HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook pasta in a large pot of boiling salted water according to package directions. (I usually boil mine for 7 minutes, and its perfect eveytime) For the sauce: Place drained roasted red peppers in a blender or food processor, and puree until smooth. Heat olive oil in a large skillet over medium high heat. Add the garlic and shallots and saute for 2-3 minutes. Next add the roasted red pepper puree and saute for another 2 minutes more. Stir in the white wine or vegetable stock, and reduce suace for another two minutes. Then stir in the crushed tomatoes, taste the sauce and add salt, pepper and/or crushed red pepper according to you and your family's taste. Stir in half of the chopped parsley. Cover sauce and simmer until pasta is ready. Drain pasta, toss with the sauce, and pour into a serving dish. Top with remaining chopped parsley and Pecorino Romano cheese, and serve.
Preheat the broiler to hot. Halve and seed the bell peppers, arrange on the broiler rack, and cook until skin is charred. Cool for 10 minutes, peel off the skin and chop the flesh. Slice the tomatoes into strips, place in a heatproof bowl, and add the boiling water. Let soak. Place the yeast and sugar in a small pitcher or bowl and add the water, leave for 10-15 minutes, until frothy. Sift the flour into a bowl and add 1 teaspoon dried rosemary. make a well in the center and pour in the yeast mixture. Add the tomato paste, the tomatoes and soaking liquid, the bell peppers, yogurt, and the half the salt. Mix together to form a soft dough. Knead the dough on a floured counter for 3-4 minutes, until smooth and elastic. Place in a floured bowl, cover and leave in a warm room for 40 minutes, until doubled in size. Knead the dough again and place in an ungreased 9-inch round spring form cake pan. Using a wooden spoon, form "dimples" in the surface. Cover and leave for 30 minutes. Brush with oil and sprinkle with remaining 1 teaspoon of rosemary and salt. Bake for 35-40 minutes in an oven preheated to 425. Once bread has cooled release from pan.
Cut capsicums into quarters, remove the seeds, Grill capsicum skin side up until blackened. Cool in a plastic bag for 5-10 minutes. Peel away the skin and cut roughly. Heat oil in pan; cook onion and garlic for 2 minutes or until soft. Add the tomatoes, parsley and basil, tomato paste, sugar and 375 ml of water. Add the chopped capsicum and cook on low heat for 45 minutes to an hour stirring often. You can puree this sauce or just have it as it is. Serve with chicken.
Have a mixer bowl with no fat in it, and a whisk, clean them with vinegar and salt, if nessecary, then rinse and dry. Put the egg whites into the mixer bowl with a pinch of cream of tartar, and about 1/4 teaspoon salt, stir once or twice, fit into the mixer with the whisk attachment in place and ready. Set aside. Grease a 2-cup glass measure with soft shortening, or use an ample quantity of vegetable cooking spray, set aside, by the stove. Put the sugar and water into a 4-6 cup saucepan with a lid, stirring very briefly with a spoon to ensure that the sugar has been absorbed by the water on the bottom of the pot. Turn the heat to medium, and cook until the mixture starts to simmer. Cover with a lid. Cook 1-2 minutes (2 at the most), uncover, insert a candy thermometer, and cook, without interruption, until the sugar mixture reaches 238 degrees f. While the sugar mixture is cooking, and keeping a steady eye on it, beat the egg whites at high or medium high intensity until this is stiff. (The object is to have the sugar mixture ready, the same time that the whites are beaten, I know that other recipes do not typically specify this process, but some do, and it's the method I learned, and am used to). Transfer the sugar syrup, all at once, to the greased measure. Pour it into the mixer, with it running, little at the time, avoiding the beaters entirely, and the side of the bowl, but allowing it (the sugar) to run gently down one spot of the side of the bowl, is preferable to having it sling on the beaters. Do not add it to fast, if there is any left in the cup, after a minute, throw it away, do not scrape it into the sauce. Beat the mixture for 10 minutes moderately, or until the base is room temperature. Stir in the vanilla. Beat in the butter, 1-2 tablespoons at the time. Carefully transfer to a bowl, and chill to spreading consistency if nessecary. Add a few spoonfuls of rum before chilling, if required.
In a large (2 gallon) resealable freezer bag, mix pepper sauce and dressing. Reserve 1 cup for basting and dipping. Add chicken wings to bag, seal and refrigerate at least 2 hours. Turn bag frequently while marinating. Bake wings at 350 for 45 minutes, basting with the reserved sauce.
