HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in saucepan. Add the onions and garlic. Cook slowly for 5 minutes or until soft. Add beef to the pan, stirring until it looses the pinkness. Stir in the oregano, basil, tomatoes with the juice, tomato puree, paprika and stock cube. Simmer for about 10 minutes, then toss in a couple of handfuls of the cheese and stir. Mix in the cooked macaroni, stir well and place in pie or casserole dish. Sprinkle remaining cheese on top and bake in the oven at 180°C (350°F) for approximately 20 minutes. Serve with salads and breads.
Drain spinach; press between paper towels to remove excess moisture. Combine the spinach and the next 5 ingredients. Stir well, and set aside. Remove the giblets and neck from the chicken. Reserve for other uses. Place the chicken on a work surface, breast side up. Cut completely through the breast bone. Turn the chicken over; flatten the chicken back, breaking the breast and rib bones. (I can usually get the butcher at my grocery store to do this for me!). Turn the chicken breast side up. Starting at the neck cavity, loosen the skin from the breast and drumsticks by inserting one hand, palm side down. Gently push your hand beneath the skin against the meat to loosen the skin, being careful not to tear the skin. Spoon the spinach mixture into the pockets beneath the skin. Place the chicken, breast side up, in a roasting pan. Combine the olive oil, oregano, rosemary, and thyme; brush over the chicken. Bake, uncovered at 375 degrees for 1 hour or until the chicken is done.
Apart, boil seafood in plenty water. Heat oils in Paella pan over gas or wood fire. Fry pork & chicken, remove from pan. Fry onions, then fry garlics. Fry tomatoes, then green peppers, peas and green beans. Add all remaining ingredients, except chorizo, and red peppers. Add rice & water from sea food, test for salt. Cover with a table cloth, and cook until rice is done. Just before finishing cooking time, decorate with peppers & chorizo slices. Enjoy with spanish red wine and white rolls on the side.
Preheat oven to 375°F Foil-line cookie sheets. In medium saucepan, melt butter. Remove from heat. Stir in quick oats, sugar, flour, almonds, corn syrup, 1/4 Celsius Amaretto and salt. Drop by rounded teaspoonfuls 3 inches apart onto prepared cookie sheets; spread each to make thin. Bake 8-11 minutes, until golden. Cool completely on cookie sheets. Peel off foil. Spread filling on flat side of 1/2 the cookies. Top with remaining cookies. Makes 2-1/2 dozen. Filling. In medium heavy gauge saucepan over low heat, melt butter with 1/4 Celsius Amaretto di Amore. Remove from heat. Stir in chocolate chips. Cool to room temperature.
Cook the rice just like it says on the package, but without the oil. (Takes about 20 minutes). Dump it in a quart size casserole dish. Dump in the corn, soup, butter, and cheese and stir it all up. You may put more cheese on top if you'd like. Cook this for about 20 minutes or so at 350 degrees.
Mix the vinegar, chili powder, black pepper, salt and garlic paste together in a large bowl. Add the whole chicken and turn to coat. Refrigerate overnight, turning occasionally to make sure you get good coverage. While the chicken is marinading, put the spice ingredients together in a hot pan. Keep stirring, because you aren't using any oil and the spices will burn pretty quickly if left unattended. When they become fragrant, remove them from the heat and transfer them to a grinder. Crush them into a fine powder. If you have larger bits in your mix, it's a good idea to sift the spices through a fine mesh strainer as the bits won't be very pleasant to bite into. Set the mixture aside. When the chicken has finished marinading, transfer it to a preheated oven and cook at 350 degrees for about 30 to 45 minutes. Meanwhile, light some coals in your barbecue (propane won't really work for this recipe, you need the smoking coals to achieve the right flavor). When they are hot, transfer the whole chicken to your barbecue and close the lid. When the chicken develops a dark, crispy skin take it off the grill and check the temperature of each thigh. It should read about 175. If it doesn't, transfer back to your oven and keep cooking until the right temperature is achieved. Let the chicken rest for about 10 or 15 minutes before carving. Sprinkle each serving with some lemon juice and a little bit of the prepared spice mixture.
Sift together and set aside flour, soda, salt and baking powder. Blend together shortening and sugars. Add eggs and beat until light and fluffy. Add flour mixture and mix well. Add oats, vanilla and chocolate chips mix well. Spread mixture into a greased 9x13 metal pan. Bake at 350 degrees for 15 to 17 minutes. These cookies should be very light in color when baked, be careful not to over-bake. Cool and cut into brownie size squares.
