HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large Dutch oven over medium heat, toast the flour for 5 minutes, until a light brown color. Whisk in 1 cup chicken stock, and then transfer to a small bowl to cool. In the same pot, sweat Andouille sausage with 2 tablespoons oil over medium-high heat for 3 minutes. Add onions, peppers, celery, garlic and 1 teaspoon salt and sweat for 5 minutes, stirring frequently. Add spices, stir to combine. Add tomato, okra, and chicken stock and bring to a boil. Reduce heat and simmer for 25 minutes. While the gumbo is simmering, prepare the meatballs. In a medium bowl, combine the ground turkey, shrimp, breadcrumbs, salt and pepper. Mix thoroughly and shape into approximately 1 tablespoon-sized balls. Add meatballs to the gumbo and simmer for an additional 10 minutes. Season with 1/4 teaspoon Louisiana style hot sauce.
Preheat oven to 375. Place the very well drained rice in a 1 1/2 quart baking dish. Melt the butter in a nonstick or heavy saucepan. Add the onion and saute over medium heat until soft, about 2 minutes. Add the garlic and cook for about 30 seconds. Add the cayenne, water, lemon juice, lemon zest, cream, and salt and bring to boil. Stir it all up. Seal tightly with foil and bake for 20-25 or until the rice is tender and all the liquid is absorbed. Fluff with a fork before serving then fold in the chives.
Preheat oven to 375 degrees. Lightly oil a shallow baking dish. Place a layer of the potatoes on the bottom, overlapping slightly. Sprinkle a layer of onions over the potatoes. Alternate layers, ending with potatoes. Combine flour, soymilk, salt and pepper, and whisk until smooth. Pour over potatoes and onions. Cover loosely with foil and bake 30 minutes. Remove the foil and bake another 15 minutes, or until top is light brown and potatoes are tender.
Put mustard on white soft bread. Then place the COLD beans on the bread. Then add the cheese and top with white bread. Push down on sandwich to flatten our and eat.
Dip the rims of 8 large glasses into the lime juice, then dip into coarse salt. Put a scoop of sorbet in each glass and fill with Mountain Dew.
Using a large pan, saute the onions slowly in 1/4 cup of olive oil until they start to caramelize. Season with salt and pepper to taste. Add the strips of ham. Stir and then take the pan off the heat and stop the cooking process by adding the rest of the olive oil (1/2 cup), vodka and dry vermouth. Cook the spaghetti according to the instructions on the package. Drain it and let it sit in the strainer for about 2 minutes to allow the excess steam to dissipate. cut the basil in strips and whisk the eggs. Warm up the sauce, add the basil and mix in the warm spaghetti. Stir to ensure the onions and ham are evenly distributed. The mixture should be hot. Remove the pan from the heat and fold the eggs into the spaghetti. The eggs should thicken but not set. If it is too runny put the pan back on the burner on medium heat and stir until it thickens. Serve immediately.
-Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil, and once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown in the oil for a few moments on each side; once the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment; next, add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary); once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden; next, add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced; next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off; to finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and add in the chopped parsley and about half of the julienned basil; stir, and keep warm while you prepare the noodles. -Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the pappardelle noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper. -To serve, add equal portions of the "Drunken" noodles to bowls, and garnish with a sprinkle of the remaining julienned basil; you can even top with shaved Parmesan, if desired, and an extra drizzle of olive oil.
preheat oven to 350. if using fresh squash, microwave- cut in half, remove seeds, place cut side down in small amount of water, cover with plastic wrap and cook on high 15 minutes. Scrape flesh from skin- should be 3-4 cups. beat together flour, sugar, oil, eggs, and milk. add squash and mix well. bake in 9x13 glass or ceramic baking dish for 60 minutes. can sprinkle cinnamon sugar on top after 30 minutes in oven (kids like it!).
Combine ice, southern comfort, orange curacao & juices in a shaker; shake well. Strain into a highball glass & top with soda water.
Julienne carrots and parsnips. Melt butter in saucepan, place carrots in then parsnips resting on top. Add salt and chicken stock. Cover pan with lid and bring to boil. Lower heat and simmer 25 minutes. Grind fresh pepper over to serve.
