HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. Grease a 11x7 inch baking dish. Place potatoes in large saucepan. Cover with water and bring to a boil. Cook over medium-high heat for 3 to 4 minutes then drain. Set aside. Heat butter in same saucepan over medium heat. Add onion, stirring occasionally for 1 to 2 minutes or until onion is tender. Stir in flour, salt and pepper. Gradually stir in evaporated milk and water. Cook, stirring constantly, until mixture comes to a boil. Remove from heat. Arrange potatoes in prepared baking dish; pour milk mixture over potatoes. Sprinkle with cheese. Bake for 25 to 30 minutes or until potatoes are tender and cheese is light golden brown.
Blanch cabbage (s) for approximately 10 minutes. When cool enough to handle, separate into leaves. Combine meat, salt, pepper, rice, shredded cabbage, shredded potato, eggs, onions, bell pepper, garlic and parsley and small can of tomato sauce. Mix well. Place equal portions of meat mixture in center of each cabbage leaf, fold ends over, roll up and fasten with toothpicks. Add one tablespoon oil each to two large skillets and place cabbage rolls sided by side in skillets. To the two small cans of tomato sauce add the brown sugar and lemon juice and pour over cabbage rolls. Cover skillets and simmer for 30 minutes, basting occasionally. Uncover and continue cooking 30 minutes more, basting occasionally. Sauce will thicken and become a wonderful sauce that adheres to cabbage rolls. Dash of Louisiana hot sauce can be added to top of cabbage rolls for those that enjoy it.
Let you steak marinate in Zesty Iyalian Dressing a few hours before you cook it for a litte more zip.
Heat oil in a frying pan over medium heat. Saute shallots & garlic, without browning, until softened. Pour in the wine and simmer until reduced by half, stirring, to deglaze the pan. Add cream and simmer until mixture has reduced by one-third. Add spinach, Gorgonzola & lemon juice. Season to taste with salt & freshly ground black pepper. Cook pasta in a large saucepan of boiling salted water until al dente. Drain pasta and fold through sauce, adding a little of the pasta water if sauce is too thick. Serve pasta topped with Parmesan, pine nuts and freshly ground black pepper.
Rinse/wash the squash before preparing. Cut off both ends of each squash. Slice the squashes into 1/4 inch chip shapes. Slice the larger chips into half moon shapes. Spray a pan suitable to stir fry all of the squash in with cooking oil. Put all of the squash in the pan and spray some more oil across the squash. Sprinkle the salt, black pepper, garlic powder, and paprika evenly across the squash. Add 2 tablespoons of water to the pan and toss everything together in the pan. Heat the pan to medium. When it starts to sizzle begin stirring occasionally so as not to burn the squash and cook evenly. When the water evaporates, add the remaining 2 tablespoons of water. Keep tossing occasionally until the squash is half transparent and reasonably soft. (This takes about 15-20 minutes.). When the squash is to it's suitable consistancy, remove it from the heat and serve. Enjoy!
Trim and cut meat into 2 cm (3/4 inch) cubes. Heat 1/2 the olive oil in a heavy pan and brown meat quickly on each side. Transfer to a plate. Add remaining olive oil, onion, garlic and sweet pepper. Fry gently until onion is transparent. Add tomato and water. Stir well, and add bahrat or allspice, salt and pepper to taste and most of the parsley. Return lamb to pan, cover and simmer gently for 1 1/2 hours or until lamb is tender and sauce is thickened. Very good on a bed of Turkish Wedding Pilaf (Dugun Pilav). Sprinkle hot meat with reserved chopped parsly before serving.
Combine all ingredients, except Brie, in a medium saucepan. Bring to a boil, at medium heat, and boil for 1 minute, stirring constantly to avoid sticking or burning. Remove from heat, discard the cinnamon stick and chill in a covered container until flavors are well blended and mixture is cold. Preheat oven to 350 degrees. Bake Brie on an ungreased cookie sheet for 10 to 12 minutes, or until soft. Place on a serving plate and top with the cold blueberry chutney. Serve with crackers.
