HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour the olive oil into a big skillet, and set over med-high heat. Scatter in the sliced garlic, and let it start sizzling. Stir in the onion slices, and cook for a couple of minutes, to wilt. Spill in all the cut squash and cauliflower pieces, scatter the capers, salt, and red pepper flakes on top, and with tongs, toss all together for a minute or so. Pour a cup of water into the skillet, cover tightly, and steam the vegetables for 2-3 minutes, shaking the pan occasionally. Pour in the crushed tomatoes along with a cup of water sloshed in the tomato cans. Stir well and cover; when the tomato juices are boiling, adjust the heat to keep them bubbling gently. Cook covered for about 10 minutes, stirring occasionally. When the vegetables are softened, uncover and continue cooking to reduce the pan juices to a good consistency for dressing the pasta, about 5 minutes. Adjust the seasoning to taste, and keep at a low simmer. While the sauce is cooking, heat salted pasta-cooking water to a rolling boil. Drop in the fettuccine and cook until barely al dente. Lift them from the water, drain for a moment, then drop onto the simmering vegetables. Toss and cook all together for a couple of minutes over medium heat. Moisten the dish with pasta water if it seems dry; cook rapidly to reduce the juices if they're splashing in the skillet. When the pasta is perfectly cooked and robed with sauce, turn off the heat. Sprinkle over it the grated cheese, toss into the pasta and serve.
Cook all the above (except linguine) over medium heat in a covered saute pan until done. Toss with 12 ounces of cooked linguini. Garnish and serve.
Cook pasta until al dente (8-10 minutes). Reserve 1/4 C of the cooking liquid. Return to the pot and toss with 1 tablespoon of olive oil and reserved liquid. Cover to keep warm. In a large saute pan, heat remaining olive oil and add onions, stirring until soft (about 5 minutes). Add garlic, paprika, cayenne, oregano, thyme, and salt. Stir and cook for 1 minute. Add the white wine and cook cover high heat until nearly all evaporated. Add the cream, lemon juice and cook, stirring occaisonally until slightly reduced. Add the shrimp and cook until nearly pink. Add the onions and parsley and cook for 1 minute. Add the cooked pasta to sauce and toss to coat. Let cook for 1 minute until pasta is warmed through. Remove from heat and top with 1/4 cup of Parmesan. Top each serving with the remaining Parmesan cheese. Enjoy!
Preheat oven to 350 degrees F. Lightly spray or grease a cookie sheet. Sift together the flour, baking soda, cream of tartar, cinnamon, ginger, nutmeg, ground cloves, brown sugar, and almonds in a large bowl. Add the butter and cut into the flour mixture. Add the beaten eggs and red wine and mix dough together until it can be formed into a ball. Roll dough into walnut-sized balls and place on cookie sheets about 2" apart. Brush each cookie gently with the egg white. Bake for 12-15 minutes - until golden brown. Remove to a rack to cool completely.
Mix all ingredients together in a bowl with a whisk. Keeps for a week in the fridge.
Combine Bisquick, cheese, salt and pepper. Add eggs. Fold in zucchini. Drop into a skillet with a few T. oil Fry a couple minutes on each side.
Place choc, butter and condensed milk in microwave bowl, place in microwave for 3 minutes (Or till melted and glossy) stopping and stirring after every minute. Stir in nuts and pour into slice tin lined with glad bake (sets quickly so don't dawdle -- lol) Place in fridge, once set cut into bite size pieces.
Set the oven to 200°C/gas 6. Season the pork, lay it on a rack in a roasting pan, and then roast it in the hot oven for 30-35 minutes, until golden brown. Meanwhile, blend the chillies and honey together in a food processor. Add the melted chocolate and process again to mix. Remove the pork from the oven and drain off the fat. Brush the meat generously all over with the chocolate glaze and return to the oven for 10 minutes. Serve on a bed of crisp stir-fried vegetables.
Place ingredients in a small saucepan and stir well. Cook over medium heat, stirring to dissolve sugar, and pressing berries against the side of pan to crush slightly, until berries get slightly soft and mixture gets syrupy, 10-12 minutes. Can serve warm or cool.
