HumbleIntelligence/food-ner-1-Million huggingface dataset:
Trim most of the visible fat from the tenderloin. In a large oven proof skillet heat oil over medium high heat. Sprinkle the garlic powder, salt and pepper evenly over the tenderloin. Add to the oil and brown on each side about 3 minutes or until golden brown. Remove the skillet from the heat. Remove the tenderloin and set aside. Drain the oil leaving the browned pieces. Return the tenderloin to the skillet. Add the sliced onion to the skillet layering some on the top of the tenderloin. Mix the French Onion Soup Mix with water. Pour over the tenderloin and add the bay leaf. Cover and cook for about an hour or until the internal temp reaches 160 degrees. Check the last 15 minutes or so and add a little extra water if needed.
Preheat oven to 400°F Spray jumbo muffin tins with nonstick coating. Combine flour, wheat germ, Splenda, baking soda, baking powder, and salt in medium bowl. Whisk together banana, milk, yogurt, oil, and egg whites in large bowl. Add dry to wet and stir until just combined (add more milk if needed - the batter should be thick). Gently stir in berries. Spoon batter into muffin tins, being careful not to overfill. Top each muffin with a small amount of jam. Bake for 20-25 minutes or until toothpick comes out clean.
Whisk together first 5 ingredients. Add the kalamata olives, and mix. Pour over tofu (sliced lengthwise) coating all sides of both pieces. Sprinkle with salt and pepper on all sides. Let marinate for at least 1 hour.
Bring large pot of lightly salted water to a boil for noodles. Meanwhile, in large, wide skillet, heat 1 tablespoon oil over medium heat. Add veg. sausage and cook, turning often, until browned on all sides, about 7 minutes. Transfer to plate. In same skillet, heat remaining 2 tablespoons oil over medium heat. Add onion, and cook, stirring often, until golden, about 8 minutes. Stir in cabbage and broth. Cover and cook, stirring occasionally, until cabbage is wilted and just beginning to brown lightly, about 10 to 12 minutes. While cabbage is cooking, add noodles to boiling water. Cook until just tender, about 10 minutes. Cut veg. sausage into 1/2-inch-thick rounds. Drain noodles well. Transfer to large serving dish. Add cooked cabbage, veg. sausage slices, parsley, poppy seeds, 1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper. Toss gently but thoroughly to combine. Sprinkle with paprika to taste. Serve hot. Enjoy! Enjoy!
Add all ingredients to medium-sized bowl and blend until well mixed. Store in refrigerator. This dressing is good on fresh spinach, endive, or lettuce salads.
Preheat oven to 450 degrees and place fish in an 8 inch baking dish. Spray a large nonstick skillet with olive oil nonstick spray and set over medium-high heat. Add the onion and garlic and cook, stirring frequently, until slightly softened, about 3 minutes. Stir in tomatoes, capers, olives, lemon juice, basil, oregano, and pepper, and bring to a boil. Reduce the heat and simmer, stirring occasionally, until slightly thickened, about 6 minutes. Spoon the sauce over the fish and bake until the fish is just opaque in the center, about 10 minutes.
Preheat over to 350 degrees F. Saute onion and garlic in oil over medium heat until tender. Add spinach and cook until very dry. Stir occasionally. Add spinach mixture to cheeses, egg, sugar and pepper. Spread 1/2 c of this mixture onto lasagna noodle and roll up. Repeat with rest of the noodles. Place in greased baking pan and bake until hot (20 min). Meanwhile, heat sauce, herbs and mushrooms. Spoon hot sauce onto plates. Cut lasagna rolls into thirds. Place cut side up on sauce. Sprinkle with green onion.
Put prickly pears in a bowl or dishpan full of water. Holding each one with tongs, scrub with a vegetable brush to remove dust and some of the stickers (the rest will come out later when you strain the juice). Transfer 5 at a time to a blender jar and process until liquid. Line a mesh strainer with cheesecloth and strain juice into a medium saucepan. You should have about 1 cup. Add lemon juice and sugar, and slowly bring to a simmer. Cook until syrup begins to thicken. If you want a thicker syrup, stir in 1 teaspoon of cornstarch dissolved in a little cold water and cook to thicken. Stir with wire whisk if necessary to smooth consistency. For diabetics: Use an amount of your favorite non-nutritive sweetener equivalent to 1 1/2 cups of sugar. Since sugar causes thickening, you'll have to compensate by using a little more cornstarch, or use another thickener such as guar gum or xanthan gum.
