HumbleIntelligence/food-ner-1-Million huggingface dataset:
Arrange rack in lower third of oven. Preheat oven to 350 degrees. Heat 2 T. oil in Dutch oven over high heat. Add 5 or 6 meat cubes and sprinkle with salt and pepper. Brown meat on all sides, 5-6 minutes; transfer to plate. Brown remaining meat in batches, adding oil as needed. Add onions, carrots, and garlic to Dutch oven and stir to coat with oil. Reduce heat to medium and cook, stirring occasionally, until onions are light golden, about 15 minutes. Meanwhile, tie allspice, cloves, parsley and thyme sprigs, bay leaf, and chile pepper in a piece of cheesecloth. Add beef broth, stout, tomato paste, browned meat, and spice bag to Dutch oven. Heat to boiling, scraping bottom of pan with wooden spoon. Cover Dutch oven tightly with aluminum foil and lid. Bake, stirring occasionally, until beef is tender, 1-1/2 to 2 hours. If necessary, add water to keep solids covered with liquid while baking. Note: Recipe can be made up to this pint 3 days in advance. Remove spice bag and store beef in refrigerator. Before proceeding, remove fat from surface and heat to simmering.). Meanwhile, heat butter and 1 T. vegetable oil in large skillet over medium-high heat. Add mushrooms and cook until light golden, about 4 minutes. Transfer Dutch oven to top of stove. Remove spice bag and skim off fat from surface. Stir in vinegar and taste and adjust seasonings. Using slotted spoon, add mushrooms to stew. Simmer stew covered 5-10 minutes. Stir in chopped parsley. Serve hot over cooked rice or mashed potatoes.
Put the onion in a large frying pan and pour in the wine. Bring to a gentle simmer, cover and cook the onions for 6-8 minutes or until cooked through. Remove and when cool, mix into the mashed potato with the herbs, salt & pepper to taste. Flake in the fish in decent-sized chunks. Gently mix everything together, then using floured hands, shape into 4 fish cakes. Lightly dust with flour, dip in egg and then in breadcrumbs. Chill for at least 30 minutes (important or they will come apart in the pan). Heat 1cm oil in a large frying pan. Fry the fish cakes in batches for about 3-5 minutes each side or until they are golden, crisp and heated through. Drain on kitchen paper. Cut the bread/burger buns in half and toast until a light golden brown. Spread with the tartare sauce and place some lettuce leaves on the bottom half. Place the fish cakes on top of the lettuce and top with the remaining half of the bun. Serve with a wedge of lemon, chips (French fries), salad, baked potato or just by themselves! Will feed 2 hungry/greedy people(!) or 4 people with accompaniments.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the cooking liquid. In a large, heavy skillet warm the olive oil over medium-high heat. Add the sausage and onions. Using a wooden spoon break up the sausage into bite-sized pieces as it browns. Continue cooking until the sausage is golden and the onions are tender. Add the beans and oregano cook for 2 more minutes. Add the mascarpone cheese and slowly add the pasta cooking liquid until a smooth sauce forms, scraping up any brown bits from the bottom of the pan.
Bring broth to boil over high heat. Add lentils and thyme, reduce heat, cover and simmer until lentils are tender (20-30 minutes) Cook pasta according to package directions Drain pasta and lentils, transfer to serving bowl, keep warm. Combine vinegar, parsley, oil, honey and garlic in small bowl. Beat until blended. Add to pasta and mix gently. Sprinkle with cheese. Salt and Pepper to taste.
In a dry, nonstick skillet"fry" the rice until it's brown in color. Then put half of it in the bottom of a large casserole dish. Layer half of the shredded cabbage on top of it. Mix the water and the spaghetti sauce and then pour half of it over the cabbage. Spread half of the mushrooms over this. Then repeat your layers. Bake for about an hour in a 350 degree oven.
Combine all ingredients in a non aluminium covered dish and mix well. Pierce meat to be marinated several times with a fork. Place meat in marinade and cover. Refrigerate overnight, turning several times.
Preheat oven to 160 degrees celsius. Heat stock, wine and saffron in a saucepan, cover and keep at simmering point. Heat the butter and oil in a large ovenproof casserole baking dish. Add the garlic and onion and cook over medium heat until the onion is soft. Add the chorizo and chopped peppers and cook for 5 minutes or until the chorizo softens. Stir in the rice and cook, stirring for 1 minute or until the rice is coated with oil. Add the tomatoes and the stock mixture to the dish. Season with cracked black pepper. Cook uncovered on the middle oven shelf for 30 minutes. Remove risotto from oven, stir in the parmesan and cook in the oven for a further 15 minutes or until the rice is soft. Stir the parsley through the risotto, season with sea salt and cracked pepper. Serve with parmesan shavings.
