HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large heavy kettle, cook the onions and garlic in the oil over medium heat until the onions are soft. Add the beef and cook, stirring and breaking up the beef until it is cooked and no longer pink. Add the spices and cook, stirring for about a minute. Add the remaining ingredients (except the toppings) and simmer, uncovered, stirring occasionally and adding more water if necessary to keep the beef barely covered, for 2 hours, or until it is thick. Discard the bay leaf. Ladle over the hot spagetti and pass the toppings seperately.
In large pot, melt butter. Add onion, mushrooms and shiitakes; saute until mushrooms are browned, 10-15 minutes. Sprinkle with flour, thyme, salt and pepper; saute for 2 minutes. Whisk in stock and wine; bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 minutes to blend flavors.
Preheat the oven to 375 degrees. Bring fresh mozzarella to room temperature Slice the tomato and lay the slices in a single layer in a colander in the sink. Sprinkle it with a little salt and let it sit for 10 minutes while you are slicing and chopping the rest. Spread the mozzarella on the pizza crust. Top with the onion slices. Cut the fat off the cooked bacon and chop the meat. Spread the bacon meat evenly over the onion slices. Give the dog the fat. Next, sprinkle the snipped chives and basil over the bacon. Place four tomato slices on top of the other ingredients. Mix the mayonnaise and cheddar and place a dollop on each tomato slice. Cook at 375 degrees for 30 minutes or until the topping is lightly browned.
Cake: Cream margarine and sugar well. Add eggs, one at a time, beating well. Sift dry ingredients. Add to the first mixture alternating with the cup of water. Add vanilla. When well mixed, add sauerkraut. Bake at 350 degrees fahrenheit in desired pan. Frosting: Mix ingredients well. Spread over cooled cake.
Cover potatoes in large saucepan with water. Bring to boiling and cook until fork tender, about 30 minutes. Drain. When cool enough to handle but still very warm, peel the potatoes and then cube. Place the warm potatoes in large bowl. Add the salt and French dressing, tossing to coat (You can even let the potatoes sit in the refrigerator overnight at this point.). Meanwhile, place the eggs in a medium saucepan. Cover with cold water. Bring to just under a boil and simmer for 10 minutes. Drain and return the eggs to the pot, covering with ice water. Let stand 15 minutes. Peel the eggs under cold running water, beginning with the large end. Cut into small cubes and reserve. To the potatoes, add the celery, onion, and pickle relish. In small bowl, stir together the mayonnaise and mustard. With a spatula, fold the mayonnaise mixture into the potato mixture until thoroughly blended. Add the egg and gently stir just to evenly distribute. This is one of those dishes that is even bettr the next day. (If you can wait that long).
In a stockpot (porcelain-lined cast iron works great), heat oil over medium heat. Add onions and cook, stirring occasionally, until softened, 3 to 5 minutes. Add tomatoes and cook until most of the liquid evaporates, 3-4 minutes. Sometimes the mixture may look a little dry, but don't add any extra liquid--the cabbage will give off moisture. Add potatoes, cabbage, dill, vinegar, salt and pepper. Reduce heat to medium-low. Cover and cook for 20 minutes. Add the sun-dried tomatoes and continue to cook until potatoes are tender, abouve 10-20 more minutes. Check seasonings adding more salt and pepper if needed. Remove from heat and stir in sour cream. Serve immediately.
Slice sausage into one inch pieces Chop the onion into 1/2 inch.pieces Cook sausage and onion until done drain. When the sausage and onion are cooking. Peel and core the apples slice into quarters stir in the apples, Sauerkraut, (do not drain the sauerkraut.),water, brown sugar and seeds transfer to a 2 1/2 quart baking dish cover and bake for 1 hour at 350°F.
Season chicken breasts generously with garlic powder, parsley, pepper, and if desired (for a more lemon taste) lemon pepper. Sprinkle a light amount of salt of the chicken. Heat up a skillet on high heat, and add butter and olive oil. Once hot (a sprinkle of water will "sizzle" in the oil), add seasoned chicken breasts. Sear chicken on both sides until lightly browned, then remove the chicken from the skillet to a plate (keep burner on high the entire time). Add lemon juice to the hot skillet and swirl it around to loosen all the chicken juices and flavor from the pan, but DO NOT DISCARD. Add water quickly after lemon juice has picked up the spices. Add bouillon cubes and bring to a boil. Stir in corn starch that has been dissolved in 1/2 Celsius cold water. Wait for a reboil, and then add the chicken breasts back into the gravy mixture. Wait for another reboil and then cover the skillet, and turn the heat to low. Let chicken simmer for 15-20 minutes (I usually start rice in the rice maker at this point because our rice only takes about 15-20 minutes to cook, but you'll have to adjust based on your needs and equipment). Serve chicken over rice.
