HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook macaroni according to package directions. Drain and rinse with cold water to cool. In a mixing bowl, combine macaroni and tuna (undrained - the olive oil is key to the recipe). Gently break up tuna while mixing. Add tomato, basil and lemon juice. Combine well. Mix in Parmesan cheese. Add salt and pepper to taste. Combine well. Chill to allow flavors to blend at least one hour or overnight.
Pre-heat oven at 450°F. Cover 12 muffin bowls with oven-safe paper. On a big bowl, mix oatmeal, nuts, raisins, baking powder and salt (if used). Add the rest of the ingredients and mix til you have an even mix. Put the mix on the muffin bowls and fill 3/4 of each one. Bake for 13-15 min or til golden.
Combine water, celery, carrots and half of the salt and pepper in a large soup kettle. Heat on high heat to a boil then turn down heat to medium high and boil for 5 minutes. Add potatoes and half of ham. When the kettle boils again it should take about 15 minutes until the potatoes are tender on a low boil. Start checking at this time. You should just be able to put a fork into the potatoes with little resistance. In a medium sauce pan add the butter, onions, left over salt and pepper. Cook on medium high heat stirring the onions about every 2 minutes for about 10 minutes till soft. You can tell they are done when the bottom of the pan starts to brown a little. Keep the pan on the heat and shake the flour over the onions. Now stir it into the onions for 1/2 minute. Pour in the milk and 3 cups of the potato water. Whisk it in till its well mixed, about 1/2 minute. It will be thick. Now add this and the rest of the ham to the potato's when they are finished. Stir for about 1/2 minute till it's well mixed. Cook over med high heat stirring the bottom of the pan constantly until you reach a boil. Boil for 1 minute and remove from heat. Remove 2 cups of the potato mixture and mash them with a little of the soup juice in the sauce pan. Add the mashed potatoes and the parsley to the kettle and check your seasonings. The mashed potatoes will thicken the soup some more and add more depth to it. Serve with shredded cheese on top if you like and crusty bread. We like smoked cheese with ours. If you have a ham bone boil it with 1 chop carrot, 1 chopped celery stalk and 1 chopped onion for 45 minutes in the gallon (plus 1 cup) water. Remove the bone to a plate to cool and strain the water before making the recipe. Add the ham bone meat when soup is finished.
Slice onions and saute in butter. Add potatoes after 5 minutes. Saute potatoes until fork tender. Brown the ground beef in separate pan and drain drippings. Fold in mushroom soup and ground beef into potato mixture gently. Heat and simmer 5 - 7 minutes. Season to taste.
Either presoak beans overnight, or, boil beans for 2 minutes and then remove from heat, cover and let set for 1 hour. Combine garlic, onions and bell pepper in a skillet. Cook over low heat, with a little water to prevent from scorching. Cook until onion is translucent. Add the cooked onion mix and all remaining ingredients to the black eyed-peas and bring to a boil. Cover and reduce heat to low. Cook for 1 1/2- 2 hours, or until peas are soft.
Brown ground beef and onion in large skillet. Drain off grease and add salt, pepper, and garlic powder and fry until beef is done. Transfer to stock pot or large kettle and add remaining ingredients. Cook over medium low heat for 30-50 minutes or longer if desired. Note: this is an adopted recipe. It needs a bit of tweaking.
Cream together 1 cup sugar and 1 cup of shortening. After you cream together add egg. Sift together 1 1/2 cup flour, 1/2 tsp baking soda, 1/2 tsp salt, 1/2 cup cocoa. Mix cream and sifted ingredients together and add, 1 tsp vanilla, 2/3 cup of milk mix together. After ingredients are mixed together bake in a 375°F oven for 8 minutes. At 8 minutes top each cookie with 1/2 a marshmallow and bake 3 minutes longer. After they are cool frost with 3/4 cup soft butter, 3 T of water, 2 cup confectioners sugar 1/2 cup cocoa mix together and frost cookies.
Put all the ingredients in a jug and stir to mix. Pour into individual glasses, half-full of crushed ice, and serve.
Preheat oven with pizza stone in it to 450 degrees. If you don't have a stone a baking sheet will do. Sprinkle a little flour on your work surface. Useing a rolling pin roll dough into a 10 x 14 inch rectangle. Cover the rectangle with layers of your desired toppings, leaving a 1 inch border around the sides and at the top. Mix the 3 cheeses and the herbs together in a small bowl and sprinkle over the top. Starting at the end closest to you, roll the stromboli into a log. Seal the dough by pinching firmly with fingertips on sides and ends. Sprinkle a little cornmeal on a pizza paddle and put stromboli on the paddle. Make sure the seam is on the bottom. Use a pastry brush or a mister to apply olive oil. Carefully place stromboli on preheated stone, turn down oven to 400 degrees and bake for 35 minutes. Carefully remove from oven and let rest for 5 minutes. Slice with a serrated knife.
