HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the onions in a deep skillet or sauce pan with the oil, vinegar, wine, bay leaves, basil, thyme, salt, pepper and enough water to barley cover. Bring to a simmer and cook over low heat for 20 minutes. Stir in the the saffron and tomato paste and cook for another 20 minutes. Add the dried fruit and cook for yet another 20 minutes. Serve in a large covered casserole topped with the parsley and chopped green scallions. This is a nice dish to make when invited to a friends house and asked to bring a dish. Arrive with it at room temp, with the chopped scallion tops and parsley wrapped in a damp paper towel. Reheat at 350 for 20 minutes when their oven is free. It does not need to be served hot, just warm enough so the olive oil is still nicely melded. Add the chopped scallions tops and parsley just before serving.
Combine pineapple, both hot and red peppers, ginger and sugar in a large saucepan. Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Do not boil longer than 1 minute. Remove from heat. Skim off any foam. Ladle quickly into prepared jars, filling to within 1/8 inch of the top. Process for 10 minutes in the canner.
For filling, combine all filling ingredients except for nuts in medium sized saucepan. Cook over low heat, stirring occasionally til thickened. Cool. Stir in nuts. For base, sift together flour, soda and salt. Add oats and sugar. Mix well. Stir in butter. Mix til crumbly. Press 2/3 of mixture into greased 8" square pan. Spread filling evenly over flour mixture. Top with remaining mixture. Pack light. Bake at 350 for 30-35 minutes. Cool completely!(Very important). Cut into bars.
Brew one cup of tea and pour in small bowl over chopped apricot pieces; stir in ground coriander; allow to soak and plump for one hour; strain apricots of liquid (there will be what appears to be sediment in the liquid - not to worry, it is the coriander and we want it!), reserving liquid; there should be about 1/2 cup of apricot tea, if it is less, add enough water to make it equal 1/2 cup Preheat oven to 350F and butter and flour a bundt pan (I used a silicone pan - no need to butter and flour and cake slipped right out after cooling for about 25 minutes) Beat butter together with sugar until creamy and fluffy, about 5-6 minutes; add baking powder, extracts, milk powder and zests; alternate additions of flour with apricot tea and eggs; finally, dredge apricot pieces and golden raisins in a little flour and mix them into the batter Spoon batter into prepared bundt pan; bake for 50-60 minutes in preheated oven, or until a sharp knife inserted into highest part of cake comes out clean (I covered my cake loosely with a piece of aluminum foil after 30 minutes); remove from oven, cool approximately 20 minutes and turn out onto serving platter; allow to cool completely and dust with icing sugar Note: This cake (like most cakes incorporating dried fruit) is even better after a couple of days
Preheat oven to 375°F. In skillet, fry Italian sausage breaking into small pieces. Cook until light brown and pinkness is gone. In medium skillet heat olive oil and add onion and garlic until soft. Add crushed tomatoes and spices and simmer until most of the liquid of the tomatoes is cooked out, about 10 minutes. Using a spoon, scoop out the "ribs" in the underside of the mushrooms. It's best to do this under cold water. Rinse clean and set on a paper towel to dry. Once they are fairly dry place on a cookie sheet. Place cooked and crumbled sausage equally inside the bowl of the mushrooms. Add equal amount of sauce on the top of the sausage. Add equal amounts of mozzarella cheese to the top of the sauce and sausage. Bake in oven for 15 minutes or until cheese is melted. Optional: Top with crushed red pepper flakes for a little zip. Try adding sliced pepperoni or other favorite pizza toppings for a variety.
Heat oven to broil. In a large bowl, whisk together olive oil, lemon juice and spices. Add chicken breasts and turn to coat. Let stand 10 minutes. Place on broiler pan and broil 5 to 6 minutes per side, basting with extra marinade, until lightly browned and meat thermometer inserted into the thickest part of the breast registers 180 degrees. Remove from oven and set aside. Rinse lettuce and tear into bite sized pieces. My go to lettuce is typically endive or leaf lettuce, but you can use any. Drain and place in large bowl. Rinse and clean peppers. Cut into thin slices and add to bowl. Add dried cranberries. Drain olives and add to the bowl. Drain black beans and add to bowl. Cut chicken into 1" cubes and add to bowl. Toss and serve with dressing of your choice. 2 to 3 Large Servings.
