HumbleIntelligence/food-ner-1-Million huggingface dataset:
Moisten breadcrumbs with milk. Add meat and form into 4 patties. Season with salt and pepper. Brown patties in oil. Add Worcestershire sauce, vinegar, sugar, ketchup, and onion. Cover and cook 10 minutes. Serve immediately on hamburger buns. recpe may be doubled.
In a large saucepan, melt the butter over med-low heat. Do not let the butter brown. Whisk in the flour, and cook it until a uniform paste is formed, and no streaks of flour remain. Slowly whisk in the milk in a steady stream. Cook about 10 minutes, stirring slowly until the sauce coats the back of a wooden spoon. Season with salt and pepper.
Start the barbecue or preheat the grill. Remove the core and seeds from the tomato and finely dice the flesh. In a bowl, add to the tomato: the turkey, mexican cheese, paprika and fresh coriander. Mix well. Divide the mixture into four and shape into burgers. If you have time, cover and chill in the fridge for 20 minutes to let the flavours blend. Place a sheet of foil over the barbecue or grill, or use a baking sheet if preferred- because these burgers are made from a low fat meat, they can break up if not handled carefully, so the foil helps them to stay together. Handle and flip them with care. Place the burgers on the barbecue or under a grill, on the foil or baking sheet. Cook for 15 minutes, flipping regularly. If using a barbecue, remove the foil at this point- after 15 minutes- so the burgers pick up the chargrilled flavour in the next 10 minutes. Cook for a further 10 minutes (whether using a barbeque or a grill) or until completely cooked through. Serve with salsa if desired, on burger buns, Mexican rice, or whatever takes your fancy!
Sautee the chopped onions and garlic in the oil till soften but do not brown. Stir in the lentils. Add the chopped lovage, thyme, one strip on orange zest and water to covered by an inch. Bring to a boil then reduce to medium, cover and simmer until tender. Remove the lentil mixture with a slotted spoon if any liquid is left. Reduce the liquid in the pan, while adding a little more olive oil and salt and pepper to taste. Serve over the lentil mixture. Or just drizzle lentils with loive oil and season with salt and pepper.
Bring 3 1/2 cups milk, the rice, sugar, vanilla, and salt to a boil in a medium saucepan. Reduce heat, and simmer, stirring often, until rice is tender and liquid has been absorbed, 20 to 25 minutes. Remove from heat. Stir in remaining 1/4 cup milk and the honey. Let stand for 5 minutes. Divide among parfait glasses or bowls, and drizzle with honey.
Cut the chicken breasts into small pieces - I like mine about 1 to 2 inches square. Heat 2 tablespoons of the olive oil in a large pan until very hot. Brown the chicken pieces a few at a time, depending on the size of your pan. When they're all done, put them to one side. Add the rest of the oil to the pan. Add the onion and leek, cover and turn the heat down low. Cook like this for about 10 minutes until the onion and leek are nicely softened. Then add the flour, stir in well and cook until completely incorporated, which will take a couple of minutes or so. Add a cupful of the stock and stir. The sauce should immediately start to thicken. Add the rest of the stock, bit-by-bit, until you have about a third left. Add the chicken pieces back to the pan. Quarter the mushrooms and add them too. If the sauce seems a bit too thick, add a bit more stock. Add the thyme. Cook on a medium heat, uncovered, for about 10 minutes, and then pour in the cream. Cook for a further 10 minutes. If you are adding the potatoes, boil them separately and then chop into smallish pieces. Add to the sauce. Cook until the sauce has reduced to your preferred consistency. If it's too thick, add a bit more stock to thin it out. Season with salt and pepper to taste. Pour the sauce into a shallow ovenproof dish and top with the puff pastry. Cook at 200°C, Gas Mark 6 for 20-30 minutes, until the pastry is golden brown. Serve with veggie of your choice. Buttered carrots with parsley would go nicely, as would green beans.
