HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°F. Heat shortening over low heat until melted,remove from heat. Mix in brown sugar, egg and vanilla. Stir in remaining ingredients. Spread in greased baking pan (8x8x2 inches). Bake 25 minutes. Cut into 1 3/4 inch squares while still warm. Makes 1 1/2 dozen.
Trim any fat from the chicken breasts. Rinse and pat dry with paper towels. One at a time, place each chicken breast between 2 sheets of waxed paper or plastic wrap and, using a rolling in, roll across the thickest part of the breast to flatten to an even thickness of about 1/2 inch (12 mm). In a large, preferably nonstick saute pan or frying pan over medium-high heat, melt the butter with the oil. When foaming, add the chicken breasts and sprinkle with salt and pepper to taste. Saute, adjusting the heat as needed to keep the breasts from releasing their juices, until golden and just tender, about 5 minutes on each side. Tip: To test for doneness, insert the tip of a sharp knife into the center of each breast; the juices should run clear and the meat should no longer be pink at the center. Transfer to a warmed plate and keep warm. Pour off any excess fat from the pan and return the pan to medium-low heat. Add the shallots and saute, stirring, until translucent, 1-2 minutes. Add the mustard, cream, and white wine, raise the heat to medium and stir with a wooden spoon, scraping up any browned bits stuck to the pan bottom. Cook, stirring, until thickened and blended, 2-3 minutes. Taste the sauce and adjust the seasonings. Return the chicken breasts to the pan and turn the breasts over several times to coat them well with the sauce and to heat them through. Transfer to a warmed platter or individual dishes and spoon the sauce over the breasts. Sprinkle with chopped parsley and serve at once.
In a small mixing bowl, stir together salad dressing and sugar until sugar is dissolved. In a large mixing bowl, toss spinach, strawberries and onion. Drizzle with dressing and toss to coat.
Heat oil in a large nonstick skillet over medium-high heat. Add cherry tomatoes, olives and artichokes; cook 5 minutes or until thoroughly heated. Place pasta in a large bowl. Add tomato mixture, basil, cheese, salt and pepper; toss well and serve.
Put ingredients in blender and mix until smooth. Top with whipped cream and chocolate shavings.
Boil the potatoes then mash them with 1 oz butter, the yogurt and salt and pepper. Make a white sauce by melting 2 oz butter, stirring in the flour and cooking for a minute, then break up the stock cube and stir it in. Gradually blend in the milk and wine, stirring all the time over the heat until the sauce had come to the boil and is thick. Add the pork, mango chutney, vegetables and herbs to the sauce with salt and pepper to taste. Put it in an ovenproof dish and top with the potatoes. Scatter over the cheese and cook at 200C or gas mark 6 for 15 mins until reheated and golden brown.
Pat the pork chops dry with paper towels. In a large fry pan over medium heat, warm the olive oil. Add the chops and cook, turning once, until browned on both sides, about 10 minutes total. Season the chops with salt and pepper. Reduce the heat to medium-low and continue to cook until the chops are just cooked through but are still juicy when cut into the center with a knife, about 15 minutes. Transfer to a plate and cover loosely with aluminum foil. Add the Marsala to the pan and increase the heat to medium-high. Cook, stirring, until the wine is reduced and slightly thickened, about 2 minutes. Add the orange juice and bring to a simmer. Return the chops to the pan and sprinkle with the grated orange zest. Cook, basting the chops with the pan juices, for 2 minutes. Transfer the chops and sauce to individual plates and garnish with orange zest strips and orange wedges. Serve immediately.
Preheat oven to 150% Celsius. Bottom layer:. Mix strawberry jam and boiling water until smooth. Dip each boudoir biscuit quickly in the above mixture place each dip biscuit into the bottom of a 24cm Loose-Bottomed Cake tin. First layer. Mix the cream cheese and yoghurt together, add the caster sugar and stir well. Sift the flour on top of the cream cheese mixture, beat the eggs well then add to the mixture, stir everything together making sure that the mixture is well stirred. Pour the mixture over the boudoir base and bake for 30 minutes, remove from the oven after the 30 minutes, then let cool to room temperature. Top layer. Prepare the top layer while waiting for the baked layer to cool. Puree the strawberries. Mix the Puree strawberries, with the cream cheese until smooth. Sprinkle the gelatine over the cold water and let it stand for 5 minutes, pour the boiling water over the gelatine mixture, stir until smooth. Add the gelatine to the strawberry and cream cheese mixture, stir until smooth. Beat the cream and caster sugar together until stiff, then fold into the cream cheese mixture. When the baked layer is cold and firm, pour the cream cheese mixture over the baked layer carefully, refrigerate overnight to set. Serve with Stiffly beaten fresh cream and strawberries.
