HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring a big pot of water to a boil and cook the pasta until al dente. When it's done, drain and put back in the pot to keep warm. While the pasta cooks, heat the oil in a large skillet over medium-high heat. When hot, add the carrots and cook, stirring frequently, until they are lightly browned, about 5 minutes (more or less depending on how thinly they are cut). Add the scallions and sage to the pan and stir around for a couple minutes. Season to taste with salt and pepper. If the pasta is still cooking, set the skillet off to the side and keep warm. Add the butter and lemon juice to the drained pasta and stir until the butter is melted and everything is combined well. Divide the pasta among 4 serving plates and top with the carrot mixture. Serve garnished with the cheese.
Preheat oven to 325 degrees. Line an 8 X 8 inch pan with parchment paper and spray with cooking spray. Pulse 1 3/4 cups pretzels in a food processor until POWDERY, transfer 1/2 cup to a bowl, DISCARD any remaining pretzel powder. Stir in flour and baking powder, set aside for Step 7. Transfer REMAINING 1 1/2 cups of pretzels to food processor and pulse a few times until coarsely CHOPPED. Beat butter, sugar, and vanilla with a mixer on medium speed until pale and fluffy, about 5 minutes. Reduce speed to low, and beat in egg yolk, then pretzel-flour mixture, until combined. Using spoon mix in 1/2 cup of the coarsely chopped pretzels. Press dough evenly into pan. Top dough with 1/4 cup of the coarsely chopped pretzels, pressing slightly; discard any remaining pretzels. Bake shortbread until pale brown and firm in the center -about 25 minutes, maybe 30. Transfer pan to a wire rack, and let shortbread cool for 1 hour. Remove shortbread from pan, and cut into 1/2 inch rectangles using a serrated knife.
Cook macaroni according to package directions, just until tender. Drain and rinse well with cold water. Meanwhile, cook hot dogs as desired- grill'em, boil'em or pan-fry; cool enough to handle, then slice into circles. If small children will be eating this, cut the circles in halves or quarters to avoid choking hazards. Combine mayonnaise, mustard, vinegar and salt & pepper in small bowl. Place hot dogs and pasta in large bowl and add remaining ingredients. Pour dressing over and toss gently with two spoons until all the bits are coated with dressing. Chill for two hours or longer in refrigerator before serving.
Preheat grill. Combine 7 up or ginger ale, vinegar and season salt. Place meat on grill. Rotate and baste with 7 up mixture till golden on all sides. (10 to 15 mins total). Remove from grill and place meat in a large roasting pan. Cover and seal pan with foil. Bake at 300 for 3 to 4 hours. When this is done, bone will pull out with no resistance. Shread meat and enjoy on buns.
Heat 1 tablespoon of oil in a wok or large skillet until very hot. Add the garlic, scallions and ginger and cook, stirring, until softened, about 2 to 3 minutes. Add the rice, red pepper, edamame, corn and tofu and stir, until heated through, about 5 minutes. Make a 3-inch well in the center of the rice mixture. Add 1 teaspoon of canola oil, then add the eggs and cook until nearly fully scrambled. Stir the eggs into the rice mixture, then add soy sauce and incorporate thoroughly. Serve hot.
Preheat oven to 400 degrees. Remove ribs and seeds from peppers, and cut into 1-inch strips or pieces. Halve onions and cut into 1-inch wedges. Scrub potatoes and cut into 1-inch chunks. Place peppers, onions, potatoes, and whole garlic cloves on a large rimmed baking sheet. Drizzle with 1 tablespoon of oil. Season with salt and pepper, and toss to coat. Using a paring knife, make 12 small slits in top and sides of roast; push in garlic slivers. Move vegetables to sides of sheet. Place beef in center, and coat with remaining oil; rub all over with 1 1/2 teaspoons coarse salt, 1/2 teaspoon pepper, and 3/4 teaspoon thyme. Roast 40 to 50 minutes, tossing vegetables occasionally until tender. Let meat stand 10 minutes, loosely tented with aluminum foil to keep warm. Serve. (Save leftover meat for Beef and Mango Wraps).
Combine all the ingredients, except for the habaneros, in a saucepan and bring to a boil. Boil for 10 minutes or until the carrots are soft. Place all the ingredients in a blender or food processor and puree until smooth. Strain for a smoother sauce. Pour in sterilized jars and process in a water bath as described above.
