HumbleIntelligence/food-ner-1-Million huggingface dataset:
If the kielbasa is frozen, thaw it a little. Place fresh kielbasa in pot with 1 quartered onion, several peppercorns, garlic cloves, 1 teaspoon marjoram (optional) and half a bay leaf. The addition of spices helps replace the seasoning that boils out during cooking. Add enough boiling water to cover. Cover and simmer on very LOW heat for about 50-60 minutes. Too rapid boiling may cause the sausage to burst. DO NOT prick sausages; they become dry. Let cool in cooking liquid. Sausage comes out moist and delicious, but not brown. Can be frozen after cooking. Wrap very well. Vac seal if you can.
In food processor, process butter, lemon zest and juice, oregano, garlic, chile pepper and pepper until smooth. Add tuna and pulse just to blend. Transfer to a serving bowl. Cover and refrigerate for at least 2 hours.
Arrange chicken in dish just big enough to hold 2 breasts flat. Mix remaining ingredients well. Spoon over chicken, cover and marinate in fridge at least 1 hour. Turn chicken over and marinate at least 1 more hour. Bake, covered at 375* for 20 minutes. Baste chicken and bake uncovered for about 20 more minutes or until tender.
Proof yeast in 1/2 cup of the water: mix the water and the yeast and teaspoon of flour in a cup; cover and let sit until it's bubbly and active (5- 10 minutes). Mix the yeast/water, the milk and the rest of the water in a large bowl. Stir in 2 cups of flour (always stir in the same direction) until smooth. Add the salt, oil and cumin seeds and stir well. Add the remaining flour 1/2 a cup at a time until the dough is too stiff to stir. Turn out dough onto a lightly floured board. Knead well, until the dough is springy; only add enough flour to keep the dough from sticking to the board. Let dough rise in a lightly oiled bowl, covered with plastic, in a cool place for a few hours (warmer rising spot= shorter rise; I prefer leaving it longer). When the dough has risen to about double its original size, knead it down. Preheat the oven to 500°F. I use unglazed quarry tiles in my oven when I make naan, attempting to mimic the tandoor ovens that are supposed to be used. If you don't have baking tiles, just use a baking sheet (I guess). Cut the dough into 12 equal pieces and form them into balls. Brush the top of each ball lightly with melted butter or ghee and let it sit for about 20 minutes before shaping (by the time you've formed the last ball, the first one has usually sat long enough). Shape and bake naan two at a time: first smoosh the ball down flat with your fingers, then stretch it out into an oval shape. Transfer to the oven using a baking peel, or some other lightly floured thing you can use to slide the breads into the oven. Bake for about 6 minutes, or until puffy and getting brown. Yum!
Arrange tomatoes in a baking dish. Season with salt and pepper, then dot with butter. Bake at 375 F for 20 minutes. Mix diced veggies with brown sugar and cook over low heat in a medium pan, stirring, for about 10 minutes. Make a paste of flour, 1 tsp salt, lemon juice, and a small amount of water (enough to make a paste). Stir into the veggie mixture and cook until thick and smooth. Pour over baked tomatoes.
In a food processor or blender, grind all of the rub ingredients. Place in a shallow dish. Pat Halibut fillets dry with paper towels.Brush both sides of fish with olive oil. Dip in rub, covering the fillets evenly. Let sit for 10 minutes. Grill over high heat (make sure grill is well oiled before placing fish), about 5 minutes per side, or until fish turns opaque and grill marks are nicely browned. Serve with grilled vegetables, hummus and warm pita bread.
Please note that Food.com did not recognize RumChata as an ingredient, so "rum" is listed twice with RumChata in parentheses. RumChata (a liqueur) IS what you need. Place ice cream & rums in blender. Blend until smooth. Pour into glass. Garnish with a sprinkle of freshly grated nutmeg. Add Candycane & serve.
Beat oil, vinegar, mustard, and mayonnaise together with a wire whisk. Cook and drain pasta as directed on package. Rinse with cold water; drain. Mix pasta and remaining ingredients in medium bowl. Toss with dressing mixture. Cover and refrigerate at least 1 hour to blend flavors.
Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs, adding asparagus 6 minutes before pasta will be done. Meanwhile heat butter in a large nonstick skillet over medium-high heat. Add shrimp; saute 3 to 4 minutes until cooked through. Remove with a slotted spoon to a plate. Add sherry and white part of scallions to skillet. Bring to a boil, reduce heat and simmer uncovered until liquid is reduced by half. Add Alfredo sauce and reserved juice from tomatoes; stir until blended and hot. Drain pasta and asparagus; return to pot. Add Sauce, shrimp and tomatoes; toss to mix and coat. Sprinkle with green part of scallions.
