HumbleIntelligence/food-ner-1-Million huggingface dataset:
Toast the bread in a toaster until lightly golden brown, then spread butter over one side. Pile the meat on top of the bread, then the sauerkraut on top of the meat. Drizzle the dressing generously over the sauerkraut allowing some to spill over the sides of the sandwich. Place the cheese slices completely over the top (the cheese should melt over the sides of the sandwich). Set oven to broiler heat. Broil for about 2-4 minutes or until the cheese has melted. Serve warm with more dressing if desired. Serve sandwich on a plate with knife and fork.
Preheat oven to 180 degrees celcius. Spray a rectangular roasting tray or glass pyrex dish with nonstick spray. (Roughly 15cm x 25 cm). Combine all ingredients from flour to sugar thoroughly. Combine milk, oil and banana puree thoroughly. Add carrots and beetroots into dry mix. Add wet ingredients into the dry mix and whisk thoroughly. Bake at 180 for 45 minutes, or till a skewer comes out clean. The banana may cause a small bit of stickiness on the skewer. Ice if preferred.
Turn on the oven to 350 degrees and position a rack in the middle. Set a medium (3 quart) ovenproof saucepan over medium heat. Add the oil, rice and onion. Stir frequently ntil the grains of rice turn from translucent to milky-white, about 5 minutes-for the whitest rice, they shouldn't brown. Add the garlic and stir a few seconds, until fragrant, then add the chicken broth and 1 teaspoons salt (that's what I usually neeed when using a normally salted broth). Stir a couple of times, then let the mixture come to a full boil. Cover the pan and set in the middle of the oven. Bake 25 minutes. Remove from the oven and let stand 5 minutes. Fluff the rice with a fork and sprinkle with the chopped parsley.
Melt butter in heavy sauce pan and saute onions, parsley, crawfish and andouille until golden brown. Stir in flour. Add cream, red pepper and salt. Cook over med-low heat, stirring constantly until thickened. Serve over fettuccine with your favorite garlic bread.
Cream butter, almond butter, sugar, and brown sugar. Add vanilla and eggs until incorporated. Mix in dry ingredients except oatmeal. Add oats, chocolate chips, and cherries last. Line a jellyroll pan with foil and spray with nonstick spray. Cook 20 minutes on 350.
Wash cucumbers (do not peel) and slice very thin. (a Mandolin works best) place in a bowl, sprinkle with salt and cover with a plate which will rest directly on the cucumbers. Place a heavy weight on top and refrigerate for a few hours. Combine sugar, vinegar and white pepper in saucepan and heat until sugar is melted. Cool. Pour over cucumbers, which have been well drained. Chill in refrigerator two or three hours before serving. Sprinkle with chopped parsley and serve.
Preheat oven to 400. Wash and dry chicken, and remove giblets. Baste (or rub) whole chicken with olive oil. Mix salt and pepper to taste, and all other spices, in small bowl, and then rub over entire chicken (leave a small amount of spice mixture remaining). Put leftover spice mixture, and 4 indiviudal garlic cloves, inside cavity of chicken. Place chicken in large roasting pan (without rack). Take apart remaining garlic bulbs (leaving skins on) and place garlic cloves all around chicken. Pour chicken broth over all. Cover with foil and bake for 1 hour, then remove cover, and bake for 35 to 40 mins, until chicken is browned. Remove chicken from oven and let cool for a few minutes. Carve chicken, while heating up french bread (if you like your bread warmed). Serve chicken pieces and french bread, with roasted garlic cloves. Squeeze roasted garlic (which will squeeze nicely right out of the skins) onto slices of french bread and/or onto chicken pieces, as you eat it (we love to squeeze garlic right onto our chicken, as well as onto the bread).
In a medium saucepan bring water to a boil; stir in the bouillon. Add the rice and stir several times until it returns to boiling. Reduce the heat to low. Cover the pan and let it simmer over low heat for about 10 minutes or until the liquid is absorbed. Remove the saucepan from the heat, and let the pan stand undisturbed, covered, for 10 minutes. (Do not lift the lid!). In the meantime: In a large skillet, saute the onion, celery, mushrooms and garlic in the olive oil over medium heat for 3 minutes (or until the celery and onion are tender). Remove the skillet from the heat. Add the cooked rice, fresh herbs, and rosemary. Season with salt and pepper, and stir just until well combined. Serve while still hot.
