HumbleIntelligence/food-ner-1-Million huggingface dataset:
To make the pastry, first combine the flour and salt. Using an electric mixer, cream the margarine and gradually blend in the flour mixture. Add the water. Knead until a ball forms. Let the dough rest as you prepare the filling. To make the meat filling, saute the onion in oil until soft and translucent, about 5 minutes. Add the chopped meat and brown it, breaking it up with a wooden spoon, about 20 minutes. Let meat cool, then add the spices and pine nuts. Preheat the oven to 400 degrees F. Spread the 1/2 cup of sesame seeds on a large plate. Break off walnut size pieces of dough. Shape each into a ball and dip it lightly on one side into the sesame seeds, then roll it, seed side down, into a 3-inch round. Place a teaspoon of filling in the center of the round. Fold it over to make a half-moon and crimp the edges together tightly so that filling will not burst through. (Sambusak can be frozen at this point. Place them in a single layer on a tray lined with wax paper and freeze them. Place frozen sambusak in double plastic bags and return them to the freezer. To bake frozen pastries, place them on ungreased baking sheets ) Place pastries on ungreased baking sheets and bake them for 15 to 20 minutes, or until golden.
Cook potatoes in water to cover atop stove. Cool, peel, and grate potatoes. Grease a 9-inch square baking pan. Spread grated potatoes over bottom of pan. In medium bowl, combine eggs, water, salt, and pepper. Pour egg mixture over potatoes. Spread cheese over egg mixture. Cover and bake at 350°F for 30 minutes. Uncover and bake another 15 minutes. Let stand 10 minutes before serving.
Slice bread from the top lengthwise and crosswise, stopping about 1/2 inch from the bottom, so you end up with a checkered loaf (there will be~1/2- 1 inch square"towers" of bread). Insert cheese slices in between bread sections- this is where you get creative-- cut the cheese slices to fit so there is a bit of cheese in every open section of bread. Mix the onions, garlic powder, and butter together- brush over the top of the loaf, drizzling between the bread sections as well. Wrap loaf in foil, and bake at 350 degrees for 20 minutes. Remove from oven, and remove foil from the top of the loaf, but keep wrapped around the sides. Return to the oven and bake uncovered for another 10-15 minutes, or until the cheese has melted. To serve, place the whole loaf on a plate, and your guests can grab a fork and dive in!
Roast chestnuts as follows: cut a shallow X through the skin, place in a covered pan, and bake in the oven at 375 until the nuts are tender, about 30 minutes. Let cool about 5 minutes or so, then peel while still warm. Clean and cube the squash. Boil in salted water about 10 minutes or until tender. Let cool about 5 minutes, then pull of the peels. Heat the oil in a deep, heavy pan. Add onion, carrot, and celery, then season with salt and pepper. Cook about 3 minutes. Add the chestnuts, cover with broth and simmer gently until vegetables and chestnuts are quite soft. Add more broth, if necessary. Blend the mixture with an immersion blender, or in batches in a regular blender or food processor, to make a puree. Return to the pot and gently reheat. Add the soy milk and parsley. Do not boil. Serve with good French bread and salad.
Pre-heat the oven to 375 degrees F. Butterfly and pound the chicken breasts between 2 sheets of plastic wrap to 1/4 inch. Salt and pepper both sides of the chicken. Place goat cheese, sun-dried tomatoes or artichokes in the center of each breast. Roll the chicken together like an envelope and secure using a few toothpicks. Heat 1 teaspoon oil and butter in a nonstick skillet over medium heat. Place the chicken in the pan, top side down and brown on all 4 sides (about 2 minutes each side), the chicken firms and holds together quickly making this easy to do. Transfer the chicken to a baking dish and bake for 15 minutes. When the chicken is cooked through, remove the toothpicks and let rest for 5 minutes before slicing. Use the pan to toss whole wheat pasta in the pan drippings, adding a few sun-dried tomatoes and artichoke hearts. Add a little oil from these jars if you need to.
Put the strawberries in a large shallow mixing bowl. Sprinkle the caster sugar on top. Mix in the strawberries and the sugar until well coated. With your hand scrunch up the sugared strawberries until it turn into rough mush and pulpy, and the sugar dissolved. Pour the mixture to a sauce pan and bring to boil, after that simmer for 30 minutes. Skim off any foam during the cooking process. Let cool and put it in a sterilized jars.
Place a bed of lettuce on each of 6 plates. Top with the chili, dividing it evenly among the plates. In a small bowl, combine the salsa and sour cream until well mixed, then spoon over the chili. Top each serving with the cheese and scatter the bell pepper, avocado, and olives evenly over the top. Serve with tortilla chips.
