HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a heavy skillet, brown sausage, breaking up with spatula. Drain off excess fat; set aside. In a saucepan, bring salted water to a boil and stir in grits. Cover, reduce heat to low, and continue cooking for 5 minutes longer, stirring occasionally. In a medium saucepan, melt butter; stir in flour, pepper and milk. Cook, stirring constantly, until thickened. Add cheese, stirring until blended. Add sausage and half of the cheese sauce to cooked grits. Pour mixture into lightly greased casserole. With back of a large serving spoon, make 4 indentations in grits. Break an egg into each indentation. Bake at 325° for 15 to 18 minutes, or until eggs are done as desired. Reheat remaining cheese sauce to serve with grits and eggs.
In a large pan heat butter and oil, add onions and saute until transparent. Add garlic and mushrooms. Add rice and stir until transparent. Add wine, allowing it to evaporate. Add a ladle of boiling stock, simmer, and stir until it is almost entirely incorporated. Keep adding stock, a little at a time, until rice is almost cooked. Remove from heat, season and finish with butter and parmesan. Rest it for five minutes with the lid on, then serve.
Saute frozen veggies in oil in a dutch oven until tender, adding all spices. Stir ocassionally. Add broth, tomatoes, chicken and rice to vegetable mixture and simmer for at least 20 minutes, or until rice and veggies are done. Enjoy.
Cook the couscous according to package directions. Meanwhile, put the coriander and lemon zest in a bowl. When the couscous is done, mix it with the coriander and lemon zest. Add the olive oil and nuts and mix again. Season with salt and pepper. Serve immediately or chill if desired. Squeeze a little lemon juice over the couscous just before serving.
Preheat oven to 350°. Add milk, sugar, salt, and butter to a small saucepan over low heat; warm just until the butter melts. Meanwhile, butter a 1 1/2 quart or 8-inch square baking dish (glass is good) and cut or tear the bread into bite-sized pieces-not too small. Put the bread in the baking dish and pour the hot milk over it; let it sit for a few minutes, occasionally submerging any pieces of bread that rise to the top. Beat the eggs briefly and stir them into the bread mixture along with the apples and cardamom. Set the baking dish in a larger baking pan and pour enough hot water into the baking pan to come up about 1 inch from the top of the dish. Bake for 45-60 minutes, or until a thin-bladed knife inserted in the center comes out clean or nearly clean; the center should be just a little wobbly. Run under the broiler for about 30 seconds to brown the top, if you like. Serve hot or store, covered, in the refrigerator for up to 2 days. To reheat, cover with foil and heat in a 325° oven for about 15 minutes, remove foil and heat for another 5 minutes or so for a crisper crust.
In large heavy saucepan , cook bacon until crisp. Add onion and celety cooking until soft, but not brown. Stir in flour and them slowly adding in chicken stock. Add potatoes and simmer 10 minutes or until tender. Add milk and cream corn. simmer about 10 minutes. Add salt and pepper to taste. Do not boil.
Saute the onion in a deep frying pan for 1-2 minutes, then add the ground beef. Cook until beef is browned, then add the tomatoes, spices, salt and pepper to taste. Simmer for 3-4 minutes, then add the spinach and simmer 3-4 minutes more. Adjust seasonings to taste. Meanwhile, boil and drain the pasta according to directions on the package. Combine the two and place in a baking tray. Sprinkle the cheese over the top and bake in a hot oven until melted and the dish is pipping hot, about 5 minutes. Serve with a salad and garlic bread.
Butter a 9 x 13 inch pan. Mix sugar, evaporated milk and butter in large saucepan. Stir constantly over medium heat and bring to a full boil. Stir 4 minutes. Remove from heat. Stir in peanut butter, vanilla and marshallow. Spread in pan. Cool completely and cut into squares.
Combine all ingredients in a stockpot. Bring to a boil and simmer uncovered for 30 minutes. Discard bay leaf. Puree in batches in a blender or food processor. Return to pot, stir well. Serve hot and enjoy. Can also be put into small containers and frozen for future use.
Rinse each fillet well under cold water then pat completey dry using paper towels. Spray one side of each piece of foil with cooking spray. then place one salmon fillet onto each piece coated foil. This is only optional; brush the top of each fillet with a light coat of olive oil. Sprinke each fillet with lemon pepper, salt and dried dill (to taste). Top each fillet starting with the chopped sun-dried tomatoes, then olives, feta and sprinkle about 2 tablespoons toasted pine nuts on top. Fold the long sides of foil over the fillets then roll up the short sides to seal. Place each packet seam sides up on a greased baking sheet. Bake 400 degrees F for about 18-20 minutes or until the fish flakes with a fork.