Place eggs in a sauce pan and cover with cold water. Bring to a boil and cook for ten minutes. Remove from heat and discard hot water. Allow cold water from tap to run over eggs until cool. Remove shell and cut eggs in half. Remove yolks to a small bowl. Mash with a fork and then add mayonnaise, pepper sauce, pepper, butter, onion juice, and salt. Mixture should be the consistency of a thick paste. Using a pastry bag or spoon fill the egg whites with the egg yolk mixture. Chill for a couple of hours. Serve garnished with olive slices or parsley.
Make the enchilada sauce: Combine chili powder, flour, cocoa powder, oregano, cumin and garlic in a small saucepan. While whisking, slowly add water one tablespoon at a time until a fairly thick paste forms. Whisk in stock, bring to boil and then lower hit and simmer for 5 minutes, or until the mixture thickens. Now whisk in the tomato sauce, bring to a boil, then lower heat and simmer for 10 minutes, uncovered. You can add salt at this point, but if your chili powder has salt (as most do) you might want to skip it or use only a small amount. Remove from heat and set sauce aside for now. Preheat oven to 350F. Heat the olive oil in a saucepan over medium-high heat, then add the onion and bell pepper. Saute for about five minutes, then add the garlic and chipotle peppers and cook for 2-3 minutes longer. Stir in the black beans WITH can liquid. Stir well. Now add the drained corn, cumin, oregano and salt. Bring to a boil, then lower heat and simmer uncovered for 30 minutes, while stirring every 10 minutes. You want most of the flavorful can liquid to get absorbed/evaporate. Once the beans & corn are done, remove from heat and stir in lime juice and cilantro. Finally, construct your enchiladas! Spray a 13x9inch baking dish with cooking spray. Spread about a third of the enchilada sauce over the bottom of the dish. Spoon about 1/2 cup bean & corn mixture in the middle of a tortilla. Roll up; place seam side down in baking dish. Repeat one by one with remaining tortillas. Spoon the remaining sauce over the enchiladas evenly. Place in oven and bake for 40-45 minutes. Let enchiladas cool for at least 5 minutes before eating. Sprinkle with Cotija cheese just before serving.
Melt 2 tablespoons of butter in a large frying pan. Add turkey and fry until golden brown on both sides. Season with salt and pepper. Place turkey slices in a shallow baking dish in 1 layer and cover each with a slice of mozzarella cheese and some of the chopped tomatoes. Dot with remaining butter and bake in a 375 degree oven for 20 minutes or until tomatoes are cooked and cheese has melted. Before serving sprinkle with fresh chopped parsley.
Heat the oil in a large skillet over medium heat. Add the onions and cook until soft, about 8 to 10 minutes. Stir in the garlic and cook for one minute longer. Add the remaining ingredients to the skillet and bring the sauce to a boil. Reduce the heat and simmer for 30 minutes, stirring occasionally. Strain the sauce into a medium bowl. Cover and chill until ready to use. Enjoy!
Thoroughly mix first two ingredients. Add eggs one at a time and completely mix after each. Add the extract and beat until smooth. Whisk flour and baking powder together and add to egg mixture just enough to make a workable dough. Roll a piece of dough into a ball and flatten it to make a 4-inch diameter round onto cookie sheet. Roll some dough into a 1/4-inch diameter "rope" and cut 2 pieces enough to crisscross a raw egg which is placed in the center of the round and the edges sealed.o. Repeat until all six eggs are used up and bake at 350 degrees F. 20-25 minutes or until golden brown. Leftover scraps of dough can be shaped into cookies and baked along with the egg baskets.
Heat oven to 450 degrees, line a 15 X 10-inch jelly roll pan with non-stick foil. In a food processor, combine preserves,brown sugar, garlic and salt; process until garlic is finely chopped. Remove to a small saucepan, stir in vinegar and bourbon; bring to a simmer over medium heat; cook 5 minutes. Add cornstarch-water mixture to saucepan; cook 2 minutes or until thickened(you will have about 1 1/2 cups glaze). Cut wing tips off and discard; cut wings in half at joint for about 36 pieces. Place on prepared pan; remove 1/2 cup peach-bourbon glaze and set aside; brush wings with 1/2 cup of glaze, roast at 450 degrees for 15 minutes. Remove pan from oven; with tongs ,turn wings over; brush with remaining glaze; roast 15 minutes more,until juices run clear. To crisp skin, increase oven temperature to broil; broil wings for 2 to 4 minutes, serve with reserved glaze, enjoy.
