HumbleIntelligence/food-ner-1-Million huggingface dataset:
DIRECTIONS FOR MARINARA SAUCE: Empty crushed tomatoes, tomato paste and olive oil into pot. Slice the cloves of garlic crosswise into halves or thirds and dump them into pot. Slice shallot and dump into pot. Add the rest of the ingredients and stir to mix well with a large long handled wooden spoon. Do not strain, as the pulp adds to make this a thick and wonderful sauce. Cover and cook over medium heat, stirring every 10 minutes for about an hour, or until it bubbles and is completely heated throughout. Reduce heat to a simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours. Remove from heat and give it one last stir. DIRECTIONS FOR VEAL: Preheat oven to 350 degrees F. Mix the beaten eggs in a bowl. Pour flour into a large plate and also the bread crumbs into another large plate. Pat the veal cutlets dry with paper towel. Dip the veal cutlets into the flour, covering both sides, then into the egg batter, covering both sides, and then dip into the bread crumbs, again making sure to cover both sides. Place the veal cutlets into large skillet with olive oil. MAKE SURE THE SKILLET AND OIL IS EXTREMELY HOT before you place the veal cutlets into the skillet. Sprinkle pepper to taste. Brown until golden brown on both sides. Spray the inside of a large glass baking dish with Pam or cover with oil or shortening. Place half of the Marinara sauce into baking dish. Place the veal cutlets into the baking dish over the sauce. Cover the veal cutlets with the remaining half of sauce, and then cover with both cheeses. Place into preheated 350 degree oven until the cheese melts and bubbles (about 10 to 15 minutes). Remove from oven and serve. NOTE: If you want to also serve Spaghetti as a side dish, double the ingredients for the Marinara sauce and reserve half of the sauce for the top of the spaghetti.
Sprinkle eggplant slices with salt. Let drain in colander 30 minutes. Rinse and pat dry. Prepare Lemon-Garlic Dressing. Brush both sides of eggplant with oil. Cover and grill eggplant 4 to 6 inches from medium coals 8 to 10 minutes, turning once, until tender. Pour dressing over hot eggplant. Sprinkle with parsley. LEMON-GARLIC DRESSING. Cook garlic in oil in 8 inch skillet, stirring frequently, until golden brown; remove from heat. Carefully stir in lemon juice.
Place berries in a med saucepan, cover with cold water, place over med high heat, bring to a boil stirring often. Add sweetener, vanilla extract and lemon juice. Continue to boil and stir until berries brake down. Add cold water to corn starch and some about ( 2 tbs) of hot liquid from pan and make slurry stirring it slowly back into mix, continue to boil and stir until thick. Let pudding cool, serve warm or chilled, great hot over fry bread.
Preheat a grill for medium heat. While the grill preheats, place the bacon in a large skillet over medium-high heat. Cook until browned on both sides. Remove from the pan, and drain on paper towels. Rub the poultry seasoning onto the chicken pieces, and place them on the grill. Cook for about 6 minutes per side, or until no longer pink in the center. Top each piece of chicken with 2 slices of bacon and 1 slice of pepper jack cheese. Grill for 2 to 3 more minutes to melt the cheese. Place each piece of chicken on a bun, and top with lettuce, tomato, onion and pickle slices before serving with your favorite condiments.
In a large saucepan, bring 1/2 inches of water to a boil. Add asparagus; cover and cook for 3-5 minutes or until tender. Drain and immediately place asparagus in ice water. Drain and pat dry. Place in a food processor; add the parsley, sunflower kernels, lemon juice, orange juice, oil, syrup, garlic, salt, pepper flakes and pepper. Cover and process until desired consistency. Transfer to a small bowl; sprinkle with additional sunflower kernels if desired. Serve at room temperature or chilled with the dippers of your choice.
Remove excess fat from roast. Sprinkle with Montreal Steak Seasoning. Brown in heavy pan with 2 tbsp of oil. Brown on both sides. Place in crock pot. Mix together soy sauce, beef broth, water, peppercorns, rosemary, thyme, garlic, onion. Pour mixture over roast. Cook on low for 8-10 hours or high for 5-6. Cook until tender. Shred or chop meat. I have done it both ways -- I prefer to just chop it up. Strain remaining juice or don't (your preference). *Note* I usually chop the meat up after 8 hours and then add it back to the juice to cook for another 2 hours. So juicy, tender and moist! Assemble your sandwiches and enjoy!
Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside. Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done. Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.
Brown ground beef. Combine all ingredients in 4-5qt crock pot. Cook on low at least 12 hours or high for 6 hours. I do a combination of high/low, when I made this I did low for 5 hours and high for 4 hours. Remove bay leaves before serving. *Note: when I saved the leftovers, I added another cup of water to prevent it from becoming too thick the next day. It made very yummy leftovers!
Pre-heat oven to 375. Melt the butter in 1 bowl. Mix the parmesan cheese & garlic powder together in another bowl. Unroll the crescent rolls. Dip each one, on one side only in the butter first, then the parmesan mixture. Roll as directed on the crescent roll package. Bake as directed, about 10 minutes.
Preheat a dutch oven over high heat. Add 3 tablespoons olive oil, swirl to coat, and add beef. Season generously with salt and pepper and cook, stirring, until beef begins to turn golden, about 10 minutes. Add remaining tablespoon olive oil and add onion, bell pepper, and garlic. Saute until softened, about 8 minutes more. Add cayenne, paprika, cumin, coriander, and dried oregano. Cook, stirring, until fragrant, 1 minute. Add tomatoes, beef stock, and red wine vinegar. Bring to a boil, reduce to a brisk simmer, and cook until reduced and nearly all liquid is cooked off, about 20 minutes. Meanwhile, preheat oven to 450 degrees F. In a medium bowl, combine white beans, sour cream, and half of mozzarella and queso fresco. Season to taste with salt and pepper. Grease a 9" x 13" baking dish with olive oil and spread 1 cup red sauce on the bottom. Create a layer on top with tortillas, cutting to fit if necessary. We used 5 tortillas per layer: 1 in each corner, and then a fifth tortilla, cut in half, placed in the center of the dish, to fill in the gaps. Top tortillas with one-third of the bean mixture and one third of remaining red sauce. Repeat twice more, ending with red sauce. Top with remaining grated cheeses and transfer to oven. Bake until lasagna is warmed through and cheese is bubbling and golden on top, about 20 minutes. While lasagna bakes, combine avocados, lemon juice, and lemon zest in a medium bowl. Mash with a fork and season to taste with salt. Remove lasagna from oven and let cool 5 minutes before slicing into squares. Serve, garnished with avocado topping.
Melt butter in a small pan and toast bread crumbs until they are golden. Mix all the ingredients except pastry with breadcrumbs. Roll out the pastry to about 5 mm of thickness and shape it into a rectangle. You can use pre-prepared puff pastry. Place the plum mixture on the pastry and roll it. You can use a bit of water to safely seal the ends. Bake in an oven heated on 180°C for 45 minutes. Decorate with icing sugar and serve warm.
COMBINE jerk seasoning, cumin and paprika in small bowl. Stir in 1 1/2 tablespoons oil to form a paste. Rub paste over both sides of chicken. Heat remaining oil in large nonstick skilled over medium heat until hot. Add chicken; cook for 5 minutes. Turn, continue to cook for 4 minutes. Transfer to a plate; cover and keep warm. ADD onion and bell pepper to skillet. Cook, stirring frequently, over medium high heat for 3 minutes. Add jelly, Worcestershire sauce, vinegar and Tabasco sauce. Cook until jelly melts, about 1 minute. Add tomatoes, olives, currants and capers; cook for 3 minutes. Reduce heat to medium; return chicken to skillet and turn to coat. Cover, and continue to cook until chicken is cooked through, about 10 minutes. TRANSFER chicken to serving plates; top with Currant Picadillo mixture. Sprinkle with chopped basil. Garnish with basil and lemon wedges.
Wash & drain bean mix, add 2 - 3 qts. water, ham hock (if using) and herbs. Simmer, covered, 2.5 - 3 hours. Add tomatoes, onions, celery, garlic, salt & pepper. Simmer, covered 1.5 hours until creamy. Brown sausage and chicken in 2 tablespoons olive oil, then add to soup. Simmer 30 - 40 minutes. Before serving add 1/2 cup red wine and 1/2 cup parsley.
