HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown lightly lamb meat in butter. Add salt and spices and stir for 2 minutes. Add two cups rice, stir and add the 31/2 boiling Chicken Broth and mix well. Bring to Boil. Cover and simmer for 20-25 minutes or until rice is tender and water is absorbed. Let cool for 1/2 hour and put in large serving dish and ready to serve. You can serve with natural plain yogurt if desired. (optional). in the meantime rice is cooling saute 1/2 cup pine nuts (pignoli nuts)in 3-4 tbs. olive oil or vegetable oil until light brown. Decorate rice and meat dish with the sauted pine nuts and serve.
Brown ground beef and drain. Add tomato sauce and water. Add the rest of the ingredients and simmer 2-4 hours until most of the water is absorbed, can do this on the stovetop or crockpot. You can divide into portions to freeze and thaw as needed for your dogs!
Combine all ingredients except last two in a pot and bring to a boil. Simmer 5 minutes. Blend butter with flour. Add to the corn. Mix well and remove from heat. Variation:. Put finished corn in heat proof casserole, sprinkle with parmesan cheese and place under a broiler until evenly brown.
Preheat oven to 350 degrees F. Grease 8" square baking dish and set aside. In a large bowl, mix dry ingredients. Pour in wet ingredients and stir until smooth. Pour mix into prepared baking dish. Bake for 20 minutes or until toothpick comes out clean. Let stand until completely cooled. Sift powdered sugar over the top, serve in squares.
Prepare the stuffing: In a medium saucepan, melt the butter and saute the onions, garlic, celery, bell pepper, and mushrooms over medium heat until the vegetables have softened (about 10 minutes). Stir in parsley, thyme, salt, and pepper, mixing until well combined. Toss with bread cubes gently. Add liquid until bread cubes are just barely mushy on the outside (you may not need the whole 1/4 cup liquid, or you may need a little more). Stuff the pork chops: Slice pockets into the pork chops toward, but not quite reaching, the bone. Stuff each pork chop and seal with toothpicks (I jam pack the stuffing in there, feel free to do the same). Saute the pork chops in 2 tablespoons butter for about 5 minutes per side, until browned. Remove toothpicks and set pork chops in a casserole or other baking dish that will hold them. If there is any stuffing left over, you may mound it on top of the pork chops. Preheat oven to 350 degrees F. Prepare the sauce: In a medium saucepan, melt the butter and add all the vegetables. Cook over medium-high heat, stirring often, until all the vegetables are tender and the onions are translucent. Lower heat to medium and sprinkle with flour. Cook, stirring constantly, for about a minute. Whisk in the milk, scraping the pan as you go to get up all the flour. Cook, whisking often, until mixture begins to boil and thickens to a slightly thicker consistency than heavy cream. Immediately remove pan from heat and stir in cheddar cheese, stirring until the cheese is melted. Add salt and pepper to taste. Pour sauce over the pork chops. Prepare the topping: Stir the breadcrumbs into the butter until well combined. Sprinkle topping over the pork chops. If you're daring, lightly sprinkle the top with some very very finely grated cheddar cheese. Bake at 350 degrees for about 25 to 30 minutes, until the top is browned and the sauce is bubbly. Let stand for about 10 minutes unless you like third degree burns in your mouth. Enjoy!
In a large skillet, heat sausage, garlic, and peppers until tender. Add remaining ingredients (except for green onions) and heat to boiling. Reduce heat to low, cover pan and simmer for 10 minutes or until rice is tender. Remove from heat and stir in green onions before serving.
Scrub the beets very well and chop into 1" chunks. Put all the ingredients into the 1 gallon glass jar. Stir well and put the lid on it but not too tight because you need some gas to escape. Set aside 3 days in a shaded room average temperature 78 degrees is very favorable Skim any excess lacto-ferment from the top with a spoon or stir it in whatever suits you. put in the fridge - drink at will. serve chilled. makes 12 cups or 24 - 4oz servings.
Bring water to a boil and remove from heat. Add margarine, salt, pepper, garlic powder, and milk. Stir until the margarine is melted. Add the potato flakes. The mixture should be pretty thick and dry. Add a slightly beaten egg and mix well. Let the potatoes sit to cool down. Divide potato mixture into 6 balls. Sprinkle corn starch on one hand and carefully spread one of the potato balls on your hand pushing down in the middle. Place a tablespoon of prepared picadillo in the middle carefully folding the sides over the meat until it is completely sealed. Roll the stuffed balls in corn starch - this will help keep the mixture together during frying. Fry over medium-high heat until golden. Note: all purpose flour can be used instead of cornstarch.
