HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rub meat with spices. Fry in cooking oil until browned on all sides. (I love to use a cast iron pan for this part). Remove to plate. Fry onions and garlic in same pan until very soft, adding tomatoes part way through so they get cooked as well. Add meat to a large pot along with tomato mixture, add in tomato paste, mix thoroughly. Add water to cover, pierced dried limes and salt to taste. Bring to the boil. Simmer covered on low until meat is tender. Remove liquid so that the amount of liquid left in the pot is what you would usually cook rice inches. Add soaked white basmati rice. Simmer covered until the rice is done.
Start by browning your bacon, when almost brown, throw in the mushrooms, onions and garlic powder and cook with the bacon. (It will give the mushrooms and onions a lot of flavor). In another pan put your cans of green beans in there with the butter, salt and pepper and let the butter melt. Then pour the bacon, mushroom, onions, and the bacon grease all in the green beans. (Note you might not want to pure all the bacon grease but enough for flavoring). Heat for about 10 minutes on medium heat and the flavor is great.
Bring 4 quarts water to a boil in a large pot. Stir in 2 T. salt and the pasta and cook until completely tender. Drain the macaroni in a colander, then rinse until cool. Meanwhile, combine the shallot, 3 tablespoons of the lemon juice, oil, Dijon, garlic powder, 1/2 t. salt and a pinch of pepper in a large bowl. Toss the rinsed pasta with the shallot mixture, then stir in the eggs, celery, pickle relish and parsley. To Store: Cover the bowl tightly with plastic wrap and refrigerate up until 3 days. To Serve: Stir in the mayonnaise, milk and remaining 2 T. lemon juice into the salad and season with salt and pepper to taste. To Serve Right Away*: refrigerate pasta until well chilled, about 3 hours, before tossing with the mayo, milk and lemon juice. **I think you could probably get away without 3 hour refrigeration, but I would recommend it so the mayo taste could mellow out.
Carefully lice corn kernels from the cobs and set aside. Then, in a med bowl, whisk together cornmeal, flour, salt and baking soda. Add cheddar cheese and stir, then mix in corn and green onions. In a separate small bowl, combine egg and milk and whisk until frothy. Add to corn mixture and combine well. Heat oil in a large frying pan over med heat. To form patties, scoop 1/4 of batter at a time and place in hot pan. Flatten patties slightly with the back of spatula. Fry 5-6 minutes, turning half way through, until patties are golden brown on each side.
Soak Raisins in hot water for 20 minutes to plump them, then drain. In small bowl, whisk together the vinegar, oil, lemon juice, honey, and salt. Combine the carrots, walnuts, parsley, raisins, and vinegar dressing in a medium bowl and toss to coat. Divide evenly among 4 salad plates.
In a bowl mix together the soup with Worcestershire sauce and evaporated milk until well combined. Mix in the shredded cheese; set aside. Season the chicken breast with seasoned salt and black pepper. Heat butter in a large skillet over medium heat. Add in the chicken breasts and cook for about 3 minutes on both sides or until nicely browned; remove to a plate. To the same skillet add in the onion and saute for about 3 minutes. Add in fresh garlic and cook for 2 minutes, then add in the mushrooms. Return the chicken to the skillet and pour the mushroom soup mixture over. Lift the chicken with a fork to coat in the sauce. Simmer uncovered over medium-low heat until the chicken is cooked completely (about 25-30 minutes). Season the sauce with more salt if desired.