Mix all ingredients together. Make into balls and put on greased bakings sheet. Bake on 350 degrees for 25 to 30 minutes. Put with your favorite sauce.
Peel tomatoes and remove pulp and seeds; discard pulp and seeds. Dice the fleshy part of the tomatoes. Melt butter in a skillet; saute tomatoes in the butter. Stir in the salt and pepper, sugar and basil. Cover and cook about 5 minutes.
In a slow cooker, combine the frist 6 ingredients. Stir in beef, pork, green peppers and onions. Cover and cook for 6 to 8 hours or until tender. Shred meat with two forks.
Coat a large, nonstick skillet with cooking spray and preheat over medium heat. Add the shrimp, onion and garlic and cook, stirring frequently, for about 4 minutes or until shrimp turn pink and are thoroughly cooked. Add the peas, broth and curry paste, reduce heat to medium. Cover and cook for a minute or two or just until the peas are thawed and heated through. Add the rice and sesame oil. Toss the mixture gently over medium heat for a minute or two or until heated through. Add more broth if mixture seems too dry. Serve hot.
Preheat oven to 350 degrees. Cream margarine and add sugar gradualy. Add unbeaten eggs, one at a time, and mix. Sift the baking powder, soda, flour and salt together and add to mixture, alternating with sour cream, and ending with dry ingredients. Stir in almond flavoring. Grease an 8-inch bundt pan. Pour a layer of the batter in the pan, then swirl in some of the cranberry sauce. Add the remaining batter and the rest of the cranberry sauce. Sprinkle with chopped pecans and bake for 55 minutes. Cool for 10 minutes in pan and then turn out onto a wire rack. Drizzle with topping. For topping: Mix 3/4 cup powdered sugar, 1/2 teaspoon almond flavoring and the tablespoon of warm water together and drizzle on top and sides of the cake.
Mix together the first 8 ingredients in a bowl. Add shrimp; toss to coat. Let stand at room temperature for 10 minutes to marinate. Thread shrimp on metal skewers; reserve marinade. Place skewered shrimp on grill over medium heat. Cook 3-7 minutes or until shrimp turn pink, turning once and brushing with marinade occasionally.
In a soup pot, saute the onions and celery in the oil until the onions are translucent, about 10 minutes. Cover the pot and stir often to prevent sticking. Add the ginger, curry, nutmeg, bay leaves, and salt. Saute for another minute, stirring constantly. Add the water or stock, sweet potatoes, citrus peel, and rum. Cover and bring to a boil. Reduce the heat and simmer until the vegetables are tender, 15 - 20 minutes. Remove bay leaves. Add the juice and coconut milk. Puree the soup in batches until smooth. Reheat gently if needed. Stir in the lemon or lime juice. Serve with garnishes of your choice.
Preheat oven to 350 degrees F. Using a spoon, stir eggs with sugar and vanilla; add butter. Sift GHIRARDELLI GROUND CHOCOLATE with flour, baking powder and salt. Stir into egg mixture; add nuts. Spread into greased 8 inch square pan. Bake 20 minutes.
Combine all ingredients in a large pitcher. Refrigerate covered, 3 hours or up to 2 days. Serve over ice.
In an Irish coffee mug, combine coffee liqueur, Irish cream, creme de cacao and Grand Marnier. Add half of the chocolate syrup, then fill mug with hot coffee; stir gently. Top with a dollop of whipped cream, drizzle with remaining chocolate syrup and garnish with a maraschino cherry or a few chocolate shavings.
Pour roasting pan juices into a gravy seperator to remove fat. Taste to make sure that juices are not overly salty and are suitable for use in gravy. (Juices should not taste saltier than canned low-salt chicken broth.). Add juices to a glass measuring cup. Add broth to measure 2 cups. Transfer to a suacepan. (If more than 2 cups of pan juices, boil until reduced to 2 cups liquid). Cook bacon in skillet over medium heat until brown and crisp. Remove bacon (save for another use). Discard all but 2 tablespoons drippings from skillet. Add flour. Whisk over medium heat until roux is golden brown (about 3 minutes). Whisk in broth/juices. Bring to a boil, whisking occasionally. Reduce heat to medium-low. Mix in vermouth and sage. Simmer until thickened (about 10 minutes). Season with salt and pepper.