Pat pork dry with paper towel. In a small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast. Place roast in a shallow pan and roast at 350 degrees F for 1 hour to 1 hour and 15 minutes (18-20 minutes per pound), until internal temperature registers 155 degrees F with a meat thermometer. Remove roast from oven and let rest for 5-10 minutes before slicing to serve. Serves 6-8, with leftovers.
Place curry powder, cumin and coriander into a small saucepan and mix well. Add capsicum (bell pepper) and stir in coconut milk. Place over medium heat and cook until thickened, stirring often. Pour equal amounts of curry paste over each scallop. Place scallop shells on a medium BBQ grill plate and cook until curry is starting to bubble.
Preheat oven to 350°F. Arrange the oven rack in the middle of the oven. Butter or spray with baking spray a 9x13 inch casserole or baking dish. Set aside. Add 1 cup of pecans to a baking sheet and roast for a few minutes. Watch closely to not burn them. Remove from oven, cool and roughly chop. Cook Sweet Potatoes: In the meantime, add the cubed potatoes to a dutch oven or large sauce pan. Cover with water and sprinkle some salt, bring to a boil. Boil for about 15 minutes, when pierced with a fork, the potatoes should be tender. Drain cooked sweet potatoes, mash until very smooth and set aside to cool off a bit. Cinnamon Sugar: Combine the sugar and cinnamon in a small bowl. Stir and set aside. Prepare Souffle: In a medium bowl combine melted butter, brown sugar, beaten eggs, cream, vanilla, salt and flour. Whisk well to combine, a hand mixer can be used as well. Add the mixture to the mashed sweet potatoes and stir until well combined. A hand mixer can be used for this as well. Transfer the mixture to the prepared baking dish. Smooth the top. Sprinkle with chopped pecans and cinnamon sugar evenly. Cover dish with foil, to avoid pecan topping from burning. Bake for about 30 minutes, uncover and bake for another 20-30 minutes or until puffed and lightly browned on the edges and top. Serve immediately or cool and refrigerate for later. TIP: Preparing ahead of time. You can assemble it 24 hours in advance, wrap tightly in plastic wrap and bake when ready. Also, you can bake it, let it fully cool, wrap tightly in plastic wrap and refrigerate it. Cover with foil and warm it up in the oven before serving.
Resift the flour with the baking powder. Cream the butter with the sugar until light and fluffy. Gradually blend in the flour mixture. Stir in the walnuts. Cover and chill for at least 2 hours. Roll out onto floured board to 1/4" thickness. Cut into any shape. Bake on ungreased cookie sheets at 300 degrees for about 20 minutes or until the edges are lightly browned. Make 2 to 2 1/2 dozen delicious cookies.
Heat an electric iron to medium heat. (not on steam). Butter one side of each bread slice. With the buttered side on the outside, make a sandwich with the cheese, leaving a 1/4-inch border of bread. Wrap the sandwich completely in one layer of aluminum foil. Place on a counter or cutting board and weight with a hot iron. Leave the iron on each side until the sandwich is very flat and toasted, about 4 minute per side. (Lift the foil periodically to make sure the iron is not too hot.). Unwrap and serve. Variation: Replace the American cheese with thinly slice Fontina cheese. Add a layer of prosciutto ham. Proceed as directed.
Heat half the Oil in a large saucepan - fry the Bacon until crisp - remove and keep aside. Using the same saucepan - add the remaining Oil - cut the Baby Potatoes in half and fry in the Oil until golden. Add the Balsamic Vinegar, Mustard and Spring Onions - stir-fry another minute and remove from heat - add half the cooked Bacon and keep aside. Arrange the shredded Lettuce on a serving plate - spoon over the warm Potato mixture - scatter the Red Pepper and Avocado over the Potatoes. Top with the Egg halves and the remaining cooked Bacon Bits - season to taste with Salt and Black Pepper.
Prepare grill for hot fire. Spray a grill basket with nonstick spray. Combine the paprika, thyme, salt, pepper, and cayenne in a medium bowl. Add shrimp and toss to coat. To make the salsa, combine the papaya, scallions, and lime juice in a bowl. Set aside. Place the shrimp in the grill basket and place basket onto grill rack. Grill shrimp until just opaque in center, 2-3 minutes on each side. Serve with salsa. 3 POints per serving (1/4 of the shrimp and 1/2 cup salsa).
