HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a hot pan, add some butter and the chops. Season chops with salt and pepper, and cook briefly on each side until browned. Remove the chops from the pan. Add onion and garlic to pan, and sautee for a few minutes. Add the mushrooms and cook until tender. Add sour cream and stir. Add vinegar/lemon juice and stir. Return the chops to the pan, bathing them in the sauce. Cover pan with lid and simmer for around 5-10 minutes, depending on how cooked you like your meat. We recommend cooking until medium-rare. Adjust seasoning (salt & pepper) as necessary. Plate with mashed potato, rice, pasta and/or vegetables. Sprinkle with chopped parsley to serve. This recipe can be easily multiplied to cater for more.
Stir together ingredients and pour over meat or vegetables. Refrigerate food while marinating. Different foods will require different marinating times. Much longer for beef than chicken, seafood or veggies.
Preheat oven to 350. Combine mushroom stems, cream cheese, green onions, garlic, mozzarella cheese and crab into a food processor. Mix well, until no large chunks of crab are left. Spoon mixture into mushroom caps. About 1 tbsp each, depending on the size of your mushrooms. Top each with a sprinkle of Parmesan cheese. Place on a cookie sheet and bake for roughly 15 minutes. Let cool for 2 minutes before serving. Enjoy!
Blend cream cheese until smooth, add picante sauce, cilantro, and onion greens. Spread on flour tortillas and roll up. Wrap party rolls and seal with place wrap and chill for several hours. When rolls are set slice into one inch pieces and place on a serving tray. Cook time is Chill time.
Preheat oven to 350 degrees. Mix dry ingredients. Beat in oil and eggs. Mix in nuts and chips. Drop on to parchment paper on cookie sheet. Bake at 350 degrees for 30 minutes. You can make Really! Big cookies if desired.
In skillet, brown beef and onion. Drain fat. Add garlic, salt, pepper, worcestershire and flour. Cook for 1 minute. Add beef broth/stock and then heavy cream. Stir in beans. Pour into 11x17 inch pan. top with 1 cup cheese. Top with mashed potatoes. Sprinkle with the rest of shredded cheese. Bake at 375 for 40 minutes. Remove from oven and rest 5-10 minutes. I serve with salad, apple sauce and dessert of course!
Place carrots in a heavy pan with butter, water, and oregano. Cover and steam until carrots are crisp-tender. Remove cover and caramelize slightly.
Preheat oven to 350°. Mix brown sugar, cornstarch and 1/2 teaspoon salt. Add 2 cups cold water and cook in saucepan until bubbly over medium heat. Cook 2 minutes more after bubbly. Remove from heat; add 1 teaspoon vanilla and 2 tablespoons butter or margarine. Pour into greased 9x13-inch baking dish. Combine flour, 1/4 cup granulated sugar, baking powder, and 1/2 teaspoon salt. Cut in shortening; stir in chopped apple. Stir in milk and remaining vanilla. Drop by teaspoonfuls over syrup in baking dish. Combine the 1 tablespoon granulated sugar with 1/2 teaspoon cinnamon; sprinkle over dough mixture. Dot with remaining butter or margarine. Serve warm or cold with whipped cream, if desired.
Lightly roast everything except the ground ginger under low to medium heat or in a low oven. Do not let the spices brown. They should give off a light steam. When the spices give off an aroma, remove from the heat, cool and grind in batches. After grinding, add the ground ginger, mix thoroughly and store in an airtight container. This will last almost indefinitely. Makes about 14 ounces For an aromatic garam masala, omit the peppercorns and ginger.
Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down. Gently pound with flat side of meat mallet or rolling pin until smooth, about 1/2 inch thick. In a small shallow dish, mix flour with 1 teaspoon salt and 1/2 teaspoon ground black pepper. Dip each chicken breast into flour coating all sides. In a 10 inch skillet heat 2 tablespoons vegetable oil over medium high heat. Cook chicken breasts 6-8 minutes turning once or until brown. In a small bowl mix cooking sauce and lemon juice. Pour sauce mixture over chicken. Sprinkle with parsley and capers. Reduce heat to medium-low. Simmer 5-10 minutes or until juice of chicken is clear when center of thickest part is cut. At least 165 degrees Fahrenheit. Serve over cooked pasta.
