HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat a large pan. Reserve 1 tablespoon of the oil. Add remaining oil and steak in batches until all the meat is browned. Put the meat aside on a plate. Heat reserved oil and add the onions and garlic. Cook until onions are soft and lightly browned. Stir in the flour and cook, stirring, for about 2 minutes or until browned. Gradually add the stock and bay leaves, stirring to blend. Return the meat and any meat juices on the plate to the pan. Simmer, covered for 1 1/4 hours. Discard bay leaves and divide meat base into 3 equal portions. These can be frozen for up to 3 months and are used as the bases for Red Wine Casserole, Mexican Casserole and Diane Style Casserole.
Pour all of the ingredients into a large bowl and stir well with a wooden spoon. Taste and adjust flavoring accordingly. Cover and refrigerate for at least 4 hours or overnight. Assemble your ice cream maker and pour the chilled mixture into the frozen bowl and process for 25 minutes. Put the ice cream into covered container and place in the freezer for at least 2 hours to set. Serve drizzled with honey and sprinkled lightly with sesame seeds.
In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the beans, pizza sauce, tomatoes, tomato sauce, water, pepperoni, green pepper, pizza seasoning and salt. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes or until chili reaches desired thickness. Garnish with cheese if desired.
Steam the squash until just tender, drain. Toss the squash with the butter, lemon, salt and pepper. Serve.
Add all ingredients to a mixing tin. Add ice and shake well. Strain into chilled cocktail glass rimmed with black salt/sugar. Garnish with speared lemon spiral, if desired.
Preheat 400 degrees. Lightly spray muffin tins with cooking spray. In a large bowl mix together the oil, yogurt, milk, brown sugar, barley malk, molasses, egg whites and bran. Let sit for 2 minutes. In a smaller bowl combine the flours with the baking soda, baking powder and salt. Fold in the flour mix and dried fruit into the liquid bran mixture. Mix until combined, taking care not to over mix. Fill muffin cups 2/3 full. Bake 18-20 minutes.
Place tofu in a large bowl and mash with a fork. Add remaining ingredients and mix well. Chill several hours or overnight to blend flavors. Serve in a pita bread or on toast or crackers. Note: preparation time does not include chilling time.
In a large bowl, combine all of the dried ingredients for the crust. Stir with a fork while slowly drizzling in the olive oil. Then, 1/4-1/2 c at a time, pour in the water and knead by hand until you get a firm, moist dough. Form into a ball, set it in a bowl and chill it in the refrigerator. While the dough is chilling, preheat the oven to 400 degrees and bring the broth to a boil in a saucepan. Turn the heat to medium-low and slowly sift in the flour while whisking the broth. When the last of the flour is in, the broth should be much thicker. Turn off the heat and set aside. Take the dough out of the refrigerator and lightly dust the work surface with flour. Split the dough in half (slightly bigger chunk for the bottom crust). Roll out the dough until it's 2-3 inches wider than the pie plate. Lightly coat the plate in oil and dust with flour. Lay the crust in the plate and make sure it is evenly covering the plate. Put the frozen vegetables into the pie in an even layer. Cover with the gravy and sprinkle with the seasonings. Roll out the rest of the dough and cover the pie. Trim off the excess crust and seal shut by pressing with a fork all the way around the edge. Make a few puncture holes in the top of the crust to vent any steam. Place the pie in the oven for 40 minutes, or until the edges are brown and the top is dry. Let cool for at least ten to fifteen minutes before cutting. This will allow the gravy to thicken up a bit. Cut into the pie and check. If the gravy is still pretty thin and soupy, let it cool for a while longer.
Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Add in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and form into a ball. The dough can be used immediately or stored airtight in the refrigerator for 1 day.
Preheat oven to 475°F. In a bowl combine milk, butter, 1 teaspoons garlic salt, 1 teaspoons chili powder and 1 teaspoons onion powder and whisk together. Cut up chicken breast into bit sized pieces and place in milk mixture. In a plastic bag combine the rest of the dry ingredients. Add chicken pieces to bag and shake. Make sure chicken is well coated. Spray a baking sheet liberally with non-stick spray and spread your chicken out on it. Bake for approximately 10 minutes and turn the pieces. Continue to bake until chicken is cooked thoroughly. Add to whatever it is you made.
In saucepan saute garlic in oil. Stir in remaining ingredients and bring to a boil. Reduce heat and simmer at least 1/2 hour or until desired consistency. I divide up into 3-4 pint-sized canning jars and freeze for later use. One jar covers my 12x15-inch pizza crust.
