HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring 4 cups water to a boil in a medium saucepan. Cook the beans in boiling water for 5 minutes or until crisp-tender. Drain and rinse with cold water; drain. Combine tomato and next 4 ingredients (through pepper) in a bowl. Divide beans evenly among 8 plates. Top each serving with 1/4 cup tomato mixture. Sprinkle each serving with 1 tablespoon slices basil and 1 tablespoon cheese. You may also just mix and toss everything together.
Combine syrup, tomato sauce and baked beans in slow cooker. Microwave bacon. Cut into 1/2- 3/4 inch pieces. Cook chicken breast as desired (I grilled it). Cut into small pieces. Brown red onion with garlic in pan. Add ground chicken and cook thoroughly. Add all bacon and chicken to slow cooker and stir. Strain juice from can stewed tomatoes into food processor. Cut habanero into small pieces. (WEAR GLOVES!) Add to food processor. Blend peppers and liquid until no pepper remains. (I kept seeds from 2 of peppers and put into food processor for added heat). Add mixture to slow cooker and stir. Add tomatoes to slow cooker. Add Maple Pepper(R) brand seasoning w/habanero and chili powder and stir. Slow cook for 4 hours or more. (I cooked mine for 12 hours).
Cut lamb into 1 1/2 inch cubes and place in non-aluminum bowl. In blender, puree lemon juice, garlic, ginger and hot green peppers. Mix with lamb; marinate for 1 hour at room temperature or refrigerate for 2 to 6 hours. Crack open coconut,discarding the liquid. Pry out coconut meat. Pare off brown out side layer; discard. Grate coconut. In dry skillet, toast coconut over medium heat, stirring often, until golden brown, about 12 minutes. Masala: In dry skillet, toast each spice separately over medium heat until fragrant and darkened in color. Transfer to spice grinder or blender along with toasted coconut; process until fine powder. Set aside. In large shallow Dutch oven, heat oil over medium-high heat; fry onions, stirring often, until goldenbrown, about 7 minutes. Stir in lamb and increase heat to high; fry. stirring, until liquid is mostly evaporated and oil begins to separate, about 12 minutes. Add masala; reduce heat to medium and fry, stirring until fragrant and oil is separated, 10 to 15 minutes. Stir in tomatoes, tamarind, salt and 2 cups water. Bring to simmer, reduce heat to medium- low and cook, partially covered and stirring often, until meat is tender and sauce is thick and clings to meat, about 1 1/2 hours.
Preheat oven to 350°F (180°C). In a large bowl, cream butter and both sugars. Add egg and beat well. Add orange rind and beat well. In a separate bowl, combine flour, oats, baking powder and salt and beat into creamed mixture. Stir in coconut and macadamia nuts. Drop by tablespoonfuls onto buttered baking sheets, about 2-inches apart. Press down the tops with a fork to flatten slightly. Bake for 12 to 15 minutes or until edges are golden. Cool for 2 minutes before removing from sheet and cool on wire racks.
In medium size saucepan, simmer vinegar, water and sugar for 5 minutes. Slice peppers, removing seeds. Place peppers in glass jar (can use any type of glass jar with tight fitting lid). Pour liquid mixture over peppers leaving 1/2-inch headspace. Allow to cool and then place tight fitting lid on; store in refrigerator. Best if left in refrigerator to marinate for at least 24-48 hours before serving. The longer they marinate, more garlic flavor is absorbed. Will last for 2 weeks or more in refrigerator.
Cook pasta according to package directions; drain and return to pan. Toss with 2 tablespoons of the olive oil, set aside and keep warm. Meanwhile, in skillet heat the remaining 2 tablespoons olive oil over medium-high heat. Stir in peppers, onions, and garlic, stir-fry 4 to 6 minutes or until crisp-tender. Add shrimp and cayenne pepper. Cook 2 to 3 minutes more or until shrimp are opaque, stirring occasionally. Serve over pasta. .
