HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put sliced onions into the bottom of the crock pot. Place trimmed meat into crock pot. Top with minced garlic, salt, pepper, and the green chilies (if using, see variations below). Cover and cook on low 10 to 12 hours (high 5 to 6 hours), or until meat is tender and flakes easily with a fork, and onions are golden and caramelized. Please note that cook times may vary with different crock pot models. Remove beef to a cutting board or pan. At this stage you may slice meat in the traditional fashion and serve with mashed potatoes, gravy and vegetables for a traditional sit-down roast beef dinner, -or- shred the meat for sandwiches (see below). Shred meat using two forks, then use a slotted spoon to scoop out caramelized onions (and chiles, if using) and stir into the shredded beef mixture. Reserve some of the stock for au jus dipping, if desired. The remaining stock makes a great gravy (thicken with a little flour or cornstarch), or soup base, or save for another use. VARIATIONS: Italian Sandwiches: Use a 10 ounce jar of peperoncinis (undrained) and a 1-ounce packet Good Seasons Italian seasonings in place of the green chiles & seasonings; serve with a slice of provolone on French or Italian mini-rolls. Barbecue Beef Sandwiches: Substitute about 2 cups barbecue sauce for the mild green chilies; serve on buttered mini-rolls. -Or- serve meat in tacos with all the trimmings, or use for Easy Cheesy Beef Enchiladas #276142, or Big Thick Buttery Roast Beef 'n Cheddar Sammies #283972 -- the possibilities are endless. Leftovers are awesome, enjoy!
Heat the oil in a large frying pan. Add the onion and cook until just golden. Add the garlic and cook for 1 minute only, then add the spices and stir for another minute. Add the chicken strips and cook until browned (about 5 minutes). Add the stock and paste and cook for 15 - 20 minutes on a medium-low heat, remembering to add the plums/prunes for the last 5 minutes. Serve with brown rice or cous cous.
Rub beef roast with salt and pepper. In a large, heavy saucepan, heat olive oil; brown roast on all sides. Add bouillon, onion, anchovies, bay leaf, peppercorns, allspice, vinegar, and molasses. Cover and cook over low heat for 2 hours or until meat is tender. Remove meat; strain pot liquid, discarding solids and returning the liquid to the saucepan. Stir flour and cream into the liquid; cook, stirring constantly, until thickened. Serve gravy with sliced pot roast.
Preheat oven to 350 degrees F. Remove the corn from the husk. In a large, deep bowl, slice off the kernels of corn witha sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside. (I do this inside the bowl because it goes everywhere if you cut it on a board). Add the red bell pepper, jalapenos, heavy cream, salt to taste, a generous amount of pepper and butter and mix it well. Pour into a 9 by 13 inch baking dish. Bake until thoroughly warmed through, 30 - 45 minutes.
Preheat the oven to 350°. Spray a nonstick muffin tin sprayed well with nonstick spray, or line the tin with paper muffin cups and spray the cups with nonstick spray. Set aside. Put the pumpkin, water, canola oil, ground flax seed, and vanilla in a blender and process on high for at least one minute, until light in color and well-blended. Set aside. In a large mixing bowl, whisk together the whole wheat pastry flour, sugar, baking powder, baking soda, kosher salt, cinnamon, and nutmeg. Add the pumpkin mixture and mix well with a wooden spoon or large spatula until well-blended. If the mixture seems a little dry, add extra water. Fold in the chocolate chips or carob chips and nuts. Spoon the batter into the muffin tin, distributing evenly to make 12 muffins. Sprinkle the top of each muffin with sugar, if desired. Bake for 30-35 minutes, until a cake tested inserted into the center of a muffin comes out clean. Let cool for 5 minutes in the pan, then use a spatula to gently lift each muffin from the muffin tin. Finish cooling on a wire rack.
In large recloseable plastic food bag, combine all ingredients except meat. Mix well. Add meat, seal the bag and turn over several times to coat meat thoroughly. Place bag in refrigerator, turning bag occasionally 8 hours or overnight. Preheat broiler. Remove meat from marinade; reserve marinade. Place meat on broiler pan. Broil 7 to 8 inches from heat source until desired doneness. In a small saucepan, bring marinade to a boil, boil one minute. Serve marinade with the meat.
