HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion in olive oil until just beginning to brown. Add tomato and cook until tender. Add chicken broth and beans (do not drain). Cook for 20 minutes or until to desired temperature. Place in serving bowls and dust with grated cheese.
In a large bowl, whisk the beer, 1 C plus 2 T flour, salt and paprika until smooth. Chill in the fridge for 30 minutes. In a medium bowl, mix the slaw mix with the Russian dressing. Preheat the broiler. Meanwhile in a deep skillet heat the oil until it registers 375°F. Place the remaining 1 C flour on a large plate. Working with one fillet at a time, coat the fish with the flour, shaking off excess, then coat with the beer batter. Lower the fish into the hot oil CAREFULLY and cooking, turring occasionally, until brown and crispy, about 5 minutes. Transfer to paper towels to drain. Place bread on a baking sheet. Broil until toasted. Transfer toasted side down onto a plate. Spread Russian dressing on 4 slices, top with fish, slaw and cheese. Add another toasted slice of bread to the top, toasted side up. dig in!
TOPPING:. Melt butter in a casserole dish or 8-inch square pan, arrange sliced apples in it. Sprinkle with sugar and cinnamon. CAKE BATTER:. Cream shortening, add sugar gradually, beat well. Stir in egg and molasses. Add sifted dry ingredients alternately with milk. Beat until fluffy. Pour cake batter over apples and bake at 350F for 45 minutes. Turn out upside down and serve with Satin sauce. SATIN SAUCE:. Beat egg and water in saucepan until foamy. Stir in molasses and salt. Cook over low heat 1 minute stirring constantly. Remove from heat and stir in lemon juice and vanilla. Serve hot.
First fry the onions in the oil. add tomatoes and peppers, and cook until peppers are soft. add the diced salami and pour the beaten eggs over the mixture just before removing from the heat.
Heat the oil in a large nonstick skillet until almost smoking. Add the scallops and cook over moderately high heat until browned on the bottom, about 2 minutes. Turn the scallops and cook until just opaque throughout, about 2 minutes longer. Add the cilantro, garlic and lime juice, season with salt and pepper and toss to combine. Serve with bread.
In a pitcher, add all the ingredients and stir to combine. Garnish with maraschino cherries, if using. Pour into rocks glasses, garnish with maraschino cherries and serve.
Preheat the oven to 350 degrees F. Sautee the scrunchions in a skillet over medium heat until the fat has rendered and they are golden brown. Add the onions, shallots and garlic and cook until soft. Transfer the mixture to a large roasting pan. Brown the moose in the skillet used for the scrunchions and transfer to the roasting pan. Add the wine, carrots, parsnips, turnip, thyme, bay leaves and 2/3 cup water to the roasting pan and sprinkle with the flour, salt and pepper. Cover the roasting pan with aluminum foil and cook the bourguignon in the oven until tender, about 2 hours. Garnish with the parsley and serve with the potato bread on the side.
Adjust an oven rack to the middle position and heat the oven to 375 degrees. Mix the ricotta, 1 cup of the Parmesan, the basil, egg, salt, and pepper until well-combined. Spread 1/4 cup of the tomato sauce over the bottom of a 9x13 inch baking dish. Place 3 of the noodles on top of the sauce and drop 3 tablespoons of the ricotta mixture down the center of each noodle, then spread it to an even thickness. Sprinkle evenly with 1 cup of the mozzarella. Spoon 1 1/2 cups of the sauce evenly over the cheese. Repeat this layering 2 more times. For the final layer, place the 3 remaining noodles on top. Spread the remaining 1 1/4 cups sauce over the noodles. Sprinkle with the remaining 1 cup mozzarella and then the remaining 1/4 cup Parmesan. Spray a large sheet of foil lightly with vegetable oil spray and cover the lasagna. Bake for 15 minutes. Remove the foil and continue to bake until the cheese is browned and the sauce is bubbling, about 25 minutes longer. Let cool for 10 minutes before serving.
Brown ground turkey & onion. Add remaining ingredients. Cover and simmer until rice is done. To serve, put on top a dollop of sour cream. and sprinkle with toasted slivered almonds.
Mix together in a pitcher and serve on the rock or with shaved ice. Can be added to a blender with ice for a "frozen margarita".
