HumbleIntelligence/food-ner-1-Million huggingface dataset:
Trim excess fat from oxtails. Fry a few pieces of fat in a heavy kettle or Dutch oven for drippings. Add oxtails and brown slowly. Pour off excess fat and season with salt and pepper. Add beer, brown sugar, Worcestershire sauce, and Tabasco. Crush garlic and herbs and stir them into stew. Cover stew and slowly simmer about 2 hours, or until meat is tender. About 30 minutes before serving add undrained onions and sliced carrots or whole carrots. DRAIN canned potatoes, and add them or 8 to 10 frozen potatoes to stew. Simmer until vegetables are thoroughly heated and potatoes cooked. Blend flour with 2 or 3 Tablespoons cold water and stir into stew. Cook until stew is simmering and thickened. Serve with hot biscuits or fresh bread, and plenty of paper napkins, for this stew tastes better if you pick up the pieces of oxtail with your fingers and eat the meat from the bones. Makes about 4 servings. Soups and Stews The World Over.
In a small bowl, add the first 12 ingredients; mix well to form a smooth paste; set aside. Add oil to a big saucepan; heat over medium heat. Add in the onion and garlic; saute about 4 minutes, stirring often, until the onion is translucent. Add in the paste and stir for 20 seconds. Quickly add the tomatoes and stir; make sure to scrape up the browned bits from the bottom of the pan. Once mixture begins to simmer, lower the heat to low, cover and cook for 15 minutes, stirring frequently. Add in the shrimp, stir to coat. Increase heat to medium-and cook, stirring frequently, for 3 minutes or until the shrimp are pink. Add in lemon juice; stir and serve immediately over hot cooked rice.
Cook gooseberries, apple, onion and vinegar until mushy. Stir in sugar and, when dissolved, add the remaining ingredients and cook until thick. Ladle into hot, sterilized jars and seal while still hot. Store in a cool, dark place.
Place margarine in 2-quart microwave safe casserole. Microwave on HIGH for 30 to 45 seconds until melted. Add potatoes, leeks and red pepper, toss to coat. Cover tightly. Microwave on HIGH for 6 to 8 minutes until potatoes are tender, stirring once halfway through cooking. Sprinkle with parmesan cheese.
As indicated in the introduction I have doubled the sauce of the original recipe. You may therefore halve it if you are not as partial to sauce as I am. Preheat oven 180°C / 355°F / gas 2. Remove any visible fat from the rabbit meat. Rinse rabbit meat under cold water and drain well with kitchen paper. Brush pieces with mustard, but do not use too much of it, as it otherwise will burn during the frying process. Generously salt and pepper the meat. Fry the meat pieces in portions in hot olive oil in an oven-safe pot until they have a nice colour. Use more oil if necessary. Put browned meat aside. Fry onions and bacon in the pot you fried the rabbit for 5 minutes, stirring frequently. Sprinkle with flour and stir. Add wine and stock and bring to a boil while you keep stirring. Add meat and thyme leaves. Cover with a lid and cook in the oven for 75-90 minutes or until tender. Remove pot from oven and put on stove. Add cream and 3 tablespoons of Dijon mustard. Mix and check if you want to add another tablespoon. Season to taste. Cook for a few minutes on the stove until the sauce is creamy. Serve on individual plates with mashed potatoes and vegetable of your choice. Garnish meat with thyme sprigs or thyme leaves.
Heat oil and butter in large nonstick skillet over medium high heat. Add garlic, onion, and red peppers and cook for 5 minutes, or until tender. Add stock, salt and pepper. Cover, reduce heat, and simmer for 10 minutes or until vegetables are very tender. Puree in food processor (or use immersion blender), return to pan and simmer 8 minutes until sauce thickens. Cook pasta in large pot of boiling salted water until al dente. Drain well and add to sauce in skillet. Sprinkle with basil; toss for one minute to allow pasta to absorb flavours. Transfer to large serving bowl and sprinkle with lemon zest. Serve with cheese and pass the peppermill.
Use a 5 quart (20 cups) or larger crockpot. Carefully sew together the cardamom pods using a needle and thread. You can put them in a little cheese cloth bundle, instead, if you have that in the house. Put chicken in crockpot, and add onion, garlic, and all of the dry spices. Plop in the butter and tomato paste. Add lemon juice and coconut milk. Cover and cook on low for 8 hours, or high for 4. The chicken should shred easily with 2 forks when fully cooked. Stir in plain yogurt 15 minutes before serving. Discard cardamom pods. Salt to taste, serve with white or brown basmati rice.