Measure ingredients in the order listed into baking pan. Insert baking pan into oven chamber, twist to secure. Close lid. Select: Sweet Bread Setting. Select"Regular" or"Dark" crust. Press start and wait till it is finished.
In a medium saucepan, over medium heat, melt butter. In a separate saucepan, heat cream until hot, being careful not to boil. Stir flour into butter, a little at a time, until well combined. Add salt, cayenne, white pepper and nutmeg. Cook, stirring constantly for about 1 minute. Add heated cream, whisking to incorporate flour mixture. Stir in lemon juice and continue to cook until smooth. Slowly add grated Gruyere and stir until cheese is melted and mixture is thickened. Whisk 1/3 of the hot cheese sauce into the 2 egg yolks, working quickly to incorporate. Add egg misture into the remaining sauce mixture in the saucepan and cook for 1 minute. Stir in shrimp. Serve over pasta as an entree, or with toasted bread points for an appetizer.
In a nonstick skillet melt butter on medium heat. Add patties and sprinkle tops with brown sugar and cinnamon. When patties start to sizzle turn them over and sprinkle other side. Let patties cook on each side until a nice crispy crust forms (usually 2-3 minutes on each side).
In a large pan or deep skillet, cook bacon over medium-high heat until crisp. Remove bacon and drain on paper towel, set aside. Drain most of fat from pan leaving 1 tablespoon, reserve excess fat. Add chicken to pan and brown on all sides, do not crowd the pan, transfer browned pieces to a bowl. Use more of reserved fat as necessary to brown all chicken. Set chicken aside. Reduce heat to medium-low and add remaining fat and/or butter. Add carrots, shallots, garlic, thyme(I prefer fresh thyme) pepper and salt. Saute for approximately 10 minutes or less if you prefer carrots a little crunchy. Sprinkle flour over vegetable mixture and cook stirring for 2 minutes. Gradually add wine and chicken stock, stirring gently to scrape the browned bits off the bottom of the pan. Bring to boil, stirring often for 5 minutes, until sauce thickens. Return chicken with any juices in the bowl to the pan, reduce heat and simmer gently for about 10 minutes. Add red pepper, olives and mustard. Simmer another 10 minutes or until chicken is cooked thoroughly and sauce is thickened. Taste and adjust seasoning as necessary. Crumble reserved bacon into the mixture and serve over the Dijon Mashed potatoes. Note: the flavours of this ragout benefit from being made a day ahead and refrigerating over night. I do not add the bacon until just before serving, so pieces will remain crunchy. This dish freezes well. Prepare the complete recipe, spoon potatoes around the edge of a large 12-16 cup casserole, spoon chicken mixture in the centre, cover with plastic wrap and wrap entire dish in foil. Freeze up to 2 months. Thaw in refrigerator for 48 hours and bake 350 degrees for about 1 1/2hours, until chicken and potatoes are hot and bubbly. To prepare potatoes: Peel and cut into chunks, put into large pot, cover with water add salt and bring to a boil, simmer until tender, 20 minutes. Drain and return to low heat, shaking pot to dry potatoes for 1 minute. Remove from heat, mash and gradually mix in cream and mustard. Season with salt and pepper to taste.
Melt butter in a skillet. Saute onions in the butter until golden. Soak the bread crumbs in the milk. To the bread mixture, add the meats, egg, onion, allspice, salt, and pepper. Mix until a smooth texture is achieved. Chill mix for an hour or so, to firm it up. Form mix into meatballs, using 1-2 tablespoons of meat per ball. (these should be smaller than a golf ball). If you are making these on a warm day, you might want to chill the formed balls again, so that you don't get flat sides when you fry them. Heat a large skillet over medium high heat. Melt a small amount of butter (traditional) or oil in the pan. Add enough meatballs to fill the pan very loosely. Shake the pan as you fry the balls, to keep the round shape as they cook. Continue to cook until they are evenly brown on all sides. Remove each batch to a warm platter in the oven, as you fry the rest. If you wish to make the gravy, deglaze the pan with a little water after each batch, and reserve the resulting drippings in a bowl. For the gravy:. When all of the meatballs have been fried, mix the flour and cream (or milk), and add to the reserved pan drippings in the skillet. Simmer for 10 minutes. If the mixture is too thick, add a bit of cream (or milk) to thin, then taste and season with salt and/or pepper as needed. Pour gravy over warm meatballs and serve with boiled potatoes and lingonberry sauce.