Wash the rice and cook with a couple pinches of salt. Fresh mango can be tricky to cut up because of the large pit in the center. Peel the fruit and cut away bite-size portions. Put the mango in a bowl with the snow peas. Cut the broccoli into bite-size pieces and set aside on it's own. Slice the chicken to the size of 3 quarter dollars put together, or cut to your preference. Partially freeze the meat to make the meat easier to cut small. Put the chicken in a small bowl. Add the cornstarch, garlic powder, salt, white pepper, MSG and 2 teaspoons of water. Mix by hand to coat the meat. This step keeps the meat juicy while it cooks in hot oil. In another small bowl, mix the Tabasco, sugar, and ketchup. 3/4 fill a small pot of water and boil. Add the broccoli and cook for 3-4 minutes, until it becomes bright green. If you cook too long it will become translucent and limp. lightly season. Heat the vegetable oil in your wok at 80% heat. Add the chicken and cook until white. Drain off the oil and set meat aside. Return the wok to the heat the remaining oil. Add the mango and snow peas. Cook for 1 minute while flipping and then add the chicken and sauce. Cook for 2 minutes more while stirring. Serve the dish with a pilaf of rice and arrange the broccoli on the side of the plate.
Soak gelatin in cold water. Heat sugar, syrup and water to a boil. Add soaked gelatin and stir until dissolved. Use hot. Brush on coffee cakes as they come from the oven.
Combine all coating ingredients (except butter. Dip chicken into melted butter. Coat chicken with crumb mixture. Reserve remaining crumbs. Put chicken in 9 X 13 pans. Put onions on top of chicken and around pan. Sprinkle remaining crumb mixture over onions. Drizzle w/remaining butter. Bake at 350 for 30 minutes or until chicken is cooked thoroughly. To make sauce: Melt butter in pan. Stir in flour (stir for a little bit). add sour cream, green onion and pepper and stir for one or two more minutes. If sauce is too thick, add a little milk. Pour over cooked chicken and save some for mashed potatos! Enjoy!
melt 3 tbsp butter in large skillet, add shallots, garlic, 3 tsp thyme, and saute add mushrooms, saute 8 minutes until softened. add remaining butter, orzo, broth, nutmeg, salt and pepper to taste, heat to boil lower to simmer, cover and cook 15 minutes until liquid is absorbed. stir in remaining thyme.
CUPCAKES:. Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers. In a small bowl, combine the flours. Set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20-25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. ICING:. Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.
Beat pumpkin and eggs in a large saucepan. Combine cornstarch, brown sugar, cinnamon, ginger, nutmeg, and cardamom in a medium bowl and stir into the pumpkin mixture. Add milk and juice. Cook over medium heat, whisking continuously, until pudding is very thick. Reduce heat and whisk pudding a few seconds to remove any lumps. Divide among 8 dessert bowls. Cover with plastic wrap and refrigerate about 2 hours.
Cut out an 8cm (3") circle from each slice of bread and lightly spread with butter. Divide the dried fruit between 8 bread discs and sandwich with the remaining discs, buttered sides together. Press together well. Beat the eggs, cream, milk and vanilla together in a shallow bowl. Clarify the rest of the butter, by melting and pouring off the buttery liquid into a large non-stick frying pan, leaving the white solids behind. Put the frying pan over a medium heat. Dip the fruit 'sandwiches' into the egg mixture until well-soaked and evenly coated. Fry the sandwiches for 2 minutes on each side until golden. Drain on kitchen paper, then dip in the caster sugar and sprinkle with cinnamon. Serve immediately.
Heat oven to 425°F Cut each potato crosswise into about 4-inch chunks, then cut lengthwise into 1/2x1/2-inch strips. In large resealable food-storage plastic bag, mix Cajun seasoning and cumin. Add potatoes; toss until evenly coated. In ungreased 15x10x1-inch pan, arrange potatoes in single layer. Bake 30 minutes, turning once, until potatoes are lightly browned and tender. Meanwhile, in small bowl, mix all sauce ingredients. Serve sauce with fries.
Brown ground beef. Drain fat. Add all other ingredients; mix well. Simmer for one hour uncovered medium low heat. Enjoy!
