HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 500 degrees F. For the rib roast: Sprinkle the roast with salt and pepper. Coat with the Dijon mustard. Set aside about 1 tablespoon of the ground mushroom powder for the sauce. Press the remaining powder on the meat to make a crust. In a heavy oven-proof pan, lay the roast, bone-side down, on a bed of rosemary, thyme, shallots and garlic. Drizzle with the olive oil. Add the veal stock to the pan. Put the pan in the oven and cook the beef for 15 minutes. Reduce the heat to 325 degrees F and cook for a total of 2 hours for medium-rare, or approximately 20 minutes per pound. Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F for medium-rare. Remove the beef and place on a carving board. Cover with aluminum foil and let rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees. Remove the vegetables and keep warm. For the sauce: Heat the oil on medium heat and saute the shallots for about 2 minutes. Add the mushrooms and cook until slightly brown, about 5 minutes. Strain the juices from the rib roast pan into the shallot-mushroom mixture, and then add the veal stock and let thicken for another 5 minutes. Whisk the butter into the sauce. Add the reserved 1 tablespoon mushroom powder. Season with salt and pepper.
Make the sauce first by mixing the cornflour with the water to form a paste, then stir in the honey, soy sauce, sherry and five spice powder. Set aside. Heat the oil in a wok over a high heat. Add the pork and stir fry for about 3 minutes or until lightly coloured all over. Add the sauce and stir for 1- 2 minutes until the pork is coated. Remove from the wok and keep warm. Place the baby spinach in the wok and gently toss once or twice, allowing the spinach to wilt slightly. Serve the honeyed pork on a bed of spinach.
Now you have to understand that pickling cabbage takes time, BUT! it comes out very delicious. A family of two will eat 1.5 lbs of cabbage in 3-4 days during family dinners. I normally cook 1.5 lbs to 10lb. depending on the occasion that and mood. Pickling cabbage by this recipe takes 3-4 days. In my house it takes 3 days, in you house it may be ready sooner or slower, everything depends on the place and the temperature in your house. The cabbage has to "sit"in the dark and warm place and you have to choose a container for pickling that will keep the cabbage pressed and warm during the process of pickling. Shred the cabbage and the carrots. (carrots should be previously peeled and washed). Squeeze and mix carrots and cabbage, Put in a pickling container. Prepare the pickling mixture: preheat the water, when it starts boiling add: salt, sugar and bay leaves. Wait until it will start boiling again and turn the gas off. Cool the mixture and pour it into container with cabbage. Take the peppercorns and put it inside the cabbage as many as you wish. Press the cabbage and put into a dark warm place. (I put it on my fridge under a wok frying pan). Stir every days so that the juices would spred evenly. On day 3 or 4 check for readiness. The cabbage should have slight foam on top. Not a lot. If the cabbage is ready, take the handful of it squeeze and put in another clean container. When you put all the cabbage into a new container, put washed cranberries on top and cover with lid. Serving: To serve the homemade sauerkraut just finely chop the onion, take from your container as much cabbage as you need. add salt and pepper and 1 tablespoon of olive oil and mix everything very well. Serve with mashed potatoes and with a bird. Enjoy! P.S. you can cook soup or bake a pie with this sauerkraut, as well as make a lot of salads. Just let me show you in my next posts.
Preheat the oven to 350°F or 180°C. Lay the sheet of pastry dough over a 9-inch quiche pan, pressing the dough gently into the crimped edges. Cut away any excess dough so the pastry is level with the top of the pan. Prick the base of the pastry with a fork. Lay half the sliced tomatoes evenly over the pastry. Scatter half the cheese and chopped basil over the tomatoes. Repeat with the rest of the tomatoes, cheese and basil. Mix the eggs and cream together and season with salt and pepper to taste. Pour carefully over the other ingredients in the pastry shell, leaving a little space for the mixture to rise slightly in the oven. Bake in the oven for 40-45 minutes or until the egg mixture is cooked and set. Let stand for 5 minutes before cutting. Serve hot or cold!
On an oiled cookie sheet, roast the eggplant, onion, and bell pepper at 425 for about 30 minutes (turning at least once). Meanwhile, bring the vegetable broth (or water) to a boil. Add the seasonings, rice and lentils. Cover and simmer for about 30 minutes, until tender. It should still be a little soupy. Stir vegetables, rice and lentils, and olive oil together with 1 cup of mozzarella. Spread into 9x13 pan and top with remaining cheese. Bake at 425 for 30 minutes.
