HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in a Dutch oven or deep skillet over medium high heat. Add garlic and onion and saute, stirring until the onions begin to soften, about 3 minutes. Add oregano and thyme, stir. Add tomatoes, olive, capers and about half the parsley. Simmer until tomatoes cook down to a chunky sauce. Sprinkle fish with salt on both sides. Push some of the sauce to one side of the pan and spread the rest thinly over the bottom of the pan. Place the fish on top of the sauce in the bottom of the pan and cover with the sauce that you previously pushed aside. Cover the pan and simmer over medium heat until the fish is opaque and flakes easily, about 10 minutes. Sprinkle the remaining parsley over the fish and serve.
Preheat oven to 400*. Over medium heat melt butter then blend in flour, salt and pepper. Slowly mix in milk, stirring continually until mixture is thick and bubbly. Remove from heat- set aside. Line bottom and sides of a greased 9 inch pie plate with half the potatoes. Into the shell layer eggs, bacon, parsley, cheese and white sauce. Cover with remaining potatoes. Brush the top of the pie with 2 tablespoons of milk. Bake for 20 minutes or until top is browned.
Stirring frequently, fry slivered onions in the olive oil till evenly dark colored. In microwave safe casserole dish, stir together can of cream of chicken soup and drained fried onions. Microwave on high for 1 minute. Add contents of can of drained green beans to casserole and stir together. Microwave on high for 2 minutes. Stir in cheddar cheese. Microwave 1 minute. The casserole is now ready to serve.
Melt enough butter to cover pan/part of flat grill and sautee onions and green peppers until transclucent. Then add mushrooms and sautee. Remove veggies and put in seperate bowl. Melt butter on pan/grill again and cook hasbrowns all the way through. Toss veggies and meats in with hashbrowns stir and cook until all is nice and warm. Meanwhile on seperate pan/other part of grill cook eggs however you desire them. Put hashbrown-veggie-meat mix on serving plate, top with warm country gravy, and then top with eggs and enjoy! Then take a jog for 3 hours! LOL.
In a large bowl sprinkle the garlic with a generous pinch of salt and add the vinegar slowly drizzle in 1/3 cup of the olive oil whisking constantly to make a vinaigrette season with pepper to tasted and reserve. Cook the potatoes in boiling salt water until tender but not mushy about 20 minutes drain slice the potatoes and place in another large bowl layer the green beans atop the potatoes followed by the pepper red onion capers and bail do not toss until serving time. Bring a pot of salt water to a boil place green beans in the pot 5 minutes remove beans. Preheat grill. Meanwhile combine the remaining 2 tbsp of olive oil and lemon juice in a bowl add the swordfish and coat well let marinate for 5 to 10 minutes. Season fish with salt and pepper to taste place the fish in a lightly oiled grill grill fish 4 minutes on each side or 125°F thermometer remove to the center of large decorative platter. Gently toss the reserved vegetables with the vinaigrette and arrange surrounding the swordfish sprinkle the chopped egg on top some black pepper over and garnish with chopped parsley.
Tie cinnamon, allspice, and cloves in spice bag or cheesecloth. In a crock pot, combine spice bag, apple juice, rum and brown sugar. Cover; cook on low-heat setting for 3 to 4 hours. Discard spice bag. Ladle hot punch into cups; float about 1/2 teaspoon of butter on top of the cider in each cup.
Place all ingredients in the blender and blend on high for 30 seconds. Let the batter sit for 1 minute to let the coconut flour fluff up. Meanwhile, heat up a large skillet on medium heat with oil or butter. Pour the batter to make small to medium sized pancakes. Once a few bubbles pop on the pancakes flip to cook on the other side for 1 minute, or until the pancake center springs back when you touch it. Serve with whipped cream, berries and honey (for a special treat).
