HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 375 degrees Fahrenheit. Bring the broth, rice, salt, and thyme to a boil in a saucepan. Reduce the heat to low, cover, and cook for 25 minutes, or until the liquid is absorbed. Remove the pot from heat and sprinkle the carrot and zucchini on top. Cover and let vegetables steam in the pot's residual heat for 5 minutes. Scrape the rice mixture into a large bowl, add the parsley, and fluff with a fork. Whisk together 1/2 cup of the tomato sauce, the egg, and the cheese in a small bowl. Pour the mixture over the rice and toss to combine. Add the lentils and toss again. Set the mixture aside. Cut the top off each pepper and remove seeds and ribs. Trim the bottom of each pepper, if necessary, to make it sit flat. Set the peppers in an 8-inch square baking pan and pack the lentil-rice mixture into the cavities. Spread the remaining tomato sauce on top of the peppers. Pour the water into the dish around the peppers and cover with foil. Bake for 40 minutes, remove foil, then bake another 20 minutes until the peppers are tender.
Heat olive oil in heavy large saucepan over medium heat. Add garlic and onion and stir 30 seconds. Add vegetable broth and lentils; bring to boil. Reduce heat, cover and simmer 10 minutes. Add potatoes; cook uncovered until potatoes and lentils are tender, stirring occasionally, about 15 minutes. Meanwhile, grate 1/2 teaspoon peel from lemon; squeeze enough juice from lemon to measure 2 tablespoons. Add lemon peel, lemon juice, spinach, cumin, thyme, and cayenne to stew. Cover and simmer stew until spinach wilts and is cooked through, about 2 minutes. Mix in mint. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before serving.). Spoon stew into large soup bowls. Sprinkle feta cheese over, if desired.
Combine yogurt, curry paste, garlic, salt, garam masala, coriander and lemon juice in a non-reactive bowl. Mix well. Add the lamb; stir until well coated. Cover and marinate in fridge for 1 hour. Heat the oil in a wok over a medium-high heat. Add the lamb and marinade gradually, stirring constantly until colour changes. Stir fry until lamb is tender-about 8-10 minutes. Add tomato paste, tomato, capsicum and chilies. Cool for 3 minutes, stirring frequently.
Sift together flour baking powder and salt. Cut in the shortening. Mix egg and milk together, then stir into flour mixture. Mix well, and pour batter into a greased oblong pan. Cover with peach slices. Sprinkle with cinnamon and sugar. Bake in 350 degree oven for 35 minutes.
Wash Romaine and cut across the width until chop off the end. Put aside. Juice both lemons and set aside. Chop dill (preferably stemmed) until somewhat minced, make sure to at least have 2 large handfulls. Crumble Feta into a Ziploc bag with hands and set aside. Pour olive oil, lemon juice, and dill into Ziploc bag that contains the Feta. Close the Ziploc and shake until the dressings looks creamy to an extent. Throw some of the chopped Romain into the Ziploc and continue to shake. Pour out Ziploc into bowl with remaining Romaine and mix! Enjoy the wonderful meld of flavors!
Pre-heat lightly oiled plate on barbecue on medium to high temperature with the egg rings placed in a slighter cooler location near the front so they warm up as well. Cook bacon in middle of plate for around 2-3 minutes and then crack eggs into the egg rings. Turn bacon as required while the eggs cook. When bacon is cooked and eggs are starting to turn white on top move the bacon to a cooler section of the barbecue and toast the bread both sides in the bacon fat. While doing the toast warm through the tomatoes. Give the eggs a flip when just about to serve and seperate from the rings with a knife. Transfer everything to a plate for serving with a good dollop of ketchup (tomato sauce in Aus) on top.
Preheat oven to 200 degrees. Combine the flour, brown sugar, baking powder, salt and baking soda in a medium bowl. In a separate bowl, whisk together the buttermilk, peanut butter, egg and vanilla. Lightly mix the wet ingredients into the dry ingredients; the batter will be fairly thick. Pour enough oil into a small, deep saucepan to reach a depth of 1 1/2 inches and heat over medium-high heat until the oil registers 310 degrees on a deep-fry or candy thermometer. Working in 3 or 4 batches, drop the batter by rounded teaspoons into the hot oil and cook, turning once, until lightly browned, about 1 1/2 minutes per side. Using a slotted spoon, transfer the fritters to paper towels to drain. Keep the fritters in the oven as you continue frying. Serve hot with the whipped cream and jam. Tip: Keep the oil temperature 310 degrees to keep the fritters light, not greasy.
