HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add pasta to a pot of salted boiling water. Meanwhile place oil and butter in a pan. Once the butter is melted add the mushrooms and allow them to saute over a medium heat for about 2 minutes. Remove from the pan. To the pan add the chopped chili, nutmeg, cream parmesan and pepper. Once the pasta is cooked, drain and toss it into the sauce, add to the pan, the cooked mushrooms and parsley and mix well. Place in a warm bowl and serve. You can add more nutmeg and cheese to taste if you wish.
Preheat oven to 325 degrees. Line 9" pie plate with crust. Line the crust with the apple sections, core side up. Mix sugar, sour cream and cinnamon very well. Pour mixture over apples. Put pie pan on cookie sheet and place on oven rack appproximately 4 inches above bottom of standard sized oven. Bake slowly until filling has set and is starting to brown slightly. A toothpick inserted into the center of the filling should come out clean and the apples should be tender. Remove from oven and cool overnight on a wire rack so the crust doesn't get soggy.
Toss all salad ingredients together or arrange attractively. For the dressing, saute mushrooms in sesame oil with soy sauce and oregano until cooked. Cool and then puree with sun-dried tomatoes, salt and pepper, olive oil, garlic, lemon juice and basil.
Chop onions and place in a large oven casserole dish adding tomato puree and about 1 litre of water. Place chicken on top of onions and put into a pre-heated oven at about 150C for about 3 1/2 hours. When cooked, remove chicken and place to one side. Take half the juices with the puree and onions and put into a saucepan. Add the okra, salt, pepper and lemon juice and bring to the boil, simmer gently for 30 minutes. If tinned okra is used, drain well before use. Wash Basmati rice throughly and add to the rest of the juices in the casserole dish, add some more water to just cover and place back into the oven to cook for a further 1 hour. When the rice is cooked, portion up the chicken and add to the top of the rice and cook for a further 1/2 hour. The rice is now a wonderful reddy/golden colour with the taste of the chicken infused. Serve altogether with the Okra sauce.
Combine the lime juice, sugar and mint in a blender, and puree until smooth. Fill 2 tall glasses halfway with ice cubes, then pour half the juice concentrate in each. For the mojito option, add one ounce of rum to each glass. Top with sparkling water, garnish with lime and mint, and serve.
In medium saucepan on medium heat, brown meat along with bay leaf, oregano, basil, sage, garlic and serranos. As meat turns from red to browny-pink, add cilantro (and red pepper, if you're adding it). When meat is completely brown, add tomato paste and stir in thoroughly. Optional: If draining grease, do so before adding sauce. You may want to add more oregano and basil to taste after draining. Cover, reduce heat and simmer for 10 minutes. Serve over pasta.
Preheat oven to 375°F Grease or line a 12-cup muffin pan with paper liners. Beat sweetened condensed milk, brown sugar, and oil until combined. Add eggs, one at a time, beating well after each addition. Beat in yogurt, mashed bananas, and vanilla extract. Stir in remaining ingredients. Pace batter in prepared pan. Bake 18 minutes or untl a toothpick inserted in center comes out clean. Cool,.
Place onion in a lightly greased 6-quart cooker; top with potatoes and carrots. In a bowl, combine 3/4 teaspoon salt, 1/4 teaspoons pepper, broth, and the next 3 ingredients; pour broth mixture over potatoes. Combine the paprika and remaining salt and pepper; rub evenly over chicken thighs; arrange thighs over vegetables. Cover and cook on LOW for 8 hours or until chicken and vegetables are tender. Garnish with lemon slices.
Place cream cheese in a small mixing bowl, beat cream cheese with electric beater until softened. Add cheese, ham, spring onions, and pepper to taste, beat for 1 minute. Divide mixture into 2 portions, roll each into a log shape, roll in macadamia nuts. Wrap tightly in foil and refrigerate over night. Serve with assorted crackers.
Combine all ingredients in an airtight container. Chill at least 6-8 hours. Enjoy!
