HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook noodles according to package directions until al dente. Drain but DO NOT rinse. In a medium sized skillet, heat 1 tbsp olive oil over medium-low heat. Add onions and cook until translucent and tender (about 10 min). Stir in the parsley, basil, thyme, and oregano. Turn the pasta into a large serving bowl and add the onion/herb mixture. Season with salt and pepper. Drizzle the rest of the olive oil generously over the entire dish and toss with the parmesan cheese until all is well combined. Serve immediately.
FOR THE BASE: Preheat oven to 375 degrees F & grease a 15"x10" baking pan (jelly roll pan), then place a 22-inch length piece of waxed paper lengthwise in the pan, smoothing it to conform to the pan & with the excess hanging over the ends of the pan. Butter the waxed paper. In a medium bowl, combine flour, baking powder & salt, then set aside. In a large mixing bowl, beat butter, sugar & 1 teaspoon of vanilla extract until light & fluffy. Add eggs one at a time, beating well after each addition. Stir in the flour mixture 1/2 cup at a time, blending well after each addition. Then stir in the chopped nuts & spread the batter evenly into the prepared pan. Bake 10-15 minutes or just until a toothpick inserted in the center comes out clean. Holding ends of the waxed paper, lift cookie base out of the pan & place on a wire rack to cool. FOR THE GLAZE: In a large bowl whisk together powdered sugar & cocoa until no lumps remain. Add 2 teaspoons of vanilla extract & 4 tablespoons of the milk, whisking to incorporate. Then add enough of the remaining milk to make a smooth, creamy glaze of medium consistency. Line a large baking sheed with waxed paper, then place the coconut on a large place, before cutting the cookie base in 48 1 1/4" x 2 1/2" bars. Using a fork to spear the bars, one at a time, dip the bar into the chocolate glaze, allowing excess to drip back into the bowl. Place each chocolate dipped bar on the plate of coconut & using 2 forks, turn the bar so that all sides are coated. Place the coated bars on the prepared baking sheet & refrigerate until the glaze is set. Store in an airtight container at room temperature for up to 7 days, or in the freezer for longer storage.
In large saucepan, melt margarine. Add sugar, flour, cold water, vinegar. Whisk to mix so there is no lumps and all is mixed well. Add beaten eggs. Mix. Cook on low to medium heat stirring until filling starts to thicken. Stir a few more times and set aside. Place pie crust in a deep dish pie pan. Flute edges with the back of a fork. Prick 4 sets of fork tine holes in wheel fashion on the bottom of crust. Preheat oven to 450 degrees. Throw beans in the bottom of pie pan. Bake 8 minutes. Take out of oven. Lower oven temperature to 375°. Remove the beans. Throw one dash salt on the pie crust. Pour in filling and level evenly. Wrap tin foil around the edges of the pie crust. Bake about 40 - 45 minutes. Check. When the filling is lightly browned and a knife stuck in the center comes clean it is done. Cool in cold box, refrigerator or cooler. Note: This recipe can be put in a camp oven or cast iron dutch oven over coals. The crust on the bottom may become a little crispy.
Preheat oven to 350°F. Heat 2 tbsp butter and oil in an oven proof Dutch oven or heavy saucepan. Add beef and quickly brown on all sides. Sprinkle in flour and cook, stirring, until flour is golden brown. Add salt, pepper, garlic, wine and 1 cup of water (or enough to cover meat). Bring mixture to a boil. Tie the sprigs of celery and parsley together with string for thread. Add celery/parsley bundle, bay leaf and thyme to pan. Cover tightly and place in oven for 2 hours or until meat is tender. Skim off fat and remove the celery, parsley and bay leaf. Place bacon in skillet and cook until crisp. Add onions and cook until lightly browned, stirring gently. Remove onions and bacon from pan using a slotted spoon and add to meat mixture. Recover and put back in oven for an additional 15 minutes. Heat 2 tsp butter in skillet. Add mushrooms and lemon juice. Cook gently for about 2 minutes. Sprinkle mushrooms and chopped parley over beef mixture. Serve immediately.
Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating until blended. Add eggs, 1 at a time, beating just until blended. Combine cake flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla. Pour 7 cups batter into a greased and floured 13- x 9-inch pan, reserving remaining 1 cup batter. Bake at 350°F for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan, and cool completely on wire rack. Note: Prepare cake batter 1 1/2 more times; stir in reserved 1 cup batter. Repeat procedure for baking the second 13- x 9-inch layer. Spoon 3 cups batter into a greased and floured 9- x 5-inch pan. Bake at 350°F for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Repeat procedure with remaining batter for baking the second 9- x 5-inch layer. Yield 1 (13- x 9-inch) layer (8 cups batter).