In a large skillet, cook steaks in hot oil over medium heat until desired doneness is reached; turning once. Transfer steaks to serving platter and keep warm. In same skillet, cook and stir mushrooms 4-5 minutes; until tender. Stir in broth and cream. Cook and stir over medium heat until slightly thickened. Spoon mixture over hot steaks.
Melt butter in a saucepan. Add all other ingredients and stir over heat until smooth. Let sauce simmer and reduce for 15 minutes.
In a heavy skillet fry the bacon until crisp. Remove and set aside to drain reserving 1 slice to make bacon curls. To make the bacon curl: Partially cook bacon, cut into 3rds and roll each piece into a curl. Secure with a toothpick, return to pan and continue to cook until crisp, turning as needed for even cooking. Allow to cool, remove toothpick and use as garnish. The other 5 slices can be cooled and then crumbled. Measure the bacon fat. A total of 4 tablespoons fat or oil will be needed. If needed, add enough olive oil to bacon fat to equal 4 tablespoons. To the same skillet add 2 tablespoons bacon fat/oil and warm over medium heat. Add in the potatoes and red bell pepper. Season with salt and pepper to taste. Cover and cook for 15 minutes or until cooked through. If the potatoes begin to stick, stir in a small amount of water. When done pour the potatoes and bell pepper into a bowl. Return the remaining 2 tablespoons reserved fat to the skillet and whisk in the flour, sugar and celery seed. Cook over medium heat until flour is lightly browned. Stir in white wine vinegar and 2/3 cup water. Cook until mixture is thick and bubbly. Remove from heat and fold in diced potato mixture. Crumble bacon and add to pan along with chopped egg and sliced green onions. Toss gently to coat. Garnish with bacon curls. Serve warm or room temperature.
Take one bunch of the broccoli and cut the florets away from the stalks; cut the florets into slivers lengthwise and set aside. Finely chop the stalks and remaining broccoli; place in a medium non-stick saucepan. Add the vegetable broth, onions, shredded carrots and garlic. Cover and cook, stirring often for 6 to 8 minutes. Add the reserved broccoli florets. Cook, stirring, 2 to 4 minutes, or until the florets are bright green. Whisk in the milk and creamer. Bring to a near boil over medium heat. Hold a large fine sieve over the saucepan; add the flour to the sieve and shake into the soup, whisk to incorporate. Cook over low heat, stirring often for 3 to 5 miutes, or until the soup becomes thick. Season to taste with salt and freshly ground black pepper. Serve each bowl with a tablespoon of shredded fat-free cheddar on top. Enjoy!
Soak the dried porcini mushrooms in 1 cup of very warm water and let sit for 20 minutes. Strain through a cheesecloth or a coffee filter and keep the liquid. Do not use a metal mesh strainer for this step - it is not fine enough. Chop the mushrooms. Saute the onion, carrot and celery in a large pot in the olive oil with a big pinch of kosher or sea salt and a few grindings of pepper. Let the vegetables cook for about 8 minutes, on low heat. Add the garlic and cook for one minute. Increase heat and add the wine. Cook for 5 minutes, making sure the wine is simmering. Add the mushrooms. Add the rest of the ingredients, including the reserved porcini mushroom liquid. Simmer, uncovered, for about an hour to an hour and a half, until the sauce has reduced down and a lot of the liquid has cooked off - cook until you like the thickness of the sauce. Taste for salt and adjust seasoning. This recipe will be more than enough to coat a pound of pasta. If you don't use all the sauce, it's great the next day or you can freeze it.
Stir together flours, baking powder, salt and spices; set aside. In large mixing bowl, combine cereal, pineapple including juice and orange juice. Let stand 3 minutes or until cereal is softened. Add orange peel, egg whites and oil; beat well. Stir in dried fruit. Add flour mixture, stirring only until combined. Portion batter evenly into 12 lightly greased 2 1/2-inch muffin-pan cups. Using measuring-teaspoon, make a 1/2-inch indentation in top of each muffin. Bake in 400° F oven about 23 minutes or until golden brown. Cool about 15 minutes before adding filling. Filling: Beat together margarine, sweetener and vanilla. Fill each muffin top with measuring-teaspoon of filling. Serve warm.
