HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute garlic in 1 Tbsp olive oil until lightly brown and set aside. Cut chicken into bite-size pieces. Cook chicken, mushrooms and onion in same skillet with remaining olive oil until chicken is white throughout, seasoning with salt and pepper as preferred. Add tomato paste, cooked garlic and mix well. Add crushed tomatoes, basil, and water and mix well. Bring to boil, then lower to a simmer and covering sauce with a lid for an hour. Stir occasionally and season with salt and pepper as desired. Midway, add wine and stir well and resume covered simmering. During last fifteen minutes or so, cook pasta according to directions on package. In large bowl, pour sauce over cooked pasta and mix well. Sprinkle cheese on top and serve!
Mix garlic, black pepper, adobo, oregano and vinegar together in a small mixing bowl. Rub spice mixture onto steak, making sure to coat very well and evenly. In a coated and heated skillet on low heat, barely cook the onions. Remove from heat before they turn translucent, you want to keep them crisp and white. Drain on paper towels. Raise heat to high. Fry the steaks rapidly until each side is nice and brown. Serve topped with onions.
Combine sugar, cornstarch, lemon rind, juice, egg yolks, and milk in heavy saucepan; cook over medium heat until thick. Stir in butter and cool mixture to room temperature. Stir in sour cream and pour filling into pie she ll. Cover with whipped cream and garnish with lemon twists. Store in refrigerator.
Combine Coke and ketchup. Combine Coke mix and chicken in fry pan. Heat for about 20-30 minutes until chicken is tested and done. If the sauce is runny, turn down the heat and cook until thick, 5-10 minutes. That's it!
Cut steak into 1/2 inch strips. Combine flour& pepper. Toss with beef to coat thoroughly. Add to crock pot with onions, leek, garlic, and 1/2 of the peppers. Stir. Combine tomatoes, beef base, soy sauce, and Worcestershire sauce. Pour over beef and onion/pepper mixture to moisten well. Cover& cook on low 8 hours. Can go to 12hr if needed. At about 7 hours of cook time add rest of peppers. cook approx 1 hr more. Serve over Rice.
Preheat the oven to 300 degrees F. Put the ribs in a large roasting pan. Whisk together the tomato paste, orange juice, brown sugar, mustard, cider vinegar, worcestershire sauce, soy sauce, chili powder and salt. Pour over the ribs. Cover with foil and bake until the ribs are fork tender, about 2-1/2 hours.
Preheat the oven to 350°F. Coat an 8" x 8" baking dish with vegetable oil spray. Set aside. To prepare the berries: In a mixing bowl, combine the sugar and the cornstarch. Stir to mix. Add the berries. Toss to combine. Transfer to the baking dish. Wipe the bowl clean with a paper towel. To prepare the crust: In the bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Stir with a fork or pastry blender. Add the Better Butter or spread. Cut into the dry ingredients until the pieces are the size of peas. Add the milk and stir quickly just to moisten. Dollop over the berries, leaving some bare patches. Bake for about 40 minutes, or until the topping is golden and the fruit is bubbling. Let stand for 10 minutes before serving.
Melt butter in medium saucepan over medium-high heat. Add vegetables and saute until soft, about 8 minutes; do not brown. Reduce heat to medium and add flour, whisking constantly until smooth. Cook 5 minutes, whisking frequently. Stir in parsley and seasonings. Gradually add milk, stirring constantly. Add Mareira, crab and salt to taste and simmer 15 to 20 minutes; do not boil. If bisque is thicker than desired, stir in a little milk to thin; serve hot.
Bring a pot of water to boil, add the eggs and boil for 10 minutes. After ten minutes add the salt to the water and add the potatoes with the eggs and boil for another five minutes. In a small frying pan add the spices (coriander, ginger, curry, pepper), and toast them over low heat for about two minutes, or until the spices become aromatic. Drain the potatoes and eggs, and add the butter to the pan with the spices, stir the spices into the melting butter, and add the potatoes and coat. Peel and chop the eggs into bite sized pieces, and add to the pan and toss again. If the spices and butter become to dry to toss the potatoes and eggs with, add 1/4 cup of water or milk to thin it out. Add the cilantro and salt to taste, and cook for about a minute longer until all flavors are combined.
