HumbleIntelligence/food-ner-1-Million huggingface dataset:
For the berbere, grind spices if necessary. Combine the spices and roast in a dry skillet on low heat, stirring constantly, for about 5-10 minutes, or until warm and just slightly roasted and fragrant - not browned. The proportions between hot and mild paprika powder should be adjusted to taste. I prefer 50/50, which gives a fairly hot result. The paprika powder should be of highest quality. While still hot, pour the berbere pepper into a jar and seal. Will keep for months in a cool and dark place. For the stew, brown the meat on high heat until brown, then add the onion, and eventually the garlic and 3 tbsp Berbere, which are NOT to become burnt. Deglaze with the wine (if using). Add the canned tomatoes with their liquid, the stock cubes and the tomato paste and let simmer very slowly until the meat is tender and the stew has thickened (1/2 hour to 2 hours or more, depending on the meat). Add salt, pepper and lemon to taste. Garnish with coriander and serve hot on Injera (Ethiopian flat bread). Also good with rice or potatotoes.
In a large bowl, mix together all salad ingredients EXCEPT sesame seeds. In a small bowl, whisk together all dressing ingredients. Pour the dressing over the salad and toss to coat well. Sprinkle top w/ sesame seeds and serve.
Preheat oven to 350. In a medium bowl, mash the bananas with oil (or applesauce) and sugar and mix well. In a small bowl, sift salt, baking soda and 2 cups of the flour. Add the dry mixture to the banana mixture and stir by hand until the two are thoroughly combined. Fold in the berries. Pour the batter into lined muffin pan. In a small bowl, combine the 1/2 cup flour, brown sugar and margarine (or applesauce). Stir until the mixture forms coarse crumbs then sprinkle onto muffins. Bake for 25 minutes or until a toothpick inserted in the middle comes out clean.
Manual/Mixer Method: In a medium-sized mixing bowl, or the bowl of your electric mixer, combine all of the ingredients. Stir the mixture together, using your hands, a spoon, or your mixer, till the dough forms a shaggy mass that begins to pull away from the sides of the bowl. Knead the dough, by hand or mixer, for about 10 minutes, till it's become smooth. Transfer it to a lightly oiled bowl, turning to coat all sides. Cover the bowl, and allow the dough to rise until doubled in bulk, at least 1 hour. Bread Machine Method: Place all of the ingredients into the pan of your bread machine. Program the machine for manual or dough, and press Start. Examine the dough about midway through the kneading cycle; it should be soft and smooth, but not overly sticky. Adjust the consistency with additional water or bread flour, as needed. Allow the machine to complete its cycle. Divide the dough into 8 pieces. Shape each piece into a small log-shaped loaf. This dough is soft, so use flour or a non-stick spray on your hands. Sprinkle a lightly greased or parchment-lined baking sheet with cornmeal, place the loaves on the sheet, and cover. Let the loaves rise for 1 hour, or until they look "puffy" but aren't doubled in size. Bake the bread in a preheated 350°F oven for 20 to 25 minutes. The loaves will appear slightly darker on the top when they're done. Remove them from the oven, and cool on a wire rack. Yield: 8 mini-loaves. This bread stays moist and delicious for at least four days. If you want a less sweet bread, just cut the honey to 1/4 cup and leave out the 1 tablespoon sugar. The bread won't stay moist as long, but has very good flavor. We also tried this bread with molasses in place of the honey, and it was very good.
In a large skillet, heat the oil, over medium heat. Add in the onion and garlic; saute, stirring frequently, for 5 minutes or until the onion is clear. Add in the cumin and chili powder; stir for about 1-2 minutes. Add the beans and salsa; mash with the back of a wooden spoon or a potato masher until the mixture is your preferred state of chunky or smooth. Season with salt and hot sauce to taste. Transfer bean mixture to a casserole dish. Top with 1/3 cup shredded cheese. Cook at 350°F for 15-20 minutes or until heated through and starts to brown. Remove from oven. I let everyone assemble their own tacos and set out the bean mixture, taco shells, and all the toppings out on the table. Here is how I make mine: I spoon the bean mixture into the taco shell, then add salsa, lettuce, avocado and cheese; then I squeeze a little lime over the top. Feel free to add as many or as few toppings as your shell will hold.
Combine first 6 ingredients. Pour over meat in a shallow dish. Cover and refrigerate for at least 6-8 hours. Drain meat, reserving marinade. Discard bay leaves. Heat oil in a Dutch oven over medium heat; brown meat in oil. Add consomme and reserved marinade; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours. Add carrots, onions, and potatoes; cover and cook another 30 minutes.
