HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place all ingredient in a food processor and process until thoroughly combined but still chunky Place the mixture in a piping bag. Spread a sheet of large plastic wrap out on a moistened table and pipe out a large bead of the sausage filling. Leave several inches of plastic wrap empty on either side of the sausage. Roll up the plastic wrap carefully,try to avoid forming air bubbles inside the plastic. Grasp both ends of the plastic wrap and twirl the works repeatedly until the plastic tightens around the sausage. If any air pockets form prick them with a pin. Tie off both ends of the plastic then tie off the sausage at regular intervals forming links. Poach the plastic wrapped links in simmering water for 5-7 minutes,depending on thickness then immersing them in ice cold water. cut off plastic wrap and squeeze out sausage reheat them by browning them in a bit of butter.
Peel the pumpkin, remove the seeds and cut into 5cm/2" cubes. Cut bacon into short strips. Brown bacon over moderate heat in a large soup pot adding some of the butter if the bacon looks like sticking. Remove half the bacon and set aside to use as a garnish. Add the remaining buter, onions, garlic and curry powder and cook till the onion is lightly browned and transluscent. Add the pumpkin, kumera and water. Cover the put and cook till the pumpkin and kumera are tender. Puree soup in a food processor or blender, or mash the vegies. Thin with a bit of water, milk or cream if needed and season to taste. Serve, topped with the reserved bacon.
Stir together 1/4 cup sugar and warm water until sugar dissolves. Add pecans; soak 10 minutes. Drain, discarding syrup. Combine 2 tbsp sugar, chili powder, and red pepper. Add pecans, tossing to coat. Place pecans on a lightly greased baking sheet. Bake at 350 degrees for 10 minutes, stirring once halfway through.
In a small saucepan cook prunes and 80 ml prune juice on low heat for 8-10 minutes, or until the liquid has evaporated and about 2 tablespoons are left. Cool. Pour the prunes and 2 tbs of prune juice into a food processor, add the remaining prune juice (120 ml), olive oil and vanilla extract. Mix until the ingredients are well combined. Set aside. Whit a hand held mixer whisk the eggs with sugar until frothy, 3-4 minutes. Mix the ground almonds, cocoa, baking powder and salt in a separate bowl and add to the egg mixture. Stir to combine. Add the prune mixture and stir until all the ingredients are well combined. Pour the batter into a 23 x 33 cm baking pan greased with olive oil and bake in a preheated oven at 170°C for 20-25 minutes or until a toothpick comes out clean.
In large Dutch oven over medium heat, melt butter. Add onions and sugar. Cover and cook, stirring occasionally, 30 minutes or until onions are tender but not colored. Uncover pan, increase heat slightly and continue to cook, stirring regularly until onions are rich caramel colour (10 to 15 minutes) DO NOT LET ONIONS BURN. Stir in flour until well blended. Gradually add wine; cook, stirring constantly, until mixture boils and thickens. Stir in beef broth and pepper; bring to boil. Reduce heat to low. Cover and simmer 15 minutes. Ladle soup into 6, 1-1/2 cup oven proof bowls. Top each with bread slice; sprinkle with swiss cheese and parmesan cheeses and paprika. Place bowls on jelly roll pan. Broil until cheese melts and bubbles.
1. Preheat broiler. 2. Sprinkle both sides of flank steak evenly with garlic, salt, & 1/4 teaspoon black pepper. Place steak on a broiler pan coated with cooking spray; broil steak 5 minutes on each side or until desired degree of doneness. Place steak on a cutting board; cover and let stand 5 minutes. Uncover; cut steak diagonally across grain into thin slices. 3. Combine pepperoncini pickling liquid, olive oil, and mustard in a medium bowl, stirring well with a whisk. Add chopped pepperoncini pepper, parsley, cheese, and cucumber to oil mixture in bowl; toss well to combine. Serve steak with relish.
