HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large saucepan, saute onions in butter until opaque. Crumble beef into saucepan and brown.well. Drain off the fat. Add salt, pepper, tomato sauce, water and sugar. Stir well and simmer 35-40 minutes. At this point there should be very little water in the sauce. Remove from heat and cool. The meat sauce can be made ahead of time. In a saucepan, melt butter and then add in the flour, stiring constantly using a wire whisk. Gradually add the warm milk, stirring vigorously until sauce thickens. Add nutmeg, remove from heat and cool. When ready to use meat sauce, add half of the bread crumbs and 1 1/4 cups parmesan cheese. Stir well and set aside. Preheat oven to 350 degrees F. Cook the macaroni per package directions in boiling salted water until almost al dente. Drain well, stir in the olive oil and set aside. Butter an 11x17 inch baking pan and sprinkle with 2 tbsp bread crumbs. Spread half of the macaroni across the baking pan and sprinkle 1/2 cup cheese over top. Beat the eggs in a bowl using a wire whisk and add in 1/2 cup of the cooled bechamel sauce. Stir well and then add egg mixture into the rest of the bechamel sauce. Add the cheese and stir well. Cover macaroni layer with meat sauce. Pour half of the bechamel sauce over the meat and cover with remaining macaroni. Sprinkle 1/2 cup cheese over macaroni layer. Top macaroni layer with remaining bechamel sauce and top with remaining bread crumbs and cheese. Cook in the oven on a center rack for 50 minutes or until golden brown. Let sit 20 minutes to firm up before cutting and serving. This casserole freezes well and is easy to reheat. Place the frozen pastitsio, covered loosely with foil, in a 350 degree oven for 1 1/2 hours to 2 hours or until heated through.
1. Place the mushroom stalk side down on a white hot BBQ for about 3-5 minutes. 2. Turn over the mushroom (whilst on the BBQ or if easier remove and replace with the topping) smear a small knob of butter in the inside of the cup; add a sprinkle of garlic salt and torn pieces of fresh flat leaf parsley. Then finish with slices of brie and cook for another 5 minutes until the brie is melted and oozing over the sides. 3. Meanwhile, cut your burger bun in half, adding slices of red onion, salad and relish if desired and slide in your mushroom burger when it's ready! Be careful eating the first mouthful though, as the juices underneath the cheese can get really hot. Enjoy!
1. Cut the eggs in half, lengthwise and scoop out yolks to a large bowl. 2. Mix in mayonnaise, potato chips, bacon and parsley. (Note that the potato chips will absorb some of the moisture, so I have noted 2-4 tbs. of mayo. I usually use more than less). 3. Stuff egg whites with yolk mixture. 4. Sprinkle with paprika and pepper. (Refrain from adding salt, as the salt on the potato chips adds flavor).
In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender. Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2- to 4-quart slow cooker. Pour broth over top. Cover and cook on low heat setting 6 to 8 hours or until wild rice and vegetables are tender. Stir in peas last 15 minutes of cooking. Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened.
Combine all the ingredients and mix until smooth. Coat meat or chicken and grill, fry or BBQ until cooked.
Put the clams in a large bowl and rinse them under cold running water for 5 to 10 minutes to purge them of all sand and grit. Drain. In a small bowl, combine the coconut palm sugar, oyster sauce, soy sauce, and lime juice. Heat the canola oil in a large saute pan or skillet set over high heat. Add the garlic and ginger and cook for 2 minutes, stirring occasionally, to release the flavors, but do not let the garlic brown. Add the black pepper and the clams. Add 1/3 cup water, cover immediately, and steam the clams for 3 to 4 minutes or until they open. Remove any that do not open. Add the oyster sauce mixture and stir well. Add the butter, stir well, and pour the clams into a large bowl. Sprinkle the mint, cilantro, and Thai basil over the clams. Serve with the toasted bread, brushed with the olive oil, if desired, and wedges of fresh lime.
Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl. When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes. Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside. Preheat the oven to 500°F. Dump the dough onto a board and divide into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours. Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper. Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown. Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.