Mix in your breadmachine on the pasta setting. Place the dough onto a slightly floured surface, knead lightly and then divide into 6 portions. Roll each portion into a long sausage shape. Cut into 1.5 - 2 cm pieces and press with the outside of a fork. Bring a large pot of water to the boil, add the gnocchi. Cook for approx 3 minutes or until the pieces rise to the surface. Using a slotted spoon, drain the gnocchi and transfer to serving bowls. Serve, tossed with your favourite pasta sauce.
Brown the beef, in small batches, in oil. Return browned beef to the pot. Add the next 11 ingredients and bring to a boil. Cover, lower heat and simmer for 2 hours. When meat is almost done, add the carrots, onions, and potatoes. Cover and cook until vegetables are tender. If you want the stew thicker, mix 1/2 cup cold water with 1/4 cup flour. Push vegetables and meat to one side of the pan and stir in flour mixture into stew. Cook and stir until gravey thickens and boils. Remove bay leaves before serving.
Crumble ground beef into a large frying pan with 2 tbsp of the butter. Cook over medium-high heat, stirring until browned. Remove meat from pan. Set aside. Add remaining 2 tbsp butter to pan, along with onions and carrots. Cook, stirring, over medium-high heat until carrots are tender-crisp, about 6-8 minutes. Mix in garlic and green beans. Cook 1 minute longer. Return ground beef to pan. Blend soy sauce, cornstarch, salt and ginger until smooth. Mix into ground beef mixture. Cook over medium heat, stirring until thickened. Add bean sprouts and cook about 1 minute longer. Serve with brown rice.
In a large skillet, heat the oil until shimmering. Add the shiitake stems and cook over moderate heat, stirring a few times, until deeply browned, 5 minutes. Add the water and broth and bring to a boil over high heat. Boil until reduced to 1 cup, about 10-15 minutes. Strain the broth and return it to the saucepan. Boil over high heat until reduced to 1/4 cup, about 7 minutes. Serve with fish, steak, chicken, or veal. To make ahead: The Mushroom Syrup can be refrigerated overnight. Melt it in a microwave oven before serving.
Preheat oven to 425 degrees. Coat large baking sheet with cooking spray. In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, cream of tartar, and salt. With a pastry blender or 2 knives, cut in butter until it resembles coarse crumbs. Separate egg, placing egg white in a cup and the yolk in a small bowl. With a fork, beat egg yolk and stir in cream. Add yolk mixture to dry ingredients and mix together lightly with a fork until mixture clings together and forms a soft dough. Turn onto a lightly floured surface. Knead gently 5 or 6 times. Divide dough in half. With a lightly floured rolling pin or your hands, roll each dough half into a 7-inch circle. Cut into 6 wedges. Place scones on prepared baking sheet 1 inch apart. Beat reserved egg white and brush on scones. Sprinkle with remaining 2 tablespoons sugar. Bake scones 15 to 18 minutes or until golden brown. Serve warm. (To reheat frozen scones, place on baking sheet in a 350-degree oven for 25 minutes.). Variations. Dried Fruit Scones: Add 1/2 cup dried cherries, raisins, currants, or nuts after butter is cut in and before adding cream. Marble Scones: In a small microwave-safe bowl, microwave four 1-ounce squares semisweet chocolate on medium for 20-second intervals, stirring after each, until chocolate is just melted. Stir in 2 tablespoons light corn syrup. Gently knead mixture into dough to create marbled effect. Maple Walnut Scones: Toast 1 cup walnut halves; add to dough before cream is stirred inches Continue with recipe. Whisk together 2 egg yolks, 1/3 cup cream, and 2 Tablespoons maple extract and brush on top of scones. Sprinkle with sugar. Yields: 12 large wedges.
Combine chilies, tomato sauce, BBQ sauce, onion and seasonings in a 3 quart slow cooker. Add pork. Cover and cook on low for 8 to 9 hours or until meat is tender. Remove pork and shred with two forks. Return pork to slow cooker and heat through. Serve on whole wheat hamburger buns.
