HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook the rice. If you have a rice cooker, you can put it in there and forget about it for a while and do the other stuff. If you don't, cook the rice the normal way, but keep an eye on it. It's best if you have transparent lids. If you don't know how to cook rice, check the notes on this recipe for that, but you'll kick yourself, it's stupidly easy. Depending on how you cook it and how much, rice takes between 10 and 20 minutes, so while that's going, get out your sausages and cut them into discs. Use a cutting board. A clean one. I'm looking at you, single men. Don't tell me that's clean, I can see where you sliced cheese earlier. Go wash it. It'll only take a minute. I'll wait. Put the chopped sausage discs into a large pan and cook them in a little bit of water. Make sure you use a large pan, even if you don't think it's worth dirtying a large pan for a few sausages. Drain the water (just hold the lid on there and turn the pan sideways over the sink). If the rice is done cooking, put all the rice in with the sausage. This is why we use the large pan. Add your spices. We use Thyme and Oregano, but you can use whatever you think will make it taste best.if you want spicy, maybe add some cayenne or cajun spices. If you want savory, maybe add some dill or coriander instead. It's up to you. You are responsible for your own taste buds. stir it all together in the pan until it's as mixed as you want and until it's warm enough to eat. Put it on a plate or eat it out of the pan. If you're going to eat out of the pan, make sure anyone else you might be serving gets theirs first. TA DAAAA! Notes: Rice. You'll need a pot, the lid, rice, 2 TBSP of butter, and water. Figure out how much rice you want to make and put double that much water in the pot. Boil the water. Add the rice and the butter. Lower the heat to halfway between medium and low and put the lid on it. Wait (about fifteen minutes) but keep an eye on it. If you don't see water and there's no bubbles coming up any more, listen for the pucka-pucka of boiling water near the bottom of the pot. If you don't hear that, take the rice off the stove, it's done. Also, ignore the serving sizes attached to this recipe. It says four cups, but that's because the yield section wouldn't accept 'I've never measured it' as a viable answer. If you've only cooked one sausage and half a cup of rice, then you've probably got two cups of food, but this yield thing is ridiculous, so just ignore it.
Pulse all ingredients in food processor until mixture resembles coarse meal. Refrigerate for 1 to 2 days for flavors to fully develop. Serve.
In a large soup pot, heat the oil over medium-high heat. Add the sausage, onion, and garlic; cook for 5 to 6 minutes, or until no pink remains in the sausage, stirring frequently to break up the meat. Add the remaining ingredients and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 30 minutes.
Combine milk and salt. Soak the bread cubes in the milk for about 5 minutes. Remove and drain on paper towels. Heat olive oil in a large skillet. Dip bread cubes in flour. Fry over medium heat until golden. Drain again. Place on a serving platter and sprinkle with confectioners' sugar and cinnamon.
For cake-----------------. Position rack in center of oven and preheat to 400°F. Butter 2 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of cake pans with waxed paper. Butter paper and dust lightly with flour. Sift flour and baking powder into medium bowl. Using electric mixer, beat eggs and yolks in large bowl until frothy. Gradually add 1/2 cup sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 4 minutes. Fold in flour mixture. Fold 1 heaping tablespoon batter into melted butter. Fold butter mixture back into batter. Divide batter between prepared pans. Bake until cakes are just golden brown around edges and toothpick inserted into centers comes out clean, about 10 minutes. Cool cakes completely in pans on rack. For Mousse---------------------. Pour liqueur into small bowl; sprinkle gelatin over. Let gelatin soften 10 minutes. Puree mangoes in processor. Measure puree and return 2 1/2 cups to work bowl of processor (reserve remainder for garnish). Add sugar to mango puree in processor and blend well. Set bowl of gelatin in saucepan of simmering water. Stir until gelatin dissolves. Add gelatin mixture to mango in processor and blend. Whip cream in large bowl to soft peaks. Fold in mango mixture. Transfer 1 cake layer to 9-inch-diameter springform pan with 2 3/4-inch-high sides. Spread mango mousse over cake. Place second cake layer atop mousse. Press lightly. Wrap tightly with plastic and refrigerate at least 4 hours. (Can be prepared 1 day ahead.) For Frosting------------------------ . Whip cream until soft peaks form. Add sugar and liqueur and beat until firm peaks form. Release pan sides. Transfer cake to platter. Frost top and sides of cake with whipped cream mixture. Press almonds onto sides. Garnish top with mango slices. Brush mango with reserved puree.
