HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in pan. Add onion and cook on medium heat until softened. Add the kidney beans and tomatoes, then stir in the rest of the ingredients. Bring to a slight boil. Simmer for approx 20 minutes (longer if you like), stirring occasionally. Serve with rice.
Wash and cut cabbage head. I usually quarter, then cut in half again. Be sure core is removed and discarded. In large pot, sautee garlic in hot olive oil until tender. Add cabbage, chicken broth, salt and pepper. Bring to a boil. Immediately reduce to a simmer and cover. After about 45 minutes, add beans, then re-cover pot. Cook until everything is heated and tender throughout and all flavors have blended. You can add hot pepper flakes when serving, if desired. We also like to drizzle a bit of fine quality olive oil on the top of our bowls before eating. Enjoy with good crusty bread and you have yourself a healthy meal!
Combine meat, vegetables, water, 1/4 C gravy, 1 T worcestershire sauce, 1 tsp onion powder and 1/4 tsp garlic powder, and set aside. Put margarine in a deep-dish 10 inch pie plate and place in a cold oven. Turn heat to 425 degrees. Puree milk, eggs, flour, salt and pepper in a blender container at high speed for 45 seconds. Remove pie plate from the oven and pour the batter in the plate. Spoon meat and vegetable mixture into the center of the pie plate. Place in oven for 30 minutes, being careful not to open oven door during that time. While casserole is baking, heat remaining 1 C gravy with remaining 1 tsp Worcestershire sauce, 1/2 tsp onion powder and 1/2 tsp garlic powder until hot. Serve casserole topped with gravy.
Combine and stire warm water, yeast, and sugar. Set aside. Then combine milk, oil, brown sugar, molasses, and salt and stir until melted. Add the water when the mixture is lukewarm add the yeast mixture. Comine the flours together in a seperate bowl then add 5 cups of the combined flour to the above mixtures and beat well with a mixer or by had. Then let rest for 15 minutes. Add remaining flour and knead until smooth and elastic. Place in greased pan and grease top. Cover and let rise until double. Punch down and let rise again. Then shape into 4 loaves. Greast tops with oil and let rise until double again. Bake at 350 degrees for 40 minutes. Do not overbake. May add 1 cup natural bran if desire. Use 1/2 Cup let flour. Yield: 4 loaves.
Cook together all ingredients except vanilla until mixture forms soft ball when dropped into cold water. Add vanilla and stir until desired consistency to spread.
In a large bowl, combine the flours, salt and baking powder, then add 100g of the butter or ghee and with your hands, rub this through the flour. Mix together the milk and eggs then gently combine this mixture with the flour. Knead the dough together lightly. Transfer to an oiled plastic bag and set aside for at least 30 minutes (the dough can be kept in the refrigerator overnight).Divide the dough into 8 portions and roll each out to a 20cm flatbread. Melt the remaining 50g of butter or ghee. Heat a frying pan until medium-hot. Brush each roti with a little butter or ghee and cook, 1 at a time for 2 minutes, turning frequently, until speckled brown and firm. Keep the cooked roti covered with tinfoil in a warm oven until all are cooked.
Whisk together the first 5 ingredients and pour in a 13 x 9 x 2 glass baking dish. Add flank steak and turn to coat; marinating steak at least 2 hours, or up to one day, refrigerated, turning occasionally. Preheat broiler. Remove steak from marinade and broil about 4 minutes per side for medium-rare. Carve thin slices across the grain at a diagonal.
Soak dried mushrooms. Shred roast pork, Chinese cabbage stems, bamboo shoots, and soaked mushrooms. Slice water chestnuts thin. Heat oil. Add vegetables and pork; stir fry 1 minute. Then cook, covered, 1 to 2 minutes over medium heat. Drain and let cool. Beat eggs. Stir in salt, sugar and stir fried ingredients. Heat remaining oil. Fry mixture as small omelets, or divide mixture in half and pan fry as 2 separate large omelets. Turn over to brown each side. NOTE: This omelet is sometimes called Subgum Egg Foo Yung because of its many and varied ingredients. VARIATIONS--------. For the bamboo shoots, substitute 1 cup bean sprouts, blanched. For the Chinese cabbage, substitute celery, blanched. In step 3, add with vegetables and pork 1 slice fresh ginger root, minced; 6 scallion stalks, slivered; and 1/4 cup smoked ham, shredded.
