HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour vegetable oil in large skillet, enough to just cover bottom, put heat on med high. Roll pork chops in flour pressing to knead flour into chop as much as possible. Lay chops into skillet to fry. (pork chop should sizzle just a little as you put it in.). Sprinkle with season salt, seasoned pepper and garlic powder to your taste. Turn chops over and repeat. Cook till done all the way thru. Slice your bell peppers and onion and put over chops. Saute and serve. walla -- .
Prepare cake as directed on package in two 9" cake pans. Let cool. Frost cakes generously with chocolate frosting. Break apart approximately 36 Kit Kats. Begin to place them around the cake. Tie with a ribbon, if desired. Top with mini M&M's. Enjoy your amazing cake! Tips: * Make sure your layer cakes are not taller than a Kit Kat. * You may want to freeze your Kit Kats to avoid fingerprints. * Use a ribbon to ensure your Kit Kats don't fall over. The frosting works well - but the ribbon gives you extra peace of mind.
In large mixing bowl, dissolve yeast in the warm water. Add 1 Tablespoon of the sugar and let stand until yeast foams, about 5 minutes. Add the remaining sugar, butter, cream, anise seed, and eggs. Beat well. Stir in the flour, 1 cup at a time, beating well to keep mixture smooth and satiny. All of the flour should be moistened. Cover and refrigerate for 2 to 24 hours. Cover a baking sheet with parchment paper or grease lightly. Turn dough out onto a lightly floured work surface. Cut it into pieces the size of large walnut. Roll out to strands about 8 inches long. Twist into figure-8s. Place on baking sheets. Let rise 1 hour until puffy. Preheat oven to 400 F. Bake for 15 minutes until golden. Brush baked kringla with melted butter. These are best served just out of the oven. The Great Scandinavian Baking Book.
Drain and rinse liver in cold water of all blood. Slice bacon in half and lightly brown in a heavy skillet -- cast iron is best. Add the sliced onion and cook until all is lightly brown, making sure that the bacon doesn't get too crisp. Remove bacon and onion from skillet; set aside and keep warm, reserving bacon grease. Put flour in a sealable bag or container. Dredge the liver, making sure all of it is coated well. Melt the butter in skillet. Place liver in skillet & LIGHTLY season with Lawry's Seasoned Salt. Brown S-L-O-W-LY, until all has turned a nice golden brown, being careful NOT to overcook -- cook in batches, if needed. Remove to warm plate/platter and top with bacon/onion mixture. Serve with Recipe #331767 and gravy.
Combine all dry ingredients and run a whisk through to combine everything. Cream sugar, oil and eggs. Slowly add the flour mixture a little at a time until mixed. Form into balls and roll in sugar. Bake at 375°F for 8-10 minutes.
Heat meatballs as directed on pkt. Place soup & sour cream in a pan and whisk to combine, add meatballs and cook over a moderate heat until meatballs are heated through. Sprinkle with parsley to serve.
Turn the crockpot on high and add the hot water or stock, the salt, peas and rice. Heat a small skillet with the olive oil. Add the garam masala and onion and garlic. Saute until onions are limp and translucent, about 10 minutes. Add to crockpot and stir. Add yams, parsnips and apples. Cook on high for 1 hour, then turn to low and simmer for 4 to 6 hours. About 1/2 hour before serving, use a slotted spoon to remove the large vegetable chunks. Take the stock with the peas and rice, and run in batches through a food processor or blender to puree. Taste and adjust salt, and other spices. Add back in vegetables and cook for another 30 minutes to meld flavors.
