HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onions, carrot and celery in oil until browned, about 8 minutes. Stir in mushrooms, garlic and herbs. Saute 3 minutes. Stir in stocks, water and barley. Heat to boiling. Reduce heat and simmer, covered, until barley is tender, 45-60 minutes. Season to taste with salt and pepper. Stir in parsley.
In a large skillet over medium-high heat, melt the butter. Add chicken pieces skin side down and brown well. Using tongs, turn chicken pieces to brown on all sides. Transfer chicken pieces to a large baking dish. Set aside. Preheat oven to 350°F To drippings that remain in skillet, add onions,.carrots and garlic. Saute over medium-high heat until onions and carrots are lightly browned. Add brandy to skillet. Holding skillet with a pot holder, carefully but quickly ignite the brandy. Shake skillet gently until the flames subside. Add wine, parsley, bay leaf, salt, pepper, thyme and ground cloves. Increase heat to high and bring the carrot mixture to boiling, stirring frequently. Remove skillet from heat. Using a large spoon, transfer the carrot mixture to the chicken in the baking dish. Cover baking dish with lid or aluminum foil. Place on center rack of oven and bake 30 minutes. Uncover dish and distribute sugar snap peas evenly over the chicken and carrot mixture. Cover baking dish and bake 30 minutes longer or until juices run clear when chicken is pierced with a fork and vegetables are tender. Remove bay leaf. Transfer to a decorative serving platter. RED WINE VARIATION: To make a more classic version of this chicken dish,. substitute a hearty red wine, such as Burgundy, Beaujolais or Chianti,. for the white wine. Add 1/21b tiny white mushrooms to the skillet when. the carrots are added and stir 1/2 tablespoon tomato paste into the. carrot mixture just before the chicken goes into the oven.
Preheat oven to 375. Take 1 lb hamburger and mix it by hand with 1 pkg Lipton Onion soup mix and set aside. Chop red potatoes and onion and mix together with desired amount of baby carrots and toss with Olive oil and salt and pepper then set aside. Pull out a sheet of Tin foil and Pam spray it. Layer it with the hamburger then salt and pepper the hamburger before adding the Potato, carrot, onion mixture. Salt and pepper again before folding up. Place foil packets on cookie sheep and place on lowest shelf in oven. Bake 25 minutes and turn over and bake another 25 minutes. Take out and check for doneness. If vegetables or hamburger are not done place back into oven and bake longer till done.
Preheat the oven to 375 degrees. Spray a 10-inch pan with nonstick spray, then lightly dust it with flour. Combine the flour, granulated sugar, pumpkin pie spice, baking powder, and salt in a large bowl. Combine the eggs, oil, milk, pumpkin puree, and vanilla in another bowl. Add the egg mixture to the flour mixture; stir just until blended. Pour the batter in the pan. Bake until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool in the pan on a rack 15 minutes; remove from the pan and cool on the rack 30 minutes. Combine the confectioners' sugar and lemon juice in a bowl. Drizzle over the warm cake.
Saute the onion and garlic in the olive oil until softened. Place all ingredients in crock pot, and cook on low for 8-10 hours or until stew meat is fall apart tender. If you like, you can serve it with diced onions, cheese, or sour cream.
Bring the stock, scallion, and lemon juice to a boil over high heat. Add the remaining ingredients and return to the boil, stirring occasionally.
Heat oil in a lg. pan over med-high heat. Add garlic, and saute 30 secs. Add shrimp and spinach, and saute until almost cooked through, about 2 minutes Add artichokes, Feta, tomatoes, olives, lemon juice, and oregano, and saute until shrimp are cooked through, about 3 minutes Season with salt and pepper. Meanwhile, cook pasta in lg. pot of boiling salted water, until just tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to a lg. bowl. Add shrimp mixture to pasta just before serving, and toss to coat. Add more lemon juice, to taste. Add salt and pepper, if needed, and plate onto a pretty serving dish. Chop parsley, and sprinkle over dish. Garnish with a few sprigs of parsley on top, and serve.
Preheat oven to 350 degrees Fahrenheit. Mix lentils, onion, oats, and cheese in a large bowl and mix well. Add the beaten egg and mix well. Add about 1/2 c of sauce, garlic, basil, salt, and pepper. Add remaining sauce so long as the mixture will not be too sloppy. Spray a loaf pan with cooking spray and pour/scrape the lentil mixture into it. Even out the top surface with a spatula or fork. Bake uncovered 30-40 minutes or until top is golden and crispy. Let cool at least 5 minutes. Turn out onto serving platter and garnish with parsley, if desired. Variations: Add chopped celery, different sauces, different cheeses (or no cheese!) or try more traditional poultry spices instead of the Italian ones. Serve with all the 'fixins: mushroom gravy, mashed potatoes, squash, and salad.
