HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse peas well and pick out dirt and stones (I do not soak mine). Add to a large stock pot. Fill with water up to a little over half full (you may need to add more water (hot) as you go). Add ham hocks, salt and pepper (be careful not to add too much salt because of the ham hocks). Bring to a rapid boil for about 20 minutes. stirring so the peas don't stick. Put on low and simmer 2 1/2 to 3 hours, stirring every so often. When done, you can serve it by itself or over rice.
Combine all ingredients and bring to boil slowly, stirring occasionally, until sugar is dissolved. Cook quickly until jelly point (approximate 13 - 20 minutes) stirring frequently to prevent sticking. Pour into sterilized jars.
Place French Fried Onions, lemon zest and garlic in plastic bag. Crush onions with hands or rolling pin; shake to combine. Place flour in another plastic bag. Add fillets; shake to coat. Dip fillets into egg, then into onion crumbs. Place on baking sheet. Bake at 400°F for 10 minutes or until fish flakes easily with fork.
Cut chicken into thin strips about 2 inches long, or you can leave them whole. Saute in a large skillet in oil until lightly browned and chicken juices run clear. Remove chicken from skillet and cover to keep warm. Melt butter in same skillet and add onion, sauteing until translucent, not brown. Add the paprika, salt and chicken broth. Bring to a boil, then reduce heat to a simmer. Whisk in the sour cream until smooth and simmer 1-2 minutes. Mix the cornstarch with just enough water to form a runny paste and whisk into the skillet. Add the chicken and cook until heated through and the sauce has thickened. Serve over egg noodles or mashed potates.
mix the cream chees well with the chives. spread the mixture on the ham slices and roll up. slice each roll into about 1/3- 1/2 inch slices. lay each slice on a ritz cracker and arrange on a platter.
Cut off the stems of the artichokes. With a sharp knife (I find a serated knife works well) cut off the top 1/3 of the artichoke. Immediately rub the cuts with a lemon quarter, squeezing a little juice on the cuts to keep it from turning brown. Now cut each artichoke in half through the stem, from the top to the bottom. Use a spoon and/or a knife to completely remove the hairy choke and all the prickly purple leaves inside the artichoke. Melt the 3 tablespoons butter in a large saute pan. Add the garlic and saute over medium low heat to flavor the butter. Arrange the artichoke halves cut side down in the pan. Saute for about 5 minutes or so, until just lightly browned. Add the wine and the seasonings. Reduce heat to very low, cover the pan, and let cook for about 15 to 20 minutes. CHECK THE PAN AFTER 9 OR 10 MINUTES TO BE SURE THERE IS ENOUGH LIQUID IN THE PAN TO PREVENT BURNING. ADD MORE WINE IF NEEDED. Test the doneness of the artichokes by piercing with a fork. It should penetrate easily. Serve the artichoke halves with the rest of the melted butter in a small dish and flavored with as many dashes of hot sauce as you like. Dip the leaves and the delicious heart in the butter and enjoy.
In a bowl combine the lamb, beef, bread crumbs, salt, pepper, Worcestershire, and eggs. Mix well and shape into balls about 1 1/2-2-inches in diameter. Place balls in a single layer in a shallow baking pan. Bake in a 500°F oven for 8 to 10 minutes. Meanwhile, heat the butter in a frying pan; add peppers, onion, and water; saute, stirring often, for about 15 minutes, or until vegetables are tender. Add sour cream and stir until heated through- do not boil. Add the hot, cooked meatballs, including any juices, and stir just until well coated with the sauce. Remove from heat.
Cook spinach; drain well. Sprinkle with lemon juice, and sourcream, mix with mushrooms that have been browned in 1 tablespoons butter and place in a casserole dish. On this place place sliced tomatoes sprinkled with salt and pepper. Sprinkle cheese on top and dot with remaining butter. Bake in 350* oven until browned; about 10 minutes.
Press the chopped nuts into the bottom of the unbaked pie crust. Bake as directed on the package and let cool. Beat the cream cheese with the confectioners' sugar. Beat the heavy cream with the granulated sugar until it forms soft peaks. Fold the whipped cream into the cream cheese mixture. Spoon this mixture into the cooled pie shell and top with the blueberry pie filling. Refrigerate until well chilled.
In a large mug, Put two heaping tablespoons of Tom and Jerry mix in the mug. Add 1 cup of hot coffee and stir to blend. Add Creme De Cocoa and Kahlua and stir. Top off mug with whipped cream and a sprinkle of Cocoa Powder or Nutmeg. (Chocolate Shavings are good too!).
