HumbleIntelligence/food-ner-1-Million huggingface dataset:
Quarter the beets if they are large, if they are small then just cut in half. In a large bowl whisk together cider vinegar, Dijon mustard, black pepper and salt. In a slow steady stream whisk in 3 tablespoons olive oil whisking continuously until well combined. In a large skillet cook the sweet onions in about 3-4 tablespoons olive oil with 1-2 teaspoons sugar until golden brown (about 15-18 minutes) season with salt and pepper to taste. Add the cooked beets, browned onions and feta cheese; to the dressing in the bowl; stir gently to combine. Sprinkle with toasted walnuts if desired. Delicious!
LIghtly soften and brown onions in a little oil - put into a large casserole dish. Saute the mushrooms until softened - add to casserole dish. Make up 1 cup of onion gravy mix with instant mix and 1 cup of water -- then add 1 cup of water to thin the mix. Place sausages - I use thick beef sausages (uncooked) into the casserole dish, and cover with the onion mixture. Stir through. Put a lid on the casserole dish and place in a preheated oven (180 degrees celcius) for 1 hour. Stir carefully once halfway through cooking. Serve up with mash and enjoy!
Put the ingredients in a slow cooker. Cook on high for 2 hours and low for 2 hours. Stir every 1/2 hour. Serve with tortilla chips and enjoy!
Pour triple sec or vodka and cola over ice, stir, and garnish with lemon.
Preheat the oven to 350 Fahrenheit. Spread the walnuts on a baking sheet and roast them for 5 minutes, just until they turn slightly more brown (this can also be done in a small skillet on top of the stove. Stir them constantly so they don't burn). Set a large saute pan containing the oil over low heat for less than a minute. Drop in the garlic and the shallots. Add the soy sauce, wine, and mushrooms and simmer covered until the mushrooms are tender, about 10 minutes. Use a slotted spoon to shake the mushrooms so the cooking liquid falls back into the pan (reserve the liquid), then place the drained mushrooms, cavity-side-up, in a baking dish. Bring the stock or water to a boil in a separate pot, pour in the couscous, reduce the heat, and simmer covered for two minutes. Remove from heat and let it stand, covered, for 10 minutes, until all the liquid is absorbed. Dump the couscous into the skillet with the reserved mushroom liquid and cook over low heat until all the liquid is absorbed. Lightly season the mushroom caps with salt and pepper. Mix the remaining ingredients, including the nuts, into the cooked couscous. Using a tablespoon, pile a small mound of filling inside the cap of each mushroom. Bake for 10 minutes or until the stuffing is lightly browned on top.
Break eggs into individual greased ramekins. Add a dash of salt and pepper, and dot with butter. Sprinkle with chopped ham and parsley. bake in a moderate oven (180C) for 15 minutes, or until eggs are firm.
To make dressing: Combine milk, mayonnaise, mustard, garlic, salt and pepper, stirring until smooth. Stir in finely chopped herbs. Gradually whisk in vinegar. Let stand for 10 minutes or until pasta is ready. To make salad: In large pot of boiling water, cook fusilli according to package. Drain pasta and rinse under running cold water until cool. In large bowl, combine pasta, veggies and dressing. Toss to coat and sprinkle with green onions. Allow to cool in refrigerator for at least 1 hour.
Bring water and butter to a boil. Add rice, cover, and cook for 20- 25 minutes or until rice is cooked. Remove from heat. While rice is cooking, saute bacon until crisp and reserve 2 T bacon drippings. Crumble bacon into pieces. Saute onion in bacon drippings until tender. Add cooked rice. Tear bread into small pieces and add remaining ingredients. Combine with rice and bacon. If dressing seems too dry, water, chicken broth, or melted butter can be added. Pour stuffing into a greased casserole dish. Bake, covered, at 350 degrees for 45 minutes. Remove baking cover and continue baking for 15 minutes longer.
