HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a stockpot or 5-quart Dutch oven, heat the oil over moderate heat. Add the onion, green pepper, and garlic. Saute until soft. Stir in tomatoes and juice, chicken stock, water, rice, and basil. Bring to a boil. Simmer gently, covered, for 10 minutes. Add carrots and cook about 5 minutes. Add chicken, green beans, and olives. Cook, uncovered, for 5 minutes until chicken is cooked through. Add black pepper.
Preheat oven to 350°F. In a large bowl, mix the oil, water and salt, until dissolved. Gradually work in enough flour to make a soft, malleable dough. You may roll it out right away to use, or if you want to set it aside for an hour or so you can, but keep it covered and at room temperature. Now make the filling: Brown the meat in a large skillet, breaking up into small pieces. Add the onions and cook until they are translucent and starting to brown. Add the salt, pepper, allspice and cinnamon, and stir well. Add the water to deglaze the pan and cook another 5 minutes or so. Add the toasted pine nuts and mix well. Turn off the heat. Now divide your dough in pieces, either 12 pieces for large pies or 20 pieces for small pies (appetizer-sized). Without using flour for the rolling board or rolling pin, roll each piece into circles or ovals, less than 1/4 inch thick, if possible (equivalent to less than 1/2 cm). This is an oily dough and won't stick to your rolling board or your pin, and doesn't need extra flour. For small pies put 2 heaping teaspoons of filling, for large pies put 3 generous tablespoons, just off-center. Fold one half of the dough over to cover, and make a half-moon shape. Seal the edges by pinching, folding and twisting. Lightly oil (or spray with Pam) your baking sheets, and place the pies spaced at least 1/2 inch apart. Mix the egg yolk with about one teaspoon of water, and use to glaze the pies, if desired. If desired, sprinkle the sesame seeds on top. Bake for about 30 minutes, until golden brown. Let cool a few minutes before eating, as filling will be very hot. These are also good cold the next day, if you have any left! Freezes well.
Melt butter in heavy medium saucepan with ovenproof handle. Blend in flour until smooth. Gradually stir in milk until smooth and thickened. Stir in hot pepper sauce, worchestershire, white pepper and season to taste with salt. Cover and bake at 300F, 1 1/2 hours. Strain sauce. Stir in half and half, sherry and chicken. Heat over low heat until heated through. Adjust seasonings. Add small amount of hot sauce to egg yolks. Return yolk mixture to saucepan. Heat, stirring until slightly thickened. Do not boil. Serve hot over toast, waffle, baked potato shell or wild rice. Makes 4 servings.
Line a flat baking tin with non-stick baking parchment or olive oil. Cook the polenta according to packet instructions. When it is done, stir in the Parmesan, dried herbs, butter, salt and pepper, making sure that it is adequately seasoned. While still hot, pour it out evenly to make a thin even layer, smoothing it out with the back of a wooden spoon or palate knife. Leave to cool completely, so that it is firm. Cut it with a small round pastry cutter (2inches/5cm). Place the polenta croutons in a sealed container in the refrigerator until ready to serve.
Wash apples and remove stems. Insert sticks and set aside. Place wax paper on a baking sheet and spray with non stick spray. Combine caramels, marshmallows, and water in medium pan. Cook over medium heat, stirring constantly, until caramels melt. Remove from heat and cool slightly. Dip in caramel mixture and place on prepared baking sheet. Refrigerate till firm. Can be drizzle with melted chocolate or rolled in chopped nuts, marshmallows, M&M's--use your imagination. I sometimes use candy corn at Halloween. Grandchildren love these.
Heat oil in dutch oven over medium-high heat. Saute the garlic, celery, and onion until the onion is translucent. Add flour and stir for a few minutes until roux is nice and golden(2-3 minutes). Add stock and stir with a whisk until mixture begins to thicken. Add remaining ingredients except the cream, salt, pepper, and scallops. Simmer covered for 30 minutes, stirring often. Add cream, salt, and pepper. Add scallops and heat for about 4-5 minutes, make sure not to over cook the scallops! Serve immediately.
