HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir together dry ingredients. Stir in beaten eggs until moist. Fold in zucchini. Melt oleo in skillet over medium heat. Use 2 Tablespoons mix for each round. Fry 2-3 minutes on each side until golden brown. Adding 1/2 cup grated carrot makes it even more delicious. This is optional too, but I added grated onions and hot peppers to my mix.
Marinade: In a blender combine ginger, cilantro, basil, sake and soy sauce. Puree until smooth. Place pork in a large bowl and pour marinade over it. Cover and refrigerate for 4-6 hours. To Make Pork Roast: Preheat oven to 350 degrees. Coat bottom of a roasting pan with oil or nonstick spray. Transfer pork from marinade to pan, reserving 1/4 cup marinade. Roast pork until internal temperature reaches 150 degrees, about 50 minutes; do not overcook; center should remain slightly pink. While pork is roasting prepare shitake cream. To Make Shitake Cream: In a skillet over medium heat, heat 1 tablespoons oil and add mushrooms and scallions. Saute until mushrooms are softened, about 2 minutes. Add reserved marinade, heavy cream and chicken stock. Simmer until liquid is reduced to 3/4 of its original volume. Season with salt and pepper to taste and keep warm. Serve thinly sliced and spoon shitake cream sauce over slices. Goes well with sweet potatoes.
Put the sausage in a large, straight-sided saute pan over medium-heat. As the sausage cooks, crumble into small pieces using a fork. When the sausage crumbles are lightly browned and fully cooked, transfer them and their pan juices to a bowl; set aside. Add the shortening to the hot pan. When the shortening has melted, add the flour, stirring it in slowly with a whisk. Stir constantly and cook the mixture until the flour is slightly browned (about 3-4 minutes). The mixture should smell nutty, not burned. Add in the milk, stirring constantly with a whisk until the gravy comes to a boil. Lower the heat to medium-low and simmer gently for 15 minutes. Add the reserved sausage and pan juices to the gravy. Mix well with a wooden spoon, seasoning to taste with salt and pepper. The gravy should be a medium-thick sauce; if needed, the gravy can be thinned by adding warm milk. Split the biscuits in half; place the halves, split side up on individual plates. Cover generously with warm gravy and serve immediately.
Cut avocados in half with knife and separate. Remove seed, and with a large spoon, scoop out flesh into a bowl. Squeeze the lime juice over the avocado and mash the flesh with a fork. Stir in remaining ingredients. Serve immediately or store refrigerated, with one of the avocado seeds pressed into the dip to help retain its color (also cover with plastic wrap pressed down to keep air off). Goes well with tortilla chips, warm tortillas, toasted pita bread, fresh veggies and crudites, as a topping for chimichangas, whatever you desire; just don't go putting dallops into your margaritas!
In a large stock pot, melt 3 tbsp of butter. Add onion, celery, and garlic. Over medium heat, cook till soft and translucent. Add tomatoes (in juice)and roasted red pepper, bring to boil, reduce heat to low. Simmer for 20-30 minutes, stirring occasionally.(If too much liquid is absorbed, add 1/2 cup of chicken stock.). Add stock and whipping cream, stir to combine. In small increments, puree till mostly smooth. In another pot, place pureed soup and heat on low till all of the mixture has been pureed. Or, if you want to keep it to one dish, place pureed soup in original pot. Enjoy! This soup freezes well, so feel free to double the recipe for another night! We like to top with croutons!
Cut each asparagus spear into 3-4 pieces. Heat olive oil in a deep sauce pan. Add garlic, sautee for 1 minute. Add broth and contents of flavor packet. Add asparagus pieces. Simmer for for 3-4 minutes. Add couscous, stir to combine; turn off heat; add parmesan cheese, and let stand for 5 minutes. Serve.
