HumbleIntelligence/food-ner-1-Million huggingface dataset:
Steam Broccoli by either putting in Microwave safe dish with lid and a small amount of water, or on stove in a covered sauce pan and small amount of water. Cook just until soft. Oil skillet 1/8" in bottom. Heat, then add 3 TBS Butter. Add 2 Tbs Flour, chopped Green onion bottoms and ground Pepper. Cook until Yellow in color, just enough so the flour is not raw. Add 2 Cans of Chicken Broth. Stir quickly, using whisk if you have one. Add Steamed Broccoli and any pan liquids. Add Green Onion tops, and Simmer 15-20 minutes on Med heat. This will slightly reduce liquid and impart flavors. The broccoli breaks apart and "makes" the soup. If you would like whole pieces of broccoli, keep some out to add at the end. This way they will not overcook. Reduce heat. Add Colby and American Cheeses. Cook on low 1 minute. Add 1 Cup Half and Half slowly, so it will not clump. Here you must watch temperature, so keep it on low. Cook 10 minutes. Add Cornstarch to water and stir. Pour in 1/2 of cornstarch mixture and stir. Then pour in 2nd half of mixture and stir. Turn heat off and stir until thick.
Cook frozen broccoli, according to package directions, in a 1 quart saucepan along with the oleo. Stir to coat broccoli with melted oleo and add salt & pepper to taste. Add slices of Velveeta cheese and cover, cooking on medium-low heat until cheese melts (about 10 minutes). Stir in the milk. Mix thoroughly to coat all broccoli pieces evenly with the cheese.
Preheat oven to 375 degrees. Mix flour with 1 T of the ranch dressing mix in a plastic bag. Shake chicken pieces in mixture. Melt butter and fry chicken pieces for a few minutes until brown. Mix remaining ranch dressing, mushroom soup, sour cream, ricotta cheese, broccoli, mushrooms and soy milk in a bowl. Put chicken into a large casserole dish (approximately 12"x15" or larger). Pour the mixed ingredients over the chicken. Bake for 35 minutes or until chicken is cooked through.
In a blender, combine all ingredients but the slaw mix. Puree until smooth. Transfer to a large bowl, add slaw mix and toss to combine. Season, to taste, with salt and black pepper.
In a large skillet, heat 1/4 c olive oil over medium heat until shimmering. Add onion, a large sprinkle of kosher salt and some black pepper and saute until soft and translucent, 3-5 minutes. Add garlic and saute until fragrant, 1 minute. Add bay leaves, red pepper flakes and kalamata olives. Saute another 3-5 minutes, until onions begin to brown. Add basil, tomatoes and sugar. Stir well and simmer 10 minutes. In a wide, shallow dish, season flour with salt and pepper. In a second dish, whisk together eggs and milk with a pinch of salt and pepper. In a third dish, season bread crumbs with salt and pepper, and stir in Parmesan, parsley and garlic powder. Heat 1/4 c olive oil in a large skillet. Dip each chicken breast in the flour, coating both sides then shaking off excess. Dip in egg wash on both sides, allowing excess to drain off. Dip in bread crumbs, coating both sides well. When oil is hot, fry coated chicken breasts 4 minutes on each side, until golden brown and crusty. Spoon tomato sauce over chicken breasts. Top with sliced mozzarella and more Parmesan. Bake in preheated 350°F oven 15 minutes or until cheese is bubbly. Serve with spaghetti.
Heat olive oil in a medium skillet over high heat until hot. Sprinkle tenderloin steaks with salt and pepper. Sear tenderloin steaks on both sides in skillet. Remove from skillet, and place on a rack in a broiler pan. Broil 4 to 5 inches from heat (leave door just a bit ajar) 4 to 6 minutes on each side or until meat thermometer registers 140° for rare or 150° for medium rare (160° for medium). Add brandy or bourbon to drippings in skillet; bring to a boil over medium heat, and deglaze pan, scraping browned bits that cling to bottom. Add minced garlic, peppercorns, oregano, and salt; cook 1 minute. Add whipping cream; bring to a boil, and cook 6 to 7 minutes or until sauce is reduced by half. Remove from heat; whisk in sour cream, and spoon sauce over steaks. Serve with noodles or baked potatoes.
Preheat oven to 350 degrees, wash and dry chicken. Cut a horizontal pocket in each breast taking care not to pierce the top, bottom or sides. In a small bowl combine spinach an d Feta and mix well. Fill pockets in chicken breasts with Feta mixture and secure with toothpicks. Place in a glass or ceramic baking dish. Mix together lemon juice, olive oil, salt and pepper and pour over chicken. Marinate 30 minutes, turning once. Season chicken with salt and pepper and broil until golden, about 15 minutes.
