HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fill a large stock pot with water and bring to boil. Boil the potatoes until tender. Drain. Transfer the potatoes to a large bowl and mash them well. Add the diced onion, olive oil, salt, pepper and lemon juice. Stir. Fry the yellow onion in a little bit of olive oil until crispy. Set aside. Lightly fry the pine nuts until browned being careful not to burn them! Garnish the crispy onions and browned pine nuts (and fresh flat leaf parsley if desired) on top of the mashed potatoes.
Preheat oven to 350°; prick duck skin all over with a sharp fork, skewer, or thin-bladed knife; try not to hit the meat (the fat layer is usually about 1/4 inch thick). Season the duck with salt and pepper and place it, breast side down, on a rack in a roasting pan. Roast the duck for 15 minutes, prick the exposed skin again, then roast another 15 minutes. Brush with a little soy sauce, and then turn it breast side up. Prick again, brush with a little more soy sauce, then roast until the meat is done, about another 45 minutes; all juices, including those from the center vent, should run clear and the leg bone should wiggle a little in its socket. When the bird is done, an instant-read thermometer inserted into the thigh will measure about 180°. Increase heat to 400° for the last 10 minutes of cooking if the duck is not as brown as you like. Carve duck and serve.
In a heavy non-reactive saucepan, combine mustard, brown sugar, vinegar and beer. Season with chili powder, black, white and cayenne pepper. Bring to a simmer over medium high heat. DO NOT BOIL, or you will scorch the sugar and peppers. Reduce heat and simmer for about 20 minutes. Mix in the Worcestershire sauce, butter, and liquid smoke. Simmer for another 15 to 20 minutes. Add a few dashes of the hot sauce to taste. Pour into an airtight jar and refrigerate over night to allow flavors to blend. This will keep in fridge for a couple of weeks.
Cook coucous according to package directions, drain and rinse in cool water. Combine remaining ingredients and cover and chill till ready to eat.
Slice beef rib eye roast or prime rib into approximately 2 1/2 to 3 inch long, 1 1/4 to 1 1/2 inch wide and 1/4 inch thick. Roast sesame seeds in a frying pan by heating the pan on medium. When you hear 2-3 pops, remove from heat. Partially grind sesame seeds using mortar and pestle or coffee grinder. Combine all ingredients in a bowl and marinate beef slices for 6-8 hours. Keep in the refrigerator. Remove meat slices from the marinade and grill quickly on a medium heat, about 1 to 1 1/2 minutes per side to your own liking.
Heat Oil, brown bacon until tender. Add ground beef, ground pork & onion and cook until meat is done. Add all remaining ingredients except the tomato paste and simmer under low heat for 1 hour. Add tomato paste and continue simmering for another 15 minutes. Serve over mostaccioli noodles.
Set oven to 200C or 390°F. Mix the sausage with the onion; set aside. Separate the puff pastry sheets into three sections (along fold lines). Flour your hands, rolling pin, and workspace lightly to avoid sticking. One section at a time, roll the pastry thin, and set it lengthwise on floured workspace. Place the sausage/onion mixture (about a half-inch wide and a half-inch tall) along the middle of the pastry sheet. Brush the top and bottom edges of the pastry sheet with egg; bring them together at the top of the sausage and seal them. Brush the entire top of the roll with egg. Cut the roll into one-inch sections. Cut two small vent slits on top of each section. Place sections on ungreased baking sheet and bake until the pastry is golden brown (mine typically take 10 to 15 minutes).
Preheat oven to 475 degrees with a baking sheet inside. Combine Parmesan, garlic powder, paprika, cayenne and salt in small bowl. Coat potatoe wedges with 1 Tbsp oil in a large bowl, then add Parmesan mixture, tossing to coat. Remove baking sheet from oven and coat with remaining oil. Place wedges on the pan and roast until golden, 15 minutes per side. Return fries to bowl and toss with parsley.
Stir together Clamato juice, ketchup, lime juice, hot sauce, salt, onion, and cilantro in a large bowl, then gently stir in avocado, crabmeat, and shrimp. Spoon into 6-or 8-ounce glasses or cups.
