HumbleIntelligence/food-ner-1-Million huggingface dataset:
Scrub potatoes, rub with small amount of oil, and bake at 400° until well. done. Heat clarified butter or oil in large skillet. Saute onions and. ginger until they begin to brown and then add garlic and spices and cook. for 4-5 minutes longer. Add a little water if necessary. Add tamari or salt. (opt.), stir and remove from heat. Cut baked potatoes in half lengthwise,. scoop out insides, and combine with onion mixture. Add cottage. cheese(opt.). Mix well and refill potato shells covering each with grated. cheese. Broil until cheese is melted and bubbly. Garnish with bell pepper. and pineapple(opt.). Serve with yogurt.
Pre-heat oven to 400. Combine all ingredients together. Form into one inch balls. Bake for 20-25 minutes. Serve with your favorite sauce.
Mix all ingredients well. Let dip chill in fridge, it will set back up (and not be so soupy).
Mix all ingredients in crockpot. Cover and cook on LOW 6 hours. Note -- since my husband doesn't like to find bits of onion in food, I substituted 1 tsp onion powder. Also, I'm not sure of the envelope size for the gravy mix, but I think they're all pretty much the same.
Thinly slice beef into bite size strips. Set aside. Cook potatoes in lighly salted boiling water about 5 minues or until tender. Drain, set aside. For the sauce, stir together beef broth, cornstarch and salt. Spray an unheated wok or large skillet with nonstick coating. Preheat over medium-high heat. Add onion and stir fry for 2 minutes. Add sweet pepper and stir-fry about 2 minutes more or until vegetables are tender. Remove from pan. Add oil to hot pan. Add meat and curry powder. Stir-fry for 2 to 3 minutes or to desired doneness. Push meat from center of wok. Stir sauce and add to center of wok. Cook and stir until thickened and bubbly. Stir in onion mixture, potatoes and tomato. Cook and stir for 2 minutes more.
Rinse chicken breasts. Put salt, pepper and paprika on both sides. Place in crock pot. Mix other ingredients together. Add to crock pot. Cook on LOW all day. Serve over noodles, rice, or mashed potatoes.
Place garlic, kosher salt, cumin, oregano, black pepper, lime juice, and orange juice in a blender. Blend to a smooth puree. Abodo tastes best used within a few hours of making.
Whisk together all dressing ingredients in a bowl; refrigerate until ready to use. Cook tortellini according to package directions until tender but firm. Drain and rinse under cold running water. Drain again. Transfer tortellini to a large bowl. Add cucumber, tomatoes, red peppers, feta, green and red onions, oregano, and pepper. Mix well. Add dressing and toss again. Cover and refrigerate for one hour before serving.
Spread the mayonnaise on the tortilla, making sure to leave at least 1/2 inch around the outside. Glop on a thin layer of cranberry sauce, but enough that it's fully covered. If you mash the cranberry sauce with a fork it seems to spread more easily. Add the turkey and a thin layer of lettuce (or spinach). Place the 3 tomato slices in a line down the center of the tortilla. Make sure you don't fill the tortilla too full or get too close to the edge, or it won't wrap properly! Carefully roll the tortilla into a wrap. Cut into two pieces, if desired. Dig in and enjoy a taste of New England!
Place potatoes in a dutch oven and cover with water bringing to a boil. Reduce heat; cover and simmer for 15 - 20 minutes (or until tender). Meanwhile, in a Dutch oven, cook the chicken, carrots and onions over medium heat until no longer pink; drain. Stir in the flour, tomato paste, salt, pepper and thyme - adding the chicken broth and bringing to a boil. Reduce heat and simmer uncovered for 6-8 minutes or until thickened. Divide mixture between two greased 13 x 9 inch baking dishes. Drain potatoes placing in a large bowl then add milk and butter; mash until smooth. Stir in cheese and spread over chicken mixture. Cover and freeze one casserole for up to 3 months (heating instructions for frozen casserole to follow). Bake the remaining casserole, uncovered, at 400 degrees for 15 - 20 minutes or until bubbly; ENJOY! TO USE FROZEN CASSEROLE:. Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking; Bake uncovered for 50 - 55 minutes at 400 degrees or until bubbly.
Soak pork chops in milk at least 30 minutes or overnight in fridge. Mix all dry ingredients together in shallow baking dish or pie plate (minus sprig of rosemary). Dredge chops in flour crumb mixture. Sear in frying pan until golden brown. Put into 9 x 13 baking dish (can overlap chops if needed). Put sliced onions, garlic, and apples on top of chops. Pour in juice. Bake in oven for 40 min at 350°F. Check for doneness. ** During last 15 minute put sprig of rosemary on top of chops, adds a delicious aroma and hint at something when you eat the chops. Note if chops are thinner check after 30 minutes for doneness.
