HumbleIntelligence/food-ner-1-Million huggingface dataset:
Steam sweet potatoes until soft. Peel and mash in a bowl and set aside. Place quinoa and 1 cup water in a sauce pan. Cover and bring to boil. Reduce heat and simmer until the water is absorbed for about 15 - 20 minutes. Set aside. You will use only one cup of cooked quinoa. Store the leftover for later use. Saute onion and garlic with 1 Tbsp of olive oil until the onion is soft. In the bowl containing the mashed sweet potato, add all the other ingredients and combine well. Make patties (10 - 12 patties depending on the size). Heat 1 Tbsp olive oil in a frying pan and cook patties for about 5 minutes each side. You might have to cook in two batches. Infuse love and serve with your favorite sauce.
Brown Ground Chuck, drain. Add onions and cook until onions are transparent. Add tomatoes (juice and all), garlic, fresh parsley, basil, salt and pepper. Simmer until most of the juice is gone. Add tomato sauce and sugar. (may have to adjust sugar amount to taste). Simmer an hour or until the consistency you like. Serve over spaghetti noodles, or we prefer angel hair pasta.
Cream butter and add flour, mustard and blend together; then add everything else. Put cream in last with the crab meat and be sure to blend them well before putting them in shells. Sprinkle with buttered bread crumbs and bake in moderate oven until brown.
Mix flour, salt, and pepper together. Dredge chicken in mixture. Melt butter in skillet. Brown floured chicken on both sides, then place in roasting pan. Pour cream over chicken. Cover. Bake at 350 degrees for 1-1/2 to 2 hours.
Preheat oven to 350 degrees melt the stick of butter in the microwave or saucepan over the stove. combine the first four ingredients and stir. tear the slices of bread to make bite size pieces and stir in with the rest of the ingredients. then place in the oven for 45 min or until there is a tint of golden brown.
Beat egg whites and cornflour well with electric mixer. Add vinegar and vanilla beat 1-2 minutes. Add sugar gradually while beating continue beating until sugar is dissolved and mixture forms stiff peaks. This takes about 10-15 minutes, your mixture should look smooth and very glossy. Moisten baking paper with a little water. Spread mixture on paper about 2-3 inches deep in a circle. Place in preheated oven 180 C and bake 1.1/2 hours - turn off the oven and allow to come to room temperature. Do not open the oven during the cooling as it may cause the pavlova to collapse. Cover with whipped cream and decorate with either chocolate, nuts or fruit, serve either on its own or with fruit.
In each of 9 pint size hot jars (I prefer wide mouth jars), put 1 pepper, 2 cloves garlic, and 1 tsp dill seed. Pack washed okra into jars to within 1/2" from the top of the jar. Boil vinegar, water, canning salt, and sugar. Pour vinegar mixture over okra, again filling to within 1/2" from the top of the jar. Remove any air bubbles. Wipe rim of jar clean and put on lids and screw bands. Process in hot water bath canner for 10 minutes. *Instead of using whole peppers, you can use 2 pieces of pepper cut into about 1 1/2 to 2 inch pieces. **Instead of using 2 small cloves of garlic for each jar, you can use 1 large clove.
Season pork chops with pepper, garlic powder and paprika (do not use salt because the chops will get enough salt from the soup). Brown them in a skillet and when they are almost cooked through, add one can of chicken with stars soup. Cover the skillet and continue cooking until the chops are done (15 minutes or so depending on the thickness of the chops).
Heat oven to 350°F. Mix all ingredients except walnuts. Spoon into a 2 quart casserole. Sprinkle with nuts. Bake for 40 minutes or until thoroughly heated. *Note: I like to use Jenni-O's pre-cooked turkey. I'll try to post a picture of it. I think it turns out really well. And it saves a lot of time. You can also use the pre-chopped frozen onions to make the dis go even faster.
Peel and slice apples. Toss with lemon juice. Mix together sugar, flour, cinnamon and salt. Sprinkle over apples and toss to coat evenly. Place apples in prepared 9-inch unbaked crust. Dot with butter and place top crust on the pie. Crimp edges to seal. Cut 3 slits in the top crust for steam vents. Sprinkle top crust with remaining 1 teaspoon sugar. Bake in 400°F oven for 45-50 minutes. If edges get too brown, cover edges loosely with aluminum foil.
In a large saucepan,combine all liquid ingredients plus ginger and bring to a boil. Add vegetables and noodles. Reduce heat. Add Chicken. Cover and simmer for 10 minutes until vegetables are tender and chicken is heated through.