Wash, hull and chop strawberries. Cook slowly until soft. Do not add any water. Add warmed sugar and lemon juice, return slowly to boil, then boil rapidly until mixture sets, about 20 minutes. Bottle in sterilised jars. Don't chop berries, add them whole to pan, when beginning to soften simply mash with potato masher. This cuts first cooking to about half the time, and helps make a smooth jam.
Get out the excess moisture by pressing the hash browns between paper towels. Grease a 9-inch pie plate. Press hash browns onto the bottom and up the sides of the pie plate. Drizzle hash browns with melted butter. Bake, uncovered, at 425 degrees, for 20-25 minutes or til the edges are browned. Mix together the cheeses and ham; pour onto crust and spread evenly. In a bowl, mix together the eggs, cream, seasoned salt, and pepper; pour over ham/cheese. In a 350 degree oven, bake, uncovered for 20-25 minutes or until knife comes out clean. Let stand 10 minutes before cutting and serving.
Preheat oven for 400 degrees. Put together garlic, five spice, vinegar, sugar and salt in a bowl. Mix together. Set aside. Wash, clean and pat dry chicken breasts. Place chicken in a large ziploc, pour and cover chicken breasts with five spice mixture. Marinade for 30minutes to overnight. Place chopped onions on a baking dish, drizzle with olive oil. Season with a pinch of salt and pepper. Put chicken on top of the onions. Put it in the oven and bake for 25 minutes or until chicken is tender and juice from chicken runs clear when pierced with knife. Chicken should be moist not dry. Garnish with chopped parsley or cilantro and serve warm. Enjoy!
Measure ingredients into baking pan in the order recommended by the manufacturer. Insert pan into the oven chamber. Select Whole Wheat Cycle. When the baking cycle ends, immediately remove the bread from the pan and place it on a wire rack. Let cool to room temperature before slicing.
In a medium bowl; whisk everything together until the sugar and cocoa dissolve. Turn the ice cream machine on and pour mixture into the freezer bowl. Let mix until thickened, about 25 to 30 minutes. Place mixture in a freezer container and freeze until firm enough to scoop. Garnish with a light dusting of cocoa powder. (optional).
Mix corn bread mix, egg, and milk and let set. Brown ground beef in 1 cup water for fine crumbles. Drain and rinse fat. Mix all non-cornbread ingredients. Spray or grease an 8x8 pan. Spread all of meat mixture in pan. Carefully pour cornbread on top. Bake 400 degrees for 20 minutes or until a toothpick in the cornbread's center is clean.
Combine the water, beer, salt, brown sugar and molasses in a large bowl. Stir until salt and sugar dissolve. Stir in the ice. Place the pork chops in large resealable plastic bag. Pour beer brine over the pork chops and seal the bag. Refrigerate for at least 4 hours or overnight, turning occasionally. Preheat the grill to medium-high. In a small bowl, combine the garlic, black pepper and sage. Remove the pork chops from the brine and rub them with the garlic mixture. Grill the pork chops for 6 to 8 minutes per side, until they are cooked through. Transfer the chops to a platter and let them rest for a minute or two before serving.
Preheat oven to 350 degrees. Grease and flour pans. Sift together, flour, baking powder, baking soda, salt, and cinnamon. In a mixing bowl, beat eggs, then add both sugars. Let stand until sugars dissolve, approximately 10 minutes. Stir in oil, carrots, applesauce, pineapple with juice, nuts, (and raisins if added). Stir in dry ingredients and beat until well blended, approximately 3 minutes. Turn into 3, greased and floured, 9-inch round cake pans, or one 13 x 9 x 12 inch square cake pan. Bake at 350 degrees for approximately 35 to 45 minutes, or until cake springs back when lightly touched. Cool in pans for approximately 10 minutes, then turn on to wire wracks until completely cooled before frosting. Frosting Preparations: Combine butter, (margarine) cream cheese and vanilla in a large bowl,. beat until well blended. Add powdered sugar, gradually sifting into mixture. Beat at high speed. (If frosting is too thick, add a drop or two of milk to spreading consistency). Add food coloring, or frosting coloring to frosting if desired. Decorate with cute little carrots, with green toppings. Be creative! Hope you enjoy my variation of this classic cake!