Have the butcher bone and roll the lamb leg. Use the tip of a sharp, thin knife to make small slits, evenly spaced, all around the leg. Slice the garlic cloves and coat them with rosemary. Insert a garlic slice in each slit. Rub the leg with a generous amount of salt. Heat the oil in a heavy pot which is just large enough to hold the meat. When the oil is smoking, add the lamb and brown well on all sides. Distribute the tomatoes around the meat. Add enough water to cover 1/3 of the way up the side of the meat. Season the tomatoes with salt and pepper. Bring the water to a boil, cover the pot, and place in a preheated 300° oven. Simmer for about 2 1/2 hours, turning the lamb every 30 minutes for even cooking. Baste and add a little water if it looks dry. The meat is done when it is easily pierced by a cooking fork. About 15 to 20 minutes before the meat will be done, add the peas and about 1/4 cup water. Slice the lamb about 1/4 thick on a hot platter and spoon the sauce with the peas over and around the meat.
Cut 1 small sourdough loaf into thin wedges. Arrange wedges on a baking sheet. Sprinkle evenly with shredded Parmesan cheese. Bake at 400° for 5 minutes.
Mix together eggs, water, and salt. Stir in chiles and onion. For each omelet, melt 1 T, butter in a heavy skillet until hot enough to sizzle. Pour in one-fourth of egg mixture. As mixture begins to cook, lift edges of omelet and tilt pan to allow uncooked portion to flow underneath. When egg mixture is set and no longer flows freely, sprinkle 1/4 cup cheese over half of omelet. Fold omelet in half, and place on a warm platter. Repeat procedure with remaining ingredients. Serve with taco sauce.
Beat yolks with sugar, milk, salt, vanilla, corn starch and choc chips. Heat on medium heat. Stir constantly (I prefer using a double boiler) Don't let it burn. When it thickens pour into dishes or pie shell. Use the egg whites for your meringue if so desired.
Bring saucepan of water to a boil over high heat. Add pasta, stirring well, and cook for 5 to 7 minutes, or until al dente. Remove from heat and drain, rinsing pasta under cold water. Meanwhile, heat 2 tablespoons oil in large skillet over medium heat. When hot, saute garlic and portobello mushroom slices for 2 to 3 minutes. Turn slices over and continue cooking until softened. Add more oil, as needed. Slice trimmed greens crosswise into 1-inch-wide pieces. Add half bunch to skillet. When it cooks down, add remaining greens and balsamic vinegar, stirring often. Add pasta, crumbled gorgonzola and artichoke hearts, and continue stirring until cheese melts. Remove from heat, season with crushed red pepper to taste, if desired, and serve.
In a bowl stir together flour, sugar, baking powder, cream of tartar, and salt. Using a pastry blender, cut in margarine till mixture resembles coarse crumbs. Make a well in center; add cream all at once. Using a fork, stir just till moistened. On a lightly floured surface, knead dough for 10 to 12 strokes or till nearly smooth. Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a 2 1/2" biscuit cutter, dipping the cutter into flour between cuts. Place biscuits on an ungreased baking sheet. Bake in a 450° oven for 10 to 12 minutes or till golden brown. Serve warm. Makes 10 to 12.
Lightly spray a Springform Pan with vegetable cooking spray. Chop cookies into fine crumbs with Food Chopper. Combine cookie crumbs and margarine in Small Batter Bowl; mix well with Classic Scraper. Press mixture onto bottom of prepared Springform Pan; set aside. Pour milk into Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very warm (120°F). Sprinkle gelatin over warm milk; whisk until dissolved using Stainless Steel Whisk. Add sugar; mix well. Add remaining ingredients; whisk until smooth. Pour filling over bottom of cookie crust in Springform Pan. Refrigerate 25-30 minutes or until set. Remove collar from pan. Serve using Slice 'N Serve(R).
Combine 6 or 7 large cooking apples with the sugar, water, cinnamon, ground allspice in a large saucepan; bring to a boil. (I also add fresh grated nutmeg and a squeeze of lemon juice.) Cover, reduce heat, and simmer 8 to 10 minutes or until apples are almost tender. Spoon mixture into a deep-dish 9-inch pie-plate. Combine flour, brown sugar, baking powder, and salt; cut in butter with a pastry blender or use finger tips until mixture resembles coarse meal. (Next time I will use only 1/8 tsp of salt in the crumble.). Crumble brown sugar mixture over apples. Bake at 350°F for 30 minutes or until top is browned. Serve with ice cream, if desired. Yield: one 9-inch pie.
