HumbleIntelligence/food-ner-1-Million huggingface dataset:
1 tbsp oil in a skillet and stir fry onion until it is golden but not burnt. Put onions to the side of the skillet. Add eggs to skillet and fry until fluffy, remove eggs from skillet. Add the extra oil to skillet then add veggies and rice, tossing to get everything mixed. Add egg back to skillet then sprinkle the rice with soy sauce and enjoy. Note you may use less oil, my family loves the taste of it so I use more than most.
Mix together well. Pour into a small jar and attach with a ribbon a gift card: Use Creole Seasoning Mix with Chicken, Seafood, Steak and Veggies.
Preheat oven to 425°F. Combine first 4 ingredients in bottom of a shallow roasting pan coated with cooking spray. Remove and discard giblets and neck from turkey. Rinse the turkey with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat. Lift wing tips up and over back; tuck under turkey. Combine cheese, 1/4 cup sage, butter, minced garlic, 3/4 teaspoon salt, and 1/4 teaspoon pepper; rub mixture under the loosened skin and over breast and drumsticks. Rub turkey skin with cut sides of lemon halves; squeeze juice into turkey cavity. Place lemon halves in turkey cavity; tie legs together with kitchen string. Place turkey, breast side up, on vegetable mixture in pan. Bake at 425°F for 30 minutes, and pour 2 cups broth over turkey. Tent turkey breast loosely with foil. Bake an additional 30 minutes. Reduce oven temperature to 325° (do not remove turkey from oven). Bake at 325°F for 1 1/2 hours or until a thermometer inserted into meaty part of thigh registers 180°F, basting every 30 minutes. Remove turkey from pan. Cover and let stand 30 minutes; discard skin. Place a large zip-top plastic bag inside a 4-cup glass measure. Pour drippings through a sieve into bag; discard solids. Let drippings stand 10 minutes (fat will rise to the top). Seal bag, carefully snip off 1 bottom corner of bag. Drain drippings into a medium bowl, stopping before fat layer reaches opening; discard fat. Add enough of remaining chicken broth to drippings to equal 3 cups. Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add shallots; saute 1 minute. Add sherry; bring to a boil. Cook until reduced to 1/2 cup (about 54 minutes). Stir in remaining 1 tablespoon sage, and cook for 30 seconds. Add reserved drippings; bring to a boil. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and water, stirring well with a whisk. Stir flour mixture into drippings mixture; bring to a boil. Cook 2 minutes or until thickened, stirring constantly. Stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Serve gravy with turkey. Serving size approx 5 oz turkey, 3 tablespoons gravy. Chef note: For a beautiful garnish, roast lemon halves and peeled shallots at 425°F for 20 minutes; arrange with fresh sage springs on the turkey platter.
Preheat oven to 375F degrees. Coat cookie sheets with cooking spray or line them with parchment paper. Place peanut butter in a microwave-safe bowl. Heat in the microwave on high power for about 30-45 seconds, or until the peanut butter is melted, stirring once or twice as it heats. In large bowl add flour, baking soda, and salt. Add peanut butter, maple syrup, and vanilla and stir until blended. Fold in the chocolate chips. Drop dough onto the prepared baking sheet, allowing about 2 tbsp for each cookie. Flatten slightly. Bake 15-17 minutes, or until golden brown. Cool for about 5 minutes on the cookie sheet. Transfer to a wire rack and allow them to cool completely.
1. For crust, in a medium bowl whisk together flour,sugar,and salt. Using your fingers ( or a potato masher), quickly work cold, cubed butter into flour mixture (some butter pieces will be the size of oat flakes; some will be the size of peas). Create a well in mixture; pour in cold buttermilk. Using a fork, bring dough together. Try to moisten all the flour bits. Add a bit more buttermilk if necessary (you want mixture to be shaggy and moist but not outwardly wet). on a lightly floured work surface dump out dough mixture. Gently knead into a disk. Wrap in plastic wrap; refrigerate for 1 hour. On a well floured surface roll crust 1/2 inch thick and about 12 inches in diameter. Transfer to a pie pan. Trim edge almost even with the edge of pan. Fold edges under; crimp with fingers or a fork. Cover with plastic wrap; refrigerate at least 30 minutes and a max of 3 hours. Place rack in center of oven; preheat to 425 degrees F. for filling, in a medium saucepan cook pumpkin, sugars, spice and salt over medium heat until mixture begins to bubble. Cook 5 to 7 minutes, stirring frequently. (Mixture will become fragrant, and some of the water in the pumpkin will cook off.). Remove from heat; transfer to a medium bowl. Stir in heavy cream. Stir in eggs and vanilla; whisk until thoroughly combined. Transfer mixture to prepared crust; bake 15 minutes. Reduce oven to 350 degrees F; cook 40-50 minutes more or until pie no longer jiggles in center. Meanwhile, for pecan praline topping, in a medium saucepan combine brown sugar, butter, cream and salt over medium-low heat. Bring to a simmer; cook 3-5 minutes. Remove from heat; stir in vanilla, pecans, and cranberries, if desired. Let rest until pie comes out of oven. Remove pie ; cool 30 minutes. Check to see that praline topping is still pourable. If it has hardened too much, heat over low heat until pourable. Pour praline mixture over warm pie. Cool completely before serving.
