HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat 2 tablespoons of the olive oil in a small Dutch oven or large saucepan, add the onions, and cook over low heat for 10 minutes, or until translucent but not brown. Stir in the rice and 2 teaspoons of salt and cook over low heat for 5 minutes. Add the hot stock and the saffron and cook, covered, over the lowest heat for 20 minutes, or until the rice is tender. Optional, transfer the rice to a baking dish, add the stock and bake at 350 F for 50-60 minutes, or until liquid is absorbed and the rice is tender. Meanwhile, in a medium saute pan, heat the remaining 2 tablespoons of olive oil, add the garlic, and cook over low heat for 50 seconds. Add the drained diced tomatoes and cook for 5 minutes, stirring from time to time. When the rice is done, add the tomato mixture, 3/4 teaspoon salt, the pepper, parsley, and Parmesan, Stir with a fork, season to taste, and serve hot.
Mix ingredients well. Store in covered jar. For Tea: Use 1 rounded Tbsp of mixture to each 8 oz. of hot water.
In a cocktail shaker, combine the calvados, maple syrup, lemon juice and ice and shake for 10 seconds. Strain into glass filled with ice and add the green apple slices as a garnish.
Season wings with salt and pepper. Bake in a 425 degree oven until cooked and browned on outside. About 40-45 minutes. You can do these a day in advance if desired. Slice all four of the lemons in half. Reserve one lemon (2 halves) for serving on the platter. In a large pan, melt butter. Add onion and sautee over medium heat until translucent. Add salt & pepper to lightly season. Add bay leaves, garlic, sherry, chicken stock, and lemon halves. Season with Salt & Pepper again lightly. Bring to a boil. Mix together Cornstarch and water. Add to boiling pan and whisk to incorporate for 1-2 minutes. Lower temperature to a simmer. Add 1/4 cup oregano. Cover and cook for about 15 to 20 minutes. Turn off heat. Add warm chicken wings to the mixture and stir until all pieces are covered with sauce. Serve on a large platter garnished with the reserved lemon halves and remaining oregano. I like to place a ladle of the sauce on the bottom of the platter before adding the chicken.
Combine chicken, cheese, mayonnaise, bell pepper, onions, vinegar, and oregano together in a small mixing bowl. Divide among pita halves, spooning evenly among each. Top each pita with alfalfa sprouts and toasted walnuts. Serve.
Remove the ends from the beans. Snap the beans in 2 pieces, place into a colander, wash, and set aside to drain. Meanwhile, in a large cast iron Dutch oven, lightly brown the salt pork in the bacon grease over medium heat, turning often, for approximately 10 minutes. Toss the green beans into the pot, stirring them with a wooden spoon to coat well with the pork fat. Add the broth, salt, pepper and garlic powder. Cook over medium-low heat, covered tightly, for approximately 30 minutes, or until the beans are half done. While the beans are cooking, peel a center strip from each new potato with a potato peeler. At the end of 30 minutes, add the potatoes and onion to the beans; add 1/4 cup more broth, if needed. Cook, covered tightly, until the potatoes are tender, approximately 25 to 30 minutes, periodically checking the pot to make sure a small amount of liquid remains. When the potatoes are tender, tilt the lid slightly, off to the side of the pot, and continue to cook until the green beans are wilted, approximately 15 minutes. While cooking, add the butter and season with more pepper if needed.
Salad: Preheat oven to 400 degrees. Tear the ciabatta into crouton-sized pieces, drizzle with olive oil, place in a roasting pan, and cook until golden, about 5 minutes. Set aside to cool. Toss the onion, watermelon, tomatoes, cucumber, capers, cheese, olives and basil together in a large bowl. Add the ciabatta and mix together well. Season with salt and pepper. Transfer the mixture to a serving platter. Dressing: Whisk the vinegar, oil, garlic and sugar together. Add salt and pepper to taste. Pour over salad and let stand 1 hour to allow the ingredients to marinate before serving.
