HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the tomatoes, including the juice from the cans, into a large stockpot. Crush the tomatoes using the back of a large spoon, or just squish them with your hand. Stir in the oregano and salt. Simmer the tomatoes, uncovered, over medium-low heat until the sauce is thick and all the liquid has evaporated, about 50 minutes. Remove from the heat and let cool. Stir in the garlic and basil. Add the red pepper flakes, if desired. Use immediately, or refrigerate in a tightly covered container for up to 3 days, or freeze for up to 2 months. Bring to room temperature before using.
Break bread into small pieces and soak in the milk for 10 minutes. Preheat the oven to 350 degrees. Mix the meats, onion, parsley ,cheese, eggs, salt and pepper in a large bowl. Drain the bread and mix the bread into the meat mixture. Form into a loaf in a 10" x 12 or 9"x12" baking dish. Dot the top with butter bits. Bake for 40 minutes. mix the tomato sauce and balsamic vinegar, if using. Pour over the meatloaf Sprinkle the oregano over the tomato sauce. Bake for 30 minutes more or until temperature is 160 degrees. Let stand for 10 minutes before serving.
Whisk all the ingredients in a small bowl until well incorporated. Store covered in the refrigerator.
Cook macaroni according to box, pour into colander and leave. DO NOT RINSE>. Turn burner to med. Melt butter in pan, add flour and whisk together. Add milk and whisk constantly till warm and thickened. Remove from heat. Whisk in Velveeta, 1 cup cheddar and mozzarella, till melted and smooth. Add macaroni to cheese mixture. Stir until well combined. Heat oven to 350°F Pour mac and cheese into 2 qt casserole. Top with remaining cheese. Bake for 20 minutes or till cheese on top is melted.
Using a tall pilsner glass or high ball with ice cubes,pour the ingredients in the order listed above. Mix the bottom part of the drink using a stirrer. Enjoy! ;).
Lightly warm all the ingredients. Mix all other ingredients together in a bowl except the honey, golden syrup, tahini and the LSA. Add the honey, syrup, tahini and mix well together. Add 1/3 cup of the LSA and as much more to 1/2 cup as required to bind the mixture together then spread onto a tray lined with baking paper. Spread evenly and allow to set (20 mins in the fridge should do it). Warming the honey/golden syrup a little enables them to combine more easily and the LSA helps to bind the mixture. Cut into bars and eat just as they are or coat in chocolate. Chocolate dip: Melt 400g chocolate in a bowl over a water bath until the temperature of the chocolate mass is 43C, remove from water bath & fold in the 200g grated chocolate which should lower temp to 35C as it melts. The chocolate is now tempered and ready to use.(There is a 2-3 degree C window of variation working with chocolate.). ***If your palate is more savoury try 3/4 cup tahini & 3/4 cup of honey & omit the golden syrup.
1. Preheat oven to 425 degrees. 2. Place eggplant and garlic in a large baking pan. Toss with oil and salt. 3. Bake, uncovered for 40-50 minutes or until eggplant is golden brown and the smaller pieces around the edges begin to blacken. Halfway through the baking process use a metal spatula to stir and turn the eggplant, scraping stuck pieces from the bottom of the pan. 4. Remove from oven. While eggplant is still warm, add mayonnaise. Stir gently until incorporated. 5. Chill thoroughly.
Sift flour into bowl, rub in ghee. Stir in water and enough extra water to form a soft dough. Turn dough onto a lightly floured surface, knead for about 10 minutes or until very smooth and elastic. Divide dough into 12 portions, roll each portion into a ball. Place balls in a bowl and pour oil over balls, cover and stand for 1 hour. Spread a little of the oil over a smooth surface, press out drained dough ball until a very thin 24cm square. Place a 1/4 cup (60ml) of the filling in the centre of the square, spread filling to 10cm square. Fold in sides of dough to form a parcel: trim overlapping edges if too thick. Repeat with remaining dough balls and filling. Heat extra ghee in pan and cook parcels until well browned on both sides; drain on absorbent paper. Serve immediately. FILLING. Heat ghee in pan, add onion, garlic, sambal oelek and ginger, cook, stirring, until onion is soft. Stir in spices, stir until fragrant. Add mince and cook stirring until well browned, stir in herbs; cool. Stir in eggs.