Sprinkle chicken with steak seasoning. Melt butter in a large thick skillet. Add chicken and brown for 5 minutes. Turn. Add onion, garlic, mushrooms and bay leaf. Stir vegetables and cook for 5-10 minutes. Add wine. Allow to boil and reduce until it is almost all evaporated. Add rice, tomatoes and water. make sure all the rice is in the liquid. Cover and cook for 20 minutes.
In large skillet, heat 2 T of the olive oil (twice around the pan) over medium-high heat. Mix the paprika and mustard with some salt and pepper and season the chicken breasts on both sides. Add the seasoned chicken to the skillet and brown on the first side for 3 minutes. Flip, and then sear the second side, 2 minutes. Remove the chicken and reserve on a plate under a foil tent. To the pan, add the onion, garlic, bell pepper, tomato paste and red pepper flakes. Cook the vegetables for 5 minutes, stirring frequently. Add chicken broth to the vegetables and bring to a simmer. Add the reserved chicken back to the pan and cook for 10 minutes more, turning the chicken over every now and then. Remove the chicken from teh skillet to the platter. To finish the sauce, turn the heat off and add the parsley and butter, stirring to melt the butter. If the sauce doesn't thicken, may want to use cornstartch & water and bring to a boil. Pour sauce over chicken and serve.
In a large bowl, combine the fruit. Pour juice over fruit and toss to coat. Cover and refrigerate for 4 hours. Stir just before serving.
Add cocoa to coffee filter. Pour coffee ground and extract on top. Add needed water to coffee maker and turn on.
In small skillet, melt butter until light brown. Reduce heat and saute medallions on both sides for 3-4 minutes or until done to your taste. Place medallions on preheated plate. Discard butter. Place skillet back on heat and deglaze with Jack Daniels. Immediately add veal stock and reduce to half over medium heat. Add cream, stir well and season to taste. Spoon sauce on plate and top with medallions.
Pour melted butter into bottom of baking sheet to coat. Beat next 7 ingredients together well. Dip both sides of each bread slice into egg mixture. Pour any remaining mixture over slices. Cover and refrigerate overnight. Can be frozen at this state. Uncover and bake in 400 F oven on bottom rack for 25 to 30 minutes. Place on rack to cool. Dust with icing sugar when warm, if desired. NOTE: Commercial eggnog can be substituted for milk for a richer, or more festive, flavour.
Cook frozen vegetables in a saucepan with 2 cups of water until tender but not soft. In a soup pot or Dutch oven, melt butter and saute onions and celery until tender. Add flour and blend well. Stir in Chicken base or Bouillon and milk. Add cooked vegetables with liquid. Cook until thickend. Add ham and salt and pepper to taste.
In a large cooking pot or pasta pot, fill 3/4 full with hot water and bring to boil. Add 2 tablespoons of vegetable oil and 1 tablespoon of salt and penne and rotini pasta. Bring to boil and continue to cook uncovered for about 20 minutes or until el dente. Meanwhile, in a large frying pan on medium-high heat add olive oil and butter. Add onions and garlic and cook for 3 minutes, stirring often, but do not burn. Add mushrooms, sweet red pepper, green pepper and stir fry for 4 minutes. Add pesto, basil, salt, pepper and red pepper flakes, mix well to blend. When pasta is cooked, drain well but reserve 1/2 cup of cooking water. Add pasta and 1/4 cup of pasta water to the mixture in the frying pan and stir well to coat. Add the cream cheese and stir well to coat the pasta. Reserve the remaining 1/4 cup of pasta water to be used later if necessary. Serve pasta immediately. Refrigerate any unused portions. Cover with plastic wrap. To re-warm the next day. Press parchment paper into a frying pan. Using scissors, cut the protruding parchment paper level with the top of the frying pan. Add 1/4 cup of pasta water and the pasta and stir to blend. Cover the frying pan with a lid and heat the pasta on medium heat for about 5 minutes, stirring occasionally. Serve hot.
put ingredients in layers into crock pot. Layer exactly as listed. cook with lid on low setting for 3 hours. not at any time do you remove the lid to "check" on it. turn off after 3 hours to cool slightly .but still do not remove the lid ! Mixture will not be melted but will be soft at this time. Stir to mix then drop by spoonfuls on to wax paper sprayed with pam. let cool completely. enjoy. You may try variations but they may not turn out. :).Now how easy was this.
