HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse the lamb in cold water, pat dry with a paper towel, then coat with 1 tablespoon olive oil. In a small bowl, combine the oregano, salt, pepper, and cinnamon to create a dry rub. Rub this mixture on the lamb coating all sides. Heat 3 tablespoons olive oil in a large dutch oven pot over medium high heat. Add the lamb to the pot. Brown the lamb on all sides (approx 1-2 mins per side). After the lamb is browned on all sides, transfer the lamb to a plate and allow to rest while you prepare the sauce and preheat the oven. Note: You may turn the stove off at this point, but do not throw out the oil nor clean the pan yet. Preheat your oven to 300 degrees farenheit (or if you prefer to use a crockpot, start preheating your crockpot). Dice the onion, carrot, and garlic. In the same pan that was used for the lamb, cook the onion, carrot, and garlic on medium heat until soft (approximately 5 minutes). Then add the red wine, tomatoes, cinnamon, bay leaves, thyme, and salt to the pot. Stir. Reduce the heat to low to simmer for 5 more minutes. Submerge the lamb in the pot with the tomato sauce, cover with a lid and cook slowly in your oven or crockpot until lamb reaches a safe temperature (145-medium rare, 160-medium, 170-well done). Oven time at 300 degrees is approximately 1 and 1/2 hours. When the lamb is done cooking, remove from oven and skim the fat off the top and throw away. (Optional) Serve over a bed of hilopitaki or orzo pasta.
Mix all ingredients well. Spread on a baking sheet and toast in 350 degree oven for about 45 minutes, stirring occasionally until browned.
Pre-heat oven to 400°. Combine apple, walnuts, sugar, flour, cinnamon, vanilla and salt in medium bowl and mix well. Gently fold in berries. Roll out pastry and cut into twelve 4 1/2-inch rounds. Place 2 tablespoons berry filling on half of round, leaving about 1/2 inch along edges. Fold the other half of pastry over filled half, moisten edges and seal by pressing with fork. Repeat this procedure until all rounds are folded and sealed. Combine 2 tablespoons sugar with 1/2 teaspoon ground cinnamon. Brush each empanada with melted butter and sprinkle with cinnamon-sugar. Bake on greased cookie sheet 18-20 minutes or until golden brown.
Place first 10 ingredients in the crock pot along with garlic. Cook on low for approx 6 hours. Remove beef and shred. Put back in the crock pot and mix with other ingredients. Let cook for about a hour. Serve meat with warm flour tortillas, salsa, and cheese. You may also want to include sour cream, tomatoes, etc.
Rinse hominy and drain well. Chop green pepper, onion and celery. Toss hominy and veggies together. Stir in pickle relish, celery seed, salt cheese and mayonnaise. Chill and serve cold.
Combine all ingredients in a bowl and whisk until all sugar is dissolved. Pour the marinade over the sablefish and let stand for 24 hours. Rotate the fish if need be to get even coverage. Remove from the marinade and slice thinly with a sharp knife. It is important to note that this is raw fish. It should be frozen for at least 3 hours prior to use to kill parasites. Serve the fish with pickled ginger, wasabi and a good quality soy sauce.
Line an 8 x 8 x 2 inch or 9x9x2 inch baking pan with foil, extending the foil over edges of pan. Butter foil; set aside. In a 2-quart saucepan, combine white chocolate chips and sweetened condensed milk; cook and stir over low heat just until chocolate melts; remove from heat. Stir in 1 cup nuts, orange peel, and vanilla. Spread fudge evenly in the prepared pan. If desired, sprinkle with additional nuts and press them lightly into fudge. Score fudge into squares while warm. Cover and chill about 2 hours or until fudge is firm. When fudge is firm, use the edges of the foil to lift it from pan; cut into 64 squares. To store--layer fudge between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 1 week.
Whisk together vinegar, maple syrup, soy sauce, sesame oil, and gingerroot in a small bowl. In a large bowl, combine cabbage, onions, carrots and apple. Pour dressing over salad and mix well. Refrigerate for 1 hour before serving.
Thaw frozen bread dough overnight in lightly sprayed loaf pan; covered with sprayed plastic wrap. Spread thawed dough onto a large baking sheet; approximately 15x20 inches; and 1/4 inch thick. Combine brown sugar and cinnamon. Spread melted butter over dough, and sprinkle with brown sugar and cinnamon mixture. Working carefully, from the long edge, roll the dough. Cut the dough into 1 3/4 inch slices and place in a lightly greased 8x8 inch baking pan. Should make 12 rolls. Bake at 400 degrees for 20-23 minutes in preheated oven until golden brown. While the roll are baking, combine the icing ingredients with a whisk until smooth. Remove the rolls from the oven when nicely browned and allow to cool slightly. Spread icing over rolls.
