HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pre-Cooking Lentils. 1. Combine lentils, onion, celery, carrot, and bay leaves in a medium saucepot. 2. Cover with cold water to measure 1 inch above level of lentils. Simmer, uncovered until lentils are cooked and liquid has mostly evaporated, about 20-25min. Season with salt and pepper. Braising Lentils. 1. Heat vegetable oil in large skillet over medium high heat. Add bacon pieces and cook until slightly crispy. 2. Add carrots, onion, leek, and garlic and gently sweat for a few minutes. 3. Add wine to deglaze, scraping any crispy brown bits. 4. Add chicken stock and lentils; bring to simmer and reduce until liquid reaches a light sauce consistency. 5. To finish, gently stir in butter, creme fraiche and parsley. Season with salt and pepper.
Mix juices, garlic, onion, tequila, Tabasco and pepper in a bowl. Add meat and marinate both sides. Cover and refrigerate, turning meat over occasionallt. Let sit 4 hours or more. Preheat grill. Place few drops of water on each tortilla, stack and wrap in foil. Place on grill. Remove meat from marinade, reserve marinade. Place meat on grill. Turn steak and tortillas once during cooking. Brush steak with remaining marinade. Cook steak to your liking. Cut into think slices. Place a few slices of steak on each tortilla with salsa and guacamole and serve.
Pour condensed milk in a bowl; add lemon juice; mix well. Add drained crushed pineapple and chopped pecans; stir. Fold in whipped topping. Pour into a 9 inch graham cracker pie crust. Chill for 2 hours before serving.
Place handle of a spoon or table knife alongside the potato to prevent your knife from slicing all the way. Place potatoes in a micro-safe dish or pan. Sprinkle with melted butter and chopped parsley, chives or sage. Microwave on HIGH power for 10 minutes, rearranging the potatoes after 5 minutes. Let rest for 5 minutes. Sprinkle with grated cheddar and parmesan cheese. Microwave for another 4 to 6 minutes at HIGH power until cheeses are melted and potatoes are soft. Sprinkle with salt. Serve potatoes as a side dish or as a main dish with just a salad.
Put carrotes, parsnips, pearl onions and cinnamon stick into a large pot. Add the orange rind, thyme, garlic salt, powdered ginger and fennel into the orange juice and pour over the vegetables in the pot. Bring to a boil, lower heat and simmer for 15 - 20 minutes. Drain the vegetables and remove the cinnamon stick. Next add the butter and brown sugar to the cooked vegetables and cook on medium heat, gently stirring until all vegetables are glazed about 2 minutes. Garnish with finely chopped red peppers.
Go outside to collect fresh snow on a cookie sheet or a cassarol dish (or two). Make sure that the snow is very clean! Set aside for later use. Bring all ingredients to a rolling boil in a heavy pot. Boil till mixture is at the hard ball stage (when dripped into very cold water, it turns ito a firm ball). When the mixture has reached the desired temperatur, drizzle it over the collected snow. The mixture will cool and harden very quickly. This toffee can be eaten within a few minutes or stored in a cool dry place for a few days.
Preheat oven to 350°; spray a 10-inch bundt pan with nonstick baking spray with flour. In a large bowl, whisk together flour, brown sugar, baking powder, salt, and baking soda. Add eggs, sour cream, butter, oil, and vanilla to flour mixture. Using an electric mixer on medium speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a spatula. Beat on high speed for 2 minutes. Gently stir in white chocolate chips and nuts. Spread batter evenly in prepared pan. Bake in preheated oven for about 70 minutes or until a pick comes out with a few moist crumbs attached. Let cool in pan on a wire rack for 20 minutes, then invert cake onto rack to cool completely.
Combine sugar and egg and blend well. Add the mashed bananas, applesauce, and yogurt and stir to combine. Stir in chocolate chips and set aside. In another bowl, combine the flour, baking powder, baking soda, and salt. Add to the wet mixture and stir until just blended- the batter will be lumpy. Pour the batter into muffins tins. Bake at 375 for 10-15 minutes- be careful not to let them get too brown.
Cook Vegetables on stove drain when done. - Spray 9x13 pan. Dumb Vegetables in the 9x13. - I usually sprinkle with pepper and McCormick Season Salt Sprinkle both cheeses over vegetables. Crush crackers and sprinkle on top of the cheese. Drizzle the melted butter all over the casserole. Bake for 30 minutes in a 350° oven. or until the cheese has melted and the crackers started to brown.
