HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, season your veal cubes with a bit of salt. Add some flour and toss the cubes around. Then place them into a colander and shake off the excess flour, making sure that each piece is well coated. Heat the olive oil in a large pot on medium high heat. Add the veal, and brown on all sides till golden. Remove from pot with a slotted spoon and put aside. Don't place on paper towels. To the same pot, add the onion, garlic, and parsley and saute until onion is translucent. Taste and season with salt and pepper if necessary. Now, deglaze with a touch of water and stir. Add the veal back to the pot with any juices it might have released. Add some oregano, not too much. Then add about a cup and a half of water and bring to a boil. Reduce heat to low and cover. Let it simmer for 2 hours or until meat is tender and sauce has thickened. Remove from heat and add the juice of half a lemon. If it needs more acidity, add the other half. Remember to taste and check for salt regularly. Serve with rice or egg noodles.
In a 4 quart saucepan, over medium high heat, cook olive oil, onion, carrot, celery and potato until lightly browned, about 5 minutes, stirring frequently. Add chicken broth, pepper and water; increase heat to high and bring to a boil. Reduce heat to low, cover and simmer for 10 minutes or until vegetables are tender. Increase heat to high; stir in beans with their liquid and pasta and heat to a boil. Reduce heat to low; cover and simmer for 15 minutes or until pasta is done, stirring occasionally. Stir in escarole until heated through.
Preheat oven to 300 degrees. Place cupcake liners in muffin pans. In a large bowl mix all ingredients together, except candied cherries. Mix thoroughly. Using a spoon fill each liner 2/3 full with batter. Top with a cherry half. Bake for 20-25 minutes.
Saute mushrooms, onion, and garlic in butter in a skillet over medium heat, stirring constantly, until the liquid evaporates and the vegetables are tender. Add the flour, thyme, and lemon juice; cook, stirring constantly, for 2 minutes. Stir in the salt and pepper; let cool. Place 1 pastry sheet on your work surface; spread 1/3 of the mushroom mixture evenly over the pastry. Roll up the pastry, jellyroll fashion, starting at the short side, ending at the middle of the pastry. Roll up the remaining pastry, starting at the remaining short side until both rolls meet. Repeat the procedure twice with the remaining puff pastry and mushroom mixture. Cover and chill at least 1 hour, or until firm. Once the rolls are firm, cut crosswise into 1/4 inch thick slices. The slices will resemble a figure 8 if rolled correctly.) Place the slices, cut side down, 1 inch apart on ungreased baking sheets. Combine eggs and water in a small bowl, stirring well. Brush slices with the egg mixture. Bake at 400 degrees for 20 minutes or until golden. Serve warm.
In a blender, process all marinating ingredients into a smooth paste. Marinate chicken cubes in marinade for overnight in the refrigerator. Pat dry marinated chicken pieces and thread on with soaked bamboo skewers. Grill to the desired doneness, frequently turning and basting with the melted butter. Serve hot with rice pilaf and stir-fried vegetables, accompanied by tomato achar.
Cook ramen according to package directions. Drain. Place noodles in fridge until chilled. Remove from fridge and place on a plate. Add as much honey as desired, use a squeeze bottle for this. Sprinkle on some cinnamon and sugar. Add a drizzling of strawberry sauce. Top with copious amounts of whipped cream and one more drizzling of strawberry sauce for colour. Enjoy!
Put rack in center of the oven. Preheat oven at 325°F Put parchment paper in the bottom of a 9 inch square pan (but taking care to let exceed a strip of parchment paper on each side (2 sides) and butter the two other sides). Sorry for this sentence, I had so much trouble translating it LOL. In a bowl, mix flour and salt. Set aside. In another bowl, with an electric mixer, beat eggs, nutella, brown sugar and vanilla until the mixture is creamy and homogeneous, about 2 minutes. At low speed, add dry ingredients alternating with melted butter. Spread in the pan. Cook 35 to 40 minutes or until a toothpick inserted in the center of cake comes out with lumps and not completely clean. Let cool in the pan about 2 hours. Remove from pan and cut in squares.
Boil the margarine, corn syrup, and sugar. Add peanut butter, then mix with cereal. Pat the mixture into a standard size baking pan using buttered hands (if necesssary). Melt the chocolate and butterscotch chips and pour over top.
Simmer water, black tea leaves, cardamom, cinnamon sticks, and sugar for 10 minutes. Add the milk and heat just until hot. Strain and serve.
Cut baguette in half, lengthwise and partway through. Fill baguette with cheese, pickles and salami. Sprinkle with paprika and close. Cut baguette sandwich into 4. Heat skillet over medium-low heat and cook all 4 parts, approximately 8 minutes on each side, while applying pressure on them, until cheese is melted and baguette is crispy and browned.
