HumbleIntelligence/food-ner-1-Million huggingface dataset:
On a plate place 1/2 cup Bisquick mix. Into small bowl, pour buttermilk. In another plate put bread crumbs. Coat beef steaks with Bisquick mix. Dip each coated steak into buttermilk, then coat with bread crumbs. In 12-inch nonstick skillet, heat oil over medium-high heat. Add steaks; cook 6 to 8 minutes until thoroughly cooked.Don't forget to flip the steaks. Remove from skillet; cover with foil to keep warm. In same skillet, cook onions over medium heat 5 to 7 minutes until soft. Mix 3 tablespoons Bisquick mix and the half-and-half until blended(this needs to be really blended). Pour into onions in skillet. Cook over low heat 2 to 3 minutes stirring occasionally until gravy is thickened. Pour gravy over steaks; sprinkle with parsley.
Marinate oranges and onion in olive oil, vinegar, salt and pepper for 15 minutes to one hour. Add to salad greens and toss.
Cut open cascabel chiles and remove seeds. Heat oil in small skillet over low heat; add chiles and cook, stirring, until fragrant, 3 to 4 minutes. Place in bowl, cover with water and soak overnight. Before using, drain chiles and discard water; remove stems and remaining seeds. Place nixtamal in colander and rinse thoroughly. Place in Dutch oven or heavy lidded pot and add water. Slice one onion and add to pot with garlic cloves. Bring mixture to boil, cover and simmer gently for 1 1/2 hours. While the corn is simmering, place tomatoes in pan of boiling water and cook 2 minutes. Drain and allow to cool, then slip the skins off. Place peeled tomatoes and chiles in blender,puree and set aside. Remove excess fat from pork and cut into large chunks. When nixtamal has cooked 1 1/2 hours, add pork, tomato-chile mixture and salt. Cover and simmer gently another 1 1/2 hours. Chop two remaining onions. To serve, ladle pozole into large soup bowls. Arrange lettuce, serrano chiles, lime wedges and oregano in separate bowls, and crisp tortillas in basket or bowl. Add garnishes to pozole and squeeze in lime juice as desired, serve with tortillas.
Preheat oven to 350. In a bowl combine flour, baking powder, and cinnamon. Set aside. In a small pot melt butter over low heat. Add chocolate chips and cocoa while stirring constantly. Remove from heat when chocolate chips are just about melted. In a large bowl combine eggs, sugar, and vanilla. Add in flour mixture and chocolate mixture alternately stirring just until blended. DO NOT OVERMIX. Spoon into well greased muffin tin or paper cups that have been lightly sprayed with oil. (muffins tend to stick). Sprinkle muffins with chocolate chips and chopped nuts. Bake for 20 minutes or until a toothpick inserted comes out clean.
Combine all ingredients in a large bowl, taking care not to crush the avocado. Let rest at least 10 minutes to marinate the flavors before serving.
Have eggs at room temperature. Select a saucepan that can hold the bowl of your stand mixer easily. Fill it with a few inches of water and bring to the simmer. Crack eggs into the mixer bowl, add sugar, and salt. When water is hot, place eggs over, and beat with a whip until they are golden and warm. Note: As long as the water is not too hot, it is okay to leave the egg and sugar mixture sitting there without it being stirred, the point of this is to melt the sugar, and warm the whole, but do not leave it out of sight, whip it periodically, this may take 7 minutes. The mixture should be warm on your finger, but not hot. Transfer the bowl to the mixer and fit with the whisk attachment. Turn to setting 8 (out of 10), and beat until the eggs almost fill the bowl. This may only take 5 minutes. Tip the butter in gently, still with the mixer on high speed, let it run down the sides of the bowl. The mixture should deflate only minimally, if at all. Remove the mixing bowl from the stand, discard the whisk attachment. Get a whisk, it could be the one that was used to whip the eggs in the water, or it could be a clean one. Also have hand a rubber spatula or big wooden spoon. Add the flour in thirds. Whipping lightly but well between additions. The mixture will deflate but do not be alarmed, there will be plenty of batter, and the cake will still be light. Do not overwork the dough. Switch to the spoon, lifting the batter up several times to assure that there are no lumps. Be cautious to overwork the batter. Transfer to pans evenly and rap them against the side of the counter. Bake at three fifty.
