HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the rice in a large skillet and toast over a high flame for 1 minute. Add the 6 cups chicken stock and cardamom and bring to rolling boil. Lower heat to simmer cover and cook for 30 to 45 minutes, or until the rice is tender. Set aside. Heat the oil in a large skillet over a high flame. Add the onions and brown sugar and saute for 2 minutes. Add the ginger and saute for 1 minute, then add the garlic and cranberries and cook for another 2 to 4 minutes, or until heated through. Add the rice, pistachio nuts, cardamom, and salt, to taste. Cook for 30 seconds, stirring constantly. Remove from the heat and stir in parsley and scallions. Serve immediately.
In a Dutch oven, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Add the tomato juice, tomatoes, beans, soup, water, chili powder, brown sugar, bay leaves, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 30 minutes. Stir in macaroni. Cook, uncovered, 5 minutes longer or until heated through. Discard bay leaves before serving.
Add all of the ingredients to a pot and cook under low to medium heat (keep a slight simmer) for up to 1 hour or until apples are tender, stirring frequently.
Roll out pastry to measure 1/2 inch thick. Cut into 4 inch diamonds and place on buttered baking sheet. In a small bowl, mix the egg yolk with 1 tsp water, Brush mixture lightly over the pastry diamonds& Refrigerate for 30 minutes. While the prepared pastry is chilling, melt butter in a large skillet over moderately high heat and add the shallot and mushrooms, cook until softened, about 3 minutes. ,Remove mushroom mixture from skillet and set aside. Add cream to the skillet, increase heat to high and bring to a boil. Cook stirring often until reduced by half, 5-7 minutes. Return the mushroom mixture to the skillet, season with salt& pepper, cover& set aside. Preheat oven to 375 degrees F& bake pastry diamonds until puffed and golden brown, about 15-20 minutes. Use a serrated knife to halve horizontally, arrange bottoms on 4 individual serving plates. Gently re-heat the mushroom mixture and spoon equal amounts over the pastry bottoms, replace the top halves and sprinkle with fresh chives& serve at once!
Preheat oven to 350 degrees. Butter/grease 9"x13" baking dish. Spread sliced potatoes evenly in baking dish. Layer sliced onions on top of potatoes. Spread Cream of mushroom soup over all (if you use the new creamier cooking version of this soup, you don't need to add water. If using the old version, add only a few drops of water to make it more spreadable). Season both sides of pork chops with salt, pepper, paprika and parsley. Position chops on top of potato/soup mixture, pressing chops into soup so that each chop has a coating of soup. Turn each chop over and repeat pressing action. Bake uncovered for one hour or until potatoes are tender.
Add grated zucchini, onions, red and green peppers to a large pot and add 5 tablespoons salt (not iodized) and soak overnight in fridge. Drain and rinse and squeeze out water (like making a snowball). Make your syrup and bring to a boil and add the zucchini mix. Boil 15 minutes and jar in hot jars and water bath for 5-10 minutes.
Cook macaroni in salted water until done. Drain. Put into a med. bowl. Preheat oven to 350° F. Melt butter in a saucepan over medium heat. Whisk in flour. Whisk over medium heat 2 minutes. Whisk in milk. Cook over med. heat until thickened.Remove from heat. Whisk in spices. Stir in yogurt and 1 1/2 cups of shredded cheese. Pour over macaroni and mix together with a spoon. Pour into a small buttered casserole dish. Top with remaining 1/2 cup shredded cheese. Bake for 30 minutes. 4 dinner servings or 6 side dish servings.
Prepare a batter by mixing together egg, flour, cornflour, custard powder and a little water (to make a runny batter). Heat oil in a wok, dip the banana pieces in the batter and deep fry. Remove, drain excess oil and keep aside. In a separate pot, cook the castor sugar along with water and oil till it turns golden in colour. Dip the friend banana pieces in the sugar syrup to coat evenly. Remove drain excess syrup and keep aside. Sprinkle sesame sees on top and dip in ice water for a few minutes. Remove and serve.