Preheat the oven to 375 degrees F. Thoroughly butter and flour the madeleine pans. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar and vanilla on medium speed for 3 minutes, or until light yellow and fluffy. Add 1/4 pound of the butter and mix. Sift together the flour, cornstarch, baking powder, and salt, and stir into the batter with a rubber spatula. Stir in the coconut. With a soup spoon, drip the batter into the pans, filling each shell almost full. Bake the madeleines for 10 to 12 minutes, until they spring back when pressed. Tap the madeleines out onto a baking pan lined with parchment paper and allow to cool. Dust with confectioners sugar, if desired.
Soak the wood chips in water at least 1 hour. Combine coffee, salt, brown sugar, paprika, chile powder, garlic powder, onion powder, cumin and black pepper in a bowl. Pat brisket dry; rub with coffee mixture. Remove grill rack, and set aside. Prepare grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add 1 1/2 cups wood chips to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Let chips stand for 15 minutes or until smoking; reduce heat to medium-low. Maintain temperature at 225°. Place grill rack on grill. Place the brisket in a small roasting pan, and place pan on grill rack on unheated side. Close lid; cook for 6 hours or until a meat thermometer registers 195°. Add 1 1/2 cups wood chips every hour for first 4 hours; cover pan with foil for remaining 2 hours. Remove from grill. Let stand, covered, 30 minutes. Unwrap brisket, reserving juices; trim and discard fat. Place a large zip-top plastic bag inside a 4-cup glass measure. Pour juices through a sieve into bag; discard solids. Let drippings stand for 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a bowl, stopping before fat reaches opening; discard fat. Cut brisket across grain into thin slices; serve with juices.
Combine all of the lemongrass sauce ingredients into a blender. Puree the ingredients until the garlic and lemongrass are finely chopped. Serve with "Grilled Beef in Grape Leaf" which is posted on RecipeZaar.
Prepare potatoes according to package instructions and sprinkle generously with all purpose seasoning of your choice. When potatoes are fully cooked, crumble bacon over the top and top with cheese of your choice. Good ones to try are chipotle cheddar, cheddar jack, or sharp cheddar. Return to the oven and bake 5-10 minutes until the cheese has melted. Remove from oven, cool for 2-5 minutes and garnish with chives. Serve with sour cream or your choice of condiments.
Brown stew meat. Add 2 cans of cream of mushroom soup with one can of water. Put in oven safe stew pot. Bake at 250 degrees for 4-6 hours.
Set oven to 350 degrees. Grease an 11 x 7-inch baking dish or two 9-inch square baking dishes or one 13 x 9-inch baking dish. Remove the outer wrappers from boxes of broccoli. Open one end of the box and microwave on HIGH for 2 minutes until thawed; drain and gently squeeze dry with hands. Place the broccoli and shredded chicken into the baking dish. In a medium bowl combine the soup with mayonnaise, sour cream, cheddar cheese, lemon juice, curry powder, salt and pepper and wine; mix to combine, then pour the sauce evenly over the chicken and broccoli in the dish; mix slighty with a spatula. In a bowl mix all topping ingredients together then sprinkle on top of the casserole. Bake uncovered for about 30-45 minutes.
In a large bowl combine beef, wine, bay leaf, cloves, onion and garlic. Cover and marinate in refrigerator for 4-12 hours. Melt 4 tablespoons of butter in large skillet and cook bacon until crispy; remove and set aside to drain. Remove beef from marinade and pat dry. Discarde marinade, reserving onion and garlic. Dredge beef with flour to coat. Brown on all sides in remaining bacon drippings in skillet, adding more butter if needed. Place browned beef in oven-proof casserole dish. Add onion and garlic from marinade, the thyme, beef stock and salt and pepper to taste. Cover and bake at 325 degrees for 2 to 2-1/2 hours or until meat is tender. In skillet, melt 3 tablespoons of butter and cook mushrooms until golden brown. Stir in crispy bacon and season with salt and pepper. When stew is done, serve with mushrooms and bacon and sprinkle with parsley.
Mix the first 6 ingredients together. Spread on muffins. Cut into quarters and freeze on a cookie sheet. These store well in a plastic bag in the freezer until ready to cook. Cook from frozen at 400° for 10 minutes or until nicely browned and bubbly.
