HumbleIntelligence/food-ner-1-Million huggingface dataset:
1. Preheat oven to 350 degrees. I cut a sliver of skin off the middle of the. back sides of the cut squash to "give it legs" (so that when it's right-side up and stuffed it doesn't roll around). Spray squash with cooking spray and sprinkle with salt and pepper. Place cut side down on a baking sheet and roast 30 minutes. 2. Meanwhile, bring water to boil. Add pinch of salt and both rice, and stir. Cover, reduce heat, and simmer 30 minutes. 3. Preheat nonstick skillet over medium heat. Add sausage and cook until no longer pink and crumbled. Remove from pan and drain. 4. Add olive oil to pan and next 8 ingredients. Saute until tender, 5-10 minutes. Season with salt and pepper to taste. 5. Combine cooked rice, sausage, and vegetable mix in large bowl. Add cranberries and 1/2 cup shredded cheese. Toss to combine. Add beaten egg and toss until thoroughly coated. 6. Stuff cavities of squash with filling and mound on top to use all filling. Cover and bake 30 minutes, until stuffing is almost set. Sprinkle with remaining 1/4 cup cheese and bake uncovered to melt, another 10 minutes. 7. Allow to cool and enjoy! **EDIT**: I did my prep while stuff was cooking, so I just put total time, start to finish (including prepping the squash), under cooking time. And another side note, I have some awesome pictures and having issues downloading them.
Preheat oven to 400 degrees F. In a heavy-bottomed saute pan, heat oil over medium high heat. Saute beef and pork until golden brown, stirring constantly, until all liquid has evaporated. Add onions, celery, bell peppers and garlic. Saute three to five minutes or until vegetables are wilted. This should cook slowly for about one hour, adding beef stock to mixture to prevent sticking. Season to taste using salt and pepper. Remove from heat and allow to cool. Roll pie dough into circles and cut into halves. Spoon a generous portion of the cooked meat mixture into the pie shells. Brush a little egg-wash around the edge of the shell, fold over and press the edges with a fork similar to apple turnover. Place on a greased cookie sheet or pan. Make small slits in dough to vent steam, egg-wash entire pie and bake thirty minutes at 400 degrees. Pie may also be deep-fried.
Slice zucchini into 1/2" rounds. Blanch zucchini in boiling water for 4 minutes. Drain well, and pat dry. Slice tomatoes, lengthwise, into 4 slices per tomato. With a spoon remove seeds. In a greased 9x9 glass baking dish, place zucchini, overlapping, in a single layer to cover bottom of dish. Drizzle zucchini with 1 tbsp of olive oil over top. Sprinkle with with garlic, thyme, salt and pepper. Next add a layer of crumbled feta. Top dish with tomato slices. Sprinkle with salt and pepper. Drizzle all of casserole with remaining oil. Bake, in preheated, 400°F oven for 40 minutes. Remove and let rest 10 minutes before serving.
In a large skillet, brown beef and onions. Add mushrooms and garlic salt. Drain off fat. Spread dijon mustard lightly and evenly over deli roast beef. Evenly divide ground beef mixture among deli roast beef slices. Roll up and secure with toothpicks. Bring gravy to a boil in skillet; reduce heat. Place rolls in the gravy in the skillet. Simmer 20 minutes.
Mix first 3 ingredients well and spread into pie crust. Chill or freeze until ready to serve.
Rim a glass coffee mug with sugar. Add liqueurs and fill with hot coffee. Stir. Top with whipped cream, chocolate shavings, and orange zest.
To make Puffs:preheat oven 400f. Bring water, butter,sugar & salt to a roiling boil in a large saucepan. Add flour all at once, stir vigorously with a wooden spoon until the mixture leaves the sides of the pan clean. Remove from heat. Beat in eggs, one at at a time with a wooden spoon until paste is shiny& smooth Drop pastry by well rounded teasp, 1 1/2" apart on 2 ungreased cookie sheets Bake 35 minutes or until puffed and golden. Cool on a wire rack. Prepare carmelized sugar: Heat sugar & lemon juice in a heavy medium sized skillet over medium-high heat, stirring occasionally with a wooden spoon until the sugar is melted and light golden brown. Do not let it burn Remove from heat. Putting it together: Place 14 puffs in a 9" circle on a platter. Fill in the center of the circle with about 5 more puffs. Working quickly and carefully dip the bottom of remaining puffs in the carmalized sugar (don't let it touch your skin), one at a time and place each on top of the base puffs in a slightly smaller circle Fill in the center with puffs. Continue making each circle smaller to form a tree shape. Drizzle the remaining sugar over the tree and decorate with the cherry halves You may refrigerate for 1-2 days.
