HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sauce: In a deep dish fry pan sautee bacon, onion and garlic over med-high heat until onion is soft and bacon is cooked but not too crispy. Add can of tomatoes, oregano, parsley and basil. Bring mixture to light boil and turn down to simmer DO NOT COVER, let it render down to make a thick sauce (about 20 min). Cover and keep hot. Cook noodles so they are el dente. Rinse and drain. Veggies: Place veggies ( I used purple onion cut into eighths(held together with toothpick), whole baby carrots, celery cut on the bias, red pepper 2x2" squares, rounds of zucchini and broccoli flowerets) on a broiler pan in a single layer. In blender put oil, vinegar and roasted garlic and puree until garlic is well blended into oil and vinegar. Brush top side of veggies with oil mixture. Broil veggies until they just start to blacken, about 5 minute. Take out veggies and turn them over and brush uncooked side with oil mixture. Return to broiler for another 5 min or until they start to blacken. Cook and peel shrimp if using. Add to tomato sauce just before serving. Serving: Place 1/2 noodles in pasta bowl/plate. Put 1/2 of sauce over pasta Put 1/2 of veggies on top of sauce. Garnish with parmesean and feta cheese if desired. (The feta adds a real nice flavor to your sauce). Repeat with second plate/bowl.
Cut paneer into 1/4 inch thick squares. Mix all the other ingredients to form a paste (a thick creamy sauce). spread some of the paste on the bottom of a 9x13 baking pan, then arrange the panner squares on top of it. Spread the remaining paste on the tops of the paneer, coating thoroughly. Cover with foil, and marinate overnight (5-6 hours) in the refrigerator. Heat over to 400 degrees. Bake with foil on 20 minutes. Remove foil, continue baking until the tops are browned and the sauce has become like clarified butter. Serve with lemon or lime wedges.
Place mascarpone in a large bowl. Sift the sugar, cocoa, and cinnamon over the mascarpone then mix well. Stir in the Grand Marnier and mix until combined. Gently fold in 1/3 of the whipped cream, repeat 1/3 at a time. Spoon into 4 individual serving dishes and chill.
Add to the bowl of a bread maker and set on the dough cycle. Or, mix vigorously in a large mixing bowl and let rise until double in bulk. Turn the dough out onto a floured surface. Punch down and knead. Roll out to about 1/8 inch thick. Cut into strips 2 1/2 inches wide and cut the strips into squares. Or just grab some dough and streach it into the shape of an elephants ear. Cover and let rest for about 10 minutes. Using a large fry pan, fill with about three inches of cooking oil. Heat until the temperature of the oil is 360 degrees. If the fat is too cool, the dough will absorb the oil and if the fat is too hot, the dough will brown before it is cooked in the middle. Lower the dough gently into the cooking oil, two or three pieces at a time. When brown on one side, turn and brown on the other side. Lift from the cooking oil with a fork or tongs and drain on paper towels. Brush the fried dough with melted butter and sprinkle with powdered or cinnamon sugar.
Grind or process the first 16 ingredients fairly coarsely, then measure. For each 2 cups, add salt& pepper and egg. Mix well. Stuff and sew up the prepared bird. Put the trimmings (neck and so on) into a very large pan with garlic, onion, salt, pepper and bouquet garni. Cover generously with cold water and bring to a boil. Add the bird, (making sure it is covered),bring back to boil and simmer very gently for 1 1/2 hours (less for a younger bird). Meanwhile, shape the remaining farce into a sausage and roll up neatly in a fine cheesecloth. tie the ends securely and cook alongside the bird. When the bird is cooked, take it out carefully, draining well. Put it in a roasting pan with a little fat underneath and some smeared over the breast. Roast in a preheated 400 degree oven for 20 to 25 minutes, or until browned to your liking. Remove. Pour off fat and deglacer the pan with a little of the stock, to make a gravy, (stir in a little wine to taste, if liked.) To serve, give each diner a portion of the bird and some of the stuffing from the interior, plus a slice of the boiled farce. (Strained and skimmed of all fat, the cooking liquid makes magnificent stock for future use).
In a large saute pan over medium-high heat, heat the olive oil. Add the onion and garlic, cook for 1 min., and then add the chicken. Cook, turning frequently, until the chicken is browned on all sides. Add the wine, vinegar, stock, oregano, and bay leaf. Cover the pan, reduce the heat to medium low, and simmer until the chicken feels firm and its juices run clear when pierced, about 30 minute Remove the chicken from the pan. Bring the broth to a gentle boil, skim the surface, and cook until the sauce has reduced by one-third. Stir in the olives and anchovies. Add the parsley, salt, and pepper. To serve, pour the sauce over the chicken.
