HumbleIntelligence/food-ner-1-Million huggingface dataset:
Three quarters fill a large pot with water, bring to the boil, add the spaghetti and cook till al dente (about 8 minutes). Drain the spaghetti being careful to RESERVE SOME OF THE COOKING WATER. Return the hot spaghetti to the pot and, over a low heat, add the baby spinach leaves and cheese and stir until the baby spinach leaves wilt and the cheese starts to melt; add a little of the pasta water and continue to stir. (When I made this using yoghurt instead of cheese, I added very little water; judge how much water to use by the consistency). Add the pear (or apple), walnuts, thyme and sage, stir well, and allow to warm through. Drizzle with lemon juice, season to taste with freshly ground black pepper and serve hot. Notes: For a smoother sauce, in a small pan, over a very low heat, melt the cheese with some of the pasta water and stir in the pear (or apple); then stir in the spaghetti and baby spinach leaves, until they are well coated; then add the lemon juice and gently fold in the walnuts, thyme and sage.
Combine butter and garlic and melt in microwave. Add the parsley to the butter and using a pastry brush, liberally brush both sides of the bread. Sprinkle the parmesan cheese on the bread and then sprinkle the mozzarella cheese on top. Bake under the broiler for approximately 2-3 minutes or until golden brown and bubbly.
Combine vinegar, oil and honey in a screw top jar. Cover and shake well. Toss salad greens with star fruit and onion in a large bowl. Shake dressing well and pour over salad mixture. Toss lightly to coat well.
Preheat oven to 350°. Spray 8X8 inch oven proof pan with cooking spray, set aside. Cook pasta per package directions until al dente, drain and set aside. Meanwhile, on medium high heat melt 1/2 tbs butter and 1/2 tbs of olive oil in a medium sauce pan . Add in onion and saute until caramelized about 10 minutes. Add in garlic and saute for 30 seconds. Sprinkle in the flour and mix well. Slowly whisk in half and half mixing well. Add in 1-2 tsp of Sciracha hot chili sauce (or as much as you like) mix until thicken. Season with salt and pepper and set aside. Using a 10 inch cast iron or non stick skillet, melt remaining 1/2 tbs butter and 1/2 tbs olive oil on medium high heat. Once melted add in drained pasta and fry, stirring occasionally for about 10-15 mins until brown and pasta becomes crispy. Remove from stove and add in the onion mixture, stir well. Sprinkle in 1 cup of shredded cheese, mix well and adjust seasoning if needed. Pour mixture into your prepared pan. Cover and cook for 20 - 25 minutes. Remove from oven and sprinkle additional cheese on top. Cook uncovered for 5 more minutes or until cheese melts. Garnish with chopped parsley.
Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes). Pour rice into a large bowl to let it cool in the refrigerator. Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking. When rice has cooled to near room temperature, add peas,carrot, scrambled egg and diced onion to the bowl.Carefully toss all of the ingredients together. Melt 1 1/2 tablespoons of butter in a large frying pan over medium/high heat. When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper. Cook rice for 6-8 minutes over heat, stirring often.
Stir together all dry ingredients except currants; add currants, tossing to coat. Whisk together wet ingredients; add diced apple. Stir wet into dry ingredients until just combined. Pour batter into greased 8-inch square pan and bake at 375 degrees for 35 minutes or until tests done (check halfway through baking time and cover with foil if cake is browning too quickly). Let cool in pan for 25 minutes, then run a knife around the pan's edges and invert cake onto a wire rack.
Place ribs in large pan or cast iron skillet. Cover with cold water and bring to the boil. Reduce the heat and simmer for 10 minutes. Combine the Marinade ingredients in a bowl and mix well. Place the pork spare ribs in a large shallow glass or ceramic dish and pour over with the well mixed marinade. Refrigerate for AT LEAST 4 hours or better still, overnight! Place the marinated pork spare ribs on a rack in a large roasting pan and cook in oven pre-heated to 180°C for about 40 minutes until browned and tender, or grill on the BBQ. During the cooking time baste the ribs frequently with the pan juices/marinade.
In blender, combine ice, pineapple juice, blue curacao, rum, and cream of coconut and blend until mixture is smooth. Pour into 4 glasses. Garnish with pineapple slices and cherries.
Preheat Broiler. Blend olive oil, lime juice and cumin. Brush lime and cumin mixture on both sides of each lamb chop. Place lamb chops on the top broiler rack. Broil for 5-6 minutes each side.
