HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice the french rolls in half. On one side of each roll, scrape out a hollow trough for the meatballs to nestle inches With the bread you scrape out, save 1 cup of the breadcrumbs for the meatballs. Place the buns back in a plastic bag and set aside. For the meatballs: Take the 1 cup of breadcrumbs from the rolls and combine it with the milk in a large bowl; let stand for 5 minutes. Add the sausage and the next 8 ingredients; mix well. Shape the mixture into 1 1/2 inch balls. Place the meatballs in a 13 x 9 x 2 inch baking dish. Bake at 450 degrees for 15 to 20 minutes or until browned. Set aside. For the Sauce: Saute the green peppers, chopped onion, and 2 cloves minced garlic in oil in a large saucepan until the vegetables are tender. Add the tomatoes, tomato paste, wine, water, sugar, 1 1/2 tsp basil, and 1/4 tsp oregano; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 45 minutes or until slightly thickened. Add the reserved meatballs; cover and simmer for 1 hour. To assemble the sandwiches: Take the French rolls out of the bag and brush lightly with the softened butter. Place cheese on the flat side of the bread (not the one you hollowed out for the meatballs). I cut my cheese slices in half so that they fit nicely on the bread and cover all the bread. Broil 6 inches from the heat until lightly toasted and the cheese is melted and gooey -- watch carefully so the cheese doesn't burn. Spoon meatball mixture onto the hollowed out side of the buns, and top with the cheese covered side of the bun. Enjoy!
Mix the dry ingredients together in a mixing bowl. Mix the wet ingredients together in a jug. Mix the wet ingredients into the dry ingredients. Spoon into 12 greased muffin cups. Bake in moderatly hot oven 20 to 25 minutes.
Make gingerbread: Preheat oven to 350°. Butter an 8- by 8-in. baking pan. In a medium bowl, mix flour, baking soda, cinnamon, 1 teaspoons ground ginger, the cloves, and 1/2 teaspoons salt. In a large bowl, whisk 3/4 cup granulated sugar with 1 egg until thick and pale. Stir in applesauce, molasses, 1 tablespoons fresh ginger, oil, and 1/4 cup hot water. Stir in flour mixture. Pour into pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes. Let rest 5 minutes; turn out onto rack and let cool. Cut into 1-in. cubes. Cook pears: Melt 2 tablespoons butter in a frying pan over medium heat. Add pears. Cook, stirring, until soft, 7 minutes. Stir in brown sugar, 1/2 teaspoons ground ginger, and 1/4 teaspoons salt. Make custard: In a pan over medium heat, whisk half-and-half, 3 eggs, 1/2 cup granulated sugar, cornstarch, and 1/4 teaspoons salt until thickened, 10 minutes. Take off heat; stir in vanilla and 2 tablespoons butter. Whip cream: In a large bowl, beat cream, powdered sugar, and remaining 1/2 teaspoons fresh ginger until soft peaks form. 5. Assemble trifle: Put half the gingerbread cubes in a trifle dish or glass bowl. Sprinkle with half the brandy. Spoon half the pears and liquid over gingerbread. Pour half the custard over pears. Top with half the whipped cream and half the crystallized ginger. Repeat layers. Serve immediately, or cover and chill up to 1 day.
Mix crumbs, parmesan cheese, salt and paprkia. Dredge chops with flour. Dip in egg. Coat with crumb mixture. Heat lard in large frying pan. Brown chops on both sides. Place in shallow 8 inch square or round baking dish. Add onion to frying pan. Saute until golden. Stir in tomato sauce and oregano. Cover each chop with a slice of mozzarella cheese. Pour tomato mixture over cheese. Bake 375 40 minutes.
Toss lettuce, chicken breast (warm or cold), tomatoes, and asparagus in a large salad bowl. Add dressing and toss. Top with croutons and parmesan cheese. Serve immediately.
In large salad bowl, combine broccoli, bok choy, crushed noodles& green onions. In separate bowl whisk together sugar, oil, vinegar, soy sauce& chicken soup seasoning mixes. Pour dressing over salad and toss to evenly coat. Toss sunflower seeds& almonds on top. Toss salad to mix thoroughly. Refrigerate 30 minutes to 1 hour before serving.
Combine crust ingredients by pulsing butter and flour in food processor until butter is pea size. Add water one tablespoon at a time, pulsing after each addition, until all comes together in a ball. Don't overmix. If using sweet butter, add 1/2 tsp salt. Divide into two discs and chill. Freeze one or use for another pie. For filling, cream sugar and butter together. Add corn syrup and maple syrup. Scraping sides of bowl. Add eggs one at a time. Add vanilla and pecans. Roll out crust and place in 9 or 10 inch pie pan. Crimp edges, dock with a fork (make some holes in the bottom of the crust to prevent bubbling while baking) and chill. Pour in filling taking care not to overfill. Bake at 350 degrees for 1 hour. Serve with sweetened whipped cream.