Cook pasta according to package directions; drain. Heat a large nonstick skillet over medium-high heat; add in the sausage; brown the sausage, breaking it apart with a spoon; drain browned sausage on a paper-towel lined plate. Add garlic and sage to the same skillet; stir/saute for about 30 seconds or until fragrant. Add in the beans, spinach, and broth; bring to a boil. Lower heat and simmer about 5 minutes or until the spinach is just tender. Add in drained pasta, sausage, salt, and pepper; simmer until well heated; adjust seasoning to taste.
Wash and pick over the leaves carefully, discarding any discolored bits. Blanch the leaves in a pot of boiling water, until they are limp but still bright green. Drain the leaves and refresh them by running cold water over them. Squeeze out as much moisture as you can, and chop up very finely. Heat up a large non-stick frying pan. Put in the chopped leaves and stir around until the leaves have dried out a bit (this method of dry stir-frying so to speak is called kara iri). Add the bonito flakes and the shrimp. Add about 1-2 tablespoons of soy sauce, and stir until the mixture is a bit dry. Taste, and add more soy sauce if needed. This keeps well in the refrigerator for about a week, or you can freeze it. Sprinkle on top of rice, mix into rice and make onigiri, and whatever else strikes your fancy. Variations: add some sesame seeds, red pepper flakes, etc.
Cut the pineapple into 8 wedges, remove core and rind with a knife. Place the wedges into a freezer bag with the brown sugar, seal the bag and massage brown sugar onto the wedges. Allow the pineapple to macerate in the brown sugar for anywhere from two hours to two days; refrigerate if macerating more than a few hours. The pineapple should release enough juice to dissolve the brown sugar completely. Heat the grill to medium heat. Add the vanilla and rum to the bag, seal and shake. Remove the pineapple from the bag and place it on the grill. When the pineapple becomes caramel colored on the bottom side, rotate it. Repeat for each of the 3 sides of each wedge, then remove from the grill. Pour the juice from the bag into a saucepan and reduce over medium heat to a thick syrup (be careful of flare-ups during the first minutes since there will be alcohol from the rum and vanilla extract). Serve the pineapple alongside a main dish or serve with ice cream and drizzle with the reduction sauce.
Combine garlic, salt, black and red peppers, paprika and oil in a small bowl. Press pepper mixture onto catfish. Place fillets in a baking pan and broil until opaque in the center, 6 to 8 minutes.
Preheat the oven to 350°F;. Grease and flour two 81/2-inch loaf pans. Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves into a bowl and set aside. Combine the zucchini, sugar, eggs, oil, and orange zest in a large bowl and mix by hand until evenly blended. Add the sifted dry ingredients to the zucchini mixture; Stir by hand just until the batter is evenly moistened and blended; Fold in the nuts. Divide the batter between the prepared loaf pans. Bake until the edges are browned and starting to pull away from the pan and the bread springs back when lightly pressed with your fingertip, 50-55 minutes. Remove the loaves from the pans and let cool on wire racks before serving.
Preheat the oven to 350°F. Season the squash with olive oil, salt and pepper. Place on a baking sheet, flesh side up and add 1/2 cup water to the pan. Cover with aluminum foil and bake until tender, about 1 hour. Remove from the oven and cool completely. In a large saute pan, over medium heat, brown the sausage and onions, about 6 to 8 minutes. In a large mixing bowl, toss the sausage and onions with the tomato sauce, pasta, and cheese. Season with salt and pepper. Mix well. Spoon the pasta mixture into the cavity of each squash. Place the filled squashes on a baking sheet and place in the oven. Bake until the squash is heated through and the cheese melts, about 20 minutes. Place the filled squash in the center of each plate. Garnish with parsley and serve. Tomato Sauce: Heat oil in a large skillet and sauti onions, garlic, salt, and white pepper 3 minutes. Add tomatoes and basil; cook, stirring, 3 minutes. Stir in stock and 18 turns black pepper; simmer 2 minutes. Season with sugar if acidic and cook 1 minute.
In a small bowl, combine dry mustard and white wine. Let stand for 30 minutes. Add remaining ingredients. Whisk until smooth. Cover and refrigerate until used. Serve as a sauce for crab claws, shrimp or lobster.
