HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook the pasta in boiling water until al dente; drain and return to the pot, then mix in the cooked peas. In a skillet heat 1 tablespoon oil medium heat; add in the cubed salami and toss until browned; transfer to the pasta. To the same skillet add in butter and 1/3-1/2 cup olive oil; add green onions, garlic and chili flakes; saute until the onions are tender then transfer everything to the pot; toss to combine. Season with fresh ground black pepper. Mix in parmesan cheese then season with salt to taste.
Cut the Venison into bite size pieces and brown in skillet with a little oil of choice. We use Bacon fat. Mix the rest of the ingredients and add to the meat in a cast iron pot. Bring up to a boil and reduce heat and simmer for one and a half to two hours or till done. Adding water or Wine as needed. This goes very good over Broad Noodles.
Soak the beans overnight in plenty of water. To use the quick method, rinse the beans and then add them to a large pot with enough water to cover them by about an inch. Bring to a boil, let boil for 5 minutes then turn off the heat and leave covered for an hour. Either method, drain the beans when you're ready to start! Warm the olive oil in a soup pot or dutch oven over medium heat. Add in the diced onion and saute for about 5 minutes. Add in the garlic and continue to cook for another 5 minutes or so. To the cooking onions and garlic, add in the bay leaves, salt and herbs. A note on the herbs: I crush dried whole herbs saved from the garden, you could use fresh, either way chop well. If using ground versions, use much less, around 1/3 tsp each. Once the onions are nicely translucent and lightly browned add in the beans, pumpkin and broth. Adjust seasoning and bring to a boil. Reduce heat to medium low, cover and leave to cook for about 45 minutes, stirring from time to time. Remove the lid for the last 15 minutes of cooking if you want to reduce the amount of broth and have it more stew like. If you used the quick soak method for the beans, it will need to cook slightly longer, about an hour.
Preheat oven to 350 degrees Fahrenheit. Butter an 8-inch square baking pan. MAKE THE PUDDING: In a small bowl, combine the pecans, sugar, butter, vanilla, cinnamon, and nutmeg. In a large bowl, beat the eggs until frothy. Add the pecan mixture and blend well. Stir in the milk and raisins. Place the bread cubes in the prepared pan. Pour the egg mixture over them and toss gently until the bread is soaked. Let the pudding sit until the bread has absorbed nearly all the liquid, about 35 minutes. Stir the mixture once or twice to moisten the bread evenly. Meanwhile, MAKE THE TOPPING: In a small bowl, combine the pecans, sugar, and cinnamon. Set aside. Bake the pudding for 25 minutes. Sprinkle the pecan topping over the pudding and continue baking for another 10 minutes, or until the pudding is set and the topping is browned. Meanwhile, MAKE THE BOURBON SAUCE: In a small saucepan, melt the butter over medium heat. Stir in the sugar and cornstarch, and cook, stirring, until dissolved. Whisk in the cream and vanilla, and continue cooking, stirring, until sauce thickens slightly, 1 to 2 minutes. Stir in the bourbon and cook, stirring, for another 30 seconds. Remove the sauce from the heat and let it cool slightly. To serve, spoon the pudding out on plates, then ladle a bit of the bourbon sauce over each serving. NOTE: To toast the pecans, place them on an ungreased cookie sheet in a preheated 375 degree oven for 10 minutes, or until golden.
Preheat oven to 350 degrees. Line cookie sheets with parchment paper or leave ungreased. In large mixer bowl cream butter, shortening, peanut butter and brown and white sugar until creamy. Add eggs, vanilla and corn syrup. Mix well. Whisk together the flour, baking soda and cinnamon. Add to butter mixture, mixing well. Stir in oats, chocolate chips, toffee chips, peanut butter chips, and coconut. Drop by 1/4 cup scoops onto your sheets. Bake 15 minutes, until light brown around edges. Do not overbake.
Mix the tarragon with mayonnaise, then spread on 2 slices of bread. Mash the avocado, then add the cheeses, Worcestershire sauce, salt and onions. Mix together and spread on remaining 2 slices of bread. Add the turkey slices. Tear green chiles into strips and add to sandwich. Put sandwich together, slice and serve.
In a large saucepan, boil all ingredients until reduced by half; cool. Divide evenly into ice cube trays; freeze until solid. Remove from ice cube trays, place in a ziplock plastic bag. Add 1-2 cubes to skillet or wok when sauteing or stir frying.
