HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring a large pot of salted water to boil, add the pasta and cook according to the package directions, usually about 10 minutes. Drain the pasta, toss with a teaspoon or two of olive oil and keep covered either in a large covered serving bowl or the cooking pot. While your pasta is boiling, prepare the other ingredients/. Tempeh: Place the tempeh in a large, nonstick skillet. In a measuring cup, whisk together the vegetable broth, tomato paste, soy sauce, garlic, fennel seeds, red pepper flakes, and oregano. Pour over the tempeh, stir to coat, and cook over medium heat until the liquid starts to simmer. Cover the pan and steam the tempeh for 8 minutes, or until most of the liquid is absorbed and the tempeh is tender. Stir a few times while tempeh is steaming. Transfer the tempeh to a bowl and crumble about half the cubes with the back of a spoon. Wipe down the skillet to remove any leftover tempeh sauce, return the skillet to medium heat and add 2 tablespoons olive oil. To test the heat, drop a bit of tempeh into the oil- when it sizzles, the oil is hot enough. Add the tempeh and stir-fry for 4 to 5 minutes, until it begins to brown. Remove from heat, add to the pasta, and keep covered. Broccoli rabe: Pour the remaining olive oil into the pan and add the sliced garlic. When the garlic begins to sizzle, stir and cook it for about a minute. Add the broccoli rabe, stir to coat it with the oil, sprinkle with a little salt, and cover the pan. Cook for about 2 minutes. Sprinkle with 2 tablespoons of the white wine and steam for 8 to 10 minutes, until the broccoli rabe is bright green and its stems are tender (you may need to do this in 2 batches, just add the second batch of broccoli rabe when the first batch has wilted enough to leave room in your pan). Remove the cover and continue to saute for an additional minute or two, until any excess liquid is evaporated. Pour the cooked broccoli rabe onto the tempeh and pasta, sprinkle with red wine vinegar, season with salt and pepper, and toss everything to mix.
Pre-heat oven to 350 degrees. Arrange slices in the bottom of a lightly greased 12x9 pan. Sprinkle with cinnamon. Mix flour and brown sugar. Cut in butter until crumbly and set aside. Syrup: Combine ingredients and stir well. Drizzle half of mixture over apples. Cover with flour mix. Pour remaining syrup over top. Bake at 350 for one hour.
Mix all ingredients together, make sure the brown sugar is dissolved. Marinate in sauce at least 6 hours -- I try for overnight. Enough for 2 pounds of meat.
Cut catfish into large chunks (2 bites per piece). Place in dutch oven and add all ingredients from Scallions to Lemon Juice. Stir mixture to coat fish and let marinade for 10-15 minutes. Cook fish and marinade mixture over medium heat for 5-7 minutes. Stir mixture and cook 2 minutes more. Add chicken broth and bring to a boil. Boil 5 minutes stirring occasionally. Lower heat to simmer and add celery, sprouts, cumin and cilantro. Simmer for 3-5 minutes. Spoon fish soup over rice if desired, and enjoy.
Combine the first six ingredients. Cut in butter until crumbly; set aside. In a mixing bowl, cream shortening and sugar. Beat in eggs, one at a time. Beat in squash and vanilla. Combine dry ingredients; gradually add to creamed mixture. Spoon half into a greased 9-in.springform pan. Spread applesauce over batter. Sprinkle with half of the streusel. Spoon remaining batter evenly over streusel. Top with remaining streusel. Bake at 350 for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing sides of pan. Combine glaze ingredients; drizzle over coffee cake. Yield: 10-12 servings.
In a pot cook the shell pasta in boiling water until al dente (leave slightly firm, do not over cook) drain, then rinse the pasta under cold water then allow to drain very well then transfer to a large bowl. Add in cooked shrimp, crab meat, celery, red bell pepper, green onions, cubed mozzarella cheese and thawed peas or black olives (if using) toss to combine. In a bowl whisk together the mayonnaise with salad dressing, sour cream, garlic powder, lemon juice and Old Bay seasoning (start with 1 teaspoon Old Bay and add in more to taste) pour over the salad and toss to combine, then mix in the hot sauce. Season with salt and fresh ground black pepper. If the salad is too dry for your liking then mix in some whipping cream or more mayonnaise. Cover and chill for at least 4 hours or more before serving (the longer chilling time the better).
