HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 425 degrees. Cut the greens away from the beets, leaving about 1/4 inch of stems. Scrub the beets and place in a baking dish or lidded ovenproof casserole. Add 1/4 inch water to the dish. Cover tightly. Place in the oven and roast 40 to 45 minutes, until the beets are easily penetrated with the tip of a knife. Remove from the oven and allow to cool in the dish. Cut away the ends and slip off the skins. Slice crosswise into 1/4-inch-thick rounds and set aside. Meanwhile, make the bechamel. Heat the oil over medium heat in a heavy medium saucepan. Add the shallot or onion and cook, stirring, until softened, about 3 minutes. Stir in the flour and cook, stirring, for about 3 minutes, until the mixture is smooth and bubbling, but not browned. It should have the texture of wet sand. Whisk in the milk all at once and bring to a simmer, whisking all the while, until the mixture begins to thicken. Turn the heat to very low and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 to 15 minutes, until the sauce is thick and has lost its raw flour taste. Season with salt, pepper and nutmeg. Strain while hot into a large measuring cup or a medium bowl and stir in the chopped herbs and 1/4 cup of the Parmesan. Preheat the oven to 350 degrees. Oil a rectangular baking dish. Spread a spoonful of bechamel over the bottom. Top with a layer of lasagna noodles. Spoon a thin layer of the bechamel over the noodles. Top with a layer of beets. Dot with half of the ricotta and sprinkle with Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with bechamel and Parmesan. Make sure the noodles are well coated with bechamel so they will be sure to soften during baking. Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 5 to 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 minutes before serving. Advance preparation: You can assemble this up to a day ahead and refrigerate, or freeze for a month. The lasagna can be baked several hours ahead and reheated in a medium oven.
Cut cabbage into four wedges; place each on a piece of double-layered heavy-duty foil (about 18 inches square). Spread cut sides with butter. Sprinkle with salt, garlic powder, pepper and Parmesan cheese. Wrap a bacon strip around each wedge. Fold the foil around the cabbage and seal tightly. Grill, covered, over medium heat for 40 minutes or until cabbage is tender, turning twice.
Properly sliced pork will look like veal scaloppine. Pound each slice lightly on a flat surface with a flat mallet. Sprinkle both sides with salt and pepper. Put egg, water, salt and pepper in a mixing bowl. Beat well. Combine bread crumbs and cheese in a flat dish. Dip pork slices in egg mixture to coat. Dredge slices on both sides in crumb mixture. Pat sides lightly to adhere crumbs. Heat 2 T oil in heavy skillet and in a single layer cook all pork until golden brown (3 mins per side). As pork cooks, transfer to heated platter. Continue cooking using the oil as necessary. Serve slices with a little marinara sauce.
Heat broiler; rack should be 4 inches or less from heat source. Toast sesame seeds in a small dry skillet over medium heat, shaking pan until they color slightly. Grind to a powder in a spice or coffee grinder, or mortar and pestle. Whisk together sesame seeds, miso, sugar and soy sauce. Thin with a little water, mirin or more soy sauce if too thick. Adjust seasoning. This sauce can be covered and refrigerated for up to 2 days. Brush fish with oil; sprinkle with red pepper. Place fish on a baking sheet; place under broiler and cook, rotating sheet once so fish browns evenly on top and is cooked through, 6-10 minutes. Drizzle sesame-miso sauce on top; serve hot.
Combine the milk and cream in a pot over medium high heat. Using an instant-read thermometer, warm the milk until it reaches 185 degrees (the surface will become foamy). DO NOT LET THE MILK BOIL. Remove the pot from the heat and add the vinegar. Stir gently for 30 seconds (the mixture will curdle almost immediately). Add salt and stir another 30 seconds. Cover the pot with a towel and let stand at room temp for about 2 hours. Line a large colander with a few layers of cheesecloth (allow for some overhang). Set the colander over a large bowl or over the sink. Transfer the curds to the colander with a slotted spoon. Gather up the corners of the cheesecloth and secure with twine or a rubber band. Let the ricotta stand for about 30 minutes, occasionally gently pressing and squeezing the whey out of the cheesecloth. Transfer the ricotta to a bowl or use immediately.
Place all of the ingredients in the rice cooker. Stir the mixture. Turn the rice cooker on. Wait for around 15 minutes (mine was cooked well within only 15 minutes!). Otherwise, wait for approximately 10 minutes. Serve warm :).
Mix all ingredients together and store in a jar until ready to use. Rub on chicken, beef, or pork before barbequeing.
