HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425°F In large skillet, combine ground beef, celery, onion, bell pepper, and garlic; cook over med-hi heat until meat is browned and veggies are tender. Drain beef mixture and reduce heat to low; stir in tomato paste, water, paprika, and salt. Add both types of beans; simmer mixture, stirring occasionally. Meanwhile, open biscuits and place on lightly floured surface; cut out and reserve centers. Reserve 1/2 cup of meat mixture; pour remaining mixture into 13x9-inch baking dish. Arrange biscuits, without centers, over hot mixture; spoon reserved meat mixture into center of biscuits and top with reserved biscuit holes. Bake for 15-25 minutes or until biscuits are golden brown.
Parboil eggplant and squash for two minutes, drain and set aside. Heat margarine in sauce pan. Saute onion, bell pepper and celery for 5 minutes. Add garlic, cook 2 minutes more. Add salt black pepper and flour. Stir until flour is absorbed. Stir in the cream and cheese. Remove from heat. Add mushrooms to the eggplant-squash mixture. Stir in the cream mixture. Turn into a lightly buttered 2 quart baking dish. Bake at 350 degrees for 30 minutes. Sprinkle evenly with bread crumbs and bake another 15 minutes or until browned. Makes 8 servings.
Wrap the hot dog with the bacon, (you may need to put toothpicks in it to hold the bacon on) and place in a hot skillet or you can put it in the oven on 350°F. Cook until bacon is crispy. Remove from skillet. Open the bun and place, in the skillet, let it brown, and place hot dog on the bun.
Melt the butter in a large skillet over medium high heat. Add the mushrooms and 2 tsp garlic and saute until almost tender,about 5-7 minute. Add the shrimp and saute until the shrimp is cooked, about 3 minute Do NOT overcook! Add the rest of the ingredients except the lemon slices and parsley. Heat through. Serve over pasta or rice, and garnish with lemon slices and parsley.
Coat a large nonstick skillet with cooking spray. Add all ingredients except beans and rice. Cook, stirring occasionally, until peppers are crisp-tender, about 5 minutes. Stir in beans. Cook until heated through, about 5 minutes. Serve over rice.
Wash split peas in water. Soak overnight in water to cover. Drain the next morning. Heat oil in a large Dutch oven. Saute onion and celery until soft. Add chopped garlic, thyme, marjoram, and sage. Stir and cook for another minute. Add ham hock, beef broth, split peas, and carrots. Cover pot and bring to a boil. Adjust heat until you can maintain a slow simmer. After the soup is the consistency you like (I like my peas completely dissolved), remove ham hock. Allow to cool somewhat. Discard fat and bones. Slice meat and return to pot. Season to taste.
Wash dal thoroughly. Boil the dal (lentils). Set aside. In a separate frying pan, heat oil. Add mustard,cummin seeds,dry red chillies and curry leaves when the oil is hot. Lower the heat and put in the cayenne pepper, turmeric,coriander powder (according to your taste) Add chopped tomatoes (no skins) and cook this on slightly higher heat adding a little water as necessary. Add tamarind juice and add this mixture to the boiled dal. Bring it all to a boil.
Preheat oven to 375 degrees F. Wash and then peel off any loose or damaged leaves from the sprouts. Trim the root end and cut each sprout in half. Cook the bacon, shallots, cranberries and walnuts in a large oven-proof skillet over medium heat until bacon just begins to crisp, shallots are translucent, and walnuts are toasted, about 4 minutes. Transfer the mixture with a slotted spoon to a bowl and set aside. Add the Brussels sprouts to the skillet with the bacon drippings and season with salt and pepper, toss until sprouts are coated. If necessary, add a shot of olive oil to make sure the sprouts are coated. Put the pan in the oven and roast the Brussels sprouts for about 30 minutes, add the bacon mixture and continue to roast until the sprouts are cooked through and golden, about 10 to 15 minutes more. The time may vary based on the size of your sprouts, please watch then carefully. When done, they should be tender and golden brown. Before serving, top with crumbled Gorgonzola cheese (optional).
Prepare the marinade by whirling the ingredients in a blender or whisk by hand. Rub most of the marinade all over the whole chicken or chicken parts, saving some marinade for basting. Cook the chicken in manner preferred, basting with additional spice paste. Serving suggestion: I served the chicken (boneless chicken thighs) over a bed of whole wheat couscous accompanied by a simple loose leaf salad. Servings estimated. Cooking time will vary.
