HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium non-stick pan over high heat, brown the sausages in one tablespoon olive oil; set aside. Reduce heat to medium and sweat the onions& garlic in the remaining oil two minutes. While onions& garlic are cooking, slice the sausages into 1/4 inch thick slices. Add the tomatoes, red pepper, chili flakes, sugar, oregano and sausages to the pan and simmer covered until the red peppers soften (about 10 minutes). Cook the fusilli according to package instructions. Drain well and place into bowls, cover with sauce. Top with freshly chopped parsley and/or freshly grated cheese.
Mix listed ingredients and put into a greased 13x9 inch pan. Bake, uncovered, at 350 degrees for 45 minutes to an hour.
Preheat oven to 220deg Celsius. Place oil in a frying pan and gently cook leeks for 3-4 mints until soft. Remove and cool. Mix ricotta & egg in a mixing bowl to combine, season well with salt and pepper. Stir through salmon leeks and potato. Lay one sheet of puff pastry onto a lightly greased baking tray. Spoon filling into the middle. Brush edges with egg wash and top with other sheet of pastry. Press edges together with a fork & cut 3 vents in top of pie. Decorate with extra pastry and brush with egg wash. Bake for 30-35 minutes until light brown and crisp. Serve warm or cold with a mixed salad.
Cake: Preheat oven to 350 degrees F. Butter or grease a Bundt cake pan well; set aside. In a food processor, pulse together 3 cups flour, sugar, baking powder, baking soda, and salt. Add butter and pulse until mixture resembles coarse cornmeal. Combine orange juice and grated rind with well beaten eggs. Pour into dry ingredients and mix until just combined. Dust the halved cranberries with remaining 1 tablespoon of flour. Carefully fold halved cranberries into batter. Spoon the batter into prepared Bundt pan. Bake in preheated oven for 40 to 50 minutes or until a cake tester inserted in center comes out clean. Cool bread in pan on a wire rack for 10 minutes before removing to cool. Glaze: Add confectioner's sugar to a small mixing bowl. Add milk 1 tablespoon at a time until glaze is spreadable, but not runny. Spread generously over warm cake allow glaze to run down the sides of the bread. Cool bread completely before slicing and serving. Serve with sugared cranberries, optional.
In a large saucepan saute all the ingredients separately. I start with garlic as it flavours the oil and add the carrot and celery (chopped) to the garlic after 30 seconds then fry until the garlic is just turning. Drain with a slotted spoon into a dish or Pyrex jug. Then the onion. Until brown. Then the meat, make sure it's not swimming in blood or juice. When yo cab no longer see pink in the meat and it's broken up add everything else you just sauteed and mix together. Sprinkle flour and mix inches. Add the wet stuff, the tomato the tomato paste and the red wine. don't add the mushrooms yet. sir, bubble it up them simmer it for 30 minutes. while it's simmering make the cheese sauce - make a roux and add some cheese make as much as you think to have three cups or thereabouts. Oven on at 350 and water on for the spaghetti (can use any of the spindle based pastas). Once the water is rolling add salt and spahetti and cook until the pasta is soft, no more. Drain the spaghetti and add some butter to make it non-stick. Get your dish of choice - rectangular is best. Layer the 3 parts starting with spaghetti then meat sauce then cheese sauce. Top with some shr2edded cheese and place in oven for 45 minutes. Serve with garlic bread and salad. Excellent after being refrigerated and nuked.
Place all ingredients in a large bowl,mixing well to assure spices are evenly distributed. Form into patties, refrigerate several hours to allow spices to blend. Fry over medium heat until well browned and cooked through, with no pink showing. NOTE this mixture may be stuffed into small casings, making 3-4 inch links, your guests will be so impressed!
