HumbleIntelligence/food-ner-1-Million huggingface dataset:
preheat the oven to 325*. make 9 deep incisions in the meat and insert the garlic pieces. Heat 1 tbls of oil in a heavy roasting pan; add the meat and brown on all sides over medium heat. transfer the meat to a plate. add the remaining tbls of oil to the pan, add the celery, onion, carrots and saute for about 5 minutes. add the stock, bay leaves green pepper and ketchup. return the meat to the pan, cover and bring to a boil. transfer to the oven and bake for 2 hours covered. set the meat aside and stir in the thyme, salt and pepper. at this point, the meat can be stored in the refrigerator until the next day. place the potatoes on the bottom of the pan and arrange the meat on top. re-cover, and bake 45 minutes or until the meat and potatoes are tender. in a small bowl, mash the butter and flour together to form a smooth paste is formed. transfer the meat to a large heated platter and using a slotted spoon, remove the carrots and potatoes and arrange them around the meat. discard the bell pepper, bay leaves and celery. bring the pan juices to a boil over high heat. then whisk in the butter mixture by tablespoonfuls. cook over high heat until the mixture forms a gravy, then reduce heat and simmer for 3 minutes. add hot pepper sauce to taste.]. pour some of the gravy over the meat and pass the remainder with the meat and vegetables at the table.
Add 1/4 cup oil and simmer garlic cloves for 20 minute Add salt and basil prior to adding to tomatoes. To peel the tomatoes: Bring a large pot of water to a boil. Have a large bowl of ice water nearby. Cut a small X on the bottom of each tomato. Ease about 5 tomatoes in the pot and cook. Let boil for about 15 seconds and then promptly move them to the waiting ice water (do this with the remaining tomatoes). Pull off the skin with the tip of a paring knife. If the skin sticks, try a vegetable peeler using a gentle sawing motion. Cut the tomatoes in half and use your finger to flick out the seeds. To cook the tomatoes: In a wide pan, heat the 1/3 cup of olive oil over medium-high heat until hot. Add the tomatoes, red pepper flakes, and season lightly with the salt and pepper (I always start with a light hand with the salt and pepper because as the tomatoes reduce, the salt will become concentrated). Let the tomatoes cook for a few minutes to soften. Then, using a potato masher, chop the tomatoes finely. Cook the tomatoes for 20 to 25 minutes, until the tomatoes are tender and the sauce has thickened. Refrigerate for up to 2 days or freeze it for longer storage. To serve: Bring a large pot of amply salted water to a boil. Cook the spaghetti until just shy of al dente. Reserve a little of the pasta cooking water. Add the pasta to the sauce and cook over medium-high heat, gently tossing the pasta and the sauce together with a couple of wooden spoons and a lot of exaggerated movement (you can even shake the pan) until the pasta is just tender and the sauce, if any oil had separated from it, now looks cohesive (If the sauce seems too thick, add a little pasta liquid to adjust it). Take the pan off the heat and toss the butter, basil and cheese with the pasta in the same manner (the pasta should take on an orange hue) and serve immediately.
Boil chicken in water till done. Remove chicken from water, either can diced it or shred it, however you like. In a small/medium bowl, dump chicken in bowl, pour sauce, to cover the chicken, toss it well. Pour half of the packet of sauce (I normally like light on sauce, but you can use whole packet if you like), spread on crust. Sprinkle and spread shredded cheese on. Sprinkle hot sauce on top of cheese (or you can sprinkle on top of chicken once on there). Spread buffalo chicken onto crust. Bake in oven at 400 for 15 minutes.
Place spareribs in a pot large enough to cover all of them. Cover with water. Stick onion with cloves, add to pot along with garlic cloves and salt. Bring to a boil over high heat, reduce heat and simmer for 45-60 minutes (or until meat will no longer be pink). Meanwhile, prepare plum marinade. Open can of plums and or fresh, discard pits. Place plums and syrup in food processor or blender. Add brown sugar, soy sauce and garlic powder. Process mixture until completely smooth. Drain spareribs. Place in a large, flat glass or plastic container. Marinate in refrigerator overnight for best flavor. If you are in a hurry, marinate at room temperature for 2 hours. Ribs are now ready for the grill.
