HumbleIntelligence/food-ner-1-Million huggingface dataset:
You could use a combo of the ramen soups. In a large skillet over medium-high heat, brown ground beef and onion. Drain, transfer to a bowl and stir in 1 ramen seasoning packet. Set aside. In the same skillet, bring 3 cups water to a boil. Add the remaining 2 seasoning packets and stir to combine. Breake up the ramen noodle and add them. Return to a boil. Stir to separate. Add the vegetables and meat and simmer for 5 to 10 minutes, or until the veggies and noodles are done.
Preheat oven to 350°F. Cut a thin slice off the stem end and root end of each onion, but don't peel the onions. Pour a 1/4" thick layer of kosher salt in the bottom of a baking dish that is just big enough to hold 6 whole onions with about 1/2" between them. Arrange the onions, stem end up, on top of the salt. Roast the onions until they are dark brown in spots and quite soft when pierced with a knife, about 1 1/2 to 1 3/4 hours. Meanwhile, in a small saucepan, cook the vinegar over low heat until reduced by half to form a syrup, 20 to 25 minutes. Remove pan from heat. Take the pan out of the oven and with a kitchen towel, remove each onion while it is still warm and remove a layer or two of the papery skin, but leave a little skin attached. Carefully cut each onion in half, through the stem end, capturing any juices released by the onions in a small bowl. Arrange the split onions, cut side up, on a platter. Drizzle the balsamic syrup and the onion juices over the top and season with salt and pepper. Serve warm.
In a small bowl, mix hoisin sauce, soy sauce, brown sugar and corn starch. Spray a large skillet with cooking spray. Add garlic and chicken, cook until chicken is cooked through. Add cole slaw mix and cook 5 minutes until wilted. Add sauce to skillet and cook until heated through. Meanwhile, heat tortillas according to package instructions. Just before serving, add chow mein noodles to the skillet, and stir to combine. Serve by spooning chicken mixture over tortillas and rolling up burrito-style.
Cream butter and mix in brown sugar, egg and vanilla. Combine flour, baking soda, cinnamon, ginger and salt and blend into butter mixture. Fold in chocolate chips and walnuts (Sometimes I leave these out or substitute pecans.). Refrigerate until dough is firm. Preheat oven to 375°F. Lightly grease baking sheets. Break off small pieces of dough and roll into 1" rounds. Dredge in powdered sugar. Arrange on prepared baking sheets at least 2" apart. Bake 10 minutes. Cool 5 minutes on the sheets before transferring to racks to cool completely. Store in airtight container.
Finely crumble crackers into a bowl; you should have 1 cup of coarse meal. Flake crab meat or salmon into bowl with crumbs, breaking up any skin and bones if using the salmon (or remove them if you prefer). Add Worcestershire, hot sauce, parsley, mustard, and mayonnaise. Mix until blended. Add egg and blend well. Shape mixture into 8 patties. Lay them on waxed paper or parchment near the frying pan. In a frying pan (I prefer cast iron), melt 1 tablespoon of the butter over medium heat. Cook 4 patties until browned, about 3 minutes. Add another 1/2 tablespoon of butter, turn and brown the other side. Repeat with the remaining butter and patties. You can keep the first batch warm in the oven. To plate, sprinkle patties with chopped parsley; serve with lemon wedges.
Add 1/3 of the olive oil in a sallow pot, heat, add chicken and brown, remove chicken in a medium size heat resistant bowl and set aside. Add 1/3 of the olive oil in the same pot, heat, add taro and slightly brown, remove taro in a different medium size heat resistant bowl and set aside. Add 1/3 of the olive oil in the same pot, heat, and add onion until lightly brown, then return the chicken to the pot and mix. Add tomato paste, diced tomatoes & chicken stock. Reduce heat and to boil. Add lemon and taro, mix gently. Add salt and pepper. Simmer for 30 minutes but stir occasionally. NOTE: You may need to top up the casserole with chicken stock during the 30 minutes, the sauce will become dry if you don't and potentially burn the recipe. Sauce needs to be thick and lots of it. You can either add coriander/cilantro into the recipe or use it as garnish. Serve with crusty bread & garden salad or a plain Turkish pilaf.
