HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute the meat in a little bit of oil until it starts to brown. Then add the onions, beef stock and paprika and simmer for 5 minutes. Add the rice and mushrooms. Keep simmering for 15 minutes or until most of the liquid is absorbed. Preheat your oven to 400 degrees. Add the tomatoes, salt, butter, sugar and olives. Simmer for another 5 minutes. Transfer the mixture into a baking dish and bake for 30 minutes. Sprinkle with parsley and pepper and serve.
1. Preheat oven to 400°. 2. Arrange bread cubes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 16 minutes or until golden, stirring after 8 minutes. Place in a large bowl. 3. Heat a large skillet over medium-high heat. Remove casings from sausage. Coat pan with cooking spray. Add sausage to pan; cook 8 minutes or until browned, stirring to crumble. Add sausage to bread. 4. Return pan to medium-high heat. Add 3 teaspoons oil to pan; swirl to coat. Add onion and next 5 ingredients (through garlic). Add 1/4 teaspoon pepper; saute 8 minutes or until vegetables are tender, stirring occasionally. Add vegetables to sausage mixture. 5. Return pan to medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Add apple and sugar; saute 5 minutes or until apple caramelizes, stirring occasionally. Add to the sausage mixture. 6. Combine broth (NOT TOO MUCH! It will be mushy) and eggs in a small bowl, stirring with a whisk. Add broth mixture and remaining 1/4 teaspoon pepper to sausage mixture; toss well to combine. 7. Spoon sausage mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Cover with foil. Bake at 400° for 20 minutes. Uncover dish; bake at 400° for 20 minutes or until browned and crisp. 8. Enjoy!
For chicken: Preheat oven to 350°F. Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet. Pat chicken dry. Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread cheese mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Tie ends with string to secure or secure with a toothpick (my preference). Dip chicken in egg, allowing excess to drip into bowl. Roll in breadcrumbs, shaking off excess. (Can be prepared 4 hours ahead. Refrigerate.) Place chicken in 8-inch square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 30 minutes. For sauce: Meanwhile, melt butter in heavy large skillet over medium heat. Add mushrooms and saute until tender, about 8 minutes. Add flour and stir until butter and flour are smooth. Add wine and simmer 3 minutes. Add stock and continue simmering about 3 more minutes, stirring occasionally. Season sauce with salt and freshly ground pepper. Remove string from chicken. Cut rolls crosswise into 1/2-inch-thick rounds. Top with sauce and serve immediately.
Mix everything but the egg in a saucepan and heat, over medium. Toss in any veggies you like - scallions, seaweed, and mushrooms are my favorites for this soup. You can also add cooked chicken if you like. It's a very versatile soup. Once the soup comes to a slow boil, add in the beaten egg. Let it cook for one to two minutes. Serve.
In a small bowl, whisk the yogurt, vinegars and honey. Stir in the remaining ingredients. Cover and refrigerate for at least 1 hour before serving.
Make balls the size of a hazelnut from the kafta. Heat the clarified butter in a saucepan and add the meatballs; brown. Add the tomato puree and bring to a boil. Add the rice, chicken stock granules and the water, stir lightly to combine and simmer over low heat. Cook until rice is tender and add salt to taste.
mix ground beef,onion,parmesan,parsley,egg,bread crumbs,italian seasoning,pepper,and garlic powder together,and form hamburger patties. grill until cooked. put provolone on top of burgers when just about done and melt. place burger inside a bun with basil and sauce. enjoy!
Preheat oven to Gas 4/360F degrees. Grease and line a 6 inch tin. Sift flour, salt and spice together. Add fat to dry ingredients. Rub until mixture resembles fine breadcrumbs. Stir in sugar add beaten egg and milk/water mix. Beat well for a minute. Add dried fruit. Bake for 1 hour 20 minutes.