Clean and chop the mushrooms; chop the artichokes; combine artichokes and mushrooms in a bowl; sprinkle them with the lemon juice. In a big nonstick skillet, heat 2 tablespoons oil; add in onions and garlic; cook over medium-low heat for 10 minutes until the onions are lightly browned. Add in the artichoke-mushroom mixture; cook 25 minutes longer, stirring often. Add in the broth in small amounts, waiting until it is absorbed before adding more. Add in parsley and salt/pepper to taste; remove from heat and set aside to cool. Mix the ricotta with the eggs, parmesan, and flour; stir in salt, pepper, and nutmeg to taste. Preheat oven to 375°; oil a 10-inch springform pan. Melt butter and mix with the remaining 2 tablespoons oil. Place 1 sheet phyllo in the pan; brush lightly with the oil-butter mixture; repeat this procedure using half of the phyllo sheets, allowing the edges to hang over the sides of the pan. Add the artichoke mixture, then top with the ricotta mixture. Top the pie with the remaining sheets of phyllo, brushing each sheet with the oil-butter mixture. Gently press all the layers together at the edge of the pan to seal; fold the edges over the center of the pie. Brush with any remaining oil-butter mixture. Bake 40 minutes or until golden; remove from oven and cool, uncovered. Remove the pie from the pie from and place on a serving dish; cut into wedges to serve. Serve hot, warm, or at room temperature.
Bring wine, sugar, soy sauce, ginger, and garlic to a boil in a saucepan. Reduce heat, and simmer until mixture has thickened to the consistency of honey, 35 to 40 minutes. Let cool. Using a sharp knife, make three diagonal slashes through the skin and flesh on both sides of each drumstick (this will help the flavors permeate the meat). Preheat grill to medium-low. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 7 seconds.) Place drumsticks on grill, and brush with sauce. Close cover, and grill 4 minutes. Flip chicken, and brush with sauce. Continue to cook, flipping and brushing with sauce every 4 to 5 minutes, until cooked through, about 20 minutes total. Season with salt.
Soak the lemon peel in the water for 24 hours. Add the sugar and both types of wine to the water. Add in the sliced lemons and chill before serving.
Combine the mango, onion, vinegar, lime juice and mint. Let sit in the fridge while preparing fish (if you can refrigerate it for an hour or more, that's even better). Combine flour, spices, and beer. Using a whisk helps get any lumps out. Put the batter in a shallow dish. Clean and dry the tilapia fillets. Cut in half length-wise. Heat the oil in a large shallow frying pan at medium-high heat. Coat each piece of fish with batter and place in hot oil. Cook on each side for about 2-3 minutes - until batter is crusty and fish is white. Place fish pieces on paper towels to blot excess oil. Serve mango salsa over fish. (I also like to serve it with a side of roasted red potatoes). NOTE: If you can't find a ripe mango, you can substitute one kiwi, a few large strawberries and a couple of chunks of pineapple.
Slice enough strawberries to cover bottom of Ready-Crust. Place strawberries on bottom of crust - one layer. Combine milk, pudding, and yogurt, whisk until well-blended. Pour into crust over layer of strawberries. Cover and refrigerate for 4 hours or until set. Serve with freshly sliced strawberries on top after pie is set.
REserve 1/3 cup cherry pie filling for garnish. Set aside. Stir boiling water into dry jello mix in large bowl at least 2 minutes until completely dissolved. Stir in cold water and remaining cherry pie filling. Refrigerate 45 minutes or until slightly thickened. Place cake cubes in a 3 quart serving bowl. Spoon jello mixture over cake. Refrigerate 45 minutes or until set but not firm. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Gently stir in 2 cups of the coolwhip. Spoon over jello mixture in bowl. Refrigerate 2 hours or until set. Top with remaining coolwhip and reserved cherry pie filling. Store leftover dessert in refrigerator.
Spread beef strips out on heavy brown paper and sprinkle evenly with salt and pepper. Toss to mix, spread out again, top with onion slices, and let stand 2 hours at room temperature. Melt 2 tablespoons butter in a large, heavy skillet over moderately low heat and blend in flour. Mix in stock and heat, stirring, 3-5 minutes until thickened. Blend in mustard and remove sauce from heat. In a second large skillet, melt remaining butter over moderately high heat, add beef and onions, and brown quickly--this will take about 10 minutes. Add browned beef but not the onion to the sauce, set over moderate heat, cover, and simmer, stirring once or twice, 15 minutes (onion can be saved for hamburgers or stew). Remove from heat, stir in sour cream, and serve. Serve with warm egg noodles. Serves 4. Jean Anderson Cooks.