Soak jellyfish in cold water for 3 hoursWash and cut in 1-inch pieces. Plunge into boiling water; remove immediately and drain. Set aside. Remove all tendons and fat from chicken breast. Cut horizontally into slices about 1 inch wide and then stack the slices and cut along grain to shred. Mix shreds with egg white and cornstarch. Set wok over high heat pour in oil and heat to 150°F (warm) add chicken immediately. Stir gently until the shreds separate, then remove rapidly; drain and set aside. Pour oil out of wok, leaving only enough to cover the bottom. Heat wok until oil surface ripples add scallions and stir. Add jellyfish, chicken rice wine salt, msg, and ginger. Stir fry 30 seconds. Sprinkle with sesame oil and serve.
In a mixing bowl cream shortening and sugar. Add the eggs one at a time,beating well after each addition. Beat in extract. Combine the flour baking soda and salt,gradually add to creamed mixture. Stir in coconut and nuts if desired. Drop by rounded teaspoonfuls 2 inches apart on lightly greased baking sheets. Place a cherry half in the center of each cookie. Bake at 350 for 12-14 minutes or until lightly browned. Remove to wire racks to cool.
Preheat oven to 375°F. Prepare Dinner according to package directions. Meanwhile, brown meat in large skillet; drain. Add spaghetti sauce to meat; mix well. Layer half each of the meat mixture and prepared Dinner in 8-inch square baking dish. Repeat layers. Sprinkle with mozzarella cheese. Bake 15 minutes or until heated through.
Bring water to a boil; add 1/2 lb shrimp, and cook for 3 to 5 minutes or until shrimp turn pink. Drain well and immediately rinse with cold water. Chill. When cool, peel and devein. Chop shrimp. Combine the chopped shrimp, butter, cream cheese, blue cheese, lemon juice, minced onion, cilantro, and pepper; mix well. Spread 1/4 of the shrimp mixture evenly over each fillet; roll up fillets, and place seam side down, in a lightly greased 8-inch baking dish. Pour wine over the fillets. Bake at 375 degrees for 20 minutes or until the fish flakes easily with a fork. Place stuffed fillets on individual serving plates. Spoon pan juices over fillets. Garnish, if desired.
Cut apples thinly, mix with 3 tbs sugar and 1 tsp cinnamon. Set aside. Cream together sugar and margarine until light and fluffy. Add egg and beat well. Add vanilla. Sift in flour with baking powder and mix well. Spread half the batter in a greased and floured 8 inch square pan. Place apples in even line, close together on batter. Place remaining batter in lattice fashine (or drop in spoonfuls) on top. Bake for 50 minutes at 350. Serve hot or cold.
Place butter and lard in freezer for 15 minutes. When ready to use, remove and cut both into small pieces. In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times. Remove lid of food processor and spritz surface of mixture thoroughly with water. Replace lid and pulse 5 times. Add more water and pulse again until mixture holds together when squeezed. Place mixture in large zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes. Preheat oven to 425 degrees F. Place 2 metal pie pans in the refrigerator to chill. Remove dough from refrigerator. Cut along 2 sides of the plastic bag, open bag to expose dough, and sprinkle both sides with flour. Cover again with plastic and roll out with a rolling pin to a 10 to 11-inch circle. Open plastic again and sprinkle top of dough with flour. Remove pie pans from refrigerator and set first pan on top of dough. Turn everything upside down and peel plastic from bottom of dough. Place second pan upside down on top of dough and flip again. Remove first pan from atop dough. Trim edges if necessary, leaving an edge for meringue to adhere to. Poke holes in dough and place in refrigerator for 15 minutes. Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough and bake in the oven for 10 minutes. Remove parchment and beans and continue baking until golden in color, approximately 10 to 15 minutes longer. Remove from oven and place on cooling rack. Let cool completely before filling.
Put flour, salt, and pepper in large ziploc baggie. Add pounded steak pieces and shake well. Do not remove from bag. In large dutch oven, heat oil over medium high heat until shimmering. Shake baggie to recoat steak pieces, shake each piece to remove excess flour, and add to skillet. Fry until browned on each side, approximately 2 minutes per side. (This will have to be done in batches. Remove each browned piece to a plate.). Add onions to dutch oven, cover and cook for one minute. Add soup and broth, stir well, add steak pieces, cover, and place in 325 oven for 90 minutes. If using mushrooms, add after 60 minutes and replace in oven. This makes a lot of gravy that doesn't usually have to be thickened and is wonderful on boiled or mashed potatoes.
