HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a nonstick skillet, heat oil over medium heat. Add meatballs and brown on all sides. Just before they are completely browned, add the onion to the skillet and reduce heat to medium-low. Continue cooking about 2 more minutes or until the onions are soft. Add 1 cup of the beef broth to the pan, stirring up all the browned particles from the bottom of the pan. Carefully pour contents of skillet into your crock pot. I used a 4-quart sized crock pot. Add the rest of the beef broth, tomatoes, carrots, celery, green pepper, oregano, basil and parsley to the crock pot. Cover and cook on LO for 6 to 8 hours. Turn the heat to HI. Add the macaroni and rinsed and drained beans; stir. Cover and cook about 30 minutes until the macaroni is fully cooked. Taste before serving. If necessary, adjust seasoning. Serve in soup bowls with grated Parmesan cheese on top.
Preheat the oven to 325°. Add the cornmeal to a heatproof medium bowl, preferably one with a spout for pouring; stir in the salt. Place the bowl in the oven for 5-8 minutes to warm the meal through and toast it lightly. Remove it from the oven as soon as it begins to deepen in color. Pour the boiling water into the warm cornmeal, about 1/2 cup at a time, being cautious of the hot bowl. Stir vigorously, eliminating any lumps; then mix in the milk. The batter will resemble a thick gruel; warm a griddle or large heavy skillet over medium heat. Add just enough drippings to coat the surface with a thin film. Spoon the batter by tablespoonfuls onto the griddle, leaving several inches between the dollops. With the back of a spatula, squash the batter down into cakes about 3 inches in diameter (the batter should bubble merrily; if it splatters menacingly, the griddle is too hot; lower the heat before continuing). Make as many cakes as you can fit without crowding. Cook the cakes until the batter appears quite firm (3-4 minutes); these take a little longer than traditional wheat-flour pancakes). Turn carefully and cook cakes on the other side until medium brown and crispy (about 3 minutes). Repeat with the remaining batter, adding a bit more water to the batter if it thickens and more fat to the griddle if necessary. The cakes are best right from the griddle but you can keep them warm in a low oven on baking sheets while you finish the entire batch; don't stack the cakes until serving time. Serve the hoecakes stacked on warm plates, topped with plenty of butter; pass the syrup separately to drizzle lightly over the cakes, if desired.
In a saucepan, saute onion, mushrooms and parsley in 1/4 cup broth until vegetables are tender. Combine cornstarch, pepper, and 1/2 cup of broth; stir until smooth. Add to pan with the remaining broth. Bring to a boil, stirring occasionally; boil for 2 minutes.
Coarsely chop lobster meat. In a heavy kettle (about 6-quart) melt butter over low heat. Stir in lobster meat and reserved liquid. Sweat, covered, over low heat, stirring occasionally, for about 25 minutes. Stir in flour, salt and cayenne. Cook over low heat, stirring constantly, for 10 minutes. In a large saucepan, heat half-and-half until it "smiles" (barely simmers). Do not let it boil. Add half-and-half and sherry to the lobster mixture. Cook, stirring, at a bare simmer for 10 minutes. (do not boil). Serve hot. Note that bisque may be made 2 days ahead before being chilled and covered. Reheat bisque over low heat, stirring until hot. (Do not boil).
Heat oven to 450 degrees. Remove crusts from pouches: unfold crusts. Press out fold lines. Sprinkle each crust with parmesan cheese. Top each crust with ham, pepperoni and cheddar cheese to within 1 inch of edges. Loosely roll up each crust. Place rolls seam side down on ungreased cookie sheet. Fold ends under. Bake at 450 degrees for 12-17 minutes or until golden brown. Cool 5 minutes. Cut each roll into 16 slices.
Combine paprika, seasoned salt, sage, cayenne pepper, black pepper and garlic powder in shallow dish. Add meat. Coat on both sides with seasoning mix. Heat Crisco oil in large nonstick skillet on high heat. Add meat. Reduce heat to medium. Cook 6 to 8 minutes per side or until dark brown.
Process celery seeds in the blender or spice mill at highest speed until finely ground. Add salt and process at high speed until the salt is as fine as you like. Store in a small jar with a tight lid.