Place cookies in food processor and process to form fine crumbs. Transfer to medium bowl. Add butter; mix well. Press firmly onto bottom of 13 x 9-inch dish. Refrigerate 10 minutes. Meanwhile, beat cream cheese, sugar, and 2 tablespoons of the milk in separate bowl with wire whisk until well blended. Add 1-1/4 cups of the whipped topping; mix well. Spread over crust. Pour remaining 3 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Add peanut butter; mix well. Spread evenly over cream cheese layer. Let stand 5 minutes or until thickened. Top with remaining whipped topping; cover. Refrigerate at least 4 hours before cutting into pieces to serve. Store in refrigerator.
Comine flour, baking powder, salt and pepper. Stir in milk to make batter. Add drained oysters and coat thoroughly. Fill fry pan with oil to depth of 1-1 1/2 inches. Remove oysters with fork and drop into hot oil. Fry on bothg sides to golden brown.
Note: To make clarified butter, slowly melt a stick of unsalted butter until the milk solids melt to the bottom of the pan; skim foam off the top and use only the clear golden liquid. Pound chicken breasts between two sheets of plastic wrap to make uniform thickness for even cooking. Dredge chicken breasts in flour, shaking off excess. Heat clarified butter in saute skillet over medium-high heat. Place chicken in pan and saute until cooked halfway through, about three minutes; reduce heat to medium. Turn chicken over and add minced shallots and garlic; cook for one minute until you can smell the aroma of garlic, and then add wine to deglaze pan. Season with salt and pepper. Add mustard and stir into sauce; let sauce cook for two minutes to reduce, and then add heavy cream. Let sauce cook for another two minutes to thicken sauce slightly. Serve with chardonnay.
Heat broiler. Arrange bell peppers and fresh chiles on broiler pan. Broil 4 inches from heat, turning with tongs, until skins are blistered, about 20 minutes. Let steam in separate covered bowls 10 minutes. Remove charred skin from peppers and chiles. Set chiles aside. Prepare sauce: Cut bell peppers in half; remove stems and seeds. Place peppers, orange juice and 1/4 t. salt in food processor or blender and process just until smooth. Transfer to top of double boiler and set aside. Prepare chiles: using small knife, make lengthwise slit in each chile, leaving stem intact, and remove seeds. (Canned chiles will be stuffed from top where stem used to be. Do not slit but blot dry with paper towels.). Using fork, mix cheeses in small bowl and stuff into chiles. Lightly beat egg yolks in mixing bowl. Add flour and 1 t. salt and beat until blended. Whisk egg whites in second bowl until stiff peaks form. Using rubber spatula, gradually fold egg yolk mixture into egg whites, then fold in cornmeal. Heat 2 T. oil in large heavy skillet over medium-high heat. Dip 4 chiles one at a time into batter and spoon batter over top to coat all sides. Place chiles in skillet and fry until crisp on one side, about 3 minutes. Using fork and spatula, turn chiles over and fry second side until crisp and golden, 2-3 minutes longer. Remove and drain on paper towels. Keep warm in oven. Repeat with remaining 2 T. oil, chiles, and batter. Meanwhile, gently warm sauce over simmering water. Spoon sauce into wide shallow serving dish and arrange chiles on top. Sprinkle sauce and chiles with corn and beans. Serve at once.
Soak the rice noodles in a large bowl of warm water until just pliable and almost tender, about 20 minutes. Drain noodles well. Stir the fish sauce, vinegar and sugar in a small bowl until the sugar dissolves. Set aside. Heat the oil in a large wok or nonstick skillet over medium-high heat. Add the ginger, chile and garlic and saute for 1 minute or until the garlic and chile softens and the mixture is fragrant. Add the shrimp and stir-fry until they are pink and opaque in the center, about 2 minutes. Add the cabbage, 2 cups/160 g of bean sprouts, and half of the cilantro. Add the fish sauce mixture. Stir-fry for 2 minutes or until the cabbage begins to wilt. Add the noodles and toss until the noodles are tender. Transfer to 4 plates, mounding slightly and dividing equally. Arrange the shrimp around the noodles. Top with the remaining bean sprouts and cilantro. Sprinkle with the peanuts and serve with the lime wedges.
Slice one-third of the tofu and mash in a bowl. Add the other ingredients in whatever order you wish. I like to slice and cube the remaining tofu so it resembles the egg salad I grew up with: kind of chunky with the yolks fully incorporated. Enjoy on rye bread or on crispy crackers. Bon appetite!
