HumbleIntelligence/food-ner-1-Million huggingface dataset:
heat the oil in a large saucepan and start to fry the sausages for 3-4 minutes. add the onion, garlic and chili and fry until they start to soften. chop the sausages into bite size chunks in the pan. add the vegetables and beans including fluid from tins (others can be substituted depending on your taste or what you have in). stir in the crushed chili, miso paste, red wine, stock and rosemary. season to taste and bring to the boil. leave to simmer for around an hour stirring occasionally. Serve with hot garlic bread if desired.
Put the first eight ingredients in a large saucepan or a small dutch oven. In the summer you may use fresh tomatoes. Bring mixture to a boil, reduce heat, and simmer until the onions are very tender and most of the liquid has evaporated. Add more water if needed. Stir in salt. In a small frying pan put the oil, chana dal, black mustard seeds, urad dal, cumin seeds and methi {fenugreek) seeds and heat over high heat. Once the mustard seeds have started popping AND the dals are light brown, quickly stir in the hing, ginger powder and curry leaves. Immediately add the spices to the spinach and stir to blend. Serve with plain boiled rice.
Fry, then crumble the sausage. Add all ingredients except crumbled sausage and beef to a stockpot, bring to a boil. Add the beef a little at a time, so that the pieces don't stick together, and reduce to a medium simmer for about 1 hour or until beef cubes are almost tender, stirring every 15 minutes. Add crumbled sausage and reduce heat to a low simmer until beef cubes are tender, another 1/2 to 1 hour, stirring every 15 minutes. The wheat bran flakes add no taste, but makes the chili thicker, and the fiber content is good for digestion. Most chili recipes use coarsely ground beef. This one uses 1/4 inch cubes of beef, which would be like very, very coarsely ground beef. It gives the dish a unique heavier texture, and this recipe is a little soupier than most chili recipes. I now use a #22 meat grinder with a grinder plate that has 3/4 inch holes to grind the beef instead of spending the lengthy time to dice the beef into 1/4 inch cubes.
In a large bowl, beat eggs on high speed until frothy. Add milk and sugar and continue beating. Add vanilla, nutmeg, cinnamon and melted butter and beat again. Gently fold in bread cubes, raisins and pecans. Pour mixture into a sprayed 9-inch square pan. Cover and refrigerate for 40- 60 minutes. Remove from refrigerator, uncover and bake at 325°F 45-60 minutes or until firm and brown. Cool slightly and cut into squares. Serve warm with ice cream or whipping cream if desired.
Mix farmers cheese and vanilla sugar together and add milk. You can add more milk if you like it less thick or more sugar if you want it more sweet. That's it. It's super easy and delicious not just kids love it. The best way is to put into fridge to let it cool down but usually nobody can resist and eat it as it is :-).
Mix pepper, oregano, chili, paprika, vinegar and oil in bowl. Reserve about a quarter of the mixture and marinate thighs in the rest for a few hours. Drain chicken & discard the marinade. Grill, bbq or pan-fry the chicken until cooked (165F internal temperature). Pour the reserved mixture over cooked chicken to serve with a green salad or steamed veggies.
Combine the ingredients in a preserving kettle. Stir well. Bring to the boil, stirring frequently, over high heat. Adjust the heat so that the relish bubbles moderately vigorously; stir frequently and remove any scum. When the relish is a rich brown colour and has the smooth, thick consistency of jam, it is ready this happens after about 40 to 60 minutes. Fill hot sterilized canning jars. Drop clean, new canning jar lids into boiling water and leave them there, off the heat, to allow the circle of sealing compound to soften. When filling each jar with jam, jelly or relish, leave a 1/8 inch headspace. Immediately screw the lid on tightly, then flip the jar over and back again. Set to cool on a rack. When the jam has cooled, check the seal to make sure the lid on the jar has concaved. If it has not, refrigerate the contents and use within a month. Another method is--Pour jam or jelly or relish into hot, clean jars, leaving a 1/4 inch headspace. Wipe the edge of the jar with a clean damp cloth. Set the jar lids, previously softened in boiling water as described above, on the jars and tighten. Set on a rack in a canner, sometimes called a boiling water bath. Fill with water to a level 1 inch above the top of the jars. Cover the canner, bring to the boil over high heat and boil hard for 15 minutes. Remove the jars, cool on a rack and check the seals. Yields five 8 oz. jars. Great Canadian Recipes Summer Berries.
