HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cover your dried beans in cold water in a pan and soak for 24 hours. Next day, place some of the soaked beans into the bottom of your casserole dish. Dice up your carrots and onions into relatively small pieces. Add some of the diced vegetables to the beans already in your dish. Place both the pork hock and the beef shin on top of the bean and veg mixture. Add the rest of your vegetables and beans on and around the meat in the dish. Tie the herbs together and add to the dish along with salt and pepper (or more according to taste). Add approx a teaspoon of pepper. Cover the contents of your casserole with water. Do not add the salt until the last hour or so of cooking time or your beans may stay too firm. The dish can be cooked on the stove top or in a slow cooker. Depending on which method of cooking you have chosen either bring to the boil on a high heat either in the slow cooker or in your oven, before turning the heat right down to very low. Allow to cook for an absolute minimum of 10 hours, although it can be cooked for up to 24 hours. Every now and again check the dish to make sure the contents are still covered with liquid and top up if necessary. Remove the meat carefully from the dish and then remove the fat and the bones and discard before returning the meat in small shreds or pieces to your casserole dish. Now is the time to add your salt (according to taste), and top up the water for the last time if necessary. Return your casserole to the oven or the slow cooker and leave on for a further hour. Butter slices of your french bread stick and serve the Guernsey Bean Jar in soup bowls or deep dishes along with a spoon and several slices of the bread.
Cut chicken into large chunks and roll in cornflour (I do this is a large plastic bag to cut down on the mess). Heat oil in a large frypan and lightly brown the chicken pieces. Add the soup mix,the apricot nectar and stock and stir well. Cover and simmer gently for about 10 minutes, or until the chicken has cooked through. The smaller the chicken pieces, the quicker they cook. Stir in the apricot halves and carrots. Reheat. ALTERNATE COOKING METHOD. Combine all of the ingredients (except the apricot halves) in a casserole dish and bake at 180°C for approx 75 minutes. Add the apricot halves and the carrots during the last 1/2 hour of cooking time. Add a little extra stock if the dish thickens too much.
combine shrimp, 2tbsp of the soy sauce and the garlic - stir with a wooden spoon until evenly coated and set aside for ten minutes. add vegetable oil to wok / large frypan and set over a medium-high heat. when oil is hot add red pepper and onion. cook stirring constantly until the pepper is slightly softened , about 3 minutes. at this point i added my straight to wok rice an heated through, if you are not doing this skip to the next step. add the snow peas and shrimp mixture. continue stirring and turning until shrimp turn pink and are cooked through ( i used allreay cooked shrimp) and the snow peas are tender but still crisp about 3 minutes more. remove from heat and add remaining tbsp of soy sauce, water and the pepper. serve imediately (on a bed of rice if you have not used straight to wok rice).
FOR THE SEAFOOD: Melt the butter in a large saute pan over medium heat. Add the chopped onion and fennel and cook for 10 to 15 minutes, until the onions are translucent. Add the flour and cook over low heat for 3 more minutes, stirring occasionally. Meanwhile, bring the stock to a simmer in a large saucepan. Add the shrimp and scallops and cook for 2 minutes, just until firm. Remove the seafood to a large bowl with a slotted spoon. Pour 3 cups of stock into a measuring cup and discard the rest. When the flour is cooked in the onion and fennel mixture, slowly add the 3 cups of stock, the Pernod, salt and pepper and simmer for 3 minutes. Stir in the heavy cream. Cut the lobster meat into medium-sized cubes. Add the lobster to the bowl with the seafood, then add the frozen peas, frozen onions, and parsley. Pour the sauce over the mixture and taste for seasoning. Pour into a 9 x 13 x 2 baking dish and refrigerate. FOR THE PASTRY: Mix the flour, salt, and baking powder in a food processor fitted with a steel blade. Add the butter and pulse 10 times, until the butter is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator. Meanwhile, preheat the oven to 375° F. Roll the dough out to fit the baking dish with about a 3/4 inch overlap. Use the egg wash to paint the oitside rim of the dish. Place the dough on the filled baking dish and press it lightly to adhere to the egg wash. Make 4 or 5 slashes in it to allow the steam to escape. Place the dish on a sheet pan lined with parchmen paper and and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.
Cut pork in 1 inch squares; discard bones. Brown pork in oil in large skillet. Fry for 15-20 minutes. Combine gravy mix, water, honey, soy sauce, vinegar, ginger, and garlic salt. Add to skillet, cover, and cook 20 minutes. Add carrots, cook 15 minutes. Add onion and green pepper, cook 5-10 minutes. Serve over hot rice or egg noodles.
