HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pulse flour, butter, lard and salt in a food processor until crumbly. Whisk 1 egg with 2 tsp (10 mL) lemon juice; add enough ice water to make 2/3 cup (150 mL). Add to the flour mixture and pulse until the dough comes together. Form into an oblong disk; chill for at least 30 minutes. Preheat oven to 375°F (190°C). On a well-floured surface, roll dough into a large rectangle, about 1/8-inch (3 mm) thick. Trim dough into a 13 x 18-inch (32.5 cm x 45 cm) rectangle. Carefully transfer dough to a parchment-lined baking sheet. Stir sugar with cornstarch and lemon zest until combined. Sprinkle half of the mixture evenly down the length of one side of the rectangle, leaving a 1-inch (2.5 cm) border. Arrange cherries evenly over sugar mixture. Whisk 1 tbsp (15 mL) lemon juice with vanilla; drizzle evenly over the cherries. Sprinkle remaining sugar mixture evenly over top. Fold dough over to cover the filling. Fold an additional 1/2-inch (1 cm) of dough from bottom layer over top layer along the edges; crimp with a fork to seal. Whisk remaining egg with a little water; brush all over pastry. Slash 4 vent holes in top. Bake for 50 to 55 minutes or until golden. Cool completely on baking sheet. Optional Glaze: Blend icing sugar with milk until smooth. Drizzle evenly over the cooled pie. Makes 12 servings. Tip: Fold dough into thirds or roll around a rolling pin to transfer it, after trimming, to the baking sheet.
Marinate chicken in 6 tablespoons of Ponzu dressing. Cover and refrigerate for 2 to 8 hours. Remove from fridge half an hour before cooking. Combine 2 tablespoons of oil, mirin, orange juice and rice vinegar in a large bowl and toss through cabbage, carrot and onion. Cover and refrigerate until required. Heat a wok or large frying pan until very hot. Drain the marinade from the chicken. Add the remaining two tablespoons of oil to the wok or frypan and cook the chicken pieces, turning occaisionally so the meat browns. When the chicken is nearly cooked stir through the remaining Ponzu sauce and reduce heat, simmering for one minute. Arrange a pile of coleslaw on the side of four plates, spooning the chicken and sauce beside each.
Line an 8x8x2 square baking pan with wax paper. In a large mixing bowl stir together powdered sugar and cocoa powder and set aside. In a small sauce pan stir together dry milk powder and water. Stir until powder is dissolved. Add 1/2 cup butter or magarine and cook over medium heat. Cook until mixture boils while continuing to stir. After mixture boils, pour it into the mixing bowl with powdered sugar and cocoa and stir until smooth. Add chopped nuts and stir until combined. Pour fudge mixture into prepared pan and spread mixture evenly. Chill fudge for at least 4 hours or until firm.
In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.
Sift flour, salt, mustard and baking powder. Rub in butter. Beat together egg and milk, then add cottage cheese, parsley and onion. Mix well. Stir liquid into dry ingredients until just combined. Three quaters fill greased muffin pans, then sprinkle mixed grated cheese and paprika over muffins. Bake at 200 C for 20 minutes. Serve warm.
Pound chicken breasts to flatten. In a large mixing bowl, beat cream cheese until smooth and add salsa, cumin, and onions. Place heaping spoonfuls of cream cheese mixture on each chicken breast and roll up.(there will be leftover cream cheese mixture.). Place chicken breast seam side down in slow cooker sprayed with vegetable cooking spray. Spoon remaining cream cheese mixture over each chicken roll. Cover and cook on low for 5-6 hours.
