HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine broth, potatoes, onion, celery, carrots and spices in a Crockpot. Cook on high for 4 hours, low for 8 hours. Heat cream cheese in the microwave for about a minute to melt. Pull out about 2 cups of potatoes and broth and use an immersion blender to mix the soup into the cream cheese easier. If you don't have an immersion blender, then pull out some potatoes and broth and mash it with a potato masher or fork until the cream cheese has thinned out. Pour the cream cheese mixture back into the soup, and allow the soup to cook on low for about 30 - 45 minutes or until the cream cheese melts into the soup, stirring occasionally. At first the soup will look cloudy on top, but it will melt into the soup to make it creamy. Taste and add more seasoning if needed. Serve it up with cheese, bacon, chives and anything else you want to add on top!
In a saute pan over medium-high heat bring olive oil to a light sizzle. Add the minced carrots and onions. Cook for 2 to 3 minutes stirring constantly. Add the minced mushrooms-stir well. Season with the salt and pepper. Cook until vegetables are tender-about 2 minutes. Add the garlic and thyme, toss well. Pour Maderia wine down sides of pan. Add the Marinara Sauce, stir well. Cook until sauce is heated through. Add the butter-stir quickly to incorporate. Add cooked pasta to pan-do not toss. Sprinkle with 1/2 the parmesan cheese. Toss or stir well. Place on a serving platter-sprinkle with remaining cheese, aprinkly parsley evenly over pasta. Serve Immediately.
Combine eggs, milk and olive oil in a small bowl. Place flour in a large bowl. Slowly stir in egg mixture to make a smooth batter. Add sweet potatoes, onions, and thyme. Mix well. Heat a small amount of oil in a skillet until hot but not smoking. Place a small ladleful of pancake mixture in the skillet and press to flatten. Repeat until skillet is full. Fry until golden brown on both sides, about 2 minutes per side. Drain on paper towels. Repeat with remaining batter.
In a large skillet, saute the chicken in oil until no longer pink. Stir in the soup, water, salt and pepper. Bring to a boil. Remove from heat and stin in sour cream. Serve over toasted English muffins. Can also serve over cooked noodles. Sprinkle with cayenne pepper OR paprika.
Heat oil in a large skillet over medium heat. Cook onion and garlic in oil about 4 minutes, stirring occasionally, until onion is tender. Stir in spaghetti sauce, tomato sauce, and Italian seasoning. Place about 1 cup of the sauce in the bottom of a crock pot. Add 1 package frozen beef ravioli; top with 1 cup of cheese. Top with remaining package of ravioli; sprinkle remaining 1 cup of cheese over. Pour remaining sauce evenly over the top. Cover and cook on the Low heat setting 4 hours, or until ravioli are tender. Sprinkle with parsley to serve.
Preheat oven to 375°F. Spray baking sheet with nonstick cooking spray. Beat first 6 ingredients until blended; stir in raisins. Drop by tablespoons 2 inches apart onto baking sheet. Bake for 10-12 minutes or until edges have started to brown. Cool for 5 minutes on the pan before moving to wire racks to cool completely.
cut the chicken into bite sized pieces and cook in pan with the dressing till done. chicken should have absorbed the dressing. place lettuce on plate. (use dinner plates or a huge serving platter, your choice.). place tortilla chips around the lettuce. place cooked chicken on lettuce. have salsa, onions, guacamole on the side (or use any of your favorite toppings- the only limit is your imagination.).
Prepare wasabi paste, set aside. (Remember bottled wasabi sauce may be substituted). Split cream cheese lengthwise into 3 slices. Spread the wasabi paste on the 2 cut sides, adding more or less wasabi to your liking. Layer the cream cheese slices to reform the brick (like a layer cake). After layering the cream cheese, coat the sesame seeds all over the cream cheese. Place wasabi cream cheese on a serving plate and pour the soy sauce around the brick. Garnish with green onion, ginger slices and extra wasabi, if desired. Serve with rice crackers.
Mix the bloody mary mix, vodka and lime juices. Place steaks in marinade- seal and refrig for at least 12 hours. Mix the butter and horseradish. Heat grill. Pat dry steaks- lightly spray with olive oil and season with the red pepper seasoning salt. Grill to desired doneness. Place butter/horseradish sauce on top of each steak and enjoy.
