HumbleIntelligence/food-ner-1-Million huggingface dataset:
cube and boil potatoes (with skins) in lightly salted water. strain, reserve 1 cup water. sautee garlic and leek in 2 Tbs oil until translucent. add kale, sautee until wilted. mash potatoes with reserved water, 2 remaining Tbs of oil. fold in sauteed veggies. add salt and pepper to taste.
Brown sausages in a skillet until they have nice color. Stir remaining ingredients together in the crock pot. Add the sausages and stir. Cover and cook on low for 4 hours, or until any uncooked sausages (fresh types) are cooked through. Set on warm for 1-2 hours during serving, then refrigerate any unused portions. Serve warm with buns, mustard, cooked onion, and additional horseradish, if desired.
Finely chop jalepenos, garlic and onions and combine in a bowl. Add tomatoes and juice to bowl. Add remaining ingredients to bowl. Add olive oil to bowl and toss all ingredients. Drizzle water over bowl until salsa reaches a desired consistency. Add salt (and optional fresh ground black pepper) to taste. Add (optional sugar) to balance acidity. Refrigerate for at least an hour.
Use "Sushi Rice" only, also knows as "Kagayaki" or"Koshihikari" rice. Put rice in a bowl and fill with water you will notice the water is cloudy. Drain water out and repeat the process until the water is clear. Bring 1 cup of rice and 1 cup of water to a boil. Reduce to a simmer and cover. Cook about 15minutes. Just until all the water is adsorbed, could be more or less time. Stir occasionally to prevent sticking. Remove the rice from the heat and let sit, still covered, for 10min. Spread rice on a flat surface. You want it to spread out as much as possible to cool quickly. Sprinkle on 1 Tbs of SEASONED Rice Vinegar. If you have just "Rice Vinegar" combine 1Tbs Vinegar with 1Tbs Sugar and 1tsp Salt and it is the same thing. Put mixture over heat in a sauce pan or in the microwave to dissolve sugar and salt. Work vinegar through rice by pushing around with a spoon, also start fanning your rice. You want the rice to cool as quickly as possible. The rice should have a sheen all over, if it does not add a little more vinegar. Wet your hands and form the rice into a ball, it should stick together and still pull apart into individual pieces. Place a piece of plastic wrap on your bamboo mat and put Nori on top of it with the rough side up. Spread out 3/4 to 1 cup of cooked rice per sheet of Nori (seaweed paper). Use wet hands and spread around the whole sheet leaving a 1 inch border on the bottom. Turn the sheet over so the rice is facing the plastic wrap and the nori with nothing on it is facing up. Make sure the 1inch rice free border is on the bottom. 1/3 of the way up from the bottom smear a line of cream cheese. Place Salmon on top of the cream cheese. Cut Cucumber into small strips and lay beside the Salmon. Fold the bottom of the sheet over the rice and continue rolling into a log. Cut with a wet serrated blade. For a step by step video on how to make the sushi rolls search "Nikki Dinki Sushi" on youtube for my instructional video. I go through every step!
Combine all ingredients to make a marinade and mix well. Add chicken and marinate in the refrigerator for two hours. Grill over medium heat for approximately 10 minutes per side or until fully cooked.
Combine the first 10 ingredients in a large shallow dish or a heavy-duty plastic zip-lock freezer bag; add pork. Cover or seal and refrigerate 8 hours, turning occasionally. Note: you may need to divided the marinade between two zip-lock freezer bags and put one roast in each bag. Remove pork from marinade (reserve marinade and add water, if necessary to equal 2 1/2 cups). Place pork on a rack in a roasting pan lined with foil. In a small saucepan, whisk reserved marinade and cornstarch; place pan over med-high heat. Bring to a boil, whisking constantly. Cook, whisking constantly, 2-3 minutes or until thickened. Remove and reserve 1/4 sauce; set remaining sauce in saucepan aside. Broil pork 6 inches from heat for 5 minutes. Pour 1 1/2 cups water into pan. Lower oven temperature to 325°; bake 1 hour and 30 minutes or until meat thermometer reads 155°, basting with reserved 1/4 cup sauce during the last 15 minutes. Remove roast and let stand 10 minutes or until meat thermometer reads 160°. Serve with remaining warm sauce.