Rub pork with brown sugar. Wrap loosely in foil. Roast at 350°F for 2 1/2-3 hours until very tender. Pull into shreds with fork. Spoon 1/2 cup in each bun. Top each with 1 tbsp barbecue sauce.
Pour the chocolate syrup in the bottom of a nice glass. Pour the creamer on top of the chocolate syrup. Add the seltzer or sparkling water. Stir and a nice head of foam should develop on top of the chocolate/milk mixture. Bon Appetit!
Heat oven to 400°F Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle. Melt Butter in a 4 to 6 qt pot over medium low heat. Stir in onions and garlic, cover and cook 10 minutes until soft, but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally. Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.
In a large, shallow dish, combine the soy sauce with the sugar, white wine, chopped garlic, toasted sesame oil and crushed red pepper, stirring to dissolve the sugar. Add the sliced flank steak and coat thoroughly in the marinade. Cover and refrigerate the steak for at least 4 hours or overnight. Light a grill or heat a griddle. Rub the scallions all over with vegetable oil and grill them over high heat, turning once, until the scallions are just softened, about 2 minutes. Season with salt. Working in batches, grill the steak over high heat until the slices are richly browned and medium-rare, about 30 seconds per side. Transfer the steak to a serving platter and serve with the grilled scallions and steamed rice.
Prepare 4 frozen buttermilk biscuits. Meanwhile in a large jar shake up the chicken stock,milk,flour,and the seasoning. Cook the carrots and onions with butter in a sauce pan for 3 minutes. Pour the milk mixture into the onion mixture and turn down the heat. Let the mixture thicken for 6 to 8 minutes. Stir in the sliced chicken and the green beans. Let it heat for 5 minutes. Put the mixture in between the 2 biscuits.
Heat the oil in a soup pot over meadium heat, and add the ionion, celery, bell pepper, garlic, and black pepper. Cover, and cook just until the vegetables begin to soften, 5 to 6 minutes. Stir in flour, and cook, stirring frequently, for 3 minutes. Gradually stir in 2 1/2 cans of the broth and bring to a simmer (approx. 15 minutes on low/medium heat). Add the tomatoes, ham, chicken, thyme, bay leaf and red pepper. Partially cover and cook until the chicken is tender, 25 to 35 minutes, adding the remaining broth as necessary if the gumbo is too thick. Remove from heat, transfer the chicken to a plate and let it cool slightly. Cut into bite-size pieces, discarding the bones, and return to the pot. Reheat briefly, and stir in the parsley. Remove the bay leaf before serving.
Mix dry ingredients, add water a little at a time until dough forms a ball. Do not over wet. Roll out into thin layer and cut into desired shapes. Fry, bake or microwave.
Microwave butter, brown sugar, salt and corn syrup on high for 4 minutes. Add 1/4 t. of baking soda. In brown bag, shake together Chex mix and nuts. Pour hot mixture over cereal and nuts. Microwave in brown bag for 1 and 1/2 minutes on high. Shake mixture and microwave 1 minute more. Pour out and let cool. Once cool, add M&M's.
FOR THE BEEF STOCK: Combine the beef brisket and 2 quarts of cold water in a heavy 4 to 5 quart enameled or stainless steel casserole. Bring to a boil over high heat, meanwhile skimming off the foam and scum as they rise to the surface. Add the bacon, onion, parsnip, carrot, garlic, parsley root, bay leaf, 1 teaspoon salt and a few grindings of pepper. Then reduce the heat to low and simmer partially covered for about 2 hours, or until the brisket is tender and shows no resistance when pierced deeply with the point of a small skewer or knife. With tongs or a slotted spoon, transfer the brisket to a plate and drape foil over it to keep it warm. Strain the contents of the casserole through a fine sieve into a deep bowl, pressing down hard on the bacon bits and vegetables with the back of a spoon to extract all their juices before discarding them. With a large spoon, skim off and discard as much of the surface fat as possible. Return the stock to the casserole. FOR THE BEET STOCK: In a 3 to 4 quart enameled or stainless steel saucepan, bring the grated beets and 5 cups of cold water to a boil over high heat. Reduce the heat to moderate and cook uncovered for 10 minutes. Then reduce the heat to low, stir in the vinegar and 1 teaspoon of the salt, and simmer, partially covered, for 30 minutes. Strain the stock through a fine sieve into a glass or ceramic bowl, pressing down hard on the beets with the back of a spoon to extract all their juice before discarding them. The beet and beef stocks may be set aside at this point if you wish to use the brisket to make meat stuffed buns (Ukrainian Filled Yeast Pyrizhky (Stuffed Buns with Variations) see recipe, usually accompanying the soup. Just before serving, combine the stocks, add the remaining 1/2 teaspoon of salt, the lemon juice and sugar, and bring to a boil over high heat. Taste for seasoning and serve at once from a heated tureen or individual soup plates. If you have not prepared the pyrizhky, the brisket may be sliced and served with the soup. Serves 8 to 10.
