HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute chopped onions and garlic in a dutch oven (mine is cast iron) with a little olive oil spray or Pam until the garlic begins to brown. Be careful because the garlic can burn easily. Add ground beef and brown thoroughly. Drain any remaining oil from beef/onion blend after browning. Season with Seasoning Salt and Tony's to your preference and add in 1 Tb of Worscestershire Sauce. Add both cans of cream of mushroom soup, stir and let simmer on low heat partially covered for about 15 minutes. The mixture will be thick, however condensation from the top of the lid can be mixed in or you can make it thinner by adding a little water or even milk if you prefer a thinner consistancy. After simmering, turn up heat slightly and stir in the light sour cream. Let cook for an additional 5-10 minutes stirring periodically. Serve hot over whole wheat egg noodles.
In bowl, stir together both flours and all but 2 tablespoons of the cornmeal. Add wheat bran,brown sugar, baking soda and salt. In large bowl, stir together buttermilk, butter, honey and eggs; stir in flour mixture. Scrape into parchment paper-lined 8x4-inch loaf pan; sprinkle with remaining cornmeal. Bake in 350F oven until cake tester inserted in center comes out clean, about 50 minutes. Let cool in pan on rack for 10 minutes. Remove from pan and cool on rack.
Put 2 oz. ( 1/4 bar) cream cheese in coffee cup and microwave for 30 seconds. Stir. Add one egg, 1 teaspoon vanilla extract, 1 packet of Splenda sweetener. Mix all vigorously with a spoon or fork until blended. Microwave for 45 seconds until a custard consistency. It will sort of rise. Remove from microwave put a pat of butter on top and sprinkle with cinnamon ( no sugar ) Enjoy!
Combine first 5 ingredients in a bowl, small crock or heavy-duty plastic container; stir to dissolve the salt and sugar. Add cold water and apple juice, then chill completely in the refrigerator. Add pork of choice(see note above in discription). Weight with a plate if necessary to keep the meat completely submerged. Refrigerate 3 days for pork loin, 1 to 2 days for chops and 12 hours for tenderloin. Stir the brine each day and turn the pork occasionally. ROAST - In an uncovered, shallow pan at 350°F Loin Roast, Bone-in or Boneless* 2-5 pounds for 20 per pound Shoulder Roast (Butt)** 3-6 pounds for 30 per pound Tenderloin (roast at 425-450° F) --. 20 - 30 GRILL - over direct heat Chops, Bone-in or Boneless 3/4 inch 8-10 minutes Thick Chop 1 1/2 inches 12-16 minutes. Tenderloin 1 - 1 1/2 lbs. 15-25 minutes. SAUTEING - with a small amount of olive oil over medium-high heat in an uncovered pan Cutlets, Bone-in or Boneless 1/4 inch 3-4 minutes. Chops, Bone-in or Boneless 3/4 inch 7-8 minutes.
Preheat oven to 375 degrees. Pierce potatoes with fork. Place potatoes directly on oven rack. Bake until potatoes are tender, about 1 hour 15 minutes. Transfer to baking sheet; cool 5 minutes. Halve each potato lengthwise. Scoop flesh from potatoes, leaving 1/4-inch-thick shell; place flesh in large mixing bowl. Add crumbled Roquefort cheese and sour cream to potato flesh; mash until smooth. Season mixture with salt and pepper. Spoon potato mixture into 8 potato shells, mounding slightly and dividing equally (reserve remaining 4 potato shells for another use). Place potatoes on baking sheet. Sprinkle Parmesan cheese over potatoes. Dot with butter. (Can be made 1 day ahead. Cover and refrigerate.). Preheat oven to 400 degrees. Bake potatoes until heated through and beginning to brown on top, about 25 minutes. Sprinkle parsley over potatoes and serve.
Melt margarine and saute' chopped onion, add chicken cubes. Pour into casserole; stir in the grated cheddar cheese, Ro-Tel tomatoes, and soup. Sprinkle crumbled chips on top. Bake at 325 degrees for 20 minutes or until hot and bubbly. In a word, E-A-S-Y!
