HumbleIntelligence/food-ner-1-Million huggingface dataset:
If you do not have stale bread, leave the bread out to dry overnight, or dry in the oven on low. The bread should be in cubes and put into a bowl. Butter a 9"x13" baking dish. In a skillet, brown the onion, parsley, and butter over medium heat. Pour over the bread crumbs. In a separate bowl, whisk together the eggs, milk, salt, and pepper. Pour over the bread crumbs and mix well before leaving to stand for 1 hour. Fill a large pot with 3" of water. Place a rack in the pot, then put the baking dish on the rack. Cover and steam for 1 hour. Remove from rack and allow to cool for 10 minutes. Drizzle with melted butter before serving.
Cook hamburger and onion together until meat is browned. Drain grease. Put meat onion mix in a good size saucepan. Add both cans of chicken broth and a few shakes of pepper to pan. Bring to a boil. Turn down to medium low, stirring every 5 minutes until liquid is gone. This usually takes 20-30 minutes. Serve on soft hamburger buns with yellow mustard and pickle slices. Note: You can also add a couple shakes of chicken bouillon powder to the pot while cooking if you like.
Coat a 9-inch tart pan with cooking spray. Fit piecrust into pan. Bake at 450°F for 10 minute Remove from oven. Sprinkle with 1 cup cheese blend. Saute leeks in hot oil over medium heat just until tender; sprinkle over crust. Arrange tomato over leeks; sprinkle with basil and garlic. Stir remaining 1 cup cheese blend, chopped bacon and next four ingredients in a bowl. Spoon cheese mixture over tart and then spread to edges. Bake at 375°F for 25 minutes or until golden Garnish if desired.
Mix the eggs and meat thoroughly to evenly distribute. Add the Pecorino Romano cheese, breadcrumbs, chopped parsley, garlic, salt and pepper. Mix thoroughly together by hand in order to combine all the ingredients. Then, start making your balls. Remember to compress the ball with your hands so they are very compact and will not crack. This is important because a ball with any cracks, or not compact enough, may break during the shallow frying stage. Now, heat the olive oil in a large frying pan and fry the meatballs over medium heat until golden brown. If the meatballs stick to the bottom of the pan, you may use a non-stick frying pan or you can fry the meatballs two at a time and keep rolling then in the hot oil. Place the meatballs on a new clean plate or a tray. Do not discard the olive oil but filter it into a small bowl in order to remove the residue created when frying the meatballs. Return filtered oil to the pan, heat, and add the chopped onion and garlic. Sweat off for about 2 minutes. Add the tomato puree and cook on medium heat for about 3 minutes, stirring constantly. Add 150 ml (5 fl oz or 5/8 cup) of hot water to the frying pan and cook for one minute, stirring. The gravy is done, so remove the pan from the heat and set aside. In a large saucepan (a casserole would do the job), add the chopped tomatoes and cook on medium heat for 5 minutes. Then, add the gravy (tomato puree mixture) from the frying pan. Add the reserved browned meatballs. Cover with hot water. In my case, I used a very large saucepan so to cover the meatballs, I needed 2 1/2 cups of water. A slightly smaller saucepan would probably require less water, I would say 1 2/3 cups. Add the chopped parsley, a pinch each of salt and pepper. Mix thoroughly, but carefully, with a wooden spoon, so as to not break the meatballs. Now, cook on medium heat for about 15 minutes. Cover (leaving one side of the lid slightly open) and simmer for about 2 1/2 hours, stirring every 20 minutes to prevent sticking on bottom of the pan. Also, when doing that, turn the meatballs so the part that was face up will get the next 20 minutes cooking facing the bottom and keep going like that until the end. After 1 1/2 hours simmering, check for seasoning; usually you need to add some salt. Serve the meatballs over al dente pasta and use the red sauce from the pan to coat the pasta. Finally, sprinkle with freshly grated Pecorino Romano cheese (alternatively Parmesan cheese).
Remove the bone and outer rind from the ribs/pork belly, and cut into 1 cm slices. Place sugar in a wok or saucepan and stir over low heat until the sugar dissolves. Increase to medium heat and boil, without stirring, for 5 minutes, or until the sugar turns an even, golden brown. Add the pork and shallots and stir to coat. Add the fish sauce, kecap manis, pepper and 1 cup (250ml) warm water. Stir until all sugar has melted. Cover and cook for 10 minutes, stirring occasionally, then cook, uncovered and stirring often, until the sauce is sticky and the meat is cooked. If there is too much liquid, spoon some out. Basically the sauce should reduce to a thick glaze. Garnish with coriander - this really adds to the flavour of the dish. Serve with rice.
