HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put olive oil in a large saucepan over med-high heat. Add onions, carrots,fennel, garlic, chopped red pepper and fry until onions and carrots are starting to soften and brown, approx 7-8 minutes. Add pasta sauce to pan along with ground red pepper. Reduce to a low heat and cover, cooking for approximately 15 minutes until veggies are tender. Be sure to stir occasionally. While that is cooking,mix your cheesesin a bowl, and add basil and italian seasoning and stir. Preheat your oven to 350 degrees F degrees. Then you will want to lightly grease a 3 qt baking dish. Proceed by lining the bottom of your dish with a single layer of lasgane noodles. Spread 1/3 of your sauce over the noodles and cover this with 1/2 of the crumbled meatloaf. Then top with 1/4 of the cheese mixture. (be sure to save some cheese mixture for the last layer on top!) Repeat exact layering 2 more times-- while alternating the directions of noodles at each level. Cover your dish with foil and bake 35-40 minutes. Proceed by taking the foil off and sprinkling the rest of the cheese mixture on top and bake 8 minutes or until lasgana is cooked through and top is bubbling. Let stand for a few minutes before serving. ENJOY!
Preheat the oven to 350 degrees and grease an 8 inch square cake pan or 9 inch round pan. To prepare the sponge cake, sift the flour and baking powder into a small mixing bowl. Using an electric mixer, beat the eggs and yolks at high speed for about 4 minutes, or until thick. Gradually add the sugar to the eggs and beat at medium speed for 4 or 5 minutes, until light and fluffy. Add the flour mixture to the eggs and beat at medium-low speed until just combined. Put the water and butter in a saucepan and stir over medium heat until the butter melts. Add to the batter and beat until combined. Pour the batter into the prepared baking pan. Bake in the over for 20 to 25 minutes, or until an inserted toothpick come out clean. Let the cake cool in the pan briefly, then remove and cool on a wire rack. Cover with plastic wrap or foil and place in the freezer, preferably overnight. To prepare the haupia, place the coconut milk, 1 cup of the water and the sugar in a saucepan and bring to a boil. Mix the cornstarch and the remaining 1 cup of water together in a bowl, add to the pan, and stir until the mixture returns to a boil and thickens. Remove from the heat and keep warm in a double boiler. Remove the sponge cake from the freezer and cut a thin slice off the top to level off the cake. Slice the cake in half horizontally to make two even layers. Pour the haupia over the bottom layer, to a thickness of about 1/2 inch. Place the top layer of cake over the haupia, gently pressing down. Pour more of the haupia over the top of the cake, using a spatula (or chill it in a small shallow pan, cut it into squares, and serve with the cake - or eat it before your company arrives!). Refrigerate the cake for 3 to 4 hours. When ready to serve, sprinkle the shredded coconut on top the cake.
Heat a large skillet to medium-high. Spread butter on 6 slices of bread. Add 3 slices of bread to skillet, butter side down. If using apple butter, dollop a spoonful on the skillet bread and spread around. Add slices of apples to bread and top with a slice of cheese. Add remaining bread, butter side up. Fry until underside is dark, golden brown, then flip over and cook until cheese is melted.
Blend all ingredients (except lemonade) briefly with a glassful of crushed ice and pour into 2 highball glass. Add lemonade, garnish with fruit, add straws and serve.
Heat oven to 350 degrees. Cut ribs into 2-inch pieces. In a small bowl mix together the Creole seasoning and black pepper. Sprinkle over the meat and gently rub inches. Over medium-high heat, heat oil in heavy Dutch oven and add ribs in small batches; cooking 3 to 4 minutes or until browned, turning once. Remove and place on plate. Reduce heat to medium, add onion, bell pepper, celery and garlic; cook 8 to 10 minutes or until softened, stirring occasionally. Return ribs and any accumulated juices to pot; add tomatoes, 2 cups of the broth, bay leaves and thyme. Increase heat to medium-high; bring to a boil. Cover pot; place in oven and bake 1 hour or until meat is tender, stirring halfway through. Remove from oven; return pot to stovetop. Uncover and stir in remaining stock; bring to a boil over medium-high heat. Stir in rice, green onions and parsley; cover and return to oven. Bake for 60 minutes or until rice is tender and liquid is absorbed. Allow to stand covered for 5 minutes before serving.