Preheat oven to 400°F. In cup mix the oil and garlic. with cooking spray, spray 2 large baking sheets. Brush vegetables on both sides with oil mixture, sprinkle with salt and pepper, bake 25 to 40 minutes until lightly browned, turning vegetables when browned and tender. Reduce oven to 375°F. In medium bowl, mix the ricotta, egg and parmesan. Spread half the spaghetti sauce over bottom of 13x9-inch pan, on top, arrange 4 noodles, slightly overlapping. Top with 1/2 of cheese mixture, and spread to partially cover noodles. Top with half the veggies, arrange in a single layer, sprinkle with half the mozzarella and basil. Cover first layer with 4 noodles, top with remaining ricotta mixture, vegetables, and basil. Cover with 4 noodles, remaining sauce, and mozzarella. Bake 50 minutes or until cheese melts and lasagna is heated through. Let sit 30 minutes.
Cut up the broccoli and cook using your preferred method. Set aside. Mix the butter, onion, salt, pepper, and cheese whiz in a bowl until well blended. (If it's kind of stiff you can microwave for a few seconds so it will come together better. Do not melt it, though.) Add the sour cream. Mix the rice and broccoli into the cheese mixture. Put in a 9x13 pan and cover with foil. Bake at 325 for 20-25 minutes.
2-3 hours before your guests arrive, wash the strawberries,drain well and pat dry. Halve the berries, then place them in the bottom of large punch bowl or glass pitcher. Sprinkle the powdered sugar over them. Rinse the lemon balm leaves and shake them dry. Pluck the leaves from their stems and add them to the berries. Pour one bottle of wine over the berry mixture, cover, and cool in the fridge. When the guests have arrived, add the remaining wine and the champagne. Lemon balm is an herb in the mint family common in Europe; if unavailable then use a vegetable peeler to cut about 5-6 long narrow curls of lemon rind in place of the balm (remove before serving).
Heat milk and water in heavy bottomed sauce pan and bring to simmer over medium heat. be careful not to boil. Whisk in polenta in slow stream. Bring to a boil, then turn heat to low. Continue to stir, adding more water if it gets too thick. Stir every few minutes and continue cooking for 25 to 30 minutes, adding water when needed. Remove from heat and add sour cream, butter and blue cheese. Season with salt & pepper to taste.
Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray. Mix all ingredients except sugar and cinnamon in cooker. Cover and cook on low heat setting 3 to 4 hours or until liquid is absorbed. Stir pudding occasionally. Sprinkle with sugar and cinnamon. Serve warm.
Prepare barbecue (medium-high heat). Stir maple syrup, chili sauce, vinegar and mustard in small saucepan until well blended. Brush chicken with oil; season with salt and pepper. Arrange chicken on barbecue. Grill until cooked through, turning occasionally and brushing generously with sauce, about 10 minutes.
Preheat oven to 375°F Combine sugar, oil and eggs mix well. Add baking soda, baking powder, salt, and cocoa while mixer going, to blend well. Then add milk and flour alternating ingredients. Stir in zucchini and vanilla. Pour into greased 15x10x1-inch pan. Bake for 25 minutes or until cake tests done. Make frosting while cake is baking. Frost while cake is HOT. Place baking pan on wire rack to cool.
Preheat oven to 350°F. Place mushroom caps on a cookie sheet. Brush caps with some of the butter and sprinkle with garlic salt. In a skillet, saute the mushroom stems with onion, Worcestershire sauce using the remaining butter. In a bowl, mix crabmeat and mayonnaise. Fill caps with mushroom and onion mixture. Top with crabmeat and Brie. Bake for 10 minutes or until mushrooms are tender and cheese is melted.
Combine all of the dry ingredients in a paper bag, except for the sugar, and mix thoroughly. Combine the egg, water and sugar in a medium-sized bowl. Place each breast in the paper bag and coat with dry mixture. Dip each breast in the egg mixture and then place back in the bag to coat with the dry mixture once more. Place the egg batter in an airtight container and place in the refrigerator. Place the breasts on a plate or tray and refrigerate for about 1 hour. When the breasts come out of the refrigerator, coat once more in egg mixture then the dry mixture. Heat 2 to 3 inches of oil in a large skillet to 375 degrees F. Fry the chicken until light brown and crispy (about 15 minutes). Let the chicken drain on paper towels to remove excess grease. Place the breast on the bottom bun and top with two pickles chips. Enjoy!
