HumbleIntelligence/food-ner-1-Million huggingface dataset:
Form sausage into meatballs and brown. Pour off grease, add soups and 2 cansfull of water, beans (undrained) and veggies. Simmer until done.
Preheat oven to 350 degrees. Coat 2-quart baking dish with cooking spray. Toss potatoes, carrots and shallot with 1/4 cup melted butter, 1/4 cup brown sugar, 1/4 t. cinnamon, 1/8 t. nutmeg, salt and pepper. Transfer to baking dish; cover. Bake 40 minutes or until potatoes and carrots are tender. Meanwhile, mix flour, pecans, remaining brown sugar, cinnamon and nutmeg; stir in vanilla and remaining butter until crumbly. Top vegetables with crumb mixture. Bake, uncovered, 15-20 minutes or until lightly browned.
Beat egg and combine with milk in a bowl big enough to hold the onion without spilling. In a separate bowl, mix flour, salt, pepper, oregano, thyme and cumin. Peel onion, and slice off about 1/2-1 inch off of both ends. Remove a 1 inch core from the center. Slice the onion with an onion blossom cutter, or if you don't have one of those, slice the onion into 16 equal vertical slices---being very careful not to cut all the way to the bottom (leave about 1/4 inch or more at the bottom) Separate"petals" of the onion. Dredge onion in egg, then in flour mixture, shaking off excess. Dredge in egg again, and again in the flour mixture--again, shaking off excess. Allow onion to rest 15 minutes in the refrigerator. Heat oil (enough to cover onion) to 350°. Fry the onion right side up in the oil for 10 minutes or until golden. Drain on paper towels and serve with dipping sauce.
Place the cornstarch in a small saucepan, whisk in the cold water, and set the pan over medium heat. Cook, stirring constantly, until the mixture comes to a boil. Boil for 1 to 2 minutes or until the mixture is clear. Remove from the heat and transfer to a small bowl. Whisk in the olive oil, vinegar, yogurt, mustard, and horseradish. Store tightly covered in the refrigerator for up to 2 weeks.
Melt butter in a large skillet over medium heat. Add onions, garlic and chicken. Stir occasionally. Cook for 4-5 minutes until chicken cooked almost all the way through. Add rice and toast for 3-4 minutes. Add chicken stock, enchilada sauce, cumin, red pepper flakes and salt. Bring to boil, reduce heat to low and cover with a tight fitting lid. Cook, covered, 20 minutes or until liquid is absorbed. Turn off heat. Spread cheese over the top, replace cover and let sit for 5 minutes. Top with sour cream and chopped cilantro when serving.
Heat up bacon drippings in a large saucepan. Add onions and saute until soft. Add kale and saute for a few minutes. Add salt, broth and smoked bacon. Cover saucepan and warm up mixture on medium heat for 5 minutes (do not cook longer). Add the grated potato and cook for a few minutes until thickened. Remove bacon and keep warm. Season with salt, pepper and nutmeg. Place the smoked pork chops and/or sausages on the Kale mixture and allow to simmer on low for 15 minutes. Slice the bacon and place the kale, meat and bacon on a serving dish. May be served with boiled potatoes or homefries.
Trim fat from pork then cut into 3-inch cubes. Place in a large slow cooker with onion, barbecue sauce, brown sugar and vinegar. Cook on HIGH for 5 hours or LOW for 10 hours. Remove meat with a slotted spoon. Shred pork using 2 forks and stir in half the sauce. Place meat inside rolls and spoon remaining sauce over top; close sandwiches.
Coat the pan with cooking spray, heat and add the onion. Cook, stirring until softened. Stir in the garlic, ginger, chili, coriander, cumin and turmeric. Stir for 30 seconds. Add the pumpkin, water and stock cube. Simmer, covered about 15 minutes or until pumpkin is tender. Stir in the spinach and fresh coriander. Cook, stirring, until spinach is just wilted.
Brown beef over medium heat. Sprinkle with sugar; cook until well browned. (The sugar adds to the browning process.). Sprinkle with the flour and brown well. Add broth; bring to a boil, stirring constantly. Add thyme, salt, pepper, green peppers and garlic. Cover and simmer 1 1/2 hours. Add onions, celery, carrots and simmer 15 minutes more. Then add the peas, green beans and potatoes. Simmer until meat and vegetables are tender.
