HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare your onion(s). You need 1 very large or 2 medium onions diced. (this aids in making a natural gravy). PREPARE Beef Strips (you shouldn't have to do much unless you see some fat trim it and if any slices are very long cut in 1/2. (if using stew meat, remove fat and cut ea. piece into bite size pieces). Turn your electric pressure cooker on saute and add olive oil and heat up. Once heated add your onions. After 2 minutes add crushed red pepper flakes, cayenne powder, garlic powder, salt & pepper to taste and continue to saute onions, stir often. Do not burn. DO NOT ADD BEEF YET. On saute still, add Hungarian Paprika and stir all the time for 30 seconds. You don't want it to burn but you just want to release the flavor. NOW ADD BEEF RIGHT AWAY TO STOP THE PAPRIKA FROM COOKING FURTHER. Stir meat till coated with onion/paprika mixture. Turn pressure cooker to brown and brown your meat quickly. Do not flour meat just quick brown it. If needed add a little more oil. NOW ADD: Dried minced garlic, a little more garlic powder (optional), dried basil, dried parsley and bay leaf. You can add some more salt (or seasoning salt) & pepper to taste if you wish. (You will taste this at end of cooking time and adjust seasoning to taste). Add the whole bag of mushrooms (or to taste), and 1 cup of beef broth. You don't want to add too much liquid (water may be substituted) (give it a good stir). Close and lock pressure cooker and cook STIR FRY BEEF OR TENDER MEAT on HIGH pressure for 7 minutes and HIGH pressure for stew meat for 15 minutes. Quick release, taste and make any adjustments to the flavor that are needed. If meat is tender then take out bay leaf. If not tender then cook on high again for 4-6 minutes more. Put pressure cooker on brown to get a low boil or saute if it's boiling too hard. NOW add gravy mix, little at at time and keep stirring YOU SHOULD NOT NEED ANY MORE LIQUID but if you do add another 1/2 cup to 1 cup of broth or water. Cook 5 minutes and it should be perfect. (remember as it is cooling off the mixture will get a little thicker, if too thick simply add more beef broth). NOTE: You can skip the gravy mix if you prefer making a roux. You can find recipes on this site on how to. * You can prepare your rice during the time your cooking the Mushroom Beef Strips w Gravy. or whatever you have chosen to put it over. Serve when done. You can add a salad and some fresh bread. Again you can serve it over pasta, dumplings, grits or anything you desire not just over rice.
HEAT oven to 350°F. COMBINE shortening, 1 cup powdered sugar and vanilla in bowl of electric mixer; beat on medium speed until well blended. COMBINE flour, baking soda and salt in medium bowl. Add to creamed mixture; mix well. Stir in walnuts; mix well. Roll dough into walnut-size balls; place on ungreased baking sheets about 1 1 / 2 inches apart. BAKE 15 minutes or until edges begin to brown slightly. Cool on baking sheets until cool enough to handle, but still warm. While still warm, roll in remaining 1 cup powdered sugar; place on cooling racks to cool completely.
Place the potatoes and garlic in a large saucepan; cover with water. Cover and bring to boil; cook for 20-25 minutes or until very tender. Drain well. In a mixing bowl, mash potatoes and garlic with cream cheese and butter or margarine. Add sour cream, 1 cup of cheddar cheese, garlic salt, onion salt and spinach. Stir just until mixed. Turn into greased 2 quart baking dish. Bake, uncovered, at 350 for 30-35 minutes or until heated through. Top with remaining cheese; bake 5 minutes longer or until cheese is melted.
Heat oven to 375. Beat egg whites until stiff. Fold in sugar, beating until thick. Add vanilla, choc. chips, and pecans. Mix well. Drop by teaspoonful on greased cookie sheet, or greased parchment paper. Turn oven off. Place cookies in oven and leave for 4 hours or overnight. (I opened after 3 hours and they were set and almost completely cool.). Makes 18-24.
In food processor combine butter and cottage cheese til smooth. Put flour in medium bowl, stir in cottage cheese mixture; mix well. Wrap dough in plastic wrap chill til firm. Divide dough in half; roll out 12"x12" square; cut each into 16 squares. Put a teaspoon jam in center of each square. Pull corners of each square over jam, sealing edges firmly. Bake350 degrees F 15-18 minutes or til edges are brown.
