HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat pan med temp with oil, add garlic and onion till browned (2 mins approx). Add chicken and bacon cook till browned (5 mins approx). Pour in liquid stock simmer till reduced. Add mushrooms. Add half cream and half cheese stir till cheese has melted contiune adding cream and cheese till they are all in there. Keep simmering till the sauce has slightly thicken. You can either pour pasta in and fold through the sauce then serve or pour sauce over served pasta, choice is yours. Finish off with a bit of pamersan.
Following package instructions cook beef and seasonings, but use only HALF of recommended water. Cook until no longer "drippy". Spread sour cream among the four buns. Place lettuce on bottom of each bun. Top with taco meat. Top meat with onion, cheese, tomato, salsa. Top with bun top. I double the meat portion of this recipe and freeze half. Then just microwave for a second meal later on.
Cut the rhubarb into 1" chunks. Using a blender or a food processor add the water and rhubarb. Blend. This should make about 3 cups of pulp. Place in a heavy pan. Bring to a boil. Add sugar and cinnamon. Cook, stirring all the time until it looks like fruit butter. If you want add up to 4 drops of food coloring. It will be a beautiful color. Grandma did this, Mom and I never have. Ladle into hot prepared jars. Process at once in a hot water bath (212 degrees) for 5 minute. Remove and place on clean towel. Cool and wait for that beautiful popping sound.
Pour ingredients into a stainless steel shaker over ice. shake until completely cold strain into a chilled stemmed glass or Rocks glass filled with ice.
In a large pot simmer the tomatoes, onion, celery, broth, Clamato juice and dill until veggies are tender (about 20 minutes). Puree in a blender to a smooth consistency. In a Dutch oven or medium-size pot, melt butter, then whisk in flour to make a paste. Add in pepper to taste. Add in milk and half and half cream slowly; whisk to make a thick white paste. Stir in the tomato soup mixture and Cheese Whiz; stir until thick and hot. Season with salt and more pepper if desired to taste. Ladle into serving bowls. Sprinkle with grated Parmesan cheese if desired. Delicious!
Thaw, rinse, and drain spinach. Mix ingredients together and serve with Hawaiian or twist bread. Refrigerate before serving.
Combine all vegetables except salt and pepper into a slow cooker or soup pot. Season with oregano and basil to taste. Cover with chicken broth. If using a slow cooker, cook on high for 4-5 hours or low for 7-8 hours. If using a pot, bring contents to a boil, reduce heat and simmer on low to medium for at least 30-40 minutes. Add salt and pepper to taste as soup cooks.
Toss Bananas with lemon juice and rind set aside. Cut into the side of the French Bread to create a deep pocket. Stuff the pocket with the Banana slices. In a shallow pan whisk together eggs, creme, salt, cinnamon, nutmeg, sugar and vanilla. Soak the stuffed bread loaf in the egg mixture turning bread loaf until saturated with egg mixture. Saute` in a pan with butter to taste that you had set aside until a light golden brown on both sides remove to baking pan for 3 - 5 minutes at 375 Degree's. Dust with powered sugar and serve with fruit, nuts and sour creme.
Preheat oven to 350* F. Coat an 8x12 inch glass baking dish with nonstick spray. Place sliced apples (or peach slices) in pan. In a small bowl, mix together flour, sugar, baking powder, salt, and egg with a fork until crumbly. Sprinkle evenly over apples. Pour melted butter over flour mixture. Sprinkle cinnamon and nutmeg on top. Bake at 350* F for 30-40 minutes or until topping is cooked through and golden and apples are bubbling. Serve hot, with ice cream if desired.
Boil the bananas until soft and can mash easily. Peel and mash them up, or puree in a blender. Make a syrup out of the vinegar, sugar, cinnamon, allspice, and clove. Combine the mashed bananas (should be about 2 cups worth) with the onions, pepper, salt, and vinegar syrup. Carefully heat in a heavy-bottom saucepan until the onions soften, stirring often. Add red food coloring to make it look more like commercial ketchup, about a teaspoon or so. Beet juice makes a nice natural colorant if you don't want to use commercial dyes. Wait for the mixture to cool off a bit after the onions get soft then mash up in a blender or food processor for a smooth ketchup-like consistency. You may have to run it through 2-3 times to get a nice smoothness. If it gets too thick, add some water. Heat the ketchup again, to a simmering point and pack into sterilized bottles with 1/2 inch of give at the top, while still hot. Pasteurize by immersing the bottles in a large pot of boiling water for 5 minutes.
