HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make a white sauce with butter, flour, milk and salt and pepper. When thickened, add cheese and stir until melted. Pour sauce over cooked broccoli in 9" baking dish. Top with almonds, bacon and buttered crumbs. Bake at 350 degrees for 20 minutes or until bubbly.
Light large chimney starter filled with hardwood charcoal (about 2 1/2 pounds) and burn until covered with layer of fine gray ash. Build two-level fire by stacking most of the coals on one side of grill and arranging remaining coals in single layer on other side. Set cooking grate in place, cover grill with lid, and let grate heat up, about 5 minutes. Use wire brush to scrape grate clean. Grill is ready when thicker layer of coals is medium-hot (you can hold your hand 5 inches above cooking grate for 3 to 4 seconds). Meanwhile, sprinkle each side of steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook steaks, uncovered, over hotter part of grill until well-browned on each side, about 2 1/2 minutes per side. (If steaks start to flame, move them to cooler side of fire and/or extinguish flames with squirt bottle). Move steaks to cooler side of grill and continue cooking, turning once, to desired doneness, 5 to 6 minutes more for rare (120 degrees on instant-read thermometer), 6 to 7 minutes for rare medium-rare (125 degrees), 7 to 8 minutes for medium medium-rare (130 degrees), or 8 to 9 minutes for medium (135 to 140 degrees). Transfer steaks to cutting board and let rest 5 minutes. Following illustrations below, cut strip and tenderloin pieces off bones and slice crosswise about 1/2 inch thick. Arrange slices on platter, drizzle with olive oil, and serve immediately with lemon wedges.
To cook the bulgur, boil 2 cups water. Add the bulgur, reduce the heat to low and cover. After 5 minutes, turn the heat off. Let the bulgur sit for 25 more minutes, covered, or until the bulgur has absorbed all the water. Fluff with a fork and let cool for 20 minutes. In a small bowl, combine the shallot, vinegar, Cajun spice blend, smoked paprika, salt and pepper. Stir to combine. Mix in the canola oil. Taste the dressing and adjust seasonings if desired. Bring 1/2 cup of water to a boil in a small pot and simmer the corn for about 3 minutes. Drain. Combine the bulgur and the corn in a large bowl with the kidney beans, green pepper, celery, and parsley. Pour the dressing on the bulgur mixture and mix well. Serve cold or at room temperature.
For the octopus: Cut the head off the octopus. Combine the tentacles, parsley, olive oil, oregano, thyme, shallots and garlic in a cast-iron pot over medium-high heat. Cover and gradually bring the mixture to a boil. You don't need to add any liquid to the pot because the octopus will release its own braising liquid. Once it comes to a boil, reduce the heat to medium-low and simmer for 1 hour. Remove the octopus from the heat and let cool in the braising liquid. On a large piece of plastic wrap, lay the tentacles top to tail. Season with salt and cracked pepper. Tightly roll up (it should look like a long sausage). Use more plastic wrap to secure the octopus, if necessary. Refrigerate for at least 4 hours (or overnight) to set. For the potato salad: Combine the gherkins, capers, oil, mustard, vinegar, potatoes, shallots, chiles, chives and parsley in a large bowl. Season with salt and pepper. To serve, unwrap the octopus and thinly slice. Divide the octopus among plates, drizzle with olive oil and garnish with lemon zest and celery leaves. Serve the potato salad alongside. Cook's Note: The octopus head can be reserved and then sliced and eaten with the rest of the dish.
Put everything in the container of your blender and whiz. Or, let the kids put in a big jar and shake. Chill at least 2 hours before using; you may have to re-shake.
In large skillet, cook ground beef over medium-high heat until thoroughly cooked, stirring frequently. Drain. Spray 4 to 5-quart slow cooker with nonstick cooking spray. Spread 3/4 cup of the tomato pasta sauce in bottom of sprayed slow cooker. Stir remaining tomato pasta sauce and tomato sauce into ground beef. Layer 3 lasagna noodles over sauce in slow cooker, breaking noodles as necessary. Top with 1/3 of the Alfredo pasta sauce, spreading evenly. Sprinkle with 1 cup of the mozzarella cheese. Top with 1/3 of the ground beef mixture, spreading evenly. Repeat layering twice, using 2 lasagna noodles in last layer. Sprinkle Parmesan cheese over top. Cover; cook on Low setting 3-1/2 to 4-1/2 hours. If desired, cut into wedges to serve.