Heat olive oil in a medium pot. Add onion and garlic and saute until soft; about 5 minutes. Stir in curry powder, ginger and cumin, and cook for 1 minute. Stir in lentils and broth; bring to a boil, reduce heat and simmer, covered, for 10 minutes. Add sweet potatoes, cover, and cook for 10 minues longer, untiil water is absobed and sweet potatoes are just tender. Stir in baby spinach and cook for 1 minute longer, until spinach is just wilted. Add salt and adjust seasonings to taste. Transfer to bowls and top each with 1/4 cup yogurt and 2 tbsp chopped almonds. Best when piping hot.
Cook the pasta according to the manufacturers instructions. Time the cooking of your pasta so that it is ready at the same time as your sauce. Fry the onions, garlic and zucchini in a little olive oil over a high heat. Once the zucchini is softened and the garlic has begun to colour, add the wine, then the cream. Simmer for 30 seconds, then add the goats' cheese and pine nuts, then season with salt and pepper. Toss in the pasta and basil leaves and serve with grated parmesan.
Boil water and add first amount of salt, add cauliflower and broccoli. Cook until tender. Grease a 9x13 pan. Drain cauliflower and broccoli, add all vegtables to the pan. Beat together, eggs, milk,pancake mix, salt and pepper. Pour over vegatbles, add cheese on top and bake at 350 for about 50 minutes.
Preheat oven to 350°. Spray an 8x8-inch cake pan with butter-flavored cooking spray. In a large bowl, combine baking mix, sugar, and nutmeg. Stir well to combine. In a smaller bowl, beat the egg slightly, stir in the sour cream, milk & vanilla. Make a well in the center of the dry ingredients; pour in the liquid. Stir well to combine. Fold in the blueberries. Spread batter evenly into prepared cake pan. Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Place pan on a wire rack to cool. Serve warm or room temperature.
Preheat oven to 325 degrees F. Generously grease the bottom and sides of an 8-inch springform pan. Set aside. In a small bowl, combine ground nuts and sugar; set aside. Unfold phyllo dough; remove one sheet. (While you work, keep the remaining phyllo dough covered with plastic wrap to prevent it from drying out.) Brush dough with some of the melted butter. Place another sheet of phyllo on top of the first, rotating it slightly to stagger the corners. Brush with a little more of the melted butter. Repeat with remaining phyllo sheets and butter. Ease the phyllo stack into the prepared pan, pleating it as necessary and being careful not to tear the phyllo. Sprinkle nut mixture over phyllo in pan. For filling: In a large bowl, combine cream cheese, mascarpone cheese, honey, and flour. Beat with an electric mixer on low speed until smooth. Beat in milk. Using a wooden spoon, stir in eggs and lemon peel. Pour filling into phyllo crust. Place springform pan in a shallow baking pan. Bake for 50 to 60 minutes or until about a 2-inch border around the edge appears set when gently shaken. Cool in springform pan on a wire rack for 1 hour. Using a small sharp knife, loosen from side of pan. Remove side of pan. Cool for 1 hour more. Cover and chill for at least 6 hours or up to 24 hours. If desired, brush raspberries and rosemary sprig with light-colored corn syrup and sprinkle with sanding sugar. Arrange raspberries and rosemary on top of the cheesecake.
Remove the skin and bones from the chicken and shred into a large bowl. Toss together with the buffalo sauce and scallions. To assemble the sandwiches, lay out 4 bread slices in a single layer. Brush the bread with 3 tablespoons of the softened butter, then turn the bread over. Top each bread slice with 1/4 cup shredded cheddar cheese, 1/4 cup shredded Monterey Jack cheese, buffalo chicken, sliced celery, carrots, and a tablespoon of blue cheese. Top each with a slice of bread and brush with remaining butter. Heat a skillet or griddle over moderate heat. Working in batches, cook sandwiches until bread is golden and crisp and cheese has melted, about 3 minutes per side. Transfer to a cutting board and cook the remaining sandwiches. Cut each in half and serve with blue cheese dressing for dipping.
