HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil potatoes and peel them. Prick the potatoes as much as you can with out breaking them. sprinkle salt over potatoes. Take a non-stick pan, put 2 tablespoons butter in it. Then put the potatoes in,sprinkle a pinch of tumuric powder,and roast it until potatoes are golden colored. Put the potatoes aside. In the same pan put rest of the butter, red chili, and cumin seeds to splutter. Then put the onion and fry it until golden brown. Then put the ginger paste, coriander and jira powder, and fry for 4-5 minutes. Then add the sugar and rest of the tumuric powder. Sugar is just to give color to the gravy. Then put the curd in it and fry for 5-7 minutes, until it leaves the oil. Then put in the fried potatoes and water. Boil for 4-5 minutes and mix the khoya. Switch off the heat and sprinkle the garam masala and nutmeg powder. Garnish with coriander leaves.
Place cubed chicken in crock pot. Add sliced onion, salt ,& peppercorns then top with water & orange marmalade.Stir to combine ingredients. Cook on low 6-8 hours. Serve over rice topped with chopped cashews. Note: The peppercorns give a great flavor while cooking however I pick them out when its done because they are too strong to eat whole.
Cut the fish into 1 inch cubes. Marinate in 2 cups lemon or lime juice in the refrigerator for 6 hours. In a bowl, mix 2 cups chopped onion, 1/2 cup tomato puree, 1/2 cup tomato juice, 1 tbsp salt, 16 chopped green olives, 2 tbsp Worcestershire sauce, 1 tsp Tabasco, 2 chopped jalapenos, 3 chopped peeled and seeded tomatoes, and 2 tbsp cilantro or parsley. After 6 hours, remove the fish from the refrigerator. Pour off 1 cup of the lemon or lime juice and add the above sauce to the fish and remaining juice. Mix well and let stand in the refrigerator overnight. Garnish with avocado if desired.
Scrub the tongue thoroughly with water. Place it in a pot, add water to cover the tongue and add the quartered onion. Bring it to a boil over high heat, then lower the heat to medium and boil for approximately three hours or until the tongue is no longer pink. In general, boil for 50 minutes per pound of tongue. Remove the tongue from the pot and allow it to cool until you can handle it without burning yourself. Do not allow too much cooling before peeling the tongue. It needs to be very warm, but not hot. Slit the area on the taste bud side of the tongue with a sharp knife. Peel off both sides of the beef tongue. If you find any small bones, gristle and blood vessels, discard. Once skinned and cleaned, slice the tongue in 1/2-inch slices, diagonally against the grain. Heat the oil in a deep skillet over medium heat, add the onion and stir until it becomes translucent. Add the garlic and stir for one to two minutes. Add the chopped tomatoes, long green chiles, oregano and thyme. Reduce the heat to medium low and allow the mixture to simmer for approximately 15 minutes. Add the tomato paste and mix thoroughly until it incorporates, and then the chopped capers, salt and pepper. Stir well. Add the sliced tongue and cover it with the sauce. Lower the heat to a simmer, and cook for 30 minutes. Remove from heat and serve hot. Serve with potatoes, flour or corn tortillas, or Spanish rice.
in a bowl mix the garlic and salt and pepper. let stand for 20 minutes. brush the zucchini with the olive oil, making sure to use it all evenly between the "boats". sprinkle the parmesan cheese over each boat and then top each boat with the mozzarella. place slices along the boats and then top with the basil. place the boats on a foil lined pan and bake for 25-30 minutes at 350 degrees F.
Preheat oven to 425. Cook meat until brown and done. Drain, if necessary. Return to skillet. Add tomato sauce and cook until heated. Spray non-stick cooking spray into a 13x9x2 baking dish. Unroll pizza dough and press onto bottom and halfway up the sides of the dish. Line bottom of crust with 3 slices mozzarella. Top with meat mixture. Bake UNCOVERED for 12 minutes. Top with remaining 3 slices and bake 5 more minutes or until crust is brown. Cool for 5 minutes, then serve!
Cut some slits in roast and insert garlic slivers. Place beef in crock-pot. Dump peppers and all of the juice on top. Cook all day on low for 10 hours. For serving, just slice and serve or make hoagie sandwiches. When meat is cool, fork shred beef. Serve shredded beef and the (now meaty) peperoncini peppers with the rest of your favorite hoagie toppings. *Just wanted to add that this meat goes great with all your Mexican dishes too, tacos. burritos, enchiladas. I just love it!
