HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt 2 tbsps butter in a saute pan with a lid. Add the onions and cook until they are soft, but not brown. Add the cod and cook for a few minutes on each side. Season both sides with salt and pepper and add the cream to cover the fish. Cover the pan and simmer until fish is flakey, 5-10 minutes Do not overcook the fish! Remove the fish to a serving dish and bring the cooking liquid to a boil. Boil, stirring until sightly thickened. Wisk in the remaining tbsp of butter and serve the sauce over the fish.
Lightly grease a 13x9x2 inch baking pan and set aside. Stir in cinnamon to brownie mix in bowl. Then add egg, oil, and coffee liqueur (use in place of usual water). Stir walnuts into batter. Spread batter into prepared pan. Bake for 30 minutes at 350. Let cool in pan on a wire rack. Drizzle melted chocolate in a zigzag pattern over cooled brownies. Cut into bars.
ROPA VIEJA:. Line a baking sheet with foil. Saute bacon in a large saucepan or Dutch oven over medium-high heat until crisp, 8 minutes. Transfer to a paper towel-lined plate and set aside. Saute onion, bell peppers, chiles and garlic in bacon drippings until beginning to brown, 8 minutes; transfer to a bowl and set aside. Cut flank steak into thirds and sear until browned, about 5 minutes per side. Stir in beer, such as lager, broth, and seasonings; bring to a boil, reduce heat to medium-low and simmer covered 45 minutes. Remove steak from pan, shred with 2 forks, and set aside. Whisk masa into broth, bring to a boil and simmer to thicken slightly, 10 minutes. Stir in reserved beef, vegetables, & bacon with remaining ingredients. Divide filling among six 2-cup ovenprook dishes or ramekins, transfer dishes to prepared baking sheet and top with biscuit topping. PEPPER JACK BISCUITS:. Preheat oven to 400°F. Whisk flour, masa, baking powder, baking soda and salt together in a bowl until combined. Cut in butter until pea-sized using a pastry blender(or two knives), then stir in cheese and scallions. Blend milk and sour cream in a sma;; bowl, then stir into flour mixture just untilcombined. Top each pot pie with 3 golf ball-sized scoops of biscuit topping. Bake until biscuits are golden and a toothpick inserted in the center comes out clean, 30-35 minutes. Let stand 10 minutes before serving to set up.
Cook pasta according to directions. While pasta is cooking, place frozen peas in colander. When pasta is done, pour pasta and hot cooking water over peas to drain. Rinse well with cold water and place into bowl with all other ingredients. Chill and serve.
Put ingredients in the bread machine in the order suggested by the manufacturer (usually wet ingredients followed by dry ingredients and yeast in middle) Use the white bread cycle. Walk away and wait until it's done!
Heat oil in a large skillet over medium-high heat until hot. Add chicken and cook, stirring frequently, until no longer pink. Add vegetables and lid. Cook until vegetables are cooked through, about 5 minutes. In the meantime, cook the noodles (without the flavoring packet) according to package directions. Drain. Add soy sauce, garlic, ginger and seasoning packet to water. Mix well. Pour over chicken and vegetables, add noodles and toss to mix.
Cut the cucumbers into 1 inch disks. Toss all except 2 tbsp cheese, the dressing and cucumbers in a large bowl and season to taste. Chill until ready to fill cups. Scoop out 1 tbsp from center of each disk with melon baller leaving sides and bottom intact. Fill with about a tbsp of salad mix and top with remaining cheese if using. Serve immed. Note: It is a forgiving recipe. I omitted the basil, used Lemon Pepper Mrs Dash. My dressing was a Sweet and Sour Cherry poppy seed dressing. I added a small onion [I mean baby size] You can play with this recipe and your ingredients and it works well. Use garden fresh veggies for the best taste. Note servings are not the number of cucumbers this makes. It should be about 36 cucumber slices.
Mix sauce ingredients together and refrigerate. Taste, add salt and pepper if you would like. Also great with some freshly grated lime zest. Note: This amount is double the amount used in Reggae Wraps.
Cut off and discard wing tips. Cut each wing at joint to make two sections. Place chicken on the unheated rack of a broiler pan. Broil 4-5 inches from heat for 15-20 minutes, turning once. Transfer chicken to slow cooker. For sauce, combine bbq sauce, honey, mustard and worcestershire sauce, pour over chicken wings. Cover and cook on low for 3-4 hours or on high for 1 1/2- 2 hours. Enjoy!
