HumbleIntelligence/food-ner-1-Million huggingface dataset:
preheat oven to 375°F. heat a large saute pan over medium-high heat with 2 tablespoons EVOO, about two turns of the pan. Add the sausage and cook until golden brown, breaking the meat up as it cooks with a wooden spoon or rubber spatula. Push the meat to one side of the pan and add the eggplant, onion and garlic. Cook 7-8 minutes, until tender, then season with salt and freshly ground black pepper. While the veggies are cooking, place a medium-size saute pan over medium-high heat and melt the butter. Whisk in the flour and cook the mixture for about 1 minute. Whisk the milk into roux, breaking up any clumps. Bring the mixture to a bubble and add the pumpkin puree and nutmeg. Season the sauce with salt and freshly ground black pepper, reduce the heat and simmer the sauce for 2-3 minutes, until slightly thickened. Spread about 1 cup of the sauce into the bottom of a 13 x 9" casserole dish. Layer three lasagna noodles over the sauce, then top them with about 1 cup of the meat mixture, a cup or so of the sauce and a palmful of cheese. Repeat these layers two times, topping the casserole with a layer of lasagna noodles. Spoon the remaining sauce over the noodles, sprinkle the remaining grated cheese over top. Cover with aluminum foil and bake the lasagna until the sauce is bubbling and pasta is baked through, about 45 minutes. During the last ten minutes of baking, remove the aluminum foil to brown the cheese. Once out of the oven, allow the dish to rest a few minutes before serving.
Cut the bacon (or jamon, if using it) into pieces which will wrap generously round the prawns. Place the wrapped prawns down flat on a board and skewer them through the fattest part and the tail, making sure the jamon is firmly fixed. Season generously and drizzle with the oil. On a high heat, griddle, grill or barbecue the prawn and bacon brochettes for 2-3 minutes on each side, so the jamon crisps up. Alternatively , roast in a hot oven (425°F) on an oiled baking tray for 8-10 minutes. Squeeze over the juice of the lemon wedges and serve immediately.
Saute mushrooms and proscuitto in 2 tspns of butter until fragrant. Add tomato sauce, cream and cognac. Season with salt and pepper. Simmer for 5 minutes. Cook fettucine until al dente. Drain, add other 2 tspns of butter and sauce. Toss, taste and add salt and pepper to taste. I garnish with fresh grated parmesean and fresh parsley or Basil.
Tuna,Raw Pack-Filet raw tuna. Remove skin; lightly scrape surface to remove blood vessels and any discolored flesh. Cut fish into quarters; remove all bones; discard dark flesh. Cut quarters crosswise into jar-length pieces. Only process in half-pints or pints. Pack fish into hot jars, leaving 1-inch headspace. Add 1/2 tsp salt to each half-pint, 1 tsp salt to each pint. Adjust two-piece caps. Process half-pints and pints 1 hour and 40 minutes at 10 pounds pressure in a steam-pressure canner. Tuna-Hot Pack-Place cleaned tuna on a rack in a large baking pan. Bake at 350*F for 1 hour or until done. The internal temperature of the tuna must be 165* to 175*F. Refrigerate overnight. Remove skin and lightly scrape surface to remove blood vessels and any discolored flesh. Cut fish into quarters, removing all bones. Discard all dark flesh. Cut quarters crosswise into jar-length pieces. Only process in half-pints or pints. Pack fish into hot jars, leaving 1-inch headspace. Add 1/2 tsp salt and 1 tbls vegetable oil or water to each half-pint jar. Add 1 tsp salt and 2 tbls veg oil or water to each pint jar. Remove air bubbles. Adjust two-piece caps. Process half-pints and pints 1 hour and 40 minutes at 10 pounds pressure in a steam-pressure canner. Salmon (or Shad): Dissolve 1 cup salt in 1 gallon water to make brine. cut fish into jar-length pieces. Let soak in brine 1 hour. Drain for 10 minutes. Only process in half-pints or pints. Pack fish into hot jars, skin side next to glass, leaving 1-inch headspace. Adjust two-piece caps. Process half-pints and pints 1 hour and 40 minutes at 10 pounds pressure in a steam-pressure canner.
In a food processor or blender, whirl together the onion, ginger, garlic, chilies, almonds, poppy seeds and garam masala until you get a smooth consistency. Heat oil and add cinnamon and cardamom and cook a minute. Add the onion paste from above and cook until it browns. Add the coriander, nutmeg and salt and stir well. Reduce heat and add yogurt gradually, stirring constantly to prevent it from curdling. Stir in mushrooms, add water and bring to a boil. Reduce heat to medium and simmer until the sauce thickens (add more water if needed to adjust the consistency to your liking). Sprinkle some cilantro and serve.
