HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove any bits of skin and bone from the meat. Cut into serving-size slices, about 1/4 to 1/2 inch thick. Pound with a meat tenderizer or the edge of a heavy saucepan until 1/8 cm. thick. Trim. Prepare a marinade of onion juice, olive oil, salt and pepper, and soak meat in the marinade overnight. Spread over each piece of meat the lamb fat, and ground lamb mixed with an egg. Thread pieces of meat on a long skewer, starting with the larger pieces. Trim the chunk of meat on the skewer and add trimmings to the end of skewer. The tomato is put on the skewer whole at the end. The chunk of meat is broiled in the 'Doner Kebab' broiler, made specially for the purpose. The electric rotisseries they are selling today work well. As the meat turns on the spit and is cooked, i t is sliced off the sides with a sharp knife.
Bring large pot of water to boil, add salt to water just before pasta and boil pasta until a 2 minutes short of done according to directions. Heat a pan until very hot, add about 2 tbsp olive oil season both sides of salmon with Cajun seasoning and then cook the salmon chunks on first side until browned and cooked half through. It's easy to tell when half-done because the flesh becomes pale as it cooks through. When flesh is lightened half-through, flip and cook another few minutes until just browned on the other side. A really hot pan is needed for this. I prefer my salmon cooked medium and still a little pink in the middle. Remove salmon and if you want cooked through more, place in oven at 350F until cooked through. In a separate pan heat oil in pan and cook fennel and swiss chard. In fish pan add garlic, tomato paste and a little water to thin out for sauce. Add vegetables back in and cook through. Add pasta to finish cooking, taste and season with more salt and pepper if necessary. Serve pasta with salmon on top and a bit of lemon squeezed over at the last minute and some fennel fronds as a garnish.
Preheat oven to 425. Bake potatoes until fork tender, about 50 to 60 minutes. Meanwhile, saute the squash, mushrooms, garlic and onions in 1 tablespoons butter until tender, about 10-15 minutes. Scoop insides out of potatoes, whip with milk, 2 tbsp butter, salt and then stir in cheese. Refill potato shells. Place on plates and mound the saute'd veggies over the top. Serve immediately.
Preheat oven to 350 degrees. Coat a 9" round cake pan with cooking spray and line bottoms with wax paper and spray wax paper with cooking spray; set aside. Beat egg at medium speed with a mixer until foamy. Gradually add sugar, beating well. Combine flour, baking powder, baking soda, and salt. In a separate bowl, combine buttermilk, melted margarine, and vanilla. With mixer running at low speed, add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Pour batter into prepared pan. Bake 28 minutes. Let cool in pan 10 minutes on a wire rack; remove from pan. Let cool completely on wire rack. Combine yogurt and brown sugar; stir well. Using a serrated knife, split cake in half horizontally. Place bottom layer, cut side up, on serving plate. Spread with half of yogurt mixture, top with strawberries. Combine bananas and lemon juice and toss gently. Drain bananas and discard juice. Arrange bananas over strawberries; drizzle with remaining yogurt mixture. Top with remaining layer. Sift powdered sugar over cake. Serve with whipped cream also, if desired.
This easy recipe freezes well if prepared with cooked potatoes and reheated in the oven. In a casserole, put a few (4-5) sliced potatoes, the florets from a head of broccoli (blanched), a can of cream of broccoli and cheese soup, and enough milk to make the soup cover the veggies. Throw in a handful or two of shredded cheese. Cover, label and freeze. It tastes like a broccoli-n- cheese baked potato. Bake this in the oven for about 40 minutes. For crockpot: use raw potatoes and cook for 2-3 hours or till done on high. Freeze after cooking.
"Preheat the oven to 350 degrees Fahrenheit and grease some cookie sheets. In a mixing bowl, thoroughly cream the shortening, vanilla, and sugars. Add the eggs and beat well. Stir in the peanut butter. Mix together the flour, salt, and baking soda, and add to the peanut butter mixture, combining thoroughly. Form into tiny balls with the palm of your hands and place on the cookie sheets. Press each cooking twice with the back of a fork to make a crisscross design. Bake about 8-10 minutes or until firm.".
Place the melon seeds in a blender and pulverize as finely as possible. Combine the pulp, sugar, lime rinds and water in a large jug or bowl. Let sit for 4 hours. Strain through a cloth extracting all liquid possible. Drink and enjoy.
Cut eggs in 1/2. Remove yolks and mash. Blend with yolks the following: Thousand Island and mustard. (+/- the Thousand Island depending on preference - drier or wetter). top with paprika. chill and then serve.