Clean chicken and rub with salt. Combine olive oil and garlic and marinate chicken for at least 2 hours. Place chicken on the grill and roast slowly. Delicious!
mix all ingredients well, except the 7-Up, then freeze for at least 12-14 hours or until frozen. Then serve in punch bowl. Pour cherry 7UP in until slushy. (If your punch bowl is smaller, feel free to split in half- this makes a lot of punch).
Use a 4-quart slow cooker. Pour the broth into your crockpot, and add butter and onion. Stir in frozen corn, garlic, butter, cayenne, and the crabmeat (make sure you pick through canned crab--shells often occur!) Cover and cook on low for 8 hours, high for 4 hours, or until the onion is cooked through and translucent. If you'd like a thicker broth, pulse a few times with an immersible blender, or scoop out a cup or so and blend in a traditional stand blender, then stir it back inches Add half and half or cream. Stir well, and ladle into bowls or bread bowls, and garnish with avocado slices.
Cook lasagna in salted boiling water until tender and set aside. Cook meat, onion, mushrooms, oregano and salt in the 1/2 cup water until brown. Add into the meat tomato sauce and tomato paste. Beat eggs and add all of the cheeses. Layer meat, noodles, meat, noodles, cheese, meat, noodles and meat. Place remaining cheese on top. Bake at 350 degrees for 30 to 40 minutes.
Combine butter and crumbs; press onto parchment paper-lined 9x13-inch baking pan. Pour sweetened condensed milk evenly over crumbs. Sprinkle with candies, then coconut and nuts; press down firmly. Bake at 350F for 25-30 minutes or unitl lightly browned. Cool. Remove paper and cut into bars. NOTE: Bake at 325F for glass pans.
Remove casings from sausage and fry in large pot with ground beef. Add minced onion, garlic and the chopped peppers and cook until browned. Add remaining ingredients, simmer and serve.
Heat oil on medium heat in a saucepan and add chopped onion and minced garlic. Cook until tender and slightly golden. Add rice, stir fry for about one minute. Stir in remaining ingredients. Bring to a boil, cover and simmer over low heat for about 20 minutes, or until the liquid is absorbed. Allow to sit undisturbed for 5 minutes. Fluff with a fork and serve garnished with cilantro leaves if using.
Pierce potatoes several times with fork. Place on microwavable paper towel in microwave oven. Microwave on High 10 to 12 minutes or until tender, turning potatoes over and rearranging halfway through cooking. Let stand in microwave oven 5 minutes. Meanwhile in 10-inch nonstick skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain if necessary. Stir in 1/2 cup salsa and the chili powder. Cut potatoes in half lengthwise; place 2 halves on each plate. Spoon mixture evenly over potatoes. Sprinkle 1/4 cup cheese over each serving. Serve with sour cream and additional salsa.
Combine broth, soy sauce, ginger and pepper; set aside. Mix cornstarch and water; set aside. Heat oil in wok or large skillet. Add onion and stir fry 2 minute; push away from heat. Add chicken and stir fry 2 to 3 minutes; push away from heat. Add broccoli matchsticks, mushrooms; stir fry 2 minutes. Add water chestnuts, combining with all cooked ingredients, and stir fry 1 minute. Add chicken broth mixture; heat until bubbly. Slowly stir in cornstarch mixture; heat and stir until thickened and smooth. Gently stir until all foods are well coated with sauce. Serve over rice.
Preheat oven to 400°F Coat a 1 1/2-quart casserole with cooking spray. Place the margarine or canola oil in a saucepan over med-high heat. Add the onion and cook until it is transparent, about 2 minutes. Add the flour and whisk until well blended. Whisk in the broth vigorously until all the flour lumps are gone. Bring the liquid to a boil and let it thicken slightly, about 2 minutes. Scrape this souffle base into a mixing bowl. Stir in the egg yolks and add the mustard, dill, tomato, carrot and ham. Mix together well. In a clean bowl, beat the egg whites until they hold a soft peak. Gently fold them into the base just until no white remains. Quickly but gently transfer the mixture to the prepared casserole. Bake in the oven until set, about 50 minutes. Serve immediately.
Mix everything together in a small bowl. Rub on roast or chops. After rubbing the rub on the meat, Refrigerate the meat until ready to cook.
fillet the skirt steaks into thin flat pieces. lay steaks flat onto large cookie sheet. Pour wine or sherry, and lemon juice over steaks. Heavily season each side with all the seasoning, then rub the seasoning into surface of the steaks. Remove steaks to large baggies, and chill for 2-3 days before bbq. (put the squeezed lemons into each bag) bbq 5 minutes each side, remove to hot platter. Serve with re-fried beans, guacamole, and spanish rice.
