HumbleIntelligence/food-ner-1-Million huggingface dataset:
(Up to a month ahead) heat the oil in a large pan. Fry the bacon lardons over a high heat for several mins until well coloured. Using a slotted spoon, remove from the pan, drain on kitchen paper and set aside. Season the beef, then fry in the fat left in the pan. Once coloured, add all the remaining ingredients for the beef, except the cornstarch and bacon, and bring to a simmer. Partly cover the pan with a lid and continue to cook for a further 2-21/2 hrs or until the beef is tender. Once cooked, tip everything into a colander set over another pan so you can catch the sauce. Tip the contents of the colander into a large pie dish, about 11in x 9in x 2in. Re-boil the sauce and check for seasoning. Thicken with the loosened cornstarch, adding a little at a time and stirring until you have the desired coating consistency. Spoon enough sauce over the beef to barely cover and loosen it, then stir. Remaining sauce can be frozen, ready to re-heat and offer separately on the day. While the beef is cooling, make the mash. Boil the potatoes until tender, 15-20 mins, depending on size. Drain off the water and replace the lid. Shake the pan to break up the boiled potatoes. Add butter and milk a little at a time while mashing. Season. Spoon and spread the mashed potatoes on top of the cooled beef. Once covered, the mash can be marked with a spoon, palette knife or fork for a more interesting finish. When cold, the cottage pie is ready to cover and freeze. The day before serving, transfer the pie to the fridge to defrost overnight. (Or reheat from frozen on the day, see below.) On the day, reheat the pie. Heat oven to 350°F If thawed, bake for 50 mins-1 hr, or until heated through, then increase heat to 400F for the final 10 mins for a golden brown topping. If cooking from frozen, cover with foil, then bake for 11/4 hrs; remove foil and bake uncovered for 11/4 hrs more, then increase heat as above for the last 10 minutes.
In a 2 quart saucepan, brown the ground chuck, breaking into very. small pieces. Salt and pepper lightlywhile cooking. Do not drain. the fat. Add the remaining ingredients. Simmer, uncovered, 30&#8722;45. minutes until it thickens. Stir occasionally. Allow to cool, cover,. and refrigerate until ready to use. Bring a 2 quart saucepan of water to a rolling boil. Remove the. saucepan from the heat, and add the desired number of frankfurters. to the water. Cover and let sit about 10 minutes. After the franks. are done, microwave the desired amount of chili dog sauce until. steaming. Then microwave each roll 10 seconds, just enough to warm. Remove the cooked franks with tongs, and place on the microwaved. hot dog roll. Add about 3 Tablespoons of your prepared sauce and. the chopped onion. Grated cheddar cheese is optional.
Slice the tofu in 3 equal sections lengthwise, and then cut each slice in half to make six tofu sticks. Remove excess moisture from each tofu stick by wrapping in a towel or paper towel and squeezing the tofu juice out. Using a knife or brush, spread mustard onto each side of each stick. Place the sticks in a large enough container to lay them in one layer. Let them marinate in the fridge for as little as three hours or as long as overnight. After marinating tofu, remove from refrigerator. Place seasoned breadcrumbs on a plate, add chili pepper and mix together with a fork. Place each tofu stick on a skewer or use a fork to coat each side with the breadcrumb mix. Mist each side of each stick with olive oil. Cook on the grill until browned and crispy, or cook in the oven at 375 on a greased baking sheet for 10 minutes or until brown and crispy.
Turn oven on to 375°F to preheat. Cook rice according to package directions. When cooked place in very large bowl; set aside. Chop bacon and fry in pan until crispy. Add bacon and its fat to the large bowl of rice. Cook chopped onion, in same pan bacon was fried in, until translucent. Add to large bowl of rice. Fry ground beef in same pan. Add to large bowl of rice and other ingredients. Add as much salt and pepper to liking. **I like lots of pepper. I usually shake enough pepper on top of the mixture until it's well covered. Stir until well mixed. In a 9x13 pan baking or roasting pan place the rice mixture. Pack down, not to tightly. Next, place chopped or shredded cabbage on to mixture. In the large bowl used for the rice mixture pour the tomato soup and its equivalent of water. Now add the brown sugar. Stir until blended. Pour soup over rice mixture and cabbage. Cover pan with tin foil. Place in oven until cabbage is tender. Approximately 45 minutes (depends on heat strength of oven).
