HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak the chickpeas on a bowl of water overnight, rinse and drain. You can used tinned chickpeas to skip this step, in which case just drain and rinse. Heat the oil in a soup pan, fry the chunks of Chorizo until beginning to crisp before adding the chickpeas and cooking for a further 3-4 minutes, stirring. Stud the onion with the whole cloves and add to the mixture in the pan along with the garlic and coriander. Pour enough water over to cover ingredients with about 1/4 inch to spare, cover with pan lid and simmer for 2 hours, checking every now and then to make sure water doesn't evaporate and adding more if needed. Remove the clove studded onion and season the soup with salt and pepper to taste. Blend half the soup mixture until smooth, adding more water if necessary, then return to the pot, give a good mix and reheat. Whilst reheating, toast some almond flakes until lightly brown under the grill. Serve with a swirl of cream on the top and a sprinkling of the toasted, flaked almonds.
melt butter with the first 7 ingredients. take off of heat, and stir in the flour. Pour into a medium sized bowl. Mix in cheese. Add as much milk to form a log. Refrigerate for 30 minutes. Cut log into cookie sized circles, and place on greased cookie sheet. Bake in a 400 degree oven for 20 minutes.
Preheat oven to 350 degrees. Brown beef in 3 quart saucepan; drain, and add sauce and water; simmer about 10 minutes. Combine remaining ingredients, except lasagne, for filling. Pour about 1 cup sauce in bottom of 9X13 pan. Layer 3 uncooked lasagne noodles on top of sauce; top with about 1 1/2 cups sauce, and 1/2 of cheese filling. Repeat layers of noodles, sauce, and filling. Top with a layer of noodles and remaining sauce. Cover with foil and bake for 55-60 minutes. Remove foil; bake another 10 minutes. Allow to stand for 10 minutes, to make cutting easier.
Pour the oil into a heavy skillet (I use a 10-inch cast-iron) or saucepan and place over moderate heat. Add the onions and cook, stirring often, until they are tender, starting to become crisp, and have turned a rich brown color. This can take as long as 25 minutes. Remove half the onions to a dish and reserve. Add the lentils and water to barely cover the lentils. Bring to a boil, stirring up the caramelized bits of onion at the bottom of the skillet. Lower the heat, and simmer the lentils and onion for about 25 minutes, covered, or until the lentils are cooked but still firm to the bite. Check a few times to see that there is enough water; add it sparingly, if necessary. If there is too much liquid, remove the cover and boil the lentils to evaporate excess water. Stir in the reserved onions and taste for seasoning. Serve hot or at room temperature.
Melt butter in pot over medium-high heat. Add sliced celery, generous 3 cups diced pears, leek tops, bay leaves, and thyme. Cover; cook until celery softens, stirring occasionally, about 8 minutes. Toss in flour. Stir in 3 cups broth; bring to boil. Cover, reduce heat to medium-low, and simmer until celery is tender, about 20 minutes. Remove bay leaves from soup. Puree soup in batches in blender until smooth. Return puree to same pot. Season to taste with salt and pepper. Thin with more broth by 1/4 cupfuls, if desired. Rewarm briefly. Divide soup among bowls; garnish with 1/2 cup finely diced pear and celery leaves.
Heat oil in a large pot over medium high heat. Add sausage and cook until browned (5 minutes), stirring occasionally. Using a slotted spoon, transfer sausage to a bowl. Stir in vegetables (onion - celery) and Italian seasoning; cook stirring until vegetables soften (8-10 minutes). Stir in lentils and the broth. Bring to a boil; reduce heat to medium and simmer until lentils are tender (20-30 minutes). Stir in sausage and simmer for 10-15 minutes or until vegetables are tender. Season to taste with salt and pepper and stir in spinach, cooking until spinach is wilted (3-5 minutes).
