HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a hot deep skillet crumble and brown the ground beef. As beef begins to cook, add salt, pepper, butter and chopped onion. Reduce heat and simmer, stirring often, until meat is completely cooked. Sprinkle flour over top and stir into meat and onion mixture until totally absorbed. Slowly add milk, stirring constantly, until thickened. Taste and adjust salt and pepper. Serve over the toast; place 1 or 2 pats of butter on top.
Peel and chop the onion. Cut the rind from the bacon; cut or chop it into small pieces. Chop the tomato. Heat the oil in a frying pan, add the onion and fry gently for 3-4 minutes, until soft. Add the bacon, and cook for a further 8-10 minutes, stirring well. Add the tomato and seasoning. Wash the courgettes in cold water and cut a wedge-shaped 'lid' along the length of each courgette, to leave a hollow. Pile the filling into the hollow. Put the courgettes carefully into a greased, ovenproof dish and top with the 'lids'. Cover with a piece of foil and bake in a moderate oven (350F/180C/Gas Mark 4-5) for about 45 minutes. Serve with hot, brown bread rolls and butter, and a green salad.
Place all ingredients in a food processor and mix until well blended. Use dressing over fresh Romaine greens and garlic croutons.
Equipment: 9x13 baking pan. Piping bag and large star tip. Large skewers. Directions: Preheat oven to 350 degrees F. Spray a 9x13-inch baking pan with nonstick spray. In a large bowl, mix ricotta cheese, mascarpone cheese, vanilla extract and confectioners sugar until well combined and smooth. Transfer to a piping bag fitted with a large star tip. Refrigerate until ready to use. Prepare cake according to package directions. Bake and let cool completely. Use the flat tip of a large skewer to poke holes into the cooled cake, the more holes the better. Pour sweetened condensed milk over the cake and let soak for at least 30 minutes and up to an hour. Pipe the cannoli icing into stars over the top of the cake, covering completely. Sprinkle mini chocolate chips over the top to finish.
Preheat oven to 450. Lightly oil a heavy-duty rimmed baking sheet. Put the chicken thighs on the baking sheet with plenty of room in between them. Season well with salt and pepper and roast in the hot oven for 15 minutes. Meanwhile, remove the artichokes from their package and rinse them in a colander under warm water to separate them and to begin to thaw them (it's fine if they're still partially frozen when you roast them.) Drain them well. Thinly slice half the lemon and juice the other half. Measure 4 tsp of the juice into a small bowl and whisk in 3 Tbsp of the olive oil. Season to taste with salt and pepper. Put the artichokes in a large bowl with the potatoes, thyme sprigs, lemon slices, the remaining 1/4 cup olive oil, 1 tsp salt, and a few grinds of pepper. Toss to coat well. When the thighs have roasted for 15 minutes, take the baking sheet out of the oven. Dump the artichokes, potatoes, and lemon slices onto the baking sheet in the empty spots surrouding the thighs. Try to distribute things more or less evenly and in a single layer so the vegetables get nicely browned. Keep the lemon slices toward the center of the pan so they don't burn. Continue roasting until the chicken skin is crisp, the meat cooked through, and the artichokes and potatoes are tender and browned, about 30-40 minutes. Divide the thigs and vegetables among four plates. Drizzle each serving with the lemon vinaigrette.