Mix garlic, salt, dry mustard, lemon juice and oil together with a fork in the bottom of the serving bowl. Sprinkle parmesan cheese over all but do not stir. Cover with washed and dried greens, filling to top of bowl. Seal tightly with clear plastic wrap. Refrigerate for at least 6 hours, up to 2 days. When ready to serve, toss very well, this can be done by turning upside down as long as the wrap is tightly in place.
To make a basic roux start by measuring, by weight, the amounts of fat and flour desired. It's a one to one ratio (e. g. 4 ounces of fat and 4 ounces of flour equal 8 ounces of roux). Butter is the most commonly used form of fat. Melt the butter over medium heat, careful not to start browning it, then slowly add the flour to the butter, whisking constantly. Within 2 to 3 minutes the roux will have a consistency of a cake frosting. Both fat and flour have various levels of moisture content and the possible choices of fat and flour that can be used are many. For example, butter contains a small amount of water. However, bacon fat, which has been perfectly rendered, contains no water. Within these variables there are varying levels of consistencies. If your roux is too thin, add a small amount of flour. If it is too thick, add a small amount of fat to thin it out. When cooking with a roux, be sure to add only cool liquids or ingredients to a hot roux, or vice versa. As you incorporate the liquid into your roux, be sure to whisk frequently and add the ingredients slowly. Then heat the entire mixture until it comes to a simmer. This process will keep the roux from creating lumps. Once all of the liquid has been added to the roux, cook the sauce or soup for at least 20 minutes, otherwise your finished product may have a granular or gummy texture.
Toss pork cubes with flour and brown in hot oil in large skillet with lid. Remove pork and reserve. Saute carrots in skillet, adding more olive oil if necessary, until brightly colored; return pork to pan with garlic, tomatoes, wine, Italian seasoning, salt, pepper and cayenne. Bring to a boil, lower heat, cover and simmer for 20 minutes, until pork and carrots are tender. Stir in onions and green beans and heat through, about 5-7 minutes.
In a large bowl, combine melon cubes and corn syrup. Cover and refrigerate overnight. Just before serving, stir in remaining fruit. Garnish with fresh mint leaves if desired. Tip: A medium cantaloupe will yield about 4-1/2 cups of cubes, while a medium honeydew will yield about 4 cups.
Preheat oven to 350°F. In large bowl mix crackers with milk. Let this sit a couple of minutes and then mix the rest in and shape into a loaf. Spray the rack or broiler pan with spray. You want to drain away the fat. Bake 1 1/4 hrs. In small bowl combine the glaze ingredients. I put it on after the meatloaf browns, then again right before finishing.
Combine all ingredients in a large pitcher. Garnish with mint leaves and orange or lemon slices. Serve over ice.
Preheat oven to 350°F. In a medium bowl mix sugar, cinnamon, paprika, cayenne. Add pecans and toss well. Drizzle honey and oil over spiced nuts and mix well so they are evenly coated. Spread on greased baking sheet and bake 7 - 10 minutes until sugar is caramelized. Let it cool for 5 minutes and take it of the sheet otherwise they might stick to the bottom. If that happens put it back in oven to melt the sticky sugar.
1. Put the broccoli (and bread if you started with bread instead of bread crumbs) in the food processor and chop until it is in small pieces-but not mush. 2. Add broccoli, cheese and bread crumbs to bowl and then add yogurt until the consistency is firm enough to hold together (the measurement is approximate). 3. Put on a sprayed baking sheet and bake at 350 until lightly browned (about 20 min). 4. Let cool then eat! 5. You can freeze these too!
Preheat the oven to 350°. Spread out the nuts on a baking sheet and toast until golden brown, about 10 minutes. In a large bowl, combine the remaining ingredients. With a big wooden spoon, stir the nuts in the herb mixture, making sure the butter melts and moving the nuts around so they are evenly coated. Transfer to a pretty bowl and let sit for 5 minutes to crisp the nuts before serving.
Lightly grease a 1 quart baking dish or 4 ramekins. Preaheat oven to 325 degrees F. Fill a 9x13 pan with 1 inch hot water and put it in the oven. Beat the eggs just enough to blend. Stir in the sugar, cocoa, and salt. Slowly add the hot milk, stirring constantly. Stir in the vanilla. Pour into the baking dish or ramekins and place in the pan with hot water. Bake 55-60 minutes until a knife comes out clean. It will firm up as it cools.
Heat chocolate and oleo in pan over low heat until well blended. Stir in hot milk into powdered sugar. Blend into chocolate. Mix in coconut, corn flakes evenly. Spread on bottom and sides of a buttered 8 inch pie shell. Chill until firm.
preheat oven to 350 grease lagrge casserole dish. cook gnocchi according to directions.Drain. Heat oil in large skillet. add garlic, cook 30 sec.add tomatoes and seasoning. cook and stir 5 minutes. add gnocchi to spinach mixture in skillet , stir gently. Transfer gnocchi mixture to prepared casserole dish. Sprinkle with cheeses. bake 20-30 minutes or until bubbly and sheese is melted. enjoy.
