HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix beef, tomatoes, onion and chili powder in 3 1/2-to 4-quart slow cooker. Cover and cook on low heat setting about 9 hours or until beef is tender. Stir in taco seaoning mix with wire whisk. Stir in beans and corn. Cover and cook on high heat setting 15-30 min or until thickened. Oven Directions (ready in 2 hrs.): Heat oven to 350°F Mix beef, tomatoes, onion and chili powder in 4-qt. Dutch oven. Cover and bake 1 1/2 hours, stirring once. Stir in taco seasoning mix with wire whisk. Stir in beans and corn. Cover and bake 30 minute.
Cook the corn according to the package instructions. Drain and set aside. Melt the butter in a large skillet over medium heat. Saute the onion and celery in the butter, stirring often, for about 5 to 6 minutes. Add ground beef and brown. Drain any excess fat! set the heat to medium low, Stir the garlic and flour into the beef mixture. Stir in the beef broth, then the canned tomatoes, the herbs, corn, and Worcestershire sauce. Gently simmer the mixture for several minutes, partially covered, then add salt and pepper to taste. Transfer the mixture to a large casserole. Set the oven to 400° Cook mashed potatoes according to package instructions. When done add 1/2 cup sour cream. Spoon on to top of meat mix. Sprinkle with cheese and paprika. Bake on the center oven rack for about 20 minutes, until the top is golden brown. Cool for several minutes before serving.
Preheat oven to 350 degrees. Salt and pepper pork chops and fry in oil in a frying pan, remove from heat and set aside. (its ok if they arent completely cooked but are only browned on the outside of chops, they will cook completely during baking time). Combine 1 1/2 cups manwich sauce and 1 3/4 cups hot water, rice, oregano and basil in a 2 quart baking dish. Add half the cheeses and 1/2 tsp salt to mixture and stir to combine. Arrange chops over the mixture and cover tightly, with either the lid to the casserole dish or tinfoil. Bake 45 minutes. Remove cover and top with remaining cheese. Pour remaining manwich mixed with remaining water over top of all. Bake, uncovered for an additional 10 minutes.
Combine bread crumbs and yogurt, let stand for a few minutes. Combine chicken, yogurt mixture and egg. Add 2 tbsp Parsley,salt, pepper, tarragon, chervil& thyme. Shape into 6 large patties (about 1 1/2" thick). In a skillet heat butter (oil) over medium high heat. Cook patties about 7 minutes each side until nicely browned and no longer pink inside, remove to a platter. Pour off excess fat and add wine& lemon juice. Scrape the brown bits from the pan. Bring to a boil and cook until reduced to about 1/4 cup. Add remaining parsley pour over the burgers. Serve hot or cold.
Cut fries as desired. Soak COVERED with cold water for 2-3 hrs (more won't hurt - this dispenses with the starch that keeps them from browning nicely). Blot dry. First fry - in batches AT *300* degrees until just tender (yes, this is a lower temp than you would think). When all are done with first fry, toss gently, but well, with seasonings. Second fry - Increase oil temp to *400* degrees, frying until golden & beautiful. ALTERNATIVE TO FRYING: In boiling water, place fries in & boil 3 minutes - no longer! Set aside to cool, toss with seasonings. On baking sheet sprayed with light mist of oil, place potatoes so they are not touching each other. Spray them lightly with oil. Bake in preheated 450 degree oven for 18 - 24 minutes until golden & crunchy.
Spray grill rack with cooking spray. Heat coals or gas grill. Spray both sides of bread slices with cooking spray. Sprinkle with seasoned salt. Grill bread uncovered 4 inches from medium heat 4 to 6 minutes, turning once, until golden brown.
Set oven to 325°F (set oven rack to second-lowest position). Generously grease a tube or bundt pan with softened shortening. Coat/sprinkle the insides of the pan with about 1/4 -1/3 cup ground almonds. In a medium bowl, cream the butter and cream cheese until fluffy. Add in the sugar and beat for about 3-4 minutes. Add in the eggs and extract, beat until well combined. In another bowl, sift together flour, salt and baking powder. Add the flour mixture to the creamed mixture and beat well. Add in about 1/2 cup ground almonds and mix well to combine. Carefully spoon the batter into pan on top of the almonds. Bake for about 1 hour and 15 minutes (careful not to over bake).
Heat the oil in a deep-fryer to 365 degrees F. Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt. Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured fings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the rings to coat. The coating should cling very well. Repeat with remaining rings. Deep fry the rings a few at time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Seasoning with season salt, and serve.
