HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel and dice potatoes, place in large saucepan. Add enough water to cover and bring to a coil. Reduce hat and simmer for 10-15 minutes until tender. Place potatoes in large bowl. Beat until smooth. Add all remaining ingredients except chiles. Fold in until butter is melted. Fold in chiles. To roast chilies, line broiler pan rack with foil & cut holes in foil. Cut chiles in half and remove seeds. Place cut side down on foil-lined pan. Broil 4-6 inches from heat for 8-10 minutes until skims are charred. Place chiles in paper bag for 10 minutes. Peel and discard skins. Coarsely chop chiles.
Sprinkle both sides of steaks evenly with salt and black pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm. Add garlic and red pepper to pan; saute 30 seconds. Add sherry to pan; bring to a boil. Cook 30 seconds. Add soy sauce and remaining ingredients; bring to a boil, stirring occasionally. Reduce heat, and cook 1 minute. Serve with steaks.
Put ingredients into bread machine in order listed, except the raisins. Leave those aside. Set machine for 2 pound loaf, white bread, light crust. Add raisins when the machine tells you to. (It should beep -- if it starts talking to you, you've got some real problems.). Note: I used dried fruits not just raisins and found they added a little too much moisture because I soaked them. During the second rise I added a little more flour until the dough no longer stuck to the side of the pan.
Combine first 6 ingredients in a zipper bag and mix. Add chicken, seal, and smoosh around to coat. Refrigerate 4 hours, turning occasionally. Combine salsa ingredients and stir. Plate chicken on pre-heated grill coated with cooking spray. Grill 5 minutes on each side, less for thighs, or until cooked through. Serve with salsa.
Chop the onion very finely while the oil heats in a large pan. Add the onion and garlic and cook, stirring frequently, until the onion is starting to brown. Stir in the curry powder and garam masala, ginger and cumin. Continue to cook, stirring frequently, for one to two minutes longer. Tip in the soup, cream, drained chickpeas and potatoes, and leave the sauce to simmer for about five minutes. Add the chopped coriander and salt to taste. Serve over steamed basmati rice. Enjoy!
add ingredients to Vita-Mix (or other blender) in the order displayed. turn machine to Variable Speed 1, then increase quickly to Variable Speed 7. blend for 1 minute. serve immediately or store in fridge. to avoid discoloration of the top, pour a thin layer of olive oil on the top of the pesto.
Preheat oven to 375°F Lightly spray a 1 1/2 quqrt casserole dish with nonstick cooking spray. Cook/Steam carrots until crisp tender; about 10-12 minutes; drain. Place carrots in a buttered 1 1/2 quart casserole. Stir in croutons and cheese. Combine remaining ingredients and pour over carrot mixture. Bake uncovered at 375°F for 20-25 minutes or until brown.
Peel the pineapple. Remove the heart. Cut the rest of the pineapple in small pcs. Crush the ice. Use the blender to puree the chopped ice, the pineapple, sugar, and lemon juice. Freeze. For best results, the pineapple should be very cold.
Preheat oven to 350 degrees. Lightly grease a medium baking dish. Cook and stir sausage in a medium skillet over medium heat until evenly browned and broken up. Remove sausage to a separate plate. Add the butter to the same skillet and replace over medium heat. Add the package of diced potatoes. Cook and stir until lightly browned and slightly crispy on the outside. Place the potatoes in the prepared baking dish. Sprinkle with half of the seasoning salt and pepper. Cover with the sausage. Sprinkle the cheese over all. Pour the eggs over the top. Finish with the rest of the seasoning salt and pepper. Bake 30 minutes in the preheated oven, or until the eggs are fully cooked. If the dish has been refrigerated and is cold, it can take up to an hour to bake.