Slice onions very thin and boil in water until tender, about 15 minutes; drain water and put onions in a blender. Add oil, tomato sauce, salt, pepper, coriander and process until smooth; place sauce into a saucepan and bring to a boil. Turn heat down to low and simmer until thickened.
In a 2-quart saucepan, bring water to a boil. Add rice and raisins to pan, cover, and simmer over medium-low heat for 20 minutes. Add 1 1/2 cups milk, sugar, salt, cinnamon and nutmeg to pan; increase heat to medium; simmer, stirring occasionally, until thick and creamy, 15-20 minutes. Stir in remaining milk and egg; cook an additional 2 minutes, stirring constantly. Remove from heat and stir in butter and extract.
After opening the can of crescent rolls, unroll in one piece. With your fingers, press seams together to form one piece of dough. Mix together butter and cinnamon, gently spread over the dough. Mix together cream cheese and powdered sugar. Drop teaspoons over the top of the dough. Drop teaspoonfuls of pie filling (cherry, blueberry or peach) over the dough as you did the cream cheese. Starting on the long end, carefully roll the dough, horizontally, with the filling and cream cheese inside. Insert plastic baby at any place within the dough. Place on baking pan with the seam side down in a circle, pinching the ends together. Bake at 350 for 15-20 minutes or until golden brown. While the cake is baking, use the food coloring to dye the sugar. When cake is cool, pour icing over the top of the cake. Sprinkle with the colored sugar, alternating the three colors as you go around the circle. For icing: Combine 1 cup of powdered sugar, 1 tbsp lemon juice and 1 tbsp water until smooth.
Preheat oven to 350 degrees. Grease and lightly dust an 8-inch round cake pan and set aside. In a medium bowl mix flour, pudding mix, baking powder, and salt. In another medium bowl mix sugar, milk, butter, egg, sour cream and vanilla until blended. Gradually stir flour mixture into wet ingredients until combined. Pour batter into prepared cake pan and bake for about 40 minutes, until cake tester comes out clean. Cool completely on a wire rack before removing from pan. Coconut Cream Frosting: Using an electric mixer with whisk attachment, beat heavy cream on high speed for 3-4 minutes until it becomes thick and creamy. Reduce speed to medium, and stir in sugar and pudding mix until combined. Pour all the frosting on top of cooled cake and using a spatula, frost cake. Sprinkle with shredded coconut flakes if desired. Cover in cake carrier and store in the refrigerator until ready to serve.
Melt shortening in small saucepan over low heat. Remove from heat; stir in brown sugar, molasses and corn syrup. Set aside; cool. Place 1 1/2 cups flour, ginger, baking soda, cinnamon and cloves in large bowl; stir to combine. Beat in shortening mixture. Gradually beat in remaining 1/4 cup flour to form stiff dough. Knead dough on lightly floured surface, adding more flour if too sticky. Form dough into 2 discs; wrap in plastic wrap and refrigerate 30 minutes or until firm. Preheat oven to 350 degrees. Grease cookie sheets; set aside. Working with 1 disc at a time, roll out dough on lightly floured surface to 1/16-inch thickness. Cut dough with floured 2 3/8-inch cookie cutter. (If dough becomes too soft, refrigerate several minutes before continuing.) Gently press dough trimmings together; reroll and cut out more cookies. Place cutouts 1/2-inch apart on prepared cookie sheets. Bake 8 minutes or until firm and lightly browned. Remove cookies to wire racks; cool completely. Place small strips of cardboard or parchment paper over cookies; dust with sifted powdered sugar. Carefully remove cardboard.
These are prepared using a kettle bbq, with a direct fire, the lid off, and using the wok. Heat the wok and add the oil. Fry the prawns with the garlic, ginger and chilli, tossing them well until the prawns turn pink and are cooked through. Add the coriander and serve the prawns as an entree.
Mix ingredients in a cocktail shaker with ice. Serve on the rocks in a Collins glass.
Cut out the stem ends of the peppers and reserve. Discard the seeds and fibers inside. Set the peppers aside. Heat 1 tablespoon of the oil in a skillet and stir fry the onion and lamb over moderate heat for 5 minutes. Remove the skillet from the heat and cool for 2 minutes. Stir in the parsley, hard cooked egg, cheese, bread, salt and pepper. Stuff the peppers and replace the stem ends to fit. Dip the stuffed peppers, stem end first, into the flour and coat all over. Then dip the peppers in the beaten eggs to seal the stem ends closed. Heat the remaining 3 tablespoons oil in a skillet and fry the peppers for 3 minutes on all sides. Place them in a pan. Mix together the water and tomato paste. Pour over the peppers, cover the pan and bring to a boil. Reduce the heat to low and cook slowly for 1/2 hour, basting now and then. Serve warm. Makes 6 peppers as a side dish with other foods. The Great Book Of Couscous.
