HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large pot of boiling salted water, cook the orecchiette until just al dente. Drain the orecchiette, reserving 2/3 cup of the cooking water. Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the onion and cook over moderately low heat until softened, about 5 minutes. Add the asparagus and crushed red pepper and cook over moderate heat until crisp-tender, about 5 minutes. Add the orecchiette and the reserved cooking water to the skillet along with the lemon juice and zest season with salt and pepper. Cook, stirring, until the orecchiette is al dente and the asparagus is just tender, about 2 minutes. Add the goat cheese and chives and stir until melted. Transfer the pasta to bowls and serve with Parmesan cheese.
Preheat oven to 375°F Line a rimmed baking sheet with parchment paper. Slice half the onion and place slices on baking sheet. Dice the rest of the onion for stuffing. Set aside. Melt butter in skillet over medium heat. Add onion and ginger and cook until softened, about 2 minutes. Whisk in 3 tablespoons apricot jam and chicken stock. and bring to a boil. Remove from heat and add bread cubes. Stir and coat bread cubes. Let cool while preparing hens. Wash and dry game hens. Season inside cavity with salt and pepper. Fill cavity with about 1/2 cup of the stuffing. Tie legs together with kitchen twine and use skewers to close cavity. Place breast side up on bed of onions. Season with salt and pepper. GLAZE: Combine softened butter and 2 tablespoons apricot jam and spread over game hens. Roast uncovered in a preheated oven for 60-70 minutes, or until internal temperature reaches 170°F Remove from oven, let rest about 10 minutes. To serve, cut each hen in half and serve with stuffing. TIPS: Blueberry or Wildberry jam would be great with this as well.
Large (minimum 5 quart oval slow cooker. Lightly greased 6-cup baking dish. (1.5 L). In a bowl, combine tapioca pearls with water to cover. Stir well and set aside for 20 minutes. Drain, discarding liquid. Transfer to prepared baking dish. Meanwhile, in a saucepan, heat 1 cup of the milk over low heat just until simmering. (Do not boil.) Remove from heat. Add chocolate and stir until melted. Pour into prepared baking dish and stir to combine. In blender, combine eggs, sugar, remaining 1 1/2 cups of the milk, liqueur and vanilla. Blend until smooth. Add to prepared baking dish and stir well. Cover with foil and secure with string. Place dish in slow cooker stoneware and add enough boiling water to come 1 inch up the sides of dish. Cover and cook on High for 2 1/2 to 3 hours, until a knife inserted in the pudding comes out clean. Stir well. Serve warm or cover and chill overnight. Top with a dollop of whipped cream. Serves 6. 175 Essential Slow Cooker Classics F. Finlayson.
In a crock pot combine all of your ingredients (except for the rolls and giardinara) and let it cook on low for 8 hours until the meat is tender and falling apart. Remove the meat from the au jus and shred it with a fork until it is finely shred. Return the meat to the crock pot full of au jus to get warm for 20 minutes. After the meat is warmed, fill the buns with meat, ladle or dip the sandwiches with au jus. For Chicago authenticity, add hot or mild giardiniera to the sandwiches or the sweet green bell peppers.
In a bowl combine then soup, mustard, honey and cream. Heat the oil in a frying pan and add the chicken and cook for 5 mins or until golden brown. Reduce heat to medium, add soup mixture and simmer for 10 mins, stirring occasionally until sauce is hot and chicken is cooked through. When cooked immediately serve the chicken over rice or with steamed vegetables or mashed potatoes. Garnish with chopped chives if desired.
blend softened butter and cream cheese.stir in flour.mix to combine.chill. divide dough into 24 balls.press into sides and bottom of small miniature muffin tins -- fill with prepared filling. to prepare FILLING: put 1/2 tsp raspberry preserves into each unbaked shell. use your fingers to combine sugar and almond paste -- add egg yolks, one at a time, beat well as you ad each yolk -- blend in other ingredients -- spoon into shells on top of preserves. bake at 400* for 15 minutes. cool in pans on rack before removing from miniature tins -- .
Heat a frying pan til quite hot. Dont add any oil or fat. When the pan is hot add in the sunflower seeds and roast them for a few minutes until they start to brown. They will smell roasty when theyre ready and have a nice brown shimmer. Set aside. In a high rimmed bowl combine feta cheese, garlic powder, bell pepper and rosemary if using. Add sunflower seeds. Puree using a hand held blender until it has a nice creamy consistency. There will still be chunks, but thats ok. Season with freshly ground black pepper to taste. Enjoy!