Preheat oven to 400°F degrees with rack in upper third. In a medium saucepan, heat 1 tablespoon oil over medium heat; add the onion, garlic, and mushrooms cook, stirring, until soft and lightly golden, about 8 minutes. Add tomatoes and salt, and cook, stirring occasionally, until sauce has thickened, about 30 minutes. Stir in vinegar, oregano, basil & Italian seasoning; season with pepper. Remove sauce from heat. Meanwhile, heat a large cast-iron skillet or grill pan over medium heat; lightly brush eggplant slices with the remaining tablespoon oil. Working in batches, lay slices in skillet in a single layer; cook until browned and they begin to soften, 2 to 3 minutes per side. Transfer to a plate. Spoon about a cup tomato sauce into a 9-inch square baking dish, spreading to coat evenly; arrange eggplant slices snugly in a single layer. Spoon about 1 cup tomato sauce over eggplant, and arrange polenta rounds in slightly overlapping slices on top. Repeat with sauce and another layer of eggplant. Finish by dotting with remaining tomato sauce. Cover with foil; bake until bubbling and juicy, about 30 minutes. Remove foil; continue baking until sauce is lightly caramelized and eggplant is tender, about 15 minutes more. Remove from oven; let cool slightly, and serve.
In a 2 quart saucepan, put grits, salt, broth and butter. Bring to a boil, stirring often. Reduce heat and let simmer for 5 minutes. Add in cheese and stir until melted. Remove from heat and set aside. In a medium bowl, whisk 2 eggs. Add in hot sauce, seasoning salt, paprika and worcestershire sauce. Mix well. VERY SLOWLY, whisk 1 cup of grits mixture into the egg mixture. You must do this slowly or the heat from the grits will cause the eggs to scramble. Once the cup is whisked in, add the remaining grits mixture and blend well. Pour mixture into a well-greased 2 quart baking dish. Bake for 1 hour at 350 degrees. Allow to cool for about 10 minutes before serving.
Pound veal cutlets between two sheets of wax paper. Lightly, salt and pepper both sides. In large frying pan, melt 2 tablespoons butter with 2 tablespoons olive oil over medium/high heat. Working in batches, dredge veal in flour and cook 1 to 2 minutes per side or until lightly browned on bottom only. (adding more butter/oil as necessary) Remove from heat and onto platter (keeping unused oil in pan). Add garlic and mushrooms to pan and saute. Add 2 tablespoons flour and combine. Add wine and beef base. Whisk in 2 tablespoons butter. Layer veal with spinach leaves, prosciutto, then cheese slices (cut to fit) on each cutlet. Return veal to pan and cook until cheese melts on top. Pour mushrooms and sauce over veal. Garnish with parsley and serve.
Boil water and add 1 tsp vinegar. Fill a ramekin or any microwave safe bowl 3/4 of the way with boiling water. Crack an egg and gently slip it into the water. Cover with plastic wrap or a plate and microwave on high for 30 seconds. Use a soup spoon and gently turn egg over, this is so it cooks on both sides. Cover again and microwave 15 seconds longer. Remove immediately from water with a large spoon and drain on a paper towel. Enjoy!
To make the chili: wash and pick over beans; put in a bowl and soak in water to cover overnight. Next day, drain and rinse the beans and put them in a pot with 1 1/2 cans of the beef broth; bring to a boil; decrease heat and simmer the beans for 1 hour. In a medium pot, brown the ground beef; drain off all the fat. Melt the butter in a medium skillet; saute the onion over low heat until it is soft and transparent. Add in the garlic; saute for 1 minute. Add the onion mixture and tomato paste, chili powder, salt, water, crushed tomatoes w/ puree, ground marjoram, red pepper flakes, and cayenne to the beef mixture; mix well. Simmer the chili over low heat, partially covered and stirring occasionally, for 3 hours or until the beans are tender and the flavors are melded. If the mixture becomes too thick, add a bit more water or beef broth. Assemble: place hot dogs in buns, top with chili, cheese, and onion. Serve immediately.
Cinnamon Pastry:. Cut butter into flour, salt and cinnamon until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl, adding 1 to 2 teaspoon water if necessary. Gather pastry into a ball and set aside. Custard-Cream Filling:. Mix sugar, cornstarch and salt in saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg. Stir back into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in vanilla extract. Cover and cool slightly; refrigerate until completely cooled. Beat whipping cream in chilled bowl until stiff; fold into cooled mixture. Preparing The Torte:. Divide pastry into 6 equal parts. Roll each part into 7-inch circle on lightly floured cloth-covered board; place on ungreased cookie sheets. Preheat oven to 425 degrees F. Prick circles with fork; sprinkle each with 1 tablespoon sugar. Bake until light golden brown, 12 to 15 minutes. Cool on wire racks. Mix applesauce and lemon juice. Stack circles, spreading alternately with 1/3 cup applesauce mixture and 1/2 cup Custard-Cream Filling. Spread top layer with remaining filling. Garnish with almonds. Refrigerate at least 2 hours before serving.
