HumbleIntelligence/food-ner-1-Million huggingface dataset:
Toss lamb pieces in flour. Melt butter and oil in large pan, add meat and brown well, remove from pan. Add crushed garlic, saute 1 minute. Add 1 Tbsp flour to pan, cook one minute. Add water, crumbled stock cubes and tomato puree, stir until smooth and sauce boils, reduce heat, add meat, simmer covered for 30 minutes. In separate pan, saute peeled onions and chopped bacon in extra butter for 1 minute. Add to pan with peeled and sliced turnip or swede, peeled potatoes and peas. Bring back to boil, reduce heat, simmer covered for a further 30-35 minutes or until meat and vegetables are tender. Add parsley.
Add ingredients to your bread machine according to manufacturer directions. Set for dough or pizza dough. My Breadman Ultimate has 2 dough settings one for dough and one for pizza dough. Add additional flour if needed while machine is mixing if dough seems too sticky. When machine signals that dough is done, remove from machine to lightly floured board or counter top. Sprinkle pizza pan with a little cornmeal. Stretch dough into circle or roll into circle to fit your pizza pan and put in the pizza pan that you've sprinkled with cornmeal. Top pizza with desired toppings. (pizza sauce, pepperoni,shredded mozzerella cheese, mushrooms, onions, green pepper, sausage). Use you imagination. Put pan of pizza in preheated oven on top of quarry tiles. Bake for 5 minutes. Then grab pan and carefully shake pizza off of pizza pan onto hot quarry tiles. This will help to crisp up the bottom crust. Bake for additional 5-7 minutes or until pizza is done. Carefully slide pizza back onto pizza pan for easy removal from oven. Slice into pie wedges and enjoy!
With your potato peeler peel a portion of skin off of the ginger. Continue to peel strips of the cream flesh of the ginger until you have approximately 1/8 cup. If desired, you can take a knife and cut the ginger into smaller pieces at this point. My family happens to like ginger, so I leave it in long strips. Place remaining ginger in a freezer bag and place in freezer for later use. Add the sweet chili sauce, soy sauce, fresh ginger, sesame seeds, spring onions, and red pepper flakes to a gallon sized ziplock bag and give it a shake to combine. Place chicken drumsticks into bag and seal. Place bag in the refrigerator and allow chicken to marinade for a minimum of 4 hours. Once chicken has marinated, preheat oven to 400 degrees. Carefully remove chicken from bag and set marinade aside. Do Not discard. Place chicken on a greased baking sheet. Cook legs 15 minutes at 400 degrees then flip and cook an additional 15 minutes. While chicken is in the oven, cook rice if desired; according to package directions. During the last 15 minutes of cooking the chicken, pour oil into a wok or large skillet and heat over high heat. When oil is good and hot, add the sliced mushrooms, snow pea pods, and water chestnuts and quickly stir-fry until snow peas are crisp tender. Remove vegetables to a plate and set aside. Turn the heat down on on your wok or pan and add the marinade sauce. Bring the sauce to a boil and cook approximately 5 minutes. Add vegetables, and chicken drumsticks to the sauce and give a quick stir to coat all ingredients. Spoon vegetables and sauce over rice and top each serving with two drumsticks.
Place eggplant rounds on a baking sheet, drizzle with olive oil and broil on low about 8" from flame, about 6-8 minutes on each side(or you may grill). Cut rounds in half. Set aside. In a large nonstick pan, lightly saute red bell pepper, scallions, red onion, and mushrooms in olive oil until tender, about 5-10 minutes. Layer pizza crust with spaghetti sauce, mozzarella cheese, eggplant, and scallion-red onion-mushroom mixture. Sprinkle over oregano and basil, lightly drizzle with olive oil and salt and pepper to taste. Bake in a 450*F. oven for 12-14 minutes. Cut into slices and enjoy!
Combine diced apples, banana, celery, walnuts, and coconut. Blend together mayonnaise, sugar, lemon juice, and dash salt. Whip cream; fold whipped cream into mayonnaise mixture. Gently fold into apple mixture. Cover; chill.