Set aside a few of the herbs, then put the rest into a large bowl with the pork, beef, egg, milk, breadcrumbs and allspice. Add a good pinch of salt and pepper, then get your clean hands in there and scrunch and mix it well. Divide the mixture in half, then pat and roll each half into a sausage shape. Cut each one into 15 equal pieces, then wet your hands and roll 30 little balls. Keep wetting your hands as you go so you get nice round elegant meatballs. Put them on a large oiled tray, then cover with clingfilm and pop into the fridge for 1 hour to firm up. When you're ready to cook, put your largest pan on a medium heat and add a glug of olive oil. Once hot, add the meatballs and fry gently for 10 to 15 minutes, tossing occasionally, until they are golden brown. Transfer the meatballs to a large plate. Spoon away any excess fat from the pan, then add the lemon juice, a splash of stock, the flour, the cream, a heaped tablespoon of lingon berry or berry jam and a good pinch of salt and pepper. Bring to the boil, then turn the heat down and reduce until you have a nice consistency that will cling to the meatballs. Taste it, then season with a pinch of salt and pepper. Return the meatballs to the pan and move them around so they get coated in the sauce. Serve your meatballs - eight per person is about right - drizzled with any lovely sauce left in the pan and with a few spoonfuls of warmed-up jam on top.
Prepare and bake the cake according to package directions, using a 9X13 baking pan. Cool on wire rack for 1 hour. In small bowl, dissolve gelatin in boiling water and then stir in cold water. With a meat fork or wooden skewer, poke holes in cake about 2 inches apart in all directions. Slowly pour gelatin over cake. Refrigerate 2-3 hours. For frosting, in a small mixing bowl cream butter until fluffy. Beat in confectioners sugar, cocoa, milk and vanilla until smooth. Spread over cake. Top with candied pumpkins. Cover and refrigerate until serving.
Boil cassava in salted water until tender, about 20 minutes. Drain cassava and cover in cool water for 5 minutes. Drain cassava again and put into a medium-sized mixing bowl. Mash well. **Do not use a food processor as this turns it too gooey**. Mix in the 3 eggs, seasoning salt and garlic. Stir well. Heat a large frying pan on medium-high heat. Melt 1-2 teaspoons of the butter. A soup ladle works perfectly for the amount of mixture you will need per fritter. Spoon one ladleful and spread out until a little bit bigger than the palm of your hand. Repeat the process until the frying pan is full. (My frying pan holds 4). Fry on one side for 5-6 minutes, checking to make sure you don't burn the bottom. Once nicely browned and holding together, flip over and cook another 5-6 minutes on the other side. Serve.
Cook pork slightly in a nonstick skillet sprayed with non stick spray just until slightly pink in the center. Let cool 5 minutes and cut into thin strips. Heat oil in large skillet or wok over medium high heat. Stir fry onion and garlic for 2-3 minutes. Add cabbage, carrots, bell pepper, mushrooms, pork, crushed red pepper, salt and pepper; stir fry for 5 minutes until vegetables are crisp tender. Combine chicken broth and cornstarch in a small cup until smooth. Add to skillet; cook and stir gently about 1 minute or until slightly thickened. Serve over rice.
Mix olive oil, vinegar, sugar and packets of seasonings from Ramen noodles. Let sit for 15 minutes. In a skillet toast almonds in a little butter and set aside to cool. Chop green onions and other vegetables, of your choice. Mix vegetables with Ramen noodles. Add broccoli slaw to noodles and vegetables. Stir in sauce mix and almonds. Marinate with sauce for about 1 hour. The longer it sits the more limp the noodles get. If you want the noodles to be more crunchy eat it sooner.
In a large non-stick skillet, saute the onion in 1 T. of the olive oil for 3 minutes to soften. Add the beets and continue to saute the mixture an additional 7-8 minutes, or until the beets are crisp-tender. Add the kale and garlic and saute an additional 3 minutes. Add the fresh herbs, salt, and pepper, continue to saute the mixture until the kale starts to wilt, and then remove the skillet from the heat. Meanwhile, in a large pot of salted boiling water, cook the penne pasta until al dente. Remove 1 cup of the pasta cooking liquid and set aside. Drain the penne pasta well and return it to the large pot. Add the reserved cooking liquid, remaining 1 T. of olive oil, and nutritional yeast, and toss well to thoroughly coat the cooked pasta. Add the sauteed vegetable mixture to the pasta, toss well, and watch the pasta turn a vibrant rosy color. Transfer the mixture to a large platter or bowl for service.