Combine soup, tomatoes (including juice) and half and half in a pot over medium heat. Cook until simmering (or to desired temperature) but not boiling, stirring frequently. If using, put a handful of grated cheese (sharp cheddar is nice) in the bowls and ladle soup over it, or sprinkle with parmesan and pepper.
Preheat oven to 350 degrees. Cream Crisco, salt and 1/4 cup of the sugar until fluffy. Blend in almond extract, egg yolks. Mix in flour. (Flour should be sifted before measuring.). Pat dough into ungreased 13" x 9" x 2" pan. Bake 15 minutes. Spread hot crust with preserves; top with cocunut. Beat egg whites until foamy; gradually beat in the remaining 1/2 cup of sugar until stiff peaks form. Spread egg-white mixture over coconut. Bake 25 minutes. Cool completely on rack. Cut into 2 dozen bars.
In large pot boil pasta until al dente. Drain. In heavy skillet, over medium heat, heat oil. Add onion and garlic; saute until tender. Add tomatoes and thyme; cook stirring frequently, until tomatoes are hot, yet still retain their shape and most of the liquid has evaporated, about 5 minutes. Remove and discard fresh thyme sprig, if used. Add basil and drained pasta; toss until heated. Transfer to serving bowl; season to taste with salt and pepper and sprinkle evenly with pine nuts.
METHOD FOR DRESSING:. In a small bowl, or measuring cup, whisk together mayonnaise vinegar, lime juice, cumin and salt. METHOD FOR TORTILLA STRIPS:. Lightly brush one side of tortilla with water; sprinkle with chili powder to taste. Cut into thin strips and place on paper towel-lined microwaveable plate. Microwave on high for 1 minute and 30 seconds, or until crisp. METHOD FOR SLAW:. In a large bowl, combine cabbage, corn, tomato, carrot, onion, radishes, and cilantro; toss with dressing. Line serving platter with lettuce leaves. Top with slaw: garnish with tortilla strips.
Combine all ingredients and mix well. Marinade cut vegetables for 3 to 4 hours and then grill or brush marinade onto vegetables as you grill. Yield 1 cup marinade.
Cook pasta in lightly salted boiling water until just tender. Drain and keep hot. Meanwhile cook onion in oil over a gentle heat until softened, but not brown. Stir in the ham and mushrooms and cook for two minutes more. Add mustard and cream. Season with salt and freshly ground black pepper. Toss through the pasta ribbons, coating well. Serve in four warmed bowls topped with Parmesan shavings.
Preheat oven to 400*. Line cookie sheets with baking parchment. Cream butter on medium speed until light, about 2 minutes. Add sugar and blend together. Add vanilla (or zest), then egg and egg yolk;mix well. Sift flour over batter and incorporate. Batter will be thick. Spoon batter into pastry bag or decorator fitted with 1/2 inch round tip or medium star tip. Pipe 3 inch lengths of dough, about 2 inches apart, onto cookie sheets. Bake cookies in the center of the oven for 8 to 9 minutes, until golden brown around the edges. Let stand on cookie sheets 2 minutes, then remove to wire racks to cool completely. While cookies are cooling, prepare filling. In a saucepan, melt the jam with the lemon juice until it comes to a simmer. Brush the jam over flat side of half the cookies and top with remaining cookies, flat side touching the jam. Let cookies remain on racks in a cool place until jam has set. Dip one end of each cookie into melted chocolate and place on wax paper until chocolate hardens. If desired, sprinkle chocolate with chocolate or colored sprinkles (jimmies) before letting the chocolate set up.
Preheat broiler. Cook ditali al dente in boiling, salted water according to package directions. Drain well. Meanwhile, in a 12-inch heavy skillet, heat butter and olive oil. Saute scallion and garlic until golden. Add drained dital to pan and turn to coat well. Cook for another 3 minutes until pasta is golden also. Add salt, peppers, and oregano and stir to combine. Add drained olives and drained mushrooms. Pour in spaghetti sauce and stir until well combined. Tranfer to a shallow baking pan (such as a jelly roll pan) and spread out into an even layer. Evenly distrubute shredded mozzarella over the top. Watching carefully, broil for about 5 minutes, until cheese is melted and nicely browned. To serve, use spatula.
