HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice sausage into 3/4 inch slices. Cut onions and peppers in to thin strips (julienne slices). Mince 3 to 4 cloves of garlic or measure out 1 Tbsp of pre-minced garlic. Chop basil into small strips (about 1 inch in length). Prepare pasta based on packaged instructions. Fry sausage in oil over medium-high heat until all pieces have turned brown. Add peppers and onions, season with salt and pepper to taste, and fry with sausage for 2 minutes. Add garlic and fry for 1 more minute. Dust the mixture with 2 Tbsp of flour (this step is optional, and will create a thicker sauce) and stir for about 1 1/2 to 2 minutes. Add chicken broth and stir mixture for about 30 seconds. Turn heat down to medium-low and add cream. Stir to combine. Slowly bring cream to a boil and let simmer for 5 minutes over medium-low heat, stirring occasionally. Add Parmesan cheese and stir until cheese is melted into mixture. Garnish with fresh basil and serve over pasta.
Preheat oven to 375°F. In a medium mixing bowl, mix together the mayonnaise, bell peppers, shallots, parsley, tarragon, salt and white pepper. Gently fold the crabmeat into the mayonnaise mixture, being careful not to break up the lumps, then carefully fold in the caviar until just mixed. Divide the crabmeat among 4 shallow ramekins. Sprinkle 1 tablespoon each breadcrumbs and cheese on top of each and bake until warmed through and browned on top, about 12-15 minutes. Saute the pea shoots in oil for 1-2 minutes,season with salt, remove. Serve alongside the crab.
Combine water, sugar, and bring to boil. Boil for 3 minutes. Remove from heat. Stir in Orange Juice and Lemonade concentrates. In blender, combine bananas and half of pineapple juice. Blend. Stir into sugar mixture. Stir in remaining pineapple juice and lemon juice. Pour into 13x9 pan, cover, and freeze at least 6 hours (Up to 2 months). Let stand at room temperature 30 minutes before serving. Use equal amounts slush and carbonated beverage in each cup (or mix together with entire bottle in punch bowl).
In a bowl, take the first seven ingredients. Knead well using your palms. Ensure that your palms are wet before you begin kneading, so as to facilitate better kneading! Knead and make koftas (small round balls). Flatten them. Put 1 apricot piece and 1 almond piece in each kofta. Roll koftas in cornflour. Deep fry till golden brown. Drain and keep aside. Now start preparing the gravy. Heat oil in a pan. Add the cinnamon, cloves, cardamom and the ginger-garlic paste. Saute for a minute or two until the raw smell of ginger and garlic is gone. Add the masala powders and saute again. Add some water, the onion-almond paste and some more water. Add the yogurt, but please keep the following tip in mind. Tip: Remove from heat while adding the yogurt. Add 1 tsp salt and stir. Strain the gravy. Add the koftas that you have made earlier and stir to coat in the gravy. Cook on low heat for 5 minutes. Add cream and stir. Garnish with cilantro, khoya, almonds and ginger and serve hot on a bed of rice!
Rinse and drain chickpeas; pat very dry with paper towels, discarding any loose skins. On large rimmed baking sheet, toss with olive oil, salt and pepper. . On a large rimmed baking sheet, toss cauliflower with olive oil and 1/4 teaspoon salt; roast in 425 degree F oven for 30 minutes along with Chickpea "Nuts.". Toss roasted chickpeas in brown sugar, cumin, paprika, garlic powder, and chili powder. Mash avocados with lemon juice and pinch salt; spread all over flatbreads. Top with roasted cauliflower, chickpeas and pepitas. Serve with drizzle of hot sauce.
Dissolve yeast in warm water, add buttermilk, sugar, and baking powder to yeast mixture. Combine flour and Crisco until crumbly. Mix yeast mixture and flour mixture together, place bowl in refrigerator for 12 hours. Roll out about 1/2" thick and cut out. Bake at 425 degrees F. until brown. Dough will keep for 1 week in refrigerator.
Boil water in large dutch oven and cook potatoes 15 minutes, until tender. Melt butter in a med saucepan over med heat. Stir in flour until smooth. Add onions and cook 3-5 minutes until translucent. Gradually add milk, stirring constantly until mixture thickens and bubbles. Add cheese, salt and pepper. Stir until cheese melts. Add cream of mushroom soup and combine. Pour over potatoe mixture and stir gently to mix. Add ham and gently stir Bake in a 350 degree oven for 35 to 40 minutes or until bubbly.
