HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook rice according to package. In large skillet, saute onion in butter or margarine until soft. Add cooked rice, chicken boullion dissolved in 1 cup of boiling water, salt, pepper, garlic powder, and parsley. Cook, stirring, over medium-low heat for 8-10 minutes,adding extra water to produce a creamy texture.
WHISK apple juice into jam, mixing well. Stir in lemon juice. Refrigerate until ready to serve. TIP: Serve well chilled, over ice.
Preheat oven to 350 degrees. In large bowl, beat milk and egg with a fork. Mix in beef, bread crumbs and dressing mix. Shape into 6 small loaves. Place in an ungreased 13"x9" pan. Brush loaves with Worcestershire Sauce. Bake, uncovered, for 35-45 minutes until center is no longer pink and juices run clear (at least 160 degrees). Decorate with strips of cheese if desired.
Place chicken, skin side up, in baking pan. Pour water around chicken. Sprinkle with hickory smoked salt& pepper. Bake chicken, uncovered, for 30 minutes at 375 degrees. Mix ingredients for BBQ sauce. Pour BBQ sauce over chicken& bake 30 minutes longer, or until fork can be inserted easily into chicken. Makes 4 servings.
Stir together all ingredients and pour into a clean, dry container. To use in a bath: Add 1/4 cup to the bath under running water. After the bath, dress warmly until your pores are closed as the mustard will open them. For a footbath: Add 2 Tbs to a basin of hot water and soak for feet for 15 minutes.
Put oil in cooker 1 teaspoonful and put jeera/blackpepper and cashewnuts and fry for minute. Put rice after draining water and fry for 2 minutes on heat. Put water in cooker and salt as per taste for rice only and close the cooker. Meanwhile put frying pan on heat and add oil, and put garlic in it, fry till it turns brown. Now put onion into the pan and fry for 6 minutes on high heat and then put peas into the pan. Now put some salt for this mixture and keep frying. After 5 minutes put capsicum pieces also and fry for 3 minutes. If you like green chillies put with capsicum. Side by side the rice are ready and mix the same in pan. Pulao is ready for serving. Serve this pulao with curd and enjoy.
Heat oil in a large skillet over medium-high heat and add the rice and the onion. Cook, stirring constantly, until rice is lightly browned and onion is soft (watch carefully so as not to burn the rice). Sprinkle rice with garlic salt and ground cumin and stir. Stir in tomato sauce and chicken broth; bring to a boil, reduce heat to low, cover and simmer for 20-25 minutes. Do Not remove lid until cooking time is finished! When done, remove lid and fluff with a fork.
Start by making the caramel topping. Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly, this should take several minutes. Pour mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a single layer ontop of the caramel mixture. Preheat oven to 325 degrees F. Whisk the flours, almonds, baking powder, and salt in a large mixing bowl. In a separate bowl, use an electric mixer to beat the sugar and butter together until light. Add eggs one at a time, beating after each addition. Beat in the vanilla. Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition. Pour cake batter over caramel and pineapple in pan. Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature.
Place all ingredients in a food processor and whirl to smooth. Add a bit of water if needed.
Pat pork chops dry with paper towels. Sprinkle with salt and pepper. In nonstick 12 inch skillet, heat oil over med-high heat. Cook chops 4 minutes one side, turn over and cook 3 minutes the other side. Transfer to platter and keep warm. Increase heat to high. Stir shallot into pan juices; cook 1 minutes. Stir in vinegar and sugar and cook 1 minute. Pour sauce over chops.
Pat pork chops dry with paper towel. Stir together remaining ingredients in small bowl and rub chops on both sides with seasoning mixture. Grill chops over medium-hot coals, turning once, about 10-12 minutes.
Preheat oven to 400°F. Dissolve the sugar and salt in the water then pour over the cod fillets in a large saucepan. Bring to a boil (which may take a while if using frozen fillets). Boil 4 to 5 minutes. Scoop fish out and drain very well, blotting as necessary. Place in a baking dish and brush with 6 Tbs of melted butter (must be the real cahoona, not margarine). While the fish comes to boiling point I start on the topping. Melt the rest of the butter in a saucepan and add the onion, saute for 1 minute. Add the crab, parsley, dill, garlic powder and a touch of salt and pepper. Stir for 1 minute. Remove from the heat and add your crushed crackers. I top the buttered fillets with this mixture (you may want to use your hands to pile it high if your fillets are chunky); sprinkle with a little more melted butter and the lemon juice. Sprinkle with parmesan to taste. Place in oven until topping is slightly brown.