Preheat oven to 350 degrees and spray your 13x9 inch casserole dish with nonstick cooking spray. Heat oil in a 12-inch skillet over medium-high heat. Add onion and red pepper flakes, and salt; cook until softened. Toss in the garlic and Italian seasoning and cook until fragrant, about 30 seconds to a minute. Pour in the diced tomatoes and tomato sauce and bring to a boil. Reduce the heat to medium and allow gently boiling (or vigorously simmering) for 15 minutes. While the sauce simmers mix the Mozzarella and Parmesan together in a bowl. Also a good time to cook your pasta. Reduce heat to medium-low. Stir in the cream cheese and evaporated milk. Stir until combined well. Slowly add half of the Mozzarella and Parmesan mixture while stirring (save the other half for the top.) Continue stirring or whisking until the cheese is melted in and combined. Taste to check for seasoning and add in salt and pepper to suit your taste. Add the chicken and pasta to the sauce and toss (or stir) to coat completely with the sauce. Pour the entire mixture into the prepare casserole dish. Use a spoon to flatten it down into the dish. Sprinkle the top with the remaining cheese. Place the casserole into the preheated oven and cook for 30 minutes. After the cook time allow to sit for 5-10 minutes before servining.
In a pot over medium heat, roll shallots briefly in butter. Add wine, half-and-half, cream cheese and cheddar cheese. Stir until cheese is melted and mixture is smooth. Stir in remaining ingredients. Pour mixture into fondue pot over a candle or canned flame. Serve hot with broccoli and breadsticks. *Cut up crusty French bread can be substituted for breadsticks.
Brown chicken in skillet. Mix soup and milk together, add to chicken. Cook through on medium heat. Put sliced cheese and bacon on top, simmer until cheese is melted. Enjoy!
Peel and chop the onion medium - fine. Peel the carrot and chop into a small dice. Melt the butter in a large frying pan over medium heat, when foaming, saute the onion and carrot until golden brown, stirring frequently. Add the rice and stir well to coat, season, stir in the majoram, beef broth and wine. Cover, reduce the heat and simmer until the liquid is absorbed, ca.15 minutes, depending on the quality of the rice. If this happens before the rice is cooked, add 1 - 2 tsp of hot water. Correct the seasonings, empty the rice into a heated bowl and sprinkle with parmesan if desired. Serve immediately.
Saute onions in butter. Add Chicken, soup, chilies and sour cream and stir to combine. Line bottom of large greased casserole with tortillas torn into bite sized pieces. Spread 1/2 of chicken mixture over top, sprinkle on 1/2 of cheese. Repeat Layers. Bake at 350, uncovered, for 30 minutes.
Select a deep pot (black pot if possible). Place oil in pot and bring to heat (not too hot). Add onions, green peppers, black peppers corns, garlic, bay leaves, mixed herbs, coriander, paprika, anise seeds and cinnamon bark. Once the onions are translucent and the mixture has formed a nice paste, add a bit of water and simmer for 5 minutes. Add your meat and mushrooms and cook for 45 minutes on medium heat (enough to bubble); make sure there is enough liquid. Add tomato paste, puree and sugar; stir well and let simmer for 40 minutes (do not add liquid after this point again, as it will take from the flavour). Add all the veggies except gem squash and cook for 20 minutes. Add gems (cut in half, seeds taken out, sprinkled with salt and white pepper inside and placed inside down). Simmer until gems are soft and sauce is thick (like a stew). Serve on rice.
Heat oil in a large saute pan over medium heat. Dust scallops with flour. Shake off and saute on each side until golden brown. Season with salt and pepper. Drain off excess oil and keep pan off heat. Drop in butter, parsley, capers and a squeeze of fresh lemon. Shake together. Serve at once.