Combine avocado, cilantro, green onion, and serrano chiles in processor. Puree until smooth. Add 1/4 cup water and 2 1/2 tablespoons lime juice and process to blend. Add more water by tablespoonfuls as needed and blend until thick but pourable sauce forms. Transfer to small bowl; season to taste with coarse salt and pepper and more lime juice, if desired. DO AHEAD Can be made 2 hours ahead. Cover and chill.
Preheat oven to 350°F Grease a 13-by-9-inch baking pan. In a microwave-safe bowl, combine oatmeal and apple juice. Cover and heat on high 2 minutes. Let stand 10 minutes. Combine flour, wheat germ, 1/2 cup coconut, baking powder, baking soda and salt. In a separate bowl, combine brown sugar, applesauce, carrots and eggs. Fold into flour mixture. Add oatmeal mixture and stir until just blended. Spoon into baking dish. Sprinkle with remaining 1/4 cup coconut. Bake 50 to 60 minutes, until a toothpick inserted in center comes out clean. Cool and cut into bars.
Preheat oven to 350. Prepare pie crust in pie pan and have ready. In 3-qt. saucepan, cook maple syrup, sugar and butter over medium heat until mixture boils. Reduce heat to medium-low and cook 5 minutes longer, stirring. In large bowl whisk eggs until slightly beaten. Slowly whisk the hot syrup mixture into the eggs. Do not try to add the eggs to the hot syrup. Stir in vanilla. Place unbaked crust on cookie sheet. Place pecans in crust. Pour syrup mixture over pecans. Bake 45 to 50 minutes or until filling is just set. Cool pie on wire rack atleast 1 hour. To serve, whip cream with confectioners' sugar and bourbon. Dollop onto individual pie servings.
If thighs are attached, cut away from the legs with sharp knife. Rub turkey pieces with the half lemon. Mix 1 teaspoon of the salt with the pepper, garlic powder, and thyme; rub over surface of turkey pieces. In a heavy skillet, melt butter over medium-low heat. Saute onion in hot butter until tender, about 5 minutes. Stir in the carrot pieces, celery, potato, and remaining 1/4 teaspoon of salt, coating with the butter and onion mixture. Spread the vegetables evenly in a greased or sprayed 13x9x2-inch baking pan. Top with turkey pieces in a single layer. Heat wine in a saucepan just to the boiling point; pour over turkey. Bake, uncovered, at 400° for 1 1/2 hours, or until turkey pieces are tender and juices run clear when pierced with a fork. If turkey is becoming too browned, cover with foil. Serves 4.
Shred carrots very thinly using a speed peeler. Brown lamb in a hot non-stick skillet until quite crispy. Drain off most of the fat. Add garam masala and salt and toss well. Combine shallots, lemon juice, ginger, salt in a large bowl. Toast cumin seeds in a hot, dry skillet. Grind with a mortar and pestle or spice grinder. Add to dressing. Add olive oil and pour dressing over carrots. Add coriander and mint and toss well. Serve on top of hot lamb and sprinkle with sesame seeds.
Preheat oven to 350°. Mix flour, salt and baking powder together and set aside. Mix softened butter, syrup, maple extract and sugars until creamy. Gradually add the flour mixture to the butter mixture. The cookie dough will be crumbly. Dump dough onto the counter and knead until you can form it into a log. Wrap the cookie log in Saran Wrap and refrigerate until well chilled (about 2 hours), or you can freeze the dough for 3-4 weeks. When dough is chilled, cut dough into 1/4 inch slices and place on a ungreased cookie sheet about 2 inches apart and bake for 8-10 minutes depending on your oven. The edges of the cookies should be a golden brown when done. Let cookies cool and serve with a large glass of milk or a nice hot cup of coffee. Icing Option- 1/2 cup powdered sugar and 1 tablespoon pure maple syrup; mix and drizzle over cooled cookies.
Combine the ingredients and mix until well blended and smooth. Let stand at room temperature for 1 hour. For best results, refridgerate at least 10 hours before using. Use as needed.
Drain and crumble tofu, sprinkle with bouillon granules and set aside. Put frozen spinach in a covered microwavable container and cook for 4 minutes. Heat oil in large skillet on medium and saute the onion and garlic for 3-4 minutes. Reduce heat slightly and stir in the spinach, tofu, lemon juice, and pepper. Cook for another 3-4 minutes. Remove from heat and stir in the bread crumbs. Bake in a foil covered dish at 350 for 25 minutes, or 35 minutes in a tomato, pepper or onion.
