HumbleIntelligence/food-ner-1-Million huggingface dataset:
Coat a stock pot with nonstick cooking spray and heat over medium heat. Add first 6 ingredients and cook, stirring occasionally, until volume reduces by approximately 1/3. Add the diced tomatoes and stir well. Add the cauliflower, green beans, and zucchini. Cover with 7 cups of water, bring to a boil. Add bouillon and stir. When bouillon dissolves, add the rice and simmer for 1 hour, stirring occasionally. Add salt and pepper to taste.
Brown ground beef and onion in Dutch oven or large skillet Add all other ingredients except spaghetti. Simmer covered 1 hour Then uncovered for one and a half hours. Serve over cooked spaghetti.
Preheat charcoal/gas grill or broiler and away from heat source lightly coat rack or broiler pan with a nonstick cooking spray. Adjust cooking rack at least 4 to 6 inches away from heat source. In a medium saucepan combine strawberries, rhubarb, sugar, water, vanilla, and cinnamon. Over medium heat cook mixture until just boiling, approximately 5 minutes. Remove from heat and set aside. Lay angel food cake toward edge of grill rack or broiler pan where there is less heat. Grill cake until each side is nicely browned, approximately 1 to 3 minutes. On individual serving plates, place angel food cake and top each piece with 1/4 cup of the strawberry-rhubarb sauce. Add 2 tablespoons of whipped topping and serve immediately.
Cream the butter and sugar. Add eggs and mix well. Add 1 cup flour at a time and mix competely. Chill overnight. Roll dough out on cornstarch to 1/4-inch thickness. Cut or roll into small balls in palm of hands. Roll in ground nuts or coconut. Bake at 350 degrees for 15 minutes.
1. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken thighs; sprinkle with salt. Cook chicken until golden on both sides, about 5 minutes per side. Transfer to bowl. 2. To drippings in skillet, add onion, carrots, and celery, and cook, stirring frequently, until vegetables are lighly browned, about 10 minutes. 3. Return chicken thighs to skillet. Stir in stewed tomatoes; eat to boiling over high heat. Reduce heat to low. Cover and simmer until juices run clear when thickest part of thigh is pierced with tip of knife, about 25 minutes. Serve sprinkled with chopped parsley and grated lemon peel, if you like.
Put yeast in bread machine first on bottom, then flour, sugar and salt. Then melt butter in microwave. Add beaten egg, milk and water. Pour onto dry ingredients in bread machine on the dough setting. When dough is done, put it onto a lightly floured surface. Knead in enough flour to make it easy to handle. If it is too elastic, cover and leave 10 minutes. Use floured rolling pin to roll out dough on floured surface. Roll out into rectangular shape to approx 1/4-inch thick. Use filling and spread over entire surface of dough with spoon. Roll up dough. Cut into circle with a sharp knife about 1-inch thick; place these in a greased 9x13-inch pan. Cover with a tea towel and leave in a warm place for approx 30 minutes, until double in size. Bake in a 350° oven for about 25 minutes, light brown on top. When done, make glaze and swirl over buns.
Bring a large pot of salted water to boil. Cook the pasta until al dente. Drain, reserving some of the cooking water. Meanwhile, remove the sausages from the casings and cook them in a large skillet over medium-high heat, breaking up the meat as it cooks. When the sausages are cooked through, transfer them to a strainer and let the fat run off. Wipe the skillet with a paper towel and return it to the heat. Add the olive oil to the skillet and cook the shallots, stirring occasionally, until tender. Push the shallots aside and add the mushrooms. Sprinkle lightly with salt and pepper. Cook, stirring occasionally, until the mushrooms are reduced in size and most of the moisture is gone from the pan. Add the wine and cook until the liquid has evaporated. Return the sausage to the pan with the shallots and mushrooms, and add the cream. Bring the cream to a boil and cook, stirring occasionally, until it reduces by about half and is thick enough to cling to pasta. Toss with the drained pasta and add salt and pepper to taste. If the sauce is too thick, stir in a bit of the reserved pasta water. Sprinkle with parsley and cheese before serving.
Preheat oven to 350 degrees; lightly grease a 13x9-inch baking pan. To make cake: combine all the ingredients and mix well with an electric mixer; PAT the mixture into the bottom of the lightly greased baking pan. Prepare filling; In a large bowl, beat the cream cheese and peanut butter until smooth; add eggs, vanilla, and butter and beat together; add powdered sugar and mix well. Spread peanut butter mixture over cake batter and bake for 40 to 50 minutes; MAKE SURE NOT TO OVERBAKE, the center will be a little GOOEY. Serve with whipped cream or ice cream, ENJOY.