Prep the leeks before you begin--trim and discard the roots and the dark green leaves; slice the trimmed leeks in half lengthwise, then slice; rinse the cut leeks thoroughly to remove dirt and sand. Bring broth, potatoes, thyme, bay leaves, and 1/2 teaspoon salt t a boil, covered, in a large saucepan. Decrease heat to simmer, and continue to cook, covered until needed in step 5. Meanwhile, melt butter in a large Dutch oven over med-high heat; stir in leeks, garlic, and 1/4 teaspoon salt; cover and cook until leeks are wilted and softened, about 10 minutes. Stir in broth mixture; bring to simmer and cook until potatoes are tender, 4-7 minutes. Off heat, remove bay leaves and mash some of the potatoes against side of pot to thicken soup to desired consistency. Season with salt and pepper to taste and serve.
Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain fat and add brown sugar, soy sauce, ginger, red pepper and ground pepper. Simmer for a few minutes to blend flavors. Serve over steamed rice and top with green onions.
cut cheese stack into cubes. In bottom of double boiler, start water boiling. In top of double boiler directly on burner, simmer white wine, garlic, nutmeg, white pepper and cayenne pepper for approximately 10 to 15 minutes to reduce wine and let alcohol cook out. Place top of double boiler on bottom and place cheese cubes in wine mixture. Stir with wooden spoon until cheese completely melts. If too thick, add more wine. Place in fondue pot and keep hot. Serve with toasted rye and French bread, and a favorite sausage. Cut bread into 1/2 inch sized cubes. Place on a baking sheet and toast in a hot 400 degree oven for about 10 to 15 minutes. Cut sausage into 1/2 inch slices and brown in skillet. Serve with fondue. This is also great with Apples, Celery, Cauliflower, use your imagination.
Skin the potatoes and dice. Parboil green beans and cut in 1" lengths. Slice cabbage in small squares. Bring to boil(don't overcook),you just want this crisp tender. Fry tofu cubes in hot oil to crisp. Julienne cucumber. Slice eggs into quarters. Place the vegetables decoratively on a large platter. Serve individually with peanut sauce. To make Peanut Sauce: Saute chopped onion in oil. Add chile powder, reduce heat; add peanuts and cook for a few minutes, stirring constantly. Bring to boil and add coconut milk and allow to simmer for 5 minutes. Season to taste with salt, sugar and lemon juice. This sauce is preferably served hot during winter and at room temperature during summer.
Lightly toast walnuts and set aside. Preheat oven to 350 degrees. Coat a 1 1/2 quart casserole dish with butter or margarine substitute. In a medium saucepan, bring the soy milk (or substitute) and butter to the boil. Slowly stir in the oats with a fork. Stir in the apple and/or pears, dried fruit of choice, toasted walnuts, 2 tablespoons brown sugar, vanilla extract if using, cinnamon, and the salt. Cook mixture, stirring constantly for 1 minute. Be careful not to burn! Pour the oatmeal mixture into the prepared casserole dish. Bake, uncovered for 15 minutes. The last 5 minutes of cooking, sprinkle the remaining 1 tablespoon of brown sugar on top and bake until the top is bubbly. Serve warm with additional warmed soymilk or milk served on the side if you wish. For vegan use soy milk, rice milk and soy margarine options.
Combine first 4 ingredients; beat at medium speed with an electric mixer until creamy. Gradually add flour, beating well. Press dough into a lightly greased 9-inch square pan. Set aside. Combine cream cheese, 1 cup sugar, egg, and 1 teaspoons lemon rind; beat at medium speed until smooth. Stir in almonds; spoon mixture over prepared dough. Bake at 300F for 1 hour and 10 minutes or until set. Combine powdered sugar, water, and cinnamon, stirring well. Dollop topping onto uncut warm bars. Let stand 1 minute; spread evenly. Cool in pan on a wire rack. Cover and chill 3 to 4 hours. Cut into bars.
wash and clean chicken place in pot and cover with water add garlic and seasonings to taste. Boil chicken ubtil tender and done. drain water. remove skin and remove meat from bones and shred. place in a skillet with 1/4 c oil and saute. add 3 TBS flour and cook until browned,. add tomatoes with juice and slowly add can of water until desired thickness is achieved. season with all seasonings to taste. let simmer on low 20 minutes so the flavors absorb. serve on egg noodles or in a tortilla -- .
Melt butter with brown sugar. When melted add Lea & Perrins, soy sauce, lemon juice and garlic salt. Wrap 6 to 8 whole green beans with 1/2 slice bacon and secure with toothpick. Place on cookie sheet with sides and drizzle sauce over green beans. Bake at 375°F for 30 to 40 minutes.