In a skillet, brown ground beef with seasonings; drain. Stir in soups and bacon. Spread mixture into a 13 x 9 inch baking pan sprayed with nonstick vegetable spray. Layer onion and frozen fries over top. Bake, uncovered, at 350 degrees for 45-50 minutes or until fries are crisp and filling is bubbling.
PREHEAT oven to 350°F Grease and flour 9-inch round cake pan. FOR STREUSEL TOPPING: COMBINE flour, brown sugar and cinnamon in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly; stir in nuts. FOR COFFEECAKE: COMBINE flour, baking powder, cinnamon, baking soda and salt in small bowl. Beat butter and sugar in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Beat in pumpkin and vanilla extract. Gradually beat in flour mixture. SPOON half of batter into prepared cake pan. Sprinkle 3/4 cup Streusel Topping over batter. Spoon remaining batter evenly over Streusel Topping; sprinkle with remaining Streusel Topping. BAKE for 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.
Heat one cup of water and soak bay leaves in the water for at least 30 minutes. In a large skillet, heat olive oil over medium heat. Add diced celery and cook 1-2 minutes. Then add diced Onion, bell pepper, and garlic and cook 3-4 minutes. Transfer vegetables to large stock pot. Drain kidney beans, reserving some of the liquid, and add beans to pot. Add one can of diced tomatoes (with liquid) to stock pot. Remove the bay leaves from the hot water and add the seasoned liquid to the pot. (If the bay leaves have not soaked long enough, you can add them later). If additional liquid is needed, add some of the reserved liquid from the beans or a small amount of water. In the same skillet you sauteed vegetables in, add Andouille sausage and cook over medium heat. You can slice the sausage then cook it or cook whole sausage then let cool and slice. Add cayenne pepper, thyme, sage, parsley, and Cajun seasoning to the stock pot with the beans and vegetables. Bring to a slight boil, and then reduce heat to medium-low. Simmer for 1 hour. Stir cooked sausage into beans, and continue to simmer for 30 minutes. At this point, you can add Goya brand Sofrito (a sauce used to season soups and stews) or 1 packet Sazon Goya (a seasoning packet that contains MSG) if desired. You can find Goya products in the Mexican food aisle of the grocery store. Add additional water, salt, pepper, or Creole seasoning to taste, if needed. Meanwhile, prepare the rice. In a saucepan, put 1 Tablespoon butter, and 2 cups water for every one cup dry rice and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Serve beans over steamed white rice. Serve Louisiana Hot Sauce at the table, if desired.
Place olive oil, lime juice, onion, tarragon, salt, and hot sauce into a large, resealable plastic bag; shake to mix. Add chicken thighs, coat with marinade, squeeze out air, and refrigerate for at least 4 hours. (I leave it in overnight). Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade, and shake off excess. Discard remaining marinade. Season with salt and pepper. Grill chicken for about 30 minutes, or until no longer pink in the center.
Boil chicken pieces in water along with 2 cloves of chopped garlic, ginger paste, salt and pepper. Once chicken is boiled, take the pieces out of the stock. Set stock aside. In a wok or deep cooking pan with lid, pour cooking oil and saute onions and garlic together. Once the onions and garlic turn golden brown, add cumin seeds, chicken pieces, garam masala, and red chilli powder. Stir fry this mixture for 4 minutes. Now add half a cup of stock. Also add yogurt to this mixture. Cover and let this cook on medium heat for 20 minutes. Check after 20 minutes to see if the oil is visible on the sides. That means you're done. You can let your chicken a little more to thicken the gravy or serve right away with rice or bread. Garnish with chopped corriander leaves.
