HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add chicken broth, water and mushroom in a saucepan and bring to a broil. Add ground pork - crumble pork into small pieces with the back of a wooden spoon as you stir then add carrots and Lipton onion mushroom soup mix stir and let simmer in medium heat for 3 to 5 minutes. Add tofu, red banana pepper, parsley, fish sauce, garlic, ginger and ground pepper, stir and simmer for 2 to 3 minutes. Add scallion and sesame oil. Serve hot.
Preheat oven to 350. Brown pork chops in a hot skillet sprayed with cooking spray-- approximately two minutes per side. Transfer the pork to a large casserole dish. Spray the same skillet with cooking spray, add the peppers and onions, and cook until tender. Add all the remaining ingredients and cook, stirring often, for about five minutes or until heated through. Pour the corn/tomato mixture from the skillet over the pork chops. Cover with foil, and bake for 45-50 minutes or until pork is cooked through.
using a 13x9 or 9x9 deep casserole (with cover) oil bottom,. layer onions, then dry noodles. pour soup evenly over noodles and add water (should just come to top of noodles. layer peas then sweet potato slices. dot with butter, remaining olive oil. sprinkle parmesan cheese on top. cover and bake 350 for 45 minutes for 13x9 and as much as one hour for deeper dish. There should be just enough liquid left without it being soupy.
To make the cake: Put margarine (or butter), water and cocoa in a large pan and bring to a boil. Remove from heat and add the rest of the batter ingredients. Mix with electric mixer until smooth. Pour into an 11 x 16 x 1.5-inch jelly roll pan. Bake at 350° for 25 minutes. (or until it springs back to the touch). To make the frosting: Bring margarine (or butter), cocoa, and milk to a boil. Remove from heat and stir in confectioners' sugar and nuts. Add vanilla. Pour on cake while cake is still hot.
Drain the beans. Put them in a large pot, add water to cover by 2 inches, and bring to a boil. Skim off any foam, lower the heat to a simmer, and add the olive oil, saffron, pimenton, garlic, ham hock, and bacon. Simmer for 1 hour, adding more water as necessary to keep the beans covered. Add the chorizo, morcilla, and onion and simmer for another 2 hours, or until the beans are very soft; add water as necessary to keep the beans and meats covered. Remove from the heat, remove the meats, and let cool slightly. Remove the meat from the ham hock and shred it into bite-sized pieces. Cut the bacon into 1-inch chunks and cut the sausages into thick slices. Discard the garlic and onion, ladle the beans into bowls, and nestle the various meats in the beans.
Dredge ribs in flour. Melt margarine in dutch oven and brown ribs on all sides. Remove from pan and drain. Saute onion and garlic til tender. Combine other ingredients and add. Return ribs to pan. Cover and simmer for 2 1/2 hours, longer if necessary.
In a blender, combine orange juice, olive oil, garlic cloves, oregano, cumin, salt, orange zest and pepper; blend until smooth. Pour marinade over flank steak and let sit, uncovered, at room temperature while you light or preheat grill, about 30 minuts. Or you can cover and refrigerate steak for several hours or overnight. When ready to cook, brush off any excess marinade solids from steak and grill over high heat, turning once, until done to taste, about 3 minutes a side for rare. Let meat rest a few minutes; slice in thin slices across the grain to serve.
Pour bacon grease into the pan and bring the heat up to Medium. Add shallots and onions to grease and cook slowly until they start to look burnt and stick to the bottom of the pan. Add cider to pan and reduce volume by 1/2 or more while stirring with a whisk. This will break up the shallots and turn very thick after a few minutes. Add oil and butter (I also add whatever I skim off the top of the chicken I boil for this). When oil and butter are hot, begin stirring in the flour, 1 tablespoon every 2 minutes until you go through the whole cup. I use a wire whisk for this and stir the whole time -- watching the smell so the flour doesn't burn (if you burn a roux, you need to start over or your gumbo will taste gross.) This takes about half an hour. When the roux is ready (all flour is incorporated with the grease), add the green pepper, onion and celery and 1-2 cups of broth. Cook this while stirring for about 10 minutes until the vegetables start to cook. Add stock, 1 cup at a time until the Gumbo is as watery as you like it. Bring this up to a slow boil, reduce the heat and cover it. Let it cook this way for about 15 minutes. Add sausage, cover again and cook another 10 minutes. Add the chicken and okra, turn the heat all the way down to low and cook 20 minutes. Serve with additional file, over rice with soda crackers.