Cook pasta according to package directions; drain and keep warm. In large saucepan cook bacon pieces until crisp; drain; set bacon aside, reserving about 2 tbsp fat. Add onion, garlic, basil, oregano, and peppers to bacon fat; cook 5 minutes. Add tomatoes and vinegar; cook over medium-high heat 10 minutes or until slightly thickened. Stir in salmon and cream; heat through. Serve over hot cooked pasta. Garnish with cheese.
Combine the chickpeas, cucumber, onion and mint in a large bowl. Combine the yoghurt, oil and tahini in a small bowl. Add yoghurt mixture to the chickpea mixture and stir with a large metal spoon until combined. Taste and season with salt and pepper.
Heat oil in a pan until it shimmers. Add the onion and bell pepper and cook for about thirty seconds. Add the garlic, cumin and mexican oregano and cook until the onions and peppers are really soft. Add the salsa and black beans and cook until heated through. Using a potato masher, roughly mash the black beans so that some are broken and some are whole. Add the corn and cook until heated through. Stir in the sour cream. Spray a 9 X 13" casserole pan with cooking spray. Spread about a 1/2 cup of the enchilada sauce over the bottom of the casserole dish. Spoon the black bean mixture evenly in the center of the tortillas. Roll the tortillas up leaving the ends open, and place them seem down in the casserole dish. When I made this I got 6 pretty well stuffed tortillas and it almost totally filled my baking pan. Pour the rest of the enchilada sauce over the enchiladas, and use more or less to suit your liking. Cooking times vary. If you make this dish ahead of time and put it in the fridge and it cools down all the way I cover it with foil and put it in a 350 degree oven for 30 minutes, and then uncover it and sprinkle the cheese all over it and return it to the oven for another 15 minutes or until it's bubbling and heated through. If you make the bean mixture and stuff the tortillas immediately you won't have to bake it for as long, 10 minutes at 350 degrees uncovered and then sprinkle the cheese over and bake for another 10 minutes and that should do it. Since everything has already been cooked the key here is just getting it heated through. Serve topped with your favorite enchilada toppings. Enjoy!
Peel and cut pumpkin to about the size of 1/2 med potato. Place into an ovenproof dish. Drizzle olive oil over pumpkin pieces. Add crushed garlic, course ground salt and freshly ground pepper to taste. Toss to coat the pumpkin evenly. Bake in oven on 210°C for approx 30 minutes or until pumpkin is soft and golden.
Preheat oven to 350 degrees F. Spread the nuts out on a metal baking pan or a large sheet pan with ridges. Bake for 10-12 minutes or until they are very hot and fragrant. Carefully dump nuts into a dish towel which you've spread across the counter - a ridged dish towel or one with some sort of embroidery works well because it provides more friction. Bring the ends of the dish towel up around the still-hot hazelnuts and wrap them up like a present. Using your hands, rub them between the towel and the work surface so that the friction created by the rubbing loosens the skin. Discard the skins and enjoy the toasted hazelnuts whole or crush them for your favorite recipe.
Combine dressing ingredients and shake vigorously in a jar. Toss lightly with vegetables. Cover tightly and refrigerate about 24 hours, tossing occasionally. Serve on lettuce leaf or salad greens.
Boil potatoes until tender but don't overcook! Drain well. Mash the rest of the ingredients into the potatoes right in the pot with a potato masher. You can use an electric mixer but be careful not to over beat.
Line 2 cookie sheets with parchment. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees. In a bowl, whisk together the flour and baking soda. Using an electric mixer, beat the butter, sugar and peanut butter on medium speed until fluffy, about 5 minutes. Add the eggs, 1 at a time, beating well after each addition and the vanilla. With the mixer on low speed, gradually add the flour mixture, beating until just combined. Stir in peanuts. Place the pretzels in a bowl. Scoop dough by rounded Tbs.full and drop a few balls of dough in the bowl and toss to coat. Place the cookies on the prepared pans. Bake, rotating the pans after 10 minutes, until golden but still soft to the touch, about 15 minutes. Let cool slightly before transferring to racks to cool.