Combine syrup, sugar, and water in a saucepan over medium high heat. Bring to a boil; boil for 1 minute. Remove from heat and stir in pecans and vanilla. Pour into hot jars, leaving 1/4 inch head space. Adjust caps and process in 10 minute boiling water bath.
Preheat oven to 400°F. Grease 12 (3-1/2-inch) large muffin cups; set aside. Combine flour, sugar, cocoa, baking powder, baking soda and salt in large bowl. Combine sour cream, butter, milk and eggs in small bowl until blended. Stir into flour mixture just until moistened. Fold in mint chips. Spoons into prepared muffin cups, filling half full. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan 5 minutes. Remove from pan. Cool on wire rack 10 minutes. Serve warm or cool completely.
Put all the ingredients into the crock pot, mix. Turn to low. Cook for 4- 6 hours.
Cook noodles according to pkg. until barely tender. In a very large bowl, combine the remainding ingredients with the noodles, making sure the noodles are separated and coated with liquid. Pour into a greased crockpot. Cover and cook on Low for 6-10 hours or HIGH 3-4 hours. DO NOT LIFT LID DURING COOKING! It will brown on the sides,if cooked on low and that is the way I recommend it be done.
Preheat oven to 400°F and spray a 9x13-inch baking pan with cooking spray. Combine all ingredients except smoked sausage in a large zipper type plastic bag,mixing well. Place ingredients from bag into prepared pan,bake uncovered for 30 minutes. Add sausage to vegetables mixing well (if desired at this point feel free to add more seasonings). Bake for 20 minutes or until potatoes are tender and golden browned.
CRUST:. Blend flour, sugar, and salt in processor 5 seconds. Add butter; using on/off turns, cut in until very coarse meal forms. Add 3 tablespoons ice water; blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic wrap and chill 1 hour. (DO AHEAD Dough can be made 1 day ahead. Keep chilled. Soften briefly at room temperature before rolling.). Preheat oven to 375°F Roll out dough on lightly floured surface to 12- to 13-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Cut off all but 1/2 inch of overhang and fold in, pressing sides of dough to come 1/4 to 1/3 inch higher than pan sides. Freeze crust until firm, about 10 minutes. Line crust with foil and dried beans or pie weights. Bake until sides are set, about 25 minutes. Remove foil and beans. Continue to bake until crust is pale golden, piercing with fork if crust bubbles, 12 to 15 minutes longer. Cool 30 minutes. Reduce oven temperature to 350°F. FILLING:. Scatter breadcrumbs on small rimmed baking sheet. Bake until dry and crisp, about 10 minutes. Set aside. Combine golden syrup, eggs, whipping cream, lemon peel, molasses, and salt in large bowl; whisk to blend. Stir in apples and breadcrumbs. Pour filling into crust. Bake tart until filling is set in center and cracks appear at edges, about 55 minutes. Cool in pan on rack. CALVADOS CREME FRAICHE:. Stir creme fraiche, sugar, and Calvados in small bowl to blend well. Cover mixture and refrigerate until ready to use, up to 3 hours. Gently push up tart pan bottom to release tart. Serve tart slightly warm or at room temperature with a dollop of Calvados creme fraiche.
Cook pasta according to package directions. Drain and transfer to a large bowl. Add asparagus, corn, sun-dried tomatoes and parsley and toss to combine. Add dressing and toss to coat.
In large pot, bring chicken, broth, soup, pepper and poultry seasoning to a boil. Then reduce heat and simmer 15 minutes. In the meantime, lightly flour a piece of waxed paper and a rolling pin (or a round drinking glass works). Also lay out a clean piece of waxed paper to put on after rolling. Take two biscuits and roll out in circle to 1/8 inch thickness. Lay them on the other piece of waxed paper. Repeat with all biscuits. Then take a knife and slice the circles into one inch strips. Bring pot back to a low boil. Pick up each strip and pull into 1 1/2 to 2 inch pieces and drop into broth on low boil. Stir gently to prevent them sticking together. Simmer for ten minutes.
Preheat the oven to 375°F. Line a large (or two smaller) cookie sheet completely with foil. Cover the bottom of the sheet with baking parchment - on top of the foil. This is very important since the mixture becomes sticky during baking. Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces. In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat and pour over the matzoh, covering completely. Place the baking sheet in the oven and immediately reduce the heat to 350°. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°, and replace the pan). Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. While still warm, break into squares or odd shapes. Chill, still in the pan, in the freezer until set.