Peel and chop the potatoes and turnips and boil them togethr in a large pan of salted water for 25 to 30 minutes until tender. Preheat the oven to 325*F. Drain the vegetables well, return them to the pan and cover tightly, then shake over a low heat to dry them off completely. Heat half the butter in another pan, add the cabbage and cook until just tender, but still bright green (about 3 to 4 minutes) Tip all the buttery cabbage into the potato pan and add the remaining butter. Roughly mash everything together and season to taste with salt and pepper. Tip into an ovenproof dish, top with cheese and bake for 30 minutes. Before serving, preheat the grill and flash under the grill for 5 minutes to brown the top.
Chicken -- now I like to take advantage of the frozen chicken breasts for this. They tender to be a bit smaller and once thawed are are bit easier to flatten out. I found some of the fresh boneless skinless breasts are so big they are actually too big for me, but use what ever you have. I just flatten mine with my mallet in between saran wrap, but you can use what method you like best. Filling -- In a medium sauce pan (use a oven proof pan) add 1 tablespoon of the butter and melt on medium heat. Add the celery, onion and garlic and just sweat on medium until they get nice and soft. Cook 4 minutes, then add in the cranberries and cook another 2 minutes and then the walnuts. Mix all until everything is soft and well combined. Remove and let cool slightly. Stuffing the chicken -- Just lay out your chicken breasts flat, salt and pepper and then add a little of the cranberry and vegetable stuffing. Top it with some fresh grated cheese. As I said, I love fontina, but you can use a gruyere or even swiss if you want. Then roll up the chicken. Just roll up and try to tuck in the sides as you go. I like to use a couple of tooth picks to secure it at the end. Dredging the Cooking -- Add flour, breadcrumbs, salt and pepper to a small bowl and the egg to a second bowl, now dredge each chicken in the egg and then the flour/breadcrumb mixture to coat well. Now, in the same pan you cooked the vegetables in add the remainder of the butter and olive oil and bring to medium high heat. Cook each chicken breast on all sides just a couple minute until lightly brown. Glaze -- Keep the chicken in that pan, it is going in the oven. But first, mix the apple jelly and sage and heat in the microwave in a measuring cup just 20 seconds to thin out. Then brush on the chicken on all sides. Transfer the pan to oven and cook on 375 for about 10-15 minutes, turn the chicken over half way through and brush on more glaze. until golden brown. Remove the chicken cover and let set a few minutes until the juices re distribute. Then slice into pretty slices and serve with my apple and onion wild rice. A nice farmers market green beans or roasted beets make this perfect.
Preheat oven to 350 degrees F. Line muffin pan with paper, foil, or silicone liners, and set aside. In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, and salt. In a large bowl fitted with an electric whisk (or beaters), mix the butter, honey, egg, and vanilla together on medium speed. Turn down the speed and slowly add in the flour mixture until well-combined. The batter will be fairly thick. 4. Using a spatula, carefully fold in applesauce and carrots. Divide batter evenly among the muffin cups. Bake for 22 to 24 minutes or until a toothpick comes out clean and muffins are beginning to turn golden brown on top.
Make Sauce: In small bowl combine yogurt, tahini, lemon juice and water, stirring well to combine. If the mixture is too thick, add more water until desired consistency, thin enough to drizzle but not watery. For the couscous, heat 2/3 cup water, 1/4 teaspoon salt and 1/2 tablespoon olive oil in small saucepan until boiling, then stir in couscous, cover and turn off heat, let sit for 5 minutes. Meanwhile, in a medium nonstick saute pan, heat 1/2 tablespoon of olive oil and add onions, red bell pepper, 1/4 teaspoon salt and saute over moderate heat until softened, about 3 to 4 minutes. Stir in garlic and cook for another 30 seconds, then add mixture to couscous, stirring well. Add more salt as needed and keep covered and set aside. Heat the same saute pan over moderate heat Brush tuna steaks lightly with olive oil and season both sides with salt and pepper. Sear tuna steaks until desired doneness (1-2 minutes per side for rare, 2-3 minutes per side for medium, and about 4 minutes per side for well done). Divide couscous between two plates. If you've cooked your tuna only to rare or medium, slice each steak into 1/4 inch slices and place in a circle on top of each mound of couscous (if you've cooked them well, you may be able to do this, but they may be difficult to slice). In a small saucepan GENTLY heat yogurt sauce until just warm (do not boil) and drizzle over tuna and couscous. Sprinkle half the pistachios and capers, if using, over plates and serve immediately.
Dice and cook chicken breast in a little olive oil; season with Greek seasoning. Set aside when cooked through. Brush pizza crust lightly with olive oil. Spread hummus in a circle on crust (like it's pizza sauce) with the back of a large spoon. Top with diced tomatoes and onions and spread diced chicken evenly over top. Top all this with mozzarella cheese, then feta. Bake until cheese is bubbly and pizza is heated through. (For temperature I usually refer to the recommended instructions of whatever type of pizza crust I'm using).
