HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil potatoes peel and cut into small cubes, cook eggs peel and chop. While potato and eggs are cooking, dice onion and celery then make the. Dressing. beat eggs add salt, flour, mustard, vinegar, sugar, water wisk well to remove lumps from flour. Cook stirring constantly until mixture thickens then add butter. If mixture is to thick add a little milk to thin. Add dressing to potatoes, eggs, onion and celery mix well, chill and eat.
In a medium saucepan, melt butter over medium heat. Add garlic, scallion, a pinch of salt and a few grinds of black pepper. Saute until scallion softens, 2-4 minutes. Add couscous and cook, stirring often, until grains begin to brown and it smells nutty. Add broth. Bring to a boil, reduce to a simmer, cover, and cook 1 minute, until couscous is tender but firm. Stir in parsley and serve.
Pre-heat oven to 400F. If chicken comes with neck and giblets them pull out and discard. Also, pull out fat from inside of chicken, and rinse. Set chicken in roasting pan, Roast for 20 minutes.Meanwhile, mix 6 tablespoons honey with the wine, soy sauce and pepper in a small bowl. Remove chicken from oven and brush all over with honey mixture. Add 1/2 cup of water to roasting pan. Roast chicken 20 more minutes. Turn chicken over and brush all over with honey mixture. If it's browning to fast, cover with foil. If pan is dry, add a few tablespoons of water. Roast 10 - 20 minutes longer or until juices run clear. Move chicken to a cutting board. To make sauce, pour the juices from the bottom of the pan to a small sauce pot. Skim off the fat. Add in any unused honey mixture. Bring to a boil. Mix corn starch with 4 table spoons of cold water and wisk into chicken juices. Return to a boil. Simmer 1-2 minutes until thickened. Remove form heat and stir in remaining 2 tablespoons of honey. Season with salt & pepper. Carve chicken and serve with sauce.
In a large pot (I use cast iron), quickly and thoroughly brown the ground beef. Drain and add mushrooms, followed by garlic (I use at least a tablespoon in this step), parsley (a lot), oregano, sage, and basil. Add tomatoes, sauce, and paste; stir together. Cook on med-high for 5-10 minutes, then reduce heat to med-low. Allow to simmer covered about one hour, stirring occasionally. Add garlic, pepper, basil, oregano, sage, and parsley to taste (also sugar). Cook covered on med-low for 2 hours. Add more seasoning to taste. Cook covered on med-low for another 30 minutes-1 hour. At this point, the sauce should be thick, cooked down about halfway. Serve with your favorite pasta or on slices of bread with parmesan or cheddar.
Rinse chicken; pat dry. Coat chicken pieces with flour, shaking off excess. Spread chicken with mustard, then roll in bread crumbs to coat evenly. In large skillet, over medium heat, cook chicken in hot oil for 4 to 5 minutes on each side or until done.
Snap off and discard woody base of fresh asparagus. Rinse. Bias-slice asparagus into 1 1/2 inch pieces; set aside. Cook pasta according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add garlic and black pepper; cook and stir for 30 seconds. Add asparagus, mushrooms, chicken broth or wine, and 1/4 t salt. Bring to boiling; reduce heat. Cook, uncovered, for 4 minutes or until asparagus is crisp-tender, stirring occasionally. Remove from heat; stir in butter. Drain pasta; add pasta to vegetables in skillet. Toss gently to combine. Garnish with basil and crushed red pepper.
Preheat a large Dutch oven or saucepan over low heat. Now add the fat to the pan and when melted add the ground beef, celery, onion, carrots, and potato. Cook and stir over medium to medium-high heat until beef is no longer pink; now add the bell peppers and cook until the peppers are softened. Add seasonings and remaining ingredients and stir well. Cover the pan, reduce heat to low and simmer for about 20-25 minutes, stirring every five minutes or so until done to your liking (if Joes are too 'loose' uncover your pan and cook uncovered until the consistency you like). Serve on a warmed hamburger bun with or without shredded cheddar cheese.
Cook bacon in a large heavy saucepan over moderate heat until crisp; remove bacon from pan and set aside. Add chopped onion to bacon fat in pan and cook, stirring until onion is softened. Add flour and stir to blend. Stir in broth and bring to a boil. Add potato and simmer, covered, stirring occasionally, until potatoes are just tender, about 8 to 10 minutes. Stir in cream, corn and ham. Add cheddar, stirring just until cheese melts (do not let boil) and season generously with pepper. Serve bowls of cheddar topped with reserved bacon and chopped green onions.