In a small bowl, combine yogurt, sugar, cardamom, and coconut extract. Mix well. Stir in raisins and almonds. Add banana, mixing gently. Chill 1 to 2 hours before serving. Times listed below do not include chilling time.
Mix meat, salt and pepper; shape mixture into 2 oval patties. In 8-inch skillet, cook patties over medium heat, turning occasionally, until done, 8 to 12 minutes. Remove patties to warm plate. Cook and stir mushrooms in same skillet until light brown. Stir in flour. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Add enough water to reserved mushroom liquid to measure 1/2 cup. Stir liquid and bouillon into flour mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour on meat. Graet with mashed potatoes.
Saw the paper towels in half lengthwise with a serrated kitchen knife (not your best one ... this can't be "good" for it). Mix the hot water and following ingredients: Put the half roll in a plastic container that has a lid, Tupperware-type, empty roll-type baby wipe container, etc. Shredded side down -- I pick as much of the shredded paper off as I can -- otherwise you leave "lint balls" on your baby's bum. Pour the water solution over the roll. (Don't worry about the cardboard tube.) Let sit about 5 minutes, then turn upside down for 5 more minutes to saturate the roll. Now the cardboard tube will pull out easily. Pull a "wipe" from the center. I make one roll at a time and wash the container well between uses. (Note: Mold can be an issue. Suggestions include using Johnson & Johnson soap or 4 drops of tea tree oil to inhibit mold.)
Brown ground sirloin and drain. Add beef and chicken broth and tomato sauce to meat and bring to a boil. Add first spices 2 tsp granulated onion,1/2 tsp cayenne, 2 tsp Wylers beef granules, 1/4 tsp salt, 2 tsp Wylers chicken granules, 1 tbsp light chili powder, 2 tbsp dark chili powder. Cover and cook 1 hour. After 1 hour add:2 tsp ground cumin, 2 tsp granulated garlic, 2 tbsp dark chili powder, 1 tbsp light chili powder, 1 packet sazon goya (found on Mexican food aisle). Adjust liquid with remainder of chicken broth, if necessary. Cover and cook 30 minutes After 2nd spice dump and 30 minutes add:1 tbsp dark chili powder, 1 tsp ground cumin, 1/4 tsp granulated garlic, 1/4 tsp cayenne, 1/4 tsp brown sugar. Reduce heat to a slow boil. Cook 10 minutes. Adjust salt, cayenne, and light chili powder to taste.
place chicken breasts on bottom of pot. Add pasta sauce, spices, and vegetables to crock pot. Cook 8-10 hours in crock pot until chicken is fully cooked. Serve with parmesean or mozzarella cheese on top. This dish can also be frozen for a great tasting "TV Dinner". How easy is that? :).
Place the fruits, vegetables and dried fruit in a. salad bowl. Mix together the mayonnaise, wine, and mint leaves. Pour over the vegetables and toss lightly. Add the pecans and cheese, lightly toss. Serve a scoop of this salad on a plate with a lettuce leaf. underneath as a garnish.
In a medium bowl, combine egg whites with cream of tartar, splenda and salt. Beat until soft peaks form. Fold in ground cinnamon, vanilla extract, and almond extract. Drop by tablespoonfuls onto greased cookie sheets. Bake at 300°F for 30 minutes.
In a wide, shallow soup pot, heat oil and lightly sautee garlic (just until golden, not burned). Add bread, that has been previously sliced very thinly, and fry until golden brown. Remove from heat and add paprika. Stir well. Add water and stir. Salt to taste. Heat soup over medium low heat for about a half an hour. When the soup is just about done, add the eggs. Serve hot.
