HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sour cream can curdle if added directly to hot liquid. To prevent curdling, temper the sour cream by stirring a little of the hot liquid into it and then adding the warmed sour cream mixture to the pan. Buttered egg noodles are the classic accompaniment to this recipe. Add noodles to boiling water at the same time the onion goes into the pan in step 4, so that the noodles and stroganoff will be done at about the same time. 1. Heat 1 tablespoon oil in heavy-bottomed 12-inch skillet over medium-high heat until hot and shimmering, but not smoking, about 2 minutes; swirl to coat pan. Add mushrooms and cook over high heat without stirring for 30 seconds; season with salt and pepper and continue to cook, stirring occasionally, until mushrooms are lightly browned, about 4 minutes longer. Transfer to medium bowl. 2. Return skillet to high heat, add remaining 1/2 tablespoon oil; swirl to coat pan. Place tenderloin strips in skillet. Using tongs, spread the meat into single layer, making sure that strips do not touch, and cook without turning until well-browned on first side, 2 minutes. Turn strips and cook on second side until well-browned, about 1 minute longer. Season with salt and pepper to taste and transfer to bowl with mushrooms. 3. Add beef broth to skillet, scraping up browned bits on pan bottom with wooden spoon; simmer until broth is reduced to 1/4 cup, about 3 to 4 minutes. Transfer broth to bowl with mushrooms and beef, scraping skillet clean with rubber spatula. 4. Return skillet to medium-low heat and add butter; when butter foams, add onion, tomato paste, and brown sugar. Cook, stirring frequently, until onion is lightly browned and softened, about 6 minutes; stir in flour until incorporated. Gradually whisk in chicken broth and wine; increase heat to medium-high and bring to boil, whisking occasionally, then reduce heat to medium-low and simmer until thickened, about 2 minutes. Whisk liquid from mushrooms and beef into sauce and simmer to incorporate. Stir about 1/2 cup of hot sauce into sour cream, then stir mixture back into sauce. Add mushrooms and beef; heat to warm through, about 1 minute. Adjust seasonings with salt and pepper and serve over buttered egg noodles.
Preheat oven to 350. Cut butter into flour. Add cheese and seasonings. Fold in cereal. Drop by small spoonfuls on ungreased cookie sheets and flatten with back of spoon. Bake for 10-15 minutes. Don't let them get too brown!
Combine all the ingredients in a small saucepan. Cook, uncovered, over a medium heat, stirring frequently,until butter is melted and the syrup is smooth.
place the flour, oats and salt in a mixing bowl and rub in the margarine until the mixture resembles bread-crumbs. add the water and mix to a firm dough. turn onto floured surface and need lightly until smooth. roll out and use to line a 20 inch flan dish. chill for 15 minutes. meanwhile make the filling. heat the oil in a pan; add the onions and fry gently till transparent. mix the eggs and milk together, then stir in the cheese and onions salt and pepper to taste. pour into flan case and bake in a preheated oven, 190 or 375, for 30-35 minutes. serve hot or cold with salad.
Season meat with Garlic salt and Pepper to taste. Dredge meat in flour. Heat oil in pan and brown meat over medium high heat. Add diced green pepper and 1/4 cup water and cover to allow green pepper to steam. Prepare both packages of brown gravy as directed on package. (Usually 1 package plus one cup water, wisked). add gravy and beer or wine. Cover, reduce heat and Simmer. Add salt and pepper to taste while simmering. I usually cook it for 45-60 minutes. Longer if you like your meat more tender. Prepare egg noodles or rice and serve meat mixture over.
Place the meats, tomatoes, butter, oil, onion and carrot into a large pan and cook over medium-low heat about an hour stirring occasionally. While the sauce is cooking place the flour in a mound onto a board which has a depression on the top into which the eggs have been placed; or place into a bread machine on the dough setting, removing after kneading is finished. Knead the pasta dough, for about 35-40 minutes if making by hand. Roll out the completely kneaded dough into a large sheet, or use a pasta machine to roll out if you are fortunate enough to have one. Cut the sheet into 8 x 24 inch rectangles. Lay each rectangle length-wise over the"chitarra" and push down on each one with the rolling pin to make the macaroni, OR cut into narrow strips so that it looks like something between spaghetti and a narrow fettuccine noodles. Bring water to a boil in a large pot. Add the salt to the water. Add pasta and boil until they float to the top of the pot or is cooked until ala'dente. Drain and rinse the pasta with cold water. Add sauce to the pasta immediately. Before serving add the few drops of oil in which the hot pepper has been sauteed and toss lightly through the pasta. Serve hot topped with Parmesan Cheese.
