HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 400°F. Spray a 9-inch pie plate with cooking spray. Microwave broccoli in a covered dish for 2-3 minutes, or until almost tender. Stir together cooked broccoli, onion, bell pepper and cheese in a medium bowl and transfer mixture to pie plate in an even layer. Stir remaining ingredients until blended. Pour over vegetable mixture in pie plate. Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.
Make a well in the centre of the flour. Put the egg yolks, sugar and a pinch of salt in the centre of the well, then add the butter and the water. Mix with your fingertips until the crumb stage. Use more water at your discretion. The dough must be very smooth. Shape into a ball and chill until firm. Melt the butter in a frying pan.When it starts to sizzle add the sugar all at once. Cook over medium heat, stirring now and then with a wooden spoon until caramelised to a deep golden brown. Cook gently once it starts to colour because it burns easily. This will take about 3 - 5 minutes. Remove from the heat and allow to cool until tepid. Arrange the apple halves upright in concentric circles to fill the pan. The apples will shrink during cooking so pack it in tightly. Cook the apples over high heat until caramelised, 15 - 25 minutes. Turn the apples over to caramelise on both sides - use a fork. Remove the pan from heat and let cool 10 - 15 minutes. Roll out the pastry into a round 2.5 cm larger than the frying pan. Roll up the dough around the rolling pin and transfer to the pan. Drape the dough over the pan. Tuck the edges of the dough down around the apples. Bake the tart in the heated oven until the crust is golden brown. 20 - 25 minutes. Let the tart cool until tepid in the pan then unmould it. Set a serving plate on top of the pan, hold firmly together and invert the two. If the apples stick to the pan, remove and replace on the tart. If any caramel remains, use it on the apples. Serve with creme fraiche.
To make cutting the chicken easier, place it into the freezer for about 15 minutes until it firms up slightly but isn't frozen through. This will let you cut it up quickly into small pieces. Preheat broiler and place a large pot of salted water over high heat to bring up to a boil for the whole wheat elbow macaroni. Place a large pot over medium-high heat and add 2 turns of the pan of EVOO, about 2 tablespoons. Add the chicken bits and brown them, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and freshly ground black pepper. Cook the veggies, stirring frequently, until tender, 3-4 minutes. Add the chicken stock and scrape up any brown bits from the bottom of the pot. Add the hot sauce and crushed tomatoes, and bring up to a bubble. Simmer the chili for 8-10 minutes to let the flavors come together and thicken it slightly. While the chili is simmering, toss the pasta into the boiling salted water and cook until al dente according to package directions. Once cooked, drain the pasta and toss it into the chili, then transfer everything to a casserole dish. Sprinkle the cheeses evenly over the top and place it under the broiler until the cheeses have melted and the top is golden brown, 2-3 minutes. Sprinkle the chopped scallions over the top and watch this one disappear in no time.
Marinate lamb with yogurt, red chili powder, turmeric powder, cumin powder, coriander powder and salt. Stir to mix well and leave aside for 5 minutes. Heat up the oil in a deep wok (kadai). Mix in bay leaves, cloves and cardamoms and stir fry for 30 seconds. Mix in the onions and stir fry until golden brown. Mix in marinated lamb stirring it well for about 10 minutes, until the lamb is cooked and tender. Mix in tomatoes and green chillies, stirring frequently until the oil separates from the gravy. Pour out little water if necessary. Sprinkle garam masala and stir fry for about 2 minutes. Mix in salt to taste. Decorate with coriander leaves, ginger juliennes and cut green chillies.
In a mixing bowl, combine all the ingredients except for the flour and oil. Use your hands to form the mixture into about 24 walnut-sized balls. Spread the flour on a plate and coat the meatballs. Heat the oil in a skillet, add the meatballs and cook over high heat for about 3 minutes, turning to brown all sides. Lower the heat a little and cook for about 12 minutes or until cooked through.
MEAT PIE directions: Preheat oven to 375°F. Combine first ten (10) ingredients. Press meat mixture into unbaked pie crust. Bake at 375°F for 50 minutes. CHEESE TOPPING directions: Combine cheese and Worcestershire sauce and spread on top of baked meat pie. Bake an additional 10 minutes. Cool 10-15 minutes before slicing. 6-8 servings.
