HumbleIntelligence/food-ner-1-Million huggingface dataset:
To prepare the sauce: In a medium saucepan, warm the olive oil over medium-high heat. Add the onions and cook until soft, 4 to 5 minutes, stirring occasionally. Add the garlic and oregano, and cook until the garlic is light brown, about 1 minute, stirring occasionally. Add the tomatoes (including the juice) and the chile. Season with the sugar, salt, and pepper. Bring the sauce to a boil, then lower heat to a simmer. Cook for 30 to 40 minutes, stirring occasionally and crushing the tomatoes with the back of a large spoon as they soften. Carefully pour the sauce into a food processor. Puree and return to the pan. Keep warm over low heat. Generously brush or spray the salmon fillets with olive oil; season with salt and pepper to taste. Grill the fillets, flesh side down, over Direct Medium heat until you can lift them off the grate with tongs without sticking, 7 to 8 minutes. Turn the fillets and finish cooking them, skin side down, for 2 to 3 minutes. Slip a spatula between the skin and flesh, and transfer the fillets to serving plates. Serve warm with the sauce.
Heat oven to 375 degrees . Spray a 13x9-inch dish with nonstick cooking spray. In medium bowl mix together potatoes, salt and pepper. Spread half of the potatoes into the bottom of the pan. Top with 1 cup cheese. Top with the remaining potatoes. Top potatoes with remaining cheese. In a measuring cup mix together the chicken broth and cream. Pour over the potatoes mixture. Place the butter pieces over potatoes. Bake, uncovered, 30 to 40 minutes or until potatoes are golden brown and tender.
Peel onions and hollow out hole in center for the stuffing. Do not make hole completely through the onion. Leave about a 1/2 inch shell at the base of the onion. Mix together ham, broccoli, bread crumbs and bell pepper. Stuff into onion and top with a chunk of butter. Sprinkle with cayenne pepper. Place onions in crock pot. Pour 1/2 cup of water around onions, but not over them. Cook on LOW for 6 to 8 hours.
Combine all coating ingredients in 9-inch pie pan. Dip chicken in buttermilk, then in coating mixture. Melt butter in 12-inch skillet until sizzling; add chicken. Cook over medium-high heat, turning occasionally, until chicken is golden brown and fork tender (20 to 25 minutes). Buttermilk Substitute: Use 1 teaspoon vinegar or lemon juice plus enough milk to equal 1/3 cup. Let stand 10 minutes. TIP: If chicken breasts are too thick, pound them to 1/2-inch thickness using a meat mallet. TIP: Reduce heat if chicken browns too quickly.
Soak yeast in 1/2 c water 120 degrees. Combine yeast,water,raisins,powdered milk,rye flour,honey and caraway seeds. Add enough white flour,about 2 c to make batter for sponge. Let rise until fluffy. Stir in molasses,oil an salt. Add enough addition flour 1 c at a time to make a kneadable dough. Divide dough into 3 parts. Form into round loaves.Place on greased cookie sheets.Let rise uncovered,for 1 hour in warm place till double in bulk. Bake 375 for 10 minjutes,reduce heat 350 bake 30-35 minutes. Cool on wire rack.If you prefer-. You may flatten dough and roll tightly,seal ends.And place in greased 9x5 bread pans.
Put water, lentils, corn, carrots, and red pepper in a saucepan and boil for 30 minute. When carrots are tender and lentils have split, pour soup into a blender. Add salt and spices. Blend until smooth.
Saute onion and garlic in olive oil over med. heat until translucent, about 5 minutes. Add tomatoes and olives and continue to cook until sauce thickens, about 25 minutes. Season with salt and pepper, to taste and serve warm.
Cream margarine and sugar. Mix in flour, soda and vinegar. Shape dough into small balls. Place on greased cookie sheet and flatten with a fork or small wooden mallet. Bake 8-10 minutes at 350°.
