HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion in oil until soft. Add chilies and corn. Stir for 1-2 minutes. Add taco seasoning and black beans. Add a salsa and heat through. I like to mash slightly before serving. Serve with taco shells, burrito wraps or with tortilla chips as a dip.
Mix cream cheese and sugar until blended. Stir in the Cool Whip. Spread in bottom of graham pie crust. Refrigerate. Mix Jello, pudding and water in a pan until smooth. Cook over medium heat, stirring constantly, until mixture just comes to a boil. Remove from heat and cool 5 minutes. Stir in fruit. Spoon over cream cheese layer. Refrigerate 4 hours, or until set. Garnish with additional Cool Whip.
Combine basil and ginger. Coat the salmon fillets with basil/ginger mixture on both sides and refrigerate for at least 4 hours or overnight. When ready to cook for serving, combine the soy sauce, orange liqueur, orange rind, and shallot in a bowl; set aside. Heat olive oil in a skillet over medium-high heat. Combine the black pepper and sugars in a shallow dish. Press one side of the salmon fillets into the mixture, then saute the fillet, sugar-side-down, to caramelize the sugars, for about 2 to 3 minutes. Then quickly pour the soy mixture into the pan before the sugar burns, stirring to dissolve any caramelized bits floating around the pan. Turn the fillets over and lower the heat to medium; cover the pan and cook for 5 to 8 minutes longer, until fillets are cooked through (they will be dark pink in the middle). Remove fillets from skillet and place on serving platter; melt the butter in the pan then add the Marsala, stirring the bottom with a wooden spatula, and simmer for 3 minutes to deglaze the pan, then pour over the fillets. Decorate with orange slices, serve, and enjoy! Adapted from a recipe posted to Gail's Recipe Swap by PegW.
Preheat oven to 350°. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper. Place flour in a shallow bowl. Combine mustard and egg in a shallow dish. Combine breadcrumbs, cheese, parsley, chives, and garlic in a shallow dish. Dredge 1 chicken breast half in flour, turning to coat; shake off excess flour. Dip in egg mixture; dredge in breadcrumb mixture. Repeat procedure with remaining chicken, flour, egg mixture, and breadcrumb mixture. Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken; saute 2 1/2 minutes or until browned. Remove from heat. Turn chicken over; place pan in oven. Bake at 350° for 10 minutes or until chicken is done. Serve with lemon wedges, if desired.
In a cocktail shaker, muddle 8 of the basil leaves with 2 tbls of the simple syrup (simple syrup is equal parts of water and sugar, heated until sugar disolves then chilled). Add 5 oz of the vodka, half of the lemon juice and 4 ice cubes and shake well. Strain into 2 martini glasses and repeat with the remaining ingredients.
Using small sharp knife, cut stem from top of each fig, then cut straight down from top center to make 3/4-inch-deep, 1/2-inch-long slit in fig. Fill slit in each fig with cube of feta cheese, then press opening closed. Place 1 slice of pastourma on work surface; top with sage leaf. Place stuffed fig at 1 end and roll up to enclose fig. Secure with toothpick. Repeat with remaining pastourma, sage, and figs. DO AHEAD: Can be made 1 day ahead. Arrange on plate, cover tightly with plastic wrap, and chill. Let stand at room temperature 1 hour before continuing. Pour enough oil into large skillet to cover bottom. Heat over medium-high heat. Add figs. Cook until pastourma begins to crisp, about 2 minutes per side. Transfer to large platter. Serve warm.
Sprinkle pastry with 1 Tablespoon each of sugar and flour. Combine the remaining sugar and flour; stir in honey and cream. Pour this mixture over apples in large bowl. Mix gently until slices are well coated. Spoon apples into pie shell and dust with cinnamon and nutmeg; dot with butter or margarine. Bake at 375 degrees for 35-40 minutes.