Slice tomatoes in half and spread with mustard. Sprinkle with salt, pepper, and cayenne pepper. Mix bread crumbs, parmesan cheese, and melted butter well. Spread crumb mixture over each tomato half. Place each tomato half in a greased glass baking pan and broil until crumbs are golden brown and tomatoes are slightly tender, about 6-8 minutes. Enjoy! Serves 4.
Cook the chicken and noodles first at the same time. Once noodles are done-rinse in cold water and set aside (it keeps them from sticking together). Combine evaporated milk (don't use fat-free version) and Ranch dressing in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, 25 minutes (don't do any less), stirring frequently. Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9x13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.
Remove the lamb from the bones, reserving the bones. Puree the ginger, garlic and green chil1 in a blender. Whisk the yoghurt and add this to the puree, together with the first 1/2 teaspoon of cumin. Add the lamb meat to this mix and marinate for at least 1 hour, longer if possible. Heat the oil in a cooking pot with the cinnamon, cardamon and cloves. When the oil is hot, add the onions and fry for 15 minutes over a low to moderate heat. Add the coriander powder and saute for 2 minutes, stirring continuously. Add the extra cumin and chili powder and after 10 seconds, add a little water. Cook for another minute or two. Add the meat, marinade and reserved bones, stir well and cook over a moderate heat for 10 minutes, until the yoghurt is absorbed. Saute the meat for a further 3 minutes, then add the tomatoes and tomato paste and cook for a couple of minutes. Add 1 1/4 cups of water and the salt. Turn the heat to low, cover with a lid and leave to simmer. When the meat is almost done, add the spinach, mix well and taste for salt. Cook for 5 minutes unclovered. When ready to serve, discard the bones, sprinkle with the nutmeg and add the knob of butter if liked.
Heat half of the oil in a large frying pan on medium. Cook chicken for 3-4 minutes each side until browned. Add half of the chopped rosemary and stir to combine. Transfer chicken to a plate. Heat remaining oil and cook onion for 3-4 minutes until soft. Add garlic, anchovy and remaining rosemary. Cook for 2-3 minutes until fragrant. Add tomatoes, capers and red wine or water. Bring to the boil. Return chicken to pan, reduce heat to low, cover and simmer for 15-20 minutes until cooked through. Season with salt and pepper to taste and scatter over the extra rosemary sprigs. Serve with salad greens and crusty bread.
Steam or boil broccoli until tender, approximately 4 to 8 minutes. Drain. In a small saucepan, melt butter over medium low heat, remove from heat. Stir in lemon juice. lemon zest, and almonds. Pour over hot broccoli, and serve.
Beat the eggs, milk, black pepper and cayenne pepper together. Place 4 slices of bread on a board and top with Cheese. Spread equal amounts of Spaghetti on bread and then top with slices of ham or salami. Top with the remaining bread slices to make sandwiches. Heat butter in a frying pan and when hot, dip one sandwich into the egg mixture quickly to coat both sides. Place into the hot frying pan and cook over a moderate heat for about 2 minutes until golden. Flip and cook the other side until the sandwich is hot and golden. Cook the remaining sandwiches and serve hot. Note: These Sandwiches will cook in a sandwich maker.
Dice the onion small to fine. In a large skillet or cast iron skillet. Sweat the onion with 1 tablespoon of oil on med heat for 4-5 minutes. Add the garlic and sweat for 1 minute. Add the pork sausage, increase the heat to med/high and cook until done. While cooking use the back of spoon to crumble the sausage into small bits. Decrease the heat to med/low and add the spices (paprika, salt, pepper, garlic, onion, chili, and cumin powders). Stir until well incorporated. cook for an additional 1-2 minutes. Add the red wine vinegar and stir well. Cook for another 2-3 minutes.
Saute beef and onion together, drain well. Combine beef, onion,beans, tomatoes, corn, cheese, and cream of chicken. Stir well and then place into a large baking dish. Mix milk and corn meal together (make sure batter isn't too thin) and spread on top of ingredients. Bake at 400 degrees for 30 or minutes until golden brown.
Place tomato, onion, and garlic in food processor. Puree. Saute rice in oil until opaque. Add pureed mixture and remaining ingredients. Cover and simmer for 25 minutes WITHOUT removing lid.
