HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak the rice in warm water for at least 1/2 an hour. Drain rice and mix together with ground meat, spices and olive oil. Cut the tops off of the cousa and eggplant. Discard. Core cousa and eggplant scraping out the insides so 1/4 inch is left all around. (Insides of cousa can be saved for making cousa mutabbal. See end of recipe). Carefully cut tops of off green peppers so they can be replaced after stuffing. Clean insides of green peppers. Stuff vegetables with rice mixture leaving some room for the rice to expand when cooked. Fill large pot with vegetables. Cut tomatoes to fill blender. Add 2/3 blender with water. Add tomato paste and salt. Mix in blender until smooth. Pour tomato sauce over vegetables. Add more water if necessary to cover vegatables. Cook, uncovered, at a simmer for one and a half hours or until vegetables are soft and rice is done. As long as the sauce is there, you can cook slowly for a longer period for a tastier dish. Occasionally cover with additional water to keep sauce from drying out. Add crushed garlic and mint to pot for a few minutes. Serve stuffed vegetables on a tray. Put sauce in a serving bowl to be added if desired. Note: Do not put a lid on the vegetables until they are completely cool or they may burst open. Cousa Mutabbal, a salad served like hummus, can be made by simmering the contents of the cousa in a small saucepan until cooked. Add a little tahini, yogurt, salt and pepper. Serve with olive oil and crushed dried mint on top. Eat with pita bread. Fettat Cousa, a dish served in a 9x13 pan, can be served alongside as well, by tearing up small pieces of bread, generally pita, covered by the tomato sauce from the cousa mashi. Then cover with a sauce of yogurt, garlic, and salt. Top with pinenuts fried in olive oil (along with the oil).
Mix the marinade ingredients in a bowl and add the pork, stirring to coat the meat. Refrigerate covered overnight, stirring occasionally. Remove the pork from the marinade, reserve the marinade. Heat the oil in a large pot over high heat and brown the pork in batches. Transfer the pork to a plate and add the reserved marinade to the pot, stirring to dissolve the brown bits in the bottom of the pot. Cook until the marinade is reduced by half and add the pork and remaining ingredients. Bring to a boil, reduce the heat, and simmer covered until the meat is tender, about 1 hour. Serve garnished with cilantro and lime wedges.
Place onion slices in crock pot. Stuff bird cavity with whole garlic cloves. Rub seasonings (to taste) on outside of bird. Place bird on onion bed. Add 1-2 inches of water to crock pot with boullion cube. Cook 5-6 hrs on low. Bird is done when drumstick pulls out easily (make sure juices are clear).
In a bowl, beat eggs, sugar, oil, and pumpkin. Combine flour, cinnamon, baking powder, baking soda, and salt and then gradually add to pumpkin mixture. Lightly coat jelly roll pan with cooking spray and pour mixture inches. Bake at 350 for 25 to 30 minutes. Cool completely before frosting. For the frosting, beat together cream cheese, butter, and vanilla until smooth. Frost when bars are cool.
Heat oil in a saucepan over medium-high heat. Add onion. Cook for 3 minutes or until soft. Add mince. Cook for 4 minutes, stirring with a wooden spoon, or until browned. Mix cornflour and 1 tablespoon of stock to form a paste. Add remaining stock, sauces and Vegemite to mince. Bring to the boil. Reduce heat to medium-low. Simmer for 8 minutes or until thick. Cool. Preheat oven to 220°C Place a baking tray into oven. Grease 4 x 8cm base measurement pie pans. Cut 4 x 15cm circles from shortcrust pastry. Use to line bases and sides of pans. Fill with mince. Brush rims with water. Cut 4 x 15cm circles from puff pastry. Place over meat. Press to seal. Trim. Brush with egg. Season. Place pies onto hot tray. Bake for 20 to 25 minutes or until golden.