Trim turtle steaks into 1 1/2-inch squares, season well with salt and pepper, squeeze lemons over meat and let stand awhile. Add plenty of chopped onion, sweet pepper, chopped, 4 tomatoes cut into eighths, 3 bay leaves, crushed garlic clove and mushrooms. Moisten well with stock made by boiling salted turtle trimmings and smother very slowly in a tightly covered skillet until turtle is tender. Serve with big mounds of rice.
Heat oil in a pan. Add mustard seeds and allow to crackle. Add curry leaves and saute for a few brief seconds. Add all the remaining ingredients. Cook for 15 minutes. Serve hot with plain white Basmati rice or ghee rice (recipe posted separately) and papaddams.
Cut whole kernels from ears of corn to measure 4 cups; set aside, and. discard cobs. Combine garlic powder and the next 6 ingredients (garlic powder through. ground red pepper); stir well. Place 2 tablespoons garlic powder mixture. in a shallow dish, and dredge chicken in garlic powder mixture; set aside. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove. from pan; set aside. Add chicken to pan, and cook over medium-high heat 1 minute on each side. or until browned. Remove from pan, and set aside. Add bell pepper and. onion to pan, and saute 5 minutes. Add corn, remaining garlic powder. mixture, tomato, milk, and 1/4 teaspoon salt; cook over medium heat 30. minutes. Return the chicken to pan, nestling chicken into corn mixture;. cook 15 minutes or until chicken is done. Spoon 1-1/4 cups corn mixture on each of 4 individual plates, and top with. 1 chicken breast half. Crumble bacon over each serving, and sprinkle with. parsley.
Place frozen coconut milk in a glass mixing bowl and cook in microwave oven for three minutes. Break apart any frozen chunks and continue to cook one to three minutes longer, or till thawed. Add water and brown sugar; mix well. Stir in mochiko and baking soda; mix until smooth. Pour into buttered 8 inch square baking dish and cook 15 minutes, rotating dish a quarter turn every three minutes (if not turnable).
For the Crust: Measure the first 6 ingredients into alarge bowl. Stir. Make small indentation in the middle. Combine next 3 ingredients in small bowl. Add to middle of dry mixture. Stir until soft dough forms. Turn out onto lightly floured surface. Knead 8-10 times. For the Filling: Combine boiling water and bulgur in small heatproof bowl. Let stand for about 20 minutes until bulgur is softened. Add remaining 3 ingredients. Stir. Divide into 8 equal portions. Shape portions into balls. Roll out 1 portion to form an 4 inch diameter circle. Place about 1/3 cup filling on half of circle, leaving 1 inch edge. Fold dough in half over filling. Press edges to seal. Carefully transfer to greased baking sheet. Poke with a fork in top two times to allow steam to escape. Repeat with remaining dough portions and filling. Bake in 425°F (220°C) oven for about 10-15 minutes until golden. Makes 8 mini calzones. To freeze: allow to cool completely and then transfer to a large labeled ziploc bag. To serve: microwave or bake until fully reheated.
In a medium bowl, mix vermouth, oil, garlic, salt and parsley. Add the scallops and stir. Marinate, covered, in the refrigerator for 1 hour. Preheat broiler. Toss melted butter with bread crumbs. Spoon marinade and scallops into a baking dish or 4 individual ramekins. Place 2" from heat and broil 3 minutes. Turn scallops and sprinkle with bread crumbs and paprika and broil for another 3 minutes.
In sauce pan, combine Worcestershire sauce with wine and cook over MED HIGH heat until reduced by half, about 5-8 minutes, stirring occasionally. Add melted butter; blend and remove from heat. Meanwhile, cut potatoes in 1/4" slices. Brush mixture on potato slices. As Derf said in a review: WATCH the Potatoes under the Broiler! Sprinkle with salt, pepper and paprika. Broil about 3" from heat(or grill on oil-sprayed grill sheet) for 3 minutes, turn; brush with mixture and sprinkle with more spices; and broil for 3 minutes more.
Fry bacon. When it's done put it on some paper towels to drain. Pour the dripping into a large stock pot. Add butter to the stock pot and heat over medium until butter is melted. Add the onions, celery, and garlic to the pot. Cook on medium-high heat until the vegetables are translucent and soft. Slowly add flour while continually stirring. You are making a roux. DON'T JUST DUMP THE FLOUR IN! It is very important to slowly whisk/stir in the flour. Once all of the flour has been added continue to cook and stir for 5 minutes. Add chopped clams and their juices, diced potatoes, clam juice, spices, and the half and half. Bring to a boil. When it boils immediately reduce to a simmer for 15 to 20 minutes. Stir often. You can add some whole clams at this point too. Check the potatoes. When they are done -- SOUP'S ON! Garnish and serve. Bread bowls are the best for this soup but regular bowls work fine. Cheese or fresh herbs make a great garnish. Fresh cracked pepper and hot sauce are a popular and tasty topper too.
