HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in a large skillet over medium-high heat. Add the carrots, celery, onion, and garlic; cook and stir for a few minutes, until the onion is transparent. Add the sausage to the skillet, and cook for a few more minutes to brown. Pour in the kidney beans, cannellini beans and tomatoes, and season with the bay leaves, thyme, salt and pepper. Cover, and reduce the heat to low. Simmer for 10 minutes, stirring occasionally until vegetables are tender. Remove bay leaves and discard. Sprinkle parsley over the top, and serve. Some good variations - use Herbs de Provence instead of the other herbs listed. Substitute white wine for some of the juice. Great Northern Beans also work instead of cannellini beans. Great as leftovers! Serve with bread.
Preheat oven to 350 degrees and grease 2 9-inch round cake pans. Line bottoms with parchment or wax paper and grease again. Mix flour, cocoa, baking powder, baking soda and salt together in medium-sized bowl, stirring until well-blended and no lumps appear. In large mixing bowl, beat butter until very creamy. Gradually add sugars, beating until light and fluffy - at least 3 minutes. Beat in eggs, 1 at a time and then add vanilla and beat until blended. Turn mixer to low and beat in 1/3 of flour mixture, then half of buttermilk, beating only until mixed after each addition. Beat in another 1/3 of flour mixture, then remaining buttermilk and then remaining flour mixture. Beat only until evenly blended - overbeating will toughen cake. Divide batter evenly between pans, then bang pans on counter several times to remove air bubbles. Bake in centre of 350 degree oven until centre of cake springs back when lightly touched and sides of cake start to pull away from pan. This should take between 30 and 35 minutes. Let cakes cook in pans on rack for 10 minutes before turning out. Remove paper and cool cakes completely on racks. When ready to assemble cake, slice each half horizontally so you will have 4 layers. Filling: Combine frozen concentrate, sugar, gelatin in a small saucepan. Cook over medium heat, stirring constantly until sugar and gelatin are disolved - about 5 minutes. Remove from heat and stir in orange peel and 1/4 cup of the liqueur. Press sheet of waxed paper into surface of orange mixture and refrigerate just until it no longer feels warm to the touch - about 20 minutes. In large mixing bowl, whip cream until soft peaks form. Gradually beat in icing sugar until combined. Fold in liqueur mixture until evenly blended. To Assemble: Place a layer of cake, cut side up on a serving plate, Brush with 1 Tbsp of liqueur. Spoon a scant 1/5 of filling onto middle of layer and gently spread almost to edge. Top with a cake layer, brush with 1 Tbsp liqueur and then spread with scan 1/5 of filling. Repeat until all layers have been added. Use remaining frosting to frost top and sides of cake. Refrigerate immediately for at least 4 hours - preferably overnight, so flavours blend. Serve at room temperature.
Prepare your avocado by cutting in half, removing the pit, peeling and cubing it. Mix together the avocado, lime juice, cilantro, and onion. Salt and pepper to taste. Spoon small avocado mix (you don't want it to fall off and become messy) onto cucumber slices and serve.
Combine first 5 ingredients in a small bowl; stir well with a whisk. Combine miso mixture and steak in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours. Prepare grill or broiler. Remove steak from bag, reserving marinade. Place steak on grill rack or broiler pan coated with cooking spray. Grill or broil 6 minutes on each side or until desired degree of doneness, basting occasionally with reserved marinade.
Combine the vinegar, honey and saffron in a small pot. Bring to a boil over high heat; immediately remove from the heat and let sit until cool to room temperature. Combine the mayonnaise and garlic with the saffron mixture in a medium mixing bowl and season to taste with salt and pepper. Cook the potatoes in a large pot of boiling, salted water until tender. Drain and slice 1/2-inch thick. Place in a large serving bowl. Immediately fold in the mayonnaise mixture, red bell peppers, onion, thyme and parsley. Season to taste with salt and pepper. Enjoy!
Mix the mince, chillies, half the spring onions and 1tbsp soy sauce together in a bowl. Shape into 12 even-sized meatballs with wet hands. Heat 1 tbsp oil in a large frying pan and fry the meatballs until brown all over (you may need to do this in 2 batches). Transfer to a plate lined with kitchen paper. Add a third of the stock to the pan and heat until it simmers, stirring with a wooden spoon to shift any meat stuck to the pan. Return the meatballs to the pan with the rest of the stock, the remaining soy sauce, sweet chilli sauce and vinegar. Bring back to the boil, reduce the heat and partially cover. Simmer gently for 5 minutes. Add the cornflour paste and heat for a further 5 minutes, or until the sauce thickens. Cook the rice according to packet instructions and steam or lightly boil the boil the pak choi. Serve with the meatballs.
