HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place a medium skillet over medium to medium high heat and add the extra-virgin olive oil and the butter. Melt butter into oil, then add onions and garlic, cook 10 minutes, stirring occasionally. Add bouillion cube to the pan with 1/2 cup water and cook until it "melts" and coats onions, stirring frequently, 3 minutes. Season the onions with pepper, thyme and Worcestershire sauce. Remove from heat and transfer to a plate to "quick-cool.". In medium bowl, mix together the sour cream and softened creamed cheese using a rubber spatula. Stir in the onion mixture until completely combined, add chopped pecans, & add salt only if necessary and adjust your seasonings. Serve at room temperature or chill. Garnish with chives. Pack up chips as-is. Season the veggetable chips with salt and pack up with paper towel to capture excess moisture in plastic food bag. If serving at home, salt vegetables in single layer, let stand 5 minutes then pat dry. Arrange chips and vegetable chips around dip and serve.
Heat tomatoes and zucchini in a wide skillet. Bring to a simmer and cook uncovered 3 minutes. Stir in taco seasoning, 2 tablespoons water, black beans and corn. Cover and simmer 5 minutes. Stir in walnuts. Let stand 1-2 minutes for sauce to thicken. Serve in taco shells or soft tortillas with choice of condiments like lettuce, cheese, sour cream, or avocado slices.
In bowl, combine first 4 ingredients. In saucepan, heat beer over low heat til warm. Stirring, add cheese mixture. Stir til melted. *If you can't find horseradish mustard, add 1 1/2 teaspoons each of regular mustard and horseradish. Serve with tortilla chips or thinly sliced french bread.
Combine first seven ingredients together in a bowl, and mix well. Divide into 8 equal portions and shape each into a large flat patty. Combine sauce ingredients together and set aside. Place patties on broiling tray, broil 5-6 inches from heat source, leaving the door slightly ajar. When the first side is done (5-8 minutes), turn over and cook the second side, basting with sauce during the last 2 minutes. Serve with warmed hamburger buns if desired.
Melt the butter about half wasy, just so it's really easy to stir. Add the sugar and mix together. then add the egg and beat inches. Add the flour and jelly or whatever you chose and blend together. microwave for 1 minute 30 seconds.
Brown chicken and cut into 1 inch pieces. Add 2 cups of water bring to a boil. Add the 2 cups of macaroni cook on medium heat for 15 minute or until all of the water is gone (mix often so it does not stick). Add 1 can of Rotel and 10 oz. of Velveeta cheese. Melt and serve.
Preheat oven to 375°F. In a small casserole dish pat the suffing into the dish forming a crust. If needed mix the stuffing with a bit of melted butter to help it adhere. Bake the crust for about 8-10 minutes until it is slightly set. Take casserole out of the oven and scatter cheese and meat over the crust. Mix eggs, seasoning, garlic (I LOVE garlic, so you may want to add a great deal less), and milk together then pour into the caserole dish. Bake quiche for about 30-35 minutes OR until set.
Place the sugar and 2 cups (500ml) of cold water in a saucepan over a medium heat and cook, stirring constantly, until the sugar has completely dissolved. Stop stirring, then increase the heat to medium-high and bring the syrup to the boil. Return the heat to medium and simmer for 12 minutes, occasionally using a brush dipped in cold water to brush down the sides of the pan and to remove any sugar crystals (they are otherwise likely to make the syrup cloudy). Remove from the heat and leave to cool, then pour the mixture into a container and chill. Place the chilled syrup in a blender with mint and lemon juice. Blend at a high speed until the mint is very finely chopped. Place the yoghurt in a large bowl and whisk well until it is smooth, then fold in the whipped cream. Add the syrup and whisk to combine. If you have an ice cream maker, churn the mixture in it. Otherwise, pour it into a large, stainless-steel bowl and freeze for about 3 hours or until frozen 5cm (2 inches) from the edge. Remove the bowl from the freezer and use a whisk or hand-held beaters to give the ice cream a really good whisk, breaking up ice crystals and smoothing it out. Repeat these freezing and whisking steps once more. (For an even smoother texture, repeat these steps a few more times). Pack the ice cream into a container, cover it tightly and freeze it at least overnight or until it is firm. Serve the ice cream with extra mint.