Heat skillet over medium heat. Toast peppercorns & allspice berries until aromatic, about 3 minutes. Remove and smash or grind. Coat pan with oil. Add chicken and brown chicken on all sides, 2-3 minutes adding pepper and allspice. Set aside & cover. Over medium-high heat, add onion,garlic, ginger root, habanero peppers, sweet potato and red pepper. Saute until browned, about 4 minutes. Pour in broth, bring to a boil over high heat. Add orange zest/peel and dark rum. Add (optional) habanero powder for additional "heat." Reduce burner to medium and cover to cook veggies until tender, about 10 minutes, stirring half way through. Meanwhile, make a slurry with cornstarch and orange juice. Uncover, stir and squeeze in lime juice. Add chicken. Slowly add orange juice slurry and cook until sauce is thick, adding chicken broth to thin it out if needed. Cook another 5 minutes to finish chicken and incorporate flavors. Garnish with coconut and scallions. This recipe can be made using leftover chicken, ground pepper & allspice, jarred garlic & ginger for a quicker meal, although flavor won't be as distinctive. Another quick meal/pantry option is to substitute 1/2 cup of orange/apricot marmalade in place of the orange juice & cornstarch slurry, lime juice and orange peel. The final flavor will be sweeter and more pungent. For extra zing at the table, Trinidad mustard sauce or a sweet-chili habanero sauce are nice condiments to use.
Mix everything together, except the pork. Pour mixture into large freezer bag. Add the meat cubes & seal the bag tightly. Scoosh (is that a word?) the bag gently until all the meat is coated. Place bag in bowl in the fridge and let mixture marinate overnight, turning occasionally. When ready to cook, place the meat on skewers (soak wood skewers in water for 20 minutes prior to putting the meat on them). Grill in covered BBQ over indirect heat, turning frequently until browned and cooked to your taste (slightly pink inside to well done). Slightly pink is better. Enjoy!
Place the sponge fingers on a plate and drizzle over half the Marsala or orange juice and use to line the sides of a 500g loaf tin. Place the ricotta, mascarpone, grated chocolate, remaining Marsala or orange juice, icing sugar and mixed peel in a bowl and mix well. Spoon the marcarpone mixture into the loaf tin and smooth the top. Chill for 1-2 hours or overnight. To serve, turn out onto a serving plate and dredge with cocoa.
HEAT oven broiler. Place rack 6 to 7-inches from heating element of oven. Lay chilies directly on oven rack. Broil 10 to 15 minutes or until chilies are brown and blistered, turning occasionally with tongs. Place chilies in bowl and cover with plastic wrap. Allow to rest 5-10 minutes. Peel skin, remove stems and seeds; chop. HEAT oven to 350°F Coat 8 or 9-inch baking dish with no-stick cooking spray. HEAT oil in large skillet on medium-low heat. Add onion and tortilla pieces. Cook 1 to 1 1/2 minutes or until onion is tender. Stir in chopped chilies and cheese. Whisk eggs, sour cream, adobo sauce and cilantro. Pour over pepper mixture. Stir to combine. Spoon into prepared baking dish. BAKE 35 to 40 minutes or until knife inserted in center comes out clean. Serve warm.
Combine flour and sugar. Slowly add the cold water and beat it until no lumps remain. Add the boiling water, stirring constantly, bring the mixture to a boil. When it is stiff, remove from the heat and add alum. Store in an air-tight container. Note: If need be, it can be softened by adding small amounts of warm water until desired consistency is achieved.
In a large pot, combine the squash, pumpkin, apple, onion and stock. Bring to a boil, then simmer until the pumpkin and squash are soft, about 20 minutes. Transfer the mix into a food processor and blend until smooth. I did this in several batches. Pour the processed soup into another pot or crock pot to reheat. Simmer and add the cream, curry powder, salt and sugar. Stir until all the ingredients are combined. Serve hot or the soup can be refrigerated or frozen.
Preheat oven to 400 degrees. Cut the stem end from turnips. Rub each with olive oil and wrap tightly in aluminum foil. Bake for approximately 90 minutes or until insides are soft enough to scoop out. Scoop out insides of each turnip, leaving the shell intact. Mash & whip the insides with the sour cream, spices and seasonings. When the insides are a creamy consistency, carefully spoon them back into shells. Reduce oven heat to 350 degrees and bake the stuffed turnips for 20-30 minutes until heated thru.