Put the egg yolk into a small bowl and whisk with a fork. Dribble a little bit of Olive oil into the bowl with the yolk and whisk while doing so. Repeat this over and over again until the mixture is thick, white and creamy. (you may need a little bit more/ less Olive oil. When the yolk mixture is nice and creamy, add the mustard and mix again. add the vinegar and parsley and mix again. Chop the Cappers abit, or if you like the cappers whole put them in whole. (add as much or as little cappers as you like, but I usually add about 1 tablespoon), add abit of the capper juice as well to give the Sauce extra flavour (about 1 Teaspoon). Add your spices, Salt and pepper and serve. Note- This TarTar sauce keeps in the fridge for about 2 Days. Enjoy!
Heat the oil in a medium saucepan over medium heat. Add the onion, celery, garlic, chili powder, and cumin, and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the green chiles, hominy, tomatoes, and oregano and cook for another 5 minutes. Pull the saucepan from the heat and stir in the chicken, cilantro leaves, and lime juice. Season, to taste, with salt and pepper.
In a 3-quart dutch oven fry bacon until crisp and crumbles easily. (Remove bacon and set aside). Saute onion in bacon fat until tender. Add water, clam juice, potatoes and cook until potatoes are tender. (Do not drain). Add heavy cream, half-and-half and milk stirring frequently so it doesn't scorch. Heat to steaming (do not boil). Add clams w/juice, crab, bacon, butter, salt and pepper and cook for 5 minutes more stirring frequently. To Reheat: Only reheat as much as you can eat. Don't reheat the whole pot.
Pound the chicken to 1/4" thick. Dredge chicken in flour w/salt& pepper. Combine butter& oil in a large skillet over medium heat. Saute chicken for 2 minutes on each side. Remove when lightly browned on both sides. Add more oil or butter if needed. Saute garlic, shallots, and mushrooms. Add vinegar. Add sugar, seasonings and tomato paste. Scrape all brown bits from pan and mix in with the sauce. Return chicken and cover. Cook for 5 minutes Add sour cream and heat an additional 3 minutes. Serve over rice or pasta.
Part One: The Broth. Remove the papery skins from the garlic heads and break them into cloves. Whack the cloves with the broad side of a wide knife. Combine everything up to and including the thyme in a large pot and bring to a boil. Cover, lower the heat, and simmer for an hour. Strain the stock and use right away, or refrigerate in a sealed container for up to four days, or freeze up to six months. Part Two: The Soup. Saute onions in oil, until they are starting to soften. Add carrots, peppers, zucchini, garlic, basil, oregano, chili flakes, and turn down to medium-low and cover, stirring frequently, until the veggies start to soften a bit. Add diced tomatoes and broth, and season with salt and pepper. Bring to a simmer, cover, and allow to cook for 45 minutes or so. Add drained and rinsed beans. Add pasta, and cool immediately or pasta will start to break down and fall apart.
Place frozen chicken tenderloins in a large crockpot. Mix cream cheese, soup, and sour cream together. Pour mixture over chicken. Cook on high for about 4 hours, stirring about half way through. (Time can be shortened to about 2 1/2 hours if the chicken is completely thawed.).
Heat oil in a soup pot, add chicken and brown over high heat Reduce heat to medium high, add onion, carrots, garlic and bacon, and cook until onions begin to brown. Add vinegar and wine and bring to a boil, simmer over medium heat until liquid is reduced by 1/3. Add beans, rosemary and chicken broth, cover and simmer on low for 20 minutes. Season with salt and pepper and ladle into soup bowls.
