HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add bulgur wheat to a pan with 1 1/2 C boiling water. Reboil, cover and take off the heat to absorb the liquid. In your favourite pan, saute onions and garlic in the oil until softened. Add capsicum and cook for a further 5 minutes, or until soft. Add zucchini, tomatoes, puree, herbs,salt,sugar and pepper. Cook over very low heat whilst you are boiling up pasta of your choice. Add bulgar, cook for 2-3 minutes and check seasoning. I serve this over spaghetti, with parmesan on the side for those who like it.
In a bowl, mix the aubergine and the mushrooms with 1/2 teaspoon of salt, 1/2 teaspoon curry spice and 1/2 teaspoon black pepper. Set them aside for 2-3 minutes to 'degorge' the aubergines; to rid them of bitterness. In the meantime, mix the couscous, raisins, 1/2 teaspoon salt, 1/2 teaspoon curry spice, 1/2 teaspoon black pepper and 1/2 teaspoon dried thyme in a bowl. In a frying pan, saute the aubergine and the mushrooms in the E.V olive oil until softened and browned, about 5 minutes. Pour boiling water over the spiced couscous so that the water comes about 1/4 inch. Cover with a lid and let stand for 2 minutes. NOTE: After the 2 minutes, fluff the couscous with a fork and test to see if it is cooked enough. If it still has a bite to it, add another tablespoon or so of water and recover to cook another 30 seconds or so. Take the lid off the couscous and add the teaspoon of butter and fluff with a fork. Add the sauteed mushrooms and aubergine.
Pour cream into a bowl and beat with a whisk or an egg beater, adding coffee, cocoa, and sugar while beating, until cream is softly peaked but not stiff. With a tablespoon stir in rum. Refrigerate or freeze until ready to serve. If frozen, let it soften a little before serving.
Melt 4 Tbs butter in a large stock-pot. Add the onions and cook for 10 minutes or until translucent. Add the celery, carrots, potatoes, thyme, salt and pepper and saute for 10 more minutes. Add the clam juice, bring to boil and simmer uncovered until the vegetables are tender, about 20 minutes. In a small pot melt remaining butter and whisk in flour. Cook over low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot clam juice and then pour the mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened. Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.
Heat oil in large pot over medium heat. Add onions and saute until soft and starting to brown, about 10 minutes. Meanwhile, peel squash, chop and scoop out seeds. (You can clean and roast the seeds as you would pumpkin seeds). Add squash pieces to the pot and stir with onion for a minute or two to heighten flavor. Pour in vegetable stock, bring mixture to a boil and then reduce heat to gentle simmer for about 20 minutes. Add parsnip, dried herbs and red lentils, stir to mix and continue simmering for 30 or more minutes. The longer it simmers, the softer the ingredients will become and the thicker the stew. Optional - Use a potato masher to break up any lumps and ensure a creamy consistency. Serve with a dollop of sour cream or a sprig of parsley.
Mix all ingredients until smooth. Refrigerate, allowing flavors to blend for at least 2 hours. Serve with onion rings, poppers, and other yummy fried things.
Using a fork, coarsely mash avocado with lemon juice and garlic. Stir in remaining ingredients to blend. Garnish as desired and serve with tortilla chips.
Fry bacon until crisp. Add onion and stir fry for 1 minute. Add egg and scramble until egg forms small flakes. Stir in rice and garlic, continue to stir fry until heated through. Gently separate grains of rice with fork so mixture is fluffy. Add soy sauce and stir until mixture is well blended.
Preheat oven to 350°F. Grease a baking pan holding 8 cups. Melt chocolate in double boiler, set aside. Sieve flour, baking soda, baking powder and cinnamon, set aside. In large bowl, beat eggs, apple sauce and honey. Add brown sugar and melted chocolate. Alternately mix in the dry ingredients and the orange juice. Stir in chocolate chips (optional). Pour the batter in the prepared pan. Bake (on lower rack) for 40 minutes. When done, an inserted skewer should come out clean. Let cool for 15 minutes. Remove from pan.
Heat the oil and brown the onions slightly. Pour in the broth, cook until the broth is reduced and the onions are still a bit crisp tender 4 minutes, remove and keep warm. Melt the butter in the pan, brown the mushrooms until they start exuding liquid. Return the onions to the pan. Meanwhile steam the peas. Add to the onions and mushrooms. Season with salt& pepper. For Vegetarian use the vegetable broth.
