HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large pot, heat oil over medium heat and cook onions until they begin to soften, about 5 minutes. Add potatoes, chicken broth, and water; cover and simmer until potatoes are tender, about 15 minutes. Working in batches, puree potato mixture with cucumbers and return to pot. Stir in cream. Meanwhile, heat a heavy skillet over medium high heat, and add the corn and cook until golden. Scrape corn from cob and add to soup. Stir in parsley, salt and pepper. If desired, chill soup in refrigerator before serving.
Preheat oven to 375 degrees. Cream sugar and butter. Add eggs and mashed pinto beans and mix well. Sift together dry ingredients and add to sugar mixture. Stir in apples, nuts and vanilla. Pour into greased Bundt pan and bake for 45 minutes.
Preheat oven to 350°F. Bring a large pot of salted water to a boil over high heat. Blanch the cauliflower for 2 minutes. Transfer the cauliflower to a buttered 9x13 inch baking dish and let cool, about 5 minutes. In a small skillet over medium high heat, brown the pancetta. Transfer to a small bowl and set aside. In the same skillet, melt the butter. Add the flour and stir until combined. Continue stirring and cook for 2 minutes to cook the flour. Take off the heat and slowly add the milk, stirring continuously until the milk has incorporated and there are no lumps. Put back on low heat, add garlic clove and red pepper flakes and stir the sauce over low heat until the mixture coats the back of a wooden spoon. Add the parmesan, salt, pepper, nutmeg and the reserved pancetta. Stir to combine. Pour the sauce over the cauliflower to cover. Top with a sprinkling of breadcrumbs. Bake until the breadcrumbs are golden and the cauliflower is cooked, about 25 minutes. Serve immediately.
Combine the first seven ingredients in a food processer. Pulse until you get an even chunky consistency. Chill for an hour. Preheat oven to 350°F Slice bread into 1/2 inch slices. Place on a baking sheet and bake for 10-15 minutes. Serve with tapenade.
Mix together all the ingredients in a gallon size zip top bag and seal well. Place in refrigerator and marinate for at least 4 hours to overnight. Place on skewers and grill until the chicken is no longer pink in the middle. Serve and enjoy!
Brown pork chops in frying pan, if desired. (This would be for the appearance of the pork chops only. It does not alter the taste of the recipe.) Place rice in 9 x 13 roasting pan. Add water, onion soup mix and combine with rice. Place the 4 or 5 chunks of margarine on top of rice. Place pork chops on top. Cover casserole with foil and bake at 350 degrees for 1 hour.
Mix sugar, milk, marshmallow, butter and salt in heavy saucepan. Cook, stirring constantly, over medium heat. Bring to a boil. Boil, stirring 5 minutes. Remove from heat. Stir in chocolate chips until melted. Stir in vanilla. Spread into buttered 8" pan and chill.
Combine water, sugar, nutmeg and cinnamon stick in a pan and cook over very low heat until sugar dissolves. Increase heat and bring mixture to a boil. Boil rapidly one minute. Remove pan from heat. Put peaches in syrup and return to heat. Poach peaches over low heat for 3 minutes. Let fruit cool in syrup. Stir in Drambuie. Refrigerate at least 4 hours before serving.
Preheat oven to 375. Combine flour, baking soda and salt in a bowl and set aside. Beat softened butter with the sugar and brown sugar until well combined. Whisk the No Egg and water in a small bowl until frothy. Add No Egg mixture and vanilla to the sugar mixture and mix well. Add the flour mixture gradually, beating after each addition. Stir in the chocolate chips. Drop by rounded teaspoon onto ungreased cookie sheets and bake at 375 for about 8 - 10 minutes. Let cool for 3 minutes on cookie sheet, then remove from cookie sheet and let cool completely on wire racks. This makes a ton of cookies, so freeze some in ziplock bags for later!
Cream margarine and sugar together. Add egg and mix. Add molasses and spice and stir well. In a separate bowl, combine flour, baking soda and salt. Add flour mixture to creamed mixture a bit at a time. Stir after each addition. Turn dough onto floured surface and knead a couple of times to make sure it is well mixed. Divide dough in half, wrap half in plastic wrap and set aside (I put in the refrigerator). Roll out half the dough on floured surface with floured rolling pin to about 1/4-inch thickness.Cut with floured gingerbread man cutter. Place 1/2-inch apart on ungreased cookie sheet. Decorate with candies now or wait until cookies are cool and decorate with frosting. Bake at 325 degrees for 12 minutes or until edges are slightly browned. Remove cookies to wire rack to cool. Store cookies tightly covered for up to 2 weeks.