Melt butter in small cast iron skillet. Stir together the corn meal, flour, egg, and buttermilk and add the melted butter. Leave small amount of butter in bottom and along sides of skillet. Pour mixture into heated skillet and bake at 350 for 25 to 30 minutes. Serve immediately. Freezes well after cooking. Recipe may be used for corn bread muffins or corn bread sticks.
Preheat a gas or charcoal grill or place a grill pan over medium-high heat. Combine salt and pepper and sprinkle on both sides of each steak. Drizzle each side of steaks with canola oil. Grill for 4 to 6 minutes on each side for medium-rare. Let the steaks rest a few minutes before slicing and serving.
Heat oil in large saute pan, then add butter. When shortening begins to foam, add chicken in one layer. Brown, then turn over to brown on other side, cooking chicken in 2 batches, if necessary. Remove chicken to a plate & set aside. Add vegetables to saute pan & cook 2-3 minutes over moderate heat. Add basil, bay leaf, lemon juice & zest, water, salt & pepper, then put chicken back into saute pan, bringing mixture to a boil. Cover pan, reduce heat, & allow to simmer about 35-40 minutes, or until chicken is tender & juices run clear when pierced with a fork. Remove chicken & vegetables to serving dish & discard bay leaf. Since the sauce should be thick when serving, boil to reduce, if necessary ~ If sauce is too tart, add a pinch of sugar. Spoon sauce over chicken to serve & garnish with lemon slices.
Combine chicken and flour; toss to coat evenly. Heat oil in a skillet over medium heat; brown chicken until golden. (Note: I actually did this step in the crock pot, as my crock pot has a rice cooker function that gets hot enough to brown.). Place browned chicken in crock pot. Stir in remaining ingredients. Cover and cook on low heat setting up to 8 hours or 4 - 5 hours on high.
Arrange smoked salmon, thinly sliced, sliced red onions, 2 leaf lettuce, 4 slices tomatoes, hard boiled eggs, lemon and parsley sprigs on a nice pretty plate. Add cream cheese in the middle with spreading knife. Fill bowls with green and black olives, capers, chopped green onions, thinly sliced green and red peppers for garnish. Toast bagels, bagels in a basket lined with a cloth napkin. Optional! Whip cream cheese until soft and fold in chives or dill for spreading on the bread.
Whisk together first six ingredients in medium bowl. Gradually whisk in oil and season generously with fresh ground pepper. Toss greens with dressing.
Sift together flour and 3/4 c. sugar. Make a well in center. Add egg yolks, cold water, lemon juice and vanilla. Beat until smooth. Set aside. With electric mixer whip egg whites, cream of tartar, and salt until foamy. Continue beating, adding remaining 3/4 c. of sugar a few T. at a time, until sugar is incorporated and meringue holds stiff peaks. FOLD batter into meringue until JUST blended. Pour into ungreased tube pan and cut through batter to break air bubbles. Bake at 350* for 50-55 minutes or until top springs back when touched. Invert on a wine bottle and hang until cool. Remove from pan and serve with whipped cream and strawberries.
In bowl, pour milk over rolled oats; let stand for 5 minutes. In another bowl, stir together flours, wheat germ, sugar, baking powder and salt. Beat eggs and oil together; add to dry ingredients along with milk/oats mixture, stirring just until mixed (if batter is too thick, add a little more milk). Heat a large greased skillet over medium to med-high heat. Pour in about 1/4 cup batter for each pancake and cook for about 2 minutes or until bubbles on top break but do not fill in, and bottoms are golden and set. Turn over and cook for about 30-60 seconds longer, or until set. Best served with peeled apple slices that you've previously sauteed in butter and brown sugar and kept warm; or with pure maple syrup.