Place bread and 2 cups sugar in mixing bowl. Pour milk over and mix well. Allow bread to soak up milk for about an hour. In a saucepan, combine 1 cup sugar and cranberries. Cover with water and simmer for 30 minutes. Set aside to cool. Whisk together eggs, cinnamon, nutmeg, vanilla, rum and melted butter. Pour over bread cubes. Stir in apples, drained of their cooking liquid and the walnuts and cranberries. Pour entire mixture into baking dish and bake at 350 degrees for 30 minutes or until pudding is puffed and golden. Cool slightly, cut into squares and serve with lemon sauce recipe#74942.
In a small mixer bowl sift together cake flour, sugar, baking powder and salt, make a well in the center, add cooking oil, egg yolks, water, lemon peel and vanilla. Beat mixture of high speed of electric mixer about 5 minutes or till satin smooth. Wash beater thoroughly, in a larger bowl combine egg whites and cream of tartar, beat at medium speed till very stiff peaks form (tips stand straight). Pour batter in a thin stream over entire surface of egg whites, fold in gently. Pour into ungreased 10-inch tube pan. Bake in 325°F oven 70 minutes or till cake tests done. Invert cake in pan, cool. Using a spatula, loosen cake from pan, remove.
Saute the chicken on both sides in butter, remove from the skillet. Add the onion and garlic, cook and stir for 2 to 3 minutes. Add tomato paste and flour to the skillet, stir until blended and smooth. Gradually add the chicken stock and sherry, cook and stir until smooth and slightly thickened. Return the chicken to the skillet. Add the almonds, dill, salt, and pepper. Cover and simmer over low heat for 30 minutes on until tender. Arrange the chicken in a shallow baking dish. Stir the sour cream into the sauce and pour over the chicken. Sprinkle with grated cheese and brown under broiler.
Split your sausages down the middle, but do not cut all the way through. Add sausages to a pan, flatten, add water, cover and steam over med-high heat. If they start to curl, lay a heavy plate or bowl on them to keep them flat. While you are cooking your sausages: Cut your washed, seeded/veined peppers, into 2" long, (think egg noodle for width) pieces-. Split your rolls (again, not all the way through)-. Heat up your spaghetti/marinara sauce-. Get your cheese grated, if it's not already-. Cut up onions & mushrooms, if your using them-. Make your au jus-. Add the garlic Powder & black pepper to your au jus, (not garlic salt, au jus is already salty, you will ruin it if you add garlic salt instead of powder)-. Keep rotating your peppers, & your sausages,. The sausages will begin to brown as the water evaporates, (add a little more if needed), the steaming of them first helps them to cook thoroughly without burning,. Butter your bread (or brush olive oil on the rolls if you prefer) sprinkle with garlic powder (again Not garlic salt) & put under the broiler, or toast in your toaster oven,. DON'T forget them & burn them! When they're done, set aside somewhere warm until you're ready for them,. If your sausages are done at this point: Remove sausages from pan, set aside-. Add your peppers to the pan, keep any grease left from sausage saute peppers quickly, until bright green-. Return sausages to pan with the peppers (& mushrooms and/or onions if you're using them)- Add 1/4-1/2 C of au jus to the pan-. Turn, rotate, re-arrange (whatever) the party in the pan, add more au jus if needed, but when everything is done there should only be a little au jus that has not cooked into, or evaporated into everything else, but not yet dry-. Assemble your Sandwiches: Brush each toasted roll, with a little au jus on each side,. Add 1 link of sausage to a roll, (keep sausage 'open') lay peppers (onions and/or mushrooms) on top of the sausage,. Sprinkle approximately a handful (I like those measurements, don't you?) of cheese to your sandwich,. Repeat process for each sandwich, trying to use your ingredients evenly,. Again, leave sandwiches open, lay under broiler, or preferably in your toaster oven, until cheese in melted,. Cut Sandwiches in 1/2, if you prefer. Serve with 1/4 C (or more) spaghetti sauce, or au jus on the side, for dipping. Would be great with oven roasted potatoes, a nice salad or -- my 'Armadillo leg/Jalapeno Poppers', recipe #312049! ENJOY!
