HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large skillet, combine sausage, onion, garlic and bell pepper. Cook until sausage is browned and vegetables are tender. Put into large soup pot and add remaining ingredients except pasta, beans and zucchini. Bring to a boil and simmer 30 minutes. Add pasta, beans and zucchini and simmer another 20-25 minutes or until pasta is tender.
Fill a large pot with two liters of water and bring it to the boil. Add some salt if you wish (though you don't really need to). Peel the carrots and cut them into a small dice (no need to be too specific about size). Boil half of the carrots in the water. Whilst they are boiling, dice the potatos and onion. When the carrots are soft, mash them lightly. Add the vegetable stock and add the remaining carrots, potatos, and onion. Add the lentils now, too. Bring to the boil again and cook slowly until the vegetables are soft, and the lentils have thickened the soup. Enjoy with a hunk of chunky bread.
Combine olive oil, wine, and chicken broth in a saucepan; simmer over medium heat until reduced by about 1/2. Add the parsley, goat cheese, salt and pepper, and garlic. Continue simmering, stirring frequently, until sauce is creamy and thickened to your liking.
1. Cook pasta according to package directions. 2. Heat oil in large skillet over medium heat. Add onion and garlic. Saute 5-6 minutes or until tender. 3. Add peppers and snow peas. Saute 3-4 minutes or until just softened. 4. Add sausage and saute for 2-3 minutes to heat through. 5. Toss fusilli with sausage mixture. Season to taste with salt and pepper and serve with cheese, if desired.
Remove the zest from the lemon with a fine-tooth grater or a zester. If removed with a zester, chop finely. Squeeze the juice from the lemon and combine with the zest, olive oil, and cracked pepper. Season to taste with salt. Use as a marinade for grilled chicken, ribs, fish, roasts or chops.
Preheat the grill to hot and toast the bread on both sides. Spread a little mustard on each slice, then top with the cheese, laying the slices of cheese as close as possible to the edges of the toast. (Pile the grated cheese over the top evenly, again as close to the edges as possible.). Sprinkle over the Worcestershire sauce to taste then pop the cheese on toast under the grill. Cook for 2-3 minutes or until golden and bubbling. Season with salt and pepper and serve immediately with Branston pickle, chutney, relish and/or pickled onions. Serves 2 to 4 depending on "greed level" and hunger! Alternatively, serves an impoverished student as a main course meal! Tip - for full flavour, use a mature Farmhouse Cheddar and good quality thick sliced bread - I prefer white, but granary and wholemeal are fine. Final note - Cooking Style. There are generally two schools of Cheese on Toast Chefery, those who use grated cheese, and those who use slabs of cheese. It has even been suggested that peoples personality is reflected in how they cook their cheese on toast. Slabbers are direct and focused. The key for them being that is quick, easy, and generates minimal washing up. Graters tend to be more extravert and creative. They will spend minutes piling extra cheese onto each piece of the toast. Most of this cheese will fall off the toast when its inserted under the grill. Slabbers tend to think that the amount of grated cheese piled on a slice of toast is inversely proportional to the chance of being made to clean the grill pan. Obsessive Slabbers. An obsessive slabber will arrange the slices of cheese to totally cover the bread, not overlap the sides of the bread, and not overlap each other. Warning:A Slabber will generally be happy to be given a plate of grated Cheese on toast, but Graters always look disappointed with slab Cheese on toast! Relationships have ended over this point.
Cook barley in a saucepan according to package directions. Drain barley and remove from pan. In the same saucepan, saute onion and garlic in butter til soft. Add the barley, spinach and tomato and cook til spinach wilts. Season with salt and pepper.
Combine filling ingredients well in a mixer on medium speed. Roll out each pie-crust as thin as possible. With a 2 1/2" round biscuit or cookie cutter, cut circles of dough and press into sprayed muffin tin, making sure that dough comes up to the edge. Spoon salmon mixture into each crust, to the level of edge. Bake at 300 until puffed and just beginning to crack, but not browned. Cool, remove carefully from tin with knife. Repeat process until dough and filling is used up. When cooled, these can be frozen on a cookie sheet, then put in a freezer bag. When ready to serve, thaw and reheat in warm oven. Garnish with a few capers or a thins slice of baby English cucumber (pressed lightly into center at right angle) atop each.