In a medium saucepan, combine cream, water, syrup and cocoa powder. Bring to a simmer and stir until cocoa powder dissolves. Remove from heat and stir in chocolate and vanilla extracts. Pour mixture into an 8-inch square pan. Freeze until almost solid, about 3 hours. To serve, break up frozen mixture, place in blender or food processor and blend until softened and slushy. Transfer to glasses and serve.
Weigh out flour and add to bread machine pan. Add rest of ingredients except for yeast. Add yeast to yeast receptacle. Choose rapid bake cycle and medium loaf.
Place an oven-safe braising pan (enameled cast iron works well) over high heat until very hot. Reduce heat to medium and add olive oil. Sprinkle chicken on both sides with salt and pepper. When oil is shimmering, place chicken in pan, skin side down, until golden brown, then turn and brown the other side, then transfer to a plate. Add onion and ginger to pan and saute until onion softens and turns translucent. Add paprika and coriander and cook 1-2 minutes. Place chicken back in pan and add water. Bring to a simmer, then cover and cook 40 minutes. Remove chicken to a plate. Continue to simmer the sauce, uncovered, until it reduces by half, 12-15 minutes. Add cilantro and dates, and return chicken to pan. Squeeze lemon juice over the dish before serving.
Boil rice with 5 cups water (with one teaspoon salt added.) Steam until cooked. Once cooked cool rice. In a large bowl, mix all the vegetables with the spices (cinnamon sticks, cardamoms, turmeric and salt.) Add oil to a large pot. When oil is hot, add vegetables and soy sauce and cover and cook for 10 minutes. Add raisons and removed from heat. Place one layer of rice in a large glass dish and then add one layer of vegetable mixture and mix with a small spoon. Keep adding layers until evenly mixed. Place back into pot to keep warm until its time to serve. This makes a huge amount and looks beautiful when served.
1 . Chop onion , carrots , celery and red peppers into 1/4 inches pieces . Cut jalapenos in half and remove seeds then mince with the garlic . 2 . In a large sauce pan heat olive oil on medium heat . Add onion , carrots , celery , red peppers and jalapeno with garlic . Stir fry till slightly soft . Add the lentils , corn , broth , chili powder , cumin , oregano ,salt and pepper . Bring to a boil stirring often . Cover and reduce heat . Simmer till lentils are soft and vegetables tender , approx 40 minutes . Season to taste . For thicker soup , add a few cups to a blender or food processor . 3 . Serve with French bread or baguette .
Boil water and cook cabbage leaves until soft - do not overcook. Soak rice in salt water until it swells. Drain Water. Add about 1 cup of coconut milk. When the cabbage is soft, drain water. Take a scoop of rice and place it down the middle of the cabbage leaves, gently roll the leaf around the rice. Be aware that the rice will expand, so do not fill them too full. Place rice rolls in 1 cup of water and the rest of the coconut milk. Add any leftover liquid the rice was sitting inches Cover and bring the liquid to a boil then place on low heat, allowing the rice to cook for about 20 minutes. Serve gently with a spatula.
Make the broth by bringing the stock to a boil. Add the ginger, cinnamon, coriander seeds and star anise. Simmer for 15 minutes, then add the sugar, salt, pepper and fish sauce. Strain the broth and return to the pan, keeping hot over a low heat. Boil a pan of water and cook the noodles until al dente. When you put the noodles in the water, put the beef in the hot broth to cook. You don't need to boil it. The beef will cook just from the heat of the broth because it is so thinly sliced. Drain and divide the noodles among individual bowls. Add a handful of beansprouts, some shallots and coriander. Ladle the hot broth and beef over. At the table, each person can add the hoisin sauce, chilli sauce, lime juice, fresh chilli and basil to taste.
Form into balls and dip in 1 egg, beaten. Roll in 1 cup dry bread crumbs. Fry in 1/2 cup vegetable oil. Serve with tartar sauce.
Add all the ingredients into the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the Basic cycle; press Start. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
Mix first 3 ingredients in a medium bowl. Add the rest of the ingredients and mix until mostly smooth. Heat a skillet over medium heat and add a tablespoon of oil to the pan. Cook first side of pancake until edges are dry, and the center bubbles, then flip and cook until other side is golden brown. Serve with maple syrup, fruit preserves, cinnamon butter, or for an extra special treat smother with pumpkin pie dip (Recipe#25730) and top with a cinnamon brown sugar and chopped walnut struesel topping! YUM.
