HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium saucepan, whisk together vegetable broth, lemon juice and corn starch. Stir in whipping cream, salt and pepper to taste. Bring to a boil, whisking constantly. Reduce heat to low. Break tough steems off bottom of asparagus and discard. Thinly slice remaining asparagus. Add asparagus and 1 pkg of asparagus ravioli to boiling water. Bring to a boil and cook 3-5 minutes until tender. Drain. Toss ravioli and asparagus with sauce.
Peel onion, grate in food processor (or by hand, but it can get messy and teary). drain juice from onion - place onion into mixing bowl. Add all the other ingredients. mix well. divide result into 4 portions, and roll each into 9 inch long rolls, and skewer using metal skewers. Before skewering, check to see if the meat mixture breaks when bent. if it does, you'll need to add a little more flour and re-mix the meat mixture - otherwise it will fall off the skewer. Don't add too much flour. it's not a cake. grill the meat until done over medium heat. Serve over rice.
Wash the green beans, cut off the ends, and cut the green beans into 3-4" lengths. Steam until just tender. In a large nonstick frying pan put the oil and the powder from the two Top Ramen seasoning packets. I like to use the oriental flavored seasoning. Mix the oil and seasoning powder together. Do not turn on the heat yet, or the powdered spices might stick to the bottom of the pan. Next crumble one packet of the noodles into small pieces and stir into the oil mixture. Save the other noodles for soup or some other recipe. After the dried noodles are well coated with oil, stir in the cooked green beans. Turn the heat on medium, and stir the green beans occasionally, until heated through. Add salt and pepper when half heated, and then stir in the toasted almonds just before you turn off the heat. Serve at once.
Preheat oven to 350 degrees. Cook macaroni and drain. Chop up onion, bell pepper and celery into small pieces. In skillet, melt butter and cook onions, celery, and bell pepper in butter until tender. Then add tomatoes and soup. Cook about three to five minutes longer. In casserole dish put a layer of macaroni, a layer of soup mixture, and a layer of cheese. Repeat layers, ending with cheese on the top. Bake until cheese melts.
Cut each tomato in half and squeeze lightly to press out the seeds and juice. Chop the flesh coarsely and place in a saucepan with 2 tbsps of the olive oil and the bay leaf. Cook over a brisk heat for 15-30 minutes until all the moisture has evaporated and the mixture has dried out, almost to a paste. Set aside to cool slightly. Meanwhile pick the leaves from the sprig of thyme and place in a bowl with the garlic and basil. Break in the eggs, season wth salt and pepper and beat with a fork. Add the tomato and mix well. Heat a frying pan over a high heat and add the remaining olive oil, swirling it round the pan. Add the egg mixture and cook, stirring continuosly with a fork in a circular motion, until the eggs have set evenly but are still creamy. Leave the pan over the heat undisturbed for 30 seconds to brown the bottom. Remove it from the heat, turn out of the pan onto a plate and serve with some black Nice olives.
Grease a 13 x 9-inch baking dish. Sprinkle both sides of the eggplant slices with salt and pepper, then place the slices in a large colander, then weight it down with a heavy bowl, let drain about 1 hour. Remove from the colander and pat slices dry. Heat the oven to broiler heat and place rack 4 inches from heat. Arrange the eggplant slices in one layer on a baking sheet and brush with oil. Broil eggplant slices until golden (about 3 minutes). To make the lamb meat sauce (this can be made up to 2 days ahead) In a large skillet or a heavy bottomed pot heat olive oil, then add in onions, garlic, oregano and chili flakes; saute for about 3-4 minutes or until softened. Add in lamb and cook stirring until the lamb is no longer pink (about 5-6 minutes). Add in tomatoes with juice, tomato sauce, paste, cinnamon, allspice, seasoning salt and pepper; simmer uncovered for about 1-1/4 hours, breaking up the tomatoes with a wooden spoon and stirring occasionally. To make the white sauce; in a heavy saucepan melt butter over medium-low heat, then whisk in flour until smooth; cook whisking for 3 minutes. Slowly add/whisk in half and half cream and cayenne (if using) whisking continuously until thick (about 4-5 minutes). Add in egg, whisking vigorously and simmer whisking for 1 minute. Add in Parmesan cheese and season with salt and pepper (this sauce can be made, cooled to room temperate covered with plastic wrap and refrigerated up to 2 days ahead). Set oven to 375°F. Pour about 1 cup of the lamb sauce into the bottom of the 13 x 9-inch dish (the sauce will not cover bottom completely). Cover the sauce with 3 cooked lasagna noodles, make certain they DO NOT touch each other. Spread about 1-1/2 cups meat sauce over the lasagna sheets. Top with 1-2 broiled eggplant slices over the noodles. Gently spread about 1/2 cup white sauce over the eggplant, then sprinkle with about 1/3 cup finely crumbled feta cheese. Make 2 more layers in the same manner, beginning and ending with the lasagna sheets. Spread the remaining white sauce evenly over the top pasta layer, making certain that the pasta is completely covered. Top/sprinkle with remaining feta cheese. Cover the dish tightly with foil, tenting slightly to prevent foil from touching the top layer. Bake (second-lowest oven rack) for about 30 minutes. Remove foil and bake for about 10-15 minutes more, or until the top is bubbling. Remove and set oven to broiler heat. Delicious!
