HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat broth to boiling in 2-quart saucepan; stir in saffron. Set aside. Meanwhile, cook sausage in large paella pan or 3-inch deep 12-inch ovenproof skillet over medium heat about 5 minutes, stirring occasionally, until brown. Move sausage to one side of pan. Add bell peppers and onion to pan. Cook about 5 minutes, stirring occasionally, until crisp-tender. Stir in garlic and tomatoes; heat to boiling. Stir in rice, wine and heated broth mixture; heat to boiling. Reduce heat. Cover and simmer 15 minutes; remove from heat. Stir in shrimp and peas. Cover and simmer about 10 minutes or until rice is tender. Sprinkle with parsley.
Preheat oven to 375. Rinse chicken and pat dry. Combine ingredients in large bowl (or zipper bag if you're going to marinate). Add chicken to marinade and thoroughly coat. When ready to bake, place pieces skin side down in baking pan and bake for 30 minutes. Remove from oven, turn pieces skin side up, baste with juices, and bake for another 30 minutes, basting once.
Preheat oven to 375 degrees for a metal pan or 350 degrees for a glass pan. In a large bowl combine bread and milk and soak for 5 minutes. Stir in egg, butter, fruit/raisins, brown sugar, nutmeg and cinnamon. Mix well. Press into a 9 inch greased square pan. Bake in preheated oven for 35 minutes or until golden brown. Leave in pan to cool. Cut in squares.
Put the lemon juice into a cup measure, then make up to a full cup with water. Put all ingredients into a saucepan and boil (don't just simmer) for 10 minutes, stirring constantly after it boils - must not stir until it has boiled or it will go candied. As Chef Dudo mentioned in her review, it thickens on cooling.
To prepare dressing, combine the first 12 ingredients in a blender, and process until smooth. To prepare salad, combine lettuce and remaining ingredients in a medium bowl. Drizzle dressing over salad; toss gently to coat.
In small bowl mash egg yolk add olive oil, water and lemon juice Beat with a wire whisk til creamy, Season with oregano, salt, and pepper. Tear spinach salad bowl, add celery, chopped walnuts and crumbled feta cheese. Pour dressing over and toss lightly. Put on salad plates, mound with Julienne pickled beets. Garnish with chopped egg white.
Position the racks in the top third and center of the oven and preheat to 350° F. Using a hand-held electric mixer set at high speed, beat the butter, sugar, and orange zest in a large bowl until well combined, about 3 minutes. Beat in the eggs, one at a time, then the vanilla. In a medium bowl, whisk the flour, baking powder, chili powder, and salt to combine. Using a wooden spoon, gradually beat in the butter mixture. Work in the chocolate, walnuts, and cherries. Divide the dough in half. Using lightly floured hands on a floured work surface, form the dough into two 10 X 2-inch logs. Place the logs on an ungreased large baking sheet, at least 2 inches apart. Bake on the center rack until set and golden brown, about 30 minutes. Remove from the oven and let cool on the baking sheet for 20 minutes. Using a serrated knife and a sawing motion, carefully cut the logs into diagonal slices about 1/2 inch wide. Place the slices on ungreased baking sheets. Bake until the undersides of the biscotti are beginning to brown at the edges, about 8 minutes. Turn the biscotti over. Switch the positions of the baking sheets from top to bottom and front to back. Continue baking until lightly browned on the other side, about 8 minutes more. Cool completely on baking sheets. (The biscotti can be prepared up to 1 week ahead, cooled, and tightly covered in an airtight container at room temperature.) Reprinted from Back to the Table: The Reunion of Food and Family by Art Smith.
Heat oven to 375°F Spray 81&#8260;2x41&#8260;2-inch loaf pan with nonstick cooking spray. Cook zucchini and carrots together in boiling salted water 2 to 3 minutes or just until tender. Drain; rinse with cold water. Set aside. In large bowl, beat butter on medium speed until soft and smooth. Add eggs one at a time, beating each egg until mixture is almost smooth. In medium bowl, combine all-purpose flour, orange peel, lemon peel, baking powder, salt and pepper; mix well. Gradually add to egg mixture, beating until well combined. Stir in vegetables and ham. Spoon batter into pan; spread evenly. Bake 40 to 45 minutes or until knife inserted in center comes out clean. Remove from pan; cool on wire rack. Cut into 1&#8260;4-inch slices; arrange on serving tray. Garnish with edible flowers or fresh herbs.
Dissolve your sweetner of choice in one tablespoon of hot water. Add all ingredients except the ice to the blender. Whiz it a couple of times and then add the ice. Blend on highest setting until ice is completely crushed.
