HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil and butter and brown lamb over high heat. Add garlic and rosemary, stir for 30 seconds. Add wine and stir, mix in beef broth and tomato puree. Reduce heat, cover and simmer for 1 hour. Remove cover,increase heat to medium high and cook until sauce begins to thicken. Add tomatoes and olives and cook 5 minutes. Stir in parsley and serve.
Preheat oven to 350°F. Line one baking sheet with foil and set aside. Line another baking sheet with paper towels and set aside. Rinse dirt off the outside of the pumpkins and pat dry with a clean towel. Cut pumpkins in half, vertically, with a large knife. Scoop out seeds and pulp from each pumpkin half with a large spoon, separating the seeds and the pulp. Discard pulp and save the seeds for another use if desired. If saving the seeds, wash them thoroughly and spread them onto the baking sheet lined with paper towels and allow to dry. ( I bake them later for a snack). Place pumpkin halves cut side down onto the foil lined baking sheet. Bake for 1 - 1 1/2 hours, or until flesh is tender. Cool the pumpkin halves until they are cool enough to handle. Scoop out pumpkin flesh and place it in a food processor. Puree flesh until smooth. Line a strainer with either cheesecloth or coffee filters. Pour puree into the strainer. Place strainer on top of a bowl large enough to catch the juices and place both in the refrigerator for 4 hours. Discard the juices in the bowl and use the puree for pies, biscuits, pumpkin cinnamon rolls, dog treats and more!
Keep aside 5-6 segments or orange for topping. Beat chilled cream till stiff, remove half cup in a cold bowl. Add sugar to this cream, mix well, put in star nozzled piping bag. Refrigerate for topping. Refrigerate remaining cream too, till required. Sprinkle gelatine over 1/2 cup water, keep for 5 minutes. Heat over very slow or indirect heat, stirring till gelatine dissolves. Do not allow mixture to boil. Keep aside to cool. Mix milk, condensed milk, juice, and whip till well blended. Add broken orange segments. Mix in whipped cream, kept aside. Pour into a pudding or glass shallow dish. Chill in freezer till well set. Decorate with sweetened whipped cream, candied peel and orange segments. Serve well set and chilled.
Mix yeast in warm water until dissolved. Add rest of ingredients and enough flour to make clean away from bowl. Cover and place in refrigerator (dough should be a little sticky). Let rise 2 hours before using. Dough will keep a couple weeks in refrigerator. Use with Bierox,cinnamon rolls,or hot rolls Bake at 350 degrees.
Spray the inside of the slow cooker with non-stick cooking spray. Combine tomato juice, soy sauce, brown sugar, chicken broth, minced garlic and sesame seeds in a bowl and mix well. Dip chicken breasts in the sauce to coat and place in the slow cooker. Pour remaining sauce on top. Cover and cook on low for 6-8 hours.
Cut each chicken quarter into 3 pieces. If you are using leg quarters, separate the leg from the thigh and cut the thigh into 2. Apply lemon juice and salt to the chicken. Keep aside. Heat oil in a large pan. Toss in the cinnamon, cardamoms and cloves. Let these sizzle gently on medium flame until the cardamom pods have plumped up. Add the ginger-garlic and onion puree. Stir-fry on medium heat for 6 minutes or until the onion juice begins to evaporate. Lower flame and stir-fry for 4 minutes. Add the paprika or chilli powder, turmeric powder and the corriander powder. Mix well and then stir in the tomatoes. Cook on medium flame for 6 minutes, stirring every 2 minutes, as it cooks. Add the black pepper and the chicken. Cook on high flame until the chicken is tender and cooked{ready to eat}. Add the water, mix well, cover and cook on a simmer for 25 minutes. Remove the cover and cook on medium flame for 8 minutes or until the sauce has reduced and looks like a thick paste. Remove from heat. Serve hot with rotis and/or rice. Enjoy!