In large bowl, mix flour, sugars, soda and cinnamon. In heavy-bottomed saucepan, heat til melted and just UNDER a boil, don't boil!, the 2 sticks butter, 4 Tbl. cocoa and the 1 cup water. Pour over dry ingredients. Stir. Add buttermilk, eggs and vanilla. Stir well til all is combined. I use a large whisk for this. Scrape sides and bottom to incorporate all til smooth, but you don't have to over-mix. Pour into greased and floured 13x9 pan. I use my old metal one for this, *it seems to come out MUCH better than using a glass one. Bake in 350° oven for 35-40 minutes, test with a toothpick. Remove from oven and while cooling, make icing. Fudge Icing: In heavy-bottomed saucepan, melt and bring just UNDER a boil, the butter, cocoa and cream or milk. Stir in quickly the powdered sugar and vanilla til creamy. Then QUICKLY spread/pour over warm cake. Spread icing evenly over top. Chill in fridge til set. *For the icing, it's 3 3/4 cups powdered sugar or 1 (1 lb. ) box. It doesn't want to show up in the recipe.
If you have one large tenderloin, cut it into 16 medallions. If you have 2 small tenderloins, cut each one into 8 slices. Sprinkle with cumin, paprika, salt, and pepper. Saute pork slices in oil in a large skillet for 6 to 8 minutes on each side or until browned. Transfer pork to a serving platter and keep warm. Drain the fat from the skillet; add onion and garlic, and saute 3 to 4 minutes or until lightly browned -- be careful not to burn it. Add wine, water, and vinegar; stir well. Bring to a boil; reduce heat, and simmer uncovered, until the liquid is reduced to 1/3 cup. Add the butter, stirring until the butter melts. Spoon sauce over the pork; sprinkle with cilantro.
Preheat your grill to medium. Lightly spread butter on 1 side of each slice of bread. Sprinkle with parmesan. Grill bread until just lightly toasted. TOAST ONE SIDE ONLY! Serve hot.
Place slices of bread on a stone or cookie sheet. Brush with a little olive oil or melted butter. In a small sauce pan, add olive oil or butter. (whatever you like). When hot, add Italian seasonings and garlic. (You can adjust the amount of garlic and Italian seasoning to your taste). Cook about 2 to 3 minutes until garlic is softened. Be careful not to burn garlic. Add sliced tomatoes on top of sliced bread. Brush mixture on top of bread and tomatoes. Add cheese. (You can use an Italian blend cheese if you like). Bake for about 15 minutes or until cheese is bubbly. This is good with any Italian dish! I love it with spaghetti!
Dampen the rims of 4 martini glasses and then line the rims with sugar crystals. Combine eggnog, brandy, amaretto, nutmeg, and ice cream in a blender; process until smooth. Pour mixture into martini glasses and garnish each glass with a whole cinnamon stick.
For dough, cut butter into flour until mixture resembles coarse crumbs. Stir in sour cream until mixture forms a ball. In a medium sauce pan over low heat, melt peanut butter chips, stirring continually. Stir in peanut butter. Remove from heat, stir in sugar. Halve dough. On a surface sprinkled lightly with additional powdered sugar, roll each dough half into a 12x9-inch rectangle. Spread half of the filling on each rectangle. Roll dough up from the long side. Wrap and chill dough for one to two hours, or until firm. To bake, preheat oven to 350°F Cut dough into 1/2-inch slices. Place on an ungreased cookie sheet Bake for 25 minutes, or until edges are slightly brown. Remove and cool completely on wire racks. For glaze, cook and stir chocolate pieces and shortening in a small sauce pan over low heat. Drizzle chocolate over cooled cookies.
