HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook the pasta in a large pot of boiling, salted water. Rinse and drain well. Melt the butter in a large saucepan. Add the onion, garlic and green pepper and cook for 3 to 4 minutes. Stir in the flour and cook for 3 minutes. Add the milk, tomato paste, salt and pepper and bring to a boil. Reduce the heat and cook for 5 minutes, stirring often. Combine the pasta with the sauce. Add the feta, 1/4 cup Parmesan, olives, pimiento, dill and oregano. Transfer the mixture to a greased 9" x 13" baking dish. Sprinkle with the remaining Parmesan. Bake in a preheated 350 degree F oven for 25 to 30 minutes.
Beat butter and condensed milk well, add vanilla and milk, gradually begin adding sugar, beating well after each addition. Continue beating until icing forms soft, shiny peaks.
Set out four serving plates. Divide the rocket leaves into four bundles and place them on each plate. Divide the sliced mushrooms into four portions and place each atop the rocket leaves, making a cross shape on each plate. Sprinkle chopped egg over the mushrooms. Whisk together (or use a blender) the dressing ingredients (vinegar, mustard, sugar, and oil) adding salt& pepper to taste. Whisk in some of the snipped chives and the onions. Drizzle over each salad right before serving. Garnish with crumbled cooked bacon and remaining chives, if desired. Serve immediately.
Preheat oven to 350°F. Heat oil in a large pan, with a lid, over medium heat. Sear steaks for 1 minute on each side. Remove me to a plate. Add onion to the pan and cook until browned, about 5-7 minutes. Stir in the flour and cook for 2-3 minutes, stirring often. Add wine, stock, tomato paste, mustard, and tarragon, and stir until smooth. Heat to a simmer, and add steaks. Cover and braise in the oven for 1-1/2 hours, or until tender. Remove steaks to a serving dish, and skim grease from the top of the sauce. Season sauce with salt and pepper and serve sauce with the steaks.
Cover one dozen large, clean corn cobs with water; boil one to two hours. Drain off the water and strain it (there should be 1 pint of it). Add two pounds of brown sugar to this and boil to desired thickness.
In medium saucepan, cook quinoa in broth. Fluff with a fork and transfer to a bowl. Meanwhile, in a blender, combine garlic, ginger, cilantro, lime juice and oil. Pulse until smooth. Add to quinoa, tossing with a fork to combine. Season to taste with salt and pepper.
Heat oven to 350°F Warm 1 tablespoon oil in ovenproof skillet over medium heat. Add shallots; cook 1 to 3 minutes or until. lightly browned. Drain on paper towels; reserve. Season tenderloin with salt and pepper. Heat remaining 3 tablespoons oil in ovenproof skillet over medium-high heat. Add. tenderloin and cook until browned, about 9 minutes, turning as needed to brown evenly. Transfer skillet to oven. Cook until internal temperature of pork reaches 155°F, about 30-40 minutes. Transfer tenderloin to cutting board and tent with aluminum foil to keep warm. Return skillet to stove top. Add broth, vinegar, and cherries to skillet on medium-high heat, scraping up browned bits with rubber spatula. Mash cherries with fork and cook 5 to 6 minutes or until liquid is reduced to about 1/2 cup. Lower heat to medium, add butter and brown sugar, and swirl pan until well incorporated. To serve, slice warm tenderloin on diagonal, top with sauce, and sprinkle on reserved shallots.
Pat Dry the chicken. Sprinkle the smoked paprika over both sides, add a dash of oil on both sides rubbing the paprika well over the chicken. Grind the Barbecue spices (not ground spices - but the kind that come in a bottle with the grinder attached) over both sides of the chicken, rub in with the back of a spoon. Pre heat the George Forman grill on maximum, and cook for just 4 minutes.