Preheat oven to 425°F Combine eggplant, tomatoes, zucchini, onion, bell peppers, garlic, salt and oil in a large roasting pan. Roast 30-40 minutes, or until vegetables are lightly browned and tender, and some water has released from tomatoes to create a sauce, stirring occasionally. Stir in chickpeas, and roast 5 to 10 minutes more, or until chickpeas are heated through. Stir in thyme, and season with salt and pepper, if desired. Serve hot, warm, or at room temperature.
Cook the tender tips of the asparagus in salt water until just tender. Drain. In a medium bowl, combine honey, soy sauce, and rice vinegar; whisk until blended and stir in walnuts. Combine asparagus and dressing and toss gently. Refrigerate until ready to serve. Arrange on a platter and sprinkle with black pepper. Serve.
Preheat oven to 350°F. Drain pineapple, reserving 1/2 cup juice and set pineapple aside. Combine flour, sugar, cocoa, baking soda, salt, cinnamon, nutmeg, oil, eggs, reserved pineapple juice and vanilla in a large bowl. Blend ingredients on low speed and beat 2 minutes on medium speed, scraping bowl occasionally. Stir in carrots and reserved pineapple. Pour batter into a well greased 12 cup bundt pan. Bake for 60 to 65 minutes or until done. Cool for 10 minutes in pan; remove from pan and cool completely. Can frost with cream cheese frosting, but it is good as it is.
To Make The Bottom Chocolate Layer: Melt milk chocolate chips, butterscotch chips and peanut butter in a pan over low heat; stirring consistently. Pour mixture into a 9" x 13" baking pan lightly coated with nonstick spray or double-lined with plastic wrap which is long enough to drape over sides of the pan. Spread mixture and place in the refrigerator for 30 minutes. To Make The Nougat Layer: Melt butter over medium heat in pan; add white and brown sugars and evaporated milk; bring to a boil and cook additional 5 minutes while stirring. Remove from the heat and add marshmallow creme and peanut butter. Pour over the bottom layer and gently spread mixture. If using peanuts, scatter across the top. Place in the refrigerator for 15 - 30 minutes. To Make The Caramel Layer: Place the unwrapped caramel candy, butter and cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread over nougat layer. Place in the refrigerator for 15 - 30 minutes. To Make The Top Chocolate Layer: Melt milk chocolate chips, butterscotch chips, and peanut butter in a pan over low heat, stirring consistently. Pour over the caramel layer and spread. Place in the refrigerator for at least 1 hour before cutting into squares. Store in an air-tight container.
In a large bowl, mix all the ingredients together. The icing sugar and corn flour are essential as a stabilising element in this seasoning salt. Store the salt in an open Salt Pig or a bowl with a small wooden salt scoop/spoon. Add about 1/4 to 1/2 teaspoon to stews, sauces, casseroles, pies, soups, pasta, etc. Alternatively, sprinkle over roast chickens or meats, salads, breads and pizzas.
Dissolve yeast in 1/2 cup lukewarm water until bubbly. To the warm milk add soft butter, salt, sugar, vanilla, spices and orange rind. Let cool to lukewarm. Add yeast mixture and beaten eggs and mix well. Sift in 4 cups flour, stirring well, add raisins and nuts alternately. Then add remaining flour, beat until dough does not stick to bowl. Turn out on floured board and knead until smooth and elastic about 8 or 10 minutes. Put in greased bowl, cover and let rise in warm place until doubled, about 1 1/2 hours. Punch down dough and divide in half. This make 2 loaves. Cut 4 large and 5 smaller portions, roll each into long rolls. Braid the 4 rolls forming a loaf. Put on pan lined with greased brown paper. Braid the 3 smaller rolls and place on top, then remaining 2 pieces on top. Brush with beaten egg whites in a little water. Let rise to double in bulk. For rich crust brush with melted butter during baking. Bake at 400 degrees for 15 minutes, lower temperature to 325 degrees for 45 minutes longer depending on how you like it.
Heat oven to 350*. In lg bowl, mix first 8 ingredients; mix well. Add beef and mix well. Form 8 patties. Roll in flour. Place on greased baking pans. Bake, uncovered for 15 minutes; turn and bake 10 more minutes. SAUCE: Melt butter in saucepan. Stir in flour, thyme, salt and pepper. Slowly add broth and milk; bring to a boil. Cook and stir for 2 minutes. Serve over patties.