Lay the pork on a large chopping board and cover with cling film. With a rolling pin, mallet, or other suitable blunt object, pound the meat as close to an even 1" thickness that you can manage. Heat 2 tablespoons of the olive oil in a frying pan over a medium high. Add all of the chopped onion, half the minced garlic, half the fennel seeds, all of the rosemary and bay, half of the ground cloves, salt and pepper, and cook for 2 to 3 minutes, or until all the fragrance has been released from the herbs and spices. Transfer to a plate to cool. Spread and rub this mixture over and into the pork, then roll the meat up as tightly and neatly as you can. Tie with kitchen string at intervals. Mix the remaining ingredients (minced garlic, fennel seeds, ground cloves, olive oil) and rub it over the outside of the pork. Cover it with cling film and refrigerate 24 hours, or at least overnight. Remove the meat 40 minutes before cooking to allow it to return to room temperature. Meanwhile, preheat the oven to 150C/300F Take the cling film off the pork and place the pork joint in to a roasting tin. Cook the pork for 4 hours to 5 hours, until it is falling apart when you test it with a knife or fork. If the spices on the surface start to char too badly (a little blackness is a good thing), tent foil loosely over the roast. (I find I need to cover it for the last hour of cooking.). CROCK POT - at this stage, cook the pork in a crock pot for 4 to 5 hours on high, or on automatic for up to 8 hours. Remove from the oven and leave to rest at least 30 minutes to one hour. Slice, pull or shred the meat and serve in warmed ciabatta rolls.
Butter (8) 1 cup ramekins, then coat evenly with sugar. Shake out excess sugar and place in refrigerator until ready to use. Melt 4 tbsp butter and the chocolate in a double boiler. Remove from heat, stir in vanilla, salt, and creme de cacao. Set aside. In a small saucepan, combine 1/3 cup sugar and 2 tbsp water and bring to a boil. Remove from heat. In a medium bowl, beat egg yolks on medium speed, slowly drizzle in the sugar syrup. Continue to beat until yolks are thick and pale yellow (3-5 minutes). Fold egg yolks into the chocolate along with the orange zest. Using clean beaters, beat the egg whites in a metal bowl, medium speed, for 30 seconds. Add the cream of tartar, then gradually add 3 TBSP sugar. Beat until the whites hold a 2" peak and are glossy. Take 1/4 of the egg whites and energetically stir them into the chocolate mixture. Gently fold in the remainder of the whites until just incorporated. Fill each ramekin almost to the rim. Wipe any filling from the rim with a wet paper towel. Cover each ramekin with plastic wrap and freeze until firm: at least 3 hours / up to 2 days. Place oven rack in the middle, preheat oven to 400°F. Remove souffles directly from freezer, uncover, and bake until risen: 16-18 minutes. Do not thaw the souffle, as it will not rise properly. Be careful not to overbake it.
Preheat the slow cooker on high. Place the pork in a frying pan and heat gently until the fat begins to run out. Add the chopped bacon and sausages then brown all over for about 3 to 5 minutes. Remove all the meat from the pan. Add the onion to the pan and fry for 3 minutes, then add the garlic and fry for a further 2 minutes. Add the seasonings and the herbes de Provence , and then add the onion mixture to the pork, bacon and sausages. Mix the two types of beans together. Layer the pork and onion mixture with the mixed beans, then pour over the tomatoes with their juices. Sprinkle the breadcrumbs over the top and cover with the lid. Reduce the temperature to low and cook for 6 to 8 hours. Served garnished with fresh herbs.