If you want to serve this dish hot, preheat oven to 350 degrees. In a large bowl, combine cream cheese, sour cream, mayo, and 3 tablespoons of the parm-style topping. Add the salt and cayenne pepper, and then stir until smooth. In a pan sprayed with nonstick spray, cook the shallots and garlic over medium heat until soft (1 - 2 minutes). Set aside. To the large bowl, add spinach, artichoke hearts, water chestnuts and garlic/shallot mixture. Stir well. If serving dip cold, top with the remaining tablespoons of parm-style topping. If you want to serve the dip hot, transfer to a casserole dish, top with the remaining parm, and then bake for 30 minutes (or until bubbly).
Wash leeks well in a bowl of cold water, then lift out and drain well. Cook onions, leeks, fennel, and garlic in butter in a heavy pot over moderate heat, covered, stirring occasionally, until softened, about 15 minutes. Add wine and boil, uncovered, until evaporated, about 1 minute. Add stock, water, salt, pepper, and nutmeg and simmer, uncovered, until vegetables are tender, about 10 minutes. Stir in half and half and simmer, stirring occasionally, until slightly thickened and liquid is reduced to about 3 cups, about 15 minutes. Puree soup in batches in a blender until smooth (use caution when blending hot liquids), then transfer to a soup tureen.
Split casing on sausages, remove meat and discard casing. Brown sausage, garlic and onion in Dutch oven, over medium heat until sausage done. Stir frequently to break sausage apart; drain. Stir in tomatoes, broth, water, pasta, green pepper and parsley. Cover and heat to boiling; reduce heat and simmer 5 minutes. Stir in zucchini; simmer an additional 5 minutes or until pasta and zucchini are tender. Pour into soup bowls; garnish with fresh grated Parmesan cheese.
Cook potatoes in boiling water for 10 minutes or until almost tender. Drain. Melt the sugar in a skillet over low heat. Add butter and orange juice to pan, stirring the mixture as the butter melts. Add potatoes to skillet, turning them until they are coated completely. Cook until tender. Sprinkle the parsley or cilantro over potatoes and season with salt and pepper.
In a large bowl mix all ingredients except the macaroni till well combined. Then toss in the macaroni. Chill for a couple hours to overnight. Season with salt if desired. Toss before serving.
Cook noodles in salted water until tender; drain. Put butter in bottom of baking dish. Mix noodles with the preserves, marmalade, juice, eggs, sour cream, and raisins. Pour into buttered pan and bake at 375 degrees F. for about 1 hour, until well browned. Sprinkle with cinnamon and sugar when taken from the oven.
Soak bran flakes in milk for 5 minutes in large bowl. Add eggs and oil, combine well. Sift all dry ingredients into the bowl and mix well. Stir in apples, apricots and raisins. Divide batter in 18 well greased 1/3 cup muffin tins. Bake at 375 F for 18 - 20 minutes or till tester comes out clean. Turn out onto wire racks.
Melt the semisweet chocolate over low heat in a 2-quart saucepan, stirring constantly. Remove both saucepans from the heat. Stir in the almonds. On a large cookie sheet, spread semisweet chocolate mixture to about 1/4-inch thickness. Refrigerate at least 1 hour or until firm. Break the bark into pieces. Store in the fridge for up to 1 month.
In a 9" x 13" ungreased rectangular cake pan, stir together the flour, brown sugar, cinnamon, baking soda and salt. Add the applesauce, milk, melted butter and lemon juice all at once. Beat with a fork until well combined. Stir in the raisins. Spread the batter evenly in the pan. Bake in a preheated 350 degree F oven 45 to 50 minutes or until a wooden pick inserted in the centre comes out clean. Cool. Dust with icing sugar, if desired, and cut into squares.
Mix all ingredients except cilantro in a 3 1/2 qt or larger slow cooker. Cover and cook on high 5-6 hours or on low 8-9 hours. Stir in cilantro, serve with lime and sour cream and shredded cheese. Variation: Don't have enough salsa verde? Use less, but add about 1 cup of chicken broth (or cup of water and bouillon cube) Also, I used mild Hatch chiles and mild salsa - use whatever heat you can stand! Another thought - make on the stove if no time for crockpot. Bring to boil, simmer covered for about 45 minutes.