In skillet over medium-high heat, cook bacon until just beginning to brown, 3-4 minutes. Drain on paper towel; reserve. Remove and reserve all but 1 t drippings from pan. Add mushrooms; cook until liquid evaporates, 6-8 minutes. Add 2 t garlic; cook 1 minute. Transfer mushrooms to bowl; cool 10 minutes. Meanwhile, preheat oven to 425 degrees. Combine butter and remaining garlic; brush over both sides of bread. Place on baking sheet. Bake until golden, 4-5 minutes. In bowl with mushrooms, mix in beef, Worcestershire sauce, egg yolk and salt just until combined; shape into 4 patties. Wrap reserved bacon around patties; secure with toothpicks. Sprinkle with pepper. In same pan, heat 1 T reserved bacon fat and add the patties. Cook, turning once, 5-6 minutes per side until no longer pink inside. Remove from pan; discard all but 2 T drippings. Add wine, mustard and rosemary. Cook, stirring, until thickened, about 30 seconds. Remove toothpicks. Serve the sauce with the beef patties. You can top the bread with the beef patties or you could just eat the garlic bread on the side.
Scrape seeds from vanilla bean into a medium bowl. Combine seeds, bean, yogurt,1 1/2 tablespoons sugar, and a dash of salt. Let stand for 1 hour, and discard bean. Preheat oven to 350 degrees. Combine remaining sugar, remaining dash of salt, bourbon, and vanilla extract in a large bowl, stirring with a whisk. Add peaches, and toss gently. Arrange peaches, cut side down, on a parchment-lined baking sheet, and reserve sugar mixture. Bake peaches at 350 degrees for 10 minutes. Turn peachhalves over, and drizzle cavities with reserved sugar mixture. Bake an additional 10 minutes or until just tender. Serve with yogurt, and juices.
Combine garlic clove, chopped onion and ground beef. Brown and drain in large skillet. Add tomato sauce, paste, water (I just use the empty tomato sauce can to measure the water) chili powder, oregano, seasoning salt, salt, sugar, Tabasco sauce, and pepper. Simmer 30 minutes. Add 1 cup cooked white rice, stir. Layer Frito's on a plate (a little will go a long way!) and top with meat mixture, then cheese and so forth with additional toppings (lettuce, tomatoes, green onions, avacado, sour cream). Enjoy!
In a microwavable casserole dish, cook hamburger on high for approximately 5 minutes. Saute mushrooms very lightly in fry pan,using pan spray. To partially cooked hamburger, add onion, mushrooms, beef flavor,garlic, flour mixed with enough water to form a paste -- Stir well and cook again at medium level power for another 5 minutes -- Now add enough water to create a little more gravy. Also add the precooked macaroni & grated cheese. Cook again on medium power until hot,5 to 10 minutes -- .
Boil cabbage head and peel leaves off as they soften. (To make this easier you may want to freeze the heads first). Rinse rice and cook as directed. Add cooked ground beef and chopped cooked bacon to rice. Add salt and pepper to taste. Using a sharp knife, slice the top of the spines off the cabbage leaves to make the leaves flat. Roll a teaspoon or two of the rice filling into the leaves like a log, making sure to tuck the sides of the leaves inches. Line each cabbage roll in a casserole dish. Once full, pour whipping cream over the top and cover with extra cabbage leaves to prevent top layer from burning. Cover and bake at 350°F or until cream has evaporated and tops of cabbage leaves are browning. Remove from oven, remove top cabbage leaves and enjoy!