In a pan over medium heat, fry the onions in the oil for 2 to 3 minutes, until golden. Mix in the grated carrot and stir for another 2 minutes. Incorporate the chicken broth and bring the mixture to a boil. Stir in the lemon juice and rice. Cover, remove from heat and set aside for 10-15 minutes. Enjoy this easy rice recipe with Greek style!
Melt butter in heavy large pot over medium-high heat. Add onion and saute for about 5 minutes. Reduce heat to medium. Add apples and saute until tender, for about 4 minutes. Add cabbage and saute until softened, about 6 minutes. Add caraway seeds and stir 1 minute. Add broth, wine vinegar and honey. Bring to boil. Reduce heat to medium-low. Cover and simmer for 30 minutes. Uncover and simmer for another 30 minutes. Season with salt and pepper. Add a dollop of sour cream on top of bowls. Sprinkle with parsley.
Lay the eggs in the pan and add cold water to cover eggs by an inch. Bring to a boil over high heat. Remove from heat, cover the pot, and let sit exactly 17 minutes. After resting time, ~RESERVE THE COOKING WATER~ and put the eggs into a bowl of ice cubes and water. Chill for 2 minutes as you bring the cooking water to the boil again. (This 2 minute chilling shrinks the body of the egg from the shell.). Transfer the eggs to the boiling water, bring to the boil again, and let boil for 10 seconds. (This expands the shell from the egg). Remove the eggs and place back into the ice water. Chilling the eggs promptly after each step prevents that dark line from forming. Leave the eggs in the ice water after the last step for 15 to 20 minutes to facilitate shell-peeling. Keep peeled eggs submerged in water in an uncovered container for up to 2-3 days. Says Julia: The perfect hard-boiled egg has a tender white, and a yolk properly set. There is not the faintest darkening of yolk where the white encircles it (a chemical reaction caused by too much heat in the cooking process). Eggs cooked this way can also be peeled neatly.
In a large plastic bag, shake together flour, salt and pepper. Cut steak into 8 pieces. One piece at a time, seal steak in bag; pound with meat mallet to 1/4 inch thikcness, working flour mixture into meat. Reserve any remaining flour mixture. In a Dutch oven, heat oil over medium high heat; brown meat well, in batches if necessary. Remove to plate. Add bacon to pan; cook over medium heat until crisp, about 5 minutes. Drain off fat. Add onions, garlic, celery, Cajun seasoning and thyme; cook, stirring until onions are softened, about 5 minutes. Sprinkle with any reserved flour mixture, cook, stirring for 1 minute. Whisk tomato paste into stock; pour into pan,. Return steaks and any accumulated juices to pan. Cover and simmer over low heat, turning steaks halfway through, 1 hour and 45 minutes. Add green pepper. Simmer, covered until steaks are fork tender and green pepper is tender crisp, about 15 minutes. Sprinkle with green onions and parsley. Crockpot Version: Follow first paragraph as directed, In frypan, brown meat, transfer to crockpot. Whisk tomato paste into 2 cups beef stock; pour into frypan and bring to boil, scraping up brown bits, pour into crockpot. Add remaining ingredients, except green pepper, green onions and parsley. Cover and cook, stirring twice, until meat is tender, on low for 8 hours or on high for 4 to 6 hours. Add green pepper, cook on high for 15 minutes. Serve sprinkled with fresh onions and parsley.
Clean onions; with knife, cut a 1/16th" deep X in the bottom of the onions; parboil onions 10 minutes in salted water. Cool and cut off bottoms of onions; punch center of onion thru bottom, leaving 2 or 3 outer layers intact; set aside. Boil potatoes until cooked through; mash; add sour cream and cream cheese and mash;add butter and milk and mash; add salt and white pepper to taste; cool until just warm. Stuff onions with a pastry bag and place in 2" deep baking pan; brush onions and potatoes with melted butter and sprinkle with grated parmesan; bake at 375° for 20 minutes until cheese is lightly browned and potatoes are heated through.
Preheat oven to 375°F In a large mixing bowl with an electric mixer, beat sugar, butter, shortening and vanilla until light and fluffy. Stir in flour and baking soda by hand. Mix in pecans and coconut. Roll cookie dough into 1-inch balls and place them 2 inches apart on an ungreased cookie sheet. Bake for 9 to 10 minutes or till the edges are lightly browned. Transfer to wire racks to cool.