In nonstick large skillet, heat olive oil over medium heat. Add red peppers and onions and cook until tender and lightly browned, 10-15 minutes, stirring occasionally. Add garlic and cook for 1 minute, stirring. Set vegetables aside to cool slightly. Preheat oven to 375°F. In large bowl, mix sausage meat, ground beef, eggs, bread crumbs, parmesan, tomato sauce, salt and cooked vegetables just until well combined, but not over mixed. In 13" by 9" ungreased metal baking pan (I use silicon pans), shape meat mixture into 9" by 5" loaf. Bake for 1 hour. Sprinkle mozzarella or fontina cheese down center of loaf in a 2-inch-wide strip and bake for 10 minutes longer. Let meatloaf stand 10 minutes before slicing.
Prepare stuffing according to box and set aside. Combine soup, cheese and milk in saucepan. Cook over low heat until cheese is melted, stirring constantly. Layer in 9x13 casserole dish chicken first then pour cheese over that and cover the top with the stuffing. Bake at 350° for 30 minutes.
Mix and divide into 10 balls. Mix together cinnamon and sugar. Roll dough into part of the sugar mixture. Roll into circle. Cut shapes into 16 pie shaped portions. Roll up each piece starting at the wide end. Bake at 350° for 10 minutes.
Place opened rolls onto a clean work surface. Spread the Bold Fiery Chipotle Gourmaise on the top and bottom half of each roll. Top the bottom of each roll with coleslaw, cheese, and Ovengold Turkey. Crown with the top of each roll.
In large saucepan on medium-high heat, melt butter; add onion and garlic; cook and stir until onion is crisp-tender. Add wine; simmer 5 minute Stir in flour until well blended. Gradually add milk, stirring until well blended. Cook until mixture thickens and begins to boil, stirring constantly. Allow to boil for 1 minute. Add mustard, pepper, and salt. Stir in spinach; cook until heated through, stirring occasionally. Serve.
Place chicken in a resealable plastic bag. Combine marinade and 2 tablespoons olive oil; pour over chicken, seal and refrigerate overnight. Preheat oven to 4235°F Place chicken on a parchment paper-lined baking tray; season with salt and pepper. Bake until chicken is fully cooked, about 25 minutes. Meanwhile, prepare basmati rice according to package directons using the chicken broth. Microwave the peas with 1 tablespoons water in a covered dish for 2 minutes. Quickly run under cold water until cool, then drain well. Combine peas, chickpeas, cucumber, onion, mint, remaining olive oil and lemon juice. Season to taste. Divide rice between 4 salad plates, top each with a sliced chicken breast, and chickpea salad.
Mix all of the above ingredients together. Store in an airtight jar. Use in any recipe that calls for chili powder. This keeps well.
Cook potatoes in salted boiling water until tender and drain. Stir in remaining ingredients and mash with a potato masher until mixture is smooth. Taste for seasoning adjustments. Serve warm.
Mix Five Roses Flour, salt and baking powder together. Cut in shortening with two knives or pastry blender. Add ice cold water, a little at a time, using just enough to bind the mixture so the dough can be patted lightly to form a ball. HANDLE AS LITTLE AS POSSIBLE. Form 2/3 of dough into a round disc and place on lightly floured board. Save remaining dough for top crust. Roll dough from center outward, with a light, even pressure, to form a circle 1/8 inch thick and an inch larger than the pie plate. Fold double and lift gently into pie plate. Unfold and fit loosely in place. DO NOT STRETCH. Trim edges, allowing 1/4 to 1/2 inch extra all around. Put in a generous amount of filling. Heap fruit filling in center because it will cook down during baking. Roll out top crust; fold double and cut slits or fancy design near center to allow steam to escape. Brush edges of bottom crust with water, fit top crust over filling and lightly press top edges together. Trim edges evenly and flute. Bake as directed for pie filling. Yield: One 9 inch double crust pie or two 9 inch single shells. Single Shell: Use only 1/2 of dough for each single shell. Arrange bottom crust in pie pan as above. Press pastry to rim of pie plate; flute. Add filling. Bake as directed for filling.
Note: All ingredients must be at room temperature. Chilling time of 6 hours not included in cook time. Brush olive oil over fresh salmon; wrap in aluminum foil and cook in oven preheated to 400 degreesF (200 degreesC) for 8 minutes. Remove and let cool. Break up cooked salmon by hand into smaller chunks of about 1/2 inch (12 mm). Cut smoked salmon into similar-size pieces. Chop shallots, capers and chives and hand mix in a stainless steel bowl with cooked salmon, smoked salmon, yogurt, lime juice and clarified butter. Mix in Tabasco, then place mixture in a 4-cup (1-L) terrine mould and refrigerate, covered, 6 hours. Serve sliced 1 inch (2.5 cm) thick with Pommeroy Mustard Mayonnaise (3 parts mayonnaise to 1 part grainy mustard).