Wash chicken well and pat dry with paper towels. Place ginger and spring onion in the cavity of the chicken. Bring the sauce ingredients to the boil in a saucepan large enough to hold the chicken. Make sure honey and sugar dissolve completely. Place the chicken in the saucepan with the sauce. Bring back to the boil, basting the sauce over the chicken, then reduce heat to a low simmer. Simmer the chicken for 15 minutes; the sauce should be just bubbling. Turn the chicken over to cook for another 15 minutes, then return the chicken to its back again for a final 25-30 minutes of low simmering. The chicken is cooked when the flesh on the drumstick has shrunk back from the bone. Remove the chicken to cool to room temperatures, then chop into pieces, chinese style, for serving. To serve, spoon about 3 tablespoons of the reheated sauce over the chicken and garnish attractively with fresh spring onion curls.
Combine and mix shrimp, tomatoes, avocados, green chilies, celery and coriander leaves. Quickly mix oil, sugar, salt and lime juice and pour over shrimp mixture (do this quickly so avocados will not darken). Toss together and chill. Serve on a bed of lettuce.
Place Butter, Warm milk salt and honey in bread machine. Add Kamut flour first, then AP flour, making a well in the center for the yeast and add yeast. Set on Dough cycle and start. Check dough after first 5 minutes or so to make sure the dough is the proper consistency. Add extra AP flour or Water as needed a Tablespoon at a time until the dough is smoothe and not sticky. When the dough cycle finishes, allow the dough to rest in the machine 30 minutes. Then place on well floured surface and separate the dough into 8 equal pieces.(I use a Bench Knife) Roll each piece into a circle approximately 1/8" thick. While rolling, allow your oven to preheat to 450 degrees and place a baking stone or pizza stone on the next to bottom shelf. (I like to let mine preheat for at least half an hour! I want the stone HOT!). If the dough springs back, cover with a clean kitchen cloth and let it rest 10 minutes and then try again. When finished rolling, place dough 2 at a time (depending on how much space you have on your stone) and bake for approximately 2 1/2 minutes, then flip and bake 2 minutes on other side, or until bread is light brown. The Pitas should puff up during the first part of baking. Allow them to cool a few minutes before storing in an airtight container. Make sure they are NOT HOT or they will sweat and be gooey. Enjoy!
Preheat oven to 400°F Spray 13x9-inch baking pan and medium skillet with cooking spray; set aside. Combine lentils, water and thyme in medium saucepan. Bring to a boil over high heat. Cover with tight fitting lid, reduce heat to medium-low; simmer 15 minutes or until just tender. Drain. Meanwhile, cut bell peppers lengthwise through stem into halves. Remove seeds and membranes. Place peppers, cut-side down, in pan. Bake 15 minutes or until tender. Heat skillet over medium-high heat. When hot, add onion and celery. Cook 3 minutes or until tender, stirring several times. Add undrained tomatoes, salt and black pepper. Bring to a simmer, keep warm over low heat. Stir in drained lentils. Turn pepper halves over. Place half of tomato-lentil mixture in peppers. Top with half of the cheese. Add remaining tomato-lentil mixture and top with remaining cheeese. Bake 5 minutes more to melt cheese. Serve with rice.
In a small saucepan, combine pineapple preserves, orange marmalade, lemon juice, water and cornstarch. Bring to a boil. Cook and stir for 2 minutes or til thickened. Chill until serving. Serve with the shrimp.
Preheat oven to 350*F. Melt butter and let cool. In a medium-sized bowl, beat eggs until light and lemon colored. Add flour, baking powder, salt, cottage cheese, jack cheese and butter; beating until smooth. Stir in chiles. Pour mixture into a well-buttered 9 x 13 inch baking dish. Bake in preheated oven for about 35 minutes or until top is browned and center appears firm. This recipe could be easily halved and baked in individual ramekins(or custard dishes )for a little less time. Serve immediately.
