HumbleIntelligence/food-ner-1-Million huggingface dataset:
1Cut or break bread into small pieces and place into a bowl. Cover with hot water, stand for five minutes and then, using clean hands, squeeze excess water from bread. Place softened bread in a large bowl, add sausage mince, onion and parsley. Season mixture with salt and pepper and mix with clean hands until well combined. Partially thaw puff pastry and cut in half. Spread about 1/3 cup of the mince mixture down the centre of each pastry rectangle. Brush edges of pastry lightly with water, then roll up to enclose filling and form long rolls. Cut each roll in half. Place sausage rolls, seam-side down, on lightly greased baking trays (I use greaseproof paper to cut down on cleaning up time). Brush lightly with milk and sprinkle with sesame seeds. Bake in a 220C preheated oven for ten minutes, then reduce temperature to 180C and bake for a further fifteen minutes or until rolls are golden. Note : Cooked sausage rolls will keep in an airtight container in the refrigerator for two to three days. Reheat in a 150C preheated oven as required. Rolls can also be frozen for up to one month.
In a large saucepan, saute the onion, chilli and garlic in the olive oil for 2-3 minutes over a medium high heat. Stir in the cumin and season with salt and pepper. Add the celeriac, along with the chicken broth and water. Bring up to a boil, then reduce the heat, cover the pan and let simmer for 10-15 minutes or just until the celeriac is cooked. Remove from the heat and use a handblender or food processor to puree the soup until smooth. Stir in most of the chopped coriander and milk. Adjust the seasoning with more salt and pepper, if needed. Ladle into bowls, sprinkle over a few coriander leaves and serve immediately.
In a small mixer bowl, stir together honey, lime peel and juice, poppy seeds, salt and mace. Beat honey mixture with an electric mixer on medium-high speed while gradually adding oil. Continue beating until mixture thickens. Cover; chill. Stir to remix before serving. (If, after chilling, mixture becomes too thick to drizzle, let stand at room temperature for 30 minutes).
Preheat oven to 325 degrees Fahrenheit. Rub Italian seasoning all over the pork roast (be generous) and set aside. In a Dutch oven casserole dish, heat olive oil and bacon grease on medium high. Add pork roast and sear on all sides (about 1 or 2 minutes per side). Add the onion and garlic on the last turn. Remove from heat; add wine; cover and bake for 2-1/2 to 3 hours or until internal temperature reaches 160 degrees Fahrenheit. Remove roast from pot and place on cutting board. Cover with foil (allowing meat to 'set') and begin making the gravy. Place the Dutch oven containing the baked juices (wine sauce) on top of the stove over medium heat. In a small bowl, mix the milk and flour until smooth. Add the flour mixture to the juices; season with salt and pepper to taste. Whisk or stir constantly until you get gravy consistency (about 10 minutes). If gravy becomes too thick, simply add more milk, a little at a time. Slice pork and serve with the gravy.
To make the dressing, puree the buttermilk, mayo, lemon juice, oil, mustard, Worcestershire sauce, anchovies, garlic, salt, and pepper in a blender. Add 2 T of the cheese and blend until combined. If you choose to make a traditional Caesar you will need: 1 (16-or18-ounce package romaine hearts, cut into bit-size pieces. 1/2 cup fat-free Caesar-seasoned croutons. Place the romaine into a large bowl:add the dressing and toss to coat. Add the remaining 2 T of cheese and toss to combine. Divide the salad among 6 large plates and top with croutons. Serve at once. Per Serving: (2cups): 90 cal, 6g fat, 1g sat fat, 0g trans fat, 6mg chol, 325 mg sod, 7 g carb, 2g fiber, 4g prot, 102mg calc. POINTS value:2. Good Idea: For a main-dish salad, add 3 cups cooked peeled shrimp or 11/2 cups diced cooked chicken breast with the dressing in step 2. The per-serving POINTS value will increase by 1.
Whisk together first 8 ingredients (pineapple juice - dry mustard). Place pork chops in a marinating dish or zip lock plastic bag and add all (except for 1/4 cup) of the juice/spice mixture. Seal bag or cover dish turning to coat all. Marinate in refrigerator for several hours (at least 4). Cut pineapple into 1/2-inch thick slices. Peel onion and cut crosswise into 1/2 inch thick slices. Place onion and pineapple in a dish and drizzle with remaining juice mixture, let stand 20 minutes at room temperature. Prepare grill. Discard marinade from chops. Lay chops, pineapple and onion on an oiled grill over a bed of hot coals (or high heat on a gas grill). Cook turning once until pineapple and onion are browned and pork is brown on outside and done on the inside (5-10 minutes). Transfer chops to plates and garnish with grilled pineapple and onion. Sprinkle with mint and garnish with lime wedges, if desired.