Steep the 4 tea bags in 4 cups of boiling water for 10 minutes. Discard the tea bags and allow the tea to cool. Combine the lemon juice, sugar and 4 cups of cold water in a large pitcher. Add the tea and lemon slices. Serve over ice.
Melt cheese and butter; add crab meat and mushrooms. Spoon on split muffins. Place under broiler until slightly browned.
Melt the butter in a small saucepan over medium heat. Add the onion and cook until soft. Stir in the flour and cook for 1 minute. Drain the tuna and measure the liquid. Add enough milk to equal 1/4 cup liquid. Whisk into flour mixture, cooking until thickened. Season with salt and pepper and stir in tuna and olives. Refrigerate the mixture until cold. Shape 1/4 cup of the mixture into a patty. Coat with flour, then egg, then bread crumbs. Fry in a little hot oil in a skillet, turning once or twice, until crisp and golden outside, a total of about 6 minutes per side.
Preheat oven to 400 degrees. Slice potatoes lengthwise into thin spears (8 to 10 per potato). Place in medium bowl and toss with oil to coat well. Arrange in single layer on 2 large nonstick baking sheets. Bake for 15 minutes. Turn them over and bake 10 minutes longer or until golden brown and slightly crisp. In small bowl, combine yogurt, mayonnaise, sour cream and chives. Let stand 10 minutes before serving over baked potatoes. Dust with paprika.
Warm olive oil in a medium saucepan and saute onion for 3 minutes or until onion is tender. Add the chicken and stir for 5 minutes or until it's changed in color then add the tomato and tomato paste and stir for 5 minutes. Add MAGGI(R) Chicken Less Salt Bouillon cubes, water and seven spices. Bring to boil and simmer with occasional stirring for 5 minutes. Add the burghul and stir to boil. Cover and simmer over a low heat for 15 minutes or until burghul is completely cooked then serve immediatel.
Burgers: 1. Gently mix the hamburger, grated onions and salt/pepper. Form either 2 big patties or 4 smaller size patties. 2. Heat frying pan until very hot. 3. Place hamburger patties on the pan/grill and let sear just until juices start appearing on the top. Flip over and cook for a couple more minutes. You will want the burger slightly charred but still tender on the inside. 4. Place burgers on the side. Gravy: 1. Pour a little broth into the same pan and incorporate the yumyums, then pour in the rest of the broth. 2. Bring to a boil and let reduce for about 3-5 minutes or so, depending on taste, for a more potent gravy. 3. Turn down heat to a simmer. 4. Add couple dashes of worcestershire sauce. 5. In a seperate bowl, mix flour with some water. 6. Using a whisk, slowly whisk in the flour/water mixture until gravy is nicely thick & smooth. 7. Turn off heat and mix in the butter until well blended. Eggs: Traditionally, the eggs should be sunny-side up. The secret to a good fried egg is to fry the egg slowly on low heat until it's cooked... just don't overcook it! It also helps to have the eggs thawed to room temperature before cooking them. Rice: Use regular medium grain white rice... like 3 scoops worth per plate.
Cook the rice as per the package (takes about 15 minutes). In the meanwhile, brown the meat with the green onions and garlic. While those two are cooking, wash and cut your peppers. I take a knife straight up and down and go around the stem on the top. Be very careful while taking out the seeds and white ribs, as they frequently break (but that's OK if they do. . .not as pretty, but will still taste good). Place the peppers, standing up, in a pan. I usually cook 2 and freeze 2 for later. I like to put the ones I am going to cook in a loaf pan, as it helps them stand up. Once the rice is done and has set for the suggested amt of time (it will thicken), add the meat, parmesan cheese, tomatoes, beans, corn, salsa, cumin (and any other spices you'd like). Stir it all together really well. Taste it. . .you might need more spices or more "heat". Distribute the rice into the 4 peppers and put any extra rice around the peppers to help them stand up. Sprinkle the shredded cheddar/Mexican blend cheese over the peppers. Bake covered for 45 minutes on 350 degrees. Then uncover and bake 15 more minutes.