Take whole jalapeno and cut and clean them out. Really rinse them off. (remember your gloves) Dry peppers off. Mix ranch dip mix, sour cream, cream cheese and 1/2 bag of Mexican cheese in bowl. Fill peppers with cheese mixture and top off with remaining cheese. Fill, chill and serve.
Heat oil in a large saucepan; saute onion until translucent. Add sweet potato and garlic;cook, stirring occasionally, about 5 minutes. Add broth, rice, thyme and cumin; stir. Bring to a boil, reduce heat, cover and simmer until rice is tender (18 to 20 minutes). Add salsa, garbanzos and zucchini; cook until zucchini is tender, about 10 minutes. Add peanut butter; stir. Heat thoroughly, ladle into bowls and top with peanuts. Serve immediately.
Make up the jelly with one cup of boiling water. Add remaining ingredients. Double the recipe if necessary. Very refreshing.
Preheat oven to 395°F. Thaw the puff pastry sheets. Peel and finely chop the onion. Mix the onion with the nutmeg, cinnamon and paprika, and brown the onion in a skillet until carmelized. Add ground beef and cook until browned. Add salt and pepper to taste. Separate the egg and slightly beat the yolk and eggwhite separately. Roll the pastry sheets and make two sheets out of the four by overlapping and sealing the two seams. Brush the two sheets with the eggwhite. Put two slices of ham on the one set of pastry sheets and spread the hamburger mix on top. Keep the edges free. Put the other two slices of ham on top of the hamburger and cover with the other pastry sheet. Join the edges well of the two sheets and set aside for 10 minutes. Put a sheet of baking paper on a cookie sheet and place strudel on baking sheet. Brush egg yolk on top of the strudel and sprinkle sesame seeds on it. Bake the strudel for about 30 minutes, until golden brown and done.
Place the onions in a non stick frying pan. Add the stock and wine. Simmer gently, uncovered, until the liquid is almost gone. Season to taste with salt and pepper.
Brown ground beef in a large skillet and drain. Combine beef with the next nine ingredients in a large crock pot. Cook for 6-8 hours on Low or 3-4 hours on High. Serve, adding cheddar cheese and/or sour cream, if desired.
Add the flour, white chocolate chips, baking soda, baking powder, and salt to a mixing bowl; whisk to combine; set aside. Add the strawberries with their juice, and the sugar to a food processor or electric blender. Process for 30 seconds, until the mixture is smooth. Scrape down the sides of the bowl, then add in the egg, yogurt, lemon zest, and vanilla. Pulse the blender/food processor for about 5 times or until the mixture is blended and uniform. Pour the strawberry mixture over the flour mixture. Stir with a wooden spoon just until the dry ingredients are incorporated (do not overmix). Pour mixture into muffin cups (that have been sprayed with nonstick cooking spray) until three-quarters full. Bake in a 400° oven for 22 minutes OR until the tops are browned and slightly rounded and pick comes out with a crumb or two attached. Place the pan on a wire rack to cool for 10 minutes. Remove muffins from pan and cool for 5 more minutes or wire rack. Cool completely before storing in an airtight container or freezing.
Cook macaroni according to package directions and let cool. Mix in the other items well, adding mayo last. Chill well before serving. When I make this, I omit the celery, add more dried onion, and add a little curry powder and garlic powder and cayenne.
Cover beans with cold water in a large bowl and soak overnight, drain Coat the lamb in the flour; shake off excess. Heat the oil in a large saucepan; cook the lamb in batches until browned all over. Add onion and garlic; cook stirring until the onion is soft. Add spices to the pan; cook stirring about 2 minutes or until fragrant. Stir in the beans, rind, juice, undrained crushed tomatoes, stock and paste and bring to the boil. Reduce heat and simmer covered for 40 minutes. Uncover; simmer for about 50 minutes or until lamb and the beans are tender. Heat the water and milk in a large saucepan (do not boil). Add the polenta; cook stirring about 5 minutes or until liquid is absorbed and polenta softens. Serve the lamb mixture on polenta and sprinkled with combined extra rind, parsley and coriander.
Preheat oven to 350°F. Lightly oil a 12-cup bundt pan or coat it with nonstick cooking spray. Dust with flour and shake out excess. In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder and salt. Add buttermilk, brown sugar, eggs, oil and vanilla. Beat on medium speed for 2 minutes. Whisk in coffee until well blended. Pour into the prepared pan. Bake for 35- 40 minutes or until a cake tester inserted in middle comes out clean. Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely. Make icing: In a small bowl, whisk together the confectioner's sugar, vanilla and enough of the buttermilk to make a thick but pourable icing. Set the cake on a serving plate and drizzle the icing over the top.
