HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook noodles until "al dente" (both types together or not, they may reach al dente at different times-read box/package) and rinse with hot water and drain well. Set aside. Meanwhile, in a large bowl combine cottage cheese, sour cream, garlic, Worcestershire sauce, herbs, hot pepper sauce and salt and pepper. Mix together well. In a large skillet, saute onion and green pepper in heated butter for about 5 minutes and add the noodles, stirring until well blended. Add the noodles to the cottage cheese mixture and pour the blend into a buttered 9" X 13" baking dish. Sprinkle with paprika for color if you like. Bake at 350 degrees F. for 45 minutes until hot and bubbly.
Heat oven to 350 degrees. Grease and flour bottom and sides of 9 or 10 inch springform pan. Combine flour and 3/4 cup sugar. Add the butter to the sugar-flour mixture and cut with pastry blender or fork until it resembles coarse crumbs. Reserve 1 cup of crumb mixture. To remaining mixture, add baking powder, soda, salt, sour cream, one egg and almond extract; blend well. Spread batter over bottom and up sides of pan 2 inches (batter should be 1/4 inch thick on sides). Combine cream cheese, 1/4 cup sugar and 1 egg; blend well. Pour over batter in pan. Carefully spread preserves over all. Combine reserved crumbs and sliced almonds. Sprinkle over top. Bake 55 minutes or until filling is set. Cool 15 minutes. Remove sides of pan. Serve warm or cool. Refrigerate leftovers.
Heat 2 tablespoons of the butter in a saucepan over medium heat and saute onions and garlic for 5 minutes, DO NOT BROWN! Add celery, bell peppers, and jalapenos to the pan and season with salt and pepper to taste. Cook for about 4 minutes, stirring often. Do not let the vegetables become soggy; they should remain crisp. Add the tomatoes, parsley, and bay leaf. Cover and bring to a boil. Simmer for 10 minutes and stir in the Hot Sauce. Remove the Bay Leaf. Heat the remaining 4 tablespoons of butter into a frying pan and saute the shrimp over high heat for 1 minute. Pour the tomato mixture over the shrimp, stir well, and bring just to a boil. Remove from heat and serve with rice and lemon wedges as a garnish.
Flake white fish, making sure there are no bones, into food processor. Add everything else and pulse until smooth. Serve with good crackers. We had them with Cuban crackers that i had to order after i returned home. The longer you make it in advance, the better the flavors meld.
Do not use purchased ground meat if you can avoid it. Even extra lean has too much fat in it. Wash bulghur and soak in hot water for about 30 minutes. Drain well, and squeeze dry. Trim fat and sinew from the meat, cut in chunks, and run through a grinder, using the finest plate. Grind onion and mint, and in a large bowl, thoroughly mix with meat and spices. Run mixture through the grinder again, and knead the olive oil into the mixture; if it feels too dry add a little water, and continue to knead. Refrigerate for 30 minutes for flavors to develop, adjust seasonings, and knead again to combine thoroughly. Mound on a shallow serving dish, pat down, and smooth the top and sides, using a little water on your hands to help. Coat top lightly with olive oil, or if desired, drizzle melted butter over meat, and coat evenly. Serve with pita bread or leaves of Romaine lettuce for scooping. In addition to being to being delicious as is, raw, Kibbee Nyi is the basis for many cooked kibbee dishes, a few of which will be submitted separately.
In a Dutch oven over medium high heat, render pancetta till brown 5-6 minute. Add onion, carrot, bay leaf with a pinch of salt and fresh cracked pepper, saute till onion is translucent about 8 - 10 minutes. Add garlic till fragrant about 30 sec. Add the can of mashed cannellini beans, stir to combine. Add remaining whole beans, stock, tomato sauce, thyme and 1 tsp salt to pot. Simmer about 20 - 25 min add pasta cook till tender about 15 minute. Add fresh water to level to consistency you prefer cook for 5 minute. Adjust seasonings. Serve with fresh grated Parmigiano-Reggiano and drizzle of EVOO. Enjoy the love!
Pour everything into a punch bowl and serve. There are two other variations of white cranberry juice- one with strawberry, one with peach- these both add a lovely blush of color to your punch!
