HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat butter and olive oil in pan over medium high heat. Add garlic and cook till garlic is golden, about 3 minutes. Add parsley, oregano, basil, tomatoes, and salt to pan, mixing well. Add undrained clams. Bring mixture to a boil. Simmer for 5 minutes. Cook pasta according to directions; drain. Add lemon juice to sauce, cook for 1 minute. Put pasta in platter and toss with sauce.
add yeast to 1 cup of warm water and dissolve. combine all remaining ingredients. add yeast mixture. knead for about 5 minutes. cover tightly and let rise on warm stovetop for about 45 minute until doubled. pour into two loaf pans sprayed with cooking spray. cover and let rise again for an additional 45 minutes. bake for 30 minutes at 350. yummy.
Preheat oven to 350°F. Grease a 9-inch round cake pan; line with wax paper. Beat together egg yolks and vanilla at medium speed until blended. Beat in half the sugar until very thick and pale. Using clean, dry beaters, beat together eggs white and sale at medium speed until very soft peaks form. Gradually beat in remaining sugar until stiff and not too dry, peaks form. Fold yolk mixture into egg whites. Sift flour over mixture; fold in gently. Do not overmix. Pour batter into prepared pan. Bake cake until top springs when lightly pressed, 25 minutes. Loosen cake by running a metal spatula around sides of pan. Invert cake onto a wire rack. Remove pan, leaving waxed paper on cake. Turn cake right side up. Cool completely on rack. Meanwhile, prepare filling: In a saucepan, mix together sugar and flour. Gradually whisk in milk, then egg yolks, vanilla and salt. Bring to a boil over medium heat; boil for 1 minute, whisking constantly. Strain through a fine sieve into a bowl. Press plastic wrap on surface. Chill for 30 minutes. Using a serrated knife, cut cake horizontally in half; carefully remove waxed paper. Place the bottom layer on a serving plate. Spread evenly with filling. Top with remaining cake layer. To prepare glaze: In a saucepan, bring sugar, corn syrup, and water to a boil over low heat, stirring constantly, until sugar has dissolved, Remove from heat. Add chocolate: let stand for 1 minute. Whisk until smooth. Gradually pour glaze over cake, allowing it to drip down sides. Let stand until glaze sets. Serve with whipped cream and a cherry. Enjoy.
Peel and shred the carrots (small side of cheese grater, or in the processor). Mix well the lemon juice, orange water, sugar and salt in a large bowl. Add the carrots to this mixture and mix well, let sit in fridge for about twenty minutes to one hour. Top with the oranges, peeled and thinly sliced into rings to serve. Top with a sprig of mint.
Fill up canner with water and bring to a simmer. Meanwhile prepare jam, I use a food processor for plums and pulse to chop, do not puree, you still want little bits of fruit. In a large saucepan over med-high heat bring plums and sugar to a boil. Boil for 20 minutes, stirring often and skimming off any foam. After 20 minutes add jello, stir 2 min and until completely dissolved. Ladle quickly into sterilized hot jars; filling to within 1/4-1/2" of tops. With a clean damp towel wipe jar threads and rims. Place heated lids (lids that have been placed in simmering water for 1-2 minutes) on jars and tighten rings. Place jars on elevated rack in canner, lower rack into water (water must cover jars by 1-2") add BOILING water if needed. Cover bring water to a gentle boil and process for about 10 minutes. Remove jars and place upright on a towel to cool undisturbed completely (at least 24 hrs). After jars cool, check seals by pressing middle of lid with finger, if the lid springs back it did not seal, store unsealed jars in fridge and use up soon. Store unopened jams in a cool, dry, dark place.
Combine 1/2 cup sugar, flour and salt in top of double boiler. Stir in 4 egg yolks and milk; blend well. Cook, uncovered over boiling water, stirring constantly until thickened. Reduce heat and cook, stirring occasionally, for 5 minutes. Remove from heat, add vanilla. Spread small amount on bottom of 1-1 1/2 quart casserole; cover with layer of wafers. Top with layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas, and custard to make 3 layers of each, ending with custard. Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Spoon on top of pudding, spreading to cover entire surface. and sealing well to edges. Bake at 425° for 25 minutes or until delicately browned. Cool slightly or chill. Just before serving, garnish with banana slices, then insert vanilla wafers upright around edge of dish. Makes 16 servings.
