HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sort and wash black beans. Boil in water for 2 minutes. Let rest 45 minutes. Add onion, garlic, green pepper, oregano, and cumin. Cover and cook on low for 1 and 1/2 hours. Add tomato pate, vinegar and tamari. Cook 30 minutes. Add chillis, rice, tabasco, and cilantro. Cook 10 minutes more.
Spray a 5 quart slow cooker with vegetable oil, and arrange chicken pieces in bottom of cooker. Combine chili sauce, brown sugar, dry onion soup mix, cayenne pepper, barbecue sauce, peanut oil, and 1/4 cup of water in a large bowl, and spoon over chicken. Cover and cook on low for 6-7 hours. Serve over hot, cooked rice.
Preheat oven to 350°F. In small bowl, combine tomato sauce topping ingredients and set aside. Add water to sauce to thin, as needed. In large bowl, combine beef, eggs, cheese, vegetables, herbs & seasonings. Place meat mixture on a wax paper-lined jellyroll pan or counter. Form meat into a 10x8-inch flat rectangle. Place prosciutto slices on the meatloaf mixture. Place the provolone slices on top. Starting with the short side, roll the meatloaf up (may need to use the wax paper to help). Seal ends and place, seam side down, into a loaf pan. Spread tomato sauce topping on the meatloaf, completely covering the top. Bake for 75 minutes (1 hour 15 minutes). Drain fat and let rest 10 minutes before serving.
Set oven to 325 degrees (oven rack to bottom position). Toast the coconut on a baking sheet until golden brown (about 6-8 minutes) stirring a few times; set aside. Fit the unbaked pie pastry into a 10-inch deep dish glass pie plate, then flute edges as desired; cover with plastic wrap and set aside. In a bowl beat the melted butter with both sugars and flour on medium speed until well blended (about 2 minutes). Add in eggs, buttermilk and vanilla; beat until well combined. Add/stir in the toasted coconut and chocolate chips. Transfer the mixture into prepared pie shell/s. Place the pie/s onto a baking sheet to catch any spills. Bake for about 40-45 minutes or until JUST set and the crust is baked until light golden brown (you might have to cover the pie top loosley with foil the last 10 minutes of baking to prevent the filling and crust from over browning). Cool and serve with whipped cream or vanilla ice cream.
In a large saucepan, heat the oil and saute the onions until soft. Stir in the rice and cook, stirring frequently, for 4 minutes. Add the raisins, chili, lime zest, cinnamon sticks, cardamon, salt and 4 cups of water and stir well. Cover the pan and simmer for 15-18 minutes or until the rice has absorbed all the liquid. Meanwhile, lightly toast the slivered almonds in a dry frying pan. Remove the saucepan from the heat and fluff up the rice with a fork. Stir in the almonds, parsley and season to taste before serving.
To prepare stew: Bring water to a boil, add chicken pieces and remove foam as it cooks. Add chickpeas, onions, celery, carrots, zucchini, salt, pepper and cumin seed. Cover pan and cook over moderate heat for 45 minutes Add coriander, dill, and lemon juice. Simmer over low heat for 15 minutes more. This is sufficient to tenderized chicken and ingrate all seasonings. To prepare rice: Bring 4 cups water and salt to a boil in pan. Add rice and cook over moderate heat for 5 minutes Drain rice in colander and rinse with cold water. Return rice to pan and pour oil over all. Cover pan and cook over low heat for 1/2 hours No other water is added and rice cooks only moisture clings to it after rinsing. The rice will develop a crisp bottom layer. Serve rice and stew separately. Each diner takes their own portion of rice and cover it with as much stew as they wish. Serve warm.
