HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt the butter in a large skillet over low heat. When the butter is melted, place the slices of meat in the skillet and simmer until medium done. Turn the slices over and cook on the other side. When the meat is cooked, remove it to a large serving platter and set aside. Add the chopped vegetables, salt and pepper to the melted butter remaining in the pan. Simmer for a few minutes, then add the Worcestershire, lemon juice and Tabasco. Cook a few minutes longer, just until the sauce is slightly thickened. Put the slices of meat back in the skillet and cook about 30 seconds on each side. Place the slices on the serving platter again, then pour the sauce from the pan evenly over them. Serve from the platter with sauce spooned over each portion and provide bread to soak up the gravy.
Preheat oven to 350°F Grease and flour 9 x 5 in bread pan. Beat milk, butter, and sugar at medium speed until light and fluffy. Add eggs one at a time and beat after each addition. Combine flour, baking powder, salt, and baking soda; gradually add to butter mixture and stir until blended. Stir in applesauce, cinnamon, and walnuts; pour into bread pan. Bake 50-55 min or until toothpic in center comes out clean. Cool on wire rack 10 min; remove from pan, and continue cooling on rack.
Heat oil in large saucepan. Saute onion until tender. Add beef. Brown well. Stir in tomatoes, beans, corn and paste. Reduce heat and simmer for 10 minutes. Add seasoning mix and simmer for further 2 minutes to thicken slightly. Spray a 20cm pie dish with oil and lay torillas over base and sides of dish, overlapping each one to form a shell. Bake in a moderate oven (180c) for 10-15 minutes or until golden and firm. Spoon mince mixture into shell. Top with cheese and return to oven for 5 minutes to melt cheese. Top with sour cream, avocado, tomato and spring onion and serve.
Chop and slice all of the fruit and put into large pitcher. Add the wine, cranberry juice and brandy. Stir and let sit overnight. Enjoy! (Cooking time is overnight sitting time.).
1. Combine dry ingredients in a large bowl. 2. Stir together wet ingredients in a smaller bowl. 3. Mix wet ingredients into dry. 4. Form 1/2 inch balls and press onto a parchment lined baking sheet. 5. Bake at 350° for 7-10 minutes. 6. Cool and serve.
Cream the butter, add the white and brown sugar. Scrape down the bowl, add egg and vanilla. Mix together the flour and the baking soda and add to the creamed mixture. Add the oatmeal, cherries, chocolate, and toffee. Using plastic wrap, divide into 3 logs and wrap. Chill and slice 1/2" thick. Bake on parchment (or wax papered) covered baking sheet at 350* for 8-10 mins. Cool on rack.
make the flour and milk into a dough in large pan. add solid ingredients in desired order. blend liquid and shredded and chopped ingredients in blender. pour 1/2 over solid ingredients. bake on 500 degrees until dough is hard im guessing around 10 minutes. add other half of liquid/shredded/chopped ingredients. stir. serve.
Mix together 1/2 cup of the chicken broth. 1/4 cup of the chopped walnuts, and 2 teaspoons minced garlic. Pour it in an 8x8 or 9x9 baking dish. Arrange chicken pieces in the the baking pan, turning to be sure all pieces are well coated with the nutty broth sauce. Season both sides of the chicken breasts with basil, salt and pepper. Place the pan in the refrigerator to marinate for about 1 hour. (If you're running short on time, it's OK to skip the 1-hour refrigeration step; just be sure the chicken is well coated on all sides with the nutty broth sauce.). Bake chicken breasts in the nutty broth sauce for about 30-45 minutes at 375 degrees, or until juice runs clear in the chicken. When chicken is about half done (about 15-20 minutes into the roasting time), saute the remaining 1/4 cup walnuts and remaining 1/2 cup broth in a skillet over medium heat for about 3-4 minutes. Add the sliced mushrooms, and stir, continuing to saute until the mushrooms are tender. In separate skillet, saute the remaining 2 teaspoons garlic in the butter for about 2 minutes over medium-low heat. Add the Dijon mustard and stir well. Add the cream and continue cooking, stirring constantly, until the sauce just begins to thicken. Pour the mustard sauce over the chicken breasts. Top with the nutty mushroom mixture. Sprinkle chopped green onions (scallions) over the top, if desired. NOTE: When I use extra thick chicken breasts, so they cook more thoroughly I cut a slit about 1 inch in depth in the side of each breast (to make a pocket) before placing it in the oven. I also chop the mushrooms (rather than just leave them sliced). Then, Step #6 would be to spoon the nutty mushroom mixture inside the pockets after the chicken breasts are fully cooked. Then pour sauce over the stuffed, cooked chicken breasts and top with chopped green onions. You might want to do this too, if the chicken breats are rather thick.