Cut the mushrooms and the pickled onions into thn slices, remove stems from spinach. blanch spinach and squeeze all excess waater out of it. Saute the mushrooms in a pan with grape seed oil, crushed garlic, springs og rosmary and thyme. allow liquid to drip off the onion slices. Moisten terrine mold and line with plastic wrap. Arrange mushroom slices and onion, along with pieces of spinach in alternative layers, sprinkling each layer with salt and pepper. dissolve gelatine into two cups of hot mushroo, stock. pour the liquid into the mold, covering the layers completely. Fold plastic wrap over the aspic and put it under pressure. Place aside in a cool place to firm up. For serving, remove the aspic from the mold but keep in plastic wrap as it is easier to cut that way. The slices should be about quater of an inch in thickness. Remove plastic wrap before serving on top of a bed of baby leek salad tossed with sherry vinaigrette and seasoned with Fleur de sel.
Wash the sauerkraut in cold water. Drain. Then wash it a second time, in very hot water. Drain again. Squeeze the water out of the sauerkraut by forming it into balls and pressing it between your hands. In a heavy-bottomed oven-proof pot, melt the goose or duck fat. Add the pastrami or goose breast and the sliced onions. Saute for a few minutes. Do not brown. Add the wine, 1 cup of the water, and 1 of the bay leaves. Place the remaining bay leaf, the juniper berries, and the caraway seeds in a piece of cheesecloth. Peel and smash the garlic cloves and place on top. Tie with a string and place in the pan. Peel the remaining onion and stick the 4 cloves into the outer layer. Place in the heavy pan. Add the sauerkraut, pepper, and the potatoes to the pot. Add more wine and/or water as needed for the liquid to go half way up the pan. Bring to a boil. Preheat the oven to 325°F Cover the pot and transfer to the preheated oven, and cook for an hour. Add the corned beef to the sauerkraut, return to the oven and cook for 15 minutes. Then add the frankfurters to the sauerkraut. Bring to a simmer, but not a boil. To serve, put the sauerkraut in the center of a serving plate. Slice the corned beef against the grain and arrange it on top. Surround the sauerkraut with the frankfurters and the potatoes. Accompany this choucroute garni with mustard and horseradish sauce.
Heat oven to 450'F. Grease the insides of 6 large muffin tins with a little butter & sprinkle in a little sugar and tip to coat. Toss the apple pieces with the cinnamon, brown sugar and lemon juice. Over a medium heat melt a little butter and add the apple pieces. Cook gently for 10-12 minutes until lightly caramelised. Leave to cool for about 5 minutes. Divide evenly into the 6 muffin pans. Melt the 2Tbsp of butter and add with the flour, sugar, milk, eggs & pinch salt to a food processor and mix together for 3 minutes. Pour batter evenly over the apples and bake for 15 minutes. (if making as one large, cook for 20minutes). Tip out from tins so that apples are on top. Dust with a little icing sugar. Serve with whipped cream.
Bring a large covered pot of salted water to a boil. Meanwhile, in a small skillet or saucepan on low heat, melt the butter. Stir in the cream and heat gently. Stir in the lemon juice and zest. Turn off the heat. When the water boils, cook the pasta until al dente (2 or 3 minutes for fresh pasta, longer for dried). Reserve 1 cup of the hot pasta-cooking water and drain the pasta. Place the hot drained pasta in a large serving bowl, add the lemon cream sauce, and toss. If the sauce is too thick, add some or all of the reserved hot pasta water. Toss in the grated Parmesan. Season to taste with salt and pepper.
Mix all ingredients EXCEPT chocolate chips with a mixer. Add in chocolate chips and stir to distribute. Spray a bundt pan with cooking spray. Pour batter into pan and bake 325 degrees for approximately 1 hours.
Put chicken in large pan, cover with water. In another pan, boil spaghetti noodles and drain. Pour in onion, celery, bell pepper, bouillon cubes, and bay leaves. Add salt and pepper. Cook in pan until chicken shreds apart. Then add tomato puree, tomato sauce and tomato paste. Add basil and oregano. Let it cook for half an hour. Add smoked kielbasa, and let cook for 15 minutes. Mix with spaghetti noodles.
In a heavy saucepan, cover the grated coconut with the coconut water and cream. Bring slowly to a boil, stirring often. Cover with a lid and let cool to room temperature. Place a sieve or strainer over a large bowl. Line it with a double layer of cheesecloth. Pour the soaked coconut with its liquid into the lined strainer. Lift the cheesecloth, pull the edges together, and squeeze out the coconut cream. The remaining coconut flesh may be air-dryed and/or toasted for other uses. Refrigerate the coconut cream and use within 5 days.
