HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in large skillet or wok; saute onion over medium-high heat for 2 minutes; add garlic and saute for 1 minute. Push onions and garlic to side; pour eggs onto bottom of wok; cook and stir eggs for 1-2 minutes until firm; stir onions, garlic, and eggs together. Add meat, rice, green onions, and any additional veggies from optional list** below to wok; stir and toss until evenly mixed and almost heated through. Add bean sprouts and soy sauce to wok; stir until heated through; serve (or put away for later meal) and enjoy! For variety you may add (at same time as meat) any of the following **optional veggies: Sliced mushrooms, sliced water chestnuts, thinly sliced celery, snow peas, (thawed) peas & carrots, chopped green pepper, finely shredded cabbage, or slivered almonds ~ Just don't be afraid to experiment and use whatever's in your refrigerator! Note: Including 1/2 teaspoon sesame oil with the vegetable oil gives the rice a really wonderful flavor!
Cook linguine according to directions, drain and set aside. Heat 1/2 of olive oil in large fry-pan, over medium high heat. Place chicken strips in pan and cook about 3 minutes each side, or until done, then set aside. Put remainder of olive oil in same pan, leaving chicken remnants. Add sliced peppers, mushrooms, stirring ocasionally, until all is tender. After cooking these ingredients for a few minutes, add garlic and stir until it becomes done-- just about a minute. Add the wine, tomatoes(with juice) and all spices, salt and pepper. Stir the ingredients together and let simmer for 3-4 minutes. Add chicken into the pan and stir, letting all ingrdients blend and simmer a few minutes more. In a large mixing bowl combine linguine and chicken mixture. Add the parmesan cheese and toss all together. Serve and enjoy.
Preheat the grill (broiler) on the hottest setting and roast the peppers under the grill, turning frequently. When they are softened and their skins begin to blacken place them in a plastic bag, seal and leave to stand for 15 minutes. Peel the peppers, remove the stalks and seeds then slice the flesh and arrange on a plate. Add the crumbled feta and pour over the olive oil, scatter the capers and preserved lemons over the top. Sprinkle with a little salt if required.
Whip up cream cheese to help soften. Add brown sugar, sugar and cinnamon. Remember you can add less or more until you get that certain taste you are looking for. Whip together and store in a sealable container for storage in the fridge.
In a mixing bowl, combine the first five ingredients. Cook the ground chicken until done. Season with the salts and black pepper while cooking. (Make sure you break up the big pieces so that the chicken remains crumbled) Drain and set aside. In a frying pan or wok, add 2 tablespoons of vegetable oil and stir-fry the ingredients in the mixing bowl for about 3 minutes. (Do not overcook. Vegetables should still be colorful). Combine the ground chicken with the stir-fry in the wok. Stir and simmer for about 2-3 minutes to balance out flavors. Put in a bowl and set aside. Whisk together egg and milk to create egg-wash. Take one eggroll wrapper and brush edges with the egg-wash. Take two spoonfuls of the chicken mixture and place in center of wrapper. Then generously top with cheese and fold according to directions. Set aside and fill the other wrappers. Once finished, deep fry 3-4 eggrolls at a time for 2 1/2 minutes. (TRICK: Turnover eggroll every 30 seconds so that the eggroll doesn't get top-heavy from the oil and becomes difficult to turnover).
Blend butter and both sugars. Add eggs and vanilla. Mix together with flour, blended oatmeal, salt, baking powder and soda. Add chocolate chips and nuts. Roll into balls and place two inches apart on cookie sheet. Bake for 10 minutes at 375.
Melt butter in medium saucepan over medium heat. Add onions; cook and stir for 5 minutes, or until tender. Add creamed spinach and half-and-half; cook and stir 5 minutes, or until hot. Stir in cheese and (if desired) the dry sherry. Cook 2 minutes, or until cheese is melted. Serve with breadsticks or French bread slices, if desired. NOTE: Dip may be held in a small slow cooker over low heat for several hours.
Preheat a griddle pan until smoking hot or preheat the broiler to high then reduce the heat to medium-high. In a medium size bowl, whisk the oil with the water until thick and creamy. Whisk in the lemon juice with a few pinches of salt. Stir in the garlic, oregano, capers, chilies and parsley. Lightly brush the tuna steaks with the spicy dressing and cook on the preheated griddle pan or under the broiler for 2 minutes on each side. To serve, make a diagonal cut in the middle of the tuna steak so you get 2 pieces per portion. Place the pieces, overlapped, in the middle of a serving plate and drizzle over the spicy dressing.
