HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion and garlic in oil. Add chicken pieces. Stir in remaining ingredients. Simmer about 25 minutes.
Cook beef in a 12 quart Dutch oven or stockpot over medium heat until browned, stirring to crumble. Drain well, and return to pan. Add water and the rest of the ingredients, except the angel hair pasta, and bring to a boil. Reduce heat, and simmer, uncovered, 2 hours, stirring occasionally. Break the pasta in half; stir into soup, and cook an additional 5 to 10 minutes until pasta is done. Enjoy! Points-3.
To make crust:. Preheat oven to 350 degrees. Mix the flour and salt. Drizzle the olive oil over the flour and cut in with a fork, combining lightly until the mixture resembles coarse meal. Sprinkle water over the flour, a tablespoon at a time, and mix lightly with a fork. With your hands, press the pastry lightly into a ball, wrap in waxed paper, and let rest in the refrigerator at least 20 minutes. For the rest:. Chop the shallots and place them in a frying pan with the olive oil. Saute over medium heat until they begin to soften. Lower the heat and add the wine. Slice the white and portobello mushrooms, and add them to the pan, cooking until they soften and release their liquid. Add the spinach, salt, pepper and herbs and cook until the spinach is wilted. On a wide surface, roll out the dough between two sheets of parchment paper until it becomes a 1/4-inch-thick circle. Arrange the vegetable mixture in the middle of the dough, and loosely gather the dough around the filling, leaving an opening at the top (the dough won't close completely). Place the galette on a new sheet of parchment paper on a baking sheet and bake in the middle of the oven until filling is bubbly and crust is lightly browned, about 35 to 40 minutes. Slice and serve.
Heat oil in a wok; put in onions and fry until they are caramelized, stirring every so often. While the onions are caramelizing, cut the chicken into bite size pieces. Coat each piece with cornstarch. Add ginger and garlic to onions and fry some more. When the onions, ginger and garlic are done, push them up to the sides of the wok to make room for the chicken. Add chicken pieces to the hot oil. Fry until the chicken is brown and has crispy bits on the edges. Stir onion mixture from the wok sides into the chicken. Add green chilies and green onion. Stir around just enough to warm the chilies and green onion. Push the chicken mixture to the upper sides of the wok to keep it crispy as you make the sauce. Mix together water, sugar, 2 teaspoons cornstarch, soy sauce in a small bowl. Throw it into the centre of the wok. Remove from heat and stir sauce until thickened. Mix well with chicken and onions. Serve with plenty of steamed rice, broccoli and beer.
Prepare tortellini according to package directions; drain. Rinse with cold water; drain. Combine tortellini and next 5 ingredients in a large bowl. Arrange tomato wedges or grape tomatoes over salad. Cover and chill 2 hours.
In a mixing bowl, cream butter and sugars. Beat in egg, vanilla and pumpkin. Combine dry ingredients; gradually add to the creamed mixture. Stir in chips and pecans. Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350 degrees F for 12-14 minutes or until firm. Remove to wire racks to cool. For frosting: Combine brown sugar and butter in a saucepan and bring to a boil; cook over medium heat for 1 minute or until slightly thickened. Cool for 10 minutes. Add milk; beat until smooth. Beat in enough confectioners' sugar to reach desired consistency. Frost cookies.
Preheat the oven or barbecue (indirect heat, with the hood down) to as hot as it can go. Meanwhile, slash the fat side of the lamb all over with a sharp knife. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting tray, rub the lamb all over with olive oil and season with salt and pepper if you wish. Place the lamb in the tray on top of the rosemary and garlic and put the rest of the rosemary and garlic on top of the lamb. Tightly cover the tray with aluminium foil and place in the barbecue with the hood closed (or in the oven). Immediately turn it down to 170 deg C/325 deg F and cook for 4 hours. When it's done you can pull the meat apart with two forks. As an option, if you want vegies you can sneak some carrot/potato/pumpkin into the pan for the last hour or so and remove them before making the gravy. Remove the lamb from the tray and place on a chopping board. Cover with aluminium foil, then a tea towel and let it rest while you make the gravy. Discard any rosemary stalks and garlic skin (leave the garlic 'meat'), put the tray on the stove and mix in the flour (add a little of the stock to make it easier if you wish). Add all the stock, stirring and scraping all the sticky good bits off the bottom of the tray, turn the heat down and simmer for a few minutes. Add the mint and the red wine vinegar at the last minute, stir and pour into a jug. Shred the lamb with forks to serve.