Preheat oven to 350 degrees F. Cream sugar and butter in a large bowl until blended. Add cream cheese, increase speed to high, and beat until light and fluffy, about 2 minutes. Beat in vanilla and almond extracts. Gently fold in flour and nuts and stir until blended. Lightly flour hands and roll dough into 1 inch balls. Gently press balls flat with bottom of a small glass. Bake on ungreased cookie sheet until lightly browned and puffy, about 14 to 18 minutes. Allow cookies to cool in pan for about 2 minutes; tranfer to wire rack to cool briefly. While cookies are still warm, gently toss them in a plastic bag filled with powdered sugar. Remove and return to wire rack to cool completely.
Melt butter in skillet and saute onion, celery, parsley and mushrooms. Pour over bread crumbs in very large mixing bowl. Add all seasonings and toss well together. Pour enough broth to moisten, add beaten eggs, and mix together well. Pack lightly into crock pot. Cover and set to high for 45 minute then reduce heat to low and cook for 4 to 8 hours. (Check on it every so often and add more broth if necessary).
Wash dressed rabbit with water and cut into serving pieces. Combine eggs and one cup of the milk; add one cup flour gradually, then salt and beat until smooth. Dip rabbit pieces into batter and fry in hot butter until golden brown, about 15 minutes. Reduce heat and continue cooking until tender, 30 to 40 minutes, turning frequently. Place on a heated serving platter. To make gravy; add remaining flour to fat in pan, add remaining milk gradually, stirring constantly. Bring to a boil, stirring constantly, and season with salt and pepper. Pour over cooked rabbit pieces and garnish with jelly and a sprinkle of parsley.
Mix raisins and applesauce, set aside. Combine sugar, shortning and egg, beat until fluffy. Stir in applesauce and raisins. sift flour with salt, soda and spices, add and mix well. Stir in nuts. Drop soft dough by spoonfuls about 2 inches apart on greased baking sheet. Bake at 375 degrees for 13-15 minutes.
Heat the oil in a large pot or saucepan. Over high heat, fry the onions and garlic, stirring continuously. Add the ginger, curry powder and all the spices and continue stirring for a minute. Season to taste with pepper and add the salt. Reduce heat slightly. Add the meat and fry it until it is browned on all sides. (This may be easier if you remove the onions, garlic and ginger mixture and set them aside, then return them to the pot after the meat is browned.). Add the vinegar and stock, plus all the other remaining ingredients (except the apricot jam, yoghurt, and bananas). Cover. Reduce heat. Simmer over a low heat, stirring occasionally, until everything is tender, approximately 1 1/2 hours for lamb and 2 hours for mutton, maybe a little longer. Stir in the apricot jam and the yoghurt a few minutes before serving. Serve this curry with yellow rice and a variety of sambals and atjars.
preheat oven to 425 degrees. Coat 2 foil-lined baking sheets with non stick cooking spray. Arrange carrots, parsnips, and brussel sprouts evenly on first baking sheet. Drizzle with 2 Tbs olive oil and sprinkle with 1 Tbs of Italian seasoning and 1 tsp each of salt and pepper. Arrange beets on half of the second baking sheet and roll up in foil making a pouch. Place salmon filets on remaining half of sheet; lightly coated with the remaining 3Tbs olive oil. Sprinkle with remaining salt and pepper and drizzle with lemon juice. Bake the sheet with carrots and veggies 35-45 minutes or until tender, stirring occasionally. Bake the salmon sheet pan for 15 minutes or until the fish flakes with a fork. Transfer vegetables to a platter and top with the salmon.
In bowl, mix flour, first six tablespoons of butter, eggs, baking powder, sugar, salt, and milk with a spoon to form a lumpy batter. Melt the remaining two tablespoons of butter and brown sugar in cast iron skillet on low heat. When sugar and butter are melted, sprinkle in about 1 cup of well-drained fruit. Pour batter mixture on top so that all fruit is covered. Bake in center of oven at 350 degrees for 35 to 40 minutes until center of cake tests done. Remove skillet from oven and immediately invert the skillet onto platter. If the cake doesn't drop on the first try, re-heat the skillet for a minute or two on the stovetop to loosen the sugars, but be careful as the fruit and sugar is very hot.