In a large bowl, combine the mashed potatoes, egg, cheese and bacon. Shape mixture into 8 patties. Roll in bread crumbs. Place on broiler pan. Broil for 10 minutes or until delicately browned.
* Measurements are approximate. Melt butter in a large, deep pan over medium heat. Fortify with olive oil. Saute onions & peppers until onions begin to caramelize. Add corn (drained) and spices. Cook, stirring frequently, until corn begins to darken (about 5 minutes). Add broth & tomato. Cook, stirring frequently, until reduced and only the delicious, sticky veggies are left.
To make the mayonnaise: combine the mayonnaise, mustard, garlic, anchovies, lemon juice, Tabasco, Worcestershire, and pepper in a food processor; process until smooth. Scrape into a bowl and stir in the cheese; cover and refrigerate at least 30 minutes or up to 8 hours before serving so flavors can meld. To make the burgers: divide the meat into 4 equal portions (6 oz each); form each portion loosely into a 3/4 inch thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper; cook the burgers, using the oil-- heat oil in the pan or griddle over high heat until the oil begins to shimmer; cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip burgers over; cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare or until cooked to desired degree of doneness; cook turkey burgers until cooked throughout, about 5 minutes on the second side. Place the burgers on the bun bottoms and spread a few tablespoons of the Caesar mayonnaise on each burger. Top with the romaine lettuce leaves and sprinkle with the Parmesan and black pepper. Cover with the bun tops and serve immediately.
In large saucepan, slowly heat ingredients 15- 20 minutes. Strain through cheesecloth or coffee filter. Serve as is for the kiddies but best served warm with 1-2 oz Bacardi Special as an adult drink.
Grease a casserole dish. Put into it crumbled burger, carrots, celery, soup, water, spices, potatoes, onion, green beans and mushrooms. Cover and bake at 275 degrees for 4 hours, adding a litle more water if necessary.
Cut the cleaned scallops in half if they are large and simmer in milk, with salt and pepper, for 15 minutes. Strain, but reserve the milk. Melt the butter in a saucepan, add the flour, and mix well, then gradually stir in the warmed milk, seeing that it is free from lumps. Add the mushrooms, sherry, and scallops. Put into an ovenproof dish and cover the top with mashed potatoes. (You may wish to mix the potatoes with a bit of milk so they can be spread like an icing over the scallops.). Dot with additional butter and bake at 350* oven until the top is gently browned, about 20-30 minutes. Garnish with parsley.
Season yogurt with salt and pepper. Dip chops in it and coat well. Coat each chop in bread crumbs completely. Fry in pan on both sides or bake in oven till golden brown. Then top each chop with one slice of ham and one slice of cheese and bake until cheese is melted. Serves four.
In a large pot, boil the water for pasta, salt it, and cook spaghetti according to package directions to al dente. While the pasta cooks, heat a large skillet over medium heat and add extra-virgin olive oil (3 Tbsp, which she describes as "3 turns of the pan") crushed red pepper flakes, and garlic. Drain the canned garbanzo beans, then put them in the food processor and pulse-grind them to a fine chop. Add chopped garbanzos to the pan and season with thyme, salt, and pepper then saute for 4 to 5 minutes. Add starchy water from the cooking pasta and broth (or wine) and cook down for about 30 seconds, then stir in the crushed tomatoes. Cook until tomatoes are heated through, then adjust seasoning to taste. Drain pasta (do not rinse), and pour onto serving dish. Top with the sauce and toss with tongs. (Or you can add the drained pasta to the pan and toss with the sauce, then pour onto serving dish.) Top with parsley and some of the grated Parmiginao Reggiano cheese. Serve with remaining grated Parmiginao Reggiano and enjoy! Note: using about 1/4 cup minced shallots in this, and 1 to 2 cloves garlic (to taste), would be nice, too. Note #2: oh my, well! To the reviewer who said the following, please remember that this is someone else's recipe and not mine and that regardless of your objections it is still delicious. At no point does it claim to be authentic. " -- pasta e ceci does not use spaghetti! you use mixed broken pasta. It doesn't ever have tomatoes in it or wine, stock or thyme! This is a traditional southern Italian dish & for us this is quite offensive! You need to use a bunch of parsley you make the sauce using tap water making it very soupy then you add the raw pasta & cook it in the sauce adding more water if needed. This will give you the starch you need to thicken the sauce & make the pasta taste of the sauce. to make it in the manner described in the recipe is like putting jam on a hotdog!" In any case, I hope folks will try the recipe and decide for themselves whether or not they like it. :).
