HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat a saute pan until good and hot, coat with oil, and saute the tofu and vegetables until al dente, about 6 to 8 minutes. Add the salsa and cook the mixture until it is hot. Serve the tofu ranchero over a corn tortilla and top it with shredded cheese. Enjoy! You may want to warm the tortilla in a hot skillet for about 10 seconds on each side, or keep tortillas warm in an oven on low heat, wrapped in a damp towel, to keep from drying out.
Toutons are made from kneaded dough used for making bread. Cut of pieces the size of an egg from the rising dough. Put some butter or margarine on a plate and press out to a 1/4 inch thick. Fry in butter or margarine in frying pan until golden brown and serve with pancake syrup or maple syrup.
Cube potatoes and place in hot oil. Add remaining ingredients. Fry until eggs are cooked and onions tender.
In a mini slow cooker, combine butterscotch chips and milk. Cover and cook on low for 45-50 minutes or until chips are softened, stir until smooth. Stir in pecans and rum extract. Serve warm with fruit to dip in it, such as apple and pear wedges.
Bring a large pot of water to boil over high heat. Add gnocchi and cook according to package directions. Once cooked, drain, drizzle with a little olive oil (to keep moist and from avoid sticking) and set aside. Set a large skillet over medium heat and add bacon. Fry until crispy. Remove from pan to a paper towel-lined plate and blot away extra fat. Add diced chicken to the pan and season with kosher salt and pepper. Cook until no longer pink. Remove chicken from the pan and set aside. Reduce heat to low. If there is a lot (more than a tablespoon) of fat remaining in the pan, drain and then add tofu. Mash and stir gently until creamy. Add in pumpkin puree, Parmesan cheese, smoked paprika, chipotle chile powder and garlic powder. Stir to combine. Add gnocchi, chicken and bacon to the pan. Stir together and let sauce cook for 5 minutes to warm the gnocchi and chicken throughout. Mix yogurt in well and and stir until just warm. Taste the dish and season with kosher salt and pepper if needed. Sprinkle the finished dish with green onions and serve immediately.
Rinse out an earthenware jar or any non-aluminium container with boiling water. (Note: the aluminium would react with the acidity of the kwas). Put the flour in the jar and mix to a liquid paste with a little of water. Leave the mixture to settle for a few minutes, and then pour on the remaining boiled water. Chop the garlic and add. Cover the top of the jar with muslin or pierced cling film and leave in a warm place for 4 to 5 days to ferment. Strain and use as required. If stored in an airtight container, it will keep for a few weeks. Heat the stock. Chop bacon and onion and add to stock. Simmer for 10 minutes. Add mushrooms, kwas, cream and garlic. Season with salt and pepper. Allow to simmer for 20 minutes and then add potatoes and sausage. Bring to boil.
Heat grill. Slice onion into slightly larger than 1/4-inch slices and brush both sides of each slice with olive oil. Place onion on grill and cook 4-5 minutes per side or until brown and tender. Let onion cool and then chop. Place potatoes into boiling salted water for about 20-25 minutes or until just tender; drain. When cool enough to handle, peeled and cut into 3/4 inch pieces. In a large bowl, stir milk and vinegar together and let sit 1-2 minutes to thicken. Whisk in mayo, salt and pepper. Stir in onions. Add potatoes to bowl, stir and then add celery. Stir gently. Cover and refrigerate for several hours before serving.
Set oven to 350 degrees. Grease a shallow baking pan. Mix the crushed crackers with the dry soup mix. Coat each pork chop in egg. Roll in cracker/soup mix crumbs. Place on baking sheet; drizzle with melted butter. Bake 45-50 minutes, turning over at halfway point.
Preheat the oven to hot (220 degrees C.). Heat 1 tabsp of the oil in a large overnproof casserole dish, add the chicken, in batches, and cook for 3 to 4 minutes or until browned. Remove browned chicken to a plate. Add the remaining oil and cook the leek and garlic for 2 minutes or until soft. Add the flour to the dish stirring until flour is cooked. Gradually add the stock, stirring until the sauce boils and thickens. Remove from the heat and return the chicken to the casserole dish. Add the sweet potato and half the thyme. Cover the caeerole dish, place in the oven and cook for 1 1/2 hours or until the chicken is cooked through and the sweet potato is tender. Season and scatter with the remaining thyme. Serve with steamed rice.