Mix all dry ingredients except salt well and add water until all of the flour is wetted and there are no lumps. Let the dough sit covered for 20 minutes. Sprinkle the salt over the dough, tip onto a lightly floured counter and knead for 3 minutes until the dough is uniform and somewhat smooth. Cover and let rest 10 minutes. Stretch and fold the dough letter-style (top to bottom and side to side) and let sit for 30 more min covered. Stretch and fold and place dough in fridge overnight covered. Next morning, If the dough didn't double in volume, let it sit out until it does. Divide into 10 pieces weighing 85 to 88 g each and shape as desired. Preheat oven to 450 F with a pan for steaming at the bottom of the oven. Cover dough with oiled plastic and let proof until it's 1.5 to twice it's volume. Brush on egg wash if desired and score once down the middle. Add 1 cup of hot water to the steam pan (careful not to splash it) and bake for 7 minutes. Turn the pan and bake for 7 more minutes or until 200F internally.
Pour boiling water over the rice noodles. Allow to sit for 5 minutes then drain. Cut into smaller lengths. Heat a wok or non stick pan over a high heat with the oil. Add the chicken mince and stir fry for 4 minutes or until cooked through breaking up with a wooden spoon. Add the garlic and ginger and fry for a further 2 minutes. Toss in the noodles and stir until heated through. In a small bowl combine the sweet chilli sauce, fish sauce and soy sauce and stir through the mince. Remove from the heat and stir through the coriander. Serve in the lettuce cups.
Toast bread in toaster. Butter toast, stack high. In large pot, over medium high heat, melt coconut oil. Add in popcorn kernels and cover. Shake pot virgorously. When popping begins, lift cover off just a smidge so steam escapes but popcorn does not. When popping slows to 1 kernel per second, remove from heat. Add salt and pour into a large bowl. Add butter if desired. Enjoy!
Stir drink mix and yogurt in bowl until well blended. Serve with fresh fruit.
Mix together all ingredients. Place in a 1-1/2 quart casserole dish sprayed lightly with non-stick vegetable spray. Bake for 30 to 35 minutes at 350 degrees Fahrenheit.
Line the broiler pan with aluminium foil. Pat the fish dry then place it on the pan. Season both sides of the fish with the salt, pepper, oregano and parsley. Drizzle the fish with the olive oil then top with the garlic. Set the broiler and place the fish about 8 inches away. Cook until the fish is cooked through and flaky, about 8 minutes. (Time depends on the thickness of the fillets.) Be careful not to burn the garlic. Serve with the lemon wedges.
Preheat the oven to 350°F In a large bowl, beat the eggs. Stir in the mozzarella, tomatoes, basil, and parmesan; season with salt and pepper. In a large, oven-proof skillet, heat the olive oil over medium heat. Add the pasta and cook for 1 minute. Pour in the egg mixture and cook until the edges begin to harden. Using a spoon or spatula, draw the cooked egg edges toward the center of the pan, letting the raw egg run to the edges of the pan. Continue unti the frittata is almost set, but still a little runny in the middle, about 4 minutes. Transfer to the oven to finish cooking, about 10 minutes. Remove from the oven and let sit for 5 minutes. Using a rubber spatula, loosen the edges of the frittata. Cut into wedges; serve hot or at room temperature.
Arrange the four slices of tomato on a plate, top them with 1 Tbs. of cottage cheese each (you can add more if you choose); and 1 dash of each Tabasco and Worcestershire sauce on each slice of tomato. Add salt and pepper to taste. Enjoy!
In a bowl, combine the first 12 ingredidients. Add beef and mix well. Press into a 9x5x3 loaf pan coated with nonstick cooking spray. Bake, uncovered, at 375 degrees for 1 hour or until meat is no longer pink and meat thermometer reads 160 degrees. Cool for 10 minutes before removing from the pan. Drizzle with salsa if desired and top with sour cream if desired.
