HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain artichokes and reserve marinade. Slice lemon. In a large skillet, warm 1 tbsp reserved marinade over medium heat. Saute onion in marinade. In a large bowl, beat egg whites lightly with fork. Add onions, breadcrumbs, milk, salt, pepper, oregano, eggs, mint and ground beef. Mix well. Shape into meatballs. Roll each meatball in flour. In a large skillet, over medium heat, saute meatballs in the remaining artichoke marinade. Remove meatballs as they brown. Add water and bouillon cubes to skillet. Mash bouillon cubes into water. Stir until smooth and thick. Stir in lemon juice and lemon slices. Return meatballs to pan. Cover and cook over low heat about 10 minutes. Add artichoke hearts. Cook 2 more minutes. Remove meatballs and artichokes to serving platter, leaving sauce in pan. Beat egg yolks. Stir 1 tbsp sauce in pan into yolks (to temper) and combine with remaining sauce. Serve over meatballs.
Combine dry ingredients then stir in honey, oil and eggs. Add the vanilla, then apples and nuts (optional) Mix well and put in greased 9 x 13 inch pan. Bake at 350 for 35 minutes or until it tests done.
Cut the cabbage in half. Cut away the hard core and slice the cabbage crosswise into 1/2-inch strips, then crosswise into 3/4-inch pieces. There should be 4 cups; if there is extra, set it aside to add to soup or another salad. Place the cabbage in a mixing bowl. Add the tomatoes, parsley and scallions, and toss with a fork to combine. In a small bowl, whisk the lemon juice, garlic and salt until the salt dissolves. Mix in the oil. Season the dressing to taste with pepper. Pour the dressing over the salad, toss for 1 minute to coat it well, then let sit 10 minutes for flavors to meld. Serve immediately.
In a large bowl, toss together the first 6 ingredients. Mix in the dressing. May be served immediately. If saving for later, store in the refrigerator.
Combine bread and buttermilk in small bowl, mashing occasionally with fork, until smooth paste forms, about 10 minutes then combine with the rest of the ingredients. Form into balls (don't overcompact). Brown on all sides in a medium-high skillet - oil sizzling but not smoking - about 10 minutes. If adding to sauce, undercook slightly then, pour off oil but leave brown bits in pan, build sauce, and add back for last 15-30 minutes of simmering.
Preheat oven to 375 degrees. In a medium saucepan, melt butter. Gradually whisk in flour, stirring constantly. Cook over medium heat until flour and butter are smooth. Gradually whisk in milk. Add nutmeg, salt, pepper and dried mustard. Reduce heat to low and cook, stirring frequently, until sauce is thickened. Remove from heat and stir in 1 1/2 cups of the cheese. Adjust seasonings, if desired. In a large bowl, combine pasta, ham, peas and cheese sauce. Pour into greased 9 X 13 casserole dish. Sprinkle top with remaining 1/2 cup cheese. Bake for 25 to 20 minutes. Let stand 5 minutes before serving.
Cut out back bone from chicken. Open flat and remove breast bone. If you wish, cut slits in the skin between the white and dark meat and insert chicken drumsticks for a neat presentation. In a bowl combine olive oil, paprika, salt, pepper and garlic. Place chicken in the dish or plastic bag and coat well. Marinate 10 minutes at room temperature or up to overnight in the refrigerator. To roast, place chicken, skin side up, on a baking sheet lined with parchment paper. Roast in a preheated 375F (190C) oven for approximately 45 minutes to one hour or until golden brown and a meat thermometer reads 165F (75C) when inserted into a thigh. To grill chicken, place bone side down on a hot grill for 5 minutes. Turn and cook skin side down for a few minutes to brown. Place chicken bone side down on indirect heat now (cooler place on the grill) and cook 30 to 45 minutes longer until cooked through.
MASHED CAULIFLOWER TOPPING: Steam or microwave cauliflower until fork tender. Place in food processor and add Molly McButter, garlic powder and salt & pepper. Process until it has a mashed potato-like consistency. VEGETABLE BASE: In a large skillet combine red pepper, celery, onion, mushrooms and worcestershire sauce. Cover & cook until veges are soft. Add bouillon cube, water and ground beef crumbles. Simmer for 5 minutes. Whisk flour w/ 2 Tbls water & stir into skillet to thicken sauce. Pour vege base into casserole dish & top w/ mashed cauliflower. Sprinkle parmesan cheese on top. Broil to brown the top. Enjoy!
in 3 qt saucepan place beans and bacon; add enough water to cover, bring to a full boil, cover, cook over medium heat, stirring occasionally until beans are crispy tender, drain. return beans to pan; add remaining ingredients, cook over medium heat stirring occasionally until onion is crispy tender. serve hot.
