HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook rice and keep warm, the rest of the dish cooks very quickly. Place the steak on a flat surface and, using a sharp knife, cut against the grain into slices about 2-inch wide. Slice each piece of steak horizontally into 2 or 3 pieces. Stack the slices and cut into 1/4-inch strips. Add the cornstarch to the steak and toss to coat. Place the steak in a bowl and sprinkle over the sugar and soy sauce, set aside. Heat 2 tbsp oil in a wok or large skillet and add the cauliflower, green pepper, sun dried tomatoes and carrot. Cook, stirring, until crisp-tender. Add the mushrooms and cook, stirring, about 30 seconds longer. Add the bean sprouts and stir-fry for a few seconds longer. Remove the vegetables with a slotted spoon and set aside. Add the remaining oil to the wok or skillet. When it is very hot, add the ginger and garlic and cook, stirring, for a few sec. Add the steak and cook, shaking the wok and stirring the strips of steak to separate them and cook evenly, about 1 to 2 minutes. Return the vegetables to the wok and toss quickly over high heat, then serve over rice.
Preheat oven to 375 degrees. Cover a baking sheet with aluminum foil or parchment paper for easy clean up. Place White Lily Frozen Biscuit dough pieces onto baking pan. Bake for 18 to 20 minutes or until very lightly browned. Melt butter in microwave on low heat. Brush butter onto the hot biscuits. Sprinkle 1/4 cup sugar evenly over the biscuits. Bake for an additional 5 to 8 minutes or until biscuits are golden brown. Meanwhile, sweeten sliced berries with 2 tablespoons sugar. Measure heavy whipping cream into a cold mixing bowl and whip until stiff. Gradually add 2 tablespoons sugar. Chill until needed. To assemble shortcakes: Open biscuit, and spread about 1 tablespoon of strawberry jam on the bottom half. Layer with a generous spoonful of strawberries and then a large dollop of whipped cream. Place the top of the biscuit on the whipped cream. Spoon on additional strawberries and whipped cream. Garnish with a blueberry on top if desired.
In a nonstick skillet, heat oil over medium-high heat. Add chicken, in batches, and brown lightly on all sides. Transfer to slow cooker stoneware. Reduce heat to medium. Add onions to pan and cook, stirring, until softened and just beginning to turn brown. Add salt, peppercorns, and thyme and cook, stirring, for 1 minute. Sprinkle flour over mixture, stir well and cook for 1 minute. Add chicken broth and bay leaf and cook, stirring until mixture thickens. Pour mixture over chicken. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until juices run clear when the chicken is pierced with a fork. Stir in peas and buttermilk. Cover and cook on HIGH for 20 minutes, until peas are cooked. Discard bay leaf.
Preheat oven to 375 degrees. Quarter the potatoes and cut into 1/4 inch thick strips, too thin -- they will burn! Spread potatoes on a lightly oiled or sprayed baking sheet, sprinkle with oil and seasoning and toss to coat. Bake in the lower 1/3 of the oven for 30 minutes stirring occasionally. Season with salt, if desired.
In large bowl, whisk together eggs, butter, lemon, lime and orange rinds and vanilla. In separate bowl, whisk together flour, sugar, almonds and salt ; whisk into egg mixture. Spoon by heaping 1 tbsp into each mould of 2 well-greased 12-mould madeleine pans. Bake in centre of 350°F oven for 12 to 15 minutes or until edges are golden brown. Loosen with tip of knife. Invert onto rack and let cool. Glaze: In small bowl, whisk sugar with lemon juice; brush over cooled madeleines. (Make-ahead: Store in airtight container for up to 24 hours or freeze for up to 1 week.).
Dice the eggplant into small pieces. Heat the olive oil in a small, non-stick skillet over medium heat. Saute the eggplant pieces until they start to brown slightly. Add the onion and continue sauteeing until the eggplant is tender and the onion is translucent. Add the tomato and saute until the tomato is heated through. Add 2 eggs per serving and scramble with the vegetable mixture until well blended and the egg is cooked to your prefered level of done. If you prefer, make an omelet with the eggs and fill it with the vegetable mixture before folding. Season with seasoned salt and/or pepper to taste.
In a saucepan combine the first 5 ingredients until combined. In a cup or bowl whisk the cold water with cornstarch or pineapple juice until smooth and combined, then whisk in ketchup mixture; bring to a boil stirring or whisking constantly over medium-high heat until bubbly and thickened (the sauce will continue to thicken more while simmering). Cool slightly and use immediately or refrigerate.