In a KitchenAid or other stand mixer, crack all eight eggs into the bowl and beat on med/low for about five to six minutes. The eggs should look like a thin "soup", not a meringue. In a large bowl, combine the chocolate chunks and the two sticks of butter and wrap plastic wrap on top. In a large pot, heat three cups of water to almost a boil and lay the bowl on top of the pot. This is called a double boiler. Melt the chocolate and butter together until completely melted. This should take about 5 minutes or so. You could also melt the chocolate and butter together in a microwave, but this what they showed on the video. Remove the bowl from the pot and allow to sit for about one to two minutes. Add the eggs, about a third of them, to the melted chocolate mixture and using a wire whisk, slowly fold in the eggs until completely incorperated. Continue to fold the eggs in two more incorperations, again slowly folding in the eggs. Using an 8 inch springform pan (this is the pan where the bottom pops out), pour the batter into pan, sprayed well with some vegetable spray. Wrap the pan in aluminum foil. In a large baking pan, add hot water to the pan, about halfway full. Lay the springform pan into the hot water. This is called a "Water Bath". Bake 325 degrees for 20-23 minutes. It will kind of shake and resemble more of a custard. If you have a kitchen thermometor, the temp should be no more than 140 degrees, which if any hotter will make the eggs curdle. Using a kitchen towel, Remove the springform pan from the water bath and lay on a cooling rack for at least two hours. Once the cake has come to room temp., chill in the fridge for at least 4 hours. This is will be a very rich, decadent cake, so you only need to slice very small slices to serve. Hope you enjoy!
Dissolve sugar and salt in water. Add yeast. Let rest 10 minutes. Add egg and oil. Add flour. Make a smooth but elastic dough. Let rise until double (about an hour). Shape into rolls. Let rise 30 minutes. Bake at 400 degrees for 10-12 minutes. Brush tops with butter.
Combine margarine, corn sryup, flavoring and salt in large bowl. Add sugar, mix well with hands until smooth. Tint with food coloring as desired; store in cool palce.
In a large pot of salted water, boil potatoes until just thoroughly cooked, but not completely soft, 10 to 15 minutes depending on size. Test by piercing a potato with a thin skewer; when the skewer meets some resistance but can slide all the way through, the potatoes are ready. Drain potatoes immediately and set aside until cool enough to handle. Combine mayonnaise, garlic, lemon juice, lemon rind, 1/4 teaspoon salt and 1/4 teaspoon pepper in a blender; blend until smooth. Heat grill to high. Cut potatoes in half, brush the cut sides with oil, and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill potatoes cut side down until golden brown and just thoroughly cooked, 2 to 3 minutes. Place potatoes on a platter, drizzle with the mayonnaise mixture, and sprinkle with chives. Serve warm.
Heat the oil and fry the onion for about five minutes over medium heat, until browned. Add the garlic, ginger and chillies and fry for two more minutes. Add the lamb and stir-fry over high heat for about five minutes, then stir in remaining seasoning and water. Cover the pan and simmer for about 25 minutes. Add the peas and lemon juice, then cook, uncovered, for about 10 minutes. (Suggestion: Serve with warm naan and plain yogurt.).
Preheat oven to 400°. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes. Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5-inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9 x 5-inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.
Preheat oven to 200°C / 400°F. Pour oil into a roasting pan and put in oven to heat. Add parsnips to hot oil, season if desired and roast for 20 minutes. Mix honey, soy, juice and zest. Add to parsnips and toss to coat. Return to oven for another 10 minutes until caramelised. Serve with and remaining juices poured over.
Put potatoes in microwave safe dish, microwave on high for 4 minutes. Heat the oil in a skillet over medium heat. Saute the onion and garlic until soft. Add the cubed potatoes and mix. Add dry spices and mix well. Sprinkle with Worcestershire sauce and mix. Turn heat to low, cover, and simmer for 30 minutes, mixing occasionally. Remove from heat and serve with Tabasco sauce.
Bring apprx 4 cups of water to a boil, add the Spelt and Kamut, return to boil. Reduce heat to low, cook covered until the kernals are tender (apprx 45 minutes). Drain well and set aside to cool. Whisk together the dressing ingredients,starting with the vinegar, honey & mustard, add the oil slowly whisking all the while, finally whisk in the shallots, ginger & cilantro. When the spelt & Kamut are at room temp mix in the cranberries, red pepper & sweet onion. Pour the dressing over the salad ingredients, mix well, Cover and refrigerate over night. Enjoy.
