HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook sausage in large saucepan, covered, over medium to medium high heat for 5 minutes or until browned; pour off drippings. Add frozen vegetables, zucchini, tomatoes, mushrooms and garlic; bring to a boil. Reduce heat to low, simmer, covered for 10 minutes. Cook, uncovered, 5 to 10 minutes or until juices have thickened slightly.
Combine vinaigrette ingredients (fish sauce - lime juice) in a jar, shake to combine. Set aside in refrigerator. In a large salad bowl combine salad ingredients (payaya - peanuts). Toss. Add vinaigrette and toss. Garnish with mint.
Preheat oven to 300F. Arrange graham crackers to fill cookie sheet. Melt butter then add brown sugar. Pour mixture over graham crackers. Bake for 12-15 minutes. Remove from oven and sprinkle the chocolate chips over the hot pan. Spread the chips to even them out. Cool, cut and enjoy!
Combine all ingredients in a medium bowl and stir well to incorporate all ingredients. Cover with plastic wrap or place in a plastic container with lid and chill well. Stir again before serving.
Combine all ingredients in resealable food storage plastic bag. Marinate for 3 1/2 hours or overnight. Remove chicken from marinade and discard marinade. Grill chicken over medium-hot coals OR broil for 3-5 minutes per side or until chicken in no longer pink in center. Serve at once.
In a large bowl combine the chicken, cheese, egg, chives and herbs; season to taste; and gently stir through the Mixed Vegetables. Lay the pastry sheets with one sheet slightly overlapping the other, to form an oblong; brush the edges with milk. Spoon the chicken mixture along the length of the pastry edge closest to you; fold the pastry ends in and roll it up over the chicken mixture; continue rolling to form a log. Place the pastie log onto a greased baking tray, with the seal side down. Brush the pastry with milk and bake in a preheated oven at 190C for 25-30 minutes or until the pastry is golden brown. Serve hot or cold. Making Individual Pasties: This filling is also suitable for making smaller individual pasties. Use 4 sheets of pastry cut each into 4. Place the chicken mixture onto one corner of the pastry square and fold it over to form a triangle. Seal the edges with milk and press with a fork. Repeat with the remaining ingredients and bake as per chicken roll.
Over medium heat in a medium sized non stick skillet heat oil until hot but not smoking. Add onion and cook until softened. Add potatoes and chicken and mix with onions, sprinkle with seasoning salt and pepper. Cover with lid, stirring occasionally,cook until potatoes are slightly browned. Remove cover add peas and corn,cover with lid and cook until veggies are heated through. Remove cover, and cook until potatoes are a light to golden brown.
Boil breasts for 20 minutes or until thoroughly cooked. chop chicken into chunks and set aside. Saute onions, garlic, peppers, salt& black pepper over medium heat until tender. Mix soup, tomatoes-chile& chicken in large bowl. Tear tortillas into fourths. Layer tortillas on bottom of baking dish, top with soup-chicken-tomatoes-chiles mixture, then top with layer of sauted veggies, then top with layer of cheese. Repeat as needed until dish is full to top. Bake at 350 for 35 minutes.
Preheat oven to 375°. Place banana in a food processor; process until smooth. Add butter, rum, vanilla, and egg white and eggs; process until blended. Combine 3/4 cup plus 2 tablespoons powdered sugar, flour, baking powder, and salt in a bowl, and add to food processor. Pulse 2 to 3 times or until combined. Add nuts; pulse 2 times or until well-blended. Spoon 1 tablespoon batter into each of 12 madeleine molds coated with baking spray. Bake at 375° for 15 minutes or until puffy. Remove from pan immediately; let cool on a wire rack. Repeat procedure with remaining batter. Sift 2 tablespoons powdered sugar over madeleines.