Heat oven to 375 degrees and butter 9x13" baking dish. Cook macaroni according to package directions just until tender and drain well. Melt 12 tablespoons of butter in a heavy-based medium saucepan over medium heat. Add flour, onion, bay leaf, thyme, and peppercorns; reduce heat to medium low and cook for 2-3 minutes, stirring constantly, to make a roux. Slowly whisk the milk into rux until smooth and blended. Raise heat to medium-high; whisk constantly until mixture boils. Cook for 3-4 minutes, stirring constantly, until thickened. Lower heat and continue simmering for about 10 minutes, stirring constantly. Strain sauce into a large bowl, removing the onion, herbs, and peppercorns. Add salt, pepper, nutmeg, and cheddar cheese, stirring until cheese is melted. Toss pasta with cheese sauce and pour mixture into baking dish. Melt last 2 tablespoons butter and toss with breadcrumbs. Spread the buttered curmbs over casserole. Bake until sizzling and lightly browned, about 40 minutes. Cover with foil is browns too quickly.
Combine flour, 1 tsp salt, and 1/4 tsp pepper. Pound into meat. In large skillet, brown meat on both sides in hot shortening. *Top with onions and tomatoes. Cover;cook over low heat 1 1/2 hrs. or until tender. Add green pepper; cook 15 minutes longer. Skim off excess fat. Thicken juices, if desired. Season to taste. *Tooven bake, transfer browned meat to 12 X 7 1/2 X 2 inch baking dish. Top with onion and tomatoes. Bake, covered at 350 Deg. for 1 1/2 hrs. Uncover; add green pepper and bake 15 minutes, basting meat occasionally.
Preheat the oven to 375 degrees F. Spray a pie pan with olive oil (or other flavor) cooking spray. Layer the slices of bread (overlap them so that they close up the middle). After the bread is layered, spray with some more cooking spray, especially the edges of the bread. In a mixing bowl, mix the salmon, the green onions, 1/2 cup of the cheese, the 1 whole egg and 4 egg whites, the paprika, the rosemary, and the salt and pepper. Sprinkle 1/4 cup of cheese over the bread. Pour the salmon mixture over the cheese. Top with the last 1/4 cup of cheese. Bake for 30 to 35 minutes or until it is puffy and golden brown around the edges and a knife comes out clean when tested in the middle. Serve warm or at room temperature.
Slice celery into 1/4 inch thick slices. Place in a clean 1 quart mason jar. Add dill and some of the celery leaves if you have them. In a small saucepan combine the vinegar, water, sugar, salt, chile, mustard seeds and peppercorns. Bring mixture to a simmer and stir until sugar and salt and completely dissolved. Carefully pour contents over the celery in the jar. Let mixture cool, uncovered, then place the lid on and refrigerate for 24 hours before enjoying.
Preheat oven to 350 degrees Fahrenheit. In a skillet, melt 2 or 3 tablespoons of the butter; saute the onion until golden. Remove onion and set aside. Melt 2 or 3 tablespoons butter in the same skillet; saute the mushrooms until all juices are absorbed. Add the onions, parsley and garlic and saute 1 minute. Stir in the flour and blend well. Add the vermouth or dry white wine. Stir over medium heat until thickened. Season with salt and pepper to taste. Remove mushroom mixture from skillet and set aside. In same skillet melt remaining butter with olive oil and saute chicken until lightly browned, about 1 minute per side. Remove from heat. Brush one sheet of phyllo dough with melted butter and sprinkle with bread crumbs. Place a second sheet of phyllo over the first; butter and sprinkle with bread crumbs. Place a chicken breast in the lower half of the phyllo. Put 1/4 of the mushroom mixture and 1/4 of the feta over the chicken. Fold up the sides of the phyllo over the chicken, envelope style. Repeat with remaining chicken breasts. Place on a baking sheet, seam side down, and brush with butter. Bake for 35 minutes, or until browned. NOTES : Recipe may be prepared in advance up to the point the chicken is wrapped in phyllo then frozen. To serve, bake frozen at 350 degrees Fahrenheit for 50 minutes.
Clean and trim okra just before cooking. Cut each okra in half lengthwise, if there are any pieces longer than 4 inches, cut them in half crosswise and then lengthwise. Heat the olive oil in a deep sided skillet over medium heat and add the onions along with the salt; cook until they begin to soften, approximately 4 minutes. Add the garlic and cook for 1 minute longer. Add the tomatoes and bring the mixture to a boil. Decrease the heat to low and add the okra. Stir to combine. Cook, uncovered for 20 minutes. Serve immediately.