Combine salad dressing ingredients, shake & let set for at least 2 hours at room temperature. (This is for If you can't find Girard's White Balsamic Vinaigrette in stores). Put all salad ingredients together in large bowl. Toss salad with dressing and chow down! **Cooking time does not include dressing.
Pre-heat oven to 350 degrees. Butter and lightly flour a 13x9x2" baking pan. In a mixer, cream butter and sugar until light and fluffy. Beat in egg yolks one at a time. On low speed, add cake flour alternately with milk. Beat in baking powder and vanilla. Beat in lavender flowers. Pour into prepared pan and bake for 50 minutes at 350 degrees, until cake tester inserted in center comes out clean. Cool in pan for 15 minutes, then turn out on to a pretty platter and cool completely.
Preheat oven to 400F (200C). Cut four 12 x 13 inch rectangles of parchment. paper (foil may be substituted if cooking in a conventional oven). Fold in half lengthwise and crease. Open each one. Arrange fish fillets on one side of each rectangle. Drizzle evenly with lemon juice. Place four asparagus spears on top of each fillet. Sprinkle tomato, onion and herbs evenly over asparagus. Season with salt and pepper. Fold other half of paper over. Seal completely by making a double 1/2 inch fold on all cut edges. Place parcels on a baking sheet. Bake in preheated oven about 10 minutes or until fish flakes and asparagus is crisp-tender. (If using parchment paper you can microwave on full power 9 to 10 minutes. Allow to stand 5 minutes). Serve on individual plates.
Slice eggplant into 1/4 inch rounds and place on a microwave safe plate. Sprinkle with balsamic vinegar and microwave for 6 - 7 minutes to soften. Mix spices with breadcrumbs. Coat each eggplant slice in mixture. Place in large glass baking dish. Cover with chopped peppers, sliced zucchini, sliced tomatoes, onion, & garlic. Pour spaghetti sauce over top and sprinkle with oregano and cheese. Bake 1 hour at 350°.
Add all ingredients to crock pot, except Neufchatel cheese. Cook on low for 8 hours or on high for 4 hours. Stir in cheese cut into cubes, turn off heat. Let sit for 20-30 minutes. Stir to blend in cheese. Serve over rice, chips or on wraps.
In a mixing bowl, beat the cream cheese and sugar until smooth. Add cocoa and vanilla; mix well. Beat in whipped topping until smooth. Chill and serve with fruit.
Heat the oven to 375 degrees F. In a large bowl add the peaches, bourbon, 1/4 cup sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly; set aside. Prepare the dumplings: Into a bowl sift together the flour, 1/2 cup sugar, baking powder, and salt. Cut 12 tablespoons (1 1/2 sticks) butter into small pieces. Add it to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse bread crumbs. Pour in the cream and mix just until the dough comes together. Don't overwork; the dough should be slightly sticky but manageable. In a 10-inch cast iron skillet over medium-low heat, melt the remaining 4 tablespoons butter. Add the peaches and cook gently until heated through, about 5 minutes. Drop the dough by tablespoonfuls over the warm peaches. There can be gaps, the dough will puff up and spread out as it bakes. Brush the top with some heavy cream and sprinkle with some sugar; put it into the oven on a baking sheet to catch any drips. Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling.
Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground. (Be careful not to grind to a paste.) Transfer to a bowl and stir in butter, egg, and extracts until combined well. Chill dough, covered, until firm, about 30 minutes. While dough chills, put oven rack in middle position and preheat oven to 350°F. Drop level tablespoons of dough 1 inch apart onto 2 ungreased baking sheets. Roll dough into balls, then chill until slightly firm, about 10 minutes. Make a 1/2-inch-wide (1/3-inch-deep) indentation in center of each ball using your thumb, index finger, or the rounded end of a wooden spoon. Fill each indentation with 1/4 teaspoon jam and bake, 1 sheet at a time, until tops are pale golden and undersides are golden, 14 to 18 minutes. Transfer cookies to a rack and cool completely.
Chop onions and garlic, cook well in 2 cups water. Cut meat into small pieces. Mix everything together (including the water) and refrigerate it overnight. Run mixture through a grinder and into casings. To cook, place in simmering water 50-55 minutes.
