HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 180 degrees Celsius. Mix tuna, onion, eggs, corn, garlic, salt, pepper, herbs, rice and potatoes together then place in a greased casserole dish. Spread spinach over the top of tuna mixture until it is completely covered. (layer). Place sliced tomatoes onto top of spinach (layer). Cover tomatoes with grated cheese, then put into the oven for 30 minutes or until golden brown.
Whisk together ginger, garlic, oil, and soy sauce. Pour mixture into a large zip top bag. Add shrimp and toss to coat. Marinate shrimp no longer than 15-20 mintues. While shrimp is marinating, preheat grill to medium high heat. Coat grill grid or grill wok with cooking spray. Place shrimp on grill grill and discard unused marinade. cook shrimp several minutes on each side or until pink. Do not overcook.
Use a large pot, preferably with a heavy bottom. Cut chicken into serving pieces or use ready-cut chicken pieces (do NOT use skinned, boned breasts). Put in a bowl, scatter over the flour, and then turn over and over to coat more or less. Just more or less. Heat pot over high heat. Add a generous amount of oil like canola, heat a few seconds, then add the chopped onion. In this case the onion can be in large chunks -- the idea is that you do NOT get tearful over a plain stew. Stir the sizzling onion. Add the chicken. Keep the heat high, and although there won't be space for all the pieces to lie flat, no matter. Let the pieces below fry until they start browning, then stir the whole lot around with a wooden spoon with a long handle. Let bottom pieces brown -- but not every piece needs to be fried first. This frying is just to get extra flavour. In the meantime you have opened the tin of tomatoes. Hopefully it's of good quality, solid, with thick liquid -- not just a few tomato bits and thin juice. (If it's the latter -- add a few splotches of ketchup to the pot). Dump it over the furiously frying chicken and onion, and add the sugar. Stir the lot again. At this stage you might want to add a dash of water, just to stop the whole lot burning. One-third cup water, no more. Add some salt, which should preferably be your favourite seasoned salt, as modern chickens are not known for their flavour. You'll have to add more later. Turn heat to low, put lid on, make sure nothing burns and the stew bubbles gently. Now walk away for 20 minutes and do something else, or put the rice on to cook. Return to the stew, take off the lid, and add the potatoes, mushrooms, Worcestershire sauce, garlic and pepper sauce or hot pepper flakes -- not too much. You want a bite, not Jaws. Add more salt at this stage, and taste. There should by now be a satisfactory sort of sauce in the pot. If you think a flavour is missing, add it, it's your stew. Put the lid back on, and simmer for another 15 minutes or so, until the potatoes are cooked through. With a large spoon remove the entire saucy stew to an oven dish. If you have too much sauce, keep the rest, cool and refrigerate, and use as a soup base -- it's delicious and can't go to waste. If you don't have enough sauce it's your own fault, as you probably let the liquid all cook away. At this point, stir in any herbs or parsley you want to use. Chopped rosemary or oregano is great. Cover dish with foil, and keep warm until serving. Like all stews, it will improve in taste if it stands a while. It's usually best to make a stew a day ahead. *The mushrooms -- yes, their flavour will be lost in the tomato. They're added for texture, for that extra little soft bite, not really because they're mushrooms. You can substitute with chopped small zucchini. Serve with a green vegetable and rice, and in this house a salad will be expected too.
Place bacon in pie shell, then sprinkle in cheese. In bowl, beat together eggs, half-and-half, salt and pepper. Pour over the cheese. Break cold butter into small pieces over top. Bake in 375 oven 35-40 minutes or until a knife inserted near the center comes out clean. Allow to stand 10 minutes before serving.
Preheat oven to 400°F. Sprinkle beef with salt and pepper; heat half the oil and butter in a pan and brown beef on all sides. Place in roasting pan, dot with remaining butter and roast for 10 minutes -- longer if you want it more well done. Remove and let stand until cooled. Remove string. Preheat oven to 425°F. Place pate in a bowl and beat until smooth. Roll out puff pastry 1/2 inch thick, large enough to completely envelop the roast. Spread pate over top and sides of filet. Place filet, pate side down on pastry. Spread remaining pate on the top of the filet. Brush one side of the pastry with egg. Fold unbrushed over meat; fold together and press. Brush entire pastry with egg and bake for 40 minutes -- increasing by 5 minutes for more well done.
