HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut chicken into 3/4 inch pieces, sprinkle with 1/2 teaspoons salt. Cook in oil in large saucepan until chicken loses pink color. Add onion and garlic. Continue cooking, stirring often until onion is soft. Add remaining salt, tomatoes and their liquid, corn, picante sauce, cumin, cinnamon and cloves. Bring to boil; reduce heat and simmer covered 10 minutes. Add green pepper. Simmer 10 minutes. Ladle into soup bowls and top with a dab of sour cream if desired.
Beat the eggs well. Beat in sugar. Beat in cream, milk, and yogurt, adding the vanilla at the end. Transfer to ice cream freezer and freeze.
Wash& scrape freshly dug potatoes and then rinse again thoroughly. Use small potatoes that will fit inside wide mouth canning jars (DO NOT USE MAYO JARS). Boil them 10 minutes, drain. Add 1 teaspoon salt to each quart jar. Cover with boiling water and leave 1" head space. Adjust caps. Process pints 30 minutes, quarts 40 minutes at 10 lbs pressure. Recipe on page 40 of the Ball Blue Book canning& freezing guide.
MAKE THE SABAYON: Set aside a big bowl of ice. In a small stainless-steel bowl, whisk the sugar into the egg yolks until thoroughly combined and lightened in color. Set the bowl over a saucepan of simmering water and continue whisking until mixture thickens. The mixture is cooked when it is light in color and trails off the whisk in ribbons. Do NOT overcook it. Remove the bowl from the heat and whisk in the balsamic vinegar. Set the bowl over the bowl of ice and continue whisking the sabayon until it is completely cooled, 5 to 10 minutes. The sabayon will thicken as it cools. Very gently fold in the whipped cream and refrigerate the lightened sabayon for at least 2 hours before serving. (You could make it the night before, but it is best served the same day it's made.). Serve the sabayon draped over whole or sliced strawberries in a pretty glass dish with a garnish of crisp cookies, whole or crumbled, if you like.
Cook the rice in the beef broth until half done. Set aside. Cut off the stem end of the cabbage. Place the cabbage into a large pan of boiling water. Remove the leaves from the water as soon as they start to separate. Save the large leaves for stuffing, but cut off any tough parts of the leaves. Shred the smaller leaves, to use in the stuffing. Mix all stuffing ingredients, including the cooked rice, until smooth. Use some of the cabbage water if necessary to mix everything until smooth. Put some stuffing into each large leaf and roll up like a parcel Seal the edges with the egg white. The rolls should be small and thin. Brown the rolls in the butter, in a frying pan. Pack the rolls into a baking pan. Rinse the frying pan with some of the cabbage water and pour over the rolls in the baking pan. The rolls should be about half submerged in liquid. Drizzle the rolls with the golden syrup and bake at 350F for 1 1/2 hours. Turn them once during baking and add more of the cabbage cooking water, if they are getting too dried out. Add 1-2 tbsp of cream to the sauce left in the baking pan after removing the rolls. Spoon the sauce over the cooked rolls to serve.
Boil vegetables in water for five to ten minutes or until crisp tender and drain. Saute onion whites in butter. Add flour and blend well. In separate pan, bring milk and broth to a boil. Slowly incorporate broth mixture with flour, blending well with a wisk. Add cheese, salt, pepper, and cayenne. Stir in mustard and boiled vegetables. Bring soup to a boil. Serve immediately.
Sprinkle mixture of spices & garlic on both sides of Flat Iron Steak. Let sit for 20 minutes at room temperature. Use any indoor grill like a George Forman Grill or stove top Grill. Oil Grill well. Heat on high for 3 minutes. Add the steak to the grill. Leaving it untouched until side one has grill marks about 5 minutes. turn over & leave on for another 4 minutes. serve sliced with potato or over rice with vegetables. also great in a tortilla. Very jucy & great flavor. Super Easy & priced well.
If crabs live, put in freezer for 10 minutes to stun. Remove back shell and clean spongy bits and brown stuff, clean in water. Cut in half lengthwise. Remove claws from body and hit with blunt side of a cleaver to crack in several places. Cut the halves into two or three pieces leaving legs attached. Pound ginger and chili until they form a paste, or zap in the food processor or blender. Mix soy sauce, sugar, water (or stock), tomato sauce and chili sauce (if using) in a small jug. Put oil in a large hot pan or wok and over a medium heat fry ginger/chili mix for a few minutes. Add the crab pieces and stir fry at a higher heat till crab pieces turn red. Add liquid mixture and bring back up to the boil, add sesame oil, lower heat to medium and cover with lid for a few minutes giving the occasional stir. Garnish with sliced spring onion. Don't forget the finger bowls and a bowl in the middle for the shells and lots of paper serviettes/napkins.