Cook beef in wok in 1 T. of hot oil - med. high heat until brown. Remove and set aside. Cook rice in medium hot oil until it's golden brown. Add salt, water, bouillion cube,and soy sauce. Cover, simmer for 20 minutes. Add rest of ingredients. Cover and simmer 10 minutes more. (may have to add more water) All water should be absored at end of cooking time. If not remove cover and allow liquid to evoporte. Serve.
- Melt butter and mix with vinager, lemon juice, and worshteshire. - Clean fish and dry out excess water by laying in a kitchen towel. - In large baking dish (big enough to lay fish in on one layer) cover botton with onion and green pepper. Layer fish on top. Baste with half of the butter mixture. Sprinkle half of old bay and pepper on top. Let sit for 1/2 hour at room temperature. - Clean brussel sprouts. Cut off 1/8" of stem, and cut a 1/4" deep "x" in each base. Place in cold water in pot. Bring to boil and cook for 8 minutes after boil is reached. Rinse with cold water and strain. - Place brussel sprouts in 8"x8" baking dish. Add remaining half of butter mixture, old bay, and pepper and stir together. (use two pans here so that both fish and brussel sprouts have surface exposed to oven element.). - Mix together bread crumbs and parmesean cheese. - JUST BEFORE BAKING, add 1/4 of bread crumb mix to brusssel sprouts and mix together. Then Sprinkle another 1/4 of bread crumbs on top. - Layer the other half of bread crumb mix top of fish fillets. - Bake both pans in preaheated oven @ 375 degrees for 12-15 minute. - Turn oven to broil and bake another 3-4 min until bread crumbs are toasted. - Serve with your favorite "rice to have with fish" recipie.
Preheat oven to moderate (180C.) Grease a 30cm x 20cm (base measurement) slice tin and line with baking paper, hanging over the two long sides. To make the base, sift the flours and icing sugar into a mixing bowl. Rub in the butter with your fingertips until evenly combined. Press into the tin and bake for 15 minutes.Cool 10 minutes. For the topping, melt the butter in a saucepan and then add the sugar, vanilla, milk and fruit. Stir over a low heat until the sugar has dissolved. Remove from the heat and stir in the almonds. Spread the topping over the base, and baked for 10 minutes until the almonds are lightly golden. Cool the slice in the tin, lift out and cut into squares to serve.
Preheat oven to 425 degrees. Line baking sheet with parchment paper and lightly spray paper with nonstick cooking spray. Combine flour, sugar, baking powder, salt, butter, almond paste and almonds in food processor. Pulse until mixture has the consistency of coarse crumbs. Put in a large bowl. Whisk together egg, egg yolk and 2/3 cup cream until blended. Stir the egg mixture into the flour mixture until dough just begins to hold together. Add dough to lightly floured surface. With lightly floured hands, pat dough to 1/2" thickness. Cut scones using a 2" diameter heart-shaped cookie cutter or round biscuit cutter. Gather excess dough and repeat process. Place scones 3" apart on prepared baking sheet. Lightly brush surface of scones with remaining 2 tablespoons of cream. Bake 15-20 minutes, or until puffed and golden brown. Remove from oven and cool on wire rack. Now: I add about 1/2 teaspoon of almond extract or so to my cream and egg mixture. I do not cut these with a cookie cutter and re-roll. I usually just cut them in squares and then into triangles. I also freeze them on a wax-paper lined sheet for several hours before baking and add about 3-4 minutes to my baking time.
