HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the oil in a large flameproof casserole or heavy-based saucepan. Add the steak and cook for 10 minutes, stirring occasionally until browned. Stir in the shallots and mushrooms and cook for a further 5 minutes. Stir in the red wine, stock and thyme. Bring to the boil, then reduce the heat, cover and cook for 1 hour until the meat is tender. Preheat the oven to 200 degrees C, 400 degrees F. Stir the blended cornflower into the reduced mixture, season and transfer the pie filling to an ovenproof dish and allow to cool slightly. Meanwhile, roll out the pastry on a lightly floured surface so that it fits the top of the dish. Brush the rim of the dish with water, top with the pastry and trim by running a knife around the edge. Use the trimmings to made pastry leaves to decorate the pie. Brush the pastry with the beaten egg and milk, and bake for 25 minutes until the pastry is crisp and golden.
Combine all ingredients except green beans in a 4-5 quart slow cooker. Cover and cook on low for 7-8 hours until lentils, squash, and potatoes are tender when tested with knife. Increase heat to high setting. Stir in thawed green beans, cover and cook for 10-15 minutes until mixture is thoroughly heated and beans are tender. If you have a new, hotter cooking crockpot, cook on low for 6-8 hours until lentils and potatoes are tender. If the recipe is 'mush' you cooked it too long. And always season food to taste. The crockpot mutes spices, so you may need to add more curry powder and cumin before you serve it.
Wash each pumpkin. Cut top 1/4 off each pumpkin; remove and discard seeds and fibers. Cut the tops of the pumpkins into small cubes, trimming off and discarding the pumpkin skin from each cube. Mince the pumpkin cubes in a food processor until pumpkin meat is finely ground. Preheat oven to 350 degrees. In large skillet, saute meat until no pink remains. Add onion and celery and cook 5 minutes longer. Stir in minced pumpkin, rice, tomatoes, eggs, salt, basil and thyme. Place pumpkins in roasting pan. Pack stuffing into pumpkins. Extra stuffing that overflows can be placed at the base of the pumpkins, in the pan. Place a piece of aluminum foil over top and crimp it over the sides of the pan. Bake 45 minutes or until pumpkins are just tender. Watch carefully at end of roasting time so pumpkins don't overcook.
Preheat oven to 350 degrees F. Cream butter and sugar in a stand mixer. Add egg. In a separate bowl, combine flour, baking soda, salt and spices. Gradually add to wet ingredients. Combine thoroughly. Stir in granola and chocolate chips until well incorporated. Drop by spoonful onto parchment-lined baking sheet. Bake for 8-10 minutes. Remove from oven and let cool on sheet 2 minutes. Remove to rack and let cool completely.
Whisk the dressing together and set aside. Arrange the salad ingredients on either a platter or two salad plates. Garnish with the fennel fronds. Pass the dressing.
Cook chicken breast fully. Chop chicken in fine bites. Add onion and rotel tomatoes (drained) and simmer for 15 minutes. While chicken is simmering, heat vegitable oil in seperate pan at very high temperature. Place flour tortilla in pan and cook one at a time. Brown both sides and remove to a side plate. I always place a paper towel on the plate to absorb excess oil and seperate each flour tortilla the same thereafter. After all is cooked, place tortillas on separate plates and top with queso chicken. They eat it like a pizza. My toddler likes her tortillas shredded and queso chicken applied all over in a bowl. Easier to eat for the little ones.
Preheat oven to 300°F. Rub prunes through a strainer; add 1/2 cup sugar and heat again to boiling until sugar is dissolved. Add salt, lemon juice and rind. Beat egg whites until nearly stiff; gradually add remaining sugar and continue to beat until stiff enough to hold it's shape. Fold in prune pulp, pour into pie shell and bake for about 30 minutes or until set.
