HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rollettes: 1. Sprinkle steaks with creole seasoning. In Dutch oven, brown steaks in oil. Remove from heat and cool. 2. Meanwhile, combine bread crumbs, onions, eggs, parsley, and cheese. Mix lightly and spread evenly over steaks. Roll up and secure with toothpicks. Sauce: 1. Combine first five ingredients in a bowl and pour over steak rolls. Bring to a boil, reduce heat, cover tightly, and simmer for 45 minutes or until tender. 2. Remove toothpicks and serve with spaghetti.
Heat a large skillet to MH heat. Add 1 T olive oil, then brown sausage. Transfer sausage to plate lined with paper towels to drain fat, set aside. Drain fat from skillet, return skillet to stove. Add 1 T olive oil, garlic and onion. Saute 3-5 minutes, until tender. Add Bay, sage, and wine to the pan, stir and incorperate sausage drippings from bottom of the pan. Reduce wine by half, then add stock and pumpkin, stir. When mixture comes to a bubble, add sausage to pan, reduce heat and add cream. Season with cinnamon, nutmeg, salt and pepper. Simmer 5-10 minutes. Pour pasta into sauce and stir. Add cheese and sage to garnish.
SIMMER: chicken broth on low heat until needed. HEAT: oil over medium heat. Add onions and cook for 3 minutes, or until translucent. Stir in rice and cook for 1 minute, then add white wine. Add 1/2 of broth and stir until completely absorbed. Repeat until 4 cups of broth have been added. Stir the risotto frequently to prevent sticking. ADD: asparagus and shrimp to the remaining broth and cook for about 2 minutes, or until shrimp is pink. Remove asaparagus and shrimp from the broth and then add them to the risotto mixture. Add 1/2 cup of the broth at a time until desired creaminess is reached (there may be broth left over). Once the broth is absorbed, add butter, parmesan cheese and salt and pepper to taste. Garnish with chopped tomatoes and parsley.
Mix the flour, sugars, salt and butter to crumbs using a pastry blender or your fingers. Reserve one cup of the crumbs for topping. Mix the molasses, boiling water, and baking soda and gradually add to the major part of the crumbs until well blended. Pour this mixture into a greased 9 x 13 inch baking pan. Sprinkle the reserved 1 cup of crumbs on top. Bake in a 350 F oven for 55 minutes.
Lightly rinse the halibut steaks and pat dry with paper towels. Place each steak between two sheets of plastic wrap and flatten to about 1/2-inch thick. Dip each steak into the beaten egg white, then into the breadcrumbs. Set aside. Lightly coat a cast iron skillet or a heavy nonstick skillet with cooking spray. Place over high heat and add the halibut steaks. Cook for 2 to 3 minutes per side, turning once, until golden brown and fish flakes easily when prodded with a fork. Remove halibut steaks; keep warm. Heat olive oil in a heavy saucepan; add shallot and saute for 4 minutes, stirring frequently. Stir in the wine and lemon juice. Cook over medium-high heat until sauce is reduced by half. Add the chicken broth, capers, parsley, and cornstarch mixture. Bring sauce to a boil. Arrange halibut steaks on heated serving plates. Tap each with some of the sauce.
Heat butter in large sauce pan over medium heat, and slightly saute onions until they are tender. Stir in squash and chicken broth. Heat until it starts to boil. Stir in milk, sugar, nutmeg, cinnamon, & oatmeal, simmer for 5 to 10 minutes. Soup with thicken as it cools.
combine cornmeal, flour, salt and pepper. dip tomato slices in cornmeal mixture. place tomatoes on baking sheet that has been coated with vegetable cooking spray. bake at 400 degrees for 15 minutes. sprinkle with parmesan cheese and bake 5 more minutes or until golden brown. serve immediately.
Heat some oil in a pan and saute the onion and chicken till it starts to brown nicely. Then add the garlic and cook for a minute before adding the stock, orange juice, walnuts and parsley. Simmer this for about 20 minutes, till the chicken is nice and soft. Then add the grapes and cook for a further 5 minutes. Now remove the chicken, walnuts and grapes (leaving the sauce) and brown them in a hot skillet. I use a slotted spoon for this, it makes it nice and easy! While the other things are browning you can reduce the sauce. I turn the heat up and let the water evaporate till about half the volume if left. The amount you want to reduce (and thus the consistency of the sauce) is up to your personal preference. The dish is now ready to serve, enjoy!
Place ranch dressing, chipotle pepper and onion in blender and process till smooth and creamy. Serve over lettuce quarters.
