HumbleIntelligence/food-ner-1-Million huggingface dataset:
SALMON PATTIES. remove skin & bones from the canned salmon & discard Mix salmon, eggs, crushed up crackers, onion, garlic powder, parsley flakes & form into patties. dust both sides with flour. in frying pan add evoo or butter & fry up patties until browned on both sides & set on plate with foil loosely over the top to keep warm until all are done. in another pan add your butter & melt, then add flour until browned & cook out the flour taste. Next add your milk and boil to make a thick roux. After the white sauce gets thick add your peas & your done. Add a dash of salt & pepper to your liking. Pour the white pea sauce over patties & enjoy!
Cut chicken breasts into thin cubes or strips, set aside. In a pie plate or shallow dish, beat eggs with 4 tablespoons milk. In another pie plate or shallow dish, add crushed corn flake crumbs, flour, salt, pepper and garlic powder, mix until well blended. Set aside. In a medium mixing bowl, whisk together honey, vinegar, mayonnaise, mustard and sesame oil. Chill for 20-30 minutes. (Unused dressing will keep in refrigerator for up to 30 days). In a large size skillet, add 1/4 cup oil on medium heat, when oil is hot, dip chicken into egg mixture and then in crumb mixture, place chicken in hot oil and fry to a golden brown on all sides, about 2-3 minutes per side. Drain chicken pieces on a plate lined with paper towels, to drain. Keep warm. In a large size mixing or salad bowl, add romaine lettuce, shredded carrot, scallions, cabbage, almonds and chow mein noodles, toss salad to incorporate salad mixture, pour in salad dressing over top and continue to toss until well coated with dressing. Serve salad in individual salad plates and top with an even amount of crispy chicken per plate. Makes 4 servings.
Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silpats. Cream butter, peanut butter and sugars together in mixer (about 3 minutes). In a large bowl, toss oats, cinnamon and baking soda together. Add eggs to butter & sugar mixture one at a time. Make sure the eggs are mixed in well. Add vanilla and salt. Mix to combine. Add the oat mixture to the bowl and then slowly add the "stuff" and mix until it is incorporated. No need to worry about over-mixing because there is no flour. Using a small ice cream scoop or spoon, scoop the cookie dough onto the lined baking sheets. Space them about two inches apart. Flatten the tops a bit with the bottom of a glass. Sprinkle with fleur de sel if you wish. Bake for 10 minutes - turning halfway through the baking time. Cool on a rack but sneak at least one while they are warm.
Preheat oven to 350 degrees F (180 degrees C). Cream together soft butter and icing sugar until fluffy. Gradually stir in 1 1/2 cups (375 mL) flour. Press onto bottom of 13 x 9-inch (3.5 L) baking pan. Bake about 15 minutes or until lightly browned. Reduce temperature to 325 degrees (160 degrees C). In large mixer bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Stir in ReaLemon. Pour over prepared crust. In small bowl, combine 1 tablespoons (15 mL) of the brown sugar and cornstarch; mix well. Stir in cranberry sauce. Spoon evenly over cheese mixture. In medium mixing bowl, combine remaining brown sugar and 1/3 cup (75 mL) flour. Cut in cold butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle evenly over cranberry mixture. Bake 45 to 50 minute or until bubbly and golden. Cool. Serve warm or chilled. Cover leftovers; refrigerate.
Cook Noodles to Al Dente and Cool in Cold water before Mixing with wet ingredients. Mix Canned soups, Milks, onions and celery, Drained Tuna, half the Cheddar and half the Mexican cheeses. seasonings of choice. Combine Noodles with wet mixture. Pour into buttered 9" x 13" casserole dish. Sprinkle left over Cheeses on top. Cook at 350 degrees for about 45 minutes to an hour uncovered depending on how cool you made it. When cheese is bubbly but not over brown, it's done. Raw, it keeps great in Fridge covered with parchment or greased silicon top, as a make ahead meal for the next day or two. Busy people can break it out and cook without too much fuss.
PIE CRUST. Mix flour and sugar in bowl. Pour milk, vanilla, and applesauce into the same measuring cup. Do not stir. Add all at once to flour. Stir with fork until well mixed, then form dough into three balls. With a rolling pin roll out one ball at a time between two 12-inch squares of waxed paper using short, brisk strokes until pastry is the desired size and thickness. Core apples. Place an apple upside down on a crust and fill empty core with brown sugar. Sprinkle with cinnamon to your liking. Gather crust around apple and place on greased baking sheet. You can butter the tops if you like. Place Prepared dumpling in oven for 1 to 1 and a half hours. Or until top is lightly browned. I made mine in a toaster oven so I do not know how long these would take in a conventional oven. Enjoy!
