HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 8-10 minutes or until tender. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in garlic powder and onion powder. Prepare gravy according to package directions. Place the potatoes in a mixing bowl; add milk, butter, salt and pepper. Beat on medium speed until smooth (or use a potato masher). Serve beef and gravy over mashed potatoes.
Preheat oven to 350. Place bacon strips on foil lined baking sheet and sprinkle rosemary on top. Bake for 10 - 15 minutes, until almost done, but not too crisp. Remove from oven and set aside. Preheat small skillet to medium heat and melt olive oil and butter together. Place shallot slices in skillet and stir well to coat evenly. Add brown sugar and melt together, continually stirring. Reduce heat to medium low and slowly cook for about 10 - 15 minutes until shallots are soft and caramelized in color. Remove from heat and set aside. Preheat a grill pan to medium heat. Place pears on pan and quickly grill for about 2 - 3 minutes until char lines are visible. Remove from heat. Preheat oven to broil. Line second baking sheet with bread slices. Top with large chunks of the blue cheese. Crumbles don't hold together well, so I do recommend a wedge of cheese that you pinch and crumble yourself. Top with bacon slices, caramelized onions and pears. Toast in oven until cheese melts, approximately 3 - 5 minutes. This is great when serve with warm toasted nuts and red wine.
Simply combine and cook in skillet. Use sugar free syrups or cool and use as "bread". (If using as a non sweet bread, leave out splenda and cinnamon). Serves 2. I use splenda as sugar substitute -- .
Combine the first nine marinade ingredients in a bowl. Add the chicken breasts and toss to coat. Cover and refrigerate for as little as 30 minutes or up to 4 hours. Grill the chicken over medium heat until just cooked through, being careful not to overcook as they will dry out. Serve with a squirt of lime and a dollop of fat-free sour cream.
Pre-heat oven to 425°F. Mix together in a large bowl the flour, salt and pepper; add in the beef and mix well to coat all beef cubes. Heat half of the olive oil in a large frying pan. Add just enough beef to the pan for one layer and not overcrowding, frying until golden brown; remove browned beef to a large 13 X 9 inch baking dish and repeat with the remaining beef, as many batches as necessary. Add the remaining oil to the pan and saute the vegetables, just until the onion and celery begins to soften but not brown, about 3 to 5 minutes. Remove vegetables to the baking dish. Add the stock to the frying pan and boil for a minute to deglaze the pan, making sure to scrape up all the browned bits from the pan, then add the stock to the baking dish. Add the wine and the bay leaf to the baking dish. Cover the pan with aluminum foil, and bake for 1 hour 15 minutes. A few minutes before this time has elapsed, make the cobbler in a large bowl by rubbing the butter into the flour (until the butter is no longer discernible). Mix in the parsley and 6 oz of the grated cheese. In a smaller separate bowl beat together the eggs, milk and horseradish; add to the flour mixture and mix well. At the end of the 1 hr 15 min baking time, remove the baking dish from the oven. For the thickening, add the 1 oz butter to the baking dish, and sprinkle in the flour (a little at a time, mixing well after each addition). You have the choice of applying the cobbler by spoonfuls (for a rustic look) atop the stew, or you may easily roll it out with a rolling pin (after kneading it a couple of times) to approximately the size of your pan and applying it as one crust; I prefer to roll it out, then cut it in 8 squares, applying each separately. Top the cobbler topping with the remaining grated cheese. Return the baking dish to the oven, and bake for 20 minutes until the top is golden brown.
Grease a 9x9 pan, set aside. Over medium heat melt toffee, cream and butter just until bubbly. Fold in corn flakes and coconut, then quickly press into pan. Let sit for 15 minutes then cut into squares.
In a saucepan over low heat, melt butter and bittersweet chocolate; cool slightly. In a bowl, beat eggs, sugar and vanilla. Stir in chocolate mixture. Gradually add flour until blended. Stir in chips and walnuts. Spread into a greased 13X9X2 in baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Do not overbake. Cool on a wire rack. In a small saucepan, combine white chocolate and creamer. Cook and stir over low heat until smooth; remove from heat. Refrigerate for 30-40 minutes or until chilled. In a mixing bowl, beat cream until soft peaks form; fold into white chocolate mixture. Beat on medium speed until stiff peaks form, about 4 minutes. Fold in chopped candies. Spread over brownies. Cover and refrigerate. In a small saucepan, combine bittersweet chocolate and cream. Cook and stir over low heat until chocolate is melted and smooth; remove from heat and stir in butter until melted. Cool to room temperature. Carefully spread over filling. Cover and refrigerated for 1 hour or until icing is set. Cut into bars. Garnish with additional candies if desired. Store in refrigerator.
preheat oven to 400 degrees. mix ingredients together. spoon into greased muffin pan. bake 15 to 20 minutes.