Tenderize Veal. Lay 1 cutlet down place 2 pieces of cheese next to each other on cutlet. Top with prosciutto. Place other 2 pieces of cheese. Place other cutlet on top. Cut in half between cheese slices. Put toothpicks through the ends to hold it together. Heat oil in a skillet over medium high heat. When hot place garlic in pan and saute. Then add the wine and lemon juice. Bring the heat back up till wine is boiling. Cook veal on each side for about 2 minutes. When veal is done put butter in sauce and let sauce thicken a little. Spoon sauce over cutlets on plate.
Preheat oven to 450 degrees. Line a rimmed baking sheet with foil and season cut sides of squash with salt and pepper. Drizzle with 1 tablespoon oil, and turn cut sides down. Roast until tender, about 35 minutes. Meanwhile, in a medium straight-sided skillet, heat remaining 2 tablespoons oil over medium-high. Add mushrooms, onion, and thyme; season with salt and pepper. Saute until mushrooms are golden, 8 minutes. Add rice and broth and bring to a boil; cover and reduce heat to low. Cook until liquid is absorbed, 20 minutes. Remove squash from oven and heat broiler. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice; season with salt and pepper. Divide rice mixture among squash halves, sprinkle with Parmesan, and broil until melted, 2 minutes.
Place all ingredients in the order listed (unless your specific machine calls for it to be put in the opposite way). Set the machine for: 1 pound size; light crust;. When bread is done, remove from the pan and let cool for 1 hour before slicing.
Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish, or coat with nonstick spray. In a large bowl, stir together sweet rice flour, sugar, baking powder and pudding. With a balloon whisk, gradually whisk in milk to beat out lumps. One at a time, stir in melted butter, beaten eggs, lemon extract and coconut. Pour into baking dish. Bake 1 hour or until an inserted toothpick comes out clean.
Make the crust: Place the butter, flour and water in a food processor. Pulse until it begins to form a dough. Remove, gather in a ball, flatten, wrap in plastic film and let rest in the refrigerator for at least 1 hour. For the filling: Saute asparagus pieces in some garlic and olive oil until slightly softened. Add tomatoes just enough to warm through. In a large bowl, mix together ricotta, eggs, cream and parmesan. Add salt and pepper to taste. Preheat oven to 350 degrees. Remove dough from refrigerator. Cut dough in half and roll each half out with a rolling pin to about 1/2 inch thickness. Place each in bottom of a 9" pie pan. With a fork, poke holes on the bottom, then place in the middle of the oven and bake for about 15 minutes. Remove from the oven and let cool. Pour half of the filling inside each of the two baked crusts, and return to the oven. Bake for about 40-45 minutes, until the batter is set and slightly golden on top.
Combine all ingredients in a food processor fitted with a metal blade. Blend 5 seconds.
Tear the Angel Food cake into bite size pieces. Press into an 11x17-inch baking dish. In a mixing bowl, combine the pudding mix, milk and sour cream. Beat until thickened, about 2 minutes. Spread over the cake. Spoon the cherry pie filling evenly over the top of the cake. Chill thoroughly until serving time.
In a mixing bowl, beat yolks on high until thickened, about 3 minutes. Beat in molasses and butter. In another bowl, beat whites until foamy; gradually add sugar, beating until soft peaks form. Fold into yolk mixture. Combine dry ingredients; gently fold into egg mixture until well mixed. Line a greased 15x10x1 in. baking pan with waxed paper; grease and flour paper. Spread batter into pan. Bake at 375'F for 9-12 minutes or until cake springs back when lightly touched. Turn onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in towel, starting with short end. Cool on a wire rack Meanwhile, beat the first five filling ingredients in a mixing bowl until soft peaks form. Unroll cake; spread with half the filling. Roll up. Spread remaining filling over cake. Sprinkle with cinnamon if desired.
In a small pot dissolve the corn starch with part of the water until it doesn't have any clumps. Put the rest of the water and the other ingredients together, mix well and heat the pan on a medium heat. Keep mixing it until the color changes from brown to red. Enjoy it!
Heat butter in small saucepan over moderate heat. Add onion and curry powder and stir for 3 minutes. Stir in remaining ingredients. Reduce heat to simmer. Simmer for 20 minutes. Serve hot with meatballs or spareribs for dipping.
