HumbleIntelligence/food-ner-1-Million huggingface dataset:
put all spices besides the harissa and the cheese in a mortar and grate until you get a powder. Heat the oil in a pan and add the 2 tsp of the spicepowder. Then salt the chicken and fry it on the skinside in the spices for 5 minutes. Boil the water and add the veggie stock. Soak the couscous in the stock with a slice of butter or olive oil for 10 minute Add the onion to the chicken and fry for 2 minutes add the cashews and sesam seeds. Add the couscous and the rest of the spice powder. After having stired it well, add the cream cheese.
Trim fat from meat. Sprinkle meat with Italian seasoning, rosemary, and pepper. Place meat in a 3-1/2- to 4-quart slow cooker. Place onion, beans, and undrained tomatoes on meat in cooker. Pour wine over mixture. Cover; cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. Using a slotted spoon, transfer meat and bean mixture to a serving platter. Spoon some of the cooking liquid over meat and beans. If desired, sprinkle individual servings with Parmesan cheese.
Preheat oven to 350 degrees. Beat butter and sugar together, beat in flour and salt. Reserve 11/2 cups, press the rest on the bottom of a 9x13 inch pan and bake for 10-12 minutes. Microwave 1 cup of chocolate chips with sweetened condensed milk until chips are melted and consistency is smooth. Spread/pour over crust. Mix nuts into reserved crumbs and sprinkle over fudge layer, drop dollops of jam over top, then sprinkle with remaining 1 cup of chocolate chips. Bake 25-30 minutes. Cool on wire rack. Cut into bars.
You should have 22 cups onion rings once all are sliced. You should have 6 cups pepper rings once all are sliced. In large pot, combine vinegar, honey, mustard seeds, allspice, and anise seeds. Bring to a boil uncovered for three minutes. Add onion rings and cook, stirring gentle for 8 minutes or until onion begin to turn limp. Remove from heat, stir in pepper rings. Add one bay leaf to each 1 pint hot sterlized jars. Using tongs, pack jars with onions and peppers, leaving 1/4" headspace. Ladle hot vinegar mixture into jars, leaving 1/4" headspace. Make sure bubbles are removed. Wipe rims and add lids. Process in water bath for 10 minutes. Start timing once water is boiling.
Line pie dish with pastry. Dredge cheese with flour. Distribute cheese evenly in pie dish. Beat eggs well; mix with milk. Season lightly and pour over cheese. Bake 15 minutes in hot oven (400 degrees), then reduce to 300-325 degrees and bake an additional 30 minutes or until knife inserted in center of pie comes out clean. Serve hot or warmed over.
Slice and carve the carrot to resemble Frankenstein's hair; boil the carrot in water and dashi broth for 5-10mins or until tender. Mix seasoned rice vinegar in a bowl of cooked rice. Sprinkle matcha powder over the rice; mix until the rice has a green tint. Lay a seaweed sheet over a bamboo mat; add another partial sheet to extend it; using a damp finger (dip in water) to adhere them together; approx 5"x 10" (depending on how large you want to make the head). Lay down the carrot as the first layer on the middle of the nori sheet. Place the green-tinted rice over the carrot to create the forehead. Wrap each of the 2 mozzarella sticks with a sheet of nori (creating a dark outline for the eyes); use a damp finger to seal the nori; and place them over the layer of rice. Add another layer of rice. Slice a cooked hot dog horizontally (the mouth); then place on top of the rice. Add a final layer of rice. Enclose with the seaweed and tighten the bamboo sheet; applying gentle pressure to seal the head/face together. Using a sharp knife, cut the sushi roll into 5-6 even pieces. Serve with soy sauce and wasabi.
Brown ground beef and onion in nonstick skillet. Combine all ingredients in slow cooker, except rice and cheese. Cook on low for 4-8 hours. Stir in rice, cover, and cook until tender. Sprinkle with cheese. Cover and cook until cheese is melted.
Pre-heat the oven to 300-F degrees. Generously grease and lightly flour two loaf pans, and set aside. In a large mixing bowl, prepare the batter: Cream the butter and sugar together with a hand-held mixer until light and creamy. Add egg yolks, one at a time, and continue to beat the mixture after each additional yolk is incorporated. Add the honey and sour cream and mix again. Beat the eggs whites in a small mixing bowl until stiff peaks form. Sift together the cake flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Fold the flour mixture and the egg whites, ALTERNATING EACH MIXTURE (flour and then egg whites), into the cake batter. Fold in the raisins and walnuts. Pour the batter into the prepared loaf pans. Bake for 1 hour, or until a toothpick inserted into the cake comes out clean. Remove the cakes from the pans and place on a wire rack to cool. Slice and serve slightly warm. Serves 10 to 12.
