HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 450 degrees. clean, peel and slice potatoes. layer in a glass casserole dish. chop garlic and onions and add on top. add butter on tablespoons all over (dont melt oven will do that for you). cover with foil bake 30-45 minutes at 400 degrees or until reaches desired tenderness when poked with fork. after the potatoes are done to the desired tenderness uncover and add cheese ( less or more that I do). bake at 350 degrees until cheese is lightly browned. ENJOY !
In a sauce pan that has a lid (you'll use it later), bring water to a boil, add meat, bring back to a boil, then turn off and let stand while you prepare the vegetables. Prepare ginger, garlic, and leek or onion. Discard water off the beef, and add enough boiling water to almost cover the meat, along with anise, ginger, and leek or onion. Heat an empty wok over high heat, add lard or oil, heat and swirl in pan, then add garlic and stir quickly for a moment until the fragrance rises from the oil. Then add soy sauce and bring to a boil. Add soy sauce mixture to the saucepan with the beef, cover the dish, and braise for an hour or more, stirring occasionally, and discarding water that has condensed under the lid. While the meat and vegetables cook, peel and cut up the carrots and potatoes. Twenty to forty minutes before serving, add the carrots and potatoes and salt and pepper. (At this point, you may wish to enhance the flavor with a pinch of five-spice powder or ground cloves.). When the potatoes are cooked through and the sauce is just starting to thicken naturally from the potato starch, the dish is prepared. In north China, this stew is served with thick, chewy, crusty flat bread. In the south, with rice. Garlic-stir-fried spinach or other greens makes an excellent accompaniment. This amount serves 2 people, but may serve up to eight or ten alongside an appropriate number of other dishes as part of a family-style Chinese meal.
For the spread, place the cream cheese, goat cheese, garlic, thyme, parsley, 5 tablespoons milk, salt, and pepper in bowl of an electric mixer fitted with paddle attachment. Beat on medium speed until well mixed. Add an additional tablespoon of milk if the spread is very thick. To make sandwiches, spread each slice of bread with the goat cheese spread. Slice the cucumber in thin rounds and arrange on half the bread slices. Top with remaining bread, press slightly. Trim off the crusts, and cut into halves, thirds, or triangles.
In a large covered cooking pot, combine raisins, sugar, water, molasses, shortening, cinnamon, cloves, salt, nutmeg, and rum. Bring to a boil and boil gently for 10 minutes, stirring often. Let cool to room temperature, preferably overnight. Combine flour and baking soda and stir into the cooled mixture. Stir by hand and only enough to thoroughly mix in the flour. Grease 2 bread pans and line bottom with waxed paper. Pour mixture into pans and bake at 350 for 1 hour. Check to see if a toothpick comes out clean, and if not, bake up to 10 minutes more. Do not overbake. Cool on a rack for 10 minutes, then run a knife around sides and remove cakes from pans. Cool completely and wrap in aluminum foil.
Place herbs in teapot. Add boiling water. Steep 5 minutes. strain and pour into cups. Add honey or sugar to taste. Enjoy!
1. In a food processor, finely grind the pistachios, taking caution to not turn it into pistachio butter. Transfer the pistachios into a shallow bowl or plate. 2. Combine the whole grain mustard with the wine in a shallow bowl or pie plate. 3. Preheat the oven to 350 degrees. 4. Pound the chicken breasts until they are 1/2" evenly. Salt and pepper each side. 5. Dip the chicken into the mustard/wine mixture, then dip into the pistachios to coat. 6. Place the chicken in a shallow baking pan with a rack - this will allow the chicken to get crispy on all sides. 7. Bake for 25-30 minutes. 8. Serve with Mustard Cream Sauce if desired.
Preheat oven to 350°F Spray an 9-inch springform pan with vegetable spray. Wash spinash and shake off excess water. In the water clinging to the leaves, cook the spinach over high heat just until it wilts. Squeeze out excess moisture, chop and set aside. In large nonstick skillet, heat oil over medium heat; add garlic, onions and mushrooms and cook for 5 minutes or until softened. Remove from heat and add chopped spinach, ricotta, cottage, Cheddar and Parmesan cheeses, whole egg, egg white, dill and pepper; mix well. Pour into prepared pan and bake for 35 to 40 minutes or until knife inserted in center comes out clean.