In a large skillet, cook bacon over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel-lined plate and refrigerate. Pour half of bacon fat into small bowl; set skillet with remaining bacon fat aside. Dry beef thoroughly with paper towels. Season with salt and pepper; place half of beef (uncooked) into the slow cooker. Heat skillet containing remaining bacon fat over medium-high heat until just smoking. Cook remaining beef in single layer until deep brown on all sides, about 8 minutes. Transfer browned beef into slow cooker. Add reserved bacon fat to now empty skillet and heat over medium-high heat until shimmering. Add chopped onion, carrots and 1/4 teaspoon salt and cook until vegetables begin to brown, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add tomato paste and stir until beginning to brown, about 45 seconds. Transfer mixture to slow cooker. Return now empty skillet to high heat and add 1 1/2 cups wine, chicken broth and soy sauce. Simmer, scraping up brown bits, until pan bottom is clean, about 1 minute. Transfer wine mixture to slow cooker. Stir bay leaves and tapioca into slow cooker. Set slow cooker on low, cover and cook until meat is fork-tender, about 9 hours. In a skillet mix 1 tbs butter, 1 tbs sugar, 1/4 tsp salt and 1 cup of water place frozen pearl onions in the skillet, cover and let it cook on medium heat for 5-10 mins until the onions begin to caramelize, add mushrooms and 1/4 tsp salt cook another 3-5 minuets thoroughly caramelizing the mushrooms and pearl onions. Transfer the pearl onion/mushroom mixture into the slow cooker and cook for another 30 minuets. When ready to serve, discard bay leaves and stir in reserved bacon(personally I served the bacon on the side seeing as the hubbs isn't crazy about pieces of bacon in his Beef Burgundy). In large skillet, bring remaining 1 cup wine to boil over high heat and simmer until reduced by half, about 5 minutes. Stir reduced wine and parsley into stew and adjust seasonings. Serve with buttered egg noodles, YUM!
Warm oil in a very big pot over medium heat. Add onion & cook 3 minutes. Add sweet peppers, hot peppers, carrots, garlic, oregano, cumin & coriander, (which I cuisinart all together), and cook 10 minute or until veggies are soft, stirring often. Add lentils, broth, tomatoes with their liquid and the water. Bring to a boil. Reduce heat and simmer 20 to 30 minutes, or until the lentils are tender, stirring occasionally. Stir in the salt and cayenne. Remove about 1/2 of the soup and CAREFULLY puree in batches in a food processor or blender (blender works better) by pulsing off and on. (WATCH IT! VERY HOT!) Stir puree back into soup in the pot. Taste and correct seasonings if necessary. Stir in the fresh parsley. For the Zesty Lime Cream: Combine the sour cream, lime juice and zest in a small bowl. Stir well. Serve soup with a dollop of the Zesty Lime Cream floating on top.
Combine all ingredients; chill. Serve with just about anything- crackers, chips, rolls, bread or bagel.
Combine red onion, lemon juice and vinegar in large bowl with a pinch of salt. Put lentils and 4 cups of water in pot and bring to boil then simmer for 20 minutes or til lentils are soft. Take off heat and let rest for 5 minutes. Drain and add to onion mixture along with the 1/3 cup of olive oil. Toss well. Bring 1 cup of water to boil, add couscous, take off heat, cover and let stand for 5 minutes. Fluff up the couscous by raking with a fork and adding slowly the 1 T of olive oil. Try to get rid of the clumps. Add the couscous to the lentil mixture along with the parsley, mint and scallions. Salt and pepper to taste.
Over medium heat, heat oil in a mdeium skillet. Combine canned salmon, beaten egg, green onions and 1/4 cup bread crumbs. Form into patties and dust with additional bread crumbs. Fry until golden brown, about 2 minutes on each side.
In a big saucepan, combine the beer, broth, garlic, bay leaf, parsley, and salt/pepper. Bring to a boil; decrease heat to medium; simmer 5 minutes to blend flavors. Add clams; cover and simmer 4-5 minutes until clam shells open. Remove bay leaf and discard; remove any clams that did not open and discard. Place clams in 4 large individual bowls and ladle some of the liquid from the saucepan over the clams. Serve with individual bowls of melted butter for dipping; serve immediately.
Start by mixing the water, sugar, salt and teriyaki marinade. Marinate the fish fillets for 4-6 hours, then rinse and place fillets on racks to air dry. When the fillets form a glaze and are dry to touch they are ready to smoke. Using the alder wood chips, smoke-cook on medium heat for 16 minutes per pound. Allow to cool before serving.