Place all ingredients, except raisins and walnuts, into bread machine pan, in order that they are listed. Process on dough setting. When the machine beeps for additions, add the raisins and walnuts (or around 3-5 minutes before the end of the kneading cycle.). When cycle is complete, remove dough to lightly floured surface and shape into 2 round loaves (or one large loaf, your choice.). Place round loaves on cornmeal coated cookie sheet, cover and let rise until bread has doubled in size. Be patient, sourdough without the addition of commercial yeast can take up to several hours to rise - mine typically takes three hours. Bake at 375 degrees F for 25 to 30 minutes (30-40 if making one loaf.) Cool on wire rack. NOTE: To proof your starter, feed it with equal parts of flour and lukewarm water, then let it sit overnight or up to 12 hours, covered. This is what develops the characteristic sour flavor and the longer the proof, the sourer it will be. If you start with 1 cup of starter and feed it 1 cup each of water and flour, you should have enough to make your bread and save the rest to start your next batch.
Break up chocolate and melt in 60 mls of the milk over a low heat. Stir in remaining milk. Heat till very hot and well combined. Pour into a mug and add vodka. Adorn with whipped cream if desired.
Unfold the puff pastry and slice into thirds, along the fold lines. Then slice each third in two so you have six rectangles. Repeat with the other piece of pastry. Put the rectangles on a wax-paper lined baking sheet, leaving about one inch between pieces. Bake in a pre-heated 350 degree oven for 12 to 14 minutes, or until pastry puffs up and turns a golden color. Remove and let cool. Cut the tops off of each piece of pastry, so the two halves are about equal in size. Make a pile of top halves and a pile of bottom halves. Start by spreading dulce de leche on one of the bottom halves. Then cover with a second bottom half, and spread that one with dulce de leche. Now top with one of the top halves. Repeat until you've used up all the bottom halves (you'll have several top halves left over). Dust with powdered sugar and serve.
Separate mango slices from syrup and do not throw away the syrup. Mash mangoes until chunky. Place mangoes, mango syrup, nutmeg, cinnamon, allspice and caster sugar in mixing bowl. Mix the mixture and place in a saucepan. Place saucepan over high heat and stir ingredients slowly but constantly. When the mixture begins to simmer, turn down the heat to medium. Cook mixture until it is hot, but not boiling hot. Serve on ice-cream, pancakes or in a bowl.
Separate the onions into rings. To draw out the moisture, toss in a bowl with 1 1/2 teaspoons salt; set aside for about 20 minutes, stirring from time to time. Then place the onions between sheets of paper towelling, pressing down to soak up as much onion water as possible. Meanwhile, prepare the chicken: roughly shred it (preferably using your fingers, so you can find little bits of gristle or bone) and place in a bowl. If the chicken is very dry - usually the case if you are using chicken left over from soup - spoon some broth over it, mix well, and let it drink in the liquid for at least 15 minutes. Heat the oil in a large heavy skillet over med-high heat; add the onion, and keep tossing with a spatula as they soften and begin to golden. Stir in the garli and continue cooking and turning, until the mixture is a deep caramel color, but before it turns crispy, about 5 minutes. Stir the onions into the chicken and let cool slightly, Add the egg, dill, and salt and pepper to taste. Refrigerate the mixture for at least an hour. Fill and trim the kreplach using about 1 heaping teaspoon of filling per krepl, folding into a tight triangle, and sealing with the egg wash. Poach the kreplach, in a large wide pot, bring at least 5 qts of lightly salted water to boil. Slip in the kreplach, one by one, being careful not to overcrowd the pot (if necessary cook in batches). Lower the temperature slightly (the kreplach might explode if the water is boiling furiously) and poach until tender - 3-5 minutes (exact time will vary on the brand of wonton wrappers used). Lift out the kreplach, a few at a time with a large skimmer, gently shaking the skimmer so the water drains back into the pot (they are too fragile to pour into a colander). Serve the kreplach in soup. Or serve poached or sauteed kreplach with gravy, fried onions, or fried mushrooms as a side dish or appetizer.
Thinly slice potatoes, cover with cold water and set aside. In medium saucepan, melt butter. Stir in flour until no lumps remain, add milk and whisk until combined. Cook milk and flour mixture until thick enough to coat the back of a spoon. Grease a 2 qt casserole dish. layer 1/3 sliced potatoes. 1/2 of onion. 1/3 white sauce. Repeat layers, finishing up with potatoes and sauce. Dot with butter. Cover and bake 30 minutes at 350 degrees. Uncover and back an additional 1 hour.
In a large saucepan cook rice in water for 15 minutes. Add milk, and stir until the mixture becomes thick. Add orange blossom water and sugar. Continue stirring until rice is well cooked. Stir in the diced dates, do not allow to dissolve. Place in individual serving bowls and sprinkle with cinnamon or cardamom. You may also choose to place pudding in large serving dish and sprinkle with cinnamon or cardamom. Serve when cooled or chill in refrigerator.