Mix peanut butter and soft butter until well mixed. Add Rice Krispies and mix well. Add powdered sugar; mix well. (I found it easier to mix with my hands). Mold into melon ball-sized balls. Put in refrigerator until cold. Melt chocolate as per instructions on package. I use coating chocolate bar squares that comes in the one pound or two pound packages and melt in microwave. I usually double the recipe. You can use a bag of chocloate chips and 1/2 bar paraffin, if desired, and cook in double boiler or microwave. I have fixed both ways and perfer the chocolate squares. Dip balls into chocolate and drain on waxed paper. I store my in the refrigerator.
Dice the onion and mince the garlic. Add both to a large skillet with the olive oil. Use a vegetable peeler or the side of a spoon to scrape the skin from the ginger. Once peeled, grate the ginger on a cheese grater straight into the skillet. Saute the onion, garlic, and ginger over medium-low heat for about 5 minutes, or until the onion is soft and transparent. While these are cooking, dice the tomato. Add the curry powder and cumin to the skillet and continue to stir and cook for one minute more. Add the diced tomato and salt. Continue to cook for about five minutes more, or until the tomato has broken down and is no longer holding its diced shape. Drain the chickpeas in a colander and give them a quick rinse. Add the rinsed chickpeas, frozen spinach, and a half cup of water to the skillet. Stir everything together and then bring it up to a simmer over medium heat. Let the mixture simmer for five minutes so that the flavors can meld and everything heats through. After five minutes most of the water should have simmered away. Turn the heat down a bit (medium-low) and add the evaporated milk. Depending on how thick you want the sauce, you can either just heat through or let it simmer until thickened. If you prefer a smoother Chana Saag, you can use an immersion blender to puree some of the mixture, or transfer half of it to a blender and carefully puree it.* I left mine chunky. Once it's heated through, adjust the salt and curry powder to your liking.
Cream sugar, shortening, eggs and vanilla. Then add dry ingredients and milk in small amounts and mix well. Grease sheets very good. Drop by tablespoon. Sprinkle with sugar. Bake at 350 for 10-15 minutes.
Mix first 3 ingredients and press in a 9 x 13 pan and bake at 350 F for 15 minutes. Mix next three ingredients and pour over first layer. Mix milk, vanilla and butterscotch pudding until thick and pour over second layer. Top the first 3 layers with the whipped cream. Sprinkle entire dessert with the nuts and enjoy!
Mix 1st 5 ingredients in a large bowl and make a well in the center. In another bowl beat egg, mix in butter and milk. Pour into well in dry ingredients, add blueberries and stir to make a soft dough. Form either into 16 individual rolls or two 6-7 inch circles scored on top into 8 pie-shaped wedges. Transfer to baking sheet & sprinkle with sugar. Bake in 425 degree oven for 15 minutes until risen and browned. Makes 16 scones.
Select very large onions, 4 inches or so in diamater. Prepare onions by peeling off the papery skin, then slicing off about 1/2 inch from the top of the onions. Trim the root end, taking off the very least amount of flesh possible. Take a very thin slice from the root, just barely enough to help the onion remain standing on that end without toppling over. Using a small, sharp knife and a spoon, hollow out the onions. Leave a wall of onion that is two layers thick at the top. Use the knife to cut into the top of the onion down into the center, leaving the outer 2 layers intact. Use the spoon to scoop the interior flesh out. Use care when you approach the bottom of the onion, the layers are thiner there and you may need to leave a bit more flesh. Finely chop the onion trimmings from one onion. Discard the remaining onion trimmings, or reserve for another use. Set asidethe onion shells. Heat oven to 350 degrees. Prepare a 9x9 baking dish by spraying with non-stick cooking spray. Fry the sausage, crumbling into small bits as it cooks. When the meat is about halfway done, add the chopped onion and continue cooking until the meat is done and the onion tender. Add the can of tomatoes, with their juice. Simmer a few minutes, until the tomatoes are heated through and the juice has blended into the meat. Remove from heat and add the cheese, stir through. Spoon the sausage mixture into the onion shells, packing down tightly. Place the filled onions in the prepared baking dish and place in oven. Bake for 60 minutes, or until the onions are tender and beginning to brown. Sometimes I fill the onions, then refrigerate for another day. The cooking time is about the same. I have also used the same stuffing to fill bell peppers. The peppers bake for a slightly shorter time, about 45 minutes is usually long enough for them to be tender.
Combine chicken and marinade ingredients in bowl or zipper bag. Allow to marinate in the refrigerator at least 4 hours. Prepare all vegetables. Grate cheese. Prepare dressing. In wok or large frying pan, heat olive oil. Drain chicken, and saute until cooked through. While chicken is cooking, heat beans (microwave is great for this). Heat tostada shells in oven. To assemble, place tostada shells or crowns on plates. Divide ingredients between plates as follows: Top shells with beans and chicken. Add lettuce, tomatoes, avocado, green onion, olives, radishes, and grated cheese, as desired. Serve, passing dressing at table.