Place filling ingredients in a large saucepot. Allow to reach boiling point. Reduce heat and let simmer 5 minutes, mixing often. Remove from heat and let cool completely. May be done earlier in the day or day before. Dough: In a large bowl work the flour and the butter (or margarine) as you would for pie crust. Add the sugar, salt, baking powder, baking soda and mix well. Add vanilla, eggs and milk, adding a little at a time until dough comes together. Depending on the flour you may have to add a little more. Dough should be pliable enough to be able to roll out on a floured surface. Divide into 2 pieces. Take one piece and roll out dusting with sufficient flour to prevent sticking. Using a 12x17 cookie sheet with sides, place dough into ungreased pan allowing the sides to come up the sides. Don't cut off excess dough. Pour in filling and even out making sure the corners are evenly filled inches (Filling recipe follows). Again, flour surface and roll out other piece of dough and place on top. Press dough around the edges to seal in pineapple filling. Then cut around to remove excess dough. Brush top with well beaten egg. Bake 350 deg. for 45 minutes. Let cool. Cut into desired squares. May be dusted with confectioners sugar.
Place the chunks of roast in a plastic bowl, sprinkle 2 tsp salt over beef, then pour the vinegar into the bowl. Stir the meat to get everything mixed together and cover. Chill in the refridgerator for no more than 2 hours but at least 20 minutes. In a small sauce pan, add chiles, cover with water and boil for 15 minutes or until soft. In a saute pan, heat the oil on medium high. Add the onions, garlic cloves, bay leaves, avocado leaves, and oregano. Sprinkle the remaining salt over the onions. Saute the onion and spice mixture for 5 minutes or until the onions are soft. Once the chiles are soft, add them into a blender along with the onion and spice mixture and the beef bouillon cube. Add enough water to cover. Blend on high for 10 minutes. Pour the blended chile into a large stock pot or crockpot (preferred). Take the beef out of the vinager and add the meat to the chile. Discard the vinegar. Stir the meat and chile together. Cook on the stove on medium low for 4 hours or in a crock pot all day on high. Serve the barbacoa with fresh tortillas and white rice.
Heat oil in a large non stick frying pan. Add potatoes and saute over medium heat until golden brown, about 10 minutes. Add garlic cloves, cover, reduce heat to low, stirring occasionally until potatoes are tender, about 15-20 minutes. Remove garlic, peel, place in a small bowl and crush. Stir in lemon juice, add to potatoes, season with salt and pepper and cook until heated through. Spoon into a serving dish and top with chives and parsley.
Combine all ingredients up to and including the worcestershire sauce. Put beef into ziploc bag with above mixture and marinate for at least 1 hour, but as long as you want. Heat 1 tablespoon regular olive oil in skillet over medium heat. Add marinated meat and cook to heat (if using pre-cooked beef) or for 3 to 5 minutes for raw meat or until meat is cooked to desired tenderness. In separate skillet, heat jalepeno oil over medium high heat. Add peppers and onions and saute to desired tenderness. Use as filling in flour tortillas. Add other topping as desired, such as cheese, guacamole, salsa. Spiced rice of some sort is another delicious addition (jambalaya mix is fabulous).
Gently peel husks back to within 2 inches of the base. Remove silk and smooth husks back into place, completely covering kernels. Fill a sink with ice water and soak corn for 30 minutes. Drain and shake off excess water. The cold water stop the sugars in the corn from turning to starch. Preheat grill. Generously oil the grill to prevent sticking. Grill directly over medium to medium-hot coals 5 inches from the heat, turning occasionally, until tender-- 15 minutes. Open carefully and brush on melted butter and season with salt or Check out my herbed butter.
Zest and juice the lime. Peel and grate ginger. Chop spring onions. Deseed and chop red chili. DIPPING SAUCE: Mix juice of lime, thai fish sauce, sweet chili sauce, and soy sauce. This is the dipping sauce for fish cakes. FISH CAKES: Whiz fish and coconut in a processor. Place this mixture into a bowl. Mix the lime zest, chopped onion, lemongrass, ginger, coriander, chili, salt and pepper into the fish mixture. With damp hands make 16 small cakes or 8 large cakes. Coat both sides in the flour. Heat the oil until very hot; fry on each side for 1 minute. Enjoy your fish cakes and sauce.