Cut 4 of the zucchini and 4 of the yellow squash in half lengthwise and scoop out the seeds. Sprinkle with the kosher salt and set them upsdide down on paper towels to drain for 30 minutes. Finely chop the remaining 2 squash. Preheat the oven to 350 degrees F. Prepare sheet pan by very lightly greasing it. Get out your food processor. Heat 1 tbl of the olive oil in a heavy skillet. Add the shallots and cook until translucent but not brown, about 2 minutes. Add the mushrooms and 1/2 tsp of salt (approx.). Raise the heat to moderately high and cook, stirring, until the mushrooms begin to brown and the liquid they give off is evaporated- about 8-10 minutes. Transfer the mixture to a large mixing bowl. Saute the chopped zucchini and yellow squash with more olive oil and another 1/2 tsp salt, cooking until light brown and no more liquid is in the pan. Add to the mushrooms. Add the sausage to the pan and saute until brown. Transfer the sausage to the food processor and process until very fine. Add to the rest of the ingredients, add the breadcrumbs, cheese, parsley and mix well. Taste and season with additional S&P if needed. Fill the zucchini and squash shells, sprinkle with extra cheese. Add about 3 tbl of water to the pan and bake at 350 degrees for 25-30 minutes. Serve with a rice pilaf.
Put the Simply Potatoes Diced Potatoes with Onion in a kitchen towel and squeeze to remove any excess water and then chop roughly with knife or even pulse in a food process. Meanwhile, rinse and pat fish dry and season with salt and pepper. Heat the olive oil in a nonstick pan over medium heat. Flatten out Simply Potatoes Diced Potatoes with Onions into 8 thin "pancakes" that are the size of your fish and place them in the pan. Immediately press the fish into the Simply Potatoes Diced Potatoes with Onion pancakes.Then top with another potato pancake. Cook until potatoes are golden brown, about 10 minutes per side. You want your fish to flake with a fork. Squeeze a lemon over your fish, the potato will drink it up. Serve with a red pepper basil aioli and roasted asparagus. Enjoy!
Preheat the oven to 325 degrees F. Butter and flour a 10-inch round cake pan. Combine the butter and chocolate and melt in a double boiler over barely simmering water. Whisk together the egg yolks, salt, and all but 3 tablespoons of the sugar. Stir the melted chocolate into the egg yolks until thoroughly combined. With an electric mixer, on medium speed, beat the egg whites until soft peaks form. Gradually beat in the remaining sugar and continue to whip until the egg whites are stiff, but not dry, Carefully fold the chocolate mixture into the egg whites. Pour into the prepared pan. Bake for 1 hour and 15 minutes. Turn out onto a rack immediately. As the cake cools, the center will sink and crack - do not worry. Dust the cake with powdered sugar or decorate the top with melted chocolate and serve with unsweetened whipped cream.
Mix four cups of sugar and cream in large heavy pan and bring to boil. Put remaining 2 cups of sugar into a heavy skillet and place on low heat, stirring constantly until sugar is completely melted and looks like brown syrup, light brown in color. When sugar is melted pour into 1st boiling mixture. Mix well and let cook until it makes a firm ball when dropped in cold water. (Can use a candy thermometer too.) Set off fire and stir in soda, until mixture foams. Add butter and stir until melted. Let mixture set for 20 minutes and then add vanilla and beat until heavy. Stir in nuts and pour into a buttered pan. Let cool and cut in squares.
Remove the bread crusts and slice the loaf lengthwise into 4 slices. Butter 2 slices on 1 side for the top and bottom, butter the 2 remaining slices on both sides. Spread a layer of salad (you can use the same or different salads) on the bottom slice, add another slice then salad, repeat and top with the last slice butter side down. Press down on the loaf just enough to compact the layers. Combine cream cheese with enough mayonnaise or cream to make it spreadable, add food coloring. "Frost"the top and sides of the loaf, garnish and chill. To serve, cut into 1/2 inch slices.
Use Large Stock Pot and wooden spoon. Wash cabbage, cut off core. Cut cabbage in half horizontally. Take core out and cut. cabbage in 3 inch chunks. Cook sliced onions in oil until translucent. Add can of whole tomatoes, stir and chop slightly with spoon. Add tomato sauce, half of salt, half of pepper, and mix. Cover and simmer for 20 minutes, stir occasionally so it doesn't burn. Then add cabbage and stir and push cabbage down into the sauce. Cover pot and continue to simmer approx 1 hour till you can mix cabbage around in the sauce. In large bowl mix ground beef with chopped onion, 1 1/2 level teaspoons salt, 1/4 tsp pepper, 2 eggs, rice, and water. Mix well with hands. If too mushy, add a little more rice. Form golf ball size meat balls, and then store briefly in refrigerator to get firmer. Place meatballs on top of cabbage on sauce. Cover and simmer approx 15 minutes till meatballs feel firm. Then gently mix meat balls into sauce. Let pot simmer for approx 45 minutes, then add lemon. Taste for lemon taste, if not add more lemon. Then add raisins, honey, and then sugar a little at time to taste. Cook for another 15 minutes, then mix gently, uncover and remove from heat. Try not to eat right away so flavors can infuse. Tastes better when eaten the second day, but don't overheat. Only reheat what you will eat at that sitting. This freezes well.
