HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chicken. Soak bamboo skewers in cold water. Cut chicken into cubes or strips and thread onto skewers. Brush with a little oil and barbecue or grill until cooked. Satay sauce. Heat not stick saucepan; add garlic and onion and cook over medium heat for a few minutes. Add remaining ingredients and simmer for 10-15 minutes or until sauce has thickened. If you like a smooth sauce, process or sieve until smooth. Serve with grilled chicken skewers on rice.
In a bowl, combine flours, sugar, baking powder, and salt; stir to mix. In another bowl, combine the egg, milk, and melted butter; add to dry ingredients. Stir until moist and lumpy batter forms. Stir in carrots and poppy seeds. Spoon batter into greased muffin tins. Bake in a preheated 375° oven for 20-25 minutes or until a toothpick comes out clean.
In a large casserole place all ingredients in layers. Combine sauce ingredients. Pour mixture on ingredients in pan; cover and heat in 325°F oven for 1 hour to 1-1/2 hours or until meat is done and veggies are soft. Just before serving or storing add and mix in olives and rum.
Place oil in a large pot. Add onion, garlic, celery, carrots and green pepper, and saute over medium heat just until al dente. Add tomatoes, tomato sauce, clam juice and potatoes. Cook over medium heat for 5 minutes. Add pepper, oregano and basil. Cover and simmer for 20 minutes, or until potatoes are done. Add fish and wine. Cover and continue simmering for 10 minutes. Sprinkle with chopped parsley and basil.
Mix the flour, baking soda, salt, cinnamon, ginger, cloves, raisins and nuts in a bowl. Cream 2 cups sugar, margarine and eggs in a mixing bowl until light and fluffy. Beat in the molasses. Add the flour mixture and mix well. Chill, covered, for 2 hours. Preheat the oven to 325*F. Shape the dough into fingersize pieces. Roll in sugar. Arrange on greased cookie sheets. Bake for 7 minutes. Cool on wire racks.
Butterfly the chicken, to get an even thickness and ensure fast cooking. Sprinkle both sides liberally with salt. Let stand, chilled, for 1 hour, then pat off any excess moisture with a paper towel. Heat a non stick (or cast iron) skillet over medium heat. Add chicken, skin side down. Cook until skin is golden brown. Turn over, and cook until chicken is cooked through. Remove from pan and let rest for a few minutes, then slice into bite sized pieces.
Sprinkle lemon juice over apples in saucepan. Mix next four ingredients together and add to apples. Mix well. Add very hot juice to pan, (I microwave juice for 2 minutes) cook, stirring constantly until thickened. Remove from heat and cool. Fill a well chilled 9 inch pastry lined pan and cover with top crust. Bake on lowest rack at 425* for 10 minutes, and finish baking on center rack until bubbling, about 20 minutes more.
Preheat oven to 350. Line the bottom of a 9 inch tube pan with paper, or grease really well! Cream the butter and Sugar until light and fluffy. Add Eggs, one at a time beating thoroughly after each egg. Sift dry ingredients together. Alternatly add the dry ingredients, and sour cream to the butter mixture blending really well. Add vanilla. Beat for about 5 minutes until smooth and silky looking. Pour into pan and bake 1 hour and 20 minutes. I usually check at 1 hour 10 minutes. Your cake is done when a toothpick inserted comes out clean. Let cake cool in pan for about 5 minutes before removing to a wire rack to cool. You make make a glaze of Confectioners sugar or decorate with red and green cherries. The green ones for leaves the red ones as flowers.
Add hot dogs to cold salted water and bring them up to a boil. Turn them off and keep them warm in the hot water. Serve warm. For an added kick of flavor try splitting the boiled dogs almost all the way in half. Open them up and add to a hot pan which a little olive oil has been added. Cook over medium heat until brown on both sides.
Preheat oven to 325 degrees. In a large saucepan, melt butter over low heat. Blend in wine and cream cheese and stir until smooth. Add in italian dressing mix and cream of mushroom soup. Blend well, and heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over the chicken. Bake for 60 minutes in the preheated oven. 20 minutes before the chicken is done, cook pasta and then drain. Serve chicken and sauce over the pasta.
In a large skillet, heat the olive oil over medium-high heat. Add the onions and cook until tender, about 2-3 minutes. Add the garlic and cook until fragrant, about a minute more. Add tomatoes, mushrooms, olives, oregano, and pepper. Bring sauce to boiling. Gently place the fish fillets in the pan and scoop some of the sauce over the fillets. Return to boiling. Reduce the heat and cover. Simmer for 8 to 10 minutes or until fish flakes easily when tested with a fork. With a wide spatula, lift fish from skillet to a serving dish. Spoon the sauce over fish, and serve.
