HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente. Drain and set aside pasta. In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant. Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked. Add oregano and spinach, cook until wilted. Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted. When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.
Preheat over to 350. In large bowl, mix egg, basil, oregano, parsley, salt, pepper, garlic and water. Add meat, breadcrumbs, and parmesan cheese and mix until just combined (get your hands dirty it tastes better hand made! ). Take 2 tbs meat mixture and roll into balls and place on ungreased baking sheet and bake for 10 minutes. Flip and cook another 10 minutes. While the meatballs are cooking, bring marinara sauce to simmer (add a pinch of sugar, garlic & black pepper!). Transfer meatballs to large saute pan with tomato sauce and cover and simmer on low heat for 10 minutes. Bring a large pot of salted water to boil and cook spaghetti. Drain and toss with sauce and meatballs in the same pan. Garnish with basil and parmesan cheese!
Set the lime aid till slushy. Set out the ice cream until soft. Lightly, with a hand mixer mix ice cream and lime aid together. Pour mixture into crust and freeze. Set out 5 minutes before slicing. Decorate with limes and frozen raspberries.
Bring large kettle of water to boil for won ton. Put chicken broth in another large pot on low heat to simmer. Do not place cooked won ton in boiling or bubbling broth as it will tear them up. Mix together pork, seafood, salt, pepper, sesame oil, egg and sugar in a food processor until well mixed. Place 8- 10 wrappers on counter. Spoon 1 tsp of won ton mixture on each wrapper. To help seal, baste 2 edges of wrapper with milk. Fold into triangle and seal with finger. Place the 8- 10 filled wrappers in boiling water in kettle for 3 minutes. Remove gently with sieve and place in chicken broth. Continue batches until won ton filling is used up. If you have extra filling, it can be formed in a ball, boiled and placed in broth as a meatball. To increase recipe I use approximately. 2 to 1 pork to seafood. If you like vegetables in your broth, you can add to your personal liking. Total time to prepare and cook is about 30-40 minutes as you are preparing one batch as you are cooking the other batch.
Heat olive oil in dutch oven over medium high heat. Add garlic, onion, and red pepper flakes. Stir briefly, then let cook 2 minutes. Add scallops and fish and cook, stirring, for 1 minute. Add tomatoes, clam juice, and bell pepper. Stir well; bring to a boil and cover. Simmer 10 minutes, till all seafood is thoroughly cooked. Remove from heat and stir in lemon juice and parsley. Serve in shallow bowls; sprinkle with parmesan cheese.
Boil meat in water, skimming the froth as it appears on the surface. Add Allspice, Pepper, salt, and garlic and cover. Let meat simmer over moderate heat until tender. Strain broth into a bowl. Reserving meat for later use. Break the Cauliflower into medium-sized flowerets. Sprinkle with salt, then fry in deep hot oil until golden brown. Drain on absorbent paper. Do the same with the potatoes (cut in large cubes). In a 4-quart pot, saute onion and meat. Cover meat with cauliflower, potatoes, and drained rice. Add brother or water to cover the rice. Let it all come to a fast boil. Then reduce heat. Cook covered for 40 minutes, or until the rice is tender and the water is absorbed. Remove from fire. Let cool for 1/2 hour, then turn pot upside down in a large platter or a large plate. If desired, garnish with sauteed pine nuts.
To prepare dressing, combine parsley, red wine vinegar, lemon juice, dijon mustard, olive oil, 1/2 tsp salt, black pepper, and garlic. Place potatoes in a saucepan; cover with water. Add 1 tsp salt to pan; bring to a boil. Reduce heat and simmer 10 minutes or until almost tender. Add asparagus, and cook an additional 3-4 minutes or until asparagus is crisp-tender. Drain. Rinse with cold water; drain well. Quarter potatoes. Place the potatoes, asparagus, steak, onion, and greens in a large bowl. Drizzle with dressing and toss to coat. Serve immediately.
Combine nectars, wine and rum in a large pitcher. Stir in the apples and oranges. Salud!
Have your toppings measured out and in brown paper bags ready to shake the chips inches. Get the Crisco hot in a cast iron pan. When it is sizzling add the chips and turn them when they blister and bubble and get a toasty brown. Just remember to work fast and don't walk away from the pan. Drain on brown paper bags or paper towels (the bags seem to work best for this). Do not cool. Put them into the seasoning bags as you cook them and give them a shake, coating all. Serve warm. OPTIONAL: Make extras and serve with salsa, chopped olives and grated cheddar.