Bring the steaks to room temperature. Rub a cast iron skillet or heavy pan with EVOO and heat over a medium-high flame. When the pan is very hot, add the steaks and cook for 4 minutes on the first side, then 3 minutes on the second side for medium doneness. The steaks should be deeply caramelized before turning. Place a skillet on the stovetop for the eggs and heat over medium-low flame. Meanwhile, to a small skillet over medium heat add a drizzle of EVOO and 2 tablespoons butter. Add the shallot and sprinkle in the thyme leaves and saute until soft, 2-3 minutes. Sprinkle with flour and stir a minute. Add the wine and stir to evaporate, 30 seconds. Add the Worcestershire sauce, stock, lots of pepper and a pinch of salt. Stir in the mustard and incorporate. Then stir in the half-and-half or cream and stir for 1 minute more. Turn off the heat. Toast the bread while the sauce cooks and butter it while it's hot. Add 1/2 tablespoon of the remaining butter to the hot egg skillet over medium-low heat and cook the eggs to desired doneness, two eggs at a time. Repeat with the remaining butter and two eggs. Serve the steaks on halved buttered toast with eggs on top. Pour the sauce over the steak and eggs and garnish with watercress.
Preheat oven to 400. In a large bowl mix dry ingredients. Do not add the garlic salt. Add shortening and cut until crumbly in texture. Add the milk. It should be sticky. Mix in cheese. Try not to mix too much or it won't rise well. Drop on cookie sheet and bake 8-10 mins or until brown on top. Melt butter or margarine. Brush on hot biscuits. Sprinkle with the garlic salt. Do it this way so you make sure the garlic salt is on every biscuit. They are not as good without the flavor on every one.
Stir and mix all ingredients well before pouring into a jar. Chill. Delicious on tossed salad, shrimp, meats, french fries, chicken nuggets, etc.
Pre Heat oven to 375 degrees. In a large skillet, cook onion and green pepper in butter til tender but not brown. Cut Hot Dogs into 1/2-inch pieces. Stir into skillet along with beans, corn, tomato sauce,olives, garlic, sugar, chili powder and a dash of pepper. Simmer uncovered, til thickened, about 30 minutes. Add cheese. Stir until melted. Turn misture into a greased 9 x 13 casserole dish. Place 2 cups cold water in a sauce pan. Stir in corn meal and 1/2 teaspoons salt. Cook and stir until very thick (1/2 to 1 minute after mixture comes to a boil). Spoon over the hot mixture forming a lattice design. Bake at 375 degrees for 25 to 30 minutes.
Melt butter in bottom 10" ducth oven and add cornflakes into butter. Remove butter and cornflakes to another container. Add 3/8" cubed potatoes, with skin on, into dutch oven. Mix milk and soup together and pour over potatoes. Arrange grated cheese or slices to cover the potatoes. Sprinkle corn flakes over top. Bake on medium high heat, covered.
Preheat oven to 350 degrees. Cook cabbage in 2 inch of boiling water with 2 teaspoons salt for 7 - 10 minutes or until crisp tender, drain well. Combine onion, caraway seed, mustard, 1/2 teaspoon salt, soup and milk. In a greased 2 quart casserole dish, layer cabbage, corn beef and soup mixture, ending with soup. Bake for 35 minutes. Meanwhile, melt butter in a skillet, stir in croutons. Do not brown. Remove casserole from oven, arrange croutons in a circle around edge of casserole. Cut cheese in diagonal wedges, arrange in center of casserole. Bake 10 minutes longer.
Mix ingredients together. To use: Part hair and sprinkle a little powder along each row -- or for short hair, add some with your finger tips around the face and work back Leave on for 10 minutes. Brush out as much of the powder as possible. Note: The only drawback from this is that the hair is not quite as shiny.
Soak the apricots overnight in 500 ml of water. The next day, peel the pumpkin into small chunks and cook gently in the rest of the water and lemon juice. Pour in the soaked apricots and water and cook for a further 10 minutes. Add the sugar and bring to the boil again, stirring until the sugar is dissolved. Bottle and seal.
