HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 400 degrees F. Slice off the top of the garlic head and wrap it in aluminum foil. Bake until soft, about 30 minutes. Squeeze out garlic and put aside. For the lentils: Cook the lentils in about 2 cups salted boiling water with the bacon, onion, carrot, and celery. Reduce the heat and let simmer, uncovered, for 30 minutes or until the lentils are tender. Drain the lentils; discard the vegetables and bacon and keep the lentils aside. For the wine sauce: Meanwhile, in another pot, bring the red wine, veal stock, and brown sugar to a boil. Reduce the heat and let simmer for 30 minutes, until reduced by half and thick, about 30 minutes. Season with salt and pepper, and keep aside. For the crostini: Meanwhile, in a hot pan, add 1/4 cup olive oil and grill the bread in in the hot oil on both sides for about 30 seconds. Finish in the oven for 5 minutes to crisp them. Put aside. For the poached tomatoes: Pour about 1 cup olive oil in a small stockpot. Heat the oil on medium and when hot, toss in the tomatoes. Remove when the tomato skin begins to crack, about 3 minutes. Remove the tomatoes, keeping the oil for another use. For the pancetta: Place the slices on a baking sheet covered with parchment paper. Cover with another piece of parchment paper and cover with another baking sheet to ensure they stay flat. Cook the pancetta in the oven for 15 minutes, or until crispy. For the Swiss chard: Add the butter to a hot pan. Add the Swiss chard and saute to heat through. Add the cooked lentils and heat gently on medium-low heat to warm through, then season with salt and pepper. To assemble: Spread the roasted garlic and a generous dollop of goat cheese on each slice of bread and then place in the oven for a few minutes so that the cheese melts just slightly and the bread is warm. To prevent the bread from sliding, place a touch of goat cheese in the center of each plate. Place the warm bread on top, then top the bread with a couple of slices pancetta. Next, top with the Swiss chard-lentil mixture and a spoon of the red wine sauce. Add a drizzle of Vincotto and the poached tomatoes.
In a large pot or Dutch Oven, saute onion in olive oil for 2 minutes Add bacon, seasoning with salt and pepper. Cook for 5 minutes, or until bacon begins to render and onions are beginning to carmelize. Add Creole mustard and the beer. Stir. Add HALF the sausage. You may want to cut the sausage into bun-length sections. Add the sauerkraut on top of the sausage. Add the rest of the sausage. Add the hot dogs, and the garlic. Bring to a boil. Reduce to a simmer, cover and cook for 45 minutes. Garnish with Cracklins, green onions, and Creole seasoning.
In a bowl, combine the rice vinegar, peanut oil, soy sauce, sesame oil and crushed red pepper and sugar (if using) and whisk well. Add cucumbers and red onion, and toss them in dressing. Cover and refrigerate for an hour or up to 24 hours. To serve, sprinkle with toasted sesame seeds and chopped cilantro. Can be served chilled or at room temperature.
Trim the cauliflower and break into small pieces. Combine the cauliflower, onion and chicken stock and bring to a boil. Cover and simmer for 15 minutes until cauliflower is soft. Add the milk and walnut pieces, then puree in a blender until smooth. Add soup back to the pot and season with the salt and pepper to taste. Bring once again to a boil. When serving, sprinkle each serving with paprika and chopped walnuts.
Cut the eggs in half and scoop out the yolks. In a bowl mash the yolks with the cream cheese. Fill the eggs with the cream cheese mixture and push an olive into the middle of each one. Dip a wooden toothpick into the foodcolouring and draw bloodshot veins onto the cheese mixture, running from the olive to the outside.