In a large pot render salt pork. Brown meat, salt and pepper to taste. Add chili powder, cumin, garlic, and onions. Cook 30-45 minutes, stirring often. Puree chili pods with a small amount of beer. Strain oregano from beer. Add chili puree, oregano infused beer, paprika, vinegar, 2/3 of beef broth, green chiles, chipotle, tomatoes, and Ibarra Mexican Chocolate. Add Tabasco to taste. Simmer 30-45 minutes. Dissolve masa flour in remaining broth; add to mixture. Simmer another 30 minutes.
In a heavy saucepan over medium heat, bring the cream and salt to a simmer. In a bowl, whisk together the maple syrup and egg yolks. Pour about one-third of the hot cream into the egg yolk mixture, whisking constantly, and then stir the egg yolk mixture into the remaining cream in the saucepan. Stir to blend well. Lower the heat to medium-low and stir constantly until hot and slightly thickened. Do not boil. Pour through a strainer into a bowl. Stir in the milk and vanilla. Cover and chill thoroughly. Freeze in your ice cream machine following manufacturer's directions. Add the maple flakes.
Combine all ingredients thoroughly. Store out of direct light. Store for 6-12 months.
Cook the tortellini to desired doneness as directed on package. Drain and rinse with cold water. In large bowl, combine oil, lemon juice, honey, oregano, mint and salt; mix well. Add tortellini; stir to coat. Cover and refrigerate 1 to 2 hours or until chilled. Just before serving, add spinach, walnuts and cheese; toss gently. Serve immediately. Makes 6 (1 cup) servings.
If using frozen sofrito thaw under cool running water, if needed. Remove pork roast from package. Drain(reserve au jus for another use if desired) place pork roast in a large saucepan. Stir in sofrito and tomatoes. Bring to a boil over medium heat. Stir to break up meat. Cook and stir for 7-8 minutes or until throughly heated. Meanwhile, preheat medium fry pan over medium heat, about 2-3 minutes. Remove pan from heat and spray with cooking spray. Add arepas and cook for 2-3 minutes on each side or until throughly heated. Transfer arepas to serving platter. Top with pork mixture and sprinkle with cheese. Squeeze a little lime juice over the tamale mixture to add a touch of fresh flavor, if desired. Serve. Enjoy.
Pop corn in an air popper. Boil the sugar, butter, water and food coloring for 3 minutes. Let cool for 10 minutes. Slowly poor the sugar mixture over the popcorn and toss to coat evenly. Let dry on a cookie sheet. To speed this process dry in a 200 degree oven for 10 minutes, watching carefully.
Combine all ingredients in a saucepan. Bring to a boil, reduce heat, and simmer gently for 15 minutes. Cool to room temperature. Immerse pork roast of your choice in the cooled brine mixture, and refrigerate for 12 hours or overnight (up to 24 hours) turning occasionally if necessary for even brining. Remove roast from brine, rinse, and pat dry with paper towels, and roast (on a rack or grill pan) according to your favorite recipe until a thermometer, inserted in the center of the roast, reads 155 degrees. Allow the roast to rest for 20 minutes before carving. (Roast may be coated with mustard, breadcrumbs or glaze of your choice before or during roasting, if desired.) NOTE: Smaller cuts of pork, such as pork tenderloins, may also be brined in this way- but should be immersed in the brine solution for proportionately less time, to avoid over-salting.
Puree mango in a food processor. Then add marshmallow cream and cream cheese to the food processor and blend well. Serve with different fruits for example: pineapple, kiwi, oranges, strawberries, cantaloupe, grapes. Enjoy!
Preheat the oven to 350 degrees F. Butter a 9" x 9" baking dish. (If making for company, use four 6 ounce ramekins for a more elegant presentation.). In a large bowl, combine the pears, black currant jam and 2 tablespoons butter. Toss to blend. In a separate bowl, mix the flour, brown sugar, cinnamon and nutmeg together. Using the tip of your fingers or a pastry blender, cut the 3 tablespoons of butter into the flour mixture until the mixture resembles coarse meal. Put the pear mixture into the baking dish. Sprinkle evenly with the topping mixture. Bake until bubbly and golden, about 30 minutes.