You will need flat metal skewers, or if using wooden skewers then soak them in water for atleast 20 minutes to stop them from burning. Cut each breast lengthwise into 3 strips. Combine garlic, cinnamon, allspice, pepper, oil, lemon juice and yoghurt in a bowl. Add in the chicken strips and toss to coat evenly. Cover and refrigerate for 30 minutes (you may marinate the chicken for upto 3 hours in advance). Pre-heat indoor grill to medium-hot, or for outdoor grills, medium-hot coals. Thread 2-3 chicken strips onto each skewer. Grill turning every 2 minutes and basting with any remaining marinade until cooked through, for about 10 minutes. Warm the breads through for about 30 seconds on each side. To make the chilli mayonnaise, whisk chilli, coirander and lime juice into mayonnaise. Split open and separate each warmed pita into 2 halves. Slide the chicken pieces on each pita halves and top with lettuce, tomatoes and radishes and spoon over the chilli mayo. Add salt and pepper, roll up and serve hot.
Arrange the pork in an enamel, glass, clay, or stainless-steel baking dish, fat-side up. Using the tip of a sharp knife, score the fat in a crosshatch pattern. In a medium bowl, whisk the lemon juice and orange juice with the garlic, salt, 1 tablespoon of the soy sauce, and the oil until the salt dissolves. Pour the marinade over the pork and rub it into the meat. Refrigerate 24 to 36 hours, turning the pork a few times. Bring the pork to room temperature for one to two hours, and then preheat the oven to 300 degrees F. Wipe marinade and garlic bits off the pork and discard any excess marinade. Set the pork in a roasting pan fat-side up. Roast for three hours; use a spoon to baste the pork with its juices. Roast for another three to four hours, basting every hour or so, until the pork pulls apart easily and an instant-read thermometer inserted into the thickest part registers at least 180 degrees F. Increase the oven temperature to 400 degrees F. In a small bowl, mix the honey with the remaining 2 tablespoons of soy sauce and brush it all over the pork. Roast for about five minutes. Brush the pork again and roast for five to seven more minutes, until the fat is deeply browned and crisp. Let the roast stand for 30 minutes before serving, covered loosely with foil. Slice or use tongs to pull the meat to serve.
Heat the oil in a large pan over high heat. Add the peppers and onion to the pan and cook, stirring occasionally, until vegetables are tender and charred on teh edges. Season teh vegetables with salt and pepper. In a small bow;, mix together the chili powder, cumin, garlic powder, onion powder, onion powder, smoke paprika. Add salt and pepper to taste. Add the shrimp to the pan and sprinkle the seasoning blend over the shrimp and vegetables. Stir to combine. Cook for 4-5 minutes or until shrimp are pink and opaque. Sprinkle the cilantro over the top and serve. Garnish with lime wedges if desired. Serve the flour tortillas and toppings on the side and have everyone assemble their own fajitas.
Place flour, baking powder, salt, sugar into a med. mixing bowl. Stir slightly with fork. Add shortening and mix with pastry cutter, or I rub thru my hands, until shortening and flour mixture resemble small peas. Add just enough water to form a dough. To much water will make a tough biscuit. Lay the biscuit dough out on a floured surface. you can roll the dough to 3/4 inch or I just pat it out to the desired thickness. Cut with biscuit cutter. Place on a heavily greased baking sheet. Let Biscuits sit for 20 to 30 minutes before baking in a 375 degree oven for 20 minutes.
Bake biscuts according to package directions. Mix 2 tablespoons of butter, oats, and 1/4 of each. sugar and place on top of biscuts. Return to oven and bake for 3 minutes. In a saucepan, melt 2 tablespoons butter; add apples and remaining 1/4 of each sugar. Cook until apples are tender. Combine apple juice (or water) and cornstarch. Add to apples and simmer until sauce thickens. Place biscuts on serving plates and spoon apples and caramel sauce on top. Goes excellent with a nice scoop of vanilla ice cream! Sometimes I add a teaspoon of cinnamon to the oat and butter mixture for a twist!
Preheat oven to 350°F. Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted; cool to room temperature. Beat eggs and sugar in large bowl with electric mixer on medium speed until thickened. Add chocolate mixture; stir with wire whisk until well blended. Add four; stir until well blended. Pour into greased and floured 9-inch round cake pan. Bake 30 minutes or until center is set. Cool 5 minutes; remove from pan. Cool completely on wire rack. To garnish, arrange some fresh berries in the center of the cake and sprinkle with powdered sugar.
Heat oven to 325 degrees. Bring a large pot of water to a boil. Add the hot pepper sauce and peppers, bring to a boil again and cook for 5 minutes. When cooked, drain and place in an 8x8inch casserole with high sides. Brown ground meat in skillet, adding rice, salsa, cumin, onion powder, salt and pepper half way through browning. Simmer for about 10 mins, adding water as needed to keep things moist. Cut tomatoes in quarters, lengthwise. Stuff peppers first with tomatoes, arranging them so they nestle in the ribs inside of the peppers. Stuff each pepper with meat mix, pour 1/4 cup of water into each pepper. Bake peppers covered for 25-30 minutes. Top with grated cheese and bake 5 minutes more. You can substitute tomato juice for the water.
