HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drop the pancetta into the food processor bowl, and pulse several times, to chop the meat into small bits. Scrape all the chopped pancetta right into a heavy 5- to 6-quart saucepan. Put the onion, carrot, celery, and sage leaves into the empty food processor bowl, and mince together into a fine-textured paste or pestata. Put the butter and olive oil into the saucepan with the minced pancetta, and set over med-high heat. Cook, stirring, as the butter melts and the fat starts to render. When the pancetta is sizzling, scrape in the vegetable pestata, and stir it around the pan until it has dried and begins to stick, 4 minutes or so. Clear a space on the pan bottom and drop in the tomato paste, toast it in the hot spot for a minute, then stir together with the pestata. Increase the heat, pour in the wine, and cook, stirring, until the wine has almost completely evaporated. Pour in 8 cups of hot water and the tablespoon of salt, stir well, and heat to a boil (add all 10 cups of hot water if you want to serve the rice and lentils as a thick soup rather than a denser riso). Cover the pan, and decrease the heat slightly, to keep the water at a moderate boil, and let it bubble for 20 minutes or so, to deepen the flavors. Stir in the lentils, return to a gentle boil, and cook, partially covered, stirring occasionally, until the lentils just start to soften, 10-15 minutes. Stir in the rice, return to a bubbling simmer, and cook, cover ajar, until the rice is al dente, 13 minutes or so. If the dish is thickening more than you like, lower the heat and cover the pan completely. If it seems too thin, remove the cover and cook at a faster boil. When the rice and lentils are fully cooked, turn off the heat. Stir in the scallions and grated cheese. Serve in warm bowls, passing more cheese at the table.
In large bowl, combine oil, Spices and salt. Add chicken and potatoes; toss to coat well. Arrange chicken and potatoes in single layer on foil-lined baking sheet. Roast in preheated 425°F (220°C) oven 30 minutes or until chicken is no longer pink and potatoes are tender, turning potatoes occasionally.
In your Instant Pot, or in a saute pan over medium heat on the stovetop, heat the oil until shimmering and brown the pork on all sides, working in batches if needed. (Transfer the pork to the Instant Pot if you browned it on the stovetop.). Add all the remaining ingredients. Place the lid on the pot, turn the pot to the "sealing" position, and select Manual mode and set the time for 20 minutes. Once it finishes cooking after 20 minutes, allow the Instant Pot to manually release for 20 minutes. Take off the lid (if the steam valve hasn't dropped, make sure you move the steam value away from "Sealing"). Let the pork cool slightly, then use two forks to shred the meat. It may look like you have way too much liquid, but it will absorb it after you shred the pork. Once shredded, use the pork however you like. I like to toast a few tortillas and top them with the pork, pineapple salsa, fresh cilantro, and a squeeze of fresh lime juice. Carnitas make a great salad topping, and are also excellent mixed into rice, in a sandwich (try it! trust me!), or reheated until crispy and served with eggs and hot sauce and avocado. Note: If the pork is too liquid-y even after shredding and sitting, transfer it to a large pan and cook it on the stovetop until some of liquid evaporates. This is also an excellent way to get the meat golden and crispy (you can also spread it on a sheet pan and broil it for a minute or two)-for tacos and salads, I like to take this extra step to get those crunchy edges.
Mix all dry ingredients together. Melt white chocolate over stove or in microwave (stove might burn it, I recommend using microwave). Pour chocolate over dry mixture and mix well. Section off mixture into smaller pieces (doesn't have to be neat or a certain size) and place in fridge for about 10 minutes, or until hard.
Split potatoes in half. Top each with chili and one slice of cheese. Broil 2 to 3 minutes or until cheese is melted and bubbly. Top with a dollop of sour cream. Serve hot.
Melt butter in pan over medium high heat. add flour and cook 2 minutes. add spices and tomato paste, mix well (forms a ball). pour in unsalted chicken stock and mix until smooth. simmer 10 minutes. cover and allow to cool. smooth enough sauce over the bottom of 13x9 pan to cover. roll shredded cheese in corn tortillas and line pan seam side down. cover with sauce. cover with shredded cheese. bake at 350 until hot and bubbly.