Set oven to 350*. Place Trout in greased baking dish. Mix remaining ingredients, leaving out Paprika. Layer sauce on trout. Sprinkle with Paprika. Cook for 20-25 minutes. If you don't know how to Butterfly the Trout, there are some great tutorials on YouTube.
Preheat oven to 425 degrees. Melt butter in a 9 inch glass pie pan in oven. Arrange apple slices, then walnuts over butter. Bake until apples begin to soften and walnuts are lightly toasted, about 5 minutes. While the apple mixture is in the oven, using an electric mixer, beat eggs, milk, flour, sugar, vanilla, cinnamon and salt in a large bowl to blend. Stir in cranberries. Remove pie pan from oven. Lightly spray inside edges of dish with nonstick spray. Pour batter into dish. Sprinkle brown sugar over batter. Bake until center is set and edges are puffed and slightly browned, about 25 minutes. Serve with warm maple syrup.
Heat oven to 375 degrees. Mix brown sugar, butter, vanilla and egg in large bowl. Stir in remaining ingredients. Drop by rounded teaspoonfuls about 2 inches apart onto lightly greased cookie sheet. Bake till brown, 8 to 10 minute.
Preheat oven to 350°F. Mix mustard, lemon juice, tarragon and garlic in food processor or blender. Process bread into crumbs. Remove skin from chicken. place chicken breast in greased or non stick 13 x 9 inch baking dish. Spread with mustard mixture, then sprinkle with crumbs. Bake for 45-55 minutes or until chicken is no longer pink inside.
In large skillet over high heat melt butter, add onions (a little salt), fry until soften (2 min), add flour and stir continuously for around 5 min to get rid of any lumps (it will have small bubbles). Add Chicken broth stir until boiling, then add cream (or milk), and stir until boiling. Let cook until it thickens a little. (Or how think you like it). Add mushrooms and mix vegetables, and paprika. Let cook until boiling, keep stirring, and add chicken. Lower to a medium heat and heat until chicken is hot. Serve over rice, wide noodles, or bread.
To make things easier, place the cold butter in the first 2 qt bowl in advance. Then put aside. Juice your pineapple! In a medium bowl, mix together the pineapple and cornstarch until well incorporated. Now, in the same bowl as the pineapple and cornstarch, add the large eggs, egg yolks, and sugar. Place this on the double boiler and whisk for 8-10 minutes. It'll get foamy but don't worry. Over the bowl that you have set aside with butter, strain the liquid into this bowl. Stir liquid and butter. Press saran wrap against the curd so skin doesn't form and refrigerate for an hour so curd can firm.
Melt butter; add corns, celery, bell pepper, onions and garlic- saute for 5-10 minutes. Add flour and whisk until white roux is achieved- DO NOT BROWN. Add stocks, seafood seasoning and crabboil stirring while adding. Bring to a low boil, then simmer and cook for 30 minutes. Add heavy cream, green onions and parsley and cook for 5 minutes. Add crabmeat and shrimp. Season to taste, simmer for 3-5 more minutes. You may add cornstarch dissolved in little water if you prefer this thicker.
