HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in large skillet or wok. Add onion and mushrooms. Cook on medium-high heat for 10 minutes, stirring occasionally (until nicely browned). Add beef strips and seasonings to taste (I use plenty of garlic!). Stir well to coat. Cook @ 10 minutes longer, stirring occasionally, until desired doneness. For Taco Salad: Serve warm meat atop beds of mixed lettuce, tomatoes, kidney beans, corn, sliced black olives, green onions, avocado slices, squeeze of fresh lime juice, and crumbled chips (see list of toppings). For Nachos: Alternatively, layer meat and your favorite toppings between layers of tortilla chips, top with shredded cheese, and pop into the microwave for a minute, just until cheese is melted. Top with a dollop of Mexican sour cream or Ranch dressing, a dash of chili powder, and a squeeze of fresh lime.
Mix cheeses, sherry, and curry. Form into flat ball. Cover and refrigerate 3-4 days before serving. Spread chutney over cheese ball. Mix fried bacon with the chopped green onion. Sprinkle over chutney and press it into the ball.
Trim the excess fat from pork. Heat oil in a 10 or 11-inch skillet over medium-high heat. Cook pork 8 to 10 minutes, turning every two minutes until brown on all sides. Place pork in a 12 to 6 quart slow cooker and put broth, garlic, oregano, salt pepper on top. Cover cooker and set to "low" heat setting for 7 to 9 hours or until pork is tender. Remove pork from cooker and place on a serving platter. Spoon tomatoes, olives and feta on top of pork and serve immediately.
Preheat oven to 350F and grease/flour a 13 x 9 cake pan. Melt the margarine. Add cake mix and sweetened condensed milk; stir well. Put 1/2 of the batter in prepared pan. Bake for 10 minutes; cut up Milky Way bars in small pieces and place on top of hot cake. Spread the rest of the cake batter on top and bake 20 minutes more.
In mixer cream butter & peanut butter until smooth. Add sugars, egg, & vanilla mix well. Add your flour a little at a time making sure each installment is fully incorperated before adding another. Roll dough into 1-inch balls & place about 2-inches apart on baking sheet. Using a fork press them flat making a criss-cross patern. Bake at 375* for 10-12 minutes or until golden brown. Remove from baking sheet immediately to cool(its easiest to use a spatula).
Prepare 13x9 baking pan. Melt one stick of butter and mix with 2 cups graham cracker crumbs. Press into bottom of pan for crust. Beat together 2 eggs, 2 cups powdered sugar, 2 sticks of butter(softened). Beat for 10 minutes. Pour mixture over graham cracker crust. Slice 3-4 bananas and place on top of mixture. Drain can of pineapple and spread evenly over top of bananas. Spread Cool Whip over pineapple. Garnish with chopped pecans and cherries if desired. Refrigerate for 5-6 or preferably overnite. Serve cool.
In a dutch oven (or large pot) saute the onion, green onions, and garlic in 4 tablespoons of olive oil until translucent. Add the lamb and brown a little, then add turmeric. Give the ingredients a few stirs so the spices release their flavors. Season with salt and pepper. Prick the Persian lemons with a fork and add them to the pot. Add three cups of water to your pot. Cover and cook over medium heat for one hour. In a separate pan, add one tablespoon olive oil. Add celery and give it a quick saute. After the hour of cooking in the dutch oven or pot, add the celery to it. Add chopped herbs, advieh, 2 cups water, and adjust seasonings. Cover and cook on medium for 1 1/2 hours. When done, the khoresht should lose its bright green color and your kitchen should be filled with a lovely smell. Serve with basmati rice.
Slice flank steak diagonally across the grain 1/4 inch thick; every other slice should not be cut quite through. Open up each double piece and lay flat, butterfly fashion. Combine soy sauce, egg, sugar, garlic and ginger in bowl. Marinate meat 10 minutes. Combine panko, flour and sesame seeds in a separate bowl. Coat meat with dry mixture. Drop into hot oil and fry until lightly browned. NOTE: Partially freeze the flank steak for easier slicing.
put all ingredients into crock pot EXCEPT whipping cream and almonds. cover and cook on low 7-8 hours, high 3 1/2-4 hours. spoon compote into bowls. top with whipped cream and almonds if desired.