Preheat oven to 450. Wash and remove stickers from spaghetti squash. Cut the squash in half. (Be careful spaghetti squash can be very hard) Remove seeds from the middle of each half. Put water in pan large enough to hold the 2 halves of the squash inside facing down. I usually use 8x11. Place squash in pan inside facing down. Bake for 1 - 2 hours depending on size of squash. When squash is ready the top of the squash skin should be browned and slightly brittle. When you touch the top of the squash with a fork the skin should give little resistance. After you remove from oven let cool for 10 - 20 minutes. When cool pierce top of spaghetti squash skin with fork and peel away. All of the skin should easily peel away from the squash's interior. (Make sure and watch out for steam) After skin is peeled move halves to bowl and shred with 2 forks until it has a spaghetti like consistency.
For the spicy lemongrass mayo: Mix together the mayonnaise, chili sauce, lime zest and juice and lemongrass in a small bowl. Season with salt and pepper and set aside. For the Asian chicken burger: Combine the chicken, hoisin, sesame oil, soy sauce, garlic and scallions in a large bowl. Mix together and form into 4 equal patties about 1/2-inch thick and 4 inches wide. This patty will be a bit wetter than your average patty because of the sauces and flavor in there. Sprinkle each side of the patties generously with salt and pepper. Create a small well in the center of each patty, using your thumb. Cook your patties on the griddle over medium heat until golden brown on each side and 160 degrees F, 4 to 5 minutes per side. Because of the sugar content in these patties, they can burn easily so watch your heat. Let rest 5 minutes. Place your buns on the griddle and toast them. For the slaw: Add the rice wine vinegar to a mixing bowl and whisk in the sesame oil and garlic. Season with salt and pepper. Add the ginger, cabbage and peppers and toss to coat with the dressing. Adjust the seasoning and let sit 20 minutes to let the flavors meld together before serving. For assembling: Place some of the spicy lemongrass mayo on each side of the buns. Add the chicken patties and top with the Pickled Asian Slaw. Finish with the top bun and serve with additional slaw and mayo on the side.
For cake preheat oven to 350. Cream butter and sugar. Add egg and apples until incorporated. Mix in remaining ingredients. Bake 40 minutes in a 9" square pan. Serve hot with rum sauce and ice cream. For sauce, heat butter, cream and sugar over moderate heat 10-15 minutes until sugar dissolves. (Don't boil). Add nutmeg and rum flavoring. Serve hot over cake.
POLENTA: In a large saucepan, bring water and salt to boil over high heat; reduce heat to low. Gradually whisk in cornmeal; cook, stirring often with a wooden spoon, until thick enough to mound on spoon, about 10 minutes. Stir in parmesan cheese. Spoon into greased 13 x 9 inch glass baking dish. Set aside. In a large pot, saute beef over medium heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off any fat. Add onion, garlic, carrots, celery, mushrooms, herb seasoning, salt and pepper; cook over medium heat until onion is softened, about 4 minutes. Stir in wine, tomato paste and tomatoes, breaking up tomatoes with potato masher. Bring to boil, reduce heat and simmer until thickend enough to mound on spoon about 20 minutes. Stir in parsley. Spoon over polenta. Sprinkle with mozzarella cheese. (Make ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours; uncover.). Bake in 375 F oven until cheese is melted and golden, about 15 minutes.
Pour the milk into the bottom of an 8 ounce glass. Carefully pour in the coffee, trying not to disturb the layer of milk. Stir the milk up from bottom and sip the coffee (there will probably be some milk left in the bottom of the glass when you are finished). Variation: This coffee may also be served iced; add some ice cubes on top of the layer of condensed milk and proceed as above.
In a bowl, toss strawberries with sugar; set aside. In a mixing bowl beat cream cheese and orange juice until smooth. Fold in Cool Whip. Set aside. Cut pound cake into 1/2 inch cubes. Drain strawberries, reserving juice. Gently toss cake cubes with reserved juice. Place half of the cake cubes in a 4 quart trifle dish or clear serving bowl. Top with a third of the cream cheese mixture and half of the strawberries. Repeat layers. Top with remaining cream cheese mixture. Garnish with strawberries, cut into fans. Cover and refrigerate 4 hours. (I've been impatient and served this almost immediately and it's still great!).
