HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add oil to a large pan over medium-high heat. Add in the bell pepper, onion, and carrots. Stir/saute for 3 minutes or until the onion turns translucent and slightly browned at the edges. Add in the cilantro; stir once. Add in the peas, stock, rice, ginger, allspice, thyme, mustard, and chile pepper. Stir and bring to a boil. Cover; lower heat to LOW and simmer gently for 1 1/2 hours--stir occasionally. Add salt and more pepper to taste if needed. Serve garnished with chives and with a lemon or lime wedge on the side.
Mix first layer ingredients together and spread into a 9x13-inch pan. Bake at 325°F for 15 minutes. Cool. Mix together second layer and spread onto cooled first layer. Mix together third layer and spread on and refrigerate. Top with softened Cool Whip just before serving. Enjoy! Note: I've combined the baking and refrigerating time in the cooking time category.
Cut beef into cubes or strips. Mix garlic, 2 tablespoons olive oil, Worcestershire sauce, liquid seasoning and black pepper together in a mixing bowl. Marinate for at least 2 hours. Then saute with olive oil for 3-4 minutes or until meat is brown. Do not overcok. Serve in top or at the side of garlic rice. Garnish with fried garlic.
Fill tall glass with 5-6 ice cubes. Add the vodka, orange juice, lemon juice, cointreau, and nectar. Stir gently. Add mango slice for garnish, and serve immediately.
Melt the cheese over hot, but not boiling, water and then gradually stir in the rest of the ingredients. Mix well and set to one side. Taste and adjust seasonings. Toast the bread on ONE side only and then butter the UNTOASTED side. Spread the melted rarebit mixture over the top of the bread - on the UNTOASTED side - make sure the mixture is spread upto the edges. Place under a hot grill and cook until the rarebit mixture is bubbling hot and brown in patches, about 3 to 5 minutes depending on the heat of your grill. Serve immediately with a selection of chutneys, relishes and pickles.
Fry ground beef and onion in medium frying pan for about 5 minutes until beef is no longer pink. Add red and green peppers. Saute for 2 minutes. Drain. You can skip this step by using Recipe #31008 from your freezer. Add refried beans, green chilies (if using) and taco seasoning. Cook for 2 to 3 minutes, stirring often, until heated through. Divide and spread beef mixture on each loaf half. Transfer to ungreased baking sheet. Divide and sprinkle toppings over beef mixture. Broil about 8 inches from heat for 1 to 2 minutes until hot and cheese is melted. Each half cuts into 6 to 8 pieces, for a total of 12 to 16 pieces. Top each slice with 1 tsp sour cream if desired.
Put beans and chicken broth in slow cooker on high. Cut sausage into medallions, and cook in a large frying pan until lightly crispy on outside. Add onion and garlic to the pan and saute in the sausage grease. Put the contents of the frying pan and the remaining spices in the slow cooker. Add water until the level rises above the beans. Once the slow cooker starts a light simmer, you can continue to cook it on high for 3-4 hours, or low for 6-8 hours. Serve with white or brown rice.
Make coffee, follow directions for your favorite brand of espresso roast coffee. Mix coffee, still hot, and sugar in your mixer until sugar is dissolved. Add milk and chocolate syrup and continue mixing, about one minute. Pour mix into a sealable container for easy storage. Store in fridge until ready to use (Note: Do not store any longer than you would milk). To make drink, combine equal parts mix and ice in a blender and blend on high until smooth. Pour into glasses. Top each glass with whipped cream and drizzle with chocolate syrup. Serve.
Heat the oil in a large saucepan over medium-high heat. Add the carrots, celery and onion. Cook and stir until the vegetables are tender. Stir in the broth, beans, tomatoes and barley. Heat to a boil. Reduce heat to low. Cover and cook for 30 minutes or until the barley is tender. Stir in spinach and season to taste with black pepper. Cook until spinach is tender.
Mix together and use on your pizza dough. this does make a large amount of sauce but freezes well.
Beat the eggs, adding sugar gradually. Beat until smooth. Add cooled margarine and vanilla extract or anise flavouring. Sift the flour and baking powder. Blend into the egg mixture until smooth. Dough will be sticky enough to be dropped by spoon. Heat Pizzelle maker. Grease a small cookie scoop with cooking spray. Scoop the cookie dough and place just past the centre of the form towards the back of the maker. Lock and set a timer for 26 seconds. Cook longer if you like them darker. Remove to a cooling rack. Chocolate Pizzelles: Sift cocoa, additional sugar and baking powder into dry ingredients for Classic Pizzelles. Blend into egg mixture until smooth.