Beat all ingredients until smooth. Cover and chill at least 2 hours, or overnight. Heat a non-stick skillet over moderately high heat. Pour in a little less than 1/4 cup of batter and tilt pan quickly to spread batter into an even circle. Once the edges look dry (2 or 3 minutes), flip it and cook another minute or two on the other side. Put the soft tortilla in a rack to firm up. Fill with whatever fruit is fresh. Alternatively, if you're feeling lazy, you could use a can pie filling of your choice and fill the tortillas up with that.
In a blender, whip the cream about 30-45 seconds. Add the peaches and honey/sweetener. Whir until smooth. Pour into molds or paper cups, insert sticks and freeze.
Mix dry ingredients, add remaining ingredients. Mix together, but Do Not beat. Bake in 350 degree oven- 1 hour& 20 minutes- (Tube pan is prettiest; however, 9" x 13" can be used) For Hummingbird Frosting: Mix Cream Cheese and Powdered Sugar, fold in Cool Whip (Frosts 1 tube, 1 pan or 2 layer cakes).
Boil the noodles and drain. Mix with the rest of the ingredients. Toss them and serve hot or cold.
De-bone chicken. Mix the oil, herbs, mustard and vinegar. Coat chicken and marinade overnight in the fridge. Get bbq or grill sizzling hot. Place chicken skin side down. Expect smoke and sizzling. Cool until skin is brown and crispy, turning after 4-5 minutes. Continue cooking until juices run clear - roughly 4-5 further minutes. Serve with a sprinkle of sea salt and a squeeze of lemon.
Preheat oven to 350°F Line a 13x9x2-inch baking pan with parchment paper, extending paper up sides of pan; set aside. Combine the first three ingredients in a large bowl on low speed of an electric mixer until mixture is crumbly. Press mixture evenly into parchment-lined pan. This is your crust. Bake crust 20 minutes or until light brown; remove from oven. Beat together the remaining ingredients in a medium bowl until well blended; pour mixture evenly over warm baked crust. Return pan to oven and bake for an additional 15 to 20 minutes or until filling is set and bars are brown around the edges. Cool completely on a wire rack. Use edges of parchment lining to lift bars from pan. Place on a cutting board. Pull back edges of parchment for easy cutting; sprinkle with additional powdered sugar. Cut into bars.
In a saucepan over low heat combine water and 2 tablespoons sugar, swirling occasionally until sugar dissolves. Increase heat and bring to a boil. Adjust heat so liquid barely shimmers. Add plums to pan and cook for 3-5 minutes (or until tender). Cool completely. In a saucepan bring cream, milk and vanilla beans to a simmer. Remove from heat and let stand 10 minutes. Scrape seeds from vanilla beans into the cream mixture, discarding pods. Return mixture to a boil. Remove from heat. Beat egg yolks and 2/3 cup sugar until pale yellow and then beat in hot milk mixture. Return all to saucepan and cook stirring over medium low heat until mixture thickens (6-8 minutes). DO NOT BOIL. Strain mixture into a bowl. Cool completely in a refrigerator (at least 4 hours), stirring occasionally. Pit cooled plums but do not peel. Puree plums with liquid in a food processor or blender until smooth. Fold plum mixture into custard. Process in an ice cream maker according to manufacturer's directions. Freeze in a covered container for several hours.
In a skillet, brown the chicken in oil over medium-high heat. Using a slotted spoon, transfer the chicken to the slow cooker, and add the potatoes and tomatoes to the slow cooker. Add the onion, green pepper, garlic, brown sugar, ginger, pepper, cayenne, thyme and salt to the skillet and cook over medium-high heat for 3 minutes. Stir the broth into the skillet, then transfer the mixture to the slow cooker. Cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Stir in the coconut milk and cook for an additional 30 minutes on low.
Mix together Parmesan, parsley and black pepper in a small bowl; set aside. Place chicken between sheets of plastic wrap or waxed paper; pound with rolling pin to 1/4 inch thickness. Remove plastic wrap; springke one side of each piece with 1/4 cup of the cheese mixture. Replace wrap. Press cheese mixture evenly and firmly onto chicken, remove wrap. Heat olive oil in large skillet over medium high heat. Add cutlets, cheese side up; cook until chicken is browned, 1 1/2 minutes. Turn carefully; cook until browned and chicken is cooked through about 1 minute. Remove chicken to a platter. Add wine to skillet; cook, stirring, to reduce slightly, 1 minute. Serve chicken with pan juices. Or serve the pan juices over rice.
