HumbleIntelligence/food-ner-1-Million huggingface dataset:
In an ovenproof frying pan, saute onion and garlic in olive oil until translucent and tender. Add red bell pepper, chopped tomatoes and cilantro, and continue sauteeing until everything is tender. In the meantime, in a small bowl, add the canned diced tomatoes, paprikas, cumin, salt, pepper, and water. Mix well. Add half this mixture to the pan, and cook for a few minutes more. Sprinkle the salmon with a tbsp or so of the hot paprika/cayenne, and rub it in the salmon. Add the salmon, skin side down, and cook for about 10min, until salmon looks cooked through about half the thickness. On top of the salmon, add the rest of the tomato-spice mixture (now nearly all the salmon should be in sauce), and continue to cook the salmon for a few minutes more - total around 10minutes. Pour lemon juice over the salmon, cover the pan with a lid, and cook till salmon is ready, about 5min. Remove cover and place pan in oven, and broil for around 7 minutes. Enjoy! (Don't forget to have a cup of ice water near).
After precooking and draining the navy beans, place in dutch oven. Add all other ingredients and stir together. Bake in oven for 2 to 2 1/2 hours. For best flavour, bacon and farmer sausage can be prefried before adding to dutch oven.
Place 1/2 teaspoon jam or jelly in each tart shell and bake in hot oven at 450 until shells are half-bake about 5 minutes. Remove from oven. Combine ground almonds and icing sugar. add almond flavouring to egg and beat well. Worl beaten egg into sugar mixture. Place a tablespoon of filling into each tart shell. Bake at 350 for 7 to 10 minutes or until delicately browned.
Pan fry the diced potatoes, salt, pepper and garlic powder in a little shortening, vegetable oil or rendered bacon fat until browned and nearly done; add onions and peppers and continue to cook until potatoes are done and onions and peppers are tender. (or you can fry up a pre-packaged bag of O'Brian potatoes if desired). Remove from heat and stir in the meat and scrambled eggs. Cut the tortillas in half; lay them in a 9 x 13 rectangular pan, placing the cut edges square to the side of the pan, over lapping as needed. Spread a 1/3 of the meat, potato and egg mixture on top of tortillas. Pour 1/2 cup of the sauce over the meat, potatoes and egg. Sprinkle on 1/2 cup of the cheese. Repeat layer once more. Add one more layer by adding tortillas and meat, potatoes and egg. Top with another layer of tortillas; pour last cup of sauce over the tortilla covered casserole. Sprinkle with remaining cheese. Bake in 350 degree oven until hot and the cheese is melted. Top with lettuce and tomatoes if desired. Serve with sour cream.
Clean broccoli and cut into bite-size pieces. Place in 4-quart pan with chicken broth. Bring to a boil. Reduce heat and cook another 5 to 7 minutes. Add cream, ham, salt, pepper, cheese and butter. Simmer for 10 minutes, adding 1/2 to 1 cup water if it seems too thick.
Place carrots, ginger, honey and juice from pineapple in a sauce pan, cook on high uncovered for about five minutes or until carrots are tender and juice reduces. Stir in pineapple and raisins. Heat for 2-3 more minutes until pineapple and raisins are heated through. Serve warm.
Preheat oven to 350F/180C/Gas Mark 3. Spray an 8-inch pie plate with a non-stick cooking spray. Beat the egg whites, sugar, vanilla, and baking powder until smooth and fluffy. Beat in the flour until smooth and well blended. Stir in the apples. Pour into the pie plate and bake for 30 minutes. The pie will puff up as it cooks, then collapse as it cools.
Boil the potato until tender. Drain, reserving 3/4 cup of the cooking water. Mash the potato and set aside. In a large bowl, combine the hot potato cooking water, sugar, butter, and salt. Let stand until the butter is melted and the mixture is warm (105 degrees to 115 degrees F). Stir in the yeast and let stand for 5 to 10 minutes. Beat in the egg and potato by hand. Using a wooden spoon, stir in as much of the flour as you can. Turn the dough out onto a floured surface and knead for about 3 to 5 minutes, adding enough flour to make a moderately soft dough. Place in an oiled bowl, turning to coat all sides with oil. Cover and let rise in a warm place until doubled in bulk, about 1 to 1-1/2 hours. Punch the dough down. On a lightly floured surface, roll the dough out to a 1/2-inch thickness and cut with a 3-inch round cutter. Place the rounds 1/4 inch apart on a lightly greased baking sheet. Cover and let rise until doubled in bulk, about 30 to 45 minutes. Preheat the oven to 350 degrees F. Bake for 18 to 20 minutes, or until golden brown. Remove to a wire rack to cool.