Rinse and then soak the dried shiitake in warm water for about 20-30 minutes, or until they've become soft and pliable. Do the same for the dried shrimp. Remove mushroom from water, squeeze dry, and reserve the water to add flavor to the rice. Remove the stems, they're too tough. Slice mushroom thinly. Drain shrimp from water, reserve water to add to rice later. While you wait for the little fungi to soften up, get a wok and heat it up. No oil will be necessary because the fat content in the sausages (whoops, forgot to mention that. But if it gets too dried, add about 1 tablespoon of olive oil But we're talking comfort food here, afterall...) will all come out during cooking. Quickly fry for 2-3 minutes, then add the dried shrimp and toss it about until you smell all the great aromas and much of the oil from the sausage has come out. Tip the sausage pieces and shrimp into a dish, taking care to leave most of the oil behind in the wok, and put aside. Heat up the wok again and add the glutinous rice. This part is a bit like the beginnings of a risotto. In an ideal world, the glutinous rice would be cooked in this way throughout, in the wok, until the rice has completely cooked through. But we don't have time, so my mom taught me this method of par-cooking the glutinous rice before adding it to the rice cooker with the medium grain rice. Keep stirring the rice until all the grains are coated in the sausage oil. Heat the reserved shrimp and mushroom water until nearly boiling, if using, if not heat up 2 cups of water. Then add small ladles of liquid in at a time, letting the rice absorb all the liquid before adding the next bunch. Do this for about 10 minutes until the rice looks fluffy and the mixture thickens. You may use mor less water than 2 cups. Rinse your medium grain rice in the rice cooker and fill with water to 2cm above the rice. Add your par-cooked glutinous rice, the reserved sausage and shrimps. Slice the mushrooms and add those in, too, along with any of the water they were soaking inches. Add soy sauce. Mix well. If needed, top up with water so there is 2cm of liquid above the rice again. Turn on the rice cooker and leave to bubble away happily.... When the rice is ready, remove the lid and give it a big stir, loosening the rice. This ensures that it's all nice and fluffy. Drizzle with a bit of sesame oil. Mix well and serve in a large, thick bowl. Sprinkle over the chopped spring onions. And as with most comfort foods, it tastes even better the next day.
Place rack in middle of oven and preheat oven to 375 degrees. To make the crust: Combine flour, confectioners sugar, salt and butter in food processor or medium bowl. Pulse about 30 times or work butter in with pastry blender until butter is size of small peas. Sprinkle mixture evenly into ungreased 9x13 baking pan. Using your hands, press mixture into bottom of pan about 1/2 inch up sides of pan. Bake crust for 10-12 minutes or until firm and barely starting to brown. To make filling: Melt jam in small saucepan over medium heat until just thinned out and liquefied. In medium bowl, gently mix the raspberries with enough flour until fully coated and then set aside. To make topping: Combine butter, flour and brown sugar in processor or medium bowl and pulse or work butter in with fingers until mixture begins to come together and starts to move away from sides of the bowl. Set aside. When the crust is done, remove from oven. Use back of spoon or pastry brush to spread jam evenly over the hot crust. Sprinkle the floured berries and any remaining flour in the bowl evenly over the jam. Using your hands, sprinkle the topping evenly over the berries breaking up any large clumps. Bake for 25-30 minutes or until the berries are bubbling and topping is brown. Remove from oven and cool completely before cutting into squares.
Prep all ingredients. This comes together quickly so it is nice to be fully prepped. Heat oil in medium sized pot over medium-high heat. Add garlic, ginger, chili paste, and lemon grass. Saute for 3 to 4 minutes to bring out flavor. (It'll smell really yummy at this point!). Add mushrooms and chicken and stir to coat for about 2 minutes. Don't brown them, you just want to let them soak in some of the flavor. Add the chicken stock and water and bring to a boil. Add the noodles and cook for 5 minutes or until chicken is cooked through. Stir in cilantro, oyster Sauce, lime juice, green onions, and red pepper. Let stand for a few minutes then discard lemon grass. Serve with siracha, lime wedges, and oyster sauce.
Preheat oven to 350 degrees. In a large mixing bowl, sift together all dry ingredients. Add milk and water and mix well. Cut parchment paper into two 12 x 16 pieces. Lay one piece of parchment on a flat surface and scoop half of the dough onto the center. Flatten dough by hand and cover entire parchment with clear plastic wrap. Roll out the dough over the plastic wrap. The goal is to make the dough extremely thin with areas of near transparency. You may notice that you are in effect making one huge bran flake at this point. Remove the plastic wrap and place the dough (on the parchment) onto a 14 x 16 flat sheet pan. Cook for 10 minutes checking often after 5 minutes. A dough this thin will burn easily if left in too long. The resulting product after cooking will be a leathery thin cracker (crunchy at the edges). Remove from oven and allow to cool completely. Repeat the rolling and cooking process with the other half of your dough. Reduce oven temperature to 275 degrees. After both huge bran flakes have completely cooled -- rip and crack them into the sized flakes you are most familiar with (about 3/4 of an inch). Place all flakes on a large cookie sheet and cook at the reduced temperature for 20 minutes -- stirring the and flipping the flakes every five minutes. Remove the pan from the oven and allow flakes to cool completely. Serve with milk and fresh fruit. Stores well in a sealed container for up to two weeks. For Vegan use only the soy milk.