Preheat oven to 400°. Beat egg substitute and eggs in a large bowl until fluffy. Add 3/4 cup cheddar cheese, 3/4 cup Jack cheese, milk, flour, baking powder, salt, and cottage cheese. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add zucchini and the next 4 ingredients through corn; saute for 5 minutes or until tender. Add the zucchini mixture and parsley to egg mixture. Pour mixture into a 3-quart casserole dish coated with cooking spray. Top with the remaining 3/4 cup cheddar cheese and 3/4 cup Jack cheese. Arrange tomato slices over cheese. Bake at 400° for 20 minutes. Reduce oven temperature to 350° (do not remove dish from oven), and bake for 45 minutes or until lightly browned and set.
Combine the rolled oats, milk, water, and carrot in a saucepan. Turn heat to medium and stir occasionally until mixture comes almost to a boil and most of the liquid is absorbed, which takes about 5-7 minutes. When oats are done, stir in vanilla and Splenda brown sugar blend. While oats are cooking make topping by blending 2 tbsp of non-fat plain yogurt with 1 tsp maple syrup. Pour oats into a bowl and top with yogurt topping, walnuts, and coconut or raisins.
In a large soup pot sautee onion and celery in olive oil until soft. Add remaining ingredients to pot; bring to a boil. Reduce heat to simmer and continue to simmer for 45, or until potatoes are soft. Thicken with cornstarch and water. ENJOY!
Alternate slices of tomato with mozzarella on platter. Sprinkle with salt and pepper. Scatter with chopped anchovy. Drizzle entire platter with olive oil and garnish with chopped parsley. Serve with slices of a crusty, rustic baguette rubbed with fresh garlic.
Trim the excess fat and cut the flank steak in small, bite-size pieces. Combine the ingredients for the marinade and let the beef marinate for at least 20 minutes. Meanwhile, cut the onions in thin slices. The bell peppers should be seeded and cut in 1-inch slices. Cut the tougher ends of the asparagus and slice them on the diagonal into 2-inch long pieces. Bring a medium pan of water to a boil, reduce to a simmer and throw the asparagus in for about 2 or 3 minutes. Drain them, run them under cold water and dry them. In a wok or saute pan over a high flame, heat 1 tablespoon of the oil. Add the marinated beef strips, making sure it makes a nice sizzling sound. Once the meat is nicely browned on the outside, but still tender in the middle, about 2-3 minutes depending on the size, take it out and set it aside on a plate. You may need to sear the beef in two batches if your wok is not big enough. Add 1 more tablespoon of the oil, and briefly stir-fry the asparagus for 3-4 minutes at medium-high eat. Set the asparagus aside and keep warm. Add another tablespoon of oil, if necessary, and add the onions. Toss and turn until they have a nice golden brown color, 7 to 10 minutes. Add the peppers and stir until softened, about 4-5 minutes. Add sugar and vinegar, and cook for a few more minutes until the onions begin to caramelize. Add the stock and bring to a simmer cooking for another 2 minutes to reduce the liquid. Mix the cornstarch with the 3 tablespoons of water and add slowly add it to the mixture until the sauce is a thick as you desire. Return the beef and the asparagus to the pan and stir for another minute or so to amalgamate the flavors. Serve immediately with some white or brown rice.
Cut steak into smaller portions (to fit size of biscuits). Salt and Pepper each side Dredge in flour Put enough oil in fry pan to come up to about 1/4 inch Fry steaks on med hi heat until browned on both sides. Put browned steaks in crock pot, add beef stock (may need to add a little more water to cover completely). Cook on low heat for 12 to 18 hours. If you use beef stock or water instead of gravy, the liquid after some hours of cooking may need to be poured into a sauce pan and thickened with about 2 tablespoons of flour if you want gravy, then you can add it all back to the pot to cook for the rest of the duration. Serve in your favorite biscuits or over rice or mashed potatoes if you want to make them for a supper meal.
Cook pinto beans as directed on package. Add celery, carrots, onion and add chicken or beef boulion to taste.
Preheat to 350 degrees. Saute onion and mushrooms in nonstick, ovenproof 12" skillet over medium-high heat until soft and most of liquid from mushrooms has cooked off, about 10 minutes. Add spinach leaves and saute an additional 5 minutes. Remove from heat. Whisk eggs together with cheeses and remaining ingredients. Pour egg mixture into skillet of spinach and mushroom mixture, stirring to combine. Bake for 15 minutes or until set. Let stand 5 minutes before cutting into 8 wedges.
