HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put lettuce, scallions, and eggs in a salad bowl. Cook bacon in a heavy skillet over moderate heat, turning occasionally until crisp. Transfer to paper towels to drain and pour off all but 2 Tbsp fat from the skillet. Add vinegar and sugar to bacon fat and cook over moderate heat, whisking, until sugar dissolves. Whisk in cream, salt, and pepper, then boil until thickened slightly. Pour hot dressing over salad and toss well. Season salad with salt and pepper, if necessary, and crumble bacon over top.
Oil a 9x9 inch pan and a spoon and set aside. Combine the sugar and corn syrup in a medium saucepan with 3/4 cup water and cook over medium heat until the mixture reaches 260 degrees on a candy thermometer, about 20 minutes. Beat the egg whites to stiff peaks in a large bowl using an electric mixer set on medium-high speed. Reduce speed to medium and slowly pour the sugar mixture into the egg whites. Add the peppermint and continue to beat until the mixture is very thick and fluffy, about 12 minutes. Immediately transfer to the prepared pan and smooth using the back of teh oiled spoon. Dot the Divinity surface with red food coloring and drag a skewer through to create a marbled effect. Let stand at room temperature until firm, about 2 hours. Slice into 1-inch squares.
Combine the fruit in a medium bowl. Stir together the orange juice and brandy in a measuring cup. Pour over fruit; cover and refrigerate for at least 2 hours or up to 6 hours before serving, enjoy.
Pound chicken breast halves to 1/2 thick cutlets. Lightly salt and pepper both sides of chicken cutlets. Heat oil and butter over medium heat in a large heavy saucepan with a lid. Dredge chicken in flour, shake off excess, and saute in pan about 3 minutes per side, until golden, turning only once. Remove chicken from pan and set aside on a plate. Using the same pan, with drippings, saute shallots 2 minutes. Add wine, cook 1-2 minutes until alcohol evaporates. Add chicken broth and bring to a simmer. Add capers. Cook sauce about ten minutes, whisking in flour (I prefer Wondra) to thicken sauce. Return chicken cutlets and any juices to pan and simmer another 4-5 minutes. Off heat, add lemon juice, lemon zest, and parsley. Season with salt and pepper. Serve over al dente pasta or with a side of rice pilaf and fresh seasonal vegetables.
DRY MIX: Combine all the dry ingredients and stir until well blended. Place in a 3"X4" ziplock bag, (or jar) and seal. FINISHED PRODUCT: Combine the Chive and Garlic Dip mix with the sour cream. Chill for at least 2 hours before serving.
Whisk together ingredients in a bowl. Spray skillet with Pam and heat of medium. Pour egg mixture into skillet and cook, stirring until done. Note: I also think this will work as an omelet, cooking until done and folding in half.
Combine all ingredients in crock pot. Cover and cook on Low 6 to 8 hours.
If you use Greek strained yogurt, you don't need to do this step. If you use regular supermarket plain yogurt, it's a good idea to place it in a colander lined with cheesecloth and set it over a bowl. Drain it for 12 hours in the refrigerator. When you're ready to make the yogurt base, throw out the liquid in the bowl and use the strained yogurt. Combine yogurt, corn syrup, sugar, lemon juice, lemon peel, and fresh ginger. You can mix it in a blender or food processor, or just mix it by hand. Refrigerate overnight. Transfer to your ice cream maker and freeze according to the manufacturer's instructions. A few minutes before the yogurt is done, add the crystallized ginger chips. (If chips are on the large size, run 'em through a mini-chop before you blend them into the yogurt.). You can serve immediately, or pop it back in to the freezer for two hours and then serve.
Preheat oven to 350°F. Boil lasagna until soft. Cut in half. Saute vegetables in a tad of olive oil. Add to the crab. Add part of the cheese. Make a bechamel sauce by heating flour and margarine. Add the milk, the vegetable broth, and remaining cheese. Cook until thickened. Take part of the sauce and add to the crab mix. Stuff pasta with the crab mix and roll up. Place rolls in a baking pan (you should have 10 rolls). Cover with remaining sauce. Bake 20 minutes.