Preheat oven to 300 degrees. Butter a 9" x 13" baking dish. In a heavy 4-quart pan, combine cream, sugar, vanilla and salt. Warm over medium-low heat, just until steam comes off surface. Do not boil. Remove from heat, pour over cut-up croissants and let stand for 30 minutes In a large bowl, whisk together egg yolks and eggs. Gently stir in croissant mixture. Fold in peaches and blackberries. Pour into baking dish and bake for 1 1/2 hours or until a knife inserted in center comes out clean. Cool slightly. To serve: Cut into 12 squares, place one on each dessert plate, and serve with ice cream.
Slice off the top and bottom of the pomegranates, then break them apart and remove the seeds. With your hands, squeeze all of the juice out of the seeds, then push the mixture through a sieve, pressing down gently to extract as much juice as possible without pushing the bitter skins through. Discard the seeds. In a large shallow glass baking dish that will fit in your freezer, combine the juice with the sugar and stir until the sugar has dissolved (place the pan over a very low flame if desired to speed the dissolving of the sugar). Freeze for 4 hours, stirring every 15 minutes. Scrape the surface of the ice with a spoon into large flaky crystals. Refreeze if desired. The granita should be served as a chunky ice, not a smooth sorbet.
Preheat oven to 400°F. Brush flesh side of salmon with dressing; press into pecans until evenly coated. Place, pecan-sides up, on foil-covered baking sheet. Bake 13 to 15 minute or until salmon flakes easily with fork. Meanwhile, beat cream cheese spread and wine in small saucepan with wire whisk until well blended. Cook on medium-low heat 3 to 5 minute or until cream cheese spread is completely melted and mixture is well blended, stirring frequently. Spoon cream cheese sauce evenly onto four serving plates; top with salmon. Sprinkle with parsley.
In a large pot, partially cover with lid and cook 12 cups water, beef and barley with 1/2 Tbsp salt (30 min). Skim off any impurities that rise to the top to keep your soup clear. Sautee pickles with 1 Tbsp oil for a few minutes on medium/high heat. Add pickles, potatoes and sliced carrots to the pot and cook for an additional 10 min while making your Mirepoix "zazharka" in step. Mirepoix/Zazharka: Add 3 Tbsp olive oil to a large skillet and saute onion (2 min), then add grated carrot and sliced celery and continue to saute until carrots are soft (5 min). Stir 1 Tbsp tomato paste or ketchup into the pan and add this mixture to the soup pot. Toss in 2 bay leaves, 1/2 tsp black pepper, 2 Tbsp dill and more salt to taste. Continue to simmer for another 2 minutes or until your potatoes are fully cooked and can be easily pieced with a fork. Some people eat it with a dollop of sour cream,.
Shred the raw potatoes into a bowl. In a separate bowl, beat the eggs until thick and lemon coloured. Blend the potatoes, flour salt and oil into the eggs and mix until combined. Heat a lightly oiled frying pan then drop batter by spoonfuls onto the hot pan, flattening the batter (batter will be thick) to even out the pancake. Cook, turning once until golden brown. Note: If you spray the shredder with non-sticking cooking spray prior to shredding the potatoes, they will not stick. Delicious served with creamed spinach.
Preheat oven to 350°F. Place the pepperoni slices in a single layer on a baking sheet. Bake until crispy, about 10 to 15 minutes. Transfer to paper towels to absorb the fat and cool to room temperature. Season with coarse black pepper, if desired. Will keep for several days at room temperature.