Slice each pecan half into three lengthwise pieces. Mix together the cinnamon and brown sugar. Toss pecans with melted butter, then with the cinnamon/sugar mixture, tossing well to ensure a thorough coating. Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized. Remove the baking sheet from the oven, slide the parchment together with the nuts off the sheet to cool, and set aside.
Place a large skillet over medium-high heat. When the pan is hot, add olive oil to the pan along with the spices. Then toss in your brussel sprouts. Sprinkle some salt and pepper over the brussel sprouts and let them sit for a couple minutes until they begin to burn just a bit. Use a spoon or a flip of your wrist to turn the brussel sprouts over to cook on the other side. Once the brussel sprouts have been flipped, add in a few tablespoons of water and cover the pan with a lid. Keep an eye on them, being sure to move them around once more so the little guys don't stick to the pan. While the brussel sprouts finish cooking, add a medium skillet over medium-high heat. Add your diced bacon to the pan. As soon as the fat begins to render out into the pan, add the sliced chicken sausage. Stir somewhat regularly for about 7 minutes. When your brussel sprouts are soft enough to stick a fork through, remove from heat, salt and pepper once more, then place in bowl. Top with your cooked bacon and sausage.
Mix all ingredients in a large bowl. Cover and refrigerate, stirring occasionally, at least 3 hours. Serve and enjoy!
Place a thawed chicken breast in a preheated 8 inch cast iron frying pan or one with a non stick surface and sear each side for 2 minutes. Add warm beer and poach the chicken uncovered for 15 minutes. Bring 2 quarts of salted water to a boil, and after the chicken has been poaching for 8 minutes, add the dried pasta to the boiling water. After the chicken has cooked for another 8 minutes, remove the chicken and add the onion to the poaching liquid. Dice the chicken, return it to the frying pan, drain the pasta, add it to the frying pan, and add the diced olives. Cook mixture for another 2 minutes, and serve. Salt and pepper to taste.
Cook and drain noodles as directed on package; keep warm. Heat oil in 12" nonstick skillet over medium-high heat. Cook chicken in oil 4 to 5 minutes, stirring occasionally, until no longer pink in center. Stir in dry seasoning mix, water, sugar and soy sauce. Heat to boiling; boil 30 seconds to 1 min., stirring constantly until sauce has thickened. Stir in noodles; toss to coat. Before serving, sprinkle with green onions, peanuts and crushed red pepper. Note: To really knock up the heat level, 3/4 cup szechuan sauce can be substituted for the water, sugar and soy sauce. Taste before adding any additional crushed red pepper. I doubt that you'll need it.
Brown ground beef with chili powder,red pepper,cumin,salt,onion,garlic and jalapeno. Set beef mixture aside. In a large deep skillet with a lid, heat oil and add fideo,broken into small pieces, and orzo. Stir constantly for 2-3 minutes, allowing pasta to brown lightly. Turn heat down to medium. Add beef mixture to skillet with pasta. Add canned tomatoes juice included. Add canned green chilies. Mix beef bouillon powder with 2 cups hot water and add to pasta. Place lid on skillet and let simmer for 20-30 minutes, until pasta is cooked. Top with grated cheddar cheese.
Cook chicken. Chop coarsely. Wash all fruits and vegetables. Chop them all coarsely. Put all ingredients in a large Pyrex bowl. Toss ingredients with mustard and mayonnaise.
Heat the olive oil in a large skillet, add the onions and cook until they are soft. Add the spices and ground lamb, cook until the meat is evenly browned, breaking it up as it cooks. Stir in the tomato paste, salt and parsley, cook for another minute. Set aside to cool. Can be made ahead. When ready to cook, heat a griddle or large cast iron pan very hot. To four pitas, divide lamb mixture and top each pita with mixture, leaving a 1/2-inch border around the edge. One at a time, place on grill and heat for 5 minutes. Remove to plate. Put 1/4 of the parsley, onions and tomatoes on the pita. Squeeze a lemon wedge over the top. Roll the pita up like a crepe. Wrap it in parchment to make it easier to eat or spear it with a toothpick to keep it closed.
