HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in a medium saucepan over medium heat. Add onion and garlic; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until they begin to release their juices, about 10 minutes. Add broth, tamari (or soy sauce), thyme and sage; simmer for 10 minutes. Mix cornstarch and water in a small bowl. Stir into the sauce and simmer, stirring often, until slightly thickened, about 10 minutes more. Season with pepper. If you prefer a smooth gravy, pass it through a fine sieve (discard mushrooms and onions). Serve hot.
Place all ingredients in a ziplock bag and allow to marinate at least 2 hours, or overnight. Preheat oven to 425 degrees. Place chicken at least an inch apart on a foil-lined baking sheet that has been coated with non-stick spray. Bake 35 minutes, or until the skin is crispy and the juices run clear. Delicious!
Brown hamburger. Mix all ingredients in a casserole dish. Bake at 350 for about 45 minutes stirring occasionally. When finished you can sprinkle chow mein noodles on top if you like.
Preheat oven to 400°F. Pour Monster into a saucepan and bring to a boil, simmer until reduced to one-third; let cool. Combine crabmeat and spinach in a bowl, coat with some of the reduced Monster mixture and set aside. Lay salmon skin side up and make a cut width-wise, sprinkle with salt and pepper. Put crabmeat mix in the center of each salmon fillet and close the halves and flip over in a lightly oiled baking pan. Cut across to that a little of the crab meat is visible and drizzle some of the Monster mixture over the salmon. Sprinkle with salt, pepper, and parsley to taste and cover with foil. Cook for 20-25 minutes, removing the foil during the final 5 minutes; remove from the oven and let cool slightly. Warm remainder of the Monster reduction and whisk well, add the butter, salt, and pepper and spoon the sauce over the salmon.
Place fillets in a 13"x9"x2" baking dish coated with non-stick cooking spray. In a small bowl, combine the soup, lemon juice, and sherry. Pour over the fillets. Bake at 350 degrees for 30 minutes. In a small non-stick skillet, saute the onion and garlic in butter for 2 minutes. Stir in the bread crumbs and Worcestershire sauce. Sprinkle over the fillets. Bake 5-10 more minutes or until fish flakes easily with a fork.
In a large bowl, combine the flour, baking soda, and salt. Then stir in your cup of chocolate chips, walnuts, etc. In a separate bowl cream together the butter and sugar. Add the eggs one at a time, and don't forget the vanilla! Add the mashed bananas and wet mixture to the dry mixture, stirring until moist but lumpy. Fill 12 prepared muffin cups (greased or paper cups) 3/4 full of batter. For a special touch, I sometimes sprinkle oats on top. Bake at 350F for about 20-25 minutes, or until golden brown.
Into the processor it goes-pulse to desired consistency. If using while grilling I go smooth-If using as a condiment for fish or chicken I don't process at all-just toss ingredients together. Most of the time I just toss, take out 1/4 of the mixture-puree and use that to baste the fish/chicken while grilling.
Heat 1/2 Cup of the Dressing in Large Nonstick Skillet. Add Peppers and Onion. Cook and Stir on Medium-High Heat 3 to 5 Minutes or Until Tender. Add Asparagus to skillet. Pour Remaining 1/4 Cup Dressing Evenly Over Asparagus and Cover. Reduce Heat to Medium-Low and Cook 5-7 Minutes or Until Asparagus are Tender. Spoon onto Serving Platter and Sprinkle with Cheese.
Make the vinaigrette first. Combine the ingredients in a blender. Blend until emulsified and frothy. Toss salad ingredients together and dress with Dijon mustard vinaigrette. Serve immediately.
In a crock pot, combine soy sauce, Worcestershire, flour and pepper. Mix well. Add stew meat and toss to coat. Allow to marinate for 30 minutes (do not turn your crock pot on yet). Next, add the carrots, potatoes, onion, garlic, thyme, marjoram, wine and beef broth. Stir to combine. Start the crock pot on high heat and cook for 15 minutes. Reduce heat to low and cook for 6 hours. Add water and barley and cook for an additional 1 - 2 hours or until barley is tender.