Combine milk and eggs in a bowl and whisk together. Season with salt and pepper. Melt the butter in a small non-stick frying pan over medium-low heat. Once foaming, pour in the egg mixture. Use a wooden spoon to stir occasionally, for 4-5 minutes or until almost set. Remove pan from heat and stir in Mainland Extra Tasty cheese. Meanwhile, toast the bread. Serve the eggs with the toast. Garnishing with parsley or chives is optional.
In measuring cup, whisk together oil, wine lemon juice, thyme, pepper and garlic. Place beef in plastic bag or shallow glass dish. Pour marinade over top; seal bag refrigerate for 2 to 6 hours.
Bring 1 quart stock, 5 cups water and 2 teaspoons salt to boil in heavy 8-quart saucepan. Whisk in cornmeal in thin stream,adjusting heat to maintain slow bubbles. Stir polenta constantly with wooden spoon until sheets fall from lifted spoon, adding more stock if necessary to maintain creamy consistancy, about 30 minutes. (Can be prepared 2 hours ahead. Cover surface with plastic and let stand at room temperature. Rewarm over low heat, stirring constantly. Thin with stock if necessary.). Stir in green onion, butter,parsley, and pepper. Taste and adjust seasoning. Serve immediately.
Cut squash in half lengthwise, and scoop out the seeds. Arrange the halves cut side down in roasting pan that has been sprayed with nonstick vegetable oil spray. Bake squash in the oven for 40-45 minutes or until very tender. Set aside to cool. When the squash is completely cool, scoop the flesh from the skin. While the squash is baking, cook the onion and the ginger in the butter in a saucepan, over moderately low heat, for 5 minutes or until the onion is softened, Add the broth and simmer the mixture for 10 minutes, covered. Add the squash pulp to the sauce pan. Transfer the mixture to a blender or food processor, in batches, and puree until smooth. Add enough water to achieve the desired consistency, and salt and pepper to taste. Return the soup to the sauce pan and cook over moderate heat until it is hot. Garnish each portion with the heaping teaspoon of low-fat sour cream.
Mix all ingredients in food processor till smooth. Use on bread to make sandwich or use on crackers like a dip.
Preheat the oven to 350 degrees F. Season the roast on all sides with salt and pepper. In a Dutch oven over medium-high heat, heat the vegetable oil and sear the roast on all sides. Add the onions, garlic and tomato paste and cook until slightly colored. Add the wine, stock, thyme and bay leaves. Bring the liquid to a simmer, cover, and place in the oven. Roast for 1 1/2 hours and then add the carrots. Continue to cook for 1 more hour. Transfer the roast to a cutting board and let rest for 15 to 20 minutes. Slice and place on a serving platter. Skim the fat off the braising liquid and serve with the roast. Garnish with parsley.
Stir all liquid together in punch bowl. Add fruit. Add ice to chill. Serve!
In work bowl of a food processor, combine garlic and chilies; pulse to form a chunky paste. Add lime juice, oregano, chili powder, beer and olive oil. Pulse to combine. Place steak in a shallow dish or large zip-top plastic bag. Add marinade and turn to coat. Cover and refrigerate for at least 3 hours or overnight. Heat grill to medium-high. Brush excess marinade from steak and season well with salt and pepper. Grill until medium-rare to medium. Set aside and let rest, covered loosely with foil, for 10 minutes before slicing. Meanwhile, heat a large saute pan over high heat. Add enough oil to lightly coat pan. When oil is hot, add peppers and onion; season with salt and pepper. Cook quickly, stirring constantly, until vegetables are just softened and starting to brown. Remove from heat. Cut steak into thin slices across grain. Top with peppers and onion. Serve with tortillas and your favorite toppings.
Combine pineapple cheese and marshmallows in bowl. For Sauce: In small pan mix; sugar, flour, pinch of salt. Add egg and mix. Combine vinegar and water and add slowly to egg mixture. Add butter, cook over medium heat until thick. Pour over pineapple, marshmallow and cheese. Chill.
In a saucepan, brown onions and water chestnuts in the reserved bacon fat. Add the reserved 1/2 cup green bean liquid, and all other ingredients to the saucepan. Heat just to a boiling and serve.
Preheat oven to 275°F. Beat the egg whites until stiff. Beat in gradually,the salt& sugar. Slowly,fold in the rice crisps& coconut& extract. Combine well. Drop mixture from tip of your spoon upon ungreased,heavy paper. Bake for 18-20 minutes.