Brown the ground beef with the liquid smoke, salt and pepper; drain off the fat if desired. Add the cheese, if using, and cook until it melts. Put the lettuce in a large serving bowl. Top with the meat and tomatoes. Combine the sauce ingredients and pour over the salad. Toss and eat at once.
Cook rice as directed. Drain into a sieve and rinse with cold water to separate grains, set aside. Prepare grill or broiler. Spray chicken with cooking spray and broil, basting with 3 tablespoons of the Pickapeppa sauce, until chicken is done (about 4 minutes per side). Transfer to a plate and cool slightly. In a large bowl, whisk together lime juice thorugh jalapeno pepper, plus one tablespoon of the Pickapappa sauce. Season with salt ans freshly ground black pepper. Add beans, scallions, roasted red peppers, 4 tablespoons of the cilantro, and rice. Mix well and set aside. Cut chicken in half lengthwise and then cut into thin slices. Add to rice mixture. Sprinkle with remaining chopped cilantro before serving. This can be served warm or cold. It can also be made up to 24 hours in advance and refrigerated.
In a large pot boil ribs in pineapple juice for 45 minutes. drain off juice, place rib`s in a 9x13 inch baking dish, baste with sauce. put dish in oven and broil for 2-3 minutes. then repeat the same process on other side. baste and broil. then they are ready to serve. this serve`s six.
Bring 2 cups of water to a boil in a saucepan. Stir in sugar and coffee. Reduce heat to low and stir until sugar and coffee dissolve. Remove from heat. Let stand for 1 hour or until cool. Stir vodka into coffee mixture and then pour into a large jar, scrapping in the seeds from the vanilla bean and then toss in the bean halves into the jar too, stirring to blend. Cover. and let stand at room temperature for at least 3 weeks or up to 6 weeks. Discard vanilla bean halves before serving.
In a medium bowl, mix together peanut butter, lime juice, soy sauce, ginger, sweet chili sauce and sambal oelek. Brown the chicken using a small amount of oil or use a stovetop grilling pan. Once the chicken is browned, dip the chicken in the sauce and place in slow cooker. Pour the rest of the sauce over top of the chicken. Cook on Low 8 hours or on High 4 hours. Garnish with peanuts and cilantro, if using. **This is very hot! It's best to add the Sambal Oelek after everything else and adjust the amount to your preference.
Scatter ham and cheese evenly over the bottom of the pie shell. In a bowl, combine the remaining ingredients. Pour into pie shell and bake in a preheated 375 degree oven for 35-40 minutes, or until a knife inserted into the middle of the quiche comes out clean.
Combine all ingredients except oil. fry small spoonfuls in olive oil till brown on both sides. Serve hot. NB/ Each potato cake should be small & thin so the potato & onion cook properly.
Preheat oven to 350°F. In a bowl combine all ingredients in order listed. Stir and drop by the spoon full onto a cookie sheet. Bake for 10-13 minutes.
In a large skillet, stirfry the pork, onions and garlic together in oil for 3 minutes. Stir in the broth, peppers, tomato paste, salsa, chili powder, and salt. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes, or until pork is no longer pink, stirring occasionally. Combine flour and water until smooth. Gradually add this mixture to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
In large pan boil the split peas in plenty of water for about 30 minutes until tender. If the water starts evaporating too quickly, add more as needed. By the end of the cooking time, the split peas should have the dry consistency of mashed potatoes, the majority of the lentils will have lost their shape and most of the water will have evaporated. Remove pot from range, drain the water from the lentils and stir in salt. Cover and set aside. Chop onion, and combine with the jalapeno, turmeric and curry powder. Heat the oil or ghee over medium heat in a heavy saute pan with lid. When oil is hot, carefully add the black mustard seeds. Stand back as they may pop up into your face. Cover the pan with the lid and continue cooking the mustard seeds until the popping quiets down. Now add the onion mixture to the pan and saute until the onion is translucent and golden. Finally, stir in the cooked split peas. Remove from heat and stir in the lemon juice. Taste and adjust seasoning if necessary. Garnish each serving with minced cilantro leaves. Serve with basmati rice.