Combine cider, broth, vinegar, and cinnamon stick in medium saucepan; simmer over medium-high heat until liquid is reduced to 1 cup, 10 to 12 minutes. Remove cinnamon stick and discard. Set sauce aside until pork is cooked. Put 1 tablespoon butter in a clean skillet and heat over medium heat until melted and foaming subsides. Add shallot and apple and cook, stirring occasionally, until softened and beginning to brown, 1 to 2 minutes. Remove skillet from heat and add Calvados. Return skillet to heat and cook about 1 minute, scraping bottom with wooden spoon to loosen browned bits. Add reduced cider mixture, any juices from resting meat, and thyme; increase heat to medium-high and simmer until thickened and reduced to 1 1/4 cups, 3 to 4 minutes. Off heat, whisk in remaining 3 tablespoons butter, and adjust seasonings with salt and pepper. Pour sauce over pork and serve immediately.
Slice the pickles any way you want to and place in a large bowl. Add the spices, garlic and sugar. Make sure you stir it well. It may be a little difficult to stir at first, but make sure you stir the bottom good. Stir it once a day for three days. Pack the sterilized canning jars with as many pickles as you like. Fill the jars with the sweet, spicy liquid. Leave in the garlic cloves to make sure the pickles reach their full potential. Wipe the jars with a damp towel. Twist on the lid and they are ready to store. Note: Serving the pickles chilled will keep them nice and crisp. These pickles make a nice gift. Try putting them in a basket with other garlic favorites like garlic mustard, garlic chips, garlic oil, etc. Enjoy!
Shake all ingredients with ice. Strain into a chilled martini glass. Dust with nutmeg.
Spray a pan with cooking spray and turn stove to medium heat. Cook onions slowly until golden brown. Add mustard and vinegar and cook another 2 minutes. Remove from heat and add honey and thyme. Stir to combine and let cool. Preheat grill. Spray the potato slices with cooking spray on both sides and season with salt and pepper. Grill the potatoes on each side for 3 to 4 minutes or until just cooked through. Place potatoes in a bowl and fold in onion mixture.
1. Rub each chop with 1/4 teaspoon oil and sprinkle with salt, pepper, and cumin. Sprinkle one side of each chop with 1/8 teaspoon sugar. 2. Place chops, sugared side down, in large nonstick skillet and press meat into pan. Cook, without moving, over medium heat unitl lightly browned, 6 yo 9 minutes. Turn chops, reduce heat to low, cover, and cook until center of chops registers 145 to 150 degress on instant-read thermometer, 3 to 6 minutes. Transer chops to platter, tent with foil, and let rest while making sauce. 3. Add remaining tablespoon oil, garlic, and pepper flakes to empty pan and cook over medium heat until gragrant, about 30 seconds. Add juice and simmer until slightly thickened, about 5 minutes. Tip accumulated juices from platter with chops into skillet, cook 1 minute, season with salt and pepper, and pour suace over chops. Serve.
Blackened Catfish. Season fish liberally on one side with blackening spice and a small amount of salt and pepper. Set aside. Place cast iron skillet on a burner and turn on high for about 3 minutes, until it becomes very hot. Turn off flame, add oil and place fish, seasoning side down, in pan. Turn flame back on and cook fish, seasoning side down, until translucent, about 5 minutes. The fish will turn white except for a small amount of pink in center. At this point, turn off heat and flip fish over in pan. Allow to sit in pan for about 1 minute. Remove from pan and place on a paper towel to absorb some of residual oil. Heat three tortillas in microwave for 30 seconds, to warm. Spread a small amount of remoulade on each tortilla, then lay three roughly equal-sized portions of fish on individual tacos. Top with lettuce (or cabbage) and tomato, then dollop a generous portion of remoulade on top of tacos. Makes 4 servings of 3 tacos. Remoulade: In a bowl, combine all the ingredients and stir.
