HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring a large pan of salted water to the boil, add the farfalle, and cook according to the packet instructions. Whisk the egg in a bowl with the cream, salt and pepper. Put the pancetta or bacon into a second pan and cook until crispy and golden. When the farfalle is nearly cooked, add the peas for the last minute and a half. This way they will burst in your mouth and be lovely and sweet. When cooked, drain in a colander, saving a little of the cooking water. Add the pasta to the pancetta and stir in most of the mint, finely sliced - if the pan isn't big enough, mix it all together in a large warmed bowl. Now add the egg and cream mix to the pasta. What's important here is that you add it while the pasta is still hot. This way, the residual heat of the pasta will cook the eggs, but not so that they resemble scrambled eggs. The pasta will actually cook the egg enough to give you a silky smooth sauce. Toss together and loosen with a little of the reserved cooking water if necessary. Season with salt and pepper, sprinkle with the Parmesan and the rest of the mint leaves, and serve as soon as possible.
In a medium bowl, whisk together the flour, baking soda and salt. Set aside. Using an electric mixer, beat the margarine, sugar and SPLENDA(R) Brown Sugar Blend until well combined. Add egg and vanilla and beat to combine, scraping down bowl. Gradually add flour mixture and beat until blended. Stir in chocolate chips. Drop dough by tablespoons (15 mL) onto baking sheets. Press gently to flatten dough. Bake until edges are golden brown, about 7- 8 minutes. Cool and enjoy. 30 cookies. Canadian Living Test Kitchens.
Place cherries in small bowl. Pour brandy over them. Sit in 2 T sugar. Set aside. In blender container, place remaining ingredients, except powdered sugar in order listed. Blend on high 1 minute, or beat all ingredients to form a smooth batter. Pour 1/4 of batter into 9" pie pan 2" deep Place in 350 oven for about 2 minutes, until batter is set. Place cherries on top of batter. Add any cherry juice and remaining batter. Return to oven. Continue to bake for 45 minutes, until a knife inserted in center can be withdrawn clean. Sprinkle cake generously with powdered sugar. Serve cake warm.
Place ingredients, including preferred seasonings, into crock pot early in the morning. Cook on low/slow heat. It's ready to pour over cooked brown rice 8 hours later.
Preheat oven to 500 degrees, line baking sheet or glass casserole with foil for easy clean up. Chop onion, pepper and garlic while oven is preheating. Put whole sausages on foil lined pan/casserole, bake 20- 30 minutes or until golden brown and expelling some juices, remove and let cool slightly. While sausage is cooking, in a pan large enough for all ingredients, over medium heat, saute onions and peppers in olive oil 5-7 minutes until onions are almost translucent, add garlic and saute for 2 more minutes (DO NOT allow garlic to get brown or it will be bitter), reduce heat to simmer. To pan of onions/peppers/garlic add jar of pre-made sauce (fill empty jar with a splash of water or beer :) , close lid, shake to rinse, open and add to sauce), fire roasted tomatoes, bay leaves, italian seasoning, sugar, and smoked paprika. Slice sausage into bite sized pieces on a steep angle, add to sauce. Simmer 30 minutes, stirring occasionally. Add salt and pepper to your taste during the last 30 minutes. Serve over your favorite pasta with some grated cheese. ENJOY!
For the Kahlua cream, put the ingredients (except the heavy cream) in a food processor. Process until combined, scraping down sides as needed. Add the cream and process again briefly. Refrigerate until needed. If strawberries are different sizes, cut the largest ones in half. Otherwise leave whole. When you are ready to make the berries and pecans, preheat oven to 350 degrees. *If you decide not to roast the berries, you can stir the berry ingredients together and put them in the fridge to marinate for a few hours. and skip steps 5 and 6. Chop pecans. Spread them on a baking tray. Toast them in the oven for about 8 minutes. Cool. Put berries in an oven-proof pan (such as glass) on a sheet of baking paper. Sprinkle with castor sugar, maple syrup and balsamic vinegar. Stir well. Roast strawberries in oven for 15 minutes, shaking the pan or stirring every 5 minutes. Dish the berries into bowls and spoon over any pan juices. Serve immediately, topped with a good dollop of Kahlua cream. Garnish with toasted pecans. Add mint sprigs (if desired).
Preheat oven to 350 degrees. Grease bottom and sides of a 9x5x3 loaf pan with shortening. Mix sugar, butter, milk and egg in a large bowl until well blended. Stir in remaining ingredients, except decorating sugar. Pour batter into loaf pan. Sprinkle with decorating sugar, if desired. Bake 50 to 55 minutes or until toothpick inserted in center of loaf comes out clean. Cool 10 minutes in pan. Loosen sides of loaf from pan and remove loaf to a wire rack to cool. Cool 2 hours before slicing.