Bring a large pot of salted water to a boil. Add the pasta. Meanwhile, combine the garlic and red pepper flakes with the oil in a large bowl. When the pasta is nearly done, plunge the spinach into the water and cook until it wilts - less than a minutes. Drain pasta and spinach together quickly, then toss into the olive oil mixture. Add the tomatoes and pine nuts. Toss well, season with salt and pepper to taste, and serve with an ample topping of freshly grated Parmesan cheese. Makes 4 to 6 servings.
First you have to get the corn kernels off the cob. Place the corn over a bowl to cut your kernels off the cob. Carefully cut the kernels off so that half the kernel is left on the cob -- it sounds strange, but this is how you will get your milk for the recipe. Once you have the cobs with half a kernel on them, press or grate the remaining half kernels so that you get all the milk and remaining corn off the cob. I usually just use the flat side of my knife to scrape the milk out. Place the butter, the cut kernels, and the milk from the corn scraping into a heavy skillet and cook over medium heat. Salt and pepper to taste. Add water, and if needed, add the cream and cook until thickened, about 20 minutes.
Mix all ingredients, set aside 1/4 cup. Marinade chicken or steak at least 3 hours in remaining marinade (the longer you marinade, the better the flavor). Heat the barbecue grill! Grill your meat until tender (don't overcook, meat will be dry). When the meat is done, slice into desired sized pieces for your fajitas. Slice green peppers and onions into desired sized pieces and place in a sheet of alumumin foil that is large enough to wrap your veggies in, add remaining marinade. Wrap up tightly in foil and place on grill. Cook until tender (20-30 min.). Serve with warm flour tortillas, sour cream, salsa, cheese, anything your heart desires! I found that fresh pico de gallo works great. Pico De Gallo. 4 fresh tomatoes, diced. 2-3 jalpenos (to suite your taste), diced, remove seeds except for one. 1/2-1 onion, diced. 1-2 T garlic, diced (to suite your taste). 1 T cilantro (preferably fresh). Dash of lime juice.
Preheat oven to 300°F In a small bowl combine sugar and cinnamon for topping; set aside. In a medium bowl combine flour, soda and salt. Mix well with a wire whisk; set aside. In a large bowl blend sugars with an electric mixer set at medium speed. Add the butter and mix to form a grainy paste. Scrape sides of bowl, then add eggs and vanilla extract. Mix at medium speed until light and fluffy. Add the flour mixture and blend at low speed just until combined. DO NOT OVERMIX. Shape dough into 1-inch balls and roll each ball in cinnamon-sugar topping. Place on ungreased cookie sheets, 2-inches apart. Bake for 18-20 minutes or until done. Immediately transfer cookies with a spatula to a cool, flat surface. (I'm not sure of the yield, so I've just included an estimate).
Put everything into a pot, only draining the canned chicken. Bring to a boil, then turn down heat and simmer for 15 minutes, stirring often.
Heat the coffee and marshmallows in a small saucepan, stirring often until they are almost melted. Meanwhile, prepare an ice bath. Add the chocolate to the marshmallow mixture, remove from heat and keep stirring until it's smooth. Pour into a bowl and place on ice bath. Stir until cooled and beat with an electric mixer until frothy. In another bowl, (no need to wash beaters) beat evaporated milk until thickened and doubled in volume. Fold gently into marshmallow mixture. Divide into 6 custard or ice cream cups and refrigerate until set. Garnish with a dollop of whipped cream and more grated chocolate if desired.
Pre-heat your oven to 350°F. Melt the butter in a medium sauce pan on medium heat. Add the minced shallots and stir for 2 minutes. Sprinkle the flour evenly and stir until well blended. Add the milk gradually stirring until the sauce starts to thicken. Add Season All, salt and pepper, mix. Now add the spring onion, Italian parsley, the Gruyere and Parmesean cheeses, blend well. Add Cayenne and Tabasco followed by the dry white wine. Sauce should be fairly thick, not liquid otherwise add more cheese. Now carefully fold in the crab meat and sour cream until well blended. Taste and adjust seasoning to your liking. Remove from heat and start filling the crab shells or ramekin dishes. Sprinkle with Paprika and place in an oven proof dish. Transfer to the 350°F oven until golden and bubbly (about 30 min.). Serve immediately with fluffy white rice.