Heat butter and oil in a large skillet over medium heat. Season filets with salt and pepper. Saute 5 minutes per side for rare (10 min for medium). Transfer to a heated platter and keep warm. To make the sauce, add brandy to same skillet. Set aflame, shaking pan until flame dies. Add shallots and stir on high heat for 2 to 3 minutes. Rinse green peppercorns in cold water. Drain and chop. Add to pan with cream, mustard, and tarragon. Boil on high heat 2 to 3 minutes, stirring until sauce thickens. Add juice from filets. Pour sauce over filets and serve.
Cook fresh asparagus in boiling water 1 minute (spears should be 4 inches long). Cut puff pastry into four 5 inch squares. Brush lightly with some of the butter. Place one cheese slice atop 1 ham slice; top with 1/4 of asparagus. Wrap a pastry square around an asparagus bundle. Seal edges and seams well. Place seams side down in a shallow baking pan, so sides do not touch. Brush with remaining butter. Bake, uncovered, at 425 degrees for 18-20 minutes, until golden. Meanwhile, prepare sauce according to directions. Serve with bundles.
While beans are draining, lightly toast the walnuts in a dry skillet and set aside to cool then chop. In a bowl mix together the feta, shallot and apple cider vinegar. Let sit for 5 minutes, then add salt and pepper to taste. Stir in the walnut oil. Place drained runner beans in a salad bowl and pour on the dressing. Gently fold in the fresh parsley. Let stand at room temperature for 1 hour then refrigerate until ready to serve. Toss in the walnuts just before serving.
Cook the carrots in water, covered, for about 8 minutes. (I used frozen sliced carrots & followed the directions on the package.) Drain the carrots. Put the butter, honey, lemon juice & ginger in a microwavable bowl. Microwave for 30 seconds, then stir. Continue until all butter is melted and all ingredients are combined. Put the carrots into a 1 1/2 to 2 quart greased dish. Pour the sauce over the carrots & stir. (May refrigerate at this point for baking later.). Bake, uncovered, at 375 degrees for 30 minutes, stirring every 10 minutes. Sprinkle almonds over carrots just before serving.
Put ingredients into hopper according to your bread machine's instructions. Select 1 1/2 pound loaf size. Select "basic white bread" setting (if applicable). Push "Start".
Cut off top of garlic bulb to expose cloves. Spray garlic lightly with cooking spray and wrap in aluminum foil. Bake at 400°F until very tender about 30 to 40 minutes. Cool slightly and gently press cloves to remove from skins. Mash cloves with fork. Mix cheeses, garlic, and white pepper in medium bowl, adding milk 1 tablespoon at a time. Add just enough milk to make desired spred consistency. Refrigerate a minimum 3 to 24 hours. Best if chilled 24 hours. Spoon into serving bowl and serve with veggie and croustades or Wheat Thins.
Brown sausage in a large skillet; drain and stir in soup. In a large bowl, beat eggs, milk and pepper; stir into sausage mixture. Pour into a lightly greased 11x7 baking dish. Sprinkle with cheese. Bake at 375 for 40-45 minutes or until a knife inserted into center comes out clean.
Note::If your chicken crowds the pan a little you may want to start with 14 cup water and jam and add more halfway through cooking if needed. Dissolve half of jam in hot water, pour into 8x8 pan. sprinkle chicken with pepper and cinnamon, press with back of spoon to adhere spices. spread 2 tablespoons of jam on each breast CAREFULLY, it should be a fairly thick layer. Bake at 350 degrees for 1 hour. Jam should thicken slightly when cooked. Serve with cold jam on the side.
