HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large skillet melt butter. When melted add chicken and onion, brown chicken stirring occasionally. Add rice and seasoning packets plus remaining ingredients, EXCEPT sour cream. Bring to a boil than cover and simmer for 5 minutes on reduced heat. Add sour cream and serve.
Cook rice according to package directions, either on stove top or in rice cooker. Once rice is cooked, transfer to a large bowl and allow to cool, tossing with a rubber spoon until at room temperature. Wisk together ingredients for the dressing: oil, vinegar, salt and pepper in a bowl. Fold tomatoes, onion, cilantro and olives into the cooled rice. Add vinaigrette and toss to combine. Add salt and pepper to taste. **Notefor Leftovers: Leftover rice salad can be tossed with a can or two of white tuna, drained and flaked. Makes a nice lunch!
Toss apple slices with lemon juice. In a large skillet, melt 1/4 cup butter over medium heat; add sliced apples. Sprinkle with the brown sugar and the 1/2 teaspoon cinnamon. Cook, stirring, until apples are tender. Mix cornstarch with a few teaspoons of cold water then mix into apples. Continue cooking for a minute or two. Spray with nonstick butter flavored cooking spray or butter a 11x7-inch baking dish. On a large plate, lay out egg roll wrapper. Spoon a little of the apple mixture down the center. Brush ends lightly with butter then fold ends over each other, forming a roll. Lift and quickly move to the baking dish, placing each roll seam-side down. repeat with remaining 7 egg roll wrappers. Remaining apple mixture will be baked around the egg rolls, so there is no need to over-fill them. Brush tops of the filled wrappers with melted butter. Spoon remaining apples all around the edge of the rolls. Sprinkle with the sugar and cinnamon mixture. Bake in a 350 degree oven for 20 to 25 minutes. Meanwhile, prepare sauce. In saucepan, mix together the sugar, flour, cinnamon, and nutmeg; blend in cold water. Bring to a simmer and simmer until clear and thickened, about 8 minutes. Blend in butter and vanilla. Spoon the spiced vanilla sauce over the filled apple rolls in the pan and serve remaining sauce at the table. Serve "enchiladas" warm, with ice cream, if desired.
Place egg yolks, lemon juice and pepper in blender container and blend until lemon color. Turn blender to high and very slowly add butter, blend until thick, about 30 seconds. To serve, heat sauce slowly in top of double boiler over hot water. An excellent addition to cooked veggies, fish or poached eggs. To reheat in the microwave: Pour the sauce into a microwave safe glass measuring cup. Heat at 30% power until heated through, stirring after every 30 seconds.
Start by heating the 4 tbsp of oil in a large pot on medium high heat. Sprinkle each steak with salt and pepper and place them in the hot oil. As the fish is sauteing squeeze small amounts of lime juice onto each piece. This will keep the fish skin from becoming slimy during the cooking process. Once the fish has sauteed on one side for 4 minutes carefully turn each piece onto the other side and saute an additional 2 minutes. Continue until all sides have been cooked. Remove the fish onto a platter and set aside. Add the garlic, onions, and jalapenos into the oil that the fish cooked inches Saute the mixture for 5 minutes or until the onion has softened and translucent. Next, add the tomatoes and saute for an additional 5 minutes. Add the water and fish flavored bouillon cube. Cover and bring to a boil. Let the tomatoes boil for 10 minutes and then turn the heat down to medium low. Add the pieces of fish back into the pot and cover. Cook on medium low (low boil) for an additional 15 minutes. The dish is fully cooked once the fish flakes easily off of the bones. Enjoy! Note; If you love cilantro like I do you can dice up a handful and add it into the pot the last 2 minutes of cooking.
Toss the beef cubes with 1/3 cup of flour and set aside. In a Dutch oven, heat 2 T oil over medium heat. Add the onions and bell peppers and cook 6 minutes, or until tender; drain on paper towels. Add the remaining oil to the pot. Add the beef and brown 10 minutes, stirring frequently. Return the onions and bell peppers to the pot. Add 4 cups of the water, the soy sauce, Worcestershire sauce, garlic salt and pepper. Bring to a boil; partially cover and reduce the heat to low; simmer 1 hour. In a small bowl, combine the remaining flour with the remaining water; stir until smooth; add to the beef mixture. Cook until the sauce thickens, about 3 minutes. Serve over hot cooked rice and garnish with fresh parsley.
Spread tortillas with peanut butter, then with spreadable fruit. Top with bananas. Sprinkle with granola. Roll up tortillas.
