HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F. Prepare meatballs: Place ground meats, bread crumbs, garlic, parsley, Parmesan, milk, egg, 1 teaspoons salt and 1/2 teaspoons pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1-inch meatballs onto a sheet pan lined with parchment paper (you'll make somewhere around 40 meatballs). Bake for 30 minutes, until cooked through and lightly browned. Set aside. Prepare soup: Heat olive oil over medium-low heat in a large stock pot. Add onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken broth and wine and bring to a boil. Add pasta to the simmering broth and cook an additional 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in spinach and cook for 1 minute, until spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan cheese.
Heat oil in a heavy nonstick skillet over medium high heat. Saute next 4 ingredients 2-3 minutes, stirring frequently. Add stock, cover skillet and cook another 3-4 minutes or until cauliflower is tender.
Preheat the oven to 200°C. Prepare a baking tray by lining with foil and spraying lightly with olive oil spray. You could simply brush a small amount of oil on. Put the flour in a zip loc baggy. Season the flour. Combine the cheese, crumbs, and parsley in one bowl. Have the beaten egg in another. Coat the veal with flour, by tossing around in the closed bag. Shake off excess flour. Now dredge in the egg and finally in the crumbing. Place on the foil lined tray. Spray top of schnitzel with spray or drizzle very lightly with olive oil spray. Bake for 10 minutes.
Cook macaroni according to package directions and rinse with cold water, drain well. While pasta is cooking, mix dressing. Toss together and serve. Even better the next day!
In a small bowl, combine 1/2 cup of the warm water, yeast and sugar. Let sit in a warm place until the yeast mixture turns bubbly (about 5-10 min.). In a large mixing bowl (I use my Kitchenaid stand mixer with a dough hook), combine remaining 1 cup water, molasses, salt, shortening, caraway seeds and yeast mixture. Beat until smooth. Slowly beat rye flour into the yeast and molasses mixture. Mix in the all-purpose flour and mix until it is a soft, smooth dough ball. Turn the dough out onto a lightly floured surface. If dough is too moist, add a little more flour. If dough is too dry add a little more water. Knead the dough for 5 minutes. Lightly grease (or spray with cooking spray) a large bowl. Add the dough, turning once to coat the entire surface of dough with oil. Cover dough with a clean cloth and let rise in a warm place until almost doubled in size (about 1 1/2 hours). Punch down dough. Separate dough into 2 equal parts. Form 2 round, slightly flattened loaves. Score a 3/4 inch deep 'X" into the tops of both loaves with a sharp knife. Grease (or spray) a large baking sheet; sprinkle with cornmeal. Put the loaves on top and then cover with a clean cloth and let rise until doubled - about an hour. Preheat oven to 375 degress F. Bake 30-35 minutes or until crusts are dark brown and loaves sound hollow when tapped. Remove from baking sheet and cool on a rack before slicing.
For crust; preheat oven to 375*F. Grind crackers and sugar in processor until coarse crumbs form. Add butter and process until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of 9 inch diameter tart pan with removable bottom. Bake until crust is firm to touch, about 8 minutes. Cool crust on rack. For filling and topping; Using electric mixer, beat cream cheese and sugar in medium bowl until smooth. Beat in sour cream, lemon juice and vanilla. Spread filling in cooled crust. Chill until firm, at least 4 hours. (Can be prepared 1 day ahead. Cover, and keep chilled) Arrange berries over filling. Whisk jam in small bowl to loose consistency. Drizzle over berries. Serve immediately or chill up to 3 hours.
In a blender, place strawberries and lemonade. Cover and process on high until smooth about 1 minute. Pour mixture into tall glass. Add soda and, with long spoon, stir gently. Serve immediately.
Beat cream cheese, Cool Whip, powdered sugar& vanilla together. Break cake into pieces. Combine strawberries& pie filling gel together. Layer cake pieces, topped with cream cheese mixture, then strawberry mixture on top in glass serving dish.
Preheat oven to 400*F. Grease (or line with cupcake liners) muffin pans. Set aside. Combine flour, sugar, baking powder, baking soda, salt and cinnamon in large bowl. Beat milk, butter, egg, orange juice concentrate and vanilla in medium bowl until well blended. Add milk mixture to flour mixture; mix lightly just until moistened. Stir in blueberries just until berries are evenly distributed. Fill prepared muffin cups 3/4 full. Bake 20-25 minutes or until toothpick inserted into centers comes out clean. Cool 5 minutes; remove from pan to wire rack. Serve warm or at room temperature.
In large sealable container, combine all beans and Pico de Gallo. Gently fold and add cilantro. Refrigerate for at least 2 hours before serving. Cooking time is refrigeration time.
