HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook linguini according to package directions. Drain and set aside. In a large skillet, melt butter over medium heat. Toss in the minced garlic, shallot, mushrooms, and reconstituted sundried tomatoes and saute for 2 to 3 minutes, then stir in half and half and season with pepper. Cook 6 to 8 minutes, while stirring. Stir the Parmesan into the creamy mixture, stirring until well mixed. Stir in the pesto, and cook for about 5 minutes, until thickened. Stir in the shrimp and cook until they turn pink, about 5 minutes. Re-heat the linguini (either in boiling water or microwave) and serve shrimp and sauce over the hot pasta. Garnish with grated Romano and freshly ground black pepper. Note: this recipe also works well with 1 pound of lump crab instead of shrimp.
Cut chicken breasts into 2 inch long strips. Lightly pound out with a meat mallet to flatten the strips to a inch thick. For the marinade, combine the ground coriander, ground cumin, chopped garlic, grated ginger, fish sauce, curry powder, turmeric powder, coconut milk and brown sugar to form the marinade. Marinade the chicken overnight or at least 6 hours. Thread the chicken on presoaked skewers and grill on barbeque over fairly high heat. Turn them regularly and brush them liberally with the remaining marinade. Cooking should take between 5 and 10 minutes depending on the heat of the barbecue. For the peanut sauce, in a saucepan, heat the oil on medium/low heat and fry the onions and garlic for 2 minutes. Add the curry paste and cook for another minute. Add the peanuts, peanut butter, coconut milk, curry paste, fish sauce and stir until smooth. Take off the heat and add the lime juice to taste. For the cucumber sauce, combine the sugar, vinegar, cucumber, shallot, chili, and refrigerate overnight.
Combine with pastry blender until it is the consistency of coarse corn meal. Store in airtight jars in refrigerator. Makes about 2 quarts medium sauce. TO USE: Measure mix into sauce pan; add water and cook until thickened, adding seasonings as desired. For each 1 cup water, use: Thin sauce: 1/4 c mix. Medium sauce: 1/2 c mix. Thick sauce: 3/4 c mix.
Combine all ingredients in a pitcher, and stir, crushing some of the fruit with a spoon. Cover, and refrigerate for at least 12 hours or overnight to let the flavors marry before serving. Use within 4 days of making (like this would be a problem!). Serve over ice, including some of the fruit.
Grease 9"x 13" pan well. Place bread in pan. Sprinkle with cheese and sausage. Combine rest of ingredients together and mix well. Pour over bread. Refrigerate overnight. Bake at 350 for 1 hour or till golden brown.
Beat butter and cream cheese until fluffy. Add in lime juice and zest. Slowly mix in powdered sugar, 1 cup at a time. If it seems too runny add a little bit more powdered sugar.
Preheat oven to 350°. Place brisket, fat side up, in a 9x13-inch roasting pan; season with salt, pepper and garlic. Place sliced onions on top of meat and bake for 1 hour or until the onions have browned on their edges; add water, soup mix, carrots and celery and cover with foil to form a tight seal. Reduce oven to 300° and continue to cook until meat is fork-tender, about 3 hours. Remove from oven; separate meat from sauce and refrigerate both overnight. The next day, remove visible fat from meat and discard; thinly slice meat across the grain. Remove fat from gravy and discard; place gravy and vegetables in a large, deep skillet over low heat; add sliced meat and gently heat through. Serve sliced meat with au jus on French rolls.
In a large dutch oven fill to a little over 1/2 full with water, add beef boullion to water, cut up vegetables, and stewed tomatoes, except zucchini and cabbage they will go in last. and place into pot bring to boil. and then you will add meat mixture. in a large mixing bowl combine raw hamberger meat cooked rice, corn flakes, cilantro mix all ingredients and form meat into balls. in boiling water drop meat balls in and let them boil for about 25 minutes, about the last 5 minutes of boiling add chopped cabbage and zucchini and salt and pepper to taste. can be served with mexican rice made separately and corn tortillas. Enjoy. ** Hint you are wondering about the corn flakes and why they are needed, they make your meat balls really fluffy and tasty beleive it or not.