Mix the bread crumbs, flour, oregano, 2 teaspoons salt and pepper. Heat oil in a large skillet over medium high heat. Dredge chicken in bread crumb mixture and brown in skillet, about 3 to 4 minutes each side. Layer chicken in 2 lightly greased 9x13 inch baking dishes. Preheat oven to 350 degrees F. In a large saucepan over low heat, combine sugar, mustard, ketchup, soy, onion, 1/2 teaspoon salt and water. Bring to a boil, and pour over chicken. Cover. Bake in preheated oven for 1 hour, or until chicken is no longer pink and juices run clear. Let cool, garnish with pineapple rings and serve.
Put chilli, fennel and sea salt into a mortar. Pound till coarse. Rub into pork chops. Leave to stand for 30 minutes. Brush grill or BBQ with the olive oil. Cook to your taste. serve with cous cous.
In large pot, melt butter over medium heat; cook leeks and onion, stirring often, until softened, 5 minutes. Add flour; cook, stirring about 2 minutes ( I'm not sure I've ever waited that long.) Slowly stir in broth, ale, water and salt; bring to simmer. Reduce heat to low; cover and simmer for 30 minutes. Stir in cream; bring just to boil over medium heat. Add cheese, mustard, Worcestershire sauce and pepper; reduce heat to low. Stir until piping hot and cheese is melted.
For crust: Place ginger in processor and process until minced. Add flour, sugar, allspice and salt; process to combine. Using on/off turns, cut in butter until mixture resembles coarse meal. Mix yolk and 2 tablespoons water in small bowl. Add yolk mixture to flour and butter mixture; process just until mixture forms moist clumps. (If dough is too dry, blend in more water by teaspoonfuls.) Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 1 day ahead. Keep chilled. Soften dough slightly at room temperature before rolling.) Preheat oven to 350 degrees (F). Roll out dough on floured surface to 12-inch-diameter round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold edges under crust. Crimp decoratively, forming high-standing rim (about 1/2 inch above rim of dish). Freeze crust for 15 minutes. Line crust with foil and then fill with pie weights (dried beans work well too). Bake crust 10 minutes. Remove foil and beans and bake until crust is set and pale golden, about 10 minutes. Transfer crust to rack; cool completely. For filling: Whisk all ingredients in large bowl until combined. Pour into pie crust. Bake until skin begins to form on filling and filling begins to set, about 50 minutes. Remove from oven, and let pie stand 10 minutes to set slightly. Maintain oven temperature. Meanwhile, prepare topping: Mix first 5 ingredients in medium bowl. Rub in butter with fingertips until mixture begins to form small clumps. Sprinkle topping over pie. Bake until pie is set and streusel is golden brown, about 25 minutes. Transfer to rack and cool completely.
Cream the caster sugar and butter until light and fluffy. Ad the flour and ground rice and mix well, finally using the hands to bind he mixture. Roll into a thick sausage. Brush with milk and roll in demerara sugar. Cut into slices. Bake at 190°C 375°F Gas mark 5 for 15-20 minutes or until golden brown.
Heat oven to 450. Coat bottom of a baking dish with oil. In a large bowl, combine ground chicken, bread crumbs, carrot, celery, egg, and 2 tablespoons buffalo sauce; mix until just incorporated. Firmly roll the mixture into 12 balls, about 2 inches each; place in prepared dish. Bake 15 minutes, or until lightly browned and cooked through. Transfer meatballs to slow cooker. Pour remaining 1 cup buffalo sauce on top. Cover and cook on low 8 to 10 hours. Keep warm until ready to eat. Combine the blue cheese and yogurt in a small dish. Use the back of a spoon to mash it into a smooth paste. To serve, spread cut rolls with blue cheese spread. Top with meatballs. Spoon on additional sauce from bottom of slow cooker, as desired.