Break bread into small pieces. Place in a bowl and cover with cold water. Soak 30 minutes, drain well, squeeze moisture from bread. Place dried fruit, butter, marmalade, egg, nutmeg and vanilla in a bowl. Add bread, mix well. Blend in enough milk to make a stick consistency. Pour into greased 18 cm square tin. Bake in moderate oven 180 C for 1 hour or till firm. Rest in tin for 10 minutes then turn out. Delicious hot or cold.
In a small bowl, mix together coconut milk, red chile powder, coriander, turmeric, and salt. In a medium saucepan, heat oil over medium heat. Add onion, cinnamon stick, and cumin seeds; saute until onions are soft. Stir in tomatoes, peas, and coconut milk mixture. Reduce heat, and simmer until the peas are tender, about 5-10 minutes. Serve hot over basmati rice, chappatis, tortillas or bread.
Heat oven to 375 deg. Grease 9x13 pan. Pat out 1 can of crescent rolls on bottom of pan, pinching seams together. Cream the cream cheese, sugar, egg and vanilla together until well mixed. Spread over layer of rolls. Pat out second can of rolls on wax paper, pinch seams together and cut into strips. Place, latticelike, on top of cheese mixture. Bake for 25 minutes or until golden brown. While cooling just a bit, mix together the powdered sugar and lemon juice. Add enough milk to make mixture a thick syrup consistency. Dribble over top of still warm pastry. This is very pretty at Christmas to decorate with sugared cranberries and mint leaves.
Place chicken tenders into a large zip lock bag. Pour in peach preserves, adobo sauce, BBQ sauce, salt and garlic. Marinate for at least 1 hour. Preheat indoor grill pan or outdoor grill to medium high heat. Spray grill with cooking spray. Grill chicken for 3-4 minutes per side or until cooked through.
Dip cutlets in Eggbeaters in medium-sized mixing bowl, then transfer to Parmesan cheese in Ziplock bag. Really mix that cheese thoroughly, in every nook &cranny. **Remember: the more Parmesan you get onthe chicken, the crispier your nuggets are going to be! Fill pan halfway with oil, & keep heat at medium-High. Dip cutlets slowly into pan (I use a deep sauteer as a makeshift!) & carefully flip once undersides are a light golden brown. Chicken is done once golden brown & stark-white on the inside and looks almost "string-cheesy" when cut open. Enjoy. It looks & tastes just like restaurant-fried chicken!
Combine all ingredients in a large pot and bring to a boil. Boil 10 minutes; reduce heat and simmer an additional 10 minutes. Ladle into sterilized jars leaving about 1/4 inch head space and place in boiling water bath for 15 minutes. Let cool 24 hours.
Cream butter, icing sugar, milk and extracts well. Mix in tin cream. Add coconut. Roll into balls, place on cookie sheet covered with wax paper and refrigerate until firm (2 hours). Melt chocolate chips. Dip balls in chocolate using a fork and tap off excess chocolate. Place on cookie sheet and refrigerate until set. These are great refrigerated or frozen.
Rinse hens, trim off excess fat, and pat dry; place in bowl. Put garlic and ginger in food processor and process until nearly smooth. In another bowl, combine soy sauce, honey, oil, orange juice, and zest. Add the garlic and ginger. Pour mixture over game hens, coating well. Refrigerate overnight, turning in marinade several times. Preheat oven to 350 degrees F. Place game hens in shallow roasting pan; pour marinade on top. Bake for 1 hour, basting every 15 minutes. Remove hens to serving platter. Pour cooking juices into small, heavy saucepan and boil for 4 minutes, or until sauce thickens. Pour over hens just before serving. Serve with sesame noodles or rice pilaf. These hens can also be grilled; just remember to baste often.
In medium saucepan, heat vegetable broth to a simmer with lemongrass and lime leaves if desired. In small skillet, heat oil over medium-high heat. Add garlic and ginger, and cook, stirring often, about 30 seconds. When broth has simmered for 5 minutes, remove lemongrass and lime leaves and discard. Add cooked garlic and ginger to broth. Return broth to a boil, and stir in chile paste and mushrooms. Cook until mushrooms have wilted, about 30 seconds, then stir in lime juice and fish sauce. Remove from heat, and ladle soup into small bowls along with your favorite rice noodles. Top each bowl with chopped tomatoes, cilantro and a pinch of hot green chiles if you want it really really spicy. Alternatively, tomatoes and chiles can be mixed together and placed in small serving bowl for people to help themselves (this way people can make it as spicy as they want). For Vegetarian/Vegan omit the fish sauce and use the soy.