NOTE: if using a food processor for both colors of dough, follow these steps in order (i.e., make the orange dough first), since the food coloring for the black dough will change the color of the orange dough. Make a mound in 1/2 of the flour and create a well in the top of the mound. Add 2 eggs, 1/2 tablespoon of olive oil, tomato paste, and 1/2 teaspoon of kosher salt to the well. Knead the ingredients together until fully blended. Wrap in plastic wrap and allow to rest at room temperature for at least 30 minutes. NOTES: 1) a food processor is highly recommendedfor making the "black" pasta, but the next step can be done by hand; 2) this small amount of cocoa doesn't make the pasta taste like chocolate, but increasing the quantity will. Add remaining flour, 2 eggs, 1/2 tablespoon of olive oil, dark cocoa, and 1/2 teaspoon of kosher salt to food processor. Blend for a few seconds. Add 4 drops each of green, blue, and red food coloring to food processor. Blend for about a minute. Add 4 more drops of green, blue, and red food coloring and blend for another minute. Add equal portions of food coloring as desired to deepen the dark color. Remove dough from food processor. Dust work area with flour. Knead the ingredients together until colors are fully blended. Wrap in plastic wrap and allow to rest at room temperature for at least 30 minutes. Roll dough flat and form into large rectangular strips. Cut by hand or use a pasta roller. Add cut pasta to the boiling water in small batches and cook for 2-3 minutes each. Remove from water with strainer to keep the hot water boiling. Place in collander to drain. Continue until all the pasta is cooked. Blend the orange and black pasta together in a bowl and serve.
In a 3 to 4 quart pan over high heat, bring 71/4 cups water, distilled vinegar, wine vinegar, salt, and picling spice to a boil. Reduce heat, cover and simmer, stirring occasionally, for 15 minutes. Put water in boiling water canner. It should be 2/3 full if using pint sized jars, 1/2 full for quart jars. Set rack on pan rim, cover pan and, and bring water to a boil over high heat temperature should be 180-185 degrees. Nest lids in bands, place in a quart pan, cover with water. Set over high heat and bring wter to 180 degrees (do NOT boil) Remove from heat and cover pan. Rinse all vegetables well. Snap off and discard tough ends of asparagus. In an 8-10 quart pan over high heat, bring 4 quarts water to a boil. Ad half the asparagus and cook until tender-crisp to bite, about 2 minutes. With a slotted spoon transfer to a large bowl of ice water. Repeat to cook remaining asparagus and transfer to ice water. Add half the carrots to pan and cook until tender-crisp to bite, about 3 minutes; transfer to ice water. Repeat with remain carrots. Drain vegetables. Trim Asparagus to 6 inch spears reserving ends. Place 2 cloves garlic and 1 chile in each jar. Into five jars, equally pack asparagus spears and about 3/4 of carrots vertically without forcing. Pack asparagus trimmings and remaining carrots into remaining jar. Fill jars with hot vinegar mix to cover vegetables leaving 1/2 inch head space. Wipe jar rims and outer threads with a clean, damp cloth. With tongs lift bands and seals from hot water. Center on Jars and using a hot pad, screw bands on firmly, but don't force. Place jars on rack in canner and lower into water. The water should cover jars by at least 1 inch. Cover canner, return water to a boil 180 - 185 degrees and process for 20 minutes. Remove from canner with tongs, onto counter with towel, tighten bands. Let jars cool completely at room temperature. Remove bands, Wipe jars and lids with clean damp cloth, label jars, store in a cool, dark place for up to 2 years. Once opened chill, will last opened in refrigerater for up to 2 months. Yields 5 quarts spears and 1 quart nuggets of asparagus ends. HINT: Do Not put fingers or dirty utensils into pickles -- always use clean utensil, and pickles will not mold or cloud.
Mix sugar, shortening and eggs together. Gradually add dry ingredients along with milk. Drop by spoonfuls onto cookie sheet. Mix together cinnamon and sugar topping; sprinkle on each cookie. Bake at 350° for 13 minutes.
