HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash spinach thoroughly and remove stalks. Crush the garlic. Melt the butter in a large saucepan, add spinach and stir over moderate heat for about 5 minutes until the spinach wilts and has released its liquid. Turn stove onto high and add the garlic and coriander. Stir until all the liquid has evaporated, then add cream and salt and pepper to taste.
PREPARE THE BACCALA: Three days before cooking, place the pieces of dried cod (baccala) in a large pan, cover with cold water, and refrigerate. (Do yourself a favor and cover the pan tightly with plastic wrap AND aluminum foil, or your refrigerator will be filled with a very strong fishy smell!) Soak for 3 days to remove the salt. Turn the pieces of fish occasionally and change the water every 6 to 8 hours. By the third day, the cod will be plump, soft, fleshy, and well hydrated. Rinse under cold water and pat dry. The baccala is now ready for the recipe. (This is NOT part of the preparation time listed in the recipe). Preheat oven to 325 degrees. Remove any skin and bones from the fish, dry with paper towels, and cut into 6 pieces. Grease a 9x12-inch-deep oven-proof dish with 1 tablespoon olive oil. Layer with half the potatoes, half the onions, half the cod, and half the tomatoes. Sprinkle with half the parsley. Add the raisins, toasted pignoli, capers, olives, and the rest of the potatoes, onions and cod. Pour in the rest of the tomatoes with the juices. Season with the salt, pepper, and the remaining parsley. Drizzle the remaining 1 tablespoon of olive oil over the top and bake, uncovered, for 45 to 50 minutes, or until potatoes are tender. Remove from the oven and let rest for 10 minutes. Serve in soup bowls. Remember, on Christmas Eve, this is only one of, at least, seven fish or seafood dishes that are to follow in the same meal. This recipe serves 6, as a part of a larger meal. If you are making only this recipe, you will probably want to double or triple it. Enjoy & Buono Natale (Merry Christmas!).
Mix apricots and coconut. Add condensed milk, combine thoroughly. Shape into 1 1/4 inch balls and roll in powdered sugar. Let stand until firm.
In a blender, puree sauce ingredients (except last cup of broth). Add last cup of broth and blend until combined. In a large pot, heat olive oil over medium heat, add onion and bell peppers, saute until softened, about 5 minutes. Stir in Mole sauce and potatoes, bring to a boil, turn down heat and simmer for 45 minutes. Stir in zucchini, yellow squash and vinegar. Simmer until they are crisp tender, about 10 minutes. Adjust salt and Splenda to taste. Serve over cooked rice and top with chopped tomatoes, cilantro, and feta cheese.
In large skillet cook meat until brown. Drain off fat. Stir in 3/4 cup water, chile peppers, taco seasoning mix, and chile powder. Bring to boil; reduce heat. Simmer uncovered for 15-20 minutes (until most of the liquid is gone). Meanwhile, grease a baking sheet and sprinkle with the cornmeal. Pat pizza dough into a 12x8-inch rectangle on the baking sheet. Bake in a 400 degree oven for 5 minutes. In a bowl, mash beans with a fork; spread over partially baked dough to within 1/2 inch of the edges. Spoon meat mixture over beans. Bake uncovered, 10 minutes more, or until crust is just golden. Sprinkle with cheese. Bake 1-2 minutes more (until cheese melts). Top with lettuce, tomato, and onion. If desired, serve with taco sauce.
Beat 2 cups of sugar and oil at the medium speed of an electric mixer for 2 minutes. Add the eggs, one at a time, beating just until the yellow disappears. Add the crushed pineapple and vanilla, beating just until blended. Combine the flour, baking powder, baking soda, salt, and cinnamon; Stir well. Add to the oil mixture alternately with the mashed banana, beginning and ending with the flour mixture. Mix at low speed just until blended after each addition. Pour the batter into a greased and floured 12-cup Bundt pan. Bake at 350 degrees for 1 hour or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes; remove from the pan, and let cool completely on a wire rack. Combine the powdered sugar and orange juice, adjusting the amount of orange juice to get the glaze you want. Stir well. Drizzle the glaze over the cake.