Place chicken in the crock pot. Mix salsa, tomato paste and taco seasoning; pour over chicken. Cover and cook on Low 6-8 hours or High 3-4 hours. Shred in crock pot and mix with sauce. Add more tomato paste if it seems too watery. Serve on flour tortillas with any suggested toppings or any topping of your choice!
Make a roux out of the butter, flour, and garlic. Be careful not to burn the mixture, turn the heat off should lumps form-- keep whisking this mixture thoroughly. Pour in the milk and whisk it with the roux. Incorporate the alcohol. Let the sauce cook until thickened, this may take several minutes. Beat in the spices and stir. Throw in the parsley and serve over ravioli of your choice. It also makes a nice sauce for veggies, especially with mushrooms.
Combine water, sugar, ginger, cloves, and allspice in a small saucepan;bring to a boil, Recuce heat and simmer until sugar disloves, stirring occasionally, about 15 minutes. Remove from heat;cover and chill at least 30 minutes, (note; this sauce can be prepared a day ahead of time and stored in the refrigerator). Divide watermelon, cantaloupe and blueberries evenly among 6 dessert dishes: spoon about 1 tablespoon of sauce over each and serve, Enjoy.
In a 4 quart slow cooker, mix together the pork, salsa, and green chilies. Cover and cook on low heat setting for 6 to 8 hours or until pork is tender. Stir in black beans. Turn slow cooker to high and cook an additional 5 to 10 minutes or until beans are heated. Sprinkle with Monterey Jack cheese.
Cook Onion and Garlic in Olive Oil in Dutch Oven, stirring occasionally until tender. Stir in Vegetable Broth, Orzo, Ground Mustard, Pepper, Vegetables, Corn and Beans. Heat until Boiling, stirring occasionally. In bowl, combine Bisquick, Cornmeal, Garlic Powder, Basil and Oregano. Stir Milk into dry ingredients until just combined. Drop dough by tablespoon fulls onto boiling stew. Reduce heat to low. Cook uncovered for 10 minutes. Cook covered for a further 10 minutes. Serve hot from the stove and enjoy!
In a small bowl, whisk together oil, pineapple juice, light soy sauce, hoisin sauce, wine, vinegar, peanut butter, brown sugar, garlic, ginger, pepper and onions until well-blended. *If grilling, reserve about 1/2 of this mixture (BEFORE it touches raw meat!) for brushing meat while grilling OR double the marinade recipe for brushing during grilling*. Place spare ribs in a glass pan and coat with the sauce. Cover and refrigerate for 8 hours or up to 24 hours. Bake at 375 degrees Fahrenheit for about 45 minutes. Or grill for 10 to 15 minutes, turning ribs occasionally and brushing with the reserved marinade.
Slice the apple into slices; you can either core the apple with a corer first or cut out the core when you get to it; peel if you feel necessary. Put your bread into the toaster. Once toasted spread peanut butter on the bread, add the apple to form one layer, and then sprinkle the apple with cinnamon. Place the other slice on top and enjoy immediately!
TO MAKE THE CABBAGE ROLLS: Heat the oil in a skillet and saute' the onions until golden. In a large bowl, combine the ground beef with the eggs, water, rice, salt and pepper. Add the sauteed onions to the beef mixture and mix well. Set aside. Core the cabbage and separate into leaves. Place the leaves in a large pot, cover with water, and bring to a boil. Reduce the heat and simmer for about 8 minutes. Drain and cool the leaves until they can be easily handled. Cut the large leaves in half, removing the hard core. Place about 3 tablespoons of the meat mixture on a leaf. Fold the edges toward the center and roll up. Repeat until all the leaves are used. Place the the rolls in a large pot with the edges down, piling one on top of another, and separating them with a few of the small cabbage leaves. TO MAKE THE SAUCE: In a saucepan, combine the tomatoes, tomato puree, water, onions, brown sugar, honey, lemon juice, ginger snaps, raisins, and salt. Simmer for 10 minutes, then taste and adjust the sweet and sour to your liking. Pour the sauce over the cabbage rolls, cover, and cook GENTLY on top the stove for 1 1/2 hours.