Into each of 8 clean, sterilized canning jars, place 1 hot pepper, 1/2 teaspoon dill seed, 1/2 teaspoon mustard seed, and 1 garlic clove. Firmly pack asparagus into jars, but don't force them; trim so that there is 1/2 inch head space. In a saucepan, combine vinegar, water, and salt; heat to boiling. Pour boiling mixture over asparagus, leaving the 1/2 inch head space. Use a plastic knife to release any air bubbles and seal jars. Process in a water bath canner for 10 minutes (start timing when water reaches a boil); let sit for 2 weeks before sampling.
Place cucumbers in a colander over a bowl; sprinkle with salt and toss. Let stand 15 minutes. Squeeze and blot dry with paper towels. In a large bowl, combine the remaining ingredients then stir in cucumbers. Refrigerate, covered, at least 1 hour.
Using a muddler or the handle of a wooden spoon, smash cherries and orange peel in a cocktail shaker until cherries are well mashed. Add bourbon, cherry syrup, and orange bitters. Fill with ice and shake vigorously 10 times. Strain into a Martini glass. Garnish with a cherry from the syrup and an orange twist.
Preheat oven to 160°C Heat a large flameproof ovenproof pan over a high heat, spray with oil. Add beef in batches. Cook until browned. Remove and set aside. Return pan to a medium-high heat. Spray with oil. Add onion. Cook, stirring occasionally, for 5 minutes. Add garlic, ginger and curry paste. Cook for 1 minute. Return beef to pan. Add tomatoes and water and fish sauce or soy sauce if using. Stir to combine and bring to the boil. Cover and place in oven for 1 hour. Add sweet potato, stir, and return to oven for 30 minutes. Remove and stir through sugar. I garnished with a little chopped fresh coriander and basil but it wasn't in the recipe. Serve with rice and vegetables.
Cream butter and sugar in a medium bowl. Beat until light and fluffy. Add flour and cornstarch gradually while beating continuously. Beat until light. Take one teaspoon of shortbread mixture and slightly flatten between palm of your hands. Place one triangle of Toblerone in the center of the shortbread and top with another slightly flattened teaspoon of shortbread mixture. Seal edges of cookie perimeter with fingers. Bake in oven at 375 degrees F (190 degrees C) for 12-14 minutes.
Mix ingredients together. *Add chips last, so the butter doesn't melt them. Pour in an unbaked pie shell. Bake for 1 hour at 325 degrees. Let cool. Pie will appear to have 3 layers when cut.
Heat skillet and coat with cooking spray. When skillet is hot, put vegetables and soy sauce in pan, stirring often. After about 5 minutes, add the shrimp, cook until shrimp are done. Enjoy.
Cream the sugar, lard, salt and spices together and beat them until light. Add the molasses and beat 3 minutes. Add 3/4 cup cool water and beat for 1 minute. Fold in the flour. Dissolve baking soda in 1/4 cup cool water and add to the other ingredients, mixing until smooth. Preheat oven to 375 degrees. Grease and lightly flour a baking sheet. Wet hands with cold water and make patties of batter, then placing them onto the baking sheet and pat them down. Dip a knife into cold water and use the knife to score the gingers. Bake for 20 minutes.
mix breadcrumbs with salt and pepper in a shallow bowl. dredge flounder in crumbs, shake off excess. heat oil in saute pan, add fillets and saute until browned, aprox 2-3 mins per side. remove to a plate and keep warm. add wine, garlic, lemon juice, orange juice and rind, boil to thicken, 1-2 minutes. add scallions, remove from heat and swirl in butter. serve over fish,. garnish with chives.
Trim the root end from the onions and peel away the papery skin and outermost ring. Slice them as evenly as you can, just under a half-inch thick, transferring the slices to the smoker. rack as you work to keep them intact. Season the onions by brushing them lightly with olive oil and sprinkling them liberally with salt and pepper. Smoke with the apple or corncob chips until lightly browned and tender, about 20 minutes. Check for doneness after 15 minutes. Serve smoked onion slices with grilled meat or poultry, toss them in a salad, or use them in sandwiches. Always make more than you think you need-you'll find a million uses for them.
Start with a hot pan with olive oil - add onion and saute for a few minutes. Add ginger paste, sriracha, garlic, curry powder, garam masala and cinnamon stick. Saute for a few minutes until you make sort of a paste. Add chicken and saute until chicken is no longer pink. Add potatoes, tomatoes, curry leaves, bay leaves and chicken stock - bring to a boil. Reduce heat to simmer and cook uncovered for approximately 1 hour stirring occasionally. Add more chicken stock if you like it thinner. The curry should thicken and have a rich deep golden colour.