Preheat oven at 400 degrees. Spray the bottom of a large glass baking dish with butter flavor cooking spray. Add some creole seasoning to bottom of dish. Arrange chicken pieces in dish, add freshly ground black pepper to taste and sprinkle on top with more creole seasoning . (careful not to over do it, it would be to salty). Bake at 400 degrees for 30 minutes. Lower oven to 350 degrees and keep baking chicken for 40 minutes longer. Remove from oven and let sit on wire rack for 10 minutes before serving.
Place ice cream in fridge to soften for 30 minutes. In a small bowl, mix cookies with chocolate topping. Invert a rimmed baking sheet (to act as a guide for cake layout) and lay 2 sheets of plastic wrap next to one another, overlapping slightly to create a base to wrap the cake. In the centre of the plastic, working quickly, lay 4 ice cream sandwiches side by side lengthwise to create a rectangle base. Spoon 2 cups (about 4, 1/2 cup scoops) of ice cream over top, lightly pressing to flatten evenly to edges of sandwiches with a spoon. Spoon chocolate mixture over top, spreading to within 1/2 inch of the edge. Repeat ice cream layer and top with remaining ice cream sandwiches. Fold plastic wrap over to completely seal the cake. Lightly press ice cream sandwiches down to flatten and adhere and press ice cream in to ensure cake maintains its rectangular shape. Freeze until firm, about 4 hours. Unwrap cake. Evenly spread thawed whipped topping and decorate with sprinkles. Place in freezer until whipped topping is firm, about 2 hours. Remove to a serving tray. Slice and serve immediately.
In a large bowl, combine the first six ingredients. Add ground meat and mix well. Shape into 2 loaves; place each loaf in a disposable 8x4 inch loaf pan. Cover loaf pans with foil. Grill, covered, over indirect medium heat for 30 minutes or until meat is no longer pink. Meanwhile, in a saucepan, combine sauce ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over meat loaves before serving.
Trim and discard rind from Brie. Cut Brie into 1/2-inch-thick slices. Layer four bread slices evenly with turkey, basil leaves, strawberries and Brie. Spread one tablespoon pepper jelly on one side of each of remaining four bread slices; place bread slices, jelly sides down, on top of brie. Brush sandwiches with melted butter. Cook sandwiches, in batches, in a pre-heated panini press two to three minutes or until golden brown.Garnish with strawberry halves, if desired.
Heat oil in 8 inch non-stick skillet; add onion and garlic; saute until softened, about 2 minutes. Add mushrooms and saute 2 more minutes. Add remaining ingredients (except chops) and stir to combine; bring mixture almost to a boil. Reduce heat to low and add chops, spooning sauce over the chops. Cover and let simmer 35 to 40 minutes, stirring occasionally, until chops are tender.
In a large Dutch oven heat oil over medium-high heat. Carefully add beef brisket and brown the meat on all sides. In a large bowl combine the soy sauce, coffee, ketchup, chili sauce, honey, beef broth and garlic. Mix the ingredients to combine and then carefully pour the mixture over the brisket in the Dutch oven. Bring the meat and liquid to a boil. Reduce heat to low and cover the Dutch oven. Simmer the beef brisket in the liquid over low heat on stove top or in the oven at 300*F for 3 to 4 hours, or until tender. When cooked, remove the beef brisket from the liquid to a cutting board or large platter. Allow the beef brisket to cool for approximately 5 to 10 minutes and then cut the beef brisket across the grain into medium-thin slices. Once you have removed the brisket from the liquid, if the remaining liquid is not quite thick, we recommend reducing it down and serving it as gravy on the side. If you don't have a Dutch oven, use the largest, heaviest bottomed pan that you have. If you have an electric roaster such as a Nesco Roaster, use that instead of Dutch oven. Set temperature at 350*F to brown the meat and add the liquid. Once the liquid has come to a boil, reduce heat to 275*F and cook 3 to 4 hours, or until beef brisket is tender. This savory Hanukkah or Sunday beef brisket recipe can be made ahead of time, sliced, refrigerated or frozen and then reheated just before serving.
Heat the oil in a heavy skillet or wok. Toss the beef with the cumin and chili powder. Cook the beef, peppers, and onions. Add the mixture to the tortillas. Top with salsa, sour cream, and cheese. Roll up the burrito and serve immediately.
