HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut the round steak into pieces about the size for one serving -- maybe 2-3 inches by 4-5 inches. Season meat with salt, pepper, garlic. Dredge in white flour (both sides). Brown meat in 1/2 cup (+/-) oil in skillet or bottom of pressure cooker. Empty the soup cans into the pressure cooker. (If you used it for browning, be sure to pour off excess oil.). Add the meat -- unless it's still in the pressure cooker :). Mix meat gently into soup concentrate, making sure that each piece is coated on both sides. Following the directions for your pressure cooker, cover and seal. Place the "rocker" on the top steam vent. Cook over medium-high heat. When the "rocker" begins rocking, you can reduce heat as long as it keeps rocking. Cook for ten to twelve minutes, then remove from heat. Following directions for your cooker, allow to cool on a trivet or hasten the cooling with water running into a sink. DO NOT remove the rocker until the pressure has gone down. Open lid when the pressure lock permits. Serve hot with mashed potatoes and vegetable of your choice. (Increase or decrease amounts carefully! The amount of meat can be varied, but doubling the meat doesn't mean you need to double the amount of oil.).
Heat olive oil in large saute pan or paella pan. Chop onion and garlic and add to the pan. Saute until the onion is translucent. Slice chorizo and add to pan. Fry until golden. If you have 11 ounces of small squid, add them whole; otherwise, cut the larger squid into rings and chop tentacles. Add squid to pan and saute for 2 minutes on high heat. Seed and slice the bell pepper. Seed and dice the tomatoes. Add both to the dish and simmer gently for 5 minutes. Add broth and wine. Stir well and bring to a boil. Add rice and saffron. Season to taste with salt and pepper. Spread the rice and other ingredients in an even layer across the pan. Bring liquid back to a boil, then lower the heat and simmer for 10 minutes. Add peas, prawns, mussels and clams, stirring gently to incorporate. Cook for another 20 minutes until rice is tender and the shellfish has opened. Discard unopened shells and add more broth if the dish seems dry. If you're looking for restaurant that serves this dish please visit https://appetti.com.
Spray Pam on back of flour tortillas. Or if using butter, melt in frying pan. Spread cream cheese on one side of tortilla. Add some diced Mango, and a little green chilies. Fold in half and lightly brown on both sides. Serve hot.
Combine onion, water and orange in a preserving pan. Bring to a boil, lower heat and simmer covered until onion pieces are translucent, about 10 minutes. Add cranberries to the pan and return to a boil. Partially cover the pan and cook mixture, stirring occasionally, until the berries are quite soft, about 10 minutes. Pour into a bowl and cool slightly. Scrape half the mixture at a time into a food processor. Puree the batches to a moderately fine texture and return to rinsed out preserving pan. Add remaining ingredients and bring to a boil over medium-high heat. Boil, stirring almost constantly, until it is thick, about 3-5 minutes. When it has reached a ketchup like consistency, (adjusted for taste with additional water, vinegar and brown sugar if needed) press through a sieve and return to pan. Return to a boil and then ladle into sterilized jars leaving 1/4" headspace. Add two piece lids and process for 15 minute sin a boiling water bath. Cool, label and store for up to a year. Ketchup is ready to serve within a few days but improves with age. If solids and liquids separate slightly in storage, just stir.
In a 4 to 5 quart pot, whisk together the chicken broth, tomato paste, cumin, salt, red pepper, and cinnamon until blended. Stir in the raisins, onion, garlic, squash, peas, chick-peas, and chicken. Bring to a gentle boil over medium-high heat. Reduce the heat to low. Cover and simmer for 25 to 30 minutes, or until the squash is tender and the chicken is opaque near the bone and the juices run clear when the meat is pierced with a sharp knife. Enjoy!
Preheat oven to 350 degrees. Grease 8 inch square baking dish. In a saucepan, bring apples and syrup to a boil; simmer for three minutes or until apple is softened. Add raisins and pour into baking dish. In a bowl, combine flour, sugar, baking powder, baking soda and salt; cut in butter with a pastry blender to make fine crumbs. Beat egg, buttermilk and vanilla together in another bowl; pour over flour mixture and stir until just combined. Drop by large spoonfuls onto warm fruit. Bake 30 minutes or until top is golden and cake tester comes out clean. Serve warm.
