HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat 2 Tbsp oil in a large skillet over medium high heat. Add chicken thighs and Italian sausage. Stir cook, breaking sausage into small pieces, until chicken is browned and sausage meat is no longer pink. Add onion, celery, carrot, garlic and bay leaf and continue to stir cook until the onion is softened. Stir in Marsala. Bring to a boil, scraping up any brown bits that are stuck to the bottom of the skillet. Reduce heat and simmer until half of the liquid has evaporated (about 15 minutes). Transfer this mixture to a Dutch oven. Mix in mushrooms, tomatoes, chicken stock, tomato paste and cloves. Bring to a boil then reduce heat and simmer, stirring occasionally for 45 minutes. Serve as a stew with a salad and French bread or serve as a sauce for your favourite pasta. Makes 4 to 6 servings.
Mix together the veal, breadcrumbs and cheese and season to taste with salt and pepper. Chop half the sage leaves and add them to the meat mixture. Form into walnut sized balls and fry them in the butter until golden. Add the Marsala and let it cook down until it begins to thicken. Chop remaining sage and add to the sauce. Season to taste. Add cream and stir to combine, cooking for a few minutes longer until the meatballs are cooked through and the sauce has thickened. They can cook gently for hours if need be.
In small bowl place the following ingredients: 1 cup warm water. yeast and 2 tbsp white sugar (DO NOT STIR). let stand for 10 minutes. In large mixing bowl do the following steps. Place 8 cups warm water in bowl. Place remaining 2 tbsp sugar in water. Place 4 tbsp margarine or veg. oil in water. Place salt in water. Add 6 cups flour one at a time and mix as you are adding. Making sure to remove any lumps. Should be smooth before adding next cup. Pour Yeast mixture in other bowl that you set aside into mixture. Mix until smooth. Continue to add flour mixing thoroughly until dough is sticky and forms a ball (note you will have to use your hands to mix it after its too tough to mix with a spoon. It should take only about a maximum of 17 cups of flour. Take dough out of bowl and place on a flat clean dry surface which was sprinkled with about 1/2 cup of flour. Knead dough with hands for about 15 minutes or so. Dough should be soft and feel light to to touch. TIP: To prevent the dough from sticking to your hands a lot rub vegetable oil on them or take a piece of margarine and rub it into your hands then continue to knead dough. DO NOT ADD MORE FLOUR! It will make your bread dough TOO HEAVY! if you do. Separate dough in half. Place each half in a bowl. Place a light towel over it and let the dough rise for 1 hour or until doubled. FOR BUNS: Take about the size of a baseball of dough in your hand roll into a ball and place it on an ungreased cookie sheet. Let rise for another 1/2 hour or until buns are double in size. For buns to rise tall place them close together almost touching. Bake at 375°F. FOR LOAVES: Take a large amount of dough and roll into a roll dough should not take up more than half of the loaf pan. Make sure dough roll is even or you will end up with a lopsided loaf or narrow loaf. Let rise for 1 to 2 hours. Or until Dough is nicely formed above the rim of the loaf pan. Bake at 350°F for 45 minutes or until golden brown. To test to see if done knock on top of the loaf. If it sounds hollow it is completed baking. It will be a dark golden brown color when finished. Take Loaves out of oven and take them IMMEDIATELY OUT OF THE PANS upside down. (If you leave them till cooled in pans what happens is the bottom crust gets soggy from the condensation). Brush melted butter over top of loaves to prevent from drying out. Yield: 4 loaves 2 dozen buns. Depends on size. TIP: This bread dough is great for anything such as pizza crusts, cinnamon buns, take a bit and roll it out thin and place it in a frying pan with a little oil and fry it and serve with jam or peanut butter.
Preheat oven to 180 ° C (gas mark 6). Place pre-cooked lasagna sheets in boiling water for 5 minutes. Meanwhile, cut the zucchini into thin discs. Peel the Camembert and cut it into broad strips. In a rectangular baking dish, pour 2 tablespoons of light cream and layer the first of the lasagne sheets. Add half of the spinach, 10 cl of tomato sauce and half of the zucchini. Pepper. Layer with another lasagne sheet. Add the remaining spinach, three quarters of the camembert slices and the remaining zucchini. Cover with 10 cl of tomato sauce and layer with another lasagne sheet. Cover with the remaining tomato sauce and add the zucchinis. Top with the remaining 2 tablespoons of light cream. Then, add the rest of the camembert slices and bake for about 25 minutes. (Check for doneness with the tip of a knife.). Additional Tips: For more tasty lasagna, use 1.3 kg of fresh spinach: blanch 4 minutes in boiling salted water. Drain and rinse under running water. Then, proceed the same way as with the thawed spinach. You can use: Frozen, sliced zucchin.