In a large saucepan, saute leeks and mushrooms in the butter for 5 minutes, Add and bring to a boil, the potatoes chicken broth. Simmer covered for 25 minutes. With a stick blender, puree the vegetables. Stir in the light cream. Gently reheat but do not bring to a boil. Use some extra cream to thin out the soup of necessary. Serve garnished with chopped chives or green onion.
Heat oil in wok or large skillet over high heat. Add eggplant and onion; stir-fry 10 minutes. Stir in tomatoes, brown sugar, soy sauce, lime juice, and chile-garlic sauce. Cook 3 minutes more. Add bean sprouts and bamboo shoots; stir-fry 2 minutes. Garnish with mint.
Mix water and corn starch in a saucepan until no lumps remain. Add honey, soy sauce, and pepper sauce and stir thoroughly. Heat over medium, stirring occasionally until thickened. Remove from heat and serve.
Put pecans & butter in oven and toast about 15 minutes at 300°F. Melt cream cheese over low heat until creamy. Add powdered sugar, vanilla and nuts; mix very well. Put in fridge until set.
Combine ingredients in large uncovered pan. Bring to a low boil. Reduce heat and simmer until reduced to desired thickness. Note: may add meatballs (precooked frozen or browned homemade) or browned ground beef at Step 3.
Brown burgers in a frying pan. Remove burgers to plate; drain excess fat, but leave enough to saute onion. Add tomatoes with juice. Add soup and bring to a low boil. Do Not add any water. Return burgers to soup mixture and simmer about 30 to 60 minutes covered. Stir once every few minutes so they don't burn. Place burgers on a plate next to a dollop of potatoes and cover both with sauce and enjoy.
In a mini food processer, finely chop dried beef. Mix all other ingredients with the chopped dried beef and mix until combined. Form into ball and roll in nuts if desired. Serve with crackers.
Let the oil get heated in a large nonstick skillet over medium-high heat. ADd in onions and garlic; stir/saute for 4 minuts or until onion is tender. Add in chicken; cook/stir for 4 minutes. Add in curry powder and marjoram; cook 1 minute. Add in tomato, broth, and pepper; lower heat and simmer 15 minutes; remove from heat. Mix together the yogurt and flour; stir with a whisk. Add to chicken mixture. Cook 1 minute or until slightly thick. Serve mixture over couscous; sprinkle raisins on top.
Preheat oven to 375 degrees. Cook rice. Combine rice, beans, peppers, onion, cumin, and chili powder in large bowl. Line 9"x13" glass baking dish with half of salsa. Fill 4 tortillas with filling mixture. Sprinkle some cheese in each (optional). Wrap using burrito fold (fold ends in then fold over). Place finished burritos in pan. Cover with remaining salsa. Cover the dish with foil and bake for about 30 minutes. Remove foil and sprinkle the rest of the cheese over the burritos. Bake for another 10 minutes or until cheese is melted.
Mix all dry ingredients in a med. size bowl. Then add enough milk and stir until smooth. Add eggs. Add vanilla. Stir again. If needed, add more milk. The batter should be a bit on the thin consistency side. Let these set for about 5 min, and they will thicken a little. Drop batter on either a ungreased griddle, or a non stick fry pan on medium heat. The first pancake is always the test to see if your pan is on the right heat. You can make these any size you want, but grapefruit size is the way grandma always made them. This recipe can also be halved. And, these freeze up great! I freeze them for my family for a quick breakfast, or after school snack.
In a large mixing bowl beat butter on medium for 30 seconds. Add granulated sugar, powdered sugar, baking soda, cream of tartar and 1/2 tsp of salt. Beat until combined, scraping sides of bowl occasionally. Beat in oil and eggs and extract until combined. Beat in as much of the flour as as you can. Stir in remaining flour by hand. cover and chill for 30 minutes. Scoop dough into rounded spoonfuls. Roll into balls. Place balls on ungreased cookie sheet. With bottom of a glass or a cookie stamp, gently flatten until about 1/4 inch thick. Sprinkle with colored sugar. Bake at 350 for 10-12 minutes or until the edges are lightly browned. Transfer to racks to cool completely. Prep time does not include chilling time.