Cut pears into a small dice, and place in a small bowl. Sprinkle pears with lemon juice and toss. Add the parsley, blue cheese, and oil and toss gently and thoroughly. Season to taste with freshly ground black pepper. Set aside. Preheat the broiler. Arrange bread slices in a single layer on a baking sheet and toast under the broiler until lightly browned and crisp, 1 to 2 minutes per side. Spread each toast round with a teaspoon of mascarpone. Top with a generous tablespoon of the diced pear mixture, mounding it up high and pressing it firmly. Finish each one with a sprinkling of walnuts and serve.
In a small saucepan, cover the potatoes with cold water and bring to a boil. Cook over high heat until tender when pierced with a knife, about 15 minutes. Drain, then peel and thinly slice crosswise. Meanwhile, in a medium skillet, cook the bacon over moderately high heat until crisp, about 5 minutes; transfer to paper towels. Cut the slices in thirds. Preheat the oven to 375°F Pour off the bacon fat in the skillet and add the oil. Add the onion and cook over moderate heat, stirring frequently, until softened and browned, about 15 minutes; add water as necessary, 1 tablespoon at a time, to prevent scorching. Transfer the onion to a bowl; season with salt, pepper, & crushed red pepper flakes. Line a baking sheet with parchment paper. On a lightly floured work surface, roll out the puff pastry to an 11-inch square. Using a plate as your guide, cut out four 5-inch rounds. Transfer the rounds to the prepared baking sheet and prick them all over with a fork. Bake the rounds in the center of the oven for about 8 minutes, until puffed and lightly golden. Using the back of a fork, deflate the rounds and bake for about 4 minutes longer, until the pastry is just set. Top the pastry rounds with the onion, potato slices, bacon and cheese. Bake for about 10 minutes, until the cheese is melted and the pastry is browned. Transfer the tarts to plates; serve hot or warm.
Rinse the cranberries carefully under running water, and pick them over to remove any that have spoiled. Mix one cup of cranberries, the honey, and one-half cup of water in a small saucepan and cook, simmering, until the cranberries are very soft. Strain through a sieve into a small bowl. The honey liquid is the glaze for the duck. Preheat the oven to 350°F Remove the gizzard, heart, and liver from the duck and set aside. Put the orange peel, half the onion, and about half a teaspoon of salt and pepper in the cavity. Paint the duck with a little of the cranberry glaze. Place the duck on a rack in a roasting pan and roast for 45 minutes. Every 15 minutes, paint the surface with a little of the cranberry glaze. Remove the duck from the oven and prick the skin all over with a fork to release the fat. Return to the oven and continue roasting, painting every 15 minutes with the glaze, for a total of two hours. While the duck is roasting, make a broth with the innards: roughly chop the remaining half onion and the duck innards. Place in a small saucepan with the wine, another half teaspoon of salt and pepper, and a cup of water. Simmer gently for an hour or more, until the broth is reduced to approximately one-half cup of flavorful liquid. Strain the broth and discard the solids. Mix the remaining half cup of cranberries with the remaining half cup of water, the sugar, and the balsamic vinegar. Cook together for 10 minutes until the mixture is syrupy. Set aside. When the duck has finished roasting, remove it from the oven and set aside. It should be a beautiful dark-red color. Strain the pan juices into a glass measuring cup and carefully remove the duck fat that floats to the top. (Do not discard: duck fat is wonderful for roasting or frying potatoes.) Add the innard broth the roasting juices and use this to deglaze the roasting pan, scraping up the roasting bits that have stuck to the pan. Strain the whole through a fine sieve and place in a small saucepan. Add the cranberry-vinegar syrup to the pan juices and broth. If there is any glaze remaining, add that to the mixture and bring the whole to a simmer just to warm it and mix everything together. Carve the duck if you wish, or send it whole to the table, together with the warm cranberry sauce.
Using a zester or hand-held cheese grater, zest the oustide of the orange and set aside zest. Peel the orange by cutting off the skin. Then segment the orange and set aside segments. In a bowl mix soy sauce, rice vinegar, olive oil, 1 tsp black pepper, red pepper, 1/2 tbsp orange zest (from the skin of the orange), honey, chopped cilantro and orange juice. Pour mixture over fish and marinate for 30 minutes to an hour. Place fillets on a medium heat grill, reserving the left-over marinade. Grill fillets on each side for 2-3 minutes depending on thickeness of the fillets. In a separate pan, pour in remaining marinade and add orange segments. Reduce over medium high to high heat until thick and bubbly. Remove fish from grill and top with the reduced marinade sauce. Garnish with cilantro.