To make the crepes:. Beat the eggs and mix with the milk using a blender or electric mixer. Add the bran, flour, salt and sugar and beat well. Mix in the vegetable oil. Set aside and allow to stand for at least an hour before using. Stir and, if too thick, thin with a little milk. Pour one or two tablespoons of the batter in the middle of a hot, lightly oiled crepe pan (or frying pan). Tilt the pan to spread the batter and cook until the top is dry. Turn over and cook on the other side for about 15 seconds. Recipe should make 12 crepes. To make the filling:. Mix together the cornstarch and cheese in a saucepan. Add the milk, dry mustard, worcestershire sauce and eggs. Mix well. Cook over a low heat until the cheese melts, stirring constantly. Add half the bacon bits to the cheese mixture. Fill the crepes with 2/3 of the mixture and fold over. Place in a buttered shallow baking dish and spoon on the chopped tomatoes. Pour on the remaining sauce. Bake in a 350F oven for 20 minutes. Sprinkle with the chopped parsley and remaining bacon bits. Serve immediately.
Heat oil in medium sized pan. On medium heat, Add mustard seeds, fenugreek and asafetida powder. Heat until mustard seeds begin to "pop". Then lower the heat a little, add the spinach and salt. Cover and cook for about 10 minutes, stirring periodically. Uncover and cook for another 5 minutes. Voila, ready to serve!
Heat a large pot or Dutch oven (it has to be large to hold spinach before wilting) over medium-high heat. Heat 1-2 Tbsp olive oil, and saute onion until translucent. Add garlic, and continue cooking until onion just begins to brown around the edges, but garlic is not browning. Add spinach, with just the water clinging to the leaves, adding by handfuls as the spinach wilts and makes room for more, until all of the spinach is incorporated. If desired, drain the rendered juices from the pan before continuing. Season with nutmeg, lemon zest and juice, salt, and pepper, to taste, continuing to toss spinach until it is just wilted, but still bright green. Stir in toasted pine nuts, and drizzle with more lemon juice and olive oil if desired.
Pre-heat the oven to gas mark 8, 230°C or 450°F. First of all, the chicken and the grapes need to be at room temperature, so remove them from the fridge about an hour (half an hour on a hot day) before cooking. Snip off the strings and open out the chicken. Reserve four sprigs of tarragon for later, then strip off the leaves and chop them, reserving a tablespoonful. Now cut the grapes in half and finely chop the shallot. Next, in a bowl, combine the shallots, chopped tarragon and about two-thirds of the grapes, then place the whole lot inside the body cavity of the chicken. Then season the chicken with salt and pepper and place it in a roasting tin into the lower third of the oven and roast for 1 hour - without opening the door. (Because ovens vary, test the thickest part of the chicken with a skewer and if the juices run clear, it's cooked. If not, give it another 5-10 minutes.). What you now need to do is spoon out the grape stuffing and keep on one side. Then put a wooden spoon into the cavity and, using a spatula to hold the breast end, tip the chicken and let all the juices run out into the roasting tin. Transfer the chicken to a carving board and leave in a warm place to rest for 20 minutes. Meanwhile, place the tin over direct heat, add the wine and let the whole lot bubble and reduce by half - this will take about 5-6 minutes. Then whisk in the creme fraiche, add the stuffing and the rest of the grapes, and let it gently bubble for another 8 minutes. Finally add the reserved chopped tarragon, carve the chicken, spoon the sauce over and garnish with sprigs of tarragon. Notes on ingredients: For a 1.76kg chicken it will take an extra 10 minutes and may smoke a little because of the extra fat content but it's nothing to worry about.
Preheat the oven to 350 degrees. Prepare the egg noodles as described on the package. While they are cooking, saute onion and green pepper in olive oil until onion is soft and translucent. Add ground beef, chili powder, cumin, and garlic salt. Brown and mix well. Add tomato paste and 1 tomato paste can full of water (well mixed to pick up all the remaining bits of tomato paste) to the beef mixture. Drain corn and mix into beef mixture. Let simmer until noodles are done. Grease your casserole dish. When noodles are cooked to your satisfaction, drain them. Mix the beef mixture and noodles in the casserole dish. Top with grated cheese. Bake for 45 minutes.
Cut each wing into two pieces by separating at the joint; discard the tips. Heat the ginger slices in the oil in a wok; add a third of the wings at a time and brown. When the wings are browned, drain the oil and remove the ginger slices from the wok. Add the oyster sauce, sherry, sugar soy sauce, and water. Place the browned wings in the wok and simmer, covered, for 10 to 12 minutes. Cook another 12 to 15 minutes with the lid off, basting frequently with the sauce. When the wings are tender and nicely glazed, they are ready to be eaten.