Pot One: Pasta.  Make pasta.  Drain. Pot Two: Rue.  Combine butter sub, flour, and salt over low heat. RUE!  When bubbling, gradually add the soy drink.  Cook and stir until it is thick and begins to bubble.  Remove from heat and add the "cheese" from the third pot. Pot Three: Cheese :D.  Mix nutritional yeast, cornstarch, flour, and salt in a small saucepan.  Add water, oil, and mustard.  Cook until it thickens and bubbles.  Add it to the white sauce form the second pot. Baking!  Preheat oven to 375°F.  Mix cooked pasta with cheese sauce.  Pour into a greased casserole dish.  Top with bread crumbs.  Bake for 30 minutes.
Bring the broth to a boil in a medium saucepan; gradually add grits, stirring constantly. Reduce heat to low; simmer, covered for 5 mins or until thick, stirring occasionally. Remove from heat; stir in remaining ingredients.
Preheat oven for 350 degrees. Cream the butter and sugar until soft about 3 minutes. Add in the vanilla, and then the eggs one at a time and mix until each is incorporated. In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar, nutmeg and cinnamon. Add the flour mixture and the sour cream alternately to the egg-butter mixture, scraping the bowl occasionally. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the "ball" of batter around in the mixture until it is covered completely in cinnamon sugar, and then place into a prepared (either greased or with liner) muffin tin. (Each ball of batter should fill about 3/4 of a muffin tin.) Depending on the size of your tins, you should get about 14 to 18 muffins. Bake them for approximately 20-22 minutes or until they are golden brown.
Using a meat hammer, hammer the meat until about 1/8 of an inch thick. Salt and pepper meat to taste. Flour the piece of meat. Batter the meat in egg. Batter the meat with italian bread crumbs. Fry in about an inch of oil, at medium-high heat until golden brown. Great sprinkled with lemon juice after cooked.
Put the limes in a shaker (or something large enough with a lid). Add the agave and muttle. (mash or squish). Add ice along with 4 or 5 mint leaves. Add Kombucha (any flavor) to make the shaker 3/4's full. Top it off with the sparkling water to the top line of the shaker cup. Do not strain. Just pour into your glass and Enjoy!
In saucepan, combine sugar and cocoa. Add a few tablespoons of milk and heat over medium high heat, stirring constantly. The heat will make it easier to dissolve the cocoa. When the sugar, cocoa and milk have formed a paste, add the remainder of the milk plus the vanilla or cinnamon and heat until steaming. Pour into mugs, top with a bit of whipped cream and serve immediately.
Marinate chicken slices in egg white, cornstarch, sherry and 1 teaspoons salt for 1 hour in refrigerator. Heat 2 Tblsp. oil in a pan until hot. Stir-fry pea pods and 1 teaspoons salt for 2 minutes; remove from pan; set aside. Heat 4 Tblsp. oil until hot. Stir-fry chicken slices 3 minutes or until chicken turns white. Add cooked pea pods, msg and water. Cook 2 more minutes. Serve hot. Nice with steamed rice.
layer crock pot with onion, potatoes, chicken, sprinkled with paprika, salt& pepper, drizzled with oil repeat 3 times. add broth, cook on low for 6-8 hours.
Cook linguine according to directions. While pasta is cooking place butter and oil in a large heated skillet. Add garlic and saute till lightly browned (do not burn!). Add raw shrimp and scallops and cook just till done about 5 minutes. Season with salt and pepper. Drain pasta and add to seafood. Mix and add lemon juice and parsley toss well and add lemon slices if desired. Garnish with Parmesan cheese. Cook time is pasta and seafood total time.
Pour melted margarine into 13x9x2-inch baking pan. Sprinkle cheese over margarine. Place potatoes with cut side down, over cheese. Bake uncovered at 400°F for 40-45 minutes.
In a large saucepan, cook pasta according to package directions. In a medium sized skillet over medium heat add oil when oil is hot, add Spam, carrots and onion. Stir until Spam is brown and onion and carrots are softened, about 10 to 15 minutes. Remove from heat, in same skillet add pasta and peas mix well. In a lightly sprayed 8 by 11 inch dish, add pasta and Spam mixture. In a medium saucepan over medium heat add milk, Velveeta and flour. With wire whisk, whisk until smooth and slightly thickened. Pour over the pasta and Spam mixture, salt and pepper to taste then mix well. Evenly sprinkle shredded cheese over the top bake at 350-° until top is golden brown, about 25 to 30 minutes.
Preheat oven to 350°. In large saucepan, mix together sugar, cocoa, and flour. Add milk and cook over low heat until thick. Beat egg yolks well. Add egg yolks and butter to milk mixture and cook one minute more. Cool. Pour into baked pie shell. Beat eggs whites until stiff, adding 3 Tbsp of sugar graduaally as you beat. When stiff peaks form, gently pour on the COOLED filling. Bake in a 350° oven until meringue is light golden brown on its peaks. Enjoy.
