HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook the macaroni according to package directions. Drain well and set aside. Cook the peas according to package directions. Drain well and set aside. (I just add them to the macaroni towards the end of the cooking time). Melt 2 tbsp butter in a large Dutch oven or wok. Add the chicken, garlic, and bouillon granules; stir fry for 5 to 7 minutes, or until the chicken is lightly browned. Remove the chicken and set aside. Add the remaining 2 tbsp butter, broccoli, onion, red bell pepper, carrots, tarragon, and lemon-pepper.; stir fry for 1 minute. Cover and cook until the broccoli is tender. Stir in reserved macaroni, peas, chicken, and cook until thoroughly heated. Combine flour and 1 tbsp milk; stir until it is smooth. Gradually add the remaining milk, stirring until blended. Add the milk mixture to the macaroni mixture; cook 1 minute, stirring constantly. Add the cheese; cook, stirring constantly, until the cheese melts. Serve immediately.
Stir together preserves, ginger, liqueur and butter, simmer in a small saucepan until butter is melted. Place pork cubes in heavy plastic bag, pour 3/4 cup apricot mixture over to coat. Marinate at least 30 minutes. Thread pork onto 4-6 skewers that have been soaked in water for 60 minutes, grill over hot coals 10-12 minutes, turning occasionally and basting with marinade. Heat remaining apricot sauce to boiling and serve alongside kabobs.
Puree garlic and herbs with the oil. Add pepper, fennel seeds and lemon zest. Place cheese in a jar and pour over the marinade. Refrigerate overnight to allow flavours to infuse. To serve, bring cheese back to room temperature and serve with good bread, in a salad or part of an antipasto platter.
Simple syrup: Combine the sugar and water in a saucepan, and heat until it barely begins to boil. Remove from heat and cool. Limeade: Combine one cup of syrup and one cup of lime juice in a pitcher. Add enough water to make up a half gallon. Serve over ice.
Melt butter. Dissolve cornstarch in water. Add to skillet. Add brown sugar and raisins. Boil for 2 minutes, stirring constantly. Remove from heat, add lemon juice. Slice bananas and stir into mixture. Serve immediately. (Do not cook the bananas.).
Mix all ingredients together except the ti leaves. Line loaf pan with foil. Place the ti leaves on the foil; cutting to fit the pan. Pour the pudding into the pan and cover top with foil. Bake 2 hours in 400° oven. Remove foil during last half hour to allow pudding to brown. Cool and slice into 1/2 inch slices before serving.
Preheat oven to 400 degrees. For the filling mix the turkey or chicken, cheese, mushrooms, green onion, mayonnaise, Salt, and Pepper until well blended If Using Crescent Rolls: Take dough out of tube. Flatten each triangle as much as possible, then spoon filling into center and fold over corners. Now skip to step 12 Dough: Sift together the flour, baking powder and salt, then add the oil and cut it in until mixture is like a coarse meal. Add the milk all at once and stir until it forms a soft ball. Turn the dough out on a floured board and knead lightly 20-25 times. Roll the dough out until it is 1/8 to 1/4 inch thick. Cut into 4-inch squares or rounds and place about 2 1/2 T. of the filling in the center of each. Fold each square or round over and seal (a little water to moisten helps here). Place on ungreased cookie sheet and bake 10 to 15 minutes, or until turnovers are light brown at the edges.
Preheat over 425 degrees. Fit piecrust into a 9 inch pieplate according to package directions; fold edges under and crimp. Freeze 15 minutes. Bake 6 -8 minutes or until golden; cool on a wire rack. Whisk together sugar and next 5 ingredients; stir in nuts and coconut. Pour into prepared piecrust. Lower oven temperature to 350 degrees and bake 55-60 minutes; cool on wire rack.
Note: If desired, add the lemon peel to give the pasteli a light hint of lemon. In a saucepan, bring honey and lemon peel to a boil. Add sesame seeds stirring continuously and continue to cook while stirring to mix completely and thoroughly. When the seeds are fully mixed in and the mixture has boiled again, remove from heat. Remove and discard lemon peel. Spread a piece of baking parchment on a cool work surface and spread out the hot mixture thinly and evenly, on the paper (about 1/4 inch high). When the pasteli cools to room temperature, refrigerate, as is, on the parchment paper (it doesn't need to be covered). Chill for at least 2-3 hours. With a kitchen shears, cut the pasteli into small pieces, together with the parchment paper on the bottom, and serve. To eat, peel off the parchment paper. Store in the refrigerator. To increase or decrease quantity: The recipe calls for equal parts by weight of sesame seeds and honey.