Heat oven to 250°F. Melt margarine in large roasting pan in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight container. Microwave Directions: Melt margarine in large, microwavable bowl, uncovered, on high. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Microwave uncovered on high for 5 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container. Time is approximate, since microwaves vary.
In a small bowl, combine yeast and 1/4 c 110 degree water, let set while preparing other ingredients. In a saucepan add milk, shortening, sugar and salt, heat on low until shortening melts- DO NOT BOIL. Let cool to lukewarm, put ingredients from saucepan in a mixing bowl. Slowly add 2 c flour, mix until just combined. Add egg, mix well, add yeast, mix well. Slowly add 2 more c flour until dough is soft and doesn't stick, add flour as needed. Do NOT overmix Knead until smooth and has elasticity, about 6-8 minutes. Put in a large greased bowl and cover, let rise in a warm spot for about 1 1/2 hrs or until it has doubled in size. Put several inches of oil in a large, deep pan or use a fry daddy and heat to about 360 degrees F. Flatten and divide into equal pieces, whatever size you prefer, and work the dough into a disk shape about 1/4-1/2 " thick, again whatever you prefer I like mine thick and fluffy! Fry one at a time, until golden brown, turn once. Drain on paper towels. Serve with honey butter, powdered sugar, cinnamon, jam or even for Navajo tacos, serve immediatly! You can reheat these but they are best served right from the fryer! Enjoy.
Let the oil get heated in a large skillet. saute/stir the zucchini, onion, and garlic for 10 minutes or until tender (don't let the garlic burn). Add in the next 5 ingredients; stir/saute until thoroughly heated. Remove from heat; sprinkle the cheese on top and serve.
Mix the bread crumbs and milk together in a medium-size bowl. Set aside for 15 minutes to allow the bread crumbs to absorb the liquid. In a separate bowl, combine the ground meats, thyme, garlic, and grated onion. After the meat mixture is combined, form a well in the center of the meat. Pour the beaten egg in the well. Using a fork, mix the bread crumbs into the egg. With your hands, mix all the ingredients together until just combined; don't overwork the meat or the meatballs will be dense. For ease in forming the balls, chill the mixture for 30 minutes. To form the meat balls, dip your hands into water, then roll the meat into balls about 1 1/2 inch in diameter. This is a soft dough, so don't worry of the meatballs are not perfectly round. Heat in a large skillet, add the oil, and then add the meatballs to the skillet. Sear the meatballs over medium to high heat for about 3 to 4 minutes. When the meatballs are evenly browned on all sides, add the water to the pan and continue cooking over low heat, shaking the pan occasionally, for 10 minutes, or until the meat is cooked through. Serve warm or at room temperature, with a lingonberry or cranberry relish.
Melt the butter in a large saucepan over moderate heat. Add the olive oil, onion and garlic and saute for a few minutes. Add the carrot to the pan and toss together until well coated. Add the lengths of fresh tarragon and toss together. Add a little salt and pepper, lower the heat and cover the vegetables with a piece of buttered wax paper or parchment paper. Press it down on top of the vegetables. Cover and let the vegetables cook over low heat for about 10 minutes. Remove the lid and the paper, add the broth and bring to a boil. Cook vegetables until soft. Remove and discard the tarragon stems. Using a hand-held blender or regular blender or food processor, blend the vegetables to a puree. When smooth, add the cream and reheat until quite hot. Serve with a little fresh tarragon for garnish.
1. In a nonstick pan, heat 1 tablespoon of oil over medium heat. Add the garlic and broccolini. Stir-fry until the broccolini is soft, about 5 minutes. Set aside. 2. In a nonstick saucepan add 1 tablespoon oil and heat over medium. Add shallots; saute about 3 minutes. Stir in rice; saute 1 minute. 3. Add the wine and deglaze the pan; simmer stirring constantly until the liquid has evaporated. 4. Stir in 1/2 cup warm broth and simmer until liquid is absorbed. Stir frequently; adding more broth and then warm water in 1/2 cup increments only after the previous liquid is absorbed. When all liquid has been added and absorbed the risotto cooked. 6. Add in the sauteed broccolini and blend well. 7. Serve at once.
preheat oven to 350°F. toast bread in a baking pan until just dry-15 to 20 minutes. cut onions into eight and cook in butter oven moderate heat until golden brown-25 minutes. simmer chestnuts in 2 cups of broth for 15 minutes. remove pan from heat and stir in currants. let mixture stand for 5 minutes. chop parsley. toss together bread, onions, chestnut mixture, and reamining 1 1/2 cups broth, herbs, and salt and pepper to taste cool completely. preheat oven to 325°F. bake stuffing in a shallow baking dish for 45 minutes. garnish with parsley.