Position a rack in the lower third of your oven and pre-heat to 350 degrees F. If using a 10 or 12" tube or bundt pan, grease and flour the pan; if using two 6-cup loaf pans, line the pans with parchment. In a small bowl, mix the cocoa, 1/2 cup sugar and 1/3 cup water together until well blended; set aside. Mix the flour, baking powder, salt thoroughly and sift together onto a piece of waxed paper; set aside. In a large mixing bowl (with the whisk attachment if you have it), beat the sugar, oil, vanilla and pepper until well blended. Add the eggs one at a time, beating well after each addition. Stop the mixer and add one third of the flour mixture; beat on low speed until just blended. Stop the mixer and add half the milk; beat on low until just blended. Repeat with another third of the flour, the remaining milk and the rest of the flour. Pour three cups of the batter into another bowl and stir in the cocoa mixture. Pour one third of the plain batter into the prepared pan (or divide between the two loaf pans)and top with one third of the chocolate batter. Repeat with the remaining batters, but don't worry about marbling--it happens by itself during the baking. Bake until a cake tester comes out clean, about one hour and ten minutes for either the bundt/tube pan or the loaf pans. Cool in the pan(s) on a rack for 15 minutes. Loosen the cake from the sides of the pan(s) to release, invert and invert again so the cake ends up right side up on the rack. Cool completely before slicing.
Select your peaches, its best if you have a relationship with a particular orchard. I always buy my peaches at Gold's Orchard, in Stonewall, Texas. Lynette Gold gives me the heads up by email when to run on over and pick up those wonderful sweet perfect peaches that the family grows. Make sure that the peach is freestone. Bring a large pot filled half way with water to a boil, reduce the heat and keep just at a low boil. Place whole peaches in water for 2 minutes (this may vary, depending on the ripeness of the peach-the riper they are the shorter it will take) Remove from water, let cool until you can handle the fruit. Remove pit by slicing peach in half length-wise, then peel. Place fruit in clean hot jars (I use wide mouth jars for this). Pack tightly. Meanwhile, Take 4 cups sugar, 2 cups filtered water, 2 cups bourbon (I use Ira's Canadian Hunter) Cinnamon to taste, Nutmeg to taste and Allspice berries- about 10 or so- bring to a boil, stir until sugar is dissolved- let simmer while peeling peaches. Should be reduced by 1/3. Ladle bourbon syrup over peaches, leaving about 1 inch head space at the top of the jar. Use new seals and clean rings, screwing tightly down on the top of the jar. Place jars in boiling water bath for 45 minutes. When you remove the jars from the water bath, the bourbon syrup should still be boiling. Set jars aside, allow to cool.
Combine first 7 ingredients in a bowl. Slowly drizzle olive oil in while stirring to create consistency you would like. You may need more or less! Allow ingredients to sit for 6 hours or overnight Place some of the filling on 2 pieces of bread -- top with fresh cucumbers and enjoy!
Preheat oven to 350. Line a cookie pan with non-stick foil. Cover bottom of pan with an even layer of pretzels. Melt butter in saucepan over medium high heat. Add brown sugar and cook stirring constantly until foamy (about 3 minutes). Pour toffee over pretzels and spread evenly. Bake for 10 minutes. Remove from oven, turn off oven. While toffee is still hot, sprinkle with peanut butter chips, allow to soften and melt, spread evenly. Sprinkle with chocolate chips, place in warm oven for about a minute until chips have softened, swirl on top. Allow to cool. Break into pieces and enjoy!
Bring water to a boil and add it to the corn meal, stirring thoroughly. Add the butter and salt to taste. Form into several flat tortillas (4 to 6 inches diameter, 1/8 inch thick) and roast over a low charcoal fire or on a wire rack over the burner of your stove. Serve hot with butter and fresh white cheese.
Preheat oven to 350. Melt butter in saucepan over medium heat. Add brown sugar, corn syrup, and flour. Bring to a boil stirring constantly. Reduce heat and simmer for 5 minutes continuously stirring. Remove from heat. Once mixture is lukewarm, add milk and stir until smooth. (It will be lumpy at first- just keep stirring.) Add pecans - I used about a handful of halved pecans broken into fairly large pieces. Place brie into oven until melted- only 5 minutes or so- you will know if you touch the outside and it moves with the melted cheese inside. Take brie from oven and onto a serving platter. Warm caramel/pecan mixture if it has cooled, and pour over the top. Serve with sliced apples. Enjoy! **NOTE: If you choose a slice of brie instead of a round, you should not bake the brie. It would melt all over the place. Just take out to room temperature, pour warm caramel sauce over it-- that should soften it enough to still be delicious.
In a small bowl mix together the scallops, lemon juice, garlic and chili power if desired along with any other seasonings you like with scallops. Prepare a a small steamer with 2 cups of water and bring it to the boil until steaming well. Place the noodles and vegies in the bottom of the steamer in with the water, scallops at the top. Once back at the boil drop heat to around medium so it continues to steam without boiling too hard. Steam for 8-10 minutes. Drain noodles and vegetables, stir through soy sauce (once again to taste) and serve with scallops on top.