Preheat oven to 400&deg;F. Removed skin from chicken and rinse well. Set aside to dry a bit while you perform the other steps. Spray the (in)sides of your baking dish with cooking spray, it will make cleanup easier. Combine BBQ Sauce, Ketchup and sugar in the baking dish. Add in the (optional) chopped vegetables. (You don't have to stop at the ones I've listed. Also good in there is grated carrot, cauliflower, corn, eggplant, mushrooms -- whatever! Just stay away from vegetables that will introduce too much liquid like squash, cucumber and cabbage. You don't want a runny BBQ sauce.). Stir that all up and place your chicken in the baking dish. I like to 'toss' the chicken so it gets completely coated in the bbq. Cover with foil and place into oven. Bake for 1 hour (up to 1.5 hours -- until you see the chicken start to degrade from the bone). Remove foil and return to oven another 15 to 20 minutes to cook sauce on chicken. Serve atop or beside rice covered in the extra BBQ sauce (and vegetables, if you've added any). ** You can also cook this meal in your crock pot (not the rice, of course)-- just throw it all in there. and make the rice when you get home. ** If you have only 2 people to feed, you can do as I have done for the photo and cook up a single large breast (with skin and bone in -- for flavor) in a covered skillet along with the vegetables. Flip after 15 minutes. After another 20 to 25 minutes, pull the breast out, remove skin and debone, cut into cubes. It may not be cooked completely (especially if you threw it in there frozen), so you may see some blood . Then add BBQ Sauce, Ketchup and sugar to pan, and return the chicken to the sauce. Let cook uncovered for about 15-20 minutes to reduce sauce. Alternatively, you could (if you had time and the inclination) place the chicken cubes on a pan, coat with sauce, roast for 20-30 minutes at 400F, put it over your rice and BBW /w veg. The most important things to understand are: 1) it is the flavor of the chicken bones and ketchup that make the BBQ sauce mild enough to eat straight over rice, and 2) avoid vegetables that will add liquid to the sauce. Now, go forth and make BBQ Chicken over rice. :).
All you do is put your silverside in the pot pour you ginger beer over till its completely covering the roast and then cook on stove. Refer to the cooking instructions on the silverside packet for the cooking time. Serve with your usual vegetables, sauces etc. You will be impressed ! Enjoy !
Place thyme, parsley, and onion in a cheese cloth for easy removal after cooking. Put ham into a large pot and cover with cold water. Add all other ingredients except cabbage and bring to a boil. Turn to simmer and cook until veggies are tender. Remove the herb bag. Add cabbage, simmer for 20 minutes. or until cabbage is cooked. Remove ham and cut in to pieces. Place on the center of a large platter. Strain the cabbage and season it with pepper. Surround the ham with the cabbage, carrots, and potatoes. EAT!
Put all the ingredients, except the oil, into a food processor and blend for 1 minute to make a batter. Heat a little of the oil in a large frying pan and drop in tablespoonfuls of the batter. Cook for 1 to 11/2 minutes in batches of 5 until golden on the underside, then turn and cook for a further minute. Drain briefly on kitchen paper before serving.
Sift flour and salt and turn into bowl. Cut in shortening with fingers to mealy consistency. Add enough water (approx. 1/2 c) to hold mixture together. Dough should be not too hard or too soft (similar to egg noodle dough). Knead well several minutes. Form into ball and refrigerate for 30 minutes to enable it to lose elasticity and roll out easily. Roll dough very thin on lightly floured board into rectangular pice measuring about 28 x 24 inches. Cut edges evenly, then cut into 4 pieces lengthwise, 28 x 6 inches. Using a brush, spread melted shortening generously and evenly over one strip, top with second strip and spread with shortening. Repeat with the third and fourth strips, separating each strip by a layer of shortening. Let shortening cool and set. Using great care, roll four strips together, as for jelly roll, starting from shorter end. Wrap in wax paper and refrigerate about 15 minutes. Remove. wax paper and cut ends evenly using a short thing knige. Cut roll into 12 1/2 inch pieces (For easier cutting, dip knife in flour before cutting dough). Slices will resemble narrow rolls of ribbon. Place on lightly floured board and sprinkle lightly with flour. Gently place rolling pin a center of slice and roll out from center toward left. Return rolling pin to center and roll out from center toward right. The slice, fromerly round, will be a larger and thinger oval shape. Gently roll again from center toward top with one stroke and from center toward bottom with one stroke. The oval should measure about 7 1/2 inches at its longest part. Placed prepared oval on lightly floured board, rolled side down. Proceed as above with the other pieces, arranging finished ovals on board, side by side. Preheat oven to 400 degrees. Drain ricotta through cheese cloth until quite dry. Place in bowl, stir in remaining ingredients and blend throroughly. Place a tablespoons or two of ricotta mixture on lower half of each oval, wet edges of dough with a little egg white and fold over filling, bringing narrow edges together to form a shell-like shape. Press edges together tightly to seal in filling. Brush each shell with melted shortening. Bake about 15 minutes, then quickly brush more melted shortening over shells using light, gentle strokes. Close oven door quickly, lower heat to 350 and bake another 20 minutes. Brush once more with shortening. Pastries will puff up and have a beautiful golden color showing shell-like ribs or lines. Lower heat to 250 and bake another 5 to 10 minutes. Cool on rack. When cold, dust with confectioners sugar.