Put chicken, garlic, ginger and curry powder in a large bowl and toss well to coat. Marinate while you prepare everything else. Put oil in a large, nonstick skillet/wok; turn heat to medium. Add onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Raise heat to medium-high and add chicken. Cook, stirring occasionally until the chicken loses its raw look and begins to brown, about 5 minutes. (Additional cooking is coming when its in the sauce.). Stir in peanuts, sugar, nam pla and coconut milk. Cook, stirring occasionally, until the sauce is thickened and chicken is tender, 5 - 10 minutes. Serve immediately. NOTE: You can also use 1/2 head of broccoli and 6 scallions (2-inch lengths) in this also. Just parboil them first for about 3 minutes or until barely tender before adding to pan along with chicken. Obviously, you'd drain the vegetables first. You'd also need to increase the coconut milk to 3/4 cup total.
Mix the water, egg, flour and salt into a batter. Dip chops into batter and coat completely. Remove from batter and set aside. Mix all sauce ingredients. Pour oil into skillet. (I used about 4 T; the original recipe says "enough to cover chops" - I just didn't want to use that much). Put chops in hot oil, reduce flame and brown about 4 minutes, then turn over and brown on other side. Take chops out and drain. Over low flame, heat sauce in a large skillet, stirring about 2 minutes till thickened. Add chops and simmer about 5 minutes (till chops are cooked through. Good served with rice or noodles.
Combine the sun dried tomatoes and 1 cup boiling water in a small bowl. Make sure the tomatoes are covered and let stand until the tomatoes are soft. Drain, reserving the liquid, and then chop the tomatoes. Heat the olive oil in a large saucepan and saute the bacon and onion until the onion is soft. Add the tomatoes, tomato liquid, beans, chicken or vegetable stock, garlic, cumin and hot pepper sauce. Mix well. Bring to a boil, then reduce heat and simmer, covered, for five minutes. Remove from the heat and stir in the cilantro (coriander) leaves. Blend with a stick blender (or in batches in the blender or food processor) until smooth. Return to the saucepan and heat gently before serving. To make the coriander cream: Combine all ingredients in a small bowl and mix well. Ladle hot soup into bowls and drizzle with the Cilantro Cream. You may garnish with some more chopped cilantro (coriander) if you wish. Notes: I have made this using my own oven dried cherry tomatoes and I usually save half a cup of the soup which does not get blended to give a bit more texture when added at the end.
Preheat oven to 350°F. Brown meat in large skillet on medium-high heat. Drain fat. Stir in Seasoning Mix, tomatoes, beans, corn and green chiles. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Cover bottom of greased 11x7-inch baking dish with 3 tortillas, overlapping as needed. Layer with 1/2 of the chili mixture and 1 cup of the cheese. Repeat tortilla, chili and cheese layers. Bake 30 minutes or until heated through.
Place eggplant in a large colander and sprinkle lightly with salt. Let stand for 30 minutes (sweating the eggplant). Rinse thoroughly to remove salt and drain well. In a large non-stick pot, heat 2 Tbsp olive oil and garlic over medium heat, being careful not to burn the garlic (approx. 2 minutes). Add eggplant to pot and saute for 12 minutes. Add onion; saute until translucent. Add diced tomatoes (including liquid), dried thyme, and salt & pepper. Bring to boil. Then, simmer for 30 minutes stirring often and gently to break up tomatoes. Meanwhile, place thawed spinach into colander and use your hands to squeeze out any excess water; set aside. Add chicken broth, chicken, and spinach. Simmer 30 minutes. Serve with crusty French bread. NOTES: Eggplant is a thirsty vegetable and will soak up olive oil when sauteing. Do not be afraid to add extra oil as needed. If using store-bought chicken broth, then reduce to 4 cups and add 2 cups water.
Mix soup, chili powder, cheese and chicken. Place tortillas on baking sheets. Top half of each tortilla with about 1/4 cup soup mixture.Spread to with in 1/2 inch of edge. Moisten edges of tortillas with water. Fold over and press edges together. Bake at 400°F for 10 minutes or until Hot.
Preheat oven to 350*. Mix first seven ingredients. Pour into unbaked pie crust. Bake for 50 minutes.