Preheat oven to 350°F. In a large mixing bowl combine the cooked marcaroni, stewed tomatoes, 1/2 cup of the mozzarella, italian seasoning and mayonnaise --. Spoon the mixture into a 1 1/2 quart casserole dish; Sprinkle with the remaining 1/4 cup mozzarella cheese --. Bake in the preheated 350°F oven for approximately 20 min (your time may vary) until warm and all cheese is melted --. Note:Do NOT substitute anything else for the mayonnaise, i.e. NO salad dressing, NO Miracle Whip, as the recipe is specifically tailored to the result that is created by the use of mayonnaise --. Variation: Use a different pasta such as rotini or penne rigati.
Cut a piece of wax paper to fit the bottom of a 10" tube or bundt pan. In a large bowl, combine flour. salt, and poppy seeds. in another bowl, combine butter and 1 cup sugar, beat until light. Add egg yolks and beat well. mix in baking soda, sour cream and vanilla alternately with the flour and poppy seeds. Beat egg whites tyill stiff, mix in the remaining sugar. Fold white mixture into batter. pour batter into pan. Bake 250 for 1 hour or more.
Saute first ingredients in oil in a large saucepan for 5-10 minutes, until vegetables are slightly softened. Add other ingredients and simmer for approximately one hour. Stir occasionally. Serve with a crusty roll or freeze for future meals.
Combine chicken tenders, ketchup, liquid smoke, soy sauce, margarine, brown sugar, mustard, bell pepper and onion in the slow cooker or crock pot. Cover and cook on low for 6 to 7 hours. Serve chicken tenders on sandwich buns or serve with hot cooked rice.
Cook yams in boiling water to cover 45 minutes or until tender; cool to touch. Peel and mash. Stir in sugar and next 6 ingredients; spoon mixture into a lightly greased 11x7 inch baking dish. Brush top with 1 tablespoon melted butter; sprinkle with orange rind. Bake at 350 degrees for 25-30 minutes.
Put the yeast in the warm water and let sit for five minutes or so, or until frothy. Mix the yeast and water with the egg and yogurt. Keep stirring until well-blended. Add the flour and salt and mix until you get a soft dough. Let stand one hour. Heat some oil in a pot (you'll need two inches or so). Roll the dough out and cut into circles. Drop the dough into the hot oil and fry, turning once, until golden and puffy. Dust with powdered sugar and serve.
Grease and flour pan. Mix cake mix and milk until smooth. Pour into pan. Bake in preheated Easy-Bake Oven about 15 minutes.
heat oven to 375. grease 2 1/2 quart casserole. cook and drain pasta as directed. mix pasta, chicken, pepper, broccoli in casserole. dish. mix soup, broth, mustard and onion. stir into pasta mixture. sprinkle with cheese. cover and bake 30 minutes or until hot and cheese is melted.
In a large bowl, stir together the flour, sugar, baking powder, baking soda, cayenne pepper and salt. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs. Stir in the cheese. Add the buttermilk all at once, stirring with a fork to make a soft, sticky dough. With lightly floured hands, press the dough into a ball. On a lightly floured surface, knead gently 10 times. Pat out the dough into a 3/4-inch thick round. Using a 2-1/2-inch floured cutter, cut out rounds. Place on a ungreased baking sheet. Gather up the scraps and repat dough once; cut out more rounds. Brush the tops of the scones with egg. Bake in a 425 degree F oven for 12 to 15 minutes or until golden.
Make marinade---------------. Mix fajita mix, oil and water. Add chicken to marinade. Let stand for 15 minutes. Spray a large skillet with non stick cooking spray and heat on medium heat. Add green pepper, zuchini, and onion. Sautee until crisp tender. Set vegetables aside. Drain chicken and discard marinade. Cook chicken in skillet for@ 4-5 minutes. Add vegetables to skillet, and add salsa and chili powder and stir together. Add corn and beans to skillet and cook for@ 1-2 more minutes or until heated through. Microwave tortillas for 30 seconds to heat. Cover them prior to microwaving. Serve mixture on warm tortillas and top with cheese.