Using a vegetable peeler make the cucumber into long wide strips. Set aside. Put the water, wine, zest, and dill in a deep frying pan. Bring it up to the boil. Reduce heat to a simmer. Add salmon. Simmer for 5-6 mins until the fish flakes easily. For the sauce combine ingredients in a bowl. Season well. Serve salmon on a bed of the cucumber, make it look really pretty. Drizzle with the sauce. Serve with salad and bread rolls.
Preheat oven to 400 degrees F. Dissolve the yeast in the water. Put the 2 1/2 cups of biscuit mix in a large bowl; stir in the sugar. Add the yeast mixture, stirring vigorously. Sprinkle the work surface generously with the remaining 1/2 to 1 cup biscuit mix. Turn the dough out onto the surface and knead well, 15 to 20 times. Shape the dough as desired. (I shape heaping tablespoons of dough into balls). Place on a lightly greased baking sheet, cover with a damp cloth, and let rise in a warm place for 1 hour. Just before putting into oven, brush rolls with melted butter. Bake for 12 to 15 minutes, or until golden brown. Brush the rolls again with melted butter while they're hot.
For the crust: Combine ingredients and press into an ungreased 10 inch springform pan. Chill. For the filling: Beat cream cheese and sugar in a large bowl for 5 minutes. Mix in cocoa. Beat in eggs one at a time. Beat for 5 minutes more. Slowly add whipping cream and vanilla and beat again until well blended. Fold in cherries. Pour over cooled crust. Bake in 325°F oven for 75 minutes or until center is almost set. Run paring knife around edges to allow cake to settle without cracking. Cool completely. For the topping: Spread cherry pie filling on top of cooled cake. Spoon or pipe topping around edges as desired. Chill.
Stir mayo, egg, lime zest, lime juice, Worcestershire and Tabasco together until combined. Add tuna, bread crumbs, parsley, green onion, salt and pepper and gently fold together. Cover and refrigerate for an hour, until it thickens a bit. Melt the butter with the oil in a large non-stick skillet over medium-high heat. Form the mixture into 8 patties. Try not to overwork the mixture, so that the tuna stays in some small chunks. Fry the patties for 2-3 minutes on each side, until golden brown and crisp. They're pretty fragile, so turn them over with care. Drain briefly on paper towels and serve with lime wedges and tartar sauce.
Melt the butter over low heat. Add pina colada mix. Remove from heat and stir until cooled.
Heat olive oil in a large skillet over Medium-High heat. The pan needs to be big enough to be big enough to hold the chicken and penne. Cook diced chicken until no longer pink (about 7-10 minutes) and juices run clear. Drain any excess liquids from the pan. Meanwhile in a bowl, combine Parmesan cheese, sour cream and pesto. Pour sauce over chicken and heat until warm. Stir in pasta. Grate additional fresh Parmesan over pasta, if desired. Serve with garlic bread. You can also saute sun-dried tomatoes to stir into the Parmesan mixture, if desired.
Put the ingredients in your bread machine according to directions. Basic cycle; light crust; loaf size. Check it while it is kneading to make sure it is the right consistency; if it is dry add a few drops of water slowly till it is right and if too wet, add a tad of flour slowly. Cool on rack.
Rinse the chicken pieces; pat dry with paper toweling. In a large skillet over medium heat, brown the chicken pieces in hot oil on all sides for 15 minutes. Remove the chicken from the skillet. Add the onion to the drippings in the skillet; cook until tender but not brown. Drain off the fat. Return the chicken to the skillet. Combine wine, vinegar, Worcestershire sauce, salt, garlic powder, coriander, and red pepper. Pour over the chicken in the skillet. Bring to a boil; reduce heat. Cover and simmer for 25 minutes. After 25 minutes, stir in green pepper, prunes, olives, tomato paste, and capers. Cover and simmer about 20 minutes more or till the chicken is tender. Skim off the fat. Transfer chicken and sauce to a heated serving platter and enjoy!