Heat oven to 400°F Combine sugar, cornstarch and ginger into a large bowl. Add peaches, blueberries and lemon zest; toss lightly to coat. Spoon filling into pastry. *Note* If using frozen peaches and/or frozen blueberries make sure to place the frozen fruit into a strainer to thaw and drain before using or pie will be watery. Combine flour, brown sugar and cinnamon in medium bowl. Cut in 1/3 cup butter with pastry blender until mixture resembles coarse crumbs. Sprinkle topping over fruit. Bake for 45-50 minutes or until crust and topping are golden brown and juice begins to bubble.
Set a large pot of water to boil. Season it with some salt and an ounce of olive oil. Once the water is boiling, set the fettucini in the pot to boil, stirring every minute or two. Set a timer for 10 minutes. In a large skillet, heat 2 ounces of olive oil in the pan to get hot on medium-high heat. Saute the shrimp about 2-3 minutes, until just pink. Remove with a slotted spoon to save the oil. Add the zucchini and garlic to the pan. Saute for about 3-4 minutes, until the zucchini is just turning soft. The fettucini is probably done around this time, remove and drain well, set aside. Add the broth, parsely, and the saffron. Reduce by a quarter. Return the shrimp to the pan, and simmer for about 2 minutes. Toss in the fettucini and let it get hot. Serve on a large oval dish, and sprinkle with fresh parsely for garnish!
Place chicken in large stockpot & cover with water. Salt & pepper to taste. Bring to a boil and cook until tender. Cool chicken, save broth. Cut chicken into chunks. Cook vermicelli in broth. When done, add cheese, cut into chunks. Stir until melted. Add tomatoes, Worcestershire, mushrooms, and chicken. Saute onions and peppers in butter. Add to pot. Stir well. Pour into casserole dishes. To serve, bake at 350°F for 45 minutes (longer if frozen). Yield: 16+ servings.
Heat a soup pot over med-high heat with the vegetable oil; add in the chicken to the hot oil; season with salt and pepper. Cook 2-3 minutes, stirring often; add in onion, garlic, jalapeno, cumin, and coriander; cook 3-4 minutes, continuing to stir. Add in the tomatillo salsa and chicken broth; bring to a simmer. Add half of the beans; with a fork thoroughly mash the other half of the beans, then add to the chili. Simmer for 10 minutes; remove chili from heat and add in cilantro, parsley, and lime juice. Serve each bowl of chili with a little shredded cheese on top; crush up some chips and stir.
Combine the 2 cans of corn in a large bowl; add the green pepper, milk, and 1 beaten egg. Next put the cracker crumbs, melted butter, sugar, and pepper into the corn mixture; mix well and put into a 2-quart buttered casserole. Bake at 350 degrees for 1 hour.
Cut chicken into bite sized pieces and toss with salt, turmeric, chili powder and let stand for 20 minutes. In a large skillet over high heat add the oil, onion, garlic and ginger and cook for 2 minutes, stirring constantly. Add Chicken, reduce heat to medium and cook for 10 minutes, stirring often to prevent sticking. Add the coriander, cumin, tomatoes, green peppers and mix well. Cover and cook another 15 minutes. Add a bit of water if too thick. Add the tomato paste and Garam Masala, reduce heat to a simmer and cook for 5 minutes. (at this point start removing any fat as it floats to the top) Remove from heat, taste and adjust seasonings, top with chopped cilantro and serve with rice.
Bring a large pot of salted water to a boil for the noodles. In a large Dutch oven, melt 1 T of the butter over medium heat and add the pancetta. Cook, stirring, until crisp, 12 to 14 minutes.Remove the pancetta to a paper-towel-lined plate to drain. Reserve. Strain the fat from the pancetta from the pot, wipe the pot clean, add back in 2 T of the pancetta fat, and melt the remaining butter along with it in the pot. Reserve the remaining pancetta fat for another use or discard. Add the onions, cabbage, carrots, and thyme.Season with the salt and half of the pepper. Stir to coat the vegetables with the butter. Cover and cook until the cabbage is wilted and almost tender, about 10 minutes. Uncover and simmer until the cabbage is very tender, about 10 minutes more. While the cabbage cooks, add the noodles to the boiling water and cook according to the package directions. Increase the heat under the Dutch oven to high and cook, stirring, until the cabbage and onions are golden, about 10 to 12 minutes. Add in the minced garlic and capers. Cook for 1 minute and add the peas, then deglaze the pan with the white wine and add the lemon juice. Add three quarters of the pancetta, combine well, and remove from the heat. Drain the noodles and add to the pot with the cabbage. Toss well to coat the noodles with the cabbage and onion mixture. Sprinkle with the parsley and the remaining reserved pancetta.Serve immediately.