In a medium saucepan, melt butter over medium-low heat, add leeks and cook until soft, about 5 minutes. Add cauliflower, potatoes, milk and salt and bring to a simmer. Cover and simmer on low heat until vegetables are soft, about 25 minutes. Do not boil. Remove the vegetables from the heat, let cool slightly and puree them in a blender, with an immersion blender or in a food mill. (If using an immersion blender, cover with a towel to avoid splattering.). If serving warm, reheat gently and serve with a drizzle of walnut oil. If serving cold, chill in the refrigerator before serving (also with walnut oil).
Heat oil in a large saucepan or Dutch oven over medium heat. Add onion, garlic, and celery and saute for about 4 minutes; remove and set aside. Place beef cubes in pot, increase heat to medium high, and saute for 5 minutes, stirring frequently to brown evenly. Return aromatic vegetables to pot, add beef stock, red wine, bay leaves and season to taste with salt and pepper. Bring stew to a boil, then reduce heat and cook 1 1/2 hours. Remove cover and sift in flour (I use a wire strainer) and stir to thicken liquid. Add carrots and cook an additional 20 minutes. If making dumplings they would be added at this time.
Cut chicken into stips about 1/2" thick In a skillet heat the butter and olive oil over medium high until the butter is melted. Add the parsley, basil, oregano and garlic. Saute for 3 minutes Add chicken and saute an additional three minutes or until white. Lower heat and continue to cook for 15 minutes or until the chicken is cooked throughout. If you like more sauce, additional butter can be added.
After the cake is baked, wrap layers seperately in waxed paper and store it for 2 days. Preheat oven to 325°F. Mix the wine and water with 2 tablespoons sugar. Pour mixture on both layers of the cake. In heavy saucepan, over medium, bring milk and butter to a boil. In a small bowl, combine the flour and remaining sugar, mixing thoroughly, then add to pan to make the cream sauce. Stir in vanilla or any other falvoring you would prefer. Cool for 5 minutes then add the egg yolks; stir well. Cook for 5 minutes, being very careful not to let boil or even simmer, stirring while it thickens. Allow the custard to cool completely, then spread on top of the bottom layer of cake. Cover with the top layer of cake. Whip the egg whites until stiff; gradually add sugar for meringue, beating to stiff peaks again. Spread the meringue on top of the cake, bake until meringue browns (15 minutes). Serve warm or cold.
Stir all ingredients together in a medium bowl. Brush evenly onto beef, pork, lamb, or poultry during grilling.
Preheat oven to 350 degrees. Prepare rigatoni noodles according to package directions. When pasta is done, drain water and put pasta into a large casserole dish. While pasta is cooking, brown ground beef in a frying pan. Add seasonings. When it is about halfway done, add mushrooms, peppers, and onion. Drain when meat is brown. Add pasta sauce to the meat and vegetables and simmer for 10-15 minutes. While the sauce is simmering, grate the cheese. Put sauce mixture, parmesean cheese, and grated cheese into the casserole dish. Mix well. Cover. Cook in oven for 30 minutes at 350 degrees. I always add a bit more parmesean cheese onto my serving before eating. Enjoy!
Brown ground beef and onion in a large pot. Drain if needed. Add spices and onion soup mix. Stir in water, tomato sauce and soy sauce. Bring to a boil; then reduce heat, cover, and simmer for 15 minutes. Add the rest of the ingredients up to the potatoes bring to a boil; reduce heat, and simmer uncovered until potatoes and carrots are tender about 30 minutes. (Add more water if needed). Season to taste with garlic salt. Serve with shredded parmesan cheese and sour cream.
Heat oven to 375°F Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix refried beans, tomato sauce and fajita seasoning mix. Stir in chicken. Spread 1/2 cup of the bean mixture over bottom of baking dish. Arrange 4 tortillas, overlapping if necessary, in baking dish. Top with half of remaining bean mixture, half of the stir-fry vegetables and 1 cup of the cheese. Repeat layers with remaining tortillas, bean mixture, stir-fry vegetables and cheese. Cover baking dish with foil. Bake 30 minutes. Uncover; bake 15 to 20 minutes longer or until hot and bubbly. Let stand 5 minutes before cutting.
