HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, black, and cayenne pepper and coat the chicken. Brown the floured chicken well in a deep skillet with about half the butter and some oil, then remove to a plate. Add enough more butter to total around 3 TBS and add 3 TBS of the seasoned flour. Do the Roux-Dance till it's very light brown, about 1 brew should do. Add the chopped onion, thyme, garlic, parsley, and Worcestershire. Add the 2 cups of liquid, stir a moment to thicken. Awww go ahead and try the Rose' grynn. Add the VERY optional bell pepper strips. Return the well browned chicken pieces and simmer over a lo flame until the chicken is tender. Check the seasoning. Serve with the chicken pieces next to, and the juice and goodies over the cooked rice.
Preheat oven to 350 deg F. Spray a 2-quart baking dish with cooking spray and set aside. Combine 4 cups milk, sugar and rice in a large saucepan; bring to a boil. Cover, reduce heat and simmer for 15 minutes, stirring occasionally. Combine cornstarch and remaining 1 tablespoon milk. Add to rice mixture, stirring constantly. Bring to a boil; cook one minute. Remove from heat. Gradually stir about 1/4 of the rice mixture into the beaten eggs; add back to the remaining rice mixture, stirring constantly. Stir in pears and vanilla. Pour mixture into prepared baking dish. Combine brown sugar and cinnamon and sprinkle over rice mixture. Bake at 350 deg F for 45 minutes or until pudding is set and top has a light crust. Refrigerate leftovers.
Boil potatoes until about done and then drain and place in the bottom of a casserole dish. Salt and pepper to taste. Mix in sour cream. Fry cabbage in butter or margarine until done. Put on top of potatoes. Brown meat with onion; put on top of cabbage. Mix soup and milk; heat and pour on top of meat. Bake at 350 degrees for 30-45 minutes or can be put in a crock pot on low for several hours.
Cook shells according to package directions; drain. Meanwhile, preheat oven to 350 degrees F. Coat 3-quart baking dish with cooking spray. Combine sauce and tomatoes with their juice; spread 1/2 cup sauce mixture in baking dish. Combine ricotta, 1 cup cheese blend, egg, Parmesan, parsley, garlic powder, salt and pepper. Spoon mixture into shells; place in baking dish. Top with remaining sauce mixture; cover with foil. Bake 45 minutes. Uncover; sprinkle with remaining 1 cup cheese blend. Bake until cheese is melted, 5 minutes. Let stand 10 minutes before serving. If desired, garnish with basil.
Peel and finely chop the onion. Peel and cut parsnips and carrots into evely sized pieces. Heat the oil in a saucepan and add the vegetables, coat with oil,and cook for a few minutes until they start to soften. Add the curry powder and cook, stirring, for a minute. Stir in the stock and milk. Season with salt and pepper. Bring to the boil then reduce heat to a gentle simmer. Cook for 15-20 minutes until vegetables are soft. Allow to cool a little, and then puree in a blender or food processor until smooth. If it's too thick for your liking add more stock. Reheat gently to serve.
Put the flour and spices into a saucepan. Gradually whisk in the milk until no lumps remain. Heat and stir until boiling and thickened, about 10 minutes. Stir in the butter until melted. Will last up to a week refridgerated, but you can use it on pizza immediately and it does not last long in my house.
Preheat oven to 350°F. CRUST: Cream together the margarine and brown sugar, then slowly mix in the flour. Press the dough into a 13x9-inch greased baking pan, patting the dough evenly across the bottom and up the sides of the pan. Bake the crust for 15 minutes. Let cool. FILLING: Mix together the pie filling and lemon zest. Set aside. TOPPING: Cream together the margarine and the brown sugar. Slowly add in the flour, oats and cinnamon until the mixture is uniform with a crumbly consistency. Spread the blueberry mixture over the baked crust. Sprinkle the Streusel mixture over the blueberry mixture. Bake at 350F for 30 minutes or until topping is crunchy and golden brown. Cool for 15 minutes. Cut into 24 Bars.
slice vegetables into match stick strips. rub vegetables with salt to drain 1/4 of its volume of water. leave to drain. mix water, vinegar and sugar and add vegetables. let it sit for at least an hour before serving.
Marinate kidney beans, zucchini, and mushrooms in vinaigrette for 20- 30 minutes. At serving time, toss mixed salad greens in a bowl with vinaigrette and arrange around edges of a large serving dish. Mound beans in center, and decorate base with groups of marinated mushrooms and zucchini interspersed with hard-boiled eggs, tomatoes, olives, anchovies, and chunks of tuna. Pour a bit more vinaigrette over all, sprinkle with chopped parsley, and serve. Cooking time is marinade time. Delicious with grilled olive-oiled French bread and a chilled rose wine.