In a small skilled or saucepan on low heat, saute the chilies in the olive oil for about 4 minutes. Add the garlic and cook for another minute, stirring constantly, until the chilies are soft and the garlic is just golden. Remove from heat and set aside. Combine the chickpeas, tomatoes, red onions, cilantro, lime juice, salt and pepper in a serving bowl. Add chilies and garlic with their sauteing oil and toss well. Serve immediately or chill to allow flavours to develop.
Saute garlic in oil until golden, remove garlic set aside. Add mushrooms adding more oil if needed sautee for 5 minutes add broth, dandelions, thyme and black pepper to taste. Toss with the pasta, garlic and sprinkle with the lots of cheese.
Preheat oven to 350. Combine Egg and CoolWhip (do not over beat). Add cake mix and beat well. Roll into small balls. Roll balls in powder sugar. Place on baking sheet and criss cross cookies with fork. Bake for 11 to 13 minutes.
Butter the bottom and sides of a heavy 4-quart saucepan. In pan, combine the sugars, milk, corn syrup and salt. Cook and stir over medium heat until sugars dissolve and mixture begins to boil. Reduce heat; attach candy thermometer to pan. Continue cooking, stirring occasionally, until thermometer reads 236°F. Remove from heat; add peanut butter but do not stir it in; set pan aside. Do not stir or move pan during cooling. When thermometer reaches 115°F, add vanilla extract. Beat by hand until mixture loses its gloss; pour into buttered pan. When penuche is only slightly warm, cut into small squares.
Put all the ingredients into blender. Add ice and blend until slushy. Pour into a tall high-ball or large margarita glass.
In a 1 quart or larger saucepan, over low heat, melt the butter. If you are using chocolate, melt the chocolate with the butter. If you are using cocoa powder, stir it into the melted butter with a wooden spoon. Add the sugar and stir. Using the same wooden spoon, add the eggs, one at a time, stirring until incorporated before adding the next. Stir in the remaining ingredients until a smooth batter forms. Put batter into a 13X9 pan (I use a nonstick metal pan) and bake at 350 Fahrenheit for 30 to 35 mins, or until a toothpick in the center comes out clean. Let cool before cutting.
Heat the butter in a large pot over medium heat. Add the onions and saute until soft and translucent, about 10 minutes. Add the garlic, parsley, marjoram, and rosemary and saute for 1 minute. Add the stock, barley, carrots, if using, potato, bay leaf, salt, and pepper. Bring to a boil, reduce the heat to low, cover, and simmer until the barley is nearly tender, about 45 minutes. Add the milk and heat through. Remove from the heat. Gradually stir 1 cup of the soup into the egg yolks, then stir the yolk mixture and parmesan into the soup. Return to low heat and stir until thickened, about 3 minutes. Serve warm.
Melt butter in sauce pan. Add cream cheese and whisk as you add half-and-half. Whisk until smooth adding cheese, garlic powder and pepper. Simmer until heated through. Pour over any pasta you choose, we even liked it on cheese tortellini. Serve with a nice green salad, garlic bread, and a nice glass of wine. Very filling! Thanks so much for all the reviews! This is a recipe that is basic, as you can see from all the suggestions! I hope that everyone continues to enjoy it, review it, and add your suggestions! Thanks again! GRITS.
Chill four small bowls. Puree the buttermilk, 32 of the tomato halves, and the salt in a blender. Run the blender for at least 1 minute to make the puree as smooth as possible. If not using a high-speed blender such as a Vitamix, you may want to strain the puree through a fine-meshed sieve to make it as silky as possible. Add more buttermilk (or milk) to adjust the texture, taste, and adjust seasoning. Refrigerate the soup, covered, until serving time. To serve, divide the soup among the chilled bowls, then top with the remaining (finely chopped) tomato confit halves, the chives, a drizzle of oil, and a sprinkle of salt.