Melt butter with oil in heavy skillet over medium-high heat. Add apples and saute until tender and golden, about 10 minutes. Add liqueur and bring to boil. Add broth, 2 tablespoons parsley, honey and orange peel. Simmer until liquid is slightly thickened, about 5 minutes. Remove sauce from heat. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate). Position rack 6-inches from heat source and preheat broiler. Sprinkle pork with salt and pepper. Arrange on baking sheet or broiler pan. Broil until pork is no longer pink inside, about 7 minutes per side. Transfer pork to plates. Bring sauce to simmer. Spoon over pork. Sprinkle with remaining 2 tablespoons parsley and serve.
Peel Cucumbers and scoop out seeds with a spoon. Cut into bite size pieces and sprinkle with salt (no special amount). Let drain for about an hour then rinse cucumbers well with cold water. Cut onions into bite size pieces and add to cucumbers. Mix sour cream, miracle whip, salt sugar, vinegar, and dill weed or chives together and pour over cucumbers & onions. Stir thoroughly. Refrigerate for at least an hour.
In a medium saucepan over medium-high heat, bring broth, bulgur and water to a boil; cover, reduce heat to low and simmer until bulgur is tender, about 10 to 12 minutes. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion and cook over medium heat, stirring occasionally, until onions are golden and tender, about 8 minutes. Add mushrooms and cook, stirring occasionally, until mushrooms are golden and tender, about 5 minutes. Add spinach, salt and pepper and cook, stirring, until spinach wilts, about 1 minute more. Spoon bulgur into skillet; stir over low heat until well-combined.
Mix cheese and bacon in a bowl. Flatten approximately 1/8 - 1/4 of the ground chuck (depending on how large you would like your burgers to be) in the palm of your hand. Squeeze together about 1-2 tablespoons of the bacon and cheese mixture; put it in the center of the ground chuck. Bring up the sides of the meat over the filling, making sure the cheese is completely covered by the meat. Flatten slightly to form into a patty. Season patties to taste with garlic powder, seasoned salt, and ground black pepper. Grill burgers approximately 6-8 minutes on each side for medium.
Spray a microwave-safe plate with nonstick spray. Pour All Whites into the plate and stir in salsa. Microwave on high for 3-5 minutes, depending on how well-done you like your eggs.
In a large resealable plastic bag, combine the four, salt and pepper. Add pork chops and shake to coat. In a skillet, brown the chops on both sides in butter. Transfer to a greased 13-in by 9-in x 2-in baking dish. Add water to dish. Place onion over chops. Cover and bake at 350 for 20 minutes. Meanwhile, in a saucepan, combine the pineapple juice, brown sugar, and mustard. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Pour over pork. Bake, uncovered, for 5-10 minutes or until meat juices run clear.
Spread 1 tbsp of cream cheese on each graham cracker. Top each with a slice of banana and strawberry.
Put all the above in a heavy pan and bring to the boil, simmer for about twenty minutes to thicken.
CREPE BATTER: With a whisk, beat eggs and milk together and add the salt. Gradually, a tablespoonful at a time, whisk in flour and beat until smooth. Heat a 6" skillet and butter it lightly. Pour in enough batter to make a thin pancake. (If batter is too thick, add water to thin). Pour out excess back into the batter and don't worry if a "tab" forms on the side of the pan. Cook the blintz on one side only until the top blisters and it looks dry around the edges. Turn the blintz upside down onto a clean towel. Re-butter the skillet if need be, every 2 or 3 blintzes, and proceed until all the batter has been used up. FILLING: Completely defrost the spinach and squeeze out any excess liquid. Add the butter or olive oil to a skillet and saute the scallions about 2 minutes. Add the spinach and continue to cook about 5 minutes longer. Add the sesame oil and cheese folding the spinach over the cheese until it melts. Season with salt and pepper. Remove the filling from the pan and cool before stuffing your blintz crepes. ASSEMBLY: Place 2 tablespoons of filling in center of crepe. Fold bottom over filling. Fold sides over filling. Fold top over filling and roll till sealed. Place in lightly greased saute pan, seam side down. Brown for 3-4 minutes on each side till lightly browned. Serve warm with a dollop of sour cream.
Place tomatoes in food processor; process on high for 1 minute. In Dutch oven on medium heat, saute onions in olive oil till soft but not browned. Add tomatoes, tomato puree and all spices. Cook sauce on very low heat for about 2 hours, stirring occasionally. Add a little water if necessary as sauce cooks.
Mix the salsa, water, & taco seasoning in a crock pot. Place the frozen breasts in the mixture then sprinkle with salt & pepper. Cover with a lid & cook on low for 3 hours. Uncover, flip over the breasts then stir in the black beans. Recover & continue to cook for another 2 1/2 hours. Shred the chicken breasts then place back into the pot. Add in the cream cheese & stir until melted. Turn off the heat, pour in the uncooked rice, stir then cover. Let sit for 12 minutes then spoon onto plates & top with shredded cheese (if using).