Mix Flour, oat bran, sugar, cinnamon, cloves, and baking soda in a bowl. Make a well in the center of the mix. Add to the dry mix: Egg whites, pumpkin, and applesauce; stir until moistened. Stir in chopped nuts and raisins. Spray muffin tray with cooking spray and pour in batter. Cook muffins 30-35 minutes or until toothpick inserted in center comes out clean. This recipe can be converted to a loaf if you want, use a loaf pan and bake for 45 minutes.
Combine all dry ingredients in a small bowl or plastic bag and stir or shake to mix well. Sprinkle chicken pieces with spice rub and let stand for about 30 minutes. To make apricot mustard sauce, combine preserves and mustard in a small saucepan over low heat; stir to mix and heat gently until the preserves melt and are thoroughly blended with the mustard. Set aside to cool. Heat butter and oil in saute pan or skillet over medium high heat, add chicken pieces and saute until just done, about 5 minutes. Remove with slotted spoon and drain briefly on paper towel. Serve hot with apricot mustard dipping sauce.
Blend together sour cream and cream cheese with hand mixer until smooth. Add everything else and mix until well-blended. (I usually hand mix in the pickles last). Serve with plain bagels, pretzel or pita chips, or anything you wish!
In a large bowl, combine flour, salt, baking powder, ginger, cinnamon and cloves. In a medium bowl, combine molasses, milk, egg and oil. Add egg mixture to flour mixture; stir until well combined (add a little more milk, if needed). Bake in preheated , non-stick or greased waffle iron until golden brown. Serve with whipped cream, lemon curd, and maple syrup.
Preheat oven to 350 degrees. Dip fish in melted butter, salt, pepper and lemon juice. Place fish fillets into shallow baking pan. Place mushrooms and onions over the top of fish, then spoon any remaining butter mixture over fish. Bake at 350°F for 15-20 minutes until fish flakes.
Preheat oven to 425 degrees. In a large saucepan of boiling, salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off excess water. Brush four 12 cup, non-stick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess. In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni. Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top. Bake the mini macs in the upper and middle thirds of the oven for 10 minutes, until golden and sizzling. Let cool for 5 minutes. Using a small spoon, carefully loosen the mimi macs, transferring to a platter and serve. Can be prepared ahead up to baking. Refrigerate overnight, then bake as above.
Combine flour, masa, sugar, salt and yeast in a large bowl. Add milk, butter and 2 eggs, stirring until smooth. Spread dough into a 13- x 9-inch baking pan coated with cooking spray. Cover with plastic wrap and let rise until doubled in size--about 1 hour. Preheat oven to 375°F. Bake for 25 minutes or until bread is done. Cool in pan for 5 minutes before serving warm.
Mix first eight ingredients in a bowl (or simply put all in a large ziploc and squish to mix). You can reserve 1/4 cup of the marinade as a dipping sauce. Put the marinade in a large ziploc bag and add shrimp. Marinate in the refrigerator at least 2 hours. Take shrimp out of bag and thread onto skewers. Grill over medium high heat for about 4 minutes each side, or until shrimp are done. Serve with reserved marinade as a dipping sauce.
Preheat oven to 350°F Coat a 9 X 13-inch baking dish with cooking spray; set aside. Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends; slice eggplant into 1/2-inch-thick slices. Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 to 25 minutes, flipping once. Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Slice into 4 pieces and serve.
Cook water and sugar until reduced to a caramel, add cranberries, zest (grated outer layer) from 3 oranges, 3 diced orange segments and 1/2 cup orange juice. Cook until cranberries are tender- about 20 minutes. Let set.
You can prepare the aioli in advance if you wish (just keep it refrigerated). Place all ingredients for the curry aioli in a food processor or blender and puree until smooth and creamy; set aside. Mix all ingredients for fish cakes together (except oil and lemon slices) in a mixing bowl until blended. Adjust water or flour, if necessary, to achieve a consistency similar to pancake batter (or just a tad thicker). Heat 1-2 inches cooking oil in a large skillet until hot. Spoon or drop approximately 1/4 cup fish cake batter into hot oil and cook about 2-3 minutes per side or until golden, puffy, and firm. Do not overcrowd pan. Drain fish cakes on paper toweling. Serve fish cakes hot with curry aioli or tartar sauce, and lemon slices, if desired.