Season each side of roast evenly with seasoning salt, garlic powder, pepper, cumin and chili powder using a 1/4 teaspoons each per side. Heat pressure cooker (without lid) with vegetable oil over medium-high heat.(I use an 8 quart Presto one.). When hot, place roast in carefully. Brown each side, this should take about 3-5 minutes per side depending on how hot the pot/oil is. Just brown each side nicely is all. Not a big deal! ;). Add beef broth and turn heat down to medium. Place on top securely, place on regulator. Heat til regulator starts rocking. (This takes about 10-15 minutes at most.). Adjust heat til regulator is at a nice, even steady rock. (If it's rocking really slow, turn the heat up a TINY TAD, and vice-versa.). When regulator starts to rock, set timer for 50 minutes. After 50 minutes, turn off heat and let it sit, (let it drop on it's own accord), til it is cool/safe to open. Check all parts/vents to make sure before opening. Remove lid. Remove beef to a plate, cover with a papertowel to keep warm and moist. Pour off 2 cups broth from pot into heatproof measuring cup, discard excess or save for another use. Put beef back into pot and add broth. Shred beef with 2 forks. Add 1 cup water, taco seasoning packets, hot sauce and butter. Bring to a boil, reduce heat and simmer about 15-20 minutes or til thick. Turn off heat, set aside. Warm tortillas in microwave (nicely separated) for about 10-20 seconds on high just til pliable. THINLY spread each (one side)with refried beans, then put a bit more straight across center to your liking. Place thinly sliced tomatoes across center of beans, overlapping. (3 to 6 THIN slices depending on the size of your tomatoes, I use Romas, large tomatoes may need to be halved first.). Top with a nice amount of shredded lettuce keeping it all in the center straight across. Pile each (on top of lettuce), with the shredded beef mixture. Fold top side over, covering, and then bottom side over. (*You can fold outside edges over first, crimping them in then do the upper and lower big sides if desired, to hold everything in better, but it isn't necessary, just do how you like it. Either way, it comes out just fine! :). Turn over and place that side down into 2 13x9 pans. (Seam/folded side down, tomatoes will now be the top side.). In medium bowl, make Colorado sauce by mixing enchilada sauce and beef gravy together well. Pour evenly over burritos. Totally smother both pans with cheese. This will seem like a lot, but it's right on! Pile the cheese up! Not kidding! This is what really makes them "wet burritos"! :). Bake in 350 oven for about 20-25 minutes, or til cheese is melted but not browned. Plate using large spatula! Use 2 if needed! Top with whatever you like such as sour cream, salsa, jalapeno rings, black olives, etc.! I like to serve this with Spanish rice, and tortilla chips with the leftover refried beans and salsa! *If you only want to make a few at a time, don't assemble til you are going to eat them. Preheat beef mixture in microwave before assembling for even heat throughout before baking. Baking time is the same. ENJOY! Ole! :).
Scrub lemons and dry well. Cut each lemon into 8 wedges and each wedge in half. Place lemons in a bowl with the salt and mix well. Put lemons in a glass jar with a non metal lid. Add juice to cover, add olive oil if using. Leave at room temperature for 5 days shaking the jar from time to time to mix the juice. After 5 days store in the refriderator.
Method: Chop the garlic and chilies in really fine pieces, The finer the better. Most recipes would tell you to de-seed your peppers, but not I. That's where the kick comes in. Chop your onion, in fine cubes. Wear your goggles if you need to. Chop the tomato. Its important to remove the seeds so the guac isn't too runny. Add the avocado. Here's a cool trick on how to cut it like a pro. Add the sea salt. I normally add around 1 tbsp, but taste test it as always. Add in the lime juice and chopped cilantro last. Stir! If you have a mortar & pestle, that's even better. Enjoy! 10. Make sure to check http://ankithagadag.blogspot.com for more recipes!
In a large salad bowl combine the salad ingredients. Whisk together the dressing ingredients. Pour dressing over salad and toss well; serve.
Place fish in a shallow dish. Combine cilantro, oil lime juice, pepper sauce and garlic in a small bowl and pour over fish. Cover, marinade in refrigerator 30 minutes or up to 2 hours. Prepare black bean and rice mix according to package directions, Keep warm. Preheat broiler. Remove fish from marinade. Place fish on rack of broiler pan, drizzle with any remaining marinade in dish. Broil 4 - 5 inches from heat 8 to 10 minutes until fish is opaque. Serve with black beans and rice and lime wedges.
In a baking dish, place rosemary beside halibut; light rosemary with match (rosemary may not remain lit). Cover tightly with foil. Bake at 425 oven for 8 - 12 minute or until fish flakes easily when tested. Balsamic Vinaigrette: Meanwhile, in a small bowl, whisk together oil, balsamic vinegar, pepper and salt. Stir in tomato and shallot.(can be done ahead of time). Serve with halibut.
