HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook the pasta in boiling, salted water until al dente, according to packet instructions. Meanwhile, heat a wide high-sided frying pan or saute pan over a medium heat and add some olive oil. Fry the garlic, chile and anchovies for 1-2 minutes until the garlic is aromatic and the anchovies are beginning to melt into the oil. Add the olives, capers and tomatoes to the pan and stir over a medium heat for 2 or 3 minutes. Drain the pasta and toss in to the pan with the sauce. Taste and adjust the seasoning as necessary (you probably won't need any salt because of the saltiness of the anchovies, olives and capers). Serve drizzled with a little olive oil and garnished with basil leaves.
Season turkey with salt and pepper. Mix eggs in a shallow dish. Place bread crumbs in another shallow dish. Dip both sides of turkey in egg and then into crumbs. Heat 2 tablespoons oil and 2 tablespoons butter in a large skillet over medium high heat. Add slices, not crowding, and cook until golden brown on bottom, about 3-5 minutes.Turn and cook other side until golden, about 2 minutes. Remove to plate and repeat with remaining slices, adding more butter and oil as needed. Serve with lemon.
Layer each skewer with fruit, starting with a marshmallow pushed all the way to the end. Follow that with one blackberry, two blueberries, one kiwi round, one pineapple cube, one cantaloupe cube and finish with one strawberry. Arrange on a plate in the form of a rainbow so the marshmallows are at one end of the plate close together and the strawberries are fanned out at the top.
Melt the butter in a large frying pan set over medium heat. Add the onion and cook, stirring often, for 2 minutes. Add the red pepper and jalapeno and cook for 2 more minutes. Remove from the heat. In a large bowl, whisk the eggs. Stir in the cheese, tabasco, seasonings, then the onion mixture. Preheat the oven to 350 degrees F. Generously oil a 9" pie plate. Whisk the egg mixture again, pour into the pie plate and bake in the centre of the oven until the top is golden, 25 to 30 minutes. Serve hot or at room temperature.
Oil a large skillet and preheat over med/high heat for about two minutes. Sift together the flour, baking powder, salt, and cinnamon, if using. In a separate bowl, combine the other ingredients. Adding wet ingredients to the dry, fold in the blueberries; mix until just combined. Do not over mix or the pancakes will be tough; a couple of lumps are okay. Cook pancakes until browned on the bottom and bubbles form on the top, about 4 minutes. Turn the pancake over and cook until the bottoms are browned and the pancakes are barely firm to touch. Transfer to the plates, and repeat until the rest of the pancake mix is used.
Make the onion in the molten lard glassy. Steam the sauerkraut in the lard. Put the spices and the wine into the pot. Put in the meat and boil all together for one hour. In the mean time peel the potatoes and boil them for 1/2 hour separately. 1/4 hour before end give in the sausages, five minutes bevore end give in the potatoes to get taste (Never boil potatoes together with sauerkraut, they would't get mellow because of the lactic acid!). Put the sauerkraut on a plate and arrange the potatoes, the meat and the sausages over it. Serve with mustard, the same white wine and a clear schnapps.
Cook the bacon and place on paper towels. When cool, break each slice in half. Toast the bread slices. Spread mayonnaise on 2 slices of bread. Now lay lettuce leaf, tomato slices, and 3 pieces of the broken veggie bacon on one slice. Top with other bread slice, mayonnaise side up. Lay lettuce leaf, tomato slices and 3 pieces of broken bacon on bread. Top with additional slice of bread. Repeat for remaining three sandwiches. Slice diagonally and serve. Great served with pickles and chips. Enjoy!
Wash and stem fully ripe berries. Make a sauce of the sugar and the diluted vinegar. Place the spices in a bag and add to the sauce. Bring the mixture to a boil for 1 minute, then remove from heat and cool. Then add the berries and heat slowly. Simmer till the berries are soft. Remove from heat, cover and place into the refrigerator to cool, allowing to remain overnight. Next day remove the spice bag and pour off the sauce. Pack the berries into hot, sterile jars. Heat the syrup just to the boiling point, then pour the hot sauce over the berries and seal. The jars should be allowed to age for 1 month before eating.