1. FOR THE FILLING: Heat 2 teaspoons oil in Dutch oven over medium-high heat until just smoking. Add beef, 1 teaspoon salt, and 1 teaspoon pepper and cook, breaking up pieces with spoon, until liquid evaporates and meat begins to sizzle, 10 to 15 minutes. Drain meat in colander and set aside. 2. Add remaining 2 teaspoons oil to now-empty Dutch oven and heat over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until just beginning to brown, about 2 minutes. Stir in drained beef, cabbage, and chicken broth. Bring to simmer, cover, and cook until cabbage is tender, about 5 minutes. Uncover and continue to cook until liquid evaporates and mixture begins to sizzle, 5 to 7 minutes. Season with salt and pepper to taste. Transfer to bowl and let cool 15 minutes. Stir in Colby Jack and let cool to room temperature. Refrigerate until ready to assemble bierocks. 3. FOR THE DOUGH: Meanwhile, grease large bowl. Combine milk, water, butter, and sugar in 2-cup liquid measuring cup. Microwave until temperature registers 110 degrees, 1 to 2 minutes. Using stand mixer fitted with dough hook, mix 31/2 cups flour, yeast, and salt on low speed until combined, about 30 seconds. With mixer running, slowly add milk mixture and single beaten egg until incorporated and dough comes together, about 3 minutes. Increase speed to medium-low and continue to mix until dough is smooth and pulls away from sides of bowl, about 8 minutes. If after 4 minutes dough looks wet, add remaining 1/4 cup flour, 1 tablespoon at a time, until dough clears sides of bowl but sticks to bottom. Transfer dough to greased bowl, cover with plastic wrap, and let rise in warm place until doubled in size, 50 to 60 minutes. 4. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 rimmed baking sheets with parchment paper. Transfer dough to lightly floured counter and divide into 12 equal (23/4-ounce) portions. Form dough pieces into balls, cover with plastic, and let rest for 5 minutes. 5. Working with 1 dough ball at a time (keep remaining balls covered with plastic), roll out into 51/2-inch round with rolling pin. Transfer 1/2 cup lightly packed filling (3 ounces) to center of round. Use hands to press filling into compact mound. Stretch edges of dough over filling and pinch together to form bun. Arrange 6 bierocks, seam side down, on each prepared baking sheet, 2 inches apart. Cover with plastic and let rise until doubled in size, 45 to 60 minutes. 6. Discard plastic, brush bierocks with egg wash, and bake until golden brown, 22 to 25 minutes, switching and rotating sheets halfway through baking. Transfer sheets to wire rack and let cool for 15 minutes. Serve. TO MAKE AHEAD: Baked, cooled bierocks can be tightly wrapped in aluminum foil, placed in zipper-lock bag, and refrigerated for up to 3 days or frozen for up to 1 month. To reheat, adjust oven rack to middle position and heat oven to 350 degrees. Place foil-wrapped bierocks directly on oven rack until heated through, about 10 minutes if refrigerated or 60 minutes if frozen.
Combine cheese and cornstarch in a bag. Shake to make sure cheese is coated with cornstarch. In saucepan carefully heat buttermilk until warm. Do not cover or boil. Remember to stir constantly from now one. Add a handful of cheese, keeping the heat medium (do not boil), when melted add another handful. After all the cheese is melted and bubbling add a dash of nutmeg and pepper. Transfer to fondue pot and keep warm over fondue burner. Note: If fondue becomes too thick add a bit of warmed buttermilk. If it separates combine 1 T cornstarch and 2 T buttermilk and stir into fondue.