Boil chicken 15 minutes in broth until chicken is tender. Remove chicken from broth; strain and reserve broth. Set aside. Position knife blade in food processor bowl and place chicken in processor bowl; pulse 15-30 seconds or until chicken is finely chopped, but not smooth. Set aside. Briefly saute apple and onion in a large skillet coated with cooking spray to soften. Remove from heat. Stir in chicken, egg substitute, salt, and pepper. Combine cornstarch, milk, and 1/4 cup reserved broth in a small saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil; boil 1 minute, stirring constantly. Stir sauce into chicken mixture; shape into 6 croquettes. Combine panko and paprika; roll croquettes in crumbs, and place on a baking sheet coated with cooking spray. Bake at 375* for 20-25 minutes or until heated. Broil last 2 minutes of heating for crunchiness of panko. Serve with Bearnaise Sauce. Yield: 6 servings. Non-traditional (Modified) Bearnaise Sauce: Over low heat, mix flour and butter well, until smooth. Cook 1 minute, stirring constantly. Gradually stir in chicken broth and milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in tarragon, salt, and pepper.
Preheat oven to 350 degrees. Bake cake as directed on package using 2 round metal cake pans (33-36 minutes). Transfer cakes to cooling racks until you feel no heat when you put your palm over them. Spread mandarin oranges on a plate covered with paper towel and allow juices to run off. Use a round, decorative platter or cake stand, if desired. I recommend laying strips of wax paper along the outer rim of the platter before laying down the first layer of cake. This makes for a sharp presentation! Do not lay an entire sheet under the cake. It will become trapped and might fall apart, leaving bits of wax paper behind. Set the first layer of cake in the center of the platter. Open the can of frosting and stir until fluffy and easy to spread. Using a rubber frosting spatula or butter knife, spread frosting over the top of the first layer. If using one can of oranges, separate one third of the oranges (if using two cans, use ONE can for this step and leave oranges WHOLE). Quickly chop each orange into two or three pieces. Spread chopped oranges over the top of the frosted cake. It does not have to look perfect, but try to ensure each slice will have oranges in the middle. Carefully lay the second cake layer over the mandarin oranges and center over the first layer. Spread the rest of the cream cheese frosting over the top and down the sides until all traces of cake are hidden. Smooth down the frosting on the top so the oranges will lay flat. When you are happy with the frosting's appearance, carefully lay out the remainder of the whole mandarin oranges in a circular pattern. Do not chop these oranges! Starting with the outer edge of the cake, place oranges at even spaces. Turn the plate as you go to rotate the cake. If the spacing seems off, carefully pick up the misplaced orange and rearrange. If you have enough left, make an additional inner ring of oranges. Design Tip: do not center the inner ring between the outer ring and the cake's center. This would make a bullseye effect. Instead, lay them closer to the outside ring or nearer the cake's center. Leave behind 3-5 oranges to make a "flower" in the center of the cake. Simply place them so one end of each orange is centered and touching the others. It will look like a flower when done. Carefully remove wax paper and discard. Refrigerate cake until you are ready to serve. It tastes best cool or cold.
Prepare an 8 inch square pan by lining with foil and spraying with non stick cooking spray, having edges of foil overhang the pan on two sides to help in removal of brownies. Place a heat-proof bowl over almost simmering pot of water. Melt chocolates and butter, stirring occasionally until smooth. Whisk in cocoa and coffee powder. Set aside to cool slightly. Beat together eggs, sugar, vanilla and salt. Add chocolate mixture. Stir in flour until just combined. Pour mixture into prepared pan and spread evenly. Bake at 350 F for 35-40 minutes until toothpick inserted in center comes out with only a small amount of moist batter clinging to it. Cool in pan several hours (if you have the willpower). Using overhanging foil lift the brownies from the pan. Remove foil and place brownies on plate. Frost brownies as desired. Frosting: Melt together chocolate chips and butter in heat-proof bowl over almost simmering water. Cool 5 minutes. Beat in sour cream. Add powdered sugar. Beat until creamy. Frost brownies. Don't blink or brownies will be gone!
Preheat oven to 400°F. Thinly slice apples and cover the slices with lemon juice, sugar and cinnamon. Beat yolks till creamy and thick. Add potato starch and salt and beat well. Add apple slices and mix to coat slices. In a separate bowl, beat egg whites till they stand in peaks. Fold whites into apple mixture. Coat casserole dish with the oil and place casserole in oven to warm the dish. After a few minutes, pour the apple mixture into the warm dish and bake about 35 minutes until custard is set. Serve immediately. Note: This can be made in a traditional souffle dish, in a deep quiche pan, or in separate ramekins. If ramekins are used, they should be baked in a water bath and checked for doneness after about twenty to twenty five minutes.