In a food processor process all the ingredients, except the honey, into a paste. Take a walnut-sized piece of paste and roll it out very thin. Using a metal cut-out typically found in Morocco, with different designs, a small shaped cookie cutter, pie crust/ravioli wheel or knife and cut out cookies and let them rise for 15 minutes. If not using a cookie cutter which I don't, simply cut strips and twist them into a spiral or figure 8. I do the figure 8 making sure it is secure by slightly pinching in 2-3 places. Deep-fry the cookies in a skillet or fryer in the remaining oil in batches over low heat just to brown. 3-Soak the cookies in the honey for 15 minutes. Remove and sprinkle with toasted sesame seeds. Let sit until the honey sets a bit. Store in a plastic bag or container. One person emailed me when this was posted on my website stating that her cookies fell apart in frying. This should not happen though if it does, 5g of gum arabic may be added to the recipe at processing stage or re-processed briefly to add.
Now first off, I make all the sauces ahead so they are all out of the way. The Vinaigrette I like to serve at room temperature; the sundried aioli is chilled; and the artichoke pesto can easily be heated up right before serving. Sauce 1 - Herbed Vinaigrette -- Just add everything to a blender and pulse a few times until well blended. Transfer to a small bowl and cover well. Will keep a few days in the refrigerator. I like to serve room temp, or a slight chill. Sauce 2 - Sundried Aioli -- Add all the ingredients to the blender and pulse a couple of times to blend well. Transfer to a small bowl and cover well. Will keep a few days in the refrigerator. Serve chilled. Sauce 3 - Creamy Artichoke -- Once again, add all to the blender and pulse a couple of times until blended well. Transfer to a bowl and cover well. Will keep a few days in the refrigerator. You will need to heat this before serving. Medium Low heat for about 5 minutes until the cheese is melted. Chicken -- Sauces are done so it is time to make the chicken. I use a very basic, flour, egg dip and dredge in bread crumbs. Now I make mine spicy 1/2 teaspoon cayenne and 1 teaspoon chili powder. Three pans, flour and spices, pan two, the eggs, pan three, the bread crumbs. The chicken - I like to use thick large breasts and cut them lengthwise in thick 1" strips (approximately 3 strips per breast). Simply insert the wooden skewers starting at one end all the up the center of the strip and out the other end. Don't laugh, but they remind me of corn dogs after they are breaded and cooked. So, go ahead and finish them. Dredge in the flour, then the egg, then the bread crumbs and now you are ready to pan saute. Saute Chicken -- In a medium non stick pan add the oil and bring to a medium high heat. Saute 4 or maybe 5 at a time (there are twelve total) in the medium heat oil until golden brown on each side. They will only take a couple of minutes per side. until golden brown, just keep turning them often. Once done, transfer to a dish lined with a paper towel to absorb any oil, season with a little salt if you want, and cover with foil as you cook the other sticks. NOTE: As one reviewer mentioned, she did not need as much oil. If you make this without the sticks the chicken will not need as much oil or room in the pan. Also if you are using a smaller pan the oil will be deeper. I used a large pan to saute pan and therefore needed a bit more oil. Just use your own judgment for the oil level. Serve -- Enjoy with the various sauces and enjoy and fun way to eat your chicken. As I said, this is a great appetizer, also just a fun course at a dinner party or just fun for dinner.
Peel beets and shred coarsely. Place on a greased 1 quart casserole. Peel and grate onion and potato and stir into beets. In a small bowl; stir together oil, vinegar, sugar, water, salt and pepper. Stir into vegetable mixture; cover tightly and bake in a 350 degrees oven for 30 minutes. Stir once or twice during cooking.
Preheat the oven to 350°F Grease and line a 10 x 6 x 1.5in tin with baking parchment. Melt the butter in a saucepan. Stir in the syrup and sugar, then simmer until the sugar has almost dissolved. Remove from the heat and stir in the oats. Spoon into the prepared tin and bake for 25 minutes. Cool and mark into 16 squares. Turn out and cool completely before cutting into the squares.
In a small bowl, beat cream cheese with a large spoon until smooth. Beat in anchovy past, lemon juice, and onion. Adjust for seasoning. Add more lemon juice to cut saltiness as needed. Serve on plain crackers or cocktail rye bread.
