HumbleIntelligence/food-ner-1-Million huggingface dataset:
1.Combine all ingredients in a blender on high until combined, about 30 seconds. 2.Pour into small bowl and cover and refrigerate until ready to serve. 3.Stir before serving.
Put onion, garlic and sausages in the bottom of tagine. Add salt and tomatoes. Brown the lamb cutlets until pink. Then put on top of other ingredients. Sprinkle orange zest over all and squeeze lemon on top. Add seasonings and cover. Cook in microwave for 10 minutes on a medium power. Pour off juice into the browning pan and add honey and cinnamon. Reduce and then pour over the dish to serve.
Put gelatin in a medium sized bowl. Add the boiling water and stir until gelatin is dissolved. Add the cold water and stir. Add the pie filling. Stir until well mixed. Keep the gelatin mixture in the bowl or pour it into a 6 1/2 inch square Pyrex or Corningware dish. Refrigerate until set. Serve in individual soup or salad bowls. Top with whipped topping. (if desired)
Preheat oven to 375 degrees F. In a medium bowl, combine flour, baking soda, baking powder, and salt. In a mixer bowl, cream butter or margarine, peanut butter, brown sugar, and 1 cup granulated sugar until light and fluffy. Beat in the eggs and vanilla. Gradually beat in your choice of mix-in's until just combined. If you want just peanut butter cookies, just skip this step. Drop heaping tablespoons of dough into remaining 1/3 cup granulated sugar. Shape into balls. Place about 3 inches apart onto ungreased cookie sheets. Flatten slightly with a fork dipped in the sugar. Bake for 10 minutes or until the cookies are just set and are slightly firm to the touch. Do not over-bake. They will crisp up when cooled. Cool for one minute on cookie sheets. Transfer to wire racks to cool completely.
In a large soup pot, saute the broccoli, cauliflower, onions, ginger, garlic, cayenne, salt, and pepper in oil on medium heat until vegetables are tender. Add the stock, tomatoes, and peanut butter. Reduce heat and simmer for 20 minutes, stirring occasionally.
Butterfly the pork roast (slice in half lengthwise to within about 1-1/2 inches of the uncut edge). Open the roast like a book, and slice a bit more in the center if needed so it lies flat all the way across. Lightly score the meat in a cross-hatch pattern to maximize surface area for seasoning. Combine olive oil, salt, pepper, garlic, fennel seed, and fresh parsley in a small bowl. Mix well. Spread half the seasoning goo on the outside of the roast, then flip and spread the remaining goo on the inside (the scored side). Spread the chopped fresh fennel in the right half of the inside (scored) side of the roast, spreading out to within a half inch of the edges. Fold the left side over the right (close the book!) and carefully pick up the roast and set it in an oiled 3-quart slow cooker insert. If you like, you can tie the roast with cotton kitchen twine (I rely on the smallish slow cooker to keep the roast together, but if you want absolute certainty or are using a larger pan, by all means tie it up!). Let the roast marinate overnight in the fridge (up to two days). When ready to cook, splash about an inch of good white wine in the bottom of the slow cooker. Cook for 6-7 hours on low. (Alternately, you could roast it at 325 for probably 2 to 2-1/2 hours -- I don't have an exact time since I use the slow cooker, but since you managed to find this recipe, I'm confident you can look up a cooking time chart and figure that out, too!). Once cooked, carefully transfer the meat to a large plate and shred. Set aside while you make the gravy. To make the gravy, pour the drippings out of the slow cooker insert and into a wide, shallow pan (a 10- or 12-inch skillet works marvelously for this). Heat skillet over medium high heat till liquid is simmering. In a small bowl, combine the flour with a few spoonfulls of the heated drippings, whisking to remove any lumps. The mixture should resemble runny paste. Once mixture is lump-free, whisk into the rest of the drippings and cook at a simmer, stirring constantly, for 4-5 minutes, till thickened. Add wine (water works, too) to achieve the desired consistency (I add about 1/4 cup, but the amount will vary depending on how much drippings your roast gave you). You will want to taste-test to make sure the gravy doesn't taste "floury" (if it does, cook it a bit longer). Serve the hot meat in open-faced sandwiches on good bread. Serve the leftovers hot or cold on buns.
Defrost the broccoli if frozen. Saute the onions in the hot butter till soft. Add the broth. Heat up the broccoli for 5 minutes. Preheat oven to 180°C. Get the souffle baking pan and butter it. Put in the potatoe slices. Add salt and pepper and half the cheese. Add the broccoli. Pour in the broth. Season the milk and egg mixture with salt, pepper, and nutmeg and pour over the broccoli. Pour the second half of the cheese on top and almond slices. Bake for 30-40 minutes.