Brown onion in the butter and oil, add the oxtails and brown slightly. Add the spices and herbs, then stir in the flour until it bubbles, adding more butter and oil as needed. Pour in the hot water and stock and bring to a boil. Add the remaining ingredients, except the egg and sherry. Simmer for 2 hours. Remove the oxtail, cut the meat and marrow away--add back to the soup and discard the bones. When ready to serve, chop the eggs coarsely and stir into the soup. Ladle into bowls, stir in a teaspoon of sherry to each, top with parsley -- and put a cruet of sherry on the table, for atmosphere if nothing else.
Heat 1 tablespoon olive oil in a large (4 to 6-quart) saucepan over medium heat. Add the onion and bell pepper along with a generous pinch of salt. Sweat for 5 minutes or until the onions are soft. Add the garlic and mushrooms and continue to cook for another 4 minutes. Add the broth, peas, rice, coriander and cumin. Increase the heat to high and bring to a boil. Decrease heat to low, cover and cook at a simmer for 1 hour or until the rice and peas are tender. Remove from the heat and gently pour the mixture into the bowl of a food processor and process until just combined.* Do not puree. Pour this mixture into a bowl and stir in the 3/4 cup of bread crumbs. Season, to taste, with salt and freshly ground pepper. Refrigerate for 30 minutes. Shape the mixture into patties and dredge on each side in the remaining 1/4 cup of bread crumbs. Heat one tablespoon of olive oil in a medium saute pan over medium heat. Add 2 burgers at a time and saute until brown on each side, approximately 3 to 4 minutes per side. To grill, cook on high for 3 to 4 minutes per side as well. Serve immediately. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Slice your favorite baguette. Douse with a balsamic vinaigrette (however you like your vinaigrette; I like garlic and shallots) Add thinly sliced tomatoes. Add a layer of roasted red peppers. Add a generous layer of sliced, fresh mozzarella. Sprinkle with herbs (thyme is good with this, or oregano) and salt and pepper. BIG AL is best when the flavors have had time to meld. It is one of the few sandwiches I make or order when eating at a local restaurant.
In a lg sauce pan or similar, brown meat until cooked through, drain any fat. Add chili seasoning, beans and tomatoes to pan. Stir to combine ingredients thoroughly. Simmer until sufficiently hot, generally about 15 minutes.
In a large slowcooker, place the beef cubes, broth, onion, garlic, carrots, celery, tomatoes, Worcestershire, thyme, marjoram, basil, salt and pepper. Cover and cook on low for 6-7 hours. When done, dissolve 3 tbsp cornstarch in the 1/4 cold water. Stir into the crockpot and replace cover. Cook the egg noodles according to package. Drain and stir into the crockpot. Cook on high for ten more minutes. Stir and serve. If you need more liquid, add it before serving.
Sprinkle chicken pieces with salt and pepper. In a large skillet, fry chicken in olive oil until golden on all sides. Reserving the oil in the skillet, remove the chicken pieces and place them in a large dutch oven with a cover; set aside. Saute onion and garlic in the same oil that the chicken was cooked inches. When onion becomes opaque, stir in the flour and cook an additional 2-3 minutes. Add the ham or bacon, paprika and wine; bring to a boil. Pour the wine mixture over the chicken; set the pot on the stove and bring it to a boil. Cover the pot, reduce the heat and simmer 30 minutes. Clean the shrimp and place it on top of the chicken; cover and continue to simmer for 10 minutes or until the shrimp are pink. Garnish with parsley sprigs. Helma suggests serving this with rice and a green salad.
Drain juice from pineapple and mandarine oranges and set fruit aside. Use 1 cup of juice from canned fruit in place of the water normally used to cook cranberries. In a medium saucepan, combine juice and sugar, boiling until sugar is dissolved. Add cranberries and return to boil. Reduce heat to med low, add salt, cinnamon, cloves, ginger and allspice. Cook untill all the berries have popped and suace is thickened, Cool to room temperature, Fold in reserved pineapple and mandarine orange segments. Chill until ready to serve. At serving time sprinkle chopped pecan over the top and enjoy.
In a bowl,mix all ingredients throughly except cornflake crumbs. Shape into 1 inch balls. Roll into cornflake crumbs. Arrange in a greased shallow baking pan and bake at 450 for 10 minutes or until browned.