Mix soup, paprika and pepper. Arrange potatoes in a lightly greased crock pot in overlapping rows. Sprinkle with cheese. Spoon soup mixture over cheese. Cover and cook on high for 3 to 4 hours, until potatoes are tender. Keep warm for serving.
Place fully ripened and cleaned fruit into a saucepan and add 2 cups of water. Cook the mixture slowly over a medium heat till the fruit softens. When cooked through, remove from heat and pass mixture through a fine sieve or strainer to remove the skins and seeds. Measure the pulp mixture and place into a saucepan with 1 cup sugar for each cup of pulp. Mix well and bring to a boil. Hold the boil for 15 minutes while stirring constantly. Skim off the foam and pour into hot sterile jelly jars and seal while hot.
To Serve cold. Mix all ingredients together in large bowl and chill 1 hour. Serve on Lettuce Leaves. To Serve Hot. Mix all together and place in casserole. Bake 350 degrees for 30 minutes or until heated through. Serve with parmessan toast or bread of choice.
Pour all ingredients into large zipper freezer bag and shake well. Serve in little zipper baggies for on the go or anywhere.
Combine sifted flour with baking soda and baking powder. In a separate bowl, lightly beat egg and add milk. Make a well in the centre of the flour mixture and pour in egg and milk. Stir with a whisk until smooth and thick. Spoon a tablespoon of mixture into a lightly greased, non-stick frying pan. Cook over a medium heat for 3 minutes, until bubbles appear on the surface. Turn and cook for 1 minute. Repeat with remaining batter and set aside to cool completely. Combine sour cream, mustard and horseradish. Stir in chives and season with pepper. Spoon onto cooled pancakes and top with slices of smoked salmon. Garnish with extra chives and serve.
In a bowl, combine crumbled eggs, bacon, cheese, and yogurt. Serve on Breakfast Bread of your choice. Wrap in waxed paper and take it to go.
In a small bowl add shrimp, 2 cloves of minced garlic, lemon zest, 1/2 T of oil, salt and pepper. Mix all together, and set aside to marinate for 15 minutes. Bring a pot of water to a boil, add tomatoes. Boil for 2 minutes, then remove from water, run under cold water, until tomatoes are cooled, then peel the skin and chop. Set aside. In a skillet, heat 1 T oil, Add in Shrimp, cook only 3-5 minutes, until shrimp is pink. Remove and set aside. In the skillet, there will be residue from the shrimp. Heat back up, add the other 2 cloves of minced garlic, and pepper flakes, once there is an aromatic smell, add the tomatoes, Italian spice, and oregano. Turn the heat down to Med Low, and cook the tomatoes slowly for about 10-15 minutes. Once they have broken down a bit, add the spinach on top of the tomatoes, and cover with a lid. Let it cook for 5-10 minutes on Medium Low. Once the spinach has wilted, mix into the tomatoes, add the lemon juice,and a little salt. Serve over your pasta, and add shrimp. A sprinkle of parm is good to add on top.
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and place the bacon in an even layer on the baking sheet. Bake until crisp, turning once halfway through, about 20 minutes. Remove the baking sheet from the oven and transfer the bacon to a towel-lined plate. When cool enough to handle, roughly chop the bacon and set aside. Reserve 1/2 cup bacon for garnish. In a large bowl, toss to combine the hash brown potatoes, parmesan cheese, 1/3 cup grated cheddar cheese, salt and pepper. Spread the hash browns in an even layer on the parchment paper with the bacon grease. Bake until the hash browns are lightly crisp, about 20 minutes. In a large bowl, whisk to combine the eggs, milk, salt and pepper. Fold in the chopped bacon, 1 cup shredded cheddar cheese and spinach. Pour into the hash brown crust and spread to make even. Top with 2/3 cup shredded cheddar cheese and place in oven. Bake until eggs are puffed and cooked through, about 25-30 minutes. Top with reserved chopped bacon, scallions and drizzle with hot sauce to serve.
In a food processor, finely chop the walnuts and garlic. Add cilantro, parsley, salt and pepper and process until finely chopped. With processor running, slowly add the oil to create a smoothe puree. Place chicken in large, resealable bag plastic bag, add the marinade and seal tightly. Make sure marinade is evenly distributed on all the chicken tenders. Refrigerate for 2 hours. Remove chicken from bag and thread on skewers. Grill over direct high heat for about 6 to 8 mins, turning over once. Serve warm with lime wedges.