Combine all ingredients in a medium mixing bowl; stir well. Using a whisk helps achieve this. Pour into a 1-pint wide-mouth jar with a tight-fitting lid a portion at a time, packing down lightly between layers. Seal jar. To Serve: Spoon 1 to 1-1/2 tablespons Spiced Raspberry Tea Mix into a cup or mug. Add 6 ounces boiling water; stir until tea mix is dissolved. Serve hot or over ice. You can garnish this with raspberries, orange slice and/or a sprig of mint, if desired.
Saute onions and celery in butter and set aside. Sprinkle sage, salt and pepper on bread cubes in a bowl. Pour onion and celery mixture over bread. Add half the can of chicken soup and mix well, then form balls. Grease a 9 X 13 inch baking dish. Place balls in dish. Combine remaining soup with water and spoon half of this over the balls. Cover and bake at 350 degrees F. for 30 minutes. Uncover and spoon rest of soup and water mix over the balls and continue baking for another 10 minutes.
Bring 6 cups water to a boil in a medium saucepan. Reduce heat to a simmer and whisk in miso. Add edamame and cook 2 minutes. Remove from heat and add tofu and soy sauce. Let sit 3 minutes to warm through. Divide among bowls and top with a few sprinkles of nori strips and some green onions.
Brown beef in 2 tsp Wesson Oil. Add 2 cans beef broth, 2 cups water, 1 can Hunts Tomato Sauce and 1st spices. Bring to boil, cover and cook at medium boil until beef is almost tender (approx 2-1/2 hr). 30 minutes before serving add 2nd spices and 2nd can of Hunts tomato sauce. 20 minutes before serving add 3rd spices. 10 minutes before serving in add 4th spices. Adjust to taste for salt and for heat add Tabasco Sauce.
Mix together the canola oil and white sugar. Beat eggs and add along with the rose water to the sugar mixture. Add the white rice flour, baking powder and cardamom and blend into a thick dough. Refrigerate for at least 20 minutes. Preheat the oven to 350F/180°C Line a cookie sheet with baking paper or oil lightly. Take a spoonful of dough the size of a walnut, roll into a ball between your palms, flatten slightly, and place on the cookie sheet. Repeat, leaving about an inch between cookies. Sprinkle the ground pistachios on top or poppy seeds if using. Place cookie sheet in the preheated oven and bake for about 15-22 minutes, or until firm and cracked on top. They should still be quite white but have a slight golden bottom. Remove from the oven and allow to cool before removing from the paper, and be careful these cookies crumble very easily. Store in an airtight container until serving.
Tear lettuce into bite-sized pieces and combine with oranges and peanuts in a large bowl. For dressing: Combine sugar, oil, mustard, slat, vinegar, onion and poppy seeds in a jar. Shake well to blend. Toss the salad with desired amount of dressing.
Mix gelatin with whole milk (or eggnog) to 'bloom' for 10 minutes. Mix eggnog, cream, cinnamon and sugar in a medium saucepan. Prepare 4 ramekins (about 3 to 4 oz capacity) with non-stick spray as desired (if you plan to serve in the ramekins, you can omit this step). Heat the eggnog mixture slowly to a simmer. Add the gelatin and whisk gently to dissolve. Strain into a pyrex measuring cup and allow to cool. Place 3 to 4 blackberries in each ramekin (optional). Divide the cooled mixture amongst the ramekins. Dust with freshly grated nutmeg and cover with foil or plastic wrap. Chill for a minimum of 6 hours, overnight or up to 24 hours. Serve in ramekins or run a sharp knife around the circumference of the ramekin and place in hot water for 10 seconds then invert onto a service plate.
Cream 1 cup shortening and granulated sugar. Beat in molasses,egg and vinegar. Stir flour with ginger, soda, cinnamon, cloves, and salt; blend into batter. Chill 3 hours. On lightly floured surface, roll dough to 1/8 -inch thickness. Cut into desired shapes. Place 1 inch apart on greased cookie sheet. Bake at 375 degrees for 5 to 6 minutes. Cool slightly then remove cookies to rack and cool thoroughly.