In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat water, milk, sour cream, and butter until very warm (120° to 130°F). Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly greased surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough into 12 equal pieces; flatten to 3-inch rounds. Place one rounded tablespoon Bacon Filling on center of each. Bring edges of dough up to enclose filling; pinch to seal. I like to dampen edges with lightly beaten egg white and seal with well floured fingers for a good seal. Place, pinched sides down, on greased baking sheet, about 2 inches apart. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Brush surface of each roll with egg mixture. Bake at 350°F for 20 to 25 minutes or until golden. Remove from sheet; serve warm. BACON FILLING: In large skillet, cook bacon over medium heat, stirring occasionally, until crisp, about 8 to 10 minutes. Drain on paper towels; discard drippings from skillet. In same skillet, cook onion, stirring occasionally, until tender, about 4 to 5 minutes. Remove from heat; stir in bacon.
Dissolve 1/2 cup red cinnamon candies in 1 cup boiling water until all the red is off, leaving little white candies. Dissolve Jello with 2 cups boiling water. Mix together red liquid ONLY with Jello. Stir in applesauce. Chill until partially set. Add walnuts. Mix softened cream cheese, milk, mayonnaise and spoon onto top. Swirl through salad to marble. Chill to firm. Use a 9x13 inch pan.
Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly or place all the ingredients in a screw-top jar and shake to combine. Taste and adjust the seasonings. If not using dressing right away, cover and refrigerate, whisking or shaking again before use. Can be used as a dressing and a marinade. *If using a good quality balsamic vinegar you should not need the sugar, but if using a lesser quality you might want the sugar to round out the dressing.
Steam the spinach in a steamer until wilted, but not mushy--just a minute or two in the steamer. Heat the olive oil in a saute pan; when it is moderately hot, quickly stir in garlic and tomatoes, stirring constantly, for a couple of minutes. Remove pan from heat and let cool; mix in the cooked spinach, salt and pepper to taste. Dough: sift the flour with the salt and baking powder; place half the flour mixture in a big mixing bowl; make a well in the center. Place the butter, large, eggs, and water in the well. Mix at low speed to form a paste. Continue to mix in the remaining flour mixture until all is added; you may need to add water--slowly and in small quantities--until the dough reaches the right consistency. The dough should be soft and pliable, like pie dough. Place the dough in a bowl, cover with plastic wrap and refrigerate for 30 minutes. Lightly flour a work surface; divide the dough into 4 pieces (keep the pieces you aren't using in the refrigerator until you need them). Use a floured rolling pin to roll out the dough about 1/8 inch thick. Use a large round cookie cutter or bowl (about 4 inches in diameter) to cut circles from the dough. Use a slotted spoon (to allow any excess liquid to drain from the filling) and put some filling in the center of the circle and fold over to make a half circle; don't overfill. Seal the edges of the dough with your fingers or with a fork to make a scalloped edge. Get a large frying pan and add enough vegetable oil to cover the empanadas completely; heat the oil to the frying stage, about 350°. Fry the empanadas in oil, turning occasionally until brown on all sides; drain on paper towels; serve hot. **You may also bake these in the oven on a lightly greased baking sheet at 350° for approximately 15-20 minutes, or until golden brown.
Put skillet on stove top that has been heated to medium/high. Spray skillet with cooking oil, add onion and stir fry for two or three minutes. Meanwhile, mash the avocado, add sweet chilli sauce and salt and pepper and mix together. Add and stir through onion. Put tortilla in skillet and spoon avocado mixture onto one side. Top with cheese and fold tortilla in half using an egg flip. (I used a fork). Flatten out a bit, and turn carefully after a couple of minutes. If it's not done to your liking you can always flip it back later for another minute or so. Enjoy!
Put the salmon in a medium saucepan with the bay leaf and peppercorns, cover with water and bring to the boil. Lower the heat and simmer, covered, for 5-10 minutes until cooked through. Remove the salmon from the liquid, flake into a bowl and leave to cool. In a non-stick frying pan, heat the oil over a low heat and gently sweat the onion and potato for 20 minutes, covering with a lid, large plate or aluminium foil. In a mixing bowl, whisk the eggs, cream and dill together and lightly season with salt and freshly ground pepper. Preheat the broiler. Add the salmon to the potato and onion and pour the cream mixture over. Increase the heat and cook for 10 minutes, or until the egg has started to set. Put the frying pan under the hot broiler for 2-3 minutes until golden. If no grill is available, put a lid on the pan and continue to cook until the frittata is set. Cut into large slices and serve with a lightly dressed green salad.