Place eggs in mixing bowl and lightly whip for approximately 20 seconds. Add broccoli florets, cooked rice, salt and pepper. Mix well to incorporate ingredients. Dice Velveeta into 1/4-inch pieces. Place diced cheese and half-and-half in microwave safe container. Cover and microwave for 2 minutes or until cheese is melted. Add to ingredients in bowl. Blend well to mix all ingredients. Spray 9-inch pan with cooking spray. Pour casserole mixture into pan. Place in a 350 degree oven and bake for 30 minutes. Top casserole with Ritz crackers and cheddar cheese and cook for 5 minutes more, or until cheese melts and crackers brown.
To make the Omani spice paste: Combine all ingredients in an electric food processor and process until a thick paste is formed, adding more vinegar if necessary. Keep aside. Put lamb pieces and water in a large pot, bring to boil and remove froth as it appears. Add the cinnamon sticks, and all whole spices. Cover and simmer over low heat for 11/2 hours or until the meat becomes tender. Remove lamb pieces, put them in a bowl and set aside. Drain the stock and set aside. Cook the extra water and onion in a large sauce pan with occasional stirring for 5 minutes or until water is steamed and the onions become tender. Add 2 tablespoons of the ghee (reserve 2 tablespoons) and stir for another 3 minutes or until onions become golden in color. Add garlic, raisins, chickpeas, 1 tablespoon of Omani mixed spices (reserve 3 tablespoons), saffron strands and rose water, stir for 1 minutes then set aside. In a large pot put 41/2 cups of drained stock; add more water if stock is not enough. Add the remaining 2 tablespoons of ghee, the remaining 3 tablespoons of Omani mixed spices, the Bouillon cubes and rice. Bring to boil with occasional stirring, cover and cook over low heat for 10 minutes or until rice is half cooked, add the boiled lamb pieces on top of the rice, cover and cook on low heat again for another 10-15 minutes or until rice is cooked. Serve the rice and lamb in plate topped with the onion mixture.
Preheat oven to 450F; place inside a 12 inch nonstick pizza pan to allow it to preheat with the oven. Place tortilla on a plate or board from which it can be easily transferred. Brush the tortilla with the olive oil; spread half the cheese to within one inch of the edge. Pour the sauce, starting in the center and work outwards; spread remaining half of cheese over the tortilla. Remove the preheated pizza pan from the oven and carefully transfer the prepped tortilla to its center. Place pan back into the oven and bake for seven (7) minutes. Transfer baked pizza to plate or board to be cut into fourths.
Cut chicken into strips 1/2" by 3". Place them in bowl, add eggs seasonings, cornstarch,and 1/4 cup oil. Mix well and let it set for about 10 minutes. Drop each strip separately into oil and fry for about 2 minutes. Remove and drain on paper towels. Serve with favorite veggies.
Remove the yellow outer rinds of the lemons as thinly as possible. Discard all the white pith. Cut the fruit into thin slices, removing the pips. Put the sliced lemon and rind into a non-metallic bowl with the sugar, ginger and cream of tartar. Pour on the boiling water, and leave until it has cooled to blood heat. Cream the yeast with a little of the liquid, then stir it into the mixture. Cover it with a cloth and leave it in a fairly warm place for 24 hours. Skim the yeast off the top, then strain the liquid off the sediment. Bottle and leave for 4 days in cool place before use. Consume within a week, and store in a cool place.
Heat the oven to 200C/400°F Grease a large, heavy baking sheet. Sift the flour, sugar, baking powder, cream of tartar, mixed spice and salt into a large mixing bowl. Add the lemon zest and lightly mix with your hands. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles fine crumbs. Make a well in the centre of the dry ingredients and add the cream and the beaten egg; mix with a knife; then using a wooden spoon, combine all the ingredients together, just until the dough holds together. Scrape the dough onto a floured surface and using floured hands, knead it gently three or four times to form a ball. Flatten the ball into a disk about 1 inch thick, then using a pastry (biscuit or cookie) cutter, cut out 8 rounds, for 8 scones. Transfer the scones to the baking sheet, leaving plenty of space between them. Brush the tops lightly with extra cream. Bake the scones in the centre of the oven until golden brown, about 15 to 20 minutes. Allow them to cool on the sheet for a few minutes and then transfer them to a wire rack. While the scones continue to cool, make the glaze. Combine all the ingredients in a small mixing bowl and whisk them until the mixture is smooth. If necessary, you can thin the glaze with more lemon juice, stirring in a 1/2 teaspoon at a time. When the scones have cooled for another 5 to 10 minutes, drizzle each one generously with the lemon glaze. Serve them with butter, cream or lemon curd for a tea-time treat!
