HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grind together the two meats and mix thoroughly. Add the water. Mix the spices thoroughly and mix well into meat mixture. If sausage is to be smoked, omit the liquid smoke. You may stuff sausage into casings, making 6-8" links and smoke them. OR make into patties for freezing. Or boil them: Using a sausage stuffer, fill casings about 3/4 full to allow for swelling. Tie the ends with string; put into a large kettle of cold water and bring to a boil. Cook for about 1 hour, being sure to prick each sausage with a fork after boiling 10 minutes. Drain and cool. They can also be canned after boiling.
Cook the rice on medium with 1 tsp of the cooking oil and salt until it crisps and starts to brown, stirring frequently. Remove the rice from the pan. Add the rest of the cooking oil and the vegetables to the pan, cooking until the carrots soften a bit. Return the rice to the pan. Add the scrambled egg. Mix everything well. Add soy sauce to taste, and ginger powder if desired.
Season chicken breasts with a little salt and pepper, place in medium frying pan with a little oil. Add chopped onions. Cover with tight lid and cook breasts over medium-low heat til done, about 12-18 minutes depending on their size. Turn breasts and stir onions occasionally to prevent browning. Set aside to cool when done. In small pot, cook rotini noodles for 8 minutes, drain. Meanwhile, in large bowl, combine soups, cheese and mayo. Microwave til melted, stirring occasionally, about 5 minutes. Cut up chicken and add chicken and onions to cheese mixture. Fold in noodles, broccoli, and mushrooms. Pour into greased 13x9-inch pan or casserole dish. Bake in 350°F oven for 20 minutes. Top with cheddar fried onions, and bake 5 minutes longer.
In a small bowl, combine the brown sugar, water, fish sauce, vinegar, sherry, garlic, soy sauce, ginger, black pepper, and chiles and mix well; set this sauce mixture aside. In a large pot over high temperature, heat the oil; add the sliced shallot and saute until brown, about 5 minutes. Add the chicken pieces and cook until slightly browned, about 5 minutes. Add the sauce mixture to the pot and bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until the liquid reduces by half, about 10 to 12 minutes. Put the steamed rice in a serving bowl or plate and spoon the chicken over it, garnish with cilantro sprig.
Sift flour and salt together in a large bowl. Combine yeast, sugar and 1/3 cup very warm water-give a quick stir and set aside for 5 minutes to activate yeast. Make a well in the flour/salt mixture and add the yeast, 1 cup warm water and the olive oil. Gently stir to gather dough into a ball-you may need a touch more water-depending on where you live, altitude. Turn out and knead for 10 minutes. Put into a LIGHTLY greased large bowl, cover and place in a warm spot for around 1 1/2 to 2 hours. Punch down and knead to smooth. Cut dough into 12 pieces, form into rounds, roll out and place on a dusted baking sheet, cover and let rest for 45 minutes. Preheat oven to 500F degrees. I use my large cast iron skillet for this part, so I place it in the oven and when really hot I place in two pitas and let bake for around 3 minutes-you can broil for 1 minute if you like, just to get the tops browned. I wrap the cooked pitas in a slightly damp tea towel for a minute or two-then cool and place in plastic bags. This process can also be done on a cooking sheet.
Bring filets to room temperature. On a plate combine the pepper and rosemary. Salt both sides of filets, then press one side into pepper mixture to form a crust. In a very hot, heavy skillet add a little olive oil (this will keep the butter from burning) and butter (for flavor). Sear filets until desired doneness is reached. (About 6 minutes on each side for large filets to reach medium rare.). Remove to cutting board to rest for 5 to 10 minutes (this will allow time for the juices to redistribute and stay in the meat instead of on your plate). For the sauce, combine broth and pepper. Reduce to half. Add whiskey, cream and mustard; reduce to desired amount. Remove from heat and swirl in butter. Allow to cool slightly to thicken. Serve steaks whole or slice thinly and top with sauce.
Preheat the oven to 500 degrees F. Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes. Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl. Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes. Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.