Preheat oven to 375 degrees F. Heat a large nonstick skillet over medium heat. Add 4 teaspoons oil; swirl to coat. Add onion and cook 3 minutes. Add bell pepper; cook 2 minutes. Add squash and garlic; cook 4 minutes. Place vegetable mixture in a large bowl. Stir in cooked quinoa, 1/4 cup basil, thyme, 1/2 teaspoons salt and black pepper. Combine remaining 1/4 teaspoons salt, milk, cheese and eggs in a medium bowl, stirring with a whisk. Add milk mixture to vegetable mixture, stirring until just combined. Spoon mixture into an 11 x 7 inch glass or ceramic baking dish coated with cooking spray. Place bread in a food processor; pulse until coarse crumbs form. Return skillet to medium-high heat. Add remaining 1 teaspoons oil to pan; swirl to coat. Add bread crumbs; cook 3 minutes or until toasted. Arrange tomatoes evenly over vegetable mixture . Top evenly with bread crumbs. Bake at 375 degrees for 40 minutes or until topping is browned. Sprinkle with remaining 1/4 cup basil.
In a glass jar, mix together the sour cream and heavy cream until well blended, then put lid on jar and let sit at room temperature until ready to serve chicken. Grease the crock pot with the butter and leave any extra in the bottom. Put all ingredients in the crock pot, except for the chicken and the creme fraiche, and mix well. Add the chicken and mix again. Cover and cook on LOW for 6 hours. Remove chicken to a plate and cover to keep warm. Remove 1/4 cup cooking juices and discard. Mix the creme fraiche into the vegetable mixture, then return the chicken to the crock pot and stir to coat the chicken.
Add the milk or water into the mug, along with the oil or butter, vanilla (or whatever flavouring your using) using a fork whisk until smooth. add the cocoa powder and the sugar. again whisk until smooth. add the flour and mix with fork until all the mixture is stuck together -- you may need to add a tiny amount of water if mixture seems dry. press the mixture gently into the bottom of the mug. microwave for approx 60 secs for 1000 watt microwave, 110 secs 800 watt microwave. add ice cream, choc chips, whipped cream or whatever you fancy and eat whilst warm.
Combine nectar and orange juice in a pitcher. Spoon 1 tablespoon grenadine syrup into each of 10 champagne glasses. Add 1/3 cup orange juice mixture to each glass. Top with champagne. Serve immediately.
Fry onions in the butter. Stir in nuts; fry until golden. Remove from the heat, add apricots, breadcrumbs, parsley and lemon zest. Mix in the egg and season. Use half to stuff the neck end of the turkey; shape the rest into balls. Put the balls in a buttered baking dish, then drizzle with oil. Bake for 30 mins until golden, or roast them around the turkey.
Directions:. Ask your butcher to give you already clean and bleached tripe. Rinse it three times under hot water; the last time let the tripe rest in water for 10 minutes, adding 3 tablespoons of white vinegar. Cut all vegetables in small cubes and in a large pot cook the tripe alone for three minutes, mixing continuously, then add all the vegetables and spices. Cover with cold water. Cook over low flame for about two hours. Serve steaming hot accompanied, if you wish, by polenta, cut into wedges.
Combine sugar, salt, and pepper in small bowl. Set aside. Wash, and snap off tough ends of asparagus. Arrange asparagus spears in a 15x10" jellyroll pan. Drizzle with olive oil. Broil about 4 minutes, or until skin of asparagus begins to pucker. Sprinkle with the sugar/salt/pepper mixture. Serve immediately.
Sift all dry ingredients. Place in the bowl of processor. Add chopped butter and whizz until it resembles breadcrumbs. Add the egg yolk and whizz until mixture comes together to form a dough. If needed add 1 tbsp iced water. This will depend on how dry your flour is, the weather (if it is humid and hot you probably won't need the extra water). Turn out onto a lightly floured bench and form into a smooth ball. Don't knead the pastry too much or it will produce a tough pastry. Wrap in cling wrap or place in a sealed container and rest in fridge for 1 hour. Divide into a 1/3 and 2/3 balls, the larger for the base. Roll out the larger ball to fit your dish fill and then roll out the smaller ball, cut out a small circle from centre of pastry to allow steam to escape and place gently over you pie filling. Crimp pie edge to seal. Brush the pastry with egg white and sprinkle with sugar just before baking. This gives a crunchy crust to the pie. Alternatively you can brush with a milk wash. With a fruit filling bake at 350C for 45-50 minutes. If you use the pastry for a slice base you can cover 2 slice tins.
Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute ham in oil until lightly browned. Remove with a slotted spoon and set aside. Add onion to skillet; saute for 4 minutes. Add mushrooms; saute 3 minutes longer. Stir in the flour, rosemary and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add peas and sour cream. Cook 2 minutes longer. Drain fettuccini; stir into the mushroom mixture. Add ham; heat through.