Heat the butter and oil together in a 12-inch skillet over moderate heat. Meanwhile, quickly mix the zucchini with the flour, eggs, salt and pepper to form a batter. Drop Tablespoonful of batter into hot butter and oil to form 6 patties 2 to 2 1/2 inches in diameter. Flatten each patty slightly with the back of a spoon. Reserve the remaining batter. Cook the patties for about 4 minutes on each side, or until they are golden brown and crusty. Remove them to a platter covered with paper toweling and set in a keep-warm (250 F) oven. Use the remaining batter cook 6 more patties in the same manner, adding 1 more Tablespoon of oil to the skillet, if needed.
Mix sauce in a separate bowl. Arrange wings in baking pan so they are only 1 layer high. Pour Sauce over wings. Bake 400 degrees until brown and gummy. (Usually 1 to 1.5 hours). Spoon Sauce over wings after about 45 minutes (The longer you leave them in the oven, the gummier & stickier they are. I cook until the sauce no longer looks like juice).
Heat tortillas according to package directions; keep warm. Heat olive oil in a large skillet. Add carrot, onion, and garlic; cook over low heat, stirring constantly, 2 minutes. Stir in tomato sauce and next 7 ingredients; cover and simmer 5 minutes. Spoon about 1/2 cup vegetable mixture evenly down center of each tortilla; sprinkle evenly with 1/4 cup Cheddar cheese. Fold burrito style. Serve immediately with salsa and guacamole.
Heat the picante sauce and honey mustard in a 2-quart saucepan over medium-high heat to a boil. Add the pork and cook until hot, stirring occasionally. Divide the pork mixture among the buns. Top each with 1 slice cheese and 1/4 cup spinach.
Combine first 7 ingredients in a large bowl; set aside. Combine eggs, egg white and creme de menthe, stirring well with a wire whisk. Slowly add egg mixture to flour mixture, stirring by hand until dry ingredients are moistened. Mixture will be very stiff. Sprinkle 1 tablespoon flour evenly over work surface. Turn dough out onto floured surface and knead lightly about 7 or 8 times. Divide dough in half; shape each half into an 8-inch log. Place logs, 4 inches apart, on a baking sheet coated with cooking spray. Bake at 325° for 40 minutes; remove from oven and let cool for 15 minutes. Carefully cut each log diagonally into 15 (12/-inch) slices and place, cut sides down, on baking sheet. Reduce oven temperature to 300° and bake for 18 minutes.
Mix all ingredients together until well blended. Bake for 15-20 mins on medium heat. Serve with jam.
Place stuffing mix in a bowl. Lightly salt and pepper chops. Dust with flour, dip chops in egg and coat with stuffing mix (really press the stuffing mix into the pork chop) Place chops in a baking dish with about 3 or 4 tablespoons of melted butter or olive oil (both work well!). Bake at 425°F for about 40 minutes, turning once. Voila!
Cook broccoli and drain water. Add Velvetta and cook until melted. In a seperate pan melt butter, then remove from heat. Add crumbled Ritz crackers to the butter and stir until mixed well.(You can crumble the crackers by hand or by putting them in a storage bag and crush with a rolling pin). Spray a 1 3/4 quart cassarole dish with cooking spray. Spoon in half the crackers into the dish. Pour broccoli and cheese mixture in and cover with the rest of the crackers. Bake for 15-20 minutes uncovered at 350 degrees or until top browns.