In a small dish, combine a little cherry juice with sugar and cornstarch. In a skillet, heat the juice from the cherries over medium heat. Add cornstarch mixture. When juice thickens, add the cherries to warm them through. Pour in warmed liqueur, then carefully flame the skillet to burn off the alcohol. Remove cherries from heat. Scoop vanilla ice cream into large cocktail glasses or dessert dishes and spoon cherries and their juice down over the ice cream. Serve immediately.
Cut the passion fruit in half and scoop out the pulp and seeds into a small bowl. Put the shallot, garlic, honey, and lemon juice, and Worcestershire in a blender and whiz until smooth. Add the vinegar. Pour over the passion fruit. Stir and press with a rubber spatula to rinse the seeds and separate them from the pulp. Pour through a medium sieve, pressing to release as much pulp as you can. Stir in the arrowroot, heat until thickened, and pour over spinach or other salad greens.
Chop and fry bacon until soft not overly crispy. Remove bacon, cook onion and pepper until soft and add bacon. Add remaining ingredients stir until cheese has melted.
Heat oven to 350F/180C. Place the potato, garlic and oil in a small oven proof dish and toss well. Cover and roast for 25 minutes. Squeeze the garlic into the potato (be careful it will be HOT!) and add the goats cheese. Mash everything together well. Add lemon juice and black pepper if desired.
1. Preheat the oven to 170°C/340°F. 2. Place the butter into a saucepan and melt in the oven, taking care that it does not burn. 3. Peel the apples and cut them into small pieces. Add the lemon juice and 50 grams of the sugar. Mix together and set aside. 4. Break the eggs into a large bowl. Add the remaining sugar and beat together well. 5. Add the melted butter, the vanilla, the flour and the baking powder, mixing well. 6. Add the apples. 7. Put the mixture in a cake tin, sprinkle the toasted pine nuts on top and bake for 40 minutes or until a skewer inserted in the centre of the cake comes out clean. 8. Serve with whipped cream, custard or vanilla ice cream.
Preheat oven to 375°F. Spray 12 regular muffin cups with non-stick cooking spray. In a large bowl, mix together the flours, sugar, baking powder and baking soda. In separate bowl, whisk together the buttermilk, mashed banana, oil, egg and vanilla. Pour wet ingredients over dry ingredients and stir just until blended. Spoon batter into muffin cups, filling about three-fourths full. Sprinkle tops evenly with nuts. Bake until lightly brown and a toothpick inserted in center comes out clean, approximately 15 to 20 minutes. Allow to cool in pan on wire rack for 15 minutes, then turn out onto rack and cool completely. These muffins freeze well and can be warmed in microwave.
Heat a nonstick skillet over med-high heat; add olive oil and sausage; brown and sear sausage for 1 minute; then add garlic; toss for 30 seconds. Add tomatoes and spinach; toss to coat and cook another 2 minutes. Add eggs and scramble; season with salt and pepper. Pile the scramble of meat, veggies, and eggs onto the rolls; serve hot.
1. Heat the butter in pan until melted, add ginger, garlic, onion and tomato. Saute 10 min, until onions are browned. 2. Meanwhile, in a seperate pan, fully cook diced chicken. 3. Add coconut milk and sour cream to onion/tomato mixture. Add curry, cumin, sage, salt and pepper. Bring to rolling boil, stirring occasionally. 4. Add chicken to sauce and simmer 15-20 minute. 5. Remove from heat and let sit 5-10 min to thicken. 6. Serve over rice (see instructions below). My Brown Rice Instructions: Put brown rice and water together in a small pot. I use 3 cups rice with 4.5 cups water. Set the heat to high, and bring the rice/water to a boil uncovered. Then put the tight lid on pot (steam valve closed, if applicable), reduce the heat to low. Let the rice simmer for 20 minutes. Turn off the heat, let rice sit in covered pot for 10-20 minutes.
