HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat 2 tablespoons reserved oil in a large skillet, over medium heat. Saute garlic for 1 to 2 minutes or until golden. Sprinkle both sides of the fish with salt and pepper. Place fish in the skillet; cover, and cook for 8 to 10 minutes, or until fish flakes easily with a fork. Add the spinach and sun-dried tomatoes to the skillet. Cover and cook for 1 to 2 minutes, or until spinach is wilted but still bright green. Place the spinach on a serving plate; top with fish fillets. Drizzle pan drippings on top and serve.
Mix together in a small jar with tight fitting lid. Shake well,store in cool dry place.
Separate the eggs. Beat the cream until soft peaks form. Stir in the brandy (more if desired- according to taste). Beat the 2 egg whites until stiff. Gradually beat in the caster sugar- a little at a time. Continue to beat until all the sugar has dissolved. Now, beat in the egg yolks, and lastly fold in the brandy cream!
Mix all ingredients well with a whisk. Place 1/2 cup + 1 tablespoons mix into small jars or baggies. Empty soup into a plain coffee cup. Use a standard cup that holds 1 1/2 cup liquid. Add 1 scant cup of water; Stir very well. Microwave on High 1 1/2 minutes. Stir. Cover and let stand 3 minutes.
Mix eggs, milk, sugar, extract and nutmeg together with mixer. Slice bread in thick slices, thoroughly dip into mixture coating well, spray griddle with butter spray and brown on both sides, sprinkle with confectioner's sugar. If you don't have time to prepare this, I have used commercial eggnog and added nutmeg. You can buy it in a can and keep it in your pantry. Marian Allen
For The Cumin Aioli: Mix all together. Chill at least 1/2 hour to allow time for flavors to develop. For the Skewers: Assemble the skewers by alternating chicken, chorizo, red & yellow bell peppers and onion pieces. Don't pack too tightly. Season with garlic powder, salt and pepper and brush generously with olive oil. Wipe grill grates with vegetable oil and heat. Grill until chicken is cooked through, 12 to 15 minutes. Serve with cumin aioli.
Pour drained potatoes into non-stick skillet over medium heat. Add squash rounds, Caesar dressing and spices. Cover and cook until veggies are softened. Add more dressing if desired. Add sausage and heat through. Serve and top with feta cheese.
Combine seasoning and olive oil on a 6-inch plate. Top with Parmesan cheese. Dip slices or pieces of crusty bread into oil. ENJOY! :-).
Place butter in medium stockpan and melt. add carrots and onions and bring to a boil reduce heat and cover and cook until carrots are tender, usually about 45 minutes. enjoy.
Preheat oven to 375° F and grease 9 x 13-inch jelly-roll pan. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate morsels. Spread half of cookie dough into prepared pan and bake for 8 to 10 minutes. Remove pan from oven and set aside. Meanwhile, in a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with 1/2 cup evaporated milk. When melted and combined, add 1/2 cup melted peanut butter and pour over cookie base. Sprinkle chocolate chips as evenly as you can over the caramel. Turn out remaining cookie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips. Bake for 15 to 20 minutes or until golden brown and edges are set. Cool in pan on wire rack.
Mix the butter, cream cheese, sour cream, and mayonnaise until blended. Add seasoned salt, paprika, and chili powder. Add cheese, onion, green pepper, and jalapenos. Add crab and shrimp; mix. Roll into 1/4 inch balls; refrigerate for 30 minutes. Beat eggs and milk. Dip the balls into egg mixture; dredge in fine bread crumbs. Deep fry until golden in 1 cup hot oil.
in a large pan, soften gelatin in cold water.let stand 1 minutes -- cook and stir over low heat.do not boil -- until gelatin is dissolved -- about 4 minutes -- remove from the heat and slowly stir in syrup, set pan in ice water, whisk in milk, continue whisking till mixture has thickened.about 10 minutes -- remove pan from ice bath and set aside. in a mixing bowl, beat cream till stiff peaks form.fold in 3/4 cup toasted, chopped pecans and the maple mixture -- sprinkle 1 cup wafer crumbs in 13x9 baking pan -- top with maple mixture.sprinkle with remaining pecans and wafer crumbs -- and chill for at least 6 hours or preferable overnight -- refrigerate leftovers, of course.
