HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix in a saucepan over low heat, until sugar is dissolved. Cool & pour over salad - add chow mein noodles and mandarin oranges -- mmmmmm!
Pat the short ribs dry and season with salt and pepper. Coat a large, nonstick pan with olive oil. Saute the short rib pieces over medium-high heat for about two to three minutes on each side or until brown. When finished, transfer the short ribs to a bowl. Next, add the onions to the pan and cook over medium heat for approximately three minutes. Once the onions are translucent, add the garlic and cook for one minute. Add the Chianti, rosemary, beef broth and tomatoes to the pan one at a time, allowing the liquid to evaporate partially before each addition (about two minutes). Return the short ribs to the pan, including any juices that might have accumulated in the bowl. Cover and let simmer for three hours on low heat to complete the braising process. Remove the short ribs from the pan and boil the liquid until it's reduced by half, about 10 minutes. Return the short ribs to the pan and heat thoroughly.
Cut both tips off each banana. Lay bananas curved side down, and cut lengthwise through the top peel and banana, but don't go through the bottom peel. Divide the chocolate and peanut butter chips evenly among banans. Open the slit bananas into an open V and place the chips along the inside. Loosely close the bananas, and wrap each in a square of tin foil. Heat on medium-hot grill for 10 minutes, turning once. Remove from foil, place on dish bend side down. By now the inside of the banana and the peel should be soft enough that it will lay flat on a plate. Spray whipped cream over open side of banana. Eat straight out of the peel with a spoon.
Preheat oven to 375*F (190*C). Pierce the potatoes with a fork or knife. Bake for 45 to 50 minutes, until soft. Let cool slightly. When the potatoes are cool enough to handle, cut them in half and scoop the potato pulp into a bowl. Add the butter, sour cream, and maple syrup. Using a potato masher or sturdy whisk mash or beat the potatoes until smooth. Season to taste with salt and pepper. Transfer to a covered casserole and keep warm until ready to serve.
Cook pasta according to the directions on the package. (Or take some leftover pasta out of the fridge.). Drain the pasta, then put it in a small pot and add the remaining ingredients. Heat it over medium heat until the cheese is melted creating a creamy sauce and it is warmed through. Serve and enjoy!
Blanch beans in boiling salted water until tender; drain and rinse under cold running water to keep them bright green. Meanwhile, soak the apricots in 1 tablespoons (15 mL) lemon juice and 1 tablespoons (15 mL) water to plump them. Drain the apricots and add them to the green beans; add remaining vegetables and coriander. Add olive oil, couscous spice mix, salt and pepper; add lime juice and remaining lemon juice; adjust seasoning. Garnish with grilled zucchini slices.
In a large saucepan cook onion in hot oil over medium heat until tender. Sprinkle flour over onion and stir to coat. Add chicken broth, asparagus, milk, garlic, and potatoes. Cook and stir until thickened and bubbly; reduce heat. Simmer, covered, for 10 to 12 minutes or until vegetables are tender, stirring occasionally. Add cheddar and sour cream; stir until cheese is melted.
Place lemon juice in a small bowl and whisk in salt, pepper and mustard. Slowing whisk in oil, adding a little at a time until thickened Add rest of the ingredients. Let stand an hour. Mix salad ingredients together in a bowl. Dress w/ vinaigrette.
Season the pork with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil until shimmering. Add the pork in a single layer and cook over moderately high heat until the pieces are golden brown all over, about 12 minutes. Add the carrots, celery, onion and garlic and cook until softened and browned in spots, about 8 minutes. Add the tomatoes and their juices and bring to a simmer. Add the red wine and thyme sprigs and cook over high heat until the wine is reduced by half, about 5 minutes. Add the stock and bring to a boil. Cover and simmer over low heat until the pork is very tender, about 2 hours. Using a slotted spoon, transfer the pork and vegetables to a food processor; discard the thyme sprigs. Pulse just until the pork is shredded. Scrape the shredded pork and vegetables back into the casserole. Stir in the chopped parsley, oregano and crushed red pepper and season with salt and pepper. Preheat the oven to 375°F. In a large pot of boiling salted water, cook the orecchiette until it is still firm to the bite, about 5 minutes; drain well. Add the orecchiette to the casserole and toss with the pork sauce. Scrape the pasta into a very large baking dish and sprinkle all over with the Parmigiano-Reggiano. Bake the casserole in the upper third of the oven for about 35 minutes, until golden brown on top and bubbling. Let the baked pasta stand for 10 minutes before serving. *The pork sugo can be refrigerated for up to 2 days; reheat before tossing with the orecchiette. **Serve with a Green salad and Rich, black-fruited Amarone Classico: 2004 Masi Costasera.