Trim the steak of all fat and cut into slices and then into 1/2 inch wide strips, cut these into 2 inch lengths. Peel and finely chop the shallots. Melt half of the butter in a heavy frying pan (sauteuse) and when foaming, add half of the beef, turn strips over and seal quickly on all sides. They should remain rare inside. Remove from the pan with a slotted spoon and seal the rest in the same way, remove from the pan and keep warm. Add the remainder of the butter and when foaming, cook the shallots until melting but not colored. Stir well, scrape up the meat juices from the bottom of the pan and add 4 tablespoons of cream. Increase the heat and reduce the cream, stirring constantly until it thicken slightly and colors to the blonde stage. Stir in the rest of the cream and the mustard, season well with salt and pepper. Stir in the meat and juices it will have rendered, bring to a bubble but don't allow to boil. If the cream sauce is too liquid, just before adding the meat, remove the pan from the heat and stir in the cornstarch mixed with a tsp of water. Place the pan over low heat, bring back to a boiling point and allow to bubble for a minute before adding the meat and juices. Do NOT boil again after adding them! Serve immediately with rice or buttered noodles.
Directions: Remove dried mushrooms from packages and soak in water to re-hydrate. Wash button mushrooms and coarsely chop. Do the same with the re-hydrated mushrooms. Pour the kraut juice and water into a large pot. Add mushrooms. Bring to a boil and simmer for a minimum of two hours. (you can go longer) Cook pasta till al-dente and set aside. Once the soup has simmered for at least two hours, make the roux. Melt the butter in a small skillet. Add the flour. Cook until the flour has thickened and you have a nice blond-like color. Add the roux to the soup. You're done! How to serve: Have pasta in one bowl and soup in another. Scoop some noodles into your bowl and add the broth on top. Oh, heaven in a bowl. Wishing you years of good luck! :).
In a large bowl mix all ingredients together. Adding more chipotle and adobo if desired. Chill for 1 hour for flavors to meld.
Mix 1 teaspoons cornstarch and 1 tablespoons soy sauce in a small bowl. Add sliced chicken tenders. Place in refrigerator and marinate for 10 minutes. Stir the lemon juice, 1/4 cup soy sauce, chicken broth, ginger, garlic, Splenda and 1 teaspoons cornstarch together in a medium sized mixing bowl. Heat oil in a medium size frying pan. Add chicken and cook over med. high heat for 3-4 minutes or until just done. Add sauce and sliced peppers. Cook 1-2 minutes more or until sauce thickens and peppers are slightly tender. Serve with rice or Asian noodles.
Rhubarb layer: In a large saucepan, combine the first five ingredients. Mix until smooth and then add the rhubarb. Bring to a boil, cook and stir for 2 minutes or until thickened. Remove from heat, add the food coloring and set aside. Batter: In a bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Set aside 1 c for topping. Add baking powder, baking soda, and salt to remaining crumb mixture. Combine egg, yogurt and vanilla; stir into batter until smooth. Spread into a greased 9 inch springform pan. Topping: Combine the egg, Mascarpone cheese and sugar; spoon over batter. Top with rhubarb mixture. Add pecans and coconut to the reserved crumble mixture; sprinkle over top. Bake at 350 degrees for 60-65 minutes or until a toothpick comes out clean. Cool on wire rack for 20 minutes; remove sides of pan. Cool completely.
Grease a 12 cup microwave tube dish. Prepare cake mix as directed on package. Pour into tube dish. Microwave,uncovered,at 30% (MEDIUM LOW) 16 minutes,give dish a quarter turn once. After time at 30% ,give dish a quarter turn. Microwave at full power (HIGH 4-6 minutes or until done),giving dish a quarter turn once. When done wooden Skewer comes out clean.Let sit a few mins,then inverte onto a plate.Let cool completely.Ice if desired. This recipe can be cut in half,cook in half amount of time,make a half a cake.