In a bowl, mush avocados until slightly chunky. Add tomato, onion, peppers, garlic, lime, salt and cilantro and mix together. Serve immediately with tortilla chips, nachos, vegetables or pita bread.
Bring 2 cups of water to a boil. Add rice, cover and remove from heat. Let the rice sit for 10 minutes. Drain the rice and place back into a saucepan with 2 cups of water, lemon peel, and salt and boil on medium heat covered for 10 minutes. Place the rice in a bowl covered with plastic and set aside. Bring the 2 cups of milk, vanilla, cinnamon sticks and sugar to a low boil stirring continuously for 10 minutes. Remove the lemon peel from the rice and discard. Add the rice to the milk mixture and turn the heat up to medium high. Cook stirring throughly for an additional 2 minutes. Add the raisans and cook stirring continuously for another 2 minutes. Serve and garnish with a sprinkle of cinnamon powder on top if desired.
Cook pasta according to package directions, drain and set aside. Meanwhile, cook meat over medium-high heat in a large skillet until browned. Drain and return to pan. Add all dry seasonings and flour, stir till combined. Add milk, tomato sauce and corn, bring to a boil stirring frequently. Reduce heat to a simmer, cover and cook 2 minutes. Add macaroni pasta and cheeses, toss to coat.
Cut the potatoes in the form of French fries and rinse them well with water. make them dry with a clean dish cloth. Deep fry them 5 minutes at 150 degrees Celsius, take them out of the oil and leave them to cool down. Heat the oil to 180 degrees Celsius and deep fry the fries until they are crispy on the outside and golden brown (about 5 minutes). Sprinkle with salt and serve with mayonnaise.
Cake: In mixing bowl put flour, soda, salt and sugar. Blend cooking oil in well. Add eggs one at a time, mixing after each. To this add gradually 1 cup buttermilk; then add 1 cup mashed fig preserves and mix slowly. Flavor with vanilla and stir in pecans. Bake in greased 9 X 13 pan at 325 degrees for 35 minutes or more. While cake is hot, cover with three minute icing. Icing: Combine all ingredients in sauce pan. Place over medium heat and stir. Cook for 3 minutes after it begins to boil. Pour over cake.
whisk together broth, cornstarch, soy sauce, sugar and sesame oil heat 1 tsp canola oil in large skillet over high heat, then add the pork. saute until browned, stir in the ginger and garlic. saute until fragrant about 1 minute. transfer to a bowl and wipe out the skillet. cook noodles according to pkg directions. heat the remaining 1 tsp canola oil in the skillet, then add the cabbage, mushrooms and carrots. cook until the cabbage begins to wilt and the veggies are tender. stir in the pork mixture and the broth mixture. bring to a boil stirring constantly. reduce heat and simmer, uncovered until the sauce begins to thicken about 2 min. stir in the noodles.
Put apples in greased 8 inch square baking dish; mix in cinnamon. In a bowl, combine sugar and flour. With pastry blender or 2 knives, cut in margarine and peanut butter until mixture resembles coarse crumbs. Add 1/2 cup to apple mixture, mix well. Sprinkle remainder over apples. Bake uncovered in 375* oven about 40 minutes or until apple is tender and top is lightly browned. Serve warm as is or with ice cream or whipped topping.
Heat oven to 400°F. Grease 9-inch pie plate. Sprinkle Parmesan cheese in pie plate. Mix chicken, 1/2 cup of the mozzarella cheese, the oregano, basil, garlic powder and tomato paste; spoon over Parmesan cheese. Stir Bisquick mix, italian seasoning, 1 Tbsp Parmesan Cheese, milk, pepper and eggs until blended. Pour over chicken mixture. Bake 35 minutes. Sprinkle with remaining mozzarella cheese. Bake 5 to 8 minutes or longer or until knife inserted in center comes out clean. Cool 5 minutes.
