HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix matzoh farfel, eggs, salt, and pepper in a large bowl. Let stand 2 to 3 hours. Break apart to look like popcorn. Saute onions, celery, and mushrooms in oil. Add teriyaki sauce into pan and fry until golden brown. Stir frequently. Add boiling water to matzoh farfel mixture and stir until soft. Add onion mixture and stir well. Put mixture in well greased (1Tbs. oil) 3 quart glass roasting pan. Bake at 325 degrees for 45 minutes.
MARINATE THE MEAT: In a glass or ceramic bowl, combine the first group of ingredients (wine, garlic, oregano, parsley, beef). Cover and refrigerate for 2 hours. MAKE THE RAGU: Heat 1 tablespoon olive oil in a thick-bottomed frying pan. Add the onion, carrot, celery and prosciutto and cook for 6 -8 minutes until soft, then remove and put into a heavy saucepan. Wipe the frying pan clean. Drain the beef, reserving the marinade. Add another tablespoon of oil to the pan, then brown the beef on all sides. Add the reserved marinade, tomatoes and sugar and cook for a few minutes. Then add this to the vegetables in the saucepan. Season with salt and pepper, cover and cook over low heat for 30 minutes. Remove lid and cook, stirring occasionally, for another 30 minutes. COMPLETE THE DISH: Heat the second lot of oil in the frying pan and quickly crisp the sage leaves once the oil is hot enough. Drain on kitchen paper. Then fry the pumpkin in the same oil for 6 -8 minutes until it is tender. Drain on kitchen paper, keep warm. Cook the pasta in boiling salted water, then drain and divide among four plates. Top with the ragu, then scatter with pumpkin and sage. Serve with parmesan.
Set oven to 350 degrees Place both ingredients in a 9x13 inch pan. Stir together in the pan until there is no powder left. Put pan into oven for 30-35 minutes depending on your oven. Let cool. Enjoy.
*available at Asian markets. Mix all ingredients together in a bowl. Taste and adjust seasoning. Garnish with few slices of green onion and black sesame seeds if desired. Pair this salsa with Kettle Chips' Brand Mesquite-flavored chips!
Preheat oven to 350°F. Set aside 1/2 cup parmesan cheese. Combine the rest of the ingredients in a bowl and stir until well combined. Transfer the mixture to a casserole dish. Top with remaining parmesan cheese. Bake, uncovered, for 45 minutes until light brown and bubbly. Cool for 5 minutes before serving.
Heat oil in a medium skillet. Add the onions and cook over medium heat until softened, but not browned. Drain fat from skillet and add remaining ingredients, except turkey and rice. Mix well, bring to JUST a boil, add the turkey and simmer for 4-5 minutes to heat through. Place turkey over rice and pour sauce over turkey. Serves 4.
Unroll crescent rolls. Place 2 Tbsp cherry pie filling in center of each roll; roll up dough. Bake according to directions on can. Sprinkle with confectioner's sugar.
Mix yeast into sour cream. Sift flour into large bowl. Add remaining ingredients and blend well. (Don't hesitate to use your hands to mix the dough). The dough will be similar to pie crust. Transfer to smaller clean bowl and cover with plastic wrap and refrigerate overnight. Preheat oven to 400 degrees. Divide dough into equal portions. Take one portion, dust with flour and roll out on floured surface into an 8-10 inch circle (similar to a pie crust). Cut the circle into 8 triangle portions. Place jam in the center of each and roll up wide to skinny. Do not over fill cookies as the jam will leak out. Place on a baking sheet and bake 10-12 minute Dust cooled cookies with powdered sugar.
Place chicken in bottom of crock pot. Combine soup, sour cream and onion soup mix and pour over chicken. Cook on low for 7 hours. Serve over cooked rice or noodles.
Mix on med high the stawberry puree, butter, milk, vanilla and 4 cups of powdered sugar for 8-10 minutes (yes, that long! Trust me you will know it if you don't). I use a KitchedAid, it makes it so much easier. Add the remaining 4 cups of powdered sugar 1 cup at a time until thoroughly mixed.
In large heavy saucepot or Dutch oven heat oil. Add pork; cook over medium high heat until browned. Add onion, green pepper, garlic, chili powder, paprika, celery seed and salt. Cook 15 minutes or until vegetables are tender. Stir in olives and olive juice. Cover. Simmer 1 hour or until meat is tender; stir occasionally. Stir in beans, water and Tabasco sauce. Cover. Simmer 30 minutes; add more water if necessary to prevent sticking.
