HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a saucepan, add canned beans including liquid. Bring to boil, reduce heat and simmer for 5 minutes. Remove from heat and mash beans. Add whipping cream, sugar and salt and mix well. Use about 3 tablespoons of filling for each pyrahi. You may also use dried beans, 3 cups. In a saucepan, add beans, cover with water and cook until tender. Drain, but reserve 1 cup of liquid. Mash beans, add 1 cup reserved liquid, whipping cream, sugar and salt and mix well. You may also use other legumes of your choice.
Combine all in small saucepan. Bring to a boil, reduce heat. Cover and simmer 15-20 minutes. Mash if necessary. Freeze in ice cube trays.
Bring salted water to boil. Add trimmed green beans cook until tender but still crisp. Drain, chill in ice water- set aside- drain again after chilled. In saute pan heat oil and butter, add mushroom and garlic. Sautee' til tender. Add beans to mushrooms. Heat through. Add thyme leaves, almonds and season to taste with salt and pepper.
Beat together eggs, flour and milk. Add drained chilies and cheese. Blend well. Pour into well greased 1 1/2 quart casserole dish. Bake at 350F for 45 minutes.
In a bowl, break up the 1 lb of beef with a fork. In a small bowl, combine the 2 T milk and bread, and mash until creamy. Add the milk and bread to the meat. Add the onion, salt, pepper, prosciutto, cheese, and garlic. Mix thoroughly by hand. Mix in the lightly beaten egg. Shape meat into a firm, round ball; then roll this into a salami-like loaf about two and a half inches thick. Tap with your palm to drive out any air bubbles. Roll the loaf in the bread crumbs until evenly coated. Chop the mushrooms roughly and set aside. Whisk 1 T dry white wine in the tomato paste and set aside. Heat the butter and canola oil in a Dutch oven or heavy casserole pan just big enough for the meat. Brown the meat on all sides in the pan over medium heat after the butter foam subsides. Add the wine. Increase heat to medium high. Boil wine briskly until reduced one half, turning meat carefully once or twice. Turn heat to medium low and add chopped mushrooms. Add the tomato paste to the meat and mushrooms. Cover and cook at a simmer for 30 minutes, turning the meat once or twice. Carefully remove meat to a cutting board. Allow it to cool slightly and settle. Cut into slanted slices about 3/8 of an inch thick. If the sauce seems thin, concentrate it by boiling rapidly for a few minutes. Pour a little sauce on a warm serving platter, arrange the meat slices, then cover the remainder of the mushroom sauce. YUM.
Poke holes all over squash with a knife or fork and microwave on high 5-6 minutes (until a knife inserts easily). Cut in half and remove seeds. Let stand 5 minutes then peel with a sharp knife and cut into thin slices. Season with salt and pepper and set aside. Preheat oven to 350 and spray a 13 x 9 baking dish. In a large saucepan, heat oil over medium-high heat. Cook garlic and shallot until soft, 3-4 minutes. Add spinach and cook until wilted, 3-4 minutes. Transfer spinach and any liquid to a bowl to cool slightly, then stir in ricotta, oregano, nutmeg, and cinnamon. Set aside. In the same saucepan, add chard and season with salt and pepper. Stir for a minute or two. Cover and cook until leaves are wilted, stirring occasionally and adding water if the pan gets too dry. Set aside. Pour 1/2 c marinara on the bottom of the baking dish, spreading evenly. Lay 3 noodles in sauce. Spread half of the cottage cheese mixture on the noodles, then layer with squash. Lay 3 noodles on squash and cover with sauce. Cover with chard and spread remaining cottage cheese mixture on top. Cover with remaining noodles and pour remaining sauce on top. Sprinkle with cheese and tightly cover dish with foil. Bake until sauce is bubbly and noodles are tender, 50-55 minutes. Remove foil and cook 5-10 minutes more to brown cheese. Remove from oven and let stand at least 15 minutes before serving.