Place meat in large mixing bowl. Sprinkle with harissa, fennel, garlic, coriander, cumin and cinnamon. Season with salt and pepper. Mix quickly by hand. Divide into 4 portions. Form each into large patty, making thinner at centres and thicker at edges. Refrigerate until ready to use. Barbecue directly over medium-high heat on lightly oiled grill, about 4 minutes per side for medium-rare. Alternately, cook in large skillet or grill pan over medium-high heat. Place burgers in buns.
Preheat oven to 400F and lightly spray muffin pans with cooking spray or line with cupcake papers. Stir together flour, baking powder & soda, pumpkin pie spice and salt; set aside. In large mixing bowl, stir together cereal and boiling water; let stand 2 minutes OR until water is absorbed. Mis sugar into softened cereal until well combined. Stir in milk and oil. Add egg and raisins; beat well. Add flour mixture, stirring just until combined. Portion batter evenly into lightly greased muffin cups. Bake about 20 minutes or until top of muffins are light golden and spring back when lightly touched.
In a medium bowl; whisk everything together until the sugar dissolves. Turn the ice cream machine on and pour mixture into the freezer bowl. Let mix until thickened, about 25 to 30 minutes. Place mixture in a freezer container and freeze until firm enough to scoop. Garnish with orange slices. (optional).
In small pan, melt butter, add juices. Spray 13x9 pan with cooking spray. Place fish in pan. Salt & pepper to taste. Pour butter-juice mixture over fish. Bake 400 15-20 minutes or until easily flakes with fork.
To make the Honey Syrup,: In a 1-quart saucepan, mix honey and water. Heat about 2 minutes over medium-high heat, stirring constantly until honey is dissolved. Remove from heat; and set aside 1 hour to cool. Pour syrup into glass jar. Cover jar; refrigerate until ready to use. Makes about 1/2 cup. Cocktail: Add the bourbon, orange juice, honey syrup, lemon juice and bitters to a cocktail shaker filled with ice; shake well. Pour into a cocktail glass. Top with Champagne. Garnish with an orange twist.
Place cubed papaya along with spices(start with just a little and add more to taste) into the blender. Pour in cold milk with ice to make as thin or thick as you like it. Blend till nice and smooth. Great to cool off with!
In a large bowl, combine all the ingredients for the marinade. Add the sliced steak to the marinade, toss to coat, and refrigerate for at least 15 minute. Add some cooking fat to a skillet placed over a medium-high heat. Add the bell peppers, the whites of the scallions, the ginger, and the garlic, and saute for 3 to 4 minutes. Transfer to a plate. Remove the steak from the marinade and add to the same skillet. Saute until brown (about 2-3 minutes), stirring occasionally. Return the vegetables to the skillet, add the green parts of the scallions, cook for another minute, and serve.
Rinse beans in colander. Put in a crock pot (or large pot). Cover with water, plus about 2 inches over top of beans. Add all ingredients, except rice. Cook on high in crock pot about 3 hours til tender. (Crockpots vary greatly on cooking times. It could take much longer in yours, so the first time allow longer to cook and then you will know how long cooking time will be in the future.). (Add water if necessary) May also cook on low overnight. Add rice and cook until rice is warm. Serve with cornbread.
Combine orange zest, juice, sour cream, and preserves. Fold in the whipped topping. Cover and refrigerate until ready to use. I usually make it the night before, gives all the flavors a chance to come out and sets up better.
In a bowl, combine all ingredients for marinade. Pour 1/2 cup marinade into a large ziplock baggie and add tuna. Seal bag and be sure tuna is fully coated in marinade. Refrigerate for 2 hours. (Careful not to over-marinate the fish- the acidity will cook it if marinated too long!). Cover and refrigerate remaining marinade. Coat grill rack with nonstick cooking spray before starting grill. Grill drained tuna, uncovered, for 2-4 minutes per side. (We like our's pink/rare on the inside) If you prefer yours to be flaky, grill for 5-7 minutes per side. Serve with the reserved marinade.
Brown beef cubes with onion and salt & pepper to taste. (I used moose meat). Cover with 4 cups water and simmer 1/2 hour on low. Add cubed beets (8-10 cups) and simmer 10 minutes. Add more water til pot is 3/4 full. (I added 8 cups beef broth). Add bay leaves and simmer 1 hour. Add vinegar to taste and simmer 1 hour uncovered. Remove bay leaves and serve with dollop of sour cream.
