HumbleIntelligence/food-ner-1-Million huggingface dataset:
Using a large heatproof casserole dish add oil and fry sausages for 4-5 minutes. Add the red onions and fry for a further 2-3 minutes. Mix together the red wine or stock, redcurrant jelly and fresh thyme and pour over sausages. Cover and place in oven to cook for 25-30 minutes. Remove sausages and stir in gravy granules to thicken. Serve with mashed potato.
In large, heavy skillet saute onion over moderately high heat until golden brown. In motar, crush coriander seeds and aniseed or grind in a spice grinder. Stir into onion mixture with chili powder, sugar, cinnamon and cloves. Cook mixture over medium heat, stirring, for 1 minute. Stir in cocoa powder, peanut butter, 2 cups of broth, tomatoes, raisins, garlic paste and salt, to taste and simmer sauce loosely covered, stirring occasionally, for 20 minutes. Take the sauce off the heat and let cool while preparing the chicken legs. Pat legs dry, season with salt and pepper. On oiled rack of a broiler pan, broil skin side up for approximately 10 minutes, turn and broil other side for approximately 10 minutes or until golden brown. In blender or food processor puree the sauce in batches, adding remaining broth as necessary to thin. Transfer sauce to skillet, add legs, and simmer mixture loosely covered for 30 minutes. Serve legs with mole sauce over rice. Sprinkle with sesame seeds. Note: Prep and cook times are estimates.
Cream butter, add sugar and remaining ingredients. Roll into small balls, and place on cookie sheet. Bake in 325 F oven for 30 minutes. Roll balls into powdered sugar when hot, and again when cool. Note: These cookies taste best when thoroughly cooled (ie best served the next day--if you can wait!).
Prepare: If making steak or chicken, marinate meat in a ziplock bag overnight in the refrigerator. Follow the directions on the packet. Cook rice - I use parboiled rice which takes 20 minutes to prepare. Follow directions on the bag. While rice is cooking, warm up canned beans. If using steak or chicken, cut up steak or chicken into bite size pieces or strips. While rice and beans are cooking, cook the meat. If using ground beef, follow the directions on the Taco seasoning packet. If cooking steak or chicken, put the steak or chicken in a cast iron skillet and cook over medium heat for 10 minutes or until cooked. Assemble: Heat wraps in microwave until warm (about 20 seconds). Put some rice, beans, meat, salsa, shredded cheese in a wrap and wrap it up. Put a small amount of olive oil in a clean cast iron skillet and heat to medium. Put burrito face down in the skillet and heat for 3 minutes, turn and heat for another 3 minutes. Top burrito with sour cream.
Cook macaroni as per the directions on the box. Take about 1 cup of cooked macaroni and pulse in the food processor once and keep it aside. Take a heavy bottomed nonstick pan and cook the bacon until crisp. Retain the fat in the pan and take the bacon and transfer onto a kitchen towel, once the bacon cools finely chop it. Add the cleaned shrimp to the pan and cook for 3 minutes in the bacon fat. Season with salt. Transfer the cooked shrimp to cutting board and give them a rough chop. Add oil to the pan and stir in the finely chopped shallots and garlic and saute for 5 minutes. Take it off the heat and transfer it to a bowl. Mix in ranch, parmesan cheese, cooked macaroni (both chopped and whole), chopped shrimp, black pepper, lemon zest, nutmeg and chopped bacon and cheese. Cover and refrigerate the macaroni mixture for 1 hour. Preheat the oven to 450°F. Take 2 slices of bread and pulse them in the food processor until they look like bread crumbs. Add the fresh bread crumbs to the macaroni mixture and form golf ball sized balls out of the mixture. Take 2 bowls, one a beaten egg and other with breadcrumbs. Dip the macaroni balls in egg and then coat them with the breadcrumbs. Arrange the balls on a baking tray and spray oil on them and bake for 25 minutes turning then every 10 minutes. Serve hot.
Blanch onion in boiling water for 1 minute. Drain and cool. Combine onion, spinach, oregano, rice, ricotta cheese, salt and pepper, mixing well. Set aside. Cut ends from zucchini, then cut lengthwise in halves and remove seeds. Place, cut side down on baking sheet that is lightly prepared with vegetable cooking spray. Bake at 400 degrees for 8-10 minutes, or just until squash is tender. Mound equal portions of spinach filling in each zucchini. Bake for 10 minutes. Spoon 2-3 T tomato sauce on each and sprinkle with mozzarella cheese. Bake for additional 5 minutes.