Heat olive oil in frying pan. Add onion and celery and saute for 3 minutes. Add ground beef and cook until brown. Drain, if necessary. Add peas and toss gently. In a bowl, combine the two cans of soup, worcestershire sauce, onion soup mix, pepper, milk and water. Whisk until well-mixed. (Should be the consistency of gravy.) Add soup mixture to beef mixture and stir well. Pour beef mixture into greased 13x9x2 pan. Gently spoon (or pipe) mashed potatoes over all. Sprinkle lightly with paprika. Bake at 350F for 45-60 minutes, or until potatoes are lightly browned and beef mixture is bubbly.
Adjust oven rack to highest position and preheat broiler. Whisk together 2 T oil, 4 t lime juice, garlic, paprika, sugar, salt, cumin, black pepper and cayenne pepper. Add chicken and toss to coat. Cover and let stand at room temperature 30-60 minutes. Line a rimmed baking sheet with aluminum foil and place poblanos on it, skin side up, then press them flat. Broil until skin is charred and puffed, 4-10 minutes, rotating baking sheet 180 degrees every 2 minutes. Transfer poblanos to a bowl and cover tightly with plastic wrap; let steam for 10 minutes. Rub off most of the skin from the peppers (some skin/char may be left for flavor). Slice peppers into 1/4" strips. Adjust oven racks to lowest and middle positions and turn oven on at 200°F. Heat 2 t oil in 12" nonstick skillet over high heat until wisps of smoke appear. Add onion and cook until charred and slightly soft, 3 minutes. Add garlic, thyme, and oregano, and cook until fragrant, 15-30 seconds. Add cream and stir often until cream thickens and clings to onions, 1-2 minutes. Add poblano strips, 2 t lime juice, salt, and pepper, and toss to coat. Transfer vegetables to oven-safe bowl and place on middle oven rack to keep warm. Wipe out pan with paper towel. Add remaining 1 T oil and heat over high heat until smoking. Remove chicken from marinade and wipe off excess. Add chicken and cook without moving until bottom side is well charred, about 4 minutes. Flip chicken and transfer skillet to lower oven rack. Bake until internal temperature of chicken reaches 160F, 7-10 minutes. Transfer to cutting board and let rest 5 minutes. Do not wash out skillet. Slice cooled chicken into 1/4" thick strips. Return chicken strips to pan and toss to coat with pan juices. Transfer to a bowl to serve. To serve, place a few pieces of chicken into the middle of a warmed tortilla, top with a spoonful of vegetable mixture, cilantro and cheese.
Place the rice in a wok, add 600ml water and bring to the boil, cover and cook over a very low heat for 15 minutes until the liquid has been absorbed; tip the rice into a shallow dish and leave to cool. While the rice is cooling, heat the wok then add the eggs and stir until scrambled; tip out into a bowl and set aside. Whizz the garlic, half the chilli and half the onion to a paste in a blender. Heat the oil in the wok and fry the paste for 1 minute; add the rest of the onion and chilli, plus the pepper and carrots and stir fry for 2 minutes; add the cold rice and stir fry for 3 minutes; stir in the soy sauce, spring onions and eggs and fry until piping hot. Season and stir in the coriander leaves; serve immediately.
Slice pork chops, bell pepper and onion into thin strips. Start browning the pork chops in a large skillet with 1 tbl oil for about 3 minutes over medium high heat, stirring often. Add veggies and continue to saute the three until the veggies are starting to be tender crisp and the pork is cooked. Add barbecue sauce and sautee a few more minutes until all are coated well with barbecue sauce and barbecue sauce starts to thicken slightly. Warm tortillas in a microwave. (take 2 sheets of papertowels and wet them, wring them out and place tortilla in between them and nuke for about 15 seconds.). Divide filling among warmed tortillas. Tuck in bottom and roll and tuck in sides to creat an enclosed wrapper open at one end.
Combine apples, white sugar, and lemon juice. Toss lightly. Spoon mixture into a 9 inch square baking dish coated lightly with cooking spray. Combine oatmeal, brown sugar, flour, butter, cinnamon, and salt, and stir until combined. Sprinkly oatmeal mixture over the apples. Bake at 375°F for 30 minutes or until golden brown. Serve warm, with a scoop of vanilla ice cream if desired.
Preheat oven to 375 degrees. Cut tops off peppers and remove the seeds and ribs. Cook brown and white rices. Set aside. While rice is cooking, drizzle olive oil in a pan and sautee shrimp over medium heat. When shrimp are pink, remove shrimp from the pan. Cut shrimp into bite-sized pieces. Combine rices and the spices in pan and let simmer. Add shrimp to pan. Also add tomato sauce. Cook over medium heat. Add bread crumbs and 1/2 the parmesan cheese. Stuff peppers graciously and top with the remaining parmesan cheese. Cook in casserole dish for 15-20 minutes, until the parmesan cheese is melted and bubbling.