Grease 3 oven or cookie trays. Preheat oven to 180C (350F). Combine sifted flour, coconut and sugar in a large mixing bowl. Mix well. Make a well in the flour mixture and stir in melted butter and milk. Mix well. (Don't worry if the batter looks a bit crumbly.) Using your hands, shape, rather than roll, level tablespoons of the mixture into balls. (Don't worry if the balls aren't perfectly round). If the mixture seems too crumbly at this stage, add a tablespoon or two of milk to the batter, but be careful not to make it too wet- it should still look crumbly and the dough should just come together with the heat of your hands. Place balls about 7cm (3") apart on oven trays. (They will flatten out as they cook.) Now, holding the balls together with the fingers of one hand, gently push the handle of a wooden spoon into the centre of each biscuit to make an indentation about 5mm (1/4") deep. (If the biscuits split a little just gently push the dough back together.) Using a finger to ease the jam off the spoon, drop about 1/4 teaspoon of jam into the hollow of each biscuit. (Be neat and don't overfill- you can add more jam later.) Bake on the centre shelf/shelves of a moderate 180C/350F oven for about 15 minutes or until lightly browned. Cook in batches if necessary. Remove plum drops from oven and leave on trays while you add an extra 1/4 teaspoon of jam into each hollow. When plum drops are firm to touch, remove gently to cool on wire racks. Store in an airtight container between layers of baking (silicone) paper. They will keep well for up to a week- if they last that long!
For the bhallas: Drain the black gram after it has been soaked for 2 hours in water. Add cumin, ginger, garlic and green chillies to the black gram. Mix well. Add water{very little} and grind this to a fine paste. Transfer to a mixing bowl, add salt and mix well. Shape into even sized balls about 1 inch in diameter each. Heat oil in a wok. Once its hot, carefully lower the prepared balls in it, a few at a time, and deep fry until golden brown on either side. Drain on clean kitchen paper towels. Soak the prepared bhallas after the excess oil has been drained out in lukewarm water till they are soft. Now prepare the yogurt mixture. To do so, add all the ingredients mentioned under"For the yogurt mixture" in a bowl. Mix well. Now, remove the bhallas from water. Squeeze out the excess water and add the bhallas to the yogurt mixture. Keep aside for 30 minutes. Take 1 tablespoons of oil in a pan. Add 1/2 teaspoons mustard seeds and allow to splutter. Once they stop spluttering, remove from heat. Add them to the yogurt mixture. Garnish with corriander leaves, red chilli and cumin powders and tamarind chutney. Cover and refrigerate for 3 hours. Serve chilled.
Place all chopped veggies into large glass bowl. Sprinkle with salt, stir well. Refrigerate for approximately 12 hours. Drain and rinse. Whisk remaining ingredients and add to veggies. Cover and leave at room temperature for 24 hours, stirring occasionally. After 24 hours, I refrigerate in mason jars.
Place first 5 ingredients in a blender or food processor. Blend or pulse until the shallot and basil are finely chopped. Cut melon in half and scoop out the seeds. Using a small melon baller (about the same size as the cheese balls), create as many melon balls as you can. Create your masterpiece! To arrange your skewer, start with a melon ball. Next ruffle a piece of prosciutto and slide that on. Next add a mozzarella ball then another piece of ruffled prosciutto and finally another melon ball. Continue until all skewers have been created. Arrange on your platter. You can make this a couple of hours ahead but you should cover and place in the refrigerator. (Do not put the basil oil in the refrigerator). When ready to serve, drizzle skewers with the basil oil and garnish with a few basil leaves.
Use a 9 inch round baking pan. caramelize the sugar and water on low heat in a stainless steel saucepan. When the sugar turns golden, remove from heat and coat the baking pan bottom with the caramel. In a blender, mix the rest of the ingredients except the orange until smooth. Pour the mixture into the caramelized baking pan and place in a larger pan containing 1 inch of water. Bake at 350 degrees for about one hour until top is set and golden. Remove pan from the water and allow to cool. Place a serving plate over pan and flip over. Remove the pan. Chill at least an hour before serving. Serve with the orange slices as a garnish.
Heat a large Dutch oven over medium heat. Add bacon to pan; cook 5 minutes or until browned, stirring occasionally. Add onion, celery, and chopped thyme to pan; cook 8 minutes or until softened, stirring frequently. Add potato and bottled juice; bring to a boil. Reduce heat to medium-low; cook, covered, 9 minutes or until potatoes are tender. Stir in corn and mussels; bring to a boil. Cover and cook 5 minutes or until mussels open; discard any unopened shells. Combine half-and-half, milk, and flour in a small bowl; stir with a whisk. Stir half-and-half mixture and clams into pan; cook 2 minutes or until slightly thickened. Stir in 2 tablespoons reserved clam liquid and salt. Garnish with thyme sprigs, if desired.