Preheat oven to 450 degrees. Combine the baking mix, buttermilk, sugar, salt, and half of the melted margarine in a medium bowl. Mix until well blended. Turn dough out onto a floured surface and knead for about 30 seconds, or until dough becomes elastic. Roll dough to about 3/4-inch thick and punch out biscuits using a 3-inch cutter. Arrange the punched-out dough on an ungreased baking sheet, and bake for 10 to12 minutes or until the biscuits are golden on top and have doubled in height. Remove the biscuits from the oven and immediately brush each one with a light coating of the remaining melted margarine. Serve warm.
Mix together milk, salt and cornstarch in microwave safe bowl. Stir in chocolate chips. Put in microwave uncovered for 40 seconds on HIGH. Stir until chips are well melted& blended. Heat another 30 seconds. Keep a close eye on it so it doesn't bubble over. At this point if it has not thickened, (will depend on wattage of microwave) keep going for 20 seconds intervals, stirring between each one until thickened. Do keep an eye on it at all times. Eat it right away (which is the way I like it) or let it cool.
Pat chicken dry and season with salt and pepper. Brown chicken in oil in a heavy pan, in batches if necessary. While chicken is browning, tie the herbs and peppercorns in cheesecloth with a long piece of kitchen twine. Drain chicken and keep warm. Add butter to the pan with carrots, onions, garlic, and celery, salt and pepper. Saute until slightly soft, about 5 minutes. Sprinkle four over vegetables and quickly stir to mix with butter, then add the wine, a little bit at a time, so sauce does not clump. Reduce the wine by half, then add the chicken stock. Then add the cheesecloth wrapped herbs (bouquet garnis), tying the string to the pot handle so it doesn't get lost, and add chicken to pan. Reduce heat and simmer for 35 minutes or so, until chicken is done and tender. Whisk together the egg mixture in a small bowl and temper it by adding a small amount of the hot cooking liquid at a time, whisking constantly, so eggs do not curdle. Remove bouquet garnis from pan and stir in egg mixture and lemon zest, checking seasoning and adjusting with more salt and pepper if needed. Cook just one or two minutes to heat that, then remove from heat. Saute the onions and mushrooms in butter, seasoning with salt and pepper and cooking for about 8 minutes or until lightly browned. Add the wine to the saute pan and deglaze, stirring up any browned bits, and cooking until wine is reduced by half, a few minutes or so. Place some of the mushroom/onion mixture into a bowl and place some chicken and sauce on top. garnishing with parsley if desired. Cook's note: I recommend serving this with dry white wine, fresh baguette with softened herb butter and a tossed salad with freshly made vinaigrette and shaved parmesan (easy accompaniments for a large meal, or cut the recipe down using the serving sizer on the recipe page).
In a wok, heat oil. Add shrimp and stir-fry until shrimp are pink. Remove shrimp and set aside. Add garlic and stir-fry until just beginning to color. add chili paste, stir-fry 30 seconds. Add asparagus. Stir-fry 3 minutes then put on lid and cook for 4-5 minutes or until asparagus is crisp-tender. Stir occasionally to keep asparagus from burning. Add water chestnuts and cover until heated through. Whisk together soy sauce, ginger and sugar. Return shrimp to wok and add soy sauce mixture. Heat through. Add cornstarch mixture to wok, stirring constantly. Add water while stirring until sauce is a satisfactory consistency. Add cooked pasta and mix thoroughly. Enjoy!
Finely grate or chop cucumber; do this over a bowl to catch any liquid. Finely chop white bulbs of spring onions and about 3 inches of the green stalks. Mix all ingredients (incl juice of cucumber), season to taste with salt& pepper. Chill in the fridge until cool. To serve, ladle into individual dishes and garnish with thin slices of cucumber and sprigs of fresh mint or chopped mint.
Cream butter and sugar. Add beaten eggs and water. Mix in mashed bananas. Mix dry ingredients and add til moistened. Pour into greased loaf pan. Bake 1 hour 350°F.
Preheat oven to 350. Grease an 8-in square pan with butter. In a medium bowl combine the dry ingredients. In another bowl combine the wet ingredients. Stir the wet ingredients into the dry, mixing only enough to thoroughly combine. Spread into the prepared pan. Bake for 20 minutes, or until the center is firm to the touch. Serve at any temperature.