Cream butter, brown sugar, and egg. Stir together baking soda and water. Add to creamed mixture. Add flour and mix well. Shape into walnut sized balls. Place on greased cookie sheets. Flatten with fork. Sprinkle with sugar. Bake at 325F degrees for 15 minutes.
Preheat oven to 450°. Combine cornmeal, 1/2 teaspoon salt, black pepper, and red pepper in a shallow dish; set aside. Combine buttermilk and egg in a large bowl, stirring with a whisk. Add okra; toss to coat. Let stand 3 minutes. Dredge okra in cornmeal mixture. Place okra on a jelly-roll pan coated with cooking spray. Lightly coat okra with cooking spray. Bake 40 minutes, stirring once. Sprinkle with remaining 1/4 teaspoon salt.
Shape beef into three 1/2" patties and grill, covered till meat is no longer pink. Meanwhile mix the pizza sauce and catsup together and spread over crust to within 1" of the edge. Sprinkle with lettuce; top with tomato. Sprinkle with salt and pepper. When beef patties are cooked, cut into 1/2" pieces and arrange over tomato slices. Top with onion, pickles, and cheeses. Place pizza on a 16" square of foil and transfer to grill. Grill, covered over indirect medium heat for 12-15 minutes or till cheeses are melted and crust is lightly browned. Let stand for 5-10 minutes before slicing.
Heat oil in a saute pan. Saute ginger and garlic. Add bok choy and place julienned carrot and sliced tofu on top of bok choy. In a small bowl, mix 2 Tbsp of water, oyster sauce and tamari and pour over the vegetables and tofu. Cover and cook until the vegetables are soft. (Optional) Sprinkle some crushed red pepper.
Peel the sweet potatoes and cut them into 1.5" chunks. Drain one can of pineapple. Peel and coarsely chop the onion. Cut the kielbasa into 2 inch pieces. Load into a 6qt crock pot sweet potatoes first, onions next, pineapple chunks and the juice from one can after that, then kielbasa on top. Pour Mr. Yoshida's evenly over the food. Cook for 3 hours on high and then another 3-4 hours on low.
Place cold milk in mixing bowl. Add chocolate pudding mix and whisk for 2-3 minutes. Add thawed Cool Whip and whisk until mixed. Place in serving bowl or individual small bowls. Refrigerate until serving time. You can prepare with any flavor of pudding mix. I have also served with sliced strawberries.
In a small bowl, conbime the pineapple juice, soy sauce, horseradish, parsely, 3 teaspoons sesame oil, honey and pepper. Pour 2/3 marinade into a large resealable bag; add the salmon ad green onions. Seal bag and turn to coat; refrigerate for 1 to1 1/2 hours, turning occasionally. Add the remianing sesame to remaining marinade. Cover and refrigerate for basting. Coat the grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill salmon, covered, over medium heat or broil 4-6 inches from the heat for 8-12 minutets or untiil fish flakes easily with a fork, basting frequently with reserved marinade.
Boil chicken until done; drain and cut into little chunks. Cook the noodles according to the package while the chicken is cooking. Layer the noodles and chicken in a casserole dish in a noodle, chicken, noodle, chicken manner. Add the mixed veggies mixed with the cream of mushrooms soup on top Put into a 350 degree Fahrenheit oven. Bake until warm enough to eat, about 35 minutes.
Place the ground chuck in a bowl, and add the egg. Mix the egg in with the meat, to make sure the meat is fully soaked. Begin making your "Hamburgers.". What I do is take about a handfull of hamburger meat, roll it into a ball and flatten out. Next, pour bread crumbs out on a separate plate. Dip the each hamburger on BOTH sides into the bread crumbs. Cook in a frying pan with 2 - 3 tablespoons of butter on med-to med-low heat until fully cooked. Enjoy!
Mix black beans with cumin, coriander, chili powder and cayenne pepper and spread over the bottom of an over-proof baking dish. I don't usually measure the spices, so please use them to your own taste. (I'm a bit heavy handed with the cayenne pepper!) Sprinkle the grated cheese over top of the beans. I usually sprinkle a little chili powder or cumin on top of the cheese to give it a little color. Bake in preheated oven at 375°F for 10-15 minutes or until cheese is melted and bubbling slightly. Remove from oven and spoon sour cream evenly over the top of the cheese. Add shredded lettuce, jalapenos (if using), and top with fresh cilantro. Serve immediately with nacho chips for dipping.