Pour rice into the bottom of a 9x13" glass baking dish. Sprinkle with 2 Tablespoons of the onion soup mix. Add the Italian dressing, the wine and the water. Gently put in the chicken parts. Can be touching in the pan. Sprinkle chicken with the remaining 1 Tablespoon of the onion soup mix and whatever spices you'd like. Cover tightly with foil and carefully put into oven. Bake one hour at 375. Remove foil and bake for another 20 minutes, until chicken is browned and liquid is absorbed by the rice. Can brush chicken with sauce or add other seasonings when removing cover. Remove foil carefully, the pan will release steam.
In a large mixing bowl, combine ground beef, hot Italian ground sausage, panko, onions, garlic, Italian seasoning, sea salt and freshly ground black pepper; mix well. Divide meat into 4 equal portions and form patties. Place them in a plate, cover with plastic wrap and chill for 2 hours. Later on, take meat out and let it rest on the counter while making the slaw. In a small bowl, combine tomato, pepperoncini, basil, oil, vinegar, sea salt and freshly ground black pepper; stir well and set aside. Fire up the BBQ and place patties when the grill reaches high temperature. Close the lid and cook about 5 to 6 minutes per side, flipping once. About 2 to 3 minutes before cooking is done, place hamburger buns on the top grill as well as a couple slices of cheese per patty. Just before serving, scoop a good amount of tomato slaw on top of the meat. Makes 4 burgers.
Crush Candy Canes (add a little powdered sugar if you are crushing them in a food processor). Combine crushed candy canes, sugar, creamer and cocoa and mix well. Place in jars. Add 1/4 cup mix to a mug of hot water. Enjoy!
Preheat oven to 325. Grease a 9x13 pan. Mix flour, sugar, oil, soda, salt, vanilla and eggs. Stir in apples, nuts, raisins and dates. Spread in pan. Bake 1 hour or until toothpick inserted in center comes out clean.
Mix yeast, sugar and warm water together and let stand 3 minutes. Mix 2 cups of flour with the salt in a large bowl and add the yeast mixture. Stir until combined and slowly mix in the rest of the flour, 1/2 cup oatmeal and raisins. Knead on a floured surface for 5 minutes, adding additional flour if needed, dough should be firm. Place dough in a greased bowl, cover and let rise until double. After rising punch down and divide dough into 12 balls. Allow to rest for 4 minutes. Bring 2 quarts of water to boil. With your thumb, make a hole in each ball of dough and pull open about 2 inches, making a bagel shape. Preheat oven to 350 degrees. Place the shaped dough onto a cookie sheet and cover for 10 minutes. Lower heat under water for it to be simmering. Drop 2 or 3 bagels at a time into the water for about 45 seconds, turning each once. Drain and place on greased baking sheets. Brush tops with beaten egg white and sprinkle with 1 tablespoon oatmeal. Bake for 35 minutes, turning once for even browning. Bagels are done when they are golden brown and shiny.
Clean potatoes and cut into bite size chunks. Steam potatoes until tender, approximately 20 minutes. When finished, place in large bowl and allow to cool. When potatoes are cool, add red onion and red pepper to bowl. Stir to mix and set aside. In a smaller bowl, mix vegan mayo, white wine vinegar, brown mustard, and spices (EXCEPT paprika). Mix well and fold into potato mixture. Sprinkle with paprika (or, if you like some heat, cayenne pepper) and serve.
Heat oil in dutch oven. Cook onions, celery and garlic over medium heat, stirring, for 15 minutes or until vegetables are soft. Add chuck and pork, breaking meat up with a fork. Continue cooking until meat is cooked through. Add tomatoes and their liquid, beef broth, tomato paste, salt, cumin, chili powder, oregano and allspice. Cook over low heat for one hour. Add drained kidney beans and heat through.
Shred cheddar cheese in a food processor (yes, it's a lot). Place shredded cheese in refrigerator while making sauce. Cook pasta in a large pot of boiling, salted water until the al dente stage (about 10 minutes) and drain. Tip: don't overcook. The pasta will bake later on and overcooking at this stage will make it mushy in the final dish. Preheat oven to 400°F. Meanwhile, melt butter in a large saucepan over medium heat. Add onions and cook until they are translucent but not brown, about 5 minutes. Stir in flour until the mixture is smooth. Gradually add milk to the flour/butter mixture, stirring constantly. Cook and stir for 2 minutes. Add mustard, nutmeg, salt and pepper. Reduce heat and cook, stirring constantly until sauce thickens, about 5 more minutes, Turn off heat, and add two very large hands full of the shredded cheddar cheese to the mixture and stir until the cheese has melted into the sauce. Combine the cooked pasta and the cheese sauce and pour into a greased 4 quart baking dish. Sprinkle 1/2 the Parmesan cheese over the top, then sprinkle the rest of the shredded cheddar, then the rest of the Parmesan cheese. Bake at 400 F about 20 minutes, or until lightly browned and bubbly. Note: This will stay hot 30 - 45 minutes after removing from the oven.
