HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut Sirloin into 2 steaks: season to taste with salt and freshly gournd pepper. Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add steaks to skillet and sear well on both sides. Reduce heat and cook for 3 to 5 more minutes on each side or until steaks are cooked to your liking. Remove from skillet and keep warm. Add 1 tablespoon butter and shallots to skillet. Saute over medium heat until soft or until soft and lightly browned. Stir in red wine, raspberry jam, dijon, and herbs de Provence. Cook over medium high heat for about 10 minutes, stirring occasionally, until sauce is thick and syrupy and reduced by half. Serve sauce over steaks.
Place rice in a bowl, stir until water turns white and pour off water. Repeat twice, draining off all water. In a large saucepan over medium heat, stir-fry ginger and garlic in hot oil 3 minutes. Add rice and stir-fry 1 more minute. Add Asian Chicken Stock, turn up heat, bring to a boil, cover, reduce heat to medium-low and cook about 15 minutes until liquid is absorbed. Remove from heat and stir in cilantro. Cover and let stand 10 minutes. Fluff with a fork before serving.
Mix all dry ingredients (except 2 T. dipping sugar) together in a mixing bowl. Mix oil, egg and molasses together is a smaller bowl and add to dry mix, slowly while mixing with paddle. Mix only until all liquid is combined. Using a 1" across cookie scoop pull rounded portions of dough and roll in palm and dip once on top in the dipping sugar. Pre-heat oven to 350 deg F. Place on parchment covered pans. place cookies approx 3" apart. using a flat-bottomed glass or similar, press cookies until they are about 1/2" thick or thinner and are about 2-3" across. Bake for 15-20 minutes.
Pour the ginger ale and ginger beer into a chilled pilsner glass(or any glass you like). Do not stir, but do enjoy!
Put oil in pan and heat. Add onions, garlic and mixed herbs. Sweat over heat until onions are soft without browning. Transfer to large bowl and allow to cool. Add tomato sauce, breadcrumbs and beef broth to the cooked mixture. Stir together. Break up the ground beef and add to mixture. Season to taste and mix together gently. Pack this mixture into a 11 x 5 x 3 inches deep loaf tin and bake in a pre heated oven 350F for 50 - 60 minutes. Remove carefully from oven. Pour off any excess fat, let the loaf cool for about 10 minutes. Slice and serve with crisp green salad, spicy tomato salsa and crusty bread. Can also be served cold.
In a shaker with ice combine all ingredients. Shake and strain into four ounce martini glass.
POUR milk into large glass measuring cup. Add enough ice to measure 3 cups. Pour into blender. Add frozen whipped topping, dry pudding mix and coffee; cover. BLEND on high speed until smooth. POUR into glasses. Serve immediately.
Preheat oven to 375F, spray 8x8-inch baking dish with cooking spray. Cook macaroni according to package directions. Combine tomatoes and baking soda in medium bowl; set aside. Melt margarine in large saucepan over medium-low heat while pasta is cooking. Stir in flour; gradually add milk, stirring constantly. Reduce heat to low; simmer 5 minutes, stirring frequently. Add cheese; stir until melted. Add tomatoes to cheese mixture; blend well. Drain macaroni; add to saucepan. Stir in ham, salt and pepper. Transfer to prepared baking dish and bake uncovered, 20 minutes or until lightly browned.
Combine the dry ingredients in large a bowl and make a well in the center. Whisk the wet ingredients in a small bowl together, then pour into the well in the dry ingredients and blend together just until moist. Grease a 9 x 5 loaf pan with cooking spray and pour the batter into it. Bake at 350F for 45 minutes or until the center comes out clean and let cool for at least 10 minutes prior to serving. (Or, just use your bread machine's Quick Bread cycle.).
in a large bowl, combine the confectioner's sugar, coconut, nuts and milk. shape into 1-inch balls. refrigerate until firm, about 20 minutes. in a microwave-safe bowl, melt chocolate chips and shortening. stir until smooth. dips balls in chocolate. allow excess to drip off. place on waxed paper. let stand until set. store in an airtight cntainer.
Saute the sliced onion and crushed garlic in a little olive oil. Add the pumpkin or butternut squash and peeled potatoes to the pot and immediately add enough water to cover everything. Add the oregano and cover the pot with a lid that allows steam to escape. Boil until the pumpkin/butternut squash and potatoes are soft. Either mash the vegetables for a chunky soup or blend for a smooth soup. At this point, the soup can be refrigerated for a few days or frozen for a few months or served immediately. When ready to serve, warm up the soup and mix in the cream saving a little to swirl on each plate. The cream is a delicious extra, but for a lighter, healthier soup I leave out the cream.