PASTRY: Sift the flour, salt and sugar into a bowl, add the hazelnuts and mix well. Rub in the butter until the mixture resembles coarse breadcrumbs. Add the egg yolk and water, and mix to make a firm dough. Turn the pastry out onto a lightly-floured surface, and lightly knead. Divide the dough into 6 equal portions. Roll out each portion to cover the base and sides of 6 individual 10cm (4") flan tins and prick the pastry well with a fork. Place the flan tins onto oven trays and refrigerate for about 30 minutes. Cook at 180°C for 10 to 12 minutes until the flan pastry cases are a light golden brown, then remove from the oven, and allow them to cool in the flan tins. FILLING: Place the sugar, cream and Grand Marnier into a bowl, beat to cream until firm peaks form. Spread the cream mixture over the base of each cold pastry case. Wash and hull the strawberries, carefully dry them, cut them in half lengthways and arrange over the cream. Place strawberry jam, water and extra Grand Marnier into a pan, bring to a simmering point, remove the pan from the heat, push the jam mixture through a fine sieve and allow it to become cold. Brush the jam mixture thickly over the strawberries. Refrigerate until ready to serve.
In a large soup pot, saute onion and celery in oil until tender. Add carrots, turnip, and potato. Saute about 5 more minutes. Add water, broth, peas, rice, and spinach. Simmer until peas are tender (this will take about 2-4 hours), stirring every so often to avoid scorching. Add water or broth as needed to keep soup from becoming too thick. Add parsley, salt, and pepper in the last 30 minutes. Warning: If you do not add water during the cooking process, the soup will be very thick and the split peas may not soften!
Preheat oven to 350 degrees. Line an 8 inch square baking pan with two inch high sides with parchment paper. Lightly oil the parchment paper. Stir the flours, nutritional yeast, herbs, spices and salt in a largew bowl. Combine the water, oil and tamari in another bowl. Quickly stir the wet ingredients into the dry to make a very wet dough. It may seem like there is too much liquid, but it will all mix in with enough stirring. Transfer the dough to the prepared pan and smooth the top. Cover with tin foil. Place the pan of seitan dough in a larger roasting pan, then add water halfway up the side of the seitan pan. Bake for 2 hours until the seitan in firm on the top, adding more water to the pan as necessary. Cool to room temperature, cut and use or wrap to freeze. Unfrozen seitan will stay good for two days in the refridgerator.
Mix all dry ingredients together. Add miracle whip, water& vanilla. Mix thoroughly. Pour into a 8x8 pan. Bake 35-40 minute@375.
Soften gelatin in 1/4 cup of the water. In a sauce pan, bring remaining 1 cup water to a boil. Add softened gelatin and stir until gelatin is dissolved. Stir in sugar, milk and almond extract. Pour into an 8 inch square pan and chill until firm. To serve, drain peaches, saving the liquid. Cut peaches into smaller pieces. Put back into liquid and add lychees and cherries. Cut almond gelatin into diamond shapes. Carefully put into fruit mixture. Makes 8 servings.
Prepare linguine according to package directions. Set aside. Heat oil in saucepan over medium heat. Add garlic and leeks, and cook until soft, 3-5 minutes. Add wine, pepper, and oregano. Cook over high heat until reduced by half. Watch it carefully, stir it and make sure it does not burn. Reduce heat to medium and stir in clams with juice. Heat through and add pasta. Cover tightly and cook over LOW heat (DO NOT BOIL) 2-3 minutes so pasta begins to absorb some of the broth. Serve immediately.
In a 2- or 3-quart saucepan, saute onion and garlic over medium-high heat. Add beans, mashed sweet potatoes, and cumin. Mix well. Warm the tortillas and make burritos with the cheese. Good with salsa and sour cream.
Mix all ingredients together until well blended. The neatest way to do it is to pour the 1/2 cup oil into a large glass measuring cup (2 cup size or larger), add peanut butter to the oil until the total comes out to 1 cup. I continue adding vinegar, soy sauce& lemon juice to the measuring cup in this manner. I pour it all out into a small mixing bowl to add the seasonings. This way the peanut butter pours out w/the oil instead of making a mess in the measuring cup. I use jarred garlic& ginger- this accounts for the 5 minutes prep time. I mainly use this for tofu chunks or chicken- marinate at least one hour or overnight. If using chicken'tenders' set aside some of the marinade (before adding the rest of it to chicken) to use as a dipping sauce.