Preheat oven to 350°; process cookies and 2 T sugar in a food processor until cookies are coarsely crushed. With the processor running, pour butter through food chute; process until cookies are finely crushed. Press mixture firmly on bottom of a lightly greased 9-inch springform pan. Place springform pan in a shallow baking pan. Bake for 10 minutes; let cool. Decrease oven temperature to 325°. Break 1 baking bar into squares and place in a microwave safe bowl; microwave on HIGH 1 minute; stir until smooth. Beat cream cheese, sour cream, and vanilla at low speed with an electric mixer until creamy. Gradually beat in melted chocolate; beat in 1 cup sugar and flour. Add eggs, 1 at a time, beating just until yellow disappears. Stir in 1 cup chocolate chunks. Pour batter into baked crust; sprinkle with remaining chocolate chunks. Bake for 1 hour until set. Remove cheesecake from oven; gently run a knife around outer edge of cheesecake to loosen from sides of pan; cool completely on wire rack. Cover and chill 8 hours. Remove sides and bottom of pan; place cheesecake on a serving plate. Chop remaining 1 1/2 baking bars and place in a microwave-safe bowl; add whipping cream, and microwave on HIGH 1 minute. Stir until blended and smooth; let stand 5 minutes. Pour ganache over chilled cheesecake; allowing ganache to spill over edges of cheesecake; smooth ganache with an offset spatula. Chill at least 1 hour before serving.
Baked Tortilla shell:. Preheat oven to 350°. Place flour tortilla on flat surface, completely moisten the top side with a little water using a pastry brush or fingertips. Place the tortilla in a tortilla baking mold that has been sprayed with cooking spray. The dry side will become the inside of the "bowl". Generously pray the inside of the "bowl" with cooking spray (or using pastry brush, brush generously with melted butter) and sprinkle with the cinnamon and sugar. Bake from 5 to 10 minutes on center oven rack. Watch closely, sugar can burn quickly. Brown to your liking. Filling:. Prepare the fruit by washing, removing stems, seeds, etc., and cutting into bite sized peices. One "bowl" will require about 1 to 1 1/2 cups of fruit of your choice. I used all strawberries this time since they have just come in season. Be creative, mix fruits, go tropical!, add some granola, drizzle with chocolate syrup, top with ice cream if you prefer it over whipped cream.
In a small pan, boil grapes in Altern or sugar and enough water to cover the grapes until grapes are tender, remove, drain, cool, and slice. Combine remaining ingredients with grapes and serve hot or cold. Enjoy!
Preheat oven to 375°F Coat cookie sheets with nonstick cooking spray. In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, lemon juice, and lemon peel. Stir in the flour, baking powder, and salt just until the dry ingredients are mixed. Stir in the zucchini and nuts. Drop by rounded teaspoonfuls 2 inches apart onto the cookie sheets. Bake for 15 to 20 minutes, until cookies are golden around the edges. Remove to a wire rack to cool completely. *Note: Mr. Food topped these with a homemade glaze made of 1/2 cup confectioners sugar and 2 teaspoons of fresh lemon juice combined together and drizzled over the cooled cookies.
Preheat oven to 350°F; in a medium bowl, mix together flour, baking soda and salt; set aside. With an electric mixer, cream butter and sugars until light and fluffy. Beat in eggs and vanilla, scraping down sides of bowl as needed. Add flour mixture; beat just until combined. Stir in oats,raisins and coconut, beat just until combined. Drop level 1/4 cup measures of dough 1 1/2 inches apart onto baking sheets. (I use parchment paper). Bake until cookies have spread and are golden brown and soft to the touch, 18 to 20 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer to wire rack to cool completely. Makes 20 large cookies.
Preheat over to 350°. Spray a fluted tube cake pan with nonstick cooking spray. In a bowl, combine cake mix and 3 tablespoons of the dry instant pudding. Add pineapple juice, butter, and eggs; beat with electric mixer on low speed for 30 seconds. Scrape bowl; beat on medium speed for 2 minutes more. Pour batter into prepared pan. Bake for 40 to 45 minutes or until wooden toothpick inserted comes out clean. Cool the cake in the pan. Make Icing by combining sour cream and the remaining dry instant pudding; beat with electric mixer on low speed until smooth. Gradually add the powdered sugar; beat until smooth. Remove cake from pan; place on plate. Using a skewer, poke holes in the cake top. Slowly pour pineapple soda over holes (using more or less as desired). Spread icing over cake.