In large bowl, blend orange juice, lime juice, honey and seasonings. Thoroughly mix in fruit and vegetables. Serve immediately or chill up to 4 hours.
Add all the ingredients to a 5-quart slow cooker. Cover and cook on LOW for 7-8 hours or until the vegetables are tender. Season to taste with salt and pepper (I add cayenne pepper). Remove bay leaf before serving.
Mix first 5 ingredients. Shape into patties. Cook and brown patties, add onion, broth and mushrooms. Cover and simmer 10 minutes. Heat onion to boiling. Remove patties. Mix water and cornstarch. Add to skillet and stir until thickened.
Put Onion, Carrots, Butter and Garlic in a soup pot and cook on low heat until onions are softened. Approx 5 minutes. Add Chicken Broth, Water, Chicken, Mushrooms, Bay Leaf, Oregano, Basil, Black Pepper and Salt to pot. Bring to a boil and boil for 20 minutes, covered. Add rice and cook for 20 minutes. Add noodles and cook for 10 minutes or until noodles are done. Remove Bay Leaf. You can add more water if you like.
1.Preheat oven to 400 degrees F. 2.Brush the chops with the just one of the tablespoons of olive oil and season generously with the salt & pepper on both sides. 3.In a small bowl take the two eggs and beat, then add in the garlic powder, onion powder, adobo & parsley and whisk until well combined. Set aside. 4.In a separate shallow bowl, add the bread crumbs. Set aside. 5.In a third shallow bowl, add the Parmesan cheese. Set aside. 6.Coat the chops completely with the cheese, patting to adhere to both sides. 7.Dip the chops into the egg-seasoning mixture, then coat completely with the bread crumbs, making sure that both sides are covered completely. 8.Take the remaining teaspoon of olive oil and use it to lightly coat the bottom of the baking dish. 9.Place chops into the baking dish and bake for 15 minutes. Flip the chops over, then place back into the oven for an additional 15-30 minutes until they are golden brown and the centers reach 150 degrees.
Bottom Layer'. Melt first three ingredients in the top of a double boiler. Add egg when the butter and cocoa are warm (not hot) and stir hard to cook and thicken and not let the egg scramble .About 1 minute is good. Remove from heat. Stir in crumbs, coconut and nuts. Press firmly into an ungreased 8 X 8 pan. Second Layer: Cream butter, cream, custard powder and icing sugar together well. Beat until light. Spread over bottom layer. Third Layer: Melt chocolate and butter over low heat. Cool. Once cool enough to not melt the middle layer, but still liquid, pour over second layer, tilt pan so it is evenly covered and chill in refrigerator.
Core cabbage and slice thinly. In a small saucepan, mix vinegar, fructose, pepper flakes,caraway seeds, salt, a few dashes of pepper and water;bring to a boil. Cook about 4 minutes and remove from heat. Meanwhile, fill a large kettle with about 1 inch of water and bring to a boil. Place cabbage slices and bell pepper in a steamer basket and place over water. Steam, covered,3 minutes. Remove to a serving bowl. Pour sauce through a strainer over cabbage and toss well.
Mash the banana in a medium-sized bowl. Stir in the wheat germ, splenda and peanut butter. Form the mixture into 1- to 1/2-inch balls. Roll in chcolate chips, or if you prefer, nuts, coconut or another ingredient of your choice. Chill in the refrigerator for at least an hour.
Lightly brown sirloin steak strips in vegetable oil and place in crock pot. Sprinkle 1/4 teaspoon salt onto strips. Place green pepper, onion, celery, and carrots on top of steak strips. In small bowl mix water with ginger, garlic powder, sesame oil, mustard, brown sugar and soy sauce. Pour over vegetables and cover with crock pot lid. Turn crock pot to high for lst hour and to low for remaining 3 hours. (If using optional broccoli florets, add during last 30 to 45 minutes.) Make a smooth paste with cornstarch and water. Mix and let cook 10 minutes. Serve over hot cooked rice.