Pan fry chicken on both sides until brown. Using cooking spray, coat a 13x9 cake pan or glass casserole (glass preferred) Place browned chicken in pan. Mix beer, ketchup, and brown sugar together. Pour mixture over chicken in pan. Bake at 350 degrees for 45 to 50 minutes.
In a large saucepan or in a large microwavable bowl, melt the chocolate chips and peanut butter together. Stir until well blended and cool for 5 minutes. Add marshmallows and stir until they are well coated. Drop by teaspoonfuls onto waxed paper covered cookie sheets. Refrigerate several hours or until firm.
Combine all ingredients in a small sauce pan. Boil to make a reduction. Let cool to room temperature. Serve over pound cake or fruit.
Put butter in a 9-inch pie pan; place in a 450 degree Fahrenheit oven until butter is melted. Remove from oven and carefully tilt pan to coat bottom and sides with the melted butter. In a medium bowl, beat the flour, eggs, milk, and 1/4 teaspoon of salt until smooth. Pour into the pie pan; bake at 450 degrees Fahrenheit for 14 to 16 minutes, until puffed around the edges and golden brown. While the pancake is cooking, cook the broccoli, green pepper, tomato, and onion in the 2 tablespoons water for 8 to 10 minutes until tender-crisp. Drain well. Toss with pepper and remaining 1/4 teaspoon of salt. Sprinkle the cooked pancake with 1/2 cup cheese; top with vegetables and remaining 1 cup of cheese. Bake at 450 degrees Fahrenheit for 3 or 4 more minutes, or until cheese is melted. Serve immediately.
Combine the milk and water in a medium sauce pan and bring to a boil over medium-high heat. Slowly add the grits, stirring well with a whisk. Cover and reduce heat to simmer for 5 minutes until thick. Stir occasionally. Remove from heat and stir in the cheddar cheese, butter, salt, and pepper until cheese is melted.
Slightly soften ice cream. Puree half the peach pieces and the peach nectar in blender. Add ice cream. Pulse 6 to 8 times, until blended. Pour into 8 x 8 x 2-inch metal pan. Place in freezer while preparing remaining ingredients. Finely dice remaining peach pieces. Toast pecans in small skillet over medium-high heat, stirring, until lightly browned and fragrant, 3 minutes. Transfer to plate to cool. Remove pan with ice cream mixture from freezer. Stir in chopped peaches, pecans, cookie pieces, nutmeg and cinnamon until well blended. Freeze until firm, about 6 hours or overnight. Serve in waffle bowls, if desired.
Preheat oven to 400°. Spray 9-inch pie plate with non-stick spray. Heat water and margarine to boiling in 2-quart pan. Add Bisquick all at once. Stir vigorously over low heat until a ball forms. Remove from heat. Beat in eggs one at a time, continue beating until smooth. Spread in pie plate--DO NOT SPREAD UP SIDES. Bake until puffed up and dry in center, 35-40 minutes. Cool. Fill with tuna salad or any type of salad. Fill just before serving. To make a smaller puff, cut recipe in half.
Brown ground beef and cook with diced onions. After the beef is cooked drain and rinse. Put back in the pan and add and mix well the seasoning, milk, water and cheese let it come to a slight boil. Add the egg noodles, let the pan simmer for about 10 minutes until egg noodles are cooked and sauce has thickened. Now Enjoy! I guarantee no one will be able to tell the difference :).
rinse potatoes well. make a slit in each potato,but not all the way through. bake at 350* for 1 hour or until tender. cool until potatoes can be handled without getting burned. split in half,remove cooked potato,leaving a shell. mix together rest of ingredients in a medium sized bowl. (you might want to add a little milk so it won't be to thick). divide filling evenly between the shells. bake again at 350* for 30 or until golden brown. if you like serve it with a salad and your favorite hot rolls.
Combine milk and egg in a small bowl. Place breadcrumbs and salt in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs. Pour oil to depth of 2 inches into a Dutch oven; heat to 350 degrees. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese, and serve immediately with warm spaghetti or pizza sauce.
Beat eggs. Add sugar, butter, & milk, beating well after each. Stir in corn. Refrigerate 30 minutes. Mix again and turn into a butered 1-qt casserole. Bake at 350 degrees for 30 minutes.