Toast Sesame Seeds in a saute pan on medium-low heat or on a cookie sheet in the oven until seeds begin to brown and smell toasty (remember to constantly shake them -- they burn quick! In a spice grinder or small food processor, grind the toasted Sesame Seeds with the Salt until they are a fine meal. If you continue to process them, it will make sesame butter and will make clean up that much harder. In a large saucepan, scald Half & Half, Milk and Cream. Add ground Sesame Seeds and simmer on low for 10 minutes. Kill the heat and let steep for 10 to 20 minutes. The cream mixture should taste strongly of sesame seeds. While Cream is steeping, whisk together Egg Yolks with the Sugar until pale and fluffy. Whisk in Vanilla. Temper the Egg Yolks by gradually adding hot Cream into the bowl, whisking constantly (add at least half of the hot cream). Pour the Egg mixture back into the sauce pan with the remaining cream and whisk in the Peanut Butter. Cook on low, CONSTANTLY stirring the mixture with a high-temp rubber spatula or wooden spoon. When the custard is thick enough to hold a clean line on the back of your spoon, pour through a fine mesh strainer into a clean container, pressing out any juice from the left over seeds/peanuts. Cool for several hours or overnight. Stir up mixture and freeze in your ice cream maker according to manufacturer's instructions.
Grind galangal, lemongrass, turmeric, candlenuts, belachan, shallots and dried chili paste together till quite fine. Fry the ground paste for about 30 minutes or till golden red. Use about 4 tbsp of oil. Using the large pot, fill with 3 litres of water & dissolve tamarind paste to make that much assam water. After straining, put pot to boil. When assam water starts to boil, add the ground ingredients and boil for 30 minutes to 1 hour on slow fire. At this point, add lady's fingers, salted vegetables and 1 tomato. Add a little sugar to taste if it feels like it needs it to balance out the tartness of the tamarind. Add fish about 15 minutes before serving.
Spray baking dish with cooking spray. Place two fillets in dish, and sprinkle with lemon juice and Old Bay. Top with crumbled bleu cheese. Place the other two fillets on top. Sprinkle with Parsley flakes and a little more Old Bay. Bake for 15 minutes at 375. Remove from oven and top with coconut. Broil for 2 minutes, but watch so that the coconut doesn't burn!
Heat oven to 375°. In large bowl, combine sugars, margarine, peanut butter, vanilla and egg; beat well. Lightly spoon flour into measuring cup and level off. Add flour, baking powder, baking soda and salt; mix well. If you are making the large cookies, it helps to chill the dough for an hour or so at this point, before shaping. It seems to make a firmer cookie--less likely to break. If you aren't concerned about that, you can skip this step. Shape about 1/4 cup dough (for 3-inch cookie) into a ball and place 4 inches apart on ungreased cookie sheet (6 per sheet). Bake at 375° for 13-16 minutes. Remove from cookie sheet and cool completely on wire rack.
First, heat the oil and when it is hot enough, add the seafood and chicken (lightly salted ) and fry until lightly browned. Then add the white and green beans and cook them together with the meat. While they are cooking, make a clearance in the middle of the paella pans and fry the chopped tomatoes until they look a little pasty, quickly adding the paprika, stirring quickly and immediately adding the hot water or broth until it is almost to the top of the paella pans edge. Cook all the ingredients for about 20 minutes over a high fire and tasting for salt. After 20 minutes add the rice, distributing it evenly, making sure the rice is covered with liquid. The heat should be fairly high, not interrupting the boil. It takes about 20 minutes for the paella rice to cook. Do not stir the rice once you have added it to the paella pans, just change its position so that the heat gets to all parts equally. All the broth should be absorbed when finished. Take the paella off the heat and let stand for about 10 minutes covering the top with newspaper. If the rice has been cooked correctly, the rice grains should be loose, not clumped together or having a mushy texture. For a fantastic table presentation, small wedges of lemon can decorate the border and branches of romero (aromatic herbs) in the middle. Now you are ready to dig into your paella with wooden spoons and eat directly from the paela pans!
Butter a 9x13-inch baking pan. Remove the crust from the bread, if you wish. Place them into the greased baking dish, cutting slices in half, as necessary, to completely cover the bottom of the pan. Top with half of the cheese, the ham, sliced onion, and the remaining cheese; and the remaining bread. Press the sandwiches together. Beat the eggs, milk and seasoning together. Pour slowly over the bread. Cover and place in the refrigerator for several hours or overnight. About 1 hour before serving, preheat the oven to 400°F. Mix the breadcrumbs with the melted butter and grated cheese. Sprinkle over the sandwiches. Bake for 42 to 48 minutes, until the top is golden brown and the eggs set. Remove from the oven and allow to rest 10 minutes before cutting and serving.