Combine all ingredients and 2/3 of the cooked lentils in a food processor and puree. Reserve 1/3 of the lentils whole. Remove puree and add whole lentils. Add flour, Adjust consistency with more flour if too wet. Chill "batter" at least 20 - 30 minutes until firm. Can sit for a day no problem. Cook on a hot WELL OILED Teflon or cast iron pan or griddle buy dropping like biscuit batter and then forming into burger patties with a spatula. Make them as big or small as you like. (You can even make them into hot dog/sausage configure and cook like that, too.) When its time to turn them over, turn and press sides back into burger. Cook until done. Cool. Eat or Freeze. To Serve: Microwave or let stand until defrosted if you froze them. Grill or microwave until hot through. Top with cheese if desired. Finish like a meat burger and garnish with veggies, lettuce, tomato and onion. Serve with coleslaw, french fries and pickles.
Preheat broiler. Combine first 4 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Refrigerate 10 minutes, turning bag once. Remove fish from bag, reserving marinade. Place marinade in a microwave-safe bowl. Microwave at HIGH 1 minute. Heat a large ovenproof nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Coat pan with cooking spray. Add fish to pan; cook 3 minutes. Turn fish over. Brush marinade evenly over fish. Broil 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Preheat oven to 350 degrees. Halve the squash and scrape out the seeds, arrange in a baking dish, cut sides down, Add 1/2 inch of water to the dish and cover it with foil. Bake the squash 45 minutes or until it is slightly soft when pressed. Scrape the stringy flesh with a fork and put into a bowl. Then toss the squash shreds with the butter, salt and pepper to taste. Stir in parsley if desired.
Peter's Garlic Oil, add olive oil to a butter melting pot. Remove rough end of garlic cloves and slice each in half lengthwise. Do not remove skin. Place them in the pot with oil. Add Tuscany seasoning and red pepper flakes. Place on medium heat until the olive oil begins to lightly sizzle. Reduce heat, maintaining a low simmer. It will take several hours before garlic richly tans and becomes soft and sweet. You can hasten the process with slightly higher heat but be careful not to burn the garlic. Remove garlic skins when released. Fully char peppers on all sides. Start by placing peppers on grill grate top side down followed by bottoms then grill sides. Be careful not to pierce peppers so all of their wonderful juices are retained. Place in a tray with sides for additional protection while cooling. Peel and cut onion in 1/4 inch slices. Brush with garlic oil and char both sides on the grill. When peppers have cooled, remove charred skin over a large bowl to capture juices released. Break peppers in half by hand. Remove core and seeds. Don't be concerned when some fall into the liquid. Cut peppers in 1/2 inch strips lengthwise. Over medium heat with the oil from Pete's garlic oil, finishing cooking onions by sauteing them in a large pot until translucent. Add tomatoes, a few grinds of black pepper, the remaining pinch of red pepper flakes, vinegar, basil and juices from the pepper. When mixture begins to boil, lower heat and cover, maintaining a simmer. In about 15 minutes remove cover and stir in peppers and the pot roasted garlic cloves. Stir occasionally until much of the liquid is condensed. Salt to taste. Cool to room temperature. You can refrigerate, even overnight until ready to eat. Serve at room temperature, warm or hot.
Sprinkle 1 1/4 cups finely chopped pecans into a generously buttered 10-inch tube pan; shake to evenly coat bottom and sides of pan. (The food processor is great for chopping those nuts!) (Excess nuts will fall to bottom of pan. Make certain nuts are in an even layer in bottom of pan.) Set aside.