Melt butter in an 8 x 8 pan or a 9 inch pie dish. You can do this in the oven at a low temperature, or by placing a metal pie pan on an electric stove burner. Make sure the butter doesn't start to bubble. While the butter is melting, sift together stevia, flour, baking powder, and spices. Mix together agave nectar, vanilla, and milk in a separate bowl, then add it to the dry mix. Whisk the batter until smooth, adding the water as necessary to ensure that it has a thick, but pourable consistency. Pour the batter over the melted butter--Do Not Stir. Heat oven to 400 degrees Fahrenheit. Meanwhile, scatter chopped pineapple over batter in pan. Bake for 20-30 minutes, or until edges of cake are a dark brown, and the center is dry on top, but not entirely firm. Remove from heat and allow to cool. When cool, cut into squares or wedges, depending on type of pan, and serve with dollops of whipped cream. Feel free to experiment with other kinds of fruit!
Preheat oven to 180C/350F/gas 4. Grease a 30 x 25cm (12in x 9in)baking tin. Melt the honey with the butter. Pour this over the rolled oats, almonds and sunflower seeds, sesame seeds and dates. Mix well and spoon into the baking tin. Bake for 2- 25 minutes until golden brown.
In a large pot of boiling, salted water, cook the carrots and rutabagas for 30 minutes or until tender. Drain and mash by hand or in a food processor until coarse. Blend in butter, a pinch of sugar and salt and pepper to taste. Serve warm.
Preheat oven to 400 degrees. Mix all ingredients together until all dry ingredients are moist. Coat 4 QT casserole dish (or 2, 2QT dishes) with cooking spray -- and pour in mixture. Bake until golden brown on top. Baking time is approximately an hour. The middle should be moist between a pudding and bread pudding texture. Enjoy!
In large saucepan cook onions in butter over medium-low heat 15 to 20 minutes or until tender and golden brown, stirring occasionally. Add beef and broth. Bring to a boil. Reduce heat, cover and simmer 10 minutes. In a small bowl, combine flour, mustard and sugar, stir in wine and browning sauce until smooth. Stir into the soup. Bring the soup to a boil and cook and stir for 1-2 minutes or until slightly thickened.
Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine. After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.
Combine broth, water, onion, mustard, thyme, salt, pepper, garlic and mushrooms in a skillet. Bring to a boil. Cover, reduce heat and simmer for 5 minutes (do not be alarmed by curdling of liquid). Arrange chicken in a single layer in the skillet, cover, and simmer for 15 minutes (do not boil). Remove chicken from skillet, cut into smaller pieces, and keep warm. Bring liquid left in skillet to a boil and cook, uncovered, for 15 minutes or until reduced to 1/2 cup. Remove from heat and let cool slightly. Stir in sour cream. Return chicken and juices to skillet, turning chicken to coat. Serve with noodles.
Arrange slices of bread on a foil lined baking tray. Mix remaining ingredients together. Spread mixture liberally over each piece of bread. Bake in a moderate oven, 180 C, for 10-15 mins or until crisp & golden.
Preheat oven to 400°F. Coat 18 muffin cups with nonstick cooking spray. Combine first 8 ingredients in a large bowl. Combine remaining ingredients and stir well with a whisk. Add to flour mixture and stir just until moist. Spoon batter into 18 muffin cups. Bake 18 minutes or until done. Remove from pan immediately and cool on wire rack.
Chop onions and saute in butter in pan or electric fry pan. Add cabbage, cover, and cook till soft (about 10 mins). Sprinkle with pepper. Slice kielbasa into 1/8 inch thick slices. Add to casserole. Cover and cook another 10 minutes or till kielbasa is cooked. Meanwhile, cook pierogies either by boiling or microwave. (follow package directions) Drain. Add pierogies to casserole and stir. Cook an additional 5 minutes.
Mix water, 2 cubes butter and 4 T cocoa in a saucepan. Bring to a boil and remove from heat. Set aside. Mix flour, sugar, eggs, sour milk, baking soda, and vanilla together. Add ingredients from saucepan. Mix well. Pour into 9x13 pan. Bake at 350 degrees for 30 minutes. Let cool. In a saucepan, mix 1/2 cup butter, 3 Tablespoons milk, and 2 Tablespoons cocoa. Bring to boil. Remove from heat. Add powdered sugar to desired thickness.(It will still be a little liquidy but will set more as it cools).