Spray a stock pot with non-stick cooking spray. Saute' celery with salt until tender. Reduce heat to low and add garlic, ginger, and pepper. Cook until aromas are released, stirring constantly, about 2 minutes. Add lentils and cook an additional 3 minutes, constantly stirring so the beans are evenly cooked. Add stock, tomato paste and spinach, bring to a boil, reduce to a simmer, and cook, uncovered, about 1 hour 15 minutes. Stir soup regularly to ensure even cooking so the beans do not burn. When done, beans should be soft inside, with no chalkiness. Puree with stick blender to desired consistancey.
Place all ingredients into a shaker cup with ice. Shake, shake, shake. Shake, shake,shake. Strain and serve in 3 shot glasses. You know what next, singing down, down, down, down, down, down.
Wash, pick over, dry and tear up the lettuce. Trim the asparagus, and steam it. As soon as it is cooked, plunge it into cold water to stop it from cooking any further. When it is cool, drain well and cut it into inch long pieces. Toast the pumpkin seeds in a dry skillet over medium heat, stirring frequently, until they"pop" and turn light brown. Turn them out at once to cool on a plate. Cut the feta cheese into 1 cm cubes. Mix the oil, vinegar, tamari or soy sauce, Worcestershire sauce, pepper, cumin and celery seed. Arrange the lettuce in a salad bowl, with the asparagus, cheese, and pumpkin seeds over it, and drizzle the dressing over the salad immediately before serving.
In a large skillet over medium heat, heat butter and oil then stir in spices, except salt and pepper. Cook for about a minute. Stir in squash and saute until well coated, adding white pepper and salt to taste. Remove to serving dish. Sprinkle with toasted almonds and orange zest just before serving.
In large skillet vegetable stock and kitchen bouquet ;heat to boiling. Add fillets and gently simmer for approximately 3 minutes. Carefully turn fillets over and gently simmer for another 2 minutes. Serve immediately.
Sift flour, baking powder, and salt. In a large bowl, beat egg whites (SAVE THE YOLKS) and cream of tartar until soft peaks form. Add 1/2 cup of the sugar and beat until very stiff. Do not underbeat. Set aside. Beat yolks until blended. Add remaining 1 1/2 cup sugar and beat until blended. Add the dry ingredients alternately with the cold water. Fold the egg yolk mixture into the egg whites. Add the lemon juice and mix it in gently. Bake in an ungreased tube pan 60-70 minutes at 350 degrees. Invert and cool completely before removing from pan.
In a small food processor or blender puree the the garlic and ginger with the butter until smooth. Cut the baguette lengthwise; spread butter mixture on both cut sides; broil 4" away from heat source until golden brown, about 3 minutes.
In a large pot, bring enough water to cover the ribs to a gentle boil. Add salt, pepper, whole garlic cloves and bay leaves to the water. Meanwhile remove the silver skin from the back of the racks and cut rib racks in half. Add ribs to water. Boil for 30 minutes and strain. Preheat oven to 350°F. Cut rib racks into individual ribs and place in a baking pan lined with tin foil, for easier clean up. Sprinkle ribs with seasoning and toss. ***If you are using a salty seasoning, be careful not to use too much and don't use salt at the end. Cover with foil. Bake for 30 minutes. Meanwhile, place a wire rack on a cookie sheet. I lined the sheet with tin foil as well. Place ribs on the rack. Broil ribs until they are medium brown. In my oven, they are done after 4 minutes under a high broil setting. If you have time, you can turn them over and broil the other side. Sprinkle with freshly ground sea salt and pepper to taste. Do not add the salt if your seasoning is salty. Make sure you taste them! I added more of my dry rub seasoning at this point because they needed a bit more flavour.
Saute the shallots in the clarified butter in a 10 inch frying pan. When tender, add corn and chilies. Cook a minute or two then add the wine. Boil to reduce by one-third. Stir in the Cream and bring to a boil again. Season to taste with salt and pepper. Puree 2/3 of the corn sauce then stir back into remainder. Serve warm with seafood cakes.