Cook rotini per package directions to al dente. Rinse rotini with cold water and drain well. While pasta is cooking, chop green pepper, celery and onion. Mix dressing ingredients; set aside. Add chopped veggies to cooked and well-drained rotini, mix well. Add dressing and stir to mix. Add shredded cheese, stir and chill until serving time.
I bought all my ingredients except the Alpen at Wal----. Get out the mixer right now because there is no way that you can mix these ingredients well enough by hand. Put all ingredients in the bowl, mixing slowly at first until just about blended. Using a paddle or spoon, carefully fold melted chocolate chips into mix and mix and mix until well blended. Dump contents unto wax paper, topping with another piece of wax paper and press into about a 7" square. Slice into whatever size bar you like (I aim for around 21) remembering that peanut butter is extremely fattening. Refridgerate AFTER SLICING.
Preheat oven to 350 degrees. Beat cake mix with water, egg whites and oil. Add dry pudding mix and beat in a large bowl with electric mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 minutes. Spoon batter evenly into 24 paper-lined muffin tins. Bake 21-24 minutes or until wooden toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove to wire racks. Cool completely. Meanwhile, beat sugar, cream cheese, butter and lemon juice with electric mixer on low speed until well blended. Frost cupcakes.
Julienne carrots, and a hot pepper. add spinach. Saute them with garlic until the carrots are soft and the greens are completely wilted, stirring regularly. Add salt and continue stirring. Slice half an onion long and thin and add it to the mix just before taking it off heat. In a saute pan, cook a swordfish steak -- seasoned with salt pepper and healthy dose of smoked paprika and a bit of chili powder and a half lemon on each side. Let it sit on medium heat for about 8-10 minutes on each side. Once its done, deglaze the pan with a little white wine, let it reduce, and pour it over the fish and veggies.
Trim and butterfly chicken breasts. Salt and pepper to taste. At this point you can either grill the chicken breasts or cook in a medium skillet over medium-high with a small amount of olive oil. The chicken will need to cooked long enough that juices run clear. You'll prepare the mango mixture while the chicken cooks. Squeeze juice from lime into small dish and combine with vinegars. Finely chop cilantro and add to lime juice/vinegar mixture. Add the crystallized ginger and salt and set aside. Peel and dice mango into a bowl. Set aside. Remove the seeds from the jalapeno, and finally chop 1/2. Add to the mango. You can chop and use the remainder for a spicier dish. In a small skillet, heat a small amount of olive oil over medium heat. While the oil heats, mince garlic and then saute in oil for 1-2 minutes. Add the mango/jalapeno mixture to the garlic/oil and heat for 3 minutes over medium. Add the lime/vinegar/ginger to the skillet. Reduce heat to medium-low and continue to cook for 3 more minutes, stirring constantly. The mixture should thicken from the sugar in the mango. If the chicken is still not ready, keep the mixture warm over low heat. Spoon the mango mixture over the cooked chicken breast and serve.
Preheat the oven to 350F and grease a 9x5" loaf pan. Beat the ice cream, egg and extracts until very creamy and soft. Add the flours, tapioca starch, guar gum, baking soda, baking powder and salt, beating to combine. Fold in the nonpareils. Spread in the pan and smooth the top. Bake for 35-40 minutes, until a knife inserted in the centre comes out clean. Cool completely in the pan before turning out.
Combine adobo, beef, onion, pepper, garlic, jalapeno and tomato paste. Cook in large skillet over medium high heat until meat is browned. Stir in remaining ingredients. Reduce heat and simmer uncovered about 20 to 25 minutes. Serve over pasta or on its own with shredded cheese.
Heat a large frying pan on medium high heat and add olive oil. Rinse thighs with cold water and pat dry with paper towelling. Season thighs with salt and pepper. Brown chicken thighs well on all sides, about 3 minutes. Cover, reduce heat to medium and cook for approximately 25 minutes or until thights are almost cooked through, depending on size, turning once during cooking. Add shallots, and cook for 2 to 3 minutes or until they soften. Stir in balsamic vinegar and cook for 1 minute longer. Turn chicken to coat thoroughly. Serve chicken thighs with cooked rice and spoon sauce over thighs. NOTE: Although 10 year old Balsamic Vinegar is best, 6 year old also gives you a very good tasting chicken.
