HumbleIntelligence/food-ner-1-Million huggingface dataset:
Meat Sauce: Melt butter in a 3 1/2 Quart Dutch oven, saute onion, ground chuck or lamb and garlic, stirring until brown, 10 minutes. Add herbs, spices and tomato sauce and stirring until it starts to boiling. Reduce heat and simmer, uncover, 1/2 hour. Halve unpaired eggplants lengthwise. Slice 1/2-inch thick. Place in bottom of broiler and sprinkle lightly with salt. Brush lightly with melted butter. Broil 4-inches from heat, 4 minutes per side, or until golden. Preheat oven to 350 Degrees. Make Cream Sauce. In medium saucepan, melt butter. Remove from heat and stir in flour, salt and pepper. Add milk gradually. Bring to boiling, stirring until thickened. Remove from heat. In small bowl beat eggs with wire whisk. Beat in some hot Cream Sauce mixture. Return mixture to saucepan and mix well. Set aside. To assemble casserole, in bottom of shallow, 2 quart baking dish (12x7x2 inches). Layer half of eggplants, overlapping slightly. Sprinkle with 2 Tbsp of each of grated parmesan and cheddar cheese. Stir bread crumbs into meat sauce. Spoon evenly over eggplant in casserole, then sprinkle with 2 Tbsp of each of parmesan and cheddar cheese. Layer rest of eggplant spices, overlapping, as before. Pour Cream Sauce over all. Sprinkle top of remaining cheese. Back 35 to 40 Minutes or until golden brown and top is set. If desired, brown top of little more under broiler, 1 minute. Cool slightly to serve. Cut in Squares.
Stove top: Brown ground beef and onion in Dutch oven. Drain and rinse under hot water. Return to pot. Add chili beans and seasoning. Add broth to desired consistency - keep in mind that once the chili beans start to warm, the sauce in them will loosen up some, so don't add too much broth at first so it doesn't turn out thinner than you want. Heat for at least 30 minutes. Crock pot: Brown ground beef and onion in skillet. Drain and rinse under hot water. Combine all ingredients in crock pot. Cook on low 6 or more hours, high for 3 or more hours.
Heat oven to 375. Mix the dry ingredients, then cut the shortening in until it resembles fine crumbs. (I gave up on this and just smooshed it with my hands.) Add water, 1 tablespoon at a time, until mixture forms a stiff dough when you press it together. (Alternatively, you can mix this in your food processor). On lightly wheat-floured surface, roll the dough out to about 1/8-inch thick. If needed, use ice water as "glue" to patch it together- It might fall apart a little. Cut into rounds with a large cookie cutter or the top of a glass about 2 1/2" in diameter. Or you can cut it into squares with a knife. Place on and ungreased baking sheet. Bake until the oatcakes start to brown, about 12-15 minutes. Cool a bit on a wire rack, if your gang will wait that long. To serve, top with whatever you find in your kitchen. These are not sweet, so they make a great base for sweeter toppings like jelly and honey. Other toppings we've use are peanut butter, butter, sliced fruit, cream cheese and coconut. I think we even used chocolate chips a time or two. Use your imagination! Per serving (2 oatcakes): 183 calories, 3g protein, 16g carbohydrate, 12g healthy fats, 2.5g fiber, 135mg sodium.
In a large saucepan cook sugar snap peas in boiling water about 1 minute or until crisp-tender, drain. Add butter and lemon peel, toss to mix. Season to taste with salt and pepper. Serve immediately. Garnish with fresh mint, if desired.
Brown meat slowly in oil in heavy kettle or dutch oven. Sprinkle with sugar and continue browning until all meat is well seared. Dust lightly with flour and continue to brown. Add seasonings, bay leaf, cloves, tomatoes, green pepper, stock, and boiling water. Cover kettle. Simmer over low heat for 2 1/2 hours until meat is tender. Add vegetables, except peas, and continue to cook 1 hour longer. Add peas and cook 15 minutes longer. Small buttered biscuits complement this stew.
Mix sugar, syrup, and butter over medium heat in saucepan. As soon as it starts to boil stir constantly for eight minutes. Remove from heat. Add water in 3 intervals, 1/4 cup at a time, stirring well after each addition. Add sweetened condensed milk. Stir until well blended. Pour into sterilized canning jars and place lids on. Store in refrigerator.