Except for tomatoes, mix ingredients. Let sit overnight. Two hours prior to serving slice and add tomatoes.
Begin heating oil in large saucepan or soup pot. Dredge chicken in flour and add to hot oil. Cook 3 minutes or just until browned. Remove chicken from the pan. Without cleaning the pan, add onions and garlic and cook two minutes until tender. If the pan becomes dry, add some apple juice or cider to the pan. If you are using fresh green beans, clean and trim to 1 or 2 inch pieces. Remember to drain the tomatoes. Stir in the remaining apple juice, sweet potatoes, tomatoes, basil and chicken. Bring to a boil. Reduce heatand simmer 30 to 35 minutes or until chicken is no longer pink and potatoes are tender, stirring occasionally.
Dissolve yeast in warm water. Add remaining ingredients and mix with a dough hook about 10 minutes until the dough no longer sticks to the sides of the bowl. Dough should be soft and pliable. Let dough rest a few minutes then divide into 1-lb portions. Roll the portions into logs. cut each log into 5 equal pieces. Flatten dough piece with your hand until about 1/8 inch. Place cheese in the middle of the dough and then pull dough up from the sides to cover filling. Pinch closed very carefully. Place zombies pinched side down on parchment paper or a greased cookie sheet pan. If desired, brush tops of the zombies with egg wash. Let rise until almost doubled in size. Bake @350 degrees until the top is brown, 15-20 minutes. Fillings: If traditional filling is desired, use about 2 oz of cheese per zombie (2 slices of American cheese). Optional: You can use a variety of different fillings, pepperoni, pizza sauce and cheese, ham and cheese, sausage, green chilies, ground beef, sloppy joes, scrambled eggs, veggies, etc.
MINT PESTO: In a blender or food processor add all the ingredients except the oil for the pesto, Puree this mixture while gradually adding the oil through the feeding tube, and continue mixing until an even, smooth consistency is reached. Reserve 1/2 cup for basting and dipping and set aside for later. Place the cut chops in a resealable plastic bag and pour the pesto sauce overtop. Seal the bag and toss gently to coat the lamb chops evenly. Place in the refrigerator and marinate for 5 hours. When ready, preheat the barbecue to medium high heat, 375°F. Remove lamb from marinade, wipe off the excess marinade from the bones to avoid them burning, but leave the marinade on the meat. Brush each chop with a small amount of olive il to help prevent the meat from sticking on the grill and season both sides of the meat with salt and pepper. Rub or spray your grill with oil to again help prevent the meat from sticking to the grates. Place chops directly on the grill and cook for approximately 4-5 minutes per side, basting every two minutes for medium rare, or adjust length to personal desired doneness. Remove the meat from the grill, place on a plate/platter and loosely cover with foil. Allow the meat to rest for 10 minutes eefore serving with remaining pesto as a dipping sauce. TIP: When grilling lamb on the bone you can cover the bones with foil to prevent burning.
Pulse the flour, butter, cheese, salt, and pepper together using a food processor until the mixture resembles coarse meal. Pulse in 3 to 4 tablespoons of water, one tablespoon at a time, and only enough so that the dough forms a ball and rides the blade. Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours. Roll the dough out on a cookie sheet to 1/8-inch thickness. (If you roll it thicker, it will still work, but the crackers won't be quite as crunchy.). Using a pizza cutter slice dough into 1 inch squares or using a cookie cutter cut out as many crackers as possible. Bake at 350 F until golden and crisp - 15 to 20 minutes.
Rinse and trim asparagus. Lay the spears, in the same direction, in a large frying pan. Add an inch or two of water and bring to a boil over medium high heat. Reduce temperature and simmer for about 5 to 7 minutes. Remove from pan and top with butter and salt.