Bake Mexican cornbread per packet directions. Cut into halves after baking as you will only use 1/2 (approx 8x4x1"). Note: If you know how to make Mexican cornbread from scratch, it's better than the individual packets, but the packets will do. Slice bacon into small 1/8-1/4" pieces and fry in a deep skillet until almost done (brown but not crispy). Dice eggplant, onion, and tomato into 1/4-1/2" pieces. Add first onion to skillet and saute about 5 minutes on med-low. Add eggplant, tomato, salt, pepper, garlic powder, corn, margarine and saute another 5-7 minutes. Everything is now becoming transparent and starting to mesh together nicely. Add chicken or celery soup, mix in, then add American cheese and stir until cheese has fully melted into mixture. Take half the cornbread you baked, crumble it, and stir into the mixture. Pour into 9x3" round casserole dish or comparable square one and cover with foil. Bake at 350°F for 40-50 minutes or until internal temperature is 165°F Remove foil and cover with shredded cheddar for final 10 minutes of baking. Do not let cheddar turn dark.
Combine dry ingredients. Stir in milk, egg, and butter, beating only enough to blend. Stir in raisins and nuts, of desired. Fill greased muffin cups 3/4 full. Bake at 400° for 20 minutes or until muffins test done.
Mix the angel food cake mix and pie filling together and beat by hand until blended. Pour into 13x9 ungreased pan and bake at 350 for 35-40 minutes. Cool upside down. (Muffins: bake about 15-20 minutes) Notes: Top with fat-free cool whip, if desired. Add 1/2 c cocoa for a Black Forest version.
Preheat oven to 350 degrees. Lightly spray a 9-inch round cake pan. In a small skillet, melt 2 tablespoons butter over medium heat. Add the brown sugar and 1/4 teaspoon cardamom, stirring constantly. When the sugar dissolves, pour it into the pan. Arrange the sliced pears on top of the syrup in an overlapping circle. Sift together flour, baking powder, cardamom, and salt, stir to combine. In a separate bowl, blend butter and granulated sugar, then blend in eggs. Alternate dry ingredients with milk, blending to combine. Add vanilla. Spoon batter into pan, starting in center and gently spreading on top of the fruit. Bake for 50 minutes, or until done. Cool in pan 10 minutes, then cover with a plate and invert it onto the plate. Leave the pan on for two minutes, then gently remove the pan.
Combine the flour, sugar, baking powder, salt, pepper, allspice and nutmeg in a large bowl. Stir in cheese, green onions, parsley, dill, thyme, and rosemary. In another bowl, combine eggs, buttermilk, and butter and blend well. Stir egg mixture into flour mixture just until moistened. Let stand 5 minutes. Spoon batter into a greased 8x4 inch loaf pan. Spread evenly. Bake at 350 degrees for 50-55 minutes (toothpick inserted near center should come out clean). Cool in pan on a wire rack for 10 minutes. Remove bread from pan and cool 30 minutes more. Serve warm. Refrigerate leftovers.
Cook the brown rice and butternut squash in salt water for 25mins. While they are cooking, put the tomato, chilli powder, chilli paste, paprika, tomato puree, prawns, salmon in a dish. Season with salt and pepper. Put the milk, marg and cornflour in a mug, and heat on full power in the microwave, until thick. Coat the bread lightly in cornflour. Add the sauce to the dish, and spread over the cream cheese, followed by the bread. Bake in the oven for 10 mins, or until the bread has toasted, and everything is heated. Drain the rice and butternut squash, and mix together. Serve the rice and the fish bake together.
Blend the ground meat. Set aside. In a crock pot, combine water, salt and pepper. Cook on high (covered) for 20 minutes then stir in oatmeal. Cover and cook on high for 90 more minutes. Add meat and savory seasoning at the end of the 90 minutes -- blend well. Cover and cook on low for 3 more hours. At the end of the 3 hours, if the goetta is not thick enough, cook it a little longer, stirring often. Pour into bread pans, cover with cling wrap, and place in refrigerator. It will keep for days. When you're ready to eat it, slice the loaf of goetta and put it into a skillet with the bacon fat. Fry over medium heat until it is well browned, turning once. Serve. NOTE: A good friend of mine who makes this all the time use 16 cups of water for this recipe, which is double the recommendation, so don't be afraid to use more than 8 cups if it seems to need it before the cooking time is up. Also, good sausage can be substituted for the ground pork, if you wish.
