HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in large skillet. Brown chicken. Add celery, onion, pepper, sausage and garlic. Cook until veggies are tender crisp. Stir in tomatoes, chicken broth, 1/2 cup of water and Old Bay Seasoning. Bring to boil. Add rice and reduce heat. Simmer 5 minutes. Cover and remove from heat. Let stand until rice is tender and liquid is absorbed (about 30-35 minutes) Season with salt and pepper to taste (if desired).
Heat oven to 400 degrees. Spray 2-qt. casserole with cooking spray. Cook beef and onion in 12-in. skillet over med. heat stirring occasionally until brown; drain. Stir in tomatoes, corn, olives, raisins, cumin and cinnamon. Spoon into casserole. Prepare corn bread as directed on pouch, using milk, margarine and egg; stir chilies and 1/2 of cheese into batter. Spread over beef mixture. Bake uncovered 12 minute Sprinkle with remaining cheese. bake 5-7 minute or until corn bread is golden brown. 6 servings.
Use a skillet that is large enough to arrange pork chops in a single layer. Heat large skillet over medium high heat. Add 2 tablespoons olive oil to coat bottom of hot skillet. Use paper towel to pat pork chops dry, season with salt and pepper, and arrange in hot skillet in single layer. Cook until brown on first side, flip and brown on second side. Remove pork chops to a plate. Add remaining tablespoon of oil to skillet, add onions and mushrooms. As liquid is released, use spatula to loosen browned bits from bottom of pan. Stir occasionally until onions & mushrooms are soft. Sprinkle flour, garlic, and oregano over onion/mushroom mixture, stir and continue to cook for 1 minute. Stir in chicken broth, thyme, and bay leaf. Add browned pork chops back in along with any drippings. Bring to boil, reduce heat to low, and simmer 30-40 minute until pork is tender (a paring knife can be easily inserted with little resistence). Remove pork chops to platter and cover with foil. If sauce in skillet is too thin, increase heat to medium-high and cook uncovered, stirring frequently, until sauce thickens into gravy consistency, 5-10 minute If sauce is too thick, stir in additional chicken broth or water. Remove bay leaf and stir in parsley. Add salt to taste, if needed. Spoon gravy over pork chops. Extra gravy may be served in a bowl on the side. (Recipe makes almost 3 cups gravy.). Serve with egg noodles or mashed potatoes.
Bring water and salt to a boil, add grits. Cover and cook on low for 15-20 minute or until grits are done. Add Corn, Feta cheese, Butter, Salt and Pepper. Stir until blended. Serve. Can top with Parmesan cheese.
Soak poppy seeds overnight in water. Drain well. Grind poppy seeds (I use a meat grinder but a coffee or spice grinder I hear works well. You know the poppy seeds are ground when they become a bit sticky and slightly milky in color. To get this started in a meat grinder add 1 or 2 soda crackers when you start and it helps to start the process, otherwise, you have to run it thru around 4 times). Then, add the other ingredients and cook on a double boiler for 15 mins or until thickens, stirring constantly. Can be done the night before and refridgerated. Combine yeast, sugar, and warm water and let stand 10 mins to 'proof' (which is to show the yeast is active). Scald milk then add butter and let melt. Add milk mix to yeast mix. Beat together eggs, vanilla, and salt. Add to milk and yeast mix. Add flour and knead until smooth. Let rise, knead, let rise again until double in bulk. Roll out dough approx 1/4 inch thick and cut into circles approx 3 inches in diameter. Spoon small amount of filling into circle of dough and pinch edges together well. (if it's not sealed well it will break open in the oil). Let rise 10 mins more, then deep fry in oil or lard until golden brown. Can be eaten plain, after dusted with powdered sugar, or dipped in white sugar or doughnut glaze. Tip: to keep doughnuts from flipping over when cooking the second side because of a big air bubble formed from rising yeast, cook the first side lightly first, then the second till done, and then finish the first side before taking out of oil.