Combine all sauce ingredients. Dip each piece of meat in the sauce. and layer in a flat dish or pan. Pour more marinade on top. Marinate. 4-12 hours. Preheat grill to medium-high heat. Remove short ribs from marinade pat dry and discard marinade. Grill short ribs until slightly charred and tender and cooked to desired degree of doneness. Garnish with the sesame seeds and additional scallions if desired.
Melt the butter over medium heat. Sweat both the onions in the butter by tossing them in the pan, adding a pinch of salt and pepper, and moving them around until translucent (about 10 minutes). Increase heat to medium high and add the portabello mushrooms, sauteing until soft (3-5 minutes). Mix sugar and thyme with wine and broth, and pour into the pot. Scrape the bottom of the pot with a wooden spoon to deglaze. Pour the contents of the pot into a food processor, and blend until smooth. Put the mixture back into the pot, pour in the heavy cream, and simmer until ready to serve. Garnish with parsley.
Fry or scramble the eggs. Toast the bread. Slice the banana. Spread peanut butter on both slices of toast. Put eggs and banana on toast. Put ice and tonic in a glass, mix in orange juice if you prefer. Doctor up your coffee. Dig in, feel better.
Rehydrate gelatin. In a saucepan, add egg yolks, sugar, lemon juice, tangerine juice and zest. Mix well with a whisk. Cook on low heat, stirring constantly, until it is thick enough to coat the back of a spoon. Adjust sweetness. Cool In a sauce pan over low heat add 6 tbl water, cointreau and gelatin. Stir to dissolve. Add to Tangerine/egg yolk mixture and mix thoroughly. Whip cream to stiff peaks. Whip egg whites to soft peaks. Fold cream into tangerine mixture, then fold into whites. Chill at least 4 hours or overnight.
Shake well with cracked ice all but club soda. Strain into highball/collins glass over 2 ice cubes. Fill with chilled club soda. Stir gently.
Add the oil to a large pan and saute onion for 2 minutes then add celery and carrot and cook a further 5 minutes Add the venison, garlic and chilli powder and thyme. Continue cooking until the venison is coloured (about 8 minutes) then add the gravy and peas. Bring to a simmer then cook for 2 minutes before tipping into a large gratin dish. Mix the mashed potatoes with the cinnamon and spread on top of the meat mixture, covering completely. Place in an oven pre-heated to 200°C and bake for about 25 minutes, or until the dish is heated through and nicely browned on top.
Refrigerate the evaporated milk to make it as cold as possible. Combine the juice, water and jelly crystals. Microwave for one minute, stir and leave to cool. Pour the evaporated milk into a small mixing bowl and beat until very thick. Add the cream cheese and continu beating. Gradually add the jelly and continue to beat until the mixture is very thick. Fold in the pineapple pieces. Place the mousse into 4 individual serving dishes and refrigerate for about an 1 1/2 or until set.
In a large saute pan, melt butter over medium heat. Saute onion and jalapeno about 3 minutes. Add garlic, crushed red pepper and shrimp and cook until shrimp is opaque, about 2 minutes. Add tomatoes, lemon juice and white wine and reduce until sauce thickens, about 2 minutes. Divide cooked linguine into two bowls and spoon sauce over. Serve immediately and pass grated Parmesan cheese.
Bring a large pot of salted water to boil, drop in the shrimp and scallops, cook for one minute, and drain immediately. Bring another large pot of salted water to boil. Cook the pasta as directed on the package, until tender but not mushy. Drain. Toss the cooked pasta and seafood in a large bowl (make sure they are both well drained). Add the peas (no need to cook them), red pepper, and onion, and toss. Place dressing ingredients (olive oil, basil leaves, lemon juice, salt, and pepper) in a food processor bowl fitted with a metal blade. Process until basil is very fine. Pour over the pasta/seafood mixture and mix well. Taste and add salt, pepper, and/or lemon juice as necessary. Place the salad in a serving bowl or mound it on a platter. Scatter with greek olives. Serve immediately, or cover and refrigerate. Salad tastes better when at room temperature, so if refrigerating until later, be sure to take it out of the fridge for 30 minutes before serving.