Prepare all ingredients ahead of time and store separately. Just before serving, drain the water from the watermelon, tomato and cucumber in a colander and place them in a serving bowl. Toss with olive oil, basil and pepper. Serve immediately.
Preheat oven to 400 degrees. In a large bowl, cream butter and 1/2 cup powdered sugar until smooth. Add almond and vanilla extracts. Slowly add flour and salt to butter mixture, and mix until incorporated. Mix in pecans and walnuts. Use a cookie scooper to scoop the dough and then roll into balls (or use your hands to form 1" balls). Bake for 10-12 minutes. (These cookies barely brown, so if they don't look done, it's okay!). Roll in powdered sugar while still warm, and roll again when cool.
Combine all ingredients in a large coffee mug. Whisk well with a fork until smooth. Microwave on high for 1 1/2 - 3 minutes. (Time depends on microwave wattage. Mine took 1 /2 minutes.) Top with whipped cream and a little chocolate sauce if desired. Top with whipped cream and chocolate syrup. Enjoy! Note: Depending on the wattage of your microwave, you may have to increase cooking time. Makes 1 very large serving.
Combine all hamburger ingredients except flour. Shape into patties and dredge in flour. Brown patties in oil in heated skillet over medium high heat. Remove from skillet. Combine all gravy ingredients in a bowl, mixing well with a whisk. Pour into skillet, stirring constantly until thickened. Taste and adjust salt and pepper; can also add a little more seasoned salt. Place patties into gravy and turn to coat. Cover, reduce heat and simmer for 15 minutes or until done.
Put hamburger in a 12 inch frying pan or skillet. Shake salt like you would over a dinner plate - about 1/2 tsp or so. Brown hamburger on medium or a bit lower if it starts splattering. Drain the hamburger with a stainless steel strainer. Return hamburger to pan. Add all ingredients to the pan and mix well. Simmer for 5 minutes. Serve on warm whole wheat toast, bread, biscuits, or hawaiian buns.
Heat the oil in a pot over med heat. Add the onions, celery and garlic and saute for about 5 minutes. Add the broth, tomatoes, cilantro, cumin, and smoked paprika. Bring to a soft boil. Reduce heat, and cover and simmer for 20 minutes. Add the black beans and simmer for an additional 10 minutes. Stir. At this time, if desired, puree 1/3 to 1/2 of the soup for a thicker texture. Totally optional. Add salt, if needed. Serve garnished with a dallop of the optional FF sour cream.
Cut chicken into small pieces. Combine celery, pistachios, coriander and lime mayo in a small bowl. Add the chicken and stir through until well coated with the mayo. If using, lightly butter the bread. Spread chicken mixture onto 2 slices of bread, season with salt & pepper, then top with remaining bread slices.
Mix oats and salt in a bowl, then set aside. Whiz water, honey, walnuts, and vanilla in a blender until smooth. Pour contents of blender into dry ingredients. Mix together with a spoon; then mix with your hands to distribute moisture evenly. Spread out granola onto a cookie sheet. Bake at 250 F until dry, watching carefully and stirring every 20 minutes. Remove from oven and allow to cool in pan. Store in airtight container in a cool place.
Cream peanut butter and butter. Add sugar and vanilla and mix well. Form into 1 inch balls and refrigerate. Melt chocolate chips with parafin wax in a double boiler. Dip balls into chocolate with a toothpick about 3/4 of the way covered. Place chocolate side down on waxed paper. Let set at room temperature or refrigerate.
Slowly cook chicken and hot sauce together in a large skillet. Once chicken is done, add cream cheese and ranch dressing to the chicken and hot sauce until well blended. Add the cheddar cheese and blend until smooth. Serve hot with your favorite chips, crackers, and or celery.
Peel potatoes and cut into quarters. Cook, covered, in simmering salted water for 15 to 20 minutes or until soft but not mushy. Drain potatoes and dry them by shaking pan over the heat. Rub the potatoes through a fine sieve or beat them with a wooden spoon. Beat in egg and butter. Drop the mixture, a teaspoonful at a time, into 375*F deep fat or oil. Fry the Bunuelos until golden brown; drain on absorbent paper. Serve very hot.