In a heavy saucepan, combine the granulated sugar, flour, and salt. Add orange zest, lemon and orange juices, and egg yolks. Blend well. Cook over low heat, stirring, until thickened and smooth. Stir in butter and cool. Whip the cream and fold into the cooled orange mixture.
Place the flour and salt in a large mixing bowl and gradually add the warm water, mixing to form a stiff dough. Add the cheese and knead the dough for a few minutes then form into 4 balls. Flatten the balls to a thickness of about 1/2 inch. Heat oil in a large frying pan. Add the arepas and cook for 3-4 minutes on each side until crisp and golden, turning 3 or 4 times. Drain on kitchen paper. To Serve - split the arepas in half, place on serving plates and garnish with avocado, tomato slices and olives.
Cream margarine, sugar and cocoa with mixer. Add vanilla. Beat in eggs, then add in slowly the flour and salt. Bake at 350 for 30 minutes in greased and floured 9x13" pan. Spread marshmallow creme on hot brownies, then let cool. Melt butterscotch chips and peanut butter together in medium-sized saucepan over medium-low heat. Stir in Rice Krispies. Spread mixture on top of marshmallow creme. Cool until Rice Krispies mixture hardens. Cut and serve. Variation: Use a brownie mix instead of making brownies from scratch.
Place 2 cups of corn chips in a baking dish. Arrange chopped onion and half of the cheese on the corn chips. Pour chili over onion and cheese, then top with remaining corn chips and grated cheese. Bake at 350 for 55-60 minutes.
Take a large skillet with olive oil, put over medium heat, and add chicken. It must be cooked till becoming hardly brown. Season with garlic and onion. Cook for about five minutes, till garlic becomes lightly golden. After five minutes add broccoli and tomatoes. Season with salt and pepper. Add oregano. Let to boil over medium heat for about ten minutes. At the same time, put a medium pot with water over medium heat. Add salt and pasta. Bring to boil. Cook for ten minutes till pasta becomes tender. Fill the chicken sauce in the pot and mix well. Add Parmesan cheese on the top and serve with a smile!
Pour,and arrange fruit in a 9x13 inch baking dish. Combine brown sugar and curry and stir well. Sprinkle over fruit and dot with margarine. Bake uncovered at 350 degrees for 30 minutes or until thoroughly heated and bubbly around edges.
Cut tomatoes in half. Place on foil lined baking tray. Bake at 200 degrees for 8-10 hours. Store in mason jar with olive oil.
In 12-inch skillet, heat oil on medium until hot. Add turkey and cook 7 minutes or until browned, stirring occasionally and breaking up meat. Add beans, pepper, onion, barbecue sauce, lime juice, chili powder, cumin, and salt; cook mixture 5-7 minutes or until turkey is cooked through. To serve, place 1 tortilla on each of 4 serving plates. Divide turkey mixture evenly among tortillas; top with greens and cheese. Fold sides of tortillas over filling and roll tightly. Serve with hot sauce, if you like.
1.	Preheat oven to 375°F. 2.	In a large bowl cream together butter and sugar. Add in eggs, two teaspoons vanilla, salt and baking powder. Add flour and milk in batches, starting and ending with flour. Stir until batter is smooth and satiny. 3.	Evenly divide prepared batter into several different bowls. The amount of bowls will depend on the amount of colors you want to add. 4.	Add food coloring to each bowl until you get the desired color. 5.	I usually do 6 colors: red, orange, yellow, green, blue, and purple. 6.	Line your muffin tin with paper cups and spoon in colored batter into cups. 7.	For 6 colors, I recommend spooning in 1/2 tablespoon of each color in each cup. For a smaller amount of colors, use 1 tablespoon. 8.	Bake at 375°F for 15-20 minutes. 9.	Allow cupcakes to cool for about 45 minutes and frost.
For the marinade: Combine all ingredients except the meat in a bowl and mix well. Add the meat to the marinade; mix and coat well. Marinate for 2 hours in the refrigerator; drain liquid and skewer the meat. Broil skewers in a preheated broiler for about 7 minutes on each side or until cooked.