In a 5-quart or larger pressure cooker, heat bacon over medium-high heat. After bacon has released some oil, stir in onion. Cook until onion is transparent. Add garlic, carrots, leeks, cabbage, celery, tomatoes, leeks, cabbage, celery, tomatoes, rosemary, parsley, oregano, beef shank, stock, salt and pepper. Stir to mix. Secure lid and bring to 1st red ring (low pressure) over high heat. Adjust heat to stabilize pressure at 1st red ring (low pressure). Cook for 15 minutes. Remove from heat. Follow directions for your p.c. for quick release; for Kuhn Rikon, press steam valve with wooden spoon in short bursts. Remove lid and remove beef shank. When cool enough to handle, carve meat off bone and cut beef into bite-size pieces. Return beef to soup. Add macaroni and rice. Secure lid and bring pressure to 1st red ring (low pressure) over high heat. Adjust heat to stabilize pressure at 1st red ring (low pressure). Cook for 7 minutes. Remove from heat and allow pressure to reduce naturally. Remove lid and serve in bowls and garnish with freshly grated Parmesan cheese.
Dust fish with flour and dip in egg. Combine breadcrumbs, cheese, herbs and ground nuts. Coat the fish in this mixture. Place on a greased foiled lined baking tray. You can spray with a bit of cooking spray if you wish. Bake for 15-20 minutes at 180 degrees C or 350 degrees F or until they're done. Serve with home-made wedges, salad and tartare sauce.
Line a sieve with cheesecloth or paper towels and suspend it over a bowl. Pour the yogurt into the sieve and allow it to drain, refrigerated, for 3 hours or overnight. Place the thickened yogurt into a medium bowl and stir in the currants or raisins, vanilla, honey, and orange zest. Thin with orange juice until it is a desirable consistency. Divide yogurt among 4 dessert dishes or parfait glasses, spooning yogurt in alternating with granola. Garnish with sections of orange and serve.
In a small bowl, combine the sugar, cornstarch, vinegar and soy sauce. Place the thawed meatballs in the slow cooker and pour the prepared sauce over, stirring to coat. Add the green pepper and onions, cover and cook for 4 to 5 hours. The last 30 minutes of cooking, stir in the pineapple. Stir and serve over the hot cooked rice.
Take all the items on the list EXCEPT olive oil, chicken, cumin, and cream, and chop before adding to a blender. Pulse and blend mixture until smooth as possible. Set aside. Heat olive oil in a hot large frying pan/saucepan. Cut chicken into small pieces and fry until beginning to brown. Add cumin seeds and continue until nicely browned. Overall chicken browning time should be around 8 minutes. Add blended ingredients to the chicken, cover, and simmer on a moderate heat for 15 minutes Stir regularly to prevent sticking. Finally add cream, and allow to heat through. Check seasoning, add more coconut and coriander if required. Serve with naan and boiled rice.
Crack egg and preserve yolk in small dish. Wash and tear romaine into bite size pieces and refrigerate while preparing rest of dressing. In large salad bowl (wooden is best), mash garlic into minced size pieces with fork (can cut up a bit first to make easier to mash). Rub garlic all around bowl to expel oils. Add anchovy filets or anchovy paste (found near canned seafood-looks like toothpaste tube). I just squeeze in about 1/2-1 teaspoon. Mash into garlic to form a paste. Add in egg yolk, lemon juice, Worcestershire sauce and dry mustard. Whisk with fork. Add olive oil in a slow steady stream whisking constantly until blended. At this point taste dressing to adjust tastes. You can add more lemon, Worcestershire, dry mustard, and/or olive oil. Don't worry if dressing seems too greasy, you can cut that with the parmesan/romano cheese. Add romaine to dressing and toss to coat. Sprinkle in cheese and toss lightly. Refigerate until ready to serve. This will allow the romaine to blend with dressing. Top with croutons and serve. Can also top with grilled chicken, shrimp, or salmon to make a meal.
Place the garlic, chilies and sugar in a mortar and pound into a paste. (You can also chop the garlic and chilies by hand.) Transfer to a small bowl and add the soy sauce, lime juice and water. Stir until well blended. This sauce will keep up to 3 weeks if stored in the refrigerator in a tight-lidded jar.
Cut up and mix ingredients together. Put over chopped greens, or eat with chips as a salsa.
