HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sauce ingredients together first then add the meatballs. Cook in a crockpot on high for a few hours then turn down to low.
Cream together sugar and margarine. Add eggs, one at a time, beating throughout. Mix together cake meal and potato starch (or don't bother), and add to wet stuff. Mix well. Mix in nuts and chips. Form 2 loaves (about 3" x 16") on cookie sheet (I line mine with parchment paper for ease of removal). Sprinkle with cinnamon sugar. Bake at 350F for 35-40 minutes. Remove from oven and slice horizontally, cutting about 3/4 of the way through the loaf. Return to oven for 5 minutes.
Put piece of fish in a gratin dish; sprinkle with spice and dot with butter. Put plastic wrap over dish and microwave until fish is done (about 3 minutes in my microwave).
Take half of the seedless watermelon and put in a blender. Pulverize with simple syrup if needed. Fine-dice the other half of watermelon and add to it. Mince half of the cilantro and add to the mixture; set the other half aside for garnish. Add the onion, peppers, jalapeno, and lime zest. Toast the chili powders and paprika in a pan on the stove. Add to the watermelon mixture. Add salt, pepper, and lime juice to taste. Garnish with cilantro sprigs and avocado slices.
Remove Italian sausage from casing and crumble well in dutch oven. Add ground beef, onions and garlic to sausage and cook over medium heat until browned, stirring to crumble meat. Remove from fire and drain well. Add tomato sauce to dutch oven and the next 11 ingredients. Over medium heat bring to a boil then cover, reduce heat and simmer for 2 1/2 hours, stirring occasionally. Cook manicotti shells in salted boiling water according to package directions. Drain on paper towels. Combine cream cheeses and the next 7 ingredients in a large bowl or mixer. Stuff mixture into shells. Spoon half the sauce into a lightly greased 14x12 inch baking pan or 2 lightly greased 2 1/2 quart shallow casserole dishes. Place stuffed shells over sauce. Spoon remaining sauce over shells. Bake at 350 degrees for 30-40 minutes or until heated. Let stand 5 minutes before serving.
in a small bowl combine milk and egg. in another bowl combine, flour, crushed corn flakes, salt and black pepper. flatten each chicken breast half to about 1/4" thickness by pounding between sheets of waxed paper. dip chicken into milk and egg mixture, then into flour mixture, turning to coat. in a 10" skillet melt 4 tablespoons of butter, add garlic and chicken, cook over medium heat, turning occasionally until golden brown (about 5 to 6 min). place chicken on serving platter and keep warm. add remaining 2 tablespoons butter to drippings in pan, stir until butter melts. stir in lemon juice, add green onions and mushrooms, continue cooking stirring occasionally until heated through (about 2 to 4 min). spoon sauce over chicken. garnish with lemon slices and parsley.
In a heavy frying pan over medium heat, saute onions and 1 pound kohlrabi in butter until well coated with the butter. Sprinkle with salt and pepper. Cover tightly and cook, stirring occasionally, until kohlrabi is tender, about 25 minutes. Sprinkle with flour and turn to mix. Gradually add milk and cook and gently stir mixture until milk thickens to a smooth sauce. Correct seasoning, adding salt and pepper generously. Stir in parsley. Makes 4 servings. Woman's Day Home Cooking Around The World.
Put the potato slices to soak in cold water. Put the onion rings into a bowl. Cover with plastic wrap, and pierce. Microwave on HIGH for 1 minute. Grease a five cup casserole dish with a little of the butter. Layer the drained potatoes and onions in the dish, starting and finishing with the potatoes. Season each layer with salt and pepper. Pour the milk over the potatoes and dot with the rest of the butter. Sprinkle the top with paprika. Cover with plastic wrap, and pierce. Microwave on HIGH for 13 minutes. Rotate half-way through cooking time. Allow to stand, covered, for 5 minutes before serving.
Heat a large deep skillet over medium heat. Add extra-virgin olive oil, 4 turns of the pan in a slow stream, red pepper flakes, garlic and anchovies and cook until anchovies melt into the oil. Add thyme and wine. Reduce wine 1 minute. Add clam juice or stock, clam juice will give the dish a stronger clam flavor, chicken stock will give it a buttery personality. Stir in clams and lemon zest. Drain pasta. Add to skillet and toss with sauce 2 to 3 minutes, until pasta is al dente and has absorbed the sauce and flavor. Add parsley, pepper and salt, to your taste and serve with bread for mopping up remaining juices.