Peel and core tomatoes. Chop all fruits and vegetables in 1/2 inch cubes. Put fruits, vegetables, vinegar, sugar, salt, pickling spices, and black pepper in a heavy-bottomed pot and stir to mix thoroughly. Bring to a boil and simmer for an hour. While ketchup is simmering, sterilize enough Mason jars and lids to hold the recipe. When fruit ketchup has simmered for an hour, fill the jars up to a 1/4 inch from the rim, cover with a lid and screw loosely. Wait for lids to pop and screw them tighter. Store jars in a dark cool place. Let fruit ketchup stand for at least three weeks before serving. Fruit ketchup will keep for a year.
Preheat the oven to 450; grease a 13x9 pan. In the pan, combine everything except the pasta and cheese. Bake for 12-14 minutes (chicken should be white inside). Serve over pasta, sprinkle with cheese.
Pound the steak with a meat pounder to soften. Dredge meat in flour, salt and pepper. Brown in a skillet on both sides in hot oil or butter or both. Lower the heat and braise on very low heat until meat is fork tender (approximately 45 minutes to 1 hour) Remove meat from pan and set aside. Add more water to skillet, if necessary, and adjust seasonings (flour, salt and pepper) Stir constantly on low heat to make a rich, brown gravy. Place the meat into the gravy mixture and heat through. Serve on a meat platter.
In a large pot, heat oil on medium high heat. Add onions and garlic, cook until onions are clarified, being careful not to burn the garlic. Add the wild boar meat and chili pepper and brown the meat. Add the chili pepper, tomatoes, beans, tomato paste, water, chili powder and a pinch of salt and stir and bring to a boil. Turn down to a simmer, stirring occasionally, cooking for 45 minutes to an hour. Taste and add more salt if necessary. Serve.
Preheat oven to 350°F. Mix together apple slices, brown sugar, nutmeg, cinnamon and melted butter. Separate biscuits and roll out individually into circles. Fill center of biscuits with apple mixture and fold dough over into half moon shape. Crimp edges with fork. Bake on ungreased cookie sheet until golden brown, about 15 minutes, serve warm. Combine powdered sugar, vanilla, and enough water to make a glaze (start small). Drizzle over turnovers.
1 Slice carrots into 8 pieces approximately 3 inches long by one inches wide, steam until tender, set aside. 2 Slice eggplant into 16 circles about 1/4 inch thick, saturate in skim milk, coat in seasoned flour and dip in egg white covering both sides then fry in olive oil until browned on each side. 3 Slice Mushroom into four large circles up to one half inch each. Coat both sides of each slice with olive oil and warm until heated through. 4 Reheat eggplant and carrot slices until heated. 5 Toast Bread and butter sparingly with Oriental Black Bean in Garlic Sauce. Place Lettuce or Spinach Leaves on Bread. 6 Layer Heated items on top of the Spinach or lettuce Leaves then Top with more leaves. 7 Cut in half and serve while warm. 8 Enjoy!
Preheat oven to 350-degrees. Mix 1/4c Splenda, ground nuts and butter. Press into springform pan. Bake for 20 minutes. Turn oven down to 300-degrees. Bring all cold ingredients to room temperature. With an electric mixer, combine the cream cheese and 1 c splenda at slow to medium speed, scraping sides often. Add all other ingredients except eggs and pumpkin. When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly. Fold pumpkin into the batter. When pumpkin is blended, do not mix any more. Always treat the batter gently. Add the pumpkin batter to a well greased springform pan. Place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake. Then place the springform pan in an even larger pan and fill the larger pan halfway with water. This is called a water bath. It is a gentler way to cook the cheesecake. Place the entire water bath containing the cheesecake in a 300-degree preheated oven. Cook for 1 hour and reduce heat to 200 degrees for 1 more hour. Turn oven off and leave cheesecake in until the oven is completely cool. The cheesecake can even be left overnight at this point. Cracks can also occur when a cheesecake cools too quickly, so don't rush this process. Let it set up for several hours in the fridge, preferably overnight.
