HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak the breadcrumbs in milk for five minutes. Strains and squeeze to remove excess milk, then loosen crumbed and spread over a plate. In a large bowl, mix together with the beef, prosciutto, egg, parsley and Parmesan cheese. Mix well with your hands. Moisten your hands with a little water and form the meat into 8 meatballs of the same size. Be sure to pack them well and not leave any openings, otherwise the meatballs will fall apart while cooking. Place the flour into a small bowl and roll the meatballs lightly in the flour until evenly coated. In a large saute pan with a lid, heat the olive oil over medium heat. Gently brown meatballs all over, allowing a nice, savory crust to form. Turn the heat to low. To the pan add the carrot and onion. Cook gently just until the vegetables start to brown, then pour in white wine and tomato sauce. Allow to cook, uncovered, for 5 minutes, nudging occasionally with a spatula to keep them from sticking to the bottom of the pan. Gently turn meatballs over, cover the pan, and finish cooking until they are cooked through, about 7 more minutes, again nudging to prevent sticking. If you like, you can remove the meatballs from the pan and continue cooking the sauce, uncovered, until it thickens. Allow meatballs to rest for 5 minutes before serving. Serve meatballs hot, covered with tomato sauce and garnished with parmesan cheese. Also, feel free to serve these bad boys on a sandwich with a little provolone, which is most definitely Italian!
In a skillet, cook sausage until no longer pink. Remove and set aside. In the same skillet, cook onion and green pepper until tender, drain. Stir in tomato sauce, tomatoes and seasonings. Add meat to sauce. Cut a wedge out of top of bread about 2 inches wide and 3/4 way through the loaf. Fill loaf with meat sauce. Sprinkle with cheese and ground pepper. Wrap in heavy-duty foil. Bake at 400 degrees for 15 to 30 minutes or until heated through.
Soak 16 wooden skewers in water. Wash shrimp and pat dry on paper towels. Peel shells and discard. De-vein each shrimp if you have time (use a toothpick to pull out the long black "vein" that runs along the back of each shrimp - if the fact that the "vein" is actually a poop chute doesn't bother you, feel free to skip this step). Wash, de-seed and chop the peppers into 1" square sections. Mince the garlic with salt. Mix the garlic-salt with lemon juice, olive oil, cayenne pepper, and paprika in a large bowl. Add the shrimp and peppers and toss well to coat. Get the grill started if you're using a charcoal grill (gas grills don't need to pre-heat), or if you're doing this indoors, preheat the broiler. Thread the skewers with the shrimp and bell pepper. Place the skewers on a large baking sheet and pour the remaining marinade over the top. Grill or broil the kebabs 2-3 minutes on each side. Serve with coconut rice or plain rice.
Use a 4 quart slow cooker. Sort beans and soak overnight in water to cover. In the morning drain the water and dump the beans in a large pot of fresh water. Boil rapidly on the stovetop for at least 10 minutes before draining and putting in the crockpot. Per Stephanie O'Dea Red beans MUST be boiled on the stovebefored being added to the slow cooker to kill a possible toxin that occurs naturally. Add onion, garlic and red pepper flakes. Pour in the entire can of coconut milk(the creamy stuff, too) and chicken broth. Stir in raw rice and kosher salt. Cover and cook on low for 8-10 hours or until beans are bite tender. Before eating, squeeze on a bit of lime juice. "These are some killer beans. I loved how everything cooked together in one pot and how coconuty the rice tasted. My grandma took home in a big Tupperware and reported back that they froze and reheated quite well(she nuked to reheat).".
Melt 4 tablespoons butter in saucepan. Add garlic and saute for 1-2 minutes. Add flour, blending well. Add milk, stirring well and cooking over medium heat until thickened. Add nutmeg, salt and pepper to taste. Remove from heat. Cook ham in 2 teaspoons butter for about 10 minutes, stirring and then add chives. Cook gently 3-4 more minutes. Add sherry and heat through. Combine ham with cream sauce and serve. Serve over English muffins, rice or noodles.
Place beef, onions and mushrooms in a 4 quart or larger slow cooker. Add dry soup mix. Sprinkle with cornstarch and salt and pepper to taste. Pour wine over all. Cover and cook on low 10 to 12 hours or high 5 to 6 hours. Stir well before serving.