Beat eggs then combine all ingredients except brown sugar, walnuts and butter. Mix well and pour into 8 inch square glass dish. Microwave on Medium high (70%) for 7 minutes. Combine brown sugar, nuts and butter and sprinkle over top. Microwave on medium high (70%) for 7 to 9 minutes longer or until firm in center.
Bring to the boil 400 ml of water the salt and 1 tbsp of olive oil. Stir in the couscous and take off the heat cover with the lid and leave for at least 5 minutes. Prepar the dressing by combing the zest and juice of the lemon with the rest of the ingredients,mixing well and making sure all the honey has dissolved. Fork through the Couscous turn out into a large mixing bowl. Add the dressing and allow to cool to room temperature. Drain and rinse the chickpeas.Trim the spring onions then chop all the white and some of the green .Chop the sun dried tomatoes,mint and parsley . Mix these all into the couscous and serve.
Place corn husks in a large bowl with warm water. If the husks float up, place a smaller bowl of water on top of them to hold them down in the water. Let soak at least 30 minutes. Tamale dough: Bring water, sugar, syrup and puree to boil over medium high heat. Reduce heat; stir in Masa Harina. Simmer 10 minutes. Stir in remaining ingredients. Mixture should roll into a ball without sticking to your fingers. Spread pink dough onto husks, which have been softened in hot water. Leave a margin at each side. Place 1 to 2 teaspoons of strawberry pie filling in a line through middle of dough. Fold in both sides and press seam together, making sure strawberry filling stays completely inside the dough. Leave ends open. Roll husk and tie ends tightly. Steam for 45 minutes to 1 1/2 hours depending on thickness. Tamales will come easily off the husk and have a spongy texture when cooked. Cream Sauce: Whip cream. Slowly add sour cream and continue whipping until stiff peak stage. Add remaining ingredients. Chill until ready to serve. When ready to serve, dollop cream sauce on cooled sweet tamales. Top with strawberries.
Heat oven to 400°F Line a rimmed baking sheet with foil. Place beans in large bowl; mash well with a fork or potato masher. Stir in potatoes, egg, 3/4 cup bread crumbs, Cajun seasoning, sesame seeds, salt and pepper. Form mixture into 4 patties. Place remaining 1/2 cup bread crumbs in a shallow dish; carefully coat veggie patties. Place on prepared baking sheet; drizzle with oil. Bake 20 minutes, until crisp and lightly browned. Serving Ideas: Serve burgers on soft wheat or sesame buns with sliced avocado, crisp Romaine leaves, and thinly sliced red onion. Make open face sandwiches on thick slices of grainy bread, topped with sliced Muenster or Havarti cheese. Place burger as a salad topper on a bed of leafy greens with tomato wedges and a tangy lemon vinaigrette dressing.
Preheat oven to 375. In a batter bowl, beat butter on medium speed of electric mixer until creamy. Add sugar, egg and vanilla; beat well. Add flour, 1 cup at a time; mix well. Dough will be soft; do not refrigerate. Fill Cookie Press, fitted with disk of your choice, with dough using Medium Scoop. Press dough onto flat Baking Stone 1 inch apart. Decorate cookies with colored sugar or sprinkles, if desired. Bake 10-12 minutes or until firm but not brown. Cool 2 minutes on flat Baking Stone; remove to Stackable Cooling Rack. Repeat with remaining dough. *Variation:Chocolate Spritz Cookies: Decrease flour to 3 cups. Increase sugar to 1 1/4 cups. Add 1/3 cup unsweetened cocoa powder to flour mixture. Proceed as recipe directs.