Preheat oven to 425*. Spray 7x11 baking dish with cooking spray. Blend together onions, tomatos, taco mix and black beans. You can use the food processor if you prefer a smooth. sauce. Spread 1 cup of tomato mixture on bottom of pan. Add cooked pasta. Dot with ricotta cheese and then spread ricotta over pasta mixture. Stir ground beef into remaining tomato mixture. Spoon over ricotta. Sprinkle with cheese. Bake 25-30 minute.
Cook with a little bit of water covering the carrots. Cook until tender. Drain. Add orange juice and mix. Add butter and brown sugar. Simmer/stir until butter and sugar melt. Carrots should have a "glazed" look to them.
Heat oven to 350. In large mixing bowl, combine all ingredients and mix at low speed until moistened. Drop by rounded talblespoonfuls about 2 inches apart onto ungreased cookie sheets. Bake for 10-12 minutes or until set. Cool a couple of minutes before removing from cookie sheets.
Sift dry ingredients tog. Beat egg and add cooled margarine. Into the egg mixture alternately add half-and-half and dry ingredients till batter is smooth. Add raisins. Spoon into chicken or duck when bird is about half cooked. Since a 4 lb chicken will hold only part of the dressing, put the remaining dressing into a small greased bread pan and bake for 1 1/2 hours at 325 defF. Serve with chicken gravy.
Heat the oil in a 6 quart Dutch oven over medium heat. Add the onions and a generous pinch of salt and cook, stirring occasionally, until the onions are softened and just starting to brown, 6 to 8 minutes. Add the curry powder or garam masala and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Add the broth, tomatoes and their juices, lentil, celery, carrot, garlic, cayenne, 3/4 teaspoon salt and 2 cups water. Bring to a boil over high heat, stirring frequently to keep the lentil from sticking; skim any foam as necessary. Reduce the heat and simmer uncovered, stirring occasionally, until the lentils, carrots and celery are tender, 35 to 40 minutes. Season to taste with salt.
Prepare the shrimp according to package directions. Divide lettuce among bowls. Add apple, blue cheese crumbles and walnuts. Top salads with shrimp and drizzle with dressing.
Add salt, oil, vinegar and minced garlic to the yoghurt and mix well. Add grated and drained cucumber and mix well. Chill for a couple of hours before serving.
Cut squash in half lengthwise; discard seeds. Place squash, cut side down, on a microwave-safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender. Meanwhile, in a large skillet, saute tomatoes, mushrooms, green pepper, carrot, onion, garlic, Italian seasoning and pepper in oil for 6-8 minutes or until tender. Add tomato sauce; heat through. When squash is cool enough to handle, use a fork to separate strands. Place squash on a serving platter and top with sauce. Sprinkle with Parmesan cheese if desired.
In a large zippered plastic bag,add the first five ingredients. Then add 1/2 cup of potatoes at a time, shaking well after each addition. In a skillet large enough to hold all the potatoes, melt shortening. Add potatoes cook and stir over medium heat for 25 minutes or until potatoes are tender.
Cream butter, add vanilla, salt and sugar. Add one cup of flour at a time. Bake 350 for 15 to 20 minutes.
Pour boiling water over the Brussels sprouts, cover and let stand to 10 minutes, drain sprouts and add onions and mushrooms. Mix gently. Combine remaining ingredients, bring to a boil and cook for 3 minutes. Pour hot vinegar mixture over Brussels sprouts toss gently. Cover and store in refrigerator for 1 week before serving. Marinade may be saved and used again. These can be canned also.
Place bacon strips on frying pan with low flame and cover pan. Melt some butter or margarine, and add the soy sauce, ginger, sherry and garlic in another frying pan with a container of chicken livers on a medium flame. DO NOT ALLOW THE BACON TO GET FULLY DONE, ONLY PARTIALLY DONE. While bacon is still soft and only partially done, remove and place strips onto a paper towel to slightly cool. When livers are done on both sides, remove from flame and also set aside onto paper towel to slightly cool. Slice the chicken livers into somewhat flat pieces. Take a piece of chicken liver and a slice of water chestnut and wrap either 1/2 strip of bacon or a whole strip of bacon around the liver and water chestnut, securing it with a wooden toothpick. Place the Rumaki onto a cookie sheet, and continue this same procedure, until the cookie sheet is filled and the livers and bacon are gone. Set the cookie sheet with all of the Rumaki aside. About 20 minutes before company arrives, preheat oven to 450 degrees. About 15 minutes before company arrives, place the cookie sheet with the Rumaki into the oven for 10 minutes, and then raise the oven to broil for about 3 to 5 minutes. Remove from oven and serve on a hot plate. Leave the toothpicks in place so they can pick it up by the toothpicks.