In a large bowl, stir together the cheese, eggs, butter, and milk. Add the flour, baking powder, sugar, salt, and nutmeg, and blend lightly until just mixed. Grease a griddle with cooking spray and place over medium heat. Put a large scoop of batter on the griddle and use the back of a spoon to spread it out evenly. The pancake is ready to flip when you begin to see small air bubbles form, about 3 to 4 minutes. Flip and cook for another minute or 2.
Place tortellini in the pot of boiling water. Melt 2 tbsp butter in a large skillet. Add proscuitto and cook until crispy. In same skillet, add the onion and cook for two minutes (until golden). Pour in the cream and reduce until slightly thickened. Remove the pasta from the water when it is al dente, about 8 minutes. Drain and add the pasta to the cream mixture along with the peas and cheese. Reduce for 1 minute. Toss and adjust the seasonings. Spoon into a large pasta bowl and serve. Garnish with additional grated Parmesan and chopped parsley, if desired.
Cook carrots and celery in olive oil in a large soup pot until soft (5 minutes). Add chicken broth, water, tomato sauce, and chick peas. Season to taste with garlic powder, onion salt, basil, white pepper, black pepper, bay leaf, and parsley. Bring to a boil. While broth is coming to a boil, make meatballs. Combine beef, bread crumbs, egg, garlic powder, and parmesan cheese. Roll small meatballs and drop into boiling broth. Add pasta. Simmer for about 10 minutes until pasta is tender. Adjust seasonings to taste.
Preheat the oven to 200 celsius / 395 fahrenheit. Rinse the corn in cold water 2-3 times and drain. Puree corn, apple juice and 1 egg until smooth. The puree will smell strongly of corn, but don't worry. The cake won't taste like this. In a blender, whisk egg whites until very stiff. Meanwhile, transfer the corn to a bowl and add oats. Add baking powder, vanilla and spices to the corn/oat mixture and stir very well. The dough will have a thick oatmeal-like texture. If you want, you can add 1 tsp of peanut butter for extra flavour. Cut the banana into coins and each coin into approximately 6 pieces. Chop the walnuts. Add banana and walnuts to the corn/oat mixture. Use a big flat spoon and scoop an amount equal of 4 tablespoons of the very stiff egg whites into the corn/oat mixture and stir until even. Add the corn/oat mixture to the remaining egg whites, but DON'T STIR UNTIL EVEN. Just mix lightly. There will be puffs of egg white here and there. Add baking sheets to a 10x20 square baking tray or any other equally sized heat resistant tray you may have in handy. Pour the thick mixture into the tray and bake for 15 minutes. Done! Your fluffy, spicy, moist, sweet, delicious and incredibly healthy cake is ready!
Melt butter in frying pan and cook onions until soft and translucent. In a saucepan combine all ingredients, bring to a boil, reduce temperature and simmer for 30-45 minutes. Remove from heat and let cool to room temperature before using.
Place layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon, then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese. Beat the eggs, milk and salt and pepper together. Pour over the Crock pot mixture, cover and turn on low. Cook for 10-12 hours. Note: This is a base recipe, you can do whatever you want to it. We always put it in tortillas with salsa and extra cheese and have breakfast tacos. The salsa seems to meld the flavors as well.
Combine flour, dry milk, wheat germ, baking powder, cinnamon and salt in a large bowl. Beat sugar and oil together in another bowl. Beat in the egg and orange juice at high speed, beating for 1 minute. Slowly add the flour mixture to make a stiff dough. Refrigerate for 1-2 hours. Preheat oven to 375*. When ready to bake, place dough on a lightly greased cookie sheet and flatten. Roll the dough out to within 1" of the pan's edge. Cut the dough into 2" x 3/4" bars (no need to separate). Bake for 15 minutes, or until golden brown. Remove from oven, and re-cut along the same bar lines. Return to the oven, turn off the heat, and let sit in the oven until the oven is cool (this will crisp up the cookies).