Cut two 10-inch circles of parchment or waxed paper; Use one to line a 10-inch round cake pan; Reserve the second piece. Sift the flour, sugar, baking powder, and salt together into a mixing bowl; Make a well in the center of the flour mixture; Add one cup of dried cherries to the dry ingredients just before blending in the cream. Add the cream to the flour mixture and stir by hand just until the batter is evenly moistened. Place the dough into the lined cake pan and press into an even layer; Cover the dough with the second parchment paper circle; Freeze the dough until very firm, at least 12 hours. Preheat the oven to 350°F; Prepare a baking sheet by spraying it lightly with cooking spray or lining with parchment paper. Thaw the dough for 5 minutes at room temperature; turn it out of the cake pan onto a cutting board; Cut the dough into 10 equal wedges and place them on the baking sheet about 2-inches apart; Mix the milk and confectioners' sugar together to make a glaze and set aside. Bake the scones until golden brown, 30-40 minutes; Cool them on the baking sheet for a few minutes then transfer to cooling racks; spoon glaze over the scones while they are still warm. Serve the scones warm or at room temperature; Serve baked scones the same day they are made or freeze for up to 4 weeks.
Mix oatmeal and buttermilk. Add eggs. Combine dry ingredients separately. Add to the oatmeal mixture. Stir in the butter. Gently stir in the blueberries (or add 10-12 blueberries to each pancakes after pouring the batter on the griddle). Cook on hot greased griddle until bubbles show through. Flip and cook on other side until golden brown.
For Cake: In large mixing bowl, combine butter, vinegar, vanilla and lukewarm water. In another bowl sift flour sugar,cocoa, curry powder,baking soda and salt. Pour dry ingredients slowly into butter mixture. Mix on low speed with mixer. Use spatula to scrape the sides and blend until smooth. Preheat oven 350*. Spray pam on two round baking pans. Sprinkle flour on sprayed pans. Shake off excess. Bake for 35 to 40 minutes or until a toothpick inserted in center comes out clean or when you press on the top, the dent comes back then the cake is done. Cool on racks. For Filling:. In small saucepan add filling ingredients.Bring to a boil and then simmer until jelly consistency. Stir frequently. Do not burn. Set aside. When cool, spread between the two cake layers. For Frosting:. In another saucepan heat cream, butter, yellow curry and corn syrup. Bring to a boil and stir. In stainless steel bowl add chocolate pieces. Pour boiling cream mixture over chocolate pieces. Leave for 5 minutes. Stir to mix. Pour over cool cake and spread with spatula. Cool until serving.
Combine all ingredients except the (2/3 C water and corn starch) and bring to a slow rolling boil. Add corn starch to 2/3 C water and whisk thoroughly, then combine with boiling sauce base. Whisk until thickened. This sauce is actually as close as I can come to Mr. Lee's Sauce from Oriental Inn in Marshfield, MO. He's made the "BEST" Springfield-Style Cashew Chicken in America since 1982. Period.
Preheat oven to 350 degrees. Grease a 9 X 9 pan. In a large bowl combine the corn meal, flour, sugar and baking powder. Mix to combine and then add the milk, eggs and melted butter and mix well taking care not to over mix. Gently fold in the blueberries. Pour the batter into the prepared pan and bake for 20 to 25 minutes. You can, if you prefer, make this recipe as muffins.
For the Salmon Loaf: Combine salmon, breadcrumbs, milk, onion, green pepper, egg, lemon juice, celery salt, and pepper; mix well. Press mixture into an 8x5x3-inch loaf pan coated with cooking spray. Bake at 375 degrees F for 45--50 minutes, or until done. Remove from oven and let stand 3 minutes. Remove loaf from pan. Serve with Cucumber-Dill Sauce. For Cucumber-Dill Sauce: Combine all ingredients; mix well. Cover sauce, and chill 30 minutes; stir before serving.
Meatballs: In a bowl mix together, sausage, crumbs, cheese, egg, water, parsley, onion. Mix and form into balls, 1 1/2 inches. Coat in crumbs Yields 16 balls. Bake at 400 degrees for 25 - 35 minutes. Pasta: Cook as directed on package. Drained and added 1 tablespoon of butter. Sauce: In a large sauce pan, empty jar of sauce and add Italian seasoning, fennel seeds, dried basil, and honey. Bring to a simmer, stirring occasionally. Add cavitelli and meatballs to sauce and simmer for 15-20 minutes until heated through.