For cake: Preheat oven to 350°F; grease and flour 3 (9-inch) cake pans. In a large bowl, beat butter at medium speed with electric mixer until creamy. Gradually add sugar, beating until fluffy. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. In a small bowl, combine cake flour, baking powder, and salt; sift twice. Add flour mixture, alternately with buttermilk, beginning and ending with flour mixture. Stir in melted chocolate. Pour batter evenly into prepared pans; bake for 23 to 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove cakes from pans and allow to cool completely on wire racks. Spread 1/4 cup strawberry preserves between each cake layer. Spread White Chocolate Frosting on sides and top of cake. Break pirouette cookies in half and place (vertically, edges touching) around sides of cake, if desired. Top with white chocolate curls, if desired. For White Chocolate Frosting (Makes about 3 cups):. In a medium bowl, combine chocolate and cream. Microwave on high in 30-second intervals, stirring between each, until chocolate is melted and smooth (about 1 1/2 minutes total); let cool completely. In a large bowl, combine white chocolate mixture, butter, and vanilla. Beat at medium speed with an electric mixer until smooth. Gradually beat in confectioners' sugar until fluffy.
PREPARE pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain. MEANWHILE, COMBINE evaporated milk, cheese, basil, garlic powder, salt and pepper in medium saucepan. Cook over medium low heat, stirring occasionally, until cheese is melted. Remove from heat. ADD pasta and sun-dried tomatoes to cheese sauce; stir until combined.
Cook pasta in a large saucepan of boiling salted water until al dente, about 10 minutes; drain. Rinse with cold water and drain again. Whisk the oil, vinegar, lemon juice, salt and pepper to blend; set aside. Combine the pasta, tomatoes, arugula, bell pepper, Parmesan, basil, and parsley; toss to blend. Add dressing and toss again before serving.
Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 tablespoons olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak and set aside. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/4 cup of pasta water. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, and 3/4 cup olive oil. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed. Toss and serve.
Mash the tuna with your fork. Add all the ingredients and adjust salt and vinegar. Serve with green salad and fresh bread.
Preheat oven to 400. Stir together all ingredients, and pour into an 11x7 inch baking dish. Bake 45 minutes or until soft, stirring every 5 minutes. Transfer pepper mixture and any liquid to a bowl. Let cool 30 minutes or to room temperature. Store in an airtight container in refrigerator up to 3 days.
In a large skillet cook the ground beef with green bell peppers, onions, garlic, celery and jalapeno peppers stirring with a wooden spoon until beef is no longer pink; drain. Add in the chili powder, cumin and beef bouillon powder; cook stirring with wooden spoon for another 5 minutes, or until the ground beef is well browned. Add in tomatoes with juice, beans with juice, crushed tomatoes and taco sauce; cook uncovered over low heat breaking up the tomatoes with a spoon for about 1-1/2-2 hours, season with lots of salt and black pepper (you can really simmer this for as long as you want to over low heat until as thick as you like, just make certain to simmer it uncovered, the longer you cook the chili the richer and thicker it will be!). Divide the cooked pasta in bowls, then ladle the chili mixture on top, then sprinkle with grated cheese. Delicious!
Also requires 8- 12 small kids toys such as a bouncy ball, small bead necklace, or toy soldier Mix 1 cup flour, 1/2 cup salt, 1/4 cup sand and 1 cup used coffee grinds. Slowly add 3/4 cup water and knead. Roll baseball size piece of dough. Make hole in center, fill with treasure and seal with extra dough. Bake in the oven for 15-20 minutes.
Put steak cubes, onion, and garlic in crock-pot. Stir in flour and mix to coat steak cubes. Add all remaining ingredients except sour cream. Stir well. Cover and cook on low 7-10 hours. Add sour cream 30 minutes before serving. Cook noodles. Serve goulash on top of noodles.
My way: Juice the 4 lemons and put juice in pitcher discarding rinds,seeds and pulp. Add Sugar/Splenda and the water. Stir. Juice the 2 Oranges and add juice to pitcher. Add the 1 Tablespoon of Orange Blossom Water (mazaher). Chill and serve with a few ice cubes. Authors recipe: Wash lemons and quarter them, place in bowl. Sprinkle sugar over lemons evenly, rubbing sugar into lemons and hand squeeze them in bowl. Put this mixture and water in a pitcher for 2-3 hours. Stir mixture then put through a strainer, discarding the pulp and rinds. Add Orange Juice and Orange Blossom Water. Chill 3-4 hours and serve with ice.