In a medium bowl, using a hand-held mixer, beat the butter until creamy. Sift cocoa and icing sugar together, add to butter and mix well. Add vanilla and continue beating for 1 - 2 minutes until mixture is smooth. Put blended mixture into small dish and serve. If not using butter immediately, cover and refrigerate. Enjoy!
Saute muchrooms in the 1/2 cup butter until lightly browned. Add the onion and cook until soft. Stir in the flour and cook until thick, stirring constantly. Add sour cream and whipping cream and stir well. Pour into a buttered casserole dish. Combine the melted butter and breadcrumbs and sprinkle over the casserole. Bake at 325* for 35 minutes or until lightly browned and bubbly.
Stir together the mushroom soup and the water. Mix together in a bowl, the beef, crumbs, onion, garlic, parsley and egg, adding 1/4 cup of the mushroom mixture. Mix in well. Shape into balls and brown in a frying pan in a little bit of fat. When browned, drain off fat and pour the remaining soup mixture over. Cover and simmer for 45 minutes, until tender and tasty. We like this with buttered noodles.
Mix all ingedients together except tomato sauce. Put meat mixture in a loaf pan and top with tomato sauce. Bake at 350 degrees for 60-70 minutes.
Dough:. Combine flour, baking powder and salt in a mixing bowl. Cut in shortening until mixture resembles coarse meal. Add milk all at once to dry ingredients and stir with a fork until a soft dough is formed. Turn dough out onto lightly floured surface and knead gently for 8-10 minutes. Roll out to a 12" square. Filling:. Gently spread shortening over dough. Combine brown sugar, cinnamon, and raisins and sprinkle evenly on top. Roll up dough like a jelly-roll and seal edge. Cut into about 12 -1" pieces. Place into greased muffin tins. Bake @ 425* for 14-18 minutes. Remove from pan and serve.
Add the first 9 ingredients to a 1-1/2-2 pound bread machine according to the manufacturer's direction. Select the dough cycle. When the cycle is complete remove the dough, punch down and let rest for 10 minutes. Divide the dough into thirds. On a lightly floured surface roll each portion into a 14x10-inch rectangle. Using a pizza cutter or a sharp knife, cut the dough lengthwise into 1/2-inch wide strips. For each breadstick pick up 2 strips together and twist several times; press ends together. Place the breadstick dough about 1/2-inch apart on a greased baking sheet. Stir the egg and water together, then brush onto the breadsticks. Sprinkle with pepper, salt OR cheese. Bake in a 400°F oven for about 10-12 minutes or until golden brown. Remove from baking sheet, then cool on wire racks.
heat oven to 375*F. in large mixer bowl combine all ingredients except flour and rasins. beat at low speed, scraping bowl often, until well mixed. add flour; continue beating until well mixed. by hand stir in raisins. drop dough by rounded teaspoonfuls 2"in apart onto greased cookie sheets. bake 8 to 10 minutes or until edges are lightly browned.
In a Dutch oven or pot melt butter over medium heat. Add in onion and chili flakes; cook stirring for about 3 minutes. Add in garlic cook stirring 2 minutes. Add in flour then cook stirring constantly for about 1-1/2 minutes. Slowly add in milk and broth, whisking constantly until bubbly and thickened. Stir in the cubed cooked potatoes and green onions; bring to a boil. Reduce heat to low and simmer uncovered for about 20 minutes. Using a fork mash about half of the potatoes (leaving some cubed). Mix in crumbled cooked bacon, sour cream and 1-1-/2 cups cheddar cheese; stir until the cheese has melted (do not boil). Season with seasoned salt and black pepper. Ladle into 6 bowls then sprinkle with more cheddar cheese and chopped green onions if desired. Delicious!
Saute first 4 ingredients in a large skillet, simmering for a few minutes. Combine and add the next 7 ingredients and then add the stuffing slowly until you have an oatmeal consistency. Place in a casserole dish and sprinkle with Parmesan cheese. Bake at 325 degrees F. for 20-30 minutes.
Bring a pot of salted water to a boil, add beans and cook for 6-8 minutes. Melt the butter/margarine in a skillet, add onion and saute for 7 minutes, stirring. Stir in salt, mace and water chestnuts; saute 2 minutes. Add beans and saute until heated through.
Boil the chicken! shred the chicken and let it cool. chop some green onions. mixture! in a large bowl mix WELL the 16oz bag of cheese. 16oz tub of sour creme. a handfull of green onions. the shredded chicken. and the garlic powder. use a 9x13 glass pan. coat the bottom of your pan with sauce. pour some sauce on a dinner plate. dip a tortilla in the plate of sauce and place in your glass pan put in some of your mixture and roll it and continue till your pan is full. pour more sauce over the whole thing add the other bag of shredded cheese on top and more green onions and black olives for garnish.