In a large mixing bowl, add avocados, onion, jalapeno peppers, garlic and tomatoes. Drizzle the lime juice evenly. Sprinkle cilantro, dill, salt and pepper. Using a fork, combine all ingredients in large folding motion. For chunky guacamole, don't over mash the avocados. Serve with chips and tortillas, and of course, beer, wine -- the beverage of your choice.
Preheat oven to 400°F Mix together all dry ingredients. Cut butter into small-ish pieces and cut into flour mixture until crumbly. Add starter. Mix by hand until it all clings together. Divide into 4 pieces. Press each piece into a round shape, roughly 1/2 inches thick. Cut each circle into 4 pieces. Separate and place cut wedges, about 1 inch apart, onto a parchment paper lined baking sheet. After forming the rest of the wedges, I brushed the tops with heavy cream and sprinkled with coarse sugar. Bake for approximately 15 minutes, or until they just start to turn golden. Enjoy!
Combine first 8 ingredients in small bowl for seasoning mixture. Heat 4 Tablespoons oil in 4-quart saucepan over high heat 1 minute. Add 2 cups okra and saute until brown, about 6 minutes. Stir onion, green pepper and celery into okra and cook 1 minute. Add butter and cook 1 minute. Mix in garlic and saute 1 minute. Stir in seasoning mixture and continue cooking over high heat 3 minutes to blend flavors, scraping bottom of pan frequently. Add flour and remaining 2 tablespoons oil. Continue cooking until flour is brown,scraping bottom of pan frequently, about 2 minutes. Mix in 1 1/2 cups stock, scraping up any brown bits from bottom of pan. Stir in remaining stock; boil 2 minutes, stirring frequently. Reduce heat and simmer 5 minutes, stirring occasionally. Stir in remaining 1 cup okra and continue simmering for 10 minutes, stirring occasionally. (Can be prepared up to 2 days ahead at this point. Cover and refrigerate.Slowly bring to a simmer before proceeding.). Add green onion to soup and simmer 3 minutes. Stir in shrimp and simmer until shrimp just turn pink, about 1 minute. Salt to taste and serve.
Set oven to 400 degrees. In a shallow dish, place the melted butter. In another dish, combine all bread crumbs, Parmesan cheese, garlic powder, salt (can use seasoning salt if desired) and black pepper. Coat the potato wedges in melted butter, then in the bread crumb mixture, making sure to coat completely. Place on a baking sheet in a single layer, lined with foil and sprayed lightly with a non-stick spray. Drizzle any remaining butter over the top of the potatoes. Bake for 30 minutes, or until potatoes are tender.
Preheat the oven to 350 degrees F (177 degrees C), and spray two baking sheets with non-stick cooking substance. In a large mixing bowl, combine the brownie mix, oil and eggs and stir it all up. After stirring (until the brownie mix is just moistened enough to stick together) mix in the nuts and the chocolate chunks, if you're using them, and stir until evenly combined. Drop heaping tablespoonfuls 2 inches (5cm) apart on the baking sheets. Bake 11-14 minutes, or until the tops of the cookies are slightly cracked and the centers are barely set. Cool on the baking sheets for 1 minute, then transfer the cookies to a cooling rack.
Preheat oven to 350 degrees F. Cook noodles according to package and drain. Put noodles in a 3 quart baking dish and add the butter while the noodles are warm so it can melt. Mix until evenly coated. In a bowl, combine all other ingredients and mix. Add this to the buttered noodles and mix until evenly blended. Bake for about 45 minutes to an hour, until top browns.
Peel and boil the potatoes. When cooked, mash them and mix in remaining ingredients. Pour into muffins tins (this recipe makes twelve muffins). Sprinkle top with cinnamon. Bake on 350 degrees for 20-25 minutes.
In a bowl, whisk the eggs until frothy with salt and pepper and set aside. Melt the butter in the 9-inch omelet pan over medium heat. Add the mushrooms, season with salt and pepper, and saute until they are tender and all the liquid they released has evaporated, 2-3 minutes. Stir in the tomato, parsley, and mixed herbs, increase the heat to high, and cook until very hot, about 1 minute. Pour in the eggs and stir briskly with the flat of a large fork until the omelet is almost as thick as scrambled eggs. Leave it to cook for 2--3 minutes. It should be browned on the bottom and almost firm on top. Take the pan from the heat, invert a heat-proof plate on top, and turn out the omelet onto the plate. Slide the omelet back into the pan, browned side up, and quickly brown the bottom over medium heat, about 30 seconds. Slide the omelet onto a warmed plate and serve hot or at room temperature, cut into wedges.