Soak sun dried tomatoes in 1 cup chicken broth for 30 minutes. Cook the mushrooms, onion and 2 cloves of garlic in 2 Tbsp of chicken broth for 3 minutes. Set aside. Cook chicken and other 2 cloves of garlic in olive oil over medium heat until brown on both sides, sprinkling with meat tenderizer and pepper. Add the tomato mixture and simmer over low heat for 10 minutes. Remove chicken from the skillet, slice into thin strips and keep warm. Add pasta to boiling water so it will cook while the chicken is simmering. Combine the milk, cornstarch and basil. Add to the tomato mixture. Boil and stir for one minute. Stir in the chicken and mushroom mixture. Sauce can be served over the pasta, or stir the pasta right in with the sauce.
combine olive oil and mint in a blender and blend until pureed, about 15 seconds. add the rest of the ingredients and blend until just incorporated, about 5 seconds. do not over blend or the vinaigrette will be too thick! Dressing will keep up to 1 week.
In a large mixing bowl, add cabbage, onion, carrot, eggs, salt and pepper; combine well using chopsticks as the mixture will be to thick to whisk. Heat a large skillet over medium heat; melt 2 tablespoons butter. Pour egg mixture, trying to make it a square shape. Cook until bottom is cooked, about 2 to 3 minutes. Cut egg in half, and flip over. Cook another 2 to 3 minutes until fully cooked. Meanwhile butter, both sides of bread. When egg mixture is cooked, remove from skillet and add ham slices to heat them up, after flipping once, place one slice of cheese over each slice. Now, toast the buttered bread both sides, about 2 minutes each side, or until golden brown. Remove form skillet. To build, Place egg on toast then place warm ham and cheese, lightly squirt the ketchup and sprinkle the sugar right on top. Cover with the other slice of buttered and toasted bread. enjoy!
In large bowl combine 2 cups of the flour and the yeast. In small mixing bowl combine warm water, potatoes, butter, sugar and salt. Add to dry ingredients in mixing bowl. Beat with electric mixer for 30 seconds on low, scraping side of bowl. Beat on high speed for 3 minutes. Stir in remaining flour with a dough hook (or knead by hand), as needed (with most bread recipes the actual amount of flour required depends on humidity, etc. so add slowly until dough pulls away from sides of pan and forms a ball). Cover and refrigerate for 2 to 24 hours. Punch dough down. Turn out on lightly floured surface. Cover and let rest for 10 minutes. Grease 13x9-inch baking pan. Shape dough into 24 rolls. I divide by cutting dough piece in half and then each of those pieces in half--continuing until I have 24 pieces. That helps to get a more uniform size. Make balls by holding dough in both hands and gently smoothing by pushing the edges towards the back. Place rolls in prepared pan. Cover and let rise in a warm place until nearly doubled in size (about 40 minutes). Bake at 400°F for 16 to 20 minutes or until golden brown.
Very finely chop hazelnuts in a blender (make sure it is a very fine chop but not pulverized) set aside. Cream butter and sugar together until light and fluffy. Add the vanilla, mixing to combine. Gradually add the flour and hazelnuts to the wet ingredients, making sure all is thoroughly combined. Cover and chill in the refrigerator 2 hours or overnight. Preheat oven to 350°F. With hands, take about a tbsp of dough and roll into a rope shape. Twist on cookie sheet into a half moon to form a crescent shape. Bake for 10 minutes (do not brown). Let sit on cookie sheet for 5 minutes (cookies will be fragile). CAREFULLY roll in powdered sugar while still warm, then place on cooling rack to cool completely. Once completely cooled, roll in powdered sugar a second time. Store in tightly covered container.
Thirty to sixty minutes before baking the pizza, place a baking stone on a rack in the lowest level of the oven; preheat oven to 500°. Place the dough on a floured surface; holding your hands flat, pat the ball out evenly with your fingers, lifting it and turning it over several times, until it reaches a 9-inch circle-do not handle the dough any more than is necessary; if the dough seems sticky, dust it lightly with flour. Dust a pizza peel or a rimless cookie sheet with flour. Carefully transfer the circle of dough to the peel; shake the peel once or twice to make sure the dough does not stick; if it does, sprinkle the peel with more flour. Quickly scatter the goat cheese and Gorgonzola; distribute both mozzarella and smoked mozzarella slices over all; drizzle with the oil. To slide the pizza onto the baking stone, line up the edge of the peel with the back edge of the stone, then tilt the peel, jerking it gently to start the pizza moving. When the edge of the pizza touches the stone, carefully pull back on the peel until the pizza is completely off. Once the pizza is on the stone, do not attempt to move it until it firms up in 2-3 minutes. Bake 6-7 minutes, or until the dough is crisp and browned; serve immediately.
Mix all ingredients using a hand mixer to blend thoroughly. Refrigerate until cold. Make ice cream following the instructions for your ice cream maker.