Make the vinaigrette: whisk together the lime juice, vinegar, lime zest, ginger, and honey in a bowl; whisk in the oils. Season to taste with salt and pepper; set aside. Bring a pot of water to a boil and cook asparagus until just tender, about 5 minutes. As soon as the asparagus are tender, scoop them out of the boiling water and immediately plunge them into a bowl of ice water. When the asparagus are cold, drain and toss them with 3 tablespoons of the vinaigrette; set aside. Toss the crabmeat with 3 tablespoons of the vinaigrette; set aside. In a big bowl, toss the Bibb lettuce leaves with 3 tablespoons of the vinaigrette. Plate the salad: divide the dressed Bibb lettuce leaves among 4 large chilled plates. Place an avocado half on top of the lettuce on each plate and drizzle the avocado with a little vinaigrette. Arrange a bundle of dressed asparagus next to the avocado half; divide the dressed crabmeat among the plates, draping it over the avocado and asparagus. Garnish with the grapefruit sections and serve. Serving suggestions: because the texture of this salad is soft, serve with crisp crackers or toasted bruschetta; also good beverage choice would be a Mimosa-orange juice and champagne.
Preheat the oven to 200 C. Place the garlic and vegetables in a large shallow roasting pan, drizzle with the olive oil and season with salt and pepper. Place the cod fillet on top of the vegetables and bake for 20-25 minutes, or until the cod is golden and the vegetables are crisp. Serve the cod with the roasted vegetables, sprinkled with torn parsley. You may also enjoy a bit of mayonnaise on the side.
Pound each breast between sheets of plastic wrap to a uniform thickness of about 1/2 inch. Spread with mustard. In a large skillet, melt butter over medium heat. Add chicken and cook 3-4 minutes on each side. Stir salsa and lime juice together and add to skillet. Simmer gently, uncovered, until chicken is cooked through and sauce has thickened, about 6-8 minutes. Sprinkle with cilantro.
Adjust an oven rack to the middle position. Preheat oven to 375°F. Spread rice in a 8x8 glass baking dish. Combine the onion, oil, and salt in a medium saucepan. Cover and cook over medium-low heat, stirring occasionally, until the onion is softened, 8-10 minutes. Stir in the broth and bring to a boil. Once broth is boiling immediately pour it over the rice. Cover the baking dish tightly with a double layer of foil. Bake until rice is tender, about 1 hour 10 minutes. Remove baking dish from oven, uncover, and fluff the rice with a fork. Stir in the parmesan, parsley, basil, lemon juice, lemon zest and pepper. Cover the dish with a clean kitchen towel and let stand for 5 minutes. Uncover and let the rice stand for 5 minutes longer before serving.
Preheat oven to 350°. Cut bacon in 1/2 inch pieces and cook until crisp. Remove from skillet. Mix flour with salt and pepper. Coat chicken in flour mixture. Brown chicken in bacon fat. Do not crowd chicken in the pan. Add butter if you need more fat. As chicken browns, put in 3 quart casserole dish. Add potatoes, onions, and garlic to skillet and brown lightly. Add to chicken. Put thyme and broth in skillet. Heat and scrape crust from skillet. Pour evenly over chicken and scatter bacon pieces on top. Cover and bake 40 minutes. Add parsley and wine. Uncover chicken and increase heat to 425°. Bake 15 minutes longer or until potatoes are tender.
Heat olive oil over medium heat. Saute the parsley, onion, tomatoes, garlic, carrot, and spices until onion is tender. Add the chicken broth, rice and chicken peices. Bring to a simmer, reduce heat and cover. Simmer about 45 minutes. (Add more water if soup becomes thicker than you like). Remove chicken. Cool slightly and remove meat from bones. Add cut up chicken back into soup. Add the peas and white wine. Let simmer additional 15 minutes.
Place ketchup, jelly, hot sauce, garlic powder and onion flakes in a small saucepan, and stir over medium heat until jelly melts and everything is well mixed. Place meatballs in a crock pot or large sauce pan and cover with sauce, stirring to mix everything up. Heat on low setting for 20 minutes on the stove or several hours in the crock pot, until meatballs are hot and sauce sticks to them well. Serve hot.