Blend the onions, garlic, ginger and 3 tablespoons water in an electric blender until you have a paste. Put the oil in a wide pan and set over medium high heat. When hot, put in the cinnamon, cardamom and bay leaves. Stir for 3-4 seconds. Put in the paste from the blender. Stir and fry for about 5 minutes or until the paste turns a light brown color. Add the ground cumin and ground coriander. Stir fry for 30 seconds. Put in the tomatoes. Stir and keep frying until the paste has a nice reddish brown look to it. Add 1 tablespoon of the yogurt. Stir and fry for about 10- 15 secons or until it is incorporated into the sauce. Add all the yogurt this way. Add the turmeric and cayenne and stir for about a minute. Put in remaining water, salt, and prawns. Stir to mix and bring to a boil over medium high heat. Stir and cook for about five minutes until you have a thick sauce- do not overcook. Sprinkle with garam masala and mix. Garnish with fresh coriander.
Whip pudding with milk as directed on the package. Fold in Cool Whip and milk. Layer wafers, bananas and pudding in a 13x9 dish. Chill.
Note Butternut squash should be peeled and seeded and cut into 1 1/2-inch chunks. Leeks use the white and green parts. You can use regular stock in place of the water and omit the veggie stock powder. Also note that it can be any type of stock powder. Chicken would work best. You can add up to 3 tsp sherry vinegar or balsamic vinegar If you like, stir in a tablespoon of basil or rosemary olive oil at the end for added flavor depth. I used basil. Finely chop squash. A food processor works well here. You should have 5 cups. Finely chop celery. Set aside with squash. Heat 2 tbsp of water and saute the leeks for 1 minutes. Note you can also use the basil olive oil for this if you are not keeping fat free. Saute the leeks for 1 minutes. Add the water and stock powder or add the stock and bring to a boil over high heat. Stir in squash, celery, oats, Herbes de Provence and salt then return to boil. Reduce the heat to medium, cover and cook at gentle boil until squash is soft. About 15 minutes. Puree the soup with an immersion blender[I use the Phillips. works fine] or cool slightly and transfer in small batches to food processor or blender and blend until smooth and creamy. Stir in enough vinegar to heighten the flavors. Adjust salt if needed, and reheat if necessary. Garnish with the chives. From recipe "Cooking under pressure: After the initial saute, cook all the ingredients in a pressure cooker for 4 minutes under high pressure. Use a quick-release method or allow the pressure to come down naturally. Proceed as directed in the recipe.".
Make sure the chicken is warm then cut into large pieces & put into a food processor along with the sour cream & taco sauce. Chop until shredded & well blended. Mix the chicken mixture, beans & cheese in a small bowl. Divide the mixture between 2-3 tortilla shells then fold the shells in half. (so it looks like a half moon). Heat a small frying pan over medium heat. Spray the pan with cooking spray then cook each tortilla until it is golden on each side.
Cook meat, drain, then drain grease from pan, so your not eating something greasy. Put in velveeta so that the cheese melts with the hamburger, then add cream of mushroom and put on medium and stir the ingredients together. Eat. Servings depend on the pounds you use, you don't have to use 1 pound, you can double the recipe with the pound. MAKES: 4 sandwiches.
Preheat the oven to 350 degrees. Pour the can of crushed tomatoes into a small bowl. Finely mince the garlic and toss in with the tomatoes (I like to use my microplane to do this since the garlic won't burn in the sauce and this way you won't get large chunks of raw garlic while you eat). Stir in the oregano, salt, sugar and pepper. Set aside. Prepare the rolls: Cut off just the very top crust of the roll. Use your fingers to pull out the bread from inside the roll, creating a bowl. Be careful not to pull too much off from close to the sides and bottom as you don't want the ingredients to leak out. You will want the sides and bottom to be about 1/2-3/4" thick. (Toast up the bread you pulled out to use as croutons in a soup or salad to avoid waste!). Heat the cooking oil in a saute pan over medium-high heat. Add the onion and saute for about 2-3 minutes or until tender. Add the ground beef to the pan and season with salt and pepper. Break up the meat as it cooks with a wooden spoon, stirring frequently until the meat is no longer pink. Remove from the heat and drain using a metal colander. Set aside. Place the "bread bowls" onto a baking sheet. Spread the bottom of each with a good portion of the sauce. Then divide the ground beef mixture among the rolls (you don't want these to over flow too much, so use less beef if necessary). Layer the mushrooms and the pepperoni on top of the beef. Now top the each bun with the mozzarella cheese. The mixture/cheese should come just barely above the top of the bun as it will sink a little as it cooks. Cook the deep dish pizzas for about 15-20 minutes, until the cheese is melted and bubbling, the bread is slightly toasted, and the ingredients are warmed through. Let sit for about 5 minutes before serving.