Preheat oven to 450°. Center onion on bottom of 18 x 24 inch sheet of tin foil. Mix rest of ingredients together, then place over onion. Bring long sides of foil together and fold over top twice. Fold over ends twice. Bake 30-35 minutes on a baking sheet or grill 10-15 minutes in covered grill.
Note: It is very IMPORTANT that the flowers you eat from the following list be grown without pesticides; as well, do not gather flowers to eat from beside a busy road or highway. Edible flowers list: bergamot, borage, calendula, chicory, clove pinks, dandelion, echinacea, hollyhock, hyssop, lavender, day lilies, nasturtium, pansy, rose, violets; as well, the flowering tops of edible herbs (like chives, rosemary, mint, sage, thyme, etc) can also be eaten. To make salad, combine salad greens, sprouts, berries, raisins, apricots and nuts in a large mixing bowl. In a small bowl, whisk together the oil and vinegar; add salt and black pepper to taste if you wish. Pour over salad and toss well. Arrange mixture on a large shallow serving platter and garnish with the edible flowers; serve immediately.
Cover chicken halfway with water and simmer until tender.Bone and chop chicken. Brown onion and garlic in butter. Remove garlic, add chicken, cumin and picante sauce. Salt and pepper to taste and simmer 5 minutes. Soften tortillas on hot, well oiled griddle. Fill tortillas with chicken mixture and cheese, reserving 2 cups cheese for topping. Place in a 13 x 7 1/2 inch casserole dish. Mix soup, sour cream and cumin. Pour over casserole. Top with remaining cheese and jalapeno peppers. Sprinkle with paprika. Bake at 350 degrees until hot and bubbling.
Preheat oven to 350°F/175°C. Cut acorn squash in half lengthwise. Remove the seeds. Season the inside with salt and pepper. Place cut side down on a baking sheet lined with parchment. Bake about 30 minutes or until soft. Meanwhile, in a large sauce pan heat olive oil. Add mushrooms and saute for 3-4 minutes. Add celery and continue to saute for 5 minutes. Lower heat and add apples. Continue to cook until apples become tender, about 5 minutes. To the pan add butter, sage, and vegetable stock. Heat just until butter is melted. Remove from heat and allow to cool. Place chopped walnuts and diced bread in a large bowl. Pour warm vegetable stock mixture over bread. Using your hands toss the bread until it is well coated and most of stock is absorbed. Remove squash from oven and turn it cut side up. Divide the stuffing among each squash half; spoon the stuffing into the cavity of each squash until filled. Return to 350°F/175°C oven and bake until stuffing is golden brown, approximately 15-20 minutes. Tip: Use Ontario Idared, Golden Delicious, Honeycrisp, or Empire apples. More recipes featuring fresh local ingredients are available at mushrooms.ca.
Pound the meat with a spiked meat mallet to tenderize. Cut each slice crosswise into 3 pieces. Place in a large bowl. Cover with water and add the salt and vinegar. Marinate for 2 hours. Combine the flour and pepper in a plastic bag and add the meat, (do not pat dry) 1 piece at a time, shaking to coat thoroughly. Heat the oil in the deep fryer or deep large skillet, over medium heat, to 350 degrees. Add the meat in batches (do not crowd) and fry until light brown, about 30 seconds per side. Drain the meat on paper towels and place it on a heated platter that has been tented with foil. For the gravy, pour off all but 2 Tbls of the oil in the skillet, leaving the browned bits. Heat over medium heat and add the flour, stirring and scraping up all of the browned bits for 3 minutes. Remove from the heat and gradually whisk in the milk. Stir in the salt and continue to whisk until thickened, about 1 minute. Serve over the steaks and garnish with parsley just before serving.
Drain tuna. With a fork, break it up in a bowl into the size and texture you prefer (I like to leave some chunks - others prefer it totally mashed). Add all the other ingredients and stir until fully combined. Serve cold, in a sandwich or over a green salad.