Melt the coconut oil in the microwave in a large bowl. Add the rest of the ingredients and mix thoroughly. Spread out on a baking sheet in one layer. Bake in a 350 degree oven for 10-15 minutes, stirring halfway. Remove from the oven and let it rest so it will get crunchy. Serving size is 1/3 C.
Mix the first six ingredients together. Spread evenly on prepared dough or Boboli, top with toppings and bake according to dough's directions.
Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12-15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on high for 3-5 minutes.) Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.
Preheat oven to 400°F Line a jellyroll pan with parchment paper. Place ground beef, bacon, and sweet onion in a large, deep skillet and saute until bacon has rendered its fat and onions are translucent. Break up chunks of ground beef as you are saute-ing, Add red bell pepper and garlic to the ground beef. Cook an additional 2 minutes. Remove from heat and stir in oregano, basil, green onions, and ketchup. Add salt and pepper to taste. Let cool to room temperature. Place one sheet of puff pastry between two sheets of plastic wrap and gently roll out to a rectangle about 12 inches by 10 inches. Remove the top piece of plastic wrap. Spread half of the ground beef mixture on puff pastry, leaving 1 inch clear on each of the four sides. Sprinkle with half of the Cheddar cheese. Use the bottom piece of the plastic wrap to help you roll the puff pastry and filling lengthwise into a log. Use the egg white as glue to seal the roll. Gently press both ends closed. Using the plastic wrap, lift the roll onto the prepared jellyroll pan and place seam-side down. Repeat process with the remaining sheet of puff pastry. Brush the tops of the bacon cheeseburger puff rolls with egg white and bake for 20 to 25 minutes until golden brown. Let rest for 10 minutes, then slice each roll on the diagonal into 4 pieces to serve.
Rub the salt, pepper and garlic powder into the ribs and carefully arrange on the rack to allow good circulation of the smoke. Place smoker in medium heat and smoke-cook for 45 minutes per pound. The smoking stage can be done in advance and refrigerated until just before serving. To finish, brush lightly with BBQ sauce and place on a cookie sheet into a 450° oven, watching and turning twice to crisp, or on an outdoor grill for 15 minutes. Serve with remainder of BBQ sauce on the side. The ribs will turn out tender with lots of flavor.
Heat oil in saute pan. Saute veal very quickly until seared on both sides. Drain oil, leave veal in pan. Add butter and garlic, saute 30 sec. Add remaining ingredients; simmer until sauce reaches desired consistency. (If sauce is thin, remove meat while reducing sauce and return to pan when sauce is ready) Garnish and serve immediately.
Preheat oven to 400 degrees. Place 1 layer of tortilla chips into bottom of your baking dish or skillet. Top with half of the pulled pork and half of the cheese. Drizzle with 2 tablespoons BBQ sauce. Top with a second layer of chips and continue layering with the remaining pulled pork, cheese and drizzle with remaining BBQ sauce. Bake for 5-10 minutes, until cheese is melted and bubbling. Top with cole slaw and serve immediately.
Preheat oven to 400 degrees. Spray oven proof casserole dish with non stick spray. Remove sausage links from casings, the casings are not used, so throw them out. Cut sausage into 1/2" pieces and cook over medium high heat in skillet, until well browned. Make sure there is NO pink left in the meat. Slice zucchini and mushrooms. Cut pepper into 1/4" strips. Remove meat from skillet, drain. Before adding 1 cup of the Alfredo Sauce wipe the pan out thoroughly with paper towels, it should be dry, then bring the Alfredo Sauce to a boil. Stir in sausage and vegetables. Pour mixture into large casserole dish, mounding a bit in the center. TOPPING. In a bowl whisk remaining Alfredo sauce, milk and eggs. Add pressed garlic, 1 teaspoon of the Italian seasoning mix, and salt. Cut crusts off the bread, and dip bread into egg mixture, coating lightly. Place the bread, slightly overlapped around the edge of the casserole dish on top of the meat mixture, leaving the middle open. Place drained tomatoes into a bowl, add remaining Italian seasoning. Carefully, spoon mixture into opening of casserole, sprinkle with Parmesan cheese. Bake for 25 - 30 minutes, or till edges of the bread are deep golden brown.