Preheat oven to 350 degrees. Spray 9-inch pie plate with nonstick cooking spray. In food processor or blender, process crackers until finely crumbled. Add margarine; process until evenly moistened. Press crumb mixture evenly onto bottom and part way up sides of pie plate. Bake until browned, 6-8 minutes. Cool completely on rack. In small, bowl, combine gelatin mix and water; stir until gelatin is completely dissolved, about 2 minutes. Set aside to cool slightly. In large bowl, with electric mixture set at medium speed, beat together pudding mix, 1 cup lemon yogurt, milk and plain yogurt. Add gelatin mixture and stir until thoroughly combined. Pour into cooled pie crust; cover and refrigerate until firm, at least 8 hours. Cut into 8 wedges; top each wedge with 2 tablespoons of remaining lemon yogurt.
Grind each individual ingredient to a similar coarse consistency. I use a small Magic Bullet but a blender or food processor should work too. Blend all of the spices together well. Store in air tight container. This recipe makes enough to fill a standard commercial spice shaker.
Combine blueberries, water, lemon juice and cinnamon stick in a 4-cup (1 L) microwavable bowl. Microwave, uncovered, on high (100%) for 5 minutes, stirring once. Stir in sugar and maple syrup. Microwave, uncovered, on high for 3 minutes or until sugar is dissolved and mixture comes to a boil. Let cool. Discard cinnamon stick and store sauce in a tightly sealed container in refrigerator for up to 1 month.
Using a food processor, puree the ginger and garlic. Add in the rest of the sauce ingredients to form a relatively thick paste. It's best to refrigerate the paste for a few hours to let the flavors inter-mingle, but if you have to use it right away, than do so. Heat the oil over high heat, and add the scallops and shrimp when the pan (or wok) is uniformly hot. At the same time, boil some water for the noodles (or you can serve with rice if you want). Stir the shrimp and scallops frequently for about 2 minutes, until slightly browned. Add in the paste, and reduce heat slightly, coating the scallops and shrimp thoroughly. After about 90 seconds, slowly stir in a can of coconut milk. Reduce heat and simmer for a few minutes to reduce the liquid. Serve over noodles or rice.
Toss cabbage and salt in a bowl. Let wilt for 1 hour. Squeeze excess liquid from cabbage; set aside. Heat oil in a 12" skillet over medium-high heat. Add mustard seeds, cumin seeds, and bay leaves; cook, stirring, until fragrant, about 2 minutes. Add reserved cabbage, garlic powder, turmeric, tomatoes, and peppers. Cook, stirring until cabbage is crisp tender, 6-7 minutes. Stir in cilantro, lime juice, and sugar. Season with salt; cook until flavors meld, 3-5 minutes.
Preheat oven to 350 degrees F. Grease and flour a 13 x 9 -inch baking pan or two 8 or 9-in round baking pans. Combine sugar, flour, shortening, eggs, club soda, vanilla and baking powder. Beat with mixer on med speed for 2 minutes. Pour into prepared pans. Bake for 30-35 minutes (for a 13 x 9-inch). Frost with desired frosting.
Cook tortellini according to package directions. Meanwhile, in a large saucepan, combine marinara sauce and cream. Gradually add flour and water until smooth. Bring to boil; cook and stir for 2 minutes or until thickened. Add artichoke, thyme, and oil. Reduce heat; simmer, uncover for 3-4 minutes or until heated throughly. Drain tortellini; toss with sauce. Sprinkle with parmesan cheese, parsley and pepper.
Whip ingredients together in food processor. Spread on bread and cook as desired. ENJOY!
In a bowl, stir together the flour, baking soda, baking powder, sugar and salt, In another bowl, beat the egg whites until they hold soft peaks. In a third bowl, beat the egg yolks with the buttermilk and butter. Mix the dry ingredients into the egg yolk mixture just until smooth. Fold in the beaten egg whites and pecans just until blended. Heat your waffle iron and bake the waffles according to the manufacturer instructions, browning and crisping on both sides.
