HumbleIntelligence/food-ner-1-Million huggingface dataset:
Select lamb from loin of the animal. Pound the cubed meat with a teaspoon of salt in a stone mortar with a wooden mallet. Remove meat from mortar when it becomes pasty. Now pound onion with a teaspoon of salt and the pepper until it is reduced to a pulp. Combine meat and onion and pound together until very smooth. Wash bulghur well in running water but do this quickly so that it does not soften. Press to remove water. Knead bulghur and meat with the hands. Pound together in mortar. Add salt to taste. Dip mallet in ice water occasionally to keep meat moist and smooth. Properly prepared kibbeh must be pounded at least an hour. Then it is ready to be eaten as it is, or cooked in a variety of ways. Preparation time may be shortened considerably by grinding meat several times through fine blade of meat grinder. Grind onion twice. Grind onions with meat once. Combine washed bulghur with meat-onion mixture. Knead well, seasoning with salt and pepper. Grind this mixture three times adding a tablespoon of ice water to keep it smooth. To make stuffing: Heat fat. Fry chopped onions in it until soft. Add meat and fry until lightly browned. Add pine nuts and continue frying until they are slightly browned and the meat has lost its pink color entirely. Season with salt, pepper and cinnamon. Pour off excess fat. To make Kibbeh in a Tray: Grease a shallow 12 x 18 inch baking pan. Pat a layer of basic kibbeh smoothly and firmly over the bottom of the pan to the depth of one inch. Cover this evenly with with a layer of stuffing. Top with a second layer of kibbeh slightly thicker than the first. Score into diamond shapes with a sharp knife. Pour one cup melted samneh or butter over all. Bake in moderate oven about 20 minutes, or until well browned. Serve hot or cold.
Cut margarine into flour as for pie crust. Add egg yolks, vinegar and water and mix well. Cover and refrigerate overnight (or at least 3 hours) Divide dough into 3 parts and work with one at a time. Roll out very thin on floured cloth to fit 10 x 15 cookie sheet. (All three will fit on one sheet.). Sprinkle each with 1 Tblsp flour, 3 tblsp sugar and 1/2 teaspoons cinnamon. For each strudel, arrange 3 peeled and diced apples along edge of long side and roll up, guiding with the cloth grasped in each hand. Place all three on ungreased sheet and bake at 375 for 45 minutes. Optional: sprinkle with confectioner's sugar when cool. Or drizzle with a simple confectioner's sugar glaze.
Mix Lemon cake mix, egg white and diet soda. Grease a 9x13 pan with non-stick spray. Pour cake batter into pan. Bake at 375 degrees for 35 minutes or until toothpick comes out clean. During the last few minutes of baking, put lemon jello and condensed milk in a sauce pan and stir on medium low heat until smooth. Take cake out of oven and poke holes all over the top. Pour jello mix over warm cake, filling in the holes. Cool completely. Mix 2 tsp lemon extract with cool whip. cover cake with cool whip mix. Place cake in refridgerator until ready to serve.
Preheat oven to 350°. Prepare half sheet pan with butter, parchment paper and more butter. Gently melt butter and chocolate together in a glass bowl in the microwave or over a pot of simmering water. In a separate bowl whisk together eggs, salt, sugars and vanilla. Stir egg mixture into chocolate mixture, and then add flour. Stir just until combined. Spread mixture evenly into a prepared half sheet pan. Bake for 20 minutes or until a toothpick comes out somewhat clean. Mix marshmallows, nuts, and chocolate chips together. Scatter immediately on hot brownies, then drizzle top with caramel sauce. Return pan to oven for 5 minutes or until marshmallows just begin to melt. Remove pan from oven and let cool. Lift brownies out of sheet pan and cut into squares as big or as small as you like.
Preheat oven to 425 degrees. In a resealable plastic bag, toss potatoes with oil, salt and pepper. Spread evenly onto baking pan and cover with foil. Bake for 30 minutes, remove cover and turn potatoes. Bake for 10 additional minutes or until lightly browned. Heat oil in medium saucepan. Add flour and stir over medium heat for 30 seconds. Add milk and stir until thickened. Reduce heat to low; stir in cheese, green onions, bacon bits and pepper. Serve potato wedges with warm cheese sauce.
cook the cream of wheat according to package directions with the milk and salt. While it's still in the pot stir in a little chocolate syrup. Taste it, if it's too weak for you add some more. pour it into a bowl and add the pat of butter. Add a spoon and you are in comfort food heaven!