Thinly slice the potatoes. Heat 5 tablespoons of the oil in a skillet and cook the potatoes and onions, turning frequently, for 10 minutes more, until the vegetables are tender. Meanwhile, beat the eggs in a large bowl with a little seasoning. Tip the potatoes and onions into the eggs and mix gently. Let stand for 10 minutes. Wipe out the pan skillet with paper towels and heat the remaining oil in it. Pour the egg mixture into the skillet and spread it out in an even layer. Cover and cook over very gentle heat for 20 minutes, until the eggs are just set. Serve cut into wedges.
1.Combine the cabbages, carrots, snow peas, avocado and half the herbs in a large bowl. 2.Whisk together all the ingredients for the dressing in a separate bowl, adding more water to thin if necessary. 3.Toss the cabbage mixture with the peanut sauce and top with the reserved herbs, cashews and sesame seeds.
Combine Sweetened Condensed Milk and butter in a sauce pan, cook over low heat for 10 minutes or until the mixture is light golden in color. Remove from heat. Add nuts, dates, apricots and coconut to the cream mixture then mix thoroughly. Once the mixture cools, shape it into small equal size balls. Chill the balls in the freezer. Dip the chilled truffles in the melted chocolate and place them on a tray that is lined with waxed paper. Refrigerate the truffles until firm. Optional: Decorate with swirl patterns using melted white chocolate piped on with a fine nozzle or using a folded paper cone. Store the truffles in a plastic container in layers separated by wax paper in the refrigerator.
Cook rice according to package directions. While rice is cooking, marinade steak in mixture of: 1 T. sugar, 1 T. thick soy sauce, 2 T. regular soy sauce, and 1-1/2 t. pepper. When rice is done, remove lid to cool. Heat 3/4°C of oil in wok on high heat. When oil is hot, add 2/3 of the chopped onions and brown until they begin to wilt. Push onions to one side of wok. Break egg(s) into oil and use spatula to break up as it cooks. When almost done (looks like scrambled eggs), mix together with onions. Add rice in about 1°C portions to onion mixture, turning well to coat with oil and work into mixture. Add 1 T. thick soy sauce and 2 T. sugar, and work through by turning rice as it "fries." Remove rice to serving dish and keep warm. Add remaining oil (3/4 C.) and onions to wok. Add ginger, then garlic, then meat. Use spatula to break up meat and stir fry in oil. When meat is about half-done, cover and let cook for a few minutes while you gather your remaining ingredients. Mix cornstarch with 1°C water. Drain vegetables and add to wok, along with oyster flavored sauce (2 T.) and salt (1 t.), stirring into meat. Add 1°C water and bring mixture to boil. When boiling, add cornstarch mixture and cook to desired thickness.
Sprinkle the meat liberally with salt and pepper. I. In a mortar, crush the garlic into a paste and rub the pork with the garlic paste. Place the pork in a nonreactive bowl and pour over the orange juice. Cover and refrigerate 2 to 3 hours. Drain the pork cubes. In a large saucepan, over medium heat, heat 2 inches of oil until very hot but not smoking, then add the pork cubes, without crowding them, raise the heat to high, and brown the cubes, turning with a slotted spoon. (The pork will release some moisture, lowering the oil temperature considerably.) When oil temperature rises again, lower the heat a little and cook the cubes, turning frequently, until they are a rich, golden brown, another 10 minutes. Occasionally turn up the heat when necessary to crisp the cubes. As the cubes are finished, transfer them to a paper-towel-lined platter to drain; keep warm in a 200°F oven until all the cubes are fried. (Placing the chunks in oven will make them nice and crispy). Serve immediately, with Moros y Cristianos (Black Beans and Rice) and Mojo Criollo (Creole Garlic Sauce).
Cover beans with chicken stock. Add ham and onion. Simmer 3 hours, or until beans reach mushy stage. Add cabbage and carrots and simmer for an additional hour. Add water if needed. Remove the ham from the soup. Let it cool and remove it from the bone. Return the ham to the soup. Season with salt and pepper to taste. Skim off excess fat.