Heat oven to 350°. Grease a cookie sheet with 1/4 inch sides, by spraying with Pam cooking spray. Boil together the butter with the brown sugar in a medium saucepan. Stirring constantly until the brown sugar and butter are no longer seperate, but come together like caramel sauce. Remove from heat. Stir in vanilla extract. In a large bowl, place the quick cooking rolled oats, and the pinch of salt. Pour the carmel sauce over the oats and stir until well combined. Dump the oat mixture onto the greased cookie sheet and spread out evenly, pressing into the pan. Bake for 10-15 minutes, until the edges just lightly brown, DO NOT OVERBAKE! As soon as the squares are removed from the oven, use a metal spatula (or pancake flipper) and score the squares, (cut through them into the sizes you will be serving.) If you do not score the bars, you can not cut them later or they fall apart. Enjoy! (Many old-timer's remember this recipe as one their mothers made when they were little kids).
preheat oven to gas mark 4. ut chicken drumsticks into a plastci freezer bag and add jerk seasoning and lime zestv and juice. close bag and massage the drumsticks to coat them remove drumsticks and place on a baking tray cook in oven for 320 minutes or until cooked through (juiceds shoul run clear). meanwhile cook the pasta accvoridng to pack instructions, drain then rinse with cold water until cool. put into bowl with salsa, corrainder and sweetcorn season with black pepper and stir to combine. serve 2 chicken drumsticks with a quarter of the salsa.
Heat 3 tablespoons of the evoo in a skillet. Add breadcrumbs and cook, stirring, over high heat until golden brown and crunchy. Transfer to a serving bowl and stir in cheese. Set aside. Add remaining tablespoon of evoo to the skillet and heat. Add garlic and sardines and cook and stir until sardines are broken up. Dissolve tomato paste in warm water. Add to sardine mixture together with pepper. Combine and remove from heat. Toss sauce with hot cooked pasta. Add 1/4 cup of the breadcrumbs and toss again. Put the rest of the breadcrumbs on the table for each person to sprinkle over individual servings.
Beat eggs. Add coffee (not boiling). Add brown sugar; mix well. Add sifted flour and other dry ingredients. Add oil and vanilla; blend well. Pour onto a large ungreased cookie sheet. Sprinkle chocolate chips and walnuts on top of batter. Bake at 350°F, for 25-30 minutes. Cool and cut into squares.
Spread hummus on the bread to within 1/2 inch of the edge. Add parsley, cucumber, olives, tomato, and cheese on top of hummus. Roll up and serve.
Beat egg. Stir in butter and milk. Combine flour, salt, sugar, and baking powder. Stir into egg mixture. Lightly grease a griddle. Heat griddle and drop about 1/4 cup batter onto griddle. Spread lightly with a spoon. When bubbles begin to appear around outside edge and break, turn with a spatula and cook on other side. (I also lift edge a little with the spatula and peek under it to see how it's doing.) You will need to adjust your heat so they do not cook too fast and burn. For me, the temperature usually ends up somewhere between medium and medium-high.
Sprinkle 1/4 cup confectioner's sugar over 1 cup quartered strawberries. Beat 1 cup heavy cream w/the wine till the mixture is stiff. Fold whipped cream/wine mixture into strawberries. Pile high in footed sherbet glasses. Garnish ea w/1 whole strawberry.
Heat oven to 350 degrees. Spray a 9 inch square csserole dish with oil. In the bown of a stand mixer, slightly beat eggs. In a separate bowl, sift flour, baking powder, and salt. Add to eggs and beat to combine. With mixer running on low speed, gradually add butter, cottage cheese, and Monterey Jack. Increase speed to medium and continue mixing for 2 minutes. Fold in chilis. Fill casserole dish and sprinkle with Parmesan. Bake for 45 minutes, or until center feels firm to the touch.