Preheat oven to 170C (350F). Toss nectarine and mango slices with raspberries, flour, sugar and lime juice. For the topping, place all ingredients in a food processor, pulse until just combined. Place the nectarine and mango mixture in a 2 litre baking dish. Cover the fruit with the topping and bake for 45 minutes or until golden. Serve with cream.
Preheat the oven to 325°F; spray or grease a bundt pan and sprinkle brown sugar on the bottom then pecans. Mix all other ingredients together until well blended and add to bundt pan. Bake for about one hour, depending on your oven, make sure you check the cake to make sure it is done. Invert on a cake plate and cool until just warm. Meanwhile make the glaze by melting the butter in a pot and add in the water and sugar. boil for about 5 minutes stirring constantly, remove from heat and stir in the rum. When the glaze is cooled brush it over the cake. I usually end up pouring it. enjoy!
Mix tamarind paste with 1 cup of sugar, adding more sugar as needed to get a stiff consistency that molds easily. Add hot pepper and black pepper Cover mixture with plastic wrap and set aside overnight at room temperature. Form into 1 - inch balls and place on a baking sheet lined with waxed paper or parchment. Set aside to dry a few hours, uncovered at room temperature. Roll the tamarind balls in the remaining sugar and store at room temperature. Tamarind balls keep for up to two weeks.
Combine dry ingredients. combine wet ingredients. mix together and let sit 15 minutes. drop onto lightly oiled sheet. bake at 350 degrees for 15 mins until golden-dont overbake.
Boil giblets in salt water for about 1 hour or until giblets are tender. Use about 1 tablestoon salt and enough water to cover. When done, drain and cut in bite-size pieces, Heat oil in frying pan and cut oinions and brown slowly. Add giblets cover and slowly cook for about 15 to 20 minutes. Stir occasionally. Add rosemary leaves, parsley, marjoram, salt and pepper to taste. Cook until it gets a little sticky. Add wine. Cook slow until wine starts to dry up in pan, Add can of tomato sauce and one can of water, Stir well and simmer covered for about 1/2 hour. More water may be added if more juice is wanted, Taste to see if you have enough seasoning,. Optional: 1 can of mushrooms and 1 can of black potted olives, slice. Just heat enough and serve with a crusty Italian bread.
To make watermelon juice: In a blender, whiz 1/4 of a whole watermelon cut into chunks, then strain liquid through a sieve, discarding pulp, for watermelon juice. To make cosmo: Pour all ingredients into a cocktail shaker filled with ice and shake vigorously. Strain into 2 large chilled martini glasses. Garnish with a green melon ball, if you like.
Spray non-stick spray (such as Pam) over lower half of the inside of an ordinary brown paper grocery bag (helps keep popcorn from sticking to bag). Pop corn in microwave bags. Pour into prepared grocery bag, being careful to discard any unpopped kernels. Pour chow mein noodles and peanuts on top of popped corn - don't stir - they're fine to sit on top of the popcorn. In a large glass mixing bowl, combine butter, Karo and brown sugar. Microwave on high 3 MINUTES. Stir; then microwave an additional 2 MINUTES, stirring each minute. NOTE: You can also make the syrup on the stovetop - combine ingredients, bring to boil over medium heat. Cook 4-5 minutes, stirring each minute to scrape down sides and keep bubbles under control. Old fashioned candy-makers use the cold water test to determine if the syrup is done (spoon a thin line of the cooked mixture into cold water - the candy thread should harden. In candy-making terminology, this is called the Hard Ball stage). Once your candy mixture is done, remove from heat; then sprinkle baking soda on top while stirring to combine (careful - it will foam up!) Quickly pour this VERY HOT mixture into the grocery bag, on top of the popped corn, peanuts and chow mein noodles. Fold over top of bag and give things a good shake to combine. Put folded bag into microwave - heat 1 MINUTE - shake bag. Microwave another 30 SECONDS - shake bag. Microwave another 30 SECONDS - add candy corn - shake bag to combine and then pour mixture onto trays to cool. Store in air-tight container.
Preheat oven to 375 degrees F. Steam or microwave broccoli just until tender. In an oven safe skillet, saute onions and pancetta until onions are translucent. Add garlic. Saute for additional 2-3 minutes. Add broccoli to skillet and mix all ingredients well. Remove pan from heat. In a small bowl, lightly beat eggs and seasonings together. Pour egg mixture over skillet ingredients. Do not stir. Sprinkle cheese on top. Place skillet in oven and bake on center rack for 17-20 minutes. Slice into wedges and serve warm or cold.
In huge glass or pitcher toss a few cubes of ice. Add all the ingredients. Fill a pint glass, get comfortable, and have a refreshing sip!