In a skillet heat the oil over moderately high heat until it is hot but not smoking and in it saute the chops, seasoned with salt and pepper, flattening them occasionally with a metal spatula, for 4 minutes on each side for medium meat. Transfer the chops with a slotted spatula to a small platter and keep them warm, covered loosely with foil. Pour off all but 1 tablespoon of the fat and in the remaining fat cook the garlic over moderate heat, stirring, until it is pale golden. Add the onion and cook the mixture, stirring, for 1 minute. Add the mushrooms and the soy sauce and cook the mixture over moderately high heat, stirring, until the liquid the mushrooms give off is evaporated. Add the vinegar and boil the mixture until the liquid is evaporated. Add the wine and the thyme and boil the mixture until almost all the liquid is evaporated. Stir the cornstarch mixture, add it to the skillet, and bring the sauce to a boil, stirring. Season the sauce with salt and pepper, spoon it over the chops, and sprinkle the chops with the parsley.
Preheat oven to 350 degrees. Melt butter and add onions, celery and apples. Cook until soft. Add crumbs, then add ground pork, sausage, and seasonings; mix thoroughly. Salt and pepper crown roast generously. Rub with a little sage. Fill center of crown roast with stuffing, mounding center slightly. Cover with foil and wrap bone ends with additional foil. Roast in hot oven for 3 hours or until meat thermometer reads 175 degrees. About 30 minutes before roast is done, remove foil from stuffing. Transfer roast to a large heated platter and remove foil. Add frills to each little 'leg' if desired, and rest meat about 10 minutes before carving. Decorate roast on platter with a round of small potatoes, large mushrooms, or cooked red cabbage.
Brown sausge & onions in a large pan; add tomato juice,tomatoes,bay leaf ,salt,garlic powder,thyme and pepper to sausage; bring to boil. Reduce heat, simmer covered 15 min., stir in potatoes,green pepper & beans. Cook for 15-20 minutes longer or until potatoes are tender. Stir in hot pepper sauce, remove bay leaf and ladle into soup bowls. Garnish with parsley.
Place all the beans, green pepper, onion and pimentos into a large mixing bowl. Add the oil and celery. In a saucepan, combine the vinegar, sugar, salt, pepper, and tomato soup. Bring to a boil and pour over the vegetables. Toss the mixture gently with 2 forks. Do this a couple times as the mixture cools. Cover the bowl and refrigerate at least 4 hours before serving. The salad will be best if kept refrigerated 24 hours before serving. Drain and reserve the liquid before serving; it will keep for several days. The reserved liquid can be poured over the leftovers. Add more sugar, if you like. Enjoy!
Cook wheat in 3 cups water till tender on medium heat, about 1 hour. Keep an eye on it so the water does not evaporate. I usually find 30 minutes is enough and I don't need to drain it either. Place cooked wheat, half at a time, in a blender container; cover and blend into a paste (I don't blend mine). In small saucepan cook poppy seed in 1 cup boiling water till soft, about 10 minutes. Drain. Mix together wheat paste, drained poppy seed, raisins, walnuts. Honey, almonds, and vanilla. Chill. Stir in unwhipped cream. Makes 4 cups.
Bring 3 quarts water to a boil in a large saucepan. Add rind; cook 3 minutes. Drain well. Combine sugar and remaining ingredients in pan; bring mixture to a boil. Reduce heat, and simmer 2 minutes. Stir in watermelon rind; simmer, uncovered, 30 minutes or until most of liquid is absorbed, stirring frequently. Cool; pour relish into airtight containers. Note: Refrigerate Watermelon Rind Relish in airtight containers up to two months.
Preheat oven to 450 degrees. To make meatballs, beat eggs lightly with a fork, add milk and bread, and let it stand for 5 minutes so the bread is moist. Add ground beef, onion, parsley, garlic, salt, and pepper. Blend together well. Shape the mixture into meatballs (for some reason, making little tiny bite-sized meatballs makes them taste better, but takes up a lot of time as well). Place the meatballs on a greased cookie sheet in the oven for 20-30 minutes, depending on the size of the meatballs. Meanwhile, heat the oil in a really big pot over med-high heat. Add the garlic and onion and saute until it's a light golden brown. Add the plum tomatoes, tomato paste, sugar, basil, pepper, and the water to the pot. Make sure to crush up the tomatoes a bit with a spoon. Bring mixture to boil, then reduce heat to low. Continue simmering for half an hour. When meatballs are done, remove them from the cookie sheet and put them into the sauce mixture. Cover and simmer them in the sauce for about an hour, stirring occasionally. 20 minutes before the sauce is done, boil the spaghetti. Serve sauce and meatballs over the noodles and sprinkle with parmesan.
