HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown the ground beef in large skillet. Add 1 cup water and taco seasoning to beef and let simmer until all liquid is evaporated. While meat is simmering, in a medium saucepan add oil onions and garlic. Cook until onions are somewhat tender. Add the cheddar cheese soup and the milk. Stir until smooth. Once the meat and sauce are cooked add both to a large bowl with the bagged hashbrowns. Mix ingredients well. If mixture seems dry add a little more milk. Add mixture to a greased 9x13 baking dish, cover with aluminum foil and place in 375 degree oven. Bake for 45 minutes. Take the foil off and sprinkle with cheese. Place back in oven for 15-20 minutes more until cheese is melted and nicely browned. Serve with sour cream, salsa and hot sauce.
In a medium mixing bowl, combine avocado and procdue protector. Stir until avocadis is well coated. Add tomatoes, onion, feta cheese and salad dressing. Stir until combined. Serve with crackers or refrigerate until ready to serve.
To clean soft crabs, flip up the pointed ends of the crab and remove the gills (or as we called them, the devil) and just cut away the eyes. Rinse in cold water. Salt and pepper each crab. Dredge in flour. Heat butter in frying pan until hot and just smoking. Place two crabs in the butter at a time. Cook for about 2-3 minutes on each side or until golden brown. Remove to paper towel. To make sandwich, place two crabs on a slice of white bread, add lettuce and tomato. Add mayonnaise to second slice of bread, salt and pepper to taste.
Preheat oven to 350-degrees F. Place apple slices in a 2-quart casserole or baking dish. Pour cider over apples. Combine next ingredients ingredients (flour-salt) in a bowl. Cut in butter or margarine with two knives until mixture is crumbly. Spoon mixture over apples, spreading evenly to cover all the apple slices. Bake for 40-50 minutes or until apples are tender and topping is light brown.
Heat oven to 350°F. Spray a large 12-cup Bundt pan with nonstick coating. Soften the cajeta in the jar in the microwave and pour into the prepared pan. Prepare cake mix according to package directions. Pour the cake batter into the cake pan over the cajeta. To make the flan: Pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs. Mix well. Pour the flan mixture very slowly over the cake batter. Spray aluminum foil with non-stick spray (like Pam);. cover the pan TIGHTLY with aluminum foil. (Covering tightly is very important.) Set the Bundt pan into a large pan and set on the oven rack and slide into the oven. Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in 2 inches of water). Bake cake for 2 hours (test); do not uncover during this time. After two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil. Invert cake onto a large plate with rim. The cajeta will drip down the sides of the cake. Cool completely then refrigerate. Refrigerate leftovers. Note: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.
Melt butter in a 10 inch pie plate. Coat berries with 1 cup sugar, set aside. Mix flour, baking powder, and 1 cup sugar. Stir in milk and beat well. Pour into butter and mix lightly. Pour berries over batter and spread evenly. Bake at 375 degrees for 45-60 minutes.
Saute garlic in oil in large skillet. Cut meat into smaller chunks and brown meat in skillet; remove meat. Put meat, onion, carrots, stewed tomatoes, celery, potatoes into 4 quart dutch oven with 2 cups water; set aside. Make gravy: On med-low heat add flour to skillet and stir to brown flour but don't burn it. Add beef broth and stir to simmer for 2-3 minutes or until smooth. Pour gravy into dutch oven. Bring to boil and then reduce heat and simmer covered till vegetables are done, 30-45 minutes typically. Remove lid and simmer 10-15 minutes if needed to thicken stew. Add salt and pepper to taste.
Presoak bulgur. Place 2 cups bulgur in a bowl. Pour 2 cups water over bulgur and let stand 1 hour. In a large mixing bowl, gently mix together bulgur, parsley, mint, onions, cumin, salt, and tomatoes using a wooden spoon. Add the lemon juice, toss and chill for 1 hour to blend the flavors. Before serving, toss again with olive oil. Serve in a mound with romaine lettuce leaves arranged like the spokes of a wheel. Scatter cucumber slices over romaine leaves.
Heat oven to 350 degrees F; coat 9-inch square baking pan with cooking spray. For topping, in medium bowl, blend brown sugar, flour, cinnamon and salt. With pastry blender, cut butter into flour mixture until crumbs form; chill. For cake, (if not using buttermilk) pour vinegar into a measuring cup; add enough milk to equal 1 cup. Set aside. In medium bow, whisk together flour, baking powder, baking soda and salt. In large bowl, beat butter, sugar and vanilla until fluffy, 2 minutes. Add eggs, one at a time, beating well after each. Working in batches, beat in milk mixture alternately with flour mixture. Scrape batter into pan. Sprinkle with topping. Bake at 350 degrees for 1 hour, until a toothpick inserted into cake comes out clean. Cool in pan on wire rack. Dust with confectioners' sugar; cut in squares. If you don't own a powdered sugar sifter, use a wire-mesh container or strainger to dust top of cake.
