HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cooking Instructions: The same recipe can be used for hare, with excellent results, by increasing quantities of other ingredients, since hare is much heavier than rabbit. Rabbit or hare should be treated in exactly the same preparatory way, i.e., being soaked in vinegar. (This only applies to wild varieties.) Served with fried potatoes on the side, this is a piquant dish, or if you prefer a milder taste to counterbalance the richness of the rabbit, serve with plain while rice. A green salad is always welcomed as it adds a refreshing note. Rinse the rabbit pieces and put them in a salad bowl with the bay leaves. Sprinkle the vinegar over the pieces and let them marinate for at least 2 hours or preferably in the fridge overnight. Heat half of the olive oil in a saucepan, pat the rabbit pieces dry and fry them in it until they are quite brown on both sides. Take out and put on to a plate. When all the rabbit pieces have been fried, put them back into the saucepan along with the garlic cloves, bay leaves, spices, rosemary and the wine. Then add the tomato puree or tomatoes, sugar and the hot water. Season, cover and cook for about 1 hour. In the meantime, heat the remaining olive oil in a frying pan and gently fry the onions. Stir them occasionally, in order to make sure they turn golden all over, for about 15 minutes. Add the contents of the frying pan to the saucepan, and shake it so that the onions spread evenly. Then cover and simmer for a further 15 minutes. Serve with fried potatoes or plain white rice and a green salad.
Place potatoes in large saucepan; cover with cold water. Bring to a boil over high heat. Reduce heat; simmer uncovered until potatoes are tender, 15 to 20 minutes. Drain potatoes, then return to saucepan. Turn heat under saucepan to medium-low. Cook potatoes until dry, about 2 minutes, stirring occasionally. Add milk. Using a potato masher, mash potato mixture until fairly smooth. Remove from heat; stir in chives, salt and pepper. Transfer to a medium bowl, cover and refrigerate until cold. Potatoes will thicken as they cool. Form potato mixture into 12 patties about 3 1/2 inches in diameter and 1/2 inch thick. Melt 1 teaspoon butter in a large nonstick skillet over medium heat until hot and sizzling. Add three or four patties to skillet. Cook until golden brown, about 2 minutes per side. Keep warm in a 200 degrees F oven while cooking remaining patties in remaining butter. Serve warm with sour cream.
Place the fish in the water and bring up to a boil. Let simmer for 1/2 hour. Filter this stock through cheesecloth. Cut up the celery root, carrot, and leek into small pieces and cook in the filtered stock for 5-7 minutes. Remove the vegetables from the stock and put aside. In a heavy pan melt the butter, add the flour and cook with stirring for 2-3 minutes. While continuing to stir add the stock to the butter-flour mixture and continue to cook until well-blended and smooth. Mix together in a warm bowl the egg and the sour cream. Eventually add a little of the soup to this while stirring continuously. Continue to add up to 1 cup of the soup little by little until the egg-sour cream mixture has warmed through. Carefully add this mixture to the remaining soup being careful not to let it boil. Add the resserved vegetables to the soup and serve, each serving to be topped with some of the chopped chives.
pre heat microwave at 180 degrees celcius. place all ingredients except milk and butter in a plate. add melted butter and milk and to make a dough. flatten the dough with palms and give a shape to the cookies. place all the cookies in microwave on convection mode for 10 minutes at 180 degrees celcius. let the cookies cool down and then store them in jar.
Blend all ingredients until desired consistency for pesto. Salt to taste. Serve as a topping over a light fish or pan-fried chicken breasts.
Place chuck roast in crock pot and cover with wine and onion soup mix. Cook on high for about 3 hours. Add potatoes, carrots and onions and cook until soft. Remove meat from the crockpot and keep warm in oven. Mix flour and water and add to remaining crockpot mixture. Allow to heat until it thickens into gravy. Serving suggestion: coleslaw or cucumbers in sour cream.
Rinse the chicken both inside and out under cool running water. Pat dry. Season the chicken liberally both inside and out with salt and pepper. Place in a slow cooker. Scatter the onions, carrots, celery, garlic, thyme, and lemon juice over top of the chicken. Cover the slow cooker and set the temperature to high. Cook for 6 hours, undisturbed. Remove the chicken from the slow cooker, and pour the accumulated juices into a 2-cup heatproof container. Skim the fat from the top and transfer the liquid to a small saucepan. Dissolve the cornstarch in a small bowl with 2 teaspoons of water and whisk to form a slurry. Whisk the slurry into the juices and bring to a boil over high heat. Cook until thickened, season with salt and pepper, and continue to cook an additional 4 to 5 minutes. Cut the chicken into pieces and serve, with the thickened pan juices ladled over the top.