Dressing. Whisk first 6 ingredients in small bowl. Season dressing with coarse salt and freshly ground pepper. Salad. Place tomatoes and shallots in large bowl. Add oil and lemon juice; sprinkle with coarse salt and freshly ground pepper and toss. Divide among 6 plates. Drizzle with dressing. Sprinkle with blue cheese, green onions, and parsley.
Cream butter. Add sugar gradually. Add eggs one at a time alternately with orange juice. Add flour that has been sifted with soda and baking powder, a little bit at a time. Should be a soft dough. Shape as desired and brush with egg and milk mixture. Traditional Greek cookies are 2 small strands of dough twisted together and brushed with egg-milk mixture and sprinkled with sesame seed. Use greased cookie sheet. Bake at 375 degrees to 400 degrees for 10 to 12 minutes.
In a large bowl, blend together the spinach, ricotta, ham, Parmesan, tarragon, egg yolks, salt and pepper to taste. Place one sheet of phyllo on your work surface, covering the remaining phyllo with a damp tea towel to prevent it from drying out. Brush the sheet lightly with butter; lay a second sheet over top and brush with butter. Using a ruler and sharp knife, cut the pastry crosswise into 3-1/2-inch wide strips. Spoon rounded tablespoons of filling about one inch from the end of each strip. Fold one corner of the phyllo over the filling so the bottom edge of the phyllo meets the side edge to form a triangle. Continue folding the triangle sideways and upward until the end of the phyllo strip is reached. Press the edges firmly together. Repeat with the remaining phyllo sheets and filling. Place the triangles on lightly greased baking sheets; brush with butter. Bake in a 375 degree F oven for 15-20 minutes or until puffed and golden.
Preheat the grill for medium high heat. In a large bowl, combine turkey, feta cheese, olives, oregano,oil, and pepper. Mix together, and form into patties. Lightly oil the grate. Place patties on the grill. Cook for 10 to 12 minutes, turning halfway through. Suggested toppings roasted red pepper, spinach, cucumber sauce, sun ripened tomatoes.
mix eggs and pepper parsley and chives. in pan heat butter until melted. add eggs. cook until almost set. alternate ham slices with tomatoes. on half of omelet. flip over top and sprinkle with cheese cover for a minute while cheese melts. slide onto plate.
Marinade. Place all the marinating ingredients in a large shallow bowl and stir well. Next add the sirloin steak slices to the marinade, cover the bowl and place in the fridge to marinate 8 to 24 hours. When ready to assemble your sandwich take the marinated meat out of the fridge and set on counter until needed. The meat should be at room temperature before frying it. Vegetable Topping. In a large pot saute the cabbage, garlic, salt and pepper in the sesame oil for 3 to 5 minutes. Next add the vegetable broth, vinegar and miring and braise on medium low heat for 10 to 15 minutes, until tender. Taste and season with additional salt and pepper if desired. Keep warm till needed. Assembling Sandwich. Remove the steak from the marinade, reserving marinade in a small covered pot. Place the pot on medium high heat and boil for 10 minutes, watching that it doesn't boil dry. Simmer on lowest heat until needed. Panfry the steak slices on high heat in vegetable oil until lightly browned, remove from pan and put back in boiled marinade and simmer on lowest heat. Lightly toast and butter the Kaiser rolls; add the sliced steak and top with cabbage. Best when served warm.
Remove any skin and cut the fish into one inch cubes. Heat the oil in a heavy casserole or skillet and add the onion, leeks, garlic, red and green peppers and the saffron and cook over medium heat until softened. Add the wine, tomatoes, water, thyme, bay leaf, anise seed, pepper flakes and salt and pepper and bring to a boil. Simmer for ten minutes. Add the fish and the mussels, stir gently and simmer for 5 minutes. Remove thyme sprig and bay leaf and taste for seasoning. If any mussels are unopened, cook for a bit longer. Sprinkle with basil (or parsley) and serve.
Cut hard-boiled eggs lengthwise in half. Scoop the yolks into medium bowl and mash with fork. Add mayo, green onion and curry powder and mix well. Season mixture to taste with salt and pepper. You can either spoon the mix into the egg halves or like I did, pipe them with a star tip for a very nice presentation. Can be made 8 hours ahead, kept covered and refrigerated.
Marinade chicken in teriyaki sauce, sugar, cornstarch, water, and vegetable oil for 30 minutes. Cook chicken in a skillet over medium high heat until done. Chop lettuce, carrot, cucumber, and scallions. Toss with enough catalina dressing to lightly coat vegetables. Warm tortillas in the microwave. Roll chicken and vegetables in tortillas, and serve.