In a medium bowl, mix the oats, milk and yoghurt together. Stir in the carrot, cinnamon and ginger. Divide between two bowls or mason jars and store in the fridge overnight. In the morning, top with the walnuts, honey and extra yoghurt if desired. Serve.
Place chops on the broiler rack or grill and broil or grill 10-15 minutes at a moderate temperature, about 4-5 inches from the heat source. Combine the rest of the ingredients and brush the chops with it and broil 5 minutes. Continue broiling 5-10 minutes until meat is done.
Put clams in a large kettle or clam pot with the water; cook over moderate heat, just until the shells open. Remove from the heat and when cool enough to handle, pluck the whole clams from the shells; save half the shells. Meanwhile, blend together the butter, garlic, parsley and bread crumbs. Set each clam back into a half shell and spread about a teaspoon of the mixture atop each clam in a shell. Arrange filled shells in a baking dish and broil 4" from the heat source until lightly browned, about 3-4 minutes. Serve with lemon wedges.
heat oven to 350. cook macaroni in boiling water for 10 minutes; drain, rinse under cold water and drain again. Melt 2 T of butter in pan and add the flour. Cook for 1 minute, then add milk, whisking constantly. Heat till mixture boils, then simmer gently for 5-10 minutes. stir in mustard and cinnamon, with 2/3 of the cheese. (alternatively, you can put in all the cheddar here, and top with parmesan at the end). Season to taste. Cook gently, stirring frequently, till cheese has melted, then remove from heat and whisk in egg. Cover and set aside. heat remaining butter in a small frying pan and cook the scallions, chopped tomatoes and corn (and spinach, if using) over gentle heat for 5-10 minutes. Tip half the cooked macaroni into a greased ovenproof dish. Pour half of cheese sauce over it and mix well, then spoon tomato/corn mixture even over. Tip the remaining macaroni into the pan containing the cheese sauce, stir well and then spread carefully over the tomato and corn mixture. Top with remaining grated cheddar (or parmesan). Bake 45 minutes, or till top is golden and bubbly. Let stand for 10-15 minutes before serving. Garnish with parsley.
Whisk together egg whites and skim milk in a medium bowl. Add salt or pepper to mixture if desired. Pour olive oil onto non-stick skillet and put on medium heat for a few seconds. Pour egg mixture into skillet and allow approximately 4 minutes to cook. Once the egg mixture is off white and there is no liquid in the center, add cheese to the top and allow it to melt. Once the cheese is melted, flip one side of the omelette to the other side, and voila! Serve with toast, fruit, yogurt, or as-is.
Mix the Old English Cheddar Cheese, crabmeat, garlic powder and butter together in a mixing bowl. Salt to taste. Spread the mixture over 6 english muffin halves. Place coated English muffins in the freezer until firm. Cut each english muffin half into 12 approximately equal pieces. Place in a ziplock bag and freeze until cooked or cook immediately. To cook: Cover a cookie sheet with aluminum foil. Place the pieces on the cookie sheet cheese side up. Broil for 10-15 minutes or until the top is brown/ bubbly.
Sweat the garlic with a tablespoon of olive in a small pan. When done add the onions and cook slowly until transparent. Add the diced tomatoes, remove from heat, and set aside. Coat a large frying pan with a teaspoon of olive oil. Spread the oil over the pan with the end of a paper towel or napkin. Scramble the eggs, skim milk, and pepper up in a bowl then spread them out over the pan and cook like any other omelet. When the egg begin to firm up, cover it with the cheese. Once the cheese has begun to melt and the eggs are firm, spread the onion, garlic, and tomato from the small pan over the top of the cheese. Sprinkle the parmesan cheese over the top and fold the egg omelet over in half.
Combine MELTED butter and Graham Crackers. Pat in bottom of 13 x 9 x 2 pan. Beat eggs on high speed 4 minutes (critical of time). Add powdered sugar, softened butter and vanilla and beat 5 minutes more on high. Spread over crumbs evenly. Chill for 30 minutes in refrigerator. Spread pineapples over cream mixture. Arrange bananas over the pineapples. Cover with Cool Whip. Sprinkle with nuts and then place a few cherries. Cover, refrigerate 6 hours or overnight.
Mix first 4 ingredients together, coat chicken thoroughly. Saute chicken in butter until golden, about 5 minutes. Add water and bouillon cube. Cover and simmer 30 minutes. Remove chicken to warm platter. Whisk together remaining ingredients. Stir into chicken broth, cook until thickened. Pour gravy over chicken. Sprinkle with pine nuts just before serving.
