HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash and quarter potatoes and place in a saucepan. Add 3 tbsp Old Bay, cover with water and bring to a boil. Boil until potatoes are tender. Drain potatoes in a colander and then return to pot. Add butter and toss until butter is melted. Sprinkle with 1/2 tbsp of Old Bay (or more). Enjoy!
1. Bring a large pot of salted water to a full boil. Add pasta and cook until al dente; drain, rinse immediately with cold water to cool. Drain again and set aside. 2. Vinaigrette: Whisk vinegar, mustard, 1 teaspoon salt, and fresh ground pepper in a small bowl. Whisk in enough oil to make a smooth vinaigrette. 3. Combine sun-dried tomatoes, basil, red onion, pepperoncini, olives, roasted peppers, artichokes, prosciutto, and Italian Seasoning in a large bowl. Mix in pasta. 4. Add vinaigrette to mixture and both cheeses; toss well. Add additional salt and pepper according to your taste. 5. Chill. The longer the better. Note: If making a day ahead of time, I make a little extra Vinaigrette to add if necessary. Pasta usually soaks up the dressing. Enjoy!
Preheat oven to 350 degrees F. Cream butter (or margarine) and sugar. This works well with a mixer, but you can do it by hand. After creaming, switch to a spoon for mixing. Brownies tend to get tough if worked too much. Add the vanilla and eggs and mix just until smooth. Pour in cocoa powder and flour. Again, mix until smooth and lumps are broken up, but don't overmix or work the batter too much. At this point, if you want to add extras such as nuts, raisins, or chocolate pieces, just fold those in easily. Bake for 18-20 minutes in 2 pans size 8 inches by 8 inches. You can use a larger pan like the 9 x 9 and cook for a little longer, 25 to 30 minutes at 350 degrees F. If you use a single pan, then the Scratch Brownies are thicker.
Dough: Mix dry ingredients together (including yeast). Add oil and water and mix well. Knead dough until smooth (about 10 minutes). Place in a large bowl; cover with a clean damp cloth and leave in a warm place to rise for about 2 hours. Filling: Mix together sherry, oyster sauce, soy sauce, water, sugar and cornstarch until free of lumps. Heat 1 T oil in a wok or pan over medium heat, add sausage and saute for 1 minute. Add vegetables and cook until crisp tender. Add liquid mixture and cook until thickened slightly. Cool before using. Divide manapua dough into 24 balls. Slightly flatten each ball, then roll out to 4-inch disks, leaving the center of the circle twice as thick as the sides. Place 1 T of filling in the center of the dough. Gather up the sides around the filling and twist dough to seal. Place with twisted side down on a 2-inch square piece of wax paper. Put buns 2 inches apart in a steamer and allow to rise for another hour. Steam for 15 minutes. If you prefer to bake the manapua, preheat oven to 350°. Set the buns 2 inches apart on a baking sheet. Brush with a mixture of 1 beaten egg, water and 1/4 tsp sugar. Bake 20-25 minutes until golden brown.
Wash and dry the chicken Breasts Cut a pocket in the side of each breast. Pick and roughly chop the basil leaves. Mix with the goat cheese and season with salt and pepper. Stuff the chicken breasts with the mixture and secure with toothpicks. Season with salt and pepper, heat the oil and brown on both sides . Reduce the heat and cook over a low heat for 20 minutes turning every so often. SALAD. Tear and wash the lettuce. Mix the honey and lemon juice and oil with a little water. Season with Salt and Pepper. Toss with the lettuce. Serve the chicken breasts over the tossed lettuce.
Add all ingredients together in a crockpot, set on low either overnight or from early the day you wish to serve them. The longer they simmer, the better they taste. Everyone loves them and they don't last long.
Sprinkle sugar over apples in your largest mixing bowl. Sift dry ingredients together twice, then add to apples. Add remaining ingredients, and stir until well mixed. Batter will be very thick. Spread into a greased 9" X 13" cake pan or pyrex dish. Bake at 350 degrees F for 30 to 45 minutes, until cake springs bakc when touched lightly, and apples are tender when pierced with a skewer. Cool and serve. Cover leftovers tightly with foil to retain moisture.
Cut meat into 4 pieces. Pound both sides so meat is about 1/4-inch thick. In plastic bag, mix mustard, salt, 3 Tb. flour and 1/8 teaspoons cayenne. Shake meat, one piece at a time, in bag. In hot oil in skillet, cook pieces 2 minutes on each side. Keep warm in foil. Save drippings for gravy. Add mushrooms to drippings; cook 3 minutes. Stir in 1 Tb. flour to make thick. Add remaining ingredients. Boil for 1 minute till thick. Serve over meat.