Rinse the meat with cool water and pat it dry with paper towels. Sprinkle both sides with some of the pepper. Coat a large nonstick skillet with nonstick cooking spray and preheat over medium-high heat. Place the meat in the skillet and cook for 2 to 3 minutes on each side, until nicely browned. Place the mushrooms, onions, and bell peppers in a 3-quart slow cooker and top with the roast. Pour the tomatoes over the meat. Top with Italian seasoning. Cover and cook on high for 5 hours or on low for 10 hours, until the meat is very tender. Remove the roast to a serving platter and cover loosely with aluminum foil to keep warm. Add the tomato paste to the remaining slow cooker mixture and stir to mix well. Slice the roast across the grain and serve hot accompanied by the sauce. Serve with pasta if desired. Nutritional Information Per Serving (1/8 of recipe): Calories: 221, Carbohydrate: 12 g, Cholesterol: 80 mg, Fat: 5.7 g, Saturated Fat: 1.7 g, Fiber: 2 g, Protein: 29 g, Sodium: 440 mg, Calcium: 36 mg. Diabetic Exchanges: 3 Lean Meat, 2 Vegetable.
Add ingredients to the bread machine in the order recommended and put on the dough cycle. Bake at 350 for about 30 to 40 minutes.
In medium bowl, mix cream cheese, fruit cocktail and instant pudding. Add 1/4 cup almonds, if desired. Mix very well. Shape into one large ball or two smaller bolls and roll in remaining almonds. Chill to set. Serve with crackers.
In a medium saucepan, combine sugar with one cup water. Bring to a boil over medium heat and cook five minutes. Add cranberries. Return to a boil. Cook stirring once or twice just til their skins pop. (about 5 mins). Stir in ginger, vermouth, soya sauce and cayenne. Remove from heat. Allow to cool. Serve at room temperature.
Preheat oven to 350°F. In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, cheddar cheese, salt-n-pep. Place mix in a 3 quart casserole dish. In a med. saucepan over med. heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mix over the top of the casserole. Back covered in preheated oven for 40 minutes.
In a blender, combine the basil, vinegar, and Parmesan cheese until the basil is pureed. With the motor running, pour the oil through the opening and blend until smooth. Season with salt and pepper to taste, pour into a small bowl, and set aside. Whisk before using.
Peel eggs and mash really well with a fork (more or less mince them). Peel, pit, and cube the ripe avocado, then place in bowl. Add the fresh lemon juice (helps keep the avocado from discoloring) and mash really well with a fork. Mix the egg mixture together with the avocado mixture and stir well. Drain water from tuna and mix with onions, avocado/egg mixture, dill relish, salt, hot sauce, and mayonnaise. Serve over lettuce.
Place Hawaiian punch and soda in punch bowl. Scoop sherbet on top, and pop in ice cubes. Serve immediately.
To a shotglass, begin with the Grand Marnier and fill the glass 1/3 full. Take the Bailey's, and slowly pour down the inside of the glass. It will flow under the Grand Marnier. Next, Do the same with the Kaluha as you did for the Bailey's. It will flow under the Baileys. This will create a beautifully layered shot that you drink straight down. It's easiest to pour down the inside of the glass if you have pour spouts inserted in the bottles. Practice makes perfect, but drink too many of them and your aim will be off. LOL!
In a small saucepan over medium-high heat, heat oil. Add shallots and cook 1-2 min until soft. Stir in vinegar and rosemary and cook 10 minutes or until reduced to approx 1/2 cup.
melt in microwave or in double boiler baking chocolate and shortening. Beat in sugar in eggs. Mix together sifted flour, baking powder salt and then mix with wet ingredients. stir in nuts. bake in a 8x8x2" well greased pan at 350 degrees for 20 to 35 minutes until top is dry and only slightly wet crumbs come out on test knife. Amout: 16 2" squares.