Cook pears over medium-low heat, covered, for a few minutes until they start to release all their juices. Then uncover and continue to cook until pears are soft. Mash or puree to get your desired texture - I like to leave it kind of chunky. Stir in honey and vanilla, mix well. This will be a rather thin pear sauce, if thicker is desired, then continue to cook for up to an hour or so to evaporate more of the liquid. Store refrigerated, tightly covered, for up to 2 weeks. May also be frozen.
Preheat oven 425 F. Crumble and cook sausage* in skillet. Cook over medium heat til browned, stirring occasionally. (this can be done a day ahead and stored in a zip lock bag to make assembly faster the next day) Drain off sausage fat and drippings. Line bottom of greased 13 x 9 inch baking pan/dish with crescent roll dough, pinching together the perforated seams and pushing the dough so you get a nice seamless bottom that goes from edge to edge of the pan. Crumble sausage over dough, then sprinkle cheese over the sausage. Combine eggs, milk and salt and pepper and pour over sausage and cheese making sure the egg mixture gets even distributed. Bake 15 minutes or until set. Let stand 5 min before cutting into squares. Best served hot. *Experiment with precooked veggies or even ham whatever goes into an omelette will work in this recipe.
Heat sauce and meatballs in a 3 quart saucepan over medium-high heat to a boil. Reduce heat to low. Cook for 20 minutes or until meatballs are heated through, stirring occasionally. Serve meatballs and sauce in rolls. Sprinkle with mozzarella and Parmesan cheese.
Boil chicken and cut up. Return to the pan and over medium heat add in the cream cheese, chopped onion, and milk. Stir until all the ingredients are combined and the cream cheese has melted into a sauce. Put a heaping Tbs on crescent and roll up, widest end to the smaller end. Pinch the dough together in places that have an opening. Melt butter and brush on top of the rolls and sprinkle with bread crumbs. Flash Freeze then move to Freezer Bag. Make Sauce: Mix 1 can cream of chicken soup & 1/2 can of Milk heat slowly in sauce pan. Bake at 350 degrees for 20-25 minutes. Depending on your oven. You want the tops to be nice and golden. Pour the sauce over chicken pillows when serving. Enjoy!
In your food processor or blender, add 1/4 of the shrimp, the 4 hard boiled eggs, mayonnaise and wine. Blend until smooth. Cover and chill. In 5 quarts of salted water, cook the pasta 8 to 10 minutes or just al dente. Rinse in a colander under cold running water; drain well. Chop or leave whole the remaining shrimp. In a large bowl, combine them with the pasta, peas, scallions, pimiento, parsley, lemon juice and dressing. Toss until all the ingredients are coated with the dressing. Add salt and pepper to taste and toss again. Cover and chill. TO SERVE: Line a serving bowl with the lettuce leaves and mound the salad in the center. Top with the red onion. I also cook 1 extra egg and slice it on top. The presentation and taste are divine.
Whisk sour cream, olive oil, horseradish, dill, and vinegar together in a small bowl. Season to taste with salt and pepper.
Trim fat from roast. If necessary, cut roast to fit into a 3-1/2- to 6-quart crockery cooker. Combine caraway seed, marjoram, salt, and pepper. Rub all over roast. In a large skillet, brown pork roast on all sides in hot oil, drain off fat. Place meat in crockery cooker. Add the water to skillet; bring to a gentle boil over medium heat, stirring to loosen brown bits in bottom of skillet. Pour skillet juices and vinegar into crockery cooker. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker; keep warm. For gravy, skim fat from juices; measure 1-1/4 cups juices (add water, if necessary). Pour juices into a saucepan; bring to boiling. Combine sour cream or yogurt and cornstarch. Stir into juices. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Slice meat and serve with gravy.
Place the pork chops in a single layer in an ovenproof 13"x9" baking dish. In a small bowl, mix the remaining ingredients, EXCEPT the sour cream. Evenly pour this over the chops. Cover and marinate the chops at least 3 hours in the refrigerator. Bake the chops, uncovered, in the marinade in a preheated 325 degree F. oven for 1 hour or until tender and done. When done, stir sour cream into pan juices and heat through but DO NOT boil. Serve chops with sour cream gravy and buttered noodles or mashed potatoes or dumplings.
