HumbleIntelligence/food-ner-1-Million huggingface dataset:
. Wash the prawns thouroughly, breaking off the feelers or legs which are too long. Fry the chopped onion in a heavy frying pan until golden with butter. Add the prawns and continue cooking until they turn red in colour. 2. Season and add a glass of water or dry white wine to the pan, then the crushed cloves of garlic and a light sprinkling of paprika. Cover the pan and allow to simmer for about 5 minutes. Check the seasoning, sprinkle over the fresh parsley and serve hot.
In large dutch oven, make roux by heating oil until hot over medium heat, then adding flour a little at a time, stirring constantly, allowing flour to sizzle away, then adding a little more. When roux reaches the color of peanut butter, add chopped onions, celery, garlic and green peppers and saute, stirring occasionally, while you perform the next step (about 5 minutes). Don't let burn. In a sauce pan, melt butter, then add tomato paste. Saute paste and butter whisking with small whisk until smooth (about 5 minutes), then mix with roux from above. Slowly stir in chicken broth, water with dissolved bouillon cubes and salt, pepper, cayenne and paprika. Cook for 30 minutes. Add shrimp/crawfish 5 minutes before serving. Serve over equal parts rice.
Wash and drain beans. Add 7 cups water. Cover and let stand overnight. In the morning, bring to simmering point. Cover tightly and simmer 3- 3 1/2 hours or until beans are tender. Add sugar, syrup, vinegar, salt and nutmeg. Mix cornstarch with 1 tablespoon cold water and stir into beans. Simmer uncovered 15 minutes, until thickened (you may need to add more cornstarch). Serve hot.
Bring to a boil, corn, onion, pepper strips and water. Cover and simmer for 5 minutes. Add zucchini, tomatoes, cheese and cornmeal, then set aside. Beat eggs slightly; stir in milk, salt, pepper and a couple of dashes of hot pepper sauce. Stir into vegetable mixture. Pour into a greased 1 1/2 quart casserole. Bake, uncovered, at 350 degrees for 40 minutes until set. Let stand for 5 minutes before serving.
In a saute pan, melt butter over med-low heat. Add sliced onion and mushroom to pan, saute until onion is nicely carmelized. Remove onion and mushroom from pan onto warm plate. Set aside. Briefly warm roast beef slices in same pan of butter until no pink shows on meat. Do Not Overcook Beef. Remove from pan onto warm plate. Split dinner rolls in half and place cut side up on a baking sheet. Place a folded slice of american cheese on half of each split roll. Lightly toast dinner rolls in conventional oven at 350 degrees F. until cheese is just melted. Remove rolls from oven and top the plain halves with roast beef, onions, and mushrooms. Pile it high! Place cheesy halves on top, secure with a long toothpick, and you have yummy sliders ready to eat.
For the crust: Cream applesauce, splenda, and the egg white; add flour. (You may need a tiny bit more applesauce - the consistency should resemble cookie dough.) Spread in the bottom of a 9" spring form pan and bake for 5 minutes at 450, remove and cool slightly. For the filling: Cream the cream cheese, add splenda slowly, and vanilla. Cream in egg whites, add milk and flour. Pour onto crust, and bake 10 minutes at 450; reduce the heat to 250 and bake an additional 60 minutes (or until center tests done.). Cool to room temp, the refrigerate until chilled. Serve cold. Note: My mom just tosses all of the ingredients into the mixer at once, but I think it comes out creamier if you mix them as listed. To make blueberry sauce, place about 2 cups of frozen berries over medium heat, add 1/2 cup splenda (to taste) and simmer for 10 minutes (or until thickened.) Cool, and spread over room temperature cheesecake.
Prepare pasta according to package directions. Set aside. Place oil in large skillet over medium heat. Add garlic and onions and saute for about 5 minutes. Add tomatoes and juice, wine, capers, rosemary, olives and pepper to onions. Simmer for 5 minutes. Raise heat to medium and cook another 3 minutes until sauce thickens slightly. Add salt to taste. Combine tuna, sauce and parsley with pasta.