Preheat oven to 425°F Lay 2 Naans on a baking tray. Spread 2 tablespoons Tzatziki dip right up to the edges of each bread. Top each naan with 1/4 cup Mozzarella cheese, 1/2 of the red pepper strips and chicken. Drizzle each pizza lightly with olive oil, 2 more tablespoons finely shredded Mozzarella cheese, salt and pepper. Bake 8 minutes. Garnish with thinly sliced green onions.
Spear some of the pieces with a few cloves. In a 1-quart saucepan, simmer for 15 minutes or until mangos are tender. Cool and serve in compote dishes.
Heat the oil in a skillet. On a high heat, quickly fry the ham or prosciutto until starting to brown, keep stirring it continuously to stop it from burning. Turn down to a low heat or if cooking on an electric hob turn it off, pour in 250 ml of cream. Add the cayenne pepper and stir in the parmesan. If the sauce seems really thick add some more cream, the pasta shouldn't be dry, but neither should it swim in sauce. Stir in the pasta and serve straight away.
Heat oven to 325 degrees F. Combine rub ingredients; (all ingredients following the roast listed, minus the oil) and reserve 2 Tbs. for potatoes. Press remaining rub onto the beef. Use beef round tip roast. Place roast on rack in a shallow roasting pan. Insert oven proof meat thermometer so tip is centered in thickest part of the beef, not resting in fat. (Do not overcook.). Meanwhile, mix reserved rub and oil and toss with potatoes. Roast Potatoes in a greased baking pan, covered for 1 hour. After 1 hour stir potatoes and leave pan uncovered and cook for another 10 to 15 minutes or until the potatoes are tender. Put the potatoes in the oven during the last hour before roast should be done. I figure in resting time for roast or you can keep the potatoes warm in your convection oven which is what I do, cover back on. Remove the roast when the meat thermometer registers 140 degrees for medium rare; 155 degrees for medium. Let stand for 15 minutes and then carve the roast. Season with salt to your taste. Important - Let the roast stand and rest before cutting or it for 15 minutes or it won't cut nicely! Serve with potatoes.
Heat up 3 tablespoons of olive oil to a saucepan. Add the pasta and saute until pasta turns a light golden brown, about 1 to 2 minutes. Turn off the heat and remove any excess oil by using a metal strainer. Set pasta aside allowing to cool down. Add tomatoes, garlic clove and a quart of an onion to a blender with enough water to start blending. For this recipe we will only be using about half of the puree mixture. Turn heat back up and slowly add in the puree mixture, mixing evenly with the pasta. Add 3 cups of water. Add Mi Arroz seasoning and tomato bouillon. You can substitute Mi Arroz with salt and garlic powder. Once your soup boils, taste the tomato broth: season with more salt, if necessary. Cover saucepan and reduce heat to low. Let soup simmer until all liquid has been absorbed, about 15 to 20 minutes. Your Ready to Serve and Enjoy.
If using a vegetable peeler or cocktail zester blanch lemon and lime peel for 30 seconds and then shock in cold water. Dry in a salad spinner. If using a rasp zester, combine all of the ingredients-- juice, zest, vinegar, shallots, sugar, oil and red pepper. If using within a few hours keep covered at room temperature, otherwise refrigerate up to 5 days. Bring to room temperature before using.
Sift together sugar, flour, and salt. Stir in the egg yolks. Beat in the milk, lemon rind and juice, and butter; fold in the egg whites. Pour into greased 8-inch pie plate or 1-quart baking dish. Set pie plate or baking dish in pan of hot water (about half way up the side of pie plate) and bake at 350°F for 30 to 40 minutes. Serve cold.
Mix 1 tbs. cornstarch & 1 tbs. soy sauce. Dip chops into mixture and brown on both sides. About 4 minute each side or until cooked through (cook time will depend on the thickness of your chops). Remove and keep warm. Drain peaches, reserving liquid. Mix peach syrup with 1 tbs. cornstarch, 1 tbs. soy sauce, vinegar and mustard. Add sauce to skillet and cook until thickened. Add diced peaches and serve warm over pork chops.