In a large glass bowl, combine tomatoes, cucumber and onion. In a small bowl, combine all remaining ingredients; blend well. Pour vinegar mixture over vegetables; toss to mix. Cover; refridgerate 1 hour to blend flavors. Toss again just before serving. Serve with slotted spoon.
Slash the edges of the chops in 1 or 2 places to prevent curling. To make the herb paste, in a small bowl, mix together the rosemary, garlic, salt, pepper, and 2 tsp olive oil to make a thick paste. Add a little more olive oil if needed to achieve the desired consistency. Rub the meat all over with the paste. Let rest at room temperature for at least 15 minutes or up to 1 hour, or cover and refrigerate overnight. Bring to room temperature before grilling, if necessary. Prepare a charcoal or gas grill for direct cooking over high heat. Put the rosemary stems on the charcoal or directly on the gas burners. (As the chops cook, the rosemary paste will char and fall off into the fire to provide even more rosemary smoke). As the rosemary begins to smoke, arrange the chops over direct heat, and grill, covered, turning often, to the desired doneness, 3-6 minutes on each side. (Move the chops to cooler area of the grill if flare-ups occur). Test for doneness by inserting an instant thermometer away from the bone or by cutting into the chops near the bone. Remove the chops from the grill when the thermometer registers 130 degrees Farenheit (54 C) and the meat is still quite pink near the bone for medium-rare. Transfer the chops to a platter and let rest, tented loosely with aluminum foil, for 5 minutes. Serve 3 chops per diner, garnished with rosemary sprigs.
Stir together the granola and milk in a medium-size mixing bowl and allow to stand for 10-15 minutes, until the granola has softened. Beat the melted butter and eggs into the granola-milk mixture. In a separate bowl, stir together the flour, baking powder, baking soda, and salt. Add to the first mixture and beat just until the batter is blended. Heat the waffle iron and brush lightly with melted shortening or oil, if necessary. Pour in just enough batter (1/2-3/4 cup) to barely fill the grids. Close the iron and cook just until the steaming stops and the waffles are golden. If the batter becomes too thick while standing, stir in a tablespoon or two more milk.
Dredge rabbit pieces, including liver, in flour, then shake to remove all but a light dusting. Salt and pepper each piece. Heat 2 tablespoons of the oil in a large saucepan over medium heat and brown rabbit on all sides until golden. Remove from pan and set aside. In same pan, heat 1 tablespoons of the oil and saute onions and garlic over medium heat until tender. Add 1/2 cup of the wine to pan and raise heat. Cook until most of the wine has evaporated, stirring constantly to loosen any browned bits on the bottom. Add remaining 1 1/2 cups wine, bouquet garni, and veal stock. Cook for 5 minutes. Return rabbit to pan, cover, lower heat, and slowly simmer for 1 1/2-1 3/4 hours or until rabbit is very tender. Meanwhile, blanch pearl onions in a pot of boiling water for 1 minute. Drain and peel by cutting off root ends and squeezing onions out of skin. Saute whole mushrooms and pearl onions over medium heat in remaining 1 tablespoons oil until golden, about 15 minutes. Season to taste with salt and pepper. When rabbit is cooked, remove from pan, cover, and keep warm. Discard bouquet garni, mash the liver in pan, then strain the sauce, pushing as many of the solids as possible through the strainer. Return sauce to pan, add rabbit, mushrooms, and onions. Simmer for 5 minutes to heat through, then serve.
Brown chicken breasts for 20 minutes in half of the butter. Saute' mushrooms in the other half. Place chicken in 13x9 baking dish; top with mushrooms. Pour cream over top (save some for fettucine noodles if desired). Sprinkle with parmesan; bake for 30 minutes. Cook fettucine noodles until tender;drain. Pour on remaining cream and melted butter. Add parmesan, salt and pepper to taste.
Preheat oven to 350 degrees. mix together milk and eggs. Add the brown sugar, vanilla, and white sugar. Add flour, salt, and baking soda SLOWLY to batter. Last, but not least, add 1/2 to 1 cup of chocolate chip, or nuts, (Chopped, roasted walnuts are our favorite, but anything goes). Put tablespoons of batter (will be easy to handle) on a greased baking sheet. Bake these HEAVENLY cookies for 8 to 10 minutes. WARNING: These will disappear in seconds, so hide a few for yourself before they're gone and you're BEGGED to make more!
Saute mushrooms, onion and green pepper in butter until tender. Stir in tomato, water, lemon juice and seasonings. Place pork chop in baking dish and spoon vegetable mixture over top. Bake at 350 until pork chop is done.