Preheat oven to 375 degrees Fahrenheit. Mash bones and flake ham with juices. Add remaining ingredients combining well. Pack lightly into 6 well buttered custard cups or small casseroles. Place custard cups in a pan of hot water. Bake for 30 minutes. Serve with your favourite tomato sauce.
Boil carrots in a large pot until they are very tender and slightly mushy. Drain carrots. Put the carrots in a blender with the skim milk and puree until smooth. Add vanilla, cinnamon, and Splenda and mix well. Spray a small (8x8 or so) baking dish with fat free cooking spray and pour the carrots into the dish. Bake at 350 for 45 minutes.
Heat the oil in a medium stock pot. Add the vegetables to the oil, stir frequently, and cook until lightly brown around the edges. Add remaining ingredients, except sausage, 1 at a time. Bring to a boil and simmer for 45 minutes to 1 hour. Stir in sausage and allow to cook for 10 more minutes. Place in bowls, spoon 1 tablespoon of pesto and 1/4 to 1/2 cup of sausage into each bowl. Serve with Garlic-Parmesan Crostini. Sauteed Italian Sausage: Heat the olive oil in a large skillet over high heat. Season the sausage with salt, to taste, and carefully place in a single layer across the skillet. Cook the sausage for 3 to 5 minutes over medium-high heat or until browned. Turn the sausages and repeat on opposite side. Remove from heat and allow to rest for 5 minutes. Slice into 1/4-inch slices. Spinach Pesto: Combine all ingredients in a food processor and puree until smooth. Garlic Parmesan Crostini: Preheat the oven to 400 degrees F. Heat the oil in a small skillet. Add the garlic and cook for 5 minutes or until garlic begins to brown. Remove from heat. Brush the garlic oil on the top and bottom of each slice of bread. Place the bread in a single layer over a sheet pan. Sprinkle each slice with parmesan. Bake for 10 to 15 minutes on the middle oven rack until bread browns over the top. Serve.
DOUGH: Sift flour and sugar into a medium-size bowl. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg, egg yolk, lemon rind, and salt; mix with a fork to form dough. Cover dough and let rest in refrigerator 20 minutes. Roll out dough into a circle; place in an ungreased springform pan. Form a 1-inch high rim. Bake in preheated 350 degree F. oven for 10 minutes. FILLING: Meanwhile, clean and halve grapes, and remove seeds if necessary. Beat egg whites until stiff; blend in sugar, lemon juice, and ground almonds. Carefully fold in the grapes. Remove cake from the oven. Fill baked cake shell with grape mixture, return to the oven, and bake for another 30 minutes at 350 degrees F. Remove cake from pan and cool on wire rack.
Heat the olive oil in a large pot over medium heat. Add in the diced onion, saute for 5 minutes until softened, then add in the minced garlic and saute for another minute or so until fragrant. Add in the rest of the ingredients, except for the sour cream, and turn the heat up to medium-high. Stir to combine and cook for 25-30 minutes, until cooked through and slightly thickened. Place the 2 tablespoons of sour cream in a small container and add in a few spoonfuls of broth from the stew. Whisk together to temper the sour cream (this makes sure that the sour cream doesn't clump when added to the stew). Add in the tempered sour cream to the stew and stir to combine. Taste for seasoning and spoon into bowls.
Cook rice according to package directions. Heat oil in large skillet over medium-high heat until hot. Stirfry chicken 2 minutes, add sausage; stirfry chicken and sausage until brown. Remove from pan to separate bowl. Add onion and bell peppers to skillet, reduce heat to low. Cover and cook 2 to 3 minutes, stirring once or twice. Add garlic, cook and stir, uncovered, 1 minute. Add tomatoes, sausage, chicken, broth, parsley, thyme, salt, black pepper and red pepper, to pan. Bring to a boil, then reduce heat to medium-low. Simmer, uncovered, 5 minutes, or until most liquid has been absorbed. Stir in rice and heat through. NOTE : as stated in the intro, I made this more like a risotto, cooking the rice in the pan with the vegetables, and using more liquid. Probably took a bit longer, but turned out well :).
Combine first 3 ingredients in a shallow dish; (fresh minced garlic may be added to the marinade at this point), add roast cover; marinate in the refrigerator overnight. Remove from the fridge. Remove roast from marinade (reserve the marinade). Place roast in a Dutch oven. Brown the roast in oil on all sides. Combine the reserved marinade and all other remaining ingredients; pour over roast. Cover and bake at 350°F for 2-1/2-3 hours, or until roast is tender. Skim off the fat. Serve sauce with roast.
