HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle steaks with 1/4 teaspoon pepper and salt. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add steaks and cook, turning once, until browned and cooked through, 1 to 2 minutes per side for medium. Transfer the steaks to a plate and cover to keep warm. Add the remaining oil to the pan. Add mushrooms, onion, garlic, and the remaining 1/8 teaspoon pepper; cook, stirring, until the mushrooms are golden brown and release their liquid, 4 to 5 minutes. Sprinkle mushrooms with flour and cook, stirring, for 11/2 minutes. Add thyme, sherry and broth; bring to a boil and cook, stirring, until thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat; stir in sour cream. Return the steaks (and any accumulated juice) to the pan and turn to coat with the sauce. Serve the steaks with the sauce.
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray an 8- by 8-inch baking pan with vegetable cooking spray. Fit an 8-inch by 16-inch piece of heavy-duty foil across pan bottom and up the 2 sides as foil overhangs to pull bars from the pan. Spray foil with vegetable cooking spray. Mix flour, salt, confectioner's sugar in a medium bowl; stir in butter to form dough. Press dough into pan bottom (the bottom of a measuring cup dipped in flour helps). Bake until pale golden, about 20 minutes. While pastry bakes, whisk eggs, sugar, flour, lemon juice and zest in a medium bowl. Remove pan from oven. Add lemon mixture and continue to bake until just set, about 20 minutes longer; let cool in pan for a few minutes and then using foil handles, pull bars from pan and set on a wire rack. Cool until room temperature. Cut into squares and serve.
Put water on to boil for pasta. Add 2 T. salt to water. When water comes to a boil, add pasta of your choice, and cook according to the pkg. directions, until al dente. When done, drain and set aside. In the meantime: Cook onions in pan using enough margarine so they don't stick to the pan. When onions are soft, add ground beef. Fry until cooked through. Drain off any excess grease. Turn to med-high heat, and add mushrooms (drained) and soup, and mix well. Stir in 2 cups of water, add beef bouillon, and mix into the water. Stir all, and let cook for a few minutes. If it starts bubbling too hard, turn heat down to med. In a measuring cup, mix 4 T. of constarch with about 1/4 cup of COLD water. When you add this to the mixure, you want the mixture to become thick. (Keep in mind you will be adding sour cream which will thin the sauce, so thicken accordingly). Add more constarch and water mixture, if needed. Turn heat down to low, and add sour cream. Do NOT BOIL or cook on high, or it will curdle. Season with pepper and salt, as desired. Add Kitchen Bouquet, and mix in to get a nice dark color for the sauce. Plate pasta, and pour stroganoff over the top. Serve.
For carne asada: Marinate meat, then prepare ingredients for dressing, before grilling meat. Plan to have flatbread warmed as you are ready to serve meat. Marinate steaks in lime juice in a shallow glass dish for 1 minute. Next add garlic, crushed red chile, black pepper, and Mexican oregano. Marinate in refrigerator for at least 20 but no longer than 40 minutes. While marinating meat: Combine all ingredients for Jalapeno Ranch Dressing in a 1 cup dish. Mix well and refrigerate to let flavors blend. Preheat oven to 170 degrees (or lowest heat setting). Grill meat to desired doneness Remove steaks from grill and let "rest" for 5 minutes. Before meat is about to be taken off grill or while it is resting, add 1/3-1/2 cup of cheese on each flatbread. Lay the cheese covered flatbreads directly onto middle oven rack and warm until cheese is melted. Once meat has rested, cut meat against the grain into thin strips. On each flatbread add desired amount of meat, 1-2 tablespoons jalapeno ranch dressing and about 1 T french fried onion strings. Enjoy!
Blend the spices. Rinse and dry the chuck roast and rub with the blended spices. Prepare the smoker with lighted charcoal Add a small amount of hickory or desired smoke wood. Heat smoker to 250F-300°F. Place the roast on the smoker. Once the internal temperature is 160 F (about 4 hours), wrap the roast in heavy duty aluminum foil. Cook for a couple of more hours or until the meat internal temperature is about 200°F. Pull the roast, drain liquid, rewrap and let it rest for 30 minutes. Using forks, pull the meat apart into shreds. Serve with tortillas and guacamole, pico gallo, or black bean and corn salsa.
Preheat oven to 375*. Crust: In a medium bowl mix butter, pb, and sugar until well blended. Add flour and stir in vanilla, mix well-will be crumbly. Reserve about 1 Cup for topping. Firmly press the remaining crumbs into the bottom of a 9x13 baking pan. Filling: Beat eggs, pb, granulated sugar, and light brown sugar together. Spread over unbaked crust. Sprinkle with reserved crust mixture. Bake about 20 minutes or until set and top is golden. Cool in pan and cut into bars. Makes 2 dozen bars.