Wipe the quails with paper towel& season inside& out with salt& pepper. Combine the cooked rice, chopped apricots, ginger, grated orange rind& pine nuts& moisten with a little melted butter. Stuff the quails with the mixture& place them into a roasting pan. Brush the quails with melted butter. Roast in a preheated oven at 450 degrees for 8 to 10 minutes. Reduce the heat to 300 degrees& roast for an additional 15 minutes, basting frequently with a mixture of wine (which should be reduced by 1/3), the orange juice& 4 tablespoons of melted butter. Remove the quails to a serving dish& keep warm. Taste the liquid in the roasting pan& adjust the seasonings, then pour the liquid over the quails. Pour warmed cognac over the quails& carefully ignite. Serve at once.
1ST DAY: Dissolve salt in 1 gallon boiling water. Pour over cucumbers and let stand overnight. 2ND DAY: Pour off salt water. Add 1 gallon boiling water mixed with alum. Let stand overnight. 3RD DAY: Pour off alum water. Add 1 gallon clear boiling water. Let stand 24 hours. 4TH DAY: Boil 1 gallon vinegar and spices wrapped in cloth bag. Boil 15 minutes and pour over drained cucumbers. Let stand 9 days moving spice bag around each day. 13TH DAY: Slice or cut pickles and layer alternately with sugar until all sugar is used. Let stand overnight. 14TH DAY: Can. (Sugar will pull juice out of cucumbers and make a syrup.) Recipe calls for unsealed pickles; however, I heat the syrup and pickle slices and pack them in hot jars. I store these in refrigerator.
For this recipe, you are essentially just creating the different elements for the lasagna and then layering them. There is a tomato sauce layer, a pasta layer, a bechamel sauce layer, and a cheese layer. Saute the garlic and onion in a large, wide bottomed saucepan. Meanwhile chop up your zucchini, mushrooms, and tofu, if using. Size is what you prefer. You can put them through a food processor if you are running short on time or better yet, pass this job to your lowly sous-chef. When the onions are nearly softened, add the chopped veggies (and tofu) to the saucepan. Once the vegetables are somewhat softened, add the tomato puree, bay leaf, oregano, dried basil, chili powder, salt and pepper. Taste as you go for your preference in saltiness and spiciness. Remember, ambitious guests can always add more spice at the table. Bring the tomato sauce to a simmer and then keep it aside on a very low heat. Now create the bechamel sauce. Melt the butter into a saucepan and then slowly add the flour, stirring constantly as you go. Once the butter and flour are blended, slowly add the milk, again stirring as you do. Now add the softened goat cheese to the mixture and stir until blended. Spice the sauce with salt, pepper, and nutmeg to taste. Lastly, let simmer until thickened. Add milk if it thickens too quickly (you want a gravy consistency). Now you are ready for assembly. Pour a spoonful of sauce onto the bottom of a large (9x13 inch) baking dish (glass or aluminum) to just cover the surface. Then add a layer of lasagna noodles, a layer of sauce, a layer of mozzarella, and then another layer of lasagna. For the next layer, add a thick layer of the goat cheese bechemal sauce. Continue layering, adding in fresh basil leaves as you like in the middle layers. Finish off with a layer of lasagna topped with mozzarella. Bake about 25 minutes in ? degree oven and serve to great delight. NOTE: For a more robust tomato sauce, you can use Alan Leonetti's marinara sauce recipe (Recipe #84217), especially if you've made it in advance and frozen it. NOTE: Variation With Ground Beef: To make a more traditional meat lasagna I follow the same recipe as above but I omit the tofu (of course!) and the goat cheese. I still use the mushroom and courgette/zucchini but I cut back on the amount. I brown the beef in a separate pan and then combine it in the layer of tomato and vegetable sauce. The addition of the courgette/zucchini and mushroom in with the meat it usually a welcome twist!
Combine flour, cornmeal, sugar, baking powder, and soda in a large bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Add buttermilk; stir just until dry ingredients are moistened. On a lightly floured surface, knead dough 5 or 6 times. Roll dough to 1/2" thickness; cut with a 2-1/2-inch biscuit cutter. Place on a baking sheet coated with cooking spray. Brush tops with egg white. Bake at 450F for 12 minutes or until golden.