Poor cake mix into bowl. mix eggs, butter, lemon extract and zest together. Pour wet ingredients in with cake mix and stir. Roll into small balls and generously coat with icing sugar. Cook at 350'F for 9 minutes. Let cool and serve.
Preheat oven to 375 degrees. Lightly grease 13x9x2 baking pan. In large bowl, combine cake mix, oats, nuts, butter and egg until moistened and resembles coarse crumbs. Reserve 1 cup mixture. Firmly press remaining in bottom of pan. Bake 10 minutes. In separate bowl, combine milk and zest. Spread over base. Combine reserved crumb mixture, coconut and M&Ms (or chips). Sprinkle evenly over milk mixture and press lightly. Bake 20 - 25 minutes or until golden brown. Cool completely before cutting into bars.
Put cabbage in soup pot or a Dutch oven. Add potato cubes. Fill pot 1/2 way up the cabbage with chicken broth (or water) and cook until tender. Meanwhile, cook sausage in a fry pan. Drain. Cut sausage in pieces and add to soup. In same fry pan with the sausage drippings, add flour stirring constantly until brownish color. Add chicken broth (or water) gradually to make a thick "gravy". Add chopped onion and cook for about 2 to 3 minutes. Combine in soup. Season with salt, pepper and sugar. Let it simmer for a few more minutes stirring constantly. Taste seasonings and serve warm with fresh bread slices.
Position one rack in top third and 1 rack in bottom third of oven; preheat to 450*F. Stir preserves, nectar,vinegar, garlic and rosemary in medium saucepan over low heat until preserves melt. Transfer 1/2 cup glaze to bowl; reserve. Arrange chicken breasts and wings on 1 large rimmed baking sheet. Arrange thighs and drumsticks on second rimmed sheet. Brush chicken with 1 cup glaze; sprinkle with salt and pepper. Roast until chicken is cooked through and glaze forms sticky coating, brushing 2 more times with remaining glaze in pan, about 1 hour. Increase oven temperature to 500*F. Roast until chicken begins to brown, about 10 minutes longer. Transfer chicken to platter. Scrape pan juices and any browned bits from baking sheets into glass measuring cup. Spoon off fat from top of juices. Add enough broth to juices to mesure 1 3/4 cups sauce. Bring sauce to simmer in small saucepan over medium high heat, whisking in enough reserved glaze to flavor and thicken sauce as desired. Serve chicken with sauce.
FILLING: Melt butter over medium heat in a large, heavy dutch oven. Add onions& garlic; cook until onions are tender& wilted, stirring occasionally. PREPARE ZUCCHINI: Wash well, taste a bit of the skin from each& peel only if it tastes bitter. Grate& place in a colander in the sink. sprinkle with about 2 tsps of salt& let excess liquid drain for 30 minutes. Rinse with cold water to remove most of the salt& then toss on a clean tea towel (or paper towels) to dry before cooking. Add drained zucchini to dutch oven& cook until any moisture evaporates. PREPARE SPINACH: Wash well& trim off tough stems. Place leaves, with water from washing still clinging to them, in a large pot. Cook for a few minutes or just until leaves have wilted. Let cool, then wring dry in a clean tea towel& chop. Add spinach to the dutch oven and combine thoroughly. Remove from heat& allow the mixture to cool. Drain off excess liquid. Beat eggs in a medium sized bowl; add ricotta& beat until smooth. Add Parmesan and seasonings; mix well. Combine with vegetable mixture in the dutch oven, mix thoroughly; set aside. SAUCE: Melt butter in large, heavy pot; cook onions& garlic until tender and wilted. Add tomatoes, including their liquid, breaking up the tomatoes with a wooden spoon. Cook for 30- 45 minutes or until sauce has thickened. Puree and test for seasonings. Set aside. Pasta: Cook shells in a large pot of salted water, according to package directions until"el dente". Drain well and rinse with cold water to stop cooking and prevent sticking. Using a colander, gently shake shells to drain excess water. Lightly grease a 13 x 9 inch casserole dish. Spoon some of the filling into each shell& arrange, stuffed side up, in the casserole dish. Pour sauce over the shells& sprinkle with Parmesan cheese. (If you can only find small shells, just layer them on the bottom of the casserole dish, cover with a layer of filling, a layer of sauce and sprinkle with Parmesan). Bake at 350°F for 40-50 minutes or until heated through and bubbling.