Prepare the cheese sauce per recipe. While the sauce is still hot stir in the chicken and the peas. Heat long enough so the chicken and peas are heated through. Serve hot over your choice of optional beds.
Boil potatoes until almost done, then peel and dice. Spread potatoes out evenly into casserole dish. Mix together butter, milk and flour and bring to a boil, whisking constantly. Cook for 1 minute more, then remove from heat. Add mayonnaise and rest of ingredients and mix. Pour mixture over potatoes in casserole. Sprinkle paprika and additional dill on top, if desired. Bake uncovered for 30 minutes.
Preheat oven to 425 degrees. Butter baking sheet. Sift flour,baking powder,baking soda and salt into medium bowl. Cut in 1/2 cup butter until coarse meal forms. Make well in center of dry ingredients; add eggs,honey,sesame oil and 1/3 cup buttermilk to well and blend with fork. Stir into dry ingredients, adding enough buttermilk to make sticky but workable dough. Gently pat dough into 1-inch thick round on floured surface. Cut dough into 10 wedges, cutting straight down with sharp,floured knife. Brush each wedge lightly with glaze. Place sesame seeds on plate; dip glazed top of each wedge into seeds. Arrange sesame side up on prepared sheet, placing 1/2 inch apart. Bake until golden brown, 12 to 15 minutes. Serve hot with butter. Dip top of each.
Cook bacon until crisp. Drain well. Turn into slow cooker. Add remaining ingredients. Stir. Cover and cook on low for 6 to 7 hours.
Pour the tomatoes with their juices into a 1-quart liquid measuring cup. Add water until the mixture measures 1 quart. Heat the oil in a large nonstick skillet over medium heat until shimmering. Add the onion, red bell pepper, and 1/2 teaspoon salt and cook until the onion begins to brown, about 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the ground meat and cook, breaking apart the meat, until no longer pink, about 4 minutes. Scatter the pasta broken into 2" lengths over the meat but do not stir. Pour the diced tomatoes with their juices and tomato sauce over the pasta. Cover and bring to a simmer. Reduce the heat to a medium-low and simmer, stirring occasionally, until the pasta is tender, about 20 minutes. Remove the skillet from the heat and stir in 1/2 cup parmesan. Season with salt and pepper. Dot with heaping tablespoons of the ricotta, cover, and let stand off the heat for 5 minutes. Sprinkle with the basil and the remaining 2 tablespoons parmesan and serve.
Preheat oven to 350 degrees F. Grease 2 9" round pans. In a small bowl slice 2 cups of strawberries and add 1 Tbsp brown sugar and stir to coat, set aside. In another bowl haul the remainder of the strawberries, half or leave whole. Add the remaining Tbsp of brown sugar and stir to coat, set aside. In a large bowl add sugar and butter, beat at medium high speed until smooth. Beat in eggs and vanilla. Combine flour, cocoa, soda and salt and gradually beat into the egg, butter mixture. Melt the chocolate into the boiling water, or microwave to melt chocolate. Gradually beat into the batter (The batter is thin). Divide the batter pouring it into the two pans. Bake for 30 minutes. Cool in pans for 20 minutes, then remove from the pans and cool completely. In a bowl beat cream and confectioners' sugar until slightly thick at medium speed. Add the melted white chocolate to the cream increase the speed to medium high and beat until stiff peaks form. Put 1 1/2 cup of the cream in a pastry bag fitted with a large star tip, set aside. When cake has completely cooled spread 1/2 the jam on the the top of the bottom layer. Spread the other 1/2 of jam on what will be the bottom of the top layer. Use 2 cups of whipping cream and spread on top of jam of bottom layer of cake. Arrange the strawberry slices evenly over the whipped cream layer. Then place top layer of cake on the cake with the jam side going on top of the strawberries. Use remaining whipped cream spread evenly to cover the cake. Arrange the whole or halved strawberries on the top of the cake leaving about a 1" boarder on the outer edge. Take the pastry bag and pipe rosettes around the edge of cake. Enjoy.