Trim tops of carrots to 1-inch. Set aside. Tie thyme and sage sprigs together with cooking twine. Sprinkle chicken evenly with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour. (Alternatively, put flour and salt and pepper in a strong plastic zip bag and one-at-a-time shake chicken leg quarter in bag and press flour onto chicken.) Let chicken pieces rest on a plate (chicken pieces not touching each other) until Step 5. Melt butter in an 8-quart pressure cooker over medium-high heat. Add oil to cooker, swirl to coat. Place 2 chicken leg quarters, flesh side down, in cooker. Saute 5 minutes or until browned. Set aside (fresh plate) until Step 9. Repeat Step 5 with remaining 2 chicken quarters. When browned, they can be be added to the other chicken leg quarters. Place mushrooms in cooker. Saute 4 minutes or until liquid evaporates. Remove mushrooms from cooker using a slotted spoon. Stir in wine, scraping cooker to loosen browned bits. Bring to a boil; cook 30 seconds. Add chicken, tied herb sprigs, and broth to cooker. Close lid securely. Bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure. Cook 6 minutes. Remove cooker from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure. Remove lid, directing steam away from you. Transfer chicken to a platter. Remove vegetables from cooker using a slotted spoon; arrange on the platter with the chicken. Cover and keep warm. Strain cooking liquid through a cheesecloth-lined sieve into a large bowl. Discard solids. Transfer liquid to a large, wide skillet over medium-high heat. Bring to a boil. Cook until reduced to 1 cup (about 12 minutes). Stir chopped thyme and sage into sauce. Serve sauce with chicken and vegetables.
Remove sausage from casing. In dutch oven over medium-high heat, brown meat breaking it up with a wooden spoon as it cooks. Drain off all but 2 tsp fat. Reduce heat to medium. Add chili powder, cumin, oregano, cinnamon, fennel seeds and bay leaves. Cook, stirring for 1 minute. Add onions, garlic, red peppers, adobo sauce, and chipotle pepper. Cook, stirring, for about 8 minutes or until vegetables are softened. Stir in diced tomatoes and 2 cups water. Bring to boil, reduce heat and cook, covered, for 20 minutes. Stir in beans. Simmer, uncovered, for another 30 minutes or until sauce is thickened. Remove bay leaves. Note: you can substitute a jalapeno pepper for the chipotle pepper and hot sauce for the adobo sauce.
Freezing: Saute onion, celery, and poultry seasoning in butter. Mix in the chicken and cream of mushroom soup. Bag the mixture in a gallon bag. Bag the cashews. Bag the chow mein noodles. Put all in a produce bag. Preparation: Thaw. Spray the bottom of a casserole pan with a non-stick spray. Next, mix the chicken mixture and cashews together, then spread in the bottom of the greased casserole pan. Top with chow mein noodles. Bake in a 350° oven for 30 minutes, or until bubbly.
Cook cornbread according to package directions. Cook for the minimum time and don't let cornbread brown as much as you normally would. Cut it up into pieces and after cool enough to handle then crumble it up leaving no large chunks and transfer to a very large mixing bowl. (I use the bowl from my Kitchen Aid). In a microwaveable bowl (I use my four cup Pyrex measuring cup) put in your onion and celery and 1 cup of water. Microwave for 5-8 minutes until celery and onion are soft depending on how finely you sliced them. (keep the vegetable broth! it adds a of flavor!) Drop in the butter and let melt. Combine all ingredients in the mixing bowl and mix well until cornbread has absorbed most of the liquids. It will be a little soupy but don't worry about it. Pour into a sprayed 9x13 casserole dish and bake at 425 for 30 minutes. The center might still be a little wiggly but that is ok. It will set up nicely as it cools. I cook in glass Pyrex cookware so if you are using a dark metal 9x13 casserole pan the cooking time might need to be less. I really don't know. Sorry.
Combine all ingredients in a glass jar or plastic container. Shake well until dressing is combined. Refrigerate until ready to use. Shake well before serving. Keeps well in refrigerator.
Combine scallions, bamboo shoots, ginger, garlic and hot sauce in a small bowl. In a second bowl combine sugar, catsup, sherry(if using), soyce sauce and sesame oil. In a third bowl mix cornstarch and water. Heat peanut oil in a wok or large skillet to 400 degrees Fahrenheit. Have a large bowl ready with a strainer in it. Add shrimp to hot oil and cook until pink, no more than 2 minutes. Place in large bowl. Use 2 tablespoons of the cooking oil in the same skillet or wok on high heat. Add scallion mixture and stir fry for 1 minute. Add drained shrimp and stir fry for 30 seconds. Add catsup mixture. Stir fry for 30 seconds. Add cornstarch mixture to pan. Cook and stir until slightly thickened. Serve with steamed rice.