In a small bowl combine flour, ginger, baking powder, cloves, cinnamon and nutmeg. Set aside. In small saucepan heat over low heat (melt) margarine, sugars and molasses. Pour in large bowl; cool for 10 minutes. Alternately stir in flour mixture and 1/4 cup water until well blended. Cover; chill an hour. Preheat oven to 350 degrees. Roll out dough 1/8-inch thick, using 6-inch long cookie cutter. Bake on sheet, sprayed with nonstick vegetable spray. Decorate with raisins. Bake 5 to 7 minutes.
Melt the butter in a large skillet. Add the onions and saute until transparent. Add the cabbage and saute 5 minutes or until tender, but still crisp. Stir in the caraway seeds, salt and pepper. Meanwhile, cook the noodles in salted water as directed on the package. Drain well. Stir the noodles into the cabbage and add the sour cream. Cook 5 minutes longer, stirring frequently.
In a large pot combine tomato sauce, tomato puree, tomato paste, water, sugar, oregano, 2 tspn salt, 1 tspn pepper, garlic cloves and bring to a simmer on low heat. Combine ground beef, bread, eggs, Romano cheese, 1 1/2 tspn salt, garlic powder and 1/4 tspn pepper. Mix ingredients and form into meatballs 2-3" in diameter. In a large skillet use enough of the veg oil to have approx 1/8" covering bottom Heat on medium. When oil is hot enough, brown meatballs on all sides and add to pot with sauce. Brown pork neck or ribs in same pan and add to sauce. Add at least 1/2 of remaining oil in skillet to pot. Don't forget to add all of those small cooked bits from skillet bottom. (Great Flavor!!!) Any excess oil or fat can be spooned off of sauce after cooking. Cook uncovered (simmer) for 1 1/2 hrs.
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain. Spread half of the diced muffins in pan; top with half of the sausage, half of the onions and half of the cranberries. Repeat layers with remaining muffins, sausage, onions and cranberries. In large bowl, beat eggs, milk, sour cream, salt and pepper with wire whisk until well blended; pour over mixture in pan. Sprinkle cheese over top. Spray sheet of foil with cooking spray; place sprayed side down over pan. Cover; refrigerate at least 4 hours but no longer than 24 hours. Heat oven to 325°F Bake covered 30 minutes. Uncover; bake 30 to 40 minutes longer or until top is golden brown and knife inserted in center comes out clean. Cut into squares.
Mix sugar, salt and corn syrup in microwave safe bowl. Microwave for 3 minutes -15 seconds; Stir. Microwave 2 minutes. Mix in vanilla, butter and cashews. Microwave 1 minute; Stir in baking soda. Quickly turn out on onto a greased pan (or Silpat), using a silicone or greased spatula. Spread to 1 nut depth with off-set spatula. Cool and break into bite-sized pieces.
If using green beans, snip ends from beans and wash thoroughly; leave whole or cut in half if long. In a large pan bring the 2 quarts water to boil; add the vegetable of your choice and 1 tablespoon of the salt. Let water return to a boil and cook veggies, uncovered until veggies are fork tender but still brightly colored (about 3 minutes for cauliflower, 5 minutes for beans or 7 minutes for carrots). Drain immediately and cool. Pack veggies into a refrigerator container, and add mustard seed, dill weed, chiles, dill seed and garlic. Bring to a boil the 2 cups water, wine or vinegar, sugar and remaining 2 tablespoons salt; pour over veggies. Cool, cover and chill overnight or as long as 2 weeks.
Heat oven to 400 degrees. Generously grease 9-inch pie plate. In medium saucepan, bring water and margarine to a boil. Add pancake mix, stirring vigorously until mixture leaves sides of pan and forms a ball. Remove from heat; add eggs one at a time, beating well after each addition. Spread evenly onto bottom and sides of prepared pie plate. Bake 15 minutes; reduce oven temperature to 300 degrees and bake an additional 10 minutes or until golden brown. Combine strawberries and syrup; spoon into hot pancake puff. Top with yogurt and nuts. To serve, cut into wedges.
Mix and set aside the flour, baking powder, salt and sugar packets in large bowl. Place bran flakes in milk and set aside 2 minutes. Add egg and oil and beat well. Add flour mixture and stir only until combined. Add nuts and raisins or dates. Pour into 12 greased muffin tins. Bake at 400 degrees for 20 minutes.