Heat oven to 400°F In a large bowl, toss together the onion, cabbage, thyme, oil, and salt and pepper. Add the sausage and cheddar, and toss to combine. Working on a piece of parchment paper, roll the pie crust into a 14" circle. Slide the paper (and crust) onto a baking sheet. Spoon the cabbage mixture onto the crust, leaving a 2" border all the way around. Fold the border of the crust over the cabbage mixture. Brush the crust with the egg and bake until the crust is golden brown and the vegetables are tender, 20 to 25 minutes. Cover the crust with foil if it is getting too dark.
Rub all surfaces of the roast with the salt, ginger and pepper; place the fat side up in shallow roasting pan; insert a meat thermometer in thickest part of roast, avoiding bone and fat. Roast at 325°F for 1 hour. Scatter the onions around the pork; roast for an additional 30 minutes, or until the onions are lightly browned. Combine the bread cubes, apples, wine, raisins and sugar; stir into the onions. Roast 30 minutes longer, stirring occasionally. Beat the eggs with the milk. Remove the roast from pan; combine the egg mixture with the apple mixture, mixing well. Replace roast and then spoon the apple mixture around roast. Roast 30 to 40 minutes longer or until the roast is golden brown and the meat thermometer registers 170°F.
Melt Margarine over medium heat, add garlic and saute for 1 minute. Stir in Flour. Slowly add Milk and stir with wisk until blended. Stirring constantly, cook about 8 minutes or until thick. Stir in Cream Cheese and stir constantly for about 2 minutes. Add Parmesan Cheese and stir melted. Pour over your favorite pasta and enjoy.
Dissolve the sugar in 2 Cups of the boiling water with the cinnamon stick and add corn syrup. Dissolve instant coffee in the other 1 Cup of boiling water. Discard cinnamon stick. Let cool and pour both mixtures into a gallon jug. Add vodka and vanilla and shake well. Ready in about 3-4 weeks. Use in White Russians, Black Russians, in your coffee or add to a brownie or cake mix. Also could in a pinch for an oil change in your Ford F150 pickup.
Melt chocolate in microwave according to package directions. Dab chocolate onto the top of 6 marshmallows, and top each with one of the remaining 6. Leaving a vertical white strip down the middle for the penguin's chest, dip the marshmallow pairs into the chocolate to create the body. Attach a chocolate malt ball with a dab of chocolate to the top of each chocolate-covered marshmallow pair - this is the head. Use two miniature chocolate chips for the eyes, "gluing" them on with a dab of chocolate (a toothpick is good for this) to the chocolate malt ball. Cut the white tips off of the candy corn and use 6 of these white tips for beaks. Separate the cream-filled cookies, trying to keep the white cream only on one side. Cut the six cookie halves with no cream in half to make the wings. This is one of the trickiest parts, since they seem to want to break easily. Use a dab of chocolate to attach the wings on either side of each marshmallow pair. The cut-side should face front. Dab some chocolate on the remaining 6 cookie halves with the cream facing upwards and attach at the bottom of each marshmallow penguin. Attach the remaining orange and yellow cut pieces of candy corn as feet to the bottom of each marshmallow, and on top of the cookie.
Preheat oven to 350 degrees F. Grease cookie sheet. Mix 2/3 cup melted butter, 4 egg whites, 1/2 cup skim milk and 1 teaspoon vanilla extract. Add oats and Splenda, flour, salt, cinnamon and baking powder to the butter mixture. Drop by teaspoons onto cookie sheet 1-2 inches apart. Bake 10-15 minutes.
