HumbleIntelligence/food-ner-1-Million huggingface dataset:
MOUSSAKA: Brush potato, eggplant and zucchini slices with olive oil and grill until soft. Set aside. Saute onion in 2 tablespoons of olive oil until soft. Stir in garbanzo beans, tomato sauce,salt, pepper, cinnamon and nutmet to taste; and heat through. Preheat oven to 375 degrees F. Grease a 9 by 13-inch baking pan. Layer potatoes in prepared pan and sprinkle with bread crumbs. Spoon on a layer of tomato sauce. Add a layer of eggplant, then a layer of tomato sauce. Add a layer of zucchini slices, then remaining tomato sauce. Spread top with Bechamel Sauce. Sprinkle with Parmesan. Bake until top is firm and lightly browned,. about 1 hour. serve hot. Bechamel Sauce: Mix flour with cinnamon and nutmeg to taste. Melt butter in saucepan. Stir in flour mixture and cook 2 to 3 minutes. Add milk and cook stirring, until thickened. Stir in cheese and keep warm until ready to use.
Combine the first 3 ingredients. Sprinkle turkey with mixture. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add turkey; cook 2 minutes on each side or until browned. Remove from pan. Heat remaining teaspoon oil in pan. Add onion and saute 3 minutes until the onions are softened and browned a bit on the edges. Stir in the cocoa, cumin, chipotle pepper and cinnamon. Add the vinegar, broth and tomatoes. Cook for 3 minutes until the sauce begins to bubble. Return the turkey cutlets to the pan spooning a bit of the sauce on top. Cover and reduce heat. Simmer for 15 minutes until turkey is cooked tender and the sauce has thickened.
For the topping: In a medium bowl, stir together the 1/2 cup flour, 1 teaspoon cinnamon and 1/2 cup brown sugar. Add the 4 tablespoons butter and combine with a fork until the topping resembles coarse crumbs. Set aside. Preheat over to 350 degrees. Place paper baking liners in muffin pans. In a separate medium bowl, sift together flour, baking powder, baking soda and salt. With electric mixer fitted with paddle attachment, cream the butter and sugar until light and fluffly, about 5 minutes. At low speed, beat one egg at a time, then add vanilla, sour cream and milk until combined. Add 1/3 of the dry ingredients at a time and beat until just combined. Carefully fold in blueberries into batter. Scoop batter into muffin pans filling each cup to the top. Sprinkle topping evenly over batter. Be generous. Bake 30-35 minutes until cake tester comes out clean.
Preheat oven to 375°F Place tomatoes on baking sheet and drizzle with 1 tablespoon olive oil. Sprinkle with salt and pepper. Roast until wrinkled and beginning to split, about 30 minutes. Set aside. You can prep the rest of the ingredients while waiting if you like. Cut salami into 1/4 inch strips. Heat remaining tablespoon of olive oil in large skillet over medium heat. Add salami and minced garlic, saute for about 30 seconds and remove. Add wine to same skillet, simmering about 3 minutes. Stir in roasted tomatoes, olives and capers, gently toss to coat. Bring to simmer. Stir in salami, garlic and parsley. Cook pasta in boiling salted water al dente. Rewarm sauce, add pasta and toss.
In a saucepan, combine first 3 ingredients, bring to a boil; reduce heat and simmer for 10 minutes, stirring constantly Remove from heat, stir in jam Divide the mixture evenly into 6 (6-onuce) custard cups, coated with cooking spray; sprinkle with chocolate chips In a bowl, combine flour, oats, brown sugar and melted butter; toss well Sprinkle oat mixture evenly over cranberry and chocolate chips mixture Place custard cups on a baking sheet Bake at 350 degrees, for 20 minutes, or until bubbly.