Heat the olive oil in a small pan and fry the shallots and garlic until soft. Add the tomatoes to the shallots with the tarragon. Simmer for 15-20 minutes until reduced to a thick pulp. Press through a sieve and leave to cool. Once cold, beat the puree slowly into the softened butter. Season, and make into sandwiches with the white bread. Cut into fingers or triangles and serve as part of an afternoon tea, or a picnic lunch!
Preheat oven to 350. Cover chicken with wax paper and flatten breats with mallet. Season inside and out with salt& pepper. Mix all ingredients in Step Two together and set aside. Melt butter. Add remaining ingredients and toss to blend. Place half the stuffing on one end of each breast, roll meat around filling, and secure with a toothpick. Place stuffed breasts in au gratin dishes. Pour half the banana Grand Marnier sauce over chicken and bake at 350 for 25-30 minutes, basting once. Top breasts with sliced bananas and spoon remaining sauce over chicken. Return to oven for 2-3 minutes and serve.
to prepare the cookies: sift dry ingredients into a medium bowl and set aside. in a large bowl, using an electric mixer on medium speed.beat the butter and powdered sugar till smooth -- about 1 minute. stop and scrape down sides of bowl as needed during mixing --. on low speed, mix in dry ingredients and the dough holds together and comes away from the sides of the bowl. divide the dough in half and form into two 6" discs -- wrap each in plastic wrap and refrigerate the dough until cold -- at least 45 minutes. preheat the oven to 325*. Line two cookie sheets with parchment paper or lightly spray with non stick spray. unwrap one piece of dough.lightly flour the rolling surface and rolling pin.roll the dough into a rectangle 12x8".and 1/4" thick. slide a butter knife under it to loosen it from the rolling surface. use a cookie cutter to cut out 3 1/2" circles or any shape you prefer --. set dough scraps aswide. place dough with help of thin metal spatula.cake frosting utensil works great here. 1" apart on prepared sheets -- they do not spread very much -- Repeat the rolling and cutting process with the second piece of dough. gather together all of the dough scraps, forming a smooth dish.repeat the rolling and cutting process.you will have 18 cookies when finished. cut about 1" circle, or other shape from the center of half of the cookies.and remove these from the cookies -- you can bake these for snacks. bake the cookies one sheet at a time until edges are light broqwn and tops are firm.about 20 minutes. cool for 3 minutes on the sheets before transfering them to a wire rack to cool completely. to prepare the FILLING: in a medium bowl, using an electric mixer on medium speed, beat the butter, powdered sugar, lemon zest and lemon zest till smooth. turn the cookies without the holes, bottom side up.leave just 1/8" plain edge, spread about 1 tblspoon filling on each one. place the bottoms of the cookies with the holes on top of the filling. Cookie sandwiches can be wrapped individually in plastic wrap and stored in a tightly covered container in refrigerator for up to 4 days. bring to room temperature before serving to enhance lemon flavors.
mix all ingredients well, add additional salt and pepper if you like. pat into an ungreased loaf pan, smear top of loaf with a little ketchup and bbq sauce. bake uncovered at 350, 45 minutes to an hour.
In a large skillet, melt the butter over medium heat, then add the chicken and garlic. Cook until the chicken is golden brown; set aside on a plate and keep warm. Add the rest of the ingredients except the spinach to the skillet and bring to a boil over high heat. Cover and reduce heat to low and cook until the juice is absorbed (usually about 10 minutes). Add the spinach to the skillet and mix. Serve on a plate topped with the chicken. NOTE: When entering the ingredients Recipezaar is only recognizing "rice" as the ingredient and not whole grain brown instant rice. Please be aware that the fiber content listed for this recipe will likely be based on the average, run-of-the-mill white rice.
Cream together sugar, butter, eggs and vanilla. Mix remaining ingredients. Refrigerate 4-5 hours. Shape teaspoon fulls into balls. Put on silpat covered baking sheet. Flatten with greased bottom of a glass dipped in sugar. Bake 10 minutes.
Mix ingredients in a large saucepan. Bring to a boil over medium high heat. Boil for 10 minutes. Cool and store in the refrigerator.
Preheat oven to 375°F Wrap potatoes in foil and bake until fork tender, about an hour. Let cool. Split potatoes in half and spoon out the filling into a medium sized bowl leaving enough in the shell so that the skin does not break when handling. Break up potatoes with fork. To potatoes add mayo, 1 cup cheese, green onion, green pepper, and tuna. Restuff potatoes with mixture to a slight mound. Sprinkle with remaining cheese. Place in 13x9-inch baking dish and bake for 20 minutes.