For Part 1 combine all ingredients in a large oven safe pot and cook in a slow oven for 12 hours. Strain-cool-strain again-to get a clear consomme. Measure 2 quarts and freeze the rest. For part 2 combine all ingredients in a food processor and puree until very smooth. Turn out into a medium bowl, cover and let stand 1 hour. With a teaspoon and your hand form 40 small, oval meatballs. Bring 2-3 inches of salted water to boil in a skillet and boil meatballs for 5-6 minutes-plunge into cold water and drain. Repeat until all of the meatballs are cooked. Set aside. For part 3 take the butter, water and salt, put into a pot and bring to a boil. Add the flour and stir vigorously. When dough is forming a ball and pulling away from sides remove from heat and let stand about 10-12 min. Add eggs one at a time stirring very well after each addition. Using the same method as for meatballs make 40 small dumplings-into the salted water they go for around 7-8 min. Remove and drain. Set aside. For part 4 in a large pot bring the consomme to a boil, add veg, meatballs and dumplings. Return to a boil, reduce and simmer until meatballs and dumplings are heated through.
Preheat oven to 350. Combine tomato sauce, oregano, basil and garlic powder in a small bowl. In a larger bowl, mix beef, bread crumbs, egg white, salt pepper, and 1/2 the tomato sauce mixture until well combined. Press meat mixture onto a sheet of wax paper, making a rectangle approx. 8 x 10 inches. Spoon spinach over half. Place mozzarella cheese over spinach, being careful not to place too close to the edges, or your filling will leak out. Fold meat over so that spinach and cheese are inside. Pinch edges to seal. Place meat in shallow baking pan, on a rack or strips of aluminum foil, or some means of keeping the loaf off the pan to allow the juices to drain. Top with remaining tomato sauce and the parmesan cheese. Bake, uncovered, for 1 hour. Let rest for 5 to 10 minutes before slicing. (try the leftovers on a sandwich or kaiser roll).
Make the filling by briskly stirring together the whole egg, brown sugar, and pecans. Set aside. Prepare by setting out your ingredients, a pastry brush, and cookie sheet covered in aluminum foil and sprayed with cooking spray. Set the oven to 350. Follow the directions on the box of Filo dough to help keep the sheets moist while working to make these. Lay out one sheet of Filo dough and brush with egg white, layer next sheet and spray lightly with cooking spray.Continue until you have done 5 sheets. After you've set the fifth sheet down, sprinkle 1/2 cup almonds over the top evenly. Continue alternating egg white and cooking spray with another 5 sheets of dough. Next, gently spread the filling mixture, taking care to spread it evenly without damaging the layers of dough. Add the next sheet and continue as in the beginning by alternating sheets brushed with egg white, and sheets sprayed with cooking spray until you again have 5 complete. Spread another 1/2 cup of almonds over the top, and continue again with the layering of the Filo dough sheets until all sheets have been brushed/sprayed. There should be twenty sheets total and you should have three filled "layers". Cute the large rectangle into quadrants and layer them on top of one another. Place the layered pastry onto a prepared cookie sheet. Bake at 350 for approx 40-50 minutes until golden. Allow to cool and then cut into 9 pieces.
1. Saute tomatoes and next 3 ingredients in hot oil in a small skillet over medium-high heat 2 to 3 minutes or until thoroughly heated. Remove from heat, and stir in basil.
Cook green beans in salted boiling water for a few minutes. Do not overcook. Drain and rince in cold water or submerge in ice water to stop further cooking. Cut the eggplant into bite size pieces and soak in water for 10 minutes to remove the bitterness. Drain and set aside. Heat oil in a non-stick frying pan and saute garlic and ginger until fragrant. Add eggplant and green beans and saute for 2 minutes. Add rice wine, tamari, chili sauce and sugar and mix. Cover and cook for a few more minutes until the vegetables are soft. Transfer to plates and sprinkle scallions, shiso and nanami togarashi (if using) on top. Infuse love and serve immediately.
In large pitcher, mix wine, juice drink and sparkling water. Serve over ice. Garnish with apple slices and mint.
Prepare margarita glass rim by dipping into lime juice, and then coarse salt. Put ice into a shaker. Add tequila, Grand Marnier, fruit and sweet and sour. Shake vigorously and pour into prepared margarita glass. Garnish with a wedge of lime. *Use very ripe uncooked fruit, cleaned and peeled. You can just slice off the stickers, if the store didn't do it for you. You peel a prickly pear fruit by very carefully slicing down one side of the fruit, then, using the knife, pulling back the peel until you come all the way around the fruit. Then puree it with either a food processor or blender, and chill.