Pre-heat oven to 325 degrees. Combine sugar, water, vegetable oil, raisins, and spices in a saucepan, and bring to a boil. Boil for 3 minutes, stirring frequently. Take pan off heat and let cool for 10 minutes. Dissolve baking soda and salt in 2 teaspoons of water and add to raisin mixture (it will foam). Blend in the flour and baking powder. Mix well. Pour the batter into a greased 9 inch square pan and bake for 55 minutes, or until a toothpick unserted in the center comes out clean. Let cake cool for about 10 minutes before serving.
. * Preheat oven to 425°F Coat a large nonstick baking sheet with cooking spray. * In a shallow soup bowl, combine cornmeal, paprika, thyme, salt, celery seeds, onion powder, garlic powder and pepper. Pour milk into another shallow soup bowl. * Dredge fillets first in milk and then in cornmeal mixture, coating both sides and pressing cornmeal mixture gently to adhere. Place coated fillets on baking sheet and lightly spray each with cooking spray. * Bake until cooked through, about 15 minutes. Let stand at room temperature 2 minutes before serving with asparagus and lemon wedges. Yields 1 fillet and 1/4 of asparagus per serving.
Preheat oven at 350 degrees. Cream the sugar and butter. Beat in the eggs. Mix in the rest of the ingredients. Pour entire batter into a greased pie pan or cake pan. Bake for 25 minutes until top is crispy looking and golden. Sprinkle with powdered sugar once cooled if desired.
Heat oven to 325°F Wrap foil around outside of 9 1/2- or 10-inch springform pan to prevent leaks while baking. In food processor, combine toasted almonds and 2 tablespoons sugar; pulse until finely chopped. Add amaretti crumbs and melted butter; pulse to mix. Press crumb mixture evenly over bottom of pan. Set aside. In medium bowl, combine 1 1/2 cups of the sugar, flour and salt; set aside. In large bowl, beat cream cheese on medium speed until smooth and creamy. Add sugar mixture; beat until smooth. In medium bowl, lightly whisk egg yolks. Add egg yolks, sour cream, almond extract and vanilla to cream cheese mixture. Beat on medium-low speed just until well blended and smooth, scraping down bowl occasionally. In large bowl, beat egg whites until foamy. Slowly add remaining 1/4 cup sugar, beating until soft peaks form. Gently fold whites into cream cheese mixture; pour into springform pan. Place springform pan in large, shallow roasting pan or broiler pan. Fill with enough hot water to come halfway up sides of springform pan. Bake 1 hour and 5 minutes or until edges are puffed and top looks dull and is dry to the touch. Center should be less set than edges and will move when pan is tapped. It should not ripple as if liquid. Turn oven off; leave cheesecake in oven with door closed 30 minutes. Remove from oven. Let stand in water bath 1 hour. Remove from water bath; cool completely on wire rack. Refrigerate at least 4 hours; cover and store in refrigerator up to 3 days.**. Just before serving, press almonds around side of cake.
Preheat oven to 350 degrees F. Saute onion in butter and oil until golden. Add leeks and cook over low heat for 10 - 12 minute until soft. Lightly grease a 9 inch round springform cake pan. Sift flour and soda into a bowl. Stir in eggs, then yogurt and feta cheese and finally the leek/onion mixture. Set aside 2 Tbs of the grated cheese and add the rest to the batter with the dill. Mix well and season. Spoon mixture into prepared pan and level the surface. Sprinkle the reserved grated cheese evenly over the top. Bake for 40-45 minutes, until golden brown. Let pie cool completely before removing from pan. Serve in wedges, drizzled with EVOO, garnished with lemon wedges, olives and radishes.