Melt the butter along with the oil and 1 t. salt in your largest skillet, and add the onions. Set heat on medium-low and stir occasionally until very soft, about 45 minutes then turn heat to medium high and keep cooking and stirring often until deeply browned and sweet, another 20 minutes or more. Deglaze pan with the veggie broth and stir into the onions to get more flavor. See "caramelized onions" in Joy of Cooking for a more thorough description of the process if needed. If pressed for time you can do a higher heat version of this but the results won't be as tasty. Meanwhile, cook the rice and the lentils separately according to your usual method. The lentils need to be watched carefully. You don't want them still crunchy , but you definitely want to retain their shape. We aren't making lentil soup here. Some folks cook the rice and lentils together but I don't think that gives you enough control over the texture. When everything is cooked, fold the rice, lentils, spices, half of the onions, and more salt and pepper together in a large bowl. Taste and adjust seasonings. To serve, form a large mound, top with the remaining caramelized onions and chopped parsley, a grind of pepper and a few grains of sea salt. Pass a bowl of thick Greek yogurt to mix in as desired. It is really good at room temperature, and just gets better after a day in the refrigerator.
In a large skillet fry bacon until crisp. Add chopped smoked ham and cook for 2 minutes. Remove ham and bacon and cool. Drain drippings. Melt butter and saute onion, and celery for about 4 minutes. Season with garlic, salt and pepper and cook until the garlic is fragrant for about 1 minute. Stir in pecans and cook until heated through and fragrant. Add rice and apples and stir to coat with the juices for about 1 minute. Add water and bring to a boil. Reduce heat, cover and simmer for about 20 minutes or until the water is absorbed and the rice is cooked. Stir in reserved ham and bacon, green onions, and parsley. Allow dish to sit for about 15 minutes before serving so that flavors can meld.
Mix dry ingredients in mixing bowl (I use a fork). cut in butter, and mix with fork until it resembles coarse crumbs. Add raisins and make sure they are evenly dispersed. Add honey and yogurt while mixing. Dish out a spoonful into muffin tray and bake at approximately 425 F degrees for about 15-20 minutes or until golden brown on the top. Note: I have made different versions of this recipe (adding dried currants as well as raisins).
Beef Filling: Peel and roughly chop the onions, carrots and celery. Remove the rosemary leaves from the stalks and finely chop. Put a large pan over high heat and add about 2 T. olive oil, all the chopped veggies, rosemary and bay leaves. Stir every minute for about 10 minutes, or until the veggies are softened and lightly colored. Stir in the ground beef and break up any large pieces. Add the mustard, Marmite, Worcestershire sauce and 2 t. of flour. Add the beef broth and bring to a boil. Turn the heat down, put a lid on, and simmer for about an hour. Make sure you stir it every so often. If at the end of the cook time the mixture is too soupy you can either thicken it with a little Wondra or flour or simply use a slotted spoon to get the meat mixture out without any excess liquid. Pie: Remove the pastry from the refrigerator 10 minues before you need to roll it. Preheat oven to 350 degrees F. Fill a large baking dish with the beef filling and let it cool. (OR if you prefer to have a 2 crust pie, then first layer the baking dish with 1 pie pastry before adding the beef filling.). Dust a clean work surface and a rolling pin with some flour and lay the pie dough one on top of the other. Fold in half and roll the dough to 1/8-inch thick. Once it's large enough to cover the top of your serving dish, wind the pastry around your rolling pin and unroll it over the dish. Just patch up any rips or tears. Run a knife around the edge of the dish to trim off any extra dough. (OR don't put them together and use one for the bottom of your pie and the other for the top.). Using a fork, press down all around the edge of the dough to crimp it closed. Make a hole in the middle of the dough, using the tip of a knife. Brush the top of the dough with the beaten egg (or milk). Bake on the bottom rack of your preheated oven for about 40 minutes, or until the pastry is golden and crisp.
Peel, quarter lengthwise and cut potatoes crosswise into 1/4-inch thick slices. Combine the sweet potatoes, 1/2 t salt, sugar, and water in a large pot. Cover and cook over low heat, stirring occasionally until the potatoes fall apart when poked with a fork (45 - 60 minutes). Off the heat, mash the sweet potatoes in the saucepan with a potato masher or food mill. Stir in the melted butter, half-and-half, orange juice, and orange zest with a wooden spoon until incorporated. Season with additional orange juice, brown sugar, cinnamon, salt and pepper to taste.
Mix all ingredients until coated with dressing. Chill one hour and stir before serving. (Note: measure orzo after cooked -- this recipe needs 4 cups of COOKED orzo).
Peel the onions, wash and then soak in brine overnight. Remove the onions from the brine and wash thoroughly. Drain. Dry the onions individually with kitchen paper and keep aside. After 15 minutes, dry the onions again - keep aside. After a further 15 minutes, dry the onions again. Continue drying the onions until they have stopped "sweating". Systematically fill a sealable 1 litre jar with the onions so that they are tightly packed. Add the slotted chilies, peppercorns and garlic. Fill up the jar with vinegar until all the onions are covered and seal. Place the jar in a dark cupboard. After 2 or 3 days, check the vinegar level and add more if required. Keep the jar in the dark cupboard for at least 4 weeks, preferably longer. 12 hours prior to eating, transfer to the refridgerator.