Remove sausage from casings, chop the meat. In 5-qt Dutch oven, over medium heat, saute sausage, ground beef, onion and garlic. Break up beef with wooden spoon. Stir frequently, until well browned- 20 minutes. Add sugar, 1TBSP salt, basil, pepper, and half the parsley; mix well. Add tomatoes, tomato paste and 1/2 cup water, mashing tomatoes with wooden spoon. Bring to boiling; reduce heat; simmer, covered and stirring occasionally, until thick- 1-1/2hours. In large 8qt pot, bring 3qts water and 1TBSP salt to boiling. Add lasagna noodes, 2 or 3 at a time. Return to boiling; boil uncovered and stirring occasionally, 10 minutes, or just until tender. Drain in colander; rinse under cold water. Dry lasagna on paper towels. Preheat oven to 375 degrees. In medium bowl, combine ricotta, egg, remaining parsley, and salt; mix. In bottom of 13x9" baking dish, spoon 1-1/2 cups sauce. Layer with 6 lasagna noodes, lengthwise and overlapping, to cover. Spread with 1/2 of ricotta mixture; top with 1/3 of the mozzarella. Spoon 1-1/2 cups sauce over cheese; sprinkle with 1/4 cup Parmsesan cheese. Repeat layering, starting with 6 lasagna noodes and ending with 1-1/2 cups sauce sprinkled with Parmesen. Spread with remaining sauce, top with rest of mozzarella and Parmesan. Cover with foil. Bake 25 minutes; remove foil; bake, uncovered, 25 minutes longer or until bubbly. Cool 15 minutes before serving.
Spread each cracker with a good smear of peanut butter. Top each with 4 or 5 miniature marshmallows. Place on a cookie sheet and put under the broiler until the marshmallows melt and get as brown as you like them. Eat 'em while they're hot!
Gently heat the butter and oil in a frying pan and saute the potatoes over a low heat, for 6-8 minutes or until soft. Heat the oil in a large frying pan and saute the mushrooms and apples for a few minutes until soft. Remove from the heat and keep warm. In the same pan, reduce the red wine for 3-4 minutes. Return the mushroom and apple mixture to the pan and simmer for two minutes. Heat the oil in a separate pan and fry the venison steaks for 3-4 minutes on either side, or according to personal taste. Remove from the heat and serve with the sauteed potatoes and mushroom and apple mixture.
Preheat your oven to 300°F. In a large bowl, cream the margarine and sugar together until smooth. Add the vanilla, and the cornstarch/soymilk mixture, and beat until well-mixed. In a smaller bowl combine the flour, baking powder, salt, and tapioca/corn starch. Stir this into the wet ingredients and combine well. In a very small bowl stir together the granulated sugar, cinnamon and cocoa powder (if desired). Begin rolling the cookie dough into balls of about 3 tbsp each. Roll each ball in the cinnamon/sugar/cocoa powder mixture until completely coated and place on an ungreased baking sheet. Continue until all the dough is used up. Using the bottom of a glass, press down on each ball until they are about an inch thick. Bake for 12 - 14 minutes, and no more. The cookies should still seem very soft when you remove them from the oven. Let cool on the pans for about 10 minutes, and then transfer to a wire baking rack and let cool completely.
Begin cooking rice. Meanwhile, heat olive oil over medium heat and saute onions about 5 minutes. Add green beans and saute about 8-10 minutes. Add garlic and saute 1 minute. Add tomatoes, salt, pepper, allspice and sugar and bring to boil. At this point if you feel the mixture is too dry you can add up to 1/4 cup of water. Cover and cook 15-20 minutes. Serve over warm rice with parsley sprinkled on top if desired.
Heat oil in an 8-quart heavy bottom pot. Saute garlic& onion until tender but not brown. Add all remaining ingredients except salt& pepper. Bring to a simmer and cook gently (uncovered) for 4 hours, stirring often. Add salt& pepper as desired.