Preheat oven to 350°F. Mix flour, sugar, baking powder, anise seed, almonds and salt in large bowl. Beat eggs, vanilla and milk in separate bowl. Gradually add to dry ingredients, when mixed you may need to knead the dough a few times. Divide dough in half. Roll each half into a 12-inch long log. Transfer logs to greased baking sheet. Flatten log to 1-inch thickness. Bake 30 minutes or until slightly risen and firm to touch. Cool logs on wire rack 15 minutes. Transfer to cutting board. Using a sharp serrated knife, cut logs diagonally into 3/4-inch thick slices. Place slices in single layer on ungreased baking sheets. Bake 10 to 13 minutes or until crisp and golden. Cool on baking sheets. Place chocolate and oil in small microwaveable bowl. Microwave on HIGH 1 minute. Stir; microwave additional 30 seconds. Microwave additional 30 seconds, if needed. Stir until completely melted. Dip each biscotti halfway into chocolate mixture. Let stand at room temperature or refrigerate on wax paper-lined tray 15 minutes or until chocolate hardens. Store in covered container.
Sort and wash the beans; place in a large Dutch oven. Add water to cover 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans; return beans to the pot; stir in salt and pepper. Preheat oven to 300°. Fry bacon in a large skillet until crisp; remove bacon from pan using a slotted spoon; set bacon aside. Add onion and carrot to drippings in pan; saute 5 minutes or until golden. Add onion mixture, bacon, 2 cups water, and butter to bean mixture; stir well. Cover and bake for 2 1/2 hours or until beans are very tender, stirring every hour.
Preheat oven to 400. In a large bowl, mix together meatball ingredients until well-combined. Shape into balls (I made mine about 1.5 inches, which yielded about 35 meatballs, but 1 inch is probably standard), and place on a greased baking sheet or in a 9x13 baking dish. Bake for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside. While the meatballs are baking, whisk together all of the sauce ingredients until blended. Once meatballs have finished cooking, you can either dip each meatball individually (using a toothpick) in the sauce mixture. Or you can pour the sauce over the meatballs and gently stir them until covered. Serve warm, and sprinkle with additional garnish if desired.
Put chicken into crock pot, remove any skin first. Pour 1 jar of sauce over chicken. Cook 6-8 hours cooking time. Optional: At the last hour of cooking time, sprinkle Uncle Ben's converted rice on top.
Place evaporated milk and coffee granulates in blender; cover. Blend until coffee is dissolved. Add ice cream, ice and sugar; blend until smooth. Pour into glasses. Sprinkle with cocoa.
Preheat oven to 375 degrees F. Grease a 12-cup muffin tin with nonstick cooking spray or butter. In a small bowl, mix together 4 tablespoons wheat bran and 2 tablespoons soy flour and sprinkle it evenly over each of the 12 cups of the muffin pan. In a larger bowl, whisk together the remaining ingredients until completely blended. Fill each muffin cup only 2/3 of the way with the mix, leaving room for them to rise, and bake for about 20 to 25 minutes, or until tops start to brown. The muffins are done when lightly browned and a wooden toothpick inserted in the center of a muffin comes out clean. Remove and let cool before taking out of the pan.
In a small bowl, mix together first five ingredients until smooth. Cover and chill until serving time. Boil asparagus for 5 minutes (until crisp-tender). Drain (I've served this dish hot by tossing the asparagus in the pan with the dressing and heating for 1-2 minutes at this point). Rinse with cold water and drain again. Cover and chill until serving time. To serve, gently toss asparagus spears with dressing. Sprinkle lightly with poppy seeds, if desired.
Cut off the dirty stem ends of the enoki mushrooms. Separate them into threads. Combine them with the spinach, bean sprouts, yellow peppers and almonds in a salad bowl. Combine the remaining ingredients in a blender; process on medium speed for 15 - 20 seconds, until pureed. Pour the dressing over the salad and toss just before serving.
Mix together the flours and sugar. Add the egg and milk and stir to form a viscous dough. Meanwhile heat the oil in a pan to a depth of about 6cm. Once the oil is hot add the batter 1 tbsp at a time and fry until golden. Remove with a slotted spoon, drain on kitchen paper and serve once all the mandazi are done.