Cake: Preheat oven to 350 degrees. In a large mixing bowl, combine dry ingredients and mix well. Add oil, eggs and baby food and mix on low speed until well combined. Fold in pineapples, nuts and coconut. Pour into 2- 9 inch greased and floured pans. Bake for about 35 minutes or until center tests done. Cool for 15 minutes on wire rack and then remove from pans. Cool completely before filling and frosting. Frosting: In a large bowl, beat cream cheese and butter until smooth. Add vanilla and confectioner's sugar and beat until desired spreading consistency. Frost cakes and sprinkle top with additional chopped walnuts and coconut, if desired. If you have any left, store in the refrigerator!
For the cake: Adjust the oven rack to lower-middle position; heat oven to 350 degrees. Spray 12-cup Bundt pan with nonstick baking spray with flour or brush pan with mixture of 1 tablespoon flour and 1 tablespoon melted butter. Mince lemon zest to fine paste (you should have about 2 tablespoons). Combine zest and juice in small bowl; set aside to soften, 10-15 minutes. Whisk flour, baking powder, baking soda, and salt in large bowl. Combine lemon juice mixture, vanilla, and buttermilk in medium bowl. In a small bowl, gently whisk eggs and yolk to combine. In standing mixer fitted with flat beater, cream butter and sugar at medium-high speed until pale and fluffy, about 3 minutes;scrape down sides of bowl with rubber spatula. Reduce to medium speed and add half of eggs, mixing until incorporated, about 15 seconds. Repeat with remaining eggs;scrape down bowl again. Reduce to low speed;add about 1/3 of flour mixture,followed by 1/2 of buttermilk mixture, mixing until just incorporated after each addition (about 5 seconds). Repeat using half of remaining flour mixture and all the remaining buttermilk. Scrape bowl and add remaining flour mixture;mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incoprorate any remaining flour. Scrape into prepared pan. Bake until top is golden brown and wooden skewer or toothpick inserted into center comes out with no crumbs attached, 45-50 minutes. For the glaze: While cake is baking, whisk 2 tablespoons lemon juice, buttermilk, and confectioners sugar until smooth, adding more lemon juice gradually as needed until glaze is thick but still pourable (mixture should leave faint trail across bottom of mixing bowl when drizzled from whisk). Cool cake in pan on wire rack set over baking sheet for 10 minutes, then invert cake directly onto rack. Pour 1/2 glaze over warm cake and let cool for 1 hour; pour remaining glaze over top of cake and continue to cool room temperature at least 2 hours. Cut into slices and serve.
Preheat the fryer. In a small mixing bowl, whisk the yeast, 1 teaspoon sugar, and 1/4 cup of the warm water. Set aside until needed. In a mixer, whip the eggs until thick and pale yellow in color. Change the mixer attachment to a dough hook. With the machine running slowly add the yeast mixture, melted butter, milk, and half and half. Add the salt. Add the flour, 1 cup at a time and mix until the mixture forms a soft ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough and turn into a lightly oiled bowl. Cover the bowl with plastic wrap and set the bowl in a warm, draft free space. Let rise until double in size, about 1-1/2 hours. Turn the dough out onto a floured surface and dust the surface of the dough with flour. With a rolling pin, roll out the dough, about 1/4-inch thick, in the shape of a rectangle. Cover the dough with a greased piece of plastic wrap (this will prevent the dough from sticking to the wrap) let the dough rise until double in size, about 1 hour. Using a sharp French knife, cut the dough into 1 inch squares. Fry a couple of the squares at a time, until golden brown, about 3 to 4 minutes, stirring constantly for overall browning. Remove the doughnuts from the oil and drain on a paper-lined plate. Roll the doughnuts in sugar and serve warm.
Cook potatoes in boiling salted water for 10 to 15 minutes or until slightly tender. Let cool, cut into 1/4 inch pieces. In extra large fry pan or Dutch oven, heat oil over medium heat. Add onion, red pepper and garlic; saute 2 minutes. Stir in potatoes and dried or fresh herbs. Cook, stirring often for 10 to 15 minutes or until potatoes are fully cooked. Stir in parsley. Season with salt and pepper to taste; cook 30 seconds longer. Serve Hot.