Shake the apricot brandy, gin, orange juice and grenadine vigorously over ice cubes until well frosted. Strain into a chilled cocktail glass.
Mix juices and pour into tall glass filled with ice. Garnish with a slice of pineapple and a maraschino cherrie.
In a med. bowl mix the seasoning ingredients together. Set aside for later. Cut peppers and onions in thin strips. In large skillet saute with a little olive oil for 5 minutes or until tender. (Do not over cook.) When cool divide into 3 portions and place each portion in a quart size freezer bag making sure to squeeze excess air out of bag. Refrigerate until ready to place in kit. Cut chicken into 1/4" strips. In large skillet pour a little olive oil in and begin cooking chicken strips. ( May need to do in 2 separate batches.) When chicken is no longer pink sprinkle with seasoning mix and cook 2 minutes longer. Cool chicken and divide into 3 portions. Place each portion in a quart freezer bag. Squeeze excess air out and refrigerate until ready to place in kit. Make 3 cheese bags by placing one cup into 3 sandwich size bags. Squeeze excess air out. Make 3 salsa bags by placing 1/2 cup of salsa in 3 snack size bags. Squeeze air out. Make 3 tortilla packs by wrapping 6 tortillas in saran wrap and then place in a gallon freezer bag. Squeeze air out. To assemble kit: Slide tortilla bag into another gallon freezer bag. Place chicken, veggies, cheese and salsa neatly into the same gallon bag. Squeeze out air and seal. Include kit directions: In skillet heat chicken in oil until defrosted and warm. Add veggies and cook for 5 minutes or until hot. Defrost tortillas if needed in microwave for 30 seconds. Spoon cheese, salsa, meat and veggies on tortilla. Serve with sour cream and enjoy!
Preheat oven to 425°F. Slice tilapia filets into 1-inch wide x 3-inch long "sticks". Into a shallow, wide bowl, place panko, paprika, garlic powder, onion powder, salt and pepper. Stir until thoroughly combined. In another shallow bowl, whisk egg. Then whisk in milk, ketchup, salt and pepper. Lightly coat a medium-sized baking pan with cooking spray. Dredge tilapia "sticks" in egg mixture, gently shake off excess liquid and drop into panko mixture. Pat mixture onto all sides of the fish and gently place onto baking pan, handling carefully as not to loose the coating. Bake for 5 minutes, rotate the baking pan (do not turn the fish sticks themselves) and return to the oven for another 2-3 minutes. Allow to cool slightly, serve and enjoy!
Add oil in saucepan and heat garlic and chilli. Add tomatoes and roasted pepper. Boil until soft. Add water, stock and seasoning. Simmer for 10 minutes. Tear basil leaves and add a couple of minutes before completion. Pour into jug and vitamise down. Add some parmesan cheese and basil with a little extra olive oil for garnishings on top and serve with crusty bread such as ciabatta or sour dough.
Over moderate heat, cook beef stew for about five minutes to brown. Add flour and stir to cover meat evenly. Set aside. In a large pan or wok, saute onion, garlic, green pepper, and cumin seed in olive oil over moderate heat, about 5 minutes. Reduce heat to low. Add diced tomatoes, tomato paste, beef stock, caulifower florets, cumin, ginger, turmeric, and black pepper. Cover and simmer 30-40 minutes, or until cauliflower is tender. Add cilantro. Stir well. Serve with rice or couscous.