First, poach the tempeh slices in the marinade for about 20 minutes and then plop them into a flour-salt-pepper mix and brown each side in the olive oil to make a sort of roux. Now, add the mushrooms, onions, garlic, and rosemary to saute for about two minutes. Add wine and reduce by one half. Add veggie stock and lemon juice, simmer until the sauce thickens. Sprinkle with parsley and voila. This is very nice with horseradish mashed potatoes.
Combine lemon juice, curry powder, salt and sugar. Brush mixture over the chops and let stand for 2 hours to absorb the flavors. Heat the butter in a frying pan, cook until golden brown on both sides.
Soak mung bean noodles in warm water for 15 minutes. Drain and cut into short lengths and place in a bowl. Pour hot water over the noodles and soak for another 5 minutes. Drain in a colander, and rinse with cold water to separate the noodles. Let stand in the colander until ready to use. Cook ground turkey with a little water over medium heat. When brown, drain any excess water, and place in a large mixing bowl. Let cool 5 minutes. Mix dressing ingredients in a small bowl, and taste for proper balance of sweet/sour/salty/spicy. Adjust if necessary. Pour dressing over cooked ground turkey and toss lightly. Add noodles and stir until well mixed. Taste and adjust if necessary. Add carrot, celery, shallot, green onion, cilantro, and 1/2 cup of peanuts. Toss well. Divide lettuce and cabbage on serving plates. Place noodle mixture on top, and sprinkle with remaining peanut, and chili flakes.
Rub Salt and Pepper into roast. In a large dutch oven pot, brown the roast in the cooking oil until all sides are light brown. Pour Lipton Onion Soup Mix over top of roast. Add 5 cups of water and bring to a boil. Turn heat down and simmer roast until tender, about 3 1/2 to 4 hours. Check roast often, about every 30 minutes to make sure there is plenty of water, as the water cooks down, add more. When roast is falling apart, remove to a serving platter and turn off heat. In a large glass add flour and fill with about 3/4 cup cold water to make a paste consistency. Stir flour and water mixture with a fork until very smooth with no lumps. Slowly pour the flour paste into the pot of water that the roast was cooked inches Stir well and bring to a slow boil, simmer until the gravy thickens. If gravy is not thick enough, add more paste. If gravy is too thick, add water. Add desired amount of Kitchen Bouquet to darken gravy. I put the roast back in the pot of gravy and serve it together. You may want to serve the gravy on the side.
In a soup pot, heat 1 tbsp oil. Add sausage and chicken and cook until brown, about 5 minutes. Transfer the mix to a large bowl. In the same pot, heat remaining oil and add celery, onion, and bell pepper. Cook about 5 minutes. Add bay leaves, garlic, thyme, salt and cayenne pepper, cook 2 minutes longer. Return sausage mix to the pot, add uncooked rice, broth, and tomatoes. Bring mix to a boil and reduce heat to low. Allow to simmer, covered, 20 minutes. Cook until rice is tender about 10 minutes longer and remove bay leaves. Sprinkle with scallions and serve.
Remove stems from mushrooms, and lightly wipe tops with a damp paper towel. In a large bowl, combine vinegar, soy sauce, water, rosemary, thyme and oregano. Stir to mix. Add mushrooms and make sure each one is covered by marinade. You may need to move them around. Marinate for as little as 30 minutes or up to overnight in the fridge. When ready to cook, add some of the oil to a large skillet over medium heat. Remove mushrooms from marinade(but do not discard marinade). Put as many mushrooms as you can fit in pan, tops down. They will shrink as they cook. Cook 3-5 minutes, until lightly browned. Turn over and cook 3-5 minutes more. Remove fresh herb sprigs from marinade, and pour marinade into pan, reserving some for additional batches of mushrooms. Cover and cook 5-7 minutes. Flip mushrooms, cover and cook 5-7 minutes longer. When fork tender, remove from pan, and repeat with remaining nmushrooms. To serve the mushrooms hot, simply use myltiple pans on the stove at once. Serve 2 mushrooms per person.
Preheat oven to 350. Grease and flour a 12 cup Bundt pan, 10" tube pan or 2 -9" cake pans. Defrost raspberries and drain, reserving syrup in a measuring cup. Add water if necessary to make 1/2 cup. Reserve 2 tablespoons of the. raspberries for the frosting. Put cake mix, eggs, oil, pudding mix, the 1/2 cup of raspberry syrup,. and remaining raspberries in a mixing bowl. Beat on medium speed for 3 minutes. Pour into pan(s) and bake 50-55 minutes for Bundt or tube pan, or 25 to 30 minutes for 9" layers, or until cake tester comes out clean. Let stand 15 minutes before removing from pan. Cool completely. Meanwhile, make the frosting, creaming the butter with the confectionary sugar. Beat in raspberries and almond extract. Frost cooled cake.