Cut chicken into 1/2-inch strips. Place frozen vegetables in a 3-1/2- or 4-quart slow cooker and top with chicken strips and turkey sausage. Add water, undrained tomatoes, and seasoning packet from rice. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Stir in rice. Cover and cook about 45 minutes more (if using low-heat setting, turn to high-heat setting), or until most of the liquid is absorbed and the rice is tender.
Melt the chocolate and margarine in large saucepan over low heat, stirring frequently; remove from heat. Stir in the remaining brownie ingredients. Spread the mixture into a greased 9"x13" pan. Bake at 350°F for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool the brownies. Mix together the FROSTING ingredients until smooth. Spread the frosting over the brownies.
Preheat oven to 375 degrees. DRESSING: Mix 3/4 cup Marzetti(R) Light Balsamic Vinaigrette Dressing and sugar in a sauce pan. Cook over low heat just until the sugar has dissolved. Set aside. STUFFING: Place pecans in a skillet: toast over medium heat (watch carefully as they burn easily). Set aside. Mix cherries with toasted pecans and blue cheese and set aside. PEARS: Slice pears in half lengthwise, remove cores from pears to create a hole for filling. Trim a slice from bottom of each pear half to allow them to sit upright in the baking dish. Place pears-- hole side up--in a baking dish and sprinkle with lemon juice. Spoon filling into center of pears. Sprinkle 1 tablespoons of Marzetti(R) Light Balsamic Vinaigrette Dressing over each pear and pour remaining dressing around pears. Bake uncovered until tender, (about 30 minutes); basting 3 or 4 times during baking time. To assemble: clean and tear lettuce into bite size pieces and toss with remaining Marzetti(R) Light Balsamic Vinaigrette Dressing. Arrange lettuce on salad plates; place a pear in center of each plate, spoon pan drippings over top of each pear. Drizzle desired amount of Marzetti(R) Chunky Blue Cheese Dressing over each salad. Tips: Marzetti suggests also trying this recipe with Marzetti(R) White Balsamic Vinaigrette!
Heat the oil in a pan and add the onion, beef & sausage, saute over high heat, stirring constantly until the beef juices run. Pour in the tomato paste, water & wine & season with salt & pepper. Bring to the boil & cover & simmer for 45 minutes. Add the beans & cook uncovered for a further 15 minutes.
Preheat oven to 425°F. Sprinkle a thick layer of sugar on a pastry board. Place puff pastry on top and roll into a neat oblong. Fold one long side of puff pastry inward, like a jellyroll, stopping at the centre. Repeat on the other side. The 2 sides will meet in the centre. Cut into 1/4 inch slices and press each slice in sugar. Place slices on an ungreased cookie sheet. Bake for 6 to 8 minutes. Turn over and bake for another 6 to 8 minutes or until golden brown. Variation: In a food processor, process 1/2 cup chopped nuts, 2 tbsp sugar and 1/2 tsp ground cinnamon until finely ground. sprinkle dough with mixture before folding.
Beat eggs, cream, sugar and salt lightly in medium-sized bowl. Melt butter in 9" skillet over medium high heat, tilting pan to coat bottom and sides. Pour egg mixture into pan. Cook, lifting edges of set mixture to allow uncooked egg to flow to bottom of pan. Continue to cook until omelet is set, but top is slightly moist. Layer mango over top of omelet and cook 30 seconds. Fold like an envelope and slide onto serving platter.
In a saucepan, heat butter and saute garlic until soft, not browned. In a bowl, dissolve the vegetable broth in the boiling water; add to saucepan and simmer for 10 minutes. Turn off the stove, add milk and potatoes and stir well. Increase heat and bring to boil. Remove from heat and add the cream, stirring gently. Add salt if necessary.
If using taro leaves, bring a large pot of salted water to a boil. Add the taro leaves, reduce heat and simmer for 30-40 minutes. Drain and squeeze dry. If using spinach, skip this step and proceed to Step 2. Heat the oil over medium-high flame in a large pot. Brown the chicken on all sides in the hot oil. Remove to a plate. Saute the onion, garlic and ginger in the remaining oil till the onion is translucent. Add back the chicken pieces, stock or water, salt and pepper. Reduce the heat to low and simmer, covered for about 20 minutes. Add the taro leaves or spinach and simmer another 15 minutes till chicken is tender. Stir the cornstarch or arrowroot into 2-3 tablespoons of cold water and then stir into the simmering sauce to thicken lightly. Stir in coconut cream to finish and serve over rice. (My tip-I love this with yams or sweet potatoes too!).