Set oven to 375°F. Remove the roast from the package, removing as much gravy as possible (reserve the gravy for another time). Slice the pot roast into fine shreds. Unroll the crescent roll dough. Separate into 4 rectangles and press the seams to seal. Pull the sides of the rectangles to enlarge slightly. In a large bowl, combine the shredded beef, about 1 cup shredded cheddar cheese and finely chopped onion; mix well to combine. Divide the beef mixture into four even scoops. Press the mixture to compact and place lengthwise down the center of each rectangle. Fold the long sides of each rectangle over the filling, then pressing at the top to seal (the pockets should be sealed down the middle and at both top and bottom ends ends. Place the pockets on a baking sheet, and sprinkle the tops with grated cheddar cheese. Bake for about 13-16 minutes or until golden brown. Serve with sour cream.
Bring the broth and water to a boil in a large pot over high heat. Add the carrots, asparagus, bay leaf, 3 tablespoons of the fresh sage, salt and pepper to taste. Cover and lower the heat to medium. Cook, covered, at a medium boil, stirring occasionally for about 10 minutes or until the carrots are just tender. Set a colander into a large bowl, then carefully drain the vegetables and broth. Reserve the broth and vegetables separately. Heat the oil in a large, deep skillet over medium-low heat. Add the onion and sprinkle with salt and pepper. Cook, stirring occasionally for 5 minutes, or until the onion is softened. Add the rice, stirring to coat with the oil. Cook for 3 minutes, stirring frequently. Add the Limoncello and stir to coat the rice. Stir for one minute until the liquids are absorbed. Add 1 cup of the reserved broth. Stir constantly for about 2 minutes, or until the rice absorbs the broth. Add the remaining broth 1/2 cup at a time, stirring continuously for about 2 minutes after each addition, or until most of the broth is absorbed, but not dry. The dish should look creamy. Test the rice for doneness. Remove from the heat. Stir in the remaining 3 tablespoons of fresh sage, the reserved vegetables, the green peas, smoked mozzarella and Parmigiano-Reggiano cheese, stirring until the cheese melts slightly and the risotto is thick and creamy. Taste for seasonings. Serve immediately.
Mix together lemon juice, ginger, garlic, green chili, half of the cilantro, chili powder, salt, and Tofu in a bowl. Cover and leave to marinate for an hour. Heat oil in a pan and cook onions for 3-5 minutes on medium heat until translucent. Add turmeric powder, yogurt, Soymilk and the remaining cilantro. Stir for a few minutes until the sauce thickens. Add the Tofu mixture into the sauce and cook for 5 minutes on medium heat. Adjust the seasoning to taste. Serve immediately garnished with fresh cilantro with your choice of Indian Nan bread or heated rice. Nutrition Facts: Serving Size 1 Serving. Calories: 270. Calories from Fat: 150. Total Fat: 17g. Saturated Fat: 2g. Trans Fat: 0g. Cholestrol: 0mg. Sodium: 590mg. Total Carbohydrate: 16g. Dietary Fiber: 3g. Sugars: 5g. Protein: 16g.
Prepare canner, jars and lids. In a large stainless saucepan combine all the ingredients. Bring to a boil, reduce heat to medium high heat, stirring often to prevent sticking. Cook for 10 minutes. At this point I puree half the batch (I use an immersion blender). Ladle hot salsa into hot jars leaving 1/2 inch head space. Wipe rims, center lids and screw on band to fingertip tight. Place jars in canner, cover and bring canner to a boil. Process for 15 minutes. Turn off heat, remove lid of canner and let jars sit for 5 additional minutes. Remove jars, cool, label and store. I get 2 full and 1 half pint from this recipe.
Preheat oven to 350 degrees. Grease or spray muffin tins. Stir together flour, soda, cinnamon and stevia. In separate bowl mix squash, molasses, applesauce, eggs and Thieves oil. Combine wet and dry ingredients. Pour into muffin pan. Bake 20-25 minutes.