Pour cake mix into a large bowl. Whisk dry mix to remove lumps or sift it into the bowl. Add pecans to the dry cake mix and stir well. In a liquid measuring cup, add the egg. Add enough oil to the egg to bring the mixture to 1/2 cup. Add enough water to bring the mixture to 2/3 cup. Beat mixture together with a fork. Add egg mixture to cake mix in large bowl. Mix well. Using a teaspoon or small ice cream scoop, gather balls of dough, rolling them into perfect circles. Place 12 on a cookie sheet and bake 8-12 minutes at 350 degrees F. If they get golden brown, they are too done. Pulling them out around 10 minutes should be perfect. Let the cookies cool 5 minutes before transfering them to a plate or container.
Preheat oven to 350 degrees Fahrenheit. PREPARE MEAT MIX: In a large bowl, combine 1/2 cup medium cracker crumbs (about 11 crackers), ground beef and ground pork, tomato paste, eggs, finely chopped onion, finely chopped green pepper, salt and dash of pepper. Mix well. Pat half of the meat mixture into the bottom of an 8x8x2-inch baking pan lightly coated with olive oil. PREPARE FILLING: Combine 1/2 cup medium cracker crumbs, small-curd cottage cheese, one 3-ounce can of chopped mushrooms, drained (about 1/2 cup), snipped parsley, and dried oregano (crushed between fingers). Spread filling mixture evenly over meat in pan. Top with remaining meat mixture. Bake in moderate oven (350 degrees Fahrenheit) for 1 hour. Let meat loaf stand 10 minutes before serving. Makes 8 servings.
Put first eight ingredients in pot and bring to the boil. Turn down the heat and simmer for as long as it takes for the vegetables to soften then allow to cool. Blend till smooth. Reheat and serve with the creme fraiche.
Blend all ingredients with half of the water in a blender. When almonds are pureed, add remaining water a little bit at a time until desired thickness. Dressing should appear thin as it will thicken upon sitting for more than a half hour.
Beat together butter, egg, vanilla, and enough flour so dough is no longer sticky. Work in nuts. Chill until firm enough to shape and roll into balls. Place on ungreased cookie sheet. Dip thumb in flour. Press firmly in middle of each cookie. Bake 15 mins or til golden brown on the bottom (350F). Remove from oven. Sprinkle with artificial sweetener. Allow to cool. Fill hollows with jam or jelly. keep refrigerated.
Spray an 11x15 baking dish with non-stick cooking spray. (I use a jelly roll pan because the sides are the perfect height for 1-inch tall treats & it makes it very easy to level the mixture.). In large pan or dutch oven, melt butter over low heat. Add marshmallows & stir until completely melted. (I use a heavy duty Kitchenaid rubber scraper to help chop up the marshmallow chunks & whip the mixture until smooth.). When marshmallows are melted & smooth, turn off heat & add almond extract & food coloring. Stir well. Remove from burner & add rice krispies. Stir till combined. Turn mixture out onto prepared jelly roll pan. Cut a piece of waxed paper to fit the length of pan & spray one side with cooking spray. Lay paper, spray side down, on top of mixture. Use hands on top of paper to press mixture firmly into pan. (Be sure to spread evenly into corners & along edges.) When finished, mixture will be slightly below the top edge of pan & level all the way across. Remove waxed paper & set aside for later. Let krispies cool in pan for about 5 minutes. Lay waxed paper over pan again & flip everything over onto counter, cutting board or cookie sheet. Tap bottom of pan & let mixture fall out onto waxed paper. Spray inside of cookie cutter with cooking spray (repeat as necessary) & cut 6 - 7 hearts out of mixture. Put each heart into a non-zippered gallon size baggie, gently squeeze air out & tie with ribbons. (I usually trim a couple inches off the top of the baggie after tying.). I like to tie on handmade name tags or other decorations.
Into a large bowl, add the all the ingredients less the bread crumbs. Fry bacon in pan until cooked. Mix with hands, ensure all ingredients are well mixed. Do not over mix. If ingredients is excessively moist, add some bread crumbs and mix through. Break into balls and flatten. Coat in breadcrumbs. In a heavy based frying pan, fry the rissoles until cooked. They should be cooked when the outside is brown. Do not cook on a high heat as they will burn and the inside will be raw.
In a frying pan brown the beef with the onion and garlic over medium heat. Over medium heat add to a dutch oven or large pot all ingredients except beans. Break up the tomatoes with a spoon or your hand. I squeeze mine. Once the meat is ready, drain and add to the tomatoe mixture. Let simmer for an hour or so, add beans. Taste for seasonings. I usually let mine set on the stove on warm or low for a few hours to let the flavors meld. It is even better the next day. If you choose to use lean beef and no draining, just make it all in the dutch oven or large pot.