Heat the olive oil iin a large pot over medium high heat. Add onions, carrots, bell pepper, and jalapenos. Saute until the vegetables are almost tender, about 8 minutes. Add the tomatoes, stock or water, beans, bulgur, garlic, chile powder, chipotle pepper, cumin, coriander, cinnamon, and vinegar; bring to a boil. Reduce heat to low, and cook uncovered, stirring occasionally, until the bulgur is tender and the mixture thickens, about 20 minutes. Ladle the chili into bowls and garnish with sour cream, grated cheese, and cilantro. Enjoy!
Preheat oven according to package directions. Unroll croissant dough, and separate individual rolls. Spread a scant teaspoon of nutella at the widest end of each roll, being careful to stay away from the edge. Roll croissants up, and bake according to package directions. Brush with butter and sprinkle with powdered sugar if desired. Enjoy with a cup of coffee.
Place oats, fruit, flour & sugar into a bowl and mix until well combined. Make a well in the centre and mix in combined egg whites, golden syrup & margarine. Spoon tablespoons of mixture ontp baking-paper lined trays at regular intervals leaving a little space between each biscuit for spreading. Using fingertips, press mixture lightly down to compress. Bake at 180 C for 8-10 mins or until golden.
Cook ground beef and onions on medium high until done. Drain. Add tomato soup, corn, chili beans, and chilis. Bring mixture to a boil then reduce heat and cover. Simmer for about 10 minutes. Spoon into bowl and top with a sprinkle of cheese. Serve with fritos on the side. **** I add a good bit of chili powder and tend to simmer it longer when I make it ****.
Mix together applesauce, brown sugar, salt, heavy cream, squash, nutmeg, 4 Tbsp of the melted butter, and eggs. Place in buttered, 1 1/2 quart, shallow casserole. Mix together bread crumbs, remaining 2 Tbsp butter, and almonds. (This can be made a day ahead up to this point.) Bake uncovered at 375 degrees for 35 minutes. Or it can be frozen and baked later at 375 degrees for 55-65 minutes (if still frozen).
Start by taking the rapini and removing any yellow leaves, (if they exist); Chop off the ends of the stalks about 1/2 inch to get rid of any dry tips. Now fill your sink with cold water and let the leaves soak in the water, moving them around, to remove any debris between them and also clean them; you will get to cook them a little later. Take a large pot, I use one about 16" high; Fill the pot with 3/4 water and add 2 tbsp of salt; Bring the water to a boil on your stove. Drain rapini from cold water and then add them to boiling water. You must cook them until they get soft; Continue boiling for at least 1/2 hr (until tender). Strain rapini from boiling water; Take rapini and try the best you can to squeeze out the water from the cooked bunch; This could take some muscle work but will be well worth it when you mix it with the other ingredients later; (Use a heavy spoon to press the cooked rapini into the strainer); Continue until most water is squeezed out; You should be able to roll the rapini into a ball now; Put rapini aside until later. Take your garlic head and peel all of the cloves off, (remove skins). Using a garlic presser, crush each clove until the entire garlic head has been processed. Take half of your olive oil and heat it in a large skillet. Saute the pressed/crushed garlic in the hot oil until the garlic begins to brown. Add the rapini by breaking it into chunks, and spread it out over the surface to the garlic oil, in the skillet. Add the remainder of your olive oil and continue to saute the garlic, rapini and oil until the rapini has soaked up the olive oil; (about 10 min). Boil the rotini pasta until it is the softness you desire, note: Add some salt to the boiling water while cooking the rotini, (pinch). Strain cooked rotini and place back into pan. Mix margarine, cayenne pepper, black pepper and romano cheese until the rotini is well coated. Add garlic rapini and oil from skillet into pan, over the rotini; Mix until the rotini is well coated. Serve with a sprinkle of grated cheese; Enjoy!