Preheat oven to 180°C/350°F. Combine egg and milk, and stir into remaining ingredients. Drop by rounded teaspoon onto a lightly greased cookie sheet. Bake until golden (about 20 minutes). Cool on wire racks.
Put the onion, garlic, and celery in a 5qt pot. Pour extra virgin oil over them, toss with a wooden spoon to coat with the oil, and place over low heat. cook, stirring occasionally for 10 minutes or until onions are tender Add the Tuscan kale, cabbage, kale or swiss chard, cabbage, carrots, squash, potato, fresh herbs and broth or water and bring to a simmer Cook the soup, stirring occasionally for 1 hour over low heat. Remove the rosemary sprig and the bay leaf. Add salt and pepper to tast. Puree 5 cups of vegies from the soup with 1 cup of beans in a food processor. Return the puree to the soup Place 1 slice of toasted bread in each soup bowl and ladle soup over bread. Drizzle with extra virgin olive oil and serve.
Preheat the oven to 425 degrees F. Wash, peel, and slice the parsnips into 1 inch thick peices (same for carrots, but if using turnips, cut in half, then slice into 1/2 inch thick slices). Scrub and slice the potatoes into 1/2-inch thick slices. Place into a large bowl and coat lightly with olive oil. Add 1/2 of the thyme (2 Tbsp), garlic cloves, salt and pepper. Pour into a baking dish and bake in the oven for 10-15 minutes. While the vegetables are in the oven, mix the remaining thyme, softened butter, and seasoning. Rub onto the chops. Quarter pears and scoop out the seed center. Place the chops and pears in the tray with the parsnips and potatoes. Cook about 30 minutes until the meat is tender and the vegetables are golden.
Mix together first 9 ingredients. Shape into 8 patties. Broil or grill 4-5 inches from heat 5 minutes on each side, or until desired degree of doneness. Serve in hamburger buns. **We also toast the buns on the grill. **Adjust seasonings to taste.
Melt butter in 10" non-stick pan. Whip eggs and water well with fork or whip. Add salt and pepper. Stir. Once butter melted, add egg mixture. In first 30 seconds make a few slits with spatula to allow eggs to cook in center. Over MED-HI heat tilt pan back & forth so runny part of eggs cook. Pan should be nice & slippery for this! When almost done, tear cheese slices & place over eggs. Allow cheese to melt slightly. Fold half egg over the other. Give about 30 seconds to set. Slip egg onto plate. Enjoy!
Preheat oven to 350°F. For the puree: Wash the yam and towel dry. Puncture it with a fork in several places, season it with salt and pepper, wrap it in a damp paper towel and microwave on high for approximately 3 minutes (until the center is cooked and soft). Cut the cooked yam in half long ways and scoop out the flesh. Puree in a food processor or with a blender. Season with butter, salt, and pepper to taste. Set aside. For the vinaigrette: Place walnuts on a baking sheet and cover with the granulated sugar. Bake at 350 for 7-8 minutes. Remove from oven and cool. Then, in a bowl, whisk together the walnut oil, 4 tsp of olive oil, vinegar, walnuts, and shallots. Season with salt and pepper and set aside. For the scallops: Season the scallops with salt and pepper on both sides. Heat a non-stick pan on high heat (7 out of 10 on my stove) with the remaining 1 tsp of olive oil. Saute the scallops a few minutes on each side until golden brown. Total saute time should be about 6 minutes. Once scallops are ready, quickly toss 2 tsps of the vinaigrette with the arugula leaves in a separate bowl. For assembly: Spread the puree onto each plate into a flat pancake (you can warm the puree in the microwave if it has become cold). Top the puree pancakes with a small pile of seasoned arugula leaves. Then place 3 sauteed scallops on top of the leaves. Finish each plate by drizzling the vinaigrette over the top, drizzling around the plates edge for a "gourmet" finish!
Heat vegetable oil in soup pot; add beef and cook high, stirring frequently until browned lightly. Add vegetables and cook until tender, stirring occasionally. Add spices, tomato paste, broth and bulgur; simmer covered 15 minutes or more until bulgur is cooked through.
Place warm water, sugar and sprinkle the yeast on top of the water in the bowl. Let yeast stand for 5 minutes until it foams. Add oil, flour and salt. Mix and let it stand on a greased bowl up the sides covered with plastic wrap for 1 hour until at least double in size. Dough is now ready for use so you may use it for calzones, or regular pizza pie. Spread tomatoes sauce, and sprinkle with oregano. Arrange peppers, sun dried tomatoes, and olives on top of the pizza. Add mozzarella cheese and bake at 400 degrees for about 15-20 minutes. Enjoy.