Peel the tough outer skin and cut the stems from the kohlrabi. Julienne the kohlrabi with a mandolin or in a food processor fitted with a julienned blade (you will have about 4 cups), and then julienne the carrot. If using whole fennel seed, toast the fennel seeds in a small dry saute pan over medium heat until they begin to brown slightly and smell toasty. Transfer them to a mortar and pestle or spice grinder, and grind them into a coarse powder. In a small bowl, whisk the ground fennel seed, vinegar, olive oil, sesame oil, salt, pepper, garlic and chili. Pour over the vegetables and toss to coat.
Preheat over to 350 degrees. Mix eggs and milk. Put slices of bread on the bottom of greased 9 X 13 pan. Put cheese over bread. Put bacon on next and then onion. Pour egg mix over and refridgerate overnight. Bake 45 minutes - 1 hour. You can serve this with bagels, fresh fruit, etc.
Combine egg beaters with oil. Dip chicken in egg mixture. Shake in bag with bread crumbs and bake in 325 degree oven til browned, about 25 minutes. Dissolve remaining dry ingredients in pineapple juice and pour over chicken. Cover and continue cooking until tender, approximately five minutes.
Put the cream in a small bowl to one side and the honey on the other side of the bowl. Lightly warm your bread. Mix the cream and honey together and spread on your bread.
Prepare onion, garlic, and celery. Heat 1 tablespoon broth in medium soup pot. Healthy Saute onion, garlic, and celery in broth over medium heat for about 5 minutes stirring often. Add rest of broth, tomato sauce, and Italian herbs. Simmer for another 25 minutes. Drain and rinse both oysters and clams. If oysters are big, add to chowder about 2 minutes before canned clams. Heat for another 5 minutes. Season with salt and pepper to taste and sprinkle with chopped parsley.
Heat the oven to 450 degrees. Season the lamb with salt and pepper and let it rest until it reaches room temperature, about 30 minutes. Place in a roasting pan and roast for about 20 to 25 minutes for medium-rare. When the lamb has cooked for about 15 minutes, mince the mint, garlic and lemon zest until very fine, almost a paste. Note: Fresh mint will discolor almost immediately, so do this at the last -- about 5 minutes before you'll use it. Spread the mint gremolata over the rack of lamb and return to the oven for the final 5 minutes. Remove the rack of lamb from the oven and let it rest under a foil tent for about 10 minutes. Cut it into chops and serve.
Preheat oven to 350 degrees F. Combine all ingredients and cook in a casserole dish for 25-30 minutes or until potatoes are tender.
Cream butter and sugar. Beat in egg yolks. Stir in grated lemon rind. Add lemon juice and vanilla. Add flour. Form into small balls. Place on ungreased cookie sheet and flatten into rounds. Bake at 300°F for 20 minutes or until done. Transfer to wire rack and cool completely.
Preheat oven to 400°. Season chicken with 1 teaspoon each salt, pepper and paprika. heat canola oil in a saute pan. Sear chicken on each side for 5 minutes. Transfer skin side up to a rack set in a sheet pan. Roast until cooked through, 30 to 35 minutes. Add 2 tablespoons each salt and sugar plus squash to a large pot of boiling water. Cook for 10 minutes and drain. Place in a food processor. Add heavy cream, butter, cinnamon, 1 teaspoon salt and 1 1/2 teaspoon sugar. Process until smooth. Keep warm. Heat olive oil in a large pan. saute onion until translucent, about 3 minutes. Add garlic and cook 1 minute. Add swiss chard. Add salt and pepper to taste. Add chicken stock. Boil, then cook until broth reduces by half. Spoon squash and swiss chard on plate. Top with chicken. Serve -- Yum!
In a large pot, combine all the ingredients except for the hot water. Place over a medium flame, then slowly stir in the hot water. Heat through, stirring occasionally. I like to top my cup of cocoa with a dash of cinnamon.
put all ingredients in a small bowl. mix until well blended. pour into cupcake paper liner,place in microwave for a minute,let cool and enjoy!
Warm a large bowl in the microwave. In bowl, mix together 1 1/3 cup warm water with 1 tsp sugar. Sprinkle yeast on water. Let stand 10 minutes. Stir in yeast to dissolve. ----. Add next 10 ingredients. Mix to moisten. Beat with electric mixer on medium for 2 minutes or by hand until well mixed. ---. Knead in second amount of flour. Place dough into well greased 3 1/2 quart slow cooker. Smooth top with a wet hand. Place 5-6 paper towels between top of slow cooker and lid. Put an object 1/8 inch thick (such as a wooden match) between paper towels and edge of slow cooker to allow steam to escape. ---. Cook on high for 2 1/2 hours. Do NOT lift the lid for the first 2 hours of cooking time. ---. Loosen sides, a thin knife works well. Gently remove from slow cooker and place on a wire rack to cool. (Not too much though, this is so :yummy: served warm).