Preheat oven to 350*. Lightly spray a 9" x 13" pan with cooking spray. Combine the cornflakes, margarine and sugar in the pan. Press down tightly with the back of a spoon. Sprinkle marshmallows, coconut and cherries evenly over the crust. Pour the sweetened condensed milk evenly over the top. Sprinkle the nuts over the milk, pressing into the mixture. Bake @ 350* for 20-25 minutes. Refrigerate before cutting.
Layer the first four ingredients in the order listed above, starting with lettuce on bottom. Mix sugar, mayo, cheese, and salt/pepper. Spoon mayo mixture on top of layered ingredients. Refrigerate and then toss AFTER 24 hours. I like to add frozen peas for color. *Prep time is mostly cutting veggies and cooking bacon, cooking time is refrigeration time.*.
Preheat oven to 450°F. Roast onions whole (pierced in 5-6 places with knife), as is (that is with skin on or off). If you choose to, microwave on high - 5 minutes on high Roast for 45 minutes. Then season with cheese or not, olive oil, butter or margarine, salt and pepper. Enjoy - they are yummy! *I used grated Parmesan cheese.
Cut eggs in half, lengthwise. Mix together yolks, butter, ham and cheese. Sprinkle with dill. Fill eggs and serve.
Put the noodles and water into a 2 cup or larger glass or microwave safe measuring cup or bowl. Microwave on high for two minutes, then stir, continue 2 minute cycles until the pasta is done. Drain the noodles, and wipe the measuring cup dry. Add the cream cheese and milk to the measuring cup and microwave for one minute. Stir until smooth, add the parmesan cheese, and continue to stir until smooth. Pour the Alfredo Sauce into a shallow bowl, add the noodles and toss. Add pepper to taste.
Heat olive oil in a large NONSTICK pan over medium high heat until very hot. Toss chicken with 1 tablespoon pesto and add to pan along with onions, carrots and zucchini. Saute for three minutes then add red bell pepper, orzo and garlic and cook an additional 2 minutes. Stir in crushed tomatoes, 2 tablespoons pesto, chicken broth, chicken bouillon and seasonings. Bring to a simmer, cover and reduce heat to medium low. Simmer for 8-12 minutes, or until vegetables and orzo are tender, stirring every 5 minutes so the orzo doesn't burn, covering pot after each stir. Stir in Parmesan cheese. Taste and season with additional salt and pepper if desired. Garnish with fresh Parmesan and parsley (optional).
In roaster put 1" or 1 1/2" of water. Add Lipton onion soup mix. (keep a bit of the powder for the top of the roast). Put roast in onion water. On top of roast add pepper, onion powder (from soup mix) and 2 or 3 cloves of crushed garlic, then cover with parsley flakes. Put into 300 degree oven with tightly covered lid or tin foil. Remove from oven when cooked. Uncover and let stand 20 minutes. Strain broth to about 1" in roaster; then slice meat and layer in broth in roaster. Cover and refrigerate if not using right away. When reheating place in 200 degree oven covered tightly. (This even tenderizes meat more). (You can also add your potatoes, carrots or onions to cook with this all at once).
Combine the flour, cumin, chile powder, garlic powder, paprika, pepper and salt in a shallow bowl. Heat the oil in a large skillet. When it is very hot, dredge the okra in the flour mixture, shake off any excess then dip into egg then flour again and fry in the oil in batches until light-brown and crispy. Drain on paper towels. Season with salt. Serve with Remoulade Sauce recipe#87124.
Preheat oven to 375°F Lightly grease a deep large baking pan. Cut tops off peppers and remove seeds. Place hollowed peppers cut side up in the prepared baking dish. In a large skillet, brown and crumble beef and pork with the onion and garlic; drain off fat and return to the skillet. Add (to the cooked meat mixture in the skillet) the crushed tomatoes, about HALF of the tomato sauce, chopped parsley, oregano, basil, sugar, marjoram, and pepper. Allow to come to a soft boil. Add the beef broth and uncooked instant rice. Stir well. Bring to a soft boil; reduce heat. Cover skillet and simmer gently for 15 minutes; stirring once or twice. Stir again and add desired amount of salt; if needed. Generously fill each hollowed bell pepper. If any leftover filling exists, just pour more over each. Top each with the RESERVED tomato sauce. Loosely cover with foil and bake 45 minutes. After 45 minutes, uncover (and IF using the optional mozzarella, sprinkle it on now) and bake uncovered for an additional 15 minutes. (sometimes I put a bit more sauce over the cheese).
