HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add beans to olive oil on medium high in frying pan. Add salt & pepper & rosemary. Saute for about 25 minutes. (Cover and cook for 40 minutes for fresh beans.).
Combine honey, apple juice and lemon juice in a large pan. Bring the mixture to a boil over high heat and stir in the liquid pectin. Bring to a full boil again and boil for one minute. Remove from heat, stir, and skim off foam on top. Pour into sterilized jars and seal with paraffin.
Preheat oven to 200 Celsius (400 F). Grease 26 cm (10.5 inch) pie dish or deep 1.25 litre (5 cup) rectangle dish. Drain plums and reserve 1 cup of syrup. Halve plums, discard stones, place plums in prepared dish. Combine reserve syrup, apricots, cinnamon, cloves, mixed spice and ginger in medium saucepan. Simmer uncovered until liquid is reduced to 1/2 cup. Note : if your apricots are a little tart, add the sugar to the saucepan. Remove and discard cinnamon stick and cloves. Cool mixture to room temperature. Pour mixture over plums. Cut the pastry into 2.5cm strips. Brush edge of pie dish with some of the egg. Press pastry strips around edge of dish. Place remaining strips in lattice pattern over pie. Brush with remaining egg. Bake for about 40 minutes or until pastry is browned lightly. If pastry starts to brown too quickly, cover with foil for the last 10 -15 minutes of baking time. Dust with icing sugar and serve with spiced yoghurt cream. Spiced yoghurt cream : Combine ingredients in a small bowl.
Preheat oil in a large skillet or deep fryer over medium heat or to 350 degrees. Combine chopped chicken, eggs and spices (for the wet ingredients) in a large bowl. Mix well and let set for about 15 minutes. Combine dry ingredients together. Then take nuggets out and bread in flour and spices. Drop one by one in hot oil and fry until golden. When done, drain on paper towels. For sauce, combine all ingredients in a large bowl and mix with a whisk well until mayonnaise isn't lumpy.
Thinly slice the apples crossways; melt 30g butter in a pan; cook the apple slices until they have browned on both sides. Add two tablespoons caster sugar, cook for 5 minutes; add the maple syrup, stir until the apples and syrup have heated through. Serve the toffeed apples with cream or icecream or Greek yoghurt.
Place the mushrooms in a large, plastic resealable bag. In a bowl, mix the wine, olive oil, garlic, rosemary, salt and pepper; pour over the mushrooms, press the air out of the bag and seal tightly; turn the bag to distribute the ingredients; let marinate at room temperature for 1-2 hours, turning the bag occasionally. Grill the bell peppers over direct medium heat until they are black and blistered all over, 12-15 minutes, turning occasionally; place the peppers in a medium bowl and cover with plastic to trap the steam; set aside for at least 10 minutes, then peel the skins from the peppers and discard the stems and seeds. Drain excess marinade from the mushrooms and grill them over direct medium heat until tender, 8-10 minutes, turning occasionally; lightly brush or spray the slices of bread on both sides with olive oil; grill until lightly toasted, 1-2 minutes, turning once halfway through grilling time. Put the pine nuts in a medium pan over medium heat and cook until lightly toasted, 5-10 minutes, shaking the pan occasionally. Very finely chop the bell peppers, mushrooms, and pine nuts and combine all of them in a medium bowl; add the basil and stir, taste and add salt and pepper if necessary. Spread a very thin layer of goat cheese on one side of each slice of toasted bread; arrange about 1 tablespoon of mushroom mixture on top of each; serve at room temperature.
Melt butter in saucepan. Add shallot and saute 1 to 2 minutes, or until tender. Add chicken broth and bring to a boil. Add couscous, corn, pepper, cayenne and salt. Cover; remove from heat and set aside 5 minutes. Fluff with a fork.
Grease a 9x13" baking dish. Press potatoes into the bottom and on sides. Sprinkle with salt and brown lightly in the oven. In a medium skillet, brown sausage and onion and drain. Spread over potato crust. Sprinkle with cheese. In another bowl, beat together remaining ingredients and pour onto the crust. Bake at 425 degrees (400 degrees if using a glass dish) for 20 to 25 minutes.
heat oil in large pot, add onions garlic, red pepper and spices, saute until vegetables are softened, about 8-10 minutes add squash, 1 c corn, sweet potato and 6 c water, bring to boil and simmer 30 minutes using a hand blender puree soup until smooth-- (may put several batches in a regular blender) return to pot, bring to a boil. add potato and remaining corn, simmer about 15 minutes, adding water to thin if desired season with salt and pepper, garnish with toasted pignoli (pine nuts).
