HumbleIntelligence/food-ner-1-Million huggingface dataset:
chop up onion and cook on low in a covered pan with butter till soft take off lid and stir until onions camalize (turn brown). brush top of flatbread with olive oil and cover with onions. arange pears brie and cambozola on top bake for 350 for about 15 to 20 minutes till cheese is melted. remove from over and cut into trianges and serve.
Combine the first 4 ingredients in a cocktail shaker filled with ice; shake vigorously; strain into a glass. *If serving frozen, combine the first 5 ingredients in a blender with 1/2 cup ice; blend until smooth; pour into a glass. Garnish with apple wedge.
Heat skillet over medium high heat. Add chives and cook about 10 seconds. Add cognac and stir. Add parsley, mustard, and Worcestershire sauce. Add beef (or chicken) broth and stir. Swirl in 1 tablespoon butter and serve.
Heat oil in a medium saucepan over medium high heat until hot, about 1 minute. Add onion and Emeril's and cook, stirring, until soft, about 5 minutes. Stir in the tomato, if using, and garlic and cook, stirring, for another 2 minutes. Reduce the heat to medium-low and add the cheeses and chiles. Cook, stirring constantly, until the cheese melts, about 2 minutes. Stir in the sour cream, white pepper and salt and serve immediately with tortilla chips.
In a small bowl, combine celery, cornichons, horseradish, parsley, mustard, mayonnaise and lemon juice. Season to taste with salt and pepper. Serve with fish.
Heat 2 tablespoons oil in saucepan over medium heat until shimmering. Add in onions, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until deep brown and caramelized, about 15 minutes. Meanwhile, pat steaks dry with paper towels and season with salt and pepper. Heat remaining oil in large skillet over med-high heat until just smoking. Cook steaks until well browned, 3-5 minutes per side. Transfer to cutting board and tent with foil. Add flour, tomato paste, and garlic to empty skillet and cook until beginning to brown, 1-2 minutes. Slowly stir in broth and beer, scraping up any browned bits and cook until slightly thickened, about 15 minutes. Stir in caramelized onions. Slice steak thin against the grain, add to skillet, and cook until heated through, about 2 minutes. Season with salt and pepper; serve.
Combine all ingredients in the bowl of a food processor. Run processor until the chocolate chips are finely ground. To serve combine 1/3 cup of mix with 8 ounces hot milk.
First, I made a marinade of the oil, juice, and seasonings and soaked the chicken and peppers for about an hour. Meanwhile I cooked the pasta el dente, let it cool and then mixed it with about an equal amount of fresh spinach. I then chopped and added the artichokes, onions, tomatoes, bacon and tossed in the vinaigrette. I grilled the chicken and peppers, the covered them on a plate to cool slightly, before chopping up and putting over the pasta. Add feta when serving.
Spray skillet and cook eggs until they are not runny. Stir in chilis, cheese, and black pepper until cheese is melted. Serve in a warm wrap or tortilla.
Preheat oven to 350 degrees Fahrenheit. Place a baking sheet on the middle shelf of the oven.(This will prevent the bottom of the peppers from burning.). In a bowl, combine sausage, eggs, garlic salt and Romano cheese until well blended. Add chopped bread to the stuffing mixture, incorporating until all the bread is used. Place peppers on a clean baking sheet and fill with the stuffing mixture. Place on top of the heated baking sheet. Cook for 30 minutes or until golden brown. Serve immediately.
In a frying pan, heat up some margarine or salted butter on medium high setting. Place one piece of potato bread into the frying pan and add two pieces of provolone cheese like a van diagram. Sprinkle with shredded cheese. Top with two slices of Havarti cheese. Spread some margarine or salted butter on one side of the other slice of bread and place it but her side up on top of the cheese. When the cheese melts a little bit Flip the sandwich and cook till golden perfection. Remove sandwich and cut diagonally. Enjoy.
preheat oven to 350*. beat cream cheese, butter and 2 tbls sugar in medium boil till fluffy -- stir in 2 cups of flour to make a soft dough. divide dough in half.shape each portion into 1" balls. press balls in miniature muffin cups.set aside. to prepare FILLING:. beat 1/2 cup sugar, eggs, 1/4 cup flour,vanilla and Solo apricot filling with mixer on low-medium speed until well blended. stir in nuts, if using.(I like it without nuts). spoon evenly into pastry lined muffin tins. bake 25-30 minutes or filling is set and crust is golden brown -- cool completely in cups on wire rack. when cool remove -- .
Mix cinnamon and sugar. Butter tortillas lightly and sprinkle them with the cinnamon and sugar mixture. Microwave them for 40 seconds each on medium power. Cut in half and serve.