Clean and fillet salmon (remove skin). Wipe clean with a damp cloth, but do not wash. Place salmon in layers in a crock, salting each layer liberally with rock salt. Let stand 24 hours Remove and wash in fresh water. Mix all the brine ingredients except lemon and onion. Boil for 10 minute and cool. Cut fish into bite sized pieces. Pack salmon, onions, and lemons into a jar, alternating the layers. Pour cool brine over fish, lemons, and onions. Let stand for 2 days.
Cut avocado in half, remove pit and scoop out meaty part leaving shell. Place avocado in bowl and mash with potato masher. Add lemon juice, cream cheese, onion, salt, pepper and milk to avocado and beat with mixer until smooth. Serve with tortilla chips or crackers.
Peel cucumbers and slice in half lengthwise. Using a teaspoon, carve out the bitter seeds and discard. Cut the cucumbers into 3x1/2-inch slices. Place cucumber slices in a colander and sprinkle salt over them. Stir the cucumber slices in order to distribute the salt as evenly as possible. Allow to drain for 15 minutes while you make the sauce. Whisk sauce ingredients together in small bowl. Rinse the cucumber slices, drain, pat dry with paper towels, then mix with the sauce and allow to marinate 10 minutes. Garnish with red pepper strips, if using.
Prehart oven to 325. Mix oats, nuts and seeds in a large bowl. Add salt and cinnamon. In a measuring cup, wisk together canola oil and syrup. Add to oat mixture and stir to combine. Spread out on baking sheet lined with parchment (or lightly greased). Bake for 20 minutes, stirring frequently to prevent burning (every 5 minutes or so). Remove from oven and cool completely before adding dried fruit. Store in airtight container for up to 3 weeks.
Prepare mashed potatoes according to package directions, set aside. Split hot dogs lengthwise, spread open on cookie sheet (moist inner portion should be facing up). Sprinkle ground mustard on hot dogs. Stir cheese and garlic into mashed potatoes; spoon into split. Sprinkle paprika over the top. Bake at 350°F for 10 minutes; until hot.
Place all the sausage ingredients except the oil in a large bowl, season well, and mix it all up with your hands. When you taste it, overseason it by about 15 per cent, so it's a bit more salty and peppery than you'd normally have - the mixture loses some of its power as it chills and cooks. Chill the mixture for two hours. Meanwhile, make the gravy. Heat a little oil in a pan and fry the onions, garlic and sugar over a low heat until golden. Sprinkle on the flour and cook for 3-4 minutes. Add the gravy browning and stock and bring to the boil. Season, then simmer for at least 20 minutes. Mould the chilled sausage mix into sausage shapes - you should get about twelve decent bangers out of it, depending how big you like your sausage. You can either shallow-fry the sausages in a little oil or deep-fry them in a lot of oil; I think the deep-fry method brings the best out of the flavour and texture. Fry them for about five minutes until golden, then drain well on some kitchen paper and serve with the gravy. This fabulous grub is great with mashed potato (try it with the addition of wholegrain mustard), with a salad or in a bun smothered in ketchup, onions and mustard and served with chips.
Mix everything but the shrimp till well blended. Fold in shrimp and refrigerate if possible one hour before serving. Serve with plain potato chips.
Place oyster sauce, fish sauce, and soy sauce together in a pan. Thicken using a little corn flour and water paste. Easy as that.
Preheat oven to 375°F. Place cranberry sauce in a small mixing bowl; beat with a fork or wire whisk until smooth. Combine cream cheese, crab meat and green onion in a small mixing bowl. Fill each shell with about 1 teaspoon of the cream cheese mixture. Top with 1/2 teaspoon cranberry sauce. Bake for 10 minutes or until heated through.
Slice strawberries. Bring water, sugar, lemon and salt to a boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes. Uncover and stir and cool. Sprinkle fruit with sugar. Let stand. Drain fruit, measuring 1/4 cup juice. Add to rice along with fruit and nuts, if desired. Fold whipped cream into fruit and rice mixture. Chill in the refrigerator for 2- 3 hours.