Add cucumber, garlic, onions, yogurt and coriander to a blended and blend until smooth. Taste and season with salt and pepper. Stir in dill, basil and lemon zest. Cover and refrigerate for 1-2 hours, until completely cool. Season shrimp simply with salt and pepper and saute in a non-stick pan over medium heat until pink all around. (We have a lot of other flavors in this soup, keep the shrimp simple with seasoning!). To serve: top soup with a couple pieces of shrimp, crumbled goat cheese and serve alongside some fresh challah or focaccia to round out the meal.
Preheat a deep fryer to 375. Mix all ingredients together. Using 2 teaspoons, carefully drop about teaspoonful of dough into hot oil. Fry 3 to 4 minutes, turning hush puppy over to brown both sides. Remove from oil when brown on both sides and drain on paper towels. Repeat with remaining batter. Don't fry to many hush puppies at one time.
Combine sugar, milk and butter in a large saucepan, bring to full boil over moderate heat, stirring constantly. Boil for 5 minutes, remove from heat and add peanut butter, coconut, crackers and vanilla. Stir until well mixed. Pour the mixture into a buttered pan, 9 x 9 inches. Cut into squares. Makes about 2 1/2 pounds.
in 2 qt saucepan combine carrots, onions, celery and sausage. cook over medium heat, stirring occasionally until sauage is browned and vegetables are crispy tender. pour off fat. meanwhile in 3 qt saucepan combine remaining ingredients. cook over low heat, stirring, until heated through. stir in cooked sausage and vegetables. continue cooking, stirring occasionally until stew is thickened.
---To Prepare Crabs---. Fill a large dutch oven 2 gallons water; add 1 cup of Old Bay seasoning (if desired) and heat to a boil. Drop live crabs into the water, reduce heat and simmer until done (about 10 minutes). Drain, and remove crabs. To remove meat, grasp body of the crab; break off the large claws; remove meat from the claws. Pull off the top shell and reserve. Cut or break off the lower legs; scrape off the gills, and remove the organs located in the center of the body carefully. Remove the meat from the body. Scrub the shells with a brush and rinse before filling. ---To Prepare Filling---. Preheat oven to 400 degrees F. Grease the largest 6 shells (or ramekins if using crab meat with no shells). Mix the breadcrumbs with the milk in a bowl. Add the butter, dry mustard, cayenne, egg, and onion and mix gently. Spoon the filling into the shells. Pour a layer of coarse salt onto a lipped baking sheet or jelly-roll pan. Nest the shells in the salt and bake in the preheated oven for 20-25 minutes or until golden brown. Serve at once with wedges of lemon.
Place sugar and butter in fry pan over med. heat. Stir until partly dissolved. Add crumbs, stirring constantly for several minutes. Place half of applesauce in a loaf pan and add crumb mixture, spreading carefully over applesauce. Place remainder of applesauce on top. Bake at 350* for 20 minutes. Frost with whipped cream and serve.
The rack of pork should be cut from the loin portion of the ribs, with the ends of the bones exposed. Melt the butter, combine with approximately 1/4 cup of maple syrup and add the garlic and basil (or rosemary). Brush the top of the roast with this mixture. Place the meat in the bottom of a dripping pan with the remainder of the maple syrup and roast in the oven at 200 C (400 F), counting 10 min for each pound of meat. Baste every 15 minutes with the maple syrup and meat juices. Season to taste. Serve with maple gravy made from the drippings.
Cut the Tofu into edible'cubes' (1. 5 inches) and roughly chop the Green Onions on a bias for presentation. Evenly spread the Fish Flakes in a small (16 inches) earthenware casserole dish/pot/dutch oven and delicately arrange the cubed Tofu on top. Add the Soy Sauce, Sugar, Sake and Water. Cover and on moderate heat bring to a boil and then simmer for~5mins to allow the flavors to absorb into the Tofu. Pour in a beaten Egg around the Tofu and top with the roughly chopped Green Onions as a garnish. Simmer for a final~30 seconds, cover and serve. Voila!
Fry sausages, the add apples, onion. continue cooking for 5 minutes. Add remaining ingredients, simmer 10 minutes. Serve with mashed potato.