Cook the sauce: Put the olive oil and sliced garlic into a heavy sauce pot or broad saute pan. Turn the heat to medium-high. Cook gently until the garlic becomes colored a light gold, then add the creole seasoning (do not omit this), and stir, once or twice. Stir in the tomato paste, turn the heat down, and break up well with a metal whisk. Add no salt, add pepper, if desired. Put in the two (or three) tablespoons red wine, and reduce a little. Then add the broth, water, and tomatoes. Bring to a simmer, stirring every so often, and cook gently for 20 to 30 minutes. Remove pan from heat. Make the meatballs: Put the egg, egg yolk, salt, pepper, to taste, the nutmeg and all the herbs into the bowl of a food processor. Grate in the cheese. Puree. Set aside. Remove the soft white crumb from both sides of the split baguette. Measure 1/2 cup of it, save the remainder for another purpose, or discard. Put into a bowl with the milk, squeeze between the fingers until it is well broken up. Add to the food processor with the wet ingredients, and pulse to well combine. Empty the contents of this into a bowl with the crumbled meat. Work to a paste, adding some chopped fresh parsley. Form into 12 meatballs, and place evenly on a foil lined, sprayed sheet pan. Bake at 400 degrees for 12-15 minutes. Remove, add to sauce, using a spatula to loosen balls, if necessary. Keep oven on. Bring a pot of salted water to a boil to cook pasta. Combine olive oil and garlic powder to taste (1/2-1 teaspoon), brush on both sides of cut baguette. Sprinkle lightly with Parmesan cheese, a pinch of salt and pepper, and chopped parsley if desired. The bread needs to bake for 10 minutes, add it to the oven, on a sheet pan, to bake, when dropping the pasta. Return the pan of sauce to the stove and bring to a gentle simmer, covered, simmer till done, but less than 10 minutes. Drop the pasta into boiling salted water, cooking till al dente. Retrieve the meatballs to a plate with tongs. Reserve a little of the pasta cooking water. Drain the pasta, toss with the tablespoon of butter, if using, a handful or two of grated Parmesan cheese, and adding about 2 cups of the sauce. Thin lightly with cooking water if nessecary. Cut the garlic toast into pieces. Place pasta on warm plates, topping each with three meatballs, and sprinkle each serving with more grated Parm. Serve at once with garlic bread on the side, and if desired, any additional sauce.
Place all ingredients in crock pot and add 3 Celsius water (more or less, as desired) - or place in gallon freezer bag if freezing. Cover and cook 5-6 hours on high. 30 minutes before serving, add biscuit dough and cook until biscuits are cooked through entirely.
Firstly, follow instructions on tempura batter packet. Slice the fish fillets into 2 - 4 inch chunks, and coat with tempura batter. Heat the oil for deep frying (3 cups) in a shallow pan, and deep fry till golden brown. Set Aside. In a wok, put 3 tablespoons of oil in and fry onions for 2 minutes on medium until fragrant. Add assorted peppers in and stir-fry on high heat till cooked, or if desired, till slightly charred (for a pleasant, sharper taste.). Add in the deep fried fish fillets with the peppers, fry on high heat for 1 minute Cover, and leave to simmer on low heat. While fish and peppers are simmering, in a sauce pan, heat 1 teaspoon of oil and heat on medium flame. Add 4 tablespoons of abalone sauce and fry for a few seconds. Then, add the cornflour and 4 tablespoon of water together separately into a cup, mix well, add to abalone sauce. Stir gently until mixture is bubbling. Pour the abalone sauce seasoning into the simmering wok. Take off heat. Mix chopped coriander with the stir-fry dish. Serve immediately.
Preheat oven 375F. Grease and flour a 9 in. tart or pie pan. In a mixing bowl, combine flour, 2 T sugar and baking powder. With a pastry blender or 2 knives, cut in 1 1/2 T margarine. Add egg whites, milk and vanilla; beat until smooth. Batter will be stiff. Spoon into prepared pan and spread batter to fit pan. Arrange apple slices, overlapping, in 2 concentric circles to cover batter. In a small bowl, combine 3 T sugar and cinnamon; sprinkle over apple slices. Dot with 1/2 T margarine. Bake 30 min. Cool 10 min before serving.