Mash bananas in a small bowl and add lemon juice. Cream shortening, butter, sugar, and eggs; add bananas, buttermilk; add vanilla. Sift flour, baking soda and salt together in separate bowl then add to cream mixture. Fold in optional nuts. Chill dough for one hour. Using an ice cream scoop, scoop 12 cookies onto a parchment lined baking sheet. Bake at 375 for 10-11 minutes. Cool completely on a cookie rack before frosting. Refrigerate frosted cookies. Frost with Cream Cheese Frosting: 1 lb. powdered sugar. 8 oz. cream cheese (softened). 1/2 cup butter (softened). 1 teaspoons vanilla.
Cream butter and sugar until fluffy in a large bowl. Beat in the eggs and vanilla. In a separate bowl, combine flour, oats, baking soda and salt, stir to combine. Add dry ingredients to the creamed mixture stirring by hand until well blended. Add chocolate chips, raisins and walnuts, stir to combine. On a greased sheet, drop 1 1/2 - 2" apart. Flatten cookie with the bottom of a floured glass. Bake at 300F for 15-18 minutes. Cool one minute on baking sheet, then transfer to cooling rack.
Mix it all up! Alter amounts of ingredients to personal taste. Dip your lightly steamed (crisp is key) asparagus. Grind up leftovers for your baby (mine loves this veggie with or without sauce!).
Saute onions, bell peppers, celery, and garlic in butter over medium heat in a large stock pot or dutch oven until soft. Add rosemary, marjoram, thyme, pepper and chicken. Saute 3-5 minutes until flavors marry, stirring occasionally. Add tomato soup, chicken boullion, and water. Bring to boil. Cover and reduce heat to medium low. Simmer for at least 20 minutes, stirring occasionally. (The longer it simmers the better, sometimes I'll let it go all day!). You can either add the uncooked noodles 30 minutes or so before serving or I just boil them in another pot and disperse into individual bowls! I often make this soup with rice instead of noodles, too.
Pour hot water (around 195 F) in a 8 Oz glass. Add a teaspoon (2.5 grams) of MateFit Metabolic Boost into the teabag that comes with your purchase. Let it steep in hot water for 4-5 minutes (If you want to make it stronger and more effective, steep it up to 5-7 minutes). Drink it when you feel comfortable with the temperature. Recommend you add lemon and honey to make it sweeter.
Bring the stock to a boil with the green onion and pepper. Add the rice; turn down to a simmer and cover; cook for 20 minutes. NOTE: If you want drier rice, remove the cover at 20 minutes and heat just a minute or so longer. VARIATIONS: Rice made with fish stock can be served with fish, beef-stock rich with beef. If you begin adding more vegetables, you will end up with a jambalaya instead of a side course of Country Rice.
In large pot with lid, heat oil over medium heat. Saute onion and chiles for 5 minutes, stirring occasionally. Add 4 cups broth and all of barley. Bring to a boil. Reduce heat, cover and simmer for 30 minutes. Stir in remaining broth, hominy, salsa and cumin. Cook for 20 minutes longer. Ladle soup into bowls and top with shredded cheese, if desired.
Put yogurt, tahini, cilantro, vinegar, garlic, salt, pepper and cayenne in medium bowl and stir with wooden spoon until blended. Spread mixture on small serving platter. Decorate with tomato and drizzle with olive oil before serving with assorted veggies and/or pita bread.
In a large bowl, mix together oil, vinegar, soy sauce, parsley, scallions, salt and pepper. Add mushrooms and steak and toss to coat. Cover and marinate at room temperature for 30 minutes. When ready to serve, add salad greens and toss evenly.
On low speed, cream the butter, sugar and salt (about 2 minutes). Add the buttermilk, one tablespoon at a time. Add the vanilla (or other flavor extract). . Increase speed to high, and whip for three minutes.