Preheat oven to 350 degrees. Spray a 9" pie pan with cooking spray. Mix ingredients. Pour into prepared pie pan. Bake for 35 minutes.
also requires: 2 large pieces of wax paper for each breast used 1 large baking pan or cooky sheet in a 200-250 degree oven for keeping meat hot while cooking successive pieces. 1 piece of paper towel to put between layers of meat in the low hot oven to keep pieces from sticking together. Place a piece of breast in between 2 large pieces of wax paper. Using the smooth side of a meat tenderizer, pound until very thin. (Turn over so that you can pound on both sides of the meat.) The breast will become very large and you will actually be able to get at least 2 large servings from each breast. After pounding each piece of meat, place on a large serving plate without removing the wax paper and chill well in the refrigerator. When ready to cook do the following-- Place the eggs in a glass pie pan with the water, salt, and pepper and mix well. Place the flour in another container next to the seasoned eggs. Place the bread crumbs in another container on the other side of the seasoned eggs. Start heating up the cooking oil in a large frying pan on medium high heat. DO NOT get oil too hot-- but hot enough so that it will cook the meat quickly without burning either the meat or the oil. After removing the wax paper from each side of the meat, dip each piece of meat in the eggs, then the flour, then the eggs again, then the breadcrumbs. Fry until golden brown on each side. Place each piece of cooked meat in the oven using paper towel pieces to separate the pieces from each other. When finished cooking serve with slices or wedges of fresh lemon. NOTE** This meat dish is traditionally served with either pomme frits (french fries) or home fried potatoes and salad. I find it is good with most side dishes. It is such a favorite in our home that family members fight over the leftover pieces eating them cold right from the refrigerator.
Place chicken, garlic-ginger paste, garam masala, bay leaves and onion salt in a pan with 2 1/2 cups water. Bring to a boil. Heat the oil and add rice, stir until it changes color. Pour the chicken and stock mix into the rice. Cover and cook until the chicken and rice are done, 15 to 20 minutes. Serve sprinkled with the nuts and raisins.
Combine all of the masa ingredients in a large bowl. The masa should be not be sticky but at the same time be moist enough so that it is easy to work with. Heat the corn oil in a large soup pan to 350°F (medium high). Seperate the masa into small balls about a third of the size of an egg and cover with a damp towel to keep moist. In between 2 pieces of plastic (I cut open a large Ziploc bag) place a masa ball and press in a tortilla press or with a glass pie plate. Add each flattened ball in the oil and fry until crisp and golden on each side. Continue frying until all are fried. Meanwhile, cook the ground beef in a large saute pan, adding the onions, garlic, celery salt, and Worcestershire sauce. Once the beef is browned and no longer pink drain the meat and place it back in the pan. Stir the cilantro in and set the meat aside. Once all of the tortillas are fried begin assembling the enchiladas "tostadas". Spread the refried beans with a knife over the fried tortilla. Add a spoonful of guacamole and smooth on to cover the beans. Then add a tablespoon of ground beef on top of the guacamole. Top the ground beef with a large pinch of curtido. Top the curtido with a tbsp of salsa. Lastly place 2 slices of egg on top and sprinkle the enchilada with cotija cheese. Enjoy!
Heat syrup to a simmer in small saucepan. Remove from heat. Reserve 15 of the mint leaves. Add the remaining mint leaves to the syrup and let steep until cool, then strain (If you like more of a mint taste refrigerate for up to 1 week). In a cocktail shaker, muddle the 15 reserved mint leaves with 1 part lime juice and 1 part mint maple syrup. Add ice and 1 part rum. Shake well. Fill a highball glass with ice. Pour the drink into glass. Top off with Club soda. Garnish the drink with mint sprig. Enjoy!
Preheat your oven to 350°; rinse the barley in cold water and drain. In a medium skillet, heat the butter and brown the pine nuts, be careful, they burn easily so watch them; remove with a slotted spoon and reserve. Saute the scallions and barley until the barley is lightly toasted; remove from the heat and stir in the nuts, parsley, salt and pepper- spoon this mixture into an ungreased 2-quart casserole dish. Heat the broth to boiling and pour over the barley mixture; stir to blend well, bake, uncovered, for 1 hour and 10 minutes.