Peel, core, and thinly slice the apples, store in a bowl with some lemon juice to keep from turning brown until needed. Preheat Oven to 425°F. Melt the butter in a sauce pan. Stir in flour to make a paste. Add water, vanilla, sugars and spices and bring mixture to a boil. Reduce temperature and simmer, stirring constantly. Remove from heat and pour approximately 3/4 of caramel mixture over apples and toss to coat. Place bottom crust in a deep dish pie pan. Fill with apple slices (there will be a lot, create a mound). Cover with a lattice top crust and pour remaining caramel over the top, pouring carefully so it doesn't spill out. Or toss all caramel with apples and cover with a vented top crust. Place on a cookie sheet (for runoff) and bake for 15 minutes. Reduce temperature to 350F and cover pie crust and continue baking for 35-45 minutes or until apples are soft.
SIMPLE: Before you begin preparations, preheat your oven to 400°F. First, pour everything into a bowl. Second, mix everything together really well. Use your hands, it's the best way to knead it all together and really spread in the Bisquick. Third, roll the resulting "dough" into balls about 1-inch diameter. Fourth, place the 1-inch balls on a cookie sheet and place into the oven. Last, cook them for 12- 15 minutes, until golden brown. Serve your turkey balls almost immediately, HOT.
Crush pork rinds (I used my food processor) and set aside. Beat eggs and then fold in cream, Splenda, cinnamon, and vanilla flavoring. Add crushed pork rinds and let the mixture sit for 5 minutes. Meanwhile heat skillet with butter or oil and then fry mixture pancake style. Serve with low carb pancake syrup. Only 6 net carbs for the entire batch!
Cook lasagna, using the package directions. Drain well. Rinse with cold water and drain again. Combine soup, chicken broth and salt in a small bowl and set aside. Drain any excess liquid from cottage cheese. Combine with cream cheese, sour cream and mayonnaise in a large mixer bowl. Beat at medium speed for 1 minutes or until blended and smooth. Stir in onion, green pepper, olives and parsley. Mix well. Layer lasagna noodles, cream cheese mixture, chicken and soup mixture 1/2 at a time in a lightly greased 9 X 13 inch baking dish. Mix bread crumbs with melted butter and sprinkle over the top. Bake at 375*F for 25 to 30 minutes or until bubbly and heated through.
In a mixing bowl, combine the bread cubes, corned beef, and 1 cup Swiss cheese; spread mixture into a greased 3-quart baking dish. In a mixing bowl, whisk the eggs, milk, salad dressing, caraway seeds, dry mustard, and salt together; pour egg mixture over bread mixture, pressing slightly to thoroughly moisten bread. Cover and chill for 2 to 24 hours. Sprinkle with remaining cheese. Bake, uncovered, at 350° (preheated) for 40-45 minutes or until knife comes out clean. Let stand 10 minutes before serving.
In a large bowl, combine apples, pineapple, celery, grapes and carrot. In a small bowl, combine sour cream, sugar and lemon juice; mix well. Add to apple mixture and toss to coat. Chill before serving.
Take all dry ingredients plus garlic and mix together. Rub over roast. Crush cereal in bag and then pat/push onto roast or roll roast in cereal. Put in 9 x 13 roasting pan that has a drizzle of olive oil to help prevent sticking. ** Add wine and water to pan for roast at this point. Cover with tin foil tent style. Bake in oven 1 1/2 hrs-2 hrs (depends on oven) at 350°F. (Take tin foil off last 15 minutes to make a crusty coating). Slice in 1" slices. Use drippings to drizzle over meat. This makes a very rich au jus sauce. (I have also used drippings to make a gravy. Take drippings, add hot water and flour, whisk together and reheat on stove to thicken).
boil the potatoes. drain them and cut them into cubes. fry the lamb until brown. heat oil in a pan. put chillies and fry. add onion and saute. then add coriander, potatoes and lamb. cook till they get mixed well in the spices. remove them into an oven dish. and cover with the cheese. bake it till the cheese browns.
Add onions, carrots and garlic to a small saucepan. Cover with chicken broth and boil until the carrots are just turning tender. Peel and de-seed roasted green chiles and add them to the blender, salt & pepper as desired. Add some chicken broth to the blender and the onions, carrots, garlic and broth. Blend until semi-smooth. You may need to add more broth. Peel and de-seed an avocado and add it to the blender and puree. Taste and adjust seasoning. In skillet, melt butter. Whisk in flour and cook for about a minute. Add in about a cup or so of broth while stirring. When it starts to thicken, add contents of blender to the skillet and stir. You may need to add more broth to get it to the thickness you like. Add a little sauce to the bottom of a 13x9 pan. To each tortilla, add a little chicken and a little cheese and roll up. Place seam side down in the pan. Spread the rest of the green chile sauce over the enchiladas. Bake for about 30 minutes. Add cheese and put back in the oven until melted. Yum!