In a small microwavable glass bowl add milk, salt, and chocolate chips. Microwave for 1 1/2 minutes, stir until chips are melted. Add cornstarch, stirring until no lumps remain. Microwave for another 1 1/2 minutes or until mixture begins to boil. Stir again and let cool to room temperature, and pour into a small bowl or dessert dish. Refrigerate until firm, about 30 minutes.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown. Add tomatoes, tomatoe sauce and salt; bring to boil. Reduce heat and simmer 15 minutes. Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley, cheese, and serve.
In one cup of the chicken stock, simmer the scallions, cilantro, and cumin for 5 minutes. Set it aside until it is cool, then process in a blender or food processor until you have a smooth, green-colored puree to be added to the final soup. In the remaining 1 1/4 quarts of chicken stock, simmer the quartered, skinned chicken breasts. Skim off the scum that results and discard. The chicken will take about 1 hour to cook. As the chicken is simmering, add the cut up, peeled yucca, and the cut up potatoes. Continue to skim off the scum after the yucca and potatoes are added. 30 minutes prior to the end of cooking, add the cut up plaintains. 10 minutes before completion of the cooking phase, add the processed scallions-cilantro-cumin mixture and the juice from the 2 lemons. Combine the flour and the butter for the roux and microwave for 30 seconds. The result should be a yellowish sludge. Add the roux to the soup and stir to blend well.
Note: Sprouted beans, not to be confused with bean sprouts, are beans that have just barely sprouted-they look like a bean with a tiny fiber attached (rather than the more fleshy-looking sprouts commonly used in Asian cooking). Whisk broth, mustard, salt, pepper and 2 teaspoons flour in a small bowl until smooth. Sprinkle both sides of the chicken with the remaining 1 tablespoon flour. Heat oil in a large nonstick skillet over medium-high heat. Cook the chicken in two batches, adjusting heat as necessary to prevent burning, until golden, about 2 minutes per side. Transfer the chicken to a plate; tent with foil to keep warm. Increase heat to high; stir the broth mixture and add to the skillet along with snap peas, artichoke hearts and sprouted beans. Bring to a simmer, stirring constantly. Reduce heat to maintain a gentle simmer and cook until the snap peas are tender-crisp, about 3 minutes. Return the chicken to the pan, nestling it into the vegetables, and simmer until heated through, 1 to 2 minutes. Remove from heat; stir in herbs and vinegar. Enjoy!
Boil fish until cooked drain and mince using care to remove all the bones. Boil potatoes and collards together until the potatoes are cooked but still firm. Fry onions in 1/2 cup of olive oil until slightly browned then add tomatoes and fry for 5 min. Now in a baking dish layer potatoes and collards, fish, onions and tomatoes, potatoes and collards, fish, onions and tomatoes. Drizzle with remaining oil and what's left from frying onions. Bake 350 degrees for 1 hour.
Using a double boiler, stir in hot milk and Peeps until fully melted and uniform in color. Allow to cool to room temperature, 7-10 minutes. Do not allow mixture to stiffen. Whip cream to stiff peaks using a kitchen mixer. Using large rubber spatula, fold whipped cream and chocolate pieces into the Peeps mixture. Make sure all of the ingredients are thoroughly incorporated. Pour into prepared pie crust and refrigerate several hours or overnight. Garnish with green coconut, whole Peeps and/or more chocolate pieces.
In a large skillet melt butter, add in the sliced bell peppers, garlic, onions and cumin; saute the veggies until soft, season with salt and pepper. Drain the bell pepper mixture over a colinder to release any excess juices; set aside. In a small bowl combine the green chilies with a little of their juice, cream cheese and 1 teaspoon fresh garlic (if using) mix well to combine, then add in the cheddar cheese, mix to combine. Assemble the quesadillas as follows. Spread about 3-4 tablespoons of the cheese mixture on 1/2 of each tortilla. Top with sauteed pepper mixture; fold over. Lightly butter the tortilla and then sprinkle with cumin or chili powder (and a little salt if desired). Place the tortilla halves on a lightly greased baking sheet. Set oven to 400 degrees,. Bake for about 10-15 minutes or until bubbly and lightly browned. Cut the tortillas into thirds or fourths. In a small bowl mix the sour cream with salsa, and serve as a dip with the sliced quesadillas. Delicious!