Puree all ingredients and pour onto solid fruit roll dehydrator sheets. Place on dehydrator trays and dry at 135° F for 4 to 8 hours, or until leathery. (Or to keep them "raw", heat no higher than 110° F.). Remove from sheets while still warm. Cool and store in a dark, dry, cool place or in the freezer.
Boil raisins in water for 5 minutes. Add 1 tsp baking soda. Cream margarine and sugar, beat in eggs and vanilla. Add raisin mixture. Mix dry ingredients, and combine with raisin mixture. Drop from a spoon onto greased cookie sheet. Bake 350 10-12 minutes.
Finely dice zucchini and pepper. Saute onions and garlic over medium heat for 3 minutes. Add zucchini and red pepper. Saute for 3-5 minutes or until vegetables are tender. Add black beans and seasonings. Continue to cook for another 3 minutes. Add rice and scrambled eggs. Garnish with cilantro, cheddar cheese and hot sauce if desired.
Spray baking dish with non-stick spray. Pour soup and milk in dish and mix til combined. Add crackers, 1/2 of the fried onions, and the diced onion. Mix til combined,. If it's too thick add a little more milk. Add green beans and stir. Top with remaining fried onions. Bake at 350 degrees for 40-45 minutes or until it's bubbly and golden brown on top.
Combine mayonnaise dressing, mustard and horseradish in a small bowl. Using a serrated knife, slice sandwich breads in half horizontally. For each sandwich spread one bread half with mayonnaise mixture. Top each with roast beef, roasted red peppers, cheese, watercress, spinach and remaining half of bread. To serve, cut each sandwich in half.
Preheat oven to 350 degrees F (175 degrees C). Generously grease and lightly flour one 10-inch tube or bundt pan, tapping out excess. In small saucepan, melt 1-1/4 cups chocolate chips. With mixer, combine cream cheese, sugar, 3 tablespoons cream or milk, and melted chocolate. Beat until smooth. Set aside. Combine cake mix, coffee, oil, and eggs, and beat 4 minutes. Pour into prepared pan. Sprinkle with nuts. Mound cream cheese mixture around tube, but do not spread to touch sides of pan. Bake at 350 degrees F (175 degrees C) for 55-65 minutes until top springs back when pressed lightly in center. Cool upright in pan one hour before inverting. To make glaze: heat 1/2 cup cream in small saucepan over medium heat until just bubbling around edges. Stir in 1/2 cup chocolate chips until melted and smooth. Simmer one minute to thicken slightly. Pour warm glaze over inverted cake, letting it flow down the sides. Cool completely. Glaze will set as it cools. Store cake in refrigerator.
Butter the cut sides of bagels, and enlarge holes to 1 inch in diameter. Working in batches, place bagel halves buttered side down in heavy fry pan over medium high heat. Cook for about 2 minutes or until golden on bottom. Transfer all bagel halves, cut side down to rimmed baking sheet. Break an egg into center of each bagel half and sprinkle with equal amounts of salt and pepper. Sprinkle cheese over eggs. Bake in 400F oven for 8 to 10 minutes or until eggs are set but yolks are still soft.
In a small bowl or cup mix rosemary, basil, thyme, salt and pepper. Rub on lamb chops and set aside for 15 minutes. Heat olive oil in large skillet over med-high heat. Place lamb chops in skillet and cook 3 1/2 minutes on each side for med rare. Remove and keep warm on platter. Add shallots to skillet and cook until browned. Stir in vinegar, scaping the bottom of the skillet. Stir in chicken broth. Continue to cook over med-high heat for around 5 minutes, or until sauce is reduced by half. Remove from heat and stir in butter. Pour over chops and serve. Freezer Directions for OAMC:. Freeze chops after rubbing with herbs. Combine shallots, vinegar, and chicken broth in one bag and freeze. To cook: thaw completely. Cook chops per item #3 above. Add vinegar mix and follow item #6 above. Serve.
Cook butter, karo syrup, sugar and oil over medium heat. Stir until sugar has dissolved. Add soy sauce and worcestershire sauce, stir until combined. Preheat oven to 250 degrees Fahrenheit. Place all remaining ingredients in large roasting pan. Pour sauce over cereal mixture and mix well. Place into oven and stir every 10-15 minutes. After first stirring, mix in the bottle of Furikake. Mix well to evenly distribute the Furikake and sauce. Stir every 15 minutes. Bake for 1-2 hours, depending on humidity. You can tell when the mix is done-when it is dry and the sauce has been evaporated and it is no longer sticky.