SUCCOTASH: Preheat broiler. On a baking sheet, toss corn with 1 tablespoons melted butter. Broil for 5 minutes or until corn begins to blacken; stirring twice. Set aside. In a large skillet, over medium heat, melt remaining butter. Add onion, garlic and pepper; saute for 3 minutes or until vegetables soften. Stir corn, tomatoes and avocado; saute for 2 minutes. Stir in tequila and saute for 3 minutes or until most of the liquid has evaporated. Add cream and bring to a simmer. Reduce heat and simmer, stirring often, for about 5 minutes, until sauce is slightly thickened,. Stir in cilantro, basil, chili flakes and season with salt and pepper. Serve with crispy chili and panko scallops. SCALLOPS: In a shallow dish, place flour, In another shallow dish, whisk milk and egg. In another shallow dish, combine breadcrumbs, parsley and chili flakes; season with salt and freshly ground pepper. Coat scallops in flour, then dip in milk mixture and then into breadcrumb mixture; pressing to coat. In a large skillet, heat half the oil over medium heat. Add half the scallops and cook for about 5 minutes or until golden brown and opaque in centre, turning once. Drain on paper towels, Repeat with remaining oil and scallops. To keep scallops moist and tender, be sure not to overcook them.
Preheat oven to 350 degrees. Prepare an 8 inch square baking dish. Sift flour, baking powder and salt together. Cream shortening with sugar until fluffy; add eggs and beat well. Add flour mixture to creamed mixture alternately with milk. Mix well. The longer you beat it, the better it will be. Fold in vanilla and the floured berries. Pour into the prepared pan. Sprinkle with granulated sugar. Bake at 350 degrees for approximately 45 minutes (or until a toothpick comes out clean).
For meatballs, in large mixing bowl, gently break apart the beef with a fork. Add the onion, breadcrumbs, parmesan, pecorino-romano, ketchup, parsley, basil, salt, Worcestershire sauce and garlic powder and stir gently to combine. Stir in the egg until just incorporated. Using your hands, shape the meat into 1-inch balls, to make about 60 meatballs. In a large nonstick skillet, heat 2 T olive oil over medium-high heat. Working in batches, add the meatballs and cook, turning, until lightly browned, about 10 minutes, adding more oil when necessary. Drain on paper towels. Note: You could also bake the meatballs for about 20-25 minutes at 350 degrees. For sauce,. In large saucepan, heat the olive oil over medium heat. Add the onions, season with 1 1/2 t salt and cook until softened, about 10 minutes. Add the tomatoes, the remaining 1 1/2 t salt and the basil and bring to a simmer over high heat. Lower the heat, cover and simmer for 45 minutes more. Add the meatballs to the simmering sauce during the last 10 minutes of cooking. Serve over cooked pasta. The amount of sauce will serve 6 people. I listed the servings as 60 for 60 meatballs.
Mix flour, salt and cocoa powder to consistent blend add additional cocoa powder for darker colour. Form well and crack eggs into well. Mix dough adding additional flour to reach playdough like texture. Wrap dough in plastic wrap and let rest in fridge for 1 hour. Using pasta maker, roll dough sheets to desired thickness and then cut into fettuccine or your favourite shape. Boil in salted water until pasta floats.
Warm the opened can of Sweetened Condensed Milk in a saucepan of boiling water to make it easier to pour. Add the milk to the Melted Butter and Marshmallows stirring to combine well. Combine the wet mixture with the remaining ingredients. Pack into a buttered dish or pan. Let set overnight. Keep in refrigerator. If too dry add more condensed milk.
Brown the pork chops (seasoned with salt and pepper) in a 425 degree oven for 30 minutes. Remove pork chops and set aside. In a 5 quart crock pot layer the sliced onions, sliced turnips and baby carrots. Season with salt and pepper to taste (I used Lawry's). Add the apple slices evenly over the vegetables. Spread the sauerkraut over all and sprinkle with the caraway seeds. Lay the browned pork chops over the sauerkraut and cover the top with the soup that is blended with water or broth. Cover and cook on low for 7 to 8 hours, or until the carrots are tender.
The Stock: Combine peels and cores from the apples and the cleaned onion and garlic skins with cinnamons sticks, apple juice, and water. Simmer partially covered for 45 minutes. Remove from heat, let stand one hour. Strain and discard solids. The Soup: Mis together the flour and spices. Heat a heavy skillet over medium heat. Add butter, ginger, garlic, and a dash of salt. Stir and cook for a minute or so, then add the onions. Saute another 5 minutes then add 1 teaspoons of salt and the apples, stirring well. Add lemon juice and sprinkle on the spice mixture, stirring constantly. Cover and cook 8-10 minutes over low heat, stirring occasionally. Turn off the heat and let rest 10 minutes while you heat the stock. Puree the stock and apple mixture in a food processor or blender until very smooth. Transfer to a stock pot or heavy saucepan and whisk in the yogurt or sour cream. Do not cook the soup further or the sour cream/yogurt may separate. If this should happen, just put it back in the blender. It will not be very pretty, but will still taste good. For serving cold, chill until serving time. For serving hot, reheat gently over very low heat just before serving. I usually use the microwave for this. Served topped with toasted almond slivers. **Note: 1/2 TBS. mild curry powder or garam masala may be substituted for the mixed spices if desired.