Place the brown sugar into a heavy bottomed saucepan. Heat gently until the sugar has completely dissolved, but do not stir. Boil to a temperature of 310°F (154°C) - measure with a candy thermometer for accuracy. When the water has evaporated add a few drops of peppermint essence. Pour mixture on a slab, using a knife to prevent it running too thin. Cut into strips, and cut with sharp buttered scissors. If you pull it a bit before cutting with scissors it will turn a lovely amber color. Wrap in cellophane and store in an airtight container.
Cook pasta according to package directions; drain. Return to saucepan; cover and keep warm. Meanwhile, in a large skillet, cook green onion and garlic in hot oil for 30 seconds. Stir in sweet pepper and carrot. Cook and stir for 3 minutes. Stir in the zucchini, salt, and black pepper. Cook and stir for 3 minutes more. Add broth. Bring to boiling; reduce heat. Cover and simmer about 1 minutes or just until vegetables are tender. Add vegetable mixture and basil to pasta; toss to combine. Transfer to serving dish. Sprinkle with Parmesan cheese and pine nuts.
Preheat oven to 500°F. Mix all dry ingredients until well blended. Add in wet ingredients and mix together, just enough to moisten. This shouldn't require much kneading. Allow to rest for 10 minutes at room temperature (cover dough while resting). Pinch off balls approx 2" in diameter and roll to smooth. When all balls are formed, roll each one into a 5" circle approximately the thickness of of a pie crust. Bake each round on a pizza tray on lowest rack in oven for about 3 minutes. They should bubble up a bit and be slightly browned. Don't over bake. Keep in refrigerator or freeze in small batches as they have a fairly short shelf life due to their deliciousness and lack of leavening and preservatives.
Dredge pork in flour. In a hot skillet, brown meat in butter-oil combination. Stir in sherry, water, onion, garlic, pepper, salt, herbs. Cover and cook slowly 30 minutes, adding a little water if needed. Add mushrooms and cook, covered 15 minutes longer. (This recipe can also be used with veal, but reduce cooking time significantly.).
Boil Pasta as per instructions on box. Drain and return to pot. Combine ingredients (saving a little sauce, Mozzarella, and grated cheese to sprinkle on top.) in pot and mix thoroughly. Transfer to disposable aluminum pan, spread left over sauce, sprinkle with mozzarella, and grated cheese on top. Sprinkle with chopped parsley. Cover with aluminum foil and bake in pre-heated oven at 350 for approximately 45 minutes.
Cook pasta according to package directions. Drain. While macaroni is cooking, in a large saucepan over medium heat whisk together milk, flour, salt, onion powder and pepper until blended. Bring to a boil, stirring occasionally. Reduce heat to a simmer, stirring often until thickened (2 to 5 minutes). Remove from heat; stir in cheese and Tabasco. Toss pasta with sauce.
Prick the bottom of the shell and chill for 20 minutes. Preheat oven to 400 degrees F Line the unbaked pastry shell with parchment paper or aluminum foil. Fill tart pan with pie weights or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface. Bake crust for 20 to 25 minutes until crust is dry and lightly browned. Remove weights and cool crust on wire rack. In a small saucepan heat the apricot preserves until boiling. Remove from heat and strain to get rid of lumps. Add the Cognac When cool, spread a thin layer of warm apricot glaze over the bottom and sides of the tart. Let the glaze dry between 20 - 30 minutes. In a large bowl whisk the flour and sugar together. Mix in the eggs and stir with a wooden spoon to make a smooth paste. Meanwhile, in a small saucepan over medium heat, heat the half-and-half until it just starts to boil and the cream foams up. Remove from heat and gradually whisk into the egg mixture, stirring constantly. Whisk in the Apple Brandy. Add vanilla now and set this mixture aside while you prepare the apples. Peel, core, and slice the apples into 1/4 inch thick slices. Melt the 2 tablespoons butter in a large skillet over medium heat and stir in the 2 - 4 tablespoons sugar. Add the apples and saute until they begin to soften, approximately 5 - 10 minutes. Set the cooked apples aside. Preheat oven to 350 degrees F Arrange the apple wedges in concentric circles on top of the cooled and glazed tart shell. Carefully pour the custard over the apples to just below the top of the tart pan Sprinkle lightly with the Cinnamon Sugar. Place tart pan on a larger baking sheet to make it easier to remove from oven and bake for about 25-30 minutes or until the custard has set. Place the tart under the broiler in the oven just long enough to caramelize the sugar. To prevent the edges of the tart shell from over-browning, you can cover them with a thin piece of aluminum foil or pie shields. Serve with softly whipped cream or vanilla ice cream.