Heat oven to 350 degrees. Cut French bread in half lengthwise. Hollow out both halves of loaf, leaving about a 1-inch shell. Brown hamburger and onion in skillet. Drain off fat. Add salt, pepper, salsa, green chilies and tomato sauce to burger/onion mixture. Heat through until bubbly. Spoon evenly into both loaf halves. Top with both grated cheeses. Place on cookie sheet and heat in oven until cheese melts (a few minutes). Slice loaf halves cross-wise into 2-inch wide sections. Note: Depending on the size of the French bread, number of servings will vary. Also, I'm guessing at the prep/cook times as I have not fixed this recipe yet.
Season the chicken with salt and pepper. Heat the oil and butter in a large heavy baking dish over moderate heat and brown the chicken on all sides. Transfer the chicken to a plate and set aside. Saute the onions in the same baking dish until tender but not brown, about 10 minutes. Stir in the stock, wine, and oregano and return the chicken to the skillet. Cover and simmer over low heat until the chicken is tender, 45 to 60 minutes. Adjust the seasoning with salt and pepper and add the peas about 15 minutes before serving.
Preheat oven to 475 degrees F. In a bowl, mix the mustard, brown sugar, worcestershire sauce and 4 teaspoons of Fireball Whisky. Partially remove skin and fully coat chicken with 1/3 of the mixture and sprinkle on your rub. Put skin back on and coat with the rest of the mustard mixture and more rub. Heat oil in a 12 inch heavy skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high and continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown (about 12 minutes). Transfer chicken to baking sheet. Place in oven and cook 13 minutes. Flip chicken and continue cooking until skin crisps and meat is cooked through (about 5 minutes longer). Transfer to a plate and let rest 5 minutes before serving. While chicken is baking, in a separate pan, mix BBQ sauce and 1/8 cup Fireball Whisky on low heat until sauce is well mixed and warm. Use this as a dipping sauce or coat chicken with sauce.
Preheat oven to 350°. Rub tenderloin with bbq rub then wrap with bacon slices using toothpicks to secure ends. Bake in a glass dish for 1 hour, on the middle rack, flipping tenderloin half way through (so the bacon doesn't get soggy). Turn oven to broil (staying at 350°) move pan to bottom rack and broil 20 minutes, turning tenderloin half way through. When tenderloin reaches and internal temperature of 155°-160° move dish back to middle rack, and paint tenderloin with bbq sauce. Broil for 5 minutes, then flip tenderloin, paint other side, and broil another 5 minutes. Let rest 5-10 minutes then slice into medallions, serve with bbq sauce.
Heat oil in heavy casserole and saute onion until soft. Add garlic and sage, saute a minute or two more. Add lamb and brown on all sides. Raise heat and add wine Scrape pan and let boil for 20 seconds or so. Lower heat and let reduce for 5 minutes or so. Add tomatoes and season with salt, pepper, and pepper flakes. Cover and simmer for 1 hour. When the meat is cooked and soft remove the pan from the heat. Beat the egg yolks into the sauce. Serve hot and enjoy!
Put the carrots into a medium pan with half the butter or margarine (25 gr), and half the honey or maple syrup(1 tbsp), and a pinch of salt, then add the water. Bring to the boil, uncovered, and cook rapidly until the water has all but evaporated, and the carrots are tender, about 8 minutes. Add the remaining butter or margarine, and the rest of the honey or maple syrup, and cook until a thick syrup forms to coat the carrots, 3 - 4 minutes longer. Serve sprinkled with the sesame seeds.
