HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain oil from tuna and place in a heavy based frypan. Add diced onion and saute until soft and clear. Meanwhile, in a large pot, boil salted water and cook spaghetti. Dice tomatoes and add to pan. Stir the mixture over low heat. Add salt and peppercorns to taste. Add tuna to mixture and stir. Drain spaghetti. Add capers to mixture. Place spaghetti on warm plates. Place tuna mixture over top of spaghetti. Sprinkle parmesan cheese. Garnish with a few basil leaves. The secret of success is to work quickly and make sure that the mixture is not overcooked. As a variation, olive oil can be substituted with butter. Fettucine can be used instead of spaghetti.
Lard the caribou with salt pork or bacon. Sprinkle with salt, pepper and cloves. Marinate in claret with the two bay leaves for 2 to 3 days in the fridge. Drain, place in a baking pan, add water and sliced onion; cover and cook in slow oven (300 degrees) about 1 hour. Add the marinade and the cranberry juice, cover and cook until tender, about 1 hour longer.
Marinate the steaks or pork in the above mixture for 4-6 hours. Grill or broil to desired doneness.
Toast bread slices in toaster or toaster oven. Spread 1 T hummus on each slice of bread. Put sprouts on one bread slice, top with the second slice, and enjoy!
Combine sugar, cocoan, butter and milk in a saucepan and bring to boil; add vanilla. Remove from heat and stir in coconut and oats. Drop by spoonfuls onto waxpaper and refrigerate.
Place pie shell in a round cake pan (not a pie pan). Toss apples with cinnamon and place in pie shell. Cream 2 tablespoons butter, sugar, and eggs together. Add salt, vanilla, and cream cheese. Blend until just smooth and pour over apples. Combine brown sugar, flour, and 2 tablespoons butter, add pecans. Crumble this mixture on top of pie. Bake at 375 degrees for 45 minutes. Reduce heat to 350 degrees and continue to bake for 15 minutes. Allow to cool and serve.
Mix brown sugar, Emeril's Essence, salt, pepper, paprika, cumin, garlic and cayenne pepper thoroughly, and sprinkle on both sides of ribs to taste. For grilling, carefully wrap in aluminum foil and cook bone side down approximately 1 1/2 hours on low temperature. No need to turn. After ribs become tender, remove from foil and continue cooking on both sides to desired crispness. Apply barbecue sauce liberally to both sides and allow approximately 10 minutes for barbecue sauce to caramelize. Brush a second time if desired, and allow to caramelize. Remove from grill and enjoy! *For oven baking, wrap in aluminum foil and place on a cookie sheet in a 275°F oven for 4 hours. Place a pan with water in the oven also to keep them moist. Remove and discard foil and brush with barbecue sauce and allow 10 minutes to caramelize. Brush a second time if desired. Remove from oven and enjoy!
Place herring, potatoes, beets, pickles, apple and onion in glass or plastic bowl. Mix vinegar, sugar, water and pepper; pour over herring mixture. Toss lightly. Cover and refrigerate, stirring once or twice, at least 2 hours. Serve with Dilled Sour Cream. Garnish with parsley and wedges of hardboiled egg if desired.
Preheat oven to 190c. Spread the butterflied surface of the pork fillet with the mustard and place on a baking tray. Toss the nectarine quarters and red onion in the olive oil and place on the tray too. Put in the oven and cook for about 20 minutes, then sprinkle the pine nuts over the fruit and onions and cook a further 5 mins or until done to your liking. Remove from the oven and allow to rest a few minutes before slicing about half an inch thick. Divide the rocket between two dinner plates, then top with the nectarines onions, pine nuts and pork. Top with the shaved parmesand and drizzle over balsamic dressing to taste.
Butter a 9" x 13" baking dish. Layer in onions, cheese and chips. With the last layer of chips in place, combine soup, milk and pepper and pour over casserole. Bake at 350° for 45 minutes to an hour.