Set oven to 350 degrees. Prepare a greased cookie sheet. In a bowl, blend all ingredients. Shape into small balls. Flatten with a fork. Bake for 15 minutes. Note: the mix from the cheese Crispers can be prepared ahead, and stored in the fridge until ready to bake.
Place rice in a large bowl. Pour warm water over rice. Set aside an soak overnight. Pour into blender jar; process until smooth. Strain mixture through a fine mesh sieve. Return to blender, process again. Strain mixture into pitcher through a clean, dampened towel or cheese cloth. Rinse blender, return mixture to blender. Add sugar and vanilla and process until combined. Refrigerate until chilled. Serve over crushed ice. FOR FLAVOR VARIATIONS: CONDENSED MILK: substitute a can of sweetened condensed milk for the sugar and blend with the rice. Serve with ground cinnamon on top. CHOCOLATE - Add 2 ounces grated Mexican chocolate to rice. Continue as directed above. STRAWBERRY - Prepare as directed above, adding 1 package (10 ounces) frozen strawberries with the sugar and vanilla. Continue as directed. CINNAMON - Add 2 (4-inch) cinnamon sticks to rice. After soaking remove cinnamon sticks and discard. Continue as directed above.
Cucumbers-peeled (if desired-I don't like the bitter taste the peel has) slice thick or thin your preference. Purple onion sliced thick or thin your preference into rings and rings separated. Place onion rings in very cold water for a few minutes then drain very well. Meanwhile mix in a nice serving bowl all remaining ingredients tasting and seasoning or adding more mayo if to thin. Tasting and adding what is needed for your taste. Fold in the onions now let sit in the refrigerator for about 2-4 hours. It will become watery in the fridge, so a quick folding with spatula before serving will mix everything back together.
Brown ground beef. Set on paper towel lined plate to drain. Brown bacon pieces. Sautee the onion and garlic in bacon drippings. Mix together the brown sugar, ketchup, molasses, and dry mustard in a big aluminum pan. Add the beans, ground beef and bacon pieces. Bake at 350 degrees for 1 hour. You can adjust the amount of ketchup to your taste. I use between 3/4 and 1 cup.
Salt and pepper the roast on all sides. Brown the roast on all sides in the oil, in a large skillet. Place the roast on a rack in a shallow roasting pan. In a small bowl, add the applesauce, mustard, and honey; stir to combine. Spread the mixture over the roast. Place rosemary sprigs on top of the roast. Bake, uncovered, at 350 degrees for 1 hour 45 minutes to 2 hours 30 minutes or until a meat thermometer reads 160 degrees. Remove from oven and let rest for 10 minutes before slicing.
separate chicken from the bone, disarding the skin and bones, retaining only the white meat. add remaining ingredients and bring to a boil. simmer for 2 hrs, or crockpot it. add cornstarch and water for thickening as needed.
Spread each layer evenly in order given. Cover and chill before serving. Serve with tortilla chips.
Heat a dutch oven over medium heat. Coat pan with cooking spray. Add clerly, carrot, and onion to pan; cook 12 minutes or until tender, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly. Add broth and next 4 ingredients (through pepper); bring to a boil. Reduce heat, and simmer 12 minutes or until pasta is tender. Add chicken to pan; cook 3 minutes or until chicken is done. Sprinkle with cheese.
Mash blue cheese and buttermilk in a small bowl with fork until mixture resembles cottage cheese with small curds. Stir in remaining ingredients. ADD Salt and Pepper to taste. Can be refrigerated up to 14 days.
In a large mixing bowl put the onions, cabbage and garlic. Set aside. In a dutch oven, or other large vessel, put the olive oil. Slice the sausages (hot or mild) into bite-size pieces, adding more if you want more meat. Heat the oil over high heat, and when hot, add the sausage pieces and stir-fry until well browned. Add the ingredients from the mixing bowl, the salt, pepper, vinegar and water. Mix well for 2-3 minutes. Cover, reduce heat to medium-low, and cook for about 45 minutes, stirring occasionally. If needed, add a bit more water. When the cabbage is very tender, remove cover and increase heat to evaporate any excess liquid. Check for salt.
Slice a long loaf of Italian bread horizontally. Cut sides of the bread are sprinkled very lightly with good olive oil. Then begin layering the deli foods of your choice: ham, Genoa salami, pepperoni for slicing, mozzarella cheese, roasted peppers, red onion rings, sprinkling every other layer with olive oil and oregano. When layering is complete, the loaf is wrapped tightly in heavy-duty aluminum foil. (This much can be done ahead of time.). Bake in a preheated 350 degree oven until hot, about 30 minutes. Slice into individual servings and enjoy!