Blend together cream cheese & peanut butter. In another bowl, whip the cream to soft peaks & slowly add the Truvia. Fold the whipped cream mixture into the peanut butter mixture. Spoon into a prepared pie crust. Place in the freezer for at least an hour. This can be topped with shaved chocolate curls or lower carb chocolate sauce.
Preheat oven to 375 degrees. Brown meat with onions in skillet, stirring occasionally; drain. Spoon into 8-inch square baking dish. Mix soup and milk; pour over meat mixture. Top with layers of mixed vegetables, cheese and potatoes. Bake for 45 minutes or until potatoes are golden brown and casserole is heated through. Healthy Living Tip: Save 50 calories and 7 grams of fat per serving by preparing with lean ground beef, reduced fat condensed cream of mushroom soup and Kraft 2% Milk Shredded Reduced Fat Cheddar Cheese.
Cook chicken if it's not already cooked. Leftovers work fine for this. Set aside. Place sausage in a large stockpot over medium high heat, and cook until lightly browned, and some oil is released. Set aside with chicken. Add 2 tbsp oil to pot, and saute onion, bell pepper, and celery until soft. Add garlic in the last few minutes. Set vegetables aside with chicken and sausage, wipe stockpot to remove any vegetable pieces. Add 1/4 cup oil to pot, and allow to heat over medium until it starts to "shimmer". Add flour, and cook, stirring constantly until the flour and oil mixture takes on a rich brown color. If I'm using sausage or ham, I like to do a chocolate colored roux, for seafood and poultry, I like a caramel color. Use your own judgment. When your roux is as you like it, add the chicken broth (You may sub seafood broth, or turkey stock, depending on your ingredients) stir constantly while adding broth to avoid lumps. You should have something resembling a thin gravy. Add meats and vegetables back to pot, add cajun seasoning. (I like Tony Chachere's, but you can use any kind you like. If this ingredient is not available in your area, several good ones have been posted to Zaar.). Simmer your gumbo for half an hour, or more if you like, keeping the heat low to avoid breaking the roux. This gives time for the flavors to mingle. If you're using a delicate shellfish, like shrimp, add it later in the simmer to avoid toughening it. When ready to serve, add hot sauce and file, stir well, and ladle over a bowl of rice. Keep the file, hot sauce, and Cajun seasoning out on the table, so diners may add more of any they like. This is wonderful accompanied by a loaf of crusty French bread and a crisp salad.
Bring a pot of salted water to a boil. Add the diced potatoes, lower the heat to medium and cook until the potatoes are very soft, about 10 minutes. While the potatoes are cooking, briefly saute' the garlic and onion in the 2 tablespoons of butter. Put the galic and onion, the egg, chives, chili sauce, salt and half and half in a mixing bowl. When the potatoes are soft, drain quickly and briefly in a colander and add the warm potatoes immediately into the mixing bowl. Mix all these ingedients together. The potatoes will remain a bit lumpy. Set aside to cool for 15 minutes. Preheat the oven to 400 degrees F. When the potato mixture is cool, form it into 12 loose cakes. Combine the crushed potato chips and crackers and gently toss each cake in the crumbs. Refrigerate the cakes. Just before serving, put the cakes on a buttered baking sheet, drizzle with the melted butter and bake for 8 minutes to reheat and crisp the outside.
Cream the butter with the cottage cheese and sugar. Sift the flour with the cinnamon and salt. Combine both mixtures and mix well. Chill thoroughly. Pit the prunes, split into halves, and fill each half with a mixture of the nuts and honey. Roll the dough 1/8 inch thick and cut into rounds. Place the filled prune-half on each round, bring the edges together, seal, and shape into an oblong. This is the traditional shape for pyrizhky. Place on a baking sheet, brush with melted butter, and make a slit on the top of each for the steam to escape. Bake in a moderate over 350 degrees F. for 15 to 20 minutes, or until delicately browned. Yield: 40 pyrizhky.
Just before serving, in a 1/2-gal pitcher combine the tequila, 1 cup Cointreau,& 1 cup lime juice; taste and add more Cointreau if needed to balance the lime. Pour about 1/4 cup lime juice onto one small plate, and 1/4 cup salt onto another. Have martini glasses (preferably 5 oz) at hand (chilled, if possible). As guests request martinis, invert a glass into the plate with the lime juice to moisten rim, then lightly dip into salt. For each drink measure 2 oz (4 Tbs) of the tequila mixture into a cocktail shaker--do up to 3 drinks at a time. Add ice cubes (5 standard-size cubes for 1 drink, 8 for 2, 10 for 3). Shake vigorously 10-15 seconds and strain into the salt-crusted glasses. Replenish the lime juice and salt in dipping plates as needed.