Heat oil in 12-inch skillet over medium heat until shimmering. Add onion and 1/2 teaspoon salt, cover, and cook, stirring occasionally, until onion is soft, about 5 minutes. Add Cajun seasoning and cayenne and cook until fragrant, about 1 minute. Add meat and cook, breaking up pieces with spoon, until just pink, about 3 minutes. Stir in tomato puree, ketchup, and 1/4 teaspoon pepper. Simmer until sauce is slightly thicker than ketchup, 8 to 10 minutes. Season with salt and pepper to taste. Spoon meat onto hamburger buns and serve.
Coat bottom of large nonstick skillet with oil and add rice. Saute rice on medium high heat until it turns opaque. Add picante sauce/salsa, broth, cumin, and taco seasoning. Turn heat to low, cover, and let simmer for 20-25 minutes, depending on the rice. Uncover and let rest for 5 minutes. Fluff with a fork and serve.
Preheat oven to 350 degrees. Add the apple and carrot to a food processor with the shredding attachment, or grate by hand. Add the shredded apple and carrot to a bowl along with the sunflower seed butter and rinse out the food processor bowl. Add the pepitas to the food processor and puree until you get a flour/meal. Add the ground pepita, eggs, coconut oil, honey, raisins, pecans, cinnamon, salt, and baking soda with the ingredients you mixed togehter in the previous steps. Mix well. Pour your batter into 9 FULL, greased muffins tins. Bake for 25-30 minutes until cooked through.
Mix the olive oil with the whiskey in a shallow pan. Add garlic and seasoning and squeeze the lemon into the mixture. Slice the pork fillet into 1 inch slices. Flatten with fingers and add to the marinade. If the marinade does not cover the meat, add more oil and whiskey in equal measures until it does. Allow to marinate for 3 hours. Heat a frying pan until very hot. Remove the pork from the marinade and, a few pieces at a time, sear each side in the hot pan. Meanwhile, heat the marinade over a high flame. Once all pork is seared, return to marinade pan and continue to cook until pork is as desired. Serve in the pan in the centre of the table with plenty of crusty bread for dipping.
Melt butter. Slowly stir in confectioners' sugar. Add rum. Heat until bubbly over medium-high heat. Pour over each serving of bread pudding. Enjoy!
Combine all the ingredients in a blender, and using the ice crush setting, whirl until the mixture is thick and frosty. Pour cooler immeidately into 4 decorative glasses and serve.
Stir salsa and seasoning mix into meat. Then spread in bottom of slow cooker. Cover and cook on High 1 hour. Stir in cheese and soup. Cover; cook on LOW 3-4 hours, until ingredients are hot and cheese and soup are melted. Serve with unsalted chips, tortilla or nacho chips, pita wedges, chopped tomatoes, refried beans, onions, and sour cream.
Heat a large skillet over medium high heat. Meanwhile, fill a large 12-quart pot with water, cover and bring to a boil over high heat. Drizzle 1 Tbsp olive oil into skillet, immediately add chicken breast. Sprinkle with salt and pepper. Cook 3-5 minutes on each side until cooked through. While chicken cooks, prepare basil and mozzarella cheese. Chop both into bite size pieces. Drain diced tomatoes into a cup and reserve liquid. In a medium size bowl combine diced tomatoes, Parmesan cheese, sun-dried tomatoes, basil and 1/2 of mozzarella cheese. Stir to combine. Add a small handful of salt to boiling pasta water. Cook pasta to al dente; meaning it still has a little bite to it (approximately 8-10 minutes). Once chicken is cooked, add tomato liquid to pan. Spoon the tomato cheese mixture over the chicken breasts. Cover and reduce to simmer. Drain pasta and return to the hot pan. Drizzle pasta with remaining olive oil and sprinkle with rosemary. Toss to combine. Place pasta and chicken on plate or platter, sprinkle remaining mozzarella cheese over top and garnish with basil and sun-dried tomato if desired.
In a large pot melt sugar, corn syrup, and peanut butter together over low heat, stirring frequently and being careful not to scorch. Do not boil. Once melted, remove from heat and gently stir in corn flakes. Spoon 1/4 cup sized portions onto wax paper with a spoon. You can also butter your hands and shape into balls.
Heat grill to 350. Set up grill for in direct cooking. Rub each potato with olive oil. Put salt on wax paper or zip lock bag. Coat each potato with salt. Arrange potatoes in a cast iron pan. Place on in direct side of grill. Turn over half way through cooking time.
