HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350. Place the carrots, celery and onion in a shallow oven-proof dish to fit. Dot with the butter and sprinkel with the sugar, ginger and mace. Pour 2 cups of the broth into the bottom of the dish. Cover tightly with aluminum foi. Bake for 2 hours. Remove the vegetables from the oven and transfer them, along with any liquid, toa large, heavy pot. Addd 3 cups of the broth. Bring to a boil, reduce the heat to medium and simmer for 10 minutes, partiallly covered. Cool slightly. Puree the soup along with the cooked beets in a blender or a food processor until smooth. Return to the pot. season with salt and pepper. Add some of the remaining broth for a thinner soup, if desire.
Pack clean jalapenos into clean jars (2 half-pints or 4 half-cup jars). Bring remaining ingredients to a boil in a small saucepan, then pour over chiles in jars, leaving 1/2-inch headspace. Wipe rims, put on lids and rings, and process ten minutes in a boiling water bath to sterilize jars and food, create a vacuum, and melt the sealing compound on the lids.
For crust: Toast nuts in oven for 10 minutes at 350. Cool slightly and rub off skins. Place nuts in food processor and pulse until coarsely chopped. Add sugar and process until nuts are finely chopped, but not greasy. Combin nut mixture with butter. Pat into bottom of 9" sprinform pan and bake at 350 for 10 minutes. Cool before filling. For filling: Stir together sugar, spices, and cornstarch. Beat cream cheese until smooth. Gradually add sugar mixture, scraping sides of bowl often. Beat in eggs 1 at a time, beating well. Beat in pumpkin until just blended. Pour into crust-lined pan. Place pan of water in bottom of oven. Bake cake at 350 degrees for 30 minutes. Reduce oven to 300 and bake another 30 minutes. Remove cake from oven and place on cooling rack. Cover with a large bowl or pot so that it cools slowly. Cool completely before serving.
In a wok fry bacon until crisp. Drain well. Re-heat wok. Add the pepper, onion, cabbage, carrots and garlic. Stir-fry 3 minutes. Add pork. Cook 1 minute. Add rice. Cook 1 minute. stir in peas and soy sauce. Cook 30 seconds.
Remove fat and fiber from meat. Cut into bite-size pieces. Sprinkle with meat tenderizer at least one hour before cooking. In a large frying pan, brown meat on all sides. Mix all other ingredients together in a bowl and pour over beef tips. Put lid on pan and simmer for 1 hour. Do not remove lid until done.
Saute shallots and mushrooms in oil till translucent. Add 2 cups hot water slowly add cream of wheat. Continue stirring gently while the cereal thickens, about 10 minutes. Cereal should become very thick. Remove from the heat and add the garlic, eggs, egg yolks, cheese, red pepper,thyme, salt and pepper to taste, blending thoroughly. Pour the warm mixture onto a well-oiled 9x13-inch pan and spread it out, making the surface as even as possible. (Option: Just spoon tablespoonfuls onto buttered parchment paper and bake in a 400°F oven for 3 minutes till bubbling hot). Let cool, uncovered, in the refrigerator until cool to the touch. Remove from the refrigerator and cut into squares. Cover with plastic wrap and refrigerate. When ready to use, place the squares on a pan lined parchment paper and heat in a 400°F oven for 5 minutes till bubbling hot. Serve immediately.
Roast the zeera in a pan. Add cabbage and capsicum. Stir fry over high heat till edges are brown. Mix yoghurt, salt and black pepper powder. Brush the slices of bread with oil. Heap this mixture on the ungreased side of a piece of bread and cover with other slice greased up. Toast in a snack toaster till lightly brown on both sides.
Combine all ingredients, well. Bring a large pot to boiling, boil meatballs for 5 minutes. This will seal the juices inches. Broil meatballs until brown, about 10 minutes. Simmer in spaegetti sauce for at least l/2 hour.
Heat oil in heavy large pot over medium heat. Add onion, carrot and celery and saute until onion is tender, about 10 minutes. Stir in coconut milk, stock, wine and garlic; boil over medium-high heat until reduced to 2 cups, about 15 minutes. Stir in mint, cilantro and chilies. Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open). Transfer mussels and broth to large bowl and serve.
Mix dry ingredients. Add milk and mayo. Stir until mixed well. Spoon into greased muffin tins. Bake at 350 for approximately 15 minutes until golden brown.
