HumbleIntelligence/food-ner-1-Million huggingface dataset:
FOR THE MEAT: Prepare the meaty stew or soup. In a large pan, put the meat and about 1/2 pound onions, coarsely chopped, and cover with about 1 1/2 quarts water. Bring to the boil and remove the scum. Add salt, pepper, the ginger, 1 teaspoon cinnamon, and the cloves and simmer for 1 1/2 hours. Add the saffron and more water to keep the meat well covered (there should be a lot of broth) and simmer for 1/2 hour more. The meat should be so tender you could pull it apart with your hands. FOR THE TFAYA: For the honeyed onion tfaya, cut the onions in half and slice them. Put them in a pan with about 1 cup water. Put the lid on and cook, covered, over low heat (they will steam) for about 1/2 hour, until the onions are very soft. Remove the lid and cook until the liquid has evaporated. Add the butter and oil and cook until the onions are golden. Stir in the honey and 1 1/2 teaspoons cinnamon, the drained raisins, and a pinch of salt and cook 10 minutes more, or until the onions caramelize and become brown. Toast the almonds in a dry frying pan or fry them in a drop of oil until golden, turning them over. Coarsely chop about half of them. FOR THE COUSCOUS: Put the couscous in a wide oven proof dish so that the grains are not squashed on top of each other. (I use a large round clay dish, in which I also serve). Gradually add the warm salted water, stirring all the time so that it is absorbed evenly. Keep fluffing up the grain with a fork and breaking up any lumps (as the grains stick together). After about 10-15 minutes, when the grain is plump and tender, mix in 3 tablespoons vegetable oil and rub the grain between your hands above the bowl, to air it and break up any lumps. Put the dish, uncovered, in a preheated 400°F oven and heat through for 15 to 20 minutes, until very hot. After about 10 minutes, fluff it up again with a fork. Before serving, work in 3 tablespoons butter or vegetable oil and break up any lumps very thoroughly. TO SERVE: Make a mound of couscous and make a hollow in the center. Moisten with a ladle of the meat broth. Put the meat in the hollow and cover with the onion and raisin tfaya. Sprinkle with a mixture of chopped and whole toasted or fried blanched almonds, and serve the broth separately. Alternatively, you might prefer to serve everything separately, or straight into soup plates. Serves 6. The New Book Of Middle Eastern Food Claudia Roden.
Measure ingredients into baking pan in the order recommended by the manufacturer. Insert pan into the oven chamber. Select Whole Wheat Cycle; press start. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
Preheat oven 400°F Spray a cookie sheet with cooking spray and set aside. To make meatballs, combine all the meatball ingredients in a large bowl and mix using your hands works best. Form mixture into approximately 40 1-1 1/2 inch balls. place on cookie sheet. Bake for 18-20 minute until cooked through and nicely browned on the outside. While meatball are cooking prepare the sauce. In a deep, nonstick skillet whisk together all sauce ingredients. heat over med-high heat, stirring constantly, until sauce boils. Reduce heat to medium and cook uncovered, for 3 min, stirring often, Sauce will thicken a bit. add cooked meatballs to sauce and mix well. Serve hot.
Make an aluminum foil "basket" that fits on the top of your smoker rack and allows clearance between the top of the basket and the lid and sides of the smoker. Place the tomatoes, whole garlic cloves, and 1/2 cup fresh basil in the basket. Drizzle with olive oil. Place 2 to 4 Tablespoons of wood chips in the bottom of your smoker. (I use Apple for this). Assemble smoker according to manufacture's directions. Place smoker on burner on high. Cover when wisps of smoke begin to rise, and cook 45 to 60 minutes on medium low. Remove from heat, keep covered an additional 10 minutes. Uncover. Remove the basil and throw it out. (It is bitter and has given all it's flavor out). Remove the garlic pods. If you didn't peel them, squeeze the soft garlic out of the peel. Put the garlic into a medium bowl and mash it with a fork. Carefully tilt the aluminum basket into the small bowl and pour the liquid into the bowl (about 1/2 cup of tomato juices). Chop the tomatoes and add them to the bowl. Add the remaining 1/2 cup fresh basil, the caramelized onions and salt. Taste and add additional salt if needed. (We used a pinch of smoked salt and it was amazing). If you prefer a smoother sauce, puree some or all with your blender or food processor. Serve over cooked pasta with some grated fresh parmesan.