Add salt, pepper, sage and 1/2 cup of flour together. Dip chicken in seasoned flour. Brown all over in hot oil. Dressing- Combine bread cubes, onion and melted margarine with 1/2 of the soup to bind. In a roasting pan place the bread dressing on bottom of pan. Add the chicken to the top of the dressing. Mix 2 tbsp of flour to 1/2 can of chicken soup and add 1 1/2 cups of water (*you want 2 cups of liquid for gravy). Pour over top of chicken and dressing. Cover tightly and bake at 350 degrees for 1 hour. Serve with mashed potatoes, carrotes, yellow beans and peas.
Fry bacon until crisp. Remove from pan and drain. In the bacon grease, fry the onion, green pepper and mushrooms. Add the hamburger and cook until brown. Add the tomatoes, salt, sugar and spaghetti. Pour into a greased 1 quart casserole dish. Sprinkle with cheese. Bake for 30 minutes at 350. Garnish with crumbled bacon and parsley.
in layers spread 1 cup chips, sliced eggs,and soup and milk mixed together, onion then salt and pepper. Finish layers with 1 cup chips. After layer are complete i like to add a layer of cheese to top. ANy will do, depends on what kind i have in fridge. Bake 350 degree's for 25 minutes.
Mix and enjoy! Suggestion: Use cocktail peanuts and dry roasted almonds for best taste.
Drizzle a bit of olive oil in a large saucepan. Add bacon and bring to medium heat. Stir bacon occasionally. When crisp and brown (6-8 minutes) remove bacon from pan. Drain. Do not discard bacon fat! Add butter and onion to pan with the fat. Season with salt and cook till onions are soft and aromatic (8-10 minutes). Add flour and cook stirring 4-5 minutes. Slowly whisk in the milk, season with salt. Bring to boil, reduce heat and simmer on low heat 8-10 minutes more. In the meantime, bring a pot of well-salted water to a boil. Add pasta and cook 1 minute less than the package directions stipulate. Drain and reserve. Add the three cheeses to the milk mixture and whisk to combine. Add mustard and Tabasco; taste and adjust seasonings. If mixture is too thick, add more milk. Stir in bacon and pasta. Mixture should be very creamy and flavorful. Serve immediately or transfer to a baking dish or ramekins and reheat in a 375 degree oven.
Place chicken in resealable plastic bag. Pour italian dressing over chicken. Seal bag and marinate in refrigerator for 4-24hrs. Turning the bag occasionally. When ready to cook, drain and discard marinade. Place chicken on broiler pan. Broil for about 13 minutes or until chicken is no longer pink in the center. In medium saucepan cook mushrooms and garlic in margarine over medium high heat until mushrooms are tender. Stir in flour and pepper. Stir in milk all at once. Cook mushroom mixture until thick & bubbly. Add cheese and stir until melted. When ready to serve spoon hot cooked rice onto serving plates. Arrange chicken breast on top of rice. Laddle mushroom sauce over it all.
Soup: Add the 2 cups of yellow split peas to the saucepan with the water and the onion. Bring to a boil, and allow to simmer for 30 minutes or until tender. Add the ham, carrot and turnip and cook for about 15 minutes or until vegetables are softened. Add in potatoe and cook until soft. Dumplings: Mix together flour, baking powder, and salt in a mixing bowl. Cut margarine into the flour until the mixture looks like fine crumbs. Stir in water. Drop the dough into the soup by spoonfuls. Boil uncovered for 10 minutes. Cover and cook for 10 more minutes.
Preheat oven to 325°F Either use a large stockpot that can go in the oven or transfer the food from the pot to a casserole dish for step 4. Pan-fry bacon in heavy stockpot over medium heat until lightly browned. Remove bacon; set aside. Saute onion and mushrooms in bacon fat until just browned. Remove vegetables and set aside with bacon. In same pot, brown beef in two batches, adding some oil if necessary. Sprinkle flour over browned meat. Add garlic, wine, broth, bay leaf, thyme, salt and pepper. Cook, covered, in oven for 2 hours. Add reserved bacon, onion and mushrooms; cook 30 minutes longer.
In a large pot, add ground chuck and onions. Brown meat and drain. Add taco seasoning and stir. Reduce heat to medium-low. Add drained corn, undrained black beans, tomato soup, water, and jalapenos; stir. Cook until hot. Add 1/2 cup sour cream and 4 oz. shredded cheddar cheese. Mix well. When cheese is melted, pour into individual bowls and garnish with additional cheese, sour cream, green onions and tortilla chips or chili cheese corn chips if desired.