Chop onion and saute in oil. Add parsley, basil, garlic, salt and pepper. Add tuna, and simmer for about 5 minutes. Add tomatoes, juice and all, If you don't care for the consistency of these tomatoes, you can puree them in the food processor or use tomato puree instead Simmer 20 minutes. Pour over pasta.
Soak bamboo skewers in water for 30 minutes. In a medium bowl, whisk together the soy sauce, garlic, oil, gingerroot, sugar, vinegar, sesame seeds, and pepper. Add steak and marinate for 30 minutes, chilled. Pre-cook the mushrooms by heating skillet at medium-high. Add olive oil, mushrooms, and rosemary. Cook for about 5 minutes. After marination, thread the screwers by alternating the steak cubes, red peppers, and partially cooked mushrooms. Grill the kebabs on medium-high heat for 6 minutes. Flip, baste with left over marinade, and cook for another 6 minutes.
Over medium heat, warm the cream and 7 tablespoons of the butter. Meanwhile, slice truffles thinly. Sautee with remaining one-tablespoon butter over medium heat until aromatic and lightly browned. Bring cream to a simmer, stir in cheese until melted and sauce is smooth. Season with salt and pepper. Finally, toss with pasta and serve.
Start with boiling pot of hot water. Add salt pepper and crab boil bag for flavor to the boiling water. Add 20 lbs of chopped up red skin potatoes. Leave skins on if you desire. Boil until potatoes are almost done. I cook them til they are fork tender and just about done- as long as they are not mushy they will be fine. If you have taken them too far and they are cooked more than you like just let them cool until they are warm but not steaming before putting them in the cooler.You may want to warm the add ins before tossing them into the cooler to ensure they melt. Dump boiled potatoes into clean cooler/ice chest Igloo type cooler. (We use a brand new one or one that has been cleaned well with bleach and rinsed well). With clean plastic gloves and a long knife, slice through the entire 'mess' of food, cutting and slicing through to make the pieces as small as you like. This will also help to mix it well. Cut as much as you like and REMEMBER the potatoes are HOT- so be careful! Optional Ingredients: You can either serve them separately and allow your guests to add their own OR you can add them now using the knife method. Now, close the lid of the cooler and lock them up. Make sure NO ONE opens it! The steam will continue to cook the potatoes. They will stay warm for HOURS and be ready and perfect when you are ready to serve. PS. You CAN do these in a foil pan too for easy clean up. You can even put the pan in the cooler! Or line the cooler with foil!
Mix milk and soup mix. Let it marinate 10 minute. Add beef. Mix together and bake in small casserole dish or loaf pan for 30 minute at 375.
Heat olive oil over moderately high heat. Saute onion and garlic for 3 minutes, until limp and fragrant. Add the tomatoes, basil and red pepper. Bring to a boil. Add frozen spinach and boil for 5 minutes. Add shrimp and cook until shrimp has cooked through, about 5-7 minutes depending on the size of the shrimp. This is good served over rice or any grain of your choice. It also good with crusty bread and a salad.
