HumbleIntelligence/food-ner-1-Million huggingface dataset:
Note: Regular chicken can be substituted for more flavor impact! Preheat large saucepan on top of stove. Chop onions into one inch bite size pieces. Add 2 tablespoons margarine or cooking oil. Add the pepper flakes to release the heat into the margarine or oil. After about two minutes, making sure the pepper flakes do not burn, add onions and saute until the onions are either translucent or lightly browned. Add chicken breasts and cook with lid on saucepan for 20 minutes. Note: Remember to keep on medium heat and check periodically to make sure the hot sauce doesn't evaporate or burn. If you need to add more hot sauce that is fine. Or if you would rather substitute water instead of more hot sauce that is fine also.
1. cook dry pasta in boiling water with a dash of salt, cook until al dente 2. Add oil, saute garlic and onion in a dutch oven until onions are tender. 3. Add broth, carrot, celery, green pepper, red pepper, tomatoes, and beans and bring to boil. 4. Once brought to a boil, reduce heat to a simmer, and add cook pasta. Cover and let simmer for 30 minutes and then serve.
Heat a saute pan on medium heat. Pour in the olive oil. Stir the tomato paste gently into the oil. It may not completely mix just yet. (Don't get the heat too high). Add the cream and stir into the tomato mixture. Heat it gently so that it almost starts to simmer. At this point it is done. Add the crushed garlic and fresh ground pepper. Serve immediately over or in your pasta, and garnish with lots of fresh chopped basil.
Combine all ingredients in mixing bowl. I also usually add a pinch of Gluccomannan. Use a good gelantin such as Great Lakes for health benefits. Store in airtight container.
Preheat oven to 350°F. Grease and flour a 9x13 baking pan and set aside. Prepare cake mix according to directions on the box and pour into prepared 9x13 pan. Mix remaining ingredients until sugar and cornstarch are dissolved. Pour or gently spoon cherry mixture over batter. Bake for 50-60 minutes. Serve topped with whipped cream or vanilla ice cream.
Mix all ingredients in a medium sized bowl. Use a cookie baller or spoon to drop onto a greased cookie sheet (I just spray with Pam). Bake at 450 degrees for 8 to 10 minutes.
Pour tomato sauce into a small saucepan over medium heat. Add spices and stir. In a cup, combine warm water with flour until it forms a paste, then gradually add to tomato mixture while stirring. Let simmer for 10 minutes, to thicken. Cool the sauce then spoon over enchiladas or layered tortillas and cheese, then prepare according to enchilada recipe directions (usually, heat in 425 degree oven for about 15 minutes). Muy bueno!
Mix first 7 ingredients together to make the dough. Roll out in an oblong strip. Spread with apples. Roll up and slice into rolls. Make syrup by mixing 1-1/2 cup sugar, boiling water and cinnamon. Put syrup in pan, lay dough slices over. Bake at 350* for 45 minutes.
Pre-marinate the grilled and sliced chicken breast in a small amount of Caesar dressing prior to assembly. Cut pizza dough into a 6 oz. piece. Roll out or press dough into a 7- x 5-inch rectangle. Spread Caesar dressing on dough piece. Add marinated chicken to dough piece, along the 5-inch border. Cover chicken with mozzarella, green onion and chopped bacon. Pull the 5-inch border over the ingredients and roll tightly. Do not fold the ends inches The bake will continue to grow in length as you roll it out. Finished bake should be approximately 11 x 2 inches. Brush top of bake with Caesar dressing, and dredge in shredded Parmesan. Bake until an internal temperature of 165°F is reached. I have estimated the time to make this,cause I still haven't tried to make it yet.
Brown the sausage slices in a skillet for a few minutes to brown each side. Add the first 11 ingredients to the crock pot (sausage through garlic salt). Cook on medium setting for 8 hours. Taste and adjust seasonings, then add uncooked Minute Rice, cooked chicken or seafood, and a shake of red pepper flakes or cayenne to taste, stirring well. Let cook another 30 minutes. Serve in bowls over a scoop of cooked white rice and garnished with file powder- or just serve in bowls as is, as a soup.
Melt butter in a large skillet on the stove. Add green onions and garlic, sautee for about 1-2 minutes. Add pork chops, cook 4-6 minutes on each side.
Grease crock pot. Put in bread cubes and apples. Mix lightly. In large bowl, stir together sugar and spices. Add eggs and mix well. Blend in milk. Stir in liquor. Lightly mix pecans with bread and apples. Pour edd mixture over bread. Drizzle with butter. Cover and cook on low about 4-4 1/2 hours. Let stand, covered for about 15 minutes. Serve with vanilla ice cream and caramel sauce.