TO MAKE THE NOODLE CAKE: Preheat the oven to 350°F Bring a large pot of water to a boil over high heat and add the noodles. Return to a boil and cook for 2 to 3 minutes, until tender. Drain. Heat a 5- or 6-inch nonstick skillet or saute pan over high heat. While the noodles are still hot, place one-fourth of the noodles in the hot skillet, forming them into a pillow shape with a spatula or slotted spoon. Sear for 30 seconds, or until browned; loosen and flip the noodle cake. Sear on the second side. Remove with a slotted spoon or spatula and place in an ovenproof pan. Repeat with the remaining noodles, making a total of 4 cakes. Place the noodle cakes in the oven and bake for 15 minutes. Set aside; keep warm. TO PREPARE THE FILLETS: Preheat the oven to 350°F Season the fillets with salt and pepper. Heat a large ovenproof saute pan or skillet over medium-high heat. Add 2 tablespoons oil and heat until rippling, then add 1 fillet and sear on each side for 30 seconds. Remove the fillet with a spatula and place on an ovenproof dish. Repeat with the remaining fillets, adding oil as needed. The fish will be seared on the outside, and very rare inside. Bake for 15 minutes; set aside and keep warm. MAKE THE SAUCE: Heat a large skillet over medium-high heat and add the oil. When the oil is hot, add the clams, onion, ginger, garlic, lemongrass and black beans. Saute for 1 minute, or until the vegetables are slightly translucent and beginning to brown. Pour the wine into the pan and stir to loosen the brown bits from the bottom. Add the chili paste, stock, peas, corn, tomato and butter. Stir, cover and cook until the clams open, 2 to 3 minutes. Remove any clams that have not opened and discard. TO SERVE: Place a noodle cake in the center of each of 4 large shallow serving bowls. Lean a fish fillet against each cake. Spoon clams and sauce over and around the fillets and cakes, dividing the clams equally among the bowls. Garnish each with a cilantro sprig and a green onion curl.
For the Dipping Sauce: Place the garlic, chilies, chili paste, and ginger in a mortar and pound into a paste. Transfer to a mixing bowl and add the remaining ingredients and mix until well blended. Transfer to a glass jar and cover with a tight lid. If refrigerated the sauce will keep up to 3 weeks. Combine all salad ingredients and toss gently. Place about a cup of the salad mixture in individual pasta bowls. Top each with about two cups of the noodles. Set the prepared noodle bowls aside. Combine the beef, lemon grass, fish sauce, soy sauce, and sugar in a mixing bowl and set aside. Heat the oil in a large nonstick fry pan over high heat. Add the garlic ad onion and stir-fry for 30 seconds. Remove beef from marinade and stir-fry until just done, 3 to 4 minutes. Remove from heat. Divide the beef topping among the prepared bowls and garnish each with peanuts and cilantro. Invite each guest to drizzle on 3 to 4 tablespoons of the dipping sauce. Have them toss the noodles several times with chopsticks to blend the ingredients.
FOR THE STRAWBERRIES: In a container with a lid, place strawberries, and sprinkle with sugar over the strawberries. Let sugar marinate over the strawberries for a couple of hours before using. Preheat oven to 450°F Sift together flour, salt, and baking powder. Stir heavy cream into sifted flour and mix gently until the flour is just incorporated. Gently knead and shape into 4 equal sized biscuits. Make four biscuits with dough, and place on a greased cookie sheet. If you have some dusting sugar, sprinkle a little onto the biscuits. Bake for approximately 10 to 15 minutes, the biscuits will be golden brown when done. SHORTCAKE ASSEMBLY: 1 biscuit. 1 scoop Hagan Daas Vanilla Ice Cream. Strawberries. Whipped Cream. Slice shortcake in half, lay bottom of shortcake in a plate, then add a scoop of ice cream, a spoonful of strawberries, top with the biscuit top and whipped cream. Add additional strawberries t the plate around the biscuit. This is a great dessert to make ahead of time, and assemble the shortcakes right before dinner. I think if you added blackberries, or even blueberries to the mixture you would have a wonderful new creation.
Preheat oven to 350 degrees F. Cook rice according to package directions, adding the chopped onion in to the pot during the last few minutes of cooking time. In a buttered 13 x 9 inch baking dish, stir together the rice & onion mixture, the chicken, mushrooms, chestnuts, soup, beans, pimiento, pepper, parsley, lemon juice, mayonnaise, and sliced almonds. Spoon the topping mixture evenly over the casserole. Bake uncovered at 350 degrees for 35 to 45 minutes, until hot and bubbly. Note: Also good using 1 1/2 cups shredded sharp cheddar cheese as a topping (in place of the stuffing mixture), add the cheese during the last 15 minutes of baking.