Bring a large pot of water to a boil. Drop in the new potatoes and reduce to low. Cover and cook for 20 min, or until potatoes are done. Dice potatoes into a lg bowl (I don't peel them). Add onion. Mix all remaining ingredients in sm bowl. Pour over the potatoes and mix well. Best if refrigerated for 1-2 hours.
.Heat grill to medium. Spread eggplant slices on 2 baking sheets or trays. Brush 1/4 cup oil over both sides of eggplant slices. Spray another baking sheet with cooking spray and arrange tomato slices onit. Season eggplant and tomatoes with pepper. Oil the grill rack. Grill the eggplant slices until browned and tender, 5 to 7 minutes per side. Set aside. Place the baking sheet with tomatoes on the grill rack; cover and grill until tomatoes are bubbling and warm, about 7 minutes. Preheat oven to 350°F Spray six 7-10 oz ramekins ar custard cups 9 about the sane size as eggplant slices) with cooking spray. Assemble the towers. Using a wide spatula, layer an eggplant slice, a tomato slice, and a basil leaf in each ramekin. Sprinkle with about 1 tablespoon of feta. Repeat the layering once more, then top with an eggplant slice. Press down lightly. Place ramekins on a baking sheeet and bake until heated through and juices are bubbling around the edges. 25 to 35 minute. To serve, run a paring knife around the sides of each ramekin. Invert a plate on top and, grasping ramekins and plate with oven mitts, carefully invert the ramekins onto a plate. Very hot. Drizzle the tower with a little oiland garnish with basil sprig. Serve hot , warm or at room temperature.
Preheat oven to 425 degrees. Add the mozzarella and cream cheese to a microwave safe bowl and microwave for 1 minute. Stir to combine and return to microwave until cheese has melted, about 30 more seconds. Stir in the almond flour, egg, salt, and Italian seasoning to combine. Place the dough on a large sheet of parchment paper. Top with a second sheet of parchment. Roll the dough out into a 12 inch diameter circle. Remove the top piece of parchment and transfer the bottom sheet with the dough on it to a pizza pan. Bake for 12 minutes or until golden brown. Remove from the oven and spread with the mayonnaise. Sprinkle on the lettuce, tomatoes, bacon.
Combine first 4 ingredients in a small bowl. Beat butter and sugars in a large bowl until creamy. Beat in pumpkin, egg and vanilla until well mixed; gradually beat in flour mixture. Stir in chips and nuts. Drop by rounded Tbls. onto greased baking sheet; flatten slightly with back of spoon or greased bottom of glass dipped in sugar. Bake in preheated oven at 350°F for 11-14 minutes. Cool for 2 minutes, remove to wire rack to cool completely.
Just mix together Ouzo and orange juice and pour over ice in a collins glass. Garnish with an orange slice and get friendly.
In a food processor, blend together the garlic, onion, ginger, all of the ground spices, salt and tomato paste. Heat the oil in a large saucepan or flameproof casserole and add the lamb pieces and cardamom pods. Quickly fry until the lamb is browned all over. This may need to be done in 2 batches, depending on the size of your pan. Stir in the spicy paste and cook for about 5 minutes, stirring frequently. Pour in the lager and bring to a simmer. Cover with a lid and cook for about 1-11/4 hours, stirring occasionally, until the sauce has thickened and the lamb is lovely and tender. Leave the dish to relax for 5 minutes before serving.
Dissolve yeast in warm water. In another bowl,add salt and oil to flour. Add yeasty water and mix. Let rise for 2 hours then punch down dough. Divide dough into 2 equal parts. Roll each part into a rectangle, then brush with egg. Put mozzarella, pepperoni and peppers on top. Roll rectangle dough with toppings tightly like a jellyroll or stollen bread. Seal ends by pinching edge firmly. Put onto greased flat pan, brush loaves with egg, and sprinkle parmesan, oregano and pepper flakes atop. Bake at 400 degeees for 45 minutes. Let cool before slicing. Serve with marinara sauce for dipping. You can also stuff the bread with other toppings; mushrooms, chopped onions, precooked italian sausage chunks, ham, whatever turns you on.