Preheat oven to 400 degrees. Lightly spoon flour into a measuring cup; level off. In large bowl, combine flour,potato flakes and salt. Cut in butter until crumbly. Stir in chives. Stir in milk to form dough. Using back of spoon, form crust by pressing dough up 3/4 of sides of 10 or 12-cup greased and lightly floured Bundt pan. In very large frying pan or Dutch oven, brown ground beef; drain. Stir in remaining filling ingredients; blend well. Spoon into crust. Bake 30 - 40 minutes. Cool upright in pan 10 minutes; invert onto serving plate. Serve with additional catsup and mustard, if desired. 10 - 12 servings. Tips: Recipe may be halfed for 6-cup Bundt pan. Decrease baking time 10 minutes. You can also kick this up a knotch by adding/subbing BBQ sauce, cayenne pepper, hot sauce, green chilies, diced tomatoes (fresh or canned/drained), sweet or dill pickle relish, cooked/crumbled bacon, etc -- .
Place scoop of ice cream in bowl. Top with blueberry jam follow with caramel then whipped cream. Garnish with nuts.
Drain salmon, reserving liquid. Remove skin and bones from salmon, and then flake. Cook onion in margarine until tender, but not brown. Add soup and then gradually blend in reserved salmon liquid and milk. Add undrained tomatoes, salmon, parsley and sprinkling of salt and pepper to taste. Cover and simmer for 10 minutes. Enjoy!
Preheat oven to 350°F. Rinse beans thoroughly and shake off any excess water. Blend beans and one egg in a food processor until the mixture is completely smooth. Melt the butter in a mixing bowl in the microwave. To the butter, add bean and egg mixture, the remaining two eggs, vanilla and baby prunes, and mix thoroughly. Add sugar, flour and cocoa to the bowl; stir to combine. Bake in buttered 9x13 pan for approximately 30 minutes, or until a knife inserted in the center comes out clean.
Dust the sardines in flour. Fry them in olive oil until they are crisp& brown. Transfer to a shallow dish. Clean the pan and in it heat 1/2 cup olive oil, and fry the garlic and chilli in it very briefly. Add the wine, vinegar and mint, and remove from the heat. While it is still hot, pour this mixture over the fish. Season to taste and leave for a couple of hours before serving.
Preheat oven to 375 degrees f. Cook macaroni as package directs, drain. While cooking macaroni, melt butter in medium saucepan. Remove from heat and whisk in flour, salt, and pepper until smooth. Gradually stir in milk. Bring to a boil, stirring constantly. Reduce heat and simmer 1-2 minutes. Stir in 1 1/2 cup cheese and the cooked macaroni. Spray a 1 1/2 quart shallow casserole dish with cooking spray. Pour in macaroni and cheese. Arrange tomato slices over top. Sprinkle remaining cheese on top. Sprinkle parsley on cheese. Bake about 15 minutes uncovered until cheese is golden brown.
Make the dressing. Whisk together the lemon juice, vinegar, mustard, salt, pepper, and garlic. Whisk in the olive oil or the yogurt and olive oil. Taste and adjust seasonings, Set aside. Scrub the potatoes and cut into 3/4-inch dice if large. If using fingerlings cut in 3/4 inch slices. Steam above 1 inch of boiling water until tender but not mushy, about 10 to 12 minutes. Remove from the heat and toss while hot in a bowl with salt and pepper to taste, the onions, parsley, goat cheese, and the dressing. Sprinkle the sage over the top and serve.
Heat the butter in a pan and saute the onion for 5 minutes or until onion's are soft. Add the mushrooms and cook a further 2 minutes. Blend the cornflour with a little of the water and add to the pan with remaining water, Vegemite, sauces and mustard. Stir over a medium heat until the sauce thickens. Pour over steaks for serving.
In large soup pot heat up oil; add onions, shallot, carrots and celery.Cook about 5 minutes; add garlic and mushrooms; cook 5 more minutes. Stir in tomato paste and cook 1 minute. Add lentils, ham and chicken broth; stir in Vegeta and savory. Cover and cook until lentil are tender;add broccoli stems last 10 minutes about 30-40 minutes. Taste and add salt and pepper. Serve with parmesan cheese for a change of flavour.