Melt the butter and add the eggs and milk. Mix well. Add baking powder, flour (and salt). Mix well. Pour enough out to make a pancake about 3" across onto a hot, oiled griddle, but the amount you pour out really depends on how big you want the pancakes to be.
In a heavy sauce pan, over low heat melt choc chips with sweetened condensed milk. Remove from heat and stir in walnuts and vanilla. Spread evenly onto wax paper lined 8x8 pan. Chill 2 hours or until firm. Turn fudge onto cutting board and cut into squares. Make approx 2 lbs.
Flash boil the squash on the stove in a small amount of water for about 3-5 minutes, or until just tender. Drain. In a large bowl, combine soup, sour cream, butter, carrots, onion and stuffing mix. Add squash and fold inches. Pour into greased crock pot. Top with crushed Ritz Crackers. Cook on low for 3-4 hours or high for 2 hours, or until squash is tender. Add 1 cup of shredded cheddar cheese. Cook for about 5 minutes or until cheese is melted.
Preheat 325°F. Mix first 4 ingrediants in a large boal. Add the rest. Bake for 60-70 minutes. Cool for 10 mins then remove from tin. Cool completely before slicing.
Combined all ingredients except the cheddar in a large bowl. Transfer to a 9x13 casserole dish. Sprinkle with cheese. Cover tightly with aluminum foil. Bake at 400 degrees for 30 minutes. Remove foil and bake an additional 30-60 minutes until potatoes are tender.
In a mixing bowl, cream 1 cup butter and brown sugar. Beat in eggs and 2 teaspoons vanilla. Combine the oats, flour, 1 teaspoon salt and baking soda; stir into creamed mixture. Press two-thirds of oat mixture into a greased 15 x 10-inch baking pan. In a saucepan, combine milk, chocolate chips and remaining butter and salt. Cook and stir over low heat until chocolate is melted. Remove from the heat; stir in walnuts and remaining vanilla. Spread over the crust. Sprinkle with remaining oat mixture. Bake at 350° for 25 minutes or until golden brown. Cool. Cut into squares.
Combine cream, butter and sugar in saucepan until hot. Stir in chocolate chips until melted. Stir in flavoring and transfer into bowl. Chill, stirring often, about one hour. Drop from teaspoon to waxed paper and chill 1/2 hour or until firm. Roll into balls. Roll in cornstarch and brush off excess, then dip into melted dipping chocolate, or roll in chopped nuts, unsweetened cocoa powder or serve in small tin cups.
Put all of the Hot Cross Bun ingredients into your break maker in the order listed, excepting the dried fruit. Put the fruit into the "extras" tray on your bread maker, or leave to one side to add towards the end of the kneading cycle. Set the bread maker to Dough setting - or Raisin Dough setting if you have it. Press start and if you do not have an "extras" tray, add your dried fruit when your machine alerts you or 5 minutes before the end of the kneading time. Lightly grease two baking trays/sheets. When the dough cycle has finished, take the dough out and place it on a lightly floured board. Knock back and shape into 12 pieces, rolling them into balls. Place them on the greased baking trays/sheets and cover with a clean tea towel or lightly oiled cling film. Allow them to rise for about 30-45 minutes or until doubled in size. Meanwhile pre-heat the oven the 200C/400F/Gas 6. Make the pastry crosses by rolling out the ready-made pastry very thinly and cutting into strips. Make the glaze by heating up the milk and adding the sugar - heat them until the sugar has dissolved. Set to one side. When the Hot Cross Buns are ready to bake, place two strips of pastry on each top - pressing lightly and bake for 10 - 15 minutes or until well-risen and golden brown. The buns should sound hollow when tapped underneath. Brush the glaze on each bun as soon as they have been taken out of the oven and then allow to cool slightly on a wire rack. Eat whilst still warm, split & spread with butter! These are GREAT toasted when they are a few days old as well!
Place the dry pancake mix into a large bowl. Add the eggs, club soda and melted shortening. Use a wire whisk to mix carefully until there are no lumps (don't over mix). Allow the batter to rest while you preheat your griddle or skillet over medium-high heat. Use about 1 tablespoon vegetable oil in the preheated skillet for each pancake; use 1/2 cup batter for each pancake. Flip pancake only once when you see open bubbles appear on the surface and the edges appear dry around the pancake. Makes about 10 pancakes 8 inches in diameter.