Cut roast in half and place in crockpot. Combine the V8 juice, water, vinegar, ketchup, Worcestershire sauce, brown sugar and seasonings and pour over roast. Cover and cook on low for 8-10 hours or until meat is tender. Remove meat and shred with forks and return to slow cooker and heat through. Spoon 1/2 cup meat mixture onto each roll.
In a large, shallow bowl, whisk together soy sauce, 3 tablespoons water, vinegar, honey, garlic, and crushed red pepper. Pour half of the mixture into another bowl; reserve. Place chicken in remaining mixture; marinate for 15 minutes. In a 12-inch nonstick skillet, heat 1/2 tablespoon oil over high heat. Add half the chicken; cook, tossing often, until brown and cooked through, 2 to 3 minutes. Transfer chicken to a plate. Repeat with another 1/2 tablespoon oil and remaining chicken. Wipe skillet with a paper towel. Heat remaining tablespoon oil in skillet over medium-high heat. Cook broccoli and lemon, tossing often, until broccoli is bright green, about 3 minutes. Add 1/2 cup water; cook until broccoli is tender and lemon is translucent, about 6 minutes. Add reserved marinade, cornstarch mixture, chicken, and any accumulated juices from plate. Bring to a boil; cook, stirring until thickened, 1 minute. Sprinkle with sesame seeds.
Chop peppers. Add to large pot with marjoram, chili powder, oregano, black pepper and garlic. Cook over medium heat, until peppers are softened. Mix vegetable stock powder & water in a mixing cup. Add broth, sherry, potatoes, and hot peppers to pot. Cover and increase heat. Liquid should not quite cover the potatoes. If it does, allow to cook a bit longer to reduce the amount of liquid. Cook, stirring occasionally, until potatoes are cooked through, about 15 minutes. Reduce heat to medium low. Add corn. Cook another 10 minutes. (This step allows the soup to cool a bit and stop boiling before you add the milk products). Add milk and cream. Simmer briskly 15 minutes, stirring often. Do not allow to boil! Serve with a savory/salty bread to balance the sweetness & heat of the soup.
Place all the ingredients into the crock pot. Cover and cook on low 8 to 10 hours or high 3 hours. Stir well before serving.
Preheat oven to 175°C Grease and line bottom of a 8" round or square tin. Sift flour, salt and baking powder. Using electric beaters, beat eggs for 3-4 mins on high speed. Add white sugar and continue to beat until light, fluffy and increased in volume. Add flour mixture to egg mixture, blending until just combined, on low speed. Bring 1/2 cup milk and 1 tbsp butter to boil. Add to batter and beat to combine. Pour into tin and bake 25-35 mins until cake sides shrink from sides of the pan and a skewer inserted in the middle comes out clean. Remove cake from oven and prick all over with a wooden skewer. Remember to poke the holes all the way to the bottom of the cake because you want the sauce to seep all the way through when it is poured over the cake. Combine all the topping ingredients, except the almonds/coconut in a small saucepan. over medium-low heat, stir with a wooden spoon until the butter melts and mixture is smooth. Stir in almonds and coconut and take sauce off the heat. Quickly pour over the cake whilst it's hot. Set your oven to grill and place cake under grill. Grill for 2-3 minutes until topping is caramelized and golden brown. (check on this every 10-15 seconds because if the grill is too hot, the almonds may burn) Leave the cake to cool in its tin so that the sauce can soak through the crumb. Once completely cool, carefully turn over onto a wire rack, peel off paper and turn back onto a serving plate or even back into the tin. Store cake at room temperature in an airtight container for 3-4 days.
Fix topping by mixing milk, almond extract with dessert topping whip. Beat according to directions on package, set aside. Fold in peach pie filling, well drained fruit cocktail, marshmallows. Turn into square baking pan. Spread with Topping mix. Sprinkle with grated coconut, chill.
Put the cranberries and the sugar in a small saucepan. Add in the water and stir, then heat until bubbling gently and stir again until the sugar has dissolved. Turn off the heat and leave to go cold. The berries should have softened and deflated slightly. Heat the butter in a frying pan. Add in shallots and garlic and fry gently until the shallots have softened but not coloured. Remove from heat. Mix in the sage and thyme then season with salt and freshly ground pepper. Mix in the sausage meat, minced bacon, breadcrumbs, walnuts and lemon zest. Use your fingers and make sure everything is well mixed together. Drain away the syrup from the cranberries, then stir the berries into the stuffing mix. Shape the stuffing into 8 balls, each the size of a large golf ball. Wrap each one in two slices of prosciutto. Cover with plastic wrap and put in the fridge to firm up, ideally overnight. Once the turkey has finished roasting, preheat the oven to 400°F Remove the plastic wrap from the stuffing balls and place them across a shallow roasting tin, leaving lots of space between them. Dab them all over with a little oil and roast for 30 minutes or so until crisped and cooked through.