Melt butter and chocolate together in a heavy pan or over a double boiler. Stir frequently. While chocolate is melting, beat eggs, sugar and vanilla together. In another bowl measure the flour and stir in the salt. Cool the chocolate mixture only slightly (or if you are using whole wheat, don't cool at all), and beat into egg mixture. Add the flour (and nuts). Beat until smooth. Put right into the oven. Bake aprox. 25 minutes. (possibly longer for all purpose flour). These are supposed to be very gooey, especially in the center, so check carefully and do not overbake or they'll lose their unique richness. They will continue to cook as they are cooling.
Place the cleaned whole chicken into a large deep pan. Add the vegetables, cleaned and coarsely chopped, salt and the herbs. Cover with about 4-5 pints of cold water, bring slowly to the boil and skim off the scum as it rises. When the soup is free of scum turn the heat down, place the lid on the pan and allow to simmer for 25 minutes per pound plus 20 minutes. When the chicken is tender, remove it from the pan taste the broth at this point and boil it further if necessary to end up with about 2 pints of liquid. In a separate pan, large enough to hold the soup, melt the butter and stir in the flour. Let it simmer, stirring it for a minute or two, until it is glistening. Then gradually add 1 1/2 pints of the strained chicken broth, stirring to obtain a smooth liquid. Simmer for 15 minutes. Beat the yolks in a bowl with the remaining hot (not boiling) soup and the cream, then add it, away from the heat, to the soup. DO NOT BOIL or eggs may curdle. Stir or whisk over the lowest possible heat until the soup thickens to a velvety cream. Add diced chicken breast. Heat through and serve at once. (Save remaining chicken for salad, etc.).
Heat the butter in a small pan then cook the garlic and chili (if using) for 2 minutes. Add the stock, bring to a boil then reduce by 3/4. Whisk in the cream then stir in the parmesan to make a sauce. Keep warm on a low heat. Cook the broccoli in a large pan of boiling salted water until just tender. Scoop out the pan with a slotted spoon or tongs and drain. Add the gnocchi to the same boiling water and cook following pack instructions. Drain. Toss the gnocchi and broccoli with the sauce and serve in warmed bowls.
In a bowl, mash 1/2 cup of the beans. Stir in the remaining 1//4 cup of the beans, cream cheese, and jalapenos. Spread on tortillas and sprinkle with cheddar cheese, red pepper, and onions. Roll up tightly and wrap in plastic wrap. Chill for 2 to 8 hours. To serve, remove plastic wrap, Slice 1/2 to 3/4 inch thick. Place cut side up on serving platter.
Follow package directions to make 2 cups cooked brown rice. Over medium heat, cook garlic and onions with 1 1/2 tablespoons butter until soft. Add spinach, saute for 2 minutes, remove from heat. Preheat oven to 350 degrees; grease casserole dish with remaining butter. When rice is cooked, remove from heat and add contents of skillet, eggs, milk, cheese, parsley, tamari, salt and cayenne. Pour into casserole pan and spread evenly. Dust with paprika. Cover and bake 30 minutes.
Measure all the dry ingredients and put into a large bowl, whisking together to blend. Mix in the shortening using a food processor, pastry fork, or fingers, until the mixture looks like coarse crumbs. Store mix in plastic air tight bags or container for up to one month at room; or longer in the freezer.
Roughly chop the orange and lemon segments, retaining all of the juice that accumulates while peeling and chopping. Combine the citrus fruit and juice with remaining salsa ingredients and toss adjusting salt and pepper to taste; refrigerate until serving time. For the salmon, combine the oil, lemon juice, salt and pepper in a large bowl. Brush the fish with the oil mixture, broil or grill over medium-high heat, turning once, until fish flakes easily, approximately 8 minutes. Serve salmon topped with salsa.
Heat the olive oil in a large pan, add the aubergine and peppers, and sautee over a moderate heat for 10 minutes until the aubergine is golden and the peppers softened and browned at the edges. While the vegetables are sauteing, cook the penne in a large pan of boiling water for 8 minutes or until al dente. Drain, return to the pan and add the red pesto, stirring until the penne is coated. Add the rice vinegar to the aubergine and pepper mix, and season with black pepper. Spoon the penne on to warm plates and pile the veg on top. Crumble over the feta cheese and serve garnished with basil leaves.