Combine apple juice, 1 cup of vinegar, 1 cup of pepper jelly in saucepan over medium heat. Stir together until jelly melts. Place pork in a large sealable bag and pour marinade over. Seal bag and marinate in refrigerator 12-24 hours. Prepare grill for indirect heat or preheat oven to 500 degrees. Remove pork from marinade. Reserve marinade. Place pork tenderloin over drip pan and cover grill. Grill about 1-1/4 hours or until a meat thermometer reads 150°F, basting occasionally with reserved marinade. Combine 1/4 cup vinegar and 3/4 cup pepper jelly in a bowl. Coat tenderloin with jelly glaze for last 10 minutes of grilling. Continue to cook until a meat thermometer reads 160°F. Let rest 10-15 minutes before slicing.
Preheat oven to 375°F In a stand or electric mixer, cream the butter, peanut butter, and sugars until creamy. Add egg and vanilla until well combined. Place flour, baking soda, baking powder, and salt into a large bowl, stir to combine. Slowly add dry ingredients to wet ingredients on low speed, then add whoppers until just combined. Scoop dough with a medium cookie scoop, roll into sugar then place onto a baking sheet. Bake for 8-10 minutes, until cooked but still soft. Makes about 3 dozen.
Pre-heat the oven to 350 degrees and line the baking sheet with parchment paper. Cut the edges, peel, and slice the plantain thinly using a knife or mandolin. In a bowl, combine sliced plantains, salt, oil and mix well. Arrange the sliced plantains in a single layer and bake in a pre-heated 350 degrees oven for 25 to 30 minutes until they start to brown the edges and turns crispy. Turn plantains to the other side after 10 minutes. Allow the plantains to cool and serve.
Do this 9 hours or more ahead; place the cedar planks in water to completely cover them (use a heavy object to place on top of them to weigh down the planks). When ready to grill, for the topping; in a bowl combine the dill, parsley, lemon juice, oil and minced fresh garlic; set aside. Sprinkle the salmon with the seasoned salt and black pepper. Set grill to about 350 - 400°F. Remove the planks from water and place the planks on the cooking grate and grill covered for 2 minutes or until the planks begin to LIGHTLY smoke. Place 2 fillets on each of the cedar planks; cover with grill lid and cook for 15-18 minutes or until the fish flakes with a fork. Using a heat-proof spatula remove the fish from planks and transfer to serving plates. Carefully remove the planks from the grill using long tongs. Spoon the herb mixture over the fish and serve immediately. Delicious!
Preheat oven to 375°F Generously coat a baking sheet with the cooking spray; set aside. In a bowl, combine the potatoes, matzo meal, potato starch, onion, egg whites, pepper, and salt; knead together. Divide the dough into 6 balls and flatten each. Divide the broccoli evenly onto each circle, fold over, and press edges to seal. Arrange the knishes in a single layer and place the baking sheet on the bottom rack of the oven. Bake for 15 minutes on each side. Serve hot.
Cook bacon in a large skillet until crisp; remove bacon; discard all but 1 T. drippings. Crumble bacon and set aside. Cook onion and garlic in drippings stirring constantly, until tender; drain. Combine bacon, onion mixture, and beans in a large bowl. Stir in catsup and remaining ingredients. Spoon mixture into a lightly greased 2 1/2 quart baking dish; cover with aluminum foil. Bake at 375 degrees for 1 hour.
Preheat oven to 375. Beat egg in large bowl. Add 1/2 cup sugar, milk, apple sauce, lemon juice, 2 tsp lemon zest, and almond extract; mix thoroughly. Add 1 cup flour, baking powder and salt; stir, being careful not to overmix. Pour into greased 8x8 pan. Add berries over batter. Mix remaining 1/2 cup flour, 3 tbs sugar, 1 tsp lemon zest. Cut in Butter. Sprinkle mixture over berries. Bake 25 to 30 minutes. ENJOY!