Heat oven to 400 degrees. In a large roasting pan, combine the carrots, parsnips, onion, 3 T. oil, salt, and pepper. Spread the vegetables in an even layer and roast, stirring occasionally, until tender and golden brown, about 45 minutes. Meanwhile, arrange bread slices on a baking sheet and brush with the remaining oil. During the last 10 minutes of roasting time, toast the slices until crisp. Transfer the vegetables to a blender and puree with 3 cups water, adding more water if necessary, 1/4 cup at a time, until smooth. Rewarm in a pot over medium-low heat, if necessary. Divide among individual bowls and serve with the olive oil toast.
Make filling by mixing first 8ingredients and 1 cup parmesan cheese. Blend thoroughly. Cook meat with garlic and onions Sprinkle with salt and drain grease. Stuff cooked noodles (gently) with filling. Butter 12x15 baking dish. Spoon tomato sauce in bottom of dish to cover. Place stuffed shells in dish to completely fill. Sprinkle meat over and around shells. Spoon tomato sauce over shells generously. Sprinke with 1/2 cup parmesan. Cover with foil. Bake at 350°F for 45 minutes.
Directions: PREHEAT oven to 400°F MIX soup, milk, mozzarella cheese, garlic powder and black pepper in 2-qt. baking dish. Stir in pasta, chicken and peas and carrots. BAKE 20 minute Stir. MIX stuffing, Parmesan cheese and butter. Sprinkle on top. Bake 5 minute or until hot. Serves 8.
In a frying pan that can go in the oven, saute the onions and the garlic until wilted, remove. Add the beef to the pan and cook it until done. Remove the fat. Return the onions and the garlic, add salt, pepper and thyme, add the gravy and stir evenly. Cover the whole thing with corn. Spread the hot mashed potatoes on top of the corn, making grooves. put little dashes of butter all over and sprinkle some paprika all over. Set in the oven about 1 hour at 300F or until the potatoes are all brown and crispy all around the rim We use an iron frying pan and it's just great. The longer you leave it in the oven, the better because all the flavours marry and it is just nice. You can lower the heat in order to leave it in longer.
FILLING. In pot over medium heat bring cold water and dates to a boil, and simmer two minutes, until dates nicely softened. Add Brown sugar, simmer until sugar is dissolved. Remove from heat, blend in the orange and lemon juice and set aside while making crumb crust. CRUMB CRUST. In large bowl put in the flour, soda, baking powder, salt and blend with a whisk to mix. Add the brown sugar and rub in the margarine with the tips of fingers to mix. Add the oatmeal and mix well. ASSEMBLY. Spread and pat half the crumbs in bottom of a greased 9x13 pan, saving the other half for the top. Cover base with cool date filling and spread evenly. Top with the rest of crumb mix. Bake at 325 for 30- 35 minutes or (until top nice and gold). Servings will depend on on the size of slice you wish to serve, small for the dainty tray or large and generous for dessert.
Pour the two 14oz cans of eagle brand condensed milk into freezer container of electric ice cream maker,add the 64 oz of carbonated soft drink and stir. Follow directions according to ice cream maker. ENJOY. examples of different carbonated soft drinks:ORANGE CRUSH,GRAPE,STRAWBERRY,LEMONADE-- I have even used COKE!
Sift together first 8 ingredients (flour, baking soda, salt, cinnamon, nutmeg, ginger, dry pudding mixes). Beat eggs well in another bowl. Add oil, sugar, pumpkin, and vanilla to the eggs and mix well. Combine wet mixture with flour mixture gently by hand,pressing out any large lumps with your spoon, just until ingredients are moistened- do not overmix. Pour into 2 loaf pans (greased& floured) and bake in a preheated oven at 350F for 1 hour to 1 hr 15 minutes (or when tests done with a toothpick). Cool in pan 10 minutes then let cool completely on wire racks- don't skip of your loaves will fall apart.
Melt butter in a deep baking dish. Stir uncooked noodles in melted butter until well coated. Sprinkle salt and pepper and cheese on noodles. Pour milk on all until it just reaches the top of the noodles. (Do not stir) Bake at 375F for one hour. Do not stir. You can add frozen vegetables to the dry noodles and place some meat on top before you bake. Peas, pepperoni, and colby jack cheese is my family's favorite. We've also loved other variations too.