Ginger Brown-Butter: Slice the unpeeled ginger root into 1/4 inch rounds. set aside. Sift flour and ground ginger. Set aside. Whisk together the eggs and sugar until combined. Beat in flour and ground ginger. set aside. In a small saucepan, heat butter with vanilla bean and ginger root over high heat until brown and foamy. Continue heating until bubbles subside and the butter is dark brown and smoking. Whisking continuously, pour hot butter in a steady stream into the egg mixture. Combine well. Strain and discard vanilla bean and ginger root. The ginger brown-butter can be made to this point and refrigerated for a week. Warm to room temperature before using. Poaching the Pears: Combine all ingeredients except pears in a stainless steel saucepan. Peel, halve and core pears and drop immediately into liquid. Place a clean kitchen towel over the pears on the surface of the liquid, to keep them submerged. Bring to a boil and reduce heat to just below a simmer until the pears can be easily pierced with a wooden skewer. Spread pears on a parchment lined sheetpan and refrigerate until cool. These will keep covered for a couple of days. Reserve 1 cup of the poaching liquid. Assembling The Tart: Preheat oven to 350. Line a 10-inch tart ring with sweet tart dough. Pour or pipe ginger brown butter into the pastry shell, filling to 1/2 inch of the top. Place pears, cut side down on a cutting board and cut them crosswise into 1/8 inch slices. Keep the sliced pear halves in tact. Press slightly to shingle the slices and slightly elongate their shape. Slip a thin offset spatula under each of the sliced pear halves and place on top of the brown butter, stem end toward the center. Arrange pear halves around the tart like the spokes of a wheel. If there is room in the center add another pear half or additional slices. You should have approximately 7 halves around the outside and one half in the middle. This will depend largely on the size of the pears. Bake for 1 to 1 1/4 hours, until well browned. Cool. Just before serving, boil the reserved poaching liquid until it reduces to 1/4 cup. It will be very thick. With a pastry brush, paint a thin layer of glaze over the pears. Remove tart from the tart ring and slice. Serve with vanilla or ginger ice cream.
In a glass,ceramic,or enamel-coated pot place first 6 ingredients. Also if you want to add the pepper. Cover with 2 quarts water bring to a boil then simmer covered for 30 minutes. Strain as you pour each cup leaving the herbs roots and seeds to give off all they can. As I have the tea I replace water to the pot bring to boil then shut off keeping covered. Season to taste with lemon juice and honey. Sit back inhale the steam while you drink the tea. Hope you`re feeling better!
Preheat oven to 350*F. Spread corn out in a single layer on a lightly oiled baking sheet. Roast corn for 12 to 15 minutes. Cool and divide into 2 batches. While corn is cooking, prepare chopped ingredients(cilantro, garlic, jalapeno,and bell pepper). Combine 1 batch of corn with eggs, cornstarch, chopped ingredients, salt, and pepper. Puree in a food processor. Fold in remaining corn by hand. Heat corn oil to medium high in a skillet. Drop in 12 heaping tablespoons of batter and fry until golden brown, turn over and fry other side till golden brown. Serve with a dipping sauce if desired. Enjoy!
Put all ingredients (except egg noodles) in crock pot for 4 hours on high or 8 hours on low.
Peel and butterfly the shrimp. Set shrimp aside. Saute the onions and garlic in 2tsp olive oil. Add tomatoes and wine to onion and garlic and cook for 1/2hour over low heat (the longer the better the sauce. saute shrimp until just barely pink, add to sauce. Add fresh oregano,lemon juice and zest Pour everything into baking dish and crumble the feta on top. Bake 350 for 10-15 minutes.
Preheat oven to 350 degrees. Brush Kaiser rolls with 1 teaspoon Italian dressing over each side. Divide the meat among the 12 rolls and stack on bottom half of each roll. Add a few slices of onion on top of meat and top with 2 slices of cheese. Sprinkle lightly with Italian seasoning or oregano and add top of roll. Wrap each in aluminum foil making 12 flying saucer looking wraps. Bake in oven for 15 minutes. Serve warm right out of the foil.
Mix all ingredients in order until flour is moistened. Fill greased muffin tins or paper lined tins 3/4 full. Bake at 400 degrees for 20 minutes.
In a skillet saute onions in 4 tablespoons of butter about 3 minutes. In a saucepan, melt 2 tablespoons butter. Blend in flour, add cream and ketchup, stirring constantly until sauce thickens. Add salt, pepper, Tabasco, and lemon juice. Flame brandy and slowly stir in sauce. Combine contents of both pans: add crawfish tails and stir. Divide the mixture into 8nramekins and bake in 350 degree oven, until warm, approximately 12-15 minutes. Garnish with lemon slices and paprika. * 1 pound of cooked shrimp may be substituted for crawfish tails.