In a 12-inch saute pan, heat the oil and butter together. Add in the onion, green pepper, celery, garlic, and Creole seasoning; stir/saute for 3-4 minutes. Sprinkle the flour over the vegetables; cook, stirring, for 2 minutes. Add in crawfish, Worcestershire sauce, Tabasco, and heavy cream; bring mixture to a boil. Simmer over medium heat for about 5 minutes, until the cream has reduced and the sauce is thickened. Make the piecrust: add flour, Creole seasoning and salt into the work bowl of a food processor; pulse on and off 3 times. Cut the cold shortening into small pieces and distribute it over the flour mixture; pulse the machine on and off 3 times, until the shortening resembles peas. Sprinkle 3 tablespoons ice water over the flour mixture, and pulse on and off until the dough begins to come together. If it appears dry, add more water, 1 teaspoon at a time. Turn the dough out onto a floured board, and roll into a disc, approximately 12 inches in diameter. Preheat oven to 375°; grease the edges of a 10-inch ovenproof baking dish, and transfer the crawfish mixture to the dish. Top the dish with the piecrust dough, and crimp the edges, making a few slits in the top of the crust to allow steam to escape. Bake the pie for 30 minutes, or until the crust is golden brown.
fry meat till brown. sprinkle with garlic powder and onion powder. add seasoning and 1/2 cup water. simmer 15 minutes. place cheese and meat in tortilla, roll and enjoy.
Mix together all the ingredients from the beef broth through the cracked black pepper to create a marinade. Using a meat tenderizer, pound the cubed steaks into 1/4-1/2 inch thickness. Separate the cubed steaks into two gallon-sized plastic storage bags. Cover the steaks with the marinade. Marinate the cubed steaks in the refrigerator for 30 minutes or longer. Slice the peppers and onion into 1/4 inch thick slices. Saute together with the oil until tender. Combine the mayonnasie and parmesan cheese to use as a spread. Grill the cubed steaks over medium-hot coals to desired doneness, about five minutes each side for medium. Brush with marinade during grilling. Serve on toasted hoagie rolls. Top with provolone slices, sauteed peppers and onions, and parmesan mayonnaise.
Proof the yeast in the warm water and set aside. Beat egg yolks,stir in warm milk,sugar,salt, yeast mixture,and 2/3cup of the flour. Beat until smooth and set aside. Cut butter into remaining flour until partcles are the size of LARGE PEAS. Pour in yeast mixture. Mix lightly with a spatula just until flour is moistened. Cover and chill at least 2 hours or up to 3 days. IT MUST BE COLD WHEN ROLLING OUT. If it gets too warm and the butter starts to melt, fold into thirds and refrigerate for 30 minutes. Turn out onto a floured board and knead lightly. Divide into thirds. Roll each into 16 inch diameter circle and cut into 12 pie shaped wedges. Roll wedges starting at the wide end. Place point side down on a greased baking sheet. Cover with towel and let rise at room temperature until doubled. Brush each with beaten egg white. Bake in a 375 degree oven for about 20 minutes. Serve warm or re-heat in low oven-- do not microwave. Makes 36 small, but you can make as big as you want.
First assemble the spices: mustard seeds in one small bowl, the rest can be mixed together in another bowl. Put the onion in one bowl. Put the garlic and ginger in another small bowl. To begin the curry, heat the oil in a large pan. Once hot but not smoking, add the lightly crushed mustard seeds, cook for 30 seconds only, beware they may pop and spit out of the pan. Add the chopped onion, lower the heat and cook for approx 3-5 minutes until soft but not colored. Then, add all the spices plus the garlic and ginger. Cook on a medium heat taking care to ensure the spices don't burn. Add the chicken, stirring well to make sure all the chicken is coated in the spices. Cook for 10 minutes stirring occasionally to make sure the chicken or spices are not burning. Finally, add the stock, the tomato puree, a small pinch of salt and the bay leaf. Stir again and then lower the heat. Cook gently for 25 minutes until the chicken is cooked through and tender. Finally add the cilantro/coriander and tomato, stir and cook for a further 3 minutes.
Preheat oven to 350°F. In pie plate, combine eggs and 1 TBSP water. In another pie plate, place bread crumbs. Dip eggplant in egg mixture coating well. Dip into bread crumbs. Place on greased (I use olive oil spray) baking sheet. Bake eggplant for 20 minutes, turn once. In large skillet w/ olive oil, saute onion, garlic, and turkey meat for about 5 minutes. Add tomatoes, tomato paste, oregano, basil, salt, pepper, and sugar. Bring to boil. Stir with wooden spoon. Reduce heat, simmer, covered and stirring occasionally for 45 minutes. Arrange half of eggplant slices in bottom of baking dish. Cover bottom of baking dish with some of the sauce. Arrange the eggplant so it covers bottom of baking dish. Sprinkle cheese and pour sauce so it covers a thin layer over eggplant. Arrange the rest of the eggplant and repeat those steps. The top layer should be the mozzarella cheese. Bake, uncovered 25 minutes.