In slow cooker stoneware, combine all ingredients except lemon juice and parsley. Cover and cook on Low for 12 hours or on High for 6 hours, until vegetables are tender and broth is well flavoured. Remove ham hock and stir in lemon juice. Ladle into bowls an garnish with parsley. TIPS: Traditionally, yellow split peas are not soaked before cooking, but I have found that they can be tough unless they are pre-soaked. To be safe, I suggest the following: Bring the peas and 6 cups water to boil. Boil rapidly for 1 minute, then let sit while you prepare the rest of the ingredients. Drain and rinse before adding to the recipe. Smoked ham hocks are available from butchers and can often be found in the meat section of well-stocked supermarkets. They are wonderful flavour enhancers, particularly for legumes. VARIATION: South-western-Style Split Pea Soup: In a heatproof bowl, soak 2 New Mexico chillies in 2 cups boiling water for 30 minutes. Drain and discard liquid and stems. Chop finely. Add to soup along with onions and other ingredients. For a spicier version, add 1 finely chopped jalapeno pepper along with the reconstituted chillies. To serve, top with sour cream and garnish with finely chopped cilantro instead of parsley. MAKE AHEAD: This soup can be cooked overnight, then refrigerated until ready to serve. Delicious& Dependable Slow Cooker Recipes.
Combine the celery, fennel, onion, garlic, red pepper flakes, 1/2 cup of the whole flat-leaf parsley, some of the EVOO and a little salt and pepper in a large baking dish. Toss to coat veggies with the oil. Add the white wine and stock. Season the halibut & scallops with salt and pepper, drizzle with remaining olive oil and nestle everything into the baking dish. Top with the crushed/diced tomatoes then transfer to the oven and roast until the cod is cooked through, about 45-50 minutes. I added the shrimp and muscles after 40 minutes. NOTE as the muscles where an extra that I added to this recipe my baking dish was not big enough I had to put the muscles into a separate shallow baking dish and I spooned some of the juice over them. So make sure you use a large baking dish, Slice the bread into large chunks, as I have to watch my sodium intake I do not cook with salt so depending on your taste buds you may have to add salt. Serve in Large bowls. Note I had enough left over for lunch the next day so depending on how big your bowls are or how hungry your company is you may get more then 6 servings.
Put the teabag into the cup along with the regular (adults) or the Naturally Decaffeinated (children). Then fill the cup up to a little more than a 3/4 of boiling water. (Hold the teabag string so it won't fall in); stir. Then add sugar and milk while stirring. Throw the teabag away after.
Beat cream cheese, orange juice concentrate, sugar, orange peel and cinnamon until fluffy. Stir in cranberries and pecans. Refrigerate at least 1 hour. Serve with crackers.
Directions as stated in magazine:. In a food processor, pulse together flour, sugar, and salt. Add butter, and pulse until largest pieces are the size of peas. In a cup, combine water and vinegar; drizzle, a little at a time (just using amount needed), while pulsing, into flour mixture until a dough just starts to form (mixture will appear dry but will form a soft dough when pressed with fingers. If dough still crumbles, pulse in a little more water mixture. Turn dough out onto a sheet of plastic wrap and quickly form a ball by gathering together and pressing with hands. Halve and wrap each piece in plastic wrap, pressing to flatten disks. Refrigerate until ready to use. (Can be made ahead. Place wrapped disks in heavy-duty resealable plastic bags and freeze up to 2 months. Thaw in refrigerator at least 5 hours before using.). My directions: Place flour sugar, and salt in large bowl and stir to combine. Using a pastry blender, cut butter (or margarine) into flour mixture, until flour mixture is crumbly and the butter (or margarine) are no longer large pieces. Mix the cold water with vinegar (water mixture) and slowly add to flour mixture until dough starts to form. Turn the soft dough onto a lightly floured board or pastry sheet. Divide dough into 2 equal balls. Roll dough between two sheets of wax paper to the size of your pie pan. Place these in refrigerator for 10 minutes or until you are ready to use. (Hint: I put ice in a glass with water while I measure out my dry ingredients. Then I pour the cold water (no ice) into a measuring cup until I have 1/2 cup of cold water. Add your vinegar and your water mixture is ready to use.).