Broil chicken until tender. Remove, reserving broth. Remove skin and ones from chicken and cut into bite sized pieces. Grate Cheese and mash Tomatoes. Combine chicken, Onions, Cheese, Garlic Salt, Chili powder and Tomatoes. Drop tortillas into boiling chicken broth until softened. Line large baking dish with softened tortillas. Add chicken mixture. Pour the 2 cans of soup over the chicken. Bake at 350 degrees for 35 minutes or until bubbly and hot.
Blend onions, ginger and scotch bonnet chilies into a paste, peel plantains and blend together with spicy paste. Add salt and flour and mix well, If mixture is too soft, add a tablespoon or two of flour; the mixture must fall off a wooden spoon slowly. Heat oil in a frying pan. Using a large wooden spoon, put mixture in the oil, one spoonful at a time. Don't overfill the frying pan as the mixture rises and spreads. Leave a space between each spoonful. Fry for 5 minutes on each side or until golden. Drain on kitchen towel and serve warm. Serve with peanuts as a snack or as a side to African Stew.
Filling: In skillet, add meat and butter. Fry on medium heat until half done and most of liquid has disappeared. Stir in remaining ingredients and continue cooking for approximately ten minutes. Remove from heat and set aside. Kibbee: Wash burghul, drain and set aside for 30 minutes. Grind lamb (or beef) and onion through fine meat grinder (if you don't have a grinder, I use a blender or food processor to puree the onions and mix well into the meat.). Add seasoning to meat and mix. Add burghul, mix well - if you have grinder, grind it all together twice. Knead meat well, using a little ice water to soften. Grease a 10x14 baking pan (9x13 is fine) with butter. Divide kibbee in half, and spread first half over bottom of pan. Dip hand in ice water frequently to help smooth out meat. Spread filling evenly over first layer. Spread second half of kibbee over filling by forming patties in palms and cover entire surface. Use ice water to smooth meat. Score kibbee with knife into diamond shapes. Run knife around edges of pan to loosen meat from the side of the pan. Make a hole in the center of kibbee with finger tip. Let rest at least one hour before baking. Heat oven to 450 degrees. Pour 2/3 cup mazola oil over top of kibbee. Bake on lowest shelf until bottom is brown, about 40 minutes. Serve with pita bread.
Cook and drain noodles as directed on package. Mix broccoli, carrots, tomatoes, bell peppers, salt, and beans. Set aside. In a separate bowl, mix ricotta, Parmigiano cheese, parsley, and egg. Set aside. In a small sauce pan, saute the garlic, then add the marinara and heat through. Heat oven to 350 degrees. Spread a thin layer of the marinara in a 9 x 13 x 2 pan. Place 3 lasagna noodles over the marinara. Carefully spread half the cheese mixture over the noodles (I use my fingers to press it into place). Spread remaining marinara over the cheese. Top with 3 more noodles. Spread half the vegetable/bean mixture over the noodles. Sprinkle with one cup of the mozzarella cheese. Top with remaining 3 noodles. Spread with remaining vegetable mixture. Sprinkle with remaining mozarella. Cover with foil and refrigerate for 24 hours. Bake, uncovered, for 35-40 minutes. Allow to stand for 10 minutes before cutting and serving.
Although quantities are close, they are only the starting point for the recipe. Whisk the mayonnaise until smooth and creamy, and set aside. Combine minimum amounts of all remaining ingredients except Tabasco, salt, and pepper, and whisk until dry ingredients are well incorporated. Stir into mayonnaise, and whisk until well combined. Allow to sit for 15 minutes, taste, and adjust seasoning with Tabasco, salt, and pepper. Taste again, and start to increase sweet relish, garlic, parsley, lemon juice, and mustard to meet your standards. I sometimes end up adding more dill relish, especially if I added too much sweet relish. Keep the amount of sweet relish low; this recipe is not supposed to be sweet, it is primarily a tart, sharp tartar sauce, as all good tartar sauces should be. If you want a sweet tartar sauce, just buy the stuff on the grocery shelf. Believe it or not, this will keep, covered, in the refrigerator for a couple months. If you want to extend the refrigerator life even longer, replace fresh onion with dried onion flakes (preferably the toasted ones), replace the fresh garlic with granulated garlic, and replace the fresh parsley with dried parsley flakes. I don't normally eat this with fish, except a little on occasion, but I love to dip the french fries that accompany the fish in the tartar sauce. My wife, who hates tartar sauce, loves this one.