Preheat oven to 350°F Lightly oil a baking sheet. Cut the squash in half through the stem and lay the halves cut side down on the oiled baking sheet. Bake 50-60 minutes, until easily pierced with a knife. Remove from oven and set aside to cool. Scoop out seeds and fibers and discard, then spoon the flesh into a mixing bowl. Mash squash with a potato-masher until smooth, then add breadcrumbs, 2 tablespoons Parmesan, honey, thyme, rosemary, chopped sage, and orange zest. Mix thoroughly and season with salt and pepper. Warm the olive oil and nut oil over medium heat in a small frying pan and add hazelnuts or walnuts. Cook, stirring often, about 3 minutes, or until nuts are golden. Transfer nuts to a plate and set aside. Melt butter in a medium saucepan until it turns brown and begins to smoke, 3-4 minutes. Remove immediately from heat, add nutmeg, and set aside. Place a pasta sheet on a lightly floured work surface. Spoon mounds of filling on the sheet about 1 1/2 inches apart (the number of mounds you make will depend on the size of the pasta sheets you use). Lightly mist the mounds with a spray mister filled with water, then place a second pasta sheet over the first, covering the filling mounds, and pressing firmly around the edges and between the mounds to seal. Using a fluted cutting wheel or knife, cut between the rows of ravioli. Repeat with remaining sheets of pasta and filling. Bring a large pot of salted water to a boil. Add ravioli and cook until tender, 2-3 minutes. To serve, reheat the browned butter. Drain ravioli and place in warmed serving bowl. Toss with butter, sprinkle with hazelnuts and 1/4 cup Parmesan. Serve immediately.
Preheat oven to 400°F Prepare crust as directed on package. Place on foil-lined baking sheet. Mix rosemary, garlic powder, oregano, pepper and sea salt in small bowl. Mix cheeses and 1 teaspoon of the herb mixture until well blended. Spread a thin layer of cheese mixture over crust to within 1 1/2 inches of edges. Arrange tomatoes over cheese. Sprinkle with remaining herb mixture. Fold about 1-inch edge of crust up over tomatoes, pleating or folding crust as needed. Bake 20 minutes or until crust is golden. Cool 5 minutes. Cut tart into 8 wedges. Serve warm or at room temperature.
Saute shrimp in butter for 1 minute, or until shrimp turn pink, using a large skillet. Add celery and onions. Cook, stirring, 2 minutes. Add spinach and chinese vegetables. Cover and cook 1 minute. Blend pepper, soy sauce, chicken broth and cornstarch together. Stir into shrimp-vegetable mixture. Cook, stirring until sauce is clear and thickened, about 2 minutes. Serve over beds of fluffy rice.
Spray nonstick skillet with pam. using a cookie cutter, cut a hole in center of bread slices. Place bread slices in skillet and break 1 egg into center of each one. Let bottom brown and flip over to brown other side. You can add cheese if you wish. Here's lookin' at you ! ( If you like your eggs sunny side up, just pop it in the oven instead of flipping.).
Core, peel, and chunk pineapples and arrange in large glass steeping jar. Mix together vodka and sugar. Pour vodka mixture over pineapple. Allow infusion to steep for 8 days in a cool dry place (cupboard, etc). After 8 days, strain the vodka from the pineapple and save both. Squeeze excess vodka from pineapples and add to vodka mixture. To serve: Shake vodka with ice, strain and serve in a martini glass. Enjoy!
In medium skillet, brown rice in oil or oleo. Add 1-cup chicken broth. Cover; let stand 5 minutes. Add green beans, scrambled egg and soy sauce. Toss. Put in bowl. Add to table as a side dish.
Preheat oven to 350 degrees. Place cookie crumbs in a bowl, pour melted butter over crumbs and mix to incorporate. Press cookie crumb mixture into the bottom of a springform pan. Bake crust for 10 min or until firm. Cool crust completely on wire rack. While crust is cooling, place bittersweet chocolate in medium bowl and set aside. In smallheavy saucepan, whisk together the cream, wine, sour cream and sugar. Cook cream mixture over medium heat, whisking constantly until sugar is dissolved and mixture begins to bubble around the edges. Pour hot cream over chopped chocolate and let mixture stand for 30 seconds to melt the chocolate. Gently whick til smooth. Scrape the filling into the cookie crust and spread evenly with a spatula. Refrigerate at least 4 hours. ENJOY.
Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature. Preheat the oven to 500 degrees F (see note). Place the oven rack on the second lowest position. Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes. Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours. Meanwhile, make the sauce. Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve with the sauce. Note: Be sure your oven is very clean before setting it at 500 degrees F. For Mustard horseradish sauce: Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt/pepper in a small bowl.
Preheat oven to 350°. Break chocolate bar into 1" pieces, Melt semi-sweet chocolate according to melting instructions, (I use a double-boiler on the stovetop). Stir in brown sugar, butter, eggs and vanilla. In separate bowl, mix flour and baking powder. Add flour mixture to the chocolate mixture, mixing well. Fold in chocolate chips and nuts. Drop by 1/4 cup onto ungreased cookie sheet. Bake 12-14 minutes. Cool 1 minute on baking sheet, remove to wire cooling racks.
wash scallops pat dry with paper towel. mix together marinade and let scallops stand in marinade for 15 minutes. combine cornstarch and salt in a plastic bag. shake several scallops in bag dip in egg then in bread crumbs. heat oil in wok to 350*. lower heat some and lower scallops into oil and fry until brown about 2 minutes. drain on paper towels.