Preheat oven to 475. Saute onions, garlic and spinach in 1 teaspoon oil{adding more is needed}till translucent. Remove from pan season with basil, oregano, habanaro, salt and pepper, set aside. Unroll pizza dough and shape into a circle and place on a pizza stone. Brush 1 tablespoon oil on dough, arrange tomatoes, cut side up and shrimp on oiled dough. Place spinach mixture around the shrimp and tomatoes. Top with mozzarella then grated cheese. Sprinkle remaining oil over all. Bake 10-15 minutes till bubbling and lightly browned.
Make the crust and pre-bake it using any unsweetened buttery crust recipe to produce a crisp crust. Boil enough water to cover the prunes in a bowl. Cover them and let sit for twenty minutes. Chop prunes coarsely. Preheat the oven to 350°F. Saute the onions over medium heat in a large sauce pan in the oil. Salt lightly. A lot of water will come out of the onions. Either cook it away or drain after ten minutes and add the balsamic. Toss to coat and continue cooking the onions. Cook until liquid is absorbed and onions are meltingly soft. Mix the mustard powder and prunes into the onions well and heat through. If you are so inclined, you could add a few minced anchovy filets at this point. Dump the whole mess in the pie crust and crumble the blue cheese all over the top of the tart. Bake for 25 minutes in a 350°F oven or until the cheese takes on a bit of color and the crust is crispy. Nice and sweet with no added sugars. Everything sweet you taste is from the balsamic and the onions. The blue cheese (and optional anchovy) cuts through the sweetness.
Preheat oven to 375°F. Coat a 2-quart rectangular, round or oval baking dish with cooking spray. In a large bowl, combine rice, salsa and cumin. Spoon 2 cups of rice mixture into prepared baking dish and spread out to evenly cover bottom of dish. In another large bowl, combine refried beans, corn, chili peppers and chili power. Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top. Squeeze out any excess water from spinach or collard greens and then spread on top of bean layer; sprinkle with 6 tablespoons of cheese. Top with remaining rice mixture and smooth out top; sprinkle with remaining cheese. Place casserole on a large rimmed baking sheet to catch any spillage. Bake until heated through and cheese is browned and bubbling, about 30 minutes. Sprinkle with cilantro (if desired), cut into 6 pieces and serve.
Chop onions and green peppers into very small chunks. Sautee onions and peppers in butter until tender but still somewhat crisp. While onions and peppers are cooking, dump the BBQ sauce and cayenne pepper into a bowl and mix thoroughly. Drain onions and peppers, and mix them in with the other ingredients. Refrigerate in a sealed container for at least two hours to allow the cayenne pepper permeate the sauce. The longer, the better. I typically leave it to steep overnight.
In a food processor, combine dry ingredients and pulse a few times. Add pieces of butter a few at a time and pulse until combined. Put in a mixing bowl and chill for ten minutes in refrigerator. Preheat oven to 400 degrees. Add buttermilk, mixing until ingredients are moistened. Immediately pour onto floured surface and knead twelve times. Roll into a 1" thickness and cut with a 2" biscuit cutter. Place on greased cookie sheet, close but not touching. Brush with buttermilk. Bake for twenty minutes or until golden brown. Serve hot. May be frozen and reheated.
Preheat oven to 350. Cook chicken and onion in oil over medium heat in skillet, add cream cheese. In a separate bowl, melt velveeta in microwave and stir in milk. Put chicken mixture in each tortilla and roll up, placing seam-side down in 9X13 pan. Pour velveeta mixture over wraps. Garnish with salsa and olives. Bake at 350 for 20-30 minutes until cheese is bubbly. Serves well with sour cream.