Cook pasta in a large pot of boiling salted water until just tender but still firm to bite. Meanwhile, in food processor or blender blend garlic, jalapenos, and cilantro. Add whipping cream and blend until thick. Add lime juice and season with salt and pepper. When pasta is firm, add peas and cook for 2 minutes (do not cook if using frozen). Drain pasta and peas and return to same pot. Mix in sauce and thawed frozen peas. Add salmon and chives.
Sprinkle chicken with salt and black pepper. In a 12-inch skillet cook chicken in hot oil over medium heat for 12 to 15 minutes or until internal temperature of chicken registers 170F on an instant-read thermometer, turning once. Remove chicken from skillet; keep warm. Add zucchini, sweet pepper, onion, garlic, and the 1/8 teaspoon black pepper to skillet. Add the water; reduce heat. Cover and cook for 5 minutes, stirring once or twice. Stir in tomato sauce and paste. Bring to boiling; reduce heat. Cover and simmer for 5 minutes more, stirring once. To serve, divide couscous among dinner plates. Place chicken on couscous. Spoon vegetable mixture over chicken and couscous. Sprinkle with feta cheese and serve with lemon wedges. Makes 4 servings. *Note: For 2 1/2 cups cooked couscous, in a 1-quart saucepan bring 1 1/4 cup water and a dash of salt to boiling. Stir in 1 cup quick-cooking couscous. Remove from heat. Cover and let stand for 5 minutes. Fluff with a fork before serving.
Chop onion, scallions, and dill sprigs. Heat the butter in a non-stick pan on medium heat. Sautee the mushrooms and yellow onion in the pan until soft. When mushrooms and onions are cooked to your taste, add the chopped scallions and chopped dill. Sautee for about 1 minute. Add egg whites and cook until you can see bits of egg in the mixture. Serve.
Mix all ingredients except candy bars. Coat snickers bars. Deep fry 3 minutes. Drain on paper towels.
Cream the butter, add the sugar and beaten egg yolks and egg white; continue beating until fluffy. Sift the flour with the baking powder and salt, mix with 1 cup coconut and add alternately with the milk and flavourings to the butter mixture. When smooth pour into a greased 9" x 13" pan or into two greased 8" round cake pans and bake in a preheated 350 degree F oven- the flat pan for about 45 minutes, the layers about 30 minutes, but test both and don't overbake. The cake is done when a toothpick inserted in the center comes out clean. Cool; remove from pan and frost with Angel Feather Icing. Icing: Put everything but the vanilla into the top of a double boiler with fast-boiling water below. Start beating immediately with a rotary beater or electric mixer until the mixture stands in stiff peaks. Remove from heat, add vanilla and keep on beating until it is thick enough to spread easily.
Combine sugar, celery seed, salt and mustard,Gradually stir in water and cider vinegar until smooth in saucepan over medium heat. In separate container mix a small amount of water with arrowroot until mixture is smooth, stir in gradually to above ingredients in saucepan until mixture thickens. Refrigerate until chilled, about 3 hours. Mix in salad dressing and yogurt. Combine cabbage and apples in serving bowl and pour on dressing. Toss lightly to coat. Serve immediately or refrigerate.
Preheat oven to 400°F. Peel the potatoes and halve lengthways. Place in a saucepan and cover with cold, salted water. Bring to the boil and then simmer for 5 to 6 minutes. Drain in a colander and leave to stand for 2 to 3 minutes before shaking the colander gently. This will begin to break down the edge of the potatoes. These slightly rough edges will become crisp and crunchy during the roasting. Heat a frying pan with 1/4 inch of oil or melted lard. Once it's hot, the potatoes can be lightly rolled in the seasoned flour, shaking off any excess. Fry the potatoes in the oil, turning occasionally until completely golden brown. Now transfer the potatoes to a roasting pan. Pour some of the cooking oil into the pan (approx. 1/8 inch deep), sprinkle the potatoes with salt and roast in the oven for 30 minutes before turning in the pan. Roast for another 30 minutes. Remove the crispy roast potatoes from the pan and serve. A knob of butter can be melted over the potatoes to enrich the crispy roast taste. For an ultra-crispy finish, increase the cooking time to 1 1/2 hours, turning the potatoes in the pan halfway through.