Set oven to 350 degrees F. Generously grease a 13 x 9-inch baking dish with cooking spray. In a large bowl whisk the eggs until frothy. Add in milk, flour, garlic powder salt, pepper, cayenne, baking powder and 1/3 cup Parmesan cheese whisking vigorously until well blended (can use an electric mixer if desired). Using a spoon mix in spinach until blended, then mix in the chopped onion and shredded cheddar cheese. Place the butter in the baking pan then place in the oven to melt (about 10-12 minutes). Transfer/spread the mixture into the hot baking pan over the butter. Sprinkle the top with 1/3 cup or more parmesan cheese. Bake for about 30-35 minutes or until firm and golden brown (for a more crispy square bake longer). Cool slightly then cut into small squares removing each square using a spatula (these will slice easier when cooled they may be rewarmed again when ready to serve).
Preheat the broiler. In a medium bowl, combine the cream cheese, shrimp, mayonnaise, Irish Mist, lemon juice, parsley, salt and pepper to taste. Stir until smooth. Arrange the slices of bread on a baking sheet and toast under the broiler, 4 inches from the heat source, for 2 minutes on each side, or until lightly toasted. Spread one side of each slice with the shrimp mixture, and return to the broiler for 1 minute, or until the mixture bubbles and browns. Remove from the broiler and put 1 whole fresh shrimp on top of each. Serve immediately.
Mix mayonaisse, sugar and vinegar. Cover with plastic wrap and chill for at least two hours. Combine bottle of Girard's Dressing into bowl with mayonaisse, sugar and vinegar. Pour half back into Girard's bottle and the other half in another empty bottle.
Mix butter or margarine, 2 tablespoons sugar, pecans and flour well. Press on the bottom of a 9 x 13-inch pan. Bake at 350 degrees until light brown. Cool. Mix cream cheese and 2/3 cup sugar, then add 1/2 half of the cool whip carton. Spread over the cooled crust. Mix sweetened condensed milk, egg yolks and lemon juice. Spread over the second layer. Spread the other half of the cool whip over the third layer. Refrigerate.
Melt butter in a large saucepan over medium heat. Add the onion and garlic. Cook for 5-8 minutes or until onions are tender. Add the red peppers. Continue cooking for 5 minutes. Add the stock, freshly ground pepper and salt. Bring to a boil. Reduce heat, cover and simmer for 25 minutes. Put soup through a food mill to remove the pepper skins. Return to saucepan. Add cream and heat through without boiling.
Combine pork, water, vinegar, soy sauce, bay leaf, and salt in med saucepan. Let stand 30 minute. Bring mixture to a boil. Reduce heat and simmer, covered, til meat is very tender, about 1 hours. Remove bay leaf before serving.
Boil the manicotti shells til they are half way cooked. Chop up the spinach fairly small. Shred the cheese and mince the garlic. Add all the ingredients except the shells in a large bowl and mix well. Drain the shells and let cool, I like to rinse them with cool water and use immediately so they don't get stuck together. Stuff the shells. Bake uncovered at 350 degrees for 30 minutes. Voila! You're done!
Boil chicken breasts until done, cool, and shred. Preheat oven to 350 degrees. Mix the soup, sour cream, and Ro-tel tomatoes together. Tear tortillas in fourths. Butter casserole dish (9X12) Pour a small amount of soup mixture in bottom of dish. Cover bottom of dish with half of the torn tortillas. Then layer chicken, soup mixture, and cheese. Repeat starting with remainder of tortillas and ending with the cheese. Bake at 350 degrees for approximately 30 minutes (or until cheese is completely melted.).
Combine 1/2 cup of the steak sauce and the London Broil in a large resealable plastic bag; seal and marinate in refrigerator for at least 1 hour and up to 8 hours. Stir together the remaining steak sauce and the mustard in a small bowl; set aside. Preheat grill to high; remove steak from bag, discarding marinade. coat rack of grill with cooking spray and cook steak, turning once, to desired degree of doneness, 8 minutes for medium-rare. Serve thinly sliced steak with the mustard steak sauce.
Mix dressing with seasoning packet from the ramen noodle soup mix* I used 1/4cup kraft italian and 1/4 cup of tuscan salad dressing. Mix until smooth. Break apart noodles and place in a bowl when you are ready to serve add the slaw, onions, and toasted almonds and seeds. Mix slightly. Add dressing mixture toss to coat and serve. Do not do this to far in advance of serving your meal or the noodles will go soggy. This is also no the greatest salad when serving as leftovers due to the fact that the noodles become soggy.
