HumbleIntelligence/food-ner-1-Million huggingface dataset:
Marinate chicken in sauce made of next five ingredients, in refrigerator, 2 hours. Stir-fry chicken in wok or skillet with oil until no longer pink. Add mushrooms and vegetables, stir-fry 5 more minutes. Serve over rice.
Dice zucchini. In large skillet, stir together all ingredients except cheese. Cover. Cook over medium heat about 10 minutes. Stir in cheese. Heat through.
Dice bacon & saute until crisp. Drain on paper towels. Mix bacon, sauerkraut,applesauce, sugar, mustard, wine, & pepper. Saute chops on both sides until golden-brown. Place chops on top of bacon mixture in a casserole dish. Cover & bake at 350F for 1 1/2 hours.
Preheat oven to 325. Butter 3 qt, oven proof casserole. In saucepan, melt butter and saute mushrooms until tender, about 10 minutes. Blend in flour, 3/4 c cheese and chicken broth. Cook until smooth and thick. Add seasonings, except parsley. Remove from heat and blend in cream and sherry. Add shredded chicken and cooked noodles. Pour into dish and top with bread crumbs, parsley and remaining cheese. Bake uncovered about 20 minutes. Brown crumbs under broiler if necessary. You may want to adjust the liquids a bit if you prefer a creamier sauce.
Bring 3 cups water to a full boil in a heavy pot. Simmer the remaining water close by. Add the salt and rapidly stir the water with a whisk, creating a vortex. Continuing to stir constantly, add the polenta in a thin stream into the vortex. Continue to stir after all the polenta has been added, then lower the heat to a simmer rather than a boil. As the polenta thickens, replace the whisk with a long-handled wooden spoon. Add the 1 cup of remaining water and continue to stir. Break up any lumps with the back of the spoon pressed against the pot. Continue stirring the polenta, reaching to the bottom of the pot as necessary, until it gets thick and pulls away from the sides of the pot. Taste the polenta to test tenderness; add additional water if necessary. The polenta can take 15 to 60 minutes to cook properly, depending on its type. During the last 5 minutes of cooking, stir in the pepper and butter, then add the cheese. Remove from heat. If serving immediately, pour onto a large platter or into a bowl or individual dishes.
In large skillet, heat 2 T oil. Salt and pepper chicken. Cook in a single layer until browned on all sides, about 4-5 minutes. Remove chicken. Pour off skillet fat. Add remaining 1 T oil to skillet. Add mushrooms, and cook, stirring occasionally, for 4-5 minutes. Add shallot, and stir for 2 more minutes. Add wine, and cook for 4 more minutes. Add stock, cream, mustard, and bring to boil; reduce heat and cook for 6 minutes. Add chicken and tarragon and simmer for 2-3 minutes, or until chicken is done. Serve over cooked hot noodles.
To a large dutch oven over medium-high heat add ground beef and seasoning. Cook until meat is no longer pink. Drain, return meat to pot and add olive oil. Stir in the sauce and cook to heat. Add pasta and toss to combine, heating through. Butter the bread slices and serve them at the table with the spaghetti. Let everyone grab a slice of bread and place a heaping forkful or so of spaghetti into the center of the bread elongated like a hot dog. Fold the bread around it and enjoy! NOTE: Eat over the plate as it can get a bit messy, but in a yummy sort of way. :).
Trim squash, cut into large chunks & boil to tender. Drain & mash. Mix all ingredients, saving half of the crumbs and put into sprayed 8x8 baking dish. Cover with remaining bread crumbs. Bake at 350 until lightly browned.
Preheat oven to 350°F Grease a 10" tube pan. Pour boiling water over chocolate and butter; let stand until melted. Stir in vanilla and sugar, then whisk in egg yolks, one at a time, until blended well. Mix soda and sour cream and whisk into chocolate mixture. Mix flour and baking powder well, and add to batter, mixing thoroughly. Beat egg whites until stiff but not dry. Stir in a quarter of the egg whites thoroughly into the batter. Scoop the remaining egg whites on top of the batter and gently fold together. Pour batter into prepared pan. Set on the middle rack of the oven and bake for 40-50 minute or until the edges have pulled away from the pan and the cake tester inserted comes out clean. Cool in pan for 10 minutes; unmold and cool completely before frosting. To Make the Frosting: Place all ingredients in a heavy saucepan and whisk until smooth over low heat. Cool slightly; add more sugar if necessary. Spread on cake while frosting is still warm.