heat oven to 180 Celcius. lightly oil a heavy frying pan. lightly oil an oven-proof cooking/serving dish. Fry off pork in heavy frying pan, lightly season with salt and freshly ground pepper; set aside but keep warm. place water and bouillon in a sauce pan and bring a light boil. Add pepper, stir. Add cream to boullion/pepper and bring to a simmer. Add soy sauce. Add creme fraiche and stir to dissolve. Add worcestershire sauce. Stir and cook for 5 to 10 minute. Place fried pork pieces in the oven-proof dish and pour sauce over meat, covering all pieces. Cover with aluminum foil and place in oven and allow to cook slowly for 45 min to 1 hour. Remove from oven and allow to rest 5 to 10 minutes. Serve with rice, fried/baked/boiled potatoes or pasta - best served with boiled or fried potatoes.
Saute garlic through carrots in olive oil for approximately 5 minutes. Add chicken thighs to pan and brown on all sides. Add zucchini, spaghetti sauce and chicken broth and bring to a simmer. Cover and reduce heat to low. Simmer for 30 minutes. Serve over brown rice or pasta.
Churn the flour, sugar, baking powder, and salt in a food processor fitted with the metal chopping blade a couple of seconds until well blended. Tap half the mixture onto a large piece of waxed paper and reserve. Scatter half the butter evenly over the dry ingredients in the processor and pulse 6 to 8 times. Pulse quickly 3 to 5 times more until the mixture is about the texture of lentils. Empty the mixture into a large mixing bowl. Return the reserved dry mixture to the food processor, scatter the remaining butter evenly on top, and cut in as before. Add to the mixture in the bowl. Toss the 2 batches together well, then spoon into a large zipper freezer bag, press out the air, and seal. Label, date and store in the freezer. This quick cake mix will last at least 2 months in the freezer, 1 week to 10 days in the refrigerator. Scoop out the frozen mix - no need to thaw - and use as individual recipes direct.
Spicy Creamy Peanut Sauce: Place all Sauce ingredients in blender and blend till smooth, set aside. Wrap Ingredients: In boiling water add the noodles and cook 3 minutes, mean-while rinse and drain the bean sprouts and place in a colander. Drain the noodles right over the bean sprouts and let sit a couple minutes then place into a bowl. Mix in 1/2 cup of the sauce mixture. Reserve the rest placing in a small bowl. Arrange all the ingredients on a large serving platter. Or in separate bowls on a Lazy Susan. Now the fun part. Each dinner takes a romaine leaf and places a bit of each choice of filling in the leaf adding a touch of sauce. Wrap leaf over and enjoy!
Preheat oven to 350 degrees. Tear a long sheet of wax paper, approximately 20 inches in length. Spray lightly with pam. Take out biscuits and separate. (I use Hungry Jack.) Place biscuits flat, in the middle of wax paper, so that you have two rows of five biscuits. Make sure edges touching. Press edges together and flatten biscuits so that you form one rectangle of dough. (This is done easier when the biscuits are at room temperature.). Spread raw sausage evenly on top of the dough. (I usually use Jimmy Dean Sage flavored sausage). Roll dough (lengthwise) so that you form one long log. Once the log is formed wrap in the wax paper and smooth out (and lengthen the log a bit). Unwrap log and slice into pinwheels. I generally get 20 to 24 slices out of one log. Place on lightly greased baking sheet and bake for approximately 20-25 minutes. Note: If you would like to freeze these for later use, only bake them for about 15 minutes. To reheat, place frozeen pinwheels in the oven and bake at 350 degrees for about 10 minutes.