Roughly mash the boiled potatoes in to small to medium sized chunks. Keep aside. Break the bread slices into small crumb-like pieces using your hands. Sprinkle salt water on the pieces, so that the bread becomes soft. Heat the oil in a medium sized pan and add the mustard seeds once oil is hot. Wait for mustard seeds to crackle. Add curry leaves, swirl around so leaves don't burn. Now add turmeric powder, green chillies, potatoes and salt. Fry the potatoes on medium heat for about 2-3 mins so that the spices are absorbed. Now add the bread crumbs. (If you find the crumbs are soggy, squeeze out excess water and then add the crumbs to the pan.). Stir to mix well. You can also add some more oil if you find the bread crumbs are too dry. Keep stirring for a couple of mins on medium heat. Turn off the heat. Sprinkle garam masala. Cover the pan and left sit for 2-3 minutes. Remove lid, stir to mix garam masala properly. Turn Upma in a serving dish, garnish with freshly chopped coriander leaves. Serve hot! Tip: You can also add freshly ground ginger to your Upma. (I prefer mine w/o ginger flavoring). Add ginger paste as per taste to hot oil after the mustard seeds crackle and before you add the curry leaves. Allow the ginger to brown a bit.
Put lemon juice, bbq sauce and taco seasoning in ziploc bag, seal bag and shake to combine. Put chicken in bag and seal. Place in refrigerator to marinade 2 hours. Pull chicken out of bag and bake or grill until fully cooked.
In a large pot combine water, vegetable broth, onion, celery, peas, corn, and carrots. Cook until boiling. Add biscuits by pinching off small pieces and dropping them into the boiling water; about 4 pieces per biscuit. Try to drop each new piece into an open spot in your water. Stir occasionally during this process and at the end to separate biscuit pieces. Let boil for a few minutes then add soup, butter, and seasonings. Stir until soup is dissolved. Bring back to a boil and turn down heat. Let simmer for 25-30 minutes until dumplings are at their desired texture.
Preheat oven to 350 degrees. Coat large skillet with nonstick cooking spray and heat over medium high heat. Add onion and sugar; saute 5 minutes or until tender, stirring. Reduce heat to medium and continue cooking for 10 to 15 minutes or until onion is caramelized or deep golden brown. Remove from heat and stir in sweet potatoes, cumin and black beans, mixing gently. Spoon mixture evenly down center of each tortilla. Roll up tortillas jelly roll style and place rolls seam side down in an oblong casserole dish coated with nonstick cooking spray. Drizzle melted margarine over burritos. Cover and bake 10 to 15 minutes or until well heated and crispy on outside.
Rinse the black beans thoroughly to keep dip from looking "muddy". Dump beans and corn into bowl. Squeeze in the juice from the lime. Add cilantro to taste. Chill. I think this dip is best served cold with Frito Scoops. You could also serve it with other chips, crackers, or tortillas, but I've seen people eat it with nothing but a spoon! It is best when made the day before, but it certainly doesn't have to be.
For the dough: Lightly grease large bowl with cooking spray. Mix water, sweetened condensed milk, oil, sugar, and egg in large measuring cup. Mix flour, yeast, and salt in bowl of standing mixer fitted with dough hook. With mixer on low, add water mixture. After dough comes together, increase speed to medium and mix until shiny and smooth, 4 to 6 minutes. Turn dough out onto heavily floured work surface, shape into ball, and place in greased bowl. (To make dough by hand: Combine dry ingredients in large bowl, make well in center of dry ingredients, add wet ingredients, and mix with wooden spoon until shaggy dough forms. Turn dough out onto heavily floured work surface and knead until shiny and smooth, about 10 minutes.) Cover bowl with plastic wrap and let rest in warm place until doubled in size, about 1 hour. For the filling: Melt 1 tablespoon butter in large skillet over medium-high heat. Add beef and cook until just beginning to brown, about 6 minutes, breaking up any large clumps. Using slotted spoon, transfer beef to paper towel-lined plate. Pour off all but 2 tablespoons fat from pan. Add onion and cook until softened, about 3 minutes. Add cabbage and toss until just beginning to wilt, 2 to 4 minutes. Return beef to pan and season with salt and pepper. To assemble and bake: Adjust oven racks to the upper-middle and lower-middle positions and heat oven to 350 degrees. Coat 2 baking sheets with cooking spray. Divide dough into 8 equal pieces. Working on lightly floured work surface, roll each piece of dough into 7-inch circle. Place one dough round in deep cereal bowl and top with one slice of cheese. Spoon 3/4 cup filling over cheese and pinch edges of dough together to form bun. Transfer bun, seam side down, to prepared baking sheet. Repeat with remaining dough, cheese, and filling, placing 4 buns on each baking sheet. Cover buns with plastic wrap and let rise until puffed, about 20 minutes. Bake buns until golden brown, about 20 minutes, switching and rotating position of baking sheets halfway through baking time. Brush buns with melted butter and serve.