Heat oven to 375°F Spray bottom and sides of 11x7-inch (2-quart) glass baking dish with cooking spray. Cook pasta shells as directed on box, omitting salt. Rinse with cool water; drain well. Spray 10-inch nonstick skillet with cooking spray. Cook turkey, onion and garlic over medium heat about 5 minutes, stirring frequently, until turkey is no longer pink. Remove from heat. Stir in ricotta cheese, Italian seasoning and spinach. Spoon turkey mixture into shells; arrange in baking dish. Spoon marinara sauce over shells. Bake uncovered 20 to 25 minutes or until hot and bubbly. Sprinkle with Parmesan cheese.
heat oven to 3508°F. flatten each chicken breast half to about 1/4" thickness by pounding between two sheets of waxed paper, set aside. in medium bowl combine butter, carrots, zucchini, salt, rosemary, and black pepper. divide mixture evenly between each flattened chicken breast. roll up chicken breast. wrap one bacon piece around each chicken breast bundle, secure with toothpicks. in a 13x9 baking pan, place chicken bundles. in small bowl stir together brandy and chicken broth. pour over chicken. bake basting occasionally for 35 to 40 minutes, or until chicken is fork tender. Reserve pan juices. place chicken bundles on platter, keep warm. in a 1-qt saucepan combine pan juices plus enough chicken broth to equal 1/4 cup. in a small bowl mix together sour cream and flour. stir into pan juice mixture. cook over medium-low heat (DO NOT BOIL) stirring until thickened (2 to 4 minutes). when ready serve sauce over chicken bundles.
Combine mayonnaise, vinegar, parsley, calt and sugar. Let stand for 5-10 minutes. Combine cubed chicken, pineapple and tomatoes in a large bowl. Add the dressing mix, tossing lightly Arrange half the Asparagus in a large salad bowl or serving platter. Spoon chicken salad on top. Scatter remaining asparagus on top.
Heat butter in a large pot (with lid) set over medium heat. When hot, add in the cubed potatoes; cook/stir often, for 5 minutes. Add in onion; cook/stir constantly, for 2 minutes. Stir in garlic; decrease heat to low, and cover pot; cook for 2 minutes. Mash the potatoes in the pot with the back of a fork. Add in chicken stock; increase heat to medium. Stir well to scrape up the brown bits on the bottom of the pan. Bring mixture to a simmer and add the green onions and sliced asparagus (reserving tips). Cover, decrease heat, and simmer until the asparagus stalks are just tender, about 3 minutes. Stir in the half-and-half, reserved asparagus tips, salmon, and snow peas (if using); turn off heat and cover. The salmon will be opaque and cooked through in 3-4 minutes. Taste chowder and season with salt and several grinds of pepper, as needed. To serve, ladle into 4 bowls and garnish each with a sprinkle of chopped mint, chives, and dill; serve immediately.
In large soup pot, cook italian sausage in olive oil on medium heat until cooked through. Remove sausage, cut it into cubes, & set aside. Saute onion and celery in same pot 5 minutes. Add garlic, saute 3 minutes. Add chicken broth, water, carrots, and potatoes. Bring to a boil. Reduce heat to medium, cook until potatoes are almost tender, about 10 minutes. Add cabbage, italian sausage, and beans. Cook until cabbage is tender. Add salt and pepper to taste. Serve hot with italian bread and a good cheese.
Grease 10-cup (2.5 L) Bundt or tube pan; dust with flour. Set aside. In saucepan, bring water, dates and baking soda to boil; let cool. In large bowl, beat butter with sugar until light; beat in eggs, 1 at a time. Stir in vanilla. In another bowl, whisk flour with baking powder; stir into butter mixture alternately with date mixture, making 2 additions of dry ingredients and 1 of date mixture. Scrape into prepared pan. Bake in centre of 350°F (180°C) oven for 45 minutes. Irish Whiskey Toffee Sauce: Meanwhile, in saucepan, melt butter over medium heat; stir in sugar until dissolved. Add cream and bring to simmer, stirring occasionally, until thickened slightly, about 5 minutes. Stir in whiskey; keep warm. While still in pan and using skewer or toothpick, poke holes all over cake; pour 1/3 cup (75 mL) warm sauce evenly over top. Bake until cake tester inserted in centre comes out clean, about 15 minutes. Let cool in pan on rack for 10 minutes. Invert cake onto platter. Poke holes all over; pour 1/3 cup (75 mL) more sauce over cake. (Make-ahead: Let cool completely. Wrap in plastic wrap; store in airtight container at room temperature for up 2 days. Cover remaining sauce and refrigerate for up to 2 days. Reheat to serve.). To serve, cut into slices; drizzle with remaining warm sauce. Serves 12. Canadian Living Magazine: March 2007.