To Make the Pie Crust: Mix together the flour, sugar and salt in food processor. Add butter and shortening. Using on/off pulses, process until mixture resembles coarse meal. Sprinkle the ice water over mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into a ball; flatten into a disk. Wrap in plastic; chill until dough is firm enough to roll out, about 30 minutes. Roll out dough between two pieces of plastic wrap to a 12-inch round. Transfer dough to a 9" pie dish. Fold overhang under. Crimp edges and refrigerate. Preheat oven to 450 degrees F. Prick entire surface of pie crust evenly with a fork. Bake 8 to 10 minutes or until golden brown. Cool on rack. Make the Lemon Filling: In medium saucepan, combine cornstarch, flour, 1 3/4 cups sugar and salt, mixing well. Gradually add 2 cups water, stirring until smooth. Over medium heat, bring to boil, stirring occasionally; boil 1 minute, till shiny and translucent. Quickly stir some of hot mixture into yolks. Pour back into hot mixture; stir to blend. Return to heat; cook over low heat 5 minutes, stirring occasionally. (Note: Avoid tasting due to enzymes in saliva breaking down the starch and making it runny.) Remove from heat; stir in lemon juice, lemon peel and butter. Pour into pie shell. Preheat oven to 400 degrees F. To Make the Meringue: In medium bowl, with mixer at medium speed, beat whites with cream of tartar until frothy. Gradually beat in sugar, 2 tablespoons at a time, beating after each addition. Beat at high speed until stiff peaks form when beater is slowly raised. Spread meringue over lemon filling, carefully sealing to edge of crust and swirling the top decoratively. Bake 7 to 9 minutes, or until the meringue is golden brown. Let cool completely on rack 2 1/2 to 3 hours.
Preheat oven to 400°. In a large skillet over medium heat, cook beef and 1 cup onion, crumbling meat, until beef is no longer pink and onion is tender, 6-8 minutes. Drain. Stir in tomato sauce, Velveeta, mustard (I could not get much mustard flavor with the ground mustard, so I added a squeeze of prepared mustard), Worcestershire sauce, salt and pepper to taste until cheese is melted, 4-6 minutes. Transfer to a greased 13x9-in. or 3-1/2-qt. baking dish. Sprinkle with 1 1/2 cup cheddar cheese and bacon. Top with Tater Tots. Bake, uncovered, 30 minutes; top with remaining 1/2 cup cheese and bake additional 10 minutes. Top with tomatoes, pickles and remaining onion. **I have tomato haters, so instead of tomatoes,I drizzled a little ketchup on top. Yield: 12 servings.
Spread canned cranberry in a 9 x 13 inch pan. Cover with whipped topping. Sprinkle with pecans. Freeze two hours or longer. Remove from freezer, 10 minutes before serving. Cut into squares and serve. Can refreeze for later use.
Grind frozen cranberries with orange. Mix with sugar. Cover and store overnight. If using a food processor, leave chunky. If you over process the cranberries in the food processor, and the cranberries are too wet, remove some of the liquid. The following day: Mix gelatin with hot water, stir until gelatin is dissolved. Refrigerate and chill until gelatin is moderately set. In the mean time, in a large bowl: Snip marshmallows in half. If using large marshmallows snip into several smaller pieces. NOTE: if you do not snip them they will float to the top of the mold and not be incorporated into the mold. Add drained pineapple to cranberry - orange mixture; add marshmallows. Toss to combine. Prepare celery, apples, pecans. Add to above mixture. Once gelatin is moderately jelled, add to all the other ingredients and combine well. Pour into your favorite serving bowl. Refrigerate, preferably all day or overnight. The relish will be thick like a cranberry relish, it will not set up in the bowl. Best if prepared 2 days in advance.
Heat oven to 350°F. Grease the bottom only of loaf pans (two pans if using 9 inch, three if using 8 or 8.5 inch). In a large mixing bowl, combine sugar and shortening. Stir in eggs, water and zucchini. Mix in remaining ingredients thoroughly, except nuts. Stir in nuts, if desired, and pour into pans. Bake for 60 to 70 minutes; until a wooden toothpick inserted into the center of the loaves comes out clean. Cool for 5 minutes. Loosen the sides of loaves from pans, remove from pans to finish cooling. Cool completely prior to cutting. Great served toasted with butter, with cream cheese frosting, whipping cream with rum as dessert, or just plain! Enjoy! ;).