To prepare dressing, combine broth and cornstarch in a small saucepan, stirring with a whisk; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in juice and next 5 ingredients (juice through peppercorns). Cool. To prepare salad, combine shrimp and remaining ingredients in a large bowl. Add dressing mixture to shrimp mixture, tossing well. Serve, or refridgerate until ready.
In a large skillet or wok, combine 1 tbsp olive oil, rice and canned, diced tomatoes, canned black beans, hot sauce, chili poweder, cumin, cayenne, bay, and chili pepper flakes, on medium heat. Allow to simmer for 15 - 20 minutes. In a separate skillet or wok, combine 1 tbsp olive oil and onion over medium-high heat. When onion has become somewhat translucent, add green and red pepper, jalapeno pepper and garlic. Add chipotle peppers and the skillet of vegetables to rice mixture. Mix thoroughly. This recipe tastes great the second day; not for the faint of stomach.
Smash the lemongrass with the edge of knife to release aroma. Mix all of the ingredients together in a sauce pan. Set on stove until it begins to boil. Turn heat to low. Cover and cook until rice is done and the water is absorbed. Removed bay leaves and lemon grass before serving.
Chill all ingredients prior to creating the sauce. Combine the shallots and the vinegar in a small bowl. Peel the hard-cooked egg and cut vertically through the middle of the egg. Scoop the yolk into another bowl. Dice the egg whites and add to the bowl with the egg yolk. Add a pinch of salt and the mustard. Whisk everything together and start to slowly add the oil drop by drop. When the sauce starts to come together, you can add the oil in a steady stream. When it's at the aioli stage, stir in the capers, pickle relish and herbs. Add the shallots, and little by little, the vinegar to your desired consistency.
Place the cucumber slices in a colander; sprinkle with salt. Toss well. Drain 1 hour. Place cucumber slices on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Rinse and pat dry. Note: Salting the cucumber removes moisture so they'll be more crisp in the salad. Combine vinegar, water, sugar, and pepper in a small saucepan. Bring to a boil. Reduce heat; cook until reduced to 1/3 cup (about 10 minutes). Remove from heat; cool. Stir in onion. Combine cucumbers and vinegar reduction in a medium bowl; toss well. Sprinkle with peanuts.
Combine eggs, half and half, crab, broccoli, bread crumbs, cheese, salt, pepper and dill. Saute onion, pepper, and mushrooms in butter until tender. Combine with egg mixture. Place in greased 9x13" pan. Bake uncovered at 375 F for 1 hour. Stand 10 minutes before serving.
Add 1 tablespoon peanut oil to a wok, cook lamb in batches until browned, adding more peanut oil as needed. Set to one side. De-glaze wok with rice vinegar, add extra 1 tablespoon of peanut oil, add pepper, chilies and garlic, stir-fry until veg start to soften. Add mushrooms, florets and return lamb to wok, add sauce and ketjap manis, stir-fry 3-4 Min's, add snow peas and bean sprouts, stir-fry until sprouts are just tender, about 3 Min's. Add noodles and stir-fry to heat through. Serve as is.
Fry the bacon till crunchy so it can be crumbled into bacon bits. Drain of the bacon fat and cook the boneless skinless chicken breasts in the same pan, add seasonings to taste. I like to add a bit of garlic powder and paprika. When cool, crumble the bacon and cut the chicken into bite size pieces. You can put this in the fridge till later in the day or use right away. Put on a large pot of water to boil when it has reached the boiling point add the tortellini, while cooking chop up the green onion and fresh mushrooms. Once tortellini is cooked drain off the water, add 2 packages 4 cheese pasta sauce, the cooked chicken, bacon bits, green onion and mushrooms, simmer on low heat for approx 20 min or until the sauce is warmed through. You will need to stir often so the pasta does not stick to the bottom. Serve hot, this recipe will make 4-6 good size portions.
In a large bowl, toss apples with 3 Tablespoons flour and the melted margarine; arrange in a pastry shell. (To save time, you can use a frozen pastry shell, thawed). Top apples with mincemeat. In medium bowl, combine remaining 1/2 cup flour, sugar and cinnamon; cut in cold margarine until crumbly. Add nuts; sprinkle over mincemeat. Bake in lower half of 425* degree oven 10 minutes. Reduce oven temperature to 375*; bake 25 minutes longer or until golden brown. Cool. Serve with whipping cream. (Prior to removing your pie from the oven, insert a knife or fork to test the doneness of the apples- I made this pie for Thanksgiving and used 3 different apples, one of them did not cook up as fast as the other two and I had some"crunchy" bites- it was s).