Heat olive oil in large nonstick skillet over medium heat. Stir in onions, pepeprs, garlic, oregano, red pepper flakes, bay leaf, and the water. Cover pan and cook, stirring once or twice, until onion is slightly softened, 3-4 minutes. Uncover and cook 3 minutes longer. Stir in wine and cook until nearly evaporated, 2-3 minutes. Add tomatoes; rinse can with a little water and add to pan. Cook sauce, breaking up tomatoes and stirring frequently, until thickened, 6-8 minutes. Stir clam juice into sauce and boil until thickened, 6-8 minutes. Remove bay leaf and let sauce simmer over low heat. (Sauce can be made in advance. Let cool and refrigerate if made more than 4 hours ahead.). Heat large pot of water to boiling for pasta. Salt water and add pasta; cook until tender but still firm to the bite. Meanwhile, add clams to sauce and cover skillet tightly. Simmer until clams open. Using slotted spoon, transfer clams to plate and keep warm with aluminum foil. Stir in remaining seafood and continue to simmer until cooked through, about 4 minutes. Remove from heat and return clams to sauce. Stir in parsley, basil, lemon juice, salt, and pepper. Drain pasta in colander and quickly transfer to serving bowl. Spoon sauce over pasta. Serve hot.
preheat oven to 400*. lightly butter 12 muffin cups with spray. to prepare TOPPING: combine the almonds, brown sugar, and flour, stir in melted butter -- set aside. to prepare BATTER: combine flour, sugar, baking powder, baking soda and salt in large bowl -- stir well until blended. in a seperate bowl, whisk buttermilk, melted butter, eggs and almond extract. add to the dry ingredients all at once and fold just until evenly moistened -- do not overmix. divide the batter evenly among the muffin cups. press 1 tbls of topping onto each muffin. bake until the tops are golden and a toothpick inserted in the centers, comes out clean -- about 22-25 minutes. cool in pan on wire rack compeltely before removing from pans.
In a 4 quart slow cooker, combine all ingredients, except cilantro, and mix thoroughly. Cover and cook on LOW setting for 3-4 hours, stirring occasionally. Stir and serve hot, garnished with fresh cilantro.
Preheat oven to 350 degrees. Meanwhile, combine cornstarch and water in a small bowl. In saucepan, melt chocolate and condensed milk over low heat, stirring occasionally. Add the cornstarch mixture, then the eggs, butter, and salt. Stir until well-combined and smooth. Remove from the heat and add pecans. Mix well and pour into crust. Bake for approximately 30-35 minutes, until a knife inserted into the center of the pie comes out clean. Cool on a rack, then cover and refrigerate for a minimum of 2 hours.
Preheat oven to 350. Mix flour, soda and sugar. Stir in bacon crumbles. Mix in margarine and egg. Stir in cereal. Blend well but do not beat. Drop by teaspoonfuls on ungreased cookie sheet. Bake for 12-15 minutes. Cool slightly before removing.
Preheat oven to 400°F. Cut the acorn squash crosswise, creating rings. Scoop out the pits in the center and slice each ring in half. Lay rings flat in a sprayed baking dish. Brush generously with maple syrup and sprinkle with ginger, then with both salt and pepper. Roast in oven for about 10 minutes. Remove pan from oven and flip each piece of squash over. Brush again with maple syrup and then season lightly again. Roast for another 10 to 15 minutes until soft.
Heat oil and butter and sautee onions and garlic till tender about 5 minutes. Add rest of ingredients bring to boil then simmer for 30 minutes. Using a hand blender puree till onions are very fine. Cool and jar. Baste on any meats you want to be finger licking GOOD!
Fry onions in olive oil over medium heat until they are transparent. Add pierced whole loomi, carrot and potato dice and cook for a further 7 minutes. Add garlic, sea salt, freshly ground black pepper, and ground cumin. Add the tomato, tomato paste, chicken stock & cilantro. Cook until vegetables are almost tender, add red lentils and cook for an additional 10 minutes. Adjust salt to taste. Add broken up vermicelli noodles and cook until done (not mushy). Squeeze the lemon into the soup or on individual servings. Enjoy!
Preheat oven to 200 degrees C, Grease a 26 cm spring pan. Mix flour, baking powder and salt. Set aside. In a large bowl cream butter with sugar for about 5 minutes. Add one egg at a time until well incorporated. Add the vanilla extract, mix well. Turn mixer to low and slowly add the flour mixture. Don't over mix. Flod in the cut rhubarb and transfer dough to baking pan. Smooth the top. Sprinkle on the almonds. Baked for about 35 minutes or until an inserted toothpick comes out clean. Let cool on wire rack.