Chop and saute bacon, rendering fat. Remove bacon when crisp and add oil to pan. Sprinkle fresh ground pepper and salt on each slice of sirloin, coat with flour. Pound each slice and dredge again in flour. Brown each slice in the oil. This will take two-three batches. Put slices in your cooking pot or crock pot. When meat is finished browning, add onion, celery and garlic to pan. Cook until onion just begins to brown, add tomatoes and deglaze pan with the liquids. Add to the beef in the pot, stir and simmer for one and a half hours covered or in a crock pot on low for six hours or so. The crock pot will not reduce the liquid sufficiently so uncover and switch to high to reduce sauce. Serve on your choice of pasta, rice or potatoes. Sprinkle crumbled bacon on top of each serving.
Lightly saute the livers in the butter so that they are still pink inside. Add herbs, sherry, brandy, honey, salt and pepper and simmer for 2 minutes. Finely puree the mixture, one cupful at a time, in a food processor or blender. Pack into an earthenware jar and refrigerate for 24 hours. Serve cold on small pieces of toasted rye bread. Serves 6. German Traditional Cooking.
Take a microwave safe dish or even pyrex measuring cup large enough to hold the fondue ingredients and heat on high for 30 seceonds at a time checking to see if melted my mixing with a spoon each time. You can put the blend in a decorative bowl. Put the dippers out with plates and wooden skewers and enjoy immediately.
Preheat oven to 400°F Grease 2 12-cup mini-muffin tins. Combine all ingredients in work bowl of a food processor fitted with metal chopping blade. Process in 1-second bursts until smooth, 8-10 pulses. Fill muffin cups 2/3 full. Bake in preheated oven until puffed and golden brown, 15-20 minutes. Serve hot.
In a small bowl mix soy sauce and vinegar and set aside. Lightly coat a skillet with the oil and warm over medium heat, then add tofu. Saute 5 minutes, stirring occasionally, until lightly browned all around. Add garlic and cook for 1 minute. Stir in soy sauce and vinegar mixture. Add water chestnuts, cashews, and scallions and cook 3-4 minutes. Add cilantro and squeeze lime juice over the mixture. Stir to combine and remove from heat. Spoon mixture into lettuce cups and garnish with avocado slices and sriracha and serve. Top with sriracha and avocado slices.
In a small bowl, combine almond flour, salt and baking soda. In a large bowl, combine grapeseed oil, agave and vanilla. Stir dry ingredients into wet. Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins. Grease an 8x8 baking dish with grapeseed oil. Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly. Bake at 350° for 20 minutes. Serve.
In a large sauce pan add olive oil and fresh garlic. Simmer over medium heat until garlic turns light brown. Do not burn as garlic will turn bitter. Remove garlic leaving the remaining olive oil and place on a paper towel for a tasty treat. Remove stalks from broccoli reserving the crowns. Add the crowns and water into the reserved olive oil and cook until broccoli becomes al dente .Don't over cook. Can be served with a variety of your favorite foods Enjoy.
Pour a third of one can enchilada sauce on the bottom of the pan, or just enough to coat the bottom. Spread 4 cups of tortilla chips in an even layer on top of the sauce. Spread 1 bag Simply Potatoes diced potatoes with onions over the chips. Pour remaining open can of enchilada sauce over the potatoes. Sprinkle 2 cups of shredded cheese and 1 cup cotija or parmesean over the sauce. Repeat layers again starting with the chips, then potatoes, 1 can sauce, then cheeses. Last layer is chips the last can of sauce and the rest of the cheeses. Bake in a 350 degree oven for approximately 30 mins, or until sauce and cheese is bubbly and the cheese is slightly browned. Let rest 20 minutes.
Preheat the oven to 350°F Grease a 12-cup muffin pan, or line the pan with papers, and grease the papers. Whisk together the eggs, molasses, and pumpkin puree. Set aside. Whisk together the gluten-free flour or brown rice flour blend, sugar, baking powder, xanthan gum, salt, and pumpkin pie spice. Add the soft butter, mixing with an electric mixer until evenly crumbly. The mixture will look like coarse sand. Add the egg mixture a bit at a time, beating well with an electric mixer after each addition. Beat for 1 to 2 minutes, until the mixture is fluffy. Scoop the batter into the prepared pan, mounding the cups full. The batter will rise above the level of each cup; that's fine. Let the muffins rest for 10 minutes. Bake the muffins for 22 to 25 minutes, until the middle springs back when lightly touched. Remove from the oven and let rest for 5 minutes before removing from the pan. Best served warm. Yield: 12 muffins.
