HumbleIntelligence/food-ner-1-Million huggingface dataset:
For rice: cook boil-in-bag jasmine rice and saffron in boiling water according to package directions. Drain; fluff rice with fork and sprinkle with green onions. While rice is cooking, prepare kofta. Combine cilantro and ingredients through lamb; shape into 12 oblong patties. Heat a large nonstick skillet over medium. Coat with cooking spray. Add patties to pan; cook approximately 10 minutes until done. Turning to brown all sides. While kofta cooks, prepare sauce. Combine 1/2 c yogurt, and remaining ingredients. Serve sauce with kofta.
Saute the mushrooms in olive oil until browned on one side, 4-6 minutes. Turn and add the garlic, salt and pepper. Saute for another 2 minutes, add the parsley and cover the pan. Turn off the heat and serve immediately Garnished with a little chopped fresh parsley, if desired.
Cut sausage into 1" pieces, easier if slightly frozen. In large fry pan (I used electric) cook sausage over medium-high meat until browned on all sides. Add onion, garlic, Italian seasoning, crushed red pepper and chili powder if using. Cook until onion is tender. Stir in cornstarch. Add milk, stir until mixture comes to a boil and thickens. Add tomatoes and penne pasta. Return to boil, cover and simmer 15 min or until pasta is tender or to your preference. Stir in mozzarella cheese and serve.
Dissolve yeast in a glass of lukewarm water. Mix all the ingredients with a glass of lukewarm water and knead thoroughly to give a light, soft, elastic dough. Add a little more water if necessary. Cover with a clean cloth and leave to rise for 3 or 4 hours. Take a little ball of dough in oiled hands. Make a hole in the center and pull it out to form a little crown. Drop the rings one by one into hot oil. Serve these fritters hot and well risen, dusted with sugar or honey. They are best when eaten immediately.
In a plastic food bag (at least 1 gal.), combine wine, sugar, and soy sauce. With the flat side of a knife, crush ginger and garlic. Add to wine mixture. Wipe beef with a damp towel and put in bag (beef, not towel!), seal, and shake to mix. Set bag in a pan and chill, turning occasionally, at least 30 minutes or up to 1 day. Lift beef from bag, reserving the marinade. Lay meat on a grill above a solid bed of medium coals or on a gas barbecue on medium heat (you can hold your hand at grill level only 4 to 5 seconds). Cover gas grill. Turning beef as needed to brown evenly, cook until a thermometer inserted in center of thickest part registers 125° for rare, 20 to 30 minutes total for a 1 1/2- to 2-inch-thick piece. Transfer meat to a carving board, keep warm, and let rest 5 to 10 minutes. Meanwhile, pour reserved marinade into a 1- to 2-quart pan. Over high heat, boil marinade until reduced to about 1/2 cup, about 5 minutes. With a slotted spoon, discard ginger and garlic. Pour marinade sauce into a bowl and add juices that have drained from meat. Slice meat thinly across the grain and accompany with sauce.
Grease one 8X8 pan and preheat oven to 350°. Melt chocolate and butter together in microwave. (Back then I used the stove). Remove from microwave and put in mixing bowl and stir. Add balance of ingredients and mix until everything is incorporated and smooth. Place in prepared pan. Bake 25-30 minutes and enjoy!
Mix all ingredients. Add pork and toss to coat. Refrigerate 1-3 hours. Skewer pork and bbq or broil until done--doneness will depend on the size of the pork chunks and how far from your heat source you are. I usually do 1-1 1/2" chunks and broil 3-4" from the heat for 5-6 minutes per side.
Prehead oven to 375 degrees (F). Combine all ingredients in a large bowl (I prefer to use my stand up mixer). Form into a loaf and place in a greased loaf pan or glass baking dish. Bake for 1 hour. Enjoy your meatloaf. Cut the leftovers up into one inch cubes and place in a pot of your favorite tomato sauce. Refridgerate overnight. Cook your "meatloaf meatballs" on low heat for 1 1/2 - 2 hours and serve over pasta.