Cook vermicelli according to package directions. Whisk together Accent seasoning, seasoned salt, oil and lemon juice. Toss with vermicelli in a large bowl. Refrigerate while chopping vegetables. In a small bowl, whisk together mayonnaise and parmesan cheese. Add vegetables and mayonnaise sauce to vermicelli and toss well to combine. Refrigerate overnight before serving.
Cut chicken into bite size chunks. Put chicken into pan at med heat with butter and garlic. Cook until chicken is browned and liquid is reduced. In sauce pan combine cream of mushroom soup, mushrooms, water, and wine. Heat on medium to medium low until hot and smooth. Add 5 tbs of grated parmasian cheese to cream of mushroom soup mixture and stir constantly until sauce is thickened. Pour sauce into pan containing chicken, butter, and garlic. Stir until butter and sauce are combined. Serve over your favorite pasta.
Combine all relish ingredients and refrigerate until ready to use. Combine all Thai mayo ingredients and whisk. (There will be extra. If you only want enough for the burgers, cut recipe in half). Refrigerate for at least 1 hour. Combine all burger ingredients in a large bowl and form into 4 patties, being careful not to overwork meat. Grill until cooked thoroughly, about 4 minutes per side. Once cooked, remove and set aside. Place buns on grill cut side down and toast until lightly browned, being careful not to burn. Spread mayo on top part of bun. Place burgers on bottom part of bun and top the burger with relish and a handful of bean sprouts.
follow directions on the back of the pancake mix box and add the diced strawberries to the mix. cook the pancakes. Syrup: poor the water and strawberries in a deep big pan and bring to a boil. Cover the pot and simmer the strawberries for 10 minutes. Poor hot into the blender. Blend. strain the sauce back into the pot and bring to a boil once again. (throw pulp away of course). Slowly add the 1 cup of sugar to sauce and stir. Skim off the foam. ENJOY. <3.
Preheat oven to 325. Lightly grease a 1-quart casserole dish. Beat the eggs and milk together. Add the rice, sugar, and salt and combine well. Pour into casserole dish and set in a pan of hot water in the oven. Bake for 1 hour.
Cook the pasta according to package directions; drain and rinse in cold water. Place in a large bowl. Stir in oil, cucumbers and onion. Combine remaining ingredients and pour over salad and mix. Cover and chill 3-4 hours, stirring occasionally. Serve with a slotted spoon.
In casserole dish combine beans, soup and soy sauce. Mix well. Bake 20 min at 400 degrees or until bubbly. Top with cheese and fried onions. Continue baking 5 minutes or until cheese is melted.
Preheat oven to 425' In a 2 quart glass baking dish, lighty sray with a cooking spray. Cut fish into 4 serving pieces. Place fish in baking dish, brush with melted butter. In a medium skillet, heat oil over medium-high heat. Cook potatos in oil 5 minutes, stirr occasionally. Add in lima beans and corn. Stir well and cook for 5 more minutes or until vegetables are tender and still crisp. Place veggies around fish and sprinkle with each of the garlic-pepper blend,seasoning salt,thyme and red pepper or(cayenne). Bake in oven for 20-25 minutes or until fish and veggies are tender.
Set oven to 350 degrees F. Grease a 9 x 5-inch loaf pan. In a small bowl mix together all topping ingredients (you can double the amounts if desired for more cinnamon swirl). In a large bowl combine all the cake ingredients and mix until well combined. Transfer the batter to the prepared baking dish. Sprinkle the topping mixture over the batter, then run through with a knife to create a swirl pattern. Bake for about 45 minutes, or until the cake tests done.