Melt butter in pot and add garlic, leeks thyme and 1 tsp salt. Add 1/4 cup of water cover and stew 4-5 minutes. Add mushrooms and cook 4-5 minutes more. Add flour cook 2 minutes stirring frequently. Add bouillon and water; bring to a boil an simmer 20 minutes. Puree with immersion blender till smooth. Add milk and stir. Season to taste. Garnish with parsley and fried mushrooms if desired.
Preheat oven to 350°F. Line baking sheets with parchment. Cream butter and 1/3 cup sugar until fluffy. Add the lime juice, zest and vanilla and beat until fluffy. In another bowl, combine together flour, cornstarch and salt. Add to butter mixture and beat until combined. Roll into a log and chill for 1 hour. Slice logs into 1/8-inch rounds. Place rounds on sheets and bake until golden, 11-15 minutes. While still warm, place cookies in bag with the rest of the powdered sugar and toss gently to coat. They are tender and may break apart.
Peel and cut potatoes into 1/4 inch x 1/2 inch strips. In a bowl, combine egg white and seasonings; beat well. Add potatoes; toss to coat. Spray two baking sheets with nonstick cooking spray. Place potatoes in a single layer on the two baking sheets. Bake, uncovered at 450 degrees for 20-25 minutes or until golden brown.
Wash fish and pat dry. Spread flour on a plate. Salt the fish and then dredge in flour, coating entirely. Allow to rest for 20 minutes. Heat olive oil over high heat in a saute pan large enough to hold both fish without crowding. When the oil is very hot but not yet smoking, add garlic and toss the garlic around for a minute. Place fish in the pan and brown 1-1/2 minutes on each side. Lower heat to medium, cover and roast for about 10 minutes, turning the fish once. Remove to a warmed side plate. (Note that the 10 minute cooking time is for fish about 1" thick at its thickest part. For thinner or thicker fish adjust the time accordingly.) Add wine, raise heat to high and quickly reduce to a syrupy consistency, scraping all around the pan to loosen browned bits clinging to the pot. Add the butter and swirl to melt and blend. Correct seasoning and pour sauce over fish. Garnish with additional oregano and lemon slices.
PREPARATION OF VEGETABLES: A variety of vegetables can and should be used including red, gold, and or green bell peppers. Also used are large sized zucchini squash, tomatoes, and onions. Scoop out the vegetables leaving an opening for the filling of about 1 1/2 to 2 inches in diameter and about 2-3 inches deep. Fill the scooped out vegetables with the filling mixture and place upright in a large covered casserole. Pour over the crushed tomatoes or tomato sauce with broth or 1 cup of water. Cover and cook in a preheated 350 degree oven for about 1-1 1/2 hours. Try this dish served with a dollop of Mahdzoon (YOGURT) over the filled vegetables. See my Mahdzoon recipe -- ENJOY!
Spray a frying pan with Pam, and heat over medium. Combine all ingredients. Drop into patties into the pan. Brown patties on both sides. Serve hot.
Remove any vegetables from the gravy and reserve. In a large skillet, combine potatoes and gravy/broth. Bring to boil. Reduce heat to medium. Cover the pan tightly; keep it covered between steps to preserve the moisture. Simmer for 15-20 minutes, until potatoes are almost ready. Use this time to prepare your beef - chop (if using steak/roast) and clean off as much fat as possible. Remove potatoes to a bowl, taking care to leave the leftover liquid in the pan. Add wine and deglaze. Add beef, stirring to coat with the sauce. Reduce heat to medium-low, and simmer for 30 minutes Add potatoes back to the pan, stir. Simmer for another 10-15 minutes. (Add vegetables from the gravy - I had mushrooms in mine). Reduce heat to low, and simmer until ready to serve; add more broth/wine if the pan is too dry. Slice english cucumbers into 3-4" "sticks", and serve on the side. For a bit more bite, use pickles instead.