In a 10" nonstick skillet, melt butter & crushed red pepper flakes(if using) over medium high heat and cook onions; uncovered stirring occasionally, 15 minutes or until onions are golden. (if desired add a bit of brn sugar & it will help the onions caramelize). Remove onions from skillet and keep warm. Sprinkle with garlic powder. In same skillet melt 1 tablespoon butter over medium-high heat and cook chicken 4 minutes or until chicken is throughly cooked, turning once. In same skillet, melt remaining butter over medium heat and brown mushrooms for about 6 minutes, till all water is absorbed. To serve, arrange chicken on 1/2 bread, then top with hot onions, mushrooms, cheese and bacon. Bake at 375°F for 5 minutes or until cheese is melted. Top with remaining bread. To serve, cut in half. Sprinkle with thyme and, if desired, salt and ground black pepper, to taste.
Cut bacon into small pieces and saute in a skillet or wok. Add onion and cabbage. Mix in seasonings and simmer about 10-12 minutes.
Beat together eggs, sugar, vanilla and oil in large bowl. Add zucchini. Combine flour, baking powder, baking soda, salt, raisins and nuts, then add to zucchini mixture. Add pineapple and mix well. Pour into greased and floured 9 x 5 inch laof pan. Bake at 350 degrees for 55-60 minutes . Makes one loaf. Freezes well.
Spray 12 cup tube pan or fluted bundt cake pan, (do not use 10 cup it is not large enough), with cooking spray. In small sauce pan or microwave, heat all ingredients except roll dough, until butter is melted. Place half of the frozen dough balls in pan. Generously brush butter mixture over dough in pan, (I didn't have a brush so I drizzled the mixture with a spoon). Layer the remaining dough balls in pan. Brush with remaining butter mixture. Spray again with cooking spray and cover with plastic wrap and stand in warm place for about 4 hours or until double in size. Heat oven to 350°F Bake 22 to 27 minutes or until bread sounds hollow when tapped and top is deep golden brown. Cool 5 minutes; turn upside down onto serving plate. Enjoy!
1. Preheat oven to 160°C Grease an 8cm deep, 22cm (base) square cake pan. Line with baking paper, allowing a 2cm overhang at 2 opposite ends. Using electric mixer, cream butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Transfer mixture to a larger bowl. Using a large metal spoon, fold flour and milk alternately into butter mixture until just combined. Spread half the batter into prepared pan. Arrange half the apple over top. Dollop half the custard over apple. Sprinkle with coconut. Gently spoon over remaining batter to cover filling. Top with remaining apple and custard. Swirl custard into batter using a skewer. Bake for 1 hour 20 minutes to 1 hour 30 minutes or until a skewer inserted into centre comes out clean. Cool completely in pan. Lift from pan and serve.
Combine all ingredients except for the baguette slices, until well blended. Spread cheese mixture evenly on one side of each baguette slice. Place slices, cheese side up, on a grill topper (a nonstick flat grate that has many holes). Grill, with lid down, over low heat on barbeque for 3 to 5 minutes, or until bread is is lightly toasted and cheese is melted. These can also be baked in the oven at 350F or broiled, until lightly browned.
Cut a 4 to 5 inch long slit to make a pocket in each chop. In pan over medium heat, combine pineapple, water, celery, onion, butter brown sugar soy sauce vinegar and onion powder. Heat to boing, stirring occasionally. Add stuffing mix toss lightly to coat. Spoon mixture into pork chop pockets. Arrange chops, stuffing side up in an oblong baking dish. Cover with foil bake at 350 degrees for 20 minutes. Uncover and bake an additional 25 minutes or until stuffing is golden brown and chops are no longer pink.
Remove Italian Sausage from caseing. In an electric skillet or on top of the stove, brown very slowly the Italian sausage, the objective here is to brown it slow enough to allow the fat to run off into the skillet,add salt, pepper and press garlic, to the Italian Sausage once is has cooked. While Sausage is cooking chop tops of green onions and set aside. Mix water and flour together, make sure it is not lumpy and set aside. Add shelled and deveined shrimp to sausage , allow to cook for 3 minutes. Add Heavy Cream to Shrimp and Sausage, enough to cover over about an inch and a half, increase heat slightly, add water and flour mixture to thicken. Simmer to desired thickness. (Do not over cook shrimp). Sauce should be the consistancy of alfredo sauce and light pink in color (from the sausage fat). Serve over fresh Angel Hair Pasta tossed with Extra Virgin Olive Oil. Add fresh chopped green onion tops, Rosemary, Fresh Fancy Grated Parmesean and Ramano Cheese -- enjoy.