Impale the whole green bell pepper on a long handled fork, making sure that the tangs protrude from the other side. Hold over an open flame until the flesh blisters and starts to turn black. Place the pepper into a paper bag and seal for 15 minutes. Then remove,and rub the skin that has been lossened by the steam until it comes off. Remove the stem and seeds. Cut the peeled bell pepper into small pieces, add the salt and black pepper, and set aside. Bring two cups of water to a boil. Melt the butter in the olive oil in a medium sized frying pan, and the saute the onions. When the onions are nearly transparent, break up the Ramen noodles and add to the boiling water. Do NOT add the contents of the seasoning package. The seasoning can be used later to make Salvage Rice, recipe#15581. Add the Spam, bell pepper, and the garlic to the frying pan and stir for 3 minutes which should give the noodles time to cook. Add 1/2 cup of the water from the cooked noodles to the frying pan, drain the noodles and add to the frying pan. Remove the frying pan from the heat and set aside for another minute while the water is being absorbed. Served with a side salad or fruit, this will feed two people for lunch.
Roast garlic in oven at 350 for 20 min,cool. Cover Green Beans with water. Bring to boil,high simmer for 2-4 minutes. Drain water. Shock beans in ice water bath,drain. Add olive oil to medium hot skillet. Add mashed garlic. Add green Beans,saute for another 4-5 minute. Add lemon juice ,saute for another 30 sec. just before serving toss with Dill and season salt.
Grease and flour 2 round cake pans, set aside. Beat cake mix, oil, water and eggs. Mix in the jell-o pudding. Pour batter evenly divided into the 2 round baking pans. Bake according to package directions. Right after it's done poke the cake all over the top. Slowly pour the condensed milk over the 2 cakes. Let it cool at room temperature then refrigerate. Once cooled, cover the top of one of the cakes with the marshmallow fluff. (if needed, microwave for 1 minute to make it more spreadable). Place the other half of the cake on top. Mix the 3 tbsp of milk, whipped topping and the white chocolate Jell-o pudding. Frost the cake and refrigerate. Dust the cake with the cinnamon or nutmeg. Or pour chocolate syrup,--your choice! Bon apetite. Note: You may heat each individual serving for 5-10 seconds in microwave before serving for a true hot chocolate taste, you may also serve in wide hot chocolate mugs-- it'll look and taste good!
Heat oil in dutch oven. Add onion, garlic and ground beef. Brown for 10 minutes, drain fat if necessary. Add remaining ingredients and cook until the soup starts to boil. Turn down heat and simmer 10 minutes. Serve with parmesan cheese and crusty bread.
Build all ingredients (except Transfusion liqueurs) in Collins glass with Kold Draft ice, leaving 1/4 of the glass unfilled. Fill plastic syringe half-way with "Re-Animator Transfusion" and have drinker infuse drink upon serving.
Cook spaghetti according to package directions. Drain. Cut onion into peices, cook until translucent. Combine soups, sour cream, milk, and seasonings. Add the chicken, onion and mushrooms. Stir in chicken and noodles. Transfer into greased 3-qt baking dish. Cook for 15 - 20 minutes, stir dish and add in broccoli. Sprinkle crushed cornflakes mixed with 2 tables spoons melted butter. Cook for 30 more minutes or until bubbly. Serve with a salad or another vegetable.
Process dry ingredients in cuisinart. Cube butter and add. Pulse until cornmeal consistency. Add cream and egg yolk. Process until dough just comes together. You may need to add a touch more cream.
Cream butter until fluffy. Add the sugars slowly and beat well. Add the eggs and vanilla and beat well. On a sheet of waxed paper thoroughly combine the flour, baking powder, soda, and salt. Add to the butter mix, stirring just until blended. Stir in toffee bits, coconut, chips, and pecans. Drop the dough by tablespoons onto ungreased cookie sheets. Bake 10-12 minutes in a preheated 350 degree oven until lightly brown around the edges. Let them cool on the sheets a bit before removing to wire racks.