Place all ingredients in a bowl and mix well. Best if chilled for a few hours to allow flavors to blend.
For Dressing:. Mince onion and garlic in processor. Blend in vinegar, soy sauce,sugar, mustard,ginger and worcestershire. With machine running, gradually add peanut oil and sesame oil. Stir in sesame seeds. For Won Ton Strips:. Heat oil in fryer or deep skillet to 375 degrees. Add won ton strips in batches and cook until golden brown, about 1 minute; drain on paper towels. (Can be prepared 1 day ahead. Store in airtight container at room temperature.). For Salad:. Combine chicken, ham, water chestnuts lettuce and spinach in large bowl. Toss with enough dressing to coat. Top with bean sprouts then won ton strips. Serve, passing remaining dressing separately.
Place salmon fillet, skin side down, on a large piece of heavy duty foil. Sprinkle vinegar, soy, lemon juice, salt, pepper, basil, oregano, garlic powder, and parmesan over salmon. Arrange scallions over cheese. Fold foil over, forming a packet, sealing all edges. Grill over medium high heat 15-20 minutes, until salmon flakes easily. Do NOT turn! I recommend not checking the fish until at least 15 minutes have passed, as the fish is steamed by the packet. Note:This can also be made in the oven.
If you're using a tender English cucumber, there is no need to peel or remove seeds. If you're using the thick, old-fashioned type of cucumber, you'll need to peel it, halve lengthwise, and remove the seeds. Chop the cucumber into quite tiny dice. Put the dice in a sieve or colander and spinkle with salt. Leave, covered, for about 30 minutes to drain off liquid. Put the cheese in a bowl and stir or whip until smooth. Add the mayonnaise, nutmeg and Tabasco, and stir until well mixed and smooth. Soften the gelatine in 1/2 of the chicken stock, and warm over gentle heat until stock is hot. Stir well, take off heat, and stir in rest of stock. Let it cool down a little while you do the rest. Drain the cucumber by shaking the sieve, and pat lightly with kitchen paper. Oil a mould which will hold about 4 cups of mixture. Stir or whip the cream-cheese mixture into the stock. Season with pepper and salt, and add the cucumber dice, chives and parsley. Fold in well. When the cucumber mixture starts to thicken, whip the cream until soft peaks form, and fold into the mixture. Add the lemon juice and stir in well. Pour into the oiled mould, and leave in refrigerator to set, 6 hours or overnight. Turn out on a pretty plate, on shredded lettuce, or serve with a border of juicy jumbo shrimp.
1. Brown the meat first, by tossing it with a little flour (about 2 tbsp) and then browning it in a dutch oven, in 2 tbsp olive oil. Set aside the meat on a plate. 2. In the same dutch oven, or a crockpot, pour in the beef broth, wine and bay leaf. 3. Add onions and garlic. Then add carrots, celery, potatoes, parsley and turnips and/or peas, if using. 4. Add meat. 5. Mix together the tomato sauce with vinegar and seasonings. 6. Pour over meat. 7. Remove bay leaf before serving. I use the following times for cooking, but everyone's stove, oven, crockpot are different, so use the following as a guideline only. When the meat is tender and the veggies are cooked through, it's ready! On Stove: Cover and bring to a low boil. Turn down heat and simmer on low heat for 1 1/2-2 hours. Turn the stew after 1 hour. In Crockpot: Put on high setting for 1 1/2 hours. Turn to low and leave for 4 hours. Turn stew after it has cooked for at least 3 hours and let it cook for another hour before serving. For oven: Bake at 325 for 2 hours, turn stew and let bake for another 1/2 hour.
Drain pickles well. (Don't forget to reserve 2/3 cup of the juice). Press pickles between paper towels to remove excess moisture. Combine the pickle juice with egg, 1 TBs flour and hot sauce; stir well and set aside. Combine 1 1/2 cups flour and next 3 ingredients; stir well. Dip pickles in egg mixture; dredge in flour mixture. Pour oil to depth of 1 1/2 inches if using skillet. Fry coated pickles in hot oil, in batches, for 2 to 3 minutes or until golden, turning once. Drain on paper towels. Serve immediately.