Preheat oven to 400. Cut the tops off of the peppers and scoop out seeds and insides so the pepper is hollow. Stand peppers in a deep baking dish. Set aside. Cook whole grain rice according to package directions (I used Success Boil-in-Bag; it turns out perfect every time in the microwave). Make sure to drain and fluff rice as soon as it's done cooking. While rice is cooking, sprinkle seasoned salt and garlic powder over cubed chicken breast (season to taste). Cook in a large saucepan, adding diced onion halfway through cooking. Cook until chicken is no longer pink and onion is tender. Set burner heat to low and add rice and spaghetti sauce to chicken in saucepan. Stir until well combined. Stir in Parmesan and Mozzarella cheeses to chicken mixture. Stir until well combined and Mozzarella cheese has melted. Add garlic powder and hot sauce (more or less of each to taste -- we like stuff spicy around here!) to chicken mixture and stir to combine. Let the mixture cook on Low heat for about 10 minutes to blend flavors. Remove from heat and divide equally and fill the 6 green peppers with chicken mixture. If it's not enough to fill them to the top, I just mix more spaghetti sauce and extra rice to get them filled. Add 1/2 c water to the bottom of the deep baking dish to help peppers cook. Bake in oven 45 minutes or until pepper cups are mostly tender with just a little crunch. Serve with additional shredded Mozzarella to sprinkle over the tops of peppers. PLEASE NOTE: All of my measurements are approximate as I don't usually measure my ingredients when making my own recipes. Please adjust the amounts of each ingredient to your liking and feel free to contact me if you don't understand some of my rambling instructions!
Sort the beans and place in saucepan; cover to two inches of water over the top of the beans. Bring to a boil; cook at a rolling boil for 3 minutes then remove from heat, cover and let set for one hour. This 3 minute prep works on most every bean that asks for soaking overnight. You could also soak overnight if you wish. Drain liquid and add liquid again to up to 2 inches over the top of beans. Bring to a boil, reduce heat, cover, and simmer until tender, an hour or two. Older beans will require longer cook times than newer ones. If by some stroke of bad luck your beans are too old and just don't get tender no matter what you do, toss them and remember next time to date the package and use within 6 months. Mash beans if necessary to achieve the consistency of refried beans. It shouldn't be all pureed, as chunky bits of bean are most welcome and offer a pleasant texture. Season beans with salt, garlic powder and lemon juice and cook for a few minutes to allow the flavors to meld. Place warm beans in bowl, and top with a mixture of chopped parsley, diced tomato, diced cucumber, sliced green onion, and feta cheese. Season with a pinch of cayenne if you like and drizzle with a little bit of olive oil. Serve with warm toasty grilled pita bread , tandoori nan, or your favorite flatbread.
Cook linguine according to package directions. Meanwhile in a large nonstick skillet, saute shrimp and mushrooms in oil for 2 minutes. Add the remaining ingredients; cook and stir for 5 minutes or until shrimp turn pink and sauce is heated through. Drain linguine; serve with shrimp mixture.
In a bowl, combine raisins and figs. Cover with boiling water and let stand 10 minutes. Drain, pressing out residual liquid, and add the raisins and figs to a food processor with the dates, 3-legume butter, vanilla, cinnamon and salt. Puree until a thick doughy paste forms. Press evenly into a 9" square pan and chill until firm, then cut into bars.
Preheat oven to 350. Peel veggies and grate. Mix together potatoes, onions, carrots, matzah meal, salt and pepper. Beat eggs and oil together. Stir into potatoto mixture. Pour into well greased muffin tins. Bake for 1 hour or until edges are browned and crisp.
Prepare Alfredo sauce as follows: 1) Melt butter in a medium, non-stick saucepan over medium heat. 2) Add cream cheese and garlic powder, stirring with wire whisk until smooth. 3) Add milk, a little at a time, whisking to smooth out any lumps. 4) Stir in Parmesan cheese and pepper. 5) Remove from heat when sauce reaches desired consistency. 6) Sauce will thicken rapidly, so thin with milk if cooked too long. In a saucepan, cook broccoli florets, carrots, and red bell pepper in boiling water until tender, about 3-5 minutes. Drain. Grill chicken breasts in a lightly oiled skillet and season with salt and pepper to taste. Remove from heat and slice into bite sized pieces. Keep warm. Boil pasta in water until pasta is tender, but still al dente. Do not overcook! Remove pasta and drain thoroughly. Toss hot pasta together with sauce, broccoli, carrots, bell peppers and chicken and serve piping hot. I like mines with a little extra Parmigiano sprinkled on top. Bon Appetit!
fill pan half full with water and let roast and onions cook for 5-6 hours. Shred meat and let sit in fridge over night. Next day add all other ingredients and cook again. We let it cook in a crock pot on low all day and it's ready when we get home from work! Sometimes I cheat and sneak home for lunch and make a sandwich.