In a large bowl, dissolve yeast in warm water. Add flour and salt and stir to form a soft dough. Turn dough onto a floured surface and knead until smooth, 4 to 5 times. Place in a greased bowl, cover and let rise for 15 minutes. Preheat oven to 450 degrees. Punch down and divide into 20 equal pieces. On a lightly floured surface, roll each piece into a 15 inch rope and twist into a pretzel shape. Combine baking soda and cold water and brush over each pretzel. Sprinkle with coarse salt. Place on non stick baking sheets. Bake for 15 minutes or until golden brown. Serve warm with assorted mustards.
Mix cumin, turmeric, and pepper. Put beef in a large pot and sprinkle with salt and spice mixture. Cook for about 5 minutes, turning occasionally. Add onion and tomatoes and enough boiling water to cover meat. Bring to a boil and skim foam from surface. Cover and cook over low heat for about 2 hours. Peel the potatoes and add to the soup, if necessary, add water to cover. Cook over low heat until meat and potatoes are tender (about 1 additional hour) Adjust seasoning, remove onion and tomatoes. Serve and enjoy!
In large bowl mix together first 4 ingredients, making sure apples are well coated and put in an ungreased 13 x 9 baking dish. Using same large bowl, mix together next 6 ingredients and dollop on top of apple mixture. Bake at 350 degrees for about 30 minutes, or until topping starts to brown. This is good right out of the oven with a bit of vanilla ice cream, or , just as good refrigerated!
Combine garlic, oregano, coriander, salt and allspice in small bowl. Pat minute steaks dry on paper towel. Add steaks to spice mixture. Cook steaks in oil skillet over medium heat until desired doneness; 2 to 3 minutes for rare. Spoon into pita. Garnish with onion& chopped tomato. Serve with Yogurt Sauce of 1/2 c. low fat plain yogurt, 1/4 c. chopped cucumber, 1 tbsp. chopped onion, and 1/4 tsp. salt.
Split open hoagie roll, separate top and bottom if desired. Spread insides of top and bottom of roll with mayo. Top bottom roll with rest of ingredients layering in order. Place on top roll. Cut in half if prefered. Great cold, warmed or panini-style! Enjoy! Makes enough for 2 people.
In a large skillet, cook shrimp in hot oil over medium heat, stirring frequently about 2 minutes or until shrimp are pink and firm. Add in the chile powder and cumin. Stir and toss for about 10 seconds or until shrimp are well coated. Take pan off of burner and cover to keep shrimp warm. Heat the taco shells according to the package directions. For each taco: place 8-12 shrimp in a shell. Top with about 1/2 cup lettuce, 2 tablespoons cheddar cheese, 1-2 tablespoons tomatoes, 1-2 teaspoons onion, a dollop of sour cream, and a sprinkling of cilantro. Serve immediately.
Cook garlic, leek and onion in a large pot with olive oil over medium heat until tender. Add the celery and carrots to the pot and continue to saute for about 5 more minutes. Drain the black beans and add them to the pot along with the dry lentils, cumin, oregano, smoked paprika, cayenne pepper, and some freshly cracked pepper (10-15 cranks of a pepper mill). Finally, add the diced tomatoes (with juices) and vegetable broth, and stir to combine. Increase the heat to medium high and allow the pot to come up to a boil. Once it reaches a boil, turn the heat down to low, place a lid on top, and let it simmer for 30 minutes. After 25 minutes, test the lentils to make sure they are tender. If not, continue to simmer until they are tender. Add the Kale and stir through. Once lentils are tender proceed to step 4. Taste the soup and add salt as needed (I added 1/2 tsp). Serve hot.
Scrub potatoes thoroughly with a vegetable brush. Cut potatoes in half lengthwise. In an 11" x 7" x 1 1/2" or 9" x 9" x 2" baking pan, combine melted butter, garlic or seasoned salt, and pepper. Place potatoes, cut side down, in butter mixture. Bake in a 450°F oven for 25 to 30 minutes or until tender and cut sides of potatoes are browned and crispy. Lift out with a spatula. If desired, serve with sour cream and/or chives. Enjoy!
Whisk dressing ingredients together& refrigerate. Thinly slice apple& fennel by hand- use julienne blade of a mandolin or julienne grater (if you have one). Combine with thyme& onion in a bowl. Add dressing& toss well; add more salt& pepper, if desired.