Put rice in small pan and cover with boiling water and cook for 4 minutes. Drain and rinse under the hot tap. Put milk in pan with the vanilla and bring to the boil. Put rice and milk into a covered casserole dish and bake in a moderate oven for 30 minutes. Cream butter and sugar until smooth and creamy, add egg yolks and beat. Take rice out of oven, and turn oven down a fraction. Add egg mix mixture to the rice and beat together with a fork. Butter a souffle dish, pour in rice mixture and set in a pan of hot water in the oven and cook for a further 40 minutes. Remove and cool. When quite cold, cover top generously with caster sugar and put under a very hot grill until sugar turns golden brown. Chill and serve with thin cream.
Roast garlic heads in 350 degree oven, wrapped in foil, for one hour. Separate cloves and squeeze to extract garlic pulp. Discard skins. Cook sausage in large nonstick skillet over medium heat until browned, stirring to crumble. Rinse in colander to remove excess fat. Place in large bowl and stir in sage and rosemary. Melt butter in saucepan. Add flour, stirring with a whisk. Gradually add the milk; cook until slightly thick, stirring constantly with the whisk (about 10 minutes.) Stir in roasted garlic, cheeses, salt and pepper until just melted. Remove from heat. Mix with cooked pasta and either spoon into greased one 13X9 or two 8X8 pans (cover with foil and freeze up to 3 months). Bake at 350 for 30 minutes.
whisk together the dressing ingredients and let it sit until sugar dissolves, about 15 minutes. slice cabbages, onion, scallions, add to a large bowl. shred carrots, add to the bowl. toss with dressing and refrigerate at least 1 hour for flavors to blend.
TOAST SEEDS AND SPICES:. Toast the sesame seeds for 2 minutes in a hot skillet, taking care not to burn them. Add the coriander, cumin, and chile powder and cook for 10 seconds longer, so that all spices are aromatic. Turn onto a plate to cool. PREPARE BEAN MIXTURE:. In a large bowl, mash the beans with a potato masher or fork, then add the rice and 1/3 cup wheat germ. PREPARE SCALLIONS AND GARLIC:. In a medium skillet, heat the oil over medium heat, and add the scallions, garlic, and toasted spices. Cook until softened, then remove from heat and add to the mashed bean mixture. PREPARE BURGERS:. Add salt and pepper to the mashed bean mixture, and mix well with hands. Shape into four 3/4-inch thick patties. Pour remaining 1/3 cup wheat germ on a plate, and press patties in it, coating both sides. Grill, broil, or saute patties for about 3 minutes per side, or until nicely golden. Serve burgers on pita breads, or buns, topped with tomato slices and lettuce or spinach leaves.
Sprinkle the short ribs with half each of the salt and pepper. In a shallow Dutch oven, heat half of the oil over medium-high heat and brown the short ribs. Transfer to a plate and drain the fat from the pan. Heat the remaining oil in the pan over medium heat. Cook the onions, carrots, celery, garlic, thyme, bay leaves and remaining salt and pepper, stirring occasionally, until the vegetables are softened, about 6 minutes. Stir in the broth, wine and tomatoes and bring to a boil. Return the short ribs to the pan. Reduce the heat, cover and simmer until tender, 2 to 2-1/2 hours. Transfer the ribs to a plate. Bring the sauce to a boil and boil until reduced to about 5 cups, 12 minutes. Meanwhile, remove the meat from the ribs. Dice the meat and return it to the pan. Stir in the parsley and simmer until heated through, about 3 minutes. Discard the bay leaves.
Line a 3cm deep, 26cm x 16cm (base) lamington pan with non-stick baking paper. Layer malt biscuits over base of pan, cutting to fit if necessary, so base is completely covered. Wrap Crunchies, still in their wrappers, in a clean tea-towel. Using a rolling pin, bash chocolate bars so they are broken into small pieces. Using an electric mixer, beat sweetened condensed milk and cream in a large bowl until thick and pale. Stir through Crunchie bar pieces. Spread cream mixture over biscuits. Top with another layer of biscuits. Cover & freeze overnight, or until firm. Cut into squares to serve. Dust with drinking chocolate, if desired.
Bring water (or milk) and salt to a boil. Add corn grits and reduce heat. Cook slowly for about 5 minutes, stirring occasionally Remove from heat, cover and let stand for a couple of minutes before serving. Feel free to add butter, brown sugar, honey, etc.