Preheat oven to 375. Beat all ingredients, except for pastry, with electric mixer on medium, or rotary beater. Pour into pastry lined pie pan. Bake 50-55 minutes.
Bring a large pot of salted water to a boil. Add all of the beans and cook until crisp-tender, 3 to 5 minutes (they'll all be done at roughly the same time). Drain, transfer to a bowl of salted ice water to stop the cooking, and drain well. Transfer to a mixing bowl and toss int he shallots, walnuts, and parsley. In a jar, combine the mustard, water, sugar, lemon juice, oil, creme fraiche, salt, and pepper. Put the cap on and shake vigorously to emulsify. Just before you serve the salad, pour the dressing over the beans and toss well to coat with the dressing.
Place all ingredients together in roasting pan. Bake, uncovered, in 325° oven, 1 1/2 to 2 hours. Stir often. This recipe can be made in a crockpot, as well. Mix all ingredients together in crockpot, set temperature dial to low setting, cook 4-6 hours. Stir occasionally.
Butter heavy saucepan, melt butter or margarine, stir in brown sugar, stir thoroughly, stir in corn syrup stirring thoroughly. Gradually add the condensed milk stirring constantly until all sugar dissolves and mixture comes to boiling. Cook and stir over medium heat until mixture registers 235°F on candy thermometer. Cool and stir in vanilla. Chill. Caramel should be slightly sticky. Toast pecans in a 300°F oven for 15 or 20 minutes. Cool. Arrange pecans on cookie sheet spoke fashion, four for legs and one for head. Drop one teaspoon of caramel mix in center of pecans. Chill. Melt chocolate wafers and spoon over caramel. Chill. Turn over and do the other side with chocolate. Chill.
Put 3 tablespoons butter in a 10-or 12-inch skillet over medium heat. When the butter melts, add the shallot and cook, stirring occasionally, until tender, 2-3 minutes. Add the wine and bay leaves; increase heat to high, and cook until the mixture is reduced to about 1/2 cup, about 20 minutes. Add the stock and reduce to about 1 cup, about 10 minutes. Add the halibut along with some salt and pepper, turn the heat to low, and cover. Cook for about 10 minutes or until the halibut is tender (a thin-blade knife will pass through it with little resistance). Transfer the halibut to a warm plate and stir in the remaining butter, cooking and stirring until the sauce is smooth. Taste and adjust seasoning; pour the sauce over and around the fish, garnish and serve.
Preheat the oven to 400°F Combine the tomatoes, eggplant, zucchini, onions, garlic, and olive oil in a large roasting pan and roast, stirring occasionally, until the eggplant is tender, about 30 minutes. Put the mixture into a bowl and add the vinegar, salt, pepper, water, and bread. Refrigerate and allow to cool for several hours or overnight. Pour the mixture into a food processor or blender. You can put it through a food mill or strainer to remove any remaining solids. Check seasoning, garnish and serve.
Brown onion in butter. Add ground beef. When 1/2 way cooked, add frozen vegetables and brown gravy mix with 1/2 cup water. Add Worcestershire sauce, ketchup and salt and pepper. Cook until thick, stirring occasionally. Pour mixture into baking pan. Top with mashed potatoes that you have roughed up with fork so you have peaks. Bake in 400°F oven for 30 minutes or until potatoes are golden brown.
For the aji: Place the cilantro, scallions, chiles, onions, lime juice and 3/4 cup water in a small glass bowl or jar with a tight fitting lid. Add the tomato if using, season with salt, to taste, and stir all of the ingredients together. Cover and set the aji aside at room temperature for several hours to allow the flavors to release into the liquid, then refrigerate until serving. Heat the oil in a large stockpot over medium heat for 1 minute. Add the onions and garlic and cook until they're soft and transparent, about 5 minutes, stirring occasionally. Add the tomatoes, bay leaves, and thyme and continue to cook 5 more minutes. Add the chicken and the beef ribs and cook until the tomatoes have disintegrated, about 15 minutes, stirring occasionally and skimming the foam from the top of the broth when necessary. Add the green plantains, cilantro, and chicken stock and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the plantains are tender, 30 minutes. Using a slotted spoon, remove the chicken from the pot and set it aside. Add the potatoes, pumpkin, ripe plantains, yucca and corn and simmer, uncovered, until both are tender, about 20 minutes. Remove the cilantro and the bay leaves and return the chicken to the pot to re-heat it. To serve, arrange a piece of chicken, some beef, plantains, and a few pieces of yucca and potatoes on each plate. Serve the broth in a small bowl, and the aji sauce on the side, along with a bowl of rice, corn, some avocados and arepas or tortillas on separate plates.