Combine 1-1/2 cups flour, sugar, undissolved yeast, basil and salt in a large mixer bowl. Add water; mix on medium speed of mixer for 1 minute. Add in bacon, sun-dried tomatoes, garlic and butter; mix to combine. Add enough remaining flour to form a soft dough. Knead on a lightly floured surface for 6 to 8 minutes, until dough is smooth and elastic. Cover and let rest 10 minutes. Grease a 9 x 5-inch loaf pan. Form dough into a smooth loaf and place in pan. Cover and let rise in a warm, draft-free place 30 to 40 minutes, or until dough is doubled in bulk. Bake in a preheated 375°F oven for 25 to 30 minutes, or until done. Brush top with melted butter, if desired. Cool in pan 5 minutes, then remove from pan and cool completely on cooling rack.
Place navy beans in large bowl and wheat berries in a separate bowl. Bring 6 cups water to boil and pour half of water over beans and half over wheat berries. Set both aside for two hours. Heat olive oil in large saucepan over medium heat. Add onion, leek, celery, carrot and garlic. Stir until soft and fragrant, about 8 minutes. Drain the beans and add them to the vegetables. Stir to coat. Add broth, boquet garni and bay leaf. Cover the saucepan, increase heat to medium high, and bring to a boil. Lover the heat to medium low and simmer until the beans have cooked, about an hour. Remove boquet garni and bay leaf, and transfer the soup to a food processor or blender. Blend in short pulses to make a chunky soup rather than a puree. Return the soup to the pan, Or use an immersion blender to process soup in pan. Drain the wheat berries and add them to the saucepan Bring soup to a boil again over medium high heat, cover and lower heat to medium low. Simmer until the wheat berries are tender, about 50 minutes. Stir often to keep the wheat berries from sticking to the pot, Just before serving, stir in the lemon juice, and adjust the seasoning with salt and pepper.
Prepare Jell-o desserts in separate bowls according to directions, and refrigerate for at least 4 hours. Prepare the Cranberry Fool by beating whipped cream, adding sugar gradually. Beat until at soft peaks are formed. Fold in cranberry sauce. In a tall bowl or dessert glasses, place a layer of prepared strawberry Jell-O. Next, place a layer of cranberry fool. Follow with a layer of wild berry Jell-O. Top with a final layer of Cranberry Fool and crumbled ginger snap cookies. You may substitute ginger snap cookies as well. Refrigerate until ready to serve.
In a medium bowl, combine sugar, flour, baking soda, salt and drink powder. Stir with a wire whisk until blended. With a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal. Spoon about 1/3 cup mixture into each of 10 small containers or ziploc bags. Seal bags tightly. Label with date and contents. Store in a cool dry place. Use within 12 weeks. Makes 10 packages Cake Mix. ----------------------------. TO USE:. 1 pkg. Children's Orange Cake Mix (above). 4 teaspoons water. Preheat oven for 15 minutes. Grease and flour a 4 inch miniature cake pan. In a small bowl, combine cake mix and water. Stir with a fork or spoon until blended and smooth. Pour mixture into prepared pan. Bake 12 to 13 minutes in play oven. Remove from oven. Cool in pan on rack for 5 minutes. Invert cake onto a small plate. Remove pan. When cool, frost with Children's White Frosting if desired.
Beat eggs. Add sugar. Then add Carnation milk, sweetened condensed milk and vanilla. Fill freezer with mixture and 2% milk until freezer is 3/4 full.
Mix together the noodles, cream cheese, cheddar cheese and butter, stirring gently until melted. Stir in peas, mushrooms, onion and pepper. Spoon into a greased 2 quart casserole dish. Sprinkle cracker crumbs on top of casserole. Bake at 325 degrees for 20 mins.
Preheat oven to 350 degrees. Grease two 12-inch x 1 1/2 inch cake pans, line bottoms with parchment paper grease bottom and flour entire pan. In a medium bowl lightly combine the yolks, 1/2 cup milk, and vanilla. In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining milk. Mix on low speed until the dry ingredients are moistened. Beat for 90 seconds at medium speed to develop cake structure. Stop mixer, scrape down the sides. Gradually add the egg/milk/vanilla mixture in 3 batches, beating 20 seconds after each addition. Stop mixer, scrape down the sides and give it a final mix by hand. Pour the batter in the prepared pans and smooth surface. (Pans will be half full.) Bake 40 to 50 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center. (The cakes should start to shrink from the sides of pans after taking them out of the oven.) Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack. Reinvert cakes so that tops are right side up. Cool to room temperature and wrap tightly with plastic wrap.