Preheat oven to 375. In a bowl, mix pork, orange zest/peel, cumin (to your taste), and salt to taste. Place seasoned pork in large rectangular baking pan and top with onions. Bake covered with aluminium paper for about 1 hr 45 minutes. During the cooking time, about every 30 mins or so, check on the pork and turn to prevent the pork from burning. To creat a crispy texture to pork, bake in oven 15 min more UNCOVERED and turn once so that all sides get crispy texture. Shred and serve with warm tortillas.
Spray the bottom of your largest stock or soup pot with non-stick spray and brown the ham hocks for a few minutes over med-high heat. Add the water to pot and scrape up any brown bits - but leave them in the pot for flavor. Add the diced turnips. Wash the greens to remove any dirt or sand and chop coarsely (removing large or tough stems.). Add greens to your pot - you can do this as you chop them and turn heat to medium-low. Stir the greens occasionally and add more water as neccesary. Season to taste with your greens seasoning mix. Appx. 1-3 tablespoons per pound of fresh greens. Let simmer, covered, for at least one hour - the longer, the better. Greens should be completely wilted and any stems should be very tender. Remove ham hocks from pot, let cool for a few minutes and then remove fat and bone. Chop the meat into small bits and add back to the pot. Adjust seasonings to taste. Serve with hot pepper vinegar to splash over the top. ***if a ready-made greens seasoning is not available - try using salt, pepper, garlic powder, dehydrated onions, paprika, etc. - or your favorite seasoning blend. ***this can also be a vegetarian dish - just leave out the ham hocks - but you might want to add a bit of "Liquid Smoke" to get that smoky flavor.
Also need 1 swiss roll tin, greased and lined with baking paper. Hull and slice a little over 1/2 punnet strawberries (sufficient to make up to 1 cup). Sprinkle with caster sugar. Whip the cream SOFTLY. Add vanilla essence, sliced strawberries and any syrup'residue' in the bottom of the bowl from the berries. Beat for a few seconds, mashing the strawberries into the cream. Separate eggs. Put YOLKS in small bowl, and WHITES into larger bowl. Whisk YOLKS and sugar until thick and creamy. Add hazelnuts and flour. Beat egg WHITES separately until stiff. Add a spoonful of the beaten egg whites to the yolks to soften slightly. Fold the yolk/hazelnut mixture gently through the the remaining beaten egg whites. Brush paper-lined swiss roll tin lightly with melted butter. Place the sponge mixture into the tin and spread quickly to the edges. Bake in a moderate oven for about 15-20 minutes. Turn out onto a clean TEATOWEL sprinkled well with sugar. Roll up (from the longest side). Roll the cloth INTO the cake! NOTE: be careful NOT to roll TOO tightly as this will cause the sponge to flatten. Hold hot cake for a few seconds, then gently UNroll- to remove the teatowel. Roll sponge back up and leave till cold, then unroll sufficiently enough to fill with the Strawberry Cream. Cut into thick slices and serve with the remaining strawberries (whole or halved).
Bolognese Pasta Sauce: In food processor or blender, puree onion, celery, carrot, and garlic. Cover bottom of heavy saucepan with olive oil, saute veggies in hot oil approximately 15 min. Add turkey and saute until done; season with S&P. Pour in white wine and deglaze until wine evaporates; pour in can of paste and stir in 4 cans of water. Add fresh parsley and simmer partially covered until thickened, approximately 1 hour. Pesto: Place all ingredients in blender or food processor and puree until smooth. Set aside. Bechamel: Melt butter in small saucepan, stir in flour and cook 5 minutes until mixture just starts to color. Pour in milk, S&P, and stir until thickened, approximately 10 minutes. Stir 1 cup pesto sauce into Bechamel. Assemble lasagna: (the secret is to apply thin layers of sauce), in a baking dish approximately 11 X 13 place: 1st layer: Bolognese sauce, 2nd layer: lasagna sheets, 3rd layer: Bechamel/pesto sauce, 4th layer: Bolognese sauce, 5th layer: parmesan cheese, Repeat layers 2 through 5 until baking pan is filled. Bake at 375 degrees for approximately 50 to 60 minutes covered with aluminum foil. NOTES: An option would be to layer with spinach, broccoli, zucchini, cauliflower, or any single or combination of vegetables along with the Bolognese meat sauce or a simple marinara sauce.