In a large skillet or saucepan, heat butter until melted. Add onions and saute over high heat until soft, about 2 to 3 minutes. Stir in flour and cook, stirring for 1 minute, then gradually whisk in half-and-half. Heat to boiling over medium high heat, whisking often, until thickened. Stir in well-drained (and thawed) corn and chiles and bring back to boiling. Stir in seasoned salt, cayenne pepper, sugar and 1/3 cup Parmesan cheese. Transfer to a shallow 1 1/2-quart baking dish. Sprinkle with remaining 1/3 cup Parmesan cheese and top with Gruyere cheese pieces. Bake in a preheated 350-degree oven 10 to 15 minutes, to melt cheese and until top is golden (can put under broiler broiler a minute or so to get golden). Garnish with jalapeno chile slices. NOTE: Corn mixture can also be spooned into 4 to 6 individual ramekins, each topped with some of cheeses and baked 5 to 10 minutes.
Remove crusts from bread. Toast only one side of bread. Combine butter, mayonnaise, curry powder, cheese, salt and pepper. Spread evenly over untoasted side of bread, sprinkle with paparika. Cut each slice evenly into three. Put on oven tray, bake in 180C (350F) oven for 15-20 minutes or until browned.
Trim excess fat off of pork loin. Mix together beer, juice, and rib rub, give time for rub to dissolve. Use meat injector and inject marinade all throughout the loin. Season outside of loin with rib rub. Pour excess marinade in pan and place loin in there. Utilize smoker and set temperature to 250 degrees, add wood 3 different times while cooking. Meat needs to reach 180-185 degrees, 6-7 hours approximately. Let cool and pull meat apart with two forks. Different beers could work, but Irish red ales are good for cooking. Avoid IPA's they make food very bitter. Light ales such as Coors will provide only minimal flavoring. Consider ones that blend well with apple flavoring. I am sure you could do this in a crockpot, but you would lose out on some of the smoke flavor. You could add a little liquid smoke to provide some of that flavoring.
Combine first 6 ingredients in a large ziplock bag; seal. Marinate at least 4 or up to 24 hours, turning occasionally. Preheat oven to 375. Place chicken, skin side up, in an 11x7 baking dish. Pour marinade over chicken. Cover and bake at 375 for 20 minute Uncover and bake 40 more minutes or til done.
Heat vegetable oil in a large skillet over medium-high heat. Working in batches, dredge each goat cheese slice in flour, dip into the egg and then coat with hazelnuts. Fry cheese slices in hot oil for 1 minute per side or until golden brown. Drain on paper towels and serve warm. You can dip the goat cheese nibblers in mayonnaise if you want.
Trim fat and silverskin from tenderloins. Cut crosswise into 1 1/2" pieces and tie each piece with a piece of kitchen twine so they won't slump over in the pan. The thin, tapered end pieces can be shaped to match by scoring 3/4 of the way through the meat, folding in half and tying to secure; make sure the top and bottom surfaces are flat. Season pork with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add pork cut side down and cook, without moving pieces, until well-browned, 3 to 5 minutes. Turn pork and brown on second side, 3 to 5 minutes more. Reduce heat to medium. Using tongs, stand each piece on its side and cook, turning pieces as necessary, until sides are well browned and internal temperature registers 145 to 150 degrees on instant-read thermometer, 8 to 12 minutes. Transfer pork to platter and tent lightly with foil; let rest while making pan sauce, then serve.
Preheat oven to 300. Melt butter in a large Dutch oven over med high. Add onion; saute 12 min or til almost tender. Reduce heat to medium low; cook 40 min or til onions are caramelized, stirring frequently. Transfer onions to a bowl. Place pan over med-high. Coat pan with cooking spray. Sprinkle roast evenly with 1 1/2 t salt and 1/2 t pepper. Add roast to pan; cook 5 min, turning to brown on all sides. Add onions, broth, thyme, and beer to pan; bring to a simmer. Cover and bake at 350 for 2 hours or til tender, turning over halfway during cooking time. Remove roast from pan. Cover and keep warm. Place pan over med high. Add cornstarch to pan, stirring with a whisk; bring to a boil. Cook 1 min, stirring constantly. To prepare potatoes, place fat free milk and potatoes in a large saucepan; bring to a boil. Reduce heat and simmer 15 min or til tender. Mash potatoes; stir in poppy seeds and remaining salt and pepper. Serve roast with potatoes and sauce.