For the pears, melt the butter in a medium skillet on medium heat. Add the pears and cook, turning occasionally, 5 minutes, until light golden. Stir in the lime juice, honey and vanilla bean and cook for 2 more minutes. Stir in the liqueur and remove from the heat. Let the pears steep about 3 hours. Discard the vanilla bean. For the cake, in a large bowl, beat the butter, sugar and lime zest with a hand mixer at medium speed until smooth. Blend in the baking powder and salt. Beat in the eggs, one at a time. Turn the speed to low and beat in the flour until just blended. Cover the bowl with plastic wrap and let rest 20 minutes. Meanwhile, grease a 9" springform pan and line the bottom with parchment paper. Drain the pears, reserving the syrup. Pat the pears lightly dry. Thinly slice half of the pears and reserve. Chop the remaining pears and stir into the batter. Transfer the batter to the prepared pan and level the top. Arrange the pear slices on top. Bake in a preheated 400 degree F oven for 10 minutes. Reduce the heat to 300 degrees F and bake until the top of the cake feels springy and the tester comes out clean, about 1 hour. Cool the cake in the pan on a rack. Remove the cake to a wire rack. Skewer the top and spoon the reserved syrup over the top.
Salt and pepper chicken breasts. Heat butter in skillet. Saute' chicken breast on both sides to brown. Transfer to ovenproof glass baking dish. Mix remaining ingredients into skillet dripping, blend well, and pour over chicken. Bake at 350 for 30 minutes, until tender. Serve over rice with pan juices.
Preheat oven to 400 degrees. Combine oil, garlic, salt and pepper in a shallow baking dish. Add the chicken and turn in the oil until coated. Sprinkle half of the thyme. Arrange the lemon slices around the chicken. Bake the chicken 8 minutes then turn. Place a lemon slice on each piece of chicken and sprinkle with remaining thyme. Bake until center is no longer pink 8-10 minutes.
Preheat oven to 350 degrees. For the crust, in a medium bowl, combine 2 cups flour, butter, 1/2 cup sugar, egg yolks and baking powder. Beat with an electric mixer on low to medium speed until combined (mixture will be crumbly). Press half of the crumb mixture into the bottom of an ungreased 13x9x2-inch baking pan. Bake 10-12 minutes or until crust is lightly browned. For filling, in a large bowl combine shredded apples, cheddar cheese, 3/4 cup granulated sugar, 1/4 cup flour and the cinnamon. Spread the filling evenly over the crust. Sprinkle with remaining crumb mixture and set aside. In a medium bowl beat the egg whites on medium speed until soft peaks form. Gradually beat in powdered sugar and softened cream cheese. Spoon the cream cheese mixture over the top layer of crumb mixture. Bake 30-35 minutes more or until golden brown. Cool in pan, cut into bars and serve.
Sift flour and salt into a bowl. Add beaten egg, along with some of the milk; beat for a minute or two. Add remaining milk. Place the batter mixture into the refrigerator for an hour or so to get really cold. Preheat oven 420 degrees Fahrenheit (210 degrees Celsius). Use a medium roasting dish and place oil in the pan. Heat in the oven until the oil is really hot; if you flick a spot or two of water in the oil and it really sizzles then it is hot enough. Quickly pour in all the batter and add the sausages, spaced a bit apart. Cook for 30 to 40 minutes . Lovely served with fresh vegetables of your choice and a gravy. I often freeze gravy to use with this type of dish.
Slice the unpeeled eggplant and sprinkle with salt; place in a colander to drain for 25-30 minutes. Pat eggplant dry and set aside. Heat 2 tbsp. olive oil in large saute pan; saute egplant until tender. Add a little oil as needed to prevent sticking. In large kettle, heat 2 tbsp. olive oil; add onions and saute until tender. Add lamb cubes, browning on all sides. Lower heat and simmer for 20 minutes, then add eggplant, tomatoes, lemon juice, cinnamon, and nutmeg. Season to taste with salt and pepper; add 1/2 cup water. Simmer for 1 hour, or until meat is tender. Serve over chelo, or steamed basmati rice. Lemon wedges also make a good condiment.
In a bowl, mix flour, ghee and salt. Add water and knead until dough is smooth and not sticky. Oil your hands with cooking oil and make the dough into small sized balls. Rest the dough for 2-3 hours. Leave overnight for ultimate satisfaction. Once dough is ready, flatten and flip dough before frying. See below video for reference.
Brown chicken breast in butter or margarine. Add cheese soup, tomatoes, onion, and basil. Cover and simmer for 30 minutes.