Preheat oven to 350°F Spread bread cubes on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Transfer to large bowl and cool. Maintain oven temperature. Generously butter 13x9x2-inch glass baking dish. Heat 1 tablespoon oil in heavy large skillet over medium heat. Add sausages and saute 5 minutes, breaking up with back of fork. Add chicken livers; saute just until sausages and livers are cooked through, about 7 minutes. Using slotted spoon, transfer sausage mixture to bowl with bread cubes. Add 1 tablespoon oil to same skillet. Add onions and next 4 ingredients; saute until onions and celery are tender but not brown, about 10 minutes. Add onion mixture to bread cubes. Stir in 3/4 cup Parmesan, currants, parsley, salt, and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.). Mix eggs and broth into stuffing; transfer to baking dish. Cover dish with foil. Bake 40 minutes. Uncover; sprinkle with 1/4 cup Parmesan and bake until top begins to brown, about 20 minutes.
Preheat oven to 400 degrees. Bake both pie crusts blind for 8 minutes. Remove from oven to rack. Decrease oven temperature to 375 degrees. In large saucepan on low melt butter and chocolate, stirring occasionally. In medium bowl, combine sugar and flour with wire whisk. In another bowl, whisk together eggs, vanilla and evaporated milk. Add a couple of tablespoonfuls of the melted chocolate mixture to the egg mixture and stir. Add both sugar and egg mixtures to pan of melted chocolate. Stir to combine. Increase heat to medium and stir constantly for 10 minutes. Evenly divide filling between the 2 pie pans. Bake for 30 minutes. Makes 2 Pies. (One to share and one to eat?) Serve with whipped cream.
Preheat oven to 350. In a mixer, blend butter and sugar until combined. Add in lemon zest, lemon juice and egg and mix until fluffy. Dump in flour, baking soda and salt and combine. Prepare cookie sheet with silpat or parchment paper. On a small plate, roll teaspoons of dough into balls and then roll in the remaining sugar. Add to cookie sheet. Bake for about 12-14 minutes or until the edges are lightly golden. Remove from sheet and cool on racks.
Place soups, enchilada sauce, milk, and salsa into crockpot or pan. (for a smoother soup blend salsa before mixing it in with the soup) Dice chicken breasts and add to soup. Simmer all day, or low boil on stove for 30 minutes to blend flavors. Serve over cruched up Doritos. Top with sour cream and shredded cheese. Double for leftovers!
Butter three 8-inch layer pans, line with waxed aper and butter again. In a big bowl, beat eggs until thickened. Beat in sugar, 2 TBSP at a time, until mixture is light and fluffy. Sift together flour an baking powder. Reserve. Beat cream, vanilla and salt in a chilled bowl to stiff peaks. Fold whipped cream mixture into egg mixture, alternating with flour mixture and nuts. Divide batter equally among pans. Sprinkle each layer with 1/3 cup blueberries. Bake at 350°F for 30 to 35 minutes Cool in pans on rack for 5 minutes, then remove from pans and continue cooling on racks. Prepare Lemon Filling by beating butter, sugar, lemon juice and vanilla until light and fluffy. Beat in yolks, one at a time, until well combined. Invert 1 cake layer on a serving plate. Spread with half the lemon filling; add a second layer and spread with remaining filling. Top with last layer and sprinkle top of cake with confectioners sugar. Garnish with fresh blueberries and lemon leaves if desired. NOTE: filling contains raw egg yolks so do not serve to children or the elderly. If this makes you nervous, you may substitute cooked lemon curd, but it is not as nice.
Spray a 1 1/2 cup mold* with cooking spray, then line with plastic wrap, allowing edges to extend over the sides of the mold. Set aside. *Ifyou don't have a mold, you can use a miniature loaf pan, or simply shape into a log and roll in wax paper to chill. Beat cheeses, rosemary, honey and pepper with an electric mixer until smooth. (Or you can use a food processor). Spoon the mixture into the prepared mold. Cover, and chill at least 2 hrs. To serve, unmold the cheese onto a serving plate and remove plastic wrap. Spoon desired amount of fig preserves over the cheese. You can garnish with fresh rosemary sprigs, if desired. Serve with baaguette slices or crackers.
Combine ingredients for marinade. Remove all visible fat from chicken. Place in shallow bowl and pour marinade over. Cover and marinate for at least 2 hours. (Can also marinate in a ziplock bag). Remove chicken from marinade and reserve marinade. Saute chicken breasts in a nonstick skillet coated with nonstick cooking spray (olive oil one is great). Turn and saute until done. Remove from skillet and keep warm. Add reserved marinade to skillet and bring to a boil for 5 minutes. Spoon sauce over chicken and serve.