Wash lemons well. Be sure to have a jar big enough for the lemons to fit. Put a couple tablespoons of salt in the bottom of the jar. Holding over a plate to catch the juice, make four deep longitudinal cuts, evenly spaced, in each lemon. Keep ends attached. Or quarter the lemons keeping stem end intact. Pack salt liberally into cuts. Pack lemons into jar tightly, helping to press out some juice and sprinkling thin layer of salt over each layer of lemons. Top with final layer of salt. Add juice from the plate. Cover jar tightly and leave at room temperature for a few days, watching level of juice. Lemons should be covered in their own juice, if not, add more lemon juice. They'll be ready to eat in a few weeks and can keep for up to a year.
Heat oil in a medium skilled over medium heat. Add onions and cook 3 to 4 minutes, stirring occasionally, until softened. Sprinkle in sugar and cook another 10 minutes until onions are browned; do not burn. Stir in the spinach and remove skillet from heat. Heat another skilled over medium high heat. Add one tortilla to dry skillet and cook 15 seconds. Sprinkle half the tortilla with 1/2 cup cheese, place 1/4 of the spinach filling on top, add 1/4 of the pepper strips. Fold empty half of the tortilla over the filling and press down with the spatula about 10 seconds. Slide quesadilla onto serving plate. Repeat with remaining ingredients.
Heat oil in frypan. Dust steaks with flour and fry for about 3 minutes on each side. Remove steaks and keep warm. Add to the same pan garlic, fry until soft. Add mustard and wine, cook for 3 minutes. Add cream to pan stir to combine. Return veal to the pan, coating all sides with sauce. Cook for 1 minute more.
Trim off eggplant stems. Cut eggplant in half lengthwise, cut each half lengthwise into 1-inch (2. 5 cm) thick strips. Cut each strip into 2-inch (5 cm) pieces; place in colander. Sprinkle with salt; let stand for 1 hour. Pat dry. In large wok or shallow Dutch oven, heat oil over medium-high heat; stir-fry garlic and onion for 2 minutes. Add eggplant; stir-fry for 5 minutes. Meanwhile, in bowl, whisk together sauce ingredients; pour into wok, cover and cook, stirring often, for 5 minutes or until eggplant is tender. Sprinkle with green onions and red pepper.
In large bowl, combine flour, baking powder, and salt. Stir well. Add fat-free mayonnaise and use pastry blender (or fork) and blend until flour mixture appears to be coarse throughout. Add hot water and stir well. Knead in extra flour. Cover and allow to stand for 10 minutes. Set iron griddle over medium to medium-high heat. Tear off a piece of dough, roll into a ball (approximately 2 1/2-inches). On well-floured board, roll dough out into a circular flat form as thin as possible (less than 1/8-inch thickness) approximately 6 inches in diameter. Add more flour if dough is sticky. Place tortilla on heated griddle and allow it to bubble slightly. Heat for approximately 1-2 minutes. Flip tortilla and brown other side approximately 1 minute longer. If tortilla has browned in variable spots and does not have a dough-like texture, then it is done.
In a large mixing bowl, combine 1 cup granulated sugar, the powdered sugar, butter, shortening, and eggs. Beat at medium speed until light and fluffy. Add the flour, orange peel, cream of tartar, baking soda, cardamom, ginger, and salt. Beat at low speed until a soft dough forms. Cover with plastic wrap. Chill 1-2 hours or until firm. Preheat oven to 350 degrees while dough is chilling. Shape dough into 1 inch balls. Roll balls in granulated sugar. Place balls 2 inches apart on ungreased cookies sheets. (Optional) Flatten balls with bottom of drinking glass, wiping glass with damp cloth to prevent sticking. Bake for 12-13 minutes, or until golden brown. Let cool for 1 minute before removing from cookies sheets. Cool completely before storing.