Mix together dry ingredients. Rub liberally all over the ribs on both sides. (For more flavor penetration, pull off membrane from the bone side of ribs). Cover with plastic wrap or vacuum seal bag and place in the refrigerator overnight. Heat smoker/cooker to at least 250°F and keep between 250-300°F. Pour 2 cups of the apple juice in water pan to steam the ribs with. Add soaked hardwood chips or smoking wood of your choice to the smoker. Amount of smoke is up to you. After about 3 hours, internal temperature of the meat should be around 170°F In order to make the meat a bit more tender, wrap the ribs in foil and spray or drizzle some remaining apple juice on the ribs, closing the foil around them until desired tenderness is achieved. Don't drown the ribs in juice but moisten them, about another hour or so. If sauce is desired, mop it on the ribs the last 30 minutes or so of cooking.
Slice tamales in half crosswise and arrange in bottom of greased crock-pot. Sprinkle chopped onion over tamales. Add corn. Mix tomato sauce and chili powder; pour into crock-pot. Top with shredded cheese and sprinkle with sliced ripe olives. Cover and cook on Low setting for 5 to 7 hours or on High setting for 2 hours. Double recipe for 5-quart crock-pot.
In a tall bowl beat egg whites with the pinch of salt until nearly stiff (soft peaks). Add the sugar in a steady stream while continuing to beat. Beat until thick and glossy. Fold in the ground nuts using a rubber spatula or a tabelspoon. Drop macaroons by tbs onto a paper-lined cookie sheet leaving some space in between as they will spread. Bake in the preheated oven at 150°C/300°F for about 20 minutes or until set, but still softish in the centre. Leave on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy! :). Note: These cookies keep some 2-3 weeks in cookie tins, but they will harden over time and then turn soft again.
Cook potatoes, leave whole or slice thinkly, drain. Combine remaining ingredients in skillet, add potatoes and heat gently for 5 minutes.
Mix together ham, potatoes, bell pepper, onion, and 1 cup of cheese; spread into a 13x9 baking pan. Stir together milk, Bisquick, salt, and eggs until blended; pour over potato mixture. Sprinkle with remaining 1 cup of cheese. Cover and regrigerate at least 4 hours,but no longer than 24. Bake at 375 degrees for 30-35 minutes, until light golden brown around the edges and cheese is melted. Let stand 10 minutes before serving.
A very versatile seasoning blend. Use this as a base seasoning, and build upon it in your dish. Some versions of Creole seasoning blend contain salt -- I don't do that, because I like to control salt content separately. If you insist on this blend being salty, a la Tony Chachere's "when it's salty enough, it's perfectly seasoned!" rationale, start with 2 tablespoons salt in the blend, increasing up to 4 tablespoons depending on your sodium tolerance level. Combine in food processor and pulse until well-blended, or mix thoroughly in a large bowl. The recipe doubles or triples well. Give lots of it away as gifts to your family and friends.
Dilute the broth using the juice from the red beets instead of water. Put aside the beets for other uses. Add 1 cup water. Cook the borscht for 5 minutes. Season. Add wine.
Mix sugar and cocoa together in saucepan. Stir in milk. Add butter. Cook over low heat and stir until butter melts. Continue to cook over low heat until mixture comes to a rapid boil. Cook 3 minutes more. Remove from heat. Add vanilla. Place pan in cold water and continue to stir until it begins to thicken. Pour over 9 x 13 cake in which holes have been punched with a toothpick, fork or skewer.
Spray 13X9 inch glass baking dish with nonstick cooking spray. Cook sausage in large skillet until no longer pink. Drain. In large bowl, combine potatoes, onions, mushrooms, olives, 1 Tbls basil and 2 cups cheese. Add cooked sausage; mix lightly. Spoon evenly into prepared baking dish. Sprinkle with remaining cheese. Beat eggs in large bowl. Add milk and 1/2 tsp salt; beat well. Pour over potato mixture in baking dish. Spray a sheet of foil with nonstick cooking spray. Cover baking dish with sprayed foil; refrigerate 8 hours or overnight. To serve, heat oven to 350F. Bake, covered, for 45 minutes. Uncover; bake an additional 20-25 minutes or until center is set. Let stand 10 minutes before serving. While casserole is baking, make topping by heating oil over medium heat. Add garlic; cook and stir 1 minute. Add tomatoes and 1/3 tsp salt; cook about 5 minutes or until tomatoes are tender, stirring occasionally. Stir in 2 Tbls basil. Spoon warm topping over individual servings of casserole.
