HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt the butter in a large frying pan over medium heat. Add the onion and cook for 5 minutes or until softened. Add the beans, garlic, and rosemary and stir for 2-3 minutes or until warmed through. Add the lemon juice and season with salt and pepper to taste. Serve with lemon wedges.
In large saucepan or soup pot, heat oil over medium heat. Saute onion, garlic, carrot, celery, thyme, marjoram and pepper until onions are softened, about 5 minutes. Add stock, water, lentils and barley to the pot and bring to boil. Reduce heat, cover and simmer until barley and lentils are tender, about 40 minutes. Stir in chopped parsley before serving. To serve, top each serving with a dollop of yogurt. Sprinkle with finely chopped parsley.
Combine the first 4 ingredients in a bowl; stir well. Place toasted muffin halves, cut side up, on baking sheet. Divide tuna mixture evenly among the muffin halves. Top with tomato and cheese. Broil 2 minutes or until cheese melts.
Preheat oven to 350 degrees F. Prepare pastry crust and line 9-inch pie plate. In bowl combine raw sugar and 1/2 teaspoons cinnamon. Brush melted butter over crust and sprinkle with 1 teaspoon of cinnamon-sugar mixture. Set aside. FOR SYRUP: In saucepan combine brown sugar, 1/4 cup butter, the water, corn syrup, and 1/2 tbsp vanilla, 1/4 tsp cinnamon. Heat to boiling over medium heat, stirring to dissolve sugar. Boil gently for 2 minutes. Remove from heat. Stir in 1/2 teaspoon vanilla. Set aside. FOR FILLING: In mixing bowl beat 1/4 cup softened butter with electric mixer on medium speed for 30 seconds. Beat in granulated sugar, powdered sugar, baking powder, salt, and cream of tartar until well combined. Beat in egg and 1 teaspoon vanilla. Gradually beat in milk until combined. Beat in flour. Spread evenly in crust-lined pie plate. Gently pour the syrup over the filling. Sprinkle with remaining cinnamon-sugar mixture. Cover edges of pie with foil. Bake pie 25 minutes; carefully remove foil. Bake about 20 minutes more or until top is puffed and golden brown, and a toothpick inserted near center comes out clean. Cool 30 minutes on wire rack. Serve warm.
Cook rice according to package directions (I cook it in chicken broth for more flavor). Meanwhile, heat the olive oil in a stock pot over medium-high heat. Cook the onions, bell pepper, celery, and garlic until tender. Add the meat and saute until cooked. Stir in the tomatoes, seasonings, and cooked rice. Cover and cook until heated through.
combine all ingredients in bowl and mix together chill. serve on bread, pita, or tortilla wrap.
Combine the ground beef, rice, onion, garlic, parsley, mint, salt, and pepper in a bowl. Add an egg and mix well. Pour some flour in a shallow pan. With floured hands, shape the meat into walnut-sized balls. Lightly roll the meatballs in the flour and shake off the excess. Heat 2 cups of the chicken broth in a Dutch oven, or large pot, until boiling. Carefully place the meatballs in a layer on the bottom of the pot. If the broth does not cover the meatballs, add a bit more broth until they are covered. Simmer, covered, on low for 45 minutes, adding more broth if there is less than 1 cup remaining. To make the sauce, beat the eggs in a medium sized bowl until frothy. Slowly whisk in the lemon juice. Ladle one cup of the pot liquid, little by little, into the egg mixture to temper the eggs. Remove the pot from the heat and add in the lemon/egg mixture, stirring gently. Heat over very low heat until sauce thickens and is heated through, making sure the sauce does not boil (which will result in the eggs curdling).
Sauce: Combine lemon juice, crumbled stock cubes, cornstarch, honey, brown sugar, ginger and water in a saucepan, stir over low heat till the sauce boils and thickens. Pound the chicken breasts out lightly. Put the cornstarch into a bowl, gradually add water and lightly beaten egg yolks. Add salt and pepper, mix well. Dip the chicken breasts into the batter, drain well. Put a few pieces at a time of the chicken into deep hot oil, fry till lightly golden brown and cooked through. Drain on paper towel. Keep warm until all the chicken is cooked. Slice each breast across into 3 or 4 pieces. Arrange on serving plate. Sprinkle with chopped green onions, and spoon the hot sauce over.