If using the breadmaker, place the wet ingredients in the pan, followed by the dry ingredients; set to dough cycle and allow to run. If not using the breadmaker, dissolve the yeast in lukewarm water. Add shortening, sugar and salt. Stir in 2 cups flour. Add enough more flour to form a soft dough. Turn dough onto lightly floured board; knead until smooth and elastic, working in more flour as needed. Divide dough into thirds; cover and set one third to the side. Roll the remaining two-thirds into a 14 inch circle. Brush a 12 inch, two-inch deep pizza pan lightly with oil. Press dough evenly over bottom and up the sides of the pan. Remove the sausage from the casing and crumble into the crust (it doesn't need precooking). Saute onion and green pepper in 1 tablespoon of oil until tender. Stir in salt; sprinkle vegetables over the sausage. Top with mozzarella cheese and mushrooms. For the topping, saute tomatoes and spices for ten minutes, breaking up the tomatoes with a fork. Roll out remaining one-third of dough into a 12 inch circle. Set over the filling in the pan. Crimp edges of top and bottom crust together to seal well. Prick the top crust all over with a fork. Spread tomato sauce over the top and sprinkle with parmesan. Bake at 425F for 45 minutes, or until crust is golden. Let stand ten minutes before serving.
Rub turkey with olive oil massaging it gently and roughly alternatively the turkey likes to be fondled for some reason. Then sprinkle the marjoram over the bird. Again make sure the turkey is covered-- she doesn't enjoy bare breasts or legs! Using the needle and syringe, inject the turkey with 1/2 cup of old expensive whiskey in various locations. When you are sure you have enough alcohol in it, spread its legs and throw in some marjoram then tress the cavity. Loosely cover the bird with aluminum foil. Place in oven, consistently basting it with the liquid on the bottom (composed of water, vegetable scraps, and the juices from the hot, wet steamy bird). Baste approximately every thirty minutes for the recommended time: About 4 1/2 hours for a 16-20 pound bird at 325F or until internal turkey temperature is 185F During the last hour of baking, coat turkey with whisky or other liquor every 15 minutes. To make gravy: Take the bird out of the pan to cut. Skim off the gunk and take out the remains of the vegetable scraps. Put the pan over a burner on the stove and turn on medium heat. Make a sludge of a few spoons of flour and a little cold water, and mix into the hot pan liquids, stirring and scraping the pan. Throw in some scraps of meat and reduce liquid by 1/3. Have a drink of whiskey and enjoy!
Take a cookie and dunk it quickly in sweet sherry (or smear it with jelly for children) if you wish-this helps speed up the cookies softening. spread the smooth side of the cookie thickly with cream and repeat. Sandwich the two you have done together and stand them on a plate. Repeat this until all the cookies are used and you have formed a"log" of cookies and cream. Cover the entire log thickly with more cream and cover loosely with cling wrap before refrigerating for about 8 hours-as I said, the sherry or jelly speeds this up (and I like the added flavour of either) Decorate with grated chocolate, or pipe extra cream around the log before serving.
Beat butter and sugar until fluffy. Blend in vanilla. Add 2 cups flour, 1 cup at a time. Roll out on floured surface; cut into 2 inch squares. Put on ungreased cookie sheet; prick the tops with a fork. Bake at 325* for 25 minutes or until top is very light brown.
Mix the first two ingredients together in a bowl. Heat oil in a non-stick pan. Add the crushed chilli-garlic mixture to it. Stir-fry briefly for 5-7 seconds. Add spring onion and chicken. Stir-fry on high heat for 3 minutes. Add bell pepper, chestnuts, chicken stock powder and ketchup. Stir-fry until the chicken is cooked well on either side. Transfer filling onto a plate. Allow to cool. Divide the filling into 2 parts. Place each portion of filling between 2 slices of bread. Then, toast the prepared sandwich in your sandwich toaster. Serve hot. Enjoy with a tall glass of OJ!
In a large mixing bowl put the 1/2 teaspoons black pepper, sugar, cornstarch, soy sauce and fish sauce. Stir to blend. Take the flank steak and cut across the grain into thin strips. Add to the marinade in the mixing bowl and let it marinate while you work on the rest of the recipe, stirring occasionally. Wash the cauliflower and cut into small florets. Bring a large saucepan of salted water to a boil. Add the cauliflower and once the water starts boiling again, boil for one minute. Drain immediately and set the cauliflower aside. Heat a large nonstick frying pan over high heat and then add 4 Table. oil. Once the oil has had a minute to warm, add the onion. Stir-fry until the onion has cooked to a light brown color. Add the garlic and stir-fry just until the garlic starts to brown on the edges. Remove the onion and garlic into a medium-size bowl, leaving the remaining oil in the frying pan. Add half the beef to the fryng pan and cook just until the pink disappears, using a spachula to flip over the meat. Add the meat to the bowl with the onion and garlic. If necessary, add a little more oil to the frying pan, add the rest of the beef and cook it like you did the first batch. Remove the second batch of meat from the frying pan. Put 1-2 Table. of oil in the frying pan. Heat until hot. Add the cauliflower and stir-fry until the cauliflower has some brown spots. The heat needs to be high for this. Add a little salt and black pepper. Turn off heat and readd the meat and onions back into the frying pan and mix with the cauliflower. Check for salt and pepper. This recipe should have a generous amount of ground black pepper. Good served with plain rice.