Preheat oven to 350 degrees. Grease a large casserole dish. Combine pasta, creamed spinach, cheese, mushrooms, garlic and black pepper in a large bowl. Transfer mixture into prepared casserole. Top with reserved tomatoes, sliced and sprinkle with parmesan cheese. Bake for 20 to 25 minutes or until bubbly and cheese is golden brown. (I like to brown slightly under the broiler).
Preheat oven to 350°F. Place pie crust dough on a pizza baking sheet. Press down firmly and stretch so that the crust laps a touch over the edge will shrink slightly. Bake until slightly golden. Remove from oven and let cool. Meanwhile, by hand, mix milk, 1/4 cup lemon juice and vanilla together in bowl. Chill. Slice bananas and toss in remaining one teaspoon lemon juice so they don't turn brown on the pie. Pour off excess lemon juice and set bananas aside. Spread chilled milk mixture on cooled crust, leaving empty a 1/2 inch space from the edge (to look like a pizza). Decorate the pie with banana slices, pineapple chunks, pecans and cherries. Warm Hot Fudge Sauce and drizzle on top. If you like, you can take a can of whipped cream and create slices.
Heat broiler. In small bowl, combine cheeses, oregano and basil, set aside. Place English muffin halves, cut side up, on ungreased cookie sheet. Broil 4 to 6 inches from heat for 1 to 2 minutes or until lightly toasted. Sprinkle each muffin half with garlic powder, top with 1/4 the cheese mixture. Broil 4 to 6 inches from heat for 2 to 3 minutes or until cheese is melted.
Crust: Cut together margarine or butter with flour; stir in water. Dab this crumbly mixture on a cookie sheet in an "S" or "O" shape. Topping: In a saucepan bring water to a boil and add margarine or butter and melt. Remove from heat and stir in flour. Stir until the mixture comes into a ball away from the edge of the pan. Beat in the eggs, one at a time. Add the almond extract. Spoon on top of the crust mixture and spread to cover the edges. Bake in a 450 oven 10 minutes and lower oven to 350 and bake 20 minutes more. Mix glaze ingredients together - should be fairly thin. Remove pastry to serving dish and spoon glaze over all.
Mix mayonnaise and garlic in small bowl. Spread mixture evenly over tortillas. Top tortillas with layers of spinach, beef, cheese and tomato; roll up tightly. Cut each tortilla into 12 pieces; secure with toothpicks. Serve immediately or refrigerate until serving time. Do-Ahead: Wrap tortilla rolls individually in plastic wrap and refrigerate for up to 24 hours. Substitution: In place of the roast beef, you can use sliced cooked turkey.
In large skillet, saute peppers, celery, onions, and ground beef and pork in butter or margarine. Add salt. Reduce heat and cook for 5 minutes. Stir in olives, mushrooms, and tomato soup. Cook 5 more minutes. Cook wide noodles according to directions on package. Drain noodles. Turn into large casserole dish or roasting pan. Add tomato sauce, Prego sauce and meat mixture. Gently stir until well blended. Sprinkle Velveeta cheese on top. Bake at 350 degrees for 35 minutes.
In a big skillet, add olive oil and heat over medium-high heat. Add in the onion, garlic, carrot, cumin, and coriander. Saute, stirring frequently, for 3 minutes or until the onion is limp. Add the rice and lentils; saute fo 2 minutes. Add the water and salt; cover and bring to a boil. Lower heat and simmer about 40 minutes or until the rice and lentils are tender. Fluff mixture with a fork. Stir in the scallion and cilantro. Dry the skillet lid; place a crumpled paper towel over the rice, replace the lid and let stand for 5 minutes before serving.
Put all ingredients in food processor and mix till nice and smooth. Adding water or olive oil to create a smoother dip if desired. Serve with chips or toasted pita wedges.