Stir-Fry Tofu (to remove excess water, do not brown) set aside. Stir-Fry Garlic, Celery, Carrots and Okra, then .... Add Cabbage, Mushrooms, and Baby Corn (halved). Return Tofu and mix. Add Hot Vinegar to taste.
In a large skillet or saucepan, brown ground beef and onions. Drain grease and add mushrooms, consomme, soy sauce, Worcestershire sauce and rice. Bring to a boil and reduce heat to medium-high. Cook about 20-30 minutes until rice is done and all of the liquid is gone.
Combine all ingredients together. Form 4-6 equal size pattys. Grill on outdoor grill or indoor grill like a George Foreman. You may freeze these made from fresh ground meat patties for a convient meal in a rush. No need to defrost just grill approximately 10 minute on an indoor grill.
Chop spinach roughly. Heat oil and saute onion for 10 minutes Add rice and spinach and tomato paste. Saute 5 minutes. Add water and stock cube and seasoning, mix well. Bring to boil and turn down heat and cook for 20mins or until rice is soft. Serve.
1. Peel and cube potatoes, put in a medium pot and fill with water until it's about 3 inches above potatoes, bring to a boil, you want the potatoes cooked to they are just fork tender, not falling apart. After the potatoes are done keep them in the same water you cooked them in,. 2. in a jar or container that has a tight lid put the flour and half cup of water in it and shake it until the flour is COMPLETELY dissolved,. 3. stirring constantly but carefully add the dissolved flour and water into the pot with the potatoes and water allow a few minutes to cook on simmer so that it can thicken. If you want it thicker then you can add more flour, if you want it thinner you can just add a little more water. 4. Now is when you want to season to taste with your salt and pepper and the rest of the spices i listed, or you can just season them with salt and pepper either way they are WONDERFUL,.
Heat oven to 400. crumble the feta cheese and mix in the parsley, stir to combine and break feta into smaller chunks. Start with good fresh or frozen phyllo. the key is to purchase it at a place which sells a lot, so you know it is fresh. Take a sheet of dough and brush with butter. Place 2 tbsp of the cheese lixture along the bottom of one of the short sides. Don't pull the filling too close to the edges or it will seep out the sides. Fold the long edges of the dough in about 2 inches on each side. Flatten and dols the short end of the dough over the top of the fillinbg. Roll up to give a tube effect, then brush with butter and place on greased sheet. Continue using each sheet of dough and 2 tbsp filling. Bake for 10 minutes at 4oo. serve warm from the oven. TIP:. Feta is a salty hard cheese sold in many packs. My friend uses vacuum wrapped ones in a little brine, and sometimes chunks in a tube of brine.If you only see other types, you can soak it in a covered bowl of water to release some of the salt.
Preheat oven to 400 degrees. Bake frozen pie crust according to directions (10-12 minutes or until just starting to color). Remove from oven and lower temperature to 375 degrees. Fry bacon until crisp, drain on papertowels, and use tablespoon of bacon drippings to cook mushrooms (8-10 minutes). Add spinach for last couple of minutes, just until tender. Turn off heat and add back crumbled bacon. Whisk eggs and milk together. Stir in spinach-bacon-mushroom mixture plus 1/4 cup cheese. Sprinkle other 1/4 cup cheese on bottom of pie crust. Pour mixture into pre-baked pie-crust and set on cookie sheet to bake for about 35 minutes. Let pie rest for 10 minutes before cutting it into wedges.
Preheat oven to 375°F. Place tortillas on a cookie sheet. On each tortilla, spread 1/4 cup salsa, 1/2 cup cheese, and 1/4 of the ham or turkey pieces. Bake for 15 minutes, or until cheese is melted and bottom of tortilla is a little crispy.