To make Dino Nuggets: In a large bowl, mix the ground chicken, egg, breadcrumbs, buttermilk, sriracha, dried oregano, garlic powder, salt and black pepper in a bowl until well combined. Take a cookie sheet that will fit into your freezer and line with parchment paper. Arrange dinosaur cookie cutters on the cookie sheet. Take tablespoon sized chunks of the chicken mixture and use your fingertips to push the chicken into the cookie cutters in an even layer about 1/4 inch thick. You may need to add more or less chicken mixture to each cutter depending on the size. Lift away the cookie cutters. Repeat to fill the tray with dinosaur shapes (they can be very close together). Freeze for 1-2 hours until firm. Place the flour in a wide, shallow dish. Crack egg into a second wide, shallow dish, add the milk and whisk together with a fork. Place panko breadcrumbs into a third wide, shallow dish. Lift each frozen dinosaur shape off the cookie sheet then dip into the flour, turning to coat well. Then dip into the egg mixture, turning to coat. Lastly dip into the breadcrumbs, turning to coat. Fill a large, deep skillet halfway with vegetable oil. Heat to 350 degrees F. Once the oil is hot, lower in a few nuggets at a time and fry until golden on one side 3-5 minutes. Flip and let the other side cook to golden brown - about another 3-4 minutes. Transfer to plate lined with paper towel to drain the excess oil. To make the Orange Sauce: In a small bowl, mix the brown sugar, soy sauce, orange zest and orange juice. Heat the sesame oil in a large skillet over a medium heat. Once hot, add the garlic, ginger and pepper flakes and cook, stirring constantly, for 1 minute. Pour in the soy sauce mixture, the rice wine vinegar and scallions and stir through. Bring to the boil then turn down to simmer. Mix the cornstarch and water in a small bowl then pour that into the skillet too, stirring it in thoroughly, until thickened. Add the fried nuggets to the sauce in the pan then gently flip them over and stir to coat in the sauce. Mould the rice using small bowls into mounds on a plate. Garnish with the broccoli to make a 'Jungle' scene. Arrange the hot nuggets in the scene, garnishing with dill or cilantro if desired. Tools: Tools: Buy the dino nugget cutters on Amazon: https://www.amazon.com/Dinosaur-Cookie-Cutter-Set-Triceratops/dp/B01GVUYREW. Buy the dino nugget cutters on Amazon: https://www.amazon.com/Dinosaur-Cookie-Cutter-Set-Triceratops/dp/B01GVUYREW.
Dice beef into small cubes, smaller the better. Finely dice the onion and garlic, and add to a frypan with a little oil and lightly brown -- then add the diced beef and cook till browned. Add onion gravy mix and beef stock mix and combine well. Add vegetables and cream of mushroom soup and bring to a light boil, stirring constantly -- then add the potato and mix through until gravy is smooth. Let cook for 20 minutes on low, without a lid. Mixture should be thick and congealed. Place mixture in a pie dish (you can add a double puff pastry base if you like) and top with a sheet of puff pastry. Cut to size and seal the pie by pinching the pastry down. Brush with egg and cut 4-6 slits in pastry to allow steam to escape. Place pie on a cookie tray (to catch any drips) and put in a pre-heated oven, 180 degrees C for 30-35 minutes, or until golden brown.
Blend all ingredients by hand until moistened, then mix for 3 minutes at medium speed. Pour batter into two greased and floured 4 1/2 by 8 1/2 inch loaf pans and put in pre-heated 325 degree oven. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool on rack before removing from pan. Alternatively, bake in 5 small loaf pans for about 30 minutes.
In a medium bowl lightly beat eggs, then whisk in water, milk, salt, 2 teaspoons sugar and vanilla (if using) until well blended. Sift the flour and baking powder, then stir into the egg ingredients; whisk until thick (the batter should resemble thick unwhipped whipping cream). Stir in melted butter. Let the batter sit out at room temperature for 20 minutes or until it comes to room temperature and the bubbles settle. Lightly butter a 8-inch skillet on medium heat. Add in about 3-4 tablespoons batter and swirl to coat the bottom of the skillet. Cook until the bottom is set and light browned (these will cook very fast!). Flip the blintz over and cook for about 30 seconds. Repeat with remaining batter. *NOTE* You can cool these and then place on a baking sheet, freeze them then transfer to a plastic bag.
Preheat oven to 350 degrees. Prepare cake mix according to package directions, using the eggs, water, and oil. Spoon batter into 24 paper-lined muffin pan cups, filling two-thirds full. Remove 24 cherries from cherry pie filling and set aside. Spoon generous teaspoon of remaining cherry filling onto center of each cupcake. Bake in preheated 350 degree oven for 20-25 minutes. Cool in pans on wire racks for 10 minutes, then remove from pan and let cool completely. Frost cupcakes with vanilla frosting, and garnish each one with a reserved cherry.