In a mixing bowl, mix flour, salt, and baking soda. Put shortening into medium sized bowl. Using electric beater, beat in brown and white sugars. Beat in eggs and vanilla. Sift and beat in flour mixture. Beat for 2-3 minutes or until dough is light and fluffy. Stir in raisins. Spoon onto ungreased baking pan, about two inches apart. Bake at 350°F for 12-15 minutes or until golden brown on top.
Combine all ingredients and serve immediately. (If you are not able to serve immediately, withhold the granola and add before serving).
melt butter in lg pot over low heat. add carrots, parsnips, leeks, onion, thyme, marjoram and bay leaves. cover and cook until vegetables are tender, stirring occasionally, about 20 minutes. add stock, peas and ham hocks. bring to simmer and cover partially and cook til peas are tender and soup thickens slightly stirring occasionally, about 45 minutes. add parsley in the last 5 minutes. season with salt and pepper.
Combine all ingredients; put through grinder 3 times. Mix with about 1/2 cup water; fill pork casings. BROILED BRATWURST: Cover bratwurst with hot water. Bring to a boil and remove from heat immediately. Let stand in the hot water a few minutes until firm. Drain; dip bratwurst in milk. Place in broiler and cook until golden brown under low to moderate heat. Serves 4. Luchow's German Cookbook.
Using a vegetable peeler, cut zucchini and squash lengthwise to form ribbons, discarding inner seeded core of squash. Heat 1 T vegetable oil in a large nonstick skillet over moderately high heat until hot but not smoking. Add half of zucchini and squash ribbons; cook, tossing with tongs 1 minute. Transfer to a colander set over a bowl. Repeat with remaining 1 T vegetable oil and the ribbons. Let stand in colander 20 minutes to drain; transfer to serving bowl. Toss with juice and sesame oil; salt and pepper to taste.
Boil hot dogs for 5 minutes in beer till heated through and plump. Place in buns and top as you wish.
Heat oil in a large saucepan. Add the onion, carroes and bell pepper. Saute until onion is limp. Add the garlic and mix. Add the TVP and fry for a few seconds until it looks browned. Add the tomatoes, the broth, the lime juice and the cumin and oregano. Bring to a boil and season to taste with salt and pepper. Add the sugar if desired and lower heat. Cook until the vegetables are tender. Serve hot.
Mix Kikkoman Teriyaki sauce, brown sugar and ginger together. Place chops in crock pot. Pour sauce over the chops. Cook on low for 7 hours. (edited d/t great reviews:).
Cook bacon in a large dutch oven over medium-high heat until crisp and brown. Using a slotted spoon, transfer bacon to a paper towel covered plate to drain. Discard all but 3 tablespoons of bacon drippngs. Add onion and bell pepper to the skillet and cook until soft about 3-5 minutes. Add wine and bring to a boil, simmer until reduced by 1/3 about 3-5 minutes. Meanwhile cook pasta in a pot of boiling water for 5 minutes and then add zucchini and cook for remaining time according to package directions. (about 10 minutes total time) Drain. Add pasta, zucchini, bacon, tomatoes and oregano to onion in dutch oven. Toss and cook over medium-high heat for about 3-5 minutes or until pasta is coated with sauce. Add cheese, toss, and cook for another few minutes or until cheese melts. Serve at once or this can be prepared ahead of time and reheated at 350°F until hot (about 30 minutes).
Grease a 9 x 13 baking dish and get it hot. Mix together the eggs, sour cream, salt, corn, and oil. Then add the cornmeal, green peppers, jalapeno peppers, and baking powder. Pour 1/2 of the mixture into the already hot dish and sprinkle 1/2 cup grated sharp cheddar cheese over the mixture. Then add the remainder of the mixture over the cheese. Bake at 350 for 30 minutes then add 1/2 cup grated cheese and return to the oven for 15-20 minutes longer.