Score meat (make shalow diagnal cuts in one direction then the other direction) on both sides of the steak. season your steak with sea salt and fresh ground pepper. take 8 tbsp of softened unsalted butter, add 4 tbsp of a-1 original sauce and chopped cilantro and mash with a fork until incorporated. smear the a-1 infused butter on both sides of the steak and set aside,. heat your stove top cast iron grill to medium-high heat. brush your grilltop with oil just to lightly coat. while your grill is coming up to heat, place a skillet on stove add 1/4 cup of olive oil bring up to heat add your sliced garlic, salt and pepper and saute until garlic is lightly browned (approximately 5 minutes) stir in 1 tbsp of a-1 sauce then add fresh spinach and saute til wilted. in a food processor add your roughly cut avocado, tomatoe, lime juice, 1/4 cup olive oil, salt and pepper. turn to your grill and place your steak on hot grill and leave undisturbed for approximately 3-5 minutes, turn back to your food processor place cover on and blend until smooth (approximately 2 minutes). at this point it is time to turn your steak and cook for an additional 3-5 minutes for rare (if you like your steak a little more done you can cook additional time according to preference). after the 5 minutes you can place your steak on a cutting board lightly tented with foil to rest for additional 5 minutes. cut your steak into 4 equal parts (4 oz per serving). place a bed of spinach on each plate lay each steak on spinach then top each steak with avocado sauce and serve with your favorite side of mash. dig in and enjoy.
It ain't rocket science or quantum physics. Just make the sandwich. Tip: score the balony slices with a knife and they won't curl up when frying. I like to fry them until they are just a little blackened but still plenty greasy. If the grease doesn't drip down your arm and off your elbows then you have overcooked it.
Place the chopped peppers, peaches with the syrup, molasses, mustard, brown sugar and vinegar into a food processor or blender, then add in all spices except the liquid smoke; blend until smooth. Add in liquid smoke (if using) start with 1/4 teaspoon adding in more to taste. Pour into glass jars, seal tightly and refrigerate for a few days before using. Store in refrigerator for up to 6 weeks.
Heat the butter in a large pan over low heat. Add sliced onions and cook until soft, translucent and lightly browned, stirring often. Add the sugar and continue stirring until the onions are deep brown in colour. This may take around 20 minutes. Add flour and cook for 3 minutes. Add water and Bonox and simmer for 30 minutes. Top each slice of the baguette with a tablespoon of parmesan cheese. Toast baguette under a hot grill until golden brown. Serve baguette on top of the soup, and sprinkle with chopped parsley.
Season Ribs with Salt, Pepper, Granulated Garlic. Place ribs in a smoker, grill or a cook bone side down for 1 hour @ 300 degrees. Place all sauce ingredients in a sauce pan and bring to a boil. Reduce heat and simmer for 15 minutes. After ribs have cooked for 1 hour baste with sauce. Repeat basting every 15 minutes. Cook for 3-4 hour or until done and tender. Enjoy.
Remove ground beef and sausage from refrigerator 30 to 60 minutes before cooking. Place bread crumbs in large bowl and stir in 1/3 cup water. When absorbed, blend together with eggs, garlic, grated Romano, salt, and pepper. Preheat oven to 425°. Add meats to bread crumb mixture and combine well with fork. Form into 12 even meatballs. Place in 1 layer in 9x13" baking dish so each is separated by about 1 inch. In a separate saucepan, saute 2 cloves of garlic in olive oil. Add crushed tomatoes and water. Add fresh basil and season with salt and pepper to taste. Pour tomato mixture over and around meatballs. Sprinkle tops with grated Romano cheese. Bake in center of oven until meatballs are just cooked through, about 25 minutes.
In a large mixing bowl, combine all ingredients for muffinettes except eggs and milk. Stir in eggs and milk. Spray six muffin cups with non-stick cooking spray. Divide rice mixture evenly among cups. Bake at 375 for fifteen minutes, or until lightly browned. Loosen with spatula, and place on serving platter. In a small mixing bowl combine all ingredients for tangy butter sauce. Top muffinettes with sauce.
Combine dry cake mix, water, oil and eggs, mixing well and set aside. Arrange pecans in clusters of 3 on greased baking sheets. Shape dough into 1 inch balls. Center each on a cluster of pecans and flatten slightly. Bake 8-10 minutes at 375*. Cool and frost. FROSTING: Sift powdered sugar and cocoa, set aside. Cream butter and vanilla, then add the powdered sugar mixture and milk alternately until desired consistency.