Sift together the flour, baking soda and salt. Cream together the butter, brown sugar and vanilla. Beat in the egg and fruit cocktail. Stir in the dry ingredients and add the walnuts. Drop batter from a teaspoon about 2 inches about on a greased baking sheet. Bake in 350 oven for 10 to 12 minutes, or until golden brown.
Saute celery, onions, carrots in butter. Add salt and pepper. Blend in flour. Add chicken stock and cheese. Heat gently until cheese melts. Add beer. Adjust spices to taste. Serve piping hot with croutons on top, if desired.
you will also need. 1 small red onion sliced into rings 1 zuchini thinly silced. Marinade in:. 2 tablespoons olive oil. 1 tsp paprika. 1 teaspoon garlic powder. 1 tsp garam masala. start by making the spiced mayo.mix all ingredients together,cover and let marinade in fridge for at least 2 hours. Next cut up the zuchini and onion,put into a bowl with the marinade ingredients and set aside. when ready to eat, put together all ingredients for the burgers and form into patties. Grill burgers, till cooked.also grill the zuchini and onion. to assemble you need burger buns or pitas.top the burger with zuchini,onion and a dolop of spiced mayo and enjoy!
QUICK TOMATO SAUCE: Make this first; heat oil in a medium saucepan over medium-high heat. Cook the sausages until begining to brown, about 3 minutes. Add the onion and garlic, stirring, until lightly browned, about 3 minutes more. Add the tomatoes, thyme and jelly or preserves and bring to a boil. Lower the heat and simmer, covered, for 10 minutes. Remove and sicard the sprig of thyme. Stir in the seasoning and season with pepper, to taste. Use now or store covered in the refrigerator for up to 3 dayse or freeze up to 2 months. The yield is 5 cups. ZITI:. Preheat oven to 400°F. Cook the ziti according to pkg directions. Drain. Toss the cooked pasta with the sauce, cubed mozzarella, half of the Parmesan cheese, black pepper and red pepper flakes. Transfer the pasta to an oiled 9x13" baking dish. Cover the top of the pasta with the sliced mozzarella, and sprinkle with the remaining Parmesan. Bake until lightly browned and hot, about 30 minutes. Serve at once.
Boil water in a 5 quart pan and cook egg noodles to al dente. Drain and let cool. (I refrigerate while preparing the rest) Drain Tuna and combine with onion, celery mayonnaise, dill pickle relish add chopped boiled eggs. Mix well. Add season salt and ground pepper and mix well. Taste. Add more seasoning or mayonnaise to your liking. Best if chilled for at least 1 hour. Serve cold.
preheat oven to 350. cream splenda and applesauce in small bowl. beat in egg whites. combine mashed bananas, milk, vanilla and almond extract. mix together flours, baking soda, salt, cinnamon and pumpkin pie spice. add small amount of flour mixture to banana mixture, stir until blended. add some of egg mixture to banana mixture, until blended. continue alternating between flour and egg until batter is fully incorporated. pour batter into well greased bundt pan.
Preheat oven to 350 degrees. Cream butter and sugar. Gradually beat in the eggs. Mix in pumpkin and vanilla. In separate bowl, sift together the flour, salt, soda, baking powder and spices. Blend with the pumpkin mixture. Add the pecans. Grease and lightly flour 3 (8.4 x 4.4) loaf pans. (I use reusable aluminum pans). Spoon in the batter and bake for 50-55 minutes. Check doneness with toothpick. Do not overcook! Remove from pan, wrap and seal with plastic wrap while hot.
Thoroughly mix meat, potato, onion, egg, parsley, salt, pepper, and sage. Shape into six patties 1/2-inch thick. Brown in a skillet over medium heat. Reduce heat; add boullion. Cover and simmer, about 35 minutes, depending on the thickness of patties. Remove patties from Skillet and keep warm while preparing the gravy. Scrape meat drippings from bottom of skillet. Remove excess fat, if desired. Stir in flour and cook 3 minutes. Add milk and bring to boil; taste for additional salt and pepper. Serve with patties.