Add all wet/dry ingredients into a small saucepan. Heat to boiling while whisking ingredients to blend. While marinade cools, cut sliced carne asada meat into 4 inch strips. Should be no more than 1/4 inch thick. Marinade meat strips for 12+ hours. Lay marinated meat strips on dehydrating trays of your dehydrator unit, following manufacturer's directions to complete. For oven drying, hang marinated meat strips from top rack of oven using bamboo skewers. Cover bottom rack with aluminum foil to catch drippings. Dry in oven at lowest setting (~170° propping door open slightly to release moisture) for 5-8 hours. Check meat now and then to ensure proper drying. Meat should be dried and flexible to bend in half without breaking. Enjoy!
Bring the water to a boil in a large pot. Add the steel cut oats and and salt. Stir. Reduce the heat to medium low and cook for 30 minutes. Make sure you stir the oats occasionally so they don't stick to the pan. When the oats start to thicken, at about 30 minutes, add in the milk and extract. I think the milk makes the oats creamier. Stir the oats, milk, and extract together and cook for ten more minutes. Add in cinnamon and raisins or whatever toppings you wish. (If you want to make bruleed oats-put the oats in a bowl, sprinkle with brown sugar and turbinado sugar. With a creme brulee torch, fire the top of the oats until the sugar is crystalized). Serve the oats hot. This batch makes 4-6 servings. If you want you can let the oats cool and then portion them out into smaller containers. To reheat, add a splash of milk and reheat in the microwave for 1-2 minutes.
Fill a cocktail shaker with ice. Pour in all the ingredients, and shake them until cold. Pour or strain the mixture (depending whether or not you want ice in your drink) into a highball glass. Garnish with a pineapple wedge, orange slice, and/or cherry.
Beat all ingredients except Peanut Butter Spread with hand beater until smooth. For thinner pancakes, stir in 2 to 4 tablespoons additional milk. Grease heated griddle if necessary. To test griddle, sprinkle with a few drops of water. If bubbles skitter around, heat is just right. Pour scant 1/4 cup batter onto hot griddle for each pancake. Cook until puffed and dry around edges. Turn and cook other side until golden brown. Serve with spread. For spread: Mix syrup and peanut butter until well blended.
Bring the water to a boil in a medium pot, and add the Swiss chard ribs. Cover and simmer for 10 minutes. remove the ribs and drain well. Place the ribs in a food processor, and finely chop. Add the tahini, garlic, lemon juice, and salt, and blend well. Spread the blended mixture(silek) on a large, shallow plate, and garnish with the parsley. Sprinkle with the olive oil, and serve cold.
Preheat the grill to high. Place bread slices on a clean work surface. Lightly butter one side and turn them over. Place cheese on 4 slices and cover the cheese with the spinach. Make four thin patties with the ground beef. Season both sides with salt and pepper. Grill the patties, in batches if necessary depending on the size of your grill, for about 3 minutes for medium-rare, or slightly longer for more well done. While maintaining the high heat on the grill, place the burgers on top of the spinach, and cover with the remaining bread slices, buttered side facing up. Grill the sandwiches until the cheese melts and the bread is golden brown, 30 seconds to 1 minute. Serve immediately -- on the good china.
Heat oven to 200°C Bash the potatoes with a rolling pin to crack them slightly - this helps them absorb flavour. Put the potatoes and onion in a baking tray. Mix the oil, honey, mustard and thyme together and pour over the potatoes and onions. Toss to coat. Season if desired and cook for 30 minutes. Add the sliced garlic and cook for a further 15 mins or until potatoes are tender.
Combine crushed Oreo cookie crumbs, nuts, and powdered sugar in a large bowl. Add Kahlua and corn syrup. Mix well. Shape into 1" balls; roll in powdered sugar. Place in airtight container and chill overnight. NOTE: Creme de Cacao may be used in place of Kahlua
In a small bowl, soak mushrooms in warm water until softened, about 15 minutes. Drain, chop and set aside. In another bowl, combine ground chicken/turkey, cornstarch and wine; mix well and let stand for 10 minutes. Make the sauce by combining hoisin sauce, peanut butter, peanuts, soy sauce, chili powder, ginger and sesame oil. Set aside. Pull off the outerleaves of the head of lettuce, wash and set aside. Place a large skillet over high heat until hot. Add vegetable oil, swirling to coat pan. Add garlic and green onion and cook for about 15 seconds. Then add chicken mixture until crumbly and no longer pink which is about 2 minutes. Add red pepper, water chestnuts and mushrooms and cook another 1-2 minutes until the pepper is slightly soft. Mix the meat mixture with the sauce and put in bowl to transfer to table. Put the lettuce leafs on the table. Let everyone take a leaf, put some meat mixture in it, wrap, it up and it's time to eat!