Place chicken in a gallon size zip-lock bag with all the marinade ingredients. Press all air out of bag. Place in a bowl in refrigerator for at least 4 hours, turning bag occasionally. Take meat out of refrigerator 20 minutes before cooking. Take out meat and discard marinade. These can either be cooked on the grill or under the broiler. Cook chicken 4 to 5 minutes per side. Transfer chicken to cutting board and let rest for 5 minutes before cutting it into 1/2" strips. Lightly brush tortillas with vegetable oil. If using grill, grill on each side until they turn slightly brown, about 1 minute. Add cheese to browned side while other side is browning on grill. If using broiler put cheese on tortilla just until cheese melts. Serve by layering tortillas with shredded lettuce, chicken strips, remaining cheese and any additional toppings.
Insert the metal blade in your food processor. Process the egg, egg yolk, lemon juice, wine vinegar, water, sugar and flour until smooth, about 20 seconds. Transfer the egg mixture to a small (7 or 9 inch ) nonstick skillet, and heat over very low heat while gently begins to thicken and resemble a custard sauce, remove from the heat while still stirring and set in a pan of ice and water to stop the cooking. Stir until the egg mixture is cooled; let rest for 5 minutes. Wash the work bowl, metal blade and lid in hot soapy water and dry thoroughly. Insert the metal blade. Process the cooled egg mixture with the dry mustard, salt and cayenne until blended, 1 minute. Scrape the work bowl. With the machine running, add the olive oil through the hole in the small feed tube very slowly. Scrape the work bowl. With the machine running, add the vegetable oil through the hole slowly into the emulsion. The mayonnaise will thicken as the oil is added. Taste and adjust seasonings as necessary. Remove to a container, cover and keep refrigerated. Keeps 3-4 days refrigerated.
Combine butter and sugar in mixing bowl;. blend in honey or corn syrup and vanilla. Add eggs. Combine flour,cocoa and salt. Gradually add to butter/egg mixture. Stir in nuts. Pour into a greased 9x9x1 3/4 inch square pan. Bake at 350°F for 25 to 30 minutes or until done.
Pastry: Place flour, sugar, and salt in food processor. Pulse a few times to combine. Add butter and toss quickly with your fingers to coat each cube of butter with the flour. Pulse 12-15 times till butter is size of peas. With motor running, add the ice water all at once through the feed tube. Pulse a few more times to combine, but stop just before the dough comes together. Turn dough out onto a well floured board, roll into a ball, cut in half, and form into 2 flat disks. Wrap disks in plastic wrap and chill for at least an hour in fridge. If you want only one crostata, freeze the second one. Preheat the oven to 400*F. Line a sheet pan with parchment paper. Roll pastry into an 11" circle on a lightly floured work surface. Move it to the sheet pan. Filling: Cut peaches and plums in wedges, place in bowl with blueberries. Toss with 1 tbls. of the flour, 1 tbls. of the sugar, orange zest, and orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2" border. Combine the 1/4 cup flour, 1/4 cup sugar, and salt in food processor and add the butter. Pulse until mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge. Bake the crostata for 20-25 minutes, until crust is golden and fruit is tender. Let the crostata cool for about 5 minutes. Use 2 large spatulas to move it to a wire rack. Serve warm or at room termperature. Enjoy!
Heat oven to 325 degrees. With sharp knife, score top of ham; insert cloves. Place ham on rack in shallow roasting pan. Bake at 325 degrees for 1 hour. Meanwhile, combine glaze ingredients; mix well. Spoon glaze over ham; bake an additional 15 to 30 minutes or until ham is thoroughly heated, occasionally spooning glaze over ham.
Slice the tomatoes, onion and cucumber. Combine. Sprinkle over the 1 tablespoon of oregano and pour over the olive oil. Add the capers. Toss the salad lightly. Just prior to serving sprinkle cubed feta cheese and olives over the top of the salad. Sprinkle with some extra dried oregano and sea salt if desired. You can drizzle over some extra olive oil if desired.
Blend all ingredient except the bread. Spread on rye slices. Broil in oven until hot and mixture is bubbly. Serve.
In a skillet, heat clarified butter or oil over medium heat. Add onions and celery and cook until softened. Add garlic, ginger root, curry powder, salt, pepper and nutmeg and cook, stirring, for 1 minute. Add vegetable broth or water and bring to a boil. Place potatoes, cauliflower and soaked peas in slow cooker stoneware. Pour onion and celery and spice mixture over and stir well. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until vegetables are tender. To Make Spicy Shallots; In a skillet, heat clarified butter or oil over medium high heat. Add shallots and cook, stirring, until crisp. Remove pan from heat. Stir in chilies, cilantro and balsamic vinegar or lemon juice. Transfer to a small bowl. Ladle potato and cauliflower Dal into individual bowls, top with Spicy Shallots and stir well. Serves 6 to 8. The 150 Best Slow Cooker Recipes.