In a large fry pan over medium low flame, toss in all the seasonings except the brown sugar. Let the spices bloom until they just begin to color and the aroma from the pan is killer. Remove from the heat, transfer bowl and stir in the brown sugar.
Place milk in pan and whisk in pudding, cook until comes to a boil, 4-5 minutes. Remove from heat and stir in chips and butter until smooth and thick; set aside. Preheat oven to 350F; prepare 12 cup bundt pan. Mix cake, oil, sour cream, Irish cream, eggs, and vanilla in a bowl. Reserve 2 cups of batter. Pour remaining batter into pan; spoon pudding in a ring on top (DO NOT ALLOW PUDDING TO TOUCH THE SIDES!) spoon reserved batter on top. Bake for 45-50 minutes (mine is done around 30 minutes, just make sure to keep an eye on it). You can frost, drizzle melted chocolate or just dust with powdered sugar.
Melt butter over low in heavy saucepan. Saute onion and curry in melted butter. Blend in flour and seasonings. Cook over low heat until mixture is smooth and bubbly. Remove from heat. Stir in chicken broth and milk. bring to a boil, stirring constantly. Boil 1 minute. Add chicken and lemon juice. Heat Spoon Chicken Curry over the rice.
Place potatoes in a dutch oven; add 1 teaspoon salt. Cover with water. Bring to boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Place potatoes in a large mixing bowl. Add the milk or cream, butter, rosemary, numeg, pepper and remaining salt. Beat until smooth.
Preheat oven to 350 degrees F. Spray an 8 by 8 baking pan with cooking spray and set aside. In a large bowl, whisk oats, spices, and salt together. Set aside. In a medium bowl, whisk brown sugar, pumpkin, applesauce, honey, and vanilla extract until smooth. Pour over oats and stir well, until all of the oats are moist. Stir in chocolate chips. Evenly press oat mixture into prepared pan. Bake for 30-35 minutes or until golden brown. The pumpkin keeps the bars moist, so make sure they are golden and set-you don't want them to be under baked. Remove from oven and let cool on a wire rack for 5 minutes. Using a sharp knife, cut into bars. Remove from pan and let cool completely.
Preparation: Heat 1/2 cup oil in a large skillet over high heat. Add beef already with pepper and garlic and quickly saute until beef is seared and browned on all sides.you can add in this moment red wine or pisco to flame the meat, Remove pan from heat and transfer beef to a plate. Save covered. Return pan to medium-high heat and add 1 1/2 tablespoons oil. Add onions and saute until edges are seared and they begin to soften, about 2 minutes. Add yellow chili, tomatoes, parsley or cilantro, salt, pepper, soy sauce and white vinegar. Saute until tomatoes have softened, about 2 minutes. Add beef and toss gently. Heat 3/4 cups oil in a large nonstick skillet over medium heat. Add potatoes and saute until browned and tender, about 15 minutes. Drain on paper towel. Unmold rice in center of serving dish. Place beef and french fries on each side. Sprinkle with finely chopped parsley. 8 servings.
Place beans in a Dutch oven or soup kettle. Add water to cover by 2 inches. Bring to a boil and boil for 2 minutes. Remove from heat and cover and let stand 1 hour. Drain and rinse beans, discarding liquid. In a large saucepan, combine the broth, beans, parsley, bay leaves, and pepper. Bring to a boil. Reduce heat and cover and simmer for 1 hour. Add the onion, carrot, and celery. Cover and simmer 20 to 25 minutes or until vegetables and beans are tender. Stir in bacon. Discard bay leaves before serving.