Heat the olive oil in a 10" skillet over medium-low heat. Add the garlic and cook for 1 minute. Add the vegetables, salt and pepper and saute with the olive oil and garlic until the vegetables turn bright in color and become tender, about 3 to 6 minutes. Remove from the skillet and serve.
Add the milk and water to the flour gradually, beating constantly so that the batter becomes very smooth. Add eggs, salt, oil, and brandy. Beat the batter until smooth and set aside to rest for an hour or two. Heat a large frying pan and grease very lightly. Pour a serving spoon of the batter into the frying pan and move the pan around until the entire surface is covered. Both the batter and the resulting crepe should be thin. When it is brown, turn with a large spatula and cook for a moment on the other side. Continue this process until all the batter is used. Keep the crepes in a warm place.
In a large chilled bowl (place the bowl in the freezer with the whisk attachment for about 10 minutes) using an electric mixer. Store any leftover fraiche in the fridge. Delicious!
Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until vegetables are crisp-tender; drain. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat. Unroll a pastry sheet into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in tops. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Yield: 2 potpies (8 servings each). Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°. Read more: http://www.tasteofhome.com/recipes/favorite-chicken-pot-pie#ixzz3DoaEYGgg.
Cut eggs in half, removing yolks to a mixing bowl. Mix together egg yolks, Miracle Whip, mustard, salt, and dehydrated onion. Spoon back into egg whites and chill.
In a saucepan combine rum, molasses, lemon rind, cinnamon, anise and peppercorns. Reduce until it becomes a glaze and set aside for later use. Brush the shrimps with olive oil on both sides. Then rub and season with garlic and salt and pepper to taste and grill. Arrange shrimps on a serving platter and drizzle with the rum glaze.
Mix all ingredients together in large bowl. There is no need to overmix this batter as the lumps will disappear when cooked. Drop onto hot griddle or pan to make pancakes. When bubbling on top, turn to complete. Serve immediately with the syrup of your choice and/or dust with confectioner's sugar.
Preheat the oven to 400*. Grease or paper line medium sized muffin cups or mini- cups. In a small bowl, combine flour, baking powder, baking soda, sugar, and salt. Mix well. In a large bowl, combine yogurt, oil, lemon zest and the eggs. mix well. Add dry ingredients but stir only until it is moistened. Gently fold in the fruit. Fill prepared muffin tin three-fourths full with batter. Topping: Combine sugar,flour and butter and mix until crumbly. Sprinkle this over the batter. Bake for 12 to 13 min. for mini muffins and 20 min. for medium sized muffins. Cool for 5 min. then remove them from their pans (12 muffins or 24 mini) Variation for the muffins: eliminate the fruit and add 14 c. popy seeds or 1 c. finely chopped pecans.
Make roux with butter, garlic, flour, and salt. When bubbly remove from heat. Stir in milk and broth. Heat this until boiling. Continue to cook, while stirring constantly, for one minute or until thickened. Add onion, basil, and mozzarella. Cook over very low heat until cheese is melted. Spread 1 1/2 cups of this mixture on bottom of 9X13 inch pan. Top with 3 or 4 UNcooked lasagne noodles. Spread cottage cheese over this. Repeat with another quarter of the sauce and 3 or 4 more noodles. Top this with crab and shrimp and another quarter of the sauce. Add 3 or 4 more noodles and top with remaining sauce. Sprinkle parmesan on top. Bake uncovered at 350 degrees for 35-40 minutes. Let stand 15 minutes before cutting.