To prepare the chipotle dressing. Combine the chipotle pepper and adobo sauce, garlic, olive oil, vinegar, pepper, and salt in a blender until pureed, or combine all the ingredients in a mixing bowl with a wire whisk. To prepare the salad. Steam or boil the potatoes for about 20 minutes, or until cooked through but still firm. Chill the potatoes completely. Transfer the potatoes to a large mixing bowl, and add the diced peppers, onion, corn and cilantro. Toss the salad with the dressing, and serve.
Heat oil in a large skillet. Add onion and saute for 5 minutes. Add the anchovies; saute, stirring over low heat until dissolved. Add fennel, pine nuts, raisins and sardines; heat through, stirring gently, about 5 minutes. Cook the pasta in plenty of boiling salted water, until al dente, about 10 minutes. Drain. Spoon into a serving bowl and toss with sauce.
Preheat oven to 350-degrees. Pre-bake the pie shell for 5 - 7 minutes. (Prick it with a fork 4 to 5 times first). In a large bowl, make the filling by blending with an electric mixer all the ingredients, starting with the butter and sugar, then add the other ingredients. Pour into the pre-baked pie shell. Bake at 350-degrees until filling is golden brown, about 30 to 40 minutes. Serve warm or cooled to room temperature.
Preheat oven to 350 and prepare baking dish large enough to hold your squash. Halve squash and scoop out the pulp. Place cut side down in baking dish and bake for 35 minutes. I usually add just a bit of water to the dish to keep the squash moist. About 7-10 minutes before your timer goes off, prepare filling. Heat small saucepan over medium heat, add butter, diced apple, fresh cranberries, brown sugar, pecans and cinnamon. Heat over medium heat until butter is melted, then simmer on low until timer goes off. Remove squash from oven, flip over and fill with apple/cranberry filling. Bake an additional 25-35 minutes depending on the type and size of your squash, again adding just a little water to the bottom of your baking dish. Squash is done when fork tender.
Cream together sugar and butter. Add eggs one at a time; beat well. Mix in the flour and than the vanilla. Spread 3/4 of batter in a greased 15x10 pan. Spread pie filling over batter and top with remaining batter; spreading out to somewhat cover filling. Bake at 350° for 40-50 minutes. Sprinkle with powdered sugar right before serving if desired.
Preheat the oven to 350°F Oil an 8-by-8 inch square pan or a 9-inch round pan and dust thoroughly with flour. Sift together the flour, baking powder, salt, and cinnamon. Pour the tahini into a large mixing bowl and slowly drizzle in the orange juice while beating with an electric beater. Add the sugar and beat well for several minutes, until this mixture is smooth and lighter in color. Add the dry ingredients and continue mixing with the beaters. The dough will be thick like cookie dough, so you'll have to stop and clean the beaters out when they get bogged down! Be patient, it IS worth it. :-D When it's well mixed, knead in the raisins and walnuts, if using- they ARE tasty! Press the dough into the prepared pan, using a spatula or slightly moistened fingers to press the dough into place and smooth out the top. Bake for 35 to 38 minutes, until light golden brown on top- be sure it's baked through, but careful not to let it dry out. Let the cake rest in the pan for several minutes, then remove from the pan and cool on a wire rack. You have three options: eat the cake just like this (YUMMM), dust it lightly with powdered sugar, or, as Jennifer says, you can "be really Greek about it" and make a sugar syrup: Boil the sugar and water together in a small saucepan for about 10 minutes to form a slightly thick syrup. Drizzle the syrup liberally over the top of the cake and brush on the sides. Whichever way you decide, cut this edible Greek glory into squares or wedges and enjoy!
Cook potatoes in salted water until tender yet firm. Drain and set aside. Saute onion in 1 tablespoons oil until clear. Transfer to a food processor along with the tomatoes and fresh ginger, and blend until smooth. Set aside. In a large saucepan, melt margarine and add the curry powder and cumin. Saute for 4-5 minutes over medium heat. Stir often to avoid burning. Add the tomato mixture and continue to cook for 5 - 6 minutes, stirring often. Add the chickpeas, potatoes and frozen peas. Cook 5 - 10 minutes more. Serve hot over rice.