Brown burger and then add all spices till blended. Add boiling water and simmer to reduce to a pudding thickness. Part out after cool into covered containers and then you can freeze. Will last up to 4 monts frozen appox 1 week fresh in refridgerator. Top with diced onions and mustard.
Bone pheasant and dice into bite-sized chunks. Melt butter in frying pan; add pheasant chunks and saute for 15-20 minutes. Added drained mushrooms. Mix together mushroom soup, worcestershire sauce and milk until smooth. Pour over pheasant and mushrooms in pan and simmer 30-45 minutes. While pheasant is cooking boil noodles til done, drain and keep warm. Serve pheasant over hot noodles.
Cook the ground chuck in a pan and break into small pieces. Season with salt and pepper. Add in the remaining ingredients. Simmer for about 30 minutes until thickened. Boil some water in a pot, and add in however many frankfurters you want. Boil for about 8 to 10 minutes. Place the frankfurter in a hot dog bun and spread on 3 tablespoons of the. sauce you just made. Spread the cheddar cheese on top, and you're done!
Preheat oven to 400 degree F. In a medium size bowl, mix Karo syrup, sugar, butter, and eggs. Add salt and vanilla; set aside. Sprinkle dry pecans over the bottom of the pastry shell. Pour liquid mixture evenly over the top of the pecans. Bake at 400 degrees F for 10 minutes then at 375 degrees F for 30 minutes or until set (Note the oven temperature change). Cool. Serve with whipped cream.
In a bowl, combine the shrimp, olive oil, and Hidden Valley Original Ranch Seasoning Mix. Mix well and allow to marinate for 15 minutes. Heat your grill to high heat. Grill the corn, about 10 minutes, until the husks are brown. Carefully remove the corn husks and silk. Cut the corn kernels from the cob and place in a large bowl. Add the lemon juice, shallots, jalapenos, cotija cheese, Greek yogurt, and cayenne. Gently mix together. Season with salt & pepper, to taste. Skewer the shrimp on metal or bamboo skewers. Grill for 1 minute per side, until cooked through. Serve the grilled shrimp skewers with the Mexican corn elotes salad. Enjoy!
In a large pot on low heat, warm olive oil with the spices (chili flakes, cumin, curry, corriander, onion powder). Stir to form paste. DO NOT let the mixture burn! Add onions, shallots, green onion and garlic. Mix so that nothing burns. This will take maybe five minutes. Add half of the chopped corriander. Rinse split peas in cold water, drain and add to pot. Stir immediately. Turn heat to high. Add the water and stir well. Cover, bring to a boil for 10 minutes then turn heat to medium-low for another 50 minutes, stirring every few minutes. Add the rest of the cilantro in the last 15 minutes. Add salt and pepper to taste. Serve or pack away for freezing.
Brown the meat on low heat with 1 Tbsp olive oil and 1 Tbsp butter. Add the garlic, the onion, the carrot and 1 potato head. Add the pepper, the nutmeg, a little salt (be careful with the salt you will have to add it to the mashed potatoes too) and the cinnamon. When brown add the wine, simmer for a bit then add water to cover the meat. Add the cinnamon stick and the laurel leaves. Let it cook on medium heat. When cooked remove it from its sauce and blend the sauce with the rest of the ingredients. Put back the mix on fire, add 2 Tbsp of flour and 2 Tbsp of butter. Reduce the sauce till it has a viscous consistency. Prepare the mashed potatoes: Boil the potatoes till cooked, then blend (with a little of the cooking water). Put back on fire with the butter and the milk, mix till they becomes homogeneous and bring to a boil. The mix must have the consistency of a cake's dough. When cold, cut the meat in thin round pieces (around 1cm at most). Serve with mashed potatoes covered with gravy. You prepare it by blending the meat sauce with the veggies and then reduce it on medium heat after adding 1 or 2 Tbsp flour.