For the cake: Preheat oven to 350°F. Grease and flour two 9" round pans. Mix the dry ingredients together in a large mixing bowl. Add the butter, water, and lemon juice and beat on medium for one minute. Add the remaining ingredients and beat on medium for one minute more. Pour the batter into the prepared cake pans. Bake for about 30 minutes, or until a toothpick inserted into the middle of the cakes comes out clean. Let the cakes cool thoroughly before filling and frosting. For the frosting: Combine the mascarpone cheese, lemon juice, and powdered sugar in a bowl and beat on high until thoroughly combined and medium peaks form. Use it to fill and frost the cake.
Brown ground beef, onion, bell pepper. Drain excess fat if necessary. Add tomatoes, salt, soup. Allow to simmer while cooking noodles according to package directions. Drain noodles. Add cooked noodles and 1/2 of the cheese to meat mixture. Pour into casserole dish and sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes.
Boil water/homemade stock add split pea and kielbasa and optional ingredients, cooked until peas will fell apart (IMPORTANT do not add potatos until pea fall apart). When peas are ready add carrots and potatos cook untlil potatos are ready but not to soft. Garnish with lots of dry marjorian. This recipe yields large amount of soup. You may need to freeze lftovers or share with your coworkers (remember not everyone eats pork thou :) ). Base for my other soups: Water, beef bones or pork neck bones or both, bay leaves, whole spices (4).2 carrots, 2 celery sticks, one parsnips, one leak. You can add onion also. For better taste fry the veggies with no oil on nonstick pan for 3 to 4 minutes. You will love the sweet taste of parsip and smell of veggies. Simmer for an hour. Note: Soup plate yields about 350g of soup.
Beat the cranberry sauce until smooth, then stir in the orange & lemon juices. Pour this mixture over ice cupes in a 2-quart pitcher or punch bowl. CAREFULLY pour in the ginger ale, mixing carefully before serving.
reheat oven to 350°F In a large bowl, combine all the dry ingredients (first 5 listed). In a small bowl, whisk the egg with the oil. Pour the liquid ingredients into the flour mixture and stir well. Add the cheddar and jack cheeses, stir to combine, then knead together lightly to form a ball of dough. Scoop up the dough and place on a sheet of parchment paper. Cover with a second sheet of parchment paper; roll out the dough with a rolling pin to 1/8 inch thick, or less. You want it to be thin and even, but not too thin or they will break easily. Even up the edges best as possible with your hands, then roll out again lightly so the dough is "square-ish". Using a pizza wheel or knife, cut the dough into the size crackers you would like (1 -inch squares are nice). Sprinkle the dough with a little coarse sea salt; lightly press the salt into the dough. Transfer the crackers with the bottom sheet of parchment paper to a baking sheet. Bake for around 15 minutes, or until the crackers are very lightly browned and crisp. If your oven has a convection fan, turn it on. Also it helps to turn the pan around half way through baking since the oven temperature may vary front-to-back. Keep an eye on them so they don't dry out or burn! Let them cool (if you have the patience), then serve. Store in a container with a sealed lid to maintain crispness.
In a bowl, combine the sour cream, buttermilk and mayonnaise until smooth. Stir in the bell pepper, onion, cilantro and garlic. Season to taste with salt and pepper. Refrigerate any extra dressing in a sealed container for up to 1 week.