In a heavy soup kettle, melt butter. Add oil. Add onion, scallions, and garlic. Add celery and cauliflower. Add seasonings. Mix well and cook, uncovered, over medium heat for several minutes, stirring frequently. Add chicken broth. Bring to a boil. Simmer, covered, over medium heat for 15 minutes or until cauliflower is tender. Remove cover and cool slightly. Puree in small increments in blender until smooth and creamy. I leave small chunks of cauliflower. Reheat adding fresh ground nutmeg, if desired.
In 5- to 6-quart pot, heat oil over medium heat. Remove and discard sausage casings; crumble sausage into pot; cook until lightly browned, stirring often. Add onion, carrot and celery; cook, stirring often, until onion is soft. Drain and discard any fat from sausage. Add beans, garlic, bell pepper, parsley, herbs, tomatoes (coarsely chopped) and their liquid, and broth. Bring to boil, cover, reduce heat, and simmer gently 30 minutes. Stir in wine and pasta and simmer gently, uncovered, until pasta is tender (10 to 12 minutes). Add spinach or Swiss chard, stirring just until it is wilted. Taste; add salt if needed. Serve with Parmesan cheese to sprinkle over each serving to taste. Makes.
Spread 1/4 cup of the bread crumbs in an even layer on a sheet of waxed paper, reserve. With kitchen scissors, snip enough chives or green part of scallion to measure 2 tablespoons. In a medium bowl, stir together the mayonnaise, egg yolk, chives, pickle relish, and cayenne pepper until combined. Flake the tuna into a bowl. Add the remaining 1/4 cup bread crumbs and stir until well combined. Drop 1/4 of the tuna mixture onto the crumbs on the waxed paper and form into an oval patty (about 3 inches). Coat both sides in crumbs. Repeat with the remaining tuna mixture and crumbs. Heat the olive or vegetable oil in a large nonstick skillet over medium heat. Add the patties and cook until golden brown and heated through, about 3 minutes per side.
Preheat oven to 350 degrees. Toast pita 5 to 10 minutes in preheated oven until crisp. Remove from oven and break into bite sized pieces. In a large bowl toss together romaine lettuce green onions cucumber and tomatoes In a small bowl mix the parsley garlic sumac powder lemon juice olive oil salt pepper and mint Just before serving add pita bread to salad ingredients. Pour dressing over and toss.
Heat the oil in a wok or frying pan and saute the onion and carrot for 3 minutes. Add the garlic and saute for half a minute. Then add the apple and stir fry for 3 minutes. Add the chicken and stir fry for 4 minutes. Add the Korma curry paste, mango chutney, tomato puree, frozen peas, coconut milk and chicken stock and simmer for about 10 minutes. Season to taste.
In a 3.5-4 quart slow cooker gradually stir 5 cups water into the soup. Stir or whisk till smooth. Stir in chicken, vegetables, and seasoned pepper. Cover; cook on low-heat setting for 6-8 hours or high-heat setting for 3-4 hours. If using low-heat setting, turn to high-heat setting. Stir in noodles. Cover and cook for 20 to 30 minutes more or until noodles are just tender.
Poke sausages with a fork. Divide 1/4 cup of olive oil between two large, heavy skillets & heat over medium heat. Divide the sausages between the skillets & cook, until well browned on all sides, about 8 minutes. About halfway through browning the sausages, whack the garlic with the flat side of a knife and toss half the cloves into each skillet. Transfer the browned sausages and garlic to a 13x9 baking dish, leaving the fat behind.