Line 9 inch square pan with foil. Spray lightly with cooking spray. Melt vanilla chips in small saucepan over low heat, stirring until smooth. Remove from heat. Combine powdered sugar, cream cheese and frosting; blend well. Stir in melted vanilla chips, walnuts, cranberries and orange peel. Spread in sprayed pan. Refrigerate about 1 hour or until firm. Remove fudge from pan by lifting foil. Cut fudge into squares. Serve.
Put the wild rice in 9x9x2-inch baking dish that has been sprayed with nonstick vegetable spray. Layer the carrots over the wild rice. In large skillet, cook bacon until crisp; drain and crumble over the carrots. Pour off grease from skillet and add a tablespoon or two of oil. Saute the pheasant until well browned on both sides (about 10 minutes). Transfer to baking dish. In same skillet, saute the mushrooms and green onions until tender, adding additional oil if needed. Add soup, cream and sherry, and mix well. Add mozzarella and gently stir in artichokes. Spread over the pheasant layer. Sprinkle with Parmesan. Cover dish with foil sprayed with nonstick vegetable spray. Bake at 350° for 30 minutes; remove foil and bake 15 more minutes until bubbly throughout.
Drain the beans and place in a very large clean pan (or 2 large smaller pans) Fill with enough water to cover the beans by around 2 inches and bring to the boil. Do not add salt. Once boiling, reduce the heat to medium and cook for 45 minutes, stirring occasionally if you remember to. Now add the cubed steak and the bay leaves and reduce the heat to low. In a separate frying pan heat the oil over a high heat, fry the pork belly until browned all over and add to the pot. Fry the raw spicy sausages whole and once browned, slice and add to the pot. Fry the bacon and add to the pot. Lastly add the cooked smoked sausage slices (no need to fry these). Cook over a medium heat for 15 minutes, if the mixture is looking a little dry, add more water but do not water log. Reduce the heat to low. Now take out a cup full of the beans and water leaving the meat in the pan. Put in the blender with the onion and garlic, whizz until almost smooth (add a bit more tap water if necessary) and add to the pot. (If you don't have a blender, mash the beans and grate in the onion and garlic). Add the hot pepper sauce if using, season to taste with salt and pepper and cook over a low heat for an hour or two checking every 15 minutes or so. Do not let the mixture dry out. You should have a thick, meaty fragrant stew, if not continue cooking until the excess water has evaporated. Serve with white rice and the orange and coriander salad below. Freeze any leftovers within 24hours. For the salad, cut the onion into rings or half rings and soak in iced water for at least an hour. Cut the oranges on a plate to catch the juice. Slice the top and bottom off each orange and run a knife down under the skin and pith so you end up with a perfectly peeled orange with no white pith. Cut into rounds, remove any pips and arrange on a plate or platter. Season with salt and plenty of pepper. Drain the onions and pat dry, mix with the olive oil, lemon juice and coriander then season well. Sprinkle over the oranges and garnishing with a little extra coriander. Enjoy your feast! In Brazil they say that feijoada will induce sleep, so don't eat it on a busy day!
On 4 slices of bread, place a slice of gouda cheese. Drain juice from the sweet and sour red cabbage as needed and place a layer on top of the Gouda cheeese. Add desired amount of roast beef - (approximately 2-3 slices) on top of the cabbage. Top with another slice of Gouda cheese. Place the other 4 slices of bread on top. Butter top side of bread and place buttered side down in hot skillet. Butter the other side and flip when nice and brown. Cover the skillet while browning to melt and heat the entire sandwich. Serve with Dijon mustard.
Cut 1/16" off the ends of the cucumbers and scrub very well (leaving the blossom end on can lead to spoilage). Soak the cucumbers in ice water for a couple of hours. When cucumbers are almost done soaking, Mix the salt and water. Sterilize or wash your giant pickle jar (about a gallon) from the food warehouse. Make sure you have properly disposed of all the lousy pickles that use to be in it, I Recommend your compost heap or the garbage. Wash the jar or sterilize it so it no longer stinks like the vinegar they used to make there inferior pickles. Now it gets real easy. Pack as many of your pickles into the jar as you can. Use the rest for a salad or something. stick in all the dill (you can chop it, but it does not matter), all the garlic cloves, all the seeds, then stop, and look at your beautiful jar. If you have the grape leaves, stick them in at this time. I don't ever use them, but my buddy does. Pour the salt water in the jar. All the way up to the top minus an inch, or a half inch or so. If you are short water, add some. Tightly cover the jar with the lid that came on the giant pickle jar. Cover it tightly, as hard as you can turn, stop, then tighten again just to make sure. Stand back, and look at the beauty of what you have made. Place jar UPSIDE down, with a towel over it (to keep it dark), in a cool (65-58°F) place in your home. Put a plate under the jar to see if it leaks. The next day (24 hours later) check to see if the jar leaked. If it did, it means you didn't follow my instructions. Tighten the lid (if needed) and TURN IT UPRIGHT, cover it with the towel, and ignore it. Walk away. Leave in cool dark place for five days. If you want to leave them for a full week, more power to you. Both time frames will result in a great authentic Kosher pickle. Enjoy, then leave feedback on this recipe.