Add salt to cornmeal, then water, & lastly, 1 T of the bacon drippings. Heat the other T of drippings in a heavy iron skillet & make a round cake of cornmeal dough about 1 to 1 1/2 inches thick. Place in hot skillet & cook slowly on top of stove (or over open fire) until brown on one side, then turn & brown the other side. Serving size is approximate.
To roast the eggplants, preheat a charcoal or gas grill or a broiler. Roast the eggplants, turning as needed, until the skin is charred on all sides, the time will vary depending on the cooking method you use. The eggplant is cooked when it is soft and looks somewhat deflated. Place the eggplant on a plate to cool. Trim and seed the red pepper, then cut into 1/4-inch dice. Cut the cucumber lengthwise in half, scoop out the seeds with a spoon, and cut into 1/4-inch dice. Peel and finely chop the onion. Peel and finely chop the garlic. Once the eggplant is cool enough to handle, remove as much of the skin as possible along with any large dark seeds. Cut the eggplant into 1-inch squares and place it in a colander in the sink or over a bowl for 5 to 10 minutes to allow excess liquid to drain, set aside until needed. Transfer the eggplant to a serving dish and add the red pepper, cucumber, onion and garlic. Stir in the olive oil and lemon juice and season with salt and pepper. Serve immediately or the salt will draw out too much moister from the vegetables.
Blend salt and peppercorns in a spice grinder. Rub the beef with olive oil and season with the salt and pepper mixture. Place in a roasting pan and roast in a 400 degree oven for about 50 minutes, or until the internal temperature reaches 135 degrees (medium rare). Remove from oven and allow to rest for at least 15 minutes. Thinly slice the beef and arrange on a serving platter. In a large bowl, mix together the mustard, wasabi, and honey. Serve tenderloin slices with sauce and your choice of breads.
Spread the rice in a shallow pan, place in preheated 375 degree oven. Bake, stirring occasionally until golden brown, about 10 minutes. Put into casserole, add salt and boiling water. Cover tightly and bake 20 minutes at 400 degrees or 30 minutes at 350 degrees until rice absorbs water and puffs up light and fluffy. Remove cover at the end of the suggested time, run a fork through it and if moisture is not all absorbed return to oven uncovered for a few minutes.
Preheat oven to 350° F. Grease 13 x 9-inch baking dish. Combine evaporated milk and cream cheese in baking dish with wire whisk until smooth. Add soup, water, garlic powder and black pepper; mix well. Add vegetables, chicken and rice. Cover tightly with foil. Bake for 35 minutes. Remove cover and top with cheese. Continue baking uncovered for 10 to 15 minutes until cheese is melted and mixture is bubbly. Let stand 5 minutes before serving. Enjoy!
Take each potato and peel a 2-3 inch strip around the middle of each potato. In medium frying pan add the bacon grease. and heat medium. Put all the potatoes in the pan and turn once in a while, the potatoes will brown on the stripe. Take out of the pan when all sides of the peeled white stripe are brown on each potato. Preheat oven to 400*. Sprinkle with salt and pepper and place on a baking pan. Note: If you are cooking more than four potatoes, cook four at a time and place on the baking pan,then cook four more. All of them should go in the oven at the same time. Pop them in the oven and cook about 40 minutes for medium potatoes. Note for Make Ahead:. Refrigerate the baked potatoes, be careful not to break the brown crust on the stripe of each potato. Preheat the oven to 400*. Place the cooled potatoes on the baking sheet, there should be enough grease on the potatoes. To be safe, you can spray Pam on the baking sheet before placing. Cook to heat 15 minutes. You can also put the baked cooled potatoes in a roaster with a roast that has been cooking. Put in the last 20 minutes before the roast is done. These potatoes are especially delicious with roasted lemon chicken.
Combine carrots and water in a 3-4 quart crockpot. Cover and cook on low for 6-8 hours or until carrots are tender when pierced with a fork. Drain carrots and return to crockpot. Stir in honey, butter, salt and pepper and mix well. Cover and cook on low 30 minutes until glazed.
Crush vanilla wafers in food processor and then mix with melted butter. Pat in 9 x 13" pan. Mix cream cheese, sour cream, sugar and vanilla with an electric mixer until creamy. Fold in Cool Whip. Spoon this mixture onto the crushed vanilla wafer crust. Refrigerate until firm - overnight is best. When ready to serve, cut into slices and put on a dollup of Wilderness Pie Filling Raspberry Premium. If you prefer, you can use another Wilderness Pie Filling Premium like Strawberry or Peach or you can use fresh fruit to garnish. Another suggestion is to add a small squirt of Reddi-Whip to the slice before adding the pie filling. Refrigerate leftovers. Note: My original recipe called for 2/3 cup sugar but I cut it down to 1/2 cup. Feel free to add 2/3 cup if you like your cheesecake sweeter.