Fry sausage in skillet cutting apart as you cook to make small pieces. Drain and reserve 1/3 c of grease. Remove sausage from skillet. Return the 1/3 c of grease to it. Whisk in the self rising flour until brown. Return the sausage and all other ingredients Heat until thick. Serve over biscuits.
Saute the onions in the butter for a couple minutes. Add the lamb and continue lightly frying until the pieces start to brown. Add the stock, cover and simmer gently for 1/2 hour. Meanwhile, prepare the sauce by stirring the water into the ground walnuts. Add the pomegranate syrup and sugar and simmer gently over a low heat for 10 minutes. Add the walnut sauce to the lamb, along with the seasonings and lemon juice. Continue to simmer, covered, over a low heat for another 30 minutes. Adjust the seasonings by adding a little sugar if the dish is too sour or more pomegranate syrup if it is too sweet. Serve with basmati rice.
Heat a large, non-stick if you have it, skillet on medium high, add oil and heat until shimmering, but not smoking. Add mushrooms & peppers to pan, season and cook, stirring occasionally, until all liquid is released and cooked off. Add more oil if needed,. Add shallot and garlic, heat for a minute or so until fragrant. Add tomato paste and dried herbs and tomatoes, cook for a minute or so then then add wine, scrape the pan and turn down the heat. Add the fish and cover, allow to simmer for a few minutes before adding the mussels. Cover and continue to simmer until fish and mussels are done. About 8-10 minutes total. Plate mussels and fish, remove the bay leaf, turn up the heat, add butter and sage, stirring until sauce starts to thicken. Pour Sauce over fish and serve with roasted vegetables or pasta.
Preheat the broiler. Place the ground sirloin in a large mixing bowl and punch a well into the center of the meat. Fill the well with the egg, bread crumbs, onion, half of the chopped garlic, half of the parsley, the Parmigiano and Romano cheese, and a little salt and pepper. Mix the meatball ingredients until well combined yet not overmixed. Divide into 4 equal parts, then roll each part into 5 balls. Heat a large non-stick skillet over medium-high heat with the EVOO. Add the meatballs and brown on all sides, about 5 minutes. Scoot the meatballs to the side of the skillet and add the remaining garlic and the red pepper flakes. Cook for 1 minute. Add the tomatoes, mix to combine. Shake the skillet to coat the meatballs in the sauce and simmer for 5 to 6 minutes more. While the meatballs are simmering, start the spinach. Heat the medium-size skillet over medium-high heat with the EVOO. Add the onion, salt, and pepper. Cook for 1 minute. While the onion is cooking, transfer the defrosted spinach to a clean kitchen towel and wring all the liquid out. Add the spinach, chicken stock, and cream to the skillet. Season with nutmeg and cook for 2 minutes or until the mixture is thick. Spread the spinach mixture over the bottom of the baking dish. Top with the meatballs and tomato sauce. Top that with the shredded provolone or Italian four-cheese blend. Place under the preheated broiler about 6 inches from the heat to melt and evenly brown the cheese about 3 minutes. Remove no-sagna from the broiler and garnish with lots of torn or shredded basil.
Combine all ingredients in a large (microwave safe preferably) bowl. Microwave on high for 2 minutes. Stir; microwave another 2 minutes. Stir again and microwave for 1 minute. Serve piping hot.
Heat oil in large saucepan over medium heat until hot. Add onion; cook and stir 3 to 4 minutes or until tender. Add refried beans, mexicorn, shoepeg corn, chilies, salsa, broth and jerk seasoning; mix well. Bring to boil. Reduce heat to low; simmer 5 minutes, stirring occasionally. Add ham, olives and lime juice; mix well. Cook 3 to 4 minutes or until thoroughly heated, stirring occasionally. To serve, ladle soup into bowls and if desired, top with 1 T. sour cream and lime slice to each.
preheat oven to 425 degrees. mix all together till forms a ball. mix dough for 5 mintues. cut dough into 8 or more pieces. roll out into strips about 15 inches long. go ahead and twist into pretzel shapes. bring a pot of water to a boil. dunk each pretzel into the boiling water for 5 seconds. place on ungreased pan after dunking. after you have dunked each pretzel in the boiling water, brush with an egg and sprinkle with a coarse salt. bake for 8-10 minutes.
Boil eggplant cubes until soft, about 20 minutes. Drain in colander. In a skillet, melt butter and saute onion, pepper, and garlic. Add seasonings. Mix everything in a large bowl and pour into a buttered 8"x12" baking dish. Bake at 350 until browned and set, about 25 minutes.