Whisk together lemon juice, mustard and season to taste. Add oil in a thin stream, whisking, until dressing is emulsified. In a bowl, combine spinach, mushrooms, bacon, eggs, onion, blue cheese and dressing. Toss salad gently, until combined well.
To make crust: With a fork, mix flour, salt and oil until all the flour is moistened. Sprinkle with water, a tablespoon at a time, and toss until all water is absorbed. Gather mixture into a ball. Press into a 9" pie plate, covering bottom and sides; make a neat edge around the pastry. Prick bottom and sides thoroughly with a fork. Bake at 450° for 10-12 minutes until lightly browned. Set aside to cool before filling with fruit mixture. Filling: In a medium saucepan, combine sugar, cornstarch and water. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat, add gelatin; stir until dissolved. Set aside to cool. In a large bowl, combine peaches and blueberries. Add cooled gelatin mixture; toss gently to coat the fruit. Spoon into a baked 9" pastry shell. Place in refrigerator to chill for 1 hour or until set. Serve with a spoonful of sweetened whipped cream. Chill time is not included in prep time. The chef recommends using well-drained canned peaches and frozen blueberries if you do not have fresh available. I have used canned peaches and reduced the amount of sugar to 1/2 cup, it was perfect.
In 12-inch skillet, cook bacon over medium-high heat until almost crisp. Add beef, onion, bell pepper, garlic and salt; cook 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in water, tomatoes, olives and Italian seasoning; heat to boiling. Stir in rice. Reduce heat to medium; cover and simmer about 5 minutes or until rice is tender. Sprinkle with cheese; cover and let stand until melted.
Put fettucine on to boil in water with some oil and salt. Should not take long to cook. In a large frying pan, saute onion garlic and spring onions until soft. Add prawns and toss through until cooked. Add white wine and stock and mix through. Add cream slowly, mixing through until you get desired quantity but not too much otherwise it will taste of all cream. Add cornflour to thicken the cream sauce. Check fettucine is ready and drain if ready. Add more crushed garlic to cream sauce if you think it needs more. Add salt and pepper to taste. In a large dish add hald fettucine and half the sauce and mix through. Then add the other half of the fettucine and the other half of the sauce and mix through. Serve with grated or shaved parmesan cheese on top and warm oven baked dinner rolls.
in bowl combine: whisk egg,and add oil, sugar, bananas'. in second bowl,. sift: flour and baking powder then fold into wet ingredients add: wheatgerm,and vanilla. fold in raisins(I like sultanas' myself)or chocolate chips for a slightly more sinful muffin. grease muffin tin and spoon batter into tin. Bake 15 Minutes in preheated oven at 375 degrees.
Heat oil in a large skillet over medium heat. Add lemon peel and stir until fragrant, about 1 minute. Add cream, beans, dill, and lemon juice. Cook until sauce thickens and coats beans, about 4 minutes. Season with salt and pepper and serve.
Preheat oven to 350°F Drain tomatoes, reserving liquid. Pour tomato liquid into measuring cup adding water to measure 1 cup. Combine reserved liquid, potatoes and onion in large skillet, cover and cook 10 minutes or until tender. Place potato mixture in 1-quart baking dish; top with tomatoes and cream. Sprinkle with cheeses. Bake 20 minutes or until hot and bubbly. Sprinkle with chopped parsley, if desired.
Beat cream cheese and butter at high speed until fluffy. Add whipped topping; beat at medium speed until blended. Chill.
Saute first 4 ingredients in a large nonstick skillet coated with cooking spray over medium heat 5 minutes or until tender. Add tomato, broth, cumin and 1/4 t salt; simmer, partially covered, stirring ocassionally, 15 minutes. Remove from skillet; keep warm. Cut tortillas into 1-inch strips; cut in half crosswise. Cook strips in large skillet coated with cooking spray over medium heat 10 minutes or until crisp. Add eggs to skillet; cook over medium heat, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of skillet to form large curds. Sprinkle with remaining 1/4 t salt and tortilla strips, and continue cooking until eggs are thickened but still moist (do not stir constantly). Remove from heat. Spoon vegetable mixture over egg mixture, and sprinkle with cheese.
Blend together butter, 1/2 cup icing sugar and vanilla. Then add flour, salt and chopped pecans. Mix well to form a dough. Chill dough thoroughly. Drain candied cherries well. Form dough around each cherry to form a small ball. Bake at 400 for 10- 15 minutes. (Dough should not brown). Roll in icing sugar while warm and again when cool.