In a bowl, whisk together sugar, egg and vanilla. In a small saucepan, heat the milk over medium heat until it is steaming. Gradually add a bit to the egg mixture, stir to combine, then add to the saucepan. (By adding a bit to the egg mixture first, it will help prevent getting scrambled eggs). Stir over low heat, stirrig constantly, for 5 - 8 minutes or until slightly thickened. Do not boil. Pour the sauce into a bowl. Place a piece of plastic wrap on the surface of the sauce. Chill.
Melt 3 tablespoons of the butter and when it is gently bubbling, add the flour, stirring constantly until brown and smooth. Add beef stock and wine - keep stirring and stir until thickened. Takes about 15 minutes over medium heat.(This step is more fun while you are sipping some of the Madeira wine that you are using in your recipe). In a separate pan, saute mushrooms in 4 tablespoons of butter until "fork tender." Add these to the sauce. Serve warm over beef tenderloins, beef kabobs, etc.
Cream the cream cheese until light and fluffy about 3-5 minutes. Slowly add the milk mixing on low speed until well combined. Stir in the lemon jice and vanilla and pour into crust. PLace the pie into the fridge for at least 2 hrs or over night, until well chilled and set. Top the pie with pie filling just before serving.
Place pork in a large zip-type plastic bag. Combine tequila, lime juice, oil, garlic and 1/8 tsp salt in bowl and por over pork in bag. Seal and refrigerate 24-48 hours. Remove pork from bag and discard marinade. Pat pork dry. Heat oven to 350°F. Mix remaining ingredients in bowl and pat mixture over all surfaces of pork. Place pork on a rack in shallow roasting pan. Roast 1-1 1/2 hours until internal temperature reaches 150°F Remove from oven and let rest 10 minutes (internal temperature will rise to around 160F). Slice and serve. NOTE: This could probably be done on a grill, too, but cook time might need adjusting.
Heat olive oil in large pot and saute onions and celery until translucent, about 5-7 minutes. Add ground turkey and season with salt and pepper, add the minced garlic. Brown until no longer pink while stirring and breaking up large chunks of meat, drain well and return to pot. Add stewed tomatoes with juice along with remainder of ingredients. Bring to a boil, cover and simmer for an hour 1/2 or until veggies are soft.
Preheat oven to 350°F. Spray bottoms only of 2 (9-inch) round cake pans, dust with flour & set aside. Beat sugar, softened butter & vanilla with electric mixer at medium speed until very well blended (about 5 minutes). Add eggs, one at a time, beating well after each addition. Mix flour, baking powder and salt together (large glass mixing cup worked well). Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Divide the thick batter into the 2 prepared pans, spreading as evenly as possible. Sharply tap pans on counter (to disburse any bubbles) before placing in 350°F oven. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes, remove from pans, cool completely on racks. Place 1 cake layer on serving plate, frost with about 1/2 cup frosting, top with remaining layer, frost sides and top.
heat flour in a cast iron skillet, cook over medium heat 15 minutes, stirring, until brown, remove from heat spray a dutch oven with cooking spray,and over medium hi heat add butter. add carrot, onion, celery, peppers, garlic and saute until tender, 5 minutes add spices and cook 1 minute. sprinkle with flour, stirring. add clam juice, and bring to a boil. reduce heat, simmer 10 minutes. stir in milk and half and half, cook 5 minutes. stir in crab and sherry, cook until heated. remove bay leaf before serving.
In a large, heavy skillet or stew pot, fry the onions in butter until they are golden brown. With a slotted spoon, remove about 1/3 of the slices and set aside. Add to the pot the ginger, garlic and chili paste, and fry for 5-6 minutes, stirring constantly. Then add the lentils, green peas, carrots and green beans. Reduce heat and cook for 15 minutes, adding more butter or a bit of oil if needed. Add the tomatoes, spices and mint, and stir for 5 minutes. Then pour a cup of hot water, cover, and simmer until vegetables are about half cooked. Add rice, potatoes, salt and another 4-5 cups of hot water (use the lesser amount if your vegetables have created quite a bit of liquid). Cover again, and cook for another 20-30 minutes until rice is done and water is absorbed. To serve, garnish with the reserved onion slices, and pass around a bowl of yogurt as a sauce.
Remove the fish from the refrigerator, and salt it lightly. Set aside while preparing the miso mixture. Combine the miso, mirin and sake in a small bowl, mixing until well combined. Pread the miso mixture on all sides of the fish (except the skin side) and set aside for 20 minutes at room temperature. If your kitchen is very warm (summer, heat wave), you could refrigerate for up to an hour. Preheat your broiler, setting the rack so that your fish will be about 3 inches below the heat source. When hot, broil the fish for 5-6 minutes, until the miso glaze is golden brown, and the fish is cooked through.