Put cream cheese in a bowl in the microwave for 45 secs. to soften. Add milk, and mix well. Add walnuts, and mix well. Cut stalks of celery into thirds, and wash and dry well, (very important). Stuff celery with cream cheese mixture, and refrigerate.
Place salmon in a large plastic bag. Mix together marinade ingredients in a small bowl and pour over salmon. Let marinade for at least 2 hours and up to 5 hours. Move oven rack to highest position. Heat broiler on high for about 4-5 minutes. Dry off salmon fillets with paper towels and place on baking sheet. Broil for 6-9 minutes depending on how well you like your salmon cooked. Sprinkle with sesame seeds, serve with you desired side, and enjoy!
Twist 2 pieces breadstick dough together; form into heart shape. Place on cookie sheet. Repeat with remaining breadstick dough. Sprinkle hearts with cheese and thyme. Bake at 350F for 15-18 minutes or until lightly browned.
Brownie Layer---. Melt chocolate chips and cool slightly; set aside. Cream butter and sugar; add eggs and vanilla;mix well. Stir in melted chocolate. Combine flour and baking soda; add to batter;stir in nuts. Spread in greased 13in x 9in pan Bake at 350 degrees for 16-22 minutes or until toothpick inserted near centre comes out clean. Cool on wire rack. Cookie Dough Layer---. Cream butter and sugars. Beat in milk and vanilla. Gradually add flour. Stir in chocolate chips. Drop by tablespoonfuls over cooled brownies; carefully spread over top. Store in refrigerator.
Pour everything except the sprite into a cocktail shaker with ice cubes. Shake and strain into a highball glass. Top with Sprite.
Boil potatoes until cooked. While potatoes are boiling, fry bacon. Chop fried bacon. Drain potatoes and place in a large mixing bowl. Add all other ingredients. Whip with electric mixer (don't whip until completely smooth - leave some chunks in it; if you whip it too much it will be soupy). Put whipped potato mixture into a 1 1/2 quart baking dish. Cover and bake at 350 degrees for 35-40 minutes.
Remove husks from ground cherries and wash. Boil water, sugar and lemon juice together for five minutes or until clear; skim. Add fruit and simmer until clear and tender. Seal at once in sterilized jars, filling to the top of the jars with the boiling syrup.
Preheat oven to 350°. Put tomatoes, garlic, half of the jalapeno, 1/4 cup cilantro, and the lime juice in a food processor and pulse a few times to chop. Add salt and pepper to taste. Set salsa aside. In a large skillet, heat oil over medium heat. Saute onion and remaining jalapeno until soft, 4 minutes. Add crab and cook just until crab is warm, about 2 minutes. Put taco shells or tortillas on a baking pan and warm in oven, about 3 minutes. Arrange on a platter and fill with crab mixture, dividing evenly. Top crab with lettuce, cheese, and avocado. Sprinkle tacos with green onion and remaining 1/4 cup cilantro. Serve immediately, with salsa on the side or on top.
Set oven to 375 degrees. Grease and flour a 9-in square baking pan, or line bottom with wax paper, and grease. In a large bowl, combine the oil, applesauce and cocoa. Add sugar, stir with a wooden spoon, until dissolved. Add the eggs and vanilla, beat with spoon, until combined. Sift all dry ingredients in a bowl. Stir into the applesauce/egg mixture. Pour the batter into a greased and floured (or wax paper-lined) baking pan. Sprinkle the chopped nuts on top of the batter. Bake for 20-30 minutes, or until top is set, but edges are not dried out.