Beat egg and sugar and mix well. Sift flour, salt and baking powder and add to egg. Mix well. Fold in nuts, fruit and vanilla. Pour into greased 8-inch pan. Bake at 325°F for 30 minutes. Cool. Serve warm or at room temperature with ice cream or whipped cream.
NOODLES: Cook noodles according to package directions, omitting salt and fat. Drain. Combine noodles and sour cream in a large bowl, tossing well to coat. Just before serving add chopped fresh parsley leaves. CABBAGE: Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add cabbage, onion, sugar, 1/2 teaspoon salt, and 1/8 teaspoon pepper to pan & smidgen of crushed red pepper flakes(if using); cook 6 minutes or until cabbage is wilted, stirring occasionally. Add caraway seeds, if using (they are strong so use sparingly). Add broth; cook 6 minutes or until cabbage is lightly browned. Stir cabbage mixture into noodle mixture. Wipe pan clean with a paper towel. PORK: Cut pork crosswise into 12 (1-inch-thick) pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle pork evenly with remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper, and crushed red pepper flakes if using. Place flour in a shallow dish. Place egg whites in a shallow dish. Place breadcrumbs in a shallow dish. Dredge 1 pork cutlet in flour. Dip in egg whites; dredge in breadcrumbs. Repeat with remaining pork, flour, egg whites, and breadcrumbs. Heat 1 teaspoon oil in large nonstick skillet coated with cooking spray over medium heat; add 4 pieces pork to pan. Cook 3 minutes on each side or until pork is lightly browned and done. Remove pork from pan. Repeat procedure twice with remaining 2 teaspoons oil and pork. Serve with cabbage/noodle mixture, & lemon wedges.
Dice peppers and onion, slice brautwurst leaving skin, drain saurkraut. Melt butter in a heavy stock pot over medium heat. Add peppers, onion, garlic, Italian seasoning, salt and pepper stirring often and cook until tender. Add bratwurst and cook until outside changes color. Add sauerkraut and reduce heat to low. Cover and cook 30 minutes, stirring every few minutes. Remove cover and cook another 15 minutes to allow liquid to reduce.
Place all ingredients in a food processor and process until you get a smooth and somewhat sticky mixture. Check and see if it needs a spoonful of water to hold together, and if you don't think it's sweet enough, then add some of your favorite sweetener. Pour the mixture into a bowl and using your palms, roll into bite size balls, or press the balls flat into cookies, or use molds if you want them to be a certain shape. Decorate them with nuts or seeds or dried fruit. I placed a goji berry on top of each piece. Enjoy! : ).
Place peaches and the 1/4 cup milk in blender container. Cover and blend till smooth, about 10 seconds. Spoon in ice cream; cover and blend again till softened. Add remaining milk; mix till blended. Sweeten with a little sugar, if desired. Pour into tall glasses. Garnish each serving with fresh peach slices.
Put 1/2 of the shredded cabbage in greased casserole dish. brown hamburger and onion, pour off grease. Add rice,soup,water, and seasonings to hamburger mixture. Put 1/2 mixture on top of cabbage in casserole dish. Repeat with remaining cabbage and beef mixture. Bake for 30 minutes at 350 degrees, top with cheese and bake for another 25-30 minutes.
Preheat oven to 350°F Coat muffin tin with nonstick cooking spray. In a large bowl, cream the butter and sugar until fluffy. Add the egg yolks, one at a time. Beat well after each. In a separate bowl, stir together the dry ingredients. With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the yogurt, vanilla, milk, and orange juice. Beat just until smooth. In another bowl, beat the egg whites until soft peaks form. Fold into batter. Fold in the strawberries and almonds. Spoon the batter into the prepared pan, 3/4-full. Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing to cool completely.
Combine flour and salt in a bowl. Mix in the egg. Add coffee and coffee essence. Beat until smooth. Leave to stand in the fridge for 20-30 minutes. Beat the batter again just before using. Brush the omelette or crepe pan with a little oil and head over a high heat. Pour in 1 tablespoon of the batter and swirl it around until it forms a wafer-thin layer in the pan. Cook for 1.5 minutes, flip and cook until golden brown. Repeat a bunch of times, stacking them and keeping warm. Heat the olive oil and gently fry the onions and garlic until the onions are soft and transparent. Stif in the grated zucchini and tomatoes. Cook for 6 - 8 minutes. Stir in the yogurt and mint. Season to taste. Place a generous spoonful of the filling in each pancake, roll and neatly arrange in a lightly greased or silpat baking dish. Sprinkle the cheese over the pancakes. Place under a hot broiler until the cheese is melted and serve immediately.