Mix all ingredients (except beef) in rectangle pan. Place brisket in pan, fat side up. Marinate 20 hours covered tightly with foil. Place covered pan in 250 degree oven for 6 hours Use two forks to shred or slice when cooked.
Simmer in water until rice is very soft. Remove and add butter. Blend or mash accordind to your baby's age.
Drain syrup from pineabble and combine it with vinegar, water, sugar, cornstarch, ginger and salt. Cook onion in butter in a saucepan until it is limp (about 3 minutes). Add syrup mixture and cook, stirring constantly, until thickened and clear. Add beets and remove from heat. Just before serving, add pineapple and reheat.
In a bowl combine the tuna, cheese, celery, onion, mayonnaise, sour cream, and pepper. Spread on the bread and serve at once.
Fry the pepper, cucumber & shallots in the oil until tender. Add the. peas, corn, tomatoes, artichoke or potato & bannock. Season to taste. Stir well & heat until everything is hot.
Preheat the oven to 180°C/fan160°C/350°F/gas 4. Remove skin, fibres and seeds of the squash/pumpkin and cut into cubes (mine were approximately 5-6cm). (You may also want to leave the skin on and remove after roasting if this is easier with the particular squash/pumpkin you are using.) Rub the squash pieces with sunflower oil and season well with salt and pepper. Put them into a small roasting tin (skin-side down if skin wasn't removed). Roast for about 40 minutes or until tender. Remove squash from oven and remove skin when cool enough to handle if you haven't done so earlier. You may also want to cut squash into smaller chunks if your pieces are rather big. I didn't cut mine any smaller, as I preferred to cut my squash into smallish chunks before roasting. Melt the butter in a large pan, add the onion and cook gently for about 10minutes until the onion is very soft but not browned. Add the roasted squash, and any juices from the plate and the stock. Note: I used 1.2 litres of water, but only stock cubes for 1 litre, as you have salted your squash before roasting it, and you will also add parmesan. Cover and simmer for 20 minutes or until squash is ready to be liquidised. Meanwhile, make the PESTO: Heat a dry, heavy-based frying pan over a high heat. Add the pumpkin seeds and shake them around until lightly toasted. Cool, reserving 1 tablespoon of seeds to garnish. Put the rest of the seeds into a food processor with the chilli, garlic, fresh coriander and oil. Blend to a paste. Transfer to a bowl and stir in the parmesan, seasoning to taste. Finish SOUP: Leave the soup to cool slightly, then liquidise in batches until smooth. Note: I always use a high pan and a hand-held liquidiser, so I don't need to remove and return the soup. Return to a clean pan and bring back to a gentle simmer. Stir in 4 tablespoons of the pesto (I stirred in all of it, although it was more than 4 tablespoons, but stir in four and check how you like it)and adjust the seasoning. SERVE: Ladle into warmed bowls and add a spoonful of sour cream, and sprinkle with the reserved pumkin seeds and coriander leaves. If you haven't used the whole amount of pesto before, serve it at the table, so everybody can stir in more if desired. Another possibility is to top crackers or toasted bread with it and serve together with the soup.
Preheat a bbq or char-grill to medium-high. Combine the parsley, mint, basil, anchovies, garlic, oil, mustard and capes. Brush the potato slices with oil and cook for 5 minutes each side or until golden and cooked through. Brush the fish with oil and cook for 2-3 minutes each side or until cooked to your liking. Serve the fish with the potatoes and green sauce.
Preheat oven to 350 degrees F. Line your baking sheet with a silicone mat or parchment paper. Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; combine until all ingredients are incorporated. Fold in white chocolate chips and dried cherries. Drop by rounded tablespoons onto prepared baking sheets. Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Storage: Cookies store well in an airtight container for up to three days. Notes: Get creative! Add in whatever strikes your fancy, I can imagine a variety of chocolates, nuts, and dried fruits will really make the flavors and textures of this cook truly amazing.
Combine soy sauce, dry sherry, and water in medium bowl. Add chicken and stir to break up clumps. Cover with plastic wrap and refrigerate for at least 20 minutes or up to 1 hour. Mix sesame oil, cornstarch, and flour in medium bowl until smooth. Drain chicken in strainer; press out excess liquid. Toss chicken in cornstarch/flour mixture until evenly coated. Use immediately for stir-fry.