Preheat oven to 350°F. Thaw and drain spinach; put in large bowl. Add softened cream cheese, crab, garlic and Alfredo sauce to the spinach. Add artichokes. You may have to crush them up so you don't get big chunks , unless you like big chunks! Combine all ingredients. Place in oven safe shallow dish. Take fresh Parmesan cheese--absolutely not the kind in a can!--shred all over the top. Sprinkle breadcrumbs on top. Bake until bubbly and golden brown on top. Serve warm with tortilla chips.
You will need a large cooking pot. It should have a wide opening and be slightly shallow ( large, deep soup pots don't work as well.) Make sure you have a lid that fits! Place 2/3 cup popcorn inside pot. The pot will be the perfect size if the popcorn just barely covers the entire bottom of the pot in one layer. Stir in 1/3 cup oil of your choice and cover with the lid. Heat over ( MEDIUM for electric range, MED-LOW for gas ) range, giving the pot a good shake every 60 seconds or so, until you hear the first kernel pop. Carefully uncover and add the 1/4 cup white sugar, stir and re-cover with the lid. Shake the pot every 20-30 seconds until popping slows to 2-3 pops every few seconds. Remove from heat and dump into large mixing bowl. While hot and sticky, salt to taste, stirring well. Enjoy!
Place Dry rub ingredients in a large Ziplock Bag and mix well. Rinse Pork Buttes and sprinkle heavily with the Dry Rub,& using a Knife, poke some holes over entire surface of the Pork. Make sure Buttes are well coated with the rub. Place in a large container covered with saran wrap and refrigerate Buttes for 8 hours or over night. Add all the Sauce ingredients in a sauce pan and bring to a boil, stirring constantly so it doesn't stick. Let sauce cool and either pour into a Quart jar or some kind of seal able container. This Sauce will Keep at least 6 Months if kept sealed and in the fridge. 8 hours later or the next day, Preheat oven to 300 degrees. Place Butts in the oven uncovered for 6 hours. Test to see if the Pork pulls apart after 6 hours. If not, continue cooking until it does. Pork will be dark and crusty on the outside. Inside will be moist and delicious. After the Pork is Pulled, Pour your Sauce over it and mix well. This makes a lot of BBQ and I usually Freeze Half. Freeze up to 6 months. Serve BBQ on a Bun or just eat it with a fork! Enjoy!
In a food processor combine flour and salt. Add butter and pulse until butter is the size of peas. Whisk together the yolk and 1/2 cup cold water. Drizzle the liquid into the food processor while pulsing to combine. Pulse until dough holds together when you pinch it, adding liquid as needed. Turn dough onto a shet of plastic wrap and from into a ball. Divide in half and wrap each half in plastic wrap, flattening into a disk. Chill until cold or ready to use, about 30 minutes. On a floured surface roll dough until it's 3/16 inch thick and large enough to fit in the tart pan. (Pinch edges of dough as you roll to prevent cracks and tears.) Place dough into tart pan; gently lift into place without stretching and press into pan. Use the heel of you hand or a rolling pin to trim the edges flush with the pan. If blind baking, freeze crust about 20 minutes. For blind baking, heat oven to 375 degrees F. Line the chilled crust with aluminum foil, pressing foil into the corners. Fill with pie weights or dried beans and place on a baking sheet. Bake until crust is set and just starting to brown, about 30 minutes. Remove foil lining and weights and return crust to oven to brown evenly, 5 to 10 minutes more. Cool completely, then remove from tart pan. Makes 2 Single Crusts. CHEESE AND HERB CRUST VARIATION FOR TOMATO TART: Add 1/2 cup grated Gruyere or Jarlsberg cheese and 2 teaspoon chopped fresh oregano or thyme to the food processor with the flour and salt. Proceed with recipe as directed.
preheat oven to 300 degrees F For the Stuffing: saute pancetta in a pan sprayed with non stick spray until crisp, remove to a bowl add the spinach, ricotta, Gorgonzola, basil, parsley and mix well Season with salt and pepper Add the eggs, mix well, and set aside Make the Chicken: Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat-pounder or rolling pin Divide the stuffing between the breasts, mounding it along the center of each Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package Secure each flap with a toothpick Season the chicken all over with salt and pepper, to taste Heat 2 tbsp oil in a large skillet over medium heat Add the chicken in batches and cook, turning occasionally, until browned, about 2 minutes per side Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more Transfer to a platter, tent with foil and keep warm in oven meanwhile make the potatoes-- add potatoes in a 6 qt pan with water to cover and kosher salt bring to a boil lower to simmer, cover and cook 15-20 minutes until potatoes are tender drain return to pot and cook over low heat until dried, remove from heat add butter, salt, pepper and milk, mashing with a masher until chunky, set aside for the sauce : pour wine into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon add stock, mustard, lemon zest and juice, parsley, salt and pepper to taste bring to a boil and simmer until thickened, 5-8 minutes place potatoes on 4 plates serve 1 chicken breast overlapping potatoes and serve sauce atop
Sprinkle chickens with Cajun seasoning and leave at room temperature for 1 hour. Melt butter with Worcestershire, Tabasco, lemon juice and garlic salt; add 7 Up. Cook chickens on charcoal grill with mesquite charcoal. Turn often and baste with butter/7-Up mixture several times. When chicken is done (about 60 minutes), baste one more time - it keeps the chicken moist.