Preheat oven to 425 degrees. Coat a rimmed baking sheet with cooking spray. Brush cut sides and cavity of squash with oil. Sprinkle with 1/4 tsp of the pepper. Place cut side down on prepared baking sheet. Bake 30-40 minutes until tender (don't pierce it with a fork though). Turn cut side up. Mix beans, nuts, tomatoes, scallions, cumin and remaining 1/4 tsp pepper in a medum bowl. Spoon a heaping 1/2 cup of bean mixture into each squash half, pressing down gently to get all the filling inches Sprinkle with cheese. Bake 10-15 minutes, until cheese is melted and golden.
Fry the beef, celery, and onions until done. Stir in the soups. Season to taste with salt and pepper. Stir in the cooked noodles. Pour into a deep casserole dish and top with cheese. Bake at 350 degrees for 1 hour.
Preheat oven to 375. Pull stems out of mushrooms and lay caps on cookie sheet that has been oiled with 1 tbls olive oil. Chop the stems very finely and set aside. Preheat frying pan on medium heat. Add butter and allow to melt. Add onions, thyme and garlic. When onions begin to brown, add chopped mushroom stems, spinach, and breadcrumbs. Continue to cook until tender and moisture has been absorbed. Remove form heat. Add Parmesan, salt and pepper. Stir in well. Stuff each mushroom cap with filling. Bake 15 to 20 minutes. Serve hot. (These are yucky cold!).
Grate the carrots and toss with the juice, sugar, cinnamon, and flower water. Garnish with almonds.
Liquify the watermelon in a blender. Place crushed ice in a tall glass. Strain the juice if desired. Pour honey followed by the watermelon juice into the glass. Stir well. Garnish with mint leaves. Serve!
Crush graham crackers and mix with raisins and cherries. Add brazil nuts. Scald milk in double boiler and add in marshmallows. Stir until melted. Remove from heat. Add cracker mixture to hot marshmallow mixture and blend thoroughly. Line loaf pans with wax paper or foil. Spoon in mixture, press down firmly. Decorate top with reserved cherries and brazil nuts. Age 1 month in fridge. Wrap cake in foil to keep moist. This freezes very well after the initial aging of cake. If you're lucky, like I am, you can find shelled brazil nuts at a health food store. I find mine at an amish grocery store.
Place potatoes and salt in a large pot. Add water to cover; bring to a boil; boil for 30 minutes or until potatoes are tender; drain. Let potatoes cool until you can handle them; peel and cut into chunks. Place potatoes, butter, half-and-half, cinnamon, nutmeg (if using), vanilla, and sugar in a large bowl. Beat using an electric mixer on medium speed until smooth. Spoon potato mixture into a lightly greased 13x9 inch baking dish. Bake at 350° for 30 minutes. Top with marshmallows; bake 15 more minutes or until golden.
Heat oil over medium high heat. Add onions and cook, stirring 5-6 minutes or until softened. Add garlic, salt and pepper; cook for 1 minute. Stir in zucchini, tomatoes with juice, corn and water. Bring to a boil. Reduce heat and simmer for 15 minutes. Stir in beans, orzo, and half the basil; simmer, stirring 15-20 minutes or until orzo is al dente. Stir in remaining basil.
Salt and pepper pork and saute quickly in 3 TB olive oil in hot pan for about 1 min per side...they will not be brown. Remove pork from pan. To same pan add garlic and pepper flakes adding a little more oil if needed. When garlic is golden add wine, chicken broth and tomatoes. Simmer until tomatoes break down and sauce thickens...add more broth if needed. Add more oil if needed to create silky, slightly thickened sauce. Add parsley and serve at once. (Add basil and olives if using.) Whole process should take 5 minutes.
In a large bowl, combine hash browns, carrot, pepper, mushroom, onion, garlic, and corn. Season with salt and pepper. Add egg and flour and mix together to form batter. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Drop batter, about 1/4 cup at a time, onto skillet and gently flatten into circles (you will be able to cook 3-4 at a time). Cook for about 4 minutes on each side, until crisp and golden brown. Repeat with the remaining batter and oil. Meanwhile, in a small bowl, whisk together dipping ingredients. Serve with warm pancakes.
Saute onions in butter. Add soup and broth and stuffing; stir over medium heat a few minutes. Stir in turkey. Put in crock pot and cook on low 8 hours. Serve on buns.
