HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine bread crumbs and spaghetti sauce mix in plastic bag. Shake chicken pieces in bag until coated. Place chicken pieces skin side up in Baker. Sprinkle on any remaining crumb mixture. Cover with waxed paper. Microwave at High 10 minutes. Turn 180. Add mushrooms, wine and basil. Crush tomatoes and stir in with juice. Cover with waxed paper. Microwave at Medium/High for 12 minutes.
Spray a large non-stick skillet with oil. Heat over medium heat. Add the Mushrooms, onion, garlic and asparagus and saute until tender, 4-6 minutes. Add wine or lemon juice and cook until evaporates completely, about 1 minute. In a small bowl whisk together the blue cheese, vinegar, water and black pepper to taste (I use a lot). Add 3 cups lettuce to 2 large plates. Top each with 1/2 the vegetable saute, 1 roasted red pepper, 1/2 of the whisked dressing and 1/4 cup of croutons. Serve Immediately.
Remove meat from rotisserie chicken. Chop into bite size pieces. Add to large bowl; set aside. In a medium size bowl, add the next 9 ingredients; mix to blend. Add lime juice, adobo seasoning and black pepper to taste. Add to chicken and combine to distribute all ingredients evenly. Taste for seasoning and correct, if necessary. Chill for 1 hour before serving. NOTE: Concerning the seasonings, I don't always add exactly the amounts given, it's all a matter of taste. Tip: I sometimes add a bit of sugar, if I went over too much on the lime juice or if I want a hint of sweetness. I add about 1/2 - 1 tsp sugar. Another Tip: If you go over too much on the salt, add a few more drops of lime juice. Both lime and lemon juice, make the saltiness disapear. Of course test it bit by bit when adding lemon or lime juice, because you don't want to over power with the juice flavor. This tip is one of the secrets of the restaurant trade.
Bring the water and salt to a boil. Stir in the grits. Cook until the grits are done. Remove from the heat and add the next 4 ingredients; stir until the cheese and butter has melted. Add a very small amount of grits to the eggs and stir well. Add a little more and stir well again. The pour this mixture back into the grits and mix well. Pour the mixture into a greased 2 quart casserole dish. Bake at 325°F for 1 hour. NOTE: You can add chopped green or red bell pepper, green chile, or jalapenos to the mixture for a kick.
blend or pulse in a food processor all ingredients and drizzle in the olive oil to create an emulsion.
Place cored apple in apple baker or baking dish. Sprinkle apple with brown sugar (push some down into the core). Top with caramel ice cream topping and pecans. Bake at 350 for 30-45 minutes (depending on size of apple).
Season steaks with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Heat 1 tablespoon of the butter and 1 tablespoon of the oil in large nonstick skillet over high heat. Add half of the steaks and sear until just cooked through, about 3 minutes per side. Transfer to plate and keep warm. Repeat with remaining steaks. Heat remaining 2 tablespoons butter and 2 tablespoons oil in skillet over high heat. Add mushrooms and onion; saute until golden, about 8 minutes. Add broth, any accumulated juices from the steaks, lemon juice, paprika, remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper. Cook until sauce thickens slightly, about 3 minutes. Pour over steaks, sprinkle with parsley and serve hot.
Turn on the broiler. Heat the oil in an extra-deep 12 inch nonstick skillet over medium-high heat. Meanwhile, cut the pork chops into 1/2-inch cubes, adding them to the skillet as you cut. Slice the sausages into 1/4-inch circles, adding them as you cut. Stir occasionally to prevent sticking. Peel and coarsely chop the onion, adding it to the skillet as you chop. Stir in the water, wine, ketchup, honey, garlic, bay leaves, thyme, black pepper, and cloves and cook until the pork cubes are no longer pink, about 4 minutes, stirring frequently. (Reduce the heat to medium if the pork seems about to burn.) Meanwhile, rinse and drain the beans and set aside. Spread the bread crumbs evenly on a cookie sheet and toast under the broiler until crisp and light brown; leave the oven door cracked and don't walk away- they brown quickly! (If you are really distracted, you can omit the bread crumbs and skip this step to prevent mishaps.) Set aside. Stir the beans into the pork mixture and simmer just long enough to mix well and heat through, about 2 minutes. Scatter the toasted crumbs on top and serve.
Heat up a skillet or Wok. Bring soy sauce, garlic, ginger & wine to boil. Add tofu cubes, cover & simmer for 5-10 minutes. Remove tofu & remaining sauce from wok/skillet. Heat oil in wok & stir fry vegetables over medium heat for 3-5 minutes. Add remaining sauce, tofu & cashews. Heat & serve.