Preheat grill. If using an outdoor grill, start charcoals and let them burn down about an hour beforehand. Mix vinegar and oil. Lightly sprinkle steak with vinegar/oil mixture. Grill steak for about 4 minutes per side (or more if you don't like rare steak) Shave off about 1/3 of the block of reggiano and toss with arugula. Slice steak into 1/2 inch pieces and arrange on plate. Add arugula/reggiano salad to plate. Drizzle both with remaining vinegar/oil mixture. Serve immediately.
Combine the beans, tomatoes, bacon (if using), garlic, rosemary (or thyme) and pepper in slow cooker. Cover and cook on LOW until the beans are tender, 5 to 7 hours. Add salt to taste if desired.
Place lentils and water in a saucepan and bring to a boil. The following is for green lentils, other kinds of lentils take less time to cook. So check your package directions. Cover and cook over medium heat for 25-30 minutes or until lentils are tender but not mushy. Drain and allow to cool. Place cooled lentils in a mixing bowl and stir in the rest of the ingredients. Suggested to serve immediately but I think it's better after sitting.
Brown ground sirloin very well; add chopped onion. Cook until tender. Add the chili mix and the sugar. Add the sloppy joe mix. Add the drained kidney beans, stewed tomatoes (chopped up), and the water. After it comes to a boil, reduce the heat to low; add the pasta. Simmer until the pasta is tender. Serve with crackers or cornbread.
Heat olive oil in a large soup pot over medium-high heat. Add celery, carrots, onion, garlic and bay leaf. Season it with salt and pepper. Cook for about 2-3 minutes and add chicken stock. Add squash and cook until tender. Add spinach and simmer. In saute pan, heat oil and cook chicken at medium-high heat until cooked through. Add to soup. In pasta pot, cook tortellini according to package directions. Drain and add to soup. Add tomato sauce and both cans of beans to cook through. About 4-5 minutes. Cut pita into wedges. Sprinkle Parmesan over evenly. Broil until golden brown. Ladle a portion of soup in a bowl and garnish with some Parmesan pita chips.
Preheat oven to 350 degrees. Spray one 10-inch bundt pan or two 9-inch round pans with a nonstick cooking spray and set aside. In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk and oil. Mix until smooth; batter will be thin. Pour into prepared pan. Bake in the preheated oven 35 to 40 minutes for bundt pan, 25 minutes for 9-inch round pans, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely. In a large bowl, mix together melted butter and cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add a small amount of additional milk, if needed. Stir in vanilla. Frost cake and garnish as desired.
Cut roll open. Cut cheese in half, add the 4 halves to the bread. Add the deli ham and sweet roasted peppers. Fry the two eggs, break yolks and add to roll. Cut roll in half. Grill in your panini press or george foreman grill. Enjoy.
Core tomatoes and cut in half - squeeze out and discard seeds. Cut tomatoes in chunks. One-third at a time, place tomato chunks in food processor bowl or blender container. Process with several on/off turns; tomatoes should remain chunky. Transfer to medium bowl. You should have about 3 1/4 cups tomatoes. Set aside. In a medium saucepan, heat oil over medium heat. Add onion; cook and stir until tender but not brown (3 minutes). Stir in garlic and chile powder; cook and stir for 1 minute. Stir in tomatoes. Bring to boiling; reduce heat. Simmer gently; uncovered, about 15 minutes or until sauce is thickened. Stir in basil and salt; heat through. Makes 3 cups. Hint: You can double the recipe and make several batches of sauce to store. Cover and refrigerate up to 1 week, or freeze up to 3 months. You can put the sauce in a jelly jar, add a label with storage directions and give as a gift from your kitchen. Your friends will thank you.
Place tomatoes,stock and garlic in tall cup and fit the steamer lid. Steam for 3 minutes in the microwave. Add the cream/milk/yoghurt and twist on the cross blade. Blend until smooth.
Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie (water bath). Position the baking rack in the center of the oven; preheat the oven to 300 degrees F. In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended. In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth. Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes. Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan. Bake for 2 hours, 15 minutes or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. (Be very careful not to burn yourself. Have a spot ready to set the pan.) Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight. When you first remove the cheesecake from the oven, it looks light and puffy, and there may be some hairline cracks in the top. As the cheesecake cools, it will gently deflate and the hairline cracks deminish.