Heat oven to 350°F Spray bottom of 13x9-inch pan with cooking spray. In large bowl, stir all Cookie Base ingredients until soft dough forms. Press dough in bottom of pan using floured fingers. Bake 15 to 18 minutes or until golden brown. Cool completely, about 1 hour. In small bowl, beat all Filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over cookie base. In microwavable bowl, microwave all Frosting ingredients on High 30 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows.
The the walnuts: Prepare a piece of parchment paper or lightly grease a baking sheet. Set aside. Combine water and sugar in a saucepan. Bring to a boil. Stir until the sugar is dissolved. Add in the walnuts, stirring constantly. Cook for 5-10 minutes or until thickened. Place the walnuts on the parchment paper or baking sheet. Separating them carefully. Allow them to cool fully. An alternative to this is to simply toss the walnuts in a skillet with some white sugar and heat over medium-high heat, tossing constantly until the sugar is melted and caramelized. For the sauce: Whisk this together over a low heat until warm. You want a very pale yellow color, if the color is too pale, add a dash more tumeric. Remove from heat. The the shrimp: Clean and dry shrimp well. Whisk egg whites lightly in a bowl, add the shrimp and coat well. Combine the flour and cornstarch with some salt and pepper. Dredge the shrimp. Fry shrimp in hot oil, 3-5 minutes until the breading is golden and the shrimp are pink. Fry only a couple shrimp at a time, transferring to a paper towel to drain. Continue until all the shrimp are cooked. Toss the shrimp and honey dew and/or cantaloupe melon balls in the warm sauce. Top with candied walnuts and a light sprinkling of coconut. Serve over rice!
Heat the oven to 500 degrees. Halve the potatoes lengthwise, then cut each half into 5 wedges. Place the potatoes on a baking sheet and drizzle with about 3 tablespoons of the olive oil. Add the crushed garlic to the potatoes and sprinkle with the rosemary; season with salt and pepper. Toss the potatoes and garlic to evenly coat in the olive oil and seasonings, then roast for 25 minutes or until tender and golden at the edges. Once the potatoes have cooked for about 12 minutes, heat the remaining 1/4 cup of extra-virgin olive oil in a skillet over medium-high heat. Season the fish with salt and pepper. Combine the cornmeal, flour, cheese and the lemon zest on a plate, and coat the fish evenly. Add the fish to the skillet skin side up and cook until deeply golden brown on both sides, turning occasionally, about 8 minutes total. While the fish cooks combine the tomatoes, parsley, scallions, lemon juice and a drizzle of olive oil in a small bowl. Season the sauce with salt and pepper to taste. Serve the fish with a little of the sauce on top and with the potatoes alongside.
Butter a 13x9 inch casserole or baking dish. Put peaches in a large bowl, sprinkle with lemon juice; toss to coat. Add the sugar, spices and 3 1/2 T flour; toss to coat. Pour mixture into the prepared pan, spreading evenly. Dot with the butter pieces. Drizzle with cream. Seat aside. NOTE-Last five ingredients listed are for the dough. To make the dough, mix the 2 c flour with the baking powder and salt. Cut in the shortening. Make a well, pour in the buttermilk and mix until well incorporated. Roll dough out on a floured surface then place on top of peach mixture. Cut four steam vents into the dough. Bake 40 minutes at 350 degrees, until bubbly. Spoon into bowls and serve with ice cream.
Combine butter, cocoa, sugar, and milk in a large saucepan. Bring to a full boil, reduce heat and simmer for one minute stirring constantly. Add vanilla and peanut butter mixing well. Stir in oats. Quickly drop onto waxed paper by the spoonful or desired amount. Let cool and enjoy. Do not under or over cook ingredients in saucepan. Once oats are stirred in drop onto wax paper immediately. I do not suggest in double batching this particular recipe.
Heat a frying pan over a medium heat and cook the sugar until it starts to melt and turn golden. Add the butter and then mango wedges (take care as the mixture may spatter) and cook for a couple of minutes until the mango is nicely coated in the sugary syrup. Add the orange zest and juice, then simmer for 2 minutes. Serve hot with a sprinkling of pistachios and some vanilla ice cream.
Put all ingredients in mixer bowl. Mix ingredients on medium speed until well blended. Whip on high speed for 10-15 seconds. Serve chilled.