Set oven to 400 degrees F (oven rack set to lowest position). Prepare a 9-inch deep-dish glass pie plate. Fit the pastry into the pie plate and flute edges. For the filling; mix together all ingredients making sure that the apples are coated well; set aside. For the topping; in a processor blend first 5 ingredients; Add in cold butter pieces and process using on/off turns until the mixture resembles wet sand. Toss the filling ingredients again to redistribute the juices, then transfer to the prepared pie shell, mounding the apple filling in the center Using your hands pack topping over and around the apples. Place the pie plate on a baking sheet. Bake at 400 degreesF for about 35 minutes or until topping is golden (cover with foil if topping is browning too quickly). After 40 minutes REDUCE the oven temperature to 350 degrees. Bake until apples in the center are fork-tender and the filling is bubbling thickly at edges (about 30 minutes longer). Cool until warm (about 1-1/2 hours). Serve with ice cream.
Combine all ingredients in a large enameled or stainless steel pot. Bring to a healthy simmer, stirring occasionally. You can cook this over low heat uncovered for about an hour, or cover it and cook it over very low heat for several hours. The slow stewing method blends the flavors very nicely, and the caponata is great reheated. Serve with garlic bread or croistini. If you decide to freeze this, it will stay for 2 months.
Melt 4 Tbs butter in a saute pan. Strain and save any lobster juices packed with the lobster and lightly saute the lobster in the butter. Pour in the sherry and stir well over low to medium heat for 5 to 10 minutes. Take off heat and strain out sherry butter and save. Set the lobster meat aside. Melt 6 tbs butter and add 2 tbs flour. Stir and cook the mixture well without browning it for about 5 minutes. Stir in slowly the cream, lobster juice, and sherry butter allowing it to thicken carefully. Stir in some of the sauce before adding the yolks to the main body of the sauce. Heat stirring consistently but don't let it boil. If it separates add some cold cream and whisk it back. Add the lobster. For the topping: Mix first four ingredients. Add butter and blend well. Sprinkle on lobster pie. I was very generous with everything here. Esp the cheese and paprika. Pour into individual or 1 big casserole, put topping on and bake in a slow oven (325°F) for 10 minutes.
Heat 1 T evoo, add minced garlic and shallots; Cook until soft. Stir in tomatoes, wine, water, chile, basil, orange zests, and 2 teaspoons salt. Bring to a boil then reduce heat and simmer gently until slightly thickened, about 15-20 minutes. Use a kitchen mallet to pound both sides of calamari bodies to tenderize. Cut crosswise into rings. Add calamari and caper berries to sauce. Cook until calamari are opaque, about 2-3 minutes. Remove from heat. Heat remaining 3 T evoo in a different skillet. Rub bread with garlic clove. Add clove to oil and cook 2 minutes. Add bread and fry, flipping once. Put bread in bowl, top with calamari sauce. season with pepper and basil.
Coarsely chop shrimp shells. Place chopped shells in a 5 quart non-aluminum saucepan and add cognac, wine, stock, garlic, shallots, herbs and spices. Cover and cook over medium heat 15-20 minutes, or until the shallots are quite limp. Strain mixture through a fine sieve, pressing down with a spoon to force all of the liquid through. Discard solids. Return stock to a clean saucepan. Stir tomato puree into stock and cook, uncovered for 5 minutes, or until sauce thickens slightly. Remove from heat and add remaining ingredients.
In a large salad bowl, combine vegetables. Stir in dressing. Cover and refrigerate until time to serve.
Brown chicken in butter with the chopped onions. Pour heated vodka over the chicken and onions. Add the garlic, salt, pepper, and parsley. Remove chicken from the pan, dredge in the flour, add the tomato paste, and chicken broth to the pan. Stir-in the sour cream and feta cheese. Bring to a boil, stirring constantly. Add the chicken again to the mixture, reduce heat and simmer for 20-30 minutes. Arrange the chicken in a deep casserole dish. NOTE*** At this point this dish may be frozen or refrigerated for later cooking to finish. Pour the mixture over the chicken and cook in preheated 350 degree F oven and cook for 20 minutes or until brown on top.