In blender crush ice. Add peach schnapps, vodka, lemon juice, orange juice and peach nectar. Blend well. Pour into a red wine glass or margarita glass and top with sparkling wine, garnish with fresh peach or lemon slice.
Combine all ingredients except butter/drippings in medium sauce pan. Simmer over very low heat stirring occasionally for 1 hour. Stir in butter/drippings and simmer an additional 15 minute Serve warm or cold. Store in air tight container in refrigerator up to 2 weeks.
Soak the rice in water for 2 hours. Fry the dal in a pan without adding oil till brownish in colour. Make a fine powder out of it. Grind the rice to a fine paste without adding much water. (The rice paste should be thick). In a bowl, add the rice paste, 3 1/2 tsps. of Urad dal powder, salt and butter and knead well with your hand. In a clean muslin cloth, keep the mixed rice paste and cover well so that it does not dry up. Take a lemon sized ball and roll it into a circle by twisting the rice paste simultaneously in the cloth. About 2-3 concentric circles can be made in a single murukku. Make about 10-12 at a time before deep frying. Heat the oil well in a pan. Add about 5 murukkus at a time and deep fry. The fried murukkus should be golden in colour. Store in airtight containers for about a month. The size of a murukku can go up to 7 concentric circles about 20cm in diameter.
Preheat oven to 350°F for biscuits. Bake biscuits as directed. Saute onions and mushrooms in olive oil, till soft, about 5 minutes. Add sausage and cook till browned. Add seasonings. Sprinkle flour over meat mixture, and cook stirring constantly for about a minute. Slowly add 3 cups milk, stirring over medium-low heat, till thickened, scraping bottom of saucepan. Add more milk to desired consistency. Add butter for a velvety finish and stir right before serving.
Using a heavy bottomed pot or large sautee pan, heat the olive oil over medium heat. Once warm, add the onions and salt, let them cook over medium low heat until nicely browned. Stir often to prevent burning. Cut the eggplants into about 1/2 inch slices. Place them in a colander, sprinkling each piece with salt. Put a plate on top and some kind of weight to press the plate down (a tin of beans works well). Leave that to sit for about 15 minutes. While you wait, cut up your tomatoes. Back to the onions, add in the garlic now and let that cook for a few minutes. Then add in the diced tomatoes and salt. Pat your eggplant slices dry, dice them up and add to the sauce. Leave the sauce to simmer for about 20 minutes, While the sauce simmers, cook the pasta al dente. Drain, then add into the sauce along with some fresh chopped basil. Mix well but gently and serve with some fresh basil sprinkled on top.
Cream together butter and sugar Beat in egg and sour cream. Combine flour, baking powder and salt and add to other ingredients. Stir in milk. Fold in blueberries and rhubarb. NOTE: Blueberries may be fresh or frozen, if frozen don't thaw. NOTE: If rhubarb is frozen, measure from frozen state then thaw and drain but don't press out liquid. Bake at 400 for 20-25 minutes. Cool before removing.
Rub rim of martini glass with lime and dip rim in sugar to coat;chill glass. Fill cocktail shaker with vodka, rum, Cointreau, Blue Curacao, sweet & sour and pineapple together with ice. Shake and strain into chilled martini glass. Garnish with orange slice. Should be sweet to taste with a deep turquoise color.
Prepare broiler. Place tomato slices on broiler pan. Brush slices with oil, and sprinkle with Herbes, salt, pepper, cheese and parsley. Broil until warmed through, about 3 minutes. Serve immediately.
Preheat oven to 350°F. Grease a baking sheet. Cream the shortening, brown sugar and granulated sugar in a large bowl until fluffy. Beat in the maple syrup and eggs, one at a time. Combine the flour, baking soda, ginger, cinnamon and salt in a medium-sized bowl. Add the flour mixture to the shortening mixture, a little at a time, and mix until well blended. The dough will be sticky. Sprinkle granulated sugar onto a sheet of wax paper. Roll the dough into 1 1/2-inch balls and dip the tops into the sugar. Place the balls 2-inches apart on the baking sheet. Bake for 12 to 13 minutes, or until light golden brown and the center is set; do not overbake. Let cool on baking sheet for 1 minute. Transfer to a wire rack to cool completely.