Dredge turkey strips in flour. Saute in oil and butter about 4 minutes, turning often, and adding a little broth if necessary. Add broth and next 5 ingredients. Simmer 8 to 10 minutes, stirring occasionally. Serve over linguine.
Let the oil heat in a large skillet. Add the onion and garlic; saute for 5 minutes or until the onion is softened. Add in the carrot; saute for 2 mintues. ADd the jalapeno pepper, corn, cumin, coriander, and cilantro; stir to combine. Cover and cook for 3-4 minutes; stir often. Add salt and pepper to taste; remove skillet from heat. Add in the cheese; stir. Cover and let stand for a minute or two, until the cheese is partly melted. Spread 1/8 of the filling onto the lower half of each tortilla--leave 1/2 inch border from the edge. Fold the plain half of the tortilla over the filling. Place the quesadilla in a heated, lightly oiled skillet and cook 2-3 minutes on each side or until the cheese is melted and filling is heated. Cut into wedges and serve.
Preheat oven to 350°F. Crush crackers finely but not to dust. use food processor or your hands. Add sugar, then knead in butter until crumbs hold together like dough. Press into 8" pie pan. Chill 15 minutes, then bake 18 minute or until crust colors a little. While crust is cooling (it doesn't need to be cold), beat egg yolks into milk, then beat in citrus juice until completely combined. Pour into shell and bake 16 minutes until filling has set. Chill completely before slicing. Serve with fresh whipped cream and a sprinkling of sea salt.
Cook the rice. Prepare the Brown Honey sauce by mixing the honey, soy sauce, and oyster sauce in a small sauce pan. Bring to a boil and simmer for about 5 minutes. Set aside. Note: This is best prepared ahead of time to fuse in the flavors. The leftover sauce will be used as a dipping steak for the steak. Combine the cracked black pepper and the garlic powder in a small bowl. Spread this mixture on both sides of each steak and press to stick. Heat 2 T butter on a wok or large frying pan. Add the steak. After a minute, add 2 T of the Brown Honey Sauce. Remove from pan. Add garlic and onions to the leftover drippings in the pan. Add the cooked rice. Mix well to coat the rice grains. Add 1 T Brown Honey Sauce. Add corn. Add butter. Continue to mix and stir until the rice is heated through. Garnish with chopped green onions. Serve steak and rice on a sizzling plate if available . Use the leftover Brown Honey Sauce as a dipping sauce for the steak. Note: Sukiyaki cut steak is steak cut thinly. I try to use rib-eye steaks for this recipe.
Mix all the ingredients for the salad in a large bowl. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined. Pour the vinaigrette over the salad and toss well.
Mix milk and pudding in bowl for 2 minutes. Divide into 3 equal portions. Color 1 portion red with about 15 drops of food coloring. Color 1 portion blue with about 15 drops of food coloring. Transfer each color to a zippered sandwich bag. Clip the corner of the blue and pipe it equally into the bottom of 5 (3 ounce) Dixie Cups. Lift and gently tap each cup on the counter to level up the pudding. Repeat the process with white and then red colors. Insert a popsicle stick in the middle of each cup and place in the freezer for 4-5 hours or until firm.
In a bowl, combine chopped chiles (including any seeds), coriander, turmeric, mustard seeds, ginger, pepper, and just enough coconut cream to make a thin paste. In a large skillet, melt ghee (or add vegetable oil), over medium high heat; add onions and garlic, and cook, stirring frequently, until onions are golden brown, about 5 to 8 minutes; add spice paste and stir until aromatic, about 2 minutes. Add meat and stock and bring to a boil, reduce heat to low, cover, and simmer until meat is tender, about 1 1/2 hours (if mixture gets too dry and meat tries to stick to the bottom, stir in additional water or stock). Uncover, stir in remaining coconut cream and lemon juice; season with salt. Simmer, stirring occasionally, until sauce reduces slightly; serve with pappadams.
Wash the rice and boil. Peel and slice the onion and fry it gently in the butter or oil in a saucepan, until soft (2 to 3 minutes). Wash and slice the mushrooms and pepper. Add them to the onion and fry gently, until soft (2 minutes). Add the peas, tomato soup, salt, pepper and garlic Gently stir in the drained tuna and cook for a few minutes, until hot. Drain and fork the rice. Spoon the rice onto a plate, press into a ring and pour the tuna sauce into the middle.