Spread cream cheese on a rice cake or pita bread to make the clock face. Cut up little pieces of yellow and red capsicum and cut a couple of carrot sticks. Stick the yellow and red capsicum pieces where the numbers go -- Then carrot sticks for the hands of the clock. The big hand is on the 12, the little hand on the 4 -- -- time for a snack!
Combine all ingredients in a large pot. cover and marinate for 1-3 hours. Bring to a boil, then lower heat. Cover and let simmer for 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened and chicken is tender, about 20 more minutes. Serve with rice.
Place coffee in filter/brew basket, add water to coffee maker, and brew as normal. Cool completely. Refrigerate until ready to serve. Pour coffee over ice cubes into tall glasses. Add normal amounts of creamer and sugar, if desired.
Cut each potato lengthwise into 8 wedges. You should have 32 potato pieces. (like joe joes). Heat vegetable oil and butter in heavy-bottomed 12 inch nonstick skillet over medium-high heat until butter melts and foaming subsides, swirling pan occasionally. Add potatoes in single layer; cook until golden brown (pan should sizzle but not smoke), about 6 minutes. Using tongs, turn potatoes so second cut sides are down; Combine garlic, olive oil, lemon juice, zest and oregano in a small bowl, pour over potatoes and stir well. Cook on second side, about 5 minutes longer. Stirring once more, add ground black pepper and reduce heat to medium-low, cover tightly, and cook until potatoes are tender when pierced with tip of paring knife, about 5 minutes. Sprinkle with parsley, stir gently to distribute; serve immediately. (optional - add 3 oz crumbled feta and 8 Kalamata olives (sliced thin) and add in with the parsley.
Preheat oven to 350°F. Dice onion and add to a 2 qt casserole dish that has a lid. Slice weiners into 1/2 inch thick coins and add to onion. Mix soup into weiners & onion. Add water and stir until soup is dissolved. Add rice, black pepper, parsley & stir again. Bake for 10 minutes with lid off. Remove from oven & stir. Bake for an additional 25-35 minutes with lid on.
Preheat oven to 350°. In a large mixing bowl, cream together butter, shortening and sugars until light colored and fluffy. Beat in molasses and eggs; set mixture aside. In another large bowl, combine flour (no need to sift), salt, baking soda, ginger, cloves and cinnamon. Blend thoroughly with wire whisk. Gradually mix flour mixture into creamed ingredients until dough is blended and smooth. Roll dough into 1 1/2-inch balls. Dip tops in granulated sugar; place 2 1/2- inches apart on greased cookie sheet. Bake at 350° for 11 minutes. Do not overbake. Cool on wire rack. To keep cookies soft and chewy, store in a tightly covered container along with slices of raw apple between layers. These cookies also freeze beautifully.
Preheat oven to 350°F. Spread pie filling on bottom of 9x9 or 8x8 inch baking dish. In mixing bowl, combine cake mix, egg, and 1/3 c water. Beat 4 minutes on medium speed. Pour over pie filling. Sprinkle with coconut and pecans. Drizzle melted butter over the top. Bake for 35 minutes at 350°F. Serve warm with whipped cream.