Add 1 teaspoon of oil to a frying pan and quickly saute the tomatoes and red pepper for 2 minutes, then remove from the pan and set aside. Whisk together the eggs, milk and paprika. Add another teaspoon of oil to the pan to heat then pour in the egg mixture, tilt the pan so the mixture spreads out evenly and cook for 1 minute or so (until the egg mixture starts to hold together). Place the sweetcorn, spinach and sauteed vegetables on top of the egg and continue to cook for another 1-2 minutes. Serve up and enjoy!
1. Put onions in bottom of crock pot. 2. Place meat on onions. 3. Sprinkle contents of dry onion soup mix over meat. 4. Pour entire bottle of chili sauce over meat. 5. Pour beer around meat. 6. Cover crock pot and cook on high for 1 hours and then on low for 6 hours. (or cook on low for 6-8 hrs). 7. Serve.
SAUCE: While cake is baking, make the sauce. In a medium saucepan, heat preserves, orange juice, and Grand Marnier until just warm and preserves are melted. Remove from heat and stir in sliced strawberries and lemon juice. Cool to room temperature then refridgerate at least 4 hours to allow flavors to blend. CAKE: Preheat oven to 350 degrees F. Grease and flour a bundt or tube pan and set aside. In a large bowl, combine biscuit mix, flour, baking powder, salt, and nutmeg and set that aside. In a mixer bowl, using an electric mixer, mix together granulated and brown sugars, cream cheese and butter on medium speed until soft and creamy, about 4 minutes. Beat in eggs, one at a time. Add milk and vanilla extract and dry (Bisquik) mixture and mix well. Pour into prepared pan, spreading evenly using a small rubber spatula. Bake approximatly 55 to 60 minutes or until a cake tester inserted into the center comes out clean. Let cool in pan for 10 minutes, then turn over onto cake dish, cool completely (fastest cooling time by placing it in the fridge). When completely cool, sprinkle with powdered sugar. TO SERVE: Slice cake and serve with Grand strawberry sauce.
Cut beef into 2 1/2cm cubes. Toss in flour to coat all over, shaking off any excess. Heat half the oil in a large flameproof casserole dish (20 cup capacity). Cook beef, in batches, until browned all over. Remove from dish. Heat remaining oil to same dish. Add onion, carrots and garlic. Cook, stirring, until onion is soft. Add wine. Simmer 1 minute or until sauce thickens. Whisk in stock until smooth. Return beef to pan with swedes, potatoes and thyme. Bring to boil. Cook, covered, in a moderately slow oven (160C) for about 2 hours, or until beef is tender, stirring occasionally during cooking. Meanwhile, to make dumplings, place flour, salt and pepper in a large bowl. Rub in butter until mixture resembles fine breadcrumbs. Stir in parsley. Using a butter knife, stir in milk until mixture forms a firm dough. Turn dough onto a floured surface. Roll dough until 1 1/2cm in thickness. Using a 5cm cutter, cut 12 rounds from dough, rerolling dough if necessary. Remove casserole from oven. Carefully discard thyme sprigs. Arrange dumplings over top of casserole and brush with a little extra buttermilk. Cook, uncovered, in a very hot oven (240C) for about 20 minutes, or until dumplings are golden brown and cooked through. Serve garnished with extra fresh thyme.
Saute onion, shallot, garlic and chile until soft in a non-stick pan. Stir in spinach until wilted. Mix in egg whites and scramble. Sprinkle with cilantro,red pepper, and salt.