1. Place tenderloin in resealable plastic bag set in shallow dish. For marinade, in bowl whisk together preserves, wine, balsamic vinegar, olive oil, mustard, garlic, soy sauce, 1 teaspoon orange peel, and rosemary. Pour marinade over pork; seal bag. Marinate, refrigerated, 2 to 5 hours, turning bag occasionally. 2. Preheat oven to 425 degrees F. Drain pork, reserving marinade. Place meat on rack in shallow roasting pan. Roast 35 to 45 minutes or until slightly pink in center (155 degrees F). 3. Meanwhile, for sauce, in small saucepan bring reserved marinade to boiling; reduce heat. Simmer, uncovered, 5 minutes. Slice pork; serve with sauce and green beans. Top with additional orange peel. Makes 6 servings.
Combine cake mix, eggs, sugar, water, canola oil, and 8 oz sour cream. Bake in three layers at 350 degrees for 20-25 minutes, or until done. Combine powdered sugar and 16 oz sour cream. (Do not use mixer.) Fold in Cool Whip, then strawberries. Use strawberry mixture as both filling and frosting. Store in refrigerator.
Whisk flour, baking powder, and salt in a bowl. Set aside. With a mixer, beat eggs, sugar, milk and vanilla in a large bowl until foamy and well combined. Carefully add in the flour mixture and mix until you have a smooth, thick batter. Place the batter in a bag or bottle for piping. Add about 1 inch of oil to a large pot with high sides. Heat the oil to 350 degrees F. Pipe the batter in long straight lines into oil and fry until golden, about 30-60 seconds per side. Remove to a plate and serve with powdered sugar while still hot. MARSHMALLOW FLUFF DIP. Place marshmallow creme in a bowl for dipping and warm in the microwave for 15-20 seconds. Stir until smooth and serve with funnel cake fries. To Reheat: Preheat oven to 450 degrees F. Place funnel cake fries on a baking sheet and bake at 450 for 3 minutes.
In a large frying pan cook corned beef on med heat to melt the fat off then set aside to cool. Once cooled, dice both the bell pepper and the onion and mix into the corned beef with a large wooden spoon. Then add the coleslaw mix the same way. Then add the horseradish and salt and pepper to taste. Finally add in the mayo. It's like with chicken or tuna salad, everyone likes a different consistency, so use the mayo to achieve desired viscosity.
Preheat oven to 375 degrees F. Spread the pie filling into a square baking pan. Put the slices of butter on top of the pie filling, placing them as evenly as possible. Carefully remove the pie crust from the pan it is in, and place it carefully on top of the pie filling and butter. You will need to cut off the edges that hang over and make them fit on the square pan. Sprinkle liberally with cinnamon and sugar. Bake for about 20 to 25 minutes, until pie crust is lightly browned. Serve with a scoop of vanilla ice cream.
Slice the beef into long, thin strips and thread, in zig-zag form, onto 12 bamboo skewers. Lay on a flat plate and set aside. For the marinade, dry fry the seeds and nuts in a large wok until evenly brown. Place in a pestle and mortar with a rough surface and crush finely. Or, blend the toasted spices and nuts in a food processor. Combine toasted seeds and nuts with the oil, onion, ginger, garlic, tamari and soy sauces, sugar and vinegar. Spread this mixture over the beef and leave to marinate for up to 8 hours (any longer and meat will turn mushy). Cook the beef under a moderate grill (broiler) or over a barbecue for 6-8 minutes, turning on each side to ensure an even color. To make the mango dip (can be done ahead of time): Process the mango flesh with the chilies, tamari sauce, lime juice, sugar, salt and parsley until smooth.