In large bowl beat milk, pudding mix and spice with wire whisk for 1 minute. (Mixture will be very thick). Whisk in Libby's 100% pure pumpkin. Stir in whipped topping. Spread in crust. Refrigerate at least 2 hours or until set. Garnish as desired. *Note: May substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves in place of the pumpkin pie spice.
Mix crust ingredients together and press into tart tins. Mix filling ingredients together and spoon into tart shells. Bake 25 minutes at 350 degrees Fahrenheit.
Preheat oven to 350F and grease 2.5 quart round casserole dish with canola spray. Wash yellow squash and dice into small pieces. Chop onion finely. Heat 2 T olive oil in skillet over medium heat. Cook onion and squash in skillet 8-10 minutes. Add 2 T water, cover skillet and cook vegetables another 3 minutes until soft. Add cream of celery soup, sour cream, and 1 cup of the shredded cheddar cheese to the skillet, mixing well. Add 2/3 of the dry stuffing mix to skillet, mixing thoroughly. Transfer skillet mixture to greased casserole dish. Sprinkle remaining half cup of cheddar cheese over top of mixture in casserole dish. Sprinkle remaining one-third of dry stuffing mix on top of cheese layer. Melt 3 T butter and pour evenly over top of casserole. Bake at 350F for 30 minutes.
Place chicken in a bowl and break up chunks. Add mayonnaise, celery and onion. Mix well. Serve on bread or desired way.
Preheat oven to 350 degrees. In a large bowl, mix together all cake ingredients until moist. Beat by hand for 2 minutes. Coat a 9 x 13 inches pan with nonstick spray. Pour batter into pan. Bake 30-40 minute or until a toothpick inserted in the center comes out clean. Cool completely. Frosting: In a large bowl, mix together all frosting ingredients until well blended. Spread over cake. Store in refridgerator. For a multilayer cake, bake batter in two 9-inch cake pans for about 25 minute or until it tests done. Split cooled layers in half horizontally, spread with frosting and stack.
Combine all ingredients in bread machine in order given. Bake on white bread cycle with light crust.
In a 3 quart pot, saute the onions and garlic in the butter over medium heat for a few minutes, stirring occasionally. Add the remaining ingredients, except for the zucchini, and bring the soup to a boil. Cover, reduce the heat, and simmer for about 20 minutes. Add the zucchini, cover, and continue simmering for another 10 minutes, or until the zucchini is tender and the rice is cooked. Taste, adjust the seasoning if desired, and serve.
Make sure you prepare this in the morning and leave it bubbling away for at least 8 hours (make sure you don't leave it unattended and follow the guidelines of your slow-cooker). You can do this even if you don't have a slow-cooker but use a fairly big deep-bottomed saucepan or casserole pot and leave on a low heat setting for at least 3 hours. 1. Prepare all veggies and chop into about inch size pieces or bigger if you like (I prefer big chunks). 2. Prepare the tomatoes as above. 3. Chop the stewing beef into inch size pieces, you don't really want them much bigger as they will go chewy and not soft. 4. Chop the chorizo sausages as above into cm size slices. 5. place all ingredients (except the gravy granules and worcester sauce) into your slow cooker along with the water or vegetable stock and turn on as per guidelines. Leave until it comes to the boil and when it starts to simmer add the gravy granules and worcester sauce. Leave bubbling away for approx 8 hours (3 hours if not using a slow cooker) and then serve. be careful as can be very hot!
Place ribs in a large stock pot and cover with cold water. Add the salt, garlic, ginger and onions. Bring to a boil, reduce heat to medium low-you want it to still simmer-and cook for 45 minutes to 1 hour. Meanwhile prepare Sauce. Place all ingredients in a large saucepan, bring to a boil, reduce heat to a simmer and cook for 1 hour, stirring often. Strain and set aside. While ribs and sauce are cooking prepare grill if using coals, or prepare gas grill 10 to 15 minutes before grilling-white hot coals or a hot gas grill. Remove cooked ribs to a plate and let drain. Baste ribs with prepared sauce and place on grill. Baste frequently until ribs are well coated and heated through. Serve.
Heat oven to 350 degrees F. Grease baking sheet or line with parchment paper or Silpat sheet. In medium bowl, combine almond flour, 1/4 cup coconut flour, Parmesan cheese, rosemary and baking soda until blended. Using pastry blender or 2 knives, cut butter into flour mixture until pea-sized pieces form. Stir in egg and buttermilk just until dough forms. Sprinkle 2 tablespoons of coconut flour on work surface, shape dough into 1-inch thick round. Using 7/8" biscuit cutter, cut 9 biscuits, reshaping scraps as needed. Arrange biscuits on greased or lined baking sheet. Bake 12 minutes or until golden brown. Garnish with fresh rosemary, if desired. OPTIONAL BASIL AND SUN-DRIED TOMATO: Replace fresh rosemary with the fresh basil. Stir in minced sun-dried tomatoes. OPTIONAL GARLIC AND SAGE: Add garlic powder to dry ingredients and swap fresh sage for the rosemary.