Squeeze the lemons and add their juice to the pumpkin and spices. Cook the mixture either in a crock pot on low or in a 300° F oven until it becomes thick and smooth. Put the golden pumpkin butter in sterilized, very hot, pint or half pint jars, and seal.
Preheat oven to 350 degrees F. Combine 1 1/2 cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. In a large skillet, heat 3 Tbsp olive oil. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp, about 2-3 minutes. Add more oil for each batch as necessary. Remove chicken breasts from skillet and place on a baking sheet, Cover with aluminum foil and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165 degrees F. In a medium sauce pan, heat 2 Tbsp olive oil. Add garlic, red pepper flakes and red bell pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, whipping cream and evaporated milk. While stirring continuously, bring to a boil. Reduce heat to medium-low and add spinach and basil. Sauce is done when spinach and basil are wilted. Complete by slowly stirring in parmesan cheese. Coat cooked, drained pasta with 3/4 of the sauce. Serve pasta topped with chicken and remaining sauce. Garnish with extra Parmesan cheese.
Rinse and drain the beans and corn; place in a large bowl. Add the onion, red pepper, and garlic. Whisk together the vinegar, oil, pepper flakes, sugar, and salt; pour over bean mixture and toss well. Garnish with the cilantro and serve.
Wash squash, trim ends, and cut into 1-inch slices. Cook in a small amount of water for 15 to 20 minutes. Drain well and mash. Measure 2 cups of the cooked squash, combine with eggs, butter, and applesauce, and set aside. Combine dry ingredients in a large bowl. Make a well in center of mixture. Add squash to dry ingredients, stirring only until moist. Spoon into greased muffin tins, filling 3/4 full. Bake at 375 degrees F for 20 minutes or until toothpick inserted in center of muffin comes out clean.
Preheat your oven to 350. Mix together the ground turkey, eggs, oats, parmesean cheese, and seasonings, mix well. On a greased cookie sheet, start rolling your meatballs together, about the size of ping-pong balls, place about an inch and a half to two inches apart. (if using ground turkey you can go a little bigger, they will shrink.). Place in the oven and cook for about 35 to 40 minutes. While your meatballs are cooking, in a large pot, mix all the rest of the ingredients together for the stew. Place on medium heat and bring to a boil. Then simmer till your meatballs are done. Once the meatballs are done, place them in the stew, again, bring to a boil, then simmer for about 20 minutes. Serve, and enjoy! Goes great with a side salad and breadsticks!
In a small bowl whisk together the worcestershire, steak sauce, olive oil, honey, and apple cider vinegar. Season with salt and pepper. Pat your eggplant dry with paper towels. With a pastry brush apply the sauce to both sides of the eggplant. Place eggplant rounds onto a sheet tray fitted with a rack. Place the tray under the broiler until the eggplant is nicely browned, approximately 2 minutes. Turn slices over and place back under broiler to brown the other side. Generously sprinkle freshly grated parmesan over all the slices. Place back under the broiler for 1 minute to nicely brown the cheese. Serve plain or sprinkle with freshly chopped parsley.
Put all ingredients into crock pot in the morning, cooking on low all day (8 - 10 hours). If desired, you may thicken the broth with a tablespoons of cornstarch mixed into a little water. NOTE: Turn up to high, allow broth to bubble, then add cornstarch mixture or dumplings. Dumplings will take longer to cook in the crock pot. Mix lightly then drop by tablespoon into simmering stew, cover and cook for 15 minutes. Note: By adding a little less milk and/or a little more flour, you can have drop biscuits (omit parsley, if desired). Add your favorite herbs for delicious herb dumplings/biscuits. OH YEAH DO NOT PEEK.
In one big pot or vat, saute chopped garlic and onions. When translucent, add tomato paste and mix it in thoroughly. Then add water (about 5 cups)- when it boils add vegetable bouillion cube, beans, carrots and yams, pepper, hot pepper and salt. Boil until beans are tender. Then add rice. Boil 10 minutes covered, then 10 minutes uncovered. Don't stir until the very end. You may need to add some more water. If it is too watery, boil it uncovered some more.