Put the duck legs into a large container (a large, heavy-duty ziplock bag works well) and add the salt, pickling spices, garlic, onion, and thyme. Mix together thoroughly, making sure each leg is coated with the salt. Cover with plastic wrap (if not using a bag) and refrigerate for at least 18 hours and up to 2 days. In a very large Dutch oven or other large heavy-based pot, melt most of the fat slowly over low heat. Remove the duck legs from the refrigerator. Reserve the garlic from the marinade. Rinse each duck leg well under cold running water to rinse the salt off, and pat dry well, using paper towels. Heat the oven to 200 degrees Fahrenheit. Slip the legs and the garlic into the pot of warm fat. The fat should cover the duck completely. If it does not, add more fat. Cook the legs over medium heat until the temperature of the fat reaches 190 degrees Fahrenheit on a candy/ frying thermometer, then cover the pot and carefully move it into the oven. Bake at 200 degrees until the legs are fork-tender, about 3 hours. Remove the pot from the oven and allow the duck legs to cool in the fat for about half an hour. Have ready one or more clean containers to hold the duck legs and the fat. Use a slotted spoon to transfer the legs into the containers. Remove the garlic from the pot, but do not add it to the duck legs - set it aside (see note at end of recipe). Allow the duck fat to cool, but do not let it solidify. Using a fine-mesh strainer, strain the fat over the duck legs, leaving behind any debris or juices from the duck legs, which will have sunk to the bottom of the pot. Make sure that the legs are completely covered, and tap the containers lightly on the counter to help remove any air bubbles. Reserve any remaining clear strained duck fat and store in the refrigerator. Refrigerate the confit until the fat hardens fully. When the fat is hard, add another 1/2 inch layer of melted fat (which you saved from earlier, in the fridge. If you did not have enough to save, you could use fresh pork lard or peanut oil) to ensure that the legs are completely sealed in fat. Refrigerate the confit to allow the legs to "mellow" and develop flavor for at least a few days and up to 1 month before using. To use the confit, let the fat in the container soften at room temperature. Or set the container in a pan of warm water. Take out as many pieces as you plan to use. Cover the remaining pieces with more fat or peanut oil (the confit becomes more perishable once the seal is broken, so use the rest within a week or so). Scrape away the fat clinging to the confit and use as you like or as directed in a recipe. If you are using the confit on its own in a salad, heat it under a broiler until the skin is crispy. Note on garlic: press the garlic through a mesh strainer. You now have an excellent garlic puree to add to sauces, stews, or to spread on bread.
Wipe beef with damp paper towels. If meat is thicker than 1/8 inch, flatten with side of meat cleaver or wooden mallet. Sprinkle beef slices lightly with salt and pepper. On a sheet of waxed paper, mix flour with 1 teaspoon salt and 1/4 teaspoon pepper. MAKE FILLING: In 2 Tablespoons hot butter in small skillet, saute chopped onion until golden-about 5 minutes. Remove from heat; add 2 cups parsley and the capers. Mix well. On each slice of meat, on the wide end, place a half slice bacon and 1/4 cup filling. Fold over 1/2 inch on narrow sides. Roll up from wide end. Tie with twine. Roll in seasoned flour; reserve leftover flour. In 6-quart Dutch oven, heat Oil and Butter. Brown roulades, a few at a time, on all side-1/2 hour in all. Remove roulades as browned. Add whole onions to Dutch oven; brown on all sides. Remove. Add roulades, beef broth, 1 cup red wine, the sherry and bay leaves. Bring to boiling; reduce heat; simmer, covered, 1 hour. Add onions and carrots, and simmer 1/2 hour, or until tender. With slotted spoon, lift out roulades; place on tray. Remove twine. In a small bowl, mix reserved seasoned flour and 1/2 cup wine, stirring until smooth. Stir into liquid in Dutch oven. Bring to a boil; reduce heat, simmer, stirring, until thickened and smooth. Replace roulades in Dutch oven. If not serving at once, cool, then refrigerate, covered. TO SERVE: Reheat gently over low heat, covered, 20 minutes, or until roulades are heated through. If sauce seems too thick, stir in a little more red wine.
In a small bowl, stir together honey, vinegar, and soy sauce. Heat a large skillet or wok over high until hot. Add 1 tablespoon oil and swirl to coat skillet. Add chicken and stir until opaque but not cooked through, about 3 minutes; transfer to a plate. Add 1 tablespoon oil, ginger, and garlic to skillet and stir until fragrant, 30 seconds. Add peppers and stir 2 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes. Serve over rice, topped with cilantro.
Set a large colander in a large bowl. Place the tomatoes in the colander and let them drain for 30 minutes. As the tomatoes drain, layer the jalapeno, onion, garlic, and cilantro on top. Shake the colander to drain off the excess tomato juice; discard the juice and wipe out the bowl. Transfer the contents of the colander to the now-empty bowl. Add the salt, pepper, and 2 teaspoons of the lime juice and toss to combine. Season with the minced jalapeno seeds, sugar, and additional lime juice to taste and serve.