Combine first 5 ingredience, mix well and press into bottm and up sides of a 9" pi plate. Bake @ 400 for 12 minutes.Cool. In mixing bowl beat Cream cheese and sugar until smooth. add 3/4 cup strawberries chopped beat until only bits of strawberry remain. Spread into cool pie shell. Melt chocolate over low heat. Dips tips of remaining strawberries into chocolate and place on pi chocolate side up. Sprinkle chocolate with nuts. Chill about 2 hours and cut with sharp knife. Enjoy!
Heat oil in heavy large pot over medium heat. Add onions; saute until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally. Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.). Ladle chili into bowls. Pass red onion, cilantro and yogurt separately. Notes: I usually decrease the chili powder slightly because my DH prefers things mild. We've always skipped the red onion and cilantro, but, it sounds interesting. I'm estimating the active and passive work times.
In a large bowl, toss together the cucumbers, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally. Add tomatoes, onion, Basil and oil to cucumbers and toss to blend. Season to taste with salt and pepper. This recipe is featured in our.
Preheat oven to 350 degrees. Spray a 13 x 9 pan with cooking spray or grease it. In a large bowl combine cake mix,(reserve chocolate pouch), egg and softened butter at low speed until crumbly. Reserve 1 cup for filling. Do not wash bowl. Press remaining mixture in prepared pan. Bake for 10 minutes. Cool for 5 minutes. In a small saucepan combine water and apricots. Cook for 5 minutes until apricots are soft and most of the water is absorbed. Spread over base. In the same large bowl combine chocolate pouch, reserved cake mix crumb mixture, milk, almond extract, and egg on low speed until moistened. Beat for 2 minutes on high. Pour evenly over apricot layer. Return pan to oven for 20-25 minutes or until top springs back when touched lightly in center. Cool completely. In small saucepan, combine semi sweet morsels and butter. Cook over low heat until chocolate melts completely, stir constantly. Drizzle over bars. Chill until chocolate is set.
In a small bowl whisk eggs, sea salt, white pepper and heavy cream. In a 8-inch omelet pan melt butter over medium heat and add eggs. As eggs start to set-up gently push to center using a rubber spatula. Add bacon bits, tomatoes, spinach, garlic, parsley, chives and cook for 1-2 minutes. Flip omelet over and cook about 1-minute. Carefully remove omelet from pan by folding omelet in half. Place on a warm serving plate. Garnish plates with bacon and fresh seasonal fruit.
Preheat oven to 350 degrees Fahrenheit. Lightly grease a 13"x9" baking pan; set aside. In a food processor, blend confectioners' sugar, 2 cups flour and salt. Add butter and pulse until the mixture is crumbly. Press into baking pan and bake for 20 minutes. Remove from oven. Meanwhile beat the eggs, 2 cups sugar, 6 teaspoons flour and lemon juice until well combined. Stir in lemon rind. Pour this mixture on top of baked mixture; bake an additional 25 minutes. Cool completely and sprinkle with sifted confectioners' (powdered) sugar. Cut into squares.
Slow Cooker Directions:. Cut roast into 2 to 3 inch chunks. Combine pork, soy sauce, hot chili paste and ginger in slow cooker; mix well. Cover and cook on LOW 8 to 10 hours or until pork is fork tender. (if you're in a hurry - cook on HIGH for 4 to 5 hours though it's better done on LOW). Remove roast from cooking liquid; cool slightly. Trim and discard excess fat. Shred pork using 2 forks. Let liquid stand 5 minutes to allow fat to rise. Skim off fat. Blend water, cornstarch and sesame oil until smooth; stir into slow cooker. Cook, uncovered on HIGH until thickened. Add shredded meat to slow cooker; mix well. Cover; cook 15 to 30 minutes or until hot. Ideas to use meat filling with:. Spicy Asian Pork Bundles - place 1/4 cup pork filling into large lettuce leaves (butter lettuce works well). Wrap to enclose. Makes about 20 bundles. Moo Shu Pork - Lightly spread plum sauce over warm small flour tortillas. Spoon 1/4 cup pork filling and 1/4 cup stir-fried vegetables into flour tortillas. Wrap to enclose. Serve immediately. Makes about 20 wraps.