Preheat oven to 350. In skillet, brown meat over medium heat, stirring to crumble. Stir in onion, tomato sauce, basil, garlic, and Italian seasoning. Add veggies Add quartered biscuit dough to the pan of sauce & meat; stir gently until biscuits are covered with sauce. Spray a 9 x 13" casserole dish with cooking spray. Dump the mixture into the dish. Bake for 25 minutes. Sprinkle with cheese, and bake an additional 10 minutes or until biscuits are done. Let stand 5 minutes before serving.
Bring brisket almost to room temperature. Set oven to 350 degrees. In a bowl combine beer, cranberry sauce, ketchup and brown sugar; set aside. Season brisket with salt and pepper (I used seasoning salt). In a large Dutch oven over high heat heat oil and brown the brisket for about 5 minutes each side, then transfer to a plate. Add in sliced onion and garlic (if using) and saute until soft (about 7-8 minutes). Place the brisket back into the Dutch oven and pour the sauce over; bring to a boil, and cover pot tightly. Transfer to oven and cook until brisket is tender (about 3 hours). Remove the brisket to a cutting board and let sit for about 35 minutes, or longer even before slicing. Spoon any fat from the top of the gravy. Thinly slice the brisket across the grain and return to the Dutch oven and into the gravy. Rewarm over low heat on top of the stove before serving. Delicious!
Heat oil in a medium frying pan over medium heat. When ready, add the deseeded peppers, sauteing lightly, 2-3 minutes each side. Remove peppers from heat, put in blender, add remaining ingredients. First, set mixture to "chop" until well chopped, then switch to liquefy or similar setting until well blended. This typically should be about 2 and a half to 3 minutes. Empty mixture into the sauce pan, bring to a medium boil. Boil for 5 minutes. Remove from heat. Carefully transfer to your storage container.
Heat oil and cook onions until slightly brown, stirring occasionally. Add one can black beans and smash them - I use a potato masher! Raise heat to high and add broth and 2nd can of beans, leaving them whole. Stir well and add remaining ingredients. Stir again, cover, and bring to boil. Reduce to low and simmer to let flavors blend, 8-10 minutes, stirring often. Remove bay leaves and serve!
Make a wood or charcoal fire in a barbecue or preheat a gas barbecue grill. Rub both sides of the chops with the pepper, rosemary and thyme. Clean the grill with a wire brush, then lightly oil it. When the coals are medium-hot, put the chops directly over the coals and cook 2 to 3 minutes per side. Remove to a platter and sprinkle with the salt. Serve immediately, spooning a little of the collected juices over each chop.
Heat oil in a pan and cook onions, stirring 4-5 minutes. Add garlic & beef, cook until browned, approx 5 mins, add wine & parsley and simmer covered on low for approx 1 hour. Add kidney beans & salsa and simmer for a further 30-25 minutes. Serve over rice or on its own with some crusty bread.
Add sugar to the beaten eggs and beat until very thick. Add sifted flour with the baking powder. Blend in the chopped almonds and mix well. Place in a greased loaf pan and bake 45 minutes in a preheated moderate oven (375°). Frost with a powdered-sugar glaze if so desired.
Combine buttermilk, baking soda, and baking powder stir until mixture foams. Add salt and beaten egg-mix well. Stir in enough flour to make a soft but firm dough. Drop by teaspoonfuls into simmering broth. Cover and simmer gently for 15 minutes.
Peel potatoes and cut into 1 inch pieces. Boil potatoes for 2 minutes. Peel carrot, chop and add to boiling potatoes. Boil for 5 minutes. Add onion to potatoes and carrots. Boil for 7 minutes or until soft. Remove vegetables from water, but reserve the water. In a separate pot, start cooking the pasta. In a blender, add cashews, cooked veggies, spices, and 1.5 cups of reserved boiled water. Blend well and add to drained, cooked pasta. BuzzFeed Video: http://www.buzzfeed.com/carolineemiller/quick-and-easy-vegan-mac-cheese.
Heat oil spray in large frying pan. Add bacon, onion and garlic. Cook until onion softens, stirring gently. Add mushrooms, cook until golden. Stir in cream, bring to the boil. Reduce heat and simmer until sauce reduces and thickens slightly. Add cornflour water, bring to the boil again then instantly reduce heat, stirring constantly as sauce thickens. Stir in parsley and parmesan. Salt and pepper to taste. Pour over boiled hot pasta and mix. Serve sprinkled with parmesan cheese.