Combine ricotta, sugar, vanilla and liqueur in a bowl and blend thoroughly until smooth. Add chocolate and fruit; mix well. Line the bottom and sides of an 8-inch spring form pan (or a large pan or bowl) with cake slices. Turn ricotta mixture into lined mold. Cover the top with remaining cake slices. Refrigerate overnight, or place in freezer for several hours. To serve: If you used a pan or bowl as a mold, invert pan/bowl onto a serving platter, and remove mold. Sprinkle (lightly sift) confectioner's sugar over cake. If you used a spring form pan, remove sides of pan, leaving cake on the pan bottom, place on serving platter, sift confectioner's sugar over cake. Variation: If you prefer, you can frost the cake with sweetened whipped cream flavored with a little almond extract.
Preheat oven to 350 degrees F. In a large bowl cream butter, brown sugar, eggs and liquor until smooth. Combine flour, baking soda, cinnamon, cloves, salt. Stir into sugar mixture. Stir in almonds and oats. Bake 10-12 min until light and golden. let them cool for 2 min before removing.
Preheat oven to 400 ° F. Toss together Brussels sprouts, garlic cloves, olive oil, lemon pepper, and salt; spread on a baking sheet. Roast for 20-25 minutes or until garlic and Brussels sprouts are tender. Toss with Parmesan cheese and serve.
Cut the buttered bread slices into quarters and arrange half in an ovenproof dish. Scatter over half the sultanas and 2 tbsp sugar. Repeat with the second layer of bread and scatter over remaining sultanas and 2 tbsp sugar. Make the custard by beating the eggs with the 2 oz sugar and milk. Pour over the bread. Leave to stand for approx an hour. Cook at 150 C for approx an hour until the custard is set, make sure the oven isn't too hot as the custard will curdle.
In a long-stemmed glass filled with ice cubes, stir together vodka, curacao, and lemonade.
Preheat oven to 170 degrees. Place pretzels on parchment covered cookie sheet. Unwrap 1 Hershey's Kiss for each pretzel and place on top. Bake 4-6 minutes until Kisses are soft. Remove from oven and press one coloured M&M into each Kiss. Allow to cool completely.
Follow manufacturer's insturctions for placing all ingredients except pecans and chocolate chips into bread pan. Select the medium crust cycle and start the machine. When it beeps, add the pecans and chocolate chips. When bread is done baking, turn it onto a wire rach to cool completely before slicing.
Boil noodles,drain. Combine in separate bowl mix cream cheese,sour cream and tomato sauce. Brown meat and onion. Layer in large casserole dish starting with sauce,then noodles. Then meat,ending with cheese. Bake at 350 until bubbly and brown.
In a big pot heat oil and add garlic. Add turkey and lightly brown. Add chicken stock and water. Add in all of the dry ingredients. Bring to boil add in noddles. Bring down to slow simmer; add veggies;cover. Cook until pasta is tender about 12-15 minutes. Serve with hot crusty bread!
In a large pot, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring occasionally, until browned and the fat is rendered, 3-4 minutes. Add the sirloin and pork to the pot and brown for 12-15 minutes. Add the onion, carrot, celery, and garlic and cook, stirring, until softened, 8-10 minutes more. Add the salt, pepper, nutmeg, bay leaves, thyme, marjoram or oregano. Stir in the tomato paste for a minute or so, then add the wine and scrape up all the drippings. Reduce the wine by half, 2-3 minutes, then stir in stock and bring to a boil. Reduce the heat to simmer and thicken the sauce for 1-1 1/2 hours, stirring occasionally to keep the sauce from sticking to the bottom of the pan. Add the milk or cream and simmer while the water for the pasta comes to a boil and the pasta cooks. When you're ready to serve, bring a large pot of water to a boil, salt it, then cook the pasta to al dente. Heads up: just before draining reserve 1 cup of starchy cooking water. Drain the pasta and toss it back into the pot it was cooked in, along with the reserved cooking water, about a cup of grated cheese and a couple of handfuls of chopped parsley. Add half the pasta sauce and toss well to coat. Serve the pasta in shallow bowls, topped with additional sauce. Pass the remaining cheese at the table.
Put all ingredients except oil in blender, pulse to puree, stream in oil slowly to form an emulsion.
Preheat oven to 400 degrees. Lightly oil a 6 cup standard muffin tin, or use paper liners. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours baking powder, cinnamon, and salt. Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. Divide batter among cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in a resealable plastic bag.