Tear the slices of bread and put them in your microwavable mug. Mix all other ingredients in your mug. Microwave for 2 minutes on high. Let it cool for a minute.
Grind ginger and garlic to a paste. Hat oil in a pan. Lightly brown the paneer pieces. Remove them, drain excess oil by wiping them on a clean tissue paper and keep aside. Heat 1 tbsp oil in a heavy bottom pan. Add the whole chilli, cloves, bay leaf, cinnamon and cardamom. Stir for a few seconds. Add onions and fry till golden brown. Add the ginger garlic paste. Stir for a few seconds. Add turmeric and chilli powder, tomatoes and 1/4 cup water. Cook till the tomatoes are pulpy and the oil shows separately, stirring occasionally. Add the Bengal gram and salt. Stir for 3 minutes. Add the remaining water and stir. Bring the mixture to a boil. Lower heat, close the pan with a lid and then cook on slow flame till the dal is done. Add the paneer cubes and simmer for 2 minutes, stirring occasionally. Garnish with corriander leaves and serve hot.
*Prep a pitcher or whatever container you are going to use by having a strainer ready and the container available. (I use a strainer and place a coffee filter paper in it.). In a sauce pot bring 2 cups of water to a boil While stirring - Add honey, vanilla, tea bags, cinnamon sticks, cloves, ginger, cardomon, nutmeg, sugar. Let it simmer for about 5 minutes. Remove the tea bags. Add 2 cups of milk and bring it to a boil (continue stirring). Remove from heat. Pour Chai through the strainer into the container you are using to serve it.
In a large saucepan, heat the olive oil and gently fry the onion with the crushed garlic for about 10 minutes. Add the tomato puree and basil and stir in for another minute. Drain the beans and add them into the saucepan alongwith the stock and bring the soup up to simmering point and then cover and simmer gently for 1 hour or half hour more till the beans are cooked and tender. After the beans have been cooked, adjust the seasoning with salt and pepper and give it a good stir. Pour half the soup in a liquidiser and blend it. Return the pureed half back into the pan with the remaining soup and bring it to simmering point. Add in the macaroni and simmer for a further 12 minutes, stirring from time to time. Remove from heat and serve immediately with lots of freshly grated parmesan cheese sprinkled over.
In large mixing bowl, cut butter into flour till pea sized. Sprinkle 1 teaspoon water over 1/4 section of dough. Fluff that section with fork and push aside. Repeat with rest of dough in sections. Divide into half. Roll into balls. Wrap in saran wrap, and refrigerate. Preheat oven to 375°. When cool, tear off pieces about 2 tablespoons worth and roll into snakes. Shape into hearts, ribbons, wreaths, or pretzel shapes. Gently press both sides of cookie into granulated sugar that has been spread out thinly on plate. Bake for about 20 minutes or until slightly browning.
Preheat oven to 425 degrees. Stuff rosemary, 1 cut lemon and garlic into chicken cavity. Tuck wings under and tie legs together with kitchen twine. Set chicken on baking rack in roasting pan. Rub chicken all over with olive oil, salt and pepper. Roast until thermometer reads 160 degrees when inserted into thickest part of thigh (avoiding bones), 45-50 minutes. Serve with fresh lemon quarters.
Preheat oven to 375 degrees F, & spray 13"x9" glass baking dish with nonstick cooking spray. In large bowl, combine cake mix & pumpkin, then spread evenly into baking dish. Bake 20-25 minutes or until toothpick inserted near center comes out clean. Cool completely on wire rack. In large bowl, whisk milk & pudding mixes for 2 minutes, then let stand 5 minutes or until soft-set. In small mixing bowl, beat cream cheese until smooth. Add pudding & beat until well blended. Spread over cake, then cover & refrigerate at least 2 hours. Before serving, spread whipped topping over dessert. Drizzle with fudge & caramel toppings, & sprinkle with almonds. Refrigerate left-overs, if there are any!
Saute onion, celery, and mushrooms in butter. Heat broth until hot, but not boiling. Combine bread cubes and seasoning; then add sauteed vegetable mixture. Sprinkle bread mixture with hot broth and toss until cubes are damp, but still rather dry. Add apple and nuts, if using. Pack lightly in turkey, baking any extra stuffing in an ovenproof pan for 45 minutes to one hour at 350 degrees. You may also cook stuffing in a crock pot on low for 3-4 hours, stirring frequently, lightly adding broth, if stuffing becomes dry. Happy Thanksgiving!
Toss pieces or full steaks in Baby Bam Seasoning in a large bowl. Add remaining ingredients to the bowl and stir. Cover and refrigerate for 2 - 4 hours. Grill meat and enjoy!
