HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F. Remove beet greens and discard. Place beets in baking dish with 1/4 cup water. Cover and bake for 40-45 minutes. Cool and then peel beets. Cool and then cut into 1/2 inch wedges. In a jar or small bowl whisk together 4 teaspoons vinegar, garlic, oil and salt and pepper. In bowl toss together beets and red onion with half the dressing. In a large salad bowl toss spinach with remaining dressing. Top with beets and onions. Toss. Crumble the feta over all. Toss.
Mix all ingredients together until just combined Spoon into well-greased muffin pans and bake at 190°C for 15-20 minutes.
Measure rice and salt in a bowl and pour on boiling water just to cover. Let stand 30 minutes. Drain and rinse with cold water. Melt butter in a frying pan and add rice. Saute for 5 minutes, stirring often until most of the butter is absorbed. Transfer to a greased 1L casserole dish. Combine garlic powder and chicken stock and pour over rice. Cover and bake at 350 degrees for 45-60 minutes. Add parsley and fluff with a fork. Sprinkle with almonds and bake for an additional 5 minutes. Cool completely, label and freeze. To serve, thaw overnight and reheat. Garnish with additional parsley if desired. To save time, double or triple recipe and make 2 or 3 meals at once.
Combine all but pasta and spinach. Bring to a boil and then simmer for about 20 minutes. Use an immersion blender to puree about half of the soup. Add cooked pasta and spinach. Simmer for a few minutes until spinach is wilted.
Place your chicken, 2 cups of coconut milk, fish sauce, and laos powder in a wok or large frying pan, and bring to a boil, allowing them to boil until the chicken is cooked and tender. Remove your chicken from the pan with a slotted spoon leaving everything else behind, and put it on a plate and set aside. Allow the milk to continue boiling until it is very thick and"oily". Then take your curry paste, and add it to the pan. Allow this to cook for 3 minutes or so, until everything is smooth and even. Next, take your chicken and return it to the pan, and pour in the rest of the coconut milk, and return entire mixture to a boil. Reduce your heat and allow it to cook for approximately 10 minutes. Finally, add your basil and citrus leaves, peas and serranos, increase your heat and allow it to boil for 5 minutes. Serve immediately.
Mix together the butter, peanut butter, granulated sugar, and brown sugar until creamy. Add eggs and vanilla and beat until light. Sift the flour with the soda and salt; stir into creamed mixture until well blended. Lightly mix in the shredded wheat and peanuts. Drop rounded teaspoonfuls of batter, about 2 inches apart, on ungreased cookie sheets. (This makes rather ragged cookies, so I like to roll them into balls first, but little pieces of shredded wheat DO stab a bit!) Using the tines of a fork, press dough flat in each direction to make a crisscross pattern on top of each cookie. Bake in a 350 degree oven for about 10 to 12 minutes or until lightly browned. Makes about 8 dozen cookies.
In a skillet cook onion and garlic in salad dressing until tender. Add cauliflower and 1/4 cup water and simmer for 10 minutes. Add green pepper, cook until cauliflower is tender (about 5 minutes). Stir in remaining ingredients and heat through. I find it needs more dressing, but cook it first. You can add more at the end.
Heat oven to 375. Lightly grease muffin cups. In small bowl mix chicken, celery, mayo, almonds, onion, black pepper, cayenne (if using) and 2 tablespoons cheese until well blended. Press each biscuit to cover bottom and side of muffin cup. Spoon a little over a tbls. of chicken mixture into biscuit cups and press down so biscuit spreads. Bake 12 to 14 minutes or until edges golden brown. Remove from oven and sprinkle the remaining cheese on top. Return to oven and bake an additional 2 minutes, or until cheese melts. Serve.
Whisk together the vinegar, lemon juice, garlic and thyme in a large bowl. Season with salt and pepper and gradually whisk in the olive oil. Slice both of the squash diagonally into 1/4" thick slices. Spoon 3 tablespoons of the marinade into a small bowl, cover and set aside. Add all the squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13x9 glass baking dish, cover and marinate at room temperature for at least 3 hours. Can also be refrigerated for up to one day to marinate. Season squash with a little additional salt and pepper and grill on the barbecue or on an indoor grill pan until they are crisp tender and brown, turning occasionally for about 8 minutes. Transfer squash to a serving platter and drizzle with the reserved 3 tablespoons of marinade. Serve hot or at room temperature.
