paper sprayed with cooking spray; cool completely. Break into pieces.
Use only fresh, firm med sized zucchini. Wash and dry, but do not peel. Grate removing large seeds. Mix zucchini, onions, green pepper and canning salt. Let sit overnight. Drain and rinse mixture in cold water. Put mixture in large kettel. Add vinegar and remaining ingredients. Bring to a rolling boil. Cook for 10 minutes. Pack in hot sterilized pint jars. Cover with sterilized lids and hotwater process for 20 minutes. Ready to eat right away, but it's better if it ages a few days.
In a large saucepan over high heat, bring broth to a boil. Stir in quinoa, reduce heat to medium-high and continue boiling, uncovered, for 15 minutes. Stir in corn and salsa, then return to a simmer. Remove pan from heat and stir in avocado. Season with salt and stir in cilantro. Ladle into large bowls, accompanied with lime wedges.
Blend eggs, milk, and shortening together. Combine flour, salt, baking powder, sugar, and cornmeal. Add green pepper, onion, pimento, and cheese. Pour milk mixture into the cornmeal mixture. Stir just until mixed. Pour batter into hot greased muffin cups1/2 full. Bake at 400* for 25-30 minute.
In a large mixing bowl, combine flour, sugar, baking soda, cinnamon, nutmeg and salt. In a separate small bowl, combine the applesauce, oil and eggs. Add to the flour mixture, stirring until the ingredients are well blended. Add the carrots and mix again. Pour the batter into a greased 9" tube pan, or use a 9" x 13" rectangular cake pan, or two bread loaf pans, or a cupcake pan. Bake the cake in a preheated 350° F oven for about 1 hour, 10 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean. Set the cake on a wire rack for five minutes. Then, run a knife around the edges of the pan to loosen the cake, and turn the cake out onto the rack to cool.
Cover Chicken breasts with bar-b-q sauce and bake until done, usually about 15-30 minutes in a 350 degree oven (I don't pay attention to the time too much) When chicken is done pour on more sauce, add bacon strips to cover the breasts and cover with cheddar cheese, return to oven until cheese melts. Add sliced green onions and serve.
Combine diced marshmallows, graham cracker crumbs, and nuts in a medium bowl and mix well. Combine sugar, whole milk, unsweetened chocolate, and salt in a medium pot on the stove and boil to soft ball stage, watching for sticking and stirring frequently. (This is the tricky part -- you can't leave it- it can either stick or boil over). Gradually increase heat, stirring constantly. You are looking for a thick consistency and have to keep moving the heat up and down while stirring to try to reach soft ball stage. (If you don't make candy --- I don't, so I had to research this a bit --- and don't know what that means, here is how to do the soft ball test: have a bowl of cold water ready next to your stove. Drop a small amount of the mixture into the cold water to see if a ball forms. Once one does, you can remove the mixture from heat). Cool second mixture and add 1 t vanilla and 2 T butter. Mix well. Pour the sugar mixture into the bowl containing the marshmallow mixture, and mix well. Pack into a greased 9x13" pan and cool in fridge. Chill until firm. Cut into squares and toss in powdered sugar.