Prepare rice according to package directions, omitting salt and fat. While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic, saute 3 minutes or until tender. Combine chicken and spices in a bowl. Add chicken mixture to pan and saute 4 minutes. Stir in wine, capers, beans, and tomatoes. Cover, reduce heat, and simmer 10 minutes until tender. Serve over rice. One serving equals 1 1/2 cups stew and 3/4 cup rice.
Preheat the oven to 400*F. Coat a baking sheet with cooking spray. Place the mushrooms upside down on the sheet, bake for 5 minutes, then set aside. Combine the tomato paste, tomatoes, anchovy paste, if using, and garlic in a small bowl. Mix well. Spoon 1/4 cup of the sauce mix into the center of each mushroom. You'll have some leftover for a later batch. Layer the onion on top of the mushrooms, then sprinkle on the cheeses. Arrange the pepper slices on top. Add the salt and pepper to taste. Bake for 10 minutes until the cheese is golden brown and melted. Enjoy!
Preparing the Meat Loaf. 1. Preheat oven to 375°F In a large bowl, combine ground beef, eggs, bread crumbs, green onions, milk, parsley, garlic, Worcestershire sauce, salt and pepper just until blended. 2. Divide mixture between two 8-inch round cake pans, patting to cover pans evenly and make level. 3. Bake meat loaves until juices run clear when meat is pierced with a fork, or meat loaves register 170F on a meat thermometer, 20-25 minutes. Remove pans from the oven; cover loosely with foil and let stand for 10 minutes. Decorating the Meat Loaf. 1. Pour off juices from pans. Invert 1 meat loaf onto a flat serving plate. Using a small sharp knife, trim red peppers so that they lie flat. Cover top of meat loaf with a single layer of roasted red peppers. 2. Invert second meat loaf onto red pepper layer. Using a spatula, spread 2 1/2 cups mashed potatoes over top and sides of meat loaf. Spoon remaining potatoes into a pastry bag fitted with a large star tip. Pipe swirls around top edges of cake. Pipe stars around bottom of cake. 3. Place cherry tomatoes, stem-ends down, in a ring around top of meat loaf "cake" to resemble cherries. Cut meat loaf into wedges; serve immediately.
Cook the chicken in an oven on gas mark 3 for about 30 mins in a covered roasting tin or cover with foil. This keeps them nice and moist and doesn't dry the chicken out. Let cool down once cooked. Gently fry chopped onion in butter until very soft (about 10-15 mins). Stir in the curry powder and cook on a low flame, occasionally stirring for a further 5 minutes, coating the onion with curry powder and bringing out the full flavour. This is to take the rawness away from the curry powder. Let the mixture cool down. When onion mixture is cool, add the mango chutney, apricot jam, yogurt, tomato puree, raisins and lemon juice, mayonnaise and mix. Roughly chop the chicken up into bite size pieces. Throw chicken into mixture and coat thoroughly. Enjoy with jacket potatoes or in a sandwich or just on it's own with good old salad!
Combine flour with salt and pepper to taste on a large plate. Sprinkle chicken breasts on both sides with salt and pepper, then dredge them in seasoned flour. Set aside. Heat oil and butter in a skillet on medium-high heat. Fry chicken until golden brown, about 3 minutes per side. Remove from skillet;keep warm. Add garlic and onion in pan. Cook for 2 minutes. Pour in wine and scrape skillet. Cook for 3 minutes or until liquid is reduced by half. Stir in tomatoes, sugar, salt and pepper to taste. Reduce heat to low and cook for 30 minutes. Add 1/8 cup parsley and 1/2 cup Parmesan. Arrange chicken on top of sauce; sprinkle remaining cheese over top. Cover skillet and simmer until cheese melts and chicken is hot. Sprinkle with 1/8 cup parsley. Put pasta on plates;top with chicken, sauce and parsley.
Drain excess fluid from cottage cheese. (If you decide to put in on bread, you may want to drain in a strainer.). Gently fold together shredded carrot, green pepper, onions, tomato and cottage cheese. Place in serving dish, and refrigerate until ready to serve.