Mix together the dry ingredients making sure it's all combined. Add the butter until it becomes crumbly. Place it on top of the pie and, with the tines of a fork, spread it over the entire top of the pie. Bake at 350 degrees for 20-25 minutes (keeping an eye on it so it doesn't burn).
Spread the berries on a tray, cover with plasticfoil and freeze. Pour the cream into a pot with the vanilla pods and bring to a almost boil. Put the chocolate into a bowl and strain the warm cream over the chocolate. Stir until smooth. Put the berries on four dessert plates and pour the sauce over. Serve right away!
In a large skillet, preheat vegetable oil over medium-high heat until nearly smoking. Meanwhile, season all sides of pork roast with salt and pepper and half of the dried thyme. When oil is hot enough, starting fat-side down, saute all sides of pork for three to four minutes, until golden brown. Transfer pork to large crockpot, add remaining ingredients and cover. Cook on high six hours, or low heat eight to ten. My crock pot has a setting where it automatically cooks on high for the first two hours, then switches to the low setting. I just leave it on this all day until I'm ready to eat in the evening, and it's always perfect. (I'm sure you could also bake it on low heat or simmer on the stove-top in a covered dutch oven; adjust cooking times accordingly.). (There will be an ample amount of fat throughout meat--this is more of a pulled pork style, rather than carved. Well worth the extra time to pick it apart. You can eat the sauerkraut and onion if you like, but I usually just throw it out--it'll be pretty lifeless by the time the cooking process is over. Works well to cook it a day ahead, then reheat the prepared meat in its strained juices.). Lovely served with applesauce or sauteed apples and roasted vegetables.
Prepare the crust per directions. Then roll our the dough and cut the dough into rounds to fit the miniature muffin tins. Prick the bottoms lightly with a fork. Bake for 5 minutes or until lightly brown. Cook bacon until crisp, but not burnt. Drain and crumble into tiny pieces. Cook the onion in the bacon fat until soft. Divide all the onion and the bacon equally into the cups. Sprinkle each cup equally with the Swiss Cheese. Combine the rest of the ingredients in a small bowl; blend. Pour over the cup mixtures. Bake in a preheated 400°F oven for 15 minute. Reduce the heat to 350°F and bake for 5-7 minutes longer. Serve these hot. They are delicious! I have also added bits of mushrooms, since we have a wonderful mushroom farm here. So good!
Heat oven to 425°F Spray cookie sheet with cooking spray (I skip this and use parchment or silpat). Stir Bisquick mix, 3 TBS sugar, and chocolate chips together, form a well in this mix. Pour in the 1/3 whipping cream, vanilla, and egg stir till soft dough forms( if it seems a little dry add 1-2 TBS more of whipping cream). Split the dough in half and form two circles about an inch to an inch and a half thick. Brush top of the circles with additional 1TBS cream and sprinkle with sugar (hint: if you are out of brushing cream I love to use a bit of flavored coffee creamer). Cut each circle into eight wedges but, do not separate. Bake about 12 minutes or till golden brown (always check that the center is done , if not bake a few more min.). When done pull from oven a let rest a minute or two, cut into prescored wedges and serve warm. ENJOY!
Grease an 8x8 pan and preheat oven to 375. Blend all ingredients together in a medium bowl. Pour batter into prepared pan and bake for 30 minutes, or until a knife inserted in the center comes out clean. Serve as is, frosted, or dusted with powdered sugar.
Mix together the chicken thighs, barbecue sauce, honey, oyster sauce, olive oil and 2 cloves chopped garlic. Cover and marinate in the fridge for 2-4 hours. Preheat the oven to 375°F Transfer the marinated chicken to a roasting tin. Roast in the oven for 40 minutes, turning now and then, until the chicken is cooked through. Meanwhile, rinse the rice to wash out excess starch. Place in a medium-sized heavy saucepan. Add 1 1/4 cups water and season with salt. Bring to the boil, reduce heat, cover tightly and simmer over a very low heat for 15 minutes until the water has been absorbed and the rice is tender. Spread the rice out on a large plate to cool. Heat a wok until very hot. Add the oil and heat through. Add the garlic and stir-fry for one minute. Add the cooled rice and mix thoroughly with the garlic. Crack the eggs into the rice and add the cooked peas. Stir-fry until the eggs are cooked. Season with salt and pepper. Serve the barbecue chicken with the fried rice.