Mix all ingrdients EXCEPT sesame seeds to form a dough and knead by hand for approximately 10 minutes. You might need to add a little more flour, the dough should be soft but not sticky. Cover and let dough rise for about 30-50 minutes or until dough has doubled in size. Meanwhile preheat oven (440°F, 225°C) and grease baking tray or cover it with baking paper. Put a wide ovenproof dish filled with hot water on the bottom of the oven to have steam, which will make for a better result. Knead dough a second time and divide into 8 portions. Form each part into 13-14 inch long roll (about 3/4-1 inch thick). Shape into rings and press ends together. Put some warm water into a large bowl. Put sesame seeds on a plate. Carefully dip rings into warm water and then into sesame seeds to cover them on both sides. Put rings on baking tray and let rise for another 10 minutes. Bake for about 25-35 minutes. Koulouria are done, when they are golden brown. Remove from oven and let cool completely.
Cut 1 tablespoon butter in half again. Cube remaining tablespoon butter into small dice, transfer to small bowl, and place in freezer while preparing eggs and skillet, at least 10 minutes. Meanwhile, place oil in 8-inch nonstick skillet and heat over low heat 10 minutes. Crack 2 eggs into medium bowl and separate third egg; reserve white for another use and add yolk to bowl. Add 1/8 teaspoon salt and pinch of pepper. Break yolks with fork, then beat eggs at moderate pace, about 80 strokes, until yolks and whites are well combined. Stir in half of frozen butter cubes. When skillet is fully heated, use paper towels to wipe out oil, leaving thin film on bottom and sides of skillet. Add 1/2 tablespoon reserved butter piece to skillet and heat until foaming subsides, 45 to 90 seconds. Swirl butter to coat skillet, add egg mixture, and increase heat to medium-high. Following photos above, use 2 chopsticks or wooden skewers to scramble eggs using quick circular motion to move around skillet, scraping cooked egg from side of skillet as you go, until eggs are almost cooked but still slightly runny, 45 to 90 seconds. Turn off heat (remove skillet from heat if using electric burner) and smooth eggs into even layer using rubber spatula. Sprinkle omelet with 1 tablespoon cheese and 2 teaspoons chives. Cover skillet with tight-fitting lid and let sit 1 minute for runnier omelet and 2 minutes for firmer omelet. Heat skillet over low heat 20 seconds, uncover, and, using rubber spatula, loosen edges of omelet from skillet. Place folded square of paper towel onto warmed plate and slide omelet out of skillet onto paper towel so that omelet lies flat on plate and hangs about 1 inch off paper towel. Roll omelet into neat cylinder and set aside. Return skillet to low heat and heat 2 minutes before repeating instructions for second omelet starting with step 2. Serve.
Slice onions and separate into rings. Combine beaten egg, milk, oil, flour and salt; stir until smooth. Dip onion rings into batter. Let excess batter drip off. Fry for 2-3 minutes and place on paper towels to drain. Freezing instructions: place in freezer bags and freeze. To reheat, place on tray in 375 degree oven for a few minutes.
Have frosted glasses or bowls at the ready. Do not add any more alcohol. If you do the mixture will not freeze properly. Blend ingredients in a blender until ice cream JUST turns into liquid. Put in frosted vessels and into the freezer IMMEDIATELY. The mixture has to set up FAST or the alcohol will separate. Serve in cold glasses right out of freezer.
Preheat oven to 375°F. In a large bowl, combine oatmeal, egg, buttermilk, and vanilla. let stand for 5 minutes. In large bowl, combine flours, ground flaxseed, sugar, baking powder , baking soda, cinnamon, and salt. Cut in butter. Rub lightly with fingertips until mixture resembles coarse crumbs. Stir in currants, almonds and sunflower seeds. Stir buttermilk mixture into dry ingredients and mix just until moistened. Turn dough onto floured surface and knead six to eight times. Dough will be sticky. Flatten into a 8-inch round cake pan, Whisk egg white, and 1 tablespoons water. Brush over dough. Sprinkle with almonds, atmeal, sunflowere seeds, and flaxseed, Score dough into 8 wedges. Bake for 25-30 minutes or until wooden pick inserted in center comes out clean. Let cool in pan for 5 minutes. Remove from pan and cut into 8 wedges. Serve warm.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Puree basil, 3 tablespoons mint, and garlic in a blender. With machine running, add 1/2 cup of oil. Strain the puree over a small bowl, pressing on solids. Season with salt and pepper. Brush grill rack with oil. Drizzle 2 tablespoons basil-mint oil over tomatoes and cheese; season with salt and pepper. Grill tomatoes, turning occasionally, until charred and bursting, about 4 minutes. Grill cheese until nicely charred in spots and beginning to melt, about 45 seconds per side. Arrange melon on a platter. Top with cheese and tomatoes. Drizzle with remaining herb oil, and garnish with sliced mint.