Place bread in mixing bowl with milk, soak for a minute or two. Add breadcrumbs, beaten egg, Worcestershire sauce, gravy master, mustard, 3 T of ketchup, onion powder, salt and pepper. Mash this all up into a paste. Add meatloaf mix; mix well and form into loaf. Mix tomato sauce and remaining 2 tbsp of ketchup together and pour on top. Bake at 350°F for 40 minutes.
Dressing -- Mix all the ingredients (except the mint) in a small bowl or measuring cup. Mix well to combine. Set half of the orange that you sliced as a garnish off to the side. Salad -- In a medium bowl, add the carrots and both raisins and mix well to combine. Toss with 1/2 of the dressing and check for seasoning (salt and pepper). Add a bit more of the dressing, but save a little to add right before you serve. Cover well with saran wrap and refrigerate for at least 1 hour. Serve -- Before serving, toss well, and add in the pecans, mint and the reserved dressing if necessary. I like to plate and garnish with some of the orange slices. ENJOY!
For Cake: Preheat oven to 350. Butter three 9" diameter cake pans with 1 1/2"-high sides. Line bottom with parchment paper. Combine 1/3 cup flour and next three ingredients in processor. Process until nuts are finely chopped. Whisk remaining two cups flour, cinnamon, baking powder, salt and baking soda in medium bowl to blend. Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs one at a time, beat well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia nut mixture, then carrots and crushed pineapple. Divide batter among pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Cool in pans, on rack 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely. For Frosting: Beat cream cheese and butter in large bowl until smooth. Beat in powdered sugar, then cream of coconut and both extracts. Chill until firm enough to spread. ,about 30 minutes. Place one cake layer, flat side up on platter. Spread 3/4 cup frosting over top of cake. Top with second cake layer, flat side up. Spread 3/4 cup of frostin gover. Top with third cake layer, rounded side up, pressing slightly to adhere. Spread thin layer of frosting over top and sides of cake. Chill cake and remaining frosting 30 minutes. Spread remaining frosting over top and sides of cake. Arrange whole nuts and ginger around top edge of cake. Chill 1 hour (Cake can be made one day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.).
Combine water, oil, and garlic in a roasting pan. Add squash and season with salt and pepper. Using your hands, turn the squash in the oil mixture to make sure it is well coated. Bake at 220C for 20-30 minutes, until just starting to brown, stirring halfway through cooking. Divide baby spinach between palte. Top with squash, and drizzle with a small amount of the pan juices.
Whisk together tamari, honey, ginger, garlic, orange zest, sesame oil and red pepper flakes in a small bowl. Cover; chill. Then stir in sesame seeds and green onions. Best Served Chilled. "This is my twist off a Food Network Recipe". By: Chef Travis W. Holland.
melt butter and oil in large saucepan. add onion and garlic, cook until softened. add milk, water and 1 tsp salt, bring to boil. slowly whisk in grits and bring to boil. reduce heat to simmer and cook 15-20 mins until thickening, whisking every few minutes. add cheese to melt, stirring, add salt& pepper to taste. for shrimp--. heat a pan to smoking, add bacon, cook until brown, remove and drain on paper towels. remove all but 3 tbsp of fat, add shrimp. cook until pink. serve shrimp over grits in soup plates, garnish with bacon and scallions.
first you should cook splitpeas and Soak the rice. fragment the onions and garlics then Fry with corn oil ,salt,black pepper,turmeric. add meat pieces and let it fries with onions and others. then add tomato paste and let it fries with others for 2 minutes. then add bouillon soup and water. after 2 hours add dried limes, tomatoes and cooked split peas,then close the door of the pot for 2 hours later. during at cooking gheyme you can cook rice. for cooking rice you should decant the rice in the pot and add water A knuckle higher from rice,add oil and salt ( 1.5 tablespoons) and close the door of the pot and let untill is cooked rice. then mix saffron with boiled water and mix that with cooked rice. for Decorated you can cook carrot and squash for behind the dish. after all of these you should fry Fragmental potatoes. eat and enjoy from GHEYME.