Saute` onion and curry paste in a medium pan. Add Chicken in batches and cook over medium heat until browned. Add stock and potatoes. Simmer covered for 20 minutes. Stir in remaining ingredients. Simmer uncovered for 5 minutes and serve.
Pour sloe gin and Southern Comfort into a collins glass filled with ice. Fill with orange juice, stir well, and serve.
Heat water enough to melt Vicks. Add in baking soda and cornstarch and mix into a thick paste, if you need to, add more water. Line a muffin tin with paper cups, fill each cup about half way with mixture. Let dry overnight. Remove from paper cups when discs are hard and store in an airtight container.
Pre-heat oven to 350°F Spray a 13x9 pan with cooking spray. Place drumettes into pan and sprinkle with Salt,pepper and onion powder. Cook in 350°F for 30 minutes. Meanwhile in a small saucepan mix brown sugar,dry mustard, Marsala,soy sauce and minced garlic. Bring to boil over medium heat than turn down to simmer while drumettes cook. Stir sauce occasionally. After 30 minutes turn oven down to 325 degrees and pour sauce over wings turning wings to coat with sauce. Cook basting every 15 minutes to 1/2 hour with sauce. Cook until sticky and most of the sauce is absorbed. Serve immediately or next day.
Boil water for the linguine, adding 1 tbsp of the olive oil and a pinch of salt to the water. Cook the linguine for 7-8 minutes (al dente), stirring every minute. While the pasta is cooking, heat a large skillet with remaining olive oil. When th e oil is hot, add the shrimp to the skillet, sauteeing until the shrimp turns pink, about 3-4 minutes. Add the garlic and the basil and cook an additional 2-3 minutes. Add the butter, and toss in the pasta, making sure to coat the pasta with the sauce. Remove from heat. Serve immediately and garnish with the Asiago cheese as desired!
Heat oven to 325°. Butter a 10-inch tube or bundt pan. Combine flour, baking soda and salt. Cream butter with an electric mixer. Add 1 cup sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the quarter-cup lemon juice and the zest of 3 lemons. Add the flour mixture and sour cream alternately, mixing well with a rubber spatula. Scrape into buttered pan and bake 60-70 minutes, until a skewer inserted in the thickest part comes out clean. Cool in the pan on a rack for 10 minutes, then turn cake out onto a plate. Combine remaining 1/3 cup of lemon juice and 2/3 cup sugar in small saucepan. Cook over medium heat, whisking constantly, until the sugar has dissolved. Stir in remaining zest. Prick the cake all over with a long skewer. Spoon or brush the glaze over the entire cake. Cool completely before serving.
Melt 3 tablespoons butter in large saucepan over medium-high heat. Add shrimp; sprinkle with salt and pepper. Saute until almost opaque in center, about 3 minutes. Using slotted spoon, transfer shrimp to bowl and add 1 tablespoon butter and shallots to same pan. Saute 3 minutes. Add rice; stir 1 minute, add wine. Stir until wine is absorbed, about 2 minutes. Add clam juice (OR chicken stock) and bring to boil, reduce heat. Simmer until rice is tender and risotto is creamy, stirring often, about 18 minutes. Meanwhile, blend remaining 2 tablespoons butter, 1 tablespoon basil, and tarragon in small bowl. Season herb butter to taste with salt and pepper. Mix shrimp, any accumulated juices, and 1 tablespoon basil into risotto. Simmer 2 minutes. Season with salt and pepper and spoon risotto into shallow bowls. Swirl some herb butter into top of each. Serve, passing cheese separately.
To prepare rice, bring first 4 ingredients to a boil in a medium saucepan; stir in rice. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. To prepare stir-fry, heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of beef; stir-fry 4 minutes or until done. Remove from pan; cover and keep warm. Repeat procedure with remaining oil and beef. Add onion and bell pepper to pan; stir-fry 5 minutes. Add bok choy; stir-fry 3 minutes or until vegetables are tender. Add beef, cilantro, chili garlic sauce, 1/4 teaspoon salt, and black pepper; cook 2 minutes or until thoroughly heated. Serve with rice and lime wedges.