The Marinade. Wash and dry duck breasts, score fat side of breasts, diagonally into diamonds, barely through to the meat. Sprinkle with salt and freshly ground pepper. Place in a ziplock plastic bag, add buttermilk, sage and balsamic vinegar. Squeeze air out of bag and seal. Massage bag to distribute marinade around duck breasts. Refrigerate overnight. The Stuffing: The stuffing can be made ahead and reheated when needed. I reheated it in the microwave. Remove duck breasts from marinade and set aside, reserving 1/4 cup marinade, discard the rest. Heat olive oil in large nonstick frypan. Add shallots, red pepper and garlic, saute for 2 minutes. Add brown basmati rice and salt; stir to coat, cook for 2 minutes. Add wine and deglaze pan, add chicken stock and reserved marinade. Bring to boil, reduce heat, cover with a tight fitting lid and simmer for 45 minutes, no peeking or until rice is tender and liquid is absorbed; set aside. The Breasts: Heat butter and olive oil in a large nonstick frypan. Dry excess marinade off breasts. Place marinated duck breasts skin/fat side down; on medium high heat, brown until skin/fat is well browned, about 20 minutes, turn and cook to rare or medium rare, about 10 minutes. Remove to a platter and keep warm. Drain fat from frypan, add the wine and deglaze the pan, slowly add the buttermilk, while stirring, add the balsamic vinegar. Add the sour cherries, bring to boil, on medium high heat simmer until reduced and thickened by about half, about 15 minutes. To Plate & Garnish: Reheat stuffing if necessary. Place 1/2 cup stuffing in the centre of each of two plates. Slice duck breasts into about 4 slices and place attractively against stuffing, skin side up, on each plate. Drizzle the sour cherry reduction over and around the stuffing and duck breasts, including some of the cherries. Sprinkle half of the toasted almonds over all on each plate and garnish each plate with half the sage leaf strips. Serve at once. (To reconstitute dried cherries if using, place in 2 cups water and bring to boil, simmer until cherries plump up, drain and use as fresh).
Spray grill racks with non-stick spray and then preheat grill. In a small bowl, combine all the ingredients except the chicken; blending well. When ready to BBQ, brush chicken with jelly mixture and place on gas grill over medium heat (or on charcoal grill 4-6 inches from medium coals). Cook for 15-20 minutes or until chicken is fully cooked (180F) - turning often so chicken does not burn on the outside and baste often with jelly mixture. (Throw away any leftover jelly mixture due to cross contamination).
Heat a sauce pot with cooking spray over medium high heat. Add the onions and garlic. Sautee for 3 minutes. add the broth seasoning, water, tomatoes, bay leaves and garlic powder. Stir an bring soup to a boil. Reduce heat and simmer for 20 minutes. Remove the bay leaves. Puree soup (I use an immersion hand blender). Stir in yogurt. Adjust seasoning , if desired. Enjoy!:).
MEATBALL DIRECTIONS. In food processor chop onions, garlic, parsley. Soak bread in milk, then put in food processor with eggs and cheese. Add this mixture to ground beef with salt and pepper. Add bread crumbs to make soft firm ball. Roll meatballs, place on baking sheet and bake in 350 degree oven 30-40 minutes. Put in gravy and simmer for 1-2 hours. TOMATO GRAVY DIRECTIONS: Sautee' onions and garlic until soft. Add remaining ingredients, stir and simmer 1 hour. Add meatballs and simmer another hour.
In a medium sauce pan, combine all ingredients except pecans. Cook over medium heat until sugar is dissolved, stirring often. Add pecans,cook until all liquid is gone. Be sure to stir constantly, to avoid burning. Spread mixture on wax paper until cool. Break apart with 2 forks, while cooling. Be careful, nuts will be very hot.
Spray a glass 9-inch square baking dish with a nonstick cooking spray. Layer 1/2 inch of shredded mozzarella cheese. Add cooked sausage that has been browned and cooled. The chopped onions and red and green peppers may be added at this time if you wish. Beat eggs and whipping cream. Pour mixture over all. Bake at 325°F for one hour. Garnish with parsley and candied apple rings on the side, if desired. Serve immediately.
Pare and seed cucumbers; cut into cubes so that you have about 3 cups of cubed cucumber. In blender (preferably) or food processor, blend cucumber with 1/2 cup broth until smooth. In medium bowl, combine cucumber mixture, remaining broth, sour cream, lemon juice, granulated garlic, and pepper; mix well. Season to taste with salt. Chill in refrigerator for at least 2 hours. Garnish as desired. Keep any left over soup in refrigerator.