Heat oil in saucepan on medium. Add ham and saute for about 5 minutes. Add Sofrito, Recaito and garlic and saute another 5 minutes. Stir in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer until potatoes are tender and beans are desired thickness. Serve over hot rice. Tip: We eat this with a slice or two of avocado, which is traditionally how rice and beans are served in Puerto Rico.
Peel the onion& slice into 1/4 inch slices: Separate into rings. Combine flour& cornmeal, mix well. Combine beaten egg, sweetened condensed milk,& club soda: stir into flour/cornmeal mixture. Finely mince 1 or 2 chipotle peppers (depending on size& desired heat level) and stir into batter mixture. Dip onion rings into batter coating well, shake lightly, and fry in deep hot oil (350-375°F): avoid overcrowding. Fry until golden brown& drain the rings on paper towels.
Preheat oven to 375 degrees. Place the chicken pieces close together in a single layer in a shallow 9x13-inch baking dish. Distribute the peeled garlic cloves evenly over the chicken. Drizzle with the wine and olive oil. Distribute the celery on top of the chicken. Sprinkle with the basil, oregano, parsley, red pepper flakes, lemon juice, salt and pepper. Cover with aluminum foil coated with cooking spray and bake for 40 minutes. Uncover and bake for 15 minutes longer, or until the chicken is cooked through.
Preheat oven to 375. Lightly spray 10 inch pie dish with cooking spray. In food processor combine 2/3 cup sugar and toasted almonds and process until nuts are ground. Add milk, butter, flour, eggs, vanilla, cinnamon, salt and nutmeg. Process with on off turns until combined. Pour mixture into pie pan. Peel, core and cut apples into quarters. Place on cutting board, and slice thinly. Arrange apples in nut mixture, fanning style. Sprinkle with remaining 2 tablespoons sugar. Bake 45-50 minutes. If edges brown towards end cover with foil.
In a large skillet, heat the olive oil over medium-high heat. Add chorizo and cook, stirring, until browned, 2 minutes. Add pork and cook, crumbling it with a spoon, until browned, 3 to 4 minutes. Stir in the onion, garlic, paprika, coriander, and allspice; season with salt and pepper to taste and cook for 5 minutes. Add brown sugar, Worcestershire sauce, lime zest, and lime juice, and mix well. Stir in chicken broth and tomato sauce and simmer for a couple of minutes. Lightly toast the rolls. Pile the meat mixture onto the roll bottoms. Cover with swiss cheese and broil until melted, about 30 seconds. Scatter the pickles on the sandwiches, cover with roll tops, and serve.
You can marinate this if you like but it is not necessary. Put the ingredients in a roasting pan and mix. Then drop the chicken in the pan. Bake 1 1/2 hours at 375 degrees. Baste the chicken at least once to get a great color on the skin. If you cook it for 2 hours the meat will fall off the bone. If you use boneless skinless chicken breasts only cook 45 - 50 minutes. I serve with green beans and rice. Enjoy!
In sauce pan, melt butter, add apple, celery and onion,Cook till tender. Combine corn starch, curry, salt and broth. Stir into onion mixture. Add milk. Cook, stirring till thick and bubbly. Stir in chicken and mushrooms. Heat through. Serve over rice and pass condiments to be added at will. I like a banana and peanut combination the best, but it is fun to have some of each.
Cook sugar and 1/2 cup water in a small saucepan over medium heat, stirring occasionally, until sugar dissolves. Stir in peanuts, and cook 10 minutes or until sugar starts to crystallize on peanuts. Sprinkle pumpkin pie spice evenly over peanuts, stirring to coat. Spread nuts in a single layer on a lightly greased baking sheet. Bake at 300° for 30 minutes, stirring every 10 minutes. Cool on baking sheet. Store in an airtight container.