Microwave, bake or boil chicken breast. Tear or cut apart. Mix all in large pot and cook for one hour on med. heat or place in a crock-pot on low for all day.
In a large skillet, melt butter over medium heat. Add all remaining ingredients. Reduce heat to medium-low; cover and cook (stirring occassionally) for about 20 minutes or until veggies are to your desired tenderness.
Place the wheat berries in a sauce pan and cover with 2 inches of water. Let sit at least overnight (I let sit for about 24 hours). Drain water and rinse wheat berries. Cover with 2 inches of water and bring to a boil over medium heat. Reduce heat, cover, and simmer for about 45-60 minutes, or until tender. When wheat berries are as chewy as you like, remove from heat and drain. Rinse with cold water and set aside. Place cooled wheat berries in a large bowl and add the bell pepper, tomato, and onions. Stir to combine. Add lemon juice, zest, salt and olive oil and stir to combine. Add last 3 ingredients (basil, verbena, and feta) and give it a good stir. Adjust seasonings to your liking. Chill.
Heat 1 Tablespoon oil in skillet, and brown chops on both sides. Meanwhile, combine the 2 teaspoon oil, broth or sherry, brown sugar, soy sauce, red pepper, and black pepper. Add garlic to pork chops, and pour sauce mixture over everything. Cover and simmer 30 minutes, adding 1-2 Tablespoon of water if needed to keep sauce from cooking down too much. Turn chops once. Remove chops to platter. In pan, stir in cornstarch dissolved in 2 Tablespoon of water. Cook until thickened. Pour over chops and serve.
1. Bring a large pot of water to a boil, and use the time between starting at and the time it boils to prep your ingredients. 2. Heat a large skillet over medium heat. Sautee the garlic, red pepper flakes, and thyme in the oil for about a minute, and make sure you don't burn them. Burnt herbs are not good eats. 3. Stir in the vegetable broth, wine, and salt. Add the broccoli, bring the liquid up to a simmer, and cover the pan. Cook for 8 to 13 minutes, depending on how done you like your broccoli. (I like mine to have a good crunch, so I go for about 10 minutes.). 4. When the pasta is done, drain it and add it to the broccoli mixture. Toss with a pasta spoon for about three minutes, or until everything is thoroughly coated. Mix in the balsamic vinegar, and serve with generous doses of black pepper. There will be garlic left over in the bowl; don't forget to spoon it out over your pasta.
Preheat oven to 350°. Toast corn flakes in a 13X9" pan for 8-10 minutes. Be careful not to burn, not all ovens bake the exact same. Combine butter and sugar. Pour over cereal;stir until evenly coated. Press in the 13X9" pan. Refrigerate for 30 minutes. In medium saucepan, stir marshmallows and the reserved pineapple juice. over low heat until melted. Cool for 10 minutes. In large mixing bowl, beat cream cheese until smooth. Add marshmallow mixture; beat well. Fold in the pineapple and whipped topping; spread half over crust. Cover with pie filling, and chill for 30 minute. Fold in the pineapple and Cool Whip. Pour half of this mixture over the base. Spoon blueberry pie filling over the top. Freeze for 2 hours. Refrigerate remaining cheese mixture. After 2 hours, spread the cheese mixture over the blueberries. Refrigerate.
Rinse the salmon, pat dry, and cut into 1/4-inch cubes. In a large bowl, combine the salmon, almond flour, eggs, bell pepper, cilantro, scallions, salt, cumin, chipotle, and lime juice. Form the mixture into 2-inch patties. Heat the grapeseed oil in a large skillet over medium-high heat. Cook the patties for 4 to 6 minutes per side, until golden brown. Transfer the patties to a paper towel-lined plate and serve hot. NOTE: You can find BLANCHED almond flour at www.nutsonline.com, www.honeyvillegrain.com or www.lucyskitchenshop.com. Canned salmon could be used for the salmon filet, and may hold together better, but I don't have experience with the substitution.
Heat wok with some oil and add in ground pork and shrimp. Stir until almost cook and add in chopped mushroom. Stir for couple minutes and salt, sugar, oyster sauce, five spicy and pepper and then add in water. Slowly add in cornstarch mixture to thicken sauce. Remove from heat and add in chopped onion and scallion. Stir and leave to cool. Place wheat starch in a large bowl and add in hot boiling water. Stir with chopsticks until dough cooked. Stir in sugar and mix well. Mix in glutinous rice flour. Stir and add in water to form dough. If dough too wet then add in just a little glutinous rice flour. Knead into dough. Divide into 20 pieces. Fatten dough in rough shape and add in fillings. Form into crescent shape. Heat oil on medium heat and deep fry the dumplings until golden.