Mix paprika, flour and cayenne. Toss pork in mixture to coat. Heat 1 tablespoon of the oil over medium high heat in a non-stick or seasoned cast iron skillet. Brown pork and remove once it is just cooked. Keep warm. Add remaining oil, garlic, onion, mushrooms and salt to the pan, cook until mushrooms start to soften. Add peppers and cook until tender-crisp. Add pork, wine (or stock) and Worcestershire. Stir constantly until liquid has mostly thickened and evaporated. Remove from heat and stir in sour cream. Serve over rice or egg noodles.
Heat 1 tsp olive oil in a nonstick skilled over medium heat. Add almonds and saute 1 minute until light brown. Add breadcrumbs and garlic, cook 2 minutes or until golden, stirring occaisionally. Stir in 1 Tbs lemon juice, cook 1 minute or until breadcrumbs are dry. Stir in lemon zest, remove from heat and set aside. Cook pasta according to package directions. Before draining pasta, add spinach to the colander first, then drain pasta on top of spinach. Immediately return pasta and spinach to the pot, tossing gently until spinach wilts. Add breadcrumb mixture to pot; toss gently. In a separate bowl, combine remaining 2 tsp olive oil, remaining 1 Tbs lemon juice, veggie broth, and salt; drizzle this mixture over the pasta in the pot, toss until well blended. Top with parmesan cheese to taste, and serve immediately.
COOKIES: Combine the powdered sugar and pecans in a food processor fitted with a metal blade. Cover and process until the pecans are very finely chopped, 45-60 seconds. Combine the sugar mixture, butter, rum, and vanilla in a large bowl; cream with an electric mixer on medium speed until creamy, scraping sides of bowl often, 2-3 minutes. Reduce mixer speed to low; add the flour, baking powder, and salt, stirring until well mixed (1-2 minutes). Divide dough in half; shape each piece into a 10" long roll on a lightly floured surface. Flatten the sides to form a triangle on a sheet of waxed paper, using the paper to help create the shape. Wrap each half in plastic wrap; refrigerate until firm, about 2 hours. Preheat oven to 375°F. Cut each dough log into 1/4" slices; space 1" apart on ungreased cookie sheets. Sprinkle cookies with the pearl sugar; bake for 9-11 minutes, or until the edges begin to brown. Transfer cookies to wire racks and cool completely. Meanwhile, make the FROSTING: Combine all the frosting ingredients (except the half-and-half) in a small bow. Beat with an electric mixer on low speed, adding enough half-and-half for desired spreading consistency. For each sandwich cookie, spread 3/4 teaspoons frosting on the bottom of a cookie, sugar side down; top with a second cookie, sugar side up. Squeeze together gently; repeat until all cookies have been assembled.
Put first 9 ingredients into crock pot. Cook on low for 7-9 hours or high for 4-6 hours. For last half hour of cooking mix milk and flour together and add to crock pot to thicken a little. Serve with rice, potatoes or pasta.
Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening. Melt butter in 2-quart saucepan over medium heat. Stir in brown sugar and maple syrup; heat to boiling. Boil 1 minute, stirring frequently; remove from heat. Stir in peanut butter and vanilla until mixture is smooth. Stir remaining ingredients into peanut butter mixture, mixing well. Press evenly in pan. Cover and refrigerate about 2 hours or until firm. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
Melt the butter or oil in a round glass or ceramic ramekin (31/2 inch, 6 ounce size). In a separate bowl, mix baking soda and apple cider vinegar together ( it will be very fizzy and bubbly) Set aside. Add all the rest of ingredients to the ramekin, and whisk or stir with a fork very briskly. Add the baking soda-cider vinegar mixture to the ramekin and stir in well. Stir, scraping sides, until clump free. Cook in microwave for 1 minute and 30 Seconds Take a knife between the bowl and muffin and slide around to loosen edges. Cool enough to handle, then remove from bowl and cut in half sideways. You can also make several and bake them together on a baking pan at 400 degrees F for 12 to 15 minutes, until middle is firm. No matter how you cooked them, now they need to be toasted. If you do not toast them, you will not get that muffin like texture. Toast in a buttered or oiled frying pan, until lightly browned on each side. Use a spatula to press the tops of muffins lightly down while pan toasting. Cool after pan toasting and eat immediately or place a piece of parchment paper between each half then into a zippered freezer bag. Into the freezer they go. Take out night before needed and defrost in fridge. If you don't have the time, you can take out of freezer when needed and defrost in microwave for 25 seconds. How ever you defrost them, you need to pan toast them again or put in toaster oven (not a toaster) for a toast cycle.