Wash the dal well. soak for at least 15-20 minutes or upto half hour. In a pot add the dal and a glass of water. add the salt, chili powder, Turmeric (Haldi) and leave on very low heat to cook. When the dal has softened to a paste, add the chopped tomatoes and fresh coriander and lemon juice or Tamarind juice. Cook till it is of medium consistency (not too pasty or too liquidy) In a frying pan heat the oil along with the Garlic and whole red chili and curry leaves. When the Garlic slices turn light brown add cumin seeds and wait for them to be brown but be careful not to burn them. pour the oil and its contents over the daal and cover immediately. take off heat. after a few minutes serve with plain boiled rice.
I a large, heavy bottom pot, melt butter over medium-low heat. Once butter is melted, add the leeks and sweat for 5 minutes, making sure they do not take on any color. Add potatoes and cook for a minute or two, stirring a few times. Stir in the chicken broth and bring to a boil. Reduce heat to a simmer. Cook on low heat, gently simmering for 35 minutes, or until the leeks and potatoes are very soft. Allow to cool for a few minutes. Slowly, and in SMALL batches, puree the soup at a high speed in the blender. Do this bit by bit, never filling the blender too high. Make sure the benders lid is on, and lean on the top when you turn on. If not the burn you will get is awful, and a most frequent accident in even professional kitchens. Return soup to the cooking pot and whisk in cream and nutmeg. Season with salt and pepper. Return to a boil, reduce to simmer and cook 5 minutes. If you want to thin soup out, add more broth, if needed. Transfer soup to the mixing bowl an chill over the ice bath, stirring occasionally. When soup is at Room temperature, and only at room temperature, cover in plastic wrap and put into the refrigerator to cool. Check seasoning, sprinkle with chives and serve in chilled bowls. This soup DOES get better over time. Keep covered with plastic, not foil in the refrigerator, or it will pick up other tastes.
Whisk together all ingredients except Mahimahi. Brush marinade on steaks. Cook in grill basket over hot (400 degrees) coals for 16 - 18 minutes, turning over once.
Combine cinnamon (a shake or two will do it), vanilla extract, and sugar. Add about a tablespoon of water and microwave 4 minutes on High (watch that it doesn't boil over, it can!). Microwave popcorn, and drizzle with hot sugar mixture and butter ingredient. Some of the kernals will hiss, pop, and shrink, but that's the noise they make as they BECOME DELICIOUS! For Vegan omit the optional butter/margarine/butter powder unless using a Vegan Margarine [non dairy].
Mix all ingredients together. Store in an air tight container. To make oatmeal: Place 1/3 cup oatmeal and 2/3 cup water in a microwave safe bowl. Microwave for two minutes.
Preheat oven to 350 degrees. Butter six 12-1 6 ounce individual casserole dishes (or one 3 quart baking dish); set aside. Cook pasta according to package directions. Drain and return to pan. In a large saucepan, cook onion and sweet pepper in butter over medium heat about 5 minutes or until tender. Stir in flour, cilantro and cumin. Add milk all at once. Cook and stir until the mixture and thickened and bubbly. Reduce heat to low. Stir in Colby cheese and 1 cup of the Monterey Jack cheese; stir until melted. Pour mixture over drained pasta; stir to combine. Layer half the pasta mixture, all of the salsa and the remaining pasta mixture in the prepared casserole(s). Sprinkle with remaining 1/2 cup of Monterey Jack cheese and olives. Sprinkle lightly with chili powder on top. Bake, uncovered, 15-20 minutes or until bubbly around the edges and heated through (if useing a large casserole, bake in 400 degree oven for about 20 minutes). Let stand for 5 minutes before serving.
In a large skillet, melt butter. Add the apples, syrup and cinnamon. Cook and stir over medium-low heat until apples are tender. Stir in nuts. Serve over waffles or pancakes.
Empty Ro-Tel and cream of mushroom into a saucepan and mix together. Dice up Velveeta and add to Ro-Tel and cream of mushroom mixture. Cook on low to medium heat stirring occasionally until cheese has melted. Do NOT let the cheese scald. Serve with tortilla chips and enjoy. We like to add jalapenos and sour cream on top of ours. It kinda gives it a spicy flavor.