Heat oven to 350°F; spray 15x10-inch pan with sides with cooking spray. In 4-quart bowl, beat eggs. Add contents of seasoning and stuffing packets, meatloaf mixture, apple, celery, milk and Worcestershire sauce to eggs; stir until thoroughly combined. Shape mixture in to 6 (4x3 inch) loaves; place in sprayed pan. Bake at 350°F for 30-40 minutes or until thoroughly cooked in center. Let meat loaves stand while making gravy. Remove meat loaves from pan; place on large serving platter. Garnish with parsley sprigs. Best served over rice.
Stir together first 5 ingredients. Pat or roll dough out onto a lightly floured surface to 1/2" thickness. Cut dough with a 2" round cutter and place rounds on a lightly greased baking sheet. Bake at 400 degrees for 10-12 minutes or until golden. Serve immediately.
Peel the oranges with a swivel head potato or vegetable peeler, or use a special zester. Try to peel into long strips, and do not peel the bitter white pith, under the skin. Lay the peel out onto a tray lined with greaseproof paper. Cover with an umbrella fly cover and place outside in direct sunshine. Leave for about 6 hours; the peel will curl up and shrivel when it is totally dried - it should feel hard and crisp. Store in an airtight container in a dark place for up to one year. Use in cakes, scones, muffins, cookies, daubes, stews, curries, casseroles, marinades, sauces, sugars and all manner of things!
In a large bowl, stir together dry ingredients, set aside. In a medium bowl, beat egg, stir in sourdough starter, oil and milk. Stir into flour mixture until dry ingredients are just moistened. Preheat waffle iron. Pour 1/4 to 1/2 cup batter onto preheated iron. Bake 1 to 2 minutes or until golden brown. Makes about 4 servings.
Beet Juice: Scrub fresh beets and cover with boiling water. Boil the beets until tender; remove the beats and use the water they have been boiled. Mix beet juice, lemon juice, and Sure-Jell in medium saucepan; bring to a full boil. Add the sugar and Jell-O and boil hard for 10 minutes. Ladle into prepared jelly jars. Wipe the rims and seal.
Prepare the coffee mix. Put all the ingredients into a blender or food processor and blend until powder consistency. To make swiss mocha coffee: In a mug, combine 2 tablespoons of coffee mix with 6-ounces of water.
Put raisins, poppy seeds, sugar, and rolls into a large bowl and stir to combine; transfer to a 10" x 13" casserole dish and spread out evenly; set aside. 2. Put milk into a medium pot, bring just to a boil over medium-high heat, then pour over bread mixture. Toss gently to mix without breaking up the rolls. Let cool slightly, then cover with plastic wrap, and refrigerate overnight. 3. When ready to serve, remove dish from refrigerator and scoop pudding into small bowls. Drizzle with rum and serve immediately.
Rinse the chicken pieces and pat them dry. Mix the flour, salt and pepper together in a large bowl. Toss the chicken pieces in the seasoned flour, shaking off any excess, and set aside. Heat the olive oil in a large saute pan over medium-high flame. Add a few chicken pieces at a time and brown them on both sides. Remove the chicken to a plate. Add the onions and saute for 2-3 minutes. Add the garlic and mushrooms and saute for another 3-4 minutes, or until the mushrooms are wilted and cooked through. Stir in the wine and tomatoes and simmer for a few minutes until cooked down somewhat. Then stir in the water or stock, herbs and salt and pepper to taste. Reduce heat to medium-low and simmer for 20-30 minutes, or until the chicken is cooked through and tender. Adjust seasoning to taste and serve with polenta or roasted potatoes. *Variations. Coniglio alla Cacciatora: use rabbit instead of chicken. Other possible additions: chopped bell peppers, chopped carrots, chopped celery, chopped oregano, bay leaves, juniper berries, dried porcini mushrooms, black olives, capers, 3 or 4 chopped anchovies. Use boneless, skinless chicken breast for a lower fat version.
Chop garlic in the food processor add salt lemon juice and cayenne and mix. Then emulsify the oil into garlic to desired consistency.