Combine, in a large pot,all ingredients except milk and flour/water. Cook until potatoes are fork tender. Add milk and flour/water, stirring well. Bring to a boil and allow to cook for 10 minutes. Serve with chopped green onion and shredded cheese as a garnish.
Coat the veal cutlets lightly with flour mixture, dip in the beaten. eggs, and then coat with bread crumbs. Refrigerate for 30 minutes to. 2 hours. Heat the butter in a large heavy skillet over moderate heat. and cook the cutlets 3 to 4 minutes per side, until browned, adding. more butter if necessary. Top with capers, anchovy fillets, fried. eggs, and serve with lemon wedges. variations: If desired these combinations may be substituted. Sauteed onions & peppers. German brown meat sauce. Sauteed onions, peppers & tomatoes (my fave). **Pork loin or pork loin roast may be used instead of veal. Pounded flat**.
Remove skin and visible fat from chicken thighs. Place in crock pot with broth, beer, celery and onion. Cook on high 2 hours or till chicken is done. Remove chicken from crock-pot and allow to cool. Remove bones from chicken thighs and chop meat to desired size. Add diced chicken back to broth in crock-pot. This step can be done ahead of time and refrigerated overnight. Then in the morning, skim off fat collected on top and allow crock to sit for 30 mins at room temp before turning on and adding other ingredients. Add beans, tomatoes, and taco seasoning package. Return crock-pot to low for up to 8 hours or high for as little as two hours. 30 mins before serving add cream cheese to crock-pot and put on high. Stir well before serving, breaking up large pieces with back of spoon. If you are adding rice, do so now and allow to heat thru for a few minutes. Top with crushed chips and cheese.
Place the ingredients into a small jar and use as needed on a soft cloth. Store in a well-sealed jar in a cool location.
Brown ground beef with chopped onion.Drain. Add all ingredients to a 7 quart Crock Pot Stir well. Cook on low 6-8 hours. Important! Do not drain the cans, just add entire contents of each can. Serve with tortilla chips & shredded cheese. One or more optional garnishes can be added to bowls of soup. sour cream,avocado slices,black olives,cilantro, jalapeno slices. Notes: Can substitute cubed raw chicken in place of the beef or before serving add shredded cooked chicken and heat through.Can also cook in large pan on stove top. Bring to a boil and turn heat down to low, simmer for 30 min.Stir occasionally.
Make turkey: Boil apple cider and maple syrup in heavy large saucepan over medium-high heat until reduces to 1/2 cup, about 20 minutes. Remove from heat. Mix in half of chopped thyme, half of marjoram and 1 1/2 teaspoons lemon peel. Add butter and whisk until melted. Season generously with salt and pepper. Cover and refrigerate until cold, about 2 hours. Position rack in lowest third of oven and preheat to 375°F Pat turkey dry with paper towels. Place turkey on rack set in large roasting pan. Slide hand under skin of turkey breast to loosen shin. Rub 1/2 cup maple butter over breast under skin. If stuffing turkey, spoon stuffing into main cavity. Rub 1/4 cup maple butter over outside of turkey. Reserve remaining maple butter for gravy. Tie legs together loosely to hold shape of turkey. Arrange onion, celery, carrot and reserved turkey nick and giblets around turkey in pan. Sprinkle vegetables with remaining 1 tablespoon thyme and remaining 1 tablespoon marjoram. Pour 2 cups broth into pan. Roast turkey 30 minutes. Reduce oven temperature to 350°F Cover entire turkey loosely with heavy-duty foil and roast until meat thermometer inserted into thickest part of thigh registers 180°F or until juices rum clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 2 hours 25 minutes for unstuffed turkey (2 hours 55 minutes for stuffed turkey). Transfer turkey to platter. Tent turkey with aluminum foil and let stand 30 minutes; reserve mixture in pan for gravy. Make gravy: Strain pan juices into large measuring cup, pressing on solids with back of spoon. Spoon fat from pan juices. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquid to heavy medium saucepan and bring to boil. Mix 3 tablespoons reserved maple butter and flour in small bowl to form smooth paste. Whisk paste into broth mixture. Add chopped fresh thyme and bay leaf. Boil until reduces to sauce consistency, whisking occasionally, about 10 minutes. Mix in apple brandy, if desired. Season gravy to taste with salt and pepper. Brush turkey with any remaining maple butter and serve with gravy.