Trim fat from steak; cut meat into 6 equal pirces. Coat with mixture of flour, salt, and 1/4 teaspoons pepper. Pound stak to 1/2 inch thickness using meat mallet. Brown meat in hot oil; drain. Place onion, carrot, and green pepper in crock pot. Place meat atop. Combine UNDRAINED tomatoes, Burgundy, garlic and sugar. Pour over meat. Cover and cook on low heat setting for 8 to 10 hours. Transfer meat and vegetables to serving platter. Reserve 1 1/2 cups of the cooking liquid for Wine Sauce. Wine Sauce: Pour reserved liquid into saucepan. Blend 1/4 cup cold water slowly into 2 tablespoons all-purpose flour; stir into liquid. Cook and stir until thickened and bubbly. Season to taste. ****I usually double the ingredients to make the wine sauce (only because I have a family of 6) and it makes just enough to spoon over everybody's meal. You should get just about 3 cups of liquid when it is done cooking. Spoon some sauce over meat; pass remaining sauce.
Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper. Trim celery leaves and chop enough to measure 1 cup. Thinly slice stalks on deep diagonal. Place celery pieces in bowl of cold water. (Vinaigrette, celery leaves, and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate.). Drain celery; pat dry with paper towels. Combine celery, celery leaves, apples, and walnuts in large bowl. Add vinaigrette and toss to coat. Season salad to taste with salt and pepper.
Cook all the potatoes, parsnips, carrots, and salsify in salted boiling water for about 30 minutes, or until tender. Add the inside of the potatoes to the rest of the vegetables. Mash the vegetables along with the cream and butter. Season the vegetables with salt, and pepper, to taste. Keep warm.
Mix all together into a bowl with a whisk and use in place of condensed tomato soup in your favorite recipe.
Dumplings: Put water on to boil. Mix your ingredients gently, just until mixed. Drop by scant tablespoonful into boiling water. Cover and cook for approximately 15 minutes. Remove from water and either set aside, or put into the gooseberry pool if it is ready. Gooseberries: Drain gooseberries, reserving the juice. Mix ingredients into a skillet and heat over medium heat until thick. Add the dumplings. Serve warm with whipped cream. Enjoy.
cook rice and set aside to cool. shred duck meat, mix with soy sauce, add pepper to taste and set aside. When rice has cooled, heat 1 tablespoon peanut oil in a large wok or skillet. Add onion and saute on medium until golden. Stir in curry powder. Add remaining oil, stir in eggs and quickly scramble them. Fold in duck meat with soy sauce, cooked peas and rice. Cook on medium heat until rice is heated through and ingredients are well blended. Season with salt. Fold in half the scallions, transfer rice to a serving dish and scatter remaining scallions on top.
Preheat oven to 350 degrees. In a large bowl combine all ingredients except olive oil. Work mixture with hands until all elements are thoroughly incorporated into one mass. Using hands, roll mixture into meatballs approximately 1.5" in diameter and place on a cookie sheet or plate. Heat olive oil in a large, oven-proof saute pan over medium high heat. Add Meatballs and cook until browned on all sides, 1 - 2 minute each side. Transfer saute pan to oven and cook another 10 minutes until meatballs are cooked through.
Slice eggs lengthwise and carefully remove yolks. Place yolks in a mixing bowl and whites on a platter. Mash yolks with a fork or potato masher. Mash in the miracle whip, mustard, pepper and salt. Pipe/spoon this filling into the yolk cavities of the egg whites. Lightly sprinkle with paprika just for flavor.
Preheat oven to 350 degrees. Coat an 8-inch square baking dish with nonstick cooking spray. Heat oil in a large nonstick skillet. Saute onions until translucent. Crumble in beef and cook until no longer pink. Add cumin, beans, tomatoes and chiles. Cook for 10 minutes until sauce is reduced. Spread a little enchilada sauce on each tortilla. Spoon beef mixture into each of the four tortillas. Roll up and place seam down into the baking dish. Four will fit into the dish perfectly. Pour remaining enchilada sauce over the tortilla rolls. Top with shredded cheese. Bake for 20 minutes until sauce is bubbly and cheese has melted.