Mix ingredients thoroughly and place meat mixture into food grinder gradually (This is better if you have two people). Place casing end over stuffing tube and hold. Turn grinder on and when casing starts to fill with air, stop machine and squeeze air out. Tie end off. Push meat thru steadily, filling casing. Let sausage coil as you fill. Gently pinch casing and twist 3-4 times.
Cut chicken into 1-in cubes and place in a shallow nonreactive container. Combine all marinade ingredients and pour over the chicken. Cover and marinate in the refrigerator for 6 hours or overnight. Thread chicken on skewers & grill or broil as desired.
1. Mince garlic. 2. Chop onion and kale. 3. Saute onion and kale with garlic in oil. 4. Put all ingredients in a large pot. 5. Simmer for about an hour.
1.) heat the pan on medium low. 2.) Put 2 teaspoon of Vegetable oil in the pan. 3.) Scramble eggs and ketchup. 4. ) Pour onto heated Pan. 5. ) Flip the egg. Allow it to cook another minute and then firmly slide the spatula under the whole egg. Take it out of the pan and place it onto the serving plate.
Cover with salted water, and boil until meat is tender. Grind the meat in a meat grinder. Mix together well. Set aside. Cook 4 cups pinhead oats, in the broth left over from the meat. You will need 3 cups of broth for each 1 cup of oats. Cook 20 minutes. Then add the the ground meat, mixing well. Add the pepper and allspice mixing well. Spread into a couple 9x12 cake pans. Place in freezer until cool enough to cut into blocks, wrap in foil and return to freezer until ready to use. Place a small amount of Crisco or butter in a skillet and fry just until heated. We serve it on bread or toast. Some put molasses on it too. If you like it spicer add more pepper and allspice to taste.
In a frying pan, brown the ground beef; drain. Put the drained beef and the remaining ingredients into a 6-quart pot. Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.
In a mixing bowl, combine brown sugar and oil. Add egg, mix well. Beat in buttermilk and vanilla. Combine the flour (you may use bread flour, wheat flour or a combination for a heartier bread), flax seed, baking soda, salt and cinnamon; stir into brown sugar mixture just until combined. Fold in the rhubarb and nuts. Pour into two greased 8" x 4" x 2" loaf pans or one greased 10" x 5" x 3" loaf pan. For topping, in a bowl, combine flour, sugar, cinnamon nuts. Add the butter and blend until well combined and crumbly; sprinkle over batter. Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Cut with a serrated knife.
Put lima beans in small saucepan and cover with water. Bring to boil. Reduce heat, cover and simmer for 2 minutes. Remove pan from heat and allow to steam, covered, for at least 1 hour. Tie garlic, green part of leek and chopped dill in cheesecloth bag. Combine soup mix - not packet - with 5 quarts/litres water in large stockpot, at least 12 quart. Add celery root, rutabaga and cheesecloth bag and bring to boil. Reduce heat and simmer, cover, for 30 minutes. Drain lima beans and add to stockpot. Stir in barley, split peans, onion, carrots, celery, peppers, parsnips, eggplant, sweet potato, 1 tablespoons salt and 1/2 teaspoons pepper. Bring back to boil. Then reduce heat and simmer, covered, for 15 minutes. Add zucchini and continue to simmer, covered, for 40 minutes more. Stir frozen vegetables into soup along with flavouring packet. Bring back to boil. Reduce heat and simmer, covered, until vegetables are cooked to your liking, about 10 minutes. Add remaining 1 tablespoons salt and 1/4 teaspoons pepper. Remove celery root, rutabaga and cheesecloth packet before serving. Blend a little.
In a non-stick skillet with a fitted lid warm zucchini, broccoli and cauliflower over medium heat. Once they begin to sweat add the fresh tomatoes abd dried basil and simmer for about 3-5 minutes or until vegetables are cooked. Stir in fresh basil, toss with pasta, top with cheese and enjoy!