Saute hamburger with onion and garlic until the meat is no longer pink. Stir in remaining ingredients. Cook for 15 minutes over medium heat. Cool completely. Roll pastry to 1/8"thickness. Cut into 3"rounds. Place a spoonful of filling on each round. Dampen pastry edges. Fold pastry over. Prick top with a fork. Can be frozen at this point. Place on ungreased cookie sheet one inch apart. Bake 20 minutesat 350.
Melt butter in large saucepan over medium-low heat. Add onion and celery, cover and cook until transparent, about 10 minutes. Stir in mushrooms and cook until softened, about 6 minutes. Add potato,water, thyme and pepper. Increase heat and simmer until potato is very soft, about 15 minutes. Puree mixture in processor or blender until smooth, stopping to scrape down sides of container. Return mixture to saucepan; add milk, cream, sherry and soy sauce. Heat through; do not boil. Ladle into bowls and garnish with sour cream. Serve immediately.
Mix all the herbs together in a large bowl. Put the herbs in a jar with a screw top lid and shake together once again. Make sure it is well sealed and store away from direct sunlight in a cool, dark and dry area. Use in all types of French cooking, on barbeques and grills, roast meats and poultry, sprinkle onto salads, in baked breads and gratins, pizzas and hot breads, kebabs and brochettes -- the list is endless!
Combine all ingredients in medium bowl with a cover. Serve immediately, using to season a meal or with tortilla chips, OR cover & refrigerate up to 3 days.
Spray the inside of a 4 to 6 quart slow cooker with non-stick cooking spray (or preheat oven to 325 degrees with rack in the middle). Mix all the ingredients, except the meat and gravy mix, in a large bowl. FOR THE SLOW COOKER: Put half a cup of the sauce mixture in the bottom of the slow cooker. Set the meat in and pour the rest of the sauce over the top. Turn the slow cooker to low and cook for 8 to 10 hours (or if you are late putting roast in cooker, cook on high for 6 to 7 hours) When the meat is easily pierced with a fork, remove from the sauce and cut into chunks and put on a platter. Cover platter with foil to keep meat warm. Turn the slow cooker to high and sprinkle in the packet of beef gravy mix. Stir until sauce has thickened. To serve, drizzle some of the sauce over the meat on the platter. Put the rest of the sauce in a gravy boat or small pitcher for the table. INSTRUCTIONS FOR THE OVEN: Spray the inside of the roasting pan with non-stick cooking spray. Follow the directions as above and cover the pan tightly with heavy-duty aluminum foil. Bake in preheated 325 degree oven for 5 to 6 hours or until easily pierced with a fork. Take off the foil and let brown in oven for another 45 minutes. Remove meat from sauce and cut into chunks and put on a platter. Cover platter with foil to keep meat warm. Pour the sauce into a saucepan and sprinkle with beef gravy mix; thicken over medium heat and serve, as described above.
Melt two cups of the chocolate chips in a large saucepan with the butter and coffee. Take off heat and stir in sugar, let cool. Beat in eggs and vanilla. Stir in dry ingredients. Stir in remaining chocolate chips. Spread batter in greased 13 x 9 pan and bake in 350° F oven for about 20 minutes or until toothpick inserted comes out with few moist crumbs attatched.
Sprinkle the flour over the veal strips, and coat well. In a large frying pan over medium-high heat, melt half of the butter and half of the oil and as soon as the butter foams, immediately add the meat and quickly brown on all sides. Set aside meat to a dish and cover with foil to keep warm. Add remaining butter and oil to pan and saute the onion and garlic for a couple of minutes. Now stir in the mushrooms and lemon zest and cook until mushrooms begin to soften, about 5 minutes. Add the wine to deglaze the bottom of the pan, using a wooden spoon to scrape up any browned bits. Stir in the veal (and juices!) and cook over low heat for another 10 minutes. Stir in the cream and season to taste with paprika, salt and pepper. Let bubble for a few minutes until hot, then stir in the lemon juice and serve sprinkled with fresh snipped parsley.