In a medium plastic bag, combine flour, garlic powder and onion powder. Add beef and shake bag until beef is evenly coated. Refrigerate beef for at least 15 minutes. Preheat a medium, non stick sauce pan over medium-high heat. When it's hot, lightly mist pan with spray, then add beef. Brown beef on all sides about 1 minute per side, then reduce heat to medium. Add broth and liquid smoke. When liquid comes to a boil, reduce heat to low (liquid should still be boiling slightly). Cover and cook beef, stirring occasionally, for 1 to 1 1/2 hours or until it's very tender. (The pieces should easily fall apart when smashed wit a fork). Using a slotted spoon, drain any excess liquid from beef and discard. Using a fork, separate pieces so beef is somewhat shredded., then mix in barbecue sauce. During the last 5 minutes of cooking the beef, lightly mist a small, nonstick frying pan with spray and place it over medium heat. Add onion strips and cook until tender, about 5 minutes. Meanwhile, place bun halves, inside down, in a medium, nonstick frying pan over medium heat. Cook until just toasted, about 2-4 minutes. Place each bun bottom on a plate. Pile 1/4 of beef mixtures onto each bun. Top with 1/4 of onion strips. Add bun tops and serve immediately.
Heat the oil in a heavy large saucepan over medium heat. Add the bell pepper, onion, celery, garlic, basil, fennel seeds, and crushed red pepper. Saute for about 10 minutes or until tender. Add the broth and tomatoes. Cover the pan and simmer for 10 minutes. Add the beans and turkey and cook until heated through, about 1 minute. Garnish each soup bowl with 1 tablespoon of cheese, adding salt and pepper to taste.
In a large bowl, mix together the baking powder, salt, sugar, and flour. Rub in the shortening. Add raisins. Beat together the eggs and milk. Add egg mixture to the dry mixture. Mix together with your hands on a floured surface until well blended. Roll to fit into a greased cast iron skillet. Bake at 400 degrees Fahrenheit for 15 minutes. Turn down heat to 350 degrees Fahrenheit and bake for another 30 to 35 minutes. Serve warm.
Line a cookie sheet with foil then cover completely with the crackers. Heat sugar and butter slowly until it boils, then stir constantly for 4 minutes. Pour carefully over crackers. Place pan in pre-heated oven at 325 degrees for 16 minutes. Shake chocolate chips over top of mixture after removing from oven. They will melt in about 5-10 minutes. Use a spoon or spatula to smooth out the chocolate, let this cool down for 15 minutes (at least), then freeze them for at least 1 hour before you break them. Keep refrigerated and serve cold.
Butter and flour a 9" spring form pan. Finely zest lemon and orange (I use a micro planer) and set aside. Juice lemon and orange and set aside. (I used a lemon/orange a friend brought back from Florida -- if you have one, use it!). In a large bowl, combine ricotta and zest and whisk until smooth. Sift in sugar and flour and mix. Add cream and vanilla and mix. Whisk in eggs one at a time. Pour into prepared pan. Bake at 325°F for 1 1/2 - 2 hours, or until knife comes out clean. Turn off oven, open door and let rest in oven for 30 minutes. Remove spring form and refrigerate for at least 2 hours. I brought mine up to room temperature before serving.
Cream together 1/4 lb. butter and 1 cup sugar. Beat in 2 eggs. Beat in 2 more eggs. Add 1 cup and 1 tablespoon flour. Add 1/2 teaspoon baking powder. Add 1 teaspoon vanilla. Add 1 can Hershey's syrup. Pour into jelly roll pan. Bake at 350 degrees Farhenheit for about 35 minutes. Frosting: Boil together 6 tablespoons butter, 6 tablespoons milk, and 1 1/2 cup sugar together for 1 minute. Add 1/2 cup chocolate chips. Frost brownies while hot.
Mix together salad dressing ingredients in a large cup. Add Tofu, cover and marinate overnite stirring ocasionally to make sure all Tofu marinates evenly. Just before serving make up salad ingredients and add salad dressing and Tofu. Toss and serve.
You may need more sugar if your gooseberries are tarter than you thought. You cook this all together till its thick and hot. Put this between 2 pie shells and bake if you want.
Preheat oven to 450 degrees. Grease baking sheet with butter. Core pears and cut each into 8 weges; toss with sugar and place on baking sheet, cut sides down. Bake 15 minutes until soft and browned on undersides. Transfer to waxed paper to cool. Place almonds on an ungreased baking sheet and toast 3 to 5 minutes, then transfer to a bowl. Stir in half of the cranberries and set aside. Reduce oven temp to 400 degrees. Cut each slice of bread in half. Brush both sides with a little olive oli and toast on baking sheet 3 minutes per side. Remove from oven; crumble cheese and divide among toasts. Return to oven and bake 4 to 5 minutes more. Meanwhile, in blender, combine the remaining cranberries, vinegar, honey, and mustard. Blend until smooth. Season with salt and pepper. With blender running, add 1/3 cup oil in a slow steady stream. In a bowl, toss together the spinach, halfthe almond mixture, and vinaigreete to taste. Divide greens among tumblers; top with pears, toasts, and additional almond mixture. Serve immediately.