Cut cabbage head in half. In a glass bowl add 1/3c water and cabbage halfs. Cover with paper towel and heat in microwave oven for 3-5 minutes. Til tender. Remove cabbage and drain water. Let cool. In a medium saucepan add 2 1/2c. water and oil and bring to a boil. Reduce heat. Add Zatarain's New Orleans Style Dirty Rice Mix and simmer 25 minutes. While rice is cooking, brown Italian sausage in a frying pan and drain grease. When rice is fully cooked (no existing water). add cooked sausage and mix together. Stuff meat mixture in cool cabbage leaves. Place in a lightly greased 13x9 baking dish. Set aside. Preheat oven to 350'. In a medium saucepan add margarine, melt and add chopped onion and saute 2 minutes. Add chopped mushrooms and saute another 2 minutes. Add flour and stir well. Add chicken broth,salt and black pepper and whipping cream and stir until thicken on medium heat. Remove from heat. Pour over stuffed cabbage rolls and place in oven for 10 minutes.
For the dough mix flour, salt and herbs in a bowl. Add butter and rub in using your finger tips or a pastry blender until dough looks like coarse crumbs. Add the egg and as much water as you need to make a smooth workable dough. Wrap in foil and chill til veggies are ready. For the filling, heat oil in a big skillet. Add onion and garlic and sautee til lightly browned. Add all the other veggies and sautee for 10-15 minutes or until veggies are tender and liquid has partially evaporated. Remove from heat, drain off remaining liquid. Add the herbs. Pat your dough into a pie dish of 28 cm in diameter (11 inches). Put filling on top of dough and make sure to fill out the whole dish with it. For the sauce combine cheese, cream and eggs and pour over veggies. Bake in the preheated oven at 190°C/375°F on the second lowest rack for 50 minutes or until toothpick comes out clean. Enjoy! :).
Put the lamb, crushed garlic, mint, chopped olives, tomato puree, salt and freshly ground pepper in a mixing bowl and mix well. Divide into four portions. In a separate bowl, mix the feta cheese with the thyme. It doesn't matter if it crumbles, just gently squeeze together. Take a quarter of the mixture into your hand and roll into a ball. Flatten out, put a quarter of the feta in the middle and then draw the meat up around it. Make sure the cheese is secure within the meat. Repeat with the other three burgers and chill in the fridge for 10 minutes. In the meantime, make the salad by mixing the cucumber, tomatoes, red onion and olives together in a bowl. Season with salt and freshly ground pepper. Whisk the olive oil, cider vinegar and honey together and pour over the salad. Heat a griddle pan until hot. Rub each slice of bread with the garlic clove and sprinkle with olive oil. Cook the bread on the griddle pan until brown on each sides. Keep warm. Now cook the burgers on a griddle pan. Turn once after five minutes, then cook for another 5 minutes on the other side. Spread the mayonnaise on the toasted bread. Top each slice with a freshly griddled lamb burger and a small handful of salad and serve at once.
Whip the egg whites and salt into peaks. Add the vanilla, and continue beating until the mixture forms stiff peaks. In a separate bowl, stir the cream of tartar into the regular sugar and whisk into the whites very gradually, a spoonful at a time, until the meringue is stiff and the sugar has dissolved. Sift together the icing sugar and cornstarch. Sift over the meringue and gently fold until fully incorporated. Pipe or spoon the meringues onto a parchment-lined baking sheet. Each meringue should be about the size of a bar of soap. Bake at 225°F/110°C until cream-coloured and crisp on top when tapped, 1 to 1-1/2 hours. Remove from the oven. Cool on the trays. Store in an air-tight container.