In a large skillet, heat the oil. Add the bell pepper, garlic and ginger. Saute for 4 minutes or until the pepper is crisp-tender. Add the potatoes and broth, and bring to a boil. Reduce to a simmer and cover for 7 minutes or until the potatoes are firm-tender. Add the chicken, coconut milk, basil, cilantro, lime juice, soy sauce, peanut butter, and brown sugar to the pan. Bring to a boil. Reduce to a simmer, cover and cook for 5 minutes or until the chicken and potatoes are cooked through.
Prepare grill for cooking. Heat butter with garlic and salt over moderate heat, stirring, until melted. Transfer to a bowl and cool. Stir in parsley and pepper to taste. Brush cut sides of bread with half of garlic butter. Grill bread, cut sides down, 5 to 6 inches over glowing coals 2 minutes. Turn bread over and brush with remaining garlic butter. Grill until golden brown, 2 to 3 minutes more. Note:. Herb-garlic butter can be prepared 1 day ahead and chilled, covered. Melt before proceeding.
Melt Butter (Can substitute Oil or Spray Oil) in pan and brown chicken breasts. ADD onion and cook on low for about 5 minutes. ADD Chicken Stock and Wine and STIR in cream and 2 Mangoes that have been peeled and mashed or pureed; NOTE: Make sure Mangoes have no seeds. ADD Chicken Breasts and season to taste; HEAT until chicken is totally cooked and remove. GARNISH with slices from half a Mango that has been peeled and-- ENJOY!
Sift dry ingredients. Beat eggs, milk, & melted lard. Add wet mixture to dry ingredients. If sweet waffles are desired, add the sugar. Pour onto a hot waffle iron.
If you cannot prepare the nuts the same day, you can store them in the fridge for about two weeks. Wash the nuts and peel the outer skin. Take a knitting needle and prick the walnuts once. Place in a pot with plenty of water to cover them. Boil till soft. Remove from the saucepan and put into a large bowl of cold water. Leave in the water for 48 hours, changing the water every 8 hours. Remove from the saucepan and put into a large bowl of cold water and add the juice of one lemon. Leave in the water for 1 hour, this will make them crunchy and shiny. Put the 400ml of water and the sugar together in a saucepan and bring to the boil. Simmer for 8 minutes. Drain the nuts and put them into the syrup and boil for 5-7 minutes. Take the saucepan off the heat and put to one side for 24 hours. The walnuts need to stay in the saucepan to cool for 24 hours. At no time should you put the lid on the saucepan. Put the saucepan back on to boil and boil rapidly, when it is ready (the syrup thickens) add the juice of one lemon, boil for a little and remove from the heat. Add the cinnamon and the cloves. (The preparation time doesn't include the waiting time. Cooking time only approximately).
Preheat oven to 375. For crust combine oats and bran, cut in butter with a pastry cutter or 2 knives to coarse meal stage. Add water, stir just until moist. Press into a ball on wax paper and cover with more wax paper. Roll dough, still covered into 10 inch circle. Remove 1 sheet of wax paper and fit into a 9 inch greased pie plate. Remove other wax paper. Bake for 7 minutes. Cool on wire rack. For filling, put skillet on medium high heat and add a bit of oil. Add leak and saute for 2 minutes. Add mushrooms and saute for 5 minutes. Remove from heat and put in bowl. Combine milk and everything else except the Gruyere in a blender and process until smooth. Add to mushroom mixture and stir well. Pour into crust and sprinkle with Gruyere. Bake 35 minutes or until a knife inserted near center comes out clean. Let stand 5 minutes.
Note: I'd suggest tripling the amount of rub, butterflying the pork further, and putting the rub all over both the inside and outside of the meat. There just wasn't enough of it for my taste. Remove the pork from the fridge and let come to room temperature about at hour before preparing. In the meantime, cut along the bone as if you were going to cut the bone off completely, but leave about an inch still attached. Rub the pork all over with olive oil to coat. Season with salt and pepper. Combine the finely chopped garlic, lemon zest, and herbs and rub this all over the incision made between the bone and the meat, patting down the herbs. Make a 1 inch incision between each rib bone and thread kitchen string/ butcher's twine through these incisions to tie the roast tightly and hold it together. Place the roast on a metal cooling rack, inserted inside a deep baking tray, skin-side up. Pour water in the bottom of the tray (if you prefer, you can use white wine, and in this case, pour it all over the roast and let it drip into the tray). Roast for 3 1/2 to 4 hours at 195° F (90° C) -- if you have a meat thermometer, you're looking for the interior to be about 150° F (65° C). Remove from the oven, turn up the heat to 430° F (220° C) and cook another 5 minutes to crisp the skin. Rest for at least 15 minutes, uncovered, before slicing into thick slices and serving. This is wonderful with roast potatoes (possibly roasted in the pan juices under the pork) or sauteed greens.
