HumbleIntelligence/food-ner-1-Million huggingface dataset:
Empty split peas from package,; wash and check for foreign matter. Cut carrots, celery, bacon and onion into 1/4-inch dice; set aside. Peel and quarter potato; set aside. Add Bacon to 6 quart pot and over medium heat stir and fry until crispy. Remove Bacon and discard all but a teaspoon of bacon fat. Add onions and cook until caramelized. Add 4 quarts water and split peas to the pot on high flame; bring to boil. Turn down flame to low to medium. Add potato and rinsed ham hocks. Cook approximately 1 hour or until potato is almost done. Add celery and carrots. Cook an additional 20-30 minutes. Take the ham hocks out of the pot and remove the meat. Take your potato masher and mash the potato to thicken the soup. Add the ham hock meat. Stir this soup occasionally as the peas tend to stick to the bottom of the pot. Do not add salt and pepper as ham hocks may be salty enough. Serve with croutons. Add salt and pepper to taste.
Combine catsup, chili sauce, brown sugar, wine vinegar, steak sauce, cumin and chil powder in small saucepan; cook slowly 20 minutes. Meanwhile, remove bone from round steak; sprinkle with tenderizer, salt and pepper and pound with mallet. Brush top of steak with 1/2 cup barbecue sauce. Sprinkle with 3/4 c shredded Cheddar cheese, corn, green pepper and 1/4 cup sliced ripe olives. Beginning with long side, roll steak tightly and tie with string. Dredge steak roll in flour, brown lightly in cooking oil in electric frying pan. Pour remaining barbecue sauce and water over steak. Cover tightly and cook slowly for 1 1/2 hours or until meat is tender. During last 5 minutes of cooking time, remove strings and sprinkle top of meat with 1/4 cup shredded Cheddar cheese and 2 T sliced ripe olives. Place steak roll on warm serving platter. Granish with tomato roses. Place green pepper slices around roses for leaf effect. Serve remaining barbedcue sauce with beef roll. NOTE: Tomatoe Roses: Using 3 tomatoes, pare each with a very sharp knife, starting at the rounded top and conginuing in a circular manner around the tomato to obtain a strip of peel approximately 10 inches long and 1 inch wide. (Pare off only the skin.) Wrap one end of one strip around tip of index finger. Continue wrapping, forming the petals of a rose. Gently lift tomato rose from finger tip to serving paltter. Repeat for other roses.
Preheat oven 190°C / 375°F / Gas Mark 5. Mix the Bird's Custard Powder with the granulated sugar in 200ml of the milk. Bring the rest of the milk to the boil. Stir the boiling milk into the custard mixture, mix well and return to the pan. Bring to the boil stirring all of the time and simmer for 2-3 minutes. Reserve to one side. Place the drained rhubarb in a 2 litre oven proof dish and pour over the custard. Sift the flour into a bowl, rub in the margarine until the mixture resembles fine bread crumbs, and stir in the brown sugar. Sprinkle the crumble mixture over the rhubarb and custard. Bake in the oven for 25 minutes or until golden.
In a medium bowl mix all ingredients except the potatoes. Spread half of the mixture in a flat non-stick baking pan. Spread the jojo potatoes on top. Spread the balance of the mixture on top. Preheat 375°F. Bake 35-40 minutes until hot and bubbly.
Cream butter and sugar. Add egg. Sift flour and baking powder together. Add to first mixture. Add vanilla. Roll on floured board to about 1/4 inch thick and cut with cookie cutter. (I use powdered sugar to roll out the cookies, it makes life a bit more fun for my kids). If the dough gets a little hard to work with (on the 2nd or 3rd rolling of "scraps"), form a ball and place it (wrapped) into the refrigerator for 10 minutes to let the dough firm back up. Decorate with colored sugar and sprinkles if you want to do so before baking. Bake 7 - 10 minute in oven, preheated to 350 degrees. Allow the cookies to cool slightly before removing to a cooling rack with a flat metal spatula (pancake turner). Cool completely before decorating with icing. I've tripled this recipe without any issue. If you scale up, keep most of the dough in the refrigerator and work a reasonable quantity at a time.
Mix sour cream and mayo together until well blended with a spoon. Add onion, clams, nectar and lemon juice and mix well again. Add dill, salt, garlic, and pepper to taste and mix again. Refrigerate at least 2 hours before serving to blend all flavors. Mix again just before serving. Serve with chips or crackers.