Turn heat on pot and add oil. When hot, add onions and garlic and fry for a minute or two. Add tomatoes and fry for a minute or two. Add green beans and continue to fry for 2 or 3 minutes until done. Add mushrooms and continue to cook until done. Add soy sauce and continue to cook until cooked.
Preheat oven to 325. In a blender whisk together 1 cup broth, milk, oil, beef, honey, garlic, parsley and 1 egg until combined. In a medium bowl, whisk together whole wheat flour, okara, rice flour and sesame. Using a wooden spoon, gradually stir the flour mixture into the wet ingredients, adding additional whole wheat flour until the dough is quite stiff. Shape into a ball, cover the dough and let rest for 10 minutes. Roll the dough out until it is about 1/2" thick and cut biscuits. Place them fairly close together on a couple baking sheets. Place in the oven and bake for 30 minutes. Mix together 1 egg and remaining broth until frothy. After 30 minutes, remove from the oven and brush both sides of the biscuits with the glaze. Place back in the oven and continue to bake for an additional 30 minutes. Remove and let cool completely.
In a large mixing bowl, cream together the butter & granulated sugar, then beat in the egg yolks & vanilla extract, before gradually beating in the flour. Form the dough into a ball & let it stand at room temperature for 2 hours. Preheat oven to 375 degrees F. To form the crescents, roll about 1 tablespoon of the dough in the palms of your hands, continuing to roll & form a rope about 3 inches long & 1/2 inch thick. Bend the rope to form a crescent, then repeat with the remaining dough, while placing the crescents on ungreased cookie sheets about 1 inch apart. Bake about 10-12 minutes (Cookies will STILL be white in color.), then let them cool on the cookie sheets for 5 minutes to prevent breaking. While cookies are still warm, carefully roll each one in vanilla sugar, before letting them cool completely. In a double boiler, melt chocolate over low heat, & when cookies are cool, dip one tip of each cookie into the melted chocolate, then set on waxed paper to dry.
HEAT oven to 350°F Beat butter and sugar in large bowl with mixer until light and fluffy. Add flour; mix well. Stir in chocolate and cranberries. DROP rounded tablespoons of dough, 2 inches apart, onto baking sheets; flatten slightly. BAKE 10 to 14 minute or until lightly browned. Cool 5 minute on baking sheets. Remove to wire racks; cool completely.
Brown ground beef over medium high heat in a large, deep frying pan. Drain off fat and set aside. Coat a large dutch oven with cooking spray and place over medium high heat. When pan is hot add the olive oil and cook the onion and garlic until the onion is tender, then add the peppers and cook until tender. Season with the cumin, paprika, chili powder, sugar, salt and cloves. Stir in the canned diced tomatoes, and the drained cans of beans. Add water to cover all. Bring to a boil and then stir in the meat and tomato paste. Bring to a boil and then simmer 30 minutes. Remove from the heat and stir in the vinegar. May serve with chopped fresh cilantro as decorative topping.
Heat water and salt to boiling. Gradually add grits and return to boiling. Reduce heat. Simmer uncovered, stirring for 5 minutes. Remove from heat and allow to cool, slightly. Add cheese, butter and eggs, mix well to ensure all of the grits are incorporated. Bake at 350 degrees until a light golden brown, about 50 minutes.
Preheat oven to 400F/200C/400°F Put the couscous in an ovenproof dish. Mix the stock, saffron, apricots, dates and raisins in a saucepan and bring to the boil. Pour the hot stock and fruit over the couscous. Add just enough boiling water to cover the grains, but do not flood them. Set aside for 15 minutes. Fluff up the couscous with a fork and season it with salt, pepper and chili powder to taste. Drizzle the lemon or olive oil and lemon juice over and add the chickpeas. Mix the ingredients well, then cover the dish. Bake the couscous for 15 minutes. Fluff up the grains, stir in the mint and coriander and return the couscous to the oven for a further 5 minutes. Meanwhile, dry fry the almonds in a heavy based frying pan over a moderate heat, turning or stirring frequently for 5 minutes until they are golden. Scatter almonds over the couscous and serve immediately.