Peel and devein the shrimp, reserving the shells. Bundle the sprigs of parsley, bay leaf, sprigs of thyme, leek, and cloves into a Bouquet Garni. You may use a string to tie them together. In a 3-4 quart pot, combine the quartered onion, 2 garlic cloves, sliced carrot, Bouquet Garni, and broth or water. Bring to a boil, then reduce heat and simmer 45 minutes, or until fragrant. Strain, discard the solids, season with salt, and set aside. Scrub the littleneck clams and place in a medium pot with white wine, 2 garlic cloves, 2 tbsp chopped onion. Bring to a boil, reduce heat, cover, and cook for 5-6 minutes, until the clams have opened. Remove from heat, allow to cool enough to handle, and remove clams from shells. Set aside. Strain the broth through a fine-mesh strainer lined with cheesecloth and combine with enough of the shrimp broth to measure 7 cups. Season the broth with salt. Transfer the broth to a saucepan and stir in the saffron threads, set aside. Heat a medium skillet over medium-high heat and add the olive oil and chorizo. Cook, turning occasionally, until browned and blistered on all sides and cooked through. This should take about 10 minutes. Remove from heat and cut into 1/2" slices. Set aside. Season the fish with salt. Set a 12" or larger paella pan, braising pan, or 15" nonstick skillet over medium-high heat. Add and heat 2 tbsps olive oil. Add the fish and sear until the surface is opaque, about 1 minute each side. Set aside on a platter. Add the shrimp to the pan and cook, stirring, just until they turn pink, about 1 minutes. Transfer to a platter. Add olive oil and onion to the pan. Cook, stirring occasionally until the onion begins to color. Meanwhile, bring the reserved broth to a simmer. Add 8 cloves garlic and bell pepper to the onion. Cook, stirring for 30-60 seconds ensuring the garlic does not burn. Add tomatoes, paprika and salt, stir and cook until fragrant (2-3 minutes). Stir in the chorizo to the onion pan, then stir in the rice until it is coated with oil. Add the bay leaf, peas, and green beans. Add the broth and mussels. Be sure to push the mussels down into the broth. Arrange the clams, shrimp, and fish over the top without pushing into the broth. Cook uncovered, at a moderate bubble, without stirring or poking for 20-24 minutes or until the broth has been absorbed. Remove from heat, cover with foil and let sit undisturbed for 10-15 minutes.
Place all ingredients in your bread machine in the order given. Set bread machine to dough cycle. IMPORTANT! CHECK YOUR MACHINE WHILE IT IS KNEADING and ADD MORE WATER IF NEEDED 1 TABLESPOON AT A TIME. The dough should not be too dry - it should look smooth and satiny after kneading for a few minutes. When dough cycle is complete, remove dough from machine and shape into long loaf (like french bread). Place on a cookie sheet and let loaf rise for about 45 minutes or until doubled in size. Bake at 350 degrees for about 30 minutes or until nicely browned. You can also just cook this in your bread machine on the regular bread cycle if you want. It still tastes great, you just don't get the cuban shaped loaf.
Into a large bowl, sift the dry ingredients, and dig a well in the center of the sourdough starter. Blend the dry mix into the starter from the edges with enough flour to knead until smooth and shiny. Place in greased bowl and let rise until almost double. Shape into 2 loaves and place in greased bread pans. Bake at 375 degrees F until done.
Melt butter and cook onion until translucent. Remove onion. Put ground beef in pan. Season with pepper (and perhaps salt, but keep in mind that Velveeta is really salty). Cook until browned and somewhat crispy. Drain. Remove from pan. Mix flour and water to make a slurry. Add chicken stock first and then slurry to the pan. Bring to boil, scraping bits off the bottom. Add Velvetta and cook until cheese is melted. Do not bring to a boil. Add in onion and hamburger. Season to taste and lower heat to stove's lowest setting. Cover and cook for about 55 minutes. Add half and half, and heat only until serving temperature. Add tomatoes and lettuce at the end. Stir and serve.
In a large non-stick skillet, heat the oil. Saute the onion, bell peppers, and fennel until the vegetables turn golden, 8-10 minutes. Add the garlic and saute 1-2 minutes longer. Stir in the tomato, salt, and pepper. Reduce the heat and simmer, stirring occasionally. Add the sausage; simmer covered, stirring occasionally, until the flavors are blended, about 20 minutes. If the sauce becomes too dry, add 1-2 tablespoons of water. Meanwhile, cook the penne according to directions; drain. Add the basil, parsley, and penne to the sausage mixture; toss to combine.
Put all ingredients (except salt) in high-powered blender (like a VitaMix) or food processor and process until totally smooth. I do not recommend using a normal blender, because mixture will be very thick and really hard to process. Line an 8"x4" loaf pan with saran wrap, or place saran wrap on a plate, and transfer fudge mixture to pan, pressing down firmly. If forming on a plate, form a rectangle and smooth edges as much as possible. Sprinkle with a little bit of coarsely ground sea salt. Place in the refrigerator, and let set for at least 1 hour, or until totally firm. Slice into 24 squares (approx 1" squares), and serve! Store in the refrigerator for up to 5-6 days (but it won't last that long!). For longer storage, cut fudge squares can be frozen, and defrosted in the refrigerator or at room temperature until thawed. DO NOT microwave the frozen fudge to defrost it unless you want fudge sauce; the oil will melt! VARIATION: Mint fudge: add 1/2-1 tsp mint extract along with other ingredients, and blend as directed. Nutty fudge: add 2-4 Tbsp chopped nuts to mixture after blending or substitute 1-2 Tbsp of coconut oil with nut/seed butter.