Preheat oven to 375° F. Paper line 18 muffin cups. Combine flour, granulated sugar, brown sugar, baking powder and salt in large bowl. Stir in milk, egg, butter and lemon peel. Stir in 1 1/2 cups morsels and blueberries. Spoon into prepared muffin cups, filling almost full. Sprinkle with Streusel Topping (directions below). Bake for 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool slightly. Place remaining morsels in small, heavy-duty plastic bag. Microwave on MEDIUM-HIGH power for 30 seconds; knead. Microwave at additional 10- to 20-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over muffins. Serve warm. For Streusel topping: Combine 1/3 cup granulated sugar, 1/4 cup all-purpose flour and 1/4 teaspoon ground cinnamon in small bowl. Cut in 3 tablespoons butter or margarine with pastry blender or two knives until mixture resembles coarse crumbs. If making in a loaf pan, grease and sugar (yes, sugar) the loaf pan and start checking for doneness at about 35 minutes.
brown ground beef with onions; drain. While hamburger is cooking, prepare noodles according to package; drain. Mix tomato soup and brown sugar into hamburger. mix cream of chicken and cheddar cheese soups, and milk into noodles. Put noodle mixture into a 9x13-inch pan or casserole dish, top with cheese, then the hamburger mixture. Bake, covered, for 40-45 minutes at 350°F.
Brown hamburger meat with chopped garlic. When brown, add taco seasoning and water. Drain and set aside. Spray 9x13 casserole dish with cooking spray. Tear chile peppers open and line bottom of casserole. Layer all hamburger meat and 2/3 cheese on top of chiles. Top with another layer of chiles and top with remaining cheese. Combine eggs, flour and milk. Pour over chile mixture. Cover with foil and bake at 325F for 45 minutes. Remove foil and allow to rest for 10-15 minutes before serving.
Combine all ingredients except chicken in saucepan. Bring to boil, and simmer 5 minute Cool. Place drummettes in bowl, or zippered plastic bag. Add cooled Sauce. Coat chicken evenly and refrigerate several hours or overnight. Place drummettes, skin side up, on FOIL-LINED rimmed baking sheet. Spoon leftover Sauce over them. Bake 45-50 minutes at 400°, until done, basting with sauce occasionally.
Combine vegetables and basil together and mix well. In a large bowl combine 2 cups of chopped vegetables and mix the bulgur, water, tomato sauce and salt. Mix well and let stand 10 minutes. Add meat and blend well. Knead about 5 minutes, moistening your hands with cold water at intervals. Taste for salt. Add more if necessary. Shape as desired and place on platter. We liked it squished flat with a fork and spread liberally with fresh chopped parsley and green onions as garnish. Eat with pita bread or crusty french bread, YUM!
Combine peach and cucumber slices in a bowl. Mix together the vinegar through pepper and toss with the peach and cucumber.
Mix all together in a large bowl. Freeze, stirring occasionally. If you don't stir as it freezes, it will separate a little bit, with the creamy part tending to the bottom and the fruit to the top. But if you stir it, it will be smooth and lovely. Freezing time varies.
Boil the chicken breasts in water until done. While the chicken breasts are boiling, coat a frying pan in oil to fry Tortillas to medium brown. You'll want them firm. Drain Chicken and shred. Add 1/2 of the Verde Enchilada Sauce to the chicken and mix. Put 4 tortillas on the bottom Spoon 1/2 the Chicken mixture. Add 1/2 can of Sweet Corn. Add 1/3 bag of cheese. Repeat with 4 tortillas,. Spoon remaining 1/2 the Chicken mixture. Add other 1/2 can of Sweet Corn. Add 1/3 bag of cheese. One more tortilla layer. Pour remainder of the Verde Enchilada Sauce on top and down the edges. Top with last portion of cheese. Bake 375 for 20 minutes.
Preheat the oven to 400°F. Mix together gently the rhubarb and the strawberries, sugar, flour, almond extract, and salt. Line a 9-inch pie pan with pastry add the fruit. Dot with butter. Cover with the other pastry. Brush the crust with milk and sprinkle with sugar. Bake for 40 to 50 minutes until the fruit is tender and crust is lightly browned.
