HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the water, sugar and the soaked saffron in a 2-litre/quart saucepan. Place over moderate heat, stirring to dissolve the sugar. Bring to the boil, then reduce the heat to very low and cover with a tight-fitting lid. Melt the butter in a 2- or 3-litre/quart saucepan over low heat, stirring occasionally. Add the semolina, and slowly and rhythmically stir-fry the grains for about 20 minutes, or until they darken to a tan colour and become aromatic. Add the flaked almonds to the grains towards the end of the toasting process. Raise the heat under the syrup, add the cardamom and the sultanas, and bring it to a rolling boil. Raise the heat under the semolina for 1 minute, stirring continuously. Remove the saucepan of semolina from the heat, and slowly pour the hot syrup into the semolina, stirring steadily. The grains may at first splutter, but will quickly cease as the liquid is absorbed. Return the halava to the stove and stir steadily over very low heat until the grains fully absorb the liquid, start to form into a pudding-like consistency, and pull away from the sides of the pan. Place a tight-fitting lid on the saucepan and cook over the lowest possible heat for 5 minutes. A heat-diffuser works well. Removed the covered saucepan from the heat and allow the halava to steam for an additional 5 minutes. Serve hot.
Boil pasta in salted water to cover about 5 minutes and add the broccoli for the last couple minutes(I like my broccoli in this dish cooked until almost mushy). Add pasta and cook until al dente. Drain off about TWO THIRDS of the water (Keep the rest, about 1/2-1 cup, since this makes the sauce. I recommend using the first 1/2 and see if it's the desired consistency, and if more liquid is needed, add the other half cup). Add mushrooms, tomatoes, and parmesan, oregano, butter, salt and pepper. Cook 2 to 3 minutes until blended. Makes 6 side dish servings. Note: you can double this recipe.
Put chops in baking dish. Salt and pepper and lay onion and lemon over the chops. Mix remaining ingredients and pour over chops. Cover and bake for 1 hour at 350.
Melt the butter in a large, heavy saucepan over medium high heat. Add the onion and saute 3 minutes. Add the remaining ingredients and bring to a boil, stirring frequently. Reduce heat and simmer, reducing saucec to 2& 2/3 cups. Season with salt and pepper. Serve with sliced or chopped pork roast or roast beef.
Preheat oven to 450°F. Wash and drain berries. Combine with sugar, cornstarch and salt. Line a pie plate with pastry, fill with fruit and dot with butter. Adjust top crust, crimp edges attractively and slash in several places to allow steam to vent (or make a lattice-top pie). Bake pie for ten minutes; reduce heat to 350F and bake for an additional 20 to 30 minutes.
Heat oil in a large frypan. Add the onion, garlic and dried oregtano. Fry for 3 to 4 minutes, until onion is soft and translucent. Cut a cross in the base of each tomato. Place in a heatproof bowl and cover with boiling water. Leave in the water for 3 minutes, then lift out on a slotted spoon and plunge into a bowl of cold water, drain. The skins will have begun to peel back from the crosses. Remove the skins and cut the tomatoes in half and squeeze out the seeds, chop the flesh into strips. Top and tail the zucchini, then cut into 1/2 wide strips. Slice the strips into matchsticks. Stir the zucchini into the onion mixture and fry for 10 minutes, stirring occasionally, until just tender. Add the tomatoes and chopped jalapenos and cook for 2 to 3 minutes more. Add the cream cheese, reduce the heat to the lowest setting. As the cheese melts, stir gently to coat the zucchini. Season with salt and pepper to taste, pile into a heated dish and serve, garnished with fresh oregano if desired. If serving as a main dish, rustic bread makes a good accompaniment.
Combine all cake ingredients at medium speed until well blended. Pour into greased and floured 9 x 13 inch pan. Bake at 350 degrees for 40 to 45 minutes. Cool in pan. Mix glaze ingredients together. Poke holes in cooled cake and glaze. Pudding box size is the small box of instant pudding--I think it's 3 ounce. Come to think of it, maybe it's 4 ounces. Hmmm-- Cake mix is standard cake mix size.
To make the funnel cake: in a mixing bowl, combine eggs, sugar, milk (wet ingredients). in another bowl, combine baking powder, flour, salt (dry ingredients). pour dry ingredients into the bowl of dry ingredients; mix well. add chopped cilantro; mix well again. fill piping bag with mixture. pipe in, making circular shape, the funnel cake mixture into a pan with hot oil; brown both sides then place on tray to drain excess oil. To make taco beef: on a hot skillet, brown ground beef. add chopped onions and chopped garlic; stir. then add taco seasoning and water; stir more. To make assemble: scoop taco beef on top of the funnel cake. then add cubed avocado, salsa, sliced jalapeno, sour cream. garnish with fresh cilantro and limes.