Pulse the first three ingredients in a food processor till semi smooth. Or in a blender in batches. You`ll be using 5 cups of the puree adding it to a non reactive pot. Add all the ingredients but the sugar. Bring to a rolling boil stirring to prevent burning. Add the sugar and bring back to a rolling boil. Boil for a 3 full minutes. Remove from heat and ladle into sterilized jars. Leaving 1/4 inch head space. Wipe rims and place lids on add screw tops. Process in a hot water canner for 10 minutes. Remove and leave in a draft free spot to seal. Label and store in a dark cool spot.
Pat chicken dry. Pound to flatten slightly. Dust lightly with flour. Dip into egg. Combine breadcrumbs with 1/4 cup of the parmesan cheese. Dip chicken in crumb mixture. Line a 9 x 13 dish with foil. Brush with vegetable oil. Arrange chicken in a single layer. Bake in a preheated 400 oven for 20 minutes. Meanwhile, in a med size saucepan, melt butter and whisk in flour. Cook, without browning, 3 minutes. Whisk in milk and bring to a gentle boil. Add salt, pepper, basil and oregano. Reduce heat. Cook 5 minutes, stirring often. Spread some of the creamy sauce on each piece of chicken. Drizzle with tomato sauce and sprinkle with mozzarella cheese and remaining parmesan. Bake 15-20 minutes longer.
Spray a pan with cooking spray. Once hot add the ginger and garlic and move it around a bit until they too are hot. Add the pork and stir fry until the meat and the spices have blended and the pork is hot. Remove the pork from the pan and keep it warm. Spray again and add the green pepper, carrots, and onions. Cook and stir for about 5 minutes or until the vegetables are tender. Drain the pineapple and reserve 1/2 cup of the juice. In a small bowl mix the 1/2 cup juice with the ketchup, vinegar, brown sugar, soy sauce, cornstarch, and chili powder. Add the sauce to the pan along with the cooked pork and the pineapple chunks. Cook until the sauce is bubbly and thickened, and the pork and pineapple are both heated through. Serve over hot cooked rice.
Liberally coat patties with Meat Tenderizer and pepper. Poke holes in patties about 1/4 " apart. Sprinkle with minced onions. Brown patties lightly on one side. After turning, add soup, and remaining ingredients to the skillet. Cook thoroughly turning as needed so the patties do not overcook.
Slice jicama into 1/4 inch slices. Cut slices in half. Take 1/4 of the slices and dice, place in bowl. Drizzle the slices with a touch of lime and set aside. Add remaining ingredients to the diced jicama mixing all to blend. Using as much lime juice as desired. Arrange corn or jicama chips around the bowl of the salsa. Or top your favorite grilled chicken or fish.
Position oven rack in upper third of oven; preheat broiler. Line a small baking pan with foil. Coat foil with cooking spray. Toast sesame seeds in a small dry skillet over low heat, stirring constantly, until fragrant, 3 to 5 minutes. Set aside. Whisk miso, mirin, soy sauce, ginger and hot pepper sauce in a small bowl until smooth. Place salmon fillets, skin-side down, in the prepared pan. Brush generously with the miso mixture. Broil salmon, 3 to 4 inches from the heat source, until opaque in the center, 6 to 8 minutes. Transfer the salmon to warmed plates and garnish with the reserved sesame seeds, scallions and cilantro (or parsley).
Stir all ingredients together in a medium sauce pan and bring to a boil over medium high heat. Reduce heat to medium and cook for another 15 minutes until thickened. Let cool and refrigerate. A million uses: Spoon over ice cream, pancakes or waffles and add a dollop of whipped cream. Drizzle over cheesecake or angle food cake. How about a trifle with layers of pound cake and whipped cream. Make a smoothie. Of course -- strawberry shortcake.
Scrub potatoes and using an apple corer, make a hole length wise in each potato. Stuff the hot dog in the hole. Bake in 400 degree oven until potatoes are tender, approx 45 nminutes. When done, slice potatoes open and sprinkle with shredded cheese. Serve immediately. Note: can be made on the campfire also, just wrap in foil and turn every 15 minutes.