Tear up bread into shreds or bite sized pieces and leave out to dry for a couple of hours while you make the cornbread and chop the onion and celery. Bake the cornbread (I often make a 9x13 pan the night before and we have some of it for dinner, saving the rest for the stuffing.) Put the bread into a very large bowl and crumble cornbread over the bread cubes. Sprinkle with sage, a little salt, and pepper, add parsley. Saute' the onion and celery in butter or oil until translucent. Mix this with 2 cups of the chicken broth, and whisk in the 2 eggs. Pour the sauteed vegetables, broth, and egg mixture over the "two breads" mixture and mix gently with your hands. Add more broth as needed until the mixture is well moistened, but not soggy. Taste for salt and sage amounts and add more if needed. Spoon stuffing into one very large or two medium greased casserole pan(s) or into the turkey cavity and bake until done (30-40 minutes) at whatever temperature you have everything else in the oven baking. Usually 350 is the best - watch that it doesn't dry out. You have to be flexible on Thanksgiving or whenever your oven is being used for other things!
Heat a heavy bottom saute` pan to medium high. Add olive oil and swirl to coat pan. Add asparagus, green beans (and carrots if using) and stir well to coat vegetables with oil. Sprinkle in salt and pepper and add garlic. Stir constantly 1-2 minutes until garlic is lightly browned. Pour onto serving platter and add a splash of Balsamic vinegar to finish if desired. Can be served hot, room temp or cold.
Authentic Dumplings: In a big bowl cream together flour, salt, sugar, egg, butter, lemon zest and curd. (If you have the time to strain the curd, do so, the mixture will be a bit firmer and you can omit some of the flour.) The result will be a smooth and sticky dough, cover it and let rest for at least half an hour. wash dry and cut strawberries in half. Knead in some more flour (start with one or two tablespoons) until the dough doesn't stick to your fingers any more and you can work with it. Key is to add only as much flour as really necessary, to maintain a light and fluffy dumpling texture. Knead dough briefly, form a log and cut it in 10 to 12 equally sized slices. Slightly flour your hands and form little discs, then place two strawberry halves on top of each, drizzle with a little vanilla sugar and wrap it with the dough. Form a neat little dumpling and double check that the strawberries are completely covered by the dough, with no leaks. Bring the pot of water to a boil and carefully slip the dumplings into the water, stir once to make sure none got stuck to the bottom of the pot, then close the lid. Let the water simmer at low heat for 10 to 12 minutes until they are done, then remove with a skimmer. Roll them in a bowl filled with squeezed/ground poppyseed until evenly covered, then arrange on a plate, dust with some confectioners' sugar and some warm butter if you wish. My way is to have a skillet with warm butter and toasting bread crumbs in it, ready to roll each dumping in as it comes out of the water. Enjoy.
Heat oil in non-stick saute pan on medium-setting. Add onion, asparagus, sprouts, garlic, soy sauce, lemon herb seasoning and celery salt and cook until asparagus is tender. Place tomatoes and turkey breast in a pita pocket and spoon vegetable mixture into pocket. Place on serving plate and surround with berries and almonds.
Heat oven to 425°F Melt butter in rectangular baking dish, 13x9x2 inches, in oven. Stir together Bisquick, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot). Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut. High Altitude (3500-6500 ft): Bake 40 minutes; turn chicken. Bake about 20 minutes longer.
Melt butter over medium heat and add onion, garlic, jalapeno, and spices. Saute until veggies are soft. Add vegetables in a slow cooker with pork, green chilies, salsa and hominy. Add reserved juices from the carnitas and stock to cover. Cover slow cooker and set on Low for 7 hours or High for 3 1/2 hours. Add tabasco to your taste and serve with desired garnishes. If you prefer to do this stovetop, saute veggies as directed and combine everything in a large heavy pot. Bring the soup to a boil, lower heat to a simmer and cover. Simmer for 2 hours until flavors are well combined.