Heat wok or deep skillet. When hot, add oil and swirl to coat the pan. Raise heat to high and wait about 30 seconds. Add the green beans and season with salt to taste. Cook 3 minutes, using tongs or shake to turn and move beans to cook them quickly and evenly. Continue to cook till desired doneness. Season with garlic and red pepper flakes to taste and continue to cook for another minute. Serve hot, warm or at room temperature.
Preheat oven to 425 degrees F. Sprinkle the pork with 1/2 teaspoon salt and pepper. Place on a rack in a shallow roasting pan. Bake, uncovered, for 15 minutes. Combine marmalade, water, ginger and remaining salt; spoon over pork Bake 10-15 minutes longer or until a meat thermometer reads 145 degrees F. Let stand for 10 minutes before slicing.
Heat wok; add oil. Stir-fry the ginger, garlic, and onion until soft. Add the carrots and green beans and stir-fry for 2 minutes. Add the cabbage, zucchini, salt, sugar, soy sauce, fish sauce, lime juice, and cayenne. Stir-fry for another 2 minutes until all the vegetables are tender crisp.
Blend prepared zucchini until thick milk. Heat in saucepan until it comes to a boil. Add 2 tblsps butter. Grease 4 quart casserole with 1 tblsp. margarine. Preheat oven 350. In large metal bowl, place bread cubes. Pour hot zucchini milk mixture over and stir. In small mixing bowl, beat two eggs, add vanilla, sugar salt and cinnamon. Add to bread cubes, toss to blend all together. Add diced apple, spread around on top. Add almonds,spread around on top. Set casserole in a 9 X 13 pan. Add 1 cup water or a little more. Cover. Bake 1 hour. Serve warm or chilled with ice cream.
Place all the ingredients, except the prawns, in a shallow dish and mix well, taste or you want to add more mustard. Add the prawns and toss to coat, cover, refrigerate for 1 hour. Remove the prawns from the marinade and thread on skewers. Cook over medium coals for 2-3 minutes on each side, basting with any remaining marinade from time to time. Serve immediately.
Preheat the oven to 250*. In a heavy 10-to12-inch skillet, melt 2 Tblsp. of the butter over moderate heat. When the foam subsides, add the onion rings, a little salt and a few grindings of pepper. Stirring occasionally, cook the onion rings for about 10 minutes, or until they are light brown. With a slotted spoon, transfer them to a heatproof plate, cover them loosely with foil and place in the preheated oven. Add 2 Tblsp. of butter to the skillet and drop in half of the apple rings. Cook them until they are golden on both sides, add them to the plate with the onions rings and cook the remaining apple slices similarly in another 2 Tblsp. of butter. Keep the apples and onions warm in the oven while you cook the liver. Season the liver slices with salt and a few grindings of pepper. Dip the slices in flour, then vigorously shake off any excess. Add the remaining 2 Tblsp. of butter to the skillet and melt the butter over moderate heat. When the foam subsides add the liver and cook it for 2 minutes on each side, or until the slices are light brown, turning them with kitchen tongs. Do not overcook. Remove the liver to a heated platter and scatter the apple and onion rings over it and serve at once.
In a saucepan over high heat, combine sugar, vinegar, water, cloves and cinnamon stick. Bring to a boil. Reduce heat to medium and simmer, stirring for 1 minute. Stir in fresh and dried cranberries. Return to a boil and cook stirring often, for 8 - 10 minutes or until thickened and berries pop. Discard cinnamon.
For omelet, beat egg whites until stiff, but not dry; set aside. In a large mixing bowl, beat egg yolks until thick and lemon colored. Beat in cream and salt. Fold in beaten egg whites. Melt butter in heavy frying pan, about 9 inches in diameter, turn in eggs. Turn heat to low, and cook very slowly until eggs are golden brown on bottom, about 10 minutes. Place in moderate oven, 350 degrees and bake about 10 minutes or until knife inserted in center comes out clean. Loosen omelet from pan. Cut across center. Fold omelet and turn out onto serving platter. Sprinkle top with sugar mixed with lemon peel. Slip under broiler for a few seconds until sugar melts and browns slightly. Pour some of the blueberry sauce over omelet. Serve immediately. Pass remaining sauce. For Hot Blueberry Sauce: Combine in a saucepan the blueberries, water, lemon juice, salt, and dash of cinnamon. Stir together sugar and cornstarch; add to blueberry mixture. Cook over moderate heat, stirring, until sauce is thickened and smooth.