Dice all of the vegetables very small. Cut celery and carrots into matchstick size pieces and then small dice those. The bell pepper can be diced with a regular small dice and the same for the green onion. I don't recommend a food processor as this might liquify the soft vegetables and give you irregular size pieces of vegetable. . Set all diced vegetables aside after dicing by hand. Mix together the cottage cheese and mayonnaise in the bowl you intend to serve this dish inches Mix them thoroughly together. Next, add seasonings to cottage cheese/mayonnaise mixture and stir in thoroughly. Finally stir in all the chopped vegetables into the cottage cheese and mayonnaise mixture mixing everything thoroughly. Taste test the resulting salad after letting it sit for at least a couple hours to let the flavors settle and blend together. Then, after tasting, if you find that the amount of indicated seasoning isn't adequate to your preferences, whichever spice is lacking incrementally. The whole cottage cheese salad taste won't come out to its peak flavor until having sat in the refrigerator a while, even though it is actually good even without letting it sit. I recommend letting the salad rest four or more hours in the refrigerator (best if overnight) before you do a final re-adjust on any needed additional seasoning. Note: This is a very simple salad but very versatile, extremely tasty and quite popular whenever it has been made. It can double as either a salad on its own, or as a dip for raw vegetables or crackers. Start with a half cup of mayonnaise to begin with and use Best Foods or Hellman's not runny mayonnaise. And then increase mayo to taste if more is needed to make the salad rich and creamy. You don't want to overdo the mayonnaise though. And if you like a dry cottage cheese consistency, then get some cheese cloth and strain the whey off the cottage cheese before making the salad. It won't taste as nice as the original unstrained recipe in my opinion because you lose part of the cottage cheese flavor if it is strained too much. I use low fat cottage and not high fat because the high fat is more creamy and will make the salad more "liquidy". If you use high fat cottage cheese,that has more liquid cream in it, use a little less mayonnaise. Don't expect this salad to be the consistency of cream cheese as some might do who don't want it 'wet'. It is cottage cheese and the finished salad should have about the same consistency. Also be sure you shake all the water off the vegetables before adding them to the cottage cheese mixture . After the salad sits a long time, some whey will come to the top after flavors blend. That is normal. Enjoy.
In a bowl, mix chopped cucumber (small cube shaped), chopped carrots, chopped tomatoes, corns, black pepper together with the help of a spoon. Now add mayonnaise and mix well. Instead of mayonnaise you may add yoghurt also, but mayonnaise is better. Now keep this bowl in refrigerator. Let it be cold. Now in another bowl, put the chicken pieces. Add ginger paste, garlic paste, red chili powder, black pepper, cornstarch, coriander powder, vinegar, soy sauce, tasting salt, dried mint leaves, lemon juice, flour (maida), egg and salt. Mix well! Cover and keep in a cool place for at least 2 hours. After 2 hours, in a non-stick frying pan heat oil and butter together. Fry the chicken piece together. When they become brown take in a dish. Do not forget to soak them in tissue paper. After five minutes add these fried chicken in salad and now add chopped onions and pinch of salt. Mix well! The reason for not adding onions and salt with the salad before is that onions give a bad smell when you keep in refrigerator and by adding salt the water from vegetables come out. Do not add too much salt because mayonnaise is salty. Enjoy this delicious Bangladeshi style salad.
Bring oil to medium heat and add onions. Saute for 8-10 minutes, until tender. Add Cashews and stir occasionally for 5 minutes to slightly brown the nuts before adding the mushrooms. Saute mushrooms for 5-8 minutes. Add Celery last and cook for 5- minutes depending on how tender you want the celery. For more protein add chicken. Keep the calorie portion low by skipping on the rice. Enjoy!
In a saucepan over medium heat, sweat the onion in butter and salt until translucent. In a large mixing bowl, place a paper bowl in the middle of the bowl. Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go. After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob. Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened. Add the rosemary. Sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn, using a whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes. Remove the rosemary. Season with freshly ground black pepper.