Preheat oven to 350 degrees F. Lightly grease/spray a casserole dish. Combine brown sugar and flour in a bowl. Place mustard in a seperate bowl; coat pork cubes in mustard, then in the flour/brown sugar mixture. Heat the oil in a large skillet, and brown pork cubes on all sides. Transfer browned pork cubes to a large casserole dish. Put onions and garlic in the skillet and cook until softened (but not brown); add the broth, sherry, sweet potato cubes, and seasonings to the pan, and bring to a boil. Pour into the casserole dish. Cover and bake for 50 minutes, then uncover and bake an additional 15-20 minutes or until meat is done and sweet potatoes are tender.
Crush the graham snacks with a rolling pin on wax paper. In a large bowl blend crackers,sugar,Nestle Quick and the Butter Buds. Press the mixture into a deep dish pie plate, that had been sprayed with vegetable spray. Pour softened frozen yogurt into the crust. Place in the freezer for at least 30 minutes. Prepare the Dream Whip as directed using the skim milk and vanilla. Spoon the Dream Whip on top and sprinkle with Grape Nuts. Place back in the freezer till ready to serve. When you are ready to serve it, take it out of the freezer for 10 miutes, then serve.
Combine chili sauce, wine or broth, olive oil, garlic, basil salt and pepper. Add chicken and marinate about 2 hours in the refrigerator. Drain chicken and discard marinade. Grill, skin side down (covered) over medium heat about 20 minutes. Turn an grill an additional 10 minutes until chicken is done. Can also be cooked indoors on a grill pan or broiled.
Boil rice in water until water has been absorbed (about 15 mins). Add orange juice, 1 1/2 cups water & margarine or oil. Bring to boil then simmer until rice is tender (about 25 mins). Stir in honey, extra orange juice & rind, spoon into serving dish, top with a ring of orange slices, heat marmalade with sherry & spoon over orange slices. Serve with cream or low fat yogurt.
Brush both sides of bread with oil. Toast in 350F oven about 5 minutes a side. Cut garlic in half and rub over both sides. cut toast into 1/2" croutons. Cut ham into matchsticks. Tear lettuce into pieces and put in salad bowl. Top salad with quartered eggs, ham, tomatoes and croutons. Shake lemon juice, anchovy paste, salt and pepper to taste in a small jar. Add 6 Tbs oil and shake again. Pour dressing over salad, toss gently and sprinkle with parmesan Serve.
Sift flour, sugar, and baking powder together in a bowl. Cut in butter until particles are the size of rice kernels. (I allow butter to slightly soften at room temperature while I gather my ingredients to make cutting it into the flour easier, but it should still be mostly firm). In a separate bowl, whip heavy whipping cream until soft peaks form. (Whip it until it is the consistency of whipped cream used for topping a slice of pie). Mix in cream with a fork and knead lightly with fingertips until mixture makes a ball. Roll a fourth of the dough at a time into a 6 by 4 inch rectangle. Sprinkle crushed loaf sugar over the dough, pressing in lightly. (I use granulated sugar instead of loaf sugar.) Cut into 6 by 1/4 inch strips. Form into figure eights or loose knots to resemble pretzels. Place on ungreased parchment paper-lined cookie sheets. (Note: when making pretzel shapes, press the dough down where the strips overlap to make the same thickness as the sides of the cookie for even baking. Otherwise, the sides will cook too quickly leaving the thicker layered of dough still raw). Bake at 400F degrees about 12 minutes or until lightly golden. (Because oven temperatures vary, I bake mine for 16 minutes to achieve lightly golden color all over. Watch closely for they burn easily.) Store in an airtight cookie tin at room temperature.
Melt butter in 1 quart saucepan; whisk in flour. Cook and stir over low heat 2 minutes. Gradually whisk in milk. Cook and stir about 2 minutes until smooth and thickened. Stir in lemon juice. Gradually mix in cheese. Add pepper sauce and salt. Cook and stir until smooth.
Scrub whole potatoes of the same size and cook in salted water until easily pierced with a fork. Let cool and peel while still warm. Potatoes can be cooked several hours ahead. Chop bacon or "Bauchspeck" into small pieces and cook in a large frying pan (11 or 12 inches) until limp. Remove from pan but keep grease in pan. Add the butter and melt, but don't brown. Slice the cold potatoes into 1/4 inch slices (5 mm) and place a single layer in the hot fat. Place any extra potatoes on top of the first layer. Sprinkle the potatoes with the onions and bacon and let them cook over medium heat for 10 - 15 minutes. Flip them when they become golden brown on the underside, but don't stir them. Sprinkle with marjoram, caraway, salt and pepper and cook for 5 - 10 more minutes. Add more butter if necessary, to facilitate browning. At home, these potatoes are traditionally served with fried eggs, pickles and green salad. Note: I use a non-stick pan, but the potatoes still need a lot of butter and grease to brown properly. This is an occasional treat for most people due to the high fat content, but they sure are good.