In a large bowl, stir together the crushed tomatoes, olive oil, garlic, salt, basil, chopped olives, onion, feta and red wine vinegar. Cover and refrigerate overnight to give the flavors time to marry. Stir again and taste, adjusting the seasonings and flavorings, if desired, before serving. Serve with sliced ciabatta bread. Note: Adapted from Palomino Restaurant in Westwood. The recipe can be made using fresh tomatoes. Substitute a generous pound (about 7) of plum tomatoes, peeled, seeded and crushed with juice.
In a nonstick pan over medium heat, heat the oil. Saute the garlic until soft; add the bell pepper, rosemary, and 1 tablespoon of parsley and saute 5 minutes longer. Add the tomatoes; bring to a boil then reduce the heat and simmer, stir frequently for 10 minutes. Add the chickpeas and cook, stirring occasionally, until heated through (5 minutes). Stir in the ditalini, cheese and remaining parsley. Top with a little more shredded cheese.
Start w./ pizza crust. Cover lightly with olive oil (I drizzle it across the whole thing, then smear it around with my hands so there is a thin layer of olive oil across the whole crust. Put minced garlic on pizza crust, spread around until evenly covered. Lightly salt. Cover with cheese. Cheese should not be too thin, just a single layer of shreds thick. Lay sliced tomatoes on pizza. I like to cover as much area as possible, but do to taste. Grate romano cheese over the tomatoes. Fairly thin layer. Sprinkle parsley flakes on top. Bake at 350 for 15-20 minutes until crust is golden brown.
DIRECTIONS. 1. The Day Before: Using butcher's twine, tie tenderloin at 1-inch intervals using butcher's knots. Season generously with salt and pepper. Transfer to a wire rack set in a foil-lined rimmed baking sheet and refrigerate uncovered at least overnight and up to 2 nights. When Ready to Cook: Adjust oven rack to center position and preheat oven to 225°F (107°C). Place baking sheet with rack and tenderloin in oven and roast until internal temperature registers 120 to 125°F (49 to 52°C) on an instant-read thermometer, 2 to 3 hours. Remove from oven and set aside at room temperature for 10 minutes. Cut and remove twine. To Finish Under the Broiler: Adjust rack to 6 inches from broiler element and preheat broiler to high. Heat butter, swirling, in a medium skillet over high heat until foaming subsides and butter turns a light nutty brown. Add thyme and shallots and stir until crackling stops. Pour butter mixture over tenderloin and spread with a spoon until all surfaces are coated. Remove shallots from top surface of meat. Place pan with tenderloin under broiler and broil, turning every 30 seconds, until meat is well browned on all sides and internal temperature registers 125°F (52°C) for rare or 130°F (54°C) for medium-rare, about 2 minutes total. Proceed to step 5. To Finish on the Stovetop: Heat butter, swirling, in a medium skillet over high heat until foaming subsides and butter turns a light nutty brown. Add tenderloin, shallots, and thyme and cook, turning occasionally and spooning hot butter and aromatics over roast, until meat is well browned on all sides and internal temperature registers 125°F (52°C) for rare or 130°F (54°C) for medium-rare, about 1 1/2 minutes. Transfer tenderloin to a cutting board and allow to rest for 5 minutes. Slice into 1/2-inch slices, sprinkle with chives and coarse sea salt, and serve with Horseradish Cream Sauce. Notes: For best results, season and trim the meat and allow it to rest at least overnight uncovered in the refrigerator to improve seasoning, browning, and texture. A center-cut beef tenderloin is also called a chateaubriand. Ask your butcher for it, or buy a whole tenderloin and trim it yourself, reserving the ends for another use. Plan on 1/2 pound of meat per person.
Bring water to boil in large pot. Add cabbage, celery, salt& caraway. Boil 5 minutes, drain well. Sauce: melt butter, add flour& cook, stirring 1 minute. Slowly add milk in stream, stirring continuously till sauce is smooth& thick. Add beer& continue stirring till foam disappears. Cook till heated through. Add cheddar, stir till melted. Season sauce with salt& pepper. Transfer to buttered 2 quart casserole and pour sauce over. Heat at 350 degrees for 30 minutes. Can add chunks of cooked ham or corned beef to vegetables.
Take 2 tablespoons of butter, onion, and garlic and bring to a slight simmer on low heat. Add 1/2 cup of white wine and bring to a low boil. Add flour, mix well with whisk while on low heat. (will form a rue). While rue is forming, boil crab legs, cool, and then shell, place crab meat aside. After rue forms, mix in heavy whipping cream, mushrooms, pepper, and parmesean cheese. Let simmer for 20 minutes. Add crab meat, and let sauce thicken for 5 minutes. Serve over Ravioli, or your favorite pasta.