Trim fat from pork chops. Place in single layer in 13 x 9 inch baking dish. In bowl, combine chili sauce,shallots,garlic, vinegar, sugar, Worcestershire sauce, chili powder, mustard and oregano, Pour over chops. Cover and marinate in refrigerator for at least 1 hour or for up to 8 hours. Cover and bake in 350°F oven for 30 minutes. Uncover and bake, spooning sauce over chops occasionally, for 15 to 30 minutes more or until tender.
Pre-heat oven to 180 degrees Celsius. Put 1 tbsp of flour in oven bag and shake it around. Place beef- uncut- in oven bag. Add Plum jam, Worcestershire sauce and chopped onion. Seal oven bag. Place in baking dish. Cook for 40 minutes. Whilst Roast is cooking, peel potatoes. Boil until soft. Mash with butter, garlic and rosemary until smooth puree. Cut meat into slices (should be pink- but not bloody- in the centre). Scoop a cup of mash onto the centre of a dinner plate. Place meat on top. Spoon plum gravy over meat. Add sprig of fresh rosemary to garnish.
Put the rice in the top of a double boiler set over simmering water. Add the salt and 3 cups of boiling water. Cover and cook until the rice is tender, about 30 minutes. Stir in the condensed milk, butter, and raisins. Cook, stirring frequently, over simmering water until the pudding thickens slightly, about 20 minutes. Remove the pot from the heat and stir in the vanilla and nutmeg. Spoon the pudding into individual custard cups and refrigerate until ready to serve. Invert puddings onto chilled plates and serve with fruit sauce. For the fruit sauce: Combine the orange juice, sugar, and cornstarch in the top of a double boiler. Cook the mixture over simmering water until it thickens. Remove the pot from the heat and stir in the lemon juice, butter, rum extract, and stewed fruit. Serve warm over rice pudding.
In a 4qt pot, combine water & sugar. This is the time to add a vanilla bean or your whole spice of choice. Bring to a boil. Turn off heat & add tea leaves. Cover & let stand to steep & cool an hour or so. When somewhat cooled, add fresh raspberries. Continue to let steep/cool a couple more hours. Mash raspberries to be sure all juice is extracted. Pour through a fine mesh strainer, pushing on solids to get all the liquid, into a 2qt. pitcher. Add lemon or lime slices, if desired. Refrigerate until thoroughly chilled.
In an 8x8 glass dish (or something similarly sized) lay a large piece of foil (large enough to wrap the veggies and meat.) Place the vegetables on top of the foil, followed by the turkey loin. Rub the seasoning (I use Tony's) on top of the meat. Lay the butter on top. Wrap the packet completely with the foil. Use an additional piece of foil, and wrap it again. Try to get both seams on top. Bake in a 350*F oven for an hour and 20 minutes, or until the meat reaches 160* and the vegetables are tender. I just stick a thermometer through the foil to keep the moisture inches Let it rest for 10 minutes or so before serving.
dissolve jello in water; cool. cream sugar, vanilla, and cream cheese. add jello; mix well. whip milnot with cold beaters until fluffy. fold milnot into jello mixture. add butter to graham cracker crumbs and pack into a 9x13 pan. add filling to crust. sprinkle with more graham cracker crumbs. keep refrigerated.
In a non-stick skillet, saute the cabbage mix. Allow to cool to room temperature before adding to the batter. Mix flour, dashi, sake, soy sauce, and eggs together in a large bowl until smooth, although a few small lumps are fine. To the batter, add the cooled cabbage mixture, ham and the green onions. Mix well. Using the same non-stick skillet that you used to cook the cabbage, heat over medium, a small amount of oil or spray with cooking spray. Drop the batter by tablespoonfuls into the pan. Cook until golden on each side. Serve hot, room temperature, or cold with Kewpie mayonnaise and Bull-Dog tonkatsu sauce.