Preheat the oven to 375 degrees F. In a small bowl, mix together the brown sugar and honey. Set aside. In another small bowl, mix together the orange juice, peach nectar and chipotles. Arrange the ham, cut end down, in a large baking dish. Pour a few tablespoons of the juice mixture over the ham and in between the layers. Bake for 30 minutes, basting every 10 minutes with the remaining juice mixture. Remove the ham from the oven. Reserve about 1 1/2 cups of cooked juice from baking dish. Brush the honey mixture on the ham and return to the oven to bake for an additional hour until a crust forms and the ham begins to caramelize. Remove from the oven to a serving platter and serve with the reserved baking juice.
Set oven to broil (high). Empty taco seasoning into a bowl. Dredge fish in seasoning on both sides. Broil fish 11 minutes, turning once. Heat 4 tortillas in the microwave under a moist paper towel. Place 1 fish fillet in each tortilla. Top each with 1/8 cup shredded cheese, 1 Tbs. avocado, 1 Tbs. salsa, and lettuce. Wrap and enjoy!
The cheesecake: Preheat the oven to 325*F. Place a large oven safe pan on the lower rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch spring-form pan with nonstick spray similar to Baker's Secret. Cut a parchment circle, line bottom of springform pan and spray parchment with non-stick spray. Wrap foil around and up the sides of your springform pan. Tuck the points around the top edge to secure it. In a large bowl, use mixer to blend the cream cheese until it is smooth and creamy, 1 to 2 minutes. Add sugar and salt, miz approximately 2 more minutes. Scrape down the sides of the bowl periodically. Add the eggs, one at a time, mixing thoroughly after each one. Add sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into prepared pan. Set pan in your large oven safe pan inside preheated oven. Pour the boiling water into the large pan so it reaches 1/2 way up the side of the springform pan. Bake the cheesecake for 45 minutes. It should be just set. Carefully remove the cheesecake pan from the water bath. Cool on a rack for at least 20 minutes. Run a knife around edge and continue to cool completely. Carefully place a plate on top of cooled cheesecake layer and flip it over onto plate. Remove parchment paper. Cover in plastic wrap and freeze. The cake: Preheat the oven to 350 degrees F. Spray two 9-inch round cake pans with nonstick spray like Baker's Secret. Cut a round of parchment paper, line the pan and spray again with non-stick spray. I always use cake strips for every cake I bake so that my cakes always have nice, flat tops. So if you will be using them, soak them and attach them now. In a large bowl, use an electric mixer to combine the oil and sugars. Mix until thoroughly combined. Add eggs, one at a time, beating after each addition. Mix in the pumpkin. Beat well. In a separate bowl, whisk together the flour all other dry ingredients. Add the dry ingredients to the wet ingredients, alternating between the wet and dry ingredients until everything is combined. Pour the batter into your 2 prepared pans. Bake 30 to 35 minutes, or until toothpick inserted in the center comes out clean. Cool the cake in the pans for at least 15 minutes and then remove to wire rack, remove parchment and cool completely. The frosting: In a large bowl, use an electric mixer to combine the cream cheese, butter, pumpkin, spices and vanilla. Add 2 cups of powdered sugar and mix until combined. Add 1 additional cup of sugar slowly and continue to mix until smooth and creamy. If you frosting is too thin, carefully add a little bit of sugar. If it's too stiff, carefully add a little bit of milk or cream. If you did not use cake strips on your pans, carefully level your cakes now. Put the first cake layer on your cake plate. Remove the cheesecake from the freezer, unwrap it and put it on top of the first layer. If the cheesecake is larger than the cake layer, wait 15 minutes for the cheesecake to soften slightly and trim it to fit. Put the 2nd cake layer on top. Frost the top and sides of the cake. Keep cake refrigerated until served. Tip- I usually have leftover frosting. It is wonderful on pancakes or pumpkin muffins!
Mix all ingredients except bread thoroughly and chill. Cut and dip center of round sour dough bread. Place dip in bread mold and serve.
In a large saucepan, cover the chicken breasts with water and bring to a gentle simmer; cook over moderately low heat until the chicken is white throughout, about 12 minutes. Transfer the poached chicken breasts to a plate and let stand until cooled slightly, about 10 minutes. Meanwhile, in a small bowl, whisk the mayonnaise with the rice vinegar, wasabi powder, Asian sesame oil and 1 1/2 tablespoons of water and season with salt and pepper. In a large serving bowl, toss the lettuce with the Asian pear slices, cucumber, scallions, bean sprouts and 2/3 cup of the wasabi dressing. Slice the chicken breasts crosswise 1/4 inch thick and lay the slices on top of the salad. Spoon the remaining wasabi dressing over the chicken breasts, sprinkle with the chopped wasabi peas and. Serve at once.