Drain the tofu packages and remove the tofu. Slice the blocks horizontally so they are half their original height. Cut the rectangles diagonally into 2 triangles each. Set them on paper towels to drain while you prepare the marinade. Halve one grapefruit and one orange and squeeze 1/2 cup of juice from each. Stir in 1 Tbs of olive oil. Dob the tops of the tofu with more paper towels. Arrange the tofu in a single layer in a large dish. Season with the cayenne pepper and 1/8 tsp salt. Mix the marinade well and pour it over the tofu. Cover with plastic wrap and allow to marinate over night or for at least several hours, turning once. Make the salsa now if you have time. Peel the remaining grapefruit and oranges. Use a paring knife to remove the outer membrane. Work over a bowl to catch the juices, and cut between the membranes to release the segments. Repeat with the oranges. Halve each fruit segment. Add the diced bell pepper, red onion, and cilantro. Season with remaining 1/8 tsp of salt. Cover and refrigerate. When you're ready to cook the tofu, heat a grill pan over high heat and add 1 tsp olive oil (or use a non-stick frying pan). Add the tofu and marinade and cook about 3 minutes on each side, turning gently with tongs or a spatula. Remove the tofu and add the spinach to the pan. Stir it around briefly so it just wilts, about 1-2 minutes. Arrange spinach in the center of 4 plates. Lay 2 triangles of tofu on top. Spoon grapefruit salsa around the tofu and garnish with fresh avocado chunks.
Combine all ingredients for the sauce in the slow cooker. Add the chicken, try to coat it well with the sauce. Cook on high 3-4 hours, or until chicken is fully cooked all the way through. Then shred or cut up the chicken, and replace it in the Barbecue sauce in the pot; mix it all up so all the pieces are coated. You can keep the slow cooker on low to keep the chicken warm for serving on hard rolls.
Preheat oven to 350 degrees. Melt butter in an 8 x 8 pan. Layer in order: graham cracker crumbs, coconut, chocolate chips, and nuts. Top with sweetened condensed milk. Back for 30 minutes. Let cool completely before cutting into small squares.
Heat skillet over medium heat. Meanwhile, spread cheese wedge onto tortilla. Next layer turkey, roma tomato slices, fresh basil and fresh ground pepper. Spray skillet with cooking spray and place tortilla on skillet. Heat until turkey feels warm to the touch - careful not to let the tortilla get too dark. Roll up and serve!
Slice onion so that pieces are about 2 inch crescents. Chop chicken into small roughly 1 inch pieces. Quarter the tomatoes. Combine preserves, garlic, mustard & oil. Add Chicken and tomatoes to marinade and marinade overnight. Drain marinade, skewer chicken, onion and tomatoes and cook over a grill until chicken is no longer pink in the middle. Serve.
Mix all ingredients together until yo've made a soft smooth dough. Turn onto floured work surface and knead for 3-4 minutes. Let rest for 5-10 minutes, then kead for 3-4 minutes. Plae in oiled bowl, cover and let rise until doubled in bulk 1 1/2 to 2 hours. Punch down, turn onto floure surface and knead riefly. Shape into round or oval loaf and place on greased baking sheet. over and let rise for 1 hour, or until slightly less than douled in bulk. (Dough will spring back when gently pressed). Slash top and ake in preheated 350 F oven for 40-45 minutes, or until interior temperature is 190°F. Remove fro pan and cool on rack.
Put flour on a board; make a well in the center and add the water; mix into a soft, smooth dough and divide into 2 portions. Roll each portion very thin. Brush each with 1 tablespoon of oil; sprinkle with 1 teaspoon salt. Spread half the scallions evenly on each sheet. Roll each portion up like a jelly roll; coil it up so it's lying flat on the board in a spiral. Flatten with a rolling pin until it is 7-inches in diameter. Heat 1 tablespoon of oil in a small saute pan; add the cakes, one at a time, and fry 2 minutes on each side. Cut each cake into 8 wedges (I use a pizza cutter) and serve.
