HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in skillet. Add onions and minced garlic and saute until tender. Add ground chuck and cook until meat is browned. Add tomatoes, tomato paste, salt, pepper, oregano and sugar. Simmer one and one half hours until the meat sauce is thick. Cook lasagna noodles in boiling salted water until they are tender, approx 10 minutes. Rinse in cool water until the noodles are cooled enough to handle. Drain. Lightly grease 13x9" pan. Place a small amount of meat mixture on bottom of pan. Arrange 1/3 of the noodles on top of meat mixture. Cover noodles with 1/3 of meat mixture, 1 cup cottage cheese, and 1/3 each of Cheddar cheese and Parmesan cheese. Repeat layers twice, using remaining 1 cup of cottage cheese on middle layer. Top layer only has meat sauce and cheeses. Bake at 350°F for 30-40 minutes.
Preheat oven to 400°F. In medium pan, whisk together coconut milk, curry paste, and minced pepper. Holding ginger over pan, squeeze to extract juice into pan; discard solids. Add lemongrass segments. Cook over medium heat, uncovered, 6 to 8 minutes, until slightly thickened. Stir in basil, and season with salt and white pepper. Pour a small amount of sauce into an 8-inch-square baking dish. Arrange fish on sauce, and pour remaining sauce over fish. Cover dish with foil and bake at 400°F until fish is opaque and flaky, 20 to 25 minutes. Spoon a bit of sauce into the center of four individual plates. Place a piece of fish on each puddle, and spoon additional sauce on top of each portion of fish. Garnish with cilantro sprigs and drops of hot chili oil around plate, if desired, and serve immediately.
Cream the ricotta, add the chocolateand nuts and blend thoroughly, add cream as needed for desire consistency. Serve in small glasses. Note:. I would be tempted to try a darker chocolate and to add a little Amaretto or walnut liquor.
Fresh Cucumber: Stir sugar, cucumber, 1/2 cup vinegar, dill, and 1/2 teaspoon salt together in bowl; set aside while preparing potatoes. Bring potatoes, remaining vinegar, 1 tablespoon salt, and 8 cups water to boil in large pot. Reduce heat to medium and simmer until potatoes are just tender, 10 to 15 minutes. Drain potatoes and return to pot. Dressing: Meanwhile, fry bacon in large skillet over medium heat, stirring occasionally, until brown and crisp, 8 minutes. With slotted spoon, transfer bacon to paper towel-lined plate; pour off and discard all but 2 tablespoons bacon grease. Add onion and oil to skillet and cook, stirring occasionally, over medium heat until onion is softened and beginning to brown, about 4 minutes. Drain cucumbers and reserve juice, set brined cucumber aside. Whisk cucumber juice, mustard, and 1 teaspoon pepper into skillet; bring to simmer. Pour dressing over warm potatoes, stir to combine, and let sit until slightly cooled and potatoes have absorbed dressing, about 10 minutes. Assemble Salad: Stir parsley, drained cucumbers, and bacon into potatoes to combine. Season with salt and pepper. Transfer to serving bowl and serve. (Salad can be refrigerated in airtight container for 1 day. Bring to room temperature before serving.).
Place everything except the coconuts and pecans in a heavy 3-quart saucepan. Bring to a boil over med-low heat. Cook, stirring constantly, 3-5 minutes or until pudding-like in consistency. Remove from heat and stir in coconut and pecans. Will frost a 9x13 cake with a bit left over if you're frugal with the frosting. NOTE: If you would like to make this with "real" sugar, sub in 2 cans "commercial sweetened condensed milk and 1/2 cup "regular" brown sugar.
Bring stock to boil and then keep simmering. Heat oil in wide heavy based pan. Add onion and saute until soft. Add meat browning the meat until cooked. Add rice and stir for a minute or two, then add wine and let it evaporate. Add passata, saffron and a ladleful of boiling stock, stir. Allow rice time to absorb stock before adding more stock. Continue adding stock a ladleful at a time until its all used. Cook for a frther 15 mins on low heat until rice is al dente. Season with salt and pepper. When cooked, remove from heat and stir in butter and top with cheese.
Place cheese in quart-sized zipper-closure food storage bag. Combine remaining ingredients in jar; cover and shake well. Pour over cheese in storage bag; seal bag. Refrigerate 8 hours or up to 3 days, turning occasionally. To Serve: Let Cheese stand at room temperature at least 1 hr.; stir and pour onto serving platter.
Preheat oven to 350 degrees F; grease& flour 2 loaf pans& set aside. Sift together dry ingredients. Cream shortening, sugar and bananas; add Friendship starter& eggs, mixing well. Add dry ingredients and nuts. Pour batter into prepared loaf pans& bake for 40 minutes or until done.