Bring 6 cups of water to a boil in a large saucepan. Add the salt and peas and cook until crisp-tender, 1.5 to 2 minutes. Drain the peas, shock them in ice water, and drain again. Dry the peas well on a rimmed baking sheet lined with paper towels. Heat the oil in a large skillet over medium heat until almost smoking. Add the pine nuts and cook, stirring frequently, until they are lightly golden brown, 1 to 2 minutes. Stir in the garlic and cook until fragrant, 30 seconds. Add the peas and cook, stirring frequently, until the peas are heated through, 1 to 2 minutes. Season to taste with salt and pepper and serve immediately.
In large saucepan, heat water over medium heat until water is a rolling boil. Add pasta and cook until pasta is "al dente", or fork tender. Drain, do not rinse. In the same pan as you cooked pasta, add flour and milk. Stir with whisk until slightly thickened. Add salt, pepper, and Velveeta, stir until cheese is melted. Pour pasta into sauce, mixing well. Pour into a sprayed 8 x 8-inch dish. Sprinkle with shredded cheese if desired. Bake at 350F for 25 minutes or until golden brown.
Preheat oven to 425 degrees. Toss cauliflower with oil, garlic, salt, and pepper in a large bowl. Spread evenly in 2 shallow baking pans and roast in upper and lower thirds of oven, stirring occasionally, until golden, 25 to 30 minutes.
Peel carrots and cut into thin strips about 2 inches long. Heat 1/2 cup water to boiling in medium saucepan and add bouillon cube. Stir until cube is dissolved. Add carrots and cook, covered,10 mins. Do not drain. Heat butter in skillet while carrots are cooking. Add onions and cook, covered 5 mins. ,shaking the pan so that onions do not stick. Remove cover and stir in flour,salt, pepper,sugar and thyme. Remove from heat, and add 3/4 cup water all at once. Return to moderate heat and cook, stirring constantly, until boiling,thickened and smooth. Add carrots and their cooking liquid, and simmer uncovered, until carrots are tender,about 5 minutes.
Tear up the angelfood cake. You want 8 cups. (I carefully tear the outside brown edges of.). Beat the soft cream cheese with 1 teaspoons Almond extract. Fold in the Cool Whip. Combine the cherry pie filling with half the cherry brandy (Kirschwasser) if using. To assemble: In your triffle dish 3 layers of each. 1/3rd aprox. of the Angel Food pieces. Sprinkle with some opt. cherry brandy. Next a layer of cherry pie filling. Next 1/3rd of the cream cheese mixture. Cover with blueberries. Repeat 2 more times. I decorate the top with some saved out cherries in the center with a ring of blueberries around them. And a few small flags in the center. Refrigerate several hour or overnight. You can make this more figure friendly by using. sugar free angel food Cake,sugar free Cool- Whip, and More Fruit Pie Filling! :-0.
Preheat oven to 325 degrees F. In a large skillet cook onion and garlic in hot margarine or butter over medium heat for 2 minutes. Add mushrooms and cook about 3 minutes more or until tender, stirring occasionally. Remove from heat. In a small mixing bowl combine the mozzarella, fontina, and herbs; toss to mix. In a greased 2-quart square baking dish place half of the bread cubes. Top with the mushroom mixture, cheese mixture, and prosciutto or Canadian-style bacon. Top with the remaining bread cubes. In a mixing bowl combine beaten eggs or egg product, milk, sour cream, mustard, and pepper. Pour over layers in dish. Cover and chill in the refrigerator for 2 to 24 hours. Bake, uncovered, for 55 to 60 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes. To serve, cut into squares; garnish with fresh thyme sprigs.
Combine potatoes, onion, tomato, chicken pieces, bay leaves, and a large pinch of salt in a pressure cooker. Toss with hands or stir to combine. Seal lid and once at pressure cook for 25 minutes. Release pressure, remove lid, season to taste, and serve.
Pick through the crab meat to remove any shell or cartilage. In a large bowl, beat the eggs until smooth. Add the cheese, mayo, seasonings, Worcestershire Sauce and Spicy Mustard to the eggs and whisk until smooth. Gently fold in crab meat, bread crumbs and parsley and mix by hand until combined. Divide into 4 parts and mold into 4 balls, place on a plate and chill at least an hour in the refrigerator. When chilled, preheat the oven to 350 degrees. Use the non-stick foil if you have it or coat an ovenproof pan with non-stick spray. Place the crab cakes in the pan and bake at 350 degrees for 10 minutes. Then switch to HIGH broiling temperature. Broil until browned and then remove the pan and gently flip them, return to oven and brown the other side. Enjoy!