Heat oil in medium size saucepan or Dutch oven to very hot. Add chopped bell pepper, onion and garlic and saute 2 to 3 minutes. Add oregano, salt, cayenne, basil, thyme and bay leaf. Add white wine and chopped eggplant. Mix well. Add mushrooms, zucchini, tomato paste and tomatoes. Stir thoroughly and cook over medium-low 1 hour. Stir often. Use additional tomato paste to color or thicken to taste. Chill for salad or serve warm as a side dish.
Fill a 4.5 quart pan about two-thirds full of water, add 1 tsp salt per quart of water, and bring to a rapid boil. Add noodles and boil until al dente. Meanwhile, open a 7 oz can of tuna, drain it, and break tuna into flakes. Mix with cream of mushroom soup and 1/2 cup milk. Open 10 oz package of frozen peas and empty into colander. When noodles are done, drain them through peas in colander to thaw peas. Combine everything. Turn heat to medium-low and warm until hot.
Heat oil in a deep frypan and cook onions on a medium heat until soft and translucent. Remove from heat and allow to cool slightly. Add paprika to onion and stir through. Add diced meat to mixture and coat and marinade the mixture whilst you prepare the tomato and capsicum. Make sure you keep the juice from the tomato to add to the dish. Stir in the tomato and capsicum and return to a medium/high heat and allow to cook for a few minutes on this heat before reducing the heat to medium/low. Cover with a lid for this to cook. After 15 minutes, add the wine and salt, stir and simmer for 1 hour at least with a cover/lid, stirring occasionally. NOTE: do not brown the meat before adding to the onions -- it must marinade and cook with the vegetables so the juices create a nice flavorsome gravy. Serve with mashed potato or boiled rice and a simple side salad of lettuce and vinegar.
Chop the spinach in a food processor until desired texture is reached. Chop the onion roughly, and grate the carrot. pre-packaged shredded carrot works well too. Beat the egg in a mixing bowl, adding the oil and salt, pepper, and. paprika. Add the matzohs. I find that doing a rough chop of the matzohs in the. food processor gets them to a good consistency. Mix in the veggies. Pour into a greased 9" pie pan, and bake at 400F for. 45-55 minutes or until the top is browned.
Clean the spinach leaves and put them in boiling water for 5 minutes. Drain the leaves and using large knife (or multi-practic machine): cut them to mash. Take a pot, melt butter, add flour and garlic, and add cold water to make a kind of "sauce veloute". Add mashed spinach pour milk (or cream) season with salt and pepper. Nutmeg is optional. Cook for 10 minutes.
Prepare the beans. Rinse and sort the beans, discarding any stones or shriveled beans. You can soak the beans overnight in cold water (cover with several inches of water) OR pour enough boiling water over them to cover by a few inches and soak them for an hour OR skip the pre-soaking step. Soaking will speed up the cooking process. If you soak, discard the soaking liquid after soaking. Add beans to a large pot with 2 1/2 quarts (10 cups) of water. Add oregano, bay leaves, and sage. Bring the beans to a boil and reduce heat to a simmer. Cook until the beans are soft, but not quite done. The time will vary depending on how large, dry, or old your beans are, and if you have pre-soaked them, from anywhere from 30 minutes to an hour and a half. While the beans are cooking, saute onions and peppers in olive oil until soft. Add chili sauce, chili powder, and/or chili puree, cumin, and garlic. Saute until spices are fragrant. Fish out and discard the bay leaves, stems of oregano, and sage leaves from the pot of beans. Remove, but reserve, extra cooking liquid until there is about 1/2-inch of liquid above beans. Add the onion mixture and salt to the pot of beans. Cook another hour or so until thickened. Add reserved liquid if needed. Add half of the orange juice, and simmer. Adjust chili heat at this point - you may or may not want to add more of your chili paste. Just before serving, add remaining orange juice, lime juice, and vinegar. Salt to taste. Garnish with chopped fresh cilantro. Serve with corn tortillas, and/or rice, sour cream, and salsa.