Preheat oven to 180C. Chop the shallots and garlic. Heat olive oil in heavy base medium sized deep casserole on stove. Add shallots and garlic and fry gently til transparent. Chop bacon into small squares and fry. Discard green section of leeks 1 inch above white section. Clean leek stalks carefully. Chop leeks into disks and add to fry mixture. When leeks are soft, add sliced mushrooms. Fry til mushrooms are darker and soft. Add white wine and bring to boil. Simmer for 5 minutes. Add shredded bbq chicken pieces including skin pieces. Add chives and some salt and pepper. Add water and bring to simmer. Mix flour with a bit of water in a cup til it is a paste. Add flour/water paste slowly, simmering mixture, until desired thickness is achieved. (think about the inside of a pie, and make it a little runnier than that). Add more water if necessary. Add sour cream. Fit circle of puff pastry over casserole and puncture surface with fork. Bake in oven til pastry is golden.
Combine tomato and lemon juice in a large pot. Add sugar and butter (if using-the butter is to reduce foaming). Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads clean. Cover with two-piece lids. Screw bands tightly. Process 5 minutes in boiling water bath canner.
Drain and chunk Alaska salmon, removing skin and bones. Bring 5 cups water to boil in large saucepan. Add stir-fry mix, cook 3 minutes. Break ramen noodles into 4 pieces, stir into water. Add onions, ginger, garlic, soy sauce, rice wine vinegar, sesame oil and ramen seasoning packet; simmer 3 minutes. Stir salmon into soup; heat through. Serve immediately.
Toss all ingredients in a bowl. Lay out on a large baking sheet with the green beans placed so as not to overlap or touch one another as much as possible. Bake at 375 degrees for 25 minutes or until green beans begin to shrivel and are tender crisp.
Cook on high to get it hot, if you have time, then lower the heat setting to low and cook 8 hours. Don't fill the crock pot too full, due to foaming. Stir, adjust the seasonings and serve. If you like the soup creamy, take out 1/2 c. of the soup and puree in food processor, then blend back into the soup. Serve
Heat 1 tablespoon butter and the oil in a large nonstick skillet- Add potatoes, carrots and mushrooms. Cook, partially covered and stirring occasionally, 8 minutes or until vegetables are soft when pierced and lightly browned. Add onion; cook for 1 to 2 minutes. Add garlic, peas and 1/4 teaspoon salt; cook 1 minute until fragrant- Cover and set aside. Heat remaining butter in another large nonstick skillet over medium-high heat until very hot and foaming. Sprinkle meat with remaining 1/4 teaspoon salt and the pepper; add to skilet and cook 2 to 4 minutes, turning meat until browned on all sides. Add to vegetables; stir to mix- Transfer to a platter. Add wine and broth to skillet and boil 10 seconds- Pour over stew and serve.
Preheat oven to 350 degrees. Mix stuffing mix with hot water - set aside. Spray 8" square pan with Pam. Layer turkey in pan. Cover with well drained sauerkraut. Layer stuffing on top of sauerkraut. Mix cheese and salad dressing. Spread over stuffing. Bake for approx 30 minutes til edges of casserole are browned.
In a medium bowl whisk together balsamic vinegar, olive oil, coarse salt, ground pepper and sugar or sugar substitute. Add grape tomatoes cut in half, red onion and parsley. Toss to combine. Serve cold.
Into a blender, put 1 cup of corn & the almond milk, blending together until smooth. Remove from blender container & add remaining corn & cayenne pepper. Refrigerate to allow flavors to mingle, & then serve.
Carefully roll out the thawed pie crusts. For the bottom dough, cut them 1/2" larger than the ramekin, making sure you've cut enough to go across the bottom and up the sides yet still have that 1/2" overlay. Cut a circle of dough for the top using the top of the ramekin to cut the dough. Using a knife cut a small X in the center of the dough. Pour the soup in a bowl - salt and pepper to taste. Split the soup between the ramekins - filling to 1/4" of an inch from the rim. Place the round dough on top of the ramekin. Dip your fingertip in water and trace around the dough circle. Bring the excess dough up from the sides of the bottom crust and seal it down over the water ring on the dough circle. Using a fork or your fingers, crimp the dough to completely seal. Bake pies at 375 degrees for 20 minutes or until the crust is a puffed golden brown.