Pour the broth into a medium saucepan and heat until boiling. In a separate, large saucepan on medium heat, add 2 T. of olive oil. Add the prepped carrots, celery, onions and garlic and mix together. Put a lid on, slightly off center so some steam can escape. Cook this for about 10 minutes, until the carrots are tender but still holding their shape and the onions are golden. Add the boiling broth to the veggies. Add the peas. Stir and bring to a boil. Once boiling, bring the soup to a simmer. Simmer for about 10 minutes, until peas are softened. Take the pan off the heat and season with salt and pepper and add some mint leaves. *Jamie says to use a small bunch. I think this is a matter of personal taste, in terms of how much mint flavor you like to shine through. Start out small and increase until your taste buds are pleased! I added about half a bunch of chopped mint and thought it was enough for my tastes. Using an immersion blender (or blender), blend the soup until smooth. (If you are using a regular blender, do it in batches so the hot soup won't come out the top of your blender). Optional: If you are using ham, chop it up into bite-size pieces and stir it into the blended soup. Heat the soup through before serving OR let it cool, store it in your fridge and eat it cold anytime you'd like!
Beat the eggs in a bowl. Add pepper and a little bit of salt. Chop the endives. Heat the pan. Melt the butter and fry the endives, season with pepper and little salt. Pour the eggs on the endives and bake on low heat. Make sure not to overcook them. Sprinkle the shrimps and the chives on top at the very last moment. Serve and enjoy!
Combine the first seven ingredients. Store in airtight containers in a cool dry place for up to 1 year. To use: Bring broth to a boil. Add dry ingredients. Reduce heat; cover and simmer for 60-70 minutes or until peas and lentils are tender.
In a large mixing bowl, beat butter, sugar and eggs on med. speed for 1 minute. Add vanilla and anise seeds and beat until combined. Mix in almonds, coarsely chopped. Stir in combined flour, salt and baking powder. Shape the dough in a 16-inch long log on a parchment paper lined cookie sheet. Flatten the log until about 2-inches thick. Bake the log for 25 minutes in a 350°F preheated oven. Cool for 10 minutes. Using a serrated knife, cut into 1-inch thick slices. Bake slices in a 325°F oven for 15 minutes. Transfer to wire rack and let cool. Store in an airtight container at room temperature for up to 2 weeks.
Mix first 5 ingredients in a bowl. Season with lemon juice, white pepper, and salt, if necessary. Check the seasonings. Form the mixture into serving portions just as you would beef steak tartare. Decorate with fish roe and springs of dill. Serve with toast.
---------Salad----------. boil eggs and chop. wash spinach well and dry, tear into small pieces. in a large bowl combine spinach, onion, celery, eggs, salt and pepper. chill well. just before serving pour garlic dressing over salad and toss lightly. garnish with capers. -----------Dressing-----------. combine all ingriedients and puree with moulinex or hand blender.
Preheat the oven to 350 degrees F. Grease a 13 x 9 x 2 rectangular pan. set aside. Sift together flour, baking powder, baking soda, and salt. In a bowl, combine the oil and sugar. Add eggs, one at a time, beating and mixing. Stir in vanilla. Stir in lemon juice. Add the carrots. mix well. Add the fry ingredients and the crushed pineapple with juice. Mix well. Pour into your prepared pan and bake for 35 minutes or until done. Set aside to cool before frosting. Cream cheese filing: In a bowl, beat cream cheese and butter until soft. Add sugar and mix well. Add vanilla and lemon juice and mix well. Continue to mix well until soft and fluffy. Put in refrigerator to chill while cake is cooling. When cake is cooled, frost and enjoy with cold glass of milk.
In a very large pot (or deep fryer), heat the oil to 365°. In a bowl, whisk the flour with the cornstarch, baking soda and 2 teaspoons of salt. Add 2 1/2 cups of the club soda and whisk until smooth; the batter should be thick but pourable. If needed, add the remaining 1/2 cup of club soda, a few tablespoons at a time. Working with 6 or 7 onion rings at a time, dip them in the batter until completely coated; as you pull the rings from the batter, scrape some of the excess against the side of the bowl. Carefully add the onion rings to the hot oil and fry until golden and crisp, about 2 minutes. Drain the onion rings on paper towels. Sprinkle the onion rings with salt and serve immediately or keep warm in an oven on low heat while you coat and fry the rest. Enjoy!