Dissolve yeast in warm water in large mixer bowl. Add egg, sugar and 1 12 cups of the baking mix. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes medium speed, scraping bowl occasionally. Stir in remaining baking mix, the cinnamon, nutmeg, currants and citron; beat vigorously 1/2 minute. Spoon dough into 12 greased medium muffin cups. Cover and let rise in warm place until double, about 1 hour. Heat oven to 375°F Bake 15 to 20 minutes. Make a cross on each bun with Quick icing. 12 buns. Quick Icing, blend 1/2 cup confectioners' sugar ad 1 to 2 teaspoon water. EASTER BRUNCH. Fresh Fruit Cup. Chive Scrambled Eggs. Broiled Tomatoes. Hot Cross Buns. Coffee/Milk. Betty Crocker's Bisquick Cookbook.
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the corn, tomato sauce, water, green pepper and taco seasoning; mix well. Spoon into a greased 2-qt. baking dish. Prepare corn bread mix according to package directions for corn bread. Stir in half the onions. Spread over beef mixture. Bake uncovered at 400 degrees for 20 minutes. Sprinkle with cheese and remaining onions. Bake 3-5 minutes longer or until cheese is melted and toothpick inserted into corn bread layer comes out clean.
Mix egg, milk, salt and bread crumbs. Allow for mixture to soften. Thoroughly combine with hamburger. Shape into a loaf and place in Crock Pot. Top with ketchup. Cover and set to High for 1 hour then turn to low for 6-7 hours.
Heat oven to 350 degrees. Divide oil and coat 2 iron skillets. Place skilets in oven to preheat oil while oven is preheating. Mix all the ingredients in order on list and stir in each item. Add hot oil from skillets to mixture last. Mixture shouldsizzle a little and pans should sizzle when you pur misture mix into them. Pour mixture in skillets and bake in oven for 1 hour.
Cream butter and sugar. Add eggs and beat well. Add two cups flour and beat well. Mix in yogurt and extract. Combine remaining ingredients and mix well. Butter 10" Bundt pan and dust with extra cocoa powder. Pour batter into pan. Bake at 350°F about an hour or until cake pulls away from edges of pan. Cool in pan for 20 minutes, remove and finish cooling.
In a large skillet over medium heat, heat vegetable oil. Add garlic and ginger and cook until fragrant, 1-2 minutes. Add pork and cook until no pink remains. Push pork to the side and add sesame oil. Add onion, shredded carrots, and cabbage. Stir to combine with meat and add soy sauce and Sriracha. Cook until cabbage is tender, 5-8 minutes. Transfer mixture to serving dish and garnish with green onions and sesame seeds. A good accompaniment is crispy oven baked wonton triangles.
Preheat oven 350 degrees. In large skillet, brown pork and drain. Add onions, celery, green bell pepper, garlic, salt and pepper. Cook over low heat for 5 minutes. Add cream cheese, green onion, and parsley. Stir until cream cheese is melted and blended; cool completely. Unroll dough onto lightly greased cookie sheet and firmly press perforations to seal. This can be done on a greased piece of foil to fit cookie sheet. With floured rolling pin, roll dough into a 12"x10" rectangle. Spoon pork down center, leaving 1" on both (short) ends and 3" on both (long) sides. Cut dough on each long side of filling into fourteen 3/4" diagonal strips, 2" long. This can be done with kitchen shears. Brush beaten egg over dough strips. Fold ends of dough over filling. Lay dough strips alternately over filling, forming a roll resembling a braid. Brush exterior dough with remaining egg. Bake 350 degrees for 25 minutes or until golden brown.
Cook rice in 1 and a half cups of water until it forms a almost thick texture (a good gauge is that you can still almost make out the grains of rice and the water is slightly thick). Marinate minced pork with chilli sauce, sesami oil and oyster sauce. Add corn flour to the minced pork mixture. Leave for about 20 minutes. Fry shallots in oil until fragrant. Add minced pork and fry until the pork is no longer pink. Add chilli padi. Add half cup of water and the soya bean paste. Continue to fry over a medium flame until half the water is gone. Pour over rice porridge and serve.