For mole paste: Cut chiles open vertically, remove stems, seeds. On hot, ungreased griddle or heavy skillet, toast chiles on both sides, flattening with spatula, until skins blister and colors change. Put chiles in bowl. Add raisins. Cover with hot water; soak for 30 minutes and up to a few hours, until soft. Drain chiles, raisins then puree in blender with water as necessary. Strain through coarse sieve into large pot, pressing with large spoon adding more water as necessary. Add chocolate, bring to simmer. Toast then peel garlic and onion quarters. Put in blender. Toast almonds. Put in blender with onion and garlic. Add canela, salt, pepper, thyme and oregano. Puree, adding water as necessary. Strain into chile-chocolate mixture, pressing down with large spoon, adding more water as necessary. Cook, stirring, 15 minutes to thicken mole paste. Paste may be cooled and refrigerated for six months or frozen in airtight containers. To make sauce from paste: Toast and peel tomatoes. Puree and strain into paste. Pour in broth. Lower heat and simmer for 20 minutes. Sauce should be as thick as heavy cream. Taste and adjust seasoning. Serve over chicken or turkey pieces sprinkled with toasted sesame seeds. Sauce may be refrigerated for up to three days.
Beat eggs. Add sugar and Karo syrup and beat well. Add salt and vanilla and beat well. Coat pecans with flour, and stir them into mixture. Pour in pie shell and bake at 350 for 45 to 50 minutes. It will look puffy when done.
HEAT olive oil in a large skillet. Add garlic; saute until golden. ADD wine and stock. Simmer until half evaporates. ADD sun-dried tomatoes, shrimp and bay scallops. Simmer gently until shellfish is firm and cooked through. STIR in lemon zest and arugula. Season with salt and pepper; remove from heat. COOK pasta according to package directions. Drain. ADD pasta to sauce; mix well. Add cheese and mix again.
Preheat your oven to 400°F. Cut ends off of beans. Fill a small lasagna pan, cake pan, or casserole dish with the beans, mushroom soup and onion soup mix. Mix together well. Cook, uncovered, for 45 minutes up to an hour, stirring occasionally. Remove from oven, and serve.
Boil first 3 ingredients in heavy medium saucepan over medium-high heat until mixture is reduced to 1/4 cup, about 10 minutes. Add cream; reduce heat to low. Add butter, 1 piece at a time, whisking until just melted before adding more. Strain sauce, pressing on solids to extract as much liquid as possible. Return sauce to pan. Season with salt and white pepper. Place pan in skillet of warm water. Sprinkle scallops with salt and white pepper, then dredge in flour, shaking off excess. Heat oil in large nonstick skillet over medium-high heat. Add scallops; cook until golden brown and just opaque in center, about 1 1/2 minutes per side. Divide scallops among plates. Top with sauce and chives. Makes 6 first-course or 4 main-course servings.
Place all salad ingredients in a large mixing bowl (reserving the noodles if you are like me). Dressing: Whisk together all ingredients. Pour over salad just before serving and toss well to coat. Serve at once!
Preheat broiler. Lightly oil baking sheet. Place tomato slices on this. Drizzle slices with olive oil. Season with salt and pepper. Top with oregano and feta. Broil for 3-4 minutes until feta is browned and tomatoes slightly softened.
Saute leek in a large pan using 1/2 cup of the stock until just soft; add garlic, kaffir leaves (vein removed and cut very finely with scissors) and rice and cook a minute or two, stirring well. Bring stock to the boil in a medium saucepan, and then reduce heat to keep simmering. Add 1 cup of the simmering stock to the pan of rice and stir until stock has been absorbed; continue adding stock, a cup at a time and stirring frequently until absorbed and until all the stock has been added. Add frozen peas and the sauteed prawns and stir into risotto, cook for 1-2 minutes until peas are cooked and prawns are heated through. Garnish with parsley and serve parmesan on the side for those who don't mind the extra calories.
Slice bread into serving-size slices, but do not cut all the way through the bottom of crust; set aside. Mix remaining ingredients together; spoon mixture between slices of bread. Wrap loaf in aluminum foil; sprinkle with a few drops of water and seal tightly. Bake at 350°F for 30 minutes, or until cheese is melted.