Mix together the 5 spices, set aside. Trim the silver skin and any excess fat from the tenderloin and pat dry. Rub the spice mixture over the surface of the meat. The heat level can be regulated by how heavily the rub is applied. If the entire amount is used it will have just a little heat to it, but it is tempered somewhat by the sour cream in the gravy. Spread the flour on a piece of waxed paper or a plate and gently dredge the seasoned meat. Heat the oil in a skillet over medium-high heat, add the tenderloin and brown the meat on one side, 2-3 minutes. Turn the meat over, add more oil if desired, and add the diced onions and the minced garlic alongside the meat, stirring them occasionally. When the meat is browned (it won't be cooked through), add the diced chiles over and around the meat and pour in the chicken broth. Cover, and reduce heat to a simmer. Cook for 15-20 minutes, then check for doneness with the meat thermometer, when it reaches 140-145 degrees internally remove the meat to a platter. Let meat stand 10 minutes before slicing. Meanwhile, stir in the sour cream to the mixture remaining in the skillet until incorporated, to complete the gravy. If the gravy is too thick, stir in the water to thin. Serve gravy over meat, rice or pasta, as desired. Enjoy.
Cream all together. Store in refrigerator or freezer. Serve hot over baked potatoes.
Heat oven to 325 deg F/160 deg Celsius. Slice the bread neatly into generous slices, but DO NOT SLICE THROUGH. Mix well together in a bowl: the butter, olive oil (use a fruity one), finely chopped and crushed garlic, and parsley. Add a good pinch seasoned salt, if you want to. It's not necessary and can be left out. Without breaking the bottom crust, spread the butter mixture on the slices. (Depending on size of bread you might have to use more butter-olive oil-garlic-parsley). Push the bread together into its original shape, and wrap it securely in foil. Bake in the preheated oven for about 20 minutes, but long enough for the garlic butter to melt and penetrate. Open the foil, turn off the oven, and let the top of the bread crisp a little. Serve with grilled meats or with a hearty chowder-type soup. Can also be served with a salad for lunch.
MEATLOAF: Mix all the ingredients together. Shape into a loaf in a large greased baking dish. Bake 400 degree oven for 1 hour, basing occasionally with pan juices. SAUCE: In a saucepan, on the stove, mix the ingredients for the sauce. Bring to a medium boil and simmer for about 3-5 minutes. Serve warm at the table.
Blend flour, sugar and salt in processor. Add shortening and butter and cut in using on/off turns until mixture resembles coarse meal. Transfer mixture to bowl. Mix 6 tablespoons ice water and vinegar in small bowl; pour over flour mixture. Stir with fork until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into 2 balls; flatten each into disk. Wrap each in plastic and chill 30 minutes. (Can be prepared ahead and refrigerated up to 2 days or frozen up to 1 month. If frozen, thaw overnight in refrigerator. Soften slightly at room temperature before using). Zelly Bell I'd say you have a way more modern oven than I do, thank goodness, and you should "tailor" this recipe to what what works for you and your oven, as I imagine most ovens are newer than mine, which I'm just used to mine now, and can even bake good cookies from scratch with it now. This recipe is simply a good easy pie crust easy enough for a beginner in even a not user-friendly oven. Please Do NOT be intimidated at making your own pie crust, it's not that much work and way worth it. It's more enjoyable when they compliment you to say, "I made it from scratch". Bottom line it's worth trying. If I can make a good pie crust you can too.
Cream sugar and oleo, add additional ingredients and mix until blended. Bake at 425 degrees for 20 minutes in a muffin pan.
In a blender, puree 2 cans of black beans and set aside. Under medium heat, saute onion and garlic for about five minutes In a medium size pot. Add salt, pepper& splash of dry sherry. Add puree black beans, 2 cans of whole beans, cumin, chili powder, bay leaves, cilantro and more salt and pepper if needed. Lower heat and let simmer for 10 minutes.
Add the first 4 ingredients to a cocktail shaker filled with 3/4 cup ice; shake vigorously. Pour into a chilled cocktail glass. For frozen version: add first 4 ingredients to a blender with 3/4 cup ice; blend until smooth; pour into a chilled cocktail glass. Garnish with a lime wedge and cherry.