Mix first four ingredients together to make sauce, place in refrigerator. Whisk flour, salt, pepper and cumin together in a mixing bowl. Slowly pour in beer while whisking until a smooth batter is formed. Allow this to stand about 15 minutes. Sprinkle fish strips with salt and pepper then squeeze lime juice over each strip. Allow this to stand 15 minutes. Heat oven to 200 F, wrap tortillas in aluminum foil and place in oven. Heat oil (about an inch deep) in large skillet over medium heat. Place fish in batter and thoroughly coat. Fry fish in oil until golden, (about 5 minutes). Place fish on baking sheet lined with paper towel and put in oven until all the fish is fried. Fill each tortilla with a couple fish strips, top with sauce, cabbage, and tomato. Serve with a wedge of lime and I like to put some Tapatio on the taco.
Remove casings from chorizo (if any) and cook thoroughly in large pan. Add Rotel's, beans, and eggs. Cook over med-high heat stirring often until eggs are cooked. Add cheese, cover and let sit over low heat until melted. Top as wished or wrap up in a tortilla and ENJOY!
Fill a shaker with ice and add the ingredients. Shake vigorously and strain into a cocktail glass.
Potato Topping: Bring potatoes to a boil in a large pot of water until soft enough to mash, about 20-30 minutes. When ready, drain and mash with milk. Season to taste with salt and pepper. While the potatoes are boiling, you can prep the gravy and filling. Gravy: Prepare the gravy in a small saucepan. Bring the broth, tamari soy sauce, thyme, salt and pepper to a boil. Reduce heat and stir in the cornstarch water mixture. When sauce thickens (about 2 minutes), stir in milk. Adjust seasonings to taste. Filling: Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add onion and carrot and cook until softened, about 7 minutes. Add veggie crumbles, gravy, peas, tamari soy sauce, thyme, salt and pepper, and mix well. Remove from heat. Pie: Preheat oven to 350°F Prepare the pie by lightly greasing a baking dish. Place filling in the bottom and spread the mashed potatoes in a layer over the top. Drizzle remaining 1 tablespoon of olive oil over the top. Bake for 30 minutes, or until filling is hot and potatoes are golden.
To peel tomatoes:. Bring water to a boil in a medium saucepan. Cut a shallow "X" in the bottom of each tomato. Plunge tomato into boiling water for 30-60 seconds. Remove and place immediately in ice water. Remove and skins should peel off easily. Pour out water from saucepan and place over medium heat. Add oil and warm. Add onion an garlic and saute for about 5 minutes. Remove from heat. Place peeled tomatoes, onion and garlic in a food processor or blender. Process until smooth. In the same saucepan, stir rice until coated with the remaining oil. Add broth,cumin, salt, pepper and tomato mixture. Bring to a boil. Cover, reduce heat to low, and cook until rice is tender about 20 minutes. Fluff with a fork and sprinkle with cilantro before serving.
Place oats, sugar, salt, and margarine or butter in mixing bowl. Add boiling water and stir until damp. Let set until lukewarm. Dissolve yeast in the 1/4 cup of very warm water. Add to lukewarm oatmeal mixture. Add half of the flour and mix thoroughly. Add remaining flour and mix well. Cover and let rise in a warm place for one hour or until double. Stir down and let rise again until light (30 to 40 minutes). Shape into three loaves, cover, and let rise until double. Bake in slow oven (I set the oven at 300 degrees) for one hour or until done.
1. Dredge the chuck roast in flour, salt, and pepper, and massage it into the meat. 2. In a skillet on a very high heat, brown the meat on all sides in the canola oil to create a crust. 3. Transfer the meat to a Crock-Pot and top with butter and pepperoncini. 4. Cover the Crock-Pot and set it to low. 5. In a small bowl, mix the mayonnaise, vinegar, dill, and paprika until well combined. 6. Spread over the meat, and cook on low for 8 hours. 7. Remove the roast and shred with two forks. 8. Return meat to the Crock-Pot, and stir to mix in the juices. Serve with fresh parsley.
Melt shortening in dutch oven; blend in flour and salt. Add milk and chicken broth. Cook, stirring constantly until smooth and thickened. Stir in onions and chicken (plus peas or broccoli if you would like); blend well. Dumplings-Mix dry ingredients with shortening and milk. Stir only to moisten. Drop by spoonfuls (I use a cookie scoop) into boiling chicken mixtures; cover with lid. Cook for 15 minutes over low heat. Do not lift cover until cooking time is up!
