HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine oil and vinegar in a cup, rub onto beef. Season generously with salt. Let stand 15 minutes. Meanwhile, coarsely crush peppercorns and mustard seeds in a blender or food processor or by hand with a mortar and pestle. Roll beef in crushed mixture, pressing it into the surface to coat. Oil grill to help prevent sticking. Grill beef, on a covered grill, over medium heat 16 to 24 minutes (depending on thickness and your desired doneness). Turn halfway through cooking. Let stand 5 to 10 minutes before slicing. Slice and serve with a few spoonfuls of sauce. For the Dijon-Cream Sauce, bring beef broth and whipping cream to a boil in a saucepan. Boil gently until reduced to about 1 cup; sauce will be thick enough to coat a spoon. Remove from heat; stir in butter, a little at a time, until all the butter is melted. Stir in mustard and vinegar, adjusting amounts to taste. Sprinkle with peppercorns and mustard seeds. Makes about 1 cup.
Combine cream cheese and half and half in a bowl until well blended. Add all ingredients except monterey jack and stir well. Pour mixture into crock pot, cook on high for 1 1/2 to 2 hours or until warmed through. Sprinkle with monterey jack and enjoy!
Heat the oil in frying pan over medium to high heat. add the sliced fennel in a single layer and season with plenty of salt and pepper. Cook until golden brown. Turn and season browned side, cook a few minutes more until second side is golden,. Remove to a serving plater, then scatter over the leaves, onion and cheese. Add the vinegar to the frying pan and heat gently, scraping up any caramelised bits. Pour over the salad and serve.
Heat the olive oil in a large skillet over medium heat. Add the chicken and brown on all sides. Remove chicken with a slotted spoon and set aside. In the same skillet, add the onion, carrot and bell pepper. Cook and stir until soft, about 8 minutes. Add the garlic and cook for 1 minute longer. Pour in the heavy cream. Stir in the tomato, tomato paste and Parmesan. Add the basil and sugar. Bring the mixture to a boil. Season with cayenne, salt and pepper, to taste. Add the chicken and reduce heat to low. Cover and cook until the chicken is cooked through, about 10 minutes. Once chicken is cooked through, stir in the Gemelli pasta. Serve and enjoy!
Cream sugar and margarine together. Add egg and molasses and mix well. Add all dry ingredients and mix. Roll into 1 inch balls, and then roll into sugar to coat. Bake 8-10 minutes at 350°F. Remove to wire racks to cool. Melt chips with margarine in small saucepan over low heat. Dip cookies halfway; shake off excess. Place on waxed paper lined baking sheets to harden.
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment. Whisk the sugar, egg whites, cranberry, orange zest, vanilla and salt in a large bowl. Toss the coconut with the egg mixture until completely coated. Moisten your fingertips with water. Form about 1 heaping tablespoon of the batter into pointed mounds or pyramids on the prepared pans, spacing them about 1-inch apart. Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes. Transfer to a rack to cool. Serve.
Place egg, mustard, salt, cayenne pepper and 1/4 cup oil in blender and blend on low. While the machine is blending, SLOWLY pour in another 1/2 cup oil. You may have to stop and scrape down the mayo. Add the lemon juice/vinegar and the remaining 1/2 cup oil. Blend until well combined.
In a sprayed or buttered casserole dish mix the roast beef, au jus, soup, cooked rice, 1/2 cup of shredded cheese and milk. melt the butter. Add the bread crumbs to the butter and mix together. Spoon the topping over the roast beef mixture and add 1/2 cup of cheese over the topping. Bake in 350 degree oven for 25-30 minutes.
Over high heat in a large heavy-bottomed pot, add all ingredients except wine. Stir well and cook until bubbling. Add wine and cook for an additional 2 minutes, stirring occasionally. Cover and lower to simmer. Cook for 15-20 minutes or until squid and onions are tender. Check often. Serve over rice. If you have any leftover chopped parsley, sprinkle a bit over each plate. Enjoy!
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook for five minutes, stirring occasionally. In a medium bowl, whisk 1 cup water, ketchup, soy sauce and pepper; gradually whisk in flour. Remove chicken from skillet. Stir in water-ketchup mixture and bring to a boil; add chicken and the onion. Reduce heat to a simmer and cook, covered, for 20 minutes, stirring occasionally. Add peppers and mushrooms and simmer, covered, for 15 more minutes, stirring occasionally. Server with rice.