In a small bowl, combine chocolate morsels and 1/4 cup cream. Microwave on High in 30 second intervals, stirring between each, until chocolate is melted and smooth (about 1 minute total). Spread chocolate mixture evenly over bottom of baked pie crust, set aside to cool completely. In a small saucepan, combine brown sugar, 1/2 cup cream, and butter over medium heat. Cook for 3 to 4 minutes, stirring completely, until sugar dissolves. Stir in vanilla; cool completely. In a medium bowl, beat remaining 2 cups cream at high speed with an electric mixer until stiff peaks form. Fold in brown sugar mixture. Spread cream mixture over top of chocolate in crust. Top with pecans, miniature chocolate chips, and melted caramel. Refrigerate for 8 hours. Pie Crust. 1 1/2 cups all-purpose flour. 1/2 teaspoon salt. 1/3 cup shortening. In a medium bowl, combine flour and salt. Using a pastry blender, cut in shortening until mixture is crumbly. Add 4 tablespoons water, adding additional water as needed, stirring just until moistened. Form into a disk and refrigerate for 1 hour. Preheat over to 425 degrees. On a lightly floured surface, roll pastry to a 12-inch circle. Fit pastry into a 9-inch deep-dish pie plate. Trip excess pastry 1/2 inch beyond edge of pie plate. Fold edges under, and crimp. Prick bottom and sides of crust with fork. Bake for 15 to 18 minutes, or until lightly browned.
Preheat oven to 375 degrees. Grease cookie sheet or foil lightly with butter. In a small bowl, sift together flour, baking soda, and salt. In a large bowl, combine butter, vanilla, and sugars. With a wooden spoon, beat until creamy. Beat in eggs. Gradually add dry sifted ingredients and mix well. Stir in chocolate chips and nuts. Drop rounded tablespoons onto cookie sheet. Bake in 375 degrees oven for 9-10 minutes or until lightly browned.
Brown meat in a large skillet or Dutch oven. Add seasonings and water. Heat to boiling. Reduce heat, cover and simmer 1 1/2 hours. Skim off fat. Stir in cornmeal, uncover, and simmer for 30 minutes. Stir occasionally. Serve with pinto beans and cornbread(you may even add 2 15 oz. cans drained and rinsed pinto or kidney beans, if you wish. It adds 4 servings to the quantity given below.). This tastes even better the next day! Leftovers can be used to make chili dogs; or place on a plate a layer of Tostitos, a layer of chili, then layer the following for a delicious, quick dinner salad: lettuce, shredded cheddar cheese, chopped green onions, chopped tomatoes. Serve with dollop of sour cream and picante sauce on the side.
Cut up the onions in little pieces and mix it together in bowl with the natto and soy sauce. Crack an egg into a bowl and add a little salt & pepper. Add the onions & natto to the egg mixture. Put oil on the pan. Pour 1/4 of the mixture into pan. Cook the mixture at medium heat. When the omelette is half cooked fold it into an oval shape on the pan. From the far side, turn it back over. Do everything from step 4 to make 4 omelettes. Put everything on a plate together and sprinkle the dried bonito on top.
Heat oil in large saucepan over medium heat. Add onions, carrots, celery and garlic. Cook, uncovered, for 3-4 minutes, or until onions are soft but not brown. Add 4 cups of chicken stock/broth and bring to boil over high heat. Add plantains, most of the cilantro (reserve a few tablespoons for garnish), cumin, and bay leaf. Season with salt and pepper. Return to boil. Reduce heat to medium-low and simmer, uncovered for 40-50 minutes or until plantains very tender. Remove and discard bay leaf. Transfer half the soup to blender; puree until smooth. Return to the pan. If soup is too thick, add a little more stock/broth. Season with more salt/cumin if desired.
Place the egg whites in a small bowl and set aside. In a large mixing bowl, stir together all remaining ingredients (except egg whites); combine well. Beat the reserved egg whites until stiff; fold into the batter. Cook on buttered/greased griddle or pan until golden on each side.
Preheat oven to 350F (these directions are for 5000 - 7500 feet elevation). Mix and sift flour, sugar, baking powder, and salt into mixer bowl. Make a well in center and add oil, egg yolks, water, and vanilla. Mix 1 minute on low speed of upright mixer or medium speed of portable mixer, scraping frequently. Place egg whites and cream of tartar in another mixer bowl. Using clean beaters, beat to stiff peaks but not dry. Add beaten eggs whites to batter by thirds. With a rubber spatula, fold 15 strokes after the first and second addition and 25 strokes after the third. Pour batter into an ungreased, 10-inch tube pan. Bake at 350° for 55-65 minutes or until done. Remove from oven and cool in inverted pan. **Lemon Chiffon Cake: In place of the 3/4 cup cold water, substitute 1/2 cup plus 2 Tbsp cold water and 2 Tbsp strained lemon juice. Omit vanilla and add l Tbsp grated lemon rind. **Orange Chiffon Cake: In place of the 3/4 cup cold water, substitute 1/2 cup cold water and 1/4 cup strained orange juice. Omit vanilla and add l Tbsp grated orange rind. **Pineapple Chiffon Cake: In place of the 3/4 cup cold water, substitute 3/4 cup cold, unsweetened pineapple juice.
