HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground sirloin, drain off grease, if any. Add can of Campbell's Cream of Mushroom Soup, cover and simmer 5-7 minutes. No need for salt, pepper or any other spices. Serve on a Sesame hamburger bun-- enjoy!
Place chicken and Cajun seasoning in a bowl or resealable plastic bag, toss or shake to coat. In a large skillet over medium heat saute chicken in butter until almost tender, about 5-7 minutes. Add peppers, mushrooms and onion; cook and stir for 2-3 minutes. Reduce heat. Add cream and seasonings; heat through. Add linguine and toss; heat through. Sprinkle with Parmesan cheese if desired.
Whisk together the vinegar, oil, pepper, dillweed, sugar, and a sprinkle of salt. Add cucumber and lettuce. Toss lightly and serve immediately.
Sift together the flour,baking soda and salt. Cream the butter, sugars. Add the eggs, vanilla- beat well. Blend in the dry ingredients. Cover and chill at least two hours or overnight. Take a tablespoon size amount of dough and enclose/conceal mint in dough. Place on ungreased baking sheet. Place walnut half on top. Bake at 375° for 9-12 minutes.
Place the lamb in a bowl and add the ground coriander, ginger, saffron and olive oil. Mix well and leave to marinate for 24 hours. Brown off the lamb and set aside. Fry the shallots until lightly golden then add the garlic and the lamb. Add the flour, tomato puree and cinnamon stick. Stir in the lamb stock and bring to the boil. Cover tightly and simmer gently for 1 1/2 hours. Add the parsley, coriander, lemon rind, dates and honey. Accompaniments Serve with spiced couscous. This sounds like the type of thing that might work well in a crockpot.
Place dates, raspberries and water on the stove over medium heat to soften, add water as needed to make a thick date butter. Combine margarine and flour with pastry blender until crumbly. Stir in oats and Sucanat. Stir in vegetable oil and press 2/3 of mixture into a 9 x 9 pan. Spread date mixture over and top with remaining crumbs. Press lightly and bake at 350°F for 20 to 30 minutes, or golden brown on edges.
In a medium sauce pan combine the half and half and heavy cream, stir over medium heat until just boiling. Blend the egg yokes and SLOWLY add the sugar until all mixed. Temper in the heated milk mixture. Return to saucepan and over low heat bring mixture to 170 degrees. Move to chilled metal bowl. After slight cooling, add vanilla extract. Chill until mixture reaches 40 degrees (usually overnight). Add mixture to machine and add any additional flavorings. Enjoy.
Shell and de-vein the prawns. Clean the squid, lightly cut a check pattern in the flesh and cut into. 1in squares. Add the garlic, ginger, squid and prawns and mix gently. Put the cashews in the wok and cover with water, bring this to the boil. Discard the water and allow the nuts to drain. Heat the 2tbl oil in the wok and then add the cashews and stir-fry until golden brown then allow to stand. Thinly slice the carrot and place in a saucepan with the drained bamboo shoots, cover in water and bring to the boil, simmer 1 min then drain. Cut the spring onions diagonally into 2cm lengths. Mix the soy sauce, sugar, corn flower and water. Heat 2tea sps oil in the wok and stir-fry the prawns and squid until the squid starts to curl and the prawns change colour. Add the cashews, carrots and bamboo shoots and spring onions and stir-fry about 30 seconds. Add the water, soy etc and stir-fry until the sauce thickens.
Toast Sichuan peppercorns til fragrant. Toast cumin until lightly browned. Grind Sichuan peppercorns, cumin, chili flakes and black pepper in a spice grinder. Stir in remaining ingredients.
