HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook butter, onion and flour together. Add milk, cook until thickened. Add cheese and paprika. Simmer until cheese melts. Serve over steamed vegetables.
Brown meat in skillet with onions and bell pepper then drain. In separate bowl, blend all remaining ingredients and stir until smooth. Add to ground beef mixture. Spoon into pie shell. Bake @ 350° for 35 minutes.
Place fillets in shallow baking dish. Mix together mustard, soy sauce, and wine. Pour evenly over fish. Marinate, covered with plastic wrap for 3 to 4 hours in the refridgerator. When ready to cook, prepare charcoal grill or preheat oven to broil. Remove fish from marinade. Place fillets on foil-covered grill or broiler pan about 4 inches from heat or coals, with grill covered(if you're grilling). Top with sesame seeds and cook for approximately 10 minutes or until fish flakes easily, turning once during cooking.
Sort & rinse peas. In a medium saucepan over high heat, combine black-eyed peas with water to cover. Bring to a boil for 2 minutes, cover, remove from heat and let stand for 1 hour. Drain the water, leaving the peas in the saucepan. Add 2c broth, tomatoes, onion, celery, garlic, mustard, ginger, cayenne pepper and bay leaf. Stir together and bring to a boil. Cover, reduce heat and simmer slowly for 2 hours, stirring occasionally. Add water as necessary to keep the peas covered with liquid. Remove the bay leaf, pour into a serving bowl and garnish with parsley. Serve immediately with rice.
Combine first 4 ingredients, stirring well with a whisk. Cover and chill. Secure beef at 2-inch intervals with cooking twine. Sprinkle beef with pepper. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add beef to pan; cook 15 minutes or until desired degree of doneness, turning frequently. Let stand 15 minutes. Cut into 16 slices. Sprinle with lemon juice. Arrange watercress evenly on bread slices. Place 1 beef slice and about 1 tablespoon chilled sauce over each bread slice. Arrange capers and cheese evenly over sauce.
Mix all ingredients together. Spoon into prepared muffin cups. Bake at 375 for approximately 20 minutes or until tops are lightly browned. For ALMOND POPPYSEED MUFFINS: use a white cake mix, add 2 teaspoons poppyseeds, and 1 tsp almond extract. FOR CHOCOLATE MUFFINS: use a chocolate cake mix and stir in 1 1/2 cup chocolate chips. Create your own: use whatever flavor cake mix you want and add your own goodies. Other suggestions: + French vanilla cake mix and fresh raspberries. + Lemon cake mix and poppyseed. + Spice cake mix with cinnamon/sugar topping.
Fry mushrooms, and garlic in oil. Add water and the flavour packs from the instant noodles. Bring to a boil. Add the noodles. Simmer 3 minutes. Add onions and your choice of any garnishes.
Place a medium-size pot over medium heat and melt 2 tablespoons butter. Sprinkle the flour over the melted butter and cook for about 1 minute. Slowly whisk the milk and mustard into the butter-flour mixture. Season it with some fresh nutmeg, salt and freshly ground black pepper, and cook for about until it thickens up. Place four slices of bread on the counter. Spread some of the sauce onto each slice of bread, then lay down some ham, a couple slices of cheese, another smear of sauce and top each sandwich with the remaining bread slices. Place a large skillet over medium-high heat and melt the remaining tablespoon of butter. In a high-sided dish, whisk up the eggs. Dip the sandwiches in the egg and transfer them to the hot pan. Cook until golden brown, 3-4 minutes per side. While the sandwiches are cooking, whisk the raspberry jam, white vinegar, EVOO, some salt and freshly ground black pepper in a large salad bowl. Toss the salad greens in the dressing and serve them up alongside the best ham and cheese you've ever had!
Heat the soup stock on medium high in a skillet large enough to hold the celery in a single layer. Add the celery to the skillet and stir to wet. Sprinkle the flour and salt and pepper overtop and stir a bit til the flour is no longer visible. Reduce to a slow simmer, cover and let cook til the celery reaches the 'crunch' you like (it will get soft if that's what you want but will take longer to cook), stirring occasionally.
Heat olive oil and butter in skillet. Saute diced tomato and green onion until liquid from tomato evaporates. Sprinkle a little salt over cooked vegetables in pan. Add milk to 4 eggs and beat slightly with a fork. Add eggs to pan and scramble them over medium heat until done. Add salt and pepper.
Preheat the oven to 375 degrees F. Trim/clean the Brussels sprouts, then cut them in half. Arrange on 2 baking sheets and toss with the olive oil. Roast until brown, 25 to 30 minutes. Combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat to medium-low and reduce until very thick. Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.