Melt the butter and the oil in a large skillet over medium heat. Add the mushrooms and saute about 3 minutes. Stir in 1 cup of the beef broth and both of the mustards. Increase the heat to high and boil to reduce by half (about 5 minutes). Add remaining broth 1/4 cup at a time, boiling until sauce is reduced by half with each addition. Stir in the cream and boil until sauce coats the back of a spoon (about 3 minutes).
Mix cucumbers, onions, salt and water in a 2 quart non-metal bowl. Let stand 2 hours. Drain after stand time but do not rinse. Return vegetables to bowl and add sugar, cider vinegar and dill weed. Stir occasionally until sugar completely dissolves and liquid covers vegetables. Pack wide mouth jars or plastic freezer containers leaving 1 inch head space. Seal tightly and freeze. Defrost in refrigerator or at room temperature. Hope this helps. Good luck!
(CLASSIC CHEESECAKE BROWNIES)---Preheat oven to 350'F Grease 9" square baking pan, then line with 14"X8" sheet of parchment paper, overlapping parchment on two sides to form "handles.". In a medium bowl, blend 1 cup of Mascarpone Cheese and 1 egg yolk; stir in 3 Tablespoons Sugar, 3 Tablespoons Flour until smooth, set aside. In a large, heavy nonstick saucepan, melt 1 stick of butter, 2 oz chopped bittersweet or semisweet chocolate, stirring constantly over low heat until smooth. Remove from heat and stir in 1 cup sugar, 1 teaspoon vanilla extract and 2 large eggs until well blended. Stir in 2/3 cup flour until well blended. Spread about 1/2 brownie batter into pan. Alternately spoon on Mascarpone and remaining brownie batter. Shake pan back and forth gently on countertop to level the batters. With the tip of a knife, swirl to marble mixtures. Bake 30-35 minutes or until brownies just begin to pull from sides of pan. Cool completely in pan on rack. Chill before cutting for best results. (FOR CHOCOLATE SIN MASCARPONE BROWNIES).-----Add 1/2 cup semisweet chocolate chips to brownie batter at end of STEP 3; bake and cool as directed. Meanwhile, blend 1 cup semisweet chocolate chips, 2 Tablespoons confectioner's sugar and 1/2 cup Creme Fraiche in a small heavy saucepan over low heat. Stir constantly until smooth. Pour glaze over brownies and chill until set. (FOR DOUBLE TOFFEE MASCARPONE BROWNIES)------Add 2 Teaspoons espresso powder to brownie batter with sugar in STEP 3 mix as directed, then stir in 1/2 cup chopped hard toffee candy such as Heath or Werther's. Bake and cool as directed. Meanwhile, in a small bowl, beat 1/2 cup Creme Fraiche with 3 Tablespoons confectioner's sugar until soft peaks form; stir in another 1/4 cup reserved toffee. Serve immediately over brownies. (FOR BOURBON PECAN MASCARPONE BROWNIES).-----Add 2 Tablespoons bourbon and 1/2 cup chopped pecans to brownie batter after STEP 3; bake and cool as directed. Meanwhile in a small saucepan, combine another 2 Tablespoons bourbon, 1/2 cup Creme Fraiche and 1/2 cup light brown sugar. Cook over medium heat, stirring constantly, 5 minutes. Chill sauce before drizzling over brownies.
Cook the pasta according to package directions. Combine the yogurt, mayonnaise, blue cheese, salt, and pepper in a large bowl. Heat a large nonstick skillet. Swirl in the oil, then add the garlic. Sautee until fragrant, about 30 seconds. Add the beef in two batches and cook, until browned, about 2 minutes. Add the pasta to the bowl with the yogurt dressing. Add the steak and tomatoes and toss gently to coat. Serve at once.
In a saucepan, combine 1 quart of the milk with the sugar and cook over low heat, stirring frequently, until mixture turns golden. In the remaining quart of milk, stir in the soda and place in another saucepan. Add the cinnamon stick and bring to boil. Discard the cinnamon and add the hot milk very gradually to the caramel mixture, stirring constantly. When all the milk is incorporated, place over a low heat and cook very slowly until the mixture is thick like melted caramel. Cool slightly; then pour into a glass container and chill. Please note that the cooking times and yield are approximate.
Sautee onion and garlic in olive oil until soft. Add beans, tomato sauce and broth. Simmer for 20-minutes, stirring frequently. Cook pasta and drain. Add beans and sauce and mix thoroughly. Serve right away.