Set oven to 350 degrees. Set oven rack to second-lowest position. Grease a 9x9-inch baking pan. In a bowl combine flour, baking powder, cinnamon, baking soda and salt. In another bowl, beat the butter, Crisco shortening and brown sugar until smooth and creamy (about 5 minutes). Add in egg and vanilla; beat well until combined. Stir in the flour mixture, oatmeal, chopped apples, coconut, nuts or chocolate chips (if using) mix well to combine. Spread into prepared baking pan. Bake for about 30-35 minutes, or until bars tests done. Cool and sift the confectioners sugar over top. Cut into squares.
Combine all cake ingredients (except pecans) in a large mixing bowl. Using a mixer, beat at high speed for about 2 minutes. Stir pecans into cake mix. Pour into a greased 13 x 9 inch cake pan. Bake at 350 degrees for about 45 minutes or until center tests done. Combine frosting ingredients and spread over still warm cake.
In a small bowl, combine the milk and vinegar and let sit for a couple of minutes. Melt the butter, then set aside to cool. In a large bowl, combine all of the dry ingredients, then whisk to blend. In another bowl, whisk the melted butter, milk, eggs & vanilla together. Pour into the dry ingredients and whisk just until most of the lumps are gone -- do not over mix. Let the batter rest for 10 minutes without stirring. Heat a grill or non-stick frying pan on medium heat, then add a touch of oil. Gently scoop approximately 1/4 cup batter and form your pancakes. Cook until bubbles form on the surface of the pancake, then flip and cook until until desired colour is reached. I prefer to make 3" pancakes, but you can make whatever size you like.
Prepare pie filling according to directions and chill. Slice cooled cake into 3 layers and spread half of the chilled filling between layers. Whip the cream and fold into the remaining pie filling. Spread mixture over top and sides of cake. Chill at least 4 hours or overnight.
For chicken: Preheat oven to 350F. Pound chicken between 2 sheets of wax paper to thickness of 1/4 inch. Pat chicken dry. Combine cheese, green onions, red pepper and basil in a small bowl. Season with salt and pepper. Spread cheese mixture lengthwise over half of each chicken piece. Tuck short ends in and roll chicken up, starting at one long side, into tight cylinders. Tie ends together with string to secure. Dip chicken in egg, allowing excess to drip back into bowl. Roll in breadcrumbs, shaking off excess (can be prepared up to 4 hours ahead; refrigerate). Place chicken in square baking dish to comfortably hold rolls. Pour 2 tblsps melted butter over. Bake until cooked through, about 20-25 minutes. For sauce: Melt 1/4 cup butter in large skillet over medium heat. Add mushrooms and saute until tender, about 8 minutes. Add wine and boil for 3 minutes. Add stock and boil until liquid is reduced by half, about 6 minutes. Remove from heat and swirl in 4 tblsps of butter, one piece at a time. Season. Remove string from chicken. Cut rolls crosswise into 1/2 inch thick rounds. Fan on plates. Serve immediately, passing sauce separately.
Wash and wipe the apples. Grate them. Take a muslin cloth or very fine net cloth and place it on a wide mouth bowl. Put the grated apple on this net cloth. Fold the cloth and then wring it to squeeze out the apple juice. Put a pinch of rock salt in a tumbler and pour apple juice. Serve immediately.
In large skillet, simmer peppers, garlic, tomatoes, peas, artichoke, and squid. Add enough water to do the cooking. Simmer for 8-10 minutes. Add remaining seafoods and rice. Pour in water or chicken stock. Add salt, pepper and saffron. Stir all ingredients well and simmer for 15 minutes. A sprinkle of parsley at the end will improve flavor. Let the hot casserole stand for about 10 minutes before serving.
Preheat oven to 450-degrees F. Grease popover pan (or use large muffin tins). In a large bowl beat eggs and milk together. Sift flour and salt together. Add dry to wet ingredients. Heat pans in oven for 3 minutes. Pour batter into pre-heated popover pan, filling cups half full. Bake at 450-degrees F for 15 minutes. Reduce temperature to 350-degrees F and bake 20 minutes longer. DO NOT OPEN OVEN DOOR WHILE BAKING.
Dry fry the green gram dal lightly. Put the dal, salt and rice in 3 cups water and bring to a boil, stirring often. Cover and cook about 20 minutes, stirring often until rice is soft and water is absorbed. Make a course powder of the cumin seeds and black pepper either in a morter and pestle or a spice grinder (I use a Magic Bullet). In a pan, heat ghee or butter, fry the cashews lightly and add the spice powder until it is scalded. Add the ginger and scald a bit more. Pour the mixture into the rice and stir well. Optionally, curry leaves may be added.