In a bowl, combine cookie crumbs and sugar if desired. Stir in butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for 30 minutes. Spoon 1 pint of ice cream into crust. Drizzle with half of the chocolate syrup; swirl with knife. Carefully top with remaining ice cream. Drizzle with remaining syrup; swirl with a knife. Cover and freeze until firm. Remove from the freezer 10-15 minutes before serving. Garnish with whole cookies if desired.
Mix the raw, grated potato with the flour immediately to stop the potato turning brown. Mash the boiled potato, mix with the grated potato and add salt to taste. Roll the potato mixture into balls and leave to summer in salted water for approximately 30 minutes. Make sure there is enough water in the pan so that the dumplings are not touching. Serve with goat's cheese sauce and meat.
Preheat oven to 350°F In medium bowl, mix together flour, soda, salt, cinnamon. In mixing bowl, mix together Splenda, brown sugar, oil, milk, egg whites, vanilla, and yogurt. Blend well. Add in flour mixture; stir well. Stir in dried fruit and oats. Spread into sprayed 13x9 pan. Bake at 350°F for 28-32 minutes.
Place the lentils in a pan with 3 cups water, 1 teaspoons salt, and the bay leaf. Bring to a boil, then lower the heat to a bubbling simmer and cook until the lentils are tender but still hold their texture, about 25 minutes. Meanwhile, heat the oil in a medium skillet. Add the onion, carrot, and celery. Season with 1/2 teaspoons salt and cook over medium high heat, stirring frequently, until the vegetables are browned, about 10 minutes. Add the garlic and tomato paste, cook for 1 minute more, then add the wine. Bring to a boil and then lower the heat and simmer, covered, until the liquid is syrupy and the vegetables are tender, about 10 minutes. Stir in the mustard and add the cooked lentils along with their broth. Simmer until the sauce is mostly reduced, then stir in the butter and season with pepper. Serve with a sprinkle of freshly chopped parsley. Enjoy! Variation: Divide the lentils among four ramekins or a single gratin dish. Roll defrosted puff pastry or pie dough to 1/8 inch thick, then cut it just a tiny bit larger than the dish. Set it over the dish and cut a few decorative slashes for the steam to escape. Bake at 375* F. until the pastry is puffed and golden and the lentils are heated through, about 25 minutes.
Heat the oil in a heavy based saucepan over medium heat. Add the onion and garlic, and cook until the onion is softened, about 5 minutes. Stir in the curry powder and cook, stirring for a further 30 seconds. Add the remain ingredients, except the yogurt or sour cream. Stir until well combined then bring to the boil. Reduce the heat and cook, partially covered for about 30 minutes sirring occasionally until the pumpkin is tender. Serve in bowls with a dollop of yoghurt or sour cream.
Mix first seven ingredients in a bowl and spread in a 3 quart casserole. Sprinkle with Cheddar, then Monterey Jack. Top with second amount of chili powder. Can chill ahead of time. Bake, uncovered in a 350 oven for 20 minutes or until hot and cheese is melted.
Heat oven to 300 degrees. Mix cilantro, cumin, paprika, salt and 1/2 the lime juice in small bowl. Coat chicken with mixture. Heat olive oil in large skillet over medium-high heat; add chicken. Cook until lightly browned on one side, about 2 minutes; turn. Cook to brown other side. Remove chicken to baking pan; place in oven to finish cooking, 15 minutes. Meanwhile, add onion, red pepper and jalapeno to same skillet over high heat. Cook 2 minutes. Add rice and ground red pepper. Cook, stirring, 1 minute. Pour in broth. Heat to boil. Cover; cook until rice is tender, 15 minutes Transfer rice to serving platter. Top with chicken. Drizzle with remaining lime juice.
Put a rack on the lowest level of the oven and preheat to 375°F. Brush 8, 6-ounce individual souffle molds or ramekins with the softened butter. Dust the bottom and sides of the molds with granulated sugar by pouring in a couple of tablespoons of sugar, then swirling around. Pour and shake out any excess sugar. To make the roux, use a medium saucepan to melt 8 tablespoons of butter over medium heat. Whisk in the flour and stir constantly for approximately 3 minutes. The mixture should be very smooth. Turn off the heat and let sit. In a small saucepan, heat the milk over a low heat until it comes to a slow simmer. Whisk in both chocolates and stir until melted. Add the 1 cup of sugar, vanilla, and rum, and whisk until smooth. Gradually pour the chocolate mixture into the butter and flour mixture. Turn the heat back to low and whisk constantly until the mixture thickens and begins to bubble, about 5-7 minutes. Whisk in the egg yolks one a time until fully incorporated. Turn off the heat and transfer the mixture into a large mixing bowl. In a separate bowl, combine egg whites, 1 teaspoon sugar, and cream of tartar. Whip with an electric mixer on medium-high speed until soft peaks form. Using a rubber spatula, transfer 1/4 of the egg whites into the souffle mixture and stir until fully combined. Add half of the remaining egg whites and fold gently together until mixture is smooth, being careful to keep the airiness and lightness of the mixture. Add the remaining egg whites and fold in gently. Spoon the mixture into the prepared souffle molds filling 3/4 of the mold. Bake 12-14 minutes or until the souffles have risen and browned. Dust with powdered sugar and serve immediately.