Sift flour and sugar into a bowl. Mix the egg yolks, butter and extract in separate bowl. Slowly add flour and sugar a bit a time, mixing the mixture with your fingertips. Fource dough through a press or roll balls and flatten or make snakes (whatever you wish) onto grease trays. Bake in a moderate oven (180C/350F) for 8 to 10 minutes. Keep in air-tight container.
Melt butter in 6-quart saucepan or Dutch oven until sizzling; add celery, green pepper, onion and garlic. Cook over medium heat, stirring occasionally, until vegetables are tender (6 to 8 minutes). Add all remaining ingredients except shrimp and hot pepper sauce. Cook over medium-high heat until mixture comes to a full boil (5 to 6 minutes). Reduce heat to low. Cover; cook until rice is fork tender (20 to 25 minutes). Add shrimp; continue cooking until shrimp turn pink (4 to 5 minutes).
Squeeze as much liquid as possible out of the artichoke hearts and drain them on paper towels. Roll each heart in egg wash, and then roll in breadcrumbs until well-coated. Deep fry for one to two minutes until lightly browned and slightly crispy. Melt butter (use your judgment as to how much) and garlic in a small, individual saute pan. Saute hearts for two minutes in the garlic butter, basting each heart and taking care not to burn the butter or garlic. Serve right in the pan with firm bread such as French or Italian.
In a small frying pan, melt butter and add shallots, cook on medium low heat until, soft and tender. Remove from pan, cool and set aside until needed. Preheat oven to 425 degrees F. In a large bowl stir together flour, baking powder, baking soda, sugar and salt. Cut in the shortening until it resembles fine bread crumbs, then stir in the cheese, cooled shallots and the mashed potatoes. Beat the egg and buttermilk together and pour into the flour, cheese and potato mixture all at once, stirring lightly until you have a soft sticky dough. Add the dough to a lightly floured surface and pat into a large circle about 3/4 to an inch thick. I use a water glass to cut out the dough. Place the scones on an ungreased cookie sheet and bake in a 425 degree oven for 10 - 12 minutes, until golden brown.
Force peas through the fine disk of a food mill into a bowl to remove skins. Cook shallot in oil in a small skillet over moderately low heat, stirring occasionally, until softened. Remove from heat and stir into pea puree with cheese and crumbs. Season filling with salt and pepper. Fill ravioli with a level teaspoon of filling in each. Transfer to a baking sheet lined with a dry kitchen towel. Ravioli may be made up to this point 1 day ahead, covered and refrigerated or they can be frozen. To make the sauce: Simmer the vinegar and wine over medium heat and reduce until it forms a light syrup (watch carefully toward the end as it tends to burn). Add the cream and reduce heat to low. Whisk in butter pieces one at a time, until emulsified. Add truffle oil, if using. Salt to taste. Set aside and keep warm until ravioli are cooked. Cook ravioli in a large pot of boiling salted water until al dente, 2 to 3 minutes, then drain. Toss with sauce then serve immediately.
For the crust: Preheat oven to 350 degrees. In a medium mixing bowl stir together graham cracker crumbs, butter, and sugar. Press mixture into bottom and sides of a 9 inch pie plate. Bake for 10 minutes. Cool completley before filling. For filling: In a medium saucepan stir together sugar, cranberry juice, 2 cups strawberries, cornstarch, and salt. Using a potato masher, gently mash strawberries. Bring to a boil, reduce to simmer and cook, stirring frequently until very thick, about 1 minute. Remove from heat and let cool slightly. Stir in remaining strawberries. Pour into cooled pie crust. Chill pie until set, at least 4 hours. Spread some whipped cream over pie leaving a 1 inch boarder around edge.
Combine marinade ingredients in small bowl and stir until mixed well. Dice tofu into fingernail-sized pieces and add to marinade. Set aside. Preheat a thin based frying pan and add oil. Once oil begins to smoke, lessen heat and add sugar. Stir until sugar is dissolved and add onions. Increase heat and fry onions until they begin to soften and caramelise. Once onions are soft, add potatoes. Stir until potatoes are completely coated in oil. Fry further until potatoes are soft to the touch - they should be browned. Add tofu and marinade. Cook until both potatoes and tofu are soft and brown. Remove from heat and serve extremely hot with a side of naan bread and chutney.