Chop cabbage into large chunks and steam until clear in color; drain. In same pan melt butter, saute onions, add seasonings and cabbage. Dumplings: Measure flour in to a deep bowl. Make well in middle of flour. Add eggs and seasoning. Start beating eggs and gradually mix flour into eggs; will make a stiff dough. If too dry add a little milk. Drop about 1/4 tsp into boiling water. Best if spoon dipped into hot water after each dumpling - they will come off the spoon easier. Dumplings are done when they float to the top. Remove dumplings directly to cabbage mixture, combine and enjoy. I have successfully served in a crock pot on low setting for parties.
Brown beef and add onion. Cut tamales into bite size pieces. Add tamales, drained corn or hominy, chili beans, kidney beans, pinto beans, garlic powder, and tomato sauce. Put everything into a crockpot and mix gently. Cook on low 7-8 hours. Stir gently from bottom one or two times. Can increase the amount by adding more tamales, beans, or tomato sauce. Freezes well if you have left overs.
Preheat oven to 375°F and line a non-stick loaf pan with parchment paper. Place the onion, garlic, turkey and herbs in a bowl. Mix together with your hands then add the egg white to bind. Press 1/2 of mixture into preapred pan. Arrange sliced zucchini and tomatoes over meat. Top with the rest of the turkey and press down firmly. Cover with kitchen foil and place in a roasting pan. Pour in enough hot water to come halfway up the sides of the loaf pan. Bake for 1-1 1/4 hours, removing foil during the last 20 minutes. Test by inserting a skewer in the center of loaf; juices should run clear. The loaf will also shrink away from the sides when done. Remove from pan and transfer to a warm platter. Serve with warmed tomato sauce if desired.
Mix cut-up broccoli and cauliflower, sliced mushrooms and minced garlic. Season with salt and pepper to taste. Cover and let stand an hour, if possible. Heat oil in a large saute or fry pan until very hot. Add vegetables all at once, spreading in an even layer. Do not stir until bottom of layer begins to brown. Flip and stir to get unbrowned pieces to bottom. Let cook until beginning to brown. The trick here is to keep heat high and brown pieces without overcooking or burning them. If pieces are browned, but not soft enough for your taste, turn off heat and cover pan for a few minutes.
In a medium bowl, mix Monterey Jack cheese, cottage cheese, sour cream, scallions, onion soup mix, hot pepper sauce and worcestershire sauce. In a small skillet saute onion and garlic in margarine over medium heat, 3 - 5 min (until transparent). Stir into cheese mixture and chill at least 2 - 4 hours before serving. Serve with tortilla chips.
Melt butter over medium-high heat. Add sugar and almonds and cinnamon if using. Stir constantly for around 10 minutes or till the sugar turns golden brown. (I kept stirring till the nuts were coated and the sugar was almost all dissolved: about 15 mins but I used the smallest gas burner) Remove from heat. Add extract. Immediately drop in clusters or separately nuts on greased baking pan. Cool. Enjoy.
In a small bowl, mash garlic with sugar and pepper. Add the sliced lemongrass, fish sauce, sesame oil, and wine, mixing thoroughly. Place chops in marinade and refrigerate for 3-6 hours. Remove chops from refrigerator, discard marinade, pat chops dry, and bring up to room temp before cooking. Prepare grill, if using. Grill or broil 5-7 minutes per side, or until done to your liking. Garnish with cilantro before serving.
Heat water to boiling. Salt, and add linguini. Stir. Cook for 4 minutes. After starting the pasta, heat olive oil and onions in large pan. Cook until the onions are translucent and slightly browned, about 4 minutes. Strain pasta - reserving 1 cup of the pasta water. Add garlic to the onions and saute for about 30 seconds. Add red pepper flakes, stir about 10 seconds. Add tomato sauce and tomato paste. Cook for about 5 minute - until the sauce has reduced some. Add shrimp and cook about 2 1/2 minutes. Add pasta and reserved cup of pasta water and mix together. Cook for about 4 min until pasta is aldente. Grate fresh parmesean over the top of the dish and serve. Enjoy!
Heat the oil in the pressure cooker over high heat. Cook the cumin seeds for approx 30 seconds or until they start to crackle. Add the sliced onion and cook, stirring, for 5 minutes. The onion should be golden and soft. Reduce the heat and stir in the garlic and other spices. Add all remaining ingredients (except garnish). Close and lock the lid. Bring to high pressure over high heat. Reduce heat to stabilise the pressure and cook for 15 minutes. Release pressure and serve with a sprig of coriander or a sprinkle of parsley. Serve with steamed basmati rice, naan or pappadums. NOTE: to cook dried beans. Overnight soak, drain water, place into pressure cooker, cover with fresh water and cook on low pressure for 10 minutes. I soaked 2 cups dried chickpeas and result was a little over 4 cups cooked beans. Canned/tinned chickpeas can be used if desired- be sure to drain and wash them well.