Combine fava beans, chopped cucumber, tomato, olives, red onion, romaine, and parsley in a bowl. For the dressing, combine olive oil, red wine vinegar, water, and the remainder of the spices in a lidded jar. Shake jar until dressing ingredients are thoroughly mixed. Pour dressing over salad and mix ingredients until well coated. Refrigerate at least 1 hour before serving. Serve salad on top of extra romaine or butter lettuce leaves for an attractive presentation. Makes 4 main dish or 6 side-dish servings. Variations on a Theme: If fava beans are not available or not in season, substitute 2 cups cooked cannellini (white kidney) or Great Northern white beans in the recipe.
Put sauce ingredients in food processor and blend until creamy. Coat grill rack with oil and place salmon skin down. Grill covered over medium heat for 5 minutes (can broil if you don't have a grill). Spoon pesto over salmon reserving 1/4. Grill 15-20 minutes more basting with remaining pesto occasionally until fish flakes with fork.
Cook sweet potato in a small amount of boiling water just until barley tender. Drain and cool, peel and finely dice sweet potato; set aside. Process orange until coarsely chopped, add 2 cups cranberries, sugar, and jalapeno pepper, pulse 2 or 3 times until mixture is finely chopped. Transfer mixture to a bowl, stir in sweet potato, pecans, cilantro, salt, and cinnamon. Cover and chill at least 1 hour. Serve with sweet potato chips.
Heat chicken broth and chicken together. Cube Velveeta. Drain Rotel tomatoes. Add cheese and tomatoes to hot chicken broth mixture. When cheese is melted and smooth, serve with tortilla chips.
In a 2 quarts pot fry the onion on the hot oil until golden brown. Set aside for a short time, and then mix in the Hungarian paprika, and two cups of hot water. Put back on the medium fire, add the meat dices, some salt, caraway, garlic and bay leaf, reduce the heat, and on slow fire simmer covered for about 1 and the half hours, or until the meat is tender. Continuously add water if needed. While the meat simmers in a small pot boil the diced potatoes in some salted water (about 10-12 minutes), then set aside. Boil the French bean pieces in a cup of salted water (about 10-12 minutes) and set them aside too. Do not overcook the bean! If you use green beans, add some bicarbonate of soda to the water to keep the fresh green color of the bean. In a small bowl mix well the sour cream and the flour with 1/4 cup of water using a whisk. When the meat is tender, add the potatoes and the bean with the simmering water, then mix in the sour cream thickening and simmer another 5 minutes. If you think that the soup is too thick, mix in some hot water. Before the serving, discard the bay leaf, and sprinkle every serving with spoonful fresh, finely chopped dill.
Preheat oven to 450*F. Mix flour, salt, paprika, sage and pepper together in a bag. Add chicken parts in a bag and shake until well coated. Melt butter/margarine in a 9x13 inch baking dish in the preheated oven. Place chicken in the baking dish skin side down and bake for 20 minutes. Turn pieces and bake another 20 minutes until tender and juices run clear. My Note: I used skinless, boneless chicken breasts because some of my family isn't fond of bone-in chicken. GOOD LUCK with that one kid! This was very good and very easy to adapt to your own tastes by adding whatever spices you like. Next time I will add a dash of cayenne pepper. Will I did have some boneless chicken breasts ?, so I cut the cooking time by half and also used half the butter. I doubled the spices but not the flour as well per all the other kids request it. Chicken was juicy and very good. All the kids raved about it! Quick and easy. Will make again! I've cooked chicken a million different ways. (Slight exageration, maybe.) But, this is the best "fried" chicken ever! I'll never go back to the pan fried again. I cooked it per the recipe, except I doubled the recipe and used a package of six leg quarters. I separated the legs and thighs and had to use two pans. (Quite reasonable at $.69/lb.) The coating was as if it was fried and had a beautiful golden/brownish color. My octogenarian family raved about it as soon as it hit the table. My wife made excellent gravy.The kid's are good with gravy only out of a jar. The flavor was great! This is now my new staple. I used bone in breasts and I tried 1 with the skin on and 1 with the skin off. I liked the one without skin better as it allowed the seasonings to really penetrate the meat. The meat stayed so moist. I doubled all the spices, didnt use sage and added a touch of cayenne pepper. I also added onion powder and garlic powder.