Put all ingredients in a large mug and mix well. Microwave for 3 minutes. You will see cake rise, but it will fall when you take it out of the microwave. Microwave times may vary. If it looks done 15 or so seconds earlier, take it out. Eat, but be careful, it's HOT!
Stir together all ingredients in a bowl until combined well. Keeps in an airtight container at room temperature for 3 months.
Combine all ingredients in a Tupperware. Store in a cool, dark place. When ready to serve, mix a rounded 1/4 cup of the mixture with 1/2 cup of water (or 1/2 cup mixture plus 1 cup water). Microwave for 1 1/2 minute (slightly longer for 1/2 cup).
Preheat oven to 350 degrees. Prepare a bundt pan. Separate each biscuit and then quarter. Place in a large bowl and drizzle with 1 Tablespoon of oil. Brown the sausage, drain and crumble. Cook the bacon and crumble. Chop the jalepeno. Shred the cheese. Add all the meats and cheeses in one bowl with the dry ranch dressing and blend well. Remove half of the quartered biscuits and set aside. Add half of the meat mixture on the biscuits, then add the remaining biscuits and top with remaining meat mixture. Add 1 more tablespoon oil and toss biscuits and meat mixture well. Add biscuits to bundt pan. There will be crumbling from the meat mixture - add those in any low spots randomly. Place in oven and bake uncovered for 15 minutes. Remove and cover and bake for 20 minutes longer or until browned. Serve warm. But is still delicious cold.
Preheat oven to 350*. Whisk flour, baking soda, and salt; set aside. Mix butter, and 1 1/2 cup gran. sugar, with mixer on medium high speed till pale and fluffy.about 2-3 minutes. Add egg, extract and vanilla seeds.mix well till smooth. Reduce speed to low. Gradually add flour mixture.Mix till well combined. Scoop batter using a 1" ice cream scoop, space about 2" apart on sheets lined with parchment paper. Bake cookies 4 minutes. Remove sheets from oven and gently tap baking sheets to flatten cookies---return to oven, switching positions and bake till cookies are set--4-6 minutes more. Let cool on parchment paper on wire racks. Puree raspberries and remaining 2 tsps sugar in a food processor. Pour mixture through a fine sieve into a small bowl.press to extract all juice. Discard seeds. Melt white chocolate in heatproof bowl over simmering water. Remove from heat, whisk in cream, in a slow stream. Whisk in reserved raspberry mixture. Chill for 30 minutes. When cookies are cooled, spread about 1 tsp raspberry cream on undersides of cookies.top with matching cookie half. Store at room temperature in airtight container for up to 2 days.
Whisk together soy sauce and sugar until sugar dissolves. Add sesame oil, garlic, and scallion. Stir well. Poke several holes in each chicken breast so they can soak up the marinade. Place marinade and chicken in large plastic baggie, remove air, and shake to coat chicken in marinade. Refrigerate 3 1/2 hours, turning the bag about every half hour to redistribute the marinade. Prepare an indirect fire on a charcoal or gas grill (this is when you grill the meat, but not directly over the heat source, I used the 2nd rack near the top of my gas grill). Grill chicken, turning about every 5 minutes, until cooked through. Cooking times will vary depending on your cooking conditions. It took me about 25 minutes. ENJOY.
Tomato Sauce: In a saute pan, lightly saute garlic in olive oil. Add water, tomatoes, paste, sugar, basil, oregano, salt and pepper. Cook on medium to low heat for 1 hour. Cheeses: Mix ricotta cheese with parsley, basil and olive oil. Season with salt and pepper. Refrigerate. Make a bechamel sauce mixing in pecorino and gouda; season. Cook pasta, chill sheets of pasta then lay on sheet pan. In a casserole dish or lasagna pan, build layers with bechamel sauce, tomato sauce, pasta, ricotta and mozzarella. Repeat until done layering. Bake until hot and slightly crispy; let rest before serving.
Melt butter in skillet over medium heat; add chicken and cook 10 minutes. Turn chicken; add shallots and mushrooms, sprinkle with salt and pepper. Cook 10 minutes or until cooked through; chicken should be browned on both sides. Remove and sprinkle with cheese.