Whisk eggs, salt and pepper in a large bowl to blend. Melt 2 teaspoons butter in a 8-inch diameter nonstick skillet over medium heat. Ladle 3/4 cup of the egg mixture into the skillet. Cook until eggs are softly set, stirring often and lifting edge of eggs to allow uncooked portion to run under, covering skillet if necessary to help set the top. Place 1/4 of the salmon on half of the omelet. Sprinkle with 1 tablespoon onion and 1 teaspoon capers. Top with 2 tablespoons cream cheese. Fold omelet in half and slid out onto plate. Repeat with ingredients to make 3 more omelets.
Prepare macaroni according to the package directions; drain and let cool. Add cooled macaroni and remaining ingredients to a large mixing bowl; stir gently to combine. Cover and chill several hours; adjust seasoning to taste. Sprinkle with paprika right before serving, if desired.
Combine both chicken and beef broth in a saucepan, boil until reduced to aprox 1 cup. Add port wine to broth, boil until reduced to 3/4 cup. (about 15 minutes). Stir in cranberry sauce, simmer until sauce begins to thicken, about 4 minutes). Remove from heat, whisk in 1 Tbsp of butter. Season with S&P. Set aside. Sprinkle venison with S&P. Melt remaining butter in frying pan over med heat. Add venison to skillet and cook to desired doneness. (about 3 minutes per side for medium rare). Divide sauce among 4 plates. Place medallions atop sauce on each plate and serve hot.
In large saucepan melt butter over medium heat. Cook onion, carrots, celery, and potatoes for 3-4 minute. Add lentils, stock, milk, and curry. Salt and pepper to taste. Bring to boil and simmer over low heat 20-25 minute or until vegetables are soft. Puree soup in blender or processor. To serve, place cubed cheese in each bowl. Sprinkle with coriander.
Heat oven to 425°F Spray 11x7-inch glass baking dish with cooking spray. Heat oil in large nonstick skillet over medium-high heat until hot. Cook onions and 1/4 teaspoon of the salt 3 to 4 minutes or until onions begin to turn golden brown, stirring frequently. Reduce heat to medium-low and add garlic; cover and cook 5 minutes or until tender, stirring occasionally. Meanwhile, combine orange juice, vinegar, orange peel and rosemary in small bowl; reserve 2 tablespoons for glaze. Add remaining mixture to onions; cook, uncovered, 2 to 3 minutes or until most of the liquid has evaporated. Whisk mustard and honey into reserved glaze. Spread onion mixture in baking dish; top with salmon. Sprinkle with remaining 1/4 teaspoon salt; spoon reserved glaze over salmon. Bake 8 to 10 minutes or until salmon just begins to flake. Serve salmon topped with onion mixture.
Unless your fava beans are small and young, their waxy skin needs to be removed. To do this, bring the stock to a boil in a medium saucepan. Drop in the shelled beans and cook for 5 minutes (6 if the beans are frozen). Drain and drop into a bowl of ice-cold water to stop the cooking. Cut a tiny slit in the outer skin of each bean with your thumbnail, and pinch the skin to slip it off- you will get more dexterous as you go. (The beans can be prepared up to 2 days in advance and refrigerated in an airtight container). Preheat the oven to 425 degrees F. Grease a 9-inch round cake pan with olive oil and line the bottom with parchment paper. In a large mixing bowl, whisk together the eggs, cream, cheese and mint. Season with salt, a few gratings of nutmeg, and a few turns of the pepper mill. Add the beans, stir gently to combine, and pour into the prepared cake pan. Put into the oven to bake for 25 minutes, until golden and puffy. Transfer he pan on a rack to cool for 5 minutes- the top will settle. Remove from the pan and serve warm or at room temperature, with a salad of mixed greens. This will keep for up to a day, tightly wrapped and refrigerated.
Peel and chop the banana. Place banana, butter and sugar in a saucepan over a medium heat and cook for 2-3 minutes until sugar and butter have caramelised. Add the lime juice and remove from the heat. Pour the bananas into a dish and garnish with lime wedge.
Preheat oven to 400 degrees and spray a 10 x 15 inch pan with cooking spray. Place the cauliflower in a large bowl, drizzle with oil and toss to coat. Combine the remaining ingredients and sprinkle over cauliflower, tossing to coat. Spread the cauliflower in prepared pan and sprinkle with any remaining crumbs. Bake 18 to 20 minutes, until lightly browned.