Toast the walnuts or pecans. Allow to cool, then coarsely chop. Preheat the oven to 350°F Grease a 9x13 baking pan. Whisk together flour, baking soda, and salt. Melt butter over low heat, stirring until smooth. Remove butter from heat and allow to cool slightly. Whisk the brown sugar and vanilla into the melted butter. Add one egg and whisk until smooth. Add the other egg and whisk again until smooth. Fold the flour mixture into the butter mixture. Stir in the pecans and 1 1/2 c coconut. Pour the mixture into the pan and spread evenly. Top with the remaining 1/2 c coconut. Bake for approximately 35 minutes, until a toothpick inserted into the center comes out clean. Cool completely and cut into bars.
Marinate chicken in a medium bowl with lime juice, salt and pepper for 1 hour. While chicken is marinating: In a large pan, heat olive oil over medium heat. Add onion, garlic, serrano and pasilla peppers. Saute for 5 minutes. Add chili powder, cinnamon, oregano and cumin. Stir for 1 minute. Add A.1. Original Sauce, tomato sauce and chicken broth to pan. Bring to a boil, and add chocolate chips. Stir well and reduce heat to medium-low. Let sauce simmer for 15 minutes, stirring occasionally. Heat electric grill on High. Spray with non-stick cooking spray. Add chicken thighs (grill in two batches) and close grill. Grill until chicken is fully cooked through, about 15 to 20 minutes. Remove chicken from grill. Slice polenta crosswise into 8 circles. Place polenta slices on grill. Close grill, and cook until golden and brown grill marks appear, about 8 minutes. Plate grilled chicken and polenta slices. Spoon A.1. mole sauce over. Top with slices of avocado.
Heat goat milk and vanilla on stovetop until almost boiling; while waiting go to next step. Beat egg yolks and sugar for two minutes; until sugar is almost dissolved. When the milk mixture starts to come to a boil, take it off the stove and mix in with the egg/sugar mixture. Stir well until no sugar crystals remain. Put the ice cream mixture in the refrigerator (about 20-30 minutes) to cool it down. After it's cooled down a bit, you're ready to make ice cream! Put the mixture into an ice cream maker for 20-30 minutes (I use Cuisinart). Enjoy your homemade treat!
Preheat oven to 350. Grease a medium sized loaf pan for single recipe. Pour batter in pan and bang on counter a few times to release any air. Bake about 1 hour or until toothpick comes out clean.
Mix together flour, salt and pepper. coat beef in flour mixture. In a large saucepan or pot, brown the beef cubes and onions in butter. Add the beef stock, curry and bay leaves. Cook on low heat for 30 minutes. Add the potatoes, carrots, and vinegar. Simmer for 45 minutes to 1 hour until all is tender and sauce has thicken to a thick stew consistency. Mix in soy sauce to taste. Serve over steamed rice.
Preheat oven to 400 degrees. In a large pot of boiling water, cook pasta to al dente. While pasta is cooking, in a separate pot, melt the butter. Whisk in flour, mustard, and onion powder. Keep it moving for about 5 minutes. Stir in seafood stock, milk, bay leaf, and paprika. Simmer for ten minutes and then remove bay leaf. Temper in the egg. Stir in the velveeta and 1 cup of cheddar cheese. Continue stirring until velveeta is melted and sauce is smooth. Season with salt and white pepper. Fold lobster meat and macaroni into the mix and pour into casserole dish. Top with remaining cheese and then panko. Spray with Pam cooking spray. Bake for 25 minutes in 400 degree oven. Rest for 5 minutes before serving.
Place onion in a small glass or stainless steel bowl. Add enough water to cover. Chill, covered with plastic wrap for 30 minutes or longer. Bring 4 cups water to a boil in a small saucepan. Plunge the walnuts into the boiling water. Boil for 30 seconds. Remove with a slotted spoon to a small bowl. Add the icing sugar and toss until the walnuts are well glazed. heat the vegetable oil in a small saucepan over medium heat. Drop the walnuts carefully into the hot vegetable oil, keeping the walnuts seperated. Cook for 1 to 2 minutes until dark golden brown. Remove to a wire rack lined with parchment paper to cool. Heat the walnut oil in a small saucepan over medium heat. Add the shallots. Saute for 2 minutes or until translucent. Remove from heat. Add the vinegar, salt and pepper. Do not overseason with salt as the cheese is quite salty also. Whisk until lightly emulsified. Tear the spinach into bite size pieces into a large bowl. Drain the onion. Add the onion, strawberries and cheese, tossing to mix well. Drizzle the dressing over the top and toss until lightly coated. Divide among salad plates and top with the candied walnuts.