Preheat oven to 450 degrees F. Melt butter in shallow baking dish in oven (do not allow it to brown). Remove baking dish from oven and add the wine, lemon juice, salt and pepper. Arrange fish in baking dish; flip to coat with butter mixture. Bake in 450 degree oven 10 minutes per side, 20 minutes total, or until fish flakes easily with fork. Remove fish from pan. Stir almonds and parsley into butter mixture. Spoon mixture over fish to serve. Serves 4.
Cook the rice in chicken broth as per package directions, approximately 15 to 20 minutes for white rice. Add the 1/2 cup water to a 12-inch nonstick skillet; bring to a boil. Add the asparagus and return to boil, reduce heat, cover and simmer for approximately 3 minutes or until crisp-tender. Drain asparagus and set aside. Wipe out the skillet with a paper towel. Spray skillet with non-stick cooking spray. Heat over medium-high heat until hot. Add chicken and cook 3 minutes or until no longer pink, stirring frequently. Remove from heat and add aspargus. Cover and keep warm. Combine the lemon juice, oil, dill and salt add to cooked rice. Add the rice mixture to cooked chicken. Sprinkle with chopped parsley before serving.
*If using home made dough do this a head of time allowing the needed time. Slice onions and carmelize; add garlic and anchovy paste or anchovies 1/2 thru cooking about 5 minutes into cooking you want to add the Italian seasoning now. You don't want garlic to burn. Pre heat oven to 425. *Prepare dough for pan. Top your dough with the onion mixture. Top with your cheese. Top with the tomatoes and artichokes. Sprinkle with the parm cheese. If it seems on the dry side drizzle with olive oil. Bake for 20 - 25 minutes. Pour a glass of wine and enjoy!
Peel the shrimp (the really big ones don't have the vein!). Mix the pina with the rum. Pour over shrimp, reserving a small amount for the grilling process. Marinate for no longer than 30 minutes or the acids will turn it into ceveche. Grill for approximately 2 minutes each side, brushing each side with mix. Serve with the above mentioned aioli or your favorite tropical/sweet sauce.
Use a 6-quart slow cooker. Unwrap the ham, and discard the flavor packet. Place the ham into your insert (flat side down). In a small mixing bowl, combine the honey, mustard, ginger, cloves, and cinnamon. Smear this paste evenly all over the ham. You can even do this the day before, if you'd like, to let the flavors meld, although it isn't necessary. Pour the juice and add the last little bit with the pulp into the sauce bowl and swirl it around to get all of the "good stuff" out of the bowl. Pour ginger ale evenly over the top. Cover, and cook on low for 6-8 hours, or on high for about 3 hours. (If using using spiral cut ham without the bone, it's better to cook it no more than 6 hours). Your ham can sit in the slow cooker for quite a while on the warm setting before carving, or you can take it out, carve it into pieces, then return it to the pot to stay warm in the yummy sauce until you and your guests are ready to eat.
Heat the first five ingredients (shortening through salt) in a pan until the shortening is melted. Remove from heat and allow to cool to lukewarm. Mix 1 teaspoons sugar, 1 tbs. active dry yeast and 1/4 cup warm water in a large bowl. Allow to stand until foamy. Mix cooled shortening mixture, beaten egg, vital wheat gluten (if using) and flour into proofed yeast. Add flour gradually and mix well after each addition. The amount of flour needed may vary according to humidity level. Dough should be soft and pliable, but not loose or extremely stiff. Remove dough from bowl to a lightly floured surface. Knead until smooth, adding flour by the tbs. if dough is too sticky. Form dough into a large ball and place in a greased bowl. Turn dough over to grease entire surface. Cover and allow to rise in a warm area for about an hour, or until dough doubles in size. Place dough on a lightly floured surface and knead briefly. Divide dough into four even pieces. Roll each piece into an 8" circle. Make 3/4" cuts around the edge of each circle. Fold each circle in half. Lightly grease two baking sheets. Place two loaves on each sheet. Cover and allow to rise in a warm place for 45 minutes, or until doubled in size. While dough is in it's final rise, preheat oven to 350°F. Bake at 350°F for about 25 minutes, or until light golden brown. Alternatively, you could make the dough in a bread machine on the dough cycle, following the recipe instructions for shaping, rising and baking.