Generously smear a 9x13x2 baking dish with softened butter. Stir together flour, mustard powder and optional cayenne. Combine ham cubes and cheese cubes; toss with flour mixture until well-coated. Add bread cubes and toss to distribute. Whisk together eggs, milk and hot sauce. Spread 1/3 of bread/ham/cheese cubes in a single layer in prepared baking dish. Drizzle with 1 tbsp melted butter, then sprinkle with 1 tbsp grated Parmesan. Repeat twice more, to form three layers. Pour egg mixture evenly over the top, then sprinkle with the last 1 tbsp of Parmesan. (The dish can be covered with plastic wrap and refrigerated overnight if desired. Let it come back up to room temperature while preheating the oven, at least 30 minutes, before proceeding.). Preheat oven to 350°F Bake, uncovered, until set, golden brown and crispy, about 1 hour.
In medium bowl, combine liverwurst and sour cream, mashing liverwurst with a fork. Stir in onion dip mix, steak sauce, and hot pepper sauce. Serve with rye crackers or party rye bread. Makes 2 cups.
Preheat oven to 350°. Chop or break chocolate into small pieces. In a small saucepan, add chocolate pieces and butter and melt, stirring, over very low heat. When Chocolate is completely melted, remove from heat and stir to combine with butter. Set aside to cool. Butter well a 9 x 13 pan. In a medium bowl, add brown sugar and stir in the eggs, mixing well after each addition, breaking up any lumps of sugar. When all the eggs have been added, stir in granulated sugar, vanilla and salt. Add the chocolate and butter mixture to egg mixture, then slowly stir in flour. Add 1/2 the pecans and stir to combine. Pour into prepared pan. Spread remaining pecans over the top of brownie batter and gently press into the batter. Bake at 350° for 30-35 minutes or until toothpick inserted comes out clean and they begin to pull away from pan. Cool brownies completely, then refrigerate at least 4 hours. Cut into bars and serve. They keep about a week if stored in an airtight container.
Remove sausage from the casing & combine both meats in a bowl. Add the remaining ingredients & mix well. Let the mixture rest in the refrigerator for at least 1 hr for seasonings to "work". Form hamburger patties as usual & make them about 3/4" larger than the bun. The burgers will shrink, so doing this will give you a "bun-fitting" hamburger patty. Cook hamburgers on high heat on ea side for about 1 minute. Then finish them on a med low heat till done (An internal temp of 160F is recommended by the USDA). When done, spray them on both sides w/a water mist & sprinkle a little salt on them. Serve immediately. If not serving immediately, put the patties in a pan w/only enough water to cover the bottom. Keep them covered so they don't dry out. Doing all of this will give you a slightly moister hamburger patty.
To make syrup: Place all syrup ingredients into a saucepan and boil 30 minutes. Strain and allow to cool completely before use. Store in covered container in refrigerator. To make cocktail: Place 1 ounce syrup with vodka (or gin) and lemon slices over ice in shaker. Shake well. Strain into a rocks glass and add a splash of soda. Garnish with rosemary sprig.
PLACE milk, yogurt, Instant Breakfast, blueberries and banana in blender; cover. Blend until smooth.
Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon; set aside. Add onion and garlic to drippings in pan; cook over medium heat 5 minutes or until tender, stirring occasionally. Stir in crumbled bacon, 2 cups water, and next 4 ingredients (through pepper). Gradually add greens. Cover, reduce heat, and simmer 1 hour or until tender.
Combine all ingredients in a slow cooker; mix well. Cover and cook on low for 6 hours, or until macaroni is tender.
Spray a large skillet with cooking spray. Saute steak over medium-high heat for about 3-5 minutes per side, or until it is cooked to your liking (keeping in mind that steak will continue to cook slightly once removed from the heat). Keeping skillet hot, transfer steak to a cutting board and allow to rest for about 10 minutes (this allows the juices to settle into the meat so they are not lost in cutting). Cut steak across the grain into thin slices. Add peppers and mushrooms to hot skillet. Saute until tender (3-5 minutes). Add slices steak, cooked pasta, asparagus and alfredo sauce to cooked peppers and mushrooms. Cook until evenly heated (approx. 2-3 minutes), stirring constantly, taking care not to boil it. Season with pepper. Top each serving with parmesan (if using).