Make kanelozoumo by bringing 1 cup of water and a dash of cinnamon to a boil. Allow to cool until it is warm, but not hot. Place kanelozoumo, 1/2 cup flour, tsp or sugar, and yeast in a bowl and mix well. Allow yeast to proof for 5-10 minutes until frothy. Add brown sugar, mahlepi, masticha, vanilla, bacon grease, and mix well. Add the flour slowly and knead until you have a soft, pliable dough. Cover dough and allow to rise in a warm place until doubled in size - about an hour. Punch dough down and lightly knead. Divide into 12 pieces. Roll one piece of dough out into about a 3" x 12" rectangle. lightly sprinkle with chocolate chips, and roll the bottom up to form a long tube of dough filled with chocolate chips. Roll the tube into a spiral so it looks like a snail. Place on a parchment lined baking sheet, and repeat with remaining dough pieces. Cover, and allow artoulakia to rise until doubled in size, about 45 minutes. Bake in a preheated 350*F oven for 15-20 minutes until golden.
Double-line a rimmed baking sheet with foil. Preheat the oven to 400°F. In a mixing bowl, whisk together soy sauce, honey, garlic, sesame oil and ground ginger. Put chicken wings in a 1 gallon zip lock bag and pour in marinade, seal bag and marinate in the refrigerator for at least 1 hour, (or up to overnight), turn often. Remove wings from marinade and spread in a single layer on foil-lined baking sheet. Reserve marinade. Bake wings for 45 - 50 minutes, brushing with sauce twice, turning over each time (after 15 minutes and 25 minutes but not during last 10 minutes of cooking because the marinate will not have long enough to cook properly, having touched raw chicken). In a small sauce pan slow boil remaining marinade over medium high heat until thick and syrupy, pay close attention, it goes from syrupy to burnt very quickly. When done put chicken wings in a bowl and add syrup, toss to coat. Sprinkle with chopped green onions or chives and serve.
bring the t-bones to room temp. mince the garlic and apply liberally to each side of the steak. next with your pepper mill add the fresh ground pepper until the steak is covered on both sides, again apply liberally. the best cooking method is the grill but you can also broil them.
Preheat grill for direct grilling over high heat; soak 4 bamboo skewers in water for about 30 minutes. In a small bowl, combine cumin, paprika, turmeric, cinnamon, garlic powder, cayenne, and 1 teaspoon salt; set aside. In a larger bowl, toss chicken cubes with oil to coat; season with spice mixture and toss again. Thread skewers with chicken and pepper pieces. Lightly oil grill rack and grill kebabs, turning occasionally, until chicken is browned and firm to the touch, about 8 to 10 minutes. Serve over couscous if desired. Garnish with cilantro.
Mix thoroughly in large bowl: 11/2 cups flour, sugar, salt and undissolved yeast. Combine milk, water and margarine in a saucepan. Heat over low heat until liquids are very warm (120°-130°F). Butter does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally. Add 1/2 cup flour, beat at high speed 2 minutes. Stir in enough additional flour to make a soft dough. Turn onto light floured board; knead until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover, place bowl in pan of water about 98°F. Let rise 15 minutes. Turn dough out onto floured board. Roll golf-ball sized pieces with the dough. Place three balls of dough into each cup of greased muffin tin. Cover, let rise in warm place (about 90°F) 15 minutes. Bake at 425° about 12 minutes or until done. Remove from muffin tin and let cool on wire rack.
Preheat the grill to medium-high. Combine all the spices in a small bowl. Brush both sides of fish fillets or chicken breasts with oil. Rub 1 side of the chicken breasts with the rub and grill, rub side down, until golden brown and a crust has formed, about 4 minutes. Flip over and continue cooking for 3 to 5 minutes.
1. Cook hamburger, onion, & seasons until done. 2. Add cooked rice & salsa. 3. Add grated cheese. 4. Cover & continue cooking for approximately 5 minutes (until cheese is melted). Serve while hot. This mixture can be wrapped in soft flour tortillas w/additional salsa added.
Cream butter, gradually add sugar, beating well. Add eggs and beat well. Combine flour, spices and salt-add to creamed mixture. Mix well. Combine persimmon pulp and baking soda; stir well and add to creamed mixture. Stir in raisins and pecans. Drop dough by tablespoons onto greased cookie sheets. Bake at 350°F for 12 to 15 minutes or until done. Usually yields about 3 dozen.