Combine 1/3 cup of the flour, 1/4 tsp salt, and the pepper. Coat prepared chicken pieces and fry in the oil over moderate heat for 4 minutes on each side or until browned. Add stock and bring to a boil. Lower the heat, cover, and simmer for 15 minutes. Transfer to a buttered 13"X9"X3", reserving the stock. Preheat the oven to 425 degrees F. In a large bowl, whisk the egg and egg whites. Whisk in the milk, 1 tbl of butter, and the remaining salt. Then, whisk in 1 cup of the flour until smooth. Pour over the chicken and bake, uncovered for 15 minutes. Reduce the temp to 350 degrees F and bake for 20 minutes longer or until the topping is puffed and golden. Meanwhile, in a medium size saucepan, heat the remaining 2 tbl of butter over medium heat. Add the remaining 1/3 cup of flour and cook until bubbly. Whisk in 3 1/2 cups of the reserved cooking liquid and bring to a boil. Lower heat and simmer for 6 minutes stirring frequently. Stir in parsley and thyme. Drizzle about 1/2 the gravy over the chicken. Serve with remaining gravy on the side.
Rinse broccoli slaw mix with cold water;drain well. Stir together mayonnaise, sugar and vinegar in a large bowl. Add slaw, onions and craisins. Toss gently to coat. Cover and chill 8 hours. Sprinkle with bacon before serving.
Combine bananas with 1/3 cup maple syrup and 1/2 cup pecans. Mix well and set aside. Combine flour, xanthan gum, sugar, baking soda, salt, pumpkin pie spice, and dry buttermilk. Alternatively if you do not have premixed pumpkin pie mix, use equal parts cinnamon, ginger and nutmeg. Make a well in the center of the dry ingredients. Combine eggs, oil, and water. Pour into the center of the dry ingredients and stir with a wooden spoon just until dry ingredients are incorporated. Use a spatula or knife to make three or four "troughs" in the dough/batter. Spoon banana mixture into troughs. Gently fold bananas into dough with knife. Spoon dough into muffin cups. Top with pecan-maple mixture. If using cream cheese frosting, coat tops of muffins after they are baked, not before. Bake at 375 for 20 minutes. Makes about 18 good sized muffins.
In a bowl, combine tuna, pesto and olives. Season with pepper to taste. Spread tuna mixture onto four slices ofbread. Garnish with leaves of fresh basil and then top each with a second slice of bread. Serve with cut vegetables and dip. Variation: Add thin slices of bocconcini and broil before adding second slice of bread.
Sift Dry ingred seperate bowl. Mix wet ingreds sperate bowl. Then add all ingred together and with electric handheld blender mix 2 - 3 minutes Pour into lined and greased cake tin (8"round is good) and bake 175 degrees celcius for 35-45 minutes Icing 1 cup icing sugar, 2T cocoa, 1T butter and 1 1/2 T boiling water (may need extra) and blend using knife until smooth. Cake needs to be cooled in fridge before eating to blend flavours.
Preheat oven to 360°F; line a 9x5 inch loaf pan entirely. Whisk flour and baking powder together in a bowl and set aside. Beat eggs and sugar till very, very light and creamy. Pour in mashed bananas and continue beating with electric mixer till very thick. I usually beat it for 10 minutes. It is essential to mix it well. Using a hand whisk, mix in the flour mixture till everything is nice and homogenous. Next, fold in the banana essence and oil and mix well. Pour into your prepared pan and bake for around 35 - 40 minutes. Do check at 35 minutes, in case your oven is faster than mine!
Pack the goat cheese around each grape and roll it in the palm of your hand till smooth and round. Refrigerate. Before serving, roll the grapes in the ground pistachios and cut in half. Can you see why they call it Bette Davis eyes?. This makes 50 hors d'oeuvres.
Preheat oven to 350*. Mix together flour, Splenda and rice flour. Beat butter until smooth. Gradually add dry ingredients, beating until smooth. Press into a 8" square pan. Bake for 35 minutes or until golden around the edges. Score with a sharp knife into 20 pieces. Allow to cool. Store in the fridge -- if there are any left.