In a large skillet, cook beef cubes in butter until brown. Push to one side and add onions and mushrooms, cook until soft. In separate bowl combine sour cream, sugar, salt and dry mustard. Add to beef mixture on warm heat. Mix well. Serve over egg noodles.
In a 6 qt saucepan combine pears, cranberries, sugar, water, lemon juice, orange peel, cinnamon and allspice. Bring to a boil over medium high heat, stirring until sugar dissolves. Boil gently, stirring frequently, for 20-25 min or until the mixture is thickened and sheets off a metal spoon. (Dip a metal spoon in the boiling mixture and it will slide off in sheets rather then dip off - if its the right consistency). Ladle hot mixture into jars, leaving 1/2 inch head space. Wipe off rims and adjust lids till finger tight. Process jars in a water bath canner for 10 minutes.
Cut chicken in 1 1/2 inch pieces. Combine cornstarch, salt and pepper. Mix in egg yolks and water. Dip chicken in mixture and fry until golden brown, drain on paper towels. Sauce: Combine all ingredients, cook until sauce boils and thickens. Add green onions and chicken. Serve with rice and a stir-fried vegetable.
Mix mustard, lemon juice, thyme, rosemary, and pepper in a small bowl. Brush all over both sides of filets and place in a shallow baking dish. Cover and refrigerate for about 1/2 hour. Preheat the grill (or broiler) and cook until cooked through (about 4 minutes per side).
In medium size bowl pour french dressing and apricot preserves. Mix well with a spoon. Place chicken thighs in a 13 x 9 baking dish (i spray it first with non stick spray). Pour the mixture over chicken. Bake covered in 350 preheated oven for 45 minutes. Take chicken out of the oven, remove cover and pour out as much liquid as you can. Return back to oven uncovered. Turn oven up to 425 and let bake 15 minutes longer to brown tops of thighs.
Carve out center core of bread within two inches of bottom and sides, keeping bread intact. Cut reserved bread and other loaf into 1-inch cubes for dipping. Cook ground beef, season with seasoning salt and pepper to taste. Cut American cheese into chunks and add to cooked beef and stir until melted. Add crumbled bacon and diced tomatoes, stir to mix well. Spoon warm mixture into carved bread bowl. Top with red onion and pickles, to taste. Drizzle with Thousand Island dressing, if desired.
Prep and roast the vegetables: Preheat the oven to 400 degrees. Remove the steak from the fridge and bring to room temperature. Halve the tomatoes. Core, seed, and remove the white ribs from the bell pepper, then cut the pepper into 1-inch cubes. Toss the tomatoes and peppers on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for about 15 minutes, until very soft. Make the chimichurri: Finely chop the parsley. Halve, peel, and mince the shallot. Mince or grate the garlic. In a small bowl, combine the parsley, 2 teaspoons red wine vinegar (we sent you more), a large drizzle of olive oil, and as much shallot, garlic, and chili flakes as you like. Season to taste with salt and pepper. Cook the couscous: In a medium pot, bring 1 cup water and a large pinch of salt to a boil. Once boiling, add the couscous and cumin. Cover and remove from the heat until the rest of the meal is ready. Sear the steak: Heat a drizzle of oil in a large pan over mediumhigh heat. Pat dry the steak with a paper towel. Season it on all sides with salt and pepper and add to the pan, cooking for 4-7 minutes per side, or until cooked to desired doneness. Remove from the pan and set aside to rest for 5 minutes. Make the couscous salad: Toss the roasted vegetables into the couscous along with the butter and a pinch of salt and pepper. Finish and plate: Thinly slice the steak and serve on a bed of couscous salad. Drizzle with the chimichurri and enjoy!
For the filling: Peel the pears and slice into 1/4-inch slices. Melt the butter until light brown in a medium hot saute pan and add the pear slices. Simmer for a couple minutes until heated through and add the nutmeg, cinnamon, and brown sugar. Continue to simmer until the juices thicken. Remove from the pan and chill. Take 4 ounces of the pie dough and roll out into a 9-inch circle, lightly dusting with flour to prevent sticking. Place 1/2 cup of the pear filling in the center of the dough circle. Gently fold the edges of the dough toward the center, forming 'pleats' in the dough as you move around the edge. Leave the center of the crostada open so that the filling shows. Repeat until the filling is used up. Chill the prepared crostadas before baking. Preheat oven to 350 degrees F. Using a pastry brush, lightly brush the tops of the crostadas with heavy cream. Immediately sprinkle the crostadas with the granulated sugar so that the sugar sticks. Bake at 350 degrees F for 25 minutes until nice and brown. Serve while still warm alone, or with some vanilla ice cream.
