HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat an empty 9 x 12 baking dish or serving dish (I prefer pyrex for this, you can see under it to make sure the ingredients are mixed) in an oven at 250 F. Fry the bacon until well done, crumble into a medium to large bowl. Reserve the fat for later use if you'd like. Either by hand or with a food processor, finely mince the black olives and combine with the bacon. In a medium skillet, brown the sausage over medium heat until cooked through. Combine with the bacon/olive mixture and set aside. Beat the eggs and cream together until well combined but not frothy. Meanwhile, boil the fettucini in about 6 quarts of boiling water, 6 minutes for fresh fettucini, about 12 for dried (a little less if you like al dente). Drain well. Remove the baking dish from the oven. The next step sort of has to be done quickly: Dump the pasta into the baking dish and toss immediately with the butter. Pour the egg and cream mixture over the pasta and toss to coat, enjoying the sizzling sound you hear. Add the sausage/olive/bacon mixture and parsley, and toss to combine. Add the parmesan cheese and toss again to combine. Serve immediately. This pasta keeps well in the fridge for about 3-4 days. This is a good thing, because as everyone knows, the thing about Italian food is, you eat it and you're hungry again 20 days later.
In a 9"X 13" buttered pan, put 8 slices of bread that the crust has been removed. Add ham layered over bread. Lay cheese over ham. Cover with rest of bread. In bowl beat eggs, salt and pepper. To egg mixture add dry mustard, onion, green pepper, worcestershire sauce, milk and Tabasco (optional) Pour over bread, cover and let stand in fridge overnight. In the morning cover with crushed corn flakes. Melt 1/4 1b butter and pour over top of flakes. Bake uncovered for 1 hour at 350 degrees F. When baked let sit for 10 minutes before serving.
Preheat oven to 375 degrees. Zest 1 lemon. Place the zest in a saucepan with the cream and milk and simmer gently for 5 minutes. Juice all the lemons including the zested one and strain. With an electric mixer beat the sugar with the eggs until the mixture turns lemony yellow, add flour and beat some more to incorporate smoothly. Mix in the mlk-cream and lemon juice and pour into pie shell. Bake for 25 to 35 minutes until puffed and set. To decorate if you wish you can cut several long pieces of zest. Cut into fine strips. Cook 3 tbls sugar with strips for 10 minutes. until candied. When cool arrange on top. Enjoy.
In a large, heavy pot, warm the oil over med-high heat. Add the onion and saute until soft, about 5 minutes. Add the garlic, carrot, and bell pepper and saute for 3 minutes. Stir in the broth, lentils, tomatoes with their juices, paprika, and cumin. Season with 1/2 tsp salt and 1/4 tsp pepper. Bring to a boil. Decrease the heat to maintain a simmer, cover, and cook until the lentils are very tender, about 20 minutes. Stir in the spinach and cook, uncovered, just until it is wilted, about 2 minutes. Stir in the sherry. Season with salt and pepper and serve, using a vegetable peeler to garnish the soup with shavings of Parmesan.
Preheat the oven to 350°F. In a large bowl, with a wooden spoon, beat together the lard and butter. Incorporate the sugar, egg yolk and lemon peel into the lard/butter mixture. In a separate bowl, combine the cinnamon and flour; work into the lard mixture with your hands to form a smooth dough. On a floured surface, roll the dough 1/4 inch thick and cut with a 3-inch scalloped cookie cutter (or other shape). Arrange cookies on a greased or parchment lined cookie sheet and bake for about 10 minutes, or until golden. Allow to cool briefly on the cookie sheet as they are delicate when warm. When cool, coat with confectioner's sugar.
Heat oil in saucepan and saute garlic for 1 minute. Add rice cook stirring 5 minutes. Stir in stock and bring to the boil. Reduce heat to simmer and cover pan and simmer for 15-20 minutes until rice is cooked. Stir through remaining ingredients on low heat and cook until spinach wilted and serve immediately.
Add the ingredients to your bread machine pan according to your machine's instructions. Set to the dough cycle. When it is ready, take out the dough, shape into a loaf. This dough is very easy to handle. Place in a lightly greased or sprayed 8 1/2 x 4 1/2 loaf pan. Do not use a too large pan or your loaf will not turn out right. Cover and let rise about a half hour. Bake about 30 minutes at 350° or until nicely browned.
Blanch the Brussels sprouts for 2 or 3 minutes, in boiling water with some salt, and a bit of fresh garlic. Remove, and drain on paper. Place them on a cookie sheet, and place a thin slice of cheddar, or gouda cheese on top of each. Line the cookie sheet with aluminum foil, if you wish." Place them in the oven, under the broiler, until the cheese melts, and bubbles. Remove, and serve. Enjoy.