Prepare an 8-inch square baking dish. In a small bowl, combine the water and the instant coffee granules; stir to dissolve the coffee; set aside 1 tbsp of the coffee mixture. In a large bowl, beat the pudding mix with the skim milk until thickened; stir in the larger part of the coffee mixture. Add in the softened cream cheese, beat until smooth. Split the ladyfingers apart, and line the bottom of the baking dish with half of the package of ladyfingers. Drizzle the ladyfingers with the 1 tbsp of reserved coffee mixture (try to get a little on each finger). Spoon the pudding mixture evenly over the ladyfingers. Place the remaining ladyfingers on top of the pudding, and top with whipped topping. Sprinkle top with grated chocolate. Cover and chill for 4 hours or more until ready to serve.
Beat the cream to soft peaks in a chilled bowl; then fold in the horseradish, chives, lemon zest, lemon juice, salt, and pepper. Taste for seasoning, adding horseradish and lemon juice as necessary; the mixture should be highly seasoned. If you have a fish or vegetable grate, preheat it on the grill grate (medium-high) for 5 minutes, then arrange the oysters on it, rounded side down-otherwise, arrange the oysters directly on the grill grate; grill 6-10 minutes, until the shells open. Transfer the oysters to serving plates or a platter, discarding any top shells or oysters that did not open. Place a spoonful of horseradish cream on each oyster and serve immediately.
Set cooked rice aside. In a pot combine onions,chopped garlic,seasonings and ground meat and brown, try to keep the meat from forming large clumps, you want it taco meat in consistency, so keep stirring often. Once its almost brown add drained can of chick peas and let meat brown. When meat is browned drain any remaining fat from pan and add rice and stir until well blended. Enjoy-- (variation to it can be to substitute chick peas for mixed can of mixed veggies).
Using a 5-qt crockpot, place fat in cooker and melt on HIGH. Add chops and turn to coat evenly with fat. Place onions on top of the chops. Combine remaining ingredients and pour over chops. Cook on LOW for 6 to 7 hours.
Cut pound cake lengthwise ito 3 layers. Sprinkle 1 cut side of each layer with 1 tbsp rum. Place bottom cake layer on serving plate; spread with strawberry preserves; top with middle cake layer; spread with apricot preserves. Replace top layer of cake. Frost top, sides and ends of cake with whipped topping; garnish with almonds.
Steam broccoli in about 1" of water (or use a steamer basket) in a covered saucepan for 5 minutes, or until tender-crisp. Drain and put into a lightly greased 2 quart baking dish. In a bowl, combine mayo, curry, undiluted soup, cheese, and lemon juice. Pour over broccoli. Sprinkle with crushed cheese crackers. Bake uncovered at 350 for 25-30 minutes.
Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork. Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside. Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
In a food processor, add garlic and process until finely chopped, stopping once to scrape down sides. Add the remaining ingredients and process until smooth, stopping twice to scrape down sides. (You may use only 1 clove of garlic, if you prefer). NOTE: This can be frozen up to 3 months or refrigerated up to 1 week.
Beat 4 eggs and 3/4 cup sugar together until light and lemon colored. Add 2 tablespoons flour and beat some more. Mix the butter, vanilla, lemon juice and buttermilk, then add it to the egg mixture. Pour into baked, but not browned, pie shell. Bake at 375 degrees for 20-30 minutes (over baking makes it tough).
Cut onion into thin slices. Separate into rings and put into a two cup sterilized jar. Pour boiling water over to cover onions. Allow to cool, then drain. Mix together vinegar, water, sugar, salt and hot pepper sauce and bring to a boil. Pour over onion rings. Cover tightly and refrigerate for at least 2 days before using. Store in refrigerator up to 2 months.