Preheat oven to 350 F; line the bottoms of two eight-inch cake pans with parchment paper or wax paper and set aside. Prepare cake: first, place nuts in food processor and finely chop; remove from processor and set aside. Add eggs and white sugar to food processor and process until well mixed. Add flour, baking powder and chopped nuts to egg/sugar mixture in processor; pulse only until combined. Divide batter evenly between the two pans and take for 20 minutes, or until a tester comes out clean. Remove layers from pans and cool on a rack (remove paper). Prepare filling: place butter and sifted icing sugar in a mixing bowl and. cream together using an electric mixer. Add hot coffee, cocoa and vanilla; combine well. Place one cake layer on a serving plate, spread this mixture over the cake layer (use all of it) and then cover with the second cake layer. Cover well and refrigerate. Shortly before serving, prepare topping: in a chilled mixing bowl, with an electric mixer whose beaters have been chilled, beat whipping cream with the sugar and coffee liqueur. Spread over top and sides of torte, and serve.
Place the white sugar and brown sugar into a heavy saucepan. Pour the water into the centre, then make a large X across the sugar with your fingertip to let the water seep through. NOTE ~ Do not stir. Turn up the heat to medium-high and bring to a boil. Without stirring, boil for 8 minutes. Remove caramel from heat and once cooled, beat in yoghurt and vanilla extract.
Wash potatoes and cut into 1/2 inch squares. In a large bowl or large ziplock bag, coat potatoes with oil and spices. Shake bowl to evenly coat potatoes. Preheat grill to medium heat. Line a wire grilling basket or grilling wok with nonstick aluminum foil. Spread evenly over basket. Cook potatoes for 15-20 minutes or until tender (be sure to shake or stir the potatoes regularly to prevent burning).
Wash well and finely chop the wild fennel. Brown the chopped onion in a pan with abundant extra virgin olive oil, adding the fennel, the pine seeds, the raisins (which have been softened in lukewarm water then drained) and the anchovy fillets. After a few minutes add the pilchards, which have been cleaned and boned and a little warm water; salt and pepper and bring the cooking to an end. Boil the spaghetti in abundant salted water strain once they have reached optimum, firm consistency and flavor with the fish sauce. Good appetite, from Franco B.
Brown turkey with minced garlic and onions. When almost done, add spinach and cook until wilted. Add beaten eggs, tomato sauce, salt, pepper and parmesan cheese. Stir until well mixed and sauce is to your liking. Serve on hamburger buns and enjoy!
Mix peanut butter and honey in a standing mixer until smooth. Add oats in gradually. Add nuts. Add rasins. Use a ice cream scooper (x2), use muffin holders, refrigerate over night. Freeze well with air tight container and wax paper. Put in muffin pan.
Put butter, whipping cream, and salt into a pot and heat almost to a simmer, stirring often. Turn off burner. Add 3/4 tsp mint or peppermint extract and stir. At this point, you can also add the food coloring if you like, and also stir. Add 4 cups powdered sugar. Stir, then knead until smooth. Take small pieces and roll like a rope. Cut into bite-size pieces with clean pair of scissors.
In a small bowl, combine ranch dressing, lime juice, chopped cilantro and chipotle sauce. Season with salt and pepper to taste. In another small bowl, toss the cooked shrimp with 1/3 cup of chipotle ranch dressing. Taste and adjust seasoning. In a large bowl, combine the diced avocado, grape tomatoes, green onions, 1/3 cup bacon and Bibb lettuce. Toss with dressing and season to taste. Place the salad on 4 large plates. Place the dressed shrimp in the center of the plate. Top with the remaining bacon. Garnish with cilantro leaves if desired. Serve with warm flour tortillas.
Combine in sauce pan and cook and stir over medium heat until mixture thickens (about 12 minutes). Add 1 cup each nuts and cocoanut and beat until cool and thick enough to spread. Look for the"Clabber Cake" recipe #42165.
Preheat oven to 325°F. In a large bowl gently toss the lamb chunks with the flour to coat. In a large Dutch oven with a tight fitting lid, arrange first the lamb, followed by half potatoes, carrots, parsnips, onion and garlic in layers. Finish the top layer with the remaining potatoes. Season each layer with salt and pepper. Add broth (and whiskey if using), cover pot. Cook 2 to 2 1/2 hours until meat is tender and sauce thickened. DO NOT allow stew to dry out, adding stock as necessary! The last 15 minutes of cooking, add the green peas and cabbage. Watch carefully, being sure that cabbage doesn't cook too long and become slimy. Just before serving, garnish top of stew with the thyme and parsley. FYI: For a thicker sauce, in a small bowl combine 2 tablespoons of arrowroot or cornstarch with 2 tablespoons of stock or water. Whisk, breaking up any lumps and stir into the casserole, incorporating well.