Slice up all the bananas and place all but half of one into a bowl. Put the 1/2 banana, dates, carob powder into a processor or blender and begin to process while adding water. Add just enough water to get it moving and smooth. Pour this over bananas & enjoy!
Combine first 6 ingredients in a small bowl. Use a whisk to mix well. Place chicken in a large heavy-duty zip-top plastic bag. Pour 1 cup of sauce over the chicken. Cover and chill the remaining sauce. Seal bag securely and let marinate in refrigerator for 6 to 8 hours. Remove chicken from marinade, discard marinade. Arrange chicken in a large baking dish with skin side down and thicker portion of chicken toward inside of dish. Cover with wax paper and microwave at HIGH for 10 to 12 minutes, turn and rearrange chicken after 5 minutes. Grill chicken, uncovered , over medium-hot coals (350° to 400°) for 20 minutes or until done, turning once and basting with reserved sauce.
Blend dressing ingredients together and chill. In a shallow bowl beat the eggs, add milk and mix well. In another bowl, combine flour with cornflake crumbs, salt and pepper. Cut chicken breasts into strips. Dip each strip into egg mixture, then flour mixture, coating completely. Fry chicken in hot oil until coating is golden brown (about 5 minutes). Set aside. In a salad bowl, toss romaine, cabbages, carrot and green onion. Drizzle with enough dressing to taste. Sprinkle with almonds and noodles. Top with chicken.
Heat 1 tablespoon oil in large skillet or wok over high heat. Cook and stir onion, broccoli and water chestnuts 4 minutes or until crisp tender. Remove from skillet; set aside. Pour remaining 1 tablespoon oil into skillet. Cook and stir beef and garlic about 2 minutes or until browned. Add broccoli and water chestnuts back to skillet. Whisk together soy sauce and brown sugar in small bowl. Add to skillet. Stir together cornstarch and water until smooth; add to skillet. Cook until heated through and sauce thickens.
Using a food processor or blender, combine cream and chiles, adding chipotles a little at a time to taste, and pulse until smooth. Set aside. Melt butter in a large heavy skillet over medium heat. Saute the green onion, garlic, and salt until soft, about 5 minutes. Add the sliced mushrooms and cook covered, about 3 minutes. Add the tomatoes and bring to a simmer. Reduce heat and cook, an additional 5 minutes. Add shrimp and simmer, covered until they begin to turn pink, about 2-3 minutes. Add broth if additional liquid is needed. Add the chipotle cream and heat until cooked through, an additional 3-5 minutes. Season with salt and pepper to taste. Serve with warm corn tortillas, over rice, or with avocado. Notes: To make broth, combine reserved shells with 2 cups of water and 1/2 teaspoon of salt and bring to a simmer. Continue to simmer over medium heat for 30 minutes. Strain and use broth as needed to add liquid to the dish or thin the cream sauce to desired consistency.
When buying salami and cheese, have the deli counter slice these about 1/4 thick in order to cut into cubes. Mix 2 pkg. yeast in 3°C warm water. Add salt. Mix flour, don't use all and add baking powder. Add yeast mixture to flour mixture in large round bowl. Knead, put cover on bowl and let rise. Cube salami and provolone. Mix together with dough. Add heated bacon grease. Mix together, then cut dough into thirds. Grease round pan and fit dough in pans. Preheat oven. Bake at 350 degreese for 1 hour.
Make filling first:. Parcook potatoes by either steaming in the microwave or boiling them. In a pan, heat oil and fry onions till soft. Add in curry powder, potatoes, chilli paste and a dash of water. Cook well. Add in coconut milk, sugar and salt. Cook till thick and no longer "curry like". Cool. For buns:. Combine all ingredients together except the butter. Knead either by hand or bread hook for 10 minutes Add in butter and knead for another 20 mins or till it is smooth, shiny and no longer sticky. Let rise for 45 minutes. Divide into portions of 60g. Let rest another 10 minutes. Roll flat, add fillings in, seal and roll into a ball. Let rise, covered with plastic wrap, for around 45 minutes. Glaze thickly with beaten egg. Bake in a preheated oven of 190degrees celsius for 12 minutes. Immediately brush generously with melted butter once out of the oven.
Preheat oven to 350 degrees and put muffin liners into muffin pan. Wisk flour, sugar, baking powder and salt together in medium bowl. In a separate bowl wisk eggs, oil, hemp milk, vanilla and lemon zest until smooth. Combine wet ingredients into dry ingredients. Mix until just combined - DO NOT OVER MIX. Pour batter into muffin liners. Bake for 15 - 25 minutes check with toothpick.