Combine flour and salt in mixing bowl. Cut shortening into flour with pastry blender or 2 knives. Do not overmix; these are sufficently blended when particals are the size of peas. Add water gradually, sprinkling 1 tablespoon at a time evenly over mixture. Toss lightly with a fork until all particles of flour have been dampened. Use only enough water to hold pastry together when it is pressed between the fingers. It should not feel wet. Roll dough into a round ball, handling as little as possible. Roll out on a lightly floured board into a circle 1/8 inch thick and 1 inch larger than the diameter of the top of the pie pan. Place circle into pie pan, gently pressing dough to fit to the bottom & sides. Trim edges with scissors or a sharp knife letting 1/2 inch extend over rim. Turn edge under and flute with fingers to make a standing rim. Prick shell all over with a fork to prevent air bubbles. If desired, bake at 450 for 12-15 mins or until a golden brown. (Not necessary for the Shoo Fly Pie and most other baked pies.).
PLACE drink mix in punch bowl or large plastic or glass pitcher. Add water; stir until drink mix is dissolved. Refrigerate several hours or until chilled. STIR in ginger ale when ready to serve. PLACE 1/4 cup sherbet in each punch cup. Pour drink mix over sherbet.
Sift all dry ingredients together. Cut in butter until crumbly. Stir in raisins. Mix the milk with one beaten egg and stir into the dry mix until it just comes together. Onto a parchment lined sheet pan, scoop out 10 scones with a large cookie scooper. Brush each scone with the remaining beaten egg and bake at 425* for 12 to 15 minutes. Serve with butter and jam.
-Preheat oven to 350-degrees F. -Puree DRAINED black beans in a blender. -Combine black bean puree and all but last 2 ingredients in a mixer bowl. -Mix at medium speed until combined. -Combine yogurt and vanilla into mixture. -Pour into 8X8 baking dish and bake for 20 minutes. -Remove from oven and sprinkle sugar substitute on top. -Bake for another 10 minutes (or until a toothpick pricked into center comes out clean). -Let cool completely.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid. Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine. Transfer the pasta to a serving plate and serve.
Chop and combine all ingredients. If using the salsa plain, I prefer to simmer it in a saucepan for 20 minutes or until the onions are cooked. If using it in another recipe that involved cooking, I skip this step. If a smooth salsa is desired, blend in a blender as needed. Cooked, it can keep for several weeks in the fridge. Feel free to substitute the parsley with cilantro and add the lime juice if you like of course! Adjust the spices and peppers to your taste. This combination is a little hot, especially if you use 5 jalapenos! Enjoy <3.
In a large saucepan, saute onions, celery and garlic in butter until tender, about 7 minutes. Stir in tomatoes, wine, parsley, salt, pepper and thyme. Cover and simmer 30 minutes. After the 30 minute simmer you can refrigerate or freeze the tomato mixture, if desired and continue as directed below**. Add the fish and simmer 7-10 minutes or until the fish is opaque and flakes easily. **reheat tomato mixture by covering and simmering for about 10 minutes or until hot. Continue as directed in step #4.
In a medium sized bowl, combine first 11 ingredients; stir well. Shape mixture into 30 (1 1/4") meatballs. Place meatballs on rack of a broiler pan coated with cooking spray, and broil 5 1/2 inches from heat (with door partially open) 8-10 minutes or until browned, turning after 6 minutes. Drain and pat dry with paper towels. In a large skillet, combine tomato sauce and next 4 ingredients, and bring them to boil. Add meatballs; cover, reduce heat, and simmer 10 minutes or until thoroughly heated. Serve over rice.
Ln a large salad bowl, combine first 5 ingredients along with any optional ingredients. Toss to combine. Add vinegar, oil, salt, pepper, and Parmesan to the bowl. Toss thoroughly to combine the ingredients.
Sprinkle steaks with 1/8 teaspoon salt and 1/8 teaspoon pepper. Heat oil in large nonstick skillet over medium-high heat. Add steaks and cook until an instant-read thermometer inserted into side of each steak registers 135°F for medium rare, about 2 1/2 minutes per side. Transfer to large plate; cover loosely with foil and keep warm. Add onion to skillet and cook, stirring frequently, until browned, about 2 minutes. Add mushrooms and remaining 1/8 teaspoon salt and 1/8 teaspoon pepper; increase heat and cook, stirring frequently, until mushrooms release their liquid and begin to soften, about 3 minutes. Add wine and 1 teaspoon rosemary; bring to boil. Cook, scraping up browned bits from bottom of skillet, until liquid evaporates and mushrooms are lightly browned, about 3 minutes. To serve, stir in parsley and remaining 1 teaspoon rosemary; pour over steaks.