Combine the pineapple, sugar, orange zest, orange juice, lemon zest, lemon juice and jalapenos in medium saucepan. Bring mixture to a rapid boil over high heat, stirring frequently. Lower heat to medium and continue to cook for 15 minutes, stirring often to prevent scorching. Remove from heat and cool before serving. Store in refrigerator for up to 1 month or in the freezer for 6 months.
Beat egg white with cream of tartar until stiff but not dry. In a food processor combine the remaining ingredients. Fold egg white into cottage cheese mixture. Spoon mixture into 2 small (about 5" diameter) ungreased ramekins. Bake at 300 for about 30 minutes, or until knife inserted off-center comes out clean.
Add grenadine and orgeat into a bottom of glass. Mound ice into glass. Add white rum and orange curaco. Add OJ, sweet and sour, and pineapple juices. "Float" Bacardi dark rum and Myers dark rum on top. **Should go in a glass aprox 13- 15 ounces***.
Heat Oil in medium saucepan and gently cook the chopped onions stirring occasionally, after 2-3 minutes add Tomato and Chilli Sauce, Tomato paste, Italian herbs and the seasoning. Simmer gently and reduce until its nearly thick enough to coat spaghetti. While the sauce is simmering heat a small frying pan and gently cook the meatballs, this takes about 10 minutes, turn as necessary. Drain and add to the sauce, simmer for a few more minutes and serve with Spaghetti and a sprinkling of Parmesan cheese. Crusty bread and a glass of red wine really compliments the meal.
Preheat the oven to 180 degrees, and grease a tray or lay down greaseproof paper. The tray should be around 28cm by 17cm, and be about 3cm deep at least. Although, you can change these dimensions based on how thin, thick or deep you would like your brownies. This tray I use creates semi-deep brownies. Break up all the pieces of chocolate into small pieces and put it in a pan. Add the butter in small pieces as well to the same pan. Heat on very low till the chocolate is melted then turn off heat; continue stirring the mixture until the butter is also melted. In a separate bowl, while the chocolate and butter cool down, add the sugar, vanilla, then eggs, and mix until fully combined. Pour the egg mixture into the cooled down mixture of chocolate and butter, then stir until fully combined. Add the flour and salt to the pan and continue stirring till the mixture is completely smooth and contains no lumps of flour. Pour the mixture into your tray and place into the oven for 20-25 minutes until the brownies are cooked through the middle. Leave the brownies to cool, without cutting them, for at least 3 hours. They can be kept for about 6 days when stored in an airtight container.
Pancakes: Combine all ingredients. Batter should be thin so add more milk if needed. FILLING: Puree cottage cheese and cream cheese in blender. Add lemon rind and juice. Place in top of double boiler over hot water. Cover. Stir occasionally. Prepare strawberry sauce: In heavy saucepan cook strawberries in 2 tbsps water over medium heat til soft. Dissolve cornstarch in 1 tbsp of cold water. Add to strawberries and cook, stirring constantly, until mixture thickens. Stir in almond extract. Remove from heat. Stir in artificial sweetener. Prepare pancakes: Fry six large pancakes, one at a time. Stack with paper towels between pancakes. Stir artificial sweetener into hot filling. To serve, place a spoonful of filling on each pancake. Roll pancake around filling, placing edges underneath. Spoon warm strawberry sauce over blitzes and serve immediately.
Combine the first 6 ingredients, mixing well. Form into 12 small meatballs. Heat a frying pan over medium heat and cook meatballs until browned all over and cooked through (about 10 minutes). Combine remaining ingredients (except extra basil and lemon juice) in an ovenproof dish, push the meatballs amongst the vegetables. Preheat your oven to 350f/190c. Place in the oven and cook for half an hour, stir and cook a further hour or until the vegetables are tender. Sprikle with the extra basil and lemon juice, check the seasonings and serve.