Place the whole head of garlic in an oiled roasting tin - I used a little pannacotta mould that the garlic could sit snugly in - and drizzle a little olive oil over the garlic. Pop the garlic in a preheated 350F (180C) oven, and roast it for 30 minutes. Meanwhile, wash and drain the lentils, and then place them in a large, heavy-bottomed, preferably non-stick pan, with the 3 3/4 cups of water. Bring to the boil, then reduce heat to a simmer, partially covering the pan with its lid. Stirring occasionally, allow the lentils to simmer for about 35 minutes, or until the mixture starts to take the appearance of very thick soup. You may need to add some water to the pan, from time to time, as it evaporates and the mixture starts to look dry. Once you have the lentils on to cook, melt the ghee or butter in a small to medium skillet, and cook the onion, fresh chilies and ginger over low heat, stirring from time to time, until golden - about 10 minutes. Just as the lentils are becoming tender, add the onion mixture to the lentils and stir to combine. Then allow the lentils to finish cooking. Give the skillet a bit of a wipe with kitchen paper, as you will use it again shortly. At about this time, the garlic should be soft and tender. Remove it from the oven and let it cool - roasted garlic can be extremely hot, so take care. Cut off the top third of the head, and holding the garlic over a small bowl, squeeze and otherwise dig out the flesh from each clove. Next, mash the garlic with the 2 tablespoons olive oil. Add the roasted garlic puree, ground cumin and ground coriander to the lentil mixture, and season with salt and pepper to taste. Cook for 10 minutes, stirring frequently, then add the diced tomatoes and a little lemon juice, to taste. Mix thoroughly, then reduce the heat while you prepare the spice mix. Heat the oil in the skillet and fry the sliced shallots until quite crispy and brown. Add the garlic and cook until it just colours slightly - overcooked garlic gets bitter. Remove this mixture from the pan and set it aside. Melt the ghee or butter in the same pan, and fry the cumin and mustard seeds until the mustard seeds start popping. Stir in the dried chilies, curry leaves and the shallot mixture, then tip it all into the lentils and swirl it around. Garnish the dhal with the fresh cilantro and serve immediately.
Measure flour, sugar, salt and baking powder into a large bowl. Cut in lard until the size of tiny peas. Break egg into measuring cup and beat with a fork. Add vinegar and pour in enough water to measure 1 cup. Pour a little at a time over flour mixture, tossing and stirring with fork until all liquid is absorbed. You may not always need all of it. Shape pastry into a ball. Divide into 4 flat patties. Wrap and refrigerate. Wrap and refrigerate. Use with your favorite filling recipe.
To make marinade, combine the cayenne, garlic, Kosher salt, 1/2 cup of the olive oil, 1 tablespoon of the lemon zest, 1/4 cup of the lemon juice and 1 teaspoon of the rosemary. Pour over the lamb. Refrigerate lamb for 24 hours, turning every few hours to coat in marinade. Place leg on a preheated grill and cover. After 15 minutes, remove the cover and turn. Cover again. Continue to turn meat every 15 minutes until it reaches an internal temperature of 140°F, about 35-45 minutes. To make the roasted red pepper sauce, combine half of the roasted red peppers, the remaining 2 tablespoons olive oil, 2 tablespoons lemon zest, 2 tablespoons lemon juice and 1/2 teaspoon of rosemary in a blender. Blend until smooth. Fold in the remaining roasted red pepper. Season to taste with salt. Refrigerate until needed. To serve, slice lamb and place 6 ounces on a plate. Top with 1/4 cup of chunky roasted red pepper sauce.
Cook diced rutabaga, covered, in as small amount of boiling, salted water as possible about 30 minutes, or until tender; drain. Boil unpeeled potatoes for about 30 minutes, or until very tender; drain and slip off skins. Combine hot rutabaga and hot potatoes. Mash or beat together with butter, salt and pepper to taste. If mixture is dry, beat in a little hot milk to obtain the consistency you like. Serve sprinkled with parsley.
Relish: Preheat oven to 400 degrees. place each head of garlic,cut top side up, in center of square of foil; drizzle each with 1 teaspoon oil. Enclose garlic in foil. Place packets on oven rack; roast until garlic is tender, about 45 minutes. Open packets; cool 15 minutes. Hot Dogs: Arrange buns on plates. Top each with grilled hot dog, then cheese, garlic, relish, and a drizzle of vinegar.