Boil the chayote halves in salted water for approximately 10-15 minutes or until slightly tender, but not all the way cooked. Remove from water and set aside. Heat oil in a large saute pan over medium-high heat. Add the garlic and saute or 1 minutes. Add the onion, celery, mushrooms and bell pepper and cook until the moisture has evaporated. Turn the heat to low and add the tomatoes and parsley. Season with the salt, pepper and tabasco sauce. Let cool slightly. Spoon the mixture into the squash halves and top with the cheeses. Bake in a preheated 350degree oven until the filling is throughly heated and the squash is tender. Approximatly 20 minutes. Serve immidiately.
Slice the egg in half lengthwise. Place the halves yolk side down on a plate. ) Slice tiny black olive "eyes" and radish "ears." Then make small slits in the egg halves for the eyes and ears and push in the olives and radishes. Add chive tails. Serve the pair of egg mice with a wedge of Swiss cheese for a playful lunch.
Mix in a med pot at low temp until the sugar melts. Serve hot as a side gravy. Allow the gravy to cool then you can use as a marinade for hams steaks.
Wash and peel carrots. Slice into long, thin, square strips. Hint: you will need a vegetable slicer NOT grater for this job. I bought mine at a local Asian food store. For dressing: In separate bowl, mix oil, vinegar, salt, black pepper, red pepper and coriander. Pour dressing over carrots, mix well. Adjust the spices to taste. Reduce the red pepper for a milder version.
Dice ginger and garlic; set aside. Prepare couscous according to package directions; set aside 1 cup. Preheat pan with oil on medium heat; add red pepper flakes, soy sauce, garlic and ginger. Steam frozen veggies and edamame. Place shrimp in pan with ginger and garlic mixture. Season shrimp with lime juice, sea salt and black pepper. Saute shrimp for four minutes. Add steamed veggies and cook for two minutes. Serve over hot couscous.
In a large skillet over medium heat, saute onion, celery and broccoli in butter for 3-5 minutes, Stir in cheese, soup, and milk until smooth. Place rice in greased 8-inch square baking dish. Pour cheese mixture over rice, do not stir. Bake uncovered at 325°F for 25-30 minutes or until hot and bubbly.
Heat maple syrup in microwave for 15 seconds, or on top of stove until warm. Toast walnuts in toaster oven or in dry skillet on top of stove, 2-3 minutes. Put vanilla ice cream in dish. Top with maple syrup and walnuts. Enjoy!
Beat 1/4 cup softened butter at medium speed with an electric mixer; gradually add 3/4 cup sugar, beating well. Add egg and vanilla, beating well. Combine 1 1/4 cup flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Spoon mixture into a greased 8-inch square baking dish. Arrange strawberries on top, cut side down. Combine 1/4 cup flour and 1/4 cup sugar; cut in 1/4 cup chilled butter with pastry blender until crumbly. Sprinkle over strawberries. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Serve warm with ice cream or whipped cream.
Preheat oven to 325 degrees F. Grease pan and shake sugar in it until the sides and bottom are well coated. Combine oil and sugar until well blended. Add eggs, beating well after each addition. Mix in vanilla. In a separate bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. Slowly add flour mixture to the sugar mixture. Add the apples and nuts. Pour batter into pan and bake at 325 degrees for 1 hour and 45 minutes. **Note: You may notice that this batter will be quite thick.
Put the olive oil in a roasting pan and put the pan in a 400 degree oven for five minutes to heat the oil. Add the cumin seeds to the roasting pan, and then add the pumpkin or squash and roast in the oven for about a half hour to roast. In a food processor, add the butter, mozzarella, garlic, sage, and lemon juice and zest, blend into a paste. Put the butter mix onto a sheet of wax paper and chill for 20 minutes, or until it is firm enough to slice. Add the roasted squash or pumpkin to the cooked pasta in a large pan (both should still be hot) and then slice or dice up the butter and add it to the pasta and squash or pumpkin. Toss to melt and combine. Enjoy!