Preheat oven to 375°F Coat a 9-inch square or a 10x8" pan with cooking spray. Combine the almonds, walnuts, onion, garlic, basil, nutmeg, salt, pepper and water in a food processor and process until smooth, about 1 minute. Spread 1/2 cup of the marinara sauce on the bottom of the pan. Cover with half of the uncooked noodles, spinach, tomatoes and nut mixture. Repeat the layers again and transfer to oven. Bake for 50 minutes, until lightly browned. For baked rotini, use 4 ounces fiber-enriched or high-fiber rotini, such as Barilla Plus or Barilla Whole Grain (four ounces is about 1 heaping cup dry). Cook pasta according to the package directions. In a large bowl, combine all the ingredients except the marinara sauce. Cover the bottom of the pan with 1/2 cup marinara sauce, top with the pasta mixture and finish with the remaining 1/2 cup marinara sauce. Bake for 40 minutes, until lightly browned.
In a food processor, process all ingredients until desired texture is reached. If you prefer a uniformly smooth bar, process longer. If you would rather a bar with more crunch and texture, blend for less time. Generally, if I'm making them specifically to be eaten during physical activity, such as long training rides, I'll blend the mixture until it is smooth, as this will reduce the amount of chewing required. Remove mixture from processor and put on a clean surface. From there you can roll it into several balls or shape it into a bar.
Mix Hot water, sugar, white pepper, black pepper, Lawreys and stir until sugar is disolved. Set aside. Brown beef in the smallest pot that the meat will fit in (not a frying pan) and chop the meat constantly with a spatula. Once meat is mostly browned, pour off the grease, return meat to pot, dump the sugar water into the meat and continue to chop the meat until the water is mostly evaporated. Once almost all of the water is gone, turn heat to low and cover. Let simmer for 10mins. Serve on steamed hamburger bun with mustard, pickle, chopped onion, and a slice of american cheese.
Combine butter, sugars, eggs, peanut butter, and vanilla in mixing bowl. Beat until smooth. In separate bowl combine flour, baking soda and salt. Add to creamed mixture. Cover dough and chill. When dough is cold enough to handle easily. Roll into (walnut sized) balls. Place each ball into a greased MINIATURE muffin tin. Bake at 350°F for 8 to 9 minutes. Remove from oven, gently press a Peanut Butter Cup into each cookie. Cool in pan 10 minutes. Remove from pan, cool on rack, and ENJOY.
1) Preheat oven to 350 degrees F. 2) Mix olive oil, garlic powder and basil in a small bowl. 3) Place filets into a greased baking pan long enough to hold a fully-flattened filet. (I use olive oil cooking spray). 4) Sprinkle lemon juice over the filets and let them stand for 10 minutes. 5) Brush olive oil/spice mixture over one side, flip and brush the other side. 6) Sprinkle Parmesan over the fillets. 7) Bake for 15 minutes (times may vary according to your oven's performance). Usually, if the meat flakes easily with a fork, it's pretty much done.
Combine cranberries, vodka, sugar, and satsumas in a food processor; process until pureed. Refrigerate 8 hours or overnight. Strain mixture through a cheesecloth-lined sieve over a bowl, pressing to extract juice. Discard solids. Stir in Grand Marnier and lime juice. Place 1 cup satsuma mixture in a martini shaker with 1/2 cup crushed ice; shake. Strain mixture into 2 martini glasses. Repeat procedure to yield 10 cocktails.