Add ingredients to a cocktail shaker filled with ice; shake vigorously. Strain into a chilled glass. Garnish with olive. **Cajun Martini: substitute jalapeno-infused vodka or gin for regular gin; garnish with a pickled tomato or okra, or a tiny whole red or green chile. **Dirty Martini: add 1 to 2 teaspoons olive brine. **Fino Martini: substitute 2 teaspoons fino sherry for the vermouth. **Gibson: garnish with a cocktail onion. **Paisley Martini: reduce vermouth to 1 1/2 teaspoon; add 1 teaspoon Scotch; garnish with lemon twist. **Perfect Martini: use half sweet vermouth and half dry vermouth; garnish with orange slice. **Rumtini: substitute light rum for gin; garnish with lime twist. **Saketini: substitute sake for the vermouth; garnish with lemon twist or olive. **Scotini: substitute Scotch for the vermouth; garnish with lemon twist. **Sweet Martini: substitute sweet vermouth for the dry vermouth; garnish with orange slice. Tequini: substitute tequila for gin.
Preheat the oven to 350°F. Stir the wine, thawed orange juice concentrate, marmelade and ginger together in a 13x9-inch baking pan. Add the chicken, turning once or twice so that both sides are well-coated. Place the baking pan in the oven and bake the chicken, basting occasionally with the pan juices, for 35 minutes or until the juices run clear. During the last 5 minutes of baking, add the mandarin orange segments and the grapes. Serve over rice or noodles, with your favourite side dish or salad.
Boil water for pasta. In a large skillet, brown ground meat and onions until onions are clear. Drain. Add pasta to boiling water. Return meat and onions to skillet, add soups and milk, and extra mushrooms if you want. Cook until pasta is cooked to your doneness. Note: You can serve the meat over the pasta, or you can mix it all together. It is up to you, but my kids don't care how I serve it, they just love it!
Cook the bow tie pasta in salted boiling water until JUST firm-tender; drain and rinse with cold water, then transfer to a large bowl and toss with 2-3 tablespoon oil. Add in the tuna, feta cheese, cucumber, red onion, cherry tomatoes and olives; toss to combine. To make the dressing; mix/whisk together olive oil, lemon juice, oregano, garlic powder (if using) Parmesan cheese, salt and pepper. Pour the dressing over the pasta mixture; toss to coat well. Cover and chill for a minimum of 5 hours or overnight.
Cook pasta in water seasoned with the garlic salt according to package directions; drain and rinse with hot water. Saute onion in butter until lightly browned. Mix all ingredients in 9x13 baking dish and bake at 350° for 25 minutes.
Rub the lemon wedge around the rim of a coffee mug; dip mug rim in white sugar. In mug, place cognac and cherry liqueur; fill almost to the top (leave about 3/4 of an inch) with hot, strong coffee. Garnish with a goodly amount of whipped cream and serve.
Boil potatoes and garlic in salted water until almost done, about 10 minutes. Drain and set aside. In a pan, saute the shallots in tablespoon of canola oil. Season with salt and pepper. Set aside. Coarsely mash the potatoes and garlic. Add the sauteed shallots. Season with salt and pepper. Heat remaining oil and butter on medium in a frying pan. Add the potato mixture and fry until crispy and golden brown, about 5 minutes. Using a large spatula, flip the potatoes over and continue cooking until golden brown, another 5 minutes. Remove from heat and serve.
In a 9 inch skillet that has a flameproof or removeable handle, heat margarine over medium heat until bubbly and hot. Add vegetables (except mushrooms) and garlic. Saute until vegetables are tender, about 5 minutes. Add mushrooms, salt and pepper and continue sauteing, stirring constantly for about 2 minutes. Add egg noodles, milk and parsley and stir to combine thoroughly. Sprinkle with cheese and transfer to broiler. Broil until cheese is melted.
Combine ground beef, onions, Italian breadcrumbs and eggs and mix well. Form beef mixture into small meatballs. Cook meatballs either by frying or baking. While meatballs are cooking, mix together the remaining ingredients and simmer for 15 minutes. Place meatballs into slow cooker, pour sauce over top and turn to low. Cook them for at least 3 hours but the longer the better for flavor to enhance. You can cook them up to six hours. Remember to stir them frequently. If the sauce is to thick, just stir in more ketchup or V-8 juice. To spice them up, add hot sauce.
Sample the Vodka to check quality. Take a large bowl, check the Vodka again. to be sure it is of the highest quality, pour one level cup and drink. Repeat. Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl. Add one teaspoon sugar. Beat again. At this point it is best to make sure that the Vodka is shtill OK. try another cup-- just in case. Turn off the mixerer. Break 2 leggs and add to the bowl and chuck in a cup of dried fruit. Pick fruit up off floor. Mix on the turner. If the dried fruit gets stuck in the beaterers, pry it loose with a drewscriver. Sample the Vodka to check for tonsisticity. Next sift two cups of salt. Or something. Who giveshz a whip. Check the Vodka. Now shift the lemon juice and strain your nuts. Add one table. Add a spoon of sugar, or somefink. Whatever you can find. Greash the oven. Turn the cake tin 360 degrees and try not to fall over. Don't forget to beat off the turner. Finally throw the bowl through the window, finish the Vodka and kick the cat. Cherry Mistmas!