Slice hotdogs in half lengthwise, then each half into thirds lengthwise to make 6 strips from each hotdog. Make a few shallow cuts along the length of each strip on the "skin" side. This will help them curl into worms as they cook. Open hotdog buns and thinly spread butter on the cut sides of buns. Heat a nonstick skillet over medium heat. Toast buns, cut side down in skillet til browned and toasty. You may need to do this in batches. Remove buns from skillet and keep warm. Place hotdog strips in same hot skillet. Toss and cook til curly, hot, and browned to your family's liking. Serve strips on toasted buns and top with desired condiments.
Peel potatoes, boil in salted water, then cube and put in large bowl. (You can keep skins on if you like). Fry bacon crisp and crumble. Saute onion in the bacon grease, then remove. Pour out the grease, but don't wash the pan. In the pan, make dressing by add the oil, vinegar, a good dash of Worcestershire sauce, salt and pepper. Simmer for 5 minutes. Over potatoes in bowl, add in bacon, parsley, salt and pepper to taste, paprika (I like a lot of paprika!). Pour dressing on and toss. Let set all day to let flavors mingle. Heat in 350°F oven for about 15 minutes or until hot.
Stand meaty side of ribs around side of CROCK-POT slow cooker. Pour in beer, barbecue and honey. Cover; cook on LOW 6 to 7 hours or on HIGH 3 to 3 1/2 hours. Garnish with sesame seeds and chives. Cathy's Tip: The ribs will take on additional browning from the CROCK=POT slow cooker if you stand them up around the side as the recipe directs.
Season the beef with salt and pepper. Tie the bay leaves, thyme and rosemary into a sachet garni in cheesecloth. In a large casserole combine the oil and butter and heat until the butter bubbles. Add the beef in one flat and not too tightly packed layer and sear well on all sides. Remove the beef, set aside and add the onions to the casserole and cook to a golden caramelized color. Sprinkle the onions with the flour and stir to combine well. Return the beef to the casserole, add the beer, hot broth, herb sachet garni, tomatoes, salt and pepper. Bring to a boil and reduce the heat to a slow simmer. Cook for 45 min to 1 hour. Add the carrots, celery, rutabaga and parsnips and continue to cook for 1 additional hour.
Mix together in large pot the broth, 1 cup of water, beans, tomato, onion, and garlic. Heat mixture to a simmer. Slice and cook sausage in a seperate pan with 1/2 cup water. Add sausage, spinach,pastina, and spices to pot. Continue to cook on low heat for 1 hour. Stirring occasionally. Serve with bread.
Brown chicken in cooking spray in a nonstick skillet (about 10 minutes). Remove chicken, add other ingredients, and stir to mix; then add chicken back to pan. Cover and cook five minutes, then uncover and cook another five minutes or longer, until chicken is done.
Spray a donut pan with any cooking spray. heck, butter would work! Make the cake mix as directed,. Pour it into the donut pan. I would recommend to fill it to where there is just a little bit of the hole thingy showing. Bake on directed temperature On the box. check every two minutes, these things bake FAST! when you think there are fully baked, take out to cool. Then ice! Enjoy this amazing donut!
Unroll crescent dough onto cookie sheet you have covered with foil and sprayed with Pam. Pinch all the seams together to form one big rectangle. Bake at 375°F for about 11 minutes until golden brown. Set aside to cool. Meanwhile, whip cream cheese with a fork and add herbs and spices. Set aside. Mix your veggies together in a separate bowl. Spread herbed cream cheese mixture over cooled crust, sprinkle with veggie mixture. Pat down lightly to make veggies stick. Sprinkle cheese over veggies. Cut into bite size pieces.