Coarsely chop zucchini and set aside. Coarsely chop onion and put into pot with turkey sausage which has been crumbled up as best you can. Heat pan to medium and cook till sausage is done continuing to break up sausage, adding the garlic while it is cooking; drain. Add spaghetti sauce, broth, and water; bring to a boil. Stir in pasta; reduce heat cook covered for about 7 minutes. Stir in zucchini and cook for 2-4 more minutes or till zucchini is done. Stir in basil. Ladle soup into bowls and enjoy.
Preheat oven to 400 degrees. Combine oregano, salt, and pepper. Rub seasonings all over chicken. Arrange chicken parts in a 13x9-inch baking dish. Blend together olive oil and lemon juice. Pour over chicken. Bake 40 minutes or until chicken is tender.
Bring a saucepan of salted water it a boil, reduce the heat, and maintain a simmer. In a bowl, stir all the ingredients together. Place a colander over the pan, pour about 1/4 of the batter into the colander, and press through the holes with a plastic spatula into the hot water. When the spaetzle starts to float to the surface, cover the pan and keep covered until the spaetzle appears to swell and is fluffy. Remove the dumplings and repeat the procedure with the remaining batter.
Preheat the oven to 400. Slice the ciabatta to make a sandwich. Drizzle olive oil on each of the 4 slices and sprinkle with garlic (or rub with a fresh sliced clove for a milder flavor) Top with tomato slices, salt and pepper generously (drizzle with a little balsamic vinegar if you like). Put mozzarella slices on top of the tomato slices and top those with fresh basil leaves. Put the top pieces of ciabatta on and bake for about 5 minutes, just until the cheese melts. Slice in half and eat!
Heat oven to 425°F. Spray cookie sheet with cooking spray. Stir together biscuit mix and sugar in large bowl. Cut in butter until crumbly. Stir in remaining ingredients. Pat dough into 10x7-inch rectangle on cookie sheet (if dough is sticky, dip fingers in the biscuit mix). Cut into 12 rectangles, but don't separate. Bake 12 to 14 minutes or until golden brown; carefully separate scones. Serve warm.
Cook penne following package directions; drain. While penne is cooking, heat oil in a large skillet over medium-high heat and cook chicken for about 4 minutes or until cooked through. Remove to a plate and reserve. Reduce heat to medium. Add onion to the skillet and cook for 3 minutes, stirring occasionally. Add garlic and cook 30 seconds. Stir in the Alfredo sauce, chipotle, chili powder, maple syrup and salt. Cook over medium-high heat until bubbly. Stir in the chicken. Place the pasta back into the pot and stir in the Alfredo and chicken mixture. Spoon pasta onto a large serving platter and garnish with the bacon and cilantro.
Mix together the salt, pepper, chili powder, and the onion and garlic powder. Season chicken breasts with the spice mixture. Place chicken on a broiler pan, and broil for 4 minutes. After 4 minutes, add bacon alongside chicken on pan. Broil, turning chicken and bacon for 10-15 minutes longer, until done. Drain bacon on paper towels, and set aside chicken, keep warm. For Sauce: Saute diced onion and diced red and green bell peppers in butter for about 3 minutes. Meanwhile, place cream cheese and milk in a saucepan over low heat. Heat, stirring until cream cheese melts; remove from heat. Add sour cream, the onions and peppers, corn, salt and pepper. Heat corn sauce to serving temperature over medium heat, about 3-4 minutes. Slice chicken into 1/4 inch slices. Fan out on serving platter. Spoon corn sauce over chicken. Crumble bacon and sprinkle over the top. Sprinkle the green onions over the top.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the peppers and cook, stirring occasionally, until just tender, about 4 minutes. Add the remaining tablespoon oil, then the chicken. Cook, stirring occasionally, until the chicken just loses its pink color, about 2 minutes. Add the teriyaki sauce and continue cooking, stirring, until the chicken is well-coated and cooked through, about 2 more minutes. Divide the mixture among the tortillas and serve.