In food processor add the 1 1/4 cups of flour, 2 tablesppons sugar and salt - pulse to mix completly. Add butter and pulse to incorperate to resemble a course pea sized mixture. Add cold water slowly and pulse until the dough comes together. (do not over mix) Gather the dough and pat into a rounnd ball wrap in cling wrap and refridgerate for approxiamtely 30 minutes to an an hour. Preheat the oven to 425 degrees position the rack to the thrid level - line the baking sheet with parchment paper. Working on a lightly floured surface roll out the dough into a disk shape to approximately 12 inches in diameter, transfer to the baking sheet and chill for another 15 to 30 minutes. In a bowl combine the remaining regular sugar plus 2 tablespoons (sugar not raw sugar) with cornstartch, cinnamon and organge zest. Add the plums and toss well. Let the mixture stand stirring every 5 mins or so to release the sugars from the plums for apporximately 15 to 20 minutes or until sugar is dissolved. Arrange the fruit in a circular fashion around the dough working into the center making sure to leave a good 1 1/2 inch plus around the outside edges. Fold the dough over onto the plums. Brush the outside rim of dough with the egg yolk whisked with the water - and sprinkle with the raw sugar. Bake the crostata for approx 50 mins or until center fruit is bubbling and the outside crust is golden brown - let cool on baking sheet for a good 30 to 40 minutes cut in wedges and serve with ice cream or whipped cream. You can fridgerate the actual dough for up to 3 days.
1. In a large pot place ham bone and water. Bring to boil then reduce heat for about 15-20 minutes. 2. Then stir in chicken broth. 3. Add chopped onion, celery, and carrots. 4. Add escarole, beans, and diced tomatoes. 5. Season to taste with salt, pepper, garlic powder, and oregano or Italian seasoning. 6. Bring to a boil then cover pot and simmer for 2 hours. 7. Serve with grated Romano cheese.
Brown lean ground beef over medium high heat. When cooked, add taco seasoning mix. Meanwhile, cream together sour cream and cream cheese. Spread cream cheese mixture in the bottom of a deep dish pie plate. Layer ground beef mixture over the cream cheese mixture. Add the salsa to the top of the ground beef. Top with sliced green onions. Sprinkle generously with mozzarella cheese. Cover and bake for 30 minutes at 350 or until heated through. Serve with tortilla chips for dipping.
Heat oven to 350 degrees. Combine sugar and cornstarch in a medium sized saucepan. Pour in milk and whisk constantly over medium high heat until mixture is thickened and bubbly, about 8 to 10 minutes. Separate eggs. Place yolks in a small bowl and whites in a large metal mixing bowl. Set whites aside. Beat yolks slightly with a fork. Pour in a tablespoon of hot mixture into yolks. Return to hot mixture. Cook and stir over medium high heat for 2 minutes longer. Remove from heat. Stir in butter and the teaspoon of vanilla. Mix well. Stir in the one cup of coconut. Pour into cooled pie shell. For the meringue: Beat the 3 egg whites with the 1/4 teaspoon of vanilla and the cream of tartar until stiff peaks form, about 4 to 5 minutes. Spread over pie, being sure to seal edges with meringue. Sprinkle the 1/3 cup of flaked coconut over. Bake at 350 degrees for 15 to 18 minutes or until meringue is nicely browned. Cool, refrigerate and serve. 6 to 8 servings.
Cook spaghetti according to package directions. In a saucepan, saute garlic in 1 TBS butter until tender. Add cream cheese, sour cream, milk, salt, onion powder, Cajun seasoning, pepper and 2 TBS butter. Cook and stir over low heat just until smooth. DON'T boil. Remove from heat. Drain spaghetti and toss with cream sauce. Sprinkle with parsley.
In a large skillet, heat butter over medium heat. Add onions and saute for 4 to 6 minutes, until lightly browned. Remove onions to a plate and set aside. Add vegetable oil to the skillet. Sprinkle pork chops with salt and pepper then dredge in flour. Brown the pork chops for about 2 minutes on each side. Return the onions to the skillet making a layer over the chops. Meanwhile, combine chopped apples with lemon juice, apple cider, brown sugar, and cinnamon. Pour the apple mixture over the pork chops and onions and bring to a simmer. Reduce heat to medium-low and simmer, uncovered, for 5 minutes. Cover and simmer for 20 minutes. Stir in cranberries and continue cooking for 2 minutes longer.
grill chicken breasts in olive oil. brown bacon in same pan for 2 to 3 minutes. chop and saute the onions. tear the procetto. make the white sauce:. cook the butter and flour over med-low for 5 minutes continually stirring. heat the milk and microwave and add to butter and flour, cook until smooth and thick. add the cheeses, salt and pepper, onions, procetto, and chicken. cook until the cheese are melted and the ingredients are combined. boil water for pasta, add salt. once boiling, add pasta. cook pasta as directed on package (about 10-12 minutes) then drain. return pasta to pan and add cream sauce.