Place the farro in a bowl, and pour on enough hot water to cover by an inch. Let soak according to package instructions (some types of farro must be soaked overnight). Place the dried mushrooms in a large bowl. Cover with 2 cups boiling water. Let sit 30 minutes. Drain the mushrooms through a strainer set over a bowl and lined with a paper towel. Squeeze the mushrooms over the strainer, then rinse in several changes of water to remove grit. Chop coarsely. Set aside. Add the broth from the mushrooms to the stock. You should have 6 cups (add water if necessary). Place in a saucepan, and bring to a simmer. Salt to taste. Heat oil over medium heat in a large skillet. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the fresh mushrooms. Cook, stirring, until they begin to soften and sweat. Add salt to taste, garlic and rosemary. Continue to cook, stirring often, until the mushrooms are tender, about five minutes. Add the farro and dried mushrooms. Cook, stirring, until the grains of farro are separate and beginning to crackle, about two minutes. Stir in the wine and cook, stirring until the wine has been absorbed. Add all but about 1 cup of the stock, and bring to a simmer. Cover and simmer until the farro is tender, about 50 minutes. Remove the lid, and stir vigorously from time to time. Taste and adjust seasoning. There should be some liquid remaining in the pot but not too much. If the farro is submerged in stock, raise the heat and cook until there is just enough to moisten the grains, like a sauce. If there is not, stir in the remaining stock. Add the Parmesan, parsley and fresh ground pepper to taste, and stir together. Remove from the heat and serve.
Clean trout. Sprinkle inside with salt pepper. Place 6 strips of bacon on bottom of pan. Place fish on top of bacon. Lay 6 strips of bacon over the fish. Put a cover on the dish and bake at 250 degrees Fahrenheit for 6 hours. At the end the bones will be soft like canned salmon. A 2 lb. fish requires only 3 hours baking.
Do not puncture potato since sweet potatoes will drip juices while baking. Wrap in foil and bake at 400 degrees for about 45 minutes depending on size. Slice open and top with butter, cheese and lemon pepper seasoning in that order so cheese has an opportunity to melt. Dress with sour cream and chives. Sprinkle with additional lemon pepper.
Mix sugar, tapioca, milk, egg and salt in large bowl. Let stand 5 minutes. (Use a bowl where your ingredients only come up half way so there's room to boil without boiling over.). Cook at full power, stirring every 2-3 minutes until mixture comes to a full boil. Should take about 10 to 12 minutes. Stir in vanilla and cool. Pudding thickens as it cools. If desired, place plastic wrap on surface of pudding as it cools. NOTE: you can make this on the stovetop if you prefer.
Preheat oven to 375. Combine cake mix, oil, egg and water. Beat at medium speed until well blended. Add cereal and walnuts; mix until well blended. Drop by heaping teaspoonfuls about 2 inches apart on ungreased cookie sheets. Use thumb to make indentation in each cookie. Spoon about 1/2 teaspoon preserves into center of each cookie. Bake 9-11 minutes or until golden brown.
In a heavy 1- to 1 1/2- quart saucepan, combine the apricots and water and bring to a boil over high heat. Reduce the heat to the lowest possible point, cover tightly, and simmer for about 30 minutes, or until the apricots are soft and have absorbed almost all of the liquid in the pan. Watch carefull for any signs of burning. Puree the apricots by rubbing them through a fine sieve or food mill set over a bowl, or pulverize them in the jar of an electric blender. With a rubber spatula scrape them into a bowl. Add the vinegar, sugar, honey, paprika and salt and beat vigorously with a spoon or whisk until the mixture is smooth. Cover tightly and refrigerate until ready to use. (The sauce can be kept in the refrigerator for 2 or 3 months.). Spicy apricot sauce is traditionally served with white meat drumsticks but also may be used as a condiment with other fried or roasted meats and fowl.
Line two 9 inch pie plates with pastry. Trim pastry to 1/2 inch beyond edge of plate; flute edges. Line crusts with a double thickness of heavy-duty foil. Bake at 450 for 10 mintes. Discard foil. Cool on wire racks. Place raisins in a saucepan and cover with water; bring to a boil. Remove from the heat; set aside. In a mixing bowl, cream butter and sugars. Beat in eggs, vanilla and cinnamom until smooth. Drain raisins. Stir raisins, nuts and coconut into creamed mixture[mixture will appear curdled]. Pour into the crusts. Bake at 350 for 30-35 minutes or until set. Cool on wire racks. Garnish with whipped topping and nuts if desired.