Brown ground beef. When almost done, add the onion and continue to saute until the onions are clear. Drain and set aside. I also season the beef with a little Ms. Dash or something without salt, since the soup will add enough salt taste. In a casserole dish, (I usually use a pyrex that is 11x7) spray the bottom with no stick spray, then cover the bottom with the tater tots. You can see how it's hard to measure, but you can adjust accordingly for your dish. Pour ground beef and onion over tater tots. On top of beef, sprinkle frozen corn. (as much or as little as you like). Put cream of celery soup in a cup and ad enough milk to make it creamy. Pour this mixture over the corn. On the very top, cover with mozerella cheese. Bake at 350 for about 30 min, or until bubbly. It may take longer if it has been refrigerated.
Drain water from canned chicken and canned tomatoes and chiles. flake chicken and mix with tomatoes and chiles, and shredded cheese in a bowl. Spead mixture over one side of tortillas as thin or as thick as you like. Fold tortilla and place in electric skillet on 325 degrees or on stove at medium high heat. Brown tortilla on one until side crispy then flip and do the same on other side. Place tortillas on plate to cool. Serve with LIPTON Spanish Rice mix for complete meal if desired.
Heat oil in pan, add onions and garlic. Cook covered over low heat, stirring occasionally until onions are very soft. Add tomatoes to pan, simmer covered about 10 minutes or until soft. Add potatoes, puree, water, okra and beans. Simmer covered for 15 minutes. Add cauliflower. Simmer covered until potatoes and cauliflower are tender. Stir in parsley, sugar and salt and pepper to taste. Stir until heated through.
In a large dutch oven, heat 2 tablespoons of the olive oil. Add the sausage pieces, and cook over medium high heat until browned, about 5 minutes. Remove sausage to a plate. Add the leeks, carrot, and garlic to the oil in the pan and cook over medium heat until softened, about 7 minutes. Add the lentils, herbs, bay leaf, and 5 cups water; bring to a boil. Season with salt and pepper, and simmer over low heat until the lentils are tender, about 35 minutes. Remove the herb sprigs and bay leaf. In a small bowl, combine 2 tablespoons of olive oil with the mustard. Add the sausage back into the pot, and stir until sausage is warmed through. Transfer the stew to bowls, and drizzle with the mustard oil and parsley to serve.
fry the beef To make a white sauce:. Fry onion and celery in butter. Add flour. Add milk and soy sauce. Stir continuously 'til boiling and thickened. In an oven proof dish, mix the beef, white sauce, rice, and bean sprouts. Bake covered 1/2 hr. Bake uncovered 1/2 hr. Add chinese noodles to the top to back for the second half if desired.
Add ice, coffee, milk, sugar substitute, and syrup to a blender. Blend on high speed until mixture is smooth and ice is incorporated. Pour into tall glasses and garnish with whipped topping. Serve immediately.
Put peeled and cut potatoes and onion in fry pan with 1/4 cup butter. Fry on medium low for 30 minute or until tender. Add additional butter if necessary during cooking. Fry steak in separate fry pan till done as desired. Put steak in with potatoes and onion and add garlic. Stir fry 10 minute on med. low.
Preheat oven to 350°F. NOTE: For those of you who do not want to use the rum, especially in the frosting, please try using water with rum flavoring to your taste. Same for the cake. Grease and flour a 13 x 9-inch pan or two round 8-inch layer cake pans. CAKE. Mix cake mix, pudding, water, rum and oil. Add eggs, one at a time, beating well after each addition. Stir in pineapple then fold in coconut. Bake for 25 to 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool. FROSTING. Mix crushed pineapple, rum and vanilla instant pudding. Beat until it thickens. Fold in 1 container of Cool Whip. Frost cake. Sprinkle top with coconut or toasted coconut (optiional). *To toast coconut: Spread coconut in shallow pan. Bake at 350° for about 15 minutes, stirring frequently, until lightly browned.
Combine the all-purpose and whole wheat flours, the bran, baking powder, soda, salt, cinnamon and brown sugar. Cut in the butter. (Or combine in a food processor, just until crumbly.) Add the egg, buttermilk, and dates; do not overmix. (If the dough seems too sticky to work with add a couple more tablespoons flour.) Shape the dough into a rectangle about 1 inch thick on a floured surface. Cut into 12 triangles. Bake on an ungreased baking sheet in a preheated 350 degree F oven about 25 minutes. Cool on a rack.
place bulgur wheat in pan with the stock and simmer for 10 min until tender. drain any excess liquid and cool. finely grate the zest of half the orange and add to the cooked bulgur. cut the skinfrom the orange and cut into segments catching any juice and stirring it into the bulgur. Add the remaining ingredients (except the rocket) seasonw ith salt and pepper and store in fridge in airtight container pack the rocket leaves loosely ontop and stir just before serving.