Start by boiling the water and sugar. Stir constantly until dissolved. Take off heat. Add washed and clean mint. Leave mint in for 15 minutes. Strain mint and refrigerate liquid. Hour before party. Use punch bowl. Add ice (see above). Combine rum, lime juice, water and syrup in bowl. Serve in glasses garnished with mint sprig and lime wedge.
Pound chicken breasts to 1/2" thickness. Mix together hoisin sauce, peanut butter, garlic, and oil; spread over both sides of chicken. Grill or broil chicken 4-5 inches from heat source until chicken is cooked through, about 5 minutes per side. Slice chicken diagonally across the breast and serve on a piece of iceberg lettuce. If you desire, serve with ramen noodles and steamed snow peas, as fast and easy side dishes.
Mince garlic in a food processor for best results. Fry garlic in olive oil until the garlic turns golden brown, but do not let get medium brown or burn. Might take about 5 minutes. (The Italians like to saute garlic on low to prevent browning.). Add sauteed garlic and oil and canned tomatoes to pressure cooker. If using optional ingredients, add them here. Pressure cook at a gauge pressure of 1 bar/15 psi for 45 minutes. Start timing when full pressure is reached. (For electric pressure cooker, use low pressure.). Depressurize the cooker naturally. (Relax, it doesn't take very long to come down from low pressure.). Season the sauce to taste with extra-virgin olive oil and/or salt. This keeps for up to 5 days when refrigerated or up to 6 months when frozen.
Heat oil in a large stock pot over medium-high heat. Add onion; sprinkle with 1 tsp salt and saute until softened, about 5 to 10 minutes. Remove casings from sausages; pull sausages apart into bite-sized pieces with your fingers. Add sausage to pot; cook, stirring often, until browned on all sides, about 10 minutes. Add garlic; cook, stirring, 1 minute. Add broth, squash, sage and nutmeg; increase heat to high and bring to a boil. Reduce heat to medium and simmer until squash is fork tender, about 10 minutes. Add beans; still and cook until heated through, about 10 minutes more. Stir in lemon juice and remaining teaspoon salt. Serve garnished with cheese. Yields about 1 cup soup and 1/2 teaspoon cheese per serving. Notes: Cut prep time by buying already cubed butternut squash. Freeze the sausage for an hour or two before use to make it easier to slice.
Saute bacon, jalapeno and onion until well browned. Add the beans, tomato and spices. Bring to a boil and add cilantro. Reduce heat to a simmer and cook for 15 minutes.
Combine 1 cup of the flour with baking powder/soda and salt. add sugar and butter- mix well. add banana and eggs and remaining flour- mix. stir in blueberries and nuts. Bake 350 degrees for 1 hour.
Preheat the oven to 190 degrees C. In a large pot, bring 2 liters of water to a boil with a bit of salt and add the pasta. Cook for 8 minutes. Drain by lifting it out of the water and immediately coat with the olive oil. Meanwhile, take a broad oven proof dish-- wide enough to comfortably fit two layers of pasta. If it is too small the pasta will be too deep and only a small portion of it will be"au gratin". Rub the inside of the dish hard with the clove of garlic, cut in half. In a bowl, mix the pasta with the cream and cheese. Season with salt and pepper and pour into the ovenproof dish. Dot the surface with butter and put into the preheated oven for 10-15 minutes. When it is done you should have a wonderful golden gratin. If you want more colour, you can pop the gratin under the grill for a minute or so.
Mix together all ingredients and enjoy on bread as a sandwich or spread on crackers. Makes a great appetizer or snack!
In a large skillet, brown the onions in the oil over medium-high heat. Add the ground beef and carrots and cook for 3-5 minutes, while stirring and breaking down the big clumps of meat. Add the bell pepper, tomato paste, wine and spices and continue to cook covered, over medium heat, until the meat is done and the vegetables are tender (20 - 30 minutes). Add the olives and cook for an additional 2 minutes. Remove from heat, let stand for 5-10 minutes and serve.