Cream the butter, margarine and sugar together in a mixer. Add vanilla, and the eggs one at a time until well blended. Sift the flour, baking powder, baking soda and salt. Add the sifted flour to the butter and egg mixture and mix well. By hand, stir in the coconut flakes, chopped pecans, oatmeal and sliced gumdrops until just mixed. Refrigerate the dough until it is well-chilled (at least 3 hours). Note: This will help the cookies keep their shape. Once the dough is chilled, pre-heat the oven to 350°. Take about 1 heaping tablespoon of dough and roll into a ball. Place on a greased or parchment lined cookie sheet about 6 inches apart. Bake for about 10 minutes or until light brown.
Place mangoes and brown sugar in blender or food proccessor; cover. Process to make a thick puree. Add ice cream and milk; blend again. Serve in parfait glasses, garnished with mint sprigs, if desired.
In a large bowl, combine the first 6 ingrediants; cover and refridgerate overnight. Just before serving, fold in the blueberries, cherries and bananas; gently toss.
Using a small processor blend lemon juice, anchovies, Dijon mustard, garlic and Worcestershire sauce until well blended. While the machine is still running slowly drizzle in oil. Add in Parmesan cheese (if using) blend to combine. Season with black pepper and salt (if using). Add in the sugar only if needed and blend again. Transfer to a glass jar with a tight-fitting lid. Cover and refrigerate 6 hours or overnight before using. Shake well before using.
Place all ingredients in a medium soup pan and bring to boil. Lower to a simmer and cook to desired consistency. Place in bowl and top with cheese. Serve with corn chips.
Beat sour cream and egg together. Add flour, sugar, salt and vanilla. Mix until smooth. Stir in apples. Bake at 400 degrees for 25 minutes. Mix the crumb topping ingredients until crumbly. Remove pie from oven and spread with crumb topping. Bake 20 more minutes.
Saute onion in 1 tbsp melted butter in a large saucepan over medium-high heat, stirring constantly, until tender. Add the chicken broth and bring to a boil. Stir in rice; cover, reduce heat, and simmer 15 to 20 minutes or until rice is tender and the liquid has been absorbed. Set aside, and let cool. Stir in parsley. Work with 1 sheet of phyllo at a time, keeping the remaining sheets covered with a slightly damp towel so they don't dry out. Layer phyllo sheets on a work surface, brushing each sheet with the remaining 3/4 cup plus 3 tablespoons melted butter. Spoon the reserved rice mixture over phyllo, spreading to within 1 inch of sides. Sprinkle the ham over the rice mixture, then top with the cheeses. Starting at the short side, fold the phyllo over 1 inch; fold each long side over 1 inch. Roll up phyllo, starting with the short side. Place the phyllo, seam side down, on a lightly greased broiling rack in a broiler pan. Brush with any remaining melted butter. Make several diagonal slits, about 1/4 inch deep, across the top of the pastry with a sharp knife. Sprinkle with paprika. Bake uncovered at 375 degrees for 35 to 40 minutes or until golden. Let stand 5 minutes before serving.