In a saucepan cook bacon until crisp; remove, crumble then set aside. To the drippings in the saucepan saute onion and garlic until tender (about 3 minutes). Add water, potatoes and bouillon granules; cover and simmer until potatoes are tender. In a small bowl combine/whisk flour with 1/4 cup milk until smooth; add flour mixture, half and half, corn and remaining milk to soup; bring to a light boil cook and stir for 2-3 mins, or until thickened. Reduce heat add cheese and bacon cook and stir until cheese is melted. Season with salt and pepper.
Heat a dry cast iron skillet over medium heat; add mustard seeds, fennel seeds, peppercorns, grains of paradise (of the substitute noted below), and cook, stirring with a wooden spoon, until fragrant and lightly toasted, about 1 to 3 minutes; transfer to a bowl to cool. Grind cooled spices, in a spice grinder or use a mortar and pestle, to a coarse powder; add the salt, pepper flakes, and cayenne. Cut steak into pieces that are bout 1 1/2 inches wide and 3 1/2 inches long; brush with olive oil and generously season with the spice rub. Thread steaks onto skewers, through the narrow end, about 3 pieces per skewer. Heat the tandoor to 500 degrees F (grill or broiler to high); cook kebabs until browned, about 5 minutes for medium rare (for grill or broiler, about 3 to 4 minutes per side). NOTE: Grains of paradise look like small peppercorns, but taste like a combination of black pepper and allspice. The are sold at specialty markets, like thespicehouse.com. You can substitute 1 tablespoon cracked black pepper and 2 allspice berries (or 1/4 teaspoon ground allspice) to approximate the flavor.
Place first 3 ingredients into mixing bowl and let sit till yeast begins to work. Add other ingredients using just as much flour as necessary to make a smooth elastic nor quite sticky dough. Knead well. Place in a greased bowl and let rise till doubled. Punch down, rise till doubled again. knead then let rest 10 minutes. Roll out about 1/2 inch thick . Spread with desired filling butter -- then sugar -- then orange or cinnamon.spreading out evenly and going almost to the edge. Roll up jelly roll style and cut into 3/4-1 inch thick rolls. Place on greased cookie sheet allowing plenty of room for them to expand. Let raise 30 minutes. Cook at 350°F for up to 25 minutes, watch carefully and do not let them brown! Store in an airtight container and only frost when needed. To freshen your cinnamon rolls place a pat of butter on top and microwave for 10-20 seconds. I have no idea how many this makes -- depends on how big you make them. Frosting I use: 8 c powdered sugar. 1-1/2 T vanilla. 1 c butter or margarine. cream or milk. For orange rolls add 1 T orange zest and the juice of an orange. Mix well with a hand mixer using just enough cream to make a nice spreadable frosting.
Heat a small frying pan to meduim high and boil water in a small pot. Once the water is boiling add green beans and cook for 10 min. rub the rosemary into the chicken breast. add olive oil and garlic to pan. Add the chicken brest. Sear chicken on both sides. Lower the frying pan heat to meduim low. Cook for about 5 minutes on each side Strain the green beans and plate. Add the chicken on top of the green beans. Drizzle the left over olive oil on the plate.
Place the pork chops in crockpot. Mix the remaining ingredients and pour over chops. Cook on low 8-10 hours or high 3-4 hours.
In a large saucepan, bring water to a boil; then add carrots, white sugar and salt. Return to a boil and cook for 5 minutes or until tender. Melt butter and brown sugar in a large skillet over medium-high heat. Stir in carrots and cook, stirring occasionally, 2 to 3 minutes. Add bourbon and cook, stirring occasionally for 3 more minutes. Garnish if desired.
Put the avacados into a bowl with the lemon juice (strained), and the seasonings. Mash to a rather fine consistency with a few chunks remaining. Stir in the tomatoes and remaining ingredients. Sit 30 minutes before serving.
Prehaet oven to 350*. Mix cake mix, flour and Jello until well blended. Add in water, eggs and oil on low speed until well blended. Mix in half the strawberries. Pour into greased and floured cake pans. (I like to use a 9 X 13, but you can use any size pans you want). Bake for 30 minutes or untill a tooth pick comes out clean. Cool. For the frosting, blend together sugar and margarine. Add in strawberries, Cream well. Frost the cooled cake.