Stir together cornmeal and seasonings in a shallow dish. In separate shallow dish, combine dressing and lemon juice. Dip each salmon fillet in Caesar mixture, then dip in cornmeal mixture to coat well on both sides. Place on a baking sheet (that has been sprayed with non-stick cooking spray) in single layer. Bake at 450 F for 6 to 8 minutes or until fillets flake easily with a fork. Depending on your oven, you may need more or less time. (so keep at eye on the fish). ***note*** If using frozen salmon filets, allow to thaw in refridgerator before continuing with recipe.
Prep fresh ingredients by slicing tomatoes into 1/2 inch slices and red onion into 1/8 inch rounds. Cook peppered bacon until crispy and let drain on a paper towel. Heat butter in a skillet on medium-high heat. Form hash browns into 6 small, flat rounds and place in hot skillet. Cook for 5-6 minutes until crispy and golden, flip, and do the same to the other side. Take hash brown cakes out of skillet, place onto serving dish, and top with fresh tomato slices, a couple of pieces of peppered bacon, and a few fresh onion rounds.
Boil corn on the cob 5 minutes. Cut corn from cob. Boil green beans or lima beans 3 minutes. If using potatoes and onions, boil 4 minutes. Combine vegetables and seasoning, if using. Pack hot vegetables into hot jars, leaving 1" headspace. Add 1/2 teaspoons salt to each pint, 1 teaspoons salt to each quart, if desired. Ladle boiling water over vegetables, leaving 1" headspace. Remove air bubbles. Adjust caps. Process pints 1 hour, quarts 1 hour and 25 minutes, at 10 pounds pressure in a steam pressure canner.
In a large bowl, combine the first six ingredients and set aside. In a large mixing bowl, beat the sugar, pumpkin, oil, and water. Add eggs, one at a time, beating well after each addition. Stir into the dry ingredients just until moistened. Fold in pecans. Pour into 2 9x5x3 inch loaf pans. For topping, in a small bowl, combine the flour, brown sugar, and cinnamon and cut in butter until the mixture resembles coarse crumbs. Stir in pecans. Sprinkle over batter. Bake at 350 for 60 to 65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks.
Mix cream cheese, milk, almond extract and sugar in a mixer until well blended. Spread in bottom of pie shell. Place the fresh strawberries on top of the cream cheese mix. In a sauce pan combine water (1/4 cup), 2 cups fresh/frozen strawberries, sugar and warm through until the strawberries are soft enough to mush. In a small bowl add a bit of water to the corn stach and stir until dissolved. Add to strawberry sauce and continue stirring over heat until the sauce thickens and turns clear. This may take 2-4 minute Add more water if too thick, Remove from heat and stir in butter. Pour strawberry sauce over the cream cheese + strawberries. Let set and cool before serving.
Place wings in a plastic bag set in a shallow dish. In a small bowl stir together soy sauce, ginger, crushed red pepper, five-spice powder and garlic. Pour over wings. Close bag, and toss to coat. Chill in refrigerator several hours or overnight, turning bag occasionally. Remove wings from bag, reserving marinade. Place wings on a foil-lined 15x10x1" baking pan. Bake, uncovered, in a 450 oven, for 10 minutes. Brush with reserved marinade (discard remaining marinade). Bake 15-20 minutes longer, or until chicken is tender and no longer pink. Serve with Swamp Dip. Swamp Dip:. In a small bowl stir together sour cream and coarse ground mustard. Garnish with fresh whole chives. Serve with Bat Wings.
Put vinegar, water, salt and sugar into small saucepan. Heat well, but do not boil. Pour over combined potatoes, onion, bacon bits, add oil. Stir occasionally. Mixture thickens as it stands. Always best if made several hours before serving. I usually prepare it in the morning and leave it on the counter till ready to serve in the evening.
Cook pasta according to directions. While pasta is cooking bring broth to a boil in a medium sauce pan. Add carrots, peas and garlic to broth; return to a boil, reduce heat, cover and simmer for 10 minutes. Add cream cheese and scallions to veggies and stir until cheese is melted. Place well drained pasta in a serving bowl. Pour veggies/cheese mixture over pasta and toss to coat. Serve.