A. Brine soak. Add Orange Juice, vinegar and 2 tablespoons salt, Worcestershire to 8-QT pressure cooker or a pan large enough to host the roast. Remove all fat from roast, set into brine you created in step 2, add enough water to ensure coverage of meat. Ignore for at least 2 hours in the fridge. Remove meat from brine, discard brine, return beef to pressure cooker. B. Pressure-cooking steps. Add 1-cup water and cola, add 3/4 TBLSP coarse salt, all spices, minced Carrot, Ginger, Onion and Garlic. Note: The salt will assist in breaking down the ginger and carrot into the cooking juices don't omit. Secure lid, bring pan up to 15 lbs pressure. At sea level: 2.5 lb roast = 50 minutes hour, 3 lb roast = 1 hour. As beef is cooking, prepare veggies, wash, cut and place into a bowl or pan with water to cover the potatoes. Size matters when contending with the pressure cooker; keep the size of your cuts as mentioned in the ingredients to avoid the mushy results. After the roast has cooked, allow cooker to release on its own accord. Release lid, remove roast to a dish to cool. Drain water from prepped veggies, add to pan, re-cover and bring pressure cooker up to 15 lbs pressure. Cook no more than 5 minutes once up to 15lbs pressure. Remove from heat and perform a quick release-pressure drop, remove lid. At this time, the meal is nearly ready. Taste the stock for salt content; if required, add accordingly to your taste. Mix flour in 1/2 cup cold water and temper the mixture with 2 spoonfuls of the stock. With the cooker uncovered on medium high heat, add mixture gradually into pan and fold gently until thickened. Remove from heat. Cut beef or shred and arrange on serving plate, ladle the veggies and gravy onto beef. Other options: Skip the potatoes and gravy mixture, add 1 can diced tomatoes-12oz. Serve over rice, barley or, egg noodles.
Mix all ingredients together, store in a sealed container. To make tea, use 1.5 tsp tea per cup, steep 4-6 min in 100C water.
Place blue cheese and blueberries in the bowl of a food processor fitted with the metal blade and blend until smooth, about 2 minutes. Transfer mixture to a bowl and stir in the remaining ingredients. Cover and refrigerate at least 1 hour or as long as 3 days.
Pre heat oven to 350 degrees. To toast the pecans, place evenly on a cookie sheet. Bake for 5-10 minutes at 350 degrees, checking often. They will burn quickly! In a 4-quart saucepan, place all ingredients, except pecans, and heat until mixture reaches 250 degrees. Turn off heat and add pecans to saucepan and mix well. Spread coated pecans evenly on cookie sheet lined with parchment paper or cooking spray. Bake at 350 degrees for 15 minutes. Check the pecans midway during cooking, give them a mix using a spatula, spread evenly on cookie sheet and continue cooking. Cool and enjoy.
Preheat oven to 180C (350F). For onions, heat olive oil in a large skillet, add onion and stir occasionally over low heat for 20-30 minutes or until onions are soft and caramelised, set aside. Combine carrot and sweet potato in a colander, squeeze out as much liquid as possible, then transfer to a bowl. Add green onion, coriander, spices, cornstarch and egg, season with salt and pepper and mix well. Divide mixture into 8 and, pressing firmly, shape each portion into a patty. Heat thin layer of oil in a non-stick skillet and cook fritters, in batches, over medium heat until golden brown on both sides. Transfer fritters to an oiled oven tray and bake for 10 minutes or until cooked through. Place fritters on a plate, top with a spoonful of yoghurt and some caramelised onions and scatter with crumbled feta.
Spray a slow cooker container with butter-flavored cooking spray. In prepared container, combine chicken soup, evaporated skim milk, water, parsley flakes, and black pepper. Stir in onion, corn, and potatoes. Add chicken. Mix well to combine. Cover and cook on LOW for 6 to 8 hours. Mix well before serving. Just before serving, stir in peas. NOTES : 5 WW points per serving.
Grease and flour bundt pan. Combine and mix well first 5 ingredients. Fold in chocolate chips. Pour in prepared bundt pan. Mix together sugar and cinnamon and sprinkle on top of batter. Bake at 350 for 50-60 minutes or until done. Cake is done when toothpick inserted in center comes out clean. Cool in pan for 25 minutes. Invert onto serving plate, and cool completely. Enjoy!!
To make curry dressing, combine all ingredients in a small bowl. Stir well. Place snow peas in a small heatproof bowl and pour over enough boiling water to cover. Stand snow peas for 30 seconds, then drain. Rinse under cold water, then drain. Arrange snow peas, spring onions, celery, turkey, and mango in a serving dish. Sprinkle salad with nuts and cranberries, then drizzle with curry dressing to serve.
Preheat oven to 350°F In bowl, combine spinach, artichokes, cream, salt, pepper and 1/3 cup Parmesan. In small bowl, with mixer at medium speed, beat cream cheese(softened, make sure!) until fluffy, occasionally scraping bowl with rubber spatula. Reduce speed to low, gradually add milk, mixing just until well blended. Spray 1 1/2-quart casserole or 8" by 8" glass baking dish with Pam or other non-stick spray or line dish with non-stick foil(love that stuff!). Put spinach/artichoke mixture in bottom of dish. Pour cream-cheese mixture evenly over spinach mixture. Sprinkle with remaining Parmesan cheese. Bake 25 to 30 minutes or until edges bubble and top is golden.