Brown ground beef and drain. Add soup, rotel, and taco seasoning. Crush Doritos and layer half in the bottom of 9x13 dish sprayed with cooking spray. Pour meat mixture over doritos. Slice cheese and lay over meat mixture. Spread refried beans over cheese. Cover with remaing crushed doritos. Bake at 350 for 30-45 minutes.
Wash and peel the new potatoes than cut into cubes. Add potatoes and eggs to a dutch oven or large pot and over medium high heat cook until potatoes are just fork tender, approximately 20 minutes. (Do not let the potatoes get over cooked because they will turn to mush when making the salad.) Cook pasta according to package directions. Drain pasta well and place in a large mixing bowl. When potatoes and eggs are ready drain well and set eggs in a bowl of ice water to cool. Add potatoes to mixing bowl with pasta and add remaining ingredients. Peel and chop eggs, add to bowl. Gently fold everything together, taste, and season with salt and pepper. Place in refrigerator until chilled or overnight for best flavor. More mayonnaise and yogurt can be added if creamier texture is desired.
In a skillet over medium high heat, saute the mushrooms until thoroughly cooked, add the garlic, Italian seasonings, and half the bottle of wine. Simmer until the wine has reduced by about half. In a large pot, brown the sausage and hamburger together. If you bought the sausage in links, remove it from the casings before cooking. A little extra effort, and a bit messy, but it's worth it. Drain. After the meat is cooked, add all the tomato products, making sure that the tomato paste is thoroughly blended throughout. When the mushrooms and wine have reduced enough, add them to the tomato-meat sauce. Add the cheese, making sure to sprinkle it over the top or else it will clump up. Sprinkle the sugar and salt over the top, stir well. Simmer until you're ready to eat, stirring occasionally. It's best when you've had it simmering all day, gives it a chance to reduce the watery liquid. Serve with a nice big salad, and LOTS OF BREAD for mopping up the sauce. And of course, lots of extra freshly grated Parmesan cheese. MMMMMM,mmmmmm good!
Add all ingredients but the beans to a kettle, cover with water and the broth. Cook on medium heat for 1 1/2 to 2 hours or until the barley and vegetables are tender. Remove the ham bone and cut any remaining meat from the bone and return the meat to the soup. Now you can discard the bone! Add the canned beans and the liquid in the cans to the soup and heat through. Enjoy with some crusty bread rolls and a glass of your favorite vino!
Bake cake according to directions. poke holes all over the top of cake while it is war with a wooden spoon handle poke it all the way to the bottom of cake. Wish dry pudding mix with 4 cups of milk. poor pudding over the cake make sure it fills the holes evenly. put the cake into the fridge for 2 hours to set. Crush the Oreo cookies as much as you like. After the cake has completely cooled spread on the whipped topping. sprinkle crushed Oreos over the whipped topping.
Place chicken in greased casserole dish. Mix all the ingredients and pour over chicken. Bake covered 1 1/2 hours at 375* or until tender. The last 20 to 25 minutes you can remove cover if you want the chicken to brown.
Preheat oven to 400°F Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, sugar, baking powder, salt and ginger. Cut butter into a few chunks and rub it into the flour mixture with your fingertips. Mix milk and vanilla in a small glass. Pour about 4 tablespoons into the flour mixture and stir until the mixture starts to come together. Add the banana chunks and continue to stir, adding more milk if necessary, until dough comes together. Pat dough into a disk about 1 inch thick. Cut into four sections with a knife and place each on baking sheet. Bake at 400F for 17-20 minutes, until light gold. Cool on wire rack or eat warm. These scones are best the day they are made.
Mix salt and liquid smoke together in a small bowl. Add more salt or liquid smoke to make a mixture resembling very moist brown sugar. Spread salt out on a cookie sheet. Allow to dry at room temperature or dry in your oven on the lowest temperature. Stir and rub salt between your fingers periodically. Room temp salt is ready the next day, oven dried should be ready in a couple of hours. Store in a jar with a tight lid.
Scrub the sweet potatoes, leave unpeeled, and cut into fries or rounds. (Trust me, rounds are much easier!). Combine olive oil and melted butter. Arrange the potato slices, not touching, in rows on a baking sheet. Lightly brush the potatoes with the oil mixture; being careful to not use too much or the fries get mushy. Roast at 450°F for 18 to 22 minutes, or until they are golden and crisp, turning them once with a spatula. Transfer the potatoes to paper towels to drain, sprinkle them with the salt to taste, and serve them warm. Note: can be sprinkled with cinnamon sugar instead of salt.