BEANS: Heat olive oil in a medium saucepan and add cooked ham. Saute for about 1 minute on medium high heat. Add 1/2 cup onions, green peppers, garlic and cilantro. Cook for about two minutes Add salt and pepper to taste. Add tomato sauce. Keep cooking on medium high for about 1 minute. Add the beans and the potatoes and simmer for about 1 minute stirring frequently. Add the same amount of water using the beans can. Stir, cover and cook on medium low for about 20 minutes. Stir every 3 or 4 minutes. Set aside and let cool for about 5 minutes. MAMPOSTEAO: In a large saucepan, heat 2 teaspoons of olive oil and the unsalted butter. Reduce heat to medium. When the butter has melted add 1/2 cup of onions. Stir until onions are cooked. Add the white wine and stir until the sauce is reduced. Add the rice and stir constantly until all ingredients are hot and mixed. Add about 1 cup of the cooked beans stirring constantly. Add more beans as needed (Not necessarily the whole amount), and keep stirring until you get a nice creamy mix. Serve imediately.
Combine all spices. This is enough to coat 4 chickens. Marinate chicken pieces in Hendrickson's dressing OR Italian dressing for an hour or longer. Preheat oven to 350. Spray cookie sheet or 13" x 9" pan with Pam or line with foil. For each chicken you are preparing, combine 3 Tblsps of the above mix with 3/4 cup flour & 1 Tbsp unpacked brown sugar. Place ingredients in a Ziploc bag. Remove chicken pieces from marinade one at a time & place in Ziploc & shake to coat. Place on cookie sheet. Spray lightly with butter spray [like I can't Believe It's Not Butter!]. Bake uncovered about 1 hour at 350 without turning.
Whisk together the mayonnaise, oil, vinegar, mustard, capers, parsley, salt, pepper and spring onion; add the crab meat and fold gently to combine the ingredients well. Divide the lettuce leaves between 4 salad plates. Serve the crab mixture evenly among the plates and garnish with halved tomatoes. and lemon wedeges if using.
Drain apricots and reserve 3 tablespoons syrup for the dressing. Toss together the lettuce, spinach, celery, carrot and onion rings in a salad bowl. Place tuna in the centre of the greens. Arrange tomatoes around the edge of tuna, alternating with the apricot halves. Sprinkle with nuts. Serve with Apricot Soy Dressing. For Dressing, thoroughly blend all ingredients together using beater or whisk. Makes about 1 cup.
Preheat oven to 350 degrees. Sift the flour, ginger, baking soda, cinnamon and salt into a mixing bowl Stir the mixture to blend evenly and sift a second time into another bowl. Place the butter into a mixing bowl and beat until creamy, gradually beat in the white sugar. Beat in the egg and dark molasses. Sift 1/3 of the flour mixture into the butter mixture; stir to blend. Sift in the remaining flour mixture and mix together until a soft dough forms(do not overmix). Roll dough into 1" diameter balls between your hands. Roll each ball in cinnamon sugar or just sugar, and place 2" apart on an ungreased baking sheet. Bake until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.
Heat beer and beef stock to a boil in a small pot. Take the pot off the heat and add the mushrooms. Allow mushrooms to steep for 30 minutes. Strain mushrooms and reserve mushroom/beef/beer broth. Roughly chop the mushrooms. Preheat oven to 425°F Put ground beef and pork in a mixing bowl. Heat butter in a small skillet and add the onions. Cook, stirring, until onions have wilted. Add the mushrooms and continue cooking for 3-4 minutes. Season with salt and pepper, cook for an additional minute and remove from heat. Let cool briefly and add the onion and mushroom mixture to the meat. Add the mushroom/beef/beer broth, eggs, bread crumbs, parsley, chopped thyme, and salt and pepper. The mixture should feel very moist, if it feels dry, pour in some additional beer. Do not over-mix. Pack into a 21/2 by 41/2 by 81/2 inch loaf pan and bake for 40 minutes. While meatloaf is cooking, prepare the glaze by mixing together the ketchup, honey, and mustard until well incorporated. Remove from the oven and add glaze to the top of the loaf. Return to the oven and bake an additional 5-10 minutes until glaze has browned. Remove the meatloaf from the oven and allow to rest at least 20 minutes. Pour out any rendered fat from the pan, slice and enjoy with your favorite Harpoon beer. Boston based Sebastians also recommends that this dish makes a great sandwich!