Place curry powder in a wide frying pan and stir over medium heat until slightly darker in color. Add apple, onion, lemon juice, mushrooms, bullion and 1 1/2 cups apple juice. Increase heat to high and bring to a boil. Rinse chicken and pat dry. Add to pan. Reduce heat, cover and simmer until meat is no longer pink (about 30 minutes). Transfer chicken to a platter and keep warm. In small bowl, blend flour and remaining 1/2 cup apple juice. Gradually add to sauce in pan, stirring constantly and cook until sauce is thickened. Pour over chicken. Garn ish with green onions and sour cream or yogurt. Serve over rice
In a lg. saucepan, stir together brown sugar, sugar, water, blueberries, lemon juice, nutmeg, cloves and cinnamon. Simmer mixture on low heat for approximately 30 minutes, stirring frequently. Do NOT allow to cook unattended. Mix a small amount of water with enough cornstarch to thicken to desired consistency, and whisk into sauce. Continue cooking sauce, stirring constantly, until sauce thickens. Serve warm.
Cream butter and sugar. Beat in eggs, one at a time. Sift dry ingredients together. Add dry ingredients to creamed mixture alternately with buttermilk. Stir in vanilla. Fold jam (or preserves) into cake mixture. Turn into well-greased tube (angel food) or bundt pan. Bake at 300 deg F for 15 minutes, then raise heat to 350 deg F and bake 45 minutes. Let cool 15 minutes. Sift powdered sugar over it while still warm.
Bring a large saucepan of salted water to a boil for pasta. In a small saucepan cook garlic in oil over moderately low heat, stirring, until softened and transfer mixture to a large bowl. Add pine nuts, crushing them lightly with the back of a fork, lemon juice, zest, parsley, and salt and pepper to taste. Cook pasta in boiling water until al dente and, reserving 2 tablespoons of the cooking water, drain well. Add pasta with the reserved cooking water to bowl and toss with lemon mixture until it is absorbed. Serve pasta warm or at room temperature.
Beat butter, shortening, eggs and vanilla until fluffy. Mix flour, soda and salt in a separate bowl. Slowly add flour mixture to butter mixture. Mix until well blended. Stir in peanuts. Drop by rounded teaspoons on greased cookie sheet. Flatten with bottom of greased glass dipped in sugar. Bake 350 degrees for 10 minutes.
Melt the butter in a frying pan and cut several slits in the edges of the slices to keep them from curling. Fry to your liking (some like them crisp: others just like it warmed). Melt Cheese on top if desired. Put between hamburger buns, spread with mustard, and enjoy!
In small bowl, combine all ingredients. Cover and refrigerate for at least 3 hours. Bring to room temperature and spoon over grilled meat, chicken, seafood or vegetables.
Preheat oven to 450 degrees F. In a large bowl stir together flour, cornmeal, baking powder, sugar, cream of tartar, salt, the 2 tablespoons green onion, and the sage. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add buttermilk all at once. Using a fork, stir just until moistened. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it just until dough holds together. Pat or lightly roll dough until 3/4 inch thick. Cut dough with a floured 2 1/2-inch round cutter; reroll scraps as necessary. Dip cutter into flour between cuts. Place dough rounds 1 inch apart on an ungreased baking sheet. Bake for 12 to 14 minutes or until golden. Remove biscuits from baking sheet. Cool slightly. To serve, split biscuits and place on serving plates. Top with Sausage Gravy. If desired, top with additional green onions. SAUSAGE GRAVY: In a very large skillet cook bulk pork sausage and chopped onion over medium-high heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Do not drain. Sprinkle all-purpose flour over meat mixture; stir into the meat mixture. Cook and stir over medium heat for 1 minute. While whisking, gradually add milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season with salt and pepper. Stir in snipped fresh thyme, if desired. Makes about 5 cups. TO MAKE AHEAD: Prepare biscuits as directed; cool completely. Place biscuits in a resealable plastic freezer bag; seal, label, and freeze for up to 2 months. Prepare sausage gravy as directed. Place in an airtight container; seal and chill for up to 48 hours. To serve, thaw biscuits at room temperature (allow about 2 hours). If desired, preheat oven to 350 degrees F. Place biscuits on a baking sheet. Bake for 10 minutes. In a medium saucepan reheat sausage gravy over medium-low heat for 10 to 15 minutes or until heated through. If necessary, stir in additional milk to make desired consistency.
Cut all slices of bacon in half, wrap each piece around a prune and fixate it with a toothpick. Place on a cookie sheet with a rim (or a 9x13 pan) and bake for 30 min at 375°F. After baking place them on a plate with a paper towel to get rid of some of the fat. Serve warm or cold.