Make large balls of vanilla ice cream. Roll in rice krispies. Let sit in freezer until very hard. Mix cinnamon in honey. Pour over ice cream balls.
pre heat the oven to 180 degrees. line 2 baking trays with some baking paper. cut the apricots into small pieces. put the butter and sugar in a large mixing bowl. cream them together until they become creamy. add the flour, oats, apricots and raisins and mix them together. roll out the oat mixture into balls, about the size of a ping pong ball and put them on the baking trays. flatten each ball slightly. put them in the oven and bake for 15 minutes. leave to stand for 5 minutes, then trandfer them to a cooling tray.
Adjust oven rack to middle position; heat oven to 375 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of baking pan in same manner, perpendicular to first sheet. (If using extra-wide foil, fold second sheet lengthwise to 12-inch width.) Spray foil-lined pan with nonstick cooking spray. In bowl of standing mixer fitted with flat beater, mix flour, granulated sugar, and salt at low speed until combined, about 5 seconds. With machine on low, add 16 tablespoons butter one piece at a time; then continue mixing on low until mixture resembles damp sand, 1 to 1 1/2 minutes. (If using food processor, process flour, granulated sugar, and salt until combined, about 5 seconds. Scatter 16 tablespoons butter pieces over flour mixture and pulse until mixture resembles damp sand, about twenty 1-second pulses.). Measure 1 1/4 cups flour mixture into medium bowl and set aside; distribute remaining flour mixture evenly in bottom of prepared baking pan. Using hands or flat-bottomed measuring cup, firmly press mixture into even layer to form bottom crust. Bake until edges begin to brown, 14 to 18 minutes. While crust is baking, add brown sugar, oats, and nuts to reserved flour mixture; toss to combine. Work in remaining 2 tablespoons butter by rubbing mixture between fingers until butter is fully incorporated. Pinch mixture with fingers to create hazelnut-sized clumps; set streusel aside. Combine preserves, raspberries, and lemon juice in small bowl; mash with fork until combined but some berry pieces remain. Spread filling evenly over hot crust; sprinkle streusel topping evenly over filling (do not press streusel into filling). Return pan to oven and bake until topping is deep golden brown and filling is bubbling, 22 to 25 minutes. Cool to room temperature on wire rack, 1 to 2 hours; remove from baking pan by lifting foil extensions. Using chef's knife, cut into squares and serve.
Preheat over to 450 degrees. Mix bacon, flour, baking powder, salt, onion. Cut in blue cheese and shortening until particles are like small peas. Stir in buttermilk to form a soft sticky dough. Place dough on floured board and knead several times to make a smooth ball. Roll dough to 1/2 inch thick. Cut rounds with two inch cookie cutter. Place on ungreased cookie sheet. bake 12- 15 minutes.
Combine all ingredients in a small sauce pot and heat over medium heat. Once the sauce comes to a boil, turn it down and allow to simmer until ready to serve.
Pour ice into blender. Add the rest of the ingredients. Process until smooth. Pour and enjoy.
Heat 1 tablespoon of the olive oil in a 12-quart pot over medium-high heat. Season the chicken pieces with salt then, working in batches, brown them on all sides. Transfer the chicken to a platter and set aside. Add the 1/4 cup of olive oil to the same pot, and when the oil is hot, add the onions and peppers. Reduce the heat to low and cook slowly until the vegetables are dark golden brown, about 30 minutes. Add 1 tablespoon of water if the onions start to burn. Add the garlic and cook for 5 more minutes. Then add the white wine and cook until it evaporates, 4 to 5 minutes. Add the jamon and browned chicken pieces, as well as any juices that have collected, and cook for 5 more minutes. Stir in the pimenton, tomato sauce, rosemary, bay leaf and the water and simmer over low heat for 1 hour or until the meat starts to fall off the bone. Season to taste with salt before serving.
In a small saucepan, combine all the seasoning ingredients. Whisk over low heat just until warm and oil becomes fragrant. Remove from heat and let rest for 2 hours at room temperature. Keep in refrigerator in a capped bottle.
Heat oven to 350 degrees F. Cook the pasta according to package directions, adding the kale during the last 3 minutes of cooking. Drain the pasta and kale and return it to the pot. Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until beginning to brown, 5 to 6 minutes; transfer to a bowl. Add the onion and remaining 2 tablespoons oil to the skillet, season with 1/2 teaspoon each salt and pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute. Sprinkle the flour over the onion mixture and cook, stirring, for 1 minute. Stirring constantly, gradually add the milk. Simmer, stirring occasionally, until slightly thickened, 2 to 3 minutes; stir in the crushed red pepper. Add the sauce to the pasta and kale and toss to coat. Add the sausage, tomatoes, ricotta and mozzarella and toss to combine. Transfer the pasta mixture to a 3-quart or 9- by 13-inch casserole dish. Sprinkle with the Parmesan and bake until heated through and golden brown, 20 to 25 minutes.