Line an 8 inch square pan with foil, extending the foil over edges of pan. Place peanut butter chips and 2/3 cup sweetened condensed milk in a small microwavable bowl. Microwave on HIGH 1 to 1 1/2 minutes, stirring after 1 minute, until chips are melted and mixture is smooth when stirred. Stir in 1/2 tsp. vanilla; spread evenly into prepared pan. Place remaining sweetened condensed milk and chocolate chips in another small microwavable bowl; repeat above microwave procedure. Stir in remaining 1/2 tsp. vanilla; spread evenly over peanut butter layer. cover; refrigerate until firm. Remove from pan; place on cutting board. Peel off foil. Cut into squares. Store tightly covered, in refrigerator.
Combine all ingredients in a bottle and refrigerate for at least a week to blend all the flavors. Shake at least once a day.
Toss tomatillo, kiwi, onion, serrano, garlic, lime juice, and basil in a small bowl to combine; season with salt. Cover and chill 1 hour to allow flavors to come together.
Cut the chicken into 2-3inch pieces.Put oil and add the onions.wait it to turn golden brown then add garlic,ginger,salt, chili powder, ground coriander, chicken and 1,1/2cups water in a heavy based pot. cook for 10 to 15 minutes, or until the meat is half cook. Add tomatoes and tindas and cook for 5 to 10 minutes. then add 1 -2cups water and cook until tender and water evaporated.
Rinse violet blossoms well and place in a blender or food processor. Add 3/4 cups water and the lime juice; blend well. Gradually add sugar, blending until a smooth paste is formed. In a saucepan, mix the pectin and remaining water; bring to a boil and boil for 1 minute. Add to blender and blend for 1 minute. Quickly pour into prepared jars and seal. This turns a beautiful purple color.
Prepare the green beans according to the package instructions. Melt the butter in a skillet. Saute the shallots over medium to medium high heat, depending on your preference of crispness. (I like them crisp). Add minced garlic if you are using it. (Add when shallots are almost to your desired level of doneness). Stir in balsamic vinegar and grape tomatoes. Sprinkle with salt and pepper to taste. Saute 2 more minutes.
Bring chicken stock, beets, onion, carrots, garlic and sugar to a boil, then lower heat and simmer until beets are tender - approximately 40 minutes (see above). Puree and cool. Strain (personal preference I think). Whisp in buttermilk. Stir in dill (if using) and salt & pepper to taste. Chill at least 4 hours. Serve.
Fry the bacon quickly in the oil, then lift onto a plate. Add the chicken and brown on each side. Set aside with the bacon. Tip the onion and garlic into the pan and cook for 5 minutes. Stir in the flour and tomato paste, then stir over a low heat for 3 minutes. Add the wine, stock, lentils and thyme. Bring to the boil, reduce the heat, cover and simmer for 5 minutes. Stir in the mushrooms, bacon and chicken. Cover and simmer for 25 minutes, until the lentils are tender and the chicken cooked. Season and serve.
Put tomatillos, chiles, garlic, and water to cover in medium pot and bring to a boil over med-high heat. Boil 5 minutes or until tender. Reserve 1/2 cup cooking liquid, then drain. Let cool to room temperature. Puree tomatillos, chiles, garlic, onion, cilantro and Knorr chicken flavor Bouillon in blender adding as much as needed to make a smooth salsa.
Combine all ingredients in a large bowl; toss until well mixed. Chill. Serve on lettuce leaves, if desired.
Cook tortellini according to package directions, keep a little firm, drain well. Mix olive oil, pepper flakes and parmesan cheese. While pasta is medium hot, toss in dressing, season with salt and pepper (if you do this while to hot the parmesan melts to much). On pre-soaked wooden skewers add 3-4 tortellini's per skewer (depends on size of skewers). I use medium length wooden skewers.
To make pesto, crush or grind the peppercorns with a mortar and pestle or in a spice or pepper grinder (empty grinder first, then pour in the measured peppercorns and grind until empty). Combine pepper, cilantro, and garlic and work into a smooth paste with a mortar and pestle or in a food processor. Add a little oil or water if needed to facilitate the grinding. To make sauce, combine sugar, water, vinegar, garlic, and salt in a small, non-reactive saucepan. Bring to a rolling boil over medium heat (Beware of the fumes! It will taste much, much better than it smells at this stage--vinegar fumes will make your nose itch and eyes water!). Stir to dissolve sugar and reduce heat to low. Simmer until slightly reduced and thickened to a light syrup consistency, about 20 minutes. Remove from heat and stir in chili-garlic sauce. Cool to room temperature; if not using right away, transfer to a jar and seal tightly (can be stored at room temp for 2-3 days). In a 1-gallon ziplock bag, combine 1/3 cup of the pesto (save remainder for another use), the soy sauce and the salt, if desired. Add chicken pieces and shake until coated. Cover and chill 1-2 hours, turning over now and then. Prepare a hot coal fire or preheat a gas grill. Arrange chicken on grill and cook for about 45 minutes-1 hour (depending on size of pieces), turning now and then to cook evenly. When chicken is done, transfer to a platter and serve with the sauce and some rice.
Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Bring cherries, cherry liqueur and 2 tablespoons water to boil in small saucepan. Remove from heat and let soak 15 minutes. Drain cherries, pat dry. Whisk flour, salt, and baking soda in medium bowl. Using electric mixer, beat butter and both sugars in large bowl until creamy. Add eggs and both extracts and beat to blend. Add flour mixture and beat on low just to blend. Stir in cherries and all chocolate chips. Scoop tablespoonfuls of dough onto prepared baking sheets, spacing 1 inch apart. Bake cookies until edges are light golden, turning baking sheets halfway through cooking, about 13 minutes. Transfer to rack and cool. Can be made 3 days ahead, store airtight at room temperature.
Start cooking pasta. Cut open an avocado. Dice it up and put in a medium bowl; add lemon juice. When pasta is cooked, drain well. Cool for a few minutes and mix with avocado. Add sesame oil, sesame seeds, salt, and soy sauce; toss. Serve on individual plates. Add more soy sauce if desireble.
Boil syrup and sugar together for about 2 minutes. Pour over eggs gradually, stirring well. Add butter, vanilla and pecans. Pour into pie shell. Bake in preheated 375° oven for about 50 minutes, or until knife inserted in center comes out clean.
1. Place chunked potatoes, water, and salt into pressure cooker. 2. Set electric pressure cooker to 15 psi, and set the timer for 8 minutes. 3. Once the timer rings, release the pressure using the "quick release" method for your cooker. 4. Drain the potatoes and transfer to a large pot. Heat the pot on medium heat and stir to dry the potatoes. 5. Add the half-and-half and butter to the potatoes. Mash with a potato masher to the desired consistency - I like mine a little chunky. 6. Stir in the cheese and bacon bits, and stir until incorporated. 7. ENJOY!
Brown hamburger and onion, drain, add the pepperoni and seasonings. Cook pasta in salted water, drain, mix with the tomatoes, sauce and meat. Stir in cheese. Put all in a baking dish and bake for 1/2 hour at 350°F. You can sprinkle more cheese on top during baking, if desired. Also, you can add black olives, sliced, sub. Italian sausage for the hamburger, throw in some sliced mushrooms, whatever you like!
Wash and rinse steak. Rub steak with olive oil. Season with the salt and pepper, put aside. Cut onions and saute in 1 tbsp butter and put it aside. Add 1 tbsp butter to skillet, and add steak. Fry each side for 8 minutes on med low heat. If the pan begins to dry time after time, add water, NOT OIL. Eat with onions.
Place rack in center of oven and preheat to 325 dg. Lightly grease a 13 x 9" baking pan with the softened butter or vegetable shortening. Set the pan aside. Measure out 1/2 C of the cake mix and set aside for the filling. Place remaining cake mix, melted butter and 1 egg in a large mixing bowl. Blend on low for 2 minutes Scrape down the sides of bowl with spatula. Batter should come together in a ball. With your fingertips, pat the batter evenly over the bottom and 1" up the sides of the prepared pan, smoothing it out with your fingers until top is smooth. Set pan aside. For the filling, place the cream cheese and condensed milk in the same mixing bowl used to make the crust and and blend about 30 seconds until combimed. Add remaining cake mix, remaining 3 eggs, pumpkin, brown sugar, and spices. Beat on medium for 1 minute then scrape down the sides of the bowl with spatula. Pour the filling onto the crust and spread so that filling covers the entire surface and reaches the sides of the pan. Place the pan in oven and bake until cheesecake looks shiny and center no longer jiggles when you shake the pan, about 40 to 45 minutes Remove pan from oven while you prepare topping. Leave the oven on. For topping, place the sour cream and brown sugar in a small mixing bowl and stir with spoon until well cimbined. Pour topping over the cheesecake and return pan to the oven. Bake until the topping sets, about 7 to 10 minutes. Remove the pan from the oven and place it on a wire rack to cool, approximately 30 minutes. Lightly cover the pan with plastic wrap and place the pan in the refrigerator to chill for at least 1 hr., but preferably 24 hours for the flavors to meld. Cut into squares and serve.