SAUCE PREPARATION: MELT butter in a sauce pan over medium heat. Stir in thyme, garlic pepper and rosemary. Whisk to thoroughly blend and cook for 1 minute. COMBINE chicken broth, water, wine, milk, and lemon juice in a mixing bowl. Add cornstarch and whisk until cornstarch has dissolved and there are no lumps. ADD liquid mixture to sauce pan. Whisk all ingredients together and bring to a boil. Season with salt and pepper to taste, then remove from heat. CHICKEN & VEGETABLES PREPARATION: COMBINE all chicken ingredients in a mixing bowl and blend well. MARINATE for 30 minutes. HEAT a saute pan over medium-high heat. Add 1/4 cup extra virgin olive oil. SAUTE chicken strips until internal temperature reaches 165°F. ADD all vegetables and saute until cooked through. ADD cooked, drained pasta and sauce to saute pan. Stir until pasta is thoroughly coated with sauce. TRANSFER to a serving platter and garnish with chopped parsley.
Line two baking sheets with parchment paper. Preheat oven to 400°F Remove pastry sheets from box and let sit on counter for 10 minutes. Meanwhile, add Almond Paste and sugar to food processor or mixing bowl. Process or mix until the texture of sand. Makes about 2 cups almond sugar. Dust counter with granulated sugar and unfold one pastry sheet. Roll out to 11" X 13" with long side, horizontal to counter. Sprinkle evenly with 1/2 cup of almond sugar mix. Fold in short sides of pastry sheet to meet in middle. Tightly roll each fold to center, so both rolls of pastry sheet are touching. Trim ends, sprinkle with sugar and press down. Place in freezer for 10 minutes. Repeat with second sheet of puff pastry. Cut pastry into 1/2 inch slices with a sharp knife. Dip each piece in sugar and lay flat, sugar side up, on parchment paper (about 16-18 per roll). Bake 12-15 minutes or until golden brown. Serve warm or at room temperature.
Grease a 20cm pie dish. Process the flour, paprika, butter and cheese. Reserve 2/3 cup of the flour mixture, then press the remaining flour mixture over the base of the base and sides of the prepared dish. Refrigerate while preparing the filling. Preheat the oven to 180°C. Filling: Whisk the eggs, sour cream, mayonnaise, Tabasco, salt and pepper in a medium bowl until combined. Stir the salmon into the egg mixture with the onion, celery and cheese. Pour the filling into the pastry case and sprinkle over the reserved flour mixture. bake for 40 minutes or until browned. Serve warm or cold with a salad.
Discard chicken parts on interior of chicken and thoroughly rinse chicken. Place in large stockpot or Dutch oven. Add carrots, onion, water, salt and pepper. Cover and cook over high heat until boiling. Once boiling, lower heat to low to maintain a simmer, and cook for 45 minutes or until chicken is fork tender. Remove chicken, and place on cutting board to cool enough to handle. Add celery and noodles to pot. Simmer for 10 - 20 minutes, or until noodles are tender. During this time, begin cutting up your chicken meat (we use only the breast meat) into chunks or shreds -- however you like it. Add the meat to the soup before serving.
Mix instant onions with the water and let stand. Blend together onion, salad dressing, cheese and 0.125 teaspoon garlic powder. Mound on crackers and place on a cookie sheet. Place a slice of tomato on top. Place a small amount of crab meat on top of tomato. Combined butter and remaining garlic powder. Bruch on top of each. Broil for 1-2 minutes to heat through. Serve hot.
Toast muffin halves lightly. In small pan, scramble eggs with milk and butter. Stir in mayonnaise. Spoon egg mixture onto muffin halves. Top with ham and grill/broil 2-3 minutes. Garnish with chives or onion.
Wash, peel, and slice potatoes into 2-cm thick strips. Fry until the potatoes are crisp. Sprinkle with salt. Add water to the pan, then mix with 3 tablespoons flour until thick. Mix with butter, soy sauce, and 1 broth cube, stirring constantly. Add black pepper while the gravy simmers. Serve french fries with hot gravy.
For each chicken breast, you will need one -one foot piece of foil. Place the chicken breast in the center of the foil sheet, put the margarine, garlic and Italian seasoning on top of the chicken. Now add a little bit of each of the veggies to the chicken. Then fold the foil together on top and roll up the ends to form your pouch (packet) make as many as you want. Place each of the packets on a cookie sheet with edges, and bake at 350°F for 45 minutes. To serve, I put one on each plate and unfold the packet and arrange meat and veggies on the plate as I pull out the foil from under the mixture. You will probably need to drain off the water and margarine (I usually pour part of the liquid over the whole thing for added flavor). And TaDa you have a quick easy and cheap full course meal. I sometimes add a small side salad with it or maybe some fresh corn on the cob that's been steamed in foil in the oven during the last 10 minutes of cooking the packets. This is always a hit with family and friends.