Preheat oven to 250 degrees. Grease and flour a tube or Bundt pan. Sprinkle 1/2 cup flour over the pecans and raisins in a large bowl and toss lightly. Add baking powder and nutmeg to rest of flour and reserve. At this point I like to beat the egg whites to soft peaks and reserve. Then I proceed without washing the beaters. Cream butter and sugar in another bowl. Blend in egg yolks. Add flour and Praline Liqueur alternately, ending with flour. Blend well. Pour batter over the nuts and raisins. Mix well. Fold in beaten egg whites. Pour into prepared tube or Bundt pan. Bake in preheated oven for 3 hours. Remove from oven. Let stand 1 hour. Turn onto cake rack. You may wish to dust with powdered sugar for presentation.
In crock pot, combine all ingredients except buns; mix well. Cook on low for 6-8 hours. Serve on buns. **We toast our hamburger buns.
Season the chicken pieces with salt and pepper. Heat the oil in a large saute pan or pot over medium-high flame. Working in batches, brown the chicken pieces in the hot oil and remove to a plate. Pour off all but 2-3 tablespoons of oil and add the onions to the same pan. Reduce heat to medium-low and saute until cooked down and just beginning to brown, 10-15 minutes. Increase heat to medium-high and return the chicken pieces to the pot. Add the water or stock, wine, bay leaf, salt and pepper and bring to a boil. Reduce heat to low and simmer, covered, for 25-35 minutes, or until the chicken is cooked through and tender. Adjust seasoning and serve with rice.
Coat a large saute pan with olive oil. Add the onions, season with salt and bring to a medium-high heat. Cook the onions until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and cook for 1 to 2 minutes. Turn off the heat and let cool. In a large mixing bowl, combine the turkey, soy sauce, sambal oelek, ginger, water chestnuts, cilantro and the cooked onions and garlic. (Reserve the onion pan to cook the burgers in later.) Add one-quarter to one-half cup water; this will help the burgers stay nice and moist. Using your hands, squish everything together until they are really well combined. Make and cook a little tester patty to be sure that the turkey is really well seasoned. Re-season if needed. If the burger is missing salt add more soy or just give a little sprinkle of salt. When the burger mix is seasoned appropriately, form the mix into 4 equal size patties. Coat the saute pan with new olive oil and bring to a medium-high heat. Place the burgers in the pan. Be sure not to crowd the pan, if you need to work in batches go ahead! Cook the burgers for 5 to 6 minutes on each side. Place the cheese, if using, on the burger and cook for 1 more minute. Toast the buns in a broiler or toaster. Spread each side of the bun lightly with the sambaal mayo. Put a burger on each of the bottom buns and top each burger with tomato, onion and lettuce. Close up each burger, give each one a little squish and eat em' up!
Puree strawberries with sugar in a blender until smooth, then strain through a fine-mesh sieve into a large heavy saucepan. Bring puree to a boil, then simmer over medium-low heat, stirring occasionally (more frequently toward end), until thick enough to mound slightly and reduced to 1 to 11/4 cups, 45 minutes to 1 hour. Preheat oven to 200°F with rack in middle. Line a large baking sheet with nonstick liner. Pour hot puree onto liner and spread thinly (as evenly as possible) into a 15- by 10-inch rectangle using spatula. Dry puree in oven until it feels drier (it shouldn't stick to your fingers) but is still slightly tacky, 2 to 3 hours. Cool on liner on a rack until completely dry, at least 3 hours and up to 24. Place a sheet of parchment paper over leather, then peel leather off liner and roll up in parchment.
Preheat oven to 350°. In a large bowl beat together the margarine, brown sugar and 2 cups sugar until creamy. Add cashew butter, eggs and vanilla beating until well blended. Beat in flour, salt and baking soda. Do not over beat. Shape dough into walnut-sized balls. Roll balls in remaining sugar. Place 2 1/2-inches apart on an ungreased cookie sheet. Bake for 8 minutes. The outsides should be set, the centers still soft. **I never get the same amount so I'm calling this one large batch of cookies, around 5 dozen.