Place bacon in a large, deep skillet. Saute over medium-high heat until cooked through and evenly brown. Drain, let cool and crumble. In a large bowl, toss the broccoli florets, bacon, green onions,raisins,and peanuts together. In a small bowl, whisk the vinegar, sugar and mayonnaise together. Pour half of the dressing over the broccoli mixture and refrigerate. Let marinate overnight. Just before serving, top with remaining dressing.
Place the corn into a 13 x 9-inch dish or use a dish large enough to hold the corn and milk. Pour the milk over the corn. Allow to sit for minimum 1 hour or even longer turning the cobs in the milk frequently (if you are leaving the corn in the milk longer you will need to refrigerate). Drain the cobs well on paper towels or clean tea towels (do not rinse the cobs in water). Brush each cob generously with soft butter, the season with salt and pepper. Wrap each cob tightly in a piece of foil. Grill or about 30 minutes on medium-high turning occasionally.
Preheat the oven to 350*F. Butter a 8"x*"x2" glass baking dish. Blend buttermilk, 1/2 cup sugar, egg yolks, lemon juice, orange juice if using, flour, butter, and salt in blender until smooth. Move the buttermilk mixture to a medium bowl. Using an electric mixer, beat the egg whites in a large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff but not dry. Gently fold buttermilk mixture into whites in 3 additions(batter will be runny). Pour the batter into the prepared glass dish. Put dish in a roasting pan. Pour enough hot water into roasting pan to come halfway up the sides of the dish. Bake until entire top is evenly browned and the cake moves slightly in center but feels slightly springy to touch, about 45 minutes. Remove dish from roasting pan. Cool cake completely in baking dish on rack. Refrigerate until cold, at least 3 hours and up to 6 hours. Spoon the pudding cake out into shallow bowls. Pour cream around cake. Top with berries and serve. Enjoy!
Put chopped onion and garlic on bottom of crock-pot and place chicken on top. Add seasonings and vegetables. Fill crock-pot to top with water. Put on lid and cook on low for 11-12 hours.
Cream the butter and sugars. Add eggs one at a time. Add vanilla. Continue to cream while you combine all the dry ingredients, minus the Wheaties and chocolate chips. Run a whisk through to incorporate everything. Slowly add flour mixture to wet ingredients. Using a wooden spoon and some elbow grease, pour in the Wheaties and chocolate chips and combine. Drop onto lightly buttered (that's what Grandma did!) cookie sheet. Bake at 350°F for approximately 8 minutes or until very light brown. DO NOT OVER BAKE.
Sprinkle walnuts on bottom of a greased 9x9 inch pan. Combine sugar and butter in a saucepan. Bring to a boil and boil for 7 minutes, stirring constantly. Spread over nuts. Sprinkle chips on top of hot sugar mix and nuts. Spread melted chips with a knife to cover the top. Refrigerate to set. Cut into pieces. It will crack apart as well.
In a large skillet or wok, brown ground beef and set aside to drain on paper towels. Fry bacon, drain on paper towels and reserve 2 Tbsp of the bacon fat. Heat the bacon grease over medium heat. Add chopped onions and garlic and cook for 3-4 minutes or until onions are soft. Add 2 - 4 tbls. soy sauce. Add carrots and cook for 2-3 minutes. Add cabbage & red bell pepper. Stir-fry on medium-high heat for 5-6 minutes or until vegetables are crisp tender. (We like ours crisp so you may want to cook longer). Prepare Ramen noodles as directed on package, drain, and toss with a little olive oil to keep them from sticking together (do not add the seasoning packets). Add ground beef, bacon and crushed red pepper flakes (if using) to the vegetable mixture and cook at medium heat for 2-3 minutes, or until meat is heated through. Add bean sprouts and Ramen noodles to meat and vegetable mixture and stir fry 2-3 minutes, stirring frequently. Serve with extra soy sauce to taste.
Cook noodles according to package directions; drain. Combine ham, cheese,green pepper,soup, milk, horseradish, mustard and pepper in a large bowl. Stir in noodles. Turn into a greased 1 1/2 quart casserole dish. Sprinkle with dry bread crumbs and drizzle with melted butter or margarine. Bake in 325°F oven for 30 minutes.