Preheat the oven to 160°C (140°C fan-forced). In a medium saucepan, combine beans, bicarbonate of soda and cover with water. Bring to the boil, remove from heat and allow to stand for at least two hours. Return saucepan to the heat, bring to the boil, drain. Heat oil in a large enamelled cast-iron casserole and saute onion and garlic. Add the remaining ingredients, including the beans and bring to the boil. Place the ham hock on top of the beans, cover and place casserole in preheated oven for 4-5 hours. Remove hock from casserole, discard skin and bone, shred meat. Remove bay leaves before returning shredded meat to the beans. Serve on toast.
Rinse quinoa with cold water according to the directions on the package; drain. In a medium saucepan, combine quinoa and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until quinoa is tender and liquid is absorbed. In a medium skillet, heat oil over medium-high heat. Add leeks, peppers, carrots, and celery. Cook for 6 minutes or until vegetables are tender, stirring occasionally. Stir in garlic; cook 1 minute. Combine vegetable mixture and quinoa. Stir in cheese, salt, and pepper. Sprinkle with parsley.
Preheat oven to 350°. Beat cream cheese at low speed with an electric mixer until creamy and smooth. Add 1 cup sugar and eggs, and beat at medium speed 2 minutes or until sugar is dissolved. Stir in 2 cups milk, 1 cup cream of coconut, and 3 tablespoons melted butter. Stir in bread cubes. Let stand 5 minutes. Coat a 13- x 9-inch baking dish with cooking spray. Pour bread mixture into dish. Bake at 350° for 35 minutes or until set. Stir together flaked coconut, pecans, and 3 tablespoons melted butter. Sprinkle coconut mixture over baked pudding, and bake 5 to 8 more minutes or until browned. Stir together remaining 1/2 cup milk and 1/2 cup cream of coconut. Cook remaining 1/2 cup sugar in a medium-size heavy saucepan over low heat, stirring constantly, 3 minutes or until sugar is caramelized and mixture becomes a light brown syrup. Stir in milk mixture, and cook, stirring occasionally, 3 minutes or until sauce is thickened slightly and sugar is dissolved. Stir in remaining 2 tablespoons melted butter. Cut bread pudding into 8 to 10 servings, and serve with caramelized sugar sauce.
Brush both sides of the fish with some of the olive oil and place on hot grill, barbecue or hot skillet. Cook 2 to 3 minutes on each side or until fish is done. In another pan, heat the remaining oil, balsamic vinegar and the mint until just warm. Just before serving, add the garlic to the sauce and spoon over the fish.
Peel and devein shrimp. Coarsely chop the tomatoes. Mince the garlic. Cook fettuccine according to package directions. Drain and keep warm. Heat oil in a large skillet over medium-high heat. Add shrimp, tomatoes, basil, olives, and garlic. Season with salt and pepper. Cook until shrimp turn pink, stirring frequently, about 3 minutes. Place pasta in serving bowl. Pour sauce over pasta and toss. Top with parmesan cheese. Serve immediately.
Preheat a large soup pot over a medium heat, saute onions in oil until translucent add garlic, tarragon and caraway seeds, salt and pepper. Saute until garlic is fragrant. Deglaze pot with red wine; add bay leaves lentils, carrots, potatoes, tomato sauce, water and TVP chunks. Mix together. Cover and simmer for about 30 mins until the potatoes and carrot are tender. Add the lima and kidney beans and cook until heated through. Yum yum yum.
Brown ground beef in crockpot by cooking frozen meat with 1 1/2- 2 cups of water (depending on how much meat you use) on HIGH for 2 1/2 hours. Stir to break up large pieces halfway though cooking. Drain excess water and return meat to crockpot. Mix in sauce, herbs (to taste- I use a couple tbsps of each), 1 cup of water, tomatoes (with juice) and meatballs. Cook on low for 6 hours. Break up 2 handfuls of spaghetti noodles into quarters and add to sauce. Cook on HIGH for 1 hour. (This will make your noodles very soft. If you want your noodles to not be as soft, just cook for less time.).
Heat oil in a skillet. Add cumin seeds. Allow to splutter. Fold in yellow lentils and rice. Stir in salt and water. Bring to a boil. Lower flame, partially cover and cook till the water has evaporated and rice is cooked. Serve hot. This can be served all by itself, though, the actual combination is this khichdi with plain yogurt.
Cut mushroom into thin slices. Grind cinnamon, fennel seeds & clove to fine powder in a mixer. Heat oil in a pan & add the above powder & ginger garlic paste to it & fry for a minute on a low flame. Add chopped onions & fry till golden brown. Add chopped tomatoes & continue to fry till oil separates from it. Then add pepper , chilli & turmeric powder & mix well. Add mushrooms & 1/4 cup of water , salt & mix well.close the lid of the pan & let it cook in simmer. Uncover when mushrooms are cooked & keep stirring for few minutes till all the water evaporates & when it comes in the form of thick gravy type. Finally garnish with chopped coriander leaves. Serve with basmati or jasmine rice.