Grease 10 inch baking pan. Pour in undrained peaches, apple and cherry pie filling - smooth out. Put can cherry pie filling on top pineapple. Sprinkle cake mix on top of fruits. Drizzle melted butter over all. Sprinkle on minced nuts. Place pan on the 1" rack Bake on power level HI for about 15 minutes. Delicious with whipped topping or possibly ice cream.
Line 9 inch pie plate. Arrange apples in pastry, and sprinkle with lemon juice. Make crumble topping by blending sugar, flour, butter, and cinnamon together until fat is well distributed. Sprinkle over apples. Bake at 425°F for 20 minutes. Reduce heat to 350°F and bake until apples are tender, about 20 minutes.
Combine the dry ingredients in a bowl, whisk, set aside:. Combine the wet ingredients in a second bowl, whisk:. Add the wet ingredients to the dry and whisk until just combined. Fry in a pan with butter. Top with maple syrup and devour.
Heat honey, soy sauce, garlic and ginger in small saucepan on medium heat for five minutes. Place chicken, skin side down, in appropriately sized casserole. Pour marinade over chicken and refrigerate overnight or for at LEAST 4 hours. Preheat oven to 350. Cook chicken, covered, for 30 minutes. Uncover, turn chicken pieces over, increase heat to 375, and cook for 30-40 minutes longer, basting occasionally. Make sure that the sauce does not cover chicken, and only reaches about halfway up. This will let the skin get crispy and gorgeously dark. I love this with rice (cooked with vegetable stock), fresh cilantro and lime juice, and mango salad (recipe posted). To freeze: Place chicken and sauce ingredients in a large freezer bag. Seal, label and freeze. To serve: Thaw in fridge and proceed with cooking directions.
Preheat oven to 400F and lightly oil a 9-inch pie pan; set aside. Combine dry ingredients and blend well. Combine oil and 3 tablespoons water and blend with fork; add all at once to flour. Stir only until a ball forms. If ball appears dry and crumbly, add a little more water, one teaspoon at a time, until ball hangs together. (Moisture content of flour varies.). Pat or roll crust to fit into pie pan. Dough tears easily, but mends easily using extra bits to patch. Prick with fork. Bake 3 minutes at 400F, fill pie and finish baking the time required for filling or bake about 15 minutes until brown and crisp. Cool and fill.
Boil chicken breast until done and chop. Drain thawed spinach and squeeze out water. Mix all ingredients together except crescent rolls. Arrange crescent triangles in a circle with wide ends overlapping Spoon mixture evenly onto widest end of each triangle. bring outside points of triangles up over filling and tuck under. Bake in a 350 degree oven for 20-25 minutes.
Rinse the turkey and dry it well. Sprinkle the cavity well with salt. Stuff as desired. Rub the softened butter all over the outside of the bird, and sprinkled it lightly with salt. Place the turkey on the rack of a large roaster, which has a heavy bottom, pouring about 2 inches of water in the bottom of the pan. Lay the neck and giblets alongside, cover the pan tightly and put it on the large burner on top of the stove. Allow it to boil and then steam gently for 4 1/2 to 5 hours, approximately the same length of time that it would take to roast the same bird. Take care to see the pan does not cook dry. When the drumsticks are loosened and the meat thermometer indicates the bird is about done, dribble a bot of soft butter over the skin, sprinkled it with a bit of white sugar and flour and bang it into a 350*F oven to brown while theaccompanying vegetables are cooking on top of the stove. The drippings in the bottom of the roasting pan will be a rich dark brown. Skim off any fat and then use them to make a rich gravy.
Combine vinegar & sugar in a sml bowl & stir till sugar is dissolved. Add remaining ingredients & mix well. Serve immediately or chill till ready for use, but allow time out of fridge for return to room temperature.