Saute mushrooms in butter and wine. Add parsley and saute 5 more minutes. Add broth and half & half. Simmer 5-10 minutes. Remove from heat. Stir in sour cream,salt and pepper. Can be reheated but DO NOT boil.
Preheat oven to 375°. Scrub potatoes, then prick several times with a knife or fork. Bake 1 hour, or until very soft when pierced with a knife. Combine orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper. Remove potatoes from oven. Once cooled, scoop out the insides with a spoon. Place 1/2 of sweet potato meat into the bowl of an electric mixer. Add 1/2 of juice-and-cream mixture, blend until combined but not smooth, and pour into a large baking dish. Repeat with remaining potatoes and juice-and-cream mixture, and add to baking dish. Melt butter in a large skillet over medium-high heat. Add apple wedges and brown sugar; cook about 10 minutes, turning apples occasionally, until lightly browned on both sides. Place on top of sweet potatoes and bake 30 minutes, until heated through. (Note: If refrigerating before baking, cook 45 minutes, or until heated through.).
In a 5 quart pan, bring 2 or 3 quarts water to a boil. Clean stem ends and strings from peas. Rinse and drain. When water boils, add pasta, pushing it down into the water. Cook until almost tender to bite, about 3 minutes. Add peas and cook until they turn bright green, about 2 minutes. Drain peas and pasta through a colander. In a large pan, combine garlic and butter over high heat, stirring until butter melts. Add peas and pasta and mix until pasta stops sizzling, about 1 minute. Add about 2 t. of the lemon zest, 2 T. of the lemon juice, and about 1 T. of the mint to the pan, mix. Serve the pasta mix in wide pasta bowls, swirling to make a well in the center. Spoon creme fraiche into the centre of the bowls and sprinkle with remining peel, mint, and juice. Add salt and fresh ground pepper to taste.
Preheat oven to 350 degree`s. In a large bowl add the bread crumbs and broth and let soften. Add the next 8 ingredients mix in well(Pesto to pepper flakes). Add the meats and eggs mix together. On a damp counter place plastic wrap down. Then the meat mixture in one layer 9 x 12. Lay the ham & cheese roll in one row across the long lenght of the meat. Press the Cappicola into the meat. With the aid of the plastic wrap pull up the long side meat over the cheese and continue to roll sealing in the cheese. Roll onto a large baking pan. Adjust the roll so seam is down and cheese is seal inches. removing the plastic wrap, add discard wrap. Place the bacon slices over meat if using. Bake in oven for 40-50 minutes. Or until internal temp is 160 degrees when inserted in center of loaf. Let the meat rest room temp for 15-20 minutes. Important for the juices to redistribute. Serve with your favorite tomato sauce.
In a large bowl, beat the egg yolks and stir in the condensed milk and vanilla. Fold in the crushed cookies and whipped cream. Pour mixture into a 9 by 5-inch loaf pan lined with foil. Cover and freeze for 6 hours or until firm. To serve, scoop ice cream from pan or cut into slices.
In a 2 quart baking dish, layer half the onion, celery and green pepper. Salt and pepper to taste. Top with ground beef sprinkled with garlic powder. Pour over tomato sauce. Top with remaining onion, celery and green pepper. Arrange potatoes over top and cover with soup. Bake at 350 degrees uncovered for 1 1/2 hours.
Heat deep heavy bottom Wok Add Cumin Seeds, Cardamom, Bay Leaf & Cinnamon and roast for 3 minutes. Add Ghee/Oil. Add Chopped Onion and fry till brown. Add Chopped Green Chillies, Chopped Garlic & Ginger and Fry. Fry till the mixture becomes dark brown and Ghee/Oil Seperates. Add Garam Masala, Red Chilly Powder, Coriander Powder and Cumin Powder and Fry for 5 to 6 minutes. Add the Cashews and fry for 5 minutes. Add Tomato and fry till the Masala becomes consistent. Add Salt and fry for 3 minutes. Drain the Peas and add to the Masala stirring till the Masala coats the Peas. Add Paneer and mix again so that the Masala Coats the Paneer. Add Salt & Water Amount of water depends upon the consistency of the gravy. Once the water and the Masala Mixes and comes to a boil Add the cream and bring the mixture to a boil.