Put the potatoes into a saucepan, cover with water, bring to the boil and simmer for 10-15 mintes until just tender - drain. Meanwile heat the olive oil in a large saucepan, add the onion and peppers, cover and cook gently for 10 minutes, stirring from time to time. Boil your basamati rice until soft and fluffy, set aside keeping it warm. Add the mustard seeds, stirring over the heat for a minute or two until they start to pop, then stir in the turmeric, ginger, garlic and curry leaves and cook for a furter minute or two. Stir in the drained potatoes and the bananas, then add the water, coconut cream and tamarind paste. Bring to the boil, then leave to cook gently for 5-10 minutes until the sauce is thick and the flavours blended - season with salt and pepper. Quickly add the cashews to the rice and fork through, then serve the rice and curry together on a warmed plate.
In a large skillet heat butter. Add chicken, onion, and green pepper; cook and stir until the chicken is cooked through. In a 1-1/2 qt baking dish mix mushroom soup, water, and spices. Add rice and chicken veggie mixture and stir. Cover and bake at 375 F for 55 minutes. Stir well before serving.
Combine the onion and the lemon juice, then add the curry powder. With an electric beater slowly beat in the salad oil. Place the drained olives in a jar, then pour the curry mixture over them. Close the jar and refrigerate for at least 3 days to allow flavors to blend.
In a large measuring bowl, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam). In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs. Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing. Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes-it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size. Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball them up with your hands, and place them on a baking tray or wire rack to wait. Cover the doughnuts holes with a cloth to rise while you heat the oil to 375°F. Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don't overcrowd and stick together. Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won't get that delicious coverage!
Saute the onions until they are a very pale golden colour. Add the beans, cilantro, garlic & the salt. Stir, then cook on a medium heat for 5 minutes. Reduce the heat & cook on a low simmer for 15 minutes. Serve at room temperature.
Brown ground beef in skillet. Drain grease. Add salt, onion & green pepper to beef in skillet. Simmer for 10 minutes until sweating and starting to get translucent. Add remaining ingredients to skillet. Mix well. Taste. Adjust if necessary for personal tastes. Reduce heat, cover and simmer for 25-30 minutes. Stir occasionally. Serve on toast bread or hamburger buns.
Saute the onion and garlic with oil in a medium pot for 2 minutes. Add 2 tablespoons water, black pepper and salt. Stir for1 minute. Lower the heat, add spinach, quick stir for five minutes; add the Italian seasoning or parsley; remove from heat before it releases water. Add the peppers, mix and cover it. Serve it cold or hot.
In a large bowl, mix together the baking soda, flour, baking powder, brown sugar, salt and cinnamon. In another bowl, whisk together the eggs, buttermilk, sour cream and melted butter; add to the flour mixture and stir JUST until the flour is moistened. Stir in the grated apple. Drop a scant 1/4 cup of batter onto a hot lightly greased griddle. Cook, turning once until golden brown.
MAKE GARLIC VINEGAR NIGHT BEFORE. Heat vinegar slightly. Pour over peeled and sliced garlic cloves to taste. Let stand overnight, strain and discard garlic. MIX INGREDIENTS. In a glass jar, combine 3/4 cup garlic vinegar with molasses and onion powder. Refrigerate and use as needed. Warm and shake well before using. Lasts about 1 month refrigerated.
Place chicken and 2 cans of broth in crockpot on low for 6-8 hours or until juices run clear. When cooked, remove from liquid, allow to cool, then shred or chop. Cook egg noodles according to package directions. Saute bacon and garlic in medium saucepan until bacon slightly browned, not too crispy. Remove from pan. Add butter to drippings and melt completely. Add 4 tbs flour and cook for one minute, whisking occasionally. Add skim milk, starting with a tbs or two until you've added the full 2 cups, whisking to prevent lumps. Bring to a simmer and allow to thicken until it covers the back of spoon. Add in: bacon, garlic, chicken. Serve over hot egg noodles.
Set machine setting for"light", if able. Add all ingredients as per machine instructions. Operate machine. Enjoy your loaf!
Add a scoop of ice to a cocktail shaker, add vodka, creme de cacao & rose water & shake vigorously. Strain into a chilled martini glass & garnish with a cube of turkish delight.
Pulse the crackers and sugar in a food processor or blender until mixed, about 1 minute. Add 1/4 cup butter. Press mixture into a greased 9" tart pan that has a removable bottom. Freeze for 20 to 30 minutes. Combine chocolate and remaining butter in a bowl. Bring the cream and cinnamon to a boil before pouring over the chocolate. Let sit for a minute before stirring. Spread ganache in the crust. Top with berries.