Add ice to shaker. Pour in Curacao, tequila, Midori and triple sec. Shake and strain into chilled martin glass. Garnish with fruit.
Preheat oven to 350°F. Line a seven inch square baking pan with greaseproof paper which has been well buttered. Melt the 2 ounces butter, sugar and treacle in a saucepan over a low heat. Sift the flour and baking soda into a bowl. Add the oatmeal and spices. Add the melted butter and treacle mixture, beaten egg and the milk to the bowl, stirring well until completely blended. Pour into the baking pan and bake about 45 minutes. Allow the cake to cool for ten minutes before turning out onto a wire rack. Serve with a dollop of sweetened whipped cream or vanilla ice cream.
Note: the amount of sour orange juice will depend on if you want to simmer the pork in it or not. Marinate the pork with salt, fresh chopped hot pepper and the sour orange juice and chill overnight. Place the marinated pork on the stove, and simmer for 60 to 90 minutes in more sour orange juice and/or water until pieces are tender. Once cooked, drain the mixture. Heat the oil in a skillet Fry the pork in the pot until brown and crusty on the outside but tender on the inside. Can also be served with Ti-Malice sauce. To make, combine and serve as a dipping sauce for the griot.
Toast oats in a dry saucepan over medium heat until browned. Combine oats and milk in a bowl and let stand for 20-35 minutes. Preheat oven to 350°F. Add brown sugar, applesauce, egg, and vanilla to the oat and milk mixture and mix well. Whisk the flours, baking powder, salt, cinnamon, and nutmeg. Mix the dry into the wet until JUST combined, and fold in the blueberries (or chocolate chips). Scoop batter into greased muffin tin and bake for 27-35 minutes. Cool for 10 minutes before removing muffins from tin and putting on cooling rack.
Heat oil in non stick pan. Cook sausages 10 minutes or till golden. Stir together remaining ingredients. Pour over sausages. Simmer, stirring for 5 minutes till well glazed. Serve sprinkled with rosemary leaves if you so desire.
Mix together mayonnaise, chilli sauce and hard boiled egg. Add worcestershire sauce, salt and paprika. Refrigerate for a few hours before serving with fresh crispy veggies.
Prepare all ingredients, so mince the garlic, chop the anchovies, etc. Bring water to boil in a large pot. Add spaghetti and cook for 7 to 8 minutes, pasta should still be a little firm in the middle (just before pasta is al dente). While the pasta is cooking, heat extra virgin olive oil over medium heat in a skillet. Add garlic, anchovy fillets and chile peppers. Cook until garlic is golden brown, about 2 to 3 minutes. Add the drained spaghetti & toss. Finaly add the red wine & cook until it reduces and spaghetti has finished cooking. Sprinkle parsley and grated pecorino cheese. Toss to combine and serve.
Combine 1/2 cup sugar, 1/2 cup water, ginger, and lemon verbena in a small saucepan. Boil for 1 minute, transfer infused syrup to a container, and chill. Place blueberries and remaining 1/2 cup sugar in a blender. Puree until smooth. Add lemon juice and remaining 4 cups of water and blend to mix. Combine with infused syrup and strain into a pitcher. Serve over ice. Float 2-3 whole fresh lemon verbena leaves in each glass.
Place the chiles in adobo, the olive oil and the garlic cloves in a food processor or blender and form a paste. Once the paste is formed, add the remaining ingredients and continue to process. Keep 1/4 cup of the paste aside. You will use this to baste the chicken during it's cooking phase. Place the chicken breasts in a baking dish and cover with the remaining paste. Cover and refrigerate. Grill the chicken breasts and baste with the remaining paste. Once finished, place it over fried tortilla strips and cover with tequila lime sauce, pico, and or sour cream.
In skillet, cook bacon until crisp. Drain, crumble and set aside. While bacon is cooking, toss turkey with dressing, chives, lemon juice and horseradish. Let stand 10 minutes. Add mayo and pepper and toss until turkey is well coated. Add lettuce and toss gently. Sprinkle bacon on top and serve.