Yukon Gold, baby new red or white potatoes work well for this recipe. Scrub the potatoes and drain them. Put them in the slow cooker with the garlic. Drizzle with the olive oil and sprinkle with the rosemary, salt, and thyme. With a spoon or your hands, toss the potatoes and garlic to coat them lightly witht the oil and herbs. Spread out the potatoes as evenly as possible in the crock. Cover and cook on High until the potatoes are tender withen pierced with a sharp knife, 2 1/2 to 3 1/2 hours. Serve immediately.
Mix everything together except for brown sugar and white wine. Put chicken in with it and marinate overnight. Then place in a 9x13 inch baking dish and pour white wine all over top, and then sprinkle with brown sugar. Bake at 350 for 1 hour making sure that you baste often. Use extra sauce in baking dish as gravy.
In a large pot melt butter and saute leeks and ham till softened add the rest of the ingredients except for the Betty Crockers sour cream& chives mashed potatoes and cook till potatoes are soft 15-20 minutes stirring so cheese doesn`t stick. Add the 1 package of potatoes and stir till nice and creamy. Season with salt and pepper and serve.
In mortar, squash habanero pepper to release the juice. Remove pepper so just the juice is left in the mortar. Add avocados and mash with a fork to a puree. add remaining ingredients. Season with salt and pepper to taste.
Trim ends off asparagus and cut into 3rds (about 1 1/2 to 2 inches long). Blanch asparagus in slightly boiling, salted water for 2 to 3 minutes until it begins to get tender. Transfer to a bowl of ice water to stop the cooking. Then drain on a clean kitchen towel. Set out a breading station with 3 shallow bowls or pie pans. In the first add the flour seasoned with salt and pepper. In the second one whisk the eggs. You may add a touch of milk or water. In the third bowl add the panko. Heat about an inch of oil in a large skillet. Toss asparagus in flour, then egg, then panko. Fry until golden brown.
Saute apples and onions in oil over medium-high heat, until turning golden brown. In bowl, blend flour, curry powder, salt and pepper. Add broth, lemon juice and wine. Add to apple mixture, stirring until smooth. Turn heat to low. Cover and simmer 15-20 minutes, stirring occasionally. Stir in the coconut and you are "ready to go". Wonderful served over hot rice. One of the best things about this recipe is that it freezes well. It can be used in several different dishes, so I always make more then I need.
Spray a 3 quart baking dish with cooking spray. Combine soup, sour cream, peppers, onions and mushrooms in a medium size bowl Layer 1/2 noodles ham and cheese topping with half the soup mixture; repeat layers. Sprinkle with the buttered crumb topping. Bake in oven at 350 degrees for 45 minutes.
In a blender, cover chilies with 3/4 cup boiling water. Let stand until softened, about 15 minutes. Meanwhile, rinse beef and pat dry. Cut across the grain into 1/8 inch thick slices and place in a non-reactive bowl (such as glass). Add lime juice, garlic, cayenne, and 1/2 tsp salt to soaked chilies. Blend until smooth. Pour over beef strips, cover, and chill for 30 minutes. Meanwhile, in a 3-4 quart pan over high heat, bring 4 cups water and the rice to a boil. Cover, reduce heat, and simmer until liquid is absorbed and rice is tender to bite, about 45 minutes. After beef has marinated and while rice cooks, heat olive oil in a 10-12 inch skillet over high heat. Lift beef out of marinade with a slotted spoon, reserving marinade, and add to pan. Stir-fry until no longer pink, about 3 minutes. Transfer to a bowl. Add peppers and onions to pan. Stir-fry until limip, about 5-6 minutes. Return beef to pan along with reserved marinade. Bring to a boil; cook, stirring 1-2 times, for 1 minute. Spoon rice into four wide, shallow bowls. Top with equal portions of beef mixture and sauce. Sprinkle with cilantro, and season to taste with salt.