In a large skillet brown the ground beef and onion in a little bit of oil. Remove from heat and drain excess fat. Add the remaining ingredients and mix well. Simmer for 20 minutes. Serve on hamburger buns.
Heat a wok over high heat until hot but not smoking.Add peanuts and stir for 30 seconds;reduce heat to medium and continue roasting for 3-5 minutes ,stirring frequently,until golden.Remove from heat to cool. Gring the peanuts in a food processor until the consistency of peanut butter.Add the sugar and process again. Mix the rice flour and 1 cup of cold water,whisking until smooth.Add the peanuts and 1 cup of water and whisk again.Add the remaining water and bring to a boil stirring constantly until the soup thickens. Serve hot,1 cup per person.
Preheat oven to 350°. Very lightly spray an 8x8 or 9x9 inch baking dish with a no-stick cooking spray. Rub olive oil on both sides of the chicken breasts. Mix together the garlic salt, parsley, basil and chicken bouillon. Rub the herb mixture into both sides of the chicken breasts. Place the chicken in the prepared baking pan and bake for 30-45 minutes at 350° or until thoroughly cooked and no pink remains. (Baking time can vary depending on the thickness of the chicken breasts.). Once done, let the chicken cool until you can easily handle with your hands. Then cut the chicken breasts into strips about 5 or 6 inches in length and about 1/4 to 1/3 inch in width. Set aside. Remove the cheese wedges from their foil wrapper and place in a bowl. Add the chopped cilantro leaves, and mix until well blended. Set aside. In a small bowl, mix together the honey and Dijon mustard. Set aside. To prepare the Chicken wraps, place each tortilla on a plate. Spread 1/4 of the cheese-cilantro mixture on each tortilla. Spoon about 1 tablespoon of the honey mustard sauce on top of the cheese spread. Place 1 romaine leaf (or fresh spinach leaves) on each tortilla. Add strips of chicken in the center of the tortilla, leaving about 2-3 inches from the bottom edge of the tortilla (for wrapping margin). Then add slices of fresh cucumber, red onions, and tomato as desired. Drizzle additional honey mustard over the top, for more flavoring. Fold the bottom portion of the tortilla up over the fillings. Then fold one side of the tortilla in, toward the middle. Then gently roll the tortilla around to form a burrito-style wrap. Serve with garnishes of remaining cucumber slices and a sprig of fresh cilantro.
Preheat oven to 350F degrees and flour a 10 inch bundt pan. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl on low speed until blended. Beat on high speed for 2 minutes. Gently stir in the apples. Pour into pan. Bake for 50 minutes or until toothpick inserted in cake comes out clean.Cool 20 minutes then remove from pan and cool completely on a wire rack. Microwave caramels and milk in microwavable bowl on HIGH for 1-1/2 minutes, stirring every 30 seconds (so it doesn't burn)until blended. Cool 10 minutes until thickened slightly. Drizzle over cake. Top with whipped topping when serving.
Boil eggplant cubes and chopped garlic clove in water for 10-12 minutes. Drain. While the eggplant is boiling, heat oil in skillet over med-high heat. Add onion, sauteing until clear/golden, about 5 minutes Add crushed garlic cloves and saute for added 2 minutes. Mix in tomatoes (don't drain them) and garam masala, red chili, turmeric. Mix this all well, and stir it occasionally. Cook it for about 8-10 minutes. You really want to do this for the allotted time to get the spices melded with the tangy tomatoes. Otherwise, the tomatoes taste raw. Add eggplant, mushrooms and salt to taste. Cook, stirring occasionally, for 6 minutes. Remove from heat. Stir yogurt in a bowl to remove lumps and add the creamy yogurt to skillet quickly so it doesn't get chunky. Serve hot and enjoy!