In a large skillet, cook the sausage, but do not brown or crisp. When using pork, this distinction is very clear when you see it in the pan, so don't worry about missing the mark. Add the onion and cook until transparent. Drain off all but 2 tablespoons of fat from the pan. Add the flour and stir it in well, then cook on medium heat for 6-7 minutes. Add the milk all at once and add seasonings. Cook until thickened. This takes awhile because of the amount of liquid - for me it usually takes anywhere from 10-20 minutes. Keep an eye on it and your patience will be rewarded. Place 3 biscuit halves on each plate and top with gravy. Serve and enjoy!
Mix slaw, chopped onions, noodles only from Ramen noodles (crush them with your hands), almonds and sunflower seeds together in bowl. Make dressing w/oil, vinegar, sugar, and add the 2 packets of flavoring from the Ramen noodles. Add dressing to your taste- I used about half. Note: Instead of white vinegar and sugar, I used 1/2 cup of flavored rice vinegar.
Place the sausages in a large pan and add 2 cups water. Simmer without piercing the sausage until the water is evaporated and the sausages are browned. Add the onions and apples - cook till soft. Add carrots, cabbage, caraway and the beer. Season with the salt and pepper. Cover and simmer for 1 hour or until the cabbage is tender. Serve with rolls or bread.
Bring all ingredients except vanilla and nuts to a full boil and time boiling for 4 minutes. Add vanilla. Beat with electric mixer for 10 minutes. Stir in nuts. Spread into greased 8" pan. Cut into squares before it cools completely. Store in air tight container.
Mix all ingredients and simmer for 1-2 hours. Sauce will thicken with cooking. Serve warm in crockpot with toothpicks!
Preheat oven to 350 degrees. For the cake, combine first seven ingredients (butter, sugar, egg, milk, flour, baking powder and salt). Pour batter into a greased 13" x 9" cake pan. Bake for 30 minutes or until cake tester inserted into center of cake comes out clean. To make the sauce, combine the last five ingredients (sugar, boiling water, butter, flour and vanilla) in a saucepan over medium heat until sugar is dissolved and sauce thickens slightly. Remove from heat. The sauce will be thin. Slice cake into 2-inch pieces and place each piece in a bowl to serve. Pour a liberal amount of the sauce over each warm piece of cake and serve immediately. Do not pour sauce over entire cake, as it will become soggy. Store left-over cake at room temperature for up to three days. Store sauce in refrigerator and warm in microwave when re-use desired.
Like most recipes, remember to adjust the above quantities to your taste preferences and should be considered as basic guidelines. Melt butter in saucepan. In saucepan color both sides 1 or 2 minutes per side. Set aside and keep meat warm in a 200°F preheated oven. In same saucepan, add all other ingredients and cook for about 5 minutes. Now add to the saucepan the set aside meat, cover and cook another 5 minutes. Do not overcook since pork tenderloin with light pink center. Taste the sauce and add a little more Porto wine if necessary. Asparagus and or zucchinis are appropriate with this dish, pan fried potatoes or oven baked are also suggested.
Pound the chicken breasts until thin and even. Sprinkle a little salt and pepper on both sides. Place 1/2 and ounce of the blue cheese in the center of each chicken breast and top with 1 T. of the apricot preserves. Cut 6 of the dried apricots in half and place 3 slices in the middle of each chicken breast. Roll the breasts closed and secure with toothpicks or butchers twine. (I used butchers twine, it's a lot easier. Mix the bread crumbs, flour, oregano, rosemary and thyme together in a bowl, then moisten each chicken breast with a little water and roll in the bread crumb mixture. There's no need to completely coat the chicken breast, just a light dusting will do, unless you desire a heavier crust. Place chicken breasts in a baking dish and drizzle a small amount of honey on top of each breast. Bake in a 350 degree oven for 45-60 minutes. After you take the chicken breast out of the oven, allow it to sit for 10 minutes or so for the blue cheese and apricot mixture to firm up a little. Meanwhile, chop the remaining dried apricots into small pieces and place in a small saute pan with the chicken stock and bring to a boil. Once it boils, add the butter and then allow the mixture to reduce to half. When serving the chicken breasts, pour a little of the mixture on top of each.