Trim any thick fat from the outside of the pork butt. Cut the meat into 1-inch cubes. Discard any cubes that are pure fat, but don't try to trim all of the fat out of the meat. Put the pork in a large pot. Add the water the strips of orange zest, garlic, onion, red pepper flakes, cinnamon, bay leaves, oregano, 1 1/2 teaspoons salt and cloves. Bring to a boil then reduce to a simmer. Skim off any scum that forms on the surface. Simmer for 1 1/2 hours, until the pork is very soft, adding more water if necessary to keep the meat submerged. Season with salt. Bring to a gentle boil and cook until the water has evaporated about 30 minutes. Cook a little longer to fry the meat slightly. (Note: if you want extra-crispy carnitas, fry approximately 25 minutes.) Watch carefully to prevent burning. Remove the bay leaves and cinnamon sticks. Put the meat in a fine strainer and push gently with a wooden spoon to remove any excess fat. Discard the fat. Fold a few tablespoons of carnitas inside each tortilla and top each taco with cilantro, onion and salsa.
Heat oil in large pot. Dice onion,chop carrots, bell pepper and zucchini; saute 3 to 5 minutes stirring constantly. Mix in the canned beans and tomatoes. Bake at 375. Top with torilla chips and paramesan cheese; broil 1 minute.
Break the chocolate into a bowl and microwave on medium for 30 seconds. Stir and then continue to zap for 10 seconds at a time until the chocolate is melted (about another 30 seconds). Dip the base of each marshmallow in the chocolate and then place on a sheet of baking paper or wax paper. Take a teaspoonful at a time of melted chocolate and drip a blob on top of each marshmallow. Place an M&M/Smartie/Pebble on top of each blob. Reheat the chocolate if it is getting difficult to make blobs. In hot weather, put in the freezer for about 5 minutes. Remove the Wee Men from the baking paper when the chocolate is set.
**A lot of the measurements are to taste.**. Heat a large Dutch oven with some E.V. Olive Oil. Once hot, reduce heat to medium high & saute garlic & onions until fragrant & slightly brown. Add meat & brown. Slowly add all of the liquids: V-8 Juice, Chicken Stock, dissolved Beef Bouillon, Liquid Smoke, Molasses, & Worcestershire Sauce. Mix well. Reduce heat to low & simmer for 5 -10 minutes. Add tomatoes. Add the spices: Chili Powder, Salt, Pepper, Cayenne, Cumin, & Allspice. Cover Dutch oven & simmer for 30 minutes. Add remaining ingredients. Continue simmering until chili becomes thick & hearty (about an hour or more). Be sure to taste throughout cooking process & feel free to add to the chili. If chili becomes too salty, chop a potato into 8 large chunks & place into chili. The potatoes will absorb the extra salt. Serve chili in bowls and dress with a fine layer of grated cheddar cheese, a dollop (spoonful) of sour cream, and serve with crackers.
Mash together avocado, lime juice, and salt in bowl. Spread 1/4 mixture, 1/4 spinach, 1 and 1/2 tsp cilantro, and 1/4 cup cheese over half of each tortilla. Fold tortilla in half. Heat a dry, nonstick skillet over medium heat. Two at a time, heat the quesadillas in the skillet until the cheese melts and the tortillas are slightly browned, about 3 minutes on each side.
Preheat the oven to 325°F Butter and flour a 10-inch bundt pan or tube pan, or a 10-inch springform pan. Using an electric mixer or by hand, cream butter in a large bowl until light and fluffy. Gradually beat in sugar. Beat at medium speed until light and fluffy. Add eggs 1 at a time, beating well after each addition. In a separate bowl, combine flour, salt and baking soda. Add flour alternately with yogurt, beating after each addition, ending with the flour. Add vanilla, raisins, lime rind and syrup. Beat a few seconds longer or until smooth. Do not overbeat. Spoon the batter into the prepared cake pan and smooth out the surface. Bake for 1 hour and 10 minutes, or until a skewer inserted in the centre comes out clean and the cake is evenly brown. Cool on a wire rack for 10 minutes. Remove from pan and let cool completely on wire rack. Combine cream and syrup in a large pot over high heat. Bring to a boil and boil for 3 minutes or until slightly thickened. Cool. Serve over slices of cake.