Preheat the oven to 350 F. Grease a 10-inch tube-type pan and dust the pan with flour. In a small bowl, combine the poppy seeds and milk. cover and refrigerate overnight. In a large bowl, cream the butter, lemon zest, and sugar until creamy. Add the egg whites and beat at high speed with an electric mixer until the mixture is light and fluffy. Place the cake flour, baking powder, and salt into a sieve and set it over the bowl. With a spoon, stir the mixture until it is sifted into the creamed mixture. Add the poppy seed-milk mixture and with an electric mixer at MEDIUM speed beat until the batter is light and fluffy, scraping the sides of the bowl often. Pour the batter into the prepared pan and bake for 45 to 55 minutes or until a wooden skewer inserted in the centre comes out clean. Let the cake cool in the pan for 5 minutes, then invert it out onto a wire rack to finish cooling. TO MAKE THE GLAZE: In a small bowl, stir together the confectioners' sugar, butter, and lemon juice. Drizzle the icing over the cake. Makes about 10 servings.
For Cake: In a mixing bowl, cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla. Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low just until combined. Stir in water until blended. Pour into three greased and floured 9-in. round baking pans. Bake at 350 degrees F for 35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely. For Frosting: In a medium saucepan, melt butter and chocolate over low heat. Cool several minutes. In a mixing bowl, combine sugar, sour cream and vanilla. Add chocolate mixture and beat until smooth. Frost cooled cake.
Measure caramel topping into microwaveable pint size cup. Microwave caramel for about 10 seconds until runny. Add whipped topping and stir well to blend. Add desired amount of ice. Slowly pour cream soda into glass so the foam doesn't spill over. Stir well. Serve and enjoy!
Cook the pasta until just firm-tender; drain, toss with about a tablespoon of oil (to prevent sticking); set aside. Saute the chicken cubes in butter or margarine until almost done; transfer the chicken to a plate. Saute the onion and garlic until soft (not brown). Add in the chopped tomatoes and basil; cook stirring for 3 minutes. Pour the wine and chicken broth into the pan, bring to a boil, reduce heat and cook until reduced by about two-thirds. Stir in half and half cream, salt, pepper, and cook until slightly thickened. Add in the cooked chicken cubes (and all the juices that were left on the plate). Simmer for about 3-4 minutes. Stir in about 1/3 cup parsley; mix to combine. Toss/mix in pasta. Serve in large serving bowls. Sprinkle with grated Parmesan cheese. Delicious!
Combine picante sauce, peanut butter, honey, orange juice, soy sauce and ginger in a small saucepan. Cook, stirring over low heat until mixture is smooth. Add 1/4 cup of the sauce to ham. Toss remaining sauce with hot cooked pasta. Toss pasta with ham, peanuts and bell pepper strips. Cover and chill 1 to 2 hours. Sprinkle with cilantro before serving.
Combine first 8 ingredients in a bowl. Combine next 3 ingredients in a separate bowl. Put them together, knead the bugger out of it (about 20 minutes). Let it rest, and go rest yerself. Let it double in a warm place. Add the raisins. Knead a little, mixing in the raisins, then shape into loaves. (The full recipe makes 8 large or 16 small braided loaves). Let the loaves rise, covered, until doubled. Bake at 325F for 30 minutes.
Boil potatoes until tender enough to mash. Add milk and 1/2 cup of the chicken broth, mustard, and mash together. Add salt and pepper to taste. Preheat over to 350. Spray nonstick skillet with cooking spray (or small amount of oil). Add the onion and garlic and cook until soft. Add the ground turkey and cook until browned. Sprinkle flour over the turkey mixture. Stir well and cook until flour is absorbed (about 30 seconds). Stir in worcestershire sauce, sage, salt and pepper. Stir in 3/4 cup chicken broth. Turn down heat to simmer and cook until the sauce bubbles and thickens. Stir in peas and carrots. Pour the mixture into 9-inch square baking dish. Spoon the mashed potatoes over the turkey mixture. Place on a rimmed baking sheet and place in oven for about 40 minutes. Let stand about 5 minutes before serving.