Creating the Gift in a Jar: Wash and thoroughly dry a 1-quart wide-mouth canning jar. Layer the ingredients in the jar as listed above starting with the flour, salt, baking soda, baking powder, oatmeal, brown sugar and then cherries - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible. Secure the lid and decorate as desired; attach the instructions for making these cookies found below. OAT AND CHERRY SCONES GIFT TAG: Additional ingredients to be added by the recipient: 10 tbsp melted butter, 2/3 cup milk, 2 eggs, 1 tsp vanilla extract, 1 egg white and 3 tbsp water. OAT AND CHERRY SCONES INSTRUCTIONS: Preheat oven to 375. In a large bowl combine the butter, milk, eggs and vanilla extract. Add the contents of the jar and still until just moistened; let stand 5 minutes. Shape dough into 2 6-inch rounds and place on a lightly greased cookie sheet about 2 inches apart. With a floured knife, score each round into 6 wedges without cutting through the dough. Combine the egg white and water and brush over each round. Bake for 20-25 minutes or until golden brown. Cool for 5 minutes, cut into scones and serve warm; or cool completely and store in an airtight container for up to 1 week.
Preheat oven to 325 degrees F. Insert meat thermometer into center of ham without touching bone. Place ham on rack in roasting pan and brush all over with cider. Transfer to oven and roast, basting every 20 minutes with cider, for a total cooking time of 12 to 15 minutes per pound or until the meat thermometer registers 140 degrees F. In a bowl combine brown sugar, mustard, bread crumbs and ground cloves. About a 1/2 hour before the ham is done firmly pat the sugar mixture over the top of the ham and continue to roast. When ham is done, transfer to a carving board and allow to rest for 15 minutes. Transfer roasting pan to stove top, heat over moderately high heat and deglaze with the remaining cider. With a wooden spoon scrape up any browned bits from bottom of roasting pan. Add the raisins and nutmeg and simmer for 5 minutes. Whisk in cornstarch mixture, return to a simmer and stir until thickened. Adjust seasoning with salt and pepper, if necessary. Carve ham and serve with glaze.
Combine spices together and store in an airtight container such as a small mason jar. Spices stay fresh tasting for up to a year.
Pit all the fruit (plan a couple of hours or enlist friends/family in helping!) into a non reactive bowl, along with the salt, sugar, rosewater, spices and wine. Let sit overnight. Simmer the mixture for 40 minutes, skimming the foam off the top. spoon into jars, this made 7 pints for me. steam process for 10 minutes.
Cut chicken into bite-sized pieces. Slice onion and carrot into thin long pieces. Heat a deep pan and saute the chicken, onion, and carrot. Salt the ingredients. Add in the pan and simmer until ingredients are soften. Add curry roux in the soup and bring to a boil. Add potatostarch and water mixture in the soup to thicken. Add udon noodles in the curry soup and heat. Add soy sauce in the udon soup and sprinkle chopped green onion over it. For serving: Stir sprouts into beaten eggs and pour over hot oil and serve over a bowl of curry udon. *Makes 4 servings.
For peanut sauce, in a small saucepan combine sugar, peanut butter, soy sauce, water, the 2 tablespoons cooking oil, and the garlic. Heat until sugar is dissolved, stirring frequently. Set aside. Wrap tortillas in foil. Bake in a 350 degree F oven about 10 minutes or until heated and softened. Meanwhile, in a medium mixing bowl combine garlic salt and pepper. Add chicken, tossing to coat evenly. In a large skillet heat the 1 tablespoon oil. Cook and stir seasoned chicken in hot oil over medium-high heat for 2 to 3 minutes or until cooked through. Remove chicken from skillet; keep warm. Add broccoli, onion, and ginger to skillet. Cook and stir for 2 to 3 minutes or until vegetables are crisp-tender. Remove from heat. To assemble, spread each tortilla with about 1 tablespoon of the peanut sauce. Top with chicken strips and vegetable mixture. Roll up each tortilla, securing with a wooden toothpick. Serve immediately with remaining sauce.
Preheat oven to 350°F. COOKIES: Cream the butter and sugar together using an electric mixer on medium speed until creamy. Beat in the egg and lemon zest. Combine the flour, baking soda, and salt; gradually add to the creamed mixture. Stir in the poppy seeds with the mixer on low speed. Drop dough by heaping teaspoon 2" apart onto ungreased cookie sheets. Bake for 11-12 minutes, or until edges are lightly golden. Cool on sheets for 1 minute; transfer cookies to wire racks and cool completely. GLAZE: Combine the powdered sugar and lemon juice in a small bowl; mix well. Drizzle glaze over cookies in a random or decorative pattern; let stand until glaze is set, about 20 minutes.