For Rice :. Mix all the ingredients , and leave to cook for 10 minutes . For Chicken :. Cut and remove the seeds from the dried red chilli , soak in boiling water for 5 minutes . Drain the water , and blend it with 1 cup of water ; get chilli paste . Chop the chicken into smaller pieces . Dice the onion , ginger and garlic . Saute the garlic and ginger in a pan , under low heat for 2 minutes . Add the chilli paste into the pan , and mix until fragrant ; around 3 minutes . Add the water in the pan and cook for 5 minutes , until it thickens . Add the chicken , and the salt , and cook for another 2 minutes . Lastly , serve .
Heat oven to 425 degrees. Beat cream cheese with electric mixer until fluffy. Beat in sugar. Reduce mixer speed & add eggs, one @ a time. Beat in yams, evaporated milk, & pumpkin pie spice. Pour filling into pie shells. Bake 30 to 35 minutes until edges puff, crust browns, & custard is set. Meanwhile, mix the pecans, brown sugar, & butter. Set aside. Remove pies from oven. Sprinkle with pecan mixture & return to oven 7 to 10 minutes longer, until topping is golden brown & crisp. Cool pies on rack completely. Garnish with whipped cream, if desired. NOTE: If mashed yams are unavailable, puree a drained 16-oz. can of whole yams in a food processor until smooth.
Preheat oven to 400 degrees F. Place the asparagus side by side. Lightly drizzle with oil and toss to coat. Sprinkle with salt and pepper, garlic powder and parmesan. Bake in oven for about 10 minutes or until cheese starts to brown. Enjoy any browned bits of parmesan left on the foil on top of your asparagus!
Prepare your grill and add steaks when almost every bit of coal is white. Flip steaks once after a couple minutes while the steaks are still soft to the touch. Remove steaks from grill when there is a little resistance when you push the middle of the steak. You should be able to press one quarter of an inch for a medium rare steak.
Heat the olive oil and garlic in the Dutch oven and add the chicken. Season with salt and pepper and brown on both sides. Then add the white cooking wine, lemon juice and onion. Stir together and cover, cook for about 15 minutes. Stir in the frozen peas. Prepare the potatoes or other side dish while the peas heat up with the chicken. Serve Dutch Oven Lemon Chicken with Peas, along with the side dish.
Combine sugar, pecans, orange zest. Separate each biscuit, (there shoud be 20 biscuts - so you will have 40 layers). Cut cream cheese into 20 pieces. Place one piece of cream cheese on each of 20 biscuit halves. Top with remaining biscuits halves and pinch the edges to seal them. Dip filled biscuits in melted butter. Dredge in the sugar mixture. I do have to make extra mixture sometimes. Stand each biscuit on it's edge in a lightly greased 12-cup bundt pan, spacing evenly, but together. Drizzle with remaining butter and sugar mixture. Bake at 350 degrees for 45 minutes, or until golden brown. Immediately invert onto a wire rack. Combine powdered sugar and orange juice, and drizzle over the danish. Serve immediately.
In bowl, whisk together eggs, milk, sugar, vanilla and nutmeg. Arrange bread on large rimmed baking sheet; pour egg mixture over top. Turn bread over, let soak until liquid is absorbed, 10 minutes. (make-ahead: cover with plastic wrap and refrigerate for up to 12 hours.) Spread butter in 13x9 inch glass baking dish; sprinkle evenly with brown sugar. Arrange apples in slightly overlapping rows on top; sprinkle with raspberries. Arrange bread on top. Bake in 375F oven until puffed and golden, about 35 minutes. Let stand for 5 minutes. Cut between bread slices to seperate. Using large lifter, invert along with apples and raspberries on each plate. Variation: Peach-Upside Down French Toast. Replace nutmeg with cinnamon. Replace apples with 2 cans (each 14 oz/398ml) sliced peaches, drained. Omit raspberries.
Mix sour cream, sauerkraut, garlic powder and onions. Put into a 9x13 inch greased pan; add layer of meat. Add all of the cheese; add cubed bread on top. Pour melted margarine over bread. Bake uncovered at 350 degrees for 35 to 45 minutes.