Combine in a blender, ice, strawberry puree, tequila, lime juice, Triple Sec and simple syrup. Puree until smooth. Pour into salt or sugar rimmed rocks glasses and serve.
Preparation: Clean the chicken livers by removing the fat and grizzle, if individual pieces are in two sections cut in half, rinse under cold water and drain, set aside. Remove the core and seeds from the green pepper and coarse chop, set aside. Remove the outer skin of the onion and coarse chop, set aside. In a small dish add the soy sauce, sesame oil, rice wine (optional) and salt & pepper to taste, set aside. In a small dish add the peanut oil, set aside. . Cooking Directions: Place the chicken livers in a broiling pan (Ok to use tin foil for easy clean up), broil for about 10-15 minutes on one side, then turn and continue broiling for about 10 more minutes on the second side (times will vary based on the type of broiler used), set aside. In a wok add the peanut oil and when hot add the green peppers and onions, then stir-fry for 1 minute. Add the soy sauce mixture and stir-fry for about 1 minute. Add the chicken livers and stir-fry for about 1-2 minutes. On individual serving plates place the chicken livers along with some yellow Spanish rice (optional) and Cuban black beans (optional). Serve and Enjoy! . Notes: You can double the recipe ingredients to serve 4 people (times may vary) and also this recipe can be served as a side dish as well Further, I have tried first placing the chicken livers in hot oil and then drained. Then I added to the wok, but the chicken livers still releases a lot of liquid which will become cloudy and a runny sauce (not to appealing).
Put the tahini in a small bowl and pour in a little water. Stir slowly until the texture starts to become thicker, then add more water and stir. Repeat a few times keeping the mixture more or less homogeneous. Squeeze and add the lemon juice. (Stop at this point if using with Msabbha recipe#434826). (Continue if serving as a sauce in itself), Chop the garlic and the parsley well, and add them while stirring. If the tahini is too thick, add a little more water. Add the salt. Serve with some chopped parsley on top and a sprinkling of paprika. Enjoy!
Place pears in an 8-inch square baking dish coated with non-stick cooking spray. Sprinkle pears with raspberries and sugar. In a bowl, combine the remaining ingredients. Sprinkle over berries. Bake, uncovered, at 350 degrees for 30-35 minutes or until pears are tender and mixture is bubbly. Serve warm. Excellent with vanilla ice cream, especially if you drizzle the juice over the ice cream. Diabetic Exchange is 2 fruits.
Preheat oven to 350 degrees. Melt chocolate with coffee and stir until smooth. Set aside. In separate bowl, beat eggs and sugar until light. Fold in chocolate mixture until blended. Whip cream until stiff. Fold into chocolate mixture. Pour into buttered and floured 10-inch springform pan. Bake in preheated 350 degree oven approximately 50 minutes, just until center is no longer loose. Refrigerate until cold. Sprinkle powdered sugar over top.
Place ice cream in refrigerator to soften slightly. In a small nonstick pan, melt jam over low heat, stirring, about 2 minutes. Remove from heat, stir in water & cool for 5 minutes. Set aside 24 raspberries for garnish; add remaining 1 cup to jam mixture & stir gently. Spoon cooled raspberry sauce in tart crusts, about 1 tablespoon each. Stir together peaches, almond extract & toasted almonds. Remove ice cream from refrigerator, stir it smooth & fold in peach mixture. Working quickly, spoon 1/3 cup ice cream atop raspberries in each shell. Place pies on a baking sheet & freeze 4-6 hours. Before serving, garnish each tart with 2 reserved raspberried. **** To toast almonds, heat oven to 350°. Soread nuts on a baking sheet & bake 8-10 minutes. Cool completely.
Cook the beets and chop all veggies fine. Mix all ingredients together and put in STERILE jars and seal. You can put in a hot water bath for 20 minutes to seal. NOTE: You do not have to cook this as the beets are already cooked; everything will meld together and it will be yummy.