Wrap each sole fillet around carrot and secure with toothpick. Place in shallow baking dish. Combine broth and lemon juice and pour evenly over fish. Sprinkle with black pepper. Mix the crumbs and oregano. Sprinkle on top of the fish. Sprinkle with parmesan cheese. Bake at 450F 10-12 minutes until the fish is done.
Clean and carefully wash strawberries. Remove all damaged or rotten parts. I recommend mixing forest and ordinary strawberries (1:1). Add sugar and let it stay in sugar 3-4 hours in a large pot. Stir occasionally and wait until fruit removes juices. Cook in the same large pot for 15 minutes making sure not to burn sugar. Stir always. After 14 minutes, add fresh juice of 2 lemons. Remove the foam and put the jam in hot (100°C) glass-bottle. If you like more firm jam, add pectin (usually available in grocery stores). Pectin is added 2 minutes before it is done because pectin looses its characteristic if you cook it too long. Close the hot glass-bottles and keep it in dark place.
Over medium high heat, bring a large pot of water to boil and add beef, boil for 10 seconds. Drain, and rinse under cold water for 1 minute. Set aside. In a small bowl combine next 5 ingredients (onion - star anise). Set aside. In another small bowl or cup combine next 5 ingredients (soy sauce - salt). Set aside. Over high heat heat hot chili oil in a wok or large skillet. Add onion mixture to wok and stir-fry 2 minutes. Stir in beef and stir-fry 3 minutes. Transfer mixture to large sauce pan or pot, adding 2 3/4 cups water. Bring to a boil. Reduce heat, cover and simmer until beef is tender (1 hour and 40 minutes), stirring occasionally. You may need to add more water. Stir in carrots. Cover and simmer until tender (20 minutes), stirring occasionally. Remove chilies and star anise - discard. Increase heat to high. In a small cup dissolve cornstarch in 1/4 cup water. Stir into stew, stirring for 1 1/2 minutes. Transfer to serving dish (over egg noddles or rice, if desired), garnishing with green onions.
Peel and cut turnips into pieces and boil with onion and sugar until tender. Drain well. Mash the turnip mixture and mix with the remaining ingredients, except the cracker crumbs; sprinkle on top of mix. Place in a buttered dish and bake at 350 degrees for 30 minutes or until firm.
Melt the butter in a baking pan. In a bowl, mix together the flour, sugar, baking powder, salt, and milk and pour over butter. Cover the batter with fruit and do not stir. The batter will rise and absorb the fruit flavor. In a preheated 350 oven , bake the pie for 1 hour and serve it warm with whipped cream or ice cream.
Mix oil, lemon juice, 1/2 teaspoons salt, the spices, garlic and cilantro together in a medium bowl. Set aside 1/4 cup of the marinade. Add chicken to bowl, turning to coat evenly. Let chicken marinate, chilled, at least 30 minutes and up to 4 hours. Blend mayo, red peppers and remaining 1/2 teaspoons salt in a food processor until smooth, about 1 minute. Chill until ready to use. Prepare grill for high heat. Brush bottom halves of each roll with 1 teaspoons of reserved marinade mixture. Cook chicken, turning once, until grill marks appear and meat is cooked through, 7-10 minutes. Grill rolls, cut side down, until warmed and grill marks appear, about 2 minutes. Let both cool. To assemble: Set 1 chicken thigh on bottom half of a roll. Spread 2 tablespoons mayo onto cut side of top half. Sprinkle with 1/2 cup arugula and set top of roll on chiclen. Repeat for rest of sandwiches.
Core and cut the apple into approximately 1/8-inch slices. Spread your choice of nut butter on each slice of the bread. Lay the apple slices on the bread. Drizzle the tahini on top of the apple slices; then drizzle the honey or maple syrup. Sprinkle the cinnamon on top. Put the slices in an oven set to BROIL, or in a toaster oven and toast on high. Make sure you WATCH IT so it doesnt burn.