Cook dry beans according to package directions. Stir the tomatoes with juice into the cooked beans, and simmer 5 minutes over medium-high heat, stirring occasionally. Heat the oil in a large skillet and saute the bell pepper for 5 minutes. Add the onion, reduce the heat to low, and cook about 15 minutes until tender, stirring frequently. Stir in the garlic and parsley; add this mixture to the beans. Using the same skillet, melt the butter and saute the beef and pork, in two batches, if necessary, until browned. Drain. Add meat to the bean mixture along with the chili powder, salt, pepper to taste and cumin. Simmer mixture, covered, for about an hour. Uncover and cook to the desired consistency, about 5 minutes. The chili should not be too thick. Skim off excess fat and serve.
Crumble tofu with your fingers. Combine with nutritional yeast. Mix together soy sauce, turmeric, onion powder and garlic powder; add to tofu mixture. Spray a nonstick skillet with cooking spray. Add tofu mixture to skillet. Cook over medium to high heat, turning with an egg turner or spatula, for several minutes. Add salt and pepper. VARIATION: If desired, you can make Vegetable Scrambled Tofu. Before adding tofu to the skillet, saute 2 sliced mushrooms, 1 T chopped onion and 1 T chopped green pepper. Add tofu and continue as above. To add additional color use a bit more tumeric. It is what supplies the color.
Combine the flours, milk powder, baking powder, baking soda, salt, nutmeg, and cinnamon. In another bowl, cream together the shortening, sugar, and molasses. Add the egg and then the dry ingredients. Stir until well blended. Add the carrots, vanilla, and oats, and mix well. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake in a preheated 375 degree oven for 10 to 12 minutes or until lightly browned. Cool on wire rack.
Sift dry ingredients together in large mixing bowl. Form well in center of dry ingredients and add water, oil, vinegar, and vanilla. Beat with mixer until smooth. Stir in chocolate chips. In separate bowl, cream together cream cheese and powdered sugar. Fill greased or paper-lined muffin cups 2/3 full with batter. Drop 1/2 tsp of cream cheese mixture on top. If desired, sprinkle with slivered almonds. Bake at 375 for 12-15 minutes.
Pop 2 qts plain popcorn and set aside. In a pan melt butter. stir in marshmallows until softened, but not completely melted. Add Jello then stir until mixture is evenly colored. ( Jello does not have to desolve) drizzle over popcorn and mix.
In a bowl, slowly pour soy sauce into mayonnaise, stirring to blend (or squish together in a ziplock bag). Combine with oil, lemon juice, oregano, parsley, pepper, garlic and water. Thoroughly coat both sides of turkey with portion of sauce; let stand 5 minutes. Broil 6-8" from heat for 2 minutes. Turn slices over; brush with remaining sauce. Broil until no longer pink in center (about 1-2 minutes).
1. Cook couscous as per package directions. 2.Whisk oil, orange juice, vinegar, salt and pepper in a large bowl. Add cooked couscous, berries and almonds; gently toss to combine.
Combine sugar, cornstarch and salt in a saucepan. Blend in water and 1 cup blueberries. Bring to a boil, stirring constantly, until very thick. Stir in butter and lemon juice. Cool slightly. Fold in remaining berries. Chill about 1 hour. Beat heavy cream until thick, add powdered sugar and vanilla. Spread whipped cream over the bottom of baked pie shell. Top with blueberry filling. Chill 1-2 hours before serving.
Combine pepper and 2 tsp EACH of the herbs in a ziploc bag. (The original recipe called for 1 cup of flour and 1 tsp salt in addition to this stuff, but I have left them out to accomodate special diets and it worked well without them.). Add the chicken, a few pieces at a time, and shake to coat well. Place chicken in large roasting pan, skin side up. Combine margarine, wine, lemon juice and the remaining 2 tsp of each herb in a small saucepan. Heat on a medium flame, stirring, until well combined. Pour over chicken, cover with foil. Bake at 375F for one hour covered; then remove cover, sprinkle with paprika and bake another 30 minutes or so, until chicken is done and lightly browned.
brown beef in a large skillet, drain and put in a large pot. heat olive oil, saute onions and peppers a few minutes until translucent, add to meat. add spices and tomatoes with broth, bring to a boil, reduce heat and simmer 2 hours stirring occasionally. add liquid as desired. for the last 30 minutes- hour add the beans. serve with cheese, sour cream, onion, crackers, etc.
heat butter, brown sugar,garlic,lemon juice, pepper and soy in saucepan, warm over medium heat. Cool and add cod pieces. Marinade in refrigerator about 1-2 hours. Lighly oil heated grill grates and brush fish filets with brown sugar sauce. Cook for 5 minutes per side, and at the same time baste with sauce, continue cooking untill fish flakes easily. Do not overcook.