Season the roast evenly with 2 teaspoons of the Essence, the salt, and black pepper and rub into the meat. Heat a cast iron Dutch oven and, when hot, add the bacon. Cook, stirring occasionally, until the bacon is crispy, about 6 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain and set aside. Add the roast to the pan and increase the heat to high. Cook until the roast is evenly browned on all sides, about 6 to 8 minutes. Transfer the roast to a platter and set aside. Add the flour to the pan and cook, stirring constantly, until a roux the color of milk chocolate is formed, 1 to 2 minutes. Add the chopped onion, celery, bell pepper, and cook, stirring, until the vegetables have wilted, 4 minutes. Add the remaining 2 teaspoons of Essence and the garlic and cook for 1 minute. Add the mushrooms and cook, stirring frequently, until they have released their liquid, about 4 minutes. Add the beef broth and Worcestershire and bring sauce to a boil. Return the roast to the pan and cover the pan. Reduce heat to low and cook the roast for 30 minutes. Turn the roast over, cover the pan, and continue to cook on low heat until an instant-read thermometer inserted into the center of the roast registers 145 to 150 degrees F, about 20 minutes longer. Remove the roast from the pan and transfer to a platter. Cover loosely with foil to keep warm. Add the green onion tops to the sauce and cook for 10 to 15 minutes, uncovered, until the sauce is thick enough to coat the back of a spoon. Stir the reserved crispy bacon into the sauce, slice the roast and serve, with the sauce ladled over the roast. Serve with Southern Style Smothered Green Beans.http://www.recipezaar.com/Bacon-Smothered-Green-Beans-110037.
Mix all ingredients. Cover and refrigerate for 10 minutes. Heat a large nonstick skillet, sprayed with cooking spray, on medium heat. For each tuna cake, shape 1/2 cup lightly packed tuna mixture into a patty. Add patties to the skillet in batches. Cook for three minutes on each side until golden brown on both sides, turning carefully.
Preheat oven to 425°F. Toss pine nuts with 1 tablespoon of olive oil and spread out on a sheet pan; toast the nuts in the oven, shaking the pan about half-way through, about 7 minutes, or until evenly brown. Transfer to a serving bowl; reserve baking sheet. Toss the zucchini with 2 tablespoons of olive oil, garlic, lemon zest, salt and pepper (I let marinate at this point); spread out on the baking sheet and roast until crisp tender and slightly brown, about 10-12 minutes (I tossed it and shook it around about half-way through). Toss zucchini and lemon with the nuts. NOTE: The original recipe called for 6 ounces of fresh ricotta, scattered in dollops on top right before serving. I omitted this.
Brown and drain ground beef. Add celery, bean sprouts, water chestnuts, mushrooms, broth, pimientos, soy sauce and ginger; heat over medium heat and mix well. In a small bowl or jar, mix cornstarch and water until smooth. Stir cornstarch mixture into beef mixture. Cook until it is bubbly and slightly thickened. Serve over chow mein noodles or cooked rice.
In a very large skillet or Dutch oven over medium heat saute' onion in 3 tablespoons butter until tender. Add garlic; saute' two minutes. Add meat; cook over high heat, breaking up pieces, until browned. Add tomato sauce, wine, parsley, bay leaf, oregano, basil, cinnamon and 1/2 teaspoon each salt and pepper. Cook sauce about 20 minutes, stirring frequently, or until most of liquid has been absorbed. Discard bay leaf; set sauce aside. In medium saucepan scald 6 cups cream and the milk. Meanwhile in heavy 5-quart saucepan melt remaining 1 cup butter. With wire whisk stir in flour until blended. Gradually stir in hot cream-milk mixture, stirring constantly to prevent lumping. Cook and stir about 15 minutes or until the sauce is thick and smooth. Season with remaining 1 teaspoon salt and with pepper and nutmeg to taste. Remove from heat; let sauce cool 10 minutes. In bowl, beat egg yolks with remaining 1 cup cream. Gradually beat about 2 cups warm cream sauce into egg mixture. Return egg mixture to cream sauce; stir until blended. Grease 1 large shallow baking pan (7-quart capacity) or two 13 x 9-inch baking dishes. Spread half of macaroni in pan; sprinkle with half of Romano. Cover with half of cream sauce, smoothing it with back of large spoon. Spread on all of meat sauce. Top with layer of remaining macaroni, cream sauce and grated cheese. Bake in preheated 400 degree oven 55 minutes or until covered with golden-brown crust. To serve in neatly cut squares, finish cooking at least 6 hours before serving. Let stand at room temperature; if day is warm, refrigerate. Cut in serving portions. To reheat, cover pan with foil; bake in preheated 350 degree oven 30 minutes or until heated through. Makes 12 generous servings. Final Note: If the 400 degrees temperature seems too high, lower your oven temperature. (I bake at 375 degrees for about 1 hour and 15 minutes). But again the temperature of 400 degrees is as the recipe appeared in the magazine. I am typing this from the original page, ripped from the 1983 magazine. The above 12 servings is correct according to the recipe, for the entire 7 quart casserole. Keep in mind that these are high end restaurant servings and apparently the portions are huge. But my experience has been that half the recipe is 12 servings. That is one 9 x 13 pan.