Preheat oven to 350 degrees F. Rinse, pat dry, and finely chop 1/4 pound mushrooms. Quarter remaining mushrooms or drain canned mushrooms. Set aside. In a small skillet, melt 2 tablespoons butter, add celery and 3 tablespoons of the onion. Saute for 5 minutes. Combine sauteed celery mixture with mushrooms, water chestnuts, , bread crumbs, egg, soy sauce, parsely, and salt amd pepper. Mix well and spoon into fish cavities. Secure openings with skewers or toothpicks. Sprinkle both sides of each fish with salt and pepper. Place in a large baking dish. Dot with remaining 2 tablespoons of butter, 2 tablespoons onion, the wine, and water. Bake uncovered for 45 to 50 minutes. Baste occasionally. Test with a fork. When fish flakes, it's done.
In large skillet, over high heat, cook steaks in margarine 5 minutes on each side for to desired doneness. Remove from skillet, keep warm. In same skillet, saute mushrooms and onion until tender. Stir in flour until well blended. Add milk; cook until mixture thickens and begins to boil, stirring constantly. Sir in steak sauce. Serve sauce over steaks and rice if desired.
In a martini glass (or other festive vessel), spoon a dollop of the yogurt into the base of the glass, then top with a sprinkling of graham crackers, a layer of diced fruit, then a few berries. Then start again with the yogurt, continuing the pattern until the glass is filled. Garnish by sprinkling 1 tablespoon of the toasted coconut on top. Repeat with the remaining 3 glasses and serve immediately.
Melt 1/2 cup of butterscotch with 1 Tbsp milk in a heatproof bowl over simmering water in a saucepan and stir until smoothed. Whisk in the cream cheese. Evenly divide among the 30 shells, using about 1 tsp per cup; refrigerate. Melt the chocolate chips with 1 Tbsp milk in a heatproof bowl over simmering water in saucepan and stir until smoothed. Dollop each shell with melted chocolate. Top each shell with a pecan and refrigerate until each filling/shell is firm to the touch.
Cut peach slices and grapefruit segments in half, place in bowl. Add pineapple chunks, quartered pears, and mandarins. Add cherries and toss. Stir reserved juices, cornflour and sugar in saucepan. Heat and stir until it boils and thickens. Cool. Stir into fruit. Serve and enjoy.
Wash collard greens, boil in medium pan until soft. Remove from heat, drain, and cut into small pieces. Set aside. Wash green peppers, remove seeds, slice lengthwise and set aside. In the medium pan, cook onions over a low heat until brown adding a little water to prevent sticking and burning. Add oil. Add collard greens and cook until water disappears. Add all the spices and stir gently. One at a time, add the green pepper slices about 10 minutes before removing from heat. Serve hot or cold.
In a large saucepan, caramelize the sugar and water. Remove from heat. Heat the cream and slowly whisk into the caramel. Be careful of rising steam. Whisk in small pieces of softened butter. Cool. Makes 2 1/4 cups or approximately 8-10 serving portions.
Mix until smooth. Lightly grease heated pan. Brush mix in heated pan. Lift carefully when dough begins to come away from pan. And set on cooling rack. Wrappers should be thin enough to be cooked on one side. You can also use a crepe pan to make this easier.
Dissolve gelatin in simmering water in large heatproof bowl. Stir in orange rind. Pour reserved pineapple juice into 2-cup measure. Add lemon juice and enough cold water to total 2 cups. Stir into gelatin mixture. Refrigerate 1 to 1 1/2 hours or until consistency of unbeaten egg whites. Fold in cranberries, celery, walnuts and pineapple. Pour into lightly oiled 1-quart fluted ring mold or crown mold. Chill at least 25 hours or until very firm. When ready to serve, loosen edge of mold with thin knife. Dip mold quickly in hot water to loosen salad, then invert onto serving plate. Cut in slim wedges to serve.
Trim fat from pork and cut into thin, bite sized strips. Cook pork and onion in oil in a 12 inch skillet over medium high heat. for 3-4 minutes. Stir in all remaining ingredients and bring to boil. Reduce heat to simmer; Cover and cook for 12-15 minutes, or until noodles are tender.