Preheat oven to 400°F Line a muffin pan w/9 med-sized paper baking cups. Mix cottage cheese in a bowl w/all but 1/4 cup of the Parmesan cheese + the remaining ingredients. Season w/salt as desired. Spoon mixture into muffing cups (3/4 full), scatter w/remaining Parmesan & bake for 30-35 min or till set, risen & golden brown. Serve hot or at room temperature. VERSATILITY BONUS: The recipe intro also shared the following: "In place of the sun-dried tomatoes, there are countless other ways to flavor the cheese & nut base batter including: 1) Chopped olives w/lemon zest & chopped herbs, 2) Sauteed chopped mushrooms & fresh thyme, 3) Chopped chipotles & adobo sauce, 4) Roasted garlic, pesto & toasted pine nuts and 5) Sauteed chopped potatoes & rosemary. :-).
In a pan over medium heat, melt butter and saute veggies (if using). Whisk in flour, salt, and spices (if using). Let cook 1 minute, stirring often; slowly add liquid(s). Whisk continually until bubbly and thick. (If making cheese soup, stir in cheese here).
1. Preheat oven to 350. 2. Sautee finely chopped onion and garlic for 3 minutes until starting to brown. Add in spinach, and artichokes and sautee for about 6 minutes or until well combined and tender (You may want to food process this depending on your desired texture). 3. In a food processor or blender add white beans, veganaise, vegetable broth, nutritional yeast, ACV, and spices until creamy. 4. Combine all ingredients in a baking dish and bake for 20 minutes until hot. Add extra vegetable broth during cooking to give it a silky, bubbling texture. (this batch is for a large party, make 1/2 if under 10 people).
Cook ravioli according to package directions, leaving them al dente. Melt butter over medium heat. If using dried sage, add it now. Add mushrooms and saute until mushrooms are cooked down and butter is brown, but not burned. If the mushrooms have soaked up all the butter, add in another 1-2 tablespoons of butter and cook until browned. Drain ravioli and reserve a bit of the starchy cooking water. Toss in cooked ravioli and fresh sage. Add 1 T- 1/4 c cooking water. Turn pasta, mushrooms and sauce onto serving plates and top each with a couple of grinds of black pepper and a pinch of sel gris.
Heat olive oil in a 9 inch skillet, add carrot and cauliflower, cover and cook (stirring) for a few minutes. Add green onions, peas, and parsley, cover and cook for about a minute. Mix the eggs, milk, feta cheese, thyme, pepper, and 2 tablespoons bread crumbs in a bowl. Pour over veggies (cover the surface), and sprinkle remaining bread crumbs on top. Cover and cook until bottom is light brown, transfer under a broiler and broil until bread brumbs are browned. Sprinkle with a little paprika.
Preheat oven to 350°F (180°C). Place paper baking cups in muffin pan or coat with vegetable cooking spray. Combine flour, baking powder, baking soda and salt; set aside. Beat eggs and Splenda at high speed with an electric mixer for 5 minutes. Add oil, yogurt, vanilla, and orange zest; beat at medium speed until blended, about 1 minute. Add dry ingredients to wet mixture and beat at low speed until blended. Spoon mixture into prepared muffin pan; filling 3/4 full. Bake for 15 minutes or until cake tester inserted in centre comes out clean. Remove muffins from pan immediately and cool on wire rack.
Heat about 1 inch of water in a 3 qt saucepan to boiling. Add potatoes and 1/2 teaspoon salt and bring back to a boil. Reduce heat, cover and cook about 12 minutes or until potatoes are tender; drain and return to saucepan. Meanwhile, heat about 1 inch of water in a 2 qt saucepan to boiling; add asparagus and bring it back to a boil. Reduce heat, cover and cook about 5 minutes or until crisp-tender; drain and add to potatoes. While vegetables are cooking, melt butter in a 10 inch skillet over med high heat. Cook onion in butter for about 5 minutes, stirring occasionally, until golden brown. Stir in vinegar, brown sugar and 1/4 teaspoon salt. Pour onion mixture over potatoes and asparagus; stir to coat and sprinkle with ground pepper if desired.
In a medium saucepan, bring 1-2 inches water to boil. Prepare a bowl with water & ice. Add the green beans to the boiling water and cook for 2-3 minutes or until bright green & still crisp. Using a slotted spoon, transfer the beans to the icewater to stop cooking. Once the beans are cool, place them on a flour sack towel to dry. In a small bowl combine mustard & vinegar. Slowly whisk in oil. Add salt & pepper to taste. In a medium bowl, combine green beans & scallions. Pour dressing over and stir to coat. Sprinkle nuts & cheese on top. Cover and chill for 15 minutes. Serve chilled.
Cube the chicken breasts, or peel and devein shrimp if substituting. Heat the olive oil and sesame oil in a skillet. Add the garlic and cook until fragrant (30 seconds-1 minute) at medium heat. Add the soy sauce, black bean paste and chile flake and stir till combined. Add the chicken and cook stirring occasionally for 4 minutes. Add the broccoli, stir and cover for 5 minutes. Stir one more time. Cook a little longer if your chicken or broccoli isn't quite cooked through. Serve with brown rice.