Preheat oven to 375. Take three or four slices of bread and dampen with water. Squeeze of extra water if you wet the bread and didn't dampen it. Break into small pieces and put in a medium bowl. Do this with the rest of the bread slices. Add the italian seasoning, onion and garlic and mix thoroughly. Place pork chops in the bottom of a 11 x 13 pan or 9 x 11 whatever you have. Pour apple and orange juice over the top of the chops. Put stuffing on top of the chops only - not on the pan on the chops. Put the apple sauce over the stuffing. Bake for 40 - 45 minutes or until 150 degrees.
Pour all ingredients in equal parts into a margarita glass. Serve unstirred. Serve in a Margarita Glass.
Over medium heat,cook sugar, syrup, water to hard crack. Add oil and desired food color, stirring until well mixed. Pour onto buttered cookie sheet. Start cutting immediately and continue until cool. Break. Sprinkle lightly with powdered sugar.
Heat oil over medium heat in a 6qt stockpot. Add onions and garlic and saute until soft, about 6 to 7 minutes. Add squash, broth, curry powder and salt and pepper and bring to a boil. Reduce heat and simmer until squash is tender, about 15 to 20 minutes. Remove from heat and stir in honey and butter and puree until smooth. Reseason with salt and pepper to taste. Ladle into serving bowls and add a dollop of yogurt. ENJOY!
Mix the pumpkin, cream cheese, cumin, salt and pepper. Place 1 teaspoon of filling on a wonton wrapper. Wet the outside edge of the wonton wrapper with water. Fold the wonton over and press the edges together firmly to seal. Boil the ravioli for 2-3 minutes to cook. Melt the butter in a pan with the sage. Cook the butter until it browns and remove from heat immediately. Toss the ravioli and sauce and serve.
Combine the eggs, milk and brown sugar in a large mixing bowl. In a separate bowl, combine the flour, powder and salt and beat into egg mixture until smooth. In a chicken fryer or electric skillet, heat at least a half inch of oil to 375 degrees. (I used a chicken fryer and had to keep the heat on high the whole time) Using a measuring cup or a funnel (keep your finger over the bottom of the funnel) and using a about a 1/2 cup of batter, release your finger and move the funnel or measuring cup in a spiral motion, forming the cake. (Pour from several inches above the hot oil) Fry for about 2 minutes on each side or until golden brown. Remove with tongs and place on paper plate or paper towels. Repeat with remaining batter. Dust each with confectioner's sugar and serve warm.
Heat water to 110 degrees f. Mix dry ingredients. add oil and water. Mix until the dough is formed. let rest 5 minutes. Knead in a stand mixer using the dough hook for 3 minutes let rest for 5 minutes. Knead an additional 3 minutes. Place dough in a lightly oiled bowl, cover and let rise until dough is doubled (about 1 hour). Divide dough into 8 pieces, roll out to flatten each piece and then bring 2 opposite ends together and then bring the other 2 ends together, shaping into a ball. Place seam side down on a oiled baking sheet (or place on parchment paper lined baking sheet). Cover with plastic wrap and let buns rise until quite puffy. Bake in pre-heated 375 f oven for about 15 minutes. Cool on wire rack.
In a medium saucepan, heat the olive oil until shimmering. Add the onion, garlic, cumin and chipotle and cook over moderate heat until softened, about 5 minutes. Add the chorizo and cook, breaking up the meat into small lumps with a spoon, until lightly browned, about 5 minutes. Add the beans and their liquid along with the water and simmer until slightly thickened, about 5 minutes. Season with salt and pepper. Spoon the beans into bowls and serve at once. Can be topped with store-bought fried pork rinds as a garnish.
Preheat panini grill to high. Brush one side of each bread slice with oil. Place two slices on a work surface, oiled side down, and evenly layer with mozzarella, Cheddar, fontina, and provolone. Cover with top halves, oiled side up, and press gently to pack. Place sandwiches in grill, close top plate and cook until golden brown, 3-4 minutes. Serve immediately.
Preheat the oven to 190°C/375°F. Place the mushrooms on an oven tray (stem sides up) and sprinkle them with oil and seasonings. Put the garlic cloves on the tray. Cook them in the oven until they are tender. Whisk the milk and flour together then bring them to the boil in a saucepan, continually whisking. Peel the garlic, crush and add to the milk and flour mixture, together with the mustard powder, Worcestershire sauce (to make a vegetarian version of this recipe, be sure to use Worcestershire sauce that does not contain anchovies), cheese, breadcrumbs, Guinness and ground pepper. Mix with a wooden spoon until all the ingredients are well combined and the the cheese has melted. Turn the heat off and add the egg and the egg yolk. Beat vigorously and then spoon a generous amount of the mixture onto the mushrooms. Grill until the mushrooms are golden and bubbling. Serve as an entree to a main course, or as a side dish.