Soak the bulgur in warm water for 20 minutes. Drain. Transfer the bulgur to a food processor with the remaining ingredients except the oil and puree. If the mixture is too thin, add a little more flour. Shape into patties about 2-inches long, 1-inch wide, and 1/2-inch thick. Heat 1/8-inch oil in a large skillet over medium heat. Fry the patties, turning once, until golden brown on both sides, about 2 minutes per side. Serve warm or at room temperature. HINT; To cook fresh pumpkin, cut it into eighths, place in a large pot of lightly salted water, cover, and simmer over low heat until tender, about 15 minutes. Drain, cut off the peel, and mash. Gently press in a strainer to remove the excess liquid. VARIATIONS: Fritadas de Calabaza (Sephardic Pumpkin Patties): This batter will be looser than the bulgur version, and is dropped from a spoon. Omit the bulgur, 1/2 cup water, onion, garlic, coriander, pepper, allspice, cumin, and cayenne. Add 3 large eggs and 2 to 8 tablespoons granulated or brown sugar. If desired, also add 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and a pinch of ground ginger. Kibbet Yatkeen bi Seniyeh (Syrian Baked Pumpkin Casserole): Spread the pumpkin mixture into an oiled 9-inch-square baking pan. Cut into diamonds or 1 1/2-inch squares. Drizzle with 1/4 cup vegetable oil. Bake in a 400-degree oven until golden brown.
Sort beans for debris and wash. Put beans in a large pot and add water. Bring to a rolling boil. Boil for 1 minute. Remove from heat and cover. Let set for one hour. Add to the pot the rest of the ingredients. Mix well. Return to heat and bring to a boil. Reduce heat and simmer at least one hour, or until beans are soft.
Preheat oven to 300°F;. Mash bananas in a medium bowl. Add sugar, brown sugar, and eggs; mix well. Add margarine. Stir in flour and baking soda. Add buttermilk and Black Walnuts. Mix until just moistened. Spoon into paper lined muffin tins. Bake for 20 minutes.
Place white grape (or apple) juice, lemon zest and lemon juice in a large saucepan. Gradually stir in pectin; continue stirring until completely dissolved. Place over medium-high heat and bring to a full rolling boil (a boil that cannot be "stirred down"), stirring frequently. Boil hard for 1 minute. Remove from the heat. Immediately stir in the mashed peaches. Stir vigorously for 1 minute. Stir in sugar to taste until dissolved. Divide the jam among six 8-ounce canning jars, leaving at least 1/2 inch of space between the top of the jam and the top of the jar (this space allows the jam to expand as it freezes). Cover with lids and let the jam stand at room temperature until set, about 24 hours. Store in refrigerator or freezer until ready to use. This keeps 3 weeks in the refrigerator or 1 year in the freezer.
Preheat oven to 350°F Coat 9-inch square baking dish with cooking spray. Chop cilantro coarsely, place in medium bowl. Chop tomato finely; set aside. Remove meat of chicken from bones (discard skin and bones) and chop coarsely; add to cilantro (wash hands). Stir in beans and 1 can of the enchilada sauce. Spoon chicken mixture equally into center of tortillas. Roll tortillas around filling and place, seam side down, in baking dish. Pour remaining can of enchilada sauce over enchiladas. Sprinkle tomatoes, olives, and then cheese evenly over enchiladas. Cover with foil and bake 15 minutes or until thoroughly heated and cheese is melted. Serve. (I usually offer sour cream to put on the side also).
Zucchini: Slice the zucchini about a 1/4 inch thick, using a mandolin, or a knife. In a plate place the flour, in another put the breadcrumbs and in a bowl whisk the eggs and the milk together. Then dip a slice of zucchini in the flour, then in the egg mixture, then in the breadcrumbs. While you are breading the zucchini, heat enough oil to coat the skillet. Fry the zucchini on medium low until a deep brown on each side. Place on a plate and keep warm. Sauce: Combine the shortening and the flour on medium heat till shortening is melted. Simmer 1 minute. Then in the food processor or blender add the zucchini till pureed. Then add the broth, and pulse. Pour the mixture through a cheesecloth, then slowly whisk the broth mixture into the shortening/flour mixture. Heat till thickened. Serve over the zucchini.