De-bone fish and dice into small cubes (about the size of your little finger tip). Coarsely grate 4 potatoes and Finely grate 2 potatoes.Gently squeeze some of the excess juice from the grated potatoes (however, don't go overboard). Combine fish and potato with parsley, salt and pepper. Add instant mash/potato flakes to bind the mixture together (you may need slightly more or less, depending on the amount of moisture left in your potatoes). Roll fish cakes by hand, coating them in a mixture of potato flakes and salt. Place oil in a frying pan (skillet), on medium heat (enough oil to fry, but not too much, as they can absorb quite a bit of oil). Once up to temperature fry fishcakes for approximately 7 minutes a side, or until golden brown and warm throughout. (You may need to adjust the temperature from time to time to ensure they do not burn). When finished, place on paper towels to absorb excess oil. For the dill yoghurt, simply combine dill and yoghurt, and dollop onto your fish cakes. Serve with rocket (arugula)/salad and your favourite dressing.
For pudding, in a large mixing bowl, beat eggs by hand. Beat in milk, cream, sugar, and vanilla until combined. Stir in the cinnamon bread. Grease a 2-quart rectangular (12x7 1/2x2-inch) baking dish. Add bread pudding mixture, spreading evenly. Bake in a 325 degree F oven for 55 to 60 minutes or until top is puffed and a knife inserted near the center comes out clean. Serve warm with Butter Sauce. (Recipe below.). 1/2 cup packed brown sugar. 1/4 cup butter. 1/3 cup light-colored corn syrup. 1/4 cup half-and-half. In a small saucepan, heat packed brown sugar and butter until butter melts. Carefully add light-colored corn syrup and half-and-half. Cook, stirring constantly, over medium-low heat for 1 to 2 minutes or until sugar is dissolved and mixture is smooth.
Place potatoes and onion in a large pot with enough water to cover by an inch. Cover and bring to a boil over high heat. Remove cover, reduce heat to med-high and cook an additional 15 minutes or until potatoes are easily pierced with a paring knife. Drain well. Meanwhile, melt butter in a saucepan over medium heat. Combine flour, 1/2 tsp salt, and 1/4 tsp pepper. Whisk into butter until smooth. Gradually whisk in milk, ensuring liquid has been fully incorporated before adding more. Cook 2-3 minutes until slightly thickened, whisking frequently. Add mustard to sauce. *Sauce should have a strong flavor on its own as the potatoes mellow it out a lot.*. Combine drained potatoes, sauce, and ham in the large pot by stirring with a heavy spoon. This will break down some of the potatoes and the released starches will finish binding up the sauce. Add remaining salt and pepper, more to taste if needed, and heat through.
Put milk and sugar in pan and as soon as it boils, add dates and butter. Boil until it forms a good soft ball in cold water (watch carefully but don't stir more than absolutely necessary). Remove from fire; add nuts and stir. Beat until very stiff. Dip out on a cloth wrung from cold water; knead and mold into a long roll. Let stay in damp cloth until hard and cold. Slice and serve.
Put in baking dish. (Glass or otherwise). Cover and bake and 375 for 1 hour and remove cover to brown. It even taste better the next day, as flavor really gets in. Oh, Don't forget to have lots of Italian Bread on hand. This is a receipe that comes from our old Italian family that my No-Na made.
Preheat the grill. Peel and wash the onions. With the point of a small, sharp knife, cut a 1inch core from the top of each onion. Wrap 2 slices of bacon around each onion, securing it with toothpicks, and put 1 teaspoon butter in each core. Place each onion on a square of aluminum foil and bring the edges loosely together at the top. Grill for 1 hour and 20 minutes, or until the onions are tender when pierced with the tip of a knife. Cool the onions for a few minutes, then unwrap and cut in quarters to serve.
Preheat oven to 350°. peel and mash the sweet potatoes. add butter and eggs and beat with a mixer until light and fluffy. add all the remaining ingredients (except cinnamon) while reserving a little coconut on the side. place in buttered 2 quart casserole dish and sprinkle top with cinnamon. bake for about 30 minutes, a few minutes before removing sprinkle with coconut and leave just until starting to brown. remove let sit for a few minutes, serve as a side dish or a dessert!
Mix half of the ramen seasoning packet with the ground beef. Shape into 1 inch meatballs. Brown the meatballs in a large skillet. Add the water, the noodles, the rest of the seasoning packet and the veggies. Simmer for 3 to 5 minutes until tender. Sprinkle with soy sauce if desired.