Dough: Place 1/2 cup warm water in medium bowl. Stir in yeast; let stand until dissolved, about 5 minutes. Add buttermilk, both sugars, and vegetable oil; mix well. Mix flour and salt in processor. With motor running, add yeast mixture and process 2 minutes. Spray large bowl with nonstick spray. Scrape dough into bowl (dough will be very sticky). Spray sheet of plastic wrap with nonstick spray; cover bowl with plastic, sprayed side down. Refrigerate dough until slightly puffed and light, about 1 hour. Line 2 large rimmed baking sheets with parchment paper, then spray parchment with nonstick spray. Transfer dough to lightly floured surface. Spray hands with nonstick spray. Divide dough into 8 equal portions. Working with 1 portion at a time, roll into 8- to 9-inch ling rope. Tie in knot, leaving 1/2 inch of 1 end sticking up through center. Tuck other end under, if needed (each pretzel will be about 2 3/4 inches in diameter). Transfer pretzels to prepared baking sheets, knob side up. Cover pretzels with plastic wrap sprayed with nonstick spray. Refrigerate until puffed and light, 45 minutes to 1 hour. Poaching Liquid: Meanwhile, place 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F Bring 8 cups water, beer, baking soda, and brown sugar to simmer in large wide pot (liquid should reach depth of at least 1 1/2 inches). Spray 2 baking sheets with nonstick spray. Cut parchment paper between pretzels so each rests on its own square. Using paper to lift pretzels from baking sheet and working with 2 pretzels at a time, carefully invert each pretzel into liquid in pot, allowing to slide off paper. Poach 10 seconds. Using skimmer or slotted spoon, turn pretzels over; poach 10 seconds longer. Lift from poaching liquid, allowing pretzel to drain well. Transfer to prepared sheets. Brush with vegetable oil and sprinkle with pretzel salt. Bake pretzels 15 minutes, until pretzels are deep brown. (Rotate baking sheets halfway through baking time.) Transfer pretzels to rack; let cool to room temperature. Can be made 8 hours ahead. Let stand at room temperature.
In a large mixing bowl, combine the ricotta, 3/4 pound of the mozzarella, 3/4 cup of the romano cheese, the eggs, milk, and the salt and pepper. Whisk the mixture by hand until it looks creamy and the ingredients are evenly blended. Cover and refrigerate for 1 hour. Heat 1/2 cup of the oil in a large skillet over medium heat. Add the onion, garlic, and sausage. Saute for 6 minutes, stirring so it doesn't stick. In a large suacepan, heat the sunday gravy. Stir in the sausage. Cover the saucepan and simmer over low heat, stirring occasionally, for 10 minutes. Preheat the oven to 350°F. In a large pot filled with boiling water, place the noodles and the remaining 2 tbl of oil. Cook the noodles until al dente, about 6-8 minutes. Drain and rinse in cold water, set aside. Spread a thin layer of the sauce on the bottom of a lasagna pan, place a single layer of noodles over the sauce. Top the noodles with another ladle of sauce. Drain and excess liquid from the refrigerated ricotta mixture, and spoon 1/4 of the mixture over the first layer of noodles and sauce. Repeat the process three times, layering noodles, sauce, and cheese four times (there should be 4 layers total) and end with a layer of sauce. Sprinkle the remaining mozzarella, 1/4 cup romano, and oregano and parsley flakes on top. Bake the lasagna for 40 minutes, or until the cheese on top is golden and bubbling. Allow the lasagna to cool for 30 minutes before serving.
Position a rack in the middle of the oven. preheat the oven to 350*.line two baking sheets with parchment paper. in a medium bowl, stir the flour, cornmeal, baking powder and salt together.set aside. in a large bowl, using an electric mixer on medium speed, beat the butter, 3/4 cup of the sugar, and the lemon zest until smooth and creamy -- and the color has lightened slightly.about 1 minute. stop the mixer and scrape down the sides of the bowl as needed during mixing. add the egg yolks and vanilla and mix until blended -- about 1 minute. on low speed, add the flour mixture, mixing just until it is incorporated. mix in the currants and chopped pecans. spread the remaining 3 tbls sugar on a large piece of parchment or wax paper.using an ice cream scoop with a 1/4 cup capcacity, scoop out portions of dough -- roll each between the palms of your hands into a smooth ball.then roll each ball in the sugar and flatten to about 3 1/2" circle.and place the cookies about 2" apart on the baking sheets -- press a pecan half into the center of each cookie, if desired. bake one sheet at a time until the bottoms and edges are lightly browned.about 15 minutes. cool the cookies for 5 minutes on the baking sheets, then use a wide metal spatula to tansfer them to a wire rack to cool compeltely -- the cookies can be stored to a tightly covered container at room temperature for up to 3 days.
Combine meat,onion, celery, tomatoes (fresh), cumin, chili powder, salt, pepper and cook until meat is done. Add beans with liquid, crushed tomatoes, green chiles and water. Bring to a boil. Reduce heat to med/low, stirring often for 1 hour. Garnish with shredded cheese and fresh onion if desired.