Preheat Instant Pot to saute setting. Generously season lamb cubes with salt. Add grapeseed oil to pot and swirl to coat. Add lamb, in batches so as not to overcrowd pot, and sear until golden, turning once, about 5 minutes per side. Remove lamb to a large plate as they finish. Drain all but 1 tablespoon oil (or add an additional tablespoon if pan is dry). Add onion, ginger, garlic cloves, and chile de arbol, season with salt, and saute until golden in spots, about 5 minutes. Add lamb back to pan. Create a well in the center, add one additional tablespoon grapeseed oil, and add spices. Stir to coat with oil and toast until fragrant, 30 seconds. Gently fold to incorporate lamb and onions. Sprinkle with cornstarch and sugar, stir to combine, and add water, scraping bottom of pan to deglaze. (You can also do this in a skillet on the stovetop over high heat; cooking time will be reduced. Transfer mixture to Instant Pot and proceed as per recipe.). Cover and cook on high pressure for 25 minutes. Release the pressure naturally. With a slotted spoon, remove lamb and aromatics to a bowl. Cover to keep warm. Skim fat from cooking liquid, using a fat separator, if desired. Season cooking liquid and lamb with salt. Return lamb and aromatics to cooking liquid, stir to combine, and serve over rice, garnished with cilantro.
Preheat oven to 350. Grease a 9x5x3" loaf pan. In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, baking soda and salt, and stir into the creamed mixture alternately with the buttermilk. Fold in apple and nuts. Pour into prepared pan and sprinkle topping evenly over the bread. Bake for 55 to 60 minutes, or until knife inserted into bread comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely. TOPPING: Combine the flour, sugar, brown sugar and cinnamon well. Cut in butter until the mixture is crumbly.
Put water, oats, salt and cherries into a medium sized saucepan. Bring to a boil, reduce the heat and simmer for about 5 minutes for old fashioned oats, or 1 minute for quick cooking oats. Remove from heat. Stir in the vanilla extract and cherry jam. Put into serving bowls and pour 2 tablespoons of milk over each bowl.
1. The warm muesli was prepared by the outdoor chef Barbecue-Wok on the side cooking area of ??the outdoor chef Lugano 570 G. First of all, the sugar in the wok is caramelized on a low level. It is important not to overdo the temperature, otherwise the sugar will burn. Once the sugar is completely liquid, the apple and pear cubes are added. Important: Do not stir immediately, otherwise you will have the whole caramel on the spoon! The apples and pears lose liquid, which combines with the caramel. Only after 2-3 minutes should you stir the pieces of fruit. Now add the apricots and sultanas and stir well. 2. When the fruits are caramelized, add the cereal, milk and cream. The temperature can now be increased and the milk-cream mixture is boiled briefly. The oatmeal now gradually absorbs the liquid. On low heat, the muesli is occasionally stirred until the milk-cream mixture is almost completely reduced, or is absorbed by the cereal. 3. The cereal is then garnished with an apple and pear slices, drizzled with a little honey and served warm. Of course you do not have to cook hot cereals on the grill. This also works in a pan on the stove.
Cut steaks into 1/2 inch cubes. Mix flour, salt, pepper, & garlic salt into bowl. Roll cubes in mixture and fry just enough to sear on all sides and place in large roaster. Mix the Au Jus and Brown gravy with water and pour over steak. Add onion and celery. Cover. Bake @ 350 degrees for 1 hour. Mix Country Style Gravy with 1 cup water and add to roaster. Stir slightly. Continue cooking for additional hour. Prepare noodles as directed. Serve the beef tips over the noodles. I also sautee mushrooms to serve on top.