Line an 8x4-inch (2 L) loaf pan with a large piece of plastic wrap, making sure it generously hangs over the sides. Warm 3 tbsp (45 mL) whipping cream with peanut butter and brown sugar in a small saucepan over medium heat, stirring until smooth. Set aside to cool. Meanwhile in a large bowl, beat egg whites with salt until frothy. Gradually add granulated sugar, increasing speed to medium-high. Beat until whites hold stiff peaks. Set aside. In a separate bowl, beat remaining whipping cream with vanilla until soft peaks form. Fold cooled peanut butter mixture into egg whites, then fold in whipping cream. Scrape into loaf pan, smoothing surface. Cover surface with overhanging plastic wrap, then cover with foil. Freeze overnight. Just before serving, unmold onto a cutting board and discard plastic wrap. For each serving, cut a 1-inch (2.5 cm) thick slice, then slice diagonally into 2 triangles. To serve, stand one triangle upright against the other. Sprinkle with toasted peanuts. Excellent with a tropical fruit salad, such as mango, pineapple and papaya. Rewrap and freeze any leftovers for up to a month.
Slice onions and fry until golden. Add stock, gravy, meat, salt, pepper and vegetables. Cook slowly until vegetables are tender. Add prune juice and boil 5 minutes. Serve on a platter surrounded with stewed prunes.
Preheat oven to 400 degrees. Toss the tomatoes with the balsamic vinegar, olive oil, garlic & salt & pepper. Spread tomatoes on a foil lined baking sheet. Roast tomatoes for 20 to 30 minutes or until shriveled and lightly browned. Scrape tomatoes and juices into a large bowl. Add the spinach. Meanwhile, prepare pasta according to directions. Toss pasta with the spinach & roasted tomatoes, asiago and basil. Sprinkle with toasted pine nuts and flat leaf parsley. Serve with additional cheese on the side. You could also add roasted chicken, sausages or fish. You could also use cherry tomatoes in place of the grape tomatoes and flat leaf parsley in place of the basil.
Cream together butter, sugar, eggs and vanilla on high speed of electric mixer for 1 1/2 minutes. Add buttermilk. Mix together flour, baking powder, baking soda and salt. Add flour mixture alternately with mashed banana. Beat only enough to blend, about 2 minutes. Pour battered into 2 greased and floured 9 inch round cake pans and bake in preheated 350 degree (Fahrenheit) oven for 30 to 35 minutes. Cool cake then prepare frosting. Mix together powdered sugar, cocoa and salt. Add gradually to butter, beating with electric mixer, adding just enough milk so that mixture is not stiff (If you add too much it will get too thin when you continue beating). After all ingredients are blended, mix on high speed of your mixer for 3 to 4 minutes, carefully adding small amounts of milk if too thick. Fill and frost cooled layers.
In a medium sauce pan, reduce nectar on high heat to about 1/3 cup. Turn heat to low and add Tabasco sauce, corn syrup and habanero sauce. Mix in garlic and cook on low for 10 minutes stirring occasionally. Pour over chicken wings and mix.
In a medium saucepan heat apple cider, cinnamon and vanilla. Stir occasionally, until hot. Add caramel syrup to taste and stir to mix. Remove from heat and pour into 2 mugs. Top with whipped cream. Drizzle over a little more caramel syrup. Sprinkle a dash of nutmeg and cinnamon over the top. Enjoy!
Mix first 5 ingredients (don't overmix). Pour into a greased pan. Top with fruit mixed with other ingredients. Bake at 350 for 1 hour. Top with powdered sugar.
Mix together dry ingredients in large bowl. Toss blackberries in dry ingredients til flour coated. Mix together liquid ingredients. Pour wet ingredients into dry and mix just til moist. Spoon batter into jumbo muffin cups (ungreased). Bake at 350 for 25-30 minutes .
Quick soak the pinto beans: bring beans to a boil; boil for 10 minutes. Drain; soak in fresh water for one hour. Drain again and now they're ready to use! Saute poblano pepper in a small amount of olive oil until slightly browned. Add soaked beans, onion, garlic, cumin, oregano and the 3 cups of water and 1/2 bottle of beer. Bring to a boil, then simmer on low heat, covered, for 2 hours; continue to cook uncovered for about 45 minutes or until beans are tender and liquid is thickened a little. Adjust seasonings: salt and pepper to taste, a couple dashes of garlic powder, and a few dashes of Tabasco sauce. *Don't salt beans while they're cooking, only after they are tender.