In small bowl, stir together oil and garlic. Stir in water, paprika, ginger, coriander, cumin, nutmeg, turmeric and cayenne pepper. Spoon 1 tbsp (15 mL) into another small bowl; stir in lemon juice and set aside. Arrange chicken in single layer in shallow glass dish; brush with remaining spice mixture. Cover and refrigerate chicken for 1 hour. (Chicken can be prepared to this point and refrigerated for up to 24 hours; let stand at room temperature for 30 minutes.) Place chicken, flesh side down, on greased grill over medium-high heat; close lid and cook for 5 minutes. Turn and brush flesh with reserved lemon mixture. Close lid and cook, turning often, for about 12 minutes longer or until chicken is no longer pink inside and juices run clear when chicken is pierced. Serve with lemon wedges.
Preheat oven to 350 degrees. Remove giblets from chicken; wash and pat dry with paper towels. Salt and pepper skin and cavity of chicken to your taste. Place chicken in a 13 x 9 inch baking pan. Take one lemon and rub on counter top back and forth with your hand to loosen lemon juice. Cut lemon in half. Take one half of a lemon and squeeze the juice into a small glass mixing bowl; add 1/2 cup Greek Vinaigrette Dressing and blend. Place squeezed lemon and other three lemon halves into cavity of chicken. Slowly pour dressing mixture over chicken. Bake for 1 1/2 at 350 degrees or until juices run clear. Baste periodically.
Combine all ingredients in a saucepan, except oil. Marinate for one hour. (Traditional method is at room temperature, I put it in the refrigerator.). On stovetop, bring to a boil. Cover and simmer for 5 minutes. Remove fish and set aside. Boil sauce until reduced to half and set aside. Heat oil in frying pan and fry fish until browned. Pour sauce in with fish and simmer for 3 minutes. Serve hot with sticky rice.
Heat slow cooker on high but turn to low when lamb goes in. Toss the chops or shanks in seasoned flour and brown in a pan then place in slow cooker. Deglaze pan with water, add sauces and pour over lamb. Cook on low for 6 to 7 hours.
Place roast and onion in crock pot sprayed with Pam. Add bay leaf, soy sauce and garlic powder. Cover. Cook on High 1 hour and then low 6 hours. Slice and Serve.
TO PREPARE FILET STEAKS: Preheat oven to 450°F. Combine first 5 ingredients. Coat both sides of steaks with cooking spray; rub steaks evenly with thyme mixture. Place steaks on rack of a broiler or roasting pan coated with cooking spray; bake at 450°F for 8 minutes on each side or until desired degree of doneness. Remove from oven; keep warm. TO PREPARE GRAVY: Heat oil in a large nonstick skillet over medium-high heat. Add 1/2 teaspoon thyme, mushrooms, and 4 garlic cloves; cook 5 minutes or until mushrooms are tender. Add broth and wine; bring to a boil. Cook until reduced by half (about 4 minutes). Combine water and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until slightly thickened, stirring constantly. Serve with steaks.
Place the corn kernels in a bowl and pour the heavy cream over the corn. Allow to sit while you fry the bacon and vegetables. Cook the bacon over medium heat until crisp. Add the onions, bell pepper and jalapeno. Cook until onion is translucent; about 4-5 minutes. Now add the corn/heavy cream mixture to the pot, stirring until ingredients are mixed well. Stir in the salt, black pepper and sugar. Reduce heat to simmer and cook, covered for about 25-30 minutes, stirring occasionally. Serve hot.
Boil the spaghetti according to pack instructions and, when you have two minutes left, throw in the peas. Meanwhile, whisk the olive oil, lemon juice and mustard together, then season with salt, if you like and pepper. Drain the pasta, reserving a couple of tablespoons of cooking water and return to the pan. Stir the reserved cooking water, olive oil mixture and mint through the pasta. Serve.
Puree cranberries in processor until smooth. Add vinegar, onion, sugar and mustard and process until well blended. With processor running, gradually add oil and process until well blended. Transfer to medium bowl. Season to taste with salt and pepper. Dressing can be made one day ahead of time and refrigerated. Bring to room temperature and whisk before using. Combine greens and apples in a large bowl. Toss with enough dressing to coat and sprinkle with walnuts. Serve, passing remaining dressing separately. Note1: I like Granny Smiths or Jonagold apples in this, although the original recipe calls for red delicious. I sometimes dice the apples, rather than slicing. Note2: I use about 2/3 grapeseed or other neutral oil and 1/3 olive oil.