In a medium saucepan bring water and vegetable (or chicken) granules to boiling. Gradually stir in grits. Remove from heat. Cover and let stand 5 minutes. Stir in onion and the 1/2 cup cheese. Stir in eggs, milk, and corn. Transfer to a lightly greased 1-quart casserole. Bake, uncovered, in a 350 degree oven for 45 to 50 minutes or until set in center. Sprinkle with the remaining cheese. Let stand 1 to 2 minutes before serving to melt cheese. Makes 4 servings.
Combine cornstarch and cocoa. Whisk into cold water in a saucepan until there are no dry bits. Cook, stirring frequently, until mixture comes to a boil. Stir 1 minute until mixture thickens. Remove from heat, stir in sweetener and vanilla, cover and allow to cool. Store in clean jar in refrigerator up to 6 weeks. Variation: Mocha Sauce: Substitute 2 cups strong coffee for water.
Marinade the chicken with all the marinade ingredients, and set aside for 30 minute. Heat 4 Tbsp oil in a wok and stir fry the chicken for 10 min over a medium heat. Drain and set aside. In the same oil add garlic and red chilli powder. Fry for 3 minutes and add tomato puree, bell pepper, onion and spring onion. Stir fry for 3 minutes on high heat. Add fried chicken. Stir-fry and add salt, sugar and chicken stock. Mix the cornflour in 1/4 cup water and add to chicken slowly, stirring continuously to thicken the sauce. Finish with the vinegar. Serve with fried rice or noodles.
Preheat oven to 350 F and butter a 9" pie plate. Beat egg whites using an electric mixer until they hold stiff peaks. Fold in the graham cracker crumbs, the sugar, baking powder, vanilla, and nuts using a rubber spatula. Pour into a buttered pie plate and bake for 25-30 minutes or until pie is puffy and golden. Let cool before serving. If desired, garnish with whipped cream.
In a dutch oven or saucepan combine lentils, bay leaf, 5 cups water and salt. Bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Discard bay leaf. Preheat oven to 350 degrees F. In a bowl combine dry mustard, ginger, soy sauce, onions and 1 cup water. Add to lentils. Pour honey on top. Cover tightly. Bake for 1 hour. Serve over rice.
Brown together ground beef and onion in olive oil with salt, pepper, chili and garlic. (adjust to your taste). Add beans, worchestershire, mustard, ketchup and brown sugar - combining well. Place in oven proof casserole and bake at 375 for 1 1/2 hours - untill heated through and a bit crispy on the edges.
In a large skillet, saute mushrooms, green onions, celery and chopped garlic in butter till tender. Stir in spinach and salt, heat through. Remove from heat and allow to cool. Add in Parmesan cheese. In a large bowl combine egg, bread crumbs. minced onion, smashed garlic, soup mix and black pepper. Crumble turkey over mixture and mix well. On a large piece of foil or wax paper pat turkey mixture into rectangle that is about a half inch thick. Spread the cooled spinach mixture to within 1 inch of the edges. Roll up, starting with the short side, seal seams and the ends. You use the foil or the wax paper to help with the rolling. Place seam side down on a foil lined pan that at least has a lip on it (to catch any juices), (coat foil with cooking spray). Cover and bake at 350°F for about 50 minutes. Uncover and bake 10 minutes longer until meat thermometer reads 165°F. Let stand 5 minutes before cutting.
Combine beans, tomatoes, honey and seasonings in a medium saucepan. Bring to a boil, stirring occasionally. Reduce heat, cover, and simmer 10 minutes. In a small bowl, stir together cornstarch and water so that cornstarch dissolves. Add to saucepan. Cook 2-3 minutes, stirring constantly, until slighly thickened. Serve over rice.
Heat oil in a large pan, add garlic, lemongrass and ginger and fry for 1 minute. Add chilli, shredded lime leaves, coconut cream and stock. Bring to a gentle simmer. Stir in fish sauce and sugar. Cook sweet potato in coconut broth for 8 minutes or until tender. Add rice noodles, broccoli and prawns and cook a further 3 minutes. Ladle into bowls and serve with chopped spring onion and lime wedges.