Chop the cucumbers into 1 inch cubes. Place in a medium size bowl and sprinkle with salt. Let sit 15 minutes to release water. Drain excess water and stir in cherry tomatoes, onions and cheese. In a small bowl, whisk olive oil and lemon juice. Pour over cucumber mixture. Add black pepper and stir gently. Chill until serving. This light salad tastes especially delicious when prepared with fresh summer cucumbers and tomatoes from the garden!
With a mixer beat butter, 1/2 cup sugar, and egg until well blended. Combine flour and next 3 ingredients; add to butter mixture alternately with milk. Spoon into mini muffin tins filling two-thirds full. Bake 350 for 14-16 minutes. Remove immediately from tins. Combine 1/4 cup sugar and cinnamon. Dip tops of muffins in melted butter and then in the sugar mixture.
Cook the mushrooms in butter in a non stick pan until tender. (if you don't want to do this use 1 can sliced mushrooms) Add the bean sprouts and cook for two minutes (if you don't want to do this used tinned) Mix all the ingredients in a large casserole dish. Cover and bake at 350F for at least 45 minutes.
In a bowl, combine above ingredients. mix well. Sauce will keep for a few days, covered in the refrigerator.
Mix the salad ingredients together in a large salad bowl. Dress with a herb vinaigrette.
In a large bowl, whisk together the mayonnaise, mustard, vinegar, salt, pepper and dill. Combine with the shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours. Note: If using a food processor to mince the onion and celery, make sure you drain them in a colander before adding them to the salad.
Preheat oven to 350 degrees Fahrenheit. Stir together salt, pepper, chili powder, cumin and cinnamon. Coat the pork with the spice rub. Heat 1 tablespoon of oil in a 12 inch skillet, over relatively high heat, and brown pork, turning every 30 seconds for 4 minutes. Stir together brown sugar , garlic, and tabasco and pat onto top of the tenderloin. Place pork in roasting pan and cook for 20 minutes.
Soak beans over night in cold water. Drain,and add 1 1/2 quarts fresh water,and the onion and cook slowly until the skins on the beans burst. Drain and save the liquid. Mix molasses, sasoning and catsup with 1 cup of the liquid. Put half the salt pork or bacon in bottom of bean pot or baking dish. Add the beans and top with remainder of pork or bacon. Pour molasses mixture over beans, and add more liquid just to cover the beans. Bake covered for 5 hours in slow oven(300 degrees). Uncover for the last 30 minutes. Add water if necessary while cooking.
Cook the corn in a pot of boiling water for 2 minutes. Remove from water and let cool. Harvest about 4 cups of corn kernels from the ears. Place in a medium bowl. Add remaining ingredients and toss just to combine. Season with salt and pepper, to taste. Cover and chill 2 hours before serving.
Rinse the lentils in a strainer under cold running water (preferably filtered). Pick them over and discard any small stones. Put the water and salt in a medium-sized sauce pan. Bring to boil. Add the rinsed lentils, reduce heat and cook, uncovered, for 20 minutes stirring occasionally. Scoop off any excess foam on the top and discard. Peel (optional) the sweet potatoes and dice into 1/2 inch pieces. Add to lentils and continue cooking. Dice the onions and and garlic. In a small skillet, heat the olive oil, onions, garlic and spices over low heat. Cook and stir for 5 minutes or until the onions have become soft and translucent. Add spice mix to the soup and continue to cook and occasionally stir until potatoes are tender, about 10 minutes. Add more water if soup is too thick. Tip for kid-friendly. Reduce or don't add the garlic, onions and/or cayenne if you have a spice-sensitive kid. And if your kid is picky on texture, you can put the soup in a blender (make sure you hold the top down firmly so you don't have a hot-soup explosion) and a few ice-cubes and serve 'smooth-style'.
1. Thin and mix soup with wine. 2. Moisten the dressing/bread crumbs with butter. 3. Place chicken in casserole dish. 4. Cover with cheese. 5. Spread soup mixture over all. 6. Cover with dressing and drop a few slices of butter over top. 7. Bake at 350 degrees for 30 minutes.
Wash meat and squeeze out all water (it should be dry). Add all ingredients for kababs, and form into 10-12 kababs (squeezing out water if any, don't throw away this water,use it in the gravy) Keep aside. FOR THE GRAVY: Heat fat in a pan, add whole masalas, when they splutter, add onion , saute till golden brown. Grind tomatoes with dahi, add to sauted onions, add ginger,garlic paste, red chilly paste, tomato puree and turmeric ,braise it for 5 minutes. Put 2 cups of water, when it starts boiling,lower the kababs carefully in it ,reduce heat and simmer till gravy thick and kababs done(dont stir, coz the kababs will break). Check salt, add garam masala powder, garnish with corriander leaves.