In food processor, pulse sun-dried tomatoes, oil, walnuts, garlic, Parmesan, 1/2 teaspoons salt, and 1/8 teaspoons pepper until smooth, about fifteen 2-second pulses, scraping down bowl as needed. Transfer to small bowl. Bring 4 quarts water to rolling boil, covered, in stockpot. Stir in pasta and 1 tablespoons salt; cook until al dente. Drain, reserving 3/4 cup cooking water, and return pasta to stockpot; immediately stir in arugula until wilted. Stir pasta cooking water into pesto; stir pesto into salad. Serve immediately. dotting individual bowls with 1/2 inch pieces goat cheese.
Preheat oven to 425°F. In a large bowl, combine both flours, brown sugar, baking powder, baking soda, salt and cinnamon. In a medium bowl, whisk together sour cream, sweet potato and melted butter. Add wet ingredients to dry ingredients and stir using a wooden spoon until mixture forms a ball. The dough may seem dry at first but keep stirring. Turn dough out onto a lightly floured surface. Roll out or pat dough to 3/4-inch thickness. Cut into 2 1/4-inch rounds using a biscuit or cookie cutter. Re-roll scraps of dough to make 12 biscuits total. Transfer biscuits to a cookie sheet that has been lightly sprayed with cooking spray. Bake for about 10 minutes, until biscuits have puffed up and are light golden brown. Be careful not to over bake. Serve warm. COOKING TIP: Peel, chop and boil the sweet potatoes until tender, then mash well with a fork or puree until smooth in a food processor. Cool before using. To save time, buy canned sweet potatoes (drain well) and mash or puree before adding to recipe.
Vinaigrette Dressing: In a small bowl combine the shallot, pomegranate molasses, vinegar, salt and pepper and whisk until the salt is dissolved. Whisk in the olive oil and let vinaigrette stand at room temperature until salad is assembled. Salad: Combine the arugula, romaine, pears and half of the pomegranate seeds in a large bowl. Crumble half of the goat cheese over the ingredients in the bowl (this works best if the cheese is very cold). Whisk the vinaigrette until uniform and add all but 2 tablespoons of it to the bowl. Gently toss the salad with your hands or salad tongs, coating the ingredients well with the vinaigrette. If the salad seems dry, add the vinaigrette in small increments until it is dressed to your liking. Crumble the remaining cheese over the salad and sprinkle the remaining pomegranate seeds and the pistachios over the top. Serve immediately.
Marinate the meat overnight with the salt, pepper, vegetable oil, onions, celery, garlic, and tomatoes. The next day, heat 3 tsp oil over high heat in a heavy Dutch oven and add the steak; brown it quickly on all sides without burning. Transfer the steak to a plate and saute the vegetables until they are soft but not brown. Return the meat to the Dutch oven. Pour in the water and beer and bring to a boil. Cover the Dutch oven and cook slowly for about two hours until the meat is tender. The last hour of cooking add the final 1/2 tsp of salt and the 1 tsp of ground cumin. Finally remove the flank steak and put on an oven-proof plate. Top with onions, etc., and brown under the broiler.
Spread onions in shallow baking dish. Dot with butter; sprinkle with brown sugar, vinegar, salt and pepper to taste. Bake, covered, in 300' F oven for 30 to 40 minutes or until tender, stirring once. (Can be prepared ahead, covered and refrigerated for up to 2 days.). Place pita rounds on baking sheets. Top each round with a spoonful of onion mixture, cheese and 2 to 4 slivers sundried tomatoes. Just before serving, bake pizzas in 375' F oven for 6 to 8 minutes or until lightly browned and bubbly. Makes about 36 pizzas.