Combine olive oil, garlic, black beans, tomatoes, lime zest, Tabasco, oregano, cumin, and salt in pasta serving bowl. Set aside to warm to room temperature or, preferably, place the bowl (be sure it's heatproof) over the pasta pot to warm the ingredients while heating the water. Once the water comes to a boil, remove bowl and set aside. Cook pasta in large pot of boiling salted water until al dente. Drain pasta well and immediately add to sauce in bowl. Sprinkle with cilantro and toss. Serve the feta cheese separately in a bowl for each person to add as they wish. RECOMMENDED PASTA: 8 ounces rotelle (wagon wheels).
Combine espresso & chocolate syrup. Top with steamed eggnog and dust with cocoa or chocolate powder.
Place the potatoes in a large pot and add cold water to cover. Bring to a boil over medium heat and cook, uncovered, until tender, about 10 minutes for small potatoes, 20 to 30 minutes for large. Drain the potatoes, then rinse under cold running water to stop the cooking. Peel them with a paring knife and cut lengthwise into 1/2-inch-thick slices. Preheat the grill to high. Melt the butter, with the garlic and parsley, in a saucepan over high heat. Bring to a sizzle and cook, but do not let the garlic brown. Remove the pan from the heat. When ready to cook, preheat a vegetable grate for 5 minutes. Brush the potato slices with the butter mixture and arrange them on the hot grate. Grill, turning with tongs, until golden brown on both sides, 2 to 3 minutes per side. Season the potatoes with salt and pepper as they cook. Serve immediately.
This recipe is easiest if you measure everything ahead of time, so it is all ready to go! Mix together all of the liquids first, then mix in the sugar, and then the rest of the dry ingredients. Bake at 325 F for about 2 hours in a Bundt Pan and about 70 minutes in a regular cake pan.
Mix butter, garlic salt and onion powder together and set aside. Thread brussels sprouts onto metal skewers. Grill sprouts on medium low heat until they start to soften (about 10 minutes). Turn frequently and brush with the butter mixture every few minutes.
In a large saucepan saute the onion, peppers, and mushrooms in the olive oil over medium-high heat until soft and lightly golden, 7 minutes. Stir in the tomato paste and cook for 3 minutes. Pour in the sherry, add the salt, brown sugar, pepper flakes, garlic powder, paprika, thyme, oregano, parsley, basil, the tomatoes, stir to combine and bring to a boil. Reduce the heat to a slow simmer and cook for 30 minutes, stirring occasionally. Mash the roasted garlic cloves. Add the roasted garlic and stir to combine. Continue to simmer for 30 minutes. Add fresh basil. Serve over pasta of choice. For a smooth sauce use in immersion blender.
Mix together flour, baking powder,salt, cumin and corriander in a lerge mixing bowl. Stir in the soy milk and vegan sour cream, then knead it in the bowl till it holds together well, adding more flour if necessary. Place on a floured surface and continue kneading for about 5 to 10 minutes till the dough feels smooth and elastic. Form the dough into a ball and put it in a non-stick bowl, covered with a towel, to rest for an hour or longer. Take the dough out and cut it into 12 equal pieces. Form each into a ball and press the balls flat into round discs. Heat a large non-stick frying pan or griddle on medium heat. Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick. Lay it on the hot griddle and cook it over a medium heat for 2-3 minutes on each side or until it puffs up and some blackish-brown spots apear. Serve hot. To reheat, wrap them in aluminum foil, in packets of 5 or 6 breads (or less) and bake (in pre-heated oven) at 400 degrees for 10-15 minutes.
CAKE: Preheat oven to 350 degrees F. Generously grease and flour a Bundt pan. In a Mixmaster, mix all the ingredients on low until blended. Then beat for three minutes on medium speed. Pour batter into Bundt pan. Tilt pan and swirl batter around the outside rim about one inch above the batter. This helps the cake bake higher and flatter. Bake at 350 degrees F just until cake tester comes out clean (appx 60 minutes). Be careful not to overbake. GLAZE: Combine juice and sugar and mix well with a wire whisk or fork. I mix it in a large glass measuring cup that has a spout. It makes the next step easier. While the cake is still in the pan and hot, poke deep (not to the bottom) holes into the cake with the handle of a wooden spoon or anything that is round and about 1/3- inch in diameter. Make the holes starting about 1- inch from the edge and about 1- inch apart. Make about three rows of holes that zig zag so they are not in straight lines. Pour about 1 scant cup of the glaze SLOWLY into the holes and over the cake. Let the cake sit for about 15 minutes. Invert the cake onto a cake plate and tap the top and sides, or shake gently to loosen. Let it sit for a few minutes and the cake should easily release. Drizzle the rest of the glaze on top.