Mix the dry ingredients together well in a small bowl. Slather the turkey down with the oil and lime juice and massage on the rub. Bake the turkey at 350 degrees according to how many pounds the bird is. Allow the bird to rest, covered, for 30 minutes.
Place strawberries, balsamic, and powdered sugar in separate bowls.To serve, let each guest dip a strawberry into balsamic vinegar and then into powdered sugar.
Grease mini or large muffin tray. Mash strawberries, stir in sugars, oil, vanilla, almond extract and eggs until fully incorporated. In seperate med bowl, mix together flour, cinnaomon, B. Soda, and salt. Combine the dry ingredient to the wet. Mix till blended. Fill mini muffin trays until almost full, then add the magic -- a blob of berry cream cheese in the middle of the batter on the top. Bake 425F for approx 12 - 14 Minutes. Should make approx 36 muffins. If you are making large muffins bake at 425F for about 14 - 16 minutes. makes 12.
Preheat oven to 400°F Coat 9-inch-square baking dish with spray. Preheat large, nonstick saute pan on medium 2-3 minutes. Place meat in pan; brown 5-7 minutes, stirring to crumble meat, or until no pink remains. Drain fat. Stir taco seasoning and 1 cup tomatoes into meat. Remove meat mixture from pan. Add vegetable blend to same pan; cook and stir 1-2 minutes or until hot. Stir in 1/2 cup salsa con queso; cook 1 minute or until thoroughly heated. Remove pan from heat and set aside. Spread 1/2 cup enchilada sauce over bottom of dish; top with 1 tortilla, 1/4 cup cheese, then 1 1/2 cups meat mixture, spreading meat out evenly. Place another tortilla on top; top with 1/4 cup cheese and 1 cup vegetables. Repeat layers. Top with remaining tortilla, 3/4 cup enchilada sauce, 1/2 cup tomatoes, and 1 cup cheese. Cover dish with foil; bake 30 minutes. Remove foil; bake 10 more minutes or until bubbly. Let stand 10 minutes to cool. Top with guacamole. Serve. Nutritional Information: CALORIES (per 1/9 recipe) 400kcal; FAT 19g; CHOL 55mg; SODIUM 1040mg; CARB 36g; FIBER 5g; PROTEIN 22g; VIT A 15%; VIT C 15%; CALC 25%; IRON 15%.
Line an 8 by 8-inch pan with aluminum foil. Set aside. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter, and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly until thick. Remove from heat and pour in the milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours or until firm. Cut to small squares.
Set oven to 350 degrees. Line 24 regular-size muffin tins with paper or foil liners. In a large bowl beat the cake mix with baking cocoa, eggs, oil, buttermilk and food colouring for about 2 minutes, scraping down the sides of the bowl occasionally. Spoon the batter evenly between the muffin tins about two-thirds full. Bake according to package directions for cupcakes or cake. Remove from the pans immediately and cool on wire racks. Spread tops with cream cheese frosting.
Let chickpeas soak overnight, and then drain (what everyone in my family does is soak them early in the morning so that it would be ready for the evening). Heat oil in a large pot (preferably something big enough to hold all the ingredients, including water). Saute onions until translucent, about 5 minutes. Add the chickpeas, meat, potatoes, sweet potato (the potatoes and sweet potatoes you want to leave whole), and spices, without sauteing them. Add the bones. Add enough water cover everything. In a large bowl mix the ricwe with the beaten egg, add spices and gently mix. Wrap it in a cheesclothe, and add it to the stew. Add the eggs, and let it come to a boil. Let it simmer overnight, and continue to simmer until ready to serve for lunch. The water used to cover the stew and kouclas will eventually become a thick gravy sauce to serve over each individual dish.
Blend all ingredients, except salt, in a large mixing bowl, forming about 12 patties. Grill the burgers until there is no pink in the center, (due to the sausage as an ingredient). Salt them as the second side is cooking. Serve on buns with condiments of your choice. Deli Kaiser buns make for a nice departure from tradition. A TIP: Better to make the burger larger in diameter and not too thick so that they will cook through.