Preheat oven to 350 degrees. Combine 1/2 cup sugar and cinnamon; set aside. Combine flour, baking soda, salt, and remaining 1 cup of sugar. In a separate bowl, combine buttermilk, egg, applesauce, and oil. Stir into dry ingredients JUST until combined. (Do not overmix.). (If you do not have buttermilk, buttermilk substitutes work. I use lemon juice and milk method.). Grease the bottom only of a 9-in.x 5-in.x 3-in. loaf pan. Pour half of the batter into pan; sprinkle with half of the cinnamon-sugar mix. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar. Swirl knife through batter. Bake at 350 for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. If desired, combine glaze ingredients; drizzle over bread.
Cream the sugar and shortening together. Add two beaten eggs. Blend well. Add the ginger, cinnamon and salt. Blend. Add the molasses. Blend well. Dissolve the 2 teaspoons of baking soda in 1/2 cup of hot water. When it is just warm add it to the other preparation. Smooth it all. Add the flour incrementally until the mixture is right for making drop cookies. Drop from a teaspoon onto a greased cookie sheet. One teaspoon of cookie mix makes a 3" cookie. Bake 8 - 9 minutes at 350°F. Leave cookies on the pan a little bit before removing. Rest the dough in the refrigerator between batches.
Preheat oven to 220.C. Sift flour into a bowl, add butter & rub in using fingertips. Blend in pumpkin, cheese, chives & seasonings. Add combined egg & milk, mix quickly to a soft dough. Turn onto a lightly floured surface & knead lightly, form into a round. Place on a lightly greased baking tray and brush with a little milk, sprinkle with extra cheese. Bake for 10 mins then reduce heat to 180.C, bake for a further 15-20 mins or until damper sound hollow when tapped. Serve warm & buttered.
To begin, all ingredients should start out cooked (this helps prevent cream base from scorching). In sauce pan melt margarine or butter. Blend in flour, chicken bouillon, garlic and pepper. Cook until mixture is smooth and bubbly; gradually add milk. Cook and stir over medium heat till mixture boils, simmer one minute, stirring constantly. Add chicken and then each vegetable one at a time carefully so as not to break up other ingredients. Serve in bread bowls or over cornbread. NOTE: Cook time does not include time for individual ingredients, soup only.
Preheat the waffle iron and grease well with spray oil. In a bowl, beat together potatoes, butter, eggs and milk until well mixed. Add the flours, oats, baking powder, salt, sugar, parsley, chives, green onion and thyme. Stir to mix well. Cook waffles 6-8 minutes (they take longer than "regular" waffles). Serve hot with sour cream or plain yoghurt.
In a small bowl combine the marinade ingredients. Spread the marinade evenly on both sides of the chops. Cover with plastic wrap and refrigerate for at least 4 hours or up to 12 hours. (I place the marinade and chops in a ziplock bag and message to coat.) Prepare the grill for direct cooking over medium heat (350° to 450°F). Brush the cooking grates clean. Allow the chops to stand at room temperature for 15 to 30 minutes before grilling. Season the chops with salt and the pepper. Grill the chops over direct medium heat, with the lid closed as much as possible, until they are still slightly pink in the center, 8 to 10 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes.
Heat oven to 350°F Grease and flour 10 inch tube pan. In medium bowl, combine flour, coconut, rolled oats, brown sugar and pecans; mix well. Using fork or pastry blender, cut in butter until mixture is crumbly; set aside. In large bowl, combine bananas, sour cream and eggs; blend until smooth. Add cake mix; beat 2 minutes at high speed. Spread 1/3 of batter in greased and floured pan; sprinkle with 1/3 of coconut mixture. Repeat layers 2 more times using remaining batter and coconut mixture, ending with coconut mixture. Bake at 350°F for 50-60 minutes or until toothpick comes out clean. Cool upright in pan 15 minutes; remove from pan. Place on serving plate, coconut side up. Cool completely.
Brown butter in a pan, then add milk. When hot, pour over crackers & let milk soak inches. Serve with eggs for breakfast.
Wash prawns, remove shells, leaving heads and tails intact. Season prawns with ginger, coriander, oyster sauce, pepper for at least 30 minute. Add olive oil to honey and lemon juice. Brush prawns with this mixture. Grill at 200C for 10-15 minute. Baste once with leftover marinade with honey glaze. Serve grilled prawns with lemon slices.
Spread Sour Cream on Tortilla and sprinkle with Green Onions. ENJOY!