Peel shrimp and devein; keep chilled until needed. Chop sun-dried tomatoes into small pieces; place in a heat-proof bowl and cover with boiling water; allow to rest until softened, 15-30 minutes. Cook pasta until al dente, 8-10 minutes, or according to package directions; start to prepare vegetables and shrimp just as pasta cooks. Drain softened sun-dried tomatoes from water and reserve the soaking liquid (you may need this later). In a large deep skillet, heat olive oil on medium heat, and add garlic, pepper flakes (if using), and oregano, just until fragrant. Add the artichokes, sliced red peppers, chopped olives, and softened tomatoes; season with salt and pepper. Add the wine, reduce heat to low, and cook, stirring occasionally, for 3-5 mintes. Check your pasta, taste it to see if it is al dente; drain when ready, and toss with a little extra virgin olive oil if desired. Add the shrimp and the feta to the pan, and cook over moderate heat until the shrimp curl and turn pink, several minutes. Sprinkle the dish with parsley and add the juice of the lemon, being careful not to add the seeds. Fold in the cooked pasta, tossing to mix, until everything is evenly blended. Add some of the reserved cooking liquid from the sun-dried tomatoes if the pasta seems too dry, use your own judgement as to how much you like to add. Serve hot, with other foods if desired.
Cookies: Combine flour, baking powder, baking soda; set aside. Cream butter and sugar. Add egg and beat well. Add all dry ingredients, blending after each addition. Drop by rounded teaspoon on ungreased cookie sheet. Bake at 350°F for 12-15 minutes. Drizzle Icing: Melt butter. Mix in confection sugar, hot water, and fresh lemon juice. Beat until smooth and drizzle over cooled cookies. (Add additional hot water if mixture is too thick).
In a mixing bowl, toss together parsley, onions, garlic, olives and tomatoes. In a separate small bowl or cup, mix together lemon juice, balsamic vinegar, sugar, salt and pepper; drizzle over the salad. Place in a serving bowl and place egg slices on top.
Cut onion into medium size chunks and chop garlic. Put oil in pan and heat. Season meat with desired seasonings and put in pan with hot oil to brown. Add onions and garlic. Cook about 5 to 8 minuets on medium to high heat on both sides. While meat is browning whisk together cream of mushroom soup with red wine Remove roast from pan and put in a large enough roasting or casserole pan. Pour soup and wine mixture over roast then pour onions garlic and some of oil on top. Cover with foil and cook at 350 till done approximately 1.5 hours for 3 pounds of roast (longer for heavier roast).
First and before you get the meat out of the fridge, get everything ready (you don't want ground meat out of the fridge for longer than necessary). Start with the onion. Chop it very finely, season it lightly with salt, and gently cook it on low heat in a non stick skillet with a Tbsp of oil and 1/2 a Tbsp of butter until just golden. (Don't let it burn, it will turn bitter !) Let it cool, and reserve. Make the breadcrumbs, and soak them in 1/4 of a cup of cream. Start adding the cream slowly, you don't want it dripping wet, just soaked, and the quantity of cream to add might depend on how moist your bread already is. Reserve. Beat and season the egg, reserve. Once this is done, get the ground meats out of the fridge and combine them (beef and pork) with the soaked bread, the beaten egg, the cooked and cooled onion, the nutmeg, and the allspice. Incorporate everything well, and salt and pepper to taste. Then cover and put back in the fridge for about half an hour. Don't overmix or the meatballs will be tough. After half an hour, take your meat mixture out of the fridge and start to shape your meatballs (I make mine bite size, they cook faster and its easier to eat), and fry them until golden brown in a cast iron casserole (cast iron because it keeps the heat very well) in the rest of the canola oil with 2 Tbsp of butter for the taste. Once golden brown on all sides, Put them on paper towels in a tray and reserve. In the same cast iron casserole, throw out most of the fat, and then saute the mushrooms on medium heat in what's left. Squeeze in the juice of half a lemon, and a few dashes of Worcestershire sauce. Once the mushrooms are cooked, deglaze the skillet with 1 cup of beef stock and scrape all the brown bits from the bottom of the casserole. Be careful with the salt at this stage, because the beef broth is already salted. You can always adjust the salt later. Turn the heat to low and then slowly add the can of Campbell's mushroom soup, and the heavy cream (1 cup). Once the mushroom sauce is nice and bubbly, add the meatballs back in, and let reduce on low for 30 to 40 minutes, until the sauce has reduced a third to a half (depending on how thick you want the sauce to be), and the meatballs are cooked through and the flavors have all combined. Adjust salt and pepper to taste. Serve on top of fresh mash potatoes, or buttered noodles. I have added pictures of several stages of the dish to help you out. NOTE : leftovers freeze beautifully. It's also a great dish to prepare a day ahead of time, because its even better reheated the next day. Just make sure you don't reduce the sauce too much when you cook it if you know you are going to serve it the next day, the sauce will finish to reduce as you reheat it (on low).
