HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small frying pan add your sausage, ham, onions, and bell peppers. Saute for about 3-4 minutes. You shouldn't need any butter or oil due to the fat content in your sausage. Once onions and bell peppers just start to soften add your garlic, take off heat and set aside. Heat butter and peanut oil in omelette pan on high. Whisk the eggs and water together until fluffy and combined. Once butter has completely melted into oil swirl butter and oil around to coat entire pan. Add your eggs to hot pan. Turn temp to Med-High and let cook about 1 minute or until edges begin to look cooked. Carefully push cooked edges towards the middle using a spatula. You want to allow the uncooked eggs to move to the edge and coat the bottom of the pan. Shake a little and make sure eggs are not sticking (they shouldn't because there should be plenty of "lube" with the butter and oil). Turn heat to Med. Once eggs look mainly cooked with very little rawness on the top you'll want to sprinkle lightly with creole seaoning, add your ham, sausage, onions, bell pepper, garlic and cheese. Flip half omelette over and onto itself and allow to cook for about 2 minutes or until cheese is fully melted. Garnish with fresh parsley and serve with a bottle of louisiana hot sauce on the side. I usually make these one at a time, even when I'm entertaining. If you really want to add some pow then I suggest serving with creole sauce over the top. But really good with or without it. If serving a large group you can 5X the recipe and combine ingredients and pour into a 8x 12x glass baking dish and bake for 40 minutes at 350°F Be sure to place a small oven safe bowl filled with water inside of the oven with the dish while baking. Let sit for at least 10 minutes before serving. Should withstand the toothpick check by poking middle with toothpick and coming out clean by the 40 minutes. If not clean then let bake another 5-10 minutes or until done in middle.
In a large saucepan, heat oil on medium high heat, add onion and garlic, let cook for a minute. Add potato and tempeh, let cook on medium heat for about 7 minutes. Add tomatoes, spices, nectar, beans, peas, broth, and beer. Bring to a boil, cover, and let simmer for 20 minutes or until potato bits are tender.
Beat sugar and egg in mixing bowl. Beat in melted butter. Add eggnog and extract. Mix. Sift flour, baking powder, salt, cinnamon and nutmeg over the eggnog mixture. Stir until moistened. Mix in nuts and fruit. Turn into greased 9x9x3 loaf pan. Bake at 350 degrees for about 1 hour until an inserted wooden pick comes out clean. Let stand for 20 minutes. Turn out onto rack to cool. Variations: Use measurements above. Pecan and Dried Cranberries. Pineapple and Coconut (drain pineapple). Walnut and Raisin (raisins soaked in Apricot brandy or any other fruity juice and then drained).
Soak 18 bamboo skewers in water for 1 hour. Shell and devein prawns, leaving tails intact. Thread prawns and zucchini onto skewers. Combine the remaining ingredients in a medium bowl. Place kebabs in single layer in medium dish, top with the juice mixture. Cover, refrigerate for several hours, turning occasionally. Remove kebabs from juice mixture, reserving juice mixture. Grill or BBQ kebabs until prawns are cooked through, brushing occasionally with reserved juice mixture.
Do not peel potatoes, cut them in 1 inch squares, set aside. Dice 5 carrots, no need to peel, set aside. dice onion and mince garlic. in large soup pan, sautee garlic and onion in oil or butter for aprox 5 minutes. pour vegetable broth into pan, add carrots and potatoes. wait until liquid comes to a boil, turn on medium-low and cook for 25 minutes or until both carrots and potatoes are done. blend half the soup mixture in blender or magic bullet, return to pan. Add cream or half-and-half, add basil, parsley and dill, salt and pepper. cook on low for 10-15 minutes.
Add all ingredients into large pot. Simmer for 45 minutes. Add shells or other pasta about 13 minutes before serving.
Grate chocolate. Cream butter or margarine and sugar. Add egg and shredded orange peel. Sift flour and baking powder, and add to creamed mixture along with the grated chocolate. You may knead the dough together by hand. Form into a ball, wrap in plastic wrap, and refrigerate 2 hours. Preheat oven to 400 degrees. Roll out dough to 5mm thickness, and cut with cookie cutters of desired shape. Transfer cookies to cookie sheets and bake 8 to 10 minutes. Remove from sheets to a rack to cool. Sift icing sugar. Stir in enough orange juice to make a glaze. Glaze the bottom of each cooled cookie.