Roll out half of the pastry to fit a 9" pie plate. Fit into pie pan and trim pastry 1 inch beyond rim of pie pan. Heat undiluted apple-juice concentrate and cinnamon in a large saucepan. Add the apple slices and cook until partly tender. Remove apple slices. Mix cornstarch and water until smooth. Add to juice in saucepan and cook, stirring constantly, until thick. Combine apples and sauce. Cool slightly. Fill unbaked pastry shell and dot top of fruit with margarine. Roll out remaining pastry and fit over top. Trim pastry 1 inch beyond the rim of pie pan. Fold edges under and flute. Cut vents in top of pastry. Bake in a preheated 375 degree oven 45 minutes until golden brown.
Heat olive oil over low heat in a pot large enough to hold all ingredients. Add butter and simmer until melted. Add onions and saute until lightly browned. Add ground beef and bacon. Saute until browned. Drain fat from bacon and beef. (The actual recipe says to leave the fat in, but I don't like all the extra oil and fat). Add garlic, parsley, bay leaf, salt, black pepper, and red pepper. Cook over low heat for 10 minutes. Add wine. Cover and cook for 5 minutes over low heat. Add tomatoes or tomato sauce, paste, and 1/2 water. Bring mixture to boiling point. Add the chopped carrot. Cover and cook over very low heat for about 1 hour, stirring occasionally. Sometimes my mother let it sit over low heat all afternoon. About 20 minutes before the sauce is ready, begin cooking pasta. Once the pasta is cooked reserve 1/2 cup of pasta water and drain. Stir in 1/2 cup of pasta water to the sauce and cook just a few minutes over low heat. Serve sauce over pasta.
Roasted fennel puree: on baking sheet, combine fennel bulb, water, olive oil and salt. Roast in oven until fennel is caramelized and soft, about 40 minutes. Transfer to a food processor and puree until smooth. In bowl, combine 1 1/3 cups fennel puree, sour cream, vinegar, thyme and lemon zest. Serve or immediately or cover and refrigerate up to 3 days.
Cut steak into strips. Combine next 9 ingredients in a large bowl to make a marinade. Add beef strips, stir, cover and refrigerate for at least 6 hours or overnight. Drain beef strips, reserving marinade. In a hot skillet, brown the beef strips for 3-4 minutes. Meanwhile, combine ketchup, tomato sauce, and cornstarch with reserved marinade. Pour over beef strips and stir. Simmer for 15-20 minutes. Serve on a bun or over rice.
Combine all ingredients and place in a tight jar or tin. Shake every few days. Cinnamon oil has an extremely strong scent that intensifies as it is absorbed. Add additional oil if needed.
Preheat oven to 375°F Grease a baking pan just large enough to hold the apples. With a small knife, cut at an angle to enlarge the core opening at the stem end of each apple to about 1 inch diameter. (The opening should look like a funnel shape.). Arrange the apples in the prepared pan, stem end up. In a small saucepan, combine 3/4 cup water with brown sugar, nutmeg and pepper. Bring the mixture to a boil, stirring. Boil for 6 minutes. Combine the walnuts and raisins. Spoon some of the walnut/raisin mixture into opening of each apple. Top each apple with some of the diced butter. Spoon the brown sugar sauce over and around the apples. Bake, basting occasionally with the sauce, until the apples are just tender, 45-50 minutes. Transfer the apples to a serving dish, reserving the brown sugar sauce in the baking pan. Keep the apples warm. For the caramel sauce, mix the butter, cream and reserved brown sugar sauce in a saucepan. Bring to a boil, stirring occasionally, and simmer until thickened, about 2 minutes. Let the sauce cool slightly before serving.