Remove stems from crimini mushrooms and cut into quarters. Cut off about 1/4" of the stems from the Shitakes, cut in halves down the stem. Heat olive oil in a large skillet (making sure mushrooms have plently of room and don't overlap) over medium-high heat, add mushrooms. Saute until moisture evaporates and they start to brown and shrink in size, about 10 minutes, stirring occasionally. Add garlic, herbs, salt and pepper, cook 1 minute longer.
Set oven to 325 degrees. Prepare an ungreased 10-inch tube pan. In a large bowl, sift together flour, baking powder and salt, then sift one more time, then beat in oil, egg YOLKS, 1/4 cup plus 3 tablespoons lemon juice, water and lemon peel with an electric mixer at low speed for about 3 minutes. In a large dry copper or stainless steel bowl beat the room temperature egg whites with cream of tartar until stiff but not dry. Fold in about 1/4 of the whites into the batter to lighten, the gently fold in the remaining whites. Pour the batter into the ungreased tube pan. Tap on the counter to release any air pockets. Bake for about 1-1/4 hours, or until the cake is springy to the touch. Immediately invert cake in pan over neck of a bottle (I use an empty beer bottle for this). Cool the cake completely while inverted. Remove the cake from the bottle and place on the counter. Run a knife around the edges of the pan to loosen cake. Transfer the cake to a serving plate. Dust with powdered sugar.
Heat olive oil in sauce pan. Saute garlic, onion, and red pepper in olive oil for 5 min--until tender. Add crushed tomatoes, chickpeas, olives, herbs, salt. and sugar. Simmer for 20 minutes. Prepare couscous according to package directions. Serve sauce over couscous and top with parmesan cheese.
In a saucepan, combine sugar and cornstarch. Stir in water. Add berries. Bring to a boil, stirring until syrup begins to thicken.
Cut peel and pith away from two of the lemons. Slice the lemon into thin rounds, removing pips as you go. Set aside. Squeeze the juice from the third lemon. Mix the flour and cheese together on a plate. Coat the fish fillets with flour and cheese. Heat the butter in a frying pan until it is hot. Add fish fillets to pan and cook for about 2 minutes before turning over and cooking the other side for a further 2 minutes. Lower the heat. Add lemon juice, lemon slices and capers to the pan and allow the juice to come to the boil. Transfer the fillets to a serving plate and garnish with chopped parsley and ground black pepper. Serve with creamy mashed potatoes.
Brown ground beef and pork sausage in large soup pot. Add peppers and onion to meat mixture and continue to stir and cook for an additional 3-5 minutes. Stir in remaining ingredients. Bring to a simmer and cook over medium low heat for 2-3 hours until flavors are well combined and delicious!
Adjust oven rack to middle position and heat oven to 425°. Spread tortilla strips on rimmed baking sheet and toss with 1 tablespoon oil. Bake until strips are deep golden brown and crisp, 12-14 minutes, tossing strips halfway through baking. Season with salt to taste and transfer to paper towel-lined plate. Meanwhile, heat remaining 1 tablespoon oil in Dutch oven over med-high heat until shimmering. Add onion and cook until soft, about 4 minutes. Add garlic and chipotle and cook until fragrant, about 30 seconds. Add broth, hominy, and tomatoes and bring to simmer. Decrease heat to low, cover, and simmer until flavors meld, about 15 minutes. Working in batches, process soup in blender until smooth, 1-2 minutes. Transfer pureed soup to clean pot and bring to simmer. Add shrimp and cook, stirring occasionally, until opaque in center, about 3 minutes. Stir in cilantro and lime juice and season with salt and pepper to taste. Ladle soup into individual bowls and top with tortilla strips. Serve, passing lime wedges separately.