Spread approx 1/2 t cheese on each fig half and arrange figs on a plate. Drizzle agave syrup/sweetener (or honey) over and around the figs. Sprinkle figs with 1 pinch of salt and 1 pinch of nutmeg. Enjoy!
Pour the milk into a pan and heat it slowly and carefully over very low heat. You must watch it constantly until it curdles. DO NOT allow the milk to boil or even to simmer, or the curds will harden. When the curd has set, allow it to cool before you attempt to drain the whey. Line a colander with a clean muslin cloth (double-layered or triple-layered cheesecloth makes a fair substitute if you don't have muslin), and transfer the curds into it. Leave the colander alone until most of the whey had drained and then squeeze out the last of the whey by hand. Mix the crowdie with a little salt until it has attained a smooth texture. Lastly, blend the crowdie with a little cream, put the mixture in a dish and allow to rest in the refrigerator.
In medium saucepan, combine vegetable stock, salt and onion. Bring mixture to a boil. Stir in the bulgar, cover and reduce the heat to low. Cook for 10 minutes before removing the lid. Turn heat off, let sit for 10 minutes before removing lid. Fluff, stirring with fork, combining the onions that rose to the top. You may use right away, if not, let cool the refrigerate.
Chop veggies. Heat olive oil in heavy stock pot. Saute onions, celery, and carrots on medium-high heat for 8 minutes or until tender. Juice and zest lemon while veggies are cooking. Add chicken stock and lemon zest, bring to a boil, and cook 3 minutes. Add orzo or rozamarina, return to a boil, and cook 4 minutes. Turn off heat and stir in lemon juice, cooked chicken, and cream of chicken soup until well mixed.
1. Preheat your oven to 375 degrees and butter a large souffle dish or. 6 small souffle dishes. 2. Add to the blender the eggs, cream, Parmesan, mustard, salt and. pepper. Blend until mixed well and smooth. 3. With the blender running, add the cheddar through the hole in the. lid, one chunk at a time until all are chopped up and the mixture is. thick. Add the cream cheese in the same manner. (Note - the mixture. will be very thick at this time; it may be necessary to stop the. blender and stir the mixture around with a spatula to fully. incorporate the cheeses.). 4. Once all of the cheddar and cream cheese is fully incorporated, run. the blender for 5 more seconds, just to get a little air in the. mixture. 5. Pour the mixture into the buttered souffle dish(es). 6. Bake the souffle for 40-50 minutes depending upon your preference. The original recipe says that either you can bake the souffle for 40. minutes and use the "liquid center as a sauce to spoon over the rest. of the souffle", or you can just do what I do and bake it for 50. minutes to get a nice firm souffle all the way through. The souffle will have a lovely brown top:
Preheat grill to medium-high. In a small bowl, combine oil, basil, and cheese; mix well. Brush both sides of pita breads with oil mixture and place on grill. Grill 2-3 minutes per side, or until golden. Serve whole, or cut into wedges.
Preheat oven at 325 degrees. (or medium high heat stove). Trim fat from meat and sprinkle basil, sugar, salt, and pepper on roast. Brown all sides in olive oil in a 4-6 quart dutch oven. Add garlic and onions to bottom of pan. Mix beef stock, red wine, Worcestershire and pour over roast. Bring to boil, reduce heat and let simmer. Bake covered for 3 1/2 hours. Add potatoes and carrots. Place roast on top of vegetables. Return to boil, reduce heat and let simmer. Bake covered another 30 minutes or more until tender. Transfer meat and vegetables to platter, reserve juices. Gravy: combine 1/2 cup water and flour into pot roast juices on medium heat until thickened, season to taste and serve over roast and vegetables.
You may want to rinse the beef in cold water to reduce saltiness and dry in a paper towel. Shred the beef into small pieces and cook over medium heat for 3 minutes in butter. Add mushroom soup, milk and white pepper. Simmer for 3-4 minutes and serve over toast.