Measure carefully. Place all ingredients except pepperoni into bread machine in order as directed by manufacturer. Add pepperoni (I think I will chop it up) 10 minutes before last kneading cycle ends (or at raisin/nut signal if your machine has it). Use basic white cycle and medium or light crust color. Do not use delay cycle. When baked remove from pan and cool on wire rack.
Combine all ingredients in a large bowl and mix well. Shape into 4 patties and refrigerate for at least 30 minutes. Preheat grill to medium high heat and brush with oil. Carefully place patties on the grill. Meat will still be a bit loose. Cook on one side of an open grill for 5-8 minutes, depending on the burger thickness. Turn burgers and cook on other side for an additional 5-8 minutes. Remove burgers from grill and tent with foil. Let burgers rest for 5 minutes. Serve on a bun with your choice of condiments.
Spray pie dish with pam. Sprinkle cheese on the bottom of pie dish. Place chopped up ham, onion and broccoli over cheese. Beat remaining ingredients and pour over top. Top with sliced tomatoes if desired. Bake in pre-heated 375 oven until set and golden brown about 40 minutes depending on your oven.
Spread the peanut butter evenly on the two tortillas, leaving a 1-inch border around the edge. In a small bowl, mix together the bananas, granola, yogurt, and honey. Spoon mixture evenly onto tortillas and roll-up/wrap.
Preheat oven to 325°F. Butter a 12-inch square casserole dish. In a large bowl, combine the milk, cream, maple syrup, vanilla, salt, and eggs; mix well to ensure that the eggs are thoroughly incorporated. Add rice and stir until well combined. Pour mixture into casserole dish; bake until mixture is set and top is golden and bubbling (30-40 minutes) or for a slightly creamier consistency cook in a hot water bath for 40-45 minutes. Serve hot or cold, drizzled with maple syrup.
Preheat oven to 350°F. Butter and flour 13x9-inch baking dish. Mix first 6 ingredients together in a medium bowl. Reheat your espresso if you had to buy it at a coffee shop and mix in the baking cocoa powder. Add the vanilla and almond flavorings to the coffee/chocolate mixture. In a large mixing bowl, whisk buttermilk, mayonnaise, egg yolks, and vegetable oil. Stir in that great smelling coffee mixture. Don't lick the spoon! Toss in the softened butter and 1/2 cup of the buttermilk mixture and mix well. Don't lick the spoon! Add all of the flour mixture. Beat for 1 to 2 minutes. Add the rest of the buttermilk mixture. Don't lick the spoon! Beat 1 to 2 minutes longer, scrapping sides of bowl occasionally. Don't lick the spoon yet! Spoon cake batter into prepared baking dish. Bake 35 to 40 minutes or until wooden toothpick inserted in the middle comes out clean. Cool in the pan. While cake is baking, lick the spoon and the bowl if you can no longer resist. When cake is room temperature frost with either Chocolate or White Buttercream Frosting- purchased or homemade.
Spray a large nonstick skillet with Pam; heat. Add the chicken and cook, turning as needed, until lightly browned, 5-6 minutes. Transfer to a plate. Preheat the oven to 375. Spray the same skillet with more Pam. Add the onion and garlic; cook, stirring as needed, until softened, about 5 minutes. Add the tomatoes, Italian seasoning and pepper; bring to a boil. Reduce the heat and simmer, uncovered, stirring as needed, until the mixture is thickened slightly, 8-10 minutes. Meanwhile, cook the ziti according to package directions. Drain and mix with the ricotta cheese. Pour half of the tomato mixture into a 13x9" baking pan, layer with the ziti mixture, the chicken and the remaining tomato mixture. Sprinkle with the cheeses. Bake until hot and bubbling and the cheese is melted, 15-20 minutes.