Pour tea base and fat free half and half into cocktail shaker or thermos. Spoon 3 tsp of Chai latte mix into pyrex measuring cup. Add 1/2 cup warm water and mix until mix is dissolved. Pour chai tea into cocktail shaker and add sugar syrup. Shake for about 10 seconds or until frothy. Spoon tapioca pearl into tall glass and pour shaken mixture over it. Serve with bubble tea straw and enjoy! ^_^.
In mixing bowl, combine flour, oats, brown sugar, and baking soda. Cut in margarine/butter until mixture resembles coarse crumbs. Reserve 1/2 cup of the flour mixture. Press remaining flour mixture into the bottom of an ungreased 9x9x2 baking pan. Spread with desired filling. Sprinkle with reserved flour mixture. Bake at 350F for 30-35 minutes or until the top is golden. Cool in pan on wire rack. Cut into bars. FILLING OPTIONS: ***Following cookbook's 'shortcut' suggestion of substituting 10 oz jar of preserves in place of homemade filling, I used a store-bought, very dense, low-moisture apple butter (like a thick jam). I have also tried it with blueberry preserves but the preserves were too moist--it made the bars sticky not good.***. RAISIN FILLING: In medium saucepan, combine 1/2 cup water, 2 tablespoons sugar, and 2 teaspoons cornstarch. Add 1 cup raisins. Cook & stir until thickened & bubbly. APPLE-CINNAMON FILLING: Peel/core/chop 2 medium apples. In medium saucepan, combine apples, 2 tablespoons sugar, 2 tablespoons water, 1 tablespoon lemon juice, 1/2 teaspoon ground cinnamon, and a dash of ground cloves. Bring apple mixture to a boil; reduce heat & simmer 8-10 minutes or until apples are very tender. APRICOT-COCONUT FILLING: In medium saucepan, combine 1 cup diced dried apricots and 3/4 cup water. Bring apricot mixture to boil; reduce heat. Cover and simmer 5 minutes. Meanwhile, combine 1/4 cup sugar and 1 tablespoon all purpose flour. Stir into apricot mixture. Cook and stir 1 minute more or until mixture is very thick. Stir in 1/2 cup coconut.
Prepare pasta per package directions. Heat wok or skillet on medium high heat. Add olive oil and garlic, cook for 1 minute. Add chicken and cook for 3 minutes stirring continuously. Add 3 tbsp soy sauce, sesame oil, and vegetables and cook until veggies are tender. Push mixture aside in pan and add eggs. let cook for 2 minutes and scramble eggs until done. Add to chicken and veggies. Add cooked pasta, corn starch, and remaining soy sauce and stir fry for 4 minutes until fully heated and sauce thickens. Serve and enjoy!
Preheat oven to 375 degrees F. Place green beans, in a single layer, on a baking sheet; drizzle with oil and sprinkle with curry, cumin, and coriander. Season with salt and toss to coat. Roast until crisp and beginning to shrivel, about 30 to 35 minutes. Toss with coconut and serve.
Preheat oven to 350°F. Mix sugar, oil, eggs, and vanilla in a large bowl. Add flour, baking soda, baking powder, ginger and pineapple; mixing well. Fold in coconut and nuts. Pour batter into a greased 9-inch square pan. Bake for 30 to 35 minutes, or until toothpick inserted in center of cake comes out clean. Cool on a wire rack. Frost when cooled. For frosting: beat cream cheese and butter together in medium bowl. Mix in remaining frosting ingredients and blend until frosting is desired spreading consistency. Garnish with 1/4 cup toasted coconut and 1/4 cup macadamia nuts, if desired.