Cook and drain the pasta according to package directions. In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers freeze well.
Fry the diced bacon until slightly crisp, pour out bacon and grease and set aside until later. Fry the sausage in the same dutch oven until browned, adding a little of the pepper to the sausage as it cooks. Add the bacon grease and 1/4th of the bacon to the cooked sausage. Cook on low and add the butter until melted. Add the flour and season salt. Cook for 3 minutes to get rid of the flour taste. Stirring constantly. Heat to medium, slowly add the milk, only enough at a time so it doesn't get too runny. Add the rest of the bacon. Add the salt and pepper for your taste. I believe the more pepper the better. The longer this simmers the more flavor it has. This is great with biscuits, hashbrowns or chicken fried steak. I always divide the gravy into plastic bowls enough for 1 meal and freeze for another day.
In a large bowl mix pudding and milk until pudding becomes thick (usually about 2 minutes). Fold in 4 oz (1/2) of the Cool-Whip. Fold in 1 cup of coconut. Spread mix into bottom of pie crust. Spread remaining Cool-Whip on top. Sprinkle with left-over coconut. Serve cooled (about one hour in the fridge). Keep refrigerated. Enjoy!
Peel, cube, boil and drain potatoes. Saute pork and spices, do not drain fat. Add pork mixture to potatoes and mash together, add s&p. Allow to cool before stuffing chicken or turkey. This can also be served as a side dish. Just bake for 30 min. at 350 degrees.
Before cooking: tenderize and cube chicken, chop onion and mince garlic (I combine the two ingredients in a food processor), and combine curry powder, cinnamon, paprika, ginger root, and sugar in a small cereal-sized bowl. Heat olive oil in a large pan on medium heat. Once oil is hot, add onion and garlic. Saute onion and garlic until onion is browned. Add curry spices to the pan (add olive oil if need be--use your better judgement). Saute combination until the spices have soaked up all of the remaining olive oil. Add coconut milk, tomato paste, and chicken. Simmer for 20-25 minutes. Remove bay leaf. Add lemon juice. Simmer for 5 more minutes. Serve over white rice (or fancier rice, if you prefer). Allow guests to add sriracha sauce to their tastes.
Cut chicken into cubes. Put the raw cubes into a food processor and pulse until it is small bits (*not mush). Add egg whites, salt and pepper. Add any other seasonings desired. Line a small loaf pan with foil and oil it. Pack meat into loaf pan. (At this point I sometimes add fresh ground black pepper or cayenne for peppered chicken, dry rub for BBQ is also great.). Bake in 325-350°F oven until done. Time depends on size of loaf pan and thickness of meat. Cool. Refrigerate for a couple of hours before slicing (if possible).
Combine first 3 ingredients in a bowl, beating well at medium speed of an electric mixer. Reserve 2 cups flour mixture, and set aside. Add baking soda and next 3 ingredients to remaining flour mixture; beat well. Add vanilla and next 2 ingredients; beat well. Stir in apple. Press reserved 2 cups flour mixture into the bottom of a 9 x 13 x 2-inch baking pan coated with cooking spray. Sprinkle walnuts over flour mixture. Spread apple mixture over prepared crust. Bake at 350 degrees for 40 minutes or until browned. Cool completely in pan on a wire rack. Yield: 24 servings (serving size: 1[2-1/4 x 2-1/8-inch] bar). NOTES: Ann Lapinski, of Schenectady, New York, lightened her mother's crunchy dessert recipe and served it to her family. They didn't notice any difference.
Combine all ingredients in a bowl and mix well. Cover and refrigerate overnight. Serve with fresh raw vegetables.
Line a lamington tin (11"x8") with foil. Place lattice biscuits FACE DOWN on the bottom of tin. Blend all other ingredients in a food proccesor or with a mixer (DON'T MELT THE BUTTER). Pour over biscuits. Top with lattice biscuits (face up). Refrigerate till set. Cut into desired sizes either whole squares or strips. Store in an air-tight container (if they last that long). If the mix is too runny, set in refrigerator for 5 minutes then pour over biscuits.
In a saucepan over medium heat, brown beef; drain. Add beans, soup, celery, green pepper, onion, ketchup, brown sugar and seasonings; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender. Serve on buns.
Combine crabmeat and mayonnaise in medium bowl. Butter along outside surfaces of hot dog rolls. Heat medium skillet over high heat. Place rolls in skillet buttered side down; cook until browned slightly, about 2 minutes per side. Open rolls and fill with lettuce, then crabmeat mixture. Serve immediately with chips and a pickle.