In a small bowl, combine the marinade ingredients; stir to blend. Taste and adjust seasonings. Put the chicken in a big bowl; starting around the main body cavity, carefully slip your hand under the skin, making sure not to break it ( you may need to use gloves if you have long fingernails). Pat the marinade under the skin, than all over the bird on top of the skin. Cover the chicken and refrigerate for at least a few minutes or up to 8 hours (you can also do this in a zip-lock plastic bag). Preheat the oven to 425°; place the orange slices in the cavity of the chicken. Put the chicken, breast-side up, in a roasting pan on a rack or on a vertical roaster. Add the water to the pan. Roast the chicken for 45 minutes to 1 hour, or until the juices run clear when a thigh is pierced with a knife (halfway through cooking, add a little more water if needed to keep the juices from burning). Let the chicken rest 10 minutes before carving. Carve the chicken and arrange on a serving platter. Place the orange slices in the pan with the juices and cook over med-high heat until slightly thickened, about 3 minutes; pour the juice over the chicken and serve immediately.
Mix marinade ingredients together, add lamb & turn to coat, marinade for at leat 10 minutes. Remove lamb from marinade & place on a roasting rack in a baking dish. Bake at 200>C for 20 mins or until lamb is cooked to your liking.
Combine all dip ingredients with an electric mixer until smooth. Chill. Serve with fresh fruit.
(Preheat oven to 375 degrees). In a large bowl, combine all of the above. Mix well. Pour into 8 x 8 baking dish/pan, cover with aluminum foil. Bake at 375 degrees for one hour. Incredibly delicious!
Prepare stuffing mix according to package directions. Add turkey and cheddar cheese. Combine the soups and milk. Pour 1 cup each into 3 greased 13x9x2 inch baking dishes. Top each with turkey mixture and remaining soup mixture. Sprinkle with Swiss cheese. Cover and freeze 2 casseroles for up to 3 months. Cover and bake the remaining casserole at 350 for 30-35 minutes or until bubbly. Let stand for 5-10 minutes before serving. To use frozen casseroles: Thaw in the refrigerator. Bake uncovered at 350 for 35-40 minutes or until bubbly. Let stand for 5-10 minutes before serving.
Combine all meatball ingredients, Shape into 1 inch balls. Mix sauce ingredients well. Pour over meatballs in a glass baking pan. Refrigerate until baking time. Bake at 350°F for 1 hour and 15 minutes. Baste one or twice while cooking. Do not brown meatballs first.
Saute onion-garlic and rosemary in olive oil. Make sure onion is golden-and garlic is not burnt. Boil spaghetti in 3 quarts salted water with a touch of milk in the water, as well as a tablespoon of oil. When al dente, drain pasta, toss with onion, garlic and rosemary. Add parmesan and toss again. Drizzle the truffle oil on top of each individual serving. (Ok, now I'm drooling. Must hide this fact from guests.). Garnish with fresh chopped rosemary--just a pinch.
Combine all ingredients and mix well. Heat a well-greased 13x9-inch baking pan in a 400-degree oven for 3 minutes. Pour batter into hot pan; bake for 20 minutes or until brown. Slice into squares and serve.
Boil water for the perogies. Add perogies. Boil till they float. Drain. While your waiting for your water to boil place your butter in a deep skillet, add onions cook till transparent. Add the hot sauce. Add your drained cooked perogies let them saute for a few minutes. Serve and enjoy. Cooking does not include waiting for water to boil.
In dutch oven, heat oil. add onions and saute until start to brown. add chili meat and cook until brown. drain fat. add remaining ingredients and heat to boiling. reduce and simmer uncovered 2 hours. serve with chopped onions, cheese, etc.
In a small saucepan, combine water and sugar; bring to a boil. Cook over medium heat, stirring just until the sugar dissolves, then allow to cool. Fill a pitcher with sugar syrup, cranberry juice and lime juice and chill. Pour into ice-filled glasses, about 3/4 full. Add seltzer and garnish with a lime slice. Serve and enjoy!
Combine yogurt, mayonnaise, lemon juice, Parmesan cheese and garlic in bowl; blend well. Add chicken, celery, green onion and pepper. Toss well to coat.
Bake the pie crust as needed and let it cool. In medium microwavable bowl, heat chocolate, 1 tablespoon milk and butter on high for 1 to 1-1/2 minutes. Stir every 30 seconds until chocolate has completely melted. Spread evenly in pie crust. Arrange the banana slices over the chocolate. Pour 1 1/2 cups milk into large bowl. Add pudding mix; beat with wire whisk 2 minutes. Stir in 1 1/2 cups coconut. Spoon mixture over banana. Spread whipped topping over and sprinkle with the toasted coconut. Refrigerate for 4 hours or until set.