In a bowl, mix all the sauce ingredients. Cut salmon into bite-size pieces and sprinkle with 1 tsp salt and let sit for 5 minutes. Remove any excess moisture from the fish by patting with paper towels. Lightly coat the fish with flour, shaking off excess flour. Heat vegetable oil in a frying pan. Over medium heat, fry both sides of the fish for 2-3 mins on each side until the salmon skin becomes crispy. Pour off excess oil from frying pan. Add the sauce and fold the sauce over until the fish is evenly coated. Serve, garnishing with cilantro.
Cut pork skin into pieces 2 inches long and 1/2 an inch thick; season with salt. Cover and refrigerate 1 hour. Preheat fryer to 375. Fry the pieces about 5 minutes, until golden and crispy. Remove and drain on paper towels. Season to taste with salt; serve warm.
Place rum, creme de banana, guava nectar, sweet and sour mix, and ice in a cocktail shaker and shake vigorusly. Strain into a serving glass, with a little ice, if you prefer. Add 2 tsp grenadine and allow it to settle to the bottom; do not stir. Serve.
Place a small pan on a burner. Add the butter and heat on medium high heat. (Make sure not to heat the pan on high, or else the egg will turn rubbery.). After the butter has melted, crack the egg in the pan. Let sit for about a minute. Pop the yolk. Sprinkle with salt and pepper. When egg is set, flip over and cook other side. Cook egg to your liking. Meanwhile, spread mayonaise on bread and place cheese. Place the cooked egg on top of the cheese, so it will melt. Top with other slice of bread. Enjoy!
Combine all the ingredients in an enamel-lined saucepan, and simmer gently for one-and-a-half to two hours until thick. Spoon into hot sterilised jars. Cool and seal.
Preheat oven to 425*F. In medium bowl, mix beef, taco seasoning mix and ice water with hands. Press into bottom and up sides of a mini-muffin pan. Prepare Tortilla chip filling by mixing all ingredients in small bowl. Place a spoonful of filling into each shell, mounding slightly. Sprinkle cheddar cheese over tops. Bake 7-10 minutes. Remove tarts from pan with tip of knife.Serve immediately or cool and freeze.
Fry ground beef until no longer pink. Drain and add water and taco seasoning mix. Simmer for 10 minutes, or until thick and saucy. Wrap stack of tortillas in waxed paper or plastic wrap and place on microwavable plate. Heat for about 45 seconds. Spread each tortilla with a heaping tablespoon of refried beans and about 2 tablespoons of meat mixture. Tightly roll up the best you can (this part can get messy). Place side by side in a microwavable casserole or baking dish. Pour taco sauce all over the tops of enchiritos and then sprinkle with cheese. Microwave for 3 to 5 minutes, or until cheese is melted. Serve with chopped onions and sour cream to garnish tops.
Prepare a martini glass by wetting the outside of the rim with lime, then dab it carefully in the mixture of kosher salt and dried thyme to "frost" the rim of the glass with the flavour. Assemble the first four ingredients and one slice of cucumber in a mixing glass with ice and shake well. Strain into a chilled martini glass and garnish with a thin slice of English Cucumber.
Before you start, preheat the grill to its highest setting and let it heat up for at least 10 minutes. Meanwhile, combine all the dressing ingredients in a jug or bowl and whisk them together well, tasting to check the seasoning. Now place the bacon on some foil on the grill pan, and grill until it's very crisp - about 7 minutes - then remove it to drain on some kitchen paper and crumble it into small pieces. Next slice the garlic sausage, first into 1/4in slices, then cut the slices into 1/4in strips. After that, wipe the mushrooms and slice them fairly thinly (but not paper-thin). Next crumble the cheese and peel and slice the avocados. To serve the salad, tear up the lettuce leaves and place them in a large bowl with the watercress and arugula. Scatter in the bacon, sausage, mushrooms, cheese and avocado and mix well. Just before serving, add half the dressing and mix together. Add the remaining dressing and toss again so that everything gets a good coating. Finally, sprinkle over the scallions and serve immediately. This needs lots of good rustic bread on the table.
Melt 1/4 cup butter and pour into the bottom of the pie crust; spread to cover bottom. Sprinkle brown sugar over butter and cover with chopped pecans. Place apple slices in pie crust over the nuts and sugar. In a small bowl, mix together the granulated sugar, flour, cinnamon, nutmeg, and salt. Sprinkle over the apple slices. Sprinkle with water and dot apple slices with additional butter. Place top crust over apples and flute edges. Bake at 425° for 15 minutes. Reduce heat to 350° and bake for an additional 35-40 minutes. If fluted edges start to get too dark, cover with foil.