In a large bowl, mix the first 7 ingredients well. Shape into 1" balls and cook over medium heat in the hot oil. Cook a few at a time, until browned and remove. Into the drippings remaining in the skillet, stir in the flour until well blended. Gradually stir in the 1 cup water with the bouillon cube dissolved in it, and the burgundy wine and cook over medium heat stirring constantly until the mixture is thick. Add the meatballs and heat until boiling. Reduce to low, cover and simmer 15 minutes.
HEAT oven to 350°F. BRING water to boil in medium saucepan on medium-high heat. Gradually stir in grits; cook on low heat 5 min., stirring occasionally. Remove from heat. Add butter, garlic and seasoning; stir until butter is completely melted and mixture is well blended. BEAT eggs in small bowl until blended. Add small amount of hot grits; mix well. Gradually add to remaining grits in pan, stirring constantly until blended. POUR into 8-inch square baking dish sprayed with cooking spray. Top with VELVEETA; press gently into grits with back of spoon until partially covered. BAKE 40 minute Let stand 10 minute before serving. For a Stronger Spice Flavor: Substitute 1/2 teaspoons ground red pepper (cayenne) for the Cajun seasoning. Serving Suggestion: Wake up with VELVEETA(R) Easy Creamy Grits for a special Saturday morning treat. Serve with fresh fruit. Note: This is a great side dish to serve as part of a breakfast or brunch buffet. To Double: Prepare as directed, doubling all ingredients and substituting a 13x9-inch baking dish for the 8-inch square baking dish. Makes 16 servings. Nutrition Information Per Serving: 200 calories, 10g total fat, 6g saturated fat, 75mg cholesterol, 420mg sodium, 18g carbohydrate, less than 1g dietary fiber, 2g sugars, 8g protein, 10%DV vitamin A, 0%DV vitamin C, 25%DV calcium, 6%DV iron.
Combine butter, dates, and brown sugar in saucepan. Heat and stir until mushy. Remove from heat and stir in vanilla and rice Krispies. Roll into small balls and cover in coconut.
Mix dry ingredients. Beat in as much hot water as the flour will absorb, making a stiff batter. Cover and let stand until lukewarm. Disolve yeast in the warm water, add to the dough with enough flour to knead. Knead. Let sit, covered, in a warm place until doubled in bulk. Shape into loaves. Put into bread pans, or not, your choice, and let rise again, covered, in a warm place until doubled in bulk. Bake at 375 degrees for 75 minutes.
Saute ground meat and onions on medium-high heat. When starting to brown, add seasoning packet and garlic, stir to combine. Add green pepper and Clamato and let simmer for 10 minutes; Let cool. Take a pie crust and cut twelve, 3-inch rounds. Place spoonful of mixture on the center of a round. Fold in half and pinch closed then flute edge with a fork. Repeat with remaining dough and mixture. Bake in a 350° oven for 15 - 20 minutes or until golden and crisp. Serve warm. Enjoy! ;).
Preheat oven to 400 degrees F, and coat baking sheet with cooking spray. Whisk together flour, baking soda, baking powder, and salt in large bowl. Stir in butter and cheese. Stir in buttermilk, and mix until dough just comes together. Scrape out onto well-floured work surface, and pat dough to 1/2-inch thickness. Cut out biscuits with 2 1/2-inch diameter round cutter. Repeat with remaining scraps of dough until you have 8 biscuits, and transfer biscuits to prepared baking sheet. Sprinkle red pepper sauce on tops of biscuits. Bake 12 to 15 minutes, or until puffed and golden. Serve hot.
Add the first 10 ingredient to the container of an electric blender; process until smooth. Add green onion mixture and chicken to a large heavy-duty zip-lock plastic bag; seal and marinate in the refrigerator 24 hours; turn bag occasionally. Put potato cubes in a saucepan; cover with water; bring to a boil. Lower the heat and simmer 15 minutes or until tender; drain and cool. Heat oil in a large nonstick skillet over medium heat. Add in chicken and marinade; cook chicken 5 minutes on each side or until done. Transfer chicken from pan and chop chicken meat. Add chicken, potato, milk, and 1/4 teaspoon salt to pan; cook 5 minutes or until heated through--stir occasionally. Garnish with parsley.