Might as well do the boring stuff first. Grease and line an 8-inch (~20cm) square cake tin. Half, wash and flour the cherries. Sift the flour, salt, browning and spices together into one bowl. Cream the sugar and butter together until the mixture is light and fluffy. Add an egg and about quarter of the flour mixture and beat until just mixed. Repeat until you have no more eggs or flour left. Stir in the fruit and cherries. You may make a wish at this point, if you want - although you can't tell anyone what it is if you want it to come true! It often helps if there's someone big and strong in the house in time to do the final stir as the mixture is very thick and heavy. Put the mixture in the prepared cake tin, making sure that a large hollow is left in the centre to make up for the cake rising when it's cooked. Cook on gas mark 1 (140°C, 280°F) for 4 1/2 hours (yes, you did read that right, although check that it's cooked by sticking a knife in it from about 4 hrs onwards) If the cake is cooked, the knife will come out clean. Leave the cake to cool before taking it out of the tin or trying to remove the stuck bits of greaseproof paper. A large corner of my 21st birthday cake (made to the same recipe) was held together with wooden toothpicks because it'd been taken out of the tin too soon! When cold, wrap in greaseproof paper and place in an airtight tin. A month to 6 weeks before Christmas, start dosing the cake with alcohol by making holes with a skewer and dribbling teaspoons of alcohol into the holes. Repeat at least once a week and make sure you dose both sides of the cake over the month. It is up to you how much alcohol you wan to feed your cake. Re-wrap the cake after dosing. About a week to 10 days before Christmas, marzipan the cake (using apricot jam as the glue) and leave it out (covered by a clean teatowel) for a few days to dry out. About 3 or 4 days before Christmas, Ice the cake and leave out until the icing is completely solid.
Soak lentils for a few hours and wash. Blend into a paste (without cooking them). Add the rest of the ingredients, mix well and roll into golf ball size balls (the lentils should hold the onions together, if not add more lentils or try adding an egg) Deep fry until golden brown. Allow to cool a little before serving. Make the dip by mixing the mint with the yogurt. enjoy! Experiment with different spices if you like, Garam Masala is a bit of an all spice without the sweetness. Also try using different dips.
In bowl, combine first four ingredients. Add pork, and stir in 1 1/2 tsp of the oil to coat. Let stand for 15 minutes. Stir together ingredients for sauce, set aside. Heat a wok over high heat. Add 2 tbs oil. When oil begins to heat add garlic, ginger and chili peppers. Stir once. Add pork and stir fry until lightly browned,about 4 minutes. Remove from pan. Add remaining oil to pan. Add veggies. Stir fry until crisp tender. Add pork and sauce to pan. Stir in some chili garlic sauce if desired. Cook until thickened. Serve with rice.
Preheat oven to 180 Degrees Celsius. Place pastry on 2 lightly greased baking sheets. Bake for 20 minutes. Remove from oven and allow to cool. Using electric beater, beat cream until soft peaks form. Put vanilla pudding in another bowl and whisk in milk. Quickly fold whipped cream into pudding mix and spread over top of one of the pastry sheets. Put the other pastry sheet on top, flat side facing upwards. Sift icing sugar into bowl, stir in butter and water, and spread this over the top of the pastry. Leave for 15 minutes to set. Cut using serrated edge knife - into 12 slices.
Preheat your oven to 180°C. In a medium-sized bowl, combine eggs, sugar and oil. Beat until well combined and light in colour. Stir in the cinnamon, mixed spice, salt, and grated carrot. Empty the flour and baking soda into a separate bowl and mix well. Empty the flour and baking soda mix to the bowl of wet ingredients, and mix until all the flour is dampened. Lightly grease the bottom of a 23cm round, 22cm square, or general breadloaf tin. Pour or spoon in the mixture. Bake at 180C for 45 minutes, or until the center springs back when pushed, a skewer inserted in the center comes our clean, and the sides of the cake begin to pull away from the tin. Leave to cool for 5 minutes in the tin, then invert onto a wire rack. For a pudding-style dessert, serve with icecream. For general 'cake' use, ice with lemon butter icing (made by mixing 1 1/2 cups icing sugar with 25g soft butter, 1-2 tablespoons lemon juice, and 1/2 or 1 teaspoon lemon zest.). Serve!