Rinse and cook wild rice to package instructions; set aside. Spread cubed french bread in a single layer on a baking sheet. Broil 5 to 6 inches from heat for 4 minutes or until lightly toasted, stirring after 2 minutes; set aside. Preheat oven to 325°F. Melt butter in a large skillet over medium heat. Add onion and garlic; cook and stir for 3 minutes. Add mushrooms; cook for 3 more minutes stirring occasionally. Add sage, thyme, salt, pepper and cooked rice; cook for 2 minutes stirring occasionally. Stir in broth. Add pecans and toasted bread cubes; toss lightly. Transfer to very large casserole dish; cover with lid or foil. Bake for 40 minutes or until hot.
boil water and make the pasta according to package directions. cook with salt and olive oil to prevent sticking. when done, rinse with cold water and lay in separate strips on foil or plates. preheat oven 350 degrees. saute garlic, crumbled vegan sausage, and mushrooms in olive oil. add tomato sauce to the mushrooms & sausage. simmer on low. add up to 1/2 cup water and wine to taste to make this more liquidy. in a separate medium mixing bowl, combine ricotta cheese and chopped green onion. layer a 9X13X2 pan with 1/3 of sauce mixture. lay 3 strips pasta on top. spread 1/2 ricotta mixture over this. repeat sauce, pasta, cheese layers until you run out. top it off with pasta. add any sauce that's left. add shredded mozzarella cheese. cover with foil. bake at 350 degrees for 40 minutes. let stand 10 minutes before serving.
Drain cherries, reserving liquid. Wash and dry chicken pieces and sprinkle with salt, pepper, and paprika. Brown chicken on all sides in hot butter. Remove from skillet. To skillet, add 1/4 t salt, the flour, sugar, and spices; blend with drippings. Gradually stir in cherry liquid and add chicken and remaining ingredients, except cherries. Cover, bring to a boil and simmer for 40 minutes or until chicken is tender. Add drained cherries and Kirschwasser for last 5 minutes of cooking time. Serve over wide noodles.
Put noodles in salted boiling water, if you use the right smaller kind they should take 3 minutes to be ready. In the meanwhile, get a bowl and crack the egg in it. Drain the noodles when ready and inmediately place in the bowl, stir. Add the butter and parmesan cheese. Stir again. Enjoy.
Cut the lamb in portions. Melt a tablespoon of butter in a pot and brown the lamb in it. Strain excess fat. Take out the lamb. Add the rest of the butter, salt& pepper, the lettuce, the onions and the lamb. Cover and simmer for about 1 hours Stir. Don't fret about not having any water in the stew. The veggies will provide it as they cook. Prepare the avgolemono sauce, by beating together the eggs, lemon juice and flour (I use about 2 tsp). Just before serving, pour the avgolemono in the pot, simmer lightly and serve hot. Note: With 2 - 3 (2 - 3 lbs) heads of lettuce and 3 lbs of green onions, you will need a pretty big pot to hold all the chopped veggies. These will cook down to half the raw amount.
Halve portabellas& cut both portabellas and creminis in 1/4" slices. Chop shallots and cook half in half of the butter over moderate heat, stirring 1 min. Add portabellas and salt& pepper to taste and cook, stirring occasionally, until liquid mushrooms give off is evaporated, about 15 mins. Transfer to a bowl and keep warm, covered. Cook remaining shallots in remaining butter and add cremini, salt and pepper until mushrooms give off is evaporated, about 10 mins. Mix both mushrooms together and keep warm. Diagonally cut scallions into thin slices. In a bowl whisk together vinegar, soy sauce, and sugar. Heat mushrooms over moderately high heat and add vinegar mixture. Boil mixture 3 mins, or until liquid is reduced slightly, and stir in scallions.