Preheat oven to 300°F. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time; beating until blended after each addition. Combine flour, salt and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in remaining 3/4 cup pecans, grated orange rind, cinnamon, nutmeg, and next 4 ingredients. Spoon batter evenly into prepared pan. Bake at 300°F for about 1 1/2 hours or until wooden pick inserted in center comes out clean. While cake is baking, prepare Orange Syrup (see below). Cool in pan on wire rack for 20 minutes. Remove cake from pan; invert cake, pecan crust-side-up onto a wire rack. While cake is cooling, bake Glazed Pecan Halves (see below). Brush top and sides of pound cake gently several times with hot Orange Syrup, using a pastry brush and allowing cake to absorb the Orange Syrup after each brushing. (Do not pour syrup over the cake). Let cake cool completely on wire rack. Arrange Glazed Pecan Halves around top of cake, if desired, or place on each piece as they are served. For Orange Syrup: Remove rind from orange with a vegetable peeler, being careful not to get the bitter white pith. Set orange rind aside. Squeeze orange to get 1/2 cup juice. Combine orange rind, juice and sugar in a small saucepan and cook over low heat, stirring until sugar dissolves. Bring mixture to a boil over medium high heat, and boil 2 minutes. Makes about 1 cup. For Glazed Pecan Halves: Combine pecan halves and corn syrup, stirring ot coat pecans. Line a 15- x 10-inch jellyroll pan with parchment paper; coat with cooking spray. Arrange pecan halves in an even layer in a pan. Bake at 350°F for 12 minutes; stir using a rubber spatula. Remove from oven, stir, arrange in an even layer on wax paper and let cool completely.
Place all ingredients in the blender and puree until smooth. If you don't use frozen banana, you may add a couple ice cubes to the blender. Pour into a cup and serve!
To make crust, combine flour and sugar in small bowl. In another small bowl, microwave butter until melted. Work melted butter into flour and sugar mixture until well blended and crumbly. Press mixture into bottom of microwave safe baking dish, 8" round is what I use. Microwave for 4 minutes. Set crust aside. To make filling, combine eggs and sugar, beat until fluffy. Add all remaining ingredients, beat slowly until cornstarch is well dissolved, about 1 full minute. Do not overmix. Pour this mixture over baked crust. Cook on high 3 1/2 to 4 1/2 minutes, just until center begins to set. Remove and let chill in refrigerator. Before cutting, dust with powdered sugar. I cut mine into small 1 1/2" bites, place each bite in a paper or foil baking cup as they are quite rich. Enjoy!
Combine all dry ingredients in a clean glass jar and label. If using fresh ginger, cut a 1/4 in slice for each cup of tea. Pour 1 Cup of hot water over 2 teaspoons of herbal mix per cup. Steep 5 to 10 minutes and drink hot or cold. Sweeten to taste with honey.
Saute onions, carrots, celery in butter until soft but not brown. Blend in flour. Gradually stir in broth, then half& half. Cook, stirring constantly, until mixture thickens. Stir in salt, pepper, cayenne, and turkey. Stir a few minutes until turkey is heated through. Devour!
Combine all ingredients and mix well. Place meat in sauce let stand for no less than 2 hours and place on grill over hot coals or hot gas grill. When meat is turned, brush with sauce. (try to only turn once or twice for that nice caramelized coating). Just before meat is removed from grill, brush again with sauce. Serve with green beans on the side to keep it very low carb.
Dip the chicken breast loins in the lactose free milk. Then place chicken into the bread crumbs to coat. Preheat the oven for Bake at 350°F. In a skillet, on medium heat brown the bread crumb coated chicken until. golden brown in the vegetable oil. Placed browned chicken in ungreased baking dish in a single layer. I melt the apricot preserves in a microwave safe cup, in the microwave at 20 sec. at intervals until it is in a semi-liquid form. Then I drizzle the melted preserves over the chicken. Bake in a 350 F oven. For 30 minutes uncovered or until chicken is cooked thoroughly. Enjoy!
Brown meat with garlic, green pepper and onion. Do not drain. Stir in water, spaghetti sauce and hot pepper flakes. Bring to a boil. Stir in spaghetti. Boil 15 min., stirring occasionally. Serve with Parmesan cheese.
Preheat oven to 400F degrees. Spread mustard on top and bottom of lamb, then sprinkle on rosemary, salt and pepper-- you will have to pat the rosemary gently to ensure it sticks. In a small bowl, mix together the breadcrumbs, garlic and parsley. Pat this mixture firmly onto lamb. In an oven-proof and stovetop-proof dish that will hold the lamb, heat enough olive oil over medium-high heat to lightly coat the bottom of the pan. Place lamb in pan and quickly sear on each side, about 4 minutes per side. Immediately place pan in oven and roast for about 20 minutes or until meat thermometer registers 135-degrees for medium-rare; cook longer if you wish. Remove lamb from pan and place on a warm plate; tent with foil and set aside. Place pan on stovetop, over medium-high heat. Pour in the Merlot and cook until reduced and slightly thickened, scraping up any browned bits-- it will take about 8 to 10 minutes. Add the butter to pan, whisking constantly until butter melts and melds into sauce. Remove foil from lamb and slice, cutting through middle of ribs. Arrange lamb on 2 individual plates and pour a small amount of sauce over meat; serve remaining sauce on the table. Serve immediately.