Preheat oven to 350 degrees. Cream butter and sugar together, then add eggs one at a time, mixing thoroughly after each egg. Stir in jalapenos, corn and cheeses. Mix well. Blend dry ingredients in a bowl flour, cornmeal, baking powder and salt. Add dry ingredients mixture to butter/sugar mixture, mix well and refrigerate for 10 minutes. Spray metal mini-muffin pans well with baking non stick spray(baking/flour). Fill muffin 3/4ths full. Put into preheated oven @ 300 degrees. Bake for 1 hour. Remove and place on stove top for 15 minutes. Knock out onto a towel. Garnish with fine diced cilantro. Serve with chips.
Finely chop 2 cloves of garlic. Wash pepper, remove seeds, Slice and dice red pepper, not too big, not too small. Mix with olive oil and vinegar. I like to use immediately.
Pop out yolks into a bowl and mash with all the ingredients except the paprika. Spoon back into the white egg halves, sprinkle with paprika and chill.
Heat oil in a large skillet or wok. Add the garlic and saute until fragrant. Add the onion, ginger, jalapeno, and ginger, and saute until the onions have softened. Add bagoong and stir to combine. Add coconut milk and bring to the boil, then add jackfruit and stir to combine. Add salt and pepper to taste. Reduce heat and simmer until liquid is reduced and thick. Taste and adjust seasoning. Add shrimp and stir to combine. Simmer only a few minutes more, until shrimp is heated through. Serve! Goes really well with rice to soak up all the delicious sauce. * NOTES * You can use 1-2 inches of ginger, depending how much you like ginger. If you don't like big pieces of ginger, you can grate or microplane it. * I listed 1 jalapeno because that's easy to get, and gives a mild hotness. If you prefer, use 2-3 Thai bird chiles; you can leave them whole, or deseed and chop finely. If you leave them whole, get green ones so people can see them! * Bagoong is a Filipino shrimp paste, that comes in jars. Buy "bagoong guisado", regular, not hot. Use 1-2 Tbsp, according to taste. If you can't find bagoong, use fish sauce, or even a shrimp bouillon cube. * I use regular coconut milk. I don't know if light might separate. * Be sure to get the green jackfruit in brine, not the ripe jackfruit in syrup. The green jackfruit cans I bought were 20 oz undrained, 10 oz drained. You can eat everything in the can. I cut into smaller pieces. * I used peeled and deveined shrimp, size 25-30#. * Instead of shrimp you can use pork. Use 1/2 lb, cut into small pieces, and add after the onions. * Season gently with salt and pepper -- the bagoong is salty and the chile will add spiciness. *.
Melt white chocolate and peanut butter together in a double boiler. Add remaining ingredients and mix well. Drop by tablesponfuls onto parchment lined cookie sheets and let cool.
PREHEAT oven to 350°F. COMBINE flour, baking soda and salt in medium bowl; stir. COMBINE butter, brown sugar and granulated sugar in large mixer bowl until combined. Stir in peanut butter. Stir in egg and vanilla extract. Gradually stir in flour mixture. Stir in morsels and peanuts. Using a level tablespoon, roll the dough into balls; place on ungreased baking sheets spacing about 2 inches apart. Flatten slightly with a fork. BAKE for 8 to 10 minutes or until edges are set but centers are still soft (they will look underdone). Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.
Cut meat into jar-length chunks. Bake or roast meat until well browned but not done. Meat may also be browned in a small amount of fat. Add 1/2 teaspoons salt to each pint, 1 teaspoons salt to each quart, if desired. Pack hot meat into hot jars, leaving 1-inch headspace. Ladle hot broth (recipe below) over meat, leaving 1-inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes, at 10 pounds pressure in a steam-pressure canner. Recipe for Broth for canning meat: Remove meat from cooking pan. Add 1 cup boiling water or broth for each 1 to 2 tbls. fat in the pan. Boil 2 to 3 minutes. Do not thicken!
Preheat the oven to 375 degrees F. Cut the tomatoes in half, horizontally. Seed by gently squeezing the tomato halves. Use a small spoon to gently hollow out the inside of the tomatoes, being careful not to puncture the outer shell. Reserve the pulp. Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, optional garlic, and pepper and mix gently to combine. Place the tomato halves in a buttered casserole dish, and fill with the bread crumb mixture. Drizzle the top of the tomatoes with olive oil. Bake until the tops are browned, about 20 minutes.
Preheat oven to 350. Oil and flour a 9x5x3-inch loaf pan. Using an electric mixer, cream the shortening and sugar. With the mixer running on medium speed, add the eggs one at a time. Add the bananas and mix well. Add the baking soda, salt, flour, nuts and cinnamon and mix thoroughly. The dough will be sticky. Pour the dough into the prepared pan and bake about one hour or until the center is brown and set. Keep an eye on this as most people find that it cooks sooner, while others say it took a bit longer.