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a bundt pan with nonstick spray. Evenly pour the melted butter into the bottom of the bundt pan and top with the brown sugar. Cut the pineapple rings in half and, alternating with the cherries, place into the butter-brown sugar mixture in the bottom of the pan. In a large bowl, combine the cake and pudding mixes together. Add the reserved pineapple juice and milk. Add the eggs and vegetable oil, and mix until fully blended. Pour the batter evenly over the pineapple and cherries. Bake for 30 minutes, following the cake mix instructions for a bundt pan, until an inserted toothpick comes out clean. Cool the cake for about 10 minutes before running a knife around the edges and inner ring of the pan. Invert onto a serving plate and slice between pineapple rings to serve. Tip. When you add the reserved pineapple juice and milk in step 4, they should equal 1 cup of liquid. If you like, you can first pour the reserved pineapple juice into a liquid measuring cup. Add enough milk until you have 1 cup of liquid. Add the liquid to the combined cake-and-pudding mix, then proceed with the recipe.
Saute celery and onion in a little butter until slightly tender but not brown. Cook potatoes and pinch of sugar in 3 cups of water until tender. (If using bouillon cubes, add before boiling potatoes. Use NO Salt in the water if using the bouillon cubes. Add in the celery and onions. Add 1/2 pint of sweet cream (can use milk), bring to simmer. Or use half-and-half. Add salt (if needed) and pepper to taste. Paprika for coloring. Sprinkle with parsley. You can sneak in a pat of butter before serving. Cooking Tips: Add as much milk or cream as necessary to suit your taste. Mash or crush potatoes to suit your taste. Or not! Don't sub or add dry milk; it gives an off-flavor.
Combine all in blender or food processor and blend at medium speed until well mixed and foamy.
MEXICAN BEEF: Make Mexican beef by frying beef and onion together; drain fat. Add garlic; add cumin, oregano, and chili powder. Add tomato sauce. Simmer for 20 minutes. VINAIGRETTE: Mix red wine vinegar, honey, lime juice, chili powder, olive oil, parsley and garlic powder together. Preheat oven to 400 degrees Fahrenheit. Add a little meat to refried beans; spread on tostada. Place on a cookie sheet. Top with cheese. Bake in oven until cheese melts and beans bubble. Plate; add 1/2 cup lettuce, sprinkle with vinaigrette, sprinkle on tomatoes and black olives. Take a spoonful of meat; put on top; sprinkle with cheese and side with sour cream and guacamole.
If you don't already have crispy turkey skin or chicken skin, preheat the oven to 375 degrees F. Place parchment sheet or a Silpat on a baking sheet, sprinkle skin with kosher salt and pepper, and cover skin with a second baking sheet so it doesn't curl up. Heat for 20 minutes, rotate the sheet, and cook for another 20 minutes. Remove from oven. When cool, dice skin and set aside. Stir-fry the ginger and garlic on medium heat in 1 tablespoon of oil until fragrant, about 30 seconds. Add green onions, carrots, cabbage, and brussels sprouts and stir-fry for 5 more minutes. In a bowl, combine the chicken broth, Chinkiang vinegar, and sugar. Add mixture to the pan and bring to a boil, then lower heat and simmer for 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in the minced shrimp, turkey, and crispy turkey skin. Fill and roll the eggroll wrappers, wetting the edges with water to help them wrapping stick. Apply water to any loose flaps in the eggroll to make them stick. In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat. Combine dipping sauce ingredients and serve.
Put garlic through press and rub into all sides of roast. Dredge meat in flour and brown on all sides in oil in frying pan. Do not let it scorch. Transfer meat to roasting pan and add the rest of ingredients. Cover and bake at 325 degrees for 4 hours, or until meat is tender, turning roast every half hour. (Don't skip this step... turning it every half hour ensures a juicy, melt-in-your-mouth roast) When done, remove from pan and cover with aluminum foil. Strain stock, pressing as much liquid as possible from vegetables. Pour stock into saucepan and bring to a boil. Stir in mixture of flour and water and cook until thickened.
Preheat the oven to 200°C. Combine the breadcrumbs, parmesan, butter, thyme and pepper. Place the chicken into a baking dish lined with non-stick baking paper. Top chicken with breadcrumb mixture. Bake for 10 minutes or until the chicken is cooked through and the crumbs are golden. Serve with lemon wedges and roasted vegetables.
Chop green peppers, cut carrots into julienne strips. Chop ripe olives, green olives, pickled onions, pimento, sweet pickle and set aside. Break cauliflower into bite sized pieces. Put 2 oz of olive oil into frying pan and add 2 cloves garlic, add cauliflower and saute. Remove from heat and set aside. In a large pot add remaining olive oil and saute the remaining 3 cloves of garlic, add ketchup, wine, tomato paste and oregano. Add chopped vegetables, pickles, olives, artichokes, pimento, cauliflower and mushrooms. Simmer for 10 minutes, stirring frequently. Add anchovies and tuna to mixture and bring to a boil, stirring constantly to prevent sticking. Serve for use immediately, refrigerate for up to 2 weeks, place in containers for freezing or place immediately in hot sterilized jars. [Editors note: Canning low acid foods such as olives or fish, has some heath concerns, we recommend that you read all comments below.]