FOR JAVA BROWNIES: Combine flour, baking powder and salt in small bowl. Combine water, coffee granules, sugar and butter in medium, heavy-duty saucepan. Cook over medium heat, stirring constantly, until mix comes to a boil. Remove from heat; stir in 1 cup morsels until smooth. Stir in eggs one at a time, mixing well after each addition. Stir in flour mixture. Pour into greased 9-inch square baking pan. Bake in preheated 350F oven for 18-25 minutes, or until wooden pick inserted near center comes out slightly sticky. Cool in pan on wire rack,. FOR JAVA FROSTING: Combine cream and coffee granules in small, heavy duty saucepan over low heat, stirring constantly until dissolved. Add remaining morsels; stir until smooth. Remove from heat. Stir in powdered sugar; stir vigorously until smooth. Chill until spreading consistency. Spread over cooled brownies. Sprinkle with cocoa.
Spray muffin tin with non-stick cooking spray. Combine flour, baking soda, cinnamon and salt in a medium bowl and put aside. Drain peaches and reserve 1/3 cup of syrup and then puree in a blender, until smooth. Whisk the peach puree, sugar, egg substitute and oil. Add Kashi cereal and mix well. Add flour mixture and stir until dry ingredients are just moistened. Fold in the raisins. Add muffin mixture to muffin pan, and bake for 15 to 20 minutes.
Shell the eggs and stick 4 cloves in each egg. Heat the vinegar and when boiling add the salt, pepper and mustard. Put the eggs in a glass jar and pour boiling vinegar mixture over them. Cover tightly and let stand 2 weeks in the refrigerator before using.
Cake: Place raisins in a bowl and pour boiling water over them, set aside. In large mixing bowl, mash beans with a fork. Add eggs, oil and sugar, beat well. Combine flour, baking soda, baking powder, cinnamon and salt. (I sometimes add a 1/2 tsp nutmeg, 1/4 tsp cloves to spice it up a little!). Stir into bean mixture. Drain raisins and reserve liquid. Add raisins, nuts and vanilla to batter. If batter is too thick, add a little of the raisin water, stirring to combine. Pour mixture into a greased 13" x 9" baking pan. Bake at 325 degrees for approximately an hour or until tester inserted in centre comes out clean. Remove from oven and let cool in pan on rack. Icing: Combine sugar and cream in a heavy-bottomed saucepan over medium heat. Bring to a boil, cook for 2 minutes. Add butter, remove from heat and stir in nuts, coconut and vanilla. Pour evenly over the cake, allow to cool before cutting. Note: edited to reduce 1 cup oil to 1/2 cup and 1/2 cup applesauce and reduced the sugar from 2 to 1 1/2 cups with good results. This recipe will makes 24 large muffins, baking time is 30 minutes. Enjoy!
To marinate the steak: Place the meat in a resealable container. Pour the marinade over the meat and move the meat around to make sure it's evenly coated. Marinate in the refrigerator 6 to 8 hours. To grill the steak: Place the beef on the grill, directly over the coals, and leave undisturbed until grill marks form, then rotate the meat 90 degrees to create a second set of marks. After 2 to 3 minutes, turn the beef to cook on the other side, using the same technique to form the grill marks. Transfer the beef to a work surface and slice. To serve: Serve the steak in a soft warm tortilla, with guacamole (recipe 242317), Pico de Gallo (recipe 240039), grated cheddar cheese, shredded lettuce, sour cream, jalapeno slices, refried beans and Mexican Rice.
bring a large pot of water to a boil. cook the broccoli & cauliflower florets for about 1 minutes in the boiling water. draing the florets & run cold water over the cooked vegetables to stop the cooking process. shake of the excess water from the florets. in a large bowl stir together the remaining indgredients until combined. add the florets & toss gently to coat with the dressing. cover & refrigerate until ready to serve. the flavors will meld together in allowed to stand for 1 hour. taste & adjust the seasonings before serving.