Whisk all ingredients together. Pour over coleslaw & mix well. Chill for about 30 minutes to allow flavour to develop. Store extra dressing in fridge.
For the Sauce: Heat oil in heavy large saucepan over medium heat. Add onions; saute until tender and beginning to turn golden, 10 to 12 minutes. Add dried cherries, wine, and vinegar; boil 30 seconds. Add chicken broth; bring to boil. Reduce heat to medium; simmer until sauce is reduced to 2/3 cup, 4 to 5 minutes. (Do ahead: can be made one day ahead. Cool slightly, cover, and chill). For the Duck: Finely grind fennel seeds and aniseed in spice mill; transfer to bowl. Whisk in pepper and next 3 ingredients. Using sharp knife, score duck skin diagonally to create 3/4 inch diamond pattern (do not cut into meat). Sprinkle both sides of duck with fine sea salt and spice mixture. Heat heavy large skillet over medium-high heat. Add duck, skin side down, to skillet. Cook until skin is browned and crisp and fat is rendered, about 7 minutes. Spoon off some of the fat from pan. Turn duck over; cook until browned and cooked to desired doneness, about 3 minutes for medium-rare. Transfer to plate; tent with foil. Meanwhile, rewarm sauce. Whisk in 3 Tb butter. Season sauce with salt and pepper. Melt 1 Tb butter in heavy large pot over medium heat. Add spinach and garlic. Sprinkle with salt and pepper; toss until wilted, about 2 minutes. Slice duck breasts. Divide spinach among plates. Place 1 sliced duck breast atop spinach on each plate. Spoon sauce over; sprinkle with toasted pine nuts.
Press garlis into a jar with a resealable lid. Add remaining ingredients and 1 tbsp cold water. Cover tightly and shake well until combined. Taste and adjust salt and pepper if needed. Can be refrigerated for up to 2 weeks.
Melt margarine or butter in a 10-inch skillet over low heat; add sauerkraut. Cover and cook, stirring occasionally, 30 minutes; add wine. Heat to boiling; reduce heat. Cover and simmer until liquid is absorbed, about 45 minutes.
Snickerdoodle Cake: Preheat oven to 350. Grease and flour two 9" round cake pans. Place cake mix, milk, melted butter, eggs, vanilla, and cinnamon in large mixing bowl. Mix for 3 minutes scraping sides as needed. Divide batter between pans. Place in oven side by side. Bake until they are golden brown. About 27-29 minutes. Remove from oven and cool for 10 minutes. After 10 minutes invert them onto another rack and allow to cool completely. Meanwhile, prepare Cinnamon Buttercream Frosting. Frost cake. Place in refrigerator until the frosting sets, about 20 minutes. Keep refrigerated. Cinnamon Buttercream Frosting: Place butter in large mixing bowl. Blend with an electric mixer on low until fluffy, 30 seconds. Add confectionary sugar, 3 T. milk and vanilla. Blend on low until sugar is incorporated, about 1 minute. Add cinnamon. Increase speed to medium and beat until light and fluffy, 1 minute more. Blend in up to 1 tablespoon milk if the frosting seems too stiff.
Place both ingredients in a microwave safe 8" x 8" dish. Microwave on high for 2 to 3 minutes. Remove (with oven mitts, please) and stir to combine. Place in the refrigerator for 2 hours to set. Fudge can be removed from refrigerator and stored at room temperature after it has set. Once at room temperature you can melon scoop it, roll it in powdered cocoa and chopped nuts, and serve as truffles.
Whisk together and add to one pound coleslaw mixture. Refrigerate several hours before serving for best flavor.
In a medium bowl, stir cream cheese until soft. Add dry pudding mix, dry milk, and water. Mix well with a whisk or electric mixer. Stir in lemon juice, Splenda, and vanilla. Spoon evenly into 6 small dishes. Refrigerate for at least 1 hour. To Serve: Sprinkle each dish with 3/4 Tablespoon of graham cracker crumbs. Add Cool Whip. 2.5 pts each. *You could pour this into a RF Graham cracker crust, just don't forget to add the points!