Make the marinade: Combine 1 cup soy sauce, 1 cup sugar, 1/4 cup minced garlic, 1/4 cup chopped white scallion, 3 tablespoons toasted, crushed sesame seeds and pepper to taste. Cut chicken breasts into small pieces, matchstick sized. Let rest at least 2 hours in marinade -- refrigerated. Season egg yolks with salt. Beat until smooth. Lightly oil and heat nonstick pan over medium flame. Cook yolks crepe-style. Transfer crepes to. sheet pan to cool. Repeat process with egg whites. (If necessary, add small. amount of cornstarch-water mixture to keep whites smooth.). Julienne white and yellow crepes. Reserve. Season carrots and cucumber with salt. Set aside 5 minutes. Rinse; pat dry. Saute in sesame oil. Reserve. Stir-fry spinach in sesame oil. Reserve. Arrange chicken, egg, vegetables around rice. Make Kochujang sauce: combine 1/4 cup kochujang (chile-bean paste), 2 tablespoon sugar and 1 tablespoon water in saucepan. Heat to boil, stirring constantly. Cook over medium heat until sugar dissolves and mixture reduces, 3-5 minutes. Serve Kochujang sauce with the Bi Bim Bap.
Preheat an oven to 400 degrees. Melt the unsweetened chocolate and 4 cups of the bittersweet chocolate over a double-boiler (a simple double boiler can be set up by putting a metal bowl over a simmering pot), stirring periodically. Cream the butter and sugar in a mixer until light and fluffy and add the eggs one at a time, blending until mixed. Add the flour, baking powder and salt to the butter mixture and mix just until combined. Add the melted chocolate and mix until combined and stir in the nuts and remaining chocolate pieces. Pour the mixture onto a parchment-lined baking sheet or tray. Put the mixture into a refrigerator for 5 to 10 minutes until slightly, but not completely, hardened. Reverse the sheet or tray onto another piece of parchment paper on a hard surface. Use a knife to divide the mixture into 20 squares. With your hands, roll each of the squares into a ball and evenly space them on one or two parchment-lined baking sheets (leave room for them to spread). Bake the cookies for 15 to 25 minutes, until crusty on the outside (they should still be gooey on the inside). Allow to cool for at least 20 minutes before eating. Yield: 20 large cookies.
Drain and unwrap tamales. Reserve the sauce. Slice tamales crosswise. In mixing bowl combine the tamale sauce, flour, chili powder, garlic salt, and salt. Add eggs, corn, olives, and sliced tamales. Turn into a 10 X 6 X 22 baking dish. Bake uncovered, in a 350° oven for 40 minutes or until set. Sprinkle with cheese. Bake 3 minutes more or until the cheese is melted. Cut into squares to serve.
Bring a large pot of water to boil, salt it, add the pasta an cook until al dente, drain. Meanwhile, in a soup pot, heat the oil over med heat. Add the chicken and garlic and cook, stirring until the chicken is opaque, about 5 minutes. Transfer to a plate. Add the peanut butter, tamari, curry paste and tomato paste to the pot and stir. Increase the heat to med high and whisk in the chicken broth; add the ginger. Bring to a boil, then stir in the cabbage and cook until wilted, about 2 minutes. Return the chicken to the pot and stir in the apple juice. Divide the pasta among 4 bowls. Ladle the soup over the pasta. Top with bean sprouts, peanuts, scallions and cilantro. Serve with lime wedges!
Peel and slice apples. Chop chicken into bite size pieces. Melt Butter in Pan. Saute chicken until cooked. Add apples and saute until tender. Add honey and mix thoroughly while still heating. Crack a tiny bit of sea salt over the top and serve.
Crush the Biscuits into fine crumbs. Add the nuts, cocoa powder, candied fruit and chocolate chips to the crushed biscuits. Add the Carnation condensed milk. Add the liquor of your choice to the mixture. Bring the mixture to a dough-like texture, and form it into a log. Refrigerate until logs are firm. Melt the chocolate bar, and cover the logs with melted chocolate. With a fork carv the chocolate so to give it a tree log-like-texture.
Put pork and carrots in slow cooker. Combine remainder of ingredients in small bowl. Pour mixture over pork and carrots. Cover and cook on low 8-9 hours, or until pork is tender and throughly cooked.
Preheat oven to 450 degrees. Line rimmed baking sheet with aluminum foil. Spread beans and onions on baking sheet. Drizzle with olive oil. Coat evenly. Sprinkle with 1/2 teaspoon of salt, toss to coat and distribute in an even layer. Roast for 10 minutes. While roasting, combine balsamic vinegar, honey, thyme and garlic slices in a small bowl. After beans and onions have roasted for 10 minutes, remove from oven. Drizzle vinegar and honey mixture over beans and onions. Put back in the oven and continue to roast until onions and beans are dark golden brown in spots and beans have started to shrivel, about 12 to 15 minutes longer. Adjust seasoning with salt and pepper. Transfer to a serving bowl. Sprinkle with toasted chopped walnuts.