Preheat oven to 400 degrees F (205 C). Saute onions for about 5-7 minutes in a small spray of non-stick spray. Add garlic, cook for 1 minute. In a large bowl, combine tomato sauce, chili powder, cumin, oregano, allspice, salt, pepper, hot sauce, agave nectar, garlic, onion, and beans and stir to mix well. Lightly oil an 8x12-inch baking dish. Pour half of mixture into baking dish and tip back and forth to distribute evenly. Place half of tortillas on top of mixture (use 2 whole tortillas and cut a third to cover spots, or cut them all into strips). Place avocado slices on top of tortillas and season with a pinch of salt. Distribute corn kernels over avocado, then drizzle with lime juice. Top this layer with remaining tortillas, spread with remaining sauce, and sprinkle with crushed tortilla chips, then cheese. Cover with foil and bake for 20 minutes, then uncover and bake another 7-10 minutes, until the cheese is melted and the casserole is bubbling at edges. Remove from over and sprinkle with cilantro.
Preheat oven to 400°F. Peel, remove seeds, and cut squash into large bite size pieces; place pieces into a medium sized bowl. Heat olive oil in a small glass bowl or Pyrex measuring cup for about 1 minute in the microwave. Combine chicken granules with the warmed olive oil ~ stir until well combined and granules begin to melt. Stir in garlic powder, salt, pepper, and ground thyme ~ mix well. Pour olive oil/chicken granule/seasoning mixture over squash pieces ~ with a spoon, toss well to coat! Spread pieces onto a shallow sided pan (cookie sheet) sprayed with cooking spray. COVER the pan with aluminum foil and roast for 20 minutes, then remove cover. Baste squash pieces with the maple syrup and continue roasting (UNCOVERED) for 15 minutes.
Start by making the chicken stock. Boil the chicken and boullion in 10 cups of water. Make roux by browning the flour in the butter. Cook and stir until dark brown. Add the chopped vegetables to the roux and cook them until soft. Remove the chicken from the stock and set aside. Stir the roux mixture slowly into the hot stock. Add seasonings and tomatoes, okra, and sausages. Chop the chicken and add it back into the stock as well. Simmer on low heat for about 25 minutes. Adjust seasonings. Add the crawfish. Increase the heat and cook for about 5 minutes, stirring often. Remove from heat and let sit while you prepare rice. Serve over rice.
Chill all ingredients except sugar for 30 minutes mix suger into pineapple. add mayo. add lemon juice. Add raisins to carrots. Add dressing mixture to carrots and raisins. Chill for 12 more minutes. Drain some of the juice off the pineapple. When chicken is cold, build each salad by first arranging about 4 cups of iceberg lettuce in the bottom of a large salad bowl or on a plate. Place salad on lettuce and serve.
Bring to a boil a pot of salted water. Add the water, and cook it until it is al dente, about 6-8 minutes. Drain and rinse the orzo pasta under cold water until it is at room temperature,. Place the orzo in a large serving bowl, and add all the remaining ingredients. Stir well to combine.
Place the flour, butter and salt in a food processor. Pulse until the mixture resembles fine bread crumbs, then add 2 tbsp (25 mL) ice water. Continue to pulse just until the pastry comes together. Turn the pastry onto a floured surface and form into a ball, flatten, then wrap in plastic wrap and refrigerate for 30 minutes. Place the pastry on a floured surface and roll into a 10-inch (25-cm) circle, place on a baking sheet and refrigerate until ready to use. Preheat the oven to 425°F (220°C). Place the sugar in an ovenproof 9-inch (23-cm) frying pan. Add A1/2 cup (125 mL) water and place over low heat. Stir until the sugar dissolves then increase the heat to high and cook without stirring until the mixture turns a medium caramel colour. Carefully shake the pan from time to time so that the sugar caramelizes evenly. Remove the pan from the heat and very carefully place the apricots, cut-side down, in pan, forming tight concentric circles. Remember the caramel is very hot. Once the caramel has stopped bubbling, place the pastry on top of the apricots, tucking in the edges. (The warmth of the pan and fruit will soften the pastry.) Place the pan in the oven and bake for 10 minutes. Lower the oven temperature to 350A°F (180A°C) and continue to bake for another 10 minutes or until the pastry is puffed and lightly browned. Some caramel will bubble up over the pastry. Remove the tart from the oven, remembering the handle is very hot, and let it sit for at least 15 minutes before turning the tart out. Make sure the edges of the pastry are loose, then place a large plate with a lip over the pan and quickly flip the tart and plate over.