Soak the bread well in the water. When well soaked mash bread and drain off excess water add the remaining ingredients to the bread stirring well, transfer to the slow cooker. Place the lid in position. Cook on the low settling for 8 - 10 hours. 30 minutes before serving switch to high setting to allow the edges of the bread to become crisp. Serve hot or cold sprinkled wit caster sugar.
Place cranberry sauce in refrigerator overnight; it must be cold. Dissolve Jell-O in boiling water; put in refrigerator. Open cranberries; dice into bite size cubes; put back in refrigerator. Mix cream cheese, sugar, lemon juice, and salt together with a mixer until smooth and creamy. Stir in pineapple, banana, and cooled Jell-O. Fold in Cool Whip. Fold in cranberry chunks. Pour into pan and chill overnight. Cut into squares and serve on a lettuce leaf, or put into a mold. I have seen nuts put into this, and one recipe froze this.
Stir the broth, sugar, canned corn, potato, chiles, thawed corn, chicken and sausage in a 6-quart slow cooker. Cover and cook on LOW for 7 to 8 hours or high 4-5 hours or until the chicken is cooked through. Stir in the cream and cilantro. To enhance the flavor of the chowder, roast the chiles and thawed frozen corn before adding to the cooker. Place the chiles and thawed corn in a single layer in a roasting pan. Drizzle with 1 tablespoon olive oil. Toss to coat. Bake at 375°F for 30 minutes.
Toss mushrooms, spinach, shallots, parsley, and mint together in a large bowl. Cook bacon in a large saute pan over med-high heat until crisp. Remove bacon to a paper towel-lined plate, then toss with spinach salad. Sear steak in same pan in bacon drippings to desired doneness, 6-7 minutes per side for med-rare. Let steak rest 5 minutes, thinly slice against the grain into strips. Divide salad among four plates and top with steak strips; serve with lemon-pepper vinaigrette (posted separately).
Heat oven to 375°F; spray bottom and side of 12-inch tart pan with removable bottom or 13x9-inch (3-quart) glass baking dish with cooking spray. Cook asparagus as directed on box; drain and cool. Meanwhile, in 12-inch skillet, melt butter over medium heat. Add mushrooms; cook about 5 minutes, stirring frequently, just until tender. Stir in bread crumbs, Parmesan cheese, and pepper. Press mushroom mixture evenly in bottom and up side of sprayed tart pan or in bottom of sprayed baking dish. Sprinkle shredded cheese over mushrooms. Top with asparagus and crabmeat. In medium bowl or blender, place spreadable cheese, eggs and 1 tablespoon of the parsley. Beat with electric mixer on medium speed or cover and blend on low speed until smooth. Pour evenly over crabmeat. Bake at 375°F for 30 to 35 minutes or until set in center and edges are golden brown. Sprinkle remaining tablespoon parsley over top. Let stand 10 minutes before serving. Carefully remove side of pan. Cut into wedges or squares.
Cut up fryer or if using precut pieces proceed to step 2. Roll pieces in egg and then in flour(sometimes I double batter them- roll in eggs again and dredge in flour again). Fry in hot oil until browned. It is only necessary to brown it -- no need to cook completely. Meanwhile combine and warm in a sauce pan the soup, milk, sour cream, and desired seasonings. Place browned chicken into a casserole dish or deep cast iron skillet with a lid. Chicken pieces need not be in a single layer- they may overlap or even stack on top of one another. Pour soup mixture over all and cover. Bake at 350 for 45 minutes to an hour. *NOTE: to make these with pork chops -- use cream of mushroom soup instead and add sauteed onions and mushrooms. I prefer a fattier pork chop instead of a Butterfly Chop for this.
Mix together 1 tablespoon chili powder, salt and pepper. Sprinkle on the chicken pieces. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add chicken pieces and cook 7-8 minutes per side until browned and juices run clear. Remove from skillet and tent loosely with foil. In the same skillet, add remaining olive oil and onions. Saute for 3 minutes then add red peppers and garlic. Continue cooking until onion is tender; about 5 minutes. Add corn, lima beans, remaining 1 teaspoon chili powder and the vinegar. Cook for 5 minutes. Add broth (or water) and parsley. Heat through. To serve, place a bed of succotash on a plate and top with whole or sliced chicken breasts.
Cook & drain meat. Add all other ingredients & mix well. Cheddar cheese will melt in. Serve with pita chips or tortilla chips.