Put everything, except nutmeg, whipped cream and cherries in a blender and use enough ice that when blended will be the consistency of a milkshake. Blend, pour into glasses, and top with whipped cream, a cherry, and a couple dashes of grated nutmeg. Enjoy! But use caution! They taste like there is no alcohol in them and most people have a tendency to get"bushwacked!" Haha!
Combine sugar, flour, cocoa, salt and baking powder. Combine oil, eggs, corn syrup and vanilla; add to dry ingredients. Fold in nuts. Spread in a greased 13x9 inch baking pan. Bake at 350 for 25-27 min or until a toothpick comes out clean. If desired, dust with confectioner's sugar while warm.
Combine dressing ingredients. Mix well and refrigerate. Combine greens and fruits, toss with dressing and serve. Top with chopped pecans, if desired.
Preheat oven to 350 degrees. Sift flour and salt together. With a mixer beat butter, powdered sugar, and vanilla together until light and fluffy. Work in dry ingredients gradually. Once thoroughly mixed, roll into 1 inch balls and place 1 inch apart on an ungreased cookie sheets. Bake for 12-15 minutes. Let cool slightly and sprinkle with powdered sugar.
Dissolve Jell-O in boiling water. Add applesauce and stir. Refrigerate.
In mixing bowl, cream butter and sugar; beat in extract. Combine the flour and salt then gradually add to the creamed mixture. Roll into 1-inch balls; place 2 inches apart on greased baking sheets. Using the end of wooden spoon handle, make an indentation in the centre of each ball and fill with jam. Bake at 400°F for 10-12 minutes or until lightly browned; remove to wire racks to cool. Drizzle icing over after cookies have been cooled.
Melt the dark chocolate and white chocolate in separate bowls. Line 2 baking trays with baking paper. Drizzle over the dark chocolate, then drizzle over the white chocolate. Using a spatula, spread the chocolate to 1mm thick creating a marbled effect. Cool slightly, then score into large squares. Refrigerate to set.
Combine the first 10 ingredients. Marinade Turkey breast in a large ziplock bag or dish for 2 hours. Soak wood chips in water for at least 1 hour. Drain the wood chips well and make a smoke 'bomb' using 1 cup of moistened wood chips wrapped in thick tin foil with numerous holes poked in it. Heat BBQ to 350-400. When heated turn off the right side. Place smoke 'bomb' on the side with the flame and the turkey breast, skin side up, on the right side of the grill. Maintain temperature of grill at about 300 degrees. After every hour, replace the smoke bomb with a fresh one. Allow meat to cook slowly using indirect heat until the internal temperature reaches 160 degrees, approx 2 1/2 to 3 hours. Sprinkle with sage and lemon. Tent with foil and allow to rest for 10 minutes before carving. ENJOY and wait for the compliments!
In a bowl, combine the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of the sugar. Add the chicken meat to coat. In a small skillet, mix the remaining 2 tablespoons of sugar with 1 tablespoon of the water and cook over high heat, stirring until the sugar is dissolved. Cook without stirring until a deep amber caramel forms. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer to a bowl. Heat a wok over high heat. Add the oil and heat until shimmering. Add the lemongrass, shallot, and chilies and stir-fry until fragrant. Add the chicken and caramel and stir-fry until the chicken is cooked through and the sauce is slightly thickened. Transfer to a bowl and top with the scallion. Serve with steamed white rice.
Thoroughly mix the marmalade and ground ginger. Put the whiskey, marmalade mix, lemon (or orange) rind and sugar in a bowl. Stir well, then leave the mixture to stand for at least 15 minutes. Stir the cream slowly into the whisky mixture until evenly blended, then beat with an electric or rotary beater until thick. Beat the egg whites until stiff, and then fold into the cream mixture until well blended. Spoon into 4 individual wine glasses or sundae dishes, then chill in the refrigerator for at least 30 minutes. Serve chilled, with brandy snaps or ginger snaps (cookies).
Cut meat into 1.5-inch cubes. Place meat in large stock pot, pour in enough water to cover, cover pot with lid, and bring to the boil. Once boiling, reduce heat to simmer, lid on, until meat is tender, perhaps 45-60 minutes. While meat is cooking, chop vegetables and place into large mixing bowl(s). Note: beets can stain your hands and clothing, so be careful. When the meat is tender, remove bone and spoon off any grease or marrow with ladle. Add vegetables and spices. Add enough liquid (water or broth) to total 12 cups, including what you cooked the meat inches. Cover pot and bring to the boil. Once boiling, reduce heat to a simmer. Cook for about 30 minutes, until vegetables are soft but not mushy. Adjust seasonings if necessary. Add a dollop of sour cream to each bowl when serving.