Heat oil in large frying pan over medium heat. Add onion and garlic and cook for 5 minutes, or until golden brown. Add dried and fresh mushrooms and cook for 8 - 10 minutes. Add port, toss to coat and set aside. In a food processor, add mushroom mixture and blend until finely chopped. Season with salt and pepper. Add in feta cheese and pulse until smooth, adding water is required. (I used 3 tablespoons). Stir through parsley. Cover and refrigerate until ready to serve. ENJOY! * NOTE: No need to pre-soak the dried mushrooms.
Put milk and garlic in a saute pan. Cook on medium for 2 minutes. Add the cheese and cook 5 minutes, or until. the cheese is melted. Add the butter and let it melt. Put in the noodles. Enjoy!
Cut the tops off the pineapples and discard them. With a big knife, cut off the rind from the pineapples with as little pineapple attached as possible. Put the rinds in a pot large enough to hold them comfortably and pour in enough water to cover them. Bring to a boil and boil until the pineapple peel is very tender, about 30 minutes. Top off with water if necessary to keep the rinds submerged. Meanwhile, put the onion, oregano, peppercorns, garlic, Habanero or other chili pepper, vinegar, and salt in a large jar with a tight-fitting lid. Strain the pineapple liquid over the seasonings. If there is not enough liquid to cover the ingredients, re-cover the pineapple with water and boil for 20 minutes. Taste and add a little salt and/or a little vinegar, if you think it needs it. You can use it as soon as it cools, but it will get better as it sits.
Bring a large pot of generously salted water to a full boil and add the pastam cooking tll al dente (for penne, about 12 minutes). On a cutting board, sprinkle the crushed garlic cloves with the salt and pepper. Using the back of a fork, mash the garlic into a paste. Add the anchovies and keep mashing. Scrape the paste into a mortar, add the basil, and begin pounding with a wooden pestle until the mixture resembles a puree. Now, add the oil slowly, pounding all the while with your pestle. Note: You can do this in a blender or food processor, but purists (like myself) will tell you that the pistou will not taste or look the same if the basil is chopped with a blade. When your pasta is ready, place your serving bowl (heat-proof)in the sink. Drain your pasta, allowing the pasta water to warm your serving bowl. Place the pasta in the bowl, add the pistou and toss well. Serve accompanied by freshly grated parmesan cheese.
Heat oven to 375°F. coat a 9 by 13 glass cooking dish with cooking spray. Cut 1/8 to 1/4 inch thick lengthwise slice from each zucchini. Chop the slices and reserve. Scoop out most of the flesh from each zucchini, leaving just a shell. Chop together the flesh and add the spices from above. In a large non-stick skillet, heat oil over medium-high heat. Add the chopped bacon and cook for three minutes. Then add the zucchini mixture. Cook, stirring occasionally for 7 minutes (about). Stir in bread crumbs and 3/4 cup of the cheese. Cook for another minute more. Spoon about 1/2 cup filling into each zucchini boat. Place each boat in the baking dish and add 1/4 cup hot water to the dish. Cover with foil. Bake at 375°F for 25 minutes. Uncover and sprinkle the tops with the remaining cheese. Bake, uncovered, for 5 more minutes until cheese is melted.
Vinaigrette:. In a small bowl, whisk together all ingredients; set aside or refrigerate until ready to use. If refrigerating, bring to room temperature before using. Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well. Toss asparagus with enough vinaigrette to lightly coat. Arrange asparagus on serving platter or individual serving plates.
Preheat the oven to 350 degrees. Peel the bananas and mash in a bowl, using a fork. Mix the flour, baking powder, baking soda, salt, and 1/2 cup brown sugar together in a large mixing bowl. Make a well in the center and add buttermilk, egg, olive oil and mashed bananas. Fold the ingredients together until just incorporated. Gently stir in blueberries. Spoon the batter into 12 paper-lined muffin tins and sprinkle with 1 tablespoon brown sugar. Bake for 20 to 25 minutes until golden brown on top; a toothpick inserted into the center of the muffin should emerge clean. Cool in the pan for a couple of minutes, then transfer to a rack to cool completely.