Heat oven to 350 degrees. Defrost pie crust or make your own and put into a 10" pan preferably. If using a 9" pan you will have some leftover filling. Beat pumpkin, sugar and butter in a large bowl at medium speed until smooth, about 5 minutes Add eggs one at a time, beating after each addition. Add remaining ingredients and beat until everything is well blended. Pour into pie shell. Bake for 1 hour 10 min., or until center is almost set. Cool completely before chilling or eating! Enjoy!
Preheat oven to 400*. Boil potatoes in enough salted water to cover them until tender, about 15 minutes. Drain and mash, season with salt and pepper, butter and milk. Pour the can of baked beans into the bottom of a casserole dish (7 x 11). Sprinkle the corned beef over the beans evenly. Season with a bit of Worcestershire and top with mashed potatoes. Baked, uncovered for 25 minutes. Top with cheese and continue baking for 15-20 minutes or until cheese is melted and slightly browned.
In a zip-top plastic bag, toss potatoes and oil. Combine remaining ingredients; add to bag; toss to coat. Transfer to a greased 11x7 inch baking dish. Bake, uncovered, at 400 degrees for 40-45 minutes or until potatoes are tender, stirring every 15 minutes.
Prepare salsa in magic bullet; set aside. Spread mustard over one side of chicken breasts. Heat oil in a large nonstick skillet over medium-high heat until hot. Add chicken breasts, with mustard side down; cook 4 minutes. Turn chicken over. Reduce heat to medium. Combine salsa and lime juice; spoon over and around chicken. Simmer uncovered until chicken is cooked through and sauce thickens, 6-8 minutes. Transfer chicken to serving plates. Cook the remaining pan juices in skillet over high heat until slightly reduced, about 30 seconds. Spoon juices over the chicken; top with avocado. Garnish with green onions, if desired.
Cook the carrots in apprx 1" of water for 10 minutes, they should still be slightly crisp so the time depends on the size/thickness of the carrots. Drain. While the carrots are cooking, mix together the melted butter, honey & grated citrus peel. Pour over the drained carrots and warm the carrots through over low heat until the carrots are glazed. Sprinkle with chopped parsley (optional).
Pour olive oil into a 12-inch frying pan or 14-inch wok over medium-high heat. Add green beans and stir often until tender-crisp and lightly browned, 10 to 12 minutes. Add garlic and stir just until fragrant, 1 minute. Add wine, lime juice, and salt and pepper to taste; stir until liquid boils, 1 minute. Pour into a serving dish and sprinkle with Manchego cheese. Serve hot.
Cook chicken breasts and shred or cube then set aside. Preheat oven to 400 degrees. Blend can of stewed tomatoes and enchilada sauce in a blender until smooth. In a large pot, heat olive oil and saute red onion and bell pepper until tender. Add the enchilada sauce, corn and spinach then simmer for 3-4 minutes. Drain and rinse beans. Then add seasonings, chicken, and beans. Simmer for about 5 minutes. Finally, add about 2 hand fulls of cheese. Have a casserole dish ready and begin assembling. First lay down a layer of tortillas, then a layer of the mixture. Continue this ending with a layer of tortillas on top. Put a generous layer of cheese on top. Place casserole in the oven for 20 minutes or until cheese is golen brown.
Combine all ingredients except bread. Set aside. Hollow out the bread round leaving 1/2" sides. Cut pulled out bread into 1"cubes and also cut additional bread loaf into slices or cubes and put in a plastic bag until ready to serve. Fill bread-bowl with cheese mixture, wrap in foil and bake at 375 degrees for 1 hour. Place on a platter and serve with bread cubes and/or slices around the bread-bowl.
Beat the egg yolks until smooth. Set aside. In a medium skillet, melt the 2 T butter. Using a garlic press, add two cloves of the garlic into the skillet; add the mushrooms and the pine nuts. Saute for 5 minutes. Add the spinach and let it cook down, stirring occasionally until completely wilted. Stir in the lemon juice, and turn to low heat to keep warm. Meanwhile, add the 6 T butter to a larger skillet and press the remaining two cloves of garlic into that pan. Saute 2 minutes, then very slowly add the cream stirring constantly. Stir in the salt, nutmeg and bacon bits. Temper the eggs, then slowly stream them into the mixture, stirring to incorporate them into the sauce. With a slotted spoon, transfer the spinach/mushroom mixture into the sauce. Mix lightly to coat the vegetables and pour all over hot pasta.