Combine 1 cup of tomato juice, 2 tablespoons of lemon juice, 1 tablespoon of lime juice, and 1 teaspoon of Tabasco. Pour into ice cube tray and freeze overnight. Combine vodka, Worcestershire sauce, garlic salt, pepper, oregano, and remaining 3 cups tomato juice, 4 tablespoons lemon juice, 2 tablespoons lime juice, and 1 teaspoon Tabasco in a pitcher. Mix well! Divide Tabasco ice cubes among 4 tall glasses. Pour Bloody Mary mixture in each glass. Garnish each glass with a celery stalk and 2 olives. Enjoy!
In a large, heavy saucepan, saute bacon in olive oil until lightly browned. Add onion, green pepper, and garlic. Saute until soft. Add beans, bay leaf, ketchup, Worcestershire sauce, salt, pepper and sausage. Simmer uncovered for 15-30 minutes. Stir in vinegar and sugar for last few minutes. Serve over cooked rice.
Combine all ingredients except chutney and mix thoroughly. Form into a ball; wrap in plastic wrap and refrigerate until firm. Just before serving remove from refrigerator and place on a serving platter. Pour chutney over ball and spread with a spatula to coat evenly. Serve with crackers.
Preheat oven to 400 degrees. In a small bowl, mix the cinnamon and sugar together. Unroll crescent. roll dough; separate into 8 triangles. Cut each in half lengthwise to make. 16 triangular strips. Place an apple wedge on the wide end of each strip;. roll up. Arrange rolls in a 9x13-inch baking dish. Drizzle with the melted. butter; sprinkle with cinnamon-sugar mixture. Pour orange juice or water. into baking dish, but NOT OVER rolls. Bake for 30 to 35 minutes, or until rolls are golden brown, and apple. wedges are tender.
Sweat leeks and mushrooms in vegetable oil until tender (without color) in a heavy. gauge sauce pot.  Add apples, apple cider, coconut milk, curry powder, turmeric. Bring to a boil. simmer for 20 minutes until potato is fully cooked.  Add the goat cheese and season with salt and pepper.  Pour entire contents in a blender and puree or puree with a hand held mixer.  Strain through a fine chinois. And keep warm.  Serve hot.  Garnish with slices of apple or a dollop of cheese.
Grind all whole spices and seeds and bay leaves to a powder. Combine all the ingredients and store in an airtight jar. Note: While you can use pre-ground spices, the flavor is really better if you grind whole cloves, nutmeg, etc.
Heat dutch oven or large saucepan over medium-high heat until hot. Coat with nonstick cooking spray. Add oil and tilt pan to coat bottom pan. Add yellow onions; cook 8 minutes or until just begining to turn golden. Add carrots and cook 2 minutes. Add mushrooms, chicken broth, cream of mushroom soup, barley; worcestershire sauce and thyme; bring to a boil over high heat. Reduce to medium-low; cover and simmer 15 minutes, stirring occasionally. Stir in green onions, salt and pepper.
In a large saucepan, heat 2 tabelspoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, add the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally. Cook pasta according to package directions and drain. Heat the remaining oil in a stir-fry skillet over high heat. Add the shrimp and scallops. Cook, stirring frequently, until the shrimp turns pink. Be very careful not to overcook the seafood, as it will become rubbery if overdone. Add seafood to the marinara, and stir in parsley. Cook for 5 minutes, or until the sauce begins to bubble. Serve over pasta, and top with freshly shredded parmesan cheese if desired.
Cook rice according to pkg directions, omitting any salt or fat. Meanwhile, sprinkle tilapia with Cajun seasoning; spray with cooking spray. Heat large nonstick skillet over medium-high heat until hot. Cook tilapia 5-6 minutes until just begins to flake, turning once. Stir all remaining ingredients except lemon into rice. Place tilapia on rice; serve with lemon wedges.