Mix dry ingredients and sift. Make a mound and place hole in the center. Add the liquid ingredients and mix well. Pour 1/4 cup batter for one pancake. The consistency should be thin enough that you do not need to touch the batter once you pour it. This pancake will rise. Use the ingredients specified. Adjustment of other ingredients WILL change the taste but so far as I have noted not the texture. Use lard or bacon grease on the skillet or griddle. This is not a pam or oil recipe. If you must reduce the amount of grease wipe rapidly with a paper towel to remove. The skillet should be so hot a drop of water dances on it. IF you leave this overlong it will get a dark brown or black that means it browns rapidly. IT should bubble around the edges. Flip and watch the rise of the pancake to know when it is done. I suggest making a few small ones until you get the knack for this. Yes it is 4 tsp baking powder, no it is NOT a typo so don't ask. Yes it needs that. Serve with a pat of fresh butter and your favorite syrup.
In a medium saucepan, bring 3 1/4 cups salted water to a boil. Add the rice, bring to a simmer, cover and cook for 20 minutes. Meanwhile, in a small saucepan, heat 1 tablespoon olive oil over medium heat, stir in the curry powder and cook 1 minute. Add the coconut milk and cook until reduced by half, about 7 minutes. Toss together the chicken, five-spice powder and 1/2 teaspoon each salt and pepper. In a large, heave skillet, heat 2 tablespoons olive oil over medium-high heat until shimmering. Increase the heat to high and stir-fry the chicken until just cooked through, about 6 minutes. Stir in the coconut curry sauce. Serve over the rice.
Preheat oven to 350F and put a little bit of water in a baking pan. Remove seeds from papaya, sprinkle fruit with cinnamon and sugar and place in baking pan. Bake for 35 minutes and serve while hot.
Preheat oven to 450°. In small bowl mix parsley, breadcrumbs, Parmesan and zest. Season with salt and pepper. Divide parsley mixture into 4 mounds. Carefully loosen the chicken skin with your fingers; tuck parsley mixture under the skin. Season with salt and pepper to taste. Place in a 9 x 13" roasting pan. Bake until skin is crispy, chicken is cooked through and an instant read thermometer inserted into the thickest part reads 165°, about 30 minutes.
Combine lemon juice, brown sugar, olive oil, garlic, and oregano. Mix well. Can be made earlier in the day and refrigerated, and re-mixed prior to adding to the chicken. Pierce chicken beasts with a fork twice on each side. Combine chicken and marinade and let sit at room temperature (or refrigerated) for 20 - 30 minutes. Preheat BBQ or Oven to 400 degrees. Cook on BBQ 8 minutes each side, or in oven approximately the same on a broiler pan to allow any fat or marinade to escape (time for both BBQ and Oven can differ from these times (i.e. BBQ - outside temp can affect the internal heat of the BBQ. General rule is to cook until juices run clear. ***This can also be made on an indoor grill if you have one. I've done that and it turned out great. You can probably broil it but I've never tried.
Heat the olive oil in a large skillet over medium heat. Add the carrot and onion to the hot skillet and cook for 5 minutes, stirring occasionally. Add the garlic and cook for 1 minute longer. Crumble the beef and pork into the skillet. Cook and stir until no longer pink. Pour in the red wine, parsley, and Worcestershire and cook for 5 minutes, stirring occasionally. Add the crushed tomatoes, celery salt, Parmesan cheese, and cayenne. Stir well to combine. Turn down the heat to low and simmer for 3 minutes. Season with salt and pepper, to taste. The sauce is ready to serve. If you would like a thicker consistency, allow the sauce to simmer longer until desired consistency is reached. If you would like a thinner consistency, pour in a little heavy cream or milk. Serve over hot pasta. Enjoy!
Wash the orange and roll it on the counter beneath the palm of your hand to soften it a little. Place all ingredients in a heavy-bottomed saucepan, leaving the orange whole. Mix the ingredients well. Bring to boil over medium to medium-high heat. Reduce heat and simmer for 20 minutes or until cranberries pop. Cool, then chill in the refrigerator until ready to serve.