Melt butter in non-stick frying pan. Add butter, onions, salt and pepper. Fry on med-low heat until onions are translucent because beets are already cooked. NOTE: To cook beets, trim them leaving approximately 1 1/2 inch stem. Place in large pot with enough cold water to cover, add 1/2 tsp salt. Bring to a boil, then lower heat and simmer until tender. Cooking time depends on how large the beets are. Drain, wearing rubber kitchen gloves, remove skin. Cool. Slice for above recipe.
In large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, salt and nutmeg(if using). Combine apple, egg milk and butter; add to dry ingredients, stirring just until combined but not over mixed. Spoon into lightly greased or paper-lined muffin cups, filling almost to top. Bake in 400 F(200 C) oven for 15-18 minutes or until golden and tops are firm to touch.
Combine in a blender water, protein powder, pudding, splenda and peanut butter. Process until smooth. Drop in 6-8 ice cubes and process until smooth again. It gets kinda thick. You can sip on this all day! I put it in one of those cups that have the liquid in it that freezes to keep drinks cold. It started to freeze to the sides and was just like a decadent chocolate ice cream!
Scrub the sweet potatoes and prick all over with a fork. Place on a microwaveable plate and cook on High for 18-20 mins, or until tender. Split in half and place each one, cut-side up, on a serving plate. Spread the crumbled feta cheese or flake the drained tuna with a fork and divide between the sweet potatoes. Top with the red onion and chilli, then squeeze over the lime juice. Top with a dollop of yogurt and scatter over the coriander or parsley, to serve.
Preheat oven to 400°F. Line 24-30 muffin cups with cupcake papers. In a large bowl, mix flour, sugar, baking powder, salt, and cinnamon. In another bowl, mix milk, eggs, butter, and vanilla. Make a well in the center of the dry ingredients, add the wet ingredients, and stir just to combine. Stir in chips. Sppon batter into prepared muffin cups and bake 15-20 minutes or until a toothpick comes out clean. Remove muffin tin to a wire rack, cool 5 minutes, and remove from tins to finish cooling.
Dry the steaks with a paper towel and season them with the black pepper. Heat butter& oil in a frying pan and add steaks. Cook steaks on medium heat to your preferred doneness, turning over once half way through. Remove steaks to a warm plate and pour off the fat from the pan. Return pan to stove and add whiskey. Stir, being sure to scrape up dripping from the pan bottom. Reduce heat and add cream. Simmer for few minutes, until the cream thickens. Season sauce with salt and pepper, and pour over the steaks. Serve immediately.
In large baking pan or casserole, combine all ingredients; refrigerate 4 hrs. or over night to blend flavors. Bake in preheated 375 degree oven for 50 to 60 min.
Place sugar, butter, and yogurt into heavy-based saucepan. Stir over low heat until sugar is dissolved; bring to the boil. Boil without stirring until 239F or soft ball stage is reached. Remove from heat. Leave for 4-5 minutes. Stir in passion fruit concentrate and coconut cream and whip until mixture is thick and creamy. Pour into lightly buttered 8 x 8 pan. While still warm but firm, cut into squares. Leave until completely set before removing from tin.
Combine lettuce, pears, cranberries, and pecans in a medium bowl. Whisk together yogurt, honey, and lemon juice; pour over salad and toss well to coat. Season to taste with salt and pepper.
Mix together shrimp, onion, jalapeno, cilantro, green chili, salsa and half of the cheese. Mix 1/2 cup enchilada sauce and sour cream and fold into shrimp mixture. Heat tortillas in hot vegetable oil, just to make them pliable, not crisp. Coat bottom of baking pan with enchilada sauce and lay tortilla in pan and spread 2 to 3 tablespoons of the shrimp mixture in the center of each tortilla and then roll up the tortillas with the mixture inside. Continue to roll them until mixture or tortillas are all used up. Lining the rolled tortillas up crossways in the pan. Top with remaining Enchilada sauce and top with remaining cheese. Bake in a 350' oven for 45 minutes.
Wisk egg to almost froth. Wisk in Half & Half. Stir in Salt to dissolve. Set aside for 3 minutes or more. NOTE: Adding salt breaks down the proteins and thins the white. This makes it easier to apply. Waiting a few minutes or more allows the salt time to work its magic. Brush on risen Pastry Dough evenly. NOTE: If you don't have a pastry brush, you can use a folded paper towel -- just take care to spread the wash evenly with this "tool.".