Preheat oven to 425 degrees F. Grease an 8 x 8 pan. Stir dry ingredients together. Cut in shortening (I use an electric beater and use short bursts on low for about a minute). Gently stir in yogurt mixture until sticky dough is formed (do not overwork dough). Place dough on floured surface. Dust top with flour and gently pat dough with hands until 1/2 in thick. Cut into 8-10 rounds. Place in pan. Brush with shortening. Bake 15 minutes. Turn out of pan 5 minutes after removing from over. Cover with tea towel and serve.
Butter bread on both sides. Grease a 9 x 13 inch cake pan. Line bottom and sides of pan with slices of bread; use 1/2 slices for the sides. Cook and crumble sausage; drain on paper towels. Sprinkle grated cheese over bread. Pour eggs and milk over slices of bread. Top with crumbled meat. Refrigerate overnight. Bake at 350 degrees for 45 to 60 minutes.
Add pineapple and enough water to make 2 cups to a saucepan and heat to boil. Pour over jello and stir until dissolved. Add cold water and pie filling. Stir well. Chill until set in a 9 x 12 dish. Whip cream cheese until smooth. Add sour cream and powdered sugar and mix until creamy. Spread on jello. Sprinkle with chopped walnuts and or fresh raspberries. Refrigerate until ready to serve.
Mix the flour, baking powder, salt, and sugar together. Cut in the butter. A food processor works best, but doing by hand will work too. Just make sure there is no chunks of butter left over after cutting into mixture. And then put the flour mixure in a large bowl. Mix cinnamon chips into the flour mixture. Whisk together the milk, egg, butter flavoring, maple flavoring, and maple syrup in separate bowl then add to flour mixture, mix together. If the mixture is to thin add a little flour till it is a consistency you can work with. Take out of bowl and make into a ball, flatten to were it is about an inch thick. Cut into about 12 or less pie type slices ( Depends how big you want them) and put onto a lightly greased cookie sheet. Cook at 450 for 12-15 minutes.
Set oven to 350 degrees. Butter a 2-qt casserole. Place sliced apples in prepared casserole dish. In a bowl, mix lemon juice and water; pour over the apples. In another small bowl, mix sugar, flour, cinnamon and salt; pour over the apples and the lemon/water mixture. Dot with chopped butter on the top. Bake for 30-35 minutes; stirring occasionally.
In a big bowl combine all of the dry ingredients. In a separate bowl combine milk, oil and egg. Add to the dry ingredients and stir until just combined (do not overmix!). Place one layer of sliced apples in a bundt-cake pan. Add remaining apple slices to the dough and stir to combine. Pour into pan. Bake in the preheated oven at 190°C/375°F for 35-40 minutes or until tester comes out clean. If the cake gets too dark on top, cover with a sheet of baking paper. Serve warm or cold. I like it plain, but some ice-cream, cream or custard would be lovely, too. :).
Combine oil, soy sauce, peanut butter, sherry, garlic and crushed red pepper flakes in a small bowl, whisking until smooth. Place chicken breasts in a plastic zip lock bag and add peanut mixture, tossing to coat. Refrigerate 8 hours or overnight. Preheat grill to medium hot. Remove the chicken breasts from the marinade; throw away the marinade. Grill chicken breasts 5-7 minutes on each side or until done.
Combine cherries and brandy and microwave uncovered on high 45 seconds; set aside. Combine chocolate and margarine/butter. Microwave on high 1-1/2 to 2 minutes, or until melted, stirring every 30 seconds; set aside. Beat eggs and sugar with electric mixer on high about 5 minutes, till thick and lemon colored. Beat in chocolate mixture, milk and vanilla. Beat in flour. Stir in undrained cherries and nuts. Pour in 9 x 1" round baking pan; place on a baking sheet. Bake at 350 F for 35-40 minutes (45-50 to springform pan). Cool on wire rack 10 minutes. Remove from pan and cool completely. GLAZE: Combine chcolate with margarine/butter; microwave on high 1-1/2 to 2 minutes, or till melted, strirring twice. Spread 1/4 cup of Glaze evenly over top and sides of cake. Chill 10 minutes. Frost top and sides of glaze with remaining glaze. Chill till set. Let stand at room temperature 10/15 minutes before serving.