Over medium heat, warm oil in a large skillet. Add garlic and cook, stirring often, for 3 minutes until fragrant. Remove garlic and discard Add rosemary, thyme and hot pepper flakes. Cook, stirring often, for 2 minutes. Add olives, continue to stir and cook for only 2 or 3 minutes, just until until olives are warm. Stir in lemon peel. Serve and enjoy!
Cut the flour and salt into the butter and shortening as you would for pie dough. Mix sugar, yeast, milk, egg yolks in a bowl. Add the liquid mixture to the flour/shortening mixture and mix well. Should form a nice ball of dough. Cover the dough ball and refrigerate overnight or at least 5 hours. Preheat oven to 375 degrees F. Remove from the refrigerator and roll thin like pie crust. Cut in 3 inch squares. Put preserves in the center and fold each pastry from corner. Use a fork (or your thumb) to seal the edges. Place on a lightly greased cookie sheet (you could also use parchment paper) and bake 20 to 25 minutes in a 375°F degree oven. Dust with powdered sugar, cool to touch, and enjoy. Keeps well in a sealed container. .
Cook pasta according to package directions. Drain. Saute garlic and oregano in butter, stirring frequently about 1 minute. Add tomato and cook for 3 minutes. Add remaining ingredients. Cook over medium heat, until cheese is melted. Place hot pasta on serving plate and top with sauce.
Place 2 cups of the flour into a bowl or the bucket of a dough mixer. Pour the boiling water over the flour, and stir till smooth. Cover the bowl or bucket and set the mixture aside for 30 minutes. In a seperate bowl, whisk together the potato flour (or flakes or buds) and the remaining 1 cup of flour with the salt, oil and yeast. Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, or mixer) to form a soft dough. Continue mixing for 5 minutes. The dough should form a ball, but will remain somewhat sticky. Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled. Let the dough rise, covered, for 1 hour. Divide the dough into 8 pieces (each about the size of a handball, cover, and let rest for 15-30 minutes. Roll each piece into a 7"-8"-circle, and dry-fry them (fry without oil) over medium heat for about 1 minute per side, until they're puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out. Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.
Thinly slice the zucchini, slightly on the bias while you melt and heat the butter in a 12 inch saute pan on medium/medium-high heat. When the butter is hot, but not browned, add the zucchini, dill and salt and pepper to taste. Using tongs, saute until the zucchini is soft and slightly brown. Enjoy!
Boil the tomatoes for a minute to peel them better. Clean and wash parsley and celery. Chop finely the tomato pulp, celery and parsley. Pour the chopped vegetables in a pan together with the mustard and vinegar. Season to taste with salt, stir with a wooden spoon and cook, half-covered, for at least 90 minutes over a very low heat. At the end puree all the cooked vegetables or blend them.
Puree cilantro, creme franche, and lemon juice in blender until smooth. Season to taste with salt and pepper. Refridgerate at least 30 minutes to allow flavors to blend. (Can be prepared 1 day ahead. Cover and keep refridgerated.).
Preheat oven to 375; Rinse Chicken and pat dry; Season inside and out with 1/2 Teaspoon Salt and 1/4 Teaspoon Pepper: Coarsely Chop Giblets. In a large saucepan, melt 2 Tablespoons of Butter over medium heat; Add Onions and cook until soft, 3-5 minutes; Add Giblets & Pine Nuts; Cook, stirring, until Giblets are no longer pink; Stir in Rice, Raisins, Parsley, remaining Salt & Pepper, and 2 1/4 Cups of Water; Bring to boil, reduce heat to low, cover and simmer for 25 minutes, until rice has absorbed liquid. Stuff cavity loosely with Rice Mixture; spoon remainder into a lightly buttered baking dish. Tie chicken legs or make slit on one side of opening and pull drumstick through hole to close opening; Place in roasting pan and brush Chicken with remaining Butter (Melted); Bake for 1 1/2 hours, basting with pan juices every 20 minutes, until juices run clear, and heat remaining Stuffing in oven during last half-hour of roasting time.
Prepare the marinade: Combine the ingredients with 2 tablespoons water in a saucepan, bring to a simmer, and simmer over low heat for a couple of minutes. Add more hot sauce to taste, if desired. Let cool to room temperature. With a cleaver or other large knife, remove the bony tips (good for making stock later) from the wing sections in a zippered plastic bag and pour about two-thirds of the marinade over them. Seal the bag, and toss back and forth to coat the wings. Refrigerate for at least several hours, preferably overnight. Cover and refrigerate the remaining marinade, to brush over the wings as they grill. Fire up the grill, bringing the heat to medium (4-5 seconds with the hand test). Grill the chicken wings uncovered for 12-14 minutes total. Cook for 4-5 minutes, turning to sear on all sides, then turn and brush occasionally with the sauce over the next 5 minutes of cooking. Let cook for the final couple of minutes without glazing, so that the skin crisps up a bit. When done, the chicken should be cooked through and the sauce lightly charred in a few spots and chewy in others. Serve warm, piled high on a colorful platter, as finger food.