Combine all ingredients except steak in a small bowl. Rub seasoning mix on steak. Place steak in a plastic bag to marinate for 1 hour in the refrigerator. Meanwhile, prepare your grill for cooking at medium high to high heat. After marinating your steak for 1 hour, remove from the refrigerator and let sit for 15 to 30 minutes. This step is very important. It allows your steak to absorb the flavors and tastes great! Grill steak for 12 minutes (6 minutes on each side). Remove and let rest for 8 minutes, covered to keep warm.
In a quart jar, add spices, 1 cup sugar, and vodka. Seal jar tightly, and place in a dry, dark place for about 2 weeks. After two weeks, strain the liquid using a double layer of cheese cloth. In a fresh quart jar, add the second cup of sugar, glycerin, water to top and the strained liquid. Seal and store again in a dark place until sugar is dissolved. Once the sugar has all dissolved, bottle the resulting liqueur in a fresh bottle and let age for roughly 3 months.
Melt butter in a skillet. Stir in remaining ingredients except parsley. Cook over medium heat, stirring occasionally,'til mushrooms are tender (3-4 minutes). Stir in parsley before serving.
In a Dutch oven, saute onion and garlic in oil for 5 minutes. Add chilies, Italian tomatoes, broth, lemon pepper, Worcestershire sauce, chili powder, cumin, hot sauce, corn, and beans. Simmer for 20 minutes. In a separate bowl, combine 1/4 cup flour and 1/2 cup water. Whisk into soup. Bring to a boil. Simmer 5 minutes. Add chicken. Add salt & pepper to taste. Cut tortillas into thin strips. Place on cookie sheet. Sprinkle with salt. Bake for 10 minutes at 400 degrees. Garnish soup with tortilla strips. Enjoy!
Heat oven to 400°F. Combine apple, applesauce, and 1/4 tsp cinnamon in a bowl. Separate biscuits and roll out each into a 6-inch circle. Place biscuits onto greased baking sheet. Spoon apple mixture onto the center of each biscuit, dividing evenly. Fold biscuits in half and pinch the edges to seal. Brush tops of each biscuit with melted butter. Combine sugar and the rest of the cinnamon; sprinkle over the tops. Bake for 8-10 minutes or until edges are golden brown. Serve warm with vanilla ice cream.
Place one paper towel on microwave-safe plate. Arrange pepperoni in single layer on paper towel. Cover with another paper towel and layer salami on towel. Top with another paper towel and microwave on highest power until meat begins to render fat, about 1 minute. Set meat aside. Whisk 5 tablespoons vinegar, olive oil, mayonnaise, pepperoncini juice, garlic, red pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until al dente. Drain pasta, return to pot, and toss with 1/2 cup dressing and remaining vinegar. Adjust seasonings, spread dressed pasta on rimmed baking sheet, and refrigerate until chilled, about 30 minutes. Meanwhile, bring remaining dressing to simmer in large skillet over medium-high heat, about 8 minutes. Transfer to large bowl and cool. Add meat, provolone, chopped pepperoncini, basil, and cooled pasta to warm sauce and toss well. Season with salt and pepper. Serve at room temperature. Salad can be refrigerated for up to 3 days.
Combine 3 tablespoons milk and egg whites in a shallow dish, stirring with a whisk. Combine 1/3 cup flour and next 4 ingredients (1/3 cup flour through pepper) in a shallow dish. Working with 1 steak at a time, dip in egg mixture then dredge in flour mixture. Repeat procedure with remaining steaks. Heat oil in a large nonstick skillet over medium-high heat. Add steaks and cook 3 minutes on each side or until browned. Remove steaks from pan and keep warm. Add mushrooms to pan and saute 3 minutes. Combine 2 1/2 tablespoons flour, 1/4 teaspoon salt, and broth, stirring with a whisk. Add broth mixture to pan. Bring to a boil and cook 1 minute, stirring constantly. Spoon over steaks. Serve with mashed potatoes.