Pre-heat oven to 250*F. Grease a 15x10x1 inch baking pan. In a bowl, whisk egg white until foamy. Add liquid smoke and peanutes; toss to coat. Combine the remaining ingredients. Sprinkle over nuts; toss to coat. Spread in a single layer in on to well greased baking pan. Bake at 250*F for 1 hour, stirring once half way through. Spread on wasxed paper to cool. (a must do). Store in an airtight container.
Slice chile into rings. Mix vinegar and sugar. Once sugar is dissolved, add chile. This will keep in the fridge 4-5 days.
Preheat the oven to 400°F. Heat the oil in a frying pan, fry the eggplant in batches for 3-4 minutes on each side, until golden and softened. Remove and set aside. Heat a little oil in a separate saucepan and fry the onion, mushrooms and pepper for 5 minutes, until softened. Remove and set aside. Add the ground turkey and cook, stirring continuously, until browned. Return the onion mixture to the pan and stir in the garlic paste, tomato paste, tomatoes and herbs along with the Worcestershire sauce. Add seasoning to taste and cook for a further 5 minutes. Mix the yogurt, egg and most of the cheese together with some seasoning. Spoon half the mince mixture into an ovenproof dish. Arrange half the eggplant in a layer over the top. Repeat and spread the yogurt mixture over the top. Sprinkle with the remaining cheese. Bake in the preheated oven for 20 minutes until golden. Garnish with basil.
Cook onion and celery for about 2 minutes in half the butter or margarine. Add salt, pepper and watercress. Cook until liquid evaporates. Melt remaining butter or margarine and toss with breadcrumbs and other ingredients for stuffing. Use to stuff chicken or game hens.
Preheat oven to 220C/425°F. Place the beans in an appropriately sized roasting pan along with the peppers and mushrooms. Sprinkle over the garlic along with some salt and pepper. Drizzle over some oil to coat the veggies and mix it all around. Nestle the cod fillets in among the veggies, lightly season again, then place the slices of prosciutto over the cod and among the veggies. Sprinkle with pine nuts and drizzle a little olive oil over the top. Place the lemon wedges in between the cod pieces. Do not squeeze. Cover the pan with foil and cook for 5 minutes. Remove the foil and cook an additional 10-15 minutes until the fish flakes.
Preheat oven to 375°F Cut pie crusts into 36 two-inch squares. Press each square into well greased mini muffin pan cups, forming a square bottom crust. Combine Corn Souffle, 1/2 cup cheese, ham, sour cream, egg, green onion, flour and pepper in a medium bowl. Spoon mixture into shells, filling 3/4 full. Sprinkle remaining Swiss cheese on top of mini quiches. Bake for 30 to 35 minutes or until pie crust and filling are golden brown. Cool in pans on wire racks for 5 minutes. Garnish with sliced green onion and diced red pepper before serving.
Prepare prebaked tart shell for custard-filled tart or pie. Heat boiler. Broil pepper about 4 inches from heat, turning as needed, until blackened on all sides, 15-20 minutes. Let steam in closed plastic bag or covered bowl 5 minutes to loosen skin. Peel off blackened skin, then cut out stem. Cut pepper in half, remove seeds and white pith, and cut into 1/2-inch strips. Heat oven to 400 degrees. Heat butter in small skillet over medium heat. Add shallot and cook, stirring occasionally, until softened, about 3 minutes. Let cool. Whisk remaining ingredients except whole chives together in mixing bowl, then whisk in cooled shallot. Place tart pan on baking sheet. Pour egg mixture evenly into tart shell. Arrange pepper strips in sunburst pattern on tart and place whole chives between strips. Bake tart until custard is set and pastry is lightly browned, 15-20 minutes. Transfer tart to wire rack and let cool 10 minutes before serving.
Combine the teriyaki sauce, mustard, honey and black pepper in a small bowl; stirring well. Place the veal chops in a large shallow dish. Pour the marinade over the veal chops; cover and marinate in the refrigerator for 1 hour. Remove the veal chops from the marinade, reserving marinade. Lightly brush the veal chops with oil. Grill, covered, over medium-hot coals (350 to 400 degrees) 3 to 4 minutes on each side or to desired degree of doneness, basting occasionally with the reserved marinade.