Combine melted butter, flour and salt in a medium bowl. Gradually add milk and stir until smooth. Cook, stirring occasionally, at MEDIUM heat in a microwave for 6 to 7 minutes, or until the sauce is thickened. For Cheese Sauce: Stir in 1/2 to 3/4 cup grated cheddar cheese. Cook at HIGH for 1 to 2 minutes, if necessary, to completely melt cheese. For Curry Sauce: Stir in 1 to 2 teaspoons curry powder. For Horseradish Sauce: Add 1 teaspoon prepared horseradish. For Mustard Sauce: Add 2 tablespoons prepared mustard and a dash of Worcestershire sauce. Please note this Mustard Sauce is not Vegetarian.
Brown ground beef and onions in shortening in a skillet. Drain off excess fat. Stir in hot water, tomatoes, 57 sauce, salt, sugar, and pepper. Add macaroni; mix well. Bring mixture to a boil, then reduce heat to low. Simmer, uncovered, 15-20 minutes, stirring occasionally, until macaroni is tender. Garnish with minced parsley.
Preheat oven to 350 degrees. Whisk together white flour, wheat flour, oats, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt. In a separate bowl, beat the eggs. Add the sugar, oil, applesauce, and mashed bananas to the eggs; mix well. Add the vanilla. Combine the wet and dry mixtures. Stir until just combined. Fold in the zucchini and raisins. Pour into 2 lightly greased loaf pans (9x5-inch). Bake for 45-50 minutes or until a knife comes out clean.
Preparation-----------. Chill the celery, cucumber and tomatoes. Dice the celery into small pieces. Dice or slice the cucumber, according to your preference. Dice or slice the tomatoes, according to your preference. Dressing-----------. Combine the honey, rice vinegar, and salt and mix well. Presentation-----------. Arrange lettuce leaves or greens on a serving plate. Place celery, cucumbers, and tomatoes on lettuce or greens. Lightly pour dressing over vegetables. Squeeze lemon juice, to taste, over salad. Sprinkle with minced ginger and enjoy!
Take zest from a half of lemon and juice the lemon. Mix everything in blender and freeze mixture up to 40 minutes. Done!
Preheat the oven to 400 degrees F. Mix together the flour and oregano, and season with salt and pepper. Rinse and dry the chicken pieces, and then dredge them lightly in the seaoned flour mixture. In a heavy, ovenproof skillet, large enough to hold all of the chicken pieces, heat the olive oil, and then brown the chicken well on all sides over medium heat; be careful not to burn the oil by using too hot of a heat. Once all of the pieces are well browned, remove them to a plate. Pour out the left over oil in the pan, leaving just a tablespoon or two with the browned bits at the bottom; add the onion and cook until soft, and then add the garlic. As soon as the garlic begins to sizzle, add the wine, and stir the browned bits at the bottom while you reduce the wine by half over medium high heat. Add the chicken broth and bring to a boil. Break up the rosemary into pieces, and add it to the sauce. Return the chicken pieces to the skillet, and spoon the sauce over top; bake the chicken until done, about 20 minutes. Remove the chicken to a warmed platter, and bring the remaining sauce to a boil; add the lemon juice and season with salt and pepper to taste. Mix the tablespoon of flour with 1 tablespoon of softened butter; add the remaining butter to the sauce in the skillet, and mix well. Remove the rosemary pieces from the sauce; if the sauce is thin, stir in a little of the flour and butter mixture, whisking continuously to prevent lumps; once the sauce has thickened, add the chopped parsley, and pour the sauce over the chicken on the platter. Serve immediately.
Combine mince with the next 8 ingredients and mix thoroughly. Press into a greased and base lined 9cm x 18cm loaf tin. Bake at 190°C for 45 minutes. Top with the grated cheese and cook a further 15-20 minutes, or until cheese is golden. Remove from the pan and stand 2-3 minutes before slicing. Serve immediately.
Let yeast sit with water. Stir in next 5 ingredients and knead well. Freeze for 1 hour. Roll out dough and spread with filling. Roll up into a 9 inch pan and bake at 350 degrees for 40 min,.
Combine first 4 ingredients in a large mixing bowl; beat at medium speed of an electric mixer 3 minutes. Pour batter into 4 greased 6" x 3" x 2" loafpans. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on wire racks. Combine powdered sugar and 1 tablespoon eggnog, stirring well; drizzle over bread.