In a small bowl combine the ancho powder, cumin, granulated garlic, and 1/2 teaspoon salt. Rub the spice mixture onto both sides of the pork chops. Over medium-high temperature in a large nonstick skillet, heat 1 teaspoon oil, then brown the pork chops, 4 minutes per side or until done (depending on the thickness of the chops); remove meat from pan and set aside, keeping warm. Add the remaining 1 teaspoon oil and the butter to the skillet you cooked the pork in and allow them to melt together, then add the onion, bell peppers, sherry, and remaining 1/2 teaspoon salt, and saute for 4 minutes or until cooked to desired texture. Add the minced garlic cloves and saute 1 additional minute, then remove from heat and stir in the lime juice; season to taste with freshly ground pepper. Serve browned pork chops and sauteed peppers together - they go well with rice and beans.
Place shredded cheese on bottom halves of each roll. Layer beef on top of cheese. Arrange bell pepper slices and onion over meat. Drizzle each with a little italian salad dressing and place tops on rolls. Wrap sandwiches in foil and heat in a preheated 350 oven for 10-12 minutes or until warmed through. To Serve: Place meat juices in a microwave-safe measuring cup. Microwave on high for 1 1/2 minutes or until hot. Serve in small bowls on the side for dipping sandwiches.
Mix all ingredients in a 5 qt pan. Place over medium heat, stirring often, for 15-20 minutes until hot and cheese is melted.
finely chop the onions. peel and halve the potatoes. de-stone the olives. bring chicken stock to the boil. put potatoes, onions, olives and herbs in a deep-sided casserole dish and cover with the hot stock. add the juice of the lemons. add seasoning. place chicken pieces on the top (doesn't matter if they sink, but the skins will brown nicely if they rest on the potatoes). place in the middle of a 200c for 50 minutes or until the potatoes begin to break up. serve in bowls with green beans or other green veg.
In a large saucepan cook the mushrooms, onion, and garlic in hot oil till onion is tender but not brown. Stir in the rice- Cook and stir for 5 minutes. Meanwhile, in another saucepan bring the vegetable or chicken broth to a boil; reduce heat and simmer. Slowly add 1 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir till liquid is absorbed. Add 1/2 cup broth and the asparagus or broccoli to the rice mixture, stirring constantly. Continue to cook and stir till liquid is absorbed. Add 1 cup more broth, 1/2 cup at a time, stirring constantly till the broth has been absorbed. This should take about 15 minutes. Stir in tomato, carrot, and the remaining 1/2 cup broth. Cook and stir till rice is slighly creamy and just tender. Stir in fontina or Muenster cheese, Parmesan cheese, and basil or parsley. If desired, garnish with some tomato slices- Serve immediately.
Boil noodles as per package instructions. Drain and soak in cold water for about 2 mins to prevent them from cooking further. Drain and mix with 1 tbsp vegetable oil to prevent them from sticking. Set aside. In a small container, mix the sriracha sauce, ketchup, vinegar, and soy sauce. Set aside. In a wok or large frying pan, heat 2 tbsp oil to sizzling. Add ginger and garlic pastes. Stir fry for a minute then add the white part of the spring onions. Stir fry for another minute. Add the red and green bell pepper, carrots & stir fry until these veggies are partially cooked (about 2 minutes). Add the cabbage and stir fry for another minute. Add the sauce mixture. Mix well and then do a quick taste for salt and pepper. Add the drained noodles & mix until all is well combined. Add half of the green part of the spring onions (reserve half for garnishing) and stir fry for 2 minutes, until noodles are hot. Serve immediately with garnish of remaining spring onions.
For Chicken: In a shallow baking dish or pie plate combine coconut and bread crumbs. Set aside. In a medium bowl, beat eggs, milk and coconut extract. Dip chicken strips into beaten eggs, then dip in seasoned flour. Dip again in eggs. Press into coconut-bread crumb mixture, using palm of hand. Coat well! Heat 1/2 inch of oil in frying pan over medium high heat. Add coconut-battered chicken to oil and fry on both sides until golden brown. (2-3 minutes). Remove from pan and let stand for 3 minutes. Cut in slices. For Salad: Arrange mixed greens, artichokes, tomato, hard-boiled egg slices, avocado slices, shredded cheese and black olives on large platter. Place coconut chicken over greens. Serve with honey mustard dressing. For Dressing: In a small bowl, combine all ingredients with a whisk. Can make ahead and store in fridge. Serve with salad.