Preheat the oven to gas 7, 220C, fan 200C and put a baking sheet in the oven to heat up. Remove the sleeve and film lid from the Mediterranean vegetables. Drizzle with the oil and put on a separate baking tray in the oven. Roast for 15 minutes. While the vegetables are roasting, unroll the pastry on its paper. Score a 1cm border around the edge and prick the middle with a fork. Once the 15 minutes are up, remove the veg, stir and return to the oven. Remove the hot tray from the oven and slide the pastry, still on its paper, onto it. Return to the oven. Cook both for 10 minutes. Meanwhile, mix the harissa paste with a splash of water, until it is thin enough to drizzle; set aside. Remove the veg and pastry from the oven, then turn it down to gas 6, 200C, fan 180&deg;C Gently flatten the puffed-up centre of the pastry, leaving the border intact. Spoon over the veg, keeping inside the border. Season, then scatter over the feta and drizzle with the harissa. Return to the oven for 10-15 minutes, until crisp and golden. To serve, scatter with the rocket and cut into rectangles.
Add the milk powder and warm water together in the top of a double boiler. Stir well to incorporate. Once the water in the bottom of the double boiler is gently boiling add the sugar and stir for a few minutes to make sure it is dissolved. Put in a dish and cool. This milk substitute can be used in any recipe that calls for condensed milk.
In a 6 quart stockpot add butter, onion and celery and saute without brown the mixture. Add in the flour and combine the mixture. Pour in the half and half and when the roux is thickening add in the chicken broth and stirring at all time. Add in the rest of the ingredients and stirring the mixture and broccoli and taste the soup and re-season to taste.
Trim the rabbit pieces of any fat, rinse them well, and pat dry. Using the food processor, mince the onion, celery, carrot, garlic, and basil for 15-20 seconds, to a paste (this is pestata). Season the rabbit pieces all over with 1/2 teaspoon salt. Pour the olive oil into the saucepan, and set over medium heat. Lay all the meat in the pan, and let the pieces caramelize gradually, turning them every couple of minutes, until lightly browned on all sides, 6-8 minutes. Scrape in the pestata, and stir it around the pan, tumbling the rabbit pieces over to coat them with the paste. Sprinkle in the red pepper flakes and keep stirring, scraping up the browned bits on the pan bottom and sides, as the pestata steams and sizzles. When the pestata is dry and starting to stick to the pan, pour in 2 cups or so of hot stock, almost to cover the meat. Sprinkle in 1/2 teaspoon of salt. Bring the liquid to a boil, adjust the heat to keep it perking gently, and cook partially covered, occasionally turning the rabbit pieces and stirring up the seasonings. As the liquid reduces, stir in another cup of hot stock every 20 minutes or so. Cook 1 1/2 hours or more, until the rabbit meat is quite tender; then turn off the heat, cover the pan, and let the sugo cool completely. Remove the rabbit pieces from the braising juices, and pull all the meat off the bones. Discard the bones and cartilage; shred the meat in bite-sized morsels, and stir it back in the juices. Add more stock so the sauce has a flowing consistency, heat to a simmer, and cook for another 15 minutes or longer, until the meat is moist and melded with the sauce. Season to taste with salt and freshly ground black pepper. While the sauce is hot, toss in pappardelle.
Heat oil in a saucepan; add onion, pumpkin, garlic and curry powder. Cook stirring for 3 minutes. Add the lentils and stock, bring to the boil then reduce the heat and simmer for about 5 minutes or until the pumpkin is tender. Add the chickpeas, zucchini and cauliflower and simmer a further 5 minutes or until the cauliflower is tender. Season with salt and pepper. Serve garnished with fresh chopped coriander.
Between two layers of plastic wrap, pound chicken breasts with meat mallet to an even thickness of about 1/2 inch. Place chicken in large, self-sealing plastic bag. Lemon Pepper sauce: In medium bowl, whisk together lemon zest, orange zest, garlic, chives, salt, pepper, lime juice, lemon juice, honey and balsamic vinegar. Pour into bag, over chicken. Close bag securely and turn to distribute marinade. Refrigerate at least 2 hours or as long as 24 hours, turning occasionally. Remove chicken from bag. Shake excess marinade into bag and reserve. In large, heavy, nonstick skillet over high heat, warm oil. Saute chicken until browned, about 2 - 3 minutes per side. Lower heat to medium and continue cooking until chicken is done, about 2 more minutes per side. Transfer to serving platter and cover to keep warm. Pour reserved marinade into skillet and bring to a boil over high heat. Scrape the bottom of pan with a wooden spoon to loosen any browned bits. Add any liquid that has collected around chicken and let mixture boil for 2 minutes, until slightly thickened and reduced. Stir in cream; cook for another minute. Pour hot sauce over chicken breasts. Garnish with slices of lime, lemon or orange.