Preheat oven to 375 degrees. Grease a couple of 12-count muffin tins. Combine yeast and water in a large mixing bowl and let it sit a few minutes to dissolve. Add sugar, salt and egg. Add flour gradually and beat well. Add butter. Fill greased muffin tins half full. Let rise in a warm place uncovered until level with the top of the pans (although I admit to having loosely covered mine sometimes). Bake for 20 minutes. The last time I made these I think I got 18 roll/muffins. Your yield will, of course, vary depending on how much batter you put in each section of the muffin pan.
Cube the well-chilled Tuna into 1/2 inch cubes. Place into a clean bowl. Drizzle lightly with olive oil, red pepper flakes, salt and pepper to taste, gently stir well, coating all the cubes with the oil, and refrigerate. You will season each component (bowl) individually, so BE VERY CAREFUL NOT TO OVER SALT/Season. Dice the tomatoes into a similar sized cut, place into another bowl, DRAIN OFF the excess juice. Drizzle lightly with olive oil, salt and pepper to taste, gently stir well, coating all the cubes with the oil, and refrigerate. Score the Avocado in half (the long way). Spin the two halves to gently separate them. Remove the pit. Cube the Avocado, in the skin, by gently, carefully, scoring (horizontally, and vertically) into cubes--- approximating the sizes of the tuna, and the tomatoes. Using a spoon, gently scoop the cubed avocado from the skin, and place into another bowl. Drizzle lightly with olive oil, salt and pepper to taste, gently stir well, coating all the cubes with the oil, and refrigerate. Remove the bowls from the fridge. Gently toss the fish with the lime juice, and/or vinegar. On your surface, place some wax paper, or butcher paper beneath your vertical food mold. Starting with the tomatoes, fill the mold with equal parts of each bowl's contents, one third of the way, with each item. Gently press down between layers. Then avocado, THEN TOP with the tuna. NOTE: If you do not have molds, use matching "Rocks" glasses, or similar, to shape the dish's presentation ("Timbale" shaped). Put your, CHILLED, plates onto your work surface, OPTIONAL: You can lightly drizzle, or swirl some sort of design onto the whole plate (using Sriracha sauce), and then lay a bed of COLD, chopped, cilantro in the center of each plate--- leaving about a one-inch border of the edge of the plate clear. GENTLY lift your mold, AND PAPER, and quickly center it onto the mound of Cilantro--- gently sliding the paper AS YOU PLATE the mold, so that the paper is removed. Gently tamp down the layers with the back of a wooden spoon, or with fingertips--- to, TENDERLY, firm the mold. Let it SIT for three to five minutes, and gently remove the mold from the dish, leaving the tuna, avocado, and tomato timbale standing firmly in place. Grind some more black pepper, and sprinkle it lightly onto the top of the timbale. OPTIONAL: You may ALSO add a few capers, or some chopped black olives as a garnish--- on the top of the timbale. You may also sprinkle some around the edge/border of the plates. It would be excellent to offer wedges of lemon, and/or, lime for squeezes. OPTIONAL: Dollop of LIGHT SOUR CREAM onto each plate. SERVE with Baguette slices, mini Croissants, or Water Crackers, and glasses of a well-chilled Sancerre, Chardonnay, Riesling, or Gewurztraminer.
Preheat oven to 350 degrees. Saute mushrooms in margarine and olive oil in a large skillet until lightly browned and moisture is released from the mushrooms. Place half of the cooked mushrooms in the bottom of an 8 x 8 casserole dish and spread out evenly. Sprinkle with 1/4 cup Mozzarella. Place in oven for 5-10 min., just long enough to slightly melt the cheese. This creates a firm bottom layer. In a large mixing bowl, lightly beat the egg. Stir in garlic salt or powder, Italian seasoning (crush it between your fingers as you add it) and parsley flakes. Add Ricotta, 1 cup Mozzarella, and 1/4 cup Italian cheese blend. Mix well. Spread 3/4 cup pasta sauce over the mushrooms/melted cheese bottom layer. Top with Ricotta mixture and spread evenly all the way to the edges to seal it. Place remaining mushrooms on top of Ricotta layer, and cover with 3/4 cup sauce. Top with 3/4 cup Mozzarella and 1/4 cup Italian cheese blend. Cover with foil, making sure the foil is tight enough so that it's not touching the cheese. Bake for 45 minutes, then remove foil. Return to oven for 10-15 minutes, or until cheese is bubbly. Heat remaining pasta sauce to serve with the meal. Allow lasagna to stand for at least 10 minutes before cutting. I ladle a small amount of sauce onto the plate, and then place a serving of lasagna on top of it. Makes 4, four inch by four inch servings.