Pour green beans into slow cooker, do NOT drain. Add 3/4 cup of water. Add salt, pepper, minced onion or onion powder as desired (remember: salt pork will add more salt to the dish, and the beans have salt already, so don't over do it! You can always add more salt before serving or at the table.). Add a 1/2 inch slice of salt pork (I keep mine in the freezer to use as needed). Preferred method: If you have time, put the crock on high & allow the beans to come to a good simmer, then reduce heat to low for 3-4 hours. If you don't have time to let them come to a simmer on high, cook them on low for about 5 hours.
Meringues: Preheat oven to 200 degrees. Line a ookie sheet with parchment paper. Place 2 egg whites, confectioners' sugar, 2 tablespoons sugar, cream of tartar and a pinch of salt in bowl of electric mixer. Using whisk attachment, whip until egg whites hold stiff peaks and are glossy (this may take as long as 10 or 15 minutes). Add vanilla and beat just until incorporated. Fill a pastry bag that has a small (1/4 inch), plain tip. Pipe a small amount of meringue under each corner of parchment to keep it secure during baking. Pipe a quarter-sized base of meringue onto the parchment. Next pipe a ring of meringue around the base and spiral upward to make a "nest" three rows high. Continue piping rows with remaining meringue. Bake in the oven for several hours until meringue is dry and crisp on the outside but slightly chewy on the inside (usually at least 3 hours). Let cool. Lemon Curd: Place 4 eggs, 1 cup sugar and lemon zest and juice in large mixing bowl or double boiler. Whisk constantly and vigorously over pot of simmering water on low heat until mixture is no longer foaming and very thick. Remove from heat. Add butter, whisking in until melted; season with salt. Strain curd, cool to room temperature and refrigerate until ready for use. To serve: Fill each meringue with a small dollop of lemon curd- too much will cause the curd to drip over the sides once the strawberry is added. Top each filled meringue with one halved strawberry. Garnish each with a mint leaf or tip, if desired.
In saucepot, prepare pasta as label directs in boiling salted water, drain. Return pasta to saucepot. Meanwhile, in 3-quart saucepan, heat tomato sauce, covered, until hot over medium-low heat. (If tomato sauce is frozen, add 2 tablespoons water to saucepan to prevent sorching). Add 3 cups sauce to pasta in saucepot, toss well. Reserve remaining 1 cup sauce. In medium bowl, stir together egg, ricotta cheese, Parmesan cheese, parsley, salt, and pepper. Preheat oven to 400 degrees F. Into 3 1/2- to 4-quart shallow casserole or 13-inch by 9-inch glass baking dish, spoon half the pasta mixture, top with all the sliced meatballs. Drop ricotta-cheese mixture by spoonfuls evenly over meatball layer. Spoon remaining pasta mixture over ricotta-cheese layer, then spoon remaining 1 cup sauce over pasta. Sprinkle with shredded mozzarella cheese. Bake, uncovered, 60 minutes or until very hot and cheese browns slightly.
Fry bacon until brown and crisp. Remove from pan. Add celery, onions and sage to bacon drippings and saute until vegetables are golden, about 10 minutes. Tear bread into bite size crumbs. Combine crumbs with browned vegetables, bacon and bacon drippings, mixing well. Combine beaten eggs, salt, pepper, chicken stock and 1/2 cup wine; stir through bread mixture. Spoon dressing into large greased baking pan. Combine lemon juice, 1/3 cup wine and melted butter; dip fillets in sauce and arrange over dressing. Bake, uncovered, at 350* for 25-30 minutes. Baste with sauce. Garnish with lemon quarters.
In a medium bowl, gently stir together, chicken, apple, celery and raisins. In a small bowl, whisk together, dressing and brown sugar, pour over chicken mixture. Toss gently to coat. Serve on lettuce leaves, sprinkle nuts of your choice over.