In a medium saucepan melt butter over medium heat. Add in onion, bell pepper, sliced mushrooms and cayenne pepper; cook until the mushooms loose their moisture and are tender. Add in the garlic and saute for 2 minutes. Stir in the canned soup and cream; bring to a simmer over medium-low heat and simmer for about 5 minutes. Mix in the Parmesan cheese. Season with black pepper and a little salt.
Combine water and salt in a medium saucepan. Bring to a full boil. Add peas. Return to a boil. Reduce heat to a simmer. Cover and cook 1 minute. Drain peas in a colander. Combine remaining ingredients in saucepan. Warm over low heat. Stir in drained peas. Cover and keep warm over very low heat 2 minutes to blend flavors.
Preheat oven to 350. Season ground beef according to directions on taco seasoning packet. Set aside prepared beef for layering. Spray 9 X 12-inch baking dish with cooking spray. Layer ingredients in the following order: 4 Corn tortillas. Spread 1/2 can of beans over tortillas. Sprinkle 1/3 of beef over the beans. Spread about 1/4 cup of taco sauce over beef. 1/2 can of corn over sauce. 1 Cup of shredded cheese. Another layer of corn tortillas. Repeat above layers ending with a layer of beef. Bake, covered 30 minutes. Uncover and sprinkle with 1 Cup of shredded cheese. Return to oven until cheese is fully melted. NOTE: if using refried beans, it's a good idea to thin the beans with 3-4 tablespoons of the taco sauce. Serve casserole hot with chopped lettuce, diced tomato, sour cream, chips and salsa.
Stir vodka and apple liqueur in a mixing glass with plenty of ice and strain into a chilled cocktail glass. Garnish with a thin wedge of sliced apple.
Fillet the Jack if small enough; otherwise, use a hacksaw to cut steaks 3/4 of an inch thick. Place in a freezer bag after barely covering the fish with buttermilk. Get as much air out of the bag as possible and refrigerate for 4 to 8 hours. Take the Jack out of the bag. The buttermilk will be dark pink and the Jack will be about the same shade. Don't dry it. Put it in a shallow baking pan and bake it at 350 degrees for 30 minutes. Don't bother to preheat. When the 30 minutes are up, remove all bones and skin. Chop the meat. Dampen your tortillas with a little water and heat in the microwave. Lay all the ingredients out and let people build their own. Feel free to add guacamole or other yummy additions. The number of people you serve will depend on the size of the fish. Leftovers are great!
Cook pasta according to package directions. Meanwhile, make sauce. Melt butter, heavy cream and cream cheese. Add parmesan cheese and garlic powder. Simmer for 15 to 20 minutes over low heat. Heat 1 tbs olive oil and toast pine nuts until golden brown. Drain on paper towel and set aside. Add remaining oil to the pan and saute onions for 2 minutes. Add red peppers and pepper flakes and saute until onions are translucent. Add chicken pieces. Saute until chicken is cooked through. Add mushrooms, olives, basil and parsley. Stir in sauce and pine nuts. Drain pasta, and stir into mixture. Let simmer for a few minutes. Serve and enjoy!
Place steaks between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using flat side of a meat mallet. Lightly pound steak, using textured side of meat mallet. Wrap tightly with plastic wrap, and chill 1hour. Combine flour and next 3 ingredients in a bowl. Wish together eggs and next 2 ingredients in a separate bowl. Sprinkle both sides of steaks with salt and black pepper. Dip steaks in egg mixture, and dredge in flour mixture, shaking off excess. Repeat procedure two more times. Fry steaks, 1 at a time, in hot oil in a nonstick skillet over med-high heat 4-6 minutes on each side or until golden. Drain on a wire rack in a jelly-roll pan. Serve with Redeye Gravy--melt butter in a large saucepan over medium heat; add bacon and cook, stirring occasionally 5-7 minutes or until done. Add ham and next 3 ingredients; saute 3-4 minutes or until onion is translucent. Decrease heat to med-low; add flour. Cook, stirring constantly, 3-5 minutes or until golden brown. Slowly whisk in milk and next 2 ingredients; bring to a boil over high heat, stirring occasionally. Decrease heat to low. Simmer, stirring often, 14-18 minutes or until thickened. Remove from heat; stir in chives and pepper.
In a blender or food processor combine 1 cup (8 oz) of vegetable broth, 1 cup corn kernels, half the onions and half the potatoes; process into a coarse puree. Pour puree mixture into a large non-stick saucepan and bring to an almost boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally 10 minutes. Mix in the leeks, red peppers, green peppers, sugar (or sugar substitute) cumin, thyme and curry powder. Add the remaining corn kernels, onions, and potatoes. Cover and cook 10 to 12 minutes, or until the potatoes are tender. Should a thinner consistency be desired simply add the additional 1/2 cup broth. Season to taste with salt and freshly ground black pepper. Enjoy!