Mix flour, salt, and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little flour. Cut butter into flour with five 1-second pulses. Add shortening and continue to cut it in until flour is pale yellow and resembles coarse cornmeal with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl. Sprinkle all but 1 tablespoon of the ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon of remaining ice water if dough does not come together. Divide dough into two balls, one slightly larger than the other. Flatten each into 4-inch-wide disk. Dust lightly with flour, wrap separately in plastic, and refrigerate at least 30 minutes. Remove dough from refrigerator; let stand at room temperature to soften slightly, about 10 minutes. Heat oven to 400 degrees. Toss fruit with sugar, lemon juice and zest, spices, almond extract, brandy, and tapioca; let stand for 15 minutes. Roll larger dough disk on lightly floured surface into 12-inch circle, about 1/8-inch thick. Transfer and fit dough into 9-inch Pyrex pie pan, leaving dough that overhangs the lip in place. Turn fruit mixture, including juices, into pie shell. Scatter butter pieces over fruit. Refrigerate until ready to top with remaining dough. Roll smaller disk on lightly floured surface into 10-inch circle. Lay over fruit. Trim top and bottom dough edges to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute dough in your own fashion, or press with fork tines to seal. Cut four slits at right angles on dough top to allow steam to escape. If pie dough is very soft, place in freezer for 10 minutes before baking. Place pie on baking sheet; bake until top crust is golden, 20 to 25 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is golden brown, 30 to 40 minutes longer. Transfer pie to wire rack; let cool to almost room temperature so juices have time to thicken, from 1 to 2 hours.
Set oven to 400 degrees F. Grease a pizza pan. Unroll the pizza dough and press into prepared pan. In a bowl mix together the mozzarella and cheddar cheese. Bake the crust for 6-7 minutes or until the crust is light golden brown; remove from oven. Spread the ranch dressing over the partially baked crust, then sprinkle about 1-1/2 cups of the cheese mixture on top of the Ranch dressing. Place the tomatoes, mushrooms, green onions and chicken over the shredded cheese. Top with the remaining 1-1/2 cups cheese mixture. Bake (400 degrees F) for about 20 minutes or until the cheese is bubbly. Immediately sprinkle grated Parmesan cheese on top.
Soak chickpeas in water to cover for 12 hours. Boil in large saucepan for about 20 minutes, until soft (or you can use canned chickpeas, if desired). Drain and blend in food processor to a smooth paste. Soak bulghur in water to cover for 1 hour. Crush garlic with salt. Combine all ingredients except oil. Shape into balls and shallow-fry until brown (you can deep-fry if you like, or coat lightly with oil and bake until golden). The yield depends on the size of the falafels you prefer.
Blanch tomatoes and peaches to remove skin. Peel other fruits. Cut into cubes and place in large pot. Add brown sugar, vinegar, salt and marinating spices. Bring to a boil and simmer for 1 hour. Remove spices and allow to cool. Pour into sterilized jars.
If you've got fresh salmon, broil or bake with a little olive oil, allow to cool, then flake. (Cook an extra fillet the night before, maybe?) Canned salmon is okay, but fresh tastes much better. Beat egg with the milk, salt, pepper and paprika in a medium-sized bowl. Add salmon, breadcrumbs, dill, and horseradish, and mix thoroughly. (For VERY SPICY cakes, add 2 tbsp horseradish). Use your hands to form six 11/2-inch diameter balls, flatten to about 3/4 inch rounds, and refrigerate for 1/2 hour. Before cooking, roll lightly in flour (being sure to dust off excess). In a large saute pan melt butter over medium heat. When it starts to bubble, add cakes and cook for 4 minutes then flip and cook for another 4 minutes (they should be browned, but not burnt). Serve immediately.* *Serve with lemon wedges or a nice Cucumber Salsa made up of chopped cucumber and tomato, spinach, red onion, salt, pepper, and lemon zest.