Wash the leek and slice it thinly at an angle, creating a more interesting shape. Wash, peel and slice the carrot thinly at an angle. You can cut a couple of grooves along the side of the carrot before slicing. It produces a nice flower shape. Soak, wask and slice the mushrooms. Soak the wakame seaweed in water for a few minutes. Drain. Remove tofu carefully from the box. Cut into small cubes. Bring the soup stock to a boil in a pot. Add the leek, carrot and shiitake mushrooms. Bring soup back to a boil and simmer for 2 minutes. Add the wakame seaweed and tofu cubes. Stir in the salt and cook for 2-3 minutes. Remove from heat. Add the sesame oil and spring onions. Serve.
Saute the onion in half of the butter until it is translucent. Add the mushrooms and cook 2-3 minutes. Add the rice and cook,while stirring, until the rice gets shiny and translucent around the edges. Add a ladle of bouillon and cook until it is absorbed. Add the safron. Continue adding the bouillon (one ladle at a time and cooking until absorbed) until the rice is cooked and all the bouillon is absorbed. Add the remaining butter and parmesan, stir. Serve topped with chopped parsley.
Saute onions in oil in a cast iron dutch oven, or any other pot, over medium heat until soft, about 5 minutes. Add turkey and cook, stirring and breaking up clumps, until browned. Add salt, pepper, cumin, garlic, basil (or whatever other dried herbs you have on hand), and red pepper flakes (I like it spicy, with plenty of garlic, but how much is totally up to you), and stir. Then, add flour and mix in thoroughly. Add chicken broth and stir, scraping up and bits that might've gotten stuck to the bottom of the pan. Add beans and spinach. The spinach won't fit at first (as it needs to cook down a bit), but just keep mixing it in to the rest of the hot ingredients until it's wilted. Once everything is thoroughly mixed, bring to a boil, then turn it down to simmer for about 30-45 minutes, stirring occasionally. Remove from heat and serve hot, with grated cheese for sprinkling and crusty bread, if you have some around. Yum!
Combine muesli mix, grated pears, chia seeds, yoghurt, and maple syrup in a bowl. Chill for at least 4 hours. Transfer into serving bowls and top with bananas and walnuts.
Butter a 20 cm round sandwich tin, at least 2.5 cm deep, then place the flour, sugar, baking powder and salt into a bowl. Rub in the butter, until the mixture resembles fine breadcrumbs. Break the egg into a separate basin and beat it together with the milk. Then pour this on to the rubbed in mixture and stir with a wooden spoon until it forms a soft dough. Next turn the mixture into the prepared tin and carefully level it off with the back of a spoon. Skin the peaches by placing them in a bowl and pouring over enough boiling water to just cover them. Leave the peaches for a minute or two, then drain and carefully peel off the skins. Slice each peach fairly thinly, discarding the stone and arrange the slices over the top of the cake mixture. In another bowl mix the sugar, cinnamon and nutmeg together and sprinkle this over the top of the peaches. Follow this with a sprinkling of melted butter, then bake for 30-35 minutes in a preheated oven at 200 C / 400 F / Gas 6 or until the mixture is slightly risen and seems lightly browned and bubbly. This is nicest served warm with some very cold pouring cream.
Combine the coconut water, gelatin and sugar in a saucepan. Simmer for about 3 minutes or until gelatine and sugar has dissolved. Coat the bottom of a small loaf pan with the gelatin mixture. Put in the freezer to set a bit for 3-5 minutes. Arrange fruits on top. Pour in remaining gelatin. Wrap with plastic and chill for at least 4 hours. To remove from the mould, dip the loaf pan in hot water for a few seconds and invert onto a serving platter.
Prick eggplant with fork and bake for 20-30 minutes at 450 until it collapses on itself. Slice open to let cool. Drain garbanzo beans and put into Vitamix or food processor. Add peeled garlic, tahini, olive oil, and lemon juice. Start pulsing machine. Chop parsley and add. Using your fingers remove the flesh of the eggplant from the skin. Pull out the seeds. Add the flesh to the food processor. Pulse until desired consistency. Add salt as desired.