*prep time does not include time in frig to marinate, which is optional*. In a small bowl, combine onion soup mix, garlic powder, and Accent into one uniform dry mixture. Rinse roast with water and pat dry. Rub all surfaces of the meat with the dry spice mixture. Stab the spice mixture into the beef using a penetrating meat tenderizer tool or the tines of a fork, puncturing many times over all surfaces of the meat. This step is important. Use any remaining dry spice mixture to rub over the meat again. Wrap the meat tightly in saran wrap and refrigerate for 4 hours. (optional -- you can skip this step and put it right in the slow cooker if you want, and it will still taste fantastic). Slice the onion into thin slivers. Put 1/3 of the onion slivers into the bottom of a slow cooker or crock pot. Place the seasoned beef on top of the onions, in the center of the slow cooker. Wash and peel the potatoes. Cut into large chunks and put into slow cooker along with the carrots and remainder of the onion. Season the vegetables with salt and pepper to suit your taste. Dissolve a beef bouillon cube in 1 1/2 to 2 cups hot water and pour over the vegetables, surrounding the meat(you want about 2 or 3 inches of water in the bottom of the slow cooker- this will make a great tasting 'au jus'). Cook on medium high heat in slow cooker for first two hours, then reduce heat to low-medium for an additional three hours. 5 hours cooking time usually does the trick for me, but 6 hours is fine too! **Key: If it ain't fallin' apart, it's not ready yet! You should not even be able to slice this -- the servings are literally pulled apart with a fork straight to the plate.**. Serving suggestion: I like to do a quick mash of the potatoes with my fork after I get the potato chunks on my plate and add butter or margarine to taste, then spoon some of that good liquid from the slow cooker over the top! It's out of this world.
Cream butter & sugars. Add eggs and vanilla and beat well. Combine dry ingredients in a separate bowl. Add dry ingredients alternating with buttermilk. Pour into greased 9 x 13 pan. Combine topping ingredients and sprinkle over batter. Cover with foil and refrigerate overnight. In the morning remove the foil and place into a cold oven. Turn to 350 degrees and bake 40-50 until a toothpick inserted in the center comes out clean.
Brown the ground meats, making sure that they are finely crumbled, and drain off excess grease. Add all other ingredients. Bring to a boil then simmer, stirring occasionally, 1-2 hours or until flavors are well matured and any excess liquid has been reduced. Package and freeze in appropriate-sized portions for your household.
Place the oil in a large nonstick skillet and heat over medium-high heat. Add the onion and ginger and cook for 4 minutes. Stir in the coriander seeds, cumin seeds, turmeric, and salt and toast for 15 seconds and then add the tomatoes and sweet potatoes, and cook until they are tender, about 12 to 15 minutes. Add the cauliflower and stir well to combine. Place a tight fitting lid on the pan and cook until the cauliflower is crisp- tender, about 5 to 8 minutes.
In a 1 1/2- to 2-quart glass measure or bowl, combine basil leaves (see notes) and sugar. With a wooden spoon, crush leaves with sugar until thoroughly bruised. Add water and lemon juice. Stir until sugar is dissolved, 1 to 2 minutes. Taste and add more sugar if desired. Pour through a fine strainer into ice-filled glasses. Garnish with sprigs of fresh basil.
Heat oil in medium size frying pan. Saute mushrooms for 5 minutes (stirring often to prevent burning). Add diced onion and saute until translucent (about 3-5 minutes). Add garlic and stir for 1 minute. Add mushroom soup, 1/2 and 1/2, basil, paprika and salt and pepper to taste. Mix well and take off heat. Heat oven to 350 degrees F. Wash and pat chicken dry. Arrange chicken in a 2 quart baking dish. Spoon mushroom mixture over chicken. Sprinkle with croutons or parmesan cheese (optional). Bake uncovered for 30 minutes or until juices run clear when pierced.
Combine all ingredients in blender or food processor. Allow salsa to sit a couple of hours before serving for flavors to blend and bubbles created during mixing to settle.
For immediate cooking: Preheat oven to 350°F Combine sauce ingredients and blend until smooth. Toss chicken with sauce and place into a large baking dish. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts). For freezing: Combine sauce ingredients until smooth. Place sauce and chicken into a 1-gallon freezer bag. Shake to coat chicken. Lay flat in freezer. To thaw and cook: Thaw completely. Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
Beat together eggs and sugar. Add milk slowly and beat. Add all dry ingredients, beat until smooth. Pour batter in a funnel--hold the hole closed w/ your finger. Next, remove finger and create designs while pouring it into the hot oil. BE VERY CAREFUL! (2 inches of oil). Turn onto. other side until both sides are golden brown. Drain on paper towels and sprinkle w/ powdered sugar. We also like to add cinnamon as well. Yummy! PS -- I highly recommend you make a double batch!
Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. In a food processor, combine the cheese and butter. Process until the mixture is smooth. Add the scallions and pulse until combined. Season with salt and pepper, to taste. Spread the cheese mixture on the cut sides of the bread. Place on a baking sheet and bake for 10 to 12 minutes until golden. Remove from oven and serve immediately.