Melt butter in heavy large saucepan over medium heat. Add crushed red pepper and garlic and stir about 1 minute. Add sugar. Whisk until mixture is melted and smooth, about 4 minutes. Whisk in lime juice and soy sauce. Increase heat and boil until reduced, about 2 minutes. Add cornstarch mixture and boil until thick, about 3 minutes. In another large skillet, melt 1 tablespoon butter over high heat. Add salmon. Cook 2 minutes per side. Spoon 2 Tablespoons sauce over salmon. Transfer to baking dish. Roast at 400 degrees for 5 to 8 minutes. Serve with remaining sauce.
In a large saucepan saute onion, garlic, ginger and curry in butter over medium heat until onion is softened, about 5 minutes. Add the sweet potato and cook 1 or 2 minutes without browning. Add the stock and cover. Cook about 10 minutes, until tender. Puree the soup with an immersion blender, if available. If not pour solids into a regular blender and puree. Return to pot and thin with milk. Only add enough milk until soup reaches desired consistency. When ready to serve, ladle soup into serving bowls. Swirl in a tablespoon of cream or coconut milk into each bowl. Sprinkle a pinch of fresh minced cilantro or minced scallion on top.
Coat chicken cutlets with flour. Cook Angel Hair pasta according to package directions and drain. Melt 2 tablespoons butter in large skillet. Add chicken; cook, turning halfway through, for 5 minutes (on each side) or until lightly browned and tender. Remove to platter; keep warm. Add remaining butter to skillet; stir in garlic, wine, lemon juice and bouillon. Bring to a boil; cook for 3 to 5 minutes or until sauce is slightly thickened. Stir in capers. Place chicken on top of Angle Hair and spoon sauce over chicken. Sprinkle with parsley and grated parmesan cheese,.
Preheat oven to 175 degrees celsius (about 350 Farenheit). Butter a cake form (about 24 cms diameter: about 9,5 inches) and drop the breadcrumbs on it, shaking and turning the form so it gets evenly coated. Shake all the excess. Beat eggs and sugar until very fluffy. Fold in carefully flour and baking powder. Add hot water and mix until just combined (don t overmix, or the cake will be hard and too dense). Drop in the form and bake in the lower shelf of the oven for about 25-30 minutes. Check with a stick that the cake is ready: the stick must be dry and clean. Take out of the form carefully while still hot, and leave under a towel until cold. Beat the cream until very firm, and cover the cake totally. Add plenty of fruit in little bits, and/or berries.
You will need a large bowl because this makes alot. Mix in a bowl 2/3 cups sugar, 2 cups of crushed pretzels and 2 sticks of melted butter. Lay on a cookie sheet. Bake for 5 minutes at 400 degrees. When cold crumble and set aside. Mix: 2 (20oz) cans crushed pineapple (juice and all) with 2 (8oz) tubs of cream cheese (softened) and 1 cup of sugar. Fold in the 2 (8oz) whip cream. Refrigerate until you are ready to serve (when put in the fridge it will stiffen up). When you are ready to serve mix in carmelized pretzels.
Cook ravioli according to package directions in 6 qt dutch oven. drain in large colander. Return ravioli to dutch oven; keep warm. Heat pasta sauce and milk in 2 quart saucepan over medium heat until heated through, stirring occassionally. Pour sauce over ravioli. Add bacon and basil; stir gently. Season to taste with black pepper. Serve immediately.