Preheat oven to 425 degrees. Grease a cookie sheet with non-stick olive oil spray. Mix all ingredients together by hand and form into 1 1/2 inch round meatballs. Or make half the size for appetizers. Pan fry a little just to taste and adjust for seasonings. I say no need! ;). Bake for 10-15 minutes, until no longer pink in the middle. Enjoy with tomato or cream sauce, or brown gravy! Stick toothpicks in for appetizers. Or freeze by place cooled balls on a cookie sheet pan, once frozen place in a freezer container dating and marking to reheat in a hot sauce or 350 degree oven for 30 minutes.
Preheat oven to 350°F. In a large bowl combine beef, bread crumbs and milk. Pouring milk directly over bread crumbs. Add 2 tablespoons ketchup, Worcestershire and steak seasoning. Set aside. In a small bowl, crack egg and beat it slightly. This helps prevent overworking the meat while combining, resulting in a tougher meatloaf. Add egg to large bowl with meat mixture. Combine well with hands, do not overwork the meat mixture. Gentle press meatloaf into bowl and divide in half. Place first half into 7x10" baking dish and form into a flat meatloaf Gently press the center in to create a rim around the outside of the meatloaf. Add shredded cheese i nto the center of the meatloaf. Form remaining half of meatloaf in the bowl into a size similar to the meatloaf in the pan. Set op top and press the sides together to seal in the cheese. Form into a loaf shape about 11/2 - 2" tall. You may notice cracks in the loaf. Run your hands under warm water and then across the meatloaf to smooth the cracks out. Set meatloaf aside. In a small bowl combine 4 tablespoons ketchup and 1 tablespoon brown sugar. Mix well with a fork. Apply glaze evenly all over your meatloaf (except the bottom). Arrange bacon slices over the top of the meatloaf. Start by wrapping a piece of bacon across the front side and a second piece of bacon across the back side. Arrange remaining bacon over the top. Tuck the ends of the bacon under the meatloaf (this prevents curling). Place meatloaf in the oven and bake until bacon is crispy, about 1 hour. Remove from oven. Allow to rest uncovered for 20 minutes. Serve and enjoy!
Empty drained can of pineapple rings into a flameproof dish. Drizzle with maple syrup (to taste) and sprinkle with brown sugar (to taste). Grill under medium-hot grill until sugar is bubbling and caramelised. Serve with Greek-Style yoghurt (a strained, extra thick yoghurt), Vanilla Ice Cream or creme fraiche. Sprinkle with cinnamon or ginger or other spice to personal taste.
In large skillet saute chicken onion and garlic in oil 5 to 7 minutes or until the chicken is no longer pink. Add water and tomato; bring to a boil. Add the rice and seasoning package; reduce heat. Cover and simmer 15 minutes. Add peas and olives and cook 5 to 10 minutes longer or until liquid is absorbed.
Combine oil, vinegar, honey and salt in a jar with a tight-fitting lid; shake well. In a small bowl, combine remaining ingredients. Drizzle with dressing and toss to coat.
Combine all the meatloaf ingredients. Pat into a microwave safe loaf pan. Cook for 7 minutes on full power in the microwave. Blot the grease. Whisk together the sauce ingredients, and spread over the top of the loaf. Microwave on high another 5 minutes.
Preheat oven to 400 degrees F. Place chickpeas in a shallow roasting dish and cover with olive oil. Place unpeeled garlic cloves at edge of pan. Roast for 30 minutes, or until golden brown, stirring occasionally. Chop cucumber into quarter-inch-thick disks. Then quarter the disks. Place in medium size bowl and set aside. Whisk remaining teaspoon of oil with mint. Pour over cucumbers. Place peeled roasted garlic in a small bowl and combine with lemon juice. Mix well. Add Greek yogurt and whisk together well. Salt and pepper to taste. When chickpeas are cool, add to dressed cucumbers. Divide cucumber-chickpea mixture evenly onto four plates and spoon yogurt dressing over the mixture. Serve with toasted whole wheat pita bread.