Toss vegetables together in a very large bowl. Blend mayo, sour cream, cream, sweetener, salt and pepper together until smooth. Add a little more cream if it needs thinning (should be the consistency of thick salad dressing). Toss with veggies and refrigerate for 30 minutes. Toss bacon in just before serving.
Heat 1 tablespoon of the oil in a large skillet over medium heat. Add garlic; cook, stirring, until golden, 1 to 2 minutes; remove garlic and discard. Add pork chops to same skillet and cook until lightly browned, 6 to 8 minutes, turning once halfway through; remove chops and set aside. Increase heat to medium-high; add wine, salt and red pepper flakes, if desired. Cook 2 to 3 minutes, stirring to loosen browned bits on bottom of pan, until wine is reduced by half. Add tomatoes and return chops to skillet. Reduce heat to low, cover and simmer, basting occasionally, until chops are tender, 10 minutes. Heat remaining 1 tablespoon oil in a medium skillet over medium heat until hot. Add mushrooms and bell pepper; cook 5 minutes, stirring occasionally, until vegetables are tender. Add mushroom mixture to skillet with pork chops. Cover and simmer just until hot, adding 1 to 2 tablespoons water if needed.
In a bowl, beat the cream cheese until smooth. Gradually beat in sugar. Blend in the sour cream and vanilla. FOLD in the whipped topping. Stir in the chocolate chips. Spoon the mixture into the pie crust. Chill until set (at least 4 hours). Garnish with more whipped topping, chocolate shavings or fruit if desired.
In a large pot, put Chicken Stock, pumpkin and carrot. Bring to a boil, then reduce to simmer for 1/2 hour. Put butter in a frying pan and sautee onions and mushrooms until browned. Add tomatoes and continue to fry for 5 minutes. Puree all ingredients in a blender. Place pureed soup into the soup pot. Add spices, sugar and cream at this time. Simmer for 10 minutes. Serve with fresh croutons.
Place the snow peas and water in a microwave-safe bowl. Cover and microwave on high for 6 minutes or until peas are crisp-tender and drain. Stir in the remaining ingredients. Serve.
Plug in the sandwich maker to heat up. In a small mixing bowl combine drained tuna with creamed corn, green onions and pepper. Spread butter onto one side of the bread. Place 2 of these bread slices into the jaffle maker, butter side down. Top with tuna and corn filling. Place remaining slices of bread on top, butter side up. Cook until browned to your liking.
Place halibut on large sheet of aluminum foil. Rub the garlic around fish. Put dabs of butter down the middle. Sprinkle with onion, salt, pepper, Cajun seasoning, lemon juice and parsley. Top with prawns. Seal the foil around the fish. Grill until done about 10 each side. Or oven at 350°F for 25-30 minutes. ~Note: If you choose to use two or more smaller steaks, adjust ingredients for each serving and wrap each steak in it's own foil packs. This is a nice way to do it for individual servings.~.
Preheat Oven to 350. Heat skillet on Medium/high. Add 1 tbsp canola oil. Once hot, add garlic and stir frequently until lightly browned. Add onions and continue to saute. In large mixing bowl, Add fajita mix to 1/4 cup warm water and 1 tbsp canola oil. Whisk contents together. Add in peppers and coat peppers entirely with fajita mixture/sauce. Salt and Pepper the mixture (eyeball it). Once coated, add to sauteed onions. Saute peppers until tender (not mushy). Add more salt and pepper. In another large mixing bowl, mix together 1 1/2 cups salsa with 1 1/2 cups sour cream. Add in chicken (or beans) and coat completely. Add 1/2 cup cheddar and continue to mix. Add in pepper mixture. Mix all ingredients until completely coated. Spray 9x13 (or 2 8x8) pan with cooking spray. Heap 4 spoonfuls of filling mix into each tortilla. Roll tightly and place towards edge of pan, seam side down. Once pan is filled with enchiladas, mix together remaining 1/2 cup salsa with 1/2 cup sour cream. Pour over top of enchiladas. Sprinkle remaining 1/2 cup cheddar. *. Put in oven uncovered. Bake for 25-30 mins, or until tortillas are browned and cheese is completely melted/browned on top. Yummy. Enjoy. *(This is a great recipe to make ahead. Assemble the enchiladas, cover tightly with wrap or foil, and put it in the refrigerator or freezer until you are ready to cook and eat. Just pull it out and bring to room temperature before putting it in the hot oven).