Combine olive oil, vinegar, honey, lime juice, salt, pepper and garlic together to make marinade. Marinate shrimp for about 30 minutes or more if desired, then drain marinade into a cup and save to make glaze after cooking shrimp. Heat grill pan to medium, grill shrimp for a total of 3 minutes, turning over once. Remove shrimp from pan and cover to keep warm. Blend butter and flour together and add to juices in pan. Add saved marinade to pan also and heat till thickened stirring to prevent lumps, about a minute or two. Cover shrimp with glaze or serve separately over white rice. Makes two servings.
Preheat oven to 200 deg Celsius. Less for fan-forced. Line 2 trays with non-stick paper. In a small bowl cream together butter, sugar and vanilla. Add egg yolk & beat well. Sift together flour, soda, salt and nutmeg. Fold half the sour cream and half the dry ingredients into the butter mixture. Fold in remaining halves. Mix well to combine. With floured hands roll teaspoonfuls of mixture into small balls and place on prepared trays. Press lightly on top with a fork. Bake in oven for 8 to 10 minutes or until pale golden in colour. Cool slightly on trays before moving to wire racks to cool. Dip tops of biscuits in the Citrus Glaze. Citrus Glaze: Combine icing sugar, juices and orange rind in a cup. Place cup in saucepan of hot water, beat with fork until glossy. Pour into a saucer to make icing the biscuits easier.
Heat half the butter in a skillet and cook the onions over moderate heat until tender but not brown. Set aside. Combine the remaining butter with the farmer's or cottage cheese and mix until thoroughly combined. Add the Muenster, onions, cornmeal, corn, salt, milk, egg yolks, and mix thoroughly. Beat the egg whites until soft peaks form and fold them into the batter. Pour the batter into a greased and floured 10 inch by 13 inch (25 cm x 30 cm) baking pan and bake in a preheated 400F (200C) oven for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
Cook broccoli as directed on package and drain. Mix onion, cream of Mushroom soup, grated cheese, mayonnaise and eggs together. Stir mixture into cooked broccoli and pour into a buttered casserole dish. Top with butter Ritz cracker crumbs. Bake at 350 degrees for 30-45 minute or until top is turning light brown.
In large bowl, beat sugar and butter until fluffy. Beat in egg and vanilla. Combine flour, baking powder and salt, stir into sugar mixture. Form dough into flat disc on lightly floured surface; wrap in plastic wrapand chill in fridge for 1 hour. Preheat oven to 350°F On lightly floured board, roll out half of dough to 1/8 inch thick. Using cookie cutters, cut out various shapes. Place 1 inch apart on cookie sheet. Sprinkle with extra sugar. Bake 10 to 12 minutes until lightly browned. Cool on rack. Variation: Can also use dough to make drop cookies, skip the time to chill the dough in this case.
In a bowl mix red pepper flakes, garlic, rice vinegar, sugar, tamari, and olive oil until combined. Cover and refrigerate for at least fifteen minutes. Meanwhile, combine coleslaw mix, cucumber, green onions, and basil. Just before serving cover salad with dressing and toss to combine.
In a small bowl, whisk together the confectioner's sugar and the juice and zest of 1 lemon. Stir in the lavender flowers or lemony herbs, if using. Drizzle over warm scones, cookies/biscuits, or cakes. Note: You may also use other citrus such as oranges or limes, in place or with the lemons.
Place ingredients EXCEPT FOR THE CINNAMON, RAISINS AND WALNUTS in the bread machine in the order your ABM recommends (mine recommends adding them in the order I have the ingredients written with water on the bottom and the yeast on the top, however I have been told that other ABM's recommend the dry ingredients first followed by the wet). Close lid and turn bread machine on. . . use the "sweet bread" setting and the "light crust" setting. When the bread machine beeps, add the cinnamon, raisins and walnuts. Close lid and let the bread machine continue cooking the bread.
Preheat oven to 300. Line the bottom of an 8 inch square metal baking pan with parchment paper. In saucepan over very low heat, melt the butter and add unsweetened chocolate,Stir until completely mixed and melted. Set aside to cool. Mix remaining ingredients in large bowl and when butter chocolate mixture is cool, add it as well. Mix completely. This batter will be very very thick -- almost like modeling clay. Press into pan and bake for 28 to 30 minutes. Remove from oven and after cooling in pan for 5 minutes, remove brownies to a cooling rack.