Season steaks on both sides with salt and pepper. Brush with 1 tsp oil. Grill for 3 to 4 minutes per side to make them medium rare. Meanwhile, in a small bowl, whisk together the remaining ingredients. Place steaks on plates and drizzle sauce on them.
IN LARGE MIXING BOWL THOROUGHLY MIX TOGETHER ALL INGREDIENTS EXCEPT MEAT. ADD MEAT AND AND MIX WITH HANDS, KNEADING AND TURNING LIKE BREAD DOUGH UNTIL THE SEASONING MIX IS THOROUGHLY DISTRIBUTED. DO NOT OVERMIX MEAT OR IT WILL EMULSIFY. COVER AND CHILL FOR AT LEAST AN HOUR OR EVEN BETTER OVERNIGHT TO ALLOW THE SEASONINGS TO BLEND AND THE MEAT TO FIRM UP. MAKE INTO DESIRED SIZE PATTIES AND DUST WITH YOUR FAVORITE CREOLE OR CAJUN SEASONING. 5. GRILL OVER DIRECT HEAT OR COOK IN HOT CAST IRON SKILLET WITH OLIVE OIL OR BUTTER UNTIL DONE. COOKING TIME WILL VARY DEPENDING UPON SIZE OF PATTY, HEAT, ETC. TURN OFTEN WHILE COOKING. THE GOAL IS TO SEAR THE MEAT WELL BUT TURN OFTEN ENOUGH SO YOU DON'T BURN IT. SERVING SUGGESTION: TRY MY "Hamburger Buns, Hotdog Buns, or Dinner Rolls" recipe also on this site.
Combine all the ingredients for the spice mixture in a small bowl. Heat the wok on medium until warm. Add the spice mixture, cook until lightly toasted & fragrant, stirring frequently. Return spice mixture back the the bowl then turn the heat on high. Drizzle the oil in a wok & heat for 30 seconds. Mix in the vegetables & lemon peel, stir-fry for 5 minutes or until slightly browned. Add in the chicken & spice mixture continue to fry until the chicken is no longer pink. Stir in the water, vinegar, sugar, & salt then bring to a boil. Simmer until half the liquid evaporates & the sauce thickens, stir frequently. Spoon the stir-fry mixture over hot rice & serve immediately.
In bowl combine chicken, chopped celery, almonds, and onion. Mix well. Add mayonnaise, curry powder and lemon juice. Mix well. Cover mixture with plastic wrap and chill for 1 hour. Serve.
In a pot that will comfortably hold all ingredients, brown sausage (1 inch pieces or smaller) with chopped onion. The more you brown them, the better it will taste. Don't worry about a little bit of charring. Toss in peeled, cut potatoes and cook slightly to coat potatoes with juices. Add enough water to not quite cover potatoes. Salt lightly. Cook until potatoes fall apart with fork and the liquid has thickened, stirring occasionally.
Mix salt, soda, and 1 1/2 C of flour together. Add remaining ingredients; beat 5 minutes. Place batter in 2 greased and floured loaf pans. Bake in low oven (300 deg) for about 1 1/2 hours, or until bread tests done.
In a small sauce pan, melt butter and blend in flour. Let sit for a minute. Add all of cold milk, stirring with a whisk. Season with salt and cayenne. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk. Reduce heat and stir in cheese. Place a half of the sliced potatoes in a lightly greased one quart casserole dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce. Sprinkle the remaining cheese on top. Top with some paprika for color. Bake uncovered for about 1 hour at 350°F.
Preheat oven to 200 ° Celsius. Mix gluten-free bread flour mix and cream lightly. You should just barely nead to get a soft dough. If it's too crumbly, add water by tablespoons until the consistency is so that you can just form a ball of dough to roll out. Roll the dough out between two sheets of nonstick baking paper into a rectangle as thinly as possible. I managed about 1/2 inch thickness. Cream together butter, honey and cinnamon. Gently brush the mixture on the dough, maybe using a knife or your fingers. If the mass is too solid to brush, lightly melt it in a water bath so that it becomes softer but not liquid. Sprinkle with chopped pine nuts. Carefully roll the dough into a log. Using a sharp knife dusted with some rice flour, cut it into 14 rolls. If the filling is too runny, cover the log with cling-wrap and let it settle in the fridge for some minutes, then cut into rolls. Place rolls on a baking tray layered with baking paper. As **Jubes** suggests, put them together close to assist rising. Brush the top of the rolls with milk. Bake for about 10 minutes or until they're done. Enjoy!