Add the olive oil. chop cloves of garlic and add to the oil. sautee and add the onions until they are clear or translucent Try not to burn the garlic, as it will become bitter. Combine the meat and fry the meat, breaking it apart until it is browned and cooked. Add all to the sauce and continue to simmer for 40 minutes or more.
In a heavy saucepan, saute garlic in olive oil until very lightly browned. Add rice and saute about 3 minutes. Combine water and sherry; add to rice and garlic in saucepan. Add almond extract and pinch of saffron. Bring to a boil, then cover tightly and cook over low heat for 20 minutes. Season with salt to taste. To serve, top with toasted almond slivers or slices.
Puree olive oil, basil and shallot in processor until basil and shallot are finely chopped. Can be made the day before and bring out to room temperature for an hour before serving. Make round balls from the smaller end of a melon baller, leave at least a half inch around the edges. Hold a toothpick with 2 fingers, stick in a melon ball with the rounded side down. Next, roll up a piece of prosciutto and place it on top of the melon ball. Then stick in a mozzarella piece at the end. Stick the toothpick with the mozzarella side down into the rim of the cantaloupe. Repeat until both half of the cantaloupe rims are filled with these little brochettes. Can be made 2 hours ahead, cover and refrigerate. Divide and pour the sauce into the 2 bowls of the cantaloupe. Dip a brochette into the sauce and put the whole thing in your mouth at once. Enjoy!
Cut mozzarella and cheddar blocks the long way into 2 by 2 inch slabs the length of the block; wrap each slab in plastic wrap and freeze. At least 2 days before starting sauce. Cook heat brown sausage and hamburger in 1 oz vegetable oil and 1/4 cup water until done but not brown, preserving the flavor but not searing the meat. In a large kettle add seasonings to sauce over medium heat. Drain and rinse olives and mushrooms to remove packing salt, dice thoroughly and add to sauce. Drain cocktail olives and cut into quarters, add to sauce. Dice and crush garlic and brown in 1 oz vegetable oil and add to sauce. Finely dice onion, over medium heat clarify in olive oil and add to sauce. Add meat and let simmer 4 hours, stirring regularly to prevent scorching. Turn heat off, letting sauce rest a few hours. (3 to 4). On medium low add jars to sauce, simmering for 3 to 4 hours. Add tomato paste to sauce. Continuing to simmer 3 to 4 hours more. For more even flavor, simmer 4 hours, then allow to cool 6 to 8 hours and simmer 4 hours again. This allows flavors to blend and ages the sauce. (I repeat this process for 2 days, sometimes 3). Some assembly required. Invite friends. With shredder blade on food processor, grate frozen cheeses than add Parmesan, mix well. In large bowl mix ricotta, cottage cheese and eggs. Remove sauce and set aside. In large kettle cook noodles 8 or 10 at a time. (I have 2 kettles going at once, 10 minutes apart). Spread bottom of 9 by 13 by 2 inch pan with a little sauce. Alternating layers of. Noodles the long way (3 strips). Sauce. Shredded cheese. Noodles the wide way (5 strips). Cheese paste. Shredded cheese. until pan is full. Kitchen scissors or pizza wheel are great for cutting noodles right length. Thin layers make for better mix of flavors. Cover final layer a spread of sauce. (And extra parmesan if you want). Bake at 425° for 1 hour. Let stand 15 minutes before cutting. Cooled pans can easily be covered and frozen for later. Reheat at 375° for 1 hour. Disclaimer: I am not responsible for weight gain or lasagna that seem to disappear, pan and all. ENJOY!
Fry the onions in a heavy pot with 1/2 of the oil, until golden brown. Add salt, chicken cubes and spices. Add 4 1/2 cups of water. Mix well. Add rice . Boil until the rice is done. Fry carrot matchsticks in remaining 1/2 of the oil for several minutes. Remove from oil and add to rice along with dark raisins, pistachios and almonds. Mix well.
Preheat oven to 325°F Drain maraschino cherries on paper towels; pat dry to remove any excess liquid. Set cherries aside. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Beat in the 1/2 cup powdered sugar, almond extract, and vanilla until combined, scraping side of bowl occasionally. Beat in as much flour as you can with the mixer. Stir in any remaining flour, nuts, and cherries with a wooden spoon. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Bake in preheated oven for 18 to 20 minutes or until bottoms are lightly brown. Cool 5 minutes on cookie sheets on wire racks. Roll warm cookies in powdered sugar to coat and transfer cookies to wire racks and cool completely. If desired, roll cooled cookies in additional powdered sugar before serving. Makes about 48 balls. *NOTE: To toast nuts, spread them in a single layer in a shallow baking pan. Bake in a preheated 325F oven for 8 to 10 minutes or until nuts are slightly golden brown, stirring once or twice. Cool completely. Chop nuts and set aside. TO STORE: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.