Preheat oven to 425. Sprinkle the inside of the chicken with 1/2 teaspoon salt, and then smear in 1 tablespoon of the butter. Truss and dry the chicken, and rub the skin with the other half of the butter. Baste: Melt butter in a small saucepan with cooking oil. Leave on stovetop with a basting brush for later use. Back to the chicken: Place the chicken, breast side up, in a shallow small roasting pan. Scatter the veggies around it, and set it on the rack in the preheated oven. Allow the chicken to brown slightly for 15 minutes, turning on the left side after 5 minutes, then onto the right side for the last 5 minutes. Baste with butter quickly after each turn so that the oven does not lose a lot of heat. Reduce heat to 350. Leave chicken on its side, baste every 8 to 10 minutes, using the butter in the bottom of the roasting pan once you have used up all of the baste in your bowl. Watch and adjust oven heat so that the chicken is noisy, but fat is not burning. Halfway through estimated roasting time (which is 70-80 minutes; so after about 35 minutes), salt the chicken and turn it onto its other side. Continue to baste regularly. 15 minutes before end of estimated roasting time, salt again and flip chicken breast side up. Continue to baste regularly. Chicken will be done when drumstick moves easily in socket and juices run a clear yellow. Let sit on a platter 5 to 10 minutes before carving. Remove all but 2 tablespoons of fat from the roasting pan. Stir in shallot or onion and cook slowly for 1 minute. Add stock and boil rapidly over high heat, scraping up bits that are stuck in the pan witha wooden spoon. reduce to about 1/2 cup. Season with salt and pepper. Off heat just before serving, swirl in the last 1 to 2 tablespoons butter by bits until it is absorbed. Pour a spoon of the sauce onto the chicken, then pour the rest into a gravy boat and serve with the chicken.
Take one round sour dough loaf and cut out the center. Cut what you have cut out into cubes and bake them in the oven for about 5 minutes, until they get toasted on the outside. Put them aside and take a slab of brie and put it inside the bread bowl. Cover it with brown sugar and crushed walnuts and bake it for about 20 minutes at 350~. Arrange cubed bread around it and serve.
Season chicken all over with 1/2 teaspoon salt. Cover with plastic wrap and refrigerate for 30 minutes. Adjust oven rack to middle position and heat oven to 425 degrees. Meanwhile, combine panko, Parmesan, softened butter, parsley, thyme, garlic, and 1/4 teaspoon pepper in bowl with fork until butter is fully incorporated into crumbs. Pat chicken dry with paper towels and season with pepper. Arrange chicken, skinned side up, in 13x9 inch baking dish, side by side with narrow ends of breasts opposite each other. Brush tops of breasts with melted butter. Top each breast with equal amount of panko mixture, pressing firmly to adhere. Whisk cream, broth, wine, shallot, and mustard together in 2-cup liquid measuring cup. Carefully pour cream mixture around chicken breasts, taking care not to wet crumbs. Transfer dish to oven and bake until chicken registers 160 degrees, 28 - 30 minutes.
Pre-heat broiler. Arrange tortilla chips on a cookie sheet in a single layer. Place 1 jalapeno slice on each chip. Tear swiss cheese slices into small pieces and place one piece atop the pepper on each chip. Scatter cheedar and mozzarella cheeses over the dish, covering all the chips. Sprinkle salt over entire dish (skip for lower sodium version). Heat 3-5 minutes or until cheese is melted and chips are slightly toasted. Serve with a side dish of buffalo wing sauce and another side dish of sour cream. Dip chip into the wing sauce for some heat -- cool it down with a dip into some sour cream!
In a ceramic or glass bowl, place the sugar, dates and water. Microwave until brought to the boil (this will depend on the make of your microwave), but 2-3 minutes is "normal". Set this aside to cool. While cooling grease and line your loaf tin and turn on your oven to 180oC. Beat your egg in a separate bowl (a large one). Add the cooled mixture and vanilla to the egg then add the sifted flour and spices. Add the nuts here if you are using them and mix well. Place in your prepared loaf tin and bake for 30 -35 minutes (or until cooked when tested with a skewer). Cool in the tin for 10-15 minutes, turn onto a wire rack. Best served warm with lashings of butter.