Cook pasta in boiling salted water for 1-2 minutes less than the package directions say (so it's still quite firm and little undercooked). Drain and return to the pan. Toss with about 2/3 of the can of spaghetti sauce. Set aside to cool. Meanwhile, mix together ricotta, cottage cheese, parmesan and pepper. Stir til smooth. Set aside. Next, saute the zucchini, onion, and garlic in the olive oil. Add oregano, basil, salt and water. Cook until water has evaporated and zucchini is tender-crisp. Make sure the onion doesn't burn. Set aside. Assemble as follows in a 2 quart casserole dish that you've sprayed with Pam. First, put in about 1/2 of the cooled pasta, pat down with the back of your spoon. Then spread out the ricotta cheese mixture. Next, make a layer with the zucchini mixture. Again, pat with the back of your spoon so the zucchini nestles into the ricotta. Sprinkle with about 1/2 of the reduced fat mozzarella. Then put in the rest of the pasta. Pour the remaining sauce over the top. Sprinkle the top with remaining mozzarella. bake at 350 for about 35 minutes. Let cool slightly before serving.
Heat oil in a large skillet or wok over medium high heat. Add chicken. Cook and stir until lightly browned. Add remaining ingredients. Cook and stir about 10 minutes. Serve.
The starter which was left in the fridge for a day. Knead all the starter ingredients with your hand. Put in a Ziploc bag and keep in the fridge for a day. The following day, mix all the Kofte ingredients and the starter in a food processor. Put in a container with a lid. Keep in the fridge for 2-4 hours. Divide into 21-22 pieces and give each a long shape*, as shown in the picture. Heat up the Teflon pan over medium heat. Fry them all equally without using oil. Serve Inegol Kofte with Ayran, Kidney Bean Salad, grilled tomato and Cubanelle peppers, sumac, crushed pepper and oregano.
Preheat oven to 375 degrees. Discard seasoning package from ramen noodles. In a large bowl, mix together noodles, cereal, teddy bear cookies, nuts and raisins. In a 4 cup glass measure, combine cinnamon, honey, butter and orange juice. Heat in microwave until melted and well mixed. Pour this mixture over the cereal mixture. Toss to coat well. Spread into a large rimmed baking sheet and bake for 10 minutes, stirring once. Remove from oven and cool. Package in individual baggies, about 1/2 cup per baggie and then place in a larger freezer bag and freeze.
Combine all ingredients in a small saucepan. Heat over medium heat, stirring, until thick. Serve over pancakes, ice cream, cake or other dessert.
---TO MAKE SHERRY REMOULADE SAUCE---. Thoroughly mix together the cayenne, paprika, sugar, and salt. Stir in the ketchup, vinegar, sherry and horseradish. Fold in the onions, celery and parsley. Note: the sauce should be served at room temperature, but any unused sauce should be refrigerated in an airtight container. ---TO MAKE BEIGNETS---. In a mixing bowl, combine eggs, flour, milk, baking powder, garlic and Cajun seasoning. Stir until a sticky batter forms and then fold in corn, crabmeat, and scallions. In a heavy gauge pot, heat the oil on a high flame. When the oil is hot, drop golf ball size pieces of the batter into the pot. Cook until dark brown and no longer doughy in the center- approximately six to eight minutes. Serve with Sherry Remoulade Sauce for dipping.
Soak wooden skewers for 1 hour in water. Mix together the salad dressing, peanut butter, broth, honey, soy, garlic& Tabasco, stir well Thread Avocado & Mango alternately on the skewers Baste with the sauce BBQ over medium heat for apprx 4 minutes per side Serve with remaining sauce on the side
saute cornstarch or flour and oil or butter. Add remaining ingredients and simmer until thickened.
Saute pepperoni or sausage in oil. Flour & brown chicken in same pan. Add onion. Add remaining ingredients. Simmer on Low for 30 minutes. Serve with a nice, crusty French or Italian bread.