Preheat oven to 350 degrees. Boil yellow squash and zucchini 5 minutes or until crisp-tender. Drain. Dry with paper towels. Saute onion in 2 tbs butter over medium high heat 10 minutes or until tender. Add garlic and saute 2 minutes more. Mix squash, onion, corn and the rest of the ingredients except the breadcrumbs and Asiago. Add 1/2 cup each of the breadcrumbs and Asiago to the mixture. Pour into a greased 13x9 inch baking dish. Melt 2 tbs butter and mix in remaining breadcrumbs and Asiago. Sprinkle over casserole. Bake 45 to 50 minutes. Let stand 15 minutes before serving.
saute onion and celery. Mix all ingredients (except ritz crackers and butter) together in an oven-safe bowl. Sprinkle crushed ritz crackers over mixture. Drizzle melted butter over the top. Bake at 375 degrees for 20 to 30 minutes. Serve with your favorite crackers (Club, etc.).
In an adequate saucepan, saute onion in vegetable oil until light brown. Add chopped tomatoes, peanut butter, and jalepeno pepper. Add beans, water, and curry powder. Simmer for thirty minutes, or until mixture is thick. Serve with ugali and enjoy!
Strain passionfruit pulp to remove seeds. Place half of each of the schnapps, vodka, cranberry juice, passionfruit juice and ice into a cocktail shaker. Cover and shake well. Strain mixture and pour into 2 glasses. Repeat with remaining ingredients for 2 more cocktails.
Preheat oven to 350 degrees F and grease or line a muffin pan. In a medium bowl, mash bananas with rice syrup, pureed carrot, vanilla and mix well. In a small bowl, combine baking soda, flour, and oats. Add to banana mixture and stir by hand until throughly combined. Fold in the blueberries. Pour batter into muffin pan and bake for 25 minutes or until toothpick inserted in middle comes out clean.
Mix together and form into little balls on parchment paper. Press down with a fork. Bake 350 for 10 minutes, allow a few minutes to cool.
Heat oil in a skillet over high heat. Add cabbage, cinnamon and pepper, saute for 10 minutes. Reduce heat and simmer for about 2 minutes. Garnish with cinnamon stick and serve. Enjoy!
In a bowl, combine the sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, salt, pepper, and garlic and stir well. Dip each uncooked chicken breast into the mixture and place in a 9x13" casserole dish. Divide and spoon any leftover mixture on top of the breasts. Cover with plastic wrap and refrigerate overnight. The next day, remove from the fridge and sprinkle a tablespoon of breadcrumbs on each breast. (More breadcrumbs can be used, if you want.). In a small saucepan, melt the butter. Remove from heat and add the sherry. Use half of the sauce to drizzle over each breast. Reserve the remaining half of the sauce for use later. Bake uncovered at 350 for 45-60 minutes. Remove from the oven and spoon over the remaining butter/sherry sauce and cook for another 15 minutes. Let stand for 5 minutes before serving. Add a small sprig of fresh parsley to each breast.
Melt the butter in a medium skillet over med-high heat. Add in shallots; cook, stirring, until softened, about 1 minute. Add in mushrooms; cook, stirring until softened, about 5 minutes. If liquid has seeped from the mushrooms, continue cooking until all liquid has evaporated. Stir in parsley and savory; cook, stirring, 30 seconds. Remove from heat; stir in cream cheese, 1 ounce at a time, until melted and completely combined. Stir in heavy cream; season to taste with salt and pepper. Chill. Serve with bread/crostini.
Combine all ingredients into a blender. Blend on low for 1 minute, then high for 30 seconds. Add additional salt or pepper to taste. Chill. Stir before serving on salad.
Add all the dry ingredients together and mix. Then pour in the wet ingredients until fully mixed. Separate and put on cookie sheet and bake for 10 minutes.