Cook pudding according to package directions. Cover top of pudding with plastic wrap to prevent top from forming that rubbery layer on top. Place in fridge and chill. Dissolve lemon jello in boiling water, add mountain dew and juice from pineapple. Chill until it starts to thicken but not set. Mix jello, pudding and cool whip with electric mixer. Fold in pineapple and marshmallows, pour into large bowl and chill. Serve and enjoy!
In Blender, add cold milk, non dairy creamer, ice cream, strawberries and vanilla extract and blend on high until smooth. Serve immediately.
Combine all ingredients in large bowl. Shape into 6 patties. Grill untill cooked through, You can broil or pan fry also Serve in hamburger buns with desired toppings.
Preheat oven to 375. In large mixing bowl, use mixing spoon or electric mixer to mix butter and brown sugar until smooth. Add eggs, mashed sweet potatoes, and vanilla; mix well. Add flour, baking powder, and cinnamon, a little at a time, while mixing. Continue mixing until well blended, about 3 minutes. Add coconut and mix well. Spoon tablespoonfuls of batter onto lightly greased or nonstick cookie sheet, about 1 1/2 inches apart, and bake in oven for about 10 minutes, or until browned. Continue baking in batches. Serve cookies as a sweet snack with honey and butter to spread on cookies.
1. MIX sauce, beans, tomatoes, seasoning, and 2/3 cup onions in a casserole dish. 2. BAKE at 350 degrees F for 30 minutes or until hot. 3. STIR and top with remaining 2/3 cup onions. Bake for 5 more minutes until onions are golden.
In a Dutch oven over medium heat, bring the broth to a boil. Add the carrots, celery, ginger and garlic. Cook, uncovered until the veggies are tender, about 10 minutes. Add the shirataki noodles and chicken, then simmer until the noodles are just hot, 2 to 3 minutes. Stir in the dill and lemon juice and season with salt and pepper.
In a large, heavy stock pot, melt butter over low heat. Add onion, beans, potatoes and mushrooms and stir fry for 4 to 6 minutes. Add chicken stock and wine to stock pot and stir, then stir in the asparagus and herbs and spices, including garlic; turn heat up to medium or medium-high and bring to a boil. Boil, uncovered, for 10 minutes or until all vegetables are tender; turn down heat. Stir in milk, then cream cheese, then shredded cheeses; slowly heat, stirring continuously, to dissolve cheese. Keep at a simmer but DO NOT allow soup to come to a rolling boil. When all cheese has dissolved, remove from heat and fish out the bay leaf and discard. Whisk in water as needed to yield exactly 4 quarts. Taste; more salt may be necessary. Serve immediately, or reheat very gently to serve.
In a large pot bring 6 cups of water to a boil. In the meantime, remove the bottom third of the broccolini stems and discard. In a small bowl, whisk together, the olive oil, vinegar, mustard, garlic, and sugar. Set aside. When the water comes to a full boil, drop in the broccolini. Return to a boil, cover and cook over medium heat for about 2 minutes until the stalks are tender. Drain well and place in a serving dish. Drizzle dressing over the broccolini and toss to coat. Squeeze lemon juice over the broccolini and sprinkle with salt and fresh pepper. Serve warm.
On 8 individual salad plates, arrange a bed of shredded lettuce. Sprinkle the jicama on top. Arrange about 5 orange sections in a flower pattern on top of each. Sprinkle with the chopped red onion. Put a radish in the center of each salad. In a small, tightly lidded jar, combine the oil, orange juice, chili powder, vinegar, salt and pepper. Shake to blend well. Sprinkle about 1 tablespoon over each salad just before serving.
Combine ingredients with ice in a shaker. Shake well and strain into a short glass or leave over ice. Optional garnish: sprinkle with shaved chocolate or chocolate sprinkles. Also great rimmed with chocolate syrup!
Mix together cream, sugar, salt, and vinegar then refrigerate for at least 30 minutes. In large bowl add cabbage, carrots, ham, and pineapple. Toss with whipping cream dressing and enjoy.
Preheat the oven to 350. Heat 1 T. of the oil in a large non-stick skillet, over medium-high heat. Add carrot and onion and cook, stirring frequently, until softened, about 5 minutes. Add the garlic, and cook 1 minute more. Stir in the chicken, tarragon, salt, and pepper. Cook until the chicken is no longer pink, about 5 minutes. Place the broth and cornstarch in a bowl, and whisk until well combined. Add to the skillet along with the peas and corn, and bring the liquid to a simmer, stirring constantly. Continue to simmer and stir gently until the sauce thickens, about 2 minutes. To prepare the bundles, use a muffin pan with 12 medium-size cups (do not coat with nonstick cooking spray). Gently place 1 egg roll wrap into each cup, letting it extend over the sides. Place a generous 1/4 cup of the chicken mixture into each wrap, and sprinkle the Parmesan cheese on top. Fold the corners up and over the top of the filling and press to seal the edges (it doesn't have to be perfect!). Brush the remaining oil on top of each bundle. Bake until golden and crisp,12-15 minutes. Cool slightly before eating.