For the Bread: Pour warm water into a 1 quart bowl and sprinkle yeast over water. Set aside in a warm place that is free of draft until bubbly, about 5 minutes. Stir 1 cup of flour to make a sponge. Cover the bowl with plastic wrap and set aside until the sponge doubles in volume, about 1 hour. Scrape the sponge into the bowl of an electric mixer. Beat in anise seeds, orange zest, butter, orange liqueur, sugar, salt, eggs and 2 cups of flour. Beat the batter on medium speed for about 5 minutes. Reduce the speed to low and add, one 1/4 cup at a time, the remaining 1 1/2 cups of flour until it forms a very soft dough that cleans the side of the bowl. Knead with hook for 4 minutes (dough will be smooth and very soft, but it should not be sticky, if needed add more flour by the tablespoon to preventing sticking). Place the dough in a greased bowl, cover it with a cloth and set aside to rise in a warm place free of draft until doubled in volume, about 1 1/2 hour. Grease 2 8-inches round cake pans. Gently deflate dough and divide in half, (dough will be very soft). Carefully transfer each half to a greased cake pan, turning the edges under to smooth the top as best you can. Cover the pans loosely with plastic wrap, then with damp cloths and let stand in a warm place until dough rises to the top of pan, about 1 1/2 to 2 hours. Preheat oven to 350°F. Bake bread until hollow when thumped, about 35 to 40 minutes. Immediately remove the loaves from pans and place them on a wire rack to cool completely. For Glaze: Stir everything together until smooth, add more orange juice if necessary to reach spread consistency. Spread glaze over cooled loaves and sprinkle with toppings.
Preheat the oven to 400 degrees Fahrenheit. Lightly grease a large baking sheet. In a large mixing bowl, combine flour, baking powder, sugar, salt, and pepper. In another bowl, combine wet ingredients and rosemary. Make a well in the center of the dry ingredients and pour in the liquid. Gently mix with a wooden spoon. When the batter is loosely holding together, turn it onto a lightly floured work surface and gently knead until a soft dough forms. DO NOT overmix. Some patches of flour are good. Add a little extra flour if the dough seems sticky. Divide dough in two and form each section into a 6-inch disk. Slice each disk into six pieces (cut in half and then cut each half into thirds). OR if you are lazy like me and don't need your scones to be pretty, you can just scoop the dough into 8-12 mounds on the cookie sheet (like drop biscuits). Place scones on the baking sheet and bake 14-16 minutes or until the tops are firm. Remove and let cool a bit on plate or cooling rack. Serve either warm or at room temperature.
Preheat oven to 325°F In a large mixing bowl, mix flour, sugar, baking powder, cinnamon, salt, nutmeg, allspice, and cloves. Make a well in the center of the mixture Add oil, yolks, and water. Beat with electric mixer on low to medium speed until combined. Beat on high speed for about 5 minutes or until satin smooth. Set aside. Thoroughly wash beaters. In a very large mixing bowl, beat egg whites and cream of tartar until stiff peaks form (tips stand straight). Pour batter in thin stream over egg whites; gently fold together. Pour batter into an ungreased 10-inch tube pan. Place pan on a baking sheet or pizza pan. Bake for 60 to 65 minutes or until top springs back when lightly touched. Meanwhile, make icing: In a small saucepan, heat butter over medium-low heat for about 15 minutes or until browned. Remove browned butter from heat. After baking, immediately loosen sides of cake from pan with a spatula or knife and invert cake over a serving plate and remove pan. Cool completely. Place 2 cups sifted powdered sugar in a medium bowl. Stir in browned butter, vanilla, and 3 to 4 tablespoons milk until icing consistency. Drizzle with icing and sprinkle with nuts.
Cook the pasta in the water. Drain. Melt 2 T butter in a saucepan. Add garlic and cook for a minute, then add mushrooms, basil and salt and cook until just tender. Add remaining 4 T butter, pepper and oil. Stir and remove from the heat. Add the parsley to the sauce. Toss with the pasta and serve topped with Parmesan cheese.