Preheat over to 350 degrees F. Thoroughly combine ground beef, rice, tomato juice, egg, onion, kitchen bouquet & salt, then shape into 5 loaves. Place the loaves in a 13"x9" glass baking dish. Combine the cranberry sauce, sugar & lemon juice, & spoon it over the loaves. Bake for 40 minutes, then remove the loaves & arrange them on a serving platter. Pour the cranberry sauce mixture into a gravy boat & serve it with the loaves.
Mix first three ingredients together in a sauce pan. Bring to a boil, remove from heat. Add the rest of the ingredients. Drop from teaspoon onto waxed paper. Let cool and serve.
Preheat the oven to 350 degrees. Press the pie crust into the bottom and sides of a 9" glass pie dish. Set aside. Cook the beef in a nonstick skillet, over medium heat. Be sure to break apart the meat into small crumbles as it cooks. Cook for 6-8 minutes until the meat is browned. Stir in the curry powder and frozen peas and cook for an additional 3 minutes. Spoon the meat mixture into the pie shell. Place the mashed potatoes into a large bowl. Break apart with a fork and stir until fluffy. Spread the potatoes over the top of the meat mixture. Bake for 35-40 minutes.
Peel bananas. Thinly slice about 1/8 inch thick. Dredge slices in flour to coat lightly. In a wok or saucepan, heat oil to 375F on a deep frying thermometer. Add banana slices in small batches without crowding. Fry about 3 mins until golden brown. Drain chips on paper towel and sprinkle with salt to taste.
Cream butter and sugars until light and fluffy. Add eggs, egg yolk, and vanilla, beating until blended. Add orange extract, beating until blended. Gradually add rum and sour cream, beating until blended. Sift together flour, baking soda, baking powder, and salt. Add alternately with whipping cream, beginning and ending with flour mixture. Beat batter until blended after each addition. Pour batter into a greased and floured 10-inch Bundt pan. Bake at 350° for 55 to 60 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan and allow to cool completely on wire rack. Ice with Coconut Rum Icing. Coconut Rum Icing Directions:. Melt together butter and milk over low heat in small sauce pan. When melted stir in Rum and sugar. Whip with wire whisk until thick enough to pour over cake. If necessary add more sugar or hot water to adjust thickness of icing. Stir in flaked coconut. Place cake on wire rack over cookie sheet (line with foil or wax paper to speed cleanup) and pour icing over cake. Use an offset spatula to smooth icing if necessary to cover cake. Sprinkle with a little flaked coconut for garnish.
Add the oregano, veg and 3/4 of the feta to rice and toss. Combine the dressing and yogurt and toss with rice mixture. Cover and chill 2 hours. Sprinkle with remaining feta.
Prepare Simply Potatoes according to package until browned. Remove potatoes from pan and set aside. Add steak strips to pan stir and cook until done, approximately 7 minutes over medium heat. Add Burrito seasoning packet according to directions. When thickened and right before serving return potatoes to pan and heat through. Fill tortilla shells with filling, top with cheese and wrap burrito style. ENJOY.
Line 4 muffin tins or shallow custard cups with paper muffin cups. Mix cookie crumbs with butter and cinnamon in a bowl until blended. Pack 1/4 of mixture in each prepared cup using the bottom of a glass. Spoon curd into each and freeze until firm, at least 15 minutes. Lift up paper liners and place tarts onto plates to serve.
Combine garlic, balsamic vinegartte in a bowl and whisk, then add tomatoes. Let sit at room temp for at least thirty minutes. Mean while, preheat the oven to 450F. Slice the bread into 12 slices about 1/2 inch thick. Spray tops lightly with the olive oil cooking spray On a cookie sheet bake in the oven 5-10 minutes until lightly toasted. While the bread toasts, tear the basil into small pieces. Once the bread is toasted, remove from the oven and divide the tomato mixture evenly among the bread slices. Top with salt and pepper as desired. Top with basil. Top with cheese. Put back in the oven on broil for 30 seconds to a minute to lightly toast/melt the cheese. Enjoy!
Add cream to mascarpone cheese and stir inn saffron until the texture soft and creamy. Peel and cut the banana into slices. Put cheese mixture, banana, frozen blueberries, sparkling water, splenda, cardamom and lemon juice into your blender. Add ice cubes until they are well crushed. Pour sugar free chocolate flavoured syrup into the blender and stir in to swirl. Do not blend completely! Fill into 4 milkshake or long drink glasses. Sprinkle with plain puffed rice cereal. Serve right away.
