HumbleIntelligence/food-ner-1-Million huggingface dataset:
Divide cauliflower into florets, wash, blanch briefly in boiling water, and drain. Wash bell pepper, remove stem and seeds, and cut into thin slivers. Over highest heat, heat the empty wok, then add oil and swirl to heat. Add cauliflower and stir-fry briefly. Add bell pepper, sugar, salt, and MSG, tossing after each addition. Transfer to serving platter, and serve as part of a Chinese meal: rice, soup, and a balanced variety of dishes--one per person.
Preheat the oven to 350°F. Make sure a 10" x 4" tube pan is clean, dry and free of grease. Grate the chocolate bars on the fine holes of a cheese grater, NOT a teeny-holed citrus grater. (Make sure you do find orange-flavored dark chocolate-- it is not very difficult to find, and absolutely essential to the recipe). Separate the eggs, and let the egg whites come to room temperature; about 15 minutes. Sift 1 cup of flour, 1/4 cup of the sugar, and the salt onto a piece of waxed paper. Sift them together a total of three times. Beat the egg whites until frothy. Add the lemon juice and continue beating. Sprinkle the remaining cup of sugar, 1/4 cup at a time, over the egg whites and continue beating at medium speed until the egg whites are glossy and form soft peaks that bend over at the top. Do not overheat, or the egg whites will lose their volume. Sift 1/4 cup of the dry ingredients over the egg whites and fold. Gently stir in the vanilla extract and orange rind. Alternately fold in the chocolate and remaining dry ingredients, working in small batches, until just incorporated. Pour the batter into the tube pan and bake for 45 minutes, until the top is lightly browned. A knife inserted in the center of the cake should come out clean. Remove from the oven and invert the pan. Allow the cake to cool for 30 to 45 minutes. Run a knife around the edges of the pan and tube to loosen the cake. You can serve this as is, or with a little whipped cream, or ice cream-- whatever your heart desires. Enjoy!
Cook the potatoes. When done cooking, drain the water and mash them in the pot. Transfer them to a mixing bowl. Whip in the eggs, cream or milk, salt to taste, and 4 tablespoon butter; beat until very fluffy. Turn into a buttered 1-quart casserole and sprinkle with the bread crumbs. Dot with remaining two tablespoons butter. Bake in a moderately hot oven (375 degrees farenheit) for 20 to 25 minutes or until the top is nicely browned. Serve hot.
Start cooking those noodles, first dropping a bullion cube into the noodle water. Brown the garlic, onion, and crumbled beef in the oil. Add the flour, salt, paprika, and mushrooms, stir, and let it cook five minutes while you light a cigarette and stare sullenly at the sink. Then add the soup and simmer it--in other words, cook on low flame under boiling point--ten minutes. Now stir in the sour cream--keeping the heat low, so it won't curdle--and let it all heat through. To serve it, pile the noodles on a platter, pile the Stroganoff mix on top of the noodles, and sprinkle chopped parsley around with a lavish hand. I copied it word for word.
Place the spinach in a large pan with just the water that clings to its leaves after washing. Add a large pinch of salt. Heat gently until the spinach has just wilted, then remove from heat and drain, reserving any liquid. Either chop the spinach finely using a large knife or place it in a food; processor and process into a fairly course puree. Heat the oil in a large, heavy saucepan. Add the onion, garlic and chile and cook over low heat, stirring occasionally for 4 - 5 minutes, until softened. Add the rice and stir until all the grains are well coated, then pour in the stock and reserved spinach liquid. Bring to a boil over medium heat, then lower the heat and simmer for about 10 minutes. Add the spinach and season with salt and pepper to taste. Cook for 5 - 7 minutes more, until the rice is tender. Check the seasoning and serve in warmed soup plates with the grated Pecorino cheese.
Soak cucumber slices in salt water overnight. Drain and rinse. Make a syrup of last 5 ingredients and bring to a boil. Put cucumbers into syrup and reduce heat to below boiling point. Stir constantly for 4 minutes. Place cucumbers in hot sterile jars. Bring liquid back to boiling point and pour into jars. They will seal.
Put soup in pan and add can water. Add peas. Add tuna. Add chili or pepper flakes (optional). Heat to boil and enjoy.
Cook pasta according to package directions and drain. Spray a with cooking spray and cook beef, 1/2 cup mushrooms, onion and green pepper and drain fat. Stir in the tomato sauce, oregano, garlic powder, onion powder and pepper and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Place pasta in an 8-in. square baking dish coated with cooking spray. Top with meat sauce and remaining mushrooms. Sprinkle with 1/2 cup mozzarella and 4 teaspoons Parmesan. Cover and bake at 350° for 35 minutes. Uncover and sprinkle with remaining cheeses. Bake 5-10 minutes longer or until heated through and cheese is melted.