Preheat oven to 400°F. In a very large mixing bowl, cream together; eggs, sugar, and oil. Add buttermilk, baking soda, salt, baking powder, and vanilla extract. Gradually beat in flour, and beat until mixture is smooth. Allow batter sit for about 5 minutes after beating in all the flour. Pour by 1/4 cupfulls onto a greased cookie sheet. Sprinkle tops of cookies with cinnamon sugar. Bake at 400° for 7-8 minutes. Watch carefully and do not overbake. If the cookie springs back when touched, it's done.
Run the spinach through a food chopper/processor until it has about the same consistency as tabouleh, then put into a mixing bowl. Finely grate the feta cheese with a grater or food chopper then mix with the spinach. Add all the other ingredients on the list except the dough to the bowl and mix thoroughly-- except the olive oil, make sure just 1 tablespoon of oil goes in the mix. Roll the pizza dough onto a floured surface and make cutouts, about 10-12. Spoon about 3-4 tablespoons of spinach mixture (approx, I just used a serving spoon) into the center of each cutout. Place each cutout on a cookie sheet greased with cooking spray. Fold the cutouts over so they resemble little calzones. Make sure that there are no pointy edges or tops because they'll burn easily. With the remaining tablespoon of olive oil, brush the tops of the calzones. About 1 tablespoon should be enough to lightly brush them all. Bake at 375F for 15-20 minutes or until golden brown on top.
Pop tab of tomato juice, add through opening brown sugar, celery salt, garlic powder, pepper, and salt--shake it up. Pierce roast several times and put into ziplock bag. Pour tomato juice marinade over beef chuck roast. Refrigerate for at least 5 hours. Preheat grill for 10 minutes if it is a gas grill, or if it is a charcoal grill try to get coals to MEDIUM HIGH fire. Discard marinade from roast. Grill roast at MEDIUM HIGH directly on grate with hood down until well seared, about 20 minutes. Line foil pan with enough foil so that later you can SEAL it. In small bowl, mix beef broth, thyme, and salt. Place seared meat, veggies, and garlic in pan; pour broth mixture over all. SEAL with foil, grill for about 75 minutes-hood down. Remove roast, let rest for 10 minutes, and then slice meat and serve with veggies.
Place sliced cheese on English muffin. Toast in toaster oven until cheese begins to melt. Arrange turkey slices on top of melted cheese. Toast for about half again as long, just enough to warm up the turkey, and the cheese begins to bubble around the edges. I usually eat this with a few slices of red and green pepper, or some other kind of fruit or vegetable.
Cook the noodles according to the package directions, then drain and rinse under cold water. In a measuring cup, mix the stock with the soy sauce, Shaoxing, sesame oil and crushed red pepper. In a small bowl, mix the cornstarch with the water. In a very large skillet, heat 2 tablespoons of the vegetable oil. Add the garlic and cook over moderate heat until golden, about 3 minutes. Using a slotted spoon, transfer the garlic to a plate. Add the eggs to the skillet and cook, stirring frequently, until set, about 1 minute. Transfer the eggs to the plate. Season the pork with salt and pepper. Add the pork to the skillet and stir-fry over moderately high heat until browned and just cooked through, about 3 minutes. Transfer the pork to the plate with the garlic and egg. In the same skillet, heat the remaining 1 tablespoon of oil. Add the mushrooms, season with salt and pepper and cook over moderate heat until tender, about 4 minutes. Add the bok choy and cook until softened, about 3 minutes. Add the noodles and soy sauce and cornstarch mixtures and cook over moderate heat, tossing, until the sauce thickens, about 2 minutes. Add the garlic, egg, pork and any accumulated juices and cook, tossing until the pork is heated through, 1 minute. Transfer to bowls and serve.
Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites aside. Place the peppercorns into a pepper mill and grind fine. Add the pepper, caper liquid, mayonnaise, mustard, salt and sugar to the egg yolks and using a fork, stir to thoroughly combine. Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners. Pipe the mixture into each of the white halves. Finish garnish with capers. Chill for at least 1 hour in the refrigerator before serving.
In medium sized stock pot saute onion, garlic and celery in olive oil until tender. Add broccoli raab and broth; cover and simmer for 10 minutes. Remove from heat and puree soup with a hand blender. (you can use the blender for this but let the liquid cool first). Return to heat. In small saucepan, over medium heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, add to soup and stir well. Serve over a mound of grated cheddar or mozzarella cheese.