Trim leeks and remove a few of the outer layers. Slice 3/4" thick, discard tough green leaves. Wash leeks well in several changes of water. In a heavy skillet, heat olive oil. Stir in leeks and carrots. Cover and cook very gently (low heat) for 30 minutes, shaking the skillet occasionally. Blend in the remaining ingredients in order. Cover and simmer for another 30 minutes, checking the liquid and adding more water, if necessary. When fully cooked, it should be very moist but not watery.
Preheat oven to 425. Slice zucchini in rounds. Pour Parmesan cheese into a zip lock bag. Dip zucchini slices into egg Place zucchini in cheese bag. Shake until all pieces are coated. Place zucchini on a non-stick baking sheet. Bake for 15 minutes or until cheese starts to melt and brown.
combine tomatoes and apples in a large boiler, cook over low heat, stirring often, for about 25 mins, or until fruit is pulpy. stir in juice, pulp, and sugar. stir over heat until sugar in dissolved. bring to boil, and boil, uncovered, until jam jells when set when tested. Pour jam into hot sterilised jars and seal when cold, makes about 5 cups if it doesn't want to jell, you can add pectin.
Heat oven to 325°F Grease 2 baking sheets with butter. In a small bowl, whisk together baking powder and 1 tbsp lukewarm water until dissolved. In a large bowl, combine ground almonds, chopped almonds, flour, sugar, chocolate chips, cocoa powder, oil, and salt. With a wooden spoon, vigorously stir in the baking powder mixture, liqueur, and coffee to form a wet dough. Using your hands, roll 1 oz chunks of dough into balls and transfer to prepared baking sheets spaced about 1 inch apart. Bake until set (about 30 minutes). Transfer to racks to cool.
Place the peeled pumpkin pieces and bay leaves in a large heavy pot or Dutch oven. Pour enough water to completely cover the pumpkin. Cover the pot, bring to a boil, reduce the heat to medium and cook for 45 minutes or until the pumpkin is soft. Drain the pumpkin, remove the bay leaves. Let the pumpkin cool and reserve. Heat oil in a heavy soup pot, add the onion and cook over low heat for 3-4 minutes or until just soft, add the garlic and parsley and cook another 1-2 minutes. Place the pumpkin, in 2 or 3 batches in a blender or food processor. Add a little of the chicken broth each time and blend until smooth. Add the onion, garlic and chile flakes to the last batch. Pour the mixture back into the soup pot, add the rest of the chicken broth, salt, pepper, allspice and chocolate and cook over low heat, stirring occasionally, until warmed through. Garnish with the chopped parsley and serve.
Defrost spinach and squeeze out water. Mix all ingredients together. Spread on tortillas to about 1/2" from edge. Roll. Refrigerate overnight, or at least 6 hours. Cut into 1"inch pieces.
Mix butter, chopped herbs, and fresh lemon juice in small bowl to blend. Season to taste with salt and pepper. Preheat broiler. Place fish fillets on rimmed baking sheet; brush with olive oil and sprinkle with salt and pepper. Broil just until opaque in center, about 3 minutes. Spoon butter mixture over fish; broil just until butter melts, about 1 minute. Transfer fish to plates spooning melted butter from pan over fillets. Garnish with dill sprigs and lemon wedges and serve.
In Skillet melt 2 - 3 Tablespoons Butter over medium heat. Sear Chicken on both sides. Remove to plate leave drippings. Melt 2 - 3 Tablespoons additional Butter Saute Mushrooms until color changes, remove to plate leave drippings. Add remaining Butter. Whisk Flour into melted butter and drippings. Add can of Chichen Broth. Stirring with whisk. Stir in Cream or Milk. Salt and Pepper to taste. Return Chicken and Mushrooms to gravy. Cover with lid and simmer for 20 minutes. Serve over Rice.