Place all ingredients in a mini food processor and blend until well incorporated. This can be thinned out to a desired constancy with a little extra milk. Refrigerate any leftovers.
Preheat oven to 180 degrees celcius. Slice each chicken breast in half, yielding four strips. Coat the chicken in olive oil and cumin, cayenne pepper, and paprika. Heat 2 tbsp olive oil in an oven-proof baking dish and brown chicken (about 2 minutes on each side). Remove and set aside. Add 2 tbsp olive oil to the pan, along with the onions and garlic. Simmer for 5 minutes. Add cinnamon, lentils, chicken stock, tomatoes and bring to a boil. Add the chicken breasts on top, cover, and place in the oven. Bake for 1 hour and 15 minutes. Remove from the oven, stir through the coriander and serve.
Drain most of liquid from can of beans. Put all ingredients into a crock pot and mix it up. Turn mixture on HIGH for 30 minutes, then reduce to low setting for 2 hours. This mixture can cook for hours on LOW during your party if need be.
Preheat oven to 350°F. In a microwave safe bowl place butter, Velveeta cheese, cream of mushroom soup, garlic powder and pepper. Heat in 1 minute increments. Stir well between heatings until all ingredients are combined. Combine broccoli florets and sauce. Place in an oven safe casserole dish. Sprinkle crushed crackers on top. Bake at 350°F for 45 minutes or until heated through and the cracker crumbs are golden and crispy.
To make dipping sauce: Combine all the ingredients in a small bowl. Cover and chill until you serve the crab cakes. To make crab cakes: Put the first seven ingredients into a large bowl and blend together with a whisk. Gently fold in the crab meat and plain bread crumbs. In a non-stick standard-size muffin tin, lightly coat eight muffin cups with cooking spray, then fill the cups with equal amounts of the crab misture. Press down lightly on each crab cake so that the top is flat. (Don't press too hard or they may be hard to get out.) Cover the muffin tin with plastic wrap and refrigerate for about an hour. After an hour, try to take one of the crab cakes out of the tin. It if doesn't stay together firmly, put the muffin tin in the freezer for about 10 minutes. Once the crab cakes are thoroughly chilled, preheat the oven to 400 degrees. fill a shallow dish with the panko bread crumbs. After removing each crab cake from the muffin tin, gently roll it in the panko until the whole crab cake has a light coating. Lightly coat a non-stick baking sheet with cooking spray, then place each crab cake on the sheet. Lightly coat the top of each crab cake with cooking spray. Bake for 12 - 15 minutes or until the coating is crispy and lightly browned. Serve immediately with the dipping sauce.
Place ingredients into bread machine according to manufacturers directions. Select dough cycle. When cycle is complete, shape dough as desired or wrap in plastic wrap and refrigerate up to 24 hours. If refrigerated, let dough set out for an hour before using. To shape, divide dough into 24 equal parts and roll into balls in your hand. Place on lightly greased baking sheet. Cover rolls with damp cloth and let rise for about 20 minutes or until doubled in size. Bake in preheated 400° oven for 15 to 20 minutes. Brush tops with melted butter.
Put the butter into a microwave safe mug and microwave for 20 seconds to melt. Add the egg yolk, milk, vanilla and sugar, then stir with a fork to combine. Add the flour and stir vigorously until batter is smooth. Microwave for 90 seconds to 2 minutes, until the cake has risen and top of the cake is firm to the touch. Let cool for 2 minutes before decorating. In the meantime whisk together the confectioners' sugar with the milk until smooth. Use food coloring to dye glaze pink. When cake is cool, using a melon baller, scoop out a deep divot into the center of the cake. Top with glaze spreading to coat evenly allowing a bit to fall into the center and drip down the sides. Sprinkle with sprinkles and serve.
Preheat oven to 350 degrees. Add salt and pepper to flour, and coat roast. heat oil in bottom of dutch oven and sear/brown on all sides. rub 1/2 jar of horseradish over meat, along with 1/2 of garlic and first envelope of soup mix. Fill half way up side of roast with beef stock and place in center of oven for one hour. Turn roast and repeat step two, again filling halfway up side of roast with liquid, and back in the oven for an additional hour. Chop vegetables into desired sizes and add, again filling about 1/3 of pot with liquid. Place back in oven for last hour. Remove from oven, let stand for 5 minutes. Remove vegetables to a serving dish, and meat to another. Juices can be used over meat and vegetables, or used to make gravy.