Cook pasta according to package instructions. During last 2 minutes of cooking add the asparagus. Drain pasta& asparagus, rinse in cold water. Whisk together the mayo, Italian dressing, vinegar& pepper. When cool, in a large bowl, stir the pasta& asparagus with 1/2 cup dressing and remaining ingredients. Cover and refrigerate for several hoiurs. Just before serving stir in the remaining dressing.
Bake salmon with S&P in a 400F oven 10-15 minutes or until done. Steam asparagus till bright green and still firm. Saute the red pepper, red onion & fennel till crisp tender. Peel & section the orange. Juice the other orange. Place the warm asparagus on plate. Place the salmon on top of the asparagus. Place the sauteed red pepper, red onion and fennel on top of the salmon. Place orange sections on top. Pour orange juice over top to taste.
Combine cereal, chocolate chips, almonds and coconut. Add sweetened condensed milk and mix until well combined. Spread mixture in parchment paper-lined 8-inch square baking pan. Bake in preheated 350F oven 20-25 minutes or until just golden. Press candy pieces into top while still warm. Cool thoroughly and cut into bars.
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT SEASONING) IS IN THE ACTUAL ORIGINAL RECIPE, BUT MAY BE OMITTED IF NECESSARY. EGG WHITE POWDER IS SOLD IN HEALTH FOOD STORES. YOU MAY SUBSTITUTE EGG WHITE POWDER WITH CORNSTARCH. FINELY GRIND REQUIRED HERBS AND SPICES SEPARATELY IN A CLEAN SPICE MILL OR COFFEE GRINDER. USE A PEPPER MILL TO MEDIUM-GRIND TELLICHERRY PEPPERCORNS. I RECOMMEND MCCORMICK BRAND TELLICHERRY BLACK PEPPER AND GROUND GINGER, SPICE ISLANDS BRAND GROUND SAGE AND CARDAMOM, SPICE APPEAL BRAND GROUND SAVORY, AND WILLIAMS-SONOMA BRAND GROUND TAHITIAN VANILLA BEAN. MEASURE the BASE MIXTURE and 11 SECRET HERBS AND SPICES into a large re-sealable container. BREAK up any clumps (and dry milk powder) using the back of a spoon. SEAL the container. SHAKE container to mix well. STORE container sealed and store in a cool dry place. WHEN ready to use, combine seasoning mixture with the 2 cups unbleached breading flour into a large re-sealable container. SEAL the container with flour and seasoning; SHAKE well until thoroughly combined. FOLLOW link to Recipe #393795 for complete brining, preparation and frying instructions (skipping its STEP #3 since you've already done this). ENJOY!
1. Preheat oven to 375. Line muffin tins with liners or spray with cooking spray. 2. Make the crumb topping: In medium bowl, combine all dry ingredients. Stir in butter then pinch mixture until it forms pea size chunks. 3. Make the muffins: In a small bowl whisk the flour, baking powder and salt. In a large bowl, combine the sugar, eggs and oil and beat with a hand mixer until well combined. Beat in the milk and vanilla. Add the flour mix and beat on low speed until the batter is smooth. Stir in the cherries. 4. Spoon the batter into muffin tins filling about 3/4 full. Sprinkle crumb topping on each muffin and bake for about 30 minutes until a toothpick inserted in center comes out with a few moist crumbs attached. 5. Let cool for 10 minutes before removing from pan.
Preheat oven to 450°F. Combine all ingredients except pastry and place in a 9 x 5 x 2" baking pan. Place pie crust on top of mixture, fold overhanging crust under and press double edge against rim of dish. Prick crust with the tines of a fork to allow steam to escape. Bake in preheated oven for 10 minutes; reduce heat to 350F and bake until fruit is tender and crust is a delicate golden brown, about 25 to 30 minutes.
Put the oil in a non-stick skillet over medium high heat. Add onions and garlic. Stir-fry for a minute, then reduce heat to medium. Continue cooking vegetables for 3 or 4 minutes so that the onion becomes translucent with a little color around the edges. Add the tomatoes and simmer. Cook uncovered for 10 minutes. Season with salt and pepper to taste. Once the sauce has cooked, use the back of a spoon to create 4 rounded wells, one in each quarter of the pan. Carefully break each egg and place into each of the hollows. Cover pan with a lid leaving it partially open to allow some heat and moisture to escape. Cook until eggs reach your preferred level of doneness. Carefully scoop egg with some sauce onto serving plates. Garnish with chives. Serve with warmed pita or other flatbread of choice. Variation: You can make this a little spicier, add a small chili to the onions. If you do so, you may want to omit the chives and instead garnish with finely chopped parsley.