Combine eggs, milk and butter. Add softened yeast, salt, sugar and enough flour to make a thin batter. Beat all together (about five minutes); cover and set bowl in a warm place overnight. Add enough flour to make a soft dough; knead lightly and set to rise again. Roll dough 1 inch thick and fit into greased. baking pans. Let rise again. Prepare topping by mixing sugar with flour; add butter and cream well; add boiling water and beat. Spread over dough just before baking. Bake at 400F for about 20 minutes.
Melt butter in large skillet; add steak cubes, a few at a time and remove to a bowl as they brown. Saute zucchini until slightly tender, about ten minutes. Return meat to skillet; add corn, chilies, garlic, salt, oregano and cumin. Cook, stirring occasionally until meat is tender, about ten minutes. Add cheese; stir until blended. Serve while hot.
Place large baking sheet ( I just use two cookie pans) in oven, and preheat to 450°F Cut 4 20-inch sheets of heavy-duty foil. Combine all ingredients except cheese in very large bowl. Toss to coat, and season with salt and pepper. Divide vegetable mixture among foil sheets. Sprinkle cheese over top. Fold foil over, and crimp edges to seal. Arrange packets in single layer on heated baking sheet. Reduce oven to 400°F and bake 30 to 45 minutes or until vegetables are tender. (Pierce packet with knife to test veggies). Let stand 5 minutes before serving. To serve: Place packets on plates, slit tops, and fold back foil.
Sautee garlic, onion, lemon grass and ginger in a thick, heavy bottomed wok. Add meat and brown, then add shrimp and cook until pink, add smoked fish (if using). Season well. Pour in the first 4 cups of thick coconut milk , and bring to a boil while stirring continuously to avoid curdling. When the mixture has thickened, add the taro leaves. Stir occasionally over medium heat. When the liquid is almost dry, add the remaining 2 cups of coconut milk, and the chillies. Keep stirring to avoid curdling. Add vinegar. Cook over low heat until coconut milk turned almost into oil. Serve hot or at room temperature with rice.
Butter a square pan and line it with foil. Butter the foil as well. Combine ingredients in a heavy pan except vanilla. Cook over medium heat, stirring constantly until mixture reaches 248 degrees on a candy thermometer. Remove from heat and stir in vanilla. Pour into the pan and set on a wire rack. Cool completely. Turn out and cut into squares and wrap in waxed paper. For caramel apples: Wash and dry apples completely (air dry is best) and stick the sticks into the BOTTOM of the apples. They will sit better if you stick them from the bottom instead of the top. Make the caramel and dip the apples and sit them on buttered waxed paper. I tried parchment paper and it didn't work as well as I'd hoped. I always eat any excess caramel with a spoon~a yummy treat for the hard-working chef!
In a shallow baking dish, season the pork chops with salt and pepper. Add the olive oil and sage, and mix to coat. Set aside. Grill the pork chops with 1-2 sage leaves pressed to each side. After you flip the chops, dip the halved apricots in the leftover olive oil marinade and grill them for 2 minutes on each side until they are just warmed through and have nice grill marks. Be careful to not overheat the apricots or they'll turn to mush. Enjoy! We like to eat this with a simple basmati rice.
Cook spinach as directed on package; drain; reserve 1/2 cup liquid. Melt butter in saucepan over low heat. Whisk in flour until smooth. Add onion; cook until soft but not brown. Slowly add milk and reserved spinach liquid, stirring constantly, until smooth and thickened. Stir in garlic salt, celery salt, pepper, Worcestershire and cheese; continue stirring until sauce is smooth. Combine with spinach. Pour into a 1 1/2-quart casserole and top with crumbs. Bake at 350°F until heated through and bubbly, about 15-20 minutes.