Cook noodles according to pkg directions drain. Stir beaten eggs into noodles. Combine cottage cheese, sugar raisins, sour cream. Pour mixture in greased baking dish (8X8). Combine bread crumbs and butter and sprinkle on noodle mixture. . Bake 350 degrees for 1 hour.
Freeze meat 1 hour to firm (makes slicing easier); slice into very thin strips. Combine remaining ingredients; pour over steak. Marinate 2 hours or more. Thread meat on 4 skewers. Broil or Grill about 4 inches from heat until desired doneness (5-10 minutes), brushing with marinade and turning once. Heat remaining marinade; thicken if desired. Serve with meat and rice.
crack eggs into a medium size bowl and add cream of tartar. Put butter in a small pan and heat it up to medium-medium high. Meanwhile, use whisk and beat eggs with the bowl at an angle for about 2 minutes. This gets the air into the eggs and make them fluffy. (Yes, your arm will get a little tired, but the finished product will be worth it.) Don't over whip. I was told this would break up the proteins AND make your arms tired. :P. When butter starts to bubble and sizzle, add eggs to the pan. Let the eggs cook, undisturbed, until it starts to set (or forms a cooked bottom layer). Move cooked eggs to the middle of the pan with a spatula so the uncooked eggs can spill over to ends of the pan. When eggs are still pretty runny but almost all cooked, salt and pepper them to taste, then flip them to cook until desired. Some people like them a little runny, while others like them cooked all the way. Enjoy!
Combine carrots and 6 cups water in the dutch oven. Bring to a boil over medium high heat; reduce heat to low and simmer 20 minutes or until crisp tender. Drain carrots and keep warm. Cook balsamic vinegar in a small saucepan over medium high heat for 4 to 5 minutes or until liquid is reduced by half. Stir in brown sugar and butter until smooth. Pour vinegar mixture over warm carrots, toss to coat. Stir in thyme, tarragon and salt and pepper. Serve immediately.
Melt marshmallows in double boiler. Dissolve Jello in boiling water. Add cream cheese, melted marshmallows, and stir well. Let stand until thickened. Add crushed pineapple and juice. Fold in whipped cream. Set until firm.
Combine ingredients and heat in pan until garlic just begins to sizzle. Remove from heat. Store in jar or plastic bottle. Mine keeps fine in the cupboard.
Mix all ingredients together until crumbly. Press into bottom and sides of 9 inch pie plate,
Brush with egg yolk. Bake in 350°F (180°C) oven about 15 minutes until lightly browned. Cool and fill.
In a serving bowl combine the butter, walnut oil, parsley and chives. Set aside. Trim brussel sprouts. Bring a pot of water to a boil over high heat. Add sprouts and cook for 10 minutes or until tender. Drain. Return sprouts to pan over low heat. Cook briefly, stirring until all water has evaporated. Transfer sprouts to serving bowl, seasoning with salt and pepper. Toss until butter melts and sprouts are coated with seasoning.
Preheat oven to 425F. Grease 12 muffin tins. Mix dry ingredients (sugar, flour, baking powder, salt) in a large bowl. Mix wet ingredients (milk, egg, oil/butter, lemon zest) in a medium bowl. Make a"well" in your dry ingredients and pour in your wet ingredients until just mixed. Overmixing will make your muffins tough. You may want to undermix it a bit and finish your mixing with the next step when you add the pomegranate/ginger. Fold in pomegranate seeds and ginger. Spoon into greased muffin tins. Sprinkle tops with sugar, which will caramelize in the oven and make a lovely sugary top. Bake for 10-15 minutes until puffed and golden and a toothpick inserted into the center of a muffin comes out clean. Let cool for 5-10 minutes in the tin, then remove and cool on a cookie rack, or serve. You may use mini-muffin tins or jumbo muffin tins, but the cook time will vary. Muffins tend to need to be watched carefully, regardless. Another possibility might be to mix some powdered ginger (a small amount, it is strong) with your sugar topping.
In a small sauce pan, heat vinegar, jam, mustard, olive oil and salt. cool. In a large bowl, mix coleslaw mix, pecans and craisins. When dressing is cool, pour over coleslaw and stir well. Let sit 1 hour and stir again.