Combine all ingredients; blend until smooth with mixer. Refrigerate for 4 hours. Whip. Let stand for 30 minutes. Serve with your favorite crackers.
Chop chicken into 1 1/2 to 2 inch pieces. In a large bowl, mix chicken with soy sauce, sugar, salt, cornstarch, sherry wine, and ginger juice. Remove stems from mushrooms that have been soaked and softened. Slice into long pieces. Stir mushrooms and larp chong into chicken. Put mixture into a 9 inch glass pie plate. Steam over boiling water for 25 minutes or cover with plastic wrap and microwave on high power for 13 - 16 minutes. Serve with steamed white rice.
Heat 1 tablespoon olive oil in saute pan, add red bell pepper, garlic and green onion. Cook on medium-low heat for 5 minutes to soften. Cool slightly then add to a bowl with the chopped salmon, mashed potatoes, egg, sun-dried tomatoes, salt and lemon pepper. Mix thoroughly then form into patties (about 6-8). Place patties in a dish with the panko bread crumbs, turn patties to coat with crumbs. Refrigerate or freeze for later. To serve, heat 2 tablespoons olive oil in pan, add thawed patties and cook on medium-low heat until golden brown -- approx 6 minutes each side until salmon is cooked through. Serve with a dab of good tarter sauce and lemon wedges.
Note for Canadians: I used the following to prepare this dish: 1 796-mL tin of tomatoes, 1 398-mL tin of refried beans and 1 430-mL jar of picante sauce. Also, the cheese I used was a prepackaged shredded mix called"Casserole Mix"; it's a mixture of cheddar, colby and monterey jack. Feel free to spice this up as you please; I deliberately kept this lowkey and mild to please my husband, who would not have liked it if I had added the"firepower" I would have liked to add; also note that the omission of salt is not an error--I didn't think the recipe needed salt at all. Preheat oven to 325F; have ready an ungreased 13x9 pan. Take 1 tortilla, lightly spread a bit of margarine on both sides (going right to the edges), and place on a microwave-safe plate; I used a small piece of wax paper wadded up into a ball to do the spreading. Place the next tortilla on top, lightly spread margarine on it (on the top side only), get the next tortilla, repeat process, and so on and so on, until you have a stack of 18 tortillas; this may take more than the 2 tbsp of margarine, depending on how thinly you've spread it. Place plate in microwave and cook, on High, for 5 minutes; when time is up, set tortillas aside. Meanwhile, crumble beef into a large skillet and saute. When brown, place beef in a mixing bowl, discarding any fat. Stir chili powder into beef, then add 1 cup shredded cheese and the tin of tomatoes; combine well. Place 6 corn tortillas into the bottom of 13x9 pan; top with half the ground beef mixture. Place 6 tortillas on top of beef. Spread the refried beans across these 6 tortillas, distributing as evenly as possible. Top refried beans with remaining beef mixture. Place the last 6 tortillas on top of beef mixture. In a small bowl, whisk together the entire jar of picante sauce with the sour cream. Spread this mixture across the top of casserole, making sure to cover all exposed areas of the corn tortillas. Sprinkle remaining cheese over top of casserole. Bake in preheated oven for 40 minutes. Serve with sour cream on the side, if you wish, and a green salad.
Start the pasta boiling. Peel the shrimp and devein them if you would like. Set them aside. Dice onion and saute in butter with the garlic. When onions are crisp-tender (3-5 min.), add tomatoes and shrimp. If a whole can of tomatoes is more than you think your family will want, then only add half. Cook, stirring often until shrimp is done. If you overcook the shrimp it will be tough. Remove pan from heat. If there is a lot of juice from the tomatoes, pour some out. A little juice is good. Add alfredo sauce and stir. Return to low heat to warm sauce. Drain pasta noodle. Pour shrimp and alfredo sauce over noodles and stir. Like most of my recipes, this one is very forgiving and easy to manipulate. Sometimes I leave the tomatoes out, sometimes I add some fresh basil. I hope you enjoy.
Place a basket or wire trivet in the bottom of the Instant Pot. Add one cup of water. Place as many or as few eggs as you want to cook in the Instant Pot, and put the lid on the cooker. For a soft-boiled egg, cook on high for four minutes. For a more hard-boiled egg, cook on pressuer cook high for five minutes. Let the steam release naturally, then move the eggs into ice-cold water. NOTE: The total time comes out to about 15 minutes (five minutes to pressurize, five minutes to cook, and five minutes to release the pressure), but that's still faster than stovetop boiling, and you'll get a lot more eggs cooked at once.