Wipe meat with cloth soaked in vinegar, then sprinkle with flour. Heat oil in saute pan and brown brisket on all sides. Peel and crush the garlic, and rub brisket with a mixture of garlic, salt, pepper, bay leaves, green beans(Crushed) and prunes(Crushed). Place in smoker with hickory wood chips and smoke for 3 1/2 hours on medium heat. Mix beer honey, water and nutmeg. Approximately every hour open the smoker and pour a small portion of the mixture over the brisket. Serve with your favorite vegetables.
Cook kidney in salted water for 8 minutes Drain and pat dry. Trim excess fat and cut into cubes. Combine kidney, steak and onion in Crock pot. Add beef broth, salt and pepper. Cover and cook on LOW for 8-10 hours. Remove to 2 quart baking dish. cover with pie crust or biscuits. Bake in 400 oven to 15 to 20 minutes.
Preheat oven to 325°F Using an electric mixer, beat butter, sugars and salt for about 1 minute. Beat in vanilla. Reduce speed and add flour in 3 additions, beating just until blended. Stir in 3/4 cup chocolate chips. Transfer dough to an ungreased 13-by-9-inch baking pan. Press dough evenly on bottom of pan with your fingers. Bake until golden brown, about 35 minutes; do not underbake. Let cool for 5 minutes. Cut shortbread in pan, lengthwise and crosswise into quarters, then lengthwise into 32 rectangles. Let cool in pan. Melt remaining chocolate and oil in a small saucepan over low heat, stirring, until smooth. Dip half of each cookie into chocolate; place on wax paper. Let stand until chocolate is set. (Cookies may be made up to 4 days ahead and stored, tightly wrapped, at room temperature.).
In a blender combine blackberries, vinegar, honey, oil, vanilla and salt. Pulse to desired consistency. In a large bowl, toss spinach, cheese, red onion and blackberry mixture. Stir in walnuts before serving.
Layer the bottom of a clear trifle bowl with bite-sized pieces of crisp lettuce. and grape tomatoes. Place cooked and drained cold pasta on top of lettuce. Roll each deli slice individually and place side down around the inside of the bowl. Layer the croutons on top. Pour dressing over entire salad just prior to serving. Enjoy!
Heat grill to medium/low heat. In a bowl combine chopped garlic, chopped onions, beer, soy sauce, liquid hot pepper sauce and water. Transfer loin to a large foil lined pan. Make sure that the pan is of heavy quality and safe for use on grill. (cast iron, stoneware, etc.). Pour sauce over loin. Cover with foil. Place pan on hot coals. (Or with gas grill, on grate with heat setting on medium/low.). Baste the loin frequently and turn occasionally. Roast for 3-1/2 hours or to 160°F on a meat thermometer. After roasting, I transfer the basting sauce to a saucepan and thicken for gravy.
Mix cherry pie filling and almond extract. While cake is still warm, poke top all over with fork and spread the cherry filling mixture all over the top. When you prepare vanilla pudding, make it as directed on box, but add the vanilla extract to it with the milk. Fold Cool Whip into pudding. Spread pudding mixture over cake, covering the cherry pie filling. Decorate with chocolate sprinkles and cherries. Chill until serving time.
In a large skillet, over med-high heat, saute onion and garlic. Cut chicken into medium size pieces and place in skillet and brown both sides. Reduce heat to medium. Add carrots and jalapeno peppers, continue cooking. Add spices to coconut milk and mix well. Pour mixture over chicken in skillet and cover. Continue to cook over medium heat until chicken is done; about 30 minutes. Stir occasionally to keep from sticking.
Bring a large pot of salted water to boil. Add the broccoli rabe and cook until crisp-tender, about 1 minute. Strain the broccoli rabe, and reserve all the cooking liquid. Set the broccoli rabe aside. Cook the orecchiette in the same pot of boiling water until tender but still firm about 8 minutes, stir occasionally. Drain reserving 1 cup of the cooking liquid. In a large skillet, heat the oil over medium heat. Add the sausage and cook breaking up with a spoon until the sausage is brown and juices form, about 8 minutes. Add the garlic and red pepper flakes, and saute until fragrant, about 30 seconds. Add the broccoli rabe and toss to coat. Add the pasta and enough reserved cooking liquid, 1/4 cup at a time, to moisten. Stir in the parmesan cheese, salt to taste, and pepper into the pasta mixture. Serve immediately or at room temperature.