Split eggplants in half and scoop out flesh, leaving 1/4 inch thick sides. Drop flesh in boiling water for 5 minutes, remove, drain in colander. Repeat with shells, remove and drain, set aside. Cook onion, garlic, green pepper and celery in half of the butter until tender. Add eggplant flesh, parsley, thyme, shrimp, salt and pepper, worcestershire and cayenne. Add eggs to above, cook 5 minutes. Fill shells with mixture, sprinkle with bread crumbs and bake 20-30 minutes at 350 degrees. Melt remaining butter, pour over eggplants, sprinkle with parmesan cheese, serve hot.
Pre-heat oven to 325 degrees. Sift flour, baking powder, salt and baking soda and set aside. Grease a 9 X 5 X 3 inch loaf pan. Beat butter, sugar and eggs in a large bowl until light and fluffy; stir in bananas. Stir in flour mixture; fold in pecans. Pour into prepared pan. Bake for 1 hour 20 minutes, or until a wooden pick inserted near the center comes out clean. Cool in pan on a wire rack 10 minutes. Then turn out onto wire rack to cool completely.
Toss all of the vegetables (and shrimp if using) into a salad bowl. Make the salad dressing by combining the lime juice, fish sauce, sugar, garlic, pepper and basil in a small bowl. Stir to dissolve the sugar. Pour the dressing over the vegetables and toss.
Preheat oil in wok. Stir fry meat until opaque (if not pre-cooked). Stir-fry egg, then add carrots and onion (and meat if precooked); cook about 30 seconds. Add remaining ingredients and stir-fry until cabbage is wilted. Wrap in to egg roll wrappers, and garnish with mushi sauce, sesame seeds, and shredded green onion.
Preheat oven to 300 degrees F. Cream sugars and butter in a large bowl. Add eggs and vanilla, mixing at medium speed until smooth. In a separate bowl, combine flour and baking powder. Add flour mixture to sugar mixture. Fold in raisins and chocolate chips. Drop by rounded spoonfuls onto ungreased cookie sheets. Bake 22- 24 minutes. Transfer immediately to cool, flat surface.
Peel the garlic. Add salt. Crush together in a mortar until a pulp forms. Or, use a little plate with raised nubs that you rub the garlic over to form a paste, then add the salt. Beat oil into garlic slowly, until you get a consistency like mayonnaise.
Peel, wash, and dry the pears (julienne if you choose to -- ). Place all the remaining ingredients in an oversize glass jar. Mix well (non-metallic utensil, wood preferred) to ensure all the ingredients are dissolved. Add the pears to the jar, mix again, and cover tightly. Keep in refrigerator, undisturbed, for at least 3 days before use. These pears will keep refrigerated for at least 6 months.
Chop the shrimp very fine using a knife or the food processor. Just be careful not to grind too too fine. Mix together the pork, shrimp, scallions, cilantro, fish sauce, salt, cornstarch, egg,sesame oil, water chestnuts. and ginger (I use my hands). Form the mixture into 1-2 inch balls and place on wax papper, parchment or a platter. Put one ball in the middle of a wonton wrapper and gather the wrapper around the ball leaving the top open. Kind of give it a "waist". Steam in a bamboo steamer for about 5 to 6 minutes. May be frozen after steamed and cooled. To reheat I put them in a large skillet with some water or resteam. Some people boil these but I have never had much luck with that. I serve with several dipping sauces of varying heat.