Peel potatoes, then steam or boil them til cooked through and tender. While potatoes are cooking, blend the basil leaves and olive oil in a food processor. Mash the potatoes with a fork, add butter and salt & pepper to taste and mash til butter is melted. Set aside for a few minutes til potatoes are not too hot to handle but still warm. Stir in basil/oil mixture; add flour and work into the potato mix til you have a dough. Turn onto a floured workbench and knead gently for 5 minutes, adding more flour as needed - dough should be soft, pliable and not sticky. Divide dough into quarters and roll each piece to make a long, thin sausage, then cut sausage into short lengths, whatever size you want your gnocchi to be. Fill a very large saucepan with water and bring to the boil, add some salt. When the water is boiling, add half the gnocchi. Allow the gnocchi to cook for 1 minutes after they rise to the surface, skim them out and keep warm; repeat with remaining gnocchi. Serve with your sauce of choice!
Saute the veal the oil in a skillet until browned. Add the onions and the paprika and cook until browned. You add the paprika now to develop the flavor. Put the potatoes in the bottom of a crock pot. Add the browned meat, onions, and remaining. ingredients, placing the tomatoes on top. Cover and cook on low for 6 to 8 hours. The true Hungarian recipe calls for 1 cup of sour cream to be added at the end, right before serving. I leave this out since I don't mix meat with dairy. Serve with broad noodles.
Let milk come to a boil in a heavy saucepan. Add 1/4 cup butter, 1/4 cup sugar, and salt. Cool. Soften yeast in warm water. Stir into milk mixture. Pour into large mixing bowl. Add flour, a little at a time, to liquid mixture. Beat well. Turn out onto floured board. Allow to sit 15 minutes. Knead until smooth and satiny. Place dough into a greased bowl. Turn over once. Cover with a cloth. Let rise in a warm place until doubled in size. Roll out dough on floured board to about 1/4-inch thickness. Cut into three 8-inch squares (they don't have to be perfect squares). Work with 1 square at a time. Brush each square with melted butter. Mix 1 cup sugar with cinnamon (if necessary,you may have to make more sugar/cinnamon mixture.) Sprinkle most of this mixture generously over entire surface of each square. Starting at one side of each square, roll into a tube. Continue rolling back and forth, until 12 to 18 inches long. Repeat with other 2 squares. Cut each tube into wheels about 1/2-inch wide. Place wheels onto a baking sheet that has been brushed with melted butter and sprinkled well with cinnamon-sugar mixture. Place them so that they touch. Brush tops with melted butter and sprinkle with more cinnamon-sugar mixture. Let stand, covered, at room temperature for 1 hour to rise again. Preheat oven to 350 degrees. Bake rolls for 18 to 20 minutes. (You can refrigerate rolls, covered, and then bring back to room temperature for 30 minutes before baking.).
Preheat oven to 350°F. In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk. The dough should come together into a soft ball but it will be crumbly. Take a tablespoon full of dough and flatten it into a disc about 1/4-inch thick. I found it was easiest doing this in the palm of my hand. Place on a parchment-lined baking sheet and repeat with remaining dough. Cookies will not spread too much, so you can squeeze them in more than you would for chocolate chip cookies. Bake cookies for 9 minutes, until bottoms and the edges are lightly browned and cookies are set. Immediately after removing cookies from the oven, use your thumb or a small spoon to make a depression in the center of each cookie. (I am still debating as to whether this is a necessary step.). Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely. In a small bowl, whisk together peanut butter, confectioners' sugar, salt and vanilla. When the mixture has come together, heat it in the microwave for 30 to 45 seconds at a time, then stir. Heat until it is very, very soft. Let cool slightly and spoon a generous dome of the filling into each cookie's "thumbprint". Alternately you could use a piping bag but I did not find this necessary. Chill cookies with filling for 20-30 minutes, or until the peanut butter is firm. Melt the chocolate and butter in a small double boiler until melted. Dip chilled cookies into chocolate with a fork, allowing theexcess to drip off, and place on a sheet of parchment paper to let the cookies set.
Preheat oil to 375 degrees in a deep fryer. Combine flour, salt, cornmeal, sugar, baking powder, egg, and milk in a medium bowl. Mix well. Place the cornmeal mixture into a tall, skinny glass/cup. Cut hot dogs in half and roll in flour. Cut the skewers in half and skewer each hot dog. Dip each hot dog into the cornmeal mixture and allow the excess to drip off. Twirl the corn dog in the hot oil for about 5-10 seconds. You can now let go of the corn dog and let cook for about 10 minutes, until it is a dark, golden brown on each side. I was able to cook 4 corn dogs at a time. Drain corn dogs on a paper towel and serve.