Fill roasting pan with 1/2 inch of hot tap water; place in center of oven. Heat oven to 350°F. You'll need eight 6 ounce custard cups; place 4or 5 raspberries on the bottom of each. Beat egg whites in a medium bowl with mixer on medium speed until foamy. Beat in 2 tablespoons of the sugar until stiff, shiny peaks form when beaters are lifted. With same beaters (no need to wash), beat yolks and remaining sugar in a large bowl until mixture is light. Beat in flour, extract, lemon zest and juice. Gradually beat in milk. Using a wire whisk, gently fold egg whites into yolk mixture just until combined. Divide batter among prepared cups (cups should be filled to the top). Place cups in hot water in roasting pan. Bake until puddings are puffed and golden brown on top -- about 24 minutes. Serve puddings warm or at room temperature, with confectioners' sugar and remaining raspberries.
In a pie pan combine flour, salt and pepper. Dredge veal in flour mixture. In a skillet heat oil over medium high heat until almost smoking. Place veal in hot oil, cook one side for 2-3 minutes or until browned, turn and cook other side. Add wine and lemon juice and allow to reduce for about one minute or so. Add capers and parsley. Serve veal with sauce.
Preheat oven to 350'F. Grease and flour a 9/5/3 inch loaf pan with butter. Sift flour with baking soda, salt and spices. Cream butter and gradually add sugar, beating until the mix is light and fluffy. Beat in eggs one at a time. Add sifted dry ingredients alternately with mashed bananas and orange juice stirring only to blend. Fold in nuts and vanilla. Pour batter into the greased loaf pan and bake for 1 hour or till a toothpick comes out clean. Let cool 30 minutes in the pan. Slice and enjoy.
Mix all of your dry ingredients together, including the Instant Dry Yeast. (or rapid dry yeast). In a separate bowl, melt the butter; add warm water, vinegar, egg whites, egg and honey. Mix wet and dry ingredients. The batter should be thick and have an elastic consistency. Like a thick muffin batter. Grease a 9 x 5, or two 7 x 5 pans, and put batter in to rise. Melt more butter and brush top with if you want. Let rise 20 to 40 minutes, depending on the size of your pan. Bake 45 to 55 minutes at 350 degrees Fahrenheit.
Heat Olive Oil in skillet and brown pork cubes in oil, liberally spice with garlic powder. DO NOT DRAIN. Add all vegetables, spice with garlic, salt, pepper, chile powder and hot sauce to your preference of"hotness". Cover and cook about 15-20 minutes , don't over cook the vegies! Serve over rice or just by itself. Be creative, add other vegies that you like.
Rinse dry beans in cold water. Place in a lg. bowl, and cover with 2" of cold water. Let soak overnight in refrigerator. Drain, and rinse beans. Put beans in a lg. crock pot with the rest of the ingredients. Cook on high 12-14 hours or on low for 24 hrs., or until beans are soft, and juice is thick. Stir occasionally. Check water occasionally to make sure there is enough water in the beans, so they don't boil dry. Note: If you use a smaller size crock pot cut the recipe in 1/2, and cook until beans are done. I always use my large crock pot, so I'm not sure how long it takes.
In a small, heavy-based frying pan, dry-fry the coriander seeds, cinnamon stick and mustard seeds until fragrant, stirring often to prevent burning. Set aside the dry-fried spices. Once cooled crush roughly in a pestle and mortar. Put the apples, onions and garlic in a food processor. Process to about 1/4in chunks. Transfer the apple mixture to a large non-reactive saucepan. Place the horseradish in the food processor. Process to a fine paste. Add the horseradish to the apple mixture in the saucepan. Add the crushed spices, the sweet and hot smoked paprika, sugar and red wine vinegar and salt. Bring everything up to simmering point, stirring all the time. Once the mixture is simmering, reduce the heat and let it cook uncovered very gently for three and a half hours, until the mixture has thickened and all the liquid has evaporated Use a wooden spoon to make a trail across the top of the chutney. If the trail fills with juice then the chutney is not ready and needs simmering further. If the trail does not fill with juice then the chutney is ready. Spoon the hot chutney into four hot, clean jars. Cover the jars with waxed discs and set aside to cool, then cover and seal. Label and store in a cool dry place for up to six months.
Take 2 cups of flour and thoroughly mix in sugar, yeast, and salt. Mix separately water, vanilla and eggs. Pour into flour mixture a bit at a time. Stir in raisins. Grease a big bowl, put dough in bowl and cover with a damp tea towel and plastic bag. Let rise for 1 1/2 hours. Heat oil or deep fryer to 370 degrees F. Drop heaping tablespoons into 2 1/2 - 3 inches o oil. Cook until they have a light brown color to them. Remove from oil and dip or sprinkle in icing sugar, and lay on paper-towel covered cookie sheets. Serve immediately! Enjoy!