Heat the oil in a large pan over a medium temperature and add the cardamoms, cloves, cinnamon quill, fennel and coriander seeds and fry for just under a minute until they've darkened in colour and they acquiesce their aroma. Add the onion, chillies lamb, garlic and ginger and brown for 5-6 minutes. Pour in the water, stir vigorously and turn up the heat until the pan is bubbling, season with salt. Turn down to a low heat and leave to simmer for up to 2 hours or until the lamb has become tender and easy to tear apart with a fork. In a separate frying pan toast the almonds flakes over a medium heat until golden brown and sprinkle over the lamb to create ghosht badaam just before serving.
Preheat oven to 375o. In a large skillet, melt butter and cook onion and mushrooms over medium heat, stirring occasionally, until liquid from mushrooms cooks off. Remove from heat; stir in remaining ingredients. EXCEPT lasagna and sauce. Spread 1/2 cup vegetable cheese over each lasagna noodle, roll to enclose filling; set aside. In 13 X 9-inch baking dish, spread 1/2 cup Tomato sauce. Arrange stuffed lasagna rolls seam side down in dish, cover and bake 30 minutes or until bubbling. To serve prep plate with some sauce, cut in half and stand on cut end. Serve with remaining Tomato sauce, heated. Garnish with some chopped spinach.
Remove hard stalks from kale and set aside in a mixing bowl. Add remaining ingredients to blender and process until smooth, adding a little bit of water or more lemon juice if needed. Pour sauce over kale and mix until evenly coated. Lay out on parchment paper and dehydrate on low for about 10 hours, turning over halfway through--OR bake at 300F for 30 minutes, flipping over halfway through.
Heat oven to 350*. Blend all ingredients except jam in a large mixer bowl on low speed 1/2 minute, scraping bowl frequently. Beat 4 minutes on medium speed. Pour batter into greased and floured square pan, 8x8x2". Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. While warm, spread with jam.
Put 1 tablespoon of oil and 1 tablespoon of butter in a heavy casserole pan. Melt it on a low flame. Place the chicken pieces in this with the fat bacon or salt pork that have been simmered 5 minutes in water. (The salt pork might be too salty. You want 1/4" matchstick sizes, or thick bacon.) Cook this until it's beginning to brown, then add the onions. Brown this some more, then add 3/4 of the bottle of wine. Put aside the rest of the wine. Season, and add the bouquet garni. Bring to the boil, then lower the heat and put the lid on the casserole. Simmer about 40 minutes. Now, prepare the white sauce, or finish a prepared white sauce. Remove the very soft leaves around the hearts of the artichokes using a small spoon, and whizz them in a food processor, or just chop them super-fine. Add this to the prepared white sauce to which you have added the rest of the bottle of wine. Whip this mixture with a wire whisk, add the nutmeg, and keep it hot. When the chicken is cooked, after 1 hour or so, put the pieces on a large, deep platter. Arrange the artichoke hearts and cauliflower florets around the edge of the platter. Keep warm. Reduce the liquid in the casserole by half. Add the white sauce. Blend in the creme fraiche or sour cream, without boiling it. Pour this over the chicken and vegetables, sprinkle parsley and croutons over the top. The chicken and vegetables shouldn't be swimming in sauce, but there should be enough sauce to keep everything moist.
Preheat the oven to 350 degrees. Mix the ground beef, bread crumbs, ketchup, eggs and basil in a large bowl. Using the meat mixture, form about 30 small meatballs. To make the eyeballs, press an olive into each meatball, pimiento side out. Place the eyeballs in a baking dish, cover with the pasta sauce, and bake for 45 minutes. Meanwhile, cook the spaghetti in boiling salted water. Drain and rinse the spaghetti and toss with 1 tablespoon of olive oil to prevent strands from sticking together. Put it on a platter or in a large serving bowl. Spoon the eyeballs onto the spaghetti, irises up, and spoon the pasta sauce around them.