Place chocolate in food processor; process until chocolate is chopped. Combine cream and butter in 1-cup glass measuring cup and microwave at high 1-1/2 minutes or until butter is melted and cream begins to boil. With food processor running, pour hot cream mixture through food tube, process until chocolate melts. Add liqueur and vodka, process until blended. Pour chocolate mixture into medium bowl, cover with plastic wrap and refrigerate overnight. Shape chocolate mixture into 1-inch balls and roll in walnuts. Store in airtight container in refrigerator. Let stand at room temperature 2 to 3 hours before serving.
For the sauce Adjust oven rack to middle position and heat oven to 375 degrees. Pulse 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to bowl. Repeat with remaining can tomatoes. Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes. Stir in basil; adjust seasoning with salt. For the filling: Combine ricotta, 1 cup Parmesan, mozzarella, eggs, spinach, 1 teaspoon salt, 1/2 teaspoon pepper, basil, and nutmeg in medium bowl; set aside. To assemble: Pour 1 inch boiling water into 13 by 9-inch broilersafe baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish. Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread generous 1/4 cup cheese-spinach mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered. Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Remove baking dish, adjust oven rack to uppermost position (about 6 inches from heating element), and heat broiler. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Broil until cheese is spotty brown, 4 to 6 minutes. Cool 15 minutes, then serve.
Cook and drain the ground turkey and place it into a 2-quart casserole dish. Layer the green beans on top of the ground turkey. Spread the cream of mushroom soup on top of the green beans. Place the sliced cheese in a layer over the top of the soup. Scatter the tater tots over the top of the casserole, making sure to cover the surface. Cover with a lid and cook at 400°F for 45 minutes or until the tater tots are browned.
Heat the oven to 350 degrees. Line and butter two 8-inch round cake tins. Put all the cake ingredients into the food processor and whizz until smooth. If the mix is a little stiff, ass 1-2 tablespoons water and whiz again. Divide between tins, level and bake for 30 minutes or until springy. Leave for 5 minutes then cook on a rack. Clean the food processor. Whizz the butter and icing sugar. Add the chocolate and whizz again. Icing the top of one of the cakes then put the other cake on top and ice that one too.
Preheat the grill to 375 degrees F. In a small bowl, mix together the smoked paprika and 2 to 3 tablespoons olive oil. Set aside. Season the steaks with salt and pepper on both sides and drizzle with olive oil. Put the steaks on hot grill and sear on each side until desired doneness, about 4 minutes. Top with the peppers and provolone and cook until the cheese is melted. Brush the steak rolls with the smoked paprika oil and grill until slightly charred. Cut the steaks in half, lengthwise and put them on top of each other on the bottom half of the roll. Top with the herb salad and cover with the top half of the roll. Serve.
Bring a large pot of water to the boil. Add the noodles and cook according to package directions. Drain well. When cool enough to handle, separate the noodles. Note: I much prefer to use fresh pasta sheets. In a large skillet, heat the olive oil over medium heat. When hot, add the onion and garlic; saute 2 minutes. Then add ground veal and beef; saute until almost cooked through. Drain well and put back on the stove. Add the oregano, rosemary, about 1/2 teaspoon salt and 1/4 teaspoon pepper. Saute until the meat is cooked through. Remove from the heat and set aside. In a bowl, stir together the ricotta, parsley, half-and-half, 1/4 teaspoon salt and pepper; set aside. In a separate bowl, combine the mozzarella and fontina; set aside. You will need a large casserole dish for this recipe. A deep (at least 2 inches) 9-by-13-inch pan will work. Spread a thin layer of the marinara in the bottom. Put down a layer of noodles, overlapping slightly. Cover with half of the meat, half of the cheese mixture and about 1/2 cup marinara. Place another layer of pasta on top and repeat with the remaining meat and cheese. Spread all of the ricotta mixture on top. Add a final layer of pasta and spread the remaining marinara on top. Sprinkle top with the Parmigiano and Romano. Place dish on a baking sheet. Bake on center oven rack in a preheated 375-degree oven until golden on top and heated through in the center, about 25 to 35 minutes. Let cool 10 minutes before cutting.