Combine all ingredients in a bowl and mix with a wooden spoon until. well blended. Allow to stand 5 minutes. Shape mixture into 1-inch balls. Roll balls in powdered sugar. Allow to dry on wire rack 1 hour. Roll in powdered sugar again if desired. Store in airtight container between layers of wax paper.
Melt chocolate in the microwave on 50% power, 30 seconds at a time, stirring after each interval. (I melted mine in a teacup since I wasn't melting a ton, and it worked great!). Choose firm strawberries for dipping -- no mushy spots or bruises! Make sure they're completely dry after washing them. Hold the strawberries by the leaves/stem and dip into the melted chocolate. Place on a wax paper-covered cookie sheet, and allow to cool until the chocolate is firm.
Bring 1 1/2 cups mint and water to a boil in a small saucepan. When I am in a hurry I do not "finely" chop the mint at this point. Remove from heat, cover and let stand for 30 minutes to steep. Strain through a lined sieve pressing with the back of a spoon to extract as much liquid as possible; discard mint. Combine mint liquid, sugar, vinegar, lemon juice and peppers in a large stainless steel saucepan. Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat; stir in pectin and remaining finely chopped mint. Ladle into sterilized jars and process in water bath for 5 minutes or pour into jars and invert for 5 minutes. Turn back and you should hear the seals pop close.
Heat the olive oil in a large frying pan. Add the pancetta and fry for 2 minutes until just becoming crisp. Toss in the sprouts, then the lemon juice. Season well. Cook for 2 minutes until heated through. Serve topped with fried onions.
In a large saucepan, brown beef and bacon; drain if necessary. Stir in potatoes, onion, celery, green pepper, salt and water. Cover and cook until vegetables are tender, about 15-20 minutes. Whisk together flour with 1/2 cup of the milk; add to saucepan along with remaining milk. Cook and stir until thickened and bubbly. Add cheese; heat and stir until cheese is melted. Garnish with additional cheese and sliced scallions, if desired.
Heat vegetable broth and onion to boiling in large saucepan. Add pasta; reduce heat and simmer covered, 5 minutes. Add beans and vegetables to saucepan; simmer, covered, until broccoli is tender, 6 to 8 minutes. Stir in herbs and garlic; if you use salt to season, this is the time, also pepper. Serve in bowls with a small plate of shredded Parmesan.
Add the baking soda to the yogurt in a larger cup or bowl. Set this aside. Beat eggs, oil ,mashed bananas and sugar. Combine the flour, bran, raisons and sunflower seeds. Add the yogurt/soda mixture to the egg, bananas, then add the flour. Put into paper-lined large muffin tins and bake at 400 degrees for 18 to 20 minutes.
Preheat oven to 450. Arrange fish in single layer in a shallow baking dish. Combine the vinegar, Worcestershire, lemon juice, salt, mustard, pepper and butter. Pour half of the sauce over the fish. Bake for 20 min., basting occasionally with the remaining sauce. Sprinkle with paprika and chopped parsley.
Preheat oven to 350°F. Combine flour, cocoa, baking soda and salt in small bowl. Beat butter, sugars, and vanilla in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mix. Stir in chips. Drop by well-rounded teaspoon onto ungreased cookie sheet. Bake 10-12 minutes. Cool on rack.
Spread 1 ounce goat cheese over each chicken breast. Top each with 1 tablespoon of sun dried tomatoes and sprinkle with 1 tablespoon basil. Roll up jelly roll style and secure with toothpicks. In a large frying pan, heat butter and olive oil over medium heat. Add chicken; cook, turning, until lightly browned outside and white but still moist inside, 10-12 minutes. Remove and set aside. Pour off all but 1 tablespoon fat from pan. Add broth and remaining 2 tablespoons sun dried tomatoes. Boil until reduced by half. To serve, remove picks from chicken; cut crosswise on the diagonal into 1/2 inch slices. Arrange on plates and spoon about 1 tablespoon sauce over each serving.
Prepare your barbecue or hot grill pan. In a bowl, combine the brown sugar, mustard, soy sauce, and vinegar, and whisk to blend. Brush one side of the steaks with the glaze, then place them glaze-side-down onto the grill (or grill pan), and cook until the glaze is slightly charred, about 5 minutes. Brush the top side of the steaks generously with the glaze and turn salmon over, then grill until the second side is slightly charred and the salmon is just opaque in center, about 5 minutes. Transfer the steaks to a serving platter and brush tops lightly with glaze. Serve and enjoy!