Melt butter in large skillet on medium-high heat. Add chops, cook 7 to 9 minutes on each side or until cooked through. Meanwhile, combine remaining ingredients in a saucepan. Cook, stirring occasionally, on medium heat for 5 minutes or until sauce is reduced to glaze consistency. Spoon evenly over chops just before serving.
Combine the salt, chili powder and pepper; rub into chicken cubes. Transfer to a large bowl; add vinegar. Cover and refrigerate for 3-4 hours. In a large skillet, cook chicken in oil until no longer pink. Cool slightly. Alternately thread chicken, cheese and tomatoes onto wooden skewers. Serve cold.
Note: 3 sticks of butter equal 3/4 lb. All ingredients (including eggs and cream cheese) must be at room temperature. Cream butter well, add cream cheese. Mix thoroughly. Gradually add sugar. Add eggs, one at a time. Add flour gradually, then add vanilla flavor. Place cake in tube pan in COLD oven. Bake at 325 degrees F (163 degrees C) for 1 1/2 hours (gas oven 1 hour)[from the time you turn on the oven]. Note: The longer the cream cheese, butter, and eggs sit at room temperature, the better the cake (ingredients can be left out over night).
Mash the tomatoes with a potato masher and set aside. In a medium saucepan, heat the oil, add the chopped pepper, garlic, celery, and onion and saute until the onion is transparent. Add mashed tomatoes and simmer for 1/2 hour. Season with salt and pepper to taste. (If you are planning to serve the sauce alone, you may wish to add some basil and oregano and red pepper flakes as well). How to make the Calamari: In a very large skillet, heat olive oil over high heat - but be careful not to overheat it - you do not want boiling or smoking, just heating up; otherwise your garlic will burn. Carefully add wine, sherry and crushed garlic, sauteeing the garlic; Be very careful when adding the alcohol to the hot pan - you may wish to do this away from the heat for safety reasons to avoid flare ups. Add lemon juice and also drop the rind into the pan. In a bowl, mix calamari pieces with the herbs and red pepper flakes, then add to the pan. Saute about 4 minutes over high heat or until cooked- but be careful not to overcook or it will toughen; if your fish seems ready sooner, it most likely is done - the time will vary depending on the thickness of the cut and type used. Pour hot sauce over cooked calamari and serve over hot, cooked pasta. You may also use shrimp instead of the calamari, although shrimp may cook even faster.
Preheat oven to 375. Combine ground fiber one/breadcrumbs with seasonings into a small bowl with lid. Pour egg substitute into shallow bowl. Cover each ravioli in egg substitute. Dredge in breading. Place ravilois on greased baking sheet and lightly spray the tops of the raviolis with PAM. Bake for 10 minutes or until golden brown. Serve with marina sauce.
Preheat over to 350°. Mix sugar, eggs, extract and applesauce together then mix with the bananas. Combine remaining ingredients and add to banana mixture. Grease and flour two 9x5x3 loaf pans and place on baking sheet. Bake for 1 hour 15 minutes or until loafs test done.
Preheat oven to 350. Grease 9 1/2 pie plate (use a glass deep-dish). Clean chard well. Separate stems from leaves; cut off bottom 2 inches of stems. Slice stems thin and coarsly chop leaves. Using a 12 inch skillet, heat oil. When hot, add stems and stirring frequently until browned (about 5 minutes). Add onions, salt and pepper; cook 1 minute. Add leaves and cook about 5 minutes, sitrring frequently until wilted and any water is gone. Wisk together in a large bowl the eggs, milk, ricotta, parmesan cheese and cornstarch; then add chard mix. Pour into prepared pie plate. Bake 40 minutes or until knife inserted 2 inches from center comes out clean.
In a large bowl, stir together all ingredients until they form a ball. Chill for 30 minutes. Remove 1/4 to 1/3 of the dough and set it aside in a sealed container. Color the remaining cookie dough with green food coloring to desired color shade. Roll cookie dough onto a parchment lined cookie sheet. Cut trees with a tree shaped cookie cutter and remove the outside pieces of dough. (knead outside pieces into a ball so that you can redo this same process on the next cookie sheet). Taking out the portion which you set aside in step #2, divide it up into small groups depending on the number of colors you want your balls/garland to be. Color each small group with food coloring and add tiny amounts of milk until it gets to the consistency that it can be piped through a pastry/decorating bag. Pipe your balls/and or garland colored cookie dough unto the unbaked trees. Bake in a preheated oven to 375 degrees Farenheit for about 12 minutes. You will have beautifully decorated cookies without the added frosting and everyone will wonder how you did it.