In a large pot, combine steak, onion, and jalapeno. Saute over medium low heat until steak browns. Add water, kidney beans, corn, diced tomato, tomato paste, habanero, and bell pepper. Stir. Bring to a boil. Reduce to low heat. Add sugar, cumin, oregano, salt, pepper, and garlic powder. Stir thoroughly. Cover and let simmer for at least 20 minutes.
Drain pineapple but reserve the juice, chop finely. Heat oil in a pan, and add mustard seeds immediately to it. As soon as it begins to sputter, add cumin and onion seeds. Add ginger and chilies and saute for about a minute until just aromatic. Add the pineapples, raisins, sugar and salt. Add 1 1/4 cups of pineapple juice (use the reserved juice and make it up to 1 1/4 cups using water if needed). Bring to a boil, reduce heat to medium and cook uncovered for 15-20 minutes.
In a medium saucepan, place the beans in plenty of water and cook for about 1 hour, over medium heat, until tender. Drain and reserve 2 cups of the cooking liquid. In a large saucepan, heat the oil. Add the onion, bell peppers, tomato, garlic, and chipotle peppers and saute for 8 to 10 minutes. Add the beans, cooking liquid, sweet potatoes, and thyme and cook for 25 to 30 minutes over medium heat, stirring occasionally. Stir in the parsley and salt and cook for 5 to 10 minutes more. Spoon the rice into bowls and ladle the feijoada over the top.
Slice bread in half horizontally. Spread bottom half with pizza sauce,sprinkle with seasoning. Top with green pepper,ham,salami,pepperoni.and cheeses,replace bread top. Place on baking sheet.Bake 425 degrees for 12-15 minutes or until cheese is melted. If cooking on open grill-wrap in foil. If cooking on gas grill covered doesnt need foil.
In a small bowl place pecans and pour in brandy; let sit 30 minutes. Preheat oven to 400°. In medium bowl combine sugar, eggs, vanilla, corn syrup, salt and flour, mixing well. Stir in melted butterand brandied nuts. Pour into pie shell. Cover crust edges with narrow strips of foil to prevent over browning. Bake at 400° for 15 minutes; reduce temperature to 350° and bake 15 minutes. Remove foil from edges and bake 15 minutes more till puffed and golden. A knife inserted 1/2 way between edge and center will come out clean. Serve warm or cold topped with whipped cream or vanilla ice cream.
Place cloves of garlic in a roasting pan, still in skin and roast in 200c oven until browned and soft. (about 10-15 Min's). Remove and set aside to cool. Mushrooms. In a pan, melt butter, add garlic and mushrooms cook a few minutes to brown mushrooms, add wine and cook until liquid has evaporated, stir in parsley and thyme. Mushrooms can be made ahead and reheated in the microwave. Sauce. Heat a small amount of oil in pan, add onion and cook until soft. Add wine and stock, stir to dissolve stock. Squeeze each garlic clove into sauce, they will be the consistency of a puree. (I prefer to do this, but I think you can buy already prepared roast garlic puree, not sure if it tastes the same.). Add cream and pepper, just before serving mix a little water with cornflour and add to sauce. This is only meant to thicken slightly it is not supposed to be a really thick sauce. Serve over Ostrich. Ostrich Steaks. BBQ, grill or pan fry steaks until desired doneness, ostrich is a very lean meat and toughens when overcooked. It is better cooked medium rare, but if you prefer your meat a little more done do not cook more than absolutely necessary as it will be like eating leather. While the steaks are cooking heat some oil in a separate pan and cook prawns until pink and cooked through. To serve: Spoon mushrooms onto plate to form a base, place steaks on top and then top with prawns and drizzle with sauce. I topped mine with asparagus spears as well, if you want to make these they are very easy. I buy baby asparagus and use 5 spears per roll, wrap these with a piece of bacon and place in an oven proof dish drizzle with olive oil, add a couple of garlic cloves to pan and cook in 180c oven until bacon is cooked and asparagus tender, about 10-15 Min's.
