HumbleIntelligence/food-ner-1-Million huggingface dataset:
1. In a frying pan melt the butter, then brown onions thoroughly. 2. Remove onions from frying pan and place in a large pot, leaving some of the butter behind in the frying pan. 3. Place flour, salt, and pepper into gallon sized ziplock bag, add beef cubes, and mix so that all sides of the beef cubes are covered. 4. Brown beef in the same frying pan as onions in the leftover butter. When all sides of beef are browned, deglaze frying pan with some water, and pour contents into pot with onions. 5. Add beef stock, carrots, celery, and bay leaf to pot, simmer for 1 hour. 6. Add potatoes to pot, continue simmering until potatoes are done (about 30 minutes). 7. Add can of corn and water to achieve desired consistency. 8. Remove bay leaf and serve.
Place Chops in Ziplock bag add the Dressing. Marinade for 3 hours. Drain dressing off and flour and fry in frying pan. Drain any oil left over and put the chops back in fring pan. Mix Soup and Milk together and pour over chops. Let simmer till they are tender. Gravy is great over potatoes.
In a large saucepan bring broth to a boil over medium heat. Whisk cornstarch and 1/4 cup water in a small cup until smooth; and then whisk mixture into broth. Simmer until soup thickens (2-5 minutes). Reduce heat. Drizzle eggs into soup while stirring quickly and cook for one mintute and then stir in vinegar. Heat peas according to package directions and then divide into 4 bowls. Ladle soup over the peas.
Combine meat, crumbs, 1/2 of the CheezWhiz, egg and salt and mix lightly. Pat out meat mix to cover a 12 x 10 inch rectangle of foil. Combine remaining CheezWhiz, parsley and rice. Spread rice mixture over meat. Roll up meat, starting at narrow end. Wrap securely and refrigerate several hours. When ready to cook, slice into 8 slices. Place slices on cookie sheet and bake at 350 degrees for 30-35 minutes or until meat is done.
In a small bowl, combine raisins and rum and let stand 10 minutes. Drain, reserving rum and raisins separately. In a medium nonstick skillet, melt butter over medium-high heat. When frothy, add banana slices and cook, stirring frequently, until lightly browned, about 3 minutes. Remove skillet from heat and add brown sugar and reserved rum. Return skillet to heat and cook until rum evaporates, about 30 seconds. Set aside. Preheat oven to 350°. In a large bowl, whisk milk, eggs, granulated sugar, and cinnamon until blended. Stir in bread cubes. Let mixture stand 15 minutes, gently stirring a few times. Spray four 8-ounce ramekins with cooking spray. Stir raisins into bread mixture. Spoon half of bread mixture among ramekins. Spoon half of bananas over top. Repeat with remaining bread mixture and bananas. Bake until puffed and golden, 30 to 35 minutes. Let cool; serve warm or at room temperature.
Cookies: Cream first 4 ingredients together. Sift dry ingredients together and add to the applesauce/pumpkin/egg/xylitol mixture. Blend well. Drop dough by spoon onto a pam sprayed cookie sheet. Bake for 10-13 minutes at 350 degrees. Remove from oven. Remove cookies from cookie sheet and place on a wire rack. While still warm, drizzle with frosting. Frosting: Cook butter, milk, xylitol and molasses until xylitol is thoroughly disolved. Add vanilla extract. Keep frosting warm while drizzling over the top of the warm cookies. I find it easier to just very quickly dunk the top portion of the cookie in the frosting.
melt caramels with water in double boiler until smooth. layer apples and sauce in pie shell. combine flour, sugar and cinnamon. cut in butter until crumbly. stir in nuts. sprinkle over top of pie. bake at 375 degrees for 50-60 minutes or until apples are tender.
Preheat oven to 325. Process slice of bread in food processor for fresh bread crumbs. Combine all ingredients including bread crumbs in mixing bowl. Shape into balls and place on baking sheet. Make for 20 - 25 minutes until done. Add to spaghetti sauce of your choice and serve over pasta or on sandwich rolls.
Line a baking sheet with aluminum foil; lightly oil the foil Cut the eggplant lengthwise into 1/2 inch thick slices. Place on the prepared baking sheet; brush with 1 tbsp olive oil. Broil 5 1/2 inches from the heat with the oven door partially opened for 6 to 7 minutes or until tender and golden -- watch it so it doesn't burn. Coarsely chop the eggplant and set aside. Saute onion, garlic, black pepper, and thyme in the remaining 2 tbsp olive oil in a large skillet over medium-high heat, stirring constantly, until tender. Stir in the reserved eggplant, tomatoes, parsley, and vinegar. Remove from heat and set aside. Cut the bread in half lengthwise; rub each cut side with the halved garlic clove; place on an ungreased baking sheet. Broil until lightly browned. Place the reserved eggplant mixture on the bottom half of the toasted bread; top with mozzarella cheese slices. Broil 5 1/2 inches from the heat 1 to 2 minutes or until the cheese melts. Cover with the top half of the bread. Cut into 4 portions, and serve immediately.