Heat the oil in a large non-stick pan; add the beef sausages cook, turning occasionally, until browned all over and cooked through; remove and thinly slice. Add the chopped onion and garlic to the same pan; cook, stirring occasionally, until they have softened; add the sausages, burrito seasoning and water; bring to the boil; add the four-bean mix and the corn kernels; cook, stirring, until hot. Heat the tortillas according to the packet directions. Divide the lettuce (or baby spinach leaves) and the sausage mixture among the tortillas; top with tomato and cheese; fold over sides to enclose. Serve the Mexican Sausage Tortillas with lime quarters. NOTE: This can also be served with tacos.
For Salsa De Pomodori: Heat oil in a large pot. Add onion and cook 7-8 minutes or until soft. All all remaining ingredients for sauce. Cover and cook over low heat for 40 minutes. Press through a sieve. Set aside. For filling: Heat oil in large frying pan. Add onion and garlic, cook until soft. Stir in spinach. Cook 3-4 minutes or until all moisture is boiled away and mixture begins to stick. Move mixture to a large bowl. Melt 1 T butter and cook livers 3-4 minutes until firm and lightly browned, but pink inside. Chop coarsly and add to spinach mixture (note as I said, I always leave this step out). Melt remaining butter and brown beef. Add to spinach mixture. Add cheese, cream, eggs and oregano to mixture. Mix and season to taste. For Besciamella: Melt butter in large saucepan over high heat. Reduct heat to medium and add flour. Stir constantly to form a roux. Stir for 1 minute. Pour in milk and cream stirring constantly. Return to high heat and cook, stirring constantly. When sauce boils, reduce heat and cook 2-3 minutes, until sauce is thick. Season to taste. To assemble: Place one cup of Salsa Di Pomodori in bottom of a sprayed 9x13 baking dish. Stuff each shell with 2-4 tablespoons of filling. Place in pan. Cover with remaining Salsa De Pomodori. Pour evenly Besciamella over the red sauce. Bake at covered with foil in a 350 oven for 45 minutes or until bubbly.
For the honey-cashew butter: Combine the cashews, honey, oil and some salt in the bowl of a food processor and pulse until a thick paste forms. For the sandwich: Slice the bun open and place in a small frying pan with the butter over low heat until toasted and golden brown. Set aside. With a paring knife, score the foie gras in a diamond pattern and sprinkle with salt and pepper. Heat the frying pan on medium-high heat. Add the foie gras and sear until golden brown on both sides, about 20 minutes. Spread 1 teaspoon of the honey-cashew butter on the bottom bun and pepper jelly on the top bun. (Reserve the remaining honey-cashew butter for another use.) Place the foie gras on top of the honey-cashew butter and garnish with the strawberry slices, crushed cashews and chopped chives. Top with the jelly bun.
Combine all of the meat and cheese into a large bowl and mix well. In a seperate bowl combine the mayo and oregano and mix well. Then add the mayo mixture to the meats and cheese add the onion and combine all together until well mixed. Chill for at least one hour. before serving add lettuce and tomatoes all over the top of the dip.
preheat oven to 375. grease pie plate/pan. beat butter, sugar, eggs and vanilla until thick and fluffy, about 5 minutes. fold in flour by hand. fold in cranberries and pecans. pour into prepared pan and spread evenly. bake 45 minutes or until cake tester comes out clean. serve hot or cold.
Spread 1/2 t. mayo evenly down center of each lettuce leaf. Split remaining ingredients evenly between lettuce leaves, place down center. Fold in sides of lettuce leaves and roll. Serve immediately.