Relative amounts of dried and candied fruit can be varied, but the total amount of fruit should be about 5 cups. Additional fruit and nuts can be added if you like lots in your fruitcake. Chop fruit as necessary. Halve the green and red candied cherries, and very coarsely chop apricots and dried pineapple. Very coarsely chop pecans. Place fruit and nuts in a large bowl, and toss well with the 1/2 cup all-purpose flour. Cream softened butter and sugar, using an electric mixer, until well combined. Add eggs, one at a time, beating after each addition, and set aside. Sift all dry ingredients, and stir until well combined. Stir 1/3 cup bourbon into milk in measuring cup. Using an electric mixer, alternately, add flour mixture and milk mixture to the creamed butter, starting and ending with flour, mixing to combine well after each addition. When thoroughly combined, toss flour coated fruit and nuts again, and fold into batter using a large wooden spoon or spatula. Place rack in middle of oven with second rack below, place a cookie sheet on the lower rack to shield loaf pans from heat. Preheat oven to 350 degrees F. Grease 5-6 mini-loaf pans (3"x51/2"x2") loaf pans or a 10" tube pan (preferably with a removable bottom), and line with greased wax paper. If using mini-loaf pans just press 5 or 51/2" wide pieces crosswise in pans; don't worry about the pan ends. Fill pans just to the top or a little below with batter, dividing evenly. Fruitcakes will rise just a little above the top a little during baking, but they won't overflow. If using mini-loaf pans, bake for about 1 hour or until a toothpick inserted in the center of each loaf comes out clean, If using a tube pan, bake for about 1-1/2 hours or until a toothpick comes out clean. Pans should be shuffled about and turned after half of baking time has passed to ensure that fruitcake (s) bake evenly. When done, remove fruitcakes from oven, and set on cooling racks to cool for 10 minutes. Turn fruitcakes out of pans, peel off wax paper, and set on cooling racks for another 10 minutes. Brush loaves generously with dry sherry, and return to racks to cool completely. Allow to set overnight, covered, for sherry to soak in to loaves. Cut cheesecloth into pieces large enough wrap each loaf in a double or triple layer, and soak cheesecloth pieces in 1/2 cup bourbon. Wrap loaves in the cheesecloth, and sprinkle any remaining bourbon on top. Wrap in foil, and set in a cool place to age for 1 week. Carefully peel back foil, and brush or spray each loaf with remaining 1/2 cup bourbon. Replace foil, and allow loaves to age 1 more week before eating or giving as gifts. This brushing and aging process can be repeated several more times if desired, assuming that you started well before Christmas. This recipe can easily be doubled if your oven is large enough to handle all the pans.
Combine honey with water, vanilla, spices and lemon peel in a large metal percolator. Bring to a boil and let it perk for about 7 minutes. Remove from heat; add vodka. When slightly cooled, strain and pour into a sterilized quart jar or heat-proof bottle. Can be served warm or cold.
Preheat oven to 350. Pour melted butter into a 9x13-in baking dish. Add chicken, skin side down, sprinkle with seasoning salt and garlic. Turn chicken over, season and lay bacon strips on top. (If using 4 breast halves, cut bacon pieces in half.) Sprinkle with mushrooms. Bake in the preheated oven for 45-60 minutes, or until chicken is no longer pink and juices run clear. Remove chicken, bacon and mushrooms to a platter and keep warm. Pour juices from baking dish into a small saucepan and whisk together with cream over low heat until thickened. Pour sauce over chicken and serve warm.
Heat oil and butter together in a large frying pan. Saute onions and garlic until translucent. Add apples and parsnips, cover, and cook until very soft. Add broth and bring to a boil. Reduce to simmer and cook until vegetables can be easily pureed. Using a blender stick, puree mixture. Take 1/2 Cup of the hot soup and add the curry/flour mixture in a small bowl. Blend well. Stir mixture back into soup. Blend well. Add Half & Half, blend well. Return to simmer but DO NOT BOIL. Serve immediately.
Toast both sides of bread under broiler until lightly browned. Stir together remaining ingredients except chili pepper jam and worcestershire sauce. Spread 1 tsp chili jam on each slice of bread. Divide cheese mixture evenly between slices and spread to edges. Return to broiler until top is brown and bubbly, 2-3 minutes. Crisscross the top of each slice with the edge of a knife, just to cut through the crispy cheese. Sprinkle with worcestershire sauce and serve.
Place all ingredients in bread pan, select Light Crust setting, and press Start. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool for 1 hour before slicing. (Remember to remove kneading paddle, if necessary.).
Set oven to 325 degrees In a large skillet, heat oil with 3 tablespoons butter. Season the drumsticks with seasoning salt (or white salt) and pepper. Brown the turkey drumsticks, then transfer to a 3-qt Dutch oven. Top drumsticks with the sliced onions and minced garlic (if using). In the same skillet, heat the tomatoes, with the bouillon cubes and the seasonings, until bouillon cubes are dissolved; pour mixture over the turkey and the onion. Cover, and bake for about 2 hours, basting occasionally with juices (it might take longer than 2 hours to cook the turkey legs, depending on the size). Add the potatoes and sliced zucchini; cover and bake 20-25 minutes longer, or until veggies are desired tenderness. Transfer the turkey and veggies to a serving dish and keep warm. Combine the cornstarch and 2 tablespoons cold water until smooth; stir into the tomato mixture. Bake, uncovered for 10-15 mins, or until slightly thickened Pour over the turkey and the veggies. Season with more salt and pepper if desired.