Cube the squash, potatoes and fennel all about the same size. Brown and drain the sausage. Put all the vegetables, (except spinach) beans and seasonings into a 5--6 quart crock pot. Top with the sausage. Pour liquids over all. Cover and cook on low 8-9 hours or on high 4-5 hours. Stir in spinach and cook another 5 minutes, covered.
Risotto. Heat the oil in a pan add leek and garlic, cook until leek softens, add butter and mushrooms, cook until mushrooms soften. Remove to a bowl and set to one side. Melt the extra butter in a pan add risotto and stir to coat risotto in butter. Add water, wine, chicken stock and truffle oil, simmer over a low heat until risotto is soft and all the liquid has been absorbed. In the last few minutes of cooking add peas and return leek, mushroom mixture back to pan, stir until peas are soft and it is heated through. Sauce. Heat oil and truffle oil in a pan, add shallots and cook until translucent, add wine and stock and bring to the boil. Turn down the heat add the cream half a cup at a time, stirring to combine after each addition. Add the chopped morels and pepper to taste. Mix a small amount of water to cornflour and add to sauce, stir until mixture thickens. Sea Perch. Heat a small amount of olive oil in a large pan, add fish fillets and cook until done, cooking time will depend on how thick the fillets are, for thinner fillets about 6-8 minutes and for thicker fillets 10-12. To Serve: Spoon risotto onto a plate top with fish fillets and drizzle sauce over.
Wash and cube the potato. Put the extra virgin olive oil, garlic, salt and pepper on top and mix together well, so that each peace gets an even amount. Microwave for 1 minute and 15 seconds. Add butter and cheese; microwave for another 15 seconds.
Grease and lightly flour 9"x13" pan or 2 loaf pans. Mix all ingredients except for the zucchini in large bowl. Beat well. Add zucchini and stir lightly. Pour batter into 9"x13" pan or 2 loaf pans. Bake at 350F for around one hour. Test by sticking a toothpick into the center of the cake (s). When the toothpick comes out clean, it is ready to take out of the oven.
Beat butter in a medium-size bowl with electric mixer, until soft. Beat in 10x sugar alternately with rum and milk, until smooth and spreadable. Frost cake; between cake layers put small amount of frosting. Frost sides and top of cake. Garnish with chopped nuts, banana slices, walnut halves, or maraschino cherries.
Dice garlic clove (or just buy the garlic in a jar that's ready to use) then mix the garlic, basil and olive oil in a small bowl, set aside. Cut each of the loaves of bread in quarters (cut the loaf from front to back and from top to bottom, in the middle). Coat the inside of the bread with the olive oil mixture then layer on the cheese and turkey. Close up the sandwiches and wrap well in aluminum foil. Place in the oven at 300 degrees until the cheese melts. I like to go really heavy with the olive oil/garlic/basil mixture and with the turkey, but beware going heavy on the cheese -- mozarella smells really strong when there's a lot around!
Preheat grill pan over high heat. In a medium pan brown bacon over medium high heat and drain on paper towel lined plate. Brush scallions with a little oil and grill on hot grill pan 2 or 3 minutes on each side; remove from heat to cool. To make the burgers, combine ground beef with Worcestershire and steak seasoning or salt and pepper; divide meat into 4 equal parts. Combine cheese crumbles and cooked bacon. Take 1/4 of the meat in your hand and make a well in the center of it. Pile in cheese and bacon, then carefully form the burger around the cheese and bacon filling; make sure the fillings are completely covered with meat. When all 4 patties are formed, drizzle burgers with oil and place on hot grill pan. Cook 2 minutes on each side over high heat, reduce heat to medium low and cook burgers 7 or 8 minutes longer, turning occasionally. Do not press down on burgers as they cook. Transfer burgers to a plate and let them rest 5 minutes before serving. To make the green onion mayonnaise, chop cooled, grilled green onions and add to a food processor. Add mayonnaise and cumin to the food processor and pulse the onions and mayonnaise. Season with salt and pepper, to your taste. Pile burgers on crusty buns and top with crisp lettuce leaves and a slather of green onion mayonnaise. As you bite into the burgers, you will find a smoky, cheesy surprise at the center.
Preheat oven to 375. Put all the dry ingredients into a bowl. Using a fork, blend the margarine into the dry ingredients until the mixture breaks down into fine particles. Add the soy milk and stir until the particles cling together. Pour over pie and bake.