Preheat oven 350 degrees Fahrenheit. Melt butter and blend in flour; add milk cooking until slightly thickened (can be done in Microwave). Add shredded cheese and brie until melted. Butter pan and layer 1/2 the potatoes, onions, bacon bits, and sauce then add next layer. (You can do more layers if you want ending with sauce.). Bake for 1 hour until tender.
Combine the water and grits in a stockpot. Cook over medium heat for 20 minutes, stirring every few minutes. Make sure to scrape the bottom of the pan with the spoon each time. While the grits are cooking, grate the cheddar and monterey jack cheeses. When the grits are done, stir in the cream cheese, grated cheeses, and salt. Stir until the cheese are melted; taste and adjust seasoning if needed. Serve immediately.
For the pastry dough: Whisk the eggs and vanilla in a small bowl to blend. Mix the flour, sugar, lemon zest, and salt in a large bowl. Add the butter and rub in with your fingers until the butter is the size of small peas. Add the egg mixture and mix with a fork until the dough comes together. Gather the dough into a ball. Divide the dough in 2 and flatten into disks. Wrap the dough disks in plastic and refrigerate for 1 hour. Meanwhile, for the filling and cookies: Preheat the oven to 350 degrees F. Line 2 heavy large baking sheets with parchment paper. Finely chop the figs and raisins in a food processor. Add the honey, orange juice, cinnamon, and lemon zest, and pulse just to blend. Scrape the fig mixture into a medium bowl. Stir in the walnuts. Transfer the fruit mixture to a pastry bag. Roll out 1 disk of dough on a floured work surface to 1/8 to 1/4-inch thickness. Using a 2 1/2-inch diameter biscuit cutter, cut out dough rounds. Gather the dough scraps into a disk, then cover and refrigerate while assembling the cookies. Spoon the fruit mixture in the center of each dough round. Lightly moisten the edges of the dough with the egg wash. Fold the dough over the filling and press the edges to seal. Arrange the cookies evenly apart on the prepared baking sheets. Brush the tops of the cookies with egg wash. Bake until the cookies are pale golden, about 18 minutes. Cool the cookies on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack and cool completely. Repeat with the refrigerated dough scraps and remaining filling.
Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour. Combine dry ingredients and set aside. Heat oil to 375 degrees. Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove as soon as golden brown. Repeat until onions are gone. Eat before your family sees them. Repeat with another onion, because they'll be really mad they didn't get any.
Heat 3 tbsps. ghee in a pot. Add mutton and brown well. Keep aside. Heat the rest of the ghee in a pot. Add onion and fry it until it is golden in colour. Add tomatoes and saute for a few minutes. Add the ground masala, red chilli powder and fry for 10 minutes. Add mutton and cook on low heat. When almost done, add salt and kasoori methi. Mix well, cover and cook until done. Serve hot with tandoori parathas or naan or rotis or kulchas. Enjoy!
Cook the pasta noodles according to package directions. Meanwhile while pasta is cooking, heat olive oil in pan. Saute garlic in oil until lightly brown or fragrant is release. Stir in tuna including the vegetable oil. Cook this for 1 minute. Stir in the cooked pasta and mix. Remove from heat. Season with salt. Add more salt and dried basil leaves according to your taste. Note: Only start cooking the tuna when your pasta is just a few minutes from getting done. That way, the pasta is mixed with the sauted tuna while it's still hot to incorporate the taste.
Beat eggs in a medium bowl. Add remaining ingredients. Grease a mini muffin tin. Fill cups with egg mixture until almost to the rim. Bake at 375 degrees for 10-15 minutes or until centers are set.
Heat 1 tspn oil in a dutch oven over medium high heat. Add shallots and saute 5 minutes or until tender & golden brown. Add curry powder; saute 1 minute. Spoon shallot mixture into a large bowl. Place 1/3 cup flour in a shallow bowl or pie plate. Dredge chicken in flour, shaking off excess. Heat remaining 1 tblspn oil in pan over medium high heat. Add half of chicken mixture, sprinkle with 1/4 tspn salt and 1/8 tspn pepper. Cook 6 minutes, browning on all sides. Add browned chicken to shallot mixture. Repeat process with remaining chicken mixture, 1/4 tspn salt, 1/8 tspn pepper. Add cider to pan, scraping pan to loosen browned bits. Combine 1 cup broth and 1 tblspn flour, stirring with a whisk until smooth. Add broth mixture, remaining broth,and water; bring to a boil. Stir in chicken mixture, remaining 1/2 tspnn salt, and remaining 1/4 tspn pepper. Cover, reduce heat, and simmer 40 minutes, stirring occasionally. Stir in squash. Simmer, uncovered, 55 minutes or until chicken and squash are very tender, and sauce thickens. Spoon about 1 cup stew into each of 6 bowls; sprinkle each serving with 2 tspns almonds and parsley.