Mix orange juice, lemonade and Southern Comfort together in a large punch bowl and let it sit for an hour or so. When ready to serve, add the chilled 7-Up. Garnish with orange slices and the frozen orange juice ring (this helps to keep the punch chilled - you could use frozen o.j. cubes instead). *Mom uses less when there are going to be kids around - they really like this stuff.
Toss the chicken with the salt, turmeric and cinnamon. Cut off and discard the chili stems, shake out the seeds. Place the dried chilies into a cup of boiling water and refresh for 10 minutes. Drain and puree the fresh chilies, the shallot, garlic and lemon grass in a food processor. Reserve. Heat the peanut oil in a large pan or wok over high heat. Brown the chicken and set aside. Add the chili mixture to the pan, and cook for 4 minutes until fragrant and mahogany-colored. Add the chicken back to the pan and cook, tossing, until cooked thoroughly. Stir in the ketchup and vinegar, the salt and the sugar. Cook for several minutes; after the mixture boils, add the vegetables and mint. Toss and serve.
Saute onions in first tablespoon of oil until translucent. Set aside and let cool. Combine breadcrumbs and milk, let soak for 10 minutes. In a large bowl, combine onions, breadcrumbs, milk egg, meat and seasonings. Mix thoroughly. Form tablespoon of the meat mixture into balls. Over medium heat, fry meatballs in second tablespoon of oil until brown on all sides. In a small saucepan, combine gravy and cream; heat through but do not boil. Serve meatballs with gravy, boiled potatoes and lingonberry preserves.
Brine the chicken by soaking the chicken (giblets removed) in salt water for 12 hours in the refrigerator . Remove from salt water and rinse. Peel and mash the garlic, and mix it with the vinegar and the vegetable oil. Stir in the chile powder, cumin, paprika, garlic salt, and soy sauce. Place the chicken in a ziplock bag, and pour in the marinde. Seal the back and toss to coat the chicken with the marinade. Marinate chicken, refrigerated, for 12-24 hours. Preheat oven to 375 degrees. Peel the potatoes and cut into small wedges. Place the potatoes in a roasting pan. Place the chicken, breast side up, on top of a rack over the potatoes. Roast chicken uncovered for 30-45 minutes. If the skin is getting too brown, cover loosely with foil. Flip and stir the potatoes with a spatula. Continue to roast until chicken has an internal temperature of about 165 degrees, about 1 hour and a half total oven time, depending on the size of the chicken. (Read more here about how to roast chicken). Remove chicken from oven and let cool for 10-15 minutes before carving.
Heat oil in a saucepan. Add sauerkraut and stir. Turn heat to low and cover; cook until sauerkraut is hot throughout. Remove from heat, let cool slightly, and stir in creme fraiche and minced chives. Serve.
Combine all ingredients together in a large bowl, tossing with spoon. I often make 1/2 batch at a time.
boil a large pot of water for macaroni. add macaroni when water comes to a boil. in a medium size saucepan melt 2 tbsp of butter over medium heat. once melted add 2 tbsp of flour and whisk into a paste. once paste is a golden colour add 1 cup of milk. whisk continuously until it starts to thicken. reduce heat to almost minimum. add cheese and incorporate until smooth. add salt and spices. add onions and bacon. continue to stir and incorporate flavours and thicken. once pasta is tender drain it from the water and return the pasta to the pot. pour cheese sauce over pasta and stir gently to coat pasta. put the pasta in a large baking dish. melt tsp of butter in the microwave and stir in breadcrumbs and parmesan. sprinkle buttered breadcrumbs over top the pasta. place in a preheated 400 degree oven for 15 minutes or until breadcrumbs are golden brown. remove and let sit for 5 minutes. Serve and Enjoy!