Preheat the oven to 450 degrees F at least 40 minutes before baking. In a large bowl combine flours and salt and mix ingrediants thoroughly. Slowly add water, stirring with a wooden spoon until the mixture forms a soft dough (you many not need to add all the water.) With your hands, work the dough into a ball. Place on a clean, floured work surface and knead for about one minute. The dough should be firm and pliable, not sticky. Divide the dough evenly into 12 balls. Place the balls on a lightly floured surface. Flatten each ball into a thick 4-inch pancake. Generously flour the work surface and with with a heavy-duty rolling pin roll each portion of the dough as thin as possible into an 8" to 9" round. These breads are meant to be roughly shaped. Thinness is more important than the shape. The dough should be thin enough to see your hand through it. Place several rounds of dough on an ungreased baking sheet and place in the oven or place on a baking stone with a baker's peel. Bake until the top of the bread is firm and lightly browned, about 3 to 4 minutes. Baking time will vary and will also depend on the number of breads placed in the oven. With tongs or your fingers, turn the bread over and bake until the other side is slighly browned, 3 to 4 minutes more. (The bread should be rather bumpy, puffy, and irregular, with occaisional pockets full of air.) Transfer the bread to a wire rack to cool. Repeat wtih the remaining rounds of dough. The bread cools quickly and can be served immediately.
If using bacon, cut into cubes. In a frying pan, saute the onion till softened but not browned. Add the lardons or bacon cubes, and brown them. Add the canned tomatoes and the chopped sun-dried tomatoes. Season with salt and pepper and simmer for 15 minutes, stirring occasionally. Meanwhile, cook the malfadine al dente. Strain (reserving 2 TBS of the water), then pour into the pan with the prepared sauce, adding the reserved 2 TBS pasta water and then leaving the pasta to flavor 1 minute. Add the butter and the parmesan or romano cheese, take the pan off the heat and mix everything well. Transfer to a serving dish and serve immediately.
Preheat oven to 325F; line two 12 cup muffin pans with paper liners and coat with nonstick spray. Whisk together flour, baking powder, baking soda and salt in a bowl; set aside. cream sugar and butter in a stand mixer with a paddle attachment on medium speed until white and fluffy; about 5 minutes. Add egg yolks, 1 at a time, beating well after each addition; mix in syrup and vanilla until incorporated. Mix 1/2 the dry ingredients into butter mixture, followed by the buttermilk, then remaining dry ingredients; blend until just incorporated. Beat whites to stiff peaks in a bowl with a mixer on high speed; fold into batter with coconut and hazelnuts. Fille liners to the top with batter and bake until toothpick inserted in center of a cupcake comes out clean, about 20-25 minutes. Cool cupcakes in pan for about 20 minutes, transfer to a rack, then when completely cool frost with icing. Icing:. Whip cream cheese and butter together in a large bowl with a mixer at medium speed until combined. Add syrup and cream, then beat in powdered sugar until creamy. Generously frost each cupcake. Garnish with shredded coconut and hazelnuts.
Line 8x8 baking dish with half of Pepperidge Farm dressing. Cook squash, carrots and onion in just enough water to cover until tender. Drain well. Mix sour cream and soup and add drained veggies. Pour on top of dressing and top with more dressing. Bake at 350 degrees for 1/2 hour.
Using electric mixer, mix cream cheese and butter very well. Gradually mix in milk. Mix in flour and jalapenos. Stir in corn. Pour into a 9X9 (or equivalent) greased casserole dish. Bake at 350 for 50-60 minutes, or until bubbling and golden brown on top.
Chile Paste - Wearing rubber gloves, stem and seed the chile pods and cover with near-boiling water. Let steep for 30 minutes, then pour off the water and puree the softened pods in a food processor until they form a paste. Pass through a sieve to remove skins and errant seeds. Set aside. Chili - Dice the chuck neatly into 1/2 to 3/4-inch cubes (partially freeze the meat for easier dicing). Heat the bacon fat in a really big skillet, and working in batches, saute the beef and pork until no longer pink. Drain off the fat. Place the meat, along with several grinds of pepper, the onions and garlic, in your favorite chili pot and add 1 1/2 cups of the beef or chicken broth. Bring to a boil, lower to a simmer, and cover. Keep the lid on, and your hands off, for 90 minutes. After 90 minutes, stir in the chili powder, cumin, oregano, salt, tomato sauce, chocolate and half the chile paste. Cover and cook for another half-hour or so. Check for consistency. If it's too thin, scoop out the meat and reduce the sauce by bringing to a boil, and when you're happy with it, return the meat to the pot. Stir in the brown sugar. (If it's too thick, add some more of the broth.) Or, simply add the maize flour and let simmer 5 minutes. Cook, uncovered, for 10 more minutes, and check for seasoning. You can add more salt, chili powder and cumin if you like, or more chile paste if you want to amp it up, or more brown sugar if you like it sweet and hot. Serve with a squeeze of lime and a dollop of sour cream. Have cheese handy. And serve with a bowl of beans on the side, if you must.