Equipment: 1 x 10-cup (2.5 litre capacity) bundt tin/pan or 1 x 20cm/8-inch square cake tin approximately 5.5cm/2 1/4-inches deep. Open the cider so that it loses its fizz. Preheat the oven to 170°C/gas mark 3/325°F, and grease your bundt tin with non-stick cooking spray, or simply oil it, and leave the tin upside down on a piece of newspaper or baking parchment while you get on with the batter. Measure the oil, brown sugar and (whether you're weighing it or going for volume and using a cup measure, always lightly oil the receptacle for the treacle first and it will slide out easily) black treacle into a bowl. Pour in the cider and crack in the eggs, add the ginger and beat till smooth. While I use a freestanding mixerto make this cake, it's simple enough by hand: in which case, beat the eggs together first before adding to the other ingredients. In another bowl measure out the flour, baking powder, bicarb, nutmeg, 5-spice and cinnamon, and fork through to combine. Gently tip the dry ingredients into the wet treacly mixture, beating as you go to make a smooth batter. Scrape the sides and the bottom of the bowl well to make sure there aren't any pockets of flour. Pour the dark and aromatic batter into the prepared tin: it will be very runny, but don't be alarmed. Place in the oven to bake for 45-50 minutes, but start checking after 40. When the cake's ready, it will start to come away from the sides of the tin and a cake tester should come out clean; that's to say, not wet, but with some crumbs adhering to it. Transfer the bundt to a wire rack for about 30 minutes, then use your fingers to help prise the cake away from the edges of the tin, most particularly around the funnel, and turn out. Leave to cool completely before wrapping, first in parchment and then foil, as it tastes best if eaten the next day. I don't always manage this. STORE NOTE: The cake can be kept loosely wrapped in its parchment and foil, in an airtight container at cool room temperature for up to 1 week. FREEZE NOTE: The fully cooled cake can be tightly wrapped in a double layer of clingfilm and a layer of foil and then frozen for up to 3 months. To defrost, unwrap and place on a wire rack and leave at room temperature for about 5 hours.
In a large frying pan, melt the butter and cook the onions very slowly, until they begin to brown. This should take about 30 minutes. Press the browned onions to remove the excess butter and drain the pan of the surplus butter. Add the remaining ingredients. Cook slowly, uncovered, over low heat for 1 to 1 1/2 hours, until the onions are very dark or almost black. Stir occasionally to prevent the onions from sticking to the bottom of the pan. Serve slightly warm or at room temperature. Makes 1 cup to serve 4 to 6 as a condiment. Across the Table.
Preheat the oven to 350°F. Put the cat food in a food processor or blender and grind to a coarse powder. I use my Magic Bullet. In a mixing bowl, combine all the ingredients, mixing thoroughly. Form the dough into marble-sized balls or create a large pancake-like object with the dough, flattening it out to an even 1/2" thickness. Bake for 10-12 minutes or until the bottoms of the treats are golden brown. Remove from the oven, let cool thoroughly. Break apart if necessary and store in an airtight container in the refrigerator.
Combine first 6 ingredients in a large bowl until blended. (Do not overwork meat mixture.) Shape mixture into 4 (5-inch) patties. Grill, covered with grill lid, over medium-high heat (350 to 400 degrees) 5-6 minutes on each side or until done. Scoop out the soft centers from bottom half of rolls, leaving 1/4 inch-thick shells. Place burgers in shells; top evenly with spinach and tomato slices, and cover with roll tops.
Put everything into a blender and blend until smooth. Stores in refridgerator for up to 3 weeks.
Boil 4 cups hot water. Place tea bags in heat-proof glass container. Pour boiling water over tea bags and steep 15-20 minutes. Remove tea bags. Stir in sugar until completely disolved. Add 4 cups ice water to tea, then stir in Stevia packets. Refrigerate overnight. (The stevia after-taste is too strong on the first day) Serve over ice, and use within 4 days (the tea will start to get a bitter taste after a few days). NOTE: This makes a strong tea. I like to pour mine over a glass of ice and let it sit for a while before I drink it, so I make it strong enough that it taste right when watered down by melted ice.
Mix all ingredients except venison. Cut venison into 1/4 inch thick strips (easier if partially frozen). Place venison in zip lock bag and add marinade. Marinate 24 hours. Dehydrate until meat bends but does not break (6-8 hours).
Sprinkle pork with 1/4 t. salt and 1/8 t. pepper. Heat large skillet over medium heat until hot. Add 1 T oil, heat until hot. Add pork, cook 10-12 minutes or until slightly pink in center, turning once. Place on platter, cover loosely with foil. Add onions to same skillet, adding additional oil if skillet is dry. Cook over medium heat 2-3 minutes, stirring frequently. Reduce heat to low, stir in 5 T of vinegar, 2 T mustard, 1/2 t. salt, and 1/8 t. pepper. Simmer 30-60 seconds, or until vinegar evaporates. Remove from heat, cool slightly. Whisk in 3 T oil, water, 2 T mustard (less if preferred), and 2 T vinegar. Serve sauce over pork.
Combine apples, juice, water, and spices, bring to boil. Stir in rolled oats and cook till oats are cooked (about 7 mins). Serve with brown sugar and milk on the side.