Preheat oven to 350F degrees. Cream butter and sugar, mix in vanilla and egg yolk. Add 1/3 the flour, mix well. Repeat twice. Add potato chips and walnuts (if using) and mix until well blended. Drop small amount onto cookie sheet, press down lightly. Bake for 15 minutes or until done. Sprinkle with icing sugar while still hot from the oven.
Cut bread into 1-inch thick slices, leaving slices attached at bottom. In a bowl, combine the butter, onions, and mustard; spread on both sides of each slice of bread. Cut each cheese slice diagonally into four triangles; place between the slices of bread. Cut bacon in half widthwise and then lengthwise; drape a piece over each slice. Place the loaf on a double thickness of heavy-duty foil. Bake at 400 degrees for 20-25 minutes or until bacon is crisp.
For the dough:. Process flour, salt, eggs in food processor with the metal blade. With the machine running, add water. The mixture needs to form a ball. (My mother and I do this the old fashioned way without the aid of a food processor). Knead for 30 seconds, adding either more water or more flour to get correct consistency. Wrap dough in plastic while preparing meat. For the meat filling:. If you are using raw meat, cook it with onion and garlic in frying pan. Otherwise cook onion and garlic in small amount of oil. Put cooked meat, onion and garlic in food processor and process until just smooth. Add egg, salt and pepper. Divide the dough into 2 or 3 parts so that it does not dry out while filling. Roll each portion into a very thin rectangle and cut int 3 inch squares. On each square, put a tablespoon or so of filling, and close into a triangle, wetting the edges and pressing them tightly. To cook the kreplach, bring a large pot of salted water to a rolling boil. Drop the kreplach into the water and simmer for 15 minutes. Drain well. Serve in traditional chicken soup. The parboiled kreplach can be frozen or refrigerated before using.
Combine ginger, garlic, 2 Tablespoons vegetable oil and next 7 ingredients in processor. Puree until paste forms. Heat remaining 1 Tablespoon of oil in heavy large pot over medium high heat. Add half of lamb. Saute until brown, about 8 minutes. Using slotted spoon, transfer lamb to bowl. Repeat with remaining lamb. Add onions and spice paste to pot. Saute until onions are tender, about 8 minutes. Return lamb to pot. Add tomato puree, yogurt and vinegar. Simmer over medium heat until sauce is thick, stirring occasionally, about 15 minutes. Add 5 cups water. increase heat and bring to boil. Reduce heat to medium. Gently simmer uncovered until lamb is almost tender, about 50 minutes. Add potatoes; cover and simmer until potatoes and lamb are tender, stirring occasionally, about 35 minutes. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with cilantro.
Combine meat with breadcrumbs, egg, hot sauce, salt & pepper. Mix well, and form into eight patties of the same size. Divide the blue cheese into four equal portions. Place a portion of the cheese atop one patty, then top with another patty. Fold the patty's edges together so the cheese is hidden in the center. Seal well so nothing leaks out when cooking. Repeat three more times to make four burgers in total. Heat the butter in a skillet of medium-high heat. Cook patties, flipping once, for about 15 minutes. Serve inside buns and top with more hot sauce, if desired. Maybe some sliced red onions, tomato and lettuce as well. I served mine in pitas and topped with baby arugula and hot sauce.
Sprinkle chicken with salt and pepper, then lightly toss in flour. Shake off excess. Heat half the butter and oil in large skillet over medium heat. Add half the chicken. Cook 8 to 10 minutes, turning occasionally, until chicken is golden and cooked through. Remove to platter and keep warm. Repeat with remaining butter, oil and chicken. Stir wine, chicken broth and mustard into skillet, scraping up browned bits. In small bowl, mix cornstarch, vinegar and water. Stir into skillet. Add cherries and boil mixture, stirring until sauce thickens, 1 to 2 minutes. Stir in green onion. Pour sauce over chicken and serve.