Cream the butter Add the sugar, egg, and vanilla and mix well In a separate bowl mix together the flour, almonds, poppy seeds and salt. Gradually add the to the butter mixture and beat well. Divide the dough in half and roll into logs. Roll the logs in colored sugar if desired. Wrap in wax paper and chill for a few hours. Preheat oven to 325. Slice the logs about 1/4 inch thick and bake at 325 for about 12 minutes or until the edges start to brown.
Place the haddock fillets in a saucepan and cover them with 2 cups cold water. Bring to the boil, lower the heat, put on a lid, and simmer gently for about 8 minutes. Drain off the water into a large measuring cup and reserve. Transfer the haddock to a dish, cover with foil and keep warm. Using the same saucepan, melt 2 oz of the butter and soften the onion in it for 5 minutes. Next stir in the curry powder, cook for half a minute, then stir in the rice and add 2 cups of the haddock cooking water. Stir once and, when it comes to a simmer, cover with a tight-fitting lid and cook gently, for 15 minutes or until the rice grains are tender. When the rice has been cooking for 10 minutes, remove and discard the skins from the fish and flake the flesh. When the rice is ready, remove it from the heat and fork in the flaked fish, hard-boiled eggs, parsley, lemon juice and the remaining 2 oz butter. Cover the pan with a folded dish towel and place it on very gentle heat for 5 minutes. Tip the kedgeree quickly on to a hot serving dish, season to taste and serve.
In medium bowl, combine ingredients; mix well. Cover; chill to blend flavors. Garnish as desired. Serve with potato chips or assorted fresh vegetables. Refrigerate leftovers.
Preheat oven to 350. Mix all ingredients in 2 quart casserole. Bake for 45 minutes Serve Warm.
Separate crescent rolls into eight triangles, place in a greased 9 inch pie plate with points toward the center. Press onto the bottom and up the sides to form a crust, seal the seems and preforations. Bake at 375 for 5-8 minutes or until lightly browned. Meanwhile, in a large skillet, saute zucchini and onion in butter until tender. stir in seasonings. Spoon into crust. Combine the eggs, cheese and ham. Pour over zucchini mixture. Top with tomato slices. Bake 375 for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
For steak tacos I have the steak run through a machine so it is flat. I haven't tried pounding the chicken flat when making this but I think it may work better. Consider this an optional step, as every time I've made it without pounding it, it still comes out fantastic but it takes a while to cook. Maybe split breasts would be good. Season meat by sprinkling with Adobo, Cumin, and Pico de Gallo seasoning. I like to use the adobo that has cumin in it and if you choose to go this route, you don't need to use any extra cumin. If you like spicy food use more pico seasoning, if you like mild use a smaller amount. Rub seasoning into meat thoroughly. Layer meat, onions, and garlic in a deep pan or bowl. I have also begun layering lime slices along with it. Pour mango nectar and lime juice over meat so that the liquid just covers the top of the meat. I use about a 3 part mango nectar, 1 part lime juice mix. Let sit for several hours or over night. Cook on hot grill. Serve with warm tortillas and desired taco toppings. An alternate cooking method: I had the guy at the meat counter cut up the chicken into taco meat, if you shop at a hispanic grocery store they'll know exactly what you mean if you ask them to cut it for tacos but basically its just cutting it into small chunks. I still marinaded everything the same way, rubbing the seasonings into the meat is more difficult but still doable. Instead of grilling the meat however, after everything marinaded I put the whole mixture, marinade and all in a slow cooker. I wouldn't use lime slices in the marinade for this though so you won't have to pick them out.
Combine Velveeta and Rotel in 1 1/2 quart microwaveable bowl; microwave on high 3 minutes or until velveeta is completely melted and mixture is well blended, stirring after 2 minutes. Stir in chicken and onions. Spray large nonstick skillet with cooking spray and heat on medium-high heat; spoon about 2/3 cup chicken mixture onto half of 1 tortilla; fold in half. Add to skillet, cook 1 minute on each side or until golden brown on both sides. Remove from skillet. Repeat with remaining tortillas and filling. Cut into wedges.