Add the can of tomatoes and the chipotle chiles to a food processor and pulse until smooth. Cook the bacon in a large Dutch oven over medium heat until crisp. Transfer the bacon to paper towel-lined plate and reserve 3 tablespoons bacon fat. Pat the beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon of the reserved bacon fat in empty Dutch oven over medium-high heat until just smoking. Working in batches, brown the beef on all sides (use a second tablespoon of the reserved bacon fat for the second batch). Be sure not to overcrowd the pan or the beef will steam and not brown. Transfer the browned beef to a bowl and set aside. Add remaining tablespoon of bacon fat, onion, and jalapeno to empty Dutch oven and cook until softened, about 5 minutes. Stir in chili powder, cumin, oregano, and garlic and cook until fragrant, about 30 seconds. Stir in water, pureed tomato mixture, bacon, browned beef, and sugar and bring to boil. Reduce heat to low and simmer, covered, for 1 hour. Remove cover, skim fat from the surface and continue to simmer uncovered until meat is tender, 30 to 45 minutes. Ladle 1 cup chili liquid into medium bowl and stir in muffin mix; cover with microwave-safe wrap/waxed paper. Microwave until mixture is thickened, about 1 minute. Slowly whisk mixture into chili and simmer until chili is slightly thickened, 5 to 10 minutes. Season with salt and pepper before serving. Garnish with avocado and cheese if desired. The chili can be refrigerated for up to 3 days.
Chop the almonds until they are broken into chunks with a food processor or blender. Remove half and continue to grind the remaining portion into a coarse meal- Set both halves aside for later. Melt butter with salt on medium heat. Stir sugar in slowly. Continue cooking and stirring for approximately 15 minutes. At first, the sugar will sink to the bottom and not melt. Eventually, the sugar and butter will melt into each other into a pearly, puffy mixture (make sure your pan is large enough) and then will continue to darken from buttery yellow to tan. When it turns tan, stir in the chunks of almond and vanilla, darkening the mixture further. Continue stirring until the almonds are toasted- You will be able to tell by the scent- Be very careful at this point that the almonds do not begin to burn! The temperature should be about 280°/Hard crack stage and if butter starts to rise to the top, take mixture off the heat immediately. Stir it briskly once off the heat then pour into a 11x15 baking sheet that has been lined with aluminum foil or parchment paper. Cut 1/2 the chocolate up and melt over a double boiler and spread over the surface of the cooling toffee. Dust surface with 1/2 of the almond meal. Once cooled and hardened, melt the remaining chocolate, flip toffee out of the pan, and coat the bottom. Repeat dusting of almonds. Don't get all stressed if the toffee breaks-- it's supposed to be handy-size chunks. Refrigerate until hardened thoroughly and finish breaking into piece. Continue to refrigerate or freeze until ready to serve/given as gift/eaten!
Heat oven to 400 degrees. Cut the acorn squash in half length wise (a big knife works best -- be careful!), and scoop out seeds. Place squash cut side down in a baking dish, add a small amount of water (about 1/4 cup), cover with tin foil and place in oven. Cook 30 - 40 minutes, or until very tender when pierced with a fork. Meanwhile, wash, de-stem and chop chard & finely chop or press garlic. Heat oil over medium-high heat in large pan - add garlic and cook for 1-2 minutes. Add chard and saute until reduced in size and wilted, about 5-7 minutes. When the squash is tender, remove from the oven and fill each cavity with sauteed chard. Mix in shredded gruyere with chard. Place filled squash back in oven for a few minutes, just enough to melt the cheese.
Blend ground rice in a 1/4 cup of milk. Bring remainder of milk to a boil and blend in the ground rice mixture, salt & sugar. Stir constantly until the mixture bubbles gently (medium high heat). Simmer for 5 minutes, stir frequently lower heat if necessary so the mixture cooks slowly Add ground almonds and blend until smooth. Add rose water. Remove from heat and stir occasionally until the mixture cools slightly. Pour into a serving bowl and garnish with nuts (optional).
Scoop out the round zucchini, reserving the tops. Or scoop out the eggplant. Chop the vegetable centers you've scooped out and set aside. Cut the mozarella into cubes - about 1/3 inch. Chop the onion. Mince the garlic. Dice the bread into 1/4 inch cubes. Brown the sausage (breaking it up as you put it in the pan or as it cooks) along with the garlic and onion in the olive oil, crumbling the sasuage as you stir. When browned a bit, add the chopped vegetable centers and spices and stir until it softens and some of the liquid has evaporated if the vegetables are watery. Add the tomato sauce and bread cubes and stir until the cubes are softened. Remove the filling from the heat and add the mozarella cubes. Scoop the filling into the hollowed vegetables, top with the reserved tops and bake in a deep baking dish at 350 for about 45-60 minutes or until the filling is hot and the vegetable bowls are tender (but not falling apart). I find the vegetable bowls cook better if I cover the baking dish with foil for about half of the baking time.