Preheat broiler. While the broiler heats, combine the hoisin, honey, vinegar, and oil in a small saucepan; bringing to a boil over medium-high heat. Combine cornstarch and water; add to hoisin mixture, stirring with whisk. Bring to a boil; cook 1 minute stirring constantly. Remove from heat. Combine salt and next 4 ingredients (salt through five-spice powder); rub evenly over both sides of chicken. Place chicken on a broiler pan coated with cooking spray, and broil 5 minutes. Brush with hoisin mixture; broil 4 minutes or until done, basting frequently with hoisin mixture.
Heat the olive oil in a heavy-based frying pan. Add the chicken and garlic and fry, stirring often, until the chicken is golden, around 10 minutes. Tip in the canned tomatoes, season with oregano, salt and freshly ground pepper and cook for 5 minutes. Place 3 slices of toasted ciabatta on each serving plate. Top each serving with a chicken breast fillet. Cover each chicken breast with a few slices of mozzarella, then spoon over the tomato sauce. Serve straight away.
Directions. 1. Cook penne in boiling salted water for 12 minutes. Add carrots, broccoli and zucchini for last 4 minutes of cooking time. Add peas during the last minute. Drain; transfer to a large serving bowl. 2. Meanwhile, sprinkle chicken with 1/4 teaspoon of the salt and 1/8 teaspoon of the black pepper. Heat oil in a large nonstick skillet over medium-high heat. Cook 8 minutes, or until cooked through. 3. Add cream, cheese, the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and nutmeg to skillet. Boil for 2 minutes, until thick. Toss with pasta and vegetables.
Put chops in casserole and season with Salt Pepper and marjoram. Put onions on top of meat. layer carrots on top of onions. Pour stock over. Arrange layer of sliced potatoes overlapping slightly. Dual cook 180 C/Med for 30-40 minutes.
Lay bread on the counter or a plate. Using a wide topped glass, cut a circle out of the center of the bread. Over medium heat, melt 1 tsp butter in a non-stick skillet. When heated, lay both pieces of bread (the circle and the piece with the hole) in pan and reduce heat to low-medium. When bread is very lightly browned on the bottom, drop 1 tsp butter into the hole. When melted, crack the egg over the hole and allow egg to drop into and fill the hole. Cook for 1- 2 minutes and then flip the bread with the egg and the bread circle over. Cook for about 2- 3 minutes, until bread is lightly browned and egg is set. Serve egg with the toasted bread circle for dipping.
Combine egg and stevia, and mix thoroughly. Add cinnamon, baking soda, vanilla extract, and oat bran and mix completely. Let sit for a couple of minutes, so the oat bran can absorb some of the liquid. Microwave on medium for a little over a minute (until batter forms solidly; so this is a loose guideline depending on your microwave and personal preference).
Crush the scallions, garlic, cilantro, parsley, salt, paprikas, and cumin with a mortar and pestle. Blend in soft butter. Wash poussins or chickens, split them bown the back, and flatten; dry well. Rub inside and out with butter paste, then let stand at least 1 hour. Save any extra paste. Preheat grill, place chickens skin side up. Turn after 2 minutes and baste with any extra paste. Continue to turn and baste until skin is crisp and flesh is firm.
Rub meat with horseradish and place in crock pot. Add other ingredients, except sour cream. Cover and cook on high for 5-6 hours or on low for 9-10 hours or until the meat and vegetables are tender. If you are available, turn meat over, midway during cooking. Take meat out of crock pot, allow to rest about 10-15 minutes before slicing. In the meantime, whisk the sour cream with 1 cup of the juices from the pot, and serve as a sauce for the sliced meat.
Sauce Base: Chop or mince onions and garlic. Saute' in olive oil until translucent. Add diced tomatoes and 2 14oz cans water. Add tomato sauce or puree plus two 4oz cans water. Add 1 14oz can red wine. Add Italian seasoning to taste. Adj1ust amount of sauce depending on quantity and size of seafood. Seafood: About 30 minutes before serving, add clams and mussels. 10 minutes later, add cracked and cleaned live crabs. (See note above regarding live vs cooked crab). 5 minutes later, add prawns and oysters. When crab and prawn shells turn red and the clams open the dish is ready to serve. Serve with lots of garlic bread made with real crusty sour-dough bread and lots and lots of garlic and butter. Wash everything down with a hearty red wine.
Grate the cheese. Put the butter into a basin and beat until soft, gradually beating in the cheese, and mix to a 'dip' consistency with the milk, wine, or cider. Season to taste and pile into a small serving dish. Garnish with a shake of cayenne or paprika and serve with crudites, crisps, savoury biscuits, or cheese straws.
Combine all ingredients in a large bowl. Cover& chill; serve with raw veggies&/or chips.