To make sofrito - Chop the onion and peppers in the work bowl of a food processor until coarsely chopped. With the motor running, add the remaining ingredients one at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days and can be frozen. Rub both sides of the chops with the dry rub, coating them generously. Place them in a deep baking dish, overlapping if necessary. Stir the citrus juices, vinegar, and garlic together in a bowl until blended together. Pour over the chops and massage into them. Marinate the chops at room temperature for up to 1 hour or in the refrigerator for up to 1 day. Pour enough oil into a large, heavy skillet to film the bottom. (If necessary, work in batches or use two skillets -- if you have them and space on the stove to hold them.) Heat the oil over medium heat until rippling. Remove the chops from the marinade and discard the marinade. Add as many chops as will fit in the pan without touching. Cook until the chops are well browned on the underside, about 6 minutes. Turn the chops and cook until they are firm near the bone when you poke them with a finger, about 8 minutes. Keep warm while cooking the second batch, if necessary. Serve immediately.
Place all ingredients in a covered jar or ziploc bag and shake to evenly blend. Rub on pork chops, pork tenderloin, or chicken legs or thighs. I find this a little too rich for beef but if you feel adventurous, go for it! This recipe makes enough for two small whole pork tenderloins or 6-8 chops. Rub meat with blended spices and allow at least two hours to marinate before grilling or broiling.
Boil the carrots in a little lightly salted water with a pinch of sugar in it, until soft and drain. Boil the parsnips separately in lightly salted water until soft and drain. Marsh or puree them together. Add the butter (less or more as you wish). Season and sprinkle with the parsley. Serve.
Grease and flour Bundt pan, shaking out excess flour. Combine all cake ingredients in a large mixing bowl, and mix thoroughly. Pour into prepared pan. Bake at 350°F. for 45-55 minutes, or until tests clean. Let cool 5 minutes in pan, then invert onto cooling rack. Place cookie sheet under rack, to catch glaze drippings. FOR GLAZE: Blend the glaze in a small bowl until sugar is dissolved and smooth. Drizzle slowly and evenly over warm cake. Use all glaze until it is completely soaked into cake. This cake freezes very well!
Butter rye bread and place on a large cold serving plate. Cover bread with Swiss cheese slice, followed by one or two slices of turkey. Take a nice large outer lettuce leaf from the head of iceberg and set aside. Slice the iceberg lettuce in a few large sections and arrange a section on top of the turkey and Swiss cheese. Cover the open-face "sandwich" with big lettuce leaf. Top with several slices of turkey. Pour a very ample amount of dressing over the lettuce, allowing it to puddle slightly all around the plate. Place a slice of bacon and an olive on either side of sandwich mound. Place tomato slice and egg slice atop mound with parsley sprig. Garnish with a large stuffed green olive. Serve immediately. Combine all Thousand Island Dressing ingredients. Refrigerate at least 30 minutes. Serve. Yield: One and three-fourths cups dressing.
For crust: Preheat oven to 350°F Combine cookie crumbs and 5 tablespoons butter in medium bowl. Stir until crumbs are evenly coated and beginning to stick together. Press crumb mixture in thin even layer onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until set and beginning to crisp, pressing with back of fork if crust puffs, about 15 minutes. Cool crust completely on rack. For filling and topping : Sprinkle almond paste over crust. Gently press to even layer. Place chocolate in medium bowl. Bring cream to simmer in small saucepan. Pour cream over chocolate. Let stand 1 minute, then whisk until melted and smooth. Pour ganache evenly over almond layer. Chill tart until chocolate is cold and set, at least 4 hours and up to 1 day. Arrange raspberries, pointed side up, over top of tart. Stir jam and kirsch in small pan over low heat until blended and heated through. Brush glaze over berries. Sprinkle almonds around edge of tart. DO AHEAD: can be made 6 hours ahead. Chill uncovered. Using small sharp knife, loosen crust from pan sides. Push up pan bottom, releasing tart. Cut into wedges; serve cold.
Remove crusts from long bread slice. Roll lightly with rolling pin to prevent cracking when rolled. Spread with butter right to edge. Spread with filling also to edge. Starting at narrow end, roll up. Place seam side down on plate. Cover with damp tea towel and chill. To serve, cut each roll into about 12 slices. Arrange on serving plate. PICKLE PINWHEELS: Spread bread with processed cheese spread. Lay olives, gherkins or dill pickle strips close together at narrow end. Roll. When sliced, the center will have a small slice of olive or pickle in it. BANANA PINWHEELS: After spreading bread with butter, spread with peanut butter. Dip banana, in pickle juice and cut the same size as bread. Place on narrow edge of bread slice and roll. Chill. Slice when needed. FOR THE HAM FILLING: Combine ham, relish, onion and salad dressing. If too dry, add a bit more salad dressing. Mash with potato masher until smooth. Company's Coming Appetizers.