For cake, cream together butter and sugar. Beat in egg plus egg yolks. Sift together dry ingredients. Stir vanilla into milk. Add dry ingredients alternately with milk. Mix well and pour into a buttered and floured 9 inch round cake pan. Bake at 350*F for 25 to 30 minutes, til top springs back when lightly touched. REmove from pan and cool completely on a wire rack. For filling, stir together in top of double boiler, sugar and flour. Stir in egg yolks, water, lemon peel and lemon juice. Cook over simmering water until mixture bubbles and thickens. Remove from heat. Let cool 5 minutes, then stir in butter until melted. Mix well. Let cool completely. For meringue beat together egg whites and cream of tartar until soft peaks form. Continue to beat while slowly adding sugar, until stiff peaks form and is glossy. To assemble, place cake on oven proof plate, spread with lemon filling then cover completely with meringue. Bake at 350*F until meringue is lightly browned, about 10 minutes. Remove from oven and cool completely. Serve to some very appreciative friends and family!
In a small saucepan, stir pumpkin puree into milk. Add vanilla syrup and pumpkin pie spice. Heat gently, continuing to stirring occasionally just until steaming and foam begins to appear. Pour pumpkin flavored milk into a tall mug and pour espresso over. Top with whip cream and a dash of pumpkin pie spice. Note: If you like it slightly sweeter; add a bit of vanilla flavored coffee cream.
Combine all ingredients, kneading well. Refrigerate dough for 3-4 hours. Preheat oven to 350. Form dough into balls; if dough sticks, moisten your palms with a bit of water as needed. Place balls on greased cookie sheets. Bake at 350 for 12-15 minutes or until cookie bottoms are brown. Do not overbake.
Wipe the goose with a damp cloth and rub the cavity with salt. Prepare stuffing according to package direction,stuff cavity and secure the vent. Rub the bird with about 1 tbl salt. Turn the skin of the neck backward and secure on to the back. Twist the wings back and skewer the thighs. Prick the bird well with a fork, lay on rack in roasting pan. Roast in hot oven 400' degrees F for 20 minutes. Lower temperature to 375' degrees F and roast 20-25 minutes per pound until tender. Baste the bird frequently with a sprinkling of water and skim off the fat as it accumulates in the pan. Put the giblets and neck in a saucepan with onion, a few celery leaves, salt pepper to taste and cold water to cover, simmer gently 1 hour. Add the liver to the broth and simmer for 30 minutes more. Strain the broth, reserving it for the gravy, chop the liver and giblets. Arrange the goose on heated platter. removing the ties and skewers. Skim off most the fat from roasting pan and scrape the remainder and brownings into saucepan; stir in 1-2 tbl flour, gradually pour in broth to make 1 1/2 cup liquid in all (add more water or white wine is nice too) if needed. Stirring constantly til thickens; add the liver and giblets simmer for 5 minutes. Pour into gravy boat. serve.
Bring a large pot of water to a boil. Cook noodles, stirring occasionally, until just tender, 6 to 8 minutes or according to package directions. Drain and transfer to a large bowl. Meanwhile, whisk miso, mirin, vinegar, canola oil, ginger and garlic in a meadium bowl. Add scallops and stir gently to coat. Let marinate for 5 minutes (scallops will begin to break down if marinated longer). Using a slotted spoon, remove scallops, reserving the marinade for the sauce. Heat olive oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, about 3 minutes per side. Transfer to a plate an cover with foil to keep warm. Add the marinade to the pan and cook over medium-high heat until brown, about 1 minute. Pour the sauce over the noodles, add scallions and toss to coat. Top with scallops and serve immediately. INGREDIENT NOTES: MISO: Fermented bean paste made from barley, rice or soybeans used in Japanese cooking to add flavor to dishes such as soups, sauces and salad dressings. A little goes a long way because of its concentrated, salty taste. Miso is available in different colors, depending on the type of grain or bean and how long it's been fermented. In general, the lighter the color, the more mild the flavor. It will keep, in the refrigerator, for more than a year. MIRIN: A low-alcohol rice wine essential to Japanese cooking. Look for it in the Asian or gourmet-ingredients section of your supermarket. An equal portion of sherry or white wine with a pinch of sugar may be substituted for mirin. I prefer cooking with "dry" sea scallops (scallops that have not been treated with sodium triplyphosphate, or STP). Scallops that have been treated with STP ("wet" scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly.