In deep skillet, bring chicken, stock, parsley, celery and bay leaf to simmer. Cover and cook for 20 minutes on medium-low heat. Add carrots and onions, cook for about 10 minutes (cooked but still firm). Remove chicken and let cool. Transfer carrots and onions to 1.5 ltr casserole dish. Discard parsley, celery and bay leafs. Cut chicken into 1-1/2 inch chunks and add to casserole along with the ham and peas. In small dish blend flour with butter until smooth. Stir in a few tbs of stock to make paste. Blend back into remaining stock in skillet, bring to simmer and cook until thickened (3 - 4 minutes) stirring constantly. Pour into casserole and cool. Fit pastry over casserole and seal edges. Cut slits for steam. Bake at 425°F for 10 minutes. Reduce heat to 350°F and cook for another 50 - 60 minutes, until filling is bubbly. If pastry begins to get too brown, cover with foil while cooking. ****For freezing for later use either freeze filling and make the crust and bake when ready to eat OR make pie but freeze before baking and bake it when ready to eat it.
Saute garlic and onion in oil in saucepan. Add and lightly saute carrots, zucchini, and cauliflower. Add broth, rice, amd tomatoes and bring to a boil. Simmer 35 min or until rice is soft. Add seasoning.
With mixer blend butter, eggs, milk and extract. Mix in cake mix and chopped pecans. Chill dough before placing on parchment lined baking sheet. Form into large balls, place on baking sheet and press down with fork. Bake 350 degrees for 12 minutes. Let cool before removing from baking sheet.
Put separated cabbage leaves in boiling water and parboil for 1 1/2 minutes. Remove and drain. Cut off the thick part of stem and discard. Slice leaves in half lengthwise and set aside. Place the meat into a mixing bowl and add 1 tablespoon of wine or cream sherry, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, 1 tablespoon cornstarch, 2 tablespoons chopped scallions, 1 teaspoon chopped or ground ginger root, 2 tablespoons sesame oil, and 3 tablespoons water. Mix thoroughly until this filling is completely blended and smooth. Lay out the saved halves of the cabbage leaves. Lightly sprinkle cornstarch onto the leaves and place a tablespoon or less of the meat filling at the end of each leaf then rolling to enclose the balls. Place water in the bottom part of a steamer and place the stuffed cabbage balls in the top part of the steamer. Steam over medium heat for 10 minutes. While the balls are steaming, place 1 cup chicken broth or stock, 1/2 tablespoon soy sauce, 1 tablespoon cream sherry, 1/4 teaspoon salt, and a dash of pepper into a sauce pot and bring to a boil. Reduce the heat to medium& add 2 tablespoons water and 2 tablespoons of cornstarch, stirring until it thickens. Place the cabbage balls onto a serving platter and pour the thickened sauce over the balls. Place a wooden toothpick into each ball and serve.
Combine the hot coffee, chocolate syrup and sugar in slow cooker. Cover and cook on low 2 to 2 1/2 hours. Stir in heavy cream and creme de cacao. Cover and cook 30 minutes or until heated through. Ladle into tall coffee mugs, top with whipped cream and garnish with chocolate shavings.
Turn oven on to 300. Place pork in lasagne pan fat side up. (can be placed on a rack,optional). Score fat lightly in a diamond pattern, not piercing through to the meat. Rub salt, pepper and garlic on the fat. Cover lightly with tin foil and roast for 3 hours, this gets the fat melting. Remove tin foil and reduce oven to 225. Continue roasting for 4 hours. Remove from oven and drain drippings if desired. Turn oven up to 450-500. Place pork back in oven until fat is crispy and browned, about 5-10mins. Remove from oven, lightly tent with tin foil and wait till cool enought to handle. Remove meat and tear apart with 2 forks. Toss with favorite BBQ sauce and serve on buns. *note* I've made this a 1000 times. Sometimes with aromatic herbs such as rosemary, thyme and sage. Sometimes with a wet rub. Sometimes with fruit such as apples,peaches, or pineapple. I've never had one not turn out. I posted this recipe today because that's what in my oven. (big game on!). Enjoy!
cook rice in rice cooker (add 4 cups of water to 2 cups of rice) 20 minutes. chop cabbage and green onion. add cabbage to frying pan with a little butter or oil. saute cabbage with soy sauce until slightly brown and tender. add eggs and scramble. add seasonings and more soy sauce to taste. serve over rice.