Preheat the broiler. Place fish filets in a single layer in a 13" x 9" baking dish. Evenly sprinkle filets with onion, green pepper, salt, pepper, chopped tomatoes and parsley. Evenly pour melted butter over top. Broil about 8-10 minutes or until fish flakes easily with a fork and is opaque. Remove and evenly sprinkle with swiss cheese; Broil 2 - 3 minutes longer or until cheese melts and just slightly golden.
Melt the butter and the margarine in a deep saucepan over a very low heat. Add the brown sugar and honey and mix well until you have a liquid substance. Mix in the oats and pinch of salt -- it may be easier to add the oats in gradually stirring and covering the oats with the mixture. Mash the banana into a liquid pulp and mix into the oats (this will take a good few minutes to ensure that the banana is fully mixed in). Get a knife and spread the oats evenly over a greased baking sheet. Place the baking sheet onto the middle shelf in a 425F preheated oven (gas mark 5, 220 C) and bake for 15 minutes, checking the progress regularly. Take out when the mixture starts turning a darker color - don't over bake. Let stand for a minute or two, then cut the flapjack into as many pieces as you wish. You may find it best to leave the flapjacks for a few hours to cool down although you can eat them straight away. Drizzle with melted chocolate if you'd like as a way to decorate but this is really not needed unless you want to dress up the flapjacks.
Preheat oven to 350 degrees. Peel potatoes and chop into medium-sized chunks. Cover with water in a large pot and boil until pieces are easily pierced with a fork. While Sweet potatoes cook, spread the pecans on a cookie sheet and place in oven to toast. When potatoes are done, drain and add buttermilk, margarine, and spices and mash together. Use your blender or immersion blender to whip them smooth. Spray your serving dish lightly with Pam and put the potatoes in it. Top with the toasted Pecans.
Preheat the oven to 400 degrees F. Spray a sheet pan with Pam, place the short ribs on it,sprinkle with salt and pepper and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F. Meanwhile, heat the olive oil in a large Dutch oven and add the onion, celery, carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the 3 tablespoons of tomato paste. Pour the wine over the vegetables, bring to a boil, and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine or put in cheesecloth, add to pot. Place the roasted ribs on top of the vegetables in the Dutch oven and add the beef stock and brown sugar. Bring to a simmer over high heat. Cover the Dutch oven and bake in oven for 2 hours or until the meat is very tender. Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Take the veggies out and reduce the beef stock on stove top, about 20 minutes. Put the ribs back into the pot and heat through.
In a bowl, combine the egg, pizza sauce, bread crumbs and Italian seasoning. Fold beef into mixture and mix well. Divide meat mixture into 12 greased muffin cups. Press mixture into bottom and up the sides. Fill center with cheese. Bake at 375°F for 15-18 minutes or until meat is no longer pink. Serve immediately with additional pizza sauce and cheese if desired. Or cool, place in freezer bags and freeze for up to 3 months. To use frozen pizza cups: Thaw in the refrigerator for 24 hours. Heat in microwave on high for 2-3 minutes or until heated through. Top with additional pizza sauce and cheese if desired.
In skillet, brown ground chuck in oil and chop finely with a spatula. Add chopped onion and garlic and saute' just long enough to sweat but not brown. Drain. Put meat mixture in crock pot and add all other ingredients. Stir and cover. Heat on "low" for 2-3 hours, stirring after the first hour. Garnish with finely chopped green onion stems, if desired.
Sprinkle the cracker crumbs in the bottom of a lightly greased 9-inch springform pan and set aside. Beat the cream cheese with an electric mixer at medium speed until the mixture is fluffy. Add the eggs, one at a time, beating well after each egg is added. Add the remaining ingredients and mix until all the ingredients are well-combined. Pour the mixture into the prepared springform pan, and bake at 325°F for 45 to 50 minutes. Remove the pan from the oven and cool it on a wire rack for 10 minutes. Gently run a knife around the edge of the pan and release the sides of the pan. Cool the pie completely, and refrigerate until you are ready to serve it. Serve at room temperature with crackers or crusty bread.