Create marinade from last 3 ingredients (with possible addition of some hot sauce or cayenne, to your taste). Toss with scallops. Saute until done.
Combine butter, sugar, oats (mind you don't use the instant packets), cocoa powder, vanilla, and coffee. Roll into balls about the size of a meatball. Roll balls in coconut or pearl sugar to decorate. Eat right away, or refrigerate, or freeze if you prefer a harder consistency. Makes about 15. On Pearl Sugar pearl sugar is coarsely ground sugar used for decorating baked goods.
Combine first 5 ingredients by shaking or whisking it together. Add salt/pepper and serve.
Place the green beans, wax beans, carrots and turnips into a saucepan and add enough water to cover the vegetables. Lightly salt the water, and bring to a boil. Cook for about 1/2 hour, then add the potatoes and cook for another 1/2 hour. Stir in butter and if desired, cream. Mix together the flour and 1/2 cup water, and pour into the soup. Cook for a few more minutes to thicken. Remove from heat and serve hot.
Heat the oil in a large skillet. Add the mustard seeds. Lower the heat and cover the skillet while the seeds are popping. After the popping has stopped, add the cabbage. Stir well to coat. Cover and simmer 20 minutes. Add the turmeric, chili powder if desired, coconut and salt. Mix well. Cover and simmer 10 minutes more. Serve warm. Enjoy! Variation: To make Vegetable Toran, replace the cabbage with 6 cups frozen mixed vegetables. Proceed with recipe.
Preheat oven 350 degrees F. Line a baking sheet with parchment paper. Make the cookies: In a medium bowl, whisk together flour, baking powder, salt and cinnamon. In a large bowl, cream together the butter and sugar until light. Beat in egg and vegetable oil, followed by vanilla and mashed banana. Add flour mixture and stir until just incorporated. Drop 1 1/2-inch balls (I do a heaping cookie scoop worth) and bake for 12 to 14 minutes, or until cookies are lightly browned around the edges and set in the center. Remove to a wire rack to cool completely. Make the filling: In a medium bowl, beat together cream cheese and butter until smooth. Blend in vanilla and confectioners' sugar until mixture is smooth and thick. Add additional confectioners' sugar if mixture seems runny. Wrap cookies individually in plastic wrap, and store in the refrigerator.
Place all ingredients in a crock pot and simmer. Dip Fritos scoops or the chips of your choice.
Preheat the oven to 350° and prepare an 8x8 or 9x9 or 7x11 inch baking dish with non-stick spray. Melt the butter and chocolate chips together. It's easiest to use a microwave-safe bowl and just microwave them for 30-40 seconds, stir, microwaved again, etc. until the butter and chocolate are smoothly melted together. You can also do this step in a double boiler. Stir in sugar and vanilla. Add the eggs. In a separate bowl, whisk together cornstarch and unsweetened cocoa powder. Stir these dry ingredients into the chocolate mixture. Since you're not stirring flour and activating gluten you'll need to stir these brownies a bit longer than you would regular brownies. When the mixture starts to pull away from the side of the bowl, stir in the walnuts. (Toasting the walnuts will enhance the flavor). Spread brownie batter in the prepared baking dish. Bake at 350° for 30-35 minutes. The brownies are done when an inserted toothpick comes out mostly clean. Let cool completely before cutting into squares.
Preheat oven to 350°F. Coat 2 baking sheets with cooking spray. In mixing bowl, combine butter and applesauce, beating with an electric mixer until creamy. Add sugar, bananas, eggs and vanilla, beating until smooth. Gradually add flour and baking soda. Stir in oats and chocolate chips. Drop teaspoonfuls onto baking sheets. Bake 7-10 minutes or until golden brown. Cool on a wire rack.
Heat butter in a saucepan over medium heat. Take off heat and add the sugar, milk and corn syrup. Mix well. Place back on heat and add hot water. Stir well until the sugar is dissolved, be careful not to boil. Add cinnamon and stir well. Serve drizzled over french toast. Enjoy!