Bring water and margarine to boil. Add flour and salt; stir vigorously over low heat until mixture forms ball. Remove from heat. Add eggs, one at a time, beating well after each addition. Drop ten 1/2 cupfuls of dough on lightly greased cookie sheet to form 9-inch ring. Bake at 400 degrees, 50 to 55 minutes or until golden brown. Remove from cookie sheet immediately; cool. For filling and topping: Combine cream cheese, 1 cup sugar and vanilla, mixing until well blended. Reserve 1/2 cup cream cheese mixture; fold whipped cream and bananas into remaining mixture. Chill. Carefully cut top from ring; fill with whipped cream and banana mixture. Replace top. Add remaining sugar, chocolate and milk to reserved cream cheese mixture; mix well. Spread over ring.
1. Microwave butter on high for 1 minutes or until melted. 2. Add sugar, milk: Mix well. 3. Microwave on high for 5 minutes. stir after 3 minutes. 4. Stir well scraping down sides of bowl. 5. Microwave 5 1/2 minutes, stirring after 3 minutes. 6. Add chips and stir well. 7. add Marshmallow cream & vanilla. mixing well. 8. add nuts. 9. Spread into well buttered 9*13 pan. 10. Cool at room temperature. cut into squares.
Preheat oven to 180C/350°F. Combine orange juice, orange zest, honey, sherry and mint leaves in a small bowl. Set aside. Completely line a roasting pan with foil and put the parsnips in a single layer. Pour the sauce over the parsnips, turning to coat. Leave to marinate about 20-30 minutes, turning occasionally. Roast for 30 minutes, turning parsnips after 15 minutes. Remove pan and take out excess juice, leaving just a small amount in pan. (Save the juice for future use in the same manner on carrots) Return to oven and continue roasting for an additional 40 minutes, turning parsnips every 15-20 minutes until tender and golden.
Preheat oven to 400°. Cook pasta according to package directions in a large pot of boiling, well-salted water until tender to the bite, 7 to 12 minutes. Drain, but do not rinse. In a large frying pan over medium-high heat, melt 2 tablespoons butter. Add shallots and cook until light golden, about 3 minutes. Sprinkle shallot-butter mixture with flour; cook, stirring often, 1 minute. Add wine; stir, picking up any browned bits from the bottom of the pan. Add cream and stir well. Sprinkle in cheeses, one large handful at a time, stirring until each handful is almost melted before adding the next. Stir in 2 tablespoons chives, mustard, 1/4 teaspoons salt, cayenne pepper or red pepper flakes, and nutmeg. Stir cooked pasta into cheese mixture, then pour all into a 2-qt. baking dish. In a food processor, pulse bread with remaining 1 1/2 tablespoons butter, 1 teaspoons chives, and 1/4 teaspoons salt until coarse bread crumbs form. Sprinkle bread crumbs over pasta and cheese and bake until top is browned and cheese is bubbling, 15 to 20 minutes. Enjoy!
Combine all of the ingredients in a blender or food processor until smooth. Cover and chill. Before serving, shake or stir then pour into chilled glasses.
Rinse quinoa well. Put into saucepan add 1 3/4 cups of water, chicken stock cube. Cover bring to boil than lower the heat and cook for 20 minute. Turn off the heat and keep covered for another 10 minute. In a large saute pan heat olive oil until hot than add onion, carrot, zucchini, garlic cook for about 5 minute Add corn and pea cook for 1min. Turn off the heat and set a side. In large bowl mix quinoa and veggies together. Add grilled, sliced chicken breast. You can serve it hot or cold.
Combine all ingredients. Should you want to make a larger amount, store in an airtight container.