Puree about 1/4 C raspberries and strain. Combine egg yolks and 1/4 C sugar in stainless steel bowl over simmering water, taking care not to let bottom of bowl touch water. Bring cream and 1/4 C sugar to a gentle boil. Temper cream into egg and whisk for about 2 minutes. Divide into 4 custard cups, and add raspberry if desired and swirl into custard. Place in baking dish and fill with water halfway up custard cups. Bake at 325°F for about 30-45 minutes, until set but still jiggly in the middle. Let cool for about 20 minutes. Cover with plastic wrap and refrigerate at least 3 hours (can be overnight). Sprinkle 1 tsp sugar over each and caramelize with torch.
Heat oven to 400°F Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook sausage over medium-high heat, stirring frequently, until no longer pink; drain. In 3-quart saucepan, heat water, milk and margarine to boiling. Stir in 2 pouches potatoes and 2 pouches sauce mix. Stir in sausage and 1/2 cup green onions until well blended. Spoon potato mixture into dish. Bake 30 to 35 minutes or until potatoes are tender. Top with 2 tablespoons green onions.
In a med saucepan, bring 1 1/2 cups lightly salted water to boil. Add rice, reduce to a simmer; cover and cook, 30 minutes. Stir in edamame; cover and cook until rice is tender, 15 to 20 minutes. In a small bowl, stir together lime juice, vinegar, oil, chili flakes (if using) and sugar until sugar is dissolved. With a fork, stir in lime juice mixture and scalliions into rice; season with salt and pepper.
Preheat the oven to 450 degrees F and place an oven rack in the middle. Place the eggplant on a parchment paper-lined baking sheet; drizzle with olive oil and season with salt and pepper. Roast for 20 to 25 minutes until golden brown. Set aside to cool. In food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, tahini, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse until the mixture until coarsely chopped. With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy. Season with salt and pepper, to taste. Place the hummus in a dipping bowl and serve with pita chips or cucumber slices.
Put all ingredients in a blender or magic bullet. Blend until smooth. Let rest for 2 minutes so the bubbles can settle. Pour 1/4 of the batter into a hot pan greased with butter or pam spray. Cook for 2 minutes until golden, flip and cook 1 minute on the other side. Repeat with the rest of the batter. Serve with sugar free syrup (or any syrup of your choice) and fresh berries. A surprisingly satisfying substitute for the real thing. Tastes like skinny fried cheesecakes! Even if you aren't watching your carbs these are a delicious departure from the traditional doughy stack of pancakes. And you won't have the sleepy feeling that usually comes afterwards!
Combine first 11 ingredients in a large baking dish; stir with a whisk until blended. Cut each tofu cake crosswise into 4 slices. Place tofu slices in soy sauce mixture, turning to coat slices. Cover and marinate in refrigerator at least 2 hours. Remove tofu slices from dish, reserving marinade. Coat a large nonstick skillet with cooking spray; place over medium high heat. Add tofu slices; cook 2 minutes on each side. Remove from skillet; set aside, and keep warm. Add reserved marinade to skillet; bring to a simmer. Spoon noodles onto individual plates; top with tofu slices. Drizzle marinade over tofu and noodles. Yield: 4 servings. Variation: I sometimes like to coat the tofu with cornstarch (after marinating) and fry the tofu until it gets crispy on the outside, then procede with recipe.
Preheat the oven to 350°F. Scramble the sausage, onions and peppers. Cook until the sausage is no longer pink and the vegetables are soft. Drain off all the grease and place in a 9x9 oven-safe casserole. Beat the eggs and pepper and stir in the cheese. Spread the meat mixture evenly and pour the egg mixture over the meat. Bake 25-30 minutes or until the eggs are mostly firm, but still soft in the center.
Mix together powdered sugar, peanut butter and butter. Add milk, one tablespoon at a time until. it becomes a nice workable dough. it will be like play dough and easy to work with. form dough into egg shapes place in freezer for 1 hour. Place chocolate chips in and shortening in a glass measuring cup. Microwave 1 minute at a time, stirring in between, until melted. (Can use a double broiler if you prefer). Dip each egg in the melted chocolate. place on waxed paper until set. trim any excess chocolate off that may pool with a paring knife. Decorate with royal icing or sprinkles if you wish.