Preheat oven to 350°. Place muffin cup liners in 12 muffin cups; coat with cooking spray. Weigh or lightly spoon 6.75 ounces (about 1 1/2 cups) flour into dry measuring cups; level with a knife. Combine 6.75 ounces flour, baking powder, salt, and baking soda in a small bowl, stirring with a whisk. Combine granulated sugar, cream cheese, and 1/4 cup butter in a large bowl; beat with a mixer at high speed until well blended. Add amaretto, vanilla, and egg to sugar mixture; beat with a mixer at medium speed until well blended. Combine sour cream and 1/4 cup milk in a small bowl; stir with a whisk until well blended. Combine apple and 1 tablespoon flour in a small bowl; toss well. Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour mixture. Beat just until blended. Fold in apple mixture. Divide batter evenly among muffin cups. To prepare the streusel, combine 2 tablespoons flour, brown sugar, and ground cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal; stir in almonds. Sprinkle streusel evenly over cupcakes. Bake at 350° for 27 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove the cupcakes from pan. To prepare glaze, combine powdered sugar and 4 teaspoons milk in a small bowl, stirring with a whisk. Drizzle glaze over cupcakes.
Preheat oven to 350 degrees F. Cook spinach in microwave on HIGH for 4 minutes -Don't add any water. Cool and squeeze dry. Saute in sprayed pan, onion, celery, red pepper, and carrots for 5 minutes until golden. Add mushrooms and cook 5 minutes longer (or cook vegetables uncovered in the microwave for 6 to 8 minutes on HIGH). Chop spinach coarsely. Combine with remaining ingredients and mix well. Pour into a sprayed 7" x 11" Pyrex casserole. Bake uncovered at 350F for 45 to 50 minutes, until firm. Cut into squares to serve.
Make a strawberry puree by blending the defrosted strawberries in a blender until smooth (save this puree in a covered container in the fridge). Fill a 16 oz. glass with ice, then dump the ice into a cocktail shaker. Add 2 jiggers (3 oz.) of the vodka, 2 jiggers of strawberry puree, and 2 jiggers of lemonade to the shaker. Stir or shake the shaker, then pour, including the ice, back into the glass. Garnish with sliced strawberries on the rim.
Mix dry ingredients together in a large bowl. Mix eggs, milk, oil, and vanilla together, then pour over dry mixture and mix well. Stir in pecans. Spray waffle iron with cooking spray. Cook according to your wafflemaker's instructions.
In a small bowl, add the sour cream, mayonnaise, and salsa; stir to combine. Spread mixture evenly over the tortillas. Sprinkle lightly with salt and pepper if desired. Top with roast beef slices; then top with lettuce. Roll up tightly and secure with toothpicks. Cut in half and serve with salsa for dipping.
Chop up beef; roll into seasoned flour. Place into a hot oiled pan to brown (Will go crusty on the base. Do not worry). Add the chopped onion, carrots, and turnips. Cook on medium until softened. Dissolve beef bouillon cubes in about 3/4 pint of water. Pour mixture into stew. Season with salt and pepper. Slow cook on low heat until beef is tender, approximately 1-1/2 to 2 hours. Stir often and keep the gravy level up by adding water. DOUGHBOYS: Blend flour and suet together. Mix in a little water at a time to make a dough. Roll into balls and place on top of gravy about 15 to 20 minutes from end of cooking. Make sure there is enough gravy as they soak up the liquid. Best cooked with lid on pan. When ready they are light and fluffy about double the size. To serve, take out doughboys and thicken the gravy if required with gravy thickener or a little cornflour mixed with water. I like to cook the stew in the morning, switch it off and reheat when making the doughboys for our evening meal; always tastes much better.
Cut carrots into 1/2 inch slices. Cook carrots until tender; drain and sprinkle with sugar and lemon zest. Add 2/3 cup water to carrot mixture. Cook over very low heat--add water to keep from burning. Add lemon juice or sugar as needed. Simmer till the syrup is thick and carrots are almost transparent Serve with beef.
Place all the ingredients except the butter in a blender. Blend just enough to combine the ingredients (don't overmix). In a large nonstick skillet or on a griddle, melt some butter over medium-low heat. Pour 1/4 cup of batter per pancake into the skillet, cooking several pancakes at one time, but not overcrowding them. Flip the pancakes when the edges look like golden lace. Cook for just a bit longer, until the second side of the pancakes turn golden. (These don't take long to cook because the batter is thinner than regular pancake batter.). Repeat until all batter is used, adding the remaining butter to the pan as needed.
Mix dry ingredients in large bowl. Add combined wet ingredients. Fold in blueberries. Coat bottoms only of muffin tin. Fill 3/4 full. Bake at 350°F for about 15 minutes. Allow to sit for 5 minutes before removing from pan. These freeze well.