Sauce. Combine tomatoes with juice, butter, onions, and salt in large wide pot. Bring to simmer over medium heat. Reduce heat; simmer uncovered 45 minutes, stirring occasionally. Discard onions. Using immersion blender, process sauce briefly to break up any large pieces of tomato (texture should be even but not completely smooth). Season sauce with more salt and freshly ground black pepper. Remove from heat. Meatballs. Combine breadcrumbs and milk in small bowl; stir until breadcrumbs are evenly moistened. Let stand 10 minutes. Place beef and pork in large bowl and break up into small chunks. Add 1 cup ground Parmesan, parsley, salt, and pepper. Whisk eggs to blend in small bowl; whisk in garlic. Add to meat mixture. Using hands, squeeze milk from breadcrumbs, reserving milk. Add breadcrumbs to meat mixture. Using hands, quickly and gently mix meat mixture just until all ingredients are evenly combined (do not overmix). Chill mixture at least 15 minutes and up to 1 hour. Moisten hands with some of reserved milk from breadcrumbs, then roll meat mixture between palms into golf-ball-size balls, occasionally moistening hands with milk as needed and arranging meatballs in single layer in sauce in pot. Bring to simmer. Reduce heat to medium-low, cover, and simmer until meatballs are cooked through, 15 to 20 minutes. DO AHEAD Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing. Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Using slotted spoon, transfer meatballs to platter. Add pasta to sauce in pot and toss to coat. Divide pasta among 6 plates. Top each serving with meatballs. Sprinkle meatballs with freshly grated Parmesan cheese and serve.
Preheat oven to 350 degrees F. Bring broth to boil in a medium saucepan. Stir in the rice, reduce heat, cover, and simmer for approximately 20 minutes. In a large skillet over medium heat chorizo until no longer pink. Add onion, garlic, and jalapenos and cook until soft. In a medium mixing bowl add cooked rice, cooked chorizo and vegetables, salsa, cayenne pepper, turmeric and sour cream. Mix well, place in casserole dish, and top with pepper-jack cheese. Bake approximately 20 minutes or until cheese is bubbly. Garnish with jalapeno slices. Serve and enjoy.
Preheat Oven to 220 deg cel. Prepare / oil Lasagne dish & set aside. Tomato Sauce: Gently saute onion, celery, garlic & chili until soft but do not brown. Add lemon pepper, basil, carrot, spinach & tomatoes (don't forget to reserve some of the juice). Cover & simmer while preparing salmon sauce. Salmon Sauce: Melt butter in saucepan. Gently saute onion, celery & garlic until soft but do not brown. Add lemon pepper & flour & cook stirring for 1 minute. Stir in wine, mixing to a paste. Gradually add milk, stirring constantly until sauce begins to thicken. Add in salmon & grated carrot. Season to taste. Gently simmer for approximately 5 minutes, stirring occasionally to avoid browning on the base. Remove lid from tomato sauce & let excess moisture reduce while salmon sauce finishes thickening. If there looks to be too much liquid in the tomato sauce mix up some cornflour in water & stir into tomato mixture to thicken. When both sauces are ready line base of lasagne pan with 1/4 of the lasagne sheets. Pour 1/3 of the spinach mixture onto the lasagne sheet. Pour 1/3 of the salmon mixture over the spinach, spreading with a spoon. Sprinkle a little grated cheese over the salmon (this step may be omitted if you are wanting to cut back on a few calories). Continue layering in the previous order, finishing with the last 1/4 of the lasagne sheets. Spoon/brush all of the reserved tomato juice over the top of the lasagne sheet & sprinkle with remaining cheese. Sprinkle with Lemon Pepper. Bake for approximately 30-45mins. Note: I used fresh spinach lasagne sheets & baked for 40mins. You will need to adjust cooking temperature & time depending on the type of lasagne/pasta you use. Note: I boiled our potatoes while making the sauces. I smashed, coated & then baked them in a pan beside the lasagne.
Place greens in a salad bowl and cover with plastic wrap. Chill until serving time. For dressing, in a jar with a tight-fitting lid, combine remaining ingredients except sour cream. Cover and shake vigorously until well combined. Add sour cream. Cover and shake well. Dressing can be chilled, covered, until serving time or used immediately. Before serving, drizzle dressing over greens. Toss gently until well coated. Serve immediately.