Step by step. Prepare rice according to package instructions. Blanch (slightly steam) the broccoli. It should still be fairly crisp. In a small bowl, prepare the sauce by whisking together 1 tablespoon of cornstarch and the water first, then add the chicken broth, garlic, ginger, honey, soy sauce and pepper flakes. Adjust the pepper flakes to your taste. I used only 1/2 tablespoon so my kids could eat it. Heat the vegetable oil in a large skillet or wok over medium high heat. In another small bowl, mix the remaining 3 tablespoons of cornstarch, salt and pepper. Throw the chicken pieces into the cornstarch mixture and toss to coat. Working in batches, brown the chicken in the oil. Once all the chicken is browned, put it all back into the skillet. Add the broccoli and the sauce. Cook over for a few minutes more until the chicken is cooked through and the sauce is thickened. Serve the chicken and broccoli mixture over rice. Garnish with green onion and sesame seeds if desired.
Spray the bottom of a 10 inch tube pan or bundt pan with a non-stick vegetable spray and dust with flour. Arrange mango cubes in the bottom of the pan. Blend together rum, water, eggs, butter, and pureed mango. Add cake mix and beat at medium speed for 4 minutes. Pour batter into prepared pan and bake at 375°F for 45 minutes, or until a toothpick inserted into the cake comes out clean. Cool cake 20 minutes in the pan. Loosen and remove from pan onto serving plate.
In a 2-quart dish, combine the lime peel, lime juice, 1 teaspoon of the oil, ginger, five-spice powder, and sugar substitute. Add the salmon and turn to coat. Cover and refrigerate for 30 minutes. In a 3-quart microwavable dish, combine spinach, garlic, and remaining 1 teaspoon oil, tossing gently. Cover with plastic wrap and microwave for 2 minutes, or until the spinach has wilted. Drain and keep warm. Lightly oil a grill rack. Preheat the grill to medium-high. Remove the salmon from the marinade and place on the grill rack. Brush the salmon with additional marinade. Close the grill cover and cook for 4 minutes. Open the grill cover, turn the salmon, and brush with marinade. Close the cover and cook for 4 minutes longer, or until the salmon flakes easily. Discard any remaining marinade. To serve, evenly divide the spinach among 4 serving plates and center the salmon on the spinach beds.
Combine cake mix, pudding mix, eggs, water, and oil in large bowl. Blend, then beat at medium speed with electric mixer for 2 minutes. Stir coconut into batter. Pour into a greased and floured tube or Bundt pan. Bake at 350 degrees for 50-55 minutes. Cool. Can also be baked as a layer cake in 2 greased and floured 9 inch pans for 27-32 minutes. Frosting: Combine pineapple and pudding and fold frozen whipped topping into pineapple pudding mixture. Add coconut and nuts.
Melt lard and fry flour until brownish. Add garlic and red dried paprika and just a little cold water. Make creamy mixture ("zaprska") than add sour turnip (in Croatia it is sold sliced like spaghetti) pork meat (in one or two pieces), turnip brine, pepper, bay leaf and water if necessary. Cook 30 - 50 minutes on low fire until turnip is soft but not too soft.
In a large heavy-bottomed pot, combine broth, sour cream, and teriyaki seasoning. Bring to a boil over medium-high heat; Reduce heat to medium-low, add noodles, and cook for 5 minutes. Add carrots, beef roast, broccoli, salt, and crushed red pepper. Cook for 2 minutes longer. Serve immediately.
Mix oil and garlic let sit 10 minutes. Lightly brush oil mixture on both side of bread. Grill over high heat to mark and toast both sides of the bread. Meanwhile mix tomatoes, onion, herbs into the remaining oil and garlic adding the balsamic, salt and pepper to taste. This is quick so don`t go away from the bread! Top each slice with some mixture and serve.
Clean the strawberries and cut the tops off so that they are flat. Place them on a plate. Using a small knife, make a hole in the bottom of the strawberries. With a mixer, blend the cream cheese with the vanilla and splenda. Using a small spoon, put little dollops of the cream cheese in the holes in the strawberries. Chill until ready to serve.
Stir sugars and Karo together in sauce pan. Bring to a boil. Remove from heat and stir in peanut butter. Mix well. Add vanilla and cereal. Roll into small balls.