Pour the heavy cream, vanilla and coffee beans into a saucepan and place over medium-low heat. Bring the cream to a brief simmer; do not boil or it will overflow within seconds. Remove from heat and strain to remove the beans. In a large bowl, whisk together the egg yolks and the sugar until the sugar dissolves and the mixture is lemon-colored, about 3 minutes. Temper the yolks by gradually whisking the hot cream into the yolk and sugar mixture (do not add the hot cream too quickly or the eggs will cook.) Stir in the brewed coffee and melted chocolate. Preheat the oven to 325 degrees F. Pour the egg-cream mixture into 6 (8-ounce) ramekins or cappuccino cups, filling 3/4 of the way full with mixture. Fill a large, shallow baking pan with 1/2-inch of warm water. Carefully place the ramekins in the water bath and bake for about 35 minutes, the center should jiggle slightly. Remove the pan from the oven and let the ramekins cool in the water for 10 minutes. Then pop them in the refrigerator to chill for at least 2 hours. garnish with whipped cream and biscotti cookie.
In bottom of a crock pot/slow cooker, layer 1 can sauerkraut, 1 pound sausage pieces, half the onion slices, 1/2 teaspoon boulllon and 1/4 teaspoon celery seed. Repeat layers. Add water. Cover and cook on LOW heat setting for 7 to 9 hours or HIGH for 3 to 4 hours. Serve with boiled potatoes and apple raisin salad.
In a large bowl, combine chickpeas (garbanzos), corn, onion, carrot, and celery. In a small bowl, whisk together the oil, paprika, vinegars, garlic, mustard, salt, sugar, and pepper. Pour dressing over salad and mix well. Refrigerate at least 1 hour before serving, 2-3 hours is better.
Combine milk, corn starch, egg yolks. Set aside. Boil the chicken stock in a large soup pot (4 quart is good). Once the stock is boiling, add the orzo pasta and let it cook covered for 9-12 minutes (until pasta is tender). When pasta is tender, remove the pot from the heat and add the egg mixture and butter. Stir slowly until it all blends together. Return the pot back to the heat and continue to cook the soup. It will thicken slightly. Remove from the heat again and add the lemon juice and lemon peel. Serve with pita bread.
The Starter: Mix the starter ingredients together until smooth, cover, and let rest at room temperature overnight. Combine all of the dough ingredients and mix and knead them together -- by hand, mixer or bread machine, until you've made a soft, somewhat smooth dough; it should be cohesive, but the surface should still be a bit rough. Allow the dough to rise, covered, for 3 hours, gently deflating it and turning it over after 1 hour, and again after 2 hours. Turn the dough out onto a lightly greased or floured work surface. Divide it into 12 pieces, shape the pieces into balls, and firm them up by rolling them under your lightly cupped fingers on an unfloured work surface. Place the rolls on a parchment-lined baking sheet, cover them, and let them rise for 1 1/2 to 2 hours, until they've doubled in size. Refrigerate them for several hours, or overnight. Remove the rolls from the refrigerator, and brush them with a wash made of 1/2 cup water mixed with 1 tablespoon egg white (you won't use up all the wash). Slash a 1/4-inch deep cut across the top of each roll, and bake them in a preheated 425°F (220°C) oven for 20 to 25 minutes, until they're a deep golden brown. Remove them from the oven, and cool on a wire rack. For an extra-crisp crust, allow them to cool in the turned-off, door-propped-open oven. Yield: 12 rolls.
Beat the egg in a small bowl. In another bowl, combine the ground pork, water chestnuts, scallion, cornstarch, sugar, sherry, soy sauce, the beaten egg and salt to taste. Stir until it becomes a paste. Form into 1-inch meatballs. Heat the vegetable oil into the wok over high heat until candy thermometer reads 375 degrees. Fry each meatball until the outside is golden and inside is no longer pink, about 3 minutes on each side. Drain well in a colander and serve.
Combine the spinach, feta, egg, and ricotta in a bowl. Melt the butter in a pan, add onion, and saute until soft. Stir into mix, and season with salt and pepper to taste. Make into 2 pies- i.e. place one sheet of pastry on the bottom of a pie pan, put the filling in, and cover it with another sheet of pastry, pushing down the edges with a little water. Brush the 2 pies with milk. Bake at 200 degrees celcius for 25 to 30 minutes.