Shred the cabbage thinly to resemble saurkraut using a knife, madeleine or food processor. Cut onion in half lengthwise and slice into thin half moons. Put the shredded cabbage in a large bowl, add the shredded onion and entire contents of the 2 sauerkraut packages. (Do not drain or rinse the sauerkraut.). Sprinkle in the caraway seeds. Using your hands, mix well. It will seem to be too much cabbage for the amount of sauerkraut but do not be concerned. Place a 2" layer of sauerkraut mixture in the bottom of a large Dutch oven, stockpot or non-aluminum kettle. Layer the pork ribs on the sauerkraut mixture and cover with 1/3 of the remaining sauerkraut mix. Cut the keilbasa into 6 - 8 pieces and layer in pot. Cover with another 1/3 of the sauerkraut mixture. Add a layer of hotdogs, cut in half if desired, and top with remaining sauerkraut mixture. Pour any juices that remain in the bowl into the pot. Cover and simmer over a very low heat for 2 1/2 - 3 hours. At the end of the cooking time you should not be able to tell what started out as cabbage or onion from what was originally sauerkraut. Note: A pork roast can substituted for the boneless ribs, kielbasa and hotdogs. If using a roast brown it in a separate skillet and double the thickness of the base layer of the sauerkraut mixture. Serve with mashed potatoes and good rye bread.
Combine all ingredients in a pitcher, cover and refrigerate for at least 4 hours or up to 48 hours before serving. Serve over ice. If you are making far in advance, do not add the fruit until one hour before serving. It may pick up a red color from the wine and not look so pretty. Adding frozen cranberries at serving.
Mix coffee, ice cream and creme de menth in blender. Pour in to wine glasses, and garnish.
Preheat oven to 375 degrees (F). In a very large bowl, mix all ingredients. Pour into a casserole pan (sprayed with a non-stick spray). Bake for one hour or until potatoes are tender.
1. Cut eggs in half lengthwise. Slip out yolks and mash. 2. Stir in mayonnaise, mustard, salt, and pepper. 3. Place yolk mixture back in eggs. 4. Cut whole olive in half. 5. Put one half of olive for the spiders body. 6. Thinly slice the other half for the spiders legs. Put four legs on each side.
Fill cocktail shaker halfway with ice cubes. Mix the Belvedere Vodka, Monin Chipotle Pineapple Syrup, pineapple juice and simple syrup into shaker. Stir well. Strain cocktail into a chilled martini cocktail glass. Garnish with mint leaves.
Separate dough strips, and tie each loosely into a knot; place 1 inch apart on greased baking sheet. Brush dough strips with butter and sprinkle with seeds. Bake at 350°F for 15 minutes or until golden brown.
Heat oven to 190C / 375°F. Cut parsnips lengthways into halves or quarters depending on size. Toss the parsnips and lemon in the olive oil and sprinkle with 1/2 the thyme. Roast for 40 mins until tender. To make the confit heat the oil and gently fry the onion for 6 - 7 minutes Add the chilli, ginger, sugar, garlic and seasoning. Cover and cook over a low heat for 15 minutes until caramelised and tender. If it becomes too sticky or dry add 2 tsp of water. Remove parsnips from oven and pile onto plates. Sprinkle over the rest of the thyme and serve with the confit on the side.
Line a 15x10x1-inch pan with aluminum foil; spray with nonstick. In a large sauce-pan over medium heat, melt the marshmallows and butter or margarine, and the 1/4 cup of peanut butter stirring constantly until smooth. Remove from the heat and stir in the cereal, mixing well until all of the cereal is coated. Press this mixture evenly into your prepared pan. Spread a thin coat of peanut butter over the cereal mixture within 1 inch of the edges. Top with frosting. Starting with longest side, roll up as you would for a jelly roll, gently peeling the foil away from the cereal mixture. Wrap roll in foil or plastic, seem side down and chill atleast 1 hour in the fridge or until firm. Cut into 1/2-inch slices.
Preheat oven to 300 degrees. Mix together all ingredients except ice cream and place on cookie sheet lined with tin foil. Place pan in oven for 30 minutes, stirring every 10 minutes. Layer 2/3 of the mixture into a 9x13 pan and press into the bottom. Top with ice cream and smooth out. Top with remaining mixture. Place pan into freezer for 8 hours. Slice into squares, serve, and enjoy!
Preheat oven to whatever temperature the biscuits that you are using calls for; fry ground beef, drain, and saturate with BBQ sauce; add brown sugar to taste; flatten and stretch biscuits to fit into muffin pan holes; place meat mixture into the middle of each biscuit; place into oven until biscuits rise; sprinkle shredded cheese on top and place back into the oven for about a minute or until cheese melts. Best when eaten hot. To reheat, place in plastic sandwich bag and place in microwave for about 30 seconds to 1 minute.