Heat the oil in a wide, medium saucepan; fry the pancetta until it begins to crisp. Add in the lamb, breaking it up with a fork in the bacony pan as it browns. Add in the tomatoes, water, Marsala, lentil, and caramelized onions; bring to a boil. Simmer the ragu for 20 minutes, stirring occasionally; sprinkle the cheese on top before serving.
Stir together milk, vegetable oil, sugar and salt in a small saucepan. Heat to lukewarm. Pour yeast over 2 tablespoons lukewarm water and let sit 5 minutes. Stir into milk mixture. Transfer warm milk to a large mixing bowl and beat in half the flour by hand or with an electric mixer. Mix in enough remaining flour to make a soft dough. Let rest 10 minutes; knead well on a floured board or with an electric mixer and dough hook; let rest 10 minutes. Spray a large, clean bowl with cooking spray, add dough, cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. Lightly coat a 9-inch round baking pan with cooking spray. Turn the dough onto a floured surface and roll into a 12 x 10-inch rectangle. Spray with cooking spray. Stir together brown sugar, corn syrup, cinnamon, nutmeg and orange zest; brush over dough. Sprinkle with raisins. Roll up tightly, like a jelly roll. Cut into 12 pieces. Place buns cut-side up in baking pan. Cover with plastic and let rise until doubled, about 1 hour. Preheat oven to 350°F. Bake buns until firm and nicely browned on top, 30 minutes. Cool completely before inverting onto a serving plate. No guilt!
In jar with tight fitting lid, place oil through salt and pepper. Shake well and set aside. In large bowl, combine the greens. Toss with some of the dressing. Evenly distribute the salad among 2 salad plates. Top with peppers, cucumber, shallots. Drizzle some more of the vinaigrette and add the cheese. Serve.
Heat oil in Medium (3-qt.) Saucepan over medium heat. Add onion. Cook 2 minutes or until tender. Stir in remaining ingredients; return to a boil. Reduce heat to medium-low. Simmer,covered, 10 minutes. Using Barbecue Basting Brush, brush barbecue sauce on food during the last 10 - 15 minutes of grilling to prevent burning. When getting ready to grill, portion out just the amount of sauce you need for brushing on your meat, this way the barbecue basting brush used on uncooked meat will not be in contact with the sauce being passed at the table. Refrigerate unused sauce, covered, up to 2 weeks.
Place a small amount of food coloring in a bowl and with a new paint brush "paint" the almond halves on the rounded side. Set aside. In a Mixing bowl place water, yeast, and sugar. Let stand for five minutes to let yeast work. Beat 1 c flour in till combined. Beat in salt and 3-1/2 c flour till combined. Beat till dough pulls away from the sides. Reduce speed and add 1/2c flour (if dough is still sticky add up to 1 c more flour). Knead till smooth. Coat a large bowl with cooking spray and put dough in covering with plastic wrap and put in a warm place to double in size (1 hour). Heat oven to 450. Heat 3 quarts water to boiling. Add baking soda. Lightly coat two baking sheets with pan spray.Divide dough into quarters. Work with one at a time keeping the rest covered. Divide each piece in 12 pieces. On a lightly floured surface roll pieces back and forth into a finger shape, ( 3-4 inches long) make sure to leave a lump for the knuckle. When all 12 pieces are formed transfer to boiling soda water. Poach for 1 minute, using a slotted spoon transfer to a baking sheet. Repeat till all 4 quarters are done. Beat egg with 1 T water and brush over pretzels. Using a sharp knife score each knuckle about 3 times. Sprinkle with salt ( and rosemary if using). Possition the almond nails into place and push down to secure. Bake in oven for 12-15 minutes or till golden brown. Let cool on a wire rack. These are best if eaten the first day but can be stored in an airtight container for up to 2 days.