Preheat oven 350 degrees. Grease 9x13 pan. Beat eggs,sugar and oil, together. Add flour, soda and cinnamon. Mix well. Add apples and walnuts, mix together. Pour into prepared pan. Bake 40 to 45 minutes.
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light and fluffy. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. The dough will be very stiff and crumbly at this point alost like a shortbread. Don't worry, you are adding liquid in the next steps. Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. (If you like you can add a drop or two of red food coloring to make the dough a pppermint pink.) Cover both with plastic and chill for approximately 5-10 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in wax paper and refrigerate for 2 hours or more. (I let my logs cool for 6 hours and they were very easy to slice.). Preheat oven to 375 degrees. Remove dough from the refrigerator and cut into 1/4-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.
Preheat oven to 180C degrees. Remove the mushroom stalks and chop finely; set aside. Place the caps on a baking tray. Combine butter, onion, crab, lemon juice, chilli powder and freshly ground pepper, to taste in a bowl. Mix in the mushroom stalks, sour cream and parmesan. Spoon even amounts into the caps and sprinkle with the combined cheddar cheese and paprika. Bake for 6 minutes or until the cheddar has melted and the mushrooms heated through. Serve warm.
Preheat oven to 350 * Fahrenheit. In a medium bowl, combine oats, baking soda and flaxseed meal. Using an electric mixer cream together peanut butter, butter, sugar, honey and banana . Beat in eggs and vanilla then add the oat mixture until thoroughly mixed. Stir in nuts, chips and seeds. Drop by tablespoons 2 inches apart on an untreated cookie sheet. Bake 12-14 minutes, until golden brow, and hen cool on pan.
Place potatoes in a saucepan and cover with 1 inch of water, season with salt; bring to a boil, reduce heat to a simmer and cook until potatoes are tender, about 15 minutes. Drain potatoes, return to saucepan with butter and milk. Once butter melts, turn off heat and add sour cream; mash potatoes. Season with more salt, if necessary, and pepper; stir in basil and serve.
In a large micro-wave safe glass bowl, heat butter about 50 seconds on high, or until melted. Whisk in the 2 tablespoons of flour and 1 cup of heated milk. Add 1 cup shredded cheddar cheese. Place in microwave and cook on high for 2 minutes, pausing to whisk thoroughly every 30 seconds. Season to taste with salt and whisk again. Set cheese sauce aside. Bend asparagus until they break at a natural point; discard ends. Place asparagus spears in a microwavable glass covered dish, with half the spears going one way, and half the spears going the other way. Add 1/4 cup water to the dish. Cook, covered, for 6-7 minutes on high, pausing to turn dish every 2 minutes and checking asparagus for doneness. Reheat sauce for 1 minute on high before adding to asparagus, if necessary (you may not need all the sauce).
Preheat oven to 300 degrees. Cut meat into bite-size pieces. Cut potatoes into pieces a bit larger than meat. Peel carrots and onion and cut celery, carrots, and onion into 1 inch pieces. In a large dutch oven, combine all ingredients and bake for 5 hours in 300 degree oven without stirring. I like to serve this stew with homemade buttermilk biscuits.
Heat large pot of water to boiling. Immerse tomatoes in water for 30 seconds. Remove with slotted spoon and let cool several minutes. Peel tomatoes, then cut crosswise in half and squeeze out seeds. Coarsely chop tomatoes and set aside. Add green beans to boiling water and cook 5 minutes. Remove with slotted spoon, cool under running water, and drain well. Refrigerate covered until just before serving. Add barley to boiling water and boil until tender but still firm to the bite, 40-45 minutes. Drain well. Mix oil, vinegar, thyme, salt, and pepper in large bowl. Add tomatoes and barlsey and stir to coat. Refrigerate at least 30 minutes. Just before serving, stir in beans, parsley, and scallions. Serve cold.
In a medium bowl, beat the cool cream cheese until smooth. Add the sweetener and beat until lightened in texture. Beat in the vanilla until completely incorporated. Add the butter, beating again until the mixture is whipped together and nice and light. Adjust sweetness with more powered sweetener or stevia to taste. Refrigerate until ready to use. beat until light and fluffy before using.