Split all ingredients in half (have them ready at hand) and make half a batch at a time. Pour the lemon juice and garlic powder in the Kitchen-aide mixing bowl and, with the wire whip attachement, blend on setting #2 until the powder is completely dissolved, (about 5 minutes). Add the onions (and any juice), cayenne pepper, sugar, and salt. Blend on setting #2 for at least 20 minutes. Gradually add the oil as it is blending and continue to mix for the full 20 minutes (30 is better). In a large container, mix the two batches of dressing together. Stir continually as you bottle the dressing in smaller containers. Refrigerate until use -- always serve very cold on chilled salads.
Sift Flour and icing sugar into a medium bowl, cut the butter into small pieces and add to the bowl. mix and kneed well until mixture is quite smooth,. Add the egg yoke and two tablespoons of the cream - blend well. cover the dough with waxed paper and place in the fridge for 30 minutes. Pre heat oven to 190c (375f). divide the dough into two equal parts and roll out each piece to about a 9 inch circle . A hint here is to roll it out between two pieces of greaseproof paper, no sticking and when its ready peel off the paper and turn upside down on baking tray and peel of the other paper. Bake for 10-12 minutes, or until the edges are slightly golden brown,. transfer one round, carefully to a cooling rack - and the other you cut immediately its out of the oven into slices - 10-10 slices and transfer the slices on another rack to completely cool. Hull and cut the strawberries in halves or thirds. beat the cream until its thick enough to stand on its own but still able to stir it. Fold the strawberries into the cream. Spoon mixture onto the centre of the shortbread - forming a pyramid, and place the slices around the piled up cream -- Simply serve. This can be prepared the day before and covered in cling film and kept at room temperature.
Heat oil in heavy large skillet over medium-high heat. Season chicken with pepper. Add chicken to skillet and cook until golden brown on all sides, about 8 minutes. Add cream, wine, garlic and herbes de Provence. Cover and simmer until chicken is. tender and cooked through, turning once, about 20 minutes. Transfer chicken to platter. Boil cooking liquid in skillet until reduced to sauce consistency, about 5 minutes. Add cheese and whisk until cheese is melted and sauce is smooth. Season generously with pepper. Pour sauce over chicken. Garnish with chives and serve.
Melt butter in a saucepan, add rice and garlic, saute until golden. Add 2 cups of chicken broth and bring to a boil. Place into crock pot, with remaining 3 cups of broth. Cook on high, 4-5 hours.
Combine mochiko, sugar, gelatin, and maccha in a large bowl and mix. Add Milk Green Tea and water, and mix througly with whisk or spoon. (Note: If a can of Milk Green Tea cannot be found, substitute 6oz of "Tazo Matcha with Honeydew Liquid Tea" and 6oz of milk). Pour into a 9x13" greased pan. Cover tightly with foil and bake at 350F for 55 minutes. Cool with cover on for 15 minutes. Remove Foil and cool for several hours before cutting. Cut out outer hardened portion of the mochi, and then cut into 32 squares. Optional step: Place 1/2 teaspoon of red bean paste in the middle of each square, fold square into triangle and press on the sides. Optional step: To improve presentation and add a bit of taste, soak 32 Oak or Sakura leaves in water, drain, and wrap around mochi pieces (dull side facing outside).