Heat the vegetable broth until it begins simmering, then add the green onion, garlic, and tofu. Let simmer for 5 minutes, then add the spinach leaves and simmer another 5 minutes. Add the coconut milk and simmer an additional 5 minutes, season to taste with salt and pepper (and a tiny bit Tabasco, if you like) then serve immediately. Note: regarding the 1 to 2 cups tofu- it depends on how"chunky" you want your soup or how many people you're feeding; you can also add a bit more vegetable broth, but not more than an additional 1/2 to 3/4 cup or you'll dilute the coconut milk too much. Also, you can make this a non-vegetarian soup by substituting tofu with cubed cooked chicken.
Mix all ingredients together, store in sealed container. Or package 1 cup portions in zipper bags for easy use. To prepare:. Melt 1 T. butter or margarine in a saucepan. Add 1 Celsius rice mix and saute stirring occasionally until the rice is coated, and slightly toasted. Add 2 cups water, stir and bring to a boil. Reduce to a simmer, cover, and cook 20 minutes. Serves 4.
Combine the tomatoes with juice, butter, sugar and seasonings in a large flat-bottomed kettle. Heat the tomatoes over medium heat until boiling gently. Combine the dumpling ingredients together and drop dough by teaspoon, in a single layer, on top of tomatoes. Reduce the heat to low (the tomatoes on the bottom may scorch if heat is too high). Cook, uncovered, for about 5 minutes. Cover and cook for about 10 more minutes. Remove the lid and serve. Garnish with black pepper and extra pats of butter.
Preheat oven to 350. -- Will need two cookie sheets. Wash zucchini and kale. Dry well. Slice zucchini thin. Place on cookie sheet. Slice thick stems off and place kale leafs on cookie sheet. Spray zucchini and kale with cooking spray. Sprinkle with garlic salt and parmesan cheese. Bake 15 minutes or until crisp but not burned.
Make Sauce: empty half of Jar of Ragu Double Cheddar cheese -- 8 ounces -- into a sauce pan and heat atop a stove. Add in two cans of Tuna (I used one in oil and one in water), one can of Pink beans, spices to taste -- hot pepper, paprika, pepper. Rinse the canned beans of the canned liquid before adding them inches. Make Noodles: boil 4 cups of water in a 2 quart pot atop the stove. Throw in the vegetable flakes. Then add the 3 bricks of Ramen, broken into quarters. DO NOT USE RAMEN FLAVOR PACKS. In a 2+ quart casserole dish, mix together the noodles and vegie flakes with the sauce. Add in the Mayo. Serve hot or cold.
Cook the spaghetti in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain. Toss with the sun-dried tomatoes. Set aside to cool completely otherwise the hot pasta could curdle the eggs when you add them later on. In a large bowl, whisk the eggs, salt, and pepper, Parmesan, and fontina to blend. Add the cooled spaghetti mixture; toss to coat. Preheat the broiler. Melt the butter and oil in a 9 1/2-inch-diameter nonstick skillet over medium heat. Transfer the spaghetti mixture to the skillet, pressing to form an even layer. Cook until the bottom is golden brown, about 3 minutes. Transfer the skillet to the broiler. Broil until the top is golden brown, about 5 minutes. Cool in the skillet to room temperature. Invert the torta onto a platter. Cut into wedges and serve at room temperature.
Prepare the pudding separately as per the package directions, but using 1 1/2 cups milk for each. Refrigerate. In a large bowl, beat the whip cream until thick. Fold the prepared vanilla pudding into the whipped cream. Spread the pudding on the double crackers almost to the edges, then set aside. Spread the same number of crackers with chocolate pudding and with vanilla pudding. Assemble the cake by standing the crackers up, alternating chocolate and vanilla covered crackers. The cake will be 2 crackers wide, and 1 cracker high. After sticking the pudding covered crackers together, frost the outside of the cake with the remaining vanilla pudding. Refrigerate the cake several hours or overnight. Before serving, pour rows of chocolate syrup over the cake, letting it run down the sides. Cut slices of the cake at a 45 degree angle to the crackers.