Put Peaches in a 13x9 pan or 8x8 square pan (if you use the 8x8 pan halve all ingredients). Add the 1/4 cup of sugar(no more than this as the pie sweetens itself), cinnamon, nutmeg and mix into the peaches with a spoon. Empty the complete box of cake mix on top of the peaches mixture. Smooth the cake mix across the top with a knife or spatula. Cut butter or margarine into pats and cover cake mix completely. Cook in a 375 degrees oven for 45 minutes. If done the knife will come out clean when stuck in the middle. If u still see some of the yellow cake mix on the knife, let it cook for another 5 minutes or ten minutes no longer. Depending on what kind of oven you have sometimes you have to let it cook 5 or 10 minutes longer. Watch it if you have to do this . It will be brown not burnt when done. This is very good with ice cream.
Cook broccoli until tender& drain. Cook onions in butter until tender& transparent. Stir in flour& cook 5 minutes, stirring constantly. Add milk slowly, stirring constantly. Stir in grated cheese until smooth. Slowly blend broth into sauce. Add Velveeta cheese and stir until melted. Puree 1/2 cup of the broccoli with a fork (or in the food processor). Cut the rest of the broccoli into pieces. Add all broccoli to the soup. Simmer 15 minutes. You can add more Velveeta for a cheesier flavor.
Drain the pears into a large colander and set aside. Peel and wash the rhubarb, then slice in half length wise, and cut into 1-inch pieces. Place the rhubarb in a large saucepan, and add the water, lemon juice and 3/4 cup of the sugar. Over medium heat, bring to a boil, stirring frequently, cooking the rhubarb until completely softened. Continue cooking until the mixture just starts to thicken. Set aside to cool on a wire rack, while preparing the rest of the recipe. Using Reynolds Wrap(R) Foil, line a 10-inch/5-quart Dutch oven with two, 24-inch strips and lay across each other forming an "X". Using cake flour; grease and flour the aluminum foil. The aluminum foil is used as handles to lift the Kuchen from the Dutch oven. Also makes cleaning the Dutch oven easier. Set the oven rack in the middle position, and preheat the oven to 375°. Place the flour, baking powder, salt and the remaining sugar in an electric stand mixer bowl. Attach the wire whip, and at speed 1, mix for 15 seconds to combine the ingredients. Attach the flat beater, and at speed 1, add the butter patties one piece at a time, mixing until you have small crumbs. In a small bowl, whisk together the egg and cream, and add to the crumb mixture. Attach the dough hook, and at speed 2, mix until the dough clings to the hook. Pour the dough into the Dutch oven. Arrange the pears, cut side down over the dough. Spoon the rhubarb over the peaches. For the topping, in a medium size bowl, whisk together the flour and sugar. Using a pastry blender, cut in the butter until the mixture resembles fine crumbs. Add the cream and almonds, and gently mix with a fork until moist crumbs form. Sprinkle over the pears and rhubarb. Cover the Dutch oven and bake for 15 minutes, remove the lid and bake for 30 to 35 minutes, or until lightly browned. Cool on a wire rack for 15 minutes. Then gently remove the Kuchen from the Dutch oven, using the aluminum foil as handles, and set on a wire rack to cool. Place the Kuchen on a cake stand, and serve.
Peel the radish and slice it into thin disks, using a mandoline or the proper slicing disk of a food processor. Whisk the vinegar with the vegetable oil, salt, and pepper. Toss the radish with the vinaigrette and sprinkle with chives. Serve.
Mix all the dry ingredients together in a mixing bowl. Add the banana, the pineapple juice, maple syrup and salt. Beat well to make a smooth batter. Add the vinegar and stir. It will begin to froth. Pour into an oiled pound loaf tin. Bake at 190 degrees (medium oven) for 20 minutes. Turn out onto a wire rack and leave to cool. Slice the cake lengthways and spread both halves with the yoghurt. Then top one half with the jam. Sandwich back together.