Place the frozen spinach on a plate and defrost in the microwave on HIGH for 6 minutes. Wring the spinach dry in a clean towel. While the spinach is in the microwave, preheat the oven to 425° and, in a large covered pot, bring the water to a boil for the shells. Salt the boiling water and cook the shells for 6-7 minutes; they should still be firm at the center; drain. Drizzle them with oil and set aside in a shallow baking dish. While the pasta is working, brown the meat over medium to med-high heat in 1 tablespoon oil. Add the chopped garlic and onions to the meat; season with salt, pepper, and nutmeg; and cook the mixture for 5 minutes more. Transfer the meat to a bowl; add the spinach and mix them together. Add the egg, bread crumbs, and half the cheese and combine. Fill the shells with the meat mixture and sprinkle the rest of the cheese on top, then bake for 11-12 minutes to set the filling in the shells and crisp the pasta at the edges. While the shells bake, heat the remaining tablespoon oil in a small pot over low heat with the halved garlic clove and cook for 3-4 minutes. Remove the garlic, add the red pepper flakes, and cook for a minute more, then stir in the tomato sauce and simmer for 5 minutes. Stir in the basil. Pour 1/2 cup of sauce on each dinner plate and top it with 4 shells.
Bring the stock to the boil in a large saucepan. Add the carrots and lentils, bring the mixture back to the boil, then cover and simmer over low heat for about 8 minutes, or until the carrot and lentils are soft. Meanwhile, heat the oil in a pan, add the onion and cashews and cook over medium heat for 2-3 minutes, or until the onion is soft and browned. Add the curry paste and cilantro and cook for a further minute, or until fragrant. Scrape the mixture into the carrot and lentil mixture. Blend the soup until very smooth. Then return to medium heat to warm it up before serving. Season to taste with salt and and pepper. Serve garnished with coriander and a dollop of yogurt.
Preheat oven to 350. Spray a 9x5 loaf pan with cooking spray. In a large bowl combine first 7 ingredients (and sugar if using) and mix well. In a small bowl whisk together milk, honey and egg. Add milk mixture to flour mixture, stir together. Spoon batter into prepared pan. Bake until a toothpick comes out clean in the center, about 50 minutes in my oven. Place pan on wire rack to cool for 10 minutes, then turn loaf out onto rack to cool completely. To make a glaze for the bread use 3 tablespoons honey, 2 tablespoons margarine and 2 teaspoons packed brown sugar. Microwave on HIGH until melted, then spoon over warm bread.
Cook peas for 5 minutes. While peas are cooking, saute celery, onions and water chestnuts in butter. Add cream of mushroom soup, milk and peas to above saute ingredients. Put in a 9x12 pan and top with buttered breadcrumbs. Bake at 350 degrees for 30 minutes.
Boil wine and garlic in heavy medium saucepan until reduced to 1/2 cup, about 15 minutes. Add next 5 ingredients; boil until reduced by half, about 20 minutes. Set sauce aside. (Can be made 1 day ahead -- cover and chill.). Cook bacon in a heavy large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels. Pour off all but 1 tablespoon drippings from skillet. Add flour to drippings in skillet; whisk to blend. Cook 1 minute, whisking constantly. Gradually whisk in wine sauce made previously; bring to a boil. Reduce heat; simmer until sauce thickens, about 2 minutes. Meanwhile melt butter in another heavy large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates. Mix bacon and bourbon into sauce. Season with salt and pepper. Spoon over steaks.
In a blender or food processor combine buttermilk, mayonnaise, scallions, basil, parsley, lemon juice and horseradish. Blend well until smooth. Add salt and pepper to taste, process briefly to blend flavors. Serve on salad of fresh mixed greens.