Preheat oven to 300 degrees. Combine the first 6 ingredients. Salt and pepper the pork chops. Heat oil in large skillet over medium heat. Saute pork 5 minutes on each side. Remove. Add onion and mushrooms to the pan and saute for 3 minutes. Slowly add whiskey to pan, cook for a minute until almost evaporated. Stir sour cream mixture into pan. Return pork to pan and spoon sauce over pork. Wrap handle of pan with foil and cover. Bake@ 300 for 1 hour.
Mix flour, butter, sugar, and pecans in mixer. Divide in half and press into pie pans. Bake at 350 degrees approx. 13 minutes. Then remove from oven, let cool. Slice 2 bananas for each pie crust and place in bottom of cooled crusts. Then mix together cream cheese, powdered sugar, milk, cool whip and vanilla. Spoon mixture on top of bananas, top with one can of blueberry pie filling per pie. Refrigerate.
Preheat cast iron skillet in at 450 degrees. Combine buttermilk, eggs, and baking soda Mix well. In a separate bowl, mix cornmeal and salt. Add the buttermilk mixture, melted butter, and vanilla. Mix well. Pour into skillet. Bake for 35 minutes, using toothpick to check for doneness.
Mix. Store at room temperature. Put 2 drops iodine in above solution just before using. Variation: 1/4 teaspoons salt, 1 teaspoons vinegar. Dissolve in warm water for an effective gargle.
Brown pork chops and place in baking dish. Mix remaining ingredients and pour over pork chops. Cover and bake at 350 degrees for 1 hour.
Add olive juice a little at a time to room temperature cream cheese and whip until light and fluffy. Chop the olives and walnuts and add to cream cheese mixture.
Heat oil in large skillet over medium high heat. Add onion, celery. Stir a bit. Add cumin, caraway, celery seed. Stir till fragrant. Add ground turkey. Brown thoroughly, breaking up clumps with a wooden spoon. Add salt and pepper. Remove from heat. Put 1/2 of cabbage in crock pot. Sprinkle with 1/2 of vinegar. Transfer meat and onion mixture to crock pot. Top with remaining cabbage; sprinkle with remaining vinegar. Cook on high for 2 hours. Turn heat to low and cook for 3 more hours. Serve with potatoes.
Preheat oven to 350°F Line a loaf pan with foil (I like the release foil). In a medium sauce pan melt the butter over medium heat. Add the flour and cook for about 3 minutes, stirring constantly, or until it smells a little nutty. With a whisk, gradually mix in the milk. This is when you decided how much milk you think it will need. Bring sauce to a boil, stirring constantly, remove from the heat and add the cheese, salt, and pepper. Pour about 1/3 tablespoons of the sauce on the bottom of the loaf pan then top evenly with 1/3 of the pasta sauce and then the pasta itself. Repeat this two more times, cover the pan with more foil then bake in oven for 20-30 minutes. Remove from the oven, slice, and serve. This is very good next to a italian breaded chicken breast. MMMMmmmm!
3 large lemons usually makes at least a cup of juice. Zap the lemons for 1 minute in the microwave to make them as juicy as possible before squeezing. In a small saucepan over medium heat combine sugar and water. Stir until sugar is completely dissolved and the liquid is clear. Pour the sugar syrup into a blender with the strawberries and lemon juice and puree. If serving immediately combine the puree and sparkling water in a pitcher and serve in tall glasses over ice. Or refrigerate the puree and prepare individual servings by mixing equal parts puree and sparkling water.
Pound the chicken breasts to 1/4 inch thickness. Place in a shallow dish. Combine lemon juice, peel, Dijon, garlic, pepper, and olive oil. Pour over chicken, and marinate 1 hour, turning if necessary. Toast the almonds till they are golden brown, about 5 min on a baking sheet in a 350 degree oven, or in the microwave on a plate for about 3 minutes.Set aside. Drain chicken, reserving the marinade. In a large skillet over medium-high heat, saute the chicken till lightly browned and cooked through, about 5 min per side. Remove the chicken to a plate. Add reserved marinade and chicken stock to the pan, mixing together. Bring to a boil. Reduce heat to medium and stir in the cornstarch mixture, continuing stirring till thickened and smooth. Return the chicken to the pan and heat through, covering with sauce. Remove the chicken to a serving plate, cover with sauce and sprinkle with almonds.