Preheat the oven to 425 degrees F. Peel the potatoes if the skin is too tough, otherwise just scrub and rinse them. Cut the potatoes into thin slices (but not all the way through - place the handle of a spoon or table knife alongside the potato to prevent the knife from slicing all the way). Put the potatoes in a baking dish; slightly fan out the slices. Drizzle the potatoes with melted butter and sprinkle with herbs and salt (to taste). Bake the potatoes for about 50 minutes. Remove the potatoes from the oven, sprinkle with parmesan and cheddar cheese. Bake the potatoes for another 10-15 minutes (until they're lightly browned and soft inside, and the cheeses are melted).
Crumble tofu into a bowl. Mush with your hands until the texture is like cottage cheese curds. Mix with other ingredients until if resembles cottage cheese, adding more vegenaise or some water if necessary. Sprinkle with extra dill, if desired, or garnish with fresh herbs. Serve chilled. Enjoy!
Clean gizzards thoroughly, cut off tough tendon bits. Dry marinate with a little pepper. In a small sauce pan, heat the cooking oil on medium heat. Add ginger and garlic, stir fry till fragrant. Throw in the gizzards and increase heat to hot, stir fry till the gizzards just chnge color. Add in the 300 ml water, the five spice powder, the sweet soy sauce, and vinegar. Mix well. Bring to a boil. Reduce heat to a simmer and cook till the sauce reduces to about a third. Taste, adjust if necessary. Check that gizzards are tender yet crunchy. Serve hot, warm or cold with gizzards skewered with toothpicks. Note You can make your own Chinese Five Spice Powder by blending the following ground spices: 1 2/3 tbsp star anise 1 1/2 tsp fennel seeds 1 1/2 tsp cassia (in the USA cinnamon denotes both cinnamon and cassia which is native to China, professional bakers prefer cassia to cinnamon.) 1/2 tsp Sichuan pepper or black pepper 1/4 tsp cloves Stir-fried vegetables are enhanced by sprinkling about 1 tsp over them during cooking. Add a little salt, and you have a very good marinade for chicken, duck, pork and seafood.
Combine all of the Awesome Margarita ingredients in a large pitcher and stir until the sugar dissolves. Refrigerate. Preheat broiler or grill. Put some crushed ice in a glass and sample margarita. In a glass mixing bowl, mix a 1/4 cup of the Margarita with the oil and chipotle. Season with salt and pepper, add shrimp and toss to coat. Let stand for 15-20 minutes. Meanwhile, Put some crushed ice in a glass and sample chilling margarita. Drain the shrimp and arrange on a baking sheet. Check glass to see if it is in need of refill. If you are grilling the shrimp, put 2 shrimp on each of the 16 skewers and grill shrimp for 3 minutes, turning once. Or if you are using your oven, broil the shrimp as close to the heat as possible for 2 to 3 minutes, turning once, until opaque and cooked through. Put 2 shrimp on each of 16 skewers and serve warm or at room temperature with lime wedges. Go ahead and refill your glass -- you deserve it!
In a pregreased pan, mix all togehter, all ingredients. Bake at 375 for 30 minutes.
Preheat oven to moderate (180°C., 350ish) Line 12 x 1/3-cup hole muffin pan with paper cases. Sift flour into large bowl, and stir in sugar. Melt chocolate and butter. Stir in cocoa and cool for 5 minutes. Whisk sour cream, vanilla and eggs in a jug. Make a well in the dry ingredients. Stir in chocolate and sour cream mixtures until just combined. Spoon batter into pan so each hole is 1/2 full. Press 2 Rolos into the centre of each. Spoon the remaining mixture to 2/3 fill each hole. Bake for 15-20 Minutes.
Combine cane sugar, cinnamon sticks, cloves and 3 cups of water in saucepan. Bring to a boil over medium heat. Simmer until sugar dissolves, stirring occasionally. Pour into a glass bowl, and stir in cranberries. Cover, and refrigerate 8 hours. Drain cranberries. Reserve liquid, straining out cinnamons sticks and cloves, for use as a syrup to add to Cosmos or Cape Cods. Toss cranberries with superfine sugar in large bowl until coated. Place on baking sheet lined with parchment paper. Let dry 2 hours.