Heat the oven to 325 degrees F. In a bowl, mix together the brown sugar, honey, orange zest, 1/4 cup orange juice, pumpkin pie spice, and nutmeg. Season with salt. Roll out enough aluminum foil to surround the ham and place the ham in the center of the foil. Peel back the layers of the ham and place a sprig of thyme between every other layer of the spirals. Pour half of the glaze over the ham allowing it to sink into the slices. Tightly wrap the ham in the foil and place on a rack in a roasting pan. Fill the pan with an inch of water and roast in the oven until the internal temperature reaches 140 degrees F, about 20 minutes per pound. Pour the remaining half of the glaze in a small saucepot on medium heat and bring to a simmer. Whisk until small bubbles appear all over, then turn off the heat. The glaze will thicken as it rests. Raise the oven temperature to 400 degrees F. Remove the ham from the oven. Using caution and tongs to help, peel back the aluminum foil from the top, leaving the aluminum foil on the sides and underneath the ham to catch the glaze and juices. Slather the remaining glaze all over the top of the ham and place back in the oven uncovered for 15 more minutes. Remove and let rest before slicing.
Place eggs in salted water, and bring to a boil. When water starts to boil hard, take off burner, put on cover, and let sit for 15 minutes. Take eggs out, and crack each one as you run under cold water, to peel off the shell. Cut each egg in half, and put the yolks in a bowl. Put egg whites and egg yolks aside for now. In a bowl mix mayonnaise, mustard, onion powder, and lemon. Open can of shrimp, and drain well. Using your hands mince shrimp between your fingers until they are mixed up well (so they are shredded and not in pieces). Repeat this step with the egg yolks too. (I hate big chunks of egg). Add shrimp and eggs to the mayonnaise/mustard mixture in the bowl,and mix together well. Stuff egg whites with mixture. Put on a serving plate, and sprinkle with paprika to decorate. Cover with Saran Wrap, and chill until ready to serve.
Melt butter over low heat and add flour. Whisk it for about 1 minute. Add mustard, pepper, bouillon, onion powder & continue whisking for about 1 minute more. Add 2 cups milk, whisking constantly. Add the other four cups of milk and continue to heat over medium low heat, stirring occasionally. When milk is very warm, add grated cheeses and Velveeta slices. Stir well for about 1 minute, or until cheeses melt. Just before it starts to boil, remove from heat. Don't let the sauce boil or it will burn at the bottom. In a 6 qt pot, boil water for noodles. Add noodles and cook al dente. Drain noodles and put back into pot they were boiled inches Cover noodles with cheese sauce. It will seem like there is way too much sauce, but it will be absorbed by the noodles and it will be the right amount of sauce after about 15 minutes.
Warm oil to dissolve dressing mix. Stir well. Add the rest of the ingredients and mix. Pour over crackers and toss gently.
Mix together in a bowl all the dry ingredients and set aside. Cream together the butter and sugar for at least 5 minutes. Add in eggs, pumpkin, extracts. Add the dry ingredients mixed in the bowl you set aside to the wet ingredients alternately with the milk. There should be three additions of dry and two of milk. Flour, milk, flour, milk, flour. Mix just until combined after each addition. Do not overmix. Spray three 8 inch baking pans with baking spray. Divide batter among the three 8 inch baking pans. Bake in a 350 degree oven for 28 minutes. Cool on rack for 10 minutes then take out of the pans and let cool completely. Warm apricot preserves in microwave for 30 seconds and spread 1/3 cup on each layer. Warm caramel(dulce de leche) in microwave 30 seconds and spread 1/3 cup on each layer over the apricot then sprinkle with toffee bits. Spread 1 cup of cream cheese frosting on top of the caramel then sprinkle with toffee bits. Repeat for each layer and then add frosting to top and sides then decorate with toffee bits on sides and top however you want. You will need to crumb coat this and put it in the freeze after each layer is added. This just makes it easier so the layers do not slide around when frosting and your cake stays straight and doesn't become a leaning tower. This cake must be kept refrigerated because of the cream cheese frosting. It is best served room temperature. You can take it out of the refrigerator 1 hour before serving or cut a slice and warm it in the microwave for 30 minutes before eating.
Cook macaroni according to package directions. In medium saucepan, melt butter over medium heat; stir in flour, and cook for 3-5 minutes stirring constantly to form a roux; add salt and pepper; slowly add milk, stirring well after each addition. Cook and stir until bubbly. Stir in cheese a small amount at a time until fully melted. Drain macaroni; add to cheese sauce; stir to coat.