Cook broccoli, drain and cool. Cook pasta shells to desired doneness, drain and cover with cold water to cool. In bowl, combine cooked broccoli, salmon, tomatoes and onions. Add ranch, mayo and parsely. Stir gently to coat. Drain water from cooked shells. Spoon about 1/4 cup salmon mixture into each shell. Can refrigerate to cool more, or serve immediately.
Preheat oven to 400° F, 200° C or Gas Mark 6. Place minced garlic into microwave safe bowl and add oil. Microwave for 1 to 2 minutes, depending on power of microwave, you are only heating the oil and garlic to blend and intensify, not cooking anything. When oil is cool enough to touch, add potatoes to bowl and toss to coat well. Spread out on small sheet pan or in small roaster that has been well greased or sprayed with no stick spray. Place on top rack of oven and cook for 20-25 minutes. Begin checking for browness at 20 minutes. When brown, turn potatoes and cook for same length of time on other side or until brown. Remove from oven and serve as is, or sprinkle with your favorite no sodium seasoning mix.
Put a pot on the stove and put it over a low heat. Slowly add the ingredients in order that I listed except the French's mustard. Allow the sauce to heat evenly in the pot and stir very well before taste. Different brands of ingredients have different taste so try to avoid generic. If the sauce is too sweet for your taste you can cut the sweetness with French's mustard, soy sauce, and liquid smoke. If the sauce is not sweet enough you can add molases or brown sugar. BE CAREFUL! A lot goes a long way. So add a little, stir well, and retaste. Please do not burn your tongue. If you have killed your taste buds tasting it is always wise to bring someone else in to taste to make sure you are doing well. This is a great sauce and will stay good in your fridge for months and months. If you and your family don't eat it all up first.
Mix brandy, wine, curacao, fruits and cinnamon stick in a jug. Complete with lemonade and stir. Pour sangria in glasses with ice. Garnish with pieces of fruits.
Season chops to taste with salt andpepper. Heat oil in skillet over medium high heat and add chops. Cook until well browned on both sides but still pink in the center, 3-4 minutes per side. Remove from skillet, place on platter and cover. Add broth to skillet and bring to a boil, scraping up browned bits with a spoon. Add brown sugar, red wine vinegar, prunes, and olives; simmer till sauce thickens, 4 to 5 minutes. Whisk in butter and parsley. Reduce flame to medium low; return chops and accumulated juices to skillet. Simmer, turning chops once or twice, until sauce clings and meat is completely cooked, 3-5 minutes. Serve at once.
Dissolve yeast in water. Sift flour salt and pepper onto mixing board. Make a well in the center and add yeast, wine and oil. Blend together and gradually incorporate into flour. The dough will be stiff. Knead 10 minutes. Place in oiled bowl, turn to coat, cover with towel and let rise until doubled in bulk. Preheat oven to 375°. Break off small pieces of dough and roll into ropes about 6 inches long. Form a ring and pinch edges together. Place on baking sheet and let rise 20 minutes. Fill a large saucepan half full of water; bring to a boil. Drop taralli into water and boil for 1 minute. Remove from water, letting both sides dry on a sheet of waxed paper. Brush with oil and bake 12 to 15 minutes. at 350 degrees F (175 degrees C) on a lightly greased cookie sheet, turning a few times during baking until medium brown and crisp.
Take a visit together to your local farmer's market or health food store. Pick up some organically grown lettuce and fresh salad ingredients. Try a new "preservative free" salad dressing as well or use a bit of vinegar and oil. When you're preparing your salad, make it a few minutes before you're going to eat it so the lettuce and ingredients don't get wilted.
In a saucepan, combine the cream and cinnnamon sticks, and bring them to a boil over medium-high heat. Reduce the heat to low, and cook gently for about 10 minutes, until the cream is infused with the cinnamon. Set the pan aside so the cream can cool. In a bowl, whisk together the eggs, sugar, and vanilla until they are well mixed. Add the cream and cinnamon sticks, and whisk well. Heat 1 to 2 inches of water in the bottom pan of a double boiler, and transfer custard mixture to the top pan, or set the bowl over a saucepan containing 1 to 2 inches of hot water. Bring the water to a boil, and cook the sauce, stirring constantly, for about 30 minutes or until it thickens, adding more hot water to the bottom pan if necessary. Remove the top pan or the bowl from over the hot water, and let the custard cool. Strain the cooled custard through a fine-mesh sieve into a glass or ceramic container (do not use plastic), and refrigerate the natillas for at least 4 hours, until it is cool. Stir before serving, adding a little more heavy cream if necessary to smooth the natillas. Divide it among six custard cups or transfer it to a pitcher to use as a sauce. Serve the natillas sprinkled with cinnamon. This is also delicious served as a sauce for almond cake, and also with fresh raspberries -- ! Enjoy!