To make the marinade: Preheat broiler. Place lemons, cut side up, in a small, non-aluminum baking dish and sprinkle with salt and pepper. Roast, about 6 inches below the heat, until very soft, about 20 minutes. The tops will darken and caramelize. Let cool in the baking dish. Squeeze the lemon pulp and juice and scrape all the cooking juices from the baking dish into a strainer supported over a bowl. Force it through and add garlic. Whisk in rosemary and extra-virgin olive oil. Keeps up to 1 week refrigerated in a tightly sealed container. Soak rosemary or wooden skewers in water to cover 1 to 2 hours. Preheat grill or broiler. Skewer 2 tuna pieces lengthwise on each rosemary sprig and brush with marinade. Season with salt and pepper and grill, turning once or twice, to medium rare, 8 to 10 minutes, depending on heat. Serve immediately.
Combine lemon cake mix, apricot nectar, sugar and oil in large bowl. Beat for 3 minutes. Add 1 egg at a time, mix after each one. Pour mixture into greased and floured pan. (you can use either a bundt or rectangle 13" x 9" pan) Bake at 325* for 1 hour or until done. (check a few times toward the end, don't want it to dry out.) Cool right side up 5 minutes then remove from bundt pan or leave in rectangle pan. Mix 1 cup powdered sugar and enough lemon juice to make a glaze. Pour over still warm cake to make a glaze over top and let it drizzle down the sides.
Preheat oven to 350°F Grease two 8 inch pans and line the bottoms with waxed paper. Whisk the egg whites in a large bowl until they hold stiff peaks, then gradually whisk in the superfine sugar one tablespoon at a time, whisking after each addition. Continue whisking the meringue for 1-2 minutes, until very stiff, then fold in the vanilla extract, vinegar and ground hazelnuts. Divide the meringue mixture between the prepared cake pans and spread level. Bake for 50-60 minutes, until crisp. Remove the meringues from the pans and let them cool on wire racks. While the meringues are cooling, make the sauce. Process the raspberries with the confectioner's sugar and orange liqueur in a blender or food processor, then press the puree through a fine sieve to remove any seeds. Chill the sauce until ready to serve. Whip the cream until it forms soft peaks, then gently fold in the raspberries. Sandwich the meringue rounds together with the raspberry cream. Dust the top of the gateau with confectioner's sugar. Decorate with mint sprigs and serve with the raspberry sauce.
Preheat oven to 375. Mix cream cheese spread and egg in large bowl until well blended. Stir in rice, corn, 3/4 cup of the shredded cheese and cilantro. pour mixture into greased 1 1/2 qt baking dish. sprinkle with remaining 1/4 cup shredded cheese. Bake 20 - 25 minutes or until cheese on top is melted and lightly browned.
Base: Cream butter and sugar. Add egg and oil. Add sifted dry ingredients. Press into 36 X 27 cm jelly roll sheet. Filling: Beat caramel with fork to make it more pliable. Spread evenly over raw base. Topping: Beat egg whites till stiff. Beat in 100ml sugar then fold in remaining sugar, nuts and cherries. Spread over caramel. Put in oven set to 180C then turn oven down to 170C and bake for 10 minutes. Turn oven down to 160C and bake for 20 minutes. Cut into squares and decorate with rosette of cream topped with a nut or cherry (optional).
Pre-heat the oven to 350 degrees. Butter a 9x13 baking dish. In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil. Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined. Stir in the flour and peanut butter M&M's until well combined. Pour into prepared pan and bake for about 30 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack.
Place oven rack in the top 1/3 of the oven and preheat it to 425 degrees F. Set a wire rack in a baling pan and coat the rack lightly with non-stick cooking spray and set aside. In a food processor, fitted with the metal blade, or in a blender, combine the cornflakes, chili powder, thyme and garlic powder. Use the on/off pulses until the mixture resembles coarse crumbs. Transfer the mixture to a shallow bowl or plate. If the fillets are large, cut them into serving-size pieces. In a bowl, whisk together the buttermilk, salt and pepper and then dip the fish into the mixture to coat. Dredge the fish into the crumb mixture next, turning to coat both sides. Place the fillets on the prepared rack and repeat with remaining fillets. Coat both sides of the fillets with the non-stick cooking spray. Bake 14-18 minutes, or until the crumb coating is golden brown and crisp and the fish is opaque at the center. Serve with lemon wedges.
Chop shallot finely. Brown in hot butter (circa 3 mins). Add creme fraiche and reheat while stirring. Take from heat and add mustard -- don't heat any further as the mustard will quickly lose its aroma.
In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. Set aside. In a large pot heat oil over medium-high heat. Add the onion, pepper and celery. Cook for about 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.