Whisk together oil, vinegar, honey, jam, mustard, red onion, poppy seeds and pepper. Pour over salad and toss well. Note: If desired, had 3-4 fresh raspberries in the vinaigrette.
Combine first 4 ingredients and mix well. Spread onto each muffin quarter. Broil 3 minutes or until lightly browned.
To make chimichurri sauce: In food processor fitted with metal blade, puree garlic. Add parsley and process until finely chopped. Add 3/4 cup oil, vinegar, water or chicken broth, and seasonings, and process. Taste for seasoning and adjust if necessary. It should be very flavorful and spicy. For marinade: In small mixing bowl, combine 3 tablespoons of the chimichurri sauce, with remaining 2 tablespoons olive oil and mix until smooth; taste for seasoning. Place chicken breasts in a sealable bag and pour in marinade, making sure marinade is evenly distributed. Zip bag and refrigerate 1/2 hour to 4 hours. Prepare barbecue for medium-heat grilling. Remove chicken from marinade and grill about 3 inches from flame, 7 to 10 minutes on each side or until no pink color is showing. Place on platter and serve with sauce on the side. Advance prep. tip: The sauce can be made up to 6 days ahead, covered and refrigerated. Remove from fridge half an hour before serving.
Wash the fruits and remove the zest in strips, avoiding the white pith. Combine the zests, cinnamon sticks, cloves, allspice, vanilla beans, 2 cups of sugar, and 2 cups of water in a large heavy saucepan. Bring to a gentle boil, then reduce heat to lowest possible setting. Let the ingredients infuse for 30 minutes. Strain the syrup into a large mixing bowl. Combine the remaining 1 cup sugar and 1/2 cup water in the same large saucepan. Cover the pan and bring mixture to a boil. Uncover the pan and cook the mixture over high heat until it turns golden brown or caramelizes -about 5 minutes. Remove the pan from the heat and let cool 5 minutes. Add 1 cup of rum to the caramel. BE CAREFUL -the mixture may splatter. When the splatter has subsided, return the pan to low heat stirring with a wooden spoon until the caramel has dissolved into the rum. Add the caramel mixture and remaining rum to the syrup. (I found a large jar like you see in deli's for pickles I use for this). Whisk or in my case, shake the mixture. Pour into clean bottles or containers. Place in a cool dark place and allow to age. It will keep indefinitely. I put this is pretty decorative bottles like you see for salad dressing and give as Christmas gifts. I had an uproar the one year I didn't make it. Servings and yield are approximate, but about 2 gallons I'd guess. This is something you drink like a cordial or as a sipper. It is very strong!
Open can of tuna, measure peas, and have spices ready to measure - it is important to stir constantly in the beginning to avoid lumps so I like to have everything ready to go. Bring water to a boil. Stir as you sprinkle in polenta. As you add the rest of the ingredients (except butter sub.), continue stirring. After the polenta has thickened and the peas are no longer able to float, you only need to stir it every few minutes. Add butter substitute. Cook for about 20 minutes so flavors have time to blend. Serve warm. Refrigerate leftovers immediately.
Simmer 30 minutes. Pour in sterilized, hot jars and seal. Use enamel or earthenware utensils, not aluminum.