Adjust oven rack to lowest position. Preheat oven to 450. Bring saucepan of water to a boil. Add Brussels sprouts and cook 3 minutes, or until bright green. Drain, rinse under cold water, then pat dry. Toss squash, cauliflower, potatoes, leeks, carrots, parsnips, garlic cloves, 3 T olive oil, chopped sage, sage leaves, and rosemary in large roasting pan. Season with salt and pepper and spread into single layer. Roast 25 minutes, tossing vegetables twice. Add bell pappers, Brussels sprouts, minced garlic and ramaining 1 T oil. Roast 15 minutes more, or until vegetables are browned on edges and ender. Season with salt and pepper.
Preheat oven to 400 degrees. Cream cheese and butter together in large mixing bowl. Sift flour, seasoning salt, and cayenne together in separate bowl. Blend in the cheese mixture until well combined. Place each olive in a small handful (about 1 tbsp.) of dough. Cover olive completely but leave red pimiento showing to form an eyeball. Arrange eyeball, pimiento showing up, on a parchment-lined baking sheet. Bake 12-15 minutes, or until golden brown. Serve warm or at room temperature.
Pre-heat oven to 400 degrees. Beat egg yolks until light and thick. Sift spices with sugar. Add to the yolks. Add pecans, raisins, butter and vinegar. Beat egg whites until stiff. Fold egg yolk mixture into the egg whites. Pour into unbaked pie shell. Bake 10 minutes at 400 degrees, then reduce to 350 degrees for about 25 minutes.
Whisk together flour, cocoa, baking soda and salt in a small bowl and set aside. Beat butter and sugar with a mixer on medium, 5 minutes. Add eggs one at a time beating to fully incorporate before adding the next. Add Nutella and vanilla, beat until combined. Add flour mixture; mix just until combined. Chill dough 4 hours or overnight. Preheat oven to 350 degrees. Line baking sheets with parchment paper. Scoop dough with a #30 scoop (scant 3 T.) roll in hazelnuts. Bake cookies, six at a time, until edges are set, about 15 minutes. Let cookies cool on baking sheets.
Once the Quinoa is cooked, mix it with the rest of the ingredients. Oil a loaf pan and fill with the mixture. Bake in a 375'F oven for about 35-40 minutes or until firm to the touch. Suggestion: Use parchment paper on the top and bottom of the loaf to eliminate a hard crust from forming. Allow to cool and slice. Bon Appetit!
Heat oil to 350°F. Beat egg yolks until lemon colored,add sugar, then add in milk, vanilla, cream of tartar, and melted shortening. Sift together flour, salt, soda, nutmeg and cinnamon in large bowl. Add wet ingredients and mix until sticky dough forms. Turn dough out onto floured surface and roll out to 3/4 inch thick. Cut with doughnut cutter -- flouring surface to prevent sticking, and drop into hot oil. cook 2-3 minutes turning in oil until both sides are a nice dark golden brown. Drain on paper towels to cool and frost with powdered sugar.Enjoy!
Preheat the oven to 325 degrees F. Season the pork ribs with 1 teaspoon salt and 1/2 teaspoon pepper; set aside. Heat a medium saucepan, over high heat, add the pigs feet, wine, and bay leaves; bring to a boil, dover, reduce heat, and simmer 15 minutes. Meanwhile, in a large Dutch oven, over medium heat, toast the coriander seeds for about 2 minutes, remove from heat; remove to a mortar and pestle, or use the side of a knife, and lightly crush them. Return Dutch oven to the heat, add the olive oil, increase heat to medium high and add the bratwurst; cook, turning occasionally, until browned, about 5 minutes then transfer to a plate. Reduce heat to medium, melt butter, cook onions until softened, about 5 minutes; add apples, cook until both are golden, about 10 minutes more. Add garlic, cook 2 minutes. Add the wine and pigs feet; simmer 2 minutes, scraping the bottom of the pot for any stuck on browned bits; add sauerkray, pork ribs, 3/4 cup water, carrots, coriander seeds, 1 teaspoon salt, and 1/2 teaspoon pepper. Nesle the pork chop into the sauerkraut. Cover the pot and bake for 1 hour (or transfer to an oven safe casserole). After an hour, turn the pork chop and add in the bratwurst; cover, and return to oven for 30 minutes. Simmer, uncovered, until the juices thicken up and the meat is tender, 30 to 45 minutes longer (return to Dutch oven if using an oven-safe only casserole). Serve with boiled potatoes and garnish with chopped parsley.