Bring large pot of water to a boil. Blanch pecans for 5 min. Remove from heat and drain well. Transfer hot pecans to large bowl and toss with confectioners sugar to coat. Heat oil to appox 350 deg. Carefully add pecans in small batches and fry until golden and crunchy. Remove pecans and put on baking pan. Season nuts with pepper and salt mixture. Let cool. Store in airtight container. (If you fry the pecans and they look soggy at all, add the pepper mixture and place them in the oven at 350 deg until crunchy.).
Chop the vegetables. Defrost the meatballs in the microwave according to directions, which helps remove some of the fat. If you want to skip this step, just drop the meatballs into the simmering soup. Saute the onion, celery, zucchini, pepper, and eggplant in the oil. Add all of the rest of the ingredients and bring to a simmer. Cover and simmer until vegetables are soft (and meatballs are heated through.) erve with grated parmesan cheese.
Grind all the Adobo ingredients together in a mortar and pestle or food processor to make a paste. In a cast-iron or heavy skillet, heat 1/2 cup olive oil. When very hot, add annatto seeds. Turn heat to low, continue cooking, stirring frequently, for approximately 5 minutes, until oil is a rich orange-red color. Allow to cool, then strain into a clean glass container. Set aside. Discard seeds. Whir all Sofrito ingredients in a blender until chopped. Add 1/4 part of the sofrito with the vinegar to the adobo mixture in a bowl and blend well. Rub the mixture over the chicken pieces. Let marinate in the refrigerator overnight. Place remaining sofrito mixture in tight lidded container and refridgerate. In a soup pot, heat the achiote oil. Add remaining 3/4 part of the sofrito. Cook for 2 minutes. Add chicken. Cook over medium heat, stirring frequently to ensure that all the pieces of chicken are seasoned. Continue cooking a few minutes more until the chicken is opaque. Add the white wine and tomato sauce and stir well, then add the rice, water, capers, olives, bay leaves, oregano, and salt. Return the mixture to a boil, then lower heat and simmer, covered, 20 to 25 minutes. Add salt and pepper to taste.
Preheat oven to 180°C. Beat eggs, oil, sugar and peel. Add the rest of ingredients in order above. Grease a bundt tin and flour it -just throw a spoonful of flour into it and shake it all around so flour coats tin, shake off excess. Bake for 30 mins or test with skewer till it comes out clean. This cake stays moist for a good week and freezes extremely well. Serve dusted with icing sugar.
Pulse the bread in a food processor until they are crumbs. Add in the spices and either mix by hand or give another pulse in the processor. Notes: We use a hand processor and stop when we get to coarse crumbs. We add the spices straight to the processor and get the crumbs down to a slightly less coarse grind. We still don't go down to a fine grind though. We have found that when coating chicken or pork chops that the coarser grind makes for a really neat crunch.
Mix cornstarch with 1/4 cup of the pineapple juice. Bring remaining pineapple juice and honey to a boil. Stir in cornstarch mixture until thick. Reduce heat, add lemon juice and rind. Stir until blended. Boil for about one minute, stirring constantly. Chill, when chilled, combine with part of the cool whip and pour into crust. put remainder of cool whip on top of filling.
Cover potatoes with salted cold water by 1 inch in a large saucepan and simmer, uncovered, until tender, 20 to 30 minutes. While potatoes are simmering, bring cream, butter, salt, and pepper to a simmer in a small saucepan. Remove from heat and keep warm, covered. Drain potatoes in a colander and cool slightly. Peel potatoes and mash in large saucepan. Stir spinach into warm cream, tossing to coat, and when slightly wilted (after about 1 minute), immediately add to potatoes. Mash potatoes until almost smooth. Serve immediately.
Place all the herbs, garlic, pepper, and butter in a small mixing bowl and beat with a wooden spoon until slightly fluffy. (or, you can do the mixing with a mixer or food processor). Place a 12" square piece of plastic wrap or parchment paper on your work surface and mound the flavored butter in the center. Roll herb butter into cylinder shape within plastic, twisting the ends to compress the butter. Chill the butter in the refrigerator or freeze until firm. USE IN VEGETABLES: A pat of this butter in steamed vegetables really perks up the flavor! Try adding to corn, rice, beans... let your imagination run wild! USE ON GRILLED MEATS: Add pats of herb butter on top of just-off-the-grill steaks. Let steaks "rest" for 5 minutes before serving. USE TO MAKE GARLIC BREAD: Spread softened herb butter onto 1" slices of Italian bread. Shake on some parmesan cheese, then sprinkle with shredded mozzarella and broil until golden brown.