Cook the brown rice in salted water or broth for 40 minutes. You will have two and a half cups of cooked rice. Transfer the rice to a microwave proof dish. Add the chopped onion, lime juice and drained beans to the rice. Crush the clove of garlic into the mixture, then salt and pepper to taste. Combine ingredients well, and reheat in the microwave for about 6-8 minutes, then garnish with reserved cilantro to serve.
Add sugar, water, and lemon peel to saucepan. While stirring constantly with a wooden spoon, bring mixture to boil for 5 minutes. remove saucepan from stove and let cool. Squeeze 1 1/2 cups lemon juice and add to the cooled sugar and water mixture. Pour lemonade syrup into a jar and cover with lid. Syrup can be kept in refrigerator for 2-3 weeks. If making the entire amount at once, in a pitcher combine the 10 1/2 cups water with all the lemonade syrup over the ice cubes and stir. Place lemon slices as well. **To make individual glasses**. Place two ice cubes in bottom of glass. Pour 1/4 cup of lemonade syrup over ice cubes. Add 3/4 cup of cold water and stir. Place lemon slice on top and fresh mint if desired. **For pink lemonade add 1.2 grenadine syrup to jar and shake**.
Assemble the salad dressing an hour ahead, so the onion and salad dressing have time to blend but the onion is still crunchy. Bring the water to a boil with the salt. Add the pasta and cook for 12 minutes. Drain immediately and cool completely. Chop the romaine, tomatoes and pepperoni. Drain and add the olives. Crumble the cheese over the salad. Toss the salad dressing and salad. The dressing will be clumpy. Add the dressing a little at a time, being careful to not add too much. Add garlic salt to taste. (I usually spoon out the onions with a large non-slotted spoon. I use the dressing that comes along with the onions, leaving any excess dressing for another day.). Fill the pasta shells.
Brown pork on all side in bacon fat. Place pork in narrow casserole dish. Using skillet pork was browned in, heat remaining ingredients except mushrooms. Pour over pork roast. Bake at 325° 1 1/2 hours, adding mushrooms to casserole dish the last half hour.
If using an oven, preheat it to 325 degrees. Place the flour in a large bowl, add the meat, and stir to coat. Transfer the coated meat, shaking off the excess flour, to a plate. Place the oil in a large skillet and set over med-high heat. Add the meat and cook, stirring often, just until browned on all sides, about 5 minutes. Transfer the browned meat to a 6-quart slow cooker or heavy Dutch oven with a lid and add the beef broth, marinade, potatoes, carrots, onions, Italian seasoning, salt, and pepper. If using a slow cooker, cover and seal the pot and cook until the meat and vegetables are tender, 7-8 hours on LOW, 3-4 hours on HIGH. If using a Dutch oven, cover and bake until the meat and vegetables are tender, 2 hours. Transfer the stew to a large serving dish and serve.
Preheat the oven to 375 degrees. Oil a two-quart gratin or casserole. Heat two tablespoons of the olive oil in a large, heavy nonstick skillet over medium heat, and add the onion. Cook, stirring often, until tender and translucent, about five minutes. Stir in the garlic, sage and thyme, and cook for another minute until fragrant. Stir in the kale and about 1/2 teaspoon salt. Cook in the liquid left on the leaves after washing until the kale begins to wilt. Stir often, and when most of the kale has wilted, add the cabbage and salt to taste. Add 1/2 cup water, and bring to a simmer. Cook, stirring often, for 10 minutes until the water has evaporated; the kale and cabbage should be wilted and fragrant but still have some texture and color. Add pepper, taste and adjust salt. Beat the eggs in a bowl, and stir in the cooked vegetables, the rice and Gruyere or Swiss. Stir together well, and scrape into the baking dish. Sprinkle the breadcrumbs over the top, and drizzle on the remaining olive oil. Bake 40 to 45 minutes, until firm and browned on the top. Allow to sit for 10 to 15 minutes before serving. Serve hot or warm.
Preheat oven to 325°F. Combine seasonings with oil. Rinse and pat roast dry. Rub the paste thoroughly and evenly onto the roast. Place roast on rack in shallow roasting pan, fat side up if there is any fat (mine was well trimmed). Roast for 2 hours or until a meat thermometer reads 140'F for medium-rare. The longer you roast the meat beyond 140'F, the tougher and dryer the meat will get. Remove from oven and let stand for 15 minutes. Slice thinly to serve.