Season chicken with poultry seasoning, salt, and pepper. Heat butter and olive oil over medium-high heat in a large skillet. When pan is ready, add thighs and sear about 3-4 minutes on each side. Place the thighs into a large crockpot. To the skillet add the chicken stock and deglaze the pan. Add salt, pepper, and oregano and stir. Add pasta to the skillet and simmer for about 5 minutes just enough to soften the pasta. Meanwhile, arrange the mushrooms over the chicken followed with the vegetables. When pasta is ready, place over the vegetables, broth and all. Dot with cream cheese and sour cream then pour the Rotel over top, covering everything. Sprinkle with parmesan cheese, cover, and cook on low 6-8 hours.
Heat vegetable oil in large skillet over medium-high heat. Season pork chops with salt and pepper. Place 1/3 cup flour in shallow bowl. Coat pork chops with flour, shaking off excess. Add to skillet and cook until brown, about 4 minutes per side. Transfer to platter. Drain all but 1 tablespoon fat from skillet. Add onion to skillet and saute until light golden, about 5 minutes. Add paprika and crushed garlic clove and stir 30 seconds. Mix in 3/4 cup chicken broth, marjoram and caraway seeds. Simmer 3 minutes. Return pork chops to skillet. Cover and simmer until pork chops are almost cooked through, adding more chicken broth by tablespoonfuls if liquid evaporates, about 10 minutes per side. Reduce heat to low. Whisk 1 cup sour cream, chopped fresh dill and remaining 1 tablespoon flour in small bowl to blend. Add to skillet and stir until pork chops are tender and sauce thickens, about 5 minutes (do not boil).
To caramelize the almonds: Melt the butter in a small skillet over medium heat. Add the almonds and saute until golden, about 2 minutes. Add the brown sugar and stir to combine. Spread the almonds on a baking sheet, separating them. Set aside to cool. When completely cooled, the almonds will have a hard, candied coating. To assemble the salad: In a large bowl, toss the lettuce with the red onion, blue cheese, mandarin oranges, and dressing to taste. Sprinkle the almonds over the salad and serve immediately.
Heat olive oil over medium heat. Add onion, carrots and celery. Cook for 3-4 minutes or until softened. Add garlic, cumin and tumeric and cook until fragrant, about 30 seconds. Add broth and lentils, bring to a boil and reduce to a simmer for 40 minutes or until lentils are cooked. Using a potato masher, break up about half the soup. Add cauliflower and cook for 8 minutes or until tender. Stir in fresh parsley and pepper. Garnish with fresh chives.
Brown ground beef in skillet. Add salsa and salt to beef and mix well. Place one tortilla in bottom of lightly greased 10" pie pan. Spoon beef and salsa mixture on top of tortilla. Sprinkle 3/4 cup of cheese on top of beef. Place next tortilla on top of cheese. Spread beans evenly on tortilla. Spread sour cream over beans and top with 3/4 cup of cheese. Lay third tortilla on top. Cover with foil and bake at 350* for 25 minutes. Remove foil and top with remaining 1/2 cup of cheese. Return to oven for 5 minutes or until cheese is melted.
Melt butter in a large skillet; add celery and the green onions, saute until the celery is tender. Stir in the cooked rice, lemon rind, salt, and pepper; cook over low heat, about 2 minutes or until thoroughly heated. Sprinkle with optional additional green onions.
Heat contained by rinsing out with boiling water. Put tea in pot. Pour 4 c of freshly boiling water over the tea leaves. Steep for 6 minutes. Strain and refridgerate. To use, put 1/2 to 3/4 cup of tea essence in an 8 cup teapot and fill the pot with fresh boiling water. Vary the anount of essence to get desired strength. If using tea bags, rip open the bags and use the contents. Squeezing 16 tea bags into a 4 cup volume does not give enough circulation space to properly steep the tea. As tea bag contents are usually pretty fine, you should strain this through a coffee filter.