Set rack at the middle level of the oven and preheat to 350 degrees. Prepare a cookie sheet or jelly roll pan by lining with parchment. Combine sugar and 1 1/4 cups almonds in the bowl of a food processor fitted with the metal blade; grind to a fine powder. In a large mixing bowl, stir together ground almonds, baking powder, baking soda, salt, pepper, ginger, cinnamon, coriander and cloves. Stir in the remaining 2 cups whole almonds. Stir water, honey and orange zest together; add to bowl and mix until dough holds together. Scrape dough onto a floured work surface, slightly kneading it until it holds together. Divide dough in half and roll each half into a cylinder, slightly shorter than one of your baking pans. Transfer logs to the pan, keeping them well apart from one another and the sides of the pan. Bake the logs until they have puffed and spread and feel firm when pressed with a fingertip, about 30 minutes. (Note: About halfway through the baking time, place the pan from the lower rack on the upper one and vice versa, turning the pans back to front at the same time. If you know that your oven gives strong bottom heat, bake the pan on the lower rack stacked on a second one for insulation.). Let cool, then slice into 1/4- to 1/2-inch-thick slices with a serrated knife. Return slices to pan (2 parchment lined pans may be required) and bake until they are slightly toasted, 20 to 25 minutes.
In dutch overm brown roast over medium heat. Blend soup mix with water and beer. Mix in brown sugar and caraway seed. Simmer on stovetop, covered 2.5 hours or until tender. Thicken gravy if desired.
Combine all ingredients in slow cooker. Cover and cook on low 3 hours, until cheeses are melted and sauce is hot. Serve with bread for dunking.
Cook noodles. Drain and lay flat. Thaw spinach and broccoli. Squeeze completely dry. Drain mushrooms. Empty Ricotta cheese into deep bowl, add three egg yolks, a handful of Parmesan cheese, a dash of nutmeg and parsley. Mix with spoon. Add mozzarella, spinach, broccoli and mushrooms. Mix well. Spread some sauce onto bottom of lasagna pan. Use rubber spatula to spread Ricotta mixture onto length of lasagna noodles and roll tightly. Put roll ups into lasagna pan, seam down. Fit roll ups snuggly. Add sauce to top of roll ups. Add grated cheese. Bake at 350 degrees uncovered for about 40 minutes.
In large pot, heat oil over medium heat. Add onion and saute 6 minutes. Add garlic, celery, carrot, oregano and cayenne; saute 2 minutes. Stir in stock, salt and pepper; bring to a boil. Reduce heat and simmer 20 minutes. Add beans, chicken, 2 tablespoons pesto and vinegar; heat 5 minutes. Ladle into bowls and garnish each with a small dollop of remaining pesto and a drizzle of olive oil.
Preheat oven to 350 degrees F. Cook onions in butter until almost soft, add garlic and cook all until soft. Sprinkle flour over butter/onion mixture, stir to form a roux. Slowly pour in milk and broth. Stir until somewhat thickened. Add cheese, salt and pepper. Continue to stir until thickened. Spread ham, broccoli and rice in 9x9 glass casserole pan (or similar). Pour cheese mixture over top. Bake for 15 minutes. Sprinkle fried onions on top. Bake for another 15 min until cheese is bubbling but not burnt! Note: I was out of milk and didn't want to cook rice or broccoli ahead of time. I did the onion - flour steps the same, then upped the liquid (3 Cups broth) and just added the raw rice and broccoli to the pan, let the mixture of stuff come to a boil, then simmered for a few minutes; stirred in the cheese; sprinkled the onions on top; baked for 20min. Yum!
Wipe meat with damp cloth, pound very thin. Dip lightly in flour. Mix cheese, 2 T flour, egg, parsley, salt, pepper, nutmeg and milk. Beat until smooth. Dip floured cutlets in this batter. Cook over low heat in 4 T butter until golden and tender. Remove cutlets to a warmed serving platter and keep hot. Heat remaining butter until darkened, add lemon juice. Stir and pour over cutlets.