Separate the eggs. Beat the egg whites until stiff. Open the can of chilies; there should be 2 or 3 in the can. Split the chilies open and flour them. Stuff about 1/4 cup of cheese inside chilies. Beat egg yolks in a separate bowl with salt and pepper. Fold yolks into the beaten egg whites gently. Heat oil in a pan. When hot dip 1/4 cup egg mixture into pan in a dollop, then place 1 chili in center of dollup; then cover with 1/4 of egg mixture, making sure chili is covered. Repeat with remaining chilies. Pour remaining eggs over all. Brown lightly (watch so you don't scorch eggs)and turn over. Sprinkle with remaining cheese; cover pan with a lid; simmer on low heat until eggs are set. Can serve with salsa on top.
In a lrg mixing bowl, combine flour, baking powder, salt & sugar. Stir till blended. Stir in oil, cream & water. Knead to make a soft dough. Turn out onto a lightly floured surface. Knead lightly. Dough will be sticky. Cover w/dish cloth & let rest for 30 minutes. Heat about 3 in of oil in a heavy saucepan or deep fryer to 375°. Roll dough into a rectangle about 12x9 in & 1/8-in thick. Cut into 3-in squares. Carefully add squares to the hot oil, 2-3 at a time. Use a fork to press down into the oil so they will puff. Fry till golden brown (turning once) & drain well.
Put almond milk in blender and add spinach. Blend until you don't see any pieces of spinach, just green milk. About one minute. Add everything else and blend until smoothie-ified!
Preheat the oven to 250°F In a roasting pan, toss the peppers with the garlic and olive oil. Season with salt and pepper; then roast for about 2 hours, until completely tender. Remove from the oven, cover the pan tightly with foil, and let stand for 20 minutes. Peel the peppers (try to remove all the skin, but don't worry if a little remains). Cut into quarters lengthwise, and set aside. Discard the garlic. Wash and thoroughly dry the greens in a salad spinner or with clean kitchen towels (if they are wet, the dressing won't adhere). Chop the greens coarsely and toss in a large bowl with the radishes, tomatoes, salt, anchovies, and onion. Coarsely chop the roasted peppers and add them to the bowl, tossing gently. Add a generous amount of vinaigrette, and toss again until all the ingredients are evenly coated. Using a slotted spoon, transfer to chilled salad plates, spreading the salad fairly flat. Sprinkle with the blue cheese, if desired, and serve at once.
Place potatoes in a large pot and cover with salted water. Bring to a boil, then cover and simmer for 35 minutes or until very tender. Drain and cool slightly. Preheat oven to 350°F Heat oil in a large skillet. Saute onions over medium heat approximately 7 minutes or until lightly browned. Add mushrooms and saute until browned. While onions and mushrooms are cooking, cut potatoes into large pieces and roughly mash. Stir broth in with potatoes, then add beaten eggs. Stir in 1/2 cup mushroom onion mixture, salt and pepper. Spoon half of the potato mixture into a 8 x 8 square casserole dish sprayed with cooking spray. Top with remaining mushroom onion mixture, then with remaining potato. Smooth top of potatoes and sprinkle with paprika. Bake uncovered for 50 minutes or until top is firm and light golden at edges.
Shell: Coat baking dish with margarine. Sprinkle bread crumbs into dish -- they'll stick to the margarine. Kugel: Cook cauliflower in salt water. When it's done, drain and puree. Melt margarine, flour, and cream together. Keep on a low flame. When it's thoroughly blended, remove from fire and place in a bowl. Add mayonnaise, eggs, and onion soup mix. Finally, add pureed cauliflower. Pour into shell and bake 45 minutes at 170°C.