Preheat the oven to 240d Celsius. Season the tomatoes and sprinkle with the oregano or Italian spices. Drizzle with olive oil and roast in the oven skin side down for about 10-15 minutes. Place the prosciutto slices beside the tomatoes and continue to roast for a further 10 minutes until the tomatoes are juicy and the prosciutto is crispy. In a pan fry the garlic, chillies and anchovies in 1 dessert spoon of olive oil for a minute or 2. Add your beans and cook for a couple of minutes before adding a wine glass of water. Bring to the boil, then lightly mash to a course puree. Loosen the puree with a little more water if need be. Finish the flavour off with some peppery extra virgin olive oil, salt and freshly ground pepper. Season the scallops then sear them on a very hot grill pan that has been rubbed liberally with olive oil for 2 minutes without touching them. Check and continue to fry until they have a nice sweet caramelized skin--turn over and cook the other side the same. Don't overcook them. Remove to a bowl and coat with a mixture of olive oil and lemon juice. Put some smashed bean puree on each plate, scatter over the tomatoes, prosciutto and scallop and finish off with the rocket.
Combine all stuffing mixture ingredients and gently mix for even distribution. If the mixture is too thick to suit you, add small amounts of the liquid drained from the picante sauce till the mixture is smooth (remember the cream cheese will thicken again when refrigerated). Cover and refrigerate at least 2 hours or till you're ready to assemble the stuffed avocados. Halve avocados, twist halves to separate and remove stone. To prevent discoloration, brush all exposed cut surfaces and the center w/lime juice using a pastry brush. Sprinkle lightly w/seasoning salt. Divide the stuffing mix evenly among the 4 halves and serve immediately. NOTES: 1) If you want to serve 8, double the stuffing mix & serve as a salad on a bed of lettuce by quartering 2 large avocados. Slice ea quarter into 3 wedges (or leave them intact) and arrange on lettuce leaves w/an evenly divided portion of the stuffing mix -- 2) You may also want to use just half of the cilantro in the stuffing mixture and reserve the other half for garnish. -- 3) If you think you'll miss the flavor and crunch of nacho chips that normally accompany guacamole, grab a handful, crumble them in a sandwich bag and sprinkle over the stuffed avocado halves or the salad version. Enjoy!
Spray large nonstick skillet with nostick spray; heat. Add chicken; cook over medium heat, stirring constantly, until browned. Add vegetables; stir-fry until barely tender, 2-3 minutes. Add broth, teriyaki sauce, salt, and pepper; stir-fry until chicken is cooked through and vegetables are tender-crisp, about 3 minutes longer. Makes 4 servings.
Put all into blender, blend, and pour into quart jar. Warm if serving with ham, leave cold if putting onto ham for sandwich.
Crack the eggs into a bowl and add milk. Beat egg mixture with a fork until blended. In a skillet, heat 2 tbs oil over medium heat. Add tortilla triangles and lightly sprinkle with salt. Saute the tortillas for about two minutes Pour eggs mixture over tortillas, lightly sprinkle with more salt if desired. Gently fold egg and tortilla mixture with a spatula about every 30 seconds until eggs are scrambled and set (Do not over cook). Turn off heat. Sprinkle with cheddar cheese. Cover skillet with a lid for about two minutes or until the cheese has melted. Serve with fresh or prepared salsa.
Coat beef with flour, shaking off excess. Set aside. Cook bacon in large skillet over medium heat until partially cooked. Add beef; cook until browned. Remove beef and bacon with slotted spoon. Layer carrots, potatoes, mushrooms, onions, garlic, bay leaf, marjoram, thyme, salt, pepper, beef and bacon mixture and wine in slow cooker. Cover and cook on LOW 8 to 9 hours or until beef is tender. Discard bay leaf before serving.
Mix soup together with the chopped onions, ketchup and Worcestershire sauce. Pour 1/2 of the mixture in the the bottom of the crock pot. Place chops in the crock pot. Cover with the remaining sauce mixture. Cook on low 4-5 hours or until done. Makes a lot of sauce which I served on a side of steamed rice.