Make the zucchini cups: Preheat the oven to 350 degrees F and spray a non-stick mini muffin pan with oil or cooking spray. Take the shredded zucchini, wrap in a clean dish cloth and bring the edges up to meet. Twist the cloth at the top and squeeze over a sink to remove as much moisture as possible from the zucchini. Unwrap and tip into a large bowl. Add the eggs, salt, scallion, dill, parsley and cheese to the bowl. Stir well to mix. Add the breadcrumbs and stir again to combine. Divide the mixture among the 24 wells of the prepared mini muffin pan - you should be using about 1 tablespoon of the zucchini mixture for each well. Use a teaspoon to press the mixture into cup shapes in the muffin tin, as in the video. Bake for 12-15 minutes until just starting to turn golden brown around the top edges. Remove from the oven and let cool slightly before using a small spatula or butter knife to help you remove the cups to a wire rack to cool completely. Make the shrimp: Place the raw shrimp in a large bowl. Add the cornstarch and salt and stir to coat well. Crack in an egg and stir again to coat. Half fill a deep frying pan with the canola oil. Heat to 375 degrees F. Carefully lower in a few shrimp at a time. Let them cook until light golden brown then flip and cook until the other side is light golden brown. Use a slotted spoon to remove the shrimp to a plate lined with paper towel to drain. Repeat with all the shrimp. In a large bowl mix the mayonnaise, sweet chilli sauce and hot sauce. Tip the hot shrimp into the bowl and stir to coat. Assemble: Place a shrimp in each baked zucchini cup. Sprinkle with chives and serve immediately. Notes: To give the zucchini cups the best possible texture, use breadcrumbs (as the recipe is written) instead of flour as seen in the video. Tools: For the most success making the zucchini cups, use this non-stick Wilton 24 cup mini muffin tin: https://www.amazon.com/Wilton-Perfect-Results-Non-Stick-Cupcake/dp/B004EBS16G. If you do not have a non-stick muffin tin, be sure to grease and flour your pan.
Beat cream cheese until creamy; add lemonade and condensed milk; mix until well blended. Fold together 3/4 of cream cheese mixture and 2/3 blueberry pie filling mixture. Spread into crusts; chill. Garnish with remaining cream cheese mixture and remaining pie filling.
Heat beef stock to a simmer in a medium saucepan over medium heat; add thyme, rosemary and mushroom stems. Simmer 30 minutes. Heat 1 Tbs of the oil in a large skillet over medium-high heat; add bacon & green onions. Cook stirring occasionally, until bacon is crisp; add sliced mushroom caps. Cook stirring often, 3 minutes. Add 1/4 cup of the wine; heat to a simmer. Simmer 10 minutes. Add beef stock/mushroom mixture and the cream (or half-and-half) to skillet; heat to a simmer. Simmer 15 minutes. Meanwhile, in a separate heavy skillet heat 1 Tbs of the oil over high heat until very hot, cook tenderloin slices, in batches, adding more oil if necessary until lightly browned, about 2 minutes per side. Season with salt & pepper to taste (remember bacon/prosciutto can be salty). Set aside, keep warm. Add remaining 1/4 cup of wine to the heavy skillet the tenderloin was cooked in; cook, stirring to scrape up browned bits, until wine reduces by half, 5 minutes. Add this to the simmering mushroom sauce. If mushroom sauce seems thin - thicken with 1 tablespoon of cornstarch dissolved in 2 tablespoons of cold water. Add parsley & pepper to taste. Serve pork with sauce.
Cake:. Stir together first 5 ingredients. Pour batter into alightly greased 9 inch square pan. Microwave chips and 2 tablespoons milk in a 2 cup glass measuring cup at HIGH 1 1/2 minutes or until melted, stirring twice. Swirl melted chocolate gently through batter with a knife to create a marble effect. Sprinkle Coconut-Pecan Topping on top of batter. Bake at 350F for 20-25 minutes or until golden brown. Coconut-Pecan Topping:. Stir together all ingredients. 1 cup.