Pare and cut eggplant into 1/2 inch slices. Set oven control at broil and/or 550 degrees. Place eggplant slices on rack in broiler pan. Brush butter on slices; season with salt and pepper. Broil with tops about 3 inches from heat until eggplant is hot and tender. about 6 minutes. In a small saucepan, heat tomato sauce and garlic powder, stirring occasionally. Serve on eggplant slices.
Heat the oil in a large pot or Dutch oven over medium heat. Add the garlic, ginger, turmeric, and cinnamon. Cook, stirring frequently, until fragrant (2-3 minutes). Add the tomatoes and cook, stirring occasionally until thickened (5-7 minutes). Use the spoon to break open the tomatoes and crush them. Add the chicken, sweet potato, golden raisins, water, salt, pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until the chicken is cooked through and the sweet potato is tender (25-35 minutes). Coarsely shred the chicken then stir in the lemon juice. Serve warm sprinkled with the almonds and cilantro.
Cook pasta and set aside. Combine parsley and garlic. Sprinkle salt and pepper on mix. Combine lemon juice, sherry and paprika and set aside. In medium sized saucepan or wok, heat olive oil on medium heat and add red pepper flakes to infuse oil. Approximately 1 minute. (reduce heat if it starts to burn). Add parsley and garlic mixture. Allow garlic to cook and not burn. Add lemon juice, sherry and paprika mixture. Allow to rollling boil. Add shrimp (with shells). Once cooked through when pink, remove from heat, add pasta. Mix. Add Parmesan and mix. Allow the Parmesan to melt. Serve with grated fresh Parmesan.
Preheat your oven to 425 degrees F. In a roasting pan, combine carrots, beets, half the oil and half the salt. Roast, uncovered, for about 20 minutes, stirring halfway through. (My veggies weren't done until about 30 minutes because I like them crispier. You choose how crispy you like your veggies!) Transfer to a platter and cover with foil to keep warm. Meanwhile, sprinkle salmon with the remaining salt and all of the pepper. If you like more pepper, feel free to add more! In a 12 inch skillet heat remaining oil over medium-high heat. Add salmon and cook for 3 minutes. Turn and cook for 3 minutes more or until fish flakes easily, which may take a little more time depending on your heat. Transfer the salmon to the platter with your vegetables. Add juice concentrate and 2 Tablespoons water to the skillet you used for the salmon. Simmer, uncovered, about 1 minute or until thickened. Spoon the sauce over salmon. Optional = sprinkle chopped green onions over everything. Enjoy!
In blender, place water, cocoa and sugar; cover and blend on low speed. Add coffee; cover and blend on high speed until thoroughly blended. Add ice cream; cover and blend until smooth. Serve immediately, over ice if desired.
Follow direction on package for preparing phyllo shells. Mix the next 5 ingredients. I usually prepare and chill the filling early in the day and then fill the tarts & add with toppings shortly before serving. I do not bake the shells. Or you can bake the shells, cool, fill the tarts, put on toppings, arrange on platter and keep chilled until ready to serve. *Add just enough to make it creamy. I always just add lemon juice to milk to sour.
Saute garlic, onions, celery and carrot in olive oil until tender. Add tomatoes, beans and spices. Add 2 cups water and tomato paste. Bring to a boil, taste a small amount and adjust seasoning to taste. Add pasta (I use shells) and cook for about 15 minutes more until pasta is cooked through. Top with fresh basil and parmesan cheese. This is so yummo served with fresh homemade bread. When you reheat this for left overs or lunches, you may have to add a little water, because the pasta absorbs the liquid.it is still yummy though. A Note, When I am in a hurry, I use a mixture of onions carrots and celery "mirepoix" available in the freezer section of most grocery stores).
Preheat oven to 350°F Lightly oil a cookie sheet; set aside. Blend together butters, Splenda granular and vanilla in a medium mixing bowl with an electric mixer, or by hand. Blend until butter is softened. Add egg substitute, water and vinegar. Mix briefly. Add flours, salt and baking powder. Mix on low speed, until dough is formed. Do not overmix. Remove dough from bowl and place on a floured work surface. Divide dough in half. Pat each half into a circle and cover with plastic wrap. Refrigerate approximately 1 hour, allowing dough to chill. Remove dough from refrigerator and roll out on a floured work surface to desired thickness, approximately 1/4-inch. Cut with cookie cutters. Place cookies on prepared sheet. Bake in a preheated 350° oven 10- 12 minutes or until lightly browned on the back. Cool on a wire rack.