Spread each tortilla with about 2 tablespoons bean dip and 2 tablespoons cheese dip. Sprinkle with onions. Tightly roll up tortillas and wrap individually in plastic wrap. Refrigerate at least 1 hour, but no longer than 24 hours. (Storing the roll-ups too long results in soggy tortillas.). To serve, cut off ends from each roll and discard. Cut rolls into 1/2 to 3/4-inch slices. Secure with toothpicks, if desired.
Preheat oven to 220C/200C fan forced. Place bread on baking trays; spray with oil. Bake 5 minutes or until heated. Meanwhile, spray mushrooms with oil. Heat a large frying pan over moderate heat. Cook and stir mushrooms, in batches, for 2 minutes or until tender. Transfer to large heatproof bowl; stir in garlic, vinegar parsley and spinach until combined and spinach wilts slightly. Spread bread with paste; top with mushroom mixture, olives and cheeses. Bake for 10 minutes or until bread is crisp.
Heat oven to 375°F Spray 8-inch square (2-quart) baking dish with nonstick cooking spray. In sprayed baking dish, combine apples, pears, sugar and allspice; toss gently to mix. Drizzle evenly with ice cream topping. In medium bowl, combine brown sugar, oats, walnuts and flour; mix well. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Sprinkle evenly over fruit mixture; press lightly. Bake at 375°F for 30 to 35 minutes or until fruit is tender and topping is crisp. Cool at least 15 minutes before serving. To serve, spoon liquid from baking dish over fruit. Top with whipped cream and caramel ice cream topping. Store in refrigerator.
Stir 3/4 cup picante sauce, sour cream and chili powder in a medium bowl. Stir the picante sauce, chicken and cheese in a large bowl,. Spoon about 1/3 cup chicken mixture down the center of each tortilla. Roll up the tortillas and place seam-side up in a lightly greased 11x8-inch shallow baking dish. Pour the remaining picante sauce over the filled tortillas. Cover the baking dish. Bake at 350F for 40 minutes or until the enchiladas are hot and bubbling. Top with the onion.
Cook ground turkey and chop into crumbles. In a separate pot, fill with 2 1/2 gallons of water. Add brown rice and boil on med-high for 15 minutes. Meanwhile, peel and small dice the sweet potatoes and add to rice. Cook for additional 15 minutes and add quinoa, barley and oatmeal. Cook for 15 minutes. Turn off stove and add final ingredients (frozen spinach, flax seed, salt and cinnamon). Cover and let sit for 1 hour. Add turkey and stir. Add additional water if needed. Store in Freezer.
Combine all seasonings and rub well over all surfaces of roast. Place roast in shallow pan and roast in 350 oven for about an hour until internal temp is 155 to 160 degrees F. Remove from oven, and let rest 5-10 minutes before slicing.
Brown beef, drain. Add the the next nine ingredients. Stir and simmer for 45 minutes. Add the remaining four ingredients. Simmer for another 30 minutes. Enjoy.
Combine all ingredients in a cocktail shaker filled with ice cubes and shake to chill thoroughly. Place the vanilla sugar in a shallow bowl or small plate. Moisten the rim of the glass with a little of the cocktail mixture or water and dip the moistened rim into the sugar to coat the edge. Strain the cocktail into the glass. Using a sharp paring knife, cut the bean lengthwise, leaving it attached on 1 end, so that it can sit on top of the glass rim. Serve chilled.
In a small bowl mix the salt and spices together. Cut the potatoes into wedges, about 12 wedges per potato. Rinse and dry the wedges and place in a baking tray. Spray the potatoes with cooking oil and sprinkle the spice mix evenly over the wedges. Bake at 350F for 40-50 minutes or until cooked.
Boil carrots til done, drain. Saute onion in butter til softened. In small baking dish, layer half of carrots, then half of cheese, repeat. Pour onions and butter over top. Sprinkle with crushed Ritz crackers. Bake at 350°, uncovered, for 30-40 minutes or til carrots are tender.