Peel the mangoes. Remove pulp, pour into a mixer bowl. Add milk, salt, sugar and essence. Blend till smooth. To melt the gelatin, sprinkle it over hot water in a small bowl. Stir constantly until completely dissolved. Mix the gelatin-water mixture with the mango mixture. Pour into 4 small bowls. Refrigerate until set. Garnish with walnuts before serving. Enjoy it on a hot summer afternoon!
pour oil into a heavy, wide pan with a tight-fitting lid. Add onion, garlic and salt. Sweat until aromatic, stirring constantly. Add rice and stir to coat. Continue stirring until rice smells nutty. Add water,bouillon cubes, orange zest, spices and bay leaf. Bring to a boil, reduce heat, cover and simmer for 20-25 minutes. Remove from heat and let stand 5 to 10 minutes. Thaw the peas in a microwave. Stir in peas, and fluff with a fork. Sprinkle with raisins and pistachios.
- Heat the pine nuts in a pan (no grease) for a few minutes (they'll get dry and more crunchy) - Cut the Prosciutto slices in small strips. - Peel and mince the onion ; fry it in 2 Tbs. olive oil - Prepare the broccoli in very small bunches; boil them in salted water for 5 minutes. - Boil the pasta in salted water and strain them when they are still a little firm; spread 1 Tbs.of olive oil and mix. - In the onion pan, pour the pasta and broccoli and add pepper; saute for 2 minutes (turn gently) then spread with the prosciutto and pine nuts. - Serve right away with the parmesan cheese on the table. Hint : you may choose to put the parmesan in the pasta before the pine nuts and ham and turn. I prefer to do that because the parmesan cheese melts better in the dish when it is done.
HEAT oil and butter in large skillet on medium heat. Cook onions, salt pepper, garlic powder, and onion powder for 3 mins Add mushrooms and cook for an additonal 3 min., stirring occasionally. or unitl onions are cooked. Add all remaining ingredients Bring to boil on high heat. Reduce heat to low and cover. Simmer 10 to 12 minute or until liquid is absorbed. Enjoy ! (I stir in more craisins to serve for more texture and a different flavor).
Heat 1 tablespoon of the olive oil in a large saucepan over medium-high heat. Add the onion and carrots and cook until tender, about 5 minutes. Stir in the tomatoes and their liquid, 2 cups water, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a boil. Add the chickpeas and beans and cook until heated through, about 3 minutes. Combine the garlic, pine nuts, parsley, the remaining olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl. Divide the chili among individual bowls and top with the pesto. Serve with the bread, if desired.
Butter a 9x5-inch pan. In a medium saucepan, heat sugar, butter, cocoa, milk, vanilla and salt over low heat, stirring until smooth. Stir in chopped pecans. Spread quickly in a buttered 9x5-inch loaf pan. Cool. Cut into squares.
Rub -- In a small bowl, add the olive oil, vinegar and seasonings and mix well. Rub this over the pork medallions and place in a small pan and cover well with saran wrap. You can also put them in a ziploc baggie if you prefer. Let them marinate at least 2 hours up to all day. Pork -- Heat up a large skillet to medium high heat and add the butter and olive oil. Cook the pork 4-5 minutes on the first side and flip. It should only take 3-4 minutes on the second side. You want a nice sear on both sides and they should be medium, just a hint of pink. But cook them to the temperature you prefer. 140-145 is medium. Just don't overcook them. Remove the pork and set on a plate to the side and cover. And, remember, the pork will continue to cook a bit. Sauce -- now in the pan that you cooked the pork in (still on medium to medium/high heat) add the shallots and stir until they start to soften, just a minute. Then deglaze with the white wine and cook another minute. Now, add the blackberry jelly, balsamic vinegar, and chicken broth, herbs, salt and pepper and let reduce. Simmer on medium low for about 3-5 minutes as the sauce reduces. Add in the butter right at the end to make a nice glaze. Serve -- Plate the medallions over some cooked rice with the blackberry glaze. ENJOY! NOTE: If possible, I would definitely cook the rice in chicken broth and then add some fresh thyme or rosemary to tie together all the flavors, and to add some depth to the dish.
Cut the bread into large pieces and put it into a bowl. Cover it with very cold water and let it soak for 1/2 hour. Put the onion slices into a smaller bowl, cover with cold water and let them soak for 1/2 hour, changing the water at least once.(This will sweeten the onions.). Drain the bread and gently but thoroughly squeeze it dry, then break it up into a serving bowl. Use a fork to toss the garlic, salt and pepper with the bread. Drain the onions and lay them over the bread. Toss the tomatoes with salt, pepper and basil and scatter them over the onions. Cover with plastic wrap and refridgerate for at least 1/2 hour. Pour the olive oil and vinegar over the salad, toss well. Garnish this dish with whole basil leaves if desired.