WONTONS: Mix filling ingredients together thoroughly. Refrigerate mixture for 1 hour. SAUCE: In a small saucepan, heat pineapple juice with the green onion. Simmer until green onion is tender. Run the peaches and marmalade through a food processor till chopped very fine. Add to saucepan. Add remaining ingredients and simmer, stirring occasionally, until heated through and reduced to your desired thickness. Meanwhile, Remove filling from fridge and place a spoonful into the center of each wonton wrapper. Lightly wet half of the edges of the wrappers with water. Fold the wrapper over the filling, forming a half moon (or triangle for square wonton wrappers) and seal completely. NOTE: you can freeze the wontons at this point for OAMC). Over low to medium heat 2 tablespoons oil (more if/as needed) into a skillet. Fry wontons (in batches) until golden brown, about 1-2 minutes per side. Remove and drain on paper towels. Season with salt if desired. Serve with dipping sauce. If freezing, thaw to room temperature before frying.
About three months before preparation of the cake mix or puree the fruits. Pour the alcohol over them and allow them to soak. Cream the sugar and butter together. Add the eggs two at a time. Add the essence and angostura bitters. Combine the dry ingredients and spices with the flour and add them to the batter. Add the colouring to the mixture. A wooden spoon should be able to stand in the mixture with falling to easily. Grease and double line a large cake pan. Cover the pan with foil paper. Place a shallow pan of water in the bottom of the oven. This is to increase the moisture of the cake. Bake at 250- 300°F for 2-3 hours. Test for doneness with a skewer after about 2 hours. When done, prick the cake with a skewer repeatedly and pour sweet red wine all over the cake. Replace wine when the cake has soaked it up. Enjoy!
Combine spinach, bacon, feta cheese, cottage cheese, chopped onion, one teaspoon lemon juice, parmesan cheese and the egg and mix well. Make a small slice in the side of the chicken breast and stuff with the spinach mixture. Saute the chicken breasts in the butter until lightly browned on each side. Sprinkle with the remaining teaspoon of lemon juice, salt and pepper, and whatever other spices you would like. I usually sprinkle a little of this and that, a little onion powder and a little cayenne pepper. Bake in the oven at 350 degrees for 25 minutes.
Measure the flour carefully and put it in a medium-sized bowl. Add the dash of salt and stir it with a fork. Pour the oil in and stir and "cut" it with a fork until you've got clumps varying between pea-sized and lima bean-sized. Distribute the cold water over the mixture and stir and mash with the fork just until it all balls together. Wipe your countertop with a damp cloth and spread a piece of wax paper on it. The paper should not slide -- if it does, dampen the counter a LITTLE more. Form a little more than half of the dough into a disk and place it on the wax paper. Cover it with another piece of wax paper. Roll the dough with a rolling pin from the center out in all directions, keeping it as circular as possible. Periodically do the following: peel off the top piece of wax paper, then lay it gently back on top of the crust. using the bottom piece to lift it, turn the crust over, peel off that piece of wax paper, lay it back down again and continue rolling. Continue the peel-replace-flip-peel-replace technique until your crust is about two inches bigger than your pie pan. IMPORTANT: Peel-replace-flip-peel -- then use the bottom piece of paper to lift the crust and place it over your pie pan. Gently peel off the wax paper. Use the same technique to roll the top crust. As you prefer, you can leave the top crust whole, cut it into strips for lattice, or whatever. OPTIONAL: Brush the top crust with milk and/or sprinkle it with sugar. Bake according to your pie directions. BON APPETIT!
Melt the butter in a large saucepan, place all the prepared vegetables into the pan and stir over a gentle heat to coat with the butter. Dissolve the stock cubes in the water and pour over the meat and vegetables. Add the salt and pepper and simmer gently over a low heat for 11/2 hours. Remove the soup from the heat if not needed immediately. To serve, bring to the boil, check the seasoning and add more salt and/or pepper if desired. The soup may be liquidized or pureed and then reheated for a smoother texture, if preferred.