Bring a large pot of water to boil. Meanwhile remove sausge from it's casing. Heat a small amount of olive oil in a large saute pan over medium heat and cook the sausage until browned and cooked through.Transfer cooked sausauge to a large bowl. In the same pan add a tablespoon of olive oil and turn heat to high. Once the oil is hot, add half the greens. Let the greens sit for a minute undisturbed. Season with a pinch of kosher salt and crushed red pepper flakes to taste. Add half the garlic. Bein to toss the greens around until they start wilting. Once wilted transfer to the large bowl. Repeat with the remaining greens and transfer the greens to the bowl. Don't wash the pan yet. Cook the pasta in salted water. Reserve a cup of the pasta water. In the same saute pan add half the reserved cooking liquid and add the 1 tablespoon of butter. Let simmer until reduced slightly. Add the pasta to the large bowl with the sausage and greens. Pour the cooking liquid-butter mixture over top. Add the cheese and stir with a large spoon. Add more cooking liquid if necessary. Dish out the pasta topping with pepper and more parmesan cheese.
Cook rice according to package directions. Let it cool until no longer warm. You can place it in the refrigerator while preparing the remaining ingredients. In a very large skillet, heat 2 tbs of sesame oil with the minced garlic. Brown ground chicken breast in skillet. Add frozen peas & carrots and the diced onion. Cook until veggies are done. In the same skillet, slide over the chicken and veggies to one side. Place the tbs of butter on the empty side and scramble three eggs. Start incorporating the eggs with the chicken and vegetables. Start adding the cooled rice a cup at a time. Stir well each time you add the rice. Add soy sauce. Stir very, very well.
In a large pot heat the oil. Saute the onions and garlic. Add 3 cups of corn, the stock, and the nutmeg. Bring it to a boil and simmer until the corn is tender. Meanwhile puree the additional 1 cup of corn in a blender or food processor. When the corn and stock is tender add the pureed corn, the milk, the kidney beans, and the salt. Bring it almost to a boil. Lower the heat and let it simmer for about 5 minutes.
.In a 4 quart non stick pot heat oil over med. heat. Add onions & cook, stirring occasionally until softened. Add garlic, cook additional 2-3 minutes. Add eggplant, stir until coated with oil. Add peppers, stir to combine. Cover & cook for 10 minute stirring occasionally to keep vegetables from sticking. Add tomatoes, zucchini, and herbs, mix well. Cover & cook over low heat about 15 minute or until eggplant is tender but not too soft.
Place all ingredients in powerful blender. Blend until smooth, freeze (about an hour?) and ENJOY!
Make custard filling by placing granulated sugar, flour and salt in medium sauce pan. Add milk and cook over medium heat till thick and bubbly (be careful not to scortch). Temper egg yolks by adding some of the hot mixture to the beaten egg yolks and then returning the egg yolk mixture to the hot mixture whisking till blended. Cook mixture another five minutes. Remove from heat, add vanilla and refrigerate mixture till completely cool. Stir together the sliced strawberries and strawberry glaze, keep refrigerated till ready to use. Cut the half sheet cake in half to make two-quarter sheet cake layers approximately 1" thick. Best to freeze these cake layers before working with the filling and frosting to prevent them from breaking apart. Place bottom layer of cake on platter or cake tray. Stir the cooled custard and spread on the bottom layer of cake making sure to leave about half inch from outside all the away around (when layers are put together the filling will spread out to the ends and if filling is spread all the way to outside it will ooze out). Spread the strawberry glaze filling on top of the custard filling. Place the other cake layer on top of the fillings. Keep refrigerated till ready to ice the cake. For icing, beat the whip cream until frothy. Add the powder sugar and vanilla gradually and beat until frosting consistency. Ice the cake to your liking and keep cake refrigerated.
In a large skillet or saucepan, cook and stir ground beef and onion until meat is brown and onion is tender. Stir in tomatoes, tomato sauce, chili powder, salt and beans. Cook uncovered about 10 minutes. Cook spaghetti as directed on package. Drain, turn spaghetti onto large platter and top with hot chili mixture.
Place all ingrediants for the dough into the bread maker, starting with liquids. Set on the Dough setting, and let it go. Once it's finished turn out onto lightly greased Pizza Pan. (This recipe makes one 16 inch Pizza). Melt the butter for the sauce in a small saucepan on low heat. Once melted add in the garlic and simmer until brown. Add in Cream, stir with a whisk until butter and cream no longer separate. Stir in the cheese and spices until all cheese is melted. Continue to cook on low heat for about 10-15 minutes. Spread desired amount of sauce on the dough. Sprinkle the Cheese on top of the sauce, then add the diced chicken on top of that. Preheat oven to 350 degrees. Bake about 6 minutes, then sprinkle on the green onion. Cook another 6-8 minutes until crust is golden and cheese is melted and slightly browned on the edge. Let it cool a minute, cut and serve.