Beat sugar into eggs. Add flour through salt and blend thoroughly. Stir in pineapple. Pour into greased 13 x 9-inch metal baking pan. Bake at 350° about 30-35 minutes until an inserted toothpick comes out clean. Meanwhile, combine butter through milk in a small saucepan. Bring to a boil, lower heat and simmer about 10 min until sugar is dissolved and sauce is thickened. Remove from heat and stir in vanilla. Stir in coconut and nuts. As soon as cake comes out of oven, spread coconut mixture over the top. Let cool completely before slicing and serving.
For cake Position rack in center of oven and preheat to 350°F Butter 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment. Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend. Whisk buttermilk, eggs, lemon, lemon peel, and vanilla in small bowl. Pour buttermilk mixture and melted butter into flour mixture. Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir or mix). Scrape batter into pan; spread evenly. For glaze. Combine powdered sugar and 2 tablespoons lemon juice in small bowl. Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread. Set aside. Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes. Immediately run knife around sides of cake. Place rack atop cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack. Remove pan from cake. Place another rack on bottom of cake; invert 1 more time so that cake is top side up. Stir glaze until blended. While cake is still very hot, drop glaze by tablespoonfuls onto cake; spread to within 1/2 inch of edge (some glaze may drip down sides of cake). Cool completely and serve.
Knead a soft pasta dough out of the first 4 ingredients, form a ball, wrap in plastic and place in fridge for about 30min. Cook potatoes for about 25-30 minutes (depending on their size) peel and mash rather thoroughly. Mix together curd, potatoes and mint (rub dried one between your fingers). Salt and pepper to taste. Form ~1inch diameter balls out of the filling. Use a rolling pin or a pasta machine to flatten dough (2mm thin). Cut out (using a glass or pasta forms) medium sized pasta circles (about 1,5 - 2 inch in diameter), Place your filling in the center of your pasta circles/rounds and fold/press them together into semicircles. Seal edges using your hands or a fork. (experienced Austrian chefs "kreindel" their Kasnudeln, which means, they use a special "finger-technique" to make the pasta's edges look like gimp/border. It might look pretty, but it's very difficult. To do and for me to explain :)). Put noodels into salted, boiling water and let simmer on low heat for about 15 minutes. Either serve Kasnudel with melted, browned butter, sprinkled with minced french parsley, or fry them in a pan (butter) until lightly brown and crispy.
Place the carrot in the TM bowl with enough water to cover by about an inch. Cook 20 min/100°/speed soft. Pour out the water and add about half the tomatoes to the TM bowl. Cut the rest so that they'll fit through the hole in the lid - if you use Roma tomatoes you won't need to do this step - they fit fine! Gradually turn the speed up to 6. Add the remaining tomatoes into the bowl as it is mixing. After all the tomatoes are in, mix 15 seconds/speed 6. Add all remaining ingredients. Mix 10 seconds/speed 6. Cook 30 minutes/Varoma/speed 1.5. Scrape down sides. Cook 30 minutes/Varoma/speed 1.5 again. Scrape down sides. If the paste is the color and consistency that you like, you're done. If you want your paste thicker or darker red, keep going with the cooking and scraping down in 10 minute intervals until it looks right. Remove from heat and freeze whatever you aren't going to use today. It doesn't keep well in the fridge. I froze mine in silicone cupcake cups - 50 grams in each cup. I got about 250 grams of paste from my 1.5 kg of tomatoes.
Add all of the ingredients and mix well. Put in well greased casserole dish. Cover and bake for for 1 hour at 350°F, mixing half way through. Top with additional cinnamon, sugar, and coconut flakes to taste last 15 minutes (uncovered).
Melt chocolate and butter in top of double boiler. Mix rest of ingredients, except extract, in large heavy bottomed pot and cook over high heat, stirring constantly, until sugar is dissolved. Lower heat and continue cooking without stirring to 262° (hard-ball stage). Remove from heat, add chocolate and butter, stirring only enough to blend. Pour into a shallow greased pan. Put flavoring in center of the mass and work carefully into the mixture. When cool enough to handle, remove from pan, divide into pieces, and pull until somewhat lighter in color. When cold, cut into bite-sized pieces. Wrap in waxed paper or candy wrappers.