Preheat oven to 375°F. Spray a shallow roasting pan with no-stick cooking spray. Heat oil in a large skillet over medium-high heat. Season tenderloins liberally with salt and pepper. Brown each tenderloin on all sides in skillet. Transfer meat to prepared roasting pan. Roast tenderloins for 15 minutes, or until instant-read thermometer reaches 160°F Transfer roasted meat to cutting board. Tent with foil. Allow meat to rest 10 minutes. Slice into medallions and serve with Asian Peanut Sauce and garnished with sliced chives or scallions. For Peanut Sauce: Whisk chicken broth, peanut butter, and hoisin sauce together in a small saucepan over medium heat, until smooth. Stir in ginger and garlic. Remove from heat.
Oil the grill surface or spray with Pam. Preheat grill to medium. Cut veggies into spears. Place them in a casserole dish large enough to hold them and roll them around a bit. Pour enough bbq sauce onto the spears to coat. Toss to coat evenly. This can also be done in a zip-top bag. When the grill is hot, about 10-15 minutes before placing your meat on the grill, place the vegetable spears lengthwise across the grates so they will not slip through. Grill, brushing on extra bbq sauce. Cook until heated completely through and done to you liking. I like serving them hot but tender-crisp.
Soften butter slightly, but do not allow to become oily. Stir in sugar, salt, nutmeg and egg yould with a wooden spoon. Add the flour, a little at a time, until mixture is too stiff to work with a spoon. Turn onto floured board and knead lightly, drawing in flour all the time until dough just begins to crack. Roll out to 1/4" thickness and cut as desired. Place on ungreased cookie sheet. Bake at 350 for 10 minutes or until delicately brown. Dough may be sprinkled with coloured sugar or sprinkles before baking if desired.
Bring a pot of oil to 370 degrees F on a candy thermometer. The oil should be about 3 inches deep and not come up more than halfway up the side of the pot. Roll out the dough to about 1/4-inch thick rectangle. Cut the rectangle into 16 equal portions. Mix together the ricotta, nutmeg, oregano, salt and pepper. Put about a tablespoon of the filling onto the dough, placing it so that you can easily close the dough around it. Brush the edge of the dough with water. Press the dough closed around the filling. Making sure that the dough is sealed well, so the filling won't come out while it is frying. Place the doughnuts in the hot oil for about 2 minutes, or until they are golden brown. Put only a few doughnuts in the oil at a time, they should not be crowded or they will not fry evenly. Flip the doughnuts over and fry the second side for another 2 minutes. Make sure your oil is staying around 370°F. When the doughnuts are done frying, use a basket skimmer to remove them from the oil and place them on paper towels to drain the excess oil. Serve with the tomato sauce or pesto sauce.
Preheat oven to 400 degrees. In a skillet preheated to medium heat, melt butter. Place onion into skillet and cook until bubbly. Add salt, pepper, sugar, Worcestershire sauce and thyme. Stir and cook for another minute or two. Add beef broth and cook until onions are golden brown about 12-15 minutes. Make sure to stir occasionally to keep the onions from burning. Next, spray an 5 X 8 baking dish with non-stick cooking spray. In a large bowl combine zucchini noodles and French onion mixture. Pour the French onion zoodle mixture into the dish and distribute the Fontina cheese over the top. Place in the oven and bake for about 20 to 25 minutes or until golden brown. Remove from oven and cool slighlty before serving. Garnish with fresh thyme if desired. Also, there is a probability that liquid from the zucchini will appear. If so, just drain it off carefully with a spoon before serving.
In a large skillet, cook onion in butter until translucent. Remove from heat. Stir in rice, sour cream, cottage cheese, salt and pepper. Spoon 1/2 the mixture into a 7x11" baking dish. Top with 1/2 the chilies and cheese; repeat. Bake uncovered at 375 degrees for 20-25 minutes or until heated through.