Melt the chocolate in the microwave, starting with 30 seconds; stir. Microwave in 30 second intervals and stir after each until melted totally. Cool slightly. Fold in the cool whip. Drop by tablespoonfuls into the crumbs and roll around to coat. Place on waxed paper. Refrigerate to harden. Store, covered, in the refrigerator.
Slice potatoes in 1/4 inch slices. I used a serrated potato slicer, but you can use a regular knife if necessary. Mix all ingredients together in a bowl. Spoon into 16 inch aluminum foil strips. Fold and seal into packets individuallly. Grill on medium heat 20-25 minutes, until cooked. Serve.
Fillet the red snappers and set aside, or buy snapper fillets (easier). Cut 1 tablespoon mint leaves into strips using chiffonade style of cutting. Roll leaves lengthwise and slice into thing strips; set aside. Place snapper skeletons in a saucepan and cover with water, add a pinch of salt and simmer for 45 minutes, then strain to make fish sauce. Or use store bought fish sauce (easier). Preheat oven to 400°F Arrange fillets in a baking dish and season with salt and pepper. Top with zucchini, squash, mint sprigs, fish broth, white wine, butter and olive oil. Bake 10-12 minutes, or until fish is cooked through (test with fork that it is flaky). Remove fillets and vegetables to serving dish, discarding mint sprigs. Pour cooking liquid into a saucepan and reduce until it thickens slightly. Remove from heat and add lemon juice and mint strips (chiffonade). Pour over fillets and serve. Garnish with additional fresh mint.
Preheat oven to 350 degrees F. Place all ingredients in a bowl. Using hands rub ingredients together until perfectly blended. Pack mixture into a 9x13 pan that has been lined w/ waxed paper. Prick mixture well with a fork. Bake until a pale brown. Cut into small squares as soon as taken from the oven.
Warm the honey and raspberries in a small saucepan over a medium heat, stirring frequently, until the raspberries have thawed. This shouldn't take more than 3 minutes or so. Take the pan off the heat. Put the oats and salt in a blender or a food processor with the small bowl fitted, and process until you get the consistency of flour, a mealy flour to be sure, but it should still be fine-ground. Tip into a bowl and stir in the baking powder and cinnamon. In a measuring jug, whisk together the milk, egg and vanilla, and then stir the wet mixture into the dry, until thoroughly combined. If the batter thickens too much, add more milk. And do not let this batter rest, as otherwise it will thicken too much. Pour 1/2 a teaspoon of oil onto a smooth, non-stick griddle (or large cast-iron or heavy-based frying pan) and, with a piece of kitchen roll, smear it over the whole surface. Put the griddle on a medium heat and, when hot, add the batter, using a quarter-cup measure but only filling it two-thirds full. You should get 4 pancakes at a time, and they will need around 2 minutes a side. Generally, when cooking pancakes, you turn them over when you see bubbles coming to the uppermost side, and while that still holds true, the bubbles are rather understated here. So slip a spatula underneath a pancake after 2 minutes to see if the underside looks cooked, and then when it is, flip it, and the rest of the pancakes, over and cook for another 2 minutes. As always, do not press down on the pancakes as they cook, and do not flip them more than once. When you've cooked the first 4, pile them on a plate, and cover with a clean tea towel, then oil the pan again and proceed as before. Serve immediately - the oats carry on drinking up liquid, and the pancakes will dry on standing - with the warm raspberry honey poured on top.
Cut up onions, carrots, apples and green onions. Mince garlic. In a large saucepan, saute onions and garlic in oil for 3 minutes. Add cumin, curry, cinnamon and salt. Let cook another 2 minutes. Stir in carrots and rice. Stir for 1 minute, then carefully pour in stock. Cover and simmer for 20 minutes, until the liquid is absorbed by the rice. Remove from heat. Stir in lentils, apples and green onions. Garnish with plain yogurt, if desired.
Cream butter until light and fluffy, it starts looking whitish. Mix in the 1/4 C powdered sugar and egg yolks, creaming well. Add brandy, mix in almonds. Sift flour, measure and sift again with baking powder. Gradually add dry ingredients, mixing until smooth. Use a teaspoon to pinch off pieces of dough the size of a walnut and shape into crescents or flatten into rounds. I roll them in my hand. Place on a ungreased baking pan. Place one whole clove in the center of each round. Bake at 325 for 30 minutes or until very lightly browned. Remove from oven and let cool on a rack for 5 minutes. Sift a 1/8 inch thick layer of powdered sugar over waxed paper and transfer cookies to it. Sift more sugar over the top to cover. Let stand until cool, then store in a tin. They are much much better if you can stand to wait a few days before eating them, but I never can.