In a large bowl, combine hoisin, honey, ketchup, sweet chili sauce, soy sauce, rice vinegar, lemon juice, ginger, garlic, Chinese 5 Spice, brown sugar and cayenne; whisk. Place ribs in a large re-sealable plastic bag and pour the marinade over; massage until ribs are evenly coated. Transfer to the refrigerator overnight. Grease a 9 x 13-inch baking dish and place ribs in a single layer; cover the dish with aluminum foil. Transfer to the oven and cook ribs on 350°F for 1 hour or until tender, brushing with the marinade every 15 minutes. Pour marinade in a small saucepan and bring to a boil. Reduce heat to medium-low and keep a gentle simmer. After an hour, transfer ribs on a wire rack sits on a baking sheet. Brush the remaining marinade and transfer back to the oven for 20 minutes. Serve immediately with green beans and sprinkle sesame seeds.
Heat oil in a large nonstick wok, set over medium-high heat. Add the ginger, scallions, and garlic; cook, tossing and stirring, until fragrant, about 30 seconds. Add red-pepper flakes and orange zest, cook 20 seconds longer. Slip the sirloin strips in the pan and cook, stirring and tossing, until lightly browned, about 2 minutes. Add the broccoli and bell pepper; continue tossing and stirring until slightly softened but still crunchy, about 1 minute. Pour in the soy sauce and vinegar and bring to a boil, stirring constantly. Add roux and cook, stirring, until thickened, about 15 seconds. Immediately remove from heat. Let stand 1 minute before serving.
Cut or tear lavash into bite size pieces. Heat olive oil in skillet. (You only need enough olive oil to cover the bottom of the skillet.). Place lavash pieces into the hot oil and brown. Season with oregano, pepper and salt to taste. Remove from pan and place them on a paper towel to absorb any excess oil. Enjoy warm or cold.
In the bowl of your electric mixer, stir together the lukewarm milk, 1 tablespoon white sugar, and the yeast. Let this mixture stand 5-10 minutes or until the yeast is foamy. At this point add the flour, the remaining 3 tablespoons white sugar, and the salt and beat until combined. Add 1 egg and knead the dough for a few minutes. With the mixer running, gradually add small pieces of the softened butter, continuing to knead the dough for about 5 to 7 minutes or until the dough is soft and silky feeling. Place the dough in a buttered bowl, cover with plastic wrap or a clean towel, and leave to rise in a warm place until doubled in size. Once it has doubled in size, punch the dough down and, on a lightly floured surface, roll or press into a 13 x 9 inch rectangle. Transfer to a buttered or parchment lined baking sheet. In a small bowl, whisk together the cream, 1 egg and cinnamon for the egg wash. With a pastry brush, lightly brush the surface of the dough with the egg wash. Cover the dough and let rise until doubled in size. While the dough is rising, make the streusel topping. In a small bowl combine 1/4 cup sugar, 1/3 cup flour, and 1/4 tsp cinnamon. With a pastry blender, or your fingertips, cut in t1/4 cup butter until the mixture is lumpy. Set aside. Preheat the oven to 350 degrees F When the dough has doubled in size, once again lightly brush the surface with the egg wash. Evenly place the diced apple on the dough and then sprinkle with the streusel topping. Bake for about 35 minutes or until nicely browned and cooked through. Remove from oven and place on a wire rack. Serve warm or at room temperature.
Preheat oven to 500 degrees F. Mix melted butter and garlic powder. Brush onto sub rolls. Bake in preheated oven about 3-5 minutes, or until rolls are crispy around the edges. Remove from oven. Top bottom halves of rolls with equal amounts of ham, sauce and cheese, in that order. Top with top halves of rolls and return to the oven. Bake another 3-5 minutes, but watch very closely. The cheese should melt, but don't burn the bread!