Position rack in lower third of oven, preheat 375 degrees F. Roll pastry dough to fit 9-inch tart (quiche) pan with removable bottom, press into pan and trim overhang. Bake in preheated oven for 10-12 minutes, or until surface of dough no longer looks raw or shiny. Remove from oven to a cooling rack while preparing filling. Place eggs in small bowl and whisk to combine. Pour in the sugar and whisk. Add lemon juice, whisk again. Add cooled melted butter and lemon zest, blend. Pour filling into partially baked pastry shell. Return to 375-degree oven, bake for 16-18 minutes longer, or until crust is golden and filling is set (it bubbles toward the end of baking.). Remove and cool on a rack for 10 minutes. Carefully release metal rim, and finish cooling to room temperature. Heat the apricot jam just until melted but not bubbly hot. Pour into a large bowl and toss gently with fresh fruit. Spread fruit over cooled tart. Best served the same day.
Combine carrots, pineapple and raisins; mix well. Chill for 2 to 3 hours. Stir in yogurt and serve on lettuce leaf, if desired. Serving may be exchanged for 1 fruit and 1 vegetable.
Combine eggs and salt. Beat in flour alternately with milk. Add sugar, butter, and vanilla. Beat until smooth. Refrigerate until ready to cook.
Preheat oven to 350. Cook yams in boiling salted water 3 minutes. Drain. Transfer to 13x9 baking dish. Blend syrup, butter, and peel in a small bowl. Pour over yams. Sprinkle with salt and pepper and toss to coat. (Can be made one day ahead. Cover and refrigerate.). Bake yams uncovered until just tender, stirring and occasionally basting, about 30 minutes. Mix in cranberries. Continue baking until yams are very tender and juices form thick glaze, about 15 minute longer. Garnish with chopped fresh parsley and serve.
Heat oil in a heavy frying pan. Gently saute chiles, without burning, turning frequently until they are just firm to touch. About 5 minutes. Remove chiles with slotted spoon and place on paper towels to drain. In same pan, fry tomatillos and garlic until lightly browned and soft inside. About 5 minutes. Remove from pan and drain on paper towels. (Do not discard oil yet). Peel the garlic when cool enough to touch. Place water in blender jar. Add the tomatillos and peeled garlic. Crumble the fried pasilla chilles and add them all, with seeds and veins, to blender. Blend all for about 30 seconds to a puree texture. Heat oil in frying pan again. Add onion and saute gently until translucent but not browned. About 1 minute. Add chile mixture from blender and salt. Cook over medium high heat, stirring frequently (scraping bottom of pan as needed), until sauce has reduced a little. About 5 minutes.
Soak 8 long bamboo skewers in cold water for at least 30 minutes. Preheat the grill to medium-high ad grease the grate. Stir the marinade with the ketchup, oregano and lemon juice until well combined. Toss half of this mixture with the prok and the vegetables; let stand for 15 minutes. Thread 2 pieces each pork, zucchini and cherry tomatoes alternately onto each skewer. Grill the skewers; turn as needed and baste occasionally with remaining marinade mixture for 10 to 12 minutes or until pork is cooked through.
In a large mixing bowl combine ground beef, ground pork, parmesan cheese, eggs, salt, pepper, garlic, basil, parsley and oregano. Add bread crumbs 1/2 cup at a time until mixture is not too wet and can be formed into balls easily. Form mixture into 12 balls using your thumb to press a hole into the center (You can also use a cookie scooper to make uniformed balls). Insert a piece of mozzerella into the hole and close the hole by pinching the meat mixture together around it. Heat a large saute pan over medium heat and drizzle olive oil into pan. Add meatballs and cook until just browned. Using a slotted spoon, transfer meatballs into a slow cooker. (If prefered you can bake meatballs in a deeper cookie sheet at 350 for about 30 min). Pour red sauce over the meatballs and cook on LOW for approximately 5 hours. Serve meatballs and sauce over spaghetti.
Halve the eggs lengthwise and transfer the yolks to a small bowl. Set the egg white halves on a platter. In a mixing bowl, mash the avocado well with a fork, then add the yolks and mash to a smooth consistency. Add the mayonnaise, wasabi paste, and salt, and mix until smooth. Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Alternatively, fill the eggs with a spoon, dividing the filling evenly. Top each egg half with a little crabmeat, a cucumber fan, a sprinkle of furikake and about 1/4 teaspoon tobiko. Tip: To make tiny cucumber fans, quarter a 4-inch piece of English cucumber lengthwise. Then cut each quarter into 18 thin slices -- the goal is to get 3 tiny slices per "fan.".
preheat oven 375 degees. chop and saute onions and green pepper. brown ground beef. mix all ingredients except parmesan cheese. spread evenly in baking dish. bake covered for 40 minutes. uncover and sprinkle with parmesan cheese. bake uncovered 5 minutes. serve.