Put all ingredients, with pepper (to taste) into a pan and whisk together until blended. Heat gently, whisking all the time until the mixture thickens. Pour into hot sterilized jars or bottles and seal. Variations~ Add either tomato paste, anchovy sauce, curry powder, chopped hard boiled eggs etc for any flavouring of your preferred choice. Add any chopped herbs which compliment the food being served. E.G. Add Tarragon for chicken, Basil for pasta. Add chopped capers, gherkins, parsley, tarragon and chervil to make a tartar type cream to serve with fish.
Combine the flour with the seasoned salt and pepper in a bowl. Light coat the beef cubes with the flour mixture. Heat oil in a heavy pot over medium-high heat until hot. Brown the beef on all sides; remove to a bowl. Add in onion, celery, thyme and oregano; cook stirring and scraping down the browned bits. Add in the garlic and dried red pepper flakes (if using) saute for 1 minute. Add in tomatoes, bay leaves, consomme, Worcestershire sauce and wine. Return the beef back to the pot. Season with pepper. Cover and simmer on top of the stove until the beef is very tender (about 2 hours). Serve with cooked noodles and sprinkle with grated Parmesan cheese if desired.
Finely chop all peppers, parsely, celery, spinach and mushrooms. Brown beef and pork. Add ground Pepperoni . Add everything else to the pot and simmer 20-30 minutes until it is all cooked through. Can or Freeze.
Heat milk in sauce pan to a simmer. Put the lemon zest and vanilla bean in a bowl, and add the hot milk. When cool, cover and allow to infuse for about 8 hours or overnight in the refrigerator. Strain the milk into a sauce pan, add half the sugar, and bring to a simmer. Whisk the egg yolks with the remaining sugar until combined. Gradually dribble the hot milk into the egg yolks, half a cup at a time, whisking to heat the yolks without cooking them. When all the milk has been added, cook the mixture over medium heat, stirring continuously, for about 4 to 5 minutes or until the mixture is thick enough to coat the back of a spoon and leave a trail when a finger is run over the spoon (Don't overcook the eggs; doing so will change the flavor of the gelato). Stir in a pinch of salt, and straininto a heatproof bowl set over ice. Cover, and refrigerate for at least 6 hours or overnight. Transfer mixture to an ice cream machine, and process according to directions. Transfer gelato to a container and return to freezer for about 2 hours. Serve in chilled glasses.
In a saucepan, heat the oil, then saute the meat over medium heat until it begins to brown. Add the onions and hot pepper; saute for 6 minutes. Then add the garlic and cilantro; saute for an additional 1-2 minutes. (Be sure not to let the garlic brown or it will taste bitter.). Stir in the undrained chickpeas, tomatoes, salt, pepper, cumin, thyme, beef broth and water; bring to a boil and then cover and simmer over medium heat for 50 minute or until the meat is done. Then uncover and cook at medium-high for another 10 minutes until the sauce has thickened up just a little. Stir in the olives and lemon juice and simmer over low heat for 5 minutes. Serve with thick slices of rustic bread to soak up the flavorful broth.
Cook macaroni al dente. Brown ground beef and add peppers until tender. Break up packets of noodle soup mix over the beef. Add milk and water and bring to a boil. Add most of the cheese and stir until combined. Pour into a 13 x 9 casserole dish and top with remaining cheese. Bake at 350 for 20 minutes until heated and cheese is melted.
If using baby carrots, half or quarter lengthwise. Heat a large non-stick skillet over medium heat. Add cumin, caraway and mustard seeds to dry skillet. Cook and stir until seeds are toasted and begin to pop, about 3 to 4 minutes. If you don't have cumin or mustard seeds, try about 1/4-1/2 teaspoon powdered and add with carrot juice in next step. Carefully add carrot juice and bring to a boil. Reduce heat and simmer until mixture is reduced by three-quarters, about 4 minutes. Add butter and stir until just melted. Strain, discard seeds and set aside, keeping warm. In the same skillet, cook the carrots in olive oil over medium heat about 15 to 18 minutes (depending on whether your carrots are large or small julienne) or until tender, turning occasionally. Add carrot juice reduction, stir in lime juice, and salt and pepper to taste. Sprinkle with herbs to serve.
In a bowl, combine the tomatoes, peppers, onion& parsley. Whisk oil, 3 T. vinegar, salt& pepper. Add to salad& toss. Cover& refrigerate at least 1 hour. Just before serving, taste& correct seasonings as desired. Sprinkle with feta cheese (don't mix it in).