In a 4 or 6 quart pressure cooker, combine beef, carrots, mushrooms, onion, garlic, bay leaf, salt, thyme, black pepper, beef broth or beef stock, wine and tomato paste. Place seal in the pressure cooker lid and lock the lid in place. Place pressure regulator on vent pipe and bring to pressure over high heat. Reduce heat just enough to maintain pressure so the pressure regulator rocks gently. Cook for 12 minutes. Remove cooker from heat and allow pressure to come down naturally. Once pressure is down, remove pressure regulator from lid. (Be careful - it will be hot!) Unlock lid and carefully remove it. Remove the bay leaf and discard. In a small bowl stir together flour and 1/4 cup water till well combined. Add this mixture to cooker. Replace cooker over medium to medium high heat (but do not replace lid), and cook until stew is thickened and bubbly, stirring frequently. Once stew begins to thicken, continue cooking for 1 minute more. Remove cooker from heat. Serve stew over egg noodles.
Preheat the oven to 180C/350F/Gas 4. Place the flour in a large bowl and cut the butter into cubes. Add to the flour and rub in with the fingertrips until the mixure looks like fine breadcrumbs, or blend for a few seconds in a food processor. Stir in the rolled oats, demerara sugar, sesame seeds and cinnamon. Mix well and reserve. Prepare the rhubarb by removing the thick ends of the stalks and cut diagonally into 2.5 cm chunks. Wash thoroughly and pat dry with a clean tea towel. Place the rhubarb in a 1.1 litre pie dish. Sprinkle the caster sugar over the rhubarb and top with the reserved crumble mixture. Level the top of the crumble so that all the fruit is well covered and press down firmly. If liked, sprinkle the top with a little extra caster sugar. Place on a baking sheet and bake in the preheated oven to 40-50 minutes, or until the fruit is soft and the topping is golden brown. Sprinkle the pudding with some more ca. ster sugar and serve hot with custard or cream.
In a bowl, blend together mayo, sour cream, mustard, lemon juice and Worcestershire. Stir in celery, capers, minced egg, pimiento and parsley. Chill. Arrange leaf lettuce on four salad plates. Place one avocado half on each plate. Reserve a little crab for garnish and divide remaining between the between the 4 avocado halves, placing the crabmeat in the cavities of the avocadoes. Spoon a fourth of the dressing over each avocado. Place one piece of reserved crab on top. Sprinkle each salad lightly with paprika. Cut each tomato in half lengthwise. Place one-half of the tomato on the lettuce at each end of the avocado. Cut each artichoke heart in half lengthwise and place on each side of the avocado. Cut each egg in quarter wedges and place on each corner of the salad platter. Place one black olive alongside each quarter of egg. Serve immediately.
Mash artichokes and add all the remaining ingredients. Mix well. Spread in greased, shallow, ovenproof dish and bake for 10 minutes in 350 F oven or until bubbly.
Butter a baking dish large enough to hold the fish in a single layer. Line the bottom of the dish with the potato slices. Sprinkle with 1/2 of the parsley, put fish on top of potatoes. Layer onions on top of fish. Sprinkle with parsley, rosemary and pepper. Drizzle on oil. Bake 25 minutes at 350°F Add lemon juice.
Cook noodles, drain. Melt butter and saute the onions until tender, meanwhile cook mashed potatoes according to package. *Steps1 and 2 should be done around the same time. Place half of the cooked noodles in the bottom of a 13x9 casserole dish. Layer with 8 slices of cheese, all potatoes, the remaining noodles and top with remaining 8 slices of cheese. Poke holes through the top layer of cheese; pour butter and onion mixture over top, making sure it seeps through the holes. Serve.
Put halibut chunks in a bowl; sprinkle with cajun seasoning and toss to coat. Transfer halibut to a well-greased grill wok (the kind with holes in it). Stir-grill over hot coals for 8-10 minutes, tossing while cooking. In a big bowl, add cabbages; mix well. In a smaller bowl, add vinegar, sour cream, green onions, and salt; stir to combine. Add dressing mixture to cabbage; toss to coat well. For each tortilla, fill with 1/3 cup cabbage mixture and 4-5 chunks of halibut; fold up and serve with lemon wedges, salsa, tartar sauce, guacamole, and a pitcher of margaritas.
Drain Pineapple really well and mix in Chili Sauce, onion, red pepper flakes, soy sauce and Tobasco.Set aside. Slice Spam into 10 slices. Split and toast English Muffins.You can keep these warm in low oven. In skillet fry Spam slices until lightly browned on both sides. Place 2 slices of Spam on English muffin half, add cheese slice and pineapple relish.Top with muffin half. If you'd like you may spread muffin halves with mayonnaise before assembling sandwich.