In a large soup pot over medium heat, melt the butter. Add the onions, carrots, and celery and saute' until tender, about 10 minutes. Stir in flour and blend. Continue stirring for a minute, careful not to burn. Increase heat to medium-high. Add the stock and bring to a boil, stirring constantly (whisk comes in handy here) until slightly thickened, 8-10 minutes. Taste test and season with salt and white pepper. Add some hot stock to the half-and-half, tablespoon by tablespoon to warm it up before adding to the soup. Stir in the half-and-half and add the chicken to the soup pot. Reduce the heat to low and simmer until all the flavors are blended; 10 minutes longer. Ladle into bowl and serve.
Mix the ingredients together. Let sit 10 minutes before using. Refrigerate any milk you don't use right away.
Bring water, onion, diced squash, and butter to boil. Cook, covered over medium heat until squash begines to break down and form a broth, about 45 minutes. Add sliced zucchini, oregano, and garlic, and bring to a boil again. Reduce heat to simmer, and continue cooking for 5-10 minutes or until the zucchini slices are slightly tender. Turn heat down to low. In a tightly covered blender, blend together 1 1/2 cups of the hot soup broth including some of the zucchini slices and the cheddar and cream cheese until smooth. Add to the soup. Turn off heat, add tamari, pepper and salt to taste. Serve.
Combine first 5 ingredients in a small sauce pan. Stir and simmer for 5 minutes under low heat. Take off heat and set aside. Cut puff pasry sheet into six squares. Roll each square into a 6 inch square. Spoon mixture into each square, fold and seal. Mix milk and sugar in a bowl and brush on each pie. Bake 12-15 minutes or until golden brown at 400 degrees.
Wash and finely chop cucumbers. Seed and dice sweet red and green peppers. Place chopped cucumbers and peppers in a large bowl. Sprinkle over with pickling salt, cover and let sit overnight. The next morning, drain off the liquid and discard. Finely chop cauliflower, onion and celery and mix in with the cucumbers and peppers. Transfer vegetables to a large cooking pot. Add vinegar and sugar and bring to a boil. Reduce heat and simmer for 10 to 15 minutes until vegetables are just tender, DO NOT OVERCOOK. In a small bowl, mix mustard and turmeric in a half cup of cold water. When vegetables are nearly done, mix in mustard mixture and stir until well blended and bring mixture back to just boil. Sterilize and prepare canning jars of your choice. Fill jars to within 1/4" of the top of the jars. Apply lids and screw tops and process according to the method you are most familiar with. When jars are sealed and cooled, label and store in a cool, dark place.
Other: 10 bamboo skewers, soaked in water Heat oil to 350 degrees. In a bowl, combine cornmeal, salt, honey and boiling water. Mix. In a separate bowl, beat together egg, milk and butter. Add egg mixture to cornmeal mixture. Sift together flour and baking powder, then incorporate it into the mix until smooth. Insert stick into hot dogs, dip in batter, and place in a preheated fryer until golden brown - approximately eight to 10 minutes. Drain, and serve.
Add all ingredients into bread pan according to the order in the manufacturer's directions. Set crust on medium and program for the Basic cycle; press Start. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
For the cookies: Cream butter and confectioner's sugar with hand mixer. Stir in flour, lemon zest, limoncello, and salt until dough forms. Roll into log, about 1 1/2 inches wide and 10 inches long. Wrap in plastic wrap and chill for a few hours or overnight. When ready to bake, preheat oven to 350 degrees. Line cookie sheet with greased parchment paper. Take golf-ball-size piece of dough and roll between palms to form a lemon shape. Flatten until dough is 1/4 inch to 1/2 inch thick. Bake for 20 to 25 minutes, or until cookies just begin to brown on bottom. The dough will not expand on cookie sheet. Remove from oven and cool completely. For the glaze: Mix sugar and limoncello together in small bowl. When cookies have cooled completely, drizzle glaze over top or spread on lightly with knife.
Mix by hand all ingredients for the patties. Form 8 tennis ball sized patties. Fry the patties in peanut oil for 3 - 4 minutes only on one side until golden with a crispy crust. Place them, next to each other, in an ovenproof casserole. Set aside. Make the easy a la bechamel sauce: put butter, salt, nutmeg and parsley in cold milk. Bring to the boil, stirring from time to time. Turn the heat to low. Dissolve flour in some cold water to obtain a thick, smooth mixture. Gradually, stirring constantly, add to the hot milk. Cook for 2 - 3 minutes, making sure that the sauce does not burn. Remove from the heat. Stir in half of the cheese and pour the sauce over the patties. Cover the casserole with aluminum foil and bake in the oven at 220°C for 45 minutes. Take the casserole out of the oven, remove the foil and sprinkle the remaining cheese over the patties. Return to the oven for 3 - 4 minutes until the cheese melts. * Do not squeeze the excess water out of the shredded potatoes.