Cut butter into flour. Mix in sour cream and form into a ball. Cover and chill overnight. Cut dough into 4 equal parts. Roll each part on a floured pastry cloth into a 6x12 inch rectangle. Put filling in a 2x12 line down the center of the rectangle. Fold outside thirds of the dough over the filling like you are folding a brochure. Seal ends and sprinkle with sugar. Bake on a dark cookie sheet at 375 for 30 minutes or until golden brown. You can bake at a higher temperature for a shorter time if you prefer.
Cut 24 small pockets into roast and insert garlic pieces. In a small bowl combine salt, thyme, sage, cloves and lemon rind. Rub mixture into roast. Pour 1/2 cup water into slow cooker/Crock Pot then add the roast. Cook on LOW for 9- 10 hours. Use the optional water and cornstarch to make a gravy with the juices.
Put all ingredients into a food processor and process/blend until smooth, about 4 minutes. Will keep covered, in the fridge for at least a week.
Heat oven to 400 degrees. Line a sheet pan with parchment paper. Mix flour, wheat germ, brewer's yeast, and salt together in a medium bowl. In a mixing bowl, combine oil and garlic. Alternately add 1/2 cup chicken stock and flour mixture in 3 parts; mix until well combined. Knead about 2 minutes by hand on floured surface; dough will be sticky. On a lightly floured surface, roll dough out. about 3/8 inch thick. Cut out bone shapes; place on prepared baking sheet. Bake 10 minutes, rotate baking sheet, and baste with remaining 3 tablespoons chicken stock. Bake 10 minutes longer. Turn off oven, leaving oven door closed. Leave pan in oven for 1 1/2 hours longer.
Push popcicle sticks into Snickers bar from the bottom about half way up. Freeze Snickers until frozen solid. For the funnel cake batter, you can either buy the mix at the store or make your own batter (there are several one's on recipezaar). Dip frozen Snickers into the batter. Fry in hot oil until golden brown (just a few minutes). Remove from oil and drain. Top with powdered sugar or caramel sauce if desired.
In 12-inch nonstick skillet, heat oil over medium-high heat and cook rice and garlic, stirring constantly, 2 minutes or until rice is heated through. Stir in soup mix blended with water and soy sauce and cook 1 minute. Add peas and carrots and cook 2 minutes or until heated through. Make a well in center of rice and quickly stir in eggs until set. Stir eggs into rice and cook until done.
Heat oven to 375°F. Combine ingredients reserving 1/4 cup of cheese. Separate crescent dough into 4 rectangles;press perforations together to seal. Divide mixture evenly into centre of 4 rectangles. Roll up and press to seal. Place seam side down on a greased cookie sheet. Sprinkle tops of rolls with remaining cheese. Bake for 15-18 minutes, or until golden.
Drain chickpeas of liquid. Cube paneer (or Halloumi) in about half inch cubes. Chop onion and garlic. Heat one TB oil in a non stick skillet and fry paneer (or Halloumi) until browned and crispy. Transfer cheese to a plate. Mix all dry spices in a bowl. Heat the other TB oil in a skillet and add mustard seeds and let fry until they crack. Add onion and garlic and let fry until translucent. Add spices and let roast until fragrant (not too long, or they will burn). Add chickppeas and stir until they are covered with spices. Add cream of coconut milk. Add one or two TB of Brinjal Aubergine pickle (adds a special flavour). Dissolve. Let curry simmer until it's of creamy consistency. Add cheese cubes and let heat through again. Salt and pepper to taste (if you want to, you can add some vegetable broth as well). Enjoy with your favourite Indian condiments.
Using fresh Swiss Chard, place leaves in hot water for 10 minutes to soften for rolling (if the leaves are too large cut in half). Remove the ribs from the leaf. Set leaves aside. Drain chick peas. Combine the skinned chick peas, half of the lemon juice, and all other ingredients except Swiss Chard and water. Mix well. Place a tablespoon of the filling lengthwise on a leaf bringing the edges about 1/2 inch toward the centre and rolling as fingers. Arrange in saucepan, alternating the direction of each layer. Add the other 1/2 cup lemon juice and enought water to reach just below the level of the last row. Bring to boil, then cover and simmer for 45-60 minutes . All water should have evaporated. If not, remove lid and simmer for a further 10 minutes. Place a plate over top of the pan and holding plate and pot securly together, turn upsidedown so all the rolls remain in the same mold on the plate as the pan. Serve with yogurt.