In a bowl, mix hot sauce,honey, and sour cream until well blended. Add paprika, cumin and ketchup and beat vigorously until sauce is well blended and smooth,. Marinate the chicken in half the sauce for at least 2 hours in the refrigerator. Heat a heavy skillet or grill coated with vegetable oil. Brown breast halves on both sides in oil until cooked through(about 15 minutes). Heat rest of sauce and serve with the chicken.
HEAT oven to 350°F. Place rolled oats in a 15 x 10-inch baking pan. Bake 15 minutes or until toasted. Cool. COMBINE peanut butter, chocolate chips, honey, butter and salt in medium saucepan. HEAT over low heat, stirring occasionally, until peanut butter and chocolate are melted and mixture is well blended. Add toasted oats; mix thoroughly. DROP from teaspoon onto waxed paper. Chill until firm. Store, tightly covered, in refrigerator.
In a pitcher, mix the lemonade concentrate with the recommended amount of water. In a separate pitcher, combine the sherbet with the 1 cup of lemonade mixture. Add the soda, stir, and serve.
In a big soup pot over medium-high heat, let the oil get warm. Add in beef cubes; stir/saute for 5 minutes or until meat is browned on all sides; transfer beef cubes to a plate. Reduce heat to medium-low; add in butter and onions; saute/toss for about 6-7 minutes or until onions are slightly limp. Add in beef stock, mustard, wine, salt, and pepper; stir to combine. Return beef cubes to pot. Bring to a boil, decrease heat to medium-low, cover and simmer for 30 minutes. Add in parsley; stir to combine; adjust seasoning to taste. Ladle soup into individual bowls; sprinkle cheese over the top.
Set oven to 350 degrees. Set oven rack to second-lowest position. Grease a 9x5-inch loaf pan. In a bowl combine the flour with the next 4 dry ingredients. In a bowl, cream the butter with sugar and vanilla until fluffy (about 4-5 minutes until no sugar granules remain, this is important!). Add in eggs, and beat well (about 2-3 minutes). Mix in the mashed banana until combined, then using a wooden spoon mix in the flour mixture just until combined. Fold in the blueberries. Transfer to prepared baking pan. Bake for about 1 hour or until a toothpick inserted in the middle comes out clean.
Mix all the spices with the olive oil, you should get a thick paste. Rub this on the pork, put the pork in a plastic bag and marinate in the fridge, minimal 4 hours but preferably overnight. To be on the safe side, put the pork in the bag in a dish, once my bag leaked and the fridge was orange! Remove from the fridge 30 minutes before cooking, there will be juices now in the bag, you can use them for basting if you want. Heat up a grill pan, no oil, and fry 7 to 8 minutes on each side, longer if you want the pork more well done, it will also depend on the thickness of the pork. Cut in diagonal slices and serve with the lemon. This also very nice done on the barbeque. You can cut down on the cooking time by cutting the meat in slices before cooking.
Preheat oven to 400 degrees. Combine the flour, sugar, baking powder, baking soda and cocoa powder in a large mixing bowl. In a seperate mixing bowl, whisk together the egg, oil, milk, sour cream and vanilla. Pour the wet ingredients into the dry ingredients and stir by hand untill well blended. Batter should be a bit lumpy. Add the cocolate chips and stir till well distributed. Spoon into prepared muffin cups and top with 5-8 chocolate chips. Bake for 20 minutes and enjoy.
Beat the egg yolks with the whole egg until very light. Beat in the salt and water. Stir in the flour and work with hands until blended. Divide dough into 2 parts. Roll out each part as thin as possible on a lightly floured board. Let stand until partially dry (like chamois skin), at least 1 hour, then roll up like a jelly roll and cut into strips of any desired width. Shake out strips and allow them to finish drying before using or storing them.
Preheat oven to 350 degrees. Grease and flour a 10" tube pan. In a small bowl, mix chopped nuts, 2 T. sugar, and cinnamon; set aside. In another small bowl, combine cream cheese, powdered sugar, and lemon juice and mix until smooth. Set aside. Sift flour, baking powder, baking soda, and salt into a medium bowl. In a large bowl, mix butter and 1 cup sugar until smooth. Add eggs and vanilla; mix well. Add sour cream alternately with flour mixture; mix well. Pour half of the butter into prepared pan. Spoon cream cheese mixture on batter to within 1/2" of pan edge. Carefully pour remaining batter over cream cheese mixture. Sprinkle with nut topping. Bake for 40-45 minutes.