Preheat oven to 375 farenhiet. Line a baking sheet with parchment paper or foil. Combine brown sugar, dried cherries, walnuts and cinnamon in a small bowl. Add apples and stir to evenly coat apples with sugar. Work with one sheet of phyllo at a time and keep remaining sheets covered. Fold phyllo cross-wise then lengthwise into quarters. Scoop one fourth of apple mixture ontu center of folded phyllo. Bring corners and sides of phyllo up into a bundle and pinch tightly at center to hold closed. Place bundle on prepared pan. Immediately brush phyllo with one teaspoon of the butter and sprinkle with 1/2 teaspoon cinnamon sugar. Repeat with remaining apple mixture and three sheets of phyllo. Bake 15 minutes or until phyllo is browned and apple juices begin to sizzle.
Place all ingredients except tea in a food processor and process until very smooth. Strain through a fine sieve or cheesecloth. Whisk into tea. Some people prefer more sugar Serve over ice.
Mix all together, pour into either a champagne or wine glass. Garnish with Strawberries. Enjoy.
In a large, heavy skillet, melt butter or margarine. Cook onions over medium-low heat until golden brown. Add the mushrooms and continue cooking until mushrooms are tender. Let sit until cool enough to handle. In a large bowl, mix the sirloin, salt, pepper, steak sauce, and onion-mushroom mixture. Form into 5 burgers. In same skillet, heat olive oil over medium heat. Dredge burgers in flour and cook until desired doneness, turning once. Add cheese (if desired) and melt atop burger. Top with a dollop of sour cream.
Cook the bacon in a nonstick Dutch oven set over medium heat until crisp. With a slotted spoon, transfer to a paper towel to drain. Remove all but 2 teaspoons of the drippings from the Dutch oven. Meanwhile, pat the beef chunks dry with paper towels; Put the beef, flour, paprika and Montreal steak spice and flour in a large zip-close plastic bag. Shake the bag until the beef is evenly coated with the flour. Heat the drippings in the Dutch oven over medium-high heat. Add half of the beef and cook until browned on all sides, about 5 minutes. Transfer to a plate. Repeat with the remaining beef. (Don't worry if it looks like it is overcooking -- once you add the veggies the crust on the bottom of the pan will scrape up easily and will add flavour and richness to the stew!). Crumble the bacon; set aside. Add the onions, carrots, celery, turnip, mushrooms, green beans and garlic to the Dutch oven. Cook, stirring frequently to scrape up the browned bits from the bottom of the pot, until the onions are golden, about 3 minutes. Stir in the beef, bacon, beer, coffee, beef broth, ketchup, HP sauce, Splenda Brown sugar, Worcestershire sauce, bay leaves, crushed red pepper, and bring to a boil. Reduce the heat and simmer, partially covered, 2 hours. Add the potatoes and simmer until the beef and potatoes are fork-tender, about 40 minutes. Add more beef broth if it becomes too dry as the potatoes cook. Gradually mix the corn starch with water in a seperate cup until smooth. Add to the simmering stew. Stir until thickened. Mix in Herbes de Provence 15 minutes prior to serving.
Blend all ingredients in a large bowl until sugar is completely dissolved. Dump over meat placed in a long dish covered tightly with plastic wrap or place into ziplock bag(s). Marinate overnight (or for two days). Turn meat 3-4 times each day. Remove from marinade when ready to cook. Discard marinade. Grill over low to medium coals or bake in the oven at 325F until cooked through. Cooking times will vary based on grill/oven heat and type of meat.
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain. In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
Heat milk, water, shortening and potatoes just until shortening is melted. Remove from heat and place in large bowl with sugar and salt. Add 2 cups flour mixed with yeast. Add eggs and mix well. Stir in enough of remainging flour to make dough smooth and elastic - about 6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour. Punch down and divide into thirds. On a floured surface, roll eacfh portion into a 12 inch circle. Cut each circle into 12 pie shaped wedges - beginning at wide end, roll up each wedge. Place rolls, point side down and two inches apart on greased baking sheets. Cover and let rise 30 minutes or until nearly doubled. Bake at 400F for 15 minutes.
Preheat the oven to 450°F. Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl. Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken. Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes. Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended. Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.