Combine the first 8 ingredients (chicken, vegetables, water, herbs, salt & pepper) into pressure cooker. Cover, lock, and cook on LOW PRESSURE for 15 minutes. (Begin over high heat, then reduce heat to stabilize pressure if using stove top cooker). After 15 minutes, lower pressure with quick release method. Remove chicken and cover to keep warm. Combine DUMPLING INGREDIENTS as follows: Combine eggs, milk, salt and baking powder in large bowl. Whisk until frothy. Whisk in 1 cup of flour. Stir in remaining flour (do not whisk, stir with spoon). Bring liquid in pressure cooker to a boil. Drop teaspoon sized dumplings (could be a little larger if you like) into boiling broth. Cover, lock, and bring to HIGH PRESSURE over high heat. Lower heat to stabilize, and cook for 5-7 minutes. Shred Chicken off bone as dumplings cook. After 5-7 minutes, lower pressure with quick release method. Add shredded chicken back into dumpling pot, or serve directly into bowls and spoon broth and dumplings over it.
Preheat your oven to 350 degrees. While it's warming up, grease a 9-inch cake pan with butter. Line the pan with parchment paper and set aside. Now boil the water and pour it over the oats. Let sit while you mix the flour together with the cardamom, caraway seeds, baking powder and salt. In yet another bowl, combine the sugars and the melted butter. Add the eggs one at a time and beat until well incorporated, then gradually add the flour and spice mix. Finally, stir in the oats and the chopped hazelnuts. Transfer the batter the the pan and bake for 45 minutes to 1 hour, or until a skewer comes out clean. Let cool then remove from parchment. While the cake is baking, make the vanilla sauce. In a heavy saucepan, combine the brown sugar, flour and cinnamon with the egg, melted butter, whole milk and salt. Heat over a medium flame, whisking constantly. Don't let it boil because it will get grainy. When the sauce has thickened (10 to 12 minutes later), add the vanilla extract. Spread the vanilla sauce over the top of the cooled cake, then top with the raspberries and whole hazelnuts.
Mix together crumbs and melted butter. Press into 12 muffin tins lined with paper liners. Bake 350F 10 minutes Set aside. In saucepan over medium heat, combine butter, brown sugar and corn syrup. Bring to a boil. Stir in raisins. Spoon equal amounts onto each crust. In a bowl, beat cream cheese, sugar and vanilla til very smooth. Add eggs, beating til smooth. Spoon equal amounts over filling in each crust. Bake 350F 20 mins or until set. Serve drizzled with butterscotch sauce.
Line 2 - 9" pie plates with pie shells. Combine sugar, salt, cinnamon, ginger and nutmeg in small bowl. Beat eggs in large bowl; stir in pumpkin and sugar-spice mix; gradually stir in evaporated milk. Pour into pie shells; cover edges with narrow piece of foil avoiding contact with filling. Bake at 425° for 20 minutes; reduce heat to 350° and bake another 35-45 minutes until knife inserted in center comes out clean or center of pie is set. Cool 3 hours, serve or refrigerate.
Cut meat into 1/4-inch strips. Saute in heated butter with garlic until browned. Remove meat from skillet. Add onion, green pepper and carrot. Cook 2 -3 minutes. Return meat to skillet. Add tomatoes with liquid, boullion cube and oregano. Cover and simmer about 20 minutes or until meat is tender. Meanwhile, in small bowl mix together cornstarch, water, Worcestershire sauce and salt. Blend into meat mixture, stirring until thickened. Serve sauce over cooked noodles. Sprinkle with grated cheese. Add additional crushed red pepper for more "kick".
Heat marinara sauce in a large, wide pot over medium heat. Cover to prevent splattering. Remove crusts from bread, place bread in a medium bowl and pour water over. Let sit 10 minutes, and gently squeeze out excess liquid. Put bread in a large bowl; discard water. Add the ground turkey, cheese, egg, onion, parsley, basil, oregano, salt and red pepper flakes to bowl with bread. Gently toss to combine, maintaining a light touch to keep air in the meatballs (don't squish the meat too much, or you'll end up with tough meatballs). Roll the meat mixture in your hands to create meatballs slightly larger than a golf ball. Remove marinara sauce from heat to prevent splattering, and gently drop the meatballs in the warm sauce. Return tomato sauce to medium-low heat, bring to a simmer and cook, covered, until meatballs have cooked through, about 30 minutes. Cook pasta according to package directions, toss with marinara sauce and top with meatballs. Make your own marinara: Heat 1 tablespoon olive oil and saute 2 cloves minced garlic until lightly golden. Add 32 ounces of canned, peeled, crushed plum tomatoes and simmer for 10 minutes. Add meatballs and 2 tablespoons of torn fresh basil leaves, and season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Cook for 30 minutes.