String snowpeas, wash in cold water, drain. Cut red bell pepper into slivers, 3/4" long. Place snowpeas and butter in microwaveable container with lid; adjust lid to let steam vent and microwave for one minute or until pods are crisp-tender. Remove from microwave, add red bell peppers and replace cover tightly; set aside and allow red peppers to warm and snowpeas to finish cooking, about 1 minute. Sprinkle with orange juice and salt and pepper to taste; serve.
Heat a large skillet and add the olive oil. Saute the onion until translucent. Add the garlic, and stir, saute about 2-3 more minutes. Then add the stock, and wine and slowly simmer until reduced by half. Taste and season with pepper then add the pesto, lemon juice and zest, the olives and capers and stir well. Remove from the heat and toss in the salmon or shrimp, the parsley and toss with the pasta. Serve in large pasta bowls.
Coat chicken in flour and salt. Saute in butter. remove and keep warm. Add next 3 ingredients, cook 3 minutes. Blend in next 5 ingredients, mix well. Add chicken, cover, simmer 30 minutes. Garnish with almonds.
Preheat oven to 375°F. Saute onion in oil in a non-stick skillet over medium heat until the onion is soft. Add hashbrowns and spinach, saute until all the moisture is gone and the potatoes start to brown. Move to a large mixing bowl. Spray the non-stick skillet with butter flavored spray and heat over medium heat; add egg beaters and cook without stirring until eggs begin to set on bottom. Draw spatula across bottom of skillet to form large curds. Continue cooking until eggs are slightly thickened but still moist. (Do NOT stir constantly). Remove from heat and let cool, add to mixing bowl. Add bacon to bowl and stir well. Separate each biscuit to form a total of 16. Biscuits should be separated using the layers and be as close to even as possible. Flatten each biscuit into about a 5 inch circle. Spread cheese evenly over the tops of dough circles, leaving a 1/2 inch border around the edges. Top evenly with egg mixture. Fold dough circles in half over mixture, pinching edges to seal. Place 2 inches apart in a 15 x 10 jelly roll pan coated with Pam. Press sealed edges with the tines of a fork. Bake at 375°F 14-16 minutes until golden brown. Remove empanadas with a spatula onto a wire rack. Serve warm. To freeze: After baking allow empanadas to cool fulling. Place into a zip-top bag and freeze. To serve: From frozen, wrap empanada with a paper towel. Place on a microwave safe plate and microwave on 50% power 1-2 minutes or until the empanada is heated all the way through.
Whisk together black bean and garlic sauce, vinegar, 1 teaspoon cornstarch, and water in a bowl. Pat fish dry with paper towels. Place remaining cornstarch in shallow dish. Coat fish with cornstarch, shaking to remove excess. Heat oil in large nonstick skillet over medium-high heat until just smoking. Add fish and cook until browned and cooked through, about 3 minutes per side. Transfer to a platter. Add ginger and scallion whites to empty skillet and cook until fragrant, about 1 minute. Add black bean mixture and simmer until slightly thickened, about 1 minute. Pour sauce over fish and sprinkle with scallion greens and cilantro. Serve.
Preheat the oven to 350 degrees. Bake potatoes on middle rack until fork tender, about 1 hour. Remove from oven and let sit until cool enough to handle. Bake 4 strips of bacon on a small sheet pan in the oven for 15 minutes. Crumble bacon when it has cooled. Preheat grill to medium heat. Cut potatoes in half lengthwise, and spoon out the flesh, leaving a half-inch shell. Melt the butter in a saucepan and add minced garlic. Brush potato shells with the butter and garlic mixture. Flip over and butter the bottoms. Place potatoes on grill and cook until crisp about 4-4 1/2 minutes on each side and remove from grill. Divide the cheese, bbq sauce, and pulled pork among the potatoes. Top potatoes with sour cream, crumbled bacon and chives for garnish. Note: use potato flesh for potato pancakes the next day.
Place all ingredients in a jar and shake to mix. For easy dispensing, pour into a spice shaker container with an air-tight top. For optimum freshness, use within 6 months.
Preheat oven to 350 degrees. In an ovenproof saucepan or Dutch oven, heat oil on medium-high heat. Add onion, garlic, and jalapenos and cook, stirring, 4 minutes. Add rice and cook, stirring, 1 minute. Add remaining ingredients. Bring to a boil, stir, and cover. Place in oven and bake until rice is tender, about 50 minutes. Fluff with fork before serving.