Bring syrup to a boil and pour into a generously buttered 8x8x2 baking dish. Let stand in a warm place, With a large spoon beat butter, sugar and egg together until creamy. Mix remaining dry ingredients and add with the milk to the creamed mixture, stirring until well blended. Place as four large balls into hot syrup, then stretch dough with two forks. until all are joined together. This is easy because the dough gets soft when it comes in contact with the hot syrup. If using nutmeats, add them to the hot syrup. Bake at 350 degrees for 30 minutes. Tastes great with ice cream or whipping cream, served warm.
Season flour with salt and pepper. Spread mustard on chops and dredge in flour. Heat a skillet on med high, and melt butter. Brown chops in butter on both sides for 2 minutes. Add onion and broth and cover, simmer 10 minutes.
Combine crab meat and celery in a bowl. Mix Miracle Whip, onion and salt and pepper together. Pour over crab meat. Toss together and refrigerate for about 2 hours before serving.
Season both sides of each orange roughy fillet with salt and pepper. Whisk the egg and milk together in a shallow bowl. If almonds are already slivered, then they are ready to use. If not, then place in a food processor for 5 seconds to break them up. Pulse as needed. Alternately, place the almonds in a plastic bag and break up with a heavy metal can or meat mallet. Mix the almonds with the flour in a second shallow bowl. Melt the coconut oil in a pan on medium heat and roll around to coat. Vegetable oil can also be used. NOTE: for the next 2 steps, it's best to use one hand for the milk-egg bowl and the other for the almonds-flour bowl. Dredge the orange roughy fillets one at a time through the milk-egg mixture, holding them up to allow the excess liquids to drip off. Place the fillet in the almond-flour mixture. Using your dry hand, make sure the fillet is coated in flour and almonds. Press almonds into the fillet on both sides. Place one fillet at a time in time in the pan (unless you have a large enough pan to comfortably fit more than one). Cook fillet for 3 minutes on each side. Repeat steps 7-9 for remaining fillets.
Thaw pastry sheets for 30 minutes. Preheat oven to 375 F. Beat together the cream cheese, 1/4 cup sugar, vanilla and egg yolk until well mixed. Set aside. Working with one sheet at a time, unfold thawed pastry on a lightly floured surface, creating 3 sections. Do not separate sections. Roll lightly to flatten. Using the tip of a sharp knife, make 10 parallel cuts in each of the two outer sections, cutting just to the fold line in the pastry. Spread 1/2 of the cream cheese mixture down the center section of the pastry. Arrange a layer of apple slices over the cream cheese. Sprinkle 1/2 of the nuts over the apple slices, and dust lightly with cinnamon. Starting at one end, fold pastry strips over the filling at an angle, alternating sides to create a"braided" appearance. Brush top with reserved egg white, and sprinkle with granulated sugar. Repeat above steps with remaining ingredients. Using 2 long spatulas, transfer pastries to a large, ungreased baking sheet. Bake 30 to 35 minutes, or until golden brown. Slice to serve.
Saute onions in butter; prepare rice. Combine Velveeta cheese with cream of mushroom soup and warm over low heat until cheese melts. Combine all ingredients in 8x8 casserole dish. Bake at 350°F for 35-40 minutes.
In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, combine the milk, butter, syrup, sour cream, egg and vanilla. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. For topping, combine the flour, sugar, nuts and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake at 400 F for 16-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
In a 6 to 8 quart pot of Dutch oven, heat oil over medium-high heat. Saute onions, garlic and carrots until soft, about 10 minutes. Add sausage, lentils, broth, sage, thyme, pepper and salt. Bring to a boil. Reduce heat and simmer, covered, until lentils are barely tender, about 20 minutes. Stir in kale or spinach. Bring to a boil, cover, and simmer for 10 minutes or until lentils are tender. Ladle soup into soup bowls.
Place veal in a casserole, cover with cold water, add lemon juice and bring to a boil (since you boil the meat, I strongly suggest only first quality veal such as milk fed veal). Remove foam on top of water. When liquid becomes clear, add onion, carrots, garlic, celery, bay leaves and tyme. Cook at low temperature for 1 1/2 hour, or until the meat is tender. Remove meat from water, KEEP (3 1/2 cups) of cooking liquids. Melt butter in casserole and add flour, cook for 1 minute at low temperature, stirring occasionnaly. Add reserved liquids and mix well. Add 3 tablespoons of heavy cream, mix well. Add salt and pepper to taste. Add tarragon. Cook sauce for 8 to 10 minutes at low temperature. Put back meat in sauce. Simmer for 5 to 6 minutes at low temperature. Remove casserole from heat. Beat egg yolk with 1 tablespoon of cream, add to sauce, mix well. Serve with your choice of green vegetables, white rice, egg noodles or whipped potatoes.