TO MAKE THE CAKE: Preheat the oven to 350^F. Lightly coat a 13"x9" baking dish with nonstick spray. In a large bowl, using an electric mixer set on high speed, beat the egg whites for 1 minute, or until foamy. Beat in the buttermilk and applesauce. Add the cake mix and beat for 2 minutes, or until smooth. Scrape into the prepared pan. Bake for 30 to 35 minutes, or until a wooden pick inserted in the center comes out clean and the cake is pulling away from the sides of the pan. Cool completely in the pan on a rack. TO MAKE THE FROSTING: In a small bowl, combine the confectioners' sugar and cocoa, stirring to remove lumps. In a medium bowl, using an electric mixer set on medium speed, beat the butter until fluffy. Gradually beat in the cocoa mixture, milk, and vanilla extract. Beat until very smooth. Spread over the cooled cake, swirling it for a decorative appearance.
In a medium bowl, using an electric mixer, beat cream cheese until fluffy. Beat in the marmalade, lemon peel, and ginger. Stir in the yogurt and mix well. Place dip in a serving bowl, cover and chill 1 hour. Serve with a platter of fresh fruit. Another great way to serve this is to take some pears, slice them in half, hollow out the core, and fill with this dip (like deviled eggs) for a company worthy, elegant looking dessert.
Peel and dice the butternut squash. Toss with salt, pepper, and olive oil. Place pieces on a cookie sheet covered in tinfoil with non-stick spray and roast at 400F for 40 minutes, or until squash is tender. About 10 minutes before the squash is done, melt the butter in a Dutch oven over medium heat. Add the onions, celery, carrots, and stir for 2 to 3 minutes. Stir in the thyme and oregano. Add the garlic and cook for an additional 5 minutes. Add the chopped roasted butternut squash and about 1/4 of the beans with their liquid. Mash this mixture together and then add the rest of the beans to the Dutch oven. Pour in the white wine, and add a bit of water if you think it needs to be thinner. Reduce heat to low, and simmer while you make the bechamel. In another pot, melt the butter for the bechamel. Over medium heat, add the flour and whisk until smooth. Stir regularly until the mixture turns golden brown, about 6 to 7 minutes. Heat the milk in a separate pan until it is just about to boil. Whisk the milk into the butter mixture until the sauce is smooth. Bring to a boil and cook for 30 seconds longer. Remove from the heat and season with salt and nutmeg. To assemble: Preheat the oven to 375°F. Brush a 9-by-13-inch glass baking dish with melted butter. Layer the ingredients in this order: bechamel, pasta, butternut squash filling, and cheese. You should make 3 to 4 layers of pasta, finishing with bechamel and 1/4 cup of the mozzarella and ricotta sprinkled over the top. Bake in the oven for 45 minutes, until the top is golden brown and bubbling. Remove from the oven, allow to cool for 20 minutes, slice, and serve.
Arrange zucchini on piece of wax paper; salt and pepper , using 1 teaspoon of salt and pepper. Combine flour, baking powder, baking soda and remaining teaspoon salt in medium-size bowl. Remove 1/2 cup of the mixture to a piece of wax paper. Dip both sides of zucchini in the 1/2 cup of flour mixture. Stir beer and lemon juice into remaining flour mixture. (Mixture will foam.) Stir until consistency of pancake batter. Heat oil in large skillet. Dip zucchini into batter and saute half at a time in hot oil tender and golden brown . Keep warm in oven while sauteing remaining zucchini.
Mix first four ingredients in mixer or food processor at higher speed until creamy smooth. Brew coffee and mix with alcohol. Lay half of ladyfingers in a 7 x 11 inch pan that's at least 2 inches deep. Drizzle half of coffee mixture evenly over the lady fingers. Put half of cheese mixture evenly over the lady fingers. Lay the remaining ladyfingers over the first layer. Drizzle the remaining coffee over the ladyfingers and spread the rest of the cheese mixture over top. Lightly sprinkle top with cocoa powder through a strainer or sifter. Cover with saran wrap and refrigerate for at least 6 - 8 hours. If preparing the day before, decrease the coffee amount by 1/4 to 1/8 cup.