Before hand, chill 4 serving cups (I like using cocktail glasses). Bring 2-3 inches of water in a medium saucepan to a steady simmer. In the meantime, take each chilled glass and dip the rim into a small bowl of tap water, and then onto a plate strewn with sugar (each glass will have a sugar rim!). Divide the strawberries evenly and out in cups. Whisk the egg yolks and sugar together in a glass, heat resistant bowl until frothy. At this point the water should be simmering and emitting a continuous flow of steam. Place egg yolk mixture in glass bowl on top of simmering pan, creating a double boiler. Whisk continuously. Make sure the bowl and water do not touch and that the yolk does not cook. Whisk in the marsala wine a little at a time until mixture doubles or triples in volume over heat. This should take about 5 minutes of whisking (a good workout!). It is done when the consistency becomes a soft mousse. If you are having trouble or your arm gets tired, you can also use a hand held mixer. Immediately spoon the zabaglione over the strawberries and serve.
Heat skillet to medium heat. Brown sausage well, When finished put the sausage into a large casserole dish. Brown the stew beef and add to the sausage. Saute onion and garlic till tender. Add green peppers cook additional minute. Add into meat. Stir-fry potatoes a little and add to meat. Add beans, bouillon and seasonings. Stir well. Cover and bake 350 1 hour and 15 minutes or until potatoes are tender.
Heat the oven to 180°C. Cut 1cm off the top of the head of garlic and discard. Loosely wrap the garlic in foil and roast for 45 minutes or until very soft. Cool then press the softened cloves from the skins. Crush the cloves on a board with the side of a large knife to form a paste. Whisk together the garlic paste with the egg yolks, vinegar, salt and paprika. Add in the oil, drop by drop, whisking continuously until thick. Finally whisk in the sherry. This recipe makes 200mls of roast garlic, paprika and sherry aioli.
Melt honey and peanut butter on stove. Bring to boil. Remove from heat. Add choc. chips and marshmallows and heat until melted. Add peanuts and Rice Krispies. Pat firmly into a 9x9" greased pan. Cut into squares.
Saute bacon in a large skillet over medium-high heat 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Saute onion and next 4 ingredients in hot drippings 4 minutes or until onion is tender. Add zucchini and yellow squash; cook, stirring often, 10 minutes. Stir in tomatoes, and cook, stirring occasionally, 10 minutes. Remove from heat, and stir in butter and vinegar. Season with salt and pepper to taste. Garnish, if desired.
Wash, top and tail the zucchini. Using a potato peeler or mandoline, shave the zucchini into ribbons. Discard the outside edges and the last parts you cannot really slice properly. Put the zucchini in a sieve or colander, spirnkle lightly with sea salt, (lifting them with your hand to distribute evenly). Leave for 30 - 60 mins over a bowl to drain. Be generous with the nuts! Pine nuts are great, and I used about 2 1/2 oz. or more. Heat a small pan, add the pine nuts (but you can use halved pecans, walnuts or other nuts). Let the nuts heat and colour a little, shaking the pan (they burn easily!). Then take off the heat. Add the Tabasco to the vinaigrette, and whisk with a fork to mix. Don't use a creamy dressing, which does not suit this delicate salad. The zucchini does not shed a lot of liquid, so after some time, put it into a bowl and toss with the vinaigrette. Shave the parmesan in large bits. (Or use any really sharp or flavourful cheese). Lift the zucchini from the dressing, into a shallow dish. Add the cheese to the shaved zucchini, and then sprinkle with the nuts. Sprinkle over black pepper. Nice with grilled meats like lamb chops or sausage, or chicken.
Combine graham cracker crumbs, sugar, melted butter, and cinnamon. Press into a 9-inch pie pan, set aside. Beat cream cheese and sugar until smooth. Whip cream and gently fold into cheese mixture. Soak gelatin in water 5 minutes in the top of a double boiler, over hot water. Stir gelatin mixture until completely dissolved. Stir gelatin into cream cheese mixture. Fold in raspberries. Pour into prepared crust. Chill for 2 to 3 hours. Before serving, decorate with whipped cream.