Preheat broiler to high. Halve, stem, seed chiles. Place chiles, skin side up, on a foil-lined baking sheet coated with cooking spray; broil for 5 minutes or until charred. Place chiles in a paper bag; seal. Let stand for 15 minutes. Peel and discard skins. Arrange tomatillos (husked and washed) on prepared baking sheet, and broil 14 minutes or until blackened, turning once. Combine the chiles, tomatillos, 1/4 C cilantro, cumin and oregano in a blender. Add 1 C broth; process until smooth. Heat a large dutch oven over medium high heat. Add 2 tsp olive oil; swirl to coat. Add jalapeno, onion, carrot, celery, and bell pepper; saute for 2 minutes stirring frequently. (you would add flour here - and stir for 2 minutes if you are using it -- ) Add garlic, saute for 30 seconds, stirring constantly. Place onion mixture in a large bowl. Sprinkle chicken with 1/2 tsp salt and 1/4 tsp pepper. Add 2 tsp oil to pan. Add half of chicken; saute 3 minutes. Add browned chicken to onion mixture. Repeat with remaining chicken. Combine remaining 1 C broth, tomatillo mixture, onion mixture and hominy in pan over medium high heat. Bring to a boil, then cover, reduce and simmer for 45 minutes, stirring occasionally. Add more S&P to your taste. Ladle into bowls, top each with 1 Tbl sour cream and garnish with cilantro. Note - I added more chicken broth and made more of a soup. With less chicken broth it is more of a stew -- .
Heat the oil in a large saucepan, and add the onion and bacon and cook until the onion is softened-about 5 minutes. Add the cabbage, sugar, vinegar, carraway seeds, stock powder and stir over a medium high heat for a couple of minutes or until the cabbage is coated with oil and starting to wilt. Add a couple of tablespoons of water, cover and cook over a low heat (watch it doesn't burn) for a further 15 minutes, stirring once or twice. Stir through the chopped parsley and serve.
In a mixing bowl blend together the pork, onions with some of the teriyaki sauce and marinade overnight. In a hot wok add oil to coat the wok add eggs and cook and remove from the wok. In the same wok recoat with oil add pork mixture and saute to a golden brown pork mixture and place into a bowl. Add in the cooked rice and saute and lightly toast the rice. Add cooked eggs, teriyaki sauce and salt to taste. Blend in the fried dace strips and green onion and mix well.
Place peanuts and flour in a food processor and whiz for about 1 minute until nuts and flour are about the same texture. Microwave honey. This is a critical step. The honey is the liquid in the recipe. It needs to pour like water or the mix will seem dry and if too much water is added, the cookies will be tough. Place flour-and-nut mixture in a mixing bowl and add the salt if the peanuts are not already salted. Mix in the honey and vanilla. Stir together and then mix with your hands. (If your food processor is large enough, you can mix the honey and vanilla in the processor. Turn on briefly to mix.). Note: The dough should hold together without being dry and crumbly. If needed, add a tablespoon of water, but be careful not to get it so wet that it sticks to your hands. It should be like piecrust. If it is too dry, the cookies will crumble and not hold together, but if too wet, they will be hard to handle and the baked cookies will be hard. A little extra flour can be worked in if the dough is too sticky! Pinch off pieces of dough and roll into balls the size of walnuts. Place on a cookie sheet and press flat with hands. Then press flatter with fork, dipping the fork in water as needed to keep it from sticking to the dough (or use a plastic fork - it won't stick even if dry, but will break unless you press on the tines). Bake at 350 degrees F for about 10 minutes. Watch them carefully. They are done when just beginning to brown on the edges. I can think of nothing that burns so easily as peanut butter cookies, so take them out before it looks like they're done! Let them cool on the cookie sheet before removing.
Shred the cabbage finely& wash well; drain. In a salad bowl toss cabbage, green onions, and almonds or pineniuts. Whisk together the dressing ingredients, so the sugar is dissolved. Add the dressing to the salad and mix well. Just before serving add the noddles and toss thoroughly. *Includeshredded cooked chicken as a delicous alternative.
In a large pot mix all the ingredients except the wakame and noodle. Cook for approximately 30 minute. Add noodles and wakame and cook for an additional 10 minute.
Mix together Put into a crock pot Cook on the Low setting for 2-3 hours.If the recipe is doubled, Cook 1 hour on High, then turn down to the low setting for 3 hours. Serve on Buns.