Mix together ingredients for seasoning paste in a small bowl. Spread paste on both sides of pork chops (reserving at least 1/4 cup paste) and allow to rest for at least 30 minutes prior to cooking. Prepare grill; oil grill rack before placing on fire. Mix together ingredients for baste, combining excess paste with ingredients for baste; set aside. Grill chops on medium-hot coals or heat for 5-8 minutes. Turn chops and grill for 4-6 minutes more, basting with grill baste. Turn chops and cook 2-3 minutes more, basting the other side. Remove from heat and allow to rest 5 minutes or so before serving.
Wash rhubarb stalks and cut into 1" pieces. Pour boiling water over stalks let stand 10 minutes and then drain. Dredge rhubarb lightly in flour. Put rhubarb, sugar and top with butter into already prepared crust add top crust and cut slits for steam escape. Cook on 400 degrees F. for 10 minutes and then turn oven down to 325 degrees until done.
Soak dried apricots in 1 cup boiling water for 30 minutes. Drain water and put apricots in food processor. Process to 1/4 inch size pieces. Reserve for sauce preparation. Heat oil in large pot over medium-high heat. Add onions and ginger, saute until onions are tender and translucent. Add all remaining ingredients. Bring to a simmer and then cook for another 20-30 minutes, stirring occasionally (do no need to cover). Cool sauce and transfer to quart or pint jars. Store in refrigerator until needed. Can heat in pan or microwave to top grilled chicken breast.
Place all ingredients in a Vita-Mix and puree on high speed until smooth. Serve.
Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes. Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside. Meanwhile, place the remaining spinach leaves in a large bowl. Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.
Heat oil in saute pan. Add garlic and saute for 30 seconds. Add onions, saute one minute, then add peppers and continue to saute another minute. Deglaze with chicken stock, reducing by half. Add V-8 juice and cayenne pepper. Bring to a boil and simmer for 10 minutes. Thicken with cornstarch to desired consistency. Season with salt and pepper. Add cooked pasta to sauce and heat through until hot. Arrange on serving dish and top with chicken breast. Sprinkle with Parmesan and parsley.
Brown meat on all sides, cover with water, add bouillon, and cook covered for 1.5 hours. Add vegetables and cook until potatoes and carrots are tender. Cook curry powder in peanut oil to get rid of the raw taste and add it to the mixture. After the stew is cooked, mix flour and cold water well, using a wire wisk to remove all the lumps, and slowly stir it into the stew. Cook, stirring constantly, until the stew thickens. Serve over steamed rice.
in a large fyring pan, melt butter over low heat. Add rice and cook until golden brown,stirring often. Place cooked rice in a 2 quart casserole and sprinkle on seasonings. Add consomme, water and nuts and mix gently. Cover casserole and bake at 300 degrees for approximately 1 hour. Do not stir.
Cut the grouper fillets in half lengthwise. Then cut into 1 inch strips. (use scissors). Place nuggets of grouper in a bowl with the buttermilk and hot sauce. Refrigerate 30-60 minutes. Heat oil in a pot or heat your electric fryer. Using your hand, strain out the buttermilk and then crack the egg into the bowl. Mix the egg around. Put the crackers, garlic salt, and pepper into a food processor and process until pretty finely ground. (not too fine). Put the crackers onto a plate and coat the nuggets one at a time, dropping into the hot oil as you go. These fry up really quick (in like 2 minutes). Serve with cocktail sauce.
1. Heat oven to 350°F. Mix butter, sugars, vanilla and eggs in large bowl. Stir in flour, baking soda and salt. Stir in chocolate chips. 2. Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheet. 3. Bake 12 to 15 minutes or until light brown. Cool slightly. Remove from cookie sheet to wire rack; cool. Tip: To freeze - keep cookie dough balls in freezer bags and bring out what you want. Thaw and bake. Or just freeze the extra baked cookies...it makes a lot. To me, they taste best if eaten within 1-2 days. Freeze cookies if they'll be around much longer than that.
Gently toss the tartar sauce with the crabmeat, the capers, the parsley and the Creole Seasoning and adjust if necessary. Toss the greens with Herb Dressing. Place spring greens in a Martini glass. Place a mound of the crabmeat on top of the tossed salad. Garnish with grape tomatoes and a twist of lemon on the rim of the glass.
In a large bowl, mix all ingredients (including 2 cups warm water) until well blended. Soak casings in 6 cups warm water. Using about one foot of casing for one pound of meat mixture, stuff the casings. Keep unused casings wet while working, if they start to dry out, they will tear. Use in your favorite kielbasa recipes. Kielbasa can be frozen for later use.
Puree all ingredients in a blender or food processor. Cover and refrigerate until ready to serve. Hint: I like to add about 2 T. fresh parsley leaves into the blender after everything else is pureed, giving it enough bursts to chop everything up nicely. Use flat leaf parsley (which is best for flavor) and not the curly leaf parsley (which has very little flavor and is best used as a garnish).