Preheat oven to 375 degrees. Toss shrimp shells with olive oil and garlic salt and spread evenly over an aluminum foil lined baking sheet or roasting pan. If they are not in a single layer, spread over two pans. Roast in oven for 15-20 minutes or until well-browned. Combine all ingredients except for sea salt in a large stockpot and bring to a boil, then lower heat, cover and simmer for one and a half hours. If you prefer a richer stock, boil at a medium heat uncovered so that the water evaporates and the stock tastes as you'd like. You will end up with less stock this way. Add salt to taste in the last 10 minutes. Tip: I actually rinse my aluminum foil with all the browned bits (called fond in cooking terms) in a large bowl with my water to get all the amazing flavor this brown stuff provides and use that water in the stock. You don't have to do this, but it will make your stock all the richer! Strain out solids with a large colander first, discarding solids. Re-strain the stock with fine strainer to remove the finer debris, pressing the solids with a spoon and scraping the bottom of the fine strainer into the stock to get all the goodness. Use immediately, or place in freezer-safe containers and freeze up to 6 months. Great for shrimp bisque, any rice dish with seafood that requires stock like paella or jambalaya, gumbo, etouffee, etc. Enjoy!
Process steak until mixture resembles mince. Heat oil in a large frying pan over medium-high heat. Add onion and bacon. Cook, stirring, for 3 minutes or until golden. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned. Add tomato paste and flour. Cook, stirring, for 1 minute or until combined. Add stock and thyme. Stir to combine. Bring to the boil. Reduce heat to medium-low. Simmer for 30 minutes or until sauce has thickened and meat is tender. Season with pepper. Remove from heat. Preheat oven to 200°C/180°C fan-forced. Line eight 7.5cm round pie moulds with shortcrust pastry. Trim excess. (I would bake the crust for 5-8 minutes before filling with meat mixture to have a flaky crust) Fill cases with steak mixture. Top with puff pastry. Trim excess. Press edges together with a fork to seal. Using a small sharp knife, cut a small cross in pie tops. Brush with egg. Bake for 25 to 30 minutes or until golden. Serve with sauce.
Cut the cucumber, carrots, and onion into julienne strips. Place all vegetables in a medium-large glass bowl, sprinkle with salt and toss to combine. Let stand at room temperature for 30 minutes. Put the vegetables in a colander and rinse under cold water to remove the salt, drain well. Combine the vinegar, water, and sugar in a small saucepan. Heat until the sugar is dissolved and the liquid is boiling. Immediately pour over the vegetables in the bowl, toss to combine. Cover and refrigerate for at least 3 hours. Serve cold.
Preheat oven to 425* F and grease three baking sheets with shortening or dairy-free margarine. In large mixing bowl, beat together oil, sugar and eggs. Mix in prepared sweet potatoes until smooth; set aside. Sift together dry ingredients in medium bowl; stir into sweet potato mixture until completely blended. Dough should be sticky but not wet. Add an additional tablespoon or two of flour if needed; fold in cranberries, chocolate, and pecans. Drop by heaping tablespoonfuls onto prepared pans about 1" apart. Bake at 425* F for 15 minutes or until golden and set. Serve warm or cool on a wire rack.
Preheat oven to 350 degrees F. Place flour, salt, and pepper in a shallow plate. Dredge chicken in mix, tapping to remove any excess. In a large skillet, heat oil over medium-high heat. Cook chicken until lightly browned, turning once, about 4 minutes. Transfer to baking dish. Add onion to pan and saute until softened, about 2 minutes. Add mushrooms and saute until lightly golden, about 3 more minutes. Add garlic and saute until aroma is released, about 30 seconds. Stir in wine, artichokes, rosemary, and red pepper flakes and bring to a simmer. Pour artichoke mix over chicken, cover, and bake 40 minutes, until chicken is tender and cooked through. Season with salt and pepper, and stir in oregano before serving.