Stir fry veggies in the oil in a pre heated wok till tender crisp (about 5-10 min). Add broth cook till heated through. Combine soy sauce and cornstarch and add to vegetable mixture. Cook and stir till thick and bubbly. Serve over rice or crispy noodles and sprinkle with pork.
Beat softened cream cheese with a mixer until smooth. Add water, milk and instant pudding. Beat until the mixture thickens. Drain pineapple well. Cut banana and arrange over bottom of pie shell (may have to use 2 bananas. Drizzle with half of the chocolate syrup and half of the pecans. Spread cream cheese mixture over top. Layer crushed pineapple over filling. Cover and refrigerate for 2 hours or until chilled and set. Right before serving, top with remaining syrup and pecans. Garnish with whipped cream and cherries. Slice and enjoy!
Heat oven to 400 degrees F. Spray baking pan with non-stick cooking spray. Combine all dry ingredients minus the butter. Dip chicken in butter then coat with combined dry ingredients. Place in prepared pan. Bake 20 to 25 minutes or until tender.
Place eggplant in a colander in the sink and sprinkle lightly with salt. Let sit for 2 hours and rinse. Heat 1/4 cup olive oil in large skillet over medium heat and saute eggplant until it is soft and translucent, about 15 minutes. Remove from skillet with slotted spoon and reserve. Heat remaining 1/4 cup olive oil in skillet, then saute onion, celery, green pepper, and garlic until soft and translucent, about 10 minutes. Add reserved eggplant, olives, capers, salt and pepper to taste, sugar, vinegar, sauce and red pepper flakes (if using). Simmer, covered, for 20 minutes, stirring frequently. Let cool, then refrigerate.
Preheat oven to 180c. Place mushrooms, verjuice, parsley stalks, oregano, salt and pepper in a baking dish and toss to combine. Roast until well cooked (this could take up to an hour, then transfer dish to stove top and cook until 1/4 of the liquid remains. Sprinkle with the extra chopped parsley and enough olive oil to moisten a little.
Preheat oven to 350°F. In a small bowl, combine, flour, cocoa, baking powder and salt; set aside. In a large mixing bowl, beat sugar, butter, eggs and almond extract until creamy. Gradually beat in flour mixture. Roll tablespoonfuls of dough into balls. Place on ungreased baking sheets. Bake 6 to 8 minutes. Let stand on sheets for 2 minutes before removing and cooling completely. Sprinkle lightly (just a dusting) with confectioners' sugar.
For the glaze, combine the balsamic vinegar, honey, cherries and cayenne pepper in a small saucepan. Bring to a boil, reduce the heat to a simmer and cook until the mixture has reduced by half to form a thick, syrupy glaze; keep warm until ready to serve. With the point of a knife, score the skin side of the duck breasts in a crosshatch pattern, being careful not to pierce the flesh. Season the duck breasts with the salt and pepper. Preheat a dry (oil-less) saute pan over medium/high heat before adding the breasts, skin-side down. Cook the duck over medium/high heat approximately 6 to 8 minutes (rendering out the fat). Momentarily remove the duck from the pan and set the duck aside. Fry the sage leaves in the rendered duck fat for 1 to 2 minutes, or until the leaves are crisp and dark green. Transfer the sage to paper towels to drain. Remove the excess fat from the saute pan, then add the duck (opposite side) back into the hot pan. Saute the opposite side of the breasts for another 3 to 4 minutes (the meat should be medium-rare). Remove the duck from the pan and slice the breasts crosswise or diagonally. For serving, arrange the slices on each plate, drizzle the duck with the warm balsamic cherry glaze and garnish each serving with two fried sage leaves.
Place all the ingredients except the garnishes in a chilled tall glass and stir. granish with teh celery stick, lime wedge, and cilantro sprig and serve.