Mix all dry ingredients together in seperate bowl. Mix wet ingredients in larger bowl than add to dry ingredients, mixing until combined. For the filling:. Beat together the creme cheese and the 4 TBS butter until creamy. Mix in powdered sugar and vanilla. Pour pumpkin batter onto a waxed -paper lined 13 X 5 jelly roll pan. Bake for 15 minutes at 375 degrees. Remove and let cool for 10 minutes in pan. Remove from pan holding wax paper in hands and place on tea towel for another 10 minutes to cool some more. Roll up cake in towel and keep that way for a minute or so. Unroll and place cake on saran wrap , taking off wax paper carefully. Spread cremem cheese filling to within an inch of all sides of cake, and then starting with short side of cake , roll up cake tightly and slowly. Wrap entire cake in saran wrap(don't worry too much about oozing if any-this can be removed later). Place in fridge or freezer until ready to serve. If serving soon after making cake roll , then refrigerate for at least 2 hours before slicing. If freezing cake roll, you can let defrost first to serve whole , but I prefer to slice while frozen for cleaner cut cake slices and then serve individually w/ maybe some caramel sauce drizzled on top! Enjoy!
In a saucepan, cook the onion in butter until tender but not brown. Stir in tomato soup, beer, curry, oregano, salt, and pepper. Simmer, uncovered, 10 minutes. Arrange chicken breasts in a baking dish where they don't overlap. Pour tomato mixture over the chicken. Bake, uncovered, in a 350 degree F. oven or 50-55 minutes. Sprinkle with parmesan cheese. Adjust seasonings to taste.
BIGA: Mix all ingredients until well blended. Cover bowl and let rest at room temperature for 12 to 20 hours, until very bubbly. DOUGH: Mis biga with remaining ingredients for 2 to 4 minutes, using an electric mixer set on slow speed. Increase mixer speed to medium, and mix for about 4 minutes; the dough will be soft and slightly sticky. Add additional water or flour if necessary. Let dough rise in greased, covered bowl, for 1 to 2 hours, until very puffy. Turn dough out onto well floured surface, and shape it into a 6"x12" square. Using a bench knife or pizza wheel, cut out eight 3" square rolls. Place rolls, floured side up onto parchment paper. Cover rolls and allow to rise for 45 minutes or until puffy. Place a baking stone in the top third of oven, and preheat oven to 450. Bake the rolls for 13 to 15 minutes, until they are golden brown. Remove from oven and cool on rack.
Preheat oven to 350 degrees. Put all ingredients into a large bowl. Mix with your hands as you would a meatloaf, gently but thoroughly; do not use a spoon or mixer. Bake in an ungreased 9x13 inch pan for 1 hour. Cool before cutting.
Preheat oven to 325 degrees F. Lightly grease the sides and bottom of 2x9x13 inch baking pan with shorting, dust with flour and tap out excess. Sift together all dry ingredients, set a side. Cream butter, sugar and egg yolks together. Add milk and dry ingredients alternatly to the butter, sugar and egg yolks. Fold in stiffly beaten egg whites. Roll berries well in flour. Fold berries in last. Bake in slow oven, 1-1 1/2 hours. In my oven it took 1 hour. Or until a toothpick inserted comes out clean and is golden brown. Hard Sauce:. Mix all ingredients well in a medium saucepan. When thickened add vanilla Dice cold butter. Stir into sauce one piece at a time, stirring until each piece is melted before adding the next piece. Serve warm or at room temperature. Refrigerate leftovers.
Preheat oven to 325F and grease and flour a 10" tube pan. Soak the nutmeg in the whiskey for ten minutes. Stir together pecans, raisins, and 1/4 cup flour; set aside. Cream butter and sugar together until fluffy. Add eggs, one at a time until well incorporated. Fold in remaining 1 1/4 cups flour, cream of tartar, baking soda, salt, soaked nutmeg and pecan/raisin mixture until well combined. Spoon into prepared pan. Bake for 1 hour and 15 minutes or until cake pulls away slightly from the edge of the pan. Let stand in the pan for 30 minutes, then turn out onto cooling rack for complete cooling. Store in an airtight container.
In a saucepan, combine all the ingredients along with 1/2 cup water; mix well. Bring to a simmer over medium heat and cook, uncovered, stirring occasionally, about 30 minutes or until about 2/3 cup remains. Let cool to room temperature.