Put peas in a steamer basket. Place peas in boiling water and remove immediately. Place in ice water and refrigerate. Combine cream cheese, horseradish, pepper,and onion in a small bowl. Stir until smooth. Chill for 1 hour. Using a sharp knife, slit the snap pea along it's inside length. Spoon mixture into a pastry bag with a decorative tip. Pipe approximately 1&1/2 tsps of mixture into each pod. Sprinkle with chopped bacon. cover and refrigerate until ready to serve.
In a large non-stick skillet, saute the sweet potato in the safflower oil for 5 minutes. Add the onion and saute an additional 5 minutes, stirring often. Add the zucchini, corn, all of the peppers, and continue to saute the mixture for 5 additional minutes, stirring often. Add the green onions and garlic, and saute an additional 3 to 5 minutes or until the vegetables are tender. Add the remaining ingredients and cook an additional 2 minutes to allow the flavors to blend.
Combine oil, lemon juice, mustard, garlic, oregano and pepper in a plastic food-storage bag. Place lamb in bag, seal and refrigerate 6 to 24 hours. Heat broiler. Drain lamb, reserving any marinade. Place lamb on a rack in a roasting pan. Broil 6 inches from heat, 15 minutes on each side. Baste meat once or twice with reserved marinade. Tent foil over lamb and continue cooking 10 to 15 minutes more or until an instant-read thermometer registers an internal temperature of 145 degrees F. for medium-rare or 160 degrees F. for medium. Remove lamb; let stand, covered with foil, 10 minutes before slicing. To Grill Lamb: Prepare a charcoal grill with hot coals, or heat a gas grill to high. Place lamb on grill rack and sear, turning once, until well browned on both sides, about 10 minutes total. Lower heat to medium or move lamb to cooler edge of grill; cook 15 to 20 minutes longer or to desired doneness. Baste meat once or twice with reserved marinade. Season with salt and pepper to taste. Remove lamb; let stand, covered with foil, 10 minutes before slicing.
Slice a piece of orange peel about 1 inch (2.5 cm) wide and the length of one side of an orange. Briefly whirl tomatoes and juice in a food processor or blender, just until broken up, but not pureed. In a large saucepan or soup pot, stir tomatoes with 4 cups (1 L) water, bay leaf, peel strip and saffron. Place over medium-high heat. Stir in garlic, thyme, fennel, salt, celery salt and black pepper. Bring to a boil. Reduce heat to low and simmer uncovered 15 minutes, stirring occasionally to develop flavor. In a measuring cup, stir flour with 1/3 cup (75 mL) cold water until no lumps remain. After tomato mixture has simmered 15 minutes, slowly add to flour and water mixture while stirring constantly. Continue simmering, uncovered and stirring often, until mixture has thickened and no taste of flour remains, from 10 to 15 minutes. Taste, and add salt and pepper, if needed. Broth will have a very strong taste, which mellows when seafood is added. If making ahead, remove from heat at this point and refrigerate. Covered, broth will keep well for 3 days. Meanwhile, removing any bones or shells (but not from mussels or clams), cut fish or seafood into bite-size chunks. When ready to serve, remove bay leaf and orange peel from broth. If using clams, stir into hot stew and simmer 10 minutes before adding remaining fish and seafood. Stir fish, seafood, including any mussels and parsley, into simmering stew. Simmer, covered and stirring often, until clam or mussel shells have opened, about 8 minutes. Sprinkle with more chopped fresh parsley. Serve with a crisp baguette or sourdough bread to dip into the broth.
Do not prepare any part of this recipe in aluminum vessels -- it will ruin them! Mix all ingredients in a large cooking pot and bring to a boil. Reduce the heat, cover and allow it to simmer for about 30 minutes. I store mine in gallon jugs in the refrigerator. For the PODC Bloody Mary: 1 1/2 oz. vodka; 1 1/2 oz. tomato juice; dash of fresh lemon juice, and; 1/2 teaspoons PODC barbecue sauce. Shake well with crushed ice and serve on the rocks with a celery stick.