Using an electric mixer, beat the cream cheese, Miracle Whip, Red Hot sauce, and horseradish, until smooth. Stir in the remaining ingredients and taste before adding salt. The ham usually adds enough salt. Chill, covered, until serving. (It's best if allowed to sit a couple of hours, but can be served immediately). NOTE: You need the sweetness that the Miracle Whip adds; that's the reason for not using mayo. Also, if you use a different hot sauce you will want to adjust the amount. Frank's isn't very spicy, but it adds wonderful flavor. Something like Tabasco will add much more heat, but not as much flavor.
The first step is to crush the graham crackers. Mix in butter and a dash of salt with the crushed graham crackers to complete the crust. Grease a 9x13-inch baking dish and pat the mixture down onto it, letting it cool down in the fridge while you prepare the rest of the ingredients. For the topping, whip together cream cheese, sugar, and vanilla extract. Once it's well combined, add the whipped topping using a rubber spatula. Spread the topping over your crust. Now, layer your dish with banana slices. Spread a can of crushed pineapple over the bananas and, finally, add a layer of sliced strawberries. For the finale, top the dish with whipped topping and melted chocolate drizzle. You can also add nuts and maraschino cherries if you desire. Chill for at least four hours before serving or leave in the fridge overnight. Cut a slice and enjoy! PRO TIP: The toppings in this recipe aren't set in stone. This versatile dessert doesn't really call for any fruit type in particular, so feel free to substitute for your favorites or be even bolder and add a layer of chocolate chips, peanut butter chips - whatever floats your boat!
In shallow dish, combined butter, lemon juice, garlic, salt and pepper. Place bread crumbs in another dish. Dip chicken in butter mix, then coat w/ crumbs. Place in a greased baking dish. Drizzle w/ remaining butter mix. Bake, uncovered, at 350" for 25 - 30 minutes. Serve.
Heat oven to 425°F; grease a 9 x 9" baking dish. Place in oven to heat. In small bowl, combine egg, milk, cornbread mix, 1 cup cheese and creamed corn; mix well. Pour batter into baking dish and bake 20 - 25 minutes until golden brown. Saute the ground beef with the taco seasoning mix and 1/2 cup onion until beef is browned and onion is tender; drain. Remove cornbread from oven. Slice into 9 squares. Place lettuce, tomato, onions, black olives, salsa, cheese, sour cream and avocados in individual small bowls and let everyone top the cornbread with their desired toppings.
For pastry: Combine flour and salt in a large bowl. Cut in butter and shortening until mixture resembles coarse meal. Beat 2 tblsps ice water, egg and vinegar to blend. Mix into flour just until dough comes together into a ball. If dough seems too dry, add up to 2 tblsps more water, a few drops at a time. Wrap in plastic wrap and chill for 1 hour. For filling: Melt 4 tblsps butter in small skillet over low heat. Add onion, cover and cook gently until soft, stirring occasionally, about 10 minutes. Remove from skillet. Melt remaining 3 tblsps butter in same skillet over low heat. Add carrots, increase heat to high and stir 2 minutes. Reduce heat to low. Add water, cover and cook until carrots are tender and liquid is absorbed, about 20 minutes (if carrots are tender and there is still liquid, drain). Puree onions and carrots in processor with eggs, yolks, salt, allspice and pepper until smooth. Turn into bowl and refrigerate 1 hour. To assemble: Preheat oven to 340°F Grease 5 1/2 x 9 1/2 inch loaf pan (or 4 1/2 x 11 inches). Roll dough out on lightly-floured surface to thickness of 1/4 inch. Cut out 12 x 16 inch rectangle. Drape dough loosely in pan. Press into corners gently with fingers. Trim dough flush with top of pan. Roll scraps out to 1/4 inch thick. Cut out rectangle large enough to cover top of pan. Stir rice and cheese into carrot mixture. Spoon into prepared pan. Brush edge of crust with glaze. Cover with dough, pressing to seal. Roll remaining scraps out. Cut out dough decorations and stick them on with the egg glaze. Brush entire pie with glaze. Make 6 steam vents. Bake until lightly-browned, about 1 1/2 hours. Cool in pan. Remove carefully. Serve at room temperature.