Halve the eggplants lengthwise. Run a small sharp knife 1/2 inch in from the edges of the cut side of each eggplant. Scoop out the insides of the eggplants with a spoon and reserve, leaving 1/2 inch thick shells. Sprinkle 1 teaspoons salt into the eggplant shells and invert on paper towels while preparing the filling. Heat oven to 350 degrees. Make the filling: Coarsely chop the reserved eggplant. In a large skillet, heat 2 tablespoons of oil over medium heat. Add the onion, garlic, and chopped eggplant and cook, stirring often, for 5 minutes, or until the onion is softened. Remove the skillet from the heat and stir in the remaining ingredients with the remaining salt. Place the eggplant shells, cut side up, in a 13x9 inch baking dish. Mound the filling in each shell. Drizzle with the remaining 1 tablespoons of oil. Pour water into the pan to a depth of 1/2 inch. Cover tightly with foil and bake for 40 minutes. Remove foil and bake for 10-15 minutes more, or until the edges of the eggplant are tender and the bread crumbs are very lightly browned. Serve hot or at room temperature.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Combine beef, 1/4 cup parsley, cilantro and next 5 ingredients (through cinnamon) in a medium bowl. Divide mixture into 4 equal portions, shaping each into a 1/2 inch thick patty. Add patties to pan; cook 3 minutes per side or until desired degree of doneness. Combine cucumber and vinegar in a medium bowl; toss well. Combine yogurt, remaining 2 tablespoons parsley, juice, and pepper in a small bowl; stir with a whisk. Arrange 1 patty and 1/2 cup cucumber mixture on each of 4 plates. Top each serving with about 2 tablespoons yogurt sauce. Serve each with 2 pita wedges.
Bring a pot of salted water to a boil. Cook penne according to package directions. Melt butter over medium heat. Add flour; stir for 1 minute. Add half-and-half; stir until thickened, 6 minutes. Remove from heat; add parmesan, salt and pepper. Cover. Pound chicken to 1/2-inch thickness. Rub Cajun seasoning and cayenne evenly over chicken. Warm oil in a nonstick skillet over medium-high heat. Add chicken and cook, turning once, until no longer pink in center, 6-8 minutes. Slice chicken. In a bowl, toss pasta with sauce. Top with chicken and tomatoes and serve.
Preheat oven to 350 degrees. Place chicken breasts on a baking sheet and rub with olive oil. Sprinkle generously with salt and pepper. Roast for 35-40 minutes, or until cooked through. Set aside until cool enough to handle, then remove meat from the bones and discard the skin. Cut chicken pieces into large dice. In a small saucepan, heat chicken broth and dissolve the bouillon cubes in the broth. In a large Butch oven, melt the butter and saute the onions over medium-low heat for 10-15 minutes, untiltranslucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken broth to the sauce. Simmer over low heat for 1 more minute, stirring until thick. Add 2 tsp salt, 1/2 tsp pepper, and heavy cream. Add the chicken, carrots, peas, onions if you are using, and parsley. Mix well. Preheat oven to 375 degrees. Divide the filling equally among 4 ovenproof bowls. Roll each pie crust out on a floured surface to make larger. Cut two 8" circles of dough from each pie crust. Beat egg with water to make an egg wash. Brush the outside edges of each bowl with the egg wash, then place dough on top. Trim dough to 1/2" larger than the top of the bowl. Crimp dough edges, pressing to make it stick. Brush dough with egg wash and make 3 slits in the top of each crust. Sprinkle with sea salt and black pepper. Place on a baking sheet and bake for 1 hour, or unti the top is golden brown and filling is bubbling hot.
Preheat oven to BROIL. Rinse the rice until the water starts to run clear. Set aside to drain thoroughly. Place the onion, garlic and whole tomatoes on a cookie sheet and BROIL until skin begins to char. (Watch the garlic carefully, as it will finish broiling first.) Immediately place the vegetables in a clean paper bag, close up and sweat for 15-20 minutes or until the skin is loosened. Remove the peel from the garlic and mince. Remove the skin from the tomatoes and onions and chop into bite size pieces. Preheat oven to 350 degrees. In an oiled 2 quart ovenproof casserole dish combine all the ingredients except for the parsley and cilantro. Bake, covered until the rice grains are tender and liquid absorbed, approximately 45 minutes. Fluff rice with fork and garnish with the parsley and cilantro. Season with salt and freshly ground black pepper to taste. Serve hot.