In a saucepan, brown shallot in oil. Add lentils and stir well. Add chicken stock and bay leaf. Bring to boil. Cover and let simmer at low heat about 45 minutes or until lentils are tender. Add more stock is needed. Drain if needed. Add salt and pepper at the end of cooking. Remove bay leaf. You'll need half this recipe to do the Vegetable Lentil Cream/Soup.
For Sea Scallops. Heat butter in heavy large skillet over high heat. Add scallops, salt and pepper and stir until just opaque, 3 to 4 minutes. Transfer scallops to bowl, using slotted spoon. Add wine and sherry to skillet and boil until reduced to syrup, stirring frequently, about 7 minutes. Whisk in cream and any juices in scallop bowl. Boil until thickened to sauce-like consistency, stirring occasionally. Whisk in Red Pepper Puree and heat through. Stir in scallops, adjust seasoning and serve immediately. For Red Pepper Puree (makes about 1 cup). Melt butter in heavy small saucepan over low heat. Stir in all remaining ingredients, cover and cook until very soft, stirring occasionally, about 50 minutes. Uncover pan, increase heat to medium and stir until all liquid evaporates and peppers just begin to brown, about 10 minutes. Puree peppers through medium blade of food mill, discarding skins. Can be stored in the refrigerator 1 week or frozen. Peppers can also be charred and skins removed. Proceed with recipe and puree in blender or processor.
Char peppers over gas flame or in broiler until blackened on all sides, turning frequently with tongs. Transfer peppers to medium bowl. Cover with foil; let stand 10 minutes. Peel, seed, and coarsely chop peppers; return to same bowl. Heat 1 Tb oil in heavy small skillet over medium heat. Add cumin and cinnamon; stir until fragrant, about 1 minute. Pour oil mixture over peppers. Mix in olives, next 7 ingredients, and 2 Tb oil. Season salsa with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature, tossing occasionally). Preheat broiler. Brush fish all over with 2 Tb oil. Sprinkle with salt and pepper. Broil until fish is opaque in center, about 2 1/2 minutes per side. Transfer fish to plates. Spoon salsa over.
Heat oil in medium saucepan over medium-high heat. Add garlic and turmeric; stir 1 minute. Add water, lemon zest, and coarse salt; bring to boil. Remove pan from heat. Stir in couscous. Cover; let stand until liquid is absorbed, about 5 minutes. Fluff with fork; mix in cilantro and lemon juice. Season with salt and pepper, if desired. Serve.
On waxed paper, combine cornmeal, flour, chili powder, and salt. Cut fish fillets into serving size pieces and coat both sides thoroughly with cornmeal mixture. Heat a non-stick skillet over medium-high heat until hot. Add butter and let melt. Add fish fillets and cook 4 minutes. Turn and cook an additional 4-6 minutes until fish flakes when tested with a fork.
In a medium saucepan, melt the butter. Add the sugar and rum and blend well, stirring until sugar is dissolved. Pour over the rolls in their foil package. Wrap tightly with foil and refrigerate overnight. When ready to serve, bake rolls in a 325-degree oven for 25 minutes.
In a large bowl beat egg white and powdered sugar with a wire whisk until thick and creamy. You may also use your electric mixer for this, but be careful not to overbeat the egg whites, you dont want them to form peaks. Add the ground nuts or almonds and stir to combine. Knead in the marzipan until a soft, but not too sticky dough forms. If dough is too sticky to handle, add a few more tbs ground nuts until the consistency is easy to work with. Chill dough for about 30 minutes. With dampened hands (this is important, you have to redampen your hands every once in a while or this will turn into a nightmare) form 40 small balls and place them on a paper lined cookie sheet. In a small bowl beat the egg yolk, then use this to glaze each cookie. Press one whole blanched almond atop each cookie. Bake in the preheated oven at 150°C/300°F for about 20 minutes or until nicely browned, but not too dry.
Cook your potatoes -- now I just did mine in the microwave. I poked them with the fork a couple of times and then baked 5 minutes on high - turned over and 5 minutes the other side. I let them cool, cut in half and scooped out the potato to a medium size bowl. Now in that bowl, add the potatoes and mash just with a fork, then add the eggs, flour, cheese, salt pepper, scallions and herbs. Mix well. Just dust your hands with flour to handle the dough because it will be a little sticky. Make golf ball size dumplings. I like to put mine on a cookie sheet and into the refrigerator for a hour or so to firm up before cooking them. Just lay them out on some foil and then cover with saran wrap or plastic wrap. These can easily be made a day in advance. Just as easy. Now just in a large pot of water or large sauce pan, medium boil, boil your "balls" potatoes that is. I like to use a pot so I can see when they float to the surface. They should take about 5-10 minutes depending on the size. And don't try to cook a huge batch at once, Just like frying chicken or anything -- just a few at a time. Just set to the side. Best part -- In the same pot that you just cooked the potato balls in, just pour out the water and add butter and the bread crumbs, letter the butter melt and mix with the bread crumbs. Then just roll the ball around it inches That's it. The butter and bread crumbs make such a great flavor to the potatoes. This is a first class side dish worth every minute. They are just heavenly.