Start rice -Make Rice as per package directions. Mix patty ingredients together until it holds together into 4 patties (don't mix too much). Spray pan and fry patties until brown on both sides. Add the remaining 1/2 packet of onion soup mix, and 1 1/2 cup water. Bring to a boil and turn down the heat to a boil and simmer 20 minutes. Remove the patties from the pan. At this time if you think you will want more gravy you might consider adding an additional half packet of onion mix and an additional 2 cups of water. Add the 2 tablespoons flour and 1/2c water. Whisk and boil until thickened to a gravy. If doubling the gravy than double the flour mixture as well. Spray a shallow frying pan and fry each egg separately sunnyside up cooking with covered for 2 minutes. Assemble the loco moco bottom layer of rice, then the patty, then the egg, finally top with gravy. Enjoy! Aloha!
Whisk pineapple juice, soy sauce, sugar, vinegar, and oil in a small bowl until sugar is dissolved. Add onion and ginger. Set aside 2 tablespoons marinade for butter. Transfer remaining marinade to a large resealable plastic bag. Add steaks and seal bag, pressing out excess air. Chill at least 1 day. Remove steaks from marinade, pat dry, and let sit until room temperature, about 1 hour. Butter and Assembly. Whisk butter and oil in a medium bowl to combine. Vigorously whisk in reserved marinade; season with salt. Transfer to the center of a sheet of parchment paper and roll up into a log. Chill until firm, at least 1 hour. Build a two-zone fire in a charcoal grill for direct (medium-high coals) and indirect (medium-low coals) heat. Alternatively, heat a gas grill to high just before cooking, leaving one burner on low. Grill over high heat, turning, until steaks are well browned and beginning to char around edges, about 4 minutes. Transfer to cooler part of grill and continue to cook until an instant-read thermometer inserted into thickest part of steaks registers 120°F for medium-rare. (Alternatively, cook in a grill pan over medium-high heat, turning steaks every couple of minutes.). Transfer steaks to a wire rack. Slice butter into 1/4"-thick rounds and divide between steaks. Let rest at least 10 minutes before slicing. Do Ahead. Steaks can be marinated 3 days ahead. Keep chilled. Butter can be made 3 days ahead. Keep chilled.
Heat oven to 375F(190C). Cook chicken in skillet over medium heat until fully cooked. In 2L casserole dish, mix chicken with all ingredients except cheese. Cover and bake 40-45 minutes. Sprinkle with cheese. Bake uncovered until cheese is melted. Cook to an internal temperature of 175F (80C).
Heat olive oil in frying pan, cook sausages for 8-10 minutes or until cooked through. Remove from pan and chop roughly, cover to keep warm. Return pan to medium heat and add garlic, crushed and sundried tomatoes, white wine and cream and bring to the boil. Reduce heat to low and simmer, uncovered for 10 minutes or until sauce thickens slightly. Meanwhile, cook pasta according to package directions, drain. Stir cooked sausage, spring onions and sage through sauce, season to taste. Divide pasta among serving bowls and spoon over sauce.
Roasted Butternut Squash:. Cut in half length-wish and scoop out seeds. Brush with butter or olive oil. Microwave for about 15 minutes, checking occasionally. When tender, place in a 350 degree oven for another 10-15 minutes to improve color and flavor. Cool. Soup:. Heat chicken broth in a large sauce pan. While it is heating, peel the rind off of the cooked butternut squash and discard. Add the squash to the broth and continue heating. Add the garlic, onion salt, pepper, and butter. Blend with a hand blender until smooth. If it gets too thick add water to desired consistency. Add thyme leaves. To stretch the recipe, add half and half. Ladle into bowls and a lay a thyme stem on top. Quinoa:. Cook according to package directions using chicken broth instead of water and adding a tablespoon of butter or olive oil. Serve on the side or add to the soup at the table.