Mix well. Lightly grease an 8" baking pan. Bake 350 till lightly golden brown. About 15 to 20 minutes.
In a large heavy skillet, heat almonds, sugar and butter over medium heat. Cook, stirring constantly, until almonds are toasted and sugar is a golden brown, about 15 minutes. Watch them carefully, do not scorch. Stir in vanilla. Spread on buttered aluminum foil; sprinkle with salt and dust lightly with cinnamon, if using. Cool and break into clusters. VARIATION: For a nice variation, omit the salt and cinnamon, and replace vanilla extract with 1 tablespoon culinary rose water. Store in an airtight container; freezes well. Give as gifts, wrapped in small cellophane bags tied with ribbon.
Cut a slit in the chicken breasts. Mix the pesto, dijon and half of the mozzarella. Stuff chicken breasts with half the mixture and spread the other half over the top. Bake at 400 for 20-25 minutes. Sprinkle remaining mozzarella over top of chicken breasts in last few minutes of cooking.
In a sturdy saucepan with high sides, bring the maple syrup to a boil. Be carefull to not scorch, use medium heat. Occasionally stir. Allow the syrup to continue boiling without stirring until the Candy Thermometer reads 233°F Be careful the syrup doesn't boil over - once maple syrup finally decides to boil, it really boils. When the reduced syrup has reached 233F, remove it from the heat and allow to cool, still without stirring it, until the thermometer reads 110°F. Optionally to stir until gets stiff. Pour into candy molds and cool on rack or double thick towel.
In a small bowl combine the salt and 1 teaspoon chili powder. Rub the rim of a glass with a lime wedge and dredge in the chili salt. Fill a blender with the ice, tequila, lime juice, Grand Marnier, and superfine sugar. Blenduntil smooth. Pour into the glasses. Garnish with lime wedge, if desired.
Grind all of the fruits and nuts in the food processor. Add the honey and mix thoroughly. Shape the mixture into small balls and roll the balls in the confectioners' sugar. Alternatively, line a pan 8 inches square with wax paper or parchment paper. Pack the fruit and nut mixture firmly into the pan to a depth of about 3/4 inch. Melt the chocolate over warm water, and cover the mixture with the melted chocolate. Let it harden, then cut the candy into 1-inch squares.
Preheat oven to 425. Spread the pecans in a pie plate and toast until fragrant, about 6 minutes. Let cool. In a large bowl, toss the carrots, parsnips, cauliflower, squash, brussels sprouts with the olive oil and nutmeg and season generously with salt and black pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for 30 minutes until the vegetables begin to brown. Scatter the pecans and ginger over the vegetables and drizzle with maple syrup; toss well. Continue to roast the vegetables for 25 minutes longer, until they are tender and golden. Scrape the vegetables into a bowl and serve hot or at room temperature. Note: The roasted vegetables can be kept at room temperature for up to 2 hours before serving.
Mix all EXCEPT frozen vegetables . Slow cook on High for 8 hours (for a crock pot that heats faster use the Medium setting). Can add 1 1/2 Cups frozen mixed vegetable for the last 2 hours. It's great even without these.
Lightly spray 2 quart baking dish with cooking spray. Melt butter with oil in skillet. Place pork chops in skillet. Sprinkle with garlic powder and worcestershire sauce. Brown both sides- do not cook through. Set aside. Place sliced onion in skillet with drippings and sprinkle with pepper. Saute until slightly transparent and soft. In casserole dish, place sliced potatoes on bottom, then most of onions, then pork chops, then remainder of onions. Pour tomato soup over all. Salt as desired. Bake at 325 degrees for 90 minutes.
roll out pie crust. cut into 4 even sections. peel, core, and quarter apples. place 1 whole apple into 1 section of dough. fill with 1 teaspoons sugar, 1 teaspoons cinnamon, a pinch of nutmeg, and 1 pat of butter. bring up sides of dough to enclose apple. place in greased baking dish. repeat with rest of apples. bake at 350F for 20 minutes or until apples are soft.