Get all ingredients together before you start. Grease the 9x13-inch glass pan with butter. In a pot add the vinegar, Karo syrup, sugar, and evaporated milk. Bring it all to a boil over medium heat. Boil for 4 minutes. Remove from the heat. Stir in the peanut butter and marshmallow cream. Stir the mixture until it is smooth. Pour into the buttered pan. Let cool. Then cut with the plastic knife. Enjoy!
Combine the meat, garlic, onion and salt in a plastic bag, seal and marinate overnight. Drain meat and discard marinade. Fry the meat in hot oil in a covered frying pan with the onions, scallions and tomatoes. Add water and stir to make a sauce. Replace the cover and cook the meat for another 5 minutes. Remove the pieces of meat and grind them. Then add the ground meat back into the sauce. Blend thoroughly. Serve hot with beans and rice.
Make Butterscotch: Cook brown sugar and butter until smooth and bubbly over medium heat. Turn off heat and add heavy cream. Set aside. Then: Place cornstarch in a saucepan. Slowly add milk and egg yolks. Cook over low heat, stirring constantly until thickened. Add butterscotch. Pour into prepared pie tin, cover, and refrigerate.
In a blender, combine mango and water and blend until smooth. Pour through a strainer into ice-filled glasses. You should end up with about 1 cup of liquid. Stir in lime juice and agave. Garnish with lime and mint, and serve.
Prepare pasta according to package directions. Meanwhile heat oil in large skillet over medium heat.Add vegetables and Mrs. Dash Garlic and Herb seasoning. Cook and stir about 8 minutes. Toss together hot pasta, vegetables and lemon juice. Mix in cheese and stir.
Slice the steak against the grain at 45 degree angle into 1/4"-thick strips. In a large bowl whisk together remaining ingredients. Preheat grill to medium. Toss meat slices into the chimichurri to coat. Thread 4-5 strips (6 oz) onto each of 4 metal skewers. Fold each strip accordion-style, then spear through the center with the skewer. Spread strips down length of the skewer. Grill skewers, covered, for 3 minutes. Turn, baste with remaining chimichurri, and grill, covered, for 3 more minutes.
Season cutlets with salt and pepper. Grate 1/2 tsp lemon zest and squeeze 2 T juice from the lemon. Set aside. Heat butter and olive oil in a large frying pan over medium heat. Add the chicken and cook, turning once, until golden brown and cooked through (~2-3minutes per side). Remove chicken to serving plates, leaving drippings in the pan. Add 3 T water, lemon juice, lemon zest and capers to the pan and cook, stirring up browned bits from bottom of pan, for about 1 minute. Mash a few of the capers into the sauce with the back of a spoon. Pour the sauce over the chicken and serve.
For the herb butter, combine the butter, garlic, scallions, dill, parsley, juice juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip. To serve, spread some herb butter on a slice of bread and top it with a slice of smoked salmon.
In a medium pot, place the beans and add 3-4 cups of water over medium heat. Bring to a boil, reduce heat, cover and cook on medium to low heat for about 30-40 minutes until the beans are soft. In the meantime, in a non-stick heavy bottom pot with a tight fitting lid, heat 4 tablespoons of oil or butter and saute the chopped onions until they turn golden, add turmeric and cumin. Stir thoroughly. Add the mung beans to the onions, mix gently and cook them together for 5-7 minutes. Add the rice to the pot and enough water to cook the type and amount of rice you use. Add sea salt to taste. Bring to a boil, place a clean soft kitchen cloth between the lid and the pot to absorb the excess moisture and close the lid tightly. (I didn't do this part). Cook for 30 minutes on low heat. Serve warm on a platter with plain yogurt dibis, date syrup or Mast-O Khiar - Persian Yogurt and Cucumber Dip such as recipe#252416. Enjoy!
Combine the cocoa powder, sugar, milk, corn syrup, and butter and heat until boiling (either in a saucepan over medium heat or in a glass bowl in your microwave). Boil for 1 minute. Remove from the heat and stir in the vanilla, oats, and coconut. Spoon onto waxed paper and allow to cool.
Stir together the Instant Coffee Crystals with the boiling water until dissolved. Stir in the butterscotch topping and rum extract to mix well. Top with the whipped topping. Serve immediately.
peel the sweet potatoes and cut them into pieces. Boil in salted for about 15-20 minutes, until soft. Drain and mash with a fork. Add butter, salt and pepper, ginger and cinnamon, (and cayenne and/or brown sugar if desired) and beat well. Add the drained raisins.
Cut carrots into coins and cook until tender-crisp. Drain& cool. Place in lg. bowl. Add onions& green pepper to carrots. Combine all other ingredients and blend thoroughly,pour over carrot mixture,stir to combine and refrigerate, preferably overnight.