Put all ingredients except oil in a large bowl and mix well. Shape into about 12 cakes. *note-use an ice cream scoop to make cakes, and then flatten. Use a nonstick pan to fry them in oil on medium heat until golden brown on both sides, about 3 to 5 minutes on both sides.
In large microwavable bowl, mix cereal and walnuts; set aside. In 2-cup microwavable measuring cup, microwave brown sugar, orange juice concentrate and oil on High 1 minute; stir. Microwave about 1 minute longer, stirring after 30 seconds, until mixture is hot. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High 5 minutes, stirring every 2 minutes. Stir in cranberries. Spread on waxed paper or foil to cool. Store in tightly covered container.
CAKE: Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix together oil, vinegar, vanilla, and water until well combined. Add flour mixture to the mixer and mix until smooth, scraping down the sides of the bowl with a spatula as necessary. Batter should look and feel more watery than normal cake batters. Pour batter into prepared muffin tin, filling each cup 1/2 to 3/4 full. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes. Immediately remove cupcakes from muffin tin and transfer to a wire rackso the water can evaporate and your cupcakes will not be soggy. Let cool completely before frosting. FROSTING: In the bowl of an electric mixer fitted with the paddle attachment, combine 1 1/4 cups confectioners' sugar, margarine, salt, and vanilla, scraping down the sides of the bowl with a spatula as necessary. Add rice milk and continue mixing until well combined, scraping down the sides of the bowl with a spatula, as necessary. With the mixer running, slowly add remaining 1/2 cup confectioners sugar, mix until well combined. Store in an airtight container, refrigerated, up to one week.
Grind the meat through the coarse blade of a meat grinder. In a large skillet over medium-high heat, brown the meat in small batches in the bacon drippings. Using a slotted spoon, transfer the cooked meat to a second large heavy skillet. Set aside. Wash the ancho peppers in cold water. Discard the stems and seeds, and tear the peppers into 2 inch pieces. Place the pieces of pepper in a small sauce pan with 2 cups of cold water. Bring to a boil. Reduce the heat. Cover and simmer for 20 minutes. Drain the peppers, reserving the cooking water. Peel the skin from the peppers and place the peppers in the bowl of a food processor. Add the reserved water. Puree with short pulses. Mix the pureed pepper into the beef. Add 3 cups water. Bring mixture to a boil over high heat. Reduce heat to a slow simmer and cover. Simmer for 30 minutes. Stir in oregano, cumin, salt, cayenne, and garlic. Simmer, covered, for 45 minutes. Mix in the masa harina. Cover. Reduce heat to low and cook for 30 minutes, stirring occasionally to prevent the mixture from sticking. If the mixtures is too thick, thin it with a small amount of boiling water. Taste and adjust seasonings. Serve with hunks of smokin' hot cornbread and a tall iced tea.
In a microwave-safe bowl, combine cornstarch and milk until smooth. Add chocolate chips. Microwave on high for 2-1/2 to 3 minutes or until thickened and bubbly, stirring twice. Pour into dessert dishes. Serve warm or refrigerate until serving. Just before serving, dollop with whipped topping.
Thaw fish, if frozen. Turn under any thin edges of fish. In a 12 x 71/2 x 2-inch baking dish (use an 8x8x2-inch baking dish for low-wattage ovens) arrange fish fillets with thicker portions toward outer edges of the dish. Cover dish with vented clear plastic wrap. Cook on 100% power (high) for 4 to 7 minutes or till fish flakes easily when tested with a fork, giving dish a half-turn after 3 minutes. Meanwhile, for sauce, in a small bowl stir together cucumber, mayonnaise, yogurt, and mustard. Serve with fish.
In mixer, cream together sugar, butter, soy milk, and vanilla. Beat until completely creamy and spreadable. Add 1/4 teaspoon more milk, if *drizzling* is desired, instead of spreading.
Beat oil, molasses, 1/4 cup sugar and egg. Combine flour, baking soda, cinnamon, ginger and cloves in another bowl; add to molasses mixture and mix well. Cover and refrigerate for at least 2 hours. Preheat oven to 375°F. Shape into 1 inch balls; roll in remaining sugar. Place on ungreased baking sheets. Bake for 10-12 minutes or until cookies are set and surface cracks. Remove from pan and cool thoroughly on wire racks.