SAUCE:. Make the sauce at least one hour in advance (even better with 24 hours in the fridge). For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Chill at least one hour, if possible. SHRIMP:. Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until they are just cooked through. Remove with a slotted spoon to a bowl of ice water to immediately stop cooking. When the shrimp are cool enough to handle, peel and devein them (back-sides). Keep cold until ready to serve.
I put the rib roast in the freezer for about an hr after trimming off as much outer fat as I could (partially freezing the roast makes the roast easier to slice it thin). When I slice the roast ( have a slicer) It's not quite shaved but not sandwich slice either. I slice up how much I need for the sandwiches then throw it on the grill or in the skillet along with the onions ( you can either slice or dice the onions). Then I take the shrimp and cook it up in a skillet w/ 4 tbs of garlic butter ( cook for about 1 min then turn and cook for another 20 25 sec.) Remove the shrimp and drain on a paper towel. I take the hoagies and butter them and toast them either in a skillet or on the grill. I put the meat on first then the American cheese then I put 8 shrimp per sandwich, then the grill onion followed by the layer of provolone cheese then the top of the bun. Leave the sandwich whole if you like or cut in half at an angle. I use 8" hoagie rolls.
Put all the ingredients into a food processor and with the metal blade process until very smooth. Pour into a pot and bring to a boil, simmer for 20 minutes. Cool and refrigerate until you want to use it.
Cover the wheat berries with water and soak overnight. The next day place the wheat berries with 8 cups of water in a large saucepan. Bring to a boil, reduce heat and simmer for about 1 to 1 1/2 hours or until tender, uncovered. Drain and refrigerate until completely cooled. Combine wheat berries with apples, mint, shallot, cranberries. Whisk together oil, orange juice, vinegar, coriander, and cinnamon. Pour over wheat berry salad, stir to combine. Top with feta if using. Serve.
Boil eggs and cool. Peel them and then cut in half lengthwise carefully removing the yolks. Put yolks in a mixing bowl. Mix will all other ingredients except the cilantro. Heat the beans slightly and stir well. With a table knife or spoon put a little of the beans in the egg shell (maybe 1/2 tsp). Evenly put the yolk filling over that. Continue until all the egg whites are filled. Sprinkle finely chopped cilantro over the tops. Eat immediately or chill until ready to eat.
Preheat oven to 350. In a medium bowl, mix the garlic, spinach, and ricotta until well blended. Set aside. Place strips of prociutto into a mini muffin tin so that they line the bottom but there is also some meat hanging out over the sides to look like a flower. Fill each cup with about 1 1/2 TBS of cheese mixture or enough so the cup is full and rounded on the top. The filling should look like the center of the flower. Bake 10-15 minutes, until the prosciutto is browned and stiff to the touch. The cups should be able to retain their shape after they are removed from the tin. Serve warm, not hot.
Grill, fry or roast the peppers until they are softened but not mushy. Place in a bag & leave for 5 minutes, then remove the skins carefully. Chop them into pieces approximately 1" x 1/2 ". Mince the garlic. Gently heat the olive oil in a frying pan & add the peppers, tomatoes & garlic. Cook over a medium heat for a few minutes then add the water & salt to taste. Cook gently, stirring occasionaly for 15 minutes or until the peppers are soft & the tomato has almost completely disintergrated. Serve hot or cold with a splash of vinegar & some crusty bread.
Whisk together salt, sugar, and flour. In another bowl, beat egg, 2 tbsp melted butter and water. Pour wet ingredients into dry ingredients all at once. Stir together with a clean hand. Once dough is fully combined, turn out onto a floured board and knead until smooth and glossy. Cut dough into thirds. Cover with a towel and let rest 30 minutes. Brush the UNDERSIDE of a half-sheet baking pan liberally with butter. Press one dough ball into the center of the pan and roll out until it covers about 2/3 of the pan. Carefully stretch dough all the way around the pan, pulling it over the edge and pressing into place. Bake on the middle rack of a preheated 375°F oven for 10-15 minutes until golden brown. If baking more than one sheet at a time, rotate top-to-bottom and front-to-back halfway through. If baking one sheet at a time, be sure sheet pan is fully cool before prepping the next dough ball. Cool completely on a rack. Break into shapes and serve.