Preheat oven to 350 degrees. Spray 2 jumbo 6-cup muffin pans. Place carrots, mushrooms, onion and garlic in a food processor and process till very fine. In a large pan melt butter add the processed duxelle mixture and cook over medium heat 10 minutes, stirring when needed add the tomato paste and cook 5 more minutes. Toss in thyme and the frozen corn and set aside to cool. In a large bowl mix the meats, eggs, Worcestershire sauce, hot sauce, and 1/2 of the ranch seasoning together add the duxelle with corn to the meat mixture and mix with clean hands. Divide the mixture in half and place in 9 of the muffin cups place in one ounce cheese in each half filled muffin. Top with the reminder of meat. Pressing down to smooth top. Bake in preheated oven 25 minutes when meat registers 155 degrees. Meanwhile mix the glaze ingredients together adding the other half of the seasoning. Set aside. Remove from oven. Set oven to broil. Brush all the glaze on the muffins. Broil till bubbly. Enjoy.
Heat tomato juice and onion soup mix in med saucepan over med high heat. Add lemon juice then slowly add cheese. Heat until cheese has melted . Transfer to fondue pot.
Place potatoes in a greased 11-inch by 7-inch baking dish; dot with butter. Cover and bake at 325 degrees for 60-65 minutes or until tender. Combine sour cream and salad dressing mix; spoon over potatoes. Sprinkle with cheese. Bake, uncovered, for 5-10 minutes or until cheese is melted.
Cut fillets lengthwise to separate smaller and larger portions, then pat dry and season with pepper. Wrap each piece of fillet crosswise in a slice of prosciutto, leaving ends of fillet exposed if necessary and tucking 1 or 2 sage leaves between prosciutto and fillet (use 1 leaf for smaller pieces of fish). Heat 2 teaspoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then saute the 4 larger pieces of fish 4 minutes. Turn over and saute until just cooked through, about 3 minutes more. Transfer to a platter and keep warm, loosely covered with foil. Wipe skillet clean and heat remaining 2 teaspoons oil, then saute the 4 smaller pieces of fish, turning over once, until just cooked through, about 4 minutes total.
To Prepare Crust: In a medium bowl, combine 1/2 cup sugar and 1/2 cup butter. Beat at medium speed with an electric mixture until smooth. Add one egg, beating until smooth. Gradually add 1/4 cup ground almonds and the flour, beating at low speed until just combined (dough will be sticky). Cover and chill dough for 1 hour. Roll chilled dough into 1-inch balls; press into bottom and two-thirds up sides of each cup of a miniature muffin pan, or 1 large tart tin. Preheat oven to 350°F. To Make Filling: In a medium bowl, combine 3/4 cup sugar, melted butter, cream, 2 eggs, the vanilla, the almond extract, 1/2 cup ground almonds, and the lemon zest. Whisk to combine. Spoon filling mixture into each crust. Pit and slice apricots. Arrange apricot slices over the top of each tart. To make glaze, mix apricot jam with a little water, brush over tops of fruit. Bake for 18 to 20 minutes or until lightly browned. Dust tops with icing sugar while still warm.
Mix potatoes, onion, parsley,butter & eggs. Stir until thoroughly mixed. Add cod, breaking it apart with a fork, mix well. Shape mixture into 3" patties. Coat with seasoned crumbs. In a skillet fry the patties in the oil, 4-5 minutes each side until they are golden brown.