Cook carrots and potatoes in boiling salted water until done; drain. Fry bacon until golden. Add olive oil to 1 tablespoon bacon drippings and cook onion 10 minutes over medium low heat. Add maple syrup and cook 5 minutes. Stir in corn, bacon, carrots and potatoes and season to taste. Cook until warmed through.
Combine lemon juice and mustard in small bowl. Gradually whisk in oil. Mix in chili and rosemary. Season with salt and pepper. (Can be made 1 day ahead). Cover and let stand at room temperature.) Cut all peel and white pith from oranges and grapefruit. Slice oranges into rounds. Cut grapefruit in half lengthwise, then slice crosswise into half rounds. Line platter with lettuce. Arrange orange slices in center of platter, overlapping slices. Arrange grapefruit slices around oranges, overlapping slices. (Can be made 4 hours ahead. Cover and chill.) Arrange avocado slices around grapefruit, overlapping slices. Top with nuts and pomegranate seeds, if desired. Arrange onions overall. Drizzle dressing over. all. Drizzle dressing over.
Drain tofu and press for thirty minutes to remove excess water. To prepare marinade, mix the soy sauce and water, then add ginger, garlic, and cumin. 1 tsp cayenne pepper can be added for a spicy kick. Put marinade into a medium-sized, flat plastic container for marinating. Slice tofu into 6 equal-sized "cutlets" and lay flat, side-by-side, in marinade. The container should be small enough so that the marinade covers at least half of the tofu. Cover and refrigerate for 4 hours, turning the tofu pieces over halfway through. Cover a pan with tin foil and place marinated tofu on foil, brushing extra marinade over each piece. Bake at 350 for 20 minutes, remove and flip tofu, then bake for an additional 20 minutes, or until the edges appear golden brown. Serve warm or refrigerate and serve chilled later.
Preheat the oven according to the directions on your biscuits. They vary for some reason. Spray a small bundt pan, springform or a regular loaf pan with non-stick spray. If using a springform, cover the outside bottom with foil because the butter will leak out and smoke in the oven (and smoke your WHOLE house up- this happened to me the first time I made it). Melt the butter in the microwave in a bowl large enough to hold the biscuits. Add all of the spices and cheese to the butter and stir. Cut the biscuits up into 4-6 pieces and add to the butter mixture. Stir them up to coat them all real good. I always end up using my hands cause they stick together. Put the biscuit pieces into the pan so they're lumpy, bumpy but spread out evenly and bake for approximately 25 minutes or until nicely browned and done in the middle. Run to the table with everyone chasing you. If you don't run, they'll be gone before you get to the table!
Prepare 8" or 9" square pans by lining them with non-stick foil, extending foil over lip of pans. For each variety: In a 2-qt bowl, combine the chips and the sweetened condensed milk (NOT regular condensed). Microwave on high 5 to 8 minutes, stirring several times, until chips are melted. Stir in butter until smooth. Stir in remaining ingredients. Spread evenly in prepared pan. Chill until firm, about 3 hours. Lift fudge by foil ends onto a cutting board. Cut into 1" squares. Storage Tip: Store in airtight containers with wax paper between layers in the refrigerator up to 2 weeks, or freeze up to 3 months.
Heat the oven to broil. Cut the crusty buns in half. Place the butter / margarine in a small bowl. Mix the garlic powder and parsley into it. Spread the garlic butter mixture on the crusty buns. Toast the buns under the broiler for a couple of minutes, until golden brown. Remove and layer the chicken, tomatoes, lettuce, olives (optional) and mayo onto the buns. Enjoy while still warm !
Combine all marinade ingredients and puree in blender or food processor. Allow beef to marinate in this mixture for at least 2 hours. Skewer beef and broil over hot coals, turning frequently for 5-7 minutes or bake on a foil lined baking sheet in preheated 325°F oven. Mix together sauce ingredients, and serve skewers with dipping sauce and rice.