In a medium bowl, beat the cream cheese, egg yolk, and 1/4 cup sugar until smooth; set aside. Cut the crust off each slice of bread then roll out each slice with a rolling pin. Spread the cheese mixture over the bread, distributing evenly. Roll up each slice jelly roll-style and place seam side down on a baking sheet. In a shallow dish, mix the remaining 3/4 cup sugar and the cinnamon. Brush the butter over the roll-ups then roll them in the cinnamon-sugar mixture, until completely coated. Repeat with the remaining roll-ups, placing them on the baking sheet after coating. Cover and freeze for at least 2 hours, or up to 2 months. Just before serving, preheat the oven to 400°F. Bake the roll-ups for 10 to 12 minutes, or until golden brown.
Precook the potatoes in water (or in the microwave) until almost, but not quite, done. Drain thoroughly. While the potatoes are cooking, saute the fenugreek seed in the oil on medium heat until light brown, being careful not to burn them. Add the onion and continue cooking for five minutes. Add the ginger and garlic and cook another five minutes. Add the spices and saute briefly to release their flavors. Add the tomato, the dried whole peppers, and a little water. Simmer until the flavors meld together, about 30 minutes. Gently add the potatoes, stir, and reduce heat. Cook until potatoes are tender, adding water if the sauce gets too dry. If the sauce is too runny, simply crush one of the potatoes to thicken it.
Preheat oven to 350 degrees. Coat a 10-inch tube pan with cooking spray, and dust with the breadcrumbs. Combine flour, baking soda and salt in a bowl; stir well. Beat the butter in a large bowl at medium speed until light and fluffy. Gradually add the sugar and lemon extract, beating until well blended. Add eggs, 1 at a time, beating well after each addition. Add grated lemon rind and 2 tablespoons lemon juice and beat for 30 seconds. Add the flour mixture to sugar mixture alternately with sour cream, beating at low speed, beginning and ending with flour mixture. Spoon batter into prepared pan and bake at 350 for 1 hour and 10 mins., or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes on a wire rack; remove from pan. Combine 2 tbsp lemon juice and powdered sugar. Drizzle glaze over top of cake. SOUR CREAM POUND CAKE VARIATION. Substitute vanilla extract for the lemon extract. Omit the juice and rind in the cake. Substitute milk for the juice in the glaze.
. Preheat the oven to 375*. 2. While the oven is preheating place the balsamic vinegar, honey, and black pepper into a sauce pan and turn the heat to a medium-high. Stirring frequently until reduced to a syrupy density. About half the volume. 3. Meanwhile while the Balsamic Vinegar is reducing spread the cream cheese on the flatbread. Place the roast beef slices on the cream cheese. Next spread the peppers and onions evenly over the pizza. Slice the fresh mozzarella and evenly place over the peppers and onions. Sprinkle the parmesan cheese over the mozzarella. Bake until cheese is melted, then broil until cheese browns to your liking. Remove from oven and drizzle the balsamic reduction over pizza, slice, and serve.
Preheat oven to 350 Deg. In a large mixing bowl, blend butter and sugar. Add potatoes and cocoa. Add eggs and milk. Mix together flour, BP,spices and add to other ingredients. Pour into a greased 13 X 9 inch pan. Bake at 350 deg. for 1 hour. When cooled, top with your choice of frosting.
In a medium saucepan, whisk pectin into juice. Bring to a full boil over high heat. Add sugar and return to a rolling boil. Boil hard one minute. Remove from heat, and pour into hot jars leaving 1/4 inch headspace. Adjust caps, and process in boiling water bath 5 minutes.
Combine all ingredients in a small bowl. Whisk until smooth. Pour over approximately 4 cups fruit of your choice and toss lightly to coat.
Preheat oven to 350°F Grease a cookie sheet lightly. Cream the butter and cheese spread till well fluffed. Add the rest of the ingredients and knead into a soft dough. Roll into 1/4 inch thickness and cut with a cookie cutter Prick the cut outs with a fork. Bake for 15 minutes or till the cookies are golden brown.