In large bowl, season lamb pieces with salt and pepper. In a non-stick pan, heat two tablespoons of oil. Add seasoned lamb pieces and brown well; discard excess oil and reserve meat on a plate. In a non-stick sauce pan, heat oil. To the hot oil, add whole red chilies; fry for 30 sec. Add turmeric and chopped onion, and fry until brown. Put garlic and ginger into the onion mixture; fry for 30 sec. To this mixture, add cumin, curry powder and chili; mix well for a minute or so. Transfer lamb pieces into the spice mixture, add salt and pepper; stir well. Add yogurt and broth to the browned lamb; lower the heat to low and let simmer until lamb pieces are tender. Add more broth or water if required. Cook until the sauce has attained thick saucy consistency, about 35-45 minute. When cooked, turn off the heat and add chopped cilantro to garnish. Serve hot with rice, and or roti (flat bread).
Place oven rack in lower middle position and preheat to 250°F Meanwhile, stir together flour, salt, and black pepper on a large plate. Dredge both sides of each cube steak in flour mixture, shaking off excess. Add one tablespoon each of oil and butter to Dutch oven and place over medium high heat. When oil is shimmering, add two cube steaks. Cook until golden brown, about four minutes on each side. Remove cube steaks to a plate and set aside. Repeat with remaining two cube steaks, adding more oil and butter if necessary. Carefully pour out any fat left in Dutch oven, then add remaining butter and oil. Turn heat to medium-high, and when oil shimmers, add onion, garlic, and mushrooms. Cook, stirring frequently, until onion is caramelized, about three minutes. Add wine. Using wooden spatula, scrape up any browned bits from bottom of pan. Add Worcestershire sauce, mustard, and stock. Stir well, then add cube steaks, nestling them into sauce as much as possible. Cover dutch oven and place on lower-middle rack of oven. Cook until very tender, about 25 minutes. Serve with mashed potatoes.
melt about 1 tablespoon of butter in a pan (real butter is sooo much better than margarine, trust me on this). add in about a teaspoon of onion flakes to rehydrate and soften. when the butter gets a bit brown add 2 tablespoons of flour. whisk together until you have "cooked" the flour (about 30 seconds). add 2 cups of milk and whisk until smooth. add a cup of chicken broth. I actually used chicken bouillon because that is what I had. add one heaping tablespoon of greek sour cream (see notes about using regular sour cream instead). Add 2 nuggets of chopped frozen spinach. let simmer on low while you prepare the rest of the ingredients. add a couple shakes of garlic powder. I put in A LOT of black pepper but do it to your taste. Add dill to taste as well, I used dry because that is what I had, but fresh would be super good. Chop up about 2 cups of ham into bite sized pieces. open the corn and drain. peel one big left over baked potato and chop into bite sized pieces. Add all the ham, potato and corn. Taste and add extra dill, pepper if desired. I added another tablespoon of sour cream because I thought it would taste good. Let simmer until all the ingredients are hot and the spinach is dispersed throughout. and eat!
Cook sausage over medium heat until no longer pink, about 5 minutes. Transfer to paper towel-lined plate to cool. Adjust oven rack to middle position and heat oven to 375. In the bowl of a food processor, add 2 C flour 2 1/2 T sugar, 2 t baking powder, 1 t baking soda, 1 t salt, 6 T cut butter, and 8 oz grated cheddar. Finely chop 1/2 red onion and 1/2 red bell pepper and add to mixture in the food processor bowl. Add cooled sausage to the mixture in the food processor and pulse until mixture resembles coarse meal. Transfer to large bowl. Whisk egg and buttermilk in mixing cup and stir into flour mixture until well combined. Grease and flour 12-cup muffin tin and spoon batter inches Bake until toothpick inserted into the center comes out clean. 20 to 25 minutes. Cool in tin for 5 minutes. Remove and serve.
Brown onions and ground beef in skillet. Drain. Layer ingredients in slow cooker in the order they were given. Cover and cook on Low 6 hours, or until potatoes and rice are cooked.
Cut broccoli into 1/2 inch pieces; steam in 1/2 cup water until tender; do no drain-set broccoli aside. Melt butter in large saucepan over medium heat; add flour and stir to make a roux; cook for 2 to 4 minutes. Add chicken stock to roux while stirring with a wire whisk; bring to a boil. Reduce heat to low; add broccoli, Half & Half, salt and pepper; heat but do not boil. Serve.