Preheat the oven to 375 degrees F. Grease a 9x13-inch baking pan. For the Dough: In a medium bowl whisk together the flour, sugar, baking powder and salt. Use a pastry blender to cut in the butter, and then the egg. The dough will be crumbly. Pat half of the dough into the prepared pan. Place the pan and the remainder of the dough in the refrigerator while you prepare the filling. For the Filling: Place the diced (or sliced) peaches in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl whisk together the flour, sugar, salt, cinnamon and nutmeg. Pour over the peaches and mix gently. Spread the peach mixture evenly over the crust. Crumble the remaining dough over the peach layer. Bake in the preheated oven for 45 minutes, or until the top is slightly brown. Cool completely before cutting into squares.
Line a cookie sheet with wax paper. Wash and dry fruit. Slice star fruit. Heat chocolate ships and shortening in a small pot over low heat, stirring often until smooth. Remove from heat. Dip HALF of each fruit piece in chocolate. Place on waxed paper. Refrigerate 30 minutes. Arrange fruit on a serving plate in the shape of a wreath. Garnish with fresh rosemary and/or fresh mint leaves by inserting sprigs into the "wreath" then top with an orange peel bow. Orange Peel Bow: Using a channel knife, cut a long strip of orange peel. Roll or sprinkle with sugar the arrange into a bow on top of the wreath.
Bring water and bouillon to a boil in a large saucepan. Stir in uncooked noodles, then cover and simmer for 5 minutes, stirring occasionally. Add vegetables and onion, cover and simmer 5 minutes or until noodles are tender and most liquid is absorbed. Add soup, cheese and milk, mix well. Stir in chicken and pepper, heat through.
Sift first five ingredients. Cream shortening and sugar; add eggs; beat until smooth. Add dry ingredients in small amounts alternatively with milk. (You may do this by hand.). Stir in last three ingredients. Drop by teaspoonful onto greased cookie sheets. Bake at 350 deg. until golden.
Preheat oven to 450 Degrees. In 1-Qt saucepan over low heat, add olive oil or salad oil. Cook garlic until browned, discard garlic. Cut each pepper lenghtwise in half, Remove seeds and stems. Brush pepper halves on all sides with oil mixture. Arrange pepper halves in a large open roasting pan. Roast pepper 25-30 minutes until skin puckers and peppers are tender, turning occasionally. Allow peppers to cool slightly. Remove skin from peppers, discard skin. Meanwhile, while peppers are roasting, slice eggplants crosswise into 1/2-inch thick slices. In pie plate, mix egg and milk. Place bread crumbs on waxed paper. Brush 151/2 x 101/2 jelly roll pan with 3 tbsp olive oil. Dip eggplant slices in egg mixture, then coat with bread crumbs. Place eggplant slices in pan, arranging them so they fit in one layer. Pre-heat broiler. About 7-9 inches from sourceof heat at with oven control set at 450 degrees. Broil eggplant about 10-15 minutes until tender and lightly browned on both sides, turning slices once. Turn oven control to 350 degrees. Slice mozzarella cheese. Arrange pepper halves, eggplant slices and mozarrella cheese in 12 x 8 casserole or baking dish. Cover casserole and bake for 20-25 minutes until mixture is hot and cheese melts. Sprinkle with sun-dried tomato slices.
Cream the shortening, gradually add in the sugar and beat until light. Add the vanilla, then the eggs, one at a time, beating after each addition until blended. Sifted together the flour through coriander. Add the sifted dry ingredients to the shortening-egg mixture and mix well. Drop the batter by teaspoonfuls onto a lightly greased cookie sheet or sheets. Bake at 400° about 10 minutes until done.
Add the bacon fat to a large stock pot. If you don't save your bacon fat, fry up a few slices of bacon in the pot you are going to cook your greens in; leave the bacon and fat. Add your ham hocks to the pot, cover with water, onion and spices. Boil for about an hour. Add cleaned and cut collards to the pot, cover and cook until tender (45 minutes to an hour, less if you like them less cooked). Add the cabbage at the very end and cook until wilted or to your desired taste. Remove bones and fat of the ham hocks.
Cook Rice. Mix cooked rice with raw meat Put mixture into cabbage leaves. Top with sauce. Bake for 25 min at 350.
Wash the squash, cut in half lengthwise, and scrape out the seeds and string portion. Pierce a hole in each end of the squash halves and sprinkle each squash cavity with a pinch of salt, a pinch of ground cinnamon, dash of ground pepper, 2 teaspoons dark or light brown sugar, and 1 1/2 teaspoons butter. Arrange squash in a baking dish. Pour boiling water into the pan to a depth of 1 inch. Bake, covered, in a 400°F oven for 45 minutes, or until squash is tender. Serve.