In a frying pan melt butter. Add crushed or minced garlic and saute. Add Bread crumbs to mixture and toss till coated with butter. Put scallops into a shallow augratin baking dish. Top with the bread-crumb mixture. Sprinkle with lemon juice and pepper. Bake at 375 degrees for 15 minutes. Serve with lemon wedges and mashed potatoes. I serve over angel hair pasta. Wonderful!
Wash the strips of Swiss Chard; drain. In a large saucepan put the lentils and about 9 cups of water, place on high heat. Bring to a boil, reduce the heat to medium and add the Swiss Chard. Cover and boil gently for 15 minutes. Meanwhile heat the olive oil in a skillet, add onions. Cook on medium heat until translucent; add the garlic paste and cilantro and cook gently for 3 minutes; transfer to the saucepan and mix well with the softened chard and the lentils. Continue cooking covered for another 45 minutes until the lentils are tender. Slowly incorporate the lemon juice, season with salt and pepper; simmer uncovered for 5 minutes. Taste and adjust seasoning if necessary, serve at room temperature. In the winter I tend to add potatoes to this soup, making it more hearty. This soup is nice and tart.
Heat oven to 350. grease 15x10 inch cookie sheet with edges. in a skillet cook ground beef till pea size and brown and drain. in a large bowl mix remaining ingredients and spread in the prepared pan, including hamburger. bake 20 minutes to 25 minutes or until golden brown,and toothpick comes out clean. cool 5 minutes cut into any size square desired and dip into your favorite sauce. children love the original ketchup. serve warm. these freeze very well and thaw in the microwave quickly.
In a medium to large sized pot, add the olive oil, onion and garlic and cook, stirring often, over high heat until onion is translucent and whole house smells good, about 4 minutes. Add ground beef and smash down with the tip of your wooden spoon to break it up. Brown beef well. When you think it's been browned long enough and it's time to give it a stir to redistribute the meat for more browning - STOP - wait another minute and a half to two minutes, and then stir up the meat. Do this repeatedly until all the meat is good and brown. This is important for the end result. For a good meat sauce, you want your meat to have browned sufficiently, and most people don't give it enough time. In all, this process should take 12-15 minutes. Add all the remaining ingredients, bring back to a boil, and reduce heat to a simmer. Simmer, uncovered, for 35 minutes, then cover pot and simmer a further 30 minutes. This is as long as I cook it for my family, the sauce is as thick as we like it. If you like your sauce thicker, cook it uncovered slightly longer before covering the pot (another 5-10 minutes?). If you like your sauce thinner, cover the pot after 25-30 minutes of simmering before continuing with the additional half hour. Fish out bay leaves, chilis (if using), allspice berries and cinnamon sticks. This recipe makes quite a lot of sauce, which is a good thing as you can freeze what's left to enjoy on another day, when there's little to no time to cook a homemade meal. To make authentic greek-style pasta: Cook pasta (I usually use spaghettini, but not exclusively) in the regular way until al dente. Drain. In the dry pot you cooked the pasta in, add the butter (BUTTER, not oil, not margarine); melt and brown the butter. This takes about 3-4 minutes at high heat. Turn off heat source and add spaghetti back to the pot. Toss to coat with browned butter. Put spaghetti in large platter, pour half of sauce over, sprinkle with about 1/2 cup myzithra cheese. Put the remaining sauce in a deep bowl and serve at the table for people to top off their pasta along with extra grated cheese.
line the bottom and sides of a 9x9" square pan -- with aluminum foil -- butter foil and set aside. combine sugar, vinegar and corn syrup in a heavy pan -- stir once over medium heat till sugar dissolves -- heat until mixture reaches the hard crack stage or 290*-310* on candy thermometer. remove from heat, carefully stir in baking soda.mixture will foam quite high -- pour mixture into prepared pans, set aside at room temperature until firm -- invert pan to remove candy. peel foil off and break candy into small pieces -- store in an airtight container at room temperature -- .
As per the recipe: Peel and slice the cucumbers. Melt the butter/marg in large saucepan and saute the onion until transparent. Stir in the flour. Add the stock and bring to a boil. Add the sliced cucumber and cook until tender. Puree in electric blender. Season to taste with salt and pepper and stir in lemon juice. Just before serving, mix in the cream. What Liza does: I use alot more cucumbers, maybe+- 800/900g and add a touch more water to the stock amount. I use more onions, approx. 2 med-large. Don't use more lemon juice as it changes the taste of the soup. Once the soup is cooked (ie. the cucumbers are tender), puree the soup: and options: can either leave the soup as it is; or put in one tub of sour cream; or don't put sour cream in the pot and only serve with sour cream as garnish. It's yummy.