With a long thin, sharp knife, make slits in the meat and insert the slivers of garlic. Place the meat in a bowl, spread 1 sliced onion and the crushed garlic over the meat, and pour in the vinegar. Marinate for 6 hours at room temperature or overnight in the refrigerator, turning several times. When ready to cook, preheat the oven to 350 degrees F. Heat the bacon fat in a deep, heavy skillet large enough to hold the brisket. Remove the brisket from the marinade and discard the onion and vinegar. Dry with paper towels. Brown the meat well on all sides. Remove brisket to a platter. In the fat remaining in the skillet, saute the remaining sliced onions until deeply browned. Pour in 1/2 cup coffee. Bring to a boil, stirring and scraping the bottom of the skillet to loosen the browned bits. Spread the onions and liquid from the skillet in a shallow baking dish. Place the brisket on the onions. Season with salt and freshly ground pepper to taste. Pour in the remaining coffee and water. Cover tightly with foil and place in oven for 1/2 hour. Turn the oven down to 250 degrees F. and bake for an additional 2 hours or until meat is very tender. Slice the brisket thinly against the grain. Skim the fat from the pan liquid. Return the meat slices to the pan. Serve at once or refrigerate for later use.
Prepare your favorite pie crust or use store-bought. Either way, they should be good and cold. Roll out the bottom crust and place in pie pan. Clean and slice the rhubarb and strawberries and place in a large bowl. Cover the fruit with the sugar, flour, zest and salt. Toss lightly as you would were this a salad. Place the mixture into the pie pan. Dot the pie with the butter slices. Cover with top crust, crimping the tops and bottoms so that the pie is well sealed. Chill the pie in the freezer briefly, about 20 minutes. Cut vent slits on the top crust and dust the top with the sugar. While the pie is chilling pre-heat oven to 475 degrees. Place the pie on a cookie sheet with a lip to catch drippings. For easy clean up line the sheet with foil. Bake the pie for 10 minutes or until the top crust appears dry and lightly blistered. Reduce the cooking heat to 350 degrees. Bake an additional 30-40 minutes. The exact time varies from one oven to another. Pie crust should be golden and flaky. Allow pie to cool completely before serving. Storage suggestion: Bubby's suggest that the pie should be stored uncovered for up to 2 days so that the crust can remain crisp.
Thread shrimp on 8 10-inch skewers (if using wooden, they might not be as long so you may have to make more; soak wooden skewers in cold water for 30 minutes before threading shrimp onto them) and lay on a jelly roll sheet or any pan that will hold them in one layer. Marinate shrimp: In a small bowl, mix all ingredients well and spoon over skewered shrimp, cover completely. Slip into a plastic bag and refrigerate for at least 6 hours. Grill shrimp: Grill skewered shrimp over ashed coals for 3-4 minutes; turn and continue cooking 3 minutes more until done. Serve immediately with lemon wedges.
Combine the yeast and 2 1/2 Cups of the flour in a large mixing bowl. Heat together the water, butter, sugar and salt in a medium sized sauce pan over medium high heat until just warm, stirring occasionally to melt the butter. Add to dry ingredients in mixing bowl. Add potato soup and beat at low speed for 3o seconds, or until blended. Beat 3 minutes at high speed. By hand, stir in the rest of the flour to make a moderately stiff dough. Turn onto lightly floured surface and knead until smooth, about 5 to 6 minutes. Shape into a ball and place in a greased bowl, turning once to coat. Cover and let rise until double, about 50 to 60 minutes. Punch down, cover and let rest 10 minutes. Divide dough in half. Shape into two loaves and place in two greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Cover and let rise until double, about 30 minutes. Heat oven to 400 degrees. Bake 20 to 22 minutes or until lightly browned and loaves sound hollow when tapped. Let cool in pans for 10 minutes. Remove from pans and place on racks. Pour 1 to 2 tablespoons melted butter over tops. Let cool completely. 2 loaves.
Mix all the ingredients together in a bowl. Store in an airtight container. NOTE: To make this a wet rub, simply add 1 tablespoons lemon/lime juice and 1 tablespoons olive oil.
In a mixing bowl, whisk the olive oil while adding the lemon juice. Continuing to whisk, add the remaining ingredients.
Preheat oven to 240°C or 220°C if using a fan-forced oven. Toss the chopped potatoes in half of the oil in a shallow baking dish. Roast the potatoes, uncovered for about 30 minutes, or until they are lightly browned. Meanwhile heat the remaining 4 teaspoons of oil in a large frying pan. Cook the garlic and onion , stir, until the onion softens. A few minutes. Add the tomatoes, paprika and thyme to the onions. Cook about a minute, until the tomato softens. Add the stock and piri piri sauce to the tomatoes. Bring to the boil. Reduce heat and simmer uncovered for about 10 minutes. stir occassionally. You want the sauce to thicken slightly. Remove the potato from the oven. Reduce the oven temperature to 180°C or160°C if using fan-forced. Pout the sauce over the potatoes. Return the pototoes to the oven and bake, uncovered for another 20 minutes. Serve the potatoes sprinkled with the chopped parsley.