Combine honey, soy sauce, black pepper, chipotle chilies,olive oil and lime juice in blender; process until emulsified. Add salt to taste. Place chicken and one-half of the marinade in a resealable bag; marinate 4 hours or overnight. Remove chicken from marinade and thread onto soaked skewers. Discard used marinade. Cook chicken skewers on a hot grill; baste once after turning. Serve with any unused marinade and your favorite side dish. Makes 6 servings.
For the pork and peach bbq sauce: Preheat the oven to 400 degrees F. Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic and ginger in a food processor or blender. Pat the pork dry with paper towels and sprinkle liberally with salt and pepper. Reserve half (about 2 cups) of the peach BBQ sauce and set aside. Transfer the pork, fat-side up, to a rack over a heavy-bottomed roasting pan and brush the rest of the sauce all over the pork. Add the stock to the bottom of the roasting pan. Roast the pork until a meat thermometer inserted into the thickest part reads 140 degrees F, about 1 hour. For the smashed potatoes: Meanwhile, place the potatoes in large pot and cover with salted cold water. The potatoes will soak up that salt like pasta and it will make a big difference in flavor. Cover and bring to a boil and cook until fork-tender, 20 to 30 minutes. Drain the potatoes, and return them to the same pot, allowing them to dry. Heat the half-and-half and butter in a small saucepot over low heat. Add the mixture to the potatoes along with the cream cheese and sprinkle with salt and pepper. Smash the potatoes with a potato masher and set aside, keeping warm until ready to serve. For serving the pork: Transfer the pork to a baking sheet to rest for 10 minutes, and then thinly slice half of the loin. Store and reserve the other half for leftovers. Remove the rack from the roasting pan and place on the stove over medium-high heat. Whisk in the reserved BBQ sauce and scrape the bottom of the pan to incorporate the browned sauce. Cook until slightly reduced and thickened, about 10 minutes. Serve the sliced pork with the reduced peach BBQ sauce and the smashed potatoes.
Prepare, and bake the chocolate cake mix according to directions, in a 13x9-inch cake pan; cool; remove to wire rack. Meanwhile, prepare pudding according to package directions. Spread the pudding evenly into the bottom of another 13x9-inch pan. Tear the baked cake into small pieces, and gently push down into the pudding. Drizzle with 3/4 cup chocolate syrup. Spread with Cool Whip topping. Drizzle with remaining syrup. Sprinkle with chopped pecans. Refrigerate until serving.
For the bars: Adjust oven rack to middle position and heat oven to 350 degrees. Line 13 by 9-inch baking pan with aluminum foil, leaving overhang on all sides. Mix flour, oats, baking soda, and salt in medium bowl until combined. Heat butter in small saucepan over medium-low heat until nutty brown in color, about 12 minutes. Pour hot butter over butterscotch chips in large bowl and whisk until smooth. Whisk in brown sugar until dissolved, then whisk in vanilla and egg until combined. Stir in flour mixture in two additions until combined. Spread mixture into prepared pan and bake until edges are golden brown and toothpick inserted in center comes out with a few crumbs attached, 17 to 19 minutes. Transfer pan to wire rack. For the glaze: Bring brown sugar, water, and salt to simmer in small saucepan. Pour hot sugar mixture over butterscotch chips in small bowl, whisking until smooth. Drizzle glaze over warm bars and cool on rack until warm to touch, about 1 1/2 hours. Using foil overhang, lift bars from pan and cool completely on rack, about 30 minutes. Cut into bars and serve. (Bars will keep in airtight container at room temperature for up to 3 days.).
Put potatoes in 3 1/2 quart Crock pot. In a small bowl combine cream cheese and salad dressing mix. Stir in soup. Add potatoes. Cover - cook on low heat for 7-9 hrs or on high heat 3 1/2-4 1/2 hours. Stir to blend before serving.
In a bowl, combine beef, bread crumbs, cheese, eggs, garlic, pepper, salt, and wine. Mix well. Shape mixture into 1-1/2" or 2" meatballs. In a large pot, bring sauce to a boil. Add meatballs one at a time, and simmer over medium-low heat for 40-45 minutes. Serve over pasta, or on hoagie buns for meatball subs.
In a dutch oven saute ham and onions. Add potatoes to ham and onions. Saute until lightly browned. Scramble eggs. Pour in dutch oven with ham, onion and potatoes, stir continuously. When eggs are thoroughly cooked remove from heat and top with shredded cheddar cheese. Allow cheese to melt prior to serving.