Heat oven to 325°F. Heat the oil in a large frying pan over medium-high heat and brown the pork on all sides. Put the meat on a rack in a roasting pan and sprinkle with salt and pepper. Cook 30 minutes. Meanwhile, add the pecans to the oil in the frying pan, cook over medium heat 1 minute and remove. Combine the bourbon, sugar and 1/4 tsp salt. Add to the frying pan and boil until the sugar dissolves and bourbon reduces slightly, 1 to 2 minutes. After the meat has cooked 30 minutes, begin basting with the bourbon sauce. Cook until a meat thermometer stuck in the center reaches 160°F, about 30 more minutes. Five minutes before the meat is done, sprinkle with pecans.
Mix all ingredients in a coffee mug. Micorowave for one minute on high. If using frozen berries, microwave for 1:30 on high. Smooth on some butter and enjoy! It will be moist at first, but as the muffin cools it goes away.
Cut angel food cake into slices and place in a single layer in the bottom of a 13x9 casserole dish. In a large bowl mix together cream cheese, powdered sugar, milk and vanilla. Beat with an electric mixer until smooth. Spread this mixture over cake layer; chill about 1 hour. Spread pie filling over cream cheese filling then spread with Cool Whip. Chill additional 2-3 hours.
Preheat oven to 350 degrees. In a medium sized bowl, mix together first six ingredients. In a seperate small bowl mix eggs and vinegar, pour liquid mixture into the dry ingredients and stir together using a spatula or wooden spoon. Mix in the raisins, and pour into muffin tin lined with 4 paper liners. Bake for approximately 15 minutes.
Mix in casserole dish. Bake at 350 F for 1 1/2 hours.
Pour Milk into Medium sized bowl. Add Dry Pudding Mix and beat with wire mix for 2 minutes. Spoon evenly into 6 (5 OZ.) Paper or Plastic cups and insert wooden pop stick into center to use as a handle. FREEZE at least 6 HRS or Overnite till Firm. To remove pops from cups, place bottoms of cups under warm running water for 15 seconds. Press firmly on bottoms of cups to release pops. DO NOT TWIST OR PULL POP STICKS. STORE leftover in FREEZER.
Preheat oven to 400. Grease 9 inch square baking pan (I use med size iron skillet). Preheat in oven. Combine corn meal,flour,sugar,marjoram,thyme and celery seed in a bowl. Combine eggs,milk and butter in a another bowl. Add to flour mixture,stir just untill blended. Pour into hot pan. Bake 25 minutes or until golden brown.
Place water, strawberries & sugar in a blender; cover & blend until smooth. Stir in lemon juice. Blend in soda; serve immediately, garnished with lemon if desired.
Heat oven to 375. Lightly butter cookie sheet. In a large bowl, combine all ingredients excpet phyllo and butter. Set aside. Layer phyllo sheets, brushing each with butter - 2 stacks of 6 sheets. Spread 1/2 chicken mixture along short edge of each stack of phyllo sheets. Allow mixture to cover only 1/4 of sheets and leave 1 1/2 inches uncovered at each side. Fold sides in and brush with melted butter. Roll jelly-roll fasion and place on cooke sheet, seam side down. Brush with butter. Bake at 375 for 20-25 minutes, or until phyllo is browned and crispy. Cut each in half.
Combine all of the ingredients in a bowl, and stir well. Place in an ungreased 1 qt. baking dish. Bake, uncovered, at 350 degrees for 25 minutes, or thoroughly heated. Serve with Doritos, or corn chips, or crackers.
Blend the two types of milk with the lime juice until well combined. In a bottom of 9-inch round baking dish (or other shape of similar volume), place a layer of cookies. Cover as much of the bottom of the dish as you can. (You may need to break some of the cookies and use little pieces to fit between the whole cookies.). Pour about one fifth of the milk/juice mixture over the cookies and spread evenly. Repeat layers of cookies and milk mixture until ingredients run out. Have the top layer be milk mixture. Cover and refrigerate several hours or overnight. The liquid will be absorbed by the cookies, leaving layers of softened cookies interspersed with creamy sweet goodness. When ready to serve, cut into wedges or squares. If desired, top with fresh or canned fruit. (Fresh black raspberries are my favorite for this.).