Combine all ingredients with ice in a cocktail shaker. Shake well& strain into a cocktail glass.
Mix 3 cups ice water, sugar and salt in a bowl. Add the shrimp and set aside 15 minutes, then drain well and pat dry. In another bowl, toss the shrimp with 1/2 teaspoon Cajun seasoning. Mix the flour, cornstarch, powdered sugar, the remaining Cajun seasoning and the beer in a bowl to make a smooth batter. Add the shrimp and stir until evenly coated. Heat oil to 350 degrees. Working in batches, fry shrimp until golden, about 3 minutes. Remove and drain on paper towels; season with salt.
Cook ground beef, bell pepper and onion in large skillet on medium-high heat 4 to 5 minutes or until beef is browned. Add Seasoning Mix; stir until well mixed. Stir in tomatoes, beef broth and tomato paste. Bring to boil. Stir in macaroni. Reduce heat to medium; cover and cook 10 minutes or until pasta is tender. Sprinkle with cheese; cover. Let stand 5 minutes or until cheese is melted.
Melt 6 ounces semi-sweet chocolate bits over low heat:. Stir in 1 cup vanilla wafer crumbs, 3/4 cup chopped walnuts, 1/2 cup sour cream, 1/2 cup powdered confectioners sugar, 1 tablespoon melted butter, 1 tablespoon brandy and a pinch of salt. Chill; shape into balls the size of large marbles and then roll in 1 cup finely chopped nuts.
In a blender, process pear, olive oil and water on high until smooth. Blend in parsley, garlic and salt. Serve over tossed greens.
In a sauce pan melt butter, stir in flour, mustard and salt. Slowly add milk and stir and slowly add cheese until all ingredients are blended together and cheese is melted. I use a large Pyrex glass measuring bowl or cup and do this in a microwave oven until all ingredients are melted and blended! Add macaroni and place ingredients in a buttered 8x9 Pyrex dish and bake 25-30 minutes at 375 degrees. Helen Bobe baked until the top was lightly browned!
Preheat oven to 350 degrees. Grease a 2-quart baking dish. In a small pan, warm oil over medium-high heat and add the onion and garlic and saute for 2 minutes until softened. Remove from heat and reserve. In a medium bowl, lightly beat the eggs. Add the milk and seasonings and combine well. Add the rice, spinach, Parmesan and onion mixture and combine well. Transfer to the prepared dish and sprinkle with mozzarella cheese. Bake for 1 hour until heated through and golden on top.
Put flour, sugar, salt and Crisco shortening in a plastic bowl with a lid. Seal and wink (let the air out;-). Shake until it sounds like sand. Add water. Seal and wink. Shake until it sounds like a rock. Roll out for your favorite pie or pastries.
Saute beef tips in salad oil until lightly browned. Place in a dutch oven and add water, ketchup, worcestershire sauce and salt. Cook covered on simmering low heat for approximately one hour. Add sliced onions and cook additional 30 to 40 minutes on low heat, being careful to not let all water boil out. (You will need at least 1 1/2 cups of water left as gravy.). In a small bowl, dissolve cornstarch in water and pour into beef mixture mixture. stir well and cook an additional one minute while gravy thickens. Serve over rice, noodles or mashed potatoes. Enjoy!
Melt the chocolate and cool just a little. Place it and. 2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon baking powder 2 cups sugar 1 cup cold water 1/4 cup shortening (like Crisco) 2 teaspoons real vanilla 2 whole eggs 3/4 cup sour cream into a large bowl and Beat 3 1/2 minutes scraping if necessary -- the consistency will be a little thicker than a box cake mix. pour into 2 Pam sprayed round cake pans bake at 350 for 30 - 45 minute ( depends on oven & pan size). cool & make the icingbu melting the 3 oz. chocolate,3 cups powdered sugar,1/2 cup sour cream and 2 teaspoons real vanilla; beat until smooth & put on the cake. Refrigerate any leftover cake.
Boil chicken breasts and pull chicken in a bowl once cooked. Add yogurt, celery, dill weed and pepper to taste. Let sit overnight in frig for best flavor. Makes about four sandwiches, or just eat plain!
Bring cream and half and half to simmer in large saucepan. Whisk yolks and sugar in large bowl to blend. Gradually whisk hot cream mixture into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain into bowl. Stir in nutmeg. Cool slightly. (Can be made 1 day ahead, Cover and chill. If desired, rewarm over low heat stirring occasionally, before continuing). Divide warm or cold mixture amount 6 cups or glasses. Stir 1 tablespoon sherry into each. Sprinkle additional nutmeg over each and serve.