Combine all ingredients except seafood, salt and pepper in slow cooker. Cover and cook on low 6-8 hours, adding clams and liquor during the last hour and remaining seafood during the last 15 minutes. Season to taste with salt and pepper.
Combine all ingredients in 4 quart dutch oven, bring to boil, cover reduce to mild and simmer for about 1 1/2 hours or until carrots are soft. Is that simple enough? -- You bet, easy too and you'll love it. I don't use a lot of salt because smoked cured ham has plenty. If you like your soup, soupier, you can add more chicken broth. One of my favorite sources for smokey ham chunks is Farmland pre-packaged pieces, available at your local Walmart. You gonna love this bean soup, cuz it's so easy and delicious. If you want to add celery go ahead, it doesn't add much flavor, and it's more prep work.
Mince boiled eggs using all egg whites and 2 egg yolks in this recipe. Mix oil, vinegar, garlic and eggs marinate 2-3 days. Add mayo - chill add salt and pepper to taste.
Place brisket into slow-cooker. In a bowl, mix together all remaining ingredients; pour over beef in the slow-cooker. Cover and cook on low for about 8 hours or until desired doneness is reached. Let rest before slicing; serve with juices.
In a large bowl, combine peaches, pineapples, and vanilla pudding mix. This includes the juices from the cans. Mix well until pudding is dissolved. Stir in strawberries, banana, blueberries, grapes, and sugar if desired. Chill.
In a medium bowl, mix the pineapple, mango, corn, tomato, parsley and onion. Season it with salt, cayenne and cumin, to taste. Serve over grilled fish, chicken or tofu.
Cut the top off the tomatoes, scoop out the seeds& pulp. Use the seeds & puld in some other recipe. Salt the inside of the tomato and put them upside down on a paper towel to drain for about15 minutes. Meanwhile combine the bacon, chives, lettuce and Mayo, season with salt and pepper (remember that you have already salted the inside of the tomatoes). Fill the tomatoes just before serving.
Dip the cheese strings into the egg and then into the crumbs. Heat the oil in a skillet and fry until crisp and golden-brown. Place in a plate and serve.
Preheat oven to 350. Spray a 9 x13 baking dish or casserole with cooking spray. Arrange cooked macaroni in an even layer over the bottom of the dish, add a layer of cooked chicken and follow with the steamed broccoli. Heat a non-stick pan over medium heat, add the butter and oil. Saute the onion til translucent, add the minced garlic and stir to incorporate and remove from heat. In a medium mixing bowl, mix together the sour cream, soup and curry powder til well blended. Add the onion/garlic mixture, stir to incorporate. Spoon this mixture evenly over the top of the mac/chicken/broccoli casserole. Spread the grated cheddar cheese evenly over the top. Sprinkle liberally with paprika. Bake at 350 for 45 minutes Let rest 5 minutes before serving.
Boil lentils in pot of water until soft. Beat egg, add salt, thyme, turmeric and chopped onion. Add drained lentils, stir thoroughly and add sufficient breadcrumbs to make a fairly solid consistency. Shape into rissoles. Chill covered in fridge approximately 30 minutes. Heat oil. Fry until golden brown.
Stir molasses and water together, then add the other ingredients. drop by teaspoonfull on greased cookie sheet. cook at 350 for 10-12 minutes.
Heat oven to 350 degrees. In a medium pot, heat the vegetable oil until shimmery. Add cubed potatoes, and cook, stirring occasionally, until potatoes brown on all sides, 10 minutes or so. Remove, and drain. Add frozen peas to a small pot of boiling water, and cook just until water returns to boil for a minute. Drain, and set aside. Season the chicken breasts on both sides with salt and pepper. In a large oven-proof skillet, melt butter over medium heat, and when sizzling, add the chicken breasts and saute until nicely browned on both sides, 5 to 7 minutes a side. Place pan with chicken in oven, and bake 10 minutes or so, until chicken is cooked through (it should be opaque white, and juicy, but not pink in the center. If pinkish when you cut into it to examine, bake another 5 minutes). Remove chicken to plate and keep warm. Place skillet back on medium heat (be careful: handle will be hot), add mushrooms and garlic and cook, stirring, until mushrooms brown slightly and render some liquid. Add potatoes, peas and half the parsley, and heat through. Place chicken breast in center of serving plate, and drape the vegetables over the chicken breasts attractively. Garnish with remaining parsley.
In a large pot, combine limeade, lemonade and lemon-lime soda. Mix in the lime sherbet. Serve cold. If using for Halloween, you could put it in a cauldron with worm candies.