Cook the unpeeled potatoes in boiling salted water until just tender. Drain, cool, and refrigerate overnight (or for several hours). Peel and grate the potatoes on a coarse grater. Season the potato shreds with salt and pepper. Fry the bacon in a large heavy skillet until the fat renders. If needed, add enough oil to coat the bottom of the pan. Add the potatoes, and mix to combine with the bacon. Gently press the mixture into the pan to form a cake. Cook for 20 minutes over medium heat until the bottom is golden and crusty. Invert a plate over the pan, and turn out the rosti. Add a little more oil to the pan, and slide the rosti back in, cooked side up. Cook until the other side is golden, about 10 minutes. Sprinkle with the grated cheese, cover, and let sit for about 2 minutes, until the cheese is melted.
Combine all ingredients except whipped cream, in a saucepan and warm over low heat. Remove from heat once sugar is dissolved and let cool to room temperature. Remove cloves and cinnamon stick. Pour over ice and top with whipped cream.
In a small bowl combine mustard, honey and orange zest. Brush over one side of ham. Grill uncovered over medium hot coals for 6-7 minutes. Turn; brush other side. Cook for additional 5-6 minutes.
Cook pasta according to directions. Rinse in cold water. Combine pasta, artichoke hearts, olives, onions, and the cheeses, dressing, and rest of veggies, ham and salami; toss and mix well. Taste to adjust seasoning, vinegar, or EVOO. Cover and chill pasta salad for at least 2 hours or overnight is best.
Chop cooked bacon& set aside. Cook onions in bacon drippings over medium high heat until transparent. Add flour, stirring to prevent lumps. Cook for 3 to 5 minutes until mixture begins to turn golden. Add broth gradually, whisking constantly until thickened. Reduce heat to simmer. Add potatoes, cream, bacon, parsley, garlic, basil, Tabasco sauce, and black pepper. Simmer ten minutes on low heat. Serve in bowls. Top with cheese and green onion.
Mix all ingredients together. Pour into greased/floured bundt pan. Bake at 350* for 44-55 minutes. Glaze with juice concentrate, dash of milk and enough powdered sugar to make glaze.
Preheat oven to 350 degrees F. Grease and flour a 9x5x3-inch loaf pan. Mix together flour, pudding mix, sugar, baking powder and salt; set aside. In another bowl mix together the milk, eggs, lemon peel and butter; stir in the extracts and mix well. Add to flour mixture along with poppy seeds; mix until just combined. Pour the batter into the prepared loaf pan and bake in the preheated oven for 60-70 minutes or until a toothpick inserted in the middle of the loaf comes out clean. Allow loaf to cool in the pan on a wire rack for 10-15 minutes, then remove from pan and finish cooling on a wire rack.
Combine brown sugar, corn syrup and margarine. Microwave on high for 1 minute Take out and stir until blended. Return to high setting until boiling (about 2 1/2 min). Cook 3 minutes longer. Add Rich Chex. Spread out on cookie sheet and cool. Break into pieces. *Can add nuts when mixing with Chex.
Mix the cream and creme fraiche in a small saucepan and bring the mixture to the boil. Thoroughly mix the mustard powder, sugar and salt in a bowl. Add the hot cream mixture together with the honey, little at a time, mixing until a thickish, smooth paste forms. Lightly whisk the egg and add to the mustard mixture. Pour the mixture back to the saucepan and bring gently to the boil, stirring continually. As soon as you see the first bubbles bursting on the surface of the mixture, take the pan off the heat. Let the mixture cool a bit, then mix in the vinegar. Sieve the mixture to remove any lumps of coagulated egg and spoon it in a small clean jar (or jars). Cover tightly with lid and store in refrigerator. Preferably consume the homemade mustard within one week. Serve with various meat dishes, like barbecued sausages, Christmas ham etc. Makes about 175 - 200 ml of prepared mustard.