Place sesame oil in a wok and heat. Add rice, veggies, soy sauce and oyster sauce. Saute ingredients in oil making sure to thoroughly mix rice and sauce together. After 5 minutes of sauteing on medium heat move rice so that the middle of the wok is empty. Add egg into the wok and scramble until cooked. Finally mix egg into rice and serve.
Fry 4 strips of bacon until crisp. Drain on paper towel, crumble when cool. Break apart chocolate squares, set aside. Preheat oven to 350 degrees. Mix peanut butter and sugar well. Add beaten egg and baking soda. Roll mixture into 24 balls, place on lightly greased cookie sheets 12 to a sheet. Criss cross with a fork. Bake about 10 minutes, until puffy and golden. Remove from oven and immediately. carefully put on a wire rack, put a square of chocolate on top of each cookie. Sprinkle bacon crumbles on top of each cookie. Let cool. This is a delicate cookie, best to eat in one or two bites! Eating right away is preferred, or refrigerate leftovers.
Mix ingredients together in a medium sized bowl. (Add water slowly as it may not need entire cup!).
Mix all ingredients. Let stand 5 minutes. Pour into a 9 x 9" greased baking pan. Bake at 400 for 20-25 minute.
Wash and core the apple. Remove some of the skin from around the cored center. Place apple in a microwave safe bowl. Mix brown sugar, cinnamon, and margarine. Use mixture to fill the hole in the apple. Pour the water around the outside of the apple. Microwave for 3 1/2 minutes or until you can easily prick it with a fork. Allow apple to sit for a couple of minutes before you dig in- it's HOT!
Preheat oven to 350. Think of this recipe as 3 seperate parts. The instructions indicate crust, filling or topping. To prepare crust, mix flour sugar and salt in a bowl. Cut in butter until mixture resembles coarse meal. Press mixture into 9 x 13 pan coated with cooking spray. Bake at 350 for 15 minutes or until golden brown. My crust never got golden but I baked only for about 20 minutes. To prepare filling, combine flour, sugar. Add milk and eggs stirring with whisk until well blended. Stir in rhubarb. Pour mixture over crust. Bake at 350 for 40 min. or until set. Cool to room temp. To prepare topping, place sugar, cream cheese, and vanilla in bowl, beat with mixer at medium speed until smooth. Gently fold in whipped topping. Spread evenly over baked custard. Cover and chill at least 1 hour.
Preheat oven to 400°F. Measure first five dry ingredients into large bowl. Mix thoroughly and make a well in the center. Beat egg until frothy. Mix in oil, milk and bananas. Pour into well. Stir only to moisten. Batter will be lumpy. Fill greased muffin tins 3/4 full. Bake in preheated oven for 20-25 minutes.
Cook hamburger and onion in saucepan until meat is cooked thoroughly. Dump all other ingredients (except for the cornstarch and water) into pot and stir together. Dissolve cornstarch into water and stir into mixture. Cook until BBQ thickens slightly. Let flavors meld. Serve on hamburger buns.
Preheat oven to 350°F Grease a 9x13" pan and set aside. In a large bowl, combine oatmeal with 1/2 cup butter and 1 cup chocolate chips. Pour boiling water over all, and let stand for 5 minutes. Then add the cocoa and mix well with a wire whisk so the chocolate and butter melt. Add 3/4 cup sugar and 1 cup brown sugar and whisk to combine. Set aside to cool for 10 minutes. Add eggs and 2 teaspoons vanilla and beat until combined. Then add flour, baking soda, and salt. Mix with a wire whisk until well blended. Immediately pour batter into prepared pan. Bake at 350F for 25-35 minutes until cake pulls away from sides of pan and springs back when lightly touched in center. Prepare topping while cake is baking. Combine 1/3 cup melted butter, walnuts, 1/4 cup sugar, 1/2 cup brown sugar, coconut, cream, and 1 teaspoons vanilla in a medium bowl; mix well. When cake tests done, remove from oven and set on wire rack. Turn oven to broil. Drop topping mixture by small spoonfuls onto cake; spread very gently to cover. Place under broiler, 4" from heat source, and broil for 2-5 minutes until topping is bubbly and light golden brown. Watch this every single second, turning the cake from front to back so the frosting cooks evenly. It can burn in a couple of seconds, so keep watching! When the frosting is bubbling furiously all over the cake and is beginning to brown in spots, remove cake from oven and sprinkle with 1 cup chocolate chips. Let stand for 10 minutes, then carefully swirl the chocolate chips into the frosting with the tip of a knife. Cool and cut into squares. Serve warm or cool.