Mix sugar, melted margarine, and pineapple. Add the finely crushed graham crackers to the mixture until thick enough to spread (fairly thick). Place a layer of the whole graham crackers on a serving/cake plate. (You're going to build up layers to form a cake, similar in size and shape of a 1/4 sheet cake). Spread a layer of the mixture on the whole cracker layer. Put a layer of whole crackers on the mixture. Keep alternating layers of the mixture and the whole crackers until you have a desireable size and shape. "Frost"top and sides with remaining mixture. Best when made the day before, so that the graham crackers can get kind of soft and the flavors can combine. Can be refrigerated or just covered.
Season the meat with one half of the salt and peppers. Dust with flour on all sides. Heat the oil in a Dutch oven or other large heavy pot over medium-high heat, add the meat, and brown well on all sides. Remove the meat and pour off all but 1 teaspoon of the oil. Add half the onions, bell peppers, celery, and the other half of the seasonings, and the stock or water. Stir well and reduce the heat to the lowest possible point. Return the meat to the pot and cover with the remaining vegetables. Cover and let cook until the meat is very tender, about 1 hour and 15 minutes. Serve the meat in slices, with rice alongside and the gravy over all. When you try this recipe with other kinds of meat, be sure to adjust the cooking times accordingly--let tenderness be your guide. For extra flavorful meat, try larding with slivers of garlic before smothering.
Peel and pip the butternuts, and cut it into about 5cm square chunks. Peel and chop the onions quite finely. Chop the garlic very finely, or push through a garlic press. Halve the Jalapeno pepper or green chillies and scrape out all the pips. Chop the green flesh very finely. Put the onions, garlic and chillies into the melted butter in a saucepan on a moderate heat and cook until the onions are soft and transparent. Add the lemon juice and chicken stock and stir until well mixed. Add the water and the cubes of butternut, and simmer until the soup is thick and all the ingredients are well blended together, about 1 hour. Liquidise with a Bamix or a food processer. Serve hot. Swirl a tablespoon or two of fresh cream into the centre of each bowl of soup just before serving.
Combine all ingredients and mix well. Transfer mixture to a serving dish and refrigerate. Serve with your favorite chips, crackers or veggies.
Chop the garlic cloves finely, sprinkle with salt and grind together with the flat of the knife. Combine with the parsley, tomatoes and olive oil and store, covered in the fridge overnight. Prepare the BBQ and oil the grill. With a sharp knife cut two lengthwise slits in the fillet, cut to, but not through, the skin. Spread half the garlic mixture over the fillet and into the slits. Place skin side down on the BBQ grill at low temp with the lid closed for 10-15mins. Spread the remaining garlic mixture over the fillet, close lid, increase the temperature to medium and cook another 15mins or until the flesh seperates into natural moist sections when pressed with a fork.
In a pot, melt the butter over medium heat, then add onion and cook, stirring frequently, until softened (about 3-5 minutes). Add flour, curry powder, and cumin, and cook for about a minute, again stirring. Whisk in chicken broth and water. Bring to a boil, whisking until smooth. Add broccoli and ground black pepper. Reduce heat to medium-low, cover and cook for about 5 minutes. Using a slotted spood, remove the vegetables and put them in a blender, along with 1 cup of the liquid. Blend until smooth. Return blended mixture to the pot. Stir in the cream and cook for another couple of minutes to heat through, then serve.
Puree bananas, diced pineapple, pineapple juice, coconut milk and ice in a blender, until smooth. Divide among 4 glasses. Garnish with pineapple wedges.
Chop garlic and mash together with salt. Add garlic and lemon to mayonnaise. Mix and enjoy. Refrigerate unused portion, it will keep for quite a while.
In 12-inch skillet, heat oil over medium-high heat. Add beef; cook and stir about 5 minutes or until browned. In medium bowl, mix tomato paste, 1 cup water, the beef bouillon and red pepper flakes. Add tomato mixture and vegetables to skillet. Cook about 3 minutes, stirring occasionally, until mixture boils. Cook 3 to 5 minutes longer or until vegetables are tender. Serve over mashed potatoes or egg noodles.