Cook pasta according to package directions. Meanwhile, gently press garlic cloves with the flat of your knife. Place the garlic in a skillet with olive oil and rosemary and saute for 2 minutes over medium heat. Add cabbage and mushrooms, saute for 5 minutes, then add wine. Continue cooking until the wine has evaporated; add hot chicken broth and simmer for 10 minutes. Remove the garlic cloves from the skillet. Drain pasta and toss with butter and sauce. Add cheese and parsley and toss again.
Open the lettuce or cabbage leaf on a plate. Place cheese on the leaf and top with pastrami. Spread mustard or dressing onto pastrami. Add coleslaw or sauerkraut. Roll up and secure with a toothpick.
Preheat oven to 400. Roll out 1/2 of the dough into 9-inch circle; Cut into 6 wedges; Place wedges on cookie sheet. Mix 1 1/2 T sugar and nutmeg together in small bowl; Sprinkle over pastry wedges; Bake at 400 degrees for no longer than 5 minutes, or until set; Remove from cookie sheet and set aside. Grate yellow part of rind; Peel and slice lemons very thinly; Set aside. Cream butter, 1 1/2 cups sugar and flour in mixer bowl; Beat in eggs, then beat in water. Stir in reserved lemon slices and grated rind. Roll out remaining pastry to form 9-inch pie shell. Pour lemon mixture into prepared pie shell. Bake at 400 degrees for 25-30 minutes. Arrange baked pastry wedges on top of filling and bake for an additional 5 minutes, or until filling is firm.
Saute the onions until they're transparent. Add the shredded beef and cook until the pieces start to turn crispy. Add the potatoes and stir constantly. Otherwise, they'll become gummy. Continue to saute all ingredients until they are browned and crunchy. Add salt and pepper to taste.
Combine sugar and cornstarch in a large pan. Add juice and bring to a boil stirring constantly. When thickened, add peaches and bring back to boiling point. Spray a 10x13x2 pan with cooking spray. Pour in peaches. Unroll each cinnamon roll and lay on top of peaches, cinnamon side up (you may have to cut if too long) but cover top even if you need to piece it. Bake at 400 degrees for 25 to 30 minutes or till done. Drizzle frosting from package all over top of warm rolls. Serve warm. May use cream if desired.
Combine chicken breast, cucumber, eggs, onion and potatoes in large bowl. In small bowl combine sour cream and mayo. Blend chicken mixture with the dressing mixture. Place on a couple leaves of Romaine or Boston lettuce and garnish with tomatoes. Enjoy.
1. Combine flour, sugar, yeast and salt in a large zipper lock bag. Add butter to bag, seal and shake to coat. Press air out of the bag and reseal. Roll over bag several times with rolling pin, shaking bag after each roll, until butter is pressed into large flakes. Transfer the mixture to a large bowl and stir in sour cream, orange juice, water, and egg yolk until combined. 2. Turn dough onto floured surface and knead briefly to form smooth, cohesive ball. Roll dough into 20 by 12 inch rectangle. Starting at short edge, roll dough into tight cylinder. pat cylinder flat to 12 by 4 inch rectangle and transfer to parchment lined rimmed baking sheet. Cover with plastic wrap and freeze for 15 minutes. 3. Line 12 cup muffin tin with foil liners and grease liners with cooking spray. Combine granulated sugar, brown sugar, orange zest, cinnamon and vanilla in a medium bowl. 4. Remove dough from freezer and place on lightly floured surface. Roll dough into 20 by 12 inch rectangle and sprinkle evenly with filling, leaving 1/2 inch border around edges. Staring at the long edge, roll dough into tight cylinder and pinch lightly to seal seams. trim 1/2 inch dough from each end and discard. Cut cylinder into 12 pieces and transfer, cut side up to prepared muffin cups. Cover loosely with plastic and refrigerate at least 4 hours or up to 24 hours. 5. Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Add 8x8 pan onto lower rack and fill with boiling water. Remove buns from refrigerator and discard plastic. Place buns in turned-off oven until puffed and doubled in size, about 20 to 30 minutes. Remove buns & water pan from oven and heat oven to 425 degrees. Bake until buns being to rise, about 5 minutes, then reduce oven temperature to 325 degrees. Bake until deep golden brown, 40 to 50 minutes. Cool buns in tins for 5 minutes, then transfer to wire rack and discard liners. Serve warm. *To make ahead, Cooks country says to transfer filled muffin tin to freezer until buns are firm, about 30 minutes. Transfer buns with liners to zipper lock bag and freeze for up to 1 month. To finish, return buns to muffin tin and refrigerate for at least 8 hours or up to 24 hours. Proceed with step 4.