'Dice the dried figs into 1/2 pieces. Place in a clean jar with the balsamic vinegar and marinate for at least 2 hours up to one week. Peel and slice the ripe peaches and set aside. Dice the Muenster cheese into 1/2 inch pieces and set aside. Wash and dry the Romaine. Place the Romaine head on a cutting board using an East/West orientation. Slice the Romaine North to South into 1" strips. Assembling the salad:. Divide Romaine strips among 4 salad plates, tossing lightly. Arrange sliced peaches on each salad. Lightly season with cayenne pepper. Remove marinated figs from the balsamic vinegar and distribute over the peach slice. Reserve the vinegar. Distribute Muenster cheese dice evenly among the salads. Using reserved fig balsamic vinegar and olive oil make a dressing. I find that 4 parts olive oil to 1 part balsamic is about right for my family. Reserve the dressing you don't need for later in the week, adding some herbs if you care to. Dress the salad lightly and finish with the pine nuts which may be toasted if you like.
Bring 6 cups water, lemon juice and zest to a boil using a large saucepan. While the water is coming to a boil heat olive oil in a large skillet over medium heat. Add garlic and saute 2 minutes. Add tomatoes and peppers, cook 4 minutes. Add wine and simmer about 5 minutes. Add orzo to boiling water cook aprox 9 minutes. Sprinkle the cod fillets with salt and pepper. Add to the skillet and bring to a simmer. Cover the pan with a tight lid and simmer about 10 minutes or until fillets are cooked through. Drain orzo after 9 minutes and toss with basil. Serve fillets over the orzo and topped with sauce.
Heat oil in large pot over medium high heat; add the onion, garlic, thyme and red pepper flakes, saute until the onion is softens and the flavors meld together, about 3 minutes. Add the chicken broth, raise the heat to high and bring to a boil. Stir in the tortellini, and cook for 4 minutes. Reduce heat to a simmer and add the spinach and cannelloni beans, continue to simmer until the spinach has wilted, and pasta is tender, about 1 minute. Ladle soup into bowls. Serve with Parmesan cheese on the side.
Preheat oven to 400 degrees. Combine all ingredients to form a smooth batter. Pour into a lightly oiled 8 X 8 pan and bake for 30 minutes.
Cook macaroni according to package directions, adding the diced onion when you put the dry pasta into the boiling water. Drain and rinse. While pasta is draining, melt Margarine in the pot and then add the flour, garlic powder & salt. Stir constantly until thick and turning a dark butter color. Add the milk and stir until it starts to thicken, then slowly, a bit at a time, add the cheese, stirring constantly. When everything is melted together and smooth, add the macaroni and ham in and mix well. Serve OR Bake in an oven proof dish for 20 minutes at 375 for a crispy top.
Cook turkey bacon in skillet; add spinach and red bell pepper and saute for one minute. Combine eggs and orange juice, mix until smooth, and then add to skillet. Cover and cook on low until omelet is firm. Sprinkle cheese on omelet, gently fold omelet in half, and cook for an additional 30 seconds to melt cheese. Serves two. To maximize the brainpower value of this omelet, serve it with a piece of whole-wheat toast with raspberry jam and a glass of Florida's Natural Brand Premium Orange Juice.
In large bowl, ADD 1 Tablespoon of Oil to Beef. POUR in Flour, Salt, Black Pepper, Cayenne Pepper; Mix well throught Beef. Heat rest of oil in pan and brown Beef; Drain. Add sliced onions into oil Beef was browned in and garlic; Cover and cook for 5 minutes on Medium heat. POUR 1/2 cup Guinness into pan til boiling and scrape bits of food with a wooden spoon. POUR in rest of Stout. In a pan big enough, place Beef, Stout Mixture, carrots (chopped fine) and thyme. Can be simmered on the stove for 2 hours or in an oven at 150 degrees C/300 F(LOW) for 2 hours; STIR approximately every half hour until meat almost melts in your mouth. ENJOY! Garnish with Parsley.