Add onions to crock pot. Add seasonings, chicken and broth. Cover and cook on High 5 to 6 hours. Shortly before serving, stir together sour cream or yogurt and cornstarch. Stir into crock pot and thicken. Taste and adjust seasonings (sour cream and cornstarch may be omitted if desired). Serve with dumplings (recipe below). Dumplings. Beat 3 eggs, add 1/3 cup water and 2-1/2 cups flour. Beat with a spoon until smooth. Drop from teaspoon into boiling salted water and cook until dumplings rise to the top, approximately 10 minutes.
Blend all ingredients until smooth. Pour into a glass. Place a dollop of whipped cream on top if desired. Sprinkle some dark chocolate shavings over the topTtotally optional) and serve! Enjoy.
Lay salt pork in bottom of a saucepan and cover with lima beans. Add enough water to cover, and cook over low heat until beans are tender. Cut kernels from fresh corn and combine with beans, cubed tomato, and seasonings. Cover and continue cooking over low heat for 10-15 minutes. Stir frequently.
PREHEAT oven to 425°F. ARRANGE peaches in pie shell. Combine sweetened condensed milk, eggs, butter, lemon juice, cinnamon and nutmeg in large mixer bowl; beat until smooth. Pour over peaches. BAKE for 10 minutes. Sprinkle with Streusel Topping. Reduce temperature to 350°F; bake for additional 55 to 60 minutes or until knife inserted near center comes out clean. Cool on wire rack. FOR STREUSEL TOPPING. COMBINE brown sugar, flour and walnuts in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
*To roast tomatoes, line the bottom of a heavy skillet with foil and place over high heat. Place the whole tomatoes directly on the foil (don't add any oil) and allow them to blacken before turning. Turn the tomatoes and continue to char on all sides. In a blender, combine the roasted tomato and garlic and puree until smooth. Transfer the puree to a 6-quart slow cooker and add all the remaining ingredients, placing the harder vegetables on the bottom and the meat on top. Cover and cook on LOW for 8 hours. Turn the cooker to the warm setting and uncover. Let the soup settle for 15 minutes, then, using a large spoon, skim off as much fat as possible. Taste and adjust the seasoning. Serve in big bowls, with the tortillas on the side.
Grind peanuts in food chopper or processor. Add stiffly beaten egg whites, flour and sugar, stir to mix well. Drop by teaspoonfuls onto greased and floured cookie sheets. Bake at 300 for 15 minutes. Let cool.
Peel beets and carrots. Chop beets into 1/2 slices, then quarter each slice. Slice carrots into 1/2 slice diagonally. While slicing, place baking sheet in oven and heat to 500°F. Place beets and carrots into large bowl. Add 2 tbsp olive oil and salt. Stir until well combined. Working quickly, remove pan from preheated oven, add vegetables to pan and return to oven. Bake for 20-25 minutes. Do not wash bowl. While vegetables are cooking, add remaining tablespoon of oil, vinegar, and honey to bowl. Stir until well mixed. When vegetables are done, remove from oven and carefully transfer to bowl. Stir until well combine. Let rest and cool for 30 minutes. If using, wash and chop beet greens while beets and carrots are cooling. Add chopped greens and stir immediately before serving.
In a skillet over medium heat, brown the ground beef until no longer pink. Drain fat and set aside. In a 3 1/2 quart or larger slow cooker, combine the ground beef, baked beans, green chilies, onion, and barbecue sauce. Season with brown sugar, garlic powder, chili powder, and hot pepper sauce. Cook on high for 2 hours or on low for 4 to 5 hours.
In 6 quarts of boiling salted water, cook the pasta until al dente. About 10 to 13 minutes. Drain and set aside. Stir in 2 Tbls of olive oil into the pasta. In the meantime, fry the sausage in a large frying pan in 2 Tbls of olive oil until the sausage cooked through and browned all over. Remove the sausage from the pan and let stand. Drain the excess oil in the frying pan. Add the peppers, onions, garlic, oregano and basil to the pan, cover and cook on medium heat until the peppers are tender and slightly browned. Cut the sausages into 1 inch pieces and add to the peppers. Increase the heat and add the white wine. Cook until the wine is reduced by half. Stir in the butter and the parsley. Season with salt and pepper. Plate the pasta and spoon the sausage mixture on top. Optional: Plate the pasta, pour a good quality, or homemade vodka sauce over the pasta, then top with sausages and peppers. Serve with Parmesan cheese.