With an electric mixer, beat butter and brown sugar until light and fluffy. Beat in egg yolk and lemon zest. Combine flour, salt and cranberries. Gradually stir flour mixture into butter mixture, blending until smooth. Form dough into a ball and wrap with plastic wrap. Refrigerate for 30 minutes (not included in prep time). to make it easier to handle. Preheat oven to 350°F (180°C). Roll dough out on a lightly floured surface or between two sheets of parchment paper to 1/2-inch (1 cm) thickness. Cut into desired shapes with lightly floured cookie cutter or knife. Place cookies on ungreased cookie sheets and bake until lightly golden around the edges, 15 to 20 minute Cool completely on wire rack. Icing: Mix icing sugar and cranberry juice to form a pale pink icing. Keep covered until ready to use. Once cookies have cooled, decorate each cookie with icing and allow to firm up.
Boil in the water over medium heat for 5 to 6 minutes, until the rice is one quarter done. Drain in a colander. In a saucepan, bring the milk and cardamom pods to a boil over medium heat. Add the rice and reduce heat to a low simmer. Cook for 30 to 40 minutes, until the rice is soft and the milk is very thick. Keep stifring to incorporate the starch from the rice into the milk and to prevent the rice from sticking to the bottom of the pot. Add the sugar, almonds, ground cardamom, and nutmeg and cook for another 5 minutes, stirring constantly. Remove from the heat. Sprinkle with the rose water. Serve warm or chilled in dessert bowls.
First of all, preheat your oven to 425 degrees. Then, toss all of the dry ingredients into a gallon-size Ziploc bag and shake to combine. The measurements there for the seasonings are guidelines--feel free to alter them as you wish, or measure them in your palm and skip the measuring spoons altogether. So long as you start with approximate amounts of the bread crumbs, flour, and Parmesan, you can't really go too far wrong. Then, cut your potatoes into wedges--I generally get about 8 wedges from each potato, but the important thing is not the number, but that they're more or less evenly sized, so they all cook at the same rate. Dunk your wedges in the melted butter, then shake them, a few at a time, in the Parmesan mixture, and arrange on a greased or parchment-lined cookie sheet. Stand them up with the skin side on the bottom if you can, but if they want to lay on their sides instead, that's fine--just flip them halfway through the cooking time. If you have any leftover butter, drizzle it over top of the potatoes before you pop them into the preheated oven. Or don't, if all that butter scares you. Bake for about 35 minutes or until they're tender and browned,.
Cut Broccoli into small florets& chop stems. Cook in a large pot of boiling salted water until tender-crisp, about 3 minutes. Transfer to a bowl of ice water using a slotted spoon. Drain& set aside. Cook pasta in the same pot of boiling water until tender but firm, about 8 to 10 minutes. Reserving 1/2 cup of the liquid, drain& return to the pot. Heat oil in a medium non-stick skillet over medium heat; add next 4 ingredients& fry until garlic is fragrant& anchovies begin to break down, about 2 minutes. Add broccoli to skillet and cook until heated through& garlic is beginning to turn golden, about 2 minutes. Add to pasta along with reserved cooking liquid& toss to coat. Sprinkle Parmesan on each serving.
Combine chopped rhubarb and sugar, (if using cinnamon mix it with sugar, then mix with rhubarb. Set aside. Prepare yellow cake mix according to package directions. Pour batter in 9 x 13-inch pan. Sprinkle rhubarb mixture on top. Pour 1 pint of whipping cream over all and sprinkle with cinnamon, if desired. Bake at 350° about 1 hour. Cake will rise to top and sauce will form on the bottom.
Heat a medium saucepan, over medium heat, with the half and half and vanilla until steaming, about 3 minutes; remove from heat, cover, and allow to steep 15 minutes (skip this step if using vanilla extract). Position rack to lower third of oven; preheat to 350 degrees F. In a small bowl, combine brown sugar and 1/4 teaspoon salt, pressing with spoon to remove any lumps; dump into a 9 inch pie pan and press down in an even layer. Remove vanilla bean from half and half, scrape out seeds, and return seeds to half and half; heat to steaming, about 1 or 2 minutes. In a large bowl, whisk together eggs, granulated sugar, and 1/4 teaspoon salt; gradually whisk in half and half mixture until well combined (if using vanilla extract, you would add it here). Pour mixture into pie plate (do not worry if some of the sugar floats up, it will eventually settle back down to the bottom. Place pie plate in a deep roasting pan; fill roasting pan with enough water to come halfway up the sides of the pie plate. Bake for 35 to 40 minutes until a knife inserted in center comes out clean. Cool flan on wire rack for 30 minutes, cover, and cool in refrigerator at least 6 hours or overnight. To serve, run a knife around edge and invert on a serving dish.