In a small saucepan, combine 2/3 cup brown sugar with the water and 2 tbsp of butter. Cook and stir until sugar has melted and the mixture is well blended. Spread all but about 3 tbsp of this mixture in the bottom of a shallow 9 inch baking dish. On a lightly floured surface, shape the thawed bread dough into a rectangle. Roll with a rolling pin until you get a 10x16 rectangle, letting the dough rest a few minutes if it is resistant to rolling. Spread remaining 2 tbsp of butter over the dough. Sprinkle on remaining brown sugar, cinnamon, and pecans, and drizzle with remaining caramel. Roll dough up jelly-roll style, starting at the long end. Pinch the seam together tightly. Using a serrated knife, cut the roll into 12 equal pieces. Place in pan, cut side up, and allow to rise for 30 minutes. Preheat oven to 350 degrees F. Bake for 30 minutes, until buns are golden brown. Let sit for 5 minutes, then invert onto serving platter. Serve warm.
Preheat oven to 375°F. In a large bowl combine the soup, peas, pimento and onion. Fold in the tuna and cheese. Pour the mixture into a greased 1 1/2 quart casserole dish. Place in the oven and cook for 15 minutes. Crush the potato chips and remove casserole from oven. Pour crushed chips on top of casserole. Bake for 10 more minutes.
Put 2 quarts salted water on high heat for cooking the pasta. While the water heats, prep all the vegetables. (If using frozen shrimp, thaw them). When the water boils, start cooking pasta according to package directions. Drain and keep warm if done before the vegetables. Heat olive oil in a large skillet on medium-high. Add mushrooms, onion, and bell pepper, stirring occasionally. When the mushrooms are tender, add the vegetables, continuing to stir. When the vegetables reach the hot-crisp state, add the kale, tomatoes, shrimp, and garlic. Cover and reduce heat to low. When kale and shrimp are cooked, add drained pasta to the vegetable mixture. Add basil, and stir to combine.
Cream the cheese and sugar. Mix in vanilla. Mix eggs last. Mix on med. until batter looks uniform. Pour into a graham cracker pie crust (I use premade). Put into middle rack preheated oven to 350°F. Bake for 35-40 minutes. Let cool then place in fridge until cold. Enjoy.
Mix flour and salt in a small bowl . . . blend lard in until crumbly. Add ice water gradually, toss until dough holds together. Shape into a disk and refrigerate 30 minutes or overnight wrapped in plastic wrap. Preheat oven to 400°. Roll dough to a 1/8-in.-thick circle on a lightly floured surface. Transfer dough to a 9-in. pie plate. Trim pastry to 1/2 inches beyond rim of plate and flute edge. Line unpricked pastry with a double thickness of foil and fill with pie weights, dried beans or uncooked rice. Bake 11-13 minutes or until bottom is lightly browned. Remove foil and weights . . . bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350°. Melt chocolates in a large bowl in the microwave and stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla until well blended. Stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack. Meanwhile . . . combine brown sugar, cream and butter in a small heavy saucepan. On medium heat, bring to a boil, while stirring to dissolve sugar. Remove from heat. Whisk a small amount of hot mixture into egg yolks in a small bowl. Return all to pan and whisk constantly, cook 2-3 minutes or until mixture thickens and a thermometer reads 160°. Remove from heat. Stir in coconut and vanilla; cool 10 minutes. Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold.
Combine all ingredients and simmer for 20 minutes. Serve hot. **Iput mine in the croc-pot and let everyone serve themselves.
Preheat oven to 350 degrees. Grease a 9 x 5 inch loaf pan. In a large mixing bowl,sift together flour, sugar,& baking powder. Blend in the peanut butter& oil. Add egg& milk. Mix well. Pour into prepared pan. Bake at 350 degrees for 50 minutes,or until a toothpick inserted into center of loaf comes out clean. Serve warm or cooled. Freezes well.
Grease and flour a tube cake pan. Combine the cake mix, sugar and flour in a large bowl. Add the sour cream, the oil and orange extract. Mix at low speed with a mixer. Add the eggs, one at a time. Increase the speed to medium and beat for 2 minutes. Add in the mandarin oranges and mix until all ingredients are well combined. Pour the batter into the prepared pan. Bake at 350°F for 45-50 minutes or until a knife inserted in the cake comes out clean. Let the cake cool in the pan for 15 minutes. Combine the orange juice and confectioners sugar well. Drizzle over the cake.
Place all ingredients EXCEPT ice cubes in a medium sauce pan. Bring to a boil, turn down the heat to med-high. Cook for 2 minutes or until sugar is dissolved. Remove from the heat and pour through a wire mesh strainer, pressing berries with the back of a spoon to release their juices. Discard solids. Stir in 1/2 C ice cubes to cool. Freeze for 20 minutes to further cool. Add 1 - 2 Tablespoons to your favorite sparkling wine. I love Prosecco. Float a few frozen cranberries in the glass and watch them dance in the bubbles!