Adjust an oven rack to the lower-middle position and preheat the oven to 325 degrees. Sprinkle the meat evenly with about 1 teaspoon salt and let stand for 15 minutes. In a food processor or blender, combine the paprika, roasted peppers, tomato paste, and 2 teaspoons of the vinegar. Process until smooth, 1 to 2 minutes, scraping down the sides as needed. Combine the oil, onions, and 1 teaspoon salt in a large Dutch oven; cover and set over medium heat. Cook, stirring occasionally, until the onions have softened but have not yet browned, 8 to 10 minutes. (If the onions do begin to brown, reduce the heat to medium-low and stir in 1 tablespoon of water.). Stir in the paprika mixture; cook, stirring occasionally, until the onions stick to the bottom of the pan, about 2 minutes. Add the beef, carrots, and bay leaf; stir until the beef is well coated. Using a rubber spatula, scrape down the sides of the pot. Cover the pot and transfer to the oven. Cook until the meat is almost tender and the surface of the liquid is 1/2 inch below the top of the meat, 2 to 2 1/2 hours, stirring about every 30 minutes. Remove the pot from the oven and add enough heated beef broth so that the surface of the liquid is 1/4 inch from the top of the meat (the beef should NOT be fully submerged). Return the covered pot to the oven and continue cooking until a fork slips easily in and out of the beef, about 30 minutes longer. Skim the fat off the surface; stir in the remaining 1 teaspoon of vinegar and the sour cream (if using). Remove and discard the bay leaf, season with salt and pepper to taste, and serve. (The stew can be cooled, covered tightly, and refrigerated for up to 2 days. However, wait to add the optional sour cream until after reheating. Before reheating, skim the hardened fat from the surface and add enough water to the stew to thin slightly.).
Preheat the over to 325 degrees Fahrenheit. Butter and flour a 9x9x2 inch pan. Measure all ingredients into a large bowl. With mixer at low speed, beat until blended, constantly scraping the bowl with a rubber spatula. Increase the speed to medium and continue beating for 3 minutes, occasionally scraping bowl. Pour into pan. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Note: 1 T. vinegar plus milk may be substituted for the buttermilk.
Place in a large skillet the carrot, onion, sliced celery, lemon slices, parsley and bay leaves. Add the fish, water, salt and pepper to taste, the wine and the lemon juice. Bring the water to a boil, uncovered. Turn heat down to a simmer and let fish cook for 5 minutes. Turn off the heat and leave fish undisturbed for 10 minutes. Then remove it carefully to a serving platter; the salmon should be perfectly done.
Combine all ingredients. Shape into ball. Bake for 25 minutes at 400 degrees.
Heat oven to 425 F degrees Grease bottom of 8-inch springform pan. In medium saucepan over low heat, melt butter. Add cocoa and 1 cup sugar, stirring until well blended. Remove from heat; cool slightly. Stir in flour and vanilla. Add egg yolks, one at a time, beating well after each addition. In small mixer bowl, beat egg whites with remaining 1 tablespoon sugar until soft peaks form; gradually fold into chocolate mixture. Spoon batter into prepared pan. Bake 16 to 18 minutes or until edges are firm (center will be soft). Cool completely on wire rack (cake will sink slightly in center as it cools). Remove side of pan. Refrigerate cake at least 6 hours. In small mixer bowl, beat whipping cream until soft peaks form; spread over top of cake. Cut cake while cold, but let stand at room temperature 10 to 15 minutes before serving. Garnish with chocolate curls, if desired.
Preheat oven to 325. Grease a 9-inch loaf or round cake pan. Mix rice flour, sugar, baking powder, salt and raisins in a large bowl. Whisk together eggs, milk, mashed bananas, and oil in a separate bowl. Add wet ingredients to dry ingredients, mixing batter thoroughly. Pour batter into prepared pan. Bake for 50 minutes, or until a knife inserted in the center comes out clean. Cool in pan 5 minutes, before turning out on rack to finish cooling.
Chilli con carne. 1.Heat the olive oil in a pan and fry the onion and garlic until slightly browned. 2.Add the cumin and paprika and combine to coat the onions and garlic in the spices. Cook until fragrant (approximately 1-2 minutes). 3.Add the minced beef and brown for approximately 15 minutes. 4.Add the plum tomatoes, tomato puree and kidney beans. Crush the plum tomatoes with a wooden spoon, combine well and cook for a few minutes. 5.Add the finely chopped chillies, cola, oregano, sugar and cook, uncovered on a low heat for about half an hour until thickened and deep red in colour (stir frequently to avoid sticking to the pan). 6.Add the lemon juice and check seasoning. Spicy nachos. 1.Place the flour, baking powder and salt into a mixing bowl and combine. 2.Add the butter and rub into the dry ingredients until it resembles coarse breadcrumbs. 3.Add the milk (or water) and mix until you form a dough. Cover with a damp cloth and leave to rest for 15 minutes. 4.Divide into 12 pieces and roll out each piece onto a floured surface to 35cm in diameter. 5.Cut into triangles. 6.Heat the vegetable oil until very hot. Shallow fry the nachos in batches for 3 minutes on each side. 7.Drain on kitchen paper and garnish with a pinch of smoked paprika. Rice. 1.Soak the rice for an hour in cold water then drain and discard the soaking water. 2.Add the rice to about 250ml boiling water, cover, reduce the heat to a very gentle simmer and cook until all of the water has been absorbed. Do not remove the lid during the cooking process. 3.When the rice has absorbed all of the water, remove from the heat and leave to rest for 5 minutes, keeping the lid on still. 4.Fork through the rice to separate the grains then serve.