Trim ends off beans. Combine salt, vinegar and water in a large saucepan. Bring to a boil. Pack beans lengthwise into 4 hot pint jars, leaving 1/4 inch headspace. Add 1/4 teaspoon pepper, 1 clove garlic, and 1 head of dill to each jar. Ladle hot liquid over beans, leaving 1/4 inch headspace. Remove air bubbles and adjust two-piece caps. Process pints in boiling water canner for 10 minutes.
Slice the ripe bananas and layer on the bottom of pie crust. Spread whip cream over top of bananas. Pour the topping to make a center circle over top of pie, leaving about a 1-inch space from the edge of pie. Place in refrigerator until ready to serve.
Preheat oven to 350 degrees F (175 degrees C). Put garlic in small ovenproof bowl, and drizzle with olive oil. Roast for 30 minutes, until very soft. Cool, peel, and reserve oil. Cook potatoes and yams in a large pot of salted water until tender, about 20 to 30 minutes. Drain, reserving 1 cup liquid. Place potatoes in a mixing bowl. Add milk, butter or margarine, rosemary, garlic, and reserved olive oil. Mash until smooth as desired, adding reserved cooking liquid as needed. Mix in 1/4 cup cheese. Salt and pepper to taste. Transfer to a buttered or oiled 8 x 8 x 2 inch baking dish. Sprinkle with remaining cheese. Bake for 45 minutes, until heated through and golden on top.
Cook spaghetti al dente (firm but not hard) according to package directions. Meanwhile, fry pancetta and onion over medium-low heat in large, straight-sided skillet until pancetta is crispy and onion has softened. Turn heat off. In medium bowl, whisk together yolks, cream and grated cheese. When spaghetti is ready, drain and toss it into skillet with pancetta and onion. Quickly pour egg mixture over spaghetti and toss well to combine. Season spaghetti with salt and pepper and serve immediately.
Preheat oven to 400°F. In a nonstick skillet heat 1 T oil over medium-high heat. Add ham; cook and stir for 2-3 minutes or until browned. Transfer to a plate. Heat the remaining 1 T oil in the skillet. Add the onion and pepper; cook for 2-3 minutes or until just softened. Remove from heat and stir in the ham. In a bowl mix together the cheeses. Place half the tortilla chips in the bottom of a 9x9x2-inch baking pan or 1 and 1/2 quart baking dish. Sprinkle with half the cheese, half the ham mixture, half the tomatoes, and half the pineapple. Repeat layers, starting with the remaining tortilla chips. Bake for 5 to 8 minutes or until cheese is melted and bubbling. Serve at once.
Line a bread pan with foil, overlapping the pan a little. Peel banana & slice lengthwise. Place in pan, cut side up. Spread syrup over the banana. Sprinkle with cinnamon. Top with butter. Wrap & seal with extra foil. Bake 350 degrees for 10-15 minutes.
If using dried beans, follow the instructions for cooking (generally: rinse well, soak overnight then boil for 40 minutes). I like to leave them slightly undercooked so that there's some bite. Chop the chorizo sausage into small chunks. Mix the cooked beans, sweet corn, tomato sauce, cajun spices and chorizo, and cook in a pan for 5 minutes to heat it thoroughly and mix in the spices. Remove from the flame and add the amaretto, and mix together. You can serve in tortilla pancakes, as a side dish, as a dip or in sandwiches. Keeps well in fridge and can be frozen. You can try other bean varieties - I used black beans, black-eye beans, kidney beans as well as lentils.
Combine and place on heat sugar,Karo,and milk. Mix well and add the peanuts and cook slowly stirring until a small amount forms a soft ball.Remove from heat and add the butter,vanilla and food color. Beat until mixture gets creamy and pour on cookie sheet to form into patties. Can be poured into muffen tins to about 1/4 inch thick to make thick sides. This recipe was given to me by a very dear friend Barbara Stearns. This was a family recipe , one of several she gave me. These tast just like the ones from the store if you can find them. Any peanuts will work in theis but the small white ones are what are the best to use if you can find them. Enjoy and feel free to pass this recipe on to some one else. Evelyn Again this recipe is from another site. So I think that the soft ball is from a candy thermometer. :).