Heat oil in a heavy saucepan Chop garlic, onion and bell pepper. Add to pan and cook until brown and soft. Chop pineapple into bite sized pieces and add to pan. Add the curry, fish sauce and thai spices (I like Penzeys Thai Sate seasonings) and stir. Cut the chicken into bite sized pieces, lightly season with salt and pepper, add to pan and brown on all sides. Add coconut milk and yogurt. Bring to a boil then turn it down to a simmer. Add green peas, ginger and cinnamon stick. Let simmer for 10-15 minutes. Remove cinnamon stick and dried ginger root. Serve over rice and top with chopped cashews if desired.
Wash the beet leaves and allow to wilt (in the sun works well). In a medium size bowl, combine the yeast, sugar, water and butter. Add the flour and salt and stir to form a dough. It will be somewhat sticky. Add extra flour if it is too sticky. Cover and allow to rise for about an hour, no kneading required. Spray a large, shallow casserole with non-stick spray. Preheat oven to 350°F. Divide dough into 24 small balls. Form rolls by dipping each ball very lightly in salt, then in the chives and dill. Place the dough on a beet leaf and roll up. The rolls should not be too tight because the dough will rise during baking. Place the rolls in the prepared casserole. Stir together the sour cream and cream. Add any remaining chives and dill to this mixture. Season with salt and pepper to taste. Pour over the rolls in the casserole. Bake at 350F for 30-40 minutes until rolls are slightly puffed and golden.
Preheat oven to 400°F. Mix cheese and flour together. Mix in margarine. Work with hand if it seems dry. Mold 1 teaspoon of dough around each olive. Shape into a ball. Place on ungreased cookie sheet. Cover and refrigerate at least 1 hour. Bake until set, 15 to 20 minutes.
Set oven to 350 degrees. Grease a 13" x 9-inch baking pan. In a bowl, combine 1/4 cup condensed milk, butter, 1/4 cup milk, cake mix and the egg; mix to combine well (batter will be stiff). Press TWO-THIRDS of the batter into the bottom of the prepared baking pan (using floured hands); pat down evenly, the layer will be thin. Bake for 10 minutes. Meanwhile, combine the remaining 1/2 cup condensed milk and the marshmallow creme in a bowl; stir in the peanut butter chips/morsels. Remove the pan from the oven; spread the marshmallow mixture evenly over the brownie layer. Carefully drop the remaining batter by the spoonfuls over the marshmallow mixture. Bake for another 30 minutes. Cool completely in pan on a wire rack.
Crush the biscuits in a food processor. Add condensed milk, 1 cup coconut and cocoa. Roll into balls and roll in extra coconut.
Simmer water, barley, raisins and currants for one hour. Add vinegar and jello powder and stir until jello is dissolved. Cool and serve.
Rinse chicken under cold, running water and pat dry in paper towels; set aside. Combine ginger, oil, lemon juice, curry, cumin, mustard and salt in a non-aluminim (non-reactive) bowl, and stir and set aside. Add wings to marinade and turn until evenly coated. Set aside to marinate at least 15 minutes. Preheat oven to 475 degrees. Arrange wings in a single layer in a baking pan and bake, uncovered, basting occasionally about 10 minutes per side or until browned.
Toss together tuna, celery, walnuts, red onion, apple and red bell pepper until thoroughly mixed. Stir in mayonnaise until ingredients are completed coated. Tear lettuce/spinach leaves into bite sized pieces and divide equally among 4 salad bowls. Place scoops of tuna mixture in center of lettuce/spinach leaves. Arrange sliced eggs and tomatoes around edge of tuna mixture. Garnish with reserved bell pepper. Season with fresh ground pepper, to taste. Serve with crackers or toasted bread rounds. Optional: For an added boost of flavor, drizzle salad with extra virgin olive oil and balsamic vinegar.
Pound veal flat and sprinkle lightly with salt and pepper and flour. Saute veal scallops, a few at a time, in butter until lightly browned (only a few minutes) in a large skillet. Remove them and keep warm until all are finished. Then return all to skillet, sprinkling each heavily with ginger, tarragon and about half the parsley. Quickly add the wine, lemon juice, slices of lemon and garlic; cook 5 minutes. Remove to a platter and sprinkle with rest of parsley and pour sauce over them.