Cut the crusts off of bread slices(you can eat the crust as you work!). Roll out the slices with the rolling pin a few times until flattened. Spread peanut butter on one half of the flattened bread and jelly on the other half. Roll the bread up into a tight tube. Slice the tube into about 3/4-inch slices. Makes about 5 snail slices each. Take pretzel sticks and break them in half and insert into the rolls to make antennas and enjoy your snail sandwich!
Combine dry ingredients; toss the blueberries with about 2 tablespoons dry mixture and set aside. In separate bowl, blend eggs, oil, orange juice, and orange zest. Make well in dry ingredients and add egg mixture; stir gently, and when only partially combined, add blueberries. Fold ingredients together just until moistened (do not overmix). Divide batter into 12 well-greased muffin tins and bake at 400 degrees for 20-25 minutes, or until lightly golden; cool briefly on wire rack, remove from pan, and serve warm with butter.
On the top of each flat chicken breast spread 1 tbsp of cream cheese. Pace the whole green chile over the cheese on each breast, making sure to spread to cover the entire chicken breast. Roll the breast up, tucking in the ends. Secure the roll with a toothpick and set aside. On a dinner plate, mix the flour, red chile powder and garlic. Dredge each breast in the flour mixture. Spray a cookie sheet with non'sticking cooking spray and place the breasts on the sheet. Bake for 40 minutes at 350 degrees.
Place cauliflower in a medium saucepan, and add water to cover. Bring to a boil, and cook 5 minutes or until crisp-tender. Transfer florets to a bowl; add chives and remaining ingredients.
Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. Meanwhile, in large bowl, stir together mayo, yogurt, vinegar, mustard, sugar, salt and pepper. Stir in cooled pasta and remaining ingredients. Cover; refrigerate.
NOTE: If you only have plain instant oat packets, just add the cinnamon and nutmeg to your taste. Preheat the oven to 425*. Lightly butter an 8x8 baking dish. Place the peaches in the dish. Mix together the oats, flour, nuts, and butter until crumbly. Sprinkle over the peaches. Bake for 15 minutes or until golden brown. Let cool slightly and serve with ice cream.
Using a blender: Start with the the egg, cream cheese, cream. Blend until smooth. Add the sparkling water (or diet 7-up). Blend until smooth. Now add 1 frozen strawberry at a time, until the consistency of soft ice cream. Sweeten with DaVinci or Torino's liquid sugar free syrup to taste.
Heat oven to 375°F. Melt butter in 10 inch, oven safe, skillet over medium heat and then add hash browns. Sprinkle potatoes with seasoned salt and stir to blend and continuing heating the potatoes for 5 minutes. Take off heat and press potatoes onto bottom and up sides of the pan. Combine half & half, eggs and pepper in medium bowl; beat until well mixed. Stir in ham, 2 tablespoons green onions and bell pepper. Sprinkle half of cheese over potatoes. Pour egg mixture over cheese. Bake for 35 to 40 minutes or until knife inserted in center comes out clean. Top with remaining cheese and green onions. Let stand 10 minutes before serving.
puree all sauce ingredients in a blender. preheat broiler. line a broiler pan with aluminum foil. brush fillets with olive oil, them brush with tamarind sauce. season with salt& pepper. broil salmon for 6-8 minutes, adding more sauce halfway through. serve extra sauce alongside.
Pat the pork loin dry; mix the food coloring with 2 tbsp water, and rub the pork with this solution. To prepare marinade, combine fish sauce, soy sauce, hoisin sauce, sherry, brown sugar, garlic, ginger, five spice, and sesame oil in a blender and mix on high for about 30 seconds. Marinate pork in a large ziplock bag or shallow dish, working marinade all over meat, for at least 2 hours, turning meat occasionally. Preheat oven to 450 degrees F. Line a baking dish with heavy foil; place a meat rack in the dish (to elevate roast); oil rack to prevent sticking; place roast on rack in dish and place in preheated oven. After 15 minutes, reduce heat to 350 degrees F. Meanwhile, place marinade in a small saucepan and bring to a boil; boil for 3-5 minutes, stirring constantly, add a little water if mixture becomes too thick; set aside. Cook roast in preheated oven, checking with meat thermometer starting at about 30 minutes, basting at intervals with cooked marinade. For a roast that is medium (has pinkness in the center), go for 160 degrees; for a roast that is well-done (fully cooked), go for 170 degrees. When done, remove roast from heat and let it rest for 15 minutes. Thinly slice roast into 1/4" medallions. and place on a large platter. Garnish with cilantro leaves; serve with hot steamed rice.