In a large deep fry/saute pan, add 1/4 cup water and sausage. Cook till just cooked through. Water will start to evaporate. When cooked through, remove from pan one at a time and cut into bite sized pieces. Return sausage to pan to brown them. When sausage AND pan are brown, move sausage to paper towels and set aside. Add 1/4 cup more water to pan and stir up all the brown. Simmer sauce on low from now on. While doing that, in a small saute pan, heat oil and saute garlic for about 3 minutes, add to browned water. Add also sausage, wine, tomato sauce, chopped tomatoes, salt and pepper. While this is simmering roast the peppers: Pre heat oven to BROIL. Cut each pepper in half longways, scoop out middle, place on olive oil coated cookie sheet face down and brush skins with olive oil. Broil for 10 minutes or until skin is black. Remove, cool, peel skin, chop them up. Add peppers to sauce. Start boiling water for Penne. Chop up sun dried tomatoes and add to sauce. Now start chopping basil. I find it easiest to use kitchen shears. Set basil aside. Toast pine nuts: In a small DRY fry pan, add pine nuts, toast on medium heat till browned. Remove from pan, put in small bowl for serving. Add Penne to water, hopefully it is boiling now. 5 minutes after adding Penne to water, add basil and cream to sauce, stirring constantly. Heat only for 5 more minutes. Penne and sauce will be done at the same time. Spoon sauce& sausage over Penne and sprinkle pine nuts on top. Serve with garlic bread and salad.
Wipe fish dry with paper towels, cut into serving pieces and sprinkle lightly with salt. Cover and leave aside in a cool place. Heat ghee (oil or butter) in a heavy pan, add onion and fry gently until transparent. Add ginger if using, garlic, chili, baharat, turmeric and cinnamon bark and stir over heat for 2 minutes. Add tomato, pierced loomi, and water. Add salt to taste and bring to a slow simmer. Cover and simmer gently for 15 minutes. Place fish pieces in sauce, cover and simmer gently for 15-20 minutes until fish is cooked through. (I use a cast iron pan and take it off the heat at 15 minutes). Lift fish onto prepared Recipe #405300 or Recipe #418082. Remove loomi and cinnamon bark from sauce and spoon sauce over fish. Enjoy!
Combine the ingredients in a blender & puree until smooth! Pour into 2 tall glasses & ENJOY!
Heat oil in wok. Fry garlic 1 minute. Add shrimp, fry 3 minutes until pink. Add mushroom, onions, peppers and pea pods. Fry 2 minutes. Add soy and oyster sauce. Toss. In separate small pan, heat pan to hot. Don't use any oil. Fry seeds until light brown. Remove wok from heat. Garnish. Stir-fry with seeds. NOTE: Don't stir any meat or fish too much or it will create too much liquid. Your stove isn't as hot as those you see on TV.
Brown meat with the chopped onion. Drain. Add rest of ingredients. Serve on toasted bread or buns.
Mix all the ingredients in a large plastic bag or container. Marinate 8 hours, overnight. Add the chicken and all the marinade to a large baking dish. I use a 9x13 pan, or a large roaster. Bake at 350F for 1 hour, uncovered. To serve, remove the chicken from the marinade. Can be eaten warm, or chilled.
Pre-heat oven to 375° F (190° C). Beat butter until soft and add sugar and baking powder. Beat in eggs and vanilla, add cocoa and as much flour as you can by mixer and the rest by hand when the dough becomes too stiff. Stir in chocolate chips and nuts. Divide dough into two equal parts. Shape into 9 x 2 x 1 inch loaves. Place on a baking sheet 4 inches apart. Brush with mixture of water and yolk. Bake for 25 minutes. Cool on sheet for 30 minutes. Cut loaves into 1/2" thick slices diagonally. Lay cut side down and bake at 350°F (165 degrees° C) for 15 minutes. Turn over and bake other side for 10 to 15 minutes until dry. Cool. Store in airtight container.
Combine all ingredients except salmon in a large bowl or dish. Place salmon fillets in the mixture and marinate in the refrigerator for 2 to 6 hours. Oil the grill and heat the coals to a medium. Place the salmon skin-side up on the grill and cook for 5 to 7 minutes on each side or until done (when the center flakes away easily, and the fish is an opaque pink).