Place cooked rice, whole milk, coconut milk, sugar, and salt in a 3 quart saucepan. Bring to a simmer, uncovered, over moderate heat. Simmer until the pudding has thickened; approximately 45 minutes. Stir frequently. Stir in the coconut extract and let simmer for one more minute. Serve the rice pudding immediately in dessert cups, while still warm.
Mix the coffee and the water. Leave it on the counter overnight. Strain in the morning, preferably through cheesecloth. For hot coffee just add hot water to taste to 1/4 cup (or more) of the concentrate mixture (depending on how strong - or not - you like your coffee). To make iced coffee, stir together 1/4 cup each of Coffee Concentrate and water. If desired, stir in milk and sugar. Serve over ice. It should keep for 2-3 weeks in the fridge.
If pears are fresh, they should be very ripe (dip in lemon juice immediately to prevent darkening). If pears are canned, drain well. Cut grapes in half, removing the seeds if necessary. Mix the cream cheese with the cream or mayonnaise. Place the pear, cut side down, on a plate. Cover the pear with the cream cheese mixture. Cover the surface of the pear with the grapes, placing the cut side down. Place a grape leaf on each salad plate. Place on pear decorated with grapes on each grape leaf, cut side down. The finished pear should resemble a bunch of grapes. Top with a dollop of mayonnaise if desired.
In a nonstick pan, lightly brown ground beef. If you are using anything other than extra lean beef, you may want to strain off the fat now. Add onion, celery and garlic and saute for about 5 minutes. Add taco seasoning and beef broth and simmer for 15 minutes. This will infuse a lot of flavour into the ground beef. Meanwhile, add remaining ingredients to the crockpot. You can add the liquid from the beans or not - I did. Add ground beef mixture to the crockpot. If you find that there isn't enough liquid, add more beef broth. I cooked it on low for 6 hours, but I can't imagine why it can't be cooked longer. The longer you cook soups in a crockpot, the better they taste! If you can taste the soup partway through, you may want to season it to your tastes at this point. Add some freshly ground pepper, chili powder or any of your favourite spices or seasonings. Top with grated cheese and diced avocado and tortilla chip pieces if you wish.
Boil chicken pieces for 15 minutes. Combine sauce ingredients in crock pot while chicken is cooking. Place chicken in crock pot, cook on low 6-8 hours, or on high 3-4 hours. Can also bake for 45 minutes at 350 degrees.
Spread cream cheese on a platter and top with caramel. Sprinkle pecans on top. Refrigerate. To serve,core and slice apples and dip away!
In large skillet melt butter and olive oil together with garlic and rosemary. Cook over medium high heat until garlic browns. Add steamed broccoli (it will sizzle) and toss in skillet for about 30 seconds. Place immediately in serving bowl and salt to taste. May sprinkle with Parmesan cheese.
To make curry, grind together the coriander and cumin seeds and the peppercorns in a food processor or in a mortar with pestle. Blend remaining ingredients together and add the ground spice mixture. Store in a clean, dry jar in the refrigerator. Heat the oil in a wok or heavy skillet. Add tempeh and stir over high heat for 2 minutes. Add scallions and stir-fry 1 minute. Remove tempeh and scallions and set aside. Put half the coconut milk into the wok and bring to a boil. Add 6 tbsp of the curry paste and lime rind. Cook for 1 minute until fragrant. Add tempeh and scallions. Add remaining coconut milk and simmer for 7-8 minutes. Stir in basil leaves and Maggi. Leave to simmer for 1 minute before serving. Garnish with cilantro leaves and chiles.
Preheat oven to 350 degrees F. Crush garlic with rosemary, salt and pepper, making a paste. Pierce the meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil. Place pork loin into oven for 2 hours, turning and basting with pan liquids. After 2 hours remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices. Enjoy!
Preheat oven to 350. In a large frying pan, heat oil over medium heat. Add chicken and cook, turning, until brown, about 10 minutes. Transfer to a 13 by 9 inch baking dish. Add celery and onions to the pan drippings and saute until tender, but not brown. Stir in tomato juice, vinegar, salt, pepper and hot sauce. Heat to boiling; pour over chicken. Bake chicken uncovered, basting occasionally, 45 minutes, until tender. Skim excess fat from sauce and pour over chicken.