Cut vegetables in small to medium pieces and cover with water. Boil fast for ten minutes. Reduce to simmer and continue cooking until vegetables are tender. This soup can be eaten antime you are hungry. Eat as much as you want. This soup will not add calories. The more you eat the more you will lose. Fill a thermos in the morning if you will be away during the day. If eaten alone for indefinite periods you would suffer malnutrition. For drinks - unsweetened juices, tea, coffee, cranberry juice or water. The diet: Day One: Eat only soup and fresh fruits, except for bananas. Day Two: All vegetables. Eat all raw or canned vegetables except beans, peas or corn. Eat along with the soup. At dinner time eat a large baked potato and butter. Eat no fruits. Day Three: Eat all the soup, fruits and veggies you want. No potatoes or bananas. (If you have adhered to the diet-you should have lost 5-7 lbs by now). Day Four: Eat 3 bananas and drink 3 glasses of skim milk. Drink as many glasses of water as you like. Eat lots of soup as well. Day Five: Eat the soup at least once this day. You mau jave 10-20 ounces of beef and a can of tomatoes or as many as 6 frest tomatoes. Try to drink 6-8 glasses of water to wash away uric acid from your body. Day Six: Beef and veggies. Eat all the beef and vegetables you want, but no potato. Eat the soup at least once today. Day Seven: Brown rice, unsweetened fruit juice and vegetables.Again stuff yourself and be sure to have the soup at least once today. At the end of the seventh day you should have lost 10-17 lbs. If you have lost more than 15 lbs, stay off the diet for two days. This seven day eating plan can be used as often as you like. If correctly followed, it will clean your system of impurities and give you a feeling of well-being as never before. Broiled Chicken or Fish may be substituted for the beef on only one of the beef days. No Nos: Bread, alcohol, carbonated drinks,and NO Fried foods.
Peel cucumbers and cut to your liking. You can cut the cucumber in half, then in long strips lengthwise, or simply cut them in rounds. Totally up to you. I like my in think rounds. Place cucumbers and onions in a stainless steel bowl large enough for all the ingredients. Put all the ingredients EXCEPT the cucumbers and onions in a saucepan and bring to a boil over high heat. Pour vinegar mixture over the cucumbers and onions; cover bowl tightly wth aluminum foil or plastic wrap and leave out on counter to cool. Once cool, refrigerate cucumbers overnight. Before serving, pour off the vinegar mixture and remove peppercorns.
Heat olive oil in a large stock pot and add onions and red peppers. After they have softened a little add the poblano pepper, jalapeno, garlic and saffron threads. Let soften a little and add the tomatoes and heat throuugh. Place all of this in a blender with the handful of cilantro and puree. Return Sofrito to stock pot and add the fish stock. Heat to boiling and salt to taste. Add mussels, shrimp, fish and top off with crab legs or blue crabs. Cover and heat up to near boiling again. Add scallops and cover for just 2-3 minutes. Drizzle a bit of heavy cream in soup if desired. Ladle into large soup bowls, top with crab legs and garnish with cilantro.
If mashed potatoes are cold, warm in microwave to soften. Mix thoroughly all ingredients except for 1 tablespoon butter. Heat reserved butter in skillet over medium heat. Drop mixture by 1/4 cupfuls into skillet, flatten slightly, and fry until browned on both sides, turning once.
In large pan, mix the wheat chex, corn chex, cheerios, and pretzels. Set aside. In another bowl, beat your egg whites til foamy. Then add Worcestershire sauce and season salt. Mix well. Pour egg white mixture over cereal mixture. Stir well. Then lightly spray the cereal mixture with BUTTER FLAVORED NON-STICK COOKING SPRAY, stirring well. Place on cookie sheet and put in warm oven (250°F) for 1 1/2 hours Stir every 30 minutes. When done, take out and spread on paper towels. Sprinkle lightly with garlic salt. Store in an airtight container.
Brown ground beef in skillet. Drain. Add chicken broth, tomato sauce, and chili seasoning mix. Simmer for five minutes. Stir in rice and green chilies. Cover and remove from heat. Let stand five minutes. Fluff with fork.
Heat oil in a large pot on medium high heat. Brown the beef cubes on all sides and season with salt. Add the onion, garlic, and parsley to the beef and saute until onions turn translucent. Add the chopped tomatoes and cook till they release some juice for a minute or two. Add the cloves and cinnamon and stir. Add the two cans of tomato sauce. Then take one of the emptied cans and fill it with water. Add two can-fulls of water. Taste and season if necessary. Bring to a boil and then reduce to low heat and cover. Let it simmer for 2 and a half hours or until meat is tender and sauce has thickened. Serve with thin spaghetti or egg noodles and top with grated cheese.