Combine all ingredients in a slow cooker. Cook on low 12 hours or high 8 hours. Add more water if necessary. Remove and discard bay leaf. Drain beans, reserving broth. Mash beans by hand with a potato masher, adding broth as necessary to achieve desired consistency. Discard unused broth, or use in other recipes.
Preheat the oven to 350°. Melt 2 tablespoons of the butter in a large skillet. Add the leek greens and cook over high heat, stirring just until slightly wilted, 5 minutes; season with salt and pepper. Cook over low heat until very tender, about 20 minutes. Meanwhile, in a large saucepan, melt the remaining 2 tablespoons of butter. Add the flour and cook over moderately high heat, whisking, for 2 minutes. Add the half-and-half and bring to a boil, whisking until thickened, about 5 minutes. Remove from the heat. Add 2 cups of the cheese, season with salt and pepper and whisk the cheese sauce until melted. In a large saucepan of salted boiling water, cook the macaroni until nearly al dente. Drain well. Add the macaroni and the cheese sauce to the leek greens and stir until combined. Transfer the macaroni to an 8-by-11-inch baking dish and sprinkle with the remaining 1/2 cup of cheese. Bake for about 40 minutes, until bubbling. Turn the broiler on and broil the mac and cheese until golden brown on top, about 3 minutes. Let stand for 15 minutes before serving.
Marinate ground beef in a little Dale's and a few squirts of Worcestershire sauce for a couple of hours. Put ground beef in a skillet and brown. Prepare mashed potatoes in accordance with package instructions. Take sauce pan and add veggie oil and flour, cooking over medium-low heat to make a rouge. Drain the juices from the skillet with the meat into the rouge and stir constantly until gravy thickens. Add green beans, corn and mushrooms to beef in skillet and mix well until heated through. Can serve with mashed potatoes and gravy on the side or mix it all together like we do.
Preheat oven to 325 degrees. Stir the instant coffee and vanilla in a small bowl until well blended; set aside. Mix the flour, salt and cinnamon in a medium bowl; set aside. Beat the butter in a large bowl with an electric mixer set at medium speed until smooth and creamy. Gradually add the powdered sugar, beating until well blended. Beat in coffee mixture, then flour mixture. Beat on low speed until blended. Press firmly into a 13x9 inch pan. Pierce the entire dough at 1-inch intervals with a fork. Bake for 30-35 minutes, or until the edges are slightly browned. Let cool for 5 minutes, then cut into bars while warm.
Cook chicken pieces with tablespoon oil in pan and brown on both sides. Remove from pan and drain on paper towel. Remove any excess fat from pan, add 1 tbsp of butter and cook potatoes, sweet potato, celery and carrots for 1 to 2 minutes and remove. Cook mushrooms for 1 minute in 1 tbsp butter, remove. Add 2 tbsp butter to pan with 1 tbsp oil, add sliced leeks and garlic and cook for 1 to 2 minutes until soft. Remove. Add 2 tbsp butter to pan, add flour and cook for 1 minute or until butter is absorbed. Slowly add chicken stock stirring between additions until you have a smooth "gravy". Add additional stock or water if too thick. Add thyme and cook for 1 minute. Put all ingredients into slow cooker or casserole dish and mix well. Slow cook for 6 hours or until meat is thoroughly cooked. If cooking in oven, chicken should be cooked in 1 to 1 1/2 hours. Serve as is or with mash or noodles. If you are cooking this in the oven, you may want to reduce this recipe in half to accommodate standard casserole dishes. I have a hungry family to feed so we cook enough for two dinners. Leftovers can also be put in pie.