Mix all but vegetables in deep casserole. Bake at 300 degrees for 3 hours. Add carrots after 1 hour. Add potatoes after 2 hours. Add more water if needed. I have also just put all ingredients into a crock pot on low all day.
Heat the oil in a large frying pan over medium heat. Add the leek &. garlic & cook, stirring constantly, for 3-4 minutes or until the leek. is soft. Add the mushrooms & cook, stirring frequently, for 2-3 minutes or. until the mushrooms are just tender. Stir in the tomatoes, water & risoni. Reduce the heat to mediumlow. & simmer, stirring occasionally, for 12-15 minutes or until the. risoni is tender. Remove from heat & stir in the basil. Season with salt & pepper. Serve with sliced crusty bread.
Preheat oven to 450°F Using Color Coated Bread Knife, slice off top of one bread round to create a lid; set lid aside. Carefully remove center of bread round to form a 41/2-inch-wide and 2-inch-deep well for dip. Slice center of first and entire second bread round into 1-in. cubes. Place bread bowl on center of Large Round Stone with Handles. Arrange bread cubes around bowl; spray with vegetable oil using Kitchen Spritzer. In Classic Batter Bowl, whisk cream cheese until smooth using Stainless Whisk. Add milk to cream cheese; whisk until smooth. Chop artichokes using Food Chopper. Add artichokes, soup mix and garlic pressed with Garlic Press to batter bowl; mix well using Small Mix 'N Scraper(R). Microwave on HIGH 5-7 minutes or until hot (do not boil). Juice lemon using Juicer to measure 2 tbsp juice. Stir juice and sour cream into hot artichoke mixture; pour into bread bowl. If desired, grate Parmesan cheese over bread bowl and bread cubes using Rotary Grater. Lean lid against bread bowl. Bake 13-15 minutes or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.
Heat oil in a large pot. Brown together ground beef, onion and garlic; drain well. Add all the spices along with the Ro-tel tomatoes, tomato sauce, kidney beans and tomato juice. Mix well and bring to a boil. Simmer 1/2 hour uncovered and 1-1/2 hours covered. (If too thick you can add additional tomato juice or water).
Simmer the sage and rosemary in the water for 30 minutes, then steep for several hours. Apply to hair and leave on until dried. Then rinse and dry. Repeat weekly, until desired shade, then monthly to maintain color.
Preheat the oven to 375. Run the shrimp under water just until they come apart - no need to thaw completely. In a food processor, combine butter (cut into a few cubes), garlic, salt, parsley, red pepper flakes and the juice of the lemon. Pulse a few times until the mixture resembles gravel. Toss shrimp in the seasoned butter mix. Spread onto a baking sheet and bake until the shrimp is opaque (10 minutes or so, depending on the size of the shrimp). Serve as is as an appetizer, or over cooked pasta for a main dish.
Combine all ingredients, except the lamb, in a small bowl and mix well. Place lamb in a shallow dish and rub the marinade all over the surfaces of the meat. Cover and refrigerate for 6-8 hours, turning meat often. Preheat broiler and place rack 4 to 6 inches from the heat source. Remove meat from marinade and pat dry. Reserve marinade. Place meat skin side down for the broiler and skin side up for BBQ grill. Grill 12-15 minutes per side to desired doness, turning often and basting with reserved marinade. Let stand 10 minutes before carving.
Sauce: Cook onions, garlic and beef. Add remaining ingredients and simmer. Noodles: Cook noodles as directed and drain. Add chopped spinach that has been drained, bread crumbs, grated cheese and eggs to noodles. Pour Sauce over noodle mixture and mix together and put into casserole dish. Bake at 350 degrees for 1 to 1 1/2 hours and serve. Enjoy!
Cook the couscous according to package directions. Drain and set aside to cool. In a salad bowl combine the spring onions, cucumber, tomatoes and raisins with the cooked couscous along with the herbs. Pour over the lemon juice and olive oil. Season to taste with salt and black pepper. Toss ingredients together lightly. Cover and chill until required.
Combine flour, brown sugar, butter/margarine and oats; set aside 1 cup for the topping. Press remaining crumb mixture into an ungreased 9 inch pie plate; set aside. For the pie filling: combine sugar, cornstarch and water in a saucepan until smooth, bring to a boil. Cook and stir for 1 minute or until thickened. Remove from heat and stir in apples and vanilla. Pour filling mixture into crust and top with the 1 cup crumb mixture. Bake at 350 degrees for 45 minutes or until crust is golden brown.