Pour about 2 tablespoons chocolate syrup on a plate. Twist the edge of the glass into the syrup coating the entire rim. Sprinkle coconut onto the glass into the syrup. In a chilled cocktail shaker, combine all of the drink ingredients. Shake vigorously. Pour into the glass and then drizzle some caramel syrup on top of the cocktail and on the rim. Garnish with the cookie.
Preheat oven to 350 degrees. Butter a 2 quart casserole dish and set aside. Prepare the macaroni and cheese dinner as directed on package. Saute beef and onion together. Drain off any accumulated fat. Combine remaining ingredients thoroughly with beef mixture and macaroni and cheese dinner. Place in the 2 quart buttered casserole. Bake uncovered at 350 degrees for 25-30 minutes.
Place peaches and raspberries in a blender or food processor and pulse until smooth-ish. Pour into a medium stainless steal or enamel pot with the remaining ingredients. Bring to a boil over medium heat, stirring frequently. As the mixture thickens be prepared to stir constantly to prevent scorching. After about 1 1/2 hours test butter on a frozen plate. If no watery ring appears fill two 1/2 pint jars and 1 small jar, leaving 1/4 inch head space. Process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.
Preheat the oven to 200 degrees celcius. Grease the bottom only of 12 muffin tins, or line with foil/paper cups. In a large bowl, sift dry ingredients together. In a separate bowl, mix together dry ingredients until thoroughly combined. Add wet ingredients to dry ingredients. Stir until just combined. Divide batter into 12 muffin tins and bake for 17 minutes.
Add eggs to meat and blend thoroughly without overworking the meat. Mix remaining ingredients together and add to the meat mixure. Shape into a loaf pan - I like to use an oval one. Cook for 1 hour in a 400°F oven - or - Cook for 40 minutes or so; remove from the oven and cool; top with ketchup; and store in the refrigerator covering it tightly with foil for a couple of days; then, cook for 20 to 30 minutes at 400°F.
Slice onion into medium-sized pieces. Slice squash into rounds. Cut ends off snap peas (if necessary). Melt butter in pan and add vegetables and seasoning. Cook over med-low heat stirring periodically and covering pan in between to soften veggies. Cook until very tender and light to medium brown (squash pieces will begin to fall apart). Serve warm and enjoy!
Put olive oil in a large pot, on med-high heat. Add celery, onion, grated carrot, salt, parsley and basil. Cook uncovered until translucent, add 1/2 cumin and 1/2 chili powder. Continue cooking for 15 minutes, stirring occasionally. Add ground beef, stir and cover. Stirring occasionally, cook until ground beef is no longer pink (about 15 min). There will be quite a bit of "juice" in the meat mixture. Add the canned tomatoes, tomato sauce and paste. Bring to a simmer, lower heat to keep a mild simmer. Add 1/2 of brown sugar and 1/2 of thyme plus the jalapenos and the Parmesan rind. Simmer for about 45 minutes. Add the remainder of the cumin, chili powder, sugar and thyme and the can of kidney beans. Cook another 15 minutes and it's ready! Always taste and adjust if necessary before serving.
Beat together the eggs, milk and sugar. Add the cheeses and butter. Mix well then add the flour and baking powder. Pour into a greased 9x13 glass baking dish. Bake in a 325 degree oven for 45 minutes or until a knife inserted in the center comes out clean. This may be made ahead of time and refrigerated. If the pan goes from the refrigerator to the oven, bake 60 minutes.
Place a large saute pan over medium high and add 1 to 2 tablespoons of olive oil. Add the bacon and cook until crisp, about 5 to 6 minutes. Remove the bacon with a slotted spoon and set aside. Add the portobello mushrooms to the rendered bacon fat and season them with salt and pepper. Cook 3 to 4 minutes, and once golden brown, flip. Season again with salt and pepper and cook until golden brown, another 3 to 4 minutes. Remove the mushrooms from the pan to a platter. Add the onion, season with salt and pepper, and cook for 4 to 5 minutes, or until the onion is translucent. Add the butter and then toss back in the bacon and then sprinkle the flour over the onion bacon mixture. Cook, stirring constantly, for 1 to 2 minutes, or until the flour begins to look sandy. Slowly pour in the chicken stock and scrape up any brown bits on the bottom of the pan. Once the gravy starts to thicken and simmer, pour in the milk. Add the blue cheese and cook until the gravy coats the back of a spoon, about 5 minutes. Taste and adjust seasoning. Add the parsley, spoon the gravy on top of the mushrooms and serve.