Cut the steak into thin strips. Place 2 teaspoons of the oil in a shallow dish and stir in the rice wine, soy sauce, chilli sauce, garlic and five-spice power and add the steak strips tossing to coat well and then chill for 30 minutes. Heat the remaining oil in a large fry pan or wok. Using a slotted spoon or fork lift the meat from the marinade and add to the wok or frying pan, keeping the marinade to one side. Stir fry the steak over a high heat for 2 to 3 minutes, until browned all over. Transfer to a plate and set aside. Add the spring onions, pepper and mushrooms to the fry pan or wok, lower the heat to medium and stir fry for 4 minutes. Return the steak to the pan and pour in the reserved marinade and stir fry for a further 1 to 2 minutes until all the ingredients are piping hot and the sauce is bubbling. Serve at once over rice.
Place frozen corn kernels into a food processor and add the water. Use the pulse function to break up the corn a bit (approximately 10 times or so). The idea is to not have a bunch of whole kernels in the final product. Add the softened butter and sugar. Pulsate a few more times until combined. Transfer this corn mixture into a large bowl. Add the Jiffy mix and stir until combined. (Mixture will not look smooth and creamy like cake batter. It will have texture.). Transfer to an oiled (use nonstick spray) 8"x8" casserole baking dish. Bake at 350 F until set and starts to brown slightly around edges-about 50-60 minutes. (My first attempt took longer to set because I used too small of a baking dish. Make sure and check on it every once in a while.).
Separate onion into rings. Place in crock pot. In skillet, brown beef in oil. Put in crock pot. Add broth, garlic, worcestershire sauce, rosemary, salt, paprika, and pepper. Cover; cook on low 8- 10 hours. Turn to high heat setting. Blend water, soy sauce, and cornstarch. Stir into hot mixture. Cover and cook until bubbly, 15-20 minutes. Stir in tomatoes just before serving. Serve over noodles.
Cake: Preheat oven to 350 degrees. Combine butter, cocoa and water in a saucepan. Cook, stirring constantly, over low heat until the mixture is smooth and butter has melted; remove from heat and cool. Combine the buttermilk, eggs, baking soda and vanilla; beat on medium speed with a mixer until smooth. Combine the butter mixture and buttermilk mixture; beat until well blended. Combine the sugar, flour and salt in a bowl; mix well. Gradually add the flour mixture to the buttermilk mixture; beat until blended. The batter should be thin. Spray three 8" round cake pans with cooking spray and line them with wax paper. Pour the batter evenly into the pans and bake at 350 degrees for 22-24 minutes or until cake tests for doneness. Cool in pans on wire racks for 10 minutes; remove from pans and cool completely. To assemble the cake:. Spread 1/2 c ganache between the cake layers; spread the remainder on the sides of the cake and chill for 30 minutes. Slowly pour the frosting over the center of the cake. Spread it to the edges of the cake, allowing some frosting to run down the sides. Chocolate Ganache:. Microwave the chocolate and cream in a glass bowl for 2-3 minutes, or until the chocolate is melted; whisk until smooth. Gradually add the butter, whisking until smooth and melted. Cool, whisking often, until spreading consistency, about 15-20 minutes. Praline Frosting:. Combine the butter, brown sugar and whipping cream in a 2 quart saucepan; bring to a boil, stirring often. Boil 1 min; remove from heat and whisk in powdered sugar and vanilla. Add the pecans and stir gently for 2-5 minutes, or until the frosting begins to cool and thicken slightly. Pour immediately over the cake.