Preheat the oven to 200°C/400°F/gas mark 5. Bring a large pan of water to the boil and cook the potatoes whole, in their skins, for 15 minutes. Meanwhile, cook the onion and bacon in the butter in a heavy frying pan over a medium heat; they should sweat but not brown. When they are cooked, discard the fat and add the glass of wine and the creme fraiche and mix well. Drain the potatoes and as soon as they are cool enough to handle peel them - the quicker the better. Slice thinly across. Choose an ovenproof earthenware dish and rub it well with the cut halves of garlic. Layer half the sliced potatoes across the base, season them with salt and freshly ground black pepper, then scatter over half the onion and bacon mixture. Cut the Reblochon cheese in half through the centre of the cheese, leaving you with a cut edge and a skin/rind edge, then lay one half of the cheese on top of the potato, bacon and onion mixture. Add the remaining bacon and onion mixture followed by the rest of the potatoes and more seasoning. Place the remaining half of cut Reblochon cheese skin/rind side up on top of the potatoes. Bake for 10 minutes, then reduce the heat to 180C/350'F/gas mark 4 for a further 20-25 minutes. The Reblochon should melt within its skin and the cheese drip down throughout the dish, while the potatoes will become crispy and golden brown. Tartiflette is a filling dish and all you really need to go with it is a mixed green salad, crusty French bread and a selection of pickles.
Mix yeast in 1 Celsius of the flour, add sugar. Combine water, milk, melted butter, and egg in the mixer, add the flour/yeast/sugar mixture blending well (about 3 minutes). Add vanilla, salt and remaining flour. The dough should be quite soft, but not sticky. Cover the dough and let rise until double. (The author generally uses the moist oven method for faster results: Preheat the oven to 200F, place a loaf pan filled halfway with boiling water in the oven. SHUT OVEN OFF. Place dough in warm, moist oven to rise. This method generally reduces rising time by half.) Dough has risen enough when an indentation remains when you poke it. On a heavily floured surface, roll dough out 1/2" thick and cut out the donuts using a donut cutter dipped in flour. Let the donuts and holes rise/set for 15 minutes. In the meantime, heat up the oil for frying, 3-4" deep. The oil needs to be about 360F in order to prevent it from saturating the dough. A drop of dough should sizzle. Fry for approximately 60 seconds each side, turning only ONCE. Remove from hot oil, place on paper towels, cool for 5-7 minutes before glazing. To make glaze: Combine butter, confectioners sugar, vanilla, honey and hot water in a small bowl, blending until smooth. Dunk the donuts into the glaze.
Combine margarine and peanut butter until smooth. Add egg and sugar until well blended. Add vanilla, salt and baking soda. Mix in rolled oats, wheat germ and flax seeds until well combined. Mix in whole wheat flour. Drop by spoonfuls onto ungreased baking sheet. Flatten with a fork. Bake at 350°F for 10-12 minutes.
Crack the egg in a small bowl and add the salt, pepper, and sesame oil. Mix well and set aside. Heat a wok or large pan over medium heat and add bacon. Fry until almost crispy and let cool on a paper towel-lined plate. Clean the wok with a paper towel, heat the oil over medium heat, and coat the bottom and sides well. Turn down the heat to low and add the ginger and onion and cook until fragrant. Increase the heat to high and add the rice, breaking up clumps with the back of a wooden spoon and continue stirring until everything is incorporated. Add the bacon and toss to mix. Make a well at the center and pour the egg and scramble. Toss to combine. Add the sake and shoyu, then salt and pepper to taste. Mix until combined. Turn off the heat, mix in the shiso leaves and serve.
Brown meat with onions. Drain fat. Roll meat, cheese and onions in tortillas. (I use one bag to roll and one to top!). To make sauce: Melt butter. Add flour and stir until smooth. Add sour cream. Slowly add chicken broth and taco seasoning. Stir until thick and pour over enchiladas. Bake uncovered at 350 degrees for 15 minutes. Remove and add top layer of cheese. Bake for 5 more minutes.