Cook pasta until al dente. Drain. Rinse under cold water until completely cool. Drain. Combine mayonnaise, pickle juice, garlic and mustard powder and whisk to blend well. Put all salad ingredients into a big bowl, pour dressing over and combine well. Season to taste. Chill several hours before serving.
Coat a skillet with cooking spray and heat the beef and onion in a skillet until the beef is brown and the onion is soft. Drain off the fat and return the skillet to the stove. Stir in barbecue sauce and hot pepper sauce; simmer while preparing crust. Separate dough into 10 biscuits, place in and ungreased 13 X 9-inch pan, and press together over the bottom to form a crust. Spread the meat mixture over dough. Sprinkle with the cheddar cheese. Bake at 375° 15-20 minutes.
Preheat oven to 350*. Melt chocolate. Stir in butter. In a seperate bowl mix eggs and sugar until light and fluffly. Stir into chocolate and butter mixture. Add flour. Pour batter into 2 16 oz ramekins. Bake 10 minutes.
Bring chicken stock and water to a light boil and add potatoes. In a skillet (preferably cast iron or enameled cast iron) cook bacon until somewhat done and remove (but do not add bacon to the soup, save for a BLT or something). Saute the onion in the bacon rendering until almost caramelized (golden color). Remove and put in boiling stock. In the same skillet add olive oil and cook Italian sausage (with casings removed). Add garlic with the sausage and cook until sausage is done and the consistency of ground hamburger meat. Add mixture to the stock. By this time check to see if potatoes are cooked by trying to squish them on the side of the stock pot. When they are done reduce heat and add cream and Swiss chard, salt, anise, red pepper, black pepper. Serve with garlic bread or corn bread (or even better an herbed Parmesan corn bread).
Use a pointed knife to make slits around the pork. Push garlic slices into slits. Rub roast with salt and pepper. Put in roasting pan. Bake at 325F degrees for 3 hours. Remove from pan and let stand. Place pan on burner, on high, skim fat. Add water and wine; cook until reduced by half. Serve over slices of roast.
Place chicken between two sheet of wax paper and pound to approximately 1/4-inch thickness. Combine flour with next 3 ingredients in a large bowl or plastic bag. Add chicken to flour mixture, toss to coat. Heat 2 tablespoons oil in a large skillet over medium=high heat. Saute chicken 3 to 5 minutes per side or until done. Remove from skillet. Add mushrooms and remaining oil, if needed. Saute 2 to 3 minutes. Stir in wine and remaining 3 ingredients. Stir to loosen any browned particles, bring to boil. Return chicken to skillet. Simmer, uncovered, for 2 minutes. Great served with penne pasta in marinara sauce, tossed salad and Italian bread with dipping oil.
Blend all ingredients with a fork. DO NOT beat. Heat oven to 400 degrees. In 12 muffin cups put a dab of solid shortening. Place in oven for shortening to melt. When melted, remove muffin pan from oven and swirl the melted shortening in the cups. Drop batter by spoonfuls (about half full) into prepared muffin cups. Bake 12-15 minutes.
In four quart or bigger pot combine 4 cups water and crumbled up edmonds chili roll; simmer at low until chili roll is completely dissolved, stir often. Meanwhile in a 10 inches skillet add vegetable oil and diced onion and diced garlic clove, parsley flakes, 1 tsp garlic salt, and 1 tbs worcestershire sauce; simmer till onions are tender . Add bushes chili starter, 2 cans of brooks chili beans, 1 tbs chili powder, to four quart pot, stirring often. Add ground beef to skillet and cook till no pink left; drain. Add to skillet 1 can of tomato sauce, 1 can diced tomatoes, 1 tsp chili powder and 1 cup water; simmer 15 minutes. Add to skillet mixture 1 can tomato sauce, 1 tsp worcestershire sauce, 1 tsp paprika, 1 tsp sweet basil, 1 tsp garlic salt. Divide 1/4 cup grated parmesan cheese and sliced banana peppers into both pans. Continue to simmer for another ten minutes. Combine into the larger pot and its done serve with shredded cheese on top and/or peanut butter sandwiches.