Preheat oven to 375. Bake sweet potatoes for 1 hour or until tender. Cut 1 inch strip lengthwise from top of the potato. Carefully scoop pulp from shell. In a large bowl, combine sweet potatoe pulp, orange juice, butter and salt. Beat until fluffy. Stir in pineapple. Stuff shells with the mixture. Sprinkle with pecans. Bake at 375 degrees for 10 minutes.
Stir the water and espresso powder in a large bowl to blend. Stir in the mascarpone. Using an electric mixer beat the cream in another large bowl, while slowly adding powdered sugar, until soft peaks form. Using a large rubber spatula, fold 1/4 of the whipped cream into the mascarpone mixture to lighten. Then fold the remining whipped cream into the mascarpone mixture. Cut the angel food cake into 16(1" thick) wedges. Reserve any remaining cake for another use. Brush 1 side of each wedge of cake with the liqueur. Arrange 2 wedges of cake on each plate. Dollop the espresso cream atop each wedge of cake. Dust with cocoa powder and nuts and serve.
Combine flour, baking powder and salt; cut in shortening. Add milk and 1 tsp. vanilla; stir with fork just until dough leaves sides of bowl. Roll dough out, on lightly floured surface, into a 1/4 inch thick rectangle. Brush top with butter (I prefer to use soft butter rather than melted). Combine cinnamon and sugar; sprinkle evenly over dough. Sprinkle with chopped pecans (or other nuts or raisins) if desired. Roll up, starting on long side. Cut into 1/2 inch thick rounds. Place rounds, with sides just touching, in greased 9" round pan. Bake at 425°F for 18-20 minutes or until golden brown. Remove from oven and drizzle with glaze, serve warm. For glaze: Combine all ingredients and beat until smooth.
Combine artichoke hearts, 1/2 cup of the parmesan cheese, garlic salt and lemon juice in a food processor or blender. Pluse 4 times or until the artichoke is finely chopped. Add cream cheese and process until combined. Fill each mini phyllo shell with the artichoke mixture and place on a baking sheet. Sprinkle the tops with the remaining 1/4 cup of parmesan cheese. Bake at 350 degrees for 15 to 20 minutes or until heated through.
Preheat oven to 300 degrees. Place the pine nuts on a heavy baking sheet or in a pie tin. Toast nuts in the oven, stirring occasionally to ensure they brown evenly for about 10 minutes or until they are brown. Set the nuts aside. Heat the oil in a large, heavy frying pan over medium-high heat. Add the onions and saute until tender, about 8 minutes. Add the chard and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes with their juice, the wine, and the red pepper flakes. Bring to a boil. Decrease the heat to medium-low, cover, and simmer, stirring occasionally, until the tomatoes begin to break down and the chard is very tender, about 5 minutes. Season the chard mixture to taste with salt and pepper. While performing step 2, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring often to prevent the pasta from sticking together, until tender but still firm to the bite, about 8 minutes. Drain. Add the spaghetti to the chard mixture and toss to combine. Transfer the pasta to bowls; sprinkle with pine nuts, olives, and cheese on top and serve.
Preheat oven to 180°C or 160°C if fan-forced. Cut the figs, from the top, into quarters. Be careful not to cut all the way through. Open slightly ( to look like a flower) . Place on a baking tray. Combine the nuts, cheese and sugar in a small bowl. Divide the mixture and place into the top of the opened figs. Cook figs, uncovered, about 10 minutes -- or until the figs are heated thru. Meanwhile, combine the sauce, butter and brown sugar in a small saucepan. Stir over heat until the sugar dissolves. Simmer, uncovered, for 3 minutes. To assemble- place 2 figs in each serving dish. Drizzle over the caramel sauce.
Bring a large pot of lightly salted water to a boil. Add the orzo and cook, stirring occasionally, for about 7 minutes, or until tender. Drain well and transfer to a large serving bowl. Add the corn, red pepper, olives and scallions and toss well. Add the basil, capers, parsley, oil, vinegar, salt and pepper and gently toss. (The salad can be made about 2 hours ahead of time. Cover and refrigerate until 30 minutes before serving.) Decorate the salad with the edible flowers right before serving.