TO MAKE CAKE: Preheat oven to 350°F; grease a 9 x 13-inch pan. Line pan with wax paper and grease the wax paper. Beat the egg whites lightly, add cream of tartar and beat at a high speed. When shiny, gradually add 1/3 cup of sugar, continuing to beat until stiff. In a separate mixing bowl, place the egg yolks, remaining sugar and butter and beat until light and fluffy. Add the cocoa and mix thoroughly. Add a large dollop of egg whites to chocolate mixture and whip until blended. Then pour the rest of the egg whites over the chocolate mixture and sprinkle the flour over the egg whites. Fold gently with a spatula until the egg whites and flour are incorporated. Immediately spread the batter in the prepared pan. Smooth out to edges and corners. Bake 10-15 minutes at 350°F until cake is done. Run a knife around edges and invert cake on a wire rack to cool. TO MAKE FILLING: in a saucepan, combine cream, chocolate chips and instant coffee. Cook over low heat until mixture is smooth and slightly thickened. Cover saucepan and refrigerate until very cold. When chilled, add rum (if using) and whip in a chilled bowl at medium speed until firm. Be careful not to over beat or the filling may separate. TO MAKE GLAZE (do NOT make this until ALL OTHER steps are completed): in a small saucepan, melt all ingredients over a low flame. Mix until very smooth. Cool for 15 minutes and mix again. Use immediately, as the sauce thickens as it cools. TO ASSEMBLE: cut cake horizontally into halves. Lightly sprinkle bottom half with rum. Spread filling over bottom layer. Place top layer on bottom half and spread filling over top. Refrigerate or freeze until very firm. When very cold, set the cake on a wire rack. Pour the warm glaze over the cake. Refrigerate again until firm. Cut with a sharp knife, wiping the blade after each cut. You can freeze cut squares.
Mix ingredients. Spread on cake. Broil 2-4 minutes until topping begins to bubble and starts to brown. Watch carefully to avoid burning.
Melt the butter in a large saucepan. Add the carrot, onion, leek, celery and mushrooms; cook 3 to 5 minutes, or until softened. Stir in the wine and chicken broth. Bring to a boil. Add the thyme and bay leaf; reduce heat, cover and simmer 30 minutes. Add the lentils and continue cooking, covered, for another 30 to 40 minutes, or until the lentils are just tender, stirring the soup from time to time. Stir in the diced chicken and season to taste with salt and pepper. Cook until just heated through. Ladle the soup into bowls and serve hot, garnished with freshly chopped thyme.
- Add the olive oil in a sauce pan and fry on low heat the onion, garlic and celery. - When the onion becomes golden, add the tomatoes and the glass of white wine, and cook for approximately 5 minutes. - Add the bay leaf, stock and saffron, bring to boil, reduce the heat, cover with the lid and simmer during 25 minutes. - Cut the pollock in pieces of approximately 2 cm, peel the scampi leaving the tail and making a shallow cut along the back. Add the pollock and the scampis to the soup and cook for 5 minutes. - Season with salt and pepper according to taste. - Serve with parsley on top.
preheat oven to moderately hot. grease 12 hole muffin pan. reserve 2 tsp of rind and 2 tbsp of sugar. place flour in bowl stir in seed and remaining sugar. stir in remaining rind, juice, egg, milk, butter. spoon into pan. sprinkle with combined reserved rind and sugar. bake in moderately hot oven about 20 minute.