Preheat oven to 400f degrees. Remove stems from mushrooms and finely chop stems. Mix 2 tablespoons bread crumbs and parmesan in small bowl. Lightly coat large nonstick frypan with nonstick cooking spray and set over medium heat. Cook sausages until they begin to brown, about 5 minutes, breaking up with the side of spoon. Stir in onion, red pepper, and mushroom stems, and then cook until veggies are soft, about 5 minutes. Stir in remaining bread crumbs and black pepper. Remove from heat. Mound stuffing in mushrooms and arrange, stuffing side up, in 13 x 9 inch baking dish. Sprinkle with Parmesan mixture. Bake until heated through, about 9 minutes.
Preheat the oven to 170°C (340F) and butter a 20cm. (8") non-stick cake tin. First, prepare the ginger. In a medium saucepan, combine the ginger, water, brown sugar and honey and bring to the boil. Simmer for 10 minutes then cool. Set aside. Using an electric mixer, cream the brown sugar, white sugar and butter together until thick and creamy. Remove the bowl from the mixer and add the eggs, one at a time, beating well by hand after each addition. Add the flour and milk and stir gently but thoroughly. Remove the ginger from the syrup and slice thinly, then add 3/4 of the ginger to the cake, stirring to distribute the ginger. Pour the cake batter into the prepared tin and bake at 170°C (340F) for one hour, or until the cake appears firm and dry on top and yields gently to pressure when pressed in the centre with your finger. Pour the ginger syrup over the hot cake and allow the cake to absorb the syrup. When the syrup has been absorbed, remove the cake tin. To serve, spoon some thick, pure cream on top of the cake and decorate with the remaining slices of ginger. Alternatively, serve the cream on the side of the cake, with the ginger slices folded through the cream or on top of the cake.
Cut cheese into 3/4 inch cubes. Heat oil (2 inches deep) in deep fryer or saucepan to 375 degrees. Beat 1 cup baking mix, milk and egg with hand beater (or fork) until smooth. Coat cheese cubes lightly with dry baking mix and insert round wooden pick in each cube. Dip into batter, covering cheese completely. Fry several cubes at a time, turning carefully until golden brown (1 to 2 minutes). Drain on paper towel.
Place cooked and crumbled sausage into a greased 2 quart casserole dish. Put bread over sausage; then cheese over bread. Mix eggs, milk and picante sauce and pour over everything. Place in refrigerator for at least 2 hours or overnight. Bake at 375 degrees for 40 minutes or until knife inserted in center comes out clean.
In a large frying pan, heat oil over medium-high heat for 4 to 5 minutes. Add onions to pan and stir-fry for 2 to 3 minutes. Continue to add vegetables to pan in order listed, stir-frying each 2 to 3 minutes before adding the next. Stir in salt and black pepper. Cover pan, reduce heat to low, and simmer 10 to 15 minutes or until vegetables are tender. Serve immediately.
Steam or parboil the spinach until it wilts; drain, squeeze dry, and chop. Add olive oil to a medium skillet; place over medium heat. Add in onion and scallion; cook/stir about 5 minutes, until softened. Add in spinach, salt, pepper, and nutmeg; stir. Beat the eggs with the cheese; stir into the spinach mixture along with the dill and parsley; remove from heat. Preheat oven to 350°. Unroll phyllo sheets and cut them into thirds the long way. Working with 1 piece at a time, brush lightly with butter, then sprinkle lightly with bread crumbs. Place 1 heaping teaspoon of spinach filling in one corner of the dough and fold the corner over to make a triangle. Continue to fold the phyllo, , making triangles, as you learned to do with a flag. As each piece is finished, brush its top with butter and place on a baking sheet. When all the triangles are done, bake for about 20 minutes, or until nicely browned. Let rest for 5 to 10 minutes before serving.