Simmer sausage in water to cover until cooked through, about 10 minutes. Drain; let cool and cut into 1/2-inch slices. Sprinkle yeast and 1 teaspoon brown sugar in small bowl; let disolve, then stir to blend. Let stand until foamy, about 5 minutes. Combine yeast,milk,1/2 cup water, butter, 2 tablespoons sugar and salt in bowl of heavy-duty (stand) electric mixer (dough can also be made by hand). Using dough hook, mix until smooth. Blend in eggs and yolks, then rye flour. Add enough all purpose flour, 1 cup at a time, to form dough that pulls away from sides of bowl. Mix until elastic, adding more all purpose flour if very sticky, about 10 minutes. Butter large bowl; add dough, turning to coat all sides. Cover bowl with plastic wrap and kitchen towel. Let dough rise in warm draft-free area until doubled in volumn, about 1 hour. Punch dough down; knead on lightly floured surface until smooth and elastic, 2 to 3 minutes. Cover bowl and let rest 10 minutes. For Sage Butter:. Cook butter with sage and corriander in heavy small saucepan over low heat until butter melts; let cool for 10 minutes. Generously butter 10-inch tube pan or nonstick bundt pan. Pinch off walnut-sized piece of dough. Poke slice of sausage in center; pinch ends to seal.dip into sage butter and place seam side up in prepared pan. Repeat with remaining dough and sausage, arranging in pan in loose layers. Brush any remaining butter over top. Tent pan loosely with foil; let stand in warm draft-free area until bread just reaches top of baking pan, about 30 minutes. Preheat oven to 375 degrees. Set pan on rimmed baking sheet and bake until bread sounds hollow when tapped on top, covering loosely with foil if browning too quickly, about 1 hour. Invert bread onto rack; serve warm.
Preheat Oven to 325 degrees. In a large bowl, mix sugar and eggs. Then add vanilla and flour. Stir in melted butter, and then buttermilk. Do not beat. Finally, fold in the graham cracker crumbs. Pour into the pie crusts, dividing evenly between the two crusts. Bake 45mins or until center of pie is firm when tested with a knife.
PREHEAT oven to 400 degrees F. - rack on bottom. REMOVE any innards or other items from inside of the chicken. RINSE the chicken inside and out in cold, running water. OPTIONAL: seal neck of chicken with skewer (shown) for gravy, seal neck, for moister chicken, leave open. RUB the chicken, inside and out with Memphis rub or your choice of spices. OPEN a standard can (14 oz) of your favorite beer, punch a few extra holes, and pour out about 1/4 of the beer. ADD 2 TBSP rub or spice to beer can. PLACE beer can on oven proof pan or dish (this allows the chicken to cook indirectly and catches the juices if you want to make gravy. ARRANGE chicken on beer can, allow the two legs to form two sides of tripod so chicken is stable (picture). WHEN oven is ready (400 degrees), place chicken on pan or plate on bottom rack. Some cooks 'tent' the bird with foil for the first hour or so to prevent over-browning. REDUCE oven to 350 degrees after 1/2 hour. BEST when chicken cooks 1 1/2 - 2 hours - check visually after about 1/2 hour and rotate the chicken in a half circle to cook evenly, should brown slowly and evenly. WHEN chicken is ready, using tongs and oven glove if necessary to separate chicken and beer can, carefully remove to separate platter. Allow to stand for 10 minutes. REMOVE pan or dish, and pour in any remaining beer, stirring, if make a sauce. CUT up chicken and serve. Serve gravy in separate dish.
Grate fresh ginger and garlic and place in a saucepan with 3 tablespoons of sunflower oil. Let the mixture grill for a minute and add the raw rice. Add the chicken stock mixed with water and let the rice cook. Make sure to add water if the rice is not cooked enough.
DOUGH;. combine all of the ingredients to form a soft dough.Knead the dough till smooth and supple, using your hands, a mixer or a bread machine. Put the dough into a greased bowl and turn to coat, cover and let rise for 1 1/2 hours or until doubled in bulk. SHAPING AND FILLING: Turn the dough out onto a lightly floured or oiled work surface, and roll it into a 16x12" rectangle. Spread the dough with 2 tbls soft butter. Combine the sugar and cinnamon and sprinkle over the butter.starting with a long edge, roll the dough into a 16" log. Slice the dough into 16 pieces. GLAZE: Spread the melted butter in an 11" square pan, 14" round pan or two 9" round pans. Sprinkle the nuts over the butter. Combine sticky bun sugar and brown sugar and sprinkle evenly into the pans. Place the buns into the prepared pans, cut side down. Cover with lightly greased plastic wrap, and allow the buns to rise till doubled in bulk, about 1 hour. Bake the sticky buns in a preheated 375* oven for 20-25 minutes. Tent them with aluminum foil for the final 15 minutes to prevent over-browning. Remove the buns from the oven and invert them onto a cooling rack or plate. Scrape any of the topping in the pan onto the buns. Yield 16 sticky buns.