In a large bowl rinse the rice with cold water several times until the water runs clear and then drain well. In a large non-stick pan, melt butter at medium high heat and gently fry the onion and ginger together. Add the whole cumin seeds and fry til they just start to pop. Then add all the ground spices and cook for an additional few minutes. Add the damp rice, stir to thoroughly coat the rice grains with butter and spices and until any residual water has evaporated, then pour everything into a casserole dish with a lid. Add the whole herbs and spices to the casserole. Use a bit of the broth to rinse out the pan and pour the contents into the casserole dish. Add the rest of the broth. Bake covered at 350 deg F for 30-35 min or until the rice is tender. Fluff lightly with a fork and serve. Variation: Add 3/4-1 pound of cooked diced chicken, left-over fish chunks or other seafood to the top of the casserole dish in the last 10-15 min of cooking to warm through. Note: If you don't have any chicken broth, bring 2 cups of water to boiling with 1 chicken bouillon cube. Use vegetable stock if you want to keep this vegetarian. Use seafood broth if you're doing a fishy variation. Note: Remember how many cloves, cardamom pods, bay leaves and cinnamon sticks you used so you can fish them out before serving your dish as you don't want any unpleasant surprises.
Pre-heat oven to 375. Cut squash in half and scoop out the seeds. Brush the inside of both halves with olive oil and sprinkle with salt and pepper. Place face down in a pan with about half an inch of water and bake for 30-40 minutes You will know the squash is ready when it scrapes off looking like spaghetti -- not too soft, or it will be too mushy. Scape off the squash and empty into a bowl ( will look like a bowl of spaghetti). Mix in margarine and brown sugar -- sprinkle parmesan cheese over the top.
mix cocoa into hot water until blended. combine all wet ingredients, mix on medium until blended. add cocoa mixture, mix until well blended. in a separate bowl combine all dry ingredients, add to wet ingredients. mix until well blended (a couple of minutes). pour batter in spray treated 9x13 cake pan. bake in a preheated oven at 350 for 25 to 35 minutes.
Mix Jell with 1 cup of boiled water in a med bowl and place in freezer for 10-12 minutes till set. soften cream cheese,then mix with milnot milk and add the sugar and vanilla. mix till very smooth,Pour the Jello into the cream cheese mix and beat with mixer until well blended. Now pour mixture into Graham Cracker crust and chill for 30 minutes or longer. Serve with cool whip or favorite topping.
Place flour, almonds, margarine, sugar and eggs into a bowl and beat together with a wooden spoon until glossy (about 1 - 2 minutes), toss cherries in a little plain flour and add to mixture. Mix inches. Turn mixture into a 17.8 cm (7")greased and lined deep round cake tin. Bake in a pre-heated oven 160C/325F/Gas Mark 3 for 1 - 1/1/4 hours until top is springy to touch. Remove from tin, place on a wire rack and leave it to cool completely.
In a saucepan, combine squash, butter, coconut milk, sugar and salt and bring to a slow boil. Cook, stirring, until squash is very tender, 15 to 20 minutes. Cool to room temperature or refrigerate. Just before serving, stir in vanilla. Puree mixture in a blender or leave it chunky; serve cold or at room temperature.
Whisk the egg and buttermilk in a medium bowl. Soak chicken pieces in egg mixture while you gather remaining ingredients. Meanwhile, in another shallow bowl combine panko with paprika, garlic powder, Italian seasoning, and salt and pepper, to taste. Set a rack on a cookie sheet lined with paper towels. Heat oil in a large skillet over medium heat. Lift chicken from buttermilk, letting excess liquid drain back into the bowl, then dip into panko and turn to coat on all sides. Carefully place chicken in oil and cook until they are golden and crispy and cooked through, about for 5 minutes per side. Transfer chicken to the rack to cool. For those who want to make it healthier fry in extra virgin olive oil just enough to coat. You can also follow the recipe and place the coated nuggets on a cookie sheet and brush with the extra virgin olive oil and put in a 450' degree oven for about 10 minutes on each side. Watch them carefully as you want a golden brown, and, depending on your oven, times may vary. Lowfat buttermilk can also be used.
Heat oven to 425 degrees. In large skillet brown onion, beef, and garlic. Drain off fat. Stir in olives, pinto beans, tomato sauce, sugar, and chili powder. Cook until heated through and bubbling; continue cooking for 15 minutes. Pour meat mixture into 9-inch square baking pan; set aside. In mixing bowl stir together 1 cup cheese, cornmeal, flour, milk, egg, butter, baking powder, and salt. Spread cornbread mixture over meat mixture. Bake for 20 minutes or until a toothpick inserted in cornbread comes out clean. Remove from oven; sprinkle with 1 cup cheese.
on medium heat , melt butter in large saute pan. Add both apples and cook until soft. Stir in the rice and stir until coated and see through. Stir in apple juice and cook until absorbed. Stir in salt and 1/4 cup of milk at a time slowly until milk is absorbed and rice is creamy. Add raisnins. Top with brown sugar.