BATTER: In a medium bowl, combine flour,cornstarch & your choice of seasonings,baking powder,salt and pepper, whisk in beer & egg until smooth, cover & refrigerate 1-2 hours. CATFISH: Soak fillets in 1/2 teaspoons salt and 1/3 cup buttermilk or milk (optional step). COOKING: When ready to cook, in a deep skillet, heat oil (about 3" deep) to 375 degrees. Allow fillets to drip dry then lightly dab them with a paper towel to insure they are not wet, dip fillets in batter, lift strips with tongs, draining excess batter, then place catfish in oil several pieces at a time (do not over crowd fillets). Fry until well browned on all sides (about 3 min.), remove and drain on paper towels.
Tear chile pods into pieces, removing steam and reserving seeds. Place chile on baking sheet, preheat oven to 350 degrees. When oven is hot roast the chile for 10 minutes. Place the chile in blender container. Bring the chicken stock to a boil, add cider vinegar and pour over chile. Allow to sit for about 10 to 15 minutes to soften chile. Add orange juice contentrate, tomato paste, brown sugar and cumin. Blend into a smooth paste, add 1 tablespoon of the chile seeds and blend until smooth. Warm olive oil in skillet, add onions and garlic. Saute until onions begin to brown lightly then pour onions into crockpot. Toss the pork with 1 tablespoon of flour. In same skillet add pork cubes and brown stirring frequently. May need to brown the meat in batches to enusre even browning,. As meat is browned, transfer to crockpot. When all the meat has been browned, pour 1/2 cup water into skillet, bring to a boil and scrape up browned bits. Pour into crockpot along with chile sauce, stirring well. Cover and cook on low for 4 to 5 hours. Please note: This freezes well, freeze in a rigid container; defrost and heat through.
Place the mixed greens in a bowl or dish. Sprinkle/place remaining ingredients over the greens. Serve with Raspberry Vinaigrette Dressing.
Peel potatoes and cut into chunks. Place potatoes in a large saucepan and cover with water. Cook over medium heat until potatoes are tender. Drain and place cooked potatoes in a large bowl. Mash potatoes with butter and salt and pepper to taste. I like to leave them a little chunky. Stir in the celery, onion and pickles. Mix together the mayonnaise, mustard and sour cream, and stir into mashed potatoes, mixing well. Serve warm or at room temperature.
Preheat oven to 180C/350F/Gas 4. Heat the oil in a pan. Cook the vegetables for about 10 mins until softened. Stir in the spice blend, and season. Separate the sheets of filo into two piles of 3. Cut each pile into 3 lengthways and then each strip in half crossways. So you should have 12 little piles of 3 sheets each. Put a heaped teaspoon of veggie mix in the bottom corner the strip. Fold over to make a triangle and then continue folding so you end up with what looks like a little samosa. Use a little beaten egg to seal the last bit. Brush with oil and put on a baking sheet. Bake for about 15 minutes until golden.
Separate livers from the gall bladders. Trim chicken livers of threads and gall and chop livers into 1 inch pieces. Fry onions and garlic in 250g butter until soft. Add the chicken liver pieces to the softened onions and fry until the livers are firm but still pink inside. Remove from the heat and stir in the chopped eggs and softened butter, brandy, ground cloves, salt and pepper to taste and mace. Then place in a food processor and blend until smooth. Adjust seasoning if required. Put the pate into your containers and pour a little melted butter on the top of the containers of pate to seal it. Put into the fridge until required.
Preheat oven to 350 degrees. Grease a 9 by 13 inch baking pan. Spread undrained pineapple evenly in pan. Follow with the blueberries. Sprinkle 3/4 cup sugar over the blueberries. Sprinkle the cake mix evenly over the blueberries. Drizzle the melted margarine evenly over the cake mix; followed by the 1/4 cup sugar and the pecans. Bake for 45 minutes.
To make chimichurri sauce, combine all ingredients from 1/2 cup olive oil through 1/4 tsp salt in a bowl. Set aside. Preheat a barbecue grill or grill pan over medium-high heat. Brush steaks with oil, then season with salt and pepper. Cook steaks for 3 minutes each side for medium-rare or until cooked to your liking. (The thickness of the steaks will also determine the amount of time.) Cover loosely with foil and rest for 5 minutes. Cut a slit lengthwise along top of baguettes, cutting almost to base. Pull them open without splitting. Brush inside with mayonnaise, then fill with lettuce and avocado. Thinly slice steaks across the grain, then divide among sandwiches. Spoon sauce over the top of the sandwiches and serve.