If your butcher hasn't done it, pull the membrane off the bone side of the rack. Use a sharp knife to lift the membrane, then grab hold with a paper towel and pull it off. Combine rub ingredients in a bowl and mix well. Apply rub heavily to both sides of ribs. Refrigerate 2-4 hours. Meanwhile, soak hardwood chips (hickory or apple) in cold water. Prepare a charcoal grill with an indirect grill setup - put hot coals on outside of grill, leaving a cool center zone, with a drip pan in the center. Place ribs in a rib rack, and stand the rack over the drip pan. Place a handful of hardwood chips on each pile of coals. Position the lid with the vent holes centered over the meat. For the mop sauce, melt the butter in a nonreactive saucepan. Add the cider, bourbon (or additional apple cider) and soy sauce. Keep warm until ready to use. Once the ribs have been cooking about 45 minutes, use a barbecue mop to baste the racks. Baste every 15-20 minutes for an additional 45-60 minutes. When done, the meat will have shrunken away, exposing the ends of the bones by about 1/4". Transfer the meat from the rack to lay directly over the coals. Brush with barbecue sauce and cook an additional 1-3 minutes, until the sauce browns and bubbles. Transfer meat to a cutting board or platter. Rest 10 minutes, then cut racks in half, or into individual ribs. Serve with additional barbecue sauce on the side.
Fill a medium bowl with ice water and place by the stove. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Cut off the tips of the asparagus, then thinly slice the remaining asparagus stalks on the diagonal. Place in the steamer basket and steam until tender-crisp, about 1 minute. Transfer the asparagus to the ice water. Drain. Combine vinegar, soy sauce, canola oil, sesame oil, ginger and chile sauce (if using) in a large bowl. Add the asparagus, radishes and scallion; toss to combine. Serve warm or room temperature.
Soak beans in water 8-12 hours. Be sure to use enough water, as the beans will expand to about 3 cups. Rinse the beans and blot lightly with paper towel. They don't need to be dry, just not dripping wet with water. Sprinkle olive oil over the beans and toss lightly to coat. I do this right in the colander that I used to drain the beans. Sprinkle salt and cajun spice over the beans and continue to toss until coated. Spread the beans on a baking sheet in a single layer. Bake at 350F, stirring after 15 minutes. Stir beans and return to oven, baking and stirring every 5 minutes until soybeans are golden brown and crunchy. The amount of time to attain crunchy soy nuts will depend on the moisture of the soaked beans. It usually takes mine a total of 25-45 minutes. That's a big range, I know, but every batch is different is all I can say! Watch them carefully toward the end to make sure that they don't burn. Conversely, you definitely don't want to under-roast them either, or they will have a chewy consistency. They should be nicely browned, like in my picture. Cool the beans and enjoy!
Melt butter in 10 inch skillet until sizzling. Halve and pound thin the chicken breasts. Add the salt, dill, pepper and garlic to skillet with butter. Add chicken and cook medium heat turning occasionally until chicken browned and fork tender, approximately 10- 15 minutes. Mix sour cream, cream cheese, 1/4 tsp dill, 1/8 teaspoons salt, and lemon juice in small bowl to make sauce. Serve on top of chicken. Can also be served on rolls with lettuce and tomato.
Place avocados, herbs, lime juice, chili and salt in a food processor. Process until smooth. Serve.
Chop up all the vegetables listed. I have put celery sticks as optional as my husband doesnt like them, but I do! Add all vegetables to dutch oven or similar pan. Add tinned tomatoes and tin of bean mix. Mix stock with hot water and add. Add water (I usually add the water till my dutch oven is almost full - leaving about 5 cms from the top of the pot. Add herbs and mix well. Cook on stove until boiling, then turn down to low and cook for about an hour stirring occasionally.
Grease and flour a jelly roll pan, about 10"X15". Mix together the flour, baking powder, salt and spices. Set aside. In a fairly large bowl, beat the eggs for 5 minutes or until very thick. Gradually add the sugar, beating all the while. Stir in the pumpkin and lemon juice. Finally, fold in the prepared dry ingredients. Spread in the prepared pan and sprinkle the chopped walnuts over the top of the batter. Bake about 15 minutes at 375F (190C) or until the cake springs back when touched. Spread a teatowel with icing sugar and turn the hot jelly roll out onto the towel - carefully - nut side down. Roll the cake up in the towel (the roll should be made from the short side) and allow to cool. Make cream chees filling (see below). Carefully unroll the cake and spread with filling. Reroll and chill well (4-5 hours) before serving. This can be topped with whipped cream or icecream (vanilla, coffee or pumpkin is the best). Cream Cheese Filling:. Beat together really well, 3/4 cup room temperature cream cheese and 4 tablespoons butter. Add slowly 1 cup icing sugar, beating well after each addition. Beat in 1/2 teaspoon vanilla. Spread this on the roll and reroll the cake. Chill well 4-5 hours.