Prep time does not include marinating time. Chop lamb into about 1 inch cubes, combine paste, yogurt and lemon juice, add lamb and marinate several hours or overnight. Either thread lamb on metal skewers or if using wooden skewers make sure they are soaked for 20-30 Min's in water to prevent burning during cooking. Cook lamb on BBQ or grill 4-6 inches from heat until cooked as desired. (approx 5-10 Min's a side, medium rare-medium well). Raita. In a medium size bowl combine yogurt, cucumber, mint and mint sauce mix well and refrigerate until needed. Couscous. If using quick cooking sachets I add 1 teaspoon of chicken stock powder to the water, bring to boil and add the sachets for a couple of minutes. Remove from pan and add couscous to a large bowl and fluff. If using another type of couscous prepare according to packet. Add both peppers, red and green onions, mint and parsley combine well. Combine vinegar, lemon juice and olive oil in screw top jar shake well. Pour over couscous and mix well. To serve place couscous on plate top with kebab and drizzle with raita.
In a storage container with tight-fitting lid, combine all ingredients; mix well. Seal tightly and store in a cool,dry place. Stir or shake before each use. Uses: Substitute for condensed cream soup: Combine 1 1/4 cups of water and 1/2 cup of the above sauce mix in a small saucepan; blend well. Cook over medium heat 6 to 8 minutes or until mixture boils, stirring constantly. Reduce heat; simmer 1 minute, stirring constantly. This equals 1 (10 3/4 oz) can of condensed cream soup. Substitute for a medium white sauce: Combine 1 cup water and 1/4 cup of sauce mix in small saucepan; blend well. Cook over medium heat 5 to 6 minutes or until mixture boils, stirring constantly. Reduce heat; simmer 1 minute, stirring constantly. How about sausage gravy? Use the medium white sauce and add crumbled,cooked and drained sausage.
Mix berries and toss in sugar let sit to macerate about 20 minutes. Just enough to be slightly softened. Top with ice cubes. Add brandy, triple sec and chilled wine. Add optional juice of choice if desired. Or have it on the side and let guests add for their tastes. Stir and and serve icy cold.
Mix together the meatball ingredients (listed at the top) and form 2.5-3 inch meatballs. put them in an oven acceptable baking dish. Pour the mushroom soup into a pan, use the soup can to measure out 1/2 can of water, and 1 can of milk. Put the water and milk in the saucepan. Stir these three ingredients over medium heat, until all the lumps are out, and the gravy is smooth. Pour the gravy over the meatballs, cover the dish with aluminum foil and cook the meatballs at 350 degrees for one hour (depending on your oven, you might want to break one open to assure its done) Serve with mashed potatoes and steamed veggies!
Set oven to 350 degrees. Fit the prepared pie pastry into a 9-inch glass pie plate and flute edges as desired. For the cream cheese layer; in a large bowl beat the cream cheese with 1/3 cup sugar, egg and vanilla until smooth; pour into the prepared pie shell and chill for 30 minutes. For the pumpkin mixture; in a large bowl combine pumpkin puree with evaporated milk, 2 eggs, vanilla, 1/3 cups brown sugar, 1/3 cup white sugar, cinnamon, nutmeg, cloves and salt; mix until well combined. Pour the pumpkin mixture over the chilled cream cheese mixture in the pie shell. Cover the edges of the crust with foil to prevent excess browning. Bake for 25 minutes; remove the foil from edges and continue to bake for another 20 minutes. While the pie is baking combine 2 tablespoons flour with 2 tablespoons brown sugar in a small bowl; add in softed butter and mix until combined, then add in chopped nuts. After the pie has been in the oven for the last 20 minutes remove and sprinkle the streusal mixture evenly on top; return to oven and bake for 10-15 minutes more.
Combine all raisin filling ingredients into saucepan. Cook& stir over medium heat until thick, about 5 minutes. Cool. Cookie: Mix flour & baking powder. Cream sugar, butter, eggs, milk & vanilla. Add to flour mixture. Divide dough in half & chill at least 2 hours. Roll out half of dough on lightly floured surface to 1/8 inch thickness. Cut with a 2 or 3 inch round cookie cutter. Place half the circles on ungreased cookie sheets. Place 2 tsp raisin filling on each circle. Use the other half of the dough and cut into circles. Cut these to resemble pumpkin faces. Use a knife to make eyes, nose & mouth etc. Place these on top of the filling. Seal edges with fork tines. Repeat with remaining dough. Bake at 375° for about 12 minutes.