Whisk together the vinegar, water and dry seasoning to make a basting sauce (seasoning rub posted in my other recipes). Set grill rack to 18 inches above the coals. Placing ribs curls/bones pointing down, cook ribs over direct heat at about 325F to 350F until the underside is golden (about 30 minutes), basting several times while cooking. Flip the ribs, and continue cooking, and basting, until golden brown (about another 30 minutes). Meat is done when it is so hot it burns your fingers to touch. Do a final baste, sprinkle with some more seasoning, and serve.
Fry bacon, discard most of the grease. Add the onion and garlic, cook until onion is clear. Add the rest of the ingredients except the milk. Cook under medium heat until the potatoes (or cauliflower) is tender. Add the milk, heat just until warm again.
Heat butter and fry onion and garlic until soft. Cut the chicken breasts into strips and brown lightly. Add green and red peppers and mushrooms and stir fry until just done. Add apple juice and stock, reduce heat, and simmer until meat is tender and done. Stir in sour cream, tomato paste, Worcester sauce, mustard, lemon juice and parsley and mix. Blend the flour with a little water to form a paste and stir in. Heat until the mixture comes to a boil. Season with salt and pepper. Serve with pasta or rice.
Combine sugar, butter and milk in large saucepan; bring to a boil and boil for 1 minute, stirring constantly. Remove from heat and add chips; stir until smoothly blended; stir in oats and coconut; mix thoroughly; cool mixture 10- 15 minutes, or until cool enough to handle; lightly grease the palms of your hands and, taking rounded spoonfuls of the mixture, shape gently into balls; place on waxed paper; chill until firm; serve in truffle cups.
Put about 1 cup ice cubes in a pitcher. Pour in tequila, triple sec, orange juice, and lime juice. Stir well and divide between two cocktail glasses. Using the back of a large spoon, carefully pour 2 tablespoons pomegranate juice down the inner side of each glass. Garnish each with fresh lime peel, crushed slightly just before adding.
Wash and pick over beans. Put beans and water in saucepan, cover. Bring to a boil. Boil for 2 minutes. Remove from heat and let stand 1 hour. Return to heat, bring back to a boil, lower heat and simmer, covered, for 40 minutes. Drain beans thougha colander set over a bowl. Reserve 2 1/2 cups of the cooking liquid and set aside. Put bacon in ovenproof casserole or bean pot. Cover with cooked beans. In a bowl, combine onion, salt, mustard, syrup, rum and 2 cups of reserved cooking liquid. Pour mixture over beans. Cover and bake in a 325 degree oven for 3 hours, adding the last 1/2 cup cooking liquid during the last 30 minutes of cooking. Remove from oven. Combine brown sugar and melted butter. Drizzle over beans. Bake, uncovered, for another hour or until liquid has evaporated.
Spread peanut butter on both slices of bread. Lay pickles on one slice of bread. Cover with other slice of bread. Enjoy!
Preheat oven to 400°F (2051C). Lightly grease 10-inch pie plate. Heat 1 inch salted water (1/2 tsp salt to 1 cup water) to boiling. Add spinach, cover and heat to boiling. Cook spinach until almost tender (about 5 minutes). Drain spinach thoroughly. Mix spinach, onion and cheese in pie plate. Beat remaining ingredients in blender on High until smooth (about 15 seconds). Pour into pie plate. Bake at 400°F (205°C) about 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Garnish as desired. NOTE: High altitude increase baking time to 35 minutes.
Saute onion and apple until limp; add curry powder, coriander, and parsley; continue cooking for two more minutes. Thoroughly mix onion-apple mixture with remaining ingredients in a large bowl. Pan-fry a small sample to check seasoning. Add salt, pepper, and curry to taste. Pat into a 9x5 loaf pan or 8" square pan; bake one hour at 350 degrees. Test by cutting to be sure that loaf is not pink in center. Turn out onto a platter and garnish with apple wedges and chutney to taste.
Cook the onion first and then add the other ingredients so they are cooked but still crisp. Mix all the ingredients together in a skillet (except the pasta) heat to hot. Mix with the cooked pasta, GOOD GOOD.