9" by 13" baking pan. Layer as follows: 1/3 of the Cool Whip. thin layer of crackers. 1/2 the pudding. thin layer of crackers. 1/3 Cool Whip. thin layer of crackers. 1/2 the pudding. thin layer crackers. 1/3 Cool Whip. Pie Filling. Cover, put in fridge and refrigerate for 24 hours. MUST leave for 24 hours so the crackers become soft.
TO COOK BARLEY: Place 1-1/3 cups regular pearl barley, 4 cups water and 1 teaspoon salt in large saucepan. Bring to boil. Cover and cook on low heat for 45 minutes or until barley is tender and liquid is absorbed. Makes about 4 cups. TO COOK VEGETABLES: Heat oil in large heavy saucepan over medium heat. Add onions, celery and garlic. Saute 3 to 4 minutes. Add remaining ingredients except cornstarch mixture and garnish. Bring to boil. Cover and simmer 10 to 15 minutes or until vegetables are tender. Stir in cornstarch mixture and cook, stirring, until thickened. Spoon barley around the edge of a deep platter. Pour vegetables into center. Garnish, if desired, and serve.
season chicken well with blackening seasoning. in heavy skillet heat to med- high. add 1 T of butter and 1 T olive oil. cook chicken until just done about 6-8 minutes and remove to a plate. add mushrooms to skillet and 1 T butter. cook mushrooms until they start to brown, add garlic and cook no more than 2 minutes being careful not to scorch the garlic. add tomatoes, basil, blackening season and red pepper flakes. let cook for 5-6 minutes until most of the tomato liquid is gone. add cream and turn down the heat to medium and let cook for 5-6 minutes. taste and adjust seasonings if needed. sprinkle parmesan over and stir until well combined, add green onions. return chicken to mixture and let cook 5 more minutes. add pasta and spinach and stir to coat cook 2 minutes or until pasta is heated through. serve.
Cook broccoli and onions until tender. Drain and set aside. In a saucepan, melt 2 tablespoons margarine, stir in flour, salt, and a dash of pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese; cook and stir 1-2 minutes then stir in broccoli and onions. Put in 1-1/2 quart casserole dish. Top with cheddar cheese. Melt remaining 2 tablespoons margarine and toss with bread crumbs. Sprinkle over casserole. Bake at 350°F for 35-40 minutes. Enjoy !
Preheat oven to 350*. Remove neck and the rest of the organ"prize package" from the inside of the bird. Discard or save for a later use (like stock). Rinse bird. Pat dry. Rub olive oil all over bird. Salt and pepper to taste. Place onion slices in a roasting pan and place bird on slices. Cut grapefruit in half. Squeeze one half over bird. Place used half of grapefruit in the cavity of the bird and tie legs together. You can also fold the bird's wings back at this point if you want to. Cook bird for about an hour and 15 minutes to an hour and a half or until leg joint is loose and juices run clear. While bird is cooking use the other half of the grapefruit to"baste" the chicken. If the chicken begins to get too dark (this can happen because of all the natural sugar in the grapefruit) cover loosely with foil. When finished cooking. Let it sit and rest for five minutes. Then carve away!
Mix broth, wine, dill and lemon in skillet. Heat to boiling. Place fish in broth mixture. Cover and cook over low heat 10 minutes or until done. Discard poaching liquid.
In a large skillet, cook ground beef over medium heat until no longer pink; drain. Transfer to a large bowl; stir in tomaoes and broccoli or spinach if using. In a small bowl, combine eggs, ricotta cheese and cream cheese. Return 1 cup meat mixture to skillet; spread evenly. Layer with 1 cup ricotta mixture, 1 1/2 cups sauce and half of the noodles. Repeat layers. Top with remaining sauce. Bring to a boil. Reduce heat; cover and simmer for 15-17 minutes or until noodles are tender. Remove from the heat. Sprinkle with mozzarella cheese. Let stand for 2 minutes or until cheese is melted. Serve immediately.
pour frozen french fries in bowl. toss with oil and smoked paprika. bake according to package directions or until desired crispiness. enjoy.
Heat oil and saute garlic until softened and golden brown. Add tomatoes and simmer for 10 minutes. Add remaining ingredients and simmer, uncovered, for 20 minutes, stirring occasionally, or until sauce has thickened.
Mix the ingredients together for the dressing & set aside. Bring the water to boil in a large pot. Add the noodles & return to a boil, cook 2 minutes. Add the crabmeat & peas, cook for another minute or until noodles are al dente. Drain the noodle mixture then toss in the dressing. Arrange the noodle mixture on salad plates the sprinkle with green onions.