Preheat oiled griddle to 350 degrees. In a large mixing bowl, combine milk and eggs; mix well. Add mashed bananas and peanut butter. Gently stir in Bisquik mix. Batter should be thin but not runny. Pour out scant 1/3 cup of batter onto griddle. (I cook 8 pancakes at a time on my electric griddle.) Once edges are dry and cooking side is golden brown, turn pancake and cook on that side until golden brown. Serve immediately. NOTES: These freeze very well. Thaw in microwave and serve immediately.
Trim pork roast of excess fat and pat dry with paper towels. Make a spice rub by mixing smoked paprika, thyme, garlic powder, onion powder, 2 teaspoons salt, and 1/2 teaspoons black pepper in a small bowl. Rub the pork roast with 1/2 tablespoon of extra virgin olive oil. Sprinkle the spice rub over the pork roast, patting to adhere the spice rub all over. Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. Add the pork roast to the skillet and sear on all sides until golden brown, taking care not to burn the spices. Place the pork roast in the slow cooker. Wipe out the skillet with a paper towel. Add the butter to the skillet and melt over medium heat. Add the minced garlic to the skillet and cook for about 1 minute. To the skillet, add the honey, cider vinegar, 1/2 teaspoon salt, and 1/4 teaspoon of black pepper, mixing well. Simmer the honey butter sauce for about 30 seconds. Pour the honey butter sauce over the pork roast in the crock pot, saving the skillet for later use. Cover the crock pot and cook on low for 4 to 5 hours. When done, remove the pork roast to a serving platter and cover with foil to rest. Pour the juices from the crock pot back into the large skillet, heating over medium high heat. Mix the cornstarch and water to make a slurry, and add it slowly to the juices in the skillet. Simmer for about 5 minutes or until the sauce reduces to a syrupy consistency. Slice the pork roast and serve with the honey butter sauce.
Preheat oven to 350*F. Combine the flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, combine the pumpkin, eggs, and vanilla, stirring well with a wire whisk. Slowly add the pumpkin mixture to the flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moistened after stirring.). Melt the butter in a large skillet over medium heat; add macadamia nuts. Cook, stirring constantly, until nuts are browned; remove from heat and cool completely. Knead or gently stir cooled nuts into the dough. Place dough on a lightly floured surface and divide into 4 portions. Lightly flour hands and shape each portion into a 1x15" log. Place logs 3" apart on lightly greased cookie sheets. Bake for 23 minutes; cool for 15 minutes. Reduce oven temperature to 300*F. Cut each log diagonally into 1/2" slices using a serrated knife. Place slices on ungreased cookie sheets; bake for 15 minutes, turning once. Cool completely on wire racks.
Heat water, potatoes, onions, salt, pepper and bay leaf to boiling in Dutch oven; reduce heat. Cover and simmer until potatoes are almost tender, about 10 minutes Stir in salmon. Cover and simmer until fish flakes easily with fork, about 5 minutes longer. Remove bay leaf. Stir 1/2 cup of the soup liquid into whipping cream. Gently stir cream mixture into the soup; heat through. Sprinkle with dill weed. Note: Maybe using 15 oz canned salmon, deboned and skinned, could be a substitute if fresh salmon is unavailable to you or cost prohibitive.
Sort & rinse beans. Place in crockpot, cover with water and soak 8 hours or overnight. Drain water from beans & rinse again. Remove water from the crockpot and rinse again. Place back in crock pot and add water & salt. Cover and cook on low 10 hours. Reserving liquid, drain beans & place in bowl. Heat oil in skillet & saute onions and garlic over medium heat until tender. Transfer to blender. Add chilies, cumin, and jalepenos, and blend until smooth. Add cooked beans (in batches---there's too much to do all at once) to blender and blend until smooth. Pour into crock pot. Stir well and gradually add reserved liquid until beans reach desired consistency. Cook on high 20-30 minutes.
Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4-inch dice. In a 6-quart stockpot, combine 3 tablespoons of the olive oil with the water. Add the vegetables and saute over medium-low heat until all the water evaporates. Do not brown the vegetables. Add the stock and bring to a boil. Cook at a gentle boil for 30 minutes. Meanwhile, in a food processor fitted with the metal blade, put the tomatoes, basil, garlic, and remaining 3 tablespoons olive oil. Pulse until pureed. Stir the puree into the cooked soup. Do not let the soup return to a boil. Season, to taste, with salt and pepper. Serve the soup hot or cold from a tureen or in individual bowls. Cook's Note: My mother uses only water, because her vegetables are peak-of-season, just-picked, and therefore full of flavor; but you can use stock if you like. Pistou, the puree of tomatoes, basil, garlic, and olive oil in this recipe, is a traditional French condiment that adds a burst of flavor just before serving.
Combine first seven ingredients in a 9x13 inch baking pan. Add shrimp and toss to coat. Refrigerate and let marinate for about an hour. Preheat oven to 450 degrees. Bake until shrimp are cooked through, stirring occasionally, about 10 minutes. Garnish with lemon wedges and serve shrimp with a loaf of French bread.
Add rice to saucepan of boiling salted water, boil uncovered for 12 minutes or until rice is tender. Drain. Combine rice, one egg, finely chopped onion and melted butter, mix well. Press rice mixture over base and side of greased 18 x 28cm lamington tin. Drain tuna, reserve the liquid, and press flaked tuna over rice pressing firmly. Melt extra butter in a pan, add flour and stir until combined. Remove pan from heat, add milk and tuna liquid and stir well. Return pan to heat and stir until sauce thickens. Add mustard, paprika, salt and pepper. Stir until combined, simmer uncovered for approx 2 minutes. Add well beaten 2nd egg, grated cheese, parsley and lemon juice. Stir until combined. Pour sauce over tuna. Bake uncovered in moderate oven for approx 40 minutes or until firm on top.
fit the piecrust into 9 inch pieplate according to package instructions; fold the edges under and crimp them. bake piecrust at 425 for 7 minutes, or until it is lightly browned; then let it cool. Combine nectar and the next 5 ingredients in a medium saucepan. Bring to a boil over medium heat, whisking constantly; boil, whisking constantly for one minute or until the mixture thickens. Then remove from the heat. Stir in the butter and vanilla. Cover tightly with plastic wrap, and cool to room temperature. Spoon mixture into prepared piecrust; cover and chill for 8 hours. Then garnish the pie if you desire.
Beat the milk into the pudding mix. Spoon into a pretty serving dish. Garnish by sprinkling with cocoa powder. Arrange the fruit around the chocolate dip.
Heat oven to 350 degrees. Grease 9" x 13" pan. In small bowl, combine flour and margarine until crumbly. Stir in pistachios; pat into prepared pan. Bake at 350 degrees for 18 to 22 minutes or until light golden brown; cool. In small bowl, combine cream cheese and powdered sugar until smooth and creamy. Fold in 1/2 carton of whipped topping; spread over cooled crust. In large bowl, beat pudding mix and milk at medium speed until thickened, about 5 minutes. Pour mixture carefully over cheese layer. Spread with remaining whipped topping. Refrigerate several hours or overnight.
Preheat the oven to 325 degrees F (165 degrees C). Bring a saucepan three-fourths full of water to a boil over high heat, add the almonds and boil for 30 seconds Drain, then immediately wrap the almonds in a kitchen towel and rub them in the towel to loosen the skins Pinch the almonds from the skins; the almonds should slip out easily This step is optional and can be skipped. Transfer the almonds to a heavy rimmed baking sheet. Add the oil and toss to coat evenly. Add the salt and toss again. Place in the oven and toast, stirring the almonds once or twice so they brown evenly (about every 5 minutes), until golden brown and fragrant, 20 to 30 minutes. Transfer to paper towels to cool completely, about 1 hour, before serving. Adjustments: Omit oil and salt and toast as directed above for plain roasted almonds. Be sure to purchase fresh almonds and not almonds that are"smoked" or"salted"- those are generally already roasted. Total time is listed as 1 hour 30 minutes, with the"cooking" time as time allowed for almonds to cool completely.
Preheat the oven to 200°C. Thinly slice the potatoes, and place the potato slices on two lightly oiled baking trays, sprinkle with thyme, drizzle with a little olive oil and bake for 15-20 minutes, or until tender and golden. Set aside. Add the spaghetti to a large saucepan of boiling water and cook until al dente. Heat 1 tablespoon of oil in a large pot over a medium heat, add the onion and garlic, and saute until softened. Add the sage and saute for 1 minute or until soft. Add the drained spaghetti and toss to combine. Pour in the stock or wine/vegetable stock, season with salt and freshly ground pepper, and toss together for 2 minutes. Add the potato slices and lemon juice and toss for 1 minute further or until the liquid has reduced. Remove from the heat and drizzle with a little olive oil. Transfer the spaghetti to a large serving platter and sprinkle with the parmesan or pecorino. Serve with crusty rolls and salad greens.