Pre-heat the oven to 120C/240F/Gas 1. Cut the peppers in half, discard the core & seeds and also trim away the white membrane too. Grease a Le Creuset roasting or ovenproof dish. Cut the onion & fennel bulb into 6 wedges each. (Keep the the delicate green fronds from the fennel bulb & put to one side.). Put the onion wedges, fennel wedges & cushed garlic into a mixing bowl & add the olive oil, balsamic vinegar, salt & black pepper - mix well. Divide the onion & fennel wedges between the 6 pepper halves, arranging them neatly within the peppers & season well.Pour the remaining oil & vinegar dressing over the top of them. Bake for 1 hour and 30 minutes or until the peppers are soft & just tinged brown. Remove the stuffed peppers from the oven & increase the oven temperature to 200C/400F/Gas 6. Sprinkle the chopped sun-dried tomatoes over the top of the peppers. Slice the goats cheese & arrange over the top of the stuffed peppers; return them the oven for 5-10 minutes or until the cheese is melted & bubbling. Remove from the oven, leave to cool slightly and serve them warm or at room temperature with the cooked dressing drizzled over the top of them. Garnish with the green fronds kept from the fennel bulbs. Serve as a starter, 1 pepper half per person with a side salad or as a main course - 2 pepper halves per person with bread & salad. These can also be served as a very colourful & elegant vegetable accompaniment!
For the marinade, combine the chillies, salt, olive oil, cider vinegar and garlic in a jar. Seal and shake well to combine. Place the chicken pieces in a shallow dish and pour on the marinade. Cover and marinate for 1 hour, or overnight. Cook the chicken on a hot barbecue or chargill plate or under a hot grill (broil) as close to the flame as possible, basting regularly with the marinade, for 50-60 minutes, or until the chicken is cooked through and the skin begins to crisp. Serve with lemon wedges, corn cobs and steamed green beans.
CAKE: Butter a 9" tube pan well and sprinkle with the 1/4 cup of bread crumbs on the bottom and sides; tap out excess. Combine first 8 ingredients and mix well. In a small bowl beat the eggs and add cooled melted butter, sour cream. Now add this to the dry mixture and mix well. Stir in the chopped apples. Pour into pan and sprinkle with crumb topping. Bake in a 350 degree oven for 40-45 minutes. Cool in pan for 20 minutes. Invert on rack and then invert again so that the top is on the top. CRUMB TOPPING: Mix all four ingredients to coarse crumbs.
Boil the water in a saucepan. While the water is boiling, peel and finely chop the lemons. Add the lemons to the boiling water, and simmer over low heat until the lemons are soft. Cool, strain, and pour into a spray bottle. Add the vodka, and shake well. If the hair spray is too sticky, dilute it with a little water.
Marinate steak overnight in wine to tenderise. Soften onions in butter with herbs and garlic. Add meat, tomato paste, marinade, salt & pepper. Simmer gently on top of stove until meat is tender. Add mushrooms and simmer for 5 minutes. Mix flour & butter together. Crumble in flour & butter mixture to thicken sauce. Slowly add sour cream. Serve immediately. Please note that the preparation & cooking times are an estimate.
In saucepan, melt butter. Cook onion until tender. Blend in Flour and salt. Add chicken broth and milk all at once. Cook, stirring constantly until think and bubbly. Add Turkey, mushrooms and pimento. Heat through. Add cheese, heat and stir until melted. Serve over biscuits or toast.
In large pot, boil potatoes in water 10 minutes. Drain and set aside. In large heavy pot, saute bacon, onion and celery over medium-high heat until celery is tender, about 5 minutes. Remove mixture from pot, drain bacon grease and return mixture to pot. Add milk, water, base, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt margarine. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot.
In a large bowl, combine the peas and carrots, rice, onion, parsley flakes and chicken. Mix well. Pour into 4 bags (enough serve 4) or less for family size. Seal, lable and freeze. Thaw bag of rice mixture. Heat 1 Tbs oil in a large skillet. Dump rice mixture into the skillet. Cook and stir over medium heat, breaking up any chunks of rice, until hot, about 5 minutes. Push rice mixture to the side of the skillet. Add 1 Tbs oil to the empty side of the skillet and add the eggs. Cook and stir until eggs are thickened but still moist. Combine eggs with the rice mixture. Turn off heat. Stir in soy sauce and pepper. Serve. *Note:You can make this all ahead of time and just reheat but I like the taste of"fresh".