Combine all the ingredients except the (3/4 cup orange juice and fish) in a bowl and whisk to combine. Divide marinade in half. Reserve half for sauce. Place fish in marinade and allow to sit in the refrigerator for at least half an hour. Turn grill on high and allow to heat for at least 10 minutes. Grill fish 1-3 minutes per side depending on the thickness of the fish. While the grill is heating combine the reserved marinade for the sauce with the 3/4 cup of orange juice and bring to a boil, reduce to a simmer and allow sauce to reduce by 2/3.
Heat oven to 400. pare carrots; cook in 1" water, covered about 8 minute. Drain and arrange in 1 1/2 quart casserole dish and dot with butter. Sprinkle with salt and pepper. Crumble rosemary over top Bake covered about 25 min or until tender.
Pre-heat a wide frying pan over medium heat. Break up the matzah into 4 pieces. Lightly butter one side of each piece of matzah. Place each piece of matzah butter-side down into the pan. Allow to sizzle for a few minutes. Crack the eggs into the pan over the matzah, breaking the yolks if desired. Add salt and pepper to taste. When one side of egg is mostly cooked, flip the entire contents of the pan over to cook the other side of the egg. Place cheese and any other desired toppings onto one-half of the egg. Flip in half like an omlette. Serve with Ketchup or any other condiment. Can also be made sweet by placing sugar, cinnamon, or whichever ingredits you like in place of the cheese.
Butterfly shrimp, devein and set aside. Heat oil in a saute pan and stir in garlic. When garlic is golden add jalapeno slices and simmer. Lower heat and add shrimp upright to the mixture to cook, cover and simmer just long enough to give full even color. Remove shrimp and arrange on serving dish. Add liqueur to oil mixture over heat, stir and reduce slightly. Pour reduced liquid, garlic and jalapeno evenly over shrimp. Garnish with 2 half slices of baguettes.
Roll out the puff pastry sheet to a 16 x 10 inch rectangle. Score a line around the puff pastry 1 inch from the edge. Brush the mustard around the inside of the cut. Sprinkle the cheese over the mustard. Arrange the asparagus in a single layer over the cheese. Season with salt and pepper. Brush the outside inch of the pastry with the oil. Bake in a preheated 400 degree oven until the asparagus is tender and the pastry is golden brown, about 15-25 minutes.
In a saucepan over medium heat, add the sugar, water, orange juice, and orance zest; stir to combine. Simmer for 5 minutes. Add in the figs and cook for about 2 minutes or until soft, turn once. Add curacao and stir to mix. Cool and serve in sherbert dishes.
In a small saucepan of boiling water, add garlic and boil for 10 minutes. Drain. In a large salad bowl, mash garlic and salt into a paste and whisk in mustard and vinegar. Add oil in a stream, still whisking. Add romain and toss. Top with pine nuts, parmesan, and freshly ground black pepper.
Preheat oven to 350F and lightly spritz a baking dish with cooking spray. Combine all ingredients and place in prepared dish. Cook, uncovered, for about 45 minutes or until golden brown on top and bubbly. Serve with Scoops (Fritos dipping chips). I almost always make a double batch because it's so popular. (I use less Jalapenos...maybe 4 oz for a double batch as I don't care for dishes that are very hot. Cook about 55-60 minutes if doubled).
Preheat oven to 350 degrees. Mix wet ingredients together in a mixing bowl. In a separate bowl add the dry ingredients, stir, then add into the mixing bowl. Beat until mixture looks creamy. Put 2-3 tablespoons into each muffin liner/container. Cook for 20 minutes.
Cook the bacon in a large saucepan over medium-high heat until crisp, remove and drain on paper towels; set aside (reserve a couple tablespoons of bacon fat). In the same saucepan add in the chopped onion, garlic and celery; saute for about 5 minutes. Add in chicken broth and diced potatoes; bring to a boil, cover and simmer for about 10-12 minutes or until potatoes are slightly tender. Add in red bell pepper, corn, whipping cream and diced chipotle pepper; continue to simmer for 10 minutes, or until veggies are soft. Season with salt and pepper to taste (for even more spice season with cayenne). Crumble the reserved cooked bacon and stir into the soup. If the chowder is too thick, adjust with up to 1/4 cup half and half cream or milk and just reheat slightly.
In a saucepan heat oil over medium heat and saute the scallions, garlic and ginger (about 1 minute). Add/stir in the remaining ingredients and bring to a simmer, stirring. Simmer the sauce until smooth, then cool to room temperature. *NOTE* If you are refrigerating the sauce, and you find that the sauce is too thick after chilling, stir in a couple of tablespoons of hot water and stir until combined, adding more hot water until the sauce is of the right consistency. This sauce is best served at room temperature.