Cook fettucine according to package directions; drain, rinse and drain again. Meanwhile, in 10" skillet melt butter; add mushrooms. Cook over medium heat, stirring occasionally, until mushrooms are tender (2 to 3 minutes). Stir in flour until smooth and bubbly (1 minute). Stir in remaining ingredients, except fettucine. Continue cooking, stirring occasionally, until heated through (6 to 8 minutes). Serve over fettucine.
Line an 8x8-inch (2L) square baking pan with aluminum foil so the edges overhang the sides. In a medium saucepan over medium heat, combine 1 can of condensed milk, 1/2 cup (125 mL) peanut butter, and 1/4 tsp (1 mL) salt. Stir continuously just until bubbly. Remove from heat and immediately stir in chocolate chips and 1 tsp (5 mL) vanilla. Scrape into prepared pan and spread evenly. Refrigerate while making peanut butter layer. In a clean medium saucepan over medium heat, combine the remaining condensed milk, peanut butter, and salt, stirring continuously just until bubbly. Remove from heat and immediately stir in peanut butter chips and remaining vanilla. Scrape onto chocolate layer, spreading to cover. Sprinkle with peanuts, pressing gently into fudge. Refrigerate for 3 hours or until firm. Lift the fudge out of the pan and cut into small squares.
Preheat your oven to 190°C/375°F/gas 5. You will need a deep baking dish roughly 26cm x 20cm, I use an enamelled dish as Jamie does, it conducts the heat perfectly. Put your lardons or ham in a large sauce pan (that has a lid) over a medium heat and add your thyme leaves. Add a glug of olive oil and the butter and let it all fry off a few minutes. Add all of your prepared leeks and fry them off for about 3 minutes so they are well-coated in the butter. Add a pinch of sea salt and freshly ground black pepper then pop the lid on, turn the heat down to low to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don't catch. When your leeks are ready, add the turkey meat and stir. Add your stuffing mix now if you have any, then add the flour, mix it in well and then pour in your stock and stir again. Add the creme fraiche then turn the heat up and bring everything back up to the boil. Have a taste and add a bit more sea salt and freshly ground black pepper if it needs it, then turn the heat off. Pour the mixture through a sieve over another large empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry. Dust a clean surface and a rolling pin with a bit of flour and roll your pastry to the size of your dish. (Optional Chestnut and Sage Version. Roll the pastry out so it's about double the size of your dish, then crumble the chestnuts over one half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half of pastry on top then roll it out carefully and evenly so you have a rectangle big enough to cover your baking tray. Don't worry if a few bits stick out here and there.). Spoon that thick leek and turkey mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. Add a pinch of salt to your beaten egg then paint this egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown. When the pie is ready, re-heat the lovely gravy and serve with your pie, along with mashed potatoes and seasonal greens.
1. Soak raisins in hot water for 5 minutes. Meanwhile, combine pear, walnuts and Cardamom in a small bowl. Drain raisins and add to bowl. 2. Melt the butter in a large skillet over medium-high heat. Season one side of the pork cutlets with 1/8 teaspoon each of the salt and pepper. 3. Place pork, seasoned side down in hot skillet and cook 2 minutes. Season with other side with another 1/8 teaspoon each salt and pepper. Flip over pork and cook an additional 2 minutes. Remove to a plate or platter. Cover with foil to keep warm. 4. Add pear mixture and sugar to skillet cook 1 minute. Remove skillet from heat and spoon pear compote over pork. Serve immediately.
Heat oil in a frying pan, add onions, garlic and ginger and stir over medium heat for 5 minutes or until onions are soft. Stir in turmeric and garam masala and stir a further minute. Stir in the water, tomatoes, chili, bay leaves, chick peas, half the coriander and salt. Simmer gently for about 15 minutes, stirring occasionally to make sure it isn't catching. Stir in remaining coriander and lemon juice and serve.