In a large soup pot or dutch oven heat oil over medium heat. Stir in onion and cook, covered, stirring occasionally for 3-5 minutes. Stir in garlic, coriander and cumin and cook another minutes, stirring frequently. Sir in broth and split peas; bring to a boil. Reduce heat and simmer, covered for one hour. Using an immersion blender (or pour into a blender) and puree. Either pour back into pot or if using an immersion blender leave in pot and add chickpeas and tomatoes into mixture. Cook, covered until heated through (10 minutes). Garnish with cilantro.
Preheat grill pan over medium-high heat. Combine all the ingredients in a bowl, toss well to coat. Arrange zucchini in a single layer in a pan, and grill for 4 minutes, turning after 2 minutes.
In a large stock pot combine the water, chicken broth, salt, and potatoes and set to a low boil. In a separate pan fry up the bacon until slightly crispy and set aside; save the bacon grease. In the same pan used to cook the bacon add the Italian sausage, onion, and olive oil and simmer on low until the sausage is browned and the consistency of hamburger. Chop the bacon into small shreds (use a specialty mincer or food processor to save time) and add to the cooked sausage, then add everything into the soup pot. Mix the garlic, powders, and half-and-half into the soup pot and simmer, covered, for 30 minutes. 5 Minutes before serving mix in the chopped kale leaves.
Combine pine nuts, 2 oz olive oil, cheese, garlic and anchovies in food processor. Blend just until mixture is chunky/smooth combination. Add olive oil, little by little, until mixture is about to separate. Add olives and parsley, process just until smooth. Strive for a gritty consistency -- not too smooth.
Place eggs, butter, flour and baking powder in processor and process until smooth. Transfer to bowl. Stir through milk, salmon, onion, cheese, parsley and seasonings. Pour mixture into a greased pie plate. Bake in moderate oven 180degC (360degF) for 1 hour or until mixture is firm and golden.
Combine all ingredients in a small bowl. Either serve immediately or cover and refrigerate until ready to serve.
In a large saute pan over medium-high heat add the olive oil and heat. When oil is hot, place the halibut steaks in pan and cook 3 to 4 minutes each side, or until a fork can be easily inserted into the fish. Season, to taste, with salt, pepper and lemon juice. Remove from the heat and keep warm. In another large saute pan over medium heat, add the olive oil and butter. Add the spinach gradually along with the crushed garlic and salt. Saute until the spinach is wilted. Season, to taste, with lemon juice and pepper. In a small saucepan combine the tomatoes, olive oil, garlic, salt, and kalamata olives. Heat quickly on high heat so that the tomatoes do not turn into a sauce. Put spinach in center of each plate then place the piece of halibut in the center of the spinach. Spoon the sauce over the halibut and garnish with fresh basil.
Preheat oven to 375 degrees. Scald milk (do not boil). Stir in butter, cornmeal and salt. Cook stirring constantly. Until cornmeal comes away from sides of pan and thickens. Set aside to cool to lukewarm. Add beaten egg yolks. Mix throughly. Fold in stiffly beaten egg whites. Mix gently but throughly. Pour into greased and floured 2-quart baking dish. Bake 1 hour or until top is golden brown. Serve immediately.
Mix together cooked ground beef, beans, cumin, chili powder, salt and minced onion. Heat through until completely warmed. Place 1/2 bag of tortilla chips on large oven-safe platter. Spoon 1/2 of the beef mixture over chips. Spoon 1/2 of the cheese sauce, 1/2 can of rotel, and salsa verde (to taste) over beef mixture. Repeat layer with rest of chips, beef mixture, rotel, salsa and cheese. Top with shredded cheddar cheese and pickled jalapenos. Bake at 350°F for about 20 minutes or until cheese is melted. Garnish top with shredded lettuce and sour cream. Serve warm and enjoy!
Mix the balsamic vinegar, olive oil, greek seasoning, and southern flavoring together. Place steaks in a shallow pan. Pour above mixture over the steaks. Turn to coat. Leave on the counter at room temperature. This is very important. It allows your meat to relax and absorb the marinade. This makes for the most tender and juicy of steaks! Place desired amount of charcoal in the bottom section of your grill. Squirt some lighter fluid on it. Light your charcoal after waiting a couple of minutes. Let the coals reach a medium high temp -- this should take about 20-25 minutes. Spread your coals evenly. This recipe is best on a charcoal grill, but you can use gas. Place the steaks on the grill. Cook about 4 minutes on each side. Cook according to your preferences -- medium, medium-rare, well done, etc. 4 minutes on each side should produce a medium or medium-rare steak at 1 to 1 1/2 inches thick.