Wash the lemons, using soap, rinse well. Peel the lemons. I used my Microplane Zester and got lovely lemon zest, but you can also use a potato peeler. Make sure not to get any of the bitter white pith. Place the peel into a bowl and cover with the vodka. I used a large Tupperware bowl with a cover. Let the lemons infuse in the vodka for one week. Line a strainer with paper towels and strain the lemony vodka into a bowl that will hold more than twice its volume. Mix the sugar with the water in a pot and let it come to a boil. Boil for 2 minutes, giving it an occasional stir. Let cool. Add the sugar syrup to the lemon vodka and mix. Place in your favorite bottle. Keep the Limoncello in the freezer (it won't freeze).
Heat the oil in a large pan and saute the onion, garlic, and sage for about 5 minutes until golden. Add the rice and pumpkin and stir fry for 1 minute until all the rice grains are well coated in oil. Add 1/4 pint of stock and simmer, stirring until absorbed. Continue to add the stock a little at a time, stirring frequently, for about 25 minutes, until the rice is creamy and all the liquid is absorbed. Meanwhile, process the pine nuts, cheese, milk, and nutmeg in a blender until smooth. Stir into the risotto, with the final addition of stock, and simmer for a further 5 minutes. Season to taste and serve at once.
Cook ground beef and onion in 10 inch skillet, stirring occasionally, until beef is brown; drain. Stir in remaining ingredients; break up tomatoes. Heat to boiling: reduce heat. Cover and simmer about 20 minutes, stirring occasionally, until noodles are tender. (Add small amount of water if necessary.).
Preheat oven to 350 degrees. Dump pineapples with juice and cherry pie filling into a 9 x 13 inch pan and smooth out. Sprinkle cake mix evenly over fruit. Next, sprinkle pecans over all. Drizzle butter over the top. Bake for an hour. Serve in pan.
Combine all ingredients in a MW safe bowl. MW on high for 2 minutes. Stir well and pour into a greased 8 x 8-inch pan. Cool and cut into squares.
Butter both slices of bread. Place one slice buttered side down on the preheated toasted sandwich maker. Empty contents of can on to bread. Top with cheese. Followed by the last piece of bread buttered side up. Toast 3-4 minutes, or until golden brown. Cut into either 2 triangles or 4 triangles. Serve.
Place all ingredients (except butter and lemon juice) into a large bowl and marinate for 1 hour. Place the chicken on skewers and broil for 8-10 minutes. Prepare sauce by infusing together butter and lemon juice. Ladle over the cooked chicken and serve.
To obtain juice, crush the fruit in a saucepan and add enough water to just cover the fruit. Bring to a boil and then turn the heat down to a simmer. Simmer until tender. Leave overnight. Wash fruit the following day and bring to a boil again. Place in a straining bag and drain overnight. Add sugar to juice and stir until dissolved. Stir juice into milk slowly and freeze.
In a skillet, heat 1Tbsp oil over Medium-High heat. Add sausage and cook till no longer pink. With slotted spoon, transfer to slow cooker and drain liquid from pan. Reduce heat to Medium. Pour remaining oil to pan, add onion and celery and cook vegetables until soft stirring occasionally. Add garlic, thyme, salt, pepper and cook 1 minute stirring constantly. Add tomato soup, chicken broth and worcestershire sauce. Transfer sauce to slow cooker. Cover with lid and cook 8 hours on Low or 4 hours on High. Add pasta during last hour of cooking time. Add cheese and green pepper and cook on High 20 minutes more until cheese is melted and pepper is heated through. For the picture I posted I made this ahead and refrigerated. When the meal was due I heated it up 60 minutes 350*oven; added cheese last 15 minutes.
Preheat oven to 350F; grease and flour a 10 inch tube pan. Blend all ingredients together in large mixer bowl; beat for two minutes at medium speed. Pour into pan and bake for 55 to 60 minutes, or until cake springs back when lightly touched. Cool in pan for 15 minutes; remove from pan onto cooling rack to complete cooling. Sprinkle with confectioner's sugar.
Heat the oil in a heavy frying pan. Add not-too-thinly sliced garlic. Before the garlic turns brown, add the cubed ham and the slices of bread. Saute for a few minutes on medium heat. Add the sweet paprika, followed by the water and salt. Bring to a slow boil. Boil for 5-10 minutes. To poach the eggs, carefully add eggs to the soup one at a time. Scoop out poached eggs one at a time into soup bowls. Then, slowly ladle the soup into each bowl.