Preheat oven to 350 degrees Fahrenheit. Melt margarine in a glass mixing bowl, in the microwave. ("Zap" on LOW power until it looks melted). Stir in brown sugar; add vanilla; add eggs. Stir in flour and baking powder; stir in chocolate chips. Spread/pour batter into a 9 x 13" baking pan. Bake 19 minutes. (Until toothpick inserted 2" from edge comes out clean)Blondies will firm as they cool. Cool completely in pan on a wire rack. Variations: Sometimes I substitute the 3/4 cup chocolate chips for 1/2 cup butterscotch chips. I think that too much of the butterscotch flavor can be overpowering. My second idea is a little more unconventional as far as blondies go. Omit the chocolate chips, stir in some cinnamon, allspice and ginger.
In a 10-ounce cup, combine syrups, honey and espresso. Fill cup with steamed milk, top with a small dollop of foamed milk, sprinkle generously with cinnamon and garnish with a cinnamon stick. Serve immediately.
Combine flour, sugar and salt. Mix well with part of water (about 1/2 cup). Heat vinegar and remaining water. Add to flour mixture, stirring well. Fry bacon until crisp and drain, reserving 1 1/2 tsp. of bacon fat. Add bacon and bacon fat to dressing mixture and cook to desired consistency.
Blend steak sauce, barbecue sauce and horseradish together. Add beef cubes to marinade and refrigerate at least 4 hours or overnight. Soak wooden skewers in water for 30 minutes or use metal skewers. Grill over medium heat for 5-10 minutes turning occasionally until desired doneness.
Cut beef in half lengthwise, then crosswise into 1/4-inch-thick slices. Set aside. Combine soy sauce, cornstarch, brown sugar, sesame oil and red pepper flakes in medium bowl; stir until smooth. Add beef and toss to coat. Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over high heat. Add bell peppers; stir-fry until crisp-tender. Remove to large bowl. Add 1 tablespoon vegetable oil and heat 30 seconds. Add half of beef mixture to wok; stir-fry until well browned. Remove beef to bowl with bell peppers. Repeat with remaining 1 tablespoon vegetable oil and beef mixture. Reduce heat to medium. Add onion; stir-fry about 2 minutes or until softened. Add garlic; stir-fry 30 seconds. Return bell peppers, beef and any accumulated juices to wok; cook until heated through. Spoon rice into serving dish; top with beef and vegetable mixture.
--------------------Filling-----P. Cook pudding mix and milk in med pan until it boils. Stir in choc chips until melted. Set aside. --------------------Cake--------x1/2. Heat oven to 350*. Grease and flour bundt pan. Cream sugar, butter, and shortning until fluffy. Beat in eggs and vanilla. Add flour, milk, cocoa, baking powder and salt. Beat on low speed 3 minutes. Stir in walnuts. Pour half into pan. Spoon filling over the middle of of batter. Spoon remaining batter over this. Bake for about 55 min, until cake springs bake when touched lightly. Cool 1 hour. Remove from pan and set aside until completely cooled. ----------------------Glaze----- O. Mix sugar, cocoa, and enough milk to thin for glazing. Spoon over cooled cake, allow it to run down the sides.
Place in potatoes in 2 quart saucepan. Add approximately 2 inches of water. Cook, covered until tender, for approximately 12 minutes. Do Not Overcook. Drain and set aside. Meanwhile, in small bowl, cover dried tomatoes with boiling water, set aside for 10 minutes. Drain tomatoes and pat dry. Add potatoes, tomoates and cucumber to bowl. Drizzle with dressing and toss to coat. Can be served cold or at room temperature. Arrange onion, cheese and olives on top. Dressing: Mix together olive oil, water, lemon juice, sugar, garlic, oregano, salt and pepper.
Place beans and water in a large pot. Bring to a boil, cover, reduce heat and simmer for an hour. Add remaining ingredients except for green onions, cilantro and lime juice and cook an additional 2 hours. Then add green onions and cilantro and cook an additional hour. Stir in lime juice. Check seasoning and stir in some Tabasco sauce, if desired. Serve over rice. Make extra for next day's breakfast.