Roast the peppers. (Place sections of peppers skin side up on low broil for about 10 minutes. When blackened, put in a zip lock bag. After cooling, skins will peel easily.) Set aside. Proceed to make the chowder: Saute garlic & crushed red pepper in olive oil until fragrant, then add the onion and saute until softened. Add seafood stock and potatoes. Cover and simmer until potatoes are done (about 10 minutes). Remove half of the chowder and blend. Return to pot. Add the corn, crab, & roasted red peppers and bring back to a boil for a couple minutes. Add half and half. After chowder reheats, serve with chopped parsley.
Cover one brisket flat with water to in large pot and cook on stovetop. Add a little salt and black pepper, a drop or two of worceshire, a little splash of lemon juice, crush 3 or 4 cloves of garlic and add to pot. a small sprinkling of thyme. when brisket begins to pull apart with two forks you may want to add a little crushed red pepper. The key here is not to over-do the spices, it should still taste like beef and not chili or spicy bbq. You could basically just boil the meat until tender and add salt and pepper after its done. Serve on plain warmed buns slathered with mayonnaise with dill pickles and onion slices. As the brisket cooks the water will go away. You may need to add a little water during the cooking process, but near the end when the meat muscle fibers begin to break down the water will just sort of dissolve and the meat will be very tender. Cooking time is determined by size of meat and heat. You could speed it up some with a higher setting, but I cook on big burner on a setting of about 3-4 (out of 10max) after bringing it to a boil. A typical trimmed brisket flat works great for this because it fits in a stovetop pot, and doesn't take too long- should be ready in 4-5 hours cooked slowly until the meat is easily pulled apart with two forks.
Place beans in large saucepan and cover with water - bring to boil; cook uncovered for 8-10 minutes until crisp tender. Meanwhile, in a large skillet, cook garlic in oil for 2-3 minutes. Drain beans then add beans, almonds and pepper to skillet. Toss to coat.
Put the ginger,garlic, 4 tablespoons of the almonds, and 4 tablespoons water into a blender until you have a paste. Heat the oil in a wide, non stick pan, when hot put in the chicken and cook until they turn golden brown. Remove chicken with a slotted spoon put into a bowl keeping any juices that come from the chicken. Put the cardamon, cinnamon, bay leaves, and cloves into the same hot oil. Stir and fry for a few seconds. Now put in the onions. Stir and fry them for 3-4 minutes until they are lightly browned. Add 1 tablespoon of yoghurt. Stir and fry it for 30 seconds. Now add another tablespoon of yoghurt. Keep doing htis until all the yoghurt has been incorporated. Put in the chicken pieces, any liquid that might have accumulated in the chicken bowl, the cream and the salt. Bring to a simmer. Cover, turn heat to low and cook for 10 minutes. Add sultanas and turn heat to low and cook for a further 10 mins or until the chicken is cooked. Add the garam masala, stir to mix.
Place the cut up cabbage in a big pot. Cover the cabbage with water just covering. Let the cabbage cook on med-high heat until the cabbage is cooked down enough to add the ham bone in all. I cut as much of the ham off the bone before adding to the pot. Add the carrots and potatoes. Continue to cook but turn down to low and cook all day. ( I start mine at 12:00pm and cook until 5 or 6:00pm). Note: You may use 1 medium rutabagas, peeled and cut into small chunks and or parsnips, peele and cut into small chunks.
Heat brolier on high. Score the fish in two or three spots on the dark side. Melt butter and worcestershire sauce with juce from half a lemon and garlic. Rub fish down with salt and pepper on both sides, depending on the size of your fish you might need more or less salt and pepper. Put fish under the broiler for 3 minuets. Slide the fish out of the broiler and paint it with butter and garlic sauce every minuet or so untill the fish is done. I follow this rule: if you can stick a toothpick into the widest part of the fish, then place the toothpick to your lips and the toothpick is warm, your fish is done. When fish is done drizzle with the juice from the other half of your lemon. I like putting the whole fish on the table and let everybody digin.
Preheat oven to 220°C Place the bacon on a baking tray and cook for 12-15 minutes or until crisp. Place the tomatoes on a baking tray, drizzle with the oil, sprinkle with salt and pepper and roast for 5 minutes or until the skins just split. Set aside and keep warm. Place the eggs, cream, parmesan, basil, salt and pepper in a bowl and whisk until well combined. Heat the butter in a large non-stick frying pan over medium heat. Dip the bread in the egg mixture and cook, in batches, for 2 minutes each side or until golden. Serve with the bacon and roasted tomatoes.