Heat oven to 350°F. In mixing bowl, thoroughly blend pumpkin, brown sugar, honey, vegetable oil and eggs. In separate bowl, sift together flours, baking soda, salt, cinnamon and nutmeg. Stir in oats and ginger. Slowly add to pumpkin mixture, stirring constantly, until moistened. Fold in nuts. Pour batter into greased loaf or Bundt pan and bake for 45 to 55 minutes. Remove from pan. Cool slightly and serve warm, plain or with Pumpkin Custard. Yields 12 to 16 servings.
grease a 9x5 loaf tin. sift the flour,baking soda and baking powder and add the sugar. warm the syrup,malt and milk; stir till well blended; then allow to cool. add the fruit to the flour,stir to cover,then stir in the cooled syrup mixture and the eggs. stir to blend all ingredients. turn into prepared tin and bake on centre rack of the oven at 300*F (mark2) for about 1 and 1/2 hours. turn out on rack to cool. store. wrapped in foil. to enjoy--slice,butter and munch away!
Brown the beef in oil. Add the onions, celery, and garlic and saute until soft. Add the remaining ingredients and enough water to cover and simmer for about 2 to 3 hours or until meat is tender. Add more water if necessary.
In a small bowl, mix together rosemary, tarragon, pepper and salt; rub evenly over both sides of pork chops. In another small bowl, mix together vinegarette, scallions, honey and worcestershire sauce; set aside. In a large skillet over medium-high heat, cook chops in olive oil for 5-6 minutes on each side until browned. Pour the rasp vinegarette mixture over meat in skillet and cook about 4 more minutes or until juices run clear. Remove chops to a platter and cover to keep warm. Add sliced strawberries to skillet cooking juices and heat through. Pour over the pork chops and serve.
Mix crab, shrimp, sour cream, chilis, chili powder, cumin and salt. Cover bottom and sides of a 13x9 dish with tortilla chips. Cover chips with seafood mixture and top with salsa, cheese, olives and scallions. Bake at 350 degrees for 16 minutes or until heated through and cheese is melted. Serve hot.
Heat 1 tbsp of butter in 10-inch skillet over medium-high heat; cook mushrooms and onion until tender and liquid is evaporated; season with salt and pepper and cool slightly. Cut thawed pastry into four portions. Place one-fourth of mushroom mixture in center of each portion of pastry. Spread one-fourth of Liverwurst Spread over one side of each steak. Place steaks, liverwurst side down, over mushrooms; wrap pastry around meat. Trim excess pastry and seal ends. Place pastry-wrapped meat, seam sides down, in greased, shallow baking pan. Beat egg and water and brush pastry. (You can reroll trimmings to make cutouts. Place cutouts on pastry-wrapped meat. Brush again with egg.) Bake, uncovered in 400 F oven for 15 minutes, until pastry is golden and meat is medium-rare. (To test doneness of meat insert thermometer into pastry; it should register 145°F for medium-rare.) SAUCE: In medium saucepan, combine broth, wine, shallot and thyme; heat to boiling. Reduce heat; simmer, uncovered, 5-7 minutes (until reduced to 1 1/2 cups). In small bowl, mix 4 tbsp butter and flour until smooth. Add to wine mixture; cook until thickened and bubbly. Simmer 1 minute, stirring constantly. Add parsley. Serve with beef.
Preheat oven to 350 degrees. In a nonstick skillet, using a teaspoon of butter or oil, sweat the onions, pepper and garlic until soft. Add the ground meat and cook until no longer pink, then add the spices and mix well. Remove from heat and drain off excess fat. Prepare a rectangular baking dish (of a size similar to that of the phyllo sheets - I used 9" x 13") by lightly brushing the bottom and sides of the dish with the melted butter or oil. Layer the phyllo dough in the pan, brushing each two or three sheets with melted butter or oil. When 1/2 of the phyllo dough has been layered in the pan, spread the meat filling in and continue covering with the remaining phyllo dough, making sure to brush the last layer with a bit of extra butter or oil to ensure a nice golden color. Before baking uncovered in the oven, cut through the "pie" with a sharp knife into squares or diamonds. Bake until golden. May be eaten either hot or cold, with a large green salad. This dish may be made vegetarian by substituting a spinach/feta cheese mixture for the meat filling according to the original recipe, but I've always used the meat. I've also added feta cheese in with the meat mixture, and it makes a nice addition.