Preheat oven to 400 degrees. In a large roasting pan (or on a rimmed baking sheet), combine the cauliflower, onion,and garlic. Drizzle the olive oil over and toss to coat. Roast, stirring after 15 minutes, until the vegetables begin to brown and soften, for 30 minutes. In a large saucepan, combine the cauliflower mixture with the chicken broth, water, bay leaf, and thyme. Cover and bring to a boil. Reduce the heat to a simmer. Simmer, still covered, until the cauliflower is tender, 20 minutes. Discard the bay leaf. Transfer the soup to a blender or food processor, in batches, and puree until smooth. Return the soup to a saucepan. Stir in the half-and-half. Season with salt and pepper, heat gently, and serve.
Brown meat in skillet. Combine all the ingredients in a large stock pot over medium heat. Stir to combine and bring to a boil. Cover and reduce heat to simmer and simmer for 2 1/2 hours, stirring occasionally. Remove from heat. Let sit for about 10 minutes (be sure to remove the bay leaf before serving) then serve. Serving suggestions: Top with bacon bits and cheese/place over a small amount of cooked pasta or rice.
Mix the mayonnaise, parsley, tarragon, lemon juice and capers and chill. Preheat oven to broil. Place the salmon fillets on a parchment-lined cookie sheet. Place under broiler and cook for about 5 minutes. Top with two tablespoons of mayonnaise and return to broiler for another 5 minutes until the salmon is just cooked through.
Preheat oven to 350°F; Combine well the flour, baking powder, salt and walnuts --. In a separate bowl cream together the butter and sugar until completely combined; Add Egg Beaters to the creamed butter/sugar beating well; Add vanilla and stir to mix completely --. Add dry mixture to this 'wet' mixture, combining well --The resulting mixture should be crumb-like --. Shape the mixture into balls and arrange in a circle in a greased 9" cake pan (perhaps 6 balls, 5 around and one in the middle). By arranging them in this fashion, you'll get an effect similar to scoring you see in scone recipes except this is achieved 'naturally' by the arrangement of the balls --. At this time you can sprinkle it with the optional cinnamon sugar (trust me, it's better WITH the cinnamon sugar!). Bake in preheated 350°F oven for approximately 50 minute (your time may vary). Allow me to repeat, this will be hard upon completion and dryish -- it isn't intended to be a moist 'tea' cake (so don't be alarmed). Serve warm or equally good at room temperature; don't forget to have it with strong hot tea (no herbals) for the FULL effect! Suggestions: substitute pecans for the walnuts.
Set oven to 375 degrees (second-lowest rack). Grease an 11x7 or a 13x9-inch baking pan (the brownies baked in a 13x9 pan will not be as high). In a large bowl using an electric mixer beat all ingredients except walnuts or chocolate chips until smooth (the batter will be thick). Add in walnuts of chocolate chips mix to combine. Spread into the prepared baking dish (the batter will be very thick so have patience!). Bake for about 25-30 minutes (do not overbake). Cool completely before frosting.
In a large sauce pot, heat the olive oil over medium high heat. When the oil is hot, add the onion and garlic and saute 5 minutes until the onions are soft. Add the green beans, tomatoes, sugar, salt and pepper to the pot, cover and let stew over medium heat for 45 minutes or until the beans are very soft. Transfer the beans to a serving dish and garnish with chopped mint, lemon wedges and a dollop of yogurt on top.
Melt 1/4 cup butter in a large saucepan over medium heat. Whisk in flour, and cook, whisking constantly, 2 to 3 minutes or until flour is lightly browned. Whisk milk into butter mixture and bring to a boil. Reduce heat and simmer 6 minutes or until thickened. Stir in cheddar cheese and next 3 ingredients, stirring until cheese melts. Spread a 1/4 cup of cheese sauce evenly into a lightly greased 13"x9" baking dish. Layer half the potatoes over the sauce. Top with half the remaining sauce. Repeat with remaining potatoes and cheese sauce. Bake at 325 degrees Fahrenheit, covered, for 1 1/2 to 2 hours. Stir together bread crumbs, melted butter, and Parmesan cheese. Remove potatoes from oven and spread the bread crumb mixture evenly over the potatoes. Bake, uncovered, 20 to 30 minutes more, or until potatoes are tender.
Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add garlic, shallots and pepper flakes and cook for about a minute; add tomatoes and squash, and cook with some salt and pepper. When squash is tender - about 10 minutes for shreds, 15 or so for small cubes - cook pasta until it is tender. Combine sauce and pasta, and serve, garnished with parsley or Parmesan.