Preheat oven to 350 degrees F. Grease and flour a 12-cup bundt pan. Sift the flour, baking soda and baking powder together in a medium mixing bowl. Set aside. In a medium bowl with an electric mixer on medium speed, beat the butter and sugar together until light and fluffy, about four minutes. Beat in the eggs, zest and lemon extract, and mix for two minutes. Reduce the mixer to the lowest speed, add half the flour mixture, and mix until combined. Add half the sour cream, mixing slowly yet constantly, and then add the rest of the flour and sour cream. Pour the mixture into the prepared bundt pan and bake for 35-40 minutes or until a cake tester or toothpick inserted into the thickest part of the cake comes out clean. Cool in the pan for 10 minutes, then invert onto a cake rack. Next, make the glaze. Using a wire strainer, sift the powdered sugar into a small non-aluminum bowl. Add the juice and whisk to break up any lumps. Place the cake on your cake plate (which must have a lip!). While the cake is still warm, using a long skewer (or just a toothpick), poke holes all around the top of the cake, stopping an inch or so shy of the bottom. Spoon-drizzle the syrup over the cake. If you have time, keep re-basting the cake with glaze that pools on the plate. For the candied rose petals: Pinch off the bitter, white section at the base of each petal. Whisk egg white and water together. Dip each petal in egg mixture or gently brush both sides each petal. Place petals, convex side down to drain on wax paper. When drained but still damp, sprinkle both sides with sugar. Shake off excess, place on fresh waxed paper and dry at room temperature for 12 hours. Store in covered container in refrigerator. Good for about a month. Note: these egg whites are not cooked, so use whatever needed precautions for raw eggs (always best to use the freshest eggs possible). Serve each piece with a few candied rose petals, or serve the whole cake at the table with rose petals sprinkled over and around it.
Crush the biscuits by placing them into a bag or clean tea towel and hitting with a rolling pin. Pour the crumbs into a bowl and mix with the softened butter. Place two 5cm/2in chefs' rings onto serving plates and fill with the crumb mixture to form the base of the cheesecake. Place the cream cheese into a bowl with the chopped stem ginger and about four tablespoons of the syrup from the jar and mix well. Spoon the mixture into the rings and smooth the top with a palette knife. Sprinkle each cheesecake with the grated chocolate, then top with the ginger pieces. To loosen the rings, quickly warm around the edges using a warm cloth or a mini-blowtorch, then lift off the rings. To serve, garnish with a sugar twist.
Remove ends from cucumber and cut in half lengthwise. Using a melon baller, remove seeds from both halves. In a small bowl, combine cream cheese, olives and chives. Blend until well mixed. Stuff each cucumber half with the cheese and reassemble halves, pressing together gently. Wrap in plastic wrap and refrigerate overnight. Cut into 1/4 inch slices to serve.
Pre-heat the oven to gas mark 7/425°F/220°C. You will need a baking dish about 5 cm deep of 2 litre capacity, well buttered. Start off by boiling the potatoes, with skin on, in a saucepan with enough salted water. Once boiled though, strain off the water and cover them with a clean tea towel to absorb the steam. Meanwhile, heat the stock in a medium saucepan, add the bay leaf and season it well. Then cut the fish in half, if they are large pieces, add it to the saucepan and poach the fish gently for 5 minutes (it should be slightly undercooked). Using a draining spoon, remove the fish to a plate and strain the liquid through a sieve into a bowl. In the same pan you cooked the fish in, melt in the butter, whisk in the flour and cook for 2 minutes. Then gradually add the strained fish stock little at a time, whisking all the time. When you have a smooth sauce, turn the heat to its lowest setting and let the sauce gently cook for 5 minutes. Then whisk in the double cream, followed by the gherkins and chopped parsley. Give it all a good seasoning and remove it from the heat. Now to make the rosti, peel the potatoes and, using the coarse side of a grater, grate them into long shreds into a bowl. Then add the melted butter and lightly toss everything together using 2 forks so that the potatoes get a good coat of butter. Now remove the skin from the white fish and divide it into chunks, quite large if possible, and combine the fish with the sauce. Next, add the raw scallops and prawns to the fish mixture then spoon it into the prepared baking dish. Sprinkle the rosti on top, spreading it out as evenly as possible but not pressing it down too firmly. Finish it off by scattering the grated cheese all over the surface. Bake on a high shelf of the oven for 35-40 minutes until golden brown. If you would like to make the fish pie in advance, then you will have to let the sauce cool down completely before adding the fish, scallops and prawns. After you have spread the topping, cover the dish loosely with clingfilm and refrigerate it until you're ready to bake. But you will have to give it an extra 10 minutes of cooking time.
Combine all ingredients in a small sauce pan. Heat till cheese is melted. Serve over garden peas, baked or mashed potatoes or meats.
Mix eggs, cream, sugar and zest in an electric blender. Cut cream cheese into pieces and add to container with coconut. Blend at high speed for 10 seconds. Pour into a buttered 1 quart casserole or souffle dish. Bake in a preheated 375 degree oven for 50 minutes. Blended mixture can be refrigerated up to 2 1/2 hours before baking; increase baking time to 1 hour. * To make a hot chocolate souffle, prepare as directed above, eliminating the orange zest and substituting 1 4 oz. package of German sweet chocolate,melted, for the coconut.