Preheat oven to 375 degrees. Remove any extra fat from chops and season with salt and pepper. Dredge chops in flour, covering both sides. Dip floured chops first into beaten eggs and then into the breadcrumbs. Place oil in ovenproof skillet over medium heat. When oil is hot,add chops and cook for 2 minutes on each side. Then place skillet in preheated oven for 10 minutes. Do not cover. Remove chops from skllet and keep warm. Add butter to skillet( do not clean out skillet first) and place on medium hot burner on stovetop. Add mushrooms and saute for 2 minutes. Add the flour and the horseradish and mix well. Add the chicken stock and cook for 2-3 minutes. Season to taste and serve with tomato wedges for garnish.
Heat oven to 400. Spread butter over bottom of a shallow baking dish. Sprinkle chopped onion over butter. Roll up fish, secure with toothpicks and stand them open-end down on onions. In a small saucepan, combine tomato sauce, wine and clam juice. Heat to boiling. Pour over fish. Bake 15 minutes or until just opaque throughout. Season with salt and pepper. Garnish with parsley before serving.
Unroll the crescent rolls and place on the bottom of an ungreased cookie sheet to form an 11 x 7 inch sheet. Press the perforations together to seal. In a medium-sized bowl, make a chicken salad by combining the cream cheese, mayonnaise, celery, chicken, salt and pepper. Spread the chicken salad lengthwise down the middle third of the crescent roll dough. With a pair of scissors, cut the remaining dough into one inch wide strips, being careful not to cut into the chicken salad. Fold the strips criss-cross style over the chicken salad. Bake in a 400°F oven until golden brown, between 15 to 20 minutes. Brush with melted margarine, cut into slices and serve hot.
Cut the tortillas into 1/4-inch strips. Heat the oil in a medium skillet and, when very hot, fry the tortilla strips, in small batches, until lightly golden and crisp, 30 seconds to 1 minute. Transfer to paper towel lined plate to drain. Season with salt, to taste. Repeat until all tortilla strips have been fried. Set fried tortilla strips aside and reserve the vegetable oil. Transfer 1 tablespoon of the reserved cooking oil to a large saucepan and add the chopped onion, celery, carrot, and jalapeno pepper. Cook over medium-high heat, stirring occasionally, until vegetables have softened, about 4 minutes. Add the garlic, bay leaf, and Mexican oregano and cook, stirring, for 1 minute. Add the tomato and season lightly with salt. Cook, stirring, until the tomato is softened and has released its liquid and the mixture is nearly dry, 4 to 5 minutes. Add the chicken stock and chicken breasts and bring to a boil. Reduce heat to a slow simmer and cook until the chicken is just cooked through, 12 to 15 minutes. Remove chicken from the soup and set aside until cool enough to handle. Allow soup to continue simmering. When the chicken has cooled a bit, shred into bite size pieces and return to the pot along with the green onions and lime juice. Cook for 5 minutes, or until the chicken is heated through and the soup is piping hot. Season the soup, to taste, with salt and ladle the soup into wide soup bowls, with a handful of tortilla strips added to each bowl. Garnish with the avocado and cilantro and serve immediately.
Place the above ingredients into your bread machine pan in order given. Set machine to make a 1 1/2 pound loaf. Take out of machine as soon as it is done.
First clean the wound. Fold the handkerchief along the diagonal. Place the bread on the handkerchief. Pour boiling water over the bread to thoroughly wet the bread but not dripping wet. As soon as the bread has cooled enough to be put against the skin, place over the thorn or glass. If you get the child to do this themselves then they won't get scalded. Tie the ends of the handkerchief around the foot to keep it in place and elevate the foot. Again, let the child decide when they can tolerate it. Encourage them try to do it as soon as they can put up with the heat. The hotter, the better. When the bread is cold, wring out the water and repeat with more boiling water until the offending object it ejected from the skin.