Take cores out of apples. Chop figs and hazelnuts. Add grated lemon rind, sugar and cinnamon. Add 1 tbs juice from the lemon. Press fig mixture into apples. Spoon 2 tbs lemon juice over the apples. Bake at 180 C for 15 minutes.
Saute garlic and onion in oil. Add pork, saute until all the pork fat renders out. Add water, cover and simmer 10 - 15 minutes. Season with salt, patis, and pepper. Add cabbage, stir, and cook an additional 5 - 10 minutes. Let cool to room temperature. Egg Wrappers: Separate yolks from whites. Beat egg whites until frothy. Add yolks and beat enough until is is all blended (don't over mix). Add cornstarch mixture to the eggs and mix well. Let stand 5 - 10 minutes for bubbles to settle. Brush hot skillet with oil (low-medium heat). Give the egg mixture a quick stir. Pour roughly 2 tbs of the mixture onto the pan and rotate the pan around to spread out the mixture until its about 7 - 8 inches in diameter. Cook for about 1 - 2 minutes and then flip and cook the other side for about 1 minute. (Makes 20 wrappers). Sauce: Combine sugar, salt (if desired), soy sauce and water in a saucepan. Bring to a boil. Add cornstarch solution and stir until sauce has thickened. Prepare lumpia: Place once lettuce leaf in the center of a egg wrapper. Put roughly about 2 tbs of pork filling onto the lettuce leaf. Starting at the bottom of the wrapper, slightly fold up the bottom of the wrapper slightly over the filling. Then take the left side of the wrapper and fold over the filling and continue to roll to the other end to make a nice "roll.". Cover finished rolls with wax paper until all lumpia are rolled. Prior to serving, microwave for a few seconds to warm and serve with the brown sauce.
Preheat broiler to high. To roast the poblano peppers, drizzle them with EVOO, season with salt and pepper, and place on a cookie sheet. Transfer to the broiler, turning every 1-2 minutes, until charred on each side. Remove from the oven, place in a brown paper bag and seal to keep the steam in for about 10-15 minutes. If you do not have a brown paper bag, place in a bowl and cover with plastic wrap for about 10-15 minutes. After that time, peel the skin off, remove the seeds and stem, and chop into bite-size pieces. While the peppers are steaming in the bag or bowl, place a large dutch oven over medium-high heat, add 2 tablespoons EVOO, 2 turns of the pan. Add the steak and brown, about 3-4 minutes per side. Add the red onion, garlic, chili powder, cumin, coriander and smoked paprika to the pot and cook for about 4-5 minutes. Add the beer, scraping the bottom of the pan with the back of a wooden spoon to release any brown bits. Add the tomatoes, chopped poblano peppers, lime zest and juice, and simmer for 10-15 minutes. To serve, ladle a portion of the chili into a bowl and top with grated manchego cheese and finely sliced scallions.
Cook spaghetti according to package directions. When pasta is done, drain and return to pot. Add butter, salt and pepper to taste. Mix well and serve.
At least a few hours and up to 1 month before you plan to cook, make the butter. In a small skillet over medium heat, heat the oil. Add the cilantro, shallot, and garlic and cook for 2 to 3 minutes, stirring often, until the shallot is soft. Transfer to a bowl and set aside to cool. In a medium bowl, cream the butter with a fork. Add the cilantro mixture and blend well. Transfer to a 12-X-12-inch sheet of waxed paper and form into a log about 8 inches long in the center of the sheet. If the mixture is too warm to handle, just refrigerate for a couple of minutes until it is ready. Roll the butter up in the waxed paper to make a firm log and twist the ends to hold it tight. Place in the freezer until firm. One hour before you plan to cook, make the rub. In a small bowl, mix together the chili powder, salt, granulated garlic, onion powder, and smoked paprika. Add the oil and mix well. Place the steaks on a big platter and brush the wet chili rub evenly on both sides on the steaks. Refrigerate until it is time to cook. Prepare the grill for cooking over direct medium-high heat. Place the steaks directly over the cooking grate. Cook for 4 to 5 minutes per side for medium-rare, or to your desired degree of doneness. Remove to individual serving plates and top each steak with a couple of thin slices of the butter. Let rest for 5 minutes before serving.
Saute mushrooms in butter in a medium saute pan until they shrink, about 5 minutes. Add onions and cook until they soften (3 minutes). Add garlic and cook until fragrant (2 minutes). Add sherry and let it reduce slightly (2 minutes). Taste for seasoning and add salt and pepper. Add rice and toast, stirring for two minutes. Transfer mixture to a pot suitable for cooking rice with a tight-fitting lid and add 2 cups chicken broth. Bring to boil and then simmer for 12 minutes (or until rice is cooked). When rice is fullly cooked, add cheese and stir.