Place turkish salad in a small sauce pan. Cook until just heated through. Add undrained tuna and lemon juice. Serve with pita bread and matzo.
Combine corn, half and half, cheese, eggs, onion and a dash of pepper in a 1 quart ungreased casserole dish. Toss bread and butter together, spread over top. Sprinkle with a bit more cheese if desired. Bake for 45 minutes at 350 degrees F or until set in center.
I usually go ahead and bake the chicken in butter, salt and Italian seasoning first - gives it more taste, but definitely adds fat! You can, of course, just add the chicken in and let it cook with the soup. Bring chicken broth and water (until pot is over half full) to a boil. Add all other ingredients except pre-baked chicken and noodles. Cover and simmer for about an hour. Add chicken, simmer for another half an hour. Add noodles, cook until noodles are done. Depending on how soupy you want it, you may need to add water after you add the noodles.
Preheat oven to 375 degrees F. Combine zucchini, pimento, onion and carrot. Blend soup and sour cream. Stir into zucchini mixture. Pour half of the stffing crumbs into a 9 x 13 inch casserole, patting down to cover bottom and sides. Pour in vegetable mixture. Top with rest of stuffing mix, pat down. Top with pats of butter or margarine. Bake for 40 minutes or until hot and bubbly.
Mix all ingredients together and store in airtight container. May use food coloring for different colors.
For the pork, combine salt, rosemary, thyme, and pepper in bowl. Pat pork dry with paper towels and season with salt mixture. Wrap pork in 18-inch square of heavy-duty aluminum foil and refrigerate for at least 6 hours or up to 24 hours. For the apple compote, melt 1 tablespoon butter in 12-inch skillet over medium high heat. Add onions, sugar and salt and cook until onions are golden brown, about 8 minutes. Add 1/2 cup apple juice and pepper and simmer until syrupy, 1 to 3 minutes. Transfer to oval shaped slow cooker. Melt remaining 1 tablespoon butter in now empty skillet over medium-high heat. Add apples and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Stir in raisins. Transfer to slow cooker. Nestle inverted (upside down) disposable 5 by 3-inch aluminum pan into apple mixture. Place foil wrapped pork on top of disposable pan, cover and cook on low heat until pork registers 140 degrees, 4 to 5 hours. Transfer pork to carving board, open top of foil, and let rest 20 minutes. Meanwhile, discard disposable pan, gently stir apple compote to recombine, and transfer to serving bowl. Carve pork into 1/4-inch-thick slices. Serve with compote.
Preheat oven to 275 degrees F. In shallow baking dish, stir together seeds, melted butter, salt & ranch dressing mix. Bake for 1 hour, stirring several times.
Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds; set aside. Place 1 phyllo leaf on a kitchen towel and brush with melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 cup of butter. Cook and stir bread crumbs with 1/4 cup of butter until lightly browned. Sprinkle 3/4 cup crumbs on the layered phyllo leaves. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the phyllo, leaving a 2-inch border. Lift towel, using it to roll leaves over apples, jelly roll fashion. Brush top of the strudel with butter and sprinkle with 2 tbsp crumbs. Repeat the entire procedure for the second strudel. Bake the strudels at 400°F for 20 to 25 minutes, until browned. NOTE: Frozen phyllo leaves for strudel can be found at most supermarkets in the frozen foods sections.
Rub lime halves all over the body of the pig, squeezing lime juice liberally, rub cavity with limes, too. With a sharp knife tip, cut slits 3/4 inch deep all over the body of the pig. (Do not prick the head.) Cut 5 garlic cloves into 8 pieces each and stuff the pieces into the slits in the pig. In medium bowl mix together the remaining 13 garlic cloves, finely minced, the oregano, caperswith brine, olive oil, salt, pepper and curry powder. Stuff half of this mixture into the cavity and rub the remainder all over the outside. Let the pig rest, covered, in the refrigerator for 24 hours. Preheat oven to 400* F. Place pig on rack in larger roasting pan and bake for 30 minutes. Turn heat down to 350* and roast for 3 1/2 hours, or until juices run clear when pig is pricked with a knife. Place a small apple in the pig's mouth, serve on a large platter decorated with watercress and kumquats.