Preheat waffle iron; if you want to hold the finished waffles until serving time, preheat your oven to 200°. Melt butter; reserve. Use the large-holed side of a box grater to grate the acorn squash; you should have 1 1/4 cups packed shredded squash. Place the squash in a bowl; peel and core apple; cut it into small dice and add it to the bowl with the squash; add in pecans, stir to mix; set aside. In a big bowl, whisk the flour, cornmeal, baking powder, salt, cinnamon, and cloves. In another bowl, whisk the cider, syrup, and eggs together until very well mixed. Pour the liquid ingredients over the dry ingredients and stir with a whisk until just combined. Stir in the squash, apple, and pecan and fold in the melted butter. Lightly butter or spray the grids of your waffle iron; brush or spray again only if subsequent waffles stick. Spoon out a scant 1 cup of batter onto the grids; use a metal spatula or wooden spoon to spread the chunky batter evenly across the grids. Close the lid and bake until golden. If you are not serving the waffles immediately, put them in a single layer on a baking sheet, loosely covered with foil, in the preheated oven while you make the rest of the batter.
Heat oven to moderate temp (180C). Grease large square baking tin. Into a large bowl sift flour and cocoa, then mix in sugar. Place on top of dry ingredients butter, golden syrup, bi-carb and vanilla. Pour over boiling water and mix well until all butter is melted. Cook for 45 mins to 1 hour or until cooked ( when skewer comes out clean). CHOCOLATE FROSTING. Sift icing sugar and cocoa into a bowl. Add all other ingredients and mix well. Spread on top of cooled cake.
Heat oil and fry the chicken until golden brown. Add onions, garlic, ginger, capsicum, carrot and cook for 5 minutes. Add in tomato ketchup, soya sauce, honey, curry powder and 5 spice powder. Stir occasionally and cook it for 10-15 minutes. Add salt and pepper to taste. Your easy peasy chicken curry is ready!
Pat livers dry. Saute the bacon with 1 T butter in a 10-inch skillet, until the bacon fat has rendered out. With a slotted spoon, remove the bacon bits and reserve until later. In the remaining bacon fat, saute the chicken livers over medium-high heat (in a couple of batches, if necessary). Remove livers and reserve. Remove all but 1 T of the fat in the skillet; in the remaining fat, saute the shallots until soft. Then add the apples, Calvados and heavy cream. With a wooden spoon, scrape up the browned particles in the bottom of the pan and incorporate. Return the chicken livers and bacon to the simmering cream and cook them about 3 minutes more, keeping the heat low so they do not toughen. Taste and adjust seasonings. Whisk in the last tablespoon of btuter. Dust with parsley. Serve.
Place all ingredients in a large pot, bring to the boil, then simmer for an hour. Add more salt and pepper if desired.
Combine all the vegetables and cranberries in large bowl. Stir together dressing ingredients and mix well with vegetables. Serve and enjoy.
To prepare herb mixture, combine first 6 ingredients on a cutting board; finely chop, and reserve 3 tablespoons. Set remaining herb mixture aside. To prepare the dressing, place the reserved 3 tablespoons herb mixture in a food processor. Drop 2 garlic cloves through the food chute with food processor on; process until minced. Add cottage cheese and next 6 ingredients (cottage cheese through dash of pepper) to food processor; process until smooth. Stir in feta. To prepare salad, steam broccoli, covered, 5 minutes or until crisp-tender. Cool. Combine remaining herb mixture, broccoli, mushrooms, and remaining ingredients in a large bowl. Pour dressing over salad; toss well. Yield: 4 (2 1/2) cup servings CALORIES 327 (24% from fat); FAT 8. 8g (satfat 3g, monofat 3. 4g, polyfat 0. 9g); PROTEIN 18. 4g; CARBOHYDRATE 50g; FIBER 7g; CHOLESTEROL 14mg; IRON 4. 3mg; SODIUM 768mg; CALCIUM 248mg; Cooking Light, JUNE 1999.