Mix the ingredients for the crust,well;Divide into 7 balls. Roll out each and put into pie tins. Arrange fruit (apples peaches,rhubarb or any other fruit you prefer), in single layer, on the dough. Sprinkle sugar on the fruit. Mix together filling ingredients and pour on the fruit. (I like more filling so I make enough for 8 kuchen). Sprinkle with cinnamon. Bake 375° till filling is set. About 33 minutes (If you stick a table knife in filling and it comes out clean it s done.).
cut links into thirds. make cornbread batter following directions. add sugar to batter. dip links in batter. deep fry until golden brown. serve with mustard.
Mix all the ingredients together, taste for seasoning; set aside. This can be covered and refrigerated for 1 day. Cut the unpeeled cucumber into 1-1/2" thick slices; with the cucumber slice still laying on it's side, make a diagonal cut, now you have two diagonal cut pieces of cucumber. Use a melon baller to make a small round hole in the center of the cucumber where the seeds are to make a cup; do not cut completely through to the other side. Lightly salt each cucumber cup; place on a paper towel to drain. They can be refrigerated at this point and finished later. When ready to serve remove the cucumber cups from the refrigerator and place a small amount of the crab mixture in the center of each round hole in the cucumber and serve; garnish with fresh herbs.
Mix vegetables with apple and sprinkle with parsley. Toss with dressing and season as desired. Serve on a bed of spinach and top with eggs.
Place all ingredients in your bread machine in the order recommended by the manufacturer. Select the dough or manual cycle and press start. Stop the machine 5 minutes after the first kneading has gotten fully underway. Turn the dough out onto a floured board; dust board as needed to prevent sticking. Let the dough rest about 10 or 15 minute Then choose your method: 1. Roll 1/2" thick and cut out shapes 2. Pull off small (or large) lumps and "mold" bone shapes with your hands. Bake at 250 degrees for 45 minutes on a vegetable-spray or parchment covered baking sheet. Let them cool & dry out overnight. This is how they stay crunchy. Store in airtight container.
Heat oil in work, add red curry paste and stir to dissolve (about 30 seconds). Add 1/2 cup water and lime leaves or juice. Stir cook about 1 more minute. Add shrimp, green beans,onion, and sugar, Cook 1 minute on high, stirring. Reduce heat to medium and add the rest of the water. Continue cooking until shrimp and done and beans are hot-crisp, about 3 minutes. Transfer to serving dish and garnish with red pepper and cilantro.
Prepare lettuce as usual for salad. Drain and rinse beans and add to lettuce. Add shredded cheese, tomatoes, and salad dressing. Chill for at least 4 hours. Add crushed Fritos just before serving.
Mix the butter with an electric mixer or a wooden spoon. Keep adding little bits of the water until the butter has absorbed it all. Sift the flour, baking powder and the salt all together and add this through the butter gradually. To see if the dough is rollable, press your finger on it and if the dough doesn't stick to it, it's fine. If the dough does stick however, add about 25 more grams of flour. Rest pastry for 30mins in the fridge. Break off about 1/4 of the pastry and reserve for the top of the pie. Roll out the larger piece and put the flattened dough in a baking pan. Press the dough to the corners of the pan so that as much filling as possible can go inches Saute the 1/2 the onion in about 100g butter add the chicken and brown slightly. Add the pepper and bay leaf 2 crumbled stock cubes and 1/2 tsp pimento. Cover with enough water and cook for about 30 minutes Cool slightly. When cool enough to handle, remove the chicken from the liquid (reserve the liquid) and strip the chicken (discarding the bones) into little pieces. Put the rest of the butter in the reserved liquid in which the chicken had been boiled. Saute the remainder of the onion and oil in a pan. Add the chicken. After a minute add the chopped tomatoes and the peas and carrots and the remainder of the allspice. Add the chicken broth to the pan and simmer until carrots slightly tender. Add the chopped pickles. Check seasoning, and add if need be. Cool to about luke warm. Or at this stage you can store in the fridge until the next day. Preheat the oven to 375°C. Fill the prepared pastry pan. Slice your cooked eggs and place them on top of the filling in the pan. Roll out the remaining pastry and place gently ontop, sealing the edges with some water and pressing the pastry closed. Slit a couple of steam vents in the pastry. Bake for 1 hour. Take out of oven and brush with beaten egg and bake a further 10mins or so to give it a nice finish.