Prepare cipollini (see tips in description above). Melt butter & olive oil over medium heat, add onions & sautee until slightly soft & slightly golden brown, approximately 6-10 minutes depending on size of onions. Add remaining ingredients & reduce heat to medium-low. Cook onions in liquid until liquid is reduced & has a light syrup consistency. Season with salt & pepper if desired. Plate & Serve.
mix all the ingredients together and chill in refrigerator for 30 minutes before serving. Longer chilled the better the taste.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Add garlic, onion and sausage, breaking up any lumps with a spoon, until browned, 5 to 7 minutes. Meanwhile, blanch kale in a 6-quart pot of boiling salted water, uncovered, 5 minutes. Remove kale with a large sieve and drain. Return cooking water in pot to a boil, then cook pasta in boiling water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. While pasta cooks, add kale to sausage in skillet and saute, stirring frequently, until just tender, about 5 minutes. Add broth, stirring and scraping up any brown bits from bottom of skillet, then add pasta and 1/2 cup reserved cooking water to skillet, tossing until combined. Stir in cheese and thin with additional cooking water if desired. Serve immediately, with additional cheese on the side.
Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend. Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. Cover and freeze until frozen, about 2 hours and up to 2 days. Heat the oil in a large frying pan over medium heat. Working in batches, fry the cheese until golden brown, about 1 minute per side. Transfer the fried cheese to plates. Sprinkle with the remaining cheese and serve with the Marinara Sauce. Marinara Sauce: In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using).
Cook pasta by following the package directions (may omit salt and fat); drain. While pasta is cooking, heat oil in a large nonstick skillet over medium heat. Add in garlic; stir/saute 2 minutes. Drain clams, reserving liquid. Add clam liquid to skillet; simmer 5 minutes. Add in clams; simmer 5 minutes. Combine drained pasta and clam mixture in a serving bowl; toss gently. Sprinkle with cheese and pepper; serve immediately.
Melt butter in pot. Add rice and spices. Fry gently for a few minutes to extract flavour from spices. Add water, sultanas and vinegar and bring to boil, stir well. Simmer till done (about 20 minutes). Sprinkle with toasted slivered almonds.
Preheat oven to 375 degrees F. In large bowl, mix together cream cheese, diced Chipotle Gouda and Chipotle Chicken. On a clean flat work surface, stuff jalapeno peppers with cream cheese mixture. Distribute the shredded Chipotle Gouda evenly over the tops of stuffed jalapeno peppers. Wrap a strip of Bacon around each jalapeno pepper. Spray baking sheet with nonstick cooking spray and place jalapenos on baking sheet. Bake for 15-20 minutes, until peppers are tender and bacon is crispy; serve warm.
Heat oven to 450 degrees. Grease bottoms and sides of six 6-oz custard cups and dust with cocoa. In a saucepan, melt chopped chocolate and butter over low heat. Cool slightly. In a large bowl, beat whole eggs and egg yolks until well blended. Add powdered sugar and mix together. Stir in flour, then add the cooled chocolate mixture and stir until combined. Pour batter into custard cups and place on a baking sheet. Bake 12 to 14 minutes, or until sides are set and centers are still soft (tops will be puffed and cracked). Remove from oven and let stand for 3 minutes. Run a small knife or metal spatula around the inside of the cups to loosen the cakes from the edges. Turn cakes out onto serving plates. Serve plain or with a dusting of powdered sugar. Or kick it up another notch by serving with ice cream or whipped cream and fresh berries for an extra element of yum. Watch the how to make Molten Lava Cakes video here: https://www.youtube.com/watch?v=kiQpfsFKkyc.
Preheat oven to 350. Mix dry ingredients in a medium bowl. Beat egg with oil and water and pour into the dry mixture stirring until blended. Fold in the nuts. Grease a 6 hole muffin tin -- or spray with Pam. Spoon batter into tins and bake for 25-30 minutes. Serve with butter and/or jam.
Preheat oven to 325. Line a roasting pan with foil, use enough foil to be able to cover the meat completely and tightly so that no juice can drip out. Trim excessive fat off the brisket. Lay the fresh piece of brisket on the foil. Sprinkle one entire packet of onion soup mix on the brisket. Shake the italian dressing well, then pour the entire bottle all over the brisket. Its ok if you do not cover all of the onion soup mix. Roll up the foil around the brisket so that it is air tight and so the juices will not leak into the pan. Place in the oven on the middle rack and let cook for approximately 2 1/2 hours. Open foil carefully as lots of steam will emerse. Let brisket cool slightly, then remove from pan. slice thin long strips of the brisket and set into serving dish. Pour the juice over the brisket and serve.
Coat chicken with the Moroccan spice. Fry the onion in butter until soft. Tip in the chicken, then cook for a few mins more. Stir in the rice and apricots, then pour in the stock cube with 700ml boiling water and the chickpeas. Cover the pan and simmer for 10 mins until the rice is tender and has absorbed most of the liquid. Toss in the chopped flat leaf parsley and serve.