Heat dash of oil, sofrito, Sazon, onion and garlic on medium heat until well sauteed. Add ground beef and tomato sauce and stir until well cooked, but not dry. Drain any grease. Make sure ground beef is well ground (that it has no chunks). Add corn and string beans to mixture. Add cheese to picadillo (ground beef), if using, it helps to bind the meat together. Peel and slice plantains lengthwise. If the plantains are large, you'll probably get about three-four lengths per plantain. Saute plantain slices in medium-hot oil for a few mintues, flipping halfway through cooking. Set slices on paper toweled tray or use a brown garbage bag, and allow the oil to be absorbed; and pat dry. Layer plantains along bottom of greased 9x9 pan. Pour two eggs, beaten, over bottom layer. Top with ground beef layer. Repeat plantain and beef layers, making sure the plantain layer is the top. Optional cheese layer on top. Cook in 350°F oven for about 35 minutes, making sure eggs are cooked and not watery. ENJOY!
Boil potato cubes until just tender. While potatoes boil, cube avocados and toss with 1 tablespoon lime juice. Set aside. Drain potatoes and place in bowl of cold water. When potatoes have cooled, drain well and place in large salad bowl. To make dressing, whisk lime juice, garlic, mustard, sugar, salt, pepper, olive oil and yogurt in a medium bowl. Taste and adjust seasonings. Pour dressing over potatoes and toss. Gently fold in avocado, onion, and cilantro. Serve at room temperature or cover tightly and chill for up to three hours.
Put all ingredients in a bowl. Mix well using a hand mixer. Serve with wheat crackers. Or, to be fancy, you can whip just the cream cheese and herbs, roll it into a ball, roll it in the walnuts, then refrigerate for 1/2 hour and serve!
Combine butter and olive oil in a large saucepan. Add onion and cook until onions are tender but not brown. Stir in tomatoes, tomato paste, basil, thyme, salt, and pepper. Mash tomatoes slightly. Add chicken broth. Bring to boiling, then reduce heat, cover and simmer for 40 minutes. Puree, a small amount at a time, in blender or food processor. Return mixture to saucepan, heat through, and serve.
Cut the squash in half; discard seeds. Place the squash cut side down in a microwave safe dish; add 1/2 inch of water. Microwave on high, uncovered, for 10 to 12 minutes or until tender; drain. While the squash is cooking, melt the butter in a non-stick skillet and add the diced apple. Cook, stirring frequently for 2 to 3 minutes, add the orange juice, apple pie spice, cranberries and chopped pecans. Continue to cook for 1 to 2 minutes or until the orange juice has evaporated, stir in orange zest. Divide the mixture between the squash halves, drizzle with maple syrup and place under broiler for a few minutes to brown lightly. Let stand for 5 minutes before serving. Hint: For easier cutting of the squash, place in microwave and microwave on high for 1 minute or until slightly warm.
Preheat oven to 400 degrees. (Follow the directions for your pie crust.). Place one of the pie crust sheets in a pie plate. Trim to fit the plate. Layer the ingredients in the pie crust in this order: cheese, onion, bacon, salt and pepper. Cover the pie with the 2nd pie crust. Trim and decorate as desired. Brush the top of the pie with the beaten egg. Bake for 30 to 45 minute.
Preheat the oven to 375 degrees F. Butter and lightly flour two 8-inch round cake pans. Make the cake: Place the cocoa in a small bowl and whisk in the boiling water to form a paste. Combine the chocolate and milk in a small saucepan over medium heat. Stir frequently until the chocolate melts, about 3 minutes. Remove from heat. Whisk a small amount of the hot chocolate milk into the cocoa paste to warm it. Whisk the cocoa mixture into the milk mixture. Return the pan to medium heat an stir for 1 minute. Remove and set aside to cool until tepid. In the bowl of a mixer, cream the butter and sugar together. Beat in the egg yolks, one at a time, and add the vanilla. Slowly stir in the chocolate mixture. Combine the flour, baking powder, baking soda and salt. Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture. Fold until just mixed. In another bowl, whisk the egg whites until soft peaks form. Using a rubber spatula, gently fold the egg whites into the batter. Divide the batter between the prepared pans. Bake until a toothpick inserted in the center of a cakes comes out clean, about 45 minutes. Cool the cakes in the pans on a rack for 15 minutes. Gently remove the cakes from the pans and continue to cool. While the cake is baking, make the filling: Combine the cocoa and boiling water in a small saucepan over low heat. Stir in the sugar and chocolate. Add the dissolved cornstarch paste and salt to the pan and bring to a boil, stirring constantly. Boil for 1 minute. Remove the pan from the heat and whisk in the vanilla and butter. Transfer the mixture to a bowl, cover, and refrigerate until cool. Make the frosting: Melt the chocolate in a double boiler over hot, not simmering, water, stirring until smooth. Remove the top of the double boiler from the heat and whisk in the butter, 1 tablespoon at a time. Return the top to the hat, if necessary, to melt the butter. Whisk in the hot water all at once and whisk until smooth. Whisk in the corn syrup and vanilla. Cover and refrigerate for up to 15 minutes prior to using. Assemble the cake: Use a sharp serrated knife to slice each cake layer horizontally in half to form 4 layers. Set 1 layer aside. Place 1 layer on a cake round or plate. Generously swath the layer with 1/3 of the filling. Add the second layer and repeat. Set the third layer on top. Quickly apply a layer of frosting to the top and the sides of the cake. Refrigerate for 10 minutes. Meanwhile, crumble the remaining cake layer. Apply the remaining frosting to the cake. Sprinkle it liberally with the cake crumbs. Serve the cake within 24 hours, store in a cool place. Note: The filling ingredients make for a very runny filling, which is how a real Ebinger's cake should be. For those who desire a less syrupy consistency, they can stir in an additional 1 to 2 tablespoons of cornstarch.