Mix together hamburger, cracker crumbs, eggs, milk, salt. (I usually add ketchup, Regular BBQ sauce for added flavour, use what ever you like.) Shape mixture into meatballs and cook in the oven, in a single layer on a cookie sheet with sides, at 350 degrees Fahrenheit for about 20 minutes, depending on the size of your meatballs. While the meatballs are cooking, mix together corn starch and brown sugar in a small bowl. Drain the syrup from the pineapple and add to corn starch and brown sugar, stirring really well. Add vinegar and soy sauce. Mix until smooth. Pour mixture into sauce pan and cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Reduce heat. While waiting for the meatballs to finish cooking, cook the rice. As soon as the meatballs are cooked, drain them and add them to sauce on stove. Add pineapple. Place rice on plate and cover with the meatballs and sauce. Serve immediately.
Preheat oven to 350°. Place pecans on an ungreased baking sheet and toast them until they turn slightly darker and fragrant, about 7 minutes; set aside. Line baking sheets with parchment paper or silicone liners, or generously grease with butter or cooking spray. Using an electric mixer fitted with paddle attachment, beat the butter and sugar in a big bowl on med-high speed until light and fluffy, about 4 minutes. Beat in the egg yolks and maple syrup. Add the flour, salt, and vanilla and beat on low speed until just incorporated. Stir in the toasted pecans; the dough will be soft and somewhat sticky. Divide the dough into 2 clumps. Set each on a long sheet of plastic wrap or waxed paper, shape the dough into 2 even logs, and wrap tightly. Refrigerate the dough for at least 2 hours or overnight. If you're really in a hurry, freeze the dough for about 20 minutes, just until they retain their shape when sliced. When ready to bake, unwrap the log of dough and cut it into 1/8-inch thick slices; place them on the prepared cookie sheet and bake until they turn golden around the edges, 10-12 minutes.
bring large pot of lighlty salted water to a boil. while water heats combine the olive oil, onion, garlic and red pepper in a large skillet over medium high heat. saute and stir frequently until onions are translucent. add the pasta to the water and cook al dente or just firm at the center about 8 minutes. while pasta cooks add peas to the onions and cook till warmed through and remove skillet from heat. use a slotted spoon to move al dente pasta from the pot to the skillet a little water on the pasta is a good thing here. if you want to drain the pasta first reserve 1/4 cup of the water and add it to the skillet with the drained pasta. add the salmon, dill and lemon zest to the skillet and toss to combine. the heat form the pasta will heat the salmon and its smoked so it does not need to be fully heated but you should follow your taste.
In a large, non-stick skillet, heat the olive oil over medium heat. Add the onions, cabbage and thyme and saute until the onions are golden, 10 to 12 minutes, stirring frequently. Meanwhile, in a saucepan, combine the broth and wine and heat to simmering. When the onions are golden, add the rice and toss to coat with oil. Add 1 cup of the simmering broth to the rice and stir until most of the liquid has been absorbed. Continue adding more broth, 1 cup at a time, cooking and stirring as the liquid is absorbed. It will take a total of 18 to 35 minutes for most of the liquid to be absorbed and the rice to become tender and creamy. Stir in the Parmesan. Season to taste with salt and pepper if needed. Serve hot.
Preheat oven to 425 degrees. Brown meat over medium heat until no longer pink. Drain. Stir corn, bbq sauce, green onions into meat. Place pizza crust on baking sheet, and spoon meat mixture onto the crust. Sprinkle top with cheese. Bake for 12 to 15 minutes. Serve.
Cut roast in fourths, cook meat in a frying pan on high heat with the olive oil until each side is browned, only cook one or two pieces of meat at a time so you do not overcrowd the pan. Put the browned meat, tomatoes, water, greens chillies, and taco seasoning in a large crock pot. Cook on medium heat. After about 6 hours add the beans to the rest of the ingredients, then cook an additional 2 to 3 hours. Check on the chili from time to time, if it begins looking too thick then add more water as needed. The chili is done when the beef begins looking stringy after stirring. When chilli is done serve with sour cream, crushed tortilla chips, cheese, and/or green onions.
Slice radishes by hand or use the slicing blade of a food processor. Place radish slices and onions in a large bowl or crock. In another bowl stir together vinegar, sugar, and salt until sugar is dissolved. Pour over radish mixture. Cover and refrigerate at least 8 hours or overnight before serving. (Radish mixture will have a very pungent aroma.) Makes 2 cups.
Chop cucumber fine or food chopper, let drain in colander for about 1 hour, dry with tea towel or paper towel. Add ingredients mix well and store in refrigerator for about a week. Tip: if you want it sweet add 1 cup of sugar.