Heat oven to 400. Spray with Pam or line with foil a jelly roll pan 15x10. Cut chicken into 1/2 inch strips lengthwise or just do nugget shapes. Mix crumbs and cheese in a zip loc bag. Beat egg in bowl and add chicken tossing to coat. Remove chicken and allow excess egg to drip off. Place chicken in bag of crumbs. Seal bag and shake to coat evenly. Remove from bag and place on baking sheet in single layer. Bake 10 to 12 minutes til no longer pink in center, I turn them at about 8 minutes. Serve with sauces on the side.
In saucepan, cover the potatoes with salted water. Bring to a boil; reduce heat to a simmer. Cook until tender when pierced with tip of pairing knife, about 25 minutes. In a small saucepan, bring milk to a simmer. Mash the potatoes with the butter, horseradish, hot milk and salt. (If too thin, cook over medium, stirring until thickened.).
Slash each chicken breast 3 times and put in a shallow dish. Crush the peppercorns coarsely in a mortar. Finely grate the ginger, crush the garlic and mix with the soy sauce, peppercorns, and lime zest and juice. Mix well, then pour over the chicken and leave to marinate for at least 10 mins, or up to 24 hours Line a broiler rack with foil and brush lightly with oil. Lay the chicken on the foil, then curl the edges of the foil up slightly to catch the juices. Broil under moderate heat for 6-8 mins, then turn the chicken over and cook for a further 6-8 mins until cooked. I. f you are cooking this on the barbecue, cook for the same timings but make sure the coals are not too fierce. Transfer to a serving dish, then carefully pour over any remaining cooking juices. Serve with wedges of lime for squeezing over.
Dip rim of chilled glass into peach preserves then into cinnamon and sugar. Pour the Stoli peach vodka, and Grenadine into a cocktail shaker half-filled with cracked ice. Shake well, and strain into a chilled cocktail glass. Garnish with a slice of peach, and serve. .
Add the first 7 ingredients to a saucepan; bring to a boil over medium heat, stir frequently. Remove saucepan from heat. Add in couscous; stir to combine. Cover and let stand 5 minutes. Fluff with a fork. Stir in almonds; serve.
In a glass bowl whisk all ingredients together until well blended, adjusting all amounts to taste. Cover and refrigerate for a minimum of 2 hours or up to 24 hours before serving.
Place the beans in a saucepan and cover with water; bring to a boil. Cook for 3-4 minutes or until crisp-tender; drain. In a small skillet, saute onion in oil for 3 minutes. Add the beans; saute for 5 minutes or until tender. Reduce heat. Add the tomato, oregano, salt and pepper; cook 1 minutes longer or until heated through.
Mix all ingredients in a large pitcher. Chill for 2 hours. Fill glasses with ice and pour punch over ice. Garnish with lemon and lime slices and fresh mint leaves.
Place smoked sausage, bell pepper, purple onion, pineapple chunks, sweet and sour sauce, Tabasco sauce, and jalapeno in the slow cooker. Cook on HIGH for 1-1 1/2 hours or on LOW for 3 to 4 hours, or until bell pepper and onion are tender. Serve on top of a bed of rice, or by itself with a salad.
Crumble sausage in large chunks into a large sauce pan, and brown. Remove, and saute celery, onion and thyme til tender. Stir in the flour, til blended, and slowly add broth, water, salt, and pepper. Bring mixture to a boil,while stirring frequently, and then add Potatoes,milk, and cream. Cook over medium-low heat, gently, for 25 minutes. Using a fork or whisk, break up some of the potatoes so soup will be thicker. Stir gently, and serve.
Saute garlic in oil, in a sauce pan 1-2 minutes. In small bowl mix flour and broth together until there are no lumps. Add to pan and simmer until it thickens. Turn off heat. Stir in yogurt, pasta, optional meat/veggies and half of the parsley and half of the cheese. Add salt and pepper to taste. Stir again and top with remaining parsley and cheese. We love this with chicken. I usually serve it with a salad and bread. Enjoy!