Mix all ingredients except tortillas. Divide mixture evenly among tortillas, spread slightly and roll up. Refrigerate 1-2 hours and cut into 1-inch slices. Can be served with sour cream if desired.
In a large bowl, toss the cabbage with the wine, lemon juice and sugar. Let marinate for 1 hour, tossing often. In a large deep skillet, heat the olive oil. Add the onion and cook over moderate heat until golden, about 8 minutes. Add the cabbage and its marinade and cook over moderately high heat, tossing, until wilted, about 5 minutes. Cover and cook over moderately low heat, stirring occasionally, until almost tender, about 20 minutes. Add the apples and toss well. Cover and cook, stirring occasionally, until the apples are just tender, about 10 minutes. Season with salt and pepper and serve.
Blend butter, flour, and salt; gradually stir in milk. Cook over medium heat until thickened. Stir in crab meat and onions. Stir in cheese until melted. Pour into 4 to 6 Au Gratin dishes. Toast and butter bread. Cut each piece into 4 triangles. Place 4 to 6 pieces of toast into each dish (arrange around the edge of the dish) to use for dipping.
(This is what I couldn't put in the ingredient section :10 oz boneless skinless chicken breasts (cut on diagonal into 1/4" thick by 2-inch -long slices)and 4 x Chinese dried mushrooms (soaked in warm water for 45 minutes, rinsed, water squeezed out, stems discarded, caps halved). Mix the marinade ingredients together and marinate the chicken while you prepare all of the other ingredients for cooking. Mix together the garlic, chilis, and onion. Combine the ground bean sauce, water, and sugar. Heat a wok, add the groundnut oil, and swirl the surface with oil. Stir-fry the garlic mixture for 5 seconds. Add the ground bean sauce mixture and stir-fry for 5 seconds. Add the rice wine and combine. Pour in the broth; then the dark soy sauce and stir to combine. Add the chicken, mushrooms, bell peppers, and scallions. Stir-fry over high heat for 2 to 3 minutes. Then, reduce the heat a little, and stir in the thickening mixture for a few seconds. Finally, add the sesame oil, which will impart a beautiful fragrance and richness to the dish. Serve hot over rice.
Cook the rice according to package directions. In a large skillet saute the turkey sausage. Add the tomoatoes, broth and pepper. Stir in the rice, cover and cook on low heat for 5-8 minutes. Stir the Rice until all liquid is absorbed.
Two nights ahead: Cut bread into 1/2 inch cubes and spread evenly over a baking sheet\; covered loosely with foil. One night ahead, assemble casserole. In a greased 9x13 inch baking dish, layer half of the bread cubes. Cut brick of cream cheese into 1/2 inch cubes and sprinkle over bread. Layer blueberries over cream cheese. Top with remaining bread. In a mixing bowl, whisk together milk, eggs, maple syrup, vanilla and cinnamon; pour evenly over casserole. Cover dish and refrigerate up to 24 hours. Remove casserole from refrigerator in morning and bake at 375 for 25 minutes, covered. Remove foil and continue baking an additional 25 minutes, until casserole has puffed, do not brown. Remove from oven and allow to stand 10 minutes before serving. Refrigerate remaining portion, reheats well.
Combine water and sugar in saucepan. Bring to boil over medium high heat; stir in lime juice. Cool then chill. Working in batches, place watermelon in blender or food processor, cover and blend until smooth. Spoon off foam, if desired. Stir diced cucumber, and lime mixture into watermelon puree. Cover and refrigerate until cold. Taste and adjust seasoning if necessary.
Heat oven to 375°F Grease a square pan, 9x9x2, or a round pan 9x1 1/2. Place the first four ingredients (sugar, flour, butter, cinnamon) in the TM bowl. Press the Turbo button 5 or 6 times until a crumbly mixture is formed. Tip out and set aside. Place the flour, sugar baking powder, salt and shortening in the TM bowl. Mix 20 seconds/wheat/speed soft. Add the milk and egg. Mix 30 seconds/speed 3. Add the blueberries mix 30 seconds/reverse/speed soft. Pour the batter into the prepared pan. Sprinkle the reserved crumb topping over all. Bake 45-55 minutes, or until a toothpick inserted in the center comes out clean. Prepare the glaze by whisking together the powdered sugar and vanilla and adding in just enough hot water so that the glaze can be easily drizzled over the top of the coffee cake. Serve warm!