Unfold piecrusts; stack on a lightly floured surface. Roll into a 12 inch circle. Fit into a 10 inch pan with removable bottome, trim excess pastry. Beat 4 tablespoons butter, almond paste, 1 tablespoon sugar, 2 tablespoons brandy, 1/3 cup flour and next 3 ingredients at medium speed with a mixer until blended, spread in crust. Toss together 2 tablespoons sugar and pears, arrange in cicles, overlapping slices, on top of filling. Cook preserves in a saucepan over low heat until melted. Pour through a fine wire mesh strainer, discarding solids. Stir in 1 tablespoon butter, remaining 2 tablespoons brandy, and cream, drizzle over pears. Combine remaining 2 tablespoons sugar, and remaining 2 tablespoons flour, cut in remaining 1 1/2 tablespoons butter with a fork until blended. Sprinkle over pears. Bake at 400 on bottom rack for about 40 minutes. Cool in pan on wire rack for 15 minutes. Garnish if desired.
Lightly oil a 10" round deep pan, and set the oven rack to middle of the oven position. In a food processor bowl, or by hand, chop the dates and pecans together until they look almost like crumbs. Put the chopped mix into mixing bowl big enough to hold all ingredients, probably a 3 quart or 4 quart size is best. Shred the apples, and add them with the lemon juice, softened butter sub and sweetener to the bowl, mixing well and coating the apples with lemon juice. Sift the flour with salt and baking soda, and add to the bowl, mix very well. Spoon mixture into prepared 10" round pan and top with cinnamon and sugar, blended together. Bake at 350° for 45 minutes, covering the top lightly at the 30 minute mark with a foil or parchment paper round if it browns more than you like. Test for doneness with a long pick in the middle, if still slightly gooey, turn off the oven and rest another 15 minutes. Let cool 15 minutes before turning out or cutting---it will crumble if cut too soon, but a serrated knife minimizes that.
Grease & flour 9x13 pan. Mix 2/3 cup cake mix with sugar, nuts and butter until crumbly. Beat eggs and blend in sour cream and remaining cake mix, batter will be slightly lumpy. Spread 1/2 batter in pan, sprinkle top with 1/2 sugar mixture. Spoon on peaches, spoon on rest of batter and top with rest of sugar mixture. Bake 350 for 30 to 40 minutes.
Put 1/2 cup of the water in a small bowl, sprinkle the gelatin over it and stir. Let soften for 2 minutes. Meanwhile, in a medium saucepan combine the remaining 3 1/4 cups of water, 1 1/2 cups of the sugar, the lemon juice and the lemon zest and bring to a boil. Remove from heat and add the softened gelatin, stirring for 1 minute or more to dissolve all lumps. Stir in a few drops of food coloring, if desired. Pour into a heat-safe medium-size bowl, let cool, cover with plastic wrap and refrigerate until firm (at least 6 hours). Just before serving, whip the cream with the remaining 3 tablespoons of sugar, until it holds stiff peaks. Fill goblets or sundae glasses halfway with gelatin, top with half of the whipped cream, then fill with more gelatin and top with remaining whipped cream. Garnish with mint sprigs, lemon zest curls or slices and serve.
Combine the macaroni, tuna, pepper and tomato. Mix together the mayonnaise, vinegar, mustard, salt, pepper and celery seeds, and stir into the macaroni mixture. Chill.
Cover the bottom of a large skillet with peanut oil. In the skillet, over medium-high heat, saute and render the chicken fat with skin, the onions that are quartered and sliced thin, and the salt, until the skin and onions are golden brown and crisp, but not burnt. When the onions are nearly done, add 2 teaspoons of baking soda. Remove the skin and drain the skin on paper towel. Break the skin into small pieces and return the pieces of skin to the chicken fat and onion mixture. This is called"grieven". Divide the grieven into 3 to 4 ounce portions, and freeze each portion in tightly sealed plastic freezer bags for at least 3 weeks or indefinitely, using it as needed.
Season flour with salt, pepper and paprika. Roll tenderloin in seasoned flour. Saute pork in butter until golden brown. Add sliced onions and mushrooms. Saute for a minute or two. Add wine and rosemary. Cover and cook over low heat for 45 to 60 minutes, or until done. Add lemon juice and parsley just before serving.