Place fillets in a greased 13x9x2 pan. Mix remaining ingredients and pour over fish. Bake, uncovered, at 350 degrees for 20-25 minutes or until fish flakes easily with a fork. Remove to a serving plate with a slotted spatula and serve immediately.
Spread sauce over dough, leaving a 1/2 inch edge uncovered. Sprinkle cheese evenly on top and sprinkle with desired herbs.
Combine the butter and cream cheese. Cream until smoothy. Add in flour,mix well. Form the dough into 30 1 inch balls. Put the balls in lightly greased muffin tins. Press dough in cups,to form a shell. With a fork,pierce bottoms,sides of shells. Bake shells at 400 degrees for 5 minutes. Let cool. Combine the first 8 ingredients. Stir mixture well. Pour into the ready made shells. Bake at 350,for 20 minutes.
Combine all shake ingredients in a blender and blend on high speed until smooth. Stop blender and stir with a spoon to help blend everything. Pour into a 16-ounce glass. (Or for two servings, split evenly among two 8-ounce glasses.) Top with light whipped cream, if desired and enjoy immediately. It's great with or without the whipped cream.
In a small saucepan, bring water to a boil. Remove from heat, add the tea bags, and let steep for 10 minutes; discard tea bags and let cool. Serve over ice and top off each glass with 2 tablespoons condensed milk.
Top crackers with cheddar cheese, then place one to two oysters on top. Lightly sprinkle with lemon juice, optional.
boil pasta. on the fire, mix cream, egg and salt. add cloves and butter,. put on the pasta. cook in the oven for 20 mn.
set the cheese cloth on a flat surface, and place the handful of lavendar in the middle of the sqaure. bring the corners of the cheese cloth together, so that the result is the lavendar being surrounded by a bag of cheese cloth. tie the ribbon around the cheese cloth, so that the corners of the cheese cloth are above it, and the lavendar-sachet below it. turn on relaxing music, so that you will be able to hear it playing softly while you soak. test the water of the bath to make sure that it will be comfortable for you. set up candles around the sides of the tub, if there isn't enough room, or if it doesnt seem safe to you, feel free to place them somewhere else in the bathroom with you, where you will still be in the flickering light, without risk of burning down the house (i.e nowhere around curtains, toilet paper, towels, or other incredibly flamable objects). place the cheese cloth bag into the water, and let it float, or sink, which ever it chooses to do. drip a few drops of the rosemary oil into the tub water. light the candles, and turn off the lights. get into the tub and relax, (you can be joined by your significant other if you choose). relax, listen to your music, feel the warmth of the water on your skin, and forget your troubles.
In large mixing bowl combine and mix: ground meat, sugar, black pepper, dry ginger, soy sauce, the tapioca or cornstarch, minced onion and(the water chestnuts if using). Knead above for at least two minutes to insure proper marination, form into even sized balls. Fry in oil and drain (I never fry my meatballs, I put them on a cookie sheet and bake at 350 for about twenty minutes or until done.). Meanwhile make the Sweet and Sour Sauce: in sauce pot on medium heat whisk together vinegar, sugar, tomato paste, the tapioca starch or cornstarch, the cup of water (or water/pineapple juice mix) Bring to boil stirring while cooking. (I find using a whisk to stir works very well). When mixture reaches boiling point add the meatballs and heat through. Add the carrots, peppers and pineapple chunks and cook until vegetables are 'just done'. Do not overcook. NOTE: This can be made ahead and refrigerated. It can then be quickly reheated in the microwave and kept hot in a Crockpot. This freezes well. I also find cooking the carrots separately and then adding, assures they don't get overcooked.
Spray 13x9x2 glass baking dish with nonstick cooking spray. Pour cooked, drained pasta into dish. Mix in ham, tomatoes, cheeses and thyme. Pour half& half over. Sprinkle with salt and pepper and toss to blend. Make sure you mix the cheeses in well. Cover with foil. Bake pasta at 375° for 30 minutes. Uncover, sprinkle with Parmesan cheese and bake additional 10 minutes.
Wash, peel remove stem ends and cores, and quarter tomatoes. Use a small spoon to scrape out the excess seeds, if desired. In 4 to 6 quart kettle or dutch oven combine all ingredients. Bring to a boil, boil uncovered 5 minutes. Ladle hot soup into hot jars, leaving 1/2 head space. Adjust the lids. Process in canner at 10 pounds, 45 minutes for pints or 55 minutes for quarts. Makes 8 pints.