Chop the mango, pour into a blender with the rest of the ingredients. Blend until smooth, and serve in a tall glass. Garnish with a sprinkling of ground black pepper.
Heat oven to 350 degrees. Spray a 9 inch pie plate with cooking spray. Stir together all ingredients except apricot preserves until well blended. Pour into pie plate. Bake for 35-40 minutes or until knife inserted into center of pie comes out clean. Cool completely for at least 1 hour. In a small saucepan heat apricot preserves until melted. Spread over pie. Cool. Garnish with cool whip or whipped cream.
Clean the chilies and remove the seeds. Muddle the chilies with simply syrup and vodka in shaker. Add fruit juice. Shake well with ice. Serve in martini glass. Garnish with chili on rim. For a sweeter treat, sugar the rim.
Chop honeydew very fine. In a medium bowl, mix honeydew and its juice with lime juice and sugar. Set aside. Chop cantaloupe very fine. In another medium bowl, mix with its juice, sugar and orange juice. Freeze honeydew and cantaloupe mixtures separately in small containers, ice cube trays or pans. When frozen, break into chunks if necessary and shave in ice shaver. Serve side by side or layered in a glass for colorful dessert. (Can also use watermelon, lemon juice and sugar.).
Preheat oven to 400 degrees F. Grease or add paper liners to 12 muffin cups. Measure dry ingredients into a large mixing bowl, stirring until well blended. Add raisins and stir. Combine yogurt, honey, butter, and egg. Add to dry ingredients and stir together until all ingredients are moist. Fill muffin cups 2/3 full. Bake at 400 degrees F for 15 minutes.
Cook over med/low heat until bubbly. Simmer 5 to 10 minutes until slightly thickened.
Add the butter and 1/3 cup sugar to a large bowl. Using an electric mixer, beat about 3 minutes, or until well combined. Add in 1 cup flour and salt; beat on low speed just until the flour is incorporated; the mixture should be dry and crumbly. Scrape the flour from the bottom and edges of the bowl, pressing it into the pastry. The pastry should still be crumbly. Refrigerate the pastry until ready to use. Combine the peaches and figs in a big bowl. Add in the lime juice; toss to blend. In a smaller bowl, mix together the 2 tablespoons flour and 2 tablespoons sugar and the cinnamon; stir to blend. Sprinkle the cinnamon/sugar/flour mixture over the fruit. Fold gently, just to blend without crushing the fruit. Spoon the fruit into a lightly buttered 1 1/2 to 2 quart shallow dish. Sprinkle the cold pastry crumbs evenly over the fruit. Bake in a 350°F oven for about 35 to 40 minutes or the top is golden brown and the fruit bubbly. Let cool slightly. Sprinkle with powdered sugar and serve warm with ice cream.
Preheat the oven to 350 degrees F. Hand whip eggs, half-and-half, mayonnaise, and flour in a medium mixing bowl. Add remaining ingredients. Pour into an unbaked 9-inch, deep pie crust. Bake for 45 minutes to 1 hour or until the top is golden brown.
Separate eggs and beat whites until stiff. Mix all other ingredients and beat until smooth. Fold in egg whites. Heat 1 teaspoons of vegetable oil or butter in each aebleskiver depression. Pour batter in each cup, leaving about 1/4 " at the top of each depression. Using a knitting needle, wooden skewer, or fork, turn pancake about 1/4 of the way around when bubbles appear around the edge. Wait for bubbles to appear and turn again (should complete the ball, but if not, wait for bubbles and turn once more.). Allow time for the center to cook. Traditionally served sprinkled with powdered sugar and jam (Raspberry!).
In a food processor or blender, puree peaches. In a 3 quart container, combine peaches and remaining ingredients. Cover and chill for 5 hours to allow the flavors to blend.