In a plastic bag, combine 6 tablespoons flour, salt and pepper. Add beef and shake to coat. In a skillet, saute beef in oil until browned. Add onion and garlic, cook and stir until onion is tender. Add 1/2 cup water, stirring to scrape browned bits. Combine 3 cups water, tomato paste, Italian seasoning and basil and stir into skillet. Add bay leaf. Bring to a boil. Reduce heat, cover and simmer for 1-1/4 to 1-1/2 hours or until meat is tender. Combine remaining flour and water until smooth and gradually stir into skillet. Bring to a boil, cook and stir for 2 minutes or until thickened and bubbly. Discard bay leaf. Stir in potatoes, carrots and parsley. Transfer to a greased 4-qt. baking dish. On a floured surface, roll out pastry to fit dish. Place over filling and flute edges. Cut slits in top. Bake at 425° for 25-30 minutes or until golden brown. Let stand for 10 minutes.
Preheat oven to 325°. Combine crumbs, flour, baking soda and salt. With electric mixer at medium speed, cream butter and sugar until light and fluffy. Add in egg and vanilla; mix well. Add dry mix slowly. Drop 1/4 cupfuls onto baking sheets, about 3 per sheet. Flatten lightly with your palm, press kisses into cookies. Bake until edges are golden brown, about 15 minutes. Cool on baking sheets for about 1 minute before transferring to wire racks.
Muddle strawberries and basil in shaker base. Add other ingredients and shake with ice. Use a fine strainer into a martini glass. Garnish:. Dusr with black pepper and floating basil leaf.
Brown meat and onion in skillet. Drain off fat. Add jar of spaghetti sauce and simmer for 5 to 10 minutes (if the sauce is too thick, you may want to add about a 1/2 cup of water to thin it). In a separate bowl, combine all the cottage cheese, parmesan cheese, mozzarella cheese (except reserved 1/2 cup) and the egg. Mix thoroughly. Spoon a layer of meat sauce onto the bottom of crock cooker. Add *two* layers of uncooked lasagna noodles (broken into small pieces to make them fit) and then top with cheese mixture. Repeat with sauce, noodles, and cheese mixture until all are used. Sprinkle reserved 1/2 cup shredded mozzarella on very top. Cover and cook on low for 6-8 hours or on high for approximately 3 hours.
Cut the round steak into 3-inch cubes. Heat suet and butter in a large deep skillet or Dutch oven. Add chopped onions and cook until tender and browned. Remove from skillet and set aside. Put meat into hot skillet and brown thoroughly on all sides. Be sure not to turn the meat until it sticks to the skillet. Return the onion to skillet; sprinkle with salt. Add only enough boiling water to almost cover the meat. Cover and bring to boiling; immediately reduce heat and simmer 1 hour or until meat is very tender. Remove meat to a hot platter. Make gravy by thickening the pan liquid with a mixture of flour and water. Add seasoning if needed. Pour gravy over meat.
Mix warm water with salt. Place couscous into an oven-safe dish. Gradually add salted water, stirring vigorously so that it is absorbed evenly. Leave to swell for about 10 minutes, then mix in oil and rub the couscous between your hands above the bowl to air it and break up any lumps. That is the important part. Put the dish in an oven preheated to 400F and heat through for 20 minutes, or until it is steaming hot. Before serving, work in butter and fluff it up again, breaking up any lumps.
Let blueberries partially thaw, if using frozen. Pre-heat oven to 425. In large bowl, combine all filling ingredients; mix well. Set aside. Pie Crust: Mix salt with flour. Cut shortening into flour mixture till crumbly. Lightly beat egg, water and vinegar and mix egg mixture into the flour just till dough is made. Do not over mix. Roll out half the dough and place into a greased pie plate. Fill pie shell with fruit mixture. Roll out the other half the dough. I usually then cut it into strips to make a lattice crust. If making just a plain crust be sure to cut a hole and slits in the top to vent. Bake at 425 for 50-70 minutes or until apples are tender and edges are bubbly. Cover entire pie loosely with foil after 20 minutes to prevent the crust from browning too much. Cool 2 hours (if you can wait that long!). Serve warm or cold.