Prheat oven to 325*F. Grease and flour a 9x5" loaf pan. In a large bowl, cream together the butter and both sugars until light and fluffy, using an electric mixer on medium speed. Add the eggs, one at a time, blending well after each addition. Add the vanilla; blend well. Combine the flour, baking powder, and salt; add to the creamed mixture on low speed. Beat just until smooth. Stir in the toffee bits. Sread batter evenly in the prepared pan; bake for 60-70 minutes, or until a toothpick tests done. Cool for 10 minutes in the pan on a wire rack; invert, and cool completely. Dust with powdered sugar and sprinkle additional toffee bits on top, if desired.
Saute onions and mushrooms in margarine until onions are clear but not brown. Stir in soup. Mix in velveeta or american cheese and stir until melted. Add all drained vegetables; stir until blended. Pour into sprayed oven-proof dish. Sprinkle with mozarella cheese. Bake@ 350F 30-40 minutes until bubbly and heated through.
Pre-heat oven to 350. In a large saucepan combine the tomatoes, 2 jalapeno peppers (quartered), 1 onion (quartered), 3-4 cloves garlic (whole), 3/4 of the bell pepper (sliced) and salt and pepper to taste. Cook over medium high heat until the peppers and onions are tender. While the sauce is cooking, dice the remaining jalapeno, onion, garlic, and bell pepper. Set aside. In a large deep skillet fry pork chop strips over medium heat until fully cooked and tender (no need to add oil). When the pork chops are fully cooked, pour the tomato mixture into a blender until liquified. Pour over pork chops in skillet, cover and simmer on low heat. While that is simmering, cook the rice according to directions. Saute the diced peppers, onion, and garlic in oil until tender. Pour cooked rice into sauted ingredients and mix well. Pour rice into 13x9 baking dish, pour pork chop mixture over rice and cover with shredded cheese. Bake uncovered for 10-15 minutes.
Trim and wash sprouts. Place in a medium-size saucepan and pour enough beer over them to cover. Bring to a boil, reduce heat and simmer for 20 minutes or until tender. Add more beer if needed, as liquid evaporates. Drain; add salt and butter. Serve hot.
1. Whisk together the pudding and milk in a large mixing bowl until thickened, about 2 minutes. Fold in the Cool Whip. 2. Spray a 9x13 baking pan with non-stick spray. Line the bottom of the pan with a single layer of graham crackers, breaking them in smaller pieces to fit the edges of the pan. 3. Spread half of the pudding mixture evenly over the bottom layer of graham crackers. 4. Top with a second layer of graham crackers, followed by the second half of the pudding. 5. Top with the third and final layer of graham crackers. 6. Whisk together the cocoa powder, powdered sugar, melted butter and 3 Tbsp whole milk to make the chocolate frosting. 7. Spread evenly over top the third layer of graham crackers. 8. Refrigerate overnight so the pudding has time to set up and the graham crackers soften before serving.
Preheat oven to 350. In a skillet, brown the pork chops. Line a jellyroll pan with aluminum foil for easy clean-up. Place browned pork chops on pan and divide the brown sugar into fourths. Top each pork-chop with the divided sugar. Spread the applesauce out over the pork chops. Cover with aluminum foil. Bake for 45 minutes or until tender. Make sure to check at the 45 minute mark.
Whisk the vinegar, cumin, mustard, honey, salt and pepper in a small bowl. Whisking constantly, drizzle in the olive oil. Continue whisking until the dressing is slightly thickened. Store in a covered container in the refrigerator for up to 3 days. Bring to room temperature before use, rewhisking as necessary.
Soften gelatin in cold water. In a heavy saucepan bring strawberries and juice to a boil. Reduce heat and simmer until soft. Add softened gelatin and stir til completely dissolved. Cool. Stir in artificial sweetener. Chill before serving.
Mix Jello and gelatin in boiling water and stir until dissolved. Add lemon juice and tequila, stirring well. Pour into large, shallow foil pan and refrigerate until firm. Using a knife, score horizontally and vertically to make jiggler blocks. I've tried small cookie cutters, but there is too much wastage. Enjoy.