Brown meat on all sides in hot oil. Drain off any excess fat. Stir in gravy, tomatoes, 57 sauce, garlic, bay leaves, thyme and pepper. Bring to boiling; reduce heat. Cover; simmer for 1 hour. Add carrots and onions; simmer 20 minutes more. Stir in mushrooms. Simmer 15 minutes more or until meat and vegetables are tender. Remove bay leaf; discard. Season to taste. Sprinkle with parsley.
Combine all ingredients except yogurt in large bowl. Gently stir in vanilla yogurt. Cover and chill one hour before serving. Suggestion: Try other fruits in addition. Suggestion: Try other flavors of yogurt (strawberry is really tasty!).
Combine the 1/2 c sugar and water in a saucepan and heat until it begins to simmer; simmer for 5 minutes, stirring occasionally. While the sugar and water are simmering, put the cake on the serving platter and make holes 1" apart all through the cake with a wooden skewer. Remove the syrup made with the sugar and water from the heat and add in the rum. Stir well to combine and slowly pour the hot syrup over the cake. Chill the cake for 2 hours. Whip the heavy whipping cream and the 2 T sugar until stiff peaks form; stir in the vanilla extract. Frost the top and sides of the cooled cake. Coarsely chop the toffee and sprinkle on top of the cake to garnish. Chill from 2 - 12 hours before serving. Note: you may substitute brandy or 2-4 T frozen orange juice concentrate, thawed, for the rum.
Preheat oven to 350°F. Place chocolate in a small glass bowl; microwave on high for 1 minute or until almost melted, stirring until smooth. Set aside to cool to room temperature. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through red pepper); stir with a whisk. Combine sugar and butter in a large bowl; beat with a mixture at medium speed until well blended (about 5 minutes). Add egg; beat well. Add cooled chocolate and vanilla; beat just until blended. Add flour mixture; beat just until blended. Drop bough by level tablespoons 2 inches apart on baking sheets coated with cooking spray (or lined with parchment paper). Bake for 10 minutes or until almost set. Remove from oven; cool on pans 2 minutes or until set. Remove from pans; cool completely on a wire rack.
Mix eggs with salt, pepper, nutmeg, and milk. Melt butter. Cook in smaller saute pan with lid cause they want it to be tall. Add bell peppers; saute. Add mushrooms saute. Add eggs; stir once. Add spinach. Cover with lid ajar. Cook on low. Cook until semi solid (you dont have to do this step). Serve like pizza with rye toast.
Preheat oven to 375°F Grease two large shallow baking pans; set aside. In a small bowl, combine egg product and milk. In a shallow dish, combine Parmesan cheese, bread crumbs, oregano, paprika, and pepper. Dip chicken pieces into egg product mixture; coat with crumb mixture. Arrange chicken pieces in prepared baking pans, making sure pieces don't touch. Drizzle chicken pieces with melted butter. Bake for 45 to 55 minutes or until chicken is tender and no longer pink (170°F for breasts; 180°F for thighs and drumsticks). Do not turn chicken pieces during baking. Immediately transfer chicken to a covered container; serve within 1 hour. (Or cover and chill chicken; transport in an insulated container with ice packs.) If desired, sprinkle with fresh oregano.
Place the Meal Maker Assembly with Shredder Disc on Base. Lock on Slicer/Shredder Cover, placing a very large bowl underneath spout. Turn on Bullet ExpressTM and add lettuce, cabbages, cucumber, and carrots through Feed Tube. Remove Slicer/Shredder Cover. Flip Shredder Disc over to Slicer Disc side. Lock on Slicer/Shredder Cover. Turn on Bullet ExpressTM and put tomatoes and radishes through Feed Tube.
Preheat oven to 350 degrees Fahrenheit. Cook egg noodles according to package directions (for fine noodles, boil 3-4 minutes) and drain. Mix all ingredients together except for paprika. Pour mixture in 2 quart casserole dish lightly sprayed with cooking oil. Bake, uncovered, for 25-30 minutes and sprinkle with paprika before serving.
In a large sauce pan. add the vinegar, garlic, red pepper flakes, broth, soy sauce, and ginger. Bring to a slight boil. Add shrimp and fresh or frozen but thawed broccoli florets. Take some of the excess sauce and pour into a bowl (about 3 tbsp sauce and add 1 tbsp cornstarch). Whisk and return to pan. Bring to full boil and stir constantly. As soon as thickening begins, remove from heat and serve over white rice. You may also use one of them premade Asian vegetable medleys in this recipe and pour sauce over it. Can be used for beef, chicken or pork as well.