Saute onion and garlic in a large skillet for about a minute. Add meat and cook, stirring often, until meat is no longer pink. Drain well and let cool to room temperature. When meat has cooled add egg, milk and rice. Meanwhile, remove tough outer leaves from cabbage & remove core. Shred cabbage if not using a bag of shredded cabbage. Saute the cabbage in the same skillet used before. In a large bowl mix all the sauce ingredients together. Place some of this mixture in the bottom of a sprayed 10x13 casserole dish so you have a nice layer of sauce. Try not to use more than half though. Layer half the cabbage on top of the sauce. Layer all the meat on top of the cabbage. Top with remaining cabbage and then finish by pouring all the remaining sauce on top. Bake at 350 degrees F for 30 minutes or until everything is hot and bubbly. Garnish with a dollop of sour cream if desired. Remember- whoever finds the bay leaf is the lucky one! Just do not eat it!
Preheat oven to 350 degrees. Combine cream cheese, sour cream, country ham, onion and garlic powder, place in a baking dish. Saute butter, pecans and Worcestershire sauce and sprinkle over baking dish. Refrigerate until serving time. Bake for 20 minutes. Serve hot with crackers or raw vegetables (also good served cold.).
Beat eggs with salt, MSG (monsodium glutamate) and sherry. Pour oil in hot skillet over medium high heat. Stir in onion and egg mixture. Scramble eggs and break into small pieces. Add rice, brown syrup, bean sprouts and meat (if using). Stir constantly until well combined and hot (8-10 minutes).
In a large saucepan, heat oil over medium-high heat; add onion and celery. Saute, stirring occasionally, 8 to 10 minutes or until softened. Stir in soup and broth. Add rice, carrots, chicken, chili powder, cumin, chipotle chile and 3/4 cup cheese; bring to a boil, stirring occasionally. Reduce heat and simmer 10 minutes to blend flavors; stir in evaporated milk and chopped cilantro. Garnish with remaining cheese and cilantro sprigs. Nutritional Information Per Serving: Calories 240; Total fat 12g; Saturated fat 4.5 g; Cholesterol 40mg; Sodium 046mg; Carbohydrate 17g; Fiber 2g; Protein 16g; Vitamin A 90%DV; Vitamin C 6% DV; Calcium 15%DV; Iron 6%DV *Daily Value.
Saute is a large pan the butter/gravy, garlic, onion and celery, until tender. Cut meat into small cubes. Add meat and remaining ingredients into veggie mixture. Heat at least until warmed through, or let simmer for about 1 hour until slightly thickened. This also works well put into a crockpot on low for 4-5 hours.
Remove skin from chicken, salt and pepper to all side. Add poultry seasoning to flour and roll chicken in flour, place in cast iron pan with enough oil to cover bottom of the pan. Fry chicken on all sides until brown, remove from pan, fry all the veggies until soft. After they are soft place chicken back in pan add water (or chicken broth), cook another 25 minutes. If you don't have a deep enough pan transfer to roasting pan, put it in 350 oven and bake for 25 minutes covered. Biscuits: 2 cups of self rising flour, add 1/2 cup shortening, pinch of salt, slowly add milk (may not take all of the milk), roll out on floured surface, cut with biscuit cutter, brush with butter and bake at 400 for 15 minutes.
Core the apples and pare a 1-inch strip of skin from around the middle of each to prevent splitting. Place the apples in two 10-oz custard cups. Pack the raisins into the apples. Mix the honey and cinnamon, pour over the raisins and into the apples. Top with butter. Cover tightly and microwave on high (100%) until tender when pierced with a fork, 3 to 4 minutes. If you prefer, they can also be baked at 375°F for 30 minutes. Serve warm with cream, if desired.
Mix dry ingredients together. Add butter and cut into tiny pieces (using a fork works best), add milk and moisten together. Bake at 450 degrees for 10 minutes. Variations:. Add 2 tsp garlic powder and 1 cup shredded cheese. This addition will be close to Red Lobsters biscuits! Add 1 tsp dill for a delicious taste.