Make croutons: melt butter with olive oil in heavy large skillet over medium heat. Add bread cubes and stir gently until golden brown. Drain on paper towels and set side. Melt 1 T. butter in heavy Dutch oven over mediium heat. Add ham and cook 5 minutes, stirring occasionally. Add 6 cups stock, lentils, chili, and savory. Cover and bring to boil. Reduce heat and simmer until lentils are tender but firm to bire, stirring occasionall, about 30 minutes. Heat oil in heavy large skillet over medium heat. Add onions, carrots and bell pepper. Stir until vegetables begin to soften, about 5 minutes. Add garlic and cook 2 minutes. Stir mixture into soup. Add enough stock to cover. Wipe out skillet. Add 3 T. butter and melt over medium-low heat. Add flour and stir until light, about 6 minutes. Whisk in 2 cups stock. Bring to boil, whisking constantly. Add to soup. Stir in the tomato puree and 3 T. vinegar. Bring to boil. Reduce heat, cover and simmer 30 minutes, stirring occasionally. Thin soup to desired consistency with stock. Season with remaining 1 T. vinegar, salt and generous amount of pepper. Discard chili. Garnish soup with Sauteed Croutons and serve.
Combine everything in a shallow dish. Marinate the steaks for at least two hours. (I like to tenderize them first.) Grill over a charcoal fire.
Separate and place the chicken pieces in a 3 quart or larger pot. Discard the wing tips. Add the garlic, onion, carrots and chicken broth and bring to a boil. Add the package of yellow rice and stir well. Turn down to a simmer and cover. Simmer for 1/2 hour until rice and vegetables are tender. Serve in wide bowls, including some broth. This is practically a meal in itself. People can easily remove the bones and skin from the chicken pieces in their bowls, or if you prefer, you could take the chicken pieces from the cooked soup and remove bones and skin before serving, returning the chicken meat to the soup.
Soak the rice in hot water for at least an hour. Slice the top of the tomatoes and keep it aside for covering later. Using a carver or a tsp, empty the inside of the tomatoes and keep them for the soup. Fry the onion until golden and let it cool off Add all ingredients except the lemon juice and the tomato paste. Stuff the tomatoes with the mix and put the slice from earlier on top Poke diagonally 2 tooth peaks one on each side to attach the cover to the tomato wall In a large pot or a large and deep enough pan, lay the stuffed tomato at the bottom. Add the water, the tomatoes inside that you took out earlier, the lemon juice, the tomato paste, salt and pepper, bring to boil and cook for 5 minute, then lower heat and cook for an hour. You may use other vegetables to suff such as small eggplants, onions, zucchini etc. The best result achieved when stuffing several vegetables together while using the insides as a soup mix to get much richer soup.
Read directions all the way through first********* Meat Crust: Mix ground beef, parsley, bread crumbs, onion, eggs, 1/2 cup parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl very gently. Do not overmix. Put mixture into lightly greased 10-inch pie plate or 11" x 7" casserole dish. Shape crust so that it's about 1" thick. Tomato Basil Sauce: In large pot, cook garlic and red pepper flakes in oil on low heat for 4 minutes only. Add tomatoes, paste, water, 1 1/2 teaspoons salt, 1 teaspoon black pepper, sugar and basil leaves. Bring to boil. Reduce to low heat. Add chunk of Romano cheese and cook for 1 1/2 hours. Filling: Preheat oven to 350 degrees Fahrenheit. Mix the filling (3 cups cooked pasta, 1/2 pound mozzarella, 1/2 pound provolone, 1/2 cup parmesan cheese and 2 cups tomato basil sauce) in a bowl. Scoop into meat crust. Bake for 1 1/2 hours. Let cool for at least 15 minutes. Top each slice with tomato basil sauce and sprinkle with Parmesan cheese.
Preheat oven to 350°F (175°C). In a large skillet over medium heat, saute the ground beef for 5 minutes, add the onion, garlic and jalapeno saute for 5 more minutes. Drain. Mix in olives, green chilies, tomatoes, taco sauce and refried beans and stir thoroughly, reduce heat to low and simmer for 15 to 20 minutes. In a 4 quart casserole dish, spread a thin layer of meat mixture on the bottom, cover with a layer of tortillas or crumbled chips, add another layer of meat mixture, then a layer of cheese. Repeat tortilla, meat and cheese layers. Bake for 25 to 30 minutes or until cheese is melted. Remove from oven, let sit for 5 minutes. Serve with garnish.
Saute onion, celery, and butter until onion is soft, not brown. Mix all ingredients together. Pour into 2 1/2 quart baking dish. Bake at 350 for 60-90 minutes or until brown on top and middle it cooked through.