Clean the chicken livers carefully, cutting away any green or brown spots, then wash them quickly under cold running water and pat them dry with paper towels. Now cut them in half. In a large heavy frying pan, melt the first 3 T butter. Add the onions and shallots and cook over moderate heat for 5 to 7 minutes, stirring occasionally, until the onions and soft and lightly colored. M ix in the chopped apple and cook 3 or 4 minutes longer. When soft enough to mash with a spoon, transfer to the bowl of a food processor. In the same pan, melt the second 3 T butter, this time over rather high heat. As the butter foam subsides, add the livers. Over high heat, turn them in the sputtering butter with a wooden spoon for about 3 or 4 minutes. When the livers are quite brown on the wutdiesa and still pink within, remove the pan fro the heat and flame them with the Calvados, which you have warmed slightly. Let the alcohot burn itself out completely. Now add the livers and all their juices to the onion-apple mixture. Moisten with 2 T cream and process. Add more cream if necessary. Process until very smooth. With a rubber spatula, crape the mixture out into a fine mest sieve set over a mixing bowl. Rub the past through the sieve with the back of a spoon. Let mixture cool completely. Cream the remaining 10 T of butter. When creamed, beat the cool liver paste, little by little into the butter. Stir in the teaspoon of lemon juice and the salt and pepper. Don't be sparing with the salt, since chilling deadens flavor, the pate will be surprisingly less salty than you thought. Pack the pate into small terrines or any attravtive quart-size container. Smooth the top witha spatula and pour over it enough clarified butter to cover it completely. This will not only prevent the pate from changing color as it chills, but will make an almost airtight covering that lessens the possibility of spoilage. (If you do not use the clarified butter, cover the crocks with plastic wrap.) Refrigerate at least 3 hours. May be frozen.
Make cookies:. Preheat oven to 350°F. Whisk together flour, baking soda, and salt in a bowl. Mix the soy milk and vinegar well, and then add vanilla. Beat together Earth Balance and sugar in a large bowl with an electric mixer until for about 3 minutes, then add prepared egg replacer and oil, beating until combined well. Mix in flour mixture and soy milk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth. Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes. Make fudge while cookies chill:. Melt chocolate chips and Earth Balance in the top of a double boiler over simmering water over medium heat. Add confectioners' sugar, corn syrup, vanilla, salt, and 6 tablespoons boiling water and mix to a smooth, stiff paste with a rubber spatula. Thin icing with up to 8 tablespoons more boiling water. Icing should fall from a spoon in thick ribbons. Keep icing warm in a double boiler over low heat. When cookies are cool, top liberally with chocolate fudge. Allow to cool before serving. Store wrapped in plastic in a cool dry place (or refrigerator).
Cut cherries in half, and drain well on paper towels. Cook milk, butter and pudding in a medium saucepan on low heat until well blended and thick. Remove from stove and add cherries, nuts and enough sugar to make a thick consistency. Form the mixture into 8 to 10 egg shapes with hands coated in butter. Place on wax paper covered cookie sheet. Chill several hours until firm. Melt chocolate being careful not to scorch it. Frost egg with melted chocolate or dip in chocolate.
In a bowl, combine potatoes, sugar, egg, sour cream and vanilla. Combine dry ingredients: stir into potato mixture. Heat oil in an electric skillet or deep-fat fryer to 375°F. Drop dough by teaspoonfuls, 5 to 6 at a time, into hot oil. Fry for 1 minute per side or until golden brown. Drain on paper towels. Roll in sugar if desired. Serve immediately.
Cut sliced bacon in half. Wrap 1/2 slice bacon around pineapple chunk and secure with toothpick. Place in shallow baking pan, 9 X 9 inches. Bake 10 minutes at 400 degrees and drain any fat. Mix Miracle Whip, chili sauce and brown sugar together in bowl. Pour over pineapple/bacon. Bake at 400 degrees for anothere 20 minutes. Serve -- these are good hot or cold!
Preheat oven to 350 degrees F. In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add in the vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips. On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 to10 minutes, rotating the pan halfway through the cooking time. Cool completely. For the glaze - In a small bowl mix together the confectioners' sugar, mint extract and water until smooth. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10 minutes.