Preheat oven to 375. In a small bowl, mix olive oil, basil, parsley, nutmeg and garlic. Place spinach in a pile of several paper towels and wring well. Mix the wrung spinach and the onion into the olive oil mixture. Spread the spinach mixture onto the two Boboli pizza shells and top with the mozzarella cheese. Bake for 4 minutes, then pull it out of the oven and sprinkle with the parmesan cheese. Place back in oven and bake for 4-5 minutes, depending on your desired brown-ness.
Preheat oven to 350. Peel and slice yams 1/8" thick- easily done in a food processer. Layer yam slices (overlapping) lengthwise in a 13 x 9 casserole. Sprinkle with salt, pepper, brown sugar, and cinnamon. Repeat yam and spice layers. Pour whipping cream over everything so dish is half full. Bake 1 hour.
Fill large stockpot with water; add onion and ginger; bring to the boil. Place chicken, breast side down, into the water. Return to the boil and skim surface. Reduce heat; cover tightly, simmer for 10 minutes. Turn off heat, do not lift the lid. Stand, covered, for 45 minutes. Remove the chicken from the stockpot (remembering to drain the water from the cavity!). Transfer chicken to a plate; refrigerate. Carve chicken carefully, across the grain. I removed the skin at this point. Seared green onion sauce: Combine onion, ginger and garlic in a heatproof bowl. Heat vegetable oil until smoking hot; pour over onion mixture. Stir then add soy, wine and sesame oil. 7.	Arrange chicken on plate, spoon over the sauce. Garnish with chunks of honeydew melon or cucumber. *****I have made this again since posting and I simmered the stock for 40 minutes before poaching the chicken. I added a bunch of spring onions, a handful more of ginger and about 6 cloves of garlic to the stock.
Peel the potatoes and place them in a large pot with cold water to cover. Boil them for 40 minutes or until they are very soft. They are ready if they fall apart when poked with a fork. Drain in a colander. Off the heat, put 12 tablespoons of the butter into the pot in which the potatoes were boiled. When it begins to melt from the heat of the pot, fit a food mill with a fine blade over the pot and put the potatoes through it. They really have to be milled; if they are actually mashed, they will be lumpy. Put the pot of potatoes back on the stove over VERY LOW heat. Stir with a whisk to incorporate the butter. Little by litle, begin pouring in the hot milk. Stir a LOT as you pour so the potatoes get really fluffy. You may not need all of the milk; add enough so the potatoes get to the consistency of thick whipped cream. Keep the potatoes over low heat and keep stirring. The potatoes have to be really stretched. If they get too thick, add more milk. Just before serving, beat in the remaining 4 tablespoons of butter. Salt and pepper to taste.
Place eggs in a pot covered with water. Bring to a boil cover and remove from heat. When cool remove shells and dice eggs. Place in a bowl with peas, scallions, red bell pepper, stir to combine. Mix chipotle, garlic, mayonnaise, and yogurt. Toss into salad to coat all. Place the 2 tortilla on a flat surface, top at end of tortilla with greens, tomatoes, pepperoni topping with egg salad. Roll up and slice on a angle. Serve immediately or wrap in plastic for a summer lunch on the beach or in the park.
Mix the mayonnaise and chipotle; spread on top halves of rolls. Spread mustard on bottom halves and add chicken, ham, pickles & cheese. Grill sandwiches on panini press or in a skillet.
Cook pasta according to package instructions and drain well. Drain juice from oranges and pineapple into a bowl. Add sugar, eggs, flour and salt to the juice. Cook over medium heat in a saucepan until thickened. pour over pasta and let stand overnight. The next day, fold in the fruit, nuts, and whipped topping. You can mix the cherries into the salad or use on top as a garnish.
Preheat oven to 400 degrees, and spray a 9" x 13" baking dish with non-fat cooking spray. Season chicken generously with salt and pepper, and lay in baking dish. In a small bowl, combine the beer, and remaining ingredients. Mix well and pour over chicken. Cover with foil and roast in oven for about 20-30 minutes, or until chicken is just cooked through. Remove foil, and roast for another 10 minutes.