Preheat oven to 400°F. In large bowl, mix dry ingredients. Add the oil and milk, stirring until mixture is well moistened and crumbly. Reserving 1 cup of the mixture, press the remainder into 9"x13" baking dish; spread with mince meat. Sprinkle evenly with remaining mixture and nuts. Bake 30 minutes or until golden brown. Cut into bars. Store, loosely covered, at room temperature.
Salsa: Mix all ingredients in a bowl, seasoning to taste: chill. Chicken: In a frying pan, gently fry onion and garlic in a little of the oil for 4 to 5 minutes. Do not allow the garlic to burn. When the onion is translucent, add all the spices and cook for 3 to 4 minutes over a medium heat. Stir constantly. Remove from the heat. Stir in the lemon rind and fresh herbs and allow to cool. Stir in the chicken pieces and marinate for at least 3 hours (over night if possible). Cook chicken in a non stick frying pan or on the BBQ (grill).
In a medium saucepan whisk together cream cheese and salted butter over low heat until melted. Add feta and stir until combined. (feta will probably not melt completely). Mix in fresh garlic and milk stir until combined. Next add the salt to taste, and flour to thicken the sauce, you may need to add more flour if your sauce is too runny. Lastly stir in the garlic powder and parsley until completely combined. Pour over hot pasta and serve.
Mix and Sift flour, baking powder and salt. Stir in grated cheese. Beat eggs and add milk and shortening to eggs! Add this liquid mixture to the dry ingredients, stirring JUST ENOUGH to blend them together. DO NOT OVER-MIX! Pour into a"well-greased" 9x5-inch bread pan. Bake at 350*F. for 45-60 minutes.
Combined all ingredients. (I chopped the apples in the pie filling, a little smaller.) Bake in a 9x13 baking dish 40 minutes on 375° in a preheated oven, or until firm and golden brown. You may also use this recipe for Stuffing your Turkey, Chicken, or Pork chops. I use this recipe for my Boneless Stuffed Pork Tenderloin. AS Follows: Use 1- 3 to 5 pound Boneless Pork Tenderloin that has been marinated (Also posted on this site) and Butterflied (split in to, only 3/4 of the way) and pounded as flat as possible. Spread Stuffing over entire Loin and roll like a Pumpkin roll. Tie and secure Pork loin with Butcher's twine, sear in a large skillet to seal in juices, cover in heavy duty foil for the first 30 minutes and uncover after that. Bake in a 350° preheated oven for 45 minutes to 1 hours. Let rest 10 minutes and slice.
Preheat the oven to 350 degrees. For the meatballs,. In a large bowl combine ground chicken, bread crumbs, garlic, parsley, Pecorino Romano, Parmesan, fennel seeds, milk, egg, salt, and pepper. Combine gently with a fork. Line a sheet pan with parchment paper. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto sheet pan. You should have about 40 meatballs. Bake for 30 minutes, until cooked through and lightly browned. Set aside. In the meantime, for the soup. Heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan. Notes. You can also subsitute escarole for spinach in this recipe. Gran Pandano is a less expersive parm cheese Only parm cheese from a certain area and certain cows can be stamped parm reggiano the King of cheeses in Italy. To make quick meatballs, divide up meat mixture into quarters. Roll each quarter into a long log and then cut into pieces. You can then roll the pieces into meatballs (or not - shape doesn't matter in the soup).
Peel potatoes, cut in half and drop into cold water. Drain and place in a large saucepan and cover with hot water. Cover Saucepan and bring to a boil. Reduce heat and continue boiling gently, partially covered until potatoes are tender, about 20 to 30 minutes. Mash with a potato masher. Stir in butter, sour cream, salt and pepper. Preheat oven to 350 degrees F. Butter a 9x13 inch baking dish. Wash fresh spinach leaves. Place wet leaves in a microwave-safe dish, cover and microwave on high until just wilted, from 2 to 3 minutes. Or place in a wide saucepan and stir over medium heat just until wilted, about 5 minutes. When cool enough, squeeze handfuls of spinach until dry. Coarsely chop and place in a medium size bowl. Combine the spinach, garlic and feta cheese. Stir spinach mixture into potatoes. Spoon into buttered dish swirling top slightly. Sprinkle with Parmesan cheese. Bake, uncovered until golden and a knife inserted in center feels warm, 40-50minutes.