Preheat oven to 350. Meanwhile, use hands to combine all ingredients in a medium sized bowl. Mix well. Transfer mixture to non-stick loaf pan. Bake until done, about 45 minutes.
Cut butter into 1/2 inch pieces and put in freezer. Put dry ingredients in cuisinart and pulse to mix. Add butter, pulse until you have pea sized bits of butter. With machine running add water and stop BEFORE you have a solid mass. It should be crumbly. Dump out, divide in half and form each half into flat disks. Wrap in plastic and refrigerate for at least 1 hour. Roll dough into a rough circle and place on sheet pan with parchment. Sprinkle pastry with 1/2 the cinnamon sugar. Place fruit filling in center 2/3 of pastry, sprinkle with remaining cinnamon sugar. Fold sides 1/3 of the way in toward center all the way around, leaving a 2/3 of the fruit exposed. With your thumb press down on the outside edge of the pastry circle to seal. Baked at 400 until pastry is nicely browned. Cool.
Add 8-1/2 ounces of dawn soap to two spray bottles. Heat vinegar in microwave until hot and pour 12 pounces into each bottle. Put the lid on and gently shake to incorporate. You now have a powerful cleaning product that will melt soap scum and tub and shower buildup, clean sinks, appliances and just about anything. Try using it on pots/pans/casserole dishes to remove stubborn baked on foods. I also use it on my grill - it really helps cut the grease! Just spray it on, scrub, rinse and be amazed. For tough soap scum build-up, spray the mixture on and allow it to sit as long as overnight. Then, scrub and rinse.
Saute the onion in 2 tablespoons of the olive oil until it turns golden. In a large deep bowl, mix the minced meat, the sauted onion, the eggs, tomatoes and herbs with your hands and season. Wet your hands with cold water and knead the mix until it is light and fluffy. Then let it settle in the refrigerator for about an hour. Rub your hands with olive oil and form the biftekia so that they are all the same size, but not too thick. Grill or bake for 6-8 minutes on each side.
Mix spinach, swiss cheese, parmesan cheese, mayonnaise and mustard until well blended. Spread on bread of your choice, I prefer rye. Add 2-3 slices crisp bacon (to save time, I sprinkle bacon bits on instead). Butter bread and toast on hot griddle. Serve with chips and a pickle.
Combine all the ingredients in the Sinus Wash in a container and stir to dissolve the salt. Using a Pedi pot, pour about 2 - 3 T of the solution into the pot. Microwave for about 7 seconds. Test temperature before using. Pour into one nostril, breathing out with your mouth open. Let the liquid drain out through the other nostril. Change to the other nostril and repeat. Once finished, blow nose to clear out rest of the liquid. Dab a bit of the Emu oil onto your (clean) finger and apply it to the nose. Repeat 2 - 3 times a day. Note: I use a Tupperware container to hold my solution. I made the salt and baking soda mixture up ahead of time and have it stored in a plastic baggie. I have a 1L bottle of Glycerine, so use approximately a cap full.
In a bowl toss all ingredients together. Season to taste with salt and pepper. Serve at room temperature.
Preheat oven to 450 degrees. Coat a large baking sheet with olive oil cooking spray. In a medium bowl, whisk together the egg whites, mustard, and salt. In a shallow bowl or pie plate, spread out the panko. Add the chicken pieces to the egg mixture and toss to coat. Transfer the chicken to the panko bread crumbs, toss to coat. Transfer the breaded chicken to the baking sheet. Bake 15 minutes, then use a spatula or tongs to flip the chicken pieces. Continue baking 5 to 10 minutes or until golden brown.
Warm ghee in a heavy pan. Now add wheat germ. Stir and cook till germ is golden in colour and aroma exudes. Meanwhile melt sugar or jaggery in 1 cup water. Keep aside. Boil and add remaining water to roasted wheat germ. Stir gently now, and cook till the grain of the germ is soft on pressing. Add sugar or jaggery, add cardamom and chopped nuts. Stir and simmer covered, stirring occasionally. Cook till ghee separates along the sides. Serve hot. Freeze and thaw as required. Before serving, take in pan, sprinkle some hot water. Heat while stirring, till ghee again separates.