Mix butter and sugar till fluffy. Add eggs. Beat til well blended. Mix dry ingredients, flour, cocoa,soda,salt,cinnamon. set side. To butter mixture, add banana, sour cream and the vanilla. Now mix in the dry ingredients. Fold in the nuts and chocolate chips. Pour into a greased bread pan. Bake 350 degrees for 55 minutes or till done.
In a heavy skillet, saute garlic in oil. Dust veal with seasoned flour. Brown in oil. Add tomatoes, sherry, & oregano. Stir until mixture is hot. Add frozen artichokes. Cover & simmer 45-60 minutes. Serve with steamed rice.
Combine first 5 ingredients in a 3 quart baking dish. Cover and cook at 350 degrees for about 45 minutes. Add the sausage and shrimp. Cover and continue to cook another 25 minutes.
Heat sour cream over low heat just until lukewarm. Dissolve yeast in the warm water. Stir in sour cream, butter, sugar, salt, eggs and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make it easy to handle. Turn dough onto well-floured board. Knead until smooth, about 10 minutes. Place in greased bowl. Turn once to bring greased side up. Cover. Let rise in warm place until double, about 1 hour. To test for rising, stick two fingers in dough. If holes remain but top stays smooth, dough is ready. Heat oven to 375°F Punch down dough: Divide into three equal parts. Roll each part into a rectangle, 15 x 6 inches. Place on greased baking sheet. With scissors, make 2-inch cuts at 1/2-inch intervals on both long sides of the rectangles. Combine apricots and cherries. Spread 1/3 of the fruit mixture down the center of each of the rectangles. Crisscross strips over the filling. Stretch dough to 22 inches. Curve to form a "cane.". Bake 15 to 20 minutes or until golden brown. While warm, brush with butter and drizzle canes with Thin Icing. If desired, decorate with cherry halves or pieces. For Icing, blend 2 cups powdered sugar with about 2 tablespoons water. If icing is too stiff, add water a drop at a time. If too thin, add more powdered sugar a little at a time.
Add all ingredients in large pot (EXCEPT THE OIL, FLOUR and RED PAPRIKA & SALT). Add enough water to just cover (Don't add more now, you will add a bit of water later. Cook until veggies are tender, about 1 hour depending on individual stoves. Taste and adjust salt. At this point you can turn off stove cover pot and leave until ready to have dinner. NOW, make roux - in small sauce pan add oil and flour and paprika over med heat stirring so as not to burn. When you can scrape your finger down the back of your wooden spoon and it remains, it's good. Remove from flame, add a ladle of soup from bean pot stirring quickly so as not to clump but still be thick. Pour slowly into large pot w/other ingredients stirring all the while briskly and heat until thickened. Add little water if you feel it's too thick. TOMATO & ONION SALAD. 3 large ripe tomatoes diced small. 1 large onion diced small. 1/4 cup oil. salt. Add into bowl and add oil and salt to taste. Mix together set aside until ready.
Chop strawberries and add to an 8-cup blender pitcher. Add orange juice and lemon zest. Strip basil leaves and blend with strawberries. Garnish with a fresh basil leaf before serving over ice (or use frozen strawberries in step one for a nice chilly treat!).
In a food processor, combine flour, 2 tablespoons sugar, and salt. Pulse briefly to combine. Add chilled butter and lemon rind, pulse 10-12 times or until butter mixture resembles coarse oatmeal. With food processor running, add ice water all at once. Process for about 10 seconds until a ball of dough forms. Turn dough onto a sheet of plastic wrap. Flatten to form a 1-inch circle. Wrap dough tightly and refrigerate at least one hour. Roll dough into an 11-inch circle on a lightly floured surface. Place dough on a baking sheet. In a large bowl, thoroughly combine cranberries, walnuts, 3 tablespoons of sugar, and brown sugar. Spoon cranberry mixture over crust, leaving about a 1-inch border around the outside edge. Fold dough over cranberries, pinching as necessary to keep it in place. Bake 15-18 minutes, or until crust is golden and berries are juicy. Cool on a rack about 10 minutes. Dust with sifted confectioners sugar. Serve warm.