In a large skillet over medium heat, heat oil until shimmering. Add chopped red onion and a dash of salt, stirring occasionally, until the onions are turning translucent. Add sliced mushrooms and cook, stirring occasionally, until tender and turning golden, about 6 minutes. Add half the spinach mixture, let it wilt a little, and then add the second. Cook until spinach is wilted and the mixture is dry, 2 to 3 minutes or longer. Season with salt and pepper and a splash of lime juice. Remove from heat. Divide 1 cup shredded cheese between the 4 quesadillas, covering only half of each tortilla with cheese. Divide the spinach and mushroom mixture evenly on top of the cheese on each quesadilla, then top with avocado slices. Top all of that with 1 cup shredded cheese, divided equally between the 4 quesadillas. Press the empty tortilla halve over the toppings. Heat a medium to large skillet on the stove over medium heat. Place one quesadilla into the pan and cook for a few minutes then carefully flip with a spatula. Immediately sprinkle some of the remaining cheese over the hot sides of the quesadilla, and let the cheese sizzle into the quesadilla for a couple minutes. Flip and cook the other side for a couple minutes if necessary, until both sides are a nice, crisp golden brown. Let the quesadillas cool on a cutting board for a few minutes, then slice each quesadilla into three slices using a pizza cutter or a very sharp knife. Serve with salsa.
Pour the vanilla flavored vodka, Irish cream liquer and pumkin flavored lqueur. into a cocktail shaker over ice. Cover and shake until the outside of the shaker has frosted. Strain into a chilled martini glass and garnish with a sprinkle of ground cinnamon and ground nutmeg to serve.
Preheat oven to 400°F. Combine panko, za'atar spice mix, sesame seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish. Place eggs and egg white in another shallow dish; lightly beat with a fork. Sprinkle chicken with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Dredge 4 breast halves in panko mixture, then egg mixture. Dredge again in panko mixture. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 4 coated chicken breast halves to pan. Cook 3 minutes on each side or until lightly browned, turning carefully with a spatula. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining chicken, panko mixture, egg mixture, and oil. Bake at 400F for 10 minutes or until done. Serve with lemon wedges, if desired.
PRAWNS: The very best version of this is made with prawns (either fresh or frozen in their shells) that you have cooked yourself. Failing that, buy the large cooked prawns in their shells, or if you can only get shelled prawns, get those. To prepare them: if frozen put them in a colander and allow to defrost thoroughly at room temperature for about 1 hour. After that, if using uncooked prawns, heat a large solid frying pan or wok and dry-fry the prawns for 4-5 minutes until the grey turns a vibrant pink. As soon as they're cool, reserve 6 in their shells for a garnish and peel the remainder. Then take a small sharp knife, make a cut along the back of each peeled prawn and remove any black thread. Place them in a bowl, cover with film wrap and keep in the fridge until needed. TO MAKE THE SAUCE:: Take mayonnaise and add it to the rest of the sauce ingredients. Stir and taste to check the seasoning, then keep the sauce covered with film wrap in the refrigerator, until needed. ASSEMBLY. When you are ready to serve, shred the lettuce and rocket fairly finely and divide them between 6 stemmed glasses, then peel and chop the avocado into small dice and scatter this in each glass amongst the lettuce. Top with the prawns and the sauce, sprinkle a dusting of cayenne pepper on top and garnish with 1 section of lime and 1 unpeeled prawn per glass. Serve with brown bread and butter.
Melt the butter in a nonstick skillet; saute the onions until tender. Lay the chicken on the onions. Cover and simmer over low heat for 45 minutes or until chicken is tender. Remove chicken and keep warm. Stir the flour into the onions in the skillet. Gradually add the stock and season with salt. Cook and stir over low heat until thickened; remove pan from heat. Stir in paprika and yogurt. Return chicken to pan. Spoon sauce over chicken.
Prepare lasagne according to package directions; drain. Preheat oven to 350° F. Melt margarine in large saucepan over low heat. Add onion, squash and carrots. Cook the vegetables over low heat until very soft. Stir in flour with a wooden spoon. Gradually stir in the milk until the mixture is smooth. Bring the mixture to a boil and stir in raisins, salt and pepper. Remove from heat and set aside 1 cup. In a 9 x 13 x 2-inch baking dish, spread a little of the vegetable sauce over the bottom and cover with lasagne. Sprinkle provolone over lasagne and add more vegetable sauce. Continue to layer sauce, provolone and lasagne, ending with a layer of sauce. Sprinkle top with Parmesan and nuts. Bake uncovered for 40 minutes until nicely browned and heated through.