Place beef in slow cooker. Combine remaining ingredients, except rolls. Pour over meat. Cover and cook on Low 8 hours or overnight. Shred beef by pulling it apart with 2 forks and add one cup sauce. Reheat mixture in microwave or on stovetop and spoon BBQ beef onto warm, open-face rolls or buns. Top with additional warm sauce if desired. Nutrition Information per Serving: 298 Calories; 16g Fat; 18g Protein; 19g Carbohydrates; 1g Dietary Fiber; 3g; Cholesterol; 373mg Sodium.
Saute the bacon until crispy. Remove bacon and reserve for another use, but leave the bacon drippings in the pan. Add the chopped tomatoes, chopped scallions, and cumin to the pan. Saute them in the bacon fat until they are soft, about 5 to 8 minutes. Add the beans (including liquid) to the pan. Add sugar, water, and the chicken bouillon. Bring to a boil, and simmer for 10 minutes more, until most of the water has evaporated and the beans have thickened. Remove from heat and stir in the chopped cilantro. Serve with rice.
In a large mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla. Combine the flour, cinnamon, baking powder, baking soda, ginger and nutmeg; add to creamed mixture and mix well. Stir in nuts. Spread into a greased 13 x 9 x 2 inch baking dish. Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. In a mixing bowl, beat the shortening, confectioners' sugar, orange juice and orange peel until blended. Frost bars; cut into squares. Top each square with a candy pumpkin.
Heat the olive oil in a pan and add garlic and rice; cook until rice is a bit brown. add all other ingredients and bring to the boil. reduce heat to medium low; cover and let cook for 20 minutes. Fluff with a fork and serve.
Place cabbage, onion, parsley, orange zest, and blueberries in a large bowl. Gently toss to mix evenly. In a separate small bowl, whisk together blueberry mayonnaise, sour cream, blueberry vinegar, orange juice, sugar, cloves and nutmeg. Season with salt and pepper to taste. Pour dressing over cabbage and blueberry mixture and toss gently to coat. Refrigerate for 2 hours before serving. Garnish with orange, if desired. Blueberry Mayonnaise: In a food processor fitted with the metal blade, place egg, egg yolk, Dijon mustard, blueberry vinegar, salt and pepper. Process for 30 seconds until well combined. Turn on the processor and drizzle the olive oil down the chute in a slow steady stream until incorporated. Don't over-process or the mayonnaise will break down. Taste and adjust the seasoning if necessary. Store in an airtight glass container in the refrigerator. Use as a condiment or salad dressing.
Bring a large pot of salted water to a boil.Cook pasta in boiling water until just al dente. Meanwhile, heat olive oil in a large skillet. Add garlic and red pepper flakes; cook until fragrant. Add remaining ingredients except pasta; simmer about 10 minutes. Drain pasta;add to sauce and cook, stirring, about 2 minutes. Season with salt and serve.
Combine soy sauce, brown sugar and fish sauce, set aside. Heat 1 tablespoons oil in skillet over high heat. When hot, cook fish skin side down 2 minutes, or until lightly browned. Turn and cook one minute, then remove from skillet. Reduce heat to medium and add remaining 1/2 Tbsp oil. Add onion, cook 2 minutes or until wilted and just beginning to brown. Add garlic, cook one minute. Add soy sauce mixture, stir well. Return fish to skillet and cook 2-3 minutes, or until sauce is dark and syrupy. Top with lime juice and black pepper. Serve with steamed rice and vegetables (sauteed greens are good here!).
In a heat-proof bowl dissolve the Jello gelatin powder with boiling water and 3/4 cup sugar until NO granules remain (this might take a few minutes). Add in whipping cream or evaporated milk or table cream and 2 cups milk; sir until completely dissolved. Add in more sugar if desired to taste and stir until combined. Pour into an 8 or 9-inch square pan. Freeze until solid (about 5 hours. Let stand 8-10 minutes before serving. Store tightly covered with foil or remove to a plastic container and cover. Delicious!
Place shallots and mustard in a stainless steel bowl and mix. Alternately add oil and vinegar. Add all other ingredients and mix well.
Brown ground beef and drain. Cook onion and green pepper until tender. Add to ground beef. Stir well and add drained green beans. Mix well. Add whole jar of spaghetti sauce and mix well. Put in 9x13 casserole and top with frozen tater tots spread evenly over top. Bske at 350 until tater tots are crisp and casserole is bubbly (about 25 min.). Or, you can bake it at 375, watching so that tater tots do not burn but still get crispy and casserole is bubbly (about 15-20 min). Serve hot with a green salad and bread sticks.
Glaze the onion in butter. Add the carrots, the milk and some pepper (to taste). Leave to simmer on medium heat for 15 minutes, stirring from time to time.