Position oven rack in the center of the oven; preheat oven to 325°; grease bottom and sides of a 9x3 inch round cake pan; dust the pan with flour and set aside. Sift together the flour, cocoa powder, baking powder, baking soda, and salt the bowl of an electric mixer. Add the sugar, and using the paddle attachment, mix at low speed until blended. Add the safflower oil and mix a few seconds, until the dry ingredients are crumbly. In a small bowl, whisk together the eggs until blended. Whisk in the milk and vanilla extract until blended. With the mixer at low speed, add the egg mixture to the flour mixture and mix until blended, scraping down the sides of bowl as needed. Gradually add the boiling water and mix just until blended and smooth; scraping down sides as needed. Pour batter into cake pan. Bake for 45-55 minutes, until a pick comes out clean. Cool in the pan on a wire rack for 20 minutes. Invert cake onto the wire rack and cool completely. Frost as desired.
Wipe konbu once with damp cloth and cut into strips. Do not wipe off white residue as it dries. Bring konbu strips and water to a boil over medium heat; remove konbu. Add 1/4-1/2 cup ice water to stock to stop boiling. Add bonito flakes and return to boil; then remove from heat. When bonito flakes have all sunk from top, strain stock through cheesecloth or coffee filter placed over sieve into another pot. Use as directed in recipes. Freeze excess for later use, if desired.
Beat the cream cheese, confectioners sugar, lemon peel and juice until smooth. Cover and refrigerate. This filling can be made ahead or it can be kept in the refrigerator. Remove the hulls from your strawberries, wash and dry well. Place on a paper-lined tray with the hull side down. Cut an x half way down the strawberry. Pull the sections apart only slightly. Spoon your filling into pastry bag fitted with a 1/2" star tip. Pie approximately a tsp. of filling into each strawberry. The berries may be filled 2 hrs. before serving. To serve: Place in petit-four cups.
Combine flour, sugar and salt in a bowl. Add the butter and rub it into the flour with your fingers until the mixture is coarse crumbs. Add 3 tbsp water and mix with a fork. Use hands to knead the dough in the bowl until it forms a ball. Flatten ball into 1-inch thick square, then wrap it in plastic and chill for an hour. Combine ground almonds, mascarpone, 2 tbsp honey and vanilla in a bowl and mix until smooth. Reserve. In another bowl, combine the strawberries, sugar and flour and reserve. Preheat oven to 400 degrees. Remove dough from fridge and let it sit on the counter for a few minutes. Roll it out on a floured work surface to a 14-inch square, then transfer to a parchment-lined baking sheet. Cover the dough with the mascarpone filling leaving a border around the edges. Arrange the strawberries over the filling. Fold edges of dough over the strawberries and pleat or crimp the edges. Combine egg yolk and milk and brush over the crust. Bake until golden-brown, about 40 minutes. Heat reserved honey and brush it over the strawberries.
Marinara: Heat oil. Add onions and garlic and cook until soft, but not brown. Add tomatoes, paste, basil, sugar, salt and pepper. Reduce heat low, simmer partially covered, 40 minutes. Stir occasionally. Press through sieve. Season to taste. Crepes: Mix eggs and milk and beat well. Add flour a little at a time with a whisk. Butter 6" fry pan. Place a little batter in pan and swirl until bottom is covered. Cook on one side until dry. Butter pan as needed. Cheese filling (Manicotti): Mix together all ingredients. Meat filling (Cannelloni or Ravioli): Melt butter in skillet, cook onions 7-8 minutes. Add meat, cook until liquid cooks away. Take off the heat. Place in bowl. Stir in spinach and cheese. Add eggs (beaten) to mixture. Season. Besciamella (white sauce): Melt butter over moderate heat. Remove from heat and whisk in flour. Pour in cream and milk all at once. Whisk until flour is partially dissolved. Return to heat and cook until sauce comes to boil and is smooth. Simmer, low, 2-3 minutes, season. Assembly: Heat the oven to 375EsF. Fill crepes with filling. Place film of tomato sauce into baking dishes. Lay manicotti side by side on sauce. Pour besciamella over and spoon rest of tomato sauce on top. Scatter on cheese and dot with butter. Bake 20 - 25 minutes, until cheese is melted and sauce bubbling.