In a medium saucepan, over medium heat, combine the sugar, salt, butter and milk. Bring to a boil, then boil for 1 full minute. Remove from heat and stir in the peanut butter, oats, vanilla and chocolate milk mix. Drop by spoonfuls onto waxed paper. Let stand until completely cool.
TO MAKE (MAKE 1st) THE ONION & TOMATO MIX: On a cutting board, cut the onion crosswise in half. Cut the grape tomatoes in half lengthwise. Heat oil in a saute pan; add the onions and saute for 2 minutes. Add remaining ingredients and cook for an additional 2 minutes or until the tomatoes are tender. Transfer to a bowl, and thouroughly cool, prior to refrigerating. (If making it earlier in the day). TO MAKE (MAKE 2nd)GRILLED PORTOBELLOS: Season grill side or marinated mushrooms with salt & pepper blend. Place mushrooms(cap up/veil down)on a clean, hot section of broiler and cook for 1.5 minutes. Flip, season and cook for an additional 1.5 minutes.(Just make sure they are cooked but not rubbery). Transfer to a paper-toweled plate in a single layer. Thoroughly cool before refrigerating (If making earlier in the day). TO MAKE THE TUSCAN PORTOBELLO MELT: Place tomato onion mix and sliced mushrooms next to each other on microwaveable plate and heat for 20-30 seconds. (If they have been cooled in the refrigerator - as if made earlier in the day). Build sandwich on first slice of bread in this order: provolone cheese, warmed tomato & onion mix and Portobello mushrooms, top with shingled Monterey Jack Cheese and second slice of bread. Heat saute pan over medium heat. Evenly brush the top of sandwich with garlic oil. Flip and place sandwich into saute pan oil side down. Brush second slice of bread with garlic oil. Cover pan and cook sandwich until golden brown, do not burn. Flip sandwich and press down lightly with metal spatula. Cover and continue to cook until golden brown. Slice sandwich diagonally in half. Serve with fire roasted pepper soup and sprinkle (all) with chopped parsley. Enjoy!
IN a large pot, bring 2-3 quarts water to a boil; ADD salt to taste and 8-12 ounces egg noodles; RETURN to a boil. WHILE noodles are cooking, heat 15-25 frozen cooked small meatballs in a microwave at 100% power for one minute. INTO a large heavy-bottomed saucepan over medium-low heat, add 1/3 cup butter until melted; ADD 1/3 cup flour; COOK just until just bubbly (but not browned). WHEN noodles are tender yet firm, drain; RETURN drained noodles to pot over low heat; ADD 1 tablespoon butter and 1/2 tablespoon of the minced fresh parsley; KEEP noodles warmed over lowest heat (refresh noodle moistness by adding a little water if needed). OPEN both cans of beef broth; QUICKLY whisk in beef broth into butter and flour roux until smooth; STIR in the remaining minced parsley, lemon juice, Worcestershire sauce, seasonings and freshly ground pepper to taste; ADD the mushrooms and meatballs; BRING mixture to a boil while stirring; REDUCE heat to medium-low until fully thickened. STIR in 1 cup sour cream; KEEP sauce warmed until serving, stirring as needed. FOR SAUCE AND MEATBALLS SERVED OVER NOODLES: Arrange warm buttered egg noodles on serving plates. Ladle warm sauce and meatballs over noodles. FOR NOODLES MIXED WITH SAUCE AND MEATBALLS: Gently fold sauce with prepared noodles until well-blended. GARNISH each serving with a light dusting of paprika (or a pinch of dried dill), and a fresh parsley sprig if desired. SERVE and enjoy!
Fry the bacon until beginning to run. Add the butter, potatoes and onions, fry on a low to medium heat for 15 minutes or until they are beginning to soften. Add the stock, milk and salt and pepper to taste. Bring to the boil, cover and simmer for half an hour. Cool slightly. Blend. Add the parsley and cream. Heat gently.
In a mortar & pounding with a pestle, work the garlic cloves & a little salt until reduced to a very fine paste. Drizzle in the oil very slowly, stirring constantly to blend well. If you don't want the sauce to be as strong as this will be, add some yogurt and/or mashed potato & blend well before serving.
brown and drain beef. throw everything together and heat until hot and bubbly. 350 degrees 35 minutes.