Put the porcini mushrooms, marsala, and water into a small saucepan and bring to a boil, then take off the heat and scissor the softened mushrooms into smaller pieces. Warm the oil in a heavy-based saucepan with a lid, and finely chop the onion, carrot, and celery either by hand or in a processor and scrape them into the pan. Let the vegetables soften over a gentle heat for about 5 minutes or so, then stir in the thyme and salt. Add the ground beef, breaking it up with a fork, and let it brown a little. Then stir in the tomato paste, canned tomatoes, and bay leaf. Add the porcini mushrooms with their dark, gorgeously flavored liquid and bring the contents of the pan to a boil. Once the sauce is bubbling, put the lid on, turn the heat down to very low, and leave to simmer gently for about 45 minutes to 1 hour. If you're using a wide pan, the shorter time should be enough; if the sauce is piled up higher, you'll probably need the full hour. While the sauce is simmering, make the polenta layers. First dampen your chosen pans 13x9x2 by letting some water from the cold tap splash them a bit. Make up the polenta in a saucepan following the package instructions, but first dissolve a chicken bouillon cube in the specified amount of water, or use chicken broth instead of water.Stir as instructed with your wooden spoon, and when the polenta has thickened, add, beating as you go, the tablespoon of butter and 1 cup of Parmesan. Taste to see if you want any more seasoning. Once the polenta is thick and coming away from the sides of the saucepan, quickly divide it between the damp pans, spreading each one to an even as possible layer using a silicone spatula you've passed under a cold tap. It will set almost instantly. You can put aside these polenta layers and your meat sauce for now. When you are ready to assemble the lasagne, preheat the oven to 400°F Using 1 polenta-lined pan as your dish, spoon half of the meat sauce over the polenta. Deftly tip out (it's not hard) one of the other polenta layers and place this over the meat sauce in the pan you're working on and then add the last half of meat sauce. Top with the final layer of polenta from the third pan, then sprinkle the remaining 1 cup of Parmesan cheese over the top. Bake for 1 hour if your meat sauce was cold, and about 45 minutes if it was still warm. The cheese should have melted and become slightly golden, and the lasagne must be piping hot right through. Tips. Make ahead note: The lasagne can be made and assembled 2 days ahead. Cover the pan tightly with plastic wrap or aluminum foil and refrigerate. Bake as directed in the recipe; however, the refrigerator-cold lasagne may need extra 10-20 minutes' cooking time, and check the lasagne is piping hot in the center. Freeze note: The assembled lasagne can be frozen, wrapped in double layer of plastic wrap and a layer of foil, for up to 3 months. Thaw for 24 hours in the refrigerator then bake as above.
Put the cranberries, sugar and water in a medium saucepan and bring to a simmer. Lower the heat to low and continue to cook for about 10 minutes, remove from heat before the berries start bursting. Should you have some of the cransberries burst, don't fret over it. Cool completely. Once the berry mixture has cooled, strain and discard the berries. Put about 10 leaves of mint and one tablespoon lime juice into each glass. With the back of a wooden spoon or a muddler mash the mint. Add ice to each glass and pour 2 ounces of the cranberry syrup and 2 oz. rum into each glass. Top off each glass with soda water and float a few fresh cranberries a garnish.
Fry bacon over medium heat in large stock pot. Remove bacon with slotted spoon. Add chicken pieces and cook for 5 minutes or until done. Return bacon to pot. Add vegetables, spices and chicken broth. Reduce heat and simmer for 30 minutes. Add cream of coconut and simmer for 10 more minutes. Serve in individual bowls. Suggested garnishes: sprig of thyme, slice of lime, chopped scallion, thin slice of scotch bonnet pepper.
Pour olive oil into a shallow bowl. Add basil, garlic and pepper. Stir with a spoon to evenly distribute ingredients. Serve with warm bread. ~NOTE~Use a good quality olive oil and fresh basil and garlic for best results. More garlic can be added if desired.
Lay the fillets of fish on a baking tray, which has been covered with foil for easy clean up. Sprinkle with salt and leave for 5-10 minutes. This helps give the flesh a firmer texture but you may omit this step if you prefer. Meanwhile, preheat the oven grill. Mix together the garlic, lemon and some freshly ground black pepper. Pour over the mackerel and then put in the oven to grill for about 5 minutes. If you have some fresh herbs like parsley to hand you could finely chop them and sprinkle them over the fish at this point. Serve with your favourite veggies.