Preheat oven to 350°. Brown the pork chops, onion, bell pepper, and garlic together in small amount of oil in heavy skillet. When chops are browned and vegetables are tender, place in a casserole dish with Cajun seasoning, rice, broth, and Worcestershire sauce. Bake covered about 20 minutes or until rice is done and chops are tender.
Preheat oven 400 degrees. Line a pie plate with one pie crust. Cut second pie crust into 1 inch strips to be used for lattice topping. Peel apples if desired and cut into small slices or pieces. Place lemon juice, 2 tablespoons brown sugar, 1/2 teaspoon cinnamon and 1 teaspoon vanilla into ziploc bag and add apples tossing until thoroughly coated. Spread apples onto cookie sheet into one layer and place in oven for 12-15 minutes stirring every three minutes to allow the lemon juice to cook off and apples to soften and caramelize. In a ziploc bag, combine and thoroughly mix sugar, brown sugar, lemon crystals, vanilla powder, cinnamon, nutmeg and ginger. Set aside. Pull caramelized apples out of oven and gently spoon into mixing bowl. Add butter pieces and spiced sugar mix to the apples and gently toss to coat the warm apples until the butter melts . Spoon coated caramelized apples into waiting pie crust. Use the 1" pie crust strips to weave a lattice across the top of the apples. Crimp crust around the outside rim. Place the pie on a cookie sheet and set aside. In a small sauce pan over medium heat, combine the glaze ingredients together and cook until just boiling then remove from heat - about two minutes. Using a silicone brush, paint the glaze across the top of the pie, coating the lattice evenly. Set the pie into oven for 20 - 30 minutes or until the crust is golden brown. Remove from oven and allow the pie to cool for at least two hours before slicing.
Beat cream creese and sour cream in small mixing bowl at medium speed with electric mixer until well blended. Blend in sugar, liqueur and cream. Chill well. Place berries in individual serving dishes: top with cream cheese sauce.
Cut the butter into four pieces, place in a 1-quart glass measure or bowl, and microwave, covered with a paper towel, on high, until almost melted, 45 seconds to 1 minute. Remove butter from the microwave and stir until completely melted. Separate eggs, placing the yolks in a small bowl and setting the whites aside for another purpose. Beat the yolks well with a whisk or fork, then add to the butter and stir well. Add cream and lemon juice to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes, stopping every 20 seconds to stir with a fork. Remove sauce from microwave and stir in mustard. NOTE: Sauce may be kept warm for up to 2 hours in an insulated container. Or cool the sauce to room temperature and refrigerate it in a covered microwave-safe container for up to 24 hours. To re-warm, cover container with plastic wrap, pierce wrap with a knife to vent, and microwave on 50 percent power until heated through, about 3 to 4 minutes, stopping to stir halfway through. Do not allow sauce to boil.
Pre-heat your oven to 450 degrees. Juice lemon and combine with brown sugar into a medium sized bowl. Add bourbon until it becomes a spreadable paste. (You might not use all 1/8 cup). Cover a lipped baking pan with foil. If using fillets place salmon skin side down directly on the foil - do not grease. Spread bourbon paste on top of your salmon. Cook on middle shelf for about 20 to 25 minutes or until fully cooked. Wedge a spatula between the salmon and the skin and remove fillet. the skin will remain on the foil.
Cream shortening and sugar in large bowl with electric mixer until well blended. Add eggs and almond extract, beating on medium speed until light and fluffy; about 2 minutes. Combine flour, baking powder and salt. Add to creamed mixture gradually, beating on low speed just until blended. Fold in chips, coconut and cherries. Drop dough by spoonfuls onto greased cookie sheets. Bake at 350° for 12-15 minutes or until lightly browned around edges.
Crust: Mix together the flour and brown sugar in a food processor (or mix by hand). Add butter and pulse until mixture resembles coarse crumbs (or cut butter in by hand). Add the water slowly while running the processor (or sprinkle and toss while mixing by hand) until moistened. Form into a ball, and press firmly and evenly onto the bottom and up the sides of a 9 inch tart pan or pie plate. Bake in a 400 degree oven for 10 - 15 minutes or until light brown. Cool completely. Cream filing: In a medium mixing bowl stir together cream cheese, sour cream, sugar, and vanilla till smooth. Cover and chill for up to 4 hours or till ready to fill tart shell. Assemble tart: Sprinkle mint onto pastry. Using a spoon, spread cream filling evenly over the tart shell. Arrange fresh fruit on the filling. In a small saucepan heat jam just till melted. Cool. Drizzle melted jam over the fruit. Cut into wedges and serve immediately. Best if used within a day or two.