In heavy 2 quart saucepan, combine 1st 4 ingredients. Bring to a boil over medium heat. Boil 5 minutes, stirring constantly. Remove from heat; Immediately add chocolate chips and marshmallows. (If you use large marshmallows, quarter them first). Stir until marshmallows and chocolate are melted. Stir in vanilla and nuts (opt). Spread into a buttered 9"x9" pan. Cool. Cut into small squares.
heat peaches with juice along with food color and corn starch in a sauce pan meanwhile make flat omelet. pour peaches over omelet. drizzle with sour cream. serve with bacon and slightly sweet corn bread.
In a medium mixing bowl, place the cream cheese, lemon juice, and powdered sugar. Whip with an electric mixer until fluffy. Slowly add whipping cream, a little at a time, and continue beating until the cream is incorporated and the mixture is fluffy. Into tall wine glasses or champagne flutes, spoon some blueberries into the glass, then a dollop of whipped cream mixture. Add some strawberries or raspberries, then another dollop of whipped cream. Continue until glass is full, then garnish with mint leaves or lemon balm.
Combine sugar water and vinegar in a small saucepan. Bring to a boil and boil for 5 minutes. Reduce heat. Stir in garlic, fish sauce and chili sauce. Simmer for 2 minutes. Remove from heat. Cool and add lime juice and shredded carrot.
Preheat oven to 400°. Brush mustard over pastry shell and bake 5 minutes; remove from oven and cool. Remove sausage from its casings and saute in a small skillet, crumbling with a fork, until cooked through. Drain and let cool. Sprinkle sausage over pastry shell, cover with tomato slices, and sprinkle with salt, pepper, basil and parsley. Combine cheese and mayonnaise in small bowl and blend well. Spread over tomato slices, sealing completely to edges. Bake until hot and bubbly, about 35 minutes. Serve immediately.
If using chicken cutlets, rinse chicken and pat dry. Cut into 2-inch pieces and pulse in a food processor until coarsely ground; transfer to a bowl. If using ground chicken, break apart into bowl. Now the recipe is the same for both the chicken cutlets and ground chicken. Season chicken with salt and pepper. With hands, mix in bell pepper, cilantro and chili sauce until just combined; do not overmix. Form into 8 one-half inch thick patties. Preheat grill. Lightly oil rack. Grill burgers on rack over moderate heat 5 minutes. Flip burgers and top each with 1 slice cheese; continue to grill until cooked through, about 5 minutes more. Meanwhile, grill buns, cut sides down, until golden brown, about 1 minute. Arrange burgers in buns with onion and lettuce.
Heat oven to 400°F In a bowl, mix the bread crumbs, rosemary, 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the shrimp and toss to coat. Transfer the shrimp and any excess crumbs to a baking sheet. Bake until the shrimp are cooked through and the crumbs are crispy, 10 to 12 minutes. Meanwhile, heat the remaining oil in a medium skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the beans, 1/4 cup water, and 1/4 teaspoon each salt and pepper. Cook until heated through, 2 to 3 minutes. Remove from heat and toss with the arugula. Serve the beans with the shrimp and sprinkle any remaining crumbs over the top.
Husk. Soak corn husks in hot water to cover 30 minutes. Separate husks, removing all red and brown corn threads and dirt. Masa. Combine masa 1 cup of shortening or margarine, 1 Table spoon brown sugar, 1/2 a cup of raisins, 1/2 cup granulated sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla extract into mixing bowl and water gradually. Combine and fold masa and shortening together. Fold shortening mixture for 2 minutes, scraping down sides of bowl as needed. Mix masa and shortening until fluffy, add more water as needed. Test masa and consistency by taking a piece of the masa mixture and dropping it into a glass of warm water, and if it floats it is ready for use. Cover masa mixture with plastic wrap. Filling. Combine into a quart size simmering pan 2-20oz cans of diced pineapples, 1 cup coconut, 2 tablespoons of light brown sugar, 1 teaspoon of nutmeg, 2 teaspoons of ground cinnamon, 1 cup of raisins, 1 teaspoon of vanilla extract, 1 teaspoon of salt, and 2 cups of water. Boil mixture for 15 minutes then simmer for 10 minutes or until the mixture is thick and syrupy. Remove filling from the stove and cool. Using hands spread masa mixture on the inside of the corn (you can combine two husks together by over lapping one on the other for larger tamales. Spoon about 1 tablespoons pineapple down center the masa. Sprinkle with about 1 1/2 teaspoons raisins. Roll up husk, rolling left side over right. Fold bottom narrow end up and over, and secure with husk strips or kitchen string. Repeat procedure with remaining corn husks, masa, pineapple, and raisins. Using a small tamale pot or double boiler place water in pot and boil before adding tamales to cut down on cooking time. Once the water has started to boil place tamales side by side and stacking them in an orderly fashion and cook until the masa on the inside of the husk is firm but not tough.