Zest rind of oranges and juice oranges; set aside. Cream butter and sugar until light and fluffy then add eggs. Add flour mixture and sour cream in small amounts alternately to egg /sugar mixture. When well mixed, beat in Grand Marnier,orange zest and pecans. Fold beaten egg whites into batter. Pour into a greased and floured 10" bundt pan;bake 40-50 minute at 350 degrees. While cake is baking; combine glaze ingredients simmer over medium heat until ingredients are combined. Spoon sauce over hot cake is still in the pan, cool before removing from pan. Invert onto cake plate and enjoy.
In a large nonstick skillet, saute onion, carrot, potatoes and ginger in oil until soft, 5 minutes or so. Add curry powder, salt, cumin, cayenne and pepper to mixture. Add water; cover and simmer, stirring occasionally for 10 to 12 minutes or until vegetables are almost tender. If water is not absorbed, uncover and cook until just about evaporated. Add peas and cook a few minutes, then stir in coriander and remove from heat. If using larger egg roll wrappers, cut in half diagonally to make 2. Place a tablespoon of filling in center of each wrapper (depending on size), then moisten edges of wrapper with water; fold in half to form triangle and press edges together to seal. Arrange on baking sheet and brush lightly with oil. Bake in 375°F (190°C) oven for 12 to 15 minutes or until golden and crisp. Serve with coriander chutney, tamarind chutney, and/or hot onion relish.
Wash, drain and dry broccoli. Lightly steam. Drain and rinse under cold water. In a small bowl, combine cottage cheese, lemon juice, and mustard. Blend well. Serve as a dipping sauce with broccoli.
Preheat oven to 200 degrees (unless freezing for later use). Cook pasta in a saucepan of salted boiling water following packet directions or until al dente. Drain. Cut down the length of the corn cobs, close to the core, to remove the kernels. Remove the chicken meat from bones. Discard bones, skin and seasoning. Shred the chicken and place in a bowl. Place the milk and stock in a saucepan over medium heat and bring to a simmer. Remove from heat. Heat the oil in a large saucepan over medium heat. Add the corn, capsicum and mushroom and cook, stirring, for 5 minutes or until the mushroom softens. Transfer to a plate. Melt the butter in the pan. Add flour and cook, stirring, for 1 minute. Remove from heat. Gradually whisk in milk mixture. Place over medium heat and cook, stirring, for 2 minutes or until sauce thickens. Add the pasta, corn mixture, chicken, shallots and 40g (1/2cup) of cheddar to the sauce. Spoon pasta mixture into a 3L (12-cup) capacity freezer proof ovenproof dish. Combine breadcrumbs parsley and remaining cheddar in a bowl. Sprinkle over pasta mixture. To freeze, set aside for 10 minutes to cool. Cover with plastic wrap and place in fridge for 30 minutes. Cover with several layers of plastic wrap, label, date and freeze for up to 3 months. To cook, place in fridge for 8 hours or until thawed. Then follow step below. Bake for 40 minutes or until golden.
In small bowl, whisk together soy sauce, hoisin sauce, vegetarian oyster sauce, vinegar, sugar and water. In wok or large fry pan, heat oil over high. Add ginger. Stir-fry 20 seconds. Add carrots and mushrooms. Stir-fry 2 minutes. Add zucchini, pepper, celery and tofu "ham" or tofu. Stir-fry until slightly softened, 2 minutes. Reduce heat to medium. Add noodles and soy sauce mixture. Stir-fry until noodles are soft and sauce is syrupy, 1 to 2 minutes. Remove from heat. Season with salt to taste. Stir in bean sprouts. Transfer to serving platter. Drizzle with sesame oil, sprinkle with sesame seeds.
For the marinade combine all ingredients in a resealable plastic bag or non-reactive bowl. Trim the pork of all visible fat and cut into 1 inch cubes. Place cubes in bag and marinate in the fridge for 30 minutes. (You can also toss the vegetables in if you like. Mushrooms and zucchini are especially good in absorbing the flavor.). In the meantime soak wooden skewers in water. Wash and cut vegetables for kebabs. Thread kebabs alternating between the pork cubes and vegetables. Depending on the size of your pork cubes and the length of the skewers, you will have 1 large or 2 small skewers per person. Place on indoor or outdoor grill and cook for 8 to 10 minutes.