Preheat oven to 375F. Spray an 8 x 4 inch loaf pan with cooking spray. In a bowl, combine ground beef, egg, 1/3 cup salsa, bread crumbs, coriander, garlic and cumin. On a 12 inch square piece of waxed paper, pat out mixture into an 8 inch square. Filling: In a nonstick skillet sprayed with cooking spray, cook onions over medium heat for 5 minutes or until softened. Stir in corn; cook 5 to 8 minutes or until corn begins to brown. Stir in red peppers; cook for 3 minutes or until softened. Spread over meatloaf and sprinkle with cheese. Using the waxed paper as a guide, roll up the meatloaf; carefully place in loaf pan seam side down. Spoon 1/4 cup salsa over top. Bake for 40 to 45 minutes or until meat is well cooked. Let rest 10 minutes before carefully inverting onto a serving platter. Slice& serve with extra salsa.
In a medium bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt. In a large bowl, combine eggs, sour cream, and sweet potato. Gradually add flour mixture, stirring to combine. Turn dough out onto a heavily floured surface. Knead in flour with hands as needed (dough will be sticky). Roll out dough to 1/2-inch thickness. Cut out dough with a 2 1/4-inch round doughnut cutter. No doughnut cutter? Use a soup can as a cutter then poke a hole in the middle of the dough round. Using your fingers, stretch the dough until an inch opening is formed and the doughnut is about 3 " wide. Re-roll dough as needed. In a Dutch oven, heat vegetable oil over medium heat to 360 degrees F. Cook doughnuts, in batches of 4-5, in hot oil, 2 minutes per side, or until lightly browned. Drain on paper towels.
In a small bowl, combine cracker crumbs, butter, and sugar. Set aside 1/4 cup for topping. Press remaining crumb mixture on the bottom and 1 1/2 inches up the side of a 9 inch springform pan; set aside. In a large saucepan, combine marshmallows and milk. Cook and whisk over medium low heat until marshmallows are melted and mixture is smooth. Cool. Fold in whipping cream and raspberries. Pour into prepared crust. Top with remaining crumb mixture and refrigerate overnight. Remove sides of pan and serve.
In crockpot, cook oven-roasted turkey wings until meat is tender, along with vegetable peelings. Remove turkey wings from broth and cool. Strain broth and discard vegetable peelings. Return broth to crockpot. Cook Lentils in separate pot until tender. Rinse well in cool water. Put in crockpot with broth. Saute chopped vegetables in olive oil or butter until almost cooked. Put in crockpot with broth and lentils. Remove meat from cooled turkey wings. Put in crockpot with broth, lentils, and vegetables. Cook soup until vegetables are tender. Serve with burrito style tortillas that have been cut into triangles, deep-fat fried, and sprinkled with Tony Cacheries Cajun spice and curry powder. My DH calls these"Cheater Chapatis. "Can also serve with very ripe tomatoes diced small and put in soup at the table.
Simmer roast with bay leaves in a Dutch oven on the stove until tender, about 1 to 1-1/2 hours. Cool at room temperature; reserve cooking water for another use if you wish. When beef is cool, shred and place in a glass container. Combine lime juice, lemon juice and garlic; mix into meat. Season with salt and pepper and marinate overnight. (The sirloin roast is excellent at"soaking up" the juices!) Next day, remove meat from marinade, squeezing excess liquid (if you need to; I normally don't) and fry in a large skillet in olive oil until slightly brown, about 10 to 15 minutes. Add thin onion slices and parsley and cook for another 10 to 15 minutes, until onion is tender and meat is well-browned. Squeeze more lime juice on meat and serve over rice.
Bring a large pan of salted water to a boil. Break the cauliflower into small florets and cook for 3 minutes. Remove from the heat, drain well, and transfer to a large, shallow ovenproof dish. Melt the butter in a small skillet over medium heat. Add the sliced mushrooms, stir to coat, and cook gently for 3 minutes. Remove from the heat and add to the cauliflower. Season with salt and pepper. Combine the breadcrumbs, cheese, and herbs in a small mixing bowl, then sprinkle the crumbs over the vegetables. Dice the butter for the topping and dot it over the crumbs. Place the dish in a preheated oven 425 degrees and bake for 15 minutes, or until the crumbs are golden brown and crisp.