Combine blended Cornstarch and water with remaining ingredients in a bowl. Cook on high for for 3 minutes or until sauce boils and thickens.
Wash asparagus, remove woody part of stalks and cut into 2 1/2-inch pieces. Cook asparagus in boiling salted water until just tender. Drain and place in a shallow baking dish or casserole. Melt 2 tablespoons butter in saucepan. Mix 2 tablespoons of the butter with the soft bread crumbs; set aside for topping casserole later. Blend flour, salt, and pepper into remaining butter in saucepan. Continue cooking and stirring over low heat. Gradually add milk, stirring until thickened. Add Worcestershire sauce, red pepper, and cheese; stir until cheese is melted. Pour sauce over asparagus in casserole; top with buttered crumbs. Bake at 350° for 20 minutes or until bubbly.
Trim the loin and score the top with a sharp knife at 5mm intervals. Place the loin in a dish. Mix the remaining items to a smooth paste and pour over the loin. Cover and refrigerate overnight. Heat the oven to 180 degC. Transfer the loin and a little of the marinade to an ovenproof dish, cover with aluminium foil and place on the middle rack. Reserve the remaining marinade. Cook for about 2 hours, basting the meat around every 30 minutes. Increase the oven temperature to 200 degC and remove the foil. Baste frequently and cook for a further 30 minutes or until crisp. Remove the loin from the dish and allow to stand for 30 minutes. Add the reserved marinade to the dish and bring to the boil on a hob. Add a little premixed cornflour/water if it is too thin. Slice the loin at the scores and serve with the sauce.
Place bread slices in front of you. Spread mayo on each slice. Add 2 slices of deli ham on 2 of the bread slices. Now grab a handful of your favorite types of chips (i'd always do it with hot cheetos! yum!). Place the chips on top of the ham covering it. Now top off with a slice of tomato and lettuce. Place the other 2 bread slices on top! Bite in and enjoy that yummy CRUNCH! :D.
Mix together all ingredients and chill 5 hours or overnight to allow everything to absorb. (Trust me it is needed to soften the veggies that are in the knorr. I usually chill overnight). Serve in a French bread round with the top cut off and the pulp scooped. Cut up a French baguette into small pieces for dipping. Pig out!
Sprinkle trout with salt and pepper. Dust the fish filets in the flour. Heat the olive oil and butter on medium high heat. Add fish filets and cook until light brown on both sides. Remove from pan and cover to keep warm. Return pan to heat and add 1 T butter. Add the almonds and saute, then add the fresh lemon juice. Heat it through, then spoon over the fish filets. Serve with additional lemon wedges.
In large mixing bowl at high speed, beat egg whites with cream of tartar until. foamy. Add sugar, 2 tablespoons at a time, beating constantly until whites are glossy and stand in stiff peaks. Rub just a bit of meringue between thumb and. forefinger to feel if sugar has dissolved. Gently fold in almonds. Drop by tablespoonsful or pipe through pastry tube or food-storage bag onto lightly greased or lined (foil or waxed, brown, or parchment paper) baking sheets. Bake in preheated 225 degree oven until firm, about 1 hour. Turn off oven. Let stand in oven with door closed until cool, dry, and crisp, at least 1 additional hour. Store in tightly sealed container with waxed paper between layers. (If stored cookies lose crispness, bake in preheated 200°F oven about 15 to 20 minutes.). Variations:. Use amounts listed for 1 batch of cookies. To make 2 variations at a time, divide meringue mixture equally between 2 bowls. Beat or fold 1/2 the ingredient amounts listed for 1 variation into 1 of the bowls. For all variations, omit ground almonds. Brandy Alexander; Beat in 1/2 cup unsweetened cocoa, 2 teaspoons vanilla, and 1/2 teaspoon brandy extract. Chocolate; Beat in 1/2 cup unsweetened cocoa and 2 teaspoons vanilla. Citrus; Beat in 2 tablespoons grated orange peel, 1/2 teaspoon lemon extract, and a few drops yellow food coloring.