Mix all ingredients well in a jar with a tight-fitting lid. This will keep for about a year, tightly sealed, in a cool place.
Preheat oven to 425 degrees F. In a mixing bowl, mix flour, sugar, baking soda, and nutmeg. With cold fingers (dipped in cold water and dried), rub the cold lard into the dry ingredients. Make a well in the center, add buttermilk, and work with one hand into a dough that can be rolled out. Dust rolling surface with flour. Shape the dough into a ball and roll it out into an 8 inch circle. With a table knife dipped in flour, cut the circle in half, then the halves in thirds, to produce six equal wedges. Shape each wedge into a heart. Grease baking sheet and place hearts on it so they do not touch. Bake for 15 minutes, until cakes are puffy and nicely browned. Remove from oven and sprinkle tops immediately with sugar (the crystals will melt slightly and stick). When cool, wrap with blue tissue paper, the traditional wrapping of white sugar crystals, for gift giving.
Saute butter, onion, and pepper in a skillet for five minutes. In a medium casserole dish, combine perogies, onion, pepper and ham. Mix milk and soup in a separate dish. Pour over casserole. Top with shredded cheese. Bake for 35 minutes at 350 degrees Fahrenheit.
Combine sugar,cocoa and salt in a large,heavy bottom saucepan. Stir to mix and break up any lumps of cocoa powder. Add the corn syrup,milk and 2 tbsp butter. Place over medium heat andcook, stirring constantly, until the mixturecomes to a boil. Stop stirring,cover the panawith a tight-fitting lid for about a minutesto steam off any sugar crystals on the sides of the pan. Watch closely so it won't boil over. Uncover and continue to cook while stirring scraping sides from time to time,until temperature reaches the soft ball stage. Pour the fudge onto a large platter. Heat the lemon zest,juice and vanilla to boiling and pour over the hot candy. Top with remaining 2 tables. of butter. Let the mixture cool to room temp. Then stir until thick, add nuts and spread onto a buttered plater.
Preheat oven to 350 degrees F. Combine chicken, prunes, olives, wine, vinegar, oil, oregano, capers, garlic, chili pepper flakes, salt, and bay leaves. Cover and marinate in refrigerator at least 15 minutes and up to 24 hours. If marinating overnight, combine ingredients in a zip-top bag, seal and refrigerate. Arrange chicken in a single layer in a casserole dish. Pour marinade over chicken. Sprinkle the sugar evenly over the chicken. Transfer the pan to the oven to bake. Bake until chicken is cooked white throughout and top is golden-brown, 40-50 minutes. Remove chicken pieces to a plate and top with the remaining pan juices. Remove bay leaves before sprinkling basil over the chicken. Serve immediately.
Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and raisins, if using them. Divide batter among cupcake molds, filling 3/4 of each. Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out clean. Let cool in pans for five minutes or so, then transfer cakes to a cooling rack. Let cool completely before icing them. To make a carrot layer cake: Butter two 9-inch-diameter cake pans instead of cupcake molds. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour. Divide the batter between the prepared pans, and bake the layers for about 40 minutes each, or until a tester inserted into center comes out clean. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely. In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly. The spazzy star decorations were created by putting the maple cream cheese frosting into a piping bag fitted with a large star tip and dolloping away. An extra layer of dollops were piped nearer to the center, to create a domed effect. To assemble a carrot layer cake, frost the top of one cake, place the other cake on top. Frost the sides and top, swirling decoratively. Refrigerate the cake for 30 minutes to set up frosting.
Place chicken breasts in shallow baking dish. Combine ingredients in bowl, stir and dump on chicken. Bake uncovered for 35-40 minutes at 350.
In a large pot, melt butter over moderately low heat. Add onion, celery and carrots. Cook, stirring occasionally, until vegetables begin to soften, about 10 minutes. Stir in ginger, cinnamon, salt, pepper and lentils. Add water and tomatoes. Bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until lentils are tender, 25-30 minutes. Add chickpeas and simmer 5 minutes longer. Stir in cilantro and voila!