Heat peanut oil in a large saucepan and fry the onions and chilies, stirring occasionally, over medium heat until onions are soft and start to color, about 4 or 5 minutes. Add the garlic and ginger and fry for 1 minute, stirring, then add all the ground spices, the lemon grass and trasi and fry for a further minute, stirring constantly. Add the diced beef and fry, stirring for 3 or 4 minutes or until the beef changes color. Add stock and coconut milk, salt and daun salam and bring slowly to a boil, stirring occasionally. Add potatoes and simmer 10 minutes, uncovered, then add beans and simmer 5 minutes. At no stage must the sayur be covered. Add cabbage, return to a boil, then add soaked and drained vermicelli and simmer 2 or 3 minutes. Turn off heat, add lemon juice to taste an serve immediately.
Brown beef with water in large pan. In small mixing bowl mix whisk together flour, pepper, Splenda. Add Frozen Green Beans to the beef and bring to a boil (beans will add more liquid)to the mix. Dump and stir dry mix into a pool of soft boiling liquid - push beef and beans aside in pan to create pool of liquid - Mix in sour cream. Sprink cheeses over the top and place in over for 10 min at 450. Serve over toast tips, or egg noodles.
With electric mixer cream butter till light and fluffy. Add mints; mix well. Add flour; blend well at low speed. Cover and chill for 1 hour. On waxed paper, pat chilled dough to a 9-inch square. Sprinkle dough with sugar. Cut into 1-1/2" squares. Place on ungreased cookie sheet. Using small cookie cuter or floured thimble, lightly press a design on the surface of each cookie. Bake at 325 for 15-18 minutes, or until pale golden brown. Do not overbake. Cool on cookie sheet 3 minutes before transferring to cooling rack. Store tightly covered.
Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems. Chop garlic and mushrooms and set aside. Combine beans, olives and vinegar and set aside. Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil. Add the garlic and mushrooms and saute over low heat for 1 minute, adding small amount of water if needed to prevent sticking. Add as much kale as will fit in the pan and small amount of water if needed. Cover and cook until wilted and soft. Continue adding kale, stirring frequently, until it is all in the pan, adding water as needed to prevent sticking. Add bean mixture and heat through.
Cut the stem and the root from the onions and leave whole. Place the whole onions, butter and broth in a slow cooker set on low and cook until the onions are deep golden brown and very soft, 12 to 24 hours. Different slow cookers will take different amounts of time. When done allow to cool before you store them or use them right away.
Toss the potatoes, zucchini, and salt in a medium bowl; let stand 10 minutes. Squeeze out the liquid and discsard. Stir the egg, scallions, flour, tarragon, and pepper into the potato mixture. Heat 1/4 teaspoon of the oil in a large nonstick skillet over medium heat. Drop the potato mixture, 2 tablespoons at a time, into mounds and flatten with a spatula. Cook until the bottoms are lightl browned, about 6 minutes. Turn the pancakes over, add 1/4 teaspoon of the oil, and cook about 6 minutes. Repeat with the remaining mixture to make 8 pancakes. Serve with the sour cream.
Preheat the oven as directed on the ham package and follow the instructions for baking the ham. Remove the ham from the oven about 30 minutes before the end of the warming time. Decoratively arrange the pineapple slices on top of the ham, securing the with whole cloves, if using, or toothpicks. Place a cherry in the center of each pineapple and secure with a clove or toothpick. In a small bowl, combine the brown sugar, mustard and just enough of the reserved pineapple juice to make a thick glaze. Spoon the glaze over the ham and bake for the remaining 30 minutes. Remove the ham from the oven, transfer to a cutting board and carve.
Combine all ingredients. Mix can be stored for later use. I store mine in the fridge. To prepare one serving, simply place 1/4 cup of the mix in a very tall, microwavable bowl, or use a saucepan on the stovetop. Add 1/2 cup of water (you may substitute part of the water for sugar-free syrup, in any flavour desired). Bring to a boil, stirring, and continue to boil and stir for at least two minutes, to thicken.