Melt 2 tablespoons of butter in skillet over med heat. Add corn and cook until kernels separate (2 minutes). Add remainder of ingredients, including the 3 tablespoons butter, and simmer covered for 15-20 minutes.
Combine the first 5 ingredients in a saucepan. Cook until veggies are tender. Don't drain. Remove from the heat. Incorporate the next 8 ingredients. Pour everything in a large bowl. Reduce in puree in a blender or food processor, in 3 or 4 times. Put back in the saucepan. Add sherry wine. Reheat the soup.
Heat butter in large saucepan; cook onion and garlic, stirring, until onion softens. Add flour; cook, stirring, until mixture bubbles. Add mushrooms; cook, stirring, until mushrooms are just tender. Add tomato paste and wine to mushroom mixture; bring to a boil. Reduce heat, simmer, uncovered, until liquid is reduced by half. Add the water and stock, return to a boil. Reduce heat; simmer, uncovered, 30 minutes. Stir in thyme.
Heat oil to 350. In large bowl, add baking mix, salt, pepper, garlic powder and beer. Using whisk, mix well. Season shrimp with seafood seasoning. Dip shrimp into batter, then add shrimp to hot oil. Fry shrimp for 4 minutes. Remove shrimp to paper towels, to drain. Enjoy!
Using an electric mixer on medium speed, blend the butter and powdered sugar; cream well. Add the egg and blend well. Reduce mixer speed to low; add the flour and salt and mix well. Wrap dough in plastic wrap and chill until firm, at least 1 hour. Heat oven to 350*F. Place the pistachios in a small bowl. Shape dough into 1/2" balls; roll each in the pistachios and place 1" apart on ungreased cookie sheets. Flatten each cookie with the bottom of a glass that has been dipped in granulated sugar. Bake 7-8 minutes or until edges are lightly browned; transfer cookies to wire racks and cool completely. Meanwhile, make the filling: blend the powdered sugar, butter, vanilla, and enough half-and-half to achieve desired spreading consistency. Stir in the pistachios and a few drops of green food coloring, if desired. Spread the bottoms of half the cookies with a scant teaspoons filling; top with remaining cookies, bottom side down.
Season chicken pieces with salt and pepper; set aside. Pour oil into 6-quart saucepan or Dutch oven or until 1-inch deep. Heat oil to 350°F over medium heat. Meanwhile, place flour, garlic powder, onion powder, paprika and red pepper in 1-gallon resealable plastic bag. Shake to combine ingredients; pour half of flour mixture into second resealable bag; set aside. Whisk milk and egg together in shallow bowl; set aside. Add dark meat chicken into first bag of seasoned flour. Shake to coat well; remove chicken shaking off excess flour. Dip pieces into milk mixture and transfer to second bag of flour and shake well to coat. Place coated chicken, skin side down, into preheated oil. Cook 10-12 minutes total, or until internal temperature reaches 180°F, turning occasionally to prevent excess browning. Drain on paper towels and keep warm. Make sure oil returns to 350°F and repeat steps with remaining white meat pieces. Cook until breast reaches 170°F. Discard all unused flour and milk mixtures.
Mix ingredients. Chill if desired and serve. Makes 4 2 tablespoon servings.
Combine sugar and boiling water, stirring until sugar dissolves. Add lemon rind, juice, and cold water. Stir well, chill, and serve over ice. Garnish if desired.
Prepare the endive by cutting off the end, and making a V incision. The leaves should come apart easily. Edive is very sensitive to light so keep it in a paper bag until ready for use. Crumble the blue cheese and mix with chutney. Do a taste test as some folks might like it more tart or sweet. Top with chopped walnuts.
Marinade -- In a large baggie add all the ingredients, close and shake well. Add the pork tenderloins and let marinade. Grill -- Let set at room temp 20-30 minutes to take the chill off and then grill. After grilling cover and rest 5-10 minutes. Slice and enjoy.
Dissolve coffee powder in the 1/2 cup hot water. Whisk egg yolks and sugar in a large bowl to blend. Bring milk to a low boil in saucepot on stove. Gradually whisk in milk into the yolks mixture, to temper. Return to saucepot and whisk in the dissolved coffee mixture. Stir over medium heat until custard thickens slightly and leaves path or a ribbon mark against the back of a spoon. This should take about 8 minutes. Remove from heat and refrigerate until cold, or over night covered. Process in ice cream maker according to manufacturers direcions. Transfer to a covered container and place in the freezer.