Cut chicken into 1 inch pieces. Saute chicken and onion in oil in skillet until lightly browned. Add remaining ingredients, except rice; mix well. Bring to a boil, stir in rice. Cover and remove from heat. Let stand 10 minutes or until liquid is absorbed and rice is tender.
5 Tbs. butter. 4 Tbs flour. 1 medium onion peeled and chopped. 3 stalks of celery chopped. 1 1/2 Tbs mild yellow curry powder. 1 Tbs dried minced shallots or 2 Tbs fresh shallots peeled and minced. 1 cup heavy cream. 2 cups milk. 2 cups chicken or vegetable stock. juice of half a lemon. 1 lb fresh crab meat (preferably half shreds and half lump or claw meat). salt and pepper to taste. 4 Tbs dry sherry. Make a roux by melting 3 Tbs butter in a large sauce pan. Add the flour and cook over medium heat stirring constantly until it just begins to brown a little. Do not let it burn. Add the other 2 Tbs of butter and the chopped celery and onions and fresh shallots (if using them) and continue to stir and cook until the vegetables are wilted (about 5 minutes). Add the curry powder, stir and cook for a minute more. Lower the heat. Meanwhile heat the cream, milk and stock in another pan. If using dried shallots add them to to the liquid and bring to a low simmer. Do not let it come to a full boil or it may curdle. Pour the hot liquid into the roux slowly stirring constantly as you pour. Raise the heat to medium and continue to stir while it thickens and comes to a simmer. Again do not boil. Simmer 10 minutes. Add the lemon juice and crab meat meat and continue to heat and stir until it again is simmering. Taste and add salt and pepper if you think it needs it. Pour into bowls and top each bowl with a spoonful of sherry. Serve hot.
Pat pork dry. Score well with sharp knife. Combine parsley, onion, peel, basil, and garlic in a small bowl. Whisk in 2/3 of oil. Rub into pork. Wrap in foil and refrigerate overnight. Let pork stand at room temperature 1 hour before roasting. Preheat oven to 350 degrees F. Brush pork with remaining olive oil. Set on rack in shallow pan. Roast until meat thermometer inserted in thickest part of meat registers 170 degrees F, about 2 1/2 hours. Set meat aside. Degrease pan juices. Blend Sherry into pan juices. Cover and cook over low heat 2 minutes. Pour into sauceboat. Transfer pork to platter. Garnish with fresh parsley and lemon slices. Serve sauce separately.
Remove ends from zucchini& cut in half lengthwise. Cut each half in thirds crosswise. Place cut side down in hot oil in a large skillet. Add onion& cook until zucchini is lightly browned. Sprinkle zucchini with salt& spices and top with tomatoes. Cover and simmer for 15 mnutes. Uncover and simmer 20 minutes oruntil squash is tender and a fairly thick sauce is formed.
Combine rice, water and salt in a saucepan. (If you have time, let it soak for 15 minutes; if not, that's okay.). Bring to a boil, then reduce heat to a simmer. Let simmer for anywhere from 30-45 minutes, stirring occasionally to keep the rice from sticking to the bottom. When the consistency is to your liking, crack the two eggs into a cup and whisk well to combine whites and yolks. Slowly pour a thin stream of egg into the rice. Stir the rice quickly for a well-combined, custard-like porridge or slowly for thin ribbons of cooked egg, like an egg drop soup. Simmer another minute or two until the egg is cooked thoroughly, drizzle soy sauce and/or sesame oil on top (if using) then serve.
For Pork, pre-heat oven to 400 degrees. Trim fat and silver skin from tenderloins. Mix chili powder, mustard powder, rosemary, and salt. Stir garlic into oil. Add oil mixture to dry ingredients to make a paste. Rub paste over tenderloins, cover and let marinate in refrigerator for about 1 1/2 hours. Place tenderloin in roasting pan and roast until medium or until meat thermometer registers 155 degrees in thickest part of meat, about 25 to 30 minutes. For Dried Cherry Compote, heat 1 tablespoon of the butter in skillet and add onions and mushrooms. Saute until soft, about 5 minutes. Add beef broth, orange zest, and wines. Bring to boil and cook until the sauce is reduced by half. Add the dried cherries, orange juice, and thyme and continue cooking until the sauce becomes syrupy. Remove from heat and whisk in the remaining 3 tablespoons of butter, 1 tablespoon at a time. Bring back to a boil just before serving.
Brown beef inches. Break meat into tiny pieces. Place onion soup and half of cooked beef into a blender and process. on high speed. Place blended beef with unblended beef into a large saucepan. Add remaining ingredients and simmer on low for 20-30 minutes.