In a 5 quart pot, saute onion, bell pepper, Serrano pepper, Jalapeno pepper, and garlic until onions are transparent. Add chicken broth, tomato sauce, Rotel diced tomatoes,diced green chile peppers, parsley, cilantro, oregano, and cumin. Simmer, covered, for 20 minutes. Add chicken, black beans and corn. Heat through. Fry tortilla strips in hot oil, half at a time, about 1 minute or until crisp and light brown. Remove with a slotted spoon; drain on paper towels. Divide tortilla strips among 4 bowls. Ladle soup over tortilla strips. Sprinkle each serving with cheese. Squeeze lime into each bowl. Serve immediately.
Stack beef steaks; cut lengthwise in half and then crosswise into 1" strips. Heat 1 Tbl. olive oil in non-stick skillet over med-high heat til hot. Stir-fry beef strips and garlic (1/2 batch at a time), 1-2 minutes or til outside surface is no longer pink. Remove from skillet and season with 2 Tbl. soy sauce and pepper. Reduce heat to medium. Add 2 teaspoons oil to pan (if needed), and stir-fry onion 5 minutes. Add mushrooms and continue cooking 2-3 minutes or til veggies are tender. Add red pepper, wine and remaining 1 Tbl. soy sauce, bring to a boil. Reduce heat and return beef to skillet. Heat through. Pile beef mixture onto bottoms of rolls. Top each with 2 slices cheese. Place on cookie sheet with tops next to bottoms cut side up, and broil just til cheese is melted and inside tops are lightly toasted.
In large soup pot, saute onion and green pepper in oil over medium-high. Heat until soft, about 5 minutes. Add all other ingredients and mix until well blended. Let simmer over medium heat for 10-15 minutes so flavors can blend. Ladle into bowls and enjoy!
Preparation. Trim surface of fat from brisket. In a small bowl, mix Tender Quick mix, remaining ingredients and spices. Rub mixture into all sides of brisket. Place brisket in plastic bag and tie end securely. Refrigerate and allow to cure 5 days per inch of meat thickness. Cooking Place brisket in Dutch oven. Add water to cover. Bring to boil; reduce heat. Simmer until tender, about 3-4 hours.
Blend dry ingredients up in a food processor. Mix together peanut butter, applesauce, and honey or agave nectar in a bowl. Once the wet ingredients are mixed well, add the dry ingredients and mix together. I usually finish by mixing with my hands. Form small balls and set them on a cookie sheet after spraying it with a nonstick spray. Use a fork to press down on the ball to flatten the cookies. Bake in an oven for 10 minutes only at 350 degrees. Remember that peanut butter cookie's burn easily so you need to take them out right away even if they don't look done, because by the time they are brown on top they are usually burnt on the bottom.
Heat broiler. In saucepot, add 2 broccoli and cauliflower to boiling water; cook 5 minutes. Drain. In skillet, saute 1 portobello mushroom, cubed, and red bell pepper, in butter 5 minutes. Place veggies in a 7-cup casserole dish. Microwave spreadable cheese 15 seconds. Pour cheese over vegetables. Combine Parmesan and parsley; top veggies. Broil 2 minutes.
Cook and stir the meat and onion in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED tomatoes and the remaining ingredients except the peanuts, breaking up the tomatoes when you add them. TO COOK THE DUTCH OVEN: Heat the mixture to boiling then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 30 to 45 minutes. (A small amount of water can be added if necessary.) Garnish with the chopped peanuts just before serving. TO COOK IN THE OVEN: Turn the mixture into an ungreased 3-quart casserole. Cover and bake at 350 degrees F., stirring occasionally, until the rice is tender, about 45 to 55 minutes. Garnish with the chopped peanuts just before serving.