Place turkey in large roasting pan. Stuff with carrots and celery. Mix all other ingredients and pour over turkey. Bake in 375 degrees F oven for 3 hours. Turn turkey every half hour.
Put all meats through meat grinder. DO THIS IN PORTIONS: In large bowl, mix a portion of the meat with salt and water until you have a smooth thick mass. When you have all meat mixed with the salt and water, mix the entire mass very well. Let rest in refrigerator for an hour. Chop onion very fine, then with the remainder of the ingredients mix into the meat mixture. Put in well greased baking loaf form. Push down and bake at 350F for 1 1/2 hours.
The evening before; slice small slits all over the roast then stuff with the garlic clove halves. Rub the roast all over with oil, then brush the top and sides of the roast with the mustard, then sprinkle with thyme and black pepper. Place into a shallow roasting pan, do not use a rack set directly on the pan (if any fat on the roast place it fatty-side up in the pan). Cover with plastic wrap and refrigerate 24 hours or up to 2 days (careful not to remove the mustard mixture on the roast with the plastic wrap). The following day remove the roast from the fridge, uncover and discard plastic wrap. Let sit out on the counter to bring down to room temperature (this might take a couple hours or more, it is an IMPORTANT step to relax the meat fibers to create a more tender juicy roast). Set oven to 450°F. Pour 1 cup beef broth into the roasting pan. Roast uncovered for 20 minutes in a preheated 450°F oven. After 20 minutes of cooking reduce the heat down to 325°F. Cook roast until desired doneness (please keep in mind, these times are for a 3-pound roast, and after the 20 minutes cooking time at 4501F, you will need to adjust cooking time for larger roasts!). For a rare roast 50 minutes more cooking time. For medium-rare 60 minutes more cooking time -- 70 minutes for medium and 80 minutes for medium-well. When the roast is cooked remove from the pan and set on a plate; tent with foil to prevent drying out. To make the Jus set the roasting pan on stove top over medium heat. Add in 3 cups beef stock, using a wooden spoon scrape the bottom of the pan to release the browned bits, gently simmer for 4-5 minutes (adjust the heat downwards so that the Jus maintains a gentle simmer. Using an electric knife (if you have one) or a sharp carving knife slice the roast as thinly as possible and serve with the au Jus.
Cream butter and sugars. Add egg and vanilla. Mix on low speed, add dry ingredients. Mix well. Stir in Chocolate Chips or M&Ms. Spray a 12 inch round pizza pan with Pam and spread cookie dough evenly to the edges. Bake at 325 degrees F for 15 to 20 minutes, or until light golden brown. When cool, decorate as desired.
In 3 1/2 or 4-quart crock pot, combine potatoes, carrots and onion. In medium bowl, combine brown sugar, mustard, and caraway seed; mix well. Stir in sauerkraut and kielbasa. Spoon sauerkraut mixture over vegetables in cooker. Cover; cook on low setting for at least 8 hours or until vegetables are tender.
Preheat oven to 425*F Using a food processor, combine vanilla pod and sugar. Wash fruit. Halve and remove pits from plums, nectarines, peaches and apricots, if using, and peel bananas and cut into chunks. Place fruit in a single layer on baking sheet (s). Sprinkle with about 1/2 cup of vanilla sugar. (Store leftover vanilla sugar in an airtight container.) Bake fruit 10-15 minutes, or until fruit is soft but still holds its shape. Serves 8-10.
Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add shallots, and cook for 2 minutes, stirring frequently. Stir in artichoke hearts and garlic; cook for 8 minutes or until artichoke hearts begin to brown, stirring occasionally. Remove from heat, and stir in herbes de Provence. Cool 10 minutes. Combine milk, black pepper, salt, and eggs in a large bowl, stirring with a whisk. Add Parmigiano-Reggiano cheese and bread; toss gently to combine. Stir in artichoke mixture, and let stand for 20 minutes. Preheat oven to 375°. Spoon half of bread mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Sprinkle with half of goat cheese, and top with remaining bread mixture. Sprinkle remaining half of goat cheese over top. Bake at 375° for 50 minutes or until browned and bubbly.