Preheat oven to 350°F Grease or line 12 muffin tins with paper liners. Prepare the crumb topping: In a small bowl, whisk together flour, sugar and salt. Cut shortening into flour mixture until it resembles coarse crumbs. Larger crumbs are a bit more desirable. Stir in the mashed banana and set bowl aside. Prepare the batter: In a medium bowl, sift together flour, baking soda, baking powder and salt. In a large bowl, whisk together sugar, vegetable oil, buttermilk, egg, bananas and vanilla. Pour flour mixture into banana mixture and stir until batter is just combined. Spoon into muffin tins, filling each 2/3 full. Top each muffin with crumb mixture, dividing it evenly. Bake for 18-21 minutes, until a tester comes out clean and the muffins spring back when gently touched.
Cream together sugar and butter- add eggs and beat well. Alternately add milk, soda and flour to above mixture- adding flour last. Add in Flavorings, and mix well. Grease tube pan. DO NOT FLOUR. Spread chopped nuts evenly on bottom of pan and pour batter over nuts. (nuts maybe omitted). Bake at 310 to 325 degrees for 1 1/2 hours. Let cool slightly before removing from pan.
Mix all ingredients together and marinate steak overnight. Preheat grill; grill to desired doneness (8 minutes per side for Medium). Slice steak on diagonal into 1/2 inch strips and serve.
Mix as cookie dough. Roll into thin ropes about the size of your pointer finger and cut into 3/4" lengths. You may want to freeze the ropes so as to make it easier to cut. Bake 15 to 20 minutes at 350 deg. F. on large cookie sheets.
Mix all ingredients with an electric beater until smooth batter. Heat a non-stick frying pan on high. Pour enough batter into pan to cover the bottom. Shake the pan gently after 2-3 minutes; if the pancake lifts, it is cooked; if not, cook for another few minutes and try shaking it again until cooked. Flip or turn and fry on other side for 2-3 minutes until brown. Fill with mince or cheese for a savoury meal, or with cinnamon & sugar for a snack or ice cream & chocolate sauce for dessert.
Reserve 2 T. ketchup. Combine ground beef, eggs, oats, soup mix and remaining ketchup. Shape into loaf and put into crock pot. Top with remaining ketchup. Cover, cook on low 8 - 10 hours.
Preheat the oven to 450. In a large saute pan, saute' onions, garlic, crushed red peppers and parsley in olive oil until just fragrant. Remove from heat. Add bread crumbs, clams, and parmesan to pan. Squirt the juice of 1 lemon into pan and add clam juice until desired consistency. The mixture should be on the dry side. If you use too much liquid it will come out "gummy". Spoon into clam shells. Bake for 14 minutes. Should look brown on top. Squirt fresh lemon on each clam shell and add Tobasco until desired heat is achieved. WONDERFUL!
Season steaks with salt, pepper, & lemon juice. Drizzle with olive oil. Place non-stick skillet over medium-high heat. Add tuna & lower heat. Cook 4-5 minutes until well browned on one side. Turn over & cook 2-3 minutes more.