Pour crackers into a 2 gallon, re-sealable baggie. Mix the first 4 ingredients and pour into cracker-filled baggie; shake to coat. Set for 1 hour, turning and coating.
Slice chicken longwise into six strips per breast. Put flour and Fish Fri into separate ziploc bags. Lightly beat egg with 1 Tbs. water. Shake four chicken strips at a time in the flour, shake off the excess, dip in egg wash, shake off the excess, then shake in Fish Fri. Heat two inches of oil in a skillet to medium hot. Fry chicken strips in batches so they do not touch, turning, until they are golden brown. Drain and serve. Watch them disappear!
Prepare pie crust according to package directions, using foil on edges to prevent burning, until completely baked through. Cool completely. Grate lemon and orange peels with zester, making sure not to get any pith. Remove segments from membranes and squeeze to release juices and segments in large bowl, making sure to remove any seeds. Whisk cornstarch, then 3/4 cup of sugar into fruit, breaking up fruit. Beat in 2 eggs and 3 eggs yolks (reserve whites for meringue). Stir 1 tablespoon grated lemon peel and all but 1/2 teaspoon orange peel. Transfer to heavy medium saucepan at medium high heat. Whisk until mixture boils. Continue whisking vigorously 1 minute. Transfer to bowl and cool completely. Preheat over to 350. Spread filling evenly in crust. Using electric mixer beat reserved 3 egg whites and salt until medium peaks form. Gradually add 1/2 cup sugar and beat about 3 more minutes. Beat in 1/2 teaspoon orange peel. Spread over filling and bake until meringue is golden, about 15 minutes. Cool and refrigerate 1 hour before serving.
Place 2 cups water, the lavender, sugar, and strawberries in a saucepan; bring to a gentle boil over medium heat, stirring to dissolve sugar. Decrease heat to medium-low and simmer for 5 minutes. Cover, remove from heat, and let steep for 10 minutes. Strain mixture through a fine-mesh strainer into a 2-quart container; stir in the lemon juice and remaining 2 1/2 cups water. Chill until very cold; serve over ice, garnished with sliced strawberries.
Cook wild rice according to package directions, substituting stock for water. Cool to room temperature. Meanwhile, gently dry-toast the walnuts in a skillet, keeping a close eye on them. This should take 10 or so minutes. Toss the cooled rice with oil, then syrup. Salt to taste. Garnish with toasted walnuts.
Combine the raspberries with the sugar in a bowl and set aside for a couple of hours, then drain off and discard any liquid. Mix the brandy and other liqueur, set aside 2 tablespoons of this mixture and sprinkle the remainder over the raspberries. Line a bowl of about 1.5 litre capacity with cling film. Cut the cake into long thin triangles and use to line the bowl, overlapping neatly and leaving no holes. Sprinkle generously with some of the reserved alcohol mixture. Whisk the cream until it holds its shape. Stir in the ricotta, then gently fold in the raspberries and chocolate. Fill the sponge-lined bowl with the raspberry cream mixture. Once the bowl is filled, cover with more pieces cake, and sprinkle over the last of the alcohol. Cover with cling film and chill in the fridge for at least 12 hours. Just before serving, take the zucotto out of the fridge, unmould and peel off the cling film. Cut into wedges. Dust with icing sugar and extra raspberries and serve.
Melt 1/4 cup oil in skillet. Add onions and saute' for approximately 10 minutes or until they are caramelized. Remove and set aside. Melt remaining oil in same skillet. Saute' livers for 10 minutes, stirring occasionally. Chop, or mash, livers to desired consistency. Add the onions and eggs and mix together. Add salt and pepper, to taste. Mix well and chill. Serve at room temperature.
Cook bacon in a pan or on a greased rack over a sheet pan in the oven at 350 until done. Mix eggs (or egg substitute) with milk. In a large pan over medium heat, coat with cooking spray and scramble eggs. Allow them to cook until they are moist and tender but not dry. Add salt and pepper to taste. Allow to cool. To assemble, lay a tortilla flat, place one scoop of scrambled eggs, 2 tbs of shredded cheddar cheese, and one slice of bacon (I use a 1/4" measuring cup). Roll into shape. OAMC: Assemble wraps while contents are still warm. Wrap with waxed paper and allow to cool. Place into resealable bags, label, refrigerate or freeze. To reheat: Place wrap with waxed paper into microwave for 30 seconds on high, more if needed as microwave ovens vary greatly in power.
Cook potatoes in water until tender. Drain potatoes. Mash potatoes. Mix potatoes with remaining ingredients. Serve.