Brown first 4 ingredients in a skillet. Pour into a 4-quart casserole; add remaining ingredients, stirring until well mixed. Bake in 300 degree oven for 3 hours or until rice is tender and liquid is absorbed. Be sure that oven is no more than 300 degrees. (The original recipe calls for only 1/2 t. sliced almonds. I don't know if that was a typo -- but I increased it to one tablespoon - and sometimes even add a little more).
Put boiling water into a pan with the olive oil and salt and add the spaghetti and cook for 9-10 minutes. Put the tinned tomatoes into a separate pan and add the chilli, dried herbs and salt and pepper bring to the boil then add the cream cheese. Drain the spaghetti then add the sauce mix thoroughly then serve.
Chop the stalks off the chillies, peel the onion and garlic, put all ingredients in food processor and blend till smooth! That's it quick and easy!
Heat oil in a wok until hot, fry salted fish until crispy and golden. Dish out and set aside. Heat remaining oil and add in sesame oil. Add prawns and fry until heated through. Put in the rice and toss briefly and add in seasoning. Stir-fry well to combine. Make a well in the centre of the rice. Beat in the eggs. Add a dash of pepper and cover the eggs with the rice for one to two minutes. Toss and fry rice well until well heated through. Should it be a bit too dry, add a little more oil to glaze. Add in the peas and toss well to combine. Put back the fried salted fish to mix.
Mix flour and all spices together in a bowl. In deep pan fry bacon slices crisp remove and crumble in a bowl. Drain off bacon grease leaving any particles in pan. Add olive oil and heat on medium high scraping up any brown particles. Add bag of Simply Potatoes with onions and 1/4 cup chopped green onion reserving tops for garnish. When potatoes just start to brown add peeled deveined roughly chopped shrimp, cook for about 2 minutes. Add bowl of spice mixture and stir for 1 minute. Add back in crumbled bacon reserving some for garnish if desired. Add Liquid smoke and texas pete. Add whole baby clams with juice. Add bottled clam juice. Bring just to boil then lower heat to simmer for 5 minutes. Add Spinach. Slowly stir in half and half. Simmer gently for 35 minutes stirring occasionaly. Salt and Pepper to taste. Garnish with green onion tops and crumbled bacon.
Microwave (or otherwise cook) chicken until tender. Bone and lay in chunks in a greased large shallow baking dish. Break up 1 dozen flour tortillas and lay them on top of the chicken. Mix together the soups, onion, chili, milk and salsa. Spread this mixture evenly over the top of the chicken and tortillas. Sprinkle both cheeses on top of the casserole. You can freeze the casserole at this point if you wish. Bake the thawed casserole at 350F for 45 minutes. This also freezes well after it has been cooked.
In a food processor combine garbanzo beans, tahini, the water, the 2 tablespoons lemon juice, the oil, garlic, kosher salt, cumin seeds, and cayenne pepper. Cover and process until smooth. Transfer to a medium bowl. Stir in the 1 tablespoon parsley. If desired, stir in additional lemon juice to taste. Garnish with additional parsley. Serve with baked pita chips or vegetable dippers, or use as a spread in a grilled vegetable sandwich. *Note: To toast seeds, heat a small skillet over medium heat. Add seeds. Cook about 2 minutes or until toasted and aromatic, shaking skillet frequently. Place toasted seeds in a spice grinder and process until finely ground.
Preheat oven to 375. Mix flour and butter until crumbly. Add the almonds and sugar. Knead together well. Divide the dough into 4 sections. Roll each section into even thin layers. HERE'S WHERE GEOMETRY IS NEED. You will need to cut each piece into the desired size you will need. These will be large cookies that you'll put together to form your cake, so your layers must be uniform. Put the layers on a cookie sheet (you'll have to bake 2 at a time but it's ok). Bake for 12 - 15 minutes till the layers are light golden. Carefully slide them off the cookie sheet and cool. Make your filling:. Bring the sugar and 3/4 cup water to a boil. Add chopped apples. A few minutes later add almonds, citron and lemon juice. Cook the mix until it becomes lie a thick jelly consistency. Careful, so it doesn't burn. Remove from heat and cool. Once you've baked and cooled your large cookies, spread a layer of filling on each layer and cover top with the lemon glaze, letting it drip down the sides. Chill overnight in refrigerator. Before serving you'll need to let the cake stand at room temp for about 1 hour to get abit soft.