Preheat oven to 300°F Wrap tortillas in foil and bake until heated through, 10 to 15 minutes. Meanwhile, season chicken with salt. Heat 1 teaspoon oil in a large heavy skillet over high heat until very hot. Add chicken and cook, stirring until browned on all sides, about 6 minutes. Transfer to a bowl. Reduce heat to medium and add the remaining 1 teaspoon oil to skillet. Add onion and cook, stirring, until they start to brown around the edges, 3 to 5 minutes. Add bell pepper, garlic, jalapeno and cumin. Cook, stirring, until peppers are bright green but still crisp, 2 to 3 minutes more. Stir in salsa and reserved chicken. Cook, stirring, until chicken is heated through, about 2 minutes. Remove from heat and stir in cilantro. Spoon into warmed tortillas and garnish with scallions, queso fresco, tomatoes and sour cream.
Preheat oven to 350.Line baking sheets with parchment paper. In a large bowl,combine butter and sugars.Beat at medium speed with a mixer until fluffy. Beat in eggs,one at a time,beating well after each addition. Beat in vanilla. In a medium bowl,combine flour and baking soda.Gradually add to butter mixture,beating until combined. Beat in toffee bits and chocolate chips. Drop cookies by heaping tablespoonfuls,2 inches apart,on prepared cookie sheets. Bake for 12-14 minutes or until lightly browned.Let cool on pan for 2 minutes.remove to wire rack to cool completely.
Cut green peppers and wash. Place peppers in a shallow pan. In a bowl mix beef, rice, salt, pepper, oregano, garlic powder, water, egg and 1 cup of the tomato sauce. Mix and put in green peppers. Put remaining tomato sauce on top of the green peppers. Bake at 350 for an hour and a half. Enjoy!
Sprinkle chicken breasts with 1/4 teaspoon of salt on both sides. Cover and refrigerate for 30 minutes. Remove from refrigerator and cut in half lenghtwise. Place the chicken pieces between two pieces of plastic wrap and pound chicken with meat mallet till 1/4 inch thick. Preheat oven to 200 degrees F. Mix the flour, cornstarch, 1 teaspoon of salt, black pepper, and sugar in shallow bowl. Place each piece of chicken into flour mixture to coat. Melt 2 Tbsp of butter in a skillet until foam disappears, and lay the chicken into the butter. Cook until golden brown on both sides. Remove chicken, and set aside on plate in oven to keep warm. Pour sherry into skillet and bring to a boil, Cook until the sherry is reduced to half its volume. Then stir in chicken broth, add the apple slices to the skillet. Cook, stiring occasionaly until the apple slices are soft and the sherry mixture is reduced to half. Stir in brown sugar, 1 Tsbp of butter, and the Marsala wine until the sugar has dissolved and the sauce is thick. Return the chicken to the sauce, together with any juice from the plate. Simmer for a few minutes on each side. Serve the chicken with the sauce and apple slices on top.
In large saucepan over low heat, melt butter. Add marshmallows, stir until melted and well blended. Add choc. chips and stir till melted. Remove from heat. Stir in vanilla, add cereal stirring until well coated. Using buttered spatula, press into buttered 13x9" pan. Cool and cut into squares.
If beef roast comes in netting or is tied, do not remove. Spray 12-inch skillet with cooking spray; heat over medium-hight heat. Cook beef in skillet about 5 minutes, turning occasionally, until brown on all sides. Sprinkle with herbs, salt and pepper. In 4- to 5-quart slow cooker, place garlic. Place beef on garlic. Pour vinegar over beef. Cover and cook on Low heat setting 6 to 8 hours. Remove netting or strings from beef. Serve with horseradish mashed potatoes.
Using a food processor or blender mince shrimp using on/off turns. Put into bowl and combine with next 9 ingredients (corn - ancho chile). Mix together and place bowl in a larger bowl which is filled with ice and water so mixture will stay cold. In a large pot over medium heat add oil and then saute the sliced onions and garlic. Stir in tomatoes and chipotles, cover and cook for another 25-30 minutes. Stir in clam juice or fish stock and bring to a boil. Divide shrimp mixture into 12 rounded spoonfuls and poach in the soup for 5 minutes, adding additional clam juice until soup becomes too thick. Serve in bowl garnished with cilantro.
Preheat oven to 350°F. Toss apples and pear slices with lemon juice and vanilla in large bowl. Mix cornstarch and cardamom. Sprinkle over fruit; toss to coat well. Spoon into lightly greased 8 or 9-inch square baking dish. FOR THE STREUSEL TOPPING: Mix flour, oats and sugar in medium bowl. Cut in butter with pastry blender or two knives until coarse crumbs form. Sprinkle evenly over fruit. Bake 40-45 minutes or until fruit is tender and topping is golden brown. Serve warm with ice cream or whipped cream, if desired.