Preheat the oven to 350°F Butter a 9-by-13-by-2-inch baking dish. In a large saucepan, melt the butter. Add the bacon and cook over moderate heat until crisp, about 7 minutes. With a slotted spoon, transfer the bacon to a paper toweled plate. Add the onion and bay leaves to the saucepan and cook over moderate heat, stirring occasionally, until the onion is softened, about 5 minutes. Add the paprika, oregano, garlic and cayenne and cook, stirring, until fragrant, about 3 minutes. Stir in the flour until blended. Gradually whisk in the milk until the sauce is smooth. Bring to a boil over high heat, whisking constantly, and cook until thickened. Reduce the heat to low and simmer the sauce gently for 30 minutes, whisking frequently. Discard the bay leaves. Meanwhile, bring a large pot of salted water to a boil. Add the macaroni or penne and boil until pliable but undercooked, about 4 minutes. Drain the pasta and return it to the pot. Stir 4 cups of the cheddar into the hot sauce, add the bacon and season with salt, black pepper(as needed) and a pinch of crushed red pepper(as needed). Add the sauce to the pasta and mix well. Spread the mac and cheese in the prepared baking dish and scatter the remaining 1 cup of cheddar on top. Bake for about 30 minutes, until golden brown and bubbling. Let stand for 10 minutes before serving with a baby spinach salad w/a vinaigrette dressing, crusty rustic bread and a Brunello di Montalcino from southern Tuscany. **The assembled mac and cheese can be refrigerated overnight. Bring to room temperature before baking.
Prep: Cook about 2 strips of bacon first, cool, then chop into bits, or use your favorite bacon bits. Slice potatoes thinly as though for scalloped potatos. Slice the carrot the same thickness as the potatos. Chop boneless skinless chicken into bits sized pieces. Chop the broccoli into bite sized pieces. Chop 1 medium onion, or use about 3/4 cup of chopped onion. Cook: In a small sauce pan, melt butter and blend in flour. Let sit for a minute. Add all of cold milk, stirring with a whisk. Season with salt and cayenne. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk. Reduce heat and stir in cheese. Place a half of the sliced potatoes, carrot, chicken and broccoli in a lightly greased one quart casserole dish. Pour half of cheese sauce over this mixture. Repeat with second layer of both items above, pouring remaining cheese mixture over after all items are placed inside. Sprinkle the remaining cheese on top. Top with some paprika for color, don't over do, just sprinkle it. Bake uncovered for about 1 hour at 350°F.
Preheat oven to 425 Degrees and spray a 9 x9 inch pan with cooking spray. In a medium bowl, sift together the first 7 ingredients. With a pastry blender or 2 forks, blend in the margarine. Stir the Sweet Potato into the dry ingredients. Add the milk, egg and vanilla and stir with a whisk to combine. Pour batter in to prepared dish and spread evenly. Bake for 20 minutes or until a tooth pick inserted in the center comes out clean.
Layer banana slices and cake cubes in a 13x9x2 dish coated with non-stick cooking spray. Place strawberries over cake and press down gently. In a bowl, dissolve gelatin in boiling water; stir in cold water. Pour over srawberries. Refrigerate for 3 hours or until set. Top with whipped topping.
Add all ingredients to a martini shaker full of ice; shake until ice cold, about 30 seconds. Pour into a martini glass and garnish with orange peel and cherry.
Process or blend 1st 8 ingredients together until smooth. Cut cucumber into 5mm slices and top with cheese mixture. Garnish with extra oregano and red pepper pieces. Note: Cover and refrigerate for at least 2 hours before serving. This time is not included in the preparation time.
Preheat oven to 350 degrees. Combine cake mix, cinnamon, nutmeg in a bowl. Cut in butter with a pastry blender until crumbly. Stir in nuts and set aside. Combine peach pie filling and cranberry sauce in an ungreased 13 x 9 inch pan. Sprinkle crumb mixture over fruit. Bake for 45 to 50 minutes or until golden brown. Serve with ice cream.
Preheat oven to 375°F. Place each fillet on a piece of heavy-duty foil; sprinkle with pepper. In a saucepan, saute onion and garlic in oil; stir in cumin. Spoon over fillets; sprinkle with cilantro. Place lime slices over each; drizzle with margarine. Fold foil around fish and seal tightly; place on a baking sheet. Bake for 35-40 minutes or until fish flakes easily with a fork.