Melt butter over medium heat in a cast iron skillet. Add onions and cook over low-medium heat, about 30 minutes, or until the onions go nearly perfectly transparent. Do not get color on the onions. Remove from pan and save. Add 1-2 T of the butter from the onions to the skillet and cook the apples over medium heat until they have taken on a light golden color and have become fork-tender. Remove and add to the onions. Cook the sausage over medium until browned, using the back of a wood spoon to break the sausage up as it cooks. Remove cooked sausage and any fat which rendered out and add to the onions/apples. In a large mixing bowl, combine the french loaf and whole grain cubed breads. Using your hands, loosely crumble the moist cornbread and mix all three to incorporate. Add the onions, apples, sausage, butter, and reserved fat. Mix bowl contents to evenly moisten all components. Season with fresh thyme, sage leaf powder, grey sea salt, fresh black pepper, olive oil, and mix. If the panzanella is still too dry, slowly incorporate up to 1 C of good chicken stock. This will vary greatly depending on how dried the bread cubes are. Work a little at a time! Finally, mix in toasted, lightly crushed pecan halves, and garnish top with brown-butter fried sage leaves. Serve warm (or cold the next day; who doesn't love Thanksgiving leftovers?!) and enjoy!
To two large pitchers add the following: Red Sangria: Slices from one large orange Slices from one large apple Slices from one lemon 1/2 cup sugar 1 cup Alize cranberry/passion fruit cognac, or brandy 1 bottle cabarnet wine 2 cups club soda 2 cups ice. White Sangria: Slices from one large orange Slices from one large apple Slices from one lemon 1/2 cup sugar 1 cup Alize passion fruit cognac, or brandy 1 bottle chardonnay wine 2 cups club soda 2 cups ice. Mix well.
SAUCE: To a saucepan melt butter over medium heat. Add remaining ingredients and cook for about 10 minutes, stirring occasionally. NOTE: Extra sauce (if any) can be kept in the refrigerator for about a week. SHRIMP: Saute shrimp in butter and spices. Let brown until almost cooked through. Remove from heat, add whiskey to saute pan and flambe'. When the flame goes down, add about 1 cup of sauce and let melt together in the pan. BREAD: Drizzle (or brush) slices with olive oil and grill (or bake) both sides until lightly toasted. SERVE: Top each piece of toast with a piece of shrimp then pour sauce over top, dousing bread and shrimp. Garnish with sauteed vegetables (broccoli, carrots, red bell pepper, yellow squash).
Crust: Blend wafer crumbs and melted butter. Press firmly into greased glass 9 x 13 pan. Filling: Cream butter, icing sugar. Add eggs, and melted chocolate and beat until light and fluffy. Spoon over crust. Put in freezer. Topping: Whip cream and gently fold in marshmallows. Spread over chocolate layer. Sprinkle with crushed candy cane. Wrap well with plastic wrap and foil and put in freezer until frozen and ready to serve.
Rub steaks with salt and pepper and roll in flour. Fry in large skillet in butter at medium heat until lightly browned. Push steaks to side of pan. Add a little more butter on other side and add onions and garlic. Cook until slightly cooked. When steaks are almost ready, add mushrooms and tomato wedges. Sprinkle with salt and pepper, oregano and basil. Place your sliced mozzarella over steak. Cover until cheese melts. Serve over steaks.