Place the limes in a cocktail shaker. Sprinkle with the sugar and add the mint leaves. Muddle well, making sure the juice is really extracted from the limes and the sugar has dissolved. Add the bourbon, orange liqueur and a couple of ice cubes. Cover and shake well, then strain into a glass. Can be served over ice or straight. Top off with seltzer. Garnish with a lime wedge.
Place sugar and milk in bowl. Stir until mixed through. Add corn syrup and mix well. Frost away.
Cook the quinoa or amaranth in 3/4 cup water for 10-15 minutes (until completely cooked and water has evaporated). Transfer to your blender and add 1 1/2 cups corn, chilis and non-dairy milk and blend until smooth. Transfer to a medium saucepan, stir in remaining corn and black beans and heat thoroughly. Add white pepper and maple to taste. Serve and garnish with hot sauce.
Cut up vegetables, add the salt, cover with cold water and leave to stand overnight. Pour off the liquid next morning, put vegetables in to big pan (or several as necessary) and cover with vinegar. Add sugar and cook until soft. Mix the flour, mustard, turmeric, curry and mix to a smooth paste with some cold vinegar. Remove main mixture from heat and add paste in stages VERY carefully to the main mixture (too much too quick and it will become lumpy) Stir well and boil for 5 minutes. Bottle in screw-top jars. Refrigerated, this stuff keeps for months and months. Note: This makes at least 19 large jars, so I'd highly recommend doing a 1/2 or 1/4 recipe first!
Combine first 9 ingredients until mixed. Stir in okra. Pour oil into deep skillet (chicken fryer), about 2" deep of oil, and heat to 350 degrees. Drop okra mixture by tablespoonsful into hot oil carefully, and cook until golden brown, turning once. Drain on papertowels. Sprinkle with a little salt if desired and serve immediately. *2 cups frozen sliced okra, thawed, may be subbed for sliced fresh okra. Thaw, then set on papertowels.
Blitz the butter beans in a food processor with the lemon juice, sesame oil, dried chilli flakes, garlic, herbs and some sea salt and freshly ground black pepper. (If the paste seems a little dry, add a splash of water or some of the liquid drained from the tin). Spread the butterbeans on to toasted bread or use as a dip for grilled soft tortillas, vegetable crudites, breadsticks, crisps or tortilla chips.
Pre-heat oven to 350°F In a small sauce pan heat up onions, garlic, and butter. Saute for 2 minutes, pour in tomato sauce and cook another two minutes. Pour in can of coconut milk, cilantro, lemon grass, salt and pepper. Turn of heat and let sit. In a baking dish place the fish and pour coconut sauce over the top. Cover with aluminum foil and bake for 15 minutes. Remove foil and bake uncovered for 10 minutes, or until fish is fork tender.
In a medium stockpot, bring water and salt to a boil. Add barley and cook until tender, approximately 45 minutes depending on type of barley used (refer to package). Drain and set aside. In another stock pot, blanch cabbage leaves in boiling water for 1 minute. Preheat oven to 350 degrees. In a bowl, combine barley, meat, 1/2 cup evaporated milk, carrots, parsley, egg, and seasonings. Mix thoroughly and divide into 12 even portions. Place each portion on the stem end of cabbage leaf and roll up tightly. Fasten with a toothpick. Place rolls in greased baking dish (13x9x2). Pour remaining milk over the rolls and bake for 30 mins or until cooked through. Turn once halfway through to cook evenly. Heat butter and lemon juice. Pour over rolls and sprinkle them with paprika. Serve.
Preheat oven to 400F; prepare muffin pans by lining cups with paper muffin liners. In a large bowl, beat together eggs, milk, oil, molasses, sugar and vanilla. Stir in bran; let stand for 5 minutes. In a small mixing bowl, combine flour, baking powder, salt and baking soda; add to egg mixture, stirring just until combined. Carefully stir in raisins, being careful not to overmix. Fresh blueberries, or unthawed frozen ones, can be substituted for raisins, by the way. Spoon into paper-lined muffin cups, filling right to the top. Bake in preheated oven for approximately 20 minutes, or until muffins are firm to the touch; do not overbake or muffins will be dry and tough. As mentioned in the description, I like to cut this recipe in half (half of 3/4 cup brown sugar is 1/4 cup+ 2 tbsp) and bake the 6 in my toaster oven; after 20 minutes they are always done to perfection and I don't heat up my kitchen. Remove muffins from pan and cool on rack.