Combine tapioca, milk & sugar in a medium/large saucepan and let sit for 5 minutes. Combine cornstarch & water in a small bowl. Bring to a slow boil over medium high heat, stirring constantly. Once bubbling, add cornstarch mixture and continue boiling for 1 minute. Remove from heat and add vanilla. Stir & allow to cool. Makes 6 1/2 cup servings.
In medium mixing bowl combine first three ingredients. Stir in the lemon juice and pepper. Combine the mayo, pickle relish and prepared mustard. Add this sauce to chicken and gently stir in the eggs. Cover and chill until ready to serve.
Gently poach the chicken in a covered heavy bottomed pan in the liquid for about 10 minutes. Remove and let rest. Add the onions and oil to the pan and increase the heat to medium. The pan will sizzle as the liquid reduces and the onions saute. (This may take awhile.) Stir in the curry powder and drained, canned apricots. It will form a thick paste. Cool a little and then use a blender to puree the apricots with the mayo and sour cream to yield a creamy, vibrant yellow sauce. Slice the reserved chicken and add to the sauce (in a serving bowl), then finish by adding chopped dried apricots.
Place the ground chicken in a large frying pan and sprinkle with salt, pepper, & onion powder. Brown until no longer pink then drain any excess liquid. While the chicken is browning, open the black beans & drain the liquid. Place in a food processor & blend until slightly chunky (like refried beans). Pour the enchilada sauce over the chicken then mix in the cheese soup, beans, & taco seasoning. Heat until warm then stir in the shredded cheese & sour cream. Stir until cheese is melted. Place the chips on plates then pour the desired amount of chicken mixture over them.
Preheat oven to 180°C Oil and line a round cake tin. (I use 20cm/8inch pan- but smaller or larger will just vary the height of the cake). Mix the dry ingredients together in a large bowl. Use an egg whisk to aerate- their is no need to sift the dry ingredients. Using a mixing jug, beat the oil, vinegar, vanilla and water together. Mix well. Make a well in the flour mix and add the wet mix. Beat this together slowly and when mixed through beat with a wooden spoon for a couple of minutes. Pour the mixture into the prepared tin.The mixture should be the consistency of a thick batter. Cook 45-60 minutes. When cooked, remove the cake from the oven and allow the cake to cool in the tin for 5-10 minutes before turning out to cool. Decorate as desired.
Preheat oven to 350 Degrees F. Grease and flour a bundt-style pan and set aside. In a large mixing bowl, cream butter and sugar. Add the eggs, one at a time, blending after each addition. In a separate bowl, combine the flour, baking powder, soda and spices. Add these dry ingredients, alternately with the buttermilk, into the sugar mixture. Stir constantly until all ingredients are well incorporated into the batter. Add vanilla, pecans and figs. Stir well and pour into the greased pan. Bake for approximately 1 hour or until cake tester comes out clean. Allow to cool. Remove from pan. You may wish to serve with ice cream or a dollop of fresh whipped cream.
Heat a large amount of oil in a deep heavy pot. Place a good amount of flour in a large bowl. Peel, wash, dry and trim the ends the onion. Place flat side down and cut into thin slices. Toss the onion pieces into flour and lightly coat. Place a mesh colander over a large pan and pour onion pieces in the colander to remove excess flour. Gently pour onion pieces into the hot oil and cook until cgolden brown, turning occasionally to keep browning even. Use a slotted spoon to quickly remove onions to a paper towel lined plate. Allow to cool. Onions will crisp-en as they cool.
Preheat oven to 350°F. Meanwhile, sift together the flour, baking powder, baking soda, and cinnamon in a medium bowl; set aside. In a large bowl, cream together the margarine, sugar and molasses with a hand mixer for 2-3 minutes, 'til lighter in color. Beat in flaxseed mixture, soy yogurt, salt and vanilla. With mixer on low speed, incorporate half of the flour mixture, followed by the soy milk mixture; finish with the remainder of the flour. Continue beating the batter 2 minutes to develop the gluten. Stir in the cooled pecans. Fill cupcake papers 2/3 full. Place pans in oven and bake cupcakes for 22 to 24 minutes or until toothpick inserted in center comes out clean. Remove from oven and let cool in pan 5 minutes before transferring them to a cooling rack. Let cupcakes cool completely before frosting OR leave cupcakes unfrosted and serve with vanilla ice cream or dairy-free ice cream alternative. The centers of the cupcakes will sink slightly as they cool, creating a gooey interior.