Remove skin from fish & sprinkle with lemon juice. Melt butter in a pan, add curry powder & flour & stir for a few minutes. Slowly stir in the milk and cook stirring for 1/2 minute. Stir in mayonnaise, salt, pepper & sour cream, simmer for one minutes & add parsley, set aside until needed. Cut fish into bite sized pieces & coat with seasoned flour, dip into egg which has been combined with water and coat with breadcrumbs. Deep fry fish in hot oil until golden & tender, drain & serve with sauce which has been reheated.
In a small sauce pan on low to med heat bring to a low boil and blend well. Server with steamed veggies or what ever suites your fancy.
Add the sake and mirin to a heavy bottomed pot and bring to a boil for about 10-15 minutes to burn off the alcohol. Next, turn down the heat and stir in the sugar and miso. Cook until it turns a pale caramel color. Remove from heat and allow it to cool completely. To prepare the fish, it first needs to be defrosted. Once that's done, rinse in cold running water and then pat dry with a clean paper towel. Place into a Ziploc(R) bag. I add the miso marinade and then let this sit in the refrigerator for 48-72 hours. **72 hours later** Remove your filet from the Ziploc(R) bag. Add about a tablespoon of vegetable oil to a skillet which is on medium-low heat. Add your fish to the pan. Cook for about 4-5 minutes, turn then cook for another 4-5 minutes, you're ready to serve. Serve with hot rice and maybe some tsukimono, salad greens and miso soup. NOTE: My friend's comment: If you bake the fish in a foil lined container ......... no mess; works in a toaster oven too. If you like that the skin to be crispy, bake until turns black. You can also do this on a grill by wrapping the fish in tin foil, but to make skin crispy you have to fry it after taking it off the grill.
Mix .7 oz packet of salad dressing mix with sour cream. (The recipe builder changes the size of the packet to 2/3 oz., which I can't fix.). Chill for at least two hours (I have served it when chilled less time, but the longer you chill it the more time it has for the flavors to meld.). Serve with fresh cut up vegetables. I like to serve it with broccoli, sweet red peppers, green peppers, carrots, celery, grape tomatoes. You get the idea! :-).
Place chicken breast pieces in a bowl. Pour in enough olive oil to completely cover pieces, squeeze the lemon over them, and then add the garlic, oregano, basil, rosemary, salt, and a couple of twists of cracked pepper. Cover and refrigerate overnight. Assemble kebabs, and grill until chicken is no longer pink, about 10-15 minutes depending on your grill. Don't overcook them, though.
In a large bowl, cream butter until light and fluffy. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each one. Sift together flour, baking soda and baking powder; stir dry ingredients into creamed mixture alternately with vanilla and sour cream. Do not over beat. Pour batter into a greased and floured 10 inch tube pan, and bake at 350 degrees for 1 hour and 30 minutes. Do not open oven door during baking time. Test the cake for doneness. It should be lightly browned, and a cake tester inserted in centre should come out clean. If cake isn't done, bake for another 15 minutes. Test again. Let cake cool in the pan for 15 minutes, then turn onto a wire rack to cool completely. Combine glaze ingredients and paint on cake with a pastry brush. (As I tend to make more glaze than called for I simply spoon it on the cake and let in drizzle down the top).
Pick 2 lg. brown bags full of dandelions, or buy 3 lbs., as they shrink a lot during cooking. Wash dandelions well 2-3 times in changes of water, to remove bugs and dirt. Inspect leaves and stems as you go, to make sure they. arent wilted or rotted or anything, and break off any that are. Add about 6" of water to a lg. pot. Add cut up pieces of salt pork into the water. Once washed well, add the greens to the pot. Add 1 teaspoons salt. on top of the greens. Cook on high until water comes to a boil, then turn down to medium heat. Let greens cook, until reduced, and tender. Make sure salt pork is cooked through, at least 45-50 minutes. Drain well, and serve with butter, vinegar, salt, and pepper. Note: Preparation time varies, depending on how dirty the dandelions are and how well you clean them.
Note: be sure to rinse collards thoroughly before using. Remove any thick stems and tear or chop leaves into strips. Cook bacon in a skillet until the fat renders and bacon becomes translucent. Place bacon, with its drippings, into the bottom of the crock pot. Add the greens, ham hock, salt, pepper, and water into crock pot. Cover and cook on low for 6 hours or on high for 3 hours. Remove ham hock, discard skin and shred meat, returning meat to crock pot. Serve greens with minced onion, vinegar and Tabasco, if desired.