Combine milk, rice, sugar, raisins, butter, and salt in a slow cooker, and stir well. Scrape seeds from vanilla bean. Add seeds, and bean to milk mixture. Cover with lid, and cook 2 1/2-4 hours or just until rice is tender, and most of the liquid is absorbed. Place egg in small bowl. Stir well with a whisk, and gradually add 1/2 cup hot rice mixture to egg. Return egg mixture to slow cooker, stirring constantly with a whisk. Cook 1 minute while stirring. Remove inner vessel from slow cooker. Let stand 5 minutes, and mix cinnamon, and sour cream. Discard vanilla bean. Serve warm , not hot or refrigerate until fully chilled.
Preheat oven to 200 degrees C / 180 degrees C fan forced. Spray carrot, celery and onion with oil. Heat a large frying pan over moderate heat. Add garlic and vegies. Cook for 4 -5 minutes. Transfer to a 2 litre (8 cup) casserole dish. Reheat frying pan. Toss veal in flour. Cook veal in batches for 2 -3 minutes or until browned. Transfer to casserole dish. Whisk tomato paste, tomato, stock and bay leaves in a large jug. Pour over veal and vegies in dish. Bake uncovered for 1 1/2 hours or until tender. Season with salt and pepper. Spoon couscous into shallow bowls. Top with Osso Buco, zest and oregano. Serve at once.
Puree the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade). Scrape the mixture into a large heavy pot and add the beef. Melt the lard, butter, or bacon drippings in a heavy skillet over medium heat. Add the scallions, bell peppers, serrano chiles, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned. Place the cumin seeds in a 300 degree F oven for a few minutes until lightly browned. Remove seeds from the oven and crush them with a mallet. Stir the vegetables into the beef and tomato mixture. Add the salt ground chile, cumin, and enough water or beer to cover. Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours. Taste and adjust seasonings.
Sprinkle pork cubes with salt and pepper. In a large heavy frypan (cast iron) heat olive oil. Add pork and brown on all sides. Remove and set aside. Add to the pan, onion, garlic, celery and carrot. Cook, stirring until onions are soft about 5 minutes. Add pork and remaining ingredients, stir well, cover and simmer 10 to 15 minutes.
Mix dry ingredients. Add liquids. Bring to boil. Cool a little and pour over dessert.
Roast tofu cubes in a non-stick pan by adding a few drops of oil and a pinch of red chilli powder. Stir carefully and do not break the cubes. Keep aside. In the same pan, add the remaining oil. Fold in mushrooms, ginger-garlic paste and all the masala powders alongwith salt. Stir-fry for a few minutes till the mixture dried. Note: Dont cook on slow flame cause this cause mushrooms to become mushy and overcooked. Add roasted tofu cubes/cottage cheese cubes and roasted cashews. Mix well. Take a wide dish and transfer the mushroom tofu stir-fry in it. Garnish and serve.
Pat beef dry with paper towels. In a bowl, combine flour with salt and pepper to taste. Add beef, a few pieces at a time, and toss until lightly coated. Heat oil in a large skillet. Add beef in batches and cook until browned on all sides, about 20 minutes total. Place meat in a large slow cooker. Add onions to skillet and cook until softened, about 5 minutes. Stir in garlic and tomato paste. Add wine and cook, scraping the pan, until liquid comes to a simmer. Pour contents of skillet over meat. Add broth, carrots, tomatoes and herbs to slow cooker. Cover and cook on LOW for 8 hours or until beef is tender when pierced with a fork. When beef is almost ready, melt butter in a medium skillet over medium-high heat. Add mushrooms and salt and pepper to taste. Cook, stirring often, until mushrooms are golden, about 10 minutes. Stir mushrooms into stew and discard bay leaf. Serve hot, sprinkled with parsley.
Heat frying pan to 350°F. Beat together 2 eggs and 6 Tbsps Milk. Add dry ingredients & shortening in a mixing bowl, blend well. Add Egg and Milk mixture to dry ingredients, stir until well mixed. Place plastic on bowl to cover dough & chill dough in refrigerator about 2 hours. On floured board, roll dough in 4 parts to 1/4" thickness. Cut shapes with floured glass or cookie cutter. Fry in electric fry pan until golden.