Cook Egg Noodles in a salted pot of water. When Noodles are done drain and set aside. In skillet saute Onions in Butter until transparent. Add Cabbage and saute around 5 minutes (or until tender). Mix the cooked Noodles into the skillet. Add Salt and Pepper and (optional) Sour Cream. Serve and enjoy.
In a small bowl, mix all the ingredients (apart from the fish and green onions) together. Smear a little of the dressing around a dinner plate. Arrange the fillets thickest sides out. Drizzle the remaining dressing over the top and spread it around. Cover with cling film, punch a few holes in it then microwave on high for 2 minutes. Check and microwave a further 30 seconds at a time until the fish is just done. Allow to stand a couple of minutes then serve, pouring the juices over and garnishing with the sliced green onions.
Mix crab meat, sour cream, cheese, and soup mix. Spread on toast rounds. Heat under broiler for 4 to 5 minutes.
In a large skillet, cook and crumble meat until almost browned. Add onion, green pepper, and garlic. Continue cooking until meat is browned and onion is tender. Drain, stir in remaining ingredients, bring to a boil, reduce heat. Cover and simmer for 30 minutes, stirring occasionally.
Cream butter and sugars, then add eggs and vanilla. Beat well. Add dry ingredients, beating thoroughly. Roll 3/4 of the dough into balls, about 1-inch in diameter. Place on greased cookie sheets and flatten with fork. Place 1/4 teaspoons of the jam on each cookie and top with a very small "hat" of cookie dough. Bake at 400F for 8-10 minutes.
In a large skillet, heat 2 T. of olive oil, over medium-high heat. Season chicken with salt and pepper to taste. Add the chicken to the heated skillet, in a single layer. Cook chicken, turning once, until it is browned but not fully cooked through. This should take about 4-5 minutes. Transfer the chicken to a plate, trying to leave as much oil in the skillet as possible. Add the lemon to the skillet in a single layer. Cook them, turning once, until browned on both sides - about 2 minutes. Add the remaining 2 T. olive oil, the carrots and garlic and cook over medium heat, stirring occasionally until carrots are just slightly soft - this should take about 2 minutes. Add the water and cook until carrots are crisp tender and the liquid has evaporated - this should take about 2 minutes. Stir in the cumin, paprika and cinnamon and cook for about 1 minute more. Return chicken to the skillet, and any accumulated juices. Cook, stirring, for about 1 minute. Add the chicken stock, olives and seson with salt and pepper. Simmer over medium heat until the chicken is cooked through - this should take about 5 minutes. Transfer the chicken to a serving bowl and sprinkle with almonds. Serve with couscous.
To make the pizza dough, mix the salt and the yeast in a bowl with the warm water. In another large bowl make a well in the centre of the flour and then add in the yeast mixture and the olive oil. Mix well with a wooden spoon until the mixture forms into a dough. Turn out the dough onto a clean, well-floured surface and knead it with your hands for around 3 minutes. Place the dough in a bowl, cover with a clean tea-towel, leave in a warm place and allow to rest for at least 20 minutes. Preheat the oven to 450°F Flatten the dough into a 12in pizza tray, using your hands to press it down. Place the ricotta, spinach, salami, Parmesan, olives and basil leaves over one half of the pizza dough and season with salt and freshly ground pepper. Carefully fold the other half of the pizza over the filling, sealing the edges together well. Spread the tomato sauce over the calzone and bake at once for 15 minutes until cooked through. Serve hot from the oven.
STEAK: Preheat the oven to 350 degrees. Bring the steak to room temperature. Rub the steak on both sides with the olive oil, salt, and pepper. Let it sit while you preheat a cast iron skillet over high heat, about 4 minutes. Place the steak in the skillet, and don't move it for 3 minutes. Flip the steak, and leave it alone for another 3 minutes. Put the skillet into the preheated oven for 5 minutes. (This will be medium rare.). Remove the steak from the skillet to a platter, cover loosely with foil, and allow to rest for 5 minutes. OPTIONAL SAUCE: While the steak is resting, deglaze the pan with the red wine, and put back over high heat. Scrape up any bits of steak stuck to the pan. Add the shallots to soften in the wine as it reduces. Finish the sauce by swirling in the butter to incorporate. Pour sauce over steak.