Preheat the oven to 220C/Gas 200C/Gas 7. Put the sliced onion, pepper and new potatoes on a large baking tray and drizzle with 1tsp of the oil. Season with a little salt and lots of freshly ground black pepper. Toss the veg together well and spread them out on the tray. Bake in the oven for 20 minutes or until the vegetables are lightly browned and beginning to soften. While the vegetables are cooking, make the stuffing for the fish. Put the ciabatta pieces in a large non-stick frying pan and place it over a medium heat. Cook for 4-5 minutes, turning regularly until the chunks of bread are lightly toasted. Cut the sun-dried tomatoes into thin strips and finely slice the garlic. Add the pine nuts, garlic and tomatoes to the frying pan and toss together over a low heat for 2 minutes more until the nuts are lightly toasted. Remove the pan from the heat and leave to cool for a few minutes. Add the parsley and basil leaves and toss together. Working carefully, as some sea bass fins are very spiky, slash the fish diagonally with a knife 4 times down each side. Sprinkle with half the lemon juice, making sure plenty goes into each cut and season with black pepper. Take the tray with the vegetables out of the oven and turn them with a spatula. Push the veg into a heap down the centre of the tin and place the fish on top. Open the fish and spoon the bread, tomato and herb filling inside. Don't worry if a few pieces fall on to the tray, but try to keep them close to the fish or they could burn. And remember that the backing tray will be hot, so watch your fingers. Close the fish and drizzle with the remaining lemon juice and the rest of the oil. Bake for 20-25 minutes or until the fish is just cooked and the filling is hot. Check by sliding a knife into the thickest part of the fish and peering inside - the fish should look white and a little flaky rather than translucent. Serve right away - nothing else needed.
Put all ingredients in blender, adding ice last. Process until smooth. Pour into glasses and enjoy!
Combine your favorite marinade ingredients. Marinate meat overnight. Broil or grill steak for 12-15 minutes until done to your taste. Cut across grain into 1 1/2" thin strips. Char peppers in a skillet in olive oil until slightly blackened and blistered on medium high heat. Reduce heat to medium low and add balsamic vinegar to the skillet. Cover and cook on medium low heat until vinegar is reduced to a syrup consistency. Put salad in bowl. Top with cut marinated steak, salad dressing, feta and peppers. Enjoy!
PASTRY: Preheat the oven to 400°. Sift the flour, 2 tablespoons sugar and 1/8 teaspoon salt into a large, chilled mixing bowl, and add the chilled butter With your fingertips rub the flour and fat together until they look like flakes of coarse meal. (Or use the food processor). Add the lightly beaten egg and toss together until the dough can be gathered into a compact ball. Wrap in wax paper and chill the dough for at least an hour before using. On a lightly floured surface, roll the dough into a circle about 1/8 inch thick. Press into nonstick greased Large Pie Tart Dish. FILLING: Reduce the oven heat to 350°. With an electric mixer or food processor, beat the cream cheese, pot cheese and sugar together until light and fluffy. Then beat in the egg yolks,orange juice,zest, cinnamon and 1/2 teaspoon salt. Spoon the cheese mixture into the tart Bake in the middle of the oven for 20 minutes, or until the filling is set and a cake tester inserted in the center comes out clean. Cool the tart to room temperature, then carefully slip out of the tin and serve.
For the cornbread; (the cornbread can be prepared up to a day in advance) set oven to 425 degrees. Generously grease a 10-inch oven-proof skillet. Place the buttered skillet in the oven to 5 minutes to heat. In a bowl combine the cornmeal, flour, sugar, baking powder and salt. In another bowl combine the eggs, melted butter and buttermilk; add to the dry ingredients; stir JUST until moistened. Transfer the batter to the hot skillet. Bake at 425 degrees for about 20-25 minutes, or until golden. Cool the baked cornbread and then cut into 1-inch cubes. Arrange in a single layer in a 15 x 10-inch baking sheet. Bake at 350 degrees for about 15-20 minutes or until lightly browned; set aside. For the casserole; butter a 13 x 9-inch baking dish. Melt butter in a large skillet over medium heat; add in onion and celery, saute for about 5 minutes or until softened (add in the garlic the last 2 minutes of cooking). Add in the uncooked shrimp, sausage, green onions, corn and jalapeno pepper; cook stirring constantly until the shrimp JUST begins to turn pink; remove from heat (the shrimp will still be raw). Stir in cumin with cilantro and cayenne (if using) milk and 3 beaten eggs; mix to combine. Add in the cubed cornbread; gently mix with a wooden spoon (it does not matter if the cornbread breaks!). Season with seasoned salt (or white salt and black pepper). Spoon the mixture into prepared baking dish. Bake for about 30-35 minutes at 350 degrees.
In a large pot, brown beef with onion. Drain fat. Stir in remaining ingredients. Bring to a boil. Reduce heat to low. Cover and simmer apx. 25 minutes, or until rice is tender.