Combine the garlic powder, onion powder, sugar, salt, allspice, pepper, ginger, cayenne, and thyme in a small bowl and set aside. Place the tempeh in a saucepan of boiling water. Reduce heat to low and simmer for 30 minutes. Drain the tempeh and pat it dry. Heat the oil in a large skillet over medium heat. Add the tempeh and cook, turning frequently, until browned on all sides, about 10 minutes. Sprinkle the spice mixture over the tempeh and toss until fragrant and evenly distributed, about 30 seconds. Serve hot.
Chop all vegetables. In a saucepan, stir fry onion in the oil, medium heat, until light brown. Add garlic and cook a further 30 seconds. Add all other ingredients. Bring to boil. Lower heat and simmer for 20 minutes, stirring now and then. Leave to cool slightly. Process with Bamix wand. Pour into warm sterile jars or bottles. NB: Use scissors to chop hot chillis and avoid touching the raw flesh. Any variety of red chilli can be used; some are milder than others. I usually use the small Thai hot chilli.
Crumble the tofu and fry it in the vegetable oil and butter until evenly cooked. Add the turmeric, herbs, and salt and pepper to taste. Saute a further few minutes. Serve on crispy wholemeal toast spread with butter. This is the basic recipe... you can also add grated cheese, fried mushrooms, sweet or hot peppers, onions, garlic, or anything you like to this mixture to make it to your taste! Experiment and enjoy!
Place flour in a bag, add onions and shake to coat evenly with flour. Pour oil into a deep 2-1/2 to 3-quart pan to a depth of 1-1/2 inches and heat to 300°F. Add floured onions, about a fourth at a time, and cook, stirring often, until golden brown (about 5 minutes). Oil temperature will drop at first but will rise again as onions cook; regulate heat accordingly. With a slotted spoon, lift out onions and drain on paper towels (discard any scorched onion bits). Serve warm, piled in a napkin-lined basket or in a warmed bowl; sprinkle with salt. If made ahead, let cool, wrap airtight, and refrigerate for up to 3 days. To reheat, spread onions in a single layer on a shallow rimmed baking sheet. Heat in a 350°F oven for 2 to 3 minutes.
Combine the lime zest, juice, malt vinegar, soy sauce, honey, canola oil, sesame oil and pepper flakes. Whisk or shake well to combine and set aside (this is the dipping sauce). In a large bowl, whisk together the Parmesan, basil, ginger, garlic, scallions, nutmeg and egg. Add the pork and mix very gently with your finger tips until just blended. Place the pork mixture in the fridge for 30 minutes to firm. Lightly brush the four side of a wrapper with water (or you can use an egg wash if you like). Place a heaping tbs of the pork mixture in the center of the won ton wrapper. Place another wrapper on top. Press the edges together to seal while working out any air bubbles. If a wrapper tears, throw it away and start over. If you want to be fancy, trim the edges with a zigzag pastry wheel. Repeat with the remaining filling and wraps. Bring a large pot of water to a boil, add some salt and cook the ravioli for 6 minutes. Drain the ravioli. Serve drizzled with the sauce. Garnish with thin slices of lime and chopped fresh chives if you like. To freeze - place the uncooked ravioli on a cookie sheet in a single layer and put them in the freezer for a couple hours. Once frozen, place in a freezer storage bag. Enjoy!