Heat 1 tbsp of the butter on medium heat in pot, reserving remaining butter. Stir in shallots, garlic, thyme, tarragon and rosemary. Saute for 1 to 2 minutes or until shallots soften. Add bourbon and bring to boil Reduce to 2 tbsp approx. 5 minutes Add stock and bring to boil Simmer approx 20 minutes or until reduced to 1/2 cup Swirl in 1 tsp balsamic vinegar, reserving the rest Season with salt and pepper Heat oil in large ovenproof skillet on medium-high heat. Season steak with salt and pepper. Add steaks and cook for about 2 minutes per side. Place in oven and bake for 7 to 10 minutes for medium rare. Test steak with instant read thermometer if your are unsure (125 F) Place steak on carving board and let rest for 5 minutes Reheat bourbon sauce and whisk in remaining butter and reserved balsamic vinegar Season well Slice steak down into 1/2 inch slices against the grain and place on 4 plates. Drizzle with sauce.
In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. In another bowl use a fork to combine egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). If desired, stir in fruit. For standard-size pancakes, pour about 1/4 cup batter into a hot, lightly greased griddle or heavy skillet. Spread batter, if necessary. For dollar-sized pancakes, use about 1 tablespoon batter. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown. Turn over when surfaces are bubbly and edges are slightly dry. Serve warm. If desired, top with butter, syrup, and additional fruit. Pancakes: Prepare as directed, except substitute milk for buttermilk, increase baking powder to 1 tablespoon, and omit the baking soda. Whole Wheat Pancakes: Prepare as directed, except substitute whole wheat flour for the all-purpose flour and packed brown sugar for the granulated sugar. Buckwheat Pancakes: Prepare as directed, except use 3/4 cup all-purpose flour and add 1 cup buckwheat flour. Cornmeal Pancakes: Prepare as directed, except use 1 1/4 cups all-purpose flour and add 1/2 cup cornmeal. Bran Pancakes: Prepare as directed, except use 1 1/2 cups all-purpose flour and add 1/4 cup oat bran, wheat bran, or toasted wheat germ. Fruit Options: If desired, stir in one of the following fruits into the pancake batter before pouring batter onto griddle: 1/2 cup chopped fresh apple, apricot, peach, nectarine, or pear; 1/2 cup fresh or frozen blueberries; or 1/4 cup chopped dried apple, pear, apricot, raisins, currants, dates, cranberries, blueberries, cherries, or mixed fruit.
With a small knife trim the base and discard the outer layer of leaves. Score an X in the center of the base for each sprout. Steam for about 5 minutes or until tender. Place cooked sprouts into a bowl and season with salt and pepper to taste. Blend together yogurt and dressing, then mix all ingredients and serve. Garnish with parmesan shavings.
Mix brown sugar, oil, and honey in a sauce pan. Bring to low boil. Remove from heat. Stir in cinnamon and vanilla. Pour oats in a large bowl and pour sauce over, stirring well. Spread oats in a greased or sprayed 9x13 pan. Bake at 375 for 10 minute. Take out and stir. Return to oven and turn the oven off. Leave granola in oven till the oven is completely cool. Take out and chunk up till broken apart. Toss in craisins. Eat as a snack or cereal with hot or cold milk.
preheat oven to 425. coat both sides of chicken with mayonnaise. mix together parmesan cheese and breadcrumbs. dip the chicken breasts in crumb/parmesan and cover evenly. place into a 9x13 baking pan. bake for 15 minutes then top with with salsa and jack cheese and bake 5 minutes until cheese is melted. garnish with sour cream onions and olives.
Mix all ingredients well. Rub into beef (steaks, ribs or potroast). Refrigerate covered for 2 hours. BBQ, Broil, Slow cook, or fry as required.
Drain Artichokes; layer in bottom of crock pot. Place chicken breasts on top of artickokes in a single layer. Pour tomoatoes evenly on top of chicken breasts. Cook on low 8 hours.
Place 1/2 cup water in 5-6 quart pot, add two packets of Hidden Valley Ranch Dip Mix (original flavor) and stir until well mixed. Add 6 1/2 cups water and add all remaining ingredients; except fresh spinach. Bring soup to boil over medium heat. Reduce heat to med/ low cook until vegetables are desired crispness. 30-45 minute. Garnish with fresh chopped spinach. Serve hot. May be made in crock pot.