Preheat oven to 475. Line rimmed baking sheet or roasting pan with aluminum foil. Trim stem of cauliflower base so it will sit flat (do not remove core or florets will break apart). Place in prepared pan. Brush 1 tablespoon of oil over cauliflower florets; roast 15 minutes. Rotate pan in oven; roast until gold brown, 15 to 20 minutes more(leave in a few minutes longer if you prefer your vegetables extra tender). Meanwhile, combine lemon zest, parsley, lemon juice, capers and remaining 1 tablespoon of oil in small bowl. Set aside. Transfer roasted cauliflower to serving plate; brush with lemon oil mixture all over cauliflower. Sprinkle with salt and cut into eight pieces.
Wash and quarter bell peppers. Combine with salt and let stand for 24 hours at room temperature. Preheat oven grill, thoroughly wash salted peppers, pat dry. Place on baking tray, skin up, under the grill and bake until skin gets black. Let cool a bit, then remove skin. Puree with garlic and olive oil in a blender or food processor. Store in airtight jar in the fridge for up to two weeks.
Preheat oven 425 F degrees. Mix flour and cereal. Gradually stir in oil. Mix a little ice water at a time (start with 1/4 cup) until dough begins to form a ball and pull away from the bowl. Roll out to the thickness of a cracker on a floured surface and cut into desired shapes. Bake on an ungreased cookie sheet 10-12 minutes or until lightly brown. Cool completely. Store in an airtight container.
In a large bowl, dissolve yeast in warm water. Blend in cardamom and 1 tablespoon sugar and let stand 5 minutes. Stir in remaining 2 tablespoons sugar, milk, oil and salt. Add 2 cups flour and beat at medium speed of electric mixture until smooth. By hand, stir in remaining flour, enough to make the batter very heavy, but to sticky to knead. If you have a heavy duty mixer you could do it all in the machine. Place batter in 2 well greased one pound coffee cans. Cover with greased plastic lids (dough may be frozen at this stage). Let cans stand in warm place until lids pop off tops, about 1 1/2 hours (if frozen, allow cans to stand for 4 to 6 hours in warm place). Remove lids and bake at 350°F for 45-50 minutes. If using a 2 pound can, bake for 1 to 1 1/4 hours. Cool for 10 minutes, loosen crust around edges with a knife and let bread slide from can. Place loaves on wire rack to continue cooling. This can also be made in 2 bread pans.
Cut loaf of bread lengthwise in half. Scoop out soft center of bread being careful not to break the crust. Sprinkle both top and bottom with Viva Italian dressing. Fill the indentions of both sides with romaine lettuce, onions, and tomatoes. Layer ham, salami, turkey and cheeses to desired thickness. Slice into chunks to serve.
Mix cake mix, jello, oil, eggs, and orange juice. Beat 3 minute at medium speed. Pour into 3 greased cake pans or 13x9 greased pan. Bake at 350 for 25-30 minute for cake pans and 35-40 minute for 13x9. Mix confectioners' sugar and lime juice. Pour over warm layers or 13x9 cake. Mix sugar, butter, cream cheese and vanilla and cream together with mixer. Frost cake when cooled and enjoy!
Heat up the oil in a skillet. Cut the tortillas into medium size pieces, either triangle shaped or whatever shape you fancy, and fry in the oil. When tortillas are almost fried (or hard), add the green onions and continue to cook. Add the bouillon, stirring the tortillas, and add the tomato sauce, stirring until everything is covered with the sauce (you might need the whole can). Crumble the cheese on top, turn off the heat and cover the skillet for about 1-2 minutes. To serve, add some of the cream on top. ** If you don't have Mexican cream at your local market, you can use regular sour cream, it tastes good, too!
In a Dutch oven, brown meat with onion, green pepper, and garlic. Meanwhile, in a blender, process beans with liquid until smooth. Drain fat from Dutch oven; add the beans and remaining ingredients. Simmer, uncovered, for 35-40 minutes.