Cream the sugar and cream cheese until light; then mix in the vanilla. Chill 1 hour. Enjoy!
Cream butter and sugar together for 20 minutes. Add eggs, 1 at a time, beating after each addition. Add flour and lemon extract. Fold in 7-Up. Pour into well-greased 12-cup Bundt pan or tube pan. Bake at 325 degrees for 1 to 1 1/4 hours. Make Lemon Glaze- mix powdered sugar and lemon juice together. When cake is cooled, dribble with Lemon Glaze.
Add all ingredients in a pitcher and stir well. Pour over ice. For a lighter drink, top with seltzer.
Cook rice in vegetable broth according to package directions(simmer 40-45 minutes). Move cooked rice to a bowl. Mix in the rest of the ingredients, but only use 1/2 of the cheese. Grease a 8 cup muffin tray and make 8 balls. Place in muffin tins. Sprinkle the rest of cheese on top. Put in the oven for 25 minutes and bake at 350 degrees - until golden and crisp. To reheat these you could place them in a brown paper bag. Lightly wet the bag and put in 300*F oven until the bag dries out and the cups are nice and hot and not dried out, about 5 minutes.
Microwave chocolate in medium microwaveable bowl on HIGH 1 minute or until melted. Cool 1 minute. Add whipped topping; stir gently with wire whisk until well blended. Refrigerate at least 5 minutes. Garnish with fresh berries and mint leaves, if desired.
Cook the pasta in a large pan of boiling water uncovered until just tender, drain While the pasta is cooking heat oil in a large pan, cook the chiles and garlic stirring about 3 minutes until nice and fragrant. Remove the pan from the heat; stir in the coriander and salt. Gently toss the coriander mixture with the pasta and lemon juice in the pan. Sprinkle with parmesan just before serving.
In a large skillet stir beans, undrained tomatoes, vegetables, water, uncooked rice, thyme or dillweed, and, if desired, hot pepper sauce. Bring to a boil; reduce heat. Cover and simmer for 12 to 14 minutes or till rice is tender. Stir in soup; heat through. Before serving, stir in almonds and sprinkle with cheese.
Slash the chicken flesh at regular intervals with a sharp knife and place in a bowl. Mix together the honey, lemon juice, yogurt, salt and pepper and half the mint. Spoon the marinade over the chicken and leave to marinate for 30 minutes. Line the broiler pan with foil and cook the chicken under a medium-hot broiler until thoroughly cooked and golden brown, turning the chicken occasionally during cooking. Sprinkle with the remaining mint and serve.
Mix in all the ingredients except the Ginger Ale in a Sangria Pitcher. Let the flavours to combine for several hours in the fridge. 24 hours if you can. At the end you can add ice cubes if you want. But I don't. Pour in each glass. Add a little bit of Ginger Ale. Decorate with slices of oranges and a marashino cherry. If the sangria is too strong, you can add a little bit of juice of your choice.
MAKE CUSTARD:. Scald the milk in a heavy pot. Mix the sugar and flour together, and place in the top of a double boiler over hot water. Whisk in the scalded milk, then quickly whisk in the egg yolks. Cook, stirring, until the mixture becomes thick enough to coat the back of a spoon. Remove from the heat, and whisk in the butter and vanilla. Pour the custard into a bowl, and cover with plastic wrap or waxed paper to prevent a skin from frorming on top. Refrigerate until cool. PREPARE BERRIES:. Reserve a few whole berries to decorate the top. Place the rest of the raspberries and blueberries in a bowl. Slice the strawberries, and add them to the bowl. Add the sugar and the 2 tablespoons sherry or orange juice. Let the mixture steep 30-45 minutes to allow some of the fruit juices to be drawn out. ASSEMBLE TRIFLE:. Whip 2/3 cup whipping cream and mix into custard. Place 1 cup of the fruit mixture in the bottom of a 12-cup glass trifle bowl. Arrange the ladyfingers around the outer sides of the bowl. Top the ladyfingers with berries. Spoon half the custard mixture into the center of the bowl. Cut a couple of slices of angel food cake into pieces, and scatter them on top of the custard. Then drizzle half the sherry or juice on it, and top with the remaining fruit (except for the berries reserved for garnish). Cover the fruit with slices of angel food cake and drizzle it with the remaining sherry or juice. Add the remaining custard to the dish. Whip the remaining 1 1/3 cup whipping cream, and spread it evenly over the top of the trifle.