Combine applesauce, brown sugar & cinnamon. Pour into a greased casserole. Mix Bisquick, sugar and margarine until crumbly, and sprinkle on top of applesauce mixture. Bake at 350 for one hour, and enjoy!
Cream butter and sugar. Add eggs one at a time, beating well after each addition. Add oil & vanilla sugar. Mix remaining dry ingredients together in a separate bowl. Add flour gradually to egg mixture, alternating with yogurt, ending with flour. Fold in blueberries. Pour into a greased loaf pan. Bake at 170C (~325 F), 40-50 minutes on convection, until a toothpick or sharp knife stuck in the middle of the cake comes out clean. Cool in pan for at least 10 minutes, then remove to rack for final cooling.
First, to the pasta water, add 3 pinches of salt, 1 clove pressed garlic, 2 tsp of dried oregano, veggies. Bring to a full boil, then reduce heat to simmer for 15 minutes. Then bring it back to a full boil, and add the pasta. It works. Meantime, in a saucepan, add butter, parmesan cheese, 1 tsp dried oregano, 1 clove pressed garlic, 1/2 tsp black pepper, pinch of cayenne pepper, 1/2 tsp olive oil. Melt on simmer, and stir well. Drain the pasta, place in a service bowl, add the sauce, a generous sprinkling of parmesan cheese, and toss. Serve. Enjoy.
Heat oven to 400 degrees. Grease bottoms only of six (6 oz.) custard cups,or 10 large muffin cups,or 12 muffin cups. Mix oats and buttermilk in large bowl. beat in oil,molasses,vanilla and egg with fork. Stir in remaining ingredients just until flour is moistened. Divide batter among cups (cups will be full). If using custard cups,place on cooking sheet. Bake until wooden pick inserted in center comes out clean,custard cups 20 to 25 minutes,muffin cups 15 to 20 minutes. Immediately remove from cups. 6 jumbo,10 large or 12 medium muffins. Note: Dates or raisins can be substituted for the peaches.
SYRUP: Peel, core, and thinly slice the apples, set aside (this is fast work with the food processor). In a large saucepan, melt the butter over low heat. Stir in the spices and brown sugar all at once. Mix the cornstarch into the 1 cup of water until dissolved and immediately add the water mix, stir until the sugar is dissolved. Add the apples and cook over medium heat, stirring frequently, until the apples are nearly tender and the syrup is bubbly. While the apples are cooking, make the pancakes. Serve. Note: If you would like a thinner syrup, simply add a little more water. PANCAKES: Mix the dry ingredients together in a large bowl. Mix the egg, butter, and buttermilk together in a small bowl. Make a depression in the dry ingredients and add the liquid mixture. Stir until moistened, some lumps will remain. Add more water to get the right consistency, if required. Do not over mix. Pour about 1/3 cup of batter onto a hot, lightly greased griddle. Cook for about two minutes on medium heat or until the edges are set and the bubbles remain open. Turn over and cook on the other side.
Preheat oven to 400*F. Pour corn into a shallow roasting pan. Drizzle with olive oil and roast 10 minutes or until corn is light golden in color. Pour into a salad bowl. Combine lime juice, cayenne pepper, salt and pepper in a cup. Stir and pour over corn. Add cilantro and toss well. Sprinkle with the queso blanco cheese. Enjoy!
Combine water, rosemary and sugar. Bring to a boil. Boil for a minute or two. Cool. Remove rosemary. Use hand blender to puree raspberries with the lemon juice. Combine with the rosemary water. Freeze and enjoy.