Peel and cut up the mango into chunks. Puree mango and 2 tablespoons of lime juice in a blender or with an immersion blender. Set aside. (Don't worry if the puree is tart, the lime juice mellows in the freezing process.) Mix the gelatin into the remaining 3 tablespoons of lime juice in a small heatproof bowl. Place the bowl in a small saucepan of simmering water and stir until the gelatin dissolves. Add gelatin-lime juice mix to the mango puree. Whisk egg whites to soft peaks. Add sugar or Splenda. Gently fold the egg whites into the mango. (If you are using an ice cream maker, follow the directions for your machine here. In mine, this takes about 20-22 minutes.) Place the mixture into a freezer proof bowl for 2 hours. Take the bowl out of the freezer and mix to break up the ice chunks and return to the freezer. Allow it to freeze until firm or solid. If sorbet is frozen solid prior to serving, place in the refrigerator for 10 minutes before serving. Scoop sorbet into bowls and garnish with lime zest strips.
.In a covered 6-quart sauce pan, heat whole sweet potates with salt and. enough water to cover to boiling on high. reduce heat to low and simmer for 30 minutes or. . Just until fork tender drain. set aside until cool enough to handle. Meanwhile, in a 1-quart saucepan heat maple syrup on high till boiling. Reduce heat to medium. boil gently 10 to 15 minutes. or until reduced to 1/2 cup. Stir in cranberries and. 1/2 teaspoon salt. cook just until cranberries pop. about 5 minutes longer. preheat oven to 400°F. Cut cooled sweet potates crosswise in 1 inch thick slices. arrange slices in a shallow 3 quart ceramic or glass baking dish. overlapping slices if necessary. Spoon maple-cranberry syrup evenly over potatoes. Bake uncovered. 20 minutes or until hot.
For sauce, combine catsup, water, worcestershire sauce, dry mustard, salt & pepper. Trim fat from meat. Grill meat on uncovered grill directly over medium-hot coals for 6 minutes. Brush with sauce. Turn & grill to desired doneness, allowing 6 to 9 minutes more for medium, brushing frequently with sauce. Brush any remaining sauce over meat before serving.
(Grated Gruyere cheese can be used instead of cheddar cheese.) Place bananas in saucepan and add just enough chicken stock to cover. Bring to a boil, reduce heat and simmer until bananas are tender, about 20 to 25 minutes. Using a potato masher, mash until smooth (chicken stock will be absorbed). Let cool slightly. Meanwhile, heat butter in a small frypan and saute onions until tender. Add the onions, cream, beaten eggs to cooked bananas until combined; season with salt, nutmeg and cinnamon to taste. Mixture will be quite moist. Place banana mixture in a buttered shallow baking dish. Combine cheese with bread crumbs; sprinkle over top. Bake at 350 for 35 - 40 minutes or until top is golden.
Bring a large pot of water to a boil. In a large bowl, whisk together 2 eggs at a time for each individual,salt and black pepper and any of your favorite add ins, (individually) and divided into each individual plastic freezer baggies. Seal each baggie tight. Smash with hands to combine the egg mixture. Drop each sealed baggie into the boiling water. Simmer the bags for 8 to 10 minutes or until done to your desire. Remove baggies from boiling water with tongs and drain on a paper towel lined plate or strainer. Cool slightly before handing. Open baggie and pour the cooked omelette onto each individual plate. Enjoy with along or with your favorite morning side dish, such as hashbrowns and grits.
In a blender, combine the coffee liqueur, vodka, creme de cacao and ice cream. Blend until frothy. Pour into 2 glasses. Garnish with the coconut flakes and cocoa and serve immediately.
Boil the potatoes in their skins in lightly salted water until soft; drain, then peel while still warm; place in a bowl and mash. Crumble the feta cheese into the potatoes and add the spring onion, garlic, dill, ground almonds, egg and lemon juice, and season with salt and pepper, to taste. Remember that feta is salty, so taste the mixture before adding the salt. Stir well so that al the ingredients are well combined. Cover the mixture and chill until it is firm; then divide the mixture into walnut-size balls, then flatten them slightly. Lightly coat the polpettes with flour; heat the oil in a pan, preferably non-stick and saute the polpettes until they are golden brown on both sides. Drain on paper towels and serve immediately.