Directions for the meatballs: In a medium bowl, combine the ground turkey with ginger, garlic, red pepper, salt and egg white and mix well. Form into small balls and set on waxed paper. When all balls are formed, mix the cornstarch with the flour in a small bowl and roll each ball in the mixture. Return to waxed paper. Heat shortening in a deep frying pan or wok to 365°. Fry meatballs in batches, about 2 minutes or until browned. Drain meatballs on paper towels. Transfer meatballs to a platter and serve with the sauce. If desired, meatballs can be baked. Directions for the sauce: In a small saucepan over medium-high heat, combine all sauce ingredients. Heat to boiling, then reduce heat to low and stir until sauce thickens. Remove from heat and cover to keep warm while you prepare the meatballs.
Cut off pointed end of garlic; place garlic on a piece of aluminum foil, and drizzle with 1 tablespoon oil. Fold foil to seal. Brush corn with 1 tablespoon oil and place on a baking sheet. Bake garlic at 400 degrees for 1 hour. After 15 minutes, place corn in oven, and bake, with garlic, 45 more minutes or until corn is golden brown. Squeeze pulp from garlic cloves, and set aside. Let corn cool completely. Hold 1 corncob upright on a cutting board and carefully cut downward, cutting kernels from cob. Repeat with remaining 2 corncobs. Discard cobs. Set corn aside. Cook potatoes in boiling water to cover in a large saucepan until fork-tender (about 15 to 20 minutes). Drain and return to pan. Whisk together reserved roasted garlic pulp, 3/4 cup sour cream, 1/2 cup butter and next 5 ingredients in a medium saucepan over medium heat until butter melts and mixture is thoroughly heated. Do not boil. Mash potatoes slightly; add warm garlic mixture to pan and continue to mash just until blended (mixture should be coarsely mashed). Stir in chopped cilantro and reserved corn.
brown onion in a large saucepan with olive oil, then add chilli powder, cumin and coriander and carrots and saute for 5 minutes. add stock and cook, covered on medium heat for 20mins or until carrots are very soft. transfer to food processor or blender and process until smooth. return to pot and add peanut butter, stir over low heat until mixed through. serve with crushed peanuts as garnish.
Make the sponge: Mix all ingredients in a bowl large enough to accomodate the sponge doubling in volume. Mix well. Spread the remaining flour over the top of the sponge as a blanket but do not mix into the sponge. Cover with plastic wrap and leave at room temperature one hour and then refrigerate overnight or up to 2 days. To make the dough: Remove the sponge and let warm for 1 hour. Mix the blanket in to make a very ragged dough. Cover and rest for 1 to 2 hours at room temperature to hydrate all the flour. In a cup, mix the egg and oil together well using a fork and add to sponge. Add the remainder of the ingredients and place in the mixing bowl of a standing mixer. Mix on medium-low speed with the dough hook for 8 minutes, adjusting with small amounts of water or flour until a slightly sticky dough is formed. Slightly sticky means that a small amount of dough will stick to a dry finger when poked. The dough should form a ball and clean the sides of the bowl. Continue mixing until the dough can be stretched to form a thin film that doesn't easily break. Place the dough on a lightly floured surface and form a ball. Place in a lightly oiled container and let rise for 40 minutes at 80F or until the volume has doubled. I have a hot water tank in a closet that stays at 80A°F I set the dough on the heater. Gently divide in half and shape 2 loaves either in a free standing form or 2 oiled loaf pans (8 1/2 x4 1/2 inch). Let rise until doubled in volume. Preheat oven to 450A°F along with a pan on the floor of the oven for water. Place the loaves in the oven and add 1 cup of hot water to the pan. Drop temperature to 375F and cook for 50 minutes or until loaves are 205F internally or hollow sounding when thumped. Rotate the loaves after 20 minutes in the oven for uniform baking. Alternate method: Place the loaf pans in a large roaster pan that has been preheated in the oven to 450F with a tight fitting lid.
Heat oil in Dutch oven over medium-high heat until shimmering. Add onion and carrot and saute until soft, 5-7 minutes. Add garlic, cumin, ginger and salt and continue to saute until fragrant, 1-2 minutes. Add lentils, tomato paste and stock. Bring to a boil, reduce to a simmer and partially cover. Cook 20 minutes, or until lentils are tender. Add lemon juice and half the cilantro. Taste for seasoning. If you would like the soup thicker, pulse briefly with an immersion blender, or transfer 1/3 of the lentils and broth to a blender, puree and return to pot. Garnish with remaining cilantro and serve with crusty bread.
Combine rum, ice cubes and mint in a short (old-fashioned) glass. Top with ginger ale.