Place all ingredients into a stock pot and bring to a boil. Boil for 15 minutes or until the liquid is reduced to 1/3. Place in a food processor or blender in small batches and puree (always be VERY careful when pureeing hot liquids in a blender!) Strain the puree through a fine mesh strainer. Refrigerate- this sauce will last for weeks and weeks in the refrigerator! This sauce may be used as is to baste over meats and poultry before grilling or roasting.
Mix all ingredients together except for the chicken. Dip the chicken pieces into the sauce and place in a shallow baking dish skin side up. Bake for 1 hour at 350 degrees F.
Soak tamarind in a cup of hot water for 15 minutes or until very soft. Pass the pulp through a fine sieve, pressing with a spoon to pass all the juice through . Discard dregs/seeds. Blend/Process onion, green chilies, garlic, black pepper, cumin, salt, reserved tamarind juice. (if you wnt to make a sweet dip you can add sugar to taste at this point) Blend the ingredients to a smooth paste Serve with Samosas, Pakora etc.
Fry the meat in a heavy flameproof casserole dish with the butter and oil until lightly browned. Skin the onions by first dipping them for 1 minute in boiling water and then boiling them in 10 oz. salted water until they are almost tender. Strain, keeping the liquid, and put the onions on one side. Sprinkle the flour into the casserole with the meat and let it brown. Add the cooking liquid from the onions. Season with salt and cayenne pepper, bury a tied bunch of herbs in the center of the meat and bring to the boil again. Cover the pan and simmer for 11/2 hours, periodically adding a dash of stock if more liquid is needed. Prepare the carrots, either, if they are large, by cutting them in half lengthways and then cutting them in small pieces, or, if they are small, simply by scrubbing them. Put them in the stew, add the onions and the Worcestershire sauce, stir it in and simmer for a further 30 minutes, until the meat and carrots are both tender. Serve if you like with a sprinkling of parsley, chopped shallot and the chopped yolk of a hard-boiled egg, all sprinkled very lightly with a dash of vinegar. This stew needs good mashed potatoes or baked potatoes to mop up the gravy.
Combine sugar with 1 tsp lime zest. Rub the rims of 4-6 margarita glasses with lime wedges to moisten, crunch into granulated sugar mixture, and place in the freezer. In a separate bowl, combine remaining lime zest, condensed milk, Triple Sec, tequila, and 1/3 cup lime juice. Set aside. Whip cream until stiff peaks form. Fold whipped cream into tequila mixture, working carefully to keep the air in the whipped cream. Spoon into prepared frozen glasses, making sure not to disturb the sugared rims. Refrigerate for 4 hours or until firm.
Brown the beef and onions then drain. Combine remaining ingredients with the browned beef and onion. Cook for 10 minutes covered (until the pasta becomes tender). Serve with cheddar or parmesan cheese if desired.
Sift powdered sugar, cocoa, and salt into a 1 quart microwave safe bowl. Stir in milk and vanilla. Mix well. Place butter on top. Microwave on high, 2 minutes. Beat with wooden spoon until smooth. Stir in nuts (OPTIONAL). Spread in 8 X 8 X 2 inch baking pan. Chill about 1 hour or until firm. Cut into 36 pieces.
Sort and wash lentils, place in a pan with bay leaf, cinnamon stick and stock. Bring to a boil, reduce heat and simmer 15 to 20 minutes or until tender; drain, discarding the bay leaf and cinnamon stick. While the lentils are cooking, place the minced garlic and onion in a small skillet adding 1 to 2 tablespoons of the lentil cooking liquid; cook the onions and garlic until soft and lightly browned. Place the lentils in a large bowl adding the olives through parsley; stir in cooked onion and garlic. Combine the fennel seeds, oregano and red pepper flakes, crushing to release the flavors; add to the lentil mixture. Drizzle with the lemon juice and olive oil. Add feta cheese and mix to combine, season with salt and pepper to taste. Chill for several hours before serving. Divide the salad greens among chilled plates and top with lentil salad mixiture.