Make the cornbread: Preheat oven to 450F and grease an 8" square pan. Sift dry ingredients together. Mix egg and buttermilk together and add to dry ingredients. Add melted butter and pour into prepared pan. Bake for approximately 18 minutes. Remove skin and bones from cooked chicken. Cut meat into small pieces. Make a sauce using chicken stock and flour; add chicken. Saute mushrooms in butter, season and add to chicken and sauce mixture; heat thoroughly. Cut cornbread into 8 squares; split squares. Place lower half of cornbread on a plate; cover with some of the chicken mixture. Replace the top half and cover with more of the chicken mixture. Serve immediately.
Pour the stock into a large, heavy pan. Add the beef, garlic, chopped coriander roots, cinnamon sticks, star anise, soy sauce, fish sauce and sugar. Bring to the boil, then reduce the heat to low and simmer for 30 minutes. Skim off any form that rises to the surface of the liquid with a slotted spoon. Meanwhile, divide the bean sprouts among four individual serving bowls. Remove and discard the cinnamon sticks and star anise from the stew with a slotted spoon. Ladle the stew over the bean sprouts, garnish with the chopped scallions and chopped fresh coriander (cilantro) and serve immediately.
Mix Karo and sugar, bring to a boil and boil 1 minute. Add peanut butter and Special K cereal. Drop by teaspoonful onto waxed paper. The recipe doesn't say how many cookies it makes. I'm guessing a couple of dozen.
Scoop the cheese spread into a small bowl; add the bacon, bread crumbs, parsley, and seasonings, if using. Mix well. Remove stems from the mushroom caps; discard. Gently rinse and wipe the caps clean. Spoon the cheese mixture into the mushroom wells; place on a lightly oiled baking sheet. Bake in a preheated 350*F oven for 8-12 minutes, depending on the size of the mushrooms. Serve hot.
MAKE THE DOUGH - NIGHT BEFORE. Mix milk, sugar and yeast. Let stand until it rises and thickens. Cut butter into 2 1/4 cups flour with mixer or pastry blender. Make well and add egg yolks and yeast mixture. Mix well and knead on floured board until smooth and not sticky. Divide dough evenly into 6 balls. Place in floured 9 x 12 pan, cover and refrigerate overnight. They should increase slightly in size. MAKE THE NUT FILLING - NIGHT BEFORE. Beat the egg whites until stiff. Add the nuts, 3/4 cups sugar and lemon juice. Mix well. Press the nut filling into a square pan, cover and refrigerate overnight. GETTING READY - NEXT DAY. Take the dough balls out of the refrigerator at least 4 hours before you will begin rolling them out. Take the nut filling out just before rolling the dough out. Cut the nut filling into 48 portions (6 x 8 rows) like you are cutting up bar cookies. Mix together remaining 1 cup of sugar and 2 tablespoons flour. Preheat oven to 350°F. Sprinkle work surface liberally with sugar/flour mixture to prevent dough from sticking. Roll one dough out to 10 inch circle. Using pizza cutter or knife, cut each circle into 8 slices (like a pizza). Put one nut portion at the large end of a slice; roll from large end to point, tucking in sides, forming a crescent. Trt to keep them pinched close so the filling doesn't leak out during baking. Place on ungreased cookie sheet with point on bottom. You can probably fit at least 16 cookies per tray. Continue until all dough is rolled and filled using plenty of sugar/flour mixture to prevent sticking. Bake at 350 degrees for 20 minutes or until dough is golden. Remove from oven and remove cookies from tray immediately to prevent sticking. Cool on wire rack.
Mix milk, evaporated milk, eggs, ham, and cheddar cheese together. Pour mixture into unbaked pie shell. Bake for 1 hour at 350 degrees Fahrenheit.
Heat water in a pan. Allow it to boil. The pan is to be used as a double boiler. Reduce heat, allow to simmer. Beat egg yolks in a bowl. Add sugar to the egg yolks. Mix well. Keep this bowl containing yolks and sugar (sabayyon) over the pan in which the water is simmering. Keep mixing the tolks- sugar mixture for 3-5 minutes while holding it over the pan. Put the chopped fruits in a bowl. Pour the sabayyon over the fruits. Gratinate for 2-3 minutes until a crisp brown colour appears over the fruits. Serve immediately if you want a hot dessert or add some ice cream (your favourite flavour) over the fruits-sabayyon mixture and serve as a cold dessert. Pour the sabayyon over this.