Place ribs bone side down in a large roasting pan on a rack (if you have one, you don't have to use rack) Combine garlic powder, seasoning salt, and pepper. Sprinkle over the ribs. Top with sliced onions. Cover tightly and bake at 350 for 2 1/2 hours. In a bowl, combine the remaining ingredients and this is your sauce. Remove ribs from pan, remove onions and discard, and drain fat. Put ribs back in pan and brush ribs liberally with sauce. Cover and bake 25 minutes longer. Uncover and cook 5 more minutes. Serve with remaining sauce. You can reduce the amount of ribs if you are cooking for a smaller group. I usually use 2 racks to serve 4.
Finely chop celery and onion. Place dried soybeans in a blender and pulse several times until they are pulverized to a powder. Add all other ingredients except the cornmeal. Blend until smooth. Place everything in a bowl and stir in cornmeal until completely mixed. Oil two 14.5 oz. cleaned cans (from canned foods). Put half of the mixture into each. Cover with foil, secure with rubber bands. Place the cans into a Dutch oven or large pot and fill with water so they are 1/3 of the way submerged. Bring the water to a boil, then cover, reduce heat, and simmer, steaming the SPAM for approximately two hours. Remove cans from pot and cool. Using a can opener remove the other side of the can and push SPAM through. Slice, season and enjoy!
Grease and flour a 9"x13" baking dish. With an electric mixer, combine the flour, baking powder, baking soda, salt, sugar, 1/2 cup of the dark brown sugar, 1 teaspoon cinnamon, cocoa powder, butter, milk, eggs, and vanilla and beat together well. Pour the mixture into the greased dish, then cover with plastic wrap and chill in the refrigerator overnight or for 8 hours. When ready to bake the coffee cake, preheat the oven to 350 degrees F. Take the remaining brown sugar and cinnamon, the pecans, and cashews (if using) and combine them in a bowl. Sprinkle the mixture over the refrigerated batter in the dish and then bake for 30 to 35 minutes or until an inserted knife or toothpick comes out clean. Cut into squares and serve immediately while it is warm.
Split tempeh in half horizontally with a sharp knife; cut each piece in half crosswise. Place tempeh in a heavy-duty zip-top plastic bag. Combine water and next 5 ingredients (water through garlic) in a small saucepan; bring to a boil. Pour over tempeh; seal bag. Marinate in refrigerator 3 hours to overnight. Prepare grill. Remove tempeh from marinade, reserving marinade. Place tempeh on grill rack coated with cooking spray; grill 2 minutes on each side or until lightly browned, basting frequently with reserved marinade.
Preheat oven to 190 degrees centigrade (moderately hot). Grease a 20 cm round cake tin and line base with paper; grease paper. 2. Cover prunes with boiling water, let stand 10 minutes or until soft; drain well. 3. Cream butter and sugar in small bowl with electric mixer until pale in colour. Beat in eggs one at a time, beating well after each addition. 4. Stir in sifted flour, semolina and juice. 5. Spread two-thirds of mixture over base of prepared pan, top with prunes, spread with remaining cake mixture. 6. Bake in moderate oven about 50 minutes or until cooked through. 7. When cake is nearly cooked, make syrup by combining sugar and water in pan and stirring over heat (without boiling) until sugar is dissolved. Bring to boil and simmer for 2 minutes. Lastly stir in rosewater. 8. Turn onto wire rack, turn cake right side up and place rack on a tray. 9. Pour hot syrup over hot cake, cool Serve dusted with icing sugar if desired.
Slice fresh peaches into bottom of baked pie shell. Combine remaining ingredients (except Jello) in saucepan and cook until thick and clear. Remove from heat and stir in Jello. Pour over fruit. Cool until set. Serve with real whipped cream.
Preheat oven to 350°F. In a large, heavy skillet or pot, brown onions in moderately hot oil along with the cumin seeds and mustard seeds. Add the potato pieces and stir to coat each piece with spices. Add remaining spices and continue to stir for several minutes. Thin the tomato paste with 2/3 cup of water and stir into the pot. Add vegetables, one at a time, cooking for a minute or so between each addition, add chickpeas last. If your pot isn't oven proof transfer mixture to one that is and cover with a lid or seal with foil, and bake for about 45 minutes, checking after the first 20 minutes. The consistency of this curry should be thick, rather than watery, but add more liquid if needed to prevent burning. Stir occasionally to keep ingredients from sticking to the bottom of the pot. Serve over rice or with Indian bread.