Prepare short ribs: Press peppercorns onto short ribs and put in a large roasting pan. Scatter thyme sprigs over ribs, then chill, covered, for 8 hours, or overnight. Remove thyme sprigs and reserve. Preheat oven to 350°F. Sprinkle ribs with Kosher salt. Heat oil in a deep 12 inch heavy skillet over moderately high heat until it is hot but not smoking. Brown the ribs in two batches on all sides, transferring meat sides up to a roasting pan. Add onion, clelery, and carrot to the skillet and saute, stirring and scraping up the brown bits in pan, until the vegetables are golden brown, about 8 minutes. Add white wine, Port, vinegar, bay leaf, parsley, and reserved thyme sprigs and boil until mixture is reduced to about 3/4 cup, about 20 minutes. Add stock and bring to a boil, then ladles over short ribs in roasting pan (liquid will come about halfway up ribs). Cover the pan tightly with 2 layers of foil and braise short ribs in the middle ot oven until meat is tender and almost falling off the bone, 2 to 3 hours (depending on the size of the ribs). Uncover roasting pan and roast ribs until they are slightly browned, about 15 minutes more. Remove from oven, then tent with foil and let stand for 10 minutes. Transfer ribs to a platter and keep warm, covered. Pour liquid in roasting pan through a fine sieve into a bowl, then skim off the fat. (Liquid should measure 1 cups, but you may have more. If so, transfer liquid to a small saucepan and boil until reduced to 1 cup.) Make potato puree while short ribs braise: Cover unpeeled potatoes with salted cold water by 1 inch in a 6 to 8 quart saucepan. Simmer potatoes, uncovered, until tender, about 25 minutes. Drain in a colander and cool 15 minutes, then peel potatoes while they are still very warm. Heat milk and cream until warm in a large heavy saucepan over low heat, then force peeled potatoes through a potato ricer into the saucepan. Add butter a few pieces at a time, stirring until incorporated before adding next few pieces. Season the puree with salt and keep warm, covered. Prepare spinach while ribs are standing: Heat olive oil in clean 12 inch heavy skillet over moderately high heat until hot but not smoking, then suate shallots, stirring, until golden, about 4 minutes. Add spinach and saute stirring, until just wilted, about 2 minutes. Season with salt. Make horseradish cream: Stir together creme fraiche and horseradish. Serve each rib on potato puree with spinach, then drizzle with cooking liquid and top with a dollop of horseradish cream. Cooks note: The ribs can be made one day ahead. Cool, uncovered, in roasting pan, then chill, covered. Reheat, covered, in a 350 F oven until heated through.
Slice the beef into bite sized pieces. Place in a large saucepan with the bay leaf, bouillon cubes, seasoning and 2.3 litres/4pints water. Slowly bring to the boil, cover and simmer for 1hour. Add all the vegetables and barley, then salt and freshly ground black pepper to taste. Return to the boil, cover and simmer for a further 1hour or until all the vegetables, barley and beef are really tender. Remove from the heat, remove the bay leaf. Skim off any fat which is floating on the surface. Adjust the seasoning to taste and stir in the parsley. Serve in bowls with crusty bread.
Heat the oven to 425°F. Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned and cooked through, stirring often. Stir in the soup and 1/2 cup picante sauce. Cook until the mixture is hot and bubbling. Spread about 1/3 cup chicken mixture onto half of each tortilla to within 1/2 inch of the edge. Brush the edges with water. Fold the tortillas over the filling and press to seal. Place the filled tortillas on 2 baking sheets. Bake for 5 minutes or until the quesadillas are hot. Cut each quesadilla in half. Heat the broth, water and remaining picante sauce in a 1-quart saucepan over medium-high heat to a boil. Stir in the rice. Cover the saucepan and remove from the heat. Let stand for 5 minutes. Serve the rice with the quesadillas. RECIPE TIPS: Serving Suggestion: Serve with chocolate chip cookies for dessert.
combine the first seven ingredients in a skillet, bring to a boil. add mussels, cover, and cook 5 minutes until shells open. discard any unopened mussels garnish with basil.
In a serving bowl put the black beans, corn, sun dried tomatoes, shallot and gouda cheese. In a jar with a lid add the key lime juice and oil and cayenne pepper. Put the lid on the jar shake until mixed well. Pour on the salad and mix. Chill for about 2 hours. Serve.
Cook the pasta according to the pack instructions. Three minutes before the pasta is cooked, add the broccoli and continue to boil. While the pasta is cooking, gently heat the oil in a large frying pan or wok. Tip in the chicken and fry, stirring now and then, until the chicken pieces are cooked and golden, about 8 to 10 minutes. Add the garlic for the last 2 minutes of the chicken's frying time. Mix the mustard with the orange juice in a small bowl. Pour the mixture over the chicken and gently simmer for 1 to 2 minutes. Drain the pasta and broccoli, reserving 2 tablespoons of the pasta water. Toss the pasta and broccoli with the chicken. Stir in the pasta water and the almonds. Season and serve.