Preheat the oven to 275°F. Season half the beef with salt and pepper, and then dredge in the flour. Shake off excess flour. Add olive oil to a large dutch oven over medium-high heat and brown beef cubes. Using a slotted spoon transfer the beef to a plate. Repeat with the remaining beef. De glaze pan with 1 cup of broth then pour all back into broth container. Melt the butter over medium-high heat; add the onions and cook, stirring until lightly browned. Add the garlic and cook, stirring, until fragrant about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute. Return the beef to the pot and add the broth and wine, and bring to a simmer. Stir in Dijon mustard and add bay leaves. Season to taste with salt and pepper. Cover and transfer to the oven. Stew the meat until tender, about 1-1/2 hours. Remove from the oven and skim the fat from the cooking liquid. Add the potatoes, carrots, celery, and the tomatoes with juice, and bring to a simmer. Stew uncovered, on top of stove, skim and stir occasionally, until liquid has thickened and the beef and vegetables are tender, about 1 hour. Remove the bay leaves, season to taste and serve.
Bring chicken broth to a boil in soup pot. Add 1/2 teaspoon salt & mix. Combine water and cornstarch; stir into boiling broth. Stir a small amount of hot broth into slightly beaten egg. Add egg mixture into hot broth slowly, stirring all the time. Cook until clear and slightly thickened, stirring constantly. Garnish with scallion.
Slice potato into 1/4" rounds. In a large pot, add two tablespoons canola oil, the saffron water, and sprinkle with salt. Slightly shake the pot to mix the liquid. Add the potatoes and sprinkle each with a little salt. Add your rice. Cook on high for 10 minutes. Lower the temperature to low, place a towel over the top of the pot, cover, and steam for one hour.
Slice corn from cobs; set aside. In a bowl, mix together the butter and honey; add in flour and egg yolks; stir to blend until smooth. Add in milk, stir to blend. Stir in corn, salt, and pepper; set aside. Whip egg whites until stiff peaks form; fold into corn mixture. Transfer mixture to a greased 1 1/2 quart casserole dish. Bake in a 350° oven for 45 minutes.
Preheat oven to 325 degrees. Grease and flour an 8x5x3 inch loaf pan. Cream butter until smooth. Add corn oil, baby food, and eggs. Mix until smooth. Mix dry ingredients into beef mixture until batter is smooth. Crumble beef jerky and fold into batter. Pour batter into loaf pan. Bake 1 hour and 10 minutes. cool on wire rack 15 minutes. Ice with plain yogurt or cottage cheese. Store uneaten cake in refrigerator.
1. Heat the oil in a large pot over medium heat. 2. Add the carrots, parsnip, onion, and celery and cook until soft, about 5 minutes. 3. Add the bay leaves and season with salt and pepper, to taste. 4. Add broth, turn up the heat, bring to a boil. 5. Add the veggie chicken chunks, return to a boil, then reduce heat to medium. 6. Add noodles and simmer until the noodles are tender, about 8 minutes. 7. Remove from heat. 8. Add parsley and dill, stir, remove the bay leaves and serve. 9. (Add water or more broth to reach desired thickness.).
In a large saucepan, heat oil over medium low heat, add onion, peppers, garlic and cook, stirring occasionally, until onion softens, about 10 minutes. Reduce heat to low, cover and cook 10 minutes more, stirring occasionally. Add potato, tomato, wine, broth if using, bay leaves, peppercorns, and saffron; bring to a simmer, cover, and cook until potato is just tender, about 20 minutes. Arrange fish cubes over onion mixture, then layer on shrimp, then mussels and clams; cover, cook until shells open, about 6 to 8 minutes (discard any shells that do not open). Ladle stew into serving bowl and garnish with cilantro. Meanwhile, prepare the garlic toasts by rubbing the cut side of the garlic over the toast; serve with stew.
Bring the canner full of water to a boil. Cut an X on the bottom of each peach and blanch them in the canning water for 30 to 45 seconds, then drop them into ice water to chill. Slip the skins off when they are cool enough to handle. Make a syrup by heating the sugar and water together in a sauce pan, stirring to dissolve the sugar, and bring to a gentle simmer. Cut each peeled peach into quarters, remove the pits, and pack them into the warm pint jars, overlapping them to fit. I get seven peach quarters in each jar, plus one leftover quarter I can eat. Add 1/4 Cup brandy to each jar of peaches. Add hot syrup to each jar, leaving 1/2 inch head space. Move a knife around in each jar to release any bubbles, then top off with more syrup if necessary. You will probably have extra syrup, but save it for sweetening other products or fruit mixtures. Process filled jars in a boiling water bath for 25 minutes (sea level). Let the jars rest for at least a week to develop best flavor.