Stew meat until tender, add vegetables and spices. Cook until vegetables are done, strain off one cup of stock from stew, thicken slightly with beef roux mixture. Pour back into stew and let simmer until ready to serve (about 1/2 hour.) Remove cloth bag of spices.
Trim and finely slice your scallions. Finely chop your cilantro. Put a pan on low heat and add 2 good lugs of olive oil. Sprinkle in the curry powder and add the scallions. Stir around and add the butter. Cook for 20 to 30 seconds and when it's all bubbling nicely, add your coconut milk. Bring to the boil, then turn the heat down and simmer for 2 minutes. To finish, season to taste with salt and stir in the cilantro and lemon juice. Serve hot, with fish or meat and a side of jasmine rice.
To make the dressing, stir together the first 9 ingredients in a large bowl, set aside. Peel the shrimp and dice them into small pieces. Combine the shrimp with the celery and mix with the dressing. Divide the shrimp salad equally between the endive leaves, spooning the salad into the bottom half of the leaf.
In a large pot, bring 1 gallon water to a boil over high heat. When water boils, sprinkle in 4 tsp salt and add pasta. Stir well and cook about 12 minutes or until just tender, al dente. As soon as you put water on to boil, start sauce. In a large saucepan, heat oil over medium heat. Add garlic and cook, stirring, 2 minutes, being careful not to burn. Add onion, salt, pepper, basil, thyme, and oregano and stir, cooking for 5 minutes. Add anchovies and anchovy oil, raise the heat to medium high and cook 1-2 minutes, stirring and mashing up the anchovies. add tomeatoes, using your hands to crush them up a bit, and add all the juice. Add bay leaf and red pepper flakes and simmer 5 minutes. Add olives and capers and simmer andother 5-10 minutes. Taste and adjust seasoning. Drain pasta and place in a large bowl. Toss with warm puttanesca sauce and serve.
Toast muffin halves. Cover each half with 1 ounce bacon or ham, 1 egg, and 1/4 of an avocado, sliced. Top each half with 1/4 cup hollandaise sauce. Serve immediately.
Pre heat the oven to 200c (180c fan forced). Roll out the dough thinly and line 2 x 20 cm pie plates. Place piece of foil in each base and cover with raw rice or pastry weights to prevent pastry from bubbling up during the cooking & prevent shrinking. Cook the pastry 15 minutes. Remove from oven and remove the foil and rice. Put eggs & cream in a bowl and whisk until well blended. Add the cheese's. spinach, cayenne and salt and pepper to taste. Mix well and divide the mix between the pastry shells. Reduce the oven temp to 185c (165c fan forced) and cook the flans for about 25 minutes or until the centres are set. Remove and cool on rack.
Place ready made pizza crust on baking pan. I use Boboli brand in large or extra large. Preheat oven to 450°F. Saute onions and garlic in little olive oil until slightly tender but still crunchy. Spread onion and garlic on top of pizza crust and cover with mozzarella cheese. Top with parmesan cheese and red pepper flakes. Bake 10 minutes. Cool a few minutes then cut and serve.
Combine pecans, graham cracker crumbs and butter in a bowl and mix well. Press in a lightly buttered 10-inch springform pan and bake at 350° for 10 minutes. Remove to a wire rack to cool completely. Beat cream cheese in a large mixing bowl until smooth and creamy. Add eggs, 1 1/4 c sugar, lemon juice and 2 tsps vanilla and beat well. Spoon into the cooled prebaked crust. Place pan on a baking sheet and place in middle of oven. Bake at 350° for 40 to 45 minutes or until set. The cheesecake will rise slightly, crack in several places, settle, and cracks will minimize. Let stand 15 minutes at room temperature to cool. Mix sour cream, 1/4 c sugar and 1 tsp vanilla and chill, covered in the refrigerator until ready to use. After the 15 minutes of cooking time for the baked cheesecake, spread with the sour cream mixture and bake again at 350° for 5 minutes. Let stand at room temperature to cool. Chill, covered, for up to 2 days. Rinse the strawberries and pat dry. Arrange pointed end up on top of the cheesecake. Spoon raspberry glaze over the top. Chill, covered, until glaze is set. For glaze: Mix a small amount of jelly and the cornstarch in a saucepan. Add the remaining jelly, schnapps and water and mix well. Cook over medium heat for 5 minutes or until thickened and clear, stirring constantly. Cool to lukewarm, stirring constantly.