Set oven to 350 degrees. grease a 9-in springform pan. In a small bowl, combine the three crust ingredients; mix. Press onto the bottom of pan; set aside. In a saucepan over low heat, melt the chocolate chips; stir until smooth; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add flour, beat well. Add eggs; beat on low just until combined. Stir in vanilla and melted chocolate just until blended. Pour over crust. Bake for 40-45 mins, or until center is set. Cool on wire rack for 10 mins. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight in fridge. Note: to prevent any drips, place the filled springform pan on a baking sheet in the oven.
Combine all ingredients together except the orange juice and stir well. Thin to pouring with orange juice. Store in refrigerator.
Heat oven to 350 degrees F. Mix cream cheese, garlic, and Worcestershire by hand thoroughly. (I use a few dashes of each type of Worcestershire when I make it, so extra original flavor may be used instead - kraez). Finely chop mushroom stems and add to mix. (This is optional, but if you have time will keep mushrooms drier: Instead of washing, peel the outer layer from each cap and throw away). Fill each cap with mixture, sprinkle with Cheddar, and bake 15-20 minutes until cheese is completely melted.
Blend together in blender for 2 minutes. Store in tightly sealed container and refrigerate. Shake well before using. Will keep for a couple of weeks in refrigerator.
In a large saute pan brown the hamburger until done, then drain the grease well. Add the green pepper, onion, mushrooms if using and the tomato soup and mix well, bring to a boil then simmer while pasta is cooking. Cook pasta to desired tenderness, then drain well. Combine the hamburger and tomato soup mixture well and enjoy. This is total comfort food for me and it brings back memories of my mother in the kitchen. My whole family loved this. NOTE: This makes a lot because you can freeze some for later when you are in a hurry and need to make something quick.
Fit one shell into pan and flute edge. Roll other shell flat and cut into small strips to make a lattice top. Peach layer: Drain peaches and reserve syrup. Combine peaches, sugar, cornstarch, corn syrup, pumpkin pie spice and vanilla. Pour peach mix into pie shell and dot with butter. Cheesecake layer: In small sauce pan over med heat, combine eggs, sugar, lemon juice and peach syrup. Cook, stirring constantly until thick. Blend together cream cheese and sour cream. Add hot mixture and beat until smooth. Pour cheesecake mix over peaches. Cover with strips of crust in lattice (over and under) pattern and brush with peach syrup. Bake at 425 F for 10 minutes. Cover edges with foil, then bake at 350 F for 30-35 minutes or until crust is deep golden brown.
Remove stems from mushrooms and reserve for another use. In a small pan over medium heat, melt 2 tablespoons of the butter; brush over mushroom caps, coating thoroughly. In a small bowl, stir together remaining 4 tablespoons butter, garlic and cheese until blended; stir in wine, soy and cracker crumbs until well blended. Place mushrooms, cavity side up, on a rimmed baking sheet; mound filling in mushrooms, pressing in lightly. Broil about 6 inches from heat until bubbly and lightly browned, about 3 minutes; serve warm.
Dont bother to peel the potatoes, just slice into 1/4 inch slices. mix the potatoes, onions and garlic cloves together and place in the middle of a large piece of foil. Dot with the butter and season well. Wrap up the foil securely and either place in a 300 degree oven for 1 1/2 hours or cook on a b'cue grill ( low heat).
Heat the olive oil in a non-stick skillet over medium-high heat. Saute each turkey fillet BRIEFLY on each side until just cooked through. Cooking time should be under 2 min per side, depending on the size of fillet. As each fillet is ready, remove to a service plate, cover & keep warm. Add mushrooms & scallion to pan. Saute, stirring, for 2-3 minute until mushrooms are golden. Add cream cheese & milk, stirring until creamy & heated through. Season with seasoned salt to taste & spoon over fillets.
Combine the ingredients for the chocolate mix and store in a glass jar with a tight lid. To make individual servings of cocoa tea, boil 1 cup of water and add 2 tablespoons of the cocoa mix. Stir well and bring to a boil. Remove the pot from the heat. Add milk and heavy cream to taste.
Pour creme de bananes, peach schnapps and orange juice into a cocktail shaker with 6 oz of crushed ice. Shake vigorously until slushy. Pour all contents into a highball glass. Add the grenadine so that it sinks down the side of the glass, and serve.