For the Chocolate Pasta:. Sift flour and cocoa powder together and knead in the eggs and olive oil for 15 minutes. Rest for another fifteen minutes then roll and cut in a pasta machine. Heat up a pot of lightly salted water and boil pasta until al dente. For the Parmesan Pasta Sauce:. In a saucepan, melt butter and add flour as for a cream sauce. Stir for 1 minute and then add milk. Heat and whisk until sauce thickens slightly. Add parmesan cheese and salt to taste. Serve immediately.
Rinse shrimp, drop unshelled shrimp into boiling salted water. Cover; heat to boiling, then lower heat and simmer gently until shells turn pink, about 5 minutes. Drain, cool in cold water. Peel off shells and remove vein that runs down back. To melted butter, add garlic, parsley, paprika, cayenne and sherry; mix. Add bread crumbs and toss. Place shrimp in greased individual casseroles or 11 x 7 baking dish. Spoon butter mixture over. Bake at 325F for 20 to 25 minutes or until crumbs brown. Sprinkle with additional parsley.
Mix the salad ingredients together in a bowl. Make four sandwiches with the bread, lettuce, tomatoes, and cheese. Heat a skillet over medium low setting. Cook the sandwiches in the butter or oil until browned on both sides and the cheese is melted. Cut in halves and serve.
Preheat oven to 350°F. Grease and dust an 8 x 8 cakepan with cocoa. Cream butter and add sugar a little at a time. Cream well; add eggs. Sift flour, salt, soda and cocoa together 3 times. Add coffee to batter alternatively with flour mixture. Then add vinegar and vanilla. Bake at 350 degrees about 30 to 40 minutes.
For Cobbler: In food processor, combine flour, sugar, baking powder, and salt. Pulse to combine. Add cold butter and pulse until mixture is crumbly. Drizzle most of buttermilk /cream over flour mixture, pulse to combine. If mixture seems dry, add a little more. Dough should be just moist. Gather the dough and spread out onto lightly floured parchment or waxed paper. Patting into a Disc a little less than 1/2-inch thick chill for 1/2 hour. For Fruit: Slice peaches into wedges, toss with lemon juice. In a small bowl, combine cornstarch, spices, pinch of salt and lemon zest. Toss with the peaches and pour unto lightly greased 8-inch baking dish. To assemble: On a lightly floured surface, using a fluted cutter or any shaped cutter, cut out biscuits. Gently re-roll scraps and arrange over fruit, slightly overlapping. Brush biscuits with cream. In a small bowl, combine almonds, brown sugar and cinnamon. Sprinkle over dough. Place in the oven and cook until fruit is bubbling, biscuits are golden, and a skewer poked into the center of the biscuit dough comes out clean. Serve warm with ice cream, heavy cream or creme anglaise.
Stir together 1/3 cup mayonnaise and next 7 ingredients. Spread remaining 1/3 cup mayonnaise evenly over 1 side of each bread slice. Spread 4 bread slices, mayonnaise side up, evenly with half of egg salad. Top evenly with half of spinach or lettuce and 4 bread slices. Repeat procedure with remaining egg salad, spinach, and bread slices. Cut each sandwich into quarters. Alternative Shrimp Salad: Shrimp-Egg Salad Club: Omit bacon. Add 2/3 cup finely chopped boiled shrimp, 1/2 teaspoon grated lemon rind, and 1/4 teaspoon ground red pepper. Proceed with recipe as directed.
Make Syrup first: Bring water and sugar to a boil, reduce heat. Add lemon juice and rose water (optional). Simmer until all sugar is dissolved, about 5-10min. Set aside to cool. Kanafi: Preheat oven to 350°F. Drain ricotta of excess liquid and mix with other cheese. Remove shredded phyllo dough from box and loosen shreds in a large bowl. Toss the shreds with melted butter to coat evenly. Arrange half of the buttered dough evenly on a 9X13 pan or baking dish. Spoon cheese mixture on top in an even layer. Place the remaining dough on top and press lightly with hands. Cover with foil and bake 30 min at 350°F. Remove foil and bake an additional 30 min or until crisp and golden . Serve warm or room temp with lemon syrup.
in a medium bowl, whisk flour, sugar, baking powder, baking soda and salt. In a large bowl whisk buttermilk, oil, vannila and eggs. add flour mixture to buttermilk mixture, stirring untill just combined. Let mixture sit for 10 to 30 minutes. toss blueberries in 2 teaspoons of flour and fold into batter. preheat waffle iron and cook according to manufacturer directions for your waffle iron (my waffles iron say 5 and a half).