Preheat oven to 350°F Toast pine nuts in a shallow baking pan, stirring occasionally until golden brown, about 7 minutes. Cool and chop finely. Combine nuts, red pepper, parsley, basil, and mint in a medium bowl. Crumble feta in small pieces; add to nuts. Whisk garlic, salt, pepper, and yogurt in a small bowl until well blended. Stir into the nut and feta mixture. Cover and chill for one hour. Serve with crackers.
In a large nonstick skillet, heat 1 tablespoons oil over high heat; swirl to coat pan. Season shrimp with salt and pepper. Add half the shrimp to the pan; cook 3-4 minutes until opaque throughout. Transfer to a plate; repeat with remaining 2 teaspoons of oil and shrimp. Reduce heat to medium, add garlic and red pepper flakes; stir in tomatoes; cook 4-6 minutes until they begin to break down. Season with salt. Return shrimp and any accumulate juices to the pan. Add parsley and lemon juice and toss to coat.
Heat the oil in a saucepan over a low heat, add the onions, thyme, bay leaf and garlic and cook slowly for 2-3 minutes, until soft but not brown. Add the potatoes, celeriac and lemon juice to the pan and stir to combine. Season with salt and pepper. Add the stock and bring to the boil, then reduce the heat and simmer for 30 minutes. Fill a food processor half full with the soup ingredients and puree until smooth. Pass through a fine sieve into a saucepan. Repeat until all of the soup has been processed. Pour the soup into a large serving bowl and season to taste. Leave to cool, then chill in the refrigerator for at least 1 hour. Stir in the double cream just before serving, and garnish with chives or celery leaves. For Vegetarian do not use the Chicken broth.
Pour very hot tap water to cover the noodles and let sit for 30 minutes. Drain thoroughly, rinse with cold water, and set aside. Mix the chicken with the cornstarch, salt, and sesame oil. Mix together the lime juice, brown sugar, ground chiles, paprika, Thai chili sauce, and fish sauce, and set aside. In a wok or skillet, heat 1 cup peanut oil. When hot but not smoking, add the chicken. Stir to separate the pieces. When they change color, remove to drain on colander. Reserve the oil. Heat a clean wok or skillet to very hot. Add 3 tablespoons of the reserved oil. When hot, add the gee, and stir quickly to set (do not brown). Push to one side of the pan and add the scallion greens. Stir briefly just to coat with the oil, then add the noodles. Toss the noodles in the pan 15 seconds or so and re-add the chicken. Toss continually until the noodles soften and are well coated with the oil and the chicken, egg, and scallion greens are mixed inches When the pan is piping hot, drizzle in the lime juice-brown sugar mixture. After 5 seconds, pull the pan from the heat a toss vigorously. Add most of the basil and cilantro leaves (reserving a pinch for a final garnish), the dried shrimp, and the peanuts, and toss. Add the bean sprouts and keep tossing. Transfer to a serving plate and serve with two lime wedges on the side to be used by diners at their discretion. A few drips of lime juice before one digs in are, in fact, recommended.
Cap strawberries, cut into bite-size pieces and place them in small mixing bowl. Sprinkle sugar over berries and stir. Use spoon to crush berries slightly so they will release juice. Set aside. Place cookies in zipper-top plastic bag and use rolling pin to crush them finely. Set aside. In small bowl or 2-cup measure, stir together 1/2 C of whipped topping and yogurt until well blended. Set aside. Divide cookie crumbs evenly in bottom of 4 parfait glasses or other dessert dishes (that hold at least 1 cup). Spoon strawberry mixture evenly over crumbs. Spoon yogurt mixture evenly over strawberries. Divide blueberries evenly, and scatter them over yogurt mixture in each dish. The dishes may be served at once or covered with plastic wrap and refrigerated until ready to serve, up to 3 hours. Just before serving, dollop 1 tsp of whipped topping on top of each dish as a garnish. Note: Plain shortbread cookies, vanilla wafers or butter cookies may be substituted for the pecan sandies.
Melt the butter over medium heat. Add the corn syrup, water and sugar to mixture. Heat to hard crack stage or 300 degrees on your candy thermometer. When you get to 300 degrees, immediately remove from heat and add the walnuts. After stirring them in, put them on a waxpaper lined cookie sheet and spread out mixture. Let it harden and dry and you are done-- ENJOY! WARNING>>>this stuff is addictive!
Preheat oven to 375°. Beat peanut butter, butters and sugar until fluffy. Beat in egg, milk and vanilla extract. Combine flour, baking soda and salt; add to mixture and blend well. Stir in the oats and chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10-15 minutes.