Leave the clams in water with a little salt until ready to use. Scrub the shells very thoroughly. Heat a wok over a high heat until smoke rises. Add the oil and swirl it around. Add the garlic, ginger and white spring onion. Stir and let them sizzle for a few moments to release their aroma. Add the mashed black beans and stir to mix. Tip in the clams. Sliding the wok scoop or metal spatula to the bottom of the wok, turn and toss for 30-45 seconds. Splash in the wine and sherry around the side of the wok, continuing to turn and stir. When the sizzling dies down, add the soy sauce, sugar and stock or water. Bring to the boil, cover, lower the heat to medium and cook for about eight minutes. Remove the opened clams with a pair of chopsticks or tongs to a warm serving platter and keep warm. Stir and turn the remainder a few times and cook, covered, for another four to five minutes so that they will open. Transfer the rest to the serving platter, leaving the sauce in the wok. Discard any clams that do not open. Lower the heat, add the well-stirred cornstarch to the sauce, stirring as it thickens. Tip in the green spring onion. Scoop the sauce on to the clams and serve immediately. Sesame oil may be sprinkled on, if desired. Serve over hot, steamed rice.
Starter Sponge: Add starter to the water and wisk together. Add flour, mix well, cover and let sit at room temperature (70 to 75F) until doubled in volume (6 hours or overnight). Dough: Wisk starter sponge into the water and add enough flour to make a thin batter. Wisk to aerate dough, forming some bubbles. Add the rest of the flour and mix well to incorporate. Cover the bowl and let rest for 20 minutes. Add salt and knead for 8 minutes. Cover and let rest 5 minutes. Stretch and fold the dough once by stretching dough into a rectangle and folding letter-style side to side and top to bottom. Place in oiled container (straight sided is best) and mark the point on the container where the dough is doubled. Let rise in 75 to 80 F area for 30 minutes. Stretch and fold the dough for the second time. Let rise in 75 to 80 F area for 1 more hour or until doubled in volume (3 1/2 to 4 hours). Remove dough and divide into 2 pieces weighing just shy of 1 lb each. Shape into batards or torpedo or boule (ball) shapes. Place loaves on a floured cloth folded to support the sides of each loaf and cover with oiled plastic or in proofing baskets or bowls. At this point, I let rise for 20 - 30 minutes and place in the fridge but you can let the loaves rise until 1 1/2 times their volume and bake. If refrigerated, remove the loaves and let warm in a warm place for about 45 minutes as the oven prehneats to 450°F. Add a cast iron skillet near the bottom of the oven to preheat as well. Add 1 cup of hot water to the skillet carefully to avoid breaking the oven door glass and score the loaves with a razor blade. Transfer the loaves to parchment paper and place in the oven using a flat baking sheet or a peel. Bake for 12 minutes and rotate loaves for even cooking. Remove steam pan as well. Bake for 10 more minutes until browned or 205 F internal temp	Cool on rack.
Cream butter and cheese together. Add the rest of the ingredients. Drain shrimp or crabmeat. Add to mixture. Spread on muffins and broil until brown. Watch out, they can burn!
If you have the time, lightly toast the sesame seeds and allow to cool then proceed. If pressed for time, bypass the toasting. In food processor or blender combine all *ingredients and blend until relatively smooth. Add more oil if necessary to aid in blending. There definitely will be whole seeds remaining no matter how well you blend, and that's okay. Mixture will be very oily and not very smooth. (Remember, this is an emergency!) ;). If time permits, allow tahini to set for 30 minutes. NOTE: If you don't have any time available to toast or blend the seeds then omit those steps and add the whole seeds and oil directly into your recipe, depending of course on what you are preparing. It's a judgment call. Very important to be sure your sesame seeds are fresh before starting this recipe! If not, your tahini will taste rancid. ALWAYS keep sesame seeds refrigerated! Refrigerate any leftover tahini. *Bear in mind that my measurements are approximated. Adjust amounts accordingly.
Saute breast pieces in butter and garlic. Mix the stuffing and all ingredients called for on stuffing box. In a separate bowl, mix the cream of chicken soup and turkey gracy together until smooth. In a greased 9 x 13 casserole, add stuffing mix, cooked chicken, corn and top with gravy mixture. Bake covered for about 45 minutes. Then uncovered for about 15 minutes. This freezes well also!
Melt butter in medium sauce pan over low heat. When butter is completely melted, whisk in flour to make a roux. Keep heat low, whisk out all lumps. Add milk, garlic, and seasons and continue whisking while cooking on low heat. Right before service, remove from heat and let stand for one to two minutes to allow sauce to completely thicken.
Pound the rouladen to make them tender, don't beat them to death just a few taps. Lay them out on a cutting board and spread 1/2 cup of refried beans and 2-3 tbsp cheese on each. Roll up each roulladen and fasten with a toothpick. Place them side by side in an oven proof casserole dish, pour over the salsa cover with foil. Bake in 375F oven for 30 minutes. Uncover, sprinkle on the remaining cheese. Return to oven uncovered and continue baking for another 15 minutes. Serve with sour cream& Avocado slice on top.