Slice the squash in 1/4-inch slices and lay out on 2 cookie sheets. Sprinkle sparingly with half the salt and allow them to sweat for about 10 minutes. Then turn over and repeat on the other side, trying not to add too much salt. Once on the second side, sprinkle a bit of pepper and garlic powder on as well. In a shallow bowl or large plate, mix the crumbs and flour. (You can use bread crumbs or crushed crackers, too) Dust each slice with the flour mixture. Do not try to cake it on, as it will fall off during frying. Fry zucchini coins in 1 T oil, flipping after about 3 minutes. I like to replace the oil after a few batches. Drain on paper towels. You may eat them fresh - they're delicious! Or - Lay them out on a lined cooke sheet and freeze. Place in a freezer bag for storage. I then like to bake them at 400° for about 15 minutes to serve. Enjoy!
SAUSAGE MEATBALL PROCEDURE: Preheat oven to 350 degrees. Roll 5 oz. of sausage into miniature meatballs. Place on a well-oiled cookie sheet and bake in oven for 5 minutes. Remove and let cool. Set aside. PASTINA PROCEDURE: Bring 6 cups of water to a boil. Add 1 lb. Pastina. Cook until al dente (approximately 10 min.). Strain and set aside. CHICKEN TENDER PROCEDURE: Slice 4 oz. of boneless chicken breast into strips. Brush cookie sheet with olive oil, and lay out chicken strips. Sprinkle with salt, pepper and oregano. Bake in preheated oven at 350 degrees for 5 minutes. Remove and let cool. Set aside. TO SERVE -- Heat chicken stock. When boiling add cooked chicken, sausage meatballs, chopped escarole and Pastina. In a separate bowl mix 2 fresh eggs and 1/2 cup of Romano cheese. Add the egg/Romano cheese mixture to the boiling soup and stir gently. Cook one more minute until egg mixture is firm. Pour into bowls and garnish with diced red peppers and Romano cheese.
Soak plain gelatin in cold water for 5 minutes. Dissolve by placing it in a container over a small pot of simmering water. Allow to cool. Using an electric mixer, beat cream in a large well-chilled bowl. Just before it becomes soft and billowy, slowly add the sugar and flavorings to the whipped cream at the sides of the bowl, continuing to whip as you do. Whip the cream until barely stiff. Add melted and cooled gelatin all at once to cream during whipping. Stop whipping when cream forms soft peaks. Finish beating with whisk to adjust consistency. Serve immediately or cover and refrigerate. TIPS: For 1 cup of cream use 1/2 teaspoon gelatin soaked in 1 tablespoon cold water. For 2 cups of cream use 1 teaspoon gelatin soaked in 2 tablespoons cold water. For 6 cups of cream use 1 tablespoon soaked in 1/4 cup plus 2 tablespoon cold water. Stabilized whipped cream can be flavored, but do it as soon as possible before the gelatin sets.
1. Cut chicken breasts into bite sized strips or nuggets. Place in bowl of water and set aside. 2. Pour the bread flour in a bowl and season with salt and pepper. Set aside. 3. Pour the bread crumbs in another bowl and set aside. 4. In another bowl, beat the egg, 1/2 cup water and half and half together. 5. Heat oil in large frying pan over medium heat. 6. Take a chicken strip from the water and dip in the seasoned flour, then in the egg mixture, and finally in the bread crumbs, making sure the chicken is fully coated in each step. 7. Set the coated chicken aside to dry and repeat step 6 with the remaining pieces. 8. As pieces dry, you can begin to fry them until they are well browned on all sides, approximately 2 minutes per side, depending on the size of the piece.
In a dutch oven or large heavy bottomed sauce pot, heat oil until hot. Season the flour with salt& pepper. Dredge meat on both sides in flour Shake off excess flour. Place meat in oil and sear for about 5 minutes. Turn meat over to sear the other side for about 5 minutes. Drain off excess grease but don't scrape the pot. you want the brownings for flavor. Place all remaining ingredients into the pot except potatoes. Simmer covered over low heat for 1 1/2 hours. Add potatoes and simmer for another hour. Season to taste.