Brown turkey in olive oil over medium heat, breaking up with wooden spoon. Add onions and garlic to browned meat and cook for 2-3 minutes until tender. Pour all into crock pot. Add all of the other ingredients EXCEPT the mushrooms. Cook on HIGH for 30 minutes, then turn down to LOW and cook for 3 hours. Add sliced mushrooms and cook an additional hour. Don't forget to salt/pepper. Serve with whole grain pasta. Enjoy!
Adjust oven rack to lowest position; heat oven to 475 degrees Fahrenheit. Place potatoes in a large bowl and cover with hot tap water; soak 10 minutes. Meanwhile, coat 18 by 12 inch heavy duty rimmed baking sheet with 4 tablespoons oil and sprinkle evenly with about 3/4 teaspoon salt and 1/4 teaspoon pepper (this acts as ball bearings to help prevent potatoes from sticking so much). Set aside. Drain potatoes. Spread potatoes out on a triple layer of paper towels and thoroughly pat dry with additional paper towels. Rinse and wipe out now empty bowl; return potatoes to bowl and toss with remaining 1 tablespoon oil. Arrange potatoes in a single layer on prepared baking sheet; cover tightly with foil and bake 5 minutes. Remove foil and continue to bake until bottoms of potatoes are spotty golden brown, 15 to 20 minutes, rotating baking sheet after 10 minutes. Using metal spatula and tongs, scrape to loosen potatoes from pan, then flip each wedge, keeping potatoes in a single layer. Continue baking until fries are golden and crisp, 5 to 15 minutes longer, rotating pan as needed if fries are browning unevenly. Transfer fries to a second baking sheet lined with paper towels to drain. Season with additional salt and pepper to taste and serve.
In a large skillet, cook bacon over medium heat until crisp. Or use the ready made bacon that takes about 40 seconds in the microwave to cook. In a large bowl, beat eggs. Add milk, cheese, sour cream, salt and pepper. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Crumble bacon and sprinkle on top. Bake, uncovered, at 325° for 40-45 minutes or until knife inserted near the center comes out clean. Let stand for 5 minutes before serving.
In a small bowl microwave spinach until thawed, making sure to drain throughly. Add 2Tbsp butter,salt,pepper,cheeses,half& half, eggs. Spoon into 9 inch well greased pie plate. Melt remaining butter and mix in bread crumbs. Sprinkle over the top of pie. Bake uncovered at 350 degrees for 25-30 minutes or until almost set.
Preheat the oven to 400°F Place the peppers in a baking dish, cut side down. Drizzle with olive oil. Tuck the basil and garlic between the peppers. Scatter the feta on top. Bake in the oven for 30-40 minutes. Serve hot, warm, or at room temperature.
Mix Flour, baking powder, sugar and caraway seeds together in a large bowl. Combine eggs, melted butter and milk and add this to dry ingredients. Add raisins. Put batter in one 9" cake pan (with 2" high sides) or 2 loaf pans filled halfway with batter. (Grease pan). Bake at 425 degrees F for 15 minutes in a 9" pie pan or 2 loaf pans filled halfway with batter.then turn temperature down to 375 for 45 more minutes.