In a bowl, combine flour,baking soda, baking powder, and salt. In another bowl, beat egg,milk and oil. Stir in dry ingredients just until blended. Pour batter by 1/3 cupfuls ( if making smaller, use 1/4 cupfuls ) onto a lightly greased hot griddle, or you can use a lightly greased frying pan. Turn when bubbles form on top of pancakes and edges are slightly dry. Cook until the other side is a golden brown.
1. Heat oven to 400°F. Spray cookie sheet with cooking spray. 2. Pour buttermilk into shallow glass or plastic bowl. Add chicken; turn to coat. Let stand 5 minutes. 3. Meanwhile, in 2-quart resealable food-storage plastic bag, crush cereal with rolling pin. Add Bisquick mix and dressing mix (dry) to cereal in bag. Remove chicken from buttermilk; discard buttermilk. Add chicken to cereal mixture. Seal bag; shake to coat. 4. Place chicken on cookie sheet. Spray with cooking spray. Bake 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
Preheat oven to 180°C (350°) (heat and timing are basing it on convection oven). Prick pie crust and par- bake for 5 minutes. Beat eggs well. Add sugar and beat again. Add milk, vanilla, chocolate and butter and mix well again. Pour apple, walnuts and finally the chocolate mix into pie crust. Bake at 180°C (350°) for 30-35 minutes or until pie begins to crack on top.
Using a sharp knife, dice the chicken into 1/4in pieces. Heat the groundnut oil in a wok over a high heat and stir-fry the chicken for 2-3 minutes, stirring all the time. Season with soy sauce and sprinkle with five spice powder before taking the chicken out of the wok and leaving on one side to cool. In a large bowl, mix the mushrooms, garlic, ginger, beansprouts, scallions, and sliced carrot. Add the cooled chicken and stir well to combine everything together. Place two spring roll wrappers on top of each other, and spoon two tablespoons of the chicken filling in the centre of the layered sheet. Mix the cornstarch with the water and use to brush over the wrapper edges - this helps stop the spring rolls from bursting open while frying. Fold each of the opposite corners in, over the filling, and roll the wrapper into a cigar shape. Deep fry the spring rolls in hot oil, over a medium heat, until golden brown - about 3-5 minutes. Drain on absorbent paper before serving with sweet chilli sauce.
Cut the spaghetti squash in half, and remove the seeds. For the vinaigrette, combine vinegar, oil, honey mustard, and garlic in a screw-top jar. Place the cap on, well secured, and shake well to blend. Place the squash halves in a large Dutch oven with about 2" of water. Bring to boiling. Cook, covered for 15-20 minutes,until tender. Meanwhile, place the well-drained lima beans, the well-drained kidney beans and the diced onion in a saucepan. Add in the roasted red sweet-pepper strips, the salt and the black pepper. Cook on a med-low heat. When the squash is done, use a fork to scrape the pulp from the shell, in strands, into a large serving bowl. Pour the vinaigrette over the beans, and toss to coat well. Spoon the beans over the spaghetti squash strands to serve.
Combine first 10 ingredients in large bowl. Add ground beef. Mix well. Press into greased 9 inch springform pan. Set pan on baking sheet with sides. Bake, uncovered, in 350F oven for about 30 minutes until firm. Combine remaining 3 ingredients in small bowl. Spread on top of meatloaf. Bake for another 45 to 50 minutes until fully cooked, and internal temperature of meat reaches 160°F Let stand for 10 minutes. Cuts into 8 wedges.
Preheat broiler. Sprinlke salt and pepper evenly over both sides of steak. Place steak on a broil pan coated with cooking spray; broil 5 minutes on each side or until desired degree of donesness. Remove the steak from the oven; loosely cover with foil. Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add 1/2 cup onion and garlic; saute 2 minutes. Add mushrooms; saute 4 minutes. Add broth, wine, and vinegar. Bring to a boil; reduce heat to medium and reduce to 1 1/4 cups (about 6 minutes). Add green onions and cook for 1 minute. Slice steak diagonally across the grain into 1/4 inch slices. Serve steak with mushroom sauce.
Preheat oven to 350F, line 2 baking sheets with foil. On a lightly floured surface, roll out the biscuits to about 1/4-inch thickness, and spread them out on the baking sheet. In a small bowl, stir together the butter, garlic powder, and parlsey and evenly spread it out on the tops of the biscuits. Sprinkle with parmesan cheese and baking for 6-8 minutes or until golden brown.