Heat oven to 350°F Rub the ribs all over with the five-spice powder then salt and pepper to taste; set aside. Stir together the hoisin and plum sauces in a small bowl; brush evenly over the ribs then cut the ribs into 3-5 rib sections. Place the ribs in a large, oiled roasting pan; cover the pan tightly with foil. Bake until the meat is tender enough to be pierced easily with a fork, about 1 1/2 hours. Remove foil and remove ribs to a platter. Pour the liquid from the roasting pan into a degreaser or bowl; skim off the fat. Pour the liquid into a large Dutch oven; heat over medium heat. Add the cider, vinegar, tomato paste, honey, ginger, garlic and soy sauce. Cook, stirring often, until the liquid reduces to a syrupy consistency, about 15 minutes. Cut the ribs into individual pieces; place in the Dutch oven. Heat over medium heat, turning ribs to coat evenly. Transfer ribs to a platter. Pass extra sauce on the side.
Mix and blend all ingredients; until very smooth. If desired add more oil and vinegar to taste. Also, add salt as needed. Chill for a few hours, and serve cold with pita breads.
In a large bowl, sift the flour, sugar, salt, baking powder, and cinnamon together. Mix in the chopped apple. In a small bowl, beat together the egg, buttermilk, and vanilla. Stir in the melted butter. Add these wet ingredients to the sifted mixture. Mix only until combined; if you overmix, the muffins will be tough. Fill greased muffin tins two-thirds full and bake the muffins 25 to 30 minutes in a 375 oven.
Place a large skillet coated with cooking spray over medium-high heat until hot. Add chicken and sprinkle chicken with fajita seasoning and saute 8 minutes or until chicken is done (no longer pink inside) and browned on the outside Sprinkle with 1 tablespoon fresh lime juice. Salt and fresh ground pepper to taste. Garnish with chopped fresh cilantro set aside. In a mixing bowl, combine lettuce, peppers, cheddar cheese, tomato and beans and toss with chicken. Drizzle with cilantro lime dressing Plate and garnish with black olives and sliced avocado. Serve with warm tortillas or tortilla chips and your favorite salsa or Pico de Gallo. To Make Fajita Seasoning: Combine all seasonings well. To Make Creamy Cilantro Lime Dressing: Combine all ingredients, and stir well with a whisk. Cover dressing and refrigerate.
Mix flour, brown sugar, baking powder, cinnamon, and baking soda together. Cut in the butter. I only used 1 stick of butter myself. The first time I made this I used 3 different kinds of measuring cups; don't do that, lol, it didn't work, lol. Mix in egg and buttermilk; mix together. Add cinnamon baking chips. Pat out on bench flour; make round; pat down. Brush with melted butter. Sprinkle with sugar and cinnamon. Cut into 6 wedges; separate and bake 15 or 20 minutes in a 425 degree Fahrenheit oven until done. The scones that I didn't seperate completely didn't cook as fast.
Wash the leeks, pat dry and cut into small dice. Dice onions and potatoes, set to one side. Heat the butter in a large saucepan, add the leaks and onions and cook gently, stirring for 2-3 minutes. Add stock and bring to the boil, simmer for 30 minutes then add the diced potatoes and simmer for a further 10 minutes. Cool slightly and and blend about 25% only for a few seconds, return to the pan, stir, adding salt and pepper to taste. Will keep for 2-3 days in the fridge, and freezes well.
Place figs in a small microwavable bowl and cover with port. Cover the bowl and microwave on High for 3 minutes. Heat 2 teaspoons oil in a small saucepan over medium heat. Add onion and cook, stirring, until soft and translucent, 4 to 6 minutes. Add broth, thyme, bay leaf and the fig-port mixture. Bring to a boil and cook until reduced by half, 10 to 12 minutes. Season with vinegar, 1/4 teaspoon salt and pepper. Set aside. Sprinkle both sides of pork medallions with the remaining 1/4 teaspoon salt and pepper and dredge lightly with flour, shaking off the excess. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the medallions and cook until browned, 2 to 3 minutes per side. Add the reserved fig-port sauce; bring to a simmer and cook until the pork is cooked, but still a little pink in the center, about 2 minutes. The sauce should be syrupy. If not, remove the medallions with a slotted spoon to a platter and tent with foil to keep warm. Boil the sauce until its reduced and syrupy. Discard the bay leaf. Serve the sauce over the medallions.
Add onions and oil to stockpot on medium-low. Cook, stirring, 10 min or longer, until onions are soft and translucent, but not browned. Add stock and spinach, season with salt and pepper. Bring to simmer, cook about 3 min or until spinach is wilted and tender. Remove pot from heat. Puree soup carefully with handheld blender until smooth. Season to taste with herb seasoning salt. Ladle into warm bowls. Top with poached egg.