Preheat oven to 350 degrees. Mix the minced onions and garlic together. Get a skillet (all metal, no rubber or plastic handles) or pie dish. Coat the cooking area of the skillet with cooking spray. Cut the parchment paper into a circle that covers the cooking area of the skillet, and place it in side the skillet. Start lining the center of the skillet with a layer of bacon in a fan pattern, with one end of the bacon at the center and the other end hangs over the end of the skill. Each slice should overlap about a 3rd to half of the width of a bacon slice. Take care to stagger the bacon at the center so you don't end up with a very thick layer of bacon in the center of the pan. Slice your potatoes in about 1/4 inch thick slices. After the skillet is completely covered with bacon, start adding potato slices in layers inside the skillet on top of the bacon, creating a layer of potato on top of the bacon. After completely adding a layer of potato that covers the bottom of the skillet, sprinkle some pepper, onions/garlic mixture, and a generous portion of cheddar on top of each layer. Repeat the previous 2 steps until the potato & cheese layers are stacked about 1 inch above the top of the skillet. Fold all of the bacon stips on top of the stack of potato until the top layer is completely covered. Place a small, metal skillet or pot cover on top of the tart to hold the bacon in place during baking. Bake at 350 degrees for 2 hours and 30 minutes.
First cut the french bread in half, long ways. Next mix the butter, parmesan cheese, and the garlic powder all together. Now spread the butter mixture onto both sides of the french bread. Spread as much and thick as to your liking. Next put both pieces heads up on a baking sheet and place them in the broiler on 350 until brown. Keep watch on it so it don't burn easily.
Combine all ingredients well and simmer until desired consistency and flavor is reached, stirring often with wooden spoon. Cool and serve. Store refrigerated in sealed container.
Mix all together in large pitcher and chill, or just put it in a jug and head out to the field!
Cook penne according to directions and drain. Cook ground beef and onion in a large skillet. Drain off fat, then add chili powder, diced tomatoes, tomato sauce, salsa and chilies, and cook for about 5 minutes. Toss pasta and sauce together and spoon into a 13x9-in. baking dish. Top with the cheese and bake at 350 degrees for 20 minutes, then serve.
Heat oven to 450°F. Trim the zucchini -cut crosswise in half, then cut each piece into 1/4-inch sticks. Add cheese to coating mix in shaker bag; shake gently to combine. Whisk egg in medium bowl. Add zucchini; toss to coat. Use tongs to place 1/4 of the zucchini in shaker bag; close bag and shake to evenly coat. Spread onto baking sheet sprayed with cooking spray. Repeat with remaining zucchini. Bake for 12 to 13 minute or until golden brown, turning the baking tray 180 degrees after 7 min to facilitate even baking.
In a medium bowl, beat the egg white and water until frothy with an electric mixer, about 20 seconds. Then slowly beat in the powdered sugar until smooth. Stir in the almond extract and a few drops of food coloring. Line 3 rimmed baking sheets with parchment. Transfer the confectioners' sugar mixture to a pastry bag fitted with a #4 pastry tip. Pipe the batter out into lines to cover all three sheets. Do not let the lines touch one another. Let the sheets stand at room temperature, uncovered, until the lines are completely dry, about 12 hours. Using the tip of a sharp paring knife, pick the lines off the parchment paper. The pieces will break off into long and short pieces. Once you've loosened the lines from the entire sheet, carefully break the sprinkles down even further with your fingers. Use immediately or store in an air-tight container for up to 2 weeks.
Heat olive oil in very large pan with a lid. Add rice and saute until golden brown. Add onions and red bell pepper and saute until soft and onions are translucent. A couple of minutes before onions and red pepper are soft, add the garlic (I don't know about you, but I do this to prevent the garlic from burning). Stir in broth, lemon juice, salt and pepper; bring to a boil. Cover and reduce heat; simmer for 40 minutes or until rice is tender. Remove from heat; stir in artichokes and chickpeas. Cover for about 5 minutes to make sure they get warm. When serving, sprinkle with parmesan cheese.
Combine all items in large stock pot and stir. Bring to boil, if soup seems to thick add a little more water. Simmer for 1 hour. This makes ALOT, place in a few small containers for the week and then freeze some also. Enjoy!
Knead together the pork, veal, fat, and bread. Stir the salt, pepper, cayenne, nutmeg, mace, thyme, marjoram, sage, onion powder and lemon peel into the egg, and then knead into the meat mixture. CHEF'S NOTE: At this point, I fry a small sausage patty and taste it so that I can adjust the seasonings, because the recipe so far is fairly mild. Firmly stuff the mixture into the prepared hog (sausage) casings. Prick any air pockets with a pin. Poach, broil, grill, or fry them before serving. Serve the bangers, drowned in nice thick onion and mushroom gravy, with a heap of mashed potatoes. The raw sausages can be refrigerated for 3 days, cooked sausages for 1 week. They can also be frozen (raw, poached, or broiled) for 3 months.