In large saucepan, combine all ingredients and bring to a boil over medium heat. Reduce heat and simmer, uncovered, for about one hour. Stir occasionally. *For ribs: Boil ribs with some salt & pepper and a quartered onion until tender. Then drain and place on broiler pan. Baste with sauce, broil 5 minutes, turn ribs over and baste other side. Broil 5 minutes longer. Serve. *For shredded pork sandwiches: Put sauce and pork loin in crock pot on low for 5-6 hours or until pork begins to shred itself when poked with a fork. *For barbecue ham sandwiches: Put sauce and thin, deli sliced ham torn into 2 inch pieces into crock pot and heat on low for 2 hours or until hot.
Preheat oven to 350F; spray a 13x9 cake pan with Pam (non-stick cooking spray) and set aside. In a large bowl, combine dry cake mix, Miracle Whip salad dressing, eggs, water and cinnamon at medium speed until well blended. With a wooden spoon, stir in carrots and walnuts. Note that putting the nuts in the cake is optional; you also use them as a garnish after the cake is iced. Pour the batter into prepared pan and bake for 35 to 40 minutes, until a toothpick or cake tester comes out clean. Cool completely and then frost.
Heat the oven to 425. In a small bowl, combine cheese, tomatoes, garlic, and basil. Season with pepper and mash together well with a fork. Butterfly chicken by carefully slicing horizontally along the long edge of each breast, three-quarters of the way through. Open up each breast and spread inside with one-fourth of the feta mixture. Close breast over filling and press edges together to seal. Season lightly with salt and pepper. In a large ovenproof skillet, heat oil over medium-high heat. Add chicken and cook until browned on both sides, about 2 minutes per side. Transfer skillet to oven and cook until chicken is cooked through, about 20 minutes. Remove from oven and serve warm.
Use the whole octopus, cut in pieces about 3-5 cm. The best is to use frozen octopus, even if you get fresh one, freeze it - it will be mush softer. Take one large pan for baking in oven. Put some olive oil on bottom and than put potato cut thin almost like chips all around the bottom. Than put octopus, tomato cut in 1/4, onion cut in 1/4 , olives, crushed garlic, salt, pepper, oregano, and on the tom rosemary. Pour the wine and olive oil. Cover with aluminium cover for households preventing steam to get out: very firmly. Put in the oven on 200°C for 30-40 minutes. It is also very good with large white fish, or you can add shrimps to taste, or whatever sea food you like.
Smash garlic cloves with a flat part of the knife and remove the outer layers. Chop parsley. In a small skillet toast cumin seeds until you can smell intense aroma. Transfer to a pestle and mortar and grind. Heat the olive oil in a large skillet or pot and add the garlic cloves and cumin. Saute one minute and add drained Fava beans. Cover with water, put a lid on and simmer for about an hour or until beans are soft. Drain cooked beans through a sieve reserving the flavorful water. Let them cool down a bit and start shelling them. Make a small cut or tear a small opening on one end of a bean and squeeze the content back into the flavorful water. Throw away the shells. Bring back beans to a boil and using potato masher, mash them slightly. Add parsley, lemon juice and tomatoes and simmer few more minutes until slightly reduced and thick. Stir from time to time. At the end season with salt and pepper and serve with pita bread.
In a large bowl, cream sugar and avocado. Add egg, red food coloring, vanilla and vinegar; beat to incorporate. In a large bowl, combine flour, cocoa, baking powder, baking soda and salt. Add half of the buttermilk and half of the dry ingredients to the avocado mixture; stir to combine. Add the remaining buttermilk and dry ingredients and stir to combine. Spoon batter into 1 1/4" - 1 1/2" paper-lined muffin tins, about 1 tbsp per cupcake. Bake at 350 for 20 minutes until lightly golden brown. Cool before frosting. To make the frosting, in a medium bowl, beat the cream cheese, butter and avocado puree until fluffy. Beat in the powdered sugar, honey and vanilla. Refrigerate for 30 minutes before using.
Whether using fresh or canned pineapple, dice it medium, then put in freezer until just starting to form ice crystals. Put all ingredients in blender & blend away! Best served ice cold!
Mix can of pineapple (do not drain) with Pudding mix. Fold in whipped cream. Cut cake into 2 or 3 layers. Top first layer with one 3rd of the topping and repear with other layers. Chill for at least one hour before serving. Before serving top with strawberries.