In a mixer or by hand, combine masa, lard, salt and baking powder until well blended. Deseed the chile pods, then soak the pods in hot water until soft. Puree the soft chile pods. Boil roast with salt, pepper and garlic until beef is cooked through. Remove beef; shred. Reserve the beef broth. Mix red chile puree with shredded beef. Add reserved beef broth until moist. Spread masa in a corn husk. Place about 1 1/2 ounces beef in the center of the masa. Fold over sides of tamale, then wrap tamale in wax paper. Place tamales in steamer pot, cover and cook 45 minutes or until the tamales are firm.
Cook broccoli in slightly salted water until tender. Rinse under cold water and drain well. Preheat oven to 350 degrees F. Melt butter in a medium size pot. Add flour stirring until combined. Slowly add milk and continue stirring until sauce has thickened. At this point, add salt, cheese, lemon juice and mix until well combined. Remove pot from heat and add broccoli and tuna. Mix well, pour into a pyrex or glass baking dish. Bake covered for 35 minutes. Remove cover and continue baking for a further 10-20 minutes until nice and bubbly.
Season meat on all sides with salt and pepper. Place roast in slow cooker. Sprinkle dried onions on top of roast. Lay bay leaves on top. 1 cup chicken broth. Cook for 1 hour on high. Lower heat to low and cook another 6-8 hours on low or until fork tender.
Combine all crust ingredients and press on bottom and sides of greased 9-inch pie plate. Bake crust 10 minutes at 350 degrees, and cool on rack. For filling, melt 2 T butter over medium heat in large skillet; stir in brown sugar, lemon juice, and cinnamon. Stir in apples and cook uncovered over medium heat for 25 minutes (or until apples are very tender), stirring occasionally. When finished cooking apple mixture, cool 15 minutes. Meanwhile, beat cheese, sugar, and amaretto with electric mixer on medium speed for 30 seconds, until light and fluffy. In separate bowl beat whipping cream until soft peaks form, and beat into cheese mixture on low speed until combined. Alternate layers of apple and cheese mixtures in crust, making four layers and ending with the cheese mixture. Cover loosely and chill at least 4 hours/up to 24 hours.
combine sugar and corn syrup in a medium sauce pan over medium-low heat. bring to a light boil. remove from heat and stir in peanut butter until melted. stir in rice krispies. using a tablespoon spoon onto wax paper to cool.
Combine marinade ingredients in an 8-inch baking dish. Set aside. Score tempeh on both sides, making diagonal cuts 1/4-inch deep and 1/4 inch apart. Repeat in the opposite direction to form a diamond pattern. Scoring helps the tempeh to absorb the marinade. Cut the tempeh into 6 portions then spread out in marinade dish and turn coating evenly. Cover dish and marinate for 2 to 6 hours while turning pieces frequently. Heat olive oil then using a slotted spatula, lift tempeh from marinade place in skillet and brown for 1 to 2 minutes on each side over high heat. Remove to a serving dish and set aside. Pour remaining marinade into the skillet and add pineapple with its juice and the green onions. Bring to a boil. Combine cornstarch and water in a small cup or bowl and pour into boiling pineapple mixture a little at a time, stirring constantly, until thickened to desired consistency, about 1 minute. Pour over browned tempeh. For Valentines Day or romantic dinner: Using a cookie or canape cutter, cut 3 large hearts and 2 small hearts from the bell pepper, and dice about 1/4 cup of remaining red bell pepper. Decorate plate with parsley and arrange the hearts attractively just before serving.
Preheat oven to 325 degrees. In a large bowl, combine meat, cheese, crumbs, mushrooms, onion, ketchup, egg, salt and pepper; blend well. Press mixture into a greased 9x5x3 inch loaf pan. Bake 50-60 minutes. Remove from oven; let'set' in pan about 5 minutes. Drain off fat. Invert meat loaf onto an oven-proof platter or pan. Spread mashed potatoes over top and sides of meat. Set oven temperature to broil. Place under broiler until delicately brown.
Cook cabbage for 1-2 minutes in enough water to cover the bottom of the pan. Remove from heat and drain water. Saute pork in olive oil until cooked. Add ginger, garlic, sesame seeds, onions, chestnuts, cabbage, soy, corn starch and mix until blended and remove from heat. Brush wonton wrapper with egg white and add one spoonful of meat mixture. Fold bottom of wrapper over top and seal into a half crescent. Tighten seal with fingers. Shallow fry dumplings in peanut oil at medium heat flipping over once, until browned on one side. Serve with dipping sauce. To make dipping sauce: Mix together and serve with dumplings.