Peel the roasted peppers, remove the seeds and cut them into 1/2 inch squares. Cut the tomatoes into large cubes and the cucumber in two long halves and then in slices. Mince the onion and the parsley and put them in a salad bowl with the vegetables. Add oil, vinegar and salt to taste and mix well. Sprinkle the salad with the grated feta cheese and some chopped parsley.
Preheat oven to 350 degrees F, then spray 2 8-inch round cake pans with cooking spray. FOR CAKE ~ In medium bowl, whisk together flour, salt & baking powder, then set aside. In large mixing bowl, cream butter with sugar until fluffy. Add egg & beat well. Add flour mixture alternately with evaporated milk. Fold in vanilla & almond extracts & 1 cup of the chopped figs. Divide batter between the 2 prepared cake pans & bake 30 minutes, or until a toothpick inserted into the center comes out clean. FOR FILLING ~ In a saucepan, combine brown sugar, water, 2 cups of chopped figs & lemon juice. Brink to a boil, then reduce heat to simmer & cook until thickened, about 20 minutes. Spread thinly between the layers of the cake AND on top. Slice, serve & enjoy!
A Neopolitan custom is to let the clams soak in very cold water with a tsp of salt and the juice of one lemon for about 1/2 hour. This will remove any sand or grit in the clams. This step is optional, but I do suggest that you at least scrub the outer shells of the littlenecks quite well with a vegetable brush. Bring a large stockpot of water to a boil for the linguini. In another pan, heat olive oil over medium high heat. Add shallots and crushed red pepper and saute until shallots are softened. Add chopped garlic and anchovies, and saute until anchovies begin to melt into the olive oil, careful not to let garlic get too dark. Carefully add chopped tomatoes with their liquid. Stir to combine, and add dried basil and oregano. Cover, reduce heat to low, and simmer sauce until ready to cook clams and linguini. Add little neck clams to the simmering tomato sauce, stir to coat well, and cover. While clams begin to steam in sauce, generously salt the boiling pasta water, add linguini, and cook until al dente, (about 7 minutes). As clams begin to open, I remove them to a large bowl and cover, until pasta and remaining clams are cooked. Drain pasta, and transfer to a serving bowl. Top with tomato sauce and toss with chopped fresh basil. Finally, add cooked clams over top the pasta, still in their shells.
In a skillet wide enough to hold them in a single layer, toast the pine nuts over medium heat, stirring often, until golden (3-5 minutes). Pour pine nuts into a small bowl and set aside. In a food processor or blender, combine artichoke hearts, Parmesan cheese, cream cheese, onion, Dijon mustard, garlic, nutmeg, and 1/2 cup vegetable broth. Process until pureed. In a 5-6 quart pan, cook fettuccine according to package directions until just tender to the bite. Drain pasta and return to pan. Over medium heat, at 1/4 cup vegetable broth to pasta. Using 2 forks, lift and turn pasta until broth is hot (about 30 seconds). Pour artichoke pesto over pasta. Sprinkle with parsley, pine nuts and red pepper flakes. Mix gently. Add remaining broth if seems dry.
Combine sugar and water in a small saucepan; bring to a boil. Cook 1 minute or until sugar dissolves. Cool sugar syrup completely. Cook lemon verbena leaves in boiling water 1 minute. Drain and plunge into ice water; drain. Combine sugar syrup and verbena leaves in a blender; process until smooth. Cover and chill overnight. Strain sugar syrup through a fine sieve into a bowl. Place 2/3 cup ice into each of 6 tall glasses; add 1 cup brewed tea and 2 tablespoons sugar syrup to each serving, stirring to combine. Garnish with mint leaves and lemon wedges, if desired.
Soak beans overnight. Cook beans in water 20 minutes, remove the beans and wash in cold water. Put beans into beef stock and cook for 20 minutes. Cut bacon into small cubes, finely mince onion and fry them to soften onion. Add bacon and onion into beans. Season with salt and pepper. Add bay leaf and celery leaves. Add macaroni, minced garlic and tomato and cook until all ingredients are soft. At the end add minced parsley leaves.
Cook rice in first amount of water. In frying pan, combine hamburger, onions and celery. Saute meat until no longer pink. Drain fat and add remaining ingredients, including cooked rice. Gently blend. Turn into greased casserole and bake at 350 degrees for 20-30 minutes. Sprinkle with chow mein noodles and serve.