Cook the chicken: pat the chicken thighs dry with a paper towel, then season with salt and pepper on all sides. Heat 1 teaspoon oil in a large pan over medium-high heat. Add the chicken thighs to the pan, skin side down, for 6-7 minutes, until the skin is golden brown and crisp. Flip the chicken and cook 5-6 minutes on the other side, until juices run clear when pierced with a knife. Set aside. Meanwhile, prep the remaining ingredients: halve, peel, and finely dice the onion. Peel and grate the ginger. Mince or grate the garlic. Core and dice the tomato. Mince the jalapeno, removing the ribs and seeds if you prefer less heat. Chop the cilantro. Slice the lime into wedges. TIP: Make sure to thoroughly wash hands and surfaces after handling the jalapeno. The heat is transferable and can burn more than just your throat! Pour off and discard all but 1 Tablespoon oil from the pan you cooked the chicken inches Add the onion and jalapeno (to taste) to the pan and cook, tossing, for 4-5 minutes, until softened. Add the garlic, ginger, garam masala, and cumin to the pan and cook an additional 1-2 minutes, until fragrant. Add the tomato, rice, raisins, stock concentrate, and 1 3/4 cups water to the pan. Season with salt and pepper. Bring to a simmer, cover, and cook for 12-14 minutes, the rice is nearly tender. Stir the peas into the rice, then nestle the chicken thighs on top, skin side up. Increase the heat to high and cook, uncovered, for 3-5 minutes, until the chicken is heated through and rice is tender. Squeeze a few lime wedges over the pan and sprinkle with cilantro. Plate the dish and serve with remaining lime wedges.
Preheat oven to 425* Roll out dough into desired shape. Press garlic over dough and spread. Sprinkle with oregano and basil. Place on bottom rack of oven for 12-14 minutes or until golden brown. While crust is cooking, place lettuce, onion, tomato,olives, and dressing into a large bowl and toss to coat. When you remove the crust from the oven, immediately sprinkle with mozzarella and 1/2 of the parmasean cheeses. While still warm top with salad mixture. Use remaining cheese to top salad. Serve immediately.
Preheat oven to 350 degrees. Mix spaghetti, chicken, broth, soup and ranch mix in a 2 quart casserole dish. Sprinkle cheese and bread crumbs over the top. Bake for 25 minutes or until hot and bubbly.
Whisk the egg, milk, and cream together and set aside. Combine the flours, cornmeal, sugar, baking powder and salt. Add the butter, coarsely chopped. Work the butter into the flour mixture leaving some clumps slightly larger others. Slowly add the milk mixture until the dry mixture is just wet. The dough should be rough and sticky, but hold together in a ball when lightly kneaded. If it is too wet, add a bit more all purpose flour. Turn the dough out onto a lightly floured surface and shape it so it is about 3/4 inch thick. Cut the dough into equal sized pieces and form the scones. Place on a parchment lined baking sheet, and refrigerate until ready to bake. Preheat the oven to 425F Brush the tops of each scone with a bit of milk, and sprinkle with a bit of raw sugar if desired. Bake for 12 to 15 minutes, or until the tops are golden brown. Cool on a wire rack, and serve immediately.
Prepare barbecue (medium heat). Stir jelly, cilantro, vinegar and chili in heavy medium saucepan over low heat until glaze comes to simmer. Reserve 1/4 cup glaze in saucepan; pour remaining glaze into small bowl. Brush chicken all over with glaze from bowl. Set pan of reserved glaze at edge of barbecue to rewarm. Place chicken, skin side down, on barbecue. Grill 4 minutes; brush with glaze from bowl. Using tongs, turn chicken over. Grill 5 minutes. Brush with glaze from bowl. Turn chicken again and grill until cooked through, about 2 minutes longer. Transfer chicken to plates. Spoon glaze in saucepan over and serve.
Pour the cream and salt into the Bosch bowl. Using the cookie paddles place the lid on the mixer, both pieces and turn to the #2 setting. You will begin to see the butter separate in approximately 3 minutes. Add the ice cubes and mix another minute. Place a large strainer over a bowl and pour the butter into that, letting the whey and butter separate. I do not do a lot of rinsing & squeezing. Put the solid butter into a plastic tub with a nice shape and press it into the container, continueing to drain off the whey as it surfaces. I place it in the coldest spot in my fridge and just pour off the excess whey when I open it to use a bit. This is a soft nice butter and it may be a bit crumbly when hardened.
Peel and quarter tomatoes. Core peppers and cut into 5-6 pieces lengthwise. Peel and slice onion. Brown onion in oil. Add paprika (stir rapidly and vigorously.) Add green pepper and tomato. Stew slowly over moderate heat. Salt to taste. Variations:. A.) To basic Lesco, add 1 clove garlic when browning onions. Add a few caraway seeds and 2 cubed potatoes. B.) To basic lesco, add polish sausage or frankfurters cut into chunks. This can be made with or without potatoes. C.) To basic Lesco, add potatoes and sausage. When done add 2 eggs and mix thoroughly.