Cut chicken breasts into 1/2-inch strips. Heat 5-qt sauce pan with tight fitting lid over medium-high heat. Spray pan with non-stick spray and add chicken. Cook until chicken is fully cooked, about 5 minutes. Add onion, red bell pepper, and chili powder. Mix well and continue to cook 2 minutes more. Add rice, water, salsa, and corn. Mix well and bring to a boil. Cover and reduce heat to simmer. Simmer 30 minutes. Remove from heat, top with cilantro and keep covered 5 minutes more or until ready to serve.
For the stir-fry sauce; in a small bowl whisk together 1/2 cup chicken broth with soy sauce, sugar and cornstarch until smooth; set aside. Heat peanut oil in a wok or in a large heavy skillet; when the oil starts to smoke quickly stir in 1 tablespoon minced garlic, crushed chili flakes, ginger and chopped green onions; stir-fry until the green onions are translucent (about 2-3 minutes). Add in the chicken strips and stir-fry until opaque (about 3 minutes). Add in remaining garlic, yellow onion slices and steamed broccoli florets and 1/2 cup chicken broth; stir-fry for 2 minutes. Re-mix the broth/cornstarch mixture slightly once again with a fork or whisk then add to the skillet; cook stirring until the chicken and veggies are coated and the sauce has thickened. Remove to a bowl and sprinkle chopped green onions on top. serve with rice.
Preheat oven to 425. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside. In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, and 3/4 cup water; season with salt and pepper. Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese; cover baking dish tightly with aluminum foil. Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes. Plate the stuffed poblanos, sprinkle with crushed tortilla chips and top with sauce.
Combine miso, mirin, sake, soy sauce and maple syrup in a pot over low heat. Stir together until contents are well combined, about 5 minutes. Cool. Spread mixture over cod, cover and refrigerate for 24 to 48 hours. Preheat oven to 450F (230C). Remove fish from marinade and scrape off as much as possible. Place fish on baking sheet and bake for 5 minutes. Turn on broiler and broil for 2 to 3 minutes to get a nice glaze on top. Serve with either rice or salad. Note: mirin is a low alcohol, sweet Japanese cooking wine made from rice.
Heat oven to 350 degrees. Peel and slice fruit into 6 slices each. Sift the dry ingredients, making a well in the center. Pour wet ingredients into the well, and blend by hand. (Batter will be thicker than regular muffin batter.) Scoop batter into lightly greased, large 6 muffin pan. Insert 2 plum or peach wedges into each muffin. (They will be sticking out over the batter. This is ok) Sprinkle muffin tops with cinnamon. Bake for 30 minutes, or until center of muffins is resistant to touch. Cool 5 minutes in pan, then turn out on rack to cool.
Heat a deep pot over medium-high heat with the olive oil. Add the onion, garlic, potatoes and zucchini. Cook until softened, about 7-8 minutes. Add the tomatoes and chicken stock to the pot, and season with salt and freshly ground black pepper. Bring the soup up to a boil then turn it down to a simmer. Cook for 8-10 minutes. Taste and re-season. While the soup is simmering, heat a large, nonstick skillet over medium-high heat. Add 1/4 cup of cheese in a small mound to the skillet. Repeat with the remaining cheese, making sure to keep each mound at least a half inch apart from the others. Cook for 3-5 minutes or until golden and crisp. Transfer to a cooling rack. To serve, ladle the soup into a bowl and top with a cheese crisp. Garnish with basil.
Saute 2-3 min., white and light green parts of scallions and the garlic in the olive oil. Watch closely. You just want it to soften, not to brown. Squeeze the excess water out of the spinach. In a large bowl combine all the ingredients except for the veg. oil, butter and pastry. Mix gently but thoroughly. Combine the veg. oil and butter. Place 1 sheet of phyllo on your work surface (keep the rest covered with a damp tea towel to prevent drying out). Using a pastry brush, lightly brush with the butter mixture. Place a second sheet on top and brush again. Place a third sheet on top and brush again. Cut the layers into 3 equal strips, lengthwise. Place a heaping tablespoon of the filling 1/2 an inch away from the narrow edge nearest you on the first row of strips. Take the bottom left corner and fold it over the filling so the narrow edge meets the side edge, forming a triangle. Keep folding the dough over like you are folding a flag, sort of like flipping the triangle over and over. If there is a bit of phyllo left when you reach the top, just fold it under. Repeat this process until you run out of filling, phyllo or patience! These can be frozen for a week or two. Separate layers with waxed paper. Brush tops lightly with melted butter, place on parchment lined baking sheet and bake at 375' for 15-18 minute (20-25 minute if frozen) or until tops are golden. Leftovers can be reheated at 375' for 8 minute.