Sprinkle pork chops with garlic powder, salt and pepper and place in a large greased sauce pan or deep skillet with chopped onion and fry until very brown and well cooked. It is okay if they stick a little, as the drippings are essential in this dish. When done, remove chops and set aside. Add a little water to the saucepan or skillet and mix up the drippings a bit. Place cabbage into the pot, and allow to cook down completely. In a separate large saucepan, boil the egg noodles in water until cooked. Drain noodles and mix in butter. Cut up the pork chops to bite size pieces and set aside. When the cabbage has cooked down, add pork and cooked noodles and mix completely.
Put mangos in saucepan over medium heat. Cook until hey are very soft. Add water ifit starts to stick, should not need it. Use stick to puree. Add sugar, ginger lime zest, lime juice and cinnamon. Mix well. Bring to a boil over medium heat. Lower heat and cook, stirring frequently until very thick, about 30 minuts. Remove from heat and pour into hot sterilized jars, leaving 1/4 inch head space. Cap and process in 10 minute boiling water bath.
Put pork meat into cold water with whole carrot, celeriac, parsnip and onion and cook for about 2 hours until becomes soft. Take out the meat and keep the water and carrot (you will need it later). Cut the meat into small pieces, remove bones. Take out the brain and join it with the meat. Cut the carrot into small pieces. Put lard in a separate pot melt it and add finely minced onion. Saute the onion until become soft. Add finely minced garlic and flour and fry it until flour become brownish. Add cold water and mix it until you get creamy liquid. Add hot and sweet paprika and more water. Make soup removing eventual small flour clods. Add the previously preserved water you've cooked pork in it, pork meat, carrot, bay leaf, vinegar, salt, pepper and cook the soup for 1 more hour. If not sour enough, add more vinegar. Before serving, add sour cream and dill. Serve and eat.
Preheat oven to 400 degrees. In a bowl, mix the tuna, egg and celery completely. Slowly add breadcrumbs to tuna mixture while stirring until mixture binds. Adjust amount of breadcrumbs as needed. Set aside. In a second bowl stir Bisquick with fork until smooth. Slowly add milk until a dough forms that is suitable for rolling. You shouldn't need all the milk. Add more Bisquick if you need to adjust consistency. Roll out dough until thin and cut into two squares. Place tuna mixture in the middle of each dough square. Leave enough dough to allow folding the corners over to seal top and edges. Tuna mixture should be completely sealed in the dough. Place rolls on greased baking pan. Bake at 400 degrees until top of dough is golden brown, about 25-30 minute. While rolls are baking, in a saucepan, heat up mushroom soup, adding water a little at a time until a nice consistency is reached for pouring over the finished rolls. Don't make it too thin. When rolls finish baking, serve hot with mushroom sauce poured over the top. Enjoy.
Mix the red pepper, packed brown sugar, Worcestershire sauce, Chili, and vinegar in a bowl. Rub the mix onto the steak. Grill the steak and once cooked, cut into in small strips. Mix all of the vegetables together in a bowl. Squeeze lemon into the bowl. Add juice and oil. Add salt, black and red peppers. Mix the steak into the salad. Place some of the salad in your tortilla and enjoy. Feel free to add non-fat sour cream and shredded cheese.
Spread oil in bottom of 9x13-inch pan. Layer ingredients in order listed above. Pour the cola evenly over top of casserole. Cover with foil. Bake at 350°F for 1 hour.
Soak the beans overnight. Drain the water, rinse and cover with fresh water; boil for 90 minutes. Brown the salt pork in a heavy skillet, turning frequently so that the entire piece will brown. Add the onions and cook until golden brown. Pour this mixture into the beans and add the remaining ingredients. Cover and let simmer for 7 hours.
Sprinkle a fine dusting of sugar over the veggies and let them rest for 10-15 minutes. Toss with dressing and top with peanuts.
Mix the first 6 ingredients in a slow cooker. Cover and cook on LOW 7-9 hours until pork is tender. Stir in sour cream and dill. Serve over egg noodles.
Preheat oven to 190 deg C (375 deg F). Cream butter and sugar until light, beat in eggs gradually and fold in flour and salt with metal spoon, turn into greased ring mould cake tin (bundt) and bake 25 minutes. Cool cake and after it is cool return to mould ready for pouring in coffee - sweeten coffee and flavour with rum and slowly pour over cake whilst in tin. Turn onto plate and cover with whipped cream flavoured with vanilla and decorate with toasted slivered almonds.