Preheat oven to 350*. Heat oil in a wide deep skillet and saute onions and garlic until soft. Season with salt and pepper. Combine flour, chili powder, paprika, salt, minced onion, cumin, cayenne, garlic powder and oregano and add to skillet (or use 2 envelopes of taco seasoning). Cook, stirring, until well mixed, about 2 minutes. Add ground beef, breaking up with a spoon, and cook until beef is browned. Stir in tomatoes and their juices, corn, and beans and cook until heated through. Stack tortillas on a microwave safe plate and cover with a damp paper towel. Microwave on high power for 60 seconds to warm and soften tortillas. Butter a 10x15x2 casserole and line the bottom with 6 of the tortillas. Cover with 1/2 of the meat mixture and 1/2 of the shredded cheeses. Repeat with remaining tortillas, meat and cheese. Bake 25 - 30 minutes at 350*. Let stand 5 - 10 minutes. Meanwhile, combine chipotle and adobo with sour cream. For moderate heat, remove seeds and pith of chiles. Cut casserole into 6 - 8 servings. Top each serving with shredded lettuce, olives, guacamole, and adobo sour cream. Dig in!
Preheat oven to 350°. Trim loose skin from chicken thighs. Peel and mash bananas with a fork, adding coconut cream, chili powder, lime juice, zest, salt and pepper. In a frying pan, heat oil and fry onion and pepper until soft. Add chicken, skin side down and fry until golden. Arrange chicken and vegetables in a baking dish, then add rum to frying pan and stir to combine juices and any sediment. Pour liquid over thighs then add banana and coconut sauce. Cover with foil and bake for 75 minutes. Remove foil the last 30 minutes.
Whisk egg yolks vigorously until they turn pale yellow. Slowly incorporate oil to form an emulsion. Add remaining ingredients and season with salt and pepper.
Soak wooden skewers in warm water for 20-30 minutes. Combine the coriander, Vegemite, chilli sauce, garlic, ginger and oils to make a marinade. Thread the prawns onto the skewers, brush well. with marinade and refrigerate for 30-45 minutes. Combine the cabbage, capsicum, apple, spring onions,. mint and dressing and refrigerate until required. B.B.Q. the prawns over a medium heat for about 5-6 minutes, turning occasionally, until cooked. Spoon the slaw onto serving plates and top with the prawn skewers. Serve immediately.
Place beans in a large bowl and cover with water by at least 3 inches. Soak overnight. Drain. In a large heavy saucepan, combine beans and bay leaves. Add enough water to cover by 3 inches. Bring to a boil and continue boiling gently for about 45 minutes or until beans are tender. Drain beans reserving 4 cups of the cooking liquid. Preheat oven to 350^F. In a large oven proof pot with a lid, combine the onion, salt pork, ketchup, brown sugar, molasses, dry mustard and pepper. Stir in the beans and 3 cups of the cooking liquid. Cover the pot tightly with foil and then the lid. Bake until the beans are very tender and the liquid has been absorbed, about 2+1/2 hours. Add more liquid as necessary. Season with salt and pepper.
Heat oil in a large skillet or wok. Add ginger and garlic and stir fry for 1-2 minutes. Remove with a slotted spoon and set aside. In the same pan add peas and red pepper. Stir fry for 2 minutes until slightly softened. Remove and set aside. Add the cold rice to the skillet and heat thoroughly. With a spoon make a hole in the center of the rice pushing the rice to the sides. Add the beaten eggs into the center without touching the rice. Stir the eggs until pretty well set then start incorporating the rice into them. Add the chopped tomatoes. Return the reserved ginger, garlic, peas and red pepper to the pan. Mix in the chili paste, soy sauce and lime juice. Serve with chopped scallions as a garnish.
Pour 4 cups boiling water over tea bags, cover and steep 5 minutes. Remove tea bags from water, squeezing gently. Add 2 cups of cold water, and 1/2 cup sugar or Splenda, and stir until sugar dissolves. Serve over ice.
Mix eggs and milk in wide bowlb. Dip each slice of bread into mixture. Brown each slice on both sides on hot griddle.
Cook main ingredients separately. Saute each in butter, seasoning lightly; then stir together. Serve very hot.
Place cheese in bowl. Combine tomatoes, olives and basil with vinegar. Toss with cheese and pour enough oil over all just to coat. Grind pepper on top. Can be served immediately or stored, covered in refrigerator up to two days.