Cook and stir onion and garlic in oil in a 2-quart saucepan until onion is tender. Stir in broth, chili powder, oregano, cumin, salt and tomato sauce. Heat to boiling; reduce heat, simmer uncovered 10 minutes. Dip each tortilla into sauce to coat both sides. Spoon 1/4 cup of the chicken onto each tortilla; roll tortilla around chicken. Place seam sides down in an ungreased rectangular baking dish, 13x9x2 inches. Pour remaining sauce over enchiladas; sprinkle with cheese. Cook uncovered in 350° oven until cheese is melted, 10-12 minutes. Serve with sour cream and, if desired, shredded lettuce. Do-ahead Note: After placing enchiladas in baking dish, sprinkle with cheese (do not pour remaining sauce over enchiladas); cover and refrigerate no longer than 24 hours. To serve, pour remaining sauce over enchiladas; cook uncovered in 350° oven until hot and bubbly 20-30 minutes.
Wash green beans and dry thoroughly. Snap off stems. Heat oil in large skillet or wok over medium high heat until almost at the smoking point. Add the dry beans to the hot oil and stir-fry until the beans start to get some dark brown spots. Add the walnuts and continue to stir-fry to cook all sides of the beans and toast the nuts. Sprinkle on the chili flakes and toss to distribute evenly. Remove from heat, salt and pepper to taste.
Combine 3 1/2 cups flour, sugar, salt and undissoloved yeast in bowl. Attach bowl and dough hook. Turn to speed 2 and mix for 1 minute. Combine milk, water and margarine in a saucepan. Heat over low heat, until liquids are very warm (120 to 130). Margarine does not need to melt. Turn to speed 2 and gradually add liquid to flour mixture, about 30 seconds. Mix 1 minute longer. Continue on speed 2, adding remaining flour, 1/2 cup at a time, as needed. Mix until dough clings to hook, about 5 minutes. Knead dough on speed 2 for 7-10 minutes longer, or until dough is smooth and elastic. Stop. Place in greased bowl, turning to grease top. Cover, let rise in a warm place 15 minutes. Turn dough out onto floured board. Divide in half and shape as desired. Cover; let rise in slightly warm oven (about 90 degrees) for 15 minutes or until doubled in bulk [usually 15 minutes works just fine!]. Bake at 425, for 12 minutes, or until nice and brown. Remove from baking sheets and cool on wire racks. I usually make balls. But for something fancy you can make one of the following:. Curlicues: Divide dough in half and roll each half to 12x9 inch rectangle. Cut 12 equal strips about 1 inch wide. Hold one end of strip firmly and wind tightly to form a coil, tucking ends underneath. Place on greased baking sheets about 2 inches apart. Cloverleafs: Divide dough into 24 equal pieces. Form each piece into a ball and place in greased muffin pan. With scissors, cut each ball in half, then quarters, cutting through to almost bottom of rolls.
Stir together rice and next 5 ingredients in a large bowl. Pour oil to a depth of 1/4 inch into a large, heavy skillet; heat to 350 degrees. Drop batter by 1/4 cupfuls into hot oil; fry in batches 2 minutes on each side or untilgolden. Drain on wire racks over paper towels. Serve immediately. Serve with honey butter.
Preheat oven to 450 degrees F. OR grill to medium-high. Center sweet potatoes, apples and cranberries on the sheet of heavy-duty aluminum foil. Sprinkle with brown sugar. Combine butter and cinnamon; drizzle over brown sugar. Bring up foil sides. Double fold top and ends to seal making one large foil packet, leaving room for heat circulation inside. Bake 25-30 minutes on a cookie sheet in oven OR grill 20-25 minutes in covered grill until sweet potatoes are tender.
In a nonstick skillet sprayed with cooking spray over medium heat, saute the onion, bell pepper and carrot about 5 minutes, until softened. Transfer the bell pepper, onions and carrot to the cooker, and add the garlic, corn, black beans, and jalapeno. Stir in the stock, tamari, and cilantro. Cook on Low for 4-5 hours. Add salt and pepper to taste.