On small rimmed baking sheet, toast hazelnuts in 350°F (180°C) oven until golden and fragrant, about 6 minutes. Let cool; coarsely chop. In food processor, combine cheese, butter, whisky, mustard and pepper until smooth. Pulse in 1/4 cup (50 mL) of the hazelnuts just until mixed. Scrape into bowl; sprinkle with remaining hazelnuts. (Make-ahead: Cover and refrigerate for up to 3 days.).
Place cold rice in large bowl and fluff with a fork to separate grains. Add shrimp, dill and green onions. Toss gently. Sprinkle lemon juice over rice. Stir in mayonnaise. Use more or less mayonnaise to obtain desired consistency. It should be a light dressing.
Move oven rack to position slightly above middle of oven. Heat oven to 500 degrees. Remove and discard skin from fish. Cut fish into 2x 1 1/2" pieces. Mix buttermilk and egg white with fork. MIx cornmeal, bread crumbs, and cajun creole seasoning. Dip fish into buttermilk mixture, then coat with cornmeal mixture. Place in ungreased rectangular pan, 13x9x2". Lightly spray cooking spray on fish. Bake uncovered about 10 minutes or until fish flakes easily with fork. Serve with lemon wedges.
In a pot boil broth, cook the carrots and parsnips in the broth for 10 to 15 minutes, or until they are just tender, and transfer them to a bowl. In a skillet melt the butter and saute onions till tender add honey. If carrots and parsnips arn`t sweet you can add more honey. Add the carrots and parsnips, Cook the mixture over moderately low heat, stirring, for 1 to 2 minutes, or until the carrots and parsnips are glazed evenly and heated through, and season it with salt and pepper.
Stir salt, pepper and oregano into flour in small bowl. Dredge chicken livers in flour mixture. Heat oil in frying pan. Add livers and fry 10 minutes, turning frequently. Squeeze fresh lemon juice over top before serving.
Combine vegetables, dry seasonings and water in a saucepan. Bring to a boil, simmer 20 minutes, then strain. Cook fish in the strained vegetable stock 6 to 10 minutes, or until fish flakes easily. Remove fish from stock. Arrange on serving platter and cover with plastic wrap. Chill. Strain fish stock and reserve 3/4 cup for horseradish sauce; cool. For horseradish sauce; make a roux by melting the butter in a saucepan, then blend in flour until smooth. Add the cooked fish stock gradually, stirring constantly. Cook and stir until the sauce boils and becomes thick and smooth. Remove from heat and stir in horseradish, sugar, salt, sour cream and eggs. Cool for 15 minutes. Pour the horseradish sauce over the chilled fish and garnish with shredded lettuce.
preheat oven to 375. in large bowl mix hashbrowns and cheese together (set aside). mix together sour cream, soup, onion, and butter. Add mixture to hashbrowns and mix together. Bake in casserole dish (i used 11X13) uncovered for 1 hour.
Fry the onions in the oil on a medium heat until the onions are soft and translucent (5mins). Add garlic and saute for 1 minute. add Tomatoes and cook for a further 3 minutes. Add half the water and simmer for 5 minutes then add the rest of the water and spices. Stir in well and simmer for a further 5 minutes. Keep stirring regularly throughout cooking. Take the pan off the heat and leave to cool slightly before pureeing in a food processor.
- mix eggs and milk in a glass measuring bowl. - Heat egg and milk mixture in microwave until lukewarm. - sift in salt and flour,Beat with electric mixer(let stand on counter for 30 mins). -oil muffin pan(stoneware works best). -pre heat oven @ 500 degrees. -Heat muffin pan in 500 degree oven for 10 minute. - beat the mixture remove pan from the oven and quickly fill muffin pan only 1/2 way in each cup. _ Bake at 500 for 10 mins, drop temp to 400 and continue to bake for 10min. DO NOT OPEN OVEN DOOR DURING BAKING TIME! THESE ARE HUGE POPOVERS.
Preheat oven to 500. Remove giblets and neck from goose. Remove excess fat from main cavity of goose. Rinse goose inside and out with cold water. Pat dry with paper towels. Combine thyme, rosemary, salt and pepper in small bowl. Place goose, breast side down on a rack in a roasting pan. Sprinkle goose with half of herb mixture. Place orange and lime wedges in cavity of goose. Turn goose so that breast side is up. Sprinkle remaining herbs over goose. Roast goose 1 hour. Turn off oven (do not open oven door) and let goose stand in oven 45 minutes (thermometer inserted into thickest part of thigh will register 180.) Remove goose from oven; cover and let rest 10 minutes. Slice and serve.