Bring water, apricots, sugar, salt, cayenne, and apricot preserves to boil in large saucepan over medium heat. Add cranberries and simmer until slightly thickened and two-thirds of berries have popped open, about 5 minutes. Stir in ginger, transfer to serving bowl, and cool completely.
Turn broiler on high heat, position rack on 2nd level from top. Mix together the Dijon mustard and honey, set aside half of the mixture to use as a sauce for the burritos. Add salt and pepper if desired. Place salmon fillets on shallow baking dish lined with aluminum foil (to make cleaning easier) and spray with non-stick cooking spray. Generously coat the entire fillet with the honey Dijon mixture. Place under the broiler for about 10-13 minutes, It will smoke and turn black in areas because of the honey, that's part of the taste. Mash avocados in a bowl with fork. Add onion, cilantro, mayonnaise, lime, salt and pepper, and optional habanero sauce (or whatever Mexican hot sauce you like). Heat tortillas on saute pan if desired. Place chunks of fillet on tortilla. Garnish with shredded cheese and heat in microwave to melt cheese (I like it melted). Add guacamole and sour cream as desired, top with some of the remaining honey-Dijon sauce.
Combine Light Mayonnaise, basil, lemon juice and garlic in small bowl; set aside. Grill or broil chicken, turning once, 4 minutes or until chicken is thoroughly cooked. Evenly spray cut-side of rolls with I Can't Believe It's Not Butter! Spray Original and grill, pressing gently to sear, 1 minute or until rolls are toasted. Evenly spread rolls with basil mixture, then top with chicken, tomato, onion and lettuce. Nutrition Information per serving: Calories 410, Calories From Fat 70, Saturated Fat 1.5g, Trans Fat 0g, Total Fat 8g, Cholesterol 65mg, Sodium 600mg, Total Carbohydrate 52g, Sugars 10g, Dietary Fiber 8g, Protein 35g, Vitamin A 8%, Vitamin C 10%, Calcium 10%, Iron 20%.
Preheat oven to 425*F (200*C). LIne a baking sheet with greased foil. Place the samon fillets on the prepared sheet. Mix together the breadcrumbs, oil, orange zest, half the parsley and seasoning of salt and pepper. Press this mixture onto each fillet so that it sticks. Bake for 15 to 20 minutes until the salmon is just cooked through and the topping is golden. Cook the potatoes in a pan of boiling salted water for 12 to 15 minutes, until tender, then drain. Stir remaining parsley into the mayonnaise and thin with a little bit of the orange juice until it has the consistency of single cream. Serve the salmon with the potatoes and the herb mayonnaise.
Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring into a boil. Remove the tips of the wings and discard or save for making stock. Using a sharp kitchen knife, separate the wings at the joint. Place the wings in a steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan line with paper towels and place in the refrigerator until cold. Preheat the oven to 425 degrees F. Replace the paper towels with parchment paper. Roast in the oven for 20 minutes. Turn and cook another 20 minutes or until golden brown. While chicken is cooking, melt the butter in a small bowl along with the garlic. Transfer to a large bowl and add hot sauce and salt. Stir to combine. Remove the wings from the oven and add to the bowl and toss with sauce. Serve with desired condiments ie Ranch, Bleu Cheese, etc.
Mix bread crumbs, roasted peppers, 2 tbsp oil, capers, parsley, garlic, red pepper flakes, and 1/2 tsp salt in a bowl. Season steak with salt and pepper. Butterfly steak. Layer ham, cheese, and seasoned crumbs over the steak. Starting with short side, roll and tie steak. Season with salt and pepper, brush with 2 tbsp oil, and refrigerate while heating grill. Steak can be wrapped and refrigerated for 1 day. Grill steak over fire until browned on all sides, about 12 minutes. Move steak to cool side of grill and brush with 2 tbsp oil. Cover grill and cook until instant-read thermometer registers 120 degrees, 20 to 30 minutes, rotating and brushing steak every 10 minutes with 1 tbsp oil. Transfer steak to cutting board, tent with foil, and let rest 10 minutes. Remove twine and slice steak crosswise into 1/2" thick slices.
Melt butter in a large saucepan and saute onion and rosemary 5 min over low heat, stirring often. Add peppers and stock, bring to a boil, lower heat and simmer 15 minutes. Stir in tomato paste; place in food processor or blender; puree. Stir in 1/4 cup cream and paprika, salt and pepper. Ladle into 4 soup bowls and swirl 1 Tbs of cream onto the surface of each; sprinkle cream lightly with paprika for a speckled effect.
Melt butter, mix in ingredients. Pour over raw shrimp and bake in 350 degrees until shrimp are tender. Add cayenne to taste. Serve and baste.