Preheat the oven to 450°F. Brush the lamb with 2 tablespoons of the oil and season with salt and pepper. Heat a large skillet over medium-high heat. Add one of the lamb racks, fat-side down; brown on all sides, about 6 minutes. Transfer to a roasting pan. Repeat with remaining rack. Reserve skillet with pan juices. Roast lamb until an instant-read thermometer inserted into thickest part of the lamb and not touching bone registers 125F to 130F for medium-rare, 18 to 20 minutes. Add the remaining tablespoon oil to the skillet with pan juices and heat over medium-high heat. Add the bell pepper, scallion whites, and a pinch of salt and pepper. Cook, stirring occasionally, for 2 minutes. Add the broth, bring to a gentle simmer, reduce the heat to medium-low, and cook until the vegetables are tender, about 8 minutes. Remove from heat, stir in the scallion greens and marjoram, season to taste with salt and pepper, and cover to keep warm. Transfer the lamb to a cutting board, and let rest for 10 minutes. Slice into individual chops and serve with the vegetables and pan juices.
If necessary, peel fruits and cut into bite-size pieces to make 4 cups. Combine wine, sugar, and lemon juice. Pour wine mixture over fruits; stir gently to mix. Cover; refrigerate for 1 to 2 hours. To serve, top with dollop of whipped cream, if desired.
combine sour cream, mayo, cilantro, lime juice, and 2 tablespoons seasoning in a bowl. mix well and set aside. combine cod, oil, lemon and the rest of the seasoning in a bowl. pour into a pan and cook , stirring often, over medium heat for 4-8 minutes. Fill tortillas with cod, cilantro sauce, tomato, and cabbage. If desired add more lime juice on top of your taco!
Preheat oven to 325. Spray 9 x 13 metal baking pan with nonstick spray. Line pan with parchment paper or waxed paper. Stir chocolate and butter in heavy medium saucepan over low heat until mixture is melted and smooth. Cool chocolate mixture to lukewarm. Using electric mixer, beat eggs in large bowl until frothy. Add sugar and beat until mixture is pale yellow in color and tripled in volume, about 7 minutes. Fold in lukewarm chocolate mixture. Pour batter into prepared pan. Bake until firm to touch and tester inserted into center comes out with some moist batter attached, about 35 minutes. Cool to room temperature. Refrigerate uncovered overnight. Cut cake into 12 pieces; place on individual microwave-safe plates. Microwave each piece until just warmed through, about 20 seconds on high. Serve immediately with ice cream and chocolate sauce, if desired.
Put the ice cream in the bottom of the bowl. Then put the frozen concentrated juice on top. Mix these together as well as possible. Pour in the sodas in any order. The ice cream and soda will make this beautiful huge poof. Mix with the serving spoon. Drop in cherries and ice ring/muffins as desired. TO MAKE ICE: Make the juice with water as directed, but adding more water than asked for. Pour into mold/muffin pan and add fruit as desired. Freeze.
COMBINE contents of box, sugar and yeast packet in large bowl; MIX WELL. STIR in hot water, butter and egg until dough pulls away from sides of bowl. Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into a ball. KNEAD dough for 5 minutes until smooth. Cover dough with large bowl' let rest 5 or 10 minutes. (skip steps 5 & 6 if making icing topped cinnamon buns). Make pan coating, if using, by mixing all together in a small bowl,. microwave for about a minute until blended. Make filling and set aside. At this point, if making stickies, spread into a buttered 9"X13" pan or two 9" pans. TO SHAPE roll dough to about a 10" X 15" rectangle. SPREAD filling mixture evenly over dough. Starting with narrow side, roll tightly and pinch edges to seal. Cut into 12 or 16 even pieces and place cut side down in prepared pans. Twelve look nice in the 9" X 13" pan,eight each make nice 9" pans. Cover loosely with plastic wrap or clean towel and let rise in a warm place 30 minute. Uncover rolls, bake at 375o F. for 20 to 30 minute or until golden brown. Cool one minute, remove from pans by flipping onto serving plate for stickies. You can frost right in pan when almost cool but still warm for plain cinnamon rolls. NOTE: prep. time includes rise time. if you have extra time, do a rise in the bowl first then go on to the shaping step. Extra rising gives a tender bread. The topping is only used when making sticky-style.