Pre-heat your oven broiler. Place the bread slices on a cookie sheet and broil until toasted. Remove from the oven. Heat the oven to 350 F. Meanwhile, drizzle each baguette slice with oil. Sprinkle with a bit of salt. Place a bit of chocolate on each slice. Bake for five minutes or until the chocolate is melted. Serve warm.
Dissolve the sugar then the yeast in the warm water; let "proof" for about 10 minutes - it should swell and get bubbly. In a large bowl, beat together the eggs and sugar until light. Mix in the oil, milk, and proofed yeast until well blended. In a separate bowl, mix together the dry ingredients. Add mixture to the wet ingredients and mix until dough is smooth and elastic (it will be fairly sticky). Pour dough into large oiled bowl and let rise for 4 hours or overnight in refrigerator. Spray baking sheets with baking spray or lightly butter. Pour onto floured board, divide the dough in half. Roll out each half as you would for a pie crust (make sure to dust the roller with flour), then cut the dough into 12 pie-piece shaped pieces. Roll each piece into a crescent shape or shape rolls however you wish. Place shaped rolls on the baking sheets, then put in a warm place to rise, about 2 to 3 hours. When ready to bake, preheat oven to 350 degrees F. Bake for 10 to 12 minutes until golden.
In a large non-metallic dish, mix the lamb with the garlic, orange juice, 2 tablespoons olive oil, the herbs and spices. Cover and leave overnight in the refrigerator, stirring occasionally. Bring to room temperature when ready to cook and place on a medium heat to bring it to the boil. Once at the boil quickly reduce the heat to simmer and simmer 2 hours; uncovered for final 30 minutes or until the lamb is extremely tender. Taste for salt as your broth may be salty or not, before adding salt though cooking salt is a bit less "salty." To approximate Moroccan cooking salt use a kosher flaked cooking salt.Do stir quite occasionally and keep the heat low due to the natural sugar content. Cooking time includes 24 hours in the refridgerator.
In a extra large skillet, cook mushrooms over medium high, stirring constantly. Sprinkle flour over mushrooms, stirring quickly to combine. Gradually stir in water, orange juice concentrate, green onions and bouillon cubes. Stirring constantly, bring to a boil. Reduce heat, add chicken, and let simmer 3 to 4 minutes. Cool and freeze in freezer bags. To serve, thaw mixture and cook rice according to package directions. Heat chicken mixture in a saucepan until bubbly, stir in drained orange segments and heat through. Combine with cooked rice and serve.
Grill or broil baguette bread halves until toasted; drizzle both halves with olive oil. Layer with tomato, salt, pepper, Mozzarella cheese, sprinkle with dried Oregano, then more olive oil, salt and pepper, top with fresh basil leaves, avocadoes and more salt and pepper. Close the sandwich, slice and serve.
In small skillet, over medium heat, saute scallions in 1 tbsp of the butter until soft, about 3 minutes. Let cool slightly. In large bowl, lightly beat eggs. Stir in feta and cottage cheeses, dried dill, salt and scallions. With your hands, gently squeeze all water out of the spinach. Add spinach, rice and lemon to egg mixture, stirring to combine well. Heat oven to 350F and set out a 9-inch deep dish pie plate. Melt remaining 5 tbsp butter. Unroll phyllo; keep covered with plastic wrap. Working quickly and carefully, remove 1 sheet and place on a clean, flat surface. Brush very lightly with melted butter and place in pie plate with about 2 inches of the phyllo hanging over the rim. Repeat with 7 more sheets, arranging them around the pie plate in an overlapping pattern with a 2-inch overhang. Scrape spinach filling into pie plate, smoothing the top. Brush butter over 1 phyllo sheet, fold it in half and place it on top of the filling. Repeat with a second sheet. Gentliy lift the overhanging phyllo over the top to encase the pie. Lightly brush the top with any remaining butter. Bake at 350F for 50 minutes or until filling reaches 160F and crust is golden.
Preheat oven to 180°C. Grease a ramekin liberally. You can supposedly buy egg coddlers which are little ramekins with lids but I have never seen them. A ramekin works fine. Crack in an egg add the cream and top with the cheese. In an oven proof dish put the ramekin and then pour enough boiling water to come halfway up the ramekin. bake for 12 - 15 minutes until the eggs are lightly set.
Preheat oven to 350 degrees. In a small add first 5 ingredients, combining well,and set aside. In a large bowl, cream together shortening and sugar until smooth. Then add egg and vanilla to creamed mixture. Add 3/4 cup milk and dry ingredients a little at a time to the egg/shortening mixture until smooth and creamy. Pour into a greased and floured 9 inch cake pan. Bake for 30 to 35 or, until toothpick is inserted between the center and edge of pan and comes out clean. Cool in pan for 10 minutes then finish cooling completely on wire rack. In a medium sized mixing bowl,cream butter. Add powdered sugar, cocoa,vanilla, and enough milk to reach a desired spreading consistancy. Cut cake in half, top half with 1/2 cup of frosting,spreading evenly. Place remaining cake half on top of iced cake half. Take remaining frosting and frost top and rounded side of cake. Enjoy !