Preheat the oven to 350°F / 180°C with two racks in the top third of the oven. In a small bowl or jar, whisk or shake together the olive oil, sesame oil, and shoyu. Put the kale and coconut in a large bowl and toss well with about two-thirds of the olive oil mixture. Spread the kale evenly across two baking sheets. Bake for 10 to 15 minutes, until the coconut is deeply golden brown, tossing once or twice along the way. If the kale mixture on the top baking sheet begins to get too browned, move it to the lower rack. Remove from the oven and transfer the kale mixture to a medium bowl. Taste. If you feel it needs a bit more dressing, add some and toss. Serve warm.
In a large bowl, an electric mixer fitted with a dough hook, or a food processor, combine the yeast, water, and 1 teaspoons of the sugar and let stand until bubbly, about 5 minutes. Stir in the remaining 1/4 cup of sugar, the butter, buttermilk, egg, salt, and 3/4 cup of the cornmeal; blend well. Stir in enough flour (start with about 2 cups) to make a soft dough. On a lightly floured board or in the mixer or food processor, knead the dough until smooth and elastic, 7 to 10 minutes by hand, 5 minutes in a mixer, or 40 seconds in the food processor. Add more flour as needed to keep the dough from sticking. *At this point the dough can be stored. Place in a 1-gallon food storage bag, push out all of the air, and secure with a twist tie, leaving room at the end for expansion. Refrigerate for up to 3 days. Transfer to a large, lightly greased bowl, turn to coat with the grease, rise in a warm, draft-free place until doubled in bulk-about 1 hour. Punch the dough down and roll it out 1/2 inch thick on a lightly floured surface. Cut into eighteen 3-inch rounds and set 2 inches apart on lightly greased baking sheets. Cover with dry towels and let rise until almost doubled in bulk, 35 to 45 minutes. Meanwhile, preheat the oven to 375°F. Sprinkle the rolls lightly with the remaining 2 tbsp of cornmeal and bake until golden brown, 17 to 20 minutes. Makes 18 roll. Serving later: Let the dough sit at room temperature for 2 to 2 1/2 hours. Knead a few turns on a lightly floured board, then proceed starting with punching down the dough and rolling 1/2 inch thick on a lightly floured surface.
Line a baking sheet with foil and butter the foil. Set one cup of potato chips aside; break the remaining 4 cups of chips in half if they are large. Combine the butter, sugar, vanilla and vinegar in a sauce pan over medium-high heat and cook, stirring occasionally, until the mixture is light amber and a candy thermometer reads 320 degrees, about 10 minutes. Remove from the heat and stir in the 4 cups of chips, then immediately pour onto the baking sheet and spread in a thin layer. Gently press the reserved one cup chips on top and let cool. Put about 3/4 of the chocolate in a microwave safe glass bowl and microwave for 30 seconds. Stir, then continue to microwave 30 second intervals, stirring between each, until melted. Add the remaining chocolate and stir until smooth, about 4 minutes. Drizzle the chocolate over the toffee. Set aside to harden, about 20 minutes. Break the toffee into pieces.
Get someone to wash & rinse the stone, scrubbing thoroughly, then put it in the bottom of a pot of water to boil while preparing the rest of the soup [OR in a pinch, use a LARGE potato as a sybolic 'stone']. If making the soup WITH A GROUP, be sure that each person has brought together one or more of the ingredients. In another LARGE pot, melt butter or heat the oil, then saute onion on medium-high for 2-4 minutes. Stir in celery, carrot, potatoes & bell pepper, sauteeing 6-8 minutes. Add garlic & saute about 30 seconds, then pour the broth into the LARGE pot. Use tongs, ladle or large spoon to fish out the hot 'stone' & put it into the LARGE pot. Heat to boiling. Add zucchini, squash, corn & pasta, cooking another 8 minutes or until the zucchini is the desired softness. Season to taste with salt & pepper. Before serving, sprinkle on cheese & croutons, then ladle--minus the stone--into individual bowls.