Trim and quarter the cabbage and wash it well. Bring a large pan of water to the boil and throw in the cabbage. While it is cooking, cut the bacon into small pieces and fry in the butter in a hot frying pan. When it is tender, after about 10 minutes, drain the cabbage thoroughly, cut it into shreds with a knife and press lightly to strain off the water. Place it in a mound on a warm deep dish and throw the bacon and its hot fat over the top. Season with salt and pepper and a pinch of allspice and serve large helpings.
In a mixing bowl, gently toss the bananas with egg to moisten, then lightly roll the bananas in the breadcrumbs. In a large skillet, melt the butter over medium heat. When the foam goes away, add the bananas and fry on all sides until golden. Season with salt and serve hot.
Mix the brown sugar and the shortening together until creamy. Add the baking soda to the boiling water and add the water to the molasses. Combine the molasses mixture to the creamed mixture. In a seperate bowl, combine the spices to the flour. Sift the flour into the molasses mixture. Add the beaten eggs to the batter and stir well. The batter will be quite thin. Pour batter into a large baking pan and bake at 350 degrees for about 30 minutes. Raisins, and or, Candied fruit may be added and a chocolate frosting adds to the goodness. From my own note I like to add sifted powdered sugar to the top when it is cooled down some. It adds for a nice sweeteness to the gingerbread.
Chop bacon into small pieces. Fry until crisp, drain and place on paper towel. COOL well, break into bite size pieces. Mix together mayonnaise and Cheese Whiz, mustard mix until well blended, add cooled bacon. Split kaiser buns in half and spread mixture on top, place on baking sheet and place under broiler for 2-3 minutes or until browned and bubbly.
Combine chopped orange slices and 1/4 cup flour in a medium bowl, tossing to coat candy; set aside. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugars and apple sauce, beating well. Add egg whites, milk, and vanilla; beat well. Combine 2 cups flour and next 4 ingredients; gradually add to butter mixture, beating well. Stir in candy mixture, oats, and coconut. Drop dough by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 375 for 10 minutes or until lightly browned. Cool slightly on baking sheet; remove to wire rack to cool completely.
Saute (stir fry)Onions, celery, and Chilies until onions are translucent. Remove from frying pan, set aside to drain on paper towels. Brown Kielbasa. Mix all ingredients in a crock pot set on low. Cook for 6 Hours. Serve over just about anything you can think of, Noodles,Rice, Toast or Croutons,Hashbrowns or Mashed Potatoes,Cous cous, I think you get the idea.
In a skillet, cook the meat until brown, crushing it as you turn it over. Drain. While the meat is cooking, get a large pot and fill with water. Cook lasagna noodles 4 at a time for 10 minutes. After 10 min, remove each noodle and place on wax paper, making layers of 4 each. Put meat in large bowl, add half of tomato sauce. Crush garlic in a press, and add it to mixture. Add Italian seasoning. Beat the egg in another large bowl, then add the entire container of ricotta. Add about 2 handfuls of Parmesan cheese, or until the mixture has texture. Stir well. In a lasagna pan, put a layer of tomato sauce on the bottom. Add 4 lasagna noodles on top of that. Put another layer of sauce on top of them. Add a layer meat/tomato sauce mixture on top of the noodles. Add a layer of cheese/egg mixture on top of the meat. Add 4 more lasagna noodles on top, following with a layer of sauce. Repeat steps 7-9 until you have 3 layers of noodles. Add a layer of sauce on the top layer of noodles. Sprinkle mozzarella to cover. Bake at 375 degrees for 30 min., covered. If you would like to bake the next day, cover and put in refrigerator. When ready to cook, preheat oven to 375 degrees and bake covered for 30 minutes. Uncover, bake an additional 10-15 minutes.
Combine all batter ingredients in a mixing bowl. Cut the fillets into desired sized pieces. Dust fillets with flour. Dip the fillets in the batter. Fry fillets in deep fryer at 375 degrees with at least 2 inches of vegetable oil until golden brown. Don't crowd the fillets while frying. Drain fillets on paper towels or brown paper bags from the grocery store. Serve with french fries, tarter sauce, cocktail sauce, malt vinegar and cole slaw or cucumber salad (see Zaar recipe 211355).
While the pasta is boiling away atop the stove, make the sauce -- it takes less than five minutes. Empty sardines into a pan atop the stove. Heat at medium. Crush the sardines into a sauce. Add in whole plum tomatoes and crush them into the sauce. Add oil and garlic. Boil up, add in spices to taste. Serve atop the pasta.