Heat olive oil in a large nonstick skillet over medium heat. Add chopped onion, carrot slices, parsnip slices and garlic. Cover and cook 5 minutes; stirring occasionally. Place cooked mixture into the slow cooker. Add beans and next 6 ingredients (through Bay leaf). Cover and cook on LOW 8 hours or until vegetables are tender. Remove Bay leaf. Saute sausage until browned. Drain off fat. Combine breadcrumbs, parmesan cheese and melted butter in a small bowl; toss with a fork until moist. Stir breadcrumb mixture and cooked sausage into bean mixture; sprinkle with parsley.
Make a bouquet garni by placing the parsley, thyme and tarragon sprigs on a square of cheesecloth. Bring the corners up over them and tie together. Set aside. Heat oil in a Dutch oven or heavy pot over medium heat. Add bacon and cook until crisp, about 5 minutes on each side. Remove and drain on paper towels. Add onions and saute until browned, about 3-5 minutes. Add venison and cook for 2-3 minutes, turning once or twice. Sprinkle flour over meat and onions, and stir until coated. Cook for 2 minutes. Stir in wine, stock, garlic, orange zest, and juniper berries. Bring to a boil. Reduce heat. Add bouquet garni, salt and pepper. Cover and simmer until meat is tender and sauce is thick, about 1 1/2 hours. If too thick, add a little more stock or some water. Add bacon and mushrooms. Uncover and cook for 20 minutes. Remove bouquet garni. Serve with a sprinkling of minced parsley.
Boil unpeeled potatoes until tender, drain and let cool. Slice or dice potatoes. In large frying pan cook bacon until translucent. Add the potato slices, cook until lightly browned. Meanwhile, blend eggs with milk and salt. Stir in cubed ham. Add tomatoes to egg mixture. Pour the egg mixture over the potatoes in the skillet. Cook until eggs are set. Sprinkle with chopped chives and serve at once.
NOTE: Cajun seasoning is easy to prepare at home and there are several good recipes on this site. As a suggestion this is one I like: Recipe #34011 (omit the oil.). In a medium stock pot cook the onions in hot oil until onions are tender and softened, about 20 minutes, stirring frequently. Add the Cajun seasoning and sprinkle the brown sugar onto the onions. Cook for 1 to 2 minutes or until onions are golden. Stir in the flour, cook for 1 minute more, breaking up any lumps. Stir in the broth, chicken (or tofu), wine and black pepper. Cook and stir soup until heated through. Taste and adjust seasoing if necessary. Top each serving with cheese and parsley.
In medium saucepan, combine all ingredients. Stir constantly over low heat 5 minutes or until chocolate is melted. Pour into 8 or 9 inch square pan chill until firm. To serve, cut into 1 inch squares. Makes about 6 dozen. For special variations, stir in 1/2 cup of any of the following: chopped nuts, raisins, marshmallow creme or chopped marashino cherries.
Brown turkey in 12-inch skillet, drain grease. Add onion and bell pepper to the ground meat and cook until veggies are crisp tender. Stir tomatoes with juice, beans, spices and Tabasco sauce into meat mixture. Simmer over medium heat for 10 (you can simmer longer if you'd like). Remove meat mixture from stove, add 1/3 cup salsa and 1/3 cup cheese and stir until well blended. Pour mixture into 13 X 9 inch casserole dish, level out mixture. Sprinkle 1/3 cup cheese over beef mixture in casserole. Split each biscuit in 1/2 lengthwise, this is why the layered biscuits are important, it makes it easier. Arrange biscuits over the cheese and beef mixture, covering the top of the casserole. Add remaining 1/3 cup of cheese on top of biscuits. Bake at 350°F for 15 minutes on bottom shelf of oven, and 15 additional minutes on top shelf of oven until biscuits are deep golden brown. Serve with sour cream, salsa and additional cheese if desired.