Drain tuna. Place all ingredients except for sprouts into a bowl and mix well. Add sprouts to sandwich.
Brown and drain beef. Peel and slice vegetables. Place layers of vegetables in crock pot in order given. Season each layer with salt and pepper. Then place cooked beef in pot. Mix soup with water and pour over all. Cover and cook on low 6-8 hours (cook high 2-4 hours stirring occasionally).
Mix ingredients. Form into walnut-sized balls. Bake on greased cookie sheet at 375 for 10 minutes.
Combine butter, sugar and 1/2 teaspoon almond extract in a large bowl. Beat at medium speed, scraping the bowl often until creamy. Reduce speed to low, then add the flour. Beat until well mixed. Cover and refrigerate until firm (at least one hour.). Preheat over to 350 degrees. Shape dough into 1 inch balls and place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with your thumb (its okay if the edges crack slightly.). Fill each indentation with about 1/4 teaspoon jam (careful not to overfill.). Bake for 14-18 minutes or until edges are lightly browned. Let stand for 1 minute, then transfer onto a cooling rack set over some wax or parchment paper to cool completely. Meanwhile, combine powdered sugar, 1 1/2 teaspoons almond extract and 3 teaspoons whipping cream for desired glazing consistency in small bowl with a wire whisk until smooth. Drizzle over cooled cookies and let harden for at least 30 minutes before serving.
Season the fillets with salt and pepper, squeeze the lemon juice over them, and leave to marinate for a short time. Dredge the onion rings in the flour. Shake off the excess. Dredge the fish in the remaining flour, then brown quickly in the combined butter and oil for 5-6 minutes on each side. Brown the onion rings as well (after the fish have been removed from the pan). Arrange the fish on a warm plate and cover with the onion rings. Deglaze the pan with the fish stock and serve as a sauce over the salmon. Serve with boiled potatoes.
For the Cream Filling: To a medium saucepan whisk together egg yolks, half and half, and coconut milk over medium/low heat. Once combined, add in sugar and corn starch, stirring constantly until the mixture thickens and comes to a light boil. Remove from heat and mix in the shredded coconut and vanilla extract. Cover with plastic wrap and chill at least two hours. For the Puffs: Preheat oven to 425°F (220°C). To a medium saucepan add the butter, coconut milk, water, and salt over medium heat. Allow all the butter to melt and bring the mixture to a boil. As soon as the mixture begins to boil, reduce heat to medium-low and add in the flour. Using a wooden spoon, mix thoroughly to incorporate the flour. Continue stirring until the dough starts to pull away from the sides and a thin film forms on the bottom of the pan (about three minutes). Remove the mixture from heat and transfer to a large mixing bowl. Let the dough cool slightly. Add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next. Once the dough comes together, transfer it to a piping bag and pipe onto a parchment-paper-lined baking sheet into 11/2-inch mounds. Smooth out any peaks/ridges cause by piping with a wet fingertip (this will ensure your puffs cook evenly and maintain a nice ball shape). Then brush the dough with egg wash and place in preheated oven. Bake for 15 minutes at 425°F. Then, without opening the oven, reduce heat to 350° (175°C) and bake for an additional 15 minutes. Remove puffs from oven. Using the tip of a knife, cut a small "x" into the bottom of each puff and transfer ("x" side up) to a cooling rack. Just before serving (or up to two hours in advance), pipe the cream filling into the cooled puffs. Sprinkle with powdered sugar. Enjoy!
Ina large saucepan, combine chicken broth, raisins, curry powder, and salt and bring to a boil. Remove from heat, and stir in couscous. Cover and let stand for 5 minutes. Fluff with fork and cook uncovered. Combine oil, lemon juice, sugar, and almonds and toss with couscous. Sprinkle green onion over top and serve.
Preheat oven to 400°F. In nonstick 12-in skillet, combine frozen veggies, undiluted soup, milk, and pepper, cover and cook over medium-high heat until vegetables are thawed, stirring once. Stir in chicken. Transfer chicken mixture to shallow 3 1/2-to-4 quart casserole or 13"x9" baking dish. Top with biscuit quarters, leaving space between pieces. Bake until biscuits are browned and mixture is heated through, 20-25 minute.