Apply the jerk rub to the chicken, leaving enough time to marinate as stated by the recipe or bottle you are using. When ready to prepare dish, combine the garlic, mayonnaise, and cayenne pepper, and mix well. Add the diced roasted red pepper and pulse through a blender or food processor. Prepare a pan with nonstick cook spray and cook the chicken over medium heat, flipping it occasionally until it is cooked through. Split and toast the wheat buns. Spread red pepper mixture over one half and place the cheese slice on the other. Top the cheese with the hot chicken, add the roasted peppers, placing a mixture of both kinds on each sandwich, and top with the remaining bun half. Enjoy as is, or you can give it a quick 20-30 seconds in the microwave to heat up the roasted peppers, as well.
Heat oil or butter in large skillet (I use my iron skillet). Add potatoes slices and cook over medium heat for 5 minutes. Add onion slices and stir. Cook for 5 minutes. Add garlic, red pepper flakes and Kielbasa. Continue to cook until potatoes are browned, stir occasionally. Cooking time will depend on how thick you sliced your potatoes. Beat eggs with sour cream and water. Add to pan over Kielbasa and potato mixture. Cook and stir until eggs are fluffy and cooked. Add salt and pepper to taste. Serve.
Mix the first five ingredients well. Pour the mixture into a shallow saucer. Steam the mixture over boiling water, or you can steam it inside rice cooker above rice, until it is just cooked (about 7 minutes). Sprinkle the spring onion on top. Add soy sauce on top to suit your taste. Serve hot with rice and other dishes.
Cut the core out of the cabbage. Rinse & cut into quarters then cut the quarters in half. Peel the potatoes & cut into large chunks. Cut the sausage into 1/2 inch pieces. Then brown in a frying pan for 5 minutes. Add all the ingredients into a large pot except the cheese. Add enough water to the pot to cover the cabbage. Cover & cook over medium-low heat for 20-25 minutes. The soup is done once the potatoes are tender. Optional: Halfway through cooking cut the cheese into chunks & add to the soup. Stir until melted.
Mix milk, butter, salt, pepper, eggs, and 1 c. grated cheese to macaroni. In a greased baking dish, layer macaroni and remaining cheese. Bake at 350 for 30 minutes.
Heat oven to 350*. Grease& flour two 9x5 loaf pans. Combine flour, salt& soda- sift together in medium bowl, and set aside. In large mixing bowl, cream sugar and shortening. Add eggs, sour cream& orange juice. Stir flour in until just moistened. Fold in cranberries, shredded apple and nuts. Divide mixture between prepared loaf pans; bake 50 minutes, or until a tester comes out clean. Bread should be golden brown. Cool 10 minutes in pans, then cool on rack until cool. Wrap each loaf tightly and store in refrigerator for 2 days before slicing, or freeze.
Stir the cornstarch and 1/4 cup broth in a small bowl. Set aside. Heat the remaininng broth, dill weed, black pepper, carrot, celery and onion in a 12-inch skillet over medium high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp. Add the fish to the skillet. Cover and cook for 5 minutes or until fish flakes easily when tested with a fork. Remove the fish from the skillet and keep it warm. Stir the cornstarch mixture and stir it into the skillet. Cook and stir until the mixture boils and thickens. Serve the vegetable mixture with the fish.
Place chicken in a greased slow cooker. Mix remaining ingredients, EXCEPT sour cream or cream cheese, and pour over chicken. Cover and Cook on High heat for 4 hours or Low heat for 6-8 hours. 30 minutes before serving, stir in sour cream or cream cheese. Serve over pasta or rice.
Toss all ingredients in a large bowl. Top with your favorite low-fat dressing if desired.
In a medium saucepan, put chopped tomatoes, pepper, cayenne powder, cumin powder, turmeric, coriander, salt, 4-5 cups water, and 1/2 Celsius tamarind juice extracted by soaking a small ball of tamarind (or you can use 2 teaspoons of tamarind paste). Bring all to a boil and then reduce heat and cook on low 5-6 minutes. In a separate sauce pan, heat the oil. Add mustard seed and let it sputter a bit. Add curry leaves, onion, garlic and red dried chilies. Saute for a few minutes. Pour cooked pepper water into this and simmer for two minutes. Enjoy!