In a medium mixing bowl, blend undrained pineapple, 8 ounces of the sour cream, and both pudding mixes. mix well -- pour into graham cracker crust. smooth out to crust edges. For the topping. Mix 4 ounces sour cream, 4 ounces cream cheese, brown sugar & vanilla. Mix until smooth consistency. Pour/spread over pie. chill for 4 hours. SERVE!
Sprinkle chicken with salt, pepper and paprika. In a wide frying pan over medium heat, melt 2 tablespoons of the butter. Add the chicken and cook until well browned on both sides. Add a little more butter if needed. Remove the chicken from the pan and set aside. In the same pan, melt the remaining butter. Add the mushrooms and cook until soft. Remove mushrooms from pan and set aside. Add barley and onion to pan. Cook, stirring, until onion is soft. Add basil and one 14 oz. can chicken broth. Bring to a boil, then cover the pan, reduce heat to low and simmer, stirring occasionally, for 30 minutes. Stir in the mushrooms and arrange the chicken pieces over the barley mixture. Pour the other can of chicken broth and sherry over all. Cover and simmer for 20 minutes. Gently mix in artichoke hearts and continue to simmer until barley is tender (about 10 more minutes). To serve, skim off any excess fat and sprinkle with parsley.
Combine the flour, sugar, cocoa powder and salt. Add the egg, milk, and oil and mix thoroughly. If desired, add chocolate chips (coat with flour first) to the mixture. Coat the inside of a large mug with cooking spray. Pour the cake batter into the mug. "Bake" in the microwave on the highest power for 3 minutes, then let it sit in the microwave for another 2 minutes to set up. Dump the cake into a bowl or onto a plate and enjoy! Top with ice cream for a special treat.
Preheat oven to 375 degrees. With a little canola oil in a frying pan over medium high heat caramelize the onions, stirring occasionally. This takes about 15-20 minutes. Squeeze the moisture out of the thawed spinach by wrapping it in a dish towel and squeezing. Beat the eggs and add the milk and whisk well. Season the egg mixture with salt and pepper and a few grinds of fresh nutmeg. Spray or wipe oil all over a deep pie dish. When the onions are well caramelized, place evenly over bottom of pie dish then evenly spread the spinach over the onions and follow up with the cheese. Pour the egg mixture over the top and pop into the oven. Bake until firm in the middle, about 40-45 minutes. Serve with fresh fruit and popovers hot from the oven!
In a meat grinder, coarsely grind the pork, beef, and pork fat, in batches. Add all the remaining ingredients except the casings. Mix well and allow to sit while you clean the casings. Rinse the casings thoroughly in cold water and run fresh water through them. Drain. Using a sausage machine, a KitchenAid with a sausage attachment, or a sausage funnel, fill the casings and tie them off into about 16-inch lengths. Do not fill them too tightly as they must have room to expand when they cook. Hang the sausages in a home-style smoker and smoke them for about one hour. Do not allow the temperature of the smoker to go above 150. Remove the sausages and hang over a stick or dowel. Put the stick in a cool place and position an electric fan so that it will blow directly on the sausages. Allow them to dry for two days. They are ready for use. Place them in the refrigerator, where they will keep well for about a week.
In a mixing bowl, toss the yam chunks with 2 tablespoons of oil. Spread potatoes out on a rimmed baking sheet. Bake in a 400° oven (rack positioned in the center of the oven) and stir occasionally for about 45 minutes or until the chunks are tender when pierced with a knife; cool completely. Meanwhile, place the Yukon potatoes in a large Dutch oven of lightly salted water; cover. Brint to a boil over high heat. Lower the heat to medium and cook for about 25 minutes or until potatoes are tender enought ot be pierced with a sharp knife. Drain and rinse under cold water until they are cool enough to handle. Peel and cut potatoes into 1 1/2 inch chunks. In a blender, add the lemon juice, mustard, salt, and pepper; with the blender running, add in the remaining oil to make a thick vinaigrette. In a big mixing bowl, mix together the yams, potatoes, celery, scallions, and mint. Toss with about 3/4 of the vinaigrette. Cover the salad and remaining vinaigrette; refrigerate until the salad is well chilled. Right before ready to serve, toss the salad with the remaining vinaigrette; season to taste with salt and pepper. Serve cold.