Combine hoisin, ginger, garlic, bitter orange, soy sauce, sesame seeds, ground oregano and adobo in medium bowl and pour over beef. Make sure beef is completely covered with marinade and marinate in a covered bowl for a minimum of 30 minutes. Cut green and red bell peppers in thin strips, and put aside. Peel and chop onion into thin wheels. Heat a large pan on medium low heat. Pour in 2 tbsp of oil, add vegetables and stir. Pour 1 tbsp of vinegar over the vegetables. Mix well and saute until tender. Remove from pan and set aside. Use remaining 2 tbsp of oil back in pan or wok. Increase heat to medium high and add marinated beef. Pour 4-5 cups of water to the liquid where the meat was marinating. Increase heat to high. Whenever the liquid in the pan dries, add 1 or 2 cooking spoonfuls of the marinating liquid. This prevent the meat from burning. Continue to stir fry beef until fully cooked and pour onions & peppers mixture over beef, cook for 1 minute. Serve with white jasmine rice and stewed beans.
Preheat oven to 375°F Cook pasta 6 minutes & drain. Combine cornstarch, salt, dry mustard & pepper in medium saucepan. Stir in milk until smooth. Add butter; stirring constantly, bring to a boil over medium-high heat & boil 1 minute. Remove from heat. Stir in 1-3/4 cups cheese until melted. Add cooked pasta. Pour into greased 2-quart casserole. Sprinkle with remaining cheese. Bake uncovered 15-20 minutes or until lightly browned.
Cook pasta according to package directions. Preheat oven to 350. In large skillet, over medium heat, cook celery and onion in margarine until tender. Stir in flour and boullion. Gradually stir in milk. Cook and stir until thickened and bubbly. Remove from heat. Add cheese; stir until melted. Stir in pasta, chicken, and pimento. Spoon into a greased 9x13 baking dish. Cover. Bake 30 minutes or until hot and bubbly. Uncover; top with French fried onions, if desired. Bake 5 minutes longer. Let stand 10 minutes.
Sort olives by color/ripeness into different bowls. Green, mostly green, half green/purple, mostly purple, purple. Clean olives thoroughly by rinsing under water (work in batches). Use a paring knife to score/cut an "X" in each olive. This allows the brine to more easily leach the bitterness out of the olive. Once a whole color-batch is scored, place in a one-gallon pickle jar with a brine of 8oz sea salt to water. Swish the brine throughly so that all the salt gets dissolved instead of settling to the bottom. Fill with water to almost the top. Use a ziploc baggie with some water in it to weight the olives. It is very important to keep all olives submerged to avoid mold problems. Leave the lid loose and put in a cool, dark place. After one week, switch to a stronger brine of 1lb salt/gallon. I like to rinse the olives and sterilize the jars at this point. The smell and sensation of the clean, rinsed olives may blow your mind. I also use a new batch of clean ziplocs at this point to weight the olives. Keep those babies submerged! After 2 weeks, replace brine again as above. Close lids firmly. Replace brine as many times as necessary to achieve a taste you like (realizing they will be REALLY salty just out of the brine, even rinsed). I usually switch the brine 3 -4 times, 1 -2 weeks apart. Greener olives will take longer than purple olives. When they've been brined to your satisfaction, the fun begins! Rinse throughly. Pack in sterilized jars to 2/3 full. Add organic lemon slices (3-4 per jar), a whole or minced clove of garlic, and a teaspoon or so or dried oregano. Fill with vinegar (I like white vinegar for green olives and red wine for purples) and one teaspoon of salt to one inch below top of jar. Add 1/2 inch of olive oil. Seal firmly and agitate the mixture, then store in a cool, dark, place. Once opened, these must be refrigerated. Bring them back to room temperature before serving to avoid a weird lumpy oil crud covering your beloved olives. Refrigerate any leftovers. Play with the marinades - I like to do the green ones with hot peppers and carrots. Try different vinegars and herbs. A couple of years ago, I did a Thai theme, with ginger, lemon grass, hot peppers, and white vinegar. Delish! I have found when I give these as gifts, people do not always use them, and that is a big bummer considering all the work that goes into them and how incredibly delicious they are. Better to bring them to a party to show them off, then tell people about the process. (Plus, you get to enjoy them, too).