Heat oven to 350°F. Combine first 4 ingredients in large bowl. Add butter and vanilla; mix well. Add nuts; mix until blended. Press nut mixture onto bottom of 15x10x1-inch pan sprayed with cooking spray. Bake 15 to 18 minute or until lightly browned. Turn oven off. Let dessert stand in oven 5 to 8 minute or until golden brown. Remove from oven; cool completely. Melt chocolate as directed on package; drizzle over dessert. Let stand until firm. Break into pieces to serve.
Combine the water, onion, herbs, and salt in a medium saucepan; bring to a boil. Decrease heat to a simmer and cook gently for 15 minutes. Add in beans; adjust the heat to maintain a simmer, and cook until the beans are just tender, 15-20 minutes. Taste for seasoning, and add salt if necessary. Remove the pan from heat and let the beans rest in their liquid for 10 minutes. Serve sprinkled with herbs and drizzled with olive oil; finish with cracked black pepper.
In a large non-stick frying pan over med. heat, saute onion and garlic in 1 tbsp. of oil until soft (about 3-4 min.) Cool. Add onion and garlic mixture to remaining stuffing ingredients and mix together in a medium sized bowl. With a rolling pin or meat pounder, flatten chicken breasts. Divide stuffing equally in the centre of each breast. Tightly roll chicken around the stuffing, tucking in the ends. Seal with toothpicks. In the same frying pan, add 1 tbsp. each of olive oil and butter. Over med-high heat, brown the stuffed chicken breasts, turning several times, for 5 min. Reduce heat to med-low; cover pan and simmer for 10 min. turning occasionally. Remove chicken from pan and keep warm. Increase heat to high, add sauce ingredients and boil until liquid is reduced by half. Slice each breast into 4 pieces, drizzle sauce over chicken, and serve.
Peel and wash the potatoes, leave them to drain and then grate them finely. Place the grated potato in a bowl and pour over 100ml boiling water. Mix the flour with the dried yeast and salt. Add the potato and the egg to the flour mixture and knead the mixture together thoroughly. Cover the bowl and leave in a warm place for 30 minutes. Preheat the oven to 225 degrees Celsius Place the potato dough on a floured work surface and knead once more. With floured hands form a round bread shape from the dough. Place the potato bread on a baking tray lined with baking paper and place in the centre of the oven. Spray a little water in the oven and close the door immediately. Bake the potato bread for 20 minutes. Then reduce the heat to 200 degrees C and place near the bottom of the oven. Bake for another 30 minutes. To test whether the bread is baked through knock on the bottom of the bread with your knuckles. It should sound hollow.
Mix flour and sugar in a bowl, rub in butter. Knead well to form a smooth paste. Divide into two equal parts, shape and flatten into 2 x 7" rounds, approximately 1/2 " thick. Mark top into portions, decorate edges and prick with a fork. Place on a greased baking tray. Bake for 30 mins at 160c, 325F Gas mark 3 or until pale and golden.
Wash, dry, then halve tomatoes. Arrange in greased oven pan, sprinkle with salt and pepper, and dot with butter. Place under grill for 5-7 minutes.
Heat oil in a pan. Fry the carrots and onion for 5 mins until starting to soften. Add the stock and tomatoes, then simmer for 10 minutes Add the peas or beans with 5 mins to go. Once veggies are tender, stir in the pasta. Return to the boil and simmer for 2 mins until the pasta is just cooked. Stir in the basil, if using. Season, then serve in bowls topped with a sprinkling of Parmesan and slices of garlic bread.
Combine all ingredients in a glass jar or bowl. Refrigerate at least 3 hours. This will theoretically keep for a couple of weeks, but I've never had them last more than a few days.
Cook spaghetti according to package instructions. Meanwhile, heat oil in large skillet over medium-high heat. Add onion and red pepper; cook 3 minutes. Add broccoli and garlic; cook, stirring occasionally, 5 minutes or until tender. Heat half-and-half and butter in small saucepan until butter is melted. Stir in cheese, salt, and hot pepper sauce. Add cream mixture and crabmeat to skillet. Heat through over medium heat. Toss with cooked, drained pasta in large bowl. Garnish with lemon.