To make dressing: In a mini-food processor or blender, add scallions, 1 tsp jalapeno pepper, cliantro, lime juice, and salt; pulse to combine. Taste and adjust flavour as necessary. To make salad: Arrange lettuce leaves in bottom of a large serving dish. Add tomatoes, then clinatro leaves, crumble ricotta over the top and sprinkle with scallions. Place avocado in centre. Serve with dressing on the side.
mix cake as directed (decreasing the water& oil to above measure). stir in 1 can cherry pie filling. pour into greased& floured cake pan (batter will be a little thick). spread evenly. bake 350 deg (as directed) about 45-50min (til knife comes out clean when inserted into center). cool completely. in bowl, mix frosting& cream cheese til blended. spread onto cooled cake. top with maraschino cherries (as many as u like).
Mix all ingredients over ice. Shake. Pour into a glass and garnish with a lemon, if desisred.
Preheat oven to 350°F. Cream butter and sugars together. Beat in egg. In a separate bowl, mix baking powder, baking soda, coconut, oats and flour. Add creamed ingredients to dry and mix well. Add chocolate chips. Drop by the tablespoon full onto ungreased cookie sheet. Bake for 10-15 minutes until golden brown. Cool on cookie sheet for a few minutes before removing to wire rack. Dip in cold milk for full effect and enjoy!
Preheat oven to 450 degrees. Roast the eggplant by cutting it into 1/4" slices and brushing each side with olive oil. Bake for 10 minutes on one side, then flip the slices and bake for another 5 minutes. Place the diced red onion and 2 teaspoons of olive oil in a skillet and cook over medium heat, stirring often, until the onion softens. Remove eggplant from the oven, turn the oven down to 400 degrees. Stir together the eggplant, onion, beans, bell pepper, parsley, pine nuts, garlic, sea salt, hummus and cumin in a large bowl. Blend the mixture in a food processor - about 15 seconds. Pour the mixture back into a bowl, stir in the breadcrumbs, and use your hands to make four large patties. Line a baking sheet with aluminum foil and spray the foil with olive oil or nonstick cooking spray. Place the patties on the foil. Bake for 45 minutes, turning them over halfway through. Remove the burgers from the oven, top with hummus or tahini sauce, and enjoy!
Preheat the oven to 375 degrees. Lay the bacon on a baking sheet lined with parchment and bake for 15 minutes, until crispy. Transfer the bacon to a plate lined with paper towels and let it drain for a couple of minutes. Break or cut the avocados into chunks and arrange on a platter. Drizzle with the lemon juice and olive oil. Sprinkle with salt and pepper. Scatter the watercress over the avocado and top with the bacon.
Combine wine, carrots, onions, parsley, garlic, oil and seasonings in a deep bowl. Add the beef and marinate for 4 hours, turning the meat occasionally. Remove the meat and drain well on paper towel. Strain the marinade and set aside. Heat the butter in a large frying pan. Add the meat and brown well on all sides. Add the flour, stir and cook for 2 minutes, and then stir in the consomme and reserved marinade. Cover and bring to boil. Lower the heat and simmer, covered for 2 hours. Saute the onions and salt pork for 10 minutes or until brown. Pour off the fat and add the pork and onions to the meat mixture, with the mushrooms. Cover and then simmer for 45 minutes or until meat is tender.
Combine milk and egg yolks at low speed. Slowly add juice, mixing until well blended. Pour into 9" graham cracker pie shell and bake for 20 minutes at 350. Refrigerate for 2 hours before serving to allow filling to firm. Top with whipped cream or meringue and -- ENJOY!
Halve and remove stone. In a small bowl mash avocado with a fork till almost smooth. Add the natural yoghurt & cheese mix together until well combined. Serve with rice crackers or biscuits or your choice.
Crack the mustard seeds in a coffee or spice grinder. (Do not make into a powder) Stir in enought vinegar to make a thick paste. Combine mustard powder with the salt, stir in enough beer to make a thick paste. Mix the two pastes together and add enough beer to make a smooth pasty consistency. Can store up to 3 weeks in refriderator in a sealed container.
Combine 2/3 cup water and the curry powder in a saucepan and mix well. Add the lime juice, salt and garlic and mix. Stir in the remaining water and then simmer to heat through.Add pumpkin seeds and smmer for 5 minutes, stirring often. Don't boil. Drain seeds but don't rinse. Spread on a baking sheet at least 10 by 15 inches. (Really, two is better.) Sprinkle with salt and dot with butter. Bake at 250 degrees until crisp, stirring occasionally, about 1 hour.
Blend ingredients well. Warm up oil before doing any massage including your fingertips. Note: Do not go out in the sun for at least six hours after using this particular recipe. Bergamot oil can cause skin irratations if exposed to sun.