In salad bowl, layer tomatoes, hearts of palm, olives and feta. Using a mortar and pestle, mash the basil leaves and salt together. Add the pepper, olive oil and lime juice, mix well. Drizzle basil dressing over salad.
the night before: Combine the following in a medium size bowl in this order: cornstarch, stir in soy sauce, gradually add water, red wine, and sugar. Slice beef against the grain in strips approximately 2" long. Add to marinade bowl as you cut. Toss with a fork until well coated. Cover and leave in fridge overnight. Combine the following in another small bowl or container: cornstarch. Blend in oyster sauce, sesame oil, sugar, water, ginger-sesame sauce, garlic, and chicken broth. Cover and leave in fridge overnight. when you get home for dinner: Combine rice and water in a large microwave safe pot or casserole dish. Cover and microwave at high for 10 minutes, then medium for 10 minutes. Heat oil in a large nonstick fry pan or wok at med-high. Add ginger, drained marinated beef, and chili flakes. Slice green onions and add to pan as you cut. Toss until meat browns. Add stir fry sauce and snow peas. Toss until sauce thickens slightly and snow peas are tender but crisp.
Combine rice, zucchini, onion, eggs, breadcrumbs, parmesan and pesto in a medium bowl. Shape into 12 patties. Heat oil in a medium frying pan over a moderate heat. Cook patties in batches for 2 - 3 minutes each side or until golden brown. Drain on paper towels. Serve with a salad and lemon wedges.
Preheat oven to 475 degrees F. Place a tea-kettle of water on to boil for a water bath. With a serrated knife, remove the side crusts from the half piece of the panettone. Cut into 3/4 to 1-inch dice. You should have 5 cups. Reserve the cubed panettone in a large mixing bowl. For the eggnog custard, in another bowl thoroughly whisk together the eggs, yolks, sugar, half and half, rum, vanilla extract, and a healthy grating of fresh nutmeg. Pour this over the bread cubes. Spray a 12 hole muffin tin with vegetable cooking spray. Ladle the bread/eggnog mixture gently and evenly into the muffin tins. The big cubes sticking up look nice. Place the filled muffin tin in a tall sided cookie sheet or roasting pan. Transfer to the preheated oven and carefully pour the hot water from kettle onto sheet pan, creating a water bath for the muffin tin to sit inches. Bake 15 to 20 minutes until the tops are nicely browned, and a toothpick comes clean from the center. Bread pudding may be served warm or cold. Vanilla Ice cream or whipped cream would be great accompaniments. Alternately place the muffin tin in a roasting pan on the stove. Pour in up to 1-inch of boiling water. Cover and cook over medium-high heat for 15 to 20 minutes. The puddings will puff and a toothpick will come out clean from the center. The tops won't brown with this method. Perhaps a sprinkle of cinnamon sugar at serving time would be nice.
Remove rind from watermelon. Peel off outside skin. Cut rinds into three inch strips (about 12 cups). Place strips in large jar and cover with cold water. Add the cup of salt. Let stand overnight. Drain off all the water. Place watermelon rind in 2 quarts of fresh water in a large sauce pan. Boil 10 minutes and then strain. In a 6 quart kettle bring vinegar, cherry juice and sugar to a boil. Add ground cloves and ground cinnamon. Spiced cooked rind with cloves. Drop cooked rind into hot syrup and cook until syrup is thickened. Add a piece of cinnamon stick into hot pint jars. Fill with boiling hot preserves and syrup. Adjust lids. Process in a boiling hot water bath (212F) for 15 minutes. Remove jars and let cool in a draft free area. Makes 8-10 pints.
Using a fork, combine the butter ingredients. Divide the seasoned butter into 8 equal portions. Prepare the grill for indirect and direct cooking over medium-high heat. Pat chicken thighs dry with paper towels. Using your fingertips, gently loosen the skin of the thighs, being careful not to completely separate the skin from the meat. Lift skin up and place a portion of butter underneath. Smooth the skin over the butter and massage it gently to spread it evenly over the top of the meat. Season thighs on both sides with salt and pepper. Grill thighs, skin side up first, over indirect medium-high heat, with the lid closed, until sizzling, slightly firm and lightly marked on the bottom, 18 to 20 minutes. Then turn the thighs over and cook over direct medium-high heat, with the lid closed, until the juices run clear, the skin is blistered and crisp, and the meat is no longer pink at the bone, 2 to 4 minutes more. If flare-ups occur (and they did frequently for me), move the thighs temporarily over indirect heat. Remove from grill and let rest for 3 to 5 minutes. Serve warm.