Preheat oven to 400°F and butter a 2" deep 1 1/2 quart baking dish. Combine sugar, flour and spices in large bowl. Add molasses and stir to form a paste. Add apples, raisins and nuts and stir well. Pack into baking dish. Roll enough pastry 1/8 inch thick to cover apples. Drape pastry over fruit. Trim pastry leaving 1/2 inch overlap to tuck into dish. Bake until crust is golden brown about 35-40 minutes. Sprinkle top lightly with sugar. Serve hot.
Position oven rack 1/3 up from the bottom of oven; preheat to 350°. Add butter and chocolate to the top of a double boiler over warm water on low heat. Cover until partially melted, then uncover and stir until completely melted and smooth. Remove the top of the double boiler and set aside, uncovered, to cool slightly. Meanwhile, in a large bowl beat (use electric mixer) the eggs well. Except for the chocolate/butter mixture, add all the remaining ingredients; beat well. Then beat in the chocolate and butter mixture. Turn into the prepared, partially baked crust; the filling will come almost to the top of the crust. Handle very carefully and place in the oven. Bake for 50 minutes; do not bake any longer even if the filling appears soft. Turn oven heat off; prop the oven door partially open, and let the pie stand in the oven until it is completely cool (the filling will puff up during baking and then will settle down to a thin layer that will crack while cooling). Refrigerate for several hours. Whipped cream: in a chilled bowl with chilled beaters, whip the cream with the remaining ingredients until it will just hold a shape. Shortly before serving spread the cream in a thick layer over the top of the pie.
Preheat oven to 350. Lightly grease/spray a casserole. Arrange chicken pieces in the casserole dish. Place all remaining ingredients in a bowl and mix well; pour evenly over the chicken. Bake at 350 until chicken juices run clear; about 40-50 minutes, depending on the chicken parts you are using.
In a medium saucepan, gently boil the peas in the 1 quart water until tender, about 30 minutes. Season with one-half teaspoons salt near the end of the cooking time. Strain and set aside to cool. In a large bowl, mix together the tomato, cucumber, bell pepper, green onions, parsley, lime juice, habanero, remaining one-half teaspoons salt and one-eighth teaspoons pepper, or to taste. Gradually pour in the oil while whisking the mixture together. Gently fold in the cooled black-eyed peas. Cover and allow to sit for 1 hour so that the flavors can develop. Serve in the lettuce leaves.
1. Preheat oven to 350*. 2. Combo apples, 1/4 c brown sugar, 1 TBS flour, lemon juice, lemon peel and ginger in 2qt baking dish. Toss to coat. 3. Combo remaining brown sugar, flour, oats and margarine in small bowl. Mix well. Sprinkle evenly over apple mix. 4. Microwave on HIGH 12-15 minutes or til bubbly. 5. Bake 15-20 minutes or til apples are tender and topping is golden.
Soak beans in cold water to cover them overnight; DO NOT DRAIN. Place beans, and water in which they were soaked, in saucepan and simmer for 1/2 hour. Place beans a mixing bowl; add all remaining ingredients. Mix well. Add additional water, if desired. Pour into a casserole pot/ dish. Cover and bake at 300 deg F for 6-8 hours, removing cover during last 1/2 hour of baking. ****Add boiling water 2-3 times to keep beans moist and covered with liquid; stir occasionally. Do not add water during last 1/2 hour of baking.
Mix Italian Dressing packet with vinegar, water and oil. Shake well and set side. Cut Monterey Jack Cheese into chunks and place in a blender a few at a time. Pulse and crumble cheese, dump into a medium size bowl. Repeat until all cheese is crumbled. Add chopped cilantro, tomatoes, scallions and can of chili's. Add in prepared Italian Dressing. Mix well and chill for at least an hour. Served best with Hint of Lime Tortilla chips.