Place ground beef and onion in Dutch (6-qt.) Oven. Cook and stir over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into small crumbles. Drain, if necessary. Open chili beans, tomatoes and black beans, Drain and rinse black beans. Add all ingredients including chili powder to meat mixture in Dutch Oven. Bring to a boil; reduce heat and simmer, covered, over low heat 30 minutes, stirring occasionally.
Preheat oven to 350*F. Cook turkey and onion in a nonstick skillet over medium-high heat until browned, stirring to crumble. Remove from heat; add cumin and next 5 ingredients (cumin through beans). Stir well; set aside. Arrange half of green chiles in an 11 x 7-inch baking dish; top with 1/2 cup cheese. Spoon mounds of turkey mixture onto cheese; spread gently, leaving a 1/4-inch border around edge of dish. Top with corn. Arrange remaining green chiles over corn; top with 1/2 cup cheese. Combine flour and salt in a bowl; gradually add milk, hot sauce, eggs and egg whites, stirring with a whisk until blended. Pour over casserole. Bake at 350* for 1 hour and 5 minutes or until set; let stand 5 minutes. Garnish with onion slices and cilantro, if desired.
Preheat oven to 350 degrees. Spray the inside of a 13x9-inch glass pyrex baking dish with a no-stick cooking spray. In a small skillet, melt the shortening. Add the diced onion and green peppers. Saute for 5 minutes, then set aside. DO NOT DRAIN OFF THE GREASE FROM THE SAUTEED VEGETABLES, THIS WILL HELP TO KEEP THE MEATLOAF MOIST. In a bowl mix together, the venison, sirloin, mustard, seasoned salt, pepper, eggs, horseradish, quick oats, the sauteed onion and peppers, and the tomato juice. Place loaf mixture into the pyrex baking dish. Shape into a rectangular loaf. Top loaf with the 1 cup of ketchup. Bake in oven for 1 hour. After removing loaf from oven, set on stove for 5 minutes, before slicing; then serve.
Lightly coat your crock pot with oil or cooking spray. Heat olive oil in a large skillet over medium heat. Add onion, peppers and mushrooms. Cook for 5 minutes, stirring often. Add garlic, tomatoes, oregano and smoked paprika. Cook for 2 additional minutes. Transfer to crock pot. In same skillet, same heat melt butter. Whisk in flour, making a light golden brown roux. Whisk in milk and bring to a boil. Reduce heat to medium & stir in cheese. Stir or whisk constantly to make a creamy sauce. Add cooked wild rice and pecans to mushroom mixture in crock pot-stir. Fold in cheese sauce. Cover and cool on low for 5 hours or high for 3 hours.
PURGE CRAWFISH. First thing is to purge crawfish in a separate tub. to do this you simply dump the crawfish in a wash tub or something of size,fill with water over top of crawfish,and then sprinkle a box of salt all over them. Let crawfish set in the salt water for amount of time it takes to get water boiling in stock pot. Then drain & rinse them real good before adding to the pot. (Note: follow below directions before adding crawfish to pot.). DIRECTIONS. Fill 100 quart stock pot a lil over half full of water. Add crab boil, cayenne pepper, bay leaves, butter, lemons and salt. Bring to a boil for 10 minutes. Add potatoes, corn, onion, mushrooms, and cut garlic pods. Boil another 10 minutes Add crawfish, bring back to a boil for about 5 minutes. Cut fire, put in 1 bag of ice and immediately cover pot with lid. Let soak 20 to 30 minutes. Drain, throw crawfish in drink box. Sprinkle Tony Chachere's, shake box to mix. Sprinkle and mix until you see spice's on the crawfish good. Enjoy!
Combine all the ingredients, except for the egg whites. Stir in the egg whites. The dough will be like thick, wet sand. Roll into one inch balls. Place on a greased (or foil lined, or parchment paper lined) cookie sheet and flatten slightly. Press an almond sliver into each cookie. Bake at 350°F. for 15-20 minutes, until dry and lightly brown.