Place beef in freezer to make it easier to slice. Prepare egg noodles according to package directions; drain, butter, and keep warm. Meanwhile, take beef out of freezer and cut steak lengthwise in half. Then, with knife held in slanting position almost parallel to the cutting surface, slice each half across width into 1/8-inch thick slices. Thickly slice the mushrooms and coarsely chop onion. In a 12-inch nonstick skillet over high heat, cook the meat, stirring quickly and constantly, until browned, about 2 minutes; remove to plate or bowl (it may be necessary to brown the beef in two batches). In same skillet over medium-high heat, in hot oil, cook mushrooms and onion until tender. In a cup, mix flour with 1/2 cup water; stir into mushroom mixture with beef broth, Worcestershire, salt and sugar. Over high heat, heat to boiling. Reduce heat to medium and cook until mixture thickens slightly. Return beef to skillet; heat through. Spoon noodles onto a large platter. Spoon beef mixture over noodles. Sprinkle with chopped parsley. Pass light sour cream to spoon over each serving.
Heat oil and saute garlic, onion, carrots, celery, green pepper, parsley, and dried herbs until onion is translucent. Add tomatoes, salt, and pepper, and beans. Combine rice and parmesan cheese. Add bean mixture to rice mixture. Garnish with more fresh parsley and grated cheese.
Heat a large saucepan over medium heat, add oil and onion, cook for 2 minutes, stirring occasionally. Add carrot and celery, cook for 5 minutes, stirring occasionally, season to taste. Add 2 litres of water and bring to a simmer. Simmer for 10 minutes. Add rice and cook for 45 minutes, or until tender. Add chicken and cook for 2-3 minutes until cooked through. In a medium bowl, whisk the lemon juice into the eggs. Slowly add about a cup of the liquid from the hot soup to the egg mixture while whisking. Pour the egg mixture into the soup, while stirring until fully incorporated. Season further with salt and pepper, to taste. Serve, and garnish with chopped coriander.
Cook potatoes in a saucepan of simmering water for 15 minutes, or until tender, then drain and cut into small cubes. Bring a large pan of water to a boil and add peppers and blanch for 5 minutes. Drain and run cold water over peppers. Cut around the stems and remove stems and seeds. Drain well upside down on paper towel. Heat oil in a small frying pan and cook onions over medium heat until soft but not browned. Add coriander, cumin, turmeric and chili powder and mix thoroughly. Mix in the potatoes and season with salt, to taste. Fill each pepper with equal amounts of mixture. To make the sauce, combine all of the sauce ingredients (except salt) in a deep, heavy-bottomed frying pan and bring slowly to a boil. Reduce heat to low, cover and simmer 15 minutes. Remove cinnamon stick and cardamom pods. Season sauce with salt, to taste. Add stuffed peppers to the pan, arranging them so that they stand upright in a single layer, and cook 5-10 minutes, or until sauce is thick and peppers are heated through. Serve peppers with sauce spooned over the tops.
Beat cream cheese and butter with electric mixer on medium speed until well blended. Add flour, mix well. Cover and refrigerate at least 1 hour or until chilled. Preheat oven to 375. Divide dough into 24 balls. Place 1 ball in each of 24 miniature muffin pan cups. Press onto bottoms and up sides of cups to form shells. Beat egg lightly in small bowl. Add brown sugar and vanilla and mix well. Stir in pecans. Spoon evenly into pastry shells, filling each shell 3/4 full. Bake 25 to 30 minute or until lightly browned. Let stand 5 minute remove tarts from pans and cool completely on wire racks. Drizzle with melted chocolate. Let stand until set.
The night before, mix oatmeal, pineapple and juice in a bowl. Refridgerate overnight. When ready for breakfast, mash the banana and add to the bowl. Stir in the remaining ingredients. Eat!
Brown onion in butter, salt, pepper and nutmeg. Mix pork, beef and dry bread rolled into crumbs. Combine with onions. Add the egg; mix well, and form into small balls. Roll them in a small amount of flour. Brown the meat balls in the 3 tablespoons of butter. When well browned, add beer and lemon juice. Cover and let simmer 30 minutes. Serve with buttered noodles sprinkled with toasted crumbs.