Add navy beans, lentils, breadcrumbs, minced onion, garlic powder, and eggs to food processor. Process 1 minute or until thoroughly mixed. Removed from food processor into large bowl and mix the spinach in with a large spoon, or with your hands. If you have some who don't like spicy food, go ahead and shape a couple burgers now. Then add red pepper flake and mix thoroughly. Add oil to large fry pan and preheat. While heating pan, shape mix into burgers. These do not shrink like ground beef, so make them the size you would like the finished result to be. Fry 3-5 minutes per side until golden brown. Serve with your favorite hamburger toppings.
Sift dry ingredients together and set aside. Mix pumpkin, oil, honey, eggs, and splenda in separate bowl. Add sifted ingredients to pumpkin mixture. Add up to 1/3 cup water if necessary to make batter. Grease 9x5x3 inch loaf pan. Bake at 350 degrees for 1 hour until toothpick comes out clean.
Heat oven to 350 degrees. Heat the oil in saucepan over medium heat; add carrots, celery and onion. Cook, stirring often until the onion is golden, about 5 minutes. Sprinkle the flour over the vegetables; cook, stirring, 3 minutes. Add 1 cup of the broth, stirring to prevent lumps. Cook until the sauce begins to thicken and then add the remaining broth. Cook; stirring occasionally, until sauce is completely thickened, about 5 minutes. Stir in the chicken, peas, thyme, salt and pepper to taste; reduce heat to simmer. Cook, stirring occasionally, until reduced and thickened, about 8 minutes. Meanwhile, bake the biscuits according to package directions. To serve, split two biscuits per person; spoon stew over biscuits.
Put the black mustard seeds into a non-metallic bowl and pour over 150 ml of the vinegar. Cover and leave overnight. The next day, use a mortar and pstle to pound the mixture until the seeds are coarsely broken. Grind the yellow mustard seeds in an electric blender or coffee grinder to a very fine powder. Combine the two mixtures and stir in the rest of the vinegar and the salt. Spoon into sterilized jars. Seal, label and keep in a cool dark place for 2 weeks before using to allow the flavours to develop.
If you use dried mushroom soak in water them before use about 10-15 minute. On a melted lard saute onion and bacon until it is soft. Add flour and saute until the flour is brown, add very little paprika and after 30 sec. add cold water and stir to prevent coagulation. Add all the mushroom you have, salt, pepper and potato sliced in small cubes. Add water (cca 1 liter) and cook 1,5 hour (if water evaporate add some more). At the end add sour cream and parsley. REMEMBER all mushrooms are eatable, some of them only once!
Roast the red pepper directly over a gas flame or under a preheated broiler, turning occasionally, until charred all over. Transfer the pepper to a bowl, cover the bowl tightly with plastic wrap and let cool. When the pepper is cool enough to handle, discard the charred skin, seeds and stem. Cut the pepper into 1/2-inch pieces. In a large skillet, toast the pine nuts over moderate heat, shaking the skillet a few times, until the nuts are golden brown and fragrant, about 2 minutes. Transfer the pine nuts to a plate. Add the olive oil and diced onion to the skillet and cook over moderate heat until the onion is softened, about 5 minutes. Add the red pepper pieces and the chopped tomato and cook, stirring occasionally, until the tomato is softened, about 3 minutes. Transfer the vegetable mixture to a large serving bowl and let cool to room temperature. Add the tuna and toasted pine nuts to the vegetable mixture in the bowl and gently toss to combine. Season with salt and pepper and serve.
Preheat oven to 340 degrees farenheit. line 2 x12 bun muffin tins with paper cases. Combine first 4 ingredients in a bowl. In another bowl, cream the sugar and butter together until light and fluffy. Beat in all of food colouring and vanilla. Add 2 eggs to wet bowl, beat till combined. Then add dry ingredients slowly to wet mixture. Last beat in the buttermilk and vinegar until everything is well combined. Divide butter between 24 cases. Bake about 20 minutes. leave to cool on cooling rack.