Combine all ingredients, except lettuce, in a blender or food processor; puree until blended. (Note: Omit the anchovies if you do not like their flavor.). Place lettuce leaves in a large bowl and toss with dressing until well coated. Yields about 2 cups per serving.
Combine butter, margarine, sugar, cream cheesem, and eggs. Add flour and baking powder. Mix well. Add 1 cup of each; maraschino cherries, dates, raisins, nuts, pineapple wedges (candied) and fruit cake mix. Grease and flour bundt pan. Bake at 325F for 1 1/2 hours.
Place freezer bowl of ice cream maker into the freezer. It is better to keep it in there 24/7 that way it is always ready. In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved. Stir in the heavy cream and vanilla to taste. Stir in cake mix, making sure there are no lumps. Pour mixture into the freezer bowl and let mix until it has thickened (about 25-30 minutes). Remove ice cream from freezer bowl and place into a separate container. Place freezer bowl and the ice cream into the freezer to further harden.
Meringue shell: Beat all ingredients together til they are really stiff and glossy. Spread evenly in a well buttered pie plate, raising the meringue around the sides of the pan. Preheat oven to 400°F, and turn it OFF. Put the pie shell into the oven, and forget about it til the oven is cold (overnight is a good amount of time). The shell will be a pale beige. If it has cracked, the oven is too hot. If it is tough, the oven was too cool. Filling: Add boiling water to the jello powder, stir til powder is dissolved. Chill until mixture is consistency of egg whites. Mash fresh raspberries slightly. Whip cream til stiff and fold both into the jello. Chill until mixture holds its shape when dropped from a spoon. Spoon into prepared meringue shell. Chill for several hours. Garnish with sweetened whipped cream and whole raspberries at serving time. If desired, raspberries could be substituted with strawberries.
In a 4 quart saucepot, sweat the carrots/onions/celery/parsley in margarine. Sweating means sauteeing the veggies on medium low heat with the lid on. to release the natural oils from veggies.) About 10 minutes. Add the paprika and mix thoroughly. Add the chicken breast. Stir in the crushed tomatoes, chicken base and water. Cover with lid halfway and simmer until veggies are tender. Breast should be done at this point also. Remove it and set aside. Meanwhile prepare dumpling dough: I use a small processor. 1 1/2 cups flour. 2 eggs. 1/4 teaspoons salt. 1/2 cup water. Process or beat until the dough is stretchy. Cover and set aside. When the veggies are tender the the breast is cool enough to handle cube it and return to soup. Using the long side of a tablespoon, make small dumplings 1"x1/4" and release in simmering soup. Let dumplings cook until they rise to the top and continue to simmer for about 5 minute. So that the soup is not watery, it is thickened using: 1/4 cup water and 2 tablespoons of all-purpose flour. Mix well to avoid lumps and pour quickly into the simmering soup mixing quickly. Simmer 5 more minutes. Check seasonings and you're ready to go -- !
Heat oven to 250F. Wash ribs. Combine Seasoning Ingredients in a small bowl. Rub ribs with seasoning ingredients and place in roasting pan. Bake uncovered in an oven for 2-3 hours, or until most of the fat has cooked away from the ribs. (You may need to tent the ribs with foil in order to keep them from drying out.) Combine Sauce Ingredients in another bowl. Remove ribs from oven (and drain any grease from pan). Pour over (baked) ribs, turning to cover ribs completely. Cover ribs with foil and marinate in refrigerator for 30 minutes. Grill ribs on medium heat until brown, about 10-15 minutes. Baste with sauce as needed while grilling.
Mix all ingredients together. To use the glaze, remove your ham from the oven when there's 30 minutes left. Pour off any drippings that have accumulated in your pan. Take a sharp knife and score the ham in a criss-cross pattern. If it's a spiral ham, making a set of vertical cuts should be fine. Use about a third of the glaze to coat the ham, and return to 400°F oven for 8-10 minutes. Repeat applications of the glaze 1-2 more times, returning the ham to cook for about 8 to 10 minutes after each application of the glaze. Be sure not to use glaze in the bottom of the pan - this will dull the sheen.