Trim both ends off the eggplant, then use a vegetable peeler to peel alternating strips of the skin; dice eggplant into 1 inch cubes and toss with the salt in a colander for 30 minutes up to 3 hours. Rinse the eggplant well and gently squeeze out as much liquid as possible leaving cubes whole. Heat 1/4 cup olive oil, over medium high heat in a large skillet; add eggplant and brown slightly, stirring occasionally, about 7 minutes. Remove eggplant with tongs and set aside, to leave as much oil as possible in the pan. Add remaining oil to pan along with the onions and pine nuts; cook, stirring occasionally, until onions are translucent and pine nuts are lightly browned, about 7 or 8 minutes. Return eggplant to skillet with the tomato, raisins, sugar, cinnamon, cumin, and pepper; mix well, turn heat to low, cover, and cook, stirring once or twice, until the liquid has thickened a bit, 5 to 10 minutes. Remove pan from heat and let cool to room temperature, uncovered, about 45 minutes; stir in the dill and parsley, adjust seasonings and serve with yogurt and lemon wedges.
Preheat the oven to 425F and grease or spray a 9x13" glass baking dish. Heat the oil in a large skillet over medium-high heat and add the onion and saute until golden, about 10 minutes. Stir in the garlic and shredded zucchini and cook over medium-high heat for 5 minutes, stirring constantly, until zucchini begings to wilt. Sprinkle with the flour and cook, stirring until the flour is absorbed. Stir in the milk, rice, 1/2 parmesan cheese, spices, mozzarella cheese, salt and pepper. Remove from heat and pour into prepared casserole dish then sprinkle the top with the 1/4 cup leftover parmesan cheese. Bake uncovered for 30-40 minutes or until golden and most of the liquid has evaporated. Remove from the oven and let sit for 10-20 minutes before serving.
Combine all ingredients in bean pot or crock pot with lid, mix well. Cover and bake at 400°F for 1 hour for thin bean mixture, or 1-1/2 to 2 hours for thicker bean mixture. Sprinkle with crumbled bacon bits to serve.
Place your pot on saute, Add chicken, spices, and olive oil. Saute about 2-3 minutes until the outside of the chicken is white. Add Egg noodles, broth, and veggies. Cook on manual high pressure for 5 minutes. Do a quick release. Stir in heavy cream. Place pot back on saute. Cook for another 2-3 minutes or until thickens. Serve.
In a microwave safe dish melt the butter. Mix in the soy sauce. Add potatoes and toss gently to coat. Cover dish with a paper towel. Cook on High for 8 minutes. Turn and cook on high for a further 8 minutes. Remove and stand 2mins before serving.
Mix chicken, soup, sour cream and Rotel together. Spray your crock pot with non-stick spray or use crock pot liner and lay 3 tortillas on the bottom. Then layer 1/3 of the chicken mixture and 1/3 of the cheese. Repeat the layers two more times starting with tortillas and ending with cheese.Cook on low for 6 hours. Serve with chips or cornbread and a salad.
Put the tomatoes, ketchup, stock, mustard, soy, parsley, sugar, cumin and chilli powder in a heavy-bottomed pan. Stir and gently cook until the mixture is thick and fragrant. Add the pork, stir well and briefly cook to heat through. When the sauce is almost ready, heat the bread rolls in a preheated oven. Then slice them in half and top each half with lettuce, and the bottom half of each roll with a quarter of the pork mixture and a good dollop or two of the sour cream. Press down the top and serve with plenty of serviettes on the side.
Preheat oven to 350° and line a muffin tin with cupcake liners. In a large bowl, mix together cake mix and cinnamon, then stir in vegetable oil, eggs, and 1 cup Fireball. Bake according to package directions. Let cool completely before frosting. Make Fireball frosting: In a large bowl, combine butter, half the powdered sugar, vanilla , salt, and remaining 1/4 cup Fireball. Using a hand mixer, beat until smooth. Add the remaining 2 cups powdered sugar and beat until light and fluffy. Gently stir in yellow food coloring, then red, being careful not to overmix (you want it to be streaky). Pipe frosting onto cooled cupcakes and garnish with one Hot Tamale each.