Pound chops between sheets of plastic wrap with flat side of meat mallet. Cut meat into bite-sized pieces. Mix flour, salt and pepper. Dip pieces in flour mixture. Cut 6-8 paper thin slices of lemon. Set aside. Squeeze remaining lemon for juice (you should have about 1/4 cup). Brown pork pieces in olive oil and remove from pan. Pour in 1/2 cup of broth and deglze pan, Turn heat down to simmer, return meat to pan and place lemon slices on top of meat. Cover and simmer for 15 min. Remove lemon slices and discard. Remove meat from pan and keep warm. Add remaining broth, simmer for about 5 min. then add lemon juice, simmer a little longer; add a small blob of butter to the pan and swirl. This adds a nice gloss to the sauce. Return meat to pan to warm.
Preheat oven to 350 degrees. Grease and flour a 13 by 9 inch baking pan. Place mashed potatoes into medium bowl. With a whisk, gradually stir in water to form a smooth mixture, do not beat mixture excessively. Cool to lukewarm. Sift flour, cocoa powder, coffee granules, baking soda and salt. Place chocolate chips in small bowl with about 1 Tablespoon of the sifted dry ingredients and stir well until chips are coated. Set aside. In a large bowl, combine butter, sugar and vanilla. Beat 2 minutes at medium speed. Add eggs, 2 at a time, beating in at a low speed until blended. Increase mixer speed to medium; beat 1 minute. At lowest speed, add sifted dry ingredients in 3 additions and mashed potato-water mixture in two additions, beginning and ending with dry ingredients and beating after each addition just until blended. Batter may still appear curdled after all ingredients have ben added -- this is okay. Remove bowl from mixer. Fold in chocolate chips. Turn batter in prepared pan. Bake 27 to 32 minutes. Sift confectioners' sugar over top just before serving.
Grease a 9"x5" loaf pan. Sift the whole wheat flour, baking soda and salt together. Cream the butter and slowly blend in the grapeseed oil. Mix in the eggs one at a time, then stir in the vanilla and the dates. Stir in the dry ingredients, then add in the mashed bananas, nuts and sour cream. The mixture should be well blended. Bake at 350°F for 1 hour or until a toothpick inserted in the center comes out clean.
Chicken Paprikash: Use a large heavy pot like a dutch oven. I use an enameled cast iron pan. Rinse chicken and place in pot. Add diced onion, 3 tablespoons paprika, 2 teaspoons garlic powder, 2 teaspoons ground black pepper, 1 teaspoon kosher salt, and half of the chicken broth. Cook on medium heat partially covered for about 20 minutes turning chicken occasionally. When chicken is cooked through and onions are tender remove chicken and reserve. Add the soups,other half of broth, water, milk, and mushrooms. Stir with spoon or whisk until well combined. Simmer uncovered for about 15 minutes while chicken is cooling down some. Stir often to prevent sticking. Remove chicken from bone leaving nice sized pieces. The chicken will fall apart more as it cooks in sauce. Add to sauce and cook together on medium low heat partially covered for about 30 minutes stirring occasionally. Prepare dumplings. Mix together dry ingredients and cut butter or margarine into the dry ingredients until it resembles small peas. Mix together wet ingredients and add them to the dry ingredients. Stir to combine but do not over-mix dough. Cook dumplings. Drop dumpling dough into the sauce evenly spaced. I use a regular dinner spoon for this part. Do not stir once you add dumplings. Cook them, covered on low until they are puffy and done all the way through. Once they are firm and cooked thoroughly, stir everything gently. Turn off heat and cover. Prepare rice. In a medium heavy bottomed pan combine rice, oil, and salt. Cook over medium high heat while stirring to combine. Add the water, stir and turn up heat to high. Boil rice partially covered, or uncovered until the water is evaporated to the level of the rice. When this happens, immediately cover with lid and turn heat to low. Steam rice for about 20 minutes or until desired doneness is reached. Uncover and fluff rice. To serve, spoon rice into bowls and ladle the chicken paprikash over the rice. Add sour cream to each individual serving, to taste. I also like to serve peas with butter (the frozen kind) along side of this dish. Feel free to adjust seasonings according to taste. Sometimes I add more garlic powder or salt if needed. Also, if you like lots of mushrooms it's perfectly fine to add more. Enjoy!
In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Roll out pastry to fit a 9-in. pie plate; flute edges. Toss apples with sugar and cinnamon; pour into crust. Bake at 375 for 20 minutes. Meanwhile, in a bowl, combine the first four topping ingredients. Stir in egg, butter and vanilla until smooth. Add coconut. Spoon over hot apples, carefully spreading to cover. Bake 30 minutes longer or until apples are tender. Yield: 6-8 servings.