Preheat oven to 350*F (175*C). In a medum skillet, heat 1 TBS of the olive oil over medium heat. Add the garlic and cook for 30 seconds. Stir in the onion, oregano, parsley, salt and peppr. Cook for 1 minute and remove from the heat. Grease the bottom of an 8X8X2inch baking dish with the remaining TBS olive oil. On this layer the cubed cooked potatoes. Top the potatoes with the onion mixture. On the onion mixture, evenly distribute the sliced hot links. Ina small bowl, combine the brown sugar, baked beans and the barbecue sauce. Pour this evenly over the sausage. Top with the shredded Cheddar Cheese. Place in the pre-heated oven for 45 minutes. Serves 4.
Preheat oven to 350 degrees F. In a large bowl, combine sweet potatoes, evaporated milk, sugar, eggs, cinnamon and vanilla. Pour sweet potato mixture into greased 13 x 9 cake pan. Sprinkle dry cake mix on top. Cover with chopped pecans. Drizzle melted butter or margarine on top of pecans. Bake for approximately 1 hour, or until center is firm. Chill well. Cut into squares. Serve with whipped topping.
Butter a 10" tube pan and set aside. In a large mixing bowl, combine the yeast, 1 tsp. of the sugar and the warm water. Set aside for 10 minutes. Combine the milk, butter, oil, zest, remainider of the sugar and salt. Stir into the yeast mixture. Add the egg yolks, stirring well. Add the flour, 1/2 cup at a time, stirring well after each addition to incorporate the flour thoroughly. Knead 5-10 minutes, until the dough is smooth, elastic and satiny. Knead in the cran berries and pecans. Put the dough back in the bowl, cover the bowl and let the dough rise at room temperature until it is doubled in bulk. Using a wooden spoon, beat down the risen dough for about a minute. Place the dough into the buttered tube pan and allow it to rise at room temperature until it is doubled in bulk. Preheat the oven to 375 . Bake the bread for 45-50 minutes or until it is dark golden brown and sounds hollow when tapped. Place on a rack to cool or serve warm. Once cooled, the bread is also excellent sliced and toasted. Recipe By : Diane Mott Davidson, Killer Pancakes
Preheat the oven to 170 degrees/gas 3. Melt the chocolate in the microwave on low (or in a bain-marie). In a bowl, cream together the butter and 100g of the sugar until light and fluffy. Beat in the egg yolks, one by one, mixing well. In a separate bowl, whisk the egg whites until stiff. Add remaining sugar to them; whisk until thick and glossy. Pour the chocolate into the creamed butter mixture and mix well. Using a metal spoon, fold in the whisked whites and cornflour in two batches. Pour into a lined 20cm cake tin, and bake for approx 40 minutes until set and cooked through. Remove from oven and allow to cool in the tin for 15 minutes, then invert onto a serving plate. For the ganache: In a pan, bring the cream to a boil. Place the chocolate into a heatproof bowl and pour in the cream, mixing well. Mix in the butter and spread ganache over the cake. Allow to cool before serving.
Mix all ingredients except butter and cornflakes. Place mixture in greased 9x13 pan. If using cornflakes, mix them with the butter and top the potatoes with the mixture. Bake and 350°F for 45 minutes. *OAMC*--- Freeze as is, then when you're ready to eat them, thaw the potatoes, then cook as directed. Simple as that!
Blend blueberries, yogurt, milk, and sugar until smooth. Pour mixture into eight 5-ounce paper cups. Place foil over the top of each cup. Pierce the center of the foil and insert a wooden craft stick as the handle. Freeze up to six hours. Before serving, dip cups in warm water for a few seconds. Remove paper and foil. Send children outside to drip and make a mess. Stand at window and wave at them while you eat yours.
To make dressing, mix together mayonnaise, ketchup, relish, olives, and eggs. Make a bed of iceberg lettuce on a large plate. Top with crab, avocado, tomatoes, and asparagus. Drizzle with Louie dressing.