In a large bowl, combine the flour with the eggs, salt, pepper, and warm water. Beat hard with a wooden spoon to form a thick, smooth batter. Continue beating for 5 minutes. This should be done rather energetically, by scraping the dough toward you with a regular rhythm, so as to incorporate as much air as possible. Let the dough rest, covered, for 15 minutes. Bring the salted water to a boil. If you are using a spaetzle mill, simply push the dough through it into the boiling salted water. If you do not have a mill, balance a colander (the largest you own) on the rim of the pot in which the water is boiling. Make sure that the water is at least 8 inches below the colander or the dough will simply congeal from the steam. Use a large wooden spoon to press the dough through the holes in the colander into the water. A third alternative is to add a little more flour to the dough (about 1/2 cup) to stiffen it. Remove the dough to a floured board and with a sharp knife slice it into strips about 1/4 inch wide and 1/2 inch long. Boil the spaetzle for 4 minutes. Drain in a large colander, and rinse briefly under cold running water. Drain. *Melt the butter in an ovenproof skillet. Saute the spaetzle for 3 to 4 minutes, then place the skillet in a 350°F. oven and bake for 10 minutes. Serves 6 to 8. NOTES AND VARIATIONS:*You can make the spaetzle ahead up to this point. Spread them out on a kitchen towel and cover them with a damp towel. They will keep for several hours. The Dumpling Cookbook.
Whisk the egg and milk together, place cheese in a shallow bowl. Dip Chicken into egg"wash" then into cheese. In a skillet melt the butter. Add the coated chicken and brown for 5-6 minutes on each side. Add Sherry. Cover and cook on med-low heat for 35 minutes or until cooked through.
cut up apples into chunks. add all ingredients in a saucepan and cook until tender, stirring occasionally, about 25 minutes. serve with vanilla bean icecream.
Sterilize 8 - 8 oz jelly jars and lids. Wash and prepare the peppers: destem, de-membrane and deseed if you don't want a very hot tasting jelly. In a mini food processor pulse 2/3 of the peppers, and garlic along with all of the juice and zest of the limes. The other 1/3 garlic and peppers slice paper thin using a mandolin. (If you don't care about having some pretty sliced garlic and peppers in your jars just add it all to the food processor and skip this step). In a heavy pot bring sugar and vinegar to a boil and then add the jalapeno and garlic-lime mixtures. Stirring constantly untill all the sugar is dissolved and continue cooking for 10 minutes, still stirring. Stir in the pectin and boil for 1 minute, stir well and then remove from the heat. Fill the jars to within 1/4" from the top, wipe the tops and rims clear of any spills and place lids on, and tighten. Should set within 24 hours and then they're ready to be enjoyed.
Pour dry cup of Iced Tea Mix into bottom of punch bowl. Add 3 liters of Ginger Ale. Stir. Add bag of ice. Enjoy - it's really amazing and refreshing!
Dredge the beef in flour. Heat the oil over med-high heat. Cook the beef for 3 minutes or until lightly browned. Remove to a plate and set aside. Reduce the heat to moderate, add the onion and garlic to the pan and saute for 5 minutes. Add the carrots and cook for 3 more minutes. Add the potatoes, tomatoes, molasses, vinegar, ginger, salt and pepper. Bring to a boil. Reduce to a simmer, cover and cook for 30 minutes or until the potatoes are tender. Return the beef to the pan, cover and simmer for 5 minutes or until the meat is cooked through.