Heat a large Dutch oven over medium high heat. Season shanks all over with the Bayou Blast (see NOTE) and brown in Dutch oven about 3 to 4 minutes per side (if using a pressure cooker, you can use a large skillet for the next couple of steps); remove to a plate. Add onion, celery, carrots, and mushrooms to Dutch oven (or skillet) and cook, stirring occasionally, until vegetables are soft and begin to caramelize, about 10 minutes. Add garlic, bay leaves, thyme, and rosemary; cook 2 minutes. Add red wine and stir well, scraping the bottom of the pan to loosen any bits that have stuck (if using the pressure cooker, pour everything in the skillet into the pressure cooker at this time). Add tomato paste, crushed tomatoes, beef stock, basil, parsley, crushed red pepper flakes, salt and pepper; stir well to combine. Return shanks, and any accumulated juices, to the Dutch oven or pressure cooker; cover and bring to a boil. Lower heat to a simmer and cook for 5 hours in the Dutch oven, stirring occasionally (1 1/2 hours in the pressure cooker). Taste and adjust seasonings and serve. NOTE: Emeril gives this recipe for his creole Essence: 2 1/2 tablespoons paprika, 2 tablespoons salt, 2 tablespoons garlic powder, 1 tablespoon black pepper, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon dried leaf oregano, 1 tablespoon dried thyme (Bayou Blast lists the following ingredients: salt, paprika, garlic powder, cayenne pepper, ground black pepper, mustard powder, fresh lemon peel, and other spices).
Hard Boil the eggs and soak in cold water immediately until cool enough to peel. If brining, put peeled eggs into a container and cover with brine for an hour or longer. I use a zip lock bag with the air sucked out to minimize the amount of liquid needed to surround the eggs. Place in smoker away from any heat source, best to keep the temp as low as possible. Remove after 3 hours or when they are slightly brown. Keeping them in longer will impart a stronger smoke flavor but the eggs will also dry out. You will need to experiment with timing to get your preferred flavor.
Arrange sponge cake on serving dish. Remove lid from lemon curd jar and heat in microwave 30 seconds on high to warm and loosen. Fill cakes with curd sauce. Top curd sauce with berries, 1 pretty dollop of whipped cream and a sprinkling of lemon zest.
1. Cook pasta in salted boiling water. 2. Meanwhile, heat oil in a casserole and add garlic, lightly brown, add capers and continue to saute for a minute. 3. Add tomatoes and basil. 4. Season with salt and pepper and oregano.
Cream together the sugar and shortening. Add eggs, sour cream, vanilla, flour baking soda and salt. Beat till smooth. In a separate bowl, mix together the sugar, cinnamon and nuts. Grease a tube of bundt pan. Pour 1/2 of the cake batter into the pan. Add 1/2 of the sugar/cinnamon/nut mixture. Add 'all' of the apples. Add remaining batter. Add remainder of the filling. Bake at 350 degrees for 1 hour.
Combine the sugar, butter and milk in large saucepan. Let boil stirring frequently at medium heat until soft ball stage. Add chocolate chips. Remove from heat. Stir until chips dissolve. Add marshmallows, walnuts and vanilla. Stir well. Pour into 9 x 13 pan. Put in refrigerator to cool. Cut when hard.
Melt butter then add flour, salt and pepper. Blend well. Slowly add stock. Bring to a boil and boil 2 minutes. Add cream.
Spray skillet with cooking spray. Heat to medium to medium high heat. Lay one tortilla down and spread about 1/4 to 1/2 cup of cheese on whole tortilla. On one half, scatter about 1/4 to 1/3 cup of shredded turkey (more or less according to your preference--just don't use too much or your quesadilla will be really stuffed!). Sprinkle about 1/4 or less cup of stuffing over the turkey. Drizzle gravy over the turkey and stuffing. Fold the tortilla in half once the cheese starts to melt. Turn the tortilla over once it starts getting browned. Continue cooking until the other side is browned. Cut into wedges and serve with cranberry sauce and or gravy on the side.
Oil a 9-by 13-inch baking dish. In a large skillet, heat remaining oil over medium heat; add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add broccoli rabe and increase heat to medium-high. Cook, stirring occasionally, for 2 minutes. Add. 1/2 teaspoon salt and 1/4 cup water. Reduce heat to medium, cover, and cook until broccoli rabe is very tender, about 3 minutes longer. (If mixture looks watery when rabe is done, let simmer uncovered for a minute to dry it out.) Transfer to a bowl and stir in roasted pepper and olives. Make a custard by whisking together eggs, half-and-half or milk, remaining 1/2 teaspoon salt and the black pepper. Spread corn-bread cubes in prepared dish. Scatter vegetable mixture over corn bread. Dot with dollops of ricotta. Pour custard evenly over corn bread. Sprinkle with Gruyere. Cover baking dish tightly with plastic wrap and refrigerate at least 4 hours or overnight. When ready to bake strata, remove it from refrigerator and let rest at room temperature while oven preheats to 350 degrees. Bake until firm and golden on top, about 45 to 55 minutes. Cool at least 20 minutes before serving. Serve hot or warm.