Wrap bacon slice around edge of each steak; secure with string or toothpick. Mix steak sauce, ketchup, marmalade, lemon juice, onion and garlic; set aside. Grill or broil steaks 5 to 7 minutes on each side or until cooked through, brushing often with about 1/2 cup of the steak sauce mixture. Serve steaks with remaining steak sauce mixture.
Pick through crabmeat to remove any shells. In a 2-quart mixing bowl, blend all ingredients. Adjust salt and pepper if necessary, and pour mixture into an oiled terrine mold. Cover and refrigerate overnight. Remove from mold and garnish with French bread or garlic croutons. NOTE: to enhance presentation of terrine, you may wish to color 2 cups of mayonnaise: 1 with red food coloring and 1 with green. Using a pastry bag with a star tip, pipe colored mayonnaise around base of terrine. Garnish top of terrine with a small amount of colored mayonnaise and a fresh tomato rose. Looks beautiful in Christmas.
Combine all ingredients in a large saute pan. The carrots should form a single layer in the pan. Bring the carrots to a simmer on medium-high heat (you may need to add a bit more honey or some water to keep the carrots from burning while they cook). Reduce the liquid until the pan is just about dry. The carrots should be cooked through, shiny and delicious.
Spread the mayo on the bread. Place the meat, cheese, pickle, onion if using, tomato and chips onto one slice of bread and top it off with the second slice of bread. Smash it down a bit and hang on! It gets a bit messy!
In a Dutch oven, brown roast in oil. Remove and set aside. In the drippings, saute onions and garlic until onions are tender. Return roast to Dutch oven. Stir in tomatoes, 1/2 cup water, horseradish, browning sauce, salt if desired and pepper. Cover and simmer for 2 to 3 hours or until tender. Remove roast to a serving platter and keep warm. Drain off all but 2 cups of pan juices. Combine flour and remaining water; stir into pan juices. Cook for 5 minutes or until thickened and bubbly. Slice roast and serve with gravy.
Split chicken and spread out flat. Put onion, garlic, chilies, ginger and lemon rind into container of electric blender with 2 or 3 tablespoons of the coconut milk and blend to a smooth paste. Add turmeric, pepper, coriander and salt and a spoonful more milk if necessary and blend again for a few seconds. Spread some of this spice paste over the chicken inside and out and let it marinate for 1/2 hour or longer. Put the remaining spice mixture in a wok or large pan with the leaves and the coconut milk (wash out blender container with some of the coconut milk) and bring slowly to simmering point, stirring constantly. Lower the chicken into this gravy and continue simmering, stirring and ladling the gravy over the chicken occasionally. Turn chicken after 10 minutes and continue cooking until chicken is done. Lift chicken from pan and grill over coals or under a preheated griller, a good distance away from the heat source, until chicken is touched with brown. In the meantime continue simmering gravy, stirring occasionally, until it is thick. When chicken has been grilled on both sides, transfer to a serving plate and spoon a little of the gravy over. Serve the rest of the gravy separately.
Batter: In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder and salt, then toss the cranberries in the mix and stir to coat. In a separate bowl, or in a large measuring cup, whisk together the egg, oil, milk, orange juice, and orange oil or peel. Gently and thoroughly mix the wet ingredients into the dry ingredients. Using a muffin or cookie scoop, or a 1/4-cup measure, pour the batter into 12 lightly greased muffin cups, filling them about 3/4 full. Topping: Combine all of the topping ingredients. Sprinkle a scant 1 tablespoon of topping over the batter in each muffin cup. Baking: Bake the muffins in a preheated 400°F oven for 20 minutes, or until they're nicely domed and a cake tester inserted into the center of one comes out clean. Remove the muffins from the oven, and run a knife around the edge of each one to separate it from the pan. Carefully tilt each muffin in its cup so steam doesn't collect underneath as they cool. After about 5 minutes, transfer them to a rack to cool completely.
In a mixing bowl, combine cornstarch and sugar. Stir in white wine and soy sauce until smooth; set aside. In a large nonstick skillet or wok, stir fry pork in canola oil until lightly browned. Add carrots, garlic and ginger; stir-fry for 2 minutes. Add bok choy to skillet and stir-fry until bok choy is wilted. Stir soy sauce mixture and add to skillet. Bring to a boil; cook and stir 2 minutes or until sauce is thickened. Serve with rice or noodles.
Place artichoke hearts in a shallow 1 1/2-quart casserole. Squeeze moisture from spinach; arrange spinach on artichokes. In small bowl of electric mixer, beat cream cheese and butter until smooth; gradually beat in milk. Spread over spinach. Sprinkle with pepper and Parmesan cheese. Bake uncovered at 375°F for 40 minutes.