To make crepes: put milk, egg, cognac, melted butter and vanilla in blender. Add dry ingredients. Blend well. Let batter rest for 30 minutes to 1 hours in the fridge. Lightly butter small fry pan and heat to medium. Add enough batter to thinly cover bottom of pan. Cook until lightly browned. Carefully turn and cook other side. Layer crepes between sheets of paper towel to keep warm. For filling: cream butter and sugar together. Divide mixture evenly between crepes, spreading almost to the edge. Fold drained mango into whipping cream. Spoon equal amounts down the center of each crepe. Roll up folding ends in as you go. Place seam side down in casserole. Sprinkle with extra sugar. Place under broiler for 3 to 4 minutes until sugar turns golden. Serve with an extra dollop of whipped cream and slice of mango for garnish.
Briefly soak and wash the basil in cold water, and gently pat it thoroughly DRY with paper towels. Put the basil, olive oil, pine nuts, chopped garlic, and an ample pinch of salt in the processor bowl, and process to a uniform, creamy consistency. Transfer to a bowl, and mix in the two grated cheeses by hand. It is worth the slight effort to do it by hand to obtain the notably superior texture it produces. When the cheese has been evenly amalgamated with the other ingredients, mix in the softened butter, distributing it uniformly into the sauce. When spooning the pesto over pasta, dilute it slightly with a tablespoon or two of the hot water in which the pasta was cooked. Freezing pesto: Make the sauce through to the end of Step 2, cover with a layer of olive oil and freeze it without cheese and butter in it. Add the cheese and butter when it is thawed, just before serving.
pre heat oven to 375. peel and dice apples, put into bowl. mix next 3 ingredients together and pour over apples and stir well. fill uncooked tart shells high and place on cookie sheet. combine next 3 ingredients and crumble over filled tarts. sprinkle with chopped walnuts. bake for 20-25 minutes or until nicely browned. remove and place on wire racks serve with your choice of ice cream, cheese or whipping cream or just eat as is -- .
Cook potatoes in salted water until tender. Drain. Beat potatoes, milk, seasoned salt and two tablespoons margarine in a mixing bowl until fluffy. Mix in sour cream, cream cheese and chives. Turn into buttered cassrole dish. Combine remaining tablespoon of margarine with crushed cracker crumbs. Sprinkle on top of potato mixture. Base for 30 minutes tin a 350 degree oven. Top with shredded cheese during last 10 minutes of baking time. This recipe can be prepared a day in advance.
Dough: If you don't have instant yeast, soften the yeast in the cold condensed milk. Mix all the dry ingredients together. Add softened butter and eggs to milk and mix well. Stir the liquid into the dry ingredients, this dough will be soft. Cover tightly and put into refrigerator overnight (will last up to 4 days). Streusels: Mix flour and sugar. Cut in butter. Stir together the egg yolk and vanilla extract. Add to dough and mix well. Remove yeast dough from refrigerator. Knead dough with a little extra flour about 3- 4 minutes, it should not be too sticky. Spread or roll on a greased cookie sheet or lined with baking paper. If needed make edges with folded tin foil. Sprinkle the streusel evenly over the cake. Let dough rise for in a warm place until almost doubled. Bake in a preheated 325°F o 350°F oven for 25 to 30 minutes until it turns a pale gold.
Add corn and milk to a large mixing bowl; stir to combine. Add in muffin mix, cheese, chiles, and olives; stir to mix. Transfer mixture to a greased 9x9 inch casserole dish. Dot with butter. Bake in a 350 degree oven for 45 minutes; let cool about 10 minutes before serving.
Wash and drain pinto beans; place in stockpot, cover with water and let soak overnight. The next day, bring water to boil, lower heat and simmer 1 1/2 to 3 hours, or until beans are tender, drain. (if you use canned beans, omit these two steps). Melt butter in large skillet. Add onions chilis and garlic. Saute until onions are soft. Add chopped sirloin and cook over moderate heat until meat is brown. In seperate pan, brown sausage and pour off fat. Add sausage to meat mixture. Sprinkle with flour and stir to blend, then transfer to Dutch oven or 8-quart kettle. Add pinto and baked beans and all remaining ingredients, except sour cream; bring just to a boil. Lower heat and simmer about 30 minutes. Skim off fat with a cold spoon as it rises to the tp. Serve with sour cream.