Soak the glutinous rice in water overnight; drain well in a colander. Mince the pork and the ginger and green onions. Lightly beat the egg and combine in a bowl with the light soy sauce, wine, water, cornstarch, sugar, and the salt. Take about 1 tablespoon of filling and form into a ball with the rest of the pork mixture. Roll the pork balls lightly over the dried glutinous rice until they are completely coated. Place the pork balls on a heat proof dish 1/2 to 1" apart place the dish on a rack in a pot, cover and steam over boiling water for between 25 - 35 minutes.
Heat the oil in a large heavy skillet over medium heat. Add garlic and saute until fragrant, about 30 seconds. Stir in sage and thyme. Add tomatoes and increase heat to medium-high and simmer for 2 minutes. Add beans and simmer until tomatoes are tender and juices evaporate by half, about 5 minutes. Turn off heat and stir in prosciutto, being careful not to overcook the prsciutto. Season with salt and pepper to taste and serve over the arugula or mixed greens.
Preheat oven to 350 degrees. Place the bread in a single layer on a baking sheet and bake until dry and lighthly browned, about 20 minutes. Cool,. Spray a 9 x 9 baking dish with non-stick spray. Mix crystallized ginger into the apricot preserves. Spread the cream cheese on one side of half of the slices of french bread. Place the cream cheese topped slices in the baking dish, cream cheese side up. Spoon apricot preserves over bread and top each slice with a plain slice of french bread (forming sandwiches). Mix together the eggs, milk, cream, sugar, vanilla, nutmeg and cinnamon. Pour mixture over the bread slices. Place plastic wrap over the top and refrigerate overnight. (Note: To keep the bread submerged, place a weighted plate or saucer on top of the plastic wrap). Next Morning: Preheat oven to 350 degrees F. Mix together the butter, brown sugar, cinnamon and maple syrup until smooth. Stir in the walnuts. Evenly drop the topping mixture over the casserole. Bake for approximately 50-60 minutes or until golden brown and set. Cool for 10 minutes before serving.
Preheat oven to 350 degrees. On a parchment paper lined baking sheet, draw a 9 inch circle with a pencil on the paper, flip over paper so that the pencil makes don't touch the meringue. In a large bowl with an electric mixer on high speed beat egg whites until satiny peaks form, then beat in sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle vineger, cocoa, and chocolate over meringue. Gently fold everything together until cocoa is mixed inches. Mound the meringue onto the parchment paper within the circle, smoothing the top with a spatuala. Place in oven, then immediatly turn down tempature to 300 degrees and cook for about 1 hour. It should look dry and crisp on top, but look gooey inside. Turn of the oven and open the door slighty, let the pavlova cool completley in the oven. When your ready to serve, invert meringue onto a big plate, peel of paper, and top with whipped cream, raspberries, and grated chocolate. Keep leftovers in the fridge.
Cake:. Preheat oven to 375°F. Grease 8-inch springform pan. (If not available, use 2 8-inch cake pans and grease and flour them.). Beat egg yolks and sugar in large mixer bowl until pale and creamy. Fold in hazelnuts, flour, and almond flavoring. Beat egg whites until stiff and fold into egg yolk mixture. Spread batter gently in prepared pan(s). Bake springform pan about 40 minutes, (bake 2 8-inch cake pans about 20 minutes), or until wooden pick inserted in center comes out clean. Cool thoroughly, even overnight, on rack. Filling:. Blend cornstarch, sugar, a little milk and egg yolks. Bring remaining milk to boil. Stir hot milk and vanilla into cornstarch mixture. Return to heat and bring back to boil. Cook a few seconds, stirring constantly, until thickened. Cool, stirring frequently. To Assemble Cake:. If springform was used, cut cake into 2 layers. (If used 8-inch cake pans, use both layers.). Spread 1 layer with filling. Top with second layer. Knead almond paste to soften. On a surface sprinkled with icing sugar, roll out almond paste to a round large enough to cover top and sides of cake (about 14-inch diameter). Press onto cake. Blend icing sugar with enough lemon juice to give a coating consistency. Spread over cake and decorate as desired.
Heat the oven to 425F. In a roasting pan, combine the parsnips, onions and rosemary. Season with salt and pepper. Add the olive oil and toss until the vegetables are thoroughly coated. Roast for 40 to 45 minutes, shaking the pan every 15 minutes, until the vegetables are deep amber.