In a mixing bowl combine bread crumbs, chopped apple, chopped onion, parsley, salt and pepper. Add milk and egg; mix well. Cut each slice of bacon in half crosswise. Shape crumb mixture into balls, using one rounded teaspoon for each. Wrap each ball in half of bacon slice; secure with a metal or wooden pick. Place bacon wraps on a wire rack set in a baking pan. Bake in a 375 deg. F oven for 30 to 35 minutes or till bacon is brown. Serve immediately.
Melt butter and stir in four, salt and nutmeg. Drain broth from mushrooms and add milk to broth to make 1-1/4 cups. Add to flour mixture and cook, stirring until thickened. Add mushrooms and heat through. Blend in sour cream. Arrange warm asparagus spears on toast. Top with sauce and garnish with pimento.
Cut ribs into easy to handle pieces and trim off extra fat. Place in a shallow glass or ceramic baking dish. Combine all other ingredients and pour over ribs. Turn ribs until all sides are coated, cover with plastic wrap and refrigerate overnight. Turn several times during the marinating period to fully coat all sides of ribs. Preheat oven to 375 degrees. Turn ribs in sauce one more time and place, uncovered, in the oven for 1 hour and 15 minutes. Every half hour or so, turn ribs over so that all sides are fully coated. Cook ribs until nearly all the sauce is gone. The ribs will look quite dark. Do not make the mistake of thinking they are overcooked. They are supposed to look like that!
Rub tongue with salt to remove slime. Soak in boiling water for 2 minutes. Peel outer whitish skin. Rinse in running water. Slice tongue diagonally into small pieces and put into pressure cooker with soy sauce, vinegar, cherry wine, brown sugar, onion, peppercorn, laurel leaves, and garlic. Pressure cook for 10 minutes. Then remove ox tongue. Fry ox tongue in oil till reddish brown. Add marinade and simmer for 15 minutes with tomato sauce.
Combine all together in a blender and process until smooth. Store in fridge for up to 1 week or can be frozen.
Combine pumpkin, spice, and milk in a mixing bowl. Mix until smooth. Add pudding mix and beat for 1-2 minutes. Fold in whipped topping. Chill well before serving.
Mix first four ingredients. Add the eggs and pineapple, stir until blended. Bake in a casserole dish at 375°F for 45 minutes, until golden brown.
Heat grill. Grease with non stick spray. In double boiler add chocolate and melt on low heat. Stir until completely melted. Add mayo. Stir to combine. Add beer. Stir to combine. Add all other ingredients, except cherries. Stir and heat for approximately 3-5 minutes Sauce should be semi thick. Take 1/2 of the sauce and brush both sides of steak. Grill for 4-5 minutes on both sides. Let rest for 5 mins before slicing. Add chopped cherries to remaining sauce. Stir. Serve with sliced meat.
Need a larger batch? See final step below. :). While our original uses raspberry vodka, substitutes such as pomegranate or watermelon vodka would work. There are many flavored vodkas so create your own version of the Beach Balls Cocktail! How about marshmallow vodka -- Sticky Beach Balls, anyone?. You could shake, stir, or go frozen then add the Spiked Melon Balls (2 per serving!). Freeze some grapes and use as ice cubes. The grapes will slowly thaw then absorb some of the alcohol. Since the mixture should already be chilled, the grapes are excellent substitutes for ice (no watering down). Simple enough and the grapes, like the Spiked Melon Balls, will be fun to eat! Fruit with a Punch! You can add a splash of Grenadine for sweetness and color. Just need sweetness? -- make some simple sugar (1 part water to 1 part sugar then boil/stir until syrup) and pour amount desired. Keep simple sugar in the fridge to use again. If using ice, make sure the cubes are large. To make the Spiked Melon Balls, select your favorite melon (watermelon, honeydew, cantaloupe -- ) then use the melon baller to create balls. Add balls to bowl and pour in Everclear until it covers about 1/2 of the fruit. If too much Everclear is used, you will drain and waste because the fruit can only absorb so much. Prepare the Spiked Balls the day before consumption or at least 4 hours in advance. Turn a few times to ensure even infusion of the Everclear. Friendly reminder -- Everclear is powerful stuff, 190 proof (95% alcohol by volume!) to be exact though some bottles are sold as 151 proof (75.5% alcohol by volume). Either version is stout to say the least! While it complements this drink recipe, we don't recommend friends toss back a bunch as a snack! As a comparison, the average vodka is 80 proof or 40% alcohol by volume. Batch serving of Fuzzy Beach Balls aka: Bunch o' Fuzzy Beach Balls (serves 20 +/-): one 750 ml bottle of Coconut Rum, 1. L of Raspberry Vodka, 46 ounces of Pineapple Juice, 46 ounces of Orange Juice, 46 Spiked Balls, and 1 bottle of Grenadine (optional, splash in each cup as desired).