Cream the butter and brown sugar together in a bowl until light and fluffy, using an electric mixer at medium speed. Add the eggs, one at a time, beating well after each addition. Add the cooled chocolate, coffee powder, and rum flavoring, blending well. Stir in the flour and the chopped walnuts and turn into the unbaked pie shell. Arrange the walnut halves in a circle around the edge of the pie. Bake in a preheated 350 degree F. oven for 20-25 minutes or until set around the edge. Cool on a wire rack.
Pre-heat oven to 180°C (350°F) or Gas No 4. Cut the liver into pieces and coat with seasoned flour. Heat the oil and brown the liver on both sides. Remove with a slotted spoon and place into an ovenproof casserole dish. Fry the onion and mushrooms in the same pan for about 5 minutes, then stir in any excess flour (from coating the liver) and the soup. Pour the mixture over the liver and cook for 55 Min's.
Place the soup bones into a pyrex or jelly roll pan with a lip to catch the juices. Roast at 450 degrees for 45 minutes to an hour. Remove bones and place in large stockpot. Add Madeira or other wine to pan to deglaze. Pour over bones. Add carrots, onion, garlic, bay leaves and salt. Cover everything with water. Bring to a rolling boil. Lower to simmer. Simmer for 3 hours. Strain stock into bowl. Discard solids (I always eat the carrots or give them to my toddler) and return stock to stockpot. Heat to low simmer. Add celery, carrot, onion, potatoes, garlic, lemon peel. Simmer for 1 hour. Add the herbs and chopped tomato and paste, and continue cooking for 1 more hour. Correct for salt and pepper before serving.
In a shallow bowl, combine the first five ingredients. Place dressing in another bowl. Toss chicken cubes in dressing, then roll in cornflake mixture. Place in a greased 11-in. x 7-in. x 2-in. baking pan. Bake, uncovered, at 400° for 12-15 minutes or until juices run clear. Serve with additional dressing for dipping.
Preheat oven to 500 degrees with a well-seasoned 10-inch cast iron skillet in it for about 10 minutes.Meanwhile, in a large mixing bowl, combine cornmeal, flour, salt and baking powder. Stir with a whisk to combine ingredients. In a separate small mixing bowl, mix eggs and buttermilk until combined. Add to dry ingredients. Carefully remove skillet from oven and melt one stick of butter in it. Add diced onion to pan and stir.Immediately pour batter into the cast iron skillet with the "instantly" caramelized onions and butter. Bake at 375 for 20 minutes until a knife inserted in middle comes out clean. Let rest for 10 minutes and then turn out onto a plate.
Lightly salt and pepper both sides of the flank steak. Spread one side with mustard. To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes until lightly browned. Add mushroom pieces and cook for 5 minutes. Stir in parsley, chives, tomato paste, and bread crumbs, then season with salt and pepper and paprika. Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string. To prepare gravy, saute bacon in a Dutch oven until partially done. Add the meat roll and brown on all sides, approximately 10 minutes. Add the finely chopped onions and saute for 5 minutes. Pour in the beef broth, cover Dutch oven, and simmer for 1 hour. Transfer meat to a preheated platter. Season pan juices in the Dutch oven with mustard, then salt and pepper to taste; stir in catsup. Serve the gravy separately.
Combine all ingredients for a marinade and pour over shrimp in a large ziplock bag or shallow dish. Refrigerate several hours, turning shrimp occasionally to coat. Serve with crackers and lemon wedges, if desired.
Make filling: Heat 4 T oil in a frying pan and fry the onions, adding the garlic when onions begin to color. Set aside. Add pork loin and ham to the frying pan and fry till colored, stirring. Set aside (add to onions and garlic). Add 1 T oil, sausage and the peppers to the pan and fry. Add to cooked pork and onions. Deglaze the pan with the wine, allowing it to bubble and reduce. Return all the ingredients to the skillet. Add the tomatoes, saffron, paprika and parsley and season with salt and pepper. Cook gently for 20-30 minutes, leave to cool. Meanwhile, make the dough. Put the cornmeal into a food processor. Add the dried yeast with the sugar. Gradually add the flour, salt, water, oil and 2 eggs and beat, to make a smooth, soft dough. Turn the dough into a clean bowl, cover with a dishtowel and leave in a warm place for 40-50 minutes to rise. preheat oven to 400. Grease a shallow roasting pan or 12x8 dish. Halve the dough, roll out one half on a floured surface, a little larger than the pan. Lift this into place, leaving a border hanging over the edge. Spoon in the filling. roll out the other half of dough and lay in place. Fold the outside edge of bottom crust over the top and press gently all around edges. Prick the surface and brush with beaten egg. Bake pie for 30-35 minutes. Cut into squares.