In large bowl, just before serving, combine orange soda and seltzer. In another bowl, lightly blend vanilla ice cream and orange sherbet. Top it all on the orange soda mix. Bon appetit!
In a medium saucepan, combine first 8 ingredients. Bring to a boil, reduce heat, cover and simmer for 5 minutes. Discard cinnamon stick. Add honey, lemon juice, and Splenda to the carrots. Bring to a boil. Cook uncovered for 5-10 minutes, until carrots are tender and most of the liquid is evaporated.
Preheat oven to 350°F. Butter a pretty casserole dish 15"x10" baking dish or a souffle dish would be perfect. Melt butter in large skillet and add mushrooms, onions, & celery. Saute for 3-5 minutes until translucent. Add garlic and cook for another 2-3 minutes. Now add salt, thyme, rosemary, sage, black pepper, savory, parsley & poultry seasoning & mix well. Add nuts and mix well again. Beat the eggs. Place bread into a large bowl along with vegetable mixture, beaten eggs and 1 cup warm chicken broth or vegetable broth. Continue mixing and pouring in broth until stuffing looks moist, use at least 4 cups of stock or broth. It should not be too dry - remember you are going to bake it. Transfer stuffing to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes. Variations:*To keep Kosher use the margarine and **For Kosher or Vegetarian - use the vegetable broth.
Chop the peppers, tomatoes, and onion into very small pieces so they cook evenly throughout the meatloaf. In a large bowl mix the ground beef, eggs, veggies, 2T Worcestershire, sea salt,cracked black pepper & red chili pepper flakes to taste. Form the mixture into the shape of your pan. Line the pan with Reynolds Wrap Foil, then place your meatloaf in the pan and allow it to rest as you prepare the spicy ketchup. In a small bowl, add the ketchup, honey, Tabasco, mustard, 2T Worcestershire, and mix well. Cover the meatloaf, then top with bacon. Bake @400 for 45 minutes until golden brown.
Add all ingredients to medium size skillet. Heat to boiling. Reduce heat and simmer until liquid is absorbed (about 20-30 minutes).
NOTE: Keep your cream cheese in the refrigerator until ready to use! I'll tell ya why later. Preheat your oven to 350. Start by frying up your 10 slices of bacon. I normally fry them 5 strips at a time. When finished and crispy, let them sit on paper towel while you fry up the other 5 pieces. When bacon is finished, let the strips just sit and hang out while you get the spinach ready. The next step is pretty IMPORTANT that's why I made the word important in all caps. If you have worked with frozen chopped spinach before, you know it's loaded with water. That's what makes this next step pretty darn important. Make sure your 10 ounce box of frozen spinach is totally thawed. Over the sink or over a bowl, take out the spinach, 1/3 of it at a time, and literally use your hands and squeeeeeeze out the water. Just like you are squeezing out a sponge. Trust me, you DO NOT want all that yucky liquid messing up your beautiful quiche. Ok, now you are ready to mix everything all up. In your Kitchen Aid mixer or in a large bowl, put in your 3 eggs, heavy whipping cream, shredded Swiss cheese,the crumbled bacon, and grated Parmesan cheese. Mix together until all is incorporated. Don't over mix. Now gently take your spinach, and separate it from the clumps that you squeezed them into, and place into the cream mixture. Carefully stir with a spoon to incorporate. Ok, now comes the twist . . . the extra little step that makes this quiche go from a good recipe to I think I see angels recipe. Take your cream cheese out of the refrigerator. It needs to be cool because it's much much much easier to cut into cubes if it's cold. Room temperature cream cheese is a no no if you want cute little cubes. Make the cubes about the size of a mini crouton. If you don't know what that size is, then make them smaller than a dice. If you don't know how big a dice is, then make them a bit smaller than a bouillon cube. Once you have cut up about 3 ounces of cream cheese into cute little cubes, very very very gently, fold them into your mixture. You DO NOT want to mash them up into the batter. What we want is wonderful little pillows of cream cheese, throughout the quiche. Like little surprise bites, that make you sit back, close your eyes, and go "oh my goodness". Pour the mixture into the waiting frozen deep dish pie shell. Bake in a 350F preheated oven for 45 minutes. NOTE: Sometimes it's a little tricky to tell when a quiche is done. I like to set my timer for 40 minutes and keep checking every couple minutes or so, but 45 minutes should be good. The key is to make sure, when you start to pull it out of the oven, that the middle is not moving or shaking.