Preheat oven to 400°F. Combine dry ingredients and mix. Combine water and vinegar. Add wet ingredients to dry and mix. Turn dough out onto floured surface and knead for two or three minutes (no need to overdo it). Shape into a round (about 11/2 to 2 inches high), then place on pan. Dip a sharp knife into flour and cut an 'X' into the top of the loaf. Bake 40 minutes. Remove, and while hot, glaze with 1 tbsp melted or softened butter.
filling: make a roux of flour & shortening. add all other ingredients, cover and cook on LOW heat for 30 minute. drain off fat. cool while making pastry. Pastry. mix flour & baking powder; together add shortening, then eggs. add milk to make a stiff dough. roll very thin about 1/8" thick. use a saucer to cut circles of dough. fill 1/2 full. fold dough over and dampen edges w/ water crimp w/ fork Fry in deep fryer till golden brown. keep warm till served.
In a medium bowl, whisk together catsup, sugar, Worcestershire, and vinegar; season with salt and pepper. Set aside 1 cup sauce for tossing raw chicken; use rest for baked chicken. Preheat oven to 450 degrees, with racks in upper and lower thirds; line two rimmed baking sheets with aluminum foil. Divide wings between baking sheets, and toss with reserved 1 cup sauce. Bake chicken until opaque throughout, 30 to 35 minutes, rotating sheets and tossing chicken halfway through. Toss baked wings with 1/2 cup sauce, and serve with remaining sauce on the side.
Preheat oven to 400°F. Mix first six ingredients and form into cocktail size meatballs. Place on Jelly Roll style pan with lip (nonstick if you have it). Bake meatballs in oven for 15-20 minutes until done. Melt butter in saucepan. Add garlic and saute for 1-2 minutes. Stir in flour. Stir in chicken broth and cook until thickened. Combine meatballs and sauce. Keep warm in crockpot if serving for party. Notes: You can adjust the garlic, breadcrumbs, Parmesan cheese, and spices to your liking.
Mix butter or margarine and sugar in a large bowl. until smooth and creamy. Add eggs. Mix well. Combine flour and baking soda in a medium bowl. Mix well. Place by teaspoonfuls on a greased cookie sheet several inches apart. Using your thumb, make an indentation in the center of each cookie. Fill each indentation with strawberry jam. Bake in a preheated 375-degree oven for 8 to 10 minutes.
Brown meat in oil, add onions and cook until tender. Stir in seasonings, soup, tomatoes, and Minute rice. Simmer 5 minutes. Stir occasionally. Spoon into 1 1/2 quart baking dish. (But I only use a cast iron skillet, since it is both oven and stove top friendly. Plus, my Grandmother always made it in a cast iron skillet, and I did learn from her. She was the best cook for comfort foods.). Criss cross with cheese and broil until cheese melts. Garnish with olives if desired. Instead of olives, we sometimes use jalepenos. Also, this recipe works well when you cook it in a cast iron skillet- you only dirty one dish that way!
In a large saucepan melt 2 tbsp vegan margarine. Add onion and garlic, cook until the onion is transparent, then add mushrooms, basil, salt & pepper. Cook until the mushrooms are just tender. Add remaining margarine and olive oil and combined well. in a seperate bowl/container combine the soy milk and corn flour well and add to the mushroom mixture. Stir until thick and then remove from heat. Cook gnocchi as per instructions and add to the sauce. Serve and enjoy.