Preheat oven to 400 °F. Puncture the potatoes in a few spots and wrap each in foil with a pinch of salt. Wrap the beets in separate foil with a pinch of salt and 1 tsp olive oil. Place the parsnip or carrot slices along with the onion in a separate piece of aluminum foil and drizzle with olive oil and a little salt and pepper. Wrap to seal. Place all vegetable packages in the oven and roast the beets and potato about 40 minutes. Remove the carrot and onion after about 15-20 minutes. Turn on the barbecue. Remove the beets from the foil and slip off the skins. Cut into quarters. Remove the potatoes and cut in half and then quarters and toss in olive oil. Remove the carrots and onion from the foil. Toast the caraway, fennel and sesame seeds in a dry saute pan. Cool and toss with 1 tbsp of clarified butter, and 2 tbsp of each cereal. Set aside to cool. In a blender, combine the Tobasco, maple syrup, browned butter, olive oil, sherry vinegar, juice of half a lemon and salt and pepper to taste. Grill the potatoes, carrots, onions and beets on the barbecue for a couple minutes on each side to get some char and smoke. Grill the kale leaves quickly just to wilt slightly. Bring a pot of water to a boil and add 1 tbsp white wine vinegar. Poach eggs and remove with a slotted spoon. Allow to dry on paper towel. To plate, divide the vegetables and kale among four plates. Drizzle some of the vinaigrette over each plate. Set a poached egg on each plate and finish with seed crunch and a little finishing salt. Serve immediately.
Preheat oven to 375 degrees Fahrenheit. Grease and flour muffin tins (or use paper liners). Mix together all ingredients except chopped apples in a large bowl. Stir in chopped apples. Pour into prepared muffin tin. Add granola or streusel (optional). Bake 15-20 minutes or until done. Serve warm.
Heat chocolate and 2 tbsp of the milk in a saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese; add remaining milk and melted chocolate mixture, and beat until smooth. Fold in Cool Whip, blending until smooth. Spoon mixture into crust. Freeze until firm, about 4 hours. Garnish with chocolate curls if desired. NOTE: If pie is frozen overnight, let stand at room temperature for about an hour before serving.
Brown ground beef in large skillet. Drain. Stir in onions, celery, bean sprouts, mushrooms, red bell pepper and gingerroot. Cook over medium-high heat 5 minutes or until vegetables are crisp-tender, stirring frequently. Stir in rice and soy sauce. Season with salt and black pepper to taste. Heat thoroughly, stirring occasionally.
Combine the syrups at the bottom of a coffee mug. Stir in the hot espresso; pour the steamed milk into the coffee mixture. Top with the whipped cream and sprinkle with cinnamon. Garnish with a cinnamon stick.
Cut the top off the peppers and remove the insides. Chop onion, carrot, celery and garlic very finely. (I use a food processor) Cook vegetables in butter until soft. Combine vegetables, rice, chicken and cheese. Season to taste. Fill peppers with this mixture, pressing down as you go to ensure they are well stuffed. Place peppers in a covered casserole and cook in a 180c oven until peppers are soft, approximately 60-90minutes. To speed the cooking process, microwave the peppers for a couple of minutes before filling. Once they are soft, sprinkle with additional cheese and broil until tops are golden. Serve hot or warm as a side dish, appetiser or light lunch.
With a sharp knife score the fat on the ham hocks 1/4-inch deep. Heat the vegetable oil in a large heavy stockpot over medium high heat. Add the tasso and cook, stirring often, until heated through, about 3 minutes. Add the onions and bell peppers and cook, stirring often, until softened, about 4 minutes. Add the ham hocks, garlic, salt, pepper, cayenne, and bay leaves. Cook, stirring often for 2 minutes. Add the black-eyed peas and chicken stock. Bring to a boil over high heat. Reduce heat to medium low. Simmer uncovered until the peas are tender, about 45 minutes to 1 hour, stirring often and skimming off any foam that forms. Remove the bay leaves and discard. Cut the meat from the hock, discarding the skin and bones. Return meat to the pot. Stir in the parsley. Serve.
Place pasta, cubed feta, sliced pepperoni, tomatoes, black olives and parsley into a large bowl; mix till combined. Add 1 cup of the dressing to salad and toss till all is coated well with dressing. Chill 1-2 hours. Before serving add about 1/2 cup (more or less to taste) to salad. Toss and serve. Chill leftovers.
Heat the chickpeas, onion, cumin and stock until the stock boils. Reduce the heat and simmer for 20 minutes. Puree the mixture in a food processor(or blender) and return to the pot. Mix the flour and 2 tablespoons of butter into a past,e and then add it to the soup in small pinches. After each addition whisk until smooth. Simmer the soup for 10 minutes. Add the remaining butter and enough half and half to reach the desired consistency. Correct seasoning and garnish generously with cilantro (or parsley).