Preheat oven to 325 degrees. In a medium bowl, beat eggs slightly. Blend in sugar, flour, butter, and vanilla. Stir in pecans and chocolate chips. Pour into prepared pie crust. Bake in oven for 50 minutes or until lightly golden brown and firm on top. Cool on a wire rack and serve at room temperature. If desired, can garnish with whipped cream, pecans, and a few chocolate chips.
Place Cornish hen in a large resealable plastic bag. In a small bowl, combine the remaining ingredients. Pour half of the marinade over hen; seal bag and refrigerate for 8 hours or overnight, turning several times. Refrigerate the remaining marinade for basting. Drain and discard marinade. Place hen, skin side up, in a greased 9-inch square baking dish. Bake, uncovered, at 400 for 30 minutes. Baste with reserved marinade. Bake 20-30 minutes longer or until a meat thermometer reads 180. Cut in half to serve.
In small bowl, combine butter and garlic. Brush on cut sides of bread. Place on baking sheet. Bake at 375° for 8 minutes. Broil for 2 minutes to brown. Cut into thick slices.
In large skillet heat oil over medium heat, add the onion, red, and green peppers. Add remaining ingredients except beans and rice. Cook for 5 minutes, stirring occasionally. Add the beans, stir and cook about 5 minutes. Serve over rice. Pass the hot sauce. Enjoy!
Heat oil in medium sized saucepan over medium heat add onion, saute until lightly brown, about 8 minutes. Add beans, pineapple chunks and reserved juice; cook for 3 minutes or until hot Serve over hot rice, sprinkle with parsley.
In a small saucepan heat gelatin in water over low heat, stir until thickened. In a separate large saucepan heat tomato soup, undiluted, and cream cheese, stir constantly until cream cheese melts and mixture is blended. Add gelatin mixture, then set aside to cool. In a large bowl, flake tuna. Fold in mayonnaise, horseradish, celery, onion, gelatin mixture and seasonings. Mix well until smooth. Pour into a fish mold that has been well sprayed with cooking spray. Refrigerate until set, at least 2 hours. Unmold onto serving platter. Serve with crackers.
In a soup pot, combine stock, 1/2 can of coconut milk, fresh ginger if using, and the white parts of the chopped green onions. Bring to a gentle boil over medium-high heat. Add chicken and mushrooms, and let the chicken gently poach until it's fully cooked, about 10 minutes (or longer, depending on how thin the slices are cut). When chicken is firm and opaque, add lime juice, fish sauce, brown sugar and chili paste. Taste and adjust seasonings - you should have a harmonious balance of flavors. If you have too much heat, or want to add richness to the broth, add more of the coconut milk, to taste. Garnish each serving with the chopped green onion, cilantro leaves, and Thai basil leaves (if using).
In a large stock pot fry andouille and tasso in 2 tablespoons vegetable oil, until browned. Remove meats and set aside. Add 1 cup vegetable oilm and allow to heat. Whisk in flour, and cook until a chocolate color is reached. Add onion, celery, garlic and bell pepper to roux, and cook 15-20 minutes. Add chicken, reserved sausages, stock, tomatoes, Worcestershire sauce, bay leaves, and Kitchen Bouquet, and simmer for 45 minutes. While gumbo is simmering, heat 2 tablespoons oil in a large fry pan. Add okra and cook on medium heat until no longer stringy. After gumbo simmers for 45 minutes, add okra, green onion, parsley and salt and pepper, to taste. Simmer 20 more minutes. Serve with rice and allow people to add hot sauce and file, to taste.
Mix and sift flour, baking powder and salt four times. Add sugar and fruit; blend evenly. Add coconut, cinamon and grated nutmeg and stir well. In another bowl combine the whipped eggs, milk, essence and cooled melted butter. Mix well. Make a well in the flour mixture. Pour the egg mixture into the well and stir with a spoon. Batter will be heavy and mixture will be fairly stiff. DO NOT KNEAD or bread will be tough. Mix entirely by spoon, assisted by a knife. Pile into 2 non-stick or greased loaf tins. Bake at 325 degrees for 50 - 60 minutes or until an inserted skewer comes out clean. OPTIONAL: When done, glaze with mixture of 1 tablespoon sugar and one tablespoon water. Sprinkle with granulated sugar and Return to the oven for 3 -4 minutes.