Stir baking mix and milk together until soft dough forms. Sprinkle hard surface with baking mix. Put dough on this surface and knead it 10 times. Roll dough 1/2 inch thick. Cut with 2 1/2 inch cutter dipped in baking mix. Place biscuits on foil-lined cookie sheet sprayed with nonstick cooking spray. Bake at 450* for 7 - 9 minutes or until golden brown.
Remove beans from pods to make 4 cups. Place beans in a large saucepan and cover with water (1 inch above level of beans). Bring to a boil, reduce heat and simmer for about 40-50 minutes or until tender. Drain and set aside. Remove casing from sausage. In large saucepan, heat oil over medium-high heat. Cook sausage, breaking up with a spoon, until no longer pink. Drain off fat. Add onion and garlic; cook, stirring often, for about 5 minutes or until softened. Add fava beans, tomatoes, pepper and half each of the basil and oregano. Bring to a boil; reduce heat and simmer, stirring often, for about 15 minutes or until stew has thickened and beans are tender. Stir in remaining basil and oregano. Serve sprinkled with Feta cheese.
Pour the ingredients into a blender and blend on high for 30 seconds, pour into a sterilized bottle and chill in the fridge for at least 2 hours before eating. Yields about 2 1/2 cups.
1. Pour flour, cornstarch, seasoned salt, pepper, cayenne, paprika into a 1 gallon ziplok bag and shake to combine. 2. Rinse and pat the chicken pieces dry with paper towels. 3. Beat eggs with water until well combined. 4. Put oil into electric skillet and heat to 350f. 5. Dip chicken pieces into egg mixture. 6. Toss dipped pieces into ziplock bag with flour mixture until well-coated. 7. Place chicken pieces into hot oil and cook about 10 minutes per side, until golden brown and juices run clear. 8. Enjoy!
Preheat oven to 450 degrees F. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.
Mix all ingredients except crescents. Unroll the triangles and cut in half so you have 32 triangles. You`ll be cutting from the wide side through the narrow point. Or how many crescents you have in a package. Place 1 ounce (2 tablespoons) of filling into each crescent. Roll wide side up to thin side. Sprinkle tops with parmesan grated cheese. Bake at 375°F for 20 minutes.
Mix all ingredients together and spread on lightly toasted bread (I use rye). Enjoy! Mixture can be kept in the fridge for up to two days.
Place the juice, fruit and honey in a blender. Blend on high speed for 30 seconds. Add ice and blend until smooth.
Soak dry pinto beans in plenty of water overnight. Drain and rinse the beans. Soak pearled barley in plenty of water overnight. Drain and rinse the barley. Cook al dente in a double amount of water. Drain and set aside. In a large pot saute onions and garlic in sunflower oil for 5 minutes until soft, stirring frequently. Add diced smoked pork neck, stir and saute for 5 more minutes. Meanwhile, make a mirepoix (soffritto or Holy trinity) from carrot, celery and parsley root and red horn pepper: cut the root vegetables into smaller pieces and coarsely chop in a blender. Add horn pepper chunks and pulse once or twice. Add mirepoix to onions and smoked meat, stir and cook for 1-2 minutes. Add beans, bay and celery leaf, water, and salt and bring to the boil. Turn down the heat, cover the pot and continue to cook for 25 - 30 minutes. Stir in cooked barley, continue to cook for 5 minutes or until the beans are cooked (al dente). Season with ground black pepper and serve.