Heat olive oil in a deep skillet; saute celery, green pepper, onion, and garlic until soft. Add bay leaf, thyme, and crushed red pepper to the vegetables and saute for a minute or so. Add wine, clam juice, tomatoes, 1/4 cup water and lemon juice. Bring to a boil. Drop to a simmer, cover and cook for 30 minutes. Give it a stir every so often and add the additional 1/4 cup water if the sauce looks too thick. Add fish filets and clams. Cover and cook for 5 minutes or until fish flakes easily with a fork and the clams pop open. Add shrimp and scallops. Simmer uncovered until cooked through, approximately 3 minutes. Season with salt and pepper to taste. Garnish with fresh parsley and serve with toasted baguette.
Mix the marinade ingredients together in a blender. Except the fish, as we're not making cat food. Pour the marinade into a big zip top bag with the fish and let it sit for about 30 minutes at the most. In a food processor, combine all of the slaw ingredients except the cabbage. Spin it up until you have a smoothish dressing. Pour the slaw dressing over the cabbage and toss to combine. Let it chill in the fridge until dinner is ready. Normally I would make any coleslaw a day ahead of time, but for this, I still want a good crunch to the cabbage. Mix the Masa, the salt and 1 cup of the water in a bowl by hand. Only add enough of the remaining water tot he dough so it is workable enough to form a golf ball sized ball that can be flattened out without it crumbling apart. Divide the dough into 16 equally sized balls. Break out your tortilla press and flatten each dough ball into a small round. Or if you're like me, break out the tortilla press, then break the press after the third tortilla and resort to parchment paper, a heavy pan with a smooth bottom and a rolling pin. Cook the tortillas on a med-high hot dry pan or an electric griddle for about 1 minute per side. You'll have to eyeball the time depending on how hot your "med-high" is. I followed Alton Browns tip on keeping my tortillas hot and ready by wrapping them in a tea towel sitting on a heating pad. Yes, I am that much of a geek that I have a heating pad in the kitchen. Get a large non stick pan heated over medium ready with half the oil. Place your fish in the pan, careful not to crowd the pan, and cook for about 2-3 minutes per side. This is really up to you and how "done" you like your fish and also the type and thickness of the fish you're cooking. I look for just opaque in the center. Extract the first batch and cover with foil while the second batch cooks. I like the two tortilla shingle method myself with the fish on the bottom and the slaw on top. You can throw some diced tomatoes on top or maybe a squeeze of lime if you think it's necessary. I like to keep it simple.
Heat oven to 350. In large skillet, in butter, cook eggs until lightly scrambled. Set aside to cool slightly. In a large bowl combine the sausage, onion, green pepper, and garlic. Add the baking mix and shredded cheese. Using clean hands, knead mixture until well blended. Stir cooked eggs into sausage mixture and combine until blended. Spread mixture into a greased 9x13 pan. Bake at 350 for 30 minutes or until sausage is cooked through and the top is golden brown. Cut into squares and serve with salsa on the side if desired.
Place 1 cup of sugar in a heavy pan. Stir sugar at low heat until it is liquid and light golden brown. Pour caramelized sugar evenly into six warm custard cups. Set cups aside. Place milk and cinnamon stick in a medium sized saucepan. Scald milk at medium heat and allow to cool. Beat eggs until foamy. Gradually add remaining sugar to eggs and beat well. Gradually add scalded milk to egg mixture, stirring until sugar dissolves. Add vanilla. Pour mixture into caramel lined cups. Place cups in a pan of hot water and baked in a 350 degrees F oven for 1 hour and 10 minutes.
Cut the kernels off the ears. Heat a large skillet over medium-high heat, add the bacon, and fry till crisp. Drain on paper towels and crumble. In the drippings in the pan, saute the corn kernels until lightly browned. Add the butter and heat until melted. Stir in the flour until smooth and gradually stir in the evaporated milk. Stir in the crumbled bacon and cover and cook and cook until the sauce is thickened, about 10 minutes.
Mince 3 cloves of garlic, and put in food processor with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with with fresh cracked black pepper. Place in a food processor and pulse a few times until ingredients areblended. Do not overprocess! Refrigerate until ready to use. Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until golden but be careful not to burn! Remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Put bread cubes on a cookie sheet and place in a 250 degree oven for 5-10 minutes. Be careful not to overtoast the croutons. Place lettuce in a large bowl. Toss with dressing, freshly grated parmesan cheese and croutons.