OPEN THE CANS OF SALMON AND DISCARD THE JUICE INTO THE SINK OR A BOWL. HAVE THE SALMON FACING TOWARD YOU AND YOU SHOULD SEE A SMALL ROUND WHITE OR OPAQUE CIRCLE IN THE MIDDLE. THAT IS THE BONE, GENTLY PULL APART THE SALMON (FROM BOTH SIDES, LIKE BREAKING OPEN A MUFFIN) FROM WHERE THE BONE IS AND IT SHOULD BE ONE LONG SPINE LOOKING PIECE. REMOVE THE ENTIRE PIECE, SOMETIMES ONE CAN WILL HAVE TWO STRINGS OF BONE SO JUST TURN THE SALMON OVER AND LOOK FOR ANOTHER BONE. DON'T WORRY ABOUT THE LITTLE BONES ON THE SIDE, THOSE WILL COOK DOWN TO A GEL AND YOU WON'T TASTE IT. AFTER DE-BONING THE SALMON BREAK IT APART WITH A FORK AND ADD THE SEASONING SALT, GARLIC POWDER, & CRUSHED RED PEPPER (ADD ALL TO TASTE), EGGS, 1/3 ITALIAN BREAD CRUMBS AND MIX TOGETHER. NOW IT'S TIME TO MAKE THE BREADING, PUT THE FLOUR, 1/2 CORN MEAL/ BREAD CRUMBS AND SALT AND PEPPER IN BOWL AND SIFT TOGETHER WITH A FORK. TAKE AN AMPLE AMOUNT OF THE SALMON MIXTURE AND MOLD IT INTO A PATTIE NO BIGGER THAN THE PALM OF YOUR HAND AND COVER BOTH SIDES WITH THE BREADING. AFTER THE OIL HAS HEATED IN THE FRYING PAN ( IT WILL LOOK LIKE LITTLE WAVES OF RIPPLES) PLACE PATTIES INTO THE HOT OIL. They should hold together, let them reach a nice dark golden brown on each side and when you take them out put them on a paper towel on a plate. For an extra kick squeeze fresh lime juice on them as soon as you take them out of the pan, just before they cool.
Heat grill to medium heat. In a small bowl mix together the spices and then sprinkle over both sides of the chicken. Spray the chicken with non stick cooking spray and place on preheated grill. Cover. Grill 7-10 minutes or until no longer pink in the center, turning once. Serve with avocado salsa or on a salad. I like to pound the chicken to an even thickness for faster and more even cooking.
Heat the oil in a large heavy pan and add the flour. Cook over a low heat, stirring, to make a dark brown roux (the color of hazelnut shells). Add the onion, garlic, green pepper and celery and cook until lightly browned, stirring occasionally. Add the okra, parsley, bay leaf, thyme, salt, peppers, and cayenne and tabasco to taste, then stir in the tomatoes, tomato puree, and half the stock or water. Bring to a boil, stirring well. Simmer for 1-1/2 hours, stirring occasionally. During this time, the okra, which is initially slimy, will turn the mixture very dark and glutinous. Meanwhile, remove the chicken meat from the carcass. Discard all skin and cut the meat into bite-sized pieces. Add the chicken meat and corn to the gumbo with the remaining stock or water and simmer for 30 minutes longer, stirring from time to time.
Line bottom of 9x13 glass baking dish with cooked broccoli. Top broccoli with cut-up cooked chicken. Stir together mayonnaise, sour cream, and chopped onion and spread this mixture over broccoli. Sprinkle the cheese over the previous layer, then layer with the sliced water chestnuts. For topping, combine the Ritz cracker crumbs and melted butter and sprinkle over the casserole. Bake for 30 minutes at 350 degrees (Fahrenheit). Serve hot.
In a large bowl, cream together the butter and sugar. Beat in the egg and extract. Combine the flour, baking soda and salt together (I use a whisk) and then gradually add it to the creamed mixture. Roll into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet. Flatten with a fork. Press down 3-4 almond slices into the cookie (kind of on their side). In a small bowl, beat egg white and water together. Brush over cookies. Bake at 325 degrees for 15 minutes or until edges and bottoms are lightly browned. Cool for 2 minutes before removing to a wire rack to cool completely.