Night before: Proof your starter. I usually get mine out of the refrigerator, where I store it, and add a cup of flour and a cup of water. Then I let the mixture sit loosely covered overnight on the counter. It should be bubbly and active in the morning. Heat the milk and the butter in the microwave for one minute. Allow to cool slightly. Add yeast and let sit until yeast dissolves. In a large bowl, mix the proofed sourdough, egg, salt and sugar. Add the milk mixture. Gradually add the flour to make an elastic dough. Knead for 5 minutes. Let the dough rest for 10-15 minutes. Roll out the dough on a lightly floured surface to approximately 9" x 13". Sprinkle the surface of the dough with the cinnamon mixture (and raisins if you are adding them). Roll up the dough. Lightly score the roll to create 12 rounds. Cut firmly with a sharp knife. Put the rounds in a lightly buttered 13"x9" pan. Allow to rise until rounds are touching each other and the sides of the pan. Approximately 60 minutes in a warm place. Bake at 350 for 15-20 minutes. Mix the icing to your desired consistency. Some people like it thicker, some prefer thin. Pour over the cinnamon roles while hot. Serve warm.
Cream butter and sugar. Add eggs, 1 at a time. Stir in pineapple. Fold in bread cubes. Place in 1 1/2 quart casserole dish. Bake 1 hour at 350 F degrees.
Heat oil in a skillet. Add chicken. Brown. Remove to a plate. Heat butter in skillet. Add the leek and garlic. Saute 4 minutes. Add flour. Cook 1 minute. Whisk in wine and stock. Bring to a boil. Reduce. Stir in the dijon, lemon juice, sour cream and tarragon. Blend well. Return chicken. Cover. Simmer 30 minutes. Heat oven 350. Blanch potatoes. Drain well. Toss with butter. Season. Season chicken mix. Spread potato mix on top of chicken. Bake 35 minutes.
Filling/Topping: Combine the ingredients in a small bowl ,breaking up any clumps. Cover till needed. Dough: Spray a large bowl with cooking spray. Whisk milk, melted butter, and yolks in a measuring cup. Mix 1/4 cup of the cinnamon mixture, sugar, yeast, flour, and salt in the bowl of a stand mixer fitted with the dough hook. Turn mixer to low and slowly add the milk mixture. After dough comes together increase speed to medium and mix the dough until smooth and comes away from the bowl(About 5-6 minutes). If dough seems too sticky, add up to 1/4 cup more flour during kneading. Turn out onto an unfloured surface. Knead in the raisins by hand until evenly distributed. Form into a smooth round ball, and place in a greased bowl, turning to coat. Cover with plastic wrap and let rise for about an hour, or until doubled. (Do not place in warm oven or sugar in dough will melt.). Spray a 9x5 loaf pan with cooking spray. On a lightly floured surface, press dough into a 20 x 8 inch rectangle, with the short side facing you. Using a spray bottle filled with water, lightly spray the dough evenly. Sprinkle 1/2 cup of the cinnamon sugar over the dough, leaving a 2 inch border along the top to seal. Lightly spray the cinnamon sugar with the water until damp but not wet(this is to seal the sugar to the bare dough on both sides). Roll up from the edge nearest you, and ending at the sugarless end. Pinch to seal. Place in the loaf pan seam side down. Let rise another 1 to 1 1/2 hours. Adjust oven rack to middle position, and heat oven to 350 degrees. Melt remaining butter and brush over top of dough. Sprinkle with remaining sugar, and bake until top is deep brown and internal temperature is 185 to 190 degrees, about 45 to 60 minutes. Turn bread out and cool on wire rack before slicing. ( can be kept in an airtight container for up to 3 days at room temperature.).
Combine the first 5 ingredients in a blender. Heat oil in medium saucepan over moderately high heat, until hot, but not smoking; add onion and garlic and cook until golden, roughly 5 minutes. Add chipotle puree, season with salt and pepper and cook over low heat, roughly 15 minutes, until thickened. Stir in lemon juice and allow to cool.
Combine all ingredients in a saucepan. Stirring constantly, boil until thick-- this happens very quickly. Pour into a sterilized jar or even a clean tupperware container and store in refrigerator-- has a long life. Triple this recipe to fill five 1/2-cup size jars, like baby food jars. Makes a great gift!
Wash the cabbage and cut into quarters. Discard the core and shred coarsely. Cook in water for about 8 minutes, until tender then drain. Heat oil in saucepan. Add onion and saute until transparent. Blend in flour, salt, pepper, marjoram and stir until thickened, adding tomatoes last. Place 1/3 of tomato mixture in casserole. Add1 part cabbage, repeat. Cover with cracker crumbs and grated cheese. Bake at 375 for 25 minutes.