Saute chopped onion in olive oil until almost tender. Add carrots, garlic and cumin, cooking briefly. Stir in tomatoes, broth, paprika, cayenne, bay leaves, salt and pepper, stirring to mix. Cook over medium heat until carrots are tender. Mix parsley, lemon juice, and fava beans into soup and heat gently. Serve garnished with fresh mint, if desired.
In a pyrex mixing bowl, combine milk, 1/2 c sugar, salt and 1/2 c butter. Heat in microwave until butter is melted. Meanwhile, in a small bowl, dissolve both packets of yeast into warm water with the pinch of sugar. Measure flour into another mixing bowl. Add eggs and stir to just combine. When butter has melted, add the liquid to the flour mixture and stir a little. Then add yeast and stir enough so that all ingredients are combined. Grease a 10x13 pan and spread dough in pan. Let rise in a warm place for 45 minutes. While dough is rising, preheat oven to 375 degrees. Also, mix together the topping ingredients and sprinkle over the dough. Place in oven over a halfsheet to catch any syrup that runs over the top. Bake for 22-27 minutes or until the top is golden and syrupy. Be careful not to overbake.
Method:. Overnight Preparation:. Mix the Ondhwa flour , plus the semolina and strong flour with yoghurt to form a firm mixture. Cover it and keep it overnight in a warm place. This enables the ondhwa flour to ferment. On the next day:. Grate the potatoes, onions and carrots. Add them to the Ondhwa mixture. ( You can also add a grated marrow or zuchini also if you wish - any vegetables that can cook well and provide moisture to the mixture can be added). Blend the ginger, garlic and green chillies in a mixer or blender and add to the mixture . Add the salt and turmeric. Mix it all together in a fairly large saucepan or basin. Heat 4 tablespoons of oil in a saucepan. Add the mustard seeds, cloves and cinnamon to the oil. Add a tablespoon of sesame seeds to the oil. Once the mustard seeds stop popping, pour the hot oil over the ondhwa mixture and stir well. Mix the sodabicarbonate with a half cup of warm water and add this to the mixture. The mixture will start to rise (Hence the need for using a large saucepan or basin). Transfer the mixture into a very well greased baking dish. Sprinkle the remaining sesame seeds on top of the mixture and bake at 170 degrees for 30 minutes and 150 degrees for 10 minutes. Check that it's cooked by putting a knife in the middle of the ondhwa. If the knife comes out dry - the ondhwa is cooked. If not - give it an extra 5-10 minutes. The top of the Ondhwa should look fairly dark when it is cooked.Ondhwo will be crispy on the outside but lovely and firm on the inside. This can be served with yoghurt and coconut chutney or with coriander and chilly chutney.
Place potatoes in a large saucepan and cover with cold water. Place on stove over medium-high heat. When water is boiling rapidly, turn off heat, cover pot, and let potatoes sit for 5 minutes. Carefully drain water and cool potatoes. You can refrigerate them, which will take a little while, or run them under cold water for 5-10 minutes (my preferred method). Shred potatoes, set aside. Heat large skillet over medium heat. Add chopped bacon. Cook for 2-3 minutes. Add onions. Cook until bacon is cooked and onions are browned, stirring occasionally, 5-6 minutes. Add butter or margarine to skillet and let melt. Add shredded potatoes and stir until onions and bacon are evenly distributed among the potatoes. Flatten with the back of the spatula and let sit until bottom is browned, 4-5 minutes. Flip potatoes over. This does not need to be down perfectly. Cook another 4-5 minutes until potatoes are browned on both sides. Add sour cream, cheese, and pepper. Stir until mixed. Flatten potatoes with spatula and cook a few minutes, until browned. Flip. Cook another few minutes. Serve warm. Add additional cheese if desired.
Preheat oven to 400 degrees Prepare crust for a double crust pie. Set aside. In a large bowl combine all ingredients for filling. Blend well and pour into pie shell. Dot with butter cubes and top with remaining pie crust. Cut three of four steam vents on top of pie. Bake in a 400 degree oven for 45 minutes. Pie Topping Put butter, brown sugar and cream in small pot and bring to a boil, remove and add pecans. Then pour over pie crust and return pie to oven for 5 minutes, until bubbly. This pie is wonderful served with sharp cheddar cheese or French vanilla bean ice cream.