Marinate the meat in the ginger paste, garlic paste, raw papaya paste (tenderiser), curd, salt and garam masala for atleast 2 hours. Fry 1/2 the onions slices in a little ghee. When brown add the green chillies and then the marinated meat. When browned put 1/2 a cup of water and cook almost done. Now heat the rest of the ghee and add the whole spices to it. Then add the onion and saute till they are golden brown. Add the chopped coriander and mint leaves and stir sry. Add the rice, washed and drained. Add the lime juice and stir. add some salt if reqd. Add the meat without the gravy and mix well. Now add a little water to the gravy and measure 5. 5 cups and add to the mixture of rice and meat. Bring to a boil. Stir once and then cover and simmer till all the rice is absorbed and you cannot see any liquids when you tilt the vessel and holes form at the surface in the rice. Serve hot with a raita.
Line a large cookie sheet (or two smaller) with aluminum foil, or lay aluminum foil over a large area on the counter or table. Cook butter, sugar and vanilla in a saucepan to hard crack stage (285-290F), while stirring constantly. Once heated, pour onto the aluminum foil lined surface. Spread out to about 1/4-inch thickness. Sprinkle with chocolate chips, let sit until beginning to melt, then spread chocolate out. Sprinkle the top with almonds. Let cool for 2 hours, then break into pieces.
Place turkey thighs in crockpot. Add tomato sauce, chiles, onion, worcestershire, chili powder and garlic powder. Cover and cook on low for 10 to 12 hours. Remove turkey from bones; discard bones. Shred turkey and return to pot. Stir to combine well with sauce. Spoon meat and sauce onto a tortilla and roll up. Garnish with cheese, sour cream, tomatoes and lettuce. Repeat with remaining tortillas.
Preheat the oven to 375F and butter a baking pan. Press a clove into each chop, then add the chops to the pan, followed by the wine, celery leaves, and bay leaves. Bake the chops for 30 minutes. Meanwhile, heat the butter in a frying pan and saute the diced celery for 5 minutes, tehn add the apples and brown sugar. Turn the heat to low and cook for 10 minutes, or until just tender. After 30 minutes, remove the pork chops, discard the bay and celery leaves and sprinkle cheese on each chop. Baste with juices and broil a few minutes to brown. Add a few pan juices to the apple-celery mixture, and serve as a side with the pork chops.
1. Pat chicken dry with paper towels and season with salt and pepper. Toast 6 tablespoons flour in Dutch oven over medium heat, stirring constantly, until just beginning to brown, about 5 minutes. Transfer flour to medium bowl and wipe out pot. Heat 1 tablespoon oil in now-empty Dutch oven over medium-high heat until just smoking. Cook chicken until well browned all over, about 10 minutes; transfer to plate. When chicken is cool enough to handle, remove and discard skin. Pour fat (you should have about 2 tablespoons) into another small bowl; reserve. 2. Add onion and 1 tablespoon oil to now-empty pot and cook over medium heat until softened, about 5 minutes. Stir in thyme and cook until fragrant, about 30 seconds. Add 7 cups broth, chicken, and bay leaves and bring to boil. Reduce heat to low and simmer, covered, until white meat registers 160 degrees and dark meat registers 175 degrees, 20 to 25 minutes. Remove from heat. Transfer chicken to clean plate. When chicken is cool enough to handle, shred into bite-size pieces, discarding bones. 3. Meanwhile, combine remaining chicken broth, reserved fat, and remaining oil in liquid measuring cup. Process remaining flour and 1/2 teaspoon salt in food processor until combined. With machine running, slowly pour in broth mixture and process until mixture resembles coarse meal. Turn dough onto lightly floured surface and knead until smooth. Divide in half. 4. After kneading the dough briefly, roll each dough half into a 10-inch square of 1/8 inch thickness. Using a sharp knife or pizza wheel, cut the dough into 5 by 1-inch rectangles. Place handful of noodles in single layer on parchment-lined plate, cover with another sheet of parchment, and repeat stacking with remaining noodles and additional parchment, ending with parchment. Freeze until firm, at least 10 minutes or up to 30 minutes. 5. Return broth to simmer and add noodles. Cook until noodles are nearly tender, 12 to 15 minutes, stirring occasionally to separate. Remove 1 cup broth from pot and whisk into reserved toasted flour. Stir broth-flour mixture into pot, being careful not to break up noodles, and simmer until slightly thickened, 3 to 5 minutes. Add shredded chicken and parsley and cook until heated through, about 1 minute. Season with salt and pepper. Serve. MAKE AHEAD Broth and chicken can be made through step 2 and refrigerated in separate airtight containers for 2 days. Dough can be made through step 3, wrapped in plastic wrap, and refrigerated for 1 day. To finish, proceed with step 4.