Brown beef in butter in iron skillet and add onion. Brown slightly & pour off some of the grease. Add tomatoes and noodles. Cook until noodles are tender, adding some water if necessary. Add corn & olives. Turn into a 13x9-inch greased casserole. Sprinkle with cheese. Bake at 350 degrees, 40 minutes.
Shred, boil 3 minutes and drain cabbage. Brown onion and meat and Drain. Place cabbage in casserole dish. Place meat mixture on cabbage. Add garlic powder, oregano and basil on meat. Add spag.sauce and rice. Layer like you do lasagne. Top with cheese. Cover and bake 1 hour at 350F degrees
1.	Put water for pasta on high-heat. 2.	In large pot cook Kielbasa in Olive oil on medium-high heat for about 5 minutes. 3.	Add onion and garlic, cook on medium-high for another 3-5 minutes. 4.	Add in the peppers, parsley, oregano, and cayenne pepper and lower heat to medium-low. 5.	 Pasta water should be boiling now. Put pasta in water. 6.	Cook peppers until tender. Cook pasta al dente. 7.	Strain and toss in cooked pasta; add grated cheese and toss well. Refrigerate leftovers; this meal is even better the next day! Adjust amounts of meat, veggies to your taste.
Place the egg in a saucepan. Run cold water into the saucepan until the water is 1 inch above the egg. Place the saucepan on a stove and cook over medium heat until the water begins to boil. Reduce the heat to low. Simmer for 2 to 3 minutes for soft-boiled eggs or 10 to 15 minutes for hard-boiled eggs. Remove the egg with a spoon or ladle and let it cool slowly, or run cold water over it to cool it more quickly. Refrigerator Storage Chart for Eggs: Fresh, in shell=4 to 5 weeks Raw yolks, whites=2 to 4 days Hardcooked=1 week Liquid pasteurized eggs or egg substitutes, opened=3 days Liquid pasteurized eggs or egg substitutes, unopened=10 days Mayonnaise, Refrigerate after opening=2 months. NOTE: Purchase the product before "sell-by" or expiration dates.
Arrange the alfalfa or mustard and cress in a circle around the edge of four individual plates Peel the eggs, cut them in half lengthwise and put 2 halves on opposite sides of each plate Put portions of shrimp and crab meat either side of the eggs, leaving a small space in the center Mix the paprika, cayenne pepper and chopped pickle into the mayonnaise and spoon in the center. Garnish witha sprig of parsley.
Sift the flour and salt into a bowl. Rub in the butter, until the mixture resembles fine breadcrumbs. Add the egg yolk and the water, keep kneading until the dough gathers into a ball. Turn onto a lightly floured surface and continue to knead. Chill in the fridge for about 10- 15 minutes. Roll out the pastry, and use it to line a quiche dish (about 20-25cms). Cover with baking paper, and fill with rice or beans, or pie weights. Bake blind for 7- 10 mins at 190 degrees C. Melt the butter in a frying pan, then fry the leeks until softened, but not browned (about 3 mins). Drain the salmon, and remove the bones. You can remove the skin also, but I usually leave it on. Beat eggs with cream, season with salt and pepper. Remove the rice or weights from the quiche crust and scatter the leeks over the bottom. top with the salmon. Evenly pour over the eggs and cream. Slice the tomato into rounds and spread evenly over the top of the quiche (Sprinkle with grated cheese if you like). Bake in a 180 degree C. oven for 35- 40 mins, or until the quiche is golden-brown, and it is not runny when the centre is tested with the point of a knife.
Preheat oven to 450 degrees. Place pizza crust top side down on a baking sheet, bake 4-5 minutes or until crust is golden brown and crisp. Remove from oven, and turn crust top side up. Shred chicken, and add oil to heat over medium heat 1-3 minutes or until shimmering. Cut bell peppers and onion into thin slices. Add bell peppers, onion, and seasoning mix to a mixing bowl, toss to coat. Add vegetable mixture to skillet, cook 2-3 minutes or until tender. Add chicken, cook 1 minute, or until heated through. Remove skillet from heat. Spread salsa con queso dip over crust to within 1 inch of edges. Top evenly with chicken mixture, sprinkle with cheese. Bake 7-8 minutes or until cheese is melted. Remove from oven, and cut into wedges.