Bake cake according to directions on the box. Remove from oven and immediately poke holes in the top of the cake with a drinking straw or chopstick to make holes for the caramel topping to sink into. Prepare the caramel topping by mixing the caramel and sweetened condensed milk in a small bowl until well combined. Drizzle over the warm cake so it seeps down into the holes. Measure out half of the crushed candy bars and sprinkle the pieces over the cake. In a large mixing bowl, combine thawed whipped topping and softened cream cheese with an electric mixer on low speed until smooth and creamy. Spread mixture over top of the candy. Sprinkle remaining candy pieces on top. Place, uncovered, in the freezer for about an hour; then place in the refrigerator until ready to serve. Refrigerate leftovers.
Preheat over to 350°F Grease a 10-inch bundt pan well, brushing it with melted butter or nonstick cooking spray. In a medium bowl, whisk together flour, baking powder, baking soda, nutmeg and cinnamon. In a large bowl, using an electric mixer, cream together butter and sugar until fluffy. It will look sandy when well-combined. Beat in eggs, one at a time, followed by pear/apple sauce and vanilla extract. Working in two or three additions, alternately add flour mixture and milk to the sugar mixture. Stir only until just combined, then gently stir in the diced pears. Pour into prepared pan and bake for 60 minutes, or until a tester comes out clean and the cake springs back when gently pressed. Let cake cool in pan for 15 minutes, then turn out onto a wire rack to cool. Dust with powdered sugar before serving.
Set your burner on low heat, place a wok, or a pan and let it heat for about 2 minutes. Roast coriander, fennel, cumin separately. Stir with a wooden spatula as you roast them. This helps the seeds to roast evenly. Do not let them burn, when the seeds turn slightly brown (takes about 5-6 minutes), transfer them to a bowl. Roast chillie, peppercorn, cardamom, cloves and turmeric for about 2 minutes. Add the rest of the roasted spices into the wok and roast for 1 minute while mixing all the ingredients well. Turn off the burner and let the spices cool for about 5 minutes. Grind the spices in small batches in a coffee grinder. (I usually have two coffee grinders, one for grinding spice, and the other for coffee. You can use the same if you would like to have spicy curry coffee) The amount of grinding depends of how fine or coarse you want the powder to be. If you want it to be a fine powder grind it longer. Transfer the curry powder to an air tight container. If you would like to make smaller batches use smaller ratios for the coriander, fennel, cumin. Try to stick to the 4:2:2 ratio. Adjust the rest of the ingredients to fit to the amount of spice you need. Enjoy!
Using a blender (or immersion blender), combine cottage cheese, oregano & garlic powder. Blend until smooth. Add Feta cheese & blend until smooth. Stir in remaining ingredients + optional adds (if used) & chill 2 hrs before serving.
In 2-quart microwavable casserole, microwave oil on High (100% power) 30 seconds, until hot. Stir in onion; microwave on High 2 minutes. Stir in rice; microwave on High 2 minutes. Add broth and 2 cups water to rice mixture; stir to combine. Microwave on High 14 minutes, stirring after 7 minutes, until most of the liquid is absorbed. Stir asparagus into rice mixture; microwave on High 5 minutes. Stir in scallops; microwave on High 2 minutes, until scallops are opaque in center, rice is tender and all of the liquid is absorbed. Stir cheese, zest, juice, salt and pepper into rice mixture; stir until cheese is melted. SERVING (1 1/4 CUPS) PROVIDES: 1/2 Fat, 3/4 Vegetable, 1 1/2 Proteins, 2 Breads, 5 Optional Calories. PER SERVING: 358 Calories, 7 g Total Fat, 3 g Saturated Fat, 31 mg Cholesterol, 411 mg Sodium, 51 g Total Carbohydrate, 2 g Dietary Fiber, 21 g Protein, 132 mg Calcium; 7 points.
Pour into spray bottle: 1/3 Wisk, 1/3 ammonia& 1/3 water; replace nozzle and shake/shake upon using. Spray directly onto stained clothes; sit to soak in or just apply prior to washing. DO NOT USE IF ADDING BLEACH TO LOAD OF WASH; toxic fatal fumes if mixing bleach and ammonia.