Spray a saucepan with the low-fat spray. Gently cook the onion, pepper, mushrooms and garlic to soften. Add the remaining ingredients, bring to a boil and simnmer for 15 minutes.
Preheat grill to medium-low heat. Drizzle 1/2 teaspoon sesame oil onto each filet and rub onto all sides. Then drizzle 1 teaspoon soy sauce onto each filet and repeat. In a small bowl, combine garlic powder, onion powder, ginger, paprika and black pepper. Sprinkle evenly onto all sides of each filet. Allow to marinate at room temperature for 20 minutes. Just before grilling, carefully apply olive oil to grill rack via paper towel or grill brush. Grill salmon for 5-7 minutes on each side (depending on filet thickness--thinner filets will take less time to cook through) or until cooked through. Try to only turn the filets once to prevent the fish from breaking apart. Remove to a serving platter and enjoy!
Start boiling salted water in big pot for bucatini. Wash and dry the fresh produce. Cut out and discard the cabbage core; thinly slice the leaves. Peel and roughly chop the garlic. Quarter and de-seed the lemon. After water is boiling, add the pasta to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, drain thoroughly. While the pasta cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the breadcrumbs and toast, stirring frequently, 1 to 3 minutes, or until golden brown. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Wipe out the pan. While the pasta continues to cook, pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. To the pan, add the tomato paste, the juice all 4 lemon wedges, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add the seasoned shrimp and cook, stirring occasionally, 2 to 3 minutes, or until opaque and cooked through. Turn off the heat. Add the cooked pasta and half the reserved pasta cooking water to the pan of cooked shrimp and cabbage; season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Garnish the finished pasta with the toasted breadcrumbs. Enjoy!
You may also experiment with other food times such as chucks of garlic bread, Brussels sprouts, etc. Place potatoes in a saucepan in just enough water to cover them. Bring to a boil, reduce heat, cover and cook 5-10 minutes or just until slightly tender; drain. Thread veggies onto four skewers and brush with salad dressing. For enhanced flavor, allow to soak in dressing for 30 minutes or so before grilling. Place kabobs upon heated gas grill or on charcoal grill about 5 inches from medium coals. Cover grill and cook 8-10 minutes or until veggies are tender and slightly browned, periodically brushing with additional salad dressing and turning occasionally.
Wash and sort cranberries; place in large mixing bowl. Add carrots, apple, sugar, salt and cider and stir to blend well. Spray a 2-quart casserole with nonstick spray coating. Spoon vegetable mixture into casserole. Dot vegetables with butter. Bake, covered in preheated oven at 350 for 40 minutes or until carrots are tender. Stir midway through baking.
Yogurt Cheese (Labaneh): Line a strainer with 2 layers of cheesecloth; place the strainer over a bowl and pour the yogurt into the strainer; set aside at room temperature for at least 8 hours or until very, very thick. If using the garlic, push it through a garlic press and stir into the thickened labaneh. Refrigerate. Pasta: Make sure labaneh is at room temperature; boil the pasta in salted water until al dente; drain and return to the pot, stirring until all liquid has evaporated. Add the paprika to the melted butter; toss the butter mixture and yogurt cheese with the pasta; season with salt and pepper.
Mix all ingredients together. Pour batter into prepared 13x9 cake pan. Bake at 350 for 30-40 minutes. Serve with frosting (though it doesn't need any!).
Preheat the oven to 375 degrees. Combine the hamburger and crushed crackers in a large bowl. Next, add the chili and egg. I find that mixing with a fork is best. Now add the chopped onion and green pepper, salt, and pepper. Mix well. Form into 1.5 to 2 inch balls and place them into two 9 x 13 baking dishes sprayed well with a non-stick coating. There will 12 in one dish and approximately 5 in the other. Place in the preheated oven. Cook for 55 minutes. Carefully remove from the oven and top each of the meatballs with the shredded cheese mixture. Return to the oven for 5 minutes to melt the cheese. Remove from the oven and cool for 5 minutes. We enjoyed these best when served with tortilla chips, salsa, and jalepenos (if you dare).