In a small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally. Pour mixture onto large, greased jelly roll pan (18x13x1). Spread to cover surface. Place 12 slices Texas toast bread in a single layer to cover pan. Mix together Eggs, cream, salt, and vanilla . Spon mixture over each piece of bread. Cover and refrigerate overnight. Bake uncovered at 350°F for about 30 minutes. Remove from pan and serve. If not serving immediately, turn each slice of bread over (this will prevent bread from sticking to the bottom of the pan). To make syrup: Mix all ingrediaents except vanilla and heat in saucepan to boiling. Boil 5 minutes stirring constantly. Remove from heat and add vanilla.
Combine soup, evaporated milk, seasoned salt, parsley and 1/4 teaspoon oregano. Add chicken. Layer half of the noodles in a buttered 2-quart oblong pan. Add half of the soup mixture and half of the mozzarella cheese. Repeat layers. Combine parmesan cheese, sesame seeds and 1/2 teaspoon oregano. Sprinkle on top. Dot with butter. Bake, uncovered in over preheated to 375 degrees for 30 minutes. Let stand 10 minutes before cutting. Serves 6-8.
Preheat oven to 350 degrees. Brown sausage in sauce pan and drain. Spread evenly over bottom of 9 x 13 baking dish. Saute mushrooms and garlic in butter until almost all liquid is absorbed (you can add a few dashes of white wine at this stage if you prefer. Spread mushrooms over sausage. Layer swiss chard and cheese over mushrooms. In bowl beat the eggs, milk and Dijon mustard and pour evenly over all. Place in oven on middle rack, bake uncovered for 1 hour, (or until middle is firm to touch). Remove from the oven, cover loosely with foil, and let stand 15-18 minutes. Divide and cut into serving sizes. Top with green onions or sour cream (or both) if you desire.
Put the rusks just for a second under running water. Place them at the bottom of a bowl. (I like mine crushed in big pieces). Cut the tomatoes in cubes and reserve their juice. Add the tomato cubes and the juice over the rusks. Add the feta cheese, the olives, the olive oil and the oregano. Let it stand for 10-15 minutes and serve.
Preheat oven to 300°F. Mix all ingredients well with a spoon and pass through a strainer. Pour into an 8 x 6 inch Pyrex and bake for 20 minutes or until sides start to brown and become crunchy and top is golden brown.
FOR THE STEAK: In a large bowl, marinate sirloin steak in minced garlic, minced shallots, soy sauce, ginger, and the juice from the limes& lemons. This should marinate for at least 2 hours in the refrigerator. Over a high using a saute pan or cast iron pan, sear the sirloin on all sides until charred but not overcooked. Place pan in a 400 degree oven until cooked. Steak should be rare to medium rare. Steak can be grilled also FOR THE GARNISH: In a small bowl, marinate red onions in rice vinegar, soy sauce, and the juice from the limes& lemons, then set aside. Remove steak from refrigerator, slice very thin using a very sharp knife. TO SERVE: On a flat plate or platter, spread out the marinated red onions evenly. Layer sliced sirloin over the red onions. Garnish with chopped green onions This should be served slightly chilled.
Preheat the oven to 375 degrees F. In a large heavy pot, combine the potatoes, sugar, water, orange juice, vanilla beans, orange zest, cinnamon, and salt. Bring to a simmer over high heat. Lower the heat, cover and simmer, stirring occasionally, until the potatoes are tender, about 20 minutes. Strain the potatoes out of the sauce and place in a casserole dish. Return the sauce to the pan. Add the bourbon to the sauce and cook (stirring often) on medium-high heat until syrup is thickened, about another 15-30 minutes. Pour the syrup over the potatoes and place in the oven. Bake until the potatoes are browned, about 10-15 minutes. Remove from the heat and add the butter, stirring gently to incorporate. Serve immediately.
With a vegetable peeler, carefully remove the zest from the lemons without getting any of the white pith included. Cut them into julienne strips 1 1/2 inches long and less than 1/8 inch wide. In 1 quart of water, simmer the zests for 6 minutes, then drain and rinse in cold water. Set aside. Bring the 1/3 cup water to a simmer in a saucepan and add the sugar, stirring until completely dissolved. Cover the pan tightly and, as Julia says, "boil for a moment or two, until the last drops of syrup to fall from the end of a metal spoon form a thread." (This part of Julia's recipe is, I understand, a little vague. Yet sometimes cooking requires the actual experience to really know, and perhaps this is one of those times.). Remove saucepan from the heat, stir in the peel and let steep for an hour. Use in the "Fresh Lemon Sherbet" recipe or store in the refrigerator in a covered jar where it will keep for weeks. Makes one batch of candied zests for the 12 servings of sherbet.