Drizzle lemon juice over avocado. Toss gently and set aside. Trim fat from steak. Cut beef into 2x1 inch thin strips. Thread steak onto four 12 inch skewers, accordion style. Thread onions and peppers on additional skewers, alternately with onion and pepper. Brush with oil. Grill kabobs over medium heat for 10 to 12 minutes or until steak is cooked to desired doneness. Brush occasionally with salsa. Divide steak, onion, peppers, avocado lettuce and tortillas. Serve with tortillas and additional salsa.
Blend all ingredients. Beat 4 minutes at medium speed. Pour into a greased and floured Bundt pan. Bake at 350 degrees for 50 to 55 minutes. Top with glaze. Glaze. 1 tablespoon hot milk or water. 1 cup sifted confectioner's sugar. Stir hot milk or water into confectioner's suigar.
Combine dry ingredients, making sure to break up any sugar clumps. Reserve 1/4 cup of rub for later. Rub pork with remaining rub and place in large ziplock or aluminum foil and refrigerate overnight or until ready to smoke. Before smoking pork, re-rub with 1/4 cup of rub. Let pork come to room temp while smoker heats up to 220-240 degrees, about 45 minutes. Smoke pork for 3 hours, then to speed up cooking and keep pork moist, wrap pork in heavy duty foil for remainder of smoking time. Pork will take at least 2 hours per pound to reach an internal temp of 195 degrees. If smoker cooks too low or if it's taking too long, put the foil-wrapped pork in the oven at 250 degrees to finish. When pork reaches internal temp of 195 degrees. Remove from smoker and place a heavy duty towel over foil-wrapped pork for 30 minutes-3 hours. Shred or pull pork with two forks or your hands, making sure to distribute the seasoned outer pieces with the inner pieces. Serve with your favorite sauce!
Blend first 4 ingredients in blender until smooth. Pour into 2 tall glasses. Sprinkle with chocolate and serve.
Marinate the prawns in the ingredients listed under Prawns. Heat in a pot/pan 1 Tblsp of olive oil and 1 Tblsp butter on medium heat and melt butter into blend in oil. Add prawns and simmer. Separately make Sauce by combining all the ingredients for the sauce in a heavy based pan/pot. when sauce is heated through and thick - sprinkle on chopped Cilantro leaves and remove from stove. Serve prawns either with sauce separately on the side or toss in prawns into sauce and serve up family style with rice / chips.
Wash and snap the green beans. Place in a steamer basket and steam for about 18 minutes or until desired tenderness. Place beans in serving bowl and drizzle with olive oil, stirring to coat. Sprinkle half the brown sugar on, toss to coat. Sprinkle on remaining brown sugar and pepper, tossing again.
Grease and line 3cm deep 16 x 28cm baking pan with baking paper. Cook oats, coconut, wheatgerm, sesame seeds, sunflower kernels and pumpkin seeds in frying pan over med heat stirring 8-10 min until golden. Place in a large bowl to cool and stir in sultanas. Cook butter, honey and sugar over med heat, stirring, for 3-4 min until sugar dissolves. Reduce to low and simmer without stirring for 7 minute. Add to dry ingredients and mix well. Spoon into pan and press down firmly, allow to set for a few hours in the fridge, then cut into slices and enjoy!
Melt butter in a pan over medium heat. Add onions and saute 15 to 18 minutes, or until golden and tender. Stir in vinegar, cranberries, sugar, salt, and orange rind; Cook, stirring occasionally, 2 to 4 minutes or until liquid is reduced to about 2 tablespoons. Spread cream cheese onto the crackers. Top each with cranberry compote.