Preheat oven to 425 degrees F. In a large skillet over medium heat, melt butter. Add onion and cook until soft, about 3-5 minutes. Add sausage and cook, breaking apart into bite size pieces, until browned. Stir in flour until completely combined then add the milk and bring to a simmer. Once the mixture has thickened, stir in the cream cheese, 1 1/2 cups cheddar cheese and 1 1/2 cups monterey jack cheese until completely combined and melted. Fold in the cooked macaroni, tomatoes, salt and pepper and transfer to a 2-quart casserole dish. Top with tater tots, then use a spoon to create 6 wells and break eggs into each well. Top with remaining 1/2 cup shredded cheddar and monterey jack cheeses, avoiding covering the eggs. Bake until egg whites are set, about 12-15 minutes. Top with sliced scallions and serve.
Saute onions in butter. Add all of the remaining ingredients to a crock pot and simmer several hours of blend flavors.
Cream butter, lemon peel and lemon juice until light. Add sugar and cream until light and fluffy. Add eggs and blend well. In another bowl, mix flour and salt; gradually add to creamed mixture, beating well until blended. Stir in currants. Drop by teaspoonsful onto greased and floured baking sheet. Bake at 350* for 10 minutes or until set. Remove to a wire rack to cool.
Cut the butter into half-inch cubes and keep at room temperature until soft so that it can easily be mixed with a rubber spatula. The butter can also be softened by placing it in a microwave oven for thirty of forty seconds. In a mixing bowl, cream the butter. Stir in the mustard, thyme and salt. Fold in the blue cheese and gently blend until all is incorporated. Taste for seasoning and add salt if desired. With a rubber spatula, form the butter into two nine-inch logs along the bottom edge of two pieces of aluminum foil. The logs should be about an inch and a half in diameter. Roll each in the foil to the other end. Carefully twist the ends of the foil so that the butter forms into a tube. Continue to twist until just snug to complete the form. These can be kept in the freezer. If serving the same day, keep in the refrigerator at least four hours so the butter can harden for ease of serving. From the logs cut one half-inch slice per portion of steak, hamburger, etc. Remove the foil then place on hot steaks and chops from the oven or grill.
Saute the onion and garlic together until soft and slightly brown. Mix all ingredients thoroughly together. Divide into 8 even portions. Shape into burger patties. Coat a fry pan in spray oil and fry the burgers until thoroughly cooked, turning once.
Fill the plastic bottle about 3/4 full of Karo syrup, then add about 1 1/2 tablespoons of the metallic glitter strands and fill the bottle with cold tap water and seal well. Slowly turn the bottle upside down 2-3 times and watch it sparkle.
In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until no longer pink and juices run clear. Mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking until well blended. Remove from heat, and serve warm with the coriander and basil. Prawns (approximately 1/2 pound) may be substituted for chicken in this recipe. Cook them only until opaque. If kaffir lime leaves are not available, substitute 1 tablespoon lime zest.
Chop the garlic finely. Sprinkle 1 tablespoon salt over the garlic and continue to chop it, occasionally smashing and smearing the garlic with the flat side of the knife, until the garlic becomes pastelike. (Alternatively, mash the garlic and salt together in a mortar and pestle.) Put the garlic paste, butter, thyme, and pepper in a small bowl. Fold the softened butter over and onto the garlic and thyme, mashing it down with the back of a spoon or spatula. Use a sheet of plastic wrap to help shape the butter into a log, wrap the log well with the plastic wrap, and refrigerate until ready to use. (The garlic butter can be made up to 3 days ahead; it can also be frozen, well wrapped, for a couple of months.). Melt half of the garlic-butter mixture in a small pan over medium heat. (Rewrap and save the other half for future use; it's great stuff under the skin of a chicken before roasting or tossing into the broth of steamed mussels.). Heat the oven to 425 degrees F. In a large ovenproof saute pan, heat the vegetable oil over high heat until very hot. Season the steaks with a little salt and pepper. Add the steaks to the pan and brown them well on 1 side, about 5 minutes. Turn the steaks and brush them liberally with the garlic butter. Finish cooking the steaks in the oven, brushing them occasionally with more garlic butter, until done, about another 5 minutes. (The time will vary depending on how you like your steaks cooked and how thick they are.) Remove the steaks from the oven and allow them to rest for 5 minutes before serving. Serve smaller steaks whole or sliced thinly across the grain. Cut larger steaks into 2 servings or into thin slices. Spoon any remaining juices from the pan onto the meat as well.