Preheat oven to 350°. Combine dry cake mix with butter and mix with fork till crumbly. Reserve 1 cup for topping. Press remaining amount into a greased 13x9" pan. Carefully spread 1/2 cup raspberry preserves over crust. Pour in filling. Sprinkle with reserved topping and bake for 25-30 minutes.
TO MAKE THE CREPES: Lightly beat the eggs in a bowl. Add the cooled melted butter, flour, salt, and milk. Stir until smooth. Add the baking powder, and continue stirring. Melt a teaspoon of butter in a 5-6in cast iron skillet or nonstick pan. When the butter is hot, add 2 tablespoons of the batter and immediately rotate the pan to spread the batter evenly and thinly over the bottom (pour any excess into the bowl). Cook for about 30 seconds on the first side. If you are able to flip the pancake over to its other side without using a utensil, do so. Otherwise, slide the pancake onto a small plate, and flip it back into the pan. Note: this is the perfect time to learn to flip, since the pancake has barely any weight! Cook for about 15 second on its second side. Remove the pancake to a cookie sheet or other surface or flat plate. Repeat with the additional butter and remaining batter. The cooked pancakes will keep for several hours at room temperature. This amount of batter will yield 12 pancakes. TO MAKE THE FILLING: Combine the farmer cheese, cream cheese, egg, lemon peel, and a pinch of salt. Beat with a wooden spoon until smooth; press the filling through a sieve if it is lumpy. TO MAKE THE BLINTZES: Put about 1 tablespoon of the filling in the center of each pancake. Roll sides and fold in the ends so the filling is completely enclosed. You can freeze them now, or after they've been fried. Heat butter in a large skillet and fry each blintz for about 4 minutes, turning to brown all sides. Serve immediately with sour cream (I like it with sour cream and jam).
Boil butter and sugar for three minutes. Spread graham crackers in cookie sheet lined with aluminum foil. Pour butter and sugar mixture over graham crackers. Top with chopped nuts. Bake at 350 degrees for 8 to 10 minutes. One box of graham crackers makes 2 batches.
In a large pot of boiling, salted water, cook the noodles, stirring often, until al dente. Drain and rinse under cold water. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the zucchini and cook, stirring, until golden, about 5 minutes. Transfer to a bowl to cool. Using a food processor, puree the drained cheese until smooth; add to the zucchini along with the chopped roasted peppers and chopped basil. Season with salt and pepper. Rinse the food processor bowl. Lay the noodles flat on a work surface. Place an equal amount of the zucchini mixture at the end of each noodle, then roll up. Divide the rolls among 4 dinner plates. Using the food processor, puree the remaining roasted peppers with the tomato until smooth. Season with salt and pepper and pour over the rolls. Top with the sliced basil.
Combine dry ingredients in a bowl, or blender. Add liquids and mix very well. Transfer to a tightly sealed jar and refrigerate for at least four hours - overnight is best. Stir well before using.
Start browning the sausage in a skillet, breaking it into small pieces as you would for tacos. Cut the cheese into cubes and throw them in the crock pot with the 2 cans of DRAINED Hot Rotel. You can go ahead and turn it on to get the melting process started. When the sausage is fully cooked, drain the fat and add it to the crock pot. Prepare yourself and your kitchen for cutting hot chillis/peppers. You do not want to touch anything that you dont need to, ESPECIALLY the cover to the crock pot, because it will get on everyone so just leave it off. Wash your hands several times afterwards. Chop/dice the jalapenos fairly well, and the habeneros VERY well. Add to crock pot. As long as you leave about 2 hours for the peppers to cook in the cheese, the actual pepper pieces will not be much spicier than the dip itself. Stir occasionally, and implement step 7 as needed. The salsa is a trick I use for any cheese dip. Because you've used fresh peppers and drained the rotel, the dip will be thick. The salsas primary role is thickness control. You can always thin out a dip, but it takes a long time to thicken one out. Just add a spoon full at a time until it's just right. After it sits out for a while it might need more. Throw in something new and let me know! I think some beans would go in nicely, or some chili.