Preheat oven to 350°F. Pour oil into a 9x13 inch pan. Peel and wash potatoes well. Hand grate the potatoes and onion (you can use a food processor, but we like how it tastes better when it is hand grated). Add the eggs and seasonings and mix well. Pour in most of the hot oil and mix. Pour potato mixture into hot pan. Bake at 350 F for 1-1/2 to 2 hours. (Depending if you like it mushy or well done--bake longer if you like well done).
Melt together chocolate chips, butter and peanut butter. Stir in vanilla. Add cereal and stir until well coated. Place cereal in a ziploc bag with the icing sugar. Shake the bag until all the chocolate is covered with sugar. Place on a cookie sheet to dry. Then refridgerate.
Mix together egg and buttermilk; whisk well; this is your wet station. Mix flour, sea salt, pepper, cumin, onion powder, garlic powder and chili powder in a ziploc bag; this is your dry station. Heat peanut oil to about 350 degrees Fahrenheit. Dip pickles into egg and buttermilk mixture. Place pickles into the flour mixture in the bag. Shake until well coated. Fry in hot oil until golden brown and crispy. Drain on paper towels to soak up grease. I serve these with Ranch dressing to dip.
In a blender, add the miso, shallots, togarashi, sugar, lemon juice, naturally brewed rice vinegar and sesame oil and blend together at a high speed until smooth. Drizzle the oil slowly into the blender to emulsify. Check for seasoning. Store in a covered glass jar and place in the fridge for up to two weeks.
Cream together sugar and butter; add milk. Mix eggs in one at a time; add mace and vanilla. Gradually blend in flour. Pour into a buttered tube pan. Place cake in a cold oven. Turn oven to 325° and bake 1 hour, 45 minutes or until cake tests done.
PREHEAT oven to 375°F. Reserve 1/4 cup of the Parmesan cheese; set aside. Mix remaining 1-1/4 cups Parmesan cheese and all remaining ingredients until blended. SPOON into 2-qt. baking dish. Sprinkle with reserved 1/4 cup Parmesan cheese. BAKE 35 minute or until lightly browned. Serve hot with Snack Crackers or assorted cut-up vegetables.
Place the onion. beans corn, tomato sauce,beer and diced tomatoes in a slow cooker. Add taco seasoning and stir to blend. Lay chicken breast on top of the mixture pressing down slightly until just covereed by the other ingredients. Set slow cooker for low heat cover and cook for 5 hours. remove chicken breast and allow to cool long enough to be handled. Stir in shredded chicken back into soup and continue cooking for 2 hours. Serve topped with shredded cheese a dollop of sour cream and crushed tortilla chips, if desired.
Brown ground beef and drain grease. Melt cheese in crockpot on low for about 3 hours. (Make sure to shred cheese or it will take a long time to melt.) Add salsa and beef to crockpot. Serve with tortilla chips.
Heat oil in a Dutch oven over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add broth, coriander, cumin, garam masala and salt. Cover and cook, stirring occasionally, until the kale is tender, 8 to 10 minutes. Stir in chickpeas; cover and cook until the chickpeas are heated through, 1 to 2 minutes. Tip: A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves. When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it--allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking. Ingredient Note: Garam masala, a ground spice mixture traditionally including coriander, cumin, cinnamon, peppercorns, cardamom and cloves, is commonly used in Indian cooking. Find it in the specialty-spice section of large supermarkets. Carbohydrate Servings: 2. Exchanges: 1 starch, 1.5 vegetable, 1 very lean meat, 1 fat.
Heat the oven to 400°F Coarsely grate the cheddar cheese and finely slice the jalapeno chilies. Lay out the unbroken corn chips on a baking tray, and top each one with a little grated cheese and two slices of jalapeno chili. Bake for 5-10 minutes or until the cheese melts and the corn chips are hot and crisp. Add a dab of chili salsa and a cilantro leaf, and serve hot.
In a dutch oven or large stockpot, heat oil, sear meat. Reduce heat to med, add potatoes & onion, cook until potatoes are fork tender & onion becomes translucent. Add all the canned ingredients & the bay leaves. Stir well. Reduce heat to low, cook for one hour. Remove bay leaves before serving. **Note: This can be converted to a crockpot recipe, sear the meat as directed in step 1 and then combine all ingredients in a crockpot. Let it cook on low for 6-8 hours or high for 3-4.
In a large bowl, combine salad ingredients. In a small bowl whisk together dressing ingredients. Pour over the bean mixture and toss until all ingredients are coated.