In a large pot, melt butter over medium-high heat. Add onion, carrot and celery and saute until softened. Add water, tomatoes, salt, basil, thyme and pepper; bring to a boil. Stir in barley. Lower heat and cover. Gently simmer for 1-1/2 hours or until barley is tender. Stir in frozen green beans during the last 10 minutes of cooking. Remove from heat and stir in dill weed. Serve warm.
Divide cheese into four pieces, and arrange on four individual plates. Liberally sprinkle with freshly grated black pepper. Mix salt into the vinegar and keep stirring until salt is fully dissolved. Add oil and stir well. Peel onions and chop onion into small pieces. Mix chopped onion into the marinade, then evenly divide marinade over the four portions of cheese. Top with a bit of caraway seed. Serve with buttered rye bread and dry white wine (or in Hessia, with apple wine). Note: The dish can be prepared several hours before serving but in that case, you should cover the cheese with foil. This way the marinade will soak in better and enhance the cheese's flavor.
Wash mince well and drain in a fine strainer. When using potatoes, I normally microwave them for 1-2 mins covered in the microwave before adding them to the dish. Heat a karhai or wok over med-high; add 2 tbsp oil. Add onions and stir around. Add the black peppercorns and cloves, and about a 1/3 of the ginger. Stir this occasionally for 3-4 mins until beginning to colour. Add ginger-garlic paste and fry for 30 seconds. Add the potatoes and stir over med-high for 1 and a half minutes Add tomatoes and turmeric; stir for 1 minute Add a 1/2 cup of hot water and cover over medium heat for 6 mins, shaking occasionally while covered to make sure the mixture doesn't stick. Uncover and stir. Add another 1/4 cup of water and cook further 5 mins covered. Add chilli powder and cumin powder. Mix over med-high, stirring often for 2 minutes Add 1/4 cup of water and stir. Let the mixture cook for 1 minute, then add the keema. Stir constantly over med-high for 1 minute, breaking up any lumps of mince. Add garam masala and 1 tsp salt. Stir the mixture slowly and regularly for 2 minutes Add about 1/3 of remaining ginger and stir through. Add the chopped green chilli and stir through. Cook the keema covered for 10 mins over medium heat, until the mixture is drying and the potatoes are tender. Uncover and add sugar, stirring slowly for 1 minute. Remove 1 of the potatoes onto a small plate, mash with a fork and return to the mixture. Mix it through. Add half the remaining ginger and the whole mint leaves. Increase heat to med-high and stir regularly for 3-5 mins until you have a dry keema. Place in a serving dish and garnish with remaining ginger, some chopped mint, and wedges of tomato and lemon.
In large bowl, combine all ingredients except pie shell. Fill pie shell with mixture and bake in 350 degree oven for 40-45 min. until bubbly and browned on top.
Saute onions in a large (3-4 qt.) pot until translucent - a few minutes. Adding a bit of water if the onions start to stick to the pan. Add water (you could substitute broth; will increase the sodium) and soup mix. Bring the mix to a boil and then reduce to a simmer for about 20-30 minutes. I usually chop the veggies at this point. Add your carrots, celery, and herbs of your choice (just the leaves). Continue to cook, stirring occasionally, for another 30-40 minutes. When the veggies are all softened, it's done. Season as you wish with salt & pepper.
Beat the egg whites with the 1/2 tsp cream of tartar until stiff. Add the 1 cup of powdered sugar and beat 5 minutes with mixer. Add second cup of sugar and beat until it holds it's shape. If the icing doesn't look thick enough for you just gradually add a little more sugar as you mix icing or if it's not moist enough add a few drops of water until it reaches desired consistency. (The size of the egg whites can vary and effect the consistency). Add food coloring if desired. Transfer to a bowl and cover with a damp cloth or press plastic wrap in the bowl directly over frosting and lift up only when you need to get more icing. It is reccomended that you use an electric (stand) mixer, not a hand mixer because it will give your hand mixer a workout!