Place veal in a 4-quart casserole. Add broth and bring to a boil. Skim all scum from surface. Reduce heat to low. Add carrot, leeks, celery and bouquet garni. Season with salt. Simmer 1 hour on very low heat. Add mushrooms and onions. Simmer 30 minutes more. Remove from heat and let rest for 30 minutes. Remove meat and vegetables to a large bowl, draining well, discarding leeks and bouquet garni. Cover with plastic wrap. Strain cooking liquid into a separate bowl and clean pan. Return liquid to pan and reduce by half, about 5 minutes. Stir in cream. Simmer for 10 minutes, until slightly thickened. Beat egg yolks in a bowl and slowly beat in about half a cup sauce to warm yolks. Slowly whisk egg yolk mixture into pan, remove from heat and keep whisking until sauce has a creamy consistency. Add lemon juice and season with salt and pepper. Return meat, celery, mushrooms and onions to pan. Slice carrots 1/2-inch thick and add. Bring barely to a simmer, stirring, just until ingredients are warmed through. Do not allow sauce to boil or egg yolks will curdle. Check seasonings, garnish with parsley and serve with rice.
Mix together in a non-corrosive bowl and let marinate for at least 4 hours. Place into a large pot and boil down, at med. heat, for 30 minute stirring frequently to not burn. Place into stralized jars and process in a hot water bath for 10 minutes. Yield is 6 eight ounce jars.
Pour the Chambord into a Champagne flute and top with Champagne. Add the sorbet and serve at once.
For dressing: in a small bowl stir together mayo, lemon juice and basil. Set aside. For salad: Combine chicken cheese, green onion, and celery. Pour dressing over mixture; toss to coat. Season to taste with salt and pepper. Divide salad among six slices of bread and spread to cover. Top each with another slice of bread.
Load ingredients for pizza dough into ABM per your manufacturer's instructions. Set on dough cycle. Remove when dough has completed second kneading. While dough is being processed, make calzone filling: Place peeled and diced potatoes in saucepan with desired amount of Kosher salt and steam just until tender (can be pierced easily with a fork). As soon as potatoes are tender, drain thoroughly and return to saucepan to "dry out" for a couple of minutes. Then, while still HOT, add lemon juice, basil, oregano, and garlic. While potatoes are steaming, place broccoli pieces in a wide saucepan. Sprinkle with Kosher salt to taste. Use a measuring cup to drizzle HOT water over top of broccoli, just enough to cover the bottom of the pan. Cover TIGHTLY. When water begins to boil, immediately turn off heat, without raising lid, and broccoli will finish cooking. Allow broccoli to steam for about 10 minutes. When bread machine completes second kneading, remove dough and divide into 2 pieces, one slightly larger than the other. Roll the larger piece to fit the shape of your pizza peel/pan. Preheat oven to 450 deg F. Lightly spray the peel/pan with the cooking spray and place the lower crust on it. Gently add the broccoli to the potato/herb mixture, taking care not to "mush" broccoli. Spread vegetables over rolled crust on peel/pan, leaving about 1"-2" around the outer edge to fold over for seal. Sprinkle cheese over veggies (if using). Roll the smaller piece of dough into the same shape and place over potato/broccoli filling. Bring outer edges of lower crust up and fold over top crust to form a seal on the top, all the way around. Bake in preheated 450 deg oven, preferably on a pizza stone, for 15 minutes , or until lightly browned. Allow to cool about 5 minutes before serving. Serve warmed pasta sauce as a topping or side, if desired.
Mix salmon, juice from salmon, rice, carrot, onion, egg and pepper. Shape into balls and put in casserole leaving room for expansion. Mix soup and water together; pour over top. Bake covered in 350F oven for 1 hour.
Rinse the broccoli and cut it into bite-size florets. If you're feeling thrifty, you can peel and slice the "trunk" into bite-size pieces, too, although using florets only makes for an attractive presentation. Peel the garlic and mince it fine. Chop the anchovies fine, discarding any excess oil. Heat the olive oil in a small saute pan or skillet over medium-low heat and gently cook the minced garlic with a small shake of dried red-pepper flakes (just enough for an accent; you don't want a fiery dish) until the garlic turns translucent and aromatic. Stir in the chopped anchovies and continue poaching gently for a few minutes, stirring until the anchovies dissolve into the oil. Set aside and keep warm. Meanwhile, heat a large pot full of lightly salted water and cook the broccoli and pasta together until the pasta is done; at that point the broccoli will be very soft. Drain the broccoli and pasta, catching a bit of the pasta water in a measuring cup. Put the broccoli and pasta in a warm serving bowl and toss with the anchovy and garlic oil and, if necessary, a bit of the pasta water to achieve a thick saucy texture. Serve with crusty bread and a salad as a hearty side dish or main course.
Brown ground beef and onions, drain. Add tomato soup and one can of water. Add the corn and noodles and cook until tender.