Heat oven to 350 degrees F. Put hazelnuts in a baking pan with sides and bake for 15-20 minutes, shaking the pan once or twice, until the skins split and the nuts are lightly browned. Pour the nuts into a dish towel; gather the towel around the nuts and rub them hard through the towel for a minute or so to loosen the skins. Pick out the nuts and coarsely chop in a food processor or by hand with a chef's knife. Turn oven up to 425 degrees F. While the nuts are toasting, measure milk and stir in the instant coffee. Put flour, baking powder and salt into a large bowl; stir to mix well. Add butter and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine granules. Add sugar and hazelnuts; toss to distribute evenly. Stir milk mixture; pour into the bowl and stir with a wooden spoon until a soft dough forms. Scoop 1/4 cupfuls of dough and place about 2-inches apart onto an ungreased cookie sheet. Bake about 15 minutes or until the dough colors but does not get dark brown. Put scones on a dish towel on a wire rack; cover loosely with the cloth and let cool 1 to 2 hours before serving.
Bring 6 cups water and ginger to a boil in large pot. Remove from heat, add tea bags, cover, and steep 5 minutes. Strain into teapot. Stir in juice and honey, and serve immediately.
Cut margarine into the flour, then add the eggs, sour cream and water. Mix until the dough leaves the sides of the bowl. Wrap in plastic and chill for at least 30 minutes. Roll out thin on floured surface. Use a fairly large round cookie cutter to cut the shapes. Fill with your favourite filling. One of mine is garlic cheese potatoes.
Preheat oven to 350*. Grease and flour a 10- inch bundt pan. In a small non-reactive bowl, soak the raisins in the rum for at least 30 min or several hours. Meanwhile peel the sweet potatoes, cut them in half and then cut each half into 4-inch slices. Place the slices into a pot of cool salted water, cover and bring to a boil. Reduce to a gentle simmer and cook until the sweet potatoes are very tender. Drain off the water, allow the potatoes to air-dry for a few minutes, then use a pot masher or large fork to roughly mash them. Measure out 2 cups and set aside to cool. In a large bowl with a whisk or the bowl of a stand mixer fitted with the paddle attachment beat the eggs a little just to break them up. Add the sugar and beat until the mixture is thick and pale, about 2 minute Add the vegetable oil and vanilla, then beat to blend . Drain the raisins and set aside, but add 1/4 cup of the rum macerating liquid to the batter. Add the sweet potatoes and mix thoroughly, scraping down the sides and bottom of the bowl. Into a separate bowl, sift the flour, baking powder, baking soda, salt cinnamon and nutmeg. Add the flour mixture to the batter in 3 additions, alternating with the buttermilk in 2 additions, beginning and ending with the dry. Fold in the raisins. Pour entire batter in pan.Bake1 hour to 1 hour and 20 min or until wooden skewer comes out clean and cake is just beginning to pull away from sides of pan. Cool the cake in the pan set on a wire rack for 10 min, then invert onto the rack. Set the rack over a baking sheet or large plate to catch the excess glaze. This cake must be glazed while still warm, so it absorbs the maximum syrup. For the glaze, combine the brown sugar, butter, and cream in a small, heavy bottomed sauced pan. Bring to a boil over medium heat, stirring until the sugar dissolves. Continue to boil until the mixture thickens somewhat, about 3 minutes, stirring often. Remove the glaze form the heat and stir in the rum. With a long wooden or metal skewer poke holes all over the cake, concentrating on the top. Spoon about half the warm glaze over the cake and let the cake and remaining glaze cool for 10 to 15 minutes, until it has thickened slightly. Pour the rest of the glaze over the cake, letting it dribble down the sides, then allow the cake to cool completely before cutting and serving or wrapping and storing.
Preheat the oven to 375°F. In a medium bowl, mix together mayonnaise, sour cream, Parmesan cheese, peppers, artichoke, and 2/3 cup of the French fried onions. Spread into a 9 inch pie plate. Bake the dip for approximately 25 minutes. Remove from the oven and top with the remaining 2/3 cup of French fried onions. Return to the oven and bake for an additional 5 minutes - just long enough to brown the onions slightly.
Saute artichoke hearts, onions and garlic in olive oil for 5 minutes. Add wine, capers and sweet basil. Serve hot or cold with toast points or toasted crusty bread.