Beat butter at medium speed with electric mixer. Gradually add sugars, mixing well. Add egg and vanilla extract, beat well. Combine flour, baking soda and creaqm of tartar; gradually add to creamed mixture, mixing after each addition. Stir in cashews. Drop cookie dough by rounded teaspoon onto lightly greased sheets. Bake at 350 degrees F for 10 to 12 minutes or until lightly browned.
Combine the first 5 ingredients in medium bowl. Add the Avocado, Palm, Lime Juice and salt/Dash. Toss gently. Spoon into 6 martini glasses garnish with a sprig of parsley or cilantr.
In sauce pan over low heat blend milk and cream cheese;heat until smooth. Add sour cream,. onion, and seasonings. Add potatoes and mix carefully so you won't mash the potatoes. Dish up in shallow baking pan. Sprinkle with paprika. Bake 350 for 30 minutes.
Soak bread in water. In a skillet, cook onion and garlic, if desired. Strain water off of bread and crumble bread into meat. Add eggs, onion, garlic, and seasonings. Shape into 4 patties, flattened to 1-inch thick. Stuff equal amounts of cheese into each steak. Grill 6-8 minutes on each side at 320°F.
Combine first 5 ingredients in a small saucepan; bring to a boil, and cook over medium-high heat 5 minutes or until slightly thickened, stirring occasionally. Strain and discard gingerroot. Let cool. Brush both sides of fillets with soy sauce mixture. Place fillets on a rack coated with cooking spray; place rack on a broiler pan. Broil 4 to 5 inches from heat 3 minutes. Turn fillets over, and baste with soy sauce mixture. Broil an additional 2 minutes or until fish flakes easily when tested with a fork. Baste with soy sauce mixture.
In a large mixer bowl combine the eggs, egg whites, vanilla, and anise; mix until well-combined. Add the sugar, flour, soda, and salt; beat until a dough forms. Add the nuts. Turn the sticky dough onto a lightly floured board; knead several times. Divide the dough in half. With floured hands, form the dough into two flattish logs, about 15" long by 2" wide. Place the logs about 3" apart on a baking sheet that has been sprayed lighted with cooking spray. Bake at 325 degrees for 40 minutes. Remove and cool for 10 minutes. Reduce oven to 275 degrees. On a cutting board, cut the logs diagonally into 3/4" thick slices. Arrange the slices on the baking sheet and bake for 10-12 minutes; turn and bake another 10-12 minutes. Turn heat off and leave biscotti to crisp in the oven for another 15 minutes. Remove and cool completely.
Heat the oil in a heavy 4-quart saucepan over med-high heat. Add the onion; cook, stirring, until it begins to soften, 2-3 minutes. Add in the potato, corn, and thyme; stir in the broth and water; bring to a boil. Decrease heat to med-low; cover the saucepan and simmer until the potato is tender when pierced with a sharp knife, about 20 minutes. Remove the thyme sprigs. Stir in the buttermilk and lobster meat; cook until the lobster is heated through, 5-7 minutes. Season to taste with salt and pepper; garnish each serving with parsley and serve.
Rub rim of margarita glass with lime wedge and dip in granulated sugar. Process tequila, triple sec, lime juice, sweet and sour, strawberries, and ice in blender until smooth. Pour drink into glass and serve. Garnish with an additional lime wedge, or speared fruit, if desired.
In a glass bowl, combine the chicken, 2 tsp Sugar, 1 tablespoons Vinegar, and 1/4°C Soy Sauce. Mix together well, cover and marinate in the fridge for 1 hours. In a quart glass jar combine Chicken Broth, Water, Sesame Oil, ground black pepper, the rest of the sugar, vinegar, and soy sauce. Shake well. Pour a 1/2°C into a small bowl and dissolve the cornstarch in it well-- then pour it all together in the jar. Shake well. Heat 1 tbsp of canola oil in your wok, when it's smoking, add the chicken which you have drained well. Stir fry until the liquid evaporates and the chicken starts to brown. Put this on a plate and remove to a warm place. Heat 1 tablespoons of Canola oil in the Wok again, add garlic and ginger, stirring briefly until you can smell it start cooking. Add in the rest of your vegetables. Stir it up well and let cook until the vegetables start to wilt some. Scoot the veggies to the side and make a well in the middle. Pour in about half of the sauce from the jar. When it starts to warm up, mix in the veggies and add back the chicken. If you want more sauce, add more and stir until it heats up enough to start thickening. Once you have enough sauce, let it cook for a few minutes and then add in your warm drained linguine. Serve with steamed rice. Enjoy!