Mix spinach, coleslaw and scallions. Set aside. Saute the almonds in the margarine - when almost brownd, add sesame seeds until brown. When cool, add to spinach mixture. Refrigerate spinach mixture until ready to serve. Mix together salad oil, Accent, Mrs. Dash, pepper, sugar and rice vinegar. Refrigerate. At time of serving, crush the 2 packages of Ramen noodles and add to spinach mixture. Pour salad dressing over spinach mixture, mix and serve.
Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine). In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract. Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve. When ready to serve, spoon warmed glaze onto the top of each pancake. A few helpful tips: *Keep the heat low or your pancakes might cook up too quickly. Don't flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place! *If your baggie of filling begins to get too thick, just pop it in the microwave for a few seconds to soften it up again. Same with your glaze.
In a large bowl, combine butter, powdered sugar, maraschino cherries, peanut butter, walnuts, coconut, and salt; shape into 1-inch balls. In the top of a double boiler over hot water, melt chocolate chips and paraffin wax. Insert a toothpick into each ball; dip into chocolate mixture to coat exterior. Place onto wax paper to set. Use another toothpick to push ball from inserted toothpick. If a hole remains where toothpick was inserted, add a small amount of chocolate coating to cover.
Preheat oven to 400°F Line a large baking sheet with parchment paper. Whisk the flour, baking soda and salt together in a large bowl and rub in the butter lightly with the fingers until the mix looks like breadcrumbs. Stir in the sugar and currants. Beat the egg together lightly with the milk and vanilla. Pour it into the flour mixture and stir until the dough comes together into a ball. Shape dough into 2 inch balls, dip the tops in coarse sugar and place on baking sheet. They won't spread very much, so they can be fairly close together. Bake for about 13-16 minutes, until tops of cakes are light gold. Remove to a wire rack to cool, or eat them straight away.
Peel and de-pit avocados. Place avocado flesh in large bowl. Add cream cheese, lime juice, hot sauce and salt. Mix together with large spoon. Last, add tomatoes and stir once more. Cover and chill 20 minutes. The longer the avocados stay open to air the more ripe they become. They are best made fresh, as the dip will start to brown in 2 hours, even in the frig. You can add or subtract salt, hot sauce, lime juice, tomatoes, and cream cheese to your taste.
Brown the ground beef. (I don't use any oil). Chop onion and add to the ground beef. Cook until the onion becomes nearly clear. Add salt and pepper (and minced garlic if you desire) while the onion is cooking. Pour in the can of soup and 1/2 can of water. Simmer for about 15 minutes. Enjoy!
Cook potatoes in salted boiling water until tender. Melt butter& saute scapes for about 5 minutes. Remove from heat& stir in cream. Drain potatoes& mash. Add garlic mixture& combine well.
Place cabbage in a large pot, If you take the time to core the cabbage it will be easier to remove the leaves. Fill pot with water until the cabbage is floating. Set temperature to low boil. Finely dice the onion and the garlic. In a large bowl, combine rice,onion, garlic, hamburger, pork sausage,salt, pepper. Mix thoroughly, and form into two inch balls. Carefully remove cabbage leaves,. With the bottom of the leaf towards you, place a ball on the leaf and roll leaf one comlpete roll, then tuck the sides of the leaf in and continue rolling. Place all of the balls on a cookie sheet. When all of the balls are rolled, remove cabbage from water, Save the water. Chop up the remaining cabbage. You can either use the largest pot you have or a roaster oven, which is what I prefer. Place bag of sauerkraut on the bottom, add all of the balls, place remaining bag of sauerkraut on top, add the cabbage you chopped up. Pour in the water you saved from boiling the cabbage. Set Temp to low boil. Cook for three hours, the longer it cooks the better it tastes.