Preheat oven to 375 degrees. Spray a 6 hole donut pan with non-stick cooking spray. In a medium bowl blend together the flour, tapioca starch, cocoa, sugar, gum, baking powder, salt, cinnamon and buttermilk powder. In a small bowl beat together the eggs, oil and 2 tablespoons water. Pour the mixture into the dry ingredients and mix until well combined. If mixture is to thick add in additional water until a smooth, thick, cake batter consistency is achieved. Spoon the mixture into the prepared pan, smoothing with a spatula. Place in pre-heated oven and bake for 10 to 12 minutes. Allow to rest in pan a minute or two and then turn out onto a wire rack to cool for a few minutes. In a small bowl, blend together the coconut oil, cocoa, 1 1/2 tablespoons hot water, sugar and vanilla. Stir until smooth adding in additional water as needed. Place the cooling rack with donuts on a cookie sheet and spoon the chocolate glaze over the donuts allowing the glaze to drip down sides. Immediately top with topping of choice; i.e., peanuts, coconut or nonpareils. Enjoy!
So incredibly simple. Heat oven to 350*. Open biscuits, on a lightly floured surface roll them flat. Place a slice of cheese and 2 sausage links on the biscuits. Roll up. (I used frozen links and thawed them partially in the microwave first.). Place on the baking sheet, seam side down. Bake until golden brown about 15-18 minutes. To complete the breakfast, make your favorite eggs, grab a piece of fruit and enjoy!
Combine sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, garlic, salt and pepper in a container suitable for marinating. Add chicken breasts and coat thoroughly. Marinate in refrigerator overnight. Remove the coated chicken from marinade and roll in bracker crumbs. Arrange in a single layer in a 9"x13" casserole dish. Melt butter and pour half over the chicken. Bake uncovered at 350F (175C) for 45 minutes. Spoon the remaining butter and the poppy seeds over the chicken. Bake an additional 15 minutes.
Rehydrate mushrooms by immersing in lukewarm water for 20-25 minutes. Wash mushrooms 2-3x until any grit has been removed. Peel and cut the shallots. Melt 20g butter in a pan and add shallots. Add mushrooms and 7 oz. white wine. Simmer on low heat, 4-5 minute Add creme fraiche and let simmer again for about 10 minute Salt and pepper as desired. Cut foie gras into 1cm pieces. Brown them in butter in a very hot nonstick pan for about 2 minute Cook pasta in salted water. Drain and add butter. Mix pasta with foie gras pieces. Prepare turbot: Melt butter in a hot pan and add turbot and 3.5 oz. white wine. salt and pepper as desired. Cook for about 15 minute Sprinkle shallots on top before serving.
To make salad: preheat oven to 425 degrees F. In a roasting pan, combine sweet potatoes, onion, red pepper, olive oil, salt, and pepper. Bake until golden brown, about 25 to 30 minutes. To make the dressing: combine all of the dressing ingredients except for the olive oil in a blender or food processor, pulse to combine while streaming in the olive oil. To assemble the salad: allow sweet potato mixture to cool, then toss to coat with the dressing. Place on a bed of romaine lettuce.
To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard). Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use. Mix all the ingredients and let stand for 1 hour. Mix again and then stuff into casings. Column: 'Sausages like Mama used to make' Frugal Gourmet News column.
Mix all ingredients together and store in a sealed container until ready to use, up to 3 months.
Preheat oven to 425°F. Combine sugar, cumin, coriander, nutmeg, cayenne and salt in a small bowl. Divide squash, onions and thyme between 2 sheet pans. Toss each sheet's veggies with half the olive oil and half the spice mix. Smooth to a single layer. Roast, turning once until golden brown and tender (about 25 - 30 minutes).
Slice (shave) the broccoli heads, using as little of the stalks as possible. Slice the Chinese cabbage into very thin strips, using mainly the top and sides. (Remove the large thicker/spiny pieces). Mix together the brocolli, cabbage and bacon. Mix the mayonnaise, sugar and vinegar. Then add the cheese to this mixture forming a very thick dressing. Add the dressing to the broccoli mixture, stirring very strongly (roughly) until the dressing is completely distributed. Refrigerate at least a couple of hours, or overnight. Leftovers keep well in the refrigerator for a few days. Will just need to be stirred.
Prepare rice following directions. Cook onions and mushrooms in butter in a small saucepan. Add sauce mix and water. Cook, stirring, until thickened. Combine rice, chicken and broccoli in a greased 2 qt. casserole. Spoon on sauce. Bake, covered, at 350° for 35 minutes.
Put the cabbage in a medium pot and cover with water. Salt and pepper to taste. Cook for approximately 10 to 15 minutes once boiling. Drain. Spray a 3 quart casserole dish with non stick cooking spray. Layer 1/2 the cabbage, the onion, and sprinkle with half the bacon. Add salt and pepper to taste. Arrange half of the the potatoes on top of mixture. Repeat layers, ending with potatoes on top. Salt and pepper to taste. Mix cream of chicken soup and half and half together; pour over the casserole. Bake, covered, at 375 degrees Fahrenheit for 45 minutes to an hour.