Part One: In a heavy skillet - Melt 3/4 Cup sugar until amber just put sugar in the pan and turn on heat to medium, sugar will melt and turn amber - it burns quickly so stir constantly). As soon as the sugar is melted, turn off the heat and add hot water. Turn the heat back up and boil slowly until the sugar agin disolves. Add 3/4 Cup sugar, Margarine and salt. Stir until disolved. Remove from heat and add vanilla. Part Two:. Work Margarine into the flour. Add salt sugar and backing powder. Mix until it becomes a crumbly mixture. Add milk until moistened. Add optional nuts if desired. Dumplings shouldn't be too sticky or too dry. Roll dumplings into balls just smaller than a golf ball. Reheat the syrup to a slow boil. Add the dumplings one at a time using a spoon. Turn down heat, cover and cook for 10 minutes. Once cooked remove from heat, remove cover and let stand for 5 minutes.
Pour 150 ml of water over dried tomatoes and soak for 5 minutes. Drain, but keep the water for further use. Saute onion and sausage in olive oil for about 3 minutes, stirring constantly. Add chopped garlic, stir and continue to saute for 1 minute. Add fresh and dried tomatoes and water, stir and bring to the boil. Stir in pasta, cook over low heat for 7 minutes. Add beans and sugar, continue to cook for about 1 minute. Stir in fresh thyme and oregano leaves, sea salt, pepper and Parmesan cheese. Serve immediately.
Combine all ingredients in a skillet or large saucepan and cover tightly. Cook for about 20 minutes, or until almost tender. Remove cover and continue cooking until water evaporates, watching carefully to prevent burning.
Cook the macaroni and set aside. In a pot, melt the butter and mix in salt and pepper. Slowly add in the flour, stirring continuously. Gradually add the milk and stir the mixture until smooth. Add the cheese on a low heat and melt into the mixture. Once the mixture is at your desired consistency, mix in the drained macaroni.
Place panko, flour and eggs in three separate shallow dishes; season flour with salt and pepper. Fill a large skillet with enough oil to reach a depth of 1/4-inch; heat over medium-high heat. Working in batches, dredge fish in flour, shaking off excess; dip into egg. Transfer to panko, covering fish completely and pressing lightly to adhere. Arrange fish in the pan in a single layer without any crowding; fry until golden brown and cooked through, about 1 minute per side. Transfer to a paper towel-lined plate to drain; season with salt. Serve immediately.
Whip pudding, cream and pineapple juice until firm. Fold in crushed pineapple pieces. Chill for an hour or so before serving. Simple as that!
Mix all ingredients in a bowl. Pour mixture into a greased 8x8 pan for approximately 50 minutes at 350 degrees.
Directions. 1. Stir together the beer and all of the seasonings. Pour over chops. Put in a large plastic bag. Close bag. Marinate chops for at least 1 hour. 2. Remove chops; pour marinade sauce into a bowl. Put chops onto a grill at medium heat. Brush chops with extra sauce and flip every 5-10 minutes. Cook 25-30 minutes. Use your best judgement, all grills run different. 3. Serve chops with green salad, rice, muffin and a chilled beer.
Spread parmesan cheese in a shallow dish. Beat eggs with the 1 tbls of olive oil in a separate shallow dish. Spread bread crumbs in third shallow dish, pat pork chops dry with paper towel and set aside. Combine salt, pepper, sage, thyme, and sprinkle generously over both sides of the chops. Press seasoning into meat with your fingers. Dredge seasoned chops in parmesan cheese, coating both sides. Then using tongs dip chops in egg mixture and let excess drip off. Finally dip coated chops in bread crumbs. Press with fingers to ensure even coating. Place breaded chops on wire rack set over a baking sheet to allow coating to dry for about 5 minutes. Heat large skillet over medium-low heat with enough oil to come halfway up sides of chops. Stir in garlic and cook until lightly browned to season oil. Remove garlic and discard. Increase heat to medium. Once oil is hot add chops and fry about 4-6 minutes on each side or until golden brown and crispy. To keep crust in tact, drain any excess oil by placing chops on wire rack again.