Brown ground beef. While it is cooking, rinse & drain the beans. Drain the ground beef. Put the beef back in the skillet and add soup mix, black beans, and salsa. Simmer about 5 minute until heated through. Arrange the chips on a serving platter. Spread the beef mixture over the chips and sprinkle with cheese. Add whatever additional toppings you want.
Cream shortening and sugar. Add eggs and vanilla. Combine dry ingredients and add to mixture. Stir in apples. Spoon into greased 11 x 13 pan. Bake at 350 for 45-50 minutes or until the toothpick comes out clean.
Put the liver, anchovies, suet & onion through a meat chopper at least 3 times or use a food processor. The mixture should be quite fine in the texture. Mix in the flour, cream, eggs, salt, pepper & allspice. Spoon the mixture into a buttered loaf pan. Put it in a pan of water and bake in a 350F oven for an hour. If the pate is browning too quickly place a piece of foil loosely over it. To serve, unmold the pate. Serve with fried mushrooms, bacon bits, and [b][Danish White Cucumber Pickles][/recipe] and Danish rye bread.
- Julienne all of the vegetable. - bring water to boil . add soy sauce and a bit of sugar in it. - boil seafood and vegetables one at a time. - half boil chinese cabbage when it turn bright green. then take it out. - wrap all meat and vegetable in a chinese cabbage, pepper it season. -serve with sweet and sour sauce or sukiyaki sauce.
Prepare gravy mixes are directed in medium saucepan. In a medium skillet, brown sausage and crumble while cooking. Remove sausage with slotted spoon and set aside. Pour fat into a bowl and return 2 tablespoons to skillet. Add 2 tablespoons to the gravy and stir in if you like extra sausage flavor. Saute peppers, onions, mushrooms in fat until tender. Stir in garlic, black pepper and cooked sausage. Separate mixture into 4 corners of the pan. Turn off burner and cover skillet with lid to keep warm. To prepare eggs whisk 2 eggs at a time. Cook each set in a omelet pan sprayed with Pam to form a crepe like omelet. You should be 4 crepe-omelets. Heat tortillas as directed on package to make pliable. Assembly: Place one omelet on each tortilla. Spread sausage mixture down the center of each tortilla on the eggs. Sprinkle each with cheddar/jack cheese. Roll into burritos and place one on each plate seam side down. Cover with gravy and serve. Note: To serve buffet style: Place burritos in a casserole dish and sprinkle cheese on top instead of inside. Keep warm in oven until service. Serve gravy along side.
Add cake mix, peanut butter, and brown sugar to a mixing bowl. Beat on low speed until crumbly. Set aside 1/2 cup crumb mixture. Add water, eggs, and oil to remaining crumb mixture; beat on low speed until moistened. Beat on high speed for 2 minutes. Add in 1/4 cup each of the chocolate chips and peanut butter chips; stir to combine. Pour batter into a greased 13 x 9 inch baking dish. Mix together the peanuts, reserved crumb mixture, and remaining chips; sprinkle evenly over the batter. Bake at 350 degrees for 40-45 minutes or until a pick comes out clean. Cool completely.