Prep: Heat vegetable oil in deep fryer or skillet to 350 degrees for deep frying. It is ready when a tiny splash of water makes the oil sizzle. (CAREFUL WITH THIS METHOD, IT SOMETIMES MAKES THE OIL POP. DON'T LEAN OVER THE FRYER, AND USE AN OVEN MIT(S) TO PROTECT YOUR HANDS AND ARMS!) Mix water with eggs and beat well, set aside. Pour Italian bread crumbs and garlic salt(optional) in a bowl, set aside. Pour flour in a separate bowl, set aside. I have found that lining the ingredients up in this order makes things more efficient and less messy; Flour, egg mix, and bread crumbs. Roll out a 13-15in section of aluminum foil. This is where the breaded ravioli can set until you are ready to fry them. Roll out a 13-15in section of paper towels, 3-4 layers thick. If you have one, place a cooling rack on top of the paper towels. This is where the fried ravioli will drain. Cook:. Dip ravioli in flour, then in the egg mixture, and then roll ravioli in the bread crumbs. Ravioli should be completely and thickly covered in bread crumbs. If you are having a hard time making the bread crumbs stay on thick, re-dip in egg mix and roll in bread crumbs again. Set breaded ravioli on the aluminum foil until you are ready to fry them. Depending on the size of your fryer, place 2-5 raviolis in the fryer at a time. USE A METAL SPOON TO TRANSPORT RAVIOLIS TO THE FRYER, AND USE AN OVEN MIT ON THE HAND YOU ARE HOLDING THE SPOON. NEVER USE YOUR BARE HANDS! Stir occasionally to make sure raviolis aren't sticking together. It should take about 1 minute to cook, or until the raviolis are crispy and golden brown. Remove from the fryer and spread out on the paper towels/draining rack. Serve HOT with you favorite marinara or spaghetti sauce! Note* - After they are fried, Raviolis can be frozen until you are ready to eat them. To heat frozen Raviolis, heat oven to 375 degrees and cook 10-15 minutes, or until sizzling hot. Monitor carefully, you don't want them to burn!
In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select basic bread setting. Choose medium crust color. Just before final kneading, (usually machine will beep at this time) add the pepperoni. Make a 1 1/2 lb loaf. Do not use delay timer feature for this recipe.
Set your barbecue to about 300°F or to medium-low heat. Place the tomato halves on a greased baking sheet cut-side up. Divide the garlic slices on top of each tomato (if you have any garlic slices left over just sprinkle around the tomato halves). Drizzle with just a very SMALL amount of honey (if using). Then drizzle with balsamic vinegar and then olive oil. Season with salt and pepper (I use seasoned salt for this). Sprinkle with grated Parmesan cheese. Place the tray of tomatoes on the grill. Roast until tomatoes are very soft and lightly charred (about 25-30 minutes; the cooking time will vary depending on the size of your tomatoes and the barbecue heat. Remove the tomatoes from the tray and place on a serving platter. Drizzle with more olive oil. These are best if served chilled or at room temperature.
In large saucepan melt butter over low heat. Cover and cook onion 3 to 5 minutes or until soft. Stir in potatoes and squash coating evenly. Pour in stock; cover and bring to boil over high heat. Reduce heat and simmer for about 30 minutes or until veggies are tender. Remove from heat. Mash veggies lightly to thicken soup but do not puree. Stir in spinach, green onions, pepper to taste.
Grate the potatoes. I do two on the very fine side and one on the coarser side for the best texture. They may turn brown. Squeeze out the excess liquid. Grate the onion on the finest side and add. Stir in the rest of the ingredients. Heat a generous amount of oil (about a half inch deep) in a heavy skillet. Drop the mixture in by spoonfuls. The tops will get slightly drier and you will see browned edges. When this happens flip the pancakes CAREFULLY. Serve on their own, or with applesauce or sour cream.
In a small bowl, combine celery seed, chili powder and onion salt. Sprinkle over chicken, coating well. In a Dutch oven, heat oil over medium heat. Add chicken and cook, turning until brown, about 10 minutes. Reduce heat to low, cover and cook about 20 minutes, until chicken is tender. Remove to serving platter and keep warm. Pour off all but 2 tablespoons of fat from the pan. Return to medium heat. Add peppers and leeks. Cook about 5 minutes, stirring, until leeks are soft. Serve over chicken.