Preheat oven to 350 degrees Fahrenheit. Have a baking dish ready that is large enough to hold the pork chops in a single layer. Trim fat from chops and slash edges to keep them from curling during browning. Dust chops with a little cornstarch or flour (or shake in plastic bag with a little flour or cornstarch; shake off excess). Brown chops in oil in a large skillet or electric fry pan. As they are browned, place chops in a single layer in the baking dish. Drain excess fat from skillet, leaving about 2 tablespoons. Add the chopped onions and brown. Add the rest of the sauce ingredients and blend together. Stir and scrape bottom of pan to get browned bits. Pour sauce over chops. Cover and bake for one hour, or until chops are tender when pierced with a fork. Adjust cooking time if using thinner pork chops. Remove cover for last 15 to 20 minutes to thicken the sauce. Baste occasionally.
Over low heat, melt the chips in the sweetened condensed milk. Remove from the heat and stir in the nuts and vanilla. Spread evenly into an wax paper lined 8x8 pan. Chill and pop out of pan. Peel off wax paper and cut into 1-inch squares.
Place chickpeas in a large bowl of cold water and soak overnight. Rinse and drain. Cook the chickpeas and bay leaf in boiling water until just tender. Rinse and drain well. Place the lamb, 2 tbsp of the olive oil, sumac, sesame, dried herbs and paprika in a large ziploc bag and close. Massage the rub into the meat for 4-5 minutes before refrigerating for at 45 minutes (or a little longer). Place all the dressing ingredients in a screw top jar, close it, then shake well and set aside. Heat butter and remaining olive oil in a large frying pan / skillet. Cook the onions for around 10 minutes or until soft and lightly browned. Add the carrot, celery and fennel then cook until veggies and just tender - stir well to avoid burning or sticking! Cook the lamb in batches on a hot, well oiled grill plate, until browned and cooked how you like it. Cover and let rest for 5 or so minutes before carving into generous slices. Just before serving, combine the chickpeas, parsley and 1/2 the dressing with the veggies, cook until heated through (stirring well). Divide salad between 4 plates, place sliced lamb on top and drizzle with remaining dressing.
brown hamburger & season to taste - drain off any fat. layer the following ingredients to make 2 different layers -. 1 cup of egg noodles per layer, 1/2 of the sliced celery, 1/2 of the cubed cheese,1/2 of the black olives per layer. top the layers with the stewed tomatoes, and add the 1/4 cup water. Turn heat to medium unti casserole comes to a steam, then lower heat to low, Cover pan and cook for 30 minutes.
CRUST: Mix graham crackers and melted butter together. Reserve 1/2 cup and set aside,then press the rest into 13 X 9" cake pan. Bake at 350 for 8- 10 minutes and cool. Dissolve 2 pkgs jello in water and set aside to cool. Beat together cream cheese and sugar and set aside. Whip chilled milnot and sugar together until stiff. (Like whipped cream and use a large mixing bowl as this grows quite a bit in volume) Add jello to cream cheese mixture and blend thoroughly. Add all to whipped milnot and beat until well mixed. Pour over cooled crust, sprinkle reserved crumb mixture on top and chill at least 2 hours.
Preheat oven to 350 degrees. Combine all ingredients. Pour into two greased loaf pans. Bake for one hour.
Combine all of the ingredients in a large frying pan. Cook over medium heat, stirring occasionally, until the fruit is tender, about 8 minutes. Serve warm over waffles, pancakes or French toast.