Preheat the oven to 350 degrees F. Boil the potatoes in salted water until fork tender. Heat the oil in a skillet and saute the garlic, onion, and apple until slightly carmelized and the apple is starting to soften. Keep the potatoes warm if they are cooked. Put the onion mixture in a medium bowl and keep warm. Add additional oil to the pan if needed and slightly brown the sausage. Mix the sausage with the onion mixture and the celery salt, thyme, pepper, salt, and wine/cider. Put the sausage mixture into a pie plate. Mash the potatoes with the butter, milk, sour cream, salt, and parsley. Top the pie with the mashed potatoes and seal the edges with the potatoes. Spray lightly with the cooking spray, if you want. Bake for 45 minutes or until the potatoes are starting to brown. Let cool for 5-10 minutes before serving.
Fry okra according to package direction. Cool to room temperature. When okra is room temperature, gently stir in green onion, bell pepper, tomatoes and bacon. In separate bowl, mix together sugar, vegetable oil and vinegar until well blended. Pour dressing over okra mixture and gently toss to coat. Chill to allow flavors to blend. I don't salt my recipes, but feel free to add salt, if needed to taste.
Combine all the ingredients in a bowl and blend well. Shape the meat into 3 logs about 8 inches long. Wrap tightly in a few layers of cheesecloth and tie the ends tightly with cotton twine. Refrigerate overnight. Preheat the oven to 200 to 225. Place the logs directly on the middle oven rack with a pan on the lower rack to catch any drippings. Cook for 6 - 8 hours. The logs will be cooked in five hours. Over the next 3 hours, they will become drier. To discover how dry you prefer the salami to be, you could remove one of the 3 logs from the oven after six hours, one after seven hours and finally after eight hours. Mark the log so you will know your preference. When done, place the logs on a cookie rack and allow to cool. Remove the cheesecloth before slicing.
Mix together sugar, flour and butter until crumbs. Sprinkle half in the bottom of the shell. Arrange the apple slices on top of the crumbs. Mix half of the remaining crumbs with the cream and pour over the apple slices. Finally, mix the cinnamon with the rest of the crumbs and sprinkle these over the top. Bake at 425*F for 10 minutes. Reduce temperature to 350*F and bake about half an hour longer. WOW!
Preheat the oven to 400 degrees. Place an UNGREASED 10" diameter castiron skillet in the oven while the oven is preheating. In a medium size bowl combine the white flour and whole wheat flour. Add the baking powder and salt, stirring well. In a separate bowl, combine the oil, plain yogurt, green onions, dill if using, and black pepper. Blend the yogurt mixture into the flour mixture thoroughly to make a soft dough. On a floured cutting board, knead the dough about 5 times and pat into a round loaf. Remove castiron skillet from oven and carefully and lightly grease the skillet with butter or oil. Place the shaped dough into the castiron skillet, spreading and flattening out the dough to fill up the pan almost to the edges. Brush on egg wash or melted butter and bake for about 35-40 minutes or until a knife inserted in the center of the loaf comes out clean. Serve warm.