Using a pan, warm up both tortillas. On one of the tortillas spread some of the cheese all over the tortilla. Them add the rest of the ingredients, remember mushrooms is optional. Then add some more cheese on top of the ingredients to make the other tortilla stick. Becareful when flipping the quesadilla over. Toast until cheese is melted.
Stir butter, flour and milk over low heat until sauce thickens--be careful not to scorch it. Add cheese and continue to stir in sauce so cheese melts. Meanwhile, sautee' mushrooms in additional butter with garlic. After cheese has melted in sauce, add mushrooms. Pour over pasta. Note: I've found with this recipe that there's no such thing as "too much" garlic. The flavor is really absorbed by the mushrooms. I typically use 6-8 cloves.
Microwave the the cream cheese in a medium microwave-safe bowl on HIGH for 20 seconds; Add in the Parmesan cheese, garlic and basil; mix well to combine, then season with salt and pepper to taste. Slice the bread in half lengthwise. Evenly divide and spread the mixture over the cut sides of the bread. Top with the sliced tomatoes, then sprinkle a small amount of salt over the tomato slices. Broil about 5-inches away from heat with the oven door partially open for about 5 minutes. Cut into desired size slices.
Bring a large pot of water with 2 teaspoons of the salt to a boil; add the fusilli. Cook until al dente. Warm 1 tablespoon of the olive oil in a large skillet over high heat. Add the zucchini, scallions, pine nuts, lemon peel, red pepper flakes, and 1/2 teaspoon of the salt; cook, tossing frequently, until zucchini is well browned and tender, about 5 minutes. Use a slotted spoon to transfer zucchini to a serving bowl. Remove lemon peel from pan. Mince 1/2 teaspoon of the peel and discard the rest. Squeeze half the lemon over the zucchini. Turn heat to medium-high and swirl in remaining olive oil. Add the chicken, minced lemon peel, and remaining salt; cook, stirring, until golden, about 7 minutes. Drain fusilli, reserving 1/4 cup of the cooking water. Add fusilli, zucchini, and reserved cooking water to skillet. Cook 1 to 2 minutes. Transfer to a bowl and top with the basil and, if using, Parmesan.
Prepare the noodles: Boil the noodles in the 3 quarts of water, with 1 tablespoon of the olive oil added, until tender. Drain and shock in a rinse of cold water. Re-drain and set aside. Season the steak pieces with the kosher salt and pepper. Over medium-high heat, fry the steak pieces in 2 tablespoons of olive oil, stirring frequently, until they are nicely browned on all sides. When browned, remove the steak pieces and add the 3 tablespoons of butter to the drippings -- reduce the heat to medium. When the butter has melted, add in the garlic and stir for 30 seconds and then, slowly whisk in the Wondra flour to form a fast roux (one minute). Then, again while whisking, add the beef broth. When the broth begins to boil and thicken, reduce heat again, to low, and add the Kitchen Bouquet, sugar, mushrooms, and seasoned salt. (Taste before adding the salt to make sure it's not salty enough already -- regular beef broth often contains enough salt on its own for this dish.) Allow to simmer until it begins to bubble, about three minutes, and remove from heat. Serve by plating noodles (re-heated in microwave), and then spooning beef tips/gravy over them.
Fry the onion in 3 tbsp of margarine or oil until golden, add the chicken pieces and brown on all sides. Season to taste with salt and pepper, add raisins and apricots, and continue to cook for a minute or two longer, turning the fruit in the fat. Sprinkle with cinnamon, cover with water and simmer gently, covered, until the chicken is very tender and the sauce reduced. Bone the chicken if you like. Wash and cook the rice, but do not steam it. It should be just partially cooked. Put 2 tbsp melted margarine or oil at the bottom of a large heavy saucepan. Spread half of the partly cooked rice over this, cover with the chicken pieces, pour the rich fruity sauce over them and cover with the remaining rice. Cover the pan with a cloth, put the lid on tightly, and steam over a very low heat for 20 to 30 minutes. The cloth will capture the steam rising from the rice and help to make it fluffy. Serve all mixed together.
In large bowl, combine chicken, grapes, cheese, almonds, pickles, celery, and olives. In small bowl, mix mayonnaise and seasoned salt until well blended. Pour over chicken mixture and toss lightly to coat evenly. Cover and refrigerate at least 2 hours. Serve on lettuce, if desired.