Preheat the oven to 180 oC. Prepared the Vege Mince as instructed on packed. I buy the Sanitarium TVP Vege-Mince from the supermarket in the health food section. Leave aside mince until needed. In a food-processor process the garlic & onion then remove into a separate small bowl. Process carrots remove into a separate small bowl then process celery. (If you don't have a food-processor then finally chop the garlic, onion, carrots and celery). To prepare the sauce, heat a large saucepan over medium heat. Add olive oil. Once its warm. Add garlic and onion, mix ingredients, cook for about 3 minutes or until soft (do not brown). Add oregano and black pepper (If your not a spice fan then you may want to use less black pepper), mix ingredients. Add carrots and celery sticks, mix ingredients, cook for about 2 minutes or until soft. Add (fresh or canned) mushroom pieces (optional). Mix ingredients, cook for about 2 minutes. Add mince (TVP or Beef), mix ingredients, cook for about 5 minutes. (If your using beef cook until it is slightly brown). Add diced tomatoes, tomatoes paste, mix ingredients. Add water if mixture is to dry, cook for about 25 minutes, stir occasionally. To put the lasagne together: In a square oven proof dish. Spread over about quarter of the mince mixture. Add mozzarella cheese then cover with the fresh lasagne sheet. Continue to do so until you're about 1 cm before the top of the dish. Last layer should be the mince mixture. Cover mixture with mozzarella cheese or your favourite white sauce. Place aluminium foil and pop into the oven for about 45 minutes. Remove foil and then cook for another 15 minutes or until brown. Hints: My square oven proof dish is 30cm length, 20 cm wide & 6 cm deep. If your dish is smaller it will be ok. However you may have left over mince mixture. If you prefer to make up your own sheets you can do so, I like the lasagne sheets as it quick easy and hassle free. Any extra ingredients could be made up in disposable foil oven trays with lids and placed in the freezer or you may want to use extra sauce for with another pasta dish. Vegans: You can use vegan cheese if you wish.
Combine chicken strips, orange juice, and 1 teaspoon cornstarch in a medium bowl; cover and chill 1 hour. Heat oil in a nonstick skillet over medium heat. Add cashews; cook, stirring constantly, 30 seconds. Remove from skillet; set aside. Add chicken mixture to skillet. Cook, uncovered, over medium-high heat 8 minutes or until chicken is lightly browned, stirring constantly. Add water chestnuts and next 3 ingredients; cook 5 minutes. Combine broth, soy sauce, and 1 tablespoon cornstarch; add to chicken mixture. Bring to a boil; reduce heat, and cook, stirring constantly, until thickened. Remove from heat; stir in oranges. Spoon chicken mixture over rice, and sprinkle with cashews. Serve immediately.
In a large pot sprayed with non-stick cooking spray, brown the ground turkey and onion over medium heat. Add the zucchini, peppers and taco seasoning. Stir to coat all the vegetables with the seasoning. Add the beans and diced tomatoes broth and quinoa. Turn up the heat to high and bring to a boil. Then cover and simmer about 20 minutes until quinoa soaks up most of the liquid. Stir in the lime juice and serve! Sprinkle shredded cheese on top, if desired.
1. Fry Bacon. 2. Mix eggs with milk and scramble. 3. Butter a 7X11 baking dish. 4. Layer cooked eggs, mushrooms (optional), soup, bacon and cheese in baking dish. 5. Cover and bake for 45 minutes at 350 degrees.
Top a cookie sheet with a long length of heavy duty foil. Place brisket fat side down in the middle of the foil. Sprinkle brisket with soup mix, then top with BBQ sauce. Fold aluminum foil over brisket and fold closed, then seal ends tightly. Bake in 275 degree oven for five hours. There is no need to baste, turn or check on the brisket. Remove from oven and allow meat to rest for 15 minutes before serving.
Melt butter over medium-high heat until melted, then add onions, salt and pepper. Stir fry for about 2 minutes. Add garlic, snow peas and cabbage and stir for another minute or two until garlic is softened and vegetables have the consistency you prefer. Add soy sauce, mix well and serve.
Combine flour, brown sugar, baking soda and salt in a large bowl. Combine egg, yogurt and oil in a small bowl. Add to dry ingredients, stirring just until moistened. Stir in apples and cranberries. Spoon batter into prepared muffin tins (cups will be very full). Topping: Combine all ingredients. Mix well and sprinkle over muffins. bake for 25 to 30 minutes or until top springs back when lightly touched. For a variation you can replace the cranberries with blueberries and almonds with pecans.
Place water, salt, basil, oregano, garlic powder, bread flour, dry milk, sugar, and yeast in the pan of the bread machine in the order suggested by the manufacturer. Select Dough cycle. After cycle ends, roll out dough on a lightly floured surface, shaping into a 16 x 10 inch rectangle. Transfer to a lightly greased cookie sheet. In a small bowl, mix together chopped pepperoni and mozzarella. Spoon pizza sauce in a stripe down the center of dough lengthwise; add sausage and cheese filling. Make diagonal cuts 1 1/2 inches apart down each side, cutting within a 1/2 inch of the filling. Criss cross strips over filling, sealing with water. Brush top with melted butter. You can just fold over the sides without cutting the strips to make this process easier. It will taste just as good, but not look as nice. Be sure to seal the edges well. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.