In large saucepan over medium heat, combine cream and butter. Bring to a simmer, stirring constantly. Remove from heat. Add morsels. Stir until melted and smooth. Cool slightly. Then transfer to a fondue pot or ceramic bowl. Serve immediately. TO REHEAT: Reheat in microwave, 30 seconds, stir -- another 30 seconds, stir -- repeat until heated. Do not microwave for a longer time; you may burn the fondue.
[If you can, buy beets with the stems and greens still attached, as they come out of the ground. Ask the produce manager at your grocery or health food store to buy organic beets with the nourishing leaves attached!]]. Cut off all but 2 inches of the green stems. Save the leaves because they are very nutritious and can be steamed, sauteed or shredded in salads! Leave the beets whole with 2 inches of stems at the top and root ends at the bottom. This prevents the red color from seeping out into the water [and all over the place too!]. Place in a saucepan covered with salted water to taste (with at least 1 tsp of vinegar). Boil until tender [usually, 30-45 minutes, depending on the size of the beets]. Boiling can take up to 60 minutes for larger beets. Drain and run cold water over beets. The skins will slip right off with the root ends, but make sure you wear kitchen gloves so your hands don't turn red. To serve, you can add melted butter, salt and pepper, basil, savory, caraway seeds or sprinkle with minced chives or parsley. NOTE: i prefer to steam my vegetables in an OSTER mechanical food steamer available cheap with free shipping from amazon.com - so i peel and slice mine for faster cooking as i do for all potatoes. But you can steam this in a covered pot with a steamer insert also - just make sure the water doesn't evaporate: bring the salted water with more vinegar added to a boil and add the steamer insert and beets. Cover and steam on medium or medium low heat until they are your desired tenderness. One thing is for sure - never peel or cut the stems or roots if steaming or boiling whole - it's SO much easier not to have red dye and red water dripping everywhere - and the skins come right off easily once cooked. Peeling is a waste of time and makes a mess!
Bring water to a boil. Add couscous, butter and salt. Remove from heat and let stand 5 minutes. Topping: In a shallow pan, heat oil. Cook garlic until it begins to brown. Add rest of spices, cook for 30 second and remove from heat. (Alternately, you could use ready made"roasted garlic olive oil", and add the thyme and pepper). Mix topping with couscous, serve immediately.
In a pot add barley and 4 cups of water, bring to a boil turn down heat and simmer for 30 minutes until barley is partially cooked. In a pot or dutch oven add oil onions and celery: cook until softened (stirring to prevent burning). Add mushrooms cook until they begin to release liquid, then add broth, carrots, tomato paste and barley (with liquid) bring to a boil. Reduce heat and simmer stirring occasionally until barley and carrots are cooked about 30 minutes. Stir in salt and pepper garnish with parsley and serve.
Preheat oven to 400*. In a skillet, brown ground beef and onion. Combine milk and baking mix to make a soft dough. Roll out dough on surface dusted with baking mix to about 1/4 inch thick. Shape dough into a rectangle. Combine cooked ground beef and onion with Worcestershire sauce, salt, and pepper. Spread onto dough. Roll dough up jelly roll fashion and cut into 8 slices. Place slices on ungreased cookie sheet and bake 20- 25 minutes. While pinwheels are baking, warm undiluted tomato soup until heated through. Serve as sauce with pinwheels.
Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. Cover with plastic wrap and refrigerate for at least 2 hours. Preheat oven to 325 degrees F. Combine the liquid ingredients and pour into a large Dutch oven; add the pork. Cover the dutch oven with aluminum foil then the lid. Roast for 4 hours or until the pork is fork tender and shreds easily. Brush the roast with cooking liquid every hour. Remove from oven and let stand until cool enough to handle. Shred the pork with a fork or tongs. Serve on buns topped with BBQ sauce of your choice and cole slaw.
Preheat oven to 350 degrees. Season pork chops liberally with salt and pepper. Heat oil in large skillet and brown pork chops on both sides. Remove pork chops to a baking dish. Cover with foil and bake for 20 minutes. While pork chops are baking, add minced shallots to the same pan and cook for one minute. Add white wine and simmer until sauce becomes thicker and is reduced. Add chicken stock and season with salt and pepper. Return to simmer. Remove chops from oven and place on platter. Add the cold butter to the sauce. When melted, stir, and serve over the pork chops.
Mix ingredients and store in a lidded, labeled canister in the laundry room. To use: Measure out 1/2 cup to 3/4 cup and wash your clothing in warm or cold water. Use cold water for the rinse cycle.
Mix all ingredients and chill. Trim crusts from white or whole wheat bread and spread with mixture. Cut into three strips for sandwiches. Can also be molded and served with crackers or melba toast rounds.