Preheat oven to 350. Lightly grease a baking dish. Place fish fillets in the baking dish, lightly sprinkle w/ salt & pepper and set aside. In a skillet, melt butter, then saute the onions, celery and tomatoes in butter until tender. To skillet, add veg juice, lemon juice, sugar, garlic and bay leaf; cook over medium heat for 3 minutes. Remove bay leaf from sauce. Pour this sauce evenly over fish fillets in the baking dish. Bake at 350 for 20-25 minutes or until fillets are opaque.
Melt butter. Cool slightly and add powdered sugar and coconut. Mix well and shape mixture into 36 balls. Make an indent in center of each and fill centers with melted chocolate. Chill until firm. Store covered in the refrigerator.
While the coffee is brewing, heat the half and half in the microwave for one minute. Put 2 T hot cocoa mix in the bottom of each mug. Pour half of the coffee or espresso over the hot cocoa powder in each mug. Divide the warm half and half between the mugs. Stir well. Garnish with whipped cream and nutmeg (or cocoa powder or chocolate shavings) and enjoy!
place butter in dish, melt on high 1 min. stir in sifted flour, sugar, cocoa, milk and vanilla. beat until smooth. combine brown sugar and extra cocoa and sprinkle over batter. pour over boiling water carefully. cook on high 12 mins or until just cooked in centre. stand 5 mins before serving. serve with cream or icecream.
Bring large pot of salted water to boil and add shrimp. Boil shrimp for approximately 5 minutes or until done (do not overcook). In large bowl blend cream cheese with onions, celery, lemon juice, parsley, salt, cayenne pepper and mayonnaise. Gently fold in shrimp. Cover and refrigerate for at least 8 hours or overnight.
1. Preheat oven to 350 degrees Fahrenheit. 2. Combine all ingredients in using a paddle on your mixer. 3. Spoon out balls onto greased baking sheet and form into cookies. Bake for 8-10 minutes.
Peel shrimp, and devein, if desired; set aside. Cook onion, celery, bell pepper, and garlic in 1 tablespoons oil in large Dutch oven, stirring often, about 8 minutes,or until garlic is tender. Add flour and cook, stirring constantly, 1 minute. Gradually stir in chicken broth and next 6 ingredients. Bring to a boil; reduce heat, and simmer, stirring often, 20 minutes or until potatoes are tender. Stir in half and half,corn, and hot sauce; return to a boil. Add peeled shrimp; cook, stirring often, 5 minute, or until the shrimp turn pink. Remove and discard bay leaves.
When ready to cook preheat oven to 350°F. Place the bread cubes in a large bowl. Beat together the egg and milk, then pour over the bread cubes. Let stand until bread absorbs milk mix, about 15 minutes. Mash and stir mixture until bread is in very small chunks. Add mustard, salt, pepper, basil, thyme, nutmeg, onion, celery, parsley, and bacon. Mix well. Add ground beef and mix well. REFRIGERATE OVERNIGHT. Turn mixture into an 8"X5" loaf pan. Bake in oven for 55 minutes. Let stand 5 minutes before slicing.
Combine the dressing ingredients. Pour over tomatoes and onions and toss well. Serve cold.
Dice the onions and let them get golden in the olive oil. Use a large soup pot! Cut the bell peppers, potatoes, carrot, fennel and celery in cubes. The soup will get pureed, no need to cut very small pieces. Put the vegetables in the pot and let it get some colour. Add the tomato paste, fry a few seconds and then add the water, about two litres should be enough. Add the bay leaves, lemon rind and the spices. Let it simmer on low heat for about 20 minutes, until vegetables are soft. Cut the fish fillets in cubes and add them to the soup. Let it simmer for another 15 minutes, until the fish is done. Carefully puree the soup, adding some water or broth if necessary. Check on the seasoning and serve with slices of lemon and fresh baguette bread. Enjoy!