In a mixing bowl, combine all the marinating ingredients. Add lamb slices and mix well. Reserve the mixture in a glassware container and refrigerate overnight. Remove the marinated lamb mixture from the refrigerator at least 30 minutes prior to cooking, to allow the marinated mixture to cool down to a room temperature. Heat the cooking oil in a large thick-bottomed frying pan (tawa) under medium heat. Add the marinated lamb mixture to the heated oil. Gently spread out the mixture about the pan and turn down the heat to low. Cook the lamb slices in oil by continuously stirring the mixture. Continue to cook until the lamb slices are fully cooked and have attained caramelization or crispiness (for about 30 minutes). When lamb slices are cooked, add the green onions and mix for a minute or two. Push the cooked lamb slices away from the oil toward the side of the pan to drain the excess oil. Place the mixture on a platter and garnish with the chopped cilantro. Serve hot with puffed rice or beaten rice, supplemented with fresh cucumber and carrot slices and hot pickled radish achar.
In separate bowls, stir 2 c boiling water into each flavor of jello until completely dissolved. Stir 1 c cold water into each bowl. Pour into separate 9" square pans and refrigerate 3 hours or until firm. Cut into 3/4" cubes. Place lemon cubes in trifle bowl, then layer with cake cubes, strawberries and whipped topping. Cover with strawberry jello cubes. Refrigerate for at least 1 hour or until serving. Garnish with additional topping and strawberries for decoration.
Preheat oven to 350 degrees. Combine ingredients in large mixing bowl. Pour batter into 2 prepared bread pans or 1 prepared bundt pan. Bake for 1 hour or until firm and golden brown. Cool on wire rack for at least 15 minutes before turning bread out onto tray.
Season fish with salt and pepper on both sides. Combine 1 T olive oil, 1 T parsley and 1 T oregano or 1/2 tsp dried oregano in a small bowl. Rub this mixture all over halibut and set aside. Heat 1 T olive oil over medium heat in a skillet and add corn and cook for about 4 minutes or just until starting to brown a bit, stirring several times. Add bell peppers and cook for additional 2 more minutes, stirring. Add garlic, 1/4 tsp salt, and cayenne pepper and cook 1 more minute. Remove from heat and cool slightly. Heat skillet over medium high heat and add 1 T olive oil. Place halibut and cook until slightly charred on one side. Gently turn the halibut to cook the other side. Best to use your finger to check doneness, but if you like your fish fully cooked, cook until fish flakes easly when tested with a fork, about 3-4 minutes each side. Remove the fish. In a medium bowl, combine corn mixture, tomato, red onion, and 3 T parsley, wine vinegar and remaining 1 T olive oil and toss well. If you like, add additional salt and pepper at this stage checking the taste. Serve each halibut steak with relish mixture equally divided.
In a medium bowl, combine the cream cheese and butter. Beat at medium speed with an electric mixer until creamy. Add the confectioners' sugar, cocoa, brown sugar, and vanilla. Beat until well combined. Add the marshmallows and chocolate morsels. Stir to combine well. Cover and chill for 2 hours. Form the mixture into a ball, then roll it in walnuts. Arrange the cheese ball on a serving platter and serve with graham crackers and fruit.
Bring water or stock and salt to boil. Reduce heat to a simmer. Stir in pumpkin. SLOWLY pour in corn meal while continuously stirring. An easy way of doing this is to pick up handfuls of cornmeal and let it run through your fingers in a very SLOW stream. NEVER STOP STIRRING. If mixture gets too thick and impossible to stir, add more boiling liquid. Once cornmeal has been added, stir in the small pieces of cream cheese (a little at a time) until cheese is completely melted and incorporated into the mixture. Continue cooking and stirring for about twenty minutes. If you don't cook the polenta long enough, you won't achieve the proper creamy consistency. Continue to add additional liquid as necessary. The proper consistency should be that of a thick Cream Of Wheat Cereal. Your spoon should be able to stand straight up when stuck in the middle and the mixture should pull away from the sides of the pot. Serve with pat of butter and enjoy!
To make salad;Completely chop broccoli,bitesize pieces. Add onion,crumble bacon and add sunflower seed and raisins. To make dressing;Combine mayo,sugar and vinegar,mix until sugar is dissolved. Add vegetables.Toss. Let salad steep for a while before serving.