Preheat oven to 350 degrees. Arrange sprouts in shallow baking dish. Combine oil, vinegar, sugar, salt and pepper; blend. Pour over sprouts and sprinkle with cheese. Cover and bake for 15 minutes, or until sprouts are tender.
In a food processor or blender, combine cream cheese, sliced beets, garlic and salt. Process to a completely smooth puree. Store in an airtight container in the refrigerator for up to 3 days. Recipe courtesy of A BEAUTIFUL MESS: WEEKDAY WEEKEND by Emma Chapman and Elsie Larson. Get the book here: https://www.amazon.com/Beautiful-Mess-Weekday-Weekend-healthy/dp/1452154716/.
Heat oven to 350*. Prepare cake mix as box directs. Add remaining ingredients to batter. Blend well. Fill muffin cups 3/4 full. Bake for 22 minutes or until pick comes out clean. Cool in pan.
In 1-quart saucepan over medium-high heat, heat cream to boiling (ensuring not to burn). Reduce heat to medium; gradually stir in 1 cup Parmesan cheese. Add butter, 1 tbsp at a time, stirring. Add salt and pepper. Makes 2 1/2 cups sauce or enough to serve over 1 1b cooked pasta. To serve, sprinkle with some grated parmesan cheese.
Mix cake as directed on package. Add in 1/2 cup eagle brand milk. Pour 1/2 of batter in a 13X9 pan and bake 10 minutes at 350*. Let cool 5 minutes. While cake is baking, melt caramels, butter and remainder of milk in double boiler. Pour over cool cake and sprinkle with chips and nuts. Pour remainder of batter over caramel, bake 25-30 minutes 350F degrees.
Preheat oven to 375. Grease 9 inch springform pan. Sift together flour, baking powder and salt, set aside. In a large bowl (I use my kitchen aid) cream together the butter and sugar until light and fluffy. Beat in egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in blueberries. Pour batter into prepared pan. In a small bowl, combine topping ingredients ( I added the nuts last) Cut in butter until crumbly -- then add nuts. Sprinkle over batter. Bake for 45 minutes (for some reason when I make it -- it takes closer to 1 hour) until toothpick inserted into the center comes out clean. Allow to cool. I like to remove cake to cake plate and dust with powdered sugar. UPDATE. I feel awfully silly, but I have figured out why the times vary -- when using frozen blueberries -- the time is closer to an hour. Fresh berries -- 45 minutes. Thank you for everyone's suggestion of using vanilla. I have added 1 tsp to the recipe with good results. Thank you again.
Wash the fresh Sage and fresh Dill in a colander, dry, then separate the leaves from the stems. Peel and chop the onions. In a large skillet, cook the bacon till golden then remove to paper towels, preserving the drippings in the skillet. In the bacon drippings, saute the onions till they are translucent (glassy), then add in the Sage and Dill, on a low heat (fresh herbs burn quickly). Add in enough Turkey stock to simmer the onion/herb mixture to bring out the flavor of the herbs. Some of the turkey stock will evaporate, but simmer this mixture 15 minutes, then carefully pour in the Pan Juices from the roasting pan the Turkey was cooking inches In the same skillet, mix in the onion powder and pepper and let that all simmer for another 15 minutes. Cut the bacon into super small bite size pieces and then, using a serrated knife, cut the crusts off from the Sourdough Bread and cut into cubes. Back to the skillet, add more Stock if necessary to keep everything moist, then add in the Sourdough cubes and crumbled bacon. Mix well, then keep simmering until the Turkey stock cooks down.
In a bowl, mix the cream cheese, brown sugar and vanilla well. Then add the peanut butter. Chill in the refrigerator. Serve with the sliced apples and chopped walnuts.
Marinate vegetables and egg in French dressing for at least 1 hour, then drain. Blend mayonnaise with lemon juice, dill, salt and pepper. In a large bowl, stir dressing with vegetables.
Cut up chicken into bite sized pieces. Marinate in wine and 1 crushed clove of garlic for 1 hour. Cook pasta according to package instructions and set aside. Chop up all vegetables. In large skillet heat 1 Tbsp olive oil on med high. Add chicken and stir-fry until it just turns opaque. Remove chicken and set aside. Heat remaining olive oil and add onions and mushrooms. Stir-fry about 5 minutes. Add peppers and stir-fry about 5 minutes. Add tomato and stir fry about a minute. Put chicken back in for about 2 minutes. Add in marinara sauce and stir to coat everything. Add in cooked penne noodles and stir in for a minute. Serve and enjoy.