In a medium mixing bowl beat sugar and shortening together until fluffy. Add egg and molasses; beat until combined. Combine the flour, baking soda ginger, 1/2 teaspoon cinnamon, salt, and cloves. Add to sugar mixture; beat until smooth. Stir in the hot water. Pour 1 to 1/4 cups batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly;do not open until done. Bake according to manufacturer's directions.(Do not overbake.). When done,use a fork to lift waffle off grid. Repeat with remaining batter. If desired serve warm with with sweeten whipped cream and additional cinnamon. Makes eight 4-inch waffles.
Brown ground beef in large teflon pan. Add rest of ingredients, stirring thoroughly. Recipe can be doubled or increased as desired with good results.
heat oil in saute pan over medium heat. add garlic, and parsley, cook 2 minutes. add olives, capers, and anchovies, mix and cook 2 minutes. incorporate tomatoes and cayenne pepper. season and cook for 6 minutes over medium heat. add hot pasta and cheese. mix and serve.
Preheat oven to 350. Mix soup and milk, reserving one cup; pour remainder into UNgreased 13x9 cake or casserole pan. Add rice, mushrooms and minced onion to the soup-milk, mixing well. Lay chicken pieces over rice-soup-milk mixture, pour reserved milk over the top of the chicken. Cover with foil, sealing edges TIGHTLY. Bake for one hour; uncover and bake until golden & bubbly (about 15-20 more minutes).
In a large mixing bowl, beat together butter and sugar until fluffy. Stir in eggs and vanilla; mix well. Stir together flour, baking soda and salt, then add to butter mixture, mixing until thoroughly combined. Divide dough in half and place each half on a piece of plastic wrap. Shape into a log about 21/2 inches in diameter and wrap tightly. Refrigerate for at least 2 hours until firm. To prepare cookies, preheat oven to 400°F Slice dough thinly and place on lightly greased baking sheets. Bake for 8 to 10 minutes or until lightly browned around the edges. Transfer cookies to a baking rack to cool. Store in an airtight container. Alternatives: Lemon: Sub lemon extract for vanilla and add 2 tsp finely grated lemon zest. Cherry: Sub cherry extract for vanilla and add 1/2 cup finely chopped dried cherries or dried craisins. Nut: Add 1/2 cup finely chopped pecans or walnuts. Chocolate: Stir in 2 squares melted semisweet chocolate.
Heat the oil in a saucepan and stir-fry the carrots and spring onion whites for 1 minute. Add the tofu and stir-fry till the vegetables are tender-crisp. Add the rice, soy sauce and curry paste, mix well and cook for about 1/2 a minute. Add the stock, bring to boil and simmer for 5 minutes Remove from heat and add the spring onion greens. Season to taste with salt, pepper and chilli sauce. Serve immediately.
Heat 3 T. butter in a small saute pan. Saute shallots until translucent. Add mushrooms. Turn heat to high, add salt and pepper, and cook until tender. Lower heat; add salmon and stir rapidly. Add half the cream and continue cooking until thickened and reduced by half. Meanwhile, bring a large pot of water to a rapid boil, salt water, and add linguini. Cook until al dente, about 2-3 minutes; drain. Place a serving casserole over low heat. Melt remaining 3 T. butter, then add rest of cream. Combine. Add cooked linguini, and stir constantly while mixing in about half of the salmon and mushroom sauce. Add grated cheese and stir well. Remove from heat and pour remaining sauce over linguini. Serve immediately.