Grease a 4-quart casserole dish. For the ratatouille; heat 3 tablespoon olive oil in a large skillet over medium-high heat. Add in onion, chopped garlic, chili flakes and dried basil and oregano; cook stirring until the onion is softened (about 5 minutes). Reduce heat to medium then stir in eggplant, zucchini, bell pepper and chopped tomatoes; cook stirring for about 10-12 minutes. Mix in 3-4 tablespoons Parmesan cheese then season with salt and black pepper to taste; set aside. Cook the pasta until just al dente (do not overcook as the pasta will cook more in the oven) drain then place in a large bowl. Toss the cooked pasta with ricotta cheese, eggs, 2 tablespoons olive oil, 1/2 cup grated Parmesan cheese and 1/4 teaspoon black pepper if desired. TO ASSEMBLE; spoon HALF of the ziti mixture into prepare casserole dish, then top with all the ratatouille mixture. Spread the remaining half of the ziti mixture on top of the pasta. Top with 1 cup mozzarella cheese or cheddar cheese. Cover with foil and bake in a preheated 350 degrees F oven for 20 minutes. Uncover and bake another 10 minutes more.
In crock-pot combine tapioca (large round kind, no substitutes) and water and soak overnight. Add brown sugar and salt; cover and cook for 12 hours on low. Stir gently once in a while. Chill. Add walnuts and vanilla. Pour in a deep glass dish and cover with sweetened whipped cream. This is easy to do in crock-pot and takes no watching. Serves 8. Recipe may be doubled. Variation: Add the juice from 1 can crushed pineapple to the water to make 3 cups. Fold in the pineapple before cooling. Just before serving, you may wish to add fresh chopped peanuts.
Using a food processor, blender or immersion blender. puree chicken broth, pinto beans (with liquid), sliced carrots (with liquid), peas, tomato sauce, ham, and green chilies. Place puree in your soup pot and add diced tomatoes with liquid, chili, corn, garlic powder, onion powder, chili powder and black pepper. Taste soup first to see if you want salt, because country ham is salty. Also if you subbed regular smoked ham you might want some salt. Bring soup to a boil, then lower heat and simmer for 20-30 minutes to give the soup time to blend flavors. Add hot sauce if you like. Serve hot with crackers and you can freeze leftovers for probably a month or so.
Cut onions into 1/2-inch slices, and separate into rings. Set aside. Whisk together flour and next 4 ingredients until smooth. Pour oil to a depth of 2 inches into a Dutch oven; heat to 375°. Dip onion rings in batter, coating well. Fry, a few rings at a time, until golden. Drain on paper towels. Serve immediately.
Thinly slice the beef round, then cube into 1/4 inch cubes. Rinse and drain the black beans. Prepare the salsa fresca by blending the remaining ingredients in a food processor. Take 1/4 of the salsa fresca and mix it with the cubed meat. Take 1/4 of the salsa fresca and mix it with the black beans. Allow the meat and beans to marinate for 45 minutes. Cook the meat in a skillet over a high heat, until the meat is no longer pink and all the liquid has evaporated. Microwave the beans for 1 minute on high, or until hot. Serve with warm tortillas.
Soak wings in brine to remove impurities for about 30-60 minutes. Then rinse with cold water. Cut wings at joints with kitchen shears (save the tips and freeze them for stock). Combine flour, salt and pepper in large bowl or plate for dredging. Sprinkle lightly with McCormick's Cinnamon Sugar (resist the temptation to be liberal; that can make the skin gooey). Pat wings dry. Heat oil in electric skillet to 375 degrees. Dredge sugared wings into flour mixture. Remember to shake off excess flour. Put no more than 8-10 pieces into skillet at a time. Cook until golden brown and crispy. Drain cooked wings on newspaper or grocery bags. Don't use paper towels - this makes them soggy. I know it sounds like it takes forever, but this is just an estimated time. If you want to make more, just replenish your flour mixture, and you shouldn't need anymore oil. I know it's a lot of oil, but these wings MUST be deep-fried to enjoy the taste. Eat them with fries or salad. They go great with a nice pinot grigio too.
Preheat oven to 375°; butter a 10-inch diameter circle in the center of a baking sheet. In a big bowl, stir the flour, brown sugar, baking powder, baking soda, caraway seeds, and salt. Cut the butter into 1/2 inch cubes and distribute them over the flour mixture. Using a pastry blender, cut in the butter until it resembles coarse crumbs. In a small bowl, stir the buttermilk and egg together; add the buttermilk mixture to the flour mixture and stir to combine. The dough will be sticky; with lightly floured hands, knead in the nuts and raisins until evenly distributed. With lightly floured hands, pat the dough into a 9-inch diameter circle in the center of the prepared baking sheet. Brush the egg yolk mixture over the top and sides of the dough. With a serrated knife, cut into 8 wedges. Bake for 20-25 minutes, or until a pick comes out clean.