Mix marinade ingredients in small bowl. Rub both sides of each chop with the paste; let stand at least 30 minutes. (Can be refrigerated overnight.). FOR CHARCOAL GRILL: Heat enough coals to cover surface area large enough for four chops. Once coals are covered with gray ash, spread them, set grill rack in place, and cover grill with lid in order to heat rack, about 5 minutes. Or heat oven broiler. Sprinkle both sides of each chop with salt and pepper to taste. Position chops over hot coals. Grill until bottom of each chop is well browned, about 2 minutes. (If chops start to flame, pull off heat for a moment or extinguish flames with squirt bottle.) Turn each chop and cook about 2 more minutes for medium-rare or 2 1/2 minutes for medium. If broiling, position chops 2 to 3 inches from heating element and cook about 3 minutes each side for medium-rare and 3 1/2 minutes each side for medium. FOR GAS GRILL: Turn all burners on grill to high, close lid, and heat until grill is very hot, about 15 minutes. Leave one burner on high and turn other burner(s) down to medium. Rub chops with oil and sprinkle with salt and pepper to taste. Grill chops, covered, over hotter part of grill, turning them once, until well browned, about 4 minutes. Move chops to cooler part of grill and continue grilling, turning once, to desired doneness, about 6 minutes for rare (about 120 degrees on instant-read thermometer), about 8 minutes for medium (about 130 degrees), or about 10 minutes for well-done (140 to 150 degrees). Remove chops from grill and let rest for 5 minutes. Serve immediately.
Melt the butter and sesame oil in a skillet over medium heat. Add in all remaining ingredients with the chicken cubes, simmer for about 20 minutes, or until the chicken is browned and cooked through. Season with salt and pepper if desired. Serve the chicken in the sauce with toothpicks.
Saute butter, onion and peppers. Mix soup, sour cream, milk, salt and pepper, cheese, ham and noodles. Mix ingredients together, pour into greased 13x9 pan or casserole dish. Put crushed potato chips on top. Bake at 350 until well heated and bubbling, about 35-40 minutes. *4 ounces medium noodles = 3 cups uncooked/dry noodles, and yields about 4 cups when cooked and drained.
Dice bacon. Fry to just crisp (not extra crispy). Drain approximately half the liquid out of each can of green beans. Add green beans and their liquid along with the diced onions to sauce pan. Pour bacon and all drippings into sauce pan. Add chicken broth, salt and pepper. Bring to a boil then turn to medium, cover and cook for 45 minutes - 1 hour.
In a small bowl, dissolve the yeast in 1/4 cup warm milk. Beat the egg whites just until stiff peaks form. In a large bowl, mix together the egg yolks, 1/4 cup of the remaining milk, the melted butter and the sugar. Add the yeast mixture, salt, vanilla, and then alternate between the flour and remaining milk. Gently fold the egg whites into the waffle batter. Cover the batter without touching it, and then set it in a warm place to rise until it doubles in volume, about 1 hour. Cook in a waffle iron according to manufacturer's instructions.
Snap ends off green beans, and cook. Meanwhile, heat oil in skillet over medium heat. Add garlic and shallots and cook to soften. Toss with cooked green beans. Add Parmesan and toss. Serve immediately.
Grind all together. Work well by hand. Add 1/2 cup cold water, making sure it is fully absorbed into meat mixture. Spread mixture in shallow glass pan and refrigerate overnight. Next day, stuff casings into 1 foot links. Hang sausages overnight in cool spot to air dry. Prick any air bubbles with needle.
Preheat oven to 375°F Spray 2 (5 inch) square baking dishes or 2 (1.5 x 5.75 x 8 inch) foil pans with nonstick spray. Mix zucchini, spinach, and mushrooms on microwavable plate. Cover and microwave on high until vegetables are crisp-tender, 3-4 minutes, stirring once after 2 minutes. Drain; stir in 1/8 tsp of salt. Mix ricotta, 3 tbsp parmesan, oregano, red pepper flakes, and remaining 1/8 tsp salt in bowl. In each baking dish, layer, in order, 2 tbsp sauce, 1 half noodle, half of vegetables, 1 half noodle, half of ricotta mixture, 2 tbsp sauce, 1 half noodle, 1/4 cup sauce, and 1/2 tbsp parmesan. Cover with foil and bake 30 minutes. Uncover and bake until bubbling, 10-15 minutes.