Cook pudding as directed on package. Mix pineapple and pudding well. Add pecans, marshmallows, and cherries, mixing well. Fold in Cool Whip and chill overnight before serving.
boil pasta shells according to package directions. brown ground beef in large saucepan or skillet with minced garlic and cumin. Drain fat. mix taco seasoning and water and pour over meat, stir well over medium/low. add rotel, beans, corn and Tabasco to pan and continue to cook over medium until all ingredients heated through. add pasta shells to pan and stir. pour cheese sauce from package over all and stir over medium until heated through. Serve with additional Tabasco to taste.
Place ingredients in large serving bowl or divide between 2 smaller bowls in this order: iceberg and romaine; Provel, Cheddar and Monterey Jack; artichoke hearts; tomato; onion rings; red bell pepper; and chicken. Sprinkle with Parmesan. At the table, add your choice of salad dressing to taste. NOTE: This is a 1 1/2 lb giant and is a single serving at Garvey's! For variation, add your favorite salad ingredients, such as mushrooms, croutons, olives, etc. on top of artichoke hearts. Definitely a salad to be shared!
Combine Crisco and flour in a bowl and mix well. Add salt and enough cold water to make ingredients cling together. Roll dough until it is very thin. Cut up butter or oleo and place in a 12 x 13 inch pan. Combine in bowl the sugar, salt and flour. Mix well. Add cherries, water and food coloring. (I put these ing. in a saucepan and cook till thick stirring frequently) Mix well and pour over butter in pan. Top with rolled out crust. Bake at 350 until brown. Very good!
Place bread cubes, apples, and pecans in a greased crock pot (or slow cooker liner). In a medium sized bowl, combine the sugar, cinnamon, and nutmeg. Add the eggs, cream, vanilla, apple juice, and butter; mix well. Pour over bread mixture. Cover and cook on low for 4 hours or until a knife inserted in the center comes out clean. Serve with ice cream or whipped cream.
Place chopped cucumbers in a blender with fresh Mint Leaves and Blend until liquified. Place a sieve/strainer over a bowl and use the back of a wooden spoon to force the pulp through the strainer (not all of it but get all the cucumber juice from the pulp). In a large pitcher, put ice cubes, lemonade (if using fresh lemon juice, add lemon zest to pitcher) and add the juice from the cucumber/mint mixture to the pitcher. Mix. Add fresh cut lemon wedges and fresh mint leaves to the pitcher. Serve chilled.
Heat water & cardamom pods covered in a pot until boiling. Drop in tea bags and simmer covered for about 1 1/2 minutes add sugar to taste along with the cream and keep simmering and adjusting cream to your desired amount not worrying about the fat content, only the taste :) This is called breakfast tea or you could use, Recipe #286617. Serve in regular tea cup/mugs. Now slice the haloumi cheese into thick slices and rinse with water. Do not dry. Place the flour on a flat surface and dip each piece of haloumi cheese to coat all sides in a light fashion. You may use just half the package. Heat the olive oil on medium high and fry cheese slices until lightly golden reducing the heat as needed. Remove to a plate and place halved lemon around it to squeeze on top while eating. Place butter, cheeses, gourmet olives, hummus drizzled with some extra virgin olive oil, the fruits (lovely sprinkled with orange blossom water & sugar if needed if wished) on their own plates or in bowls. Lay this all out on a low table or blanket/newspapers on the floor. This is both traditional and Islamic to sit on the floor while eating. Lay out spoons for the fruit and heat the bread until warm with your preferred method just before serving. Scoop up cheeses etc in bread pulled in half. (That's the way to do it traditionally) I serve rice crackers to as we are gluten free.
Blend all marinade ingredients in a food processor. Taste, and adjust seasonings if desired. Score each side of the steaks 1/8 to 1/4-inch deep. Reserving 2/3 cup marinade mixture as sauce, place steak in large resealable plastic bag with remaining marinade mixture. Seal bag and marinate in refrigerator for at least 30 minutes. Grill steak over hot coals (discarding marinade) 10 minutes per side for medium-rare or to desired doneness. Let steak stand 5 minutes. Slice steak diagonally. Serve with reserved sauce mixture.