Drain beets and reserve juice. Set beets aside. Combine vinegar, beet juice, brown sugar, peppercorns, and salt in a sauce pan and boil until sugar is dissolved. Remove from heat and cool. Layer eggs, beets, and onion in a jar large enough to fit (with room for the brine), and fill the jar with the cooled brine. Soak eggs for at least 16 hours, up to 20 (suggested: 17 hours,). After brining, remove the eggs and cut in half. Scoop out the yolks into a medium-large bowl. Remove a few slices of onion from the jar, and finely chop/mince (if desired). With a stand or hand mixer, whip together the egg yolks, mayo, butter, onion, and seasonings; make sure to taste and adjust seasoning to preference. Mix in minced onion, if using. Pipe the yolk mixture into the pinked whites. Top with chopped fresh basil,.
Put all ingredients together in a 5 by 2 inch baking dish. Bake in a pre-heated 350 degree oven. 1 to 1 1/2 hours. stir 2 to 3 times to keep from burning. Bake until top brown.
Heat oil and butter or margarine in large saute pan. Add the scallions and cook until they begin to wilt, about 5 minutes. Add thyme and cabbage and cook for 20 minutes longer, stirring occasionally, and adding a tablespoon or two of water if it dries out too much. Pour in wine and cook until it evaporates. Cook orecchiette according to package directions, using the chicken or vegetable broth. Drain and reserve 1/2 cup of pasta liquid. Toss pasta with cabbage mixture. Add gorgonzola and fold until it melts and add some of the liquid, if sauce needs thinning. Transfer to serving platter and garnish with parsley and sprinkle with Grana Padano or Parmigiana Reggiano and season with red pepper flakes.
Preheat oven to 400. Place salmon in baking pan, skin side down. Spread mayonnaise on top of the salmon. Mix the rest of the ingredients to make the topping. Spread topping evenly over salmon. Bake until fish flakes easily - about 20 min for a 1 inch fillet.
Preheat oven to 350F, grease a 9x13 pan. Melt butter in a large bowl, Add sugar and mix well. Beat in eggs, then stir in salt, cocoa, vanilla. Mix in flour, pour into greased 9x13 pan. Bake 20-25 minutes. Cool 10 minutes on a rack. Cut into 15 brownies.
Prepare crust:. Stir together coconut, gingersnaps and butter. Press into bottom and up sides of a 9 inch pie plate. Bake at 350 degrees for 8 minutes. Cool on wire rack. Prepare Filling:. In a heavy saucepan, combine, eggs, lime juice, orange liqueur, tequila and condensed milk over medium heat, stirring often approxiately 20 minutes or until temperature reaches 165 degrees. Remove from heat, stir in lime rind; cool completely (approximately 2 hours). Beat whipping cream at high speed with an electric mixer until soft peaks form. Fold into egg mixture. Spoon into Gingersnap crust. Freeze 2 hours or until firm. Let stand 20 minutes before cutting. Garnish if desired.
*NOTE: If using feta, it is high in sodium, so you may want to adjust the amount of salt indicated in the recipe. Also, the directions did not say to peel the pears, but I did anyway. In a small bowl, mix together the cheese, fresh herb and garlic. Place 2 rounded tablespoons of the mixture onto the center of each pear half. In a blender or food processor, puree the chicken broth, figs, balsamic vinegar and sugar until smooth. (You may have to do this in batches.). Pour the chicken broth mixture into a strainer over a bowl. Using a spatula, press the liquid through the strainer into the bowl. Discard the solids. Pour HALF of the fig sauce into a 13 x 9-inch baking pan. Place the chicken breasts over the sauce in the pan. Sprinkle with salt and pepper. Now take a filled pear half and place cut side down (that means the filled half is placed cut side down) over each chicken breast. Drizzle with the remaining fig sauce. Preheat oven to 375 degrees. Cover baking dish with foil and bake in oven for 20 minutes. Remove the foil and continue baking, basting the chicken occasionally, for approximately 30-40 minutes or until the internal temperature of the chicken reaches 160 degrees. Cut chicken breast and pear in half to serve. Spoon fig sauce over pear. Garnish with cut up figs and sprigs of herbs.