Pudding: Crumble the bread, with the crust, into a bowl. Cover with combined milk, cream and liqueur and let stand an hour or until the bread has absorbed most of the liquid. Preheat oven to 325 degrees F. Butter a 13 x 9-inch baking dish and set aside. Beat eggs, sugar and vanilla extract until well blended. Mix gently with bread and raisins. Spoon into pan, smooth top. Bake until light brown and the custard is set, about an hour. Caramel Irish Cream Sauce: Pour sugar into water in saucepan and let stand until sugar is wet. Add 2 tbsp of butter and cook on medium high to high, stirring constantly, until the mixture turns nut brown. Remove from heat. Immediately and CAREFULLY, to avoid splatters, pour in coffee and cream into the saucepan. Return to heat and cook, stirring constantly, until caramel melts. Add more cream if caramel is too dark. Remove from heat and cool. Stir in lemon juice and liqueur just before serving.
In a blender, combine the coconut milk, curry paste, soy sauce, sugar and peanut butter. Blend until smooth. Taste and add the salt, if desired. Taste and add more curry paste if you prefer your peanut sauce spicier. Make stir-fry. Add enough peanut sauce to coat the vegetables, toss and stir-fry for 1 minute to heat through. Serve with steamed rice or noodles. Or use sauce for dipping.
Using your fingers and a thin knife, pull the roast apart along its natural seams. Trim off any thick layers of fat. Carve the roast into 1-1/2- to 2-inch cubes and arrange them on a paper-towel- lined tray to dry. Position a rack in the lower third of the oven. Heat the oven to 325°F. Heat the oil and bacon together in a 7- or 8-qt. Dutch oven over medium heat, stirring occasionally, just until the bacon is browned but not crisp, 5 to 6 minutes. With a slotted spoon, transfer the bacon to a small plate. Season about one-third of the beef with salt and pepper, and arrange the cubes in a sparse single layer in the pot to brown. Adjust the heat so the beef sizzles and browns but does not burn. Cook until all sides are a rich brown, a total of about 10 minutes. Transfer to a large plate or tray, and season and brown the remaining beef in two more batches. When all the beef chunks are browned, pour off all but about 1 Tbs. of drippings, if necessary. Set the pot over medium-high heat, add the shallots, season with a large pinch of salt and several grinds of pepper, and saute until they just begin to soften, about 1 minute. Add the brandy and let it boil away. Add the tomato paste, garlic, and herbes de Provence, stirring to incorporate, and saute for another 1 minute. Add the wine, stirring and scraping the bottom of the pan with a wooden spoon to dislodge the caramelized drippings, and bring to a boil. Pour in the liquid from the tomatoes, holding the tomatoes back with your hand. Then one by one, crush the tomatoes with your hand over the pot and drop them inches Add the orange zest, and return the beef (along with accumulated juices) and bacon to the pot. Finally, add the carrots, bring to a simmer, cover, and slide into the oven. Cook the stew, stirring every 45 minutes, until the meat is fork-tender (taste a piece; all trace of toughness should be gone), 2 to 3 hours. Before serving, skim off any surface fat (if there is any), taste for salt and pepper, and stir in the parsley. Make Ahead: This dish can be made up to three days ahead. Reserve the chopped parsley and don't bother skimming the surface fat. Instead, transfer the cooled stew to a bowl or baking dish, cover tightly, and refrigerate. Before reheating, lift off the layer of solid fat that will be on the surface. Reheat gently in a 325°F oven in a covered baking dish, stirring once, for about 30 min., or until hot. Taste for salt and pepper and add the parsley just before serving.
Preheat oven to 350 degrees. Cut squash in half lengthwise and remove fibers and seeds. Place cut-side down in a glass baking dish and add water to the dish to a depth of 1/4 inch. Bake 30 minutes or until squash is soft but not mushy. Remove from oven. In a small bowl, combine butter, lime juice, and chili powder; stir until well blended. Season with salt and pepper. Spoon the butter mixture into baked squash cavities and serve hot.
Combine cabbage, pepper, celery, carrot, onion & sugar. Mix well and set aside. Combine vinegar, oil & salt in a saucepan, & bring to a boil. Pour over cabbage mixture and stir well. Cover and refrigerate 2-3 hours to chill. Drain most of liquid out before serving(there will be a lot). Enjoy!
You will need a high temp oven proof shillet for this. Put oven rack in middle position and preheat oven to 450°F Melt butter in skillet over moderate heat, then transfer 2 tablespoons to a blender. Add apple wedges to skillet and cook, turning over once, until beginning to soften, 3 to 5 minutes. While apple is cooking, add milk, flour, eggs, granulated sugar, vanilla, and salt to butter in blender and blend until smooth. Pour batter over apple and transfer skillet to oven. Bake until pancake is puffed and golden, about 15 minutes. Dust with confectioners sugar and serve immediately.