Add shrimp to a large pot with enough water to cover; bring slowly to a boil; drain into a colander and when cool enough to handle, peel, devein, and set aside. In a mixing bowl, mix together the butter, sherry, garlic, parsley, chives, nutmeg, salt, and cayenne pepper; stir to combine. Add in the bread crumbs and toss until the mixture is well blended and the crumbs are very buttery. Arrange half the shrimp in a buttered 1 1/2 quart casserole dish. Spread half the crumb mixture over the shrimp. Add remaining shrimp in another layer; top with remaining crumb mixture. Bake, uncovered, in a 350 degree oven for about 30 minutes or until bubbly and slightly browned.
Place pork in a glass baking dish and then pour ginger beer over pork. Sprinkle with salt (it will foam up). Sprinkle sliced pepper over the top of the pork and then sprinkle liberally with cumin. Cover and let marinade at least 1 hour (turn meat 1/2 way through). Remove pork from marinade and grill or pan fry, but be careful not to over cook.
For the sauce: In a heavy saucepan over medium heat, combine 1 1/4 cups of the heavy cream, the sugar, corn syrup and butter. Cook, stirring often, until a dark amber color, about 40 minutes. Carefully add the remaining 1 1/4 cups heavy cream. IT WILL BUBBLE UP AND IT IS HOT! For the cake: Preheat the oven to 350 degrees F. Grease seven 1/2 cup ramekins and set aside. Combine the dates and 3/4 cup water in a small saucepan and cook until the dates are softened, about 15 minutes. Puree in a blender and cool. Combine the flour, baking powder, baking soda and salt in a small bowl and set aside. In the bowl of an electric mixer, cream the brown sugar and butter until light and fluffy. Add the vanilla, egg, zest and date puree. Stir in the dry ingredients. Divide into the prepared ramekins and bake about 20 minutes. Cool slightly and remove the cakes from the ramekins. Slice the cakes in half horizontally. Rinse out the ramekins. Pour a little toffee sauce in the bottom of the ramekins and top with the bottom layer of the cake. Add more toffee sauce, place the top cake layer on top and cover with more sauce. Heat slightly before serving invert onto plate and yes -- cover with more sauce. Serve with whipped cream.
Chop green onions, reserving a little for garnish. Saute green onions in butter until tender. Mix all ingredients except the cheese in a large stock pan. Let simmer 30 minutes, or until potatoes are done. Garnish with shredded cheese and green onion.
Preheat the oven to 350 degrees. Brush 1 tablespoon of the oil on the sliced eggplant, and roast it until tender, about 15 minutes. Saute the onion in the remaining 1 tablespoon of the oil until tender, about 3-4 minutes. Add the tomatoes (with the juice), and simmer for 15 minutes. In a separate bowl, mix the ricotta, spinach, mozzarella, basil, oregano, and garlic. Add salt and peper to taste. Lightly coat a baking dish with cooking spray. Spoon the cheese mixture on each slice of the eggplant, and roll up like a jelly roll. Place the eggplant in the dish. Continue until all the eggplant is used. Top with the tomato sauce, and bake for 30 minutes.
Combine all the meats with the fresh breadcrumbs, grated onion, lemon rind, nutmeg, parsley, dried herbs,pepper & salt. Mix well, it's better to mix this together with your hands. Bind with the 2 beaten eggs & mix well again. At this stage you can chill the sausage mixture in the fridge - it's easier to handle when it is slightly firmer. You can also use the mixture for stuffing at this stage too. When you are ready to cook the sausages or to shape them ready for freezing, form the mixture into sausage shapes - using a little flour to help you. Dip the sausages into the beaten egg white and then dust lightly with the flour and set aside until ready to cook. Heat up the oil and butter together in a large frying pan and cook the sausages for about 10-15 minutes over a medium heat. Turn them regularly to ensure they brown evenly. Drain them on a paper towel & serve hot with mashed potatoes & onion gravy for "Bangers & Mash" or use them in Toad-in-the-Hole as well as serving them for cooked breakfasts & brunches. They are delicious served cold with chutney too. HERBS NOTE: I generally use a pre-mixed home-made dried mixture of Sage, Parsley, Thyme & Majoram. However any combination of dried herbs would be good - but NOT Rosemary as it is too pungent & will overpower the other flavours. One herb which is ALWAYS a must no matter what combination you use, is Sage - it has a wonderful affinity with pork & pork sausages in particular! I also use fresh herbs when they are available in my herb garden. Use at least double the quantity of fresh herbs as they are not as strong as dried herbs. Chop or mince very finely. Hope that helps!
Preheat over to 350 degrees. Melt the butter or margarine. Add the molasses, sugar, eggs, and vanilla and stir well. Sift in the milk powder, baking powder, and salt. Add wheat germ and walnuts and stir only enough to blend--no more than 20 strokes. Spread in greased 8X8" pan, and bake for 30 minutes.