Mix dressing ingredients well. In a large bowl combine the main ingredients. Add dressing and gently mix well. Best when refrigerated (covered) for at least 1 hour but usually we can't wait. Serve with tortilla chips.
Whisk oil, 1 T. vinegar, 2 t. garlic, rosemary, and pepper in 13x9x2-inch glass baking dish. Add steaks; turn to coat. Let stand 1 hour. Heat heavy large skillet over high heat. Remove steaks from marinade; sprinkle with salt. Place in skillet; saute to desired doneness, about 4 minutes per side for medium-rate. Transfer to plates. Add peppers, 1-1/2 T. vinegar, and 1 t. garlic to skillet. Stir until heated through, about 1 minute. Spoon peppers and pan juices over steaks.
In a medium size stock pot or frying pan if using a crock pot, Over medium high heat, cook ground Turkey until almost done, drain fat,. Add Onion, Celery, Carrot and Garlic. Cook on medium until Carrots start to get soft, stirring often. Add spice mixes stir in well and cook for a minute or two. Add Wine (Chicken Broth if not using wine) reduce by half. If using a crock-pot you can start adding the rest of the ingredients while the meat and vegetables are cooking. Add rest of ingredients to stock pot or crock-pot and mix well. If using a crock-pot cook for 3 or 4 hours on low. Everything that needs it is already cooked so we are just merging flavors. If using a stock pot on the stove; simmer for 2 hours stirring every 15 minute.
Heat oil in frying pan and partially cook onion, green pepper, celery and garlic. Push to the side. Add ground chuck and brown. Chop into large chunks, and then drain grease. Dump cooked meat mixture and all other ingredients (except kidney beans) into crock pot and mix well. Cook on HIGH for 1 hour, then turn on LOW for 4 hours. Add red kidney beans during last 15 minutes of cooking.
Rinse chicken with cold water, and pat dry. Combine bread crumbs and other ingredients (except milk), stirring well. Dip drumsticks in skim milk. Dredge in breadcrumb mixture, coating well. Place drumsticks in a 10x6x2" baking dish sprayed with Pam. Bake at 350 deg F for 1 hour or till tender.
Preheat oven to 400 degrees F. Saute onion and garlic in olive oil (reserve 1 tbsp OO for later) until soft. Remove onion and garlic from heat -- stir in breadcrumbs, figs, olives, almonds, lemon juice, parsley, and egg yolk (this makes the stuffing). Unroll belly flap from pork loin to open the loin up -- spread half the stuffing over the flat piece, roll it up, tie the joint at intervals with string. Pour remaining oil into small roasting pan -- add the pork loin. Roast for 1 hour 20 minute. Take remaining stuffing mix and form into balls -- add to the pan 15-20 min before end of cooking time. Let the pork loin rest for 10 min after removing from oven -- take string off before slicing.
Cook the Macroni in 3/4 Clamato Sause and 1/4 water. Recipezaar Managment forgot to include the Recipe #943932 ingrediates and directions PLEASE CORRECT! 3 rd TRY RECIPEZARR ------ PLEASE CORRECT.