Preheat oven to 450°F. Trim the bottoms of the asparagus spears at the point where they turn pale and tough. If the spears are medium to thick, peel the lower 2/3 of the trimmed spears with a sharp vegetable peeler. Thin spears do not need to be peeled. Place them in a bowl and toss with the chopped sage, olive oil and a light sprinkle of salt. Spread the asparagus in a single layer on a baking sheet and roast until the spears are slightly limp when you hold them from the bottom, 4-8 minutes depending on their thickness. They will continue to cook once you remove them from the oven. Let cool. Fried Sage:. Heat the oil in a 1 1/2 - 2-quart saucepan. Drop in half of the sage leaves and turn them in the oil with a wire skimmer or slotted spoon. They'll sizzle loudly at first, but if they're dry, they won't splatter. Fry for only 10 to 15 seconds, then remove them to paper towels to drain. Do not let the leaves brown. Fry the remaining sage leaves and sprinkle them all lightly with salt. They should crisp when they cool. The sage can be fried up to 1 day ahead of time; it will stay crisp if stored in an airtight container at room temperature. Cheese:. Hold a wedge of Parmigiano in your hand and use a sharp vegetable peeler with light pressure to shave thin curls of the cheese into a bowl. You'll want to shave off 2 ounces, about 1 cup. Dressing:. Combine all the dressing ingredients except the olive oil in a small mixing bowl, then whisk in the oil. Assembling the salad:. When ready to serve, toss the asparagus with the dressing in a large bowl. Arrange the asparagus in a fan shape on a serving platter or individual plates. Sprinkle with the Parmigiano shavings and then with the fried sage leaves. If you have a sage plant that's flowering, sprinkle the salad with some of its blossoms. Variation: Warm Roasted Asparagus with Sage Butter:. Roast the asparagus spears as directed. While they are roasting, melt 4 tablespoons unsalted butter in a small (8-inch) skillet over medium-low heat. Add the 30 sage leaves and cook, stirring often, until the butter begins to brown slightly and the sage gives off a nutty, toasty aroma, 3 to 4 minutes. Stir in the finely sliced zest of 1 lemon, 3 tablespoons lemon juice, and 1/4 teaspoon salt. Transfer the asparagus to a warm platter and spoon the sage leaves and lemon butter on top. Sprinkle with the Parmigiano shavings and sage blossoms if available.
Preheat skillet. Butter each slice of bread. Place one slice butter side down, then spread with mayo. Layer ham, brie, then pear. Top with last slice of bread, butter side up. Brown SLOWLY, then flip to brown other side until brie is melted and ham is warm.
In a small saucepan, stir together marmalade, soy sauce, lemon juice, garlic, gingerroot, and salt and pepper to taste, bring to boil. Remove from heat and stir well. Let cool to room temperature if using as marinade.
Put 1/2 cup rosemary leaves, 3 tablespoons of the olive oil, 5 garlic cloves, 8 sage leaves and 1 teaspoon of salt into a food processor bowl. Process until you have a fairly smooth paste. Lay out the pork loin fat side down. Cut along the top side of the"tail" and into the eye of the roast. Continue cutting in a sawing motion, unrolling the loin into a rectangle of more or less even thickness. Spread the entire top surface of the pork evenly with the herb paste. Starting with the side opposite the tail, roll the roast into a compact roll with a spiral of herb filling running through it. Tie the roast at 1-inch intervals with kitchen twine. Season generously with salt and pepper. Set the meat into a round 5-quart casserole dish. Add the remaining rosemary sprigs, sage leaves, garlic and bay leaf. Pour in just enough water to cover the meat. Season the water lightly with salt and pepper. Bring to a boil over high heat, then lower the heat to a simmer and cook, turning the meat occasionally, until almost all of the water has evaporated and the meat begins to stick to the casserole, about 2 hours. Skim any foam off of the surface as needed. Pour off the fat remaining in the braising pan and pour in the remaining 3 tablespoons of olive oil. Adjust the heat to very low. Cook, turning often, until the pork has a caramelized golden brown crust, 15 to 30 minutes. Let the meat rest for 20 minutes and then slice into 1/4" thick slices.
Place drained peas in a medium bowl and mash thoroughly with a potato masher or fork. Add all other ingredients except for the tomatoes, onions and optional items. Continue to mash until blended. Stir in the tomatoes, onions and, if you like, some chopped cilantro and/or jalapenos. Season to taste with salt and pepper, if needed.
Combine all ingredients and blend well until smooth. Add additional salt, lemon juice or olive oil if needed.
Thaw shrimp, if frozen, removing tails. Rinse shrimp; pat dry with paper towels. Set aside. In a 3-quart saucepan cook noodles with seasoning packet according to package directions. Drain noodles. Return noodles to pan and toss with toasted sesame oil. Snip through noodles several times with kitchen scissors. Set aside. Meanwhile, in a 12-inch skillet heat 1 tablespoon oil over medium-high heat. Add sweet pepper strips; cook and stir for 2 minutes. Add pea pods and bok choy; cook and stir for 2 minutes. Add shrimp, green onions, hoisin sauce, orange juice, and crushed pepper, if using; cook and stir for 1 minute more. To serve, place noodles on serving plates. Spoon the shrimp mixture over noodles and sprinkle with toasted sesame seeds.
Mix all the ingredients well. Put into a sterilized bottle and keep in the fridge. It will last for ages, just like ordinary mayo. Do taste, as you might want to add more lemon juice or cream. Finely chopped parsley could be added when serving the sauce.