Make candied pecans. In a large bowl, toss together the pomegranate seeds, grapes, red onion, and the blue cheese. Divide torn lettuce leaves among 8 salad plates, and top each salad with the fruit mixture. Halve and core pears and cut into 1/2-inch slices-- put a pear half, skin side up, in the center of each salad. Arrange candied pecans around the pears. Just before serving, heat balsamic vinegar, olive oil, and brown sugar in a small saucepan over medium heat, cooking and stirring until brown sugar dissolves. Off the heat, and season to taste with salt and pepper. Drizzle warm dressing over each salad, sprinkle with orange zest, and serve right away.
In a large skillet, melt the butter over moderate heat. Add the onion, green pepper, celery, and thyme. Reduce the heat to low; cook covered, stirring one or twice, until the vegetables are very soft (about 20 minutes). Remove from heat; cool to room temperature. Preheat oven to 350°F In a large bowl, combine cooked vegetables and beef. Add oats, 1/3 cup ketchup, eggs, salt, and pepper; mix well. Spoon the meat mixture into a large shallow baking dish. Form the meat into a flat loaf about 2 inches high and smooth the top with the back of a spoon. Spread the remaining 1/3 cup ketchup over the loaf; arrange the bacon strips on top. Bake the meatloaf for 1 hour or until it is just cooked through and shows no trace of pink. (A thermometer will register 145°F in the center of the loaf). Let the meatloaf stand for about 10 minutes before slicing and serving. NOTES: For my large family, I double the recipe and increase cooking time to approximately 1-1/2 hours. A dash of Worcestershire sauce or Pick-A-Pepa kicks up the flavor nicely. You can also substitute turkey bacon, or omit the bacon and add a dash of liquid smoke. Using tomato paste on top of the meatloaf instead of ketchup adds a tangy flavor.
1) Peel and cut potatoes into small cubes. 2) Heat oil in pan. 3) Add cumin seeds, onion seeds, mustard seeds and asafoetida powder to pan and shake around until seeds start to crackle. 4) Add potatoes, turmeric powder, salt and green chilis. Mix well. 5) Lower heat to simmer and cover pan for about 18-20 minutes or until the potatoes are fork tender. You may want to add a splash of water at this step if it's too dry for the potatoes to get cooked well. 6) Increase heat to high and stir. I let the potatoes brown a bit but you can skip this step. 7) Remove from heat and stir in chopped cilantro and lemon juice.
Melt butter over low heat. Mince green onion, celery, and carrot in food processor, then add to the butter, cover& sweat until tender, approximately 5 minutes. Whisk in flour and cook 2 minutes, stirring constantly. Whisk in chicken broth and milk. Bring to a boil, whisking often. When it comes to just a boil, quickly stir in cream, seasonings, sherry and crabmeat. Heat through, then serve.
Cream butter, sugar and eggs. Mix flour, soda and oats and add slowly to creamed mixture. Spread 3/4 of this into 9x13 pan. Melt remaining ingredients in a saucepan and pour over dough in pan. Blob the remaining oat mixture on top. Bake at 350° for 25 minutes.
Heat oven to 350 degrees. Lightly coat a 13 x 9 pan with cooking spray. Evenly spread rice out into dish. Cover with broccoli. In a large bowl, combine chicken, soup, 1 1/2 cups cheese, sour cream, mayonnaise, lemon juice, salt and pepper. Pour over broccoli. Top with remaining cheese. Bake until golden and bubbly, about 40 minutes.
Prepare corn bread according to package directions;cool. Rub salt on inside of goose cavity. Prick skin well and set aside. Cut cornbread into cubes, and place on baking pan. Bake at 350*F for 15-20 minutes or until lightly browned. Set aside in large bowl. Saute in skillet, chopped onions, mushrooms, and celery in butter; add to the corn bread cubes. Gently stir in apples, pecans shredded carrots, parsley, herbs, and pepper. Add broth; toss gently. Stuff the goose body and neck cavities; truss opening. Place carrots chunks, onion wedges and garlic in a shallow roastin pan. Place goose breast side up, over vegetables. Pour wine or broth over goose. Bake, uncovered, at 350*F for 3 1/2 to 4 hours or until meat thermometer reads 180* (cover with foil during the last hour to prevent over browning.) Cover and let stand for 10-15 minutes before carving.
Oven 475. Cut butter into small cubes and chill in freezer for 15 minutes. Place potato into microwave proof dish with 3 T water. Cover, cook on high until very tender (6 - 8 minutes). Mash and refrigerate to cool. Stir in buttermilk. Stir dry ingredients together. Cut in butter. Stir in sweet potato mixture and stir just until dough forms. Kneed lightly, and place dough into a 7x10 rectangle and cut out 10 biscuits. Place 2 inches apart, and bake on top shelf 15 - 20 minutes. These don't rise a lot, so make sure you cut them almost the thickness you intend to serve them at.