Remove hind legs from rabbit; remove thigh bones. Combine herbs; sprinkle in thigh cavity. Season with salt and pepper; reserve. Trim off belly and front legs; cold smoke using desired wood for about 1 hour. Season rabbit loin; dice smoked pieces. Place butter in large pan; heat until hot. Add loin and smoked pieces; sear on all sides. Remove from pan; reserve. Place onion, carrot and celery in pan; cook until onion is caramelized. Return rabbit loin, smoked pieces and thigh to pan; add potatoes, stock and lima beans. Heat to boiling; cover. Place in 210 degree F oven; braise for 30 to 40 minutes. Remove rabbit loin, thighs, celery, carrot, onion and potatoes; reserve hot. Strain stock; place lima beans and smoked pieces in saute pan. Add tomato concassee and pinch of herbs; saute lightly. Add herbs to stock; heat until hot. Adjust seasoning. TO SERVE: Debone loin; reserve meat warm. Arrange celery and carrot batons on warm platter; lay thighs over. Arrange potatoes in two rows; place lima bean mixture in space between rows. Lay loins on beans. Pour stock over all. Serve with cornbread.
Mix ground pork with 1 teaspoon sesame oil 1 teaspoon soy sauce and pinch salt; set aside. Clean shrimp and mix well with 1/4 teaspoon cornstarch, 1/4 teaspoon sesame oil and 2 teaspoons water; set aside. In a small bowl, stir together the oyster sauce, 1 teaspoon Shaoxing wine,1 teaspoon soy sauce and 1 teaspoon sugar; set aside. Split lobster in half, clean out stomach, etc. Lightly crack claws. Dip meat side in cornstarch. In a pan heat a small amount of oil to 350F and pan fry for 1 minute 40 seconds and let drain. Place on a platter. Heat wok (don't add oil until pan is very hot), add oil then scallions pieces to cool oil. Add ginger and black bean paste and lightly sizzle for about 15 seconds. Add pork and break in small pieces. Add oyster sauce mixture. Add shrimp and continue cooking until shrimp change color. Add chicken broth and bring to boil. Add the cornstarch/water mixture to thicken and remove from fire. Add scallions and drizzle egg in a clockwise motion in a thin stream and mix in well. Pour pork and shrimp mixture over the lobster. Garnish with sesame oil and cilantro. Serve with steamed jasmine rice on the side.
Position a rack in the center of the oven and heat the oven to 450°F. Put the Brussels sprouts on a rimmed baking sheet, and drizzle with 3 Tbs. of the olive oil; toss to coat. Spread the Brussels sprouts in an even layer and season generously with salt. Roast until tender and browned, about 25 minutes. Remove from the oven and set aside. Heat a 12-inch skillet over high heat. When the pan is hot, add 1 Tbs. of the olive oil and 2 Tbs. of the butter. When the butter has melted, add the mushrooms in an even layer, and cook, stirring occasionally, until the mushrooms are golden-brown and tender and the mushroom liquid (if any) has evaporated, 5 to 8 minutes. Season to taste with salt and transfer to a plate. Set the skillet over medium-high heat and add the remaining 1 Tbs. olive oil and 1 Tbs. butter. When the butter has melted, add the shallot, season with a pinch of salt, and cook, stirring occasionally, until tender and golden, 3 to 4 minutes. Add the wine and cook until reduced by half, about 1 minute. Return the mushrooms to the pan and add the Brussels sprouts and cream. Stir in a few grinds of pepper and continue to cook, stirring occasionally, until the cream thickens and coats the vegetables nicely, 3 to 4 minutes. Season to taste with salt and pepper. Serve immediately. Make Ahead Tips: The brussels sprouts can be roasted and the mushroom seared up to 8 hours ahead. Make the sauce and finish the dish just before serving.
Brown Ground Beef with onion garlic salt and pepper. Drain. Cool Meat In a large bowl combine 2 tablespoons Olive Oil Hot Roll Mix and Warm Water stir until dough is combined. Turn out onto surface and knead for 5 Min.(i do this step in my stand mixer.). Line a 10x15 inch cookie sheet with parchment paper lightly greased. Press dough to edges of pan. Slice in Half length wise to create 2 5x 15 rectangles. Sprinkle each with half the beef. Top With Cheese Slices. Fold Over about 1 inch of short ends. Roll Up each rectangle long ways to create 2 loaves. Pinch to close. Brush Tops with remaining oil. Bake 375 20 min.