Preheat oven to 375°F In a bowl, combine drained tuna, mayonnaise, lemon juice, capers and green onion. Set aside. Cut a thin slice from top of each roll (save the tops for later!); hollow out inside, leaving about 1/2-inch thick shell. Spread 1 tbsp cream cheese on bottom of each roll and then spoon tuna mixture evenly into each bun. Top each bun with a tomato slice and then sprinkle a tbsp of grated mozzarella (or whichever cheese you are using) on top of the tomato. Finally, place the top back on each roll. You may have to "smoosh" them down a bit. Wrap each bun in foil and bake for about 20-25 minutes. :).
Mix parsley, garlic& oil in a 9 x 13 inch baking dish. Add asparagus& mix to ensure that all stalks are covered with oil mixture. Place asparagus into a skillet large enough for the asparagus to lie flat in no more than 2 layers. Season with salt& pepper. Cover& cook over medium-high heat until sizzling. Reduce heat to low& simmer until asparagus is tender but not mushy, 10- 20 minutes. Transfer to serving platter& sprinkle mint over top. Stir lemon juice into the pan juices, season to taste& pour over asparagus. Serve hot or at room temperature.
Wash the ginger. Peel the ginger and slice it thinly, in small pieces. Boil the water. There are three ways to perform the next step - the method will depend on your preference: Pour the boiled water into a teapot that you have already placed the freshly sliced ginger into. Put the lid on the teapot to stop the pot cooling down too quickly and to keep the aromatic ingredients in the tea. Steep for 10 - 15 minutes. If you boil the water in a saucepan rather than in a kettle, you can add the ginger to the saucepan and simmer for 15 - 20 minutes. Let it sit for 5 minutes before pouring after simmering. Use a teaball to hold the sliced ginger and steep in a cup for 15 minutes. Make sure to use a saucer to cover the top of the cup to prevent the aromatic elements from escaping. Strain the tea after steeping or boiling and serve. Add sweeteners or flavour if desired. Drink hot, at room temperature or cold - as preferred.
Mix your choice of oils and salt in a hot tub and soak yourself till you feel wonderful. About 20 minutes. Candles and a glass of wine or herbal tea will help.
Coat the meat in the coating mix (last two ingredients). In a saucepan melt the ghee. Add the onions, garlic, ginger and carrots and fry until golden brown. Add the Parsee Chicken and Potato Curry Masala and cook until aromatic, approximately 1 minute, stirring well. Add the Alpacca to the pan cooking on high heat until the meat is lightly browned. Then add the paneer. Add the coconut cream, tomatoes and salt to the pan and bring to the boil and simmer covered until the meat is tender. Reduce the liquid by simmering with the lid off until the desired consistency is reached. Slice and fry the potato slices, then garnish the curry with them and serve on rice.
In a medium saucepan, heat oil. Saute onion until soft. Add garlic, saute another minute. Add vegetable broth to onion and garlic. Bring to a boil and then turn down to simmer. Meanwhile, in a large pot, melt the stick of butter over medium-high heat. Mix in sliced mushrooms and saute for about ten minutes, until mushrooms are soft. Slowly add in flour, mixing until mushrooms are all covered and liquid is absorbed. Pour in white wine, stirring for about a minute. Season with salt, pepper, and thyme. Add broth mixture to mushroom mixture and bring to a boil. Reduce heat to medium low and allow to simmer for 15 minutes. Stir in cream and milk. Stir just until evenly heated, making sure soup does not boil. Enjoy!
Freeze pineapple and banana pieces on wax paper (keep each fruit separate). Transfer to sealable plastic freezer bags and return to freezer until ready to use. To make smoothie, combine pineapple, banana, coconut milk and sugar or juice concentrate in electric blender container. Blend until mixture is smooth. Don't forget the umbrella!
Grill the sausages. Slice and set aside. In a pot melt some butter and fry sliced onions. Once cooked, add first measure of water. Season to taste. Mix together the remaining ingredients and add to the pot to thicken. Add the sausages to heat through. Serve with creamy mashed potato and seasonal vegetables.