*Masaman curry paste is also available in Asian markets. Peel potatoes, parboil in a cooking pot for 10-15 minutes, then cut in 1 to 2-inch chunks. Allow the coconut milk to separate and you will have about two cups of thick "cream" and one cup of thin "milk". In a small saucepan bring the coconut milk to a simmer and add the meat of your choice or tofu. NOTE: If you are using beef you will need another two cups of coconut milk. Simmer the meat until it begins to become tender because beef takes longer, hence the additional milk. Put the coconut cream in a wok and bring to almost a boil, add the massaman paste and "stir fry" until the flavor is maximized. Add the remaining cream and curry paste to the meat. Add the peanuts. Taste and adjust the flavor until it is a good balance of sweet (by adding sugar), sour and salty (by adding tamarind juice, lime juice and fish sauce). Add the remaining ingredients and cook until heated through. Serve with jasmine rice and ajad condiment. To prepare the ajad, combine the ingredients in a non-reactive bowl. Leave to stand overnight or prepare several hours in advance.
Grease two 9x5 loaf pans. Sprinkle with course cornmeal. In the bowl of the stand mixer, stir 1 cup of all-purpose flour, all of the whole wheat flour, yeast, salt, and baking soda. Combine milk, honey, and water in the sauce pan or microwave safe bowl and heat until warm (105-115° F/41-46° C). Add to the dry ingredients and mix well. Continue stirring and adding all-purpose flour until the dough is stiff. You may not need all of the remaining all-purpose flour. Spoon the batter into the prepared loaf pans. The dough will be sticky and won't necessarily look pretty in the pans, but that's ok. Sprinkle more cornmeal on top of each loaf. Lightly spray plastic wrap with cooking spray and lay sprayed side down over the loaf pans. Cover with a towel and let rise in a warm draft-free location for 60 minutes. During the last 15 minutes of rising, preheat oven to 375° F/190°C. Bake for 25 minutes, until golden and the crust sounds hollow when tapped. Remove from pans immediately and let cool on a wire rack. Serve warm or toast the slices.
Combine all the ingredients in a blender and puree until smooth. Refrigerate in a tightly covered container for up to 1 week.
Combine the onion, celery, carrots, potatoes, garlic, broth, salt and pepper and squirrel (or chicken) in a large pot and bring to a boil; simmer until meat is very tender and easily removed from bones. Debone the meat and set aside; reserve 2 1/2 to 3 cups cooking liquid. Fit the bottom crusts into 2 pie pans. (The box of Pillsbury refrigerated pie crusts said to lightly brown the bottom crust before filling with pot pie mixture.). Combine the meat, vegetables, reserved broth and cornstarch in a large bowl and mix well; divide the mixture between the 2 pie shells. Top with the second crust, press the edges to seal and cut vents in the top for steam to escape. Bake at 350 degrees until crust is browned, about 1 hour.
In a large saucepan combine the cranberries, sugar and 3 cups water (set the remaining 1/3 cup water to use later) bring to a boil stirring to dissolve the sugar granules. Reduce heat to low and simmer stirring occasionally until all the cranberries have "burst" (this should take about 15 minutes). Pour the mixture into a large fine-mesh sieve and set over a large heat-proof bowl (I use my large Pyrex measuring cup) allow to drain for about 1 hour forcing the mixture through the strainer occasionally with a spoon to speed up the process). Strain until there is 3 cups of juice, then discard the solids. In a small bowl stir together the gelatin and 1/3 cup cold water; let stand for 2 minutes. Bring only 1 cup of the drained cranberry liquid to a simmer in a small saucepan; remove from heat. Add the gelatin/water mixture to the 1 cup of hot cranberry liquid and stir until completely combined. Pour the gelatin mixture into the remaining 2 cups of cranberrry liquid; stir until well combined. Pour the cranberry liquid into a large glass bowl or a lightly greased mold. Cool to room temerature. Cover with plastic wrap and chill for 12-24 hours. DELICIOUS!
Place ice cream, milk, and yogurt in a blender. Blend until well mixed and kind of sticks to the sides of the blender container. Add 3 toasted marshmallows. Blend again. Pour into tall glass and top with whipped cream and remaining 2 marshmallows.