Sprinkle the yeast over warm water in a small bowl. Let stand until dissolved. Beat the eggs and butter at high speed until blended. Add the yeast, 3 cups of the flour and the salt. Mix until incorporated. Continue mixing the dough, adding small amounts of flour, until it forms a stiff dough. Turn out on a lightly floured surface and knead, ading flour as necessary, until smooth and elastic. Cover the dough and let it rest at room temperature with making the filling. In a large bowl beat the egg until foamy. Add the ricotta and parmesan and mix well. Stir in the mozzarella and salami. On a lightly floured surface, roll the dough out to 1/8" thick. Cut 3" circles from the dough and place 1 tablespoon filling on each circle. Moisten the edges of the pastry and fold over to make half-moon shaped pockets. Press or crimp the edges of the pastry to seal. Place the pizettes, as they are made, on a baking sheet lined with parchment paper. Cover the completed bundles with a clean towel and set aside until slightly puffed, about 20 minutes. While pizettes are rising, heat the vegetable oil to a full 350 degrees. Gently place a few bundles at a time in the hot oil. Do not overcrowd the pizette as they will not brown properly. Fry, turning regularly, for about 4 minutes, until golden brown and all side. Remove and drain on paper towels.
Drain liquid from green beans into a measuring cup, reserving 1 cup liquid. Pour rest into a pan; bring to a boil. Into reserved one cup of liquid, making sure it is cool, measure 2 tablespoons flour per cup of liquid. Add 2 more tablespoons for 1 cup sour cream. You may use sweet cream mixed with 1-1/2 tablespoons vinegar. Shake or mix flour mixture well until there are no lumps; add to rest of boiling liquid, stirring constantly, until thickened. Add chopped dill. Remove from heat and stir in the sour cream to which the flour has been added. Do not boil after adding sour cream. Add green beans and cooked new potatoes.
COMBINE shortening, granulated sugar, brown sugar, eggs, buttermilk and vanilla in large bowl; beat at medium speed of electric mixer until light and fluffy. COMBINE flour, oats, baking soda and salt in small bowl. Add gradually to shortening mixture at low speed until well blended. Stir in chocolate chips and nuts. Cover. Refrigerate at least 30 minutes. HEAT oven to 325°F. Coat baking sheet with no-stick cooking spray. DROP dough by rounded or heaping teaspoons 3 inches apart onto prepared baking sheet. BAKE 14 to 16 minutes or until light golden brown. Cool 2 minutes on baking sheet before removing to cooling rack to cool completely.
Pound the breasts to about 1/2" - 1/4" thickness between plastic wrap. Dredge them in the flour and salt and pepper lightly, and set aside. Put oil and butter in lg. frying pan and heat to medium. Mince the garlic and saute in the oil/butteruntil light gold in color, then add the chicken and saute until light brown. Chicken is thin so it won't take too long, 7-10 minute Remove chicken to platter and keep warm in 200 degree oven. Saute the mushrooms in the oil/butter mixture for about 3 minute then add the drained capers and chicken broth. Cook another 2 minute Add the Marsala wine (NOT cooking wine), and simmer another 3 min.( to cook off any alcohol), then add chicken and any juices back into the sauce. Simmer 5 minute Mix the cornstarch and water, then stir into the pan juices. Cook for about 3-5 minute to make sure cornstarch is well incorporated. Sauce will be lightly thickened but NOT gravy-like. Return all to warm platter and serve. Taste then add salt and pepper if needed. We like this with al-dente whole wheat thin spaghetti and then dress the noodles with the sauce, and a side of fresh carrots boiled to crisp-tender.
MIX together the porridge and 1/2 cup of the milk. ( I also add the cream cheese at this step so it melts into the milk but you can add it at the end if you wish.). Microwave on High for 1 minute. Stir, and cook a further 30 seconds. POUR remaining milk over porridge, top with cream cheese, drizzle with golden syrup or honey, and sprinkle with cinnamon. Serve immediately.
Take rice and water and cook covered 15 minutes on low. In another pan, stir fry in order given; cook separately. Add vegetables and meat to rice. Season with soy sauce and salt. Mix.
Combine all ingredients except peppers, salt, pepper and bacon in a crock pot. Cover and cook on high for 2-3 hours, adding roasted peppers during the last 15 minutes. Season to taste with salt and pepper and serve topped with bacon.
Rinse tuna steak and pat dry. Combine sesame seeds, wasabi powder, soy sauce, honey and sesame oil in a shallow pan. Add steak, turning to coat both sides. Let marinate for 10 minutes, then turn and marinate for 10 minutes more. Heat peanut oil in a heavy nonstick skillet over medium-high heat. Cook steak to desired doneness, about 2 minutes per side for a nice sear on the outside and a rare middle or 3 minutes for medium-rare. Top with a sprinkle of green onions, if desired, and a squeeze of lime.