Heat oil in heavy large pot over medium-high heat. Add onions and garlic; saute until tender and golden, about 9 minutes. Add squash; stir 2 minutes. Stir in chili powder, cinnamon, and cumin. Stir in beans, broth, and tomatoes with juices. Bring to boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer. Season to taste with salt and pepper. Ladle chili into bowls and serve. Sprinkle with chopped cilantro or red onion if desired.
Slice steak across the grain into strips. Heat oil in skillet and brown meat. Pour BBQ sauce over meat. Bring to a boil. Reduce heat; simmer, uncovered, for about 5-10 minutes or until the sauce is heated through.
Trim fat from steak. Cut steak as directed. In a large skillet brown steak and bratwurst on all sides in hot oil over medium heat. Drain off fat. Set aside. Place onion in a 3-1/2 to 4-quart crockpot. Sprinkle with tapioca, thyme, salt and pepper. Add steak and bratwurst. Pour undrained tomatoes over mixture in cooker. Cover and cook on LO heat for 8-9 hours or on HI heat for 4- to 4-1/2 hours. Serve steak, bratwurst, and tomato mixture with hot cooked noodles.
Brown meat in large pot along w/ onions, celery, and carrots. Add remaining ingredients, bring to a boil. Reduce heat, cover and simmer 30-45 mins til veggies and barley are done. Note #1: I've been adding 1/2 cup pearl barley to the soup, which will be done in the amount of simmering time. Quick barley takes only 10 minutes to cook so you could add later. Note #2: I've found that adding pasta, while good at first, it continues to absorb the soup liquid and get really big and the soup becomes more like a stew. If you'd like noodles, I would cook them separately and add them to the bowl just before ladling in the soup. Note #3: You could also add rice, if you would like.
You will need a non-stick baking tin measuring 25.5cm x 15cm (10 x 6 inches) and 2.5 cm (1 inch) deep, the base lined with greaseproof paper. Preheat oven to gas mark 3, 325°F, 170°C. Begin by whisking the sugar, eggs and oil together in a bowl using an electric hand whisk for 2-3 minutes. Then sift the flour, bicarbonate of soda and the mixed spice into the bowl, tipping in all the bits of bran that are left in the sieve. Now stir all this together and then fold in the orange zest, carrots and sultanas. Pour the mixture into the prepared tin and bake on the centre shelf of the oven for 35-40 minutes, until it is well risen and feels firm and springy to the touch when lightly pressed in the centre. While the cake is cooking, make the topping by mixing all the ingredients in a bowl until light and fluffy, then cover with clingfilm and chill for 1-2 hours or until needed. Now you need to make the syrup glaze, and to do this whisk together the fruit juices and sugar in a bowl. When the cake comes out of the oven, stab it all over with a skewer and quickly spoon the syrup over as evenly as possible. Leave the cake on one side to cool in the tin, during which time the syrup will be absorbed. Then, when the cake is completely cold, remove from the tin. spread the topping over, cut into 12 squares and dust with a little more cinnamon.
Wash sesame seeds in a fine sieve, then parch in the oven, stirring occasionally, until seeds are thoroughly dry. This takes between 7 and 10 minutes. Cream butter and sugar. Beat in egg, then add flour (which has been sifted twice) and put the parched seeds in last, mixing well in the batter.(This mixture should be thin enough to drop easily from a spoon. If not, add a tiny amount of water, mixing in well.) Grease pans thoroughly then drop a teaspoonful of batter for each cookie as this will spread in the baking, leave about three inches between each spoonful. Cook in moderate oven from five to eight minutes-until cookies are a light brown. (Watch carefully while cooking, to prevent too rapid browning. This amount of batter should make about forty cookies.
Preheat oven to 350. Cream butter and sugars until fluffy. Add banana chucks and beat until smooth. Beat in eggs one at a time. Add Vanilla. In a seperate bowl combine flour, baking powder, baking soda, and salt. Sift together. Slowly add dry ingredients to banana mixture. Blend throughly. Fold in nuts. Turn into greased 9x5 loaf pan. Bake 55-60 minutes or until wooden toothpick inserted in center comes out clean. Turn out on rack to cool. Wrap in foil or plastic wrap and let stand overnight before slicing.
Saute shrimp in butter with garlic powder. Do NOT drain. Add remaining ingredients and stir well until warm and blended. Fill patties. Bake in 350 degrees for 12 minutes.
Mix all but flour and let set for 5min. Then shape into patties. Coat with flour and fry until lightly browned.