For the sourdough starter: In a medium bowl, stir the yeast into the lukewarm water. Let the mixture activate (should take about 15 minutes to bubble). Add the bread flour and stir. Cover with a dish towel and let sit for 2-3 days. It's best if you store the starter where the room temperature is warm (80-85 degrees). To keep the starter going, you have to "feed" it. For each 1 cup you take out, replace with 1/2 cup water and 1 cup flour. For the bread bowls: Combine the flour and salt in a large mixing bowl. Make a well in the center. Give the starter a good stir as it separates after sitting a while. Add the cup of starter and the 1/2 cup of water to the flour and stir until it forms a rough dough. You will probably need to use your hands to work the dough until it comes together into a ball. On a clean work surface, lightly cover with flour and roll the dough in it. Knead until the dough is smooth, elastic, and satiny. Place the dough in a lightly oiled bowl to rise. Cover with a clean dish towel and place in a warm place until the dough has doubled in size (about 2 hours). Remove the dough from the bowl and punch it down to knock most of the volume out of it. Then knead the bread briefly, just to get it back into a nice ball shape. Cut the dough in half, then cut each piece in half again. Knead each of the pieces just until they're round again. Form the pieces of dough into ball shapes and tuck any loose edges or seams underneath. Place the dough balls on an ungreased baking sheet as far apart as you can. Put the baking sheet somewhere warm to let the dough rise a second time until doubled in size (about 1 1/2 hours). Bake at 425 degrees for 15 minutes, then at 375 degrees for another 30 minutes. When done, they will make a hollow sound when you tap them on the bottom. Cut a circle in the top and hollow out much of the bread inside to make room for some delicious soup!
To make crust: Preheat oven to 400 degrees. Butter a 10-inch springform pan and dust with granulated sugar-knock out excess. In a shallow baking pan toast nuts in middle of oven until golden, around 6-7 minutes. Be careful though, they can burn fast. Finely chop nuts and transfer to a bowl. Stir in a pinch of salt and all remaining ingredients except butter. Mix well. Melt butter and drizzle over crust mixture, tossing with a fork. Transfer mixture to the prepared pan and press evenly onto bottom and 3/4 the way up the sides of pan. Bake crust in middle of oven for 10 minutes. Remove and cool on a wire rack. Set aside. Reduce oven to 325 degrees. To make filling: Peel and core pineapple. Cut pineapple into 1/4 inch dice and in a 3 quart saucepan cook with brown sugar over medium low heat, uncovered, for about 40 minutes. You want it cooked down and almost dry-on the sticky side. In a large bowl beat together the cream cheese and granulated sugar until fluffy. Add creme fraiche and pineapple, beating until well combined. Add eggs 1 at a time, beating at low speed after each addition until just combined. Pour filling into crust, smoothing top and bake on a baking sheet in middle of oven until filling is set and top is lightly browned, around 80 minutes. Transfer cake in pan to a wire rack and cool completely. Cover with plastic wrap and chill for 24 hours. Preheat oven to 350 degrees. Remove cake from fridge, remove plastic wrap and run a knife around sides. Remove side of pan and transfer cake to a serving platter. In a baking pan toast coconut and 1/4 cup of chopped macadamia nuts, stirring occasionally until golden-around 8 minutes. Cool. In a bowl stir together sour cream, confectioners sugar, and vanilla. Spread sour cream mixture gently over top of cake. Sprinkle toasted coconut-macadamia nut mixture over top of sour-cream mixture.
Chop herbs and mix with garlic, spices and olive oil. Toss with cauliflower and chickpeas. Chill before serving.
Boil water in teakettle or or saucepan, including extra water for evaporation if needed, or heat in mug or bowl. Stir remaining ingredients into near-boiling water (90 Celsius or so) until dissolved.