Go wild use your imagination! Mix whatever you have into melted chocolate. Drop by spoonfulls on waxed paper. Let harden. Eat!
Remove all fat from chicken and discard. If chicken breasts are in one piece, split them into two pieces. Place each chicken breast in a large zip-loc bag that has been sprayed with a vegetable oil. Using a mallet, or a small frying pan, carefully pound the chicken until about 1/8 inch thickness. The oil helps the chicken to slide while pounding. DO NOT POUND TOO HARD SO THE CHICKEN BREAKS UP. Place on a dish, cover and set prepared chicken breasts aside. In a small mixing bowl, mix together butter, black pepper, granulated garlic powder and mix to combine well. Form butter into a 2" x 3" rectangular shape on a 6 inch square piece of aluminum foil; thickness should be about 1/4". Place in freezer compartment of refrigerator for about 1/2 hour until butter mixture hardens. Cut butter into 6 equal pieces (1/2" x 3"). Place one piece of butter at the front of each prepared chicken breast. Fold in edges just to catch the edges of the butter on each side, then roll the chciken breast to encase the butter completely. This is necessary so that the butter does not run out while deep-frying. Secure chicken rolls with skewers or toothpicks. In a bowl, beat eggs with water. In a separate mixing bowl, mix together black pepper, garlic powder, dill weed and flour. In another separate bowl, measure the bread crumbs. Completely coat each rolled chicken into the flour mixture. Dip flour coated chicken into the egg mixture. Now roll and coat the chicken in the bread crumbs mixture. Place chicken in a shallow dish and chill for about 30 minutes in the refrigerator. In a medium size frying pan, add vegetable oil and heat to medium-high heat. Carefully place the chicken rolls into the oil and cook for 5 minutes on each side or until chicken is done and golden brown. To test for doneness, cut into 1 rolled chicken to make sure no pink is showing. Serve immediately, garnished with lemon twists and parsley.
In deep 12-inch skillet, heat oil over medium heat. Add sweet potato, onion, zucchini and green pepper; cook, stirring till vegetable are tender, 8 to 10 minutes. Add curry powder and cumin, cook 1 minute. Add garbanzo beans, tomatoes with their juice, broth and salt and pepper. Heat to boiling over high heat. Reduce heat to medium low; cover skillet and simmer till vegetables are very tender but still hold their shape, about 10 minutes longer.
Preheat oven to 350°. Beat 1 1/2 cups sugar, margarine, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended. Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons cinnamon mixture and apple in a bowl, and stir apple mixture into batter. Pour batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture. Bake at 350° for about 1 hour or until the cake pulls away from the sides of the pan. Cool the cake completely on a wire rack, and cut using a serrated knife. Note: You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan; just reduce the cooking time by 5 minutes.
Preheat oven to 375 degrees. Mix meat, stuffing mix, or bread cubes,water, and seasoning (choose one: italian seasoning, OR chili powder, OR oregano OR garlic powder) until well blended. Press evenly into 12 greased muffin tins. Make a small indentation in the middle of each with the back of a spoon. Fill the indentation with your choice of filling. (Choose one: pasta sauce OR salsa OR roasted red peppers OR BBQ sauce following the version of your choice.). Bake for 30 minutes or until loaves are cooked through. Top with the cheese specified in the recipe of your choice and bake 5 minutes or until cheese is melted. Let stand 10 minutes before removing from baking pan. For OAMC: Remove from baking pan and let cool. Flash freeze on a cookie sheet until frim. Transfer to a labeled ziploc bag. To serve: Defrost overnight, then reheat in oven or microwave until heated through.
In a large pot of boiling water, cook pasta until just tender. Drain well. Meanwhile, in a large nonstick skillet, heat 2 tsp of oil until hot, but not smoking over medium heat. Add the chicken and cook, stirring until browned, about 5 minutes. With a slotted spoon, transfer chicken to a plate. Add the remaining 1 tsp oil to the skillet. Add the roasted peppers and garlic, and cook, stirring, until the garlic is fragrant, about 1 minute. Stir in the broth, 1/2 cup of the evaporated milk, basil, salt, and black pepper and bring to a boil. Reduce to a simmer and cook until slightly thickened, about 3 minutes. Transfer the mixture to a food processor and process to a smooth puree. In a small bowl, combine the remaining 1/4 cup evaporated milk with the cornstarch. Return the basil-pepper puree to the skillet along with the chicken and cornstarch mixture. Bring to a boil over medium heat and cook, stirring, until the sauce is slightly thickened, about 1 minute. Toss the sauce with the hot pasta. Sprinkle parmesan over and serve.