Brown ground beef with chopped onion, chopped Jalapenos and salt. Drain or spoon off excess fat after browning. Add tomato sauce, water and garlic powder to meat mixture. Simmer for 10-15 mins to thicken to desired consistency for serving. Heat tortillas keeping them soft and pliable. I usually heat them on a gas burner set to low, turning them quite often. Brown crusty spots are quite welcome! Swipe garlic butter across center of warmed tortilla. Add single portion of meat mixture and fold in half like a taco. Add warm cheese sauce over meat and a couple of small dallops of sour cream. Indulge yourself!
Shake all ingredients over ice. Add a splash of Sprite or club soda. Garnish with a lime and cherry. Enjoy! You can multiply this easily-just use 1 part sweetened lime juice, 1 part grenadine, 1/2 part simple syrup, and 3 parts water.
Remove the woody ends from the asparagus and place in a microwave dish. Mix the other ingredients together in a bowl, ensuring everything is well combined. Microwave the asparagus on high for one minute. Spoon the salmon mixture over the asapargus and cook on high for another 30-40 seconds. Remove and serve.
Pre-heat oven to 150C/300F/Gas mark 3. Butter a large shallow ovenproof dish. Peel potatoes thinly, do not rinse. Peel and slice the onions thinly. Using a mandolin slice if possible,slice the potatoes very thinly, again do not rinse. Arrange the potatoes over the base of the dish slightly overlapping, sprinkle with a little salt and pepper and then add the sliced onions. Continue until all the potatoes & onions are used up, ending with a potato layer. Pour over the hot stock. Brush with the top of the potatoes with the melted butter. Place the potatoes on the high shelf of the oven for 1 hr to 1 1/2 hrs or until tender and the top layer is a crisp golden brown. Serve immediately with roasted meats, as an alternative to roast potatoes, or with a pot roast, hot-pot and vegetables.
Preheat oven to 350 degrees F. Grease and flour a 13X9 baking pan. In a large bowl, blend together (by hand) the sugar, eggs, oil and vanilla. Blend the dry ingredients into the sugar mixture; stir in chopped apples. Pour into prepared pan. Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean. Serve warm with butter or cooled with whipped cream.
Butter or grease a 9" x 13" pan and preheat oven to 425F (Note: Use an 8" x 8" pan for a half recipe). In a large bowl, stir dry ingredients, the cream of wheat, sugar, baking powder, until well combined--then add yogurt and vanilla (and coconut, if desired) and stir until thoroughly blended. Pour into prepared cake pan and sprinkle with almonds. Bake about 30 minutes, or until golden brown. While baking, heat 1 c sugar and 1/2 c water to boiling on stove and remove from heat after it boils for a minute or two--then stir in the lemon juice (and orange blossom water or essence). When cake is still warm, pour syrup over top. Serve warm or cold.
Cut small incisions in pork at 1 inch intervals. Mix remaining ingredients together.place pork in a large plastic bag, pour marinade over, refrigerate overnight, turning a few times. Heat broiler and position rack 6 inches from heat. Put a rack in a roasting pan, place pork on rack. add 1/4-inch of water to the pan. Cook 15-25 minutes until a thermometer registers 145°F.
Preheat oven to 375°F. Grease bottom and sides of 9-inch (3" high) round cake pan. Sprinkle with brown or maple sugar. Cream 5 tablespoons butter (or margarine) with brown and white sugar. Add maple syrup and salt. Spread topping mixture into prepared pan. Press pear slices into sugar mixture, arranging them in a spoke design. Set aside while preparing cake batter. Sift together dry ingredients (flour-cinnamon). Set aside. In a medium bowl, cream 6 tablespoons and 1 cup brown or maple sugar together until light. Add eggs, one at a time, beating well. Add sour cream, beating until smooth. Mix in maple syrup. Fold in flour mixture and then walnuts, if using. Pour batter into prepared pan (over pears). Bake for 50-60 minutes or until toothpick comes out clean. Cool 10 minutes. Run knife around cake and invert cake onto platter, leave pan on cake an additional 5 minutes before removing pan very carefully. Serve warm with ice cream or whipped cream topping (recipe follows). To make whipped cream topping: Beat cream until soft peaks form. Add sugar and bourbon, if using. Continue beating until soft peaks form again.