Butter 1 1/2 quart casserole. In medium saucepan, bring water to boiling. Slowly stir in oats. Return to boiling; reduce heat. Simmer, uncovered, 2 to 3 minutes for quick cooking oats or 5 to 7 minutes for regular oats, or until most water is absorbed and the oats are tender, stirring occasionally. In a small bowl, whisk milk and eggs. In another small bowl, combine brown sugar, baking powder, cinnamon and 1/4 tsp salt; stir into oatmeal. Fold egg mixture into oatmeal mixture. Pour oatmeal mixture into prepared casserole. Bake, uncovered, in 350 degree oven 30 to 40 minutes, or until center is just set and sugar crust forms on top. Cool 30 minutes. Serve warm with fresh fruit, if you like.
Prepare all ingredients first. Chop pineapple, apricots and dates into pieces the same size as the Brazil nuts, leave nuts whole, combine fruit and nuts in a large bowl. Beat eggs in a bowl until thick and creamy, add sugar, essence, rum and softened butter, beat until well combined. Stir into fruit mixture and add sifted flours. Spread mixture evenly and firmly into a large loaf pan which has been greased and lined. Bake at 150°C for about 2 hours.
Cook spaghetti according to package directions. While pasta is cooking,in a large skillet,cook the hot dogs,onion and celery in the oil until tender. Add both the sauces,mustard,chili powder,garlic powder( if using ),salt,and pepper. Cook uncovered for 8 to 10 minutes, or until heated through,stirring occasionally. Drain spaghetti, toss with hot dog mixture. Sprinkle with cheese.
Heat the oil in a pan, add the onion and garlic, and saute for about 3 minutes. Add the carrots, celery and mushrooms, and cook for about 15 minutes, or until softened. Add the tomatoes, stock and sugar, season to taste, and simmer for 10 minutes. Blend to a puree. Serve over cooked pasta of your choice.
Combine the first 5 ingredients to make the bourbon sauce. Pleace in a dutch oven at medium heat for 5 minutes. Add the meatballs and bring to a boil. Reduce heat and simmer 25 minutes.
Preheat oven to 375 degrees F. Spray a 9" deep dish pie plate, or a 10" pie plate with non-stick spray. Pour salsa into the prepared pie plate. Blend cheeses and layer over the salsa. Blend the eggs and sour cream until smooth and pour over the cheese. Bake 20-25 minutes or until a knife inseted in the center comes out clean. Let stand for 5 minutes before cutting.
Mix half of dry( excluding flour) ingreidents with butter milk. Stir butter milk mixture well. Place chicken parts in butter milk ( zip-lock bags work well) in refrigerator for one week. Mix other half of dry ingrdients with flour. Drain chicken in a large colander or strainer until the butter milk mixture is only dripping down at a drip drop pace, about 20 minutes. Heat oil to 390 degrees in a large pan, deep fryer, or dutch oven. use a candy thermometer to maintain temperature( they cost about $6.00). Toss chicken in flour like you would shake and bake stuff. Shake off excess flour. Deep fry chicken in hot peanut oil until a deep golden brown and cooked through.
Put water in pot add potatoes. Cook potatoes until a little soft. Add vegetables and cook until desired texture of veges. Olive oil or butter can be spread on top. Salt and pepper to desired taste. Since I am always watching my weight I do not put butter or olive oil on top only salt and pepper.
Boil Macaroni according to directions (set cheese packets aside), drain noodles. In pot put in the can of soup, peas (undrained), Tuna (undrained). Heat on medium heat until bubbly- stirring constantly- then add both cheese packets stirring constantly until sauce has thickened. Once sauce is nice thick, and bubbly add noodles - pepper to taste and Voila'! Less than 10 minutes you have a super cheesey tuna noodle caserole.
In a small saucepan combine brown sugar, apple juice, oil, soy sauce, ginger powder, garlic powder, salt, pepper and cayenne (if using); bring to a boil over medium-low heat stirring until sugar is completely dissolved (about 4 minutes) and the mixture is at a light simmer. In a small cup mix together 1/4 cup water and cornstarch; add to the mixture and whisk over low heat until thickened; remove from heat and cool completely (at this point it may be refrigerated). After the sauce has cooled completely place the pork chops or chicken on a large plate. Remove a little sauce to a separate bowl to brush onto the meat. Brush liberally with the sauce on both sides; cover meat and chill for 6 hours or up to 24 hours, refrigerate the remaining sauce to baste the meat with later. Grill the pork chops or chicken brushing with the remaining sauce while grilling or towards the end of the grilling time.