Heat a grill to medium. Meanwhile, toss the asparagus with 1 tablespoon oil and sprinkle with salt and pepper. Brush the remaining tablespoon oil all over the crust. Grill the asparagus, turning, until charred and almost tender, about 6 minutes. Place the crust on the grill next to the asparagus. When the bottom browns, flip the crust over and sprinkle half of the cheese on top. Arrange the tomatoes over the cheese in a single layer and sprinkle the remaining cheese on top. As soon as the cheese melts, transfer the asparagus to the pizza in a single layer. Remove from the heat and sprinkle the basil on top. Cut into 8 wedges.
Blend milk, banana and ice, then add peanut butter and nutella, to prevent it from sticking in the blender. If it's too thin for you, add some peanut butter. If it's too thick, add some milk.
Preheat oven to 350. Mix cake mix, butter and sweetened condensed milk together. In 9 X 13 pan spread 1/2 of the mixture. Bake for 10 minutes. Remove from oven and sprinkle chopped Milky Ways on top. Take the remaining mix and drop randomly over Milky Ways. You do not need to smooth it out. Bake for another 20 minutes.
Preheat oven to 400. Fill a pot with 3 qts of water and bring to a boil; add rice and stir well. Cook covered for about 15 minutes, stirring occasionally, until rice is cooked but still firm to the bite. Drain and transfer to a mixing bowl. Toss the rice with a bit of butter to prevent grains from sticking together. While the rice is cooking, make a bechamel sauce. Heat the milk till you can see steam rising (do not boil). Melt the 4 T butter in a heavy saucepan over medium low heat. Add the flour and whisk till smooth. Add the hot milk a few tablespoons at a time at first, whisking till mixture is smooth before adding more milk. It will likely be very thick at first, but will become thinner as you whisk in more milk. As it thins, you can mix in more milk at a time. Cook, whisking constantly over medium low heat till sauce thickly coats the whisk. Season with salt and pepper and remove from heat. Pour the bechamel sauce over the rice, reserving a few spoonfuls for the top of the casserole. Add the ham and all but 2 T of the parmigiano-reggiano. Mix well and season to taste with salt and pepper. Butter the bottom and sides of a 2 1/2 qt baking dish that is about 3 1/2 inches deep. Pour in half the rice mixture. Slice the mozzarella about 1/8 inch thick and layer the slices over the rice. Add the remaining rice mixture and smooth the surface with a spoon. Spread the remaining bechamel over the top and sprinkle with the remaining 2 T parmegiano-reggiano. Bake for 15 minutes. If after 15 minutes, the top is not speckled with brown, place the casserole under the broiler for 1-2 minutes, or till top begins to brown. Remove from the oven and allow to settle for about 5 minutes before serving.
Heat cooking spray in large stove top casserole dish or large frying pan add bacon and fry until just crisp, remove from pan and set aside. add the chicken, shallot halves the garlic and the mushrooms to frying pan and brown for 5 minutes and then pour over white wine. Add thyme season well, cover and cook on low heat for 1 hour to 1hr 15 min until the chicken is cooked and the sauce is thickened. Just before serving stir in creme fraiche, warm through and garnish with parsley.
Toast coconut by putting it on a baking sheet and baking at 350 degrees. Stir once or twice. It takes 6-8 minutes.; Let it cool. Melt butter in a large nonstick skillet over medium high heat. Add rum, then sprinkile the brown sugar evenly over mixture. Cook until slightly thickened, about 1 minute. Lay the spears in the pan. Lower heat to medium low. Cook until deep golden and slightly browned on both sides, about 8 minutes. Transfer the pineapple spears to a serving platter. Return thhe pan with glaze to medium-high. Simmer until thickened, about 1 minute. Pour the glaze over the pineapple. Sprinkle with coconut before serving.
Preheat oven to 375°F. In a large, deep casserole layer ingredients in order given. Bake covered for 1 hour. Turn sausage. Leave casserole uncovered for another hour of baking.