Wash, and core tomatoes. I also like to cut the little "nub" off of the bottom of the tomato. Just the nub, and this will make it easier to remove the skins from the tomatoes. Place whole tomatoes in a large pot and drizzle 2 tablespoons of extra virgin olive oil over tomatoes. Place lid on pot and heat over medium. After about 15 minutes give the tomatoes a stir (I use a fork to do this), ensuring not to break them up. This moves the ones on top to the bottom to help the skins to become loose and to prevent burning any skins. Cover and allow to cook for 15 more minutes. After 15 minutes, take a fork and fish out a tomato from the bottom. Keeping the tomato in the pot, use two forks, or a fork and wood spoon to start removing the skins. If you like, you can take the tomato out and place on a plate or in a bowl to do this, just make sure you keep the juices. If the tomatoes are not fully ready to be skinned, put the lid back on and check every 5 minutes. (This is the most time consuming part, but once you get the hang of it, it becomes really simple.). After all or most of the skins have been discarded, lower the temperature to medium low and allow to simmer uncovered. This is simply stewed tomatoes at this point. Once an hour, check the sauce and stir thoroughly. Using a wooden spoon, start to break up the tomatoes over the period of checking them. (Note: Don't break them all the way up on the first, second of even third time of checking them. Break them down over time). After about 5 hours, smash all tomatoes with whatever instrument you can find that will work. Add garlic cloves whole, use more than 5 if you like, I DO! (Do not mince/chop garlic) Allow to simmer for another hour. (Note: If you feel the sauce has reached your desired consistency or is nearing, you can add the garlic earlier). After 1 more hour, the garlic should be soft enough to smash easily on the side of the pot and the garlic will literally disintegrate into the sauce. If sauce is at your desired consistency, you can remove from the hot eye at this point and go to the next step, if you like your sauce a little less runny, or thicker, leave on and continue to monitor to your liking. Once the sauce is to your desired consistency, remove from heat and add 1 cup of fresh basil leaves, stir. Fresh is important to making really good sauce. Salt to taste. If you like a little spice, add some crushed red pepper.
In a medium or large pot, bring water and sugar to a boil. Whisk in cocoa, vanilla, salt, and corn syrup until all the solids have dissolved. Reduce sauce until slightly thickened. Strain and cool to room temperature. Pour into squeeze bottles. Keep in the fridge. One serving equals about 1/2 cup.
Melt the butter in a large saucepan and fry the beef and bacon lightly, then sprinkle over the flour and fry for a further minute or so. Add the water and bring to the boil, then cover and simmer for 40 minutes. Allow to cool slightly, then skim. Add the onions, carrots, turnips, herbs and seasoning and bring back to the boil. Add the cider, cover and simmer for 1 hour. Add the potatoes and leeks, cover and simmer for another 20 to 30 minutes. Serve, sprinkling each portion with a little finely chopped parsley.
Slice the cucumbers thinly. Salt lightly and set aside in a colander for 30 minutes, then rinse and pat dry with paper towels. Mix the remaining ingredients, add the cucumbers to the mixture, and toss lightly. Garnish with borage blossoms. Chill for one hour before serving.
Prepare corn bread batter according to package directions. Stir in the the chilies, cumin, and oregano. Spread in a greased 8-in square baking pan. Bake at 400 F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool. In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside.Crumble half of the corn bread into a 13 x 9 in dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers. Cover and refrigerate for 2 hours.
Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, beat dry cake mix, butter and 1 of the eggs with electric mixer on low speed until crumbly. Press in bottom of ungreased 13x9-inch pan. In medium bowl, beat cream cheese on medium speed until smooth. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture. Bake bars 23 to 28 minutes or until set. Cool completely, about 1 hour. Spread with reserved cream cheese mixture. Refrigerate about 3 hours or until firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.
Preheat the oven to 400°F. Line a baking sheet with aluminum foil. Place the kale and onion on the prepared baking sheet and drizzle with the oil. Season with salt and pepper, then toss to combine. Roast the kale and onion in the oven until it begins to wilt, about 5 minutes. Stir the kale, then sprinkle with the feta and continue cooking until the feta is browned, about 10 minutes more. Serve immediately. Enjoy!
Mix ingredients together in large bowl. Place into freezer for at least an hour. Remove from freezer and serve or refrigerate. Top with shredded coconut if desired.
Preheat oven to 350°. Mix lemon juice, butter and garlic; set aside. Mix together spices and breadcrumbs. Rinse grouper and pat dry; place into 9x13 baking dish. Sprinkle all of breadcrumb mixture over fish and drizzle with all of butter mixture. Bake until fish flakes, about 12-15 minutes.
Mix butter, flour and sugar until crumbly. Pat into a 9 x 13 pan and bake for 10 minutes at\375°. Mix graham crackers (crushed), baking powder, chocolate chips, nuts and condensed milk and spread over crust. Bake for 25 minutes at 325°. Mix butter, powdered sugar and vanilla and frost when cool.
Cook edamame according to package directions (they can be cooked in microwave in minutes). Drain and rinse with cold water. Combine edamame, shrimp, cannellini beans, cherry tomatoes, onion and jalapeno pepper. Combine cilantro, lime juice, olive oil, and salt, stirring with a whisk. Drizzle over edamame mixture, and toss gently to combine; cover and chill.