In a skillet, melt butter over medium heat. Add all ingredients, except cheese and tomato wedges. Continue cooking, stirring occasionally, until zucchini is crisp-tender. (approx. 7-10 minutes.). Add tomato wedges; sprinkle with cheese. Cover and let stand 2 minutes, or until cheese is melted. Serve.
Beat margarine and sugar. Add eggs. Mix in pineapple. Fold in bread cubes. pour into a well buttered baking or casserole dish. Bake at 375 deg. F. for 45min. Check with toothpick or cake tester in center it should come out clean.
Beat cream cheese with electric mixer on medium speed until creamy. Blend in seasoning mix. Spread onto bottom of 9-inch pie plate or quiche dish. Top with layers of the remaining ingredients; cover. Refrigerate several hours or until chilled. Serve with cut-up fresh vegetables or whole-wheat pita.
Open bags of M &M's and pretzel fish. Dump into a large bowl with the nuts. Stir well. Store covered. Eat right out of the bowl or put in baggies for lunch.
Preheat oven to 350. Season all sides of the short ribs with a generous amount of pepper and salt. Brown ribs on all sides in a skillet drizzled with olive oil. While the ribs are browning, wash & slice tomatoes, peel and cube potatoes. Remove ribs from skillet and place in a Dutch oven or other oven proof deep dish with lid. Saute mushrooms in skillet you just used to brown ribs for about 2 minutes. Using a slotted spoon put mushrooms into dish with ribs. Lightly drizzle olive oil over ribs and mushrooms. Pour one tablespoon of balsamic vinegar over each rib (one per rib). Sprinkle with salt & pepper. Place lid and bake in lower middle third of oven for 2 hours. While ribs are cooking, prepare mashed potatoes, green beans, & tomato compote. Place potatoes in cold water with salt and chopped garlic & boil till fork tender (they can stay in the pot until closer to finish time of ribs). Drain potatoes, place back in pot and mash well. Add butter and cream and continue to blend well, salt to taste (keep on low heat or warm). Using the same skillet you used for the beef short ribs and mushrooms - heat to medium high and cook tomatoes for about 7 minutes or until skins start to blister. Sprinkle with salt and pepper, and pinch of red pepper flakes. Add a couple of tablespoons balsamic vinegar and continue to cook about 3 minutes until reduced and tomatoes begin to break down (keep warm till ready to plate. Steam green beans & then transfer to hot skillet drizzled with olive oil, salt & pepper. Saute for about 2 minutes until start to lightly brown. Plate serving of mashed potatoes on each plate followed by green beans, short ribs & mushrooms, & topped with tomatoes. Garnish if you'd like with freshly grated Grana Padano or Parmigiana and light drizzle of your finest olive oil.
Add all ingredients and mix in a large bowl. Refridgerate for about an hour before serving.
Cream sugar and butter, add egg yolks. Sift flour with baking powder, add alternately with milk, add vanilla. Beat 4 egg whites until stiff. Add sugar to egg whites and whip until it stands in peaks. Put batter in 2 greased layer cake pans. Pile meringue on top of each layer and sprinkle with coconut or chopped nuts. Bake at 325 degrees for 30 to 40 minutes.
1) Place all ingredients in a 6-quart slow-cooker. 2) Cook on low for 8 hours. Can be served as is or over pasta along with garlic knots on the side.
In a double boiler add cheese, canned diced green chiles, and milk. Melt until blended. Add the vinegar, salt and dry mustard. Mix well. Heat clean10 half pint jars or 5-6 pint jars with seals and lids. Ladle mixture in the jars. Leave at least one inch head space in the jar. Do not fill to the top. Wipe the rims off with hot sterile cloth. Seal with lids and rings. Place in a boiling hot water bath for 15 minutes. Take out and place on a towelled surface without drafts. When you hear a "pop" and the seal is indented the jar has sealed. Note: If you want a more creamy cheese spread, add 4 more ounces evaporated milk. This delicious over fried potatoes and baked potatoes as well as crackers and also cooked cauliflower and broccili.