Combine flour and bisquick. Add salt and pepper to taste. Dip steak pieces until flour mixture, into egg mixture and back into flour. Fry until pieces until done, this will vary depending on whether you like rare or well done meat. I deep fried mine 4 to 5 minutes. Combine all sauce ingredients in sauce pan and heat until warmed. Divide sauce into individual bowls to dip meat into. Dip each bit into sauce.
Line a 9x13 inch pan with parchment paper or aluminum foil (to help get cake out after freezing). Cover pan completely with one layer of graham crackers, breaking the grahams into smaller pieces to fill gaps. In a large bowl, combine pudding packets, Cool Whip, and milk. Pour half the mixture evenly over the graham crackers. Add another layer of graham crackers, top with remaining pudding mixture, and one final layer of graham crackers. In a separate bowl, combine softened butter, milk and lemon juice to make frosting. Start with 1 cup of powdered sugar, mix completely. Continue to add more powdered sugar until the frosting is at the desired consistency. Spread frosting evenly over the cake. Cover and freeze for at least 4 hours, or overnight. Remove from freezer. Slice, serve and enjoy!
Heat 2 tbls olive oil in a Dutch oven over medium-high heat and saute garlic and onion until onion begins to soften. Add 2 cups of the beans and 1 cup of the beef broth, turn heat down and simmer 20 minutes. Remove to a blender (or use immersion blender) and puree until smooth. Return to pot. In a skillet, heat remaining olive oil over medium heat and add the sausage, cooking until the sausage sweats fat. Add to the puree, stir in remaining beans, broth, chili paste and tomato paste. Cook until heated through. Season with salt, if needed. Serve with a crusty bread.
Combine raisins and rum in a small bowl; set aside. Preheat oven to 425°F. Roll dough into a 10 1/2-inch circle, and place on a foil-lined baking sheet coated with cooking spray. Arrange the banana slices in concentric circles on crust, leaving a 1-inch border. Fold a 2-inch dough border over banana slices, pressing gently to seal (dough will partially cover slices). Bake at 425°F for 30 minutes. Combine sugar and water in a small saucepan; cook over medium heat until golden (about 8 minutes). Remove from heat; carefully stir in raisin mixture until combined. Cool slightly. Pour over banana slices. Cut into 6 wedges.
Saute bacon and onions. combine all ingredients. Bake at 350 for 60-70 minutes. Note: Also works great in the crockpot.
Melt butter in a pot over low heat. Add flour slowly while stirring as to not burn. Add 400ml milk in to the pot little by little. Add a bouillon cube and keep stirring till it melts and becomes as thick as custard cream. Turn off the heat.
Preheat oven to 400°F. Blend all dry ingredients together in a large bowl. Make a well in the center and add wet ingredients. Mix until a soft dough forms (you may need to add a little extra milk to get the right consistency). Turn dough out onto a floured board and knead 10 times. Divide dough into 4 balls. Roll each ball out into a disc. Brush with additional olive oil if desired. Place on sheet pan or pizza stone. Top with desired sauce, toppings and cheese. Bake for 10 min or until crust is slightly golden and crisp. Slice and serve hot.
Preheat oven to 400. Place chicken in a 9 by 13 baking dish and sprinkle with seasoning. Combine stuffing mix with water and set aside. Mix soup with milk. Spread soup mixture and green beans on top of chicken. Sprinkle with cheese and almonds. Top with stuffing mixture. Bake at 400 for 30 minutes or chicken is cooked through.
Remove skin and seeds from fruit. Puree ingredients in baby food mill or blender until smooth. Serve or freeze.
Preheat the oven to 450°F. Combine all ingredients in a large bowl and mix well. Generously fill each section of the muffin tin with meat mixture. Bake for 15 to 20 minutes and serve.
Wash and clean the casing thoroughly, scraping off the fat with a dull knife and discarding. Cut into lengths about 8" (20 cm.) and sew one end of each length closed. In a skillet melt the chicken fat and in this saute the onions until browned. In a mixing bowl sift together the flour, salt and pepper. Add the melted chicken fat with the onions and the breadcrumbs and mix thoroughly. Stuff each section of the casing loosely with this filling and sew the second end closed. Rinse off any flour that adheres to the surface. Immerse in boiling water for 5 minutes and then drain. (At this point the kishke is ready for use in cholent (see Recipe#269267 ). To serve kishke alone, arrange the sections in a shallow, lightly greased casserole or baking dish and bake in a medium oven until well browned (about 1 1/2 hours), basting frequently with the drippings.
Cook corn by grilling, steaming or by baking. While warm, spread 1/2 tablespoon of butter and 1 tablespoon of mayonnaise all over the cob. Take 1/8 cup of cheese, and sprinkle it on cob, then sprinkle on some cayenne pepper and squirt the lime over the cob.