Melt butter, stir in flour and blend well. Add milk slowly, stirring constantly; add cream, salt, pepper and grated onion. Keep warm over low heat. Bring oysters to a boil in their own liquor; add to milk stock and heat about 5 minutes or until edges of the oysters curl. Serve immediately.
In a large non-stick skillet, combine the first 7 ingredients. Cook until sausage is no longer pink, drain. Add in the pizza sauce and heat through. Add in the mozzarella and stir until well mixed. Place 1-1 1/2 tablespoons of filling on each tortilla. Fold ends of tortilla over the filling, then roll up. These can be individually wrapped in cling wrap for lunch boxes, or frozen for later.
For the dough: Put flour, salt, sugar and lard in large mixing bowl. With your hands or an electric mixer, mix this mixture very well. Add the egg and mix well. Dissolve the yeast in the water and then add to the mixture. (If the dough is too dry, add enough water to make it manageable). Roll out dough to about 1/4th. inch thick. Cut circles, about 4 inches wide. For the filling: (see recipe for Euphelia's Meat Empanadas). Fill each circle with meat mixture. Fold and press edges firmly together. (You may use a bit of water to help seal the edges-- some people use beaten egg). Cut edges with pinking shears to help seal. Poke the little pie with a fork once or twice. Deep fat fry in oil or shortening until golden brown.
Combine the first 4 ingredients in heavy small saucepan. Boil over high heat until reduced by half, about 3 minutes. Add cream, and boil until reduced by half, about 2 minutes. Reduce heat to low. Mix in chili-garlic sauce. Add butter, 1 piece at a time, whisking just until melted before adding next piece.
Cut hot dogs into thirds. mix first five ingredients together untill well combined. Form a 1/8 to 1/4 inch layer of dough around each hot dog. Deep fry on medium heat until golden brown, watch carefully as these burn easily.
Cream butter and sugar together. Slowly add enough milk to make the frosting spreadable. Add the vanilla. Adjust milk and powdered sugar until desired consistency. For chocolate icing, add the cocoa powder. For mocha icing, delete the milk and add cocoa and cold coffee.
Heat your oven to 325°F. In a dry skillet over medium heat, toast the fennel seeds and red chili flakes until their aroma begins to smell smoky and more pronounced. Do not let them burn. Remove them from heat and grind them, in a coffee or spice grinder, with 1 teaspoon -each- of dried basil, marjoram, and thyme. Set this spice blend aside. In a skillet over medium heat, saute the three ounces Vidalia onions, green bell pepper, and celery in 1 1/2 tablespoons extra virgin olive oil. Season the vegetables with 1/4 teaspoon -each- of salt and black pepper. (Adjust to reflect personal tastes.) Add 5 cloves of minced garlic and continue to saute until the vegetables are completely softened. Add the three tablespoons skim milk to the vegetables and cook to further soften them until all the milk appears to have been absorbed. Remove the vegetables from heat and cool for a few minutes. In a bowl, mix the ground chicken, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 egg, 1 ounce parmesan cheese, and the spice blend (see step 2, above) with a wooden spoon. Blend thoroughly. Add the cooled vegetables and stir them in to the chicken mixture, completely incorporating the them. Keeping one hand dry, form small, golf-ball sized balls (about 1-1/2 inches in diameter) from the meat and roll in the flour. Roll the floured meatballs in your hand to remove the excess. (NOTE: You will probably use a cup of flour, but only an ounce or so will stick to the meatballs when you knock off the excess.) This will make approximately 20 meatballs. In a skillet over medium, heat 2 tablespoons extra virgin olive oil until hot. Add the meatballs (do not over-crowd; do this in several batches if necessary) and lightly brown them on one side, first, before flipping them over and doing the other. Each side should take about 3 minutes. When all the meatballs have been browned, set them aside and -in the skillet where they were browned- saute 3 minced garlic cloves and the 1 ounce of minced shallot. Add the diced tomatoes, teaspoon of both marjoram and thyme, and the 1/4 teaspoon of both salt and black pepper. Mix together and bring to a simmer. Simmer, uncovered, for 5 minutes. Place the browned meatballs in a baking dish and pour the tomato mixture over them. Put the meatballs and sauce in the oven for 45 minutes. Remove the finished meatballs, place them on a platter, and garnish with 1 ounce grated parmesan cheese and 1 ounce finely chopped green onion. Serve family style with rice, pasta, gnocci, or broccoli.