Place broth, split peas, onion, carrot, celery and garlic into a 3-quart pot. Bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, for 1 hour. Mix soup, a small amount at a time, in a food processor or blender. Return pureed soup to pot and add barley. Bring to a boil, reduce heat, and simmer 30 to 40 minutes or until barley is tender. Season with salt and white pepper.
Cook and stir onion and garlic and bell pepper in the bacon fat until tender. Stir in all remaining ingredients. Heat until boiling. Simmer until vegies are tender about 10 minutes. When chopping the peppers, tomatoes, and zucchini, try to keep them all in nice big bite size fork pick up pieces-- Can really make the same chopping smaller and serving raw as a salsa with a using fresh lime juice.
Preheat oven to 400°F Pierce potatoes all over with a fork then arrange on a greased foil-lined baking sheet, cut sides down, and bake until tender but not mushy, about 30 minutes. Transfer to a plate and set aside until cool enough to handle; reserve foil-lined baking sheet. Arrange a rack in the oven about 6 inches from the heating element and preheat broiler. Scoop about half of the potato flesh from the skins, leaving a 1/2-inch thick wall around the edges and bottom of each half. (Reserve scooped out flesh for another use.) Cut each sweet potato shell lengthwise into 1/2-inch strips then arrange on the same foil-lined baking sheet in a single layer. In a small bowl, combine oil, parsley, oregano, rosemary, thyme, sage, salt and pepper then brush all over potato skins and broil until browned in parts and piping hot, 4 to 6 minutes total.
Have butcher cut ribs away from roast. Season entire ROOM TEMPERATURE roast and between roast and ribs with heavy garlic, salt, pepper, marjoram, thyme and basil. Drizzle with Worcestershire. START IN EARLY AM (6 OR 7). Let rib roast stand for at least 2 hours until room temperature. Place meat in iron skillet, fat side up. Place in cold oven; turn on to 350° for one hour. Turn off oven. DO NOT PEEK OR OPEN OVEN AT ALL! For rare meat, turn oven back on at 350° 1 hour before you want to serve for 20 minutes, leave in oven for remaining time. Med Rare- 1 hour before serving turn on for 30 minutes, leave in oven for 30 minutes Well- 1 hour before serving turn on for 40 minutes, leave in oven for 20 minutes Gravy: Remove meat from skillet. Put all gravy ingredients into skillet except cornstarch and water. Scrape bottom of skillet to remove bits from pan. When mushrooms are done, add cornstarch mixture 1/4 cup at a time and allow to thicken to desired consistency.
Preheat the oven to 400 degrees F. Spread the tomato paste onto a 3 1/2-quart baking dish to cover the bottom. In a large bowl combine the remaining ingredients. Toss to coat. Pour the vegetables over the tomato paste in an even layer. Cover the baking dish with a lid or foil and bake for 20 minutes. Remove the lid/foil and bake until the edges of the vegetables are golden, about 40 minutes.
Cook the rice as directed on the package. Mix the black rice, red pepper, yellow mango, green onions, cilantro, mint and cashews in a large bowl. Mix the fish sauce, lime juice and zest, palm sugar and birds eye chili in a small bowl. Toss the salad in the dressing and enjoy.
Combine all ingredients except Parmesan cheese. Mix ingredients lightly till well blended. Press lightly into an 8 by 8 pan. Cover with waxed paper & microwave on high for 12 to 14 minutes, turning dish once (if no turntable). Drain fat, if needed. Sprinkle top with Parmesan cheese & cook uncovered on high for 1- 2 minutes or till cheese melts. Let stand 5 minutes before serving.
Thaw broccoli and add remaining ingredients in crock pot. Cook on high for 1 hour then turn to low and cook until ready to serve. Stir occasionally.