Trim most visible fat from shanks. Cut slits 1/2" wide and deep all over shanks, as many as possible. Stuff garlic cloves into slits, lengthening or deepening them as needed. Drizzle or rub extra virgin olive oil over shanks, trying to get the oil into the slits with the garlic. (Recipe may be made in advance to this point. Cover and refrigerate for up to 1 day) Put shanks in a broiler-safe pan (I use a low rack in a pyrex dish) and broil on both sides until meat sizzles and browns, about 6- 7 minutes per side. Remove shanks from oven, and turn it down to 300 degrees Fahrenheit. Pour red wine over shanks, and distribute 1 T each mint and oregano over both sides of each shank. Sprinkle lightly with salt and pepper. Cover pan with aluminum foil, return to oven, and bake for approximately 2 to 2 1/2 hours, basting every 40 minutes or so. When done, you can pour drippings into small pan and boil until slightly thickened while lamb rests, to serve alongside.
In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, stirring until just combined. Stir in sliced bananas and chocolate chips. Spoon into greased muffin top tins or mini muffin tins and bake at 350 degree oven for 15 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Enjoy.
HEAT oven to 400°F. BROWN meat with onions in skillet; drain. Stir in ketchup and mustard; spoon into 9-inch square baking dish sprayed with cooking spray. TOP with remaining ingredients. BAKE 30 to 35 minute or until casserole is heated through and tater tots are golden brown.
Use fresh or frozen trout make sure the fish is fully defrosted. Make sure the broiler is on and is very hot (preheat). Tost the almond in about 1 tbs of butter, keep warm. Cut the lemon into 3 or 6 slices. Place 1/3 of the lemon in the cavity of each fish. Line a broiler tray with buttered foil. Smear a little butter on each side of the fish. Broil trout for abou 5 minutes. Turn the fish carefully smear a little more butter and broil for about 5 minutes more. Ganish the trout with the toasted almods. If you are deboning add the almonds after the deboning has been done.
Combine all ingredients in a jar and shake. Will keep for several weeks in the refrigerator.
Dissolve yeast and sugar in the warm water and wine. Let sit for approximately five minutes, until yeast bubbles. Dissolve the salt in the 2 tablespoons of water. Stir honey and oil into yeast mixture. Stir in one cup of flour and mix with a wooden spoon until it forms a thin batter. Stir in the salt and water mixture. Add 2 cups of flour and stir until you can no longer mix in any more flour with the spoon. Turn dough out onto a floured surface and knead for approximately 10 minutes, until the dough is smooth and shiny. It may be a bit sticky, that's fine. Spray a bowl with oil and place the dough in the bowl. Spray the top of the dough with oil and cover with plastic wrap. Allow the dough to rise for 45 minutes (or until doubled in volume) in a warm area. ***The more times you let the dough rise, the better it will be. If you can, punch it down after the first rising and let it rise again. Divide the dough into 4 pieces for individual pizzas, 2 pieces for small pizzas or leave as 1 piece for 1 large pizza. Roll the dough out into rounds and let rest for 15 minutes.
Melt the butter in a saucepan over medium heat. Add the onion and saute until soft, about 2 minutes. Stir in the flour and chicken broth. Add the chiles, garlic, salt to taste and cumin and simmer about 15 minutes to blend the flavors of the sauce. Heat the oven to 350°F. Grease a rectangular baking dish. Put about 1/4 inch oil in a large frying pan and set over medium heat. When hot, fry the tortillas briefly. (Do not let them get crisp!). Drain on paper towels. Dip in the sauce. Put some of the chicken in a strip on each tortilla. Top with 2 to 3 tablespoons cheese. Roll up enchiladas and put in prepared baking dish seam down. Pour remaining sauce over top, then the cream. (I know this seems like a lot of cream and it does look like it might turn out runny, but after cooking it settles in and you end up with terrific, moist enchiladas and not an excess of sauce). Sprinkle with remaining cheese and scallions. Bake about 20 minutes (30 minutes if you are starting with cold chicken).
Cook noodles according to package directions; drain. In a large skillet, saute celery in 1 tablespoon butter until tender. Stir in cream cheese and milk; cook and stir until cheese is melted. Add noodles, ham, pineapple, worcestershire sauce, salt and pepper. Transfer to an ungreased 1 1/2 quart baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, at 350 for 30-35 minutes or until heated through.