Pour boiling water into dry TVP granules and stir. Let sit until water is absorbed, about ten minutes. Saute onion and garlic in olive oil until onions turn soft, about 6-8 minutes. Add bell pepper and saute 2 more minute. Add TVP, and stir. Add tamari and spices, and continue simmering until all ingredients are well-blended. Some people like extra tamari or extra spices...adjust according to your taste. Serve in hard taco shells or soft tortillas, with shredded lettuce, chopped tomatoes, salsa, refried beans, etc.
Mix all the ingredients together in a bowl. Season with salt and pepper to taste. Chill for at least two hours before serving, garnished with a little extra parsley or coriander if you have it on hand.
In a small bowl, combine the salt, ginger and pepper. Sprinkle over both sides of chicken. In a nonstick skillet, saute chicken in oil for 2 minutes on each side or until browned. Remove chicken to plate and keep warm. Reduce heat to medium low. Drain oranges, reserving juice. Stir juice, onion and red pepper flakes into skillet. Cook and stir for about 3 minutes or until onion is tender. Bring to a boil. Return chicken to skillet. Reduce heat; cover and cook for about 10 minutes or until chicken juices run clear. Place chicken over rice; keep warm. Combine corstarch and water until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for about 2 minutes or until mixture is thickened. Add mandarin oranges; heat through. Pour sauce over chicken. Sprinkle with cilantro.
Cook pasta per directions. Drain and toss with vinegar. Mi in bruschetta and cheese.
Topping: combine all the ingredients and mix well. Ham: Cut all excess fat off. Place on double foil. Brush all sides with honey, Cointreau, seasonings and orange rind. Seal foil, place on an inverted cake pan inside a dutch oven. Cover and bake in a hot fire for 45 minutes to 1 hour. Open foil and base ham with accumulated juices. Bake for another 10 minutes and baste about 4 times. Pack topping on top of ham. Return to dutch oven. Cover and put hot coals over oven lid and cook until brown and bubbly on top [about 15 mins]. Baste topping with pan juices. Cool completely before serving.
Peel the potatoes and cut into four pieces. Heat the oil, add the onion and garlic; fry until glazed. Add the masala while stirring. After doing this, add immediately the potatoes and enough water until just covered. Also add the sugar and salt to taste. Cook with medium heat until the potatoes are tender. Options: 10 minutes before the potatoes are done, add a can (151/2 oz.)of drained Garbanzo beans This is a side dish and can be served with steamy white rice, chicken - or fish curry and string bean, pumpkin or cabbage as a vegetable.
Place chicken in a large heavy zipper bag & pound until its 1/4 inch thick. When all breasts are pounded thin, place a layer of prosciutto followed by some shredded cheese over each one, and roll each breast up. Fasten w/ toothpicks. Melt the butter w/ the olive oil over medium heat. Add the chicken rolls & saute, turning occasionally until golden all over. Add the wine to the skillet, turn the burner to low, cover the skillet & simmer for 15 minutes. Remove the rolls to a serving plate & cover to keep warm. Turn the burner up to high & boil the liquid in the skillet hard for 5 minutes, to reduce. Spoon over rolls & serve.
Cook rice-a-roni according to package directions except leave out the butter step. Let the rice mixture cool and add green pepper, and onion. Slightly chop up artichokes and stir in rice mixture. Mix mayo and reserved artichoke juice together. Mix into salad mixture. Chill for 4 hours before serving.
Heat oil in a fry pan and soften the tortillas, Just takes a minute. Drain tortillas on a paper towel. Put half the turkey on one tortilla and top with half the cheese. Fold the tortilla over the cheese and roll, place. rolled tortilla, seam side down and place in an oven proof dish. Repeat with secon enchilada. Bake in an oven 350F degrees for about 15 minutes or until it is piping hot. Remove from oven and cover the enchiladas with salsa verde, lettuce and tomatoes and green Onion. If you would rather have the salsa hot add it to the enchiladas before baking and then add the lettuce tomatoes & green onion just before serving. Garnish with sour cream and guacamole. Serve it piping hot.