Place matzos in large bowl. cover with hot water. Heat margarine in large frying pan. cook onion until transparent. Add salt and pepper to onion. Drain matzo and squeeze out as much water as possible. Add drained matzo to onion mixture. Cook for 5 minutes. Transfer mixture to large bowl and let cool for 15 minutes. Stir in eggs and several tablespoons matzo meal. Add more matzo meal as necessary to form mixture into balls. They should be thick enough to hold their shape, but not "clumpy". Refrigerate for 1 hour. Bring salted water to a boil(5-6 quarts). They will sink to the bottom and then rise as they cook. Turn heat down, cover pot and let simmer to 20-25 minutes. Drain well with a slotted spoon. The lady who posted the recipe suggests serving them in hot chicken soup.
Beat the eggs lightly. Stir in flour through pepper. Heat the oil in a large skillet. Pour in the egg mixture and cook over moderate heat until set. Turn and cook 3-5 minutes on second side over low heat until browned. Serve at once.
Open the rolls and separate into four rectangles. Pinch the seams closed. Mix the cream cheese, and rest of ingredients (except the parmesan cheese). Spread over the roll dough to 1/4 inch from the ends. Roll up starting at the short end. Slice 6-8 rounds. Sprinkle with parmesan cheese. Bake at 375 for 15 minutes or until light golden brown on top.
Lentils--heat the oil in a medium saucepan over medium heat. Add the onion and bell pepper; cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook until it is fragrant, about 1 minute. Add the chili powder, cumin, and coriander, and stir until fragrant, about 1 minute. Stir in the lentils, then the stock. Bring to a boil; decrease the heat to med-low and cover. Simmer until the lentils are tender, about 30 minutes. During the last 5 minutes, stir in the salt. Meanwhile, position a rack in the center of the oven and preheat the oven to 400°. Lightly oil a large rimmed baking sheet. Lightly oil the salmon flesh and season with salt and pepper. Place the salmon on the baking sheet, skin side down. Cut the salmon vertically into 4 serving portions, but do not separate the pieces. Roast until the salmon shows the barest sign of pink when pierced in the thickest part with the tip of a knife, about 10 minutes. Divide the lentils evenly among 4 soup bowls. Top each with a portion of the salmon, and serve hot.
Combine all ingredients except pork chops in a small bowl. Place pork in shallow baking dish and pour marinade over pork. Cover and refrigerate 4 hours or overnight. Remove from marinade and reserve marinade. Heat the marinade in a small saucepan over medium heat to a simmer. Grill pork over medium hot coals 12-15 minutes, turning once during cooking and basting frequently with marinade, until meat termometer registers 155 degrees to 160 degrees F.
On a ungreased baking sheet, roll the dough into a 12-inch circle. On one half of dough, sprinkle cheeses and bacon to within 1/2 inch of edges. Fold dough over filling; pinch edges to seal. Bake at 425 for 9-11 minutes or until golden brown. Serve with salsa and sour cream.
Make this just before you are ready to serve. Make both drink mixes according to directions substituting any alcohol for water. Pour the two together in a tall glass, turning it to create a twist w/ the colors. Place a squirt of whipped cream on top.
Mix all dry ingredients together and cut in the butter. Add the wet ingredients. Knead a few seconds. Roll out on a lightly floured surface pretty thick, about 1/4 inch. Cut out cookies and bake at 350 degrees F for 12-14 minutes. *NOTE: Cookies should be baked but still soft and chewy, not crisp. Serving size is approximate.
Cook, drain, and rinse pasta. Combine all ingredients and stir until well blended. Chill for a minimum of 4 hours before serving.
Line a rimmed baking sheet with aluminum foil; preheat oven to 350 degrees. In large skillet, melt butter over medium heat. Add onion and garlic; cook for 4-5 minutes, or until onion is tender. Remove from heat. Stir in pepperoni, Canadian bacon, cheeses, tomato paste and Italian seasoning. Spoon mixture evenly into mushrooms caps. Place mushrooms on prepared baking sheet. Bake for 20 minutes. Serve immediately.