Heat 1/4 cup of the thick cream from the top of the coconut milk over high heat for 5 minutes, stirring often, until the cream bubbles. To separate, pour the milk into a jar and allow to sit for 2-3 hours or until you can see two distinct layers. Add curry paste and cook for 2-3 minutes stirring constantly until well combined. Add peanut butter, fish sauce and brown sugar and cook for 2-3 minutes, stirring constantly. Add remaining coconut milk. When the mixture boils, add rump steak, cover and cook over medium heat for 5 minutes, stirring a few times. Stir through basil leaves. Serve with steamed jasmine rice and top with extra basil leaves and shredded red chilie and lime leaf, if desired.
Grease chicken fillets with salt and fry in onion and mushrooms. Set a pan with oil aside. Place chicken in a baking pot. Add flour in a pan and fry until golden, pour in sour cream and bring to a boil. Pour the sauce over chicken, add chopped dill. Make dough and roll out a round to cover the pot. Cover the pot tightly and bake in the oven for 30 minutes at the average heat. Serve in pots with rice for garnish.
Soak beans in a pot for 24 hours in 6 cups of water. Soften beans by gently boiling for 1 hour (use the same water they were soaking in as this becomes the base of your stock). Remove beans from water (retain water) set half aside the beans as is, puree the other half in a blender. In a large soup pot, add olive oil. Saute onions and leaks till they soften. Add carrots, celery and garlic. Saute for about 10 minutes. Add bean stock, cabbage, and kale, simmer for 20 minutes. Add bread, potatoes, the can of tomatoes, the beans(both whole and the puree) and seasonings and simmer for about 45- 60 minutes until the soup thickens and take on a uniform consistency. Serve in bowls and sprinkle cheese on top.
Mix all ingredients in the order given. Chill for 3-4 hours. Roll dough 1/4" thick. Cut in 3" circles. Place on cookie sheet. Bake at 375 degF for 10-12 minutes. Let cool 2 minutes before removing from pan.
Fill a tall glass with ice cubes. In another glass, pour in the sweetened condensed milk. Pour the coffee over the back of a spoon into the same glass, to create a layer effect between the milk and coffee. Present the Cafe Sua Da by serving the coffee with condensed milk, the tall glass of ice and a spoon. Mix well and pour over the ice.
Cook pasta according to package directions. In a small bowl, whisk corn starch and 1 tbsp soy sauce until smooth; stir in 1 tbsp sesame oil. Transfer to a large resealable plastic bag and add chicken. Seal bag and turn to coat chicken. Let stand for 10 minutes. In a small bowl, combine the vinegar, sugar, remaining soy sauce and sesame oil; set aside. In a large nonstick skillet or wok, stir-fry the chicken in canola oil until the juices run clear. Remove to a platter and keep warm. In the same skillet, stir-fry the peas and carrots for 5 minutes. Add green onions, ginger, and pepper flakes. Cook and stir until vegetables are crisp-tender. Return chicken to pan. Add soy sauce mixture; mix well. Drain pasta; add to skillet. Toss until combined.
Preheat oven to 350 degrees F, then lightly greast a 9"x13" baking pan. In a medium-size bowl, whisk together the flour, baking soda, baking powder & salt, then make a well in the center & blend in the oil, sugar, eggs, vanilla & lemon extracts & the OJ, stirring to make a smooth batter. Pour 3/4 of the batter into the prepared pan, then carefully spread the cherry pie filling over this layer of batter, before topping the pie filling with HALF of the remaining batter. Finally, in dollops, drop the rest of the batter onto the top of everything (being uneven is not a problem!) & bake 55-60 minutes, or until the top is firm to the touch.
In a large saucepan or dutch oven heat oil and add lamb over medium heat. Cover and brown meat, stirring occassionally. When brown remove from heat and let cool for several minutes. Slowly add 4 cups water and bay leaves. Return to heat and let simmer over low heat. Meanwhile in a cast iron skillet roast rinsed chiles for a few minutes. Remove and place in a stainless stell bowl or small pan. Add one cup of broth from the simmering lamb. Let soak until soft (10-15 minutes). Poke tomatoes once near the stems and place in cast iron skillet (use the same one used for chiles) and char them lightly by rolling them on their sides. Remove from heat and let cool before cutting out the stems. Using a blender, puree the chiles with broth, tomatoes, onion, garlic and spices. When pureed add mixture and potatoes to simmering lamb. Continuing cooking until potatoes are soft about 30-45 minutes.