Warm Mexican chicken and rice mixture in microwave for 2 minutes. Then warm tortillas in microwave for 15 seconds or until soft enough to fold. Place half of chicken/rice mixture into center of each tortilla,top each with cheese. Fold bottom third over mixture,making sure filling is snug. Take the right side of tortilla and fold over. Then take the top third and fold over making sure everything is as snug as a bug in a rug. :). Return to microwave and heat for about 35 to 40 seconds,or until cheese is slightly melted.
Heat olive oil in a medium skillet; saute onion, garlic, and sweet pepper until hot through. Add crumbled sausage and continue cooking just until meat changes color. Stir in mushrooms and cook until hot through. Drain excess fat and set mixture aside. Place milk or other liquid in a large,. heavy saucepan over moderately high heat; slowly add cornmeal, stirring briskly with a wire whisk to prevent lumping. Bring to a boil and cook 10 minutes, or until mixture is very thick and smooth; stir constantly to prevent scorching. Remove pan from heat and stir in herbs, cayenne pepper,. and ricotta and gruyere cheeses. Add sausage and sweet pepper mixture, combine well, then season to taste with salt and pepper. Pour mixture into two 9-inch pie plates lined with plastic wrap. Cool on a wire rack, then cover and refrigerate at least an hour, or as long as three days. When ready to serve dish, preheat oven to 375 degrees F. Cut polenta in wedges. and place on an oiled shallow baking pan large enough to hold polenta in one layer without crowding. Drizzle with melted butter and sprinkle with parmesan cheese. Bake 15 to 20 minutes, or until polenta is lightly browned and very hot when tested with a small knife in center of wedge. Serve with Fresh Tomato Sauce, and garnish with chopped fresh parsley and. sprigs of herbs.
Toast walnuts in small skillet 4 to 5 minutes over medium heat, or until nuts are fragrant, shaking pan frequently. Cool. Puree walnuts, mint, parsley, oil, ginger, lemon juice, garlic, sugar and salt in food processor or blender until smooth, stopping to scrape down sides of bowl once or twice. Transfer to bowl. Press plastic wrap onto surface of pesto to keep from turning brown, and let stand at room temperature for 1/2 hour, or up to 3 hours. Bring large pot of salted water to a boil. Add potatoes and cook 8 minutes. Add beans, and simmer4 to 5 minutes more, or until vegetables are tender. Drain. Transfer vegetables to large bowl, and toss with pesto. Serve warm or at room temperature.
Melt margarine, combine with extract and sugar. Add oats and mix well. Press into 8-inch square baking pan. Bake at 350°F for 15 minutes or until bubbling and golden brown. Cool and cut into 25 squares.
Grate carrot, cucumber and daikon together into a medium bowl. Stir in horseradish and a pinch of salt. Add a spoonful of mayo and two heaping spoonfuls of sour cream. Mix well, adding additional mayo or sour cream as needed to pull the salad together. Taste, adjust horseradish and salt as needed.
Peel and boil parsnips in salted water until tender. Drain and cut each in half lengthwise, or slice in rounds if parsnips are large. Arrange half of the parsnips in the bottom of a greased 1 1/2 quart baking dish. Dot with half the amount of butter, sprinkle with half the amount of rosemary, flour and cheese. Drizzle with half the amount of "half and half.". Repeat layers. Mix cracker crumbs with melted butter and sprinkle over casserole. Bake, uncovered, in a 400 degree oven for 20 minutes.
Put shortening in skillet, fry green peppers, onion,and hamburger for 3 minutes. Salt and pepper. Remove from heat, stir in eggs and mix well. Put 1 cup corn in caserole. Top with layer of meat and layer of sliced tomatoes. Repeat layers til all used. Cover casserole with crumbs. Dot with butter. Bake at 375 for 1 hour Prep time is a guess.
Preheat oven to 350°F In a large mixing bowl, cream margarine and sugar. Beat in eggs, one at a time. Combine the banana and buttermilk in a small cup. In a separate small bowl, stir together the flour, soda, baking powder and salt. Add the flour mixture alternately with the banana and buttermilk mixture to the egg mixture. Fold in chopped cherries. Pour into an ungreased loaf pan. Bake for 50 to 55 minutes or until a toothpick inserted into the loaf returns clean. Makes 1 loaf or 18 slices. Calories per serving: 143 Fat: 3 gm. Cholesterol: 30 mg. with egg; 0 gm. with substitute Sodium: 142mg. For exchange diets, count: 1 bread/starch, 1/2 fruit and 1/2 fat.