Preheat the grill to medium-high heat. Place the chicken in a medium bowl. In a blender, combine the remaining ingredients, Blend on high speed until mixture is smooth. Pour blended mixture over chicken, cover, and refrigerate 2 to 3 hours, or overnight. Grill chicken 3 to 4 minutes per side, until no pink remains and the juices run clear.
heat oven to 350. place sliced bread on ungreased baking sheet. bake in oven 10 minutes or until slightly toasted. in medium bowl combine artichokes tomatoes onion garlic. in another small bowl put in vinegar and add oil in a small stream whisking while adding to make a vinaigrette. then add vinaigrette to arichoke mixture mixing well. add salt and pepper to taste. top toasted bread with artichoke mixture to cover. sprinkle with cheese. top with some parsley. serve.
Preheat oven to 350°F In a large bowl, stir together the flour, baking powder, baking soda, salt and sugar. Add the oil, vanilla, milk and chocolate chips and mix together gently. Pour mixture into a lightly oiled 9x13 inch pan and bake for 25-30 minutes. Test with a toothpick for doneness. Let cool 10 minutes before cutting into bars.
In a bowl, mix together the salt and flour. With a pastry blender, cut in cold shortening until the size of peas. In a small cup, beat egg with a fork, add in the vinegar and water; whisk until well blended. Add the water/egg mixture gradually to the flour mixture. Shape into ball. Refrigerate 1 or more hours. Roll out dough, use for 2 (8" pie crust) OR 1 large deep dish pie crusts.
Heat oven to 400 degrees. Grease muffin pan well. Stir all ingredients except blueberries in medium bowl, just until moistened. Fold in berries. Divide batter evenly in 9 muffin cups. Bake 13 to 18 minutes or until golden brown. Cool slightly and remove from pan to wire rack. Yield: 9 muffins.
Toast,peel and grind almonds and nuts till powder. Beat egg whites continuously until soft peaks come out (you know, it looks like snow ). Mix carefully egg whites with powdered nuts. In a suitable pan, heat honey and sugar stirring well with a wooden spatula until boiling and then add the nuts, egg mixture, dash of cinnamon and keep on stirring for 10 minutes until it's thick and all water has evaporated. Don't let it burn!. When done, place the resulting paste in rectangular moulds lined with waxed paper. Any rectangular cake pan is suitable only fill it up to 2cm. thick, so you may need some pans. Let the nougat bars cool at room temperature and then take them out of the moulds and store them wrapped in wax paper in any air tight container. These bars (which are called TURRON in Spanish) are soft, sweet and delicious. Cut them widthwise to serve them. Nothing to do with British nougats!.
Cut eggs in half lengthwise; remove yolks and place in a small bowl. Mash yolks with a fork; add cheese, mayonnaise, sour cream, salt, and pepper; stirring until smooth. Fill egg whites with yolk mixture. Top with crumbled bacon and green onions. Eggs can be stuffed up to 1 day ahead and stored, covered, in refrigerator; top with bacon and green onion just before serving.
Combine 1/2 c sugar, flour, baking powder, cinnamon, baking soda and salt in a large bowl. Cut 5 Tbsp butter into dry ingredients until crumbly. In separate bowl combine the egg, pumpkin, sour cream and ginger. Add wet ingredients to dry ingredients and mix well. Mix in cinnamon chips. Turn out on lightly floured surface and knead 10x. I add extra flour here as the dough is usually a bit moist. Divide dough in half and form each half into a 1/2 inch thick circle. Cut each circle into 8 wedges. Brush wedges with melted butter and sprinkle with sugar. Bake on ungreased cookie sheet in preheated 425 degree oven for 10 minutes or until lightly golden on edges.
Pressure Cooker: Add oil to the pressure cooker and heat on high or "brown" with the lid off. Saute onions, celery, carrots, and garlic until onions begin to sweat. Add the remaining ingredients and stir. Securely lock on the pressure cooker's lid, set the cooker to high and cook 5 minutes. Perform a "quick release" to release the cooker's pressure. Check pasta for doneness. If too al dente for your likeness continue to boil on high or "brown" with the lid off to your preference. Serve topped with parmesan cheese. Stove top: Saute onion, celery, carrots and garlic in oil until onion is transparent. Add the remaining ingredients and simmer until pasta is cooked to your preference.
CRUST In a medium bowl, using a fork, combine the cookies and butter. Pat the mixture evenly into a pie pan and bake for 10 minutes at 400°F. FILLING Cream the cream cheese with sugar. Add the eggs one a time beating well after each. beat in vanilla and white chocolate. Pour into crust. Drop preserves on top and swirl through with a knife. Bake at 350° for 40 minutes; cool. Refrigerate a minimum of 3 hours.