Drain asparagus, reserve half a cup of the liquid. Melt butter over low heat, add flour, stir until smooth, cook for 1 minute. Gradually stir in milk and reserved asparagus liquid, stir until the sauce boils and thickens. Add the grated cheddar cheese and mustard, stir until cheese has melted. Season with salt, pepper, and nutmeg. Add asparagus and chopped hard-boiled eggs to sauce. Place in oven proof dish, sprinkle top with combined bread crumbs and the extra grated cheese. Bake uncovered in moderate oven for 15 minutes or until golden brown.
To toast the coconut and pecans: Place on separate baking pans and toast in a preheated 180 degree oven for 8-10 minutes, turning pans halfway through toasting, or until golden and fragrant. Finely chop in food processor. In a large bowl, cream butter with electric mixer. Add sugar and mix until light and fluffy. Add vanilla, flour and salt. Mix until combined. With a wooden spoon, mix in the pecans and coconut just until combined. Form dough into a disk, wrap in plastic and refrigerate for at least 30 minutes until firm, or freeze for up to a month. Butter 3 cookie sheets and preheat oven to 180 degrees. On a clean, lightly floured surface, roll out dough to a 1/4 in thickness. Cut out as many cookies as possible and place on cookie sheets, 1 in apart. Try not to re-roll scraps too many times, as this will toughen the cookies. Bake until golden brown, about 12-15 minutes, rotating baking sheets half-way through cooking.
Melt butter in saucepan over low heat. Blend in flour,salt,pepper. Cook over low heat,stirring until mixture is smooth and bubby. Remove from heat and add saved liquid. Heat to boiling stirring constantly, lower heat and add peas. Stir and heat though.
Bring stock, currants, salt and allspice to boil. Add couscous and boil 2 minutes, stirring constantly. Remove from heat, cover and let stand 5 minutes. Fluff with fork and serve.
For the Spaghetti with Peas and Zucchini Ribbons: Bring a large pot of water to boil; add 1 teaspoon salt. Add peas and cook until tender, about 1 minute. Using a slotted spoon, transfer peas to a medium bowl; set aside. Add zucchini to pot and cook 30 seconds to 1 minute. Using a slotted spoon, transfer to bowl with peas. Put yogurt and basil into a large heatproof bowl; season with salt and pepper. Set bowl over the boiling water, and whisk until mixture is warm, about 1 minute. Remove from heat. Add peas and zucchini to bowl; set aside. Cook pasta in salted boiling water until al dente; drain. Add pasta to vegetables and sauce; toss to combine. Season with salt and pepper. Serve topped with cheese. For the Garlic Shrimp: While the pasta cooks, heat oil in a large skillet over medium heat. Add garlic and red pepper flakes. Cook, stirring, until garlic is fragrant and golden, but not browned, about 30 seconds. Add shrimp; raise heat to medium-high, and cook, stirring often, until shrimp are opaque, 1 to 2 minutes. Add butter, stir to coat. Season with salt and pepper. Serve immediately along side Spaghetti with Peas and Zucchini Ribbons.
Bring cream cheese to room temperature (very important for mixing reasons). Finely mince yellow onion. Rough chop the imitation Crab meat. You can use leg style or flake style. I prefer leg style and a more fine chop. Add cream cheese, mayonnaise and milk to mixer and combine until smooth. You can hand mix this but you will have chunks of cream cheese as it is tough to mix by hand. I have done it and still tastes wonderful. Fold in the crab meat and onions. Can be served immediately but I prefer to refrigerate for a couple of hours. Refrigerating firms up the cream cheese and allows time for the flavors to blend. Even one hour in the cold makes a difference. Serve with Ritz crackers, Town House crackers or a good quality cracker or baguette.
Place rosemary, garlic, peppercorns, and salt in processor and grind. Add olive and pulse to a paste. Place in refrigerator. Coat entire roast with Dijon mustard. Set on dish or in very large plastic bag and sprinkle Worcestershire sauce over roast to ensure an even distribution. Allow roast to absorb mustard flavor while resting in the refrigerator overnight. (min 6 hours). Allow roast to reach room temperature. Preheat oven to 375 degrees. Sear on all sides to lock in juices. spread herb paste on all surfaces except the rib area covered by the membrane. Place, rib side up, on a rack in a high side dish. De glaze pan used to sear with merlot. Attempt to capture all of the bits. Add water to the bottom of the dish to a depth of 1/2 inch. Slowly pour pan juices over roast, ensuring you capture the bit on the meat and not "wash" away herb paste. Roast until internal temperature reaches 135 degrees. (No basting is required but ensure that the fluids in the dish do not completely evaporate and don't consist of only grease. Tent aluminum foil over meat on serving dish and allow to rest. Internal temp will continue to rise for a short time. Again, de glaze roasting dish with Merlot and reduce to half the amount. (personal choice as the juices collected while resting are just as good.