Preheat oven to 350°F Spray 9x13-inch pan with cooking spray and place ribs inside. Cover with foil and bake at 350°F for 1 1/2 hours. In large saucepan, saute the onion and garlic in oil until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer uncovered for 15 minutes, stirring occasionally; set aside. Drain fat from ribs. Grill, covered, over indirect low heat for 45 minutes, turning once. Baste with sauce. Grill 15 minutes longer or until tender, turning and basting frequently. Or, instead of grilling, place ribs in greased crock pot and pour sauce over all. Cook for 2-3 hours on low or until tender.
In a bowl, mix together, mushrooms, onions, mayonnaise, parsley, lemon juice, ginger, salt and pepper; set aside. Place fish on greased rimmed baking sheet or broiling pan; broil for 5 minutes. With a lifter, turn fish over; spread mushroom mixture evenly over fish. Broil until mushroom mixture is golden brown and fish flakes easily when tested, about 5 minutes.
Beat eggs with 1 tablespoon oil and salt. (Set aside). In large skillet saute onions until translucent, carrots and bell peppers until tender with remaining oil stirring frequently on medium heat for about 15 minutes. Add garlic and saute for an additional minute. Add rice and mix well. Add soy sauce, egg and scramble until egg is dry approximately an additional 10 minutes or to desired doneness. Add hoison sauce, mix throughly and cook for an additional minute. Remove from heat. Add scallions and serve. Yum!
In a medium sauce pan, combine corn, onion, 1/2 cup green pepper and water. Bring to a boil, reduce heat, cover and simmer for 5 minutes. Do not drain. In a large mixing bowl, combine squash, tomato, 3/4 cup cheese, cornmeal, milk, eggs, salt, pepper and horseradish. Add undrained cooked vegetables to cornmeal mixture. Mix well; turn into a greased 11/2 quart casserole. Bake uncovered in a 350° oven for 45-50 minutes. Garnish with remaining cheese, tomato and green pepper slices.
Preheat oven to 350°F Grease and flour 2 standard loaf pans. Mash the bananas until smooth and lump free, set aside. Cream the butter and sugar together. When smooth add the eggs and vanilla extract. Beat for 1 minute then stir in the mashed bananas, mixing thoroughly. Add the dry ingredients and mix until combined, then stir in the milk. Divide the batter between the two pans, then bake for 50 - 60 minutes or until tested done.
Preheat oven to 300 degrees. Melt butter in skillet. Stir in flour. Gradually add milk and bouillon; cook until thickened. Add cheese. Stir until cheese is melted; remove from heat. Put toast in flat baking dish. Put turkey and ham on toast. Spoon cheese sauce over meat. Bake 10 minutes. Top with bacon and tomato slices; bake 5 minutes more. Sprinkle with Parmesan and paprika before serving.
To make the dressing: whisk together the dressing ingredients until smooth. Cover and chill until ready to use. To make the salad: in a large mixing bowl, combine the roast turkey breast and next 5 ingredients; toss with enough dressing to coat. Cover and refrigerate several hours so that flavors will blend. To serve: line salad plates with butter lettuce leaves. Divide turkey mixture evenly among plates.
Combine coconut milk, chiles, ginger, garlic, soy sauce, lime juice and brown sugar in a medium bowl. Add shrimp and toss to coat, cover and marinate in the refrigerator for 10 to 15 minutes, tossing occasionally. Drain well, reserving marinade. Heat oil in a large nonstick skillet over medium-high heat, add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate. Add tomato and spinach to the pan; cook, stirring, until the spinach starts to wilt, about 30 seconds. Add the reserved marinade; simmer until the sauce thickens slightly, about 2 minutes. Return the shrimp and any accumulated juices to the pan; heat through. Serve immediately.
Mix up all ingredients with a fork or wire whisk. cook on a non-stick pan or use a small amount of olive oil or cooking spray for each pancake.