Dice the lobster meat (you can use shrimp or scallops for this, or a mixture which is what I do). Clean the mushrooms and dice and saute in butter in a large sauce pan. Add the shallot and mix in the creme fraiche and quickly bring to a boil. Season to taste with salt and pepper. Add the chives and lobster meat. gently blend. Simmer for about 5 minutes. Remove from heat and cool to room temperature. Vanilla Butter Sauce----------------. Melt the butter in a small saucepan. Add the shallots and simmer until soft. Add the vinegar and white wine, cook, uncovered at a low boil until the mixture reduces to about 2 Tablespoons. Lower the heat to moderate and add a few cubes of butter, remove the pan form the heat and whisk vigorously until the butter is blended inches. Continue to add the butter this way-on the heat, off the heat. Season to taste with salt and pepper and remove from the heat. Scrape the vanilla bean and whisk it into the sauce. Strain the sauce into a clean saucepan, using pressure with a wooden spoon to make sure that as much of the vanilla and shallots goes through as possible. Putting it together--------------------. Roll out your pasta dough by machine or hand and lay flat. It should be about 5 inches across. Place about 1/2 T of lobster mixture, 4 to a row. Repeat and top with a fresh sheet of dough. Press down with hands and cut into squares. Crimp with a fork. Repeat. You can use won ton wrappers if you prefer. Put ravioli into a boiling pot of salted water-they cook very fast. When they float to the surface they are done. Remove, drain and place in a serving dish, topped with the sauce. By the way, I double the sauce!
Over medium high heat, saute onion and garlic in olive oil. Add spinach, and cook until there is no more moisture. Mix together Ricotta cheese, egg, and egg yolks. Mix in the spinach mixture. Add ham, turkey, mushrooms, Parmesan, and herbs and spices. Place one pie crust flat on a pizza pan or large baking sheet. Carefully pile the Ricotta mixture in the middle, making sure to leave about 2 inches of crust around the outside. Paint the edge of the crust with some water, the place the second pie crust on top. Seal edges, fold and crimp. Cut steam vents, paint the entire top with the egg wash. Bake at 425 degrees for 10 minutes, then decrease temperature to 400 and bake for an additional 45 minutes. Let rest for a few minutes before serving.
Cook spinach acc to pkg directions; drain well and squeeze out all liquid. In saucepan, cook onion in the 3 T butter; stir in flour, tarragon, and pepper. Add milk all at once;cook and stir until thick and bubbly. Stir half the hot mixture into eggs, return all to saucepan. Stir in spinach, cottage cheese and feta cheese. Brush 1 sheet of phyllo dough with butter, fold into thirds. Place one end in center of 14in pizza pan, extending sheet over the edge of the pan. Brush with butter. Repeat until all 10 sheets of dough are used. Make sure middle of pan is covered with dough. Place filling in an 8in circle at the center of pan. Starting with the last sheet you laid, lift end up and bring toward center, twist the end of the sheet, coil, and tuck under. Repeat with remaining sheets. Sheets will not meet in the center, center will be open. Drizzle any remaining butter over top. Bake at 375* for 35 minutes, until golden. Cut into wedges.
Melt suet or heat the oil in a heavy 3-quart (or larger) pot over medium-high heat. Remove the unrendered suet and crumble meat into the pot. Break up any lumps with a fork and cook, stirring occasionally. until meat is evenly browned. Add tomato sauce, beer, crushed red chile, garlic, onion, oregano, paprika, 1 teaspoons of the cumin, and salt. Stir to blend and bring to a boil. Lower heat and simmer uncovered, stirring occasionally, for 1 hour. Taste and adjust seasonings, adding cayenne pepper. Simmer uncovered 1 hour longer. Stir in the cheese and the remaining 1/2 teaspoons cumin. Simmer 1/2 hour longer, stirring often to keep cheese from burning. I serve the chili with sour cream and shredded cheddar cheese to garnish, and warm cornbread on the side. The cookbook actually called for 1/4 cup of crushed red chile pepper, but unless you have a taste for fire, use less! I use half that amount, and I really like hot food.