Preheat oven to 375*. Roll out and line an 8" pie pan. Crumble the hard bread, (You will need enough bread to fill pie shell). Add sugar, flour and cinnamon, sprinkling evenly over top of bread. Fill pie shell with milk to within 1/2" of top edge. Bake until the pie is firm in the middle and you don't see any juice in the middle.
Place all ingredients in your slow cooker. Cover and cook on low for 8 to 9 hours.
Scrub the fruit well. Using a sharp knife remove peel and pith from fruits in large pieces, I like to cut them into quarters. Place the pieces of peel in a medium sized saucepan. Cover with cold water; bring to a boil. Reduce heat; simmer 10 minutes. Drain. Repeat this process twice. The pith should now be translucent. If not, continue with the process once more. Drain and slice into 3 mm thick strips, or leave in attractive quarter pieces. Place sugar and water in a medium sized saucepan. Cook, stirring over low heat until sugar dissolves. Add peel; simmer approximately 45 - 60 minutes, or until the syrup has nearly disappeared. Remove from heat. Place the peel on a wire rack that has been placed over a baking paper lined oven tray. Cover and allow to dry overnight. Toss the peel in extra caster sugar to coat it lightly. Arrange sugar coated peel in single layer on baking paper until touch dry, 2-3 days. Store in airtight containers until ready to use. The peel will last several months if kept in dry, dark & cool conditions & and in airtight container. Snip into smaller pieces as and when you need it.
Layer vegetables in the crock pot as listed above, then add beef. Mix the soups and water together and pour over all. Put crock pot on low. Cook all night and the next evening your beef stew will be ready. Be sure and check in the morning to see if a little water needs to be added.
Cook pasta al dente. Whisk together oil, vinegar, mustard, garlic, herbs, seasoning, salt, pepper, and cayenne. Fold in remaining ingredients. Serve refrigerated.
Combine all ingredients (except those for serving) and place in a crock pot. Cook on high for one hour and then switch to low for an additional 4-6 hours - time could be different depending on how hot your crock pot cooks. (This could easily be cooked on the stove as well). At this point I like to break the meat up with a large spoon so that it is more or less "shredded". Serve in a bowl with cilantro, yogurt or sour cream and tortillas on the side (and a spoon!).
Preheat oven to 375°F. Place mashed potato in a bowl. Sift the flour, sugar and baking powder over potato mash. Mix to form a stiff dough. Refrigerate this pastry for 30 minutes. Meanwhile: Peel and core apples, cut them into 1/2 inch slices, cover with water to prevent browning while rolling out pastry. Lightly grease an 8 inch pie plate. Divide pastry in half. Roll out one half to fit base of pie plate. Drain and pat dry apple slices,arrange them over pastry base and sprinkle with cinnamon and drizzle with honey. Roll out remaining half of pastry to cover top of pie. Trim edges. Cut three deep slits into pastry for steam vents. Glaze with water and sprinkle sugar. Bake 30-40 minutes or until golden. Serve immediately. Whipped cream or even vanilla ice cream is a perfect accompaniment.
Spray a baking sheet generously with cooking spray,. Mix the bread crumbs, parmesan cheese, basil, and garlic salt together. Peel eggplant and slice about 1/4" thick. Dip in beaten egg whites and then in the crumb mixture. Put on baking sheet. Bake in a 400 degree oven for about 12-15 minutes or till done.
soak beans and barley overnight. skin the beans by poppin them out of their shell- nigella finds it relaxing doing this- suprisingly it is. chop and process all of the peeled fresh veg or chop finley by hand inclduing parsley. add stock to large sauce pan, add the veg and beans and barley. add potaoes in small dice. stir in sugar bring to boil, turn down heat and and simmer for 2 hours adding more stock or water if it gets too thick. season to taste.
Mix together in a large bowl, cake mix, jello, vegetable oil, apricot nectar and eggs. Using an electric mixer, mix until well blended and smooth. Pour batter into an ungreased 10-inch tube pan. Bake at 350 degrees for 50 minutes or until tests done. Meanwhile, mix together powdered sugar, lemon juice and grated rine, and orange juice, set aside. Let cake cool in pan for 5-10 minutes. Remove cake from pan and place on serving platter. With a toothpick, poke several holes in cake. Pour/drizzle glaze over top of cake.
In a large bowl, mash the beans until almost smooth (or puree with the onions). Add onions and the rest of the ingredients, except the oil, adding the flour a tablespoon at a time until the mixture is at your desired consistency. Form bean mixture into flat patties and fry patties in a small amount of oil until slightly firm. Serve topped with hummus or a Greek feta salad salad dressing, spread on a whole wheat bun. I tried these with the usual ketchup and they weren't nearly as good -- trust me.