Dice up the salt pork and saute until brown. Remove the pork and put into the crock pot, leaving the grease in the pan. Saute the onions and garlic in the pork fat until brown. Remove the onions and garlic to the crock pot. Brown the sausage and add it to the crock pot. Add the rest of the ingredients to the crock pot. Cook on low for at least 12 hours, but I prefer 24 hours.
Place eggplant on a wire rack and sprinkle with salt on both sides. Set aside until eggplant begins to "sweat", about 15 to 20 minutes. Blot eggplant with clean paper towels. Preheat grill to medium-high. Arrange eggplant and bell pepper slices on a large baking sheet, and brush both sides of all pieces with olive oil. Season with kosher salt and black pepper. Transfer eggplant and peppers to the grill or place in a grill basket. You may need to cook them in batches. Cook, turning occasionally to promote even browning, until softened and nicely marked, 15 to 20 minutes. Transfer eggplant to a platter and top with the pepper strips. Garnish with feta and marjoram (or spice of your choice). Drizzle with extra virgin olive oil and lemon juice. Serve warm or at room temperature. You can use this as a side dish, or in a pita as a sandwich.
Cook the pasta according to package directions. While pasta cooks, heat 1 tablespoon oil in a large skillet over medium-high heat. Sprinkle 1/2 teaspoon of salt and 1/8 teaspoon of black pepper evenly over shrimp. Add shrimp to pan; cook 1 1/2 minutes on each side or until done. Remove from pan. Add remaining 1 tablespoon olive oil to pan. Add onion, garlic, and red pepper; cook 2 minutes, stirring frequently. Add tomatoes, and cook 3 minutes or until tomatoes begin to soften, stirring occasionally. Stir in pasta and shrimp; cook 1 minute or until thoroughly heated. Remove from heat, and stir in 1/4 teaspoon salt, 1/8 teaspoon black pepper, cheese, and basil.
Preheat oven to 350. Cut the acorn squash and scoop out the seeds and strings. Put a little water in a baking pan; place the halves face down and bake for 1/2 hour. Then, take it out and put the sliced apples in the middle (some will fall over the sides, it's okay); drizzle with canola oil and maple syrup, and sprinkle with pumpkin pie spice. Bake for another 1/2 hour to 40 minutes (until the apples are soft and browning). Put your acorn squash halves in individual plates; scoop up the stray apples and stray maple syrup and spoon over the squash.
Melt butter in a heavy skillet. Saute onion and green peppers until tender. Add pork, pepper, salt, soy sauce, almonds and rice. Simmer until pork is done and flavors are blended. Add pimentos just before serving.
Preheat oven to 350 degrees. Rub the shanks with flour, seasoned with salt and pepper. Heat the butter and oil in a heavy skillet. Brown the shanks on all sides and transfer to a casserole. To the same skillet, add the onion and cook, stirring, until wilted. Add the carrot, celery and garlic and cook briefly. Stir in the wine and pour the mixture over the shanks. Add the remaining ingredients and season to taste. Cover tightly and bake one and one-half to two hours, or until fork tender.
Dissolve saffron in warm milk. Melt butter in a medium to large saucepan. Add currants, nuts, and rice. Stir over a low heat for several minutes. Add Water, salt, sugar, cinnamon, and the dissolved saffron and milk mixture. Stir briefly. Raise the heat and bring the water to a boil. Lower heat, and cover to barely simmer for 25 minutes. Serve immediately. For Vegan use only the Soy milk and a Vegan [no dairy products] margarine.
Heat oil in Dutch oven over medium-high heat until hot. Add chicken, mushrooms and onion; cook and stir 4 to 5 minutes or until chicken is no longer pink. Add broth and Worcestershire sauce; mix well. Bring to a boil, reduce heat. Stir in vegetables with pasta. Simmer 8 to 10 minutes or until thoroughly heated.