In a bowl, beat egg and milk. Stir in bread cubes, onion, green pepper, salt and pepper. Add beef and mix well. Shape into a round loaf. Place in a 5 qt Crock Pot. Spread ketchup on top of loaf. Arrange carrots around loaf. Peel a strip around each potato and place potatoes over carrots. Cover and cook on high for one hour. Reduce to LOW. Cover and cook for 7-8 hours or until meat is no longer pink, and vegetables are tender.
Cake: Preheat oven to 350°. Using an electric mixer, cream the sugar and shortening until light and fluffy. Sift or mix the flour, baking powder and salt. While beating, add the dry mixture to the creamed mixture, alternating with the milk. Then beat for 2- 2 1/2 minutes at medium speed. Add the egg whites and almond extract. Beat another 1 1/2 minutes. Add the coconut and stir well. Put into 2 greased and floured 9" cake pans. Bake about 30 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing layers from pans. Spread apricot filling on completely cooled bottom layer. Place second layer over filling. Cover top and sides of both layers with frosting. Filling: Drain apricots, reserving 2 Tbsp of juice. Remove any pit fragments or pieces of stems from the apricots. Puree in blender until smooth. Place in saucepan. Add reserved juice to cornstarch and mix well. Stir into apricots. Add the sugar. Cook stirring over medium heat until thickened. Frosting: Cream the butter or margarine and cream cheese together. Add powdered sugar and vanilla extract. If frosting is too stiff to spread, add milk a half teaspoon at a time. After cake is frosted, lightly press more coconut onto the top and sides, if desired.
Place the chicken in a large zip-top heavy-duty plastic bag. Combine the oil and next 6 ingredients in a bowl. Pour the marinade mixture over the chicken. Seal the bag tightly. Marinate the chicken for 1 hour in the refrigerator, turning occasionally. (I put my bag in a bowl just in case one of the bones pierces the bag). Combine flour, paprika, 1 tsp salt, and 1/4 tsp pepper; stir well. Remove chicken from the marinade; discard marinade. Dredge the chicken in the flour mixture, and place in a lightly greased 13x9x2 inch baking dish. Brush the melted butter over the chicken. Bake, uncovered, at 400 degrees for 30 minutes. Turn the chicken over, and baste with the pan drippings. Bake an additional 30 minutes.
Spray a 6 quart slow cooker with cooking spray or use a slow cooker liner (reynolds makes these) Layer 1/2 of the potatoes on the bottom of slow cooker, half of the sausage, 1/2 the mozzarella and Parmesan cheese, 1/2 the sun dried tomatoes and green onion. Repeat with the remaining half of the same ingredients. Beat eggs, milk, salt and pepper and cayenne in large bowl with a wire whisk until well blended. Pour evenly over potato-sausage mixture.Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.
Salt and pepper fish. Dust fillets with 1/3 cup of flour. Mix egg with buttermilk in one bowl. Mix flour, corn meal, baking soda and baking powder, Old Bay in another bowl. Dip all floured fish into egg then flour mixture. Heat oil medium-high in large pan. Fry, turning after 2 minutes on each side. Salt as soon as you take out of pan. Should be done in three batches.
Mash the bananas with orange juice. Mix the flour, sugar, salt and spices in a bowl. Add the banana juice mixture with the egg and oil. Combine together. Pourt the mixture into a lightly oiled 900g loaf tin. Bake at 170 C for about 1 hour. Check the cake is cooked by inserting a skewer or knife into the centre. It should come out clean.
Adjust oven rack to middle position and heat oven to 350 degrees. Line 3 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt in medium bowl. In standing mixer fitted with paddle attachment, beat butter and sugars at medium-low speed until just combined, about 20 seconds. Increase speed to medium and continue to beat until light and fluffy, about 1 minute longer. Scrape down bowl with rubber spatula. Add egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds. Scrape down bowl again. With mixer running at low speed, add flour mixture and mix until just incorporated and smooth, 10 seconds. With mixer still running on low, gradually add oats and mix until well incorporated, 20 seconds. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed. Divide dough into 24 equal portions, each about 2 tablespoons (or use #30 cookie scoop), then roll between palms into balls. Place cookies on prepared baking sheets, spacing them about 2 1/2 inches apart, 8 dough balls per sheet (see note above). Using fingertips, gently press each dough ball to 3/4-inch thickness. Lightly sprinkle sea salt evenly over flattened dough balls before baking. Bake 1 sheet at a time until cookies are deep golden brown, edges are crisp, and centers yield to slight pressure when pressed, 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack; cool cookies completely on sheet.