Mix sour cream, garlic, sugar, salt and dill weed. Stir in cucumbers. Sprinkle with snipped parsley if desired. Serve immediately.
Preheat oven to 375°F. Sift flour, salt and baking powder together. Set aside. Beat shortening and sugar together until fluffy. Add egg and beat thoroughly. Beat in vanilla. Gradually add dry ingredients and beat on low speed until thoroughly combined. Stir in chips. Drop onto lightly greased cookie sheets and bake for about 12 minutes, or until edges begin to brown.
Soak the rice for 15 minutes. Wash well and drain. (I try to remember to soak and drain the rice first thing in the morning.). Heat the oil in a skillet or pot on medium and fry the onions until brown; about 5 minutes. Add the cinnamon, bay leaf, cloves and mace, and saute a few minutes or until the spices start to smell fragrant. Lower the heat to medium-low and add the sugar; let the sugar caramelize about few minutes. Add the rice and saute for 3-4 minutes, stirring frequently and scraping up any rice that sticks to the bottom of the pan. Add salt to taste. Stir in 2 cups boiling water; bring to a boil, cover and simmer on low for 18 minutes or until the rice is perfectly cooked and the water has completely absorbed. Transfer rice to a serving platter. Remove the whole cloves before serving or at least warn the diners.
Cook ham & use meat for meals for ~ a week. Take remaining ham & cut most of it off the bone, leaving some to cook with the stock. To a large pot add ham bone, 3 stalks of celery washed & snapped in half, 2 onions, skin on, chopped in half, & 5 quarts of water (or enough to cover ham bone). Bring to a boil. Reduce heat to a simmer, let simmer for 3 hours, stirring occasionally. Remove ham bone, celery, & onion from stock. Discard celery & onion. Pick meat off of ham bone & set aside. Discard bone. Put meat back into stock & put into refrigerator to allow fat to congeal on the surface. Once fat is solid on the surface, remove & discard it. Reheat stock. Sterilize 5 quart jars & heat lids/bands. Prepare pressure canner. Once jars are sterilized, fill with stock (& remaining ham bits), leaving 1" headspace. Clean jar rims & apply tops & bands. Place in pressure canner & apply pressure canner lid. Heat until a steady stream of steam has been produced for 10 minutes. Place jiggler on top at 10 lbs. & once it starts rocking back & forth allow cans to cook for 25 minutes. After 25 minutes remove canner from heat & let cool until pressure vent falls. Remove jiggler. Wait 10 minutes. Remove lid & take jars from canner. Set on a clean, dry, flat surface & allow to cool for 24 hours. Remove bands, wipe jars down, and put away.
Crush garlic clove and dice. Whisk all spices together in the red wine vinegar; add sour cream, then mayo and then buttermilk. Then add the crumbled cheese. Whisk till mixed. Make sure you leave healthy sized chunks of cheese so your friends get that little surprise. (serving size nutritional value based on 2 TBSP serving).
Line baking sheets with parchment or clean, plain brown paper; set aside. Unfold pastry sheets. On a lightly floured surface roll one sheet of pastry to a 14x10-inch rectangle. Spread 1/3 cup of the tapenade over the rectangle, spreading to edges. Roll from both short sides to meet in the center. Repeat with remaining dough sheet and tapenade. Cover and chill in freezer about 1 hour. Preheat oven to 400 degree F. Trim ends of pastry rolls. Cut the rolls crosswise into 1/4-inch-thick slices. Place slices 1 inch apart on the prepared baking sheets. Bake for 12 to 15 minutes or until golden. Remove and cool on a wire rack. Layer cooled palmiers in a covered container with waxed paper between layers. Cover and freeze up to 3 months. Thaw at room temperature for 30 minutes. Before serving, place slices on a baking sheet. Bake in a 400 degree F oven for 5 minutes to crisp. Arrange on a serving platter.
In a small saucepan, whisk together all ingredients and simmer over medium heat, stirring occasionally for 10 minutes. Serve immediately.