Rice -- Prepare the wild rice accordingly to directions and set to the side. You can make the quick cooking, original anything you want, even white and wild rice mix. I just like the wild rice flavor for this. But please you can use what you enjoy best. Asparagus -- Roast the asparagus (broccoli or green beans if you are not using asparagus), as the rice cooks. On a cookie sheet covered with foil or parchment or even on a grill or grill pan, drizzle the asparagus with olive oil, salt and pepper and roast at 400 for about 7-10 minutes or grill for 5 just until 1/2 way done. Remove and cool. The Main Part -- In a medium pot, melt the butter on medium heat and stir in the flour to make a roux. Slowly add in the milk and bring to a medium low boil until the sauce thickens. Then stir in the turkey and sherry and mix until combined and heated through. Add a little salt and pepper to your taste and the fresh parsley. In a large casserole dished sprayed with pam or greased add the rice, then top with the turkey and cream sauce, asparagus (or other vegetable), positioned through the dish and top with bread crumbs and almonds. Cover with foil and bake at 375 for about 25 minutes until bubbly. The last 10 minutes I remove the foil so the bread crumbs can brown. You can also put under the broiler to get it nice and brown the last few minutes if you prefer that. As I mentioned, individual serving dishes make a great presentation but it can just as easily be done in a large casserole dish as well. ENJOY!
Whisk together dry ingredients. In another bowl whisk together wet ingredients. Add dry ingredients to wet ingredients. Let mixture sit for a couple of minutes. Divide evenly among greased 12 muffin tin. Bake at 350 for 25 minutes.
Preheat oven to 375°F. Roll out bread with a rolling pin until flattened to about 1/16 of an inch. Stir together both cheeses, sugar and cinnamon until smooth. Brush some of the butter on the edges of the bread. Mound one half of the cheese mixture in the middle of each piece of bread. Fold over the bread to form a triangle and enclose the filling. Pinch the edges of the bread firmly together to form a seal. Arrange in one layer on a small baking sheet and brush the top of each turnover with the remaining butter. Bake the turnovers in the middle of the oven for 20 to 25 minutes or until pale golden.
Heat butter. Add onion and bell pepper. When softened add beef on top; place cheese on top of beef. Cover; cook until cheese has melted. Place on a hoagie bun. Dip in aus jus to eat.
Prepare all fresh veggies and place into individual bowls. Sprinkle a pinch of ground ginger and salt on onions, cauliflower, cabbage, snow peas and tomatoes. Coat bottom of frying pan or wok with olive oil. When oil is hot add onions and sear for 5 minutes on high. Add garlic, cabbage, snow peas and cauliflower. Stir all ingredients together and add soy sauce to taste. Decrease heat and cover pan. Let simmer for about 15 minutes. Add imitation crab, toss ingredients to mix and cover. Simmer for an additional 15 minutes. Serve as is or over a bed of white rice.
In a very large bowl, combine lettuce,spinach,radicchio,red onions,green olives,mushrooms,eggs,hearts of palm and bacon; toss well. Add crumbled blue cheese, croutons and about 1/2 to 3/4 of Lemon Basil Dressing; toss until well mixed. Divide salad among 4 dinner plates, garnish with cherry tomato halves and top salads with crispy fried onions. For Lemon Basil Dressing:. Combine all ingredients,add seasoned salt and garlic pepper to taste. Mix well; refrigerate until serving. Refrigerate any leftover dressing.
Cook until onions are nearly done. Add tomatoes, beans and a little water (about a half a bean can). Season with chili powder and add salt to taste.
Brown beef in a large pot over med. Cook until the meat begins to brown, then add the onion, celery, carrot and garlic. Saute about 10 minutes. Stir in the broth and potatoes; bring to a boil. Reduce heat and simmer 10-12 minutes, or until the potatoes are cooked through. Melt butter in a saucepan over med. Whisk in flour and cook 1-2 minutes. Whisk in milk, then add white sauce to the soup and bring to a boil. Reduce heat to a simmer, and stir in the cheese, ketchup and mustard. Season with salt and pepper. Stir until cheese is melted. Serve.
Cut a small slit on top of each potato, and place in a 400°F oven for 1 hour or until completely done. Cut each potato in half, lengthwise, and scoop out into large bowl. Place the potato shells on a baking sheet. Squeeze the spinach to get all the water out of it, and until it is fairly dry; set aside. Mash the potatoes in the bowl with the butter, sour cream and milk, salt, pepper and cayenne. Fold in the spinach and 1/2 the cheddar cheese. Fill potato shells with this mixture. Top with remaining cheddar cheese. These potatoes can be made in advance and kept in the refrigerator for a day prior to baking. Bake at 350°F for about 30 minutes or until heated through and the cheese on top has melted and browned a little.