First, put your tortilla on a plate. Next, scramble the two eggs. Then, put the eggs in the tortilla, and spread the bacon bits around evenly. Now, put as much shredded cheddar cheese as you want on the egg. Microwave for 15-25 seconds (just enough to warm the egg, bacon, and tortilla, and to melt the cheese.) Take it out and fold the tortilla like a burrito! Lastly, EAT! Hope you enjoy!
Place the potatoes and enough water to cover in a 2 quart saucepan over high heat and bring to a boil. Reduce the heat to low; cover and simmer until potatoes are tender - about 15-20 minutes. In a food processor or blender, blend the garbanzo beans, olive oil, garlic cloves, and salt. Drain the potatoes, reserving 1/2 cup of potato water. In a large bowl, mash the potatoes, add the garbanzo mix, the reserved 1/2 cut potato water, and the chopped parsley, and combine until well mixed. Serve.
Preheat the oven to 320F degrees. Heat the oil in a medium pan, add the onion and cook over medium heat until soft and lightly golden. Add the pepper and chilies and cook for a further 2-3 minutes. Add the tomato paste and cook, uncovered, over a low heat for 10 minutes, stirring occasionally. Transfer the tomato mixture into a shallow, ovenproof dish. Using the bowl of a soup spoon, press three hollows into the mixture to hold the eggs (one per number of servings). One-by-one break each egg into the hollows. Bake for 20-30 minutes or until the whites are set and the yolks are still soft. Sprinkle with paprika or cayenne and serve immediately.
Place chicken breasts, one at a time, into a plastic bag; pound to 1/4-inch thick, and then cut each in half. Dredge in a mix of flour, salt and pepper. Heat oil in a large skillet, browning each side for 3-5 minutes. Remove from heat and sprinkle with flaked crabmeat, garnish with asparagus tips. Prepare the hollandaise, blending the ingredients (except butter) together. While blending, slowly drizzle in melted butter. Ladle over top of crabmeat and chicken. Sprinkle with paprika and parsley and heat through, in a 350°F oven about 10 minutes. ~~~~~~~~~~~~~~~~~~~~~~~~. Tips: Zap leftover sauce in microwave for 30 seconds and use to spoon over a side dish of asparagus. COW SOUP MIX: (Cream-Of-Whatever) 2 c powdered milk (best if NOT instant), 3/4 c Instant ClearJel(R)*, 3 Tbsp dry chicken bouillon, 1 Tbsp onion powder, 1 tsp salt, 1/2 tsp white pepper. Mix thoroughly, store in an airtight container and use within 12 months. Freeze leftover egg whites in an ice cube tray. To brush as "glue" for seeds or toppings over bread dough, thaw and mix with a little water. *Instant ClearJel(R): Which I affectionately refer to as ICJ. For info about this amazing modified food starch (MFS thickener) visit my cooking site. http://www.sharonanne.com/mfs_chart.htm.
Break eggs into a bowl. Add milk, salt and pepper. Beat lightly. Add the butter to a preheated frying pan and increase the heat until the butter sizzles. Pour in the egg mixture and cook until the top is still liquid. Add the grated Halloumi and fold over one-third of the omelette. Reduce heat to medium and cook 2-3 minutes on each side Tip over onto a warm serving plate and serve with a fresh salad.
Preheat oven to 220c. Line a roasting pan with foil. To make the glaze, place mint jelly in a small saucepan over a low heat until softened and warmed through. Add mustard and sesame seeds; mix well. To make the crust, place the breadcrumbs and sesame seeds in a medium bowl and mix well. Brush tops of racks with half the glaze. Dip glazed tops into crust mixture, rolling to coat well. Press the crumbs on firmly with your finger tips. Place on a rack in the prepared roasting pan, crumbed tops up. Bake for 20 minutes for rare lamb, 25 minutes for medium and 30 minutes for well done. Brush with the remaining glaze halfway through cooking time. Remove from oven and allow to stand for 5 minutes before serving garnished with the mint sprigs.
After brewing the coffe, add a shot of vodka and a shot of Kahlua. Stir in the milk and sugar.
Cook all ingredients except peanut butter to a soft boil. Add peanut butter and beat until blended. Pour into 8x8 pan.