Beat egg, soy sauce, water, garlic powder, and ginger in a flat pan or dish. Mix bread crumbs and wheat germ in another flat dish. Dip pork chops into egg mixture, then in bread crumb mixture, coating both sides. Place on baking sheet sprayed with no stick spray. Bake in 350 degree oven for 30 minutes. Turn chops carefully and bake 20 minutes more, or until tender.
Preheat oven to 375°F Lightly spray a oven proof bowl or small pan with vegetable oil. On cutting board, separate dough into 8 rolls. Using kitchen shears, cut into quarters. Mix finely shredded cheese and bacon bits, then toss cheese mixture with dough till lightly coated and place into oiled bowl or pan. Then bake for 20-30 minutes or till top is a deep golden brown. Remove from oven and run a knife around edge of bread to loosen. Lift bread out onto serving plate. To serve pull apart pieces of rolls from bread loaf.
1. Wash the farro and boil in 3 cups of water for 30 minutes until soft. Let cool. 2. Tear kale from the stalks and into small pieces. Place the kale on a steamer basket and steam in 1 cup of water for 10 minutes. 3. Microwave the peas for 2 minutes, or add them to the kale at about 5 minutes of steam time. 4. In a bowl combine the cooked farro, steamed kale, steamed peas and chopped scallion. 5. Combine the dressing ingredients in a bowl until well blended. 6. Add the dressing to the salad and mix. Serve warmish or cold.
Cook the noodles and drain. In the same pot over low heat, melt the butter, then add the salsa, milk, chili powder and salt and pepper; stir to blend. Add the cheese and stir over low heat until it melts, then fold in the cooked drained noodles and serve.
Preheat oven to 400. -mix all other ingredients in a bowl and let stand at room temperature. -Scoop tops of baked pastry shells out with a spoon. -Fill pastry shells with spinach mixture. -Bake 10-15 minutes, until spinach mixture is hot in the middle.
If you have a small blender like a magic bullet use the small cup and blend the hoisin, ketjap, chili sauce and sunbutter until its incorporated into a thick sauce. Serve with spring rolls or chicken. Bon Appetit!
In a medium saucepan, combine the first 10 ingredients. Cook over medium heat 4-6 minutes or until heated through. Add this mixture to the buns, using a slotted spoon. Top with cheese, and other half of bun.
Whisk together sauce ingredients in a small saucepan to boil or medium high. Simmer on low and simmer until reduced and thickened. Combine the meatball ingredients. Shape into 1 - 2" meatballs. In a large skillet over medium high heat, add oil and meatballs. Cook about 6 minutes, turning to brown all sides. Reduce heat to medium and pour sauce over meatballs. Cook for 5 to 10 minutes more or until a meatball cut in half is fully cooked and the sauce coats the meatballs. Serve as an appetizer or over rice with baby bok choy. Either way sprinkle with sesame seeds and reserved green onion.
In a medium bowl combine sprouts, carrots, onion and peppers; mix and set aside. Combine the remaining ingredients in blender and process until well combined, scraping down the sides as needed. Pour over sprout mixture, tossing, and cover. Refrigerate for a couple of hours. Toss again before serving.
Mix the yeast and water in a small bowl and let set for 5 minutes. Mix the flour and salt in larger bowl. Add yeast/water to flour and combine well. Knead dough on floured surface for 5 minutes. Place in lightly grease bowl and let rest for 20 minutes. Separate dough into desired sizes ( larger for salad bowls, medium for general use, and small for desserts). Roll dough out into a thin disc. Bake in 400 degree oven for about 10 minutes, flipping bread once half way through cooking. This bread is great because it will take the shape of anything you cook it on. Be creative and have fun.
1. cream butter and sugar. 2. mix in eggs and vanilla. 3. mix dry ingredients and add to butter mixture. 4. add bananas, sour cream, and chocolate chips. 5. mix well. 6. bake at 400 degrees for 15-20 minutes until a toothpick come out with crumbs on it.
Brush soy sauce over meat. On a large piece of foil combine anise seeds, fennel seeds, caraway seeds, and celery seeds. Roll roast in seeds to coat evenly. Place meat in slow cooker. Pour 1/3 cup of the apple juice and the broth around meat. Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4-1/2 to 5-1/2 hours. Transfer meat to a cutting board, reserving cooking liquid. Slice meat and transfer to a serving platter. Cover meat to keep warm. FOR GRAVY: Strain cooking liquid and skim off fat. Transfer cooking liquid to a small saucepan. In a small bowl, combine the remaining 1/3 cup apple juice and the cornstarch, stir into liquid in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Serve gravy over meat.