Preheat oven to 375 degrees F. Line baking pan with foil and then paced a wire cooling rack on pan; spray rack with Pam. In three pie dishes, place 1/2 cup flour in the first one, in the second the egg whites and in the third place the cornflakes crumbs (I just crushed my own cornflakes with a rolling pin -- so they were probably not as fine crumbs as the packaged crumbs). Put chicken in a large bowl, sprinkled with salt and cayenne. Ad buttermilk, turn to coat. Dip chicken into the flour, then the egg whites and finally into the cornflakes; pressing to adhere. Repeat for all the chicken. Place chicken on rack and spray wiht Pam. Bake until golden (45 -60 minutes). Meanwhile make gravy (this is what I skipped and deducted one point from serving). by melting butter in saucepan over medium high heat. Whisk in remaining 2 tablespoons flour; cook , whisking for 1 minute. Whisk in chicken broth, cook, until gravy comes to a boil and thickens, (2-5 minutes). Stir in sage and pepper.
Heat oil in deep saucepan an fry crushed ingredients, cinnamon, star anise, cloves and curry leave till fragrant. Add curry paste and dried shrimp and continue frying for few min, add water if too thick. Add pineapple and 1 cup of water. Bring to boil and cook till pineapple tender, about 10 minute. Add coconut milk, coconut paste, salt and sugar and cook for another 5 min till sauce thick. Add more water if prefer thin sauce.
In a small bowl, cream together egg yolks and vanilla sugar until pale and frothy. Slowly whisk in buttermilk and lemon juice. Chill in refrigerator for 2 hours. To serve: divide between 4 bowl and garnish each with about 6 lightly crushed cookies (biscuits).
Place rice in an 8" square microwave-safe dish; cover with water. Microwave on HIGH 6 minutes; drain. Heat olive oil in a large saucepan over medium heat. Add onion, garlic, and cajun seasoning to pan, and cook for 2 minutes, stirring frequently. Stir in sausage and cook for 1 minute. Add the rice, chicken broth, black-eyed peas, and tomatoes to pan; bring to a boil. Reduce heat and simmer 4 minutes or until rice is tender. Stir in hot pepper sauce. Ladle into serving bowls; top with green onions.
In a lg bowl, combine peas, celery, eggs, cheese, radishes and onion. In a small bowl, combine the miricle whip and the seasonings. Stir into the pea mixture. Cover and refridgerate until serving.
Combine the chickpeas, tuna, eggs, tahini, lemon juice, parsley,garlic, cumin, pepper, and chickpea juices or water in the work bowl of a food processor. Add sea salt if desired. Cover and process until smooth, stopping to scrape down the sides with a spatula. Add additional water as needed to blend. Taste and adjust the seasonings. Cover and refrigerate.
In a small bowl combine the cream cheese, sour cream, honey and cinnamon, and blend until smooth. Cover & refrigerate until needed. Preheat the oven to 375. Cut each pair in half from the stem to the blossom end and remove the core creating a small cavity in the pear (a melon baller is the perfect tool for this). Spread the butter in the bottom of a shallow baking dish large enough to accommodate the pears. Place the pears cut side down in the pan. Lightly drizzle each pear with honey. Pour in the wine an d bake for 30 minutes. Turn the pears cut side up and baste with pan juices. Roast for an additional 10 minutes or until the pears are very tender but still hold their shape. Remove the pears and arrange on a serving platter. Cover to keep warm. Pour the pan juices in a small sauce pan and bring to a boil until very thick and syrup is reduced to a couple of tablespoons. Serve, spoon a dollop of the cream cheese mixture in the cavity of each pear and drizzle with the syrup. Serve warm or at room temperature.