Peel and chop carrots and parsnips and place them in the bottom of the crock pot. Sprinkle with garlic. Place chicken on top. Pour in broth. Cut squash into chunks and slice off the skin. Place on top of chicken. Sprinkle desired amounts of salt, pepper and nutmeg on top of squash and drizzle enough honey on top to lightly cover the squash. Cook on low 8-10 hours.
Cut the pork into small chunks. You can use pork roast, pork loin, or Boston butt. Husk the tomatillos, de-stem them, and cut them into large chunks. Cut the jalapenos, Anaheim peppers, and Serrano peppers into large chunks. Put tomatillos and peppers and cilantro in a food processor, puree them all. Add the can of green chilis, diced tomatos, and tomato sauce to the food processor. Continue blending until the mixture is a consistent color. Add the chicken broth, oregano, cumin, and chili powder. Turn the crock-pot on high and cover. Dust the pork with flour, salt and pepper. Heat 2 tablespoons olive oil, shortening, or lard in a frying pan. Add the garlic and onions, saute until the onions are tender. Add the pork, brown it thoroughly. Pour the entire pan's contents (including drippings) into the crock-pot. Cook in the crock-pot on high for 2 hours. After 2 hours, reduce the heat to medium or low and cook for at least another 2 hours. For very tender pork, cook on low heat for 8 or more hours. 30 minutes before serving, mix the cornstarch with 2 ounces of cold water, and add it to the crock-pot. Add more if you want to thicken it further. Serve over bean burritos. I used flour tortillas, with refried beans, chopped onions, and cheese wrapped inside. Bake the burritos in the oven at 400 for 15-20 minutes (until the tortilla just barely starts to dry out). Cover them with the chili verde and pork, then garnish (or further smother) with onions and cheese.
Halve squash lengthwise. Remove seeds. Place squash, cut side down, in a shallow baking dish. Bake in 350 degree oven for 30 minutes. In a large skillet, cook turkey, onion, garlic salt, Italian seasoning and pepper till no pink remains. Drain off fat. Stir in cream cheese till melted. Add milk. Turn squash cut side up. Spoon turkey mixture into squash halves. Stir together the bread crumbs and melted butter; sprinkle over turkey mixture. Bake, uncovered, for 20 to 25 minutes till squash is tender.
Heat oven to 350 degrees. Remove any discolored outer leaves and trim stem portion of brussels sprouts. In a 3-quart saucepan, place brussels sprouts; add enough water just to cover. Heat to boiling; boil 6-8 minutes or until crisp-tender. Drain and return to saucepan; set aside. Meanwhile, in a 10-inch skillet, cook bacon over medium heat, stirring occassionally, until crisp. Remove bacon and drain on paper towels; set aside. Drain all but 1 tablespoon bacon fat from skillet. Add butter to bacon fat in skillet. Heat over medium-high heat until butter is melted. Add onion; cook 2-3 minutes, stirring frequently, until crisp-tender. Add flour, thyme and pepper; cook and stir until well-blended. Gradually stir in half-and-half and bouillon granules. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat and stir in Parmesan cheese. Pour sauce over brussels sprouts in saucepan; mix gently. Spoon into 2-quart casserole. Bake uncovered 25-30 minutes, sprinkling with crumbled bacon and Cheddar cheese for last 10 minutes of baking, until hot and bubbly. Serve right away.
Mix first four ingredients well (can use hand mixer). pour into 2 layer cake pans. Bake at 350 for 30-35 minutes. Test with toothpick. Icing: Mix together pudding and pineapple - leave in refrigerator for a couple of hours. when ready to ice cake mix 1 8 oz cool whip into icing. Spread between layers and on top and sides of cake. Eat!
Preheat an oven to 450 degrees. In a small bowl, toss together the onions, mint, ginger and lime zest. Place 6 pieces of aluminum foil, each 10 inches square, onto a work surface. Place a piece of salmon in the center of each square. Top each with an equal amount of the onion mixture. Fold in the edges of the foil and crimp to seal. Place the packets in a single layer on a baking sheet and bake until opaque throughout, 12-15 minutes. Meanwhile, in a medium bowl, toss together the melon, pepper, lime juice, onion, jalapeno and mint. To serve, transfer the contents of each packet onto an individual plate and top with salsa.