Combine all ingredients in a saucepan, except the red bell pepper. Heat on low to medium heat until all is melted through. When ready to serve pour into bread bowl, garnish with Red Bell Pepper, and some fresh parsley.
Begin heating water to cook ravioli. Heat butter in medium skillet; add garlic and saute 1 minute. Add tomatoes and stir until mixture is slightly reduced, about 10 minutes. If you are using whole tomatoes, break them up with the side of a spoon while cooking. Boil the cream in a medium saucepan, stirring and adjusting heat to prevent boiling over, until reduced by half. Add ravioli to boiling water and cook according to package. Add cream to the tomato sauce. Stir in shrimp and simmer over low heat for 5 minutes. Stir in basil. Drain ravioli and place in large serving bowl. Pour tomato-cream sauce over the top and serve.
Line a 13"x9" rimmed baking sheet with heavy duty aluminum foil. In a small bowl, place 1/4 cup semi-sweet chips, 1/4 cup white chips, 1/3 cup cranberries & 1/3 cup chopped cashews, & set aside. In a medium microwave-safe bowl, place remaining 1 1/4 cups semi-sweet chips, & microwave until chips are melted, stirring after every 45 seconds to prevent overheating. When semi-sweet chips are melted, stir in remaining 1/3 cup cranberries & remaining 1/3 cup chopped cashews. Pour this chocolate mixture onto prepared baking sheet, using a spatula or knife to spread the chunky chocolate mixture into as thin a layer as possible, trying to cover most of the surface of the baking sheet. In another microwave-safe bowl, place remaining 1 1/4 cups white chocolate chips, & microwave until chips are melted, stirring after 45 seconds to prevent overheating. Once white chocolate has melted, drop by spoonfuls evenly over chocolate on baking sheet. Use tip of knife to swirl white chocolate through semi-sweet chocolate, being CAREFUL NOT TO SWIRL TOO MUCH & MUDDY THE COLORS. When finished, there should be distinct swirls of brown & white throughout the candy. While chocolate is still wet, sprinkle reserved chips, fruit & nuts evenly over the top, pressing gently to affix them in melted chocolate. Place baking sheet in refrigerator to set chocolate, about 30 minutes. Once firm, peel candy away from foil, & break candy into small pieces. Store bark in airtight container for up to a week in the refrigerator.
Combine sugar and oil and eggs at medium speed. Blend in dry ingredients. Add vanilla, 3 large apples and 1 cup of nuts. Blend well. Grease and flour tube pan. Bake at 350 degrees for 1 hour and 20 minutes.
Put lentils and 1 quart of water in a 3-quart pot; bring to a boil, then simmer for 30 minutes. Brown ground beef, if using, and drain fat. Stir all other ingredients into lentils (do not drain the lentils). Pour into 2 1/2 quart casserole and bake uncovered at 400*F for 30 minutes.
Put all the ingredients except the oil in a large bowl and mix together with fork. Cover and refrigerate the mixture for 1 hour. Light the barbecue fire or grill. Divide the mixture into 12 equal portions, shaped each portion into a sausage about 5cm/2inches long, squeezing each sausage firmly to make it as compact as possible. Brush 4 kebab skewer and push through sausage, moulding them firmly on the skewer. Brush kebab all over with oil and place on the grill. Cook kebab over the hot coal for 7-10 minutes, turning frequently. Serve garnished with lemon slices.
Mix barbecue seasoning, brown sugar, salt and basting oil in a bowl. Add chicken, tossing to coat. Marinate covered 6-8 hours in refrigerator. Preheat oven to 350 and preheat gas grill. Bake chicken pieces in oven for approx 30 mins and transfer to platter. Place chicken pieces on the grill until cooked, approx 5 minutes on each side.