Combine the first seven ingredients and refrigerate. Using a large scoop, heap salad into a halved coconut. Serve cold.
Preheat oven to 350 degrees F. Line a 9-inch by 13-inch baking pan with foil (or grease and flour it). FOR THE BASE:. Beat the 4 ounces of cream cheese, 1 egg and butter together on low speed until creamed. Blend in cake mix by hand until combined. It will be very thick, but piable like a soft dough; Press into bottom of the prepared baking pan. FOR THE TOPPING:. In a bowl, beat together the two 8-oz packages cream cheese, banana, powdered sugar, and vanilla. Beat at medium speed until smooth, at least 3 minutes. Add eggs one at a time, beating only until incorporated. Spread cream cheese batter evenly over bottom chocolate layer. Bake at 350 degrees F. for 45 minutes. Cool completely. Carefully remove from pan, peel off foil, and cut into 24 squares.
Bring the milk to a boil in a heavy saucepan. Add rice to the boiling milk, stirring. Lower the heat, cover with a lid and gently cook the rice for about an hour. Be very careful not to scorch the milk. Add salt. Serve the hot porridge with a pat of butter and sprinkle with cinnamon& sugar.
Preheat oven to 350 degrees. Place the margarine, oats, and water in a bowl. Stir just until mixed, set aside for 20 minutes. Combine the sugars, eggs, and remaining ingredients. Mix thoroughly with the oat mixture. Pour into a 13x9x2 baking pan. Bake for 30 to 40 minutes. While cake is baking, Mix together frosting ingredients. When cake is done, take out of oven, spread frosting over top and broil until frosting boils. Let cool and enjoy!
place shallots mushrooms, scallops and parsley in saute pan. do not mix. add wine lemon juice and water. season with salt, pepper, and paprika. gently stir and cover with sheet of waxed paper. bring to a boil over med heat. as soon as liquid starts to boil, remove pan from heat, let stand 2 minutes. using a slotted spoon, remove scallops from pan and set aside in bowl. return pan to stove and cook mushrooms and liquid 4 minutes over high heat. melt butter in saucepan over med heat. add flour and mix well, cook 2 minutes over low heat. pour mushrooms and cooking liquid from scallops into flour mixture in saucepan, mix well, and cook sauce 10 minutes over low heat. stir scallops into mushroom sauce. transfer mixture to ovenproof baking dish and top with cheese. broil in oven 4 minutes to brown. Serve while hot.
First off, I have one thing to say about spices: I am not about to tell you how to season your chili; what you see here is what I do, but please adjust the spicing to suit your own tastes, whether you want to tone it down or spice it up. Also, for the past couple of years, I have been using Penzeys medium-hot chili powder; if there's a Penzeys store near you or you order over the Internet from them, I highly recommend that blend. To make the chili, you'll need a large heavy pot, like a Dutch oven. Over medium-high heat, heat the oil in the pot and add the onion; saute for a couple of minutes, then add the garlic and mushrooms; saute for a couple more minutes. Next, crumble the beef into the pot and stir well--the idea here is not to completely brown the beef, just take away the raw colour. While beef is cooking, sprinkle with 1 tbsp of the chili powder; stir well. After the beef has lost the raw red colour, spoon out any fat should you feel you need to. Take one of the tins of drained tomatoes and dump into the pot, using a wooden spoon to break up the tomatoes into chunks. Take the other tin of drained tomatoes and squeeze the tomatoes with your hand, to crush them; add these crushed tomatoes to the pot and combine well. Stir in the well-drained kidney beans. In a small bowl, using a fork or a small whisk, combine the brown sugar, flour and cocoa; set aside. In a large measuring cup, stir together the tomato sauce and tomato paste, then stir or whisk in the cocoa mixture; when combined, add this mixture to the pot and stir well. Now add the remaining 4 tbsp chili powder, oregano, cumin (if using, sometimes I leave it out), salt and pepper; stir well. Let mixture start to bubble furiously, then turn the heat way down; after it's simmered for about 15 minutes, taste it; add more spices if you wish. Let chili simmer, uncovered, for at least one hour, stirring occasionally (longer is better; best is to make it the day before you want it and let it simmer some more on the second day). If you find it is cooking down too much or getting too thick for your tastes (this is not a thin chili), add some water or, even better, beef broth; best is a slug of beer should you happen to have some (I often don't). Before serving, make sure you taste the chili and adjust the seasonings as required; I often find it needs more salt. I serve this with sour cream on the table and usually some chopped raw green onion and shredded cheddar, plus a side of cornbread or cornbread muffins.