Preheat oven to 350°F. Spray Bottom of your glass baking dish with non-stick cooking spray. Pasta: *Use a large pot. Bring 6 cups of water and two tablespoons of butter (so shells don't stick) to a boil. Add salt if you want. *Return water to a boil. Boil for 10 minutes. *Remove from heat and drain well. In large bowl, beat egg. Stir in ricotta, 1 3/4 cups of the mozzarella, 1/2 cup of the Parmesan, the parsley, and the cooked meat of your choice. Assemble: Spread 1 cup of the sauce in baking dish. Fill cooked shells with ricotta mixture arrange filled shells in baking dish. Pour remaining sauce over shells. Top with remaining mozzarella and Parmesan. Cooking instructions: Bake, covered with foil, until bubbly, about 45 minutes. Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 5 minutes before serving.
In a medium-size bowl, whisk together the mayonnaise, yogurt, curry powder, salt, ground red pepper, and garlic. Stir in the chicken, green onions, green pepper, apple, and cilantro. Tuck several lettuce leaves into each pita half, then stuff with the filling. Cover with plastic food wrap and chill until ready to serve. Will keep, refrigerated, for up to 2 days.
Pour milk over bread, soften 5 minute. Break up bread with fork then beat in egg. Add bread mixture, onion, garlic, salt and pepper to ground beef and mix. Shape into balls and brown in oil on med-high heat. (about 5-7 min.). Remove meatballs and set aside. In pan drippings saute celery, onion and green pepper until softened but not mushy. Stir in pineapple (w/ syrup), chicken broth, vinegar, brown sugar and ginger. In small bowl combine cornstarch and soy sauce. Stir into skillet and bring to a simmer. Return meatballs to skillet and simmer 20 minute or until sauce thickens. Serve over rice.
To make the dough, combine water, yeast, and 1 tsp sugar in a cup and set aside. In a large bowl, combine the milk, remaining 2/3 cup sugar, butter, eggs, and salt. Stir well and add the yeast mixture. Add 3 1/2 cups flour and beat until smooth. Stir in enough of the remaining flour until the dough is slightly stiff -- it will be sticky. Turn out the dough onto a well-floured surface and knead for 5-10 minutes, adding just enough flour to keep the dough from sticking. Place in a well-buttered bowl, cover, and let rise in a warm place free from drafts until doubled in volume, 1- 1/4 hours. Punch down and let rest for 5 minute Roll out on a lightly floured surface into a 15x20-inch rectangle. To make the filling, spread half of the melted butter on the dough. In a small bowl, combine 1 1/2 cups of the sugar and cinnamon. Sprinkle over the dough, then sprinkle with walnuts and raisins if using. Roll up like a jelly roll and pinch the edges together to seal. Cut the roll into 12 or 18 slices. If making 12 buns, use the remaining butter to coat the bottoms of a 9x13-inch baking pan and an 8-inch baking pan. If making 18 buns, use 2 9x13-inch pans. Sprinkle the pans with the remaining 1/4 cup sugar. Place the cinnamon bun slices close together in the pans. Cover and let rise until doubled, about 45 minutes. Bake at 350 degrees for 25-30 minutes, or until the buns are nicely browned. Let cool slightly before glazing. To make the glaze, combine the melted butter, sugar, and vanilla. Add the water 1 T at a time until you have a spreadable glaze. Spread over buns and serve.
Heat oven to 375°F In a small bowl, combine walnuts, sugar and orange peel;blend well. Reserve 1/4 cup of mixture for topping. Stir dates into remaining mixture; set aside. Separate dough into 4 rectangles; firmly press perforations to seal. Cut each rectangle in half crosswise; press or roll out each to form eight 4-inch squares. Brush each with margarine. Spoon about 2 tablespoon date mixture across center 1/3 of each square to within 1/4 inch of edges. Fold sides of dough over filling; pinch center seam and ends to seal. Place seam side down on ungreased cookie sheet. Using scissors or sharp knife, make three 1/2-inch cuts in one folded edge. To form claws, separate cut sections of each roll by gently curving into crescent shape. Brush top of each claw with remining margarine; sprinkle with reserved sugar-nut mixture. Bake at 375F.for 8 to 12 minutes or until golden brown.
In a pan, saute curry paste for a minute or two in oil. Put in chicken legs and toss in curry/oil mixture. When fragrant, add all other ingredients except squash. Bring to the boil. Reduce heat to a simmer and cover with lid, cooking for about 45 minutes. Add the squash pieces, and cook with the lid off for 10 minutes. Taste and adjust seasonings (more fish sauce or palm sugar) as necessary. Remove lemongrass stalk and kaffir lime leaves. Serve with freshly steamed rice (we used basmati, however jasmine would be more authentic). Enjoy!