Olive Tapenade -- Chop up the olives both green and black very fine and mix with the olive oil, garlic, capers (also chopped), lemon zest, parsley and pepper (no salt needed) as the olives and capers are very salty. Mix and just refrigerate until ready to use. Creme Fraiche Sauce -- Mix the creme fraiche, lemon zest and juice, dill and a pinch of salt, go easy. Stir until combined and put in the refrigerator until ready to use. Baguettes -- Now if you want, you can use slices of pumpernickle if you prefer than. You can even buy the small sandwich party breads which will work too. Personally, I like the baguettes. Just thin slice and then drizzle with olive. Place on a baking sheet (I line mine with parchment for no clean up) and then bake at 425 until golden brown. Remove and let cool. Putting Them Together -- On your cooled baguettes, spread a spoon of the olive tapenade, a couple of rings of the red onion, then a slice of the smoked salmon, folding over so you have a nice size piece on each baguette. Then top with a spoon of the dilled' cream sauce. Garnish -- If you want to get fancy, top with a sprig of dill, a thin lemon twist, or even a olive slice. They literally take just minutes to put together and they are so tasty.
Preheat oven to 400°F. Slice cauliflower and broccoli into florets and put in a single layer in an oven-proof baking dish. Drizzle with olive oil and toss with the precooked bacon and spices. Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the vegetables are lightly brown. Test to see if done. Fork tines should be able to easily pierce the cauliflower and broccoli. Remove from oven and if desired sprinkle generously with Parmesan cheese and panko bread crumbs. Serve immediately.
Brush both sides of steak with olive oil. Sprinkle with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Place in shallow dish and pour Worcestershire over, rubbing to cover all the meat. Cover and refrigerate for 2 hours, then grill. In a large skillet melt butter over medium heat. Add mushrooms, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook for about 5 minutes until just tender. Stir in half and half or cream. Bring to boiling, immediately reduce heat. Simmer uncovered for about 10 minutes or until slightly thickened. Keep warm while grilling steak to desired degree of doneness. Serve mushroom sauce with steak.
Mix all ingredients well in a large bowl (Add choco-chips last). Drop by teaspoonfuls into your hot waffle iron so as not to make big waffles, but small cookies (Follow your waffle irons instructions). Then enjoy warm or cooled!
Combine most of the ingredients (the beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning) in a crock pot (also known as a slow cooker). Set the skinned and boned chicken on top & cover it. Cook on low heat for 10 hours, also you could do it quicker on high heat for 6 hours. 30 minutes before serving, remove the chicken and rip it up. Then put the chicken back into the slow cooker and mix inches Top the chili with fresh cilantro. Feel free to utilize low fat cheese and sour cream as a topping.
Combine all meat in a large dutch oven. Add enough water to cover the meat. Bring to a boil and cook meat until tender. Take the meat out of the liquid. Remove any bones and grind meat. Add the potatoes, tomatoes and onions to the liquid in the dutch oven. Cook, stirring occasionally, until the potatoes begin to fall apart. After the vegetables are done, add the meat. Cook, stirring, over low heat until well combined. Add the ketchup, lemon juice, worcestershire sauce and seasonings to taste. Simmer for 1 hour. Stir frequently to prevent the stew from sticking to the bottom of the dutch oven. Add the corn and simmer for 20 additional minutes.
Place carrots in a saucepan and cover with salted water; bring to a boil over high heat. Reduce heat to medium and boil for 3 to 4 minutes or until almost fork tender; drain well and set aside. In a large skillet, melt butter over medium-high heat, then add carrots to melted butter, along with the craisins. Cook, stirring frequently, for 3 to 5 minutes or until carrots begin to brown. Stir in maple syrup, then add ginger, rosemary, and salt and pepper. Cook until carrots are tender, shiny and caramelized.
In a glass or plastic bowl prepare your sauce - combine garlic, ginger, soysauce, oyster sauce and a little pepper for taste. Set aside until near the end. Heat approximately 1 - 2 tablespoons oil in a wok - saute onions for 1 - 2 minutes - add cabbage and stirr fry until cabbage is mostly soft- approximately 10 minutes. Add shrimp and continue to saude until cooked - add sprouts and sauce. Stirr fry until sprouts are warm and everything is coated with the sauce. Serve.