Preheat the oven to 350°F. In a medium saucepan over medium-low heat, melt the chocolate with the 1 cup butter, stirring occasionally; set aside. In a large bowl, whisk together the eggs and both sugars. Stir in the melted chocolate and butter. Stir in the vanilla. In a separate bowl, combine the flour, baking soda, and cinnamon. Stir the flour mixture into the chocolate mixture until well combined. Grease a 13 by 9-inch pan with nonstick cooking spray or the 1-2 tablespoons of butter. Pour the batter into the pan and bake for 30 to 40 minutes, until a toothpick comes out clean. Let the brownies cool to room temperature before cutting into 3-inch squares.
Preheat gas grill on high for 10 minutes. Mix oil, garlic, rosemary and thyme together in small bowl. Rub on both sides of lamb steaks and sprinkle with salt and pepper. Let stand while grill is heating. Lightly oil clean grill and lay lamb steaks on hot grill. Cook 3-4 minutes per side or until desired doneness. Remove to plate, cover with foil and let sit 5-10 minutes.
Preheat oven to 400 and spray a 12 cup muffin pan. Whisk together dry ingredients and spices. Make a well and whisk together eggs, buttermilk, oil, and butter. Stir in scallions, ham, cheese, and bell pepper. Mix the dry ingredients with the wet gently until just moistened. Scoop the batter into the pan (cups will be very full). Bake 20-25 minutes and allow to cool 15 minutes before transferring to a cooling rack. Will keep in the fridge for 3 days or frozen for one month.
Cooks Note: If you are using a cake mix other than a butter recipe cake, follow the directions on the box for making the batter substituting 1/2 cup tequila for 1/2 cup of the water. Preheat oven to 325 degrees. In large bowl, whisk sweetened condensed milk, evaporated milk, 3 eggs, orange liqueur and orange zest. Set aside. Generously spray 12-cup Bundt pan with spray. Pour caramel sauce in bottom of pan. Set aside. Prepare batter by beating cake mix, water, tequila, butter, eggs, and lime zest on low speed for 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. If using, fold coconut into batter. Pour batter on top of caramel in pan. Stir milk mixture and gradually pour over cake batter (milk mixture will sink and batter will rise). Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Let cool in pan on wire rack 15 minutes. Unmold onto serving plate. Let cool completely.
Cut cauliflower in to flowers and wash. Slice the rest of the vegetables. Place in clean jars. Mix water, salt, and vinegar and bring to a boil. Pour boiling mixture into jars 1' from top, (if you are using the food coloring, add the few drops now) and seal the jars immediately.
Place grits in a small bowl. Cover with water. Stir well to allow chaff to float to the surface. Slowly pour off water to drain off chaff. Repeat, drain well. Place cleaned grits in a 2-quart casserole dish with 5 cups water and 1/2 tsp salt; mix well. DO NOT COVER DISH! Place dish in microwave set on high. Cook for 15 minute. Remove, stir well. Repeat previous step. Repeat previous step again. Remove. Stir in butter until melted and grits are smooth and creamy.
preheat oven to 375°. Coat a 10" Bundt pan with nonstick cooking spray. Chop your onion. Prep your backing sheet with foil. in a large bowl, combine beef, turkey, onion, garlic, bread crumbs/panko, milk, 1/2 cup ketchup, Worcestershire, eggs, salt and pepper; mix very well. Place in the prepared Bundt pan and bake for 40 minutes. remove from oven, drain off the excess juices and flip the meatloaf upside down onto a foil lined baking sheet. Important. Why? The high sides of a Bundt pan makes it hard for the meatloaf to brown properly and get crispy. How? Cover the Bundt pan with the cookie sheet upside down on top of it so the foil side is facing inwards. With oven mitts grab the top and bottom of both pans carefully and flip it over. mix 1/2 cup ketchup with 1/4 cup brown sugar. Brush the meatloaf with sauce and bake for another 20 minutes. remove and let sit for 5 minutes; transfer to serving platter.