Mix all the marinade ingredients together and set aside. Bring water to a boil and put in noodles, Stir noodles for 3-4 minutes until cooked . Drain the noodles in a colander and cool under running cold water, drain as much water off you can. Mix cooked cooled noodles, green onions, cucumber, shrimp and crab meat in a bowl. Pour marinade over noodles. Mix well, cover and refrigerate allowing the flavors to combine (just an hour or two). Serve cold.
Sprinkle chiles and cheese in the bottom of a lightly greased 9-inch square baking pan. Combine biscuit baking mix, cream or milk, eggs, and salt in a medium-sized bowl. Beat until thoroughly blended. Pour over chili-cheese mixture. Bake in a 375° for 30 minutes or until puffed, golden, and a skewer inserted in center comes out clean. Let stand 10 minutes before slicing. Garnish with olive slices, if you wish. To freeze ahead: Freeze squares in a single layer on a large baking sheet. Transfer to a plastic bag when frozen. To reheat: arrange squares in a single layer on a large baking sheet and bake at 350° for 15 minutes.
Preheat oven to 350°. Butter a 2-quart shallow baking dish. Wash, derib and coarsely chop the kale. Place in a pot with a little bit of water and steam until almost tender, 5 minutes or so. Check to make sure it's not burning. Peel and cut potatoes and onions into 1/8-inch thick rounds. If desired, saute onions until lightly browned. It gives more flavor, I think. Drain kale and let stand until cool enough to handle. Press out excess water. Build up alternating layers of potatoes, onions and kale (two layers each) in baking dish, beginning and ending with potatoes and dotting each onion layer with butter, minced tarragon, salt, pepper and garlic powder. Pour half-and-half over top, cover and bake in oven until potatoes are tender and almost all liquid is absorbed, 30-45 minutes. Place under broiler, if desired, to brown the top.
Combine all of the dry ingredients, then cut in or work in the shortening using a pastry blender or two knives or your hand. Add the warm water, starting with 3/4 cup and mix well. Continue to add water until a soft, cohesive dough is formed. Heat a comal, tapa or griddle to medium heat. Then, form a ball of dough into a flattened disk, cupping the outside edges a bit to form a round. Dust a work surface with corn starch and, esing a bollilo or rolling pin, roll into a round disk about 1/8 inch thick and about 8 inches in diameter or to your preference. Bake one at a time on a hot griddle until the surface bubbles. Turn only once, the first side should have brown flecks. Bake until the second side has slightly browned - should brown in a very short time. Keep warm in a tortilla keeper or wrapped in a cloth until served. Note: Will freeze in a sealed plastic bag for up to three months.
Cook noodles according to the package directions. Slice steak across the grain into strips (about 1/4-inch thick by 2 inches long). Heat oil in a saute pan over medium-high heat and cook meat for 5 minutes or until no longer pink in the middle; drain and set aside. Meanwhile, in a large bowl, toss together cooked noodles, cabbage, carrots, bean spouts and cilantro. Add flank steak strips. PREPARE DRESSING:. Prepare dressing in a small bowl; whisk together all dressing ingredients. Pour over steak and toss gently. Let steak cool and, for best flavor, refrigerate for 2-3 hours before serving salad. (Will last in refrigerator for up to 4 days.).
Heat butter in a large skillet over medium-high heat. Add ham and red pepper. Saute until ham is browned and pepper is slightly soft. Meanwhile, mix eggs, cream, salt, pepper, chili powder, and garlic in a medium bowl. Whisk vigorously until the eggs are a uniform color with no streaks. Spread ham mixture evenly in the pan. Pour egg mixture over it without stirring. As mixture begins to set, lift edges gently and allow uncooked eggs to run to the bottom. Continue in this manner until eggs are almost dry. Stir egg mixture completely ("scramble") and add the shredded cheese. Stir until cheese is melted.
Preheat oven to 375 degrees Fahrenheit. Filet chicken breast or have the butcher do it at the grocery store; I do this and it saves a lot of time. Add marjoram and thyme to melted butter. Salt and pepper chicken breast. Brush with melted butter mixture on both sides. Place the mozzarella on chicken breast then roll up. Dip roll in beaten egg/water mixture then in bread crumbs. Place in a 9x13 pyrex dish (or whatever you have). Repeat with remaining filets. Pour remaining butter over the top of the chicken (sometimes I'll melt some more butter just to make sure all the chicken gets butter on it). Bake in 375 degree Fahrenheit oven uncovered for 45 minutes. After 45 minutes; remove from oven; pour 1 cup white zinfandel wine over entire chicken. Return to hot oven for another 15 minutes, basting with the juices every 5 minutes or so. Then you are done. The sauce it makes is wonderful so don't forget to ladle some over the chicken when you plate it up. I also recommend mashed potatoes to go with it and pour the sauce over those as well.