For filling In a saucepan cook onion in 2 tablespoons of butter until tender. Stir in flour, tarragon, and black pepper. Add milk all at once; cook and stir until thickened and bubbly. Stir half of hot mixture into egg; return all to saucepan. Cook and stir for 1 minute more (don't boil!) Remove from heat, stir in spinach and feta then set aside. -. Preheat oven to 375°F Brush a 12-inch pizza pan with some of the 1/3 cup melted butter; set aside. Unroll phyllo dough; remove 1 sheet of the phyllo dough at a time (As you work, cover remaining phyllo dough with plastic wrap to to prevent it from drying out) Lightly brush the first sheet with remainder of butter fold phyllo into thirds lengthwise to form a strip; brush the top butter. Place one end of strip in center of prepared pan, extending it over side of pan. Repeat with remaining phyllo dough and butter arranging strips spoke-fashion evenly around pan. (ends of strips will overlap in center and be about 3 inches apart at outer edges).
Cook the bacon in a large, deep skillet over medium heat, stirring occasionally, until crisp and evenly browned, about 10 minutes. Pour off the fat and drain the bacon on a paper towel-lined plate. Melt the butter in a saucepan over medium-low heat. Add the flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the chicken stock into the flour mixture and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Reduce heat to low. Beat the egg yolks and heavy cream together until blended. Slowly whisk 1/4 of the hot soup into the cream mixture and return the cream mixture to the soup pot. Whisk in the mustard; stir in the apple and bacon. Cook and stir until the soup is hot but not simmering.
In a medium bowl, combine fruit puree, fruit juice and honey until mixed. Add 1 rounded T of the pectin and stir for 3 minutes. Pour mixture into popsicle molds. If using wooden sticks, wait 5 minutes and then insert sticks. Freeze until solid (8-12 hours).
Place sandwich cookies in a food processor and plus until finely chopped. Pour out into a large bowl and stir in the butter. Pour the crumbs into a 9-inch springform baking pan with high sides. Press down on the crumbs to form an even crust. Freeze for 10 minutes. Soften the strawberry ice cream in the fridge for about 15 minutes. Pour into the crust and spread evenly. Top with 1 cup jelly and spread into an even layer. Top with sliced bananas and freeze for 30 minutes. Soften the peanut butter ice cream in the fridge for about 15 minutes. Pour over the jelly layer and spread out into an even layer. Freeze for at least 6 hours or until firm. Dollop 1 1/2 cups whipped topping over the cake and smooth out evenly. Drizzle the top with the melted and cooled peanut butter. Transfer remaining 1 1/2 cups whipped topping to a piping bag fitted with a large star tip. Pipe a decorative border around the top of the pie and sprinkle over peanuts. Top with cherries and sprinkles before slicing and serving.
Mix first 4 ingredients in small bowl for herb butter. Season butter to taste with salt and pepper. Process dried porcini mushrooms in spice grinder to fine powder. Transfer powder to plate. Sprinkle steaks with salt and pepper. Press steaks into porcini powder to coat both sides well. Melt 2 tablespoons herb butter in heavy large nonstick skillet over medium heat. Add steaks to skillet and cook to desired doneness, about 6 minutes per side for medium-rare. Transfer steaks to plates. Spoon rounded tablespoon of herb butter atop each steak and serve.
Combine jalapenos, cream cheese, onion, garlic powder and soy sauce. Place one heaping teaspoon of mixture in the center of each wonton. Use egg yolk to moisten the edges of the wonton wrappers. Fold together, and pinch to seal. Heat the oil in a frying pan to 375. Fry 5-6 rangoons at a time, for about 3 minutes each batch, until golden. Drain on paper towel. Serve while hot, dipping in your choice(s) of sauce.
place roasted red peppers on plate. place 2-3 anchovy fillets on peppers( more if desired). add desired amount of minced garlic( jarred is best). add extra virgin oil as desired. enjoy the great combination of flavors. guaranteed to come back for more!
Spray large skillet with cooking spray. Stir in vegetables, herbs and garlic powder. Stir fry 2-3 minutes or until crisp-tender. Stir in wine. Sprinkle with parsley.
Stir well with ice and strain into a large goblet over fresh crushed ice . (Or, pour everything into a mug and add hot milk). Sprinkle with nutmeg.
Combine the flour, soda, salt, oats, oleo, and sugar into a crumb-like mixture; spread 1/2 of mixture in a greased 13x9 pan. Combine the filling ingredients together, except the vanilla. Cook this mixture until thick. Cool. Now add the vanilla. Spread on crumb crust, put the other 1/2 of the oat mixture on top of the date mixture. Bake at 350°F for 45 minutes.