Into a warm saute pan combine all 3 ingredients and allow cheese to melt into a smooth mixture. Hold cold in the fridge or plate and serve. Brush sliced bread with melted butter and a dash of garlic salt. Brown for 5-7 minutes in an oven, make sure it is crispy. Dice tomatoes, jalapenos, garlic, red onions, basil. Combine into a mixing bowl and place on top as a garnish or toss into the fondue. Top the entire dish with parmesan cheese.
Saute the onion in olive oil until translucent. Add the water and bouillon. Add the cabbage and raisins. Cover and cook for 15 minutes until the cabbage is tender but not overly cooked. Stir in the apple cider vinegar before serving.
Mix together sugar, flavoring, measured water, corn syrup, and food coloring. Slowly add enough water to make frosting a spreadable consistency (should be thicker than Elmer's school glue). If a strong color is desired, decrease water so that the food coloring doesn't make frosting too runny. If you get the frosting too runny, add a little powdered sugar. Spread on cookies (add sprinkles or other toppings immediately). Allow to dry about 30 min or until no longer sticky. Will set up into a glaze so cookies won't stick together when stacked. This recipe makes about 1/2 cup of frosting (about enough for one color).
Combine graham cracker crumbs and butter, stirring well. Press mixture evenly onto bottom and 1 inch up sides of a 9-inch springform pan. Unwrap caramels; combine with milk and heat over low heat until caramels are melted, stirring often. Pour over graham cracker crust; sprinkle chopped pecans evenly over caramel layer and set aside. Beat cream cheese at high speed until light and fluffy; gradually add sugar, mixing well. Add eggs, one at a time, mixing well after each one. Stir in vanilla and chocolate; beat until blended. Spoon over pecan layer. Bake at 350 degrees for 30 minutes. Remove from oven, and run knife around edge of pan to release sides. Let cool t o room temperature on a wire rack; cover and chill at least 8 hours before serving. Top with pecan halves and serve.
Heat margarine in a large skillet over med. high heat until melted. Add onion and cook 3 minutes or until tender, stirring often. Stir in curry powder; cooke stirring constantly for 1 minute. Stir in tomato, chutney, vinegar & honey; bring to a boil. Reduce heat and simmer for 5 minutes. Stir in chicken. Bring to a boil, reduce heat and simmer 8-10 minutes or until chicken is done. Serve over rice.
Melt 4 tablespoons of the butter in a heavy skillet. Sprinkle chicken with salt, pepper and paprika. Brown the chicken pieces in skillet. Remove chicken to a 1&1/2 quart casserole dish. Place artichoke hearts among the chicken parts. Add the remaining butter to the skillet. Add the shallots and mushrooms to the skillet and cook about 5 minutes. Sprinkle with the flour. Stirring constantly, add the chicken broth and sherry to the skillet. Cook for a few minutes to combine. Pour sauce over chicken and artichokes, cover and heat at 350 degrees F for about 30 minutes.
Cut bacon into thirds. Wrap 8-10 beans in a piece of bacon and secure with toothpick. Place in 9 X 13 casserole. Cover with marinade of brown sugar, butter, garlic salt, and soy sauce. Refrigerate overnight. Bake uncovered at 350 degrees for 30 minutes.
Heat oven to 400°F. Split Chicken into 6 portions. Smash each section flat into an oblong patty. Place a 1/6th of cream cheese into the center of each patty. Place 1 or two halves of the Jalapeno on top of the cream cheese. Roll the patties into oblong balls, ensuring they have full seal completely around them. Season, roll and coat with the Shake 'n Bake mix. Bake for 20 minutes.
In large mixing bowl, beat the eggs, sugar and vanilla until fluffy. Combine the flour, baking soda, baking powder and salt; add to egg mixture alternately with pineapple. Stir in walnuts. Pour into greased 13-inch by 9-inch by 2-inch baking pan. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. In small mixing bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Frost cake. Sprinkle with coconut. Store in the refrigerator.
Cook the fish and flake it with a fork. Mix the fish with the mashed potatoes. Beat the egg in a large bowl, then add it to the potato mixture. Mix well, then season with the salt, pepper, thyme, parsley and onion. Dust a large plate with flour, then shape the mixture into patties and arrange on the plate. Dust the tops with a little more flour. Heat a generous amount of oil in a skillet and add the fish cakes. Fry on both sides until golden brown.
Mix turkey with ginger, soy sauce, garlic and onions. Form into patties and cook for 5 minutes on each side on grill. As burgers cook, baste with hoisin mixed with sesame oil. Grill pineapple rings alongside burgers. Place burgers on buns and top with grilled pineapple rings and lettuce.