Grease a 6 cup capacity ovenproof dish. Preheat oven to 180c/350 degrees F. Combine milk, cream& sugar in pan- stir over heat, without boiling, until sugar is dissolved. Once sugar has dissolved, bring to the boil, remove from heat; stir in essence. Cover, stand 10 minutes. Meanwhile, cut crusts from bread. Butter slices on one side; cut each slices into four triangles. Overlap triangles in prepared dish; top with raspberries. Whisk eggs until combined; gradually whisk in milk mixture. Strain mixture, then pour over bread. Place dish in a large baking dish, add enough boiling water to come halfway up sides of baking dish. Sprinkle on almonds and dust with icing sugar. Bake uncovered in oven about 45 minutes or until just set. Serve warm with extra raspberries. *Bestmade just before serving. *.
Preheat the oven to 350 degrees. Lightly spray an 8-inch springform baking pan with cooking spray. In a small bowl, combine the flour, cocoa powder, ground almonds, salt and baking soda, and set aside. Using a standing or handheld mixer set at medium speed, beat the eggs and sugar for 4 full minutes until pale and fluffy. On low speed, beat in the grated beets, followed by dry ingredients. Add the buttermilk and coffee, and beat until the batter is smooth. Pour into the pan and place in the middle of a hot oven and bake for 30 minutes. Test with a toothpick inserted for doneness; it should come out clean. Bake for an additional 5 minutes if needed. Cool for 10 minutes or so in the pan and unmold onto cooling rack. Cool on a wire rack until cold. To make the icing, prepare a double boiler. Combine all the ingredients and gently stir until the chocolate is smooth. Stir occasionally until the mixture thickens. With the cake still on the wire rack, pour the icing liberally over the top of the cake and let it drip down the sides. Transfer onto a plate or cake stand for serving and garnish with rose petals.
Cut tomatoes, onion, pepper, cucumber and garlic roughly. Put in blender, Add salt and vinegar. Turn on medium high. Blend for approximately 2 minutes. With lid firmly in place open center cap and add bread while continuing to blend. Slowly add olive oil like a trickle. Continue to blend for 30 or 45 seconds. Serve and enjoy.
Preheat oven to 350F, putting in a baking sheet as you do, and line a loaf tin (21x11cm) with baking parchment. Put the flour, baking soda, cocoa, sugar, butter, eggs, vanilla and sour cream into the food processor and blitz till a smooth, satiny brown batter. Scrape down with a spatula and process again while pouring the boiling water down the funnel. Switch it off, remove lid and blade, then stir in the chocolate chips. Scrape and pour this beautiful batter into the prepared loaf tin and slide into the oven, cooking for about an hour. When it's ready, the loaf will be risen and split down the middle -- but your cake skewer may come out a bit sticky, as this is a very damp cake -- this is a good thing. When the cake has had about 45 minutes of baking, put the syrup ingredients of cocoa, water, and sugar into a small saucepan and boil hard for 5 minutes or more, until it reduces into a dark, smokey, chocolatey syrup. Take cake out of oven and set on cooling rack and still in it's pan, pierce here and there with a skewer. Then pour the syrup as evenly as possible, which is not very, over the surface of the cake. It will run to the sides of the pan, but some will absorb in the middle. Once the cake is completely cold, remove from pan and remove the parchment. Sit on oblong plate. Now take bar of chocolate and cut with a very sharp knife so that it splinters and flakes and falls in slices of varying thickness and thinness. Scatter these pieces all over the surface of the cake.