PREHEAT oven to 350°F Place 9 of the graham squares on bottom of 9-inch square baking pan. Top with 36 of the marshmallow halves; sprinkle evenly with chopped chocolate. Cover with remaining 9 graham squares. ARRANGE 4 marshmallow halves, cut sides down, on top of each graham square. BAKE 9 to 11 minutes or until marshmallows are puffed and golden brown. Let stand 5 minutes. Cut into 18 bars with greased knife. Serve immediately.
Combine all ingredients in a sauce pan and bring to a boil. Lower the heat and continue to simmer for at least an hour. Cool the sauce and return to the Ketchup bottle. Save your previous batches bottles.
In a microwave-safe mug coated with cooking spray, combine all ingredients. Microwave, uncovered, on high for 30-40 seconds and stir. Cook 30-60 seconds longer or until eggs are completely set. Enjoy!
Brown ground beef in a microwave safe dish (6-7 min on high). Add sauce and water to beef and stir. Cook 5-6 min on high. Put a thin layer of sauce/beef mixture on bottom of a microwave safe 9x13 baking dish. Butter dry uncooked noodles with ricotta cheese and place cheese side up on top of sauce. Sprinkle mozzarella on top of Ricotta. Repeat steps 4-6 using more generous layers of sauce until done. Cover with wax paper and place in microwave. Cook 10 min on high. Rotate dish. Cook 10 min on high. Sprinkle with Parmesan cheese. Cook 15 min on high. Let stand at least 5 min before slicing.
Preheat oven to 425°F. Mix all ingredients well. If dough seems dry, add a little bit extra milk until mixes well. Place dough onto lightly greased cookie sheet in biscuit shapes. My mother didn't even shape them; she would just put globs of dough down and they would be irregular shapes. Lightly dust flour on the top of the biscuits. Bake for 25-30 minutes, or until golden brown.
In a medium bowl, combine feta cheese, olive oil, lemon zest, sun-dried tomatoes and vinegar. Toss well and set aside. Bring a large saucepan of lightly salted water to a boil. Add pasta and cook according to package directions. Once pasta has cooked, drain and rinse under cold water until cool. Let pasta stand in colander for 5 minutes to drain any excess water. Toss pasta once or twice during this time. While pasta drains, prepare corn. To remove kernels from cob, start by removing husk, then stand the ear on the wide end and use a serrated knife to saw down the length of the corn. Discard cobs. When pasta is ready, transfer it to a large bowl. Add feta cheese mixture and toss well. Add corn, red onion, celery, cherry tomatoes, apple and oregano. Toss well, then season to taste with salt and pepper.
Using a TALL 8-10 quart pot, cover the bottom of the pot with a good virgin olive oil, about 1/4 cup. Add the chopped onion, sage, garlic, parsley and celery and saute slow and stirring often until tender, approximately 20 minutes. If it gets too dry, add a little more olive oil. Add tomato sauce and cayenne pepper. Reduce to lowest simmer and cook for approximately 45-60 minutes, stirring occasionally. If it gets too dry, add a little water. Add 10-12 cups of water and bring to a boil. Add salt and pepper to taste. Begin adding the seafood. Raw crab first (if not raw, then cooked is an ok substitute.) If you get raw crab, cleaned and chopped, it will be much better). Return to a low boil, then lower to low-medium heat for 15 minutes. Then add clams and mussels. Continue to simmer 10 minutes. Add the shrimp and scallops, simmer for 10 minutes, along with a cheese glass of white wine (6 oz.) before serving. Ok if this sits on low heat for 15-20 minutes. Add the fish 5-7 minutes before you are ready to serve. Any longer than that, take it off the heat and reheat gently before serving. Ladle into large bowls and have a few extra bowls on the table for shells. Have plenty of garlic and olive oil basted sourdough bread, finished with shredded parmesan cheese and your favorite California Chardonay. Offer the usual complement of crab tools, crackers, pickers, etc. Left-overs should be refrigerated and eaten next day or two. After eating, offer your guests a warm hand towel with fresh lemon squirted on it, with a little water, microwave on high for 30 seconds.