Cut the butternut squash in half and roast at gas mark 6 for 40 minutes until soft. Scrape out the flesh and mash a bit. Heat a little olive oil in a large frying pan and fry the onions gently for 5 minutes, then fry the peppers and mushrooms for a further 5 minutes. Add the garlic and chilli. When soft and translucent, tip into a casserole dish and add the mashed butternut squash. Heat the remaining olive oil and butter in the empty pan and add the arborio rice. Fry for two minutes stirring continuously, then add the wine and stir until absorbed. Add the stock a ladleful at a time, stirring continuously until all stock has been absorbed. This should take about 15 minutes. Mix the rice with the veggies in the casserole dish and stir well. Add the cheese, salt, pepper, and the cream; serve immediately.
Cook 1 pound of meat in 1 tbsp of hot oil in a large skillet or 10 minutes or until cooked through, stirring frequently. Add the cream of chicken soup, water, and instant rice; stir and bring to a boil. Stir in the broccoli. Reduce heat to low; cover. Cook 5 minutes or until heated through. Stir before serving.
Grind vegetables twice. Grind crackers once. Mix both together. Melt butter. Add to beaten egg. Mix all together. Shape into 2 long rolls on greased foil. Wrap each roll separately inthe foil, air tight. Freeze overnight or longer. Bake frozen 350 degrees for 1-1 1/2 hours. Cut into 1" slices.
Mix flour and salt together, then gently mix in oil, then water, with a fork. Mixture should be moist. Place half the dough on a sheet of wax paper (if you slightly dampen the bottom of the wax paper it won't slide around on the countertop) and cover the dough with a second sheet of wax paper. With a rolling pin, roll the dough out to fit your pie plate. Peel off the top layer of wax paper; place pie plate over pastry and invert so pie dough is evenly in pan. Pull off the wax paper and trim dough. This recipe makes two pie crusts.
In a large skillet, saute onion and garlic in oil and butter until very soft. Add wine, stock, mushrooms & juice, thyme, parsley and cumin and simmer until slightly thicken. Salt and pepper to taste. Pour over fettuccine or pappardelle noodles. Garnish with tomato, basil and cheese.
Preheat oven to 325°F. Combine flour and baking soda in small bowl and set aside. In a separate bowl, using a mixer, lightly beat margarine until soft, then add dry ingredients (sugar and brown sugar) and peanut butter. Beat until smooth, scraping edges as necessary. Add in egg whites and vanilla and mix well. Now add the flour mixture and beat slowly. Fold in oats using a spatula. Drop onto ungreased cookie sheet. These cookies don't spread very much so you can put them fairly close together. Bake 8-10 minutes or until edges turn golden brown. This recipe yields about 36 medium cookies. Each cookie has about 70 calories- not too shabby!
Preheat oven to 350 degrees. Line 2 baking sheets (cookie pans) with parchment. Whisk sugar, egg whites, cranberry, orange zest, vanilla and salt in large bowl. Toss coconut with egg mixture until completely coated. Moisten finger tips with water. Form about 1 heaping tablespoon of batter into pointed mounds or pyramids on prepared sheets (like little Christmas trees), space about 1 inch apart. Bake until edges are golden brown and entire macarron is nicely toasted and dry about 16-20 minutes. Transfer to rack to cool. Serve.
Combine flour, salt and rosemary in a large bowl. Stir in water and oil until dough comes together. Turn onto a lightly floured surface; knead until smooth, about 5 minutes, dusting surface lightly with flour as needed. Place dough in an oiled bowl, cover with plastic wrap, and let rest for 30 minutes at room temp or up to 2 hours in the fridge. Heat a 10" to 12" cast iron or other heavy skillet over medium heat until a drop of water sizzles off on contact. On a lightly floured surface, divide the dough into 6 portions. Roll each piece into 8" round, put in the heated skillet and cook until golden brown spots appear on the bottom and the bread begins to puff, 1- 2 minutes. Flip the bread, and cook until spots appear, then transfer to a plate (cover with a towel to keep warm). Repeat the cooking process with the remaining 5 dough portions.