Heat oven to 375 degrees. Coat two baking sheets with vegetable cooking spray. Lightly beat egg in shallow bowl. In another shallow bowl, mix crumbs and seasoning blend of your choice. Dip potato wedges into egg; coat completely with crumb mixture. Arrange in single layer on baking sheets. Bake 20 minutes, then turn potatoes over and continue to bake 10 to 15 minutes longer, until potatoes are browned and crisp and insides are tender when tested with toothpick or fork. Serve immediately, plain or with lemon or ketchup.
Whip cream cheese until light and fluffy. Add the pineapple, seasoned salt, and green onions until well mixed. Form mixture into a ball. This was easier if I refrigerated the cheese ball for an hour before this step. I also found I preferred splitting this into 2 normal sized cheese balls instead of 1 huge cheese ball because it was easier to handle. Roll the ball in the nuts. Serve with crackers.
Preheat oven to 375 degrees. In large bowl, sift together flour, baking powder and salt. Stir in cocoa, sugar and cinnamon. In medium bowl lightly beat the egg. Stir in the corn oil, milk and mint extract. Add the egg mixture to the flour mixture and stir in the chocolate chips. Stir just until the dry ingredients are moistened. Fill greased muffin tins. Bake for 18 minutes or until a tester comes out clean.
In a large frying pan over medium-high heat, melt 1/2 tablespoon of the butter with 1/2 tablespoon of the olive oil. Add the onion and saute, stirring occasionally, until golden brown and just beginning to caramelize, 5-7 minutes. Do not allow the onion to scorch. Add the red and green peppers and saute until beginning to soften, 3-5 minutes longer. Transfer to a serving bowl and set aside. Add 1/2 tablespoon each of the remaining butter and olive oil to the same pan. Add half of the cubed potatoes and cook, turning to brown all sides, 5-7 minutes. If the potatoes are too dry, add a little more butter or oil. Transfer the browned potatoes to the bowl holding the pepper mixture. Repeat with the remaining butter, olive oil and potatoes. Return the mixture to the pan. Raise the heat to high so that it quickly warms through. Remove from the heat and season to taste with salt and pepper. Add the parsley and stir to combine. Return to the serving bowl and serve immediately.
Remove the bottom third of the asparagus (woody parts of the stalk) and discard. Arrange asparagus in a steaming basket. Cover and cook over boiling water 5 minutes or until crisp-tender; drain. Combine wine vinegar, lemon juice salt, sugar, black pepper, cayenne and Dijon mustard stirring well. Gradually add oil, whisking until emulisfied. Place asparagus in a 12 x 8 x 2-inch baking dish; add marinade. Cover and refrigerate 3 hours or overnight. Drain asparagus. Arrange on a serving platter; garnish with pimiento strips or tomatoes if desired.
Melt the butter in a heavy based pan. Form the rice, meat, coriander, paprika and cinnamon into about 20 small meatballs. Cook a few at a time in butter until well browned. When all are cooked, return them to the pan; add onions, saffron, pepper and stock. Bring to the boil; cover and simmer about 40 minutes. Add the parsley and lemon juice; cook about 5 minutes. Serve with green vegetable salad.
Grind all Step1 ingedients up with a food processor. Cover with 3/4 cup pickling salt to 2 quarts of water. Let brine stand overnight. In the AM, drain the mixture well. Then add the Step2 ingredients except for the flour and vinegar. Bring to a boil. Mix 1 cup of flour with the vinegar to make a smooth paste. Add some of the hot mixture to the paste before mixing it together. Cook for about 10 minutes. Pour into sterilized jars.
You can marinate the chicken right out of the freezer for up to a couple of days, but you can marinate unfrozen ones overnight too. When the marinade has "cooked" the chicken a bit, drain and cut into large bite size nuggets. Preheat the oven to 350°F Roll the nuggets in enough curry powder to coat them thoroughly. Bake for about 20 minutes or until tender. Layer the chips on a plate or pan, depending if you're microwaving or baking. Next, evenly layer the green onions, tomatoes, peppers and mozzarella cheese. Microwave or bake until the cheese melts. Top with pico de gallo or picante sauce.
Mix together ground chuck, slightly beaten egg, sour cream, bread crumbs and dry onion soup mix. Mix flour and paprika well. Shape meatballs, then roll in flour and paprika mixture. Brown slowly in 1/2 cup butter in large deep skillet. After browning add soups and water. Cover skillet with tight-fitting lid and simmer for 30 minutes.