Dice onion and peppers (with jalapenos, you can adjust the heat by removing some seeds). Prepare egg mixture by whipping eggs, coconut milk, salt and pepper to taste in a bowl. Sautee peppers and onions in butter in a nonstick 8-inch egg pan over medium heat to desired level of cooking. Always salt your veggies to taste during cooking. When onions and peppers reach desired level of cooking, add ground beef and cook until brown. When ground beef is browned, make sure nothing is stuck to the pan and turn the heat to high. Immediately pour egg mixture over the top of the onions, peppers, and beef. Immediately begin swirling contents of pan vigorously in a circular motion until contents become congealed and are moving together as one freely in the pan. Turn heat down to medium and cook until AT LEAST everything in the pan seems like it is solid enough to "flip. Continue moving contents in the pan in a circular motion every 10-20 seconds to make sure it doesn't stick. I usually cook for about ten minutes on the first side. That amount of time will create a nice, brown "crust" and makes the fritatta more solid and easier to flip. Flip the eggs, immediately turning heat back up to high and swirl vigorously until moving freely as you already did for the other side. Also repeat the medium heat cooking, but this time can be less as the mixture is pretty thoroughly cooked through by this point. Feel free to substitute different veggies or protiens, but this combo is the best imho. Enjoy!
Sprinkle the salt over the cucumber slices and allow to sit for several hours, shaking occasionally. Wash the salt off the cucumbers. In a separate bowl, mix the oil, sugar, salt (to taste), and pepper (to taste). Sprinkle with nutmeg. Add the cucumber and onion slices and mix well. Chill thoroughly before serving.
Drizzle olive oil over first set cut up veggies (carrots, potatoes, and onion) Mix the first set of herbs together Toss with oil coated veggies Layer on a cookie sheet. Bake 450°F for 20 minutes. Meanwhile prepare second set cut up veggies (peppers, zucchini, and squash) by drizzling oil over them. Mix second set of herbs. Toss with second set of veggies. After the 20 minutes are up for the first set of veggies, mix the second set of veggies in, so you have one glorious mixture of herbed vegetables. Bake an additional 20 minutes at 450°F. Enjoy!
Over medium heat bring Part 1 ingredients to a boil. Mix Part 2 ingredients and add to boiling mixture. Cook until bubbly and thick. Remove from stove and add Part 3 ingredients. This will keep in the refrigerator for weeks. Room temperature ketchup mixes easier than refrigerated. Serve warm.
Mix chicken breast meat, chicken broth, and undiluted cream of chicken soup into a 3-quart sauce pan with lid. Add dried rosemary and veggies and stir. Heat over medium-high heat until boiling, stirring frequently. Add biscuit pieces to the boiling broth. Cover with lid and reduce heat to simmer for 20-22 minutes.
Put lemon grass, garlic, and ginger in pot with chicken broth. Simmer on low heat for 1/2 hour, then strain into soup. In a little vegetable oil, cook thighs in their own juices for about 5 minutes. Add mushroom and cook 5 more minutes. Add curry paste, fish sauce and lime juice, and stir. Pour in the strained stock, add the coconut milk and simmer for 15-20 minutes. Add onions and simmer 5 more minutes. Turn off heat and add the chopped cilantro. Stir. Serve with lime pieces, more cilantro, and sliced jalapeno on the table for diners to add.
Preheat oven to 350°F; heat a skillet over medium-high heat. Add the oil and shallots and cook until soften, add the garlic and thyme. Continue cooking until the shallots are lightly browned. Transfer to a medium-size bowl and let cool slightly. Mix in the croutons, cheese and bread crumbs. Pound the steak to a even thickness. A larger surface area is perfect so as to hold the stuffing. Put the steak on a work surface and mound the blue cheese stuffing lengthwise down the center. Roll the steak and tie off with string securely in several places. Salt and pepper the meat. Heat an over-proof skillet with a thin layer of oil and sear the steak on all sides. Put the skillet in the oven for ten minutes. Turn steak over and leave in for another ten minutes. Take steak out and cover with loose foil for 5-10 minutes and then begin carving. Enjoy.