To prepare the waffles, cook bacon and butter in a skillet until crisp. In a bowl beat egg yolks with the milk and then add the butter and bacon the the yolk/milk mixture. Chop the pecans. In a bowl combine pecans, cornmeal, flour, salt and baking powder. Stir dry ingredients into the wet ingredients. Beat egg whites until the reach the soft peak stage and then fold them into the batter. Cook waffles in a hot waffle iron until brown. If desired serve with bourbon syrup (recipe below). To make the Bourbon syrup:. In a saucepan bring the water and sugar to a boil, stirring until sugar is dissolved. Continue to boil without stirring until syrup thickens slightly and surface is shiny. Pour syrup into a serving bowl, and stir in pecans. Stir in whiskey and vanilla. Keep warm.
In large pot, place oil, chicken base, onion and spices. Saute until onions are soft and clear, about 5 minutes. In another container, combine Masa Harina with 1 quart water. Stir until all lumps dissolve. Add to sauteed onions and bring to boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina. Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally. Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through.
Combine sugar, molasses, water and salt in a heavy saucepan. Cook slowly, stirring occasionally, to 280 degrees F. Stir in butter and immediately remove from heat. Stir in peanuts. Pour onto greased marble slab or stoneware platter and let cool. Break into pieces.
Preheat oven to 450°F degrees. Mix together apples, brown sugar, white sugar, arrowroot flour, cinnamon, nutmeg, and lemon zest. When totally mixed add the sliced strawberries and mix carefully so not to break them in pieces. Place crust in bottom of pie plate. Fill with apple mix and dab with the 4 tablespoons vegan margarine. Cover with top crust. If you like, brush with 1 egg mixed with 1 tablespoon of water. Cut slits in the pie for steam to escape. If you like sprinkle with some additional sugar to make the crust crunchy and sweet. Bake at 450°F for 10 minutes, then turn down to 350°F and bake for an additional 45 minutes. Or until the juices bubble out of the pie. You may need to cover the edges of the pie to prevent it from burning. Cool on a wire rack. Serve with some vanilla ice cream or top with whipped cream :). Bon Appetit!
Cook bacon in 10 inch skillet over medium heat. Once bacon is browned, add onion, carrot and celery. Cook an additional minutes; drain off excess fat. In a medium mixing bowl, combine one can chicken broth and soup; blend with a metal whisk. Once blended, add additional can of chicken broth and spices. Pour sauce into crock pot. Add rice and turkey; blend well. Cook on High for 30 minutes and then reduce heat to Low. Cook for 6 to 7 hours or until rice is tender and liquid is absorbed.
Whisk the red wine vinegar with the mustard, season, and pour in the rest of the oil while whisking. Stir in the capers, herbs and shallot.
Heat oven to 375°F. Unroll dough into 4 rectangles. Spread each one with mustard; top with slice roast beef,. Top with 1 slice cheese and one quarter of chilies. Beginning at short ends roll up. Pinch seams closed; place seam side down onto baking sheet. Bake for 15-20 minutes or until golden and crisp.
Thin-slice the cucumbers and onions and put them in a container. Rip or chop the basil and toss it in. Pour in vinegar and water. I use less vinegar than water, but you want the vinegar a little strong so it will get into the cucumber. Sprinkle in some garlic, maybe 1/2 teaspoon? Let this marinate for at least 2 hours. It keeps well in the refrigerator for days. Add the tomatoes at the last minute.
Put first 12 ingredients (garlic - broth) in a large pot. Cover and bring to a boil over high heat; reduce heat to a simmer and simmer partly covered for 10 minutes or until vegetables are tender. Leave veggies whole or I use an immersion blender and puree a bit -- leaving some veggie chunks. Stir in parsley and season with salt, pepper and lemon juice.
Clean and grade squid in a diagonal pattern then slice in pieces. Prepare all ingredients and put aside. Heat wok to high heat with oil. Stir in the garlic and the squid. Stir-fry for one minute, then add all the other ingredients. Stir until well mixed. Serve with cooked white rice.
Heat oven to 450. Combine potatoes and egg in a large bowl. Use hands to mix well. Coat regular muffin pan with nonstick cooking spray. Spoon 2 heaping tablespoons of potato mixture into each muffin cup. Use fingers and back of spoon to press mixture firmly on bottom and sides of muffin cup. Bake for 20 minutes or until potatoes are golden brown. Sprinkle cheese into each potato nest and bake for 2 minutes or until cheese melts. Wait 5 minutes before removing from pan. Top with sour cream and bacon and serve.
Place all ingredients in blender,. Process at high speed until smooth, pulsing a few times to break up pieces of fruit. Pour into glasses and serve immediately.