In a saucepan with a good fitting lid bring water, salt and optional ingredients if desired to a boil. The salt and butter are simply for flavor. The vinegar keeps your grains separated and gives you a prettier dish. No one will taste the vinegar at all! Add rice and stir. Cover and reduce heat to medium low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high. Cook for 20 minutes. DO NOT LIFT LID! The steam that is trapped inside the pan is what allows the rice to cook properly. Remove from heat and fluff with fork. Serve!
In a large skillet, melt the butter over medium-high heat. Add the onions and reduce the heat to medium-low. Cook slowly, stirring occasionally, until golden brown and caramelized, about 30 minutes. Add the thyme, rosemary, salt and pepper, and brown sugar; stir well to combine. Cook for 5 more minutes.
Soak prunes in water while preparing other ingredients. Lightly film the bottom of a 12-inch saute pan with oil. Heat over high and add onions, salt and pepper. Saute fast until onions start to color but are still crisp. Lower heat to medium low, stir in garlic and drained prunes and cook about 3 minutes. Off the heat, blend in capers and horse radish to taste. Sample for seasoning. Serve at room temperature.
Preheat oven to 350 degrees. Pour melted butter into a 9 x 13 inch baking dish. Add chicken, skin down and sprinkle with half of the salt and garlic. Turn chicken over and sprinkle with the rest of the salt and garlic. Lay bacon on top of chicken. Sprinkle with mushrooms. Bake for 45-60 minutes or until chicken tests done. Remove chicken to platter and keep warm. Pour juices from dish into a small saucepan and whisk with cream over low heat til thick. Pour sauce over chicken.
In a mixing bowl, beat the eggs with an electric mixer (or a LOT of elbow grease) until they are light and fluffy. Gradually beat in the scant cup of flour and the milk. Add salt and about 2 tablespoons of beef drippings from the roast it is assumed you are also making. Heat a baking pan (like a cake pan) in the oven (set at 450F) until it is hot, then pour 1/4 cup of beef drippings into the bottom of the pan. Immediately pour in batter and bake for 10 minutes. Reduce heat to 350F and cook for 10 to 15 minutes longer, until Yorkshire is puffy and well browned. Cut into squares to serve. James Beard suggests making this after the roast comes out of the oven:"This can be done after the roast is removed from the oven and while it is standing to let the juices settle".
In a big saucepan over medium heat, melt the butter with the olive oil. Add in the mushrooms and garlic; saute about 5 minutes, until tender. Add in spinach; toss with 2 forks, about 5 minutes, until wilted. Season with salt and pepper; mix well; serve immediately.
Preheat the oven to 350°F Grease two 9-inch springform pans. Sift the dry ingredients into a bowl. Add the oil, eggs, and vanilla. Beat well. Fold in the walnuts, coconut, carrots, and pineapple. Pour the batter into the prepared pans. Set on the center rack of the oven and bake until the edges have pulled away from the sides and a cake tester inserted in the center comes out clean, 50 minutes. Cool on a cake rack for 3 hours. Fill and frost the cake with the cream cheese frosting. Cream together the cream cheese and butter in a mixing bowl. Slowly sift in the confectioners' sugar and continue beating until fully incorporated. The mixture should be free of lumps. Stir in the vanilla, and lemon juice if desired.
Cream butter, peanut butter, and sugars. Add eggs and vanilla, mixing well. Stir in dry ingredients, mix well. Form into balls about 1 1/2" in diameter, press down lightly on parchment-lined cookie sheet. Bake at 350 for about 20 minutes, or until lightly browned.
Heat the oil in a large saucepan over medium heat. Add the garlic browning slightly, be careful not to burn it. Add the meat a few pieces at a time. Brown all the pieces on both sides, about 5 minutes per side. Add the tomatoes, tomato paste, bouillon cubes, and water to the meat mixture, stir to combine. Bring to a boil and cook for 10 minutes, stirring constantly. Add the salt and pepper, basil sprigs, oregano, and parsley to the pot, cover and let simmer for 2-3 hours until the meat is falling off the bone and the sauce has thickened. Stir the pot every 20 minutes. When the sauce is done and the meat is tender, remove the meat from the sauce and set aside in a covered casserole dish. Serve both the meat and the sauce with your choice of pasta.