Butter and flour 3 (9-inch) round cake pans; set aside. Preheat oven to 350°F. For Cake: In a mixing bowl, stir together the flour, sugar, baking soda, cinnamon, and salt. Add the eggs and oil and stir just until the dry ingredients are moistened; do not beat. Stir in the banana, pecans, and vanilla. Divide the batter among the prepared pans and bake for 23 to 28 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cake layers in the pans for 10 minutes, and then turn them out onto a rack to cool completely. While the cake cools, make the frosting: In a bowl, blend together the cream cheese and butter. Gradually add the confectioners' sugar and beat until light and fluffy. Beat in the vanilla. Stir in the pecans, or reserve them to sprinkle over the frosted cake. Fill and frost the cake when it is completely cool.
Place a tortilla in each of the two skillets set over low heat. Arrange half of the Brie slices on top of each tortilla. Top each tortilla with half of the tomatoes, avocado, parsley, scallions, hot pepper sauce, salt, and pepper. Let cook for 2 minutes, using a spatula to loosen the tortilla from the bottom of the skillet to make sure it's not sticking. Place another tortilla on top of each of the tortillas and very carefully, using a wide spatula, flip the quesadilla over and cook another 2 to 4 minutes, or until the cheese is just melted. Remove from the skillet and cut each quesadilla into quarters. Sprinkle with the scallion garnish and serve hot.
Cook bulgar wheat in water with buillion cubes according to package directions. Heat olive oil in saute pan over medium high heat. Add onion and saute 3-5 minutes. Add spices, garlic, and chopped pepper and saute 2 more minutes. Remove from heat. Stir in black beans, tomatoes, and lime juice. Season with salt and pepper if needed. Chill.
Wash and slice thinly the mushrooms. Melt some butter in a pan and then fry them with the dill and salt. Take off the heat and add a beaten egg and mix well. Prepare the French toast and place a thick layer of mushrooms on top of them, smoothing with a knife. Put another piece of toast on top of it and bake for 10 minutes. Serve hot.
Top yogurt with pineapple (or canned mandarin oranges) and coconut.
Into a large bowl, sift together flour, baking soda, and spices. In a medium bowl with electric mixer beat cream until it just slightly holds stiff peaks. In another large bowl beat butter and sugar until mixture is light and fluffy. On low speed, beat in the corn syrup and whipped cream, beating until cream is just combined. Add flour mixture and beat until combined well. Form dough into a log. Chill log, wrapped in plastic wrap, until firm, at least 2 hours, and up to 2 days. Preheat oven to 400 degrees F. Cut dough into quarters and work with 1 quarter at a time, keeping remaining dough covered and chilled. Using a rolling pin dusted with flour, roll out dough into a round on a floured pastry cloth, rolling dough as thin as possible (less than 1/8" thick and about 14" in diameter) and with assorted 2" to 3" cutters cut out cookies. Carefully transfer cookies as cut to ungreased baking sheets with a metal spatula, arranging them about 1/2" apart, and top each with an almond slice. Reroll scraps and cut out more cookies in same manner. Bake cookies in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, until cookies puff and then collapse slightly, about 6 minutes. Cool cookies on sheets 1 minute and transfer with metal spatula to racks to cool completely. Make more cookies with remaining dough in same manner. Cookies keep in airtight containers at room temperature 1 week.
Trim the fat from the chicken thighs and filet them to uniform pieces approximately 1/2 inch thick. Combine the thighs with the salt, white pepper and garlic powder. Combine eggs and milk to make an egg wash. Place in a 9x13 pan. Combine eggs and milk to make an egg wash. Place in a 9x13 pan. Place the flour and panko in a separate 9x13 pan. Prepare a clean 9x13 pan or half sheet tray to hold the breaded chicken. Using the standard breading procedure, start by taking a piece of chicken, lightly dusting it in the flour. Then, place the dusted piece from the flour into the egg wash. Remove from the egg wash and allow the excess to drip off. Place the chicken into the panko and completely cover the top with more of the bread crumbs. Press the chicken well to allow the panko to fully adhere to the chicken. Remove the piece and place it on the clean sheet tray. Continue with the rest of the chicken, placing wax paper between the layers. To cook the chicken: Place the canola oil into a heavy gauge 10 inch pot and heat to 325 degrees. Fry the chicken in batches until golden, approximately 5 minutes. Test the first piece for doneness. Drain on paper towels, a rack works well. Continue with the rest of the chicken. When the frying is done, after the chicken has rested ,take the chicken and slice into strips. Serve with Katsu sauce or sweet chili sauce.