Heat the stock and water in a saucepan and allow to simmer gently. Heat the olive oil in a large pot. Saute the onion and bacon until soft. Add the risotto rice and garlic and stir for 1 minut. add the crushed tomatos. Add the hot stock a cup at a time. Stirr in the stock until absorbed and the rice is tender (about 20 minutes). Take off the heat and stir in the parmesan cheese and cracked pepper to tast. Servce with steak or roast beef, or as a meal in itself.
Combine flour, salt and pepper. Coat beef with flour mixture. Put beef mixture and all other ingredients in crockpot. Cook 4-6 hours on high or 10-12 hours on low.
Preheat oven to 350°. Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; set aside. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, ginger, cinnamon, baking soda, and salt in a bowl, stirring with a whisk. Place brown sugar and butter in a large bowl, and beat with a mixer at medium-high speed until well blended (about 3 minutes). Add the egg, and beat well. Beat in the applesauce and molasses (batter may look slightly curdled). Reduce mixing speed to low. Add one-third of the flour mixture, and beat just until blended. Repeat procedure with remaining flour mixture. Add Guinness stout, and beat just until combined. Scrape batter into prepared pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes; remove from pan. Cool completely. Spread cake with whipped topping. Cut into 8 wedges.
Add plums, onions, ginger, garlic and water in a large saucepan and heat until it comes to full boil. Turn down heat to low and cook for additional 30 minutes. Stir occasionally. With a food mill press through or blend using a blender in batches. If you like your sauce very smooth without the added fiber from the plums, run it through a sieve after using food mill or blender. This is the method I prefer and makes for smoother sauce. Clean the saucepan and return the sauce to the pan. Add sugar, vinegar, coriander and salt. Bring to boil and reduce to barely simmer and cook for additional (about) 1 hour. Fill the sterilized jars and process in boiling water bath for 15 minutes.
Melt butter in frypan over moderately high heat. Add fruit and cook and stir for 3 or 4 minutes till browned. Add sugar and rum. Cook and stir further 3 or 4 minutes till mixture thickens and caramelizes. Cool for 30 minutes.
In a small saucepan, over medium heat, combine cream, milk, and 6 tablespoons of butter. Stir constantly until the butter melts and the liquid reads 125F on thermometer, Set aside. In a large bowl, combine flour, yeast sugar and salt. Whisk until well blended. When milk mixture reads 120F pour it over flour mixture, along with egg yolks. Mix with your hands. Turn onto lightly floured surface and knead until no longer sticky, about 10 min. Shape into ball, place in lightly greased bowl. Cover tightly with plastic wrap and let rise until doubled (45-55 min). Lightly grease 9X13 baking dish. Turn dough out onto clean work surface and press lightly to deflate. Divide dough into 16 pieces. Roll each into a ball in small, tight circles with seam at bottom. Put ball in baking dish, seam side down. Repeat for rest. Cover baking dish with plastic wrap and let rise until they are 1 1/2 times original size and have risen 3/4 of the way up the baking dish. Bake until puffed and brown, about 20-25 min at 375°F Brush tops with melted butter.
Wash and pare white and sweet potatoes; wash redskin potatoes, do not pare. Cut all into thin slices; no thicker than 1/4 inch and thinner if you can manage it. (A mandolin slicer works great for this!) Keep potatoes in salted water as you work. There should be approximately 2 cups of each potato. Brush the bottom and sides of a 12x8 inch baking dish with melted butter; sprinkle with 3 tablespoons cheese. Drain and dry potatoes. Arrange 6 layers of potato slices in baking dish in this alternating order: white; sweet; redskin. Brush each layer with melted butter and sprinkle with salt and pepper. If desired, sprinkle each layer with additional grated cheese. End with redskin potatoes. Cover baker tightly with aluminum foil. Bake in a 350 degree oven for 45 minutes. Carefully remove foil and continue baking for 30 minutes, until potatoes are brown and tender.
Toss shrimp with the Cajun seasoning in a medium bowl and set aside. In a skillet over high heat heat 1 tablespoon oil and then add the sausage pieces, cooking until browned turning occasionally (5 minutes). Transfer sausage to a large bowl. Add shrimp to skillet, cooking for 3-5 minutes and then transfer shrimp to bowl with sausage. Add remaining oil (1 tablespoon) to skillet along with the onion, bell pepper and thyme, cook stirring until soft (5 minutes). Stir in broth, mustard and vinegar, stirring until sauce thickens (2 minutes). Return sausage and shrimp to skillet and simmer until heated through (1 minute). Season with salt and pepper if desired.