Place 1 slow cooker liner in slow cooker. Mix soup, beer and dressing mix in a bowl. Place frozen chicken tenders, frozen mixed vegetables, and mushrooms in slow cooker. Pour soup mixture over chicken and vegetables. Cook on low 6-7 hours, or high 4-5 hours. Check chicken for doneness. Fresh chicken and vegetables can be substituted, but be sure to adjust cooking times and check meat for doneness.
Cook rice according to package directions. Cook beef, potato, carrot and onion until done. Season with salt and pepper as desired. Add rice and combine. Optional: Fry egg, like omelette, to serve over rice. Serve with ketchup, soy or tabasco sauce as desired.
Preheat the oven to 400 degrees F. Grease a 9 inch pie plate with the oil. Combine the remaining ingredients. Pour into the pie plate and pat down firmly. Bake for about 30 minutes, until browned & bubbly.
Preheat oven to 400°F. Divide blueberries into pie crust. Bake in over for 10 minutes. Remove and lower oven to 350°F. Mix rest of ingredients and pour over berries. Cook till golden brown and slightly firm in middle. I can't remember how long it takes to cook--never paid attention--just watched it.
Combine all ingredients in a glass dish. Marinade 2 hours at room temperature. Broil 3-4 inches from heat for 3 minutes. Turn and broil more. Shrimp can be served over rice with green salad and Italian bread.
Adjust oven rack to upper-middle position and heat oven to 450 degrees. Arrange salami and pepperoni on microwave-safe plate lined with paper towels. Cover with 2 more paper towels and microwave on high until fat begins to render, 1 minute. Combine ricotta, Parmesan, and basil in bowl. Brush 1 tablespoon oil over rimmed baking sheet. On lightly floured work surface, roll dough into 14-inch round about 1/4 inch thick. Layer half of salami, pepperoni, capicola, and mozzarella on one half of dough round, leaving 1-inch border around edges. Spoon ricotta mixture over mozzarella and layer with remaining salami, pepperoni, capicola, and mozzarella. Brush edges of dough with water, fold over filling, and crimp edges to seal. Transfer to oiled baking sheet and cut four 1-inch slits on top of calzone. Brush with remaining oil and bake until golden brown, about 15 minutes. Transfer to wire rack and let cool for 5 minutes. Cut into 4 wedges. Serve.
Preheat oven to fan 120C / conventional 140C / gas 1. Line a baking sheet with parchment paper and draw a circle (diameter = 23cm). Brush circle with a thin film of oil. In a small bowl, blend the cornflour, vanilla extract and vinegar to a smooth paste. In a separate clean bowl, whisk the egg whites until stiff (you may add a pinch of salt to speed the process up). Gradually whisk in the sugar a little at a time. Then whisk in the cornflour paste until well combined. Spoon the mixture onto the parchment paper, then spread it onto the drawn circle. Swirl the edges with the back of the spoon to give lovely soft folds and peaks. Scatter half the pistachios over the meringue and bake for 1 hour, by which time it will feel crisp if you tap it. Turn off the oven, but leave the Pavlova inside to cool, with the oven door open. Set aside 450g (1lb) of the apricots and roughly chop the rest, discarding stones. Puree the chopped apricots, then push them through a sieve with a metal spoon. Stir in the liqueur and sweeten with 3tbsp icing sugar, or enough to sweeten as you like it. Lightly whip the cream so it's soft and billowy, then spoon over the the pavlova. Cut the reserved 450g (1lb) apricots in half, discard stones, then cut into wedges. Scatter over the whipped cream along with the remaining pistachios. Dust with remaining icing sugar and serve with the apricot puree.
Combine the vinegar, sugar and mint, and stir until the sugar has dissolved. Pour over the strawberries and leave to marinate for an hour or two. Stir again, then serve, at room temperature, with plain sponge cake or shortbread.