Mix the walnuts, breadcrumbs and cinnamon. Butter your baking pan (large enough to lay out the pastry while lining the sides of the pan as well) and place 5 sheets of the pastry on the bottom, 1 by 1, buttering each individually as you place it on the bottom. Cover the remaining phyllo sheets with a slightly damp kitchen towel for the time being so they do not dry out. With a large spoon evenly spread 1/2 the nut filling over all the pastry. Cover the filling with another 3 sheets of phyllo pastry, again individually buttering each as you place it. Evenly spoon on the remaining 1/2 of the nut mixture and place another 5 sheets of phyllo pastry on top, again buttering each individually as you place it. Pat the top pastry sheets down very gently and cut away any excess round the edges with a very sharp knife. Cut the Baklava into triangle servings. Place a clove on every 3rd or so piece, puncturing the pastry with the stem of the clove. Bake the Baklava in a well preheated oven at 180°C - 350°F for 1 hour approximately or until the pastry is golden. Remove the Baklava from the oven. Prepare the syrup by boiling the water, sugar and juice of your preference in a saucepan over a gentle flame, stirring with a whisk, for about 10 minutes and then allow the syrup to cool. Pour the syrup onto the Baklava (cold syrup - hot Baklava). When the Baklava absorbs the syrup it is normal for the top layer of pastry to remain crispy. Allow the Baklava to cool and then knock yourself out -- the edges are extra delicious -- *** Under no circumstances should an oven fan be used while baking the Baklava. It will burn the top pastry layers and edges within minutes.
Cook the chicken with enough water to cover it plus 1 quartered onion, 2 broken celery stalks, 4 cloves, seasoned salt (to taste) 2 bay leaves, 2 crushed cloves garlic, and the peppercorns. (You can use a slow cooker if you want.) Refrigerate until cool. (If you do this the night before you can then remove the fat from the broth easily.) Remove and discard the bones and skin and chop the meat. Remove the onion, celery, and whole spices from the broth (strain in a colander) and reheat about 1/2 of it. Save the other half for the future. Saute the mushrooms and chopped onion in the butter until lightly browned. Add the potato, celery, and carrot to the broth and simmer until they are soft (or use pre-cooked veges) then add the zucchini and simmer until it is almost done. Put the mushrooms and remaining ingredients into the broth and simmer until reheated.
Fry bacon in a large, deep heavy pot over medium heat. When the bacon has rendered most of its fat, remove the pieces with a slotted spoon, drain on paper toweling and reserve. Add the onions and garlic to the bacon fat and cook until the onions are translucent. Add the pork and beef to the pot. Break up any lumps with a fork and cook over medium-high heat, stirring occasionally, until the meat is evenly browned. Stir in the remaining ingredients except the beans and the bacon. Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours. Stir occasionally. Taste and adjust seasonings. Stir in the beans and the bacon, and simmer for 1/2 hour longer. ~.
Lightly grease a 12 cup muffin tin (I've used cooking spray and shortening with equal success). Cream together butter and brown sugar in small bowl and place a generous teaspoon of mixture in each muffin cup. Set the rest aside. In a large bown mix together flour, baking powder and salt. Using a pastry blender, 2 knives or a fork incorporate shortening into flour until they're fully combined. Make a well in the center and gradually add milk, stirring with a fork until a moist dough forms. Turn dough out onto a floured surface and with a floured rolling pin roll as close as possible to a 30 x 30 cm (12 X 12 inch) square. Trim to form a square. Spread reserved brown sugar and butter mixture over top, reaching all 4 sides. An offset spatula works really well for this! Roll dough towards you and reposition seam side down. Slice in half, and then into quarters. Cut each quarter into 3 pinwheels, approx 1 inch each. Place 1 roll in each muffin cup, with the filling up. Bake in a preheated 425 oven for 12 minutes. I find they come out better when I turn my convection off so you may want to try that as well, if it applies. Keep an eye on them for the last couple of minutes -- you want to remove them from the oven while the sugar is still bubbling. Use a spoon to remove them to a rack to cool right away, before the sugar cools. I put waxed paper under the rack to make clean up easier. Enjoy!
Run lime wedge along rim of long stemmed cocktail glass. Dip rim into salt and set aside. Add tequila, Midori and lime juice to a cocktail shaker half filled with ice cubes. Shake well and strain into prepared glass.