Preheat oven to 350. Spray bundt pan with cooking spray. In medium size bowl combine flour, sugar, powder, soda and cinnamon. In a large mixing bowl combine oil, milk and eggs. Add flour mixture, stir until just moistened Mixture will be thick. Fold in carrots, pineapple, raisins and coconut. Spoon into bundt pan. Bake 50-55 minutes or until pick comes out clean. Cool 10 minutes in pan on rack. Remove from pan to cool completely.
Put flour, bran, baking powder, soda, salt and nuts into a bowl. Add the eggs and pineapple and mix well. Put mixture into a greased loaf pan. Bake at 350"F/180'C (gas mark 3) for 1 hour. Bread should be left for one day and served thinly sliced with cream cheese.
Mix sugar, flour, and salt. Add beaten egg, pineapple, and the juice, Cook in double boiler until thick. Add butter and mix well gain. Remove from heat and cool.
Combine all the ingredients in a plastic freezer bag and marinate overnight. Cook, over low heat, in a large skillet, Dutch oven, or crock pot until meat is tender, about 1 1/2 hours or 5 hours, on low, for crock pot. Shred meat and serve on buns, or leave pieces whole and serve with boiled potatoes and a vegetable.
Place Weetabix in a bowl. Pour yogurt over biscuits. Crush Weetabix with spoon and mix with yogurt. Stir in chopped pear and cashews. You can modify the type of nuts, fruit and flavor to suit your taste. I like to add ground flax for omega-3 and extra fiber.
Make dressing: Puree dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl. Make salad: Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water. Add pasta, scallions, bell peppers, and sesame seeds to dressing, tossing to combine, and serve immediately.
Layer pinto and kidney beans in a 1 quart food storage jar with tight fitting lid. Combine chili seasoning mix, onion, bouillon granules and pepper flakes in a small plastic food storage bag, close bag with a twist tie. Place on top of beans spreading out bag to cover beans. Place pasta on top of bag. Seal jar. Cover top of jar with 8 inch circle of fabric, if desired. Attach recipe gift tag. Recipe Gift Tag: Print a tag with the following to attach onto the jar. 1 jar Spicy Chili Mac Mix, 4 to 5 cups water, 2 (14 1/2 ounces each) diced tomatoes with green chilies, undrained, 1 pound ground beef or turkey browned and drained, shredded cheddar cheese Directions: (1) Remove pasta and seasoning packet from jar and set aside. (2) Place beans in a large bowl; cover with water. Soak 6 to 8 hours or overnight. Drain beans; discard water. (3) Combine soaked beans, water, tomatoes with juice, ground beef and contents of seasoning packet in dutch oven. Bring to a boil over high heat. Cover, reduce heat and simmer for 90 minutes. Add pasta and simmer an additional 30 minutes. Sprinkle with cheese before serving.
In a medium bowl, combine sugar, flour, baking soda, salt and drink powder. Stir with a wire whisk until blended. With a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal. Spoon about 1/3 cup mixture into each of 10 small containers or ziploc bags. Seal bags tightly. Label with date and contents. Store in a cool dry place. Use within 12 weeks. Makes 10 packages Cake Mix. To Use: 1 pkg. Children's Lemon Cake Mix (above) 4 teaspoons water Preheat oven for 15 minutes. Grease and flour a 4 inch miniature cake pan. In a small bowl, combine cake mix and water. Stir with a fork or spoon until blended and smooth. Pour mixture into prepared pan. Bake 12 to 13 minutes in play oven. Remove from oven. Cool in pan on rack for 5 minutes. Invert cake onto a small plate Remove pan. When cool, frost with Children's White Frosting if desired. Serves 2 children. NOTES: Any flavor of Kool-Aid powder can be used for a wide variety of flavors. For a white cake mix, omit the powder. If you like, a drop or two of vanilla may be added at the time the cake is prepared.
Cook ground beef in a large nonstick skillet, stirring until beef is no longer pink; drain & discard grease. Cook zucchini, onion, and garlic in skillet, stirring occasionally, until vegetables are tender. Add ground beef; stir in pasta sauce and 3 teaspoons Greek seasoning. Cook over low heat until thoroughly heated. Pour beef mixture into a lightly greased 3-quart round baking dish. Stir together mashed potatoes, remaining 1/2 teaspoon Greek seasoning, crumbled feta cheese, lemon rind, and lemon juice. Spoon potato mixture evenly over beef mixture. Bake at 375 for 30 minutes. serves 8.