Remove prawn heads and peel prawns, leaving tails intact. 'Butterfly' prawns by turning them on to their backs and, working from the tail, use a small, sharp knife to slit them almost in half lengthwise. Press down lightly with your hand to flatten them slightly. Remove and discard the 'vein' located along the length of the cut. Place the prawns in a single layer into a buttered baking dish. Now, simply combine the melted butter, garlic, lemon rind and juice, 1 tablespoon of the chopped parsley and a good pinch or two of black pepper and pour evenly over the prawns in the baking dish. At this stage, the dish can be covered with plastic wrap and kept in the fridge until you are ready to cook it. To cook, preheat oven to 230°C (450°F). Place the baking dish on the highest shelf of the oven. Cook prawns for 5-8 minutes, or until pink. The prawns will take more like 7-8 minutes to cook if they have been prepared earlier and chilled. To serve, sprinkle lightly with salt and with the reserved parsley.
Brown and drain ground beef. Add Kidney Beans (I always drain one can and use juice from other can) to beef and stir. Season to taste. Serve over Mashed Potatoes.
In a large pan over medium high heat, cook onion, green pepper and celery in olive oil until partially tender. Add beef; fry until slightly browned. Add tomatoes, juice, and chili powder. Add salt, sugar, and worstershire sauce. Bring to boil, then lower heat to simmer and simmer for an hour. Add beans and macaroni and heat through.
To Prepare the Cake:. Coat two (9-inch/23cm) round cake pans with cooking spray; line bottoms with wax paper or parchment paper. Coat paper with cooking spray; dust with the 1 tablespoon flour. Beat granulated sugar and 1/2 cup butter at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine 2 1/4 cups flour, baking powder, and salt; stir well with a whisk. Add flour mixture to sugar mixture alternately with 1 1/4 cups milk, beginning and ending with flour mixture. Stir in 2 teaspoons vanilla. Pour batter into prepared pans, and sharply tap pans once on counter to remove air bubbles. Bake at 350 degrees F (180 C) for 30 minutes* (see note), or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pans. Carefully peel off wax paper or parchment paper; cool completely on wire rack. *Note: If using non-stick or dark colored cake pans, bake at 325 degrees F (160 C), and bake for 25-27 minutes. To Prepare the Caramel Frosting:. Combine brown sugar and next 4 ingredients (brown sugar through salt) in a medium saucepan, and bring to a boil over medium-high heat, stirring constantly. Reduce heat, and simmer until thick (about 5 minutes), stirring occasionally. Remove from heat. Add confectioners' sugar and 2 1/2 teaspoons vanilla; beat at medium speed of a mixer until smooth and slightly warm. Cool 2 to 3 minutes (frosting will be thin but thickens as it cools). Place 1 cake layer on a plate; spoon 1/2 cup frosting on to cake layer spreading to cover. Top with remaining cake layer. Frost top and sides of cake, and garnish top of cake with pecan halves (optional). Store cake loosely covered in refrigerator.
dissolve yeast in water and stif in 1 T of sugar and 1 3/4 to 2 cups flour, enough to make a soft spongy dough. cover the bowl with a towel and put sponge aside in a warm place to rise about 45 minutes till puffed and soft. add the milk, remaining sugar, salt and melted butter and stir the sponge down well. work in as much of the remaining dough as is needed to make a stiff dough. turn the dough out on a heavily floured board, sprinkle with a little more flour and knead for 10 to 15 minutes, till it is smooth and elastic. form the dough into a ball and put in a large buttered bowl, turning once to coat with butter on all sides. cover the bowl with a towel and let rise for 45 minutes to an hour - till doubled (less time if using rapid rise yeast). punch down dough and form into 2 oblong loaves or large braids. put the loaves on buttered baking sheets, cover with a towel and let rise for 1/2 or till doubled. beat together egg yolk and milk and brush the loaves with the glaze. put them in preheated 425 degree oven and after five minutes turn down heat to 375 degrees. bake loaves for 20-35 minutes more, till golden brown.
In a bowl, toss strawberries with sugar and let stand until strawberries release their juices, stirring occasionally. In blender, combine half of strawberries, half vodka, half triple sec, half lime juice, and 1 cup of ice. Puree. Pour into a pitcher and repeat. Fill 10 collins glasses halfway with ice. Pour cocktail into the glasses, top each with about 1/2 tabspoon of Riesling or other white and serve.
In a medium bowl, stir together flour, baking soda, salt and milk powder: set aside. In a large bowl, beat eggs. Stir in sourdough starter, corn and onion. Stir in flour mixture until just moistened; set aside. Pour oil 3 inches deep in a medium skillet. Heat to 375 degrees. At this temperature, a 1 inch cube of bread will turn golden brown in 40 seconds. Carefully drop batter by Tablespoons full into hot oil. Fry 1 1/2 to 2 minutes on each side or til golden brown, turning once. Drain on paper towels. Serve hot.