Combine all ingredients except chicken in a bowl and mix until smooth. Add chicken and mix. Pour into 1 gallon freezer bag and lay flat to freeze. To reheat Preheat oven to 350°F Pour thawed chicken mixture into a 2 quart casserole dish, and bake, uncovered for 20 to 30 minutes. Serve over hot rice.
Cook pasta in a large saucepan of boiling salted water following the packet directions until tender and then drain but reserving 1/2 cup of the cooking liquid. Return pasta to pan. Meanwhile heat oil in a large frying pan over medium high heat and add garlic and chili and cook for 1 minute or until fragrant and then add prawns and cook stirring for 2-3 minutes or until pink and cooked through. Add tomato and cooking liquid and cook for 2 minutes or until heated through. Season with salt and pepper ad stir through the parsley and then serve.
Mix white cake and bake in 9" x 13" pan according to directions. When done, punch holes all over cake with wooden dowel. Pour condensed milk and coconut cream over cake while still warm. Allow to cool a little and spread with Cool Whip topping. Sprinkle with coconut and pecans. Ready to serve. Refrigerate uneaten portion.
Place the chicken between two sheets of wax paper and pound with a flat mallet until the meat is about 1/2-inch thick. Prepare 3 bowls- one to hold the flour, one to hold the beaten eggs, and one to hold the Parmesan cheese. Combine the four dried herbs with the grated cheese. Coat each chicken filet with flour, then egg, then the Parmesan-herb mixture. Spray a skillet with cooking spray and heat over medium-high heat. Saute the chicken until cooked through, about 5 minutes per side. While the chicken is cooking, put the mixed greens in four salad bowls. Top with fresh basil & tomatoes. Whisk together the lemon juice, olive, & salt-pepper to create a dressing. Pour over salads, and toss a bit if desired. Once the chicken filets are done, serve them over the salad.
In a large bowl, combine all dry ingredients, except the topping. In a pan, combine milk and water; heat until 120°F (~50C). Make a well in the dry ingredients. Pour hot ingredients into the dry ingredients; combine WELL with a wooden spoon. Turn dough onto "well floured surface", knead dough until (per the original recipe "until the dough is elastic/pliable and no longer tacky.") I translated that into about 10 minutes of kneading and when the dough was "almost" as soft as a baby's bottom too! ;-). Shape dough into a ball; place on a piece of parchment paper; sprinkle with topping ingredients making sure to "gently" press the topping into the dough too! ;-) ; lower into Crock-Pot. Hint and Tip. I trimmed the excess parchment paper and also made sure the parchment paper inside the Crock-Pot was not touching the bread. ;-). Turn Crock-Pot to HIGH. Cook for a MINIMUM of 45 minutes! Open lid and check. If it "feels like bread", it is done. Hint and Tip. Use your finger to poke. It WILL tell you IF it is done. It WILL probably take additional cooking time. Mine too an additional 15 minutes. IF it needs longer, check ONLY at 15 minute intervals after the initial 45 minutes! :). When bread is done, remove from Crock-Pot; place on a flat tray; place on the middle rack of the griller/broiler until desired color. NOTE. Mine took about 15 minutes and note to self: A watched oven never cooks quicker! :). Remove from oven; place on a wire rack; cool completely before storing!
In a large saucepan, heat vegetable or olive oil over medium-low heat. Saute the onions in the pan until golden brown. Add the rice to the pan and stir well to coat the grains with the oil. Mix in the remaining ingredients. Cover the pan and bring it to a boil, then reduce the heat to simmer and cook for 30-40 minutes until the rice is tender. Stir the rice occasionally to keep it from sticking.
In a large soup pot over low heat, fry the bacon until almost all the fat is rendered, or melt the butter. Raise the heat to medium, add the onion, salt and pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the stock or water, bay leaves and potato and simmer until the potato slices are soft, about 20 minutes. When the potato slices are soft, remove and discard the bay leaves and bacon. Add the chayotes and bring to a boil. Return the heat to medium and simmer, uncovered, until the chayotes are soft, about 15 minutes. Remove from the heat and let cool slightly. Working in batches, puree the soup in a blender until smooth. As each batch is pureed, pour the puree through a sieve placed over a bowl, pressing with the back of a spoon to extract all the juices. Pour the puree back into the pot, add the cream or half-and-half and bring just to a boil. Taste and adjust the seasonings. Remove from the heat and ladle into warmed bowls. Slip a few lime slices into each bowl and serve hot.