Place the bell peppers, cucumbers, tomatoes, scallions, mint, parsley and cilantro in a large bowl. In a seperate bowl combine the garlic with the olive oil and lemon juice. Season to taste with salt and freshly ground black pepper. Pour the dressing over the salad and toss lightly to mix. Toast the pita breads in a toaster until crisp and serve along side (or crumbled on top) of salad.
Place pineapple (with juice) in a medium saucepan and bring to a boil. Remove from heat and add jello, stirring until dissolved. Stir in buttermilk, coconut and pecans. Cool. Fold in whipped topping. Place in a 13x9 serving dish and chill until ready to serve.
Sift the flour, sugar, baking powder, baking soda and salt together. Add grated cheese and dried oregano and mix. Cut in the margarine or butter till mixture resembles fine breadcrumbs. Add the milk and mix to make a smooth dough. (add more milk if necessary to ensure mix is not too dry) Knead very lightly for ten seconds on a lightly floured surface. Roll or pat to about 3/4" thick (2 cm) and cut into individual scones. Top each scone with a little additional cheese and bake for approximately 12 minutes. Brush the tops with melted butter after removing from the oven.
Rinse chicken; pat dry. Cut chicken into 1-inch pieces. Place carrots, sweet pepper, onion, garlic, beans, undrained tomatoes, chicken, and sausage in a 3 1/2, 4, or 5-quart crock pot. Combine chicken broth, wine or chicken broth, parsley, thyme, red pepper, and bay leaf in a bowl. Add to crockery cooker. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Discard bay leaf.
Dissolve the yeast in the water in a large bowl. Add the milk, sugar, egg, salt, and half of the flour. Beat together with a wooden spoon until smooth; add the 3/4 cup melted butter, along with remaining flour. Place in a greased bowl, cover with plastic wrap and put in your fridge overnight. The next day (or at least six hours later, if you'd like to make them in the morning for supper) punch the dough down. Shape as desired. Let rise in a warm place until doubled, about 1 hour. (I like to turn the oven on for 1-2 minutes, then turn it off and stick the rolls in or 45 minutes. Then I pull them out, and preheat the oven to bake them.). Bake at 350 for 15-20 minutes for round dinner rolls. Immediately brush with melted butter. Awesome warm, cold, or leftover. (For a butterhorn shape: make a 12 inch circle of dough, cut it into 12 pieces, and roll from the big end towards the little end. Place on the pan with the ends curled like a horn.).
Heat non-stick griddle or skillet to 375F or until a drop of water skips across the surface. Beat egg whites until peaks form. Beat egg yolks with sour cream until well blended. Stir in flour and sugar. Fold yolk mixture into beaten egg whites. Drop batter onto griddle using a tablespoon - you want silver dollar sized puffs. When they have bubbles all over & puff up, turn gently and cook another minute or so to brown the bottom. Serve with your favorite syrup or fresh fruit.
Put the chickpeas, tahini, plus oil if you are using it, olive oil, garlic, and lemon juice in a food processor, sprinkle with salt and pepper, and begin to process; add chickpea cooking liquid or water as needed to allow the machine to produce a smooth puree. Taste and adjust seasoning, adding more salt, pepper, tahini, garlic or lemon juice as desired. Serve drizzled with some olive oil and sprinkled with a little cumin and parsley.
Whisk sour cream and mustard in small bowl to blend. Whisk eggs, 2 tablespoons water, chives and tarragon in medium bowl to blend. Season egg mixture with salt and pepper. Melt 1 